Sweets for a rainy day!!

Good day all!!!

I thought I would share with you, a couple of great recipes I found.

The first is for the Cinnamon Almond Buns.

It is a simple Recipe from my Bread maker book.

But I changed the glaze a little and added the slivered almonds.

Even though I used my bread machine to make the dough you

don't have to, but it sure is easier than kneading the dough for 20 min.

Cinnamon Rolls

24 rolls

Dough

egg, room temp. + 1

enough water 80˚F/27˚C to = p cup + 1 TBL

oil 1 TBL

sugar 1 TBL

salt 2 tsp

bread flour 24 cups

Red Star®

active dry yeast 12 tsp

Filling

dark brown sugar 1 TBL

butter, softened 3 TBL

cinnamon 22 tsp

Icing

butter, softened 3 TBL

powdered sugar 3 cup

vanilla 1 tsp

water 2 TBL

Place dough ingredients only in Bread Pan.

Use Dough mode and 2 Dough menu

1. When cycle is complete, divide dough in half. On

lightly floured surface, roll half into a 12 x 9-inch

rectangle. Combine filling ingredients and sprinkle

half evenly over dough.

2. Starting with the longer side, roll up tightly, pinch

edge to seal cut into 12 slices. Place on greased

cookie sheet or cake pan. Repeat with remaining

half of dough.

3. Cover, let rise until indentation remains after touching the side of the roll. Bake in preheated oven at

350˚F/177˚C for 20 to 25 minutes.

4. Remove from cookie sheet. Combine icing ingredients, adding only enough water to smooth. Drizzle

over warm rolls.

( I used Almond extract instead of Vanilla and added almond slivers to the tops)

Cinnamon Almond Buns

Like cinnamon rolls

but better!!

Pecan Burbon Bundt Cake

This comes from Cooks Country or Americas Test Kitchen.

It looked so good and I absolutely love love love Pecans.

Pecan Burbon Bundt Cake

Pecan Burbon Bunt Cake with a Burbon Glaze and Pecan Filling

Serves 12

For this recipe, we recommend using light or mild molasses so it won’t overpower the subtle bourbon flavor.

1 tablespoon butter, melted

1 tablespoon all-purpose flour

NUT FILLING

1 cup (4 ounces) pecans, toasted and chopped fine

½ cup packed (3½ ounces) light brown sugar

2 tablespoons unsalted butter, melted and cooled

CAKE

3 cups (15 ounces) all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

½ cup buttermilk, room temperature

¼ cup light molasses (see note above)

¼ cup bourbon

1 tablespoon vanilla extract

2¼ sticks unsalted butter, cut into chunks and softened

1¾ cups (12¼ ounces) granulated sugar

3 large eggs, room temperature

1 large egg yolk, room temperature

BOURBON GLAZE

1¾ cups (7 ounces) confectioners’ sugar

2 tablespoons bourbon

1 tablespoon light molasses

1 tablespoon water

Pinch salt

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.

2. TO GREASE PAN: Combine melted butter and flour. Using a pastry brush, thoroughly coat surface of a 12-cup Bunt pan.

3. FOR THE NUT FILLING: Toss all of the filling ingredients together in a medium bowl.

4. FOR THE CAKE: Whisk the flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl, whisk the buttermilk, molasses, bourbon, and vanilla together.

5. In a large bowl, beat the butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.

6. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated.

7. Scrape half the batter into the prepared pan, smooth the top, and sprinkle evenly with the nut filling. Scrape the remaining batter over the nuts and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan halfway through baking.

8. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack. Let the cake cool completely, about 2 hours.

9. FOR THE BOURBON GLAZE: Whisk all of the glaze ingredients together until smooth, then let sit until thickened, about 25 minutes. Drizzle the bourbon glaze over the top and sides of the cake. Let the glaze set, about 25 minutes, before serving.

I really hope on the next rainy day you decide to make one of these treats...I promise the work is worth it.

Waiting till everything is cooled is the hardest part...But it is worth it!!

Love, Peace and Joy

Victoria