Blueberry Cheese Danish Pastries

December 8th, 2011 § 0 comments § permalink

Ingredients

For the filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
2 tablespoons all purpose flour
1 cup crushed blueberries

For the glaze:

11/4 cups confectioners’ sugar
2 tablespoons fresh lemon juice
Quick puff pastry
2 boxes quick puff pastry

Directions

Make the filling: In a bowl beat together the cream cheese, the sugar, the yolk, the vanilla, the salt, the zests, and the flour until the mixture is smooth and chill the filling, covered, for at least 1 hour and up to 24 hours.
Unroll 1 defrosted box of puff pastry onto a lightly floured work surface. Cut into even squares. Each square will be cut at the corners. Add a tablespoon of filling and 1 teaspoon blueberries to enter. Cross the left side of each slit made onto the top of the filling, overlapping dough. Continue around until pastry resembles a pin-wheel. Brush with egg wash.
Bake at 350° for 25-30 minutes, or until they are crisp and golden. Keep an eye on pastry as extra filling may change baking time.
Make the glaze while the Danish pastries are baking: In a bowl whisk together the confectioners’ sugar, sifted, and enough of the lemon juice to make a thick but pourable glaze.
Transfer the Danish pastries to a rack and drizzle some of the glaze over each pastry. The Danish pastriies may be cooled to room temperature, wrapped in plastic wrap and foil, and frozen for 1 month. Transfer the Danish pastries to a baking sheet and bake them in the middle of a preheated 400°F oven for 5 minutes, or until they are heated through.

Recipe Property of Shawona Jones.

Cinnamon Buns

December 8th, 2011 § 0 comments § permalink

Ingredients

4 cups all purpose flour
1 package active dry yeast
1 cup warm milk, scalded and skimmed
1/2 cup granulated sugar
1/3 cup butter, melted
1 teaspoon salt
2 eggs

Filling:

1 cup brown sugar, firmly packed
21/2 tablespoon cinnamon
1/3 cup butter, softened

Icing:

8 tablespoons butter, softened (1 stick)
11/2 cups confectioners’ sugar
1/4 cup cream cheese
1/2 tablespoon vanilla extract
1/8 teaspoon salt

Directions

Dissolve the yeast in warm milk and set aside for 5 minutes to proof (foam). Combine sugar, butter, eggs and salt. Stir in flour and yeast mixture. Turn the dough out onto a lightly floured board and knead until smooth. Sprinkle lightly with flour, as needed, to keep dough from sticking  (dough should be slightly sticky). Add as little flour as possible; the more flour that is added, the heavier the bread will be, and the goal is to have very light bread, so if the dough is sticking rub a little oil on your hands. Place in a lightly greased bowl and turn once to grease top. Cover, let rise in a warm place free from draft about one hour or until dough has nearly doubled in size. Punch down, and roll the dough on a clean surface lightly dusted with flour. Roll out to a rectangle shape until it is approximately 21 inches long and 16 inches wide by 1/4” thick. If dough begins to resist, stop working and allow it to rest for 15 minutes. Preheat oven to 400°F. While oven is preheating, mix ingredients for filling. Mix brown sugar and cinnamon in a small bowl. Spread the softened butter evenly over the surface of the dough, then sprinkle with the cinnamon sugar mixture. Starting from the long side, begin rolling the dough down to the bottom edge, jelly roll style. Cut the rolled dough into 13/4” slices and place and place into a lightly greased baking pan, allowing about 1 inch space between each.
Put the rolls into a warm place and allow to rise again until nearly double in size (approximately 30 minutes). Bake for 10 to 15 minutes or until lightly golden. While the rolls are baking, mix ingredients for icing.
Beat well with a rotary mixer until light and fluffy.
When the rolls are done, drizzle generously with the icing while still warm.

Recipe property of Shawona Jones.

Orange, Cranberry & Pecan Muffins

December 8th, 2011 § 0 comments § permalink

Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup coarsely chopped fresh or frozen cranberries
1/2 cup chopped pecans  (optional)
1 tablespoon orange zest

Topping:

2 tablespoons sugar
1/8 teaspoon ground nutmeg

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in orange zest, cranberries and pecans. Fill greased or paper lined muffin cups two thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400°F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Recipe Property of Shawona Jones.

Pumkin Coffee Cake

December 8th, 2011 § 0 comments § permalink

Ingredients

Topping:

1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoon cold butter or margarine
1/2 cup chopped pecans

Cake:

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1/2 cup canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground ginger

Directions

In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8 inch round cake pans. Sprinkle with topping. Bake at 325°F for 40-50 minutes or until a toothpick inserted neat the center comes out clean.

Recipe property of Shawona Jones.

Simple Scones with Dried Fruit

December 8th, 2011 § 0 comments § permalink

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
21/2 teaspoons baking powder
1/4 teaspoon salt
4 oz cold butter or margarine
2/3 cup whole milk
1 egg separated
3/4 cup dried fruit
2 teaspoons sugar for sprinkling

Directions

Preheat oven to 325°F.

In a large bowl, stir together flour, 2 tablespoons sugar, baking powder and salt.
Cut butter into flour mixture. Will resemble crumbs.
In a small cut, with fork, mix milk and egg yolk.
Make well in center of flour mixture. Pour in milk mixure and dried fruit. Stir just until combined.
Transfer dough to un-greased large cookie sheet.
With floured hands, shape into 7 in round. With floured knife, cut into 8 wedges, but do not separate wedges.
Brush wedges with egg white sand sprinkle 2 teaspoons of sugar on top.
Bake 22-25 minutes until golden brown and just cooked through.
Transfer to a wire rack to cool.

Recipe Property of Shawona Jones

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