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.
Who doesn’t love the tang of a cranberry muffin? We’ve studded it with almond paste, a great complement to the tartness of the berries. This muffin batter keeps for two days in the refrigerator. Bake small batches in individual muffins cups – we used those made out of silicone – and enjoy fresh, warm muffins for breakfast throughout a long weekend.
Here’s the recipe for Cranberry Almond Streusel Muffins.
There is one recipe that the New York Times has published each autumn for over 20 years, Marion Burros’ Plum Torte. Inspired, but not wanting to tinker with such success, we gently adapted her recipe adding almond paste and a few enhancements to the batter.
Plum Almond Torte
When baked in a shallow tart pan, there is room for a generous amount of fruit and the crust is delectably crunchy. We prefer Santa Rosa type plums but prune plums work well. And this recipe would be delicious with plucots should you be fortunate enough to find them in your local market.
Here’s the Fresh Plum Almond Torte recipe.
The flavors of almond and coffee blend beautifully in these moist and chewy bars.
Espresso Almond Blondies
A touch of espresso glaze adds an extra punch of flavor but can be omitted for a simpler treat. (Chocolate icing would be a welcome enhancement instead.) Rich with chocolate chips, these bars would do well packed in a picnic or in your office lunchbox.
Here’s the recipe for Espresso Almond Blondies.
In Sicily, where almonds have been grown for centuries, a refreshing drink made from ground almonds, sugar and water is served. (Bakeries usually sell packets of almond paste to be used for this purpose.) The paste turns creamy and milky with a hint of almond taste. The dry summer heat is so intense that this almond milk is served at breakfast, sometimes frozen into a soft slush. We’ve used marzipan to add a creamy, sweet taste to two fruit smoothies, one flavored with orange and the other fresh strawberries.
Almonds are the good news nut, one of the better sources of vitamin E, high in fiber, associated with preventing cardiovascular disease and linked to cancer prevention. These lovely drinks could be a pleasing and healthy way to start the day. Or an exciting cocktail when vodka or rum are added. (Adults only please.)
Here is the Strawberry Almond Smoothie recipe, and the Orange Almondsicle™ Smoothie recipe.
Fans of poppy seed filled breads come out in force during the holiday baking season. We get rush orders for people making Opa’s poppy seed rolls or grandma’s kolaches.
For those without a legacy recipe, we’ve made this tender sweet bread. The dough is soft and rolls easily into a plump loaf. To contain the poppyseed filling, we encased it into three logs of dough. Then we braided the dough before putting it into the pan before baking.
Poppy Seed Sweet Bread
For the Poppy Seed Sweet Bread recipe, click here.
Chocolate Pistachio Pie photo by Anna Williams
Recently, we received a flurry of emails and calls looking for Pistachio Paste. Why now we wondered. Because of Oprah of course. A yummy-sounding chocolate pie recipe in the November issue contains a secret ingredient, a few tablespoons of pistachio paste. It looks sinfully good and a great use of a smaller amount of the paste.
O Magazine’s Chocolate Pistachio Pie