Type what you have

Ingredients

• ✓ water
• plum
• sugar

Instructions

1. 1 Place plums in a large stockpot; add enough water to cover bottom of the pot. Cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Cool at room temperature for 2 hours.
2. 2 Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 8 hours to overnight.
3. 3 Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 2 hours.
4. 4 Bring plums to a boil; add sugar. Reduce heat; simmer until thickened, about 15 minutes.
5. 5 Meanwhile, inspect 4 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until plum butter is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack plum butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
8. 8 Remove jars from the stockpot; rest, several inches apart, until cooled. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By 1-800-FLOWERS

Ingredients

• ✓ water
• milk
• sugar
• active dry yeast
• oat flour
• whole wheat flour
• salt

Instructions

1. 1 Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
2. 2 Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.

By Patty Pelfrey

Ingredients

• ✓ water
• soy milk
• vegan butter
• maple syrup
• vanilla extract
• spelt flour
• sugar
• salt

Instructions

1. 1 Mix soy milk, water, vegan butter, maple syrup, and vanilla extract together in a bowl.
2. 2 Mix spelt flour, sugar, and salt together in a separate bowl. Mix soy milk mixture into flour mixture.
3. 3 Heat a skillet over medium-high heat. Pour batter into the center of the skillet and swirl so batter covers the entire bottom. Cook until golden brown, about 2 minutes. Flip and cook 1 minute more.

By Eowyn2995

Ingredients

• ✓ water
• ✓ water
• butter
• all-purpose flour
• egg
• almond extract
• confectioners' sugar
• heavy cream
• butter
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the dough: Cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add 1 tablespoon water (or as needed) and mix until crumbly, leaving pea-sized chunks. On a floured surface, roll dough out to 3 or 4 inches in width. Place onto a rectangular cookie sheet.
3. 3 Make the filling: In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from the heat and stir in remaining 1 cup flour; mix until smooth. Beat in eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon almond extract. Spread filling over dough.
4. 4 Bake in the preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
5. 5 Meanwhile, make the icing: Combine confectioners' sugar, cream, 1 tablespoon butter, and remaining 1 teaspoon almond extract.
6. 6 Remove kringle from the oven and immediately spread icing over top.

By Jodie Hay

Ingredients

• ✓ water
• ✓ water
• active dry yeast
• sugar
• all-purpose flour
• milk powder
• salt
• baking soda
• cooking spray
• crumpet ring

Instructions

1. 1 Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
2. 2 Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
3. 3 Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
4. 4 Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
5. 5 Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

By Tracy_V

Ingredients

• ✓ water
• margarine
• white sugar
• salt
• bread flour
• milk powder
• caraway seed
• active dry yeast
• raisin

Instructions

1. 1 Place warm water, margarine, sugar, salt, bread flour, milk powder, caraway seed, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Fruit or Basic cycle, adding raisins when indicated. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By Sharon Spencer

Ingredients

• ✓ water
• milk
• cornmeal
• bread flour
• active dry yeast
• sugar
• salt
• baking soda

Instructions

1. 1 Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
2. 2 In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. 3 Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

By WINTERBORN

Ingredients

• ✓ water
• active dry yeast
• all-purpose flour
• sugar
• egg
• butter
• salt
• milk

Instructions

1. 1 In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
2. 2 Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
3. 3 Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
4. 4 Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

By John J Pacheco

Ingredients

• ✓ water
• phyllo dough
• bread crumb
• prosciutto
• spinach
• provolone cheese
• green onion
• banana pepper
• phyllo dough
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Prepare a 10 inch springform pan with nonstick cooking spray. Layer 8 sheets of phyllo dough into the bottom and sides of the pan, allowing the phyllo to hang 1/4 inch over the sides. Sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan. Layer with 1/3 each of the prosciutto, spinach, provolone, green onions, and banana peppers. Repeat twice more to form three layers. Lay the edges of the exposed phyllo over the torte, then layer the remaining 6 sheets of phyllo dough over the top. Tuck the edges of the phyllo dough into the sides of the pan. In a small cup, mix together the egg and water. Brush over the top of the pastry.
3. 3 Bake for 30 minutes, then cover loosely with aluminum foil. Continue baking until brown, about 45 minutes. Let stand 10 minutes before removing from pan and serving.

By AUTUMNHEARTS

Ingredients

• ✓ water
• bread flour
• instant yeast
• salt
• olive oil
• yellow onion
• kosher salt
• bread crumb
• poppy seed
• green onion
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ water
• egg
• white sugar
• vanilla sugar
• butter
• buttermilk
• all-purpose flour
• cardamom
• salt

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

Ingredients

• ✓ water
• sugar
• lemon
• ginger
• lemon juice
• cake flour
• baking powder
• salt
• butter
• milk
• oil

Instructions

1. 1 Make the syrup: Bring sugar, water, lemon zest, ginger, and lemon juice to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 10 minutes. Remove from the heat and cool syrup to room temperature, 30 to 45 minutes. Transfer to bowl, cover, and refrigerate until the flavors blend, 8 hours to overnight.
2. 2 Make the koeksisters: Sift flour, baking powder, and salt into in a bowl. Add butter and rub with your fingertips until the mixture has a cornmeal texture. Add milk and stir until a smooth dough forms. Wrap dough in plastic wrap and let rest for at least 2 hours.
3. 3 Turn dough out onto a lightly floured surface and roll into a 5x14-inch rectangle about 1/4-inch thick. Cut into 28 half-inch wide strips. Twist two strips together and pinch the ends to seal. Repeat with remaining strips. Cover with a clean cloth and let rest for 15 minutes.
4. 4 Heat 2 inches oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet. Pour some of the cold syrup into a bowl; return remaining syrup to the refrigerator.
5. 5 Fry three koeksisters in hot oil until fragrant and golden brown, 2 to 5 minutes. Remove with a slotted spoon and immediately immerse in cold syrup for 10 seconds. Transfer to the wire rack to cool. Repeat to fry and dip remaining koeksisters, replenishing cold syrup as necessary.

By Allrecipes Member

Ingredients

• ✓ water
• ✓ water
• milk
• active dry yeast
• sugar
• egg
• salt
• cardamom
• all-purpose flour
• butter
• egg
• white sugar

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

Ingredients

• ✓ water
• all-purpose flour
• all-purpose flour
• instant yeast
• sugar
• salt
• milk
• metal cookie cutter
• crumpet mold
• cooking spray

Instructions

1. 1 Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
2. 2 Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
3. 3 Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
4. 4 Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

By Ginger

Ingredients

• ✓ water
• active dry yeast
• all-purpose flour
• white sugar
• salt
• egg
• milk
• vegetable oil
• apple
• raisin
• white sugar

Instructions

1. 1 Preheat the oven to the lowest possible temperature setting.
2. 2 Dissolve yeast in warm water in a small bowl; set aside.
3. 3 Combine flour, sugar, and salt in a large bowl. Add eggs, yeast mixture, and milk; beat with an electric mixer until blended. Cover the bowl of dough with a greased piece of plastic wrap.
4. 4 Turn off the oven. Place the bowl on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour.
5. 5 Heat oil in a heavy-bottomed, deep skillet to 350 degrees F (175 degrees C).
6. 6 Remove the bowl from the oven; mix apples and raisins into dough. Carefully slide dough by heaping teaspoons into hot oil. Do not crowd the skillet.
7. 7 Fry fritters in hot oil until golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel-lined plate and repeat with remaining dough. Dust with sugar while warm.

By rita

Ingredients

• ✓ water
• milk
• egg
• white sugar
• salt
• baking soda
• citric acid
• all-purpose flour
• vegetable oil
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Beat together milk and eggs in a large bowl until combined.
3. 3 Beat in sugar and salt. Mix in baking soda and citric acid until incorporated.
4. 4 Blend in flour, a little at a time, until combined. Beat in oil. Pour in boiling water, stirring constantly, until batter is thin and watery. Let rest for about 20 minutes.
5. 5 Brush a small frying pan with 1 tablespoon melted butter over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan, so batter forms a circle and coats the bottom. The blini should be very thin.
6. 6 Return the pan to the heat. Cook blini for 90 seconds. Carefully lift up edge of blini to see if it's fully cooked: edges will be golden and bottom surface should have brown spots.
7. 7 Flip blini over and cook for 1 minute more.
8. 8 Transfer blini to a plate lined with a clean kitchen towel.
9. 9 Continue cooking remaining batter, adding 1 tablespoon butter to the pan for every 4 blinis. Stack blinis and cover with another kitchen towel to keep warm.
10. 10 Spread desired filling in the center of each blini.
11. 11 Fold 3 times to make a triangle shape or fold up all 4 sides, like a small burrito.

By Kangaroo495

Ingredients

• ✓ water
• active dry yeast
• sugar
• all-purpose flour
• bread flour
• vital wheat gluten
• kosher salt
• onion juice
• vegetable oil
• onion
• poppy seed
• kosher salt
• cornmeal

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.
2. 2 Dissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, 7 to 12 minutes.
3. 3 Mix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms.
4. 4 Knead dough on a floured work surface until soft and smooth, 8 to 10 minutes. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk, about 1 1/2 hours.
5. 5 Punch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 45 minutes more.
6. 6 Punch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel, about 10 minutes.
7. 7 Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden, about 5 minutes. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature.
8. 8 Flatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half, about 30 minutes.
9. 9 Center oven rack and preheat oven to 425 degrees F (220 degrees C).
10. 10 Press the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled, about 15 minutes.
11. 11 Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.

By Gomer

Ingredients

• ✓ water
• all-purpose flour
• salt
• butter
• sour cream
• egg
• cream cheese
• brown sugar
• cinnamon
• walnut
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 To make the pastry: Place flour and salt in a food processor and pulse to combine. Add butter and pulse until pieces are pea-sized.
3. 3 Add sour cream and pulse to form a sticky dough. Cover dough tightly with plastic wrap and refrigerate for 8 hours, or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
5. 5 To make the filling: Place egg yolk in a medium bowl; set egg white aside for egg wash.
6. 6 Add cream cheese, brown sugar, and cinnamon; beat with an electric mixer until smooth.
7. 7 Stir in 1 cup toasted walnuts until well combined.
8. 8 Divide chilled dough in half.
9. 9 Roll each piece of dough into a 10x12-inch rectangle on a lightly floured surface.
10. 10 Working from a short side, spoon 1/2 of the filling along the center four inches of each rectangle.
11. 11 On both sides of the filling, cut the unfilled pastry into eight horizontal strips. Working top to bottom, fold each strip over the filling, alternating sides. Press to seal ends and tuck under; arrange braids on the prepared baking sheet.
12. 12 Beat egg white and 1 tablespoon water together until smooth; brush evenly over each braid. Bake kringles in the preheated oven until golden brown and no longer doughy at the seams, about 30 to 35 minutes. Cool on the baking sheet for 30 minutes.
13. 13 While pastries are cooling, make glaze: Mix together confectioners' sugar and 2 tablespoons water in a small bowl until smooth and thin enough to drizzle. Spoon or drizzle glaze over cooled pastries; sprinkle with remaining 1/4 cup of walnuts.

By Colleen Royal

Ingredients

• ✓ water
• all-purpose flour
• salt
• active dry yeast
• sugar
• egg
• egg white
• milk
• butter
• egg

Instructions

1. 1 Place flour into a bowl, creating a small hole in the center. Sprinkle salt around the edge and place yeast and sugar into the hole.
2. 2 Mix egg and egg white together in a 2-cup measuring cup. Add enough water to reach the 1 1/4-cup mark. Stir in milk. Add melted butter. Pour into the center of the flour. Mix thoroughly, adding more milk or flour as needed until dough is smooth and elastic. Cover the bowl with a damp cloth and let rise for 30 minutes.
3. 3 Cut dough in half. Form each half into a long roll. Lay rolls out in front of you on a work surface in an X shape. Braid bread by constantly switching ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Brush bread with beaten egg using a pastry brush.
6. 6 Bake in the preheated oven on the middle rack until golden, about 30 minutes.

By TinaJ

Ingredients

• ✓ water
• active dry yeast
• milk
• sugar
• butter
• salt
• all-purpose flour
• raisin
• candied cherry
• candied citron
• cardamom
• egg white

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

Ingredients

• ✓ water
• ✓ water
• active dry yeast
• sugar
• all-purpose flour
• salt
• butter
• milk
• white sugar
• egg
• butter
• raisin
• egg yolk

Instructions

1. 1 Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. 2 Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
3. 3 Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
4. 4 Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
5. 5 Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
6. 6 Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
7. 7 Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.

By BlueSadie

Ingredients

• ✓ water
• ✓ water
• milk
• molasses
• white sugar
• butter
• orange zest
• fennel seed
• anise seed
• caraway seed
• cardamom
• salt
• active dry yeast
• all-purpose flour
• rye flour
• butter

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

Ingredients

• ✓ water
• almond paste
• almond
• white sugar
• salt
• butter
• egg white
• almond extract
• amaretto liqueur
• puff pastry
• egg
• almond
• confectioners' sugar

Instructions

1. 1 In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
2. 2 Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
4. 4 Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
5. 5 Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

By frances

Ingredients

• ✓ water
• active dry yeast
• lemon
• milk
• margarine
• salt
• white sugar
• egg
• all-purpose flour
• cinnamon
• white sugar
• pecan
• vanilla extract
• confectioners' sugar

Instructions

1. 1 In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
2. 2 In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
3. 3 Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
4. 4 In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
5. 5 Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
6. 6 Preheat oven to 375 degrees F (190 degrees C).
7. 7 Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
8. 8 Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

By LOGINHAZEL

Ingredients

• ✓ water
• all-purpose flour
• white sugar
• cinnamon
• baking soda
• nutmeg
• allspice
• clove
• salt
• pumpkin
• egg
• vegetable oil
• vanilla extract
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
2. 2 Combine flour, sugar, cinnamon, baking soda, nutmeg, allspice, cloves, and salt in a large bowl. Whisk pumpkin, eggs, water, vegetable oil, and vanilla together in a separate bowl. Whisk pumpkin mixture into flour mixture until everything is well mixed: fold in walnuts. Divide batter between the 2 prepared loaf pans.
3. 3 Bake in the preheated oven until top is golden and springs back when lightly pressed, 50 to 60 minutes. Cool for 20 minutes before removing from the pans.

By LApagmom2

Ingredients

• ✓ water
• white sugar
• yeast
• all purpose flour
• milk
• egg
• white sugar
• salt
• butter
• almond cake and pastry filling
• butter
• white sugar
• egg
• almond
• white sugar

Instructions

1. 1 Combine water and ½ teaspoon sugar in a large bowl until sugar is dissolved; stir in yeast and let stand until frothy and forms a creamy foam, 10 to 15 minutes. Stir in 3 cups flour, milk, 2 eggs, ⅓ cup sugar, and salt; beat with an electric mixer until well combined, about 3 minutes. Beat in remaining 1 ½ cups flour until dough is shiny and elastic, about 5 minutes. Scrape down bowl, cover with plastic wrap, and refrigerate for 30 minutes.
2. 2 Place 2 cups butter sticks, 1 inch apart, between 2 large pieces waxed paper; roll into a solid 12x12-inch square. Transfer butter in waxed paper to a baking sheet; freeze, 15 minutes.
3. 3 Turn out dough onto a floured work surface and sprinkle with flour; roll into an 18x18-inch square. Brush off excess flour. Peel 1 piece waxed paper from one side butter square; diagonally center on dough (butter-side down) so it looks like a diamond sitting on a square. Peel off remaining 1 piece waxed paper. Fold dough corners over butter square like an envelope, fully enclosing it; gently press seams to seal.
4. 4 Roll out dough, seam-side down, on a floured work surface into a 12x24-inch rectangle. Fold dough in half into a 12x12-inch square; fold in half again, into a 6x12-inch square. Chill about 5 minutes. Roll dough into a 12x24-inch rectangle; repeat folding into a 12x12-inch square then into a 6x12-inch square, as above. Chill about 5 minutes. Repeat rolling and folding, as above, once more. Refrigerate dough 1 hour to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
6. 6 Combine almond filling, ½ cup softened butter, and ½ cup sugar in a bowl; set filling aside.
7. 7 Cut dough in half. Roll out 1 piece dough on a floured work surface into a 30x9-inch rectangle; cut into three 30x3-inch strips. Spread ½ filling down center of dough strips. Fold strips over filling lengthwise; pinch dough to enclose filling.
8. 8 Braid ropes together; arrange braid in a coil. Pinch end closed. Repeat with remaining 1 piece dough and remaining ½ filling.
9. 9 Transfer pastries onto the prepared baking sheets; wedge 3 hard-cooked eggs evenly between braids on each pastry. Brush pastries all over (including hard-cooked eggs) with remaining 1 beaten egg; sprinkle with sliced almonds and 2 tablespoons sugar.
10. 10 Bake in the preheated oven until brown, 40 to 45 minutes.

By PJ Pickles

Ingredients

• ✓ water
• ✓ water
• milk
• all-purpose flour
• egg
• butter
• white sugar
• salt
• cottage cheese
• cream cheese
• confectioners sugar
• vanilla extract
• blueberry
• white sugar
• cornstarch
• butter

Instructions

1. 1 Combine milk, flour, eggs, 2 tablespoons melted butter, 2 tablespoons white sugar, and salt in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.
2. 2 Combine cottage cheese, cream cheese, confectioner's sugar, and vanilla extract until well blended; the filling will not be smooth.
3. 3 Place blueberries in a saucepan; cover with 2 cups water. Add 1/2 cup white sugar; cook over medium-high heat until starts to boil. Reduce heat; simmer to allow berries to release their juices, 3 to 5 minutes. Taste; add more sugar if desired. Simmer 3 to 5 minutes more.
4. 4 Mix cornstarch with 1 1/2 tablespoons cold water in a bowl until dissolved. Off heat, slowly pour cornstarch slurry into blueberry mixture, stirring constantly until thickened.
5. 5 Melt 1/4 teaspoon butter in a skillet over medium heat. Pour enough batter into skillet to make an 8-inch pancake; cook until lightly browned, 2 to 3 minutes. Flip; cook until other side browned, about 1 minute more. Transfer to a plate; cool slightly. Add some filling to center of pancake; roll to enclose filling. Transfer to another plate; top with blueberry sauce. Repeat with the remaining batter, filling, and sauce.

By Mike

Ingredients

• ✓ water
• milk
• sugar
• salt
• lemon zest
• butter
• active dry yeast
• sugar
• egg
• egg yolk
• all-purpose flour
• raisin
• nut
• egg

Instructions

1. 1 In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place.
2. 2 Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise.
3. 3 Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it.
5. 5 Bake in preheated oven for 45 minutes.

By SASSYCASSYSMOMMY

Ingredients

• ✓ water
• all-purpose flour
• egg
• milk
• soda water
• vegetable oil
• salt
• almond
• white sugar
• milk
• rum
• vanilla extract
• white sugar
• bittersweet chocolate
• margarine

Instructions

1. 1 Combine flour and eggs; mix until smooth. Add milk, club soda, vegetable oil, and salt; mix to combine. Refrigerate batter 8 hours to overnight.
2. 2 Heat a lightly greased skillet over medium heat. Remove batter from refrigerator; mix well. Pour ¼ cup batter into the skillet; cook about 1 minute. Flip crêpe; cook until golden brown, about 1 minute more. Transfer crêpe to a sheet of waxed paper. Repeat with remaining batter, stacking crêpes separated by waxed paper.
3. 3 Combine almonds, ½ cup sugar, milk, rum, and vanilla extract in a saucepan; cook and stir over low heat until sugar is dissolved and filling is creamy. Cool slightly before filling crêpes.
4. 4 Combine ½ cup sugar, chocolate, and water in a saucepan over low heat; cook just until chocolate melts. Off heat, add margarine, stirring topping until melted and combined.
5. 5 Spread 1 heaping tablespoon almond filling onto each crêpe. Roll up to enclose; place on a platter. (You will have 10 to 15 crêpes total, depending on their size.) Pour chocolate topping over rolled crêpes. Warm the platter in a microwave for about 30 seconds before serving if desired.

By Michele Avissar-Whiting

Ingredients

• ✓ water
• all-purpose flour
• sugar
• baking powder
• ginger
• cardamom
• baking soda
• salt
• butter
• crystallized ginger
• buttermilk
• egg
• vanilla extract
• egg
• sugar

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