RECIPE: BUTTER SWIM CINNAMON BISCUITS

BUTTER SWIM CINNAMON BISCUITS

8x8 heatproof dish

1/2 cup butter
Filling

1/3 cup dark brown sugar

1 tablespoon ground cinnamon

1 1/4 cups heavy cream, divided

Biscuits

2 1/2 cups all-purpose flour

3 tablespoons white sugar

1 tablespoon baking powder

3/4 teaspoon kosher salt1 cup whole buttermilk

Glaze

1 1/2 cup Confectioners sugar

3 ounces cream cheese, softened

DIRECTIONS

Preheat the oven to 425 degrees F

Place butter in an 8x8-inch baking dish and put it in the oven until the butter melts. Set aside.

Stir the brown sugar, cinnamon, and 2 tablespoons heavy cream together in a small bowl until smooth and set aside.

Whisk the dry ingredients: flour, sugar, baking powder, and salt together in a bowl. Add 1 cup each heavy cream and buttermilk and stir until completely combined.

Divide the batter in half. It will be thick, so work quickly to spread the first 1/2 of the batter out as evenly as possible on the bottom. Yes- on top of the butter.

Spoon the brown sugar mixture evenly over the batter. Top with remaining batter.

Use a knife to score batter into 9 squares.

Bake until biscuits are evenly browned and cooked through, about 25 to 27 minutes.

While it bakes, whisk the Confectioners sugar and cream cheese together with a few drops of the remaining heavy cream as needed until it is the consistency you want. Set aside.

When the biscuits are done, spread the icing evenly over hot biscuits. Serve immediately.

RECIPE: CRANBERRY ORANGE SCONES

Cranberries are not just for the holidays… I love the dried cranberries all year long. While I use the Craisins dried cranberries in this recipe, you can use something else if you prefer but do not use frozen fruit. Fresh cherries and fresh blueberries work very well. Enjoy!

CRANBERRY ORANGE SCONES

1 3/4 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled unsalted butter. cut into pieces

6 tablespoons half-and-half

1 large egg, beaten

1/2 cup dried cranberries

1 teaspoon orange zest (save orange for the glaze)

Orange Glaze

1 cup (120g) Confectioners' sugar

2-3 Tablespoons (30-45ml) fresh orange juice

Directions:

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

In a bowl by hand, blend together flour, sugar, baking powder, salt, and butter.

Add the half and half, beaten egg, cranberries, and 1/3 teaspoon orange zest; mix until the dough holds together.

Turn the dough out onto a lightly floured surface. Pat the dough into a ½” round circle and fold both sides to the middle. Pat it out into a circle and repeat two more times. Use flour as needed to keep the dough from sticking but do not over flour- it will result in dry scones.

Pat the dough out again to a 1/2-inch-thick round. Cut into 8 wedges or use a biscuit cutter and cut into rounds, if you prefer.

Transfer the wedges to the prepared baking sheet. Bake for 14 minutes or until golden brown. When they come out of the oven, brush with a small amount of melted butter and sprinkle with a tiny amount of sugar.

Serve warm with butter, jam, clotted cream, or your favorite fruit compote.

These can also be frozen and baked at a later time.

MARTIE DUNCAN MAKES STRAWBERRY NUTELLA STUFFED FRENCH TOAST

Why have one slice of bread for your French Toast when you can have two with strawberries and Nutella in the middle? This recipe is so good, you’ll be tempted to make it every weekend—brunch will never be the same!

STRAWBERRY NUTELLA STUFFED FRENCH TOAST
Makes 5 servings

INGREDIENTS
5 large eggs
¾ cup heavy cream (you may also use milk or half and half or any combination)
1/4 teaspoon kosher salt
1 ½ cups fresh strawberries, sliced thick
10 slices Brioche or soft loaf bread, thick sliced is best
10 tablespoons Nutella® chocolate hazelnut spread
1/2 tablespoon unsalted butter
1/4 cup Confectioners sugar, for dusting
Maple syrup, optional

DIRECTIONS:
Hull and slice the strawberries. Set aside on a paper towel.

In a large mixing bowl whisk together the eggs, heavy cream and salt. Set aside.

Spread the bread with Nutella, making certain to go all the way to the edges. This is the “glue” that will hold the bread together. Put strawberry slices on top of five slices of bread which have been spread with Nutella. Put the bread together to form 5 sandwiches.

Preheat a large nonstick skillet over medium heat.

Working one at a time, quickly dip the sandwich in the egg mixture, letting it sit about 2-3 seconds per side to soak up the egg mixture.

Turn up the heat to medium-high. Add a pinch of the butter to the pan. When the butter bubbles, add the sandwich and cook until golden brown, about 2-3 minutes per side until golden brown. Repeat.

Use a serrated knife to slice on the diagonal for serving.
Dust with Confectioners sugar. Serve with warm maple syrup, if desired.