Category: Muffins / Quick Bread

(Adapted from the recipe originally published in Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten)

Yield

1 dozen

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1/3 cup light brown sugar, lightly packed
• 1/2 cup pecans, chopped in very large pieces
• 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
• For the filling:
• 2 tablespoons unsalted butter, melted and cooled
• 2/3 cup light brown sugar, lightly packed
• 3 teaspoons ground cinnamon
• 1 cup raisins

Directions

1. Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
3. Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
4. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – they’re hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Yield

1 dozen

Ingredients

• 1 1/2 cups all purpose flour
• 1/3 cup sugar
• 1/4 tsp salt
• 4 tsp active dry or rapid rise yeast
• 2/3 cup warm milk (100-110F; low fat is fine)
• 3 tbsp vegetable oil
• 1/2 tsp vanilla extract
• 1 large egg
• Filling/Topping
• 2 tbsp butter, room temperature
• 2/3 cup brown sugar
• 3/4 tsp ground cinnamon
• pinch ground cardamom
• Icing
• 1 cup powdered sugar
• 1-2 tbsp milk or cream

Directions

1. In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
2. While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
3. Place pan into a cold oven, then set the oven temperature to 350F.
4. Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
5. Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
6. Serve warm. Leftovers can be reheated in the microwave.

Yield

1 dozen

Ingredients

• 3 ¼ cup flour
• 1 ½ tsp salt
• ¼ cup sugar
• ¼ cup shortening
• 1 ¼ cup water
• 2 tsp instant yeast

Directions

1. Mix and kneed several time
2. Cover and let rise till double 9 3—50 min. Bake 350º for 10 to 15 minutes.
3. For whole wheat rolls, use 1 ½ cups whole wheat flour and 1 ½ cups flour.

Yield

1 dozen

Ingredients

• 1 cup raisins
• 1 cup sugar
• 1 cup water
• 1 tsp cloves
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp salt
• Add ½ cup vegetable oil
• 1 cup flour
• ¾ tsp baking soda

Directions

1. Bring to a boil first 7 ingredients. Cool and add oil, flour, baking soda. Bake 275-400 degrees 20 minutes.

from Dilys Buchan

Yield

1 loaf

Ingredients

• 2 cups presifted flour
• ¼ cup sugar
• 2 tsp baking powder
• ½ tsp soda
• 1 tsp salt
• ¼ cup shortening
• ¾ cup orange juice
• 1 tbsp grated orange rind
• 2 eggs well beaten
• 1 cup coarsely chopped cranberries
• ½ cup chopped glace green cherries

Directions

1. Sift together: flour, sugar, baking powder baking soda and salt
2. Cut in shortening
3. Combine juice, rind and eggs. Add all at once to dry ingredients, mixing just enough to dampen
4. Dust chopped cranberries and cherries with 1 tsp flour and carefully fold into mixture
5. Spoon into loaf pan.
6. Bake 350º about one hour
7. Frosting if desired – Slowly add boiling water to 2 cups icing sugar until right for spreading. Drizzle over loaf.