breakfast fruit pastry recipe

886 – Quick Breakfast Bites: Blueberry Almond Bars, Chocolate Banana Nut Muffins

Quick Breakfast Bites: Blueberry Almond Bars, Chocolate Banana Nut Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 3 large)
1/3 cup plain Greek yogurt
1/4 cup vegetable oil
2 eggs
1/3 cup light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla
1/2 cup dark chocolate chips
1/2 cup chopped toasted walnuts

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture.
3. Combine banana, yogurt, oil, and eggs; add sugars and vanilla, whisking to combine. Add to flour mixture, stirring just until moist. Fold in chocolate chips and walnuts.
4. Spoon batter into prepared muffin cups. Bake at 350 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Yield: 18 servings

Fruit and Nut Bars

1 cup old-fashioned oats
1/2 coarsely chopped almonds
1 tablespoon sesame seeds
1/4 cup chopped dried bluberries
1/4 cup chopped golden raisins
1 cup puffed rice cereal
1/4 cup natural peanut butter
1/4 cup honey
1/2 teaspoon vanilla
1/4 teaspoon salt
Cooking spray

1. Preheat oven to 350 degrees Fahrenheit.
2. Spread oats, almonds, and sesame seeds on a rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, blueberries, and raisins; toss to combine.
3. Combine peanut butter, honey, vanilla, and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the peanut butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain.
5. Transfer to the 8-inch-square pan coated with cooking spray. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 12 bars.

Yield: 12 servings

Yogurt in Recipes

When a recipe calls for butter,
replace half the butter with half as much yogurt. For instance, instead of 1 cup butter, use 1/2 cup butter and 1/4 cup yogurt.
When a recipe calls for shortening or oil, replace half the oil with 3/4 the amount of yogurt. For example , instead of 1 cup oil, use 1/2 cup oil and 1/4 cup plus 2 tablespoons yogurt.
Substitute yogurt cup for sour cream in recipes.
Yogurt can even replace some of the water or milk in a recipe. Start by substituting 1/4 of the liquid with yogurt. The result will be creamier and more flavorful.

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension

The Peggy Denny Show – Recipe #886 Pt. 1

The Peggy Denny Show – Recipe #886 Pt. 2

chicken fruit pastry recipe vegetable

843 – Kale and Fruit Slush, Kalelicious Deviled Egg Spread

Kale and Fruit Slush

4 frozen strawberries
1 cup frozen blueberries
1 (6-ounce size) can no sugar added frozen orange juice concentrate
1/2 cup frozen peaches
1 1/2 cups water
2 cups Nature’s Greens® Kale

Place first five ingredients in a blender container; cover and process until smooth. Add kale and continue to process until the kale is fully pulverized. Pour into chilled glasses; serve immediately. Yield: 4 servings.

Kalelicious Deviled Egg Spread

1 cup Nature’s Greens® Kale
1 dozen large eggs
3/4 cup lite mayonnaise
1/2 tablespoon yellow mustard
1/2 teaspoon Sea salt
1/4 teaspoon pepper

Finely chop kale and set aside.
Boil eggs and cool.
Shell eggs and half lengthwise.
Coarsely chop half the egg whites and transfer to a large bowl.
Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard; process until smooth.
Scrape the mixture into a bowl and blend with the chopped egg whites.
Season with Sea salt and pepper.
Stir in kale.
This spread may be made ahead and refrigerated overnight.
Serve with crackers of choice.
Yield: 3 cups.

The Queen of Chicken Salad

1 cup Nature’s Greens® Kale
1/2 cup Mango and Ginger chutney
3/4 Greek yogurt
1/2 teaspoon Sea salt
1/2 teaspoon curry powder
3 cups finely chopped, cooked chicken
1 Granny Smith apple, chopped
2/3 cup golden raisins
1 cup chopped toasted pecans
1/4 cup Versatile Veggies® chopped green onion
Finely chop kale and set aside.
Combine chutney, yogurt, Sea salt, and curry powder in a large bowl.
Add chicken, chopped apple, raisins, pecans, and onion.
Stir in chopped kale.

Refrigerate for 2 hours for flavors to blend.
Serve with whole crackers.
Yield: 6 cups.

Loaded Kale Muffins

1 cup whole wheat flour
1 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Light buttermilk
1/4 cup egg substitute
2 tabespoons Canola oil
1/3 cup molasses
1/2 cup raisins
1 teaspoon flour
1/2 cup chopped sweet apple
2 cups finely chopped Nature’s Greens® Kale

Preheat oven to 375°.
In a large bowl, mix together whole wheat flour, wheat bran, baking soda, and salt. Set aside.
In a medium bowl, beat together the buttermilk, egg substitute, oil, and molasses.
Pour liquid ingredients into the dry ingredients and stir until moist for approximately 20 seconds.
Toss raisins with flour.
Stir in floured raisins, apples, and kale.
Fill 12 muffin holders.
Bake 15-20 minutes or until a cake tester inserted in the middle comes out clean.
Yield: 12 muffins

Donna Bundrick Griffin

The Peggy Denny Show – Recipe 843 Pt 1

The Peggy Denny Show – Recipe 843 Pt 2

dessert fall fruit pastry recipe

824 – Pear, Blue Cheese & Walnut Pizza, Apple Crisp

Pear, Blue Cheese & Walnut Pizza

2 tablespoons cornmeal
1 (11-ounce) can refrigerated thin pizza crust dough
1 cup shredded part-skim mozzarella cheese
1 medium pear, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup blue cheese crumbles
2 tablespoons chopped walnuts
1 teaspoon chopped fresh thyme leaves
1 tablespoon balsamic vinegar

1. Preheat oven to 400°.
2. Roll dough out on a lightly floured surface to a 14 x 10-inch rectangle.
3. Sprinkle cornmeal over a large baking sheet;
4. place dough on baking sheet.
5. Sprinkle mozzarella evenly over dough.
6. Arrange pear and onion slices over mozzarella;
7. top evenly with blue cheese and walnuts.
8. Bake at 400° for 8 to 10 minutes or until browned.
9. Sprinkle with thyme and drizzle with vinegar;
10. cut into 12 pieces.
Yield: 6 servings (serving size: 2 slices)

Apple Crisp

6 medium apples, peeled and sliced
2 tablespoons granulated sugar
2 teaspoons lemon juice
1 teaspoon cinnamon
1 cup all-purpose flour
1 cup quick-cooking oats
1 cup light brown sugar
1/2 cup chopped walnuts
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature

1. Preheat oven to 375°F.
2. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray.
In large bowl, mix apple slices with granulated sugar, lemon juice and cinnamon;
toss to coat evenly. Pour into baking dish.
3. In medium bowl, mix flour, oats, brown sugar, walnuts and salt.
With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.
Sprinkle crumb mixture evenly over apple mixture.
4. Bake 30 minutes or until topping is golden brown.
Yield: 8 servings

Marie Hegler

Peggy Denny Show – Recipe #824: Pear, Blue Cheese & Walnut Pizza, Apple Crisp

pastry recipe

810 – Delectable Spring Muffins

Delectable Spring Muffins
(Makes 9 Muffins)

1 cup grits, prepared (should be thick consistency)
1 tablespoon butter
1 tablespoon heavy whipping cream
1 cup prosciutto ham, sauteed, cut into bite-size pieces
1 cup cream of havarti cheese, shedded
4 eggs, beaten
1 teaspoon basil

1. Preheat oven to 400°F.
2. Combine grits, butter and whipping cream; mix well
3. Add ham, havarti cheese, eggs, and basil, mix well
4. Spoon mixture into silicone or non-stick muffin tin
5. Bake for 15 minutes or until done
6. Serve with your favorite cream sauce and fresh fruit

Spring Capers and Eggs
(Makes 2 servings)

1 English muffin, halved, toasted
4 eggs, beaten
1 tablespoon French Vanilla coffee creamer
1/4 teaspoon olive oil
1/4 cup capers, rinsed/drained
1/4 cup smoked Gouda cheese, shredded
Fresh chives, chopped
Strawberry preserves, heated
Toast muffin halves, place onto plate; set aside.
Combine eggs and coffee creamer; mix well.

In a non-stick skillet, over medium high heat, add olive oil and egg mixture.
As mixture begins to set, use spatula to agitate and to form large, soft curds.
When mixture is almost done, add capers and cheese; fold until cheese is melted.
Spoon egg mixture over each English muffin half.
Sprinkle with chives and drizzle heated preserves over muffin and serve.

Breads & Rolls – Blueberry Gems
(Makes 6)

Vegetable spray
1 1/2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. ground nutmeg
Dash of salt
1 egg, beaten
1/3 c. milk
1/3 c. butter, melted
1 c. blueberries, fresh or frozen
3 1/2 T. sour cream

1. Preheat oven to 350°F.
2. Lightly grease muffin tin. Set aside.
3. Blend together flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Set aside.
4. In a small mixing bowl, combine beaten egg, milk, and butter
5. Add egg mixture, blueberries and sour cream to flour mixture
6. Stir until moist
7. Fill each muffin tin 2/3 full.
8. Sprinkle with topping, bake 25 to 30 minutes.


1 c. brown sugar
1/2 c. pecans, chopped
2 T. butter, melted

1. Mix brown sugar and pecans.
2. Drizzle melted butter over brown sugar mixture a little at a time, stirring mixture until crumbly.
3. Sprinkle over top of muffins before baking.

Holly Gillis

pasta pastry recipe salad vegetable

805 – Vegetable Bean Soup, Macaroni Salad, Applesauce Cranberry Bread

Vegetable Bean Soup

1 (16oz) can of ready-to-eat vegetable soup (or 1 can of condensed vegetable soup prepared as directed)
1 cup water
1 tablespoon dried onion or 1 teaspoon onion powder
1 small can of diced tomatoes (do not drain)
1 can pinto, black or northern beans, rinsed and drained
1 teaspoon dried basil
½ teaspoon garlic powder
¼ teaspoon pepper

Combine all ingredients in a medium saucepan.
Cook on medium heat until onions are tender and soup is hot. Stir often while cooking.
Yield: 3 servings

Nutrition Facts: Calories 230, Total Fat 0.6g (1% DV), Sat. Fat 0.2g (1% DV), Cholest. 0.0mg (0% DV), Sodium 555.8mg (23% DV), Total Carb. 45.3g (15% DV), Fiber 9.7g (39% DV), Sugars 3.6g, Protein 12.8g, Vitamin A (12% DV), Vitamin C (15% DV), Calcium (11% DV), Iron (16% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Macaroni Salad

8 ounces whole wheat elbow macaroni, cooked and cooled
½ cup lite mayonnaise
½ cup fat free plain yogurt
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup chopped celery
1 cup chopped green bell pepper
¼ cup chopped onion

In a large bowl, combine all ingredients until thoroughly combined.
Cover and refrigerate until ready to serve.
Yield: about 6 servings

Nutrition Facts: Calories 112, Total Fat 4.4g (7% DV), Sat. Fat 0.1g (0% DV), Cholest. 4.2mg (1% DV), Sodium 424.5mg (18% DV), Total Carb. 15.9g (5% DV), Fiber 2.0g (8% DV), Sugars 3.1g, Protein 3.4g, Vitamin A (3% DV), Vitamin C (35%DV), Calcium (4% DV), Iron (3% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Applesauce Cranberry Bread

1 ¾ cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ cup finely grated carrots
½ cup applesauce
1 egg (or 2 egg whites or ¼ cup egg substitute)
2 tablespoons vegetable oil
1/3 cup dried cranberries

Lightly spray bottom of 8x4x2-inch loaf pan with vegetable cooking spray.
In a large bowl, sift flour, baking powder, baking soda and salt.
In a medium bowl, combine sugar, carrots, applesauce, egg and vegetable oil.
Combine applesauce mixture with flour mixture until moistened; fold in cranberries.
Pour batter into loaf pan; bake at 350°F for 45-50 minutes, or until toothpick inserted in center of loaf comes out clean.
Allow bread to cool in pan for 10 minutes; remove and cool completely on rack. Wrap in aluminum foil and store overnight at room temperature before slicing.

Makes 16 servings

Nutrition Facts: Calories 106, Total Fat 2.2g (3% DV), Sat. Fat 0.2g (1% DV), Cholest. 13.2mg (4% DV), Sodium 86.3mg (4% DV), Total Carb. 20.1g (7% DV), Fiber 0.7g (3% DV), Sugars 8.9g, Protein 1.9g, Vitamin A (13% DV), Vitamin C (1% DV), Calcium (3% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker

dessert german pastry recipe

774 – Frozen German Sweet Chocolate Pie

1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)

Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.

Add whipped topping; stir gently until well blended. Spoon into crust.

Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.

Coconut-Pecan Crust

Mix 1-1/2 cups toasted BAKER’S ANGEL FLAKE Coconut, 1/2 cup finely chopped PLANTERS Pecans, 1/4 cup (1/2 stick) melted butter or margarine and 2 Tbsp. flour. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 325°F for 10 min. Cool completely before filling.

Nut Crust

Mix 1-3/4 cups finely chopped PLANTERS Walnuts and 3 Tbsp. melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

Coconut Crust

Mix 1 pkg. (7 oz.) BAKER’S ANGEL FLAKE Coconut (2-2/3 cups) and 1/3 cup melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 350°F for 25 to 30 min. or until golden brown. Cool completely before filling.

Andrea Goodjoin

pastry recipe seafood

707 – Cheesy French Bread, Coffee Punch, Shrimp Pasta Salad

Cheesy French Bread

1 large french bread loaf
1 stick butter, softened
2 tsp garlic powder
1 cup cheddar cheese
1 cup monterey jack cheese
1 cup mayonnaise
1 tbsp Italian seasoning
1 cup parmesian cheese, grated

Slice bread in half horizontally. Combine butter and garlic powder. Spread on each half of bread. In bowl, combine mayo, cheddar, monterey jack, and Italian seasoning. Spread on top of butter and garlic mixture. Sprinkle parmesian over top of bread halves. Slice bread into 1 inch strips with pizza cutter. Bake in 400 degree oven 15 minutes until hot, bubbly, and lightly browned.

Dottie’s Coffee Punch

4 tbsp instant coffee
1 cup sugar
1 1/2 quarts hot water
1/2 can chocolate syrup
1 quart milk
1/2 tbsp vanilla
2 quarts vanilla ice cream, softened

Combine coffee, sugar, water, and syrup. 30 min. before serving, put ice cream in punch bowl and let soften. Pour coffee mixture over ice cream. A double recipe will fill a large punch bowl. Brandy or Kahlua may be added at serving time.

Mother’s Shrimp Pasta Salad

2 lbs shrimp, cleaned and cooked
1 1/2 pounds seas shell pasta
1/3 stalk celery, diced
1 medium onion, chopped
1 small bell pepper, chopped
1 small bottle ketchup
1 oz tabasco sauce
2 tbsp lemon juice
1 pint mayonnaise
salt and pepper to taste

Peel, clean and boil shrimp until pink. Cut shrimp in half if large. Cook pasta and drain.

Sharon Sanford

dessert fall pastry recipe snack

692 – Ham and Apple Wraps

Ham and Apple Wraps

2 tablespoons plain low-fat yogurt
2-3 teaspoons spicy brown or Dijon mustard
2 slices deli style ham
1 slice (1 oz) Cheddar cheese
¼ of an apple, thinly sliced
1 (8-inch) flour tortilla

1. In a small bowl, stir together yogurt and mustard until smooth and combined.
2. Spread yogurt mixture onto tortilla evenly.
3. Place ham slices on top of yogurt mixture.
4. Place cheese slices on top of ham.
5. Arrange apple slices down the center of the tortilla on top of the cheese.
6. Roll tortilla tightly and cut in half.
Yield: 1 serving

Nutrition Facts: Calories 258; Protein 13.0g; Carbohydrate 25.1g; Fat 10.2g; Saturated Fat 5.3g; Cholesterol 33.7mg; Sodium 767mg; Fiber 2.1g; Sugar 7.7g

Apple Coleslaw

6 tablespoons light mayonnaise or dressing
1 tablespoon honey
8 ounces coleslaw mix
1 red apple, chopped

1. In a large bowl, mix mayonnaise and honey until combined.
2. Add coleslaw mix and apples and gently mix until combined.
3. Refrigerate at least 1-2 hours before serving for best flavor.
Yield: 6 servings

Nutrition Facts: Calories 67; Protein 0.6g; Carbohydrate 10.4g; Fat 3.1g; Saturated Fat 0g; Cholesterol 2.5mg; Sodium 140mg; Fiber 1.7g; Sugar 7.3g

Caramel Apple Crisp

Apple Filling:
5 large Granny Smith Apples, peeled, cored and thinly sliced
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1/4 cup water


1 1/2 cups flour
1 cup brown sugar
1 cup quick oats
3/4 cup butter or margarine, chilled
1/2 cup caramel sauce

1. Preheat oven to 350°F.
2. In a medium sized bowl, toss apples with sugar, flour, cinnamon, lemon juice and water.
3. Spread apple mixture evenly into an 8×8-inch pan coated with cooking spray.
4. In a small bowl, mix together flour, brown sugar and oats. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
5. Sprinkle crumbs evenly over apple mixture. Drizzle caramel sauce over top of crisp.
6. Bake for about 45 minutes or until apples are bubbling and top is golden brown.
Yield: 6 servings

Nutrition Facts: Calories 687; Protein 7.2g; Carbohydrate 114.3g; Fat 24.5g; Saturated Fat 14.8g; Cholesterol 61.0mg; Sodium 233mg; Fiber 5.9g; Sugar 69.5g

Kimberly Baker

fruit pastry recipe

686 – Blackberry Muffins

Blackberry Muffins

1 cup all-purpose flour
1/3 cup sugar
1 1/2 tsp. baking powder
1/8 tsp. salt
1 egg yolk
6 T milk
3 T butter, melted
1 1/2 cups fresh blackberries

1. Preheat oven to 450°F.
2. In a medium bowl, stir together flour, sugar, baking powder and salt. Set aside.
3. In another medium bowl, lightly whisk egg yolk. Whisk in milk and then butter.
4. Quickly stir in dry ingredients, mixing only until moistened. (Batter will be lumpy).
5. Gently fold in blackberries.
6. Spoon batter into well greased muffin cups filling cups almost full.
7. Bake for 9-11 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in pan 1 minute. Gently loosen edges of muffins with a knife. Remove from pan.

Cream Cheese Scrambled Eggs

6 large eggs
1/4 cup skim milk
3 oz reduced fat cream cheese, cubed
1/4 to 1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. to 1/2 tsp. salt
1/4 tsp. pepper
3T chives, chopped
1/3 cup tomatoes, chopped

1. In a medium bowl, whisk together the first 7 ingredients. (Cream cheese will be lumpy).
2. Heat a medium sized non-stick skillet over medium heat.
3. Spray skillet with cooking spray. Add egg mixture. Use a spatula to gently stir egg mixture once it begins to set to create scrambled eggs. Cook until the eggs are just cooked and firm. Be careful not to overcook.
4. Transfer eggs to serving dish and sprinkle with chopped chives and tomatoes.
Yield: 3 servings

Sunrise Spritzer

1/2 cup orange juice, chilled
1/4 cup apple juice, chilled
1/4 cup cranberry juice, chilled
1/4 cup ginger ale, club soda or other clear carbonated beverage, chilled
1 lime wedge

1. Pour each juice into glass, do not stir.
2. Gently pour in soda.
3. Garnish with a lime wedge.
4. Serve immediately.

Kimberly Baker

pastry recipe

673 – Basic Sweet Bread Dough

Basic Sweet Bread Dough
Adapted from The King Arthur Flour Baker’s Companion

Yield: 2 loaves

This soft and pliable dough is suitable for all sorts of shapes, from braids to cinnamon rolls to monkey bread. Soft dough is the secret to soft, tender bread.

3/4 cup (6 ounces) warm water
2 teaspoons sugar
1 tablespoon Red Star active dry yeast
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (6 ounces) plain low-fat yogurt
1/2 cup (1 stick, 4 ounces) unsalted butter, softened
2 large eggs, lightly beaten
1/2 cup (3 1/2 ounces) sugar
2 teaspoons salt
2 teaspoons vanilla or other flavoring, or 2 teaspoons citrus zest
4 1/2 to 5 1/2 cups (19 to 23 1/4 ounces) King Arthur All-Purpose Flour (or substitute
up to 2 cups All-Natural King Arthur White Whole Wheat Flour)
1 egg + 1 tablespoon water (for egg wash)

In a small bowl, combine the warm water and 2 teaspoons sugar. Stir to dissolve. Stir in the yeast and 1/2 cup flour. Cover with plastic wrap and set aside until bubbly and active, about 10 to 15 minutes.

In a large bowl, combine the yogurt, butter, eggs, sugar, salt, vanilla, and yeast mixture. Add the flour 1 cup at a time, mixing until the dough comes away cleanly from the sides of the bowl. Turn the dough out onto a lightly floured surface and, adding only enough flour to keep the dough from sticking to your hands or the work surface, knead the dough about 5 minutes, until soft and pliable but not sticky. Let the dough rest while you clean and grease the bowl. Finish kneading the dough until it’s smooth, supple, and springy.

Place the dough in a greased bowl, turn to coat all surfaces, cover with plastic wrap and a clean towel, and let sit in a warm place for about 1 1/2 hours, or until doubled.

Gently deflate the dough and divide it in half. Cover with plastic wrap and let rest on a lightly floured surface for 15 minutes. Form the dough into desired shapes. Cover with plastic wrap and let rise about 45 minutes. Preheat oven to 375°F. Brush loaves with egg wash and bake until golden brown, about 30 to 40 minutes, to an internal temperature of 190°F. Remove the bread from the oven, and let it cool on a rack.

Filled Mock Braid

Working with half the Basic Sweet Dough at a time, roll the dough into a 10″ x 15″ rectangle. Press two light lines on each rectangle, lengthwise, to divide dough into three equal sections. Choose a filling that sounds good to you, like almost paste or fruit preserves (just don’t pick anything too runny, or you’ll have a mess on your hands by the time the braid comes out of the oven). Spread filling down the center section, leaving 1″ of clear space at either end and along the inside edges. Cut 1″-wide strips from the edge of filling to outer edge of the dough. Fold the ends up over the filling. Bring the dough strips across the filling on a diagonal, alternating from side to side. Repeat with the remaining piece of dough.

Cover the loaves with plastic wrap and a clean towel, and let rise in a warm place until doubled in bulk, about 35 to 45 minutes. Preheat oven to 375°F. Brush the tops of the loaves with egg wash. Bake 25 to 35 minutes, or until the loaves are a rich, golden brown. Cool the loaves on racks. If desired, drizzle the loaves with sugar icing and top with sliced almonds.

Sugar Icing

1 cup (4 ounces) confectioners’ sugar
3 tablespoons heavy cream, or 2 tablespoons milk or water
A few drops flavored extract, or lemon or orange oil (optional)

Cinnamon Swirl Loaf

Roll half the Basic Sweet Dough into a 10″ x 15″rectangle. Brush the surface of the dough with egg wash. Cover with half the filling mixture:

Filling Mixture

1/2 cup raisins or currants
1/2 cup sugar
3 teaspoons cinnamon
1 tablespoon King Arthur Unbleached All-Purpose Flour

Starting with one of the short ends, roll the dough into a log, pinching the seams and ends to seal them tightly. Repeat with the remaining dough and filling. Place each loaf in a well-greased 8 1/2″ x 4 1/2″ loaf pan. Cover with plastic wrap and a clean towel and let the loaves rise for about an hour, or until they’ve crowned about 1″ over the rim of the pan. Preheat the oven to 350°F. Before baking, brush the tops of the loaves with egg wash. Bake about 45 minutes, tenting with foil the last 10 minutes if the bread is browning too quickly. Remove the loaves from the pans and cool completely on a rack. Yield: 2 loaves.

Allison Furbish