Coconut Bread with Salted Honey-Brown Butter


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This is AMAZING stuff! Hats off to SmittenKitchen.com for this one! I just made it today and I’m addicted already. 

Bread:

2 eggs
1 1/4 cups milk
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1 cup sugar
1 1/2 cups flaked coconut
6 Tbsp. unsalted butter

Salted Honey-Brown Butter:

2 sticks unsalted butter, softened
3 Tbsp. raw honey
Sea salt

Heat oven to 350 degrees.

Melt 6 Tbsp. butter in a small saucepan until beginning to brown and smell nutty, stirring up browned bits from bottom of pan. Remove from heat and cool slightly.

In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir together until just combined. Add browned butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

Serve in thick slices, toasted, with butter and confectioners’ sugar or salted honey brown butter spread.

For the spread: 

In a small sauce pan, melt 1 stick of butter until beginning to brown and smell nutty, stirring up the browned bits from the bottom. Set aside to cool slightly.

With an  electric mixer, whip the other stick of softened butter until fluffy. Slowly add the melted browned butter, honey, and sea salt to taste (I used a combination of fine salt and coarse salt … I love the surprise of a coarse grain of salt in the sweet spread!) and whip until smooth.

This will be good on ANYTHING, by the way. Toast … pancakes … biscuits … mmmmm.

 

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Easy and Amazing Christmas Stollen


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This recipe is adapted by me from one found in Bon Appetit nearly 30 years ago. I’ve been making it ever since. Absolutely mouthwatering, and very easy, because you use the food processor to mix the dough. Enjoy!

1/2 cup sugar
2 envelopes dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/3 cups mixed candied fruit (about 1/2 pound)
1/3 cup dried cranberries (I use Eden Organic apple-sweetened cranberries … wonderful!)
1/3 cup slivered almonds, toasted*

3 cups bread flour
6 Tbsp. unsalted butter, cut into 4 pieces, room temperature
2 egg yolks
1 egg
3/4 teaspoon salt
1 teaspoon ground nutmeg
1/2 cup whipping cream
2 Tbsp. rum

2 Tbsp. melted butter
1/4 cup powdered sugar

Sprinkle 1 teaspoon of the sugar and the yeast over the water in a small bowl (make sure the bowl is large enough to allow for a LOT of foaming!). Stir to dissolve. Let stand until foamy, about 5 minutes. Combine the candied fruits, cranberries, and toasted almonds in a large bowl.

In food processor, combine the flour, remaining sugar, 6 Tbsp. butter, egg yolks, egg, salt, nutmeg and yeast mixture. Blend for five seconds. Combine cream and rum. With machine running, pour cream mixture through feed tube and process for about 20 seconds, until a smooth, resilient dough forms. Add to fruit in bowl, and knead to combine. Cover with a warm, damp kitchen towel and let rise in a warm, draft-free area until doubled, about 2 hours.

Oil a large baking sheet. Punch the dough down and divide it in half. On a well-floured surface, roll each half out to a 10×7 inch oval, with edges slightly thicker than the center. Fold one long side over to 1/2 inch from the opposite side. Transfer to prepared sheet, spacing about 3 inches apart. Gently shape each into a crescent. Cover with oiled plastic wrap, and let rise in a warm, draft-free area until doubled, about 1 1/4 hours.

Preheat oven to 350 degrees. Brush stollens with melted butter. Bake until well browned, about 25 minutes. Transfer to racks and cool. Before serving, dust generously with powdered sugar.

* To toast almonds, spread them in a single layer on a cookie sheet and bake for about 5 minutes at 300 degrees, until just lightly golden. 

Pumpkin Bread


Makes three 9×5 inch loaves, or four 8×4 inch loaves. Make at least one day before serving – it gets better as it sits. While the unadorned bread is classically delicious, you could also add a handful of raisins, dried cranberries, nuts or chocolate chips (or all of them!) to this recipe – it couldn’t hurt! 

1 29-oz. can pumpkin puree
1 1/2 cups vegetable oil
4 cups sugar
6 eggs
4 3/4 cups unbleached flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 tsp.cloves
1/2 tsp. ginger

Preheat oven to 350 degrees. Grease and flour three 9×5 inch loaf pans (or four 8×4 inch loaf pans).

In a large bowl, combine the pumpkin, oil, sugar and eggs and mix well. In a separate bowl, whisk together the flour, baking power, baking soda, salt and spices. Stir into pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

Bake for 45 to 60 minutes, until top springs back lightly when pressed. Let cool completely in pans, then wrap well.

Cranberry Eggnog Cornbread Scones


2 cups all-purpose flour
1/2 cup cornmeal
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter, chilled
3/4 cup Craisins (sweetened, dried cranberries)
2/3 to 1 cup eggnog

Preheat oven to 375 degrees. Lightly grease a baking sheet (I use coconut oil – adds a subtle sweetness!).

In a mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Cut in the butter using a pastry cutter until blended. Mix in the Craisins. Stir in just enough eggnog and make a sticky dough.

Turn the dough out onto a lightly floured surface and knead the dough about 10 times. Pat it out into a disk about 1/2 inch thick. Cut into 8 wedges.Place them on the greased baking sheet and brush with additional eggnog. Sprinkle each scone lightly with sugar and a bit of freshly grated nutmeg.

Bake until risen and golden brown, about 20 minutes. Serve warm or at room temperature.

My Daddy’s Corn Pone


It’s Father’s Day. Here’s one of the things my dad used to make (it was a short list, and it also included a simple and amazing Oyster Stew and the best chocolate fudge in the world). I love this stuff … it’s like a dense, very moist cornbread, and unique. I haven’t seen a similar recipe for it. Enjoy!

2 cups cornmeal
1 Tbsp. flour
1/2 cup sugar
1 tsp. salt
3 cups water
1/4 cup butter
1 1/2 cups milk
2 eggs

Preheat oven to 350 degrees. Grease a 9×13 inch baking pan.

In a large bowl, stir together cornmeal, flour, sugar and salt. Set aside.

Boil together water and butter, and pour over cornmeal mixture. Stir until blended and cool to lukewarm. Add milk and eggs and mix well. Pour into the greased pan and bake for 45 minutes. Remove from oven and let stand 45 minutes before serving. Cut into squares and serve with butter.

The leftover pone is also great cut into slabs and pan-fried in butter.

Buttermilk Cornbread


With a recipe THIS EASY, there’s no excuse for using a mix! This is classic cornbread, just sweet enough, and the buttermilk keeps it moist. When I baked it recently, I used organic coconut oil to grease the pan and it added a wonderful, subtle toasted coconut nuance to it. (I also adjusted the ingredients and baking temperature for high altitude baking … as written, it’s for you guys closer to sea level!) Enjoy!

1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees. Grease an 8 inch square pan.
In a large bowl, combine melted butter and sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Absolutely the Best Irish Soda Bread Ever


Irish soda bread

I have tried lots of recipes for Irish Soda Bread, but this one remains my favorite. It’s not too sweet, with great texture. Easy too! Breadlike rather than cakelike … especially good on a rainy day with a cup of hot, strong tea!

3 cups unbleached flour
1 Tbsp. butter, softened
3 tsp. baking powder
Pinch salt
1/4 cup sugar
1  cup raisins
3 Tbsp. caraway seed
2  large eggs, beaten well
1  cup buttermilk (generous!)

Grease and flour a 9-inch round cake pan.

Put flour in a large bowl and crumble with butter until well-mixed, and the consistency of coarse meal. (This is best done with your hands … get in there and feel the texture of the flour change as you mix in the butter!) Stir in baking powder, salt, sugar, raisins and caraway seed, mixing well to separate raisins. Mix in beaten eggs, then buttermilk until a nice batter is formed. (It should be somewhat sticky. Add more buttermilk as needed until the dough feels right.) Form into a round loaf and place in the prepared pan. If you like, cut a large “X” in the top of the loaf with a sharp knife. Bake at 400° for 45 – 55 minutes, until nicely browned. Let cool on rack (if you can wait that long to eat it!).

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