These recipes are some of our favorite holiday traditions and we wish to share them with you.
Aimee’s Favorite Sticky Buns
SERVINGS: MAKES 9
2/3 cup whole milk
5 tablespoons sugar, divided
1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
1 3/4 cups chopped pecanst(about 8 ounces)
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 teaspoon kosher salt
1/4 teaspoon finely grated orange zest (optional)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon kosher salt
All-purpose flour (for dusting)
1 large egg
Coarse sea salt (such as Maldon)
Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend.
Let sit until yeast is foamy, about 5 minutes.
Add eggs; whisk until smooth.
Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.
Add milk mixture.
With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.
Mix on medium speed for 1 minute.
Knead on medium-high speed until dough is soft and silky, about 5 minutes.
If you don’t have a stand mixer, fit your food processor with the standard chopping or dough blade.
Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse to blend.
Add milk mixture; process until combined.
With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.
Process until dough is soft and silky, 2–3 minutes longer.
Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1–2 minutes.
Brush a medium bowl with some melted butter; place dough in bowl.
Brush top of dough with remaining melted butter; cover with plastic wrap.
Cover with plastic; chill.
Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).
Chill dough for 2 hours.
Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely.
Set 1 1/4 cups nuts aside for buns.
Melt butter in a small heavy saucepan over medium heat.
Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes.
Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides.
Set aside remaining glaze.
Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
Punch down dough; transfer to a floured work surface.
Lightly dust top with flour.
Cover and chill buns and remaining glaze separately.
Store remaining pecans airtight at room temperature.
Loosely cover pan with plastic wrap or a kitchen towel.
Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has been chilled overnight.
Arrange a rack in middle of oven; preheat to 350°.
Whisk egg with 1/2 tsp. water in a small bowl.
Brush tops of buns with egg wash.
Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes.
Let cool for 5 minutes.
Spoon remaining glaze over.
Sprinkle 1/2 cup pecans over.
Let cool in pan on a wire rack.
Lightly sprinkle sea salt over.
Serve buns warm or at room temperature.
Cindy’s Marshmallow Rolls
(Cindy’s mom’s own recipe!)
Photo courtesy of: Tara Cooks
Servings: Makes 8
1 10oz. can refrigerated crescent dinner rolls
8 large marshmallows
¼ cup melted butter
2 Tbsp ground cinnamon
2 Tbsp white sugar
1 cup Powdered sugar
1-2 Tbsp milk
add one Tbsp at a time until desired consistency is reached
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Separate crescent rolls into individual triangles.
In a small bowl, mix together cinnamon and sugar.
Dip a marshmallow into melted butter, then roll in sugar mixture.
Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.
Bake in a preheated oven until golden brown, about 15 minutes.
Allow to cool, then glaze with the topping
Sarah’s Favorite Crab Dip
(a Maryland Christmas tradition!)
Photo courtesy of Food Network
1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
2 teaspoons OLD BAY® Seasoning
1/2 teaspoon McCormick® Ground Mustard
1 pound lump crabmeat
1/4 cup cheddar cheese, shredded
crackers or sliced French bread
Preheat oven to 350° F. In a medium bowl, mix cream cheese, mayo, OLD BAY and ground mustard until well blended. Add crabmeat and toss gently.
Spread in a 9-inch pie plate. Sprinkle with cheddar cheese and additional OLD BAY.
Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.
Recipe courtesy of OLD BAY® Seasoning
Happy Holidays from our homes to yours!