Cinnamon Raisin Challah

Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
Cinnamon Raisin Challah
Print Recipe
    Servings
    1 large loaf
    Servings
    1 large loaf
    Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
    Cinnamon Raisin Challah
    Print Recipe
      Servings
      1 large loaf
      Servings
      1 large loaf
      Ingredients
      Servings: large loaf
      Instructions
      1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
      2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
      3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
      4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
      5. Line a large baking tray with parchment.
      6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
      7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
      8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
      9. Remove from oven to a cooling rack and allow to cool prior to slicing.
      Recipe Notes

      For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

      This bread is wonderful toasted with a little apricot jam.

      It toasts quickly because of the sugar content.

      Coconut Oatmeal Cookies

      Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
      Coconut Oatmeal Cookies
      Print Recipe
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
        Coconut Oatmeal Cookies
        Print Recipe
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Ingredients
          Servings: cookies
          Instructions
          1. Preheat oven to 350℉.
          2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
          3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
          4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
          5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
          6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
          7. Bake one tray at a time on the middle rack for 10-12 minutes.
          8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

          Apple Date Cake with Pecan Streusel

          Apple Date Cake with Pecan Streusel
          Print Recipe
            Servings Prep Time
            20-24 pieces 40 minutes
            Cook Time
            40 minutes
            Servings Prep Time
            20-24 pieces 40 minutes
            Cook Time
            40 minutes
            Apple Date Cake with Pecan Streusel
            Print Recipe
              Servings Prep Time
              20-24 pieces 40 minutes
              Cook Time
              40 minutes
              Servings Prep Time
              20-24 pieces 40 minutes
              Cook Time
              40 minutes
              Ingredients
              Apple Date Cake
              Pecan Streusel
              Servings: pieces
              Instructions
              Pecan Streusel
              1. In a small bowl, stir together all ingredients and set aside.
              Apple Date Cake
              1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
              2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
              3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
              4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
              5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
              6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
              7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
              8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.

              Cranberry Pork Rib Roast


              Cranberry Pork Rib Roast
              Print Recipe
                Servings Prep Time
                6-10 people 30 minutes
                Cook Time Passive Time
                120 minutes 20-30 minutes
                Servings Prep Time
                6-10 people 30 minutes
                Cook Time Passive Time
                120 minutes 20-30 minutes
                Cranberry Pork Rib Roast
                Print Recipe
                  Servings Prep Time
                  6-10 people 30 minutes
                  Cook Time Passive Time
                  120 minutes 20-30 minutes
                  Servings Prep Time
                  6-10 people 30 minutes
                  Cook Time Passive Time
                  120 minutes 20-30 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  Pork Rib Roast
                  1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
                  2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
                  Cranberry Apple Sauce
                  1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
                  2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

                  Spicy Oatmeal Cookies

                  Spicy Oatmeal Cookies
                  Print Recipe
                    Servings Prep Time
                    4 dozen 20 minutes
                    Cook Time Passive Time
                    8-10 minutes 10 minutes
                    Servings Prep Time
                    4 dozen 20 minutes
                    Cook Time Passive Time
                    8-10 minutes 10 minutes
                    Spicy Oatmeal Cookies
                    Print Recipe
                      Servings Prep Time
                      4 dozen 20 minutes
                      Cook Time Passive Time
                      8-10 minutes 10 minutes
                      Servings Prep Time
                      4 dozen 20 minutes
                      Cook Time Passive Time
                      8-10 minutes 10 minutes
                      Ingredients
                      Servings: dozen
                      Instructions
                      1. Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
                      2. In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
                      3. Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
                      4. Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
                      5. Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
                      Recipe Notes

                      -recipe yields 48 2 1/2" cookies.

                      -for best results, bake each tray separately on the middle rack.

                      -you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.