Great Restaurant Recipes

Source: Bavarian Inn - Glendale, Wisconsin

1 3/4 cups sifted all-purpose flour
3/4 teaspoon salt
1/4 to 1/2 cup granulated sugar (to taste)
2 teaspoon baking powder
2 eggs
3/4 cup milk
2 to 4 tablespoons melted butter
1 cup chopped fresh or frozen cranberries
1 teaspoon grated orange rind
1 cup chopped pecans

Combine flour, salt, sugar and baking powder in bowl.

In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.

Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.

Makes 24.
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Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.

Crust
1 1/4 cups unsalted butter
3/4 cup granulated sugar
2 tablespoon heavy cream
2 egg yolks
2 1/2 cups flour

Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.

Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.

Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted

In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes.

Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.

Makes about 60 squares.

2 packages active dry yeast
2 cup milk, scalded, cooled to lukewarm, divided
1/4 cup granulated sugar
2 teaspoons salt
2 eggs, beaten
Scant 1/4 cup vegetable shortening or margarine
About 5 cups all-purpose flour
Melted butter

Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.

Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.

Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter.

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
2 cups medium Cheddar cheese
2 cups sour cream

Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, set aside.

In a large stockpot, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk, cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency.

Serve topped with dollop of sour cream, green onions, bacon and cheese.

Yield: 10 to 12 servings