Braided Lemon Bread

Oh my goodness, this braided lemon bread is so tasty, and if you're a lemon lover, you'll love it!

Popovers

 I told you before how my daughter, years ago,  won a shopping spree at Neiman-Marcus, and she would treat us to lunch in their restaurant.  That is where we discovered our love for the best popovers ever!  They serve their popovers with strawberry butter, which is so luscious.

 I had some homemade raspberry jam and decided to mix a little of that into some butter, and put it into this pretty dish. I bought these little jam/butter dishes at the Mikasa outlet before they closed their stores, and use them all the time.

yield: 6 large popoversAuthor: Neiman-Marcus, and adapted by Kittyprint recipe

Popovers

I adapted this recipe to make 6 popovers, because that's the size pan that I have.  You can see how big the popovers are in comparison to my teacup! You must have the eggs and milk warm before mixing, and to let the batter sit for an hour before baking. Serve with butter that has some fruit preserves mixed in...yum!

INGREDIENTS:

• 1 and 3/4 cups milk
• 2 cups flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 large eggs, at room temperature

INSTRUCTIONS:

1. Preheat the oven to 450 degrees (or plan on doing this halfway when the batter is resting for an hour).
2. Place the milk in a bowl and microwave for about 1 minute, or until warm tp the touch.
3. Sift the flour, salt, and baking powder together in a bowl. (I'm lazy and just whisk the ingredients together with a wire whisk.)
4. Crack the eggs into the bowl of an electric mixer fitted with a wire whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat n medium speed for about 2 minutes. Turn the mixer off and let the batter sit for 1 hour at room temperature.
5. Spray a popover pan generously with nonstick spray. Fill the popovers cups almost to the top with the batter and place the popover pan on a cookie sheet. The popovers will rise about 3-4" so make sure your oven racks are spaced properly.
6. Transfer the pan to the oven and bake for 15 minutes. Turn down the oven temperature to 375 degrees and bake for 30-35 minutes longer, until the popovers are a deep golden brown on the outside.
7. Turn out the popovers and serve hot.

http://www.kittyskozykitchen.com/2017/06/popovers.html

Created using The Recipes Generator

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Cast Iron Cinnamon Buns

 Please join me for a special treat...homemade cinnamon buns that were baked in a cast iron skillet.  My bunny teapot is ready to poor some tea.  Can you pull up a chair and sit a spell?

 This darling cottage teacup is a favorite of my granddaughter, Cissy.  I know I've shared it before, but it goes so nicely with today's teatime. 

 Here are the rolls all ready for their one and only thirty minute rise time.

Here they are with their cream cheese frosting...oh yumminess!  These would make anyone happy.

My youngest son, daughter in law and Harper invited me to Dallas Blooms at the Dallas Arboretum, and oh what a beautiful day it was.  The Arboretum is wonderful all through the year, but I have to say that Springtime is my very favorite.  Eating brunch on the restaurant's patio is another unforgettable treat.

Later on in the day, I heard a knock on my door and it was a surprise visit from my daughter!  Her oldest child and my very first grandchild, came over to show me Connor's "new" car!!  I asked for Connor to take me for a spin around the neighborhood.  What a good driver he is, too.  I was so proud, and he was so happy!

yield: 8 bunsAuthor: Kitty, from America's Test Kitchenprint recipe

Cast Iron Cinnamon Buns

I was searching for a recipe for cinnamon buns made in a cast iron skillet and came across this fabulous recipe. I have made many cinnamon rolls in the past, but this recipe is the quickest and tastiest EVER! The combination of baking powder and instant yeast makes for a quick 30 minute, one-time rise. Maybe you'd like to try this for Easter. This is going to be my go-to recipe for Cinnamon Buns from now on!

INGREDIENTS:

Cinnamon Buns

• 3/4 cup packed dark brown sugar
• 8 tablespoons unsalted butter, melted (divided use)
• 6 tablespoons granulated sugar (divided use)
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground cloves
• salt (stated in directions)
• 2 and 3/4 cups all-purpose flour
• 2 and 1/2 teaspoons baking powder
• 1 and 1/4 cups warm whole milk (110 degrees)
• 4 teaspoons instant or rapid-rise yeast

Glaze

• 3 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 2 tablespoons unsalted butter
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt

INSTRUCTIONS:

For the Cinnamon Buns

1. Combine brown sugar, 1 tablespoon melted butter, 1/4 granulated sugar, cinnamon, cloves, and salt in bowl; set aside.
2. Whisk flour, baking powder, and 3/4 teaspoon salt together in large bowl.
3. In a separate bowl, whisk together milk, yeast, 2 tablespoons melted butter, and remaining 2 tablespoons granulated sugar until yeast dissolves. Stir yeast mixture into flour mixture with rubber spatula until dough comes together. (I did all this in my electric mixer.) Dough will be sticky.
4. Transfer dough to lightly floured counter and knead to form a smooth, round ball, about 2 minutes. Roll dough into a 12 by 9-inch rectangle with long side facing you. Brush 2 tablespoons melted butter over the dough, leaving a 1/2" border at edges. Sprinkle sugar mixture over butter, leaving 3/4" border at top edge, and press lightly to adhere. Roll dough away from you into a firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam and ends closed. If necessary, gently reshape log to be 12" in length and an even diameter.
5. Grease a 10-inch cast iron skillet with 1 tablespoon melted butter. Using a serrated knife, cut cylinder into 8 pieces and arrange cut die down in prepared skillet. Cover buns loosely with plastic wrap and let rise 30 minutes.
6. Adjust oven rack to middle position and heat oven to 350 degrees. Brush tops with remaining 2 tablespoons melted butter, transfer skillet to oven and bake until buns are well browned and filling is melted, 25-30 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let buns cool for 10 minutes before adding the glaze.

For the Glaze

1. Whisk all ingredients together in bowl until smooth. Being careful of hot skillet handle, spread glaze evenly over buns.

http://www.kittyskozykitchen.com/2017/04/cast-iron-cinnamon-buns.html

Created using The Recipes Generator

I am sharing this with these lovely parties:

Tuesday Cuppa Tea 

Teacup Tuesday 

Cooking and Crafting with J & J  

Share Your Cup

Full Plate

Foodie Friday

Tea in the Garden
Dishing It! & Digging It!
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