These are some of my favorite go to danish for a holiday morning. They can be made ahead and served room temperature or warmed up with a dot of butter for decadence.
ALMOND WALNUT DANISH
1 cup butter
1 cup milk
1 1/2 cups warm water
1 cup sugar
2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons yeast
4 eggs, beaten
7 1/2 cups flour
1/2 cup + walnut crumbles
- In a saucepan melt butter.
- Add milk and water whisking until smooth consistency and JUST boiling.
- Cool 5-10 minutes so you don’t kill the yeast.
- Add the sugar, salt and yeast to form a sponge like blob.
- Add the eggs until uniform consistency.
- In a mixer with a dough hook attached, combine flour and yeast mixture.
- Knead well. Put in refrigerator for at least several hours, but overnight is better.
- Preheat oven to 375 degrees.
- Roll a ball of dough the size of a golf ball into a rope and coil into a circle. Make sure the center is thinner than the outer edges to hold the filling in. Sometimes I prefer squares, but you just have to work with your dough after you have it coiled.
- Fill with a heaping tablespoon of filling per danish (recipe below).
- Let rise an hour in a warm place.
- Bake 15 minutes.
- Frost with drizzle.
1 cup powdered sugar
2 teaspoons grated orange peel
1 teaspoon almond extract
2 tablespoons milk
1 tablespoons butter, melted
- Whisk together butter, milk, almond extract and orange peel until well blended.
- Gradually add powdered sugar, mixing until desired consistency.
- Drizzle all over danish, sprinkling with walnuts.
Normally I leave these plain, but just for the holiday we added a little cheery icing and sprinkles.
3/4 cup butter, softened to room temperature
1 egg, beaten
4 tablespoons molasses
1/2 teaspoon salt
1/2 teaspoon ginger
1 cup packed brown sugar
2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon ground cloves
1 teaspoon cinnamon
turbinado sugar for dipping
- Sift together the flour, baking soda, cinnamon and cloves. Set aside.
- Cream butter, add sugar gradually until consistently smooth.
- Blend in beaten egg and molasses.
- Gradually stir flour mixture into creamed mixture.
- Chill dough 1 hour or overnight.
- Preheat oven to 350°.
- Shape dough into small balls and dip tops in turbinado sugar.
- Place cookies on WELL greased cookie sheet or silicone mat. DO NOT FLATTEN.
- Bake 7-9 minutes.
- Let cool 2 minutes before moving to cooling rack.
Now there is much debate over Gran’s cranberry salad recipe, but one thing was for sure, she’d have to make a double batch, one for my mom and aunt and another for everyone else. Now while I usually helped prepare the above recipe, I hated it!! One year she even decided the grapes needed to be peeled – need I say more? I much prefer the recipe below that is a FUN version of hers. Shhhh, don’t tell anyone, but I have been known to eat a whole batch by myself. In my defense it was while I wasn’t feeling good and had a sore throat.
GRAN’S HOLIDAY SALAD aka FESTIVE CRAN PINEAPPLE JELLO
1 package (3 ounces) cherry Jell-o
1 package (3 ounces) black cherry Jell-o
1 1/2 cups boiling water
1 can (14 ounces) whole berry cranberry sauce
1 can (20 ounces) crushed pineapple, undrained
2 cups seedless green grapes, quartered
chopped pecans (optional)
- Dissolve the jell-o in the boiling water in a large bowl.
- Fold in the pineapple and cranberry sauce.
- Refrigerate for 30 minutes.
- Fold in grapes and pecans if desired.
- Refrigerate until firm.
2/3 cup honey
2/3 cup creamy peanut butter
1/2 teaspoon cinnamon
1 teaspoon PURE vanilla extract
4 cups regular oats (uncooked)
1 cup unsalted peanuts, slightly chopped
1 1/2 cups golden raisins
1/2 cup semi-sweet chocolate chips
2 cups melted CandyQuick
- Preheat oven to 300°.
- Whisk together the honey, peanut butter and cinnamon in a small sauce pan over medium heat, stirring constantly until thoroughly heated through. DO NOT BOIL.
- Remove from heat and stir in vanilla.
- In a large bowl pour peanut butter mixture over the oatmeal, stir to combine.
- Spread oats in a jelly roll pan sprayed with non-stick cooking spray.
- Bake for 25 minutes, stirring occasionally
- Return oats to large mixing bowl and stir in peanuts, chocolate chips and raisins.
- Spread oat mixture back into jelly roll pan and return to oven.
- Turn oven off and let cool in oven for 90 minutes, stirring occasionally and keeping the door closed.
- Remove from oven.
- Melt CandyQuick in 30 second increments until pourable. Stir after each 30 seconds.
- Pour CandQuick over oat mixture and freeze for 1 hour.
- Break apart into pieces.
- Store in an airtight container.
NOTE: The pieces that are at the bottom make a great granola!
A batch of homemade bread is a necessary evil for any holiday feast. These rolls are buttery and golden and just plain delicious!
BUTTERMILK ROLLS makes 24 rolls
1/2 cup warm water
2 envelopes active dry yeast 1/4 ounce each)
6 tablespoons + 1 teaspoon sugar, divided
2 LARGE eggs, lightly beaten
1 cup buttermilk (NOT low-fat)
1 1/4 teaspoon sea salt
4 + 2 tablespoons unsalted butter, divided and melted
3 1/2 + 4 cups all purpose flour
1/4 cup unsalted butter, softened
Flaky Sea Salt
- Combine warm water, heat and 1 teaspoon of sugar, set aside until foamy, about 5 minutes or so.
- In a medium bowl stir together eggs, buttermilk, kosher salt, 4 tablespoons butter, and remaining sugar until well blended.
- Add yeast mixture and 3 1/2 cups of the flour, stirring until dough forms.
- Sprinkle for surface with remaining flour.
- Turn dough out onto floured surface and knead until slightly elastic. Add addictional flour as necessary.
- Place dough in greased bowl, turning to coat dough.
- Cover with saran and chill at least 8 hours or overnight.
- Grease 2 – 12 cups muffin tins.
- Punch chilled dough down and turn out onto a floured surface.
- Divide dough in half.
- Roll one half of the dough to a 12×16 rectangle 1/4 inch thick.
- Brush with melted butter.
- Cut into 12 equal pieces.
- Gently roll each piece into a round and place in muffin tins.
- Repeat with the other half of the dough until all rolls are ready for baking.
- Brush again with any remaining melted butter.
- Cover with a cheesecloth towel and let rise in a warm place 1-1 1/2 hours until double in size.
- Preheat oven to 375°.
- Bake rolls 20-25 minutes until golden brown.
- Brush again with butter and transfer to cooling rack for 15-20 minutes
SEAGRAMS 7 HONEY GLAZED CARROTS serves 4
4 tablespoons butter, divided 1+3
1 1/2 pounds carrots, peeled and cut Into thick slices
1/2 cup Seagrams
PACKED 3/4 cup brown sugar
1 tablespoon honey
3/4 teaspoon Salt
Freshly Ground Pepper, to taste
- Melt 1 tablespoon of the butter in a large skillet over high heat.
- Add carrots, cooking for 2-3 minutes.
- Remove from skillet.
- Pour in Seagrams 7 and allow to evaporate for 30-60 seconds.
- Reduce heat to medium, and add remaining butter.
- When butter melts, sprinkle brown sugar over the top, stirring to combine.
- Add honey, stirring to blend.
- Add carrots back to skillet.
- Toss carrots in sauce, cover and simmer for 5 minutes.
- Remove lid and add salt and pepper.
- Continue cooking uncovered until carrots are tender and the glaze is thick, about 5 more minutes.
- Spoon into serving bowl, sprinkle with chopped parsley or chives if desired and served immediately.