Recipes

Danish Cherry-Orange Cake

Danish Cherry-Orange Cake

Couverts8 servings
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Ingredients

CAKE

ICING

Instructions

  • Heat oven to 325°F.
  • Spray bottom only of 9-inch springform pan with cooking spray.
  • In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute or until smooth and creamy.
  • Add eggs and vanilla; beat on medium speed about 10 seconds or until well blended.
  • Add Bisquick mix; beat on medium speed about 30 seconds or until mixed.
  • Spread batter evenly in bottom of pan.
  • Arrange mandarin oranges and cherries on batter.
  • Sprinkle with pecans.
  • Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Cool 20 minutes in pan on cooling rack.
  • Remove side of pan.
  • In small bowl, beat cream cheese, powdered sugar and 1 tablespoon milk with electric mixer on medium speed until smooth.
  • Beat in remaining milk, 1 teaspoon at a time, if needed for desired consistency.
  • Drizzle icing over warm cake.
  • Sprinkle with orange peel.
  • Store in refrigerator.

Notes & Wine Advice

Make-Ahead Magic

Bake and cool cake, but do not top with icing; wrap in plastic wrap and foil. Freeze up to 2 weeks. Remove plastic wrap and foil; rewrap in foil and place on ungreased cookie sheet. Bake at 350°F for 20 to 25 minutes or until heated through. Unwrap cake; drizzle with icing.

Festive Touch

This delicious cake would be a perfect hostess gift. Wrap in plastic wrap and tie with a festive ribbon.

Nutrition values

Calories: 420 kcal
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Course; Cake / Fruit
Cuisine; Danish / European

Chocolate–Cream Cheese Coffee Cake

Chocolate–Cream Cheese Coffee Cake

Couverts12
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Equipment

  • medium bowl
  • oven
  • Small bowl

Ingredients

PECAN MIXTURE

CREAM CHEESE MIXTURE

CAKE

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch pan with cooking spray.
  • In medium bowl, mix 1⅓ cups flour and brown sugar.
  • Cut in butter until crumbly.
  • Stir in pecans; set aside.
  • In separate medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
  • Add granulated sugar and 1 tablespoon flour; beat until blended.
  • Add 1 egg and ½ teaspoon of the vanilla; beat until blended.
  • Make cake mix as directed on box, using water, oil and 2 eggs.
  • Spoon batter into pan.
  • Dollop cream cheese mixture over batter and swirl with knife.
  • Sprinkle reserved pecan mixture over top.
  • Bake 45 minutes or until set.
  • Cool completely on cooling rack, about 1 hour.
  • In small bowl, mix powdered sugar, milk and remaining ½ teaspoon vanilla with whisk.
  • Drizzle over coffee cake.

Notes & Wine Advice

Make-Ahead Magic
Bake and cool as directed. Wrap coffee cake tightly in heavy-duty foil; freeze up to 1 month. Thaw partially at room temperature; continue as directed

Nutrition values

Calories: 530 kcal
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Course; Cake / Chocolate / Nuts

Mocha Streusel Coffee Cake

Mocha Streusel Coffee Cake

Couverts12 servings
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Ingredients

TREUSEL

COFFEE CAKE

Instructions

  • Heat oven to 350°F.
  • Spray bottom and side of 10-inch angel food (tube) cake pan with cooking spray.
  • In small bowl, mix streusel ingredients; set aside.
  • In medium bowl, mix 2¾ cups flour, the baking powder, cinnamon, baking soda and salt.
  • In large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy.
  • Beat in almond extract.
  • Add eggs, one at a time, beating well after each addition.
  • Add half of the flour mixture; beat on low speed just until combined.
  • Beat in sour cream until well blended.
  • Beat in remaining flour mixture.
  • Spoon half of the batter into pan; spread evenly.
  • Sprinkle with half of the streusel.
  • Repeat with remaining batter and streusel.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
  • Cool upright in pan on cooling rack 1 hour.
  • Remove cake from pan.

Notes & Wine Advice

Make-Ahead Magic
Bake as directed and cool completely. Wrap the cake tightly and freeze up to 2 months.

Nutrition values

Calories: 480 kcal
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Course; Cake

Jumbo Cherry Doughnut Holes

Jumbo Cherry Doughnut Holes

Couverts30 doughnut holes
Deel op Facebook Print Recipe

Equipment

  • 4-quart Dutch oven
  • Large bowl

Ingredients

NICKERDOODLE COATING

DOUGHNUT HOLES

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

ICING

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

FILLING

ICING

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
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Ingredients

1½-POUND LOAF (12 SLICES)

2-POUND LOAF (16 SLICES)

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

FILLING

GLAZE

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

FILLING

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

GLAZE

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