Posts tagged ‘baking’
Recipe of the Week – Sour Cream Coffee Cake
(From the Bread Collection at emealsforyou.com)
Sour Cream Coffee Cake
Thanksgiving is over. Time to turn our thoughts to Christmas. This wonderful coffee cake recipe comes by way of our neighbor, Mark. Mark is from New England and has some really great recipes for baked goods. Most, like this one are easy to put together and use a minimum of ingredients. We made this to fill in at our breakfasts during the holiday and most certainly will make it again for our guests at Christmas.
With or without coffee this cake is special.
Sour Cream Coffee Cake
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Breads |
| Meal: | other (General) |
| 1 | cup | sugar, granulated |
| 0.5 | cup | sugar, brown |
| 0.5 | cup | butter, unsalted |
| 1 | tsp | vanilla |
| 2 | large | egg |
| 1 | cup | sour cream |
| 2 | cups | flour, all-purpose |
| 0.25 | tsp | salt, kosher |
| 1 | tsp | baking powder |
| 1 | tsp | baking soda |
| 0.5 | cup | sugar, brown |
| 2 | tsp | cinnamon. ground |
Have the butter at room temperature. Cream the sugar, brown sugar, butter, eggs and vanilla together. In a separate bowl mix the flour, baking soda, baking powder and salt together. With the mixer on slow, alternately add the sour cream and the dry mixture to the wet mixture until smooth. Mix the second brown sugar and cinnamon together. Spoon half the batter into a greased bundtl cake pan. Spoon half the cinnamon mixture on top and then put the remaining cake batter on top, followed by the remaining cinnamon mixture.
Bake in a preheated 350 degree oven for 45 -55 minutes until a toothpick comes out clean.
Try Mark”s blueberry muffins at emealsforyou.com.
Christmas Baking
From the Bread Category at emealsforyou.com.
Palmiers
The whole gang is coming for Christmas this year and I thought I would solicit requests for desserts for the various celebration meals. The only problem with this theory is that I like to please everyone so we will have about 7 or so desserts by the time Christmas rolls around. I find that one recipe, say for a key lime pie, will call for 6 egg yolks. That leaves me with 6 egg whites. What to do with the egg whites? This goes on and on until I have a fridge full of baked goods and my “big” pants don’t fit anymore.
Just for the record here is what I have so far: chocolate fudge, butter cookies, hazelnut toffee, Fleur de Sel caramels, a tart shell made from the cookie dough and chocolate macaroon jam tarts. I have a cheesecake and a pecan pie left to go. This doesn’t take in to consideration the sweet rolls, sticky buns, muffins, date nut bread and palmiers set to go for breakfasts. If you think you are overwhelmed you should see my kitchen floor.
Here is the easy recipe for the palmiers; you can find the other recipes over at emealsforyou.com
Have a great holiday!
Palmiers
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Breads |
| Meal: | other (General) |
| 2 | cups | sugar, white |
| 1 | pinch | salt, kosher |
| 1 | package | puff pastry, frozen |
Preheat oven to 450 degrees. Allow puff pastry sheets to thaw until you are just able to unfold them. Mix the salt into the sugar. On a very clean work surface spread one fourth of the sugar mixture evenly to approximate the size of the unfolded pastry sheet. Place one sheet of the pastry over the sugar and sprinkle another fourth of the sugar evenly on the top of the pastry. Roll the sugar into the pastry until the pastry is 13 inches by 13 inches and the sugar is pressed into the pastry. Gently fold one edge of the pastry halfway to the center; repeat with the other side. Fold them both again to meet in the center. Now fold the pastry in half. Cut into 3/8 inch slices, cut side up, and place on parchment paper on a cookie sheet. Repeat the procedure with the other sheet of puff pastry.
Bake for 6 to 8 minutes until golden. May be frozen and gently reheated in a warm oven to serve.
Recipe of the Week – Old-fashioned Homemade Bread
(From the Breads category at www.emealsforyou.com)
Old-fashioned Homemade Bread
The weather is still a little chilly here. We had a week in the low 60′s and then the rain, which brought back the chilly weather. It’s a good day to bake bread. We have company coming next week and then Easter brunch here so I will begin to bake the breads I will serve. I usually bake it and freeze it until I need it; then simply put it in a warm oven just before serving.
This recipe comes to us via my partner, Chef Teresa. It is a wonderful addition to any meal and is great for those leftover sandwiches. Give it a try but be fore-warned; you ‘d better make two loaves as the first one will disappear while it is still warm from the baking.
Old Fashioned Homemade Bread
| Complexity: | Medium |
| Serves: | 12 |
| Category: | Breads |
| Meal: | Veggie – Veggie Brunch (Theme Meal Plans) |
| 2 | cup | water |
| 1 | cup | oats, old-fashioned rolled |
| 2 | package | yeast, dried |
| 1 | Tb | salt, table |
| 0.5 | cup | honey |
| 3 | Tb | butter, salted |
| 4.5 | cup | flour, all-purpose |
Pour two cups of boiling water over 1 cup of rolled oats. Let mixture stand for 1/2 hour. Mix two pkgs dry yeast into 1/3 cup wrist temperature water in a small bowl. To the oat mixture add 1 Tablespoon salt, 1/2 cup honey, and two tablespoons melted butter. Make sure mixture is at room temperature then stir in the yeast mixture. Gradually add 4 1/2 to 5 cups flour. Knead five to eight minutes or until dough is smooth and elastic. Put dough in large greased bowl and cover bowl with clean towel. Let rise in warm place until doubled in bulk. Punch it down and divide in half. Shape into two loaves and put in two large greased bread pans. Bake at 325 degrees for 45 to 50 minutes. Brush melted butter over top of baked loaves.
You Don’t Have To Be Martha Stewart, Series 4 – A Helpful Rant
(From the Bread Collection at emealsforyou.com)
Date and Nut Bread
As we close in on the holidays I begin to bake various breads for both easy morning breakfasts and gifts for giving away. The Date and Nut Bread makes a perfect treat to take to a friend’s house for that holiday brunch or as a “leave behind” gift. I bake them in small round springform pans but you can make them in almost any ovenproof container you have around your kitchen. If you can’t find anything to bake the bread in try using a 15 oz can, lid removed, washed thoroughly. Place the can upright on a baking sheet or pie plate and bake until a toothpick inserted in the middle comes out clean.
Once baked and cooled place in a plastic bag and freeze until needed. I usually bake these along with banana bread muffins and cornbread muffins. That way I have an assortment to wow my guests or as gifts.
Date & Nut Bread
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Breads |
| Meal: | other (General) |
| 1 | cup | Dates, dried, chopped |
| 1 | cup | walnuts, chopped |
| 0.33 | cup | karo syrup, dark |
| 1.5 | tsp | baking soda |
| 0.5 | tsp | salt, kosher |
| 3 | Tb | butter, unsalted |
| 0.75 | cup | water |
| 2 | large | egg |
| 0.75 | cup | sugar, white |
| 0.5 | cup | flour, wheat |
| 1 | cup | flour, all-purpose |
Preheat oven to 350 degrees.
Grease a 81/2 X 41/2 X 3 inch loaf pan.
Put dates, walnuts, baking soda, salt, karo syrup and butter in a bowl. Heat water to the boil and pour on top of date mixture. Let stand for 15 minutes.
Beat eggs and sugar together in a large bowl. Add the flours and stir. Add in the date mixture and stir until well blended. Pour batter into the loaf pan and bake 40 -50 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool. Slide a knife around pan and invert over a serving plate. May be frozen.
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