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Scandinavian Sweetheart Waffles
Breakfast European

Scandinavian Sweetheart Waffles

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place egg yolks into a large mixing bowl with white sugar; beat until light and frothy. Mix in vanilla sugar and water until evenly combined; stir in 1/2 of the melted butter, 1/2 of the buttermilk, and 1/2 of the flour. When mixture is smooth, mix in remaining butter, buttermilk, flour, cardamom, and salt; beat again until smooth.
  2. 2 In a separate bowl, beat egg whites with an electric mixer until they form stiff peaks; gently fold egg whites into batter, incorporating as much volume as possible.
  3. 3 Preheat a waffle iron according to the manufacturer's directions.
  4. 4 Spoon about 1/3 cup of batter into the preheated waffle iron, close the lid, and cook until the waffle is golden brown, about 5 minutes. Remove waffle to a plate. If using a heart-shaped iron, break the waffle into individual hearts to serve. Repeat with remaining batter.

By ScandoGirl

Finnish Oven Pancakes
Breakfast European

Finnish Oven Pancakes

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
  2. 2 Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
  3. 3 Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
  4. 4 Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.

By John Wironen

Bread Machine Swedish Coffee Bread
Breakfast European

Bread Machine Swedish Coffee Bread

4.8

Prep
15 min
Cook
25 min
Total
160 min

Instructions

  1. 1 Place milk, butter, egg yolk, salt, flour, sugar, cardamom, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle and press Start according to the manufacturer's instructions.
  2. 2 When dough cycle has finished, divide dough into 3 equal portions. Roll each portion into a rope, 12- to 14-inches long. Lay 3 dough ropes side by side; braid together. Tuck ends underneath, place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in volume.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Brush braid with beaten egg whites; sprinkle with pearl sugar. Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Staci Plonsky

Danish Cinnamon Snails
Breakfast European

Danish Cinnamon Snails

4.7

Prep
30 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Pour warm milk into a bowl; mash in yeast cakes. Mix in butter, eggs, sugar, cardamom, salt, and 3 1/2 cups flour. Use a wooden spoon to mix dough together. If very sticky, add remaining 1/2 cup flour. Cover the bowl; let dough rise for 30 minutes.
  2. 2 Beat together butter and sugar in a medium bowl until filling is creamy. Stir in cinnamon until combined. Set aside.
  3. 3 Transfer dough to a floured surface; knead until firm, about 3 minutes. Divide dough in half; roll each half into a 1/2-inch thick rectangle. Spread each rectangle with 1/2 of the filling.
  4. 4 Stack dough rectangles on top each other, filling-side up. Roll dough into a log starting with edge closest to you. Cut log into 1-inch-thick slices.
  5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Alternatively, grease a baking dish or 2 cake pans if you prefer pull-apart rolls.
  6. 6 Place rolls on the prepared baking sheet about 3 inches apart. If baking pull-apart rolls, arrange in the prepared baking dish or cake pans about 1 inch apart. Let rolls rest at room temperature for 20 minutes.
  7. 7 Bake rolls in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until sides are fully set, about 10 minutes more. Cover rolls with foil if browning too quickly.

By malene_2

Julekake
Breakfast European

Julekake

4.7

Prep
30 min
Cook
30 min
Total
365 min

Instructions

  1. 1 Dissolve yeast in warm water.
  2. 2 Pour cold milk into a wide, shallow, heavy-bottomed saucepan. Heat over medium heat, stirring frequently, until small bubbles appear around the outside of the saucepan.
  3. 3 Remove from the heat and transfer to a large bowl. Stir in sugar, melted butter, and salt; let sit until lukewarm, 5 to 10 minutes.
  4. 4 Add yeast mixture, then stir in 4 cups flour. Cover and let rise in a warm place until doubled in size, about 2 hours.
  5. 5 Punch down dough. Stir in raisins, cherries, citron, and cardamom. Work in remaining 4 1/2 cups flour until a soft dough forms. Cover and let rise in a warm place until doubled in size, 2 to 3 hours.
  6. 6 Knead dough slightly on a lightly floured surface. Divide into fourths and form into round loaves. Place loaves onto greased cookie sheets. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with egg white.
  8. 8 Bake in the preheated oven until golden brown, 30 to 40 minutes.

By Janice

Finnish Pulla
Breakfast European

Finnish Pulla

4.8

Prep
30 min
Cook
30 min
Total
220 min

Instructions

  1. 1 Warm milk in a small saucepan over medium heat until it bubbles, then remove from heat. Let cool until lukewarm.
  2. 2 Stir together warm water and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  3. 3 Stir lukewarm milk, sugar, 4 beaten eggs, salt, and cardamom into yeast mixture. Beat in 2 cups flour until combined. Add 3 cups flour and beat until dough is smooth and elastic. Add melted butter; beat until glossy. Mix in remaining flour until dough is stiff.
  4. 4 Transfer dough to a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes.
  5. 5 Knead dough until smooth and satiny, then place in a lightly greased mixing bowl and turn dough to coat. Cover with a dish towel; let rise in a warm place until doubled, about 1 hour. Punch down dough; let rise again until almost doubled, about 1 hour.
  6. 6 Preheat the oven to 400 degrees F (205 degrees C). Grease 2 baking sheets.
  7. 7 Turn dough out again onto a floured surface and divide into 3 equal pieces. Divide each piece into thirds. Roll each piece into a 12- to 16-inch strip. Braid 3 strips into a loaf to get 3 large, braided loaves.
  8. 8 Lift loaves onto the prepared baking sheets. Cover with a dish towel and let rise for 20 minutes.
  9. 9 Beat together 1 egg and water in a small bowl. Brush over loaves and sprinkle with sugar.
  10. 10 Bake in the preheated oven until the top is golden brown, 25 to 30 minutes. Check occasionally because the bottoms of loaves can burn quickly.

By Kim B

Ginger Scones
Breakfast European

Ginger Scones

5.0

Prep
25 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk flour, 3 tablespoons white sugar, baking powder, ground ginger, cardamom, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater; toss until mixture resembles coarse crumbs. Stir in crystallized ginger.
  3. 3 Whisk buttermilk, 1 egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined; mix into flour mixture until no dry clumps of flour remain. Dough will be somewhat sticky; do not overmix.
  4. 4 Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle, lightly flouring your fingers if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
  5. 5 Whisk 1 egg and water until combined; gently brush tops of scones with egg wash. Sprinkle with 3 tablespoons coarse sugar.
  6. 6 Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

By Kim

Danish Spiced Rye Bread (Sigtebrod)
Breakfast European

Danish Spiced Rye Bread (Sigtebrod)

4.9

Prep
20 min
Cook
35 min
Total
205 min

Instructions

  1. 1 Heat milk in a medium saucepan until scalding, small bubbles form around edges, and just before reaches a boil; remove pan from heat. Stir in 1 cup water, molasses, sugar, 3 tablespoons butter, orange zest, anise seed, caraway seed, cardamom, and salt; steep and cool at room temperature for 30 minutes.
  2. 2 Stir yeast into 1/4 cup warm water in a bread machine; let sit for 5 minutes. Add cooled milk-spice mixture to yeast mixture, then add all-purpose and rye flours. Run dough cycle according manufacturer's instructions.
  3. 3 Grease two 9x5-inch loaf pans. When dough cycle complete, remove dough from machine; divide in half. Form into 2 loaves; place in the prepared loaf pans. Cover and allow to rise until your finger leaves a small dent when loaves poked, about 30 minutes.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 35 to 40 minutes. Brush hot loaves with 3 tablespoons melted butter; cool before serving.

By WOLSELEY

Juleskringle (Marzipan Christmas Kringle)
Breakfast European

Juleskringle (Marzipan Christmas Kringle)

4.7

Prep
50 min
Cook
25 min
Total
850 min

Instructions

  1. 1 Make the bread: Stir milk and sugar together in a small bowl. Sprinkle yeast over top and let stand for 10 minutes to dissolve. Stir in cream.
  2. 2 Stir together flour, sugar, salt, and cardamom in a separate bowl. Cut in butter with 2 knives or a pastry blender until texture is coarse and mealy. Add yeast mixture and stir until well blended. Pat into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for 12 to 24 hours.
  3. 3 When ready to bake, make the filling: Mix almond paste, almonds, sugar, cinnamon, and almond extract with an electric mixer in a large bowl until evenly blended. It may be crumbly.
  4. 4 Roll chilled dough into a 2x24-inch rectangle. Spread filling over dough to within 2 inches of each side. Roll up into a tube. Cover the work surface with sugar and roll dough tube into sugar until thoroughly coated.
  5. 5 Roll and stretch dough tube out into a 40-inch-long rope. Place onto a parchment-lined baking sheet and form into a pretzel shape.
  6. 6 Brush dough with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C).
  8. 8 Bake kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.

By WOLSELEY

Avocado Shake
Breakfast

Avocado Shake

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pop cardamom pods open and crush or grind seeds into a powder.
  2. 2 Combine cardamom, milk, avocado, sugar, and salt in a food processor. Blend until smooth. Divide between 2 glasses.

By Anu

Overnight Mango Chia Pudding
Breakfast

Overnight Mango Chia Pudding

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Stir almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, and cardamom together in a bowl with a lid. Refrigerate 8 hours to overnight.
  2. 2 Combine mango and maple syrup in a blender; blend until smooth.
  3. 3 Layer chia pudding and mango puree in 4 dessert bowls or glasses.

By Allrecipes Member

Cardamom French Toast Casserole
Breakfast

Cardamom French Toast Casserole

4.0

Prep
10 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x12-inch baking dish with cooking spray.
  2. 2 Place the bread cubes in the prepared dish. Sprinkle the pecans over the bread.
  3. 3 Beat the eggs, 1 1/2 cup milk, almond extract, 1 tablespoon cardamom, cinnamon, and brown sugar together in a bowl until thoroughly combined; pour the mixture evenly over the bread cubes and pecans. Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.
  4. 4 Bake in the preheated oven for 20 minutes; remove the aluminum foil and continue baking until the top is golden brown, another 20 to 25 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
  5. 5 Mix the confectioners' sugar, 1/2 teaspoon cardamom, and 3 tablespoons milk in a bowl with a fork until smooth; pour over the slightly cooled casserole to serve.

By chikalin

Cardamom Bread
Breakfast

Cardamom Bread

3.9

Prep
Cook
Total

Instructions

  1. 1 Place all ingredients into bread machine in the proper order for your machine. Use the Dough cycle.
  2. 2 At end of the Dough cycle, remove dough from the machine. Place on a lightly floured board, and let it rest, covered, for about 10 minutes.
  3. 3 Shape dough into a loaf, and place it in a 9 x 5 inch greased bread pan. Cover, and let rise for 45 minutes.
  4. 4 Just before baking, brush the top of the dough with a little milk, and slash a line down the center. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from pan, and cool on a wire rack.

By Ruth

Strawberry Lassi
Breakfast Indian

Strawberry Lassi

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut 3 strawberries into small pieces and set aside. Place remaining strawberries and sugar into a blender; blend on high speed for 30 seconds. Pour in milk and blend another 30 seconds. Add yogurt and blend on high speed for 1 minute.
  2. 2 Place 1 ice cube in each of 3 glasses and pour in lassi. Top with reserved strawberry pieces and serve.

By RADHIKA GHATAGE

Apple Cardamom Overnight Cake
Breakfast

Apple Cardamom Overnight Cake

4.0

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 Grease a 9x13-inch baking dish.
  2. 2 Whisk flour, cardamom, baking powder, baking soda, and salt together in a bowl.
  3. 3 Beat white sugar, butter, and 1/2 cup brown sugar together in a bowl until creamy. Add buttermilk and eggs; beat until smooth. Gradually add flour mixture, mixing until just-combined. Fold in apples and pour batter into prepared baking dish.
  4. 4 Stir 1/2 cup brown sugar and pecans together in a bowl; sprinkle over batter. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
  5. 5 Preheat oven to 350 degrees F (175 degrees C). Uncover the baking dish and let stand at room temperature until slightly warmer, about 30 minutes.
  6. 6 Bake cake in the preheated oven until topping is browned, about 45 minutes.

By Debbie22

Maple Pecan Granola with Dried Fruit
Breakfast

Maple Pecan Granola with Dried Fruit

4.7

Prep
10 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Mix oats, pecans, and almonds together in a bowl. Whisk oil, maple syrup, and water together in a measuring cup and pour over oat mixture; stir until evenly coated. Spread oat mixture onto 2 baking sheets.
  3. 3 Bake in the preheated oven for 12 minutes; stir and continue baking for 12 minutes more. Stir and bake until granola is golden brown, about 12 minutes more. Cool to room temperature.
  4. 4 Mix cinnamon and cardamom together in a container with a lid; add dates, raisins, and cranberries. Cover container and shake until fruit is coated. Stir dried fruit into cooled granola.

By Hope

Ginger Cashew Sunflower Seed Granola
Breakfast

Ginger Cashew Sunflower Seed Granola

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Stir honey, coconut oil, and maple syrup together in a saucepan over low heat until completely melted and combined, 3 to 5 minutes.
  3. 3 Combine cereal, oats, sunflower kernels, cashews, ginger, cardamom, and cinnamon together in a large bowl. Pour honey mixture over cereal mixture and stir until completely coated. Pour cereal mixture in a layer on prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, about 40 minutes.

By kflamed13

Apple Crisp Muffins
Breakfast

Apple Crisp Muffins

3.8

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Stir oats, whole wheat flour, kamut flour, brown sugar, baking powder, cinnamon, nutmeg, and cardamom together in a bowl. Add apples and toss to coat.
  3. 3 Beat buttermilk, canola oil, eggs, and honey together in a separate bowl.
  4. 4 Make a well in the center of oat mixture; pour buttermilk mixture into the well. Mix until batter is just moistened. Set aside to soften oats, about 5 minutes. Generously fill muffin cups with batter.
  5. 5 Bake in the preheated oven until muffins are golden brown and spring back when lightly touched, 20 to 25 minutes.

By Beth

Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Breakfast

Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins

3.8

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
  2. 2 Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
  3. 3 Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.

By Kim

Coconut Granola
Breakfast American

Coconut Granola

5.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather Ingredients. Preheat oven to 350 degrees F (175 degrees C). Line two rimmed baking sheets with parchment paper.
  2. 2 Combine all ingredients in a large bowl. Use your hands or a wooden spoon to thoroughly mix, until oats and nuts are well coated. Spread mixture onto prepared baking sheets in an even layer.
  3. 3 Bake until golden brown, about 40 minutes. Stir granola and rotate pans 20 minutes into baking time so that it browns evenly.
  4. 4 Cool completely, then transfer to lidded containers or jars. Store at room temperature for up to two weeks. Serve with milk, yogurt, or your choice of fruit (I like berries, peaches, mango or pineapple).

By Maren Ellingboe King

Cranberry Sauce Muffins
Breakfast American

Cranberry Sauce Muffins

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
  3. 3 Beat cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined.
  4. 4 Whisk flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl.
  5. 5 Stir dry ingredients into wet ingredients until batter is just moistened.
  6. 6 Pour into the prepared muffin cups.
  7. 7 Bake in the preheated oven until golden brown, about 20 minutes.

By Mintcookie

Homemade Granola with Ginger
Breakfast American

Homemade Granola with Ginger

4.6

Prep
10 min
Cook
40 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix together rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas in a large bowl until well combined. Spread out evenly on a baking sheet.
  3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to the same large bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
  4. 4 Stir together maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper in a medium bowl until well combined; pour over oats-nuts mixture and mix thoroughly. Transfer mixture onto the baking sheet.
  5. 5 Bake in the oven for 30 minutes. Turn the oven off and leave granola in the oven for 1 hour.
  6. 6 Remove from the oven and let cool to room temperature, about 30 minutes.

By Jennifer Rash

Peach Scones
Breakfast American

Peach Scones

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
  2. 2 Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
  3. 3 Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
  4. 4 Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture.
  5. 5 Mix with a fork just until large clumps of dough form. Gently fold in peach.
  6. 6 Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere.
  7. 7 Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
  8. 8 Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

By LauraF

Apple Pie Baked Oatmeal
Breakfast American

Apple Pie Baked Oatmeal

4.9

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 11x7-inch baking dish with baking spray.
  2. 2 Place oats in a large skillet over medium heat; toast, stirring often, until oats are beginning to brown and smell nutty, about 4 minutes. Add cinnamon, ginger, allspice, nutmeg, and cardamom; continue toasting, stirring frequently, for another 1 to 2 minutes. Transfer to a medium mixing bowl and cool slightly.
  3. 3 Add 3/4 cup pecans, baking powder, and salt to the oat mixture; stir to combine.
  4. 4 Melt 3 tablespoons butter in a large microwave-safe bowl. Whisk in 6 tablespoons brown sugar. Add milk, egg, and vanilla to the bowl, whisking until combined. Stir the oat mixture evenly into the milk mixture. Fold in 1/2 of the apple pieces. Spoon mixture into the prepared pan.
  5. 5 Bake in the preheated oven until golden brown and set, 35 to 40 minutes.
  6. 6 While the oatmeal bakes, add remaining butter and apple pieces to a nonstick skillet over medium heat. Add remaining brown sugar and maple syrup. Cook, stirring often, until apples soften and the liquid thickens into a syrup, 8 to 10 minutes.
  7. 7 Spoon apple mixture over the baked oatmeal after you've removed it from the oven. Sprinkle remaining pecans over the top.

By Darcy Lenz

Luscious Orange-Cranberry Sweet Rolls
Breakfast American

Luscious Orange-Cranberry Sweet Rolls

Prep
30 min
Cook
25 min
Total
195 min

Instructions

  1. 1 Place warm milk in the bowl of stand mixer fitted with the dough hook. Add yeast and 1 tablespoon sugar. Let sit until foamy, about 5 minutes. Add orange juice, egg, butter, and orange zest to the bowl. Mix for 1 minute on low speed.
  2. 2 Add 3 cups flour and salt. Start mixing on low speed for 1 minute, then increase speed to medium for 2 minutes. Add dried cranberries. Mix in remaining 1/4 cup flour if needed; dough will be sticky.
  3. 3 Transfer dough to a greased bowl, cover, and allow to rise for 1 1/2 hours.
  4. 4 While dough is rising, prepare the filling. Pour sugar into a medium bowl. Add orange zest and cardamom; work into the sugar with your fingers. Add softened butter and mix thoroughly. Set aside.
  5. 5 Turn dough out onto a large surface sprinkled with flour. Sprinkle more flour across the top. Roll into a large rectangle using a rolling pin. Spread the filling evenly over the rectangle. Roll up tightly from 1 long side. Cut log in half using a serrated knife. Cut each half in two so that the log is now quartered. Cut each quarter into 3, for 12 rolls total.
  6. 6 Place rolls into a lightly greased pan. Cover and let rise for 45 minutes.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Place the pan of rolls on a foil-lined baking sheet in case any of the filling spills over.
  8. 8 Bake in the preheated oven until golden, about 25 minutes.
  9. 9 Meanwhile, make the orange icing. Whip cream cheese and butter in a medium bowl with an electric mixer. Add powdered sugar and mix for 1 minute. Add orange juice and zest. Continue mixing until icing is smooth and spreadable. Place in the refrigerator until rolls are ready.
  10. 10 Remove rolls from the oven and cover immediately with icing.

By Diana71

Lemon-Blueberry Scones with Blueberry Glaze
Breakfast American

Lemon-Blueberry Scones with Blueberry Glaze

4.7

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater; toss until mixture resembles coarse crumbs.
  3. 3 Combine yogurt, cream, 1 egg, and vanilla extract in a small bowl; stir into flour mixture until forms a crumbly dough and just until no dry clumps of flour remain. Stir in 1 cup unthawed blueberries.
  4. 4 Pour crumbly dough onto the prepared baking sheet; firmly press together until forms a cohesive 8-inch circle. Flatten top to ensure circle is even. Cut into 8 triangular pieces; space pieces 1 inch apart on the baking sheet.
  5. 5 Whisk 1 egg and water together in a small bowl; gently brush over tops of each scone.
  6. 6 Bake in the preheated oven until tops are golden brown, 20 to 25 minutes. Cool completely, about 30 minutes.
  7. 7 Press 1/4 cup thawed blueberries through a fine-mesh strainer into a medium bowl using the back of a wooden spoon to extract 2 to 3 tablespoons juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into blueberry juice until smooth; drizzle over cooled scones.

By Kim

Pumpkin Streusel Muffins
Breakfast American

Pumpkin Streusel Muffins

5.0

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with cooking spray.
  2. 2 Combine oats, walnuts, brown sugar, and flour in a bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel topping in the refrigerator until ready to use.
  3. 3 Stir pumpkin puree, sugar, oil, eggs, and vanilla extract together in a large bowl. Add flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom; mix until combined. Fold in walnuts. Pour batter into the prepared muffin cups, filling each 1/2 full. Evenly distribute streusel topping on top of each muffin.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kat Cables Table