Mini Blond Christmas Cakes Recipe - Prep Time: 20 minutes Cooking Time: 1 hour Serving Size: Serves 8
Ingredients:
• 200g dried apricots, chopped
• 150g dried apples, chopped
• 100g dried pears, chopped
• 50g sultanas
• 1/4 cup chopped glacé ginger
• 440g can crushed pineapple, undrained
• 3/4 cup sugar
• 125g Western Star Salt Reduced Butter
• 1 teaspoon mixed spice
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• 2/3 cup roughly chopped macadamia nuts
• 1 teaspoon bicarbonate of soda
• 2 eggs, lightly beaten
• 1 cup self raising flour
• 1 cup plain flour
• 2/3 cup macadamia nut halves, extra
• 2 tablespoons honey
• 20g Western Star Salt Reduced Butter, extra, melted
Method:
1. Combine dried fruits, ginger, pineapple, sugar, butter and spices in a saucepan and bring to the boil stirring occasionally. Simmer for 5 minutes. Remove from heat and stir in macadamia nuts and bicarbonate of soda. Allow to cool.
2. Line the sides and base of 8 x 1 cup capacity dariole moulds with baking paper. Stir eggs and flours into fruit mixture and spoon into the moulds. Bake at 160°C for 45-50 minutes or until golden and cooked when tested with a skewer.
3. Combine remaining macadamia nuts, honey and butter and spoon over each cake. Return to the oven and bake for a further 8-10 minutes or until nuts are golden. Cool in moulds before turning out carefully.
Ingredients:
• 200g dried apricots, chopped
• 150g dried apples, chopped
• 100g dried pears, chopped
• 50g sultanas
• 1/4 cup chopped glacé ginger
• 440g can crushed pineapple, undrained
• 3/4 cup sugar
• 125g Western Star Salt Reduced Butter
• 1 teaspoon mixed spice
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• 2/3 cup roughly chopped macadamia nuts
• 1 teaspoon bicarbonate of soda
• 2 eggs, lightly beaten
• 1 cup self raising flour
• 1 cup plain flour
• 2/3 cup macadamia nut halves, extra
• 2 tablespoons honey
• 20g Western Star Salt Reduced Butter, extra, melted
Method:
1. Combine dried fruits, ginger, pineapple, sugar, butter and spices in a saucepan and bring to the boil stirring occasionally. Simmer for 5 minutes. Remove from heat and stir in macadamia nuts and bicarbonate of soda. Allow to cool.
2. Line the sides and base of 8 x 1 cup capacity dariole moulds with baking paper. Stir eggs and flours into fruit mixture and spoon into the moulds. Bake at 160°C for 45-50 minutes or until golden and cooked when tested with a skewer.
3. Combine remaining macadamia nuts, honey and butter and spoon over each cake. Return to the oven and bake for a further 8-10 minutes or until nuts are golden. Cool in moulds before turning out carefully.
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| Mini Blond Christmas Cakes Recipe |
Cookies & Cream Slice Recipe - To melt chocolate break into pieces. Place in a heat–proof bowl over a saucepan of simmering water. Stir using a metal spoon.
Prep Time: 20 minutes Cooking Time: 25 minutes Serving Size: Serves 12
Ingredients:
• 350g Classic OREO Cookies
• 80g butter, melted
• 375g PHILADELPHIA Block Cream Cheese, softened
• 1/2 cup caster sugar
• 1 teaspoon vanilla
• 1 cup cream
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 200g white baking chocolate, melted, cooled slightly
• Strawberries, for decoration
• Extra Classic OREO Cookies, broken for decoration, if desired
Method:
1. Place 350g of the OREO cookies in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a greased and lined 18cm × 8cm slice pan and chill.
2. Beat the PHILADELPHIA, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine and white chocolate.
3. Roughly chop the remaining cookies and stir through the filling, then pour over the OREO cookie base. Refrigerate 3 hours or until set. Cut into triangles and decorate with strawberries and extra OREO cookies. Serve immediately.
Prep Time: 20 minutes Cooking Time: 25 minutes Serving Size: Serves 12
Ingredients:
• 350g Classic OREO Cookies
• 80g butter, melted
• 375g PHILADELPHIA Block Cream Cheese, softened
• 1/2 cup caster sugar
• 1 teaspoon vanilla
• 1 cup cream
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 200g white baking chocolate, melted, cooled slightly
• Strawberries, for decoration
• Extra Classic OREO Cookies, broken for decoration, if desired
Method:
1. Place 350g of the OREO cookies in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a greased and lined 18cm × 8cm slice pan and chill.
2. Beat the PHILADELPHIA, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine and white chocolate.
3. Roughly chop the remaining cookies and stir through the filling, then pour over the OREO cookie base. Refrigerate 3 hours or until set. Cut into triangles and decorate with strawberries and extra OREO cookies. Serve immediately.
 |
| Cookies & Cream Slice Recipe |
Mixed Berry Tiramisu Recipe - Serving Size: Serves 8-10
Ingredients:
• 2 eggs, separated
• 1/3 cup caster sugar
• 1 tsp. vanilla extract
• 500g mascarpone
• 2 1/2 cups strong espresso coffee, cooled
• 125mL Tia Maria or Kahlua liqueur
• 500g thick sponge finger (Savoiardi) biscuits
• 2 x 300g boxes Creative Gourmet frozen Mixed Berries
• Cocoa powder, to serve (optional)
Method:
1. Using electric hand beaters, beat egg yolks, sugar and vanilla in a large bowl until pale and creamy. Beat in mascarpone. In another bowl, beat egg whites until firm peaks form. Using a large metal spoon, gently fold egg whites through mascarpone. Set aside.
2. Combine coffee and liqueur in a 4-cup shallow dish. Dip half the biscuits into the coffee mixture for about 2-3 seconds on each side and line the base of the dish.
3. Top with half the mascarpone mixture. Sprinkle with half the frozen berries. Repeat the layering using the remaining biscuits, coffee and mascarpone mixture. Gently smooth the top.
4. Cover with plastic wrap and refrigerate for 4 hours or overnight. About 1 hour before serving sprinkle with the remaining frozen berries. Dust lightly with cocoa just before serving if liked.
Ingredients:
• 2 eggs, separated
• 1/3 cup caster sugar
• 1 tsp. vanilla extract
• 500g mascarpone
• 2 1/2 cups strong espresso coffee, cooled
• 125mL Tia Maria or Kahlua liqueur
• 500g thick sponge finger (Savoiardi) biscuits
• 2 x 300g boxes Creative Gourmet frozen Mixed Berries
• Cocoa powder, to serve (optional)
Method:
1. Using electric hand beaters, beat egg yolks, sugar and vanilla in a large bowl until pale and creamy. Beat in mascarpone. In another bowl, beat egg whites until firm peaks form. Using a large metal spoon, gently fold egg whites through mascarpone. Set aside.
2. Combine coffee and liqueur in a 4-cup shallow dish. Dip half the biscuits into the coffee mixture for about 2-3 seconds on each side and line the base of the dish.
3. Top with half the mascarpone mixture. Sprinkle with half the frozen berries. Repeat the layering using the remaining biscuits, coffee and mascarpone mixture. Gently smooth the top.
4. Cover with plastic wrap and refrigerate for 4 hours or overnight. About 1 hour before serving sprinkle with the remaining frozen berries. Dust lightly with cocoa just before serving if liked.
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| Mixed Berry Tiramisu Recipe |
Gingerbread People Recipe - Prep Time: 15 minutes Cooking Time: 30 minutes + cooling time, Serving Size: Serves party (20 or more)
Ingredients:
• 125g Western Star Original Butter, chopped
• 1/3 cup brown sugar
• 1/3 cup golden syrup
• 1 egg
• 2 1/2 cups plain flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon bicarbonate of soda
• 1 egg white
• 2 cups (approx.) pure icing sugar, sifted
Method:
1. Melt butter, sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly.
2. Whisk egg and butter mixture in a large bowl. Sift flour, spices and soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30-40 minutes or until just firm.
3. Roll out dough on a floured surface to 1/2 cm thickness. Cut into shapes using 10-12cm gingerbread people cutters and use a lifter to transfer onto lightly buttered baking trays. Bake at 180°C for 8-10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.
4. Beat egg white until foamy then gradually beat in icing sugar until piping consistency. Spoon into a piping bag and use to decorate cooled gingerbread.
Ingredients:
• 125g Western Star Original Butter, chopped
• 1/3 cup brown sugar
• 1/3 cup golden syrup
• 1 egg
• 2 1/2 cups plain flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon bicarbonate of soda
• 1 egg white
• 2 cups (approx.) pure icing sugar, sifted
Method:
1. Melt butter, sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly.
2. Whisk egg and butter mixture in a large bowl. Sift flour, spices and soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30-40 minutes or until just firm.
3. Roll out dough on a floured surface to 1/2 cm thickness. Cut into shapes using 10-12cm gingerbread people cutters and use a lifter to transfer onto lightly buttered baking trays. Bake at 180°C for 8-10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.
4. Beat egg white until foamy then gradually beat in icing sugar until piping consistency. Spoon into a piping bag and use to decorate cooled gingerbread.
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| Gingerbread People Recipe |
Spicy Tomato Jelly Recipe - Prep Time: 10 minutes (excluding refrigeration time), Cooking Time: Approx 15 minutes (refrigerate for 6 hrs or overnight) Serving Size: Serves 6
Ingredients:
• 4 leaves gelatin
• 700mL unsweetened tomato juice
• 150mL vodka
• Juice 1 lemon
• 1 tablespoon (20mL) Kikkoman Naturally Brewed Soy Sauce
• 1 tablespoon (20mL) Worcestershire Sauce
• Tobasco sauce, to taste
Method:
1. Place gelatin leaves in a bowl of cold water for 5 minutes to soften. Meanwhile, place tomato juice in a saucepan on low, and heat gently, taking care not to boil.
2. Squeeze gelatin dry and add to tomato juice, stirring to dissolve.
3. Remove from heat and add remaining ingredients. Set aside to cool slightly, and then divide evenly between the glasses.
4. Refrigerate for at least 6 hours, or overnight until firm.
Ingredients:
• 4 leaves gelatin
• 700mL unsweetened tomato juice
• 150mL vodka
• Juice 1 lemon
• 1 tablespoon (20mL) Kikkoman Naturally Brewed Soy Sauce
• 1 tablespoon (20mL) Worcestershire Sauce
• Tobasco sauce, to taste
Method:
1. Place gelatin leaves in a bowl of cold water for 5 minutes to soften. Meanwhile, place tomato juice in a saucepan on low, and heat gently, taking care not to boil.
2. Squeeze gelatin dry and add to tomato juice, stirring to dissolve.
3. Remove from heat and add remaining ingredients. Set aside to cool slightly, and then divide evenly between the glasses.
4. Refrigerate for at least 6 hours, or overnight until firm.
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| Spicy Tomato Jelly Recipe |
Chicken Liver Pate with Green Peppercorns Recipe - Pate can be kept for 5 days in the refrigerator and is best enjoyed with mini toasts or crackers. Pate Makes a delicious hostess gift.
Prep Time: 20 minutes Cooking Time: 15 minutes Serving Size: Makes 4 cups
Ingredients:
• 1 kg chicken livers, rinsed in cold water and drained
• 40g butter
• 2 shallots, finely chopped
• 1/4 teaspoon nutmeg
• 1/3 cup brandy
• 2 tablespoons green peppercorns, finely chopped
• 250g PHILADELPHIA Spreadable Cream Cheese
• Salt, to taste
• Whole green peppercorns, for garnish
• Melted ghee, for garnish
Method:
1. Remove and discard any sinew from the livers and pat dry with paper towel. Melt half the butter in a frypan and sauté half the livers until browned and slightly pink in the centre. Remove from the frypan and repeat with remaining butter and livers.
2. Add the shallots and nutmeg to the frypan and sauté until softened. Return the livers and any juices to the frypan. Add the brandy and carefully tilt the frypan to ignite the brandy. Cook for 1 minute, stirring occasionally. Cool for 5 minutes.
3. Transfer the cooked livers and shallots to a food processor and process until smooth. Add peppercorns and PHILADELPHIA and continue processing until pate is smooth.
Season to taste.
4. Spoon pate into serving dishes and smooth the surface with the back of a spoon. Cover pate with peppercorns and pour a layer of ghee over the surface to just cover the peppercorns. Refrigerate until required.
Prep Time: 20 minutes Cooking Time: 15 minutes Serving Size: Makes 4 cups
Ingredients:
• 1 kg chicken livers, rinsed in cold water and drained
• 40g butter
• 2 shallots, finely chopped
• 1/4 teaspoon nutmeg
• 1/3 cup brandy
• 2 tablespoons green peppercorns, finely chopped
• 250g PHILADELPHIA Spreadable Cream Cheese
• Salt, to taste
• Whole green peppercorns, for garnish
• Melted ghee, for garnish
Method:
1. Remove and discard any sinew from the livers and pat dry with paper towel. Melt half the butter in a frypan and sauté half the livers until browned and slightly pink in the centre. Remove from the frypan and repeat with remaining butter and livers.
2. Add the shallots and nutmeg to the frypan and sauté until softened. Return the livers and any juices to the frypan. Add the brandy and carefully tilt the frypan to ignite the brandy. Cook for 1 minute, stirring occasionally. Cool for 5 minutes.
3. Transfer the cooked livers and shallots to a food processor and process until smooth. Add peppercorns and PHILADELPHIA and continue processing until pate is smooth.
Season to taste.
4. Spoon pate into serving dishes and smooth the surface with the back of a spoon. Cover pate with peppercorns and pour a layer of ghee over the surface to just cover the peppercorns. Refrigerate until required.
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| Chicken Liver Pate with Green Peppercorns Recipe |
The Creamy Caramel Pecan Rolls Recipe
Ingredients:
1 1/4 cups powdered sugar
1/3 cup whipping cream
1 cup coarseLy chopped pecans
1/2 cup packed brown sugar
1 tabLespoon ground cinnamon
2 16-ounce loaves frozen sweet rolL or white bread dough, thawed
3 tabLespoons butter, melted
3/4 cup light or dark raisins (optional)
Method:
1. Generously grease two 9x1 1/1-irich round baking pans. Line bottoms with a circLe of parchment paper or nonstick foil; set pans aside. For topping, in a smaLL bowL, stir together powdered sugar and whipping cream. Divide the mixture evenly between prepared baking pans, spreading gently. SprinkLe pecans evenly over sugar mixture.
2. In another small bowl, stir together brown sugar and cinnamon; set aside. On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle. Brush with melted butter; sprinkle with brown sugar mixture. If desired, sprinkle with raisins.
3. RolL up each rectangle starting from a long side; seal seams. Slice each roll into 12 pieces; place, cut sides down, on topping in pans.
4. Cover; let rise in a warm place until nearly double in size (about 60 minutes). Break any surface bubbles with a greased toothpick. Bake in a preheated 375°F oven for 20 to 25 minutes or until roLLs sound holLow when gentLy tapped (if necessary, cover roLls with foil the last 10 minutes of baking to prevent overbrowning). CooL in pans on a wire rack for 5 minutes. Loosen edges and carefuLly invert rolls onto a serving platter. Spoon on any nut mixture remaining in pan. Serve warm.
Makes 24 rolls.
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| Creamy Caramel Pecan Rolls Recipe |
The Cinnamon Twists Recipe Have fun with this recipe the dough can be tied into knots and twisted in a pretzel shape as well.
Ingredients:
3 1/2 to 4 cups aLl-purpose flour
1 package active dry yeast
3/4 cup miLk
1/2 cup granulated sugar
1/3 cup butter
3/4 teaspoon saLt
2 eggs
1/4 cup butter
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups powdered sugar
1/4 teaspoon vaniLla
1/8 teaspoon ground cinnamon
Milk
Method:
1. In a Large bowl, stir together 1/2 cups of the flour and the yeast; set aside. In a small saucepan, heat and stir 3/4 cup milk, granulated sugar, 1/3 cup butter, and salt until mixture is warm (120°F to 130°F) and butter almost meLts. Add to flour mixture aLong with eggs. Beat with an electric mixer on Low to medium speed for
30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. PLace in a lightly greased bowl, turning once to grease surface; cover. Let rise in a warm place untiL doubLe in size (about 2 hours).
3. Punch dough down. Turn out onto a Lightly floured surface; cover and Let rest 10 minutes. Line two large baking sheets with parchment paper or nonstick foiL; set aside. RoLL dough into a 20x16-inch rectangLe.
4. In a small saucepan, melt 1/4 cup butter over low heat. Add brown sugar and 1 teaspoon cinnamon; mix well. Cool sLightly and spread mixture evenly over dough. Cut dough crosswise into twenty 1-inch strips. FoLd each strip in half, end to end, and twist several Arrange twists 2 inches apart on prepared baking sheets. Cover and Let rise in a warm place until nearly doubLe in size (45 to 60 minutes).
5. Bake in a preheated 375° F oven for 12 to 15 minutes or until goLden brown. CooL sLightLy on a wire rack.
6. In a small bowl, combine powdered sugar, vanilla, 1/8 teaspoon cinnamon and enough miLk (2 to 3 tabLespoons) to make of drizzling consistency. Whisk until smooth and drizzle over roLls when warm. Makes 20 roLLs.
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| Cinnamon Twists Recipe |
The Dark and Dangerous Cinnamon Buns Recipe our friends at the King Arthur Flour Co. were kind enough to let us pass on this wholesome whole wheat recipe to you.
Ingredients:
1 3/4 to 2 1/4 cups aLl-purpose fLour
1 package active dry yeast
3/4 cup water
1/3 cup honey
1/4 cup orange juice
1/4 cup butter
11/2 teaspoons salt
1 egg
1 1/2 cups whole wheat fLour
1/2 cup reguLar rolLed oats
1/2 cup dried potato flakes
1/4 cup nonfat dry milk powder
1 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons butter, softened
cup chopped pecans (optionaL)
Powdered Sugar Frosting
Method:
1. In a Large bowl, combine 1 1/2 cups of the fLour and the yeast; set aside. In a smaLL saucepan, heat and stir water, honey, orange juice, 1/4 cup butter, and salt untiL mixture is warm (120°F to 130°F) and butter almost melts. Add to flour mixture along with egg. Beat with an electric mixer on Low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden
spoon, stir in whoLe wheat flour, rolled oats, potato flakes, and dry milk powder. Stir in as much of the remaining all-purpose flour as you can with the spoon.
2. Turn dough out onto floured surface. Knead in enough remaining aD-purpose flour to make a moderateLy soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in LightLy greased bowl, turning once to grease surface; cover. Let rise in a warm place until nearly double in size (11/2 hours).
3. Punch dough down. Turn out onto a LightLy floured surface; cover and let rest 10 minutes. Meanwhile, lightly grease a 9x9x2-inch or a 13x9x2-inch baking pan; set aside.
4. For filling, stir together brown sugar and cinnamon in a small bowl.
5. Roll dough into a 16x12-inch rectangLe. Spread the softened butter over dough; sprinkLe fiLling evenLy over the dough. If desired, sprinkle with pecans. RoLl up rectangLe, starting from a [ong side. Pinch dough with moistened fingers to seal seam. Slice roll into 16 equal pieces. Arrange, cut sides down, in prepared pan (dough sLices wiLl fit snugly together in 9-inch pan). Cover and let rise in a warm place until nearly double in size (about 45 minutes).
6. Bake in a preheated 350°F oven for about 35 minutes for 9-inch pan or 30 to 35 minutes for 13x9-inch pan or until Lightl.y browned. Remove from oven. CooL in pan on a wire rack for 5 minutes; remove from pan. Spread with Powdered Sugar Frosting. Serve warm. Makes 16 buns.
Powdered Sugar Frosting:
In a medium bowl, combine 2 cups powdered sugar, 2 tablespoons melted butter, 1 tabLespoon milk, and 2 teaspoons vanilla. Beat with an electric mixer on medium speed until combined. Beat in an additional 1 tabLespoon miLk to make of spreading consistency. Makes about 1 cup.
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| Dark and Dangerous Cinnamon Buns Recipe |
The Peanut Butter Cinnamon Rolls Recipe
Ingredients:
2 cups whole wheat flour
2/3 cup nonfat dry milk powder
2 tablespoons sugar
2 packages active dry yeast
2 teaspoons salt
2 1/4 cups hot water (120°F to 130°F)
1 cup peanut butter
3 1/2 to 4 cups bread flour
1/2 cup sugar
2 teaspons ground cinnamon Peanut Butter Frosting
Method:
1. In a Large bowl, combine whoLe wheat flour, dry miLk powder, 2 tabLespoons sugar, yeast, and salt. Add the hot water and 1/2 cup of the peanut butter. Beat with an eLectric mixer on low speed for 30 seconds, scraping side of bowl constantLy. Add 1 cup of the bread flour. Beat on Low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining bread flour as you can.
2. Turn dough out onto a tightly floured surface. Knead in enough of the remaining bread flour to make a moderately soft dough that is smooth and eLastic (3 to 5 minutes totaL). Shape dough into a ball. Place dough in a Lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (about 30 minutes).
3. Punch dough down. Turn out onto a Lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Meanwhile, tightly grease two 9x9x2-inch square baking pans; set aside.
4. For fiLLing, combine 1/2 cup sugar and cinnamon in a smaLl bowl.
5. RolL each dough half into a 14x6-inch rectangle. Spread each rectangle with 1/4 cup of the remaining peanut butter to within 1/2 inch of the edges. Sprinkte each with sugar-cinnamon mixture. Roll. up each rectangle starting from a Long side; seal seams. SLice each roll into nine pieces. Arrange, cut sides down, in prepared pans. Cover and let rise in a warm place untiL nearly double in size (about 30 minutes).
6. Bake in a preheated 375°F oven for 20 to 25 minutes or until browned. Remove from oven. Coot for 1 minute. CarefuLLy invert roLLs onto a wire rack. Cool slightly. Invert again onto a serving platter. Spread with Peanut Butter Frosting. Makes 18 roLls.
Peanut Butter Frosting:
In a medium bowl, combine4 cups powdered sugar and 1/4 cup peanut butter. Stir in enough milk (6 to 7 tabLespoons) to make of spreading consistency.
 |
| Peanut Butter Cinnamon Rolls Recipe |
The Orange Honey Sweet Rolls Recipe
Ingredients:
2 packages active dry yeast
1 1/4 cups warm water (110° F to 115°F)
1/2 cup nonfat dry milk powder
1/3 cup butter, softened
1/3 cup honey
2 eggs, tightly beaten
2 tabLespoons toasted wheat germ
1 teaspoon saLt
3 cups white whole wheat flour or alt-purpose flour
2 to 21/4 cups bread flour
1 cup golden raisins
1/4 cup butter, softened
1/4 cup honey
2 teaspoons finely shredded orange peeL
Orange Icing
Method:
1. In a large bowl, dissolve the yeast in the warm water; let stand for 5 minutes. Add dry milk powder, 1/3 cup butter, 1/3 cup honey, eggs, wheat germ, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Add 2 cups of the white whole wheat flour. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining white whole wheat flour and as much of the bread flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately soft dough that is smooth and elastic (about 6 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside.
4. For filLing, cover raisins with cold water in a small bowl; let stand for 5 minutes. Drain welL. In a medium bowL, whisk together 1/4 cup butter, 1/4 cup honey, and orange peel until creamy and welL combined.
5. RoLL dough into an 18x15-inch rectangle. Spread the butter- honey mixture to within 1/2 inch of the edges. SprinkLe with raisins. Roll up rectangle, starting from a long side; seal seam. SLice roll into 15 pieces. Arrange, cut sides down, in prepared pan. Cover and [et rise in a warm place until nearly double in size (about
30 minutes).
6. Bake in a preheated 350°F oven for about 25 minutes or until Lightly browned. Remove from oven. Cool for 1 minute. Carefully invert rolls onto a wire rack. Cool sLightLy. Invert again onto a serving platter. Drizzle with Orange Icing. Makes 15 rolls.
Orange Icing:
In a smaLL bowL, combine 1 cup powdered sugar and 1 teaspoon finely shredded orange peel. Stir in enough orange juice (1 to 2 tablespoons) to make of drizzling consistency.
 |
| Orange Honey Sweet Rolls Recipe |
The Spectacular Cinnamon Alond Ring is tied with a festive ribbon, this wreath makes a gorgeous gift from the kitchen. Make one for family and another for friends.
Ingredients:
5 1/2 to 6 cups alL-purpose flour
2 packages active dry yeast
1 cup milk
1/2 cup water
1/2 cup butter, cut up
3 tabLespoons sugar
1 teaspoon salt
2 eggs, tightly beaten
2 teaspoons finely shredded lemon peel
2 teaspoons finely shredded orange peel
2 cups sLiced almonds
6 tablespoons butter, softened
2/3 cup sugar
1 tablespoon ground cinnamon Powdered Sugar Icing
Method:
1. In a Large bowL, combine 2 cups of the flour and the yeast. In a medium saucepan, heat and stir milk, water, 1/2 cup butter, 3 tablespoons sugar, and saLt untiL mixture is warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture along with the eggs, Lemon peel, and orange peeL. Beat with an electric mixer on [ow to medium speed for 30 seconds, scraping side of bowl. constantLy. Beat on high speed for 3 minutes. Using a spoon, stir in 1 cup of the sLiced almonds and as much of the remaining flour as you can.
2. Turn dough out onto a Lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes totaL). Shape dough into a baLL. PLace dough in a lightLy greased bowL, turning once to grease surface of the dough. Cover; let rise in a warm place until nearLy doubLe in size (about 1 hour).
3. Punch dough down. Turn out onto a LightLy floured surface. Cover; Let rest for 10 minutes. Meanwhile, lightly grease a 10-inch fluted tube pan; set aside.
4. For filling, combine the 6 tabLespoons softened butter, 2/3 cup sugar, and cinnamon in a small bowl.
5. Roll dough into a 20x12-inch rectangle. Spread filling evenly over dough to within /z inch of edges. RoLl up rectangle, starting from a long side; seal seam. Carefully pLace dough, seam side down, in prepared pan, bringing ends together to form ring. Cover and let rise in a warm pLace until nearLy doubLe in size (about
45 minutes).
6. Bake in a preheated 350°F oven for 50 to 55 minutes or until golden, covering with foil the Last 15 minutes of baking to prevent overbrowning. Carefully invert tube pan onto a wire rack. Remove bread from pan and cooL thoroughLy. Drizzle with Powdered Sugar Icing and, if desired, sprinkle with remaining almonds. Makes
16 servings.
Powdered Sugar Icing:
In a small bowl, combine 1 cup powdered sugar and 1/4 teaspoon vaniLLa. Stir in enough milk (1 to 2 tablespoons) to make of drizzling consistency.
Make Ahead Tip:
Mix and knead dough as above. Shape dough into a bait. Place in a lightly greased bowL; turn once. Cover and chill dough in the refrigerator for up to 24 hours. Remove from refrigerator and let stand, covered, at room temperature for 15 minutes. Punch dough down. Continue as directed in Step 3.
 |
| Spectacular Cinnamon Alond Ring Recipe |
The Blueberry Peach Custard Kuchen frozen fruit works much better than fresh f ruit for this ¡ kuchen, which makes it an easy-to-accomplish winter treat.
Ingredients:
2 1/4 cups alt-purpose fLour
1 package active dry yeast
1/2 cup milk
1/2 cup sugar
1/4 cup butter
1/2 teaspoon saLt
2 eggs
1 cup sliced and peeLed fresh peaches or frozen unsweetened peach slices, thawed
1 cup fresh blueberries or frozen blueberries, thawed
1 egg, tightly beaten
2 tablespoons sugar
1/2 teaspoon vaniLLa
1/8 teaspoon ground nutmeg
1/8 teaspoon saLt
1/2 cup haLf-and-half or Light cream
Method:
1. Grease a 9-inch pie pLate; set aside. In a large bowl, combine 1 cup of the flour and the yeast; set aside.
2. In a smalL saucepan, heat and stir milk, 1/2 cup sugar, butter, and 1/2 teaspoon salt just until mixture is warm (120°F to 130°F) and butter almost melts. Add milk mixture and 2 eggs to flour mixture. Beat with an electric mixer on Low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 2 minutes or until smooth. Beat in as much of the remaining flour as you can with the mixer. Stir in any remaining flour to make a stiff batter.
3. Spread batter into prepared pie plate. Top with peach slices and blueberries. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
4. In a medium bowL, combine 1 egg, 2 tablespoons sugar, vaniLLa, nutmeg, and teaspoon salt. Whisk in half-and-haLf. Pour over fruit.
5. Place kuchen in a preheated 375° F oven over a baking sheet. Bake for 45 to 55 minutes or until golden brown. Cool on a wire rack 30 minutes or cool completely and chill. Makes 10 servings.
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| Blueberry Peach Custard Kuchen Recipe |
The Plum-Almond Kuchen Roll
Ingredients:
4 1/2 to 5 cups all-purpose flour
1 package active dry yeast
1 cup milk
cup granulated sugar
1/3 cup butter
1/2 teaspoon saLt
2 eggs
1 cup packed brown sugar
1/3 cup aLL-purpose flour
1/3 cup butter
2 CUpS chopped pitted fresh plums or 1 cup pitted dried pLums (see tip above)
1/4 teaspoon aLmond extract Butter Icing
2 tabLespoons sliced aLmonds, toasted (optional)
Method:
1. In a Large bowl, combine 2 cups of the flour and the yeast; set aside. In a small saucepan, heat and stir miLk, granuLated sugar, 1/3 cup butter, and saLt just until mixture is warm (120°F to 130°F) and butter almost meLts. Add milk mixture and eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a baLL. Place dough in a Lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place untiL double in size (1 to 11/2 hours).
3. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover with a clean kitchen towel and Let rest 10 minutes. Lightly grease a Large baking sheet; set aside. For filling, in a medium bowl, stir together brown sugar and 1/3 cup flour. Using a pastry blender, cut in 1h cup butter until mixture resembles coarse crumbs. Stir in plums and almond extract.
4. RoLleach dough half into a 14x8-inch rectangle. Sprinkle filLing over dough, leaving 1 inch unfiLled along one Long side. Roll up each rectangle, starting from the fiLled Long side. Pinch dough to seal seams and ends. Place rolLs on prepared baking sheet. Cover and let rise in a warm place untiL nearLy doubLe in size (about 30 minutes).
5. Bake in a preheated 3750 F oven for 20 to 25 minutes or until Loaf is goLden and sounds hollow when lightLy tapped. Coot on a baking sheet on a wire rack for at Least 45 minutes. Spread Butter Icing over each Loaf. If desired, sprinkLe with aLmonds. Slice to serve. Makes 2 Loaves (12 servings each).
Butter Clcing:
In a small bowL, combine 3 tabLespoons softened butter and 1 teaspoon vaniLla. GradualLy stir in 2 cups powdered sugar. Stir in 1 to 2 tablespoons miLk, 1 teaspoon at a time, to make of spreading consistency. Makes about 34 cup.
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| Plum-Almond Kuchen Roll Recipe |
The Cherry Cheesecake Kuchen
Ingredients:
2 1/4 cups alt-purpose flour
1 package active dry yeast
1/2 cup milk
1/2 cup sugar
1/4 cup butter
1/2 teaspoon salt
2 eggs
1 8-ounce package cream cheese, softened
1 8-ounce carton dafry sour cream
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
1 egg, lightly beaten
1/2 teaspoon finely shredded lemon peeL
1 21-ounce can cherry pie filling
1/2 teaspoon almond extract
Cherry pie filling (optional)
Chopped white chocolate (optional)
Method:
1. Grease a 9-inch springform pan; set aside. In a Large bowl, combine 11/4 cups of the flour and the yeast; set aside.
2. In a small saucepan, heat and stir miLk, 1/2 cup sugar, butter, and salt just until mixture is warm (120°F to 130°F) and butter almost melts. Add milk mixture and 2 eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantLy. Beat on high speed 3 minutes. Beat in as much remaining flour as you can with mixer. Stir in remaining flour.
3. Transfer dough to prepared pan; spread evenLy (dough wilt be sticky). Cover and let rise in a warm place until double in size (about 1 hour).
4. In a medium bowl, combine cream cheese, sour cream, 1/4 cup sugar, 1 tabLespoon flour, and vaniLla. Beat with an electric mixer on medium speed until smooth. Stir in 1 egg and Lemon peel; set aside. In another bowl, stir together pie fiLLing and almond extract. Spoon cherry mixture over dough in pan. Spoon cream
cheese mixture over cherry mixture, spreading evenly.
5. Bake in a preheated 350°F oven for 45 minutes or until center appears set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a smalL sharp knife, Loosen crust from side of pan; cool for 1 hour. Cover and chiLL at Least 4 hours before serving. Remove springform part of pan just before serving. If desired, spoon additional cherry pie filling on top and garnish with white chocolate. Makes 12 to 16 servings.
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| Cherry Cheesecake Kuchen |
The Cinnamon Streusel Kuchen Recipe Try one of the new varieties of apples iii this kuchen. We especially like it topped with fragrant Lady Alice apples.
Ingredients:
2 1/4 cups alL-purpose flour
1 package active dry yeast
1/2 cup milk
1/2 cup granulated sugar
1/4 cup butter
1/2 teaspoon salt
2 eggs
4 medium baking appLes, peeled, if desired; cored; and sLiced (11/3 pounds; about 4 cups)
1/3 cup packed brown sugar
1 tablespoon quick cooking tapioca, crushed
1 tablespoon lemon juice
1 teaspoon apple pie spice
Crumb Topping
Cream Cheese Topper
Method:
1. Grease a 13x9x2-inch baking pan; set aside. In a Large bowl, combine 1 cup of the flour and the yeast; set aside.
2. In a smaLl. saucepan, heat and stir milk, granuLated sugar, butter, and salt just untiL mixture is warm (120°F to 130°F) and butter aLmost melts. Add milk mixture and eggs to flour mixture. Beat with an eLectric mixer on Low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 2 minutes or until smooth. Beat in as much of the remaining flour as you can with the mixer. Stir in any remaining flour to make a stiff batter.
3. Spread batter into the prepared baking pan. In another large bowl, combine apples, brown sugar, tapioca, Lemon juice, and appLe pie spice. Place apple mixture on top of the batter. Sprinkle with Crumb Topping. Cover and Let rise in a warm place for 1 hour.
4. Bake in a preheated 375°F oven for 30 minutes or until top is browned and apples are tender. Cool on a wire rack for 30 minutes. Cut into 12 pieces and serve warm or at room temperature with a doLlop of Cream Cheese Topper on each piece. Makes 12 servings.
Crumb Topping:
In a medium bowL, combine 1/2 cup all-purpose flour and 1/2 cup packed brown sugar. Using a pastry bLender, cut in 3 tablespoons butter until mixture resembles coarse crumbs.
Cream Cheese Topper:
In a small bowL, beat one 8-ounce package softened cream cheese with an electric mixer until smooth. Beat in 2/3 cup whipping cream and 2/3 cup powdered sugar.
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| Cinnamon Streusel Kuchen Recipe |
Mini Pumpkin Cakes - Use green icing to make vines on pumpkins, if desired.
Prep Time: 30 minutes/Start to Finish: 1 Hour 35 Minutes/6 Serving (1 mini pumpkin cake)
Cake:
1 box spice cake mix with pudding in the mix Water, vegetable oil and eggs called for on cake mix box
2 containers (1 lb each) vanilla creamy ready-to spread frosting Yellow and red food color Green sour straws, cut into 1-inch pieces 6 green gumdrops
Method:
1. Heat oven to 350°F. Grease 2 miniature fluted tube cake pans with shortening; lightly flour. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among cake pans.
2. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 30 minutes.
3. In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting.
4. Trim bottom of each cake to form flat surfaces. For each pumpkin cake, place 1 cake, rounded side down, on plate. Top with second cake, rounded side up. Frost entire cake with orange frosting, filling center with frosting.
5. Insert sour straw piece into each cake for stem. On work surface, flatten gumdrops with rolling pin; with small paring knife, cut out leaf shapes. Decorate cakes with gumdrop leaves.
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| Mini Pumpkin Cakes Recipe |
Dirt Ice Cream Cake - very nice and elegant halloween cake recipe.
Ingredients:
1/2 gallon (8 cups) cookies ‘n cream ice cream, softened
1 box devil’s food cake mix with pudding in the mix Water, vegetable oil and eggs called for on cake mix box
1 box (6-serving size) chocolate instant pudding and pie filling mix
2 cups milk
20 creme-filled chocolate sandwich cookies, crushed
1 package (8.4 oz) gummy worm candies
Method:
1. Line bottom and sides of 1 3x9-inch pan with waxed paper, leaving about 2 inches of waxed paper overhanging all sides of pan. Press ice cream evenly in pan. Cover with plastic wrap; freeze 2 hours or until firm.
2. Heat oven to 3500F. Grease bottom only of another 1 3x9-in ch pan with shortening or cooking spray; line pan with cooking parchment paper. Make and bake cake mix as directed on box, using water, oil and eggs. Cool 10 minutes; run knife around side of pan to loosen. Place cooling rack upside down over pan; turn rack and pan over. Remove pan and paper. Cool cake completely, about 1 hour.
3. Beat pudding mix and milk with wire whisk 2 minutes; let stand 3 minutes. Cover; refrigerate 1 hour.
4. Split cake horizontally to make 2 layers. Return bottom layer of cake to pan. Use waxed paper to lift ice cream from pan. Place ice cream on top of cake layer; top with remaining cake layer.
5. Spread pudding evenly on cake. Sprinkle with cookie crumbs and gummy worm candies. Serve immediately. Store covered in freezer.
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| Dirt Ice Cream Cake Recipe |
Brownie Pumpkin Cheesecake Recipe - PREP TIME: 15 Minutes • START TO FINISH: 4 Hours 10 Minutes 12 servings
Brownie Base:
1 box (1 lb 2.3 oz) dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling:
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 cup semisweet chocolate chips, melted
Method:
1. Heat oven to 350° F. Spray 10-inch springform pan with cooking spray. Make brownie batter as directed on box for basic recipe, using water, oil and eggs; spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl. Pour remaining filling over baked brownie base.
3. Stir melted chocolate into reserved filling; place chocolate in large resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o’-lantern face on cheesecake.
4. Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake.
5. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining cheesecake.
Notes and Tips:
Using dark chocolate chips in the filling will give this cheesecake a richer chocolate flavor.
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| Brownie Pumpkin Cheesecake Recipes |
Friendly Ghost Cupcakes - PREPTIME:35 Minutes • START TO FINISH:1 Hour25Minutes • 24servings(1 cupcake)
Cake:
3 cups Original mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup butter or margarine, softened
2 teaspoons pumpkin pie spice
1/4 cup milk
4 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
Frosting and Decorations:
1 package (3 oz) cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla
4 1/2 cups powdered sugar
2 teaspoons miniature chocolate chips
Method:
1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups.
2. In large bowl, beat Bisquick mix, granulated sugar, brown sugar, 1/4 cup butter, the pumpkin pie spice, milk, eggs and pumpkin with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Divide batter evenly among muffin cups.
3. Bake 25 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.
4. Meanwhile, in large bowl, beat cream cheese and 1/2 cup butter on low speed about 30 seconds or until well blended. Beat in vanilla and 2 cups of the powdered sugar on low speed about 30 seconds or just until mixed, then on high speed about 1 minute or until fLiffy. Beat in remaining 2 1/2 cups powdered sugar, 1/4 cup at a time, on medium speed. if too soft to mound, add additional powdered sugar, a tablespoon at a time, until desired consistency.
5. Spoon frosting into large resealable plastic food-storage bag; press out air and seal bag. Cut 1/2-inch tip from lower corner of bag. Squeeze bag to pipe about 2 tablespoons frosting into ghost-shaped mound on each cupcake. Press 2 chocolate chips, flat sides out, into frosting for eyes.
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| Friendly Ghost Cupcakes Recipe |
