Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

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Danish Pastry With Lemon and Cream Cheese

by Danica Waters

Danish Pastry With Lemon and Cream Cheese remains one of my family’s Christmas morning standards, just as it has been for the last ten years.  It is not only a recipe  that is deceptively easy to make, it also happens  to be one that is easy to make ahead of the big day, which is very, very mportant.

Indeed,  I have far better things to do with my time and energy on Christmas Eve  than worry about what I’m going to feed everybody the next morning.

Like figuring out where I put all the gifts I’d tucked out of sight (and mind) during the previous year.  And then gift wrapping them all.  Every last one.

Eeeeesh.

So here it is, folks.  The most dee-licious cheese-filled danish, with a crisp-tender, yeast-based crust and a yummy lemony-cream cheese center.

Make it now.  Freeze it for Christmas.  Love your inner procrastinator.

Enjoy!

Danish Pastry With Lemon and Cream Cheese

(Colorado Cache Cookbook)

1 package dry yeast

1/4 C lukewarm water

1 tsp sugar

1 egg, lightly beaten

2 C all-purpose flour, sifted

1/4 tsp salt

3/4 C butter

2 – 8 oz pkgs cream cheese, softened

1 C sugar

1 tsp fresh lemon juice + 1/2 tsp zest of lemon

Powdered sugar, to dust danishes

 

Mix yeast, water, and sugar.  Let stand for 10 minutes.  Add egg.  Cut butter into flour and salt and mix well.  Add yeast mixture.  Divide into two balls and roll each out into 8×10 inch rectangles.

Make filling by combining cream cheese, sugar, and lemon juice and zest.

Spread 1/2 of the filling on each rectangle in the center, and fold each long side in towards the middle, trying to make sure the sides overlap a little bit at first (they will spread).

Fold the short ends up about 1-1/2 inches.

Bake immediately at 375 degrees F for 25 minutes.

Cool danishes on racks and dust with powdered sugar.

To serve, cut lengthwise in half, then crosswise into wedges.

Serves 10-15

 

Posted November 30th, 2011.

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Cranberry Nut Bread

by Danica Waters / photo credits at bottom of post

 

I will never forget the day I first tried my hand at making cranberry bread.  I’d discovered this fantastic heirloom recipe in a fall issue of Taste of Home Magazine, and I was particularly excited because I happened to be experiencing one of those rare, breathtaking moments when the house was gleaming, the laundry was done, the kids were clean and contentedly immersed in their paper dolls upstairs, and the groceries were in-house – all before it started to snow.

I put some CD’s on shuffle, pulled out all the ingredients, and prepared for a fun afternoon of baking.  All was going swimmingly well until I actually pondered the recipe.

 

It said to put the fresh cranberries with the sugar and orange peel in a pot, and bring it to a boil.

 

No water.

 

No butter.

 

Just cranberries, orange peel, and sugar.

 

Something had to be wrong.

 

Call me crazy, but fresh cranberries look like little red leather balls.  They don’t squirt when you pinch them.  Having never worked with fresh cranberries before, I cut one open just to see if I was missing something.

 

Nope.

 

It was still the equivalent of a little red leather ball.

 

I’ll admit I am a person who tends to over-think things.  I also will reluctantly admit to having a few trust issues, which I personally prefer to label “Critical Thinking”. And my Critical Thinking Cap was spinning with visions of little red leather balls coated in a goopy sugar-brittle mess that would take weeks to clean.  Heaven knows there was nothing to keep the mixture from sticking to the pan!

 

I called my mom to see if she had any insight into the world of cranberries, certain that the recipe was missing a step or some ingredients or something.  Mom told me I had trust issues, and I should just do what the recipe said to do.

 

I told her I would enlist her assistance in cleaning up the mess if it didn’t work.

 

She said to bring her a loaf when it did.

 

It did.

The insides of those little red leather balls melted like butter once I turned on the heat; the internal pressure made the skins “pop”, and my terror visions of singed sugar-brittle turned into a ruby-colored mash that made the whole house smell like Christmas.  I was ecstatic.

 

So now we know.  And I have pictures to prove it.

 

 

 

 

 

 

 

This recipe is an annual favorite.   It is a rich, moist, dark bread with the perfect balance of sweet-tart and savory, and it is equally delicious with a smear of cream cheese on top as it is served all by itself.  Best of all, it takes mere minutes to make, and it freezes ahead like a charm.

 

Enjoy!

 

Cranberry Nut Bread

(Taste of Home Magazine, December/January 1995 issue)

 

2-1/2 C halved fresh or frozen cranberries, divided (note:  over the years, I’ve taken to leaving my cranberries whole – it gives a chunkier, jewel-studded texture to the bread)

2/3 C sugar

2 tsp grated orange peel

2-1/4 C all-purpose flour

¾ C light brown sugar

1 Tbsp baking soda

½ tsp salt

2 tsp ground cinnamon

¼ tsp ground cloves

2 eggs, lightly beaten

¾ C sour cream

¼ C butter or margarine, melted

1 C chopped nuts (walnuts or pecans preferred)

 

In a saucepan, combine 1-1/2 cups cranberries, sugar, and orange peel.  Bring to a boil; reduce heat and cook for 6-8 minutes or until the cranberries are soft.  Remove from the heat; stir in the remaining berries and set aside.

In a bowl, combine flour, brown sugar, baking soda, salt, cinnamon and cloves.  Combine eggs, sour cream and melted butter; stir into dry ingredients until blended.  Fold in cranberries and pecans.  Pour into two greased 8-1/2 in x 4-1/2 in x 2-1/2 in loaf pans (mini loaf pans and muffin tins work, too – just adjust your baking time accordingly!).

Bake at 350 degrees F for 55-60 minutes or until the bread tests done.

 

Photo Credits:

Cranberry photo courtesy www.vegetarian-nutrition.info via Google images

All other graphics by the Allspice Chronicles

 

Posted November 16th, 2011.

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The Ultimate Sour Cream Zucchini Bread

by Danica Waters (image courtesy of www.allrecipes.com)


Several years ago,  a coworker of mine introduced me to the best banana bread I have ever, ever tasted.  She said the secret ingredient was sour cream.  While my mom’s recipe for zucchini bread was already fantastic, I decided to try my hand at adding a bit of sour cream to the recipe.  The results were even more  fantastic.

Preparing for a school bake sale, I decided to make this sweetbread truly decadent,  so I added chocolate chips and dried cranberries and made mini-loaves.  I ended up having to make a second batch, as two of the mini loaves “mysteriously” disappeared when the kids came home from school.   The loaves sold out fast; they look beautiful studded with ruby-colored cranberries and chocolate chunks, and they taste even better!

Note:  if you’re making zucchini bread for a bake sale, be  sure to leave out the nuts from half of the recipe and label accordingly!  There’s lots of folks with allergies and aversions  to nuts out there…

Enjoy!

 

The Ultimate Sour Cream- Zucchini Bread

3 large eggs, beaten

2 C sugar

1 C vegetable oil

1 tsp vanilla extract

2 C grated zucchini

3 C  flour

1 tsp cinnamon

1 tsp salt

1 tsp soda

1/4 tsp baking powder

1/2 C dairy  sour cream

1  C chocolate chips

1 C dried cranberries

1 C chopped nuts (walnuts or pecans work well)

 

Preheat oven to 350 degrees F.  Grease and flour two 9 x 3 x 5 loaf pans, mini loaf pans, or line muffin tins with paper liners, set aside.

In medium bowl, combine flour, cinnamon, salt, soda, and baking powder; mix well using wire whisk and set aside.

In large mixing bowl, combine sugar, eggs, oil, and vanilla.  Add grated zucchini and stir well.  Add dry ingredients a bit at a time, alternating with the sour cream; add desired nuts, cranberries and chocolate chips.

Pour into prepared baking pans.  Larger loaf pans should take approximately 60-65 minutes to bake at 350 degrees F, while baking time for mini loaves and muffins should be scaled down.  Bread is done when a pick inserted in the center comes out clean.

 

Note:  Use up that zucchini!  This sweetbread freezes exceptionally well, and is great to share with neighbors, teachers, and friends!

Posted September 2nd, 2011.

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