By Amanda Campbell
This is excellent and so yummy. It makes two loaves and is great. I made this for my Christmas party with my mom's side of the family they all really liked it. I really like it for Breakfast.
1/2 c. golden raisins
1/2 c. currants
1/2 c. diced citron
1/2 c. chopped candied or glace cherries
2 tbsp. rum or brandy
4 1/2 c. all-purpose flour, plus additional 1/2 c. as needed
2 (1/4 oz.) pkg. active dry yeast (2 scant tbsp.)
1/3 c. sugar
1 1/2 tsp. salt
1/2 c. milk
4 tbsp. butter, cut up
1 tsp. grated lemon rind
2 eggs
1/2 tsp. almond extract
1/2 c. (2 oz.) slivered blanched almonds
Almond Paste
Butter, softened
Powdered sugar
Combine raisins, currants, citron, cherries and rum in medium bowl and let stand 1 hour.
Stir together 2 cups of the flour, yeast, sugar and salt in large bowl. Heat milk, 1/2 cup water, butter and lemon rind in small saucepan over low heat just until warm (115 to 120 degrees). Add to flour mixture along with eggs and almond extract. Beat at low speed of electric mixer until flour is moistened. Beat at medium speed 3 minutes.
Stir 1/2 cup flour into fruit mixture. Stir fruit mixture, almonds and enough remaining flour into batter to make moderately stiff dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Shape into ball and place in greased bowl, turning to grease top. Cover and let rise in warm place (80 to 85 degrees) until doubled in bulk, about 1 hour.
Punch dough down, cover and let rest 10 minutes. Turn out onto lightly floured surface and divide in half. Pat or roll each half into 8x14 inch oval and spread lightly with softened butter. Fold dough in half lengthwise, spread almond paste in the middle of the dough and seal it up; bringing upper half not quite to edge of lower half, and press firmly along edge to secure. Place loaves on lightly greased 15x10 inch baking sheet. Cover and let rise in warm place until doubled in bulk, about 30 minutes.
Uncover. Bake in preheated 350 degree oven until loaves are golden and sound hollow when lightly tapped, 25 to 30 minutes. Bathe it is melted butter and then lots of powdered sugar all over it and coat it all the way. Transfer to wire racks and cool completely. Sprinkle with powdered sugar.
Sunday, December 20, 2009
Homemade Sausage Kolaches
By Amanda Campbell
I made these for my brother in law Aaron. He liked them. He is the one that had me try them in the first place. These are great fresh and frozen.
Ingredients
2 (1/4 ounce) packages dry yeast
1/2 cup water, lukewarm
1/4 cup unsalted butter, softened
1/4 cup shortening or lard
1/4 cup sugar
2 egg yolks
2/3 cup milk
1 teaspoon salt
4 cups flour
1/4 cup butter, melted, for topping
1 (16 ounce) package cocktail smoked sausage links
Directions
1In a small bowl, combine the yeast with the water.
2Set aside.
3In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.
4Mix in the egg yolks, milk, and salt, combining well.
5Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.
6Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
7Grease a baking sheet.
8Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
9Place the balls at least 1 inch apart, and brush them liberally with the melted butter.
10Set them aside to double in size again, about 45 minutes to one hour.
11Gently indent the top of the dough with your thumb, fairly deep.
12Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.
13Bake in 425 oven for 10- 12 minutes or until golden brown.
14Immediately brush butter on the top.
15They are best eaten as soon as they are cool enough to handle.
I made these for my brother in law Aaron. He liked them. He is the one that had me try them in the first place. These are great fresh and frozen.
Ingredients
2 (1/4 ounce) packages dry yeast
1/2 cup water, lukewarm
1/4 cup unsalted butter, softened
1/4 cup shortening or lard
1/4 cup sugar
2 egg yolks
2/3 cup milk
1 teaspoon salt
4 cups flour
1/4 cup butter, melted, for topping
1 (16 ounce) package cocktail smoked sausage links
Directions
1In a small bowl, combine the yeast with the water.
2Set aside.
3In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.
4Mix in the egg yolks, milk, and salt, combining well.
5Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.
6Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
7Grease a baking sheet.
8Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
9Place the balls at least 1 inch apart, and brush them liberally with the melted butter.
10Set them aside to double in size again, about 45 minutes to one hour.
11Gently indent the top of the dough with your thumb, fairly deep.
12Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.
13Bake in 425 oven for 10- 12 minutes or until golden brown.
14Immediately brush butter on the top.
15They are best eaten as soon as they are cool enough to handle.
Monday, December 7, 2009
Jelly Roll
By Jane Davenport
I got this recipe when I was a young girl in 4-H from Leona Anderson at the Idaho Power Agency in Payette County. Have been making this for years. Yum!!
3 Eggs
1/4 cup cold water
1 cup sugar
1 cup four
2 tsp. baking powder
1/4 tsp salt
1 tsp vanilla
1 glass jelly
confectioners’ sugar
nuts and cherries for garnish
Beat eggs, water and sugar. Sift flour together with baking powder, salt. Combine with liquid. Add vanilla. Bake on sheet pan lined with waxed paper in 425 degree oven for 12-15 minutes place on tea towel, spread with jelly, roll up and cool. Garnish with confectioners’ sugar. Add cherries and nuts if desired.
I got this recipe when I was a young girl in 4-H from Leona Anderson at the Idaho Power Agency in Payette County. Have been making this for years. Yum!!
3 Eggs
1/4 cup cold water
1 cup sugar
1 cup four
2 tsp. baking powder
1/4 tsp salt
1 tsp vanilla
1 glass jelly
confectioners’ sugar
nuts and cherries for garnish
Beat eggs, water and sugar. Sift flour together with baking powder, salt. Combine with liquid. Add vanilla. Bake on sheet pan lined with waxed paper in 425 degree oven for 12-15 minutes place on tea towel, spread with jelly, roll up and cool. Garnish with confectioners’ sugar. Add cherries and nuts if desired.
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