Buttermilk Pecan Coffee Cake

Preheat oven to 350 Makes 1 9-inch ring 1½ cup unbleached flour 1/3 cup sugar ½ cup brown sugar ½ tsp. ground ginger 1 tsp cinnamon 3/8 cup softened butter 1 egg 2/3 cup buttermilk ½ tsp. baking soda ½ tsp. baking powder ½ tsp. salt ½ cup pecan pieces 2 tsp cinnamon

Measure flour, sugars, ginger, cinnamon and salt into a bowl. Mix thoroughly; add butter and cut into dry mixture with a fork or pastry blender. Remove 2/3 cup of the mixture from the bowl and combine well with pecans and 2 tsp. cinnamon. Set aside. Beat the egg into the remaining dry ingredient and butter mixture and gradually add the buttermilk. Whip the batter until it is light and smooth. Stir the baking soda and baking powder into the batter, stir well and place batter into an oiled pan lined with paper. Spread evenly and spread the reserved pecan crumb mixture to cover the top. Bake undisturbed in the preheated 350 degree oven for approximately 25 minutes. This is a delicate coffee cake which falls easily if upset during the baking process. Cool 5 minutes before removing from pan.

Chocolate Chip Cookies
Preheat oven to 350º Makes 60 cookies 1½ cup butter 11/8 cup granulated sugar 11/8 cup brown sugar 3 eggs 1½ tsp. baking soda 1 tsp. salt 1½ tsp. vanilla extract 3 3/8 cup unbleached flour 12 oz. chocolate chips	Cream butter and both sugars together thoroughly. Add eggs and whip until light. Mix in baking soda, vanilla and salt. Add flour, stir and add the chocolate chips. The dough will be very sticky. Flour hands and work surface to prevent sticking. Roll dough into 1” balls and place on lightly oiled baking sheet. Bake in preheated over approximately 12 minutes or until golden. Remove from oven slightly before cookies are done in the center, cool completely and store in an airtight container.

Bread Pudding with Rum Sauce
Preheat Oven to 375º Serves 8 Pudding: 5 cups cubed stale bread 2 tsp. baking soda ½ cup raisins ½ cup granulated sugar 2 eggs ¼ cup pineapple juice ¼ cup rum 1 tsp. vanilla extract ½ cup milk ½ tsp. ground nutmeg Rum Sauce: ¾ cup brown sugar ¼ cup honey 3/8 cup butter 2 tsp. rum 1 tsp. orange liqueur 1 tsp. vanilla extract	Pudding: Usually made with white bread, this pudding can be made with any fully dried bread cubes. Sprinkle cubes with baking soda and toss to coat well. Add the raisins to bread cubes and toss again. Beat the eggs until light and creamy, add sugar, beat again and add milk and beat until light. Add vanilla and nutmeg, and stir in bread cube mixture. While stirring, gradually add pineapple juice and then rum. Allow a few minutes for the bread to absorb the liquid. Oil a cake mold and fill to ¾ full with the mixture. Set mold in a pan of hot water and place in the preheated oven for approximately 40 minutes (if using individual molds, reduce time to approximately 25 minutes). Cool before unmolding. Rum Sauce: Combine butter, brown sugar and honey in a saucepan over medium heat and stir until boiling. Remove from heat and stir in rum, orange liqueur and vanilla extract. Drizzle over pudding while sauce is still hot.

Brownies
Preheat oven to 375º Makes 24 brownies 1 cup butter 7 eggs 3 cup granulated sugar 1 cup unsweetened cocoa 2 tsp. vanilla extract ¾ cup walnuts 2¼ cup unbleached flour	Cream butter, eggs and sugar together thoroughly. Add vanilla, cocoa and walnuts and stir briefly (if using a mixer, at slowest speed). Do not over mix. Add the flour and stir just until evenly combined. Oil and 9” by 13” pan and pour batter in, spreading evenly. Place in preheated oven and immediately reduce temperature to 325º. Bake for approximately 35 minutes or until the brownies spring back when gently touched in the center. Cool and cut into squares.

Banana Nut Bread
Preheat oven to 325º Makes 2 medium loaves ½ cup vegetable oil 1 cup granulated sugar 2 eggs 3 ripe bananas 1 tsp. cinnamon ½ tsp. ground cloves 1 tsp. baking soda ½ tsp. baking powder 2 cups unbleached flour ½ cup chopped walnuts	Cream oil, sugar and eggs together until fluffy. Add bananas, cloves and cinnamon and blend until bananas are mashed. Sift flour, baking soda and baking powder together and stir in walnuts. Gradually stir dry mixture into the batter, blending until smooth. Pour batter into 2 oiled loaf pans lined with paper. Bake in preheated over approximately 75 minutes or until toothpick inserted in center comes out clean. Remove from pans and place on wire rack to cool. Loaves may be brushed with a glaze while still warm.

Scones
Preheat oven to 425º Makes about 3 dozen scones 3½ cup unbleached flour 1½ tbsp. baking powder 1/3 cup granulated sugar 1 tsp. salt 5/8 cup butter 2/3 cup heavy cream 4 eggs 1 egg ½ cup powdered sugar	Sift all dry ingredients except powdered sugar into a bowl. Cut butter into the dry mixture until well blended. In a separate bowl beat eggs together with cream. Make a well in the center of the dough and pour the egg mixture into it, tossing with two forks until lightly mixed. Turn the dough onto a floured board and pat gently to a thickness of about ½”. Cut into squares or with a decorative cookie cutter. Transfer to an oiled sheet, brush with the last egg, beaten, and sprinkle with powdered sugar. Place sheet in the preheated over, reduce temperature immediately to 375º and bake until golden, about 15 minutes.

JACKSON HOLE BUNNERY
130 North Cache
1/2 Block North of the Town Square
Jackson, WY  83001
800-349-0492 - Product Orders
307-734-0075 - Restaurant
307-739-1212 - Fax
bunnery@bunnery.com