Showing posts with label Berries. Show all posts
Showing posts with label Berries. Show all posts
Thursday, May 10, 2012
Monday, May 7, 2012
Royal Berry Coffee Cake Recipe | Barbara Bakes
Royal Berry Coffee Cake Recipe | Barbara Bakes
adapted from The Pajama Chef
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 1/3 cups milk
2 teaspoons vanilla
1 cup dried cherries
1 cup frozen marionberries
Crumb topping, optional (recipe below)
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted
Combine sugar, flour, and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter
2 tablespoons milk
Whisk together powdered sugar and lemon juice to create a thin glaze.
adapted from The Pajama Chef
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 1/3 cups milk
2 teaspoons vanilla
1 cup dried cherries
1 cup frozen marionberries
Crumb topping, optional (recipe below)
Crumb Topping
1/2 cup sugar1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted
Combine sugar, flour, and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter
Icing
1 cup powdered sugar2 tablespoons milk
Whisk together powdered sugar and lemon juice to create a thin glaze.
Sunday, April 15, 2012
Raspberry Sticks
Raspberry Sticks
Makes 3 dozen sticks
1 cup butter
3⁄4 cup sugar
1 egg
1 teaspoon vanilla
2 1⁄2 cups flour
1⁄4 teaspoon salt
1 to 2 tablespoons water (if needed)
1 1⁄2 cups raspberry jam
Cream butter and sugar together in a large mixing bowl until light and fluffy. Add egg and vanilla; beat well. Sift flour and salt together; add to creamed mixture a third at a time, mixing well after each addition. If dough is too stiff, add 1 or 2 tablespoons water. Wrap dough in plastic wrap and chill in refrigerator for about 1 hour.
Preheat oven to 375 degrees F. Grease cookie sheet.
Cut the chilled dough into 4 pieces. Roll each piece into a rope the length of your cookie sheet. Put ropes onto the cookie sheet, side by side. With your finger, make an indentation all the way down the length of each rope. Bake 6 minutes. Remove from oven and fill the indentation with raspberry jam. Put back into the oven for another 6 to 8 minutes. Place cookie sheet on rack to cool cookies. Cut on the diagonal.
(Lion House Cookies and Sweets, [Salt Lake City: Deseret Book, 2011], p. 20.)
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