Sweet Poppy Seed Bread

3 C. Flour
2 1/4 C Sugar (that's right)
4 1/2 tsp Poppy Seeds
1 1/2 tsp Baking Powder
1/2 tsp Salt
3 Eggs
1 1/2 C. Milk
1 C. Oil
1 1/2 tsp Vanilla
1 tsp Almond Extract

Almond Glaze:
1 C Powdered Sugar
1/3 C Orange Juice
1/2 tsp Almond Extract
1/2 tsp Vanilla

Combine milk, oil, eggs and extracts.  Add dry ingredients.  Mix until moistened.  Grease 2 loaf pans.  Bake 350 for  about 1 1/4 hours.  May need to cover edges with foil last 15 minutes to prevent overbrowning. 

Cool for 10 minutes.  Pour glaze on top of loaves and remove from pans.

Overnight Caramel Pecan Rolls

Ingredients:

1 cup milk 1 (.25 ounce) package active dry yeast 1/4 cup warm water 2 tablespoons and 2 teaspoons white sugar 2 tablespoons and 2 teaspoons vegetable oil 1-1/2 teaspoons baking powder 1 teaspoon salt 1/2 egg

3-1/2 cups all-purpose flour Caramel Topping 1 cup packed brown sugar 1/2 cup butter 2 tablespoon light corn syrup 1 cup pecan halves  Filling 2 tablespoons butter, softened 1/4 cup white sugar 2-1/4 teaspoons ground cinnamon (these amounts do not have to be exact)

Directions:

1.	Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.	In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 2 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3.	Heat brown sugar and  butter until melted. ( Use whisk) Remove from heat; stir in corn syrup. Spread in  9x13 inch baking pan. Sprinkle pecans on top.
4.	When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls.( ( use fishing line or dental floss)  Place the rolls slightly apart in pan. Wrap pan with aluminum foil and refrigerate at least 12 hours but no longer than 48.
5.	Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees.  Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.   Helpful hints:  When inverting, I laid a piece of parchment paper on a jellyroll pan.  No mess.  Place 9x13 dish in soapy water to make clean-up a breeze.  To use fishing line/floss to cut the dough, lay perpendicular under log of dough. Holding both ends of string, cross over and pull..  Enjoy.  These are fantabulous!	I

Lemon Poppy Seed Scones

 

 

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon sugar
• 3 tablespoons poppy seeds
• 1 tablespoon baking powder
• 2 teaspoons grated lemons, rind of
• 1 teaspoon salt
• 10 tablespoons chilled unsalted butter, cut into small pieces
• 1 large eggs
• 2 tablespoons fresh lemon juice
• 1/3 cup whole milk (2% worked fine)

Directions

1. Preheat oven to 375F degrees.
2. Position rack in middle of oven.
3. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
4. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
5. Whisk egg, and lemon juice in medium bowl to blend.
6. Add flour mixture.
7. Using on/off turns, process until moist clumps form.
8. Add 1/3 cup milk.
9. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
10. Using floured hands, gather dough into ball. Split into 2 equal halves.
11. Flatten each to 8" round.
12. Cut round into 8 wedges.

13. Transfer scones to large baking sheet lines with parchment paper; brush with milk.
14. Sprinkle with remaining 1 tbs sugar.
15. Bake until scones are golden brown , about 25 minutes.
16. Transfer to rack and cool.

When cooled, I made a mixture of powdered sugar, lemon juice and water and brushed it on each scone.

These were a bit crispy on the outside and soft on the inside.  Very Good! 

Turtle Shells

1 pkg Azteca Salad Shells (in the refrigerator section)
1 pkg (12 oz) Caramels
1/2 Cup canned  Sweetened Condensed Milk
1 cup Milk Chocolate Chips (not semi-sweet)
1 Cup (6 0z) Pecan pieces

Preheat oven to 350.  Cut each shell into 8 pie-shaped wedges.  (I use a pizza cutter)  Bake on parchment paper for 7-9 minutes or until golden brown.  Remove shells and place on waxed paper.  Place caramels and Sweetened Condensed Milk in a microwave safe bowl.  Microwave on medium for 3 minutes: stir and repeat for 3 minutes, stirring often.  Spread caramel onto cooled shells; top with pecans.  Microwave chocolate  on medium for 30 seconds; stir and repeat until melted.  Drizzle chocolate over caramel and pecans.  Makes 32

Make sure when you melt your chocolate chips that the microwave, bowl and stirring instrument are completely dry and void of moisture.

I personally prefer to use a hunk of milk chocolate. (not from a candy bar).  I would imagine that you could use those Wilton chocolate wafer disks for melting also.

These are one of the yummiest treats I've ever made.

Orange- Glazed Tropical Fruit Scones

Cranberry Walnut Scones

 

Hazelnut Chip Scones

24 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

• 4 cups all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 3/4 cup cold butter
• 1 egg, separated
• 1-1/2 cups refrigerated hazelnut nondairy creamer *
• 1-1/2 cups  Semi-Sweet Chocolate Chips
• Additional sugar
• 
  SPICED BUTTER:   (Optional)
• 1/2 cup butter, softened
• 3 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg

Directions

• In a bowl, combine the first five ingredients; cut in butter until
• crumbly. In a bowl, whisk egg yolk and creamer; add to dry
• ingredients just until moistened. Stir in the chocolate chips.
• Turn onto a floured surface; knead 10 times. Divide dough in thirds.
• Pat each portion into a 8-in. circle; cut into eight wedges.

• Separate wedges and place on parchment-lined baking sheets.
• Beat egg white; brush over dough. (< I skip this step) Sprinkle with additional sugar.
• Bake at 425° for 15-18 minutes or until golden brown.
• Meanwhile, in a small bowl, combine the spiced butter ingredients;
• beat until smooth. Serve with warm scones. Yield: 24 scones. 

*I have vowed to try all the different flavors of creamers out there.  I've tried many so far and the flavor of the scone does not change much.  I am leary of trying something like the gingerbread creamer though.  I must say that I prefer these scones room temperature.