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.

Honey Cinnamon Cheesecake Pie Squares


Deceptively easy, and incredibly delicious! 

For filling: 

2  (8 oz.) packages cream cheese, softened
1 cup sugar
1 tsp. Mexican vanilla (do use the Mexican vanilla if you can get it — it adds a nice nuance to the flavor)

2 (8 oz.) cans refrigerated crescent rolls

For topping:

3/4 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted
Honey for drizzling

Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.

Beat the cream cheese with 1 cup of sugar and the vanilla in a bowl until smooth.

Unroll one can of the crescent rolls, and lay the dough across the bottom of the dish, pressing seams together and patting out slightly, if necessary, to fill the dish.  Spread the cream cheese mixture evenly over the dough. Unroll the second can of crescent rolls and lay them over the cream cheese, covering as completely as possible. (Don’t worry if all seams aren’t together … they will come together in the baking.) Stir together 3/4 cup of sugar, cinnamon, and melted butter. Spread the mixture evenly over the top of the cheesecake.

Bake until the puffed and golden brown, about 30 minutes. Remove from the oven and drizzle lightly with honey. Cool completely in the pan before cutting into squares.

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