Recipes

Jumbo Cherry Doughnut Holes

Jumbo Cherry Doughnut Holes

Couverts30 doughnut holes
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Equipment

  • 4-quart Dutch oven
  • Large bowl

Ingredients

NICKERDOODLE COATING

  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon

DOUGHNUT HOLES

  • 4 cups vegetable oil
  • ½ cup buttermilk
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract
  • 1 egg
  • 2½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 jar 10 oz maraschino cherries, drained, finely chopped

Instructions

  • In 1-quart resealable food-storage plastic bag, mix coating ingredients; set aside.
  • In 4-quart Dutch oven or 3-quart saucepan, heat oil to 350°F.
  • Cover cooling rack with paper towels.
  • In large bowl, beat buttermilk, butter, vanilla, almond extract and egg with spoon until well blended.
  • Stir in flour, ½ cup granulated sugar, the baking powder, baking soda, salt and cherries.
  • Use #40 cookie scoop (about 1½ tablespoons) to scoop dough into hot oil; fry doughnut holes, 4 or 5 at a time, 2 to 3 minutes, turning once, until golden brown.
  • Remove with slotted spoon to cooling rack.
  • Immediately add 2 or 3 doughnut holes to bag with coating; seal bag and gently shake.
  • Repeat with remaining doughnut holes.

Notes & Wine Advice

Festive Touch
Try other coatings on your doughnut holes instead of Snickerdoodle. For Cappuccino Coating, substitute powdered sugar for the granulated sugar and 2 teaspoons espresso coffee powder for the cinnamon. Mix in resealable bag and continue as directed. For Candy Cane Coating, in small bowl, mix 1 cup powdered sugar, 1 tablespoon half-and-half or milk and ¼ teaspoon peppermint extract. Cool fried doughnut holes slightly, then top with icing and sprinkle with ¼ cup crushed candy canes.
1 Doughnut Hole:
Calories 130; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 1g Exchanges: 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
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Course; Cake

Spiced Apple Bread

Spiced Apple Bread

Couverts24 slices
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Ingredients

READ

  • 1½ cups granulated sugar
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 4 oz from 8-oz package cream cheese, softened
  • 2 cups shredded peeled baking apples about 2 large
  • ⅔ cup applesauce
  • 3 cups all-purpose flour
  • 1 tablespoon apple pie spice
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup walnut or pecan pieces
  • ½ cup raisins if desired

ICING

  • 2 oz from 8-oz package cream cheese, softened
  • 2 to 3 tablespoons milk
  • 1 cup powdered sugar
  • ¼ teaspoon ground cinnamon

Instructions

  • Heat oven to 350°F.
  • Grease bottom only of 2 (8×4- or 9×5-inch) loaf pans with shortening or cooking spray. (Do not use dark pans. )
  • In large bowl, beat granulated sugar, oil, vanilla, eggs and 4 oz cream cheese with electric mixer on medium speed until smooth.
  • Stir in apples and applesauce.
  • Stir in flour, apple pie spice, baking soda, baking powder and salt.
  • Stir in nuts and raisins.
  • Divide batter evenly between pans.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to cooling racks.
  • Cool completely, about 2 hours.
  • In microwavable bowl, microwave 2 oz cream cheese and 1 tablespoon of the milk on High about 10 seconds or just until warm.
  • Stir in powdered sugar and cinnamon with whisk until smooth.
  • Stir in remaining milk, 1 teaspoon at a time, as needed until desired consistency.
  • Spread icing on bread.

Notes & Wine Advice

Make-Ahead Magic

The loaves can be baked ahead, and the flavors will only improve. Wrap tightly and store in the refrigerator up to 4 days.

Festive Touch

For a special treat, serve slices topped with whipped cream and a sprinkling of cinnamon.

1 Slice:

Calories 250; Total Fat 12g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 40mg; Sodium 190mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2
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Course; Bread / Fruit

Cherry-Eggnog Cream Pastries

Cherry-Eggnog Cream Pastries

Couverts12 pastries
Deel op Facebook Print Recipe

Ingredients

PASTRY

  • 4 to 5 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 teaspoon salt
  • 1 package fast-acting dry yeast 2¼ teaspoons
  • 1 cup milk
  • ⅔ cup butter cut into pieces
  • 1 whole egg

FILLING

  • 3 oz from 8-oz package cream cheese, softened
  • 1 tablespoon granulated sugar
  • 1 egg yolk
  • ⅛ to ¼ teaspoon rum extract
  • Dash ground nutmeg
  • 1 egg yolk beaten with 1 table-spoon water
  • 36 to 48 cherries with pie filling from 21-oz can

ICING

  • ¾ cup powdered sugar
  • ¼ teaspoon rum extract
  • 3 to 4 teaspoons milk

Instructions

  • In large bowl, stir 2 cups of the flour, ⅓ cup granulated sugar, the salt and yeast.
  • In 1-quart saucepan, heat 1 cup milk and the butter until very warm (120°F to 130°F).
  • Add milk mixture and whole egg to flour mixture.
  • Beat with electric mixer on low speed 1 minute.
  • Beat on medium speed 1 minute, scraping bowl occasionally.
  • Stir in enough of the remaining 2 to 3 cups flour to make dough easy to handle.
  • On lightly floured surface, knead dough until smooth, about 5 minutes.
  • Cover with large bowl; let rest 10 minutes.
  • Line 2 large cookie sheets with cooking parchment paper.
  • Divide dough into 24 equal pieces.
  • Roll each piece into 12-inch rope.
  • Twist 2 ropes together; coil into circle with edge built up higher than center.
  • On cookie sheets, place pastries 3 inches apart.
  • Cover loosely with plastic wrap sprayed with cooking spray.
  • Refrigerate at least 8 hours or overnight.
  • About 2 hours before serving, remove pastries from refrigerator.
  • Let stand covered in warm place 1 hour or until almost doubled in size.
  • Heat oven to 350°F.
  • In small bowl, stir cream cheese, 1 tablespoon granulated sugar, 1 egg yolk, ⅛ to ¼ teaspoon rum extract and the nutmeg with spoon until smooth.
  • Gently shape each pastry with fingers to form 2-inch-wide indentation in center.
  • Brush dough with egg yolk–water mixture.
  • Spoon 1½ teaspoons cream cheese mixture into one side of each indentation; spoon 3 or 4 cherries into other side.
  • Bake 20 to 25 minutes or until golden brown.
  • Remove from cookie sheets to cooling racks; cool 30 minutes.
  • In small bowl, stir icing ingredients until smooth and thin enough to drizzle.
  • Drizzle icing over pastries.

Notes & Wine Advice

Festive Touch

Leftover cherry pie filling can make anything festive! Spread it on toast or atop cream cheese on your breakfast bagel, or spoon over ice cream or brownies for a special treat.

Kitchen Secrets

If you want to make and bake these pastries the same day, make as directed through Step 3—except do not refrigerate. Let rise in warm place 45 minutes or until almost doubled in size. Heat oven and continue as directed.

1 Pastry:

Calories 390; Total Fat 15g (Saturated Fat 9g, Trans Fat 0.5g); Cholesterol 80mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 6g Exchanges: 1½ Starch, 2½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 4

Nutrition values

Calories: 390 kcal
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Course; Bread / Fruit

Bread Machine Potato-Rosemary Bread

Bread Machine Potato-Rosemary Bread

Couverts16 slices
Deel op Facebook Print Recipe

Ingredients

1½-POUND LOAF (12 SLICES)

  • 1¼ cups water
  • 2 tablespoons butter softened
  • 3 cups bread flour
  • ½ cup plain mashed potato mix dry
  • 1 tablespoon dried rosemary leaves crushed
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 2 teaspoons bread machine yeast

2-POUND LOAF (16 SLICES)

  • 1⅔ cups water
  • 2 tablespoons butter softened
  • 4 cups bread flour
  • ⅔ cup plain mashed potato mix dry
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 1½ teaspoons bread machine yeast*

Instructions

  • Make 1½-pound recipe with bread machines that use 3 cups flour, or make 2-pound recipe with bread machines that use 4 cups flour.
  • Measure carefully, placing all ingredients in bread machine pan in order recommended by manufacturer.
  • Select Basic/White cycle.
  • Use Medium or Light crust color.
  • Remove baked bread from pan; cool on cooling rack.

Notes & Wine Advice

*Yeast amount for 2-pound recipe is correct although proportionately less than that called for in the 1½-pound recipe.

Make-Ahead Magic 

You can assemble this bread earlier in the day, using the Delay cycle, then bake it when you’re ready. If using the Delay cycle, the butter does not need to be softened before being added to the pan.

1 Slice:


Calories 150; Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 310mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 1 Other Carbohydrate, ½ Fat Carbohydrate Choices: 2

Nutrition values

Calories: 150 kcal
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Course; Bread / Bread Machine

Fig-Pear Sweet Rolls

Fig-Pear Sweet Rolls

Couverts12
Deel op Facebook Print Recipe

Ingredients

DOUGH

  • 4 to 4½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 package regular active or fast-acting dry yeast 2¼ teaspoons
  • 1 teaspoon salt
  • ¾ cup butter
  • ¾ cup milk
  • ¾ cup water

FILLING

  • 2 bags 9 oz each dried Mission figs, chopped (about 2 cups)
  • ½ cup granulated sugar
  • 1 cup water
  • 1 tablespoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1 ripe pear peeled, finely chopped

GLAZE

  • 1 cup powdered sugar
  • 1 teaspoon grated orange peel
  • 4 to 5 teaspoons orange juice

Instructions

  • In large bowl, mix 2½ cups of the flour, ½ cup granulated sugar, the yeast and salt.
  • In 1-quart saucepan, heat butter, milk and ¾ cup water over medium-low heat until very warm (120°F to 130°F).
  • Add to flour mixture; beat with electric mixer on medium speed, scraping bowl occasionally, until smooth.
  • Stir in enough of the remaining 1½ to 2 cups flour to make the dough easy to handle.
  • On lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
  • Grease large bowl with shortening or cooking spray.
  • Place dough in bowl, turning dough to grease all sides.
  • Cover loosely with plastic wrap and cloth towel; let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size and indentation remains when dough is touched.
  • Meanwhile, in 2-quart saucepan, stir together figs, ½ cup granulated sugar, 1 cup water, 1 tablespoon orange peel and the cinnamon.
  • Cook over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and liquid is absorbed.
  • Cool 30 minutes.
  • Spray 13×9-inch pan with cooking spray.
  • Gently push fist into dough to deflate.
  • On lightly floured surface, roll dough into 18×14-inch rectangle.
  • Spread fig mixture over dough to within ½ inch of edge.
  • Sprinkle pear evenly over fig mixture.
  • Starting from long side, roll up tightly; pinch edge to seal.
  • Cut into 12 (1½-inch) slices.
  • Place slices, cut side down, in pan.
  • Cover with plastic wrap; let rise in warm place 30 to 45 minutes or until doubled in size.
  • Heat oven to 375°F.
  • Uncover rolls; bake 30 to 35 minutes or until golden brown.
  • Cool 20 minutes.
  • In small bowl, stir glaze ingredients until smooth; drizzle over rolls.
  • Serve warm.

Nutrition values

Calories: 500 kcal
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Course; Bread / Cake / Fruit

Raspberry-Apple Stocking Coffee Cake

Raspberry-Apple Stocking Coffee Cake

Couverts12
Deel op Facebook Print Recipe

Ingredients

PASTRY

  • 3½ to 4½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 teaspoon salt
  • 2 packages regular active or fast-acting dry yeast 4½ teaspoons
  • 1 cup milk
  • ¼ cup butter
  • 1 whole egg
  • 1 teaspoon vanilla
  • 1 egg yolk beaten
  • 1 tablespoon water

FILLING

  • 1 cup raspberry pie filling from 21-oz can
  • 1 large apple peeled, chopped
  • 2 teaspoons lemon juice

GLAZE

  • 1¾ cups powdered sugar
  • 2 to 3 tablespoons half-and-half or milk

Instructions

  • In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast.
  • In 1-quart saucepan, heat 1 cup milk and the butter over medium heat until very warm (120°F to 130°F).
  • Add warm liquid, whole egg and vanilla to flour mixture.
  • Beat with electric mixer on low speed until moistened; beat 1 minute on medium speed.
  • By hand, stir in enough of the remaining 1½ to 2½ cups flour, ½ cup at a time, until dough pulls away from side of bowl.
  • On floured surface, knead dough until smooth and elastic, 3 to 5 minutes.
  • Grease large bowl with shortening or cooking spray.
  • Place dough in bowl, turning dough to grease all sides.
  • Cover loosely with plastic wrap and cloth towel; let rise in warm place 50 to 60 minutes or until doubled in size.
  • Meanwhile, in medium bowl, stir together filling ingredients.
  • Line large cookie sheet with cooking parchment paper; sprinkle lightly with flour.
  • Gently push fist into dough to deflate.
  • Turn dough onto cookie sheet; roll into 12×15-inch rectangle.
  • On both long sides of rectangle, cut 1-inch-wide slits about 4 inches deep.
  • Spread filling down center of dough.
  • Bring strips up over filling, overlapping and pressing in center.
  • Tuck ends in if necessary.
  • Carefully shape into a stocking.
  • Cover with plastic wrap sprayed with cooking spray; cover with cloth towel.
  • Let rise in warm place 30 to 45 minutes or until almost doubled in size.
  • Heat oven to 350°F.
  • In small bowl, mix egg yolk and water; brush over coffee cake.
  • Bake 20 to 25 minutes or until deep golden brown.
  • Remove coffee cake from cookie sheet to cooling rack; cool 30 minutes.
  • In small bowl, mix powdered sugar and 2 tablespoons half-and-half.
  • Gradually stir in remaining half-and-half, 1 teaspoon at a time, until glaze is of spreading consistency.
  • Spread glaze over coffee cake to create top, heel and toe of stocking.

Notes & Wine Advice

Festive Touch

Customize your stocking however you wish! Flaked coconut sprinkled over the glaze before it’s dry will look like fur . . . write your last name on the top of the stocking using a tube of decorator icing or gel . . . sprinkle small candies or candy sprinkles over the glaze.

Kitchen Secrets

If your family and friends might “fight” over the iced portions of this coffee cake, reserve a little of the glaze and drizzle it lightly over the entire stocking.

Nutrition values

Calories: 320 kcal
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Course; Bread / Cake / Fruit / Stock

Wine-Roasted Winter Fruit

Wine-Roasted Winter Fruit

Couverts12
Deel op Facebook Print Recipe

Equipment

  • Saucepan 1-quart
  • oven

Ingredients

  • 1 cup dry white wine
  • ¼ cup butter
  • 2 tablespoons packed brown sugar
  • 2 teaspoons grated gingerroot
  • 1 teaspoon cardamom seed
  • ½ teaspoon whole ground cloves
  • 3 cinnamon sticks 3 inch
  • 2 cups seedless red grapes
  • 1 cup fresh or frozen cranberries
  • 3 medium apples cut into ¼-inch slices (6 cups)
  • 2 ripe red pears cut into ¼-inch slices (3 cups)
  • 2 teaspoons fresh lime juice
  • 1 teaspoon grated lime peel

Instructions

  • Heat oven to 400°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • In 1-quart saucepan, heat wine, butter, brown sugar, gingerroot, cardamom, cloves and cinnamon sticks over medium-high heat to boiling.
  • Reduce heat; simmer 15 minutes.
  • Strain mixture to remove spices; discard spices.
  • Place grapes, cranberries, apples and pears in single layer in pan.
  • Pour wine mixture evenly over fruit.
  • Bake uncovered 20 to 25 minutes, stirring twice, until fruit is tender when pierced with knife.
  • Stir in lime juice; spoon fruit into serving dish.
  • Just before serving, sprinkle with lime peel.
  • Serve warm or at room temperature; let stand up to 2 hours before serving.

Notes & Wine Advice

Festive Touch
This not-too-sweet fresh fruit compote makes a lovely addition to a brunch buffet, or serve it as a side dish with a casserole or pork roast.

Nutrition values

Calories: 120 kcal
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Course; Fruit / Side Dish

Holiday Romaine Salad

Holiday Romaine Salad

Couverts11
Deel op Facebook Print Recipe

Equipment

  • Saucepan 1-quart
  • blender
  • Large bowl
  • oven

Ingredients

ALMOND-PISTACHIO DRESSING

  • 3 tablespoons blanched almonds
  • 1 tablespoon chopped pistachio nuts
  • ⅓ cup water
  • 2 teaspoons honey
  • ¼ teaspoon coarse kosher or sea salt
  • ⅛ teaspoon cracked black pepper
  • ½ teaspoon grated lemon peel
  • 5 tablespoons fresh lemon juice
  • ½ cup vegetable oil

CANDIED PISTACHIOS

  • 1 tablespoon butter
  • 3 tablespoons packed brown sugar
  • ¼ teaspoon ground red pepper cayenne
  • 1 cup roasted salted pistachio nuts
  • 1 teaspoon coarse kosher or sea salt

SALAD

  • 12 cups torn romaine lettuce
  • ½ cup thinly sliced red onion
  • 1¼ cups thinly sliced fennel bulb ½ lb
  • 2 ripe avocados pitted, peeled and thinly sliced

Instructions

  • In blender, place almonds, 1 tablespoon pistachios and the water.
  • Cover; blend on high speed 10 to 20 seconds or until smooth.
  • Add honey, ¼ teaspoon salt, the pepper, lemon peel and lemon juice.
  • Cover; blend until smooth.
  • With blender running on medium-low speed, slowly add oil through center opening in cap until dressing is thick and creamy.
  • Transfer to bowl or jar.
  • Cover; refrigerate at least 2 hours to blend flavors.
  • Heat oven to 350°F.
  • Line cookie sheet with foil; spray foil with cooking spray.
  • In 1-quart saucepan, cook butter, brown sugar and red pepper over medium heat 2 to 3 minutes, stirring frequently, until butter is melted and sugar is completely dissolved.
  • Add 1 cup pistachios; stir to coat.
  • Spread in single layer on cookie sheet.
  • Bake about 10 minutes, stirring once, until golden brown.
  • Immediately sprinkle with 1 teaspoon salt.
  • Cool on cookie sheet.
  • In large bowl, toss lettuce, onion and fennel; arrange on serving platter.
  • Top with avocados; sprinkle with candied pistachios.
  • Serve with dressing.

Notes & Wine Advice

Make-Ahead Magic
The Almond-Pistachio Dressing can be made up to 3 days before serving. It’s a creamy dressing that would be a big hit with anyone avoiding dairy products. The Candied Pistachios can be made the day before, and you can prep the lettuce, onion and fennel ahead, too. Then all you’ll have to do is peel and slice the avocados and assemble the salad.

Nutrition values

Calories: 250 kcal
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Course; Nuts / Salad

Balsamic Kale-and-Strawberry Salad

Balsamic Kale-and-Strawberry Salad

Couverts4
Deel op Facebook Print Recipe

Equipment

  • oven
  • cooking parchment paper
  • Large bowl

Ingredients

  • 2 slices whole-grain bread cut into ½-inch cubes
  • Cooking spray
  • ¼ cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 bunch 8 oz fresh kale, ribs removed, cut into bite-size pieces (6 cups)
  • ½ shallot thinly sliced
  • 2 cups sliced fresh strawberries
  • ¼ cup shredded Parmesan cheese 1 oz

Instructions

  • Heat oven to 400°F.
  • Line cookie sheet with cooking parchment paper.
  • Place bread cubes on cookie sheet; spray bread with cooking spray.
  • Bake 8 to 12 minutes, turning halfway through, until toasted.
  • Cool.
  • In large bowl, beat vinegar, mustard, honey and pepper with whisk.
  • Add oil; beat until smooth.
  • Add kale and shallot to the bowl; toss until kale is thoroughly coated.
  • Gently mix in strawberries.
  • Divide salad among 4 serving plates; top with croutons and cheese.
  • Serve immediately.

Notes & Wine Advice

Make-Ahead Magic

Bake the croutons the night before; store in an airtight container. Prepare the dressing up to 3 days in advance; cover and refrigerate. Just before serving, pour dressing into a large bowl and continue as directed in Step 3.

Nutrition values

Calories: 210 kcal
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Course; Fruit / Salad / Side Dish

Arugula-Pear Salad

Arugula-Pear Salad

Couverts8
Deel op Facebook Print Recipe

Equipment

  • Food processor

Ingredients

DRESSING

  • ⅓ cup fig preserves
  • ¼ cup olive oil
  • 3 tablespoons white balsamic vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

SALAD

  • 6 cups torn arugula
  • 2 medium pears thinly sliced
  • ½ cup crumbled blue cheese 2 oz
  • ½ cup chopped walnuts or pecans toasted

Instructions

  • In food processor, place all dressing ingredients.
  • Cover; process until smooth.
  • On serving platter or individual plates, arrange arugula and pears.
  • Sprinkle with cheese and nuts.
  • Drizzle with dressing.
  • Serve immediately.

Notes & Wine Advice

Kitchen Secrets

To toast nuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
This assertive-flavored salad is great paired with mildly seasoned meat or poultry.
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Course; Fruit / Salad