Marcia Hassel's recipes

  This is just one of those gently spiced apple cakes that slices off in big hunks which is a good thing because it’s the type of cake everyone digs into for seconds. Best made a day (or at least hours) ahead. It sets up better and the flavors mature. It’s the fine-grained moist crumb with the sugary-donut coating that really makes it rock! Btw you have a choice here to glaze the cake or brush it with melted butter after baking and then dust on the Cinnamon Donut Sugar. I’ve even served it with caramel sauce! But the crunch of the coarse sugar and spice is just about this cake's main selling point. Cake Batter 1 ¼ cup unsalted butter 1 1/2 cups white sugar 1 cup golden brown sugar 1 tablespoon pure vanilla extract 4 eggs 3 cups all-purpose flour ½ teaspoon salt 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon nutmeg 1 cup whipping cream 1 tablespoon lemon juice Cinnamon Donut Sugar 1/4 cup white sugar 1/3 cup demerara or coarse white sugar ½ teaspoon ...

  Genius!  A little over-easy challah dough does double duty as the foundation of these light, holiday jelly doughnuts, also called soufganiot. You can also use the dough to cut ring doughnuts and toss in sugar and a bit of nutmeg or vanilla powder. 1 1/2 cups warm water 2 tablespoons instant yeast 3/4 cup sugar 1/2 cup canola oil 3 eggs 4 teaspoons pure vanilla extract 2 3/4 teaspoons salt 6-8 cups all-purpose flour (or half bread flour and all purpose) Canola oil for frying Finishing Touches Jam or jelly Sugar, coarse or regular Nutmeg, vanilla sugar In a large mixing bowl, briskly whisk together the water and yeast. Add in two cups of the flour, and then briskly stir in the sugar, honey, oil, eggs, vanilla, salt and most of the remaining flour. Mix, then knead on slowest speed of mixer to form a smooth but resilient dough (a soft but elastic bread dough). Add additional flour and knead 6 minutes and then fold in the cranberries and knead gently, another few minutes until th...

  There are donuts and there are kingpin donuts – the sort of old-fashioned kind that break you at the knee because they are that good. This recipe is them sort of donuts. The dough fries into the lightest donut you’ve ever had and it’s further enlivened by diced, fresh apples and cinnamon. Then they’re dunked in a gorgeous vanilla-cream fondant. You can’t  buy stuff like this.  An electric frypan is the best tool for this recipe. I used this one from Starfrit,  https://www.starfrit.com/en/heritage-the-rock-12-34-electric-skillet-3 Donut Dough 3 cups diced, peeled apples ¼ cup warm water 2 teaspoons instant yeast ¾ cup warm milk 1/3 cup sugar ¼ teaspoon salt ¼ teaspoon cinnamon 1 teaspoon pure vanilla extract 3 tablespoons softened unsalted butter 2 eggs 3 cups approximately, all-purpose flour Vanilla Cream Glaze 4 cups confectioners’ sugar ½ teaspoon cinnamon, optional ¼-1/2 cup cream 1 teaspoon pure vanilla extract Oil for frying Prepare apples and set aside. In a ...

  SERVES:   6-8 UNITS:   US INGREDIENTS Nutrition 1  pie shell, 9inch, baked  4  cups   strawberries , fresh and sliced  1  1 ⁄ 2 cups   water 3 ⁄ 4 cup   granulated sugar 2  tablespoons  cornstarch 3  ounces   strawberry gelatin DIRECTIONS In baked pie crust add sliced strawberries. In small saucepan, mix water, sugar, and cornstarch and bring to boil. Boil until mixture is clear and thick, approximately 2 minutes. Remove saucepan from heat and add the strawberry gelatin, stirring until dissolved. Pour this over the strawberries in pie shell. Chill and 

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 ...

made with the Whipped Cream  Icing for between the layers as well as the top and sides.  Marcia always slices strawberries and puts them on top and along the bottom edge.  The juice streams beautifully down the sides 1 cup butter, shortening 2-1/2 cup sugar 4 eggs 2-1/2 t. vanilla, divided 2-3/4 cups all-purpose flour 1 cup baking cocoa 2 t. baking soda 1/2 t. baking powder 1/2 t. salt 2 cups water 1 cup heavy cream 1/4 cup confectioners' sugar  4 cups buttercream frosting of your choice 1.  In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the 1-1/2 t. vanilla.  Combine dry ingredient; add to the creamed mixture alternately with water. 2  Pour into 3 greased and floured 9" round baking pans  Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire ...

3/4 cup butter, softened 1/2 cup confectioners' sugar 1-1/2 cup all-purpose flour 1 pkg (10-12 oz) white boking chips melted and cooled 1/4 cup heaving whipping cream 1 8 opz pkg cream cheese, softened 1/2 cup pineapple juice 1/4cup sugar 1 T cornstarch 1/2 t lemon juice 1-1/2  to 2 cups fresh strawberries, sliced 1 cup fresh blueberries 1 cup fresh raspberries 1.  Preheat oven to 300 degree.  Cream butter and confectioners' sugar until light and fluffy.  Beat in flour (mixture will be crumbly), Pat onto a greased 12" pizza pan.   Bake until lightly browned 25-28 minutes. Cool. 2.  Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over the crust. Refrigerate for 30 minutes.  Meanwhile, in a small saucepan, combine the pineapple juce, sugar, cornstartch and lemon juice. Bring to a boil over mediium heat; cook and stir until thickened, 2 minutes.  Cool. 3.  Arrange berries over cream cheese layer; brush with pi...

6 cups chopped Rhubarb (1/4-1/2") 3/4 cup sugar 1/4 cup flour 1/2 C water BARELY 1 t. cinnamon Mis together just so the rhubarb is coated but it's not runny in liquids.  This is good for spring rhubarb but you might need more water for summer rhubarb Topping 1 stick melted butter 1 cup flour 1/2 cup oatmeal 1 cup brown sugar Spray an 8" square pan, Add the rhubarb and then mix the topping til there are no huge lumps and sprinkle across the top of the rhubarb. Bake 35-40 minutes til bubbly and crisp This can be doubled and put into a 9x13 pan

Most modern phyllo-based versions of strudel have tough layers of phyllo on the underside, while the sheets on top shatter before you even cut a slice. Meanwhile, fillings collapse and leak everywhere, despite the bread crumbs supposedly added to soak up liquid and prevent leaking (instead, they just make the filling taste pasty). We warmed our apples through in the microwave in order to activate an enzyme that allows them to bake until tender without collapsing, and we stirred in ultradry panko bread crumbs instead of homemade toasted crumbs since we could use less of them (thus avoiding pastiness) to soak up a comparable amount of liquid. To avoid a compressed, tough underside, we used fewer sheets of phyllo and changed the typical wrapping technique so the seam was on the top instead of on the bottom. To minimize the flyaways on top, we dusted a small amount of confectioners’ sugar between the phyllo layers so that they fused in the oven, and we sliced our strudel while it was warm....

Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead. It makes the crust a snap: Just mix the flour, sugar, and salt with the oil and a little water until a soft dough forms; crumble it into the tart pan; press it into the sides and bottom; and bake it right away—no rolling or chilling required. Using olive oil in the filling doesn't compromise its firmness or sliceability because the filling gets plenty of structure from the protein in the eggs. Olive oil does, however, allow lemons' acidity to come to the fore in a way that butter doesn't. That means we can use a bit less juice and still enjoy plenty of bright lemon flavor. GATHER YOUR INGREDIENTS Crust 1 ½  cups (7½ ounces)  all-purpose flour 5  tablespoons (2¼ ounces) sugar  ½  teaspoon table salt  ½  cup  extra-virgin olive oil 2  tablespoons water  Filling 1  cup ...