TOASTED BRIOCHE WITH ALMOND CREAM

This recipe is from Milk Street. 

• 8 1-inch-thick slices brioche
• 93 grams (1 cup) sliced almonds
• 160 grams (½ cup) apricot preserves
• 1 tablespoon vanilla extract
• 7-8 ounce package almond paste, crumbled (not marzipan)
• 57 grams (4 tablespoons) salted butter, room temperature
• 2 tablespoons white sugar
• ⅛ teaspoon table salt
• 2 large eggs, beaten
• 33 grams (¼ cup) all-purpose flour
• Powdered sugar, to serve

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• Heat the oven to 325°F with a rack in the middle position. In a small microwave-safe bowl, combine the apricot preserves, vanilla and ⅓ cup water. Microwave uncovered on 50 percent power until the mixture is fluid, 1 to 1½ minutes. Stir to combine, then transfer to a fine-mesh strainer set over another small bowl; press on the solids in the strainer and scrape the underside to collect the preserves that cling.

• Set the glaze aside.

In a medium bowl, combine the almond paste, butter, sugar and salt. Mix with your fingers until well combined; it’s fine if a few small lumps of almond paste remain. Add the eggs and whisk until combined, then whisk in the flour.

Place the bread slices in a single layer on a rimmed baking sheet. Toast in the oven until the surfaces are dry and very lightly golden, 8 to 9 minutes, flipping the slices halfway through; the centers will still be soft. Transfer the bread to a wire rack.

Distribute the sliced almonds in an even layer on the now-empty baking sheet and toast in the oven until lightly golden, 5 to 7 minutes, stirring once about halfway through; the almonds will get more color later, so do not toast them past the lightly golden at this point. Transfer to a large plate.

Increase the oven to 375°F. Line the same baking sheet with kitchen parchment and mist with cooking spray.

Return the bread to the prepared baking sheet. Brush the surface of the slices with all but about 3 tablespoons of the apricot glaze; reserve the remainder for brushing after baking. Evenly divide the almond-paste mixture among the slices (about 3 tablespoons each), then use a small offset spatula or a butter knife to spread it all the way to the edges. Sprinkle with the toasted sliced almonds, dividing them evenly, then gently press so they adhere.

Bake until golden brown on top and the sides and bottoms are a shade or two darker, 12 to 15 minutes. Using a wide metal spatula, immediately transfer the slices to the wire rack, then brush their surfaces with the reserved apricot glaze. Cool for a few minutes and serve warm, dusted with powdered sugar.

milk street recipe and photo

JIFFY'S ORIGINAL CINNAMON ROLLS

Rolls:
2 cups Jiffy baking mix
2/3 cup milk
1/4 cup butter, softened
3 tbsp sugar
2 tsp ground cinnamon

Preheat oven to 425 degrees.
Grease an 8-in square pan and set aside.

Combine the baking mix and milk together; blend well.

On a floured surface, knead the mixture about 10 times or until the dough is no longer sticky to the touch. Roll out to a 15" x 8" rectangle. Spread the softened butter over the surface. Mix the sugar and cinnamon together in a cup or small bowl; sprinkle over the butter.

Roll up dough and cut into 1-inch wide slices. Place slices in the prepared pan and bake at 425 degrees for 15-20 minutes until done.

Frosting:
1 1/2 cups powdered sugar
4-oz cream cheese, softened
1 tsp vanilla extract

Combine ingredients and mix together well. Use to frost the rolls while they are still warm.

Yield: 12 to 15 rolls

 

COCONUT TOPPED / CREAM CHEESE SHEET CAKE

I got this recipe from a friend who got it from Just a Pinch. It makes a dense cake. There is no baking soda or baking powder used in this cake.

1 cup butter, softened
2 pkgs (3-oz each) cream cheese, softened
6 eggs
2 cups sugar
1 tsp vanilla extract (or 1/2 tsp vanilla and 1/2 tsp coconut extract)
2 1/4 cups cake flour
1/4 cup coconut milk or cream of coconut (optional)

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Cream together the butter, cream cheese, and sugar; beat in the eggs, one at a time. Beat in the vanilla then mix in the flour. Stir in the coconut milk if using.

Spread the batter into the prepared pan and bake at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: As this cake cools it will fall. That is normal.

Frosting:
Note: Doubling this frosting is recommended.

1/4 cup butter, softened
4 oz cream cheese, softened
1/2 tsp vanilla or coconut extract
1 1/2 cups powdered sugar
1/2 cup coconut, toasted, for sprinkling over the top
Note: A few drops of milk, cream, or coconut milk may be added if you prefer a thinner frosting.

Beat the butter, cream cheese, extract, and powdered sugar together until smooth. Sprinkle the toasted coconut over the top.

Cut cake into 24 squares for serving.

file photo

PUMPKIN CHOCOLATE CHIP COOKIES

• ¾ cup butter, softened
• ▢1 cup packed brown sugar
• ▢½ cup sugar
• ▢1 (15 ounce) can pumpkin puree (use half)
• ▢1 egg
• ▢1 teaspoon vanilla extract
• ▢2 cups all-purpose flour
• ▢1 cup quick-cooking oats
• ▢1 teaspoon baking soda
• ▢1 teaspoon ground cinnamon
• ▢½ teaspoon salt
• ▢1 cup semi-sweet chocolate chips

• Preheat the oven to 350°
• In a large mixing bowl, cream the butter and sugars
• Beat in the pumpkin, egg, and vanilla
• In another bowl, combine the flour, oats, baking soda, cinnamon, and salt
• Gradually add to creamed mixture
• Stir in chocolate chips
• Drop by tablespoons 2 inches apart onto ungreased baking sheets
• Bake for 11-13 minutes or until lightly browned
• Let cool for 10 minutes

Note: Once you take these out of the oven, the cookies will appear soft. They will start to harden up after 10 minutes. It is meant to be soft and chewy once you bite into it. 

recipe and photo from the blog listed in this picture

BANANA SPLIT COOKIES

1 box milk chocolate brownie mix
1/3 cup vegetable oil
1 large egg
1 tbsp water
1 cup dried banana chips, broken into small pieces
1/2 cup chopped nuts
1/2 cup chopped maraschino cherries

Preheat oven to 350 degrees.
Lightly spray cookie sheets with nonstick baking spray; set aside.

In a bowl, combine the brownie mix, oil, egg, and water by stirring with a fork until a stiff dough forms. Dough will seem dry but will completely moisten as you stir. (You may knead briefly in the bowl by hand, if you prefer.) Stir in the remaining ingredients.

Working with 1 heaping teaspoon of dough at a time, roll into a ball and place 2-inches apart on the prepared cookie sheets. Lightly press each ball with the heel of your hand to flatten slightly.

Bake at 350 degrees for 12 minutes or just until the center is set. Remove from oven and cool 1 minute on the cookie sheets before removing to wire racks to cool completely.

Variations:
Dried cherries may be substituted for the maraschino cherries.
For additional chocolate punch stir in 1/4 cup chocolate chips.

 recipe and picture from Duncan Hines.

PEANUT BUTTER COOKIE LASAGNA

Thank you to Hugs and Cookies for posting this several years ago.

Ingredients

• 1 box Nutter Butter Cookies
• Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
• peanut butter cups
• ½ cup peanut butter, melted in microwave
• 1 box instant or regular vanilla pudding, prepared according to package

Instructions

1. Line the bottom of an 8x8 pan with Nutter Butter Cookies.
2. Top with a drizzle of the melted peanut butter.
3. Add ½ the pudding.
4. Add half the cream. (I like to use a pastry bag so it is pretty, but you can spread it if you prefer.)
5. Top with chopped peanut butter cups.
6. Repeat the layering!
7. Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
8. This must be chilled overnight for the cookies to soften!

LEMONADE CONCENTRATE

1 1/2 cups sugar

1 tbsp lemon zest

1 cup water

1 1/2 cups fresh lemon juice

For lemon syrup, combine sugar and lemon zest in a food processor. Process until lemon zest is finely chopped and sugar starts to turn yellow. Transfer sugar mixture to a small saucepan; add the water. Heat over medium heat, stirring until sugar is dissolved, 4 to 5 minutes. Cool 20 minutes.

Strain lemon syrup through a fine-mesh sieve into a 1-quart jar; discard lemon zest solids. Stir lemon juice into lemon syrup. Cover and chill concentrate up to 1 week.

To make lemonade:

Mix equal parts concentrate and water (1 to 1 ratio) and serve over ice. Taste, and adjust flavor by adding water a little at a time.

To make Lavender Lemonade:

2 cups still or bubbly filtered water

1 1/2 cups Lemonade Concentrate

1/2 cup lavender syrup (such as Monin brand)

Ice cubes

Lavender sprigs or buds for garnish, if desired

To make Pina Colada Lemonade:

1 cup Lemonade Concentrate

1 can (15-oz) cream of coconut  (such as Coco Lopez brand)

3 cups unsweetened pineapple juice 

1/2 cup filtered water

Small pineapple wedges

Toasted desiccated coconut

Crushed ice

Combine Lemonade Concentrate, cream of coconut, pineapple juice, and filtered water in a pitcher; stir well.

Wipe the rims of glasses with a pineapple wedge. Dip in toasted coconut. Carefully add crushed ice and pour lemonade mixture into glasses. Garnish with the pineapple wedges.

file photo for reference only

SUPER-EASY MARSHMALLOW ICING

Love this icing from King Arthur Flour.

• 2 cups (1 pint) heavy or whipping cream
• 1 bag (10 to 10 1/2 ounces) marshmallows; mini-marshmallows are easiest to use
• 1 cup confectioners' sugar
• 1/8 teaspoon salt
• 1 to 2 teaspoons vanilla extract, optional

1) Place the cream, marshmallows, confectioners' sugar, and salt in a large, deep saucepan.

2) Heat over medium-low heat, stirring frequently, until the marshmallows melt completely.

3) Remove from the heat, and stir in the vanilla, if you're using it.

4) Pour the icing into the bowl of your stand mixer or another mixing bowl, and refrigerate until thoroughly chilled, preferably overnight.

5) Remove the icing from the refrigerator. Beat it at high speed, using your stand mixer or an electric hand mixer; it's impossible to beat thoroughly enough by hand, so please use a machine. Scrape the sides and bottom of the bowl to make sure you're incorporating all of the chilled icing.

6) Beat until the icing is smooth and glossy; this will probably take less than a minute. The icing will thin out and become almost sauce-like. Once it's smooth, set the icing aside to rest at room temperature for 30 to 45 minutes; it'll stiffen as it sits, bringing it to spreadable consistency.

7) Spread or pipe the icing atop cupcakes, or use it to fill a round layer cake, or ice a 9" x 13" sheet cake.

Yield: 3 to 4 cups icing, enough to ice 24 cupcakes, one 8" or 9" round layer cake, one 9" x 13" cake, or a typical recipe of whoopie pies (about 12 to 18 pies, depending on size).

Variations: 

• This basic white icing can be flavored to taste. To make chocolate icing, add 1/2 cup Dutch-process or natural cocoa powder to the marshmallows and cream before heating. For coffee icing, add 2 teaspoons espresso powder to the marshmallows and cream before heating; once the marshmallows are melted, increase the flavor, if desired, by adding additional espresso powder to taste.
• Personal Note: For really white icing use clear vanilla available in cake supply stores.

MEYER LEMON PIE

1 1/2 cups finely crushed vanilla wafers (6-oz)

1/2 cup unsalted butter melted

Pinch of fine sea salt

1 1/4 cups sugar

3 eggs

1/2 cup Meyer lemon juice (2 large Meyer lemons)

Sweetened whipped cream, for garnish

Meyer lemon slices, for garnish

Preheat oven to 350-degrees. Lightly coat a 9-inch pie dish with cooking spray.

Stir together vanilla wafer crumbs. 1/4 cup of the melted butter and the sea salt in a medium bowl. Press mixture evenly into bottom and up the sides of the prepared pie dish. Baked until lightly browned, about 10 minutes. Let cool slightly on a wire rack.

Meanwhile, for filling, in another medium bowl, whisk together sugar, eggs, and lemon juice until smooth. Whisk in remaining 1/4 cup melted butter until thoroughly combined. Pour filling into the crust. 

Bake until filling is just set, 22 to 26 minutes. Let cool completely on a wire rack, about 2 hours.

To serve, cut into 8 slices. Garnish each slice some whipped cream and a lemon slice.

Yield: 8 servings

Note: Untopped pie may be kept refrigerated in an airtight container up to 5 days.

file photo for reference

BANANA CAKE WITH COFFEE FROSTING

1/2 cup butter, softened

1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup white whole-wheat flour
1 cup all-purpose flour
2 tsp baking soda
1/2 tsp salt
3 medium-size (1 1/2 cups) ripe bananas, mashed
1 cup sour cream

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. 

Combine the flours, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
Frosting:
1/3 cup butter, softened
2 1/2 cups powdered sugar
2 tsp instant coffee granules
2 to 3 tbsp milk

In a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake.

Top each piece of cake with a couple of fresh banana slices when serving, if desired.

Yield: 12 - 15 servings

Note: This is my version of a recipe I got from an old TOH Holiday Celebrations Book.

TOH Photo