Bready or Not

• Preheat oven at 350 degrees. Use nonstick spray with flour on the interior of a bundt pan.
• Drain the pears, reserving the syrup. Mash the pears with a fork to break into small chunks.
• In a large bowl, reunite the mashed pears with the syrup. Add the cake mix, egg, and two egg whites. Beat for several minutes to fully incorporate and create a light batter.
• Pour batter into prepared pan. Bake for 50 to 55 minutes; the middle of the cake should pass the toothpick test. Cool for 20 minutes, then invert cake onto cooling rack to completely cool.
• If desired, sprinkle on confectioners’ sugar just before serving. Cut into slices with a sharp knife (seriously, the cake is very soft) and enjoy! Cake is best if eaten within a day.

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• In a large bowl, whisk together the dry dough ingredients: flour, brown sugar, salt, yeast and nutmeg. Dig a well in the center.
• In a small saucepan, gently bring to medium heat the wet dough ingredients: buttermilk/soured milk, apple butter, and butter. Stir until the butter is melted and an instant-read thermometer is over 100-degrees. (Don’t go over 120 or the heat may kill the yeast.)
• Pour the saucepan contents into the well in the flour. Use a big spoon to stir until combined.
• Heavily flour a clean surface. Turn out the dough onto it and knead until the mixture is elastic and only mildly tacky, about 8 to 10 minutes. Flour hands and surface more if necessary.
• Apply nonstick spray inside a medium bowl. Place dough inside, turning to grease all sides. Cover and let rise in a warm spot for about 40 minutes.
• Meanwhile, put nonstick spray in a round cake pan.
• In a small bowl, stir together the first three filling ingredients: cinnamon, ginger, and brown sugar.
• Punch down the dough and let it rest about 5 minutes. Turn the dough out onto the floured surface again and roll into a 14×8-inch rectangle. Spread the 2 Tablespoon softened butter over the dough, leaving a bare 1/2-inch frame around the edge. Sprinkle the cinnamon mixture over the butter, forming a thick layer. Sprinkle 1/4 cup of pecan pieces on top.
• Roll up the dough, long-ways, and pinch the seam to seal it. Rock and roll the dough tube, stretching it out, evenly extending the length to 15 inches. Arrange it so the seam is on the side facing you.
• Use kitchen shears or a knife to cut the log in half lengthwise, but leave it connected by an inch at one end. Turn the cut sides to face upward. Carefully twine them together in a simple braid, bringing the uncut end around to tuck underneath, forming a braided circlet. Place inside cake pan with the cut sides facing up. Cover again to rise in a warm place for 20 to 30 minutes.
• Preheat oven at 350 degrees.
• Place bread in hot oven. Bake for 35 to 40 minutes; an instant-read thermometer plunged into the middle should be over 190 degrees. If it’s looking very brown near the end, cover it with foil for the rest of the bake.
• Cool for about 20 minutes as the glaze is made.
• Whisk together the confectioners’ sugar, milk, butter and salt. Dribble over warm bread so that the glaze cascades along the ridges. Sprinkle pecan pieces over the top.
• Serve immediately. Any leftovers are best if warmed briefly in the microwave or oven.

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• Preheat oven at 375-degrees. Line jelly roll pan with foil and apply nonstick spray.
• In a large bowl, beat together the butter, egg yolks, and vanilla. In another bowl, stir together the flour, sugar, and salt. Gradually add the dry ingredients to the wet. If using something like a KitchenAid, by the end, the thick dough will likely require setting the beater aside and using both hands. Distribute the chocolate chips throughout.
• Press dough into prepared pan. Flatten evenly with palms. Prick surface all over with floured fork. Use a knife or bench knife to score the dough into finger-sized wedges.
• Bake for at least 20 minutes; the tops should just be turning golden, with the middle set and dry. Remove from oven. Immediately cut again following slash marks.
• Let shortbread cool. Cut again along slash marks. Use the foil to carefully lift the shortbread onto a cutting board to pull apart the pieces. Shortbread will keep in a sealed container for several days.

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• Preheat oven to 350 degrees. Coat a tune pan with nonstick spray.
• In a big bowl, cream together the butter and sugar until they are fluffy. Add the eggs in sequence, beating well after each addition.
• In another bowl, stir together the flour and salt. Gradually add it to the large bowl along with the apple cider, going back and forth in increments. Scrape the bottom of the bowl to ensure everything is mixed. Pour batter into prepared pan and smooth out the top.
• Bake for 1 hour and 5 minutes to 1 hour and 20 minutes, until a toothpick plunged into the center of the cake comes out clean. Cool in pan for 20 minutes, then invert onto a cooling rack to completely cool.
• Once the cake is cool, in a small bowl, combine the three glaze ingredients to make a thick but moveable glaze. Dribble over cake so that it oozes over sides.
• Let set at least 30 minutes before cutting. Store under a cake dome or cut into individual slices to encase in plastic wrap.

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Make the cake

• Preheat oven at 325 degrees. Generously apply nonstick spray with flour to a large (15 cup) bundt pan.
• In a stand mixer with a paddle attachment, beat butter, sugars, and cookie butter until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Follow up with vanilla.
• In another bowl, stir together flour, salt, cinnamon, and nutmeg. Gradually add the dry mix to the wet, alternatively adding in the milk as well. Scrape the bottom of the bowl to make sure everything is combined.
• Spoon batter into the greased pan. Even out the batter over the top.
• Bake for an hour to an hour and 5 minutes, until the middle of the cake passes the toothpick test. Let it cool in pan for 20 minutes, then invert it onto a cooling rack to cool completely.

Make the glaze

• In a mixing bowl, beat together the confectioners’ sugar, cookie butter, and milk. Beat for 1 to 2 minutes, until it is nice and smooth; if it is too loose, add more confectioners’ sugar, and if it’s too thick, add a touch more milk. Immediately drizzle over cake to form thick drizzles. Crush the two Biscoff cookies and crumble them over the top.
• Store cake under a cake dome, or cut into individual slices to encase in plastic wrap.

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• In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet to form a cohesive dough.
• Use a food scale to divide the dough into four portions. Wrap them each in plastic wrap or in a sealable bag, and chill for at least an hour.
• Preheat oven at 350 degrees. Prepare a large baking sheet with parchment paper.
• Pull out a portion of chilled dough. On a far side of the baking sheet, form it into a 12-inch-long stick, 1 inch across. Use fingertips to form a trench down the middle. Spoon jam to fill the trench. Repeat the process with the other three portions of dough, creating long lines on the pan.
• Bake for 18 to 22 minutes, until dough looks set and is light golden brown. Let cool for 2 minutes. Slice each stick 3/4-inch apart to form individual cookies. Move them to a rack to completely cool. Store in a sealed container at room temperature.

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