Finnish Biscuit

Known as Pulla, Cardamom Bread or Finnish Biscuit - it's always rich and tasty with coffee.  My grandmother always bought it from a woman who made it in her home. Makinen, Minnesota is like that - everyone shares their talent, whether it is making Finnish Biscuit or sharing your table for coffee. 

Since Finnish heritage is so important to my grandparents, I wanted to try making my own Finnish Biscuit. I tested 3 different toppings - and found the simplest was my favorite. Below is the recipe from Beatrice Ojakangas's "The Finnish Cookbook."

Pulla

1 pkg yeast

1/2 cup warm water

2 cups milk, scalded and cooled to room temp

1 cup (or less) sugar

1 tsp salt

7-8 cardamom pods seeded (1 tsp ground)

4 eggs beaten 

8-9 cups flour

1/2 cup melted butter

Dissolve the yeast in water. Add milk, sugar, salt cardamon, and enough flour to make a batter (2-3 cups).  Beat the dough until smooth and elastic. Add 3 more cups of flour and beat well. Add the butter. The dough should be smooth and glossy. Add enough of the remaining flour to make a stiff dough.  

Turn out dough onto a floured surface and let rest for 15 minutes. Then knead until smooth and satiny.  Place in a lightly greased bowl and set in a warm place to rise until doubled (about 1 hour.)  Punch down dough, and let rise again until not quite doubled (about 3o minutes). 

Turn out dough unto a floured surface and divide into 3 parts (this is where a kitchen scale comes in handy!)  Divide each part into 3 more - and roll each piece into long rolls. The strands should match each other in length. Braid three strands together - pinching the ends at the beginning and end to keep in place. Place braids onto a parchment-covered cookie sheet and let rest for about 20 minutes. Brush loaves with egg wash and bake in hot oven (400 degrees) for 25-30 minutes.

Don't overbake - it will dry out the loaves! 

Loaf #1: raw sugar (large crystals) sprinkled on after egg wash, before baking.

Loaf #2: egg wash only (personaly favorite)

Loaf #3: egg wash, then brushed with coffee after baking and sprinkled with bakers sugar. 

Auntie Linda's Date Krispie Balls

They only come out at Christmas time- and they always elicit requests for the recipe. They are pretty forgiving - but do require quick hands and constant attention during the cooking of the date mixture. So - set aside a little time and pull in the troops to help you roll the finished product. This is one recipe you'll want to keep.

Auntie Linda's Date Krispie Balls

1 cup butter

2 eggs

2 cups sugar (can mix in some brown sugar with the white)

1 lb dates (chopped)

1 tsp vanilla

1/4 tsp salt

6 cups Rice Krispies

1/2 cup crushed walnuts

topping: crushed walnuts, sweetened coconut, pwd sugar

Melt and allow to cool: 1 cup butter

Beat well: 2 eggs, add 2 cups sugar and 1 lb dates

Add this to the cooled butter and cook mixture over medium heat for 15-20 minutes unitl it thickens. Stir constantly. Mixture will turn amber when getting close to finished.  Remove from heat.  Add vanilla and salt.

IN a large bowl combine 6 cups Rice Krispies/nuts and mix well. Allow to cool for 5 minutes (or less if you can handle it). Grease hands and roll into balls (or use a small scoop if you have it.) Size of walnuts. Roll balls in topping. Place on parchment paper to cool.

Makes 6-7 doz. 

Butter Sandwich Cookies

This last weekend was the perfect time to start the cookie baking! I spent Sunday afternoon with my mother-in-law - she is a pro at sugar cookies with detailed decorations. I made my favorite: Butter Jam Sandwich Cookies. The only sad part is that you are essentially using 2 cookies to make one. So, make sure you roll these really thin - and watch the baking time. If you are able to get them thin enough, your baking time can be as short as 6 minutes. It's not a bad idea to have a test run with only a few cookies on the sheet. Also, I didn't take the time to rechill the dough everytime - and it was OK. If these were the only cookies on a plate - I'd take the time. However, they are going to be on a plate with about 10 other varieties - and they will still hold their own!

Sarah’s Butter Sandwich Cookies
3 cups all purpose flour
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2/3 cup sugar
2 1/2 tablespoons whole milk
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
Parchment Paper
Assorted decorations (such as powdered sugar, icing, colored sugar crystals, and edible glitter)2/3 cup preserves (such as apricot, seedless raspberry, or seedless blackberry)

Whisk flour and salt in medium bowl to blend well. Using electric mixer, beat butter and 2/3 cup sugar in large bowl until fluffy. Beat in milk, lemon peel, and vanilla extract. Add flour mixture and beat until blended. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled. Let soften slightly before rolling out.)

Roll out each dough disk between sheets of parchment (or waxed) paper to 14x11-inch rectangle, occasionally lifting parchment paper to smooth out wrinkles. Refrigerate dough on baking sheets, still between sheets of parchment paper, until cold and firm, about 30 minutes. Place 1 dough piece on work surface. Peel off top sheet of parchment paper. Press same parchment paper gently back onto dough. Turn dough over (still between parchment paper sheets). Peel off top sheet of parchment paper and discard.

Using 2 1/4-inch scalloped round cutter and with dough still on parchment paper bottom, cut out cookies. Using 1- to 1 1/4-inch scalloped round cutter, cut out center from half of cookies. Gather dough centers and excess dough around cutouts; shape excess dough into disk and chill. Slide parchment paper with cutouts onto baking sheet and chill. Repeat with remaining dough disk, cutting out rounds, cutting centers from half of rounds to make top rings, and gathering and chilling excess dough. Roll out excess dough between sheets of parchment paper, making more cookie bottoms and top rings. Repeat rolling and cutting until all of dough is used.

Position rack in center of oven and preheat to 350F. Line 2 large baking sheets with parchment paper. Using metal spatula to lift cutouts from waxed paper, transfer cookie bottoms to 1 prepared sheet and top rings to second sheet, spacing slightly apart (cookies spread very little). Sprinkle some top rings with colored sugar crystals (or leave plain to decorate later). Bake cookies, 1 sheet at a time, until pale golden, about 8 minutes. Cool cookies on baking sheets 5 minutes. Transfer cookies to racks; cool completely.

Arrange cookie bottoms on work surface. Spread each with 1 teaspoon preserves. Sift powdered sugar over plain cookie rings or decorate with icing and sugar crystals or edible glitter as desired. Press 1 top ring onto each prepared cookie bottom. (Cookies can be made 3 days ahead. Store airtight between sheets of parchment paper in refrigerator.)

Potica (pah-TEET-zah)

Baking potica is something that always reminds me of my great-grandmother. She could roll the dough so thinly - the point was to read the newspaper through the dough. I finally had the chance to try out the recipe in a large bakery kitchen. Somehow, working in a real bakery allowed the dough to stretch more thinly than I can ever get it at home.

Working with my Mom was even more special. She saw my great-grandmother make this many more times than I ever did. She has the right cloth to roll up the dough and heavy duty ovens to make many loaves at once.

The recipe is a bit of a family secret - and permission has not yet been obtained to publish. However, if you have at least learned how to pronouce Potica - this was worth the read. The walnut filled coffee cake is a favorite for my family.

Planning a Cookie Exchange

Cookie Exchanges are so fun - and a great way to get a unique assortment of cookies. I'm planning an upcoming exchange with a bunch of friends - many of whom have never participated in the exchange. The questions are mostly around acceptable cookie choices. Are brownies OK? How many cookies will I need to make? I am getting some feedback that my 'invitation' is a little intimidating... well, it's straightforward - and this is serious business! I even removed some of the rules that I found online when looking for some guidelines!

Below is my version of the Cookie Exchange Rules:

Take a break from the holiday rush and spend some time with old and new friends. Appetizers and hot drinks will be provided while sampling all of the great holiday cookies!

RULES OF THE HOLIDAY COOKIE EXCHANGE

RSVP:

* Please RSVP by 12/01

* include type of cookie that you plan on baking to avoid duplicates

What to bring:

* 1 dozen cookies per attendee (official count to be made by 12/01)

* 1 dozen cookies for sample buffet (broken cookies OK to sample!)

* Containers to carry away your assortment

* Copies of your recipe for others

Cookie Rules:

* "no-bake" cookies not allowed (not fair to exchange rice krispies for hand-decorated sugar cookies!)

*If you would like to see the cookie on a holiday platter it will be perfect for the exchange!

* If you don't have time to bake, or if your recipe took a turn for the worse, you can substitute with yummy, real-bakery cookies.

* If you cannot attend and would still like to exchange cookies, you may deliver your cookies the day before the party. I will exchange for you.

Chocolate-Cherry-Almond Biscotti

Once again, I am looking through the cabinets to see what I can bake tonight. I love bringing biscotti into work as it gives an excuse to eat cookies in the morning. Dried cherries, a small amount of dark chocolate chips, a small amount of semi-sweet chocolate chips, and almonds. I have to admit that I rummaged through a snack mix to get a few more almonds. It's not something that I would recommend, but in this case the almonds were raw and mixed with dried blueberries - so I think they will do the trick. This is my second Monday in a new job, and the second Monday that I have brought cookies in - I think I might be setting a dangerous protocol that will require cookie baking every Sunday night. Sounds fun!

 Biscotti with cherries, chocolate and almonds

adapted from The New Best Recipe

2 cups (10

 oz) flour

1 tsp baki

ng powder

1/4 tsp salt

4 TBSP butter (softened)

1 cup (7 oz) sugar

2 large eggs

1/2 tsp vanilla

1/4 tsp almond extract

3/4 cup almonds: toasted, cooled and coarsely chopped

1/2 cup dried cherries

1/2 cup chocolate chips

egg white for egg wash

preheat oven to 350 degrees

1. whisk together flour, baking powder, and salt in a medium bowl and set aside.

2. Cream butter and sugar together. Add eggs one at a time, then mix in extracts. 

3. Stir in cooled almonds, cherries, and chocolate chips.

4. Fold in flour mixture until just mixed.

5. With floured hands, shape dough into 2 long 'logs' that are 2" wide by 13" long.

6. Smooth sides and brush with egg wash.

7. Bake for 35 minutes, until top begins to brown.

8. Pull logs out of oven. Let cool for 10 minutes. Turn down oven to 325 degrees.

9. Using a serrated life, cut each log into cookies 3/8 inch thick - on the bias.

10. Place cookies back on sheet about 1/2 inch apart. Bake until crisp and golden on each side (about 15 minutes)

Biscotti can be stored in airtight container for up to 2 weeks.

Simple Goodness

A last minute dinner invitation reminded me of my scandonavian roots - and how tasty it can be to stick with the familiar sometimes. After a slow cooked lamb stew - the rice pudding came out. Rice pudding is fantastic when it is done right, but is so often done wrong:too sweet, too mushy or too heavy. But when done right, it is slightly sweet and you can still feel the individual grains of rice without any crunch.

So, rice pudding it is. Now the scandonavian roots are to be debated. It just happens that my finnish side would often include rice pudding in with the holiday spread of food. Our tradition included an almond in the pudding. Whomever "won" the almond was supposed to do the dishes - but usually just got to brag that they found it.

Rice Pudding
1 cup long-grain rice, rinsed and drained well
6 cups milk
1/2 cup sugar, plus
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 300 degrees F.
Mix all of the ingredients together and place in a 3-quart covered saucepan. Bring to a simmer on the top of the stove and then place, covered, in the preheated oven.
Bake without disturbing or stirring for 2 hours and 45 minutes. The pudding will almost caramelize and become a pale golden color.

Compromise with cookies

Making chocolate chip cookies has always brought smiles and good will. As a new wife a few years ago, I offered to make cookies for my husband to bring into the office. His only request - make them thin and crispy. Now, I prefer them thick and chewy - quite the opposite from what I was imagining. After an argument - I reluctantly made the cookies that he would like most. The 'thin and crisp chocolate chip cookie' recipe from the American Test Kitchen has since become my FAVORITE cookie recipe - turning out fantastic carmelized cookies that stay chewy for days.

Chocolate Chip Cookies

1 1/2 cups (7.5 oz) unbleached flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 stick melted and cooled unsalted butter

1/2 cup (3.5 oz) granulated sugar

1/3 cup (2 1/3 oz) brown sugar

2 Tbsp light corn syrup

1 large egg yolk

2 Tbsp milk

1 Tbsp vanilla extract

3/4 cup semisweet chocolate chips

* using a scoop will ensure uniform sized cookies. You can also shape the dough into a long roll on parchment paper, cool in the fridge, then slice off the amount you want for each cookie.

* Bake for 10-12 minutes in a 375 degrees.

* Cool the dough before baking.

Election Treats

While attending a mixed election party (people on both sides of the fence!) last night - I was lucky enough to try some really tasty treats. One - a lemon meringue tartlette - really caught my attention, and I will be looking for a recipe to try this fall. The meringue seemed unbaked: completely white and a little sticky, but very stable. Maybe it was made more like marshmallow and cooked before piping very cute tops to the tarts. I'm now on the lookout!

Pumpkin Ice Cream

Some friends are stopping by for my husband's fantastic pizza - deep dish tonight. Thinking about a dessert that will be fun - and tasty on this unseasonally warm fall day - and ice cream it is. The pumpkin is for the fall - and the amaretti cookies to tie it to the italian tastes of the evening.

Pumpkin Ice Cream with Amaretti Cookies

1 cup (8 oz) pumpkin puree
1 tsp vanilla
2 cups (16 oz) heavy cream
3/4 cup (6 oz) dark brown sugar
5 egg yolks
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
pinch freshly grated nutmeg
1 Tbsp bourbon
Amaretti cookies


1. whisk pumpkin and vanilla together. Cover and chill for 3-8 hours. Go to step 2 after pumkin is at least 3 hours cold.
2. Scald Cream: In a heavy saucepan, combine 1 1/2 cup (12 fl oz) of the cream and 1/2 cup (4 oz) of brown sugar. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes.
3. Meanwhile, combine the egg yolks, spices and salt, remaining (4 fk. oz) cream and remaining (2 oz) sugar in a bowl. Whisk until sugar dissolves and mixture is smooth.
4. Temper egg mixture and cook custard: Remove cream from heat. Slowly dribble about 1/2 cup (1 laddle) of hot cream into the egg mixture - constantly whisking - until smooth. Pour egg mixture into the cream mixture and cook over medium low heat stirring constantly with a wooden spoon. Cook until 160-170 degrees - coats the back of the wooden spoon and your finger leaves a clear trail. This will take about 4-6 minutes of cooking. Do not let the custard boil. Pour mixture through a fine-mesh sieve into a bowl.
5. Cool down custard to room temperature by placing bowl into ice bath and stirring occasionally. Whisk in pumpkin mixture. Cover with plastic wrap - directly on top of custard to avoid a skin forming. Refrigerate until well chilled - at least 3 hours or up to 24.
6. Pour custard into an ice-cream maker and freeze according to directions. Stir in bourbon during the last minute of churning (any earlier will lower freezing point and slow down the freezing process). Transfer ice cream to freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Serve with amaretti cookies.

Bananas and Cardamon

Had three overripe bananas, a brand new jar of cardamon, and a few chocolate chips. Good thing i had an egg hanging out in the fridge - didn't even need a run to the grocery store downstairs. Biscotti smells great - can even smell it through my stuffed nose.  Can't wait until this cold is gone and i can smell, taste and hear like a healthy person!

note: these came out much softer than normal biscotti due to the banana content even with increased baking times. The banana flavor comes through - next time i think i'll stick to just cardamon and get the cookie to harden up.

Banana Cardamon Biscotti

2 cups flour

1/2 cup sugar

1 tsp baking pwd

1/4 tsp salt

3 ripe bananas, mashed

1 tsp vanilla

1tsp cardamon

1 egg

1 Tbsp oil

handful of chocolate chips

Potica Recipe

This recipe was found online. It's different from my family recipe. The biggest changes are adding orange peel - which is a really nice addition - and the structure built by stirring for 3 minutes at the beginning of making the dough. This didn't come close to cracking - and was very tasty. For Bread:

2-2 1/2 cups AP flour

1 pkg active dry yeast (2.25 tsp)

1/3 cup milk

1/2 stick unsalted butter

2 TBSP sugar

1/2 tsp salt 2 eggs

For Filling:

3 cups ground walnuts

3/4 cup sugar

1/2 stick butter softened

1/4 cup honey

1 slightly beaten egg

3 tablespoons milk

1 teaspoon finely shredded lemon or orange peel (optional)

1/2 teaspoon vanilla DIRECTIONS FOR BREAD: In a medium mixing bowl combine 1 cup of the flour and the yeast; set aside. In a medium saucepan heat 1/3 cup milk, 1/4 cup butter or margarine, 2 tablespoons sugar, and the salt till mixture is warm (120 to 130 degrees F) and butter or margarine is almost melted. Add to flour mixture. Add 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1 to 1 1/4 hours). FOR FILLING: In a large mixing bowl stir together walnuts, 3/4 cup sugar, 1/4 cup butter or margarine, honey, 1 slightly beaten egg, 3 tablespoons milk, peel (if desired), and vanilla. Set aside. Punch dough down. Cover and let rest for 10 minutes. Meanwhile, lightly grease two 7 1/2x3 1/2x2-inch or 8x4x2-inch loaf pans. Cover a large surface (at least 3x3 feet) with a floured cloth. On the cloth, roll dough into a 15-inch square. Cover and let rest for 10 minutes. Then roll dough into a 30x20-inch rectangle. TO ASSEMBLE: Put dough in half lengthwise, forming two 30x10-inch sheets. Spread the filling evenly over the surface of the dough, keeping to within 1 inch of the edges. Using the cloth as a guide, roll up jelly-roll style, starting from one short side. Pinch seams and ends to seal. Place loaves, seam-sides down, in the prepared loaf pans. Cover and let rise in a warm place till nearly double (45 to 60 minutes). Bake in a preheated 325 degrees F oven for 45 to 50 minutes, or till golden brown. Remove from pans; cool on a wire rack.

Cobalt Parking Information

** CLICK on the photo above to enlarge**

Planning a visit to the Cobalt? Check out this handy parking rate map to help you find a good spot. This map was updated Jan 2007. Rates are subject to change.

*** Do not park in the Lund's parking lot. They will tow your vehicle.***

Recipe: Banana Bread with Chocolate Frosting

from The Professional Pastry Chef: Fundamentals
by Bo Friberg

10 oz unsalted butter
1 lb 2 oz (510 g) granulated sugar
3 eggs at room temp
1 tsp canilla
1 lb 5 oz (595 g) pureed ripe bananas
1 lb 2 0z (510 g) bread flour
2 tsp salt
2 tsp bkg soda
optional: 9 oz coarsely chopped walnuts

Prepare pans (3 - 1 qt pans) with butter and flour or baking non-stick spray.

Melt the butter and add the sugar. Mix for a few minutes until sugar starts to dissolve. Stir in the eggs, vanilla and banana.

Combine the flour, salt, baking soda and walnuts. Stir into the butter mixture.

Spoon the batter into the prepared forms. Fill pans no more than 3/4 full.

Bake at 350F (175 C) for about 45 minutes or until baked through.

Unmold the cakes as soon as possible and let cool on a cake rack. They will get wet if left to cool in the pans.

Chocolate Topping
Boil 1 cup heavy cream
Pour hot cream over 4 oz of dark chocolate. Let sit for about 2 minutes. Stir until smooth. Let cool until it thickens to desired consistency and frost the muffins or bread.

Recipe: Blueberry Ginger Muffins

from The Professional Pastry Chef
by Bo Friberg

makes 30 muffins, 4 oz each (or 1 bundt pan and about 18 muffins)

Preheat oven to 375F

14 oz (400 g) light brown sugar
14 oz (400 g) unsalted butter at room temp
1/2 cup (170 g or 6 oz) molasses
2/3 cup (225 g or 8 oz) honey
6 eggs at room temp
1 tsp vanilla extract
1 pound (455 g) cake flour
14 oz (400 g) bread flour
1 TBSP bkg pwd
1 TBSP bkg soda
2 tsp salt
1 tsp ground ginger
1 cup (240 ml) buttermilk at room temp
1lb 8 oz (680 g) fresh or frozen blueberries (if frozen -do not thaw)

Prepare pans
Cream together brown sugar and butter until light and fluffy. Mix in the molasses, honey, eggs, and vanilla.
Combine the cake flour, bread flour, bkg pwd, bkg soda, salt and ginger. Blend into the sugar mizture in 3 segments, alternating with the buttermilk.
Stir in the blueberries gently so that the berries do not break and turn the batter blue.
Fill muffin tins slightly above the rim.

Bake at 375F (190C) until brown and baked through (toothpick comes out clean of batter).
Muffins: about 35 minutes
Bundt pan: about 45 minutes

Recipe: Roasted Kale with Sea Salt

Roasted Kale with Sea Salt

• 4 cups firmly-packed kale
• 1 Tbsp. extra virgin olive oil
• 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

http://healthycooking.suite101.com/article.cfm/roasted_kale#ixzz0Jr2Doi5U&D

Recipe: Sweet and Fruity Pork Tenderloin

from Smoke and Spice
see post: First Time Smoker

Sweet Rub
1 TBSP allspice
1 TBSP brown sugar
1 TBSP onion powder
1 1/2 tsp sea salt (or kosher)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp thyme

1 16 oz pork tenderloin
Olive Oil

Tenderloin Mop
Remaining Sweet Rub
1 1/2 cups chicken stock
2 TBSP vegetable oil
1 TBSP cider vinegar
1 TBSP honey
Directions:
* The night before: combine the rub ingredients in a small bowl. Massage the tenderloin with a thin film of oil followed by a couple of TBSPs of the rub to cover it. Tie the tenderloin with kitchen twine to keep the shape of the meat. Wrap the meat in plastic and refrigerate overnight.
(I used a 'Maple' pre-marinated tenderloin and only marinated with rub for 2 hours instead of overnight)
* Prepare your smoker for barbequing, bringing the temp to 200-220 F.
* Remove the tenderloins from the fridge and let them sit at room temp for 30 minutes.
* Prepare the mop: stir together the remaining rub with the other mop ingredients in a small saucepan and warm over low heat.
* Warm a heavy skillet over high heat. Quickly sear the tenderloin on all sides - including the flat ends. Transfer the meat to the smoker. Cook for 2.5 - 3.25 hours, turning the meat and basting it with the mop about once every 30 minutes.
* Brush the tenderloin with some of the Jalapeach BBQ sauce during the last 30 minutes of cooking.
* Tenderloin is done when internal temp is 160F. Let the meat sit for 10 minutes before carving. Serve with additional sauce on the side.

Jalapeach BBQ Sauce
makes about 2 cups

16 oz can peaches in heavy syrup, undrained
1/4 cup minced onion
3 TBSP pickled jalapenos
2 tsp liquid from jalapeno jar
2 TBSP peach chutney, or chopped mango
2 tsp packed brown sugar
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp cumin
Directions:
* Mix the ingredients in a saucepan and bring to a simmer. Reduce the heat to ow and cook until onions are tender and sauce thickens - at least 25 minutes.
* Use the sauce warm or chilled. It keeps well in the fridge for a few weeks.
* Suggested leftover uses: spread sauce on bacon half-way through cooking for a nice glazed bacon.

Recipe for Blueberry Muffins

Blueberry Muffins

adapted from The New Best Recipe of Cook's Illustrated

2 cups (10 oz) all purp flour

1 TBSP bkg pwd

1/2 tsp salt

1 large egg

1 cup (7 oz) sugar

4 TBSP unsalted butter melted and cooled

1.25 cups (10 oz) sour cream

12 oz. wild blueberrys

Recipe for Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins 

adapted from Banana Bread recipe of The New Best Recipe of Cook's Illustrated

2 cups (10 oz) all purp flour

3/4 cup sugar

3/4 tsp bkg soda

1/2 tsp salt

3 very ripe bananas (1.5 cups)

1/4 cup plain yogurt

2 large eggs

6 TBSP unsalted butter, melted and cooled

1 tsp vanilla

1/2 small bag mini chocolate chips

Recipe for Glazed Cinnamon Rolls

Please see the main posting:

Glazed Cinnamon Rolls 

adapted from American Classics of Cooks Illustrated.

makes 2 large jelly rolls of mini rolls

Dough

1 cup milk

2 sticks unsalted butter

1/2 stick softened butter for greasing baking dish

2 packages (4.5 tsp) rapid-rise or instant yeast

1 cup sugar

3 large eggs plus 2 yolks

1 TBSP salt

8-8.5 (40-42.5 0z) all purp flour

Icing

16 oz cream cheese

4 TBSP corn syrup

4 TBSP heavy cream

2 cups pwd sugar

2 tsp vanilla

pinch of salt

Filling

1.5 cups light brown sugar

4 TBSP Cinnamon

1 TBSP Cardamon

1/4 tsp salt