Yule Bread Recipes

Yule Bread Recipes

Yule Bread Recipes

 

Sweet Potato and Carrot Spoon Bread
Ingredients
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 pound carrots (about 6 medium), peeled and cut into 1-inch pieces
2 cups milk
1/4 cup yellow cornmeal
2 tablespoons butter, cut up
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup pure maple syrup
1/2 cup whipping cream
4 egg yolks, lightly beaten
4 egg whites
Honey (optional)
Directions
Preheat oven to 400 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large pot cook sweet potatoes and carrots in lightly salted boiling water for 20 to 25 minutes or until tender; drain and return to pot. Use a potato masher to mash the mixture until nearly smooth. Set aside.
In a medium saucepan combine milk, cornmeal, butter, cinnamon, and 1/2 teaspoon salt. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened. Cool slightly.
In a very large bowl combine mashed sweet potato mixture, cornmeal mixture, flour, maple syrup, whipping cream, and egg yolks.
In a medium mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold some of the beaten egg whites into squash mixture to lighten. Fold in remaining egg whites. Pour batter into the prepared baking dish. Bake about 40 minutes or until top is golden and center feels firm when lightly touched. Cool slightly. If desired, drizzle with honey.
From the Test Kitchen
Don’t like cinnamon? Use a pinch of freshly grated nutmeg instead. Want added texture? Toss in 2 cups cooked corn kernels. Not a fan of carrots? Replace them with turnips.

Yule Bread Recipes
Streusel Apple Bread
ingredients
2 cups all-purpose flour
1 cup chopped cored apple
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour milk* or orange juice
1/3 cup chopped cranberries
2/3 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
1 tablespoon butter, melted
directions
Grease bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside. In a small bowl toss 2 tablespoons of the 2 cups flour with the apple; set aside. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds; gradually beat in granulated sugar until combined. Beat in eggs and vanilla. Combine remaining flour with baking soda and salt; add to beaten mixture alternately with milk or orange juice. Stir in apple mixture, cranberries and 1/3 cup of the walnuts. Spoon into prepared pan, spreading evenly.
In a medium bowl combine brown sugar, 2 tablespoons flour, lemon peel, 1 tablespoon melted butter and remaining nuts; sprinkle evenly over batter in pan. Bake, uncovered, in a 350 degree F oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack. Wrap and store overnight at room temperature before slicing. Makes 12 servings.
For sour milk: Place 1 teaspoon lemon juice or vinegar in a 1 cup glass measure; add milk to equal 1/3 cup. Let stand 5 minutes.

Yule Bread Recipes
Maple Swirl Biscuits
Ingredients
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cold butter
1 1/4 cups milk
1/4 cup pure maple syrup
1/2 cup maple sugar or granulated sugar
1 tablespoon apple pie spice
1/2 cup butter, softened
2/3 cup raisins (optional)
2 tablespoons butter, melted
1 recipe Maple Glaze
Directions
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper, extending edges over ends; set aside. In a large bowl combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in 1/2 cup cold butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk and maple syrup all at once. Using a fork, stir just until dough forms a ball.
On a lightly floured surface, knead dough gently for 10 to 12 strokes. If desired, place dough between two pieces of parchment paper. Roll or pat dough into a 14×10-inch rectangle. In a small bowl combine maple sugar and apple pie spice. Spread dough with 1/2 cup softened butter; sprinkle with the sugar-spice mixture. If desired, sprinkle with raisins. Starting from a long side, roll up in a spiral. Pinch seam to seal. Using a sharp knife, cut into 12 slices. Arrange slices, cut sides down, in prepared pan. Drizzle with the 2 tablespoons melted butter.
Bake in the preheated oven for 18 to 20 minutes or until golden. Using edges of parchment paper, lift from pan to a wire rack. Cool slightly. Drizzle with Maple Glaze.
Maple Glaze
Ingredients
1 1/4 cups of powdered sugar
2 tablespoons of pure maple syrup
1 teaspoons of milk
Directions
In a small bowl combine powdered sugar and maple syrup. Stir in enough milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.

 

 

Yule Bread Recipes

Ginger-Pear Star Scones
Ingredients

2 1/2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 tablespoon finely chopped crystallized ginger
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup butter, cut up
1 cup finely chopped Bosc pear
2 eggs, lightly beaten
2/3 cup whipping cream
Whipping cream
Freshly grated nutmeg and/or finely chopped crystallized ginger (optional)
1 Recipe Spiced Butter
Directions

Preheat oven to 400 degrees F. In a large bowl stir together flour, brown sugar, baking powder, 1 tablespoon ginger, 1/2 teaspoon grated or 1/4 teaspoon ground nutmeg, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pear. Make a well in center of flour mixture; set aside.
In a medium bowl combine eggs and 2/3 cup whipping cream. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Lightly roll or pat half of the dough at a time into a 7-inch circle. Using a 2- to 2-1/2-inch star-shape cutter, cut out scones. Re-roll scraps to cut additional scones.
Place scones 2 inches apart on an ungreased baking sheet. Brush with additional whipping cream. If desired, sprinkle with additional grated nutmeg and/or ginger. Bake for 8 to 12 minutes or until golden. Serve warm with Spiced Butter.
From the Test Kitchen
Prepare scones as directed. Place cooled scones in a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. To serve, thaw at room temperature. If desired, preheat oven to 350 degrees F. Place scones on a baking sheet and bake for 5 to 6 minutes or until warm. Serve with Spiced Butter.
Spiced Butter
Ingredients
1 tablespoon of sugar
1/2 teaspoon of finely chopped crystallized ginger
1/4 teaspoon of freshly grated nutmeg or 1/8 teaspoon ground nutmeg
Dash ground cinnamon
1/2 cup of butter, softened
Directions
In a small bowl stir together sugar, ginger, nutmeg, and cinnamon. Stir in butter until combined. Cover and chill until ready to serve.

source BHG