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Orange-Glazed Coffee Cake

Makes 12 servings

  • 1 package/TBS active dry yeast
  • 1/4 cup warm water (105-115 degrees F)
  • 1/2 cup warm milk (105-115 degrees F)
  • 1/2 cup fresh orange juice
  • 1/2 cup sugar
  • 1/2 cup ricotta cheese (can substitute cottage cheese)
  • 1 TBS grated orange zest
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 3 1/2-4 cups flour

Glaze

  • 1 large egg, lightly beaten

Icing

  • 1 cup powdered sugar
  • 1 1/2-2 TBS fresh orange juice
  1. In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
  2. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture.
  3. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in remaining flour, 1/2 cup at a time, until a stiff dough forms.
  4. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking
  5. Place dough in a large greased bowl, turning to coat. cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
  6. Grease a 10-inch springform pan. Punch down dough. Turn out onto lightly floured surface and knead for 1 to 2 minutes.
  7. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together.
  8. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, about 30 minutes.
  9. Preheat oven to 425 F. Brush the dough with glaze.
  10. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.
  11. To prepare icing, in a small bowl, stir together powdered sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.
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Lemon Loaf

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup sourdough starter
  • 1/2 cup milk
  • 2 teaspoons grated lemon peel (we never had lemons so we used 2 Tbs. lemon juice)
  • 1 1/3 cups all purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup finely chopped walnuts or pecans (we never added nuts and thought it was great)
  • Troy wrote in the recipe 1/2 tsp. baking powder. It as been so long since we made this, but figure we wanted it a little lighter and fluffier.
  • Lemon Drizzle, see below

Generously grease 1 9″x 5″ loaf pan or two 7 1/2″x 4″ loaf pans; set aside. Preheat oven to 350F.

In a large bowl, cream together shortening and sugar. Beat in eggs until fluffy. Stir in sourdough starter, milk, and lemon peel; set aside.

In a medium bowl, stir together flour, baking soda, and salt (and baking powder if you want to add that). Add to sourdough mixture. Beat 1 minute with electric mixer on medium speed. Fold in nuts if desired.

Turn into prepared pan or pans. Bake in preheated oven for 40-60 minutes or until a wooden pick inserted in center comes out clean.

Prepare Lemon Drizzle. Puncture baked loaf 10 or 12 times with a sharp object. Pour Lemon Drizzle evenly over hot loaf. Let stand 5 minutes. Turn out of pan or pans. Cool top side up on rack.

Lemon Drizzle

  • 1/4 cup sugar 1/3 cup lemon juice In a small bowl, stir sugar into lemon juice until dissolved.

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Peachy Keen French Toast

  • 1 small package (3 ounce) vanilla instant pudding
  • 1 cup finely chopped fresh or canned peaches
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 5 eggs, beaten
  • 12 slices of wheat of whole grain bread

Prepare pudding according to package directions. Fold in chopped peaches, nutmeg, and cinnamon. Add eggs and mix well. Dip bread slices into mixture. Cook on well greased skillet over medium heat, turning frequently so toast doesn’t scorch.

Peach Syrup

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 3 cups pureed fresh or canned peaches
  • 1 Tbs lemon juice
  • 1/3 of recipe if you don’t want a ton of syrup
  • 1/3 cup and 3 TBS sugar
  • 3 TBS water
  • 1 cup pureed fresh or canned peaches
  • 1 tsp. lemon juice

Combine sugar and water in medium saucepan. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Add peach puree. Return to low and boil for 5 minutes. Remove from heat. Add lemon juice. Store in refrigerator in tightly sealed container.

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Kneaders caramel syrup

  • 1/2 cup butter, softened (Don’t know why it says softened since you melt it in pan. Also we tried with 1/2 the butter and it tastes great and isn’t as bad for you.)
  • 1/2 cup buttermilk
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1 tsp baking soda

Heat an empty medium or large empty stockpot over medium high heat. Make sure the sides of the pot or pan are tall to prevent the syrup from bubbling over.

Melt the butter in the heated pan and stir in the buttermilk and sugar. Bring the mixture to a rolling boil and boil for one minute.

Remove the pan from heat and whisk in the vanilla and baking soda. The mixture will bubble and grow. That’s okay! Keep whisking until the bubbles are gone and the mixture reaches a caramel syrup consistency.

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Buttermilk Syrup

  • 3/4 cube butter
  • 1 1/2 cup sugar
  • 3/4 cup buttermilk
  • 1 1/2 tsp Karo syrup
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp vanilla

Place butter, sugar, buttermilk, and Karo syrup in saucepan and bring to a boil continually stirring. Once it hits a rolling boil, allow to boil for 3 minutes, constantly stirring. Turn down heat and add baking soda (there will be a reaction, so keep stirring), add vanilla.

Serve warm and enjoy!

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Scones – Krista Loiacono/Jan Sanford

  • 1 quart buttermilk
  • 2 TBS sugar
  • 1 1/2 tsp salt
  • 2 pkg. yeast (2 TBS)
  • 6 TBS oil
  • 2 eggs, beaten

Combine all ingredients together. Then add:

  • 6-8 cups flour
  • 1 tsp baking soda
  • 3 tsp baking powder

Mix well.

Dough will be soft. Let rise one hour. Punch down and refrigerate overnight. (dough will last for one to two weeks.)

Heat your pan with oil until hot. Shape scones into circles (may need to add flour if too sticky). Drop into hot oil and turn over when underside is brown. Place on paper towel to drain. Serve with butter, honey, or jam.

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Belgian Waffles

  • 1 pkg dry yeast
  • 2 cups lukewarm milk
  • 4 eggs
  • 1 tsp. vanilla
  • 2 1/2 cups sifted flour
  • 1/2 tsp. salt
  • 1 TBSP sugar
  • 1/2 cup melted butter

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add yeast mixture with vanilla. Stir.

Sift together flour, salt, and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat egg whites until stiff; carefully fold into batter. Let mixture stand for about 45 minutes (in a warm place) or until double in bulk. Use 7/8 cup per waffle

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Muffins

  • 1 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 beaten egg
  • 3/4 cup milk
  • 1/4 cup cooking oil

Grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in center of dry mixture; set aside.

In another mixing bowl combine egg, milk, and oil. Add egg mixture all at once to the dry mixture. Stir just till moistened. (batter should be lumpy)

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree oven 20 minutes or till golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 10-20 muffins.

  • Banana muffins: prepare muffins, except do not use paper bake cups. Reduce milk to 1/2 cup. Add 3/4 cup mashed banana and 1/2 cup chopped nuts to the dry mixture with the egg mixture.
  • Blueberry muffins: Prepare muffins, except fold 3/4 cup fresh of frozen blueberries and, if desired, 1 tsp finely shredded lemon peel into batter.
  • Cheese muffins: prepare muffins, except stir 1/2 cup shredded cheddar or Monterrey jack cheese into dry mixture.
  • Cranberry muffins: prepare muffins, except combine 1 cup coarsely chopped cranberries and 2 Tbs additional sugar. Fold into batter.
  • Oatmeal muffins: Prepare muffins, except reduce flour to 1 1/3 cups and add 3/4 cup rolled oats to dry mixture.
  • Poppy seed muffins: Prepare muffins, except increase sugar to 1/2 cup and add 1 Tbs poppy seed to dry mixture.

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German Bubble Pancakes

  • 8 Tbsp margarine
  • 9 eggs
  • 1 1/2 cups warm milk
  • 1 1/2 cups flour
  • 1/2 tsp salt

Pre-heat oven to 400. Put 4 Tbsp margarine in each of two 9 by 13 pans and put in oven until piping hot. Beat eggs, milk, flour, and salt together, pour into hot pans and cook for 25 minutes. Serve with powdered sugar, syrup jam or any pancake topping.