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Whether served for breakfast or dessert, piping chocolate-hazelnut spread, or Nutella, into these donuts result in a dreamy treat. They are equally special filled with jam.
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INGREDIENTS
1/2 cup warm water (105 degrees F to 115 degrees F)
3-1/2 cups all-purpose flour
1/2 cup warm milk or water (105 degrees F to 115 degrees F)
3 Tbsp. butter or pareve margarine, cut up and softened
Cooking oil for deep-frying
3/4 cup chocolate-hazelnut spread
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DIRECTIONS
1. In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 1/2 cup warm water until yeast is dissolved. Let stand for 10 minutes.
2. In a large food processor, combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar. Cover and process until combined. Add butter; cover and process until combined (dough will be sticky).*
3. Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).
4. On a well-floured surface, roll dough to 1/2-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Reroll as necessary. Arrange dough rounds on a baking sheet dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.
5. Heat 2 inches of oil in a deep saucepan to 365 degrees F. In a bowl, place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a decorating bag fitted with a large round tip; set aside.
6. Fry doughnuts, three at a time, in deep hot oil about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels. While warm, use tongs to dip each doughnut in sugar to coat. Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut. Pipe chocolate-hazelnut spread through opening. Repeat on opposite side of doughnut. Serve warm. Makes about 16 doughnuts.
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This recipe makes two pumpkin bread loaves. Share one with a friend or wrap one for a gift.
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INGREDIENTS
2 cups coarsely chopped black walnuts or a mixture of chopped walnuts and hazelnuts (filberts)
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg or ground nutmeg
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1/4 cup maple-flavored syrup
1/2 teaspoon freshly grated nutmeg or ground nutmeg
DIRECTIONS
1. Butter two 8×4x2- or 9×5x3-inch loaf pans. Place nuts in bottom of prepared pans; set aside. Stir together flour, baking powder, cinnamon, 3/4 teaspoon nutmeg, soda, and salt. Set aside.
2. In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated and brown sugars and vanilla; beat 1 to 2 minutes or until well combined. Add eggs, 1 at a time, beating just until combined after each. (Mixture may look curdled.) Beat in pumpkin. Add flour mixture and milk alternately, beating on low speed until well blended after each addition; scrape sides of bowl.
3. Pour batter into prepared pans and smooth tops with a rubber spatula. Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean. Cool loaves in pans on wire rack for 15 minutes. Loosen edges with a narrow metal spatula and remove from pans. Cool completely on wire racks, nut side up. Store in an airtight container in a cool place up to 2 days.
4. To serve, place cakes, nut side up, on a serving plate. Brush tops with 2 tablespoons of the maple-flavored syrup. In a chilled bowl beat whipping cream, remaining 2 tablespoons syrup, and 1/2 teaspoon nutmeg just until stiff peaks form. Serve the cream in a bowl with the cake. Makes 2 loaves (16 to 20 servings).
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These lovely fan-shaped biscuits need no adornment, but pass butter so guests can use some if they like.
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INGREDIENTS
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1 teaspoon ground cinnamon
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DIRECTIONS
1. Preheat oven to 450 degrees F. Grease twelve 2-1/2-inch muffin cups; set aside. In a large bowl, stir together flour, baking powder, cream of tartar, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.
2. Turn out dough onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Roll one half into a 12×10-inch rectangle. In a small bowl, combine sugar and cinnamon. Sprinkle half of the sugar mixture over the rectangle.
3. Cut rectangle into five 12×2-inch strips. Stack the strips on top of each other; cut into six 2-inch-square stacks. Place each stack, cut side down, in a prepared muffin cup. Repeat with remaining dough and sugar mixture.
4. Bake for 10 to 12 minutes or until golden. Serve warm. Makes 12 biscuits.
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These biscuits taste great by themselves, or use the batter to make a flaky topping for a dessert cobbler.
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INGREDIENTS
4 teaspoons baking powder
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DIRECTIONS
1. Preheat oven to 375 degree F. Lightly grease 2 cookie sheets or line with parchment paper; set aside. In a large bowl stir together flour, sugar, baking powder, and salt with a fork until well combined.
2. Add cream all at once. Stir gently with fork just until combined.
3. Drop dough into about 16 mounds 1-inch apart on prepared cookie sheets using an ice cream scoop (#16 size) or 2 large spoons (if necessary, shape into mounds with hands). Bake 15 to 17 minutes or until golden brown. Serve warm. Makes about 16 biscuits.
For Cheesy Biscuits: Prepare Hurry-Up Biscuits as above, add 1 cup finely shredded or grated Parmesan cheese to flour mixture in Step 1.
Make-Ahead: Dough mounds can be frozen up to 1 month. To freeze, place mounds in a single layer on a baking sheet or tray. Cover and freeze until firm. When firm, place in freezer containers. Cover and freeze up to 1 month. To bake, arrange dough mounds on greased or parchment paper-lined baking sheets. Bake frozen mounds in a 375 degree F. oven for 18 to 20 minutes or until golden.
Hurry-Up Biscuit Cobbler: Prepare Hurry-Up Biscuits as directed; set aside. Meanwhile in a large saucepan combine 1 cup sugar, 2 tablespoons cornstarch, and 1/4 cup water. Stir in 6 cups (two 16-ounce packages) fresh or frozen unsweetened pitted tart red cherries. Cook and stir over medium heat until thickened and bubbly. Divide mixture among eight 8- to 12-ounce ovenproof coffee cups or individual casserole dishes. Drop 1 or 2 mounds of batter on top of each cup. (Freeze any remaining batter as directed in Make-Ahead instructions.) Bake in a 375 degree F oven for 25 to 30 minutes or until topping is golden brown and mixture is bubbly. Makes 8 servings.
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Dainty biscuit diamonds can be made ahead and frozen. Dress up the tops with sage, sesame seeds, or cracked white pepper.
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INGREDIENTS
2 tablespoons baking powder
1/4 cup finely snipped fresh sage
Ground sage, sesame seeds, cracked white pepper
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DIRECTIONS
1. Preheat oven to 450 degree F. Grease large baking sheets; set aside. In a very large mixing bowl stir together flour, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in sage. Make a well in the center of the dry mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Knead dough lightly for 10 to 12 strokes until nearly smooth. Lightly roll dough to a 15×9-inch rectangle about 1/2 inch thick. Cut dough into 1-1/2-inch diamonds. Sprinkle with additional flour. Or combine egg white and water; brush biscuits with mixture and sprinkle with ground sage, sesame seeds, and/or white pepper. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in preheated oven for 10 to 12 minutes or until golden.
3. Remove biscuits from baking sheet to a wire rack; cool. Arrange in covered containers and freeze up to 1 month. To serve, thaw at room temperature for 1 hour. Split biscuits and arrange on serving trays. Makes about 48 biscuits.
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Arrange Signet marigold leaves on biscuit tops for a summery look and a spicy herbal flavor.
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INGREDIENTS
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DIRECTIONS
1. Preheat oven to 450 degrees F. In a large bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
2. Turn dough out onto lightly floured surface. Knead by folding and gently pressing dough 4 to 6 strokes, just until dough holds together. Pat or lightly roll to 1/2 inch thick. Cut dough with floured 1-1/2-inch round, oval, or flower cookie cutters, rerolling scraps as needed. Place biscuits 1 inch apart on ungreased baking sheet; bake for 8 minutes.
3. Meanwhile, in a small bowl combine egg white and water. Brush biscuits with egg white mixture. Arrange Signet marigold flowers and leaves on biscuit tops. Brush again with egg-white mixture. Return to oven; bake for 3 minutes more or until golden.
4. Remove biscuits from sheet; cool on wire rack. Makes about 38 biscuits.
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These nibble-size scones are easy to mix for a quick breakfast or brunch. Before baking, brush with buttermilk and sprinkle with coarse sugar for extra sweetness in the recipe.
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INGREDIENTS
1/2 cup cold butter, coarsely shredded (see tip below) or cubed
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DIRECTIONS
1. Preheat oven to 425 degrees F. In large bowl whisk together flour, cornmeal.
2. Add shredded butter to flour mixture; toss to distribute. (Or cut cubed butter into flour mixture with pastry blender until it resembles coarse crumbs). Make well in center of flour-butter mixture. Add 1 cup buttermilk; stir with spoon until moistened. Do not overmix. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.)
3. Turn dough out onto floured surface. Gently knead by lifting and folding dough, 4 or 5 times, giving a quarter turn after each knead. Roll into 8-inch square, 3/4 inch thick. Cut into 1-1/2- to 2-inch squares. Place squares 1 inch apart on ungreased baking sheet. Brush with buttermilk; sprinkle coarse sugar. Bake 12 to 15 minutes or until lightly browned; cool scones on a rack. Serve warm. Makes 16 to 25 scones.
4. Shredding Butter: Freeze butter for 15 minutes. Using a grater, coarsely shred the cold butter. Toss into flour mixture or refrigerate, loosely covered, until needed.
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The chocolate scones are like dessert. You can also make a fruit scone, which is great for breakfast.
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INGREDIENTS
2 teaspoons baking powder
1/2 cup purchased unsweetened coconut milk or milk
1/3 cup miniature semisweet chocolate pieces
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DIRECTIONS
1. Lightly grease a baking sheet; set aside. In a medium mixing bowl combine flour, the 3 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
2. In a small mixing bowl combine egg, coconut milk, coconut, and chocolate pieces. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Quickly knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. On the prepared baking sheet, pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges; do not separate wedges. If desired, brush tops of scones with milk and sprinkle with coarse sugar.
4. Bake in a 400 degree F oven for 20 to 25 minutes or until golden. Transfer to a wire rack to cool for 5 minutes. Separate scones. Cool completely. Transfer to an airtight container or bag and store at room temperature for up to 3 days, or in the freezer for up to 3 months. Makes 8 scones.
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For a special treat, beat heavy whipping cream past the stiff peak stage–but not quite to the butter stage–and spread on a scone fresh from the oven.
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INGREDIENTS
1 tablespoon baking powder
1/2 teaspoon crushed or ground cardamom
1/3 cup butter or margarine
1/3 cup maple syrup or maple-flavored syrup
1/3 cup half-and-half or light cream
1/2 cup snipped, pitted dates
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DIRECTIONS
1. In a mixing bowl combine flour, baking powder, and cardamom. Cut in butter or margarine until mixture resembles coarse crumbs.
2. In a small bowl combine egg, maple syrup, and half-and-half or light cream; stir in dates. Add the liquid mixture all at once to the dry ingredients. Stir just until the mixture clings together.
3. Drop scone batter mixture from a rounded tablespoon onto greased baking sheet. Bake in a 400 degree F. oven for 12 to 15 minutes or until golden. Serve warm. Makes 16.
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A fruit mixture is sandwiched between halved biscuits. Cover and chill any leftover mixture and use to prepare additional biscuits. Or thin the fruit mixture with water and serve over cooked turkey, pork or as a pancake topping.
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INGREDIENTS
1 26-ounce packages (12) frozen unbaked biscuits
2 4-inch sprigs fresh thyme
1 6-ounce package dried cranberries (1-1/3 cups)
2 3-ounce package dried cherries (1-1/3 cups)
Cayenne pepper (optional)
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DIRECTIONS
1. Preheat oven to 375 degree F. Place biscuits on a large baking sheet. Bake for 20 minutes.
2. Meanwhile, remove leaves from thyme sprigs, discarding stems (you should have about 1 teaspoon leaves). In a food processor* combine cranberries, cherries, 2/3 cup maple syrup, and thyme leaves. Cover and process until mixture is a coarse paste. If desired, add cayenne pepper to taste.
3. Remove biscuits from oven. Using a fork, carefully split the warm biscuits horizontally. Spread 1 to 2 tablespoons of the fruit mixture onto bottom half of each biscuit. Replace biscuit tops. Brush biscuits with additional maple syrup. Bake for 5 minutes more. Serve warm. Makes 12 biscuits.
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