Easy Cinnamon Crescent Rolls
“Keep it simple and stress-free” is a great motto at this time of the year. For a flaky, not-too-sweet cinnamon roll, we spread our Cinnamon Schmear™ Filling on refrigerated crescent roll dough. They bake in a snap and go well at breakfast or brunch. Dissolve some powdered sugar in lemon juice and brush the baked rolls while still hot for a hint of added sweetness.
Here’s the Easy Cinammon Crescent Rolls recipe.
Add nutritious whole grains to your diet with this fluffy loaf, fragrant with cinnamon. We’ve taken bread flour and enriched it with some whole wheat (stone ground preferred) and omega-3 rich flax seeds. A plump layer of Cinnamon Schmear™ Filling makes an attractive swirl after the loaf is sliced. Serve toasted to release its aroma.
Cinnamon Swirl Wheat Loaf
Here’s the recipe for Cinnamon Swirl Wheat Loaf.
We conceived of these lekvar and cream cheese-filled cookies as something for Rosh Hashanah to bring a sweet start to the Jewish New Year. But they will be just as welcome at a tailgate party or on an autumn picnic. Serve them with a cup of strong tea or even a glass of Sherry for dessert. (Try this recipe with any of our Schmears™ or our Poppy Seed Filling.)
Dried Plum, Cream Cheese and Walnut Tassies
A tassie is a small tart tin, like a mini cup cake pan with sloped sides. Popular in British cooking, tassie pans are ideal for jam tartlets such as Bakewell Tarts or Swedish almond Mazarins. You can find these pans at specialty stores but mini muffin tins work just as well.
Here’s the recipe for Dried Plum, Cream Cheese and Walnut Tassies.
Looking for a moist butter cake that’s not too sweet, something to serve with coffee or tea after a light supper or brunch? Are you a fan of poppy seeds? If the answer is “yes”, then this is the recipe for you. The batter for our buttery Bundt cake surrounds a surprise swirl of poppy seed filling. There’s a nutty quality to the seeds that contrasts nicely with the tangy sour cream and lemon in the batter.
Poppy Butter Mini Bundt Cake
Bake the cake into a sumptuous loaf or in mini pans as we did for the photograph. (This recipe makes 8 mini Bundt cakes or one 10-inch cake.) For chocolate or spice lovers, our Chocolate, Almond or Cinnamon Schmears™ would work well in this recipe. And consider dressing it up with a light sugar or lemon glaze.
Here’s the Poppy Butter Bundt Cake recipe.
There’s so much fresh fruit as the summer progresses that we can’t come up with enough ways to use it all up. Make this blueberry and peach cobbler when the peaches are very ripe but have lost their eye appeal. These sweet fruits yield lots of juice, which you may like to thicken with some starch or tapioca, or let it run loose. Or make the cobbler with all blueberries or all peaches.
Blueberry Peach Cobbler
Fluffy southern-style biscuits work well to sop up the juice. We’ve provided a biscuit dough recipe but purchased refrigerator dough saves one step. You can also make them in individual serving dishes, one way to dress up a dessert without much effort.
Here’s the Blueberry Peach Cobbler recipe.
For summer, we wanted an all purpose almond dough, one that can be used with all the succulent fruits of the season. This dough, rich in almond flavor with the slight nuttiness of rolled oats, is one we hope fits the bill. Make this fruit crisp and serve it warm with ice cream. It can be easily cut into bars. Crumble this dough over your favorite baking dish full of sliced apples, peaches or pears. Sprinkle it over individual ramekins of fresh berries.
Berry, Berry Crumble
You can even fill this recipe with our Almond, Chocolate or Cinnamon “Schmear”™ Fillings.
Here is the Berry, Berry Almond Crisp recipe.