Butterscotch Sticky Buns

Ingredients

DOUGH

1. 3/4 cup whole milk
2. 1 tablespoon plus 1/2 teaspoon active dry yeast
3. 1/2 cup granulated sugar
4. 1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
5. 2 large eggs
6. 4 cups all-purpose flour, plus more for dusting
7. 1 teaspoon kosher salt
8. 1 cup light brown sugar
9. 2 teaspoons cinnamon
10. 1 cup pecan halves
11. 
    

GLAZE

1. 1/2 cup packed dark brown sugar
2. 6 tablespoons unsalted butter
3. 3 tablespoons Scotch whiskey
4. 2 1/2 tablespoons sweetened condensed milk
5. 2 tablespoons water
6. 2 tablespoons crème fraîche
7. 1 1/2 teaspoons corn syrup
8. 1/4 teaspoon salt
9. 1/8 teaspoon pure vanilla extract
10. 1/8 teaspoon baking powder

Directions

1. Make the Dough: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.
2. Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
3. On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.
4. Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.
5. Meanwhile, Make the Glaze: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.
6. Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.

Mexican Chocolate Pots de Crème

Ingredients

1. 1 1/2 cups whole milk
2. 1/2 cup heavy cream
3. 6 large egg yolks
4. 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
5. 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
6. Unsweetened whipped cream, for serving

Directions

1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
2. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

Make Ahead

The pots de crème can be refrigerated for up to 3 days.

Angel Food Cake Supreme

Preheat oven to 375°. Have egg whites at room temperature.
1) Measure and sift together 3 times:
1 c Softasilk cake flour ⅞c (¾ c plus 2 Tbsp) sugar
2) Measure into large mixing bowl:
1½ c egg whites (about 12-13 eggs)
1½ tsp cream of tartar ¼ tsp salt
1½ tsp vanilla 1½ tsp almond extract
3) Beat with wire whip until foamy throughout. Add gradually (2 Tbsp at a time) ¾ c sugar. Beat about 10 seconds after each addition. Continue beating with wire whip after the last addition until meringue is firm and holds stiff straight peaks when wire ship is gently lifted out of meringue. (This requires considerable beating.)
4) Place flour-sugar mixture in sifter and sift about 3 Tbsp over entire surface of meringue. Fold gently with wire whip or rubber spatula until flour-sugar mixture disappears, using about 8 to 10 complete folding strokes and turning the bowl a quarter of turn with each stroke.

Repeat this process until all the flour and sugar mixture is folded in. Then scrape down sides of bowl with rubber scraper and fold 8 to 10 more strokes until mixture is completely blended. Mixture will be very thick. Push the batter carefully, into ungreased tube pan. (10x4inches) Lift the last portion lightly from bowl into pan being careful not to stir it. Cut carefully through the batter going around the tube 5 or 6 times with knife or steel spatula to break large air bubbles. Be sure to even up batter so it is level and touches sides of pan. Bake 30 to 35 minutes at 375° or until top springs back with lightly touched. Deep cracks in top are typical of this cake. Immediately turn pan upside down. Let cake hang in pan until cold. To remove cake, loosen from sides of tube with spatula close against pan. Turn pan over and hit edge sharply on table to loosen.



Variations:
**Substitute almond flavoring for lemon flavoring.
**Fold in ½ c well drained chopped maraschino cherries at the end
**Fold in ½ cup chocolate chips or grated chocolate
**For Chocolate Angel Food decrease flour by about 2 Tbsp and add ¼ c cocoa in Step 1.

1848 Island Manor House Peaches 'n Cream Strata

* 1/2 C butter
* 1 C brown sugar
* 2 T corn syrup
* 29oz canned peaches, drained
* 1 loaf french bread, cubed
* 8oz cream cheese, cubed
* 12 eggs
* 3/4 C heavy cream
* 3/4 C half-and-half
* 1 t vanilla

1. Melt butter, brown sugar, and corn syrup in a sauce pan

2. Pour into a greased 9 x 13 baking dish

3. Cover sauce with drained peaches, cubed bread, and cubed cream cheese

4. Beat eggs in separate bowl, add heavy cream, half-and-half, and vanilla. Mix well.

5. Pour over bread/peaches/cheese in baking dish

6. Cover and refrigerate overnight

7. Bake for 1 hour at 375 degrees

Meringue Cookies

Makes 6 dozen or 12 (6 cookie) servings.

INGREDIENTS
4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
25 to 30 drops food coloring
1 cup mini chocolate chips (optional)

DIRECTIONS

1. Preheat oven to 225°F.

2. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.

3. Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.

4. Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.

Tips

- Eggs separate more easily when they are warm. Place egg whites in bowl and bring to room temperature. To speed up this process, place bowl of egg whites into a slightly larger bowl containing lukewarm water.

- Make sure beater and mixing bowl are spotlessly clean. Any grease in the mixture will deflate meringue.

- Do not make meringues during humid weather. Moisture will prevent egg whites from forming stiff peaks.

- For best results, bake meringues on baking sheets lined with nonstick foil. Or bake on foil-lined baking sheets sprayed with no stick cooking spray.

- To make different shapes of meringue, spoon meringue mixture into large resealable plastic bag. Snip off a corner of the bag and gently squeeze to pipe meringue onto baking sheets. Pipe into various shapes, such as hearts, "kisses," letters, numbers, etc.

NUTRITION INFORMATION

per serving

Calories: 68

Fat: 0 g

Carbohydrates: 16 g

Cholesterol: 0 mg

Sodium: 19 mg

Fiber: 0 g

Protein: 1 g

BAILEY'S IRISH CREAM CHOCOLATE CHIP COOKIES

1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. Bailey's original Irish cream
2 1/4 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkg. semi-sweet chocolate chips

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish cream. Mix dry ingredients and blend into creamed mixture. Add chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.

Irish Cream Mint Cookies

1 1/4 c Quick cooking oats
1 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1 c Margarine; softened
1 c Brown sugar
1/2 c Sugar
1 lg Egg
1/4 c Irish cream liqueur
1 ts Vanilla extract
12 oz Mint flavored chocolate chips

Heat oven to 350 degrees. Have baking sheets ready. Place oats in a blender. Cover and blend until like flour. Mix oats, flour, baking powder, baking soda, and salt. Beat margarine, brown sugar and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2inches apartonto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool. Makes 48.