Whisk the sour cream and eggs into the mashed cherries, then stir in the melted butter. Stir in the flour mixture just until combined. Fold in the chopped cherries.
Pour the batter into the prepared loaf pan. Bake for about 1 hour, until a knife or toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
You can use either Dutch process or natural cocoa here. Using frozen cherries means you can enjoy this all year round.
Wrapped in plastic wrap or aluminum foil, this will keep for 3 days at room temperature or for up to 3 months frozen.
CINNAMON STREUSEL COFFEE COFFEE CAKE
Serves 8
This coffee-scented cake can be on the table in an hour and makes breakfast or snack time something special. It makes for a great midnight snack. And besides, coffee cake made with actual coffee only makes sense.
Cake:
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
½ cup (1 stick) butter, at room temperature
¾ cup sugar
1 egg
Streusel:
½ cup (1 stick) butter, at room temperature
1 cup flour
1 cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon salt
Preheat the oven to 350°F. Grease an 8 x 8-inch baking pan.
Make the cake:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a small bowl, whisk together the milk, instant coffee, and vanilla.
In a large bowl, cream together the butter and sugar with an electric hand mixer on high until light and fluffy, about 2 minutes. Add the egg and mix well. Add half of the flour mixture and mix just until combined. Now add all of the milk mixture and mix just until combined. Finally, add the rest of the flour and mix just until combined.
Make the streusel:
In a medium bowl, combine the butter, flour, brown sugar, cinnamon, and salt. Blend with a fork until combined and crumbly.
Pour half of the batter into the prepared pan and spread it out evenly with an offset spatula. Sprinkle half of the streusel mixture evenly over the batter. Spread the remaining batter in the pan and sprinkle the remaining streusel over the top.
Bake for 45 to 55 minutes, until a knife inserted in the center comes out clean. Place the pan on a wire rack to cool for 10 minutes. Serve warm or at room temperature.
BLUEBERRY CRUMB CAKE
Serves 8 to 10
Bursting with juicy fruit and topped with buttery cinnamon-scented crumbs, this simple cake is a summertime treat. This is our oldest grandson, Cameron’s, favorite cake. He loves blueberries and so do I.
Cake:
2 cups flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon salt
½ cup (1 stick) butter, melted and cooled
2 eggs
1½ teaspoons vanilla extract
½ cup milk
2 cups fresh blueberries
Crumb topping:
6 tablespoons (¾ stick) butter, at room temperature
¾ cup flour
¾ cup sugar
¾ teaspoon ground cinnamon
¼ teaspoon salt
Preheat the oven to 375°F. Grease a 9-inch round cake pan.
Make the cake:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center.
In a medium bowl, whisk together the butter, eggs, vanilla, and milk. Add all at once to the dry ingredients and stir just until combined. Gently fold in the blueberries. Spread the batter evenly in the prepared pan.
Make the crumb topping:
In a small bowl, use a fork to combine all the crumb topping ingredients until clumps form. Sprinkle evenly over the batter.
Bake for 45 to 55 minutes, until light golden brown and a knife inserted in the center comes out clean. Place the pan on a wire rack to cool. Slice and serve warm or at room temperature.
OVERNIGHT CARAMEL PECAN ROLLS
Serves 6
Make these gooey treats the night before for a weekend breakfast or brunch. They make a lovely welcome gift for new neighbors or for a new mother.
1 cup pecan halves or pieces
½ cup (1 stick) butter
¾ cup brown sugar
3 tablespoons light corn syrup
¼ teaspoon salt
12 frozen yeast rolls, such as Rhodes Yeast Dinner Rolls
Spread the pecans in an even layer over a 9-inch round nonstick baking pan with sides at least 1½ inches high. Spray the pan with cooking spray.
In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt and heat over medium heat until the brown sugar is dissolved but not boiling. Pour the mixture over the pecans and let cool for 10 minutes.
Place the frozen yeast rolls on top of the pecans and syrup. Spray a piece of plastic wrap large enough to cover the pan completely with cooking spray. Cover the pan loosely and let the rolls rise at room temperature for at least 8 hours but no more than 12 hours.
Preheat the oven to 350°F.
Remove the plastic wrap and bake the rolls for 30 minutes, or until puffed and golden brown. Remove the pan from the oven. Place your serving plate upside down on top of the rolls and invert the rolls onto the serving plate. Serve warm.
A nonstick pan makes turning out the rolls easier, but if you don’t have one, just grease or spray the pan very well.
MUFFIN TIN DONUT HOLES
Makes 48
These sweet morsels are quicker to make than donuts, and healthier, as they’re baked instead of fried. They are rolled in melted butter and cinnamon sugar after they’re baked, giving them the classic taste of a cake donut. They’re yummy, too.
Donut holes:
2¾ cups flour
½ cup sugar
¼ cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon ground nutmeg
1 cup buttermilk
3 eggs
½ cup (1 stick) butter, melted and cooled
Coating:
1 cup sugar
2 teaspoons ground cinnamon
½ cup (1 stick) butter, melted
Preheat the oven to 400°F. Grease or spray with cooking spray two 24-hole mini muffin tins.
Make the donut holes:
In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, salt, and nutmeg. In a separate bowl, whisk together the buttermilk and eggs. Add the buttermilk and eggs to the flour mixture and lightly mix together. Add the melted butter and mix just until combined.
Scoop a heaping tablespoon of batter into each well of the muffin tins. Bake for 10 to 13 minutes, until the donuts are still pale but a toothpick inserted in the center of a donut comes out clean.
Make the coating:
While the donuts are baking, in a medium bowl, whisk together the sugar and cinnamon.
Remove the donuts from the oven and place on a wire rack to cool for 5 minutes before removing from the tins.
Brush each donut all over with the melted butter, then roll in the cinnamon-sugar mixture. Transfer to a serving platter as you finish each donut. Serve warm or at room temperature.
These are best served on the day that they are made. You can freeze the uncoated donut holes for up to 1 month. Defrost them at room temperature, then dip in the butter and cinnamon-sugar mixture.
Do not use paper liners for these donuts. You can bake them in a regular-size muffin tin if you prefer. Just increase the baking time by a few minutes.
PUMPKIN APPLE CRUNCH MUFFINS
Makes 24
This is the perfect marriage of fall ingredients and flavors. These ar
e best served the day they are made but will keep for three days before the topping loses its crunch.
Crunch topping:
½ cup (1 stick) cold butter, cubed
⅔ cup sugar
¼ cup flour
1 teaspoon ground cinnamon
⅛ teaspoon salt
Muffins:
2½ cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
2 eggs
1¼ cups canned pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
2 cups chopped apples
Preheat the oven to 350°F. Grease or spray with cooking spray two 12-hole muffin tins.
Make the crunch topping:
In a medium bowl, mix together the butter, sugar, flour, cinnamon, and salt using a fork until crumbly.
Make the muffins:
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt. Add the eggs, pumpkin puree, oil, and apples all at once. Mix until just combined. Fill the muffin tins two-thirds full with batter.
Sprinkle the streusel mixture evenly over the tops of the muffins.
Bake for 25 to 30 minutes, rotating the tins halfway through, until a toothpick inserted in the center comes out clean. Place the tins on wire racks to cool for 10 minutes. Remove the muffins from the pan and serve, or place them on the racks to cool completely.
These can be frozen up to 3 months. Thaw in the freezer bag on the counter overnight, then warm them in a low oven before serving.
STRAWBERRIES AND CREAM SCONES WITH STRAWBERRY BUTTER
Makes 8
Nothing says spring to me more than strawberries and cream. These would be lovely at a Mother’s Day or Easter brunch. Serve on the same day for the best results.
Strawberry butter:
½ cup (1 stick) butter, at room temperature
¼ teaspoon salt
¼ cup seedless strawberry jam
Scones:
2½ cups flour, plus more for dusting
⅓ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) very cold butter, cut into cubes
2 eggs
½ cup milk
2 tablespoons cream
1½ cups fresh strawberries, hulled and quartered
Glaze:
½ cup powdered sugar
5 teaspoons cream
½ teaspoon vanilla extract
Make the strawberry butter:
In a small bowl, use a fork to combine the butter, salt, and jam. Cover and refrigerate until ready to use.
Make the scones:
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or two knives until crumbly.
In another medium bowl, whisk together 1 of the eggs, the milk, and the cream. Add the mixture all at once to the dry ingredients. Use a fork to combine just until moistened. Gently fold in the strawberries.
Turn the dough out onto a floured surface and press it into an 8-inch circle 1 inch thick. Cut into 8 even wedges and place on the prepared baking sheet, leaving at least 2 inches between each wedge. Lightly beat the remaining egg with 1 teaspoon water and brush the tops with the egg wash.
Bake the scones for 18 to 20 minutes, until golden brown. Cool on the baking sheet for 10 minutes.
Make the glaze:
In a small bowl, whisk together the powdered sugar, cream, and vanilla. Drizzle over the cooled scones.
Serve warm or at room temperature with the strawberry butter.
The strawberry butter can be stored, tightly covered, in the refrigerator for 1 month, or 6 months in the freezer.
MAPLE PECAN SCONES WITH BACON MAPLE BUTTER
Makes 8
Scones are a great afternoon snack, and these go perfectly with a hot cup of tea or coffee, especially on a cool fall day. Sprinkle additional pecans on top before baking if you want extra crunch and nuttiness. They are best served the day they’re made.
Bacon maple butter:
½ cup (1 stick) butter, at room temperature
3 tablespoons maple syrup
4 slices bacon, cooked, drained, and diced
Scones:
2 cups flour, plus more for dusting
⅓ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup (1 stick) cold butter, cubed
1 cup chopped pecans
1¼ teaspoons maple extract
¾ cup cream
Glaze:
¾ cup powdered sugar
3 tablespoons maple syrup
2 teaspoons cream
Make the bacon maple butter:
In a small bowl, use a fork to combine the butter and maple syrup. Stir in the bacon.
Make the scones:
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter or two knives until crumbly. Stir in the pecans. Make a well in the center of the mixture and add the maple extract and cream all at once. Stir until almost fully combined. Do not overmix or the dough will be tough.
Turn the dough out onto a lightly floured surface and gently knead a few times until the dough comes together. Press the dough into an 8-inch circle about ½ inch thick and cut into 8 even wedges. Transfer the scones to the prepared baking sheet, leaving at least 2 inches between each wedge.
Bake the scones for 18 to 22 minutes, until light golden brown on top. Let cool on the baking sheet for 10 minutes.
Make the glaze:
In a small bowl, whisk together the powdered sugar, maple syrup, and cream until smooth. Drizzle over the cooled scones.
Serve warm or at room temperature with the bacon maple butter.
The maple butter can be stored, tightly covered, in the refrigerator for 1 month or 6 months in the freezer.
CREAM CHEESE DANISHES
Makes 12
Want something easy but impressive for a holiday breakfast or tea? These will dazzle your family and friends. For the best results, serve them on the same day you make them.
6 ounces cream cheese, at room temperature
¼ cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
Flour, for dusting
2 tubes refrigerated crescent roll dough
1 egg
1 teaspoon water
Preheat the oven to 375°F. Position two racks in the middle and bottom rungs of the oven. Line two rimmed baking sheets with parchment paper.
In a large bowl, cream together the cream cheese and sugar with an electric hand mixer on medium speed until very smooth. Mix in the vanilla.
On a lightly floured surface, unroll one tube of dough with a short side facing you. Pinch all the seams together. Lightly flour the top, then gently roll out the dough into a 9 x 12-inch rectangle. Pinch the seams together again. Cut 6 even strips, each measuring 1½ inches wide and 12 inches long. Twist each strip, leaving a 1-inch section flat at one end. With the flat end in the center, wrap the dough around itself into a loose pinwheel shape. Transfer to the prepared baking sheet. Repeat with the remaining strips of dough.
Repeat with the second tube of crescent roll dough.
In a small bowl, beat the egg with the water. Put a rounded tablespoon of filling into the center of each pastry. Brush all the exposed dough with egg wash.
Bake for 10 to 12 minutes, rotating the baking sheets from top to bottom halfway through, until the pastries are puffed and golden. Let cool for 5 minutes (the filling will
be very hot) and serve.
CHOCOLATE CRANBERRY CROISSANT PUDDING
Serves 4 to 5
This decadent bread pudding is a delicious addition to a holiday brunch menu. Make it the night before; it gets better as it sits.
8 mini croissants
⅓ cup semisweet chocolate chips
½ cup dried cranberries
½ cup sliced almonds
1 cup milk
½ cup cream
3 eggs
⅓ cup sugar
1 teaspoon vanilla extract
Cut 6 of the croissants in half lengthwise. Set the tops aside. Cut the bottoms and the remaining croissants into cubes and place in an 8 x 8-inch baking dish.
Sprinkle the chocolate chips, then the cranberries, then ¼ cup of the sliced almonds over the croissants.
In a medium bowl, whisk together the milk, cream, eggs, sugar, and vanilla. Pour the mixture evenly over the croissants. Arrange the reserved croissant tops on top and press lightly into the liquid.
Sprinkle the remaining ¼ cup sliced almonds over the top. Cover the dish with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.
Remove the baking dish from the refrigerator and remove the plastic wrap.
Preheat the oven to 350°F.
Bake the bread pudding for 30 to 35 minutes, until the pudding is set and the almonds are lightly toasted. Let cool for 10 minutes before serving. Serve warm or at room temperature.
This recipe is easily doubled. Use a 9 x 13-inch pan and bake for another 5 to 10 minutes, until the middle is set.
LEMON RICOTTA PANCAKES
Makes about 30 (3-inch) pancakes
With a hint of bright lemon flavor, these pancakes are light and airy. Our favorite way to eat them is with fresh berries and whipped cream, but they go well with maple syrup, too.
1½ cups flour
1½ teaspoons baking soda
3 tablespoons sugar
¼ teaspoon salt
2 eggs
¾ cup ricotta cheese
Debbie Macomber's Table: Sharing the Joy of Cooking With Family and Friends Page 2
