Breakfast cookies were huge in the ‘70’s. They were also called ranger cookies. Basically, the cookies were loaded with fruit, wheat, oats, and nuts providing protein and fiber to keep you going and filled up for a while. Continue reading
Scones are a welcome treat anytime, but Breakfast Scones area a special treat.
While the original scones from Scotland were made from oats and baked on a griddle, modern scones bear more resemblance to American biscuits which is the term used in England for cookies. How confusing and intertwined is that? The good news is this is a straight forward, easy to make breakfast or brunch treat. Continue reading
Hot Peppered Pecans are perfect with the super bowl around the corner. I originally discovered these Hot Peppered Pecans when the St. Louis Art Museum wrote their cookbook, “Artists in the Kitchen”. Some of the testing was done in my bakery kitchen
These pecans are a standout. Heat Alert – they are hot!! So if you don’t favor a lot of heat, tone down all the pepper and the hot pepper sauce. Start with half and go from there.
If you’re going to a Super Bowl party these are a great hostess gift. Or if you’re hosting a Super Bowl Party these Hot Peppered Pecans make great gifts to send home with your guests. Choose little containers or put them cellophane bags and tie with decorative ribbons. They are also great on a cheese tray, crumbled in a salad or included in any recipe calling for pecans, including sweet ones. The kick they add to chocolate chip cookies is amazing. Add them to Cocoa Brownies for an unusual twist. As an added bonus they are gluten-free
Including baking, these Hot Peppered Pecans shouldn’t take more than 20 minutes. Continue reading
Kolache, (pronounced ko-lah-chee) the Czech pastry, can be sweet or savory. This blog features the sweet version. I have updated some of the fillings for a wider variety. Although poppyseed and prune fillings are traditional, I omitted them because I thought six was truly enough. The fillings are given in tablespoons since most of the Kolache require a tablespoon or more and the amount needed can be calculated using the yield information if you want to make more than one flavor.
I suggest you pour yourself a cup of coffee or tea, get a glass of wine or otherwise prepare for this longer than usual blog. But the end result is amazing. The fillings are applicable to other pastries and this dough can be used countless ways. This is actually an easy to make sweet roll that I promise you will make over and over again.
These are amazing pastries with an easy to make dough that handles well. The fillings can be made days ahead and stored in the refrigerator. The dough must be made a day ahead. Assembly is easy and in no time you have Kolache. They can also be made large or small and freeze well. Continue reading
Hot Cross Buns are traditionally made during Lent. Full of spices and raisins with a cross on top of the rolls, they are eagerly awaited during the year. Hot cross buns are a welcome and tasty staple of Lent. According to Wikipedia: “English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or mold during the subsequent year.” Well, in my house they won’t last that long!
I posted these Hot Cross Buns five years ago but feel it’s worth repeating this season.
If you’ve never baked with a product by Sun-Maid called bakers raisins, you’ve missed the perfect raisin for baking. They are moist and plump and don’t need any soaking to use. A friend of mine introduced me a few years ago and I have been a fan every since. I have included instructions for regular raisins that should be soaked to plump them before using in the Hot Cross Buns. Continue reading