Time to share more recipes from our Best of Holiday Shopping 2013 special section. These recipes were submitted by Roanoke Times employees. Enjoy!
Swedish Tea Ring
Andie Gibson, Editor, Smith Mountain Laker Magazine
This recipe came from a Betty Crocker Cookbook, circa 1960.
1⁄4 cup warm water (110 to 115 degrees)
1 pkg. active dry yeast
3 1⁄2 to 3 3⁄4 cups flour
3⁄4 cup lukewarm milk*
1⁄4 cup sugar
1 tsp. salt
1⁄4 cup soft shortening
Cinnamon and sugar to taste
Raisins or chopped pecans (optional)
1. In a bowl, dissolve yeast in water.
2. Measure flour by dip-level-pour method or by sifting. Set aside. Add milk, sugar, salt, egg, shortening and half of flour to yeast. Mix with spoon until very smooth. Add enough remaining flour to handle easily. Turn onto lightly-floured board; knead until smooth (about 5 minutes).
3. Round up in a greased bowl, bring greased side up. Cover with cloth. Let rise in warm place (85 degrees) until double, about 1 1⁄2 hours. If the kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel. Punch down; let rise again until almost double, about 30 minutes.
4. To make tea ring: Roll dough into an oblong, 15 by 9-inch pan. Spread with softened butter and sprinkle with sugar and cinnamon to taste. Add chopped pecans and/or raisins, if desired.
5. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Even up roll by stretching slightly.
6. Place sealed edge down on lightly-greased baking sheet and form into a ring. Pinch ends together. With scissors, make cuts 2⁄3 of the way through the ring at 1-inch intervals. Turn each section on its side. Let rise until double, 35 to 40 minutes.
7. Heat oven to 375 degrees. Bake 25 to 30 minutes. Frost while warm with simple powdered sugar icing and decorate with cherries and nuts.
* Scald milk then cool to lukewarm to destroy enzymes which make doughs sticky and hard to handle.
Apple French Toast
Ralph Berrier, Staff writer, News
1 cup brown sugar
½ cup butter
3 Tbsp. corn syrup
2 tart apples (peeled and sliced)
1 (16-oz) loaf French bread
1 ½ cup milk
1 Tbsp. vanilla
1. Cook sugar, butter and corn syrup until thick. Pour it into the bottom of a 9 by 13-inch glass baking dish (do not use metal).
2. Preheat oven to 400 degrees.
3. Peel, core and thinly slice the apples, then place them on a cookie sheet and bake for 15 minutes.
4. Spread apples evenly over the syrup in the baking dish. Cover dish and refrigerate overnight.
5. Slice bread 1 ½-inch thick and put into separate 9 by 13-inch glass baking dish. Mix the remaining ingredients and pour over the bread. Cover and refrigerate overnight.
6. In the morning, arrange bread over syrup and apples. Bake uncovered 40 minutes at 350 degrees. Serve topped with heated spicy applesauce, plain yogurt and lemon zest.