basic sweet dough

Ingredients

• Servings: 4
• 1 cup milk
• 8 cups sifted all-purpose flour
• 1 1/4 cups cold water
• 2 (0.6 ounce) cakes compressed fresh yeast
• 2 teaspoons salt
• 1/2 cup white sugar
• 4 tablespoons shortening
• 2 eggs
• 2 tablespoons melted shortening

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 2 hrs 50 mins


• scald milk in a medium saucepan. add cold water to scalded milk. remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. to liquid in saucepan, add salt, sugar, shortening, and eggs. add dissolved yeast to saucepan. mix well.
• sift and measure the flour into a large bowl. make a well in the flour, and pour the liquids into the well. stir with a large wooden spoon until liquid disappears.
• with one hand, mix dough in bowl using swinging rotary motion. gradually form dough into smooth ball, then knead in bowl for 2 minutes. brush top with melted shortening. cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.
• punch down dough. use dough for any sweet bread recipe.

Grandma's Lemon Meringue Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
• to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
• bake in preheated oven for 10 minutes, or until meringue is golden brown.

rose scented tapioca pudding

Ingredients

• Servings: 4
• 1/3 cup white sugar
• 3 tablespoons quick-cooking tapioca
• 2 3/4 cups goat's milk
• 1 egg, beaten
• 1 1/2 teaspoons rose water

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• in a saucepan, stir together the sugar, tapioca, goat's milk, and egg. set aside for 5 minutes for the tapioca to soak.
• place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
• remove from heat and stir in the rose water.
• ladle the pudding into 4 small individual dessert dishes. cover each dish with a piece of plastic wrap, pushing the wrap down the surface of the pudding to prevent a skin from forming. let the puddings cool slightly on the countertop, about 5 minutes.
• chill in refrigerator for at least 2 hours before serving.

dark rye scones

Ingredients

• Servings: 16
• 1 cup rye berries
• parchment paper
• 1 1/4 cups whole wheat flour
• 1/2 cup rye flour
• 1/4 cup unsweetened cocoa powder
• 4 teaspoons baking powder
• 1 tablespoon instant coffee granules
• 1 teaspoon caraway seeds
• 1/2 cup butter
• 1/2 cup soy milk
• 1/4 cup molasses

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). pour rye berries into a shallow baking dish.
• bake in the preheated oven until lightly browned, about 20 minutes. cool. place rye berries in a blender or spice grinder and blend until coarsely ground; transfer to a bowl.
• increase oven heat to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
• mix whole wheat flour, rye flour, cocoa powder, baking powder, instant coffee, and caraway seeds in a large bowl. cut butter into flour mixture until mixture resembles coarse crumbs. add ground rye berries. stir soy milk and molasses into flour mixture until combined; divide in half. arrange dough on prepared baking dish and flatten each piece to a 1/2-inch thick circle.
• bake in the preheated oven until golden brown, 12 to 15 minutes. cut each circle into 8 wedges. serve warm.

Kentucky Butter Cake

Ingredients

• Servings: 1
• 3 cups unbleached all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup butter
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup white sugar
• 1/3 cup butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch bundt pan.
• in a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. beat for 3 minutes at medium speed. pour batter into prepared pan.
• bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. prick holes in the still warm cake. slowly pour sauce over cake. let cake cool before removing from pan.
• to make butter sauce: in a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. cook over medium heat, until fully melted and combined, but do not boil.

cranberry sauce

Ingredients

• Servings: 8
• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Recipe

• in a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). remove from heat and place sauce in a bowl. cranberry sauce will thicken as it cools.

Make-ahead Sour Cream Coffee Cake

Ingredients

• Servings: 1
• 3/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 (8 ounce) carton sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 8 hrs 50 mins


• grease and flour a 9x13-inch baking pan.
• beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
• beat eggs and sour cream into butter mixture until smooth.
• whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
• pour the batter into the prepared baking dish.
• mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
• cover the baking dish with plastic wrap and chill 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c).
• remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.