Strawberry Yogurt Bundt Cake

From Food.com.

Ingredients:

1 cup butter, softened
2 cups sugar
3 eggs
1 tablespoons lemon juice
1 lemon, zested
2 1⁄4 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
8 ounces plain Greek yogurt or 8 ounces vanilla, greek yogurt

Fruit:

1/4 c flour
12 ounces fresh strawberries, diced

Glaze:

1 cup powdered sugar
2 tbsp lemon juice

Directions:

  1. Preheat oven to 325 F. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
  2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
  4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Swedish Kringle

From Chicago Tribune. Recipe by Sue Nordin.
Prep: 30 min
Bake: 45 min
Makes: 2 kringles

Pastry A:

1 c flour
1 pinch salt
1 stick (1/2 c) cold unsalted butter, cut up
2-3 tbsp ice cold water

Pastry B:

4 oz almond paste
1 c water
1 stick (1/2 c) unsalted butter, curt up
1 c flour
3 eggs
1 tsp almond extract

Icing:

1 1/2 c confectioners’ sugar
1 tbsp unsalted butter, softened
1/2 tsp almond extract
1/2 tsp vanilla extract
2-4 tbsp milk or cream
2 tbsp toasted almond slices

DIRECTIONS:

  1. PULSE: For Pastry A, drop flour, salt, and butter into food processor. Pulse until crumbly. Pour in 2-3 tbsp water. Pulse until clumpy.
  2. FLATTEN: Tour out pastry clumps onto a sheet of parchment paper. Divide in half. Shape into 2 logs. Roll or pat each log into a thin rectangle, each about 14 in long and 4.5 in wide.Slide parchment onto baking sheet.
  3. SOFTEN: For Pastry B, swirl almond paste in the food processor, about 1 min. Set aside.
  4. BOIL: In medium saucepan, heat water and butter to a boil. Pull pan off heat. Immediately drop in flour. Use an electric mixer to beat smooth. Beat in almond paste, then eggs – one at a time! – then extract.
  5. BAKE: Spread half of Pastry B over one rectangle of Pastry A, completely covering A. Repeat with second triangle. Bake at 350 F until puffed and golden, about 45 min. Cool completely.
  6. ICE: For icing, beat confectioners’ sugar, butter and both extracts together. Add enough milk to achieve a spreadable icing. Spread half the icing over each cooled kringle. Sprinkle on almonds. Slice crosswise on the diagonal into 1 in thick strips.
  7. ENJOY!!

NOTE: This tasted great, but don’t make again.

Apple Dutch Baby

From: Epicurious

BATTER:

3 large eggs, room temperature
3/4 cup whole milk, room temperature
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon

APPLES:
2 tablespoons unsalted butter
1 large Pink Lady apple, peeled, sliced 1/4″ thick
1 tablespoon light brown sugar
1/2 teaspoon ground cinnamon

2 tablespoons butter

DIRECTIONS:

  1. Preheat oven to 425 F.
  2. Whisk batter ingredients in mixing bowl. Set aside.
  3. Make apples: heat 2 tbsp butter in cast iron, add apples, brown sugar and cinnamon. Cook until apple is soft, around 4 min. Transfer to another bowl, set aside. Wipe down cast iron.
  4. Heat cast iron in hot oven for 8 to 10 min. Add 2 tbsp butter, coating bottom and sides of cast iron. Add apples. Pour batter on top.
  5. Bake until pancake is puffy and golden brown at the edges and the center is set but still custardy, 12-15 min.
  6. Serve with maple syrup or apple cider syrup.

APPLE CIDER SYRUP:

INGREDIENTS:

4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

DIRECTIONS:

  1. Mix well. Let boil over medium heat in large saucepan for 30-40 min, until reduced and syrupy. Let cool, cover and chill.
  2. Syrup can be made up to one week ahead. Let warm to room temperature before serving.

New England Spyder Cake

aka Custard Corn Cake

From NY Times

INGREDIENTS:

2 cups milk
4 teaspoons white vinegar
1 cup all-purpose flour
¾ cup yellow cornmeal
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2 tablespoons butter
1 cup heavy cream

DIRECTIONS:

  1. Preheat oven to 350 degrees. Place DRY cast iron dutch oven into pan while preheating.
  2. Combine milk and vinegar in a bowl and set aside to sour, about 20 minutes. Milk should be room temperature. If it isn’t, heat it in the microwave. Whole milk works best.
  3. In another bowl, combine flour, cornmeal, sugar, baking soda and salt.
  4. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
  5. Melt butter in the cast iron pan.
  6. Pour in the batter.
  7. Pour cream over the batter, into the center.
  8. Bake 45 min at 350 F.
  9. Slice into wedges and serve warm.
  10. Great for dessert or breakfast.

 

NOTE: The cornbread tastes great. The custard part did not work for me. I purchased whipping cream TODAY from a local grocer and it was already sour. So it ruined my cake 😦 My advice to you: taste your ingredients before putting them into your baking.

 

Six Recipes in One

Published in Chicago Tribune on April 20, 1952.

BASIC SWEET YEAST DOUGH:
(makes 2 coffee cakes or 4 dozen rolls)

2 packages dry granular yeast
1/2 c lukewarm water
1 tsp sugar
2 c flour
2 c milk, scalded and cooled
1/2 c butter
1/3 c sugar
2 eggs
2 tsp salt
5 c flour, about

DIRECTIONS:

  1. Dissolve yeast in water.
  2. Sprinkle 1 tsp sugar on top.
  3. Beat 2 c flour into 2 c milk until smooth.
  4. Add softened yeast and let stand until light and bubbly, about 1 hour.
  5. Cream butter and sugar together thoroughly with electric mixer.
  6. Add unbeaten eggs and salt, blending well.
  7. Then beat into the yeast mixture.
  8. Work in more flour, enough to make a soft dough.
  9. Knead until smooth and elastic on very lightly floured pastry cloth.
  10. Place dough in a greased bowl, cover and let rise until doubled in bulk in a warm place.
  11. Shape as desired and let rise again until doubled.
  12. Bake as directed for coffee cake or rolls.

VARIATIONS

PECAN ROLLS

  1. Use half of basic dough for 2 dozen rolls.
  2. Roll out to rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle about 1/4 c brown sugar mixed with 1 tbsp cinnamon over dough.
  5. Cream together 6 tbsp brown sugar and 1/4 c softened butter.
  6. Place small amount of this in bottom and around sides of muffin pans.
  7. Place a pecan half, or 2 tsp chopped pecans in each muffin pan.
  8. Roll up as for jelly roll and cut in 1 in slices.
  9. Place cut side down in prepared pans and let rise until doubled in bulk.
  10. Bake in moderate oven, 375 F, about 15 min.

KOLACHIES

  1. Use half of basic dough.
  2. Roll to 1/2 in thickness.
  3. Cut circles with 2.5 in biscuit cutter.
  4. Make depressions in each circle with bottom of custard cup.
  5. Place pieces on greased baking sheet and spoon filling in depressions (use apricot, cottage cheese, poppy seed, or a preserve) and let rise until doubled in bulk.
  6. Bake in moderately hot oven, 400 F, for 12 to 15 min.
  7. Makes 2 dozen rolls.

CHERRY BRAID COFFEE CAKE

  1. Use half of basic dough.
  2. Divide dough into two long rolls, one twice as long as the other.
  3. Divide the longest roll into three pieces, and roll each piece into a thin roll about 18 inches long.
  4. Divide the short piece into three strips of equal length.
  5. Now braid the three 18 inch pieces and place on lightly greased baking sheet, after pinching the edges tightly.
  6. Now braid the shorter strips, pinch ends tightly, and place on top of the first braid, pressing top braid lightly onto bottom one.
  7. Let rise until doubled in bulk.
  8. Bake in moderate oven, 375 F, for about 30 minutes.
  9. When cool frost with vanilla confectioner’s sugar icing and decorate with candied cherries and pecan halves.
  10. One cup raisins may be kneaded into dough if desired.

TEA RING

  1. Use half of basic dough.
  2. Roll dough on a floured pastry cloth to a rectangle about 12 by 14 inches and 1/2 inch thick.
  3. Spread with 2 tbsp softened butter and sprinkle on 1 c chopped fruit (or 3/4 c chopped fruit and 1/4 c chopped nuts).
  4. Place the filling as near the edge as possible, then roll as for jelly roll, moistening the edge with water to make the roll hold together.
  5. Pull out dough to about 22 inches in length, place on greased baking sheet and shape into a ring.
  6. Using scissors, cut 20 or more even gashes around the outer edge, cutting almost through dough.
  7. Lift slices slightly upward and place on sides, turning every other one in opposite direction to form heart shaped sections. Press entire ring flat to make dough even in height.
  8. Cover, let rise until doubled, then bake in moderate oven, 375 F, for about 30 minutes.
  9. Before serving, trickle thin vanilla confectioner’s sugar icing around inside of ring.

CINNAMON ROLL COFFEE CAKE

  1. Use one third of basic dough.
  2. Roll to a rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle with 1/3 c sugar blended with 1 tsp cinnamon.
  5. Roll up like jelly roll.
  6. Cut into 12 slices and place slices close together, in a well greased 9 in pie pan.
  7. Let rise until doubled in bulk, then bake in a moderate oven, 375 F, for about 25 min.

FROSTED BOWKNOTS

  1. Use half of basic dough.
  2. Roll to 1/4 in in thickness.
  3. Cut into strips 1/2 in wide and 6 in long.
  4. Brush lightly with melted butter and tie each strip in a knot, leaving the ends free.
  5. Brush lightly with diluted egg yolk.
  6. Set aside to double in bulk, about 45 min.
  7. Bake in hot oven, 425 F, 15 to 20 min.
  8. When cool, frost with vanilla or orange confectioner’s sugar icing and sprinkle on chopped nuts.

 

Fresh Strawberry Muffins (6)

IMG_20160317_144747

Yield: 6 muffins

Ingredients:

1/4 cup butter (1/2 stick)
3/4 cup sugar (or 3/8 c sugar if berries are very sweet)
1 large egg
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cup strawberries
1/4 cup milk
1/8 c sugar for topping
1/2 tsp vanilla extract, almond extract
1/2 tsp lemon and/or orange zest

Instructions:

  1. Cream butter and sugar. Add eggs and mix to incorporate.
  2. Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in strawberries.
  3. Spoon into paper-lined muffin pan, filling each cup 2/3 full. Sprinkle with sugar.
  4. Bake at 375 degrees for 20 to 25 minutes.
  5. Cool in pan.

NOTE: Tastes great. I wanted to make this recipe because of all the rave reviews (this is the Macy’s Blueberry Muffin recipe made with strawberries instead). It tastes great, is moist and delicious, but.. meh. I think New Englanders are easily pleased. There used to be an old muffin store in downtown Chicago in the 1980s.. they made the best muffins. They went out of business, I forgot the store’s name, but… I am still looking for THAT recipe.

Fresh Strawberry Muffins (12)

Yield: 12 muffins

Ingredients:

1/2 cup butter
1 1/2 cups sugar (or 1 c sugar if berries are very sweet)
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 1/2 cups strawberries
1/2 cup milk
1/4 c sugar for topping

Instructions:

  1. Cream butter and sugar. Add eggs and mix to incorporate.
  2. Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in strawberries.
  3. Spoon into paper-lined muffin pan, filling each cup 2/3 full. Sprinkle with sugar.
  4. Bake at 375 degrees for 20 to 25 minutes.
  5. Cool in pan.