Super Delicious Cherry Squares

I have owned this cookbook for many years and never tried this recipe.  I have certainly have been missing something. :) WOW!! This coffee cake is so amazingly delicious I really wanted to eat the whole pan.  I made it for my mother who is recovering from shoulder surgery.  I thought she would like a little piece with some tea.  Coffee cake is really a favorite of mine.  This one does contain yeast and requires some rising, but I know that you can handle it.  Enjoy

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Coffee Cake

2 1/2 to 3 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 pkg. active dry yeast
1/2 cup milk
1/2 cup water
1/2 cup butter
2 eggs
1 (21-oz) can cherry fruit pie filling

Glaze

1/2 cup powdered sugar
1/4 teaspoon almond extract
3 to 4 teaspoons milk

In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; blend well.  In small saucepan, heat 1/2 cup milk, water and butter until very warm (120 to 130F).  Add warm liquid and eggs to flour mixture.  Blend at low speed until moistened; beat 3 minutes at low speed.  By hand, stir in an additional 1 to 1 1/2 cups flour to make a stiff batter.  Cover loosely with plastic wrap and cloth towel.  Let rise in warm place (80 to 85F) until light and doubled in size, about 45 to 60 minutes.


Generously grease 13x9-inch pan.  Stir batter; spoon 2/3 of batter into greased pan.  Top with cherry filling.  Spoon remaining batter by tablespoons over filling.  Cover; let rise in warm place until light, about 20 to 30 minutes.

Heat oven to 350F.  Uncover dough.  Bake 35 to 40 minutes or until golden brown.  In small bowl, blend all glaze ingredients adding enough milk for desired consistency.  Drizzle over warm coffee cake.

recipe from Pillsbury The Complete Book of Baking


As I have said before I am a recipe follower and this cookbook is really one of my favorites.  It was a gift from one of my best friends many, many years ago.  I used to borrow her book all of the time and she decided to buy me one for my very own.  ♥ her.


~Michelle

Italian Cheese Bread Ring

I like to bake bread. This time I thought I would tackle a bread with yeast recipe.  It can be time consuming and a little tedious. The smell that it leaves in the house really makes it like home.  YUMMY.  This is a good recipe to start with because there is no kneading, just a little mixing and stirring.  I had some with my baked ziti and it was super delicious.  

The recipe does contain yeast and requires some rising but don't be afraid. It will all come together and make a truly gorgeous bread.  

Recipe from Pillsbury: The Complete Book of Baking

BREAD

4 1/2 to 5 1/2 cups all-purpose flour

1/4 cup sugar

1 1/2 teaspoons salt

2 pkg. active dry yeast

1 cup milk

1/2 cup butter

2 eggs

2 tablespoons sesame seeds

FILLING

4 oz. (1 cup) shredded mozzarella cheese

1/2 teaspoon dried Italian seasoning

1/4 teaspoon garlic powder

1/4 cup butter, softened

In large bowl, combine 2 1/2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat milk, water and 1/2 cup butter until very worm (120 to 130F) Add warm liquid and eggs to flour mixture.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in remaining 2 to 2 3/4 cups all-purpose flour to form a stiff batter.

Generously grease 12-cup Bundt or 10-inch tube pan; sprinkle with sesame seeds.  In small bowl, combine all filling ingredients; mix well.  Spoon half of batter into greased pan; spoon filling mixture evenly over batter to within 1/2 inch of sides of pan.  spoon remaining batter over filling.  cover loosely with plastic wrap and cloth towel.  Let rise in warm place (80 to 85F) until light and doubled in size, about 30 minutes.

Heat oven to 350F.  Uncover dough.  Bake 30 to 40 minutes or until golden brown and loaf sounds hollow when lightly taped.  Immediately remove from pan; cool on wire rack.  Serve warm or cool.

~Michelle