Easy Fruit Stollen

I really love this version of stollen which is easy and fairly quick to make.  The ricotta gives the dough an interesting texture and the bits of dried fruit are delicious.  Even with a heavy coating of powdered sugar, this is not overly sweet.  Lovely with hot coffee or tea.

• Servings: 2 loaves
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Dough:
2-¼ cups all-purpose flour
½ cup granulated sugar
1-½ tsp. baking powder
½ tsp. salt
½ cup cold butter, cut in cubes
1 cup ricotta cheese, part-skim milk type
1 large egg
1 tsp. vanilla extract
1-½ tsp. butter flavoring (optional)
1 tsp. grated lemon peel
l/4 cup each of figs, dates, apricots, raisins, chopped to ½ inch cubes
1/3 cup slivered almonds, toasted and cooled

Topping:
3 Tblsp. butter, melted
½ cup powdered sugar

Preheat oven to 325 degrees F
Lightly grease a baking sheet or line it with parchment.

In a mixing bowl, whisk together the flour, sugar, baking powder and salt.

Blend the butter cubes into the flour mixture to form uneven crumbs.

In a separate bowl, mix together the cheese, egg, vanilla and flavorings.

Toss the fruit and almonds with the flour mixture until evenly distributed.  Than combine the wet and dry ingredients, mixing until most of the flour is moistened.

Turn the dough out onto a lightly floured work surface and knead it two or three times until it holds together.  Divide dough in half.

Form each half of dough into a rectangle about 4 inches x 7 inches, 1-1/2 inches thick.
Place shaped stollen on the prepared baking sheet.

Bake the stollen until they’re lightly browned around the edges – about 40 minutes.  A cake tester inserted into the center of a stollen should come out clean.

Remove stollen to a rack and allow to cool.  Brush with melted butter and sprinkle heavily with powdered sugar.

Wrap in plastic wrap until ready to serve.  Cut into one-inch wide slices to serve.
Yield:  Two one-pound stollen.

This version of stollen does not keep for weeks as traditional stollen does.  Best if used within 3 days or  so. 

Fresh from the oven

Topped with butter and sugar

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Orange Cranberry Nut Bread

I found a partial bag of cranberries in my freezer and since soon we will be getting bags of fresh ones, I came up with a quick bread using what I had on hand.  It was very good and served as dessert for a couple of lunches and dinners for my daughter and me.

CRANBERRY ORANGE NUT BREAD

• Servings: Two 7-1/2-inch loaves or one 9-inch loaf
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2 cups all-purpose flour, divided
¾ cup granulated sugar
¾ tsp. salt
1-½ tsp. baking powder
½ tsp. baking soda
1 egg
¼ cup oil (canola)
¼ cup orange juice concentrate mixed with ½ cup water
1-½ cups fresh or frozen (thawed) whole cranberries
½ cup chopped walnuts

Preheat oven to 350 degrees F

Prepare one greased 9-inch loaf pan or two greased 7-½ inch loaf pans, sprinkled on bottom and sides with a mixture of 1 Tblsp. granulated sugar and 1/8 tsp. cinnamon

In a large bowl whisk together 1-½ cups flour, sugar, salt, baking powder and baking soda.

In a separate small bowl, whisk egg with oil and orange juice from concentrate.  Add to flour mixture and stir in lightly.

In a small bowl, place cranberries and ½ cup flour, stirring to coat cranberries.  Add this mixture to the batter along with the chopped nuts.  Stir just until flour is absorbed and mixed throughout the batter.

Spoon batter into prepared pans and bake in preheated 350 degree F oven approximately 40 minutes for 7-½-inch loaves and 50 minutes for a 9-inch loaf.  Test for doneness by inserting a tester in the center of one of the loaves to be sure it comes out clean.

Rest loaves in pans for about 10 minutes and then loosen around sides and turn onto rack to cool.

Yield:  Two 7-½ inch or one 9 inch loaf

Cut into one-inch wide slices to serve.  Stays moist for several days.

Tip:  I always have a problem keeping a juice container lid secure once it’s opened.  I found that a small mason jar lid works perfectly and keeps the concentrate fresh for the next use.

Blueberry Streusel Kuchen

I had some beautiful farm market blueberries and decided to go to my favorite kuchen recipe which is adapted from a German version.  The original recipe called for quark, but I used ricotta.  Sour cream or yogurt will also work fine.  The cake base is covered with an easy, cooked blueberry sauce …. …and topped with a delicious streusel … This makes a lovely breakfast or dessert cake, served warm or room temperature.

• Servings: 6
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Blueberry topping

• 1-1/2 cups fresh blueberries
• 1/3 cup granulated sugar
• 2 Tblsp. cornstarch
• 2 tsp. water
• 1 tsp. vanilla

Kuchen

• 3 Tblsp. canola oil
• 3 Tblsp. ricotta cheese, yogurt or sour cream
• 3 Tblsp. milk
• 1/2 cup granulated sugar
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 cup plus
• 2 Tblsp. all-purpose flour

Streusel

• ½ cup all-purpose flour
• 3 Tblsp. light brown sugar
• 2 Tblsp. granulated sugar
• 2 Tblsp. butter, softened

Preheat oven to 350 degrees F.  Spray or grease an 8-inch baking pan

To make blueberry topping: In a medium saucepan, place blueberries, granulated sugar, cornstarch and water.  Cook over medium-low heat for about 5 minutes, stirring constantly, until sugar and cornstarch are dissolved and mixture just begins to bubble.  Remove from heat – stir in vanilla.   Set aside.

To make kuchen: In a medium bowl, place the oil, ricotta/sour cream, milk, sugar, salt and baking powder.  Whisk until blended.  Stir in flour just until mixed well.  Batter will be thick – spread batter in prepared 8-inch pan, using fingertips dampened with water to push the batter in place.

To make streusel: In a small bowl, mix together the flour, brown sugar and granulated sugar.  Mix in the butter until mixture is blended. Spread the reserved blueberry mixture on top of the batter and then cover with streusel. Bake @ 350 degrees F for approximately 30 minutes until cake is browned on edges and beginning to brown on top. Serve warm or room temperature.  Yield:  6 servings

Cherry Lemon Scones

When I first started blogging in 2007, I found Sweet Rosie’s blog (http://sweetrosie.wordpress.com/2014/08/04/lovely-scones-for-sharing/) and have followed and loved it ever since.  She has some amazing recipes from Australia and a recent one was a scone that used two ingredients I didn’t have on hand – cream and Schweppe’s Lemonade.  I substituted undiluted evaporated milk plus butter for the cream and 7-Up soft drink (regular) for the Schweppe’s.  This produced the best scones I ever made, so on the next try some lemon peel, lemon extract, and dried cherries were added.  A new favorite was born.

Here is my adapted version:

• Servings: 8 scones
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2-½ cups all-purpose flour
1 Tblsp.  baking powder
1 tsp. salt
¼ cup confectioners’ sugar (plus a small amount for sifting on top of baked scones)
1 tsp. grated lemon peel
¼ cup butter, cut into small cubes
½ cup dried cherries
1/2 cup 7-Up soft drink (regular)
½ cup undiluted evaporated milk
1 tsp. lemon extract

Preheat oven to 375 degrees F
Line a baking sheet with parchment paper

Mix together flour, baking powder, salt, 1/4 cup confectioners’ sugar and lemon peel.  Cut in butter.  Mix in the cherries.

Stir in with a fork the 7-Up, cream and lemon extract.

Form into a craggy, moist circle about 8 inches wide …

… and place on parchment lined sheet.  With floured knife, cut into 8 wedges.

Separate wedges to allow some space between each one.

Bake in preheated 375 degree oven for 20-25  minutes.

Place on rack to cool and sift confectioners’ sugar over the top.

Enjoy while still warm.

To reheat scones, place scones on a baking pan in a cold oven.  Turn the oven to 350 degrees F and let warm until it reaches 350.  Immediately, turn off the oven and remove the scones.  This method warms them just the right amount to make them taste freshly-baked.

Beer and Cheese Muffins

I first made these muffins in 1998.  I had bought a muffin cookbook to send to my daughter-in-law in St. Louis, but first copied recipes that appealed to me.  These muffins are very good, just a tiny bit of sweetness and the flavor of cheddar cheese along with raisins and crunchy nuts.  I consider two of these small muffins as a good serving for a breakfast treat.  They are also nice to serve along with summer salads.

I have a note in my binder:  “January 23, 1998 – This is one of David’s (my husband) favorites.  Very good.”

BEER CHEESE MUFFINS

• Servings: 12
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1/2 cup beer
1/2 cup raisins
1 egg
2 Tblsp. oil
1/3 cup granulated sugar
¾ tsp baking soda
1/4 tsp nutmeg
Dash salt
1-1/4 cups all-purpose flour
2.5 oz shredded cheddar cheese
1/2 cup chopped nuts

Preheat oven to 375 degrees F
Grease 12 muffin cups or insert paper or silicone liners

In small pan heat beer to boiling.  Remove from heat, add raisins and let cool.

In a medium bowl, whisk together the egg, oil and sugar.  Whisk in the soda, nutmeg and salt.

Stir in the beer/raisin mixture and flour.  Stir in the cheese and chopped nuts.

Divide the batter between 12 muffin cups and bake in preheated 375 degree F oven for 15 minutes.  Muffins should be golden brown on top and a tester inserted in the center of one muffin should come out clean.

Allow muffins to cool in the pan for 7-10 minutes.

Remove muffins from pan or silicone liners and allow to continue cooling on a wire rack.

Yield:  12 small muffins 

These muffins are delicious warm from the oven and can be warmed a few seconds in the microwave if necessary.

Tag;  cook,cooking,recipe,recipes,baking,quick bread,muffins,beer,cheese,cheddar,nuts,raisins,breakfast,lunch

New York Style Crumb Cake

In the 1960s, we used to buy some wonderful streusel-topped squares at a little bakery in Oakley (suburb of Cincinnati). Everyone loved the thick topping and I’ve never found a streusel quite like the one from the old German bakery. This one comes very close, although I believe the bakery squares were made with yeast rather than being a quick bread. This is truly a quick bread to put together to get really good results. The cake is soft and tender and the topping is crunchy and sweet. We used it today as our Sunday dessert. The recipe was adapted from one on Fake Ginger.

• Servings: 6-9
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Crumb topping:

• 1/2 cup firmly packed light brown sugar
• ¼ cup granulated sugar
• 1/4 teaspoon salt
• ¾ tsp. cinnamon
• ½ cup (1 stick) melted butter
• 1-1/4 cups all-purpose flour

Cake:

• 1-1/4 cups all-purpose flour
• 1/4 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 6 Tblsp. butter, softened
• 3/4 cups granulated sugar
• 1 egg
• ½ cup plus 2 Tblsp. sour cream
• ½ tsp. vanilla extract

Preheat the oven to 350 degrees.

Butter the sides and bottom of a 9×9 pan.

Make the crumb topping first:

Mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on a flat pan and spread this mixture out on the parchment paper to dry while mixing the cake.

To make the cake:

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.

In the large bowl of an electric mixer, cream the butter and sugar until fluffy. Add the egg and beat until incorporated. Scrape down the bowl and add the sour cream and vanilla, beating until just incorporated.

Add the dry ingredients 1/3 at a time, beating only until incorporated and scraping down the bowl each time.

Spread the batter in the prepared pan. The dough is quite stiff and by wetting your fingertips with water, you can spread the dough evenly in the pan.

Use your hand to scoop up a handful of topping and make a fist. The topping should hold together. Break off in pea-sized chunks and drop them all over the cake. Use all of the topping, sprinkling the crumbs on the top of the cake evenly.

Bake the cake in a preheated 350 degree F oven for approximately 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Cool in the pan on a wire rack for 30 minutes before serving.

Yield: 6-9 servings  [/recipe]

1950s Style Brown Bread

In the 1950s, the dainty card party sandwich of choice was brown bread spread with cream cheese and cut into small sandwiches.  I loved the bread because of the walnuts and raisins – it took me awhile to learn to like cream cheese.

Whenever our PTA had a bake sale, one lady baked several loaves of brown bread but they were always snatched up immediately so I never got to buy a loaf and taste it.

Fast forward to 1985 when I was always looking for something different to enter in our Hamilton County (Cincinnati) Fair.  I found a recipe for brown bread that sounded good – it had walnuts and raisins – and made it in a pressure cooker.  It won a blue ribbon at the fair.

Since my big country garden days, I no longer have a pressure cooker and had to experiment a little to make this prize winner in the oven.  The second try came out just as I wanted it to be – with good memories of the 1950s and the 1980s.

1950s STYLE BROWN BREAD

• 1-¼ cups raisins
• 1-½ tsp soda
• ½ tsp salt
• 1 Tblsp. butter
• ½ cup water
• ½ cup apple juice
• 1 cup granulated sugar
• 1 egg, beaten
• ½ tsp vanilla
• 2 cups flour
• ½ cup chopped nuts

Preheat oven to 325 degrees F.

You will need three 14.5 oz. cans (a common size for fruit and vegetables).  Thoroughly wash, rinse and dry the cans, then grease them.  You will also need a baking pan with sides high enough to come 3/4 of the way up the cans.  I use a small roaster which has a rack, but you can also use small tins like tuna fish cans or trivets – something to keep the cans off of the bottom of the pan.

Start water boiling – you will need about 8 cups of water to fill the pan, depending on size.

To make the bread:
Combine raisins, soda, salt and butter.  Combine water and apple juice in small pan.  Bring to boil.  Pour over raisin mixture.

Combine sugar, eggs and vanilla with raisin mixture.  Stir in flour and nuts.

Divide batter among the three greased cans.  Each can should be about half-full.   Wrap foil over the top of each can and press/pinch on sides of cans to secure.

Place cans in deep pan with a rack in the bottom and pour in enough boiling water to come halfway up the cans.

Bake @ 325 degrees F for approximately 2 hours.  Check water after an hour to be sure it is still close to the halfway level.  Bread is done when a  wooden skewer inserted into one of the cans all the way to the bottom comes out clean.  Place cans of bread to cool on a rack for 10 minutes.

Run a knife around the edge of the bread all the way to the bottom and turn out the bread onto the rack to continue cooling.

For a 1950s treat, slice bread in thin slices …..

…and spread with cream cheese to make a dainty sandwich.

Actually, my daughters and I like this so much that we use a sandwich as a dessert.  Delicious.

Yield:  Three loaves

Banana Apricot Muffins

I wanted to use up some ripe bananas as well as some apricots I had bought for another recipe.  I went back to a recipe for Banana Nut Bread that I thought was good enough for the Ohio State Fair in 1987.  It didn’t win a ribbon, but it’s a great quick bread (not every entry in a fair wins a prize) and I adapted the recipe to add apricots and make 24 delicious muffins.

• Servings: 24
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• 3 eggs
• 2 cups ripe bananas, pureed (3-4 medium bananas)
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup dark brown sugar
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup chopped walnuts
• ½ cup chopped dried apricots*

*I bought some wonderful, moist apricots which did not have to be soaked.  If you have the very dry kind, rehydrate by pour scalding water over the fruit and let set covered for 20 minutes. Drain well and pat dry with a paper towel before using.

Preheat oven to 350 degrees F
Have two 12-cup muffin tins lined with Silicone or paper liners, or grease and flour cups.

In a large bowl, whisk the eggs, then add pureed bananas, oil, sugars and vanilla.  In a separate bowl, mix together the flour, soda, baking powder and salt.  Add to banana mixture, stirring just until all of the flour is absorbed.  Stir in chopped nuts and apricots.

Divide batter between the 24 muffin cups (about ¼ cup per section – an ice cream scoop works well for this).

Bake @ 350 degrees F for approximately 20 minutes until muffins are golden brown on top and a tester inserted in the center of one muffin comes out clean.

Let muffins rest in the tins for 5 minutes, then remove muffins to cool on wire racks. 

Yield:  24 muffins.  These muffins freeze very well.  Let thaw overnight, pop them in a cold oven, turn on oven and heat to 350 degrees F.  At that point, turn off the oven and remove the muffins to a rack.  They will taste as if they were freshly baked that morning.

Carrot Cake Muffins

This recipe is from a book I bought in 1982 to send to my daughter-in-law in St. Louis.  I copied a lot of the recipes before mailing and I’m just getting around to making this one.  It’s a very good muffin – moist and full of healthy things like carrots and pineapple.

• Servings: 12
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• 1-3/4 cups all-purpose flour
• 2/3 cup firmly packed light brown sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp salt
• 1 tsp. ground cinnamon
• Dash of mace
• 1 egg
• 1/2 cup crushed pineapple, drained (juice reserved)
• 1/4 cup reserved pineapple juice
• 1/2  cup vegetable oil
• 1-1/2 tsp. vanilla
• 2 cups shredded carrots
• 1/2 cup raisins

Preheat oven to 400 degrees F.  Grease or insert liners in 12 muffin cups.

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon and mace.

In a medium bowl, whisk the egg lightly,  stir in the pineapple, juice, oil and vanilla.

Make a well in the center of the dry ingredients and add the pineapple mixture, stirring just to combine.

Stir in the carrots and raisins.

Spoon batter into prepared cups and bake for 15 to 20 minutes, until a tester inserted in the center of one muffin comes out clean.

Remove muffin tins to wire rack and let cool 5 minutes.  If using silicone liners, I like to remove them right away to cool on a rack.

Remove the muffins from the cups/liners and finish cooling on rack.

Makes 12 muffins.  These muffins freeze well.

Walnut Streusel Coffeecake

This recipe makes a nice nine-inch cake that is big enough for a family breakfast (leftovers are good, too).

• Servings: 6
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• 1 egg
• 1/2 cup granulated sugar
• 1/3 vegetable oil
• 1 Tblsp. baking powder
• 1 tsp. salt
• 1 cup milk
• 2 cups all-purpose flour

Streusel:

• 1/4 cup chopped toasted walnuts
• 1/3 cup light brown sugar
• 1/2 cup all-purpose flour
• 1/2 tsp. cinnamon
• 3 Tblsp. melted butter

Preheat oven to 350 degrees F.  Oil a 9-inch baking pan

In a large mixing bowl, whisk together the egg, sugar and oil.  Whisk in the baking powder and salt, then the milk.  Stir in the flour just until blended.

Pour into the prepared 9-inch baking pan.

To make the Streusel:  In a small bowl, stir together nuts, brown sugar, flour and cinnamon.  With a fork, mix in the melted butter.

Sprinkle the Streusel on top of the batter in the pan.  Bake @ 350 degrees  F for approximately 30 minutes until top is golden brown and a tester comes out clean when inserted in the center of the cake.

Set on a wire rack to cool.

Serve warm or at room temperature.