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All Baked Goods Recipes

Blueberry Crunch Coffee Cake
Recipe By :
Serving Size : 9 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter
1/2 Cup Sugar
1 Egg
1 Cup Flour
1 Teaspoon Baking powder — Double-acting
1/4 Teaspoon Salt
1/3 Cup Milk
1/2 Teaspoon Vanilla extract
2 Cup Blueberries — Fresh or frozen
TOPPING:
1/4 Cup Butter
1/2 Cup Sugar
1/3 Cup Flour
1/2 Teaspoon Cinnamon — Ground
Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries.
Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 – 30 minutes or until it test done.
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NOTES : Recipe by: A Very Berry Cookboo
Nutr. Assoc. : 0

Breakfast Grilled Cheese Mexican Style
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 slices Jalapeno Jack cheese
4 eggs — beaten
4 strips turkey bacon — chopped
2 green onions — thinly sliced
8 slices sourdough bread
Butter — softened
Chop 4 cheese slices; combine with eggs and set aside. Saute turkey bacon and green onions in butter until onions are translucent.
Add egg and cheese mixture; cook, stirring over medium heat until eggs are set. Remove and keep warm. Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in clean skillet.
Top each with one slice of cheese and an equal amount of scrambled eggs. Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.
Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.
Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”
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Nutr. Assoc. : 0

Bran Banana Bars
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
1/4 cup Big Chief golden brown sugar — packed
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup bran flakes — crushed
1 cup skim milk
2 eggs
1 carrot — shredded
1 ripe banana — mashed
1/3 cup chopped walnuts
Preheat oven to 375 degrees. Lightly grease 8 1/2″ W 8 1/2″ baking pan.
In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and cereal. Mix well. In a small bowl, combine milk, eggs, carrot, banana and walnuts. Add to dry ingredients. Bake for 25-35 minutes or until brown on top. Cut into 12 bars.
Description:
“Healthy, low-cal treats!”
Source:
“Monitor Sugar”
S(Internet address):
“http://www.monitorsugar.com/”
Yield:
“12 Bars”
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Nutr. Assoc. : 0

Baked French Toast With Pineapple- Cheese Topping
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Breakfast Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PINNEAPPLE-CHEESE TOPPING
1/4 cup canned, juice-packed pineapple — crushed,undrained
4 ounces light Neufchatel or light cream cheese — softened and cubed
1/4 teaspoon vanilla
FRENCH TOAST
3 extra-large egg whites
OR
1/2 cup Egg Exchange
1 1/4 cup nonfat or lowfat milk
2 Tablespoons orange juice
1/4 teaspoon ground cinnamon
6 slices French bread — (1-inch-thick)
Sifted confectioner’s sugar
In blender container or food processor bowl (or use electric mixer), place the pineapple, cream cheese and vanilla. Cover and process briefly so some chunks of pineapple remain. Cover and refrigerate until needed.
For French toast, in bowl whisk together egg whites, milk, orange juice and cinnamon until well blended. If baking toast immediately, preheat oven to 425’F. Spray 15x l0 x 2-inch jelly-roll pan (or cookie sheet with sides) with aerosol cooking spray. Pour egg mixture into pan. Arrange bread slices in egg mixture, turn to coat well on both sides. (If preparing ahead, cover pans and refrigerate up to 12 hours before baking).
If baking immediately, let bread stand 5 minutes to soak up liquid. Bake 10 to 12 minutes, turning bread slices over halfway through the baking time. To serve, arrange three slices bread on each plate; sprinkle with confectioner’s sugar. Top with a dollop of Pineapple-Cheese Topping. Serve with remaining topping.
Source:
“California Egg Commission”
S(Internet Address):
“http://www.eggcom.com”
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NOTES : Double, triple or quadruple this recipe to serve 4, 8 or 16. Try other low-cal toppings such as light maple syrup, fresh fruit, sugar-free fruit spreads or canned fruit packed in its own juice
Nutr. Assoc. : 0

Fluffy Polka-Dot Pancakes
Recipe By :
Serving Size : 18 Preparation Time : 0:00
Categories : Breakfast & Brunch
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup raisins
1 teaspoon cinnamon
1/4 cup sugar
3 eggs — separated
1 3/4 cups buttermilk
1 teaspoon soda
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons butter or margarine — melted
Plump raisins in hot water for several minutes; drain and dry on paper towels. Mix cinnamon with 2 tablespoons of the sugar and toss with raisins; set aside.
Beat egg whites to soft peaks; add remaining 2 tablespoons sugar, beating until stiff peaks form. In large bowl, beat egg yolks until creamy. Stir in buttermilk and soda.
Sift flour, baking powder and salt and blend into buttermilk mixture. Stir in melted butter. Fold in beaten egg whites.
Gently fold in cinnamon-coated raisins. Spoon batter onto lightly greased griddle; bake, turning once.
Source:
“California Raisin Marketing Association”
S(Internet Address):
“http://www.calraisins.org/”
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Nutr. Assoc. : 0

Any Fruit Coffee Cake
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cup Fruit
1 Cup Water
2 Tablespoon Lemon juice
1 1/4 Cup Sugar
1/3 Cup Cornstarch
3 Cup All-purpose flour
1 Cup Sugar
1 Tablespoon Baking powder
1 Teaspoon Salt
1 Teaspoon Ground cinnamon
1/4 Teaspoon Mace
1 Cup Butter
2 Eggs — Slightly beaten
1 Cup Milk
1 Teaspoon Vanilla
1/2 Cup Sugar
1/2 Cup All-purpose flour
1/4 Cup Butter
1/2 Cup Walnuts — Chopped
Preheat oven to 350 degrees.
In a saucepan, combine choice of fruit and the water. Simmer, covered, about 5 minutes or until fruit is tender. Stir in lemon juice.
Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cool.
In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace.
Cut in the 1 cup butter until mixture resembles fine crumbs.
Combine eggs, milk, and vanilla. Add to flour mixture, mixing until blended.
Spread half of the batter into a greased 9×13 baking pan or two 8×8 baking pans. Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible.
Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts.
Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9×13 pan or 40-45 minutes for the two 8×8 pans, or until cake tests done. Cool.
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NOTES : Recipe By: Better Homes and Gardens Cookboo
Nutr. Assoc. : 0

Banana-Oatmeal Bread
Recipe By :
Serving Size : 18 Preparation Time : 0:00
Categories : Breads June ’99
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups ripe banana — (about 2 large)
mashed
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray
Preheat oven to 350:.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350: for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Source:
“Cooking Light, June 1999, p.140”
Copyright:
“) Cooking Light”
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Nutr. Assoc. : 0

Blueberry Buttermilk Muffins
Recipe By :
Serving Size : 24 Preparation Time : 0:00
Categories : Cakes Muffins
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Soda
3/4 cup Sugar
1/4 teaspoon Salt
2 Eggs — beaten
1 cup Buttermilk
4 ounces Butter
1 1/2 cups Blueberries
Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake at 400F til golden brown, for 20 -30 minutes.
Makes 24 muffins
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Nutr. Assoc. : 0

Banana Cinnamon French Toast
Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Banana — Ripe
2 Large Eggs
1/2 Cup Skim milk
1/2 Teaspoon Cinnamon
4 Slices Bread
3 Tablespoons Margarine
1/2 Cup Maple syrup — Warmed
Blend first 4 ingredients in processor til smooth. Transfer to 13×9 inch pan.
Place bread in milk mixture and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes.
Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side.
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Serving Ideas: Pass warmed syrup separately.
Nutr. Assoc. : 0

Cinnamon Breakfast Cake
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cup Flour
4 Tablespoons Brown sugar
4 Teaspoons Baking powder
4 Tablespoons Shortening
1/2 Teaspoon Salt
1 Egg — Well beaten
1/4 Cup Seedless raisins
1/2 Cup Milk
2 Tablespoons Sugar
1 Tablespoon Butter — Melted
1 Teaspoon Cinnamon substitute
Sift flour, measure, and sift with baking powder, and salt. Add brown sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to form a soft dough. Add raisins. Spread in well-oiled and floured cake tin.
Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in hot oven (435 F) 20-25 minutes.
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NOTES : Mrs. Murray Nevin, Stoneboro, PA
Nutr. Assoc. : 0

Tiny Raisin Apple Loaves
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Bread Dessert
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup butter or margarine — softened
2/3 cup sugar
2 eggs
3 tablespoons milk
1 teaspoon lemon juice
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
1 1/2 cups peeled grated apple
1 cup chopped raisins
1/2 cup chopped nuts
Cream together butter, sugar and eggs until light and fluffy. Beat in milk and lemon juice.
Sift together dry ingredients; stir into creamed mixture just until moistened.
Stir in apple, raisins and nuts. Spoon batter into 3 greased 6 x 3-inch loaf pans.
Bake at 350 degrees 40 to 45 minutes or until toothpick inserted in center comes out clean.
Description:
“Bake these fruity little loaves … give as a gift in the loaf pans
you baked them in.”
Source:
“California Raisin Marketing Association”
S(Internet Address):
“http://www.calraisins.org/”
Yield:
“3 loaves”
– – – – – – – – – – – – – – – – – – –
NOTES : Batter may be baked in 1 (9 x 5-inch) loaf pan. Increase baking time to 1 hour
Nutr. Assoc. : 0

Mexican Churros
Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time : 0:40
Categories : Pastry Snacks
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Canola oil
1 cup water
1/2 cup margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
Remove from heat. Beat in eggs all at once and continue beating until smooth.
Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.
Spoon the dough into a decorator’s tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side.
Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.
Description:
“Churros, or Crullers, are to the Spanish and Mexicans what doughnuts
are to Americans for coffee breaks.”
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Nutr. Assoc. : 0

Cheddar Dill Scones
Recipe By :
Serving Size : 16 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups all purpose flour
1 cup Cheddar cheese — shredded
1/4 cup fresh parsley — chopped
1 tablespoon baking powder
2 teaspoons dill weed
1/2 teaspoon salt
3/4 cup butter or margarine
2 eggs — slightly beaten
1/2 cup half and half
Preheat oven to 400.
In medium bowl, combine all ingredients except butter, eggs and half and half.
Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto a lightly floured surface; knead until smooth (1 minute).
Divide dough in half; roll each into an 8″ circle. Cut each into 8 wedges. Place 1″ apart on cookie sheets and bake 15 to 20 minutes until lightly browned.
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Nutr. Assoc. : 0

Coffee Coffeecake With Espresso Glaze
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
——-CAKE——-
2 Cup Flour
1 Teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
3/4 Cup Unsalted butter — softened
1 Cup Sugar
2 Large Eggs
2 Teaspoon Vanilla
1 Cup Sour cream
2 Tablespoon Instant espresso dissolved in….
1 Tablespoon Hot water
———-GLAZE———-
3 Tablespoon Strong brewed coffee
1 1/2 Teaspoon Instant espresso powder
3/4 Cup Confectioner’s sugar
Into a bowl, sift together the flour, baking powder, soda, and salt.
In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy.
Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.
Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined.
Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly.
Bake the cake in the middle of a preheated 350F oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely.
In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the confectioners. sugar and add it, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency.
Pour the glaze over the coffeecake and let the cake stand for 10 minutes or
until the glaze has set. Serve warm.
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NOTES : A 1989 Gourmet Mag. favorit
Nutr. Assoc. : 0

Cinnamon Cocoa Breakfast Buns
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DOUGH
1/2 cup butter or margarine (1 stick) — cut up
2 large eggs
1/2 cup cooked mashed potatoes
1/4 cup milk
1/4 cup water (70: to 80:F)
1 teaspoon salt
3 1/4 cups bread flour
1/2 cup sugar
2 teaspoons Fleischmann’s. Bread Machine Yeast
FILLING
1 tablespoon butter or margarine — melted
1/4 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon ground cinnamon
TOPPING
Powdered sugar
To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.
To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 W 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.
Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
Bake at 375:F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.
Source:
“Fleischmann’s Yeast”
S(Internet address):
“http://www.breadworld.com/index.html”
Yield:
“12 Buns”
– – – – – – – – – – – – – – – – – – –
NOTES : * One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired
Nutr. Assoc. : 0

Holiday Honey Doughnuts
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 ounce pa active dried yeast
2 tablespoons warm water (105 degrees to 115 degrees F)
2 tablespoons honey — kosher
2 cups flour
1/2 teaspoon salt
2 tablespoons butter — softened
1 egg — beaten
1/4 cup milk
vegetable oil
HONEY NUT FILLING
1/4 cup chopped dried apricots
1/4 cup chopped apples
1/4 cup chopped walnuts
2 tablespoons honey — kosher
Dissolve yeast in warm water; stir in honey. Combine flour and salt; blend butter. Add yeast mixture, egg and milk to form a soft dough. Beat well and knead 5 minutes on a greased baking sheet. Cover and let rise in a warm place about 1 hour or until doubled in bulk. Deep-fry in 350 degrees F oil 2 to 3 minutes or until browned on both sides; turn dough over halfway through cooking time. Drain on paper towels. Slit one side of doughnut and fill each with 2 to 3 teaspoons Honey Nut Filling.
Honey Nut Filing: Combine 1/4 cup each chopped dried apricots, apples and walnuts; stir in 2 tablespoons honey and mix well.
Makes 3/4 cup
Source:
“The National Honey Board”
S(Internet address):
“http://www.honey.com/”
Yield:
“12 doughnuts”
– – – – – – – – – – – – – – – – – – –
Serving Ideas: Serve with honey to drizzle on filled doughnuts.
Nutr. Assoc. : 0

Strawberry Brie Bites
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Appetizer
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Bays English Muffins — split
1/2 cup strawberry preserves
1 1/2 cups strawberries — sliced
1/2 ounce Brie cheese — rind removed
1/2 cup sliced almonds — toasted
Preheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange on foil-lined baking sheet.
Spread preserves over muffins; top with strawberries. Thinly slice cheese; cut into pieces to fit over each muffin third.
Broil 4 to 5 inches from heat source 1 to 2 minutes or until cheese is melted; sprinkle with almonds. Serve immediately.
Source:
“Bays Corporation”
S(Internet Address):
“http://www.bays.com”
Yield:
“2 dozen”
– – – – – – – – – – – – – – – – – – –
NOTES : Brie bites may be prepared up to 30 minutes before broiling
Nutr. Assoc. : 0

Cranberry Raisin Bread
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Bread
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 tablespoon pumpkin pie spice
1/2 cup margarine
1/2 cup brown sugar
1/2 cup orange marmalade
3/4 cup reduced-fat cottage cheese, small curd
2 eggs — slightly beaten
Grated rind of 1 lemon
Grated rind or 1 orange
1/4 cup orange juice
1/2 cup golden raisins
1 cup cranberries — coarsely chopped
In a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly.
Add flour mixture and stir until just moistened. Fold in raisins and cranberries.
Pour into a 9″x 5″x 3″ pan that has been coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes.
Cool in pan 10 minutes; remove from pan and cool on a rack.
Description:
“Mmmmmm . the aroma of bread wafting from the oven often evokes
comforting thoughts of the holiday season. Home-baked breads are
treasured gifts to give during the holiday season, as well as to enjoy
at home. Try Cranberry Raisin Bread to enjoy anytime.”
Source:
“Wheat Foods Council”
S(Internet Address):
“http://www.wheatfoods.org/”
Yield:
“16 slices”
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Nutr. Assoc. : 0

Filled Berlin Doughnuts (Bismarks)
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : Breads Desserts
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Active Dry Yeast
OR
1 tablespoon Bulk Active Dry Yeast
1/4 cup Warm Water — (110-115 Deg F)
1/2 cup Sugar
1 teaspoon Salt
1/3 cup Butter OR Regular Margarine
1 tablespoon Orange Juice
2 teaspoons Rum Extract
1 cup Milk — scalded
Unbleached Flour — up to 4 cups
2 large Eggs — well beaten
Fat For Deep Frying — heated to 375
degrees F
Jam OR Jelly
Soften the yeast in the warm water and let stand for 5 minutes or until it “blooms” or proofs.
Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm.
When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT dough (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes.
Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk.
Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes).
About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool.
Cut a slit through the center in the side of each doughnut. Force about 1/2 teaspoon of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.
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Nutr. Assoc. : 0

Mandel-Halbmonde (Almond Crescents)
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Cookies German
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter OR Margarine
3/4 cup Sugar
1 teaspoon Vanilla Extract
1 1/2 teaspoons Almond Extract
2 1/2 cups Unbleached Flour
1 cup Almonds — ground
Confectioners’ Sugar
Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 tablespoon of dough for each, shape into logs and bend into crescents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crescents in confectioners’ sugar. Cool on racks and store in a tightly sealed container.
Yield:
“3 Dozen Cookies”

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