Sour Cream & Potato Sweet Dough

This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds at least 7 cups.

For the dough:

• 8 oz. (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
• 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
• 3 Tbs. water
• 1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
• 2 large egg yolks
• 2 tsp. pure vanilla extract
• 1/4 cup sour cream
• 3 Tbs. granulated sugar
• 1/2 tsp. table salt
• 1-1/2 oz. (3 Tbs.) cold unsalted butter

In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the water. Let the mixture sit covered until it has begun to puff, 10 to 15 minutes.

Fit a large-capacity food processor with the metal blade. Put the remaining flour in the workbowl and then add the yeast mixture, potato, egg yolks, vanilla, and sour cream. Process the dough for about 1 min. Remove it from the machine and knead it by hand on an unfloured countertop for 1 minute to redistribute the heat. The dough will be very stiff at this point. Continue this alternating kneading: process for 30 seconds and then knead on the counter for about 30 seconds, until the dough is very smooth (this should take 2 to 3 processing rounds).

Put the dough back in the food processor and add the sugar and salt, kneading again in the processor and then on the counter until the sugar has dissolved (the dough will soften considerably and become very sticky; this is fine).

Finally, return the dough to the processor, add the butter, and do another alternating kneading round until the butter is well incorporated and the dough is very soft and smooth, about 1 minute. The dough won’t clean the bowl at this point. It’s all right if it feels quite soft and warm after processing: kneading the dough on the counter will help it cool down and firm up.

Transfer the dough to a container at least four times its volume (no need to grease the container); seal well. (At this point, the dough can instead be rolled in flour and then sealed in a plastic bag and refrigerated for up to 4 days. If you do mix ahead and chill the dough, pull it out of the fridge 3 to 4 hours before baking.) Let the dough ferment at room temperature for about 3 hours or until it’s expanded to 3 times its volume and an indent remains when you press it with a floured finger.

Warm Maple and Cinnamon Bread Pudding

Take the flavors of a coffee cake, apply them to a bread pudding, and you get this warming custard, reminiscent of French toast and perfect for brunch or dessert. For the best results, let the custard soak into the bread for at least 4 hours before baking.

• Unsalted butter for the pan
• 3 cups whole milk
• 8 large eggs, beaten
• 1 tsp. pure vanilla extract
• Kosher salt
• 1 cup walnuts (about 4 oz.) toasted
• 1/2 cup light brown sugar
• 1 tsp. ground cinnamon
• 1 lb. rustic white bread (like ciabatta), cut into 3/4-inch-thick slices
• 3/4 cup pure maple syrup
• Confectioners’ sugar for sprinkling (optional)

Butter a 9x13-inch baking dish. In a medium bowl, whisk the milk with the eggs, vanilla, and 3/4 tsp. salt. In a mini chopper or food processor, pulse the walnuts with the brown sugar and cinnamon. Arrange half the bread slices in an even layer on the bottom of the dish; cut slices into small pieces to fill in the holes. Cover with half of the egg mixture, a third of the nuts, and a third of the maple syrup. Make another layer with the remaining bread and cover with the rest of the egg mixture, another third of the nuts, and a third of the maple syrup. Sprinkle with the rest of the nut mixture and maple syrup. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Position a rack in the center of the oven and heat the oven to 350°F. Let the bread pudding sit at room temperature while the oven heats. Bake until the custard starts to set, about 30 minutes. Loosely cover the pudding with foil to prevent browning, and cook for another 10 minutes. Let cool for 10 minutes and serve sprinkled with the confectioners’ sugar, if desired.

Cinnamon Beef Noodle Soup

Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4-inch-thick chuck steaks.

• 1 tsp. peanut or vegetable oil   
• 3 cinnamon sticks (about 3 inches each)
• 6 scallions, cut into 1-1/2-inch pieces
• 6 cloves garlic, smashed  
• 2 Tbs. minced fresh ginger
• 1-1/2 tsp. anise seeds
• 1-1/2 tsp. Asian chile paste
• 7 cups water
• 4 cups homemade or canned low-salt chicken broth
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2-1/2 lb. boneless beef chuck, trimmed and cut into 3/4-inch cubes
• 9 oz. fresh udon noodles (or 6 oz. dried)
• 1- to 1-1/2-lb. bunch bok choy, bottom trimmed, stalks washed and cut into 1-inch pieces
• 1/2 cup fresh cilantro leaves

Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring, for 1-min. Add the water, broth, soy sauce, and vinegar; bring to a boil over high heat. Add the meat and bring to a vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1-1/2 hours, checking to be sure that the soup doesn’t boil or stop simmering.

Shortly before the soup is done, bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender. Drain and rinse under cold water.

When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp tender and the greens are very tender, 5 to 10 min. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves.

Basmati Rice Pilaf with Whole Spices, Saffron & Mint

• 1 cup uncooked white basmati rice, preferably Indian or Pakistani
• 2 Tbs. vegetable oil
• 1 tsp. cumin seeds
• 6 green or white cardamom pods
• 2 cinnamon sticks (3 inches each)
• 2 fresh or dried bay leaves
• 1 medium red onion, cut in half and thinly sliced lengthwise
• 2 tsp. kosher or coarse sea salt
• 1/4 tsp. saffron threads
• 1 cup firmly packed fresh mint leaves (from about 3 oz. mint sprigs), finely chopped

Put the rice in a bowl and gently rinse with three or four changes of water, until the water runs fairly clear. Fill the bowl halfway with cold water and let the rice soak at room temperature for 30 min. to soften the kernels. Drain.

Heat a 3-quart saucepan over medium-high heat; pour in the oil and swirl it around. It should appear to shimmer; if not, continue heating until it does. Add the cumin, cardamom, cinnamon, and bay leaves, which will sputter and crackle and smell aromatic. After 20  to 30 seconds, add the onion and cook, stirring frequently, until the onion turns golden brown, about 5 min.

Add the drained rice and toss gently with the onion and spice mixture. Pour in 1-1/2 cups cold water and sprinkle on the salt and saffron. Stir the rice just once to incorporate the salt and saffron. Leaving the pot uncovered, bring the water to a boil over the same medium-high heat. After about 3 min., when much of the water has evaporated or been absorbed (if you move some of the rice with a fork, the water should look like it comes about halfway up the rice), stir the rice once more to bring the partially cooked layer from the bottom of the pan to the surface. Cover the pan with a tight-fitting lid and turn down the heat to the lowest possible setting. Cook covered for another 10 min. Without removing the cover, turn off the heat and let the pan stand off the heat, undisturbed, for another 10 min.

Remove the lid and add the mint. Fluff the rice with a fork to let the steam escape and to incorporate the mint leaves. Remove the cinnamon sticks and bay leaves and instruct your guests not to eat the cardamom pods.

Bourbon-Vanilla Bean Pumpkin Pie

• 1/2 cup whole milk 
• 1/2 cup heavy cream
• 1 vanilla bean, split and scraped
• 15-oz. can pure pumpkin
• 2/3 cup packed dark brown sugar
• 1/2 tsp. table salt
• 1/2 tsp. ground cinnamon
• 1/8 tsp. freshly grated nutmeg
• 3 large eggs, at room temperature
• 1-1/2 Tbs. bourbon
• 1 blind-baked Basic Pie Pastry shell

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes.

Remove the vanilla bean from the milk and cream, scraping off any residual seeds into the milk. Return the pan to medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon. 

Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Cinnamon-Raisin-Walnut Pinwheels

These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted cinnamon rolls.

• 1/2 cup packed light brown sugar
• 2-1/2 oz. (1/2 cup) raisins
• 2 oz. (1/2 cup) chopped walnuts
• 1 tsp. ground cinnamon
• All-purpose flour, for rolling
• 1 recipe Buttermilk Biscuit Dough
• 2 oz. (4 Tbs.) melted unsalted butter

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.

In a small bowl, combine the sugar, raisins, walnuts, and cinnamon.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 12-inch square. Brush the dough with 2 Tbs. of the butter and evenly sprinkle with the sugar mixture. Tightly roll up the dough (like a jelly roll), pinching the seam to seal it shut. Using a serrated knife, cut the roll crosswise into 12 pieces. Arrange the pieces cut side down on the prepared sheet, spacing them about 1 inch apart.

Bake until puffed and golden-brown, 15 to 18 minutes. Transfer to a wire rack and brush with the remaining 2 Tbs. melted butter. Let cool until warm, about 10 minutes, before serving.

Apple Brown-Butter Jalousie

For this pastry, the fruit filling shouldn’t be very juicy or the bottom crust will become soggy. The solution is to precook the apples and reduce their juices. The filling can be made and stored in a covered container in the refrigerator for up to two days.

• 1-1/4 to 1-1/2 lb. Granny Smith apples (about 3 medium), peeled, halved lengthwise, cored, and cut crosswise into 1/2-inch-thick slices
• 1/4 cup packed light or dark brown sugar
• 3 Tbs. granulated sugar
• 1 tsp. fresh lemon juice
• 3/4 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• Pinch freshly grated or ground nutmeg
• 3 Tbs. unsalted butter
• 1 vanilla bean, split and seeds scraped out with the back of a knife (reserve the seeds)
• 1 large egg
• 1 sheet frozen packaged puff pastry (Pepperidge Farm brand), thawed overnight in the fridge or according to package instructions
• Flour for rolling out the dough
• 1 tsp. demerara, turbinado, or granulated sugar
• Crème fraîche, lightly sweetened whipped cream, or vanilla ice cream for serving (optional)

Make the filling:

In a large bowl, toss the apples with the brown sugar, granulated sugar, lemon juice, cinnamon, salt, and nutmeg.

In a 12-inch skillet, melt the butter over medium heat until the milk solids turn golden brown, 1 to 2 minutes. Remove from the heat, add the vanilla seeds, and stir. Carefully add the apple mixture to the skillet; with a heatproof rubber spatula, scrape all the sugar and spices from the bowl into the skillet. Stir the apples to coat them with the butter and then spread them in a fairly even layer. Return the pan to medium heat and cook, stirring gently with the spatula every few minutes (try not to break the apple slices), until the apples are tender but not mushy (taste one) and still hold their shape, and the juices have cooked down to a fairly thick, brown, bubbling syrup, 10 to 13 minutes. Scrape the apples into a wide shallow dish or onto a baking sheet to cool completely before assembling the jalousie.

Assemble the jalousie:

Line a large rimmed baking sheet with parchment. In a small bowl, make an egg wash by beating the egg with 1 Tbs. water until well combined.

Unfold the puff pastry dough on a floured surface, and gently pinch together any seams that have split. With a floured rolling pin, roll the dough into a 12x14-inch rectangle. With a sharp knife, cut the rectangle in half lengthwise to form two 6x14-inch rectangles. Use a long spatula to help you move one of the dough rectangles onto the parchment-lined baking sheet.

Use a pastry brush to brush a 1-inch border of egg wash around the perimeter of the dough. (Save the remaining egg wash.) Arrange the fruit in a 4-inch-wide strip down the length of the dough. (I like to shingle the apple slices in a thick herringbone pattern down the length of the dough; you may need to make a double layer of apples.) Some syrupy apple juices will likely remain in the dish; spoon 2 to 3 Tbs. over the apples. If some of the liquid seeps onto the egg-washed border, don’t worry about it.

Lightly dust the remaining piece of puff pastry with flour and then gently fold it in half lengthwise; don’t crease the fold. Using a sharp knife, cut 1-1/2-inch-long slashes at 1-inch intervals along the folded side of the dough; leave at least a 1-inch border on the remaining three sides. Do not unfold the dough. Using a long spatula, gently lift the folded strip and position it over the fruit-filled dough rectangle, matching up the straight edges.

Slash along the folded side.

Gently unfold the top piece of dough and stretch it over the filling, matching the straight edges all the way around the perimeter of the dough. Press the edges gently with your fingertips to seal the dough, and then, with a fork, very gently crimp the edges of the dough all the way around the pastry.

Unfold the dough over the filling.

Bake the jalousie:

Chill the assembled jalousie for 15 to 20 minutes. Meanwhile, position a rack in the lower third of the oven and heat the oven to 400°F.

Right before baking, brush the top of the jalousie with a very light coating of the remaining egg wash (you won’t need it all) and sprinkle with the demerara, turbinado, or granulated sugar.

Bake for 15 minutes and then rotate the baking sheet. Continue baking until the pastry is puffed, deep golden brown on top, and light golden brown on the bottom—use a spatula to gently lift the jalousie so you can peek underneath—another 10 to 15 minutes. Immediately transfer the jalousie from the baking sheet to a wire rack to cool for at least 45 minutes. (Instead of trying to move the hot jalousie with a spatula, lift the parchment to move the jalousie to the rack and then carefully slide the paper out from under the pastry.)

Serve the jalousie slightly warm with crème fraîche, lightly sweetened whipped cream, or vanilla ice cream, if you like.

Cinnamon-Raisin-Walnut Pinwheels

These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted cinnamon rolls.

• 1/2 cup packed light brown sugar
• 2-1/2 oz. (1/2 cup) raisins
• 2 oz. (1/2 cup) chopped walnuts
• 1 tsp. ground cinnamon
• All-purpose flour, for rolling
• 1 recipe Buttermilk Biscuit Dough
• 2 oz. (4 Tbs.) melted unsalted butter

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.

In a small bowl, combine the sugar, raisins, walnuts, and cinnamon.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 12-inch square. Brush the dough with 2 Tbs. of the butter and evenly sprinkle with the sugar mixture. Tightly roll up the dough (like a jelly roll), pinching the seam to seal it shut. Using a serrated knife, cut the roll crosswise into 12 pieces. Arrange the pieces cut side down on the prepared sheet, spacing them about 1 inch apart.

Bake until puffed and golden-brown, 15 to 18 minutes. Transfer to a wire rack and brush with the remaining 2 Tbs. melted butter. Let cool until warm, about 10 minutes, before serving.

Sour Cream & Potato Sweet Dough

This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds at least 7 cups.

For the dough:

• 8 oz. (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
• 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
• 3 Tbs. water
• 1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
• 2 large egg yolks
• 2 tsp. pure vanilla extract
• 1/4 cup sour cream
• 3 Tbs. granulated sugar
• 1/2 tsp. table salt
• 1-1/2 oz. (3 Tbs.) cold unsalted butter

In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the water. Let the mixture sit covered until it has begun to puff, 10 to 15 minutes.

Fit a large-capacity food processor with the metal blade. Put the remaining flour in the workbowl and then add the yeast mixture, potato, egg yolks, vanilla, and sour cream. Process the dough for about 1 min. Remove it from the machine and knead it by hand on an unfloured countertop for 1 minute to redistribute the heat. The dough will be very stiff at this point. Continue this alternating kneading: process for 30 seconds and then knead on the counter for about 30 seconds, until the dough is very smooth (this should take 2 to 3 processing rounds).

Put the dough back in the food processor and add the sugar and salt, kneading again in the processor and then on the counter until the sugar has dissolved (the dough will soften considerably and become very sticky; this is fine).

Finally, return the dough to the processor, add the butter, and do another alternating kneading round until the butter is well incorporated and the dough is very soft and smooth, about 1 minute. The dough won’t clean the bowl at this point. It’s all right if it feels quite soft and warm after processing: kneading the dough on the counter will help it cool down and firm up.

Transfer the dough to a container at least four times its volume (no need to grease the container); seal well. (At this point, the dough can instead be rolled in flour and then sealed in a plastic bag and refrigerated for up to 4 days. If you do mix ahead and chill the dough, pull it out of the fridge 3 to 4 hours before baking.) Let the dough ferment at room temperature for about 3 hours or until it’s expanded to 3 times its volume and an indent remains when you press it with a floured finger.

Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates. 

• 12 oz. semi-sweet baking chocolate, divided
• 3/4 cup flour  
•  2 tsp. McCormick® Gourmet Collection Saigon Cinnamon or 2 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon 
• 1 tsp. McCormick® Gourmet Collection Ancho Chile Pepper 
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup (1/2 stick) butter, softened
• 1/2 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 2 eggs, lightly beaten
• 2 tsp. McCormick® Pure Vanilla Extract
   

Heat oven to 375°F. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1-1/2 inches apart on parchment paper-lined baking sheets.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

Chinese Five-Spice Powder

Chinese five-spice powder adds a deep, rich flavor to Asian-Glazed Braised Short Ribs.

• 4 whole star anise pods
• 3 2-1/2-inch cinnamon sticks
• 1 Tbs. whole cloves
• 1 Tbs. fennel seed
• 1 Tbs. Sichuan peppercorns

Combine all the ingredients in a spice grinder. Pulse until finely ground. Store in an airtight container in a cool, dark place for up to 6 months.

Cinnamon Toast Shortbread Cookies

Ground cinnamon makes shortbread cookies even more comforting. Have them at breakfast if you want, we won't tell.

• 12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s) 
• 15 oz. (3-1/3 cups) unbleached all-purpose flour 
• 2 Tbs. cornstarch
• 1 tsp. ground cinnamon  
• 1 tsp. table salt 
• 5-3/8 oz. (1-1/3 cups) confectioners’ sugar 
• 1 Tbs. pure vanilla extract or paste 

For the topping:

• 2 Tbs. granulated sugar 
• 3/4 tsp. ground cinnamon

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, 1 tsp. cinnamon, and salt in a medium bowl.  

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute. 

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer. 

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking. 

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Just before baking, combine the 2 Tbs. sugar and the 3/4 tsp. cinnamon. Sprinkle the mixture over the dough, lightly pressing it into the surface.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 1/4 cup granulated sugar
• 3 cups apple cider
• 4 cinnamon sticks, about 3-inch long each
• 1 tsp. fresh lemon juice
• 1/4 cup heavy cream
• 3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
• 1/2 Tbs. confectioners’ sugar
• 3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
• 1/4 tsp. freshly grated nutmeg

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.

Cinnamon Chiffon Cake

Though plain looking, this cake packs a ton of flavor.

• 9 oz. (2-1/4 cups) cake flour
• 1-1/2 cups granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. table salt
• 4 tsp. ground cinnamon
• 1/2 cup canola or corn oil
• 7 large eggs, separated
• 3/4 cup water
• 2 tsp. pure vanilla extract
• Pinch of cream of tartar
• 2 Tbs. confectioners’ sugar mixed with 1/2 tsp. ground cinnamon for dusting

Heat the oven to 325°F. Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.

In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, salt, and cinnamon. Make a well in the center and put in the oil, egg yolks, water, and vanilla. Beat the mixture on medium speed until smooth and thick and it turns a light tan color, at least 3 minutes. Set aside.

In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy. Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture. Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs. at a time, and beat the mixture until soft peaks form.

With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture. Gently fold in the remaining egg whites until no white streaks remain. Pour the batter into the tube pan, spreading it evenly. Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 10 minutes. Any cracks that form on the top should look dry.

Invert the pan onto a bottle with a narrow neck and let cool thoroughly, about an hour. Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary. Remove the cake from the pan and slide it onto a serving plate. Sprinkle the top with the confectioners’ sugar and cinnamon mixture.

Nutty Granola

You can't buy granola this good, and it couldn't be simpler to make. All the flavors come through crisp and clear: crunchy toasted nuts, chewy oats, and caramelized raisins perfectly sweetened with the unmistakable flavor of real maple syrup and humming with cinnamon.

• Cooking spray
• 3 cups old-fashioned rolled oats
• 1/2 cup chopped walnuts
• 1/2 cup chopped almonds
• 1/2 cup chopped pecans
• 1/2 cup pure maple syrup
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/2 cup raisins (optional)

Preheat the oven to 300°F. Coat a large baking sheet with cooking spray.

In a medium bowl, combine all the ingredients, mixing well to coat everything with the maple syrup. Spread on the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes.

Transfer the sheet to a wire rack and let cool completely. Store in the refrigerator in an airtight container for about 2 weeks.

Steamed Coriander-Gingerbread Cake with Eggnog Crème Anglaise

Though the seaming process leaves it deliciously moist straight from the oven, This cake is even better one or two days later, after the spices have had a chance to meld.

• Cooking spray for the cake pans
• 1 lb., 1 oz. (3-3/4 cups) unbleached all-purpose flour
• 1 Tbs. baking soda
• 1 Tbs. ground ginger
• 1-1/2 tsp. ground cinnamon
• 1-1/2 tsp. ground cloves
• 1-1/4 tsp. table salt
• 6 oz. (generous 1 cup) pitted dates, chopped into 1/4-inch pieces
• 2 Tbs. plus 1 tsp. whole coriander seeds
• 6 oz. (12 Tbs.) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1-1/2 cups molasses
• 3 large eggs, at room temperature
• 3 oz. (3/4 cup) walnut halves, toasted and coarsely chopped
• 1 recipe Eggnog Crème Anglaise 

Bring a large kettle of water to a boil—you’ll need 1-1/2 cups for the cake batter and about 2 quarts for the steaming pan.

Position one rack in the center of the oven and another beneath it in the lowest slot. Set a 10x15x2-inch baking pan or Pyrex dish on the lower rack and fill the pan halfway with boiling water. Heat the oven to 350°F. Lightly coat two 9x2-inch round cake pans with cooking spray and line the bottoms with parchment. Apply another light coat of cooking spray to the parchment.

Prep the ingredients:

Sift the flour, baking soda, ginger, cinnamon, cloves, and salt into a large bowl. Stir to combine. Put the chopped dates in a small bowl with 3 Tbs. of the flour mixture. Pull apart any date pieces that may be stuck together and toss to evenly coat with the flour.

Crush the coriander seeds with a mortar and pestle or in a spice grinder. Alternatively, seal the seeds in a zip-top plastic bag and use a rolling pin to crush them finely.

Mix the batter:

Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter on medium speed until very soft and smooth. Gradually add the sugar and continue to beat on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Add the molasses and beat again on medium speed just until evenly incorporated. Add the eggs one at a time, mixing for about 10 seconds after each addition and scraping down the bowl as needed between additions. The batter will look broken.

Measure out 1-1/2 cups boiling water. Turn the mixer to very low speed or, if you prefer, do all remaining mixing by hand. Alternate adding the flour mixture and the boiling water in five additions, beginning and ending with the flour. Mix just until each addition is incorporated, as overmixing will lead to a tougher cake—it’s fine if the batter looks slightly lumpy. Stir in the reserved date-flour mixture, crushed coriander seeds, and chopped walnuts. The batter will be quite loose.

Bake the cakes:

Divide the batter equally between the two prepared cake pans. Set both pans on the center rack and bake until a toothpick inserted in the center of each cake comes out clean, 40 to 55 minutes. Let the cakes cool in their pans about 10 minutes and then invert them onto cooling racks and peel off the parchment paper. (Allow the water-filled baking pan to cool in the oven until it can be safely moved without spilling hot water.)

Serve the cakes warm or at room temperature. Cut each cake into 8 to 10 slices and serve each piece with 2 to 3 Tbs. of Eggnog Crème Anglaise.

Apple Brown-Butter Jalousie

For this pastry, the fruit filling shouldn’t be very juicy or the bottom crust will become soggy. The solution is to precook the apples and reduce their juices. The filling can be made and stored in a covered container in the refrigerator for up to two days.

• 1-1/4 to 1-1/2 lb. Granny Smith apples (about 3 medium), peeled, halved lengthwise, cored, and cut crosswise into 1/2-inch-thick slices
• 1/4 cup packed light or dark brown sugar
• 3 Tbs. granulated sugar
• 1 tsp. fresh lemon juice
• 3/4 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• Pinch freshly grated or ground nutmeg
• 3 Tbs. unsalted butter
• 1 vanilla bean, split and seeds scraped out with the back of a knife (reserve the seeds)
• 1 large egg
• 1 sheet frozen packaged puff pastry (Pepperidge Farm brand), thawed overnight in the fridge or according to package instructions
• Flour for rolling out the dough
• 1 tsp. demerara, turbinado, or granulated sugar
• Crème fraîche, lightly sweetened whipped cream, or vanilla ice cream for serving (optional)

Make the filling:

In a large bowl, toss the apples with the brown sugar, granulated sugar, lemon juice, cinnamon, salt, and nutmeg.

In a 12-inch skillet, melt the butter over medium heat until the milk solids turn golden brown, 1 to 2 minutes. Remove from the heat, add the vanilla seeds, and stir. Carefully add the apple mixture to the skillet; with a heatproof rubber spatula, scrape all the sugar and spices from the bowl into the skillet. Stir the apples to coat them with the butter and then spread them in a fairly even layer. Return the pan to medium heat and cook, stirring gently with the spatula every few minutes (try not to break the apple slices), until the apples are tender but not mushy (taste one) and still hold their shape, and the juices have cooked down to a fairly thick, brown, bubbling syrup, 10 to 13 minutes. Scrape the apples into a wide shallow dish or onto a baking sheet to cool completely before assembling the jalousie.

Assemble the jalousie:

Line a large rimmed baking sheet with parchment. In a small bowl, make an egg wash by beating the egg with 1 Tbs. water until well combined.

Unfold the puff pastry dough on a floured surface, and gently pinch together any seams that have split. With a floured rolling pin, roll the dough into a 12x14-inch rectangle. With a sharp knife, cut the rectangle in half lengthwise to form two 6x14-inch rectangles. Use a long spatula to help you move one of the dough rectangles onto the parchment-lined baking sheet.

Use a pastry brush to brush a 1-inch border of egg wash around the perimeter of the dough. (Save the remaining egg wash.) Arrange the fruit in a 4-inch-wide strip down the length of the dough. (I like to shingle the apple slices in a thick herringbone pattern down the length of the dough; you may need to make a double layer of apples.) Some syrupy apple juices will likely remain in the dish; spoon 2 to 3 Tbs. over the apples. If some of the liquid seeps onto the egg-washed border, don’t worry about it.

Lightly dust the remaining piece of puff pastry with flour and then gently fold it in half lengthwise; don’t crease the fold. Using a sharp knife, cut 1-1/2-inch-long slashes at 1-inch intervals along the folded side of the dough; leave at least a 1-inch border on the remaining three sides. Do not unfold the dough. Using a long spatula, gently lift the folded strip and position it over the fruit-filled dough rectangle, matching up the straight edges.

Slash along the folded side.

Gently unfold the top piece of dough and stretch it over the filling, matching the straight edges all the way around the perimeter of the dough. Press the edges gently with your fingertips to seal the dough, and then, with a fork, very gently crimp the edges of the dough all the way around the pastry.

Unfold the dough over the filling.

Bake the jalousie:

Chill the assembled jalousie for 15 to 20 minutes. Meanwhile, position a rack in the lower third of the oven and heat the oven to 400°F.

Right before baking, brush the top of the jalousie with a very light coating of the remaining egg wash (you won’t need it all) and sprinkle with the demerara, turbinado, or granulated sugar.

Bake for 15 minutes and then rotate the baking sheet. Continue baking until the pastry is puffed, deep golden brown on top, and light golden brown on the bottom—use a spatula to gently lift the jalousie so you can peek underneath—another 10 to 15 minutes. Immediately transfer the jalousie from the baking sheet to a wire rack to cool for at least 45 minutes. (Instead of trying to move the hot jalousie with a spatula, lift the parchment to move the jalousie to the rack and then carefully slide the paper out from under the pastry.)

Serve the jalousie slightly warm with crème fraîche, lightly sweetened whipped cream, or vanilla ice cream, if you like.

Cinnamon-Raisin-Walnut Pinwheels

These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted cinnamon rolls.

• 1/2 cup packed light brown sugar
• 2-1/2 oz. (1/2 cup) raisins
• 2 oz. (1/2 cup) chopped walnuts
• 1 tsp. ground cinnamon
• All-purpose flour, for rolling
• 1 recipe Buttermilk Biscuit Dough
• 2 oz. (4 Tbs.) melted unsalted butter

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.

In a small bowl, combine the sugar, raisins, walnuts, and cinnamon.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 12-inch square. Brush the dough with 2 Tbs. of the butter and evenly sprinkle with the sugar mixture. Tightly roll up the dough (like a jelly roll), pinching the seam to seal it shut. Using a serrated knife, cut the roll crosswise into 12 pieces. Arrange the pieces cut side down on the prepared sheet, spacing them about 1 inch apart.

Bake until puffed and golden-brown, 15 to 18 minutes. Transfer to a wire rack and brush with the remaining 2 Tbs. melted butter. Let cool until warm, about 10 minutes, before serving.

Warm Maple and Cinnamon Bread Pudding

Take the flavors of a coffee cake, apply them to a bread pudding, and you get this warming custard, reminiscent of French toast and perfect for brunch or dessert. For the best results, let the custard soak into the bread for at least 4 hours before baking.

• Unsalted butter for the pan
• 3 cups whole milk
• 8 large eggs, beaten
• 1 tsp. pure vanilla extract
• Kosher salt
• 1 cup walnuts (about 4 oz.) toasted
• 1/2 cup light brown sugar
• 1 tsp. ground cinnamon
• 1 lb. rustic white bread (like ciabatta), cut into 3/4-inch-thick slices
• 3/4 cup pure maple syrup
• Confectioners’ sugar for sprinkling (optional)

Butter a 9x13-inch baking dish. In a medium bowl, whisk the milk with the eggs, vanilla, and 3/4 tsp. salt. In a mini chopper or food processor, pulse the walnuts with the brown sugar and cinnamon. Arrange half the bread slices in an even layer on the bottom of the dish; cut slices into small pieces to fill in the holes. Cover with half of the egg mixture, a third of the nuts, and a third of the maple syrup. Make another layer with the remaining bread and cover with the rest of the egg mixture, another third of the nuts, and a third of the maple syrup. Sprinkle with the rest of the nut mixture and maple syrup. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Position a rack in the center of the oven and heat the oven to 350°F. Let the bread pudding sit at room temperature while the oven heats. Bake until the custard starts to set, about 30 minutes. Loosely cover the pudding with foil to prevent browning, and cook for another 10 minutes. Let cool for 10 minutes and serve sprinkled with the confectioners’ sugar, if desired.

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 1/4 cup granulated sugar
• 3 cups apple cider
• 4 cinnamon sticks, about 3-inch long each
• 1 tsp. fresh lemon juice
• 1/4 cup heavy cream
• 3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
• 1/2 Tbs. confectioners’ sugar
• 3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
• 1/4 tsp. freshly grated nutmeg

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.