Marcia Hassel's recipes

  King’s Hawaiian Rolls  are the iconic little bread everyone raves about. Traditionally made with pineapple juice among other good things like honey and buttermilk, this spongey rolls are irresistible. This recipe yields a sweet, slightly tangy side roll that is good on its own or as a slider bun or a breakfast sandwich bun. These are tender and golden and as good toasted as they are fresh.  Dough ¼ cup water 4 ½ teaspoons dry yeast ½ cup buttermilk 3/4 cup pineapple juice 1/3 cup unsalted butter, melted 1/3 cup honey 1 egg 1 tablespoon pure vanilla extract 1 ¾ teaspoon salt 5- 5 ½ cups all-purpose flour 2 tablespoons potato starch, optional Honey Butter Glaze ¼ cup unsalted butter, melted 1 tablespoon honey In a mixer bowl, briskly stir water and yeast together. Then add in buttermilk, pineapple juice, butter, honey, egg, vanilla, salt, most of the flour and the potato starch if you’re using it. Stir and then adding in flour as required, knead to make a soft dough, 3-5 ...

  Vanilla Cinnamon Streusel Topping ¼ cup unsalted butter 3 tablespoons flour 1/3 cup brown sugar, firmly packed 2 tablespoons white sugar 1/2 teaspoon cinnamon 1 1/2 teaspoons vanilla powder, optional 1/3 cup finely chopped walnuts Batter 1 ½ cups golden brown sugar, firmly packed ¾ cup unsalted butter, melted 2 teaspoons pure vanilla extract 2 eggs ¼ cup water ¾ cup sour cream 3 cups all-purpose flour 3/8 teaspoon salt 2 ½ teaspoons baking powder ½ teaspoon baking soda Fondant 1 cup confectioners’ sugar ½ teaspoon pure vanilla extract Cream, as required Preheat oven to 375 F. Line a large baking sheet with parchment paper. Arrange the oven to have the rack in the upper third or middle of the oven. Line a baking sheet with parchment paper. Spray a muffin tin very generously with non-stick cooking spray. Line 9 of the muffin cups with muffin liners. Place on baking sheet. Prepare the streusel by pulsing all ingredients in a food processor to get a crumbly mixture. Set aside. For th...

  Soft, chewy and oven baked as opposed to boil-and-bake, these bagels are just the thing with cream cheese or as a sandwich base. There’s something uniquely comforting about these rolls.  You can sprinkle them with Everything Topping or sugar and sesame seeds. You can also dip these into za’taar spice and serve with cold salads, such as eggplant, hummus or whipped feta.   Dough 1 ½ cups warm water 1 tablespoon instant yeast 3 tablespoons milk ¼ cup sugar 1 14 teaspoon salt ¼ cup vegetable oil 1 egg 2 cups bread flour 2 ½ cups all-purpose flour Finishing Touches Egg wash Everything topping Sesame seeds Sugar In a large mixer bowl, briskly mix together water, yeast, milk, sugar, oil egg, bread flour and most of all-purpose flour. Mix and then knead, adding in more flour as required to make a soft dough. Shape into a ball, cover and let dough rise 30-45 minutes. On a floured board, gently deflate dough and divide into 6 (for small bagel breads) or 10 (for smaller bagels), R...

  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 ...

  2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup Crisco, butter flavored 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts (Optional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.) Sea Salt Step 1 Preheat oven to 375° F. Step 2 Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto preheated stone. Sprinkle with sea salt. Step 3 Bake for 9 minutes or until done but the edges are not crispy. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

  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 

  LUSCIOUS FUDGE MUFFINS I have a crew of (adult) kids who love cake but dislike frosting. For them, I make this decadent, easy, deeply  fudgy muffin that makes up with a texture between a brownie and a cupcake. They stay fresh for days or freeze and are wonderfully satisfying without being fussy. If you know someone who likes chocolate but isn’t a fan of frosting this is for them!   Cake 2 cups sugar 1 cup unsalted butter, melted ¼ cup vegetable oil 3 eggs 2 teaspoons pure vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 cup cocoa - measured then sifted 1 1/2 cups warm, flat, cola 1 cup chocolate chips, optional Preheat oven to 350 F. Line 12-16 muffin wells with muffin liners and place on a parchment paper lined baking sheet. Arrange rack in oven to middle position. In a large mixer bowl, blend sugar, butter and oil. Blend in eggs and vanilla and then fold in the flour, salt, b...