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Hot Cross Buns
Bread & Baking European

Hot Cross Buns

4.6

Prep
20 min
Cook
20 min
Total
145 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Put flour, warm water, white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough program.
  3. 3 When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour.
  4. 4 Punch down dough on a floured surface, cover, and let rest for 10 minutes.
  5. 5 Shape into 12 even-sized balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough. Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack.
  7. 7 To make the piping glaze: Mix confectioners' sugar, milk, and vanilla together until smooth. Spoon glaze into a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
  8. 8 Serve and enjoy!

By LITSTER5

Chocolate Babka
Bread & Baking European

Chocolate Babka

4.9

Prep
40 min
Cook
25 min
Total
165 min

Instructions

  1. 1 To make the dough: Warm milk and melt butter in a glass or ceramic bowl in the microwave for 30 seconds, or in a saucepan on the stovetop. Combine bread flour, all-purpose flour, yeast, and sugar. Add water, milk-butter mixture, egg, and salt to the dry ingredients and mix well.
  2. 2 Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoons at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 ½ hours.
  3. 3 Make chocolate filling and streusel while the dough is rising: Stir finely chopped chocolate, cinnamon, and sugar together in a bowl. Cut in chilled butter with a fork.
  4. 4 To make the streusel: Combine confectioners' sugar and all-purpose flour; cut in chilled butter until the mixture resembles coarse crumbs.
  5. 5 When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
  6. 6 Roll out one portion of dough on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with 1/2 of the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet.
  7. 7 Repeat with the second piece of dough.
  8. 8 Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
  9. 9 Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Combine egg and water in a small dish and whisk to combine. Brush babkas with egg wash; sprinkle streusel on top. Bake babkas in the preheated oven, rotating the baking sheets to promote even browning, until the bread is a deep golden brown, about 25 minutes.

By Lilia

Easy Pancake Mix Muffins with Pumpkin and Ginger
Bread & Baking American

Easy Pancake Mix Muffins with Pumpkin and Ginger

3.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a muffin tin with cooking spray.
  2. 2 Combine pancake mix, pumpkin puree, milk, confectioners' sugar, and ginger in a large bowl. Spoon into the prepared muffin tin.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer to a wire rack to cool.
  4. 4 Whisk confectioners' sugar and milk together until smooth. Drizzle glaze over muffins.

By BONNIESAUER

Easy Apple Cinnamon Roll Muffins
Bread & Baking American

Easy Apple Cinnamon Roll Muffins

5.0

Prep
20 min
Cook
25 min
Total
225 min

Instructions

  1. 1 Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  3. 3 Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl.
  4. 4 Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls.
  5. 5 Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin.
  6. 6 Bake in the preheated oven until golden brown, about 25 minutes.
  7. 7 Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

By Culinary Envy

Lemon-Blueberry Yeast Bread
Bread & Baking American

Lemon-Blueberry Yeast Bread

5.0

Prep
40 min
Cook
20 min
Total
195 min

Instructions

  1. 1 Combine flour, yeast, and cardamom in a large mixing bowl.
  2. 2 Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
  3. 3 Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
  4. 4 Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
  5. 5 Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
  8. 8 Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

By larkspur

Orange Scones with Orange Glaze
Bread & Baking American

Orange Scones with Orange Glaze

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  2. 2 Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
  3. 3 Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
  4. 4 Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
  5. 5 Bake in the preheated oven until golden brown, about 10 minutes.
  6. 6 Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
  7. 7 Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

By erika925925

Pumpkin Almond Mini Muffins
Bread & Baking American

Pumpkin Almond Mini Muffins

4.7

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
  2. 2 Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
  3. 3 Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
  4. 4 Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

By Sabrina Sperry

Dairy- and Gluten-Free Zucchini Orange Chocolate Chip Muffins
Bread & Baking American

Dairy- and Gluten-Free Zucchini Orange Chocolate Chip Muffins

Prep
20 min
Cook
20 min
Total
47 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  2. 2 Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
  3. 3 Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
  4. 4 Divide batter among prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
  6. 6 Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

By queendiva1

Easy Kolacky
Snack European

Easy Kolacky

4.3

Prep
30 min
Cook
12 min
Total
222 min

Instructions

  1. 1 Place cream cheese and butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat 1/2 cup confectioners' sugar into butter mixture. Slowly beat in flour; mix well. Cover the bowl and refrigerate for at least 3 hours or overnight.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Roll out chilled dough to 1/8-inch thickness on a well-floured board. Use a pizza wheel to cut dough into 36 (2 1/2-inch) squares.
  4. 4 Spoon about 2 teaspoons filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
  5. 5 Bake in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with 1/4 cup powdered sugar.

By mommymeggy

Springerle V
Dessert European

Springerle V

4.6

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, beat eggs until light with an electric mixer on high speed. Reduce speed and add the anise extract and confectioners' sugar. Continue beating at medium speed until well combined. Sift together the flour and baking powder; stir into the egg mixture, dough will be quite stiff.
  2. 2 Roll out dough to 3/8 inch thickness. Imprint with a springerle board and cut apart. Place cookies onto a cookie sheet and let rest uncovered overnight.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 7 to 10 minutes.

By Shirley

Whipped Shortbread Cookies
Dessert European

Whipped Shortbread Cookies

4.8

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  2. 2 Beat flour, butter, and confectioners’ sugar together in a large bowl with an electric mixer on medium speed until very light and fluffy, 8 to 10 minutes; dough should look pale, soft, and airy.
  3. 3 Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Top each cookie with a cherry quarter.
  4. 4 Bake in the preheated oven until bottoms are light golden, 18 to 20 minutes. Cool on the baking sheets for 5 minutes; transfer to a wire rack to cool completely.

By William Uncle Bill Anatooskin

Stiff Royal Icing
Dessert European

Stiff Royal Icing

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat both amounts of meringue powder, 1 cup warm water, cream of tartar, then confectioners' sugar in a large bowl using an electric mixer on low.
  2. 2 Scrape down sides of bowl and increase mixer speed to medium; beat until fluffy and shiny, 6 to 8 minutes.
  3. 3 If frosting is too stiff, beat in 2 tablespoons warm water, or as needed, adding water in small amounts. Keep frosting covered with a damp towel until needed.

By HeatherB

Strassburgare
Dessert European

Strassburgare

4.5

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 With an electric mixer, beat the butter and confectioners' sugar together in a bowl until smooth and creamy; beat in the vanilla sugar.
  3. 3 In a separate bowl, whisk the flour with potato flour.
  4. 4 Stir the flour mixture into the butter mixture, about 1/4 cup at a time, until all the flour is mixed in.
  5. 5 Stir in the food coloring until the dough is evenly colored.
  6. 6 Place the dough into a cookie press fitted with a decorative tip.
  7. 7 Press out 1 1/2-inch cookies onto an ungreased baking sheet.
  8. 8 Bake cookies in the preheated oven until the bottoms are just lightly browned, about 10 minutes. Allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on wire racks.

By Linda T

Old Country Springerle
Dessert European

Old Country Springerle

5.0

Prep
30 min
Cook
30 min
Total
480 min

Instructions

  1. 1 Beat confectioners' sugar and eggs together in a large bowl until thick.
  2. 2 Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
  3. 3 Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
  4. 4 Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
  5. 5 Preheat oven to 375 degrees F (190 degrees C).
  6. 6 Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.

By Mark McLane

Kransekake (Norwegian Almond Ring Cake)
Dessert European

Kransekake (Norwegian Almond Ring Cake)

4.0

Prep
30 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine 4 ⅓ cups confectioners' sugar, ground almonds, and baking powder in a large bowl; stir in 3 egg whites, one at a time, to form a firm dough. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
  3. 3 Roll dough into 18 ropes, the thickness of your index finger, making each rope a little longer than the next. Shape each rope into a ring; arrange rings on the prepared baking sheets.
  4. 4 Bake in the preheated oven until golden brown, about 10 minutes, watching smaller rings carefully, as they may finish baking before the larger ones. Cool rings completely on baking sheets.
  5. 5 Whisk 1 egg white in a glass, metal, or ceramic bowl until foamy; gradually whisk in 2 cups confectioners' sugar, a little at a time, until thickened; stir in lemon juice and vanilla extract. Pour icing into a piping bag fitted with a small tip.
  6. 6 Pipe a thin ring of icing onto the base of the largest ring and adhere it to a serving plate. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing in a zig-zag pattern between each ring. Set cake aside to allow icing to set before serving.

By cam1988

Empire Biscuits
Dessert European

Empire Biscuits

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

By Marcie

Traditional Mince Pies
Dessert European

Traditional Mince Pies

4.8

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Sift flour, 1/4 cup confectioners' sugar, and cinnamon together in a large bowl. Use a pastry cutter or two forks to mix in butter until mixture resembles fine crumbs. Stir in orange zest. Sprinkle with ice water and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3-inch) diameter circles, and 18 (2-inch) circles, re-rolling dough as needed.
  3. 3 Line muffin cups or mini tart tins using the 3-inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2-inch pastry circles, sealing edges firmly together or crimping lightly with a fork to prevent the filling from leaking as they cook. Brush the top of each pie with egg.
  4. 4 Bake mince pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with remaining 1/4 cup confectioners' sugar just before serving.

By conn1e l

LynzzPaige's Kaiserschmarrn (Emperor's Pancakes)
Breakfast European

LynzzPaige's Kaiserschmarrn (Emperor's Pancakes)

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
  2. 2 Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
  3. 3 Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
  4. 4 Make the second pancake the same way. Dust with confectioners' sugar and serve.

By LynzzPaige

Spiced Farmhouse Fairy Cakes
Dessert European

Spiced Farmhouse Fairy Cakes

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
  2. 2 In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

By Sheikspear

Norwegian Almond Cake
Dessert European

Norwegian Almond Cake

4.3

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 Whisk white sugar and egg yolks together in a saucepan over low heat, or in a metal bowl set over a pan of simmering water. Stir in heavy cream; cook and stir until mixture is very thick. Off heat, stir in butter until combined. Place a sheet of plastic wrap directly on the surface; refrigerate topping 8 hours to overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
  3. 3 Whip egg whites together in a glass or metal bowl with an electric mixer until hold firm peaks. Combine almond meal, confectioners' sugar, and baking powder in a separate bowl; fold in ⅓ egg whites with a rubber spatula until combined. Fold in remaining ⅔ egg whites until combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until cake top springs back when lightly pressed, about 30 minutes. Cool cake, then remove from the pan, and spread chilled topping onto cake.

By TIGERDYR

Traditional Springerle
Dessert European

Traditional Springerle

4.7

Prep
30 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Spray 4 cookie sheets with cooking spray; sprinkle with anise seeds and set aside until needed.
  2. 2 Mix flour and baking powder together in a large bowl until well blended. Place sugar, eggs, and vanilla in a separate large bowl; beat with an electric mixer until light and frothy, 5 to 8 minutes. Gradually stir flour mixture into egg mixture to form a thick dough.
  3. 3 Working with handfuls of dough at a time, roll out onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over dough. Place springerle molds onto dough; press down hard and evenly until the mold's design registers in dough. Remove the mold. Use a small knife to cut around each cookie, and place them 2 inches apart on the prepared cookie sheets. Repeat, until all dough has been used. Cover cookies with a lightweight cotton cloth, and allow to dry for 8 hours, or overnight. The designs will remain embossed in the cookies.
  4. 4 When ready to bake, preheat the oven to 250 degrees F (120 degrees C).
  5. 5 Bake cookies in preheated oven until tops are pale brown and cookies are set, 25 to 30 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

By Adrienne Belaire

Viennese Crescent Holiday Cookies
Dessert European

Viennese Crescent Holiday Cookies

4.4

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
  3. 3 Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
  4. 4 Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
  5. 5 Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
  6. 6 Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

By Debby Hawkins

Vanille Kipferl II
Dessert European

Vanille Kipferl II

4.5

Prep
30 min
Cook
10 min
Total
85 min

Instructions

  1. 1 In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
  2. 2 Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.
  3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  4. 4 Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
  5. 5 Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
  6. 6 Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
  7. 7 While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.

By Maya

Congresbury Ginger Shortcake
Dessert European

Congresbury Ginger Shortcake

4.3

Prep
20 min
Cook
20 min
Total
300 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan or springform pan.
  2. 2 Cream the 1/2 cup butter and 1/4 cup white sugar until smooth. Sift together the flour, baking powder, and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough.
  3. 3 Pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack.
  4. 4 Transfer the cake to a serving plate. Combine the confectioners' sugar, 1/4 cup butter, golden syrup and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool, cut the cake into 8 wedges.

By Jay

Irish Tea Cake
Dessert European

Irish Tea Cake

4.8

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
  2. 2 Cream sugar and butter together in a mixing bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing until fully incorporated after each addition. Stir in vanilla.
  3. 3 Combine flour, baking powder, and salt in a mixing bowl. Stir dry ingredients into wet ingredients alternately with milk, adding 1 to 2 tablespoons more milk if batter is too stiff. Spread batter evenly into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes.
  5. 5 Turn cake out onto a serving plate and cool to room temperature, 20 to 30 minutes. Dust with confectioners' sugar right before serving.

By Cindy

Bakewell Tarts Recipe
Dessert European

Bakewell Tarts Recipe

4.2

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Arrange tart shells on a baking sheet.
  3. 3 Bake in the preheated oven for 6 minutes. Set shells aside to cool. Reduce the oven temperature to 375 degrees F (190 degrees C).
  4. 4 Spoon 1 teaspoon raspberry jam into bottom of each shell; set aside.
  5. 5 Beat butter and white sugar together in a large bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract; mix well. Spoon 1 tablespoon butter mixture on top raspberry jam.
  6. 6 Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes. Cool tarts while making icing.
  7. 7 Combine confectioners' sugar and water in a small bowl until smooth. Drizzle icing over cooled tarts.

By icesx

Black Walnut and Cherry Strudel
Dessert European

Black Walnut and Cherry Strudel

4.6

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 For the strudel, mix egg and water together in a bowl. Set aside.
  3. 3 Beat cream cheese, sugar, and lemon juice together in another bowl with an electric mixer until smooth and fluffy.
  4. 4 Roll each pastry sheet into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border at the top and bottom. Top each cream cheese layer with 1/2 of the cherries and 1/2 of the walnuts.
  5. 5 Fold opposite long ends of each pastry sheet over filling, brushing edges with reserved egg mixture to seal. Tuck short ends underneath, and place seam-side down on a baking sheet. Make several diagonal cuts over strudels to vent filling. Brush the tops of strudels with egg wash.
  6. 6 Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.
  7. 7 For the glaze, whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired thickness. Drizzle over strudels.

By Plain ole Bob

Ricotta Cheese Cookies
Dessert European

Ricotta Cheese Cookies

4.5

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  3. 3 Beat together sugar and butter in a large bowl with an electric mixer on low speed until combined. Increase speed to high and beat until light and fluffy, about 5 minutes.
  4. 4 Reduce speed to medium and beat in ricotta, eggs, and vanilla.
  5. 5 Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
  6. 6 Drop level tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
  7. 7 Bake in the preheated oven until cookies are very lightly golden and soft, about 15 minutes. Use a spatula to remove cookies to a wire rack to cool completely.
  8. 8 When cookies are cool, make glaze: Stir together confectioners' sugar and milk in a small bowl until smooth.
  9. 9 Use a small spoon or spatula to spread glaze on cookies; alternatively, dip each cookie into the bowl of glaze. Decorate as desired.

By Linda K

Steamed Christmas Pudding
Dessert European

Steamed Christmas Pudding

4.8

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
  2. 2 In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
  3. 3 Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
  4. 4 Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
  5. 5 Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

By Leeza

Gugelhupf
Dessert European

Gugelhupf

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
  2. 2 Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
  3. 3 Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.

By Lena