Beth Cato's Blog, page 8

Maple is a regular theme here on Bready or Not, and these Glazed Maple Shortbread Cookies are as delicious as they look.

They are simple to make, too. Easy dough. Chill it for a bit. Shape and bake. Make the glaze. If you use a complicated cookie cutter, that might make the glazing more tedious, but that’s a choice to make. This scalloped version was easy to do with the back of a spoon.

These cookies are great year-round! Good flavors should be confined to no particular season.

PrintBready or Not Original: Glazed Maple Shortbread CookiesThese classic cookies are imbued with maple from top to bottom! The dough can be made a few days in advance. I used a scallop-edge cutter, but use whatever shape you want, including a maple leaf. A 2-inch cutter makes about 50 cookies.Course Dessert, SnackKeyword cookies, mapleServings 50 cookiesAuthor Beth CatoEquipmentplastic wrapbaking sheetcookie cutterRolling PinIngredientsDough1 cup unsalted butter (2 sticks) softened1/2 cup white sugar3 Tablespoons cornstarch2 teaspoons maple flavor1 3/4 cups all-purpose flourGlaze1 cup confectioners’ sugar1/3 cup maple syrupInstructionsIn a large bowl, beat together the butter, sugar, cornstarch, and maple flavor. Gradually add the flour. Shape the dough into a disc and encase in plastic wrap. Chill it for at least 45 minutes in the fridge until it’s firm enough to roll out, but it can be kept there for up to 2 days–but note that it will get quite hard with longer storage. If it’s there over a day, let it sit at room temp for 30 minutes to an hour to soften enough to roll out (but don’t let it get too soft, either).Preheat oven at 325 degrees. Line a baking sheet with parchment paper.Lightly flour a surface and roll out dough to 1/4 inch thickness. Cut out cookies. Place spaced out on parchment.Bake for 18 to 20 minutes. Remove from pan to cooling rack. Once they are cool, mix the glaze. Use the back of a spoon to spread glaze onto cookies, Set them back on cookie sheet or rack to set for an hour or two. Pack in sealed containers for up to a few days.OM NOM NOM!

The blog is titled Bready or Not. Today, it is decidedly bready, as the recipe is one for Sweet Crescent Rolls made using a bread machine.

The recipe requires little hands-on effort. The dough mixes in the bread machine. You divide it and form the crescent rolls, which is actually rather fun. They rise. You then bake. The recipe makes 24 rolls, meaning you can feed a crowd or you can freeze a bunch.

These keep well in the freezer for months. This is the kind of thing you can make at Thanksgiving and then pull out as needed through the rest of the holiday season.

Modified from Allrecipes.com Magazine Oct/Nov 2014.

PrintBready or Not: Sweet Crescent Rolls in the Bread MachineMix the dough in the bread machine, shape it for the second rise, then bake in the oven. This dinner side is easy to make, and fantastic to prepare in a big batch to freeze for later! Modified from Allrecipes.com Magazine Oct/Nov 2014.Course BreadCuisine AmericanKeyword yeast breadServings 24 rollsAuthor Beth CatoEquipmentfood thermometerbread machineparchment paperfood scalecookie sheetknife or pizza cutterIngredients1/2 cup warm water (110 degrees)1/2 warm milk or half & half (110 degrees)1 large egg room temperature1/3 cup unsalted butter softened3 3/4 cup all-purpose flour1/2 cup white sugar1 teaspoon salt2 1/4 teaspoon active dry yeast or 1 packet active dry yeast1/4 cup unsalted butter softened, for fillingInstructionsPlace ingredients in recommended order for bread machine, usually liquid first: water, milk, egg, butter, flour, sugar, salt, and yeast. Start dough cycle, and let it mix and complete the first rise.Prepare a baking sheet or sheets with parchment paper.Once that is done, remove dough and divide in half using food scale. Roll each half into a 12-inch round. Divide the 1/4 cup butter in half and spread over each round. Use a knife or pizza cutter to slice each round into 12 wedges. Starting at the wide end, roll up each triangle gently but tightly to form a crescent roll. Place each roll, narrow side down, on the baking sheet.Cover pan with plastic wrap or a clean towel and let rise in a warm spot for an hour. Meanwhile, start preheating oven at 400 degrees.Once rolls are risen after the hour, bake for 10 to 15 minutes, switching pan position in oven, if necessary, to prevent overbrowning. Let cool for 15 minutes before serving.Cool rolls can also be frozen for later enjoyment; thaw them at room temperature then heat wrapped in aluminum foil at 350 degrees for about 10-12 minutes.OM NOM NOM!

Need a smaller portion apple cake? Use your loaf pan! This Dutch Apple Loaf Cake has a crumble topping that is a bit messy, sure, but it’s also delicious.

I used three small apples in this cake, which came to about 2 cups diced up. That would probably equal two mediums or one really huge apple. You have more wiggle room in this recipe’s fruit content than you would in, say, an apple pie where the volume is more obvious.

This is an especially nice recipe to cut into slices and freeze for later. They thaw fast, too, making them great to pack for the road to enjoy on a trip or for a snack or lunch–though remember, they might be a little crumbly, so maybe eat where the birds can enjoy those crumbs.

PrintBready or Not: Dutch Apple Loaf CakeThis loaf cake is a lovely smaller portion cake that is perfect for a breakfast, brunch, or to freeze in slices to eat later.Course Breakfast, SnackCuisine AmericanKeyword apple, walnutsAuthor Beth CatoEquipment9×5 loaf panparchment papernonstick sprayIngredientsTopping:1/4 cup white sugar1/4 cup all-purpose flour2 teaspoons ground cinnamon1/4 cup unsalted butter cold, cut upCake:1/2 cup unsalted butter softened1 cup white sugar2 large eggs room temperature1/4 cup buttermilk or soured milk (see note)1 teaspoon vanilla extract2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda2 cups apple pieces peeled and diced (about 3 small apples)1/2 cup walnuts choppedInstructionsMix toppingCombine sugar, flour, and cinnamon. Cut in the butter until the mixture becomes crumbly. Tuck into fridge while the loaf is made.Create loaf cakePreheat oven at 350 degrees. Cut parchment paper to fit into loaf pan like a sling, the paper extending up both long sides. apply nonstick spray into middle.In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time. Add the buttermilk and vanilla.In a small bowl, sift together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet. Fold in the apple pieces and the walnuts. Pour batter into the pan and even out. Sprinkle topping mix to cover.Bake for 55 to 60 minutes, until a toothpick inserted into the middle comes out clean. Cool for 20 minutes in pan before using the parchment to lift the cake onto a rack. Keep stored at room temperature, wrapped in plastic wrap or otherwise covered. Pieces can also be individually wrapped and frozen.OM NOM NOM!NotesTo make soured milk as a buttermilk substitute, add 3 teaspoons of lemon juice or vinegar to a liquid 1/4 cup, then add milk to half & half to the 1/4 line. Let sit for about 10 minutes at room temperature. It should curdle. Use full amount in recipe.

Some bundt cakes are super complicated with long lists of ingredients. This Pear Bundt Cake is not. It takes about 10 minutes to throw together, and only has four ingredients plus optional confectioners’ sugar to sprinkle on top.

This is a cheap cake to make, too. I bought Aldi’s classic white cake mix and found pears for under a buck (originating in South Africa, which was a first for me) with the discount foods at Menards. Then the eggs–well, those prices seem to fluctuate all over these days. But hey, maybe save the egg yolks from this recipe to make a Big Batch of Chocolate Chip Shortbread?

I must note something important about this recipe, too–the cake is lovely and soft. So soft that you should use a sharp knife to cut it, and also, the cake should be eaten within the day. The pear juice, I think, just keeps breaking down the interior crumb as the cake sits around. So, serve this for a crowd. I didn’t test freezing this cake, as I do many cakes, but because it is so moist, I don’t think it would be a good candidate for that.

Modified from Centennial Kitchen Fall Baking 2021.

PrintBready or Not: Easy Pear Bundt CakeThis recipe uses cake mix and canned pears to bake up an easy bundt cake that is reminiscent of angel food cake–but be warned, it’s so soft and lush, it is best eaten within a day or it gets extra soft and lush. Modified from Centennial Kitchen Fall Baking 2021.Course Breakfast, Dessert, SnackKeyword bundt cake, cake, cake mix, pearAuthor Beth CatoEquipmentbundt pannonstick spray with flourIngredients15 ounces canned pear halves in light syrup15.25 ounce white cake mix box1 whole egg2 egg whitesconfectioners' sugar to sprinkle on top, optionalInstructionsPreheat oven at 350 degrees. Use nonstick spray with flour on the interior of a bundt pan.Drain the pears, reserving the syrup. Mash the pears with a fork to break into small chunks.In a large bowl, reunite the mashed pears with the syrup. Add the cake mix, egg, and two egg whites. Beat for several minutes to fully incorporate and create a light batter.Pour batter into prepared pan. Bake for 50 to 55 minutes; the middle of the cake should pass the toothpick test. Cool for 20 minutes, then invert cake onto cooling rack to completely cool.If desired, sprinkle on confectioners’ sugar just before serving. Cut into slices with a sharp knife (seriously, the cake is very soft) and enjoy! Cake is best if eaten within a day.OM NOM NOM!

This Apple Butter-Pecan Roll is something special, a gorgeous and small round of braided bread jeweled with pecans. It’s perfect for a few people to share as a treat.

Honestly, I’d rather have this than most cakes. It is as delicious as it looks, but it does take time to make and dirties a lot of dishes in the process. Definitely a special occasion kind of thing.

I modified this immensely from a recipe called Sweet Potato-Pecan Sweet Roll in Bake from Scratch’s September/October 2023 issue. Obviously, I replaced the sweet potato, but I also extensively rewrote the recipe to try to clarify what should be used and when. I find it very confusing when, in an already complicated recipe, I need to divide things within the ingredient list.

I hope that some of you take on the challenge of this recipe and find my new version doable even if it is still daunting!

PrintBready or Not Original: Apple Butter-Pecan RollThis recipe results in a gorgeous small coronet of braided bread, shining with glaze and jeweled by pecans. It is perfect for a few people to share.Course Bread, Breakfast, DessertKeyword pecans, yeast breadAuthor Beth CatoEquipmentinstant read thermometernonstick spraycake panRolling Pinkitchen shears or knifeIngredientsDry dough ingredients1 1/2 cups all-purpose flour2 Tablespoons brown sugar packed1 teaspoon kosher salt1 teaspoon instant yeast1/8 teaspoon ground nutmegWet ingredients for dough1/2 cup buttermilk or soured milk [see note]1/3 cup apple butter3 Tablespoons unsalted butter softenedFilling1 1/2 teaspoons ground cinnamon1 teaspoon ground ginger3 Tablespoons brown sugar packed2 Tablespoons unsalted butter softened1/4 cup toasted pecan piecesTopping2/3 cup confectioners’ sugar1 1/2 Tablespoons milk or half & half1 teaspoon unsalted butter melted (5 grams)1/4 teaspoon kosher salt2 Tablespoons pecan piecesInstructionsIn a large bowl, whisk together the dry dough ingredients: flour, brown sugar, salt, yeast and nutmeg. Dig a well in the center.In a small saucepan, gently bring to medium heat the wet dough ingredients: buttermilk/soured milk, apple butter, and butter. Stir until the butter is melted and an instant-read thermometer is over 100-degrees. (Don’t go over 120 or the heat may kill the yeast.)Pour the saucepan contents into the well in the flour. Use a big spoon to stir until combined.Heavily flour a clean surface. Turn out the dough onto it and knead until the mixture is elastic and only mildly tacky, about 8 to 10 minutes. Flour hands and surface more if necessary.Apply nonstick spray inside a medium bowl. Place dough inside, turning to grease all sides. Cover and let rise in a warm spot for about 40 minutes.Meanwhile, put nonstick spray in a round cake pan.In a small bowl, stir together the first three filling ingredients: cinnamon, ginger, and brown sugar.Punch down the dough and let it rest about 5 minutes. Turn the dough out onto the floured surface again and roll into a 14×8-inch rectangle. Spread the 2 Tablespoon softened butter over the dough, leaving a bare 1/2-inch frame around the edge. Sprinkle the cinnamon mixture over the butter, forming a thick layer. Sprinkle 1/4 cup of pecan pieces on top.Roll up the dough, long-ways, and pinch the seam to seal it. Rock and roll the dough tube, stretching it out, evenly extending the length to 15 inches. Arrange it so the seam is on the side facing you.Use kitchen shears or a knife to cut the log in half lengthwise, but leave it connected by an inch at one end. Turn the cut sides to face upward. Carefully twine them together in a simple braid, bringing the uncut end around to tuck underneath, forming a braided circlet. Place inside cake pan with the cut sides facing up. Cover again to rise in a warm place for 20 to 30 minutes.Preheat oven at 350 degrees.Place bread in hot oven. Bake for 35 to 40 minutes; an instant-read thermometer plunged into the middle should be over 190 degrees. If it’s looking very brown near the end, cover it with foil for the rest of the bake.Cool for about 20 minutes as the glaze is made.Whisk together the confectioners’ sugar, milk, butter and salt. Dribble over warm bread so that the glaze cascades along the ridges. Sprinkle pecan pieces over the top.Serve immediately. Any leftovers are best if warmed briefly in the microwave or oven.OM NOM NOM!NotesTo make soured milk, place 2 teaspoons lemon juice or vinegar in a liquid measuring cup. Pour in milk or half & half to equal the 1/3 cup called for by this recipe. After about 10 minutes, the mixture should be thick and curdled.

Do you need a whole lot of cookies? This Big Batch Chocolate Chip Shortbread recipe has got you covered.

This recipe doubles my Pride O’ Scotland Shortbread Recipe (one of the first cookie recipes I ever called ‘mine’ back in my teens) and adds chocolate chips. I’ve reworked my basic shortbread recipe many ways over the years; check out versions with Cookie Butter, Lemon, and Chocolate Chip Espresso.

A few important things to mention here. Before the shortbread is baked, be sure to use a fork to poke holes over the top and then cut into the dough to form the shapes of the future cookies. Then, as soon as the pan is out of the oven, cut again along those lines. A lot of classic shortbread recipes produce cookies that are firm and soft, and if they are cut after being cooled, they may just fall apart.

PrintBready or Not Original: Big Batch Chocolate Chip ShortbreadNeed a lot of cookies, without a lot of fuss? This recipe makes that easy, though the sheer quantity of dough requires some hands-on work!Course Dessert, SnackCuisine BritishKeyword chocolate, cookies, shortbreadAuthor Beth CatoEquipmentjelly roll pan (15x10x1)Ingredients2 cups unsalted butter (4 sticks) softened2 egg yolks2 teaspoons vanilla extract or vanilla bean paste4 cups all-purpose flour1 1/2 cups white sugar1/2 teaspoon salt1 cup chocolate chipsInstructionsPreheat oven at 375-degrees. Line jelly roll pan with foil and apply nonstick spray.In a large bowl, beat together the butter, egg yolks, and vanilla. In another bowl, stir together the flour, sugar, and salt. Gradually add the dry ingredients to the wet. If using something like a KitchenAid, by the end, the thick dough will likely require setting the beater aside and using both hands. Distribute the chocolate chips throughout.Press dough into prepared pan. Flatten evenly with palms. Prick surface all over with floured fork. Use a knife or bench knife to score the dough into finger-sized wedges.Bake for at least 20 minutes; the tops should just be turning golden, with the middle set and dry. Remove from oven. Immediately cut again following slash marks.Let shortbread cool. Cut again along slash marks. Use the foil to carefully lift the shortbread onto a cutting board to pull apart the pieces. Shortbread will keep in a sealed container for several days.OM NOM NOM!

This luscious Cider Pound Cake, made in a tube pan, is great by itself or eaten alongside fruit and/or ice cream.

There are no apples in this cake. That means it’s fast and easy to make, too. No peeling, or dicing or grating. Instead, the recipe relies on sparkling apple cider for sweetness and gentle flavor.

“Sparkling cider” means nonalcoholic. That doesn’t mean you should use any old apple juice, though. Apple cider has more flavor and heft (i.e. not so watery). I used a seasonal version from Aldi that is all Honeycrisp, but any basic sparkling cider will do!

Modified from Centennial Kitchen Fall Baking Magazine 2021.

PrintBready or Not: Cider Pound CakeThis recipe includes no actual pieces of apple, instead getting sweetness and fresh flavor from sparkling (meaning nonalcoholic) apple cider. The outside of the cake will form a crunchy crust, while the inside is tender and moist. Modified from Centennial Kitchen Fall Baking Magazine 2021.Course Breakfast, Dessert, SnackKeyword apple, bundt cake, cake, cider, tubeAuthor Beth CatoEquipmentlarge tube pannonstick sprayIngredientsCake2 cups unsalted butter (4 sticks) softened2 cups white sugar6 large eggs room temperature3 1/4 cups all-purpose flour1/4 teaspoon salt1/2 cup sparkling apple ciderGlaze1 cup confectioners’ sugar1 teaspoon clear vanilla extract1 Tablespoon sparkling apple ciderInstructionsPreheat oven to 350 degrees. Coat a tune pan with nonstick spray.In a big bowl, cream together the butter and sugar until they are fluffy. Add the eggs in sequence, beating well after each addition.In another bowl, stir together the flour and salt. Gradually add it to the large bowl along with the apple cider, going back and forth in increments. Scrape the bottom of the bowl to ensure everything is mixed. Pour batter into prepared pan and smooth out the top.Bake for 1 hour and 5 minutes to 1 hour and 20 minutes, until a toothpick plunged into the center of the cake comes out clean. Cool in pan for 20 minutes, then invert onto a cooling rack to completely cool.Once the cake is cool, in a small bowl, combine the three glaze ingredients to make a thick but moveable glaze. Dribble over cake so that it oozes over sides.Let set at least 30 minutes before cutting. Store under a cake dome or cut into individual slices to encase in plastic wrap.OM NOM NOM!

This Cookie Butter Pound Cake, topped with a Cookie Butter Glaze, is lush, indulgent, and oh so good.

Because someone always asks, “What’s cookie butter?” The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.

Cookie butter makes everything taste more inherently like cookie dough. In this recipe, you have cookie dough in the cake batter, in the glaze, and actual cookies crumbled on top. If you love cookie butter, this is your recipe–and if you haven’t had it yet, prepare to be converted.

Modified from Bake from Scratch September-October 2023 issue.

PrintBready or Not: Cookie Butter Pound CakeThis indulgent cake is ideal for cookie butter lovers–or will convert people to the ways of cookie butter! Modified from Bake from Scratch September-October 2023 issue.Course Breakfast, Dessert, SnackKeyword bundt cake, cake, cookie butterAuthor Beth CatoEquipmentlarge bundt cake pan (15 cups)baking spray with flourstand mixerIngredientsCake1 cup unsalted butter (2 sticks) softened1 1/2 cups white sugar3/4 cups brown sugar packed3/4 cup cookie butter5 large eggs room temperature1 teaspoon vanilla extract3 cups all-purpose flour1 1/4 teaspoons kosher salt1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 cup milk or half & half, room temperatureCookie Butter Glaze1 cup confectioners’ sugar1/2 cup cookie butter1/4 cup milk or half & half2 Biscoff cookies crushed, for garnishInstructionsMake the cakePreheat oven at 325 degrees. Generously apply nonstick spray with flour to a large (15 cup) bundt pan.In a stand mixer with a paddle attachment, beat butter, sugars, and cookie butter until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Follow up with vanilla.In another bowl, stir together flour, salt, cinnamon, and nutmeg. Gradually add the dry mix to the wet, alternatively adding in the milk as well. Scrape the bottom of the bowl to make sure everything is combined.Spoon batter into the greased pan. Even out the batter over the top.Bake for an hour to an hour and 5 minutes, until the middle of the cake passes the toothpick test. Let it cool in pan for 20 minutes, then invert it onto a cooling rack to cool completely.Make the glazeIn a mixing bowl, beat together the confectioners’ sugar, cookie butter, and milk. Beat for 1 to 2 minutes, until it is nice and smooth; if it is too loose, add more confectioners’ sugar, and if it’s too thick, add a touch more milk. Immediately drizzle over cake to form thick drizzles. Crush the two Biscoff cookies and crumble them over the top.Store cake under a cake dome, or cut into individual slices to encase in plastic wrap.OM NOM NOM!

This Jammy Shortbread is a fun recipe that’s easy to customize with your favorite jam! Go for raspberry, cranberry, blueberry… something sweet and delicious.

I had to make this recipe a few times to get it right. Specifically, shaping the dough was the issue. That’s why I give instructions to form the divided dough into a 12-inch stick that is 1 inch across. That makes the dough thick enough to form a trench that will hold the jam.

What initially foiled me was that the dough was too wide, and then it spread with baking. I had these wide cookies with just a little bit of jam in the middle. Oops.

Leave it to me to make the screw-ups so that your cookies can turn out great from the first batch!

PrintBready or Not Original: Jammy ShortbreadThe dough is easy to work with in this classic-styled cookie with jam filling!Course Dessert, SnackKeyword cookies, jamAuthor Beth CatoEquipmentfood scaleplastic wrap or bagsparchment paperIngredients3/4 cup unsalted butter (1 1/2 sticks) softened2/3 cup white sugar1 large egg room temperature1 teaspoon vanilla extract2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/3 cup thick fruit jamInstructionsIn a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet to form a cohesive dough.Use a food scale to divide the dough into four portions. Wrap them each in plastic wrap or in a sealable bag, and chill for at least an hour.Preheat oven at 350 degrees. Prepare a large baking sheet with parchment paper.Pull out a portion of chilled dough. On a far side of the baking sheet, form it into a 12-inch-long stick, 1 inch across. Use fingertips to form a trench down the middle. Spoon jam to fill the trench. Repeat the process with the other three portions of dough, creating long lines on the pan.Bake for 18 to 22 minutes, until dough looks set and is light golden brown. Let cool for 2 minutes. Slice each stick 3/4-inch apart to form individual cookies. Move them to a rack to completely cool. Store in a sealed container at room temperature.OM NOM NOM!

Happy news! I’ll have another book published with 47North, the same wonderful people who published A Thousand Recipes for Revenge. The Cottage That Sways Between Sea and Sky (and that title may well change) is something different, a 1926-set cozy piece of historical fiction with a touch of fantasy and a lot of heart. It’ll come out in fall 2025.

#SFWAPro