31 December 2008
This is the perfect cake for taking, and it’s sweet but not too sweet.
- baking powder
- baking soda
- all-purpose flour
- large eggs
- sugar
- salt
- sour cream
- vanilla extract
Nutrition Facts: Servings Per Recipe 10 to 12 servings Calories 748, Total Fat (g) 36, Saturated Fat (g) 16, Monounsaturated Fat (g) 14, Polyunsaturated Fat (g) 4, Cholesterol (mg) 114, Sodium (mg) 418, Carbohydrate (g) 106, Total Sugar (g) 84, Fiber (g) 5, Protein (g) 5, vitamin C (percent daily value) 11, Calcium (percent daily value) 13, Iron (percent daily value) 14, Percent daily values are based on a 2,000 calorie diet
- grated fresh ginger or 1/2 to 1 teaspoon ground ginger
- gingerbread mix or 9x9-inch purchased gingerbread
- sugar
- butter
- ground cinnamon
- butter
- sugar
- ground cinnamon
- 1-inch slice panettone
- eggs
- vanilla
- Powdered sugar
- big handful fresh chives
- butter
- salt
- baking soda
- baking powder
- flour
- ground cayenne
- buttermilk
- ~1/8 cup heavy cream
- rolled oats
- brown sugar
- cinnamon
- salt
- For the Filling:
- fresh cranberries
- maple syrup
- brown sugar
- all purpose four
- zest of a medium orange
- orange juice
- For the Topping:
- all purpose flour
- salt
- tbsps water
- vanilla extract
- firmly packed light brown sugar
- No stick cooking spray
- all-purpose flour
- finely chopped pecans
- caramel topping
- apricot preserves
The dough should be sticky, but if you find that it’s too wet and not coming together in the mixer, add 2 Tbs more flour and mix until the dough forms a cohesive mass. Be sure to use light brown sugar for the coating mix; dark brown sugar has a stronger molasses flavor that can be overwhelming. After baking, don’t let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces. Monkey bread is at its best served warm.
- packed light brown sugar
- Brown sugar coating:
- salt
- all-purpose flour
- rapid-rise or instant yeast
- granulated sugar
- Dough:
- ground cinnamon
- Glaze:
- confectioners’ sugar
- sugar
To make a cream cheese and jam filling, mix 4 ounces of softened cream cheese and 2 Tbs sugar. Fill each dough round with about 1 tsp of the sweetened cream cheese and top it with 1/2 tsp of apricot or seedless raspberry jam.
- Filling:
- salt
- rapid-rise or instant yeast
- all-purpose flour
- sugar
- Dough:
- pitted prunes
- water
- sugar
- ground cinnamon
Makes 36 cookies.
- milk
- large egg
- ground nutmeg
- salt
- baking soda
- baking powder
- all-purpose flour
- packed light brown sugar
“Makes one 9”x5" loaf — inspired by this recipe on Pinch My Salt (http://pinchmysalt.com/2008/03/17/orange-yogurt-bread-recipe/)
“This is the kind of simple recipe I love to have in my collection, and I have a feeling I’ll be turning to it again and again. It mixes up quickly, can be eaten plain or gussied up, and stays moist for several days. Like most baked goods it also freezes beautifully — and can be easily sliced when frozen.
One of the nicest things about cake recipes is that there are basically an endless number of them — change one or two things and you’ll often end up with an entirely different dessert. Next time I’ll make this cake using a combination of lemon and lime, or maybe even lemon, lime, and orange. Meyer lemons would probably be delightful. As always, I urge you to seek out local and organic ingredients whenever possible."
(http://foodiefarmgirl.blogspot.com/2008/06/strawberries-in-garden-orange-yogurt.html)
- salt
- baking soda
- baking powder
- all-purpose flour
- orange juice
- plain yogurt
- vanilla extract
- eggs
- granulated sugar
- Optional syrup:
- granulated sugar