10th Street Baking is the go-to place for rolls
There’s this guy I know. How many of us say that? Maybe he’s the friend who came over and helped you set up the new flat-screen TV. Or, the co-worker who doesn’t mind feeding the cats every time you’re away.
I’ve known this go-to guy for decades. Since he was in high school. Every time I turn around, he comes up with another way to use his talent as a baker and entrepreneur. On Dec. 23 and Dec. 24, while the rest of us are finishing wrapping gifts or spending time with family, Don Harwerth, owner of 10th Street Baking Co., in Belleville, will be making and selling dinner rolls. And not just any dinner rolls: French, pumpkin-sunflower, pumpernickel rye and honey wheat rolls. And here’s the gift from Don to us: You get an assorted dozen for $3.50. Plus, he’ll have a large assortment of holiday desserts to buy, too.
So, Don will be making 4,000 rolls. On Dec. 23, he’ll open the doors at 7 a.m. and stay open, baking and selling, until 1 a.m. On Christmas Eve, he’ll reopen at 7 a.m. and close at 6 p.m. Hey, the guy’s gotta take a break sometime. Plus, while you’re there, you can enter for a chance to win $1,000 gift certificate for a “rock” from Blanquart Jewelers in Belleville. Rock and roll. Get it? Merry Christmas to us.
A pair of holiday recipes
Cheesecake may not be the first thing you think of when it comes to holiday baking, but it was hard for me to pass up a cranberry cheesecake. When else do you get a chance to use fresh or frozen cranberries anyway? This dessert will make a lovely presentation on a Christmas table.
Plus, the ever-popular refrigerator crescent rolls are put to great use to make an easy coffee cake.
Cranberry Celebration Cheesecake
CRUST:
1/2 cup dried cranberries
2 cups cake flour
1/2 cup ground almonds
1/4 cup confectioners' sugar
1/2 cup cold butter, cubed
FILLING:
3/4 cup plus 1 1/2 cups sugar, divided
2 tablespoons cornstarch
1/4 cup cranberry juice
2 cups fresh or frozen cranberries
4 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
4 eggs, lightly beaten
TOPPING 1:
2 cups (16 ounces) sour cream
1/4 cup sugar
2 teaspoons vanilla extract
OPTIONAL TOPPING 2:
1 cup heavy whipping cream
1/4 cup ground almonds
1/4 cup sliced almonds, toasted
Preheat oven to 350 degrees and grease a 10-inch springform pan.
Crust: In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly.
Press onto the bottom and 1 1/2 inches up sides of pan. Place on a baking sheet. Bake 10 minutes.
Filling: In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside.
In a large bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter.
Bake 45 minutes. Reduce heat to 250 degrees. Bake 25-30 minutes longer, or until center is almost set.
Topping 1: Combine the sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set.
Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer.
Spread remaining berry mixture over the top. Refrigerate overnight.
Optional topping 2: Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.
Yield: 16 servings, each with 626 calories, 40 grams, 171 mg cholesterol, 242 mg sodium, 57 grams carbohydrates, 2 grams fiber, 10 grams protein.
Country Woman December/January 2010
Almond Coffee Cake
You don't need mad baking skills to make this scrumptious (and easy) Almond Coffee Cake. A surprise ingredient takes care of the fuss for you.
8 ounces cream cheese, softened
3/4 cup powdered sugar, divided
3/4 teaspoon almond extract, divided
1 egg, separated
1 can (8 ounces) refrigerated crescent dinner rolls
2 teaspoons milk
2 tablespoons sliced almonds, toasted
Heat oven to 375 degrees.
Mix cream cheese, 1/4 cup sugar, 1/2 teaspoon extract and egg yolk until blended.
Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends.
Make cuts, 1 1/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture. Starting at one short end, bring opposite strips of dough together over filling, then twist gently in center to secure. Whisk egg white until foamy; brush onto dough.
Bake 18 to 22 minutes, or until lightly browned. Cool 15 minutes.
Mix remaining sugar, extract and milk until blended; drizzle over coffee cake. Sprinkle with nuts. Makes 8 servings.
Kraftrecipes.com
This story was originally published December 14, 2015 at 7:09 AM with the headline "10th Street Baking is the go-to place for rolls."