Tag Archives: breakfast

Easily Made Raspberry Ripple Coffeecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Raspberry Ripple CoffeecakeThis Raspberry Ripple Coffeecake has always had a special place in my baking repertoire. A rich,   quick to make treat for breakfast or snacking, this has a crumb topping. Eaten warm or room temperature, coffeecakes are always a treat.

While this cake highlights raspberry, any favorite flavor jam can be substituted. This Raspberry Ripple Coffeecake is usually made in a 9 inch round pan, but I decided to alter the sizes to make a smaller cake and also feature regular and large Texas size cupcake pans for individual treats.

The cream cheese in the batter makes a particularly moist coffeecake that keeps well. Continue reading →

Heavenly French Toast with Blueberry Compote

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished PhotoThis recipe for Heavenly French Toast was originally posted in May of 2014 but it is the perfect brunch dish for the first of January.  When I was recently in Chicago, my family took me to Heaven on Seven for a  get together with some friends.  I’d heard about this restaurant for years – especially from my son Dirk – who loves it.  In fact, I was given their cookbook as a gift.   As we approached an office building, I thought perhaps we were making a quick stop, but as we entered the elevator I watched as the number seven was punched. As we exited the elevator, I still had no clue.  A few steps later, we entered Heaven on Seven and I was awestruck by the hundreds and hundreds of hot sauce bottles from ceiling to floor covering wall after wall.  There couldn’t be a better wall covering for one of the countries premier Cajun restaurants, Continue reading →

Granola

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

granola.jpegGranola!  What could be better first thing in the morning than oats, sunflower seeds, almonds, raisins, dates and sesame seed all bound together in a honey glaze? It’s ridiculously simple and, as an added bonus, it’s good for you!! Easy and good for you, what more could you want? Any dried fruit can be substituted for the apricots and cherries. Raisins and dates work well or any of your favorites.  Don’t like almonds?  Use another nut. Macadamias come to mind.

You can see this on Thursday, April 7 on Great Day St. Louis, Channel 4 in St. Louis at 9:00. Continue reading →

Blitz Cronuts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished CronutWhen I first heard about Cronuts, quite frankly, I thought they were obscene.  Having made several batches of them, I can tell you they are!!

Using Dominique Ansel’s recipe, which I cut in half, I applied the same technique I came up with years ago for Croissants and Puff Pastry. in record time. Where he takes 3 days, this method makes them in less than a third of that time.   As you can see from the photo to the left, the flakiness is beyond anything iI have ever seen.  The are crispy on the outside and soft on the inside.  While his recipe for home cooks as he refers to it, takes 3 days and a lot of elbow grease, this version of cronuts can be made in a day.  Much of that time is just resting the dough.  The actual work is minimal and spread out.  To make these easier, you can refrigerate the cronuts at various stages if you want.

The dough is like no other yeast dough I have ever made. Although soft and smooth, it has a craggy look and an almost aerated texture. Continue reading →

Fresh as a Daisy Doughnuts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoDoughnuts have always seemed to be an ethereal food – out of reach of most of us.  But nothing could be further from the truth!  In reality they take about 20 minutes to mix up, after which they rise, unattended and then sit contentedly in the refrigerator overnight. After a quick roll out the next day they are on their way to the last rise before being fried to a golden brown.  Between the two days you have 45 minutes invested for the treat of a lifetime because if you have never had a homemade doughnut, you have not had a real doughnut.

Yeast doughs have an undeserved reputation of being difficult.  I know people who will tackle the most complicated recipe but won’t go near a yeast dough. I’m not sure where that comes from.  Yeast doughs are extremely forgiving.  This recipe is tailored to making yeast dough easy.  The mashed potato flakes give the yeast something to eat for a light, high rise and a longer shelf life.  The honey adds color and flavor to the finished item also adding to their shelf life.

The dough can be shaped after it’s first rise but it is easier to do after chilling overnight or up to 2 or 3 days.  Just make sure it is tightly covered.  It may rise again when refrigerated, just punch it down, cover well and forget about it. These would make an ideal treat on a weekend.  Start them on Friday or Saturday and have them for breakfast on Sunday.

There are several types of yeast.  Little cakes of fresh yeast are very difficult to come by these days and have a short shelf life.  Instant yeast and rapid rise both come in envelopes, three to a pack.  I call for instant yeast in this recipe.  The flour used is bread flour that has the strength to support a high rise.  All purpose flour will do in a pinch although bread flour is readily available in most areas and is best for yeast breads.  The dough will rise the first time in about 1 1/2 to 2 hours depending upon the temperature of the room. Continue reading →