lemoncakes15_little-house-dunes

by Heather Harris Brady

This cake got its name from its strong clear lemon flavor, which reminds me of the lemonade you can buy from fair vendors – the kind they make to order with a whole lemon per glass. Because it’s been so hot I baked them in a small size to cut down on the oven time, but you could bake it as a traditional loaf – just adjust the baking time up.

I based this recipe on one for traditional pound cake from Carole Walter’s Great Cakes, another one of my favorite cookbooks.

Country Fair Lemon Pound Cakes, Makes about 24 mini bundt cakes or one loaf cake

  • 1 c. softened butter
  • 1 c. granulated sugar
  • 1 Meyer lemon
  • 4 eggs
  • 2 t. vanilla extract
  • 2-1/4 c. all-purpose flour
  • 1 t. baking powder
  • 1/4 c. milk
  • 2 c. powdered sugar

Measure the sugar into a bowl and zest the lemon into it. Work the rind into the sugar with your fingers until it’s well combined. Preheat the oven to 325.

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Put the butter into a mixing bowl and beat until light. Gradually beat in the sugar.

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Beat in the eggs, one at a time. Beating well after each addition. Stir in the extract.

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Add the flour and baking powder. Beat well.

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You should have a thick creamy batter.

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Grease your pan(s) and fill them.

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Bake small cakes about 20 minutes. Loaves may need 45 minutes or more.

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While the cakes are baking make the glaze. Measure the powdered sugar into a bowl. Juice the lemon into the sugar and stir it into a glaze. Depending on how much juice is in the lemon, you may need to adjust the thickness of the glaze with a little more powdered sugar.

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Turn the cakes out onto a rack.

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Drizzle them with the glaze while they are still warm.

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You can serve these at any temperature.

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They’re especially nice with fresh berries and coriander flowers.

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Store leftovers lightly covered at room temperature for up to two days. Freeze for longer storage.

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Three years ago: Strawberry Frozen Custard
Two years ago: Traverse Cherry Pie
One year ago: Strawberry Lemon Torte


 

chocolatepie13_little-house-dunes

by Heather Harris Brady

Most of the time I think pie crust is just okay, it’s mostly just a vehicle for the filling, so when I get a chance to try something new with it I like to give it a go. I was going through some old Farm Journal cookbooks and they talked about pie crusts made with soda crackers and meringue.

This sounded strangely delicious to me, because when I was little and we were snowed in (which could be for a week at a stretch sometimes) my grandma would make a treat with crackers and marshmallows. She’d lay the crackers out on a baking sheet, put a marshmallow on each one and put them in the oven until the marshmallows were toasted. There was something about the sugary salty crunch that I loved.

With this crust you make a meringue, fold in the crumbs and prebake it. I made a silky chocolate bavarian cream to use up the leftover egg yolks.

Chocolate Pie with Meringue Crust, Makes one 9″ deep dish pie

  • 3 egg whites
  • 1 c. granulated sugar
  • 12 crushed soda crackers
  • 1/2 c. almond flour
  • 1/2 t. baking powder
  • 1 t. vanilla

For the filling:

  • 3 egg yolks
  • 3 oz. dark chocolate, chopped
  • 1 c. milk
  • 1/3 c. granulated sugar
  • 1 pkt. unflavored gelatin softened in 1/4 c. cold water
  • 2 c. whipped cream

Preheat the oven to 375 and whip the egg whites to soft peaks.

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Beat in the sugar, a few tablespoons at at time, and whip to stiff peaks.

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Crush the crackers to fine crumbs.

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Fold the crumbs, almond flour, baking powder, and vanilla into the meringue.

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Spread it into a greased 9″ pie dish.

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Bake for about 30 minutes, until lightly golden brown. Set it aside to cool. It will fall and shrink slightly.

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Combine the egg yolks, sugar, chocolate and milk in a pan. Mix well.

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Heat, over medium, stirring constantly until the mixture thickens. Stir in the gelatin and cool to room temperature.

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Whip the cream.

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Fold it into the chocolate.

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Pile the filling in the shell and chill, lightly covered, for at least two hours. You can also freeze the pie at this point. (I did.)

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Garnish with chocolate shavings and serve. I served mine frozen, because it was a really hot day. But if you want to enjoy the silkiness of the filling you’ll want to serve it out of the refrigerator instead.

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chocolatepie16_little-house-dunes

 

cinnamonroll7_little-house-dunes

by Heather Harris Brady

It’s not often that I find myself with extra cinnamon rolls, they’re something of a hot commodity in these parts. However, I overbaked just a wee bit for the open house and well, there they were. Dried out a bit, but perfect for this brunch dish. It’s quick, easy and you can mix it up the night before.

Cinnamon Roll Bread Pudding, About 8 generous servings

  • 2-1/2 c. milk
  • 3 eggs
  • 1/3 c. granulated sugar
  • 2 t. vanilla
  • 8-10 cinnamon rolls (at least a day old, the drier the better)

Slice the rolls in half horizontally and layer them in a buttered 8″ baking pan.

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Combine the rest of the ingredients and beat well.

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Pour the custard over the sliced rolls and cover with plastic wrap. Refrigerate at least overnight and up to one day.

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Preheat the oven to 375. Remove the plastic wrap and bake for about 35 minutes, until the top is golden brown and the center is set.

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Sprinkle with powdered sugar and serve.

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I served it with fresh berries and the sugar, but it would be a really nice grownup dessert with a whiskey sauce.

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rhuberry11_little-house-dunes

by Heather Harris Brady

Guess who! I know, right? It’s been crazy, but I’ve come out on the other side of two graduation parties for my son and lots of other parties for graduating friends and family. I made most of the boy’s party food myself (with help from the aunts!), and I may get around to posting come menus and quantities. But not today my friends. Because today, while it’s still rhubarb season, you have to try this pie.

It is, in real life, the crazy red of the photo. It’s also crazy-good, and I’m not even that much of a pie person. There’s strawberries, raspberries and then a rhubarb filling holding it all together. It’s also no-bake, so if it’s hot where you are and you don’t have air conditioning either – you’re welcome!

I made this one with sugarfree raspberry gelatin, but you could sub in unflavored gelatin if you like. The redder your rhubarb the prettier the filling. If you have a dad in your life that loves pie, this would be a good choice (hint, hint).

Rhuberry Pie, Makes one 9″ deep dish pie

  • 3 c. diced rhubarb (1″ dice)
  • 1-1/4 c. water
  • 3/4 c. granulated sugar
  • 1 box of sugar-free raspberry gelatin, or one packet unflavored gelatin
  • 1-1/2 c. fresh sliced strawberries
  • 1-1/2 c. fresh raspberries, washed and picked over
  • 1 graham cracker pie crust (9″ deep dish) (or sub in a GF crumb crust)
  • 1 c. heavy whipping cream

Combine the rhubarb, sugar and water in a saucepan.

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Simmer for about 8-10 minutes, until the rhubarb is just barely tender. Take out some of the liquid (about 1/2 c.) and stir the gelatin into it.

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Remove it from the heat.

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Fold the dissolved gelatin, strawberries and raspberries back in. Let it sit for a few minutes so the fresh berries can poach a tiny bit. Reserve 1/2 c. of the liquid. Put the rest of the filling in the refrigerator for about 30 minutes, until it just starts to thicken.

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Pile the cooled filling into the pie shell. Cover the pie lightly and return it to the refrigerator to set completely. You can cut it in a couple hours, but if you can let it sit overnight you’ll get the cleanest slices.

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Beat the cream to soft peaks, then beat in the reserved liquid. It will stabilize the cream and turn it a lovely pink.

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Refrigerate the cream (covered) until you’re ready to serve the pie.

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Serve each slice cold with a dollop of cream. Store any leftovers in the refrigerator.

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Three years ago: Chocolate Eclairs
Two years ago: Michigan Fruit Pie
One year ago: English Muffins


mexicansweetbread18_little-house-dunes

by Heather Harris-Brady

Last weekend was graduation party #1 – a group of close friends for dinner and a board game tournament night. It was a big success, but with a dozen teenagers I was worried about having enough food. As I told my son, it’s the way of my people to worry about having enough food. Seriously, running out of food is probably our worst nightmare.

So, even with a taco buffet and four different kinds of mini-desserts I felt like I needed more. I needed a big batch of Mexican sweet bread. If you buy this at a Mexican grocery you probably know them as conchas. The commercial variety tend to be drier inside, and great for dunking in coffee. The homemade ones are tender and delicious, with a fine crumb.

This recipe comes from My Sweet Mexico by Fany Gerson. We’ve tried different recipes, but the topping has never been quite right until we found this one. You want a topping that is crunchy, and spreads out while baking – but not too much. When you are mixing the dough, think of how we did the brioche earlier. That’s the technique.

You have to start these the day before, but if you time it right your house will be blanketed in a heavenly combination of cinnamon and vanilla right when your guests arrive.

Mexican Sweet Bread (Conchas), Makes about 24 4″ conchas

For the bread:

  • 1-1/4 c. whole milk (I used evaporated milk.)
  • 3/4 c. granulated sugar
  • 3 eggs
  • 1 T. yeast
  • 3/4 c. soft butter

For the topping:

  • 2 c. all-purpose flour
  • 2 c. powdered sugar
  • 1/2 c. soft butter
  • 1/2 t. baking powder
  • 1 t. vanilla
  • 2 t. ground cinnamon

Scald the milk and cool to room temperature. Add the sugar and the eggs.

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Pour the mixture into a large mixing bowl and add the yeast.

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Add the flour and put on the dough hook.

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Mix until you get an elastic dough, about four minutes.

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Add the butter, four tablespoons at a time, and beat until the dough comes back together. It might take a while but keep going. Eventually you’ll end up with a shiny elastic dough.

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Let it rise until doubled.

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Then flip it over, cover it with plastic wrap, and refrigerate it overnight. The next day, when you’re ready to bake, preheat the oven to 350 and make the topping.

Combine everything but the flavorings in a mixing bowl and beat well. Conchas typically have a bright topping so I divided mine in half. I flavored one half with vanilla and added three drops of yellow food coloring.

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I kneaded cinnamon into the other half.

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Turn the dough out.

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You can flour the surface lightly, but the dough isn’t very sticky at this point. Grease your baking sheets and divide the dough into golf-balls.

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Divide the topping into large gumballs and flatten them in your palms. Put one on each roll.

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Score them with a knife or a concha stamp. (I use an Ateco stamp.)

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Let them rise until doubled and bake 35-40 minutes.

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The topping will get crackly, and inside…

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Is a beautiful fine-grain. These reheat and freeze well. Store leftovers wrapped at room temperature for up to three days.


Three years ago: Hot Fudge Sauce
Two years ago: Aebelskiver
One year ago: Chocolate Quinoa Scones


candycake7_little-house-dunes

by Heather Harris Brady

This cake is something you’re going to want to bookmark for the times you need to throw a dessert together in a hurry. The recipe is from one of my favorite cookbooks, Classic Home Desserts by Richard Sax. It’s an amazing book and the fact we lost Richard Sax at such a young age is a huge loss to those of us with a passion for cookbooks.

I had to tinker with the recipe, because I didn’t have the chocolate, Grand Marnier, or jam on hand he called for in the original. But it still turned out great. I served it with lightly sweetened whipped cream and strawberries on the side, but it’s very versatile. The flavor is actually better the next day.

Quick Chocolate Candy Cake, About eight generous servings

  • 1 stick butter, softened
  • 1/2 c. granulated sugar
  • 1 T. apricot preserves
  • 1 T. Grand Marnier
  • 3 large eggs
  • 4 oz. semisweet chocolate, melted and cooled
  • 1 c. almond flour
  • Zest from one orange

1/4 c. soft fresh bread crumbs (regular or gluten free)

Preheat the oven to 375. Butter the sides of an 8″ round pan. Cream the butter and sugar together. Beat in the jam and Grand Marnier with one of the eggs.

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Then beat in the remaining two eggs, followed by the melted chocolate, almond flour and bread crumbs.

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Lastly, add the zest.

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Spread the batter into your pan and bake about 25 minutes.

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The center should still be a bit shiny.

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Serve warm or at room temperature.

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I cut this slice after the cake had been out of the oven for about 30 minutes. It was still warm.

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Serve with whipped cream, berries or both. The cake keeps several days covered at room temperature.


Three years ago: Fresh Ginger Carrot Muffins
Two years ago: Quick Caramel Apple Cake
One year ago: Chocolate Cake-Truffle Petits Fours


cheesecakebars11_little-house-dunes

by Heather Harris-Brady

Thanks for sticking with me gang, while I get this off-to-college/graduation business sorted out! Here is a nice, quick little recipe that would make a lovely Mother’s Day dessert to have with tea or coffee. It’s super easy, a great one to do with the kiddos.

You can vary the flavors with this to suit, I used orange flavoring and mini-chips but you could use citrus or almond as well. This comes from Maida Heatter’s Book of C0okies, and they freeze well if you want to make them ahead. It’s tempting to cut them in larger squares, but the smaller 2″ squares seem just right.

Cheesecake Bars, Makes about 16 2″ squares

  • 1/3 c. butter, softened
  • 1/3 c. brown sugar, packed
  • 1 c. unbleached all-purpose flour
  • 1/2 c. quick-cooking rolled oats
  • 8 oz. 1/3-less-fat cream cheese at room temp.
  • 1/4 c. granulated sguar
  • 1 t. flavoring (vanilla or other)
  • 1 egg

Preheat the oven to 350. Combine the butter, brown sugar, flour and oatmeal. Blend until well mixed.

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Set aside a cup of the mixture and press the rest into a lightly greased 8″ square pan.

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Bake for 15 minutes. While the crust is baking, cream the egg, sugar, flavoring and cream cheese together well.

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Pour it over the hot crust.

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I added a few mini chips here to compliment my orange flavored filling.

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Top the cheesecake with the rest of the crumbs.

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Return it to the oven and bake for about 25 minutes.

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Cool thoroughly and then refrigerate for at least an hour. Cut it into squares with a sharp knife and serve.

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Store any leftovers in the refrigerator.

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pbcookies4_little-house-dunes

by Heather Harris Brady

Thanks for sticking by me everyone – it’s going to be a rocky road until June I’m afraid post-wise, as I mentioned earlier I have a son ready to fledge and we are going through all the college signups at the moment with graduation hot on its heels. I do think of you every day, regardless, and wonder what amazing things you are cooking up!

These little cookies are like a Reese’s in reverse, crunchy-tender peanut butter cookie with a center of dark chocolate. They are great on their own, or with milk. It’s worth noting I only use natural peanut butter, the ingredients on the label should say Roasted Peanuts and that’s it.

Peanut Butter Cup Cookies, Makes about 36 3″ cookies

  • 10 T. softened butter
  • 1 c. light brown sugar
  • 1/3 c. granulated sugar
  • 2 eggs
  • 1 t. vanilla
  • 3/4 c. peanut butter
  • 2-3/4 c. unbleached all-purpose flour
  • 1 c. dark chocolate chips (I used Ghirardelli 60%)

Preheat the oven to 350. Cream the butter and the sugars, then cream in the eggs one at time, followed by the vanilla and peanut butter.

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Beat in the flour. Beat for about two minutes, until the flour is hydrated and the batter goes back to being more creamy.

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Drop tablespoons onto a greased cookie sheet.

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Criss-cross them with a fork, and push two-three chips into the center of each one.

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Bake for about 10-12 minutes.

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Three years ago: Lemon Curd
Two years ago: Charred Asparagus
One year ago: Butter Pecan Banana Cake


croissants23_little-house-dunes

by Heather Harris Brady

I’ve attempted croissants a few other times and I’ve always been disappointed. But I decided to give them another go, thanks to the beautiful cookbook I got for Christmas – The Art of French Pastry. Apparently a large part of the problem is that I had been using American butter, which has a higher water content compared to European butter.

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You can use Plugra but I found that Kerrygold also works. (This isn’t a sponsored post, I just happened to buy it because it was on sale – probably for St. Patrick’s Day.)

This is a two-day project – good for a cool weekend, so if you start tomorrow you can have fresh croissants for Sunday brunch. To save room I’m not giving you instructions for the poolish temperatures, because most yeast is flexible and most houses are warm enough these days that rising dough isn’t a problem.

Kerrygold Croissants, Makes about 10 large croissants

Poolish

  • 3/4 c. unbleached all-purpose flour
  • 1/2 c. minus 1 t. water, lukewarm
  • 1-3/4 t. dry yeast

Dough

  • 1-3/4 c. plus 1 T. bread flour
  • 2-1/2 T. granulated sugar
  • Scant 1/4 c. water
  • 2 medium eggs, well beaten
  • 1 t. sea salt
  • 1 oz. European style butter (82% fat)
  • 5-3/10 oz. European style butter (82% fat) – set aside

Make the poolish. Combine the yeast and and the water in a dish. Cover with the flour and let stand until you see cracks in surface.

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Combine the dough ingredients in a mixing bowl and put on the dough hook. Stir for a minute or so on medium, make sure all the dry flour from the bottom gets picked up.

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Then mix for another 45 seconds.

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Set the dough in a cool-lish place to rise.

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Let the dough double in bulk.

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Gather the dough into a ball, wrap it and put it in the refrigerator for at least 20 minutes.

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Take 5-1/3 oz. of butter, cool but pliable and position it on a large piece of plastic wrap. Fold the wrap over the top.

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Roll the butter out to a 8″ x 10″ rectangle. Chill it for 20 minutes.

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Roll the chilled dough out to a 10″ x 20″ rectangle. Position the butter on the left side. Fold the right side of the dough over to completely cover the butter.

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Roll 1: Roll the dough back out to a 8″ x 20″ rectangle. Work quickly, and make sure the dough doesn’t stick to the counter.

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Fold 1: Fold the right side to the middle and then fold the left over, like so. Brush off the extra flour.

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Cover the dough with plastic wrap and put the book into the refrigerator for 20 minutes. Repeat roll 1 and fold 1.

Day Two

Take the chilled dough book out of the refrigerator. Repeat roll 1 and fold 1 for the last time.

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Roll it out into a rectangle about 10″ x 20″.

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See the layers of butter and dough?

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Cut the dough into 10 V shapes, give them a tug to stretch them out, and roll them up starting with the wide end.

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Let rise for 90 minutes on a greased cookie sheet. You can add an egg wash if you like, but I think it seals the flakiness down a bit.

Preheat the oven to 375 and bake until brown.

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These are best fresh, but will keep several days at room temperature if covered.


Three years ago: Cream Scones
Two years ago: Dulce de Leche Banana Cake
One year ago: Spring Lemon Cookies


applecoffeecake_little-house-dunes14

by Heather Harris Brady

This is a great recipe from The Scandinavian Baking Book by Beatrice Ojakangas. I made a small change, adding a cinnamon swirl batter under the apples. It’s quick and easy to make but it looks very finished, it would be great to take to a brunch or tea. It also keeps well, if you like to bake things ahead for company.

You can use a deep-dish pie pan or a deep springform pan. Look for well-flavored baking apples to use in this recipe. I used Jonamacs.

Danish Apple Cake, Makes one 9″ cake – eight generous servings

  • 1/2 c. softened butter
  • 3/4 c. granulated sugar
  • 3 eggs
  • 1 t. vanilla
  • 1/4 c. milk
  • 1-1/2 c. unbleached all-purpose flour
  • 1-1/2 t. baking powder
  • 1 t. cinnamon
  • 3 baking apples, peeled, split in half and cored (let stand in acidulated water)
  • 2 T. melted butter
  • 2 T. granulated sugar

Preheat the oven to 375. Combine the butter and sugar in a mixing bowl. Cream well.

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Beat in the eggs and vanilla.

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Then alternately add the milk and the flour in two parts, beating well between each addition.

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Spread 3/4 of the batter in a greased, 9″ deep dish pie dish.

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Stir the cinnamon in the remaining batter and spread it across the top. Slice each apple half not quite through in 1/4″ slices (Hasselbeck-style).

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Press the apples cut side down on top of the batter.

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Brush them with the entire surface with the melted butter, then evenly sprinkle it with the sugar.

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Bake for about 40 minutes, until the top is golden brown and the center is cooked through.

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This has a great flavor and a texture that is somewhere between a dessert cake and a coffeecake.

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It keeps well at room temperature and slices nicely for serving.

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Three years ago: Chocolate Pudding
Two years ago: Austrian Carnival Doughnuts
One year ago: Bran Muffins


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