Marcia Hassel's recipes

These are moist, delicate, feathery bites, with buttery bottoms and crusty tops of either milk-sugar powder or a dusting of sugar and cinnamon. This recipe makes a panful of tiny buns that are irresistible. Instead of the milk powder, I used  Real Cream Powder from Hoosier Hill Farm  (also on Amazon). If you don’t have either, just use the sugar cinnamon topping instead. Dough ¼ cup warm water 2 teaspoons instant yeast ¾ cup warm milk 1 egg ¼ cup unsalted butter, melted 1/3 cup sugar 1 teaspoon salt 2 teaspoon pure vanilla extract 3 – 3 ¾ cups all-purpose flour Finishing Touches 1/3 cup unsalted butter, melted ½ cup sugar and 2 teaspoons cinnamon (mix in a bowl) ½ cup sugar and 1/3 cup milk powder (mix in a bowl) In a mixer bowl, mix water and yeast and let yeast sit a minute. Quickly stir in milk, egg, butter, sugar, salt, vanilla and most of the flour. Knead to make a soft dough, 5-8 minutes and then cover and let rise 1 ½ hours. For the topping, have the butter ready. In on...

Starbucks  Raspberry Bars Back in the day my local Starbucks served the most amazing oatmeal crumble fruit bars, usually made with raspberries or blueberries. I replicated the recipe and now make it with peaches and nectarines but most often with summery raspberries. Crust/Topping 1 1/2 cups all-purpose flour 1 1/2 cups rolled oatmeal 3/4 cup brown sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon cinnamon 1 cup unsalted butter, in chunks Filling 4 cups raspberries or 2 cups blueberries and 1 cup raspberries 3/4 cup sugar 2 tablespoons cornstarch 1 tablespoon lemon juice or apple syrup Butter a 7 by 11 inch baking pan. Line a baking sheet with parchment paper. Set aside. Put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon in a food processor and pulse to blend, about 20 seconds. Add the butter and pulse to cut the butter into the dry ingredients until you have a crumbly mass - not dry but not sticking altogether. Toss the berries in a bowl with ...