Carole Walter - Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight

GREAT COFFEE CAKES, Sticky Buns, Muffins and More

200 Anytime Treats and Special Sweets for Morning to Midnight

Carole Walter

Copyright 2007 by Carole Walter

Photographs by Duane K. Winfield

Illustrations by Meredith Hamilton

All rights reserved. No portion of this book may be reproducedmechanically, electronically, or by any other means, including photocopyingwithout written permission of the author.

First published in the United States by Clarkson Potter/Publishers,

an imprint of Crown Publishing Group,

a division of Random House Inc, New York

Library of Congress Cataloging-in-Publication Data

Walter, Carole

GREAT COFFEE CAKES, Sticky Buns, Muffins, and More

ISBN 978-0-307-23755-2

For KATHIE FINN-REDDEN

My clever, smart, and mischievousculinary partner and dear friend,who filled my days with laughter.Love ya, gal.
F.

contents

introduction

It's breakfast time and I need something sweet. My taste buds crave a piece of Danish. It's three in the afternoontime for a coffee break, and I cut a slice of sour cream coffee cake. It's ten o'clock at nightand my sweet tooth wants "just a bite." Nested away in a corner of my pantry is my secret stash of brownies.

I spend the better part of my life surrounded by sweets. If I'm not having a "baking moment" in my kitchen, I am sharing my knowledge with my students in a classroom. What makes me chuckle is thier curiosity about my personal dessert preferences. Since I am always on the lookout for subjects to write about, wouldn't they be surprised to learn that I am equally curious about their favorites? Why? It's because they provide me with material for my books. When it comes to desserts at the top of my personal list of favorites are the "homey" sweets, like a slice of babka, a brownie, or a warm blueberry muffin topped with my favorite streusel. Through informal conversations with my family, friends, and students, I have learned that these types of satisfying pastries are at the top of their lists as well.

The style of pastries in this book is one that I have wanted to write about for years, and I am pleased to now have the opportunity to do so. Great coffee Cakes, Sticky Buns, Muffins & More includes nine chapters filled with enticing recipes, many of which can be made quickly, for people on the run. With good planning, a variety of pastries can be partially prepared and finished when you have a few moments to bake. Many muffin batters can be nade ahead and baked as needed. Those who are passionate about baking will relish spending time preparing my recipe for authentic Danish, sure to be savored by anyone fortunate enough to sample a piece.

Each recipe has an icon to designate the level of difficulty. One measuring cup indicates recipes that are the easiest to make and the least timeconsuming. Two measuring cups stand for recipes that have a moderate level of difficulty, with procedures that take more time. Recipes that have a moderate level of difficulty, with procedures that take more time. Recipes that have three measuring cups are for the more experienced baker who welcomes a challenge. I do not believe in listing the preparation time for each recipes because everyone works at his or her own pace.

In Chapter 1, "Perfect Pound Cakes," there are more than are more than a dozen recipes for velvety pound cakes. Here you will find favorites like Lemon Cream Cheese, Blueberry, and marbled Black and along with new recipes like Plum-Topped Pound Cake Squares and Nut-Crusted Orange Pound Cake. In Chapter 2, "Home-Style Coffee Cakes," there is a selection of sour cream coffee cakes, as well as Bundt cakes like Banana Chocolate Chip, Caramel-Glazed Blackberry Jam Cake, and Toasted Pecan Eggnog Ring.

Chapter 3, "Muffins & Quick Breads," may easily become the chapter you turn to most. Whether you fancy "Too Good to Be True" Bran Muffins, Ultra-Rich Corn Muffins, or a Pumpkin Pecan Loaf, this chapter has something to please every palate. Bring out the bread basket for Chapter 4, "Biscuits & Scones." There are Old-Fashioned Buttermilk Biscuits, along with a tempting array of other biscuits including Cinnamon Pull-Apart and Naughty Sweet Cream. If you've never eaten homemade scones, you are in for a treat. Try your hand at Country Cherry Honey Scones, Cinnamon Apple Scones, and a treasured find, Sedona Cream Scones.

The chapter that I am the most excited about, and the one that is unique, is Chapter 5, "Easy Does It Yeasted Coffee Cakes." Many of these recipes were adapted from those that were so popular during the 1940s and '50s. During that era, they were shared among good bakers from coast to coast. Over the years, they disappeared owing to the hustle and bustle of modern-day living. Bakers will soon discover that there is nothing complex about making these wonderful cakes.

Here you will find two easy master dough recipes that can be used interchangeably for making favorites like Sticky Buns and Crumb Buns, along with new treats like Strawberry Dimple Sugar Cake and Rustic Cinnamon Walnut Horns. Not only are they "easy does it," but most can also be prepared the day before, refrigerated, and baked the next day. Included here is my treasured recipe for Streusel-Topped Babka, filled with cinnamon, nuts, and raisins and topped with lots of buttery crumbs.

Chapter 6, "Brioche, Croissants & Danish," is written for those for who appreciate European classics. Breakfast brioche begins the chapter, featuring a master recipe for Classic Brioche with toothsome variations like a Chocolate Duet and Brioche Buns with Dried Pears and Camembert. Next are Flaky Croissantsa treat whether served plain or transformed into delectable Pain au Chocolat or Flaky Apple and Cherry Puffs.

No one I know can resist classic Danish pastries, and the varieties included here are certainly no exception. Tempt your family and friends with such recipes as traditional Grandmother's Cake, flaky Apricot Twists, and Pineapple Cheese Bow Ties.

Chapter 7, "Strudel: Then and Now," features a recipe for Hand-Pulled Strudel Dough. Preparing the dough from scratch is easy and a baking experience you won't want to miss. I often suggest to my students that they host a strudel-stretching partyit's a fun way to spend a Saturday night or a Sunday afternoon with a few of your cooking buddies.

For a quick alternative, you can use phyllo pastry, the ready-made, paper-thin dough that is available frozen in most supermarkets and sold fresh in Middle Eastern stores. Both hand-pulled and ready-made phyllo dough can be used for making classic Old-Fashioned Apple Walnut Strudel and the ever-popular Sour Cherry Cheese Strudel.

For that little "something" to munch on when snack time rolls around, turn to Chapter 8, "Coffee Break Bites." Nut-Crusted Rugelach, Powdered Sugar Italian Slices, Chocolate Pistachio Thumbprints, and Lemon Shortbread are but a few of the sweets that will satisfy your craving!

Chapter 9, "Streusels, Glazes, Frostings & Spreads," includes wonderful recipes for streusel, the addictive buttery crumbs that so many find irresistible. Here you will find toppings like Toasted Coconut, Rustic Maple Pecan, and even a recipe for Chocolate Streusel. In addition, there are simple glazes in flavors like Applejack, Caramel, Orange, Midnight Chocolate, and of course Vanilla. And don't forget to check out spreads like Orange Honey Butter and Crystallized Ginger and Macadamia Nut Cream Cheese, along with my favorite, Apple Cider Caramel.