Dessert (Non-Cookie) Recipes


Plum Tart

pitted (small) Italian plums
1 puff pastry rectangle
sugar
1 egg, beaten in bowl
1 tbsp butter, melted
flour for rolling dough

Use a good puff pastry, like Pepperidge Farms, first thawing it in the fridge. Roll out and doc the pastry with a fork to make many holes. Put the dough on a cookie sheet covered with aluminum foil and buttered, then brush the pastry with the egg wash. Sprinkle the dough with sugar, then cover it with plums as tightly as desired, finally sprinkling with sugar again. Bake at 425F, or until there are golden brown edges and the dough is cooked. You can cut the pastry into squares as well, or fold over the edges and brush with egg to make a galette style.

Zucchini Bread

4 cups shredded zucchini
1/2 tsp baking powder
3/4-1 cup sugar (I prefer 3/4-7/8)
2-3 eggs
1/2 cup raisins
3 tsp cinnamon
2 1/2 cups flour
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp vanilla
7/8-1 cup oil (I prefer 7/8)

Mix in large bowl, then put the mixture into a loaf or cake pan that has been lightly greased with oil. Bake at 350F (preheated) for 55-60 minutes (maybe longer as a loaf - stick a knife in it and continue baking until it comes out cleanly).

Kolachi

2 packets Fleischman's dry yeast
2 eggs
1 cup evaporated milk
6 cups flour
3 flat tablespoons sugar
1 1/2 cup Crisco shortening or 1-1/3 cup canola oil
dash of salt
4 cans Solo filling - almond, poppy seed, prune, apricot, etc.

Put the yeast into 1 cup of very hot water and set this mixture aside. Slightly beat 2 eggs in a bowl and set this aside. Put 1/2 cup evaporated milk and 1/2 cup water in a small kettle and heat to a boil (remove from heat when boiling) while continuing with the next step.
Put the flour, sugar, shortening, and salt in a large mixing bowl. Knead this by hand until mixed (should be grainy). Add the eggs, yeast/water mixture and warmed milk. First stir this mixture with a spoon before kneading with hands again. If the dough is too sticky add 1 cup or more flour. When well-kneaded, set aside the mixture for 1 hour to let it rise. Split the dough into 4 pieces. With each piece, roll the dough on a heavily floured dough board. Each should roll out to about 13 inches in diameter, not too thin. Spread 1 can of filling (or see below to make from scratch) over the dough before rolling/folding (tiny folds) it like a jelly roll. Prick it several times with a fork before using a basting brush to spread evaporated milk over it for a glazed topping.

Put 2 rolls at a time on a greased cookie sheet (or lined with foil) into the oven. Bake uncovered at 325F-350F for 45-55 minutes or until nice and brown. Eat like a pig.

To make a poppyseed filling, here's one way: Heat 2 cups of milk, adding about 1/2lb of ground poppyseed and bring to a boil before letting stand for 10 minutes. Add about a tbsp of butter and sugar to taste. Let it cool completely, then add an egg or two, perhaps some lemon peep or crushed nuts.

To make almond filling from almond paste, use about equal amounts of milk and paste and mix thoroughtly.

Banana Bread

1/2 cup (1 stick) soft margarine
1 cup sugar
2 eggs
1 1/2 cup flour
1 teaspoon baking soda
dash of salt
1 teaspoon cinnamon
3 bananas

Cream (thoroughly mix) the sugar and margarine together. Add the eggs and cream again. Add the flour, cinnamon, baking soda, salt and bananas. Mix everything together. Pour the mixture into 1 greased and floured bread loaf.
Bake at 350F for approximately 1:15 hrs, or until a butter knife can penetrate it cleanly. Run a butter knife along the edge and remove immediately.

Ladrón Pumpkin Ginger Bread

1 Tbsp 2 tsp. nutmeg
2 1/2 tsp baking powder
15 cups granulated sugar
12 eggs
3 lbs butter
4 Tbsp 2 tsp ginger
2 2/3 cups water
1 Tbsp 2 tsp cinnamon
20 cups flour
2 Tbsp 2 tsp. salt
3 Tbsp 1 tsp. baking soda
1 tsp cloves
10 cups pumpkin
12 shots espresso

Mix. Bake at 275F for 90 minutes. 10 loaves.

Monkey Bread (a coffee cake)

1 1/2 cup sugar
cinnamon (to taste)
1 1/4 stick butter/margarine
4 packs of dinner rolls

Make a mixture of cinnamon and sugar. Melt the butter. Pour a little of the butter into the bottom of an angel food or bundt pan. Dip a roll in the butter (both sides), then dip it in the cinnamon/sugar. Place the roll in the pan. Do this for each roll. Bake at 350F for 1 hour or until done.


"Yeast Dough" Pastries

Yeast Dough (use for proportions)
1lb 2oz wheat flour
1lb 2oz pastry flour
120g cane sugar
100g unsalted butter
15g salt
60g yeast (50g if hot outside)
100g egg yolk
400g 2% milk

If not doing some of the pastries below, one can use yeast dough to make cinnamon rolls. Make a ball, then a log, then roll the yeast dough to 8"x14". Brush water on this surface, sprinkle cane sugar over this, then cinnamon. Alternately add raisins. Roll this dough longwise to make a 14" log, using a little water on the end to help the dough adhese and close the log. Roll this log out to a much thinner one, about 2-1/2' long, then do the following twists: Curl 1/3 of the log to meet and press at the 2/3 point. Twist the loop over and toward the stranded third. Loop the stranded third over and through the loophole, then twist the remaining amount of loop back in the opposite direction of the original twist. Now bring the stranded part through. Place this twisted mess into a lightly oiled pan and bake.

For some other more pastry-like items, mix the above amount, then separately mix a butter and flour combination that is one-third the above's amount in weight, using two parts butter to one part flour.

On wax paper or something similar, make a rectangle less than 1cm high of the butter-flour mix. This best done by first making a ball of the mix, then a log. Press down the log with hands before rolling out to the desired rectangle.

On a floured surface, roll out the dough to a rectangle twice the area of the butter flour rectangle such that if the rectangle were folded it would have the same rectangle size/shape as the butter-flour mix. Place the butter-flour mix on the yeast dough, fold the yeast dough over it, then turn it sideways and roll it out a bit to make an elongated rectangle. Fold one-third of this rectangle over the second two-thirds, then fold the final one-third of the first two-thirds. Match corners well. Place this in plastic to rise overnight.

In the morning, turn the dough sideways from the previous triple-fold and roll out the dough again into an elongated rectangle to again make the triple fold with matching corners. Let it rest some minutes, then turn it and roll out an elongated rectangle to again do a triple fold. Turn this again and roll this out into a large rectangle of less than 1/2cm thickness. Ideally, this will be 55cm deep in one direction to make strips of various widths out of it.

Croissants: Cut a 13cm strip from the above, rolling it out to 90cm. Cut this into three sections of 30cm each. Cut each of these on a long diagonal and separate these six resulting pieces. For each piece, on a very lightly floured area roll it less then 1/4cm thin. Make a small slit at the bottom of this triangle, folding tabs from the interior out before rolling the croissant out toward its tip. Brush a little water on the tip before finishing the rolling, then curl the tips together to make a twisted connection. Place this is a heated proofbox to rise some for 10-15 minutes. Take out of the proofing box to brush egg yolk (with a dot of milk as well) over all the exposed surface and then place again in the proofbox for a while longer. Bake in the oven at .

Poppyseed "claw": Cut an 11cm strip from the above, dividing into five 11cm squares. Roll each square out to less than 1/4cm thinness, then place some poppyseed filling into the interior rectangle area of the lower half of the dough. Fold over and press down the resulting three connecting sides which should be dough to dough for an edge of just less than a centimeter or so. Crimp these three edges with a blunt plastic edge, brush water over the top, then flip upsidedown to press onto a bed of butter crumbs (flour, sugar, butter, salt, baking powder). Flip back upright to place in proofing box for some 20 minutes or so and then bake at .

Cinnamon Rolls: Wet a surface of the enhanced yeast dough with butter flour addition, sprinkle on cane sugar and then cinnamon and raisins. Roll this into a log, wetting the end to allow the dough to stick. Roll this log until it has a diameter of perhaps 10cm. Slice the log in about 1.5cm increments, placing each on a papered tray. Press down on each cinnamon roll and then place tray in oven to bake. When removing from the oven, immediately glaze with some melted apricot jam.

"Brotchen/Pretzel/Laugenbröaut;tli Dough" Pastries

One mix, from the Bavarian Bakery:
1lb flour
9g salt
20g yeast

Another mix, from Tanja:
1kg(8 cups) flour
20g(2 tbsp) salt
20g(2 tbsp) sugar
5dl(2-1/8 cups) lukewarm milk
100g melted butter
40g(6 tbsp) yeast

Make mix, then make a dough ball to sit for a bit for cutting it up to then separate out pieces in 5.5oz chunks for pretzels, carraway rolls (larger) and brotchen.

To make pretzels, roll 2 pieces at a time into balls one per hand against a non-floured surface. Then roll both pieces simultaneously into dough turds of about 6-in width that are thicker in the center and tapered at the end. Let these sit for perhaps ten minutes (covered with plastic). Then roll again one at a time with both hands to make thinner turds of 12-in length, still thicker in the middle and tapered at the ends. Let these sit for perhaps another 10 minutess (covered with plastic) before rolling one at time with both hands again to very long turds. Cross ends over each other twice before bending them back to put the tips onto the thicker part of the center to form the pretzels. Dip these in a 4% solution of lye/water before slitting a little of the thick top part and salting with thick sea salt. Bake at 420F for 15 minutes on waxpaper.

To make carraway rolls, roll out turds by the same first step of the pretzel process. Let this rise (covering with plastic) some before going straight to the dipping process of 4% lye solution like the above with the pretzels. Knife a slit for most of the turd length before pressing on carraway seeds and then salting with sea salt. Also bake at 420F for 15 minutes on waxpaper.

For brotchen, merely roll out the dough balls two at a time and one per hand. Press half-deep creases onto surfaces by using a crimping/cookie cutter tool. Let these sit for a bit for brushing water on their surfaces, then pressing the wet surface into a bed of poppyseeds or sesame seeds. Bake at 420F.

Kerry's No Knead Bread Template

3 cups hard red flour
3 cups hard white flour
2 cups rye flour
2 cups white flour
1 teaspoon dry yeast
1/2 cup vidal wheat gluten
5 teaspoons salt
3 tbsp vinegar/apple cider
3 tbsp molasses
4-6 cups lukewarm water

Mix the above until it has the gloppy texture of Adams peanut butter after it has been mixed, adding water as necessary. Put this in a covered (with plastic) bowl, and let it sit for 12-18 hours. When ready to bake, preheat the oven to 500F with an iron skillet inside. To the mix, add flour as necessary until it is reasonably handle-able (not overly sticking to hands). Form a loaf immediately or put in the fridge for an hour or so before doing so (in which case put off the oven preheating). Before actually baking, lower the temperate of the oven to 425F, then drop the loaf/ball onto the skillet, slit the surface a few times to allow release in the baking process, and cover with an iron pot. Bake this little Dutch oven for 20 minutes, then remove the pot top to have another 20 minutes of baking time uncovered.


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