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Tag: Baking

Heirloom Tomato and Goat Cheese Tartlet

Heirloom Tomato and Goat Cheese Tartlet

HeirloomTomatoBlack-Pepper Crusts (recipe follows)
Pesto (recipe follows, or use your favorite)
3 cups heirloom tomatoes, cut in half
1 tsp. sea salt
1/2 tsp. ground black pepper
1 (4-ounce) package goat-cheese crumbles
Garnish: fresh oregano and micro basil

Preheat oven to 400°. Line a baking sheet with parchment paper, and place prepared Black-Pepper Tartlet Crusts on baking sheet. Spoon about 3 T. Pesto into bottom of each crust. Fill each tartlet with tomatoes, and season evenly with salt and pepper. Sprinkle cheese over tomatoes, and bake for 15 minutes, or until cheese is slightly browned. Garnish with oregano and micro basil, if desired. Serve immediately.

Black Pepper Tartlet Crusts

2 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup unsalted butter
3/4 cup sour cream

In the work bowl of a food processor, combine flour, salt, and pepper; pulse to combine. Add butter, and pulse until crumbled. Add sour cream, and pulse until mixture comes together. Remove mixture and form into a disk; wrap with plastic wrap, and refrigerate until firm, at least 2 hours. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut 6 (5-inch) rounds from dough. Place a round in bottom and up sides of each of 6 (4-inch) tartlet pans. Line tartlet crusts with parchment paper to cover bottoms and sides, and top with pie weights. Bake for 15 minutes. Remove from oven; cool slightly. Remove pie weights and parchment paper. Return to oven, and bake for an additional 10 minutes, or until lightly browned. Remove from oven, and cool.

Pesto

3 cups fresh basil leaves
3 T. fresh oregano leaves
3 T. fresh lemon juice
3 garlic cloves, peeled
1/4 cup grated fresh Asiago cheese
1/4 cup toasted pine nuts
1/2 tsp. coarse salt
1/2 tsp. ground black pepper
1/3 cup olive oil

In the work bowl of a food processor, combine basil, oregano, lemon juice, garlic, cheese, and pine nuts; pulse until smooth, scraping down sides of bowl as necessary. Add salt, pepper, and olive oil; pulse until smooth. Prepared pesto can be stored, refrigerated in an airtight container, for up to 3 days.

Lemon Butter Cookies

Lemon Butter Cookies

1 1/4 sticks sofLemonButterCookiestened unsalted butter
1/2 cup sugar
1 large egg at room temperature
1 1/2 tsp. lemon zest
1/2 tsp. vanilla extract
2 cups sifted all-purpose flour
2 T. toasted almond flour
1 cup confectioners’ sugar
3 T. ground freeze-dried raspberries (optional)

In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Beat in egg, lemon zest, and vanilla extract; scrape down sides of bowl. In a small bowl, combine all-purpose flour and almond flour. Slowly add flours to butter mixture, beating until dough just comes together. Remove dough from bowl, shape into a disk, wrap tightly with plastic wrap, and refrigerate for 2 hours. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough to just thinner than 1/4 inch. Using various sizes of heart-shaped cutters, cut about 3 dozen cookies, rerolling dough only once, if necessary. Carefully transfer cookies to baking sheets; bake for 7 to 10 minutes, or until edges just turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. In a small bowl, sift together confectioners’ sugar and ground raspberries, if desired. Dust cookies lightly with sugar.

Pear Tarte Tartin

Pear Tarte Tartin

1/2Pear-Tarte-Tatin-1 cup sugar
1/4 cup water
2 T. unsalted butter
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1/2 tsp. fresh grated ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. salt
16 Forelle pears, halved, stems and seeds removed
1/2 (17.3-ounce) package puff pastry, thawed
2 cups heavy whipping cream, chilled
1/3 cup confectioners’ sugar

Preheat oven to 375˚. In a small saucepan over medium-high heat, combine the sugar and water. Cook until mixture turns dark amber in color, about 8 minutes. Remove from heat; whisk in the butter, vanilla-bean seeds, ginger, cinnamon, cardamom, and salt. Place 4 pear halves into each of 4 (4-inch) square tart pans, cut side down; pour syrup over pears. Bake for 10 to 18 minutes, or until pears are soft and syrup is thick. Let cool for 10 minutes. On a lightly floured surface, roll out puff pastry sheet, and cut into quarters. Place each pastry square atop pears, tucking edges of dough between pears and sides of pan. Bake for 15 to 20 minutes, or until pastry is golden brown. Cool for 10 minutes. In a medium bowl, whisk together the cream and confectioners’ sugar until soft peaks form. Set aside. Invert a plate over each tart pan. Using a potholder to protect your hands, carefully invert the tarts onto the plates. Serve warm with whipped cream.

Garlic & Herb Popovers

Garlic & Herb Popovers

3 DSCN2336-300x225T. unsalted butter, melted and divided
3/4 cup whole milk
1/4 cup water
2 large eggs
3/4 cup plus 2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. roasted garlic
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 cup finely grated Parmesan cheese

Preheat oven to 375Ëš. Divide 2 T. melted butter evenly among the wells of a 6-cup popover pan, brushing each to coat. Place popover pan in oven to preheat. In a large bowl, whisk together the milk, water, and eggs. Gradually whisk in remaining 1 T. butter. Add the flour, salt, pepper, garlic, rosemary, and thyme, and whisk until batter is well combined (batter will be slightly lumpy). Carefully remove hot popover pan from oven, and ladle the batter evenly among popover cups; sprinkle each evenly with Parmesan cheese. Bake for 35 to 40 minutes, or until puffed and golden. Do not open the oven during baking time. Remove popovers from pan. Using a small, sharp knife, make a small slit in the side of each popover to release steam. Serve immediately.

Apple Crumb Cakes with Calvados Crème Anglaise

Apple Crumb Cakes with Calvados Crème Anglaise

3Apple-Crumb-Cake-Recipe 2/3 cups all-purpose flour, divided
1 2/3 cups firmly packed light brown sugar, divided
2 tsp. ground cinnamon, divided
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 cup buttermilk
1 tsp. vanilla extract
1 cup unsweetened applesauce
1/4 cup unsalted butter, melted and divided
2 eggs, lightly beaten
2 egg whites, lightly beaten
2/3 cup sliced almonds
2/3 cup quick-cooking oats
1 recipe Calvados Crème Anglaise

Preheat oven to 350Ëš. Line the wells of a 12-well square muffin pan with paper liners, or spray with nonstick cooking spray with flour. In a large bowl, combine 3 cups flour, 1 cup brown sugar, 1 tsp. cinnamon, baking powder, baking soda, salt, and nutmeg; whisk to combine. In a medium bowl, combine the buttermilk, vanilla extract, applesauce, 2 T. melted butter, eggs, and egg whites. Whisk to blend. Make a well in the center of the flour mixture, then pour the milk mixture into the well. Stir until dry ingredients are just moist. Spoon the batter into the prepared pan. In a separate medium bowl, combine the almonds, oats, remaining 2/3 cup flour, remaining 2/3 cup brown sugar, remaining 1 tsp. cinnamon, and remaining 2 T. melted butter. Stir with a fork until mixture is crumbly. Sprinkle mixture evenly over top of batter in pan. Bake for 15 to 20 minutes, or until a wooden pick inserted near the center comes out clean. Cool cakes in pan for 15 minutes; transfer to wire racks to cool completely or serve warm. Remove paper liners before serving; serve with Calvados Crème Anglaise.

Calvados Crème Anglaise

2 cups half-and-half
1/2 cup sugar
1/4 cup Calvados
1/2 vanilla bean, split lengthwise and split, seeds removed and reserved
1/8 tsp. salt
6 large egg yolks, lightly beaten

In a medium saucepan over medium heat, whisk together the half-and-half, sugar, Calvados, vanilla bean, and salt. Cook, whisking often, until mixture just begins to boil; immediately remove from heat. In a medium bowl, lightly whisk the egg yolks. Using a ladle, slowly stream about 1 cup of the hot half-and-half mixture into the egg yolks, whisking constantly; repeat. Return the yolk-half-and-half mixture to the saucepan and cook over medium heat until mixture is thick enough to coat the back of a wooden spoon, or until mixture registers 170 on an instant-read thermometer. Remove from heat; using a fine-mesh sieve, strain the mixture into a stainless steel bowl set in an ice bath. Discard vanilla bean and any solids. Stir until mixture comes to room temperature. Cover the surface of the crème anglaise with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours.

Onion Pull Apart Rolls

Onion Pull Apart Rolls

2bf99d5da9bac485c4532236c918a518e Tablespoons water
1/2 cup dehydrated onion or dried minced onion
3 cups bread flour
2 1/3 teaspoons salt
1/4 cup sugar
3 teaspoons instant yeast
1 cup whole milk plus 1 to 2 Tablespoons if needed
3/4 cup softened butter, divided

Combine water and dehydrated onion; allow onions to soak for 20 minutes or until moistened. Combine bread flour, salt, granulated sugar, and the instant yeast in an electric mixer with dough hook attachment. Mix on low speed for 30 seconds. Add milk, and 1/4 cup of butter. Mix on low speed for 2 minutes until all ingredients are moistened. Add half of the onions and 1 to 2 tablespoons of milk if needed. Increase speed to medium-low and mix until dough forms. Cover bowl with a dry towel dusted with flour and allow the dough to rest for 5 minutes. On a floured surface, roll the dough into a 12 by 9 inch rectangle, and spread the softened butter over one half of the dough. Fold dough in half and gently roll the dough back to a 12 by 9 inch rectangle, being careful not to squish the butter out. Fold the dough in thirds toward the center and roll the dough back to a 12 by 9 inch rectangle. Place dough on a paper-lined plastic tray and refrigerate for 90 minutes. Place dough back on floured surface and fold in half in the opposite direction as before. Roll back into a 12 by 9 inch rectangle. Fold the dough in thirds toward the center and roll back into a 12 by 9 inch rectangle. Place dough back on paper-lined tray, cover, and return to the refrigerator for 2 hours. Preheat oven to 350 F; grease a metal 12-muffin pan. Remove dough from refrigerator and cut into thirds lengthwise. Cut each strip into fourths. Curl each piece of dough into a circle and place in greased pan so that the layered edges are facing up. Sprinkle the remaining onion over the rolls. Place the pans in a warm moist area for 20 to 30 minutes; dough will rise slightly. Bake for 15 to 20 minutes or until goldenbrown. Serve warm with butter.

Lemon Blueberry Cake with Cream Cheese Frosting

Lemon Blueberry Cake with Cream Cheese Frosting

48048ba3bdb8e7df815b1c126fdaea8a1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 cups granulated sugar
1 cup unsalted butter, softened
1 T. lemon zest
4 large eggs
2 tsp. lemon extract
1/2 tsp. vanilla extract
3/4 cup + 2 T. milk
1/4 cup + 2 T. sour cream
2 T. fresh lemon juice
2 1/2 cups fresh blueberries, at room temperature, rinsed and drained well

Cream Cheese Frosting
12 oz. cream cheese, softened (1 1/2 pkg.)
3/4 cup unsalted butter, softened
1 tsp vanilla extract
1/4 tsp. lemon extract*
3 cups powdered sugar
Blueberries and lemon slices, for garnish (optional)
Preheat oven to 350 degrees. Butter 3 9-inch round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess. Sift cake flour into a mixing bowl. Add all-purpose flour, baking powder, baking soda and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment (if you don’t have the paddle attachment that constantly scrapes sides of the bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together butter, granulated sugar and lemon zest until mixture is pale and fluffy. In a 2 cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice, let rest 3 minutes. Meanwhile, mix eggs into butter mixture one a time, then stir in lemon extract and vanilla extract. Toss blueberries with 3 T. of the flour mixture. Working in three separate batches, beginning and ending with remaining flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the milk mixture and mixing just until combined after each addition. Gently fold in blueberries. Divide mixture evenly among prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 24 – 27 minutes. Cool in baking pans about 20 – 30 minute then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting and decorate with blueberries and lemon slices if desired. Store in an airtight container.

Cream Cheese Frosting: In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter until pale and fluffy. Add cream cheese and mix until smooth and fluffy. Add vanilla and lemon extract and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it for a bit before frosting cake). *Omit lemon extract if making this cream cheese frosting for a different recipe. This frosting is good on so many different kinds of cake!

Cinnamon Bread

Cinnamon Bread

IMG_50571 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk
4 cups flour
2 teaspoons baking soda

2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 minutes or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

Koulouri (Sesame Bread Rings)

Koulouri (Sesame Bread Rings)

069a8216f75f1af16b94dcb4e972b0f71 ounce fresh yeast or 1 tablespoon active dry yeast
Pinch of sugar
6 cups bread flour
1 teaspoon salt
¼ Cup olive oil

Flour paste

3 teaspoons bread flour
3 tablespoons water
1 cup sesame seeds

Crumble the fresh yeast or sprinkle the dried into a bowl. Add the sugar, 10½ ounces lukewarm water and a handful of flour. Whisk to smooth any lumps. Leave until it starts to activate and bubble, about 10 minutes. Add the rest of the flour, the salt and oil and mix with a wooden spoon until a loose dough forms. Knead on a lightly floured surface for 7 to 8 minutes or until the dough is smooth and spongy. Wipe out the bowl with an oiled paper towel and put the dough in. Cover with plastic wrap, then a dish cloth, and leave in a warm spot for about 2 hours, until puffed and doubled in size. Preheat the oven to 400° and line 2 baking sheets with parchment paper. For the flour paste, mix the flour and water in a bowl until smooth. Knead the dough briefly, then divide it into equal parts. Roll, stretch and coax each piece into a thin rope about 16 inches long (Make the first 6 and while baking, prepare the next batch). Brush each rope lightly with the paste, and sprinkle sesame seeds all over, then roll through the seeds that have dropped on your work surface so that they’re covered all over. Turn each rope on itself, forming a ring, pressing the ends together to seal. Place on the baking sheets and bake for 20 minutes or until golden. Sesame seeds that have fallen onto the trays can be used elsewhere.

Savory Scones with Gruyere, Prosciutto and Green Onion

Savory Scones with Gruyere, Prosciutto and Green Onion

savoryscones2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup butter
2 large eggs
2/3 cup buttermilk
2/3 cup grated gruyere
1/2 cup chopped prosciutto
1/4 cup grated parmesan
1/4 cup chopped green onion
2 tablespoons half and half
Sea salt
Additional parmesan for sprinkling

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor. Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist. In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky. On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt. Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F. Once the scones are chilled, bake for 20 minutes, or until golden. Sprinkle with additional parmesan cheese and serve warm.

My Mom’s English Muffin Bread

My Mom’s English Muffin Bread

embread5 1/2 cups warm water
3 packages RAPID RISE yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour, but my Mom always used All-Purpose)

Mix altogether, then spoon into (4) well-greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

 

2 teaspoons ground cinnamon

1 cup white sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature

 

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.  Preheat oven to 325F. Generously spray a 9 inch Bundt pan with a nonstick baking spray with flour, being careful to cover all the nooks and crannies, as well as the center tube.  If you don’t want to use baking spray with flour, you can just grease the pan with shortening. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.  Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.  Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.  Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Hot Cheddar Puffs

Hot Cheddar Puffs

cheddar-cheese-puffs-b2 tsp. curry powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
6 T. butter or margarine, cut into pieces
1/2 tsp. salt
1 C water
1 C all-purpose flour
4 large eggs
4 ounces cheddar cheese, shredded (1 cup)

Preheat oven to 400. Grease two large cookie sheets. In a 3-quart saucepan, combine curry powder, coriander, cumin, and ground red pepper. Cook over medium heat, stirring constantly, until very fragrant, about 1 minute. Stir in butter, salt, and water; heat to boiling over high heat. Remove from heat. With wooden spoon, stir in flour all at once. Return pan to medium-low heat, stirring constantly, until mixture forms a ball and leaves side of pan. Remove from heat. Stir in eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheddar. Spoon batter into large pastry bag fitted with 1/2″ plain tip. Pipe batter, about 1 inch apart, on cookie sheets, forming 1″ wide and 3/4″ high mounds. Alternatively, drop teaspoons of dough on cookie sheets. With fingertip dipped in cool water, smooth peaks. Bake puffs until deep golden, 25-30 minutes, rotating cookie sheets between oven racks halfway through baking. Transfer to wire racks to cool. Repeat with remaining batter. Serve puffs at room temperature or reheat in 400 degree oven 5 minutes to serve hot.

Manakeesh

Manakeesh

Israeli_zaatar_manakeesh1 T. active dry yeast (or 1/2 oz. compressed yeast) — (1 envelope)
1 tsp. sugar
1 1/4 C. lukewarm water
3 1/4 C. all-purpose flour
1/2 tsp. salt
6 T. extra virgin olive oil
4 T. zaatar

Proof the yeast in a few tablespoons of the warm water, with the sugar mixed in. Sift the flour and salt into a large bowl and make a well in the center. Add the yeast mixture and remaining water and knead until you have a firm dough. Transfer to a floured work surface and continue to knead for 10-15 minutes or until smooth and elastic. During this time, knead in 1 tablespoon olive oil into the dough – this will make it softer. Wash and dry the mixing bowl and grease with a little oil. Add the dough and roll around in the bowl until well oiled. Cover with a clean cloth and leave in a warm place to rise for about 2 hours or until doubled in bulk. Punch down the dough and knead for a few minutes. Divide into 10 portions and roll each between your palms until smooth and round. Flour a work surface. Flatten each round with a rolling pin until it is circular, even, and about 1/4 inch thick. Cover and leave in a warm place to rise for 20 more minutes. Preheat the oven to 450F. Put 2 large oiled baking sheets in the oven to heat. Brush the tops of the rounds with a little of the olive oil. Mix the remaining oil with the zaatar and spread the mixture over the surface of each round. Slide the bread onto the hot baking sheets and bake for 8-10 minutes. Remove from the oven and place on wire racks to cool.

Best Snickerdoodles Ever

Best Snickerdoodles Ever

bestsicks1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400°F (200°C). Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Caramel Shortbread Squares

Caramel Shortbread Squares

caramelsquares2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips

Preheat oven to 350°F (175°C). In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9-inch square baking pan. Bake for 20 minutes. In a 2-quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to fi rm. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20-second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1-inch squares. These need to be small because they are so rich.

Blueberry Ocean Tart

Blueberry Ocean Tart

Blueberry Ocean Tart

 

Crust:

1 C. almond flour

1 C. all purpose flour

2 T. coconut butter, melted

4 T. coconut oil, melted

1 T. maple syrup

 

Filling:

1 15oz (400ml) can full-fat coconut cream

â…“ C. maple syrup

â…› C. lime juice

1 tsp. agar agar powder

½ C. cashews, soaked

1 T. Unicorn Superfoods Ocean Blend

 

Topping:

½ C. blueberries

¼ C. blackberries

zest of 1 lime

 

Preheat the oven to 175°C/350°F and grease a 8” (20cm) tart tin. For the crust, place all ingredients into a food processor until you have a sticky and crumbly dough. Transfer to the tart tin and press down evenly to the bottom and up the sides. Fill with baking beans, place in the oven and bake for 15-20 minutes until golden brown. Add the coconut cream, maple syrup, and lime juice to a medium pot over high heat. Bring to a boil, add in the agar agar and let simmer for 1 minute until it has dissolved. Use a whisk to mix everything together. Pour into a heat-resistant high speed blender, add the cashews and ocean blend and blend on high until smooth. Poor into the tart tin and transfer to the fridge for 2-4 hours. Top with blueberries, blackberries and lime zest and enjoy!

Peachy Cheesecake Cupcakes

Peachy Cheesecake Cupcakes

For Peach Mango topping:
2 cups peeled, chopped fresh ripe peaches
½ cup mango juice
â…“ cup sugar
2½ tablespoons cornstarch

For Cheesecake:
3 8-ounce packages cream cheese, softened
4 eggs
1½ teaspoon vanilla
1 cup sugar

For Sour Cream filling:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla

Combine 1 cup of the peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside. Preheat oven to 300º. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups ⅔ full with cheesecake batter. Bake for 40 minutes. Mix sour cream filling ingredients in a mixing bowl. When the cupcakes sink in the middle, place a tablespoon of sour cream filling into the middle of each one. Place back in the oven for 5 more minutes. Remove from oven and cool. When cool, spoon about 2 tablespoons of peach topping of the top of cupcake.

Lemony Blueberry Bread

Lemony Blueberry Bread

594a055f359c7e9a20aca966e6f737c21/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes

 

1/3 C. plus 1 T. (90gr) unsalted butter, softened

6 tsp. light brown sugar

3 peaches

1 ½ C. 190gr all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2/3 C. 130gr sugar

1 large egg

1 tsp. pure vanilla extract

½ C. 120ml buttermilk

 

Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray. Divide 1 T. of butter equally into 12 muffin C.. Sprinkle ½ tsp. of brown sugar into each muffin C.. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan. Cut the remaining peaches into small cubes. You should get about 1 C. of cubed peaches. Set aside. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt. In a mixing bowl with paddle attachment, beat the remaining 1/3 C. of butter and sugar together until creamy. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white. Add half of the flour mixture into the batter, beat for 1 minute.  Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined. Fold in the cubed peaches. Divide the batter into 12 muffin pan C.. I like to use this large cookie scoop. Bake for 25-30 minutes, or until inserted toothpick comes out clean. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

Janna’s French Bread

Janna’s French Bread

DSC_00013 1/2 cups Bread Flour
1 1/2 tsp. salt
1 T. olive oil
1 1/4 cups warm water
1 package of active-dry yeast
1 T. sugar

In a large bowl, combine flour, salt, and oil. In a large measuring cup, combine warm water, yeast, and sugar. Set it aside to get foamy and bubbly, about 5 minutes. Add to the dry ingredients and mix well. (You can also do this in your stand mixer.) Turn the dough onto a lightly floured board. Knead the dough by hand for about 5 minutes, until smooth. Return the dough to a lightly oiled bowl. Cover with plastic wrap and let rise for about 1 hour.  Preheat oven to 375. Punch down the dough and shape into loaves (however many you’re making. We prefer 1 big one). Place on a baking sheet and bake 25-30 minutes, until beautifully browned on top and sounds hollow when tapped. Let rest about 5-10 minutes before slicing and devouring.

Cheddar & Scallion Popovers

Cheddar & Scallion Popovers

1 cup all-purpose flour
1/2 tsp. salt
2 eggs
1 cup milk
1 cup shredded sharp cheddar cheese
3 scallions, trimmed and chopped.

Spray muffin pan and heat oven to 450. In bowl, whisk together flour and salt. In second bowl, whisk together eggs and milk. Add to flour mix; stir until just combined, blended. Fold in cheese and scallions. Fill muffin cups 3/4 full and bake for 15 minutes. Reduce oven temperature to 350 and bake 10-15 minutes, until browned and puffed. KEEP OVEN CLOSED UNTIL END OF BAKING TIME. Remove popovers from oven and immediately remove from pan. Pierce sides once with knife to release steam. Serve warm

Brownie Cupcakes

Brownie Cupcakes

brownie1/2 pound softened unsalted butter
1 3/4 cups light brown sugar
5 large eggs at room temperature
5 ounces bittersweet chocolate, melted
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup finely chopped macadamia nuts
1 medium overripe banana, mashed
1 recipe White Chocolate Frosting

Preheat oven to 350°. Line a 12-well muffin pan with paper liners; set aside. In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla extract, and mix well. In a small bowl, combine flour and nuts. Alternately add flour mixture and mashed banana to chocolate mixture, beginning and ending with flour. Divide batter evenly among muffin cups; bake for 30 to 35 minutes, or until a wooden pick inserted in centers comes out clean. Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely. Top with White Chocolate Frosting.
White Chocolate Frosting

1 cup softened unsalted butter
2 cups confectioners’ sugar
1/8 tsp. salt
7 ounces good-quality white chocolate, melted and cooled
4 T. heavy whipping cream
1 tsp. clear vanilla extract (if you can find it – keeps the frosting very white)

In a large bowl, and using an electric mixer at medium-high speed, beat butter, confectioners’ sugar, and salt together for 5 minutes, or until light and fluffy. Add white chocolate, cream, and vanilla extract. Beat at high speed for 5 to 6 minutes, periodically scraping down sides of bowl, until smooth and thick.

Buttery Bread Knots

Buttery Bread Knots

d5c0b04709987635f781c6d129ae74621½ cups warm water
1 tablespoon sugar
2¼ teaspoons active dry yeast
2¾ cups flour
2 tablespoons olive oil
1 teaspoon salt
3 tablespoons butter melted
1 tablespoon Italian seasoning

In the bowl of a stand mixer fitted with a paddle attachment, combine water, honey, and yeast. Let rest for 10 minutes. Stir in the oil. Add flour and salt and stir until incorporated. Dough should be a little sticky but not wet. If the dough is too wet, add additional flour 1 tablespoon at a time until the dough comes together. Switch out the paddle attachment for a dough hook and knead for 5 minutes. Drizzle a little bit of olive oil into a large bowl. Add the dough and toss to coat in the oil. Cover and place in a warm place for 30-45 minutes or until the dough has risen to double in size. Preheat oven to 400. Roll the dough out into a large rectangular shape on a clean flat surface. Use a pizza cutter to cut into 14-16 even strips. Carefully tie each strip into a knot. Grease a baking sheet and place knots in a single layer on the prepared sheet. Drizzle with melted butter and sprinkle with Italian seasoning. Bake 10-12 minutes until very lightly golden.

4th of July Brownie Stars

4th of July Brownie Stars

brownies

Your Favorite Brownie Recipe, cooked and cooled

Cut into star shape with cookie cutter

Decorate with white frosting and top with red, white, and blue sprinkles.

Applesauce and Cheese Biscuits

Applesauce and Cheese Biscuits

cottage-cheese-biscuits-300x2002 c. flour
¼ tsp. baking soda
4 Tbsp. shortening
¾ c. cheddar cheese (grated)
2 tsp. baking powder
1 tsp. salt
¾ c. applesauce
2 T. butter
1/8 tsp. garlic powder

Mix dry ingredients and cut in shortening. Add applesauce and cheese. Roll dough to ½-inch thickness and cut with a biscuit cutter or use the rim of a glass. Bake eight or 10 minutes in a preheated 400-degree oven. While baking, melt butter and mix in garlic powder. Drizzle over baked biscuits.

Yield: 8 biscuits
Calories: 175
Fat: 8g
Fiber: 1g

Apple Cheddar Bread

Apple Cheddar Bread

apple-cheddar-bread2

2 cups all-purpose flour

2 tsp. baking powder

½ tsp. kosher salt

8 T. butter, room temperature

¼ cup light brown sugar

2 large eggs, room temperature & fork beaten

2 cups apples (any favorite), unpeeled & finely shredded

1 cup cheddar cheese, shredded

2-3 T. minced sage, to taste

 

Preheat oven to 350 degrees F. Coat a 9” loaf pan with cooking spray. (Insert parchment paper overlapping over the long sides if you’d like.) In a separate bowl, stir together the flour, baking powder and salt. Set aside. Using an electric mixer, beat the butter, sugar until light and fluffy. Then beat in the eggs until combined. By hand, mix in the flour mixture. Fold in the apples, cheese and sage. Spread batter into prepared pan. Bake until risen and a wooden skewer comes out of the center clean, about 45 minutes. Cool to room temperature before slicing

Cajun Hot Tomato Bread

Cajun Hot Tomato Bread

1 C. Bloody Mary mix

1 C. water

1 package active dry yeast

1/3 C. honey

1/4 C. vegetable oil

1/4 C. chopped green onion tops

1/4 C. chopped parsley

1 clove garlic, pressed

1 tsp. salt

5 1/2 C. flour

 

In small saucepan, combine Bloody Mary mix and water. Cook over low heat to 105-115[F. Pour into large warm mixing bowl and add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic and salt; mix well. Add 1 C. flour and stir until smooth. Stir in more flour until a firm dough is formed. Knead on a lightly floured board about 5 minutes. Shape into a ball and place in a large greased bowl; turn to grease all sides. Cover bowl and set in a warm place to rise for 1 hour or until doubled in size. Punch dough down and divide into 2 equal parts. Shape each piece into a loaf and place in a greased 9x5x3-inch loaf pan. Cover and let rise in a warm place about 1 hour or until doubled in size. Bake 400[F about 30 minutes or until loaves have a hollow sound when tapped and crust is brown. Remove from pans and cool on wire rack.

Beer Bread

Beer Bread

beer-bread_63053 cup flour, sifted (you must SIFT!)
3 tsp baking powder
1 tsp salt
1⁄4 cup sugar
12 oz can beer
1⁄2 cup butter, melted (1/4 cup will do just fine)

Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan.
Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes. NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Olive Bread (Eliopsomo)

Olive Bread (Eliopsomo)

olive-bread2 tsp. active dry yeast
pinch of sugar
5 1/2 oz. warm water
3 cups bread flour
1/2 tsp. salt
1 T. Olive oil, plus extra for brushing
1/2 cup drained pitted Kalamata olives, halved
1 tsp. dried oregano
small spring of dried oregano for the top

Scatter the yeast into a large bowl. Add the sugar and 5 1/2 oz warm water and leave to activate and bubble for about 10 minutes. Add the flour, salt, and olive oil and mix first with a wooden spoon, then your hands to get a soft dough. Knead for 8-10 minutes, until smooth and spongy. Wipe out the bowl with a paper towel and put the dough in. Make a cross on the dough by pressing with the edge of your hand (to bless the dough). Cover the bowl with plastic wrap and then a dish cloth and put in a warm spot for a couple of hours to rise. Pat the olives dry. Put them in a bowl with the oregano and toss well. When the dough has risen and is double in size, knead it again, this time working in the olives and oregano until they are evenly distributed. You might need to use a little extra flour, as the olives will add some oil to the dough. Shape into an oval loaf, making sure a few olives are showing on the outside. Put on a baking sheet lined with parchment paper. Brush the bread with oil and if you have the sprig of oregano, press this onto the top. Cover with a dish cloth and leave in a warm spot for about 1 hour to rise again. In the meantime, preheat the oven to 400 F. Bake the bread for 30 minutes, until it is golden and sounds hollow when tapped on the base. Cool on a wire rack before slicing.

Garlic-Cheese Twists

Garlic-Cheese Twists

3532a73ac3c6f2a1feac89b3bda718ff3 cups all-purpose or bread flour, divided use
2 ½ tsp. active dry yeast
1 T. granulated sugar
1 ½ tsp. salt
1 ¼ cups warm water (110F)
1 T. canola oil
1 cup freshly shredded Tillamook Cheddar Cheese
1 clove garlic, minced
Olive oil for brushing

Butter (or spray) a baking sheet; set aside. Combine half of the flour with yeast, sugar and salt in a large bowl; add warm water (110F) and oil; beat on medium speed with an electric mixer until smooth, 3 to 4 minutes. Stir in garlic and as much of the remaining flour as needed to make a stiff dough. Turn dough out onto a floured surface and knead 4 or 5 times or until smooth and elastic. Divide dough into fourths; shape each portion into a ball then divide each ball into 10 portions. Shape each portion into a 6-inch stick. Brush 1 stick with water and twist it with another stick, pressing at the top and the bottom. Arrange the twists on a baking sheet. Repeat with the remaining sticks. Place twists 2-inches apart on baking sheet. Brush the twists with olive oil and sprinkle cheese on top. Cover and let rise in a warm place for about 50 minutes. Preheat oven to 400°F. Bake until lightly browned, 12 to 15 minutes. Serve warm.

Pretzel Breadsticks

Pretzel Breadsticks

IMG_60371 1/2 cups warm water
2 1/2 tablespoons yeast
1 tablespoon sugar
3-5 cups flour
1/3 cup sugar
2 teaspoons salt
1 tablespoon butter, melted

Mix together warm water, yeast and tablespoon of sugar in bowl and let sit for about 10 minutes or until it blooms. Combine 3 1/2 cups flour, sugar, salt and melted butter together with the yeast mixture in a stand mixer with a dough hook. Mix for about 5 minutes or until the dough comes together and pulls off the hook, adding more flour if necessary. Place dough in a large lightly oiled bowl, cover and let rise until doubled in size, about an hour. Heat oven to 400 degrees. When dough is ready, boil 4 cups of water with 1/2 cup baking soda. Break dough into 1- 1 1/2 oz portions and roll into small breadsticks. Dip each breadstick in the boiling water using a slotted spoon or spatula for no more than 30 seconds. Place drained breadstick on sheet pans lined with parchment paper or silicone liners. .Bake for 9-11 minutes until golden. Brush with melted butter as they come out of the oven. .Try one while they’re still warm because that’s how they’re best!

Notes: These are very easily adapted to make rolls or buns. We’ve made smaller rolls, like slider buns, using the same amount of dough and rolling them into balls and dipping and baking in the same manner.

Spiced Pear and Cranberry Pocket Pies

Spiced Pear and Cranberry Pocket Pies

Although I used pear and cranberry to fill these pies, you could really tuck almost any fruit or savory filling you want inside. The key is to keep the liquid level low, so that the bottom layer of dough doesn’t become soggy during or after baking. Let your imagination run wild!

IMG_1719_crop1 1/4 cup all-purpose flour
1/4 tsp salt
1 stick of butter, cold, and cut into 1/2-inch cubes
4-5 tablespoons of ice cold water

3/4 lb. (for me this was 2) sweet, ripe pears; I used Red Bartlett
1/2 cup orange-flavored dried cranberries from Trader Joes (or, plain dried cranberries plus zest from one orange)
1/2 tsp cinnamon
1/8 tsp ground cloves
1 1/2 tsp vanilla extract
1 T. flour

2 T. brown sugar
1 egg, lightly beaten with 1 tsp water
1/4 cup milk

First make dough. In a food processor, add the flour and salt and pulse just once or twice to mix. Add in all the cubes of butter, and pulse until it is all incorporated and the mixture resembles coarse, dry sand (just a minute or so). Add 4 tablespoons of the ice cold water, and pulse just until the dough comes together (only a few times). Squeeze and a bit of the dough between your fingertips: If it doesn’t hold together, add more ice water 1/2 tablespoon at a time until it is soft and sticks together. I find 4 tablespoons is usually perfect for me. Turn out dough onto a lightly floured surface and work with your hands for only a minute or two to evenly distribute butter (remember, keep this quick so the heat from your hands doesn’t warm the butter in the dough). Roll dough into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour. Meanwhile, make the filling. Peel and mince the pears, then mix with the remaining ingredients in a medium bowl. Let fruit sit for 15 minutes to macerate. To make pies, preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Dust a clean surface with flour, and roll out the dough very thinly (the thinner the better). Use a round cutter, or the rim of a drinking glass, to cut 3-3 1/2 inch rounds from the dough. (The dough should make 12 rounds (for 6 pies) but you will need to re-roll the dough at least once or twice to cut them all out.) Place one round on the parchment-lined baking sheet, and carefully place about 2 heaping tablespoons of filling in the center of the round, making sure to leave the edges clean. Lightly brush the edges with the beaten egg, then top with a second dough round; press the edges together gently with your fingertips, then press completely together using the tines of a fork. Use a sharp knife to make a few slits in the top for venting. Repeat for the remaining pie rounds. Just before baking, brush the top of each pocket pie with a little bit of milk, then bake at 375 degrees Fahrenheit for approximately 25-27 minutes, or until tops are golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes, then transfer to a cooling rack.

Easy Garlic Parmesan Popovers

Easy Garlic Parmesan Popovers

Easy Garlic Parmesan Popovers2 tablespoons bacon fat
1 1/2 cups milk, at room temperature
3 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons freshly grated Parmesan

Preheat oven to 425 degrees F. Place a popover pan (or standard muffin tin) into the oven. In a large bowl, whisk together milk and eggs until frothy, about 1 minute. Whisk in flour, chives, garlic powder, salt, basil and pepper until just incorporated. Remove popover pan from the oven and generously grease with bacon fat. Working quickly, fill popover pan half full with egg mixture. Place into oven and bake for 25-30 minutes, or until golden brown. Serve immediately with butter and Parmesan.

Garlic Bread Muffins

Garlic Bread Muffins

Garlic Bread Muffins7 T. EVOO, divided
1 C. finely chopped Onion
5 cloves Garlic, minced
2 C. Flour
2 tsp. Baking Powder
1 tsp. each dried Oregano & Basil
½ tsp. Salt
1 C. Milk
1 Egg
1/3 C. plus 2 T. grated Parmesan Cheese

Preheat oven to 350 degrees and line 12 muffin cups with aluminum or paper liners. Heat 1 T. oil over medium high heat in medium sized nonstick skillet. Add onions and cook while stirring often, until they start to soften, about 3-4 minutes. Add garlic and cook another 3-4 minutes, until onions just begin to brown and garlic is fragrant. Remove from heat and cool 5 minutes. In a large bowl, whisk together the flour, baking powder, oregano, basil and salt.
5.In a medium bowl, whisk together the remaining six tablespoons of the oil, the cooled onion mixture, milk, egg and 1/3 cup of the Parmesan. Add the milk mixture into the flour mixture and mix well. Spoon the batter into the muffin cups. Sprinkle the remaining two tablespoons of the cheese evenly over the muffin batter. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 16 to 17 minutes. If desired, broil the muffins for 30 seconds to brown the cheese. Transfer the muffins to a wire rack. Cool for 10 minutes before serving.

Amaretto Cheesecake

Amaretto Cheesecake

 

3 tablespoons margarine

1/3 cup sugar

1 each large egg

3/4 cup unbleached flour

24 ounces cream cheese, softened

3/4 cup sugar

3 tablespoons unbleached flour

3 each large eggs

1 16 oz. can halved * peaches (drained and pureed)

1/4 cup Almond Flavored liqueur

Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well.  Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

After Five Gourmet Blueberry Dessert

After Five Gourmet Blueberry Dessert

1 box white or yellow or strawberry cake mix

1 tsp. lemon zest and 1 tsp. lime zest

2 C. whipping cream

2 to 4 T. sugar, powdered sugar, or Splenda

Zest of 1 lime and 1 lemon

2 pints fresh or frozen blueberries

 

Prepare cake mix according to package directions. Stir the pistachios if using, lemon zest, and lime zest into the batter and bake as directed in a 9×13-inch pan. Allow cake to cool thoroughly. Cut cake in half and break up one half of the cake and place in bottom of a clear trifle bowl. Measure whipping cream and sugar into a medium bowl. Beat with an electric hand mixer on medium-high speed until mixture is slightly thick and fluffy (do not over-beat). Add the zest of lemon and lime and beat for 30 seconds. Spoon half of the whipped cream over the cake in bowl. Wash and dry blueberries. Spoon half of the blueberries on top of the cream in the bowl. Cut the second half of the cake to fit into the bowl, spoon remaining cream on top of cake and top with remaining blueberries. Note: Pistachios may be added to the cake batter or sprinkled over the first layer of blueberries in the bowl.

African Ginger Cakes

African Ginger Cakes

 

1 tsp. baking powder

1/4 C. warm buttermilk

4 C. sifted flour

3/4 C. raw sugar

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 T. ginger

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3/4 C.  molasses

1/2 C.  butter

2 eggs

1 tsp. vanilla

 

Preheat oven to 350° F. Dissolve baking powder in warm buttermilk. Sift all other dry ingredients together into a bowl; set aside. Mix molasses, butter, eggs and vanilla. Add molasses mixture into buttermilk mixture. Gradually blend in dry ingredients until dough has formed. Roll dough out onto a lightly flour-dusted surface to approximately 1/4 inch thickness and cut out cakes with a round cookie cutter or glass. Place the cakes on a greased baking sheet and bake 10 to 15 minutes or until a toothpick comes out clean.

9” Hot Milk Sponge Cake

9” Hot Milk Sponge Cake

2 eggs

¼ tsp. salt

1 C. sugar

1 tsp. vanilla extract

½ C. milk

1 T. butter

1 C. flour

1 tsp. baking powder

 

Preheat oven to 350 degrees. Heat milk in a small pan until it just starts to boil. Add butter to milk, stirring until melted. Keep milk warm. Beat eggs until light in color; add sugar, salt, vanilla and continue beating until mixed. Add baking powder to flour and stir to distribute. Add flour and milk alternately to the egg mixture with mixer running. Begin and end with flour; add milk in a thin stream. Pour into a buttered 9” cake pan. Cook at 350 degrees for 25-30 minutes. Leave in cake pan for 10 minutes and then turn out onto a cake rack. Serve warm or at room temperature. Often, simple is best, and this little cake certainly has passed the test of time. Served in the summer with fresh fruit or at other times with home made preserves or jams.