Kitchen Creations

Saturday, January 7, 2012

When you can't decide, make 'em ALL!

This became my motto last Tuesday when I looked through my cookbooks for a new and yummy recipe to make for our small group Bible study.  I found three that looked good and when I couldn't make the decision between the three, I chose to make them all.  I don't work on Tuesday, so a day of baking seemed like a good idea, especially since my 4 year old loves to help me in the kitchen and he's good at it.  These recipes come from my "Family Circle Cookbook" with a few adaptations from yours truly.  They were all a hit, as far as I could tell from the small group peeps.  Here is the first installment of the 3 recipes I made.

Here's to hoping this satisfies your sweet tooth!

Sour Cream Apple-Cranberry Coffee Cake 
1/4 cup granulated sugar
1/4 cup warm water
1 envelope of active dry yeast
1/2 cup milk
1/4 cup unsalted butter
1/3 cup sour cream
1 egg, slightly beaten
2 tsp. vanilla
1/2 tsp salt
2 cups flour (white or whole wheat, depending on your personal preference)
Fruit Filling:
3-4 apples (pealed, cored and cut into 1/4 inch cubes)
1 Tbsp. butter
1 cup fresh or frozen cranberries
Streusel Topping:
1/3 cup flour
1/4 cup light brown sugar
1 tsp cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2 Tbsp. butter, cold

1.) Prepare dough:  Combine 1 Tbsp. sugar (from the 1/4 cup) & warm water.  Sprinkle yeast over the top; stir to dissolve yeast.  Let stand until foamy (about 10 minutes).
2.) Heat milk and butter in a small saucepan over medium heat, until warm.  The butter should not melt completely.  Let the mixture cool to lukewarm.
3.)  Beat together yeast mixture, remaining sugar, milk mixture, sour cream, egg, vanilla, salt and flour in large bowl until smooth.  Beat mixture for 1 minute.  Scrape down side of bowl.  Cover bowl with oiled plastic wrap and let rise in a warm place until doubled in size (about 1 hour)
4.)  Grease a 13X9X2 inch baking pan.  Stir down dough; spread evening in pan.  Cover with greased plastic wrap and let rise in a warm place until doubled (about 45 minutes)
5.)  Prepare fruit filling by peeling, coring and cubing apples.  Melt butter in a large skillet and add apples; saute 4 minutes or until partially cooked and very lightly browned.  Cool slightly and stir in cranberries.
6.)  Prepare streusel by combining flour, sugar and spices.  Cut in the butter with a fork or pastry blender until the mixture resembles coarse crumbs.
7.)  Spoon the filling evening over dough, then spread the streusel topping over the filling.
8.)  Bake at 350 degrees until bubbly and top is slightly crusty (about 30 minutes).  Serve Warm.

Click here for printable recipe

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