Strawberry Cake Doughnuts

from Stetted Blog

Ingredients: 
Makes 6 doughnuts
1 cup whole wheat pastry flour
1/3 cup raw sugar
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/3 cup milk
1 egg
1 tbsp melted butter
1/3 cup diced strawberries
1 tbsp pure maple syrup


Directions:
Adapted from the Wilton doughnut pan recipe
Preheat oven to 425 and grease doughnut pan. In a small bowl, stir together berries and syrup. In a large bowl, mix together dry ingredients, then add milk, egg, and butter, stirring until just combined. Add berries. Fill each cup about 2/3 full. Bake for 7-9 minutes, until tops spring back. Let cool 5 minutes before removing from pan, if you can. Eat as is or dip in chocolate glaze.

Strawberry Buttermilk Doughnuts

from Oprah

How cute are these!  Ok, I know that doughnuts aren't the healthiest breakfast in the world, but in moderation these look like a healthier version of the doughnut in that they are baked.   You can purchase doughnut pans at a lot of home good stores, or the website suggested that you could also bake them in muffin tins.


Ingredients: (Serves 12)
2 cups flour
1 cup cane sugar
1 tsp. baking soda
1 tsp. kosher salt
1 cup canola oil
3/4 cup buttermilk
1 tsp. vanilla extract
2 eggs
1 tsp. vinegar
3/4 cup finely chopped strawberries, divided
1 cup powdered sugar

Directions:
Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking soda, and salt. In a medium bowl, stir together oil, buttermilk, vanilla, and eggs, then add to dry ingredients. Stir just until combined, add vinegar, and mix thoroughly. Fold in ½ cup strawberries. Lightly grease a doughnut pan (if your pan has 6 holes, work in 2 batches). Fill molds three-quarters full and bake until golden brown, about 12 minutes.

Meanwhile, make glaze: Whisk together remaining ¼ cup strawberries, powdered sugar, and 1 Tbsp. water, adding more water if necessary. Place doughnuts on a cooling rack set on a sheet tray and spoon glaze on tops. Let dry 5 minutes before serving.

Strawberry Buttermilk Sherbet

from Southern Living

May is National Strawberry Month.  With 90 degree weather this week, why don't you celebrate with some homemade sherbet.


Ingredients:
2 cups fresh strawberries* 
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs




Directions: 
1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.


2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Garnish, if desired.


*NOTE: 1 (16-oz.) package frozen strawberries, thawed, may be substituted.

Croissant French Toast with Fresh Strawberry Syrup

from Southern Living

Syrup Ingredients:
1 quart fresh strawberries, sliced 
1/2 cup sugar
1/4 cup orange liqueur or orange juice 
1 teaspoon grated orange rind 

• 
  
• Directions:
• Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm.
• 
  
• French Toast Ingredients:
• • 4 large day-old croissants
  • 3/4 cup milk 
  • 2 large eggs 
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter 
  • 3 tablespoons powdered sugar
  • Sweetened Whipped Cream (optional)
  • • Fresh Strawberry Syrup
  • • 
      
  • • Directions:
  • • 1. Slice croissants in half lengthwise.
  • • 1. Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
  • • 1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.

Cinnamon Raisin Bread

from Martha Stewart

Ingredients: (Makes 2 Loaves)

• 2 cups plus 1 1/2 teaspoons warm water (100-110 degrees)
• 2 1/2 teaspoons active dry yeast
• 5 3/4 cups bread flour, plus more for dusting
• 2 tablespoons nonfat powdered milk
• 4 teaspoons sugar, plus more for sprinkling
• 1 tablespoon salt
• 3 tablespoons unsalted butter, melted and cooled
• 2 cups dark raisins
• Canola oil, for bowl and plastic wrap
• 3/4 cup sugar
• 7 teaspoons cinnamon
• 1 large egg, beaten
• 4 tablespoons unsalted butter, melted and cooled
• 1 large egg white, beaten

Directions:

1. In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.
2. Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.
3. Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.
4. Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees.
5. Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.

Raisin Pie

from Martha Stewart

Ingredients:

• 1 1/2 cups golden raisins
• 1 1/2 cups dark raisins
• 1 cup sugar
• 1/4 cup all-purpose flour, plus more for dusting
• Grated zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 recipe for Pie Dough or frozen shell
• 1 egg yolk
• 1 tablespoon heavy cream
• 
  

Directions:

1. Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.
2. On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.
3. Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.
4. Heat the oven to 425 degrees. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.
5. Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees. and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.

Cinnamon Raisin Breakfast Rolls

from Southern Living

Ingredients:

• 1 (18.25-oz) pk French vanilla cake mix
• 5 1/4 cups all-purpose flour
• 2 (1/4-oz) envelopes active dry yeast
• 1 teaspoon salt
• 2 1/2 cups warm water (105° to 115°)
• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 cup butter or margarine, divided and melted 
• 1/2 cup raisins, divided
• 3/4 cup chopped pecans, divided
• 1 cup powdered sugar
• 3 tablespoons milk 
• 1/2 teaspoon vanilla extract
• 
  
• Directions:
• 1. Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (85°), free from drafts, 1 hour.
  2. Combine 1/2 cup sugar and cinnamon.
  3. Turn dough out onto a well-floured surface; divide in half. Roll one portion into an 18- x 12-inch rectangle. Brush with half of butter; sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans.
  4. Roll up starting at long end; cut crosswise into 16 (1-inch-thick) slices. Place rolls into a lightly greased 13- x 9-inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
  5. Remove from refrigerator, and let stand 30 minutes.
  6. Bake at 350° for 20 to 25 minutes or until golden; cool slightly.
  7. Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans.