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 one bowl, m

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 the sugar