Now you'll find her at the family business from 2 a.m. to nearly 10 at night. Pictures of her grandmother, Leota Jones, hang throughout the bakery. Her parents and her mother- and father-in-law are often there, too, as are her two young daughters.
For our challenge, she created an upside down butter pumpkin cooked in a ramekin.
"Instead of a crust on the bottom, it's got puff pastry on top," she said. "I stick a cinnamon stick down the middle and it looks like stem. It's really cute."
She calls it "easy gourmet."
"I love the crunchy topping and the creamy filling, and I like the presentation," she said. "They can knock it out in about 15 minutes, put it in the oven and then when it comes out it will look like they spent oodles of time on it."
Bush modeled Butter Cups after European bakeries she fell in love with while living in Germany for three years with her husband while he was in the Army.
"You just never knew what (those bakeries) were going to have," she said. "Whatever was fresh at the market, or whatever was in season, that's what they had. And I loved that. That's what we try to do."
She also has daily lunch specials, and never serves the same thing twice in a three-month period.
But there are some things she'd never take off the menu.
"If I don't have cheese and bacon scones every morning -- or my cinnamon rolls, which are the size of a dinner plate -- there will be people knocking down my door."
Fall harvest pumpkin roll
From Bloom Baking Co. in Kansas City, Mo.
Makes 12 1-inch servings
Cake:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
For our challenge, she created an upside down butter pumpkin cooked in a ramekin.
She calls it "easy gourmet."
"I love the crunchy topping and the creamy filling, and I like the presentation," she said. "They can knock it out in about 15 minutes, put it in the oven and then when it comes out it will look like they spent oodles of time on it."
Bush modeled Butter Cups after European bakeries she fell in love with while living in Germany for three years with her husband while he was in the Army.
"You just never knew what (those bakeries) were going to have," she said. "Whatever was fresh at the market, or whatever was in season, that's what they had. And I loved that. That's what we try to do."
She also has daily lunch specials, and never serves the same thing twice in a three-month period.
But there are some things she'd never take off the menu.
"If I don't have cheese and bacon scones every morning -- or my cinnamon rolls, which are the size of a dinner plate -- there will be people knocking down my door."
Fall harvest pumpkin roll
From Bloom Baking Co. in Kansas City, Mo.
Makes 12 1-inch servings
Cake:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
