Coffee and Carbs

Most people approach coffee or tea and an accompanying treat in one of a few ways. Either you are (a) the dainty sip-and-nibble sort, (b) the expedient bite-and-gulp variety or (c) an eat-first, wash-it-all-down-later type.

Where we converge is in agreeing that the ritual of the coffee break or tea time makes the mundane marvelous.

Always a welcome pause, the coffee or tea break is a poor man’s or woman’s urban jungle Club Med, a virtual oasis unlike anything else in our jam-packed lives.

Best of all, it is a ritual that calls for the best in homey little treats. Miniature cheesecakes, delicate scones, buttery rugelach, lavishly swirled marble cake are just some delights that are perfect for a coffee hour recipe collection.

All are easy; none is cloyingly sweet or heavily frosted. These are wonderful just warm from the oven or even a day or two later. This is the type of baking that is solidly rooted in the home kitchen.

So bake a batch of something and brew a pot, then sit back and anticipate that small endorphin rush. Second cup is on the house.

Goldman runs the Baker Boulanger Web site hhhp://www.betterbaking.com.

Sour Cream Rugelach (Mock Danish)

Active Work Time: 30 minutes * Total Preparation Time: 1 hour 15 minutes plus 20 minutes chilling

This dough, allowed to rise, is a good shortcut to Danish-style pastry. Baked right away, it’s a crisp pastry. Either way it’s great for almost any filling; try cheese, butter, prune spread or other preserves or mini-chocolate chips.

3 cups flour, plus more for rolling

1/4 cup granulated sugar, plus more for garnish

1/4 teaspoon salt

1 cup (2 sticks) butter, cut into 16 chunks

4 1/2 teaspoons rapid-rise yeast

Sugar

1/4 cup warm water

1/2 cup sour cream

2 eggs, separated

2 to 4 drops almond extract

2 to 4 drops lemon extract

2 to 4 drops vanilla extract, optional

1/2 cup strained and slightly warmed apricot jam or preserves

1/2 cup brown sugar, packed

1 1/2 cups ground walnuts or pecans

3 tablespoons ground cinnamon

* Place flour, sugar and salt in bowl of food processor, and place cut-up butter on top. Pulse to cut butter into flour until mixture is grainy and mealy. It doesn’t matter if the mixture is a little uneven. (If doing by hand, break butter into flour using fingertips.)

* Stir yeast, dash of sugar and water together in small bowl to dissolve yeast. Add to flour mixture, along with sour cream, 2 egg yolks and extracts. (Reserve egg whites for glazing.) Process mixture just until it forms a ball, 8 to 10 seconds. (By hand, stir to make sticky mass.)

* Divide dough into 2 sections. Wrap in plastic wrap. Chill 20 minutes or overnight.

* On lightly floured board, roll each dough section 1/8 inch thick, then trim into 12-inch circle. Smear each with 1/4 cup warmed apricot jam, then half of brown sugar, nuts and cinnamon. Cut into 12 wedges and roll from wide side to point into crescent shapes. Beat egg whites and brush crescents with them. Lightly sprinkle with about 1/2 teaspoon granulated sugar. Place on 2 baking sheets lined with parchment paper and place in 375-degree oven. Immediately reduce heat to 350 degrees. Bake until medium brown, about 20 to 25 minutes.

24 rugelach. Each rugelach: 225 calories; 114 mg sodium; 40 mg cholesterol; 14 grams fat; 23 grams carbohydrates; 4 grams protein; 0.45 gram fiber.

The Best Marble Swirl Cake

Active Work Time: 35 minutes * Total Preparation Time: 1 hour 45 minutes

CHOCOLATE SYRUP

1/2 cup cocoa powder

1/2 cup water

1/4 teaspoon baking soda

1/2 teaspoon vanilla extract

* Whisk together cocoa, water, baking soda and vanilla in small bowl until smooth. Set aside.

CAKE

3 cups plus 2 tablespoons unbleached flour, plus more for preparing pan

2 tablespoons cornstarch

2 3/4 teaspoons baking powder

1 cup (2 sticks) butter, softened

2 cups sugar

1/8 teaspoon salt

2 1/2 teaspoons vanilla extract

1/4 teaspoon lemon extract or 1/8 teaspoon lemon oil

2 drops almond extract

5 eggs, lightly beaten

1 cup milk

Shortening, for greasing

* Stir together flour, cornstarch and baking powder; set aside.

* Cream butter with sugar and salt in mixing bowl until mixture is light and fluffy. Stir in vanilla, lemon and almond extracts, then eggs, a little at a time. Fold in dry ingredients, alternating with milk. Blend on slow speed for a smooth batter.

* Grease 12-cup bundt pan and flour lightly. Pour two-thirds batter into pan. Mix remaining one-third with Chocolate Syrup and pour chocolate batter over batter in pan. Do not stir or mix. Chocolate portion will seep down, creating marbling effect as it bakes. Bake at 350 degrees until toothpick inserted in center comes out clean, 1 hour to 1 hour 10 minutes. Decorate with Chocolate Glaze or powdered sugar.

CHOCOLATE GLAZE

3 ounces unsweetened chocolate, chopped

6 tablespoons butter

1/2 cup sugar

1/2 cup evaporated milk

1 tablespoons cornstarch

* Heat chocolate, butter, sugar and half evaporated milk over low heat to melt chocolate. Stir to blend. In small bowl, stir together remaining milk and cornstarch. Bring chocolate mixture to gentle boil and stir in cornstarch mixture. Stir constantly until glaze thickens, about 5 minutes. Remove from stove. Cool to room temperature. When ready to serve, pour over cooled cake. (Chocolate Glaze can be refrigerated until served.)

12 to 16 servings. Each of 16 servings: 425 calories; 290 mg sodium; 113 mg cholesterol; 22 grams fat; 54 grams carbohydrates; 7 grams protein; 0.35 gram fiber.

Sour Cherry and Vanilla Cream Scones

Active Work Time: 15 minutes * Total Preparation Time: 30 minutes

2 cups unbleached flour, plus more for rolling

1 cup cake flour (or substitute unbleached)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sugar, plus more for garnish

2 teaspoons finely grated orange zest

3/4 cup (1 1/2 sticks) very cold butter, cut in small chunks

1 egg, lightly beaten

1/2 teaspoon vanilla extract

3/4 cup buttermilk or orange juice, plus more as needed

1 cup dried sour cherries

2 tablespoons cream

* Combine unbleached and cake flours, baking powder, baking soda, salt, sugar and zest in large bowl. Cut in butter until mixture is grainy and coarse. (Alternatively, in bowl of large food processor, place butter chunks on top of dry ingredients. Pulse to break butter into flour mixture, then move mixture to large bowl.)

* Make well in center of dry ingredients and stir in egg, vanilla and buttermilk or orange juice. With a fork, lightly bring mixture in toward center to combine wet and dry ingredients. When slightly combined, fold in cherries. Mix lightly with fork to form soft, shaggy mass, adding up to 2 tablespoons more buttermilk or orange juice if necessary. Turn out on lightly floured work surface and knead very gently to make soft dough. Pat or shape dough into 10-inch circle. Cut in quarters, then cut each quarter in thirds, making 12 wedges.

* Place scones on baking sheet lined with parchment paper. Brush tops with cream and sprinkle with sugar.

* Bake at 425 degrees until golden, about 12 to 15 minutes.

12 to 16 scones. Each of 16 scones: 237 calories; 195 mg sodium; 40 mg cholesterol; 10 grams fat; 34 grams carbohydrates; 3 grams protein; 0.24 gram fiber.

Espresso Banana Cake

Active Work Time: 20 minutes * Total Preparation Time: 1 hour 30 minutes

3/4 cup (1 1/2 sticks) butter, room temperature

1/4 cup shortening, plus more for greasing

2 1/4 cups sugar

4 eggs

1 teaspoon vanilla extract

1/2 cup Kahlua

2 cups mashed bananas (3 1/2 to 4 bananas)

3 1/2 cups flour

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chopped walnuts, optional

* Cream butter and shortening with sugar on medium speed until fluffy. Add eggs, then vanilla, Kahlua and mashed bananas, scraping down often to blend batter evenly. (If mixture is very curdled in appearance, stir in 1 cup of flour from recipe).

* Mix together flour, baking powder, baking soda and salt, and fold into batter. Fold in walnuts. Spoon into generously greased 13-by-9-inch baking pan. Bake at 350 degrees until toothpick inserted in center comes out clean, 45 to 55 minutes. Cool 10 minutes before removing from pan. Drizzle with Espresso Cream Cheese Drip Glaze or garnish with powdered sugar.

ESPRESSO CREAM CHEESE DRIP GLAZE

4 ounces cream cheese

1 tablespoon butter

1 tablespoon instant espresso powder

2 cups sifted powdered sugar, or more if necessary

Water

About 2 tablespoons chopped walnuts

* Cream cream cheese with butter. Stir in instant espresso and powdered sugar, and blend well to make soft glaze. Thin with water, if necessary, to achieve a just-pourable glaze. Drizzle or spread onto cooled cake. Garnish with chopped walnuts.

12 to 14 servings. Each of 14 servings: 540 calories; 286 mg sodium; 98 mg cholesterol; 20 grams fat; 84 grams carbohydrates; 6 grams protein; 0.27 gram fiber.

Miniature Cheesecakes

Active Work Time: 20 minutes * Total Preparation Time: 50 minutes

You can top these with cherry pie filling, melted chocolate, or fresh fruit and warmed apricot jam.

CRUST

12 graham cracker squares

2 tablespoons butter, melted and kept warm

3 tablespoons brown sugar, packed

3/4 teaspoon ground cinnamon

* Using sharp metal cookie cutter about 2 inches in diameter, cut each graham square into a circle. Place each in paper-lined cup of muffin pan.

* Brush each graham with butter. Combine brown sugar and cinnamon. Sprinkle each cracker with cinnamon-sugar mixture.

ASSEMBLY

1 pound cream cheese, softened

3/4 cup granulated sugar

1 tablespoon flour

3 eggs

1 1/2 teaspoons vanilla extract

1/4 teaspoon lemon extract

1/4 cup half and half

1 to 2 tablespoons powdered sugar, for garnish

* Cream cream cheese with granulated sugar and flour. Blend in eggs, vanilla, lemon extract and half and half. Pour into prepared muffin cups. Bake at 350 degrees until just set, 20 to 30 minutes. Cool well (or freeze). Dust with powdered sugar.

12 miniature cheesecakes. Each cheesecake: 288 calories; 245 mg sodium; 102 mg cholesterol; 18 grams fat; 27 grams carbohydrates; 6 grams protein; 0.16 gram fiber.

Hungarian Coffee Cake

Active Work Time: 25 minutes * Total Preparation Time: 1 hour 30 minutes

FILLING

1/2 cup almonds

1/4 cup brown sugar, packed

2 teaspoons cocoa powder

1/2 cup chocolate chips

1 teaspoon ground cinnamon

1/2 cup raisins

1/3 cup apricot jam

* Toast almonds in skillet over medium-low heat until color darkens slightly and nuts become very aromatic, about 10 minutes, stirring frequently. Chop fine. Combine brown sugar, cocoa, chocolate chips, cinnamon, raisins, almonds and jam. Set aside.

TOPPING

1 tablespoon granulated sugar

1/2 teaspoon cinnamon or 1 teaspoon cocoa

* Mix together sugar and cinnamon or cocoa and set aside.

CAKE

1 cup (2 sticks) butter

1 cup brown sugar, packed

1/2 cup granulated sugar

4 eggs

1 teaspoon vanilla extract

1 cup sour cream

3 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Ground cinnamon

Ground mace

Shortening, for greasing

1 to 2 tablespoons powdered sugar, for garnish

* Cream butter at medium speed until softened and add brown and granulated sugars. Blend until fluffy. Add eggs and vanilla, and mix thoroughly. Stir in sour cream.

* In separate bowl, stir together flour, baking powder, baking soda, salt, dash cinnamon and dash mace. Fold into batter, mixing well at low speed of mixer.

* Spread half of batter evenly in bottom of greased 9- or 10-inch tube pan. Spread all of Filling on top, keeping it away from outside and inside edges of pan. Pour over remaining batter. Sprinkle with Topping.

* Bake at 350 degrees until toothpick inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan 10 minutes before removing. Dust with powdered sugar before serving.

10 to 12 servings. Each of 12 servings: 537 calories; 403 mg sodium; 121 mg cholesterol; 27 grams fat; 65 grams carbohydrates; 8 grams protein; 0.50 gram fiber.