Makes 16 small or 8 large rolls
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup unsalted butter, very soft
- 2-1/2 cups self-rising flour (all-purpose flour mixed with baking powder and salt)
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 5 tablespoons unsalted butter, melted and divided
- 1-2 tablespoons milk
- 1 cup powdered sugar
Preheat oven to 425 degrees F.
Combine the filling ingredients in a small bowl, then mix with a fork until well blended.
In a another, larger bowl, combine the self-rising flour, sugar and baking soda.
Whisk together the buttermilk and 4 tablespoons melted butter in a separate bowl, then pour into the middle of the dry ingredients. Stir together until the dough just comes together (do not overmix.)
Knead slightly with your hands until the dough forms into a ball, then slice it in half.
On a lightly floured surface, roll each half into a 12×8 inch rectangle.
Spread half the filling mixture into the center, leaving 1/4″ of the dough clear on all 4 sides, then roll up jelly roll style.. Pinch together the seam and roll into an 8 inch log.
Cut into 8 one inch slices. Repeat with the other dough half and place the rolls in a greased 13×9 inch pan.
Note: If you like larger rolls cut each roll in 4 (about 2 inches each) and place in a smaller baking dish and cook for 10 minutes longer.
Brush the cinnamon rolls with the remaining tablespoon of melted butter and bake for 20 minutes, or until the tops are golden brown.
Whisk together the powdered sugar and milk, one tablespoon at a time, until creamy. Drizzle onto hot cinnamon rolls and spread evenly.
Quick Pumpkin Bread
- 1 cup all-purpose flour
- ½ cup white whole wheat flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice mix
- 1 cup solid pack pumpkin puree
- 1 cup packed brown sugar
- 1/2 cup buttermilk
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 cup unsweetened applesauce
- 1/2 cup chopped pecans
Preheat oven to 350 degrees F.Grease and flour a 9×5 inch baking pan.
Whisk the flours, baking soda, salt and pumpkin spice mix in a large bowl. Mix the pumpkin, brown sugar, buttermilk, egg and oil in another bowl until well blended.
Fold the wet ingredients into the flour mixture. Add the pecans and mix.
Pour into the prepared pan and smooth the top.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and cool on a rack for ten minutes.
Turn the bread over onto another rack to cool completely.
Lemon Poppy Seed Loaf
- 3/4 cup granulated sugar
- 1/3 cup soft butter
- 1 egg
- 2 teaspoons grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1/3 cup buttermilk
- 1¼ cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/3 cup light sour cream (or yogurt)
- 1/2 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- Garnish with candied lemon peel, if desired
Coat a 9 by 5 inch loaf pan with nonstick vegetable spray
Preheat the oven to 350°F).
In a large bowl of an electric mixer or a food processor, beat together the sugar, butter, egg, lemon zest and lemon juice, mixing well. Add the buttermilk, mix.
Combine the flour, poppy seeds, baking powder and baking soda in a mixing bowl; add to the sugar mixture alternately with the sour cream, mixing just until incorporated. Do not overmix.
Pour into the prepared pan and bake for 35 to 40 minutes or until a tester inserted into the center comes out dry. Place the pan on a wire rack to cool for 10 minutes.
Remove the cake to a wire rack to finishing cooling.
Combine the powdered sugar with the lemon juice and spread over the cooled loaf. When the frosting is set, garnish with candied lemon peel.
Morning Apple Cake
- Cooking spray
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup buttermilk milk
- 2 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 1 cup self-rising flour
- 1 1/2 tablespoons cornstarch
- 1 large apple, peeled, cored and thinly sliced
- 1 teaspoon ground cinnamon
- 1 teaspoon sugar
Preheat oven to 400ºF. Coat an 8-inch round cake pan with cooking spray.
Beat the eggs and the 1/2 cup of sugar in a large bowl with an electric mixer until light and fluffy. Stir in the buttermilk, melted butter and vanilla extract.
Combine flour and cornstarch and fold into the cake batter. Pour mixture into prepared pan.
Layer the apple slices in a circular pattern on top of the cake. Combine the cinnamon and 1 teaspoon sugar in a cup and sprinkle over the apples.
Bake for about 30 minutes or until a knife or metal skewer comes out clean when inserted in the center of the cake. Cool on a wire rack.
This time of year is great for baking. Spring has its own flavor profiles. Winter is a time for cinnamon, nutmeg, spice and chocolate. Spring is the time to shed those heavy flavors and transition to lighter flavors such as citrus, herbs and berries. This is the time to lighten up desserts and have a little fun trying out new flavor combinations. I do all our baking – breads and desserts- but I don’t like very sweet things, so our breads and desserts tend to be on the savory side or fruit based.
These are not your typical scones. Instead of butter, the recipe uses cream. I serve them with lemon curd. You can also dust them with powdered sugar before serving.
- 2 cups unbleached all-purpose flour
- 2 cups whole wheat pastry flour
- ½ cup brown sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 10 ounces dried figs, diced small
- 2 cups heavy cream, cold
- ¼ cup honey
Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder and salt. Stir in the diced figs.
In a small bowl, whisk together the heavy cream and honey.
Using a wooden spoon, stir the heavy cream mixture into the flour mixture, stirring just until the ingredients are moistened.
Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms, sprinkling more flour in if needed. Divide the dough into two equal balls.
Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart.
Bake for 25 to 30 minutes, or until lightly browned. Serve warm or at room temperature.
Pecan Sourdough Bread
- 1 cup (about 8 ounces) fed sourdough starter, room temperature
- 1 cup water
- 3/4 cup pumpernickel flour
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons salt
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 2 cups chopped pecans
Mix all of the ingredients (except the nuts) in the bowl of an electric mixer with the paddle attachment until the dough comes together. Switch to the dough hook attachment.
Add the nuts, kneading until they’re evenly incorporated and the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover and let rise for 2 hours.
Turn the dough onto a lightly floured surface and form it into a long loaf. Place the log into a long stoneware baker that has been lined with parchment.
Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed.
Place the covered stoneware baker into a cold oven, set the oven to 400°F and bake for 40 minutes. Take the cover off and cook an additional 10-15 minutes.
Check the bread. The internal temperature should be about 190°F when measured on an instant-read thermometer. If not, bake for a few minutes longer.
Remove the bread from the oven and cool it on a rack. Yield: 1 loaf.
1 (9″) refrigerated pie crust, at room temperature or make the cream cheese pastry recipe below
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
- 4 tablespoons cold unsalted butter, diced
- 8 ounces cold cream cheese, diced
- 1 tablespoon cold milk
- 3 cups blackberries
- 2 tablespoons fresh lemon juice
- 1/4 cup sugar, plus 1 teaspoon
- 3 tablespoons flour
- 1 egg lightly beaten with 1 teaspoon water
In the bowl of a food processor, combine flour, sugar, salt and thyme and pulse about 5 times to evenly distribute the thyme. Add butter and pulse until it is the size of peas.
Add cream cheese and pulse until a dough begins to form. Add milk and pulse until the dough comes together. Form the dough into a disk and wrap in plastic wrap. Chill in refrigerator for 1 hour.
Preheat an oven to 400°F. Line a baking sheet with parchment paper.
Place the dough on a lightly floured surface and roll out into a 12-inch round. Fold the round in half, transfer to the prepared baking sheet and unfold the round.
In a bowl, lightly stir together the berries, lemon juice, ¼ cup sugar and flour.
Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge.
Fold the edge up and over the filling, forming loose pleats.
Brush dough with the egg wash and sprinkle with the remaining 1 teaspoon sugar.
Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
Transfer the galette to a wire rack and let cool. Cut into wedges and serve with whipped cream or frozen yogurt.
Lemon Rosemary Zucchini Bread
This savory bread goes very well with scrambled eggs or an omelet.
- 3 cups (390 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons minced fresh rosemary
- 2 eggs
- 1/2 cup melted unsalted butter
- 1/4 cup olive oil
- 1/2 cup milk
- 1/2 teaspoons salt (omit if you use salted butter)
- 1 cup sugar
- 1 tablespoon lemon zest
- 3 cups grated zucchini (from about 1 pound of zucchini), squeezed dry
Preheat the oven to 350 F. Coat a 9 x 5 inch loaf pan with cooking spray and dust the bottom with flour.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and rosemary.
Beat the eggs in a mixer until frothy. Beat in the sugar. Beat in the melted butter, olive oil and milk. Stir in the lemon zest and grated zucchini.
Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
Pour the batter into the prepared loaf pan. Bake for 60-70 minutes. If you gently press down on the surface of the loaf, it should bounce back and a bamboo skewer or toothpick inserted into the center should come out clean.
Remove the pan from the oven. Let cool for a few minutes and then remove the loaf from the pan to cool on a rack.
Healthy Fruit and Oat Bars
These easy-to-make granola bars are lower in fat than many commercial snack bars and don’t have any of the additives or preservatives. I store them individually in zip-lock snack bags in the freezer. My husband is a golfer and he loves to put one in his bag on golfing days.
- ½ cup refrigerated egg substitute or 2 eggs
- 1 cup light brown sugar
- 1 tablespoon canola oil
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups oats
- 1 cup dried fruit (apricots, berries, cranberries, etc.) chopped
- 1 cup walnuts or nuts of choice, chopped
- 1 tablespoon all-purpose flour
- ½ cup mini chocolate chips
Preheat the oven to 325 degrees F.
Use a silicone dessert bar pan and coat with cooking spray. Place the pan on a cookie sheet
In a large bowl, whisk the egg substitute, brown sugar, oil, cinnamon, salt and vanilla extract.
Stir in the oats, dried fruit, nuts and flour.
Divide the mixture evenly in the pan and flatten each slightly with a spatula.
Bake for 45 minutes, or until golden brown. Cool; turn out.
Put each bar in a zip-lock snack bag and place bags in a larger freezer bag to store in freezer.