This recipe is courtesy of Pastry Chef Rachel Going:

Before I get started with the recipe I’d like to say a word about butterscotch. When I close my eyes and think about the flavor of butterscotch, I taste the buttery, brown sugary, artificial vanilla sweetness of the bright mustard yellow, cellophane-wrapped hard candy that comes from the bulk candy section of the grocery store. To own the title of butterscotch, no other flavor will do. One might be surprised at how many recipes I tried to achieve this artificial flavor, using nothing artificial. But I think I got it. Except mine’s a little better.

Cinnamon Apple Butterscotch Sticky Buns

oven 375
makes 12 buns

1 recipe brioche dough (recipe follow)
1 recipe spiced cinnamon sugar (recipe follows)
1 recipe butterscotch sticky bun butter (recipe follows)
2 granny smith apples, chopped and caramelized in a little sugar
1/2 cup toasted chopped pecans
2 tbsp milk or cream

Prepare a 9×13 baking dish. I prefer glass for no particular reason. Smear the butterscotch butter evenly on the bottom of the pan, Sprinkle caramelized apples and pecans over the top of it. Set aside.

Roll dough on a well floured surface into a 14″ x 12″ rectangle. Brush the dough with the milk or cream and sprinkle evenly with the spiced sugar mix. Roll up from the long side, brushing off any excess flour as you go. Push in the ends so that the whole log is of even thickness. For ease of slicing throw it in the freezer for about 5 minutes. Slice into 12 even buns and lay cut side down in your prepared pan. Wrap loosely with plastic wrap and allow to rise in a warm place (75 to 85 degrees) until doubled in size. This should take about 1 1/2 to 2 hours.

Bake about 10 minutes before opening the oven. If, at this point you feel that they are getting too dark too quickly, you can cover them loosely with foil. Bake an additional 20 minutes. Allow the buns to cool about 5 minute in the pan before inverting them onto a serving plate or clean cutting board.

Brioche Dough (Note: This is a 2 day recipe, don’t try to rush it.)
from The Bread Bible by Rose Levy Beranbaum

Dough Starter: (Sponge)
2 Tbsp (1 oz) water, room temperature
1 Tbsp sugar
1/4 tsp instant yeast
1/2 cup (2.5 oz)unbleached all purpose flour
1 large egg

In a large bowl, combine all ingredients and whisk by hand for about 3 minutes, to incorporate air. The result should be the consistency of a thick, sticky batter. Scrape down the sides of the bowl, cover with plastic wrap, and set aside.

Measure out the ingredients for the flour mixture:

1 cup + 1 1/2 Tbsp (5.5 oz.) unbleached all purpose flour
2 Tbsp sugar
1 1/4 tsp instant yeast
1/2 tsp salt
2 large eggs, cold
1 stick (4 oz)unsalted butter, very soft

In a small bowl,whisk the flour, yeast, and sugar. Then whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it). Sprinkle this over the top of the sponge, cover tightly with plastic wrap and let it sit for about 2 hours.

Scrape the dough into the bowl of a mixer, and add the cold eggs. Using the dough hook attachment, mix on low until the flour is moistened. Turn it up to medium and continue mixing for 2 minutes. Turn off the mixer, scrape down the sides of the bowl, and continue on medium speed for about 5 minutes or until the dough is smooth, shiny, and sticky. It will not pull away from the bowl completely. Add the butter one tablespoon at a time, waiting until each addition is completely incorporated before adding the next. The dough will be incredibly sticky, but don’t be tempted to add more flour. It will firm up when it’s chilled.

Scrape the dough into a lightly greased bowl and cover with plastic wrap. Let the dough rise until doubled in size, about 1 1/2 to 2 hours. Chill the dough for about an hour, or until firm. When chilled, scrape the dough onto a VERY lightly floured surface and deflate into a rough rectangle using the palms of your floured hands. Brush off any excess flour with a pastry brush and give the dough a business letter fold. Rotate the dough 90 degrees so that the closed side is facing your left. Give it a second business letter fold and round the corners. Wrap loosely but securely in plastic wrap, then place in a large freezer bag and refrigerate for at least 6 hours or up to 2 days…

Spice Sugar Mix
1/2 cup brown sugar
4 tsp cinnamon
1 tsp cardamom
2 tsp orange zest
1/4 tsp nutmeg
pinch salt

Combine all ingredients.

Butterscotch Sticky Bun Butter
3 1/2 sticks (14 oz) salted butter
2 cups (1#) packed dark brown sugar
1 vanilla bean, scraped
1/4 cup bourbon
juice of 1 lemon
1/2 cup sour cream
1 tbsp vanilla extract
1/4 cup Lyle’s golden syrup or corn syrup

Using the paddle attachment, in the bowl of a stand mixer beat butter, vanilla bean and sugar until creamy. In another bowl combine all ingredients. With the mixer on medium speed. slowly add the wet ingredients to the butter mixture. Beat until creamy and slightly emulsified. This can be made ahead and stored in the refrigerator for up to 5 days.

photo courtesy of Taste of Home

Makes 24 Servings
Prep: 30 min. + rising Bake: 10 min.
 
Ingredients:
1 package (1/4 ounce) active dry yeast
1-1/4 cups warm 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
4 cups all-purpose flour

Filling:
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon

Topping:
1/4 cup butter, melted
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
 
Directions:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
- Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal.
- Cut into 1-inch slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes.
- Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper.
- Bake at 400° for 10-12 minutes or until browned. Serve warm. Yield: 2 dozen.

**********

This recipe is courtesy of Taste of Home magazine, the #1 cooking magazine in the country.

Use this streusel on top of muffins or cakes to give a burst of cinnamon flavor and crunch. Chilling the streusel while you mix the cake batter makes the streusel easier to crumble before using.

Yield: 1 Loaf, 8 to 10 servings

Ingredients:
For the Cinnamon Streusel:
4 Tablespoons (2 ounces) unsalted butter
1/4 cup light brown sugar
1/2 cup all-purpose flour
pinch of salt
1/2 cup Love’n Bake™ Cinnamon “Schmear™ Filling

For the Batter:
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
3/4 stick (3 ounces) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1/3 cup sour cream or milk
1 cup canned pumpkin purée
1 cup finely diced tart apple
1/4 cup raisins or dried cranberries
Confectioner’s sugar for dusting

Directions:
1. To make the Streusel: Beat the butter and sugar in the bowl of a mixer fitted with a paddle until smooth and creamy. Scrape the bowl and add the flour and salt. Mix only until the mixture just starts to come together, approximately 1 minute. Scrape the bowl then add in the Love’n Bake™ Cinnamon “Schmear”™. Blend on low speed only until the Schmear starts to blend into the butter and flour mixture. Set aside.

2. Preheat the oven to 375ºF. Grease an 8 x 4-inch loaf pan.

3. Sift together the flour, baking soda, baking powder, salt, ginger, nutmeg and cardamom. Set aside.

4. Beat the softened butter, brown and granulated sugars in the bowl of a mixer fitted with the paddle until light and creamy, approximately 3 minutes. Scrape the bowl then beat in the eggs one at a time. Scrape the bowl. Stir in the sour cream or milk and pumpkin purée.

5. Gradually add the flour mixture beating on low. Blend only until the flour is incorporated without overmixing. Stir in the fruits, scraping the bowl to evenly distribute them in the batter.

6. Spoon the batter into the loaf pan.

7. With floured fingertips, break up the streusel into irregular lumps. Scatter the pieces of streusel evenly over the top of the batter.

8. Bake the loaf until it is risen, evenly browned and baked through in the center, for approximately 60 to 70 minutes. Remove from the oven and cool completely on a wire rack before unmolding. Dust with confectioner’s sugar before serving.

**********

About: This recipe is courtesy of American Almond Products Company. Since 1924, American Almond Products Company has been crafting artisan-quality specialty nut ingredients for professional bakers, pastry chefs and chocolatiers. They recently created Love’n Bake™ to introduce home cooks to their products –all-natural almond paste, marzipan and hazelnut praline as well as its ready-to-use almond, chocolate and cinnamon Schmear™ fillings. The secret ingredient of professional bakers, Love’n Bake™ has been featured in the N.Y. Times, Food and Wine Magazine and newspapers nationwide. (In November, readers of O Magazine were treated to a Chocolate Pistachio Pie made with Love’n Bake™.)

Yield: Approximately 30 pastries

photo courtesy of LovenBake.com

Palmiers or elephant ears are addictive puff pastry cookies, crunchy and caramelized with granulated sugar. A generous layer of Love’n Bake Cinnamon Schmear gives them an added dimension.

Use purchased puff pastry following the package instructions for thawing them. We’ve found that heating the Cinnamon Schmear briefly in a microwave helps make it more spreadable, especially if you prefer a thinner layer of filling. For a more even appearance, you can flip the pastries once they have baked half way. (We found this step unnecessary but share it for those who might be interested.)

Our thanks go out to Nicole, another intrepid Internet gastronaut, who had the idea of using Love’n Bake™ Schmear as a filling for this iconic French pastry.

Ingredients:
- 1/2 cup granulated sugar
- 1 package frozen puff pastry, thawed according to package directions
- approximately 1/2 – 3/4 cup Love’n Bake™ Cinnamon Schmear, at room temperature

Directions:
Preheat the oven to 400ºF. Line 2 or 3 baking sheets with parchment paper

Sprinkle a work table with half of the granulated sugar. Unfold one sheet of the puff pastry and place it on the sugar-coated work table. Roll out the puff pastry sheet into an even rectangle about 12 x 14 inches

Spread an even layer of Love’n Bake™ Schmear over the puff pastry. (To make it easier to spread, transfer the Schmear into a microwave safe bowl and heat it for 10 to 30 seconds.) Score the center of the puff pastry using the back of a knife. Tightly roll up each end of the pastry until they meet in the center.

Repeat with the second sheet of puff pastry and the remaining sugar and Schmear. The filled puff pastry can be refrigerated for up to 2 days to be cut and baked at a later time

Divide each log of rolled puff pastry into 15 uniform slices, each measuring slightly less than 1/2-inch thick. Place the dough, cut-side down, spaced 3 inches apart on the prepared baking sheets. Press down lightly on each piece of dough with the palm of your hand to flatten slightly. Bake the pastries until well puffed, golden brown, about 15 to 18 minutes. Remove the pastries and let them cool on a wire rack

Serve dusted lightly with powdered sugar if desired.

##########

About: This recipe is courtesy of American Almond Products Company. Since 1924, American Almond Products Company has been crafting artisan-quality specialty nut ingredients for professional bakers, pastry chefs and chocolatiers. They recently created Love’n Bake™ to introduce home cooks to their products –all-natural almond paste, marzipan and hazelnut praline as well as its ready-to-use almond, chocolate and cinnamon Schmear™ fillings. The secret ingredient of professional bakers, Love’n Bake™ has been featured in the N.Y. Times, Food and Wine Magazine and newspapers nationwide. (In November, readers of O Magazine were treated to a Chocolate Pistachio Pie made with Love’n Bake™.)

INGREDIENTS
1/2 cup vegetable oil
½ cup applesauce
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ginger powder
1/4 teaspoon salt
1/2 cup chopped walnuts

Frosting:
6 oz. cream cheese
3 tablespoons butter, soften
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange rind
1 teaspoon vanilla extract
2 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
2. In a large bowl cream oil, applesauce, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves, ginger powder and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined, stir in chopped nuts.
4. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean.
6. Let cake cool in pan for 5 minutes then turn out onto a plate
7. In a mixing bowl, beat the cream cheese, butter, vanilla extract and the grated rinds smooth. Gradually confectioners’ sugar, and mix well. Add orange juice until frosting reaches desired spreading consistency. Drizzle over bundt cake.

About: This recipe is courtesy of Ms. Martine Sicard. For more yummy recipes, please visit her website.

Ingredients:

Crust -
2 1/2 cups all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled lard, cut into 1/2 inch cubes
5 tablespoons (or more) ice water

Filling -
2/3 cup Thompson seedless raisins
1 cup Finger Lakes Distilling Maplejack Liqueur
9 NYS Cortland apples, peeled, cored & sliced thin
1/2 cup sugar
2 teaspoons cinnamon
3 tablespoons butter

Directions:
Place raisins in a shallow, non metallic container and cover with Maplejack liqueur. Cover and let sit for at least 1 day but preferrably 3 days. Uncover occasionally to stir and add more liqueur as needed so that the raisins are always completely immersed. When you are ready to make the pie, drain the raisins, reserving the liqueur.

Crust – Mix flour, sugar and salt in food processor. Add butter and lard, blend with pulse button until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. Soften slightly at room temperature before rolling out.

Mix sugar & cinnamon together in a small bowl. Line bottom of pie dish with one crust, making sure it overhangs the pie dish enough to crimp together with the top crust. Arrange apple slices in the crust making sure to cover the entire bottom without any gaps, then continue until the crust is half full. Sprinkle with half of the cinnamon sugar around the entire top of the apples. Sprinkle half of the raisins on top of apples evenly. Repeat for a second layer to the top of the crust. Dot butter around the top of the apples. then top with second crust. Crimp crust edges together & pinch in a wave pattern. Tear off thin strips of aluminum foil and fold over the crimped crust. Place pie on a baking tray and position rack in center of the oven. Bake at 425 degrees for 15 minutes then turn the oven down to 375 and bake a further 35 – 40 minutes or until apples are soft and crust is golden. Cool for 45 minutes and serve warm with vanilla ice cream with remaining maplejack liqueur drizzled over ice cream.

About: “Apple-pie Eyed” apple pie – recipe developed by Finger Lakes resident, Michelle Charles, and used with permission.

This is a light “apple pie” type of dessert great for the whole family. This recipe is courtesy of Chef Lisa Beels.

photo courtesy of Chef Lisa Beels

Danish Apple Cake
If making this for kids: only ages 1 year and up. Little ones can eat the small apple pieces, or heat some apple pieces covered, over low heat in a small pot for 10 minutes and puree into apple sauce.
I’m part Danish by heritage and this has been on our fall menu for years – it’s absolutely delicious!

1 1/2 cup NY State MacIntosh apples, peeled and chopped (only use sweet crispy apples in this recipe)
1 egg
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons real maple syrup
1 teaspoon vanilla
2 tablespoons butter, melted
2/3 cup flour
1 pinch cinnamon
1 pinch nutmeg

Directions:
Preheat oven to 350 degrees F.
Beat together the eggs, sugar, vanilla and melted butter.
Stir in sifted flour, salt and baking soda.
Add the chopped apples, cinnamon and nutmeg; mix well.
Pour into a greased pie plate and bake for 30 minutes or until top is golden brown and center is set.

About the Chef: Lisa Beels is co-founder of PetitePalate.com (gourmet, organic baby food) and a trained chef (she attends Le Cordon Bleu in London). She is co-author of The Petite Palate Quick and Easy Guide to Baby Food. Her blog: www.petitepalatekitchen.com

This recipe is courtesy of Montillo Italian Foods. Yum-yum!

photo courtesy of Montillo Italian Foods

Ingredients
5-6 large McIntosh apples
1 tablespoon lemon juice
½ cup all-purpose flour
¼ cup light brown sugar (dark brown sugar optional)
1 tablespoon granulated sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
4 tablespoons margarine, chilled, cut into pieces
2-3 oz. Vino Cotto di Montillo
vanilla or vanilla fudge swirl ice cream

Directions
Preheat oven to 400 degrees Fahrenheit. Peel, core and cut apples into ¼” slices. Using PAM No-Stick Cooking Spray, evenly coat a deep 2-quart baking dish. In a large bowl, coat apple slices with lemon juice. Pour vino cotto over apples and gently toss to coat. Pour contents of bowl into the baking dish. In a separate bowl, stir together the flour, sugars, cinnamon and nutmeg. Mix well. Add butter pieces to mixture. Using a large table fork, press butter into the flour mixture to form a granular mixture. Sprinkle the topping over the apples. Bake for 30 minutes, checking periodically to avoid burning. If the topping begins to brown before the apples are tender, loosely cover the baking dish with a piece of tinfoil. When the apples are tender, remove the tinfoil and finish browning the topping. Serve warm or at room temperature with ice cream.

Recipe courtesy of Montillo Italian Foods.

photo courtesy of Montillo Italian Foods

Ingredients
2½ cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/8 tsp. ground cinnamon*
1/8 tsp. ground nutmeg*
½ tsp. salt
1½ cups granulated sugar
½ cup margarine (1 stick), softened
1 cup Libby’s 100% Pure Pumpkin
3 oz. Vino Cotto di Montillo
1 large egg
1 tsp. vanilla extract

* For a cookie with more of a spiced flavor, increase cinnamon to 1 tsp. and nutmeg to ½ tsp.

Icing (optional)
2 cups sifted powdered sugar
1½ tablespoons Vino Cotto di Montillo
1½ tablespoons milk
1/8 tsp. cinnamon (optional)
1/8 tsp. nutmeg (optional)
1 tablespoon melted butter
1 tsp. vanilla extract

Directions
Preheat oven to 350 degrees Fahrenheit. Using PAM No-Stick Cooking Spray, evenly coat baking sheets. Lightly wipe surface with napkin or paper towel. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Add pumpkin, vino cotto, egg and vanilla. Beat well. Gradually add flour mixture and beat until cookie batter is smooth. Drop by rounded tablespoon onto prepared baking sheets, leaving a 1¼” space between each. Bake for 15-20 minutes or until edges are golden brown. Allow to cool on baking sheets for 2 minutes. Place cookies on wire racks to completely cool.

If icing is desired, combine all Icing ingredients shown above in a small bowl. Mix until smooth. If icing is too thick, add 1-2 teaspoons more of milk to desired consistency. Drizzle or spread evenly over cooled cookies.

Courtesy of Chef Angela McKeller:

“This recipe has been passed down through our family, generation after generation, and it is absolutely delicious. The cake melts in your mouth and the fudge frosting…gives me chills thinking about it! Every year for Thanksgiving and Christmas, we have this dessert. It wouldn’t be the same without it! From what I
understand, this is very Southern and a recipe that is becoming harder and harder to find. A staple for decades at Thanksgiving gatherings, it is becoming a distant memory and I would like to put a stop to that! :)

Enjoy my Great-Grandmother’s recipe for 7-Layer Fudge Cake.”

photo courtesy of Chef Angela McKeller

Cake Layers:
3 eggs, beaten
1 tsp. Baking soda
¼ c. apple sauce
2 c. self-rising flour
1 ½ c. granulated sugar
1 tsp. Pure vanilla extract
1 c. buttermilk

Directions:
Combine flour and baking soda.
Add eggs, apple sauce, sugar, vanilla and buttermilk.
Mix until well blended, but do not over mix.
Pour ¾ c. batter into 6 or 7, 9” round cake pans (depending on how much batter you have and how well you scrape the bowl) and use anodized aluminum, so as not to burn the edges.
Bake at 350 degrees for 15-18 minutes.
Cool on wire racks while making fudge frosting.

Fudge Frosting:
2 cups granulated sugar
1/3 c. cocoa
1 tsp. Pure vanilla extract
½ c. margarine
7 oz. Evaporated milk

Directions:
Melt butter in sauce pan over medium heat without boiling.
Add sugar, cocoa, vanilla and evaporated milk.
Stir well and bring to a boil.
As soon as it comes to a boil, time for five minutes (ONLY five minutes) and then immediately remove from heat.

Ice your cake layers immediately or the frosting will harden into fudge, rendering it impossible to spread. Serve warm, if possible, and you have the most decadent, Southern tradition that will melt in your mouth and be remembered for generations to come!

About Angela McKeller: Chef, Kookbook Author, Couture Aprons and Host of “Kick Back and Kook!”, Angela McKeller appeared in many tv shows and her recipes have been featured on numerous websites. Check out her radio show and website for more delicious recipes!