The Infamous Moomie's Buns

Moomie's Buns are legendary on the internet

Millions have tried them.

Legend has it that a poster on the King Arthur Flour board shared the recipe

Her "board name" was Moomie

And that's how the buns got their name!

I've read about them and the raves that both the makers and eaters have given them

on a few boards that I visit.

But had never made them.

Then, when son-in-law, Andy, needed a homemade slider bun

for his Men In The Kitchen Competition,

Moomie's Buns came to mind.

And they were perfect for his 13 hour pecan-hickory smoked pork sliders!

So much so that he was named the "Chamption" Man in the Kitchen

So now I guess Moomie's Buns are also award winning!

Yesterday, I tried them for the first time

I made them a bit smaller and got 12 buns out of the recipe

Some I sprinkled with poppy seeds

But most I left plain.

And although we have some of that award winning

13 hour pecan hickory smoked pork in the fridge,

I chose to serve what we call "Nu-Ways" on Moomie's Buns

It's a "loose meat" sandwich which we always ate at a drive-in called "Nu-Way".

I'm told it's a cousin to a Maid Rite

Years ago, the recipe appeared in the Kansas City Star and I clipped it.

I make sloppy joes more often than Nu Ways although I'm not sure why.

It's a great sandwich and I always serve it the Nu-Way way -- with onion, mustard and pickle.

Last night, I also served it with oven baked sweet potato fries.

And at Linderhof,

it is becoming Spring!

There are pansies in the planters,

And tulips in vases

(but, alas, not our tulips -- they're from the market)

But the redbuds are budding

So I brought some inside . . .

To put some in the daffodil vases at the top of the stairs

And in a favorite vase on my dressing table

It's Lent, not Advent

But this cactus is blooming.

A gift from a friend from her old cactus.

It's never bloomed before

So perhaps it's an Easter cactus rather than a Christmas one

We first came across the Easter variety when we made that Lenten trip to Germany

(the one where we bought the eggs for our Easter Egg tree)

I'm as happy as can be to see it's blooms!

The sandwich fill is easy to make and you really don't have to make your own buns.

From the Nu-Way drive in in Kansas City:

NU-WAY SANDWICHES

2 to 3 pounds ground chuck

water

2 bouillon cubes (I use chicken or vegetable)

large hamburger buns

horseradish mustard

pickles

salt and pepper to taste

chopped raw onion

Place ground chuck in a large iron skillet.    Add water until meat is mushy, then press out all the limbs.    Add bouillon cubes for extra flavor and cook until very little moisture remains in pan.     Drain off excess fat.

Spread the bottom of a large bun with the mustard and add several pickles.    Place meat on the bun, salt and pepper to taste.    Add the onion.    Keep stirring meat as you make additional sandwiches.

Sometimes I make the whole batch, but often I just use a pound of hamburger.    Or you can make a whole batch and freeze the extra if you're a two person family like we are!

MOOMIE'S BUNS

Buns

• 3/4 to 1 cup lukewarm water
• 2 tablespoons butter
• 1 large egg
• 3 1/2 cups four
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast
• 
  
• *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Topping

• 3 tablespoons melted butter

1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

4) Brush the buns with about half of the melted butter.

5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

6) Cool the buns on a rack.

Yield: 8 large buns. It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday