If you’re craving something sweet to go along with your breakfast or morning coffee or if you’re wanting to treat the family to some homemade pastries, these two recipes will fit the bill.
The Easy Apricot Danish recipe uses a biscuit mix base, while the Zeppole uses yeast. Both are easy to make and will please the whole family.
EASY APRICOT DANISH
2 cups Bisquick or other biscuit mix
1/4 cup butter or margarine, softened
2 tablespoons sugar
2/3 cup milk
1/2 cup apricot preserves*
Glaze:
2/3 cup powdered sugar
1 tablespoon warm water
1/4 teaspoon vanilla
Heat oven to 450 degrees. Lightly grease a cookie sheet.
Stir together biscuit mix, butter and sugar in a medium bowl until crumbly. Stir in milk until dough forms; beat 15 strokes.
Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in the center of each with the back of a spoon and fill each with a teaspoon of the preserves.
Bake 10 to 12 minutes or until golden brown. Meanwhile combine glaze ingredients.
While Danish is still warm, drizzle with glaze. Makes 12 pastries
Note: If you prefer another flavor of preserves, any will work with this recipe.
ZEPPOLE
1 teaspoon active dry yeast
3/4 cup warm water
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
Sprinkle the yeast on the warm water, let stand until dissolved. Beat in egg, flour, and salt. When smooth, cover and let stand in a warm place until double in bulk.
Beat down and repeat. Drop by tablespoons into deep, hot fat and cook until nicely browned on both sides. Drain on paper towels.
Meanwhile place 1/2 cup sugar and 1/2 teaspoon cinnamon in a gallon-size plastic bag. While Zeppole are still warm, place several of them at a time in the plastic bag and shake so all are well-coated with the sugar-cinnamon mix.
This recipe makes about 1 1/2 dozen.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
