IDEA ALLEY: Crescent rolls, cake keep Kats satisfied - Northwest Arkansas Democrat-Gazette

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Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

"This is an older recipe I got from from a college friend, and it's a good one for beginners working with yeast breads," writes Steven Long of Rogers. "The high fat content (eggs, shortening and butter) plus the long rising time make this recipe more forgiving. In addition, it's delicious and festive."

Nena's Crescent Rolls

• 2 ¼ teaspoons (1 envelope) active dry yeast
• ¼ cup warm water (110 to 115 degrees)
• ½ cup PLUS 1 teaspoon granulated sugar, divided use
• ¾ cup milk
• ½ cup shortening
• 3 eggs
• 1 teaspoon salt
• 4 ½ cups all-purpose flour, divided use
• Melted butter

Dissolve the yeast, water, and 1 teaspoon sugar in a large bowl and allow it to activate for about 5 minutes. (If the mixture does not bubble or foam, discard and begin again with new yeast.)

Scald the milk, then add the shortening and allow the mixture to cool.

To the yeast mixture, add the cooled milk and shortening, eggs, ½ cup sugar, and salt and mix. Add 4 cups of the flour and mix well. Let the dough rise for 1 hour.

Gently punch down the risen dough, and knead in the remaining ½ cup flour, kneading until smooth.

Divide the dough into 4 equal portions. Roll each portion into a circle and generously brush with melted butter. Cut each circle into 8 pieces, and roll each piece from the outer (larger) edge into the center forming crescents. Place each roll several inches apart on a lightly greased pan, and brush the tops with more melted butter.

Let the shaped rolls rise for 2 to 3 hours.

Heat oven to 350 degrees. Bake for 12 to 15 minutes. The dough will keep for up to 3 days in the refrigerator if you prefer to bake fewer rolls at a time.

Makes 24 rolls.

■ ■ ■

Nancy Petillo shared this recipe with me after reading about my favorite almond cake in our favorite recipes of 2020 cover story a few weeks back.

"This [version] calls for a 9-by-13-inch pan, but the original recipe I have calls for a 9-inch springform, which bakes for 1 to 1 ¼ hours. The berry sauce is optional," Petillo notes.

The recipe calls for preparing the batter in a food processor.

Three Minute Almond Cake with Berries

• 1 ¼ cups granulated sugar
• 7 ounces almond paste
• 1 ¼ cups unsalted butter, at room temperature
• 6 eggs, room temperature
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoons salt
• 3 cups fresh raspberries
• ¼ cup creme de cassis
• Sugar, to taste
• Raspberry Sherbet
• Confectioner's sugar to garnish

Heat oven to 325 degrees.

Butter and flour a 9-by-13-inch pan baking pan.

In a food processor, cream the sugar and almond paste until well mixed. Add the butter and continue to process until light and fluffy. Beat in eggs, one at a time, pulsing after each addition.

In a mixing bowl, sift the flour, baking powder and salt together. Add the dry ingredients to the egg mixture and process just until thoroughly blended.

Turn the batter into the prepared pan, smoothing out the top evenly. Bake until a wooden pick inserted near the center comes out clean and the center feels springy when you press it gently, 30 to 40 minutes. Cool on a rack for 20 minutes. Remove from the pan.

Puree half of the berries in a blender until smooth. Strain, and place in a bowl with the remaining 1 ½ cups berries, creme de cassis and sugar to taste.

Serve cake on plate and place a scoop of the sherbet on the side. Spoon sauce over the top and dust with confectioner's sugar.

REQUESTS

◼️ Chicken 1620 from Restaurant 1620 (and Alouette's before that), which closed several years ago. According to our archives the dish was "thinly sliced chicken breast sauteed with mushrooms and finished with Madeira," for Karen Branton. Also for Branton, Chicken Prego from the also-closed Cafe Prego. A review in our archive described the menu favorite as "a baked pasta dish with chicken and fettuccine in a creamy tomato sauce and baked beneath a not-too-thick layer of cheese."

Email recipe contributions, requests and culinary questions to: [email protected]. Please include a daytime phone number.

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IDEA ALLEY: Crescent rolls, cake keep Kats satisfied - Northwest Arkansas Democrat-Gazette
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