Baking Recipes
APPLE DUMPLINGS
We recommend using a generous amount of cinnamon and nutmeg to make these delicious dumplings spicy. Serve warm, with whipped cream or ice cream, if you like. Serves 8. 2 cups sugar 2 cups water Cinnamon and nutmeg, to taste 1/4 cup butter 2 cups flour 1 teaspoon salt 2 teaspoons baking powder 3/4 cup shortening 1/2 cup milk 4 large baking apples (such as Granny Smith) In a saucepan, combine sugar, water, and spices. Bring to a boil; simmer ten minutes. Add butter and remove from heat. Preheat oven to 375 degrees. Grease a large baking casserole. Sift together flour, salt, and baking powder. Cut in shortening with two forks or a pastry blender. Add milk; blend well. Divide pastry in half. Roll each half into a large square; divide each square into quarters. Peel and slice apples. Put slices of apple into each square. Bring corners of pastry together and pinch. Place dumplings in casserole; pour syrup over them. Bake 35 to 40 minutes.
BASIC BUTTERMILK BISCUITS
Of course you can make biscuits quickly and easily with commercial baking mix. But guess what? This recipe doesn't take much longer, and the flavor difference is extraordinary. Makes 10. 1/3 cup butter 2 cups self-rising soft-wheat flour 3/4 cup buttermilk, at room temperature melted butter Preheat oven to 425 degrees. Cut butter into flour with a pastry blender or two forks until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough onto a lightly floured surface; knead three or four times. Roll dough to 3/4-inch thickness; cut with a 2-1/2-inch round cutter and place on an ungreased baking sheet. Bake 12 to 14 minutes, until golden; brush with melted butter. CHOCOLATE PECAN PIE If you love chocolate and you love nuts, this pie is definitely for you. It's got a little kick of bourbon flavor, too. Serve warm with whipped cream or ice cream. 4 eggs, at room temperature 3/4 cup sugar 1 teaspoon vanilla 2 tablespoons bourbon 1 cup white corn syrup 1 tablespoon flour 1/3 cup butter, at room temperature 1 cup chocolate chips 1 cup chopped pecans 1 unbaked pie shell Preheat oven to 350 degrees. Beat eggs. Add sugar, vanilla, bourbon, corn syrup, flour, and butter; mix well. Stir in chips and nuts. Pour into pie shell; bake 40 minutes. GRAHAM CRACKER BROWNIES Nope, no ingredients are missing from the list. You may wonder how these bars can possibly turn out--but they will, and they'll disappear so quickly you'll have to make more. If you're inclined, you can add 1/2 cup of shredded coconut. 12 whole graham crackers 1 can sweetened condensed milk 6 ounces chocolate chips 1/2 teaspoon vanilla Preheat oven to 325 degrees. Grease an 8-inch baking pan well. Put graham crackers in a plastic or paper bag and crush into crumbs with a rolling pin. Empty into mixing bowl; break up any remaining large pieces. Add chips, milk, and vanilla. Mix well (as well as possible; it will be very chunky). Bake 20 to 25 minutes; do not overbake. Let cool 5 minutes, then loosen sides from pan; after another 5 to 10 minutes, slice into squares. Remove from pan after no more than another 10 to 15 minutes of cooling. KEY LIME PIE Despite Florida's claims to the contrary, you really can make Key Lime Pie with juice from ordinary limes. Sure, you can't tell your friends how you personally picked the limes down on the sunny Keys (or bought the juice in a Key West supermarket), but the pie is so delicious they won't mind a bit. 1 graham cracker pie crust 1 can sweetened condensed milk 1/2 cup fresh lime juice 3 eggs, separated, at room temperature 2 extra egg whites 1/4 teaspoon cream of tartar 1/3 cup sugar 1 tablespoon cornstarch Preheat oven to 325 degrees. Pour condensed milk into a small mixing bowl. Add egg yolks; blend with spoon or whisk. Gradually add lime juice; stir after each addition. Mixture will thicken a little. Whip egg whites and cream of tartar in a separate bowl. Gradually add sugar and cornstarch. Pour lime mixture into crust. Top with meringue. Bake slowly 35 to 45 minutes to cook filling and meringue. Cool at room temperature, then refrigerate. Serve cold. MORNING GLORIOUS MUFFINS This recipe is highly adaptable as well as delicious and healthful. Can't eat the nuts? Use Grapenuts or a similar cereal, instead. Don't like coconut? Add more fruit! 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon pinch salt 1-1/2 cups sugar 3 eggs, beaten, at room temperature 1 teaspoon vanilla 2/3 cup vegetable oil 1-1/2 cups grated carrots 3/4 cup flaked coconut 1/2 cup snipped dates 1-1/2 cups grated apple 1/2 cup chopped walnuts Preheat oven to 350 degrees. Grease muffin tins, or line with paper liners. Sift together dry ingredients in a large bowl. In another bowl, mix eggs, vanilla, and oil. Add egg mixture to dry mixture; stir just until dry ingredients are moistened. Stir in fruit and nuts until combined. Fill muffin tins 3/4 full. Bake 25 to 30 minutes. SESAME SEED COOKIES These cookies are unusual, simple to make, and sure to receive rave reviews. They're quite flat, or just a little rounded in the middle. Note: You can find unhulled sesame seeds at health food stores. To roast the seeds, bake them at 200 degrees for seven minutes. 1/2 cup butter, at room temperature 1/2 cup brown sugar 1 egg, at room temperature 1 teaspoon vanilla 2 tablespoons cream or milk, at room temperature 3/4 cup flour (unbleached white or whole wheat) 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sesame seeds (unhulled), roasted Preheat oven to 375 degrees. Sift together flour, baking powder, and salt; stir in sesame seeds. Set aside. Cream butter and sugar; add egg, vanilla, and milk, and mix well. Add dry ingredients and mix well; mixture will be soft but not gooey. Drop by spoonfuls onto cookie sheet. Bake 10 minutes or until edges are light brown. SOUR MILK SCONES Try out this British recipe on a weekend morning. Serve your family scones with butter and jam, and you may find the scones permanently replace pancakes, cereal, and other ordinary breakfast fare! 1/4 cup sugar 2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup milk, at room temperature 1 tablespoon vinegar 3/4 cup shortening Preheat oven to 350 degrees. Sift together dry ingredients. Cut in shortening with pastry blender or two forks until mixture firms when pinched between finger and thumb. Add vinegar to milk; mix milk into dry ingredients until mixture leaves bowl and is easy to handle. Form dough into flat rounds; press by hand until about 3/4-inch thick. Cut into pie-shape sections. Place on baking sheet; bake about 20 minutes, until lightly browned. TOM THUMB COOKIE BARS This is an old recipe, and the source of its name is hidden in the past. However, the deliciously mingled flavors of brown sugar and coconut will be very much in the present, as family and friends demand you share the recipe. Crust: 1/2 cup shortening 1/2 cup brown sugar 1 cup flour 1/2 teaspoon salt Top: 1 cup brown sugar 1 teaspoon vanilla 2 eggs, beaten, at room temperature 2 tablespoons flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1-1/2 cups coconut Preheat oven to 325 degrees. Grease 8-inch by 12-inch baking pan. To make crust, cream together shortening and brown sugar; blend in flour and salt. Press into bottom of pan; bake 15 minutes, until golden. Cool. Mix brown sugar, vanilla, and eggs; beat until thick and foamy. Add remaining ingredients; mix well. Spread over cooled crust. Bake 25 minutes until brown and fairly firm. WHOLE EARTH BREAD This recipe makes a hearty loaf that's both good for you and filled with flavor. Whether you're making sandwiches or toast, this bread will fit the bill. 1 cup oats, cornmeal, or wheat germ, or 1/3 cup each 1-1/2 cups warm water 1/4 cup sugar 1 package yeast (2-1/4 teaspoons dry yeast) 2 teaspoons salt 2 egg yolks 1/3 cup canola oil 1 cup powdered milk 4 cups flour Grease two 9-inch by 5-inch loaf pans. In a large bowl, lightly stir together grain(s), water, sugar, and yeast. Wait 10 minutes for yeast to bubble. Add salt, egg yolks, corn oil, and milk powder. Mix to blend. Stir in flour. Knead until smooth and elastic, about 10 minutes. Cover bowl with towel; let rise in a warm place until doubled, about one hour. Punch down, knead briefly again, and let rise about 1/2 hour. Separate dough into two masses. Form each into a loaf and place in loaf pan. Let rise to top of pan. Bake at 350 degrees for 40 to 45 minutes. Turn out onto a wire rack to cool. BIG, THICK SUGAR COOKIES Talk about your chewy, delicious, satisfying cookies. The secret to the incredible texture lies in the shortening--this is one recipe where butter just won't work. You can cut the cookies bite-sized to accompany coffee, or make them large to go in lunchboxes. Just keep in mind these cookies grow significantly as they bake, so you'll need to leave plenty of space between them on the pan if you use a large cutter. 1 cup butter-flavored shortening 3 cups flour 1 cup sugar 3 teaspoons baking powder 2 eggs, at room temperature 1 teaspoon vanilla 1 teaspoon milk Icing: 1 cup powdered sugar 2 tablespoons hot milk 1/2 teaspoon vanilla Preheat oven to 350 degrees. In a large bowl, mix flour, sugar, and baking powder. Cut in shortening with a pastry blender. Beat together eggs, vanilla, and milk; add to flour mixture. Mix dough with your hands to thoroughly blend ingredients. Roll dough 1/4-inch thick (or thicker, if you like) between sheets of waxed paper and cut with cookie cutters. Bake 10 to 12 minutes, then remove to wire racks. Ice while still warm. Icing: Mix all ingredients. Add a few drops of food coloring, if desired. Icing will be thin; spread a little at a time to keep it from running off the sides of cookies. Icing will harden to a glossy finish as it cools. GOUGERES These rich cheese puffs will be the hit of any gathering. They're also very nice alongside a hot bowl of soup. Note: You should do all the mixing by hand--the puffs just aren't the same if you use a mixer. It's quite a workout for the upper arm, but the results are worth the effort! Makes 36. 1 cup water 5 tablespoons butter 1 teaspoon salt 1/4 teaspoon pepper, freshly ground 1/4 teaspoon nutmeg, freshly ground 1 cup flour 1 cup Swiss or Gruyere cheese, grated 5 large eggs, at room temperature Preheat oven to 425 degrees. In a medium-sized saucepan, bring the water, butter, salt, pepper, and nutmeg to a boil. When butter has melted, remove from heat. Add the flour and beat with a wooden spoon until mixture leaves sides of pan clean. Add cheese and beat until incorporated. Beat in four of the eggs one by one until thoroughly absorbed. Beat until mixture is smooth, shiny, and firm. Drop by small spoonfuls onto a greased cookie sheet. Beat remaining egg with 1/2 tablespoon water, then brush tops of uncooked puffs with egg wash. Bake in upper third of oven for about 20 minutes or until golden and doubled in size. Remove from oven and serve. LADY'S WHIM In the realm of pastry, at any rate, a lady's whim is painfully sweet--and her lovers keep coming back for more. Everyone who tries a bite of these luscious bars, with their shortbread crust, jam filling, and meringue top, will definitely be back for more. The cake bottom is so rich it will stay moist for days. 3 cups flour, sifted 1/4 teaspoon salt 1-1/2 teaspoons baking powder 1 cup butter 1 cup sugar or vanilla sugar 6 egg yolks 1 12-ounce jar raspberry jam 9 egg whites 1-1/2 cups powdered sugar 1-1/2 cups (6 ounces) coarsely ground walnuts or hazelnuts Preheat oven to 350 degrees. Sift together flour, salt, and baking powder. Cut butter into small pieces and work into flour, using fingertips or a pastry blender. Work in sugar and egg yolks; squeeze dough together into a mound. Pat dough into an unbuttered jelly roll pan (10-1/2-inch by 15-1/2-inch) and bake ten minutes. Let cake cool ten minutes, then spread jam evenly over entire surface. Turn down oven temperature to 300 degrees. Beat egg whites until frothy. Add powdered sugar 1/4 cup at a time; continue beating until very stiff. Fold in ground nuts; spread mixture evenly over jam. Bake 20 minutes or until meringue is lightly browned. Cool in pan; cut into neat squares. DO NOT cover cake or meringue will collapse. CRANBERRY COFFEE CAKE This elegant coffee cake features a layer of tangy cranberries and nuts. It's perfect for breakfast, brunch, or tea time. Serves 8 to 12. 1 cup butter, at room temperature 1/4 cup sugar 2 eggs, lightly beaten, at room temperature 1 teaspoon vanilla 1 cup sour cream, at room temperature 2 cups flour 1/2 teaspoon baking soda 1-1/2 teaspoons baking powder 2/3 of 16-ounce can whole cranberry sauce 1 teaspoon cinnamon 1 cup chopped nuts (optional) Preheat oven to 350 degrees. Grease and flour a bundt pan. In a large mixing bowl, cream butter and sugar. Add eggs, vanilla, and sour cream; mix well. In another bowl, mix flour, baking soda, and baking powder. Blend wet and dry ingredients just until moistened--don't overbeat. Spoon half of batter into pan. Mix cranberry sauce, cinnamon, and nuts and spread over the batter in the pan. Spoon remaining batter on top. Bake 55 minutes. Let cool completely before removing from pan. SPICY PUMPKIN BARS This recipe is kind of like pumpkin pie in a bar form. However, it adds an extra bonus: spicy caramel frosting. Makes 9 to 16 bars, depending how big you cut them. 3/4 cup sugar 1/4 cup margarine, at room temperature 1 egg, at room temperature 3/4 cup pumpkin 1 teaspoon vanilla 1-1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 cup chopped walnuts Spice Frosting: 1/4 cup brown sugar 3 tablespoons butter or margarine 2 tablespoons milk 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon vanilla 1 cup powdered sugar, sifted Preheat oven to 375 degrees. Grease a 9-inch by 9-inch by 2-inch baking pan. Cream sugar and margarine. Beat in egg, pumpkin, and vanilla. Stir together flour, baking soda, salt, and spices. Add to creamed mixture; mix just until blended. Stir in nuts. Spread in pan. Bake 17 to 20 minutes. Cool slightly; cut into bars. Spice Frosting: In a saucepan, combine sugar, butter, milk, and spices. Cook and stir until mixture bubbles. Remove from heat; stir in vanilla. Slowly beat in powdered sugar until frosting is of spreading consistency. LEMON TORTE This torte requires a number of steps, but it really isn't difficult to make. The end result looks extremely elegant, with its layers of jelly and cream. Serves 6 to 8. 6 large eggs, separated 1 cup sugar Juice and grated rind of 1 lemon 2/3 cup cake flour Filling: 2-1/4 cups milk 1/4 cup flour 3/4 cup butter 3/4 cup vanilla-powdered sugar Currant jelly 1/2 cup blanched almonds, grated Candied lemon peel Preheat oven to 350 degrees. Butter and flour a 10-inch by 15-inch pan. Beat egg whites until stiff; gradually add 1/3 cup sugar, beating well. Set aside in a cool place. Combine egg yolks, 2/3 cup sugar, and lemon juice; beat until thick and lemon colored. Fold in egg whites alternating with flour and lemon rind. Bake in prepared pan for 25 to 30 minutes. Filling: Bring two cups milk to a boil. Combine remaining milk and flour to make a smooth paste; add to hot milk, stirring constantly until mixture thickens. Remove from heat; cool. Cream butter and sugar; add to milk; beat until fluffy. Cut cake lengthwise into three strips. Spread first the currant jelly and then the cream filling on the first strip; place second strip on top and repeat. Cover with third strip; spread currant jelly and cream on top and sides. Sprinkle with almonds and garnish with candied lemon peel. NUT SLICES WITH MOCHA TOPPING These bars combine several favorite flavors--nuts, spices, and mocha--in a somewhat unexpected way. The recipe, which originated in Hungary, will be unlike anything your friends and family have tasted before. Serves 6 to 8. 6 eggs, separated 1-1/4 cups sugar 6-1/2 ounces walnuts, grated 2 tablespoons fine bread crumbs 1 teaspoon cinnamon 1/4 teaspoon ground cloves Mocha Cream: 3/4 cups unsalted butter, at room temperature 1/2 cup sugar 2 tablespoons instant coffee 1/2 cup strong coffee Preheat oven to 350 degrees. Butter and flour a 9-inch by 12-inch baking pan. Beat egg whites until stiff; add 1/4 cup sugar and beat another two to three minutes. Set aside. Cream egg yolks and remaining sugar; gently fold in egg whites alternating with nuts, bread crumbs, cinnamon, and cloves. Pour into pan; bake 30 minutes. Mocha Cream: Cream butter and sugar. Dissolve instant coffee in 1/2 cup coffee; simmer until reduced by half. Cool; gradually add to butter mixture, stirring constantly. When cake is cool, spread mocha cream on top. Decorate with a fork dipped in hot water, making long lines across the top. Cut with a sharp knife into small squares or oblongs along the lines. POTATO ICEBOX ROLLS Breads made with potatoes have an extra rich, yeasty flavor and a delicate texture. In this recipe, you can substitute instant mashed potatoes if you absolutely have to (but it's worth the extra few minutes to cook and mash the real thing). If you do use instant potatoes, don't forget to use one cup plain cool water, because you won't have any potato water. Makes 50 or 60 rolls, so you may want to halve the recipe (or freeze the extra rolls). Potatoes 2 packages dry yeast 1 cup warm water 1 cup butter or margarine, at room temperature 1/2 cup sugar 2 eggs, well beaten, at room temperature 1 tablespoon salt 6 or 7 cups flour, sifted Cook and put through a ricer enough potatoes to yield one cup; save one cup of the potato water. Dissolve yeast in warm water. Cream butter, sugar, eggs, and salt. Add potatoes, cooled potato water, and yeast mixture. Stir in flour. You can make this dough the night before use and keep it in the refrigerator, or you can let it rise three to four hours. Roll out dough about 1/2-inch thick and cut with a wide glass or biscuit cutter; make it into Parker House rolls by folding each circle almost in half. Let rolls rise on baking sheets until doubled in bulk. Bake at 450 degrees for 12 to 15 minutes.

AMARETTO CHEESECAKE

This dessert isn't for the little ones! It's very rich and filled with the essence of Amaretto. Note: It's very important to beat the filling well in order to break up the ricotta cheese and achieve a smooth filling.
Serves 8 to 12.
Crust:
  • 1-1/2 cups crushed plain chocolate wafer cookies
  • 1/3 cup ground almonds
  • 1/4 cup Amaretto liqueur
  • 3 tablespoons melted butter
Filling:
  • 1 pound ricotta cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 4 eggs, at room temperature
  • 1/3 cup Amaretto liqueur
  • 1 cup sugar
  • 1/4 teaspoon salt
Preheat oven to 325 degrees. Grease a 9-inch or 10-inch springform pan.
Combine all crust ingredients; mix well. Press mixture firmly into bottom of pan and one inch up the sides.
Combine all filling ingredients in a large bowl. Beat five minutes with an electric mixer on high speed. Pour batter into crust-lined pan.
Bake in the center of oven for one hour. Turn off the oven, open the door, and leave the cake in the oven another 15 minutes. Remove from oven and let cool; then cover pan tightly with plastic wrap and chill at least eight hours before serving. BANBURY CAKE This is an old English recipe that has been updated for modern cooks. Banbury cake is like a small fruit cake; it ages well if you store it in an airtight container. To make the cake extra special, you can soak it with brandy, rum, or cognac. Serves 8 to 12. 4 pounds currants 3/4 cup cream, at room temperature 1/2 teaspoon cinnamon 1/4 teaspoon mace 1/4 teaspoon nutmeg 3/4 cup butter, at room temperature. 1 cup sugar 3 well-beaten eggs, at room temperature 2-1/4 cups flour 2 teaspoons baking powder Pinch salt Preheat oven to 275 degrees. Grease and flour a 9-inch springform pan. Place currants in a bowl; add cream and spices. Stir and set aside. Cream butter, sugar, and eggs. Sift together flour and baking powder; add to creamed mixture, stirring well. Fold in currants and spiced cream. Bake in prepared pan two to three hours. BREAD PUDDING WITH YOUR CHOICE OF FRUIT This is a true "designer" dessert, because you design the flavor with your own favorite combination of dried fruits. The pudding's texture is much like creme caramel; it's wonderful served warm, drizzled with a light butterscotch sauce. Note: If you can't find coffee cream at your store, you can make it by combining two cups heavy cream with four teaspoons espresso or coffee powder. Serves 6 to 8. 2 cups milk, at room temperature 2 cups coffee cream 1 teaspoon vanilla 6 eggs, at room temperature 1 cup sugar 3 to 4 croissants 1 cup dried fruit, such as raisins, currants, cherries, blueberries, or prunes Preheat oven to 325 degrees. Grease a 9-inch by 13-inch baking pan. Combine milk, cream, vanilla, eggs, and sugar with an electric mixer. Slice croissants in half, about 1/2-inch thick. Layer half of them in the bottom of the baking dish, overlapping slightly. Distribute half of fruit on top of croissants; cover with the rest of the croissants; and then top with the rest of the fruit. Pour egg mixture over the layers. Place baking dish in a deep, large pan; pour hot water half way up the sides of the dish. Bake 45 to 50 minutes. FABULOUS NO-FRY DOUGHNUTS These doughnuts have the distinctive flavor and texture of the real thing--but without all the fat and calories that come from frying in hot oil. The doughnuts are best eaten the day you make them. Note: You can make bite-size doughnuts using a mini-muffin pan; the recipe makes 12 doughnuts in a standard muffin pan or 24 minis. 1/3 cup vegetable shortening 1/2 cup sugar 1 egg, at room temperature 1-1/2 cups flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup milk, at room temperature Topping: 1/2 cup butter 1/2 cup sugar 1 teaspoon cinnamon Preheat oven to 350 degrees. Grease muffin pans. Cream together shortening, sugar, and egg. Beat well. Sift together dry ingredients and add to creamed mixture. Add milk; beat until smooth. Pour batter into muffin pans, to about 2/3 full. Bake 20 minutes until light brown. Meanwhile, melt butter in a small pan. On waxed paper, mix sugar and cinnamon. As soon as the doughnuts finish baking, dip each one in melted butter; then roll it in the cinnamon/sugar mixture. Cool on a wire rack. TEA SCONES A traditional English staple at tea time, a scone is a cross between a biscuit and a muffin. You may prefer scones for breakfast or brunch; or make them with cheddar cheese, and serve with crunchy apples for a light lunch. Makes about 14 scones. 3 cups flour 1/2 cup sugar 5 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter 1 egg, slightly beaten 1 cup milk or half-and-half Preheat oven to 400 degrees. Sift together dry ingredients. Using two forks or a pastry blender, cut in butter until mixture resembles coarse crumbs. In another bowl, combine egg and milk. Stir into dry ingredients until moistened. Place dough on a floured surface and knead 12 times. Roll dough into a circle about 1/2-inch thick; cut into triangular wedges. Bake 15 minutes, until lightly browned. HUNGARIAN COFFEE CAKE The filling of this luscious cake has something for everyone: chocolate, spices, raisins, almonds, and jam. It's especially good when served very warm--you might not even wait ten minutes after baking. Serves 9 to 12. Cake: 1 cup unsalted butter 1 cup packed brown sugar 4 eggs, at room temperature 1 teaspoon vanilla 1 cup plain yogurt, at room temperature 3 cups flour 2-3/4 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Pinch cinnamon Pinch mace Filling: 1/4 cup packed brown sugar 2 teaspoons unsweetened cocoa 1/2 cup semisweet chocolate chips 1 teaspoon cinnamon 1/2 cup raisins 1/2 cup chopped, toasted almonds 1/3 cup apricot jam Preheat oven to 350 degrees. Grease an 8-inch by 8-inch baking pan. Cream butter. Add brown sugar and beat until fluffy. Add eggs and vanilla; mix well. Stir in yogurt. In a separate bowl, sift together dry ingredients. Fold into batter. Combine all filling ingredients in a bowl; mix well. Spread 1/3 of cake mixture in pan; top with half of filling. Add another 1/3 of cake batter, remaining filling, and remaining batter. Bake 50 to 60 minutes. Cool for ten minutes, then dust with powdered sugar. PEACH PASTRY Not quite a cobbler, not quite a tart, but somewhere in between. This pastry combines a slightly sweetened crust with peaches and the tang of sour cream. Note: You may want to use additional sugar (about 3/4 cup) if you use fresh peaches rather than canned. The pastry is especially good served warm. Serves 9 to 12. 2 cups flour 1/2 teaspoon salt 1/4 teaspoon baking powder 2 tablespoons sugar Cold water as needed (1/4 cup or less) 1/2 cup butter 1 large can peach halves or 6 fresh peaches, peeled and halved 2/3 cup sugar 1 teaspoon cinnamon 1 egg, at room temperature 1 cup sour cream, at room temperature Preheat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan. Sift together flour, salt, baking powder, and sugar. Using two forks or a pastry blender, cut in butter until mixture resembles coarse crumbs. Add water a little at a time until mixture has a dough-like consistency. Press dough evenly over bottom and up sides of pan. Place peach halves on pastry, "cup" side down. Mix sugar and cinnamon; sprinkle over peaches. Bake 15 minutes. Blend egg and sour cream; pour over hot peaches. Return to oven; bake another 30 to 40 minutes until topping is set. LEMON BARS This is an excellent recipe for an old favorite. Note: You'll have an easier time removing the crust from the pan if you line the pan with parchment paper and grease the paper, as well. It's also much easier to cut the bars if you use a hot knife. For a nice final touch, sprinkle powdered sugar over the cooled bars. Makes 16. Crust: 1-3/4 cups flour 3/4 cup unsalted butter 1/3 cup sugar Filling: 1/2 cup flour 2-1/2 cups sugar 6 large eggs, at room temperature 1 cup lemon juice (preferably freshly squeezed) Pinch lemon zest Preheat oven to 350 degrees. Grease a 9-inch by 13-inch baking pan. Combine crust ingredients in a food processor and blend until crumbly. Press evenly into the bottom of pan. Bake 20 minutes. Meanwhile, whisk together flour and sugar. Add eggs, lemon juice, and zest; mix well. Pour onto crust; bake 20 minutes, until top no longer jiggles. Allow bars to cool. Run a knife around the edges of the pan; invert bars onto a cookie sheet, then re-invert onto a cutting board. PREMIUM COOKIES It's easy to see how these cookies got their name: They're chock full of super-premium delicious goodies. Leave a couple of inches between the cookies on the baking sheet, because they will spread some. Makes about 60. 2-1/2 cups flour 1 teaspoon baking soda 1/8 teaspoon salt 1 cup unsalted butter, at room temperature 3/4 cup sugar 1 cup packed brown sugar 2 eggs, at room temperature 2 teaspoons vanilla 6 ounces chopped nuts (such as pecans, walnuts, or almonds) 8 ounces semisweet chocolate chips 2 ounces chopped white chocolate (or white chocolate chips) 8-ounce chocolate bar (such as Heath, Toblerone, or Snickers), chopped small 4 ounces milk chocolate, chopped Preheat oven to 350 degrees. Use ungreased baking sheets. Sift together flour, baking soda, and salt. Cream butter; add sugars and beat until light and fluffy. Add eggs one at a time, beating well and scraping the bowl after each addition. Add vanilla. At low speed, stir in flour mixture. Add nuts and chocolates; combine well by hand using a wooden spoon or rubber spatula. Drop dough by rounded spoonful onto baking sheet. Bake 11 to 13 minutes, until edges are slightly browned. Cool on a wire rack; store in an airtight container. SWEDISH DREAM CAKE This fruit-filled cake with cream cheese frosting is already yummy. But if you want to make it even yummier, add a little light or dark rum to the cake mixture. Note: You don't use the canned pineapple in this recipe--just the juice. So, you might want to make chicken with pineapple or some other main course that will use the fruit, then have this cake for dessert. Serves 12 to 24. 2 cups sugar 2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 2 eggs, at room temperature 1/2 teaspoon vanilla Juice from 16-ounce can crushed pineapple 1 peeled, shredded apple 1 cup dried coconut 1/2 cup raisins 1 cup shredded carrots Frosting: 8 ounces cream cheese, at room temperature 1 cup butter, at room temperature 1-3/4 cups powdered sugar Finely chopped nuts Finely grated orange and/or lemon peel Preheat oven to 350 degrees. Grease a 9-inch by 13-inch baking pan. Sift together sugar, flour, baking soda, and salt. Mix together eggs, vanilla, and pineapple juice; add to dry ingredients. Add apple, coconut, raisins, and carrots; mix well. Pour into pan; bake 35 to 40 minutes, until a test inserted in the center comes out clean. Remove from oven and cool slightly. To make frosting, cream butter and cream cheese until smooth. Add sugar and nuts; blend well. Frost cake; sprinkle with fruit peel. WALNUT TART This recipe is a definite winner for the nut-lovers in your family. If you prefer, you can use small (3 inch) tart pans to make six individual servings. Note: You must not overcook the cream sauce or the tart will be too hard. If you want to make the tart even more decadent, use pecans instead of walnuts. Serves 4 to 6. 1/3 cup butter, at room temperature 1/4 cup sugar 1 egg yolk, at room temperature 1 cup flour Filling: 2 cups coarsely chopped walnuts 2/3 cup packed brown sugar 1/4 cup butter 1/4 cup corn syrup 2 tablespoons heavy cream Preheat oven to 375 degrees. Grease a 9-inch tart pan with removable bottom. Beat butter and sugar until light and fluffy. Add egg yolk; beat well. Gradually beat in flour just until blended; mixture will be crumbly. Press dough into bottom and up sides of pan. Bake 12 minutes. Toast walnuts and cool. Sprinkle over bottom of baked tart shell. In a heavy saucepan, combine brown sugar, butter, corn syrup, and cream. Bring to a boil over medium heat, stirring constantly. Boil for one minute only. Pour mixture over walnuts. Bake ten minutes, until bubbly. Cool thoroughly before slicing. CLASSIC SPOONBREAD Spoonbread is a classic Southern recipe that's exactly what its name suggests: bread you can eat with a spoon (or, more probably, a fork). It makes a nice change-of-pace side dish, in place of potatoes or rice, and is delicious with gravy. Serves 4 to 6. 1-1/2 cups boiling water 1 cup cornmeal 1 teaspoon salt 2 tablespoons butter 1 cup milk, at room temperature 2 eggs, lightly beaten, at room temperature 2 teaspoons baking powder Preheat oven to 375 degrees. Lightly grease a 1-1/2 quart baking dish. Pour water over cornmeal gradually, stirring until smooth. Add salt and butter, stirring until blended; cool 10 minutes. Gradually stir in milk and eggs. Add baking powder; stir until blended. Pour mixture into prepared pan. Bake 40 minutes, until lightly browned. DILLY CHEESE RING This recipe has several things going for it. First, it uses a shortcut: refrigerated biscuit dough. Second, the bundt pan makes a beautiful-looking bread. And third, the seasonings make ordinary biscuits taste delicious (and homemade!). 1/4 cup butter, melted 1/4 cup parmesan cheese 1 teaspoon dill weed 1/4 teaspoon garlic powder 2 10-ounce cans refrigerated biscuit dough Preheat oven to 350 degrees. In a small bowl, combine butter, cheese, dill weed, and garlic powder. Separate each can of biscuit dough into 10 biscuits. Cut each biscuit in half and place the pieces in the bottom of a bundt pan. Spoon half of cheese mixture over biscuit halves. Repeat with remaining biscuit halves and cheese mixture. Bake 20 to 30 minutes, until golden brown. Cool one minute, then remove from pan. FILLED CHOCOLATE DOME OK, this recipe looks like a lot of work, but it isn't that bad. Honest. And the results are downright spectacular, earning you many kudos from whatever family and friends get to enjoy the fruits of your labor. It's wise to prepare this dessert a day ahead--that way you won't be in a hurry, and the flavors will benefit from having some time to meld. Serves 6 to 10. 6 large eggs, separated 1 cup sugar 1/2 cup flour 1/2 cup cocoa 2 tablespoons rum Filling: 1 pint whipping cream 1/2 cup cocoa 1/2 to 3/4 cups sugar 2 to 3 tablespoons currant jelly Chocolate frosting of your choice Preheat oven to 350 degrees. Line the inside of a 9-inch colander with well-buttered foil. Beat egg whites until stiff; add 1/4 cup sugar, and beat for two minutes. Set aside in a cool place. Cream together egg yolks and remaining sugar; fold in flour and cocoa alternately with beaten egg whites. Pour mixture into lined colander and bake 15 minutes; reduce heat to 325 degrees and bake 30 to 35 minutes, until cake springs back when touched. Cool, leaving cake in colander. Cut off top of cake in the shape of a circle, about one-inch deep; set aside. Carefully scoop out insides of cake, leaving one-inch crust all around. Sprinkle scooped-out cake with rum. Filling: Whip cream until stiff; gently fold in cocoa and sugar to taste. Put 3/4 of filling into cake cavity, along with sliced insides of cake. Cover with cut-off top. Turn cake onto platter; carefully peel off foil. Spread outside with currant jelly. Pour chocolate frosting over top and cool in refrigerator. When frosting is hard, decorate cake with remaining filling, using a decorator bag. HERB BUBBLE RING You might not choose to use frozen dough for your everyday bread needs, but it can provide a helpful shortcut in making some delicious recipes. This one, for instance, adds a variety of herbs to the basic bread, yielding an elegant-looking and -tasting result that requires little effort on your part. Note that this bread is best served hot. 1 loaf frozen bread dough or 1 package frozen rolls 1/2 cup butter, melted 1/2 teaspoon garlic powder 1/2 teaspoon whole thyme 1/2 teaspoon caraway seed 1/2 teaspoon dill weed 1/2 teaspoon oregano Let frozen dough thaw until pliable. Preheat oven to 375 degrees. Lightly grease a ring mold or tube pan. Cut dough into 20 pieces. (If using rolls, cut each roll in half.) Mix melted butter and herbs. Dip bread pieces in butter mixture and arrange in prepared pan. Cover; let dough rise in a warm place until doubled. Bake 25 to 30 minutes, until brown. HOT FUDGE SUNDAE CAKE PUDDING Is it cake? Is it pudding? Does it really matter when it's this warm, chocolatey, and delicious? Cut it into squares while warm and invert each square onto a dessert dish. Top with a scoop of ice cream; then spoon the sauce remaining in the pan over top. Yum! Makes nine servings. 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup sugar 2-1/2 tablespoons cocoa 1/2 cup milk 2 tablespoons melted shortening 1 teaspoon vanilla 1 cup chopped pecans or walnuts (optional) 3/4 cup packed brown sugar 1/4 cup cocoa 1-3/4 cups hot water Preheat oven to 350 degrees. Lightly grease a 9-inch square baking pan. Combine first eight ingredients, stirring until blended. Stir in nuts. Spread mixture in prepared pan. Sprinkle mixture with brown sugar and 1/4 cup cocoa; pour water over (do not stir). Bake 40 to 45 minutes. LAZY DAISY CAKE This recipe is more than 50 years old. Presumably its name arises from the fact that it's an easy mix-and-bake cake, rather than the kind where you have to carefully fold in egg whites and tiptoe around the kitchen lest your creation collapse. In any case, it's just as tasty today as it was in the 1950s! 2 eggs, at room temperature 1 cup sugar 1 teaspoon vanilla 1 cup flour 1 teaspoon baking powder 1 tablespoon butter 1/2 cup hot milk Topping: 5 tablespoons brown sugar 3 tablespoons milk 3 tablespoons butter or margarine 1/2 cup chopped nuts 1 cup grated coconut Preheat oven to 350 degrees. Grease and flour a 7-inch by 11-inch baking pan, or line the bottom with parchment paper. Beat eggs with sugar until fluffy. Add vanilla. Sift together flour and baking powder; add to sugar mixture. Melt butter in hot milk and add to other ingredients. Bake 20 minutes. Bring topping ingredients to a boil in a saucepan. When cake is done baking, remove from oven and pour boiling mixture on top. Return cake to oven to brown. LEMON MERINGUE PIE Lemon meringue pie is, of course, a classic of family dinners and potlucks. Watch carefully when you're baking the meringue to be sure it doesn't get too brown. Note that the grated lemon peel is optional; some people prefer not to have little chewy bits of rind in their otherwise smooth lemon custard. 1/4 cup cornstarch 2 tablespoons flour 1-1/3 cups sugar 1/4 teaspoon salt 1-1/2 cups boiling water 3 egg yolks 3 tablespoons cold butter 1/2 to 3/4 teaspoon grated lemon rind (optional) 1/3 cup lemon juice one baked pie shell, cooled Meringue: 3 egg whites Dash salt 1/3 cup sugar 1 teaspoon sugar Preheat oven to 350 degrees. Blend cornstarch, flour, sugar, and salt in saucepan. Stir in boiling water. Place over direct heat; stir constantly until clear, about three minutes. In a small bowl, beat egg yolks; stir in one-third of sugar mixture. Add yolk mixture to saucepan; cook two minutes. Remove from heat. Gradually stir in butter, lemon rind, and lemon juice. Pour into pie shell. Meringue: Beat egg whites and salt until just stiff. Gradually add 1/3 cup sugar. Spread on top of pie; sprinkle one teaspoon sugar over top. Bake 12 to 15 minutes, until set and lightly browned. MEXICALI CORNBREAD STICKS This recipe makes a pleasing alternative to standard cornbread. It gains extra flavor and moisture from the corn soup (you can also use creamed corn), and the chilies and cheese give it a Southwestern flair. Makes two dozen. 2 cups cornmeal 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1 10-3/4 ounce can golden corn soup 1 cup buttermilk 2 large eggs 1/3 cup vegetable oil 1 tablespoon chopped green chilies 1-1/2 cups (6 ounces) shredded cheddar cheese Preheat oven to 350 degrees. Combine dry ingredients in a large bowl; make a well in the center. Combine remaining ingredients; add to dry mixture, stirring just until moistened. Heat cast-iron breadstick or corn stick pans in the oven five minutes or until hot. Remove pans from oven and coat with vegetable cooking spray. Spoon batter into hot pans. Bake 15 minutes or until browned. Remove from pans; cool on a wire rack. NEW YORK STYLE CHEESECAKE Here's the original kind of rich, creamy cheesecake, unadorned by fancy flavorings. Be sure to remove the cake from the oven as soon as the center is set (no jiggling). It's better to undercook it a little than to overcook. To help prevent the cake from cracking, cover it with plastic wrap while still warm. Serve with raspberry sauce or whipped cream. Serves 12 to 16. Crust: 1-1/2 cups flour 1/4 cup sugar 1/2 cup butter 1 egg yolk Filling: 2 pounds cream cheese, at room temperature 1-1/3 cups sugar 3 eggs, at room temperature 2 egg yolks, at room temperature 3 tablespoons flour 1 teaspoon lemon zest 1 teaspoon orange zest 1/3 cup whipping cream, at room temperature Preheat oven to 400 degrees. Grease a 9-inch springform pan. Combine crust ingredients in a food processor and blend until crumbly. Press mixture evenly over bottom and one inch up sides of pan. Bake ten minutes. Increase oven temperature to 425 degrees. Cream cheese with sugar until fluffy. Add eggs and yolks one at a time, mixing well and scraping the bowl after each addition. Add flour, zests, and cream; mix just until blended. Pour into baked crust; bake ten minutes. Lower oven temperature to 200 degrees. Bake one hour longer. Remove from oven and cool completely before refrigerating. POPPY SEED ROLL This traditional Hungarian recipe features a rich, glazed pastry. The sweet filling is stuffed full of ground poppy seeds--far more poppy seeds than are usually found in a single recipe--and accented with golden raisins and tart apple. The roll is lovely to look at and makes a marvelous dessert for special occasions (just be sure you're entertaining folks who enjoy the flavor of poppy seeds!). 1/2 cup butter 2-1/4 cups flour, sifted 1 egg, at room temperature Pinch salt 1/4 teaspoon sugar 1/4 to 1/2 cup sour cream, at room temperature Filling: 2 cups water 1 cup sugar 2 tablespoons yellow seedless raisins 3 cups ground poppy seeds 1 tart apple, grated 1/4 teaspoon powdered instant coffee 1 egg yolk Using a pastry blender, cut butter into 1-3/4 cups flour until you have dime-sized morsels. Make a well in the center; add egg, salt, and sugar; work dough until evenly distributed. Add as much sour cream as necessary to make dough stick together. Knead, sprinkling more flour on the board and dough as needed to prevent sticking, until smooth and firm. Form dough into a ball. Wrap in waxed paper; refrigerate one hour. Make filling while dough is resting. Filling: Heat water and sugar in a saucepan; add raisins to plump them; then bring syrup to a boil. Pour syrup and raisins over poppy seeds and mix thoroughly until all are moistened. Stir in grated apple. Set aside until ready to use. Preheat oven to 400 degrees. Roll out dough into a rectangle 1/4-inch thick; spread with filling. Start at long side to roll up, pinching the first turn together and ending with a roll about three inches wide. Mix instant coffee and egg yolk together; paint top of cake with glaze. Make several swirls in glaze with a table fork; puncture roll down the middle once every three inches. Turn in ends and place on a baking sheet. Put roll in oven and immediately reduce heat to 350 degrees. Bake 30 minutes or until dark golden brown on top. Cool thoroughly before serving.
ABSOLUTELY THE EASIEST ROLLS EVER
This recipe is like those in recent cookbooks that provide 500 ways to cook using only three or four ingredients. All the recipes seem incredible--how could they work? But they do. In this case, you get rolls with good flavor and texture, available in a snap without even requiring shaping. Note that if you don't have self-rising flour, you can use two cups all-purpose flour plus one teaspoon baking powder and one teaspoon salt. Makes 6 to 8. 2 cups self-rising flour 1-1/2 cups milk 6 tablespoons mayonnaise Preheat oven to 400 degrees. Grease muffin cups or line with papers. Mix all ingredients together. Pour into muffin cups (2/3 full). Bake 20 minutes.
APPLE CRISP
This is an old-fashioned dessert to enjoy on a comfortable, relaxed evening. Crunchy sweet topping marries perfectly with tart apples; just top with vanilla ice cream and all will be right with the world. Serves six. 4 cups peeled, sliced tart apples (such as Granny Smith) 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 cup water 3/4 cup flour 1 cup sugar 1/3 cup butter Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Place apples in pan; sprinkle with cinnamon, salt, and water. In a small bowl, sift together flour and sugar. Cut in butter with a pastry blender or two forks. Drop mixture over apples. Bake 40 minutes, until top is golden.
BEST BROWNIES
These brownies are for when you need a good, strong chocolate fix in a hurry. The brownies are very thick and moist--they're meant to seem as though maybe you didn't bake them quite long enough. Try one warm, and then good luck keeping yourself from eating the rest of the pan! 4 ounces unsweetened baking chocolate 3/4 cup butter 2 cups sugar 3 eggs, at room temperature 1 teaspoon vanilla 1 cup flour 1 cup chocolate chips Preheat oven to 350 degrees. Grease a 9-inch square baking pan, or line the bottom with parchment paper. Place chocolate and butter in a large microwave-safe bowl. Microwave on high two minutes, until butter is melted. Stir to melt chocolate completely. (You can also melt the butter and chocolate in the top of a double boiler over simmering water.) Stir in sugar. Add eggs and vanilla; mix well. Stir in flour and chocolate chips. Spread batter in prepared pan. Bake 35 to 40 minutes, until a tester inserted in the center comes out with moist crumbs. Cool in pan.
DANISH SUGAR COOKIES
Sour cream and nutmeg lend a different flavor note to this recipe than you expect in traditional sugar cookies. The cookies are delicious plain, sprinkled lightly with sugar before baking, or lightly glazed. Note that you can use a food processor to make this dough; transfer it to an electric mixer when it's time to add the flour. 4-1/2 cups flour 1-1/2 teaspoons baking soda 1 teaspoon salt 3/4 teaspoon nutmeg 1 cup shortening 2 cups sugar 2 egg yolks plus 1 whole egg, at room temperature 1 cup sour cream, at room temperature Sift flour with baking soda, salt, and nutmeg; set aside. In large mixing bowl at medium speed, beat shortening, sugar, and eggs until light and fluffy. At low speed, beat in sour cream until smooth. Gradually add flour mixture, beating until well combined. With rubber spatula, form dough into a ball. Wrap in waxed paper or foil and refrigerate several hours or overnight. Preheat oven to 350 degrees. Lightly grease cookie sheets, or line with parchment paper. Divide chilled dough into three parts. On well-floured surface, roll out dough 1/4-inch thick and cut. Bake about 10 minutes or until golden. Remove to wire rack and cool.
FAT-FREE WHOLE WHEAT BANANA BREAD
There are probably as many variations on banana bread as there are bakers who love to make it. This recipe uses whole-wheat flour and honey, making it more nutritious than most quick breads. It's a heavy, moist, nutty-flavored loaf. 3 ripe bananas, mashed 3/4 cup honey 1/4 cup unsweetened applesauce 1/2 teaspoon baking soda 1-1/2 cups whole wheat flour Preheat oven to 350 degrees. Coat a bread pan with non-stick spray or line the bottom with parchment paper. Mix all ingredients until well blended. Pour into pan and bake one hour, or until a tester inserted in the center comes out clean.
IRISH COFFEE CAKE
That's Irish-coffee cake, not Irish coffee-cake. In honor of St. Patrick's day, this recipe features a cake chock full of Irish whiskey. Needless to say, it's NOT for children. It's a simple cake--a single layer, drenched in whiskey syrup and made festive with tipsy whipped cream and chocolate shavings. Note that if you don't have self-rising flour, you can use one cup all-purpose flour plus 1/2 teaspoon baking powder and 1/2 teaspoon salt. Serves eight. Cake: 1/2 cup butter, at room temperature 1/2 cup plus 1 tablespoon sugar 2 eggs, at room temperature 1 cup self-rising flour, sifted 2 tablespoons instant coffee powder 2 tablespoons water Syrup: 2/3 cup strong black coffee (or 4 teaspoons instant coffee powder dissolved in 2/3 cup water) 1/2 cup plus 1 tablespoon sugar 4 tablespoons Irish whiskey Topping: 2/3 cup whipping cream Powdered sugar to taste 1 tablespoon Irish whiskey Grated chocolate Preheat oven to 350 degrees. Grease and flour an 8-inch springform pan, or line the bottom with parchment paper. Cream butter and sugar until light and fluffy. Beat in eggs; scrape bowl. Add flour; mix well. Dissolve coffee powder in water; stir into batter and mix thoroughly. Scrape batter into prepared pan. Bake 35 to 40 minutes, until a tester inserted in the center comes out clean. Remove cake from pan and cool on a wire rack. Wash and dry pan. Syrup: Place coffee and sugar in a small saucepan. Bring to a boil, stirring to dissolve sugar. Boil one minute. Remove from heat; stir in whiskey. Return cake to clean pan. Pour hot syrup over cake. Let cool for several hours to soak up syrup. Turn cake out onto a serving plate. Whip cream, sweetening just slightly with powdered sugar. Stir in whiskey. Spread cake with cream; chill. Just before serving, sprinkle top with grated chocolate.
LAZY WINTER COBBLER
Pining for fruit cobbler, when winter still has you in its grips? Then head for the freezer section at the grocery and bring home some frozen blackberries, peaches, or other fruit. Not only is that part easy, this recipe fairly demands that you do no work at all. Just sit back and savor the sweet flavor of summer! Note that the cobbler may boil over in the oven; place a cookie sheet under the baking pan to catch any drips. And, of course, you can use this cobbler recipe with fresh fruit in season, with even tastier results. 4 cups blackberries or other fruit (thawed, if bought frozen) 2 cups sugar 1/2 teaspoon cinnamon 1 teaspoon vanilla 1/2 cup butter 1 cup sifted flour 1 cup sugar 2 teaspoons baking powder Pinch salt 3/4 cup milk Preheat oven to 350 degrees. Add sugar, cinnamon, and vanilla to berries. Set aside. Melt butter in 9-inch by 13-inch pan. Mix remaining ingredients together well to form batter. Pour over melted butter; DO NOT stir. Place fruit mixture on top of batter; DO NOT stir. Bake 45 to 60 minutes. About 30 minutes before removing from oven, sprinkle top with sugar.
MONKEY BREAD
Here's that handy loaf of frozen bread dough again. This time it's the basis for bubbles of moist bread, coated with sweet sugar-cinnamon. Serve for breakfast or brunch--folks will be licking their fingers and asking for more. 1 loaf frozen bread dough (white or sweet), thawed 1/4 cup sugar 1/4 cup brown sugar 1 teaspoon cinnamon 1/2 cup coconut or chopped nuts (optional) 1/4 cup butter, melted Preheat oven to 350 degrees. Grease a 9- or 12-cup bundt pan (you can also use two loaf pans, or a tube pan with a solid bottom). Cut dough into 24 small pieces. Combine sugars, cinnamon, and coconut or nuts. Coat dough pieces with butter, then roll in sugar mixture. Place in prepared pan. Cover; let rise in warm place until doubled in size. Bake 35 to 40 minutes. Cool one or two minutes; loosen edges and carefully turn out onto serving plate.
OATMEAL-CORNFLAKE COOKIES
People will pick up this seemingly traditional oatmeal cookie, take a bite, and be surprised. "What" they will ask you, "is the secret ingredient?" It's cornflakes--the addition of the second cereal adds terrific new texture and flavor. Makes four dozen. 1-3/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup quick-cooking oats 1/2 cup crushed cornflakes 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar 1 egg, at room temperature 1/2 teaspoon vanilla 1/2 cup vegetable oil Preheat oven to 350 degrees. Sift together flour, baking soda, and salt; stir in oats and cornflakes. Set aside. Cream butter and sugars. Add egg and vanilla, then oil. Mix well. Add flour mixture; mix well. Drop by spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes.
PARFAIT TORTE
OK, you caught me--this dessert isn't actually baked. But you make it in a springform pan, and it's beautiful and elegant (but not too hard to make), so I slipped it in here. Try it at your next dinner gathering and enjoy the raves. Serves 8. 2 3-ounce packages ladyfinger cookies 1-1/2 cups milk, at room temperature 1/2 cup rum 2/3 cup sugar 4 egg yolks 2 tablespoons flour 1 teaspoon vanilla 1/2 cup butter, at room temperature 3-1/2 ounces ground almonds or walnuts 1 cup whipping cream, whipped Candied fruit Line a 9-inch springform pan with half of ladyfingers along sides and bottom. Mix 1/2 cup milk with 1/4 cup rum; sprinkle over ladyfingers. Combine remaining milk, 1/3 cup sugar, egg yolks, flour, and vanilla in the top of a double boiler over simmering water; cook and stir until thick. Cool. Cream together butter and 1/3 cup sugar. Add cooled flour mixture and ground nuts; beat until fluffy. Gradually add remaining rum. Carefully pour cream mixture over ladyfingers, so they remain well arranged. Cover with remaining ladyfingers. Refrigerate overnight. When ready to serve, turn onto serving plate and top with whipped cream and candied fruit.
PETITE CHEESECAKES
These tiny cheesecakes are elegant and delicious mouthfuls. They're very nice on a tea table, or as a light dessert. They also freeze well, so you can make a full batch and have them available as needed. Makes about six dozen. Cakes: 1 cup sugar 24 ounces cream cheese, at room temperature 5 eggs, at room temperature 1-1/2 teaspoons vanilla Topping: 1 cup sour cream, at room temperature 1/4 teaspoon vanilla 1/2 cup sugar 1 to 2 cups fruit jelly (any flavor) Preheat oven to 300 degrees. Line mini-muffin pans with miniature cupcake liners. Cream sugar and cream cheese. Add one egg at a time, stirring well after each addition and scraping the bowl. Stir in vanilla. Pour batter into pans, filling each cup 3/4 full. Bake 30 minutes; do not brown. Cool on wire racks. Topping: Combine sour cream, vanilla, and sugar in a small bowl. Spoon one teaspoonful of mixture onto each cake; spread to edge. Drop a bit of fruit jelly onto each cake. Return to 300-degree oven for five minutes to set topping.
SHORTBREAD BISCUITS
This simple recipe uses "biscuit" in the British sense, meaning "cookie" to Americans. These are nice with a sprinkling of powdered sugar at coffee time, or to accompany fruit desserts. 3/4 cup butter, at room temperature 1/2 cup powdered sugar 1-3/4 cups self-rising flour, sifted Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper. Cream butter and sugar until very soft and fluffy. Gradually add sifted flour and knead lightly. On a lightly floured surface, roll out to 1/8-inch to 1/4-inch thickness. Cut with a plain or fluted cutter. Place on baking sheets; bake 8 to 10 minutes until pale brown. Cool on a wire rack.
SOUR CREAM CHOCOLATE CHIP CAKE
My Wisconsin cousin Polly gave this recipe to me. It's a sure-fire winner for picnics, potlucks, and family get-togethers. Serves 16. We're starting a new feature today, at the request of many readers: nutritional information for each recipe. Per serving: 309 calories, 13.2 grams fat, 3.9 grams protein, 47 grams carbohydrates, 62 milligrams cholesterol, 247 milligrams sodium, 1.4 grams fiber. 2 cups flour 1-1/2 cups sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/3 cups sour cream, at room temperature 2/3 cup butter, at room temperature 1 teaspoon vanilla 3 eggs, at room temperature Topping 1/2 cup sugar 1 teaspoon cinnamon 1 cup chocolate chips Preheat oven to 350 degrees. Lightly grease a 13-inch by 9-inch pan. In a large bowl, blend all cake ingredients at low speed until moistened. Beat three minutes at medium speed. Pour half of batter (about 2-1/2 cups) into prepared pan. In a small bowl, combine 1/2 cup sugar and cinnamon. Sprinkle half of mixture and half of chocolate chips over batter. Pour remaining cake batter over; top with remaining cinnamon/sugar and chocolate chips. Bake 35 to 40 minutes, until a tester inserted in the center comes out clean.
CARAMEL FRENCH TOAST
The next time you have overnight company or want to treat your family on the weekend, make this rich breakfast recipe. It doesn't take long to make; it's beyond delicious; and it creates its own caramel syrup as it bakes. Serves eight. Per serving: 449 calories, 16.9 grams fat, 11.4 grams protein, 63.2 grams carbohydrates, 193 milligrams cholesterol, 546 milligrams sodium, 1.6 grams fiber. 1/2 cup butter 1 cup brown sugar 2 tablespoons light corn syrup 1 French bread loaf, cut in 1-inch pieces 6 eggs 1-1/2 cups milk 2 teaspoons vanilla cinnamon Preheat oven to 300 degrees. Combine butter, brown sugar, and corn syrup in saucepan; bring to a boil over medium heat. Pour into a 13-inch by 9-inch baking pan. Lay pieces of French bread in pan over sauce. In a medium bowl, stir together eggs, milk, and vanilla until well blended. Pour mixture over bread. Sprinkle top with cinnamon. Bake one hour. Serve hot.
CHOCOLATE POUND CAKE
This is a family recipe from my mother-in-law, Judy. It takes traditional rich, dense pound cake a step further by adding (yum!) chocolate. Serves 16. Per serving: 362 calories, 14.3 grams fat, 5.6 grams protein, 54.9 grams carbohydrates, 83 milligrams cholesterol, 133 milligrams sodium, 1.6 grams fiber. 1/2 cup butter, at room temperature 1/2 cup shortening 2 3/4 cups sugar 1 teaspoon vanilla 5 eggs, at room temperature 3 cups flour 1/2 cup cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 1-1/4 cups milk, at room temperature Preheat oven to 325 degrees. Grease and flour a Bundt pan. Sift together dry ingredients; set aside. In a large mixing bowl, cream butter, shortening, sugar, and vanilla. Beat in eggs one at a time on medium speed, scraping bowl with a spatula after each addition. Add dry ingredients and milk alternately while mixing on low speed, beginning and ending with dry ingredients. Mix just until completely blended. Mix a few more strokes with the spatula to be sure all dry ingredients are incorporated. Pour batter into prepared pan. Bake 1-1/2 hours, until a tester inserted in the center comes out clean.
GOLDEN CHEESIES
These savory cheese rolls make a delicious (and attractive) appetizer. Or, you can cut them in smaller pieces after they bake, and they're great snacks. Serves 16. Per serving: 262 calories, 18.9 grams fat, 7.7 grams protein, 15.8 grams carbohydrates, 54 milligrams cholesterol, 251 milligrams sodium, .6 gram fiber. 2 1/2 cups flour 1 cup butter, at room temperature 1 cup sour cream, at room temperature seasoned salt pepper 3 cups shredded cheddar cheese paprika Combine flour, butter, and sour cream in a medium bowl. Mix well. Divide into four portions. Wrap in waxed paper or plastic wrap; chill until firm. Preheat oven to 350 degrees. Roll out dough a quarter at a time on a well-floured surface into a 12-inch by 6-inch rectangle. Sprinkle rectangle with seasoned salt and pepper, then with 3/4 cup cheese. Starting with 12-inch side, roll up like a jelly roll. Press together edges and seams to seal. Place seam side down on ungreased cookie sheet. Cut rolls halfway through at 1-inch intervals. Sprinkle with paprika. Bake 30 to 35 minutes, until golden brown.
TASTE-LIKE-COUNTRY BISCUITS
These biscuits are one of my secrets. People think I make my flaky, buttery biscuits from scratch, but I usually don't. I've made plenty of scratch biscuits, but compared to this shortcut version, there just isn't enough flavor or texture difference to make the extra work worth it. These are quick and reliable, and people you serve them to will eat every last one. If you want to, you can brush the tops of the biscuits with melted butter when you take them out of the oven. Heck, why not sprinkle them with garlic powder or a little Italian seasoning while you're at it? Makes eight. Per biscuit: 224 calories, 12.6 grams fat, 3.3 grams protein, 24.8 grams carbohydrates, 21 milligrams cholesterol, 525 milligrams sodium, 1 gram fiber. 1/3 cup cold butter, cut in pieces 2 1/2 cups Bisquick or other baking mix 2/3 cup milk Preheat oven to 450 degrees. Using a pastry blender or two forks, cut butter into baking mix until mixture resembles coarse meal. Add milk; stir just until milk is absorbed. Turn dough onto a floured board; roll to coat with flour. Knead dough five times. Pat to 1/2-inch thickness. Cut with floured 3-inch cutter. Bake on ungreased cookie sheet nine minutes or until golden brown.
TESSA'S APPLE TORTE
A woman I once worked with brought this often-requested dessert to the office on special occasions. It can soon be your most-asked-for specialty, too. Layers of buttery crust, sweet cream cheese, and crunchy apples combine in a most pleasing way. Serves 12. Per serving: 277 calories, 16.4 grams fat, 3.8 grams protein, 30 grams carbohydrates, 59 milligrams cholesterol, 139 milligrams sodium, 1.2 grams fiber. Crust 1/2 cup butter, at room temperature 1/3 cup sugar 1 teaspoon vanilla 1 cup flour Filling 8 ounces cream cheese, at room temperature 1/4 cup sugar 1 egg, at room temperature 1/2 teaspoon vanilla Topping 1/3 cup sugar 1/2 teaspoon cinnamon 4 cups peeled, thin apple slices 1/4 cup sliced almonds Preheat oven to 450 degrees. Crust: Cream butter, sugar, and vanilla; blend in flour. Spread mixture over bottom and 1-1/2 inches up sides of a 9-inch springform pan. Filling: Cream cheese and sugar; blend in egg and vanilla. Spread mixture evenly over crust. Topping: Combine sugar and cinnamon; toss apples in mixture. Spread over cheese layer. Sprinkle almonds on top. Bake 10 minutes. Reduce oven temperature to 400 degrees; bake 25 minutes longer. Loosen from pan rim and cool before removing from pan.
APPLE CINNAMON ENGLISH MUFFINS
English muffins are one of those baked goods you can make yourself--but so many other people make them so well, why not save time, buy them at the store, and instead concentrate on topping them with something delightful? In this case, each muffin is decked out with tender apple slices and a touch of brown sugar. Serves four. Per serving: 189 calories, 6.3 grams fat, 2.3 grams protein, 31.8 grams carbohydrates, 15 milligrams cholesterol, 195 milligrams sodium, .9 gram fiber. 2 English muffins, split in half 1 large apple, peeled, cored, and sliced 2 tablespoons melted butter 1/4 cup brown sugar cinnamon Preheat oven to 425 degrees. Place muffins on a cookie sheet, split side up. On each muffin, arrange 1/4 of the apple slices. Brush with butter; sprinkle with one tablespoon brown sugar. Sprinkle with cinnamon. Bake 15 minutes, until apples are tender.
BLUEBERRY BREAD
Capture the taste of summer by pulling out a bag of frozen blueberries and whipping together this quick bread. Besides, it has so much more than just blueberries; pineapple, nuts, coconut, plus a hint of lemon combine to give the bread outstanding texture and flavor punch. Serves 12. Per serving: 244 calories, 13.2 grams fat, 5.5 grams protein, 27.5 grams carbohydrates, 36 milligrams cholesterol, 142 milligrams sodium, 1.5 grams fiber. 1-1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup shortening 2/3 cup sugar 2 eggs 1/4 cup milk, at room temperature 3/4 teaspoon lemon juice 1/2 cup canned pineapple, drained 1 cup chopped walnuts 1/4 cup flaked coconut 1 cup blueberries (fresh or frozen) Preheat oven to 350 degrees. Grease and flour a 9-inch loaf pan or line with parchment paper. Sift together dry ingredients; set aside. Cream shortening, sugar, and eggs; add to dry ingredients. Combine milk, lemon juice, and pineapple; add to flour mixture. Mix just until all ingredients are moistened. Fold in coconut and berries. Scoop into pan; bake 40 to 45 minutes, until a tester inserted in the center comes out clean. Remove from pan and cool on rack.
COCONUT-TOPPED OATMEAL CAKE
This cake is unusual both in flavor and texture, thanks to the oats and the caramel-coconut topping. It's my understanding that the cake has won prizes, so it should win you compliments. Serves 16. Per serving: 296 calories, 11.6 grams fat, 4 grams protein, 45.6 grams carbohydrates, 45 milligrams cholesterol, 233 milligrams sodium, 1.6 grams fiber. 1-1/2 cups boiling water 1 cup quick-cooking oats 1/4 cup butter, at room temperature 1 cup brown sugar 1 cup sugar 2 eggs 1 teaspoon vanilla 1-1/3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon Topping 1/3 cup melted butter 1/2 cup brown sugar 1/4 cup milk, skim, at room temperature 1/2 teaspoon vanilla 1 cup coconut 1/2 cup chopped walnuts Preheat oven to 350 degrees. Grease a 13-inch by 9-inch pan. Pour water over oats; let stand 20 minutes. Sift together dry ingredients in a small bowl. Cream butter and sugars; stir in oats. Add eggs and vanilla; mix well. Stir in dry ingredients. Scoop into pan; bake 30 minutes, until a test inserted in the center comes out clean. Topping: Combine ingredients; spread evenly over cake. Put cake under oven broiler until topping browns (watch carefully!).
GINGERSNAPS
Here's a good recipe for an old favorite, the crispy, spicy gingersnap. (They're much better than the dried-out store version!) If you prefer, you can roll the dough into 1/2-inch balls and make twice as many little cookies. As written, makes about four dozen. Per cookie: 83 calories, 3.6 grams fat, .7 gram protein, 12.3 grams carbohydrates, 5 milligrams cholesterol, 2 milligrams sodium, .2 gram fiber. 3/4 cup shortening 1 cup sugar 1 egg, at room temperature 1/4 cup molasses 2 cups flour 1-1/2 teaspoons ground cloves 1 teaspoon cinnamon 1 teaspoon ginger 1/2 cup sugar Preheat oven to 350 degrees. Sift together dry ingredients; set aside. Cream shortening; add sugar gradually and cream thoroughly. Add egg and molasses; beat until smooth. Add dry ingredients; stir until thoroughly mixed. Roll dough into one-inch balls; roll balls in sugar. Bake on ungreased cookie sheets 16 minutes.
PEANUT BUTTER BROWNIES
Your family (or anyone with a sweet tooth) will gobble up these brownies. A sweet peanut butter layer on the bottom, chocolate on top--what's not to love? They also make a nice "different" addition to the church or school bake sale table. Makes 12. Per brownie: 349 calories, 19.9 grams fat, 7.8 grams protein, 38.8 grams carbohydrates, 74 milligrams cholesterol, 196 milligrams sodium, 2 grams fiber. 1 cup creamy peanut butter 1-3/4 cups sugar 3 eggs, at room temperature 1/2 cup butter, at room temperature 1 teaspoon vanilla 1/4 cup cocoa 1/2 cup flour Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a medium bowl, blend peanut butter, 3/4 cup sugar, and 1 egg. Press mixture into bottom of pan. In a mixing bowl, beat butter, 1 cup sugar, 2 eggs, and vanilla until fluffy. Add cocoa and flour; mix on medium speed until smooth. Spread over peanut butter layer. Bake 35 to 40 minutes, until a tester inserted in the center comes out with a moist crumb.
PEANUT BUTTER CHEESECAKE
I have a friend who's a real peanut butter fanatic. You probably know someone like her--or maybe you're a peanut butter addict yourself, dreaming of creamy peanut butter fudge and chewy peanut butter cookies. Here's a new addition to the peanut butter repertoire, sure to delight your friend (or you): rich, creamy cheesecake filled with the incredible taste of peanut butter. Go ahead--it's worth it. Serves 16. Per serving: 405 calories, 20.2 grams fat, 4.7 grams protein, 53 grams carbohydrates, 72 milligrams cholesterol, 322 milligrams sodium, 2 grams fiber. Crust 1 cup chocolate wafer cookie crumbs 2-1/2 ounces dry-roasted unsalted peanuts, chopped fine 1/4 cup unsalted butter, melted 2 tablespoons brown sugar 1/8 teaspoon salt Filling 24 ounces cream cheese, at room temperature 1-1/2 cups brown sugar, firmly packed 1/2 cup creamy peanut butter 1 teaspoon vanilla 4 eggs, at room temperature Topping 1 cup sour cream 2 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees. Butter a 9-inch springform pan. Mix crust ingredients in a small bowl until well combined. Press mixture evenly onto bottom and 1/2 inch up sides of pan. Bake until crust is set, about eight minutes. Cool in pan on rack. Reduce oven temperature to 325 degrees. Beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla and mix just until blended. Add eggs one at a time, beating just until blended after each addition. Scrape sides of bowl with a spatula; then mix at medium speed until smooth. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack 10 minutes. Topping: Blend sour cream, sugar and vanilla extract in a small bowl. Spoon evenly over cake. Return to oven and bake five minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. Release pan sides. Let stand 20 minutes at room temperature before serving.
POPPY SEED CAKE
In this unusual recipe, the poppy seeds are softened some by a long soaking in yogurt. The flavor of the seeds and the tang of the yogurt, blended with a bit of cinnamon, is unexpected and delicious. The cake is very nice for tea or brunch, as well as dessert. Garnish it with a dusting of powdered sugar. Serves 16. Per serving: 305 calories, 14.6 grams fat, 4.8 grams protein, 39.7 grams carbohydrates, 86 milligrams cholesterol, 331 milligrams sodium, 1.5 grams fiber. 1/3 cup poppy seeds 1 cup plain yogurt 1 cup butter, at room temperature 1-1/2 cups sugar 4 eggs, at room temperature 1 teaspoon vanilla 2 1/2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup sugar 1 teaspoon cinnamon Stir poppy seeds into yogurt in a small bowl. Cover and refrigerate 8 to 10 hours. Preheat oven to 350 degrees. Grease a Bundt pan. Cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir vanilla into yogurt mixture. Sift together dry ingredients. Add dry ingredients to creamed mixture alternately with yogurt mixture, beginning and ending with dry ingredients and mixing well after each addition. Pour half of batter into pan. Stir together 1/3 cup sugar and cinnamon. Sprinkle mixture over batter in pan. cover with remaining batter. Bake one hour. Cool in pan.
PUMPKIN CAKE
This is another old family recipe and a real favorite with us all. The cake is just spicy enough, with the savory flavor of pumpkin. It's wonderful with cream cheese frosting. Note that if you prefer, you can bake the cake in two 9-inch cake pans instead of an oblong; if you do, you'll need to reduce the baking time to about 35 minutes. Serves 12. Per serving: 405 calories, 20.2 grams fat, 4.7 grams protein, 53 grams carbohydrates, 72 milligrams cholesterol, 322 milligrams sodium, 2 grams fiber. 4 eggs, at room temperature 2 cups sugar 1 cup vegetable oil 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 2 cups pumpkin puree (canned is fine) Preheat oven to 350 degrees. Grease and flour a 13-inch by 9-inch pan. Sift together dry ingredients; set aside. In a large mixing bowl, beat eggs with sugar until thick and lemon-colored. Add oil; beat well. Add dry ingredients on low speed; mix just until blended. Add pumpkin; mix on low speed until thoroughly blended. Pour batter into prepared pan. Bake 55 minutes, until a tester inserted in the center comes out clean.
PUMPKIN ZALETI
These chewy cookies are very flavorful (and provide plenty of Vitamin A). They're a great change of pace from the standard chocolate chip. Makes three dozen. Per cookie: 113 calories, 4.6 grams fat, 1.6 grams protein, 16.8 grams carbohydrates, 19 milligrams cholesterol, 25 milligrams sodium, 1 gram fiber. 1-1/2 cups flour 1-1/2 cups cornmeal 1/2 cup sugar 2 teaspoons baking powder dash salt 1/2 cup unsalted butter, at room temperature 1/4 cup melted shortening 2 eggs, at room temperature 2 tablespoons lemon zest (or 1/4 teaspoon lemon oil) 1 cup pumpkin puree 1 cup raisins 1/2 cup powdered sugar Preheat oven to 300 degrees. Grease cookie sheets or line with parchment paper. In a large bowl, sift together dry ingredients. In a mixing bowl, beat together butter, shortening, eggs, and zest. Stir in pumpkin puree. Stir moist ingredients into dry ingredients with a wooden spoon to form a dense mixture. Drop by spoonfuls onto cookie sheets. Bake 15 to 20 minutes, until golden. Remove from pan, cool on a rack, and dust with powdered sugar.
SHOO-FLY PIE
No wonder bakers of the past had to shoo flies away as this pie cooled in the window--it's more than a little sweet. But it's also delicious, quick, and easy to make, and a real trip back through time. If you wish, you can serve pieces of the pie topped with whipped cream. Serves eight. Per serving: 389 calories, 17.7 grams fat, 3.9 grams protein, 54.6 grams carbohydrates, 31 milligrams cholesterol, 349 milligrams sodium, 1.2 grams fiber. 1 unbaked 9-inch pie crust 1/2 cup molasses 1/2 cup boiling water 1/2 teaspoon baking soda 1-1/2 cups flour 1/2 cup sugar 1/2 cup butter Preheat oven to 400 degrees. Mix molasses, water, and baking soda. Pour into pie shell. Cut together flour, sugar, and butter with a pastry blender or two forks, until mixture resembles crumbs. Sprinkle over molasses mixture. Bake 25 minutes, until crust is browned.
SOUTHERN SPOON ROLLS
Everyone loves the flavor of yeast rolls, but no one wants to wait for the dough to rise, take time to form the rolls into intricate shapes, and wait for them to rise again. Here's the answer: yeast dough that rises in the refrigerator and that you spoon into muffin cups when you're ready to bake. The dough will keep two or three days in the refrigerator, so you can bake a few rolls as you need them for several meals. Makes about 18. Per roll: 193 calories, 8.1 grams fat, 3.4 grams protein, 26.5 grams carbohydrates, 32 milligrams cholesterol, 435 milligrams sodium, 1.1 grams fiber. 1 package yeast 2 cups warm water 3/4 cup melted butter 1/2 cup sugar 1 egg, beaten 4 cups self-rising flour Dissolve yeast in water in a small bowl. In a large bowl, cream melted butter with sugar; add egg and yeast mixture. Stir in flour a little at a time until well mixed. Place dough in an airtight container, filling container no more than 2/3 full to allow for rising. Refrigerate dough one to two hours before baking. Preheat oven to 350 degrees. Grease muffin tins. To bake, drop dough by spoonfuls into tins, filling them 2/3 full. Bake 20 minutes, until browned.
STRAWBERRY-WALNUT BREAD
This recipe yields two big loaves of incredibly moist, fruity bread. You can serve one for breakfast and snacks and freeze the other for another time, or give it to a friend who will thank you for weeks. Each loaf serves 12. Per serving: 258 calories, 13.1 grams fat, 4.1 grams protein, 32.3 grams carbohydrates, 36 milligrams cholesterol, 108 milligrams sodium, 1.2 grams fiber. 1 cup finely chopped walnuts 3 cups flour 1 teaspoon baking soda 1-1/2 teaspoons cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg 4 eggs, beaten 2 cups sugar 1-1/2 cups mashed strawberries 1 cup mashed bananas 1 cup vegetable oil Preheat oven to 350 degrees. Grease and flour two 9-inch loaf pans or line with parchment paper. Sprinkle half of walnuts into each pan. Sift together dry ingredients in a large bowl. In another bowl, mix together eggs, sugar, strawberries, bananas, and oil. Add to dry ingredients; stir just until moistened. Pour into prepared pans. Bake one hour, until a tester inserted in the center comes out clean. Cool in pans 10 minutes; remove to a rack to cool.
TEA-TIME SCONES
Inviting friends over for proper British tea? Then here's the proper British scone: short, lightly sweet, and studded with currants. Serve with soft butter, fruit preserves, and hot tea. Makes 16. Per scone: 162 calories, 7.2 grams fat, 2.7 grams protein, 22 grams carbohydrates, 27 milligrams cholesterol, 156 milligrams sodium, .8 gram fiber. 2 cups flour 1/2 cup sugar 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup shortening 1/2 cup currants 2 eggs, lightly beaten 1/4 cup milk, skim Preheat oven to 400 degrees. Grease a baking sheet, or line with parchment paper. Sift together dry ingredients in a large bowl. Cut in shortening with a pastry blender or two forks until mixture resembles crumbs. Add remaining ingredients; mix with a fork. Working quickly, knead dough very lightly on a floured surface. Divide dough into two parts. Flatten each half into a circle 1/2-inch or more thick. Cut into pie-shaped wedges. Bake 15 minutes, until lightly browned.
CARROT MUFFINS
You say you love carrot cake? Then try these muffins, which have much of the same flavor and texture as the full-sized version. You can also prepare this recipe as a bread by baking the batter in a loaf pan for 55 to 60 minutes. Makes 24 muffins. Per muffin: 162 calories, 7 grams fat, 2.9 grams protein, 22.7 grams carbohydrates, 36 milligrams cholesterol, 299 milligrams sodium, 1 gram fiber. 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1-1/2 cups sugar 2 teaspoons salt 16 ounces pureed carrots (you can use baby food carrots) 1/2 cup vegetable oil 4 eggs, beaten 1/2 cup chopped walnuts (optional) Preheat oven to 375 degrees. Grease muffin tins or line with papers. Sift together dry ingredients in a large bowl. In a medium bowl, beat together carrots, oil, and eggs. Add to dry ingredients, stirring just until moistened. Fold in nuts. Pour into prepared pan. Bake 18 to 20 minutes, until a tester comes out clean.
SPANOKOPITA
This savory Greek spinach puff will get your next party off and running. It's easy to make, thanks to packaged phyllo dough (look for it in your store's freezer section). Serves 12. Per serving: 200 calories, 11.1 grams fat, 10.8 grams protein, 15.9 grams carbohydrates, 102 milligrams cholesterol, 532 milligrams sodium, 3.4 grams fiber. 12 sheets phyllo dough 2 tablespoons melted butter 3 pounds frozen spinach, thawed and drained 4 eggs, at room temperature 12 ounces feta cheese, crumbled Preheat oven to 375 degrees. Grease a 13-inch by 9-inch baking pan. Spread six sheets of dough with butter. Arrange in prepared pan. Combine spinach, eggs, and cheese in a bowl; mix well. Spread over dough. Top with remaining sheets of dough, buttering each sheet. Seal edges. Bake 45 to 60 minutes until puffed and browned.
TOFFEE CAKE
Yes, "toffee" (as in Heath bars), not "coffee." Heath bars and similar candies combine chocolate with rich, buttery toffee. This cake uses dark brown sugar for added caramel flavor, then layers crunchy toffee bits throughout. Serves 12. Per serving: 422 calories, 21.4 grams fat, 4.4 grams protein, 55.7 grams carbohydrates, 49 milligrams cholesterol, 381 milligrams sodium, .6 gram fiber. 12 1.4-ounce Heath bars or similar chocolate-coated toffee candy bars 1/2 cup butter, at room temperature 1/2 cup sugar 1 cup dark brown sugar 2 cups flour 1 egg 1 teaspoon baking soda 1 teaspoon vanilla 1 cup buttermilk, at room temperature 1/8 teaspoon salt Preheat oven to 350 degrees. Lightly grease a 13-inch by 9-inch pan. Grind candy bars in food processor to preferred texture. Combine butter, sugar, brown sugar, and flour in food processor. Process until mixed. Combine 1/2 cup of this mixture with candy in a bowl; mix well. Add egg, baking soda, vanilla, buttermilk, and salt to remaining flour mixture. Process until mixed. Pour into prepared pan. Spread with half of candy mixture. Bake 20 minutes. Spread with remaining candy mixture. Bake 10 to 20 minutes longer, until a tester inserted near the center comes out clean.
BAKED APPLE PANCAKE
That's right, this recipe makes a pancake--one large, puffed, baked pancake, as opposed to many small, thin, fried pancakes. After baking, you fill the pancake with spicy-sweet cooked apples; what better way to start the day? Serves six. Per serving: 325 calories, 18.9 grams fat, 118 milligrams cholesterol, 36 grams carbohydrates, 1.7 grams fiber, 4.3 grams protein, 296 milligrams sodium. 3 baking apples (Granny Smith or other) 1/4 cup plus 5 tablespoons butter 1/3 cup plus 4 tablespoons sugar Pinch nutmeg 1/2 teaspoon cinnamon 2 eggs 1/2 cup milk 1/2 cup flour 1/4 teaspoon salt Preheat oven to 450 degrees. Peel and core apples; slice thin. Saute in 1/4 cup butter 5 minutes. Combine 1/3 cup sugar and spices; add to apples. Cover; cook 10 minutes over low heat. Cool. Mix eggs, milk, flour, and salt. Beat with rotary beater (or mixer on low speed) 2 minutes. Heat 1 tablespoon butter in 10-inch ovenproof skillet (such as cast iron). Pour batter into pan; bake 15 minutes. Each time batter puffs up in the middle, puncture with a fork; you may have to do this several times. Lower oven temperature to 350 degrees; bake 10 minutes longer. Meanwhile, melt 4 tablespoons butter. Remove pan from oven. Spoon 2 tablespoons melted butter over surface; sprinkle with 2 tablespoons sugar. Spread cooled apple mixture over half of pancake; fold pancake over. Spoon remaining melted butter over and sprinkle with 2 tablespoons sugar.
INCREDIBLY EASY PECAN PIE
Rich, homemade pecan pie is always a hit. This recipe will let you whip out a scrumptious pie in no time--all you have to do is drop the ingredients in your food processor or blender. Around my house this recipe would serve one, but in other places, it will probably serve 8 to 12. Per serving: 239 calories, 12.9 grams fat, 41 milligrams cholesterol, 30.1 grams carbohydrates, 1 gram fiber, 2.7 grams protein, 225 milligrams sodium. 9-inch unbaked pie shell 2 eggs, at room temperaturev 2/3 cup sugar 1/2 teaspoon salt 1/2 cup dark corn syrup 2 tablespoons melted butter 1 teaspoon vanilla 1 cup pecans Preheat oven to 425 degrees. In a food processor or blender, combine eggs, sugar, salt, corn syrup, butter, and vanilla. Blend thoroughly. Add pecans; pulse several times, just enough to chop the nuts to desired coarseness. Pour into pie shell. Bake 15 minutes; reduce heat to 350 degrees and bake 30 more minutes.
OATMEAL SHORTBREAD
Here's a variation on our previous shortbread recipe. This version adds plenty of oats, which make the shortbread much heartier (though somewhat apt to crumble). It's a great recipe for letting the kids help, because you can let them mix the dough with their hands and then press it into the pan. Serves nine. Per serving: 330 calories, 17.2 grams fat, 41 milligrams cholesterol, 39.8 grams carbohydrates, 3.4 grams fiber, 5.6 grams protein, 280 milligrams sodium. 3-1/2 cups oats (regular or quick-cooking; not instant) 1/4 cup flour 1/2 teaspoon salt 2/3 cup brown sugar 3/4 cup butter, at room temperature 1 teaspoon vanilla Preheat oven to 350 degrees. Grease and flour an 8-inch square pan, or line with parchment paper. In a large bowl, combine all ingredients. Mix well, using your hands--the dough is too stiff to use a mixer. Press into pan. Bake 30 minutes; slice while still warm.
SCOTCH SHORTBREAD
Shortbread is hard to describe. A few simple ingredients join to make a rich treat that's just a little sweet; it's perfect with a hot cup of coffee or a glass of milk. Some folks make shortbread with powdered sugar, which yields delicate sweetness, whereas others prefer to use brown sugar, which lends a caramel flavor. Whichever you choose, you can't go wrong. Serves nine. Per serving: 305 calories, 20.5 grams fat, 54 milligrams cholesterol, 27.9 grams carbohydrates, .8 gram fiber, 3.1 grams protein, 266 milligrams sodium. 1 cup butter, at room temperature 1/2 cup powdered sugar or brown sugar 2 cups flour 1/4 teaspoon salt Preheat oven to 300 degrees. Grease a 9-inch square pan or line with parchment paper. Cream butter and sugar. Add flour and salt; mix well. Dough will be stiff. Pat dough into pan; prick top all over with a fork. Bake 25 to 30 minutes, until pale golden. Slice while still warm.
BROWN SUGAR PIE
I know it's hard to imagine making a pie that requires an entire pound of brown sugar. But the incredible, caramelly results, served warm with a dollop of slightly sweet whipped cream, are truly marvelous. Serves 8 to 12. Per serving: 357 calories, 18.4 grams fat, 90 milligrams cholesterol, 46.3 grams carbohydrates, .4 gram fiber, 3.3 grams protein, 250 milligrams sodium. 9-inch unbaked pie shell 1 pound light brown sugar 4 tablespoons flour 3 eggs, at room temperature 3/4 cup melted butter 3/4 cup Half and Half Preheat oven to 350 degrees. In a mixing bowl, combine sugar and flour. Beat in eggs one at a time, scraping the bowl after each addition. Gradually add butter and Half and Half; mix until well combined. Pour into pie shell; bake 40 to 50 minutes, until set.
CRANBERRY NUT BREAD
I've personally witnessed people at a bake-sale table trying to talk each other out of the last loaf of this bread. The tart berries, the crunchy nuts, the hint of orange, combine in an irresistible way. Serves 12. Per serving: 233 calories, 7.9 grams fat, 18 milligrams cholesterol, 37.4 grams carbohydrates, 1.7 grams fiber, 4.1 grams protein, 282 milligrams sodium. This recipe uses orange rind, so this is a good place to put in a good word for citrus oils. If you don't like the time, expense, and scraped knuckles involved in removing the zest (outer rind) from lemons and oranges, I suggest you buy bottles of orange and lemon oil. This strongly flavored oil is contained in the outer peel of fruit, and it's what you're really after when you add the outer rind to a recipe. An eighth of a teaspoon of lemon oil or a quarter teaspoon of orange oil equals an entire fruit's worth of zest, so a little bottle lasts a long time. You can find the oil in the King Arthur Flour catalog or Web site located at http://www.kingarthurflour.com It's also available at gourmet food stores. 2 cups flour 1 cup sugar 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup orange juice, at room temperature 1 tablespoon grated orange rind (or 1/4 teaspoon orange oil) 1 egg, well beaten, at room temperature 1/4 cup vegetable shortening, melted 2 cups cranberries, coarsely chopped 1/2 cup chopped walnuts Preheat oven to 350 degrees. Grease one 9-inch or two 8-inch loaf pans. Sift together flour, sugar, baking powder, baking soda, and salt. Combine orange juice, rind, egg, and shortening. Add orange juice mixture to flour mixture; stir just until all dry ingredients are moistened. Gently fold in cranberries and nuts. Spoon into prepared pans; bake 50 to 60 minutes, until a tester inserted in the center comes out clean.
MISSISSIPPI MUD CAKE
Many different desserts go by the name Mississippi Mud Cake or Mississippi Mud Pie; many involve ice cream, some incorporate marshmallow, all include chocolate. This version comes from the marshmallow camp. It's exceedingly rich and is bound to be a favorite with everyone you serve it to. Be sure you let the cake cool before cutting, or it will be too gooey to manage. Serves 12 to 16. Per serving: 534 calories, 25.9 grams fat, 101 milligrams cholesterol, 75.5 grams carbohydrates, 2 grams fiber, 4.9 grams protein, 199 milligrams sodium. 4 eggs, beaten, at room temperature 2 cups sugar 1 teaspoon vanilla 1-1/2 cups flour 1 cup butter 1/3 cup unsweetened cocoa 1-1/2 cups chopped pecans 6-1/2 ounces mini-marshmallows Frosting: 1/2 cup melted butter 1/3 cup milk 3 tablespoons unsweetened cocoa 1 pound powdered sugar (4 cups) 1 teaspoon vanilla Preheat oven to 350 degrees. Grease, or line with parchment paper, a 9-inch by 13-inch pan. In a mixing bowl, beat eggs, sugar, and vanilla. Stir in flour. In a large saucepan, melt butter; stir in cocoa. Add to egg mixture; beat well. Pour batter into prepared pan; bake 25 to 30 minutes. Frosting: Combine butter, milk, and cocoa. Beat in powdered sugar and vanilla; mix until well combined. When you remove the cake from the oven, scatter marshmallows all over it. Return cake to oven briefly to melt marshmallows. Remove cake from oven and pour frosting over.
ORANGE BRAN MUFFINS
Starting the batter for these muffins the night before gives them an extra tang--and gives you a few extra minutes in the morning. The muffins also freeze well, so you can make extra for another day. Makes 18. Per muffin: 197 calories, 7 grams fat, 25 milligrams cholesterol, 30.5 grams carbohydrates, .9 gram fiber, 3.7 grams protein, 342 milligrams sodium. 2 eggs, beaten, at room temperature 1-1/2 cups buttermilk, at room temperature 1/2 cup vegetable oil 1/2 cup frozen orange juice concentrate, thawed 1 cup sugar 2-1/2 cups flour 1 cup raisin-bran cereal 2-1/2 teaspoons baking soda 1 teaspoon salt Combine eggs, buttermilk, oil, juice concentrate, and sugar; mix well. Stir in remaining ingredients; mix until all dry ingredients are moistened. Cover and refrigerate overnight. Preheat oven to 375 degrees. Grease muffin cups, or line with papers. Remove batter from refrigerator; let stand 20 minutes at room temperature. Fill cups 2/3 full with batter. Bake 12 to 14 minutes, until browned.
PUMPKIN NUT CHIP LOAF
This dense, moist cake is chock full of good ingredients: pumpkin, nuts, chocolate chips, and plenty of spices. You bake it in a loaf shape and add a spicy glaze, making the cake useful for tea, breakfast, or dessert. Serves 12. Per serving: 368 calories, 18.3 grams fat, 59 milligrams cholesterol, 49 grams carbohydrates, 3 grams fiber, 6.2 grams protein, 287 milligrams sodium. 1/2 cup butter, at room temperature 1 cup sugar 2 eggs, at room temperature 1-3/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon ground cloves 16 ounces canned pumpkin puree (not pie filling) 3/4 cup plus 1 tablespoon chopped walnuts 3/4 cup chocolate chips Glaze: 1/2 cup powdered sugar 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon About 2 tablespoons milk or cream Preheat oven to 350 degrees. Grease a 9-inch loaf pan. Cream butter and sugar until fluffy; add eggs one at a time, scraping bowl between additions. Sift together dry ingredients; add to butter mixture alternately with pumpkin. Stir in 3/4 cup nuts and chocolate chips. Pour into prepared pan; bake 70 to 75 minutes. To prepare glaze, combine sugar, nutmeg, and cinnamon. Add milk or cream, stirring, to desired consistency. Drizzle over hot cake; sprinkle with 1 tablespoon of nuts.
QUICK CORNMEAL MUFFINS
These quick, delicious muffins make a great accompaniment to almost any meal. They freeze well, so you can make a batch or two and thaw them as you need them. Makes 12. Per muffin: 129 calories, 3.5 grams fat, 20 milligrams cholesterol, 20.9 grams carbohydrates, 1.2 grams fiber, 3.2 grams protein, 267 milligrams sodium. 1 cup self-rising flour 1 cup yellow cornmeal 1/2 teaspoon salt 1 teaspoon baking powder 3 tablespoons sugar 2 tablespoons shortening 1 egg, beaten, at room temperature 1 cup milk, at room temperature Preheat oven to 375 degrees. Grease 12 muffin cups, or line with papers. Sift together dry ingredients in a mixing bowl. Cut in shortening with a pastry blender or two forks. Add egg and milk; mix just until all dry ingredients are moistened. Pour into muffin cups; bake 15 to 20 minutes.
QUICK-AND-EASY CARAMEL ROLLS
Here's the recipe to pull out when your kids storm the house with their friends and demand a snack. Even better, let them help--the recipe is easy, thanks to refrigerated biscuit dough, and the rolls are very high on the Yummy scale. If you want to, you can halve the recipe or freeze some of the rolls. Makes 26. Per roll: 338 calories, 16.7 grams fat, 14 milligrams cholesterol, 43.3 grams carbohydrates, .2 gram fiber, 5.3 grams protein, 830 milligrams sodium. 4 10-count cans refrigerated biscuits 3/4 cup butter 1-1/2 cups brown sugar 3 tablespoons water 3/4 cup finely chopped walnuts or pecans Preheat oven to 350 degrees. Generously grease 26 muffin cups. Cut biscuits in half; roll each half into a ball. Place three balls in each muffin cup. In a saucepan, melt butter. Add brown sugar; stir until dissolved. Add water and nuts. Cook over medium heat until foamy, stirring constantly. Pour a tablespoon of sauce over the dough in each muffin cup. Bake 15 minutes; cool 2 minutes. Remove rolls from pan and place on waxed paper. Spoon remaining sauce over rolls (heat sauce briefly if necessary).
SCHAUM TORTE
Schaum tortes are like individual sugar meringues, piled high and filled with ice cream or fruit. There are various ways to shape them--many people simply form big circles of meringue on a cookie sheet. This recipe contains the tortes within muffin tins, making them easier to deal with. After cooling, you can cut each one open and fill it with ice cream, raspberries, strawberries, or whatever you like. Serves eight. Per serving: 107 calories, 0 grams fat, 0 milligrams cholesterol, 25.5 grams carbohydrates, 0 grams fiber, 1.8 grams protein, 28 milligrams sodium. 4 egg whites 1/2 teaspoon cream of tartar 1 cup sugar 1 teaspoon vanilla Grease eight muffin cups. Beat egg whites, cream of tartar, and sugar on high speed 10 minutes. Stir in vanilla; beat on high speed 15 more minutes. Pile meringue in muffin cups. Place in cold oven; turn temperature to 225 degrees. Bake 45 minutes.
SWEDISH SPRITZ
These buttery Swedish cookies with a hint of almond are traditionally put through a cookie press to make various shapes. If you don't have a cookie press, you can make small mounds or form shapes with moist fingers. Makes two to three dozen. Per cookie: 99 calories, 5.3 grams fat, 20 milligrams cholesterol, 12.2 grams carbohydrates, .3 gram fiber, 1.1 grams protein, 64 milligrams sodium. 2-1/2 cups flour 1 teaspoon baking powder 1 cup butter, at room temperature 1 cup sugar 1 egg, at room temperature 1/2 teaspoon almond extract 1/4 teaspoon vanilla Preheat oven to 400 degrees. Use nonstick cookie sheets, grease lightly, or line with parchment paper. Sift together flour and baking powder; set aside. Cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Stir in flour gradually, mixing to form a smooth dough. Put dough through a cookie press with a star-shaped tip, forming "S" shapes, or form shapes of your own. Bake 8 to 10 minutes, until lightly browned.
ZUCCHINI BREAD
This summer, when zucchini begins to overrun your garden (or when your neighbor leaves a bag of it on your doorstep and then runs before you can stop him), make the best of lots of a good thing. Prepare a lot of this bread, in full-size or mini loaves, and freeze it. Then, all year you can enjoy the taste of summer, and you'll have bake-sale and gift items close at hand. Serves 12. Per serving: 306 calories, 17.6 grams fat, 36 milligrams cholesterol, 34.3 grams carbohydrates, 1.1 grams fiber, 4.2 grams protein, 312 milligrams sodium. 2 cups shredded zucchini 2 eggs, at room temperature 1-1/4 cups sugar 3/4 cup vegetable oil 1-1/2 cups flour 1-1/2 teaspoons cinnamon 3/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup chopped walnuts or pecans Preheat oven to 350 degrees. Grease a 9-inch loaf pan or line bottom with parchment paper. Sift together dry ingredients; set aside. Beat eggs on low speed. Add sugar and oil; mix well. Stir in dry ingredients, mixing until just moistened. Stir in nuts and zucchini; mix until well blended. Pour into pan. Bake 55 to 60 minutes, until a tester inserted in the center comes out clean and dry. Remove from pan and cool on a rack.
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