11
Sweet Rolls and Desserts
Apricot Sweet Rolls
The generous amount of filling in these sweet rolls rank them as out of the ordinary. If you prefer a more traditional version, simply cut the filling amounts in half.
DOUGH
MEDIUM
BUTTERMILK 3⁄4 cup
EGG 1
BUTTER OR MARGARINE 4 tablespoons
SUGAR ¼ cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. In a small bowl with an electric mixer, beat the cream cheese until smooth. Add the egg, sugar, and lemon peel and beat until well blended. Stir in apricots, walnuts, and coconut.
2. Place dough ingredients in bread pan, select Dough setting, and press Start.
3. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
4. Grease a 9×13×2-inch baking pan. With a rolling pin, roll the dough into a 12×18-inch rectangle.
FILLING
PACKAGE CREAM CHEESE, SOFTENED 1 (8-ounce)
PACKAGE CREAM CHEESE, SOFTENED 1 (3-ounce)
EGG 1
SUGAR 1⁄3 cup
GRATED LEMON PEEL 1½ teaspoons
SNIPPED DRIED APRICOTS 3⁄4 cup
CHOPPED WALNUTS 1⁄3 cup
FLAKED COCONUT (OPTIONAL) 1⁄3 cup
5. Spread cream cheese filling over dough, leaving a 1-inch border on one of the long edges. Starting with the other long edge, roll up the dough; pinch edges to seal. Slide a 12-inch piece of dental floss or heavy thread underneath the dough. By bringing the ends of the floss up and crisscrossing them on top, pull in opposite directions and cut the dough into twelve 1½-inch segments. Place cut-side up in prepared pan.
6. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
GLAZE
CONFECTIONERS’ SUGAR 1 cup
LEMON JUICE 1 tablespoon
7. Preheat oven to 350°F. Bake for 25 to 30 minutes until golden-brown. Meanwhile, stir together glaze ingredients until smooth; set aside.
8. Remove rolls from oven and immediately transfer rolls to a large platter or serving plate. Allow to cool at least 5 minutes then drizzle with glaze. Serve warm.
CREATIVE SUGGESTION: If you don’t care for dried apricots or have none on hand, this recipe adapts well to any dried fruit of choice, such as peaches, apples, pineapple, and so on.
Yields 12 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 372/Fat 15.7 grams/Carbohydrates 51.6 grams/Protein 7.4 grams/Fiber 2 grams/Sodium 335 milligrams/Cholesterol 64.4 milligrams
Berry Bread Cake
Did you overestimate how much bread you needed yesterday and you’re now left with one too many loaves? Here’s a delicious solution to your problem, guaranteed to make that straggler disappear faster than you can say “Alikazam.”
BUTTER OR MARGARINE, SOFTENED ½ cup
GROUND CINNAMON ½ teaspoon
LOAF OF LEFTOVER BREAD, THINLY SLICED, CRUSTS REMOVED 1 pound
PACKAGES OF FROZEN BERRIES, THAWED 2 (10-ounce)
SUGAR (OPTIONAL) 4 to 6 tablespoons
SWEETENED WHIPPED CREAM
1. Combine butter and cinnamon in a small bowl.
2. Trim crusts from bread and lightly spread both sides of each slice with the cinnamon-butter mixture.
3. In a blender or food processor, purée the frozen berries, adding sugar if necessary to sweeten to taste.
4. Line a 9×5-inch loaf pan with plastic wrap. Cut bread to fit pan and layer with puréed fruit, beginning and ending with the purée. Press down well with a large spoon to compress the bread.
5. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
6. Uncover and invert cake onto a serving dish. Cut into slices and serve with a dollop of whipped cream.
Serves 8
NUTRITIONAL INFORMATION PER SERVING
Calories 419/Fat 22 grams/Carbohydrates 51 grams/Protein 5.9 grams/Fiber 4.4 grams/Sodium 444 milligrams/Cholesterol 40.7 milligrams
Bread Ice Cream
If you thumb through the pages of this book, you’ll find recipes for bread soup, bread salad, and bread cake. Here’s one for bread ice cream you’ll have to try to believe.
SWEET, BROWN BREAD (SEE NOTE) 8 ounces (2½ cups cubed)
DARK BROWN SUGAR 1 cup
EGG 1
HEAVY CREAM 1½ cups
MILK 3⁄4 cup
VANILLA EXTRACT 1 teaspoon
1. Place bread and brown sugar in food processor. Process briefly until reduced to coarse crumbs. Pour onto a large rimmed baking pan.
2. Place bread crumbs in oven 4 inches from broiler. Watch carefully to avoid burning; stir often. Toast until sugar melts and bubbles, about 5 minutes. Remove from oven and cool.
3. In a large bowl, whisk the egg until light and fluffy, 2 minutes. Whisk in the cream and milk, stirring 1 to 2 minutes more. Stir in the vanilla.
4. Pour into ice cream maker and freeze following manufacturer’s directions.
5. As the ice cream begins to stiffen, add the baked bread crumbs then continue churning until the ice cream is done.
Yields 1 quart
NOTE: Try using Irish Soda Bread, Boston Brown Bread, Chock-o-Nut Bread, Delores’s Raisin Walnut Bread, New England Maple Syrup Bread, Scandinavian Rye Bread, or Rum Raisin Bread.
NUTRITIONAL INFORMATION PER CUP SERVING
Calories 394/Fat 23.5 grams/Carbohydrates 43.5 grams/Protein 4.1 grams/Fiber .2 grams/Sodium 115 milligrams/Cholesterol 118 milligrams
Butterscotch Apple Bread Pudding
This combination of apples, raisins, butterscotch, and bread seems like a natural. The bread should be a few days old or briefly dried in a warm oven.
DAY OLD BREAD OF CHOICE 6 cups
BUTTERSCOTCH CHIPS ½ cup
PEELED AND CUBED APPLES 3 cups
GOLDEN RAISINS (OPTIONAL) ½ cup
EGGS 6
MILK 3 cups
SUGAR ½ cup
SALT ½ teaspoon
BUTERSCOTCH ICE CREAM TOPPING 1 cup
VANILLA ICE CREAM, FROZEN FAT-FREE VANILLA YOGURT, OR WHIPPED CREAM (OPTIONAL)
1. Preheat oven to 350°F. Butter a 3-quart mold or casserole.
2. Cut bread into ½-inch cubes. In the prepared casserole, layer half the bread, half the butterscotch chips, half the apples, and half the raisins. Repeat the layers.
3. In a mixing bowl, whisk together eggs, milk, sugar, and salt. Pour over the bread and fruit mixture then top with butterscotch topping.
4. Bake for 60 to 70 minutes until set.
5. Serve warm with vanilla ice cream, yogurt, or whipped cream, as desired.
CREATIVE SUGGESTION: You can cut the fat grams considerably by using one of the delicious fat-free butterscotch toppings or fruit dips now on the market. You’ll never notice the difference!
Serves 6 to 8
NUTRITIONAL INFORMATION PER SERVING (1⁄8)
Calories 471 /Fat 13.5 grams/Carbohydrates 50 grams/Protein 11.2 grams/Fiber 2.7 grams/Sodium 397 milligrams/Cholesterol 175 milligrams
Cinnamon Crisps
Try these flat, crispy cinnamon rolls. They’re unique!
DOUGH
SMALL
MILK 3⁄8 cup
EGG 1
BUTTER OR MARGARINE 2 tablespoons
SUGAR 3 tablespoons
DARK BROWN SUGAR 3 tablespoons
SALT 3⁄4 teaspoon
ALL-PURPOSE FLOUR 2 cups
CINNAMON 1 teaspoon
RED STAR BRAND ACTIVE DRY YEAST ½ teaspoon
MEDIUM
MILK 3⁄4 cup
EGG 1
BUTTER OR MARGARINE 3 tablespoons
SUGAR ¼ cup
DARK BROWN SUGAR ¼ cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
CINNAMON 1½ teaspoons
RED STAR BRAND ACTIVE DRY YEAST 3⁄4 teaspoon
LARGE
MILK 7⁄8 cup
EGG 2
BUTTER OR MARGARINE ¼ cup
SUGAR 6 tablespoons
DARK BROWN SUGAR 6 tablespoons
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 4 cups
CINNAMON 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 1 teaspoon
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
FOR THE SMALL RECIPE
Gently roll and stretch dough into a 24-inch log. With a sharp knife, divide dough into 24 pieces.
FOR THE MEDIUM RECIPE
Gently roll and stretch dough into two 18-inch logs. With a sharp knife, divide dough into 36 pieces.
FOR THE LARGE RECIPE
Gently roll and stretch dough into two 24-inch logs. With a sharp knife, divide dough into 48 pieces.
3. Roll each piece into a 12-inch rope. Hold one end of the rope in place and loosely coil the rest of the rope around the center; tuck the end underneath. Flatten each roll slightly with hand or rolling pin. Set aside on lightly floured countertop.
4. Preheat a large griddle to 400°F.
TOPPING
SMALL
DARK BROWN SUGAR ¼ cup
GRANULATED SUGAR ¼ cup
CINNAMON 2 teaspoons
BUTTER OR MARGARINE, MELTED ¼ cup
MEDIUM
DARK BROWN SUGAR 1⁄3 cup
GRANULATED SUGAR 1⁄3 cup
CINNAMON 1 tablespoon
BUTTER OR MARGARINE, MELTED 1⁄3 cup
LARGE
DARK BROWN SUGAR ½ cup
GRANULATED SUGAR ½ cup
CINNAMON 4 teaspoons
BUTTER OR MARGARINE, MELTED ½ cup
5. In a shallow bowl, combine the sugars and cinnamon.
6. Dunk each roll into the melted butter then dredge in cinnamon sugar mixture. Place on hot griddle and cook 4 minutes per side. When you turn the rolls over, press down firmly on each roll with a spatula to flatten it.
7. Cool briefly on wire racks. These are best served while still warm and crispy.
Small recipe yields 24 rolls
Medium recipe yields 36 rolls
Large recipe yields 48 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 84/Fat 2.2 grams/Carbohydrates 14.7 grams/Protein 1.5 grams/Fiber .4 grams/Sodium 95.8 milligrams/Cholesterol 6.1 milligrams
Dennis’s Bear Claws
Linda’s husband, Dennis, has a weakness for these breakfast treats. Each time he passes through the kitchen, another slice disappears. These almond-filled pastries are more work than most sweet rolls, but husbands like Dennis are worth it!
DOUGH
SMALL
MILK 3⁄8 cup
EGG 1
BUTTER, SOFTENED ½ cup
SUGAR 3 tablespoons
SALT ½ teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
MILK 5⁄8 cup
EGG 1
BUTTER, SOFTENED 3⁄4 cup
SUGAR ¼ cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
MILK 1 cup
EGG 2
BUTTER, SOFTENED 1 cup
SUGAR 6 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
FILLING
SMALL
SLIVERED ALMONDS 1½ cups (6 ounces)
LIGHT BROWN SUGAR 1⁄3 cup
BUTTER ¼ cup
EGG 1
MILK 2 tablespoons
VANILLA EXTRACT ½ teaspoon
ALMOND EXTRACT ¼ teaspoon
MEDIUM
SLIVERED ALMONDS 2 cups (8 ounces)
LIGHT BROWN SUGAR ½ cup
BUTTER 6 tablespoons
EGG 1
MILK 3 tablespoons
VANILLA EXTRACT 1 teaspoon
ALMOND EXTRACT ½ teaspoon
LARGE
SLIVERED ALMONDS 3 cups (12 ounces)
LIGHT BROWN SUGAR 2⁄3 cup
BUTTER ½ cup
EGG 2
MILK ¼ cup
VANILLA EXTRACT 1 teaspoon
ALMOND EXTRACT ½ teaspoon
2. For the filling, place the almonds in a food processor and process until finely ground. Add the rest of the ingredients and process until mixture becomes a paste.
3. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Grease a large baking sheet.
FOR THE SMALL RECIPE
With a rolling pin, roll the dough into a 6×20-inch rectangle. Gently spread the filling lengthwise over half of the dough. Fold the other half of the dough over the filling and pinch the edges to seal. With a sharp knife, cut the 3×20-inch rectangle into four 3×5-inch pieces. Pinch the cut edges to seal.
FOR THE MEDIUM RECIPE
With a rolling pin, roll the dough into a 6×30-inch rectangle. Gently spread the filling lengthwise over half of the dough. Fold the other half of the dough over the filling and pinch the edges to seal. With a sharp knife, cut the 3×30-inch rectangle into six 3×5-inch pieces. Pinch the cut edges to seal.
FOR THE LARGE RECIPE
With a rolling pin, roll the dough into two 6×20-inch rectangles. Gently spread the filling lengthwise over half of each dough. Fold the other half of the dough over the filling and pinch the edges to seal. With a sharp knife, cut the 3×20-inch rectangles into eight 3×5-inch pieces. Pinch the cut edges to seal.
4. Place the rectangles on the prepared baking sheet. With a sharp knife, make four cuts on the sealed long edge about 2 inches long. Curve each bear claw to fan out the “claws.” Cover and let rise in a warm oven 30 to 45 minutes until puffy. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
TOPPING
SMALL
EGGS, BEATEN 1
SLICED ALMONDS ½ cup
MILK 1½ tablespoons
MEDIUM
EGGS, BEATEN 1
SLICED ALMONDS 3⁄4 cup
MILK 2 tablespoons
LARGE
EGGS, BEATEN 2
SLICED ALMONDS 1 cup
MILK 3 tablespoons
5. Preheat oven to 375°F. Gently brush each bear claw with the beaten egg. Sprinkle the sliced almonds and sugar over each. Bake for 15 to 20 minutes until golden-brown.
6. Remove from oven and cool on wire rack.
GLAZE
SMALL
CONFECTIONERS’ SUGAR ½ cup
MILK 1½ teaspoons
MEDIUM
CONFECTIONERS’ SUGAR 3⁄4 cup
MILK 2¼ teaspoons
LARGE
CONFECTIONERS’ SUGAR 1 cup
MILK 3 teaspoons
7. Once cooled, combine the glaze ingredients and drizzle over each bear claw.
Small recipe yields 4 rolls
Medium recipe yields 6 rolls
Large recipe yields 8 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 1039/Fat 67.7 grams/Carbohydrates 91.6 grams/Protein 22.8 grams/Fiber 8.5 grams/Sodium 426 milligrams/Cholesterol 201 milligrams
Guilt-Free Bread Pudding
Now here’s a lighter, healthier version of the traditional bread pudding.
EGG WHITES 4
EGG 1
NONFAT OR LOW-FAT MILK 2 cups
BROWN SUGAR 3 tablespoons
FLAVORED EXTRACT, SUCH AS LEMON, ORANGE, PINEAPPLE, BANANA, ALMOND, RUM, COCONUT, PEPPERMINT, OR VANILLA 1 teaspoon
CUBED, DAY-OLD BREAD OF CHOICE 4 cups
CHOPPED FRESH FRUIT OF CHOICE, SUCH AS CHERRIES, APPLES, BERRIES, PINEAPPLES, BANANAS, OR ORANGES 1 cup
FROZEN FAT-FREE VANILLA YOGURT OR FAT-FREE FROZEN WHIPPED TOPPING
1. Spray a 1½-quart mold or casserole with nonstick cooking spray.
2. In a mixing bowl, whisk together egg whites, egg, milk, sugar, and extract. Add the bread and fruit and pour mixture into prepared mold. Cover with foil.
3. Place mold inside a steamer or on a rack over boiling water inside a large kettle. Cover the kettle and steam for 1½ hours until pudding is set, adding more boiling water to kettle as needed.
4. Serve warm with frozen yogurt or frozen whipped topping as desired.
Serves 4 to 6
NUTRITIONAL INFORMATION PER SERVING
Calories 157/Fat 1.8 grams/Carbohydrates 25.6 grams/Protein 9.6 grams/Fiber .8 grams/Sodium 233 milligrams/Cholesterol 2.2 milligrams
Peaches and Cream Kuchen
When peaches are in season, buy several for this fabulous dessert. If you can’t wait until then, you can use frozen peach slices instead. We love to serve this slightly warm from the oven.
DOUGH
SMALL
WATER ¼ cup
EGGS 1
BUTTER OR MARGARINE ¼ cup
SUGAR ¼ cup
SALT ¼ teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
WATER 5⁄8 cup
EGGS 1
BUTTER OR MARGARINE 1⁄3 cup
SUGAR 1⁄3 cup
SALT ¼ teaspoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
WATER 3⁄4 cup
EGGS 2
BUTTER OR MARGARINE ½ cup
SUGAR ½ cup
SALT ½ teaspoon
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
FOR THE SMALL RECIPE
Grease a 9×13×2-inch baking pan. With a rolling pin, roll dough into an 11×15-inch rectangle. Place in bottom of pan and press 1 inch up the sides.
FOR THE MEDIUM RECIPE
Grease an 11×17-inch jelly-roll pan. With a rolling pin, roll dough into a 13×19-inch rectangle. Place in bottom of pan and press 1 inch up the sides.
FOR THE LARGE RECIPE
Grease two 9×13×2-inch baking pans. Cut dough in half. With a rolling pin, roll dough into two 11×15-inch rectangles. Place in bottom of pans and press 1 inch up the sides.
FILLING
SMALL
COTTAGE CHEESE 3⁄4 cup
SOUR CREAM ½ cup
EGGS 2
BROWN SUGAR ¼ cup
VANILLA 1 teaspoon
ALL-PURPOSE FLOUR 3 tablespoons
MEDIUM
COTTAGE CHEESE 1 cup
SOUR CREAM 3⁄4 cup
EGGS 3
BROWN SUGAR 1⁄3 cup
VANILLA 1½ teaspoons
ALL-PURPOSE FLOUR 4 tablespoons
LARGE
COTTAGE CHEESE 1½ cup
SOUR CREAM 1 cup
EGGS 4
BROWN SUGAR ½ cup
VANILLA 2 teaspoons
ALL-PURPOSE FLOUR 5 tablespoons
TOPPING
SMALL
RIPE PEACHES 4 to 5
OR
FROZEN SLICED PEACHES 1½ pounds
SUGAR ½ cup
MEDIUM
RIPE PEACHES 6 to 7
OR
FROZEN SLICED PEACHES 2¼ pounds
SUGAR 3⁄4 cup
LARGE
RIPE PEACHES 8 to 9
OR
FROZEN SLICED PEACHES 3 pounds
SUGAR 1 cup
3. In a bowl, stir together filling ingredients. Spread evenly over dough. Peel and slice peaches; if frozen, thaw and drain. Arrange the peaches on top to completely cover filling.
4. In a separate bowl, combine sugar and cinnamon. Sprinkle on top of the peaches.
5. Preheat oven to 350°F. Bake for 30 to 35 minutes until the crust is golden-brown and the filling is set around the edges. Cover with foil the last 10 minutes if the crust looks dark enough at that time.
6. Remove from oven and cool on wire rack at least 10 minutes before serving.
Small recipe serves 12
Medium recipe serves 18
Large recipe serves 24
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SERVING
Calories 215/Fat 5.8 grams/Carbohydrates 35.6 grams/Protein 5.7 grams/Fiber 1.3 grams/Sodium 139 milligrams/Cholesterol 52.1 milligrams
Savarin
This spectacular French dessert dates back to the seventeenth century. We urge you to try it the next time you have a group of friends in for coffee and dessert. They’ll definitely be flattered by your efforts! Incidentally, this is also a great addition to a brunch buffet. Important: Read through the directions first. This dough will go through only the first kneading cycle in your machine.
DOUGH
SMALL LOAF
EGGS 3
MILK 3 tablespoons
SUGAR 2 tablespoons
UNSALTED BUTTER, SOFTENED ½ cup
SALT ½ teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Generously butter a 4- or 5-cup ring mold. Place in the refrigerator.
2. Place dough ingredients in bread pan, select Dough setting, and press Start. You may be tempted to add flour to the bread pan because it’s a very gloppy dough. Don’t. It should be more like a batter than a bread dough.
3. After the first kneading cycle (usually 7 to 10 minutes), turn off the machine and allow the dough to rise in the machine for 45 to 60 minutes until doubled in size.
4. Pour the batter into the prepared ring mold. Cover and let rise in a warm place until the dough is almost to the top of the mold, about 30 to 45 minutes. Preheat the oven to 375°F.
5. Once dough has risen, bake for 20 to 25 minutes until golden-brown and pulling away from the sides of the pan. Cool in mold 10 minutes, then unmold; cool slightly on a wire rack.
SYRUP
SUGAR 1½ cups
WATER 1½ cups
FINELY GRATED RIND AND JUICE OF 1 LARGE LEMON OR ORANGE
6. Meanwhile, in a large skillet, stir together the sugar and water for the syrup over low heat until the sugar dissolves. Bring to a boil, reduce heat, and simmer for 2 minutes. Add the lemon or orange juice and rind; remove skillet from the heat. Allow to cool for 5 minutes.
7. Gently place the cake, dark side down, into the syrup in the skillet. (If it’s too wide for the skillet, place the cake on the wire rack over a large pan.) With a bulb baster or a large spoon, continually spoon the syrup over the cake until all of the syrup is absorbed into the cake. Have patience—this step takes some time.
8. When all the syrup is absorbed, place a dish over the cake and turn the cake out upside down (dark side up) onto the dish. Then place your serving dish over the cake and repeat the procedure one more time. Now your cake should be right side up (dark side down) on your serving plate. Cover and refrigerate until ready to serve.
FILLING
DARK RUM, BRANDY, KIRSCH, OR GRAND MARNIER (OPTIONAL) 4 tablespoons
FRESH FRUIT, SUCH AS GRAPES, BERRIES, MELON BALLS, ORANGE SLICES, CHERRIES, PINEAPPLE, KIWI, OR PEACHES
SWEETENED WHIPPED CREAM OR A CUSTARD SUCH AS ZABAGLIONE OR FRANGIPANE
9. Just before serving, sprinkle the cake with the liqueur of your choice, if desired. Fill the center of the cake with fresh fruit, whipped cream, or a custard.
Serves 10 to 12
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SERVING
Calories 205/Fat 9 grams/Carbohydrates 27.7 grams/Protein 1.9 grams/Fiber .2 grams/Sodium 108 milligrams/Cholesterol 74.1 milligrams
Scottish Baps
Here’s a breakfast bun sure to put a smile on the face of any bonny wee lass or laddie!
SMALL
OLD-FASHIONED OATS 1⁄3 cup
WATER 3⁄4 cup
BUTTER OR MARGARINE 1½ tablespoons
HONEY 3 tablespoons
SALT ¼ teaspoon
ALL-PURPOSE FLOUR 2⁄3 cup
WHOLE WHEAT FLOUR 2⁄3 cup
MILLER’S BRAN 1⁄3 cup
RAISINS 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
OLD-FASHIONED OATS ½ cup
WATER 1 cup
BUTTER OR MARGARINE 2 tablespoons
HONEY ¼ cup
SALT ½ teaspoon
ALL-PURPOSE FLOUR 1 cup
WHOLE WHEAT FLOUR 1 cup
MILLER’S BRAN ½ cup
RAISINS ½ cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
OLD-FASHIONED OATS 2⁄3 cup
WATER 13⁄8 cups
BUTTER OR MARGARINE 3 tablespoons
HONEY 6 tablespoons
SALT ½ teaspoon
ALL-PURPOSE FLOUR 11⁄3 cups
WHOLE WHEAT FLOUR 11⁄3 cups
MILLER’S BRAN 2⁄3 cup
RAISINS 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
3. Grease a large baking sheet.
FOR THE SMALL RECIPE
Gently roll and stretch dough into an 8-inch log. With a sharp knife, divide dough into 8 pieces; roll each into a ball and place on prepared baking sheet.
FOR THE MEDIUM RECIPE
Gently roll and stretch dough into a 12-inch log. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place on prepared baking sheet.
FOR THE LARGE RECIPE
Gently roll and stretch dough into a 16-inch log. With a sharp knife, divide dough into 16 pieces; roll each into a ball and place on prepared baking sheet.
4. Cover and let rise in a warm oven 45 to 60 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
5. Preheat oven to 350°F. Bake for 20 to 25 minutes until golden-brown.
6. Remove from oven and serve warm.
Small recipe yields 8 rolls
Medium recipe yields 12 rolls
Large recipe yields 16 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 141/Fat 2.1 grams/Carbohydrates 29.1 grams/Protein 3.7 grams/Fiber 3 grams/Sodium 114 milligrams/Cholesterol 0 milligrams
Steamed Bread Pudding
When you have a bread machine and love trying one new recipe after another, you invariably end up with quite a few partially finished loaves. Here’s one very tasty way to use up those stragglers, and the possible combinations of breads, fruits, and flavorings are endless.
EGGS 3
HALF-AND-HALF 1 pint (2 cups)
SUGAR 1⁄3 cup
FLAVORED EXTRACT, SUCH AS LEMON, ORANGE, PINEAPPLE, BANANA, ALMOND, RUM, COCONUT, PEPPERMINT, OR VANILLA 1 teaspoon
CUBED, LEFTOVER BREAD OF CHOICE 4 cups (about 3 slices)
CHOPPED FRESH FRUIT OF CHOICE, SUCH AS CHERRIES, APPLES, BERRIES, PINEAPPLE, BANANAS, OR ORANGES 1 cup
OR
DRIED FRUIT OF CHOICE, SUCH AS CRANBERRIES, BLUEBERRIES, COCONUT, DATES, OR RAISINS 1⁄3 cup
VANILLA ICE CREAM, FROZEN FAT-FREE VANILLA YOGURT, OR WHIPPED CREAM (OPTIONAL)
1. Butter a 1½-quart mold or casserole.
2. In a mixing bowl, whisk together eggs, half-and-half, sugar, and extract. Add the bread and fruit and pour mixture into prepared mold. Cover with foil.
3. Place mold inside a steamer or on a rack over boiling water inside a large pan. Cover the pan and steam for 1½ hours until pudding is set, adding more boiling water to pan as needed.
4. Remove from mold and drain on a triple layer of paper towels if excessively moist. Serve warm with vanilla ice cream, yogurt, or whipped cream, as desired.
CREATIVE SUGGESTION: We found the combination of bananas, raisins, coconut, and rum extract well worth waiting for.
Serves 4 to 6
NUTRITIONAL INFORMATION PER SERVING (1⁄6)
Calories 268/Fat 11.5 grams/Carbohydrates 34.7 grams/Protein 7.6 grams/Fiber 1.2 grams/Sodium 180 milligrams/Cholesterol 134 milligrams
Tropical Bread Pudding
We offer you this little bit of paradise in a dessert. Enjoy!
EGGS 5
MILK 1½ cups
ORANGE JUICE ½ cup
PINEAPPLE JUICE ½ cup
SUGAR 1 cup
GRATED NUTMEG 1 teaspoon
GRATED ZEST OF 1 LEMON
SALT ½ teaspoon
CUBED, LEFTOVER BREAD OF CHOICE 6 cups
SWEETENED, SHREDDED COCONUT ½ cup
UNSWEETENED CRUSHED PINEAPPLE, WELL DRAINED 1 (8 ounce) can
MANDARIN ORANGES, WELL DRAINED 1 (11 ounce) can
WHIPPED CREAM (OPTIONAL)
1. Butter a 3-quart mold or casserole. Preheat oven to 350°F.
2. In a mixing bowl, whisk together eggs, milk, juices, sugar, nutmeg, zest, and salt.
3. In a separate bowl, toss together the bread, coconut, and fruits.
4. Pour the egg mixture into the bread mixture, and gently stir to blend. Pour into prepared casserole.
5. Bake for 50 to 60 minutes until set.
6. Remove from oven and cool on wire rack for 10 minutes. Serve warm with whipped cream, if desired.
CREATIVE SUGGESTION: Substitute ¼ cup Grand Marnier for ¼ of the cup orange juice.
Serves 8
NUTRITIONAL INFORMATION PER SERVING (1⁄8)
Calories 332/Fat 8.1 grams/Carbohydrates 56.8 grams/Protein 9.2 grams/Fiber 2.3 grams/Sodium 360 milligrams/Cholesterol 136 milligrams
Upside-Down Orange Rolls
We love sweet rolls and coffee cakes that are easy to make but taste great. Here’s one that fits that bill.
DOUGH
SMALL
BUTTERMILK ½ cup
EGGS 1
BUTTER OR MARGARINE 3 tablespoons
SUGAR 3 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
BUTTERMILK 3⁄4 cup
EGGS 1
BUTTER OR MARGARINE 4 tablespoons
SUGAR ¼ cup
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE
BUTTERMILK 7⁄8 cup
EGGS 2
BUTTER OR MARGARINE 6 tablespoons
SUGAR 6 tablespoons
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
TOPPING
SMALL
ORANGE MARMALADE 1 cup
BUTTER OR MARGARINE MELTED 2 tablespoons
FLAKED COCONUT OR CHOPPED NUTS 1⁄3 cup
MEDIUM
ORANGE MARMALADE 1½ cups
BUTTER OR MARGARINE MELTED 3 tablespoons
FLAKED COCONUT OR CHOPPED NUTS ½ cup
LARGE
ORANGE MARMALADE 2 cups
BUTTER OR MARGARINE MELTED 4 tablespoons
FLAKED COCONUT OR CHOPPED NUTS 2⁄3 cup
3. In a bowl, stir together the topping ingredients; set aside.
FOR THE SMALL RECIPE
Butter an 8- or 9-inch square baking pan. Evenly spread the topping mixture in the bottom of the pan. Gently roll and stretch dough into a 9-inch rope. With a sharp knife, divide dough into 9 pieces; roll each into a ball and place in pan.
FOR THE MEDIUM RECIPE
Butter a 9×13×2-inch baking pan. Evenly spread the topping mixture in the bottom of the pan. Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.
FOR THE LARGE RECIPE
Butter two 8- or 9-inch square baking pans. Evenly spread the topping mixture in the bottom of the pans. Gently roll and stretch dough into an 18-inch rope. With a sharp knife, divide dough into 18 pieces; roll each into a ball and place in pans.
4. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
5. Preheat oven to 350°F. Cover pan(s) with foil and bake for 25 minutes. Uncover and bake 8 to 10 minutes more until golden-brown.
6. Remove from oven, invert onto serving dish, and serve warm.
Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 306/Fat 6.8 grams/Carbohydrates 58 grams/Protein 4.8 grams/Fiber 1.7 grams/Sodium 388 milligrams/Cholesterol 18.4 milligrams