Midwest Living September October 2019 Recipes

By Hannah Agran
Get recipes from a master brioche baker, try new ideas for cooking with pecans, learn how to make empanadas, and find a fabulous no-bake pumpkin dessert.
Start Slideshow

1 of 13

Chocolate Brioche Swirl Loaf

Choose the uber-rich chocolate loaf, or try the sun-dried tomato pesto variation (it tastes like pizza!). The recipes come from Ellen King of Hewn bakery in Evanston, Illinois.Chocolate Brioche Swirl Loaf

Advertisement
Advertisement

2 of 13

Pecan-Crusted Tilapia

Looking to increase your fish intake? Try this weeknight-friendly tilapia. The nutty coating crisps up deliciously in a skillet, and the whole meal thing is done in 25 minutes.Pecan-Crusted Tilapia

3 of 13

Pumpkin-Spice Icebox Cake

Like the chocolate-and-vanilla retro classic, this gingery icebox cake requires some make-ahead assembly--but no baking. And it's absolutely drool-worthy.Pumpkin-Spice Icebox Cake

Advertisement

4 of 13

Chicken Empanadas

The secret to whipping out these deliciously cheesy chicken- and potato-filled pockets for your next game night or tailgate? Frozen, pre-cut empanada wrappers. The recipe comes from Minnesota chef and author Amalia Moreno-Damgaard.Chicken Empanadas

5 of 13

Classic Brioche Loaf

Brioche is a classic French bread made with oodles of butter and egg. It's soft, rich and luxurious. This recipe comes from Heritage Baking (Chronicle, $29.95) by Ellen King, founder of Hewn bakery in Evanston, Illinois.Classic Brioche Loaf

6 of 13

Double-Berry Bread Pudding

Cut a loaf of plain, day- or two-day-old brioche into rough cubes, then bake bathed in creamy custard  with a scattering of summer's last berries. The recipe comes from Hewn bakery in Evanston, Illinois.Double-Berry Bread Pudding

Advertisement
Advertisement
Advertisement

7 of 13

Brussels Sprouts with Pecans and Bacon

The hardest part of this flavorful side is shredding the Brussels sprouts, so if that's all that's stopping you, just buy a pouch pre-shredded sprouts.Brussels Sprouts with Pecans and Bacon

8 of 13

Fluffiest Cinnamon Rolls

Because of the super buttery dough, these meltingly tender brioche buns hover on the line between pastry and bread. The recipe comes from Heritage Baking (Chronicle, $29.95), by Illinois bakery owner Ellen King.Fluffiest Cinnamon Rolls

9 of 13

Herbed Brioche Dinner Rolls

Thyme and rosemary flavor these rich, buttery dinner rolls. The recipe, from the cookbook Heritage Baking (Chronicle, $29.95) by Illinois bakeshop owner Ellen King, yields 18 rolls (they freeze well).Herbed Brioche Dinner Rolls

Advertisement
Advertisement
Advertisement

10 of 13

Roasted Red Pepper and Pecan Dip

This Middle Eastern-inspired dip is nutty, sweet and a little tangy.Roasted Red Pepper and Pecan Dip

11 of 13

Plum Bostock

French bakeries spread slices of plain day-old brioche with almond paste and crunchy nuts and bake it all in the oven. In her cookbook Heritage Baking (Chronicle, $29.95), Ellen King of Hewn bakery in Illinois adds fruit for a hit of tang.Plum Bostock

12 of 13

Brioche Hamburger Buns

It's impossible to beat a burger served on a soft, pillowy brioche bun. This recipe (from Hewn bakery in Evanston, Illinois) makes a big batch, so you can keep a stash in the freezer for several meals.Brioche Hamburger Buns

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement