My Favorite Recipes - all highly recommended

DESSERTS

BAVARIAN TORTE

CHOCOLATE SPICE CAKE

Chocolate Spice Cake Icing

APPLE PIE: Part I: pastry

Apple Pie: Part II: pie

CHERRY CAKE

THICK AND CHEWY CHOCOLATE CHIP COOKIES

OATMEAL RAISIN COOKIES

BREADS


HONEY, WHOLE WHEAT, OATMEAL BREAD

BANANA BREAD

FLOUR'S FAMOUS BANANA BREAD

This recipe has for me completely replaced the recipe above.

ENTREES


CHEESE FONDUE

BEEF ROULADEN

BEEF STEW

LASAGNA

BREAKFASTS/BRUNCHES


FRENCH PANCAKES OR CREPES

SWEDISH TEA RING / STICKY BUNS

Prepare Basic Coffee Cake Dough
Warm a large mixing bowl. Place in it.
      1/2 cup all-purpose flour
Crumble over it:
      2 cakes yeast
Make a hollow in the flour and pour into it:
      1/4 cup lukewarm milk and 1/4 cup lukewarm water
Add:
       1 1/2 teaspoons sugar
Stir these ingredients until they are well blended. Cover them and put them in a warm place to rise for 20 minutes.

In a large mixing bowl, beat until soft:
      1/2 cup butter
Add gradually:
      1/4 to 1/2 cup sugar
Blend these ingredients until they are creamy. Add:
      1/2 teaspoon salt
      1 teaspoon grated lemon rind
      2 beaten eggs
      1/4 cup water
      1/4 cup milk
      1/2 tablespoon lemon juice (optional)
      1 teaspoon vanilla extract (optional)
Sift:
      4 cups all-purpose flour
Stir part of it into the butter mixture, then knead in the rest with your hands. Add the yeast mixture to the butter mixture and knead the dough well. Cover it and permit it to rise in a warm place for 1 1/2 to 2 hours, until it has doubled in bulk.

Next Steps
Prepare Basic Coffee Cake Dough (above).
After the first rising of the dough, punch it down and let it rise again until doubled in bulk (about 45 minutes). Roll out the dough on a lightly floured counter into a 9 x 18 inch oblong (approximately rectangular shaped). Spread over it:
      Melted butter
      1/4 cup sugar mixed with 2 teaspoons cinnamon
      1/2 cup raisins (prepared by running boiling water over)

After this point, you have a choice to make, to make the standard Swedish Tea Ring or to make Sticky Buns. Follow the appropriate set of instructions below.

For Swedish Tea Ring
Roll the dough from the long side into an 18 inch long cylinder. Shape cylinder into a ring and try to meld ends together. Place the ring on a large greased cookie sheet. Hold floured kitchen shears perpendicularly to cut bias gashes into the outer edges of the ring. Cut to within 1 inch of the inner edge. The slices should be about 1 1/2 inches wide at the rim, tapering to 1/2 inch at the center. As you cut, turn each partially cut slice flat on the cookie sheet. Cover the ring with a damp cloth. Permit the ring to rise until doubled in bulk (about 30 minutes). The top may be brushed lightly with:       Melted butter or cream
Bake ring in a 375 degree oven for 25-30 minutes. When removed from oven, immediately spread it with the following butter icing:
Combine:
      1 tablespoon butter
      1 cup confectioners sugar
Add to make a good consistency to spread:
      Cream
Place the iced ring in the over for 1 minute to glaze it.
For Sticky Buns Variation
Prepare two 9" cake pans by mixing at a high speed 1/2 cup butter and 1 cup dark brown sugar and then spreading to cover the bottom of each cake pan. Then coarsely chop 1/2 cup pecans and spread over the bottoms of each cake pan. This is actually best done during the second rising of the dough.
Roll the dough from the long side into an 18 inch long cylinder. Cut cylinder into around 1.25" sections. Distribute cylinders on one end loosely around prepared cake pans. Cover each cake pan with a damp cloth and let rise until doubled in bulk (about 30 minutes).
Bake sticky bun pans in a 375 degree oven for 25-30 minutes. Wait around 10 minutes after removing from oven and then upend each pan onto a plate.

MISCELLANEOUS


BARBEQUE SAUCE

Put all ingredients in a bowl and mix together by hand. Can be frozen for later use.


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