Lemon Whirligigs with Raspberries

Lemon Whirligigs and RaspberriesIngredients
¾ cup sugar
3 tablespoons cornstarch
¼ teaspoon cinnamon, optional
1/8 teaspoon salt
1 cup water
4 cups (2 pints) raspberries
WHIRLIGIGS
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons shortening
1 egg, lightly beaten
2 tablespoons half-and-half
¼ cup sugar
2 tablespoons butter, melted
1 teaspoon lemon zest

Directions
1.    Preheat oven to 400º.
2.    In a small saucepan, combine the sugar, cornstarch, optional cinnamon, salt, and water until smooth.  Bring to a boil, cook and stir for 2 minutes or until thickened.
3.    Place berries in an ungreased shallow 1 ½-quart baking dish. Pour hot sauce over top.  Bake for 10 minutes.
4.    Meanwhile, for whirligigs, combine the dry ingredients in a bowl; cut in shortening until crumbly.
5.    Combine egg and cream; stir into dry ingredients to form a stiff dough.
6.    On a lightly floured board, gently work the dough into a ball.  Roll into a 12 in. x 6 in. rectangle.
7.    Combine the sugar, butter, and lemon zest; spread over the dough.  Roll up the dough, jelly roll style, starting at a long side.
8.    Cut the roll into 10 pieces; pat each piece slightly to flatten. Place over the hot berry mixture.
9.    Bake for 15 minutes or until whirligigs are golden brown.

Yield:  10 servings

Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake2Ingredients:

STREUSEL

½ cup flour

½ cup packed brown sugar

¾ teaspoon cinnamon

4 tablespoons butter, melted

COFFEE CAKE

½ cup sugar

6 tablespoons butter, room temperature

¼ cup sour cream

¼ cup milk

1 egg

1 teaspoon vanilla

1 ¼ teaspoon baking powder

1 cup all-purpose flour

1 ¼ cups blueberries

GLAZE

¾ cup powdered sugar

1-2 tablespoons milk

 

Directions

  1. Preheat oven to 350º. Prepare a 9-inch cake pan or springform pan with a circle of parchment paper in the bottom and grease the sides.
  2. Combine streusel ingredients in a small bowl. Mix with a fork until well-blended.  Set aside.
  3. To make the cake batter, beat sugar and butter until light and fluffy.  Add sour cream and milk and mix until well incorporated.  Add egg and vanilla extract and mix until smooth.
  4. Combine flour and baking powder in a separate bowl. Add dry ingredients to batter and mix until smooth.
  5. Spread half of the cake batter into the bottom of the cake pan. Top with about half of the streusel mixture, then half of the blueberries.
  6. Spread remaining batter over streusel. Sprinkle remaining streusel and blueberries over the top of the cake batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cake from oven and allow to cool in the pan for about 20 minutes. Then remove to a cooling rack to finish cooling.
  9. To make glaze, combine powdered sugar and milk in a small bowl. Mix until smooth.  Drizzle the glaze over the coffee cake.

NOTE:  Frozen blueberries may be used, but baking time must be lengthened.

 

Yield:  8 servings

Salted Caramel Apple Pie Biscuit Bites

Pg A5 - Recipes- salt piesIngredients

6 tablespoons butter
4 medium apples, peeled and diced
1 teaspoon ground cinnamon
¼ cup light brown sugar
1 can Pillsbury Grands Flaky Biscuits, 8 count
½ cup half and half
1 egg yolk
2 tablespoons brown sugar
½ teaspoon cinnamon
½ cup salted caramel sauce (or plain caramel sauce)
1 cup powdered sugar
2-3 tablespoons half and half

 

Directions

1. Preheat oven to 350º.
2. Melt butter in 12 inch cast iron skillet (or other oven-proof skillet) over medium heat. Once melted, add apples, cinnamon, and brown sugar. Stir to combine and let cook for 5 minutes.
3. Meanwhile, cut each biscuit round into 8 piece. With heat off the skillet, place biscuit pieces into skillet and gently stir into apple mixture.
4. In medium measuring cup, whisk together half and half, egg yolk, brown sugar, and cinnamon. Drizzle over biscuit mixture. Press biscuits into cream mixture evenly.
5. Bake for 30 minutes, until set.
6. While the dessert bakes, place powdered sugar into a small mixing bowl and whisk with half and half until creamy and drizzling consistency.
7. Remove skillet from oven and drizzle with caramel sauce followed by the powdered sugar mixture.
8. Serve warm.

Strawberry Rhubarb Oatmeal Bars

a5 Recipes- Strawberry RhubarbIngredients

Compote
2 cups strawberries, sliced
2 cups rhubarb, cut in ¼” slices
½ -3/4 cup sugar
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
1 teaspoon vanilla extract
Cookie Base
1 ¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup unsalted butter, at room
temperature
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old fashioned rolled oats

 

Directions

Compote
1. Combine all ingredients in medium saucepan and toss with wooden spoon to coat fruit with cornstarch and juices. Cook over medium heat until strawberries begin to break down, rhubarb is fork-tender, and juices have thickened. Set aside to cool.
Cookie Base

2. Preheat oven to 350º. Butter one side of a long piece of aluminum foil or parchment paper, cut to fit a 9”x13” baking pan with overhang on the two ends to serve as “handles” to lift the bars out later. Place foil/parchment paper (butter side up) into the pan.
3. In medium bowl, combine flour, baking powder, salt, and cinnamon.
4. In bowl of stand mixer, beat butter for 2 minutes until smooth and silky. Add sugars and beat until fluffy, another 3 minutes. Turn speed to low and add eggs, one at a time, add vanilla, and mix until combined.
5. Add flour mixture and mix on low until just combined. Mix in oats on low. Scrape bowl and stir by hand a couple turns to make sure all ingredients are incorporated evenly.
6. Press ¾ of the dough evenly into the lined pan. Place bowl with remaining dough in freezer for 10-15 minutes.
7. Pour cooled fruit compote over top of pressed dough; spread it evenly.
8. Crumble remaining chilled dough over top of compote layer. There should be some fruit peaking through.
9. Bake for 50-60 minutes, until crumble layer is golden brown. Cool completely in pan on wire rack.
10. Once cooled, carefully transfer bars to a cutting board by lifting out by the “handles”. You may need to support the center with a spatula. Peel back foil/paper from edges; cut the slab into 24 squares and serve.

Giant Cinnamon Roll Coffee Cake

Pg A5 - Cinammon coffe cakeIngredients (Coffee Cake)

2 ¾ cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 pkt. yeast (1 pkt.=2 ¼ teaspoons)
½ cup water
¼ cup milk
3 tablespoons unsalted butter
1 large egg, at room temperature

Filling

3 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon
¼ cup granulated sugar
Vanilla Maple Glaze
1 cup powdered sugar, sifted
1 tablespoon milk or cream
1 tablespoon maple syrup
1 teaspoon vanilla extract

Directions

1. In large bowl, toss 2 ¼ cups flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
2. Heat water, milk, and butter together n microwave until butter is melted and mixture is hot to touch, about 115-120º.
3. Stir butter mixture into flour mixture. Add egg and only enough of the remaining ½ cup flour to make a soft dough. The dough is ready when it gently pulls away from the sides of the bowl and has an elastic consistency.
5. On lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl. Cover tightly and let rest for 30 minutes. The dough will rise slightly.
6. In small bowl, combine cinnamon and sugar for filling.
7. After 30 minutes, roll dough out in a 15”x12” rectangle. Spread softened butter
on top. Sprinkle cinnamon-sugar mixture all over the dough.
8. Spray a 9-inch round pan with nonstick spray. Set aside.
9. Using a very sharp knife or a pizza cutter, cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of pan. (You’re rolling it up loosely so the dough has some room to rise). Coil remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake.
10. Loosely cover with plastic wrap and allow to rise in a warm, draft-free place for 60-90 minutes.
11. After dough has nearly doubled in size, preheat the oven to 350º. Bake for 30-35 minutes until lightly browned. You may need to cover the rolls with foil after 15 minutes to avoid over-browning. (If some ends rise up more than others while baking, reach in oven with a spatula and press them down for a more uniform appearance).
12. Allow coffeecake to cool for about 10 minutes. Meanwhile, prepare the glaze. Mix the powdered sugar, milk/cream, syrup, and vanilla until smooth. Drizzle over the rolls.

 

Note: Directions are for mixing by hand. A mixer with a dough hook can be used.

Yield: 8-12 servings

Courtesy: sallysbakingaddition.com

 

Chocolate Swirl Buns

Pg A5 - Recipes - chocolate swirl bunsIngredients

Dough
1/ cup milk, 105-110º¼ cup sugar
2 teaspoons instant rapid rise yeast
1 large egg, room temperature
2 cups all-purpose flour
½ teaspoon salt
3 tablespoons unsalted butter, room temperature

Filler
8 oz. bittersweet chocolate, coarsely chopped
¼ cup sugar
½ teaspoon ground cinnamon
Pinch of salt
3 tablespoons unsalted butter, room temperature

Egg Wash
1 large egg beaten with 1 tablespoon milk

Directions

1. In the bowl of an electric mixer, combine the milk, sugar, and yeast; stir to blend.
2. Add the egg, flour, and salt, and mix on low speed until a sticky dough begins to form.
3. Mix in the butter until incorporated.
4. Using the dough hook, knead on low speed for 10 minutes. (The dough will still appear loose and quite sticky, but it will firm up as it rises.)
5. Transfer the dough to a bowl greased with butter and cover with plastic wrap or a clean kitchen towel. Let rise until doubled in bulk, about 1 hour.
6. Meanwhile, make the filling. Combine the chocolate, sugar, and cinnamon in the bowl of a food processor. Process in pulses until the chocolate is finely chopped with some part almost powdery. Add the butter and pulse again until incorporated.
7. Generously butter the wells of a muffin tin.
8. Once the dough has risen, turn it out onto a well-floured work surface and gently deflate. Let it rest for 5 minutes.
9. Roll the dough into a very large rectangle, about 12”x20”, sprinkling with flour as needed to prevent sticking.
10. Sprinkle the filling over the surface of the dough. Tightly roll the dough up into a log, encasing the filling.
11. Using a sharp serrated knife, slice the log into 12 equal pieces. Place each slice into the prepared muffin tin, with the cut side facing up.
12. Cover loosely with plastic wrap or a towel and let rise 30 minutes.
13. Preheat the oven to 350º. Lightly brush the tops of the buns with egg wash. Bake for 15-20 minutes or until puffed and golden brown.
14. Transfer to a cooling rack and let cool briefly. Gently remove the buns from the muffin tin and let cool until just warm. Serve warm or warm in microwave before serving.

Yield: 12 Rolls

Blueberry Dessert Pizza

Pg A7 - blueberry dessert pizzIngredients
1 pkg. white cake mix
1 ¼ cups quick-cooking oatmeal, divided
½ cup softened margarine or butter, divided
1 egg
½ cup chopped nuts (walnuts or pecans)
½ cup firmly packed brown sugar
½ teaspoon cinnamon
1 (21 oz.) can blueberry pie filling

Directions
1. Preheat oven to 350º. Grease a 12-inch pizza pan or a 9”x13” pan.
2. In a large bowl add the cake mix, 1 cup oatmeal, and 6 tablespoons margarine or butter. Using a hand mixer at low speed, mix until crumbly.
3. Reserve 1 cup crumbs for the topping.
4. To the remaining crumbs blend in the egg. Press into the prepared pan.
5. Bake this crust at 350º for 12 minutes.
6. Meanwhile, to the reserved crumbs, add the remaining ¼ cup oatmeal, 2 tablespoons margarine or butter, nuts, sugar, and cinnamon; beat until well mixed.
7. Remove the crust from the oven and spread it with the pie filling. Sprinkle with the reserved crumb mixture.
8. Return the pizza to the oven and bake 15-20 minutes or until the crumbs are light golden brown. Cool completely.
9. Cut in wedges or squares.

Yield: 8-12 Servings