Carrot Cake
Mix together 2 C. Sugar, 1 1/4 C. Oil and 4 Eggs. Add 2 C. flour, 2 tsp. Baking Soda, 2 tsp. Cinnamon and 1 tsp. salt; mix well. Stir in 3 C. grated Carrots, 1 C. chopped Nuts, 1 small can crushed Pineapple, drained. Pour batter into 9×13” pan and bake at 350 degrees for 50 minutes. Frost with 8 oz. cream cheese that has been whipped with 1 box powdered sugar and 1 tsp. vanilla. Sprinkle with additional chopped nuts.
Banana Oatmeal Cookies
1 C. Sugar
3/4 C. Shortening
1 Egg
1 1/2 C. Flour
1/2 tsp. Soda
1 tsp. Salt
1/4 tsp. Nutmeg
3/4 tsp. Cinnamon
1 3/4 C. Oatmeal
1 C. mashed Banana or 1 C. Applesauce
1 tsp. Vanilla
Mix first three ingredients. Add remaining ingredients, one at a time, beating between each addition. Drop by T. onto cookie sheet and bake at 400 degrees 12-15 minutes.
Applesauce Cookies
Mix 3/4 C. shortening, 1 C. brown sugar and I egg until creamy. Stir in 1/2 C. applesauce. Add 2 1/4 C. flour, 1/2 tsp. baking soda, 1/2 tsp. salt and 3/4 tsp. cinnamon. Soak 1 C. raisins in hot water, drain and add to batter with 1/2 C. chopped nuts. Drop by teaspoonfuls onto greased pan and bake for 10-12 minutes at 375 degrees.
Apfel Im Schlafrock (Apples in a Robe)
6 – 8 Tart Apples, peeled, cored and quartered
1/3 C. Rum
1/3 C. Sugar
2 tsp. Cinnamon
1 171/4 oz. pkg. Frozen Puff Pastry
1 Egg
2 T. Water
Place apple quarters in a bowl and sprinkle with rum, sugar and cinnamon. Let stand for 30 minutes. Roll both sheets of frozen puff pastry to about 1/4 to 1/8 inch thickness and cut out squares large enough to enclose apple quarters. Place one quarter in the center of a pastry square; lift 4 corners towards the center and pinch the sides together. Bend the corner tips back so part of the apple is visible at the top. Repeat with remaining apples. Beat the egg with the water. Brush pastries with the mixture and chill 30 minutes. Preheat oven to 450 degrees. Bake apple quarters for 5 minutes, then reduce heat to 350 degrees and bake for 15 to 20 minutes more.
Yield: 24 to 32 pieces
Popovers
2 Eggs
1 C. Milk
1 C. Flour
1/2 tsp. Salt
1 T. Oil
Sift and measure flour. Add salt and sift again. Beat eggs fully. Add oil and milk and beat well. Add liquid to dry ingredients and mix until smooth, try not to over beat. Fill greased muffin tins half full and cook in 450 degree oven for 20 minutes. Decrease heat to 350 and cook 20 minutes more.
Muffins
2 C. Flour
1/2 tsp. Salt
2 tsp. Baking Powder
3 T. Sugar
1 Egg
3 T. Oil
1 C. Milk
Sift and measure flour; add other dry ingredients and sift into a mixing bowl. Beat egg in a separate bowl; add oil and milk and mix well. Add liquid ingredients to flour mixture and stir quickly until dry ingredients are just moist; do not overmix. Drop into oiled muffin tin, holding spoon close to pan and pushing batter with spatula, filling each C. about 2/3 full. Bake for 5 minutes at 375; raise temperature to 425 for 15 minutes longer.
Ginger Bread Muffins
1 C. Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/8 tsp. Baking Soda
1/8 tsp. Cinnamon
1/4 C. Sugar
1/8 tsp. Cloves
1 Egg
5 tsp. Molasses
1/4 C. Milk
1/4 C. Oil
Sift dry ingredients together. Beat eggs, add milk and oil. Stir egg mixture into dry ingredients and mix to a smooth batter. Bake in well greased muffin tin at 375 for 20 minutes.
Monkey Bread
4 cans refrigerated Biscuits
1 2/3 C. Sugar, divided
2 tsp. Cinnamon
1/2 C. Butter
Rmove biscuits from tubes and cut each into fourths with a clean pair of kitchen scissors. In a plastic bag, combine 2/3 C. sugar with 1 tsp. cinnamon. Place several quarters into the bag and shake. Remove and layer in a 12 C. bundt or angel food pan. Repeat until all biscuit pieces are coated and in the pan. Melt butter, mix with remaining 1 C. sugar and 1 tsp. cinnamon, and pour evenly over biscuits in pan. Bake for 30 minutes at 350 degrees.
Salted caramel sauce
½ cup sugar
½ cup heavy cream
3 tablespoon Tbsp. unsalted butter
½ teaspoon kosher salt
Cake
12 tablespoons (1 ½ sticks) unsalted butter, melted, slightly cooled, divided, plus more, room temperature, for pan
1 ¼ cups all-purpose flour plus more for pan
4 firm, tart apples (such as Pink Lady or Braeburn; about 2 lb.), peeled, cored, sliced ½” thick
2 tablespoons plus 1 cup plus sugar, divided
1 teaspoon baking powder
¾ teaspoon kosher salt
1 teaspoon finely grated lemon zest
3 large eggs
Creme fraiche (for serving)
Bring sugar and ¼ cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8 – 10 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes. Remove from heat and mix in butter and salt. Pour caramel sauce into a small heatproof jar or bowl; let cool.
Place rack in middle of oven and preheat to 350°. Butter and flour cake pan; set aside. Heat 2 Tbsp. melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 Tbsp. sugar, and cook, tossing occasionally, until apples are golden brown, 10 – 12 minutes. Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay). Whisk baking powder, salt, lemon zest, 1 ¼ cups flour, and remaining 1 cup sugar in a large bowl. Whisk in eggs and remaining 10 Tbsp. melted butter until smooth. Pour half of batter over apples in cake pan, top with remaining apples, then pour remaining batter over. Bake cake until top is golden and a tester inserted into the center comes out clean, 40-50 minutes. Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.
Serve cake with caramel sauce and crème fraiche.
Cherry, Orange & Rye Hand Pies
For the dough
1 1/4 cups all-purpose flour
1 1/4 cups rye flour
1 teaspoon kosher salt
1 teaspoon granulated sugar
2 sticks unsalted butter, cubed and freezer-cold
1 large egg
1/3 cup ice water
1/4 cup apple cider vinegar
For the filling and to finish the pies
1 1/2 cups cherry compote or preserves
1 tablespoon Contratto or other earthy orange liqueur
1/4 teaspoon freshly grated nutmeg
1/2 orange, zested
1/2 teaspoon cornstarch
1 pinch kosher salt
1 handful Demerara sugar, for sprinkling
1 large egg, beaten and mixed with 1 tablespoon water or milk for egg wash
In a glass measuring cup, combine water and vinegar together, and add a few ice cubes. To a large mixing bowl, add the all-purpose flour, rye flour, salt, and sugar and stir to combine. Using a pastry blender, cut in the butter, just until pea-sized bits remain. Add the egg and cut in to incorporate. Drizzle the vinegar-water mixture a little at a time, cutting the liquid into the dough, pausing to check and see if dough holds together when squeezed between your fingers. Use only as much liquid as is needed for the dough to come together without crumbling. Alternatively, pulse together dry ingredients in the bowl of a food processor to combine. Add the butter and pulse at intervals, until pea-sized bits form. Add the egg and pulse. Run the processor at intervals while drizzling the vinegar-water mixture, until a cohesive dough forms. As you would in the pastry blender method, test by squeezing a clump between your fingers. Divide dough evenly onto two segments of plastic or bees wrap. Use the wrap as a barrier to limit how much you handle the dough: Hold opposite ends and press to form the dough into a mass. Flatten it into a disc, wrap securely, and repeat with remaining dough. Refrigerate pastry for at least 20 minutes to allow the dough to relax. This step can be done up to 3 days in advance. In a medium bowl, combine all ingredients for the filling and stir until uniform. Remove pastry from the refrigerator 15 minutes before attempting to work it. Roll pastry to 1/8-inch thick. Use a 3-inch round cookie cutter to cut discs into the pastry, dipping the cutter into flour in between and tapping off any excess flour as you go. Combine scraps and re-roll until you’re left with no more dough (you should get about 40 rounds). Spoon tablespoons of the fruit mixture into the center of half the pastry discs (about 20). Working one at a time, wet the periphery of each un-filled disk with your index finger, then secure onto the preserve-topped base. Work from opposite sides to gently seal the entire edge, using the flat of your fingers. With a fork, crimp the edge of each hand pie, overlapping one tine as you work around the circumference. It helps to dip the tines into flour between each round so they don’t stick as you work. If the pastry drags at any point, chill for 10 minutes in the refrigerator and then continue where you left off. Chill the filled and crimped pies for 20 minutes. With a sharp paring knife, score an “X” into the center of each pie for venting. Paint each pie with eggwash and sprinkle with Demerara sugar. Freeze the pies for 4 hours and as long as overnight. When you’re ready to bake the hand pies, heat oven to 400ºF. Arrange hand pies on two parchment-lined baking sheets and bake for 30 minutes. Rotate pans and swap racks for the last 5 to 10 minutes, or until pies are deeply golden. It is okay if preserves leak—think of it as a fruit leather cook’s treat. Once the pies are baked, cool them on wire racks for 15 to 20 minutes. They’ll be ready to eat or wrap for gifting.
Cattail Pollen Biscuits
The fresh-shucked corn flavor of cattail pollen is amplified by baking. The biscuits are as good with butter and maple syrup or thinly sliced ham. You will need 12-16 cattail flowers to collect ¼ cup of pollen.
Biscuits
3 ¾ cups all-purpose flour
¼ cup cattail pollen
1 T. plus 2 tsp. baking powder
1 tsp. salt
2 T. sugar
6 oz cold unsalted butter, coarsely grated
1 ½ cups buttermilk
1 egg, beaten
1 T. milk
Preheat the oven to 375’F. Line a baking sheet with parchment. Combine all the dry ingredients in a bowl and stir to combine. Add the grated butter and use your fingers to rub it into the dry ingredients. Pour in the buttermilk and give the mixture as few swipes with a wooden spoon as possible, before bringing the biscuit dough together with your hands. (The less your work it the more tender they will be.) Transfer the dough to a floured surface. Press it gently into an even shape 1 ½ inches thick. Use a biscuit cutter (or upturned glass) to press out as many biscuits as possible. Collect the dough scraps and press them together quickly, then cut out a few more biscuits. Place the biscuits on the baking sheet. Mix the egg wash and brush it gently over the tops. Slide into the oven. Bake until golden-brown, about 20 – 23 minutes. Best eaten at once, but they freeze very well, too.
Kitchen Sink Muffins (many variations)
2 cups whole wheat pastry flour
2 T. ground flax meal
2 tsp. baking powder
1 tsp. baking soda
⅓ cup granulated sugar
1 cup unsweetened applesauce or yogurt
2 T. melted butter
⅓ cup milk
Add-in Options
1 cup fresh or frozen fruit, thawed
½ cup pecans, walnuts or almonds, chopped
⅔ cup dried fruit
1 tsp. cinnamon
1 cup chocolate chips, semi-sweet
Preheat oven to 400 degrees. Place muffin liners in a 12 standard-size muffin pan. In a large mixing bowl combine the dry ingredients; flour, ground flax, baking powder, baking soda and sugar. Add in yogurt, melted butter and milk. Stir until thoroughly combined, creating a smooth, stiff batter. Gently fold in additional ingredient options, then divide batter equally spooning into the muffin cups. Bake for 15-20 minutes, or until tops are golden. Transfer to cooling rack. Serve warm or at room temperature, store remaining muffins in an airtight container.
“The Greatest!” Pound Cake
2 C. all-purpose flour
¾ tsp. salt
¾ tsp. baking powder
2/3 C. (13 T.) unsalted butter
1 C. granulated sugar
1 tsp. finely grated lemon or orange zest (optional)
Preheat oven to 325° and grease a 8½- by 4½- by 2½-inch loaf pan. Sift together flour, salt, baking powder and set aside. Using an electric mixer, cream butter and sugar until light and fluffy. Add citrus zest and 2 unbeaten eggs, 1 at a time, and beat well. Add vanilla and nutmeg to milk. Then, slowly mix dry ingredients into batter alternately with milk. Do not over mix or the cake will become tough. When just combined, pour into loaf pan and bake until golden brown and a skewer inserted into the middle comes out clean, about 1½ hours. Cool on a rack 10 minutes before removing from pan.
Rhubarb Pie
4 C. chopped ripe rhubarb
1 C. white sugar
1/3 C. brown sugar
1 tsp. cinnamon (optional)
6 T. flour
1 T. butter
1 recipe for a 9” double-crust pie
Preheat oven to 450. Combine sugars and flour. Sprinkle ¼ over the crust in the pie plate. Pile the rhubarb over the mixture. Sprinkle with the remaining mixture. Dollop small pieces of butter over the rhubarb sprinkled with sugar. Cover with the top crust and flute edges. Place in the lowest rack in the oven and bake for 15 minutes. Reduce the oven temp to 350 and continue to bake for 40-45 minutes. Serving with ice cream is a must!
Caramelized Banana Upside-Down Cake
1/4 cup unsalted butter
1/3 cup light brown sugar
4 large bananas, just ripe, sliced lengthwise
1/4 teaspoon table salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon table salt
1/2 cup vegetable oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 large egg
1 large egg yolk
1 cup buttermilk, room temperature
Preheat the oven to 350° F. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the brown sugar and salt and cook until melted, stirring occasionally. Remove from the heat and decoratively press the bananas (flat side down, rounded side up) into the caramel, until all of the caramel is topped with bananas. Set aside. Whisk the flour, baking powder, and salt in a medium-sized bowl, and set aside. Place the oil, sugar, and vanilla in a large bowl. Whisk to combine. Add the egg and yolk, and continue whisking until smooth. Add the buttermilk and whisk again. Add the dry ingredients to the wet, and using a rubber spatula, gently fold to combine. Do not over mix. Scrape the batter over the bananas and gently smooth the top. Bake for 35 to 40 minutes, rotating at the halfway point, until a cake tester comes out with a moist crumb or two. Immediately run a paring knife around the edge of the pan. Let sit for 5 minutes, then carefully invert the cake onto a serving platter. If bits of caramel or banana stick to the bottom of the pan, scrape them off and place them back onto the cake. Let cool until the caramel sets a bit, about 20 minutes, or cool to room temperature. Serve with vanilla ice cream or whipped cream. The cake will keep wrapped in plastic on the counter for up to 3 days, but it is best the day it is made.
Light, Fluffy Butter Cake
4 large eggs, room temperature
1 cup (200 grams) granulated sugar, divided
2 sticks (16 tablespoons/8 ounces/227 grams) good-quality unsalted butter
1 teaspoon vanilla extract
1/4 to 1/2 teaspoons finely grated lime, lemon, or orange zest (optional)
1 1/2 cups (200 grams) all-purpose flour (my favorite is Pillsbury bleached all-purpose flour; do not use cake flour), divided
2 1/4 teaspoons baking powder
1/4 cup (60 milliliters) whole milk, room temperature, divided
Heat the oven to 335°F. Spray an 8-inch metal square, preferably light-colored, pan with cooking spray. Separate the egg whites from the yolks. In a large bowl, using an electric mixer on medium-high speed, beat the egg whites until soft peaks form. Gradually add ¼ cup (50 grams) of the sugar and beat until stiff. Set aside (transfer to another bowl if you need the same bowl to cream the butter). In another large bowl, using the electric mixer on medium-high speed, cream the butter and the remaining ¾ cup (150 grams) of the sugar until and fluffy. Be patient; it may take 5 to 10 minutes. Add the vanilla and lime zest, if using. Add the eggs yolks one at a time, gradually beating for a few seconds to incorporate after each addition. In a small bowl, using a fork, mix ¾ cup of the flour with the baking powder, stirring for 1 minute to aerate. Add to the butter mixture and mix on low speed just to incorporate. Do not overmix. Add half of the milk and mix for a few seconds to combine. Add the remaining milk, mix again to combine, then mix in the remaining flour. Add half of the egg whites and mix on low speed to combine. Using a spatula, fold the remaining egg whites into the batter. Be patient—it may take quite a few turns of the bowl to fold in the egg whites. My trick is to turn the bowl as I fold. What I do is to do a “quarter turn” of the bowl (as if I’m turning the bowl from a 0-minute position to a 15-minute position) and fold; turn the bowl to a 30-minute position and fold; turn the bowl to a 45-minute position and fold; turn the bowl to a 0-minute position and fold. Repeat the turning of the bowl and folding until all egg whites are well incorporated. Pour the batter into the prepared pan and level with a spatula. Bake for 45 minutes. Reduce the oven temperature to 300°F and continue to bake for about 9 minutes, until a tester inserted into the center of the cake comes out clean. You will see that the cake has risen to the very top of the pan but the surface remains flat (don’t worry if you see a few bubbles). Let cool on a wire rack for 15 to 30 minutes, then invert on a plate, then invert again onto the rack or a platter. I like to wait until the day after to eat it, but you don’t have to. Let cool for a couple of hours before serving
Fruits of the North Pie
Pastry for single-crust pie (9”)
¾ c. sugar
¼ c. cornstarch
2 c. fresh strawberries
1 ½ c. fresh raspberries
2 c. fresh cut rhubarb
1 c. fresh blueberries
1 T. lemon juice
On a lightly floured surface, unroll pastry. Transfer to a 9” pie plate. Trim pastry to ½ inch beyond edge of the plate and flute the edges or decorate as desired. Line the pastry with double layers of heavy-duty foil. Bake at 450 for approximately 7 minutes, remove foil and bake an additional 7 minutes or until golden brown. Cool on a wire rack. While the pastry is cooking, combine the sugar and cornstarch in a saucepan. Stir in fruit and lemon juice. Cook while stirring occasionally over medium heat until the mixture comes to a boil. Pour over prepared crust. Cool completely. Enjoy with a dollop of whipped cream or ice cream.
Louisa’s Cake
9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/4 cups all-purpose flour
1 pinch salt
1 cup fresh ricotta
Zest of 1 lemon
1 tablespoon baking powder
1 apple, peeled and grated (should yield about 1 cup)
Confectioners’ sugar for serving
Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan. Cream the butter and sugar in a standing mixer until light and fluffy. On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift confectioners’ sugar over the top or serve with your favorite seasonal fruit.
Olive Oil Cake with Fennel Pollen
3 eggs
1 1/2 c. sugar
1 1/2 c. extra-virgin olive oil
1 1/2 c. milk
2 c. whole wheat flour
1 tsp. baking powder
1 tsp. sea salt
2 T. fennel pollen (fiore di finocchio)
Preheat the oven to 350°. Cut a circle of parchment paper to fit a 12-inch cake pan (I usually make this in a 12-inch cast iron skillet); drizzle some olive oil into the pan, then place the parchment paper and slide it around so it’s well-oiled. Blend the eggs and sugar together in a medium-sized bowl, then stir in the olive oil and milk. In another large bowl combine the flour, baking powder, salt and fennel pollen. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan on top of the parchment paper. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool completely, then loosen the sides with a knife, and invert onto a serving plate (hold the plate against cake pan and flip…hopefully it will come out in one piece). Remove the parchment paper, slice, and eat.
Rhubarb Scones
1 cup chopped rhubarb (about 2–3 medium-size stalks,
cut into 1⁄4-inch pieces)
1⁄3 cup granulated sugar, divided
2 3⁄4 cups all-purpose flour
1 T. baking powder
1 tsp. baking soda
1⁄2 tsp. salt
8 T. unsalted butter, cubed and frozen
1 cup buttermilk
Raw or large-crystal sugar
Americanized Devonshire Cream (see below)
Small-Batch Strawberry-Rhubarb (see below)
Preheat oven to 375 degrees. Combine rhubarb with 1 T. sugar in a small bowl. Place remaining sugar, flour, baking powder, soda, and salt in the bowl of a food processor with a metal blade; pulse twice to combine. Scatter butter over flour mixture, and process until mixture resembles coarse meal. Slowly add buttermilk, and process just until a soft dough forms. Place dough on a lightly floured surface. Sprinkle rhubarb mixture on top. Using an ice-cream scoop, spoon 16 (1⁄4-cup-size) dough rounds onto a parchment paper-lined baking sheet, about 1 inch apart. Sprinkle lightly with raw or large-crystal sugar. Bake for 25 minutes. The recipe makes 16 rhubarb scones. Serve warm with Americanized Devonshire Cream and Small-Batch Strawberry-Rhubarb Jam.
Americanized Devonshire Cream: Combine 1 cup whipped cream cheese spread, 1 cup sour cream, and 1⁄4 cup granulated sugar in a medium-size bowl. Whisk together until creamy and thick. Makes 2 cups.
Strawberry-Rhubarb Jam
31⁄2 cups chopped rhubarb (about 8 medium-size stalks,
cut into 1⁄2-inch pieces)
3 cups strawberries, hulled and halved
1 1⁄2 cups sugar
2 T. orange juice
Combine rhubarb, strawberries, sugar, and orange juice in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and cook 45–50 minutes. Fruit will cook down and thicken. Stir occasionally to prevent burning. Cool; cover and refrigerate. No canning is required for this great, 4-ingredient homemade jam. Store in an airtight container in the refrigerator up to 3 weeks.
Bien Cuit Shortbread
302 grams unsalted butter
93 grams confectioners’ sugar
3.5 grams kosher salt
302 grams all-purpose flour
1/8 cup regular or raw sugar, for sprinkling
Cut the cold butter and reserve at room temperature to temper slightly. Line a 13×9-inch baking sheet or baking dish with parchment paper. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough. Dump the dough into the baking sheet or dish and spread it evenly to the corners. Cover with plastic wrap and chill overnight. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.
Prosciutto and Gruyere Pinwheels
3/4 C. finely grated Gruyère (about 3 ounces)
4 tsp. chopped fresh sage leaves
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
1 large egg, beaten lightly
2 ounces thinly sliced prosciutto
In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days. Preheat oven to 400°F. and lightly grease 2 large baking sheets. Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.
Grandaddy’s Skillet Cornbread
2 C. self-rising cornmeal mix
2 T. butter, melted and cooled slightly
2 C. buttermilk
2 eggs, beaten
2 T. mayonnaise
1 T. shortening
In a bowl, combine all ingredients except shortening. Stir until creamy. Grease a cast-iron skillet well with shortening. Pour batter into skillet. Bake at 425 degrees for 15 minutes, or until a toothpick inserted in the center tests clean. Cut into wedges; serve warm. Makes 8 servings
Parmesan Supper Bread
1-1/2 C. buttermilk baking mix
1 T. sugar
1 T. dried, minced onion
1/2 tsp. dried oregano
1 egg, beaten
1/4 C. milk
1/4 C. white wine or water
1/4 C. grated Parmesan cheese
In a bowl, combine all ingredients except cheese. Mix with a fork until soft dough forms. Spread in a greased 8″ round cake pan; sprinkle with cheese. Bake at 400 degrees for 20 to 25 minutes, until golden. Cut into wedges and serve warm. Makes 6 to 8 servings.
Best Pizza Dough, Period
Makes two 1-pound (454-gram) balls
(each makes a proper 16-inch 140.5-cm pie)
Important note while making dough: Turn your phone off and don’t speak; it’s a great time to listen, it’s a great time for new ideas, it’s not busy, you are present, and you are somewhere else. Making dough should be a calming, meditative process and a great time to think of new ideas about pizza, or about life in general.
114 cups (355 g) cool water
2 tsp. sugar
About 14 tsp. active dry yeast
1 T. extra-virgin olive oil
314 cups (500 g) all-purpose or bread flour
1 T. + 14 tsp. fine sea salt
Pizza is bread. It’s really simple and a little complicated at the same time. Dough takes planning to develop good flavor, and if you do it right you’ll thank me later. You can make dough with a sourdough starter, but I’ve found that a nice, slow fermentation is more consistent and the results are always perfect. Sourdough can be unpredictable. Find yourself a nice all-purpose or bread flour. I use organic flour, but regular King Arthur will do fine. Traditionally, four ingredients are used in making dough (flour, water, salt, and yeast), but we’re adding sugar to help with fermentation and a little oil to relax and fatten the dough. It took me a couple of years to come up with this process, which produces a dough with excellent flavor, a crispy exterior, and a chewy interior. These measurements are in metric, as traditional Italian recipes always are. This is how I initially learned how to do it. They are more exact, which is vital in baking.
Yellow Cake with Chocolate Frosting
2 C. (256 grams) cake flour (not self-rising)
2 tsp. (8 grams) baking powder
½ tsp. (3 grams) fine sea salt
8 T. (112 grams) unsalted butter, softened
1 C. (200 grams) sugar
3 large eggs, left at room temperature for 30 minutes
1 ½ tsp. (7 ml) vanilla extract
¾ C. (177 ml) whole milk
For the chocolate frosting
5 ounces (142 grams) semi-sweet chocolate chips
½ C. (120 grams) sour cream
1 T. (15 ml) whole milk
1 tsp. (5 ml) vanilla extract
Pinch of fine sea salt
Rainbow sprinkles
Preheat oven to 350°F with a rack in the center. Butter and flour an 8 x 8-inch baking pan, tapping out any excess flour. Into a medium mixing bowl, sift together the flour, baking powder, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk, beat butter and sugar together on medium-high until pale and fluffy, about 5 minutes. Beat in the eggs one at a time until incorporated. Add vanilla and beat for 5 minutes more. Reduce mixer speed to low and alternate between adding the flour mixture (in 3 parts) and the milk (in two parts), starting and ending with flour. Mix just until batter is smooth — do not overmix. Spread batter into pan and bake for 30-35 minutes, just until a cake tester comes out clean from the center. Cake will be pale, not brown. Cool completely before frosting. For the chocolate frosting Melt the chocolate chips in a double boiler or in short bursts (about 30 seconds each) in the microwave, stirring between bursts. When melted, stir in sour cream, milk, vanilla and salt until smooth and glossy. Spread immediately onto cooled cake. Decorate with sprinkles. Frosting will set over time.
Raspberries & Blackberries Sweet Rolls Recipe
Dough
3 – 3 ½ C. all-purpose flour, divided
1/2 C. granulated sugar
1 T. instant yeast
1 tsp. salt
1 C. milk, warmed to about 75°F
1/3 C. vegetable oil
Filling
1 Package (6 ounces) Raspberries
1 Package (6 ounces) Blackberries
1 tsp. cornstarch
Zest of 1/2 large lemon (about 1 tsp.)
1/4 C. (1/2 stick) unsalted butter, softened
1/2 C. granulated sugar or light brown sugar
Glaze
1 ½ C. confectioners’ sugar
3 T. unsalted butter, melted
1/2 tsp. vanilla extract
2 – 3 T. whole milk, divided
Butter or spray lightly with oil a 9-inch x 13-inch baking dish and set aside. Dough: Place 2 C. all-purpose flour into a large mixing bowl or the bowl of a stand mixer. Add 1/2 C. granulated sugar and Add 1 T. instant yeast and Add 1 tsp. salt. Add 1 C. warm milk and Add 1/3 C. vegetable oil. STIR ingredients until smooth. Add and stir in up to 1 ½ C. additional all-purpose flour until a soft dough forms. Mix dough using dough hook or knead by hand 5 – 7 minutes until smooth. Cover dough and let rest 10 minutes. Filling: Place 1 package (6 ounces) raspberries into a medium bowl. Add 1 package (6 ounces) blackberries and cut any very large blackberries into smaller pieces. Add 1 tsp. cornstarch. Add 1 tsp. lemon zest. Stir to combine and set aside berry mixture. Dust a work surface lightly with flour. Transfer dough to work surface. Roll out dough to a 12-inch x 18-inch rectangle. SPREAD 1/4 C. softened butter evenly over dough. SPRINKLE 1/2 C. granulated sugar evenly over dough. SPOON berry mixture over dough and SPREAD evenly and LEAVE a 1-inch border around edges. BEGIN with long end of dough and ROLL into a tight log. CUT into 12 even slices. TRANSFER pieces to prepared baking dish and LEAVE about 1 ½ inches between pieces. COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 – 90 minutes). PREHEAT oven to 350°F. REMOVE plastic wrap and BAKE 25 – 30 minutes until edges are golden brown. Glaze: PLACE 1 ½ C. confectioners’ sugar into a small bowl. ADD 3 T. melted butter and ADD 1/2 tsp. vanilla extract. ADD 2 T. whole milk and STIR to combine. ADD up to 1 additional T. whole milk and STIR until glaze is a thick pourable consistency. DRIZZLE glaze over sweet rolls and SERVE warm.
Pistachio Pastry Twists
1 (17.5oz.) package frozen puff pastry sheets, thawed
1 large egg, lightly beaten with 2 tsp. water
Coarse Salt, for Sprinkling
1 C. unshelled pistachios, toasted and finely chopped
Preheat oven to 425. Roll out 1 pastry sheet on lightly floured surface (keep other sheet cold and covered) to a 18×12” rectangle. Bush with egg wash and sprinkle with salt and pepper to taste. Sprinkle nuts over half pastry (on short side) and then fold up to form a 9×12” rectangle, and roll firmly to remove any air bubbles and make layers adhere. Brush with more egg wash and sprinkle with salt again. Cut into ½” strips. Transfer one at a time to a greased baking sheet, one inch apart, twisting 3 or 4 times and pressing ends into sheet to adhere. Bake in batches in center of oven until golden, 12-15 minutes. Repeat with remaining pastry sheet. Makes 40.
Easy Ranch Quick Bread
Cooking spray or butter, for coating the pan
3 cups all-purpose flour
2 tsp. baking powder
1 1/4 tsp. fine salt
1 tsp. no-salt onion powder
3/4 tsp. no-salt garlic powder
1/2 tsp. baking soda
1/2 tsp. freshly ground black pepper
2 large eggs
1 cup low-fat buttermilk
4 T. (1/2 stick) unsalted butter, melted
1/4 cup coarsely chopped fresh dill
1/4 cup finely chopped fresh chives (about 1 large bunch)
1 cup low-fat cottage cheese, preferably large curd
Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9×5-inch loaf pan with cooking spray or butter; set aside. Whisk the flour, baking powder, salt, onion powder, garlic powder, baking soda, and pepper in a large bowl; set aside. Whisk the eggs, buttermilk, butter, dill, and chives in a medium bowl until combined. Add the cottage cheese and stir to combine. Pour this mixture into the flour mixture and stir and fold with a rubber spatula just until the flour is incorporated, being careful not to overmix. Scrape the batter into the prepared pan, push it into the corners, and smooth the top. Bake until golden-brown and a tester inserted into the center of the bread comes out clean, about 50 minutes. (Test in several places, as you may hit a piece of cottage cheese.) Place the pan on a wire rack and let cool for 15 minutes. Flip the bread out of the pan onto the rack (run a knife around the edges first if needed) and let cool for at least another 15 minutes before serving.
Peach Upside-Down Cake with Vanilla Caramel Sauce
Peach Topping
2 Peaches, sliced thinly into half-moons
1 tsp. Butter
1 tsp. Honey
Squeeze of Lemon
Cake Layer
1.5 C. + 2 T. Almond Flour
¼ cup Melted Butter (measure after melting)
¼ cup Honey
1 tsp. Vanilla
1 tsp. Lemon Juice
1 tsp. Coconut Milk
2 Eggs
¾ tsp. Baking Soda
Vanilla Caramel Sauce
3 T. Full Fat Coconut Milk (or Cream)
1 T. Maple Syrup
1 T. Sugar
1 T. Butter
¼-1/2 tsp. Vanilla
Preheat oven to 350 degrees Fahrenheit. To make the peach topping, melt the butter and honey in a small skillet, then add the peach slices. Toss the peach slices in butter/honey mixture and add a squeeze of lemon. Cook for 3-5 minutes, or until peaches begin to soften. Shut off heat and set aside until they cool. Lightly grease a 7-inch pan with a small amount of butter. Trace the bottom of the pan with a pencil on parchment paper and cut out circle. Place parchment circle on the bottom of the inside of the pan. Arrange peach slices in desired pattern on the bottom of the pan. I arranged mine in a wheel pattern. In a large mixing bowl, mix almond flour, butter, honey, vanilla, lemon juice and coconut milk until well combined. Whisk eggs in a small bowl and add to large mixing bowl, then add baking soda and mix until combined. Pour batter into pan over the peach slices. Bake at 350 for 25-35 minutes, or until top of cake is golden and slightly firm. Remove and let fully cool. While the cake is cooling, make the sauce. In a small saucepan, heat butter, maple syrup and sugar on medium heat until melted. Add coconut milk. Stir or whisk until sauce begins to bubble. Let the sauce bubble for around 30 seconds, stir, and lower the heat to medium low. Add ¼ tsp. vanilla. Taste and add the additional ¼ tsp. vanilla for a stronger vanilla flavor, if desired. Allow the sauce to bubble and slowly boil again while stirring until sauce thickens and coats a spoon (this will take a few minutes, but it starts to thicken quickly so try not to walk away from it). Turn the heat off but keep the pan on the burner to keep the sauce warm. Once the cake is cool, carefully loosen the cake from the pan and flip it upside down onto a plate. Drizzle the warmed sauce over the cake or pour and spread the caramel over the top. Enjoy!
Sunbutter Oatmeal Cookies
½ cup (1 stick) unsalted butter, softened
½ cup packed brown sugar
¼ cup and 2 T. white sugar
½ cup Sunbutter or creamy peanut butter
1 egg
¾ cup all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
⅔ cup old-fashioned oats
⅔ cup chocolate-covered sunflower seeds or chocolate chips
In a large bowl, cream together butter, brown sugar, white sugar, and Sunbutter until smooth. Beat in the egg until well blended. Combine the flour, baking soda, salt, oatmeal, and chocolate-covered sunflower seeds; stir into the creamed mixture. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap. When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place, evenly spaced about 2-inches apart, on a parchment-lined baking sheet; press down slightly. Bake for 10 minutes in the preheated oven, or until the outsides are set and the middle is just beginning to set. Don’t over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container.
Lemon Crunch Cake
1 cup granulated sugar
zest of 1 lemon, peeled with a vegetable peeler into strips. You want the yellow part, with as little of the bitter white as possible. Note: you don’t want the peel of the lemon, just the outer zest. Use a serrated vegetable peeler for best results and just peel off the yellow part, leaving the bitter white behind.
1/2 cup unsalted butter, at room temperature
2 large eggs, at room temperature
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/4 cup fresh lemon juice
1/2 tsp lemon extract
topping
1/4 cup granulated sugar
Preheat oven to 350F. Lightly spray and line a 9×9 baking dish with parchment paper. The paper is optional but helps lift the cake out for easy slicing. Put the sugar and zest in a food processor and process until the zest is completely incorporated, and the sugar is moist and pale yellow. Note: if you don’t have a processor then grate the zest of 1 lemon and mix with sugar by hand. Cream the butter and sugar together in a stand mixer, or in a bowl with a hand held mixer. Beat in the eggs, scraping down the sides of the bowl as necessary. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Add the lemon juice and extract to the buttermilk. Alternately add the flour and buttermilk to the creamed sugar and eggs. Begin and end with the dry ingredients. Blend until everything is well combined, but don’t over mix. Spoon the batter into the prepared pan and smooth out evenly. Sprinkle the sugar evenly over the entire surface. Note: I know, it seems like a lot, but go with it, it makes a nice crust. Bake on the middle rack for about 30 minutes, or until golden.