Orange-Glazed Coffee Cake

This recipe came in the mail from "Great American Home Baking" (they wanted me to subscribe). Years later, we tried it. We've been missing out for a long time! This was way good! It is light and sweet, really good warm and still yummy the next AM for breakfast. My kids wanted this for dinner, after having a few pieces each for breakfast. Next time I'm going to put the dough in muffin tins for a better serving option and then we'll have more glaze on each bite!

Cake
1 pkg active dry yeast (scant T)
1/4 C warm H2O
1/2 C warm milk
1/2 C fresh OJ (I used canned)
1/2 C granulated sugar
1/2 C ricotta cheese (I used cottage cheese)
1 T grated orange zest
1/2 t salt
1 egg, lightly beaten
3 1/2-4 C flour

Glaze
1 large egg, lightly beaten

Icing
1 C confectioners' sugar
1 1/2-2 T fresh OJ

Dissolve yeast in warm H2O and let stand until foamy. Mix in milk, OJ, sugar, ricotta, orange zest, salt, and egg. Mix in 2 C flour, then the rest 1/2 C at a time, until a stiff dough forms. Turn onto lightly floured surface and kneed until smooth and elastic, 5-10 minutes, adding more flour as needed to prevent sticking. (I just used my kitchenaid with dough attachment.) Place in a greased bowl, turning to coat. Cover and let rise until doubled, about 1 1/2 hrs.

Grease a 10-inch springform pan. Punch down the dough, turn onto lightly floured surface, and knead for 1-2 minutes. Divide dough into 3 equal pieces, and roll them into a 20-inch long rope (like a playdough snake). Braid the ropes together. Coil the braided dough into the pan, and tuck ends under. Cover loosely and let rise until almost doubled, about 30 minutes. Preheat oven to 425 and brush the dough with the glaze. Cook 25-30 minutes, or until golden brown. Turn cake out onto a wire rack to cool slightly. Spread icing over warm cake. Serve warm.

Sour Cream Pound Cake

This recipe is from Brother Haire, in Longmont. It is SO GOOD! I love the taste of almond it gives. It is really good plain, but also good with berries and cream on top, or used in a trifle.

1 C butter/margarine
3 C sugar
4 eggs
1 t vanilla
1 t almond extract
1/2 t salt
1/2 t baking soda
3 C flour
1 C sour cream

Cream the butter/margarine and sugar. Add eggs, one at a time, beating well. Mix in remaining ingredients except sour cream. Add the sour cream last, in small amounts, stirring well. Put in greased pan or dutch oven (yes, outside, in the dutch oven). Cook at 350 for 50-60 minutes. (I use 2 loaf pans, but it looks cool if you have a bundt pan.)

Poppy Seed Bread

I can't NOT post this recipe. This bread is to die for! It was served at my baby shower and I have eaten practically a whole loaf by myself! The recipe is from my friends Cheryl Burrows and her daughter Holley Searle. Enjoy (and try to share?)!

1 egg
1/2 cup plain yogurt
2/3 cup oil
2 1/4 cup sugar
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp butter (melted)
3 Tbsp. poppy seeds
3 cups flour
1 1/2 tsp. salt
1 1/2 tsp baking powder
1 1/2 cups milk

Makes 2 loaves. Mix all ingredients, pour into two loaf pans. Bake at 350 degrees for 1 hour. Test with toothpick.

Make glaze with powdered sugar and lemon juice. Spread on loaves when cool.