Dessert for Breakfast. Our guests love this at the legacy.
Sour Cream-Streusel Coffeecake
1 1/4 cups coarsely chopped walnuts
1 1/4(packed)golden brown sugar
4 1/2 tsp ground cinnamon
4 1/2 tsp unsweetened cocoa
6 tablespoons dried currants
3 cups cake flour (unbleached works fine)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup(1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 16ounce container sour cream
Preheat oven to 350. Butter a 12-cup Bundt pan. Mix first 5 ingredients in
small bowl. Set aside. Sift flour, baking soda, baking powder and salt into
medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in
large bowl until blended. Beat in eggs one at a time. Mix in Vanilla. Mix
dry ingredients and sour cream alternately into butter mixture in 3
additions. Beat batter on high 1 minute. Pour 1/3 of batter into prepared
pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle
with remaining nut mixture. Spoon remaining batter over.
Bake cake until tester comes out clean, about one hour. Cool cake in pan
10 minutes. Cut around pan sides to loosen cake. Turn onto rack. Whisk
together powdered sugar and milk in small bowl until smooth. Drizzle
over cake. (Note: This cake freezes very well. I cut it in half and use
one later)
Lemon Cream Tart
8 servings
Crust:
1 cup unbleached all purpose flour
1/4 cup sugar
1 tsp finely grated lemon peel
1/2 tsp salt
1/2(1 stick) chilled unsalted butter cut into cubes
2 large eggs
Filling:
1/2 cup sugar
2 large eggs
2 large egg yolks
1 tablespoon finely grated lemon peel
1/3 cup fresh lemon juice
2 tablespoons dry white wine
3/4 cup heavy whipping cream
For Crust: Butter bottom (not sides) of 9 inch tart pan with removable
bottom. Blend flour, sugar, grated lemon peel, and salt in processor. Add
butter, blend until coarse meal forms. Add egg yolks blend until moist
clumps form. Gather into ball. Press onto bottom and up sides of
prepared pan. Freeze crust until firm, about 15 minutes. Preheat oven to
400.Bake crust 5 minutes. Press up sides with back of fork if
falling. Continue to bake until, pressing up sides as needed, about 18
minutes longer. Cool completely. Maintain oven temperature.
For Filling: Whisk sugar, eggs, yolks and lemon peel in heavy
saucepan. Whisk in lemon juice and wine. Cook over medium heat until
custard thickens and just begins to bubble, whisking constantly, about 5
minutes. Cool just until warm, stirring occasionally, about 15
min. Gradually whisk in cream. Pour into crust. Bake tart until filling is
set in center and begins to puff at edges, about 20 minutes. cool in
pan. Refrigerate at least 2 hours. Serve with fresh fruit or whipped
cream.
Cinnamon Buns
Dough:
1 cup water
1 cup milk
3packages yeast (I use instant)
1/2 cup unsalted butter
1 large egg
6 cups all purpose flour
1/2 cup sugar
2 tsp salt
Filling:
1/2 brown cup sugar,1 1/2 tablespoon cinnamon and
1/3 cups unsalted butter (Note: I am a big fan of King Arthur Flour. I use
many of their products, one is Baker's Cinnamon Filling. Take 3/4 cup of
this and add tablespoon water and you have a super filling for cinn
rolls)
Warm
the water, milk and butter. Whisk together all the dry ingredients
and add the liquid and the egg. Mix until slightly sticky dough.
Turn dough onto floured work surface and knead until soft and
elastic. Shape into ball. Grease a large bowl and put dough in and
cover with plastic wrap. Let rise until double in size. Turn dough
out onto surface a knead briefly and reform into ball. Return to
bowl. Lightly butter a piece of plastic wrap and lay it on the
dough. Let rise 10 more minutes. Divide the dough in half. Roll out
on a floured surface. Brush with melted butter. Sprinkle the filling
and roll in a jellyroll fashion. Cut into 1/1/2 slices to form
rolls. Cover and let rise for 45 minutes. Repeat with other half of
dough. When rolls have risen bake in oven at 375 for 15-20minutes If
serving glaze them, if not freeze and glaze when you
serve them. They freeze really well. I also use my stand
mixer.
To make the glaze:
I make a glaze just of 10x sugar and milk, no set amount just
depending on how many you are serving.
Makes 2 dozen and they freeze very well also. I do not ice if I am going to
freeze.
Another breakfast favorite from The Legacy!
Dried Cherry Scones
3 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1 1/2 tsp salt
1 cup dried cherries
2 cups heavy cream
Cut two 10-inch circles of parchment paper. Use one to line a
10-inch round cake pan, reserve the other one. sift the
flour, sugar, baking powder and salt together. add the dried cherries
and toss. Make a well in the center of the flour mixture. Add the
cream to the flour and stir by hand just until evenly moistened.
Place the dough in the lined cake pan and press into even layer.
Cover the dough with the second parchment paper. Freeze the dough
until very firm, at least 2 hours. Preheat the oven to 350.
Thaw the dough for 5 minutes at room temperature, turn it out of the
cake pan onto cutting board. Cut the dough into 10 equal wedges and
place on baking sheet about 2 inches apart. Bake the scones until
golden brown, 30-40 minutes, then transfer to cooling racks. Mix 1
cup of confectioners sugar and two tablespoons milk to make a glaze
and spoon over while they are still warm. Serve baked scones the
same day they are made or freeze for up to 4 weeks.
INNKEEPER TIP. I prepare these the night before and cover with
paper and foil and freeze them and then the next morning
I thaw at room temp. just enough to slice them and pop them in the
oven.
