Christmas Morning Frosted Cinnamon Rolls
I believe in planning ahead. Heck, I start my Christmas shopping in July for goodness sake! Most of us focus on Christmas dinner, but what about breakfast? I always liked to have a warm batch of frosted cinnamon rolls ready for all to eat after opening presents.
INGREDIENTS
Dough
2 Room Temperature Eggs
3/4 Cup Warm Water (Not Hot Water)
1 Package Active Dry Yeast
3 1/2 Cups Sifted Unbleached Flour
1 Teaspoon Kosher Salt
3 Tablespoons Sugar
1/2 Cup Unsalted Butter
Filling
1/4 Cup Melted Butter
1/3 Cup Brown Sugar
2 Tablespoons Ground Cinnamon
1/4 Cup Raisins
1/4 Cup Chopped Pecans
Extra Sugar For Sprinkling
Frosting
3/4 Cup Powdered Sugar
3 Teaspoons Milk
In a medium-size bowl beat eggs for 1 minute. Add warm water and yeast. Stir to dissolve yeast. Place in fridge for 10 minutes. In a large-size bowl combine flour, kosher salt, and sugar. With two forks or a pastry blender, blend in butter. It should look like coarse crumbs. Make a well in center and pour in yeast mixture. Gradually blend mixtures together. It should look loose and sticky. Gather dough onto floured surface and knead for 2 minutes until smooth. Form dough into ball and put into lightly greased bowl. Place in fridge and chill for at least 3 hours or overnight. When you’re ready to bake, roll dough into an oblong shape on a floured surface. The dough should be about 1/4 inch thick. For filling: In a medium-size bowl combine brown sugar, cinnamon, raisins and pecans. Brush dough with melted butter and sprinkle with brown sugar mixture. Leave a 1-inch boarder. Roll dough to form what looks like a jellyroll. With serrated bread knife cut roll into 1-inch slices. Place onto greased baking sheet 2 inches apart and allow to rise, in a warm place, for 30 to 40 minutes. Sprinkle generously with sugar. Place into 350 degree preheated oven. Bake for 24 minutes. Remove from oven and allow to cool for 5 to 10 minutes on wire racks. You may want to drape cooling racks with waxed paper. To make frosting: In a medium-size bowl mix together powdered sugar and milk together until nice and smooth. Drizzle frosting over rolls and serve. Makes 1 dozen rolls.
Holiday Pumpkin Cherry Bread
This pumpkin cherry bread is perfect to give away as gifts or to have around for quick breakfasts. It’s easy to make and keeps quite well. Make several loaves and store one in the freezer for those out-of-town guests who are coming for the holidays.
INGREDIENTS
3 Cups Unbleached Flour
2 Tablespoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 1/2 Teaspoons Kosher Salt
3 Cups Sugar
15 Ounces Pumpkin Puree
4 Large Eggs
1 Cup Vegetable Oil
1/2 Cup Orange Juice
1 Cup Dried Tart Cherries
Preheat your oven to 350 degrees. Grease and flour two 9×5 inch loaf pans
In a large-size bowl combine flour, pumpkin pie spice, baking soda and kosher salt. In a separate large-size bowl combine sugar, pumpkin puree, eggs, vegetable oil, and orange juice. Beat until blended. Add pumpkin mixture to flour mixture. Stir JUST until moist. Fold in dried cherries. Spoon batter into prepared loaf pans. Place into oven and bake for 60 to 65 minutes. Remove from oven and cool in pans on wire racks for 15 minutes. Remove from pans and place on wire racks to cool completely. Makes 2 loaves.
Super Pumpkin Muffins
Yes, we’re glad to see summer go, but so happy to be in the thick of pumpkin season. Many people I know wait impatiently for fall just so they can indulge in pumpkin madness. Bake my double muffin (aka Super Pumpkin Muffin) over the weekend and serve for breakfast or snacks.
INGREDIENTS
8 Ounces Softened Butter
1/2 Cup Light Brown Sugar
1/2 Cup Sugar
3 Room Temperature Eggs
16 Ounces Pumpkin Puree
1 1/2 Cups Unbleached Flour
1 Cup Whole Wheat Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
2 Tablespoons Cinnamon
1 Tablespoon Ground Ginger
1 Teaspoon Freshly Grated Nutmeg
1 Teaspoon Allspice
1 Teaspoon Ground Cloves
1 Cup Room Temperature Buttermilk
3 Ounces Roasted & Salted Pumpkin Seeds For Top
Preheat your oven to 350 degrees. Line a muffin tin with muffin papers and set aside. In a large-size bowl cream the butter and sugars until they are light and fluffy. Add the eggs one at a time. Add the pumpkin puree. Beat for another minute. Sift all of the dry ingredients together. Add them to the batter in three additions, alternating with the buttermilk. Mix on a low speed until they are incorporated. Pour the batter evenly into the muffin cups. You will want them to be a bit more than 2/3 of the way full. Sprinkle the tops with the pumpkin seeds. Place in the oven and bake for 20 to 25 minutes. Remember that each oven heats differently. You will want the tops to be golden. Remove from the oven and cool the muffins in the pan for 10 minutes. Turn them out onto a rack and allow them to cool completely. Serve or store in an airtight container for up to 3 days. Makes 12 muffins.
Rhode Island Johnnycakes
Let’s start July 4th out right with delicious Rhode Island Johnnycakes. Easy to make and such a great tribute to such a great state that truly contributed to American independent thought.
INGREDIENTS
1 1/2 Cups Stone Ground Cornmeal (Yellow or White)
1 Teaspoon Kosher Salt
3 Tablespoons Softened Butter
1 1/2 Cups Boiling Water
1/2 Cup Milk
Extra Butter For Griddle
Maple Syrup
In a large size bowl combine the cornmeal with the kosher salt. Add the softened butter. Gradually stir in the boiling water making sure to stir constantly while adding. Stir until incorporated. Add the milk and mix until combined. Melt butter on a griddle over a medium heat. Ladle 1/4 cup of the batter onto the heated griddle. Make sure to leave room for the johnnycakes to spread. Cook for 3 to 4 minutes per side. Repeat until all of the batter has been used. Place onto a serving platter. Serve with butter and maple syrup. Serves 4
Nutella Pound Cake
If you like Nutella then you will like this pound cake recipe. It’s easy to make and can be eaten for breakfast or as a dessert.
INGREDIENTS
1/2 Cup Softened Butter
3 Room Temperature Eggs
1/2 Cup Whipping Cream
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Cup Nutella
Preheat your oven to 325º F. Allow the butter and eggs to stand at room temperature for 30 minutes. Line a 9x5x3 inch loaf pan with parchment paper. Set aside. In a medium size bowl stir together the flour, baking soda, baking powder and kosher salt. Set aside. In a large size bowl beat the butter on a medium speed for 30 seconds. Gradually add the sugar and beat for 30 seconds until light and fluffy. Beat in the vanilla. Add the eggs, one at a time, beating 1 minute after each addition. Scrape the bowl frequently. Alternately add the flour mixture and whipping cream to the butter mixture. Beat on low after each addition just until combined. Pour half of the batter into the parchment paper lined loaf pan. Place 1/2 cup Nutella on top of the batter and swirl with a knife. Pour the rest of the batter and place the remaining 1/2 cup Nutella on top of the batter. Swirl the Nutella with a knife. Place into the oven and bake for 60 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Remember that ovens heat differently so check at 60 minutes. Remove from the oven and cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan (by pulling out by the parchment paper) and cool thoroughly on the rack. Makes 1 Nutella Pound Cake.
Camille's Smoked Salmon Frittata
Victoria and Camille have been cooking together almost from the moment Camille was born. Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters. Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters. Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas. She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world. Here is Camille’s Smoked Salmon Frittata that she concocted last night. It was delicious and naturally there are no leftovers. Give her frittata a try for dinner, lunch or breakfast. It’s nice having a multi-meal dish at your fingertips.
INGREDIENTS
1 Diced Medium Onion
1 Tablespoon Butter
12 Fresh Eggs
1 Cup Milk
1/2 Cup Feta Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Sliced Mushrooms
1 Cup Spinach
3/4 Cup Smoked Salmon
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350º F. In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat. You will want the onions to be translucent. Turn off the heat and let the onions rest. In a large size bowl add all of the eggs. Whisk until well combined. Add the milk, cheese, mushrooms, spinach, salmon and pepper. If you want to add salt you can, but I chose not to because the salmon is already salty. Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan. Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean. Remove from the oven. Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado. Serves 8
Rhubarb Peach Jam
Have this jam on my Cherry Scones and you’ll be in heaven.
INGREDIENTS
3 1/2 Pounds Rhubarb
1 Pound Peaches
Juice of 3 Lemons
3 Pounds Sugar
2 Tablespoons Minced Fresh Ginger
Wipe and trim the rhubarb. Trim the stalks. Halve them lengthwise and cut crosswise into 1/2 inch pieces. Wash and slice the peaches. In a large bowl, combine the rhubarb, peaches, sugar, lemon juice and ginger. Cover with plastic wrap and refrigerate overnight. The next day, put the contents of the bowl into a cooking pot and bring to a boil. Cooking time will vary depending on how much juice the rhubarb releases. Boil rapidly for 30 minutes. Once the rhubarb breaks down turn the heat down to a simmer for 40 more minutes. Keep a close eye on the mixture as it simmers. Remove from the heat and skim any foam off the surface. Cool completely and refrigerate up to 2 weeks or can the jam for longer storage. Makes about 5 pints.
Cherry Scones
My Cherry Scones will make your kitchen smell of summer. Make sure to eat these scones warm and with a good butter. Using cream instead of shortening makes the scones extra-tender and flaky.
INGREDIENTS
2 1/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Kosher Salt
1/3 Cup Butter (Cut Up)
2 Beaten Eggs
3/4 Cup Whipping Cream
1 Cup Dried Cherries
1/4 Cup Milk (For Brushing Tops)
1/4 Cups Sugar (For Sprinkling Tops)
Preheat your oven to 400º F. In a small size bowl add the dried cherries and enough boiling water over the cherries to cover. Let stand for 5 minutes. In a large size bowl combine the flour, sugar, kosher salt and baking powder. Cut in the butter until the mixture looks like coarse crumbs. Make a well in the center of the flour and set aside. In a medium size bowl combine the eggs and whipping cream. Drain the cherries. Add the egg mixture to the flour mixture all at once. Add the cherries. Use a fork to stir just until moistened. Turn the dough out onto a lightly floured surface and knead the dough by folding and pressing it until the dough is almost smooth (about 10 times). Divide the dough in half and roll out each dough half into a circle. Cut each circle into six wedges. Place the dough wedges 2 inches apart on a parchment paper lined baking sheet. Brush the wedges with milk and sprinkle with sugar. Place in the oven and bake for 15 minutes or until golden. Remove from the oven and let cool for 5 minutes on the baking sheet. Remove and transfer to a serving plate. Serve warm. Makes about 12 scones.
Park Avenue Peanut Butter & Jelly Cupcakes
I came up with this recipe while walking on Park Avenue two weeks ago. If you’re a fan of the humble PB&J then you’ll be a fan of these unique cupcakes. Most recipes have you piping in the peanut butter and jelly. You could even serve these cupcakes for breakfast.
INGREDIENTS
3/4 Cup Softened Butter
3 Room Temperature Eggs
2 1/2 Cups Unbleached Flour
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1 3/4 Cups Sugar
1 1/2 Teaspoons Vanilla Extract
1 1/4 Cups Milk
1 Cup Creamy Peanut Butter
2 Cups Strawberry Jam
1/2 Cup Peanut Halves For Garnish
Preheat your oven to 350º F. Line 1 large muffin tin with large muffin liners or the special parchment paper liners. Set aside. Allow the butter and eggs to stand at room temperature for 30 minutes. In a medium size bowl stir together the flour, baking powder and kosher salt. Set aside. In a large size bowl beat the butter with an electric mixer on medium speed for 30 seconds. Gradually add the sugar while continuing to beat on medium speed. Add the eggs one at a time. Beat well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture. Beat on low speed after each addition just until combined. Pour the batter into the muffin cup just so it reaches 1/2 of the way up the muffin cup. Place 1 Teaspoon of the creamy peanut butter on top of the batter in the muffin cup. Then add 2 teaspoons of the strawberry jam on top of the peanut butter. Finish pouring the rest of the batter in the muffin cup (about 3/4 of the way to the top). Continue until the entire muffin cups are filled the same way. Place into the oven and bake for 20 to 25 minutes. Remember that all ovens heat differently so make sure to check at 20 minutes. Remove from the oven and garnish the tops with the peanut halves. Let the cupcakes cool in the pan on wire racks for 15 minutes. Remove from the pan and place the cupcakes on the wire racks to cool completely. Transfer to a serving platter. Makes 12 large cupcakes.
Sour Cream Blueberry Muffins
Sour cream, fresh blueberries and a sprinkle of Demerara sugar on top, before baking, make these blueberry muffins delectable. You may just end up having two with your morning coffee.
INGREDIENTS
1/2 Cup Butter
3 Room Temperature Eggs
1/2 Cup Sour Cream
1 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Pint Fresh Blueberries
5 Tablespoons Demerara Sugar (Optional)
Preheat your oven to 350º F. Allow the butter, eggs and sour cream to sit at room temperature for 30 minutes. Meanwhile line two baking tins with muffin paper. I like to use parchment muffin paper liners which are a bit larger than normal muffin paper liners. If you use the larger ones then you will get larger muffins and will have fewer muffins. Up to you. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a large size bowl beat the butter for 30 seconds. Add the sugar and beat for 2 minutes until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating for 1 minute after each addition. Gradually add the flour mixture and the sour cream to the butter mixture. Beat on low until all ingredients are combined. Stir in the blueberries. Pour into the paper liners and sprinkle the tops with the Demerara sugar. Place into the oven. Bake for 30 to 40 minutes. Make sure to check at 30 minutes. Remove from the oven and let cool completely. Remove from the muffin tins and serve. Makes 10 to 12.
