December 7, 1998
Preheat oven to 350 degrees F. Grease a 9-1/4 inch quiche pan. Combine topping ingredients in a small mixing bowl. Using a pastry blender or fork, work butter into dry ingredients until butter is the size of small peas. Set aside.
Combine the dry ingredients for the batter in a medium mixing bowl. Using a pastry blender or fork, work butter into dry ingredients (see topping). Combine liquid ingredients in a separate mixing bowl. Add to flour mixture, mixing just until the dry ingredients are moist.
Spread half of the batter into the pan. Place cranberry sauce in a small bowl and beat with a fork until smooth. Spread over batter. Dollop remaining batter over top. Gently spread with a rubber scraper. Sprinkle over coffeecake. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
In a large bowl, combine cake flour, sugar, and baking powder. Toss together lightly to mix. Cut the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal. Toss in the dried lemon zest and strawberries. Mix together the egg, cream, and vanilla, then pour at once into the flour mixture. Mix lightly, using as few strokes as possible, until the dough clings together. Turn onto a lightly floured surface and knead lightly 5-6 times. With floured hands, pat dough into an 8-inch round, about 1 1/2 inch thick. Cut round into 8 pie-shaped wedges and place on sheet pan. Brush tops of the scones with heavy cream, then sprinkle moderately with sugar. Bake scones until lightly colored around the edges, about 20 minutes in a 375 degree oven. Cool slightly on a rack. Serve warm with clotted cream or citrus curd. Makes 8.
Drying instructions: Dry lemon peel for 1-2 hours until tough to brittle. Halve strawberries and dry 4-6 hours until pliable and leathery.
In a small-sized saucepan, stir together 1/2 c. milk, cocoa, sugar, and salt. Cook over low heat, stirring constantly, 4-5 minutes until thickened and smooth. Remove from heat. Set aside 2 Tbsp. cocoa mixture. Stir raspberry spread into remaining cocoa mixture; set aside to cool.
On a lightly floured surface, roll dough into 14 x 8 inch rectangle. Spread dough with cooled cocoa-raspberry mixture to within 1 inch of edges. Evenly sprinkle with raisins and walnuts. Roll dough, starting from long side to enclose filling, pinching edges to seal.
Place dough seam-side down on baking sheet sprayed with non-stick cooking spray. Form a circle, pinching ends to seal. Using scissors, evenly snip dough around circle, making sure not to cut dough all the way through. Cover with plastic wrap or clean kitchen towel; let rise in warm place 1 hour or until doubled in size. Preheat oven to 375 degrees. Brush ring with 1 Tbsp. skim milk. Bake 25-30 minutes until golden brown. Cool on wire rack.
Stir together reserved cocoa mixture and remaining skim milk until smooth; drizzle over warm bread. Cool completely. Makes 1 ring or 12 servings.