Click on a
Recipe to see it. Chef's favorites are shown in
Red.
8 tablespoons butter 1 cup sugar 1 teaspoon vanilla 1 egg 1 1/3 cups flour 3/4 cup walnuts, chopped 1 cup dates, pitted and
diced 1/4 cup golden raisins 3/4 cup dark raisins 1 teaspoon baking soda 1 cup boiling water
Butter loaf pan. Line
bottom with rectangle of waxed paper.
Butter rectangle and sprinkle with flour.
Shake out excess.
Put dates and raisins in bowl.
Dissolve baking soda in boiling water and pour it over date
mixture.
Cream sugar and butter.
Beat in vanilla and egg.
Add flour and mix well.
Add date mixture including liquid.
Add walnuts. Pour
into pan and smooth over top.
(Batter will be quite liquid.)
Bake 350 for 60 to 70 minutes.
Makes 1 medium loaf 4 ½ x 8 ¼-inch loaf pan 1 ¾ cups cake flour ½ cup sugar 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 beaten eggs 1 20-ounce can crushed pineapple, not drained 1/3 cup melted butter 2 tablespoons sour cream 1 teaspoon vanilla 2 cups lightly packed, flaked coconut, toasted
Grease loaf pan; set aside. In a large mixing bowl stir together
cake flour, sugar, baking powder, baking soda and salt. Make a well
in the center. In a medium mixing bowl combine beaten eggs,
pineapple, butter, milk and vanilla; mix well. Add egg mixture to
flour mixture; stir just until combined. (The batter should be
lumpy.) Fold in coconut.
Pour batter into prepared loaf pan. Bake in preheated 350-degree
oven for 50 minutes, or until a toothpick inserted near the center
comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan; cool
thoroughly on a wire rack. Wrap and store overnight before slicing.
Makes 3 small loaves
Monastery in Los
Gatos 3 8x3 7/8-inch loaf pans 3 1/2 cups flour 2 cups white sugar 1 cup light brown sugar 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1 1/2 teaspoon salt 4 eggs, beaten 1 cup oil3/4 cup water 2 cups canned pumpkin, 1
large can (double: 1 large & 1 medium can)
garnish: walnut halves
Sift flour, sugars, soda, cinnamon, nutmeg and salt.
Mix eggs, oil, water and pumpkin. Mix into dry ingredients.
Turn into greased (Pam) and floured loaf pans.
Top with walnut halves.
Bake 350 for 55 to 60 minutes in lower third of oven.
Turn half way through cooking
Cool. Freezes well.
Serve lightly toasted with butter.
Mini-Muffins: 325-degrees convection for 15 minutes.
Makes 12 muffins or 30
mini-muffins 1 cup fresh halved
cranberries 1/2 cup sugar 1 egg, beaten 1 cup milk 2 tablespoons melted butter 1 tablespoon grated orange
rind 2 cups flour3 teaspoons baking powder 2 tablespoons sugar 1 teaspoon salt
Combine 1/2 cup sugar with cranberries and let stand.
Stir together milk and butter.
Combine remaining ingredients and stir into moist
ingredients. Batter
should be lumpy. Add
cranberries. Bake 400
for 20-25 minutes.
Laura Eyer 1 package. Rhodes Frozen
Rolls 1 small package.
butterscotch pudding cinnamon to taste 1/2 cup brown sugar 1/2 cup butter, melted 1 cup nuts, finely chopped 1/2 cup raisins or currents
Prepare the night before serving.
Place frozen rolls in greased 9 x 13-in pan.
Sprinkle with pudding mix, cinnamon and brown sugar.
Pour on melted butter.
Top with nuts and raisons.
Cover with waxed paper and let rise overnight.
Next morning, bake at 325 degrees for 25 minutes, then 300 degrees
for 10 minutes. Turn pan
over onto cookie sheet and bake 5 minutes.
Cool.
Makes 80 rolls
Marcia Otte 2 large loaves white
sandwich bread (soft) 8 ounces soft cream cheese 2 cups sour cream 1/2 teaspoon vanilla 4 sticks melted butter 2 parts cinnamon to one part
sugar
Trim bread crusts.
Flatten each slice with rolling pin. Mix cream cheese, sour cream and vanilla. Spread onto bread slices and roll each like a jelly roll. Chill 1 hr.
Slice each roll in half; Brush with melted butter; fold in mixture
of cinnamon and sugar.
Cover with foil and freeze.
Bake 350 covered for 15 minutes; uncovered for 30-40 minutes.
Serve warm.
1 prepared pie dough recipe,
defrosted 1 egg, beaten 3 tablespoons brown sugar 1-1/2 teaspoons cinnamon 1/4 cup currants 2 tablespoon chopped walnuts
or pecans powdered sugar
Flatten dough; cut into wedges.
Brush with 1/2 egg.
Combine brown sugar, cinnamon, currants and nuts.
Sprinkle over dough.
Roll each wedge from wide to narrow end.
Bake 400 for 12 minutes.
Cool. Sprinkle with
powdered sugar.
Makes 8 large muffins
Stir: 1-1/4 cup flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup sugar 1 cup dried mixed fruit,
chopped
Mix and let set for 2 minutes: 3/4 cup All Bran 3/4 cup oat bran 1-1/2 cup milk 1 egg, lightly beaten 1/4 cup vegetable oil
Add egg and oil to bran mixture.
Combine bran and flour mixtures, stirring only until just
mixed. Spoon batter into
8 greased muffin-pan cups.
Bake 400 for 18 minutes.
1 ¼ cups All Bran cereal 1 ¼ cups buttermilk 1 ½ cups flour 1 teaspoon baking powder 2 to 3 tablespoons sugar 1 egg ¼ cup vegetable oil ¼ cup apple sauce ½ cups chopped mission figs
Combine cereal and buttermilk; let stand for 2 minutes. Meanwhile,
whisk together flour, baking powder and sugar. To cereal mixture add
egg, applesauce and oil; beat well. Stir dry ingredients and figs to
cereal mixture until just combined. Pour into 12 greased muffin
cups. Bake in convection oven at 375-degrees for 20 minutes.
Grandma Kaz’s Mandel
Broit (Biscotti)
Bettirae Willis ½ cup shortening 1 cup sugar3 eggs 1 teaspoon vanilla 3 cups flour ¼ teaspoon salt 1 teaspoon baking powder pinch baking soda 1 ½ tablespoon ground anise seed
In mixer cream together shortening, sugar, eggs and vanilla; set
aside. Sift flour, salt, baking powder and baking soda. Add in
batches to shortening and sugar mixture. Mix until the dough just
clings together. Do not overwork.
Flour hands. Roll into 3 rolls, 14-16 inches long. Bake at
325-degrees for 30 to 35 minutes on Silpat or parchment covered
baking sheet until light brown. Cool 5 minutes. With serrated knife,
slice rolls on the diagonal about ½-inch thick. Return sliced
cookies to baking sheet, cut side down. Bake a total of 16 minutes,
turning them over half-way through. Cool in the oven.
Store in tight container at room temperature. The longer storage,
the better the flavor. Can be frozen for up to 1 month. Can be
reheated at 300-degrees for 10 to 15 minutes to freshen the flavor.
America’s Test Kitchen 1 cube frozen butter + 2
tablespoons 1 ½ cups frozen blueberries ½ cup whole milk ½ cup sour cream 2 cups flour (10 ounces)
sugar ½ cup (3 ½ ounces) 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon table salt 1 teaspoon grated lemon zest sprinkling sugar
Adjust oven rack to middle position and preheat to 425-degrees.
Grate butter and return to freezer. Melt 2 tablespoons butter and
set aside.
Whisk together milk and sour cream; refrigerate. Whisk flour, ½ cup
sugar, baking powder, baking soda, salt and lemon zest. Add frozen
butter to flour mixture and toss with fingers until just combined.
Add liquid and fold until just combined. With rubber spatula,
transfer dough to liberally floured work surface. Dust surface of
dough with flour. With floured hands, knead sough 6 to 8 times until
it just holds together in ragged ball, adding flour as needed to
prevent sticking.
Roll dough into 12-inch square. Fold dough into thirds like a
business letter, using scraper to release dough if it sticks to
countertop. Lift short ends of dough and fold into thirds again to
form 4-inch square. Transfer dough to plate lighted dusted with
flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll into approximately
12-inch square again. Sprinkle blueberries evenly over surface, then
press down so they are slightly embedded in dough. Using scraper,
loosen dough from work surface. Roll dough, pressing to form tight
log. Lay seam-side down and press log into 12 by 4-inch rectangle.
using sharp, floured knife, cut rectangles crosswise into 4 equal
rectangles, Cut each rectangle diagonally to form 2 triangles and
transfer to parchment-lined baking sheet, 3 inches apart.( For
Smaller Scones: roll into 16-inch square. Sprinkle berries; roll
into 16 by 4-inch long. Cut into 4 equal squares. Cut each square
into 4 equal size pieces.)
Brush tops with melted butter and sprinkle with sugar. Refrigerate
so scones will hold their shape after baking. Take until tops and
bottoms are golden brown 15 minutes. Transfer to wire rack and let
cool 10 minutes before serving.
To Make Ahead: Bake scones, cool and freeze or refrigerate in foil.
To heat, remove foil and place scones on a baking sheet in a 375
degree oven. Heat until warmed through and re-crisped, 16-20 minutes
if frozen, 8 to 10 minutes if refrigerated.
Makes 12 large or 24 small pastries
Diana Gough 7ounce package almond paste 6 tablespoons butter,
softened ½ cup sugar 1/8 teaspoon salt ½ teaspoon almond extract 1 pound puff pastry, 2
sheets 9x9 each
1 bag dried apricots (Ultimate
or Mediterranean) Garnish: sliced almonds
Put two oven racks in the bottom half of the oven but not directly
on the bottom. Preheat oven to 375-degrees convection-bake or
400-degrees on bake. Cover two cookie sheets with parchment paper
and set aside.
Heat almond paste in microwave until just pliable, about 20 seconds
on medium. In a food processor, puree the almond paste, butter,
sugar, salt and almond extract until smooth.
Cut the pastry into serving pieces.
Spread each piece down the center with some almond mixture,
top with one or more apricots and garnish with sliced almonds.
Bake about 15 minutes until lightly browned, rotating the cookie
sheets after 6 minutes. Transfer pastries to a cooling rack. Serve
immediately after cooling. These pastries will not be as good the
second day. To serve at a later date, assembly the pastries, freeze,
bake right from the freezer—do not thaw. Note: Instead of apricots
and almonds, try fresh sliced strawberries sprinkled with sugar.
Blueberry Banana Scones
Serves 8 1-1/4 cup all-purpose flour 1/2 cup whole-wheat flour 1/4 cup white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup butter or margarine,
cut into chunks 1/2 cup lemon-flavored
yogurt 1/3 cup smoothly mashed
banana 1 cup frozen blueberries 1/4 cup finely chopped
walnuts 1 tablespoon. brown sugar
In a large bowl, whisk together all-purpose flour, wheat flour,
white sugar, baking powder, and baking soda. With your fingers, cut
in butter until mixture becomes fine crumbs. Add yogurt, banana,
blueberries and nuts; stir until just evenly moistened.
Mound dough on a lightly oiled 12 by 15-inch baking sheet. With
lightly floured hands, pat mound into a smooth 7-inch round. (For
small, bite-sized servings, divide dough into 3 mounds.) With a
sharp, floured knife, cut halfway through dough to make 8 wedges.
Sprinkle top with brown sugar. Bake in a 350-degree oven
until scone is golden brown, about 25 minutes. Serve hot or let cool
until warm. Cut into wedges.
Serves 12-16
Ann Keddie 1 ½ cups graham cracker
crumbs ¾ cup brown sugar ¾ cup chopped pecans 1 ½ teaspoon ground cinnamon 2/3 cup butter, melted 1 package yellow cake mix ½ cup powdered sugar 1 tablespoon milk
Combine first five ingredients; set aside.
Prepare cake mix according to directions.
Grease 13”x9”x2” pan
or bunt pan. Pour half
of batter into pan. Sprinkle with half (for bunt use all) cracker
mixture. Carefully spoon
remaining batter on top. Sprinkle with remaining cracker mixture.
Bake at 350-degrees for 40-50 minutes. (For bundt pan 55-60
minutes.) or until toothpick comes out clean.
Cool on wire rack.
(For bundt pan cool for 10 minutes. then invert to remove
cake.) When completely
cooled, combine powdered sugar and milk; drizzle over cake.
Ginger-Glazed or Lemon-Glazed Blueberry Muffins
Makes 12 muffins. Published September 1, 2001.
This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter.
2 cups
unbleached all-purpose flour (10
ounces)
1
tablespoon
baking powder
1/2
teaspoon
table salt 1 large egg 1 cup granulated sugar (7 ounces) 4 tablespoons unsalted butter , melted and cooled slightly 1 1/4 cups sour cream (10 ounces)
1 1/2
cups
frozen blueberries , preferably
wild 1 teaspoon lemon zest or grated fresh ginger 3/4 cup granulated sugar 1/4 cup lemon juice 1. Adjust oven rack to middle position and heat oven to 350
degrees. Spray standard muffin tin with nonstick vegetable cooking
spray. 2. Whisk flour, baking powder, and salt in medium bowl until
combined. Whisk egg in second medium bowl until well-combined and
light-colored, about 20 seconds. Add sugar and whisk vigorously
until thick and homogenous, about 30 seconds; add melted butter in 2
or 3 steps, whisking to combine after each addition. Add sour cream
in 2 steps, whisking just to combine. 3. Add frozen berries to dry ingredients and gently toss to
combine. Add sour cream mixture and fold with rubber spatula until
batter comes together and berries are evenly distributed, 25 to 30
seconds (small spots of flour may remain and batter will be thick).
Do not over mix. 4. Use ice cream scoop or large spoon to drop batter into greased
muffin tin; about ¾ full. Bake until light golden brown and
toothpick or skewer inserted into center of muffin comes out clean,
25 to 30 minutes, rotating pan from front to back halfway through
baking time. 5. While muffins are baking, mix lemon zest or grated fresh
ginger and 1/2 cup sugar in small bowl. Bring lemon juice and 1/4
cup sugar to simmer in small saucepan over medium heat; simmer until
mixture is thick and syrupy and reduced to about 4 tablespoons. 6. Remove muffins from oven onto wire rack, stand upright, and
cool 5 minutes. After muffins have cooled, brush tops with glaze,
then, working one at a time, dip tops of muffins in lemon-sugar or
ginger-sugar. Set muffins upright on wire rack; serve.
Glaze:
For glaze:
2 cups chopped Hawaiian Macadamia Nuts 5-3/4 cups all-purpose flour 2 cups granulated sugar 5 teaspoons baking powder 1 teaspoon baking soda 1-1/2 teaspoon ground cinnamon 2 cups fresh carrots minced/grated 1-1/2 cups crushed pineapples (can) 1-1/2 cups whole eggs 1 cup Hawaiian Macadamia nut oil 2 teaspoons fresh orange zest (grated) Preheat oven to 400 degrees. Grease muffin pans. In a large bowl,
combine flour, sugar, baking poser, baking soda and cinnamon. Mix well.
In another bowl, combine carrots, pineapple, eggs, oil and orange zest.
Then combine liquid mixture into flour mixture. Mix until just blended.
Fold in nuts. Spoon batter into muffin pan cups. Bake for 20-25 minutes
or until lightly brown. After baking, immediately remove muffins from
pan and cool on racks.
Bon Appétit | November 1998 , 4 Forks
Yield: Makes 8
3 cups all purpose flour
Preheat oven to 400°F. Line baking sheet with parchment paper. Sift
flour, sugar, baking powder, salt and baking soda into large bowl. Mix
in orange peel. Add butter and rub in with fingertips until mixture
resembles coarse meal. Mix in dried cranberries. Gradually add
buttermilk, tossing with fork until moist clumps form. Turn dough out
onto lightly floured work surface. Knead briefly to bind dough, about 4
turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer
wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops
of scones are golden brown, about 25 minutes. Let stand on baking sheet
10 minutes. Serve scones warm or at room temperature.
|