For me, holiday baking doesn’t just include what would be served on the holiday itself, but it also includes breakfast breads and desserts for the days surrounding the holidays. That is because I usually have family or house guests visiting for several days over a holiday. So I plan ahead and bake several breakfast items that can be heated and served and have at least one or two desserts on hand. Here are recipes for a few favorites that are all easy to make.
Lemony Ricotta Pie
Ricotta pie or cheesecake are very popular in our family.
2 cups almond flour
1 tablespoon sugar
4 tablespoons melted butter
4 large eggs
2 cups whole milk ricotta cheese
½ cup sugar
1 tablespoon honey
1 teaspoon lemon extract
¼ teaspoon kosher salt
Candied lemon and orange peel
For the crust:
Preheat the oven to 325 degrees F.
Combine the crust ingredients and press into the bottom and sides of a 9 inch pie pan.
Bake for 10-15 minutes until a light golden brown. Remove from the oven.
For the filling:
In a large mixing bowl, whisk the eggs. Add the sugar and honey and whisk. Add the ricotta, salt and lemon flavoring.
Whisk until thoroughly mixed. Pour into the pie pan over the baked crust.
Return the pie to the oven and bake for about 60 minutes until the filling is completely set.
Remove the pie from the oven and set on a cooling rack.
Decorate the top of the pie with pieces of candied lemon and orange peel.
When cooled to room temperature, refrigerate until serving time.
Easy Pecan Sticky Buns
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup large pecan halves
2 cups self-rising flour
1 cup heavy cream
4 tablespoons softened butter
1/2 cup brown sugar
1 teaspoons ground cinnamon
½ cup chopped pecans
Preheat the oven to 425°F.
Lightly grease a glass 9″ round cake pan or pie pan.
To make the syrup:
Melt the butter in the glass pan in the microwave. Add the brown sugar and maple syrup.
Stir well and spread evenly over the bottom of the pan. Place the pecan halves over the syrup in a single layer.
To make the dough:
Stir together the flour and cream to make a smooth dough. Turn it out onto a lightly floured work surface.
Gently roll the dough into a 12″ x 8″ rectangle.
To make the cinnamon filling:
Combine the brown sugar, cinnamon and chopped pecans in a small mixing bowl.
Spread the softened butter over the entire surface of the dough.
Roll the dough into a log. Position it so the seam is facing down.
Slice the log into 10 pieces, and place them in the prepared pan.
Bake the buns for about 20 minutes, until they’re bubbly and lightly browned on top.
Remove the buns from the oven, and immediately turn them out onto a serving plate.
Scrape any leftover syrup from the pan onto the buns.
To serve later, cool completely, then wrap well and store at room temperature for up to a couple of days.
Reheat in a 325 degree oven. Freeze for longer storage.
Adapted from a King Arthur recipe.
Jumbo Blueberry Muffins
Makes 6 muffins
3 cups all-purpose flour (lightly scoop, don’t pack down)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Chopped walnuts and coarse sugar for sprinkling on top
Preheat oven to 425 F degrees. Spray a jumbo 6-cup muffin tin with non-stick spray. Set aside.
In a large bowl, gently toss together the flour, baking powder, salt and cinnamon. Set aside.
In a medium bowl, whisk together the eggs and sugar until combined. Add the buttermilk, oil, and vanilla and whisk.
Fold wet ingredients into dry ingredients and mix together with a spatula. Avoid over mixing. Fold in the blueberries.
Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of walnuts and coarse sugar.
Bake at 425 F degrees for 5 minutes.
Reduce the oven temperature to 375 F degrees and continue to bake for 25-30 minutes until the tops are lightly golden and a cake tester comes out clean when placed into the center of the muffins.
Allow to cool for 10 minutes and remove to a wire rack to cool.
Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.