Re: Andrea Payne's Orange Butter Coffeecake

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: Thank you for teaching many recipes.ohagi_daifuku : : STATE FAIR WINNER : : Coffeecake earns prize for McMinnville baker : : » Orange Butter Coffeecake : : Tuesday, September 5, 2000 : : Andrea Payne's Orange Butter Coffeecake : : Orange Butter Coffeecake : : Makes 24 servings : : Tuesday, September 5, 2000 : : : -------------------------------------------------------------------------------- : : Andrea Payne notes, "This is our favorite Christmas brunch bread." : : Coffeecake: : : 1 package active dry yeast : : 1/4 cup warm water : : 2 3/4 to 3 cups all-purpose flour (divided) : : 1/4 cup granulated sugar : : 1 teaspoon salt : : 2/3 cup sour cream, at room temperature : : 6 tablespoons butter, melted ( 3/4 stick) : : 2 eggs : : 1 tablespoon grated orange peel (orange part only) : : Filling: : : 3/4 cup granulated sugar : : 3/4 cup toasted coconut (see note) : : 2 tablespoons grated orange peel (orange part only) : : 2 tablespoons melted butter : : Glaze: : : 3/4 cup granulated sugar : : 1/3 cup sour cream : : 1/4 cup butter ( 1/2 stick) : : 3 tablespoons orange juice : : 1/4 cup toasted coconut (see note) : : : : To make cake: Dissolve yeast in warm water. Pour into large mixing bowl, add 1 3/4 cups flour, sugar, salt, sour cream, butter, eggs and orange peel. Beat 2 minutes at medium speed. By hand, stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour. : : Grease a 9-by-13-inch pan. : : To make filling: In a small bowl, combine sugar, toasted coconut, orange peel and butter and set aside. : : Knead dough about 15 times. Divide dough in half. Roll half the dough into a 12-inch circle. Sprinkle with half the filling mixture. Cut into 12 wedges and roll each wedge, starting with wide end to form crescent-shaped rolls. Repeat with second half of dough. : : Place rolls in greased pan, three rows of 8 each. Cover and let rise until doubled, about 45 minutes to 1 hour. : : Meanwhile, preheat oven to 350 degrees. : : Bake 25 to 30 minutes. Leave warm rolls in pan. : : To make glaze: In a small saucepan, combine sugar, sour cream, butter and orange juice. Bring to a boil and stir for 3 minutes. Pour warm glaze over warm coffeecake. Sprinkle with coconut. : : Note: To toast coconut, place on a baking sheet and bake in a preheated 325-degree oven for 15 to 20 minutes, or until lightly browned. : : : : Andrea Payne, McMinnville : : first place, Fleischmann's Yeast : : Best Ever Bread contest, 2000 : : ----------------- : : COCONUT-ORANGE MINI CRESCENTS : : : : -------------------------------------------------------------------------------- : : 1 c. sweetened flaked coconut : : (3 oz.) : : 1 Tbsp. freshly grated orange : : peel : : 1 (8 oz.) can refrigerated : : crescent dinner rolls : : 1/4 c. granulated sugar : : 2 Tbsp. butter or margarine, : : melted : : 2 Tbsp. plain yogurt or sour : : cream : : 1 1/2 Tbsp. orange juice : : : : Heat oven to 375 degrees. Mix 3/4 cup coconut, 3 tablespoons : : sugar and the orange peel in a small bowl. Unroll the dinner : : roll dough and brush top with the butter. Cut each triangle in : : half down the middle. Sprinkle 1 tablespoon of the coconut : : mixture over each piece, then roll up individually, following : : directions on can. Place 1 1/2 inches apart on ungreased : : cookie sheet. Bake 10 minutes or until crescents are golden. : : Remove to rack. Mix yogurt, juice and remaining 1 tablespoon : : of sugar. Drizzle over crescents, then sprinkle with remaining : : 1/4 cups coconut. Serve warm or cover and refrigerate up to 3 : : days. Reheat in a 300 degrees oven 5 minutes or until warm. Makes : : 16. : : : : --------------------- : : CARAMEL SLICE : : An Australian treat/dessert and is wonderful to have with guests after dinner with coffee and/or tea, if you'd like to use it as a replacement for after dinner mints cut it according to the size you'd like to serve. : : : : CARAMEL SLICE : : : : Ingredients: : : 3/4 cup shredded coconut : : 1 cup self rising flour : : 1/2 cup super fine sugar : : 4.5 oz butter, melted : : Filling: : : 14 oz can condensed milk : : 1 oz butter, extra : : 1/4 cup (2 tablespoons) golden syrup (light corn syrup) : : : : : : Topping: : : 5.5 oz Dark Chocolate (chopped) : : 1 oz white vegetable shortening (copha) : : : : Method: : : 1. Pre heat oven to 350 Fahrenheit : : : : 2. Brush 8 x 7 inch (approx) shallow oblong cookie sheet or cake dish with melted butter or oil. Cover base with wax paper. : : : : 3. Combine coconut, flour and sugar in medium bowl, add butter, stir until well combined. Press into prepared cake tin. Bake for 15 minutes or until golden brown. : : : : 4. Filling : Combine condensed milk, extra butter, and syrup in medium pan, stir over medium heat until boiling. Lower heat, continue stirring for 5 minutes. Remove from heat, spread over base in tin. Bake for 10 minutes. Remove and cool. : : : : 5. Topping : Place chocolate and shortening in medium heat proof bowl. Stand over a pan of simmering water, stir until the chocolate has melted and is smooth. : : : : 4. Spread evenly over caramel filling and allow to set. Cut into squares. : : : : 8-17-2001 : : : : --------------------- : : On the Banks of Plum Creek : : : : What You Need : : : : Lard : : Salt : : White Flour : : Unbleached All-Purpose Powered Sugar : : : : Lard, 1 to 2 pounds Egg, 1 large Salt, a pinch White flour, 1/2 cup unbleached all-purpose powered sugar, a shakerful. Use enough lard in the fryer or kettle to produce a depth of 3 inches, heat the it to 350.F. In the bowl beat the egg and salt for a full minute. Add more flour, a tablespoon at a time, until the batter is too stiff for beating. : : : : Cover a dinner plate with flour With a teaspoon, spoon the batter onto the plate in six separate portions. With a knife turn each spoonful of dough over to flour it, then drop it into the hot lard. Aim for a limp compact. If using a minnie cooker do not use more then one at a time. Cook each cake for about 3 1/2 minutes, cakes may need to be turned. Drain the cakes paper, dust them with powdered sugar. : : : : : ------------------------------- : : Holiday baking recipes : : Compiled by LAURANN CLARIDGE : : : Christmas Stollen : : This is a modern day interpretation of the famed Christmas bread from Germany. Here candied fruits have been replaced with a combination of dried apricots, raisins, and cherries. Stollen is a delicious bread that keeps well and deserves a place at the Christmas breakfast table. And it's particularly good when thinly sliced and toasted. : : 1 cup coarsely chopped dried apricots : : 1 cup golden raisins : : 1 cup dried cherries : : 1/4 cup dark rum : : 1 cup whole milk : : 1 1/2 sticks (12 tablespoons) unsalted butter : : 1 teaspoon vanilla extract : : 2 packages active dry yeast : : 5 cups unbleached all-purpose flour : : 1/2 cup sugar : : 1/2 teaspoon salt : : 3 large eggs, lightly beaten : : Filling and Topping: : : 6 tablespoons unsalted butter, melted : : 4 tablespoons granulated sugar : : 2 tablespoons confectioners' sugar : : 3 tablespoons dark rum : : 1. Combine the apricots, raisins, cherries, and run in a bowl and mix them well, let stand for a least 1 hour, or longer if you remember to do it (overnight is great). : : 2. In a small heavy saucepan, scald the milk and remove from heat. Cut up the butter and add it to the milk. Stir in the vanilla extract and keep stirring until the butter is melted. : : 3. In the bowl of a heavy-duty electric mixer fitted with a paddle, mix the yeast with 3 cups of the flour, the sugar and salt. When the milk is no longer hot but warm (130 degrees F), make a well in a center of the flour and pour in the milk and the eggs. Beat the mixture until it is smooth. Mix in the rum-soaked fruit and let it rest for 15 minutes. : : 4. Switch to a dough hook or stir in the remaining flour with a wooden spoon. If using a dough hook, knead the dough for 5 minutes at low speed. Otherwise, turn the dough out onto a lightly floured surface and knead the dough until it feels satiny and resilient. Place the dough into a well-buttered bowl, cover loosely with a kitchen towel, and let rise in a warm place until doubled, 1 to 1 1/2 hours. : : 5. Line a baking sheet with parchment paper. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough in half and press each half into an oval, about 12 inches long and 8 inches at its widest point. Brush each oval with 1 tablespoon of the melted butter and sprinkle with 1 tablespoon of granulated sugar. Fold each oval in half lengthwise and place on prepared baking sheet. Cover with a kitchen towel and let rise for about 30 minutes, until the dough has risen but not doubled. : : 6. Preheat oven to 350 degrees F. : : 7. Brush each loaf with 1 tablespoon of melted butter and sprinkle with 1 tablespoon of the granulated sugar. Bake for 25 to 30 minutes, until a wooden skewer inserted into the center comes out clean. Remove from oven and brush each stolen with the remaining melted butter, sprinkle with 1 tablespoon confectioners' sugar, and drizzle with 1 1/2 tablespoons dark rum. Remove the stollen to wire cooling racks. When the stollen are completely cooled, wrap them tightly in plastic wrap and foil. Stollen will keep at room temperature for up to 10 days and they can be frozen for up to 3 months. Makes 2 stollen loaves. : : Adapted from Baking for Christmas by Maria Robbins (St. Martin's Press, 1995, $6.95) : : Dora Apter's Mandlebread : : These homey cookies, loaded with nuts, are slightly chewier than Italian biscotti but still stand up to a dunk in a cup of coffee or tea. : : 1 cup whole hazelnuts or almonds : : 4 extra-large eggs : : 1 cup sugar : : 1 cup vegetable oil : : 4 cups all-purpose flour, sifted before measuring plus extra for kneading : : 1 teaspoon salt : : 4 teaspoon baking soda : : 2 teaspoons almond extract : : 2/3 cup sugar mixed with 3 tablespoons ground cinnamon : : 1 egg, lightly beaten with 1 tablespoon water : : 1. Position 2 racks in the middle of an oven and preheat to 350 degrees F. Line 2 baking sheets with aluminum foil. If using hazelnuts, toast in preheating oven (about 8 to 10 minutes) and then remove skins by rubbing warm nuts in a clean dish towel. Set aside. : : 2. In a large bowl, using an electric mixer set on high speed, beat together the 4 eggs and 1 cup sugar until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the oil just until incorporated. In another bowl, sift together the flour, salt and baking soda. With the mixer set on low speed, add the flour mixture to the egg mixture, beating only until incorporated. Mix in the almond extract and hazelnuts and/or almonds. : : 3. Turn out dough onto a floured work surface. Adding a little flour if the dough is very sticky, knead 5 or 6 turns until a ball forms. Divide into 5 equal pieces. Knead 1 tablespoon of the cinnamon sugar into each piece, then form into flat logs 12 inches long and 2 inches wide. Carefully transfer the logs to the prepared sheets, spacing them 3 inches apart. Brush the tops with the egg-water mixture, then sprinkle with the remaining cinnamon sugar mixture. : : 4. Bake until the tops are dry and slightly cracked, about 30 minutes. At the halfway point, switch the baking sheets between the shelves, turning them 180 degrees as well. After baking, transfer the logs to a work surface. Using a serrated knife, cut crosswise into slices 1 1/2 inches wide. Place the slices on the baking sheets, cut sides down. Return them to the oven until lightly golden brown, 4 to 5 minutes. Turn the cookies over and bake until lightly browned on the second side. Let cool completely on wire racks. Store airtight for up to 2 weeks at room temperature. Makes 4 dozen cookies. : : Adapted from Williams Sonoma Kitchen Library Holiday Entertaining (Time Life Books, 1996) : : Eggnog Tart : : Accompany wedges of this Christmas time tart with a fresh or dried fruit compote. : : 1 recipe of your favorite pie or tart shell pie dough (enough to fill a 9-inch tart pan) : : 1 cup heavy cream : : 1/4 cup milk : : 1 piece vanilla bean, 3-inches split in half lengthwise : : 5 egg yolks : : 1/4 cup sugar : : 1 tablespoon brandy : : Freshly grated nutmeg : : 1. On a lightly floured work surface, roll out the pastry dough into a round about 12 inches in diameter and 1/8 inch thick. Drape the pastry round over the rolling pin and ease it into a greased 9-inch tart pan with a removable bottom. Trim the edges even with the rim. Freeze the shell until firm, about 20 minutes. : : 2. Position a rack in the middle of an oven and preheat to 400 degrees F. Line the pastry shell with parchment paper or aluminum foil and fill with dried beans or pie weights. Bake until the pastry shell is set, about 15 minutes. Remove the beans or weights and the paper or foil. Continue baking until golden brown, about 20 minutes longer. Transfer to a rack and let cool completely. Reduce the oven temperature to 325 degrees F. : : 3. In a heavy medium-sized saucepan over medium heat, combine the cream, milk and vanilla bean and bring to a simmer. Remove from heat. Cover and let stand for 10 minutes. In a large bowl whisk together the egg yolks and sugar until blended. Return the cream mixture to medium-high heat and bring to a boil. Remove from the heat. Gradually add the cream mixture to the egg yolk mixture, whisking constantly. Place over low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 4 minutes; do not allow it to boil. : : 4. Remove from heat and whisk in the brandy. Remove the vanilla bean and discard. Let cool slightly. : : 5. Pour the custard into the cooled pastry shell and sprinkle nutmeg lightly over the top. Bake until just set, about 20 minutes. Let cool completely on rack before serving. Makes one 9-inch tart that serves 8. : : Adapted from Williams Sonoma Holiday Baking (Time Life Books, 1995) : : Chocolate Peanut Butter Meltaways : : I had to include something chocolaty and fun. And best yet these are super easy to make. You just may consider making these chocolate peanut butter balls an annual holiday tradition. : : One 12-ounce jar chunky peanut butter : : 5 tablespoons (1/2 stick plus 1 tablespoon) unsalted butter, at room temperature : : 2 cups confectioners' sugar, sifted : : 1 1/2 cups crispy rice cereal : : 11 ounces bittersweet chocolate, finely chopped : : 1 tablespoon vegetable shortening : : 1. Line a baking sheet with aluminum foil. In a medium bowl, using a wooden spoon, cream the peanut butter and butter together until combined. Gradually stir in the confectioners' sugar. Stir in the cereal, which will crumble. Using about 1 tablespoon for each, roll the mixture into balls, placing them on the prepared baking sheet. Refrigerate the balls while melting the chocolate. : : 2. In the top part of a double boiler over hot, not simmering water, melt the chocolate and shortening, stirring occasionally until smooth and an instant-read thermometer inserted in the chocolate reads 115 to 120 degrees F. Remove from the heat. Transfer the chocolate mixture to a small bowl and let cool slightly. : : 3. Place a dab of the chocolate in the palm of one hand. Pick up a ball and roll it between your palms to coat lightly with the chocolate. Return the chocolate-coated ball to the foil-lined baking sheet. Repeat with the remaining balls. Refrigerate until the chocolate is set and the balls release easily from the foil, about 30 minutes. (The candies can be prepared up to 2 weeks ahead, stored in airtight containers, and refrigerated.) Makes 4 dozen candies. : : * Note: The moisture in peanut butter varies from brand to brand. If the mixture seems too crumbly, mix in additional softened butter. : : Adapted from Christmas 101 Celebrate the Holiday Season from Christmas to New Years by Rick Rodgers (Broadway Books, 1999, $15) : : Deep Dark Stout Gingerbread : : The deep caramel notes of the stout beer in this gingerbread complement the spices beautifully. Because of its tight crumb, this gingerbread is great to eat simply out of hand. And because it's firm and easy to transport it makes a terrific food gift, or for a real treat devour it warm from the oven. Be sure to open the stout and pour into a measuring cup about 1 hour before making the cake so the stout can go flat. Stir occasionally to help expel the carbonation. Stout often comes in large bottles. If you have any left over, cover the spout tightly with plastic wrap and refrigerate for up to 1 week and use it in a beef stew or plum pudding. : : 2 1/2 cups all-purpose flour : : 2 teaspoons ground ginger : : 2 teaspoons ground cinnamon : : 1 1/2 teaspoons baking powder : : 1/2 teaspoon baking soda : : 1/2 teaspoon salt : : 1 cup (2 sticks) unsalted butter, at room temperature : : 1 1/4 cups packed light brown sugar : : 2 large eggs plus 1 large egg yolk : : 1 cup unsulfered molasses : : 3/4 cup flat stout, at room temperature : : confectioners' sugar, for garnish : : 1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter and flour the inside of a 12-cup fluted tube pan, tapping out the excess flour. : : 2. Sift the flour, ginger, cinnamon, baking powder, baking soda, and salt onto a piece of wax paper. Set aside. : : 3. In a large bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. One at a time, beat in the eggs, then the yolk. Beat in the molasses. : : 4. Reduce the mixer speed to low. In three additions, beat in the flour mixture, alternating with the stout, scraping down the sides of the bowl as needed, until the batter is smooth. Scrape into the prepared pan and smooth the top. : : 5. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Cool on a wire cake rack for 10 minutes. Invert the cake onto the cake rack. Transfer to a serving platter, sift confectioners sugar over the top, and serve warm. Or cool completely and serve at room temperature. (The gingerbread can be prepared up to 2 days ahead, covered tightly with plastic wrap and stored at room temperature.) Makes 12 servings. : : Adapted from Christmas 101 Celebrate the Holiday Season from Christmas to New Years by Rick Rodgers (Broadway Books, 1999, $15) : : Ice Cream Christmas Pudding : : A great alternative to the traditional pudding, especially if you have a lot of children at your Christmas gathering. It can also be made in advance and removed from the freezer 30 minutes before serving. : : 1 1/3 cups milk : : 1 vanilla bean, split lengthwise or 1 teaspoon of vanilla extract : : 1 cinnamon stick : : 4 egg yolks : : 1/2 cup light brown sugar : : 3/4 cup whipping cream, chilled : : 2 tablespoons brandy : : 2 slices cooled Christmas pudding, cake or fruit cake, cut into 1/2 inch pieces : : 6 marron glaces, chopped (candied chestnuts) : : 1/4 cup candied cherries, chopped : : 4 large or 6 small amaretto biscotti, broken into large chunks : : 6 ounces bittersweet chocolate (couverture like Schaffren Berger or Valrhona best) : : 2 tablespoons peanut oil : : 2 ounces white chocolate : : holly sprigs to decorate : : 1. Prepare a large bowl of iced water with a smaller bowl inside. Pour the milk into a deep heavy bottomed saucepan over medium heat. If using a vanilla bean, scrape the seeds from it and add to the milk with the ban and cinnamon. Slowly bring to a boil, then remove from heat. Place yolks and sugar in a bowl, and cream until thick using an electric mixer or wooden spoon. Strain in the hot milk, discarding the bean and cinnamon, and mix well. Pour in a clean saucepan and cook over extremely low heat, stirring, for 5 minutes, or until it thickens and coats the back of a spoon. If the mixture gets too hot, remove from the heat for a few seconds and whisk. Do not boil or it will curdle. Strain into the prepared bowl and cool completely. Stir in the cream, brandy and vanilla extract, if using, and freeze for 3 hours, and until just firm. : : 2. Place the mixture in a bowl and beat for 1 to 2 minutes, or until thick and creamy. Return to the container and refreeze. Repeat the freezing and beating twice more. On the final beating, fold in the pudding, marron glaces, candied cherries and biscotti. Place in a 4-cup rounded pudding basin lined with plastic wrap overhanging the basin, cover with the extra plastic wrap and freeze overnight until hard, stirring after 30 minutes if the fruits and pudding have sunk to the bottom. : : 3. Remove the ice cream from the basin (if it is hard to unmold, dip into a bowl of hot water for 5 seconds). Unmold onto a chilled plate and remove the plastic wrap, then freeze again while preparing the topping. : : 4. To make the topping bring a saucepan half full of water to a boil, then remove from the heat. Have on hand a heatproof bowl that fits over the saucepan without touching the water. Put the dark chocolate in the pan, place over the steaming water. Stir occasionally until the chocolate has melted. Remove the bowl form the saucepan, add the oil and stir until cool but still flowing. Remove the ice cream from the freezer and set on a wire rack over a baking sheet. Pour the chocolate over it to completely coat in a thin layer, then return to the freezer for 1 to 2 hours. Move to a serving plate. : : 5. Melt the white chocolate in the same way as the dark and spoon over the chilled ice cream cake so it dribbles slightly down the sides to resemble thick custard on a Christmas pudding. Refrigerate for a few minutes to set the white chocolate, decorate with a holly sprig and serve immediately. (If you make this in advance transfer from the freezer to the refrigerator 30 minutes before serving.) Serves 6 to 8. : : Note: For an even easier, time saving dessert you can substitute a super premium ice cream in lieu of making a batch yourself. : : Adapted from Le Cordon Bleu Home Collection Christmas (Tuttle Publishing, 2000, $12) : : Panforte : : If you absolutely positively must make fruitcake this holiday season, I beg you to try something new. Panforte, a specialty of Sienna, Italy is a spiced, candy sweet treat that makes an excellent fruitcake substitute. (And I guarantee it won't be met with the same off-putting groans and moans as it's British counterpart.) : : 2 sheets rice paper (available in Asian markets) : : 1 1/2 ounces dark chocolate, roughly chopped : : 1 small cinnamon stick : : 4 cloves : : 4 black peppercorns : : 3/4 teaspoon grated nutmeg : : 1 cup light brown sugar : : 1/4 cup honey : : 1 3/4 cups whole almonds, skins on, roasted : : 1/4 cup walnuts, roasted : : 1/4 cup hazelnuts, skins removed, and roasted : : 1 cup all-purpose flour, sifted : : 2 cups chopped mixed candied fruit : : confectioners' sugar, to dust : : 1. Preheat the oven to 350 degrees F. Grease an 8 X 1-inch cake pan with a removable bottom. Line the bottom and side with rice paper. : : 2. Bring a saucepan half full of water to a boil, then remove from the heat. Put the chocolate in a bowl inside the pan, ensuring it is not touching the water. Stir occasionally until the chocolate melts, then remove the bowl. Grind the cinnamon, cloves and peppercorns until powdered and stir into the chocolate with the nutmeg. : : 3. Place the sugar and honey in a pan and stir slowly to a boil, then boil for 30 seconds, stirring. Remove from the heat and mix in the nuts, flour, candied fruit and chocolate. Press the mixture into the cake pan, flatten with the back of a wet spoon and bake for 30 minutes. : : 4. Cool in the pan for 5 minutes, then remove the pan, leaving the rice paper on the panforte. Cool on a wire rack, then turn over and dust with confectioners' sugar. Serves 12. : : Adapted from Le Cordon Bleu Home Collection Christmas (Tuttle Publishing, 2000, $12)

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