Department Store (Jordon Marsh) Blueberry Muffins

Jordan Marsh Blueberry Muffins

Ingredients
8 tablespoons (113g) butter, at room temperature
1 cup (198g) sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups (241g)  All-Purpose Flour
1/2 cup (113g) milk
2 1/2 cups (354g) blueberries, fresh preferred
1/4 cup (50g) sugar, for topping

Directions:
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.

In a medium-sized bowl, beat together the butter and sugar until well combined.

Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

Beat in the baking powder, salt, and vanilla.

Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.

Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.

Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.

Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional — go for it!

Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.  

Yield 12 muffins

Tips from our Bakers
Can you use coarse white sparkling sugar instead of granulated sugar on top of the muffins? Sure; but they won't be "true" Jordan Marsh muffins.

If you use frozen berries, don't crush any of them. Rinse several times in cold water, then pat dry with paper towels before using; this will help prevent the muffins from baking up blue-green.

Room-temperature butter is easier to work with than ice-cold butter when preparing muffin batter. If possible, remove butter from the fridge an hour or so before starting the recipe.

Popovers

Popovers  ~  Lisa Lamb
12/2014

Three Rules For Making Popovers

1.) Pan is hot before you fill with batter.

2.) Don't overfill the pans.  Fill each less than 1/2  
     full.

3.) No peeking when they are in the oven.

Ingredients:

1 1/2 Tablespoon unsalted butter, softened for 

   greasing pans.

1 1/2 cups sifted all purpose flour

3/4 teaspoon  salt

3 extra-large eggs, room temp

1 1/2 cup whole milk at room temp

Directions:

Preheat oven to 425*F

Generously grease popover pans or custard cups with softened butter.  You will need enough for 12 popovers.

Place the pans in the oven for 2 minutes to preheat.  

Meanwhile whisk together the flour, salt, eggs, and milk, and melted butter until smooth.  The batter will be thin.  

Fill the heated popover cups lass than one-half full and bake exactly 30 minutes.  DO NOT PEEK!

Serve warm.

Ham And Cheese Scones

Ham And Cheese Scones

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoon sugar

1/2 teaspoon kosher salt

1/2 teaspoon black pepper, plus more for sprinkling

4 tablespoon cold unsalted butter, cut into small pieces

3 oz. sharp Cheddar cheese, grated (about 1 cup)

3 oz. thinly sliced ham, torn into pieces (about ¾ cup)

1 tablespoon fresh thyme, plus more for sprinkling

1 cup plus 1 tbsp. cold heavy cream

Directions:

Heat oven to 400°F. Line a baking sheet with parchment paper. 

In a large bowl, whisk together flour, baking powder, sugar, salt, and pepper. 

Add butter and, using your fingers, rub it into flour mixture until coarse crumbs form. Fold in cheese, ham, and thyme. 

Stir in 1 cup cream until just incorporated, no dry crumbs remain at bottom of bowl, and dough holds together when squeezed. Shape into ¾-in.-thick disk (about 8 in. in diameter). 

Using a sharp knife, cut dough into 8 triangles. Place on prepared sheet, brush with remaining Tbsp cream, and sprinkle with thyme and cracked pepper. 

Bake until golden brown, 18 to 22 minutes.

Coconut And Sweet Potato Muffins With Ginger, Turmeric, Cinnamon And Maple Syrup

Anti-Inflammatory Coconut and Sweet 

Potato Muffins with Ginger, Turmeric, 

Cinnamon, and Maple Syrup

The idea that delicious baked goods can also be a healthy snack is extremely satisfying.  Try to avoid the traditional inflammatory ingredients like processed grains, refined sugars, vegetable oils, and trans fat.

If you're able to replace them with anti-inflammatory ingredients that are rich in nutrients, you will end up with a healthy and tasty snack.

The recipe below contains a large amount of sweet potatoes or yams, which are very nutritious and a great source of antioxidants, vitamins, and minerals.

According to the San Diego-based nutritionist Laura Flores:

"Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids. 

Plus, they're fat-free, relatively low in sodium and have fewer calories than white potatoes — although they do have more sugar."

Also, "due to the color-pigmented vitamins, sweet potatoes are high in anti-inflammatory benefits."

Flores explains:

"Sweet potatoes — unlike other starchy foods that elevate blood sugar rapidly after [they're consumed] due to their metabolism into sugar — will help steady the levels of blood sugar."

On the other hand, coconut flour is a healthy substitute for regular flour that regulates cholesterol, while turmeric and ginger fight inflammation, lower cancer risk, fight bacteria, and prevent viruses.

Coconut milk contains healthy medium-chain fatty acids that can increase metabolism and support weight loss.

It is also abundant in vitamins and minerals, like vitamins C, E, and B-complex, iron, selenium, calcium, magnesium, and phosphorus.

Now, here is how to make healthy and delicious plant-based muffins:

Ingredients:
1 small organic sweet potato, roasted
¾ cup organic coconut milk
2 tbsp. organic olive oil
3 tbsp. ground flaxseed in ½ cup of water
1 cup organic brown rice flour
¼ cup organic coconut flour
½ cup pure maple syrup or unpasteurized honey
1 tbsp. aluminum-free baking powder
½ tsp. Himalayan salt
⅛ tsp ground nutmeg
1 tsp ground turmeric
⅛ tsp ground cloves
1 tbsp. Ground cinnamon
1 tsp ground ginger
Directions:

Preheat the oven to 400F. 

Make several holes in the skin of the sweet potato using a skewer, and place it on a baking tray. 

Cook for an hour. When cool, cut the sweet potato in half, scoop out the insides, and put them in a large bowl.

Add flaxseed, coconut milk, olive oil, and maple syrup. Mix the dry ingredients in another bowl, and add them to the previous mixture.

Grease a muffin tray with coconut oil, pour the batter evenly, and cook for about half an hour. 

Next step, enjoy!

Mallorca Bread: Soft Puerto Rican Sweet Bread Rolls

Mallorca Bread:  

Soft Puerto Rican Sweet Bread Rolls

Ingredients:
1 pkg dry yeast (1/4 oz)
½ cup milk, lukewarm
1½ cup water, lukewarm
8 egg yolks
¾ cup white sugar
2 sticks butter (1/2 lb.) + 1 stick for brushing, melted and cooled to lukewarm
6½ cups bread flour, plus more for flouring work surface
1 teaspoon salt
powder sugar

Directions

1. In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. 
2. 
   
3. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute. 
4. 
   
5. Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour. Add flour mixture to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. 
6. 
   
7. Turn out onto a floured work surface and knead until tacky. Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size. The dough can also be refrigerated and rise overnight.
8. 
   
9. Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) 
10. 
    
11. Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the the dough pieces into ½-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.
12. 
    
13. Pre-heat oven to 350 degrees.
14. 
    
15. Place 6 rolls per sheet pan, loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown.
16. 
    
17. Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee!

Parmesan Garlic Cheese Straw

Parmesan Garlic Cheese Straws

Makes about 14 - 16 cheese straws, depending on how wide you cut them.

Directions:

1 sheet frozen puff pastry
2 ounces Parmigiano Reggiano cheese (sometimes I use half Parm and half Pecorino cheese for a sharper taste)
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 large pinch of fine sea salt

Directions:Remove wrapping from the puff pastry sheet and lay out on the counter for about 30 minutes to defrost, until you can open the pastry sheet easily.

While the puff pastry is defrosting, prepare the cheese filling.  Grate the cheese on the file holes of a hand grater.  Grind cheese until very fine.  Add the garlic and onion powders and grind until blended.

Line two rimmed baking sheets with baking parchment.  

Sprinkle a third of the cheese mixture on the counter.  Lay the pastry sheet on top.  Sprinkle another third of the cheese on top of the pastry sheet.  Fold the pastry sheet in half, top with the rest of the cheese and press the cheese into the sheet with a rolling pin.  This will also enlarge the pastry size.  

With a very sharp knife, cut the pastry sheet in half vertically and then cut each half into ½ inch strips horizontally.  Twist each strip, rolling in the cheese as you go, and place on a baking sheet. Repeat with remaining cheese.  (Save any leftover cheese for another use.)

Refrigerate the pastry for about 30 minutes (puff pastry rises better when cold).  Meanwhile, preheat the oven to 400°F.

Bake for about 12 - 15 minutes, until golden brown.  Serve immediately.  

Hazelnut Loaf

Hazelnut Loaf

Filling:

4 oz. ground Hazelnuts or Filberts

1/2 cup sugar

1/2 teaspoon almond extract

1 egg

3 tablespoons water

Beat the last three ingredients together and mix well with Hazelnuts and sugar.  Put aside until needed.

Cottage Cheese Oil Dough

6 oz. cottage cheese

1/2 cup oil

1/3 cup milk

1 egg

1/2 cup sugar

1/8 teaspoon salt

2 1/2 cups flour

4 1/2 teaspoons baking powder

Directions:

Beat the cottage cheese until smooth.  Add the liquids and sugar and beat well.  (If dough seems too thin add 1/2 cup flour more.)

Roll dough on floured sheet about 18" long and width of a loaf pan.  

Spread filling and roll up.  Place in greased loaf pan.

Cut center 1" deep lengthwise or make a zig-zag cut.

Bake at 350 until top springs back.

Variations:

The cottage cheese oil dough is a basic sweet dough and can be used for a variation of desserts. e.g.

Spread dough on a 15" x 10" sheet.

Spread 1/2 of the dough with drained red pitted cherries, the other half with apricots or apple.  Top all of this with streusel topping.

To make Streusel Topping:

Crumble 1 cup flour

1/2 cup sugar

1/2 cup butter

Add raisins to dough and make buns.

Use as a Swedish Tea Ring.

Easy Dinner Rolls

Momma's Easy No Yeast Dinner Rolls

1 Cup Flour 
1 tsp Baking Powder
1 tsp of salt
1/2 Cup milk
2 Tablespoons Mayo

Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 180˚ oven for 15 minutes or till done and golden brown.    Yield 5 rolls

Christmas Stollen

Christmas Stollen

This is a tried and true recipe from a friend whom I went through all twelve grades of school.  Dorothy continued for many years to bake her mother's fruit cake recipe for her mother's friends after her mother passed away.   Today she remembers her friends with this Christmas Stollen.  This is a nice make ahead recipe.

Ingredients

1/2 cup golden raisins
1/2 cup currants
1/2 cup dried cranberries
1/2 cup plus 1 tablespoon brandy or dark rum
1/4 cup diced candied orange peel
1/4 cup diced candied lemon peel
1/8 cup diced candied ginger
1/4 cup slivered almonds
3/4 cup whole milk
1 (1/4 ounce package) active dry yeast
2 tablespoons warm water
3 1/4 cups plus 3 tablespoons all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1/4 teaspoon salt
1 extra-large egg yolk
1/2 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
Confectioners Sugar

Directions:

The night before baking, in a bowl combine the raisins, currants and cranberries with 1/2 cup brandy and let the mixture soak overnight.  In the morning, add citrus peels, ginger and almonds to bowl and set aside.

Make a starter, heat milk in a small pot over low heat until lukewarm, or about 100 degrees.  In a large bowl, whisk yeast with 2 tablespoons warm water, then slowly add warm milk, whisking to break up clumps.  While whisking, slowly add 1 cup flour, stirring until the mixture is homogenous.  Wet a kitchen towel with hot water, wring it out well and use it to cover the bowl.  Set bowl in a warm place with a temp of about 80 degrees and let the least develop for one hour.

Meanwhile, melt butter and pour it into a large bowl. Add sugar and salt, whisking until sugar melts.  Add yolk, whisk until mixture is homogenous, then add lemon zest and nutmeg, whisking to combine.

Once starter is ready, slowly add the butter mixture to it, stirring to combine.  While stirring ad 1 cup flour, then mix in remaining brandy.  Stir in another 1 1/4 cups flour.  If dough becomes to stiff to mix with a spoon, gently knead flour into it.

Turn dough out onto a lightly floured surface and knead until soft, pliable and shiny, 10 minutes.  Form dough into a ball and place in a large buttered bowl.  Cover bowl with a cloth soaked in hot water and wrung out well, and set aside in a warm spot until doubled in size, 1 1/2 to 2 hours.

Once dough has risen heat oven to 350 degrees.  Gently remove dough from bowl and transfer to a lightly floured surface.  Knead dough 2to 3 times, then gently pull and stretch it out until it is as flat as possibleDrain fruit and almonds and mix with 3 tablespoons of flour.  Pour mixture onto dough and roll the whole thing up folding ends over so fruit is encased.  Knead dough to distribute fruit and nuts evenly.  Fruit will fall out of dough at first, just tuck loose pieces back in until everything stays together.  Re-flour work surface to keep dough from sticking.

Divide dough int two pieces.  Pull each piece into a long fairly flat rectangle, about 16 inches long, 5 inches wide and 1 inch thick, the fold loaves in half crosswise so each is now 8 inches long and two inches thick.  Place loaves on a baking sheet lined with parchment paper and bake until the tops are golden brown, about 35 minutes.  Loaves will spread and flatten a bit during baking.

Remove loaves from oven and, while they are still warm, brush with some melted butter.  Cover with a thick dusting of confectioners sugar.  Allow to cool and dust with another thick layer of confectioners sugar. 

*Wrap well in two layers of plastic wrap and let rest at room temperature 1 to 2 weeks before eating to allow flavors to develop.

Morning Laurie Muffins

Morning Laurie Muffins

This is a recipe that I have used since 1987.  The "carrot cake like" muffins were sold at a restaurant on Cape Cod, MA and enjoyed by our daughters Mary and Barbara.  I later acquired the recipe through Gourmet magazine.

*

Ingredients:

1/2 cup raisins

1/2 cup chopped pitted dates

4 cups all purpose flour

2 cups sugar

4 teaspoons baking soda

4 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt 

4 teaspoons vanilla

4 cups carrots, peeled and grated

2 large green tart apples, cored and grated

1 cup sliced almonds

1 cup unsweetened shredded coconut

6 large eggs

1 1/3 cups vegetable oil

1 tablespoon freshly grated orange zest

*

Ingredients:

In a small bowl, let the raisins and dates soak in hot water to cover for 30 minutes.  

Into a large bowl, sift the flour, sugar, and baking soda, cinnamon, nutmeg, and the salt.  

Drain the raisins and dates thoroughly and stir them into the flour mixture with the carrots, apples, almonds and the coconut.  

In a bowl, whisk together the eggs, the oil, the vanilla, and the zest; stir the mixture into the flour mixture until the batter is just combined.  

Line 30 1/2 cup muffin tins with muffin papers and divide the batter among them, filling 2/3 full.  

Bake the muffins in the middle of the oven, 350 degrees, for 20 to 20 minutes or until a tester comes out clean.  Cool on racks. Serve at room temp.  

Yield 30 muffins. 

Hot Cross Buns

Hot Cross Buns

This soft dough is easily shaped, and makes tender aromatic buns, ready for an icing cross on top.

Ingredients:
buns
1/4 cup apple juice or rum
1/2 cup mixed dried fruit
1/2 cup raisins or dried currants
1 1/4 cups milk, room temperature
3 large eggs, 1 separated
6 tablespoons butter, room temperature
2 teaspoons instant yeast
1/4 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves or allspice
1/4 teaspoon ground nutmeg
1 3/4 teaspoons salt
1 tablespoon baking powder
4 1/2 cups unbleached all-purpose flour
topping
1 large egg white, reserved from above
1 tablespoon milk
icing
1 cup + 2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
pinch of salt
4 teaspoons milk, or enough to make a thick,
pipe able icing
*
Directions:
Lightly grease a 10" square pan or 9" x 13" pan.

Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl. Set aside to cool to room temperature. Note: If you worry about using plastic wrap in your microwave, simply cover the bowl with a glass lid.

When the fruit is cool, mix together all of the dough ingredients except the fruit, and knead, using an electric mixer or bread machine, till the dough is soft and elastic. Mix in the fruit and any liquid not absorbed.

Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.

Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You'll make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan.

Cover the pan, and let the buns rise for 1 hour, or until they've puffed up and are touching one another. While the dough is rising, preheat the oven to 375°F.

Whisk together the reserved egg white and milk, and brush it over the buns.

Bake the buns for 20 minutes, until they're golden brown. Remove from the oven, and transfer to a rack to cool.

Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.

Stollen Loaf

Stollen Loaf

Stollen is not just for the holidays.  
It is great anytime of the year.

Yields 2-4 loaves

Ingredients
3-4 cups all-purpose flour
1 3/4 cup (3 1/2 sticks) unsalted butter, divided
1 1/2 cups milk
1 1/2 cups powdered sugar, for dusting
1 cup sugar
1 cup raisins
1 cup almonds, sliced
1/2 cup crystallized ginger
1/2 cup orange liqueur or warm water
2 large eggs
1 tablespoon sugar
2 1/4 teaspoon active dry yeast
2 teaspoon orange zest, grated
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
vegetable oil, for greasing the bowl

Directions

Soak raisins, ginger and almonds in orange liqueur in a medium bowl for at least 30 minutes (up to 8 hours) and set aside.

Warm milk in a medium saucepan over medium-high heat until just about to boil. Add 1 cup sugar, 1 cup butter and salt.

Remove from heat and let cool until lukewarm, then transfer to a large bowl or mixer.

In a small bowl, mix together yeast and 1 tablespoon sugar until liquid. Add to the milk, butter, and sugar mixture. Stir well.

Add eggs one at a time to mixture, then vanilla extract, and beat well.

Mix in orange zest, cardamom and nutmeg, then add 2 cups flour and mix until dough begins to come together.

Continue adding flour until dough ball forms. Knead dough until smooth and elastic. 

Place in a lightly oiled bowl, cover with a clean towel and place in a warm, draft-free place for 1 1/2-2 hours, or until doubled in size.

Punch down dough and add raisin nut mixture. Knead until completely incorporated and smooth.

Lightly grease a baking tray and shape dough into desired amount of loaves. Cover again with a clean towel, transfer to a warm, draft-free place and let rise for 1 hour.

Press loaves down in center and fold over lengthwise.

Place in oven and bake for 35-40 minutes (for smaller loaves) to 50-55 minutes (large loaves).

Remove from oven, melt remaining 3/4 cup butter and brush it onto loaves, and sprinkle generously with powdered sugar. 

Optional: wrap loaves tightly in plastic wrap and let sit for 1 day before serving to maximize flavor.

Popovers

Popovers

Makes 12

There are three secrets to great popovers.  Make sure the pan is hot before you pour the batter, fill each section not more than half full, and no peeking while they're in the oven.  They're much easier than you expect, and they make any meal feel festive.

*

Ingredients:
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing the pans
1 1/2 cups all purpose flour, sifted
3/4 teaspoon kosher salt
3 extra large eggs at room temperature
1 1/2 cups whole milk at room temperature

*

Directions:
Preheat the oven to 425 degrees.

Generously grease aluminum popover pans or custard cups with softened butter.  You will need enough pans to make 12 popovers.  Place the pans in the oven for 2 minutes to preheat.Meanwhile whisk together the flour, salt, eggs, milk, and melted butter until smooth.  The batter will be thin.  Fill the popover pans less than half full and bake for exactly 30 minutes.  Do not peek.

Serve hot! 

Yeast Dinner Rolls

Yeast Dinner Rolls

Yields 12 rolls 

Ingredients;
3 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup warm water (110º F)
1/2 cup whole milk
1 egg
2 tablespoons vegetable oil
2 tablespoons sugar
3 tablespoons butter, melted; plus extra for brushing 
   on top
1 teaspoon salt

*

Directions;
In a small bowl, combine warm water, 1 tablespoon sugar and active yeast. Set aside 5 minutes; mixture should be bubbly.

In a large bowl or mixer, combine milk, egg, oil, remaining sugar and salt and mix together.

Once yeast mixture has bubbled up, add that to the mixing bowl.

Gradually add flour to the dough mixture, beating on low speed. Dough should begin to come together.

Drizzle melted butter in and beat at medium-high speed for 2-3 minutes. Continue to knead until the dough comes together into a sticky, elastic ball.

Turn dough out into a lightly oiled bowl, cover, and place in a warm, draft-free place for 60-90 minutes, or until doubled in size.

Gently transfer dough onto a smooth, lightly floured surface and divide into 12 equal pieces. 

• [If not making immediately, freeze rolls at this point.]

Roll into balls, but slightly flatten one side and place it in a 9x13-inch baking dish that’s been lined with non-stick sprayed parchment paper.

Preheat oven to 375º F.

Set baking dish aside for another 45-60 minutes in a warm, draft-free place.

Optional: melt extra butter and brush it over the tops of the rolls.

Place rolls in oven and bake for 15-18 minutes, or until golden.

Remove from oven and lift parchment paper out of baking dish, transferring rolls to a wire rack to cool.

Stollen

                              

Stollen Loaf

Yields 2-4 loaves
Ingredients

3-4 cups all-purpose flour
1 3/4 cup (3 1/2 sticks) unsalted butter, divided
1 1/2 cups milk
1 1/2 cups powdered sugar, for dusting
1 cup sugar
1 cup raisins
1 cup almonds, sliced
1/2 cup crystallized ginger
1/2 cup orange liqueur or warm water
2 large eggs
1 tablespoon sugar
2 1/4 teaspoon active dry yeast
2 teaspoon orange zest, grated
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
vegetable oil, for greasing the bowl

*

Directions
Soak raisins, ginger and almonds in orange liqueur in a medium bowl for at least 30 minutes (up to 8 hours) and set aside.

Warm milk in a medium saucepan over medium-high heat until just about to boil. Add 1 cup sugar, 1 cup butter and salt.

Remove from heat and let cool until lukewarm, then transfer to a large bowl or mixer.

In a small bowl, mix together yeast and 1 tablespoon sugar until liquid and add to the warm milk mixture. Stir well.

Add eggs one at a time to mixture, then vanilla extract, and beat well.

Mix in orange zest, cardamom and nutmeg, then add 2 cups flour and mix until dough begins to come together.

Continue adding flour until dough ball forms. Knead dough until smooth and elastic. 
Place in a lightly oiled bowl, cover with a clean towel and place in a warm, draft-free place for 1 1/2-2 hours, or until doubled in size.

Punch down dough and add raisin nut mixture. Knead until completely incorporated and smooth.

Lightly grease a baking tray and shape dough into desired amount of loaves. Cover again with a clean towel, transfer to a warm, draft-free place and let rise for 1 hour.

Press loaves down in center and fold over lengthwise.

Place in oven and bake for 35-40 minutes (for smaller loaves) to 50-55 minutes (large loaves).

Remove from oven, melt remaining 3/4 cup butter and brush it onto loaves, and sprinkle generously with powdered sugar. 

Optional: wrap loaves tightly in plastic wrap and let set for 1 day before serving to maximize flavor.

Cinnabon Roll Half Recipe

Cinnabon  Half Recipe for 18

Photos can be found on the posting Cinnabons. (full recipe)

1 small box vanilla instant pudding made with

3/4 cup milk

*

1/4 cup warm water

1 Tablespoon sugar

1 package yeast

1/4 cup butter, melted and cooled

1/2 teaspoon salt

1 egg

3 cups flour

*

Filling:
1/4 cup butter, melted and cooled
1 cup brown sugar
2 teaspoons cinnamon 

Directions;

In a large bowl prepare pudding with 3/4 cup milk. In another bowl combine combine water, yeast, and sugar. Stir until well mixed and set aside. Add butter, salt and, eggs, mix well. Add yeast mixture and blend; combine pudding into mixture. Gradually add flour, knead until smooth.

***

Place in greased bowl, cover, and let rise until doubled. Punch down and let rise again. Roll out on lightly floured surface to a 17" wide x 21" high in size. (I apply a thin film of butter to my rolling pin and dust with flour.)

***

In a bowl mix the cinnamon and brown sugar together. Spread the soft butter over surface, leaving an inch margin top and bottom. Sprinkle surface with brown sugar mixture. Roll up very tightly. Cut at two inch intervals with sharp knife. Place on lightly buttered baking sheets to raise until doubled. (I cut my rolls at approximately 1 1/4" to 1 1/2" intervals).

***

Bake at 350 for approximately 15 minutes or until the top start to turn golden.

***

My suggestion: Since these cinnabons do require some time which is not all active time, making the dough, raising twice, rolling out, and raising again before baking, and they are a breakfast bread, I suggest placing the rolls on your buttered baking sheets, covering them with foil, and refrigerating them overnight. They will require about one hour or so to raise before baking. Bake at 350 degrees until the tops turn slightly golden, about 15 minutes. Cool and spread with icing.

***

Icing:

3 ounces cream cheese

1 teaspoon vanilla

1 to 1 1/2 teaspoons milk

1/4 cup butter

3 cups powdered sugar

***

Combine ingredients and beat until smooth and well incorporated. I take the back of a soup spoon to spread the icing on the cinnabon rolls.