1 1/3 cups all purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon (optional)
1/8 tsp plus a pinch of salt
2 large eggs, separated
1stick unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup whole milk
1 pint fresh or frozen (not thawed) blueberries
Confectioner's sugar for dusting
Center a rack in the oven and preheat the oven to 375 degrees. Generously butter an 11-by-7-inch baking pan (a Pyrex pan is great) and place it on a baking sheet.
Whisk together the flour, baking powder, cinnamon (if you’re using it), and the ⅛ teaspoon salt.Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the egg whites with the pinch of salt until they form firm, glossy peaks.
Gently scrape the whites into a clean bowl if using a stand mixer. Fit the mixer with the paddle attachment, if you have one. (There’s no need to clean the mixer bowl.) Put the butter and sugar in the mixer bowl, or in another large bowl if using a hand mixer, and beat on medium speed until creamy.
Add the egg yolks and beat 2 minutes more. Reduce the mixer speed to low and add half the dry ingredients, then all of the milk and then the remainder of the dry ingredients, adding each new batch as soon as the previous batch has been incorporated.
Switch to a large rubber spatula and lighten the batter by stirring in about one quarter of the stiffly beaten egg whites. Fold in the rest of the whites, working as gently as you can. Since the cake batter is heavy, it’s only natural you’ll deflate the whites a little — don’t be concerned.
Still working with as light a handle as possible, fold in the blueberries, and scrape the batter into the prepared pan.Bake the cake for 35 to 40 minutes, or until it is golden and a thin knife inserted into the center comes out clean. Transfer the cake to a cooling rack and cool in the pan for about 30 minutes before dusting the top with confectioners’ sugar and serving warm.
Source: Baking From My Home to Yours, 2006
Monday, October 31, 2005
Chocolate Macadamia-Peanut Butter Chip Cookies
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, slightly softened
3/4 cup granulated sugar
2/3 cup firmly packed light brown sugar
3 large eggs
1 tsp vanilla extract
9 oz. bittersweet chocolate, cut into 1/4-inch chunks
1 cup Reese's peanut butter chips
1 cup unsalted macadamia nuts, coarsely chopped
Position a rack in the centre of the oven and preheat the oven to 350 F.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the granulated and light brown sugars and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well with each addition and scraping down the sides of the bowl as necessary. Add the vanilla extract. At low speed, add the dry ingredients in three additions, mixing just until blended. Using a wooden spoon, stir in the bittersweet chocolate, peanut butter chips and macadamia nuts just until blended.
Using a 1/4-cup ice cream scoop or cup measure, drop the dough onto ungreased baking sheets, spacing them 3 inches apart. Bake the cookies, one sheet at a time, for 11 to 13 minutes, until golden brown around the edges. Transfer the cookies to a wire rack and cool completely. Makes about 32 large cookies.
Note: If you can only find salted nuts, place them in a sieve and rinse under cold running water. Dry them thoroughly with paper towels.
Source: The Good Cookie by Tish Boyle, 2002
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, slightly softened
3/4 cup granulated sugar
2/3 cup firmly packed light brown sugar
3 large eggs
1 tsp vanilla extract
9 oz. bittersweet chocolate, cut into 1/4-inch chunks
1 cup Reese's peanut butter chips
1 cup unsalted macadamia nuts, coarsely chopped
Position a rack in the centre of the oven and preheat the oven to 350 F.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the granulated and light brown sugars and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well with each addition and scraping down the sides of the bowl as necessary. Add the vanilla extract. At low speed, add the dry ingredients in three additions, mixing just until blended. Using a wooden spoon, stir in the bittersweet chocolate, peanut butter chips and macadamia nuts just until blended.
Using a 1/4-cup ice cream scoop or cup measure, drop the dough onto ungreased baking sheets, spacing them 3 inches apart. Bake the cookies, one sheet at a time, for 11 to 13 minutes, until golden brown around the edges. Transfer the cookies to a wire rack and cool completely. Makes about 32 large cookies.
Note: If you can only find salted nuts, place them in a sieve and rinse under cold running water. Dry them thoroughly with paper towels.
Source: The Good Cookie by Tish Boyle, 2002
Sunday, October 30, 2005
Pear Streusel Muffins
1/2 cup butter, softened
3/4 cup packed brown sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp ground cardamom (or 1/2 tsp grated nutmeg)
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups plain yogurt
1 cup chopped dried pears
1/4 cup sliced Brazil nuts
Streusel:
1/4 cup packed brown sugar
1 tbsp all-purpose flour
1/4 tsp ground cardamom
1 tbsp butter, softened
1/4 cup thinly sliced Brazil nuts
Line muffin cups with paper liners or grease; set aside.
Streusel: In small bowl, mix together brown sugar, flour and cardamom; mash in butter until crumbly. Mix in Brazil nuts. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In another bowl, whisk together flour, baking powder, cardamom, baking soda and salt; stir half into butter mixture. Stir in yogurt then remaining dry ingredients. Fold in dried pears and Brazil nuts. Scrape into prepared cups. Sprinkle with streusel.
Bake in centre of 375 F oven until firm to light touch, about 25 minutes. Let cool in pans for 5 minutes. Transfer to racks to let cool. Makes 12 muffins.
Make Ahead: Wrap individually ans store in airtight container for up to 3 days or freeze for up to 2 weeks.)
Source: Canadian Living Holiday Baking, 2006
3/4 cup packed brown sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp ground cardamom (or 1/2 tsp grated nutmeg)
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups plain yogurt
1 cup chopped dried pears
1/4 cup sliced Brazil nuts
Streusel:
1/4 cup packed brown sugar
1 tbsp all-purpose flour
1/4 tsp ground cardamom
1 tbsp butter, softened
1/4 cup thinly sliced Brazil nuts
Line muffin cups with paper liners or grease; set aside.
Streusel: In small bowl, mix together brown sugar, flour and cardamom; mash in butter until crumbly. Mix in Brazil nuts. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In another bowl, whisk together flour, baking powder, cardamom, baking soda and salt; stir half into butter mixture. Stir in yogurt then remaining dry ingredients. Fold in dried pears and Brazil nuts. Scrape into prepared cups. Sprinkle with streusel.
Bake in centre of 375 F oven until firm to light touch, about 25 minutes. Let cool in pans for 5 minutes. Transfer to racks to let cool. Makes 12 muffins.
Make Ahead: Wrap individually ans store in airtight container for up to 3 days or freeze for up to 2 weeks.)
Source: Canadian Living Holiday Baking, 2006
Orange Bundt Cake
For the Cake:
1 cup (240 mL) butter, softened
1 1/4 cups (300 mL) granulated sugar
3 eggs, separated
1 tsp (5 mL) vanilla extract
1 cup (240 mL) sour cream
4 tsp (20 mL) orange zest
2 cups (475 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt
For the Glaze:
1/2 cup (120 mL) orange juice
1/4 cup (60 mL) lemon juice
1 cup (240 mL) granulated sugar
2 tbsp (30 mL) Grand Marnier (optional)
For the Cake:
preheat oven to 350 F. Butter and flour a 10-inch (25 cm) Bundt pan.
Using an electric mixer, cream the butter and sugar, beating until light, about 2 minutes. Add the egg yolks and beat until fluffy, about 2 minutes. Add the vanilla, sour cream and orange zest and mix well. Sift the flour, baking powder, baking soda and salt in a separate bowl and add to the mixture. Using an electric mixer, beat the egg whites in another bowl until stiff but not dry. Fold into the batter; do not overbeat. Pour into the prepared pan. Bake one hour, or until a cake tester inserted in the centre comes out clean. Leave the cake in the pan on a rack.
For the Glaze:
Combine the orange juice, lemon juice and sugar in a small saucepan over medium heat. Cook until the sugar is dissolved. Stir in the Grand Marnier, if using. Pour half the mixture over the hot cake in the baking pan. Allow it to soak for 15 minutes and then turn the cake out onto a serving plate. Prick with a fork and brush the remaining glaze over the cake. Cool before serving. Store in a tightly closed container at room temperature for up to 4 days.
Makes one 10-inch Bundt cake
Source: Wanda's Pie in the Sky, 2002
1 cup (240 mL) butter, softened
1 1/4 cups (300 mL) granulated sugar
3 eggs, separated
1 tsp (5 mL) vanilla extract
1 cup (240 mL) sour cream
4 tsp (20 mL) orange zest
2 cups (475 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt
For the Glaze:
1/2 cup (120 mL) orange juice
1/4 cup (60 mL) lemon juice
1 cup (240 mL) granulated sugar
2 tbsp (30 mL) Grand Marnier (optional)
For the Cake:
preheat oven to 350 F. Butter and flour a 10-inch (25 cm) Bundt pan.
Using an electric mixer, cream the butter and sugar, beating until light, about 2 minutes. Add the egg yolks and beat until fluffy, about 2 minutes. Add the vanilla, sour cream and orange zest and mix well. Sift the flour, baking powder, baking soda and salt in a separate bowl and add to the mixture. Using an electric mixer, beat the egg whites in another bowl until stiff but not dry. Fold into the batter; do not overbeat. Pour into the prepared pan. Bake one hour, or until a cake tester inserted in the centre comes out clean. Leave the cake in the pan on a rack.
For the Glaze:
Combine the orange juice, lemon juice and sugar in a small saucepan over medium heat. Cook until the sugar is dissolved. Stir in the Grand Marnier, if using. Pour half the mixture over the hot cake in the baking pan. Allow it to soak for 15 minutes and then turn the cake out onto a serving plate. Prick with a fork and brush the remaining glaze over the cake. Cool before serving. Store in a tightly closed container at room temperature for up to 4 days.
Makes one 10-inch Bundt cake
Source: Wanda's Pie in the Sky, 2002
Saturday, October 29, 2005
Peanut Butter Oatmeal Cookies
3/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 cups oats
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans
Preheat oven to 375 F. Beat butter, peanut butter, sugars, eggs and vanilla until thoroughly blended.
Combine flour, baking powder and baking soda. Add to butter mixture gradually, beating until blended. Stir in oats, chocolate chips and nuts. Mix well.
Drop by heaping tablespoonfuls about 2 inches apart, onto cookie sheet. Bake for 10 to 12 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.
Makes about 5 dozen cookies.
Variations
Replace chocolate chips with butterscotch or peanut butter chips.
Replace pecans with peanuts.
Source: Robin Hood Home Baking, 2004
1/2 cup creamy peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 cups oats
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans
Preheat oven to 375 F. Beat butter, peanut butter, sugars, eggs and vanilla until thoroughly blended.
Combine flour, baking powder and baking soda. Add to butter mixture gradually, beating until blended. Stir in oats, chocolate chips and nuts. Mix well.
Drop by heaping tablespoonfuls about 2 inches apart, onto cookie sheet. Bake for 10 to 12 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.
Makes about 5 dozen cookies.
Variations
Replace chocolate chips with butterscotch or peanut butter chips.
Replace pecans with peanuts.
Source: Robin Hood Home Baking, 2004
Classic Banana Bundt Cake
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 sticks (8 ounces) unsalted butter at room temperature
2 cups sugar
2 tsps pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)
1 cup sour cream or plain yogurt
Preheat the oven to 350 F. Generously butter a 9 to 10 inch (12-cup) Bundt pan.
Whisk the flour, baking soda and salt together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (the mixture will curdle -- just keep mixing), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes, if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding on the rack to cool to room temp.
If you have the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving -- it's better the second day.
Source: Baking from My Home to Yours, 2006
2 tsp baking soda
1/2 tsp salt
2 sticks (8 ounces) unsalted butter at room temperature
2 cups sugar
2 tsps pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)
1 cup sour cream or plain yogurt
Preheat the oven to 350 F. Generously butter a 9 to 10 inch (12-cup) Bundt pan.
Whisk the flour, baking soda and salt together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (the mixture will curdle -- just keep mixing), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes, if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding on the rack to cool to room temp.
If you have the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving -- it's better the second day.
Source: Baking from My Home to Yours, 2006
Friday, October 28, 2005
Best-Ever Banana Muffins
1 egg
1 1/2 cups mashed ripe banana ( 3 or 4 large)
1/2 cup butter, melted
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 375 F. Grease a 12-cup muffin tin or line with paper liners.
Beat egg, mashed banana and melted butter in a large bowl until thoroughly blended.
Combine flour, sugar, baking powder, baking soda and salt. Add to banana mixture and stir just until moistened. Spoon batter into prepared muffin pan.
Bake for 20 to 25 minutes or until tops spring back when lightly touched. Makes 12 muffins.
Variations:
Add 1 cup fresh or frozen cranberries or blueberries to the batter.
Add 3/4 cup semi-sweet chocolate chips to the batter.
Source: Robin Hood Home Baking, 2004
1 1/2 cups mashed ripe banana ( 3 or 4 large)
1/2 cup butter, melted
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 375 F. Grease a 12-cup muffin tin or line with paper liners.
Beat egg, mashed banana and melted butter in a large bowl until thoroughly blended.
Combine flour, sugar, baking powder, baking soda and salt. Add to banana mixture and stir just until moistened. Spoon batter into prepared muffin pan.
Bake for 20 to 25 minutes or until tops spring back when lightly touched. Makes 12 muffins.
Variations:
Add 1 cup fresh or frozen cranberries or blueberries to the batter.
Add 3/4 cup semi-sweet chocolate chips to the batter.
Source: Robin Hood Home Baking, 2004
Baker's One Bowl Brownies
| 4 squares BAKER'S Unsweetened Chocolate |
| 3/4 cup (1-1/2 sticks) butter or margarine |
| 2 cups sugar |
| 3 eggs |
| 1 tsp. vanilla |
| 1 cup flour |
| 1 cup coarsely chopped PLANTERS Pecans |
| |
| PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. |
| MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan. |
| BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature. Source: Baker's Website |
| |
Thursday, October 27, 2005
Hot Fudge Pudding Cake
1 cup flour
3/4 cup granulated sugar
1/2 cup cocoa (preferably Dutch-process)
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup butter, melted
1 tsp vanilla extract
3/4 cup brown sugar
1/2 cup walnuts, chopped
1 1/2 cups hot water
Preheat the oven to 350 F. Butter a 9-inch cake pan or eight 3-inch ovenproof cups or ramekins.
Combine the flour, sugar, 1/4 cup of the cocoa, baking powder and salt in medium bowl. Mix thoroughly with a wooden spoon. Add the milk, melted butter and vanilla and stir well. Pour the batter into the prepared pan or cups.
Mix together the brown sugar, walnuts and remaining 1/4 cup cocoa. Sprinkle over the batter. Carefully pour hot water over top. Do not stir. Bake for 30 to 45 minutes for a 9-inch pan, 15 to 20 minutes for cups. Serve warm.
Source: Wanda's Pie in the Sky, 2002
3/4 cup granulated sugar
1/2 cup cocoa (preferably Dutch-process)
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup butter, melted
1 tsp vanilla extract
3/4 cup brown sugar
1/2 cup walnuts, chopped
1 1/2 cups hot water
Preheat the oven to 350 F. Butter a 9-inch cake pan or eight 3-inch ovenproof cups or ramekins.
Combine the flour, sugar, 1/4 cup of the cocoa, baking powder and salt in medium bowl. Mix thoroughly with a wooden spoon. Add the milk, melted butter and vanilla and stir well. Pour the batter into the prepared pan or cups.
Mix together the brown sugar, walnuts and remaining 1/4 cup cocoa. Sprinkle over the batter. Carefully pour hot water over top. Do not stir. Bake for 30 to 45 minutes for a 9-inch pan, 15 to 20 minutes for cups. Serve warm.
Source: Wanda's Pie in the Sky, 2002
Blueberry Crumble Bars
Crust
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup firmly packed light brown sugar
Blueberry Filling
3/4 cup granulated sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 cups blueberries
Crumb Topping
1 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, melted
Crust:
Position a rack in the centre of the oven and preheat to 350 F. Grease bottom and sides of a 9 x 13-inch baking pan.
In small bowl, stir together the flour and salt; set aside.
In bowl, of an electric mixer, using the paddle attachment, beat the butter and brown sugar at medium speed until combined, about 1 minute. At low speed, add the flour mixture and mix until just crumbly.
Pat the dough evenly into the bottom of the prepared pan.
Make the Filling:
In medium bowl, combine the sugar, cornstarch, cinnamon and ginger. Add the blueberries and toss well to coat. Spread blueberry mixture evenly over the crust.
Make the Topping:
In medium bowl, stir together the flour, sugars, cinnamon, and salt until blended. Stir in the melted butter until the mixture comes together. Sprinkle topping evenly over the blueberry filling.
Bake the bars for 48 to 50 minutes, until the topping is lightly browned and the filling is bubbling. Cool the bars completely in the pan on a wire rack.
Cut into 24 bars.
Source: The Good Cookie, 2002
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup firmly packed light brown sugar
Blueberry Filling
3/4 cup granulated sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 cups blueberries
Crumb Topping
1 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, melted
Crust:
Position a rack in the centre of the oven and preheat to 350 F. Grease bottom and sides of a 9 x 13-inch baking pan.
In small bowl, stir together the flour and salt; set aside.
In bowl, of an electric mixer, using the paddle attachment, beat the butter and brown sugar at medium speed until combined, about 1 minute. At low speed, add the flour mixture and mix until just crumbly.
Pat the dough evenly into the bottom of the prepared pan.
Make the Filling:
In medium bowl, combine the sugar, cornstarch, cinnamon and ginger. Add the blueberries and toss well to coat. Spread blueberry mixture evenly over the crust.
Make the Topping:
In medium bowl, stir together the flour, sugars, cinnamon, and salt until blended. Stir in the melted butter until the mixture comes together. Sprinkle topping evenly over the blueberry filling.
Bake the bars for 48 to 50 minutes, until the topping is lightly browned and the filling is bubbling. Cool the bars completely in the pan on a wire rack.
Cut into 24 bars.
Source: The Good Cookie, 2002
Wednesday, October 26, 2005
Easy Chocolate Snacking Cake
2 tbsp espresso powder or coffee granules
1/2 cup boiling water
2 1/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp each baking powder and baking soda
1 tsp salt
1 3/4 cups buttermilk
2 eggs
1/4 cup vegetable oil
2 tsp vanilla
Dissolve espresso powder in water; let cool. Grease 13 x 9-inch cake pan; line bottom with waxed paper.
In large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt. Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes. Pour into prepared pan.
Bake in centre of 350 F oven for about 45 minutes or until top springs back when lightly touched. Let cool in pan on rack for 20 minutes. Remove from pan; let cool completely on rack.
Makes 16 servings.
My cake was ready after 40 minutes.
Source: Canadian Living's Best Chocolate, 1997
1/2 cup boiling water
2 1/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp each baking powder and baking soda
1 tsp salt
1 3/4 cups buttermilk
2 eggs
1/4 cup vegetable oil
2 tsp vanilla
Dissolve espresso powder in water; let cool. Grease 13 x 9-inch cake pan; line bottom with waxed paper.
In large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt. Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes. Pour into prepared pan.
Bake in centre of 350 F oven for about 45 minutes or until top springs back when lightly touched. Let cool in pan on rack for 20 minutes. Remove from pan; let cool completely on rack.
Makes 16 servings.
My cake was ready after 40 minutes.
Source: Canadian Living's Best Chocolate, 1997
Crunchy-Top Blueberry Muffins
2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) plain yogurt
2 tsp (10 mL) grated orange rind
1/4 cup (50 mL) orange juice
1/4 cup (50 mL) vegetable oil
2 eggs
1-1/2 cups (375 mL) fresh blueberries
Crunchy Topping:
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) grated orange rind
Source:Canadian Living Magazine, May 2006
Webpage for Recipe
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) plain yogurt
2 tsp (10 mL) grated orange rind
1/4 cup (50 mL) orange juice
1/4 cup (50 mL) vegetable oil
2 eggs
1-1/2 cups (375 mL) fresh blueberries
Crunchy Topping:
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) grated orange rind
Prepare Pan
Adjust oven rack to centre. Heat oven to 400°F (200°C).
Line 12 muffin cups with paper liners.
Make Batter
Pour flour, sugar, baking powder, baking soda and salt into large bowl; whisk until blended.
Pour yogurt, orange rind and juice, oil and eggs into another large bowl; whisk until smooth.
Pour yogurt mixture over dry ingredients. Sprinkle with blueberries. With wooden spoon, stir just until you can't see any flour.
Fill Muffin Cups
Spoon batter into prepared muffin cups, filling three-quarters full.
Prepare Topping
In small bowl and using fingers or spoon, mix sugar with orange rind. Sprinkle over batter in each cup.
Bake Muffins
Bake muffins in oven until tops are golden and firm to the touch, about 25 minutes.
Source:Canadian Living Magazine, May 2006
Webpage for Recipe
Tuesday, October 25, 2005
Simply Sensational Chocolate Chip Cookies
1 cup salted butter, softened to room temperature
1 cup white sugar
1 cup brown sugar
2 large eggs
1 tsp pure vanilla extract
2 cup all-purpose flour
2 cups oatmeal, blended into a fine powder*
1/2 tsp salt
1 tsp each baking powder and baking soda
2 cup semisweet chocolate chips
1/2 cup grated bittersweet chocolate
Preheat oven to 375 F. Cream butter and both sugars until light and fluffy. Add eggs and vanilla. In a separate bowl, mix together the flour, oatmeal, salt, baking powder and baking soda. Add this to the butter mixture. Stir to blend. Add chocolate chips and grated chocolate. Stir to distribute evenly.
Roll batter into balls and place 5 cm apart on a cookie sheet. Bake for 10 minutes. Makes 30 large or 50 medium-sized cookies.
*To get blended oatmeal, place quick-cooking oats in a blender or food processor. The blended amount needs to equal 2 cups so you will need a little more than 2 cups to start.
Source: On the package of the 1 kg bag of President's Choice Decadent semi-sweet chocolate chips
1 cup white sugar
1 cup brown sugar
2 large eggs
1 tsp pure vanilla extract
2 cup all-purpose flour
2 cups oatmeal, blended into a fine powder*
1/2 tsp salt
1 tsp each baking powder and baking soda
2 cup semisweet chocolate chips
1/2 cup grated bittersweet chocolate
Preheat oven to 375 F. Cream butter and both sugars until light and fluffy. Add eggs and vanilla. In a separate bowl, mix together the flour, oatmeal, salt, baking powder and baking soda. Add this to the butter mixture. Stir to blend. Add chocolate chips and grated chocolate. Stir to distribute evenly.
Roll batter into balls and place 5 cm apart on a cookie sheet. Bake for 10 minutes. Makes 30 large or 50 medium-sized cookies.
*To get blended oatmeal, place quick-cooking oats in a blender or food processor. The blended amount needs to equal 2 cups so you will need a little more than 2 cups to start.
Source: On the package of the 1 kg bag of President's Choice Decadent semi-sweet chocolate chips
Almond Ricotta Napoleons
1 pkg. frozen puff pastry, thawed
flour for dusting
1 cup sliced almonds
1/4 cup maple syrup
1 cup whipping cream (35%)
2 tbsp icing sugar
1 tub (475 g) extra smooth ricotta
1 tbsp amaretto liqueur ot 1/2 tsp almond extract
Roll puff pastry on lightly floured surface into two 10 x 10-inch squares. Cut each pastry horizontally into 3 strips, then vertically in 3 to make 9 squares (18 squares total).
Stir together in a small bowl, almonds and maple syrup. Set aside.
Line two baking sheets with parchment paper. Place pastry squares on paper. Using small spoon, place equal amounts of almond/maple syrup mixture on squares, spread to edges.
Bake in 375 F oven 15 to 18 minutes, until puffed and golden. Let cool on rack.
Beat cream and sugar in large bowl until thick. Gradually fold in ricotta and amaretto. Cut into edges of each pastry using a serrated knife; lift to split horizontally into two squares. Spoon ricotta filling onto bottom squares, place almond square on top. Makes 18 Napoleons.
Source: Recipe Plus 2007 calendar
Note: I used PC Butter Puff Pastry which is already rolled into 10 x 10-inch squares.
flour for dusting
1 cup sliced almonds
1/4 cup maple syrup
1 cup whipping cream (35%)
2 tbsp icing sugar
1 tub (475 g) extra smooth ricotta
1 tbsp amaretto liqueur ot 1/2 tsp almond extract
Roll puff pastry on lightly floured surface into two 10 x 10-inch squares. Cut each pastry horizontally into 3 strips, then vertically in 3 to make 9 squares (18 squares total).
Stir together in a small bowl, almonds and maple syrup. Set aside.
Line two baking sheets with parchment paper. Place pastry squares on paper. Using small spoon, place equal amounts of almond/maple syrup mixture on squares, spread to edges.
Bake in 375 F oven 15 to 18 minutes, until puffed and golden. Let cool on rack.
Beat cream and sugar in large bowl until thick. Gradually fold in ricotta and amaretto. Cut into edges of each pastry using a serrated knife; lift to split horizontally into two squares. Spoon ricotta filling onto bottom squares, place almond square on top. Makes 18 Napoleons.
Source: Recipe Plus 2007 calendar
Note: I used PC Butter Puff Pastry which is already rolled into 10 x 10-inch squares.
Monday, October 24, 2005
Kamishbrot
3 eggs
1 cup granulated sugar
1 cup vegetable oil
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup chocolate chips
1 cup chopped walnuts
1/2 cup sweetened shredded coconut
Cinnamon Sugar:
1/3 cup granulated sugar
2 tsp cinnamon
In large bowl, beat eggs with sugar until light and fluffy; beat in oil and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and salt; stir into egg mixture. Fold in chocolate chips, walnuts and coconut. Cover and refrigerate for 30 minutes. Divide into quarters.
Cinnamon Sugar: In small bowl, stir sugar with cinnamon; sprinkle half onto waxed paper. On sugared paper, shape each quarter of dough into 12-inch log. Place on parchment paper-lined baking sheets. Bake in top and bottom thirds of 350 F oven for about 20 minutes or until golden and firm, rotating and switching pans halfway through. Let cool for 15 minutes.
Using serrated knife, cut each log into 15 slices. Return slices, cut side down, to paper-lined baking sheets. Sprinkle with half of the remaining cinnamon sugar. Reduce heat to 325 F; bake for 20 minutes or until golden and firm. Turn cookies over; sprinkle with remaining sugar mixture. Bake for 20 minutes or until golden and firm. Let cool on pans on racks. (Make Ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.) Makes about 60 cookies.
Source: Canadian Living Magazine, April 2007
1 cup granulated sugar
1 cup vegetable oil
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup chocolate chips
1 cup chopped walnuts
1/2 cup sweetened shredded coconut
Cinnamon Sugar:
1/3 cup granulated sugar
2 tsp cinnamon
In large bowl, beat eggs with sugar until light and fluffy; beat in oil and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and salt; stir into egg mixture. Fold in chocolate chips, walnuts and coconut. Cover and refrigerate for 30 minutes. Divide into quarters.
Cinnamon Sugar: In small bowl, stir sugar with cinnamon; sprinkle half onto waxed paper. On sugared paper, shape each quarter of dough into 12-inch log. Place on parchment paper-lined baking sheets. Bake in top and bottom thirds of 350 F oven for about 20 minutes or until golden and firm, rotating and switching pans halfway through. Let cool for 15 minutes.
Using serrated knife, cut each log into 15 slices. Return slices, cut side down, to paper-lined baking sheets. Sprinkle with half of the remaining cinnamon sugar. Reduce heat to 325 F; bake for 20 minutes or until golden and firm. Turn cookies over; sprinkle with remaining sugar mixture. Bake for 20 minutes or until golden and firm. Let cool on pans on racks. (Make Ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.) Makes about 60 cookies.
Source: Canadian Living Magazine, April 2007
Buttery Jam Cookies
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
1 stick (8 tbsp) unsalted butter, at room temperature
2/3 cup sugar
1 large egg
2 tbsp milk
1/2 tsp pure vanilla extract
1/4 cup apricot jam (or your flavour of choice)
Position the racks to divide the oven into thirds and preheat the oven to 375 F. Line two baking sheets with parchement or silicone mats. Whisk together the flour, baking powder, ginger and salt.
Working with a stand mixer preferably fitted with a paddle attachement, or a hand mixer and a large bowl, beat the butter on medium speed until creamy and smooth. Add the sugar and beat for a minute. Add the eggs and beat for 2 minutes more. The mixture will be satiny. Add the milk and vanilla and beat just to combine. Don't be concerned if the mixture looks curdled, it will even out shortly. Reduce the mixer speed to low, add the jam and beat for 1 minute more. With the mixer still on low, add the dry ingredients and mix only until they are incorporated. You'll have a very thick dough.
Spoon the dough by rounded teaspoonfuls onto the baking sheets, leaving about an inch between mounds.
Bake the cookies for 10 to 12 minutes, rotating the pans from top to bottom and front to back at the midway point. The cookies will be only just firm, fairly pale and browned around the edges. Pull the sheets from the oven and allow the cookies to rest for 1 minute, then carefully transfer them to racks to cool to room temperature.
Repeat with the remainder of the dough, cooling the baking sheets between batches.
Makes about 45 cookies.
Source: Baking from my Home to Yours, 2006
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
1 stick (8 tbsp) unsalted butter, at room temperature
2/3 cup sugar
1 large egg
2 tbsp milk
1/2 tsp pure vanilla extract
1/4 cup apricot jam (or your flavour of choice)
Position the racks to divide the oven into thirds and preheat the oven to 375 F. Line two baking sheets with parchement or silicone mats. Whisk together the flour, baking powder, ginger and salt.
Working with a stand mixer preferably fitted with a paddle attachement, or a hand mixer and a large bowl, beat the butter on medium speed until creamy and smooth. Add the sugar and beat for a minute. Add the eggs and beat for 2 minutes more. The mixture will be satiny. Add the milk and vanilla and beat just to combine. Don't be concerned if the mixture looks curdled, it will even out shortly. Reduce the mixer speed to low, add the jam and beat for 1 minute more. With the mixer still on low, add the dry ingredients and mix only until they are incorporated. You'll have a very thick dough.
Spoon the dough by rounded teaspoonfuls onto the baking sheets, leaving about an inch between mounds.
Bake the cookies for 10 to 12 minutes, rotating the pans from top to bottom and front to back at the midway point. The cookies will be only just firm, fairly pale and browned around the edges. Pull the sheets from the oven and allow the cookies to rest for 1 minute, then carefully transfer them to racks to cool to room temperature.
Repeat with the remainder of the dough, cooling the baking sheets between batches.
Makes about 45 cookies.
Source: Baking from my Home to Yours, 2006
Sunday, October 23, 2005
Red Velvet Cake
2 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 tsp white vinegar
2 1/2 cups cake flour
1 tsp baking soda
2 to 3 TBSP cocoa powder
1 cup buttermilk
1 tsp vanilla
5/8 ounce bottle red food coloring
Preheat the oven to 350F. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda, and cocoa together. Add the flour mixture to the creamed ingredients while beating. Slowly add the buttermilk. While still beating, add the vanilla and the food coloring. Pour into three 8-inch layer pans and bake for about 25 minutes. Press lightly;if the layers are spongy, then the cake is done. Frost the cooled layers, assemble and frost the top and sides. Serves 12 to 14.
Red Velvet Cake Frosting
1(8 ounce) package cream cheese, softened
1/2 cup butter
1 (1 pound) box confectioners sugar
1 cup chopped pecans
1 tsp vanilla extract
Combine the cream cheese and butter and melt over very low heat. Add the sugar, pecans and vanilla and mix well. If the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.
Fruity Soda Bread
4 cups all-purpose flour
1/3 cup each raisins, currants, mixed candied fruit and chopped figs
3 tbsp granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 cups buttermilk
1 1/2 tsp grated orange rind
3 tbsp vegetable oil
1 egg
Glaze
1/2 cup icing sugar
1 tbsp orange juice
In large bowl, whisk together flour, raisins, currants, candied fruit, figs, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, orange rind, oil and egg; pour over dry ingredients ans stir just until moistened and ragged.
Turn out dough onto lightly floured surface. With lightly floured hands, knead gently 10 times or just until dough holds together. Place on greased baking sheet; flatten into 9-inch (23 cm) circle 3 inches (8 cm) thick. With serrated knife, score top into sixths.
Bake in centre of 350 F oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean. Let cool on pan on rack for 5 minutes. Cut into wedges or slices.
Glaze
While bread is cooling, mix the icing sugar and orange juice; spread over warm bread.
Source: The Complete Canadian Living Cookbook, 2001
1/3 cup each raisins, currants, mixed candied fruit and chopped figs
3 tbsp granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 cups buttermilk
1 1/2 tsp grated orange rind
3 tbsp vegetable oil
1 egg
Glaze
1/2 cup icing sugar
1 tbsp orange juice
In large bowl, whisk together flour, raisins, currants, candied fruit, figs, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, orange rind, oil and egg; pour over dry ingredients ans stir just until moistened and ragged.
Turn out dough onto lightly floured surface. With lightly floured hands, knead gently 10 times or just until dough holds together. Place on greased baking sheet; flatten into 9-inch (23 cm) circle 3 inches (8 cm) thick. With serrated knife, score top into sixths.
Bake in centre of 350 F oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean. Let cool on pan on rack for 5 minutes. Cut into wedges or slices.
Glaze
While bread is cooling, mix the icing sugar and orange juice; spread over warm bread.
Source: The Complete Canadian Living Cookbook, 2001
Saturday, October 22, 2005
My Ambrosia
1 can pineapple chunks
1 can mandarin oranges
1/2 cup toasted coconut (extra for sprinkling)
1/2 cup halved maraschino cherries
1 cup marshmallows (quartered, if using large ones)
1 cup vanilla yogurt
Combine all the ingredients in a bowl. Let chill or eat right away.
Makes enough for 4 people.
1 can mandarin oranges
1/2 cup toasted coconut (extra for sprinkling)
1/2 cup halved maraschino cherries
1 cup marshmallows (quartered, if using large ones)
1 cup vanilla yogurt
Combine all the ingredients in a bowl. Let chill or eat right away.
Makes enough for 4 people.
Almond Biscotti
1/2 cup butter, softened
1 cup granulated sugar
3 eggs
1 tsp each vanilla and almond extract
2 3/4 cups all-purpose flour
1 1 /2 tsp baking powder
1/4 tsp salt
1 cup unbleached almonds
1 tbsp icing sugar
In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, then vanilla and almond extract. In separate bowl, whisk together flour, baking powder and salt; add to butter mixture all at once, stirring just until combined. Stir in almonds.
Divide dough in half; with floured hands, shape each half into log about 12 inches (30 cm) long. Place, about 4 inches (10 cm) apart, on parchment paper-lined or greased rimless baking sheet; flatten each until about 3 inches (8 cm) wide, leaving top slightly rounded.
Bake in centre of 350 F (160 C) oven for about 30 minutes or until firm and tops are just turning golden. Let cool on pan on rack for 10 minutes. Transfer to cutting board; with serrated knife, cut into 1/2-inch (1 cm) thick slices. Stand slices upright on two rimless baking sheets. Return to oven; bake for 30 to 40 minutes or until dry and crisp. Let cool on pans on racks. (Make Ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 2 weeks.) Dust with icing sugar just before serving. Makes about 40 cookies.
Source: The Complete Canadian Living Cookbook, 2001
1 cup granulated sugar
3 eggs
1 tsp each vanilla and almond extract
2 3/4 cups all-purpose flour
1 1 /2 tsp baking powder
1/4 tsp salt
1 cup unbleached almonds
1 tbsp icing sugar
In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, then vanilla and almond extract. In separate bowl, whisk together flour, baking powder and salt; add to butter mixture all at once, stirring just until combined. Stir in almonds.
Divide dough in half; with floured hands, shape each half into log about 12 inches (30 cm) long. Place, about 4 inches (10 cm) apart, on parchment paper-lined or greased rimless baking sheet; flatten each until about 3 inches (8 cm) wide, leaving top slightly rounded.
Bake in centre of 350 F (160 C) oven for about 30 minutes or until firm and tops are just turning golden. Let cool on pan on rack for 10 minutes. Transfer to cutting board; with serrated knife, cut into 1/2-inch (1 cm) thick slices. Stand slices upright on two rimless baking sheets. Return to oven; bake for 30 to 40 minutes or until dry and crisp. Let cool on pans on racks. (Make Ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 2 weeks.) Dust with icing sugar just before serving. Makes about 40 cookies.
Source: The Complete Canadian Living Cookbook, 2001
Friday, October 21, 2005
Golden Vanilla Layer Cake with Chocolate Fudge Frosting
Cake:
3 cups sifted cake flour
1 tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp pure vanilla extract
1 tsp almond extract
1 cup whole milk
Frosting:
6 tbsp unsalted butter (3/4 stick), softened
3 cups powdered sugar
3 oz. unsweetened chocolate, melted
1 1/2 tsp pure vanilla extract
3 tbsp milk
Preheat the oven to 375 F. Butter and flour the walls of two 9-inch round cake pans and then line each pan with a circle of parchment paper.
To make the cake, sift the flour, baking powder and salt together 3 times into a bowl or onto a piece of parchment and set aside.
In a mixer fitted with the whisk attachment, beat the butter on medium speed until its light and fluffy, 3 to 5 minutes. Add the granulated sugar and whip until it's blended. One at a time, add the eggs, mixing after each addition until well combined. Whip in the vanilla and almond extracts. With the mixer on low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk and ending with the flour. Mix until just combined after each addition.
Pour the batter into the prepared cake pans and bake until the cakes are golden and firm to the touch, 25 to 30 minutes. Remove from the oven and let cool in the pans.
Meanwhile, make the frosting. In a mixer fitted with the whisk attachment, whip the butter on medium speed until it's light ans fluffy, 3 to 5 minutes. With the mixer on low speed, add the powdered sugar gradually. Mix in the melted chocolate, then the vanilla. Add the milk by spoonfuls until the frosting is spreadable but still thick and fudgy.
Remove the parchment from one of the cake layers and place the cake on a serving platter. Using an offset or small icing spatula, spread the top with some frosting. Place the second cake layer on the first, bottom-side up so the cake has a nice flat top. Remove the parchment and press down slightly to secure the layers. Frost the top and sides of cake.
Makes 12 to 16 servings.
Source: Chocolate & Vanilla by Gale Gand, 2006
3 cups sifted cake flour
1 tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp pure vanilla extract
1 tsp almond extract
1 cup whole milk
Frosting:
6 tbsp unsalted butter (3/4 stick), softened
3 cups powdered sugar
3 oz. unsweetened chocolate, melted
1 1/2 tsp pure vanilla extract
3 tbsp milk
Preheat the oven to 375 F. Butter and flour the walls of two 9-inch round cake pans and then line each pan with a circle of parchment paper.
To make the cake, sift the flour, baking powder and salt together 3 times into a bowl or onto a piece of parchment and set aside.
In a mixer fitted with the whisk attachment, beat the butter on medium speed until its light and fluffy, 3 to 5 minutes. Add the granulated sugar and whip until it's blended. One at a time, add the eggs, mixing after each addition until well combined. Whip in the vanilla and almond extracts. With the mixer on low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk and ending with the flour. Mix until just combined after each addition.
Pour the batter into the prepared cake pans and bake until the cakes are golden and firm to the touch, 25 to 30 minutes. Remove from the oven and let cool in the pans.
Meanwhile, make the frosting. In a mixer fitted with the whisk attachment, whip the butter on medium speed until it's light ans fluffy, 3 to 5 minutes. With the mixer on low speed, add the powdered sugar gradually. Mix in the melted chocolate, then the vanilla. Add the milk by spoonfuls until the frosting is spreadable but still thick and fudgy.
Remove the parchment from one of the cake layers and place the cake on a serving platter. Using an offset or small icing spatula, spread the top with some frosting. Place the second cake layer on the first, bottom-side up so the cake has a nice flat top. Remove the parchment and press down slightly to secure the layers. Frost the top and sides of cake.
Makes 12 to 16 servings.
Source: Chocolate & Vanilla by Gale Gand, 2006
Brrrrr-ownies
5 tbsp unsalted butter, cut into 5 pieces
3 oz. bittersweet chocolate, coarsely chopped
3 oz. semisweet chocolate, coarsely chopped
2/3 cup sugar
2 large eggs
1 tsp pure vanilla extract
pinch of salt
1/3 cup all-purpose flour
1 cup (6 oz.) York Peppermint Pattie Bites (or an equal weight of patties), chopped into bits
Centre a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.
Set a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bowl, top with the chopped chocolates and stir occasionally until the ingredients are just melted - you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.
With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. Whisk in the eggs one by one. Add the vanilla and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the peppermint pieces. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the centre comes out almost clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.
When they are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into sixteen 2-inch squares.
Makes 16 brownies.
Source: Baking from my Home to Yours, 2006
3 oz. bittersweet chocolate, coarsely chopped
3 oz. semisweet chocolate, coarsely chopped
2/3 cup sugar
2 large eggs
1 tsp pure vanilla extract
pinch of salt
1/3 cup all-purpose flour
1 cup (6 oz.) York Peppermint Pattie Bites (or an equal weight of patties), chopped into bits
Centre a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.
Set a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bowl, top with the chopped chocolates and stir occasionally until the ingredients are just melted - you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.
With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. Whisk in the eggs one by one. Add the vanilla and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the peppermint pieces. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the centre comes out almost clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.
When they are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into sixteen 2-inch squares.
Makes 16 brownies.
Source: Baking from my Home to Yours, 2006
Thursday, October 20, 2005
Maple Nut Upside-Down Cake
3/4 cup maple syrup
1/4 cup packed brown sugar
3 tbsp butter
1 1/2 cups coarsely chopped unsalted mixed nuts
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sour cream
2 eggs
Grease 9-inch round metal cake pan. In small saucepan, bring maple syrup, brown sugar and butter to boil over medium heat, stirring until sugar is dissolved. Reduce heat to medium-low; cook, stirring occasionally, until thickened ans syrupy, about 10 minutes. Pour into prepared pan. Evenly scatter nuts over top.
In bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. In large bowl, whisk sour cream with eggs until combined. Add flour mixture all at once; beat with wooden spoon just until smooth, being careful not to overbeat as cake will toughen. Spread over nut mixture.
Bake in centre of 350 F oven until cake tester inserted in centre comes out clean, 45 to 50 minutes. Immediately run knife around edge to loosen. Place serving plate over top; turn over and let stand for 5 minutes before gently lifting off pan. Scrape any nuts off pan onto cake.
(Make Ahead: Let cool. Wrap in plastic wrap and store at room temperature for up to 2 days.) Makes 12 servings.
Source: Canadian Living Holiday Best, 2002
1/4 cup packed brown sugar
3 tbsp butter
1 1/2 cups coarsely chopped unsalted mixed nuts
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sour cream
2 eggs
Grease 9-inch round metal cake pan. In small saucepan, bring maple syrup, brown sugar and butter to boil over medium heat, stirring until sugar is dissolved. Reduce heat to medium-low; cook, stirring occasionally, until thickened ans syrupy, about 10 minutes. Pour into prepared pan. Evenly scatter nuts over top.
In bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. In large bowl, whisk sour cream with eggs until combined. Add flour mixture all at once; beat with wooden spoon just until smooth, being careful not to overbeat as cake will toughen. Spread over nut mixture.
Bake in centre of 350 F oven until cake tester inserted in centre comes out clean, 45 to 50 minutes. Immediately run knife around edge to loosen. Place serving plate over top; turn over and let stand for 5 minutes before gently lifting off pan. Scrape any nuts off pan onto cake.
(Make Ahead: Let cool. Wrap in plastic wrap and store at room temperature for up to 2 days.) Makes 12 servings.
Source: Canadian Living Holiday Best, 2002
Wednesday, October 19, 2005
Honey-Wheat Cookies
1 3/4 cups all-purpose flour
1 cup wheat germ
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 tsp grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup honey
1 large egg
Whisk together the flour, 1/2 cup of the wheat germ, the baking powder and salt.
Working in the bowl of a stand mixer or in another large bowl, rub the sugar and lemon zest together with your fingers until the sugar is moist. Add the butter and, using the paddle or whisk attachment or a hand mixer, beat on medium speed for about 2 minutes, until creamy and smooth. Add the egg and beat for 2 minutes more, until you have a smooth, light fluffy mixture. Reduce the mixer speed to low and add the dry ingredients in 2 portions, mixing only until each addition disappears. Scrape the dough out onto a large piece of plastic wrap and wrap well. Chill the dough for at least 2 hours, or up to 2 days.
Centre a rack in the oven and preheat the oven to 350 F. Line 2 baking sheets with parchment or silicone mats.
Put the remaining 1/2 cup wheat germ into a bowl. Remove the chilled dough from the fridge and, working with a spoonful at a time, roll the dough between your palms into 1-inch balls. Drop each ball into the wheat germ and turn to coat, then place the balls on one of the baking sheets, leaving about 1 inch of space between them (these don't spread much). Use your palm or the bottom of a glass to gently flatten each cookie.
Bake the cookies one sheet at a time, for 10 to 12 minutes, or until they are just firm to the touch. Transfer the cookies to a rack to cool to room temperature. Repeat with remaining dough. Makes about 36 cookies.
Source: Baking from my Home to Yours, 2006
1 cup wheat germ
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 tsp grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup honey
1 large egg
Whisk together the flour, 1/2 cup of the wheat germ, the baking powder and salt.
Working in the bowl of a stand mixer or in another large bowl, rub the sugar and lemon zest together with your fingers until the sugar is moist. Add the butter and, using the paddle or whisk attachment or a hand mixer, beat on medium speed for about 2 minutes, until creamy and smooth. Add the egg and beat for 2 minutes more, until you have a smooth, light fluffy mixture. Reduce the mixer speed to low and add the dry ingredients in 2 portions, mixing only until each addition disappears. Scrape the dough out onto a large piece of plastic wrap and wrap well. Chill the dough for at least 2 hours, or up to 2 days.
Centre a rack in the oven and preheat the oven to 350 F. Line 2 baking sheets with parchment or silicone mats.
Put the remaining 1/2 cup wheat germ into a bowl. Remove the chilled dough from the fridge and, working with a spoonful at a time, roll the dough between your palms into 1-inch balls. Drop each ball into the wheat germ and turn to coat, then place the balls on one of the baking sheets, leaving about 1 inch of space between them (these don't spread much). Use your palm or the bottom of a glass to gently flatten each cookie.
Bake the cookies one sheet at a time, for 10 to 12 minutes, or until they are just firm to the touch. Transfer the cookies to a rack to cool to room temperature. Repeat with remaining dough. Makes about 36 cookies.
Source: Baking from my Home to Yours, 2006
Dutch Butter Bars
2/3 cup butter, softened
1 cup granulated sugar
1 egg
1 tsp almond extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
Topping
1 egg
1 tbsp milk
sliced almonds
In bowl, beat butter with sugar until fluffy. Beat in egg and almond extract. Combine flour with baking powder; stir into butter mixture until smooth. Spread into greased 8-inch square cake pan.
Topping: Beat egg with milk; brush over dough. Top with almonds. Bake in 350 F oven for 30 minutes or until golden brown. Let cool on rack; cut into bars. Makes 16 bars.
Source: Canadian Living's Best Muffins and More, 1994
1 cup granulated sugar
1 egg
1 tsp almond extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
Topping
1 egg
1 tbsp milk
sliced almonds
In bowl, beat butter with sugar until fluffy. Beat in egg and almond extract. Combine flour with baking powder; stir into butter mixture until smooth. Spread into greased 8-inch square cake pan.
Topping: Beat egg with milk; brush over dough. Top with almonds. Bake in 350 F oven for 30 minutes or until golden brown. Let cool on rack; cut into bars. Makes 16 bars.
Source: Canadian Living's Best Muffins and More, 1994
Tuesday, October 18, 2005
Lemon Curd
6 egg yolks
3/4 cup granulated sugar
2/3 cup fresh lemon juice
1/2 cup cold butter, cut into 1/2-inch pieces
1 tbsp lemon zest
Whisk the egg yolks and strain through a fine mesh sieve. Whisk the egg yolks and sugar together in a medium saucepan. Stir in the lemon juice and cook over medium-low heat, stirring constantly with wooden spoon. Do not allow it to come to a boil. Cook until the mixture coats the back of a spoon. Remove from the heat and whisk in the butter and lemon zest. Transfer to a bowl and cover with plastic wrap or pour into sealed jars and refrigerate for up to 3 weeks. Makes 2 cups.
Source: Wanda's Pie in the Sky, 2002
3/4 cup granulated sugar
2/3 cup fresh lemon juice
1/2 cup cold butter, cut into 1/2-inch pieces
1 tbsp lemon zest
Whisk the egg yolks and strain through a fine mesh sieve. Whisk the egg yolks and sugar together in a medium saucepan. Stir in the lemon juice and cook over medium-low heat, stirring constantly with wooden spoon. Do not allow it to come to a boil. Cook until the mixture coats the back of a spoon. Remove from the heat and whisk in the butter and lemon zest. Transfer to a bowl and cover with plastic wrap or pour into sealed jars and refrigerate for up to 3 weeks. Makes 2 cups.
Source: Wanda's Pie in the Sky, 2002
Chocolate Malted Whopper Drops
1 3/4 cups all-purpose flour
1 cup malted milk powder (or Ovaltine, regular or chocolate flavoured)
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 stick plus 3 tbsp unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1 tsp pure vanilla extract
1/4 cup whole milk
2 cups chocolate covered malted milk balls (Whoppers or Maltesers), coarsely chopped
6 oz. bittersweet chocolate, coarsely chopped, or 1 cup store-bought chocolate chips or chunks
Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
Sift together the flour, malted milk powder, cocoa, baking powder and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled - it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough - and that's fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.
Drop the dough by rounded tablespoonfuls onto the sheets, leaving about 2 inches of space between spoonfuls. Bake fore 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set but slightly soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to racks to cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches.
Makes about 30 cookies.
Note: It does not say what temperature to bake the cookies at in the recipe. I baked mine at 350 F.
Source: Baking from my Home to Yours, 2006
1 cup malted milk powder (or Ovaltine, regular or chocolate flavoured)
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 stick plus 3 tbsp unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1 tsp pure vanilla extract
1/4 cup whole milk
2 cups chocolate covered malted milk balls (Whoppers or Maltesers), coarsely chopped
6 oz. bittersweet chocolate, coarsely chopped, or 1 cup store-bought chocolate chips or chunks
Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
Sift together the flour, malted milk powder, cocoa, baking powder and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled - it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough - and that's fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.
Drop the dough by rounded tablespoonfuls onto the sheets, leaving about 2 inches of space between spoonfuls. Bake fore 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set but slightly soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to racks to cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches.
Makes about 30 cookies.
Note: It does not say what temperature to bake the cookies at in the recipe. I baked mine at 350 F.
Source: Baking from my Home to Yours, 2006
Monday, October 17, 2005
Best-Ever Chocolate Chip Cookies
1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tbsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans
In bowl, beat butter with shortening; gradually beat in granulated sugar and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.
Drop by tablespoonfuls, about 2 inches apart, onto parchment paper-lined or greased rimless baking sheets. With fork, flatten to 1/2 inch thickness. Bake in 375 F oven for 8 to 9 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make Ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.) Makes 48 cookies.
Chewy Chocolate Chip Cookies: Omit shortening; increase butter to 1 cup and flour to 2 3/4 cups. Bake in 350 F oven for 8 to 12 minutes.
Source: The Complete Canadian Living Cookbook, 2001
Note: I made the Chewy version of this cookie.
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tbsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans
In bowl, beat butter with shortening; gradually beat in granulated sugar and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.
Drop by tablespoonfuls, about 2 inches apart, onto parchment paper-lined or greased rimless baking sheets. With fork, flatten to 1/2 inch thickness. Bake in 375 F oven for 8 to 9 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make Ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.) Makes 48 cookies.
Chewy Chocolate Chip Cookies: Omit shortening; increase butter to 1 cup and flour to 2 3/4 cups. Bake in 350 F oven for 8 to 12 minutes.
Source: The Complete Canadian Living Cookbook, 2001
Note: I made the Chewy version of this cookie.
Chocolate-Chocolate Chunk Muffins
3/4 stick unsalted butter
4 oz. bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
1 large egg
1 tsp pure vanilla extract
Centre a rack in the oven and preheat the oven to 375 F. Butter or spray the 12 molds in a regular size muffin pan or fit the molds with paper liners. Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in the microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla together until well combined. Pour the liquid ingredients and melted chocolate and butter over the dry ingredients and, with whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until a thin knife inserted into the centre of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Makes 12 muffins.
Source: Baking From My Home To Yours by Dorie Greenspan, 2006
4 oz. bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
1 large egg
1 tsp pure vanilla extract
Centre a rack in the oven and preheat the oven to 375 F. Butter or spray the 12 molds in a regular size muffin pan or fit the molds with paper liners. Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in the microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla together until well combined. Pour the liquid ingredients and melted chocolate and butter over the dry ingredients and, with whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until a thin knife inserted into the centre of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Makes 12 muffins.
Source: Baking From My Home To Yours by Dorie Greenspan, 2006
Sunday, October 16, 2005
Dixie Bars
Base
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup butter or margarine
Filling
1 can sweetened condensed milk (300 mL)
1/2 cup sugar
1/2 cup butter or margarine
2 tbsp corn syrup
1 cup pecan pieces
Topping
4 squares semisweet chocolate
1 tbsp butter
24 pecan halves (optional)
Base:
Heat oven to 350 F.
Combine flour and sugar; cut in butter to form soft dough. Press evenly into an 8-inch (20 cm) square pan. Bake for 20 to 30 minutes or until golden.
Filling:
Combine milk, sugar, butter and corn syrup in heavy saucepan, cook and stir over low heat until sugar is dissolved, about 5 minutes. Bring to a boil over medium-low heat and boil for 6 to 8 minutes, stirring constantly or until mixture thickens slightly and turns a caramel colour. Remove from heat; stir in pecan pieces. Spread evenly over base. Chill.
Topping:
Partially melt chocolate with butter over low heat. Remove from heat and continue stirring until completely melted. Spread over caramel layer. Garnish with pecan halves.
Makes 24 bars.
Source: Baker's Best Chocolate Cookbook, 1995
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup butter or margarine
Filling
1 can sweetened condensed milk (300 mL)
1/2 cup sugar
1/2 cup butter or margarine
2 tbsp corn syrup
1 cup pecan pieces
Topping
4 squares semisweet chocolate
1 tbsp butter
24 pecan halves (optional)
Base:
Heat oven to 350 F.
Combine flour and sugar; cut in butter to form soft dough. Press evenly into an 8-inch (20 cm) square pan. Bake for 20 to 30 minutes or until golden.
Filling:
Combine milk, sugar, butter and corn syrup in heavy saucepan, cook and stir over low heat until sugar is dissolved, about 5 minutes. Bring to a boil over medium-low heat and boil for 6 to 8 minutes, stirring constantly or until mixture thickens slightly and turns a caramel colour. Remove from heat; stir in pecan pieces. Spread evenly over base. Chill.
Topping:
Partially melt chocolate with butter over low heat. Remove from heat and continue stirring until completely melted. Spread over caramel layer. Garnish with pecan halves.
Makes 24 bars.
Source: Baker's Best Chocolate Cookbook, 1995
Mocha Brownies
3 oz. bittersweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1/2 cup butter
2 tbsp instant coffee granules
2 tbsp coffee liqueur or brewed coffee
2 eggs
1 cup granulated sugar
1 tsp vanilla
2/3 cup all-purpose flour
1/4 tsp salt
1/2 cup semisweet chocolate chips
In heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and unsweetened chocolates and butter, stirring occasionally. Let cool for 5 minutes.
In small bowl, dissolve coffee granules in liqueur; set aside.
In large bowl, beat eggs with sugar until pale and thickened; stir in vanilla and coffee mixture. Pour chocolate mixture over top. Stir in flour with salt over chocolate mixture; fold until just blended. Stir in chocolate chips. Scrape into 9-inch parchment paper-lined metal cake pan.
Bake in centre of 350 F oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on rack. Cut into 25 pieces.
Source: Canadian Living Magazine, June 2007.
1 oz. unsweetened chocolate, chopped
1/2 cup butter
2 tbsp instant coffee granules
2 tbsp coffee liqueur or brewed coffee
2 eggs
1 cup granulated sugar
1 tsp vanilla
2/3 cup all-purpose flour
1/4 tsp salt
1/2 cup semisweet chocolate chips
In heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and unsweetened chocolates and butter, stirring occasionally. Let cool for 5 minutes.
In small bowl, dissolve coffee granules in liqueur; set aside.
In large bowl, beat eggs with sugar until pale and thickened; stir in vanilla and coffee mixture. Pour chocolate mixture over top. Stir in flour with salt over chocolate mixture; fold until just blended. Stir in chocolate chips. Scrape into 9-inch parchment paper-lined metal cake pan.
Bake in centre of 350 F oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on rack. Cut into 25 pieces.
Source: Canadian Living Magazine, June 2007.
Saturday, October 15, 2005
Cranberry Coconut Muffins
2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup sweetened shredded coconut
1 tbsp baking powder
1 tsp baking soda
1/4 tsp each cinnamon and salt
1 1/4 cups buttermilk
2 eggs
1/4 cup vegetable oil
1 tsp vanilla
1 cup cranberries, chopped
In large bowl, combine flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt. Whisk together buttermilk, eggs, oil and vanilla; pour over dry ingredients. Sprinkle with cranberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling three-quarters full; sprinkle with remaining coconut. Bake in 400 F oven for about 20 minutes or until golden and tops are firm to the touch. Makes 18 muffins.
Note: I baked the muffins at 350 F.
Source: Canadian Living's Best Muffins & More, 1994
3/4 cup granulated sugar
3/4 cup sweetened shredded coconut
1 tbsp baking powder
1 tsp baking soda
1/4 tsp each cinnamon and salt
1 1/4 cups buttermilk
2 eggs
1/4 cup vegetable oil
1 tsp vanilla
1 cup cranberries, chopped
In large bowl, combine flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt. Whisk together buttermilk, eggs, oil and vanilla; pour over dry ingredients. Sprinkle with cranberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling three-quarters full; sprinkle with remaining coconut. Bake in 400 F oven for about 20 minutes or until golden and tops are firm to the touch. Makes 18 muffins.
Note: I baked the muffins at 350 F.
Source: Canadian Living's Best Muffins & More, 1994
Mostaccioli
1/4 cup unsalted butter
1/2 cup granulated sugar
1 egg
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 tsp cinnamon
1/2 tsp each baking soda and baking powder
1/4 tsp each ground cloves and salt
1/3 cup milk
1 cup semisweet chocolate chips
1/3 cup chopped walnuts
Glaze
1 1/4 cups icing sugar
1/4 cup brewed coffee
1/2 tsp vanilla
In bowl, beat butter with granulated sugar until light and fluffy; beat in egg.
In separate bowl, whisk together flour, cocoa, cinnamon, baking soda, baking powder, cloves and salt; add to butter mixture alternately with milk, making two additions of each and scraping down bowl between additions.
Stir in chocolate chips and chopped walnuts. Cover and refrigerate for 2 hours or until firm.
Roll by generous 1 tbsp into 1-inch balls. Place, 2 inches (5 cm) apart, on parchment paper-lined baking sheets.
Bake in top and bottom thirds of 350 F (180 C) oven, rotating and switching pans halfway through, for about 12 minutes or until tops begin to crack. Transfer to rack; let cool completely.
Glaze: Place rack on baking sheet. In bowl, whisk together sugar, coffee and vanilla; spoon 1 tsp (5 mL) on each cookie. Let set. (Make Ahead: Store layered between waxed paper in airtight container for up to five days.) Makes about 34 cookies.
Source: Canadian Living Magazine, June 2007.
1/2 cup granulated sugar
1 egg
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 tsp cinnamon
1/2 tsp each baking soda and baking powder
1/4 tsp each ground cloves and salt
1/3 cup milk
1 cup semisweet chocolate chips
1/3 cup chopped walnuts
Glaze
1 1/4 cups icing sugar
1/4 cup brewed coffee
1/2 tsp vanilla
In bowl, beat butter with granulated sugar until light and fluffy; beat in egg.
In separate bowl, whisk together flour, cocoa, cinnamon, baking soda, baking powder, cloves and salt; add to butter mixture alternately with milk, making two additions of each and scraping down bowl between additions.
Stir in chocolate chips and chopped walnuts. Cover and refrigerate for 2 hours or until firm.
Roll by generous 1 tbsp into 1-inch balls. Place, 2 inches (5 cm) apart, on parchment paper-lined baking sheets.
Bake in top and bottom thirds of 350 F (180 C) oven, rotating and switching pans halfway through, for about 12 minutes or until tops begin to crack. Transfer to rack; let cool completely.
Glaze: Place rack on baking sheet. In bowl, whisk together sugar, coffee and vanilla; spoon 1 tsp (5 mL) on each cookie. Let set. (Make Ahead: Store layered between waxed paper in airtight container for up to five days.) Makes about 34 cookies.
Source: Canadian Living Magazine, June 2007.
Friday, October 14, 2005
Orange Carrot Bundt Cake
3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
2 tbsp grated orange rind
2 tsp vanilla
3 cups all-purpose flour
1 1/2 tsp each baking powder and baking soda
3/4 tsp salt
1 cup sour cream
1 cup grated carrots
Glaze
1 cup icing sugar
3 tbsp orange juice
Grease 10-cup classic or fancy Bundt or tube pan; dust with flour. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in orange rind and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
Bake in centre of 325 F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; cool completely.
Glaze: In small bowl, mix icing sugar with orange juice until smooth; brush over cake. Makes 16 to 20 servings.
Source: Canadian Living Magazine, May 2007.
1 1/2 cups granulated sugar
3 eggs
2 tbsp grated orange rind
2 tsp vanilla
3 cups all-purpose flour
1 1/2 tsp each baking powder and baking soda
3/4 tsp salt
1 cup sour cream
1 cup grated carrots
Glaze
1 cup icing sugar
3 tbsp orange juice
Grease 10-cup classic or fancy Bundt or tube pan; dust with flour. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in orange rind and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
Bake in centre of 325 F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; cool completely.
Glaze: In small bowl, mix icing sugar with orange juice until smooth; brush over cake. Makes 16 to 20 servings.
Source: Canadian Living Magazine, May 2007.
Cranberry Pear Bars
2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter, cut into pieces
1 cup regular rolled oats
2/3 cup pear nectar or apple juice
2/3 cup packed brown sugar
2 cups fresh cranberries
1/8 tsp ground nutmeg
Preheat oven to 350 F. For crust, combine flour and 1/2 cup brown sugar in a food processor. Cover and process with one or two on-off turns to mix. Add butter; pulse several times until fine crumbs form. Add oats; pulse once to mix. (Or combine flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs. Stir in oats.) Reserve 1 cup crumb mixture. Press remaining crumb mixture on bottom of ungreased 13x9x2-inch baking pan. Bake in preheated oven for 15 minutes or until crust is lightly brown.
Meanwhile, for filling, combine pear nectar and 2/3 cup brown sugar in a medium saucepan. Bring to boiling, stirring to dissolve sugar. Add cranberries, return to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until filling is slightly thickened, stirring occasionally. Remove from heat; stir in nutmeg.
Spread filling evenly over baked crust. Sprinkle with reserved crumb mixture. Bake in preheated oven for about 25 minutes or until top is lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes 32.
To store: Place bars in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.
Source: BHG Christmas Cookies, 2007.
1/2 cup packed brown sugar
3/4 cup butter, cut into pieces
1 cup regular rolled oats
2/3 cup pear nectar or apple juice
2/3 cup packed brown sugar
2 cups fresh cranberries
1/8 tsp ground nutmeg
Preheat oven to 350 F. For crust, combine flour and 1/2 cup brown sugar in a food processor. Cover and process with one or two on-off turns to mix. Add butter; pulse several times until fine crumbs form. Add oats; pulse once to mix. (Or combine flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs. Stir in oats.) Reserve 1 cup crumb mixture. Press remaining crumb mixture on bottom of ungreased 13x9x2-inch baking pan. Bake in preheated oven for 15 minutes or until crust is lightly brown.
Meanwhile, for filling, combine pear nectar and 2/3 cup brown sugar in a medium saucepan. Bring to boiling, stirring to dissolve sugar. Add cranberries, return to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until filling is slightly thickened, stirring occasionally. Remove from heat; stir in nutmeg.
Spread filling evenly over baked crust. Sprinkle with reserved crumb mixture. Bake in preheated oven for about 25 minutes or until top is lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes 32.
To store: Place bars in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.
Source: BHG Christmas Cookies, 2007.
Thursday, October 13, 2005
Custard-Topped Berry Kuchen
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1/2 tsp grated lemon rind and vanilla
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp each salt and grated nutmeg
1/2 cup sour cream
2 cups raspberries
1 cup blackberries
1 tbsp icing sugar
Topping:
2 egg yolks
1/2 cup sour cream
2 tbsp granulated sugar
Line a 9-inch springform pan with parchment paper; set aside.
In bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Beat in lemon rind and vanilla. Whisk together flour, baking powder, baking soda, salt and nutmeg; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
Sprinkle 2/3 cup of the raspberries and 1/3 cup of the blackberries in prepared pan; spread batter over top. Scatter remaining berries over top. Bake in centre of 350 F oven until toothpick inserted in centre comes out clean, about 1 hour.
Topping: In small bowl, stir egg yolks, sour cream and sugar; pour evenly over warm cake. Bake until set, about 10 minutes. Remove side of pan; let cool for 10 minutes longer. Dust with icing sugar. Makes 8 servings.
Source: Canadian Living Magazine, July 2007.
3/4 cup granulated sugar
2 eggs
1/2 tsp grated lemon rind and vanilla
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp each salt and grated nutmeg
1/2 cup sour cream
2 cups raspberries
1 cup blackberries
1 tbsp icing sugar
Topping:
2 egg yolks
1/2 cup sour cream
2 tbsp granulated sugar
Line a 9-inch springform pan with parchment paper; set aside.
In bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Beat in lemon rind and vanilla. Whisk together flour, baking powder, baking soda, salt and nutmeg; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
Sprinkle 2/3 cup of the raspberries and 1/3 cup of the blackberries in prepared pan; spread batter over top. Scatter remaining berries over top. Bake in centre of 350 F oven until toothpick inserted in centre comes out clean, about 1 hour.
Topping: In small bowl, stir egg yolks, sour cream and sugar; pour evenly over warm cake. Bake until set, about 10 minutes. Remove side of pan; let cool for 10 minutes longer. Dust with icing sugar. Makes 8 servings.
Source: Canadian Living Magazine, July 2007.
Chocolate Caramel Bars
1 bag Kraft caramels (about 24)
1/2 cup evaporated milk
1 cup all-purpose flour
1 cup quick-cooking rolled oats
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine, softened
1 cup semisweet chocolate chips
1/2 cup chopped walnuts or pecans
Heat oven to 350 F.
Melt caramels and evaporated milk on low heat or microwave on medium power for 5 minutes, stirring until smooth.
Combine flour, oats, brown sugar, baking soda and salt in large mixing bowl. Cut in butter until mixture is crumbly. Press half of mixture into 9 inch (23 cm) square cake pan.
Bake for 10 minutes.
Sprinkle chocolate chips and walnuts evenly over baked crust. Pour caramel mixture on top. Sprinkle with remaining crumb mixture.
Bake 20 to 25 minutes longer or until golden. Cool; cut into bars. Makes 24 bars.
Source: Bakers Best Chocolate Cookbook, 1995
1/2 cup evaporated milk
1 cup all-purpose flour
1 cup quick-cooking rolled oats
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine, softened
1 cup semisweet chocolate chips
1/2 cup chopped walnuts or pecans
Heat oven to 350 F.
Melt caramels and evaporated milk on low heat or microwave on medium power for 5 minutes, stirring until smooth.
Combine flour, oats, brown sugar, baking soda and salt in large mixing bowl. Cut in butter until mixture is crumbly. Press half of mixture into 9 inch (23 cm) square cake pan.
Bake for 10 minutes.
Sprinkle chocolate chips and walnuts evenly over baked crust. Pour caramel mixture on top. Sprinkle with remaining crumb mixture.
Bake 20 to 25 minutes longer or until golden. Cool; cut into bars. Makes 24 bars.
Source: Bakers Best Chocolate Cookbook, 1995
Wednesday, October 12, 2005
Lemon Poppy Seed Muffins
2 cups all-purpose flour
3/4 cup sugar
1/4 cup poppy seeds
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/4 cup vegetable oil
grated zest of 1 medium lemon
1/3 cup fresh lemon juice
3 tbsp sugar
Adjust oven rack to top third position; preheat oven to 400 F. Coat 12-cup muffin pan with vegetable spray.
Thoroughly mix flour, sugar, poppy seeds, baking powder, baking soda and salt in large bowl. In medium bowl, whisk eggs, buttermilk, oil and lemon zest until blended. Pour liquid mixture over dry ingredients and fold in with rubber spatula until combined; do not overmix.
Spoon batter into prepared muffin cups, dividing it evenly. Bake for 20 minutes or until tester comes out clean.
Meanwhile, stir lemon juice and sugar in small bowl until sugar is dissolved; set aside.
When muffins are removed from oven, pierce tops in several places with toothpick. Restir lemon glaze, then slowly drizzle about 1 tablespoon of lemon mixture over each muffin. Allow muffins to cool in pan for 10 minutes to absorb syrup, them remove to rack to cool. Makes 12 muffins.
Note: I baked the muffins at 350 F for 20 minutes.
Source: All The Best Muffins & Quick Breads by Joie Warner, 1992
3/4 cup sugar
1/4 cup poppy seeds
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/4 cup vegetable oil
grated zest of 1 medium lemon
1/3 cup fresh lemon juice
3 tbsp sugar
Adjust oven rack to top third position; preheat oven to 400 F. Coat 12-cup muffin pan with vegetable spray.
Thoroughly mix flour, sugar, poppy seeds, baking powder, baking soda and salt in large bowl. In medium bowl, whisk eggs, buttermilk, oil and lemon zest until blended. Pour liquid mixture over dry ingredients and fold in with rubber spatula until combined; do not overmix.
Spoon batter into prepared muffin cups, dividing it evenly. Bake for 20 minutes or until tester comes out clean.
Meanwhile, stir lemon juice and sugar in small bowl until sugar is dissolved; set aside.
When muffins are removed from oven, pierce tops in several places with toothpick. Restir lemon glaze, then slowly drizzle about 1 tablespoon of lemon mixture over each muffin. Allow muffins to cool in pan for 10 minutes to absorb syrup, them remove to rack to cool. Makes 12 muffins.
Note: I baked the muffins at 350 F for 20 minutes.
Source: All The Best Muffins & Quick Breads by Joie Warner, 1992
Peanut Butter Shortbread Rounds
1 cup (2 sticks) unsalted butter, cut into tablespoons
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
2/3 cup natural peanut butter
3/4 tsp salt
1 tsp vanilla extract
2 cups all-purpose flour
To Make Dough:
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed for one minute to soften it. Gradually add the sugars and beat until well blended, about 1 1/2 minutes. Add the peanut butter, salt and vanilla extract and mix at medium-low speed until blended, scraping down the sides of the bowl as necessary. At low speed, add the flour and mix until just blended. Turn the dough out onto a work surface, divide in half, and shape into 2 discs. Wrap each disc in plastic wrap and refrigerate until chilled, at least 2 hours (or up to 3 days.)
Cut and Bake the Cookies
Position a rack in the centre of the oven and preheat the oven to 300 F. Line two baking sheets with parchment paper.
Place one of the chilled dough discs on a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 1/4 inch. Using a 2-inch round cookie cutter, cut out as many cookies as possible from the dough. Arrange on one of the prepared cookie sheets, spacing them 3/4 inch apart. Gather up the scraps, rewrap them, and chill for about 15 minutes before rerolling and cutting more cookies.
Bake the cookies, one sheet at a time, for 24 to 28 minutes, until they are just firm but not browned. Cool the cookies on the baking sheet for 10 minutes, then transfer them carefully to a wire rack and cool completely. Repeat the rolling, cutting and baking procedure with the remaining dough. Makes about 40 cookies.
Source: The Good Cookies, 2002
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
2/3 cup natural peanut butter
3/4 tsp salt
1 tsp vanilla extract
2 cups all-purpose flour
To Make Dough:
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed for one minute to soften it. Gradually add the sugars and beat until well blended, about 1 1/2 minutes. Add the peanut butter, salt and vanilla extract and mix at medium-low speed until blended, scraping down the sides of the bowl as necessary. At low speed, add the flour and mix until just blended. Turn the dough out onto a work surface, divide in half, and shape into 2 discs. Wrap each disc in plastic wrap and refrigerate until chilled, at least 2 hours (or up to 3 days.)
Cut and Bake the Cookies
Position a rack in the centre of the oven and preheat the oven to 300 F. Line two baking sheets with parchment paper.
Place one of the chilled dough discs on a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 1/4 inch. Using a 2-inch round cookie cutter, cut out as many cookies as possible from the dough. Arrange on one of the prepared cookie sheets, spacing them 3/4 inch apart. Gather up the scraps, rewrap them, and chill for about 15 minutes before rerolling and cutting more cookies.
Bake the cookies, one sheet at a time, for 24 to 28 minutes, until they are just firm but not browned. Cool the cookies on the baking sheet for 10 minutes, then transfer them carefully to a wire rack and cool completely. Repeat the rolling, cutting and baking procedure with the remaining dough. Makes about 40 cookies.
Source: The Good Cookies, 2002
Coconut Custard Squares
Sweet Pastry Crust
1 1/3 cups all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
2 tsp cold water
3/4 tsp vanilla
Position a rack in the centre of the oven and preheat the oven to 350 F. Grease the bottom and sides of a 9-inch square baking pan.
Place the flour, sugar and salt in the bowl of a food processor and process until blended. Scatter the butter pieces over the flour mixture and process until the mixture resembles coarse meal, about 6 seconds.
In a small bowl or cup, whisk together the egg yolk, water and vanilla extract. With the food processor running, add the yolk mixture through the feed tube and process just until the dough begins to come together in large clumps, 15 to 20 seconds.
Scrape the dough into prepared pan and, using your fingers, pat it evenly into the bottom of the pan. Bake the crust until golden, 20 to 25 minutes. Transfer the pan to a wire rack to cool while you prepare the topping.
Coconut Filling
2 large eggs
1 large egg yolk
3/4 cup granulated sugar
1 cup coconut milk
1 tsp vanilla extract
2 tbsp dark rum
1 tbsp all-purpose flour
pinch of salt
1 cup sweetened shredded coconut
Topping
3/4 cup coarsely chopped unsalted cashews
confectioners' sugar for dusting
Make the Filling and Topping
In a medium bowl, whisk the eggs, egg yolk and granulated sugar until blended. Slowly whisk in the coconut milk. Whisk in the vanilla extract, rum, flour and salt.
Sprinkle the coconut evenly over the cooled crust. Pour the filling through a fine sieve over the coconut, covering the crust completely. Sprinkle the chopped cashews over the top. Bake for 25 to 30 minutes at 350 F, until the filling is set and the edges are golden brown. Cool completely in the pan on a wire rack.
Sprinkle the bars lightly with sifted confectioners' sugar. Using a sharp knife, cut into 16 squares.
Store in an airtight container in the refrigerator for up to 3 days.
Source: The Good Cookie, 2002.
1 1/3 cups all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
2 tsp cold water
3/4 tsp vanilla
Position a rack in the centre of the oven and preheat the oven to 350 F. Grease the bottom and sides of a 9-inch square baking pan.
Place the flour, sugar and salt in the bowl of a food processor and process until blended. Scatter the butter pieces over the flour mixture and process until the mixture resembles coarse meal, about 6 seconds.
In a small bowl or cup, whisk together the egg yolk, water and vanilla extract. With the food processor running, add the yolk mixture through the feed tube and process just until the dough begins to come together in large clumps, 15 to 20 seconds.
Scrape the dough into prepared pan and, using your fingers, pat it evenly into the bottom of the pan. Bake the crust until golden, 20 to 25 minutes. Transfer the pan to a wire rack to cool while you prepare the topping.
Coconut Filling
2 large eggs
1 large egg yolk
3/4 cup granulated sugar
1 cup coconut milk
1 tsp vanilla extract
2 tbsp dark rum
1 tbsp all-purpose flour
pinch of salt
1 cup sweetened shredded coconut
Topping
3/4 cup coarsely chopped unsalted cashews
confectioners' sugar for dusting
Make the Filling and Topping
In a medium bowl, whisk the eggs, egg yolk and granulated sugar until blended. Slowly whisk in the coconut milk. Whisk in the vanilla extract, rum, flour and salt.
Sprinkle the coconut evenly over the cooled crust. Pour the filling through a fine sieve over the coconut, covering the crust completely. Sprinkle the chopped cashews over the top. Bake for 25 to 30 minutes at 350 F, until the filling is set and the edges are golden brown. Cool completely in the pan on a wire rack.
Sprinkle the bars lightly with sifted confectioners' sugar. Using a sharp knife, cut into 16 squares.
Store in an airtight container in the refrigerator for up to 3 days.
Source: The Good Cookie, 2002.
Tuesday, October 11, 2005
Lemon Meringue Pie
Lemon Meringue Pie
(from "Wanda's Pie in the Sky" by Wanda Beaver)
Daring Bakers Challenge #15: January 2008
Lemon Meringue Pie
Makes one 10-inch (25 cm) pie
For the Crust:
3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
1/4 tsp (1.2 mL) salt
1/3 cup (80 mL) ice water
For the Filling:
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
1/2 cup (120 mL) cornstarch
5 egg yolks, beaten
1/4 cup (60 mL) butter
3/4 cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract
For the Meringue:
5 egg whites, room temperature
1/2 tsp (2.5 mL) cream of tartar
1/4 tsp (1.2 mL) salt
1/2 tsp (2.5 mL) vanilla extract
3/4 cup (180 mL) granulated sugar
To Make the Crust:
Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.
Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.
To Make the Filling:
Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.
To Make the Meringue:
Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.
Daring Bakers Extra Challenge: Free-Style Lemon Tartlets
(from "Ripe for Dessert" by David Lebovitz)
Prepare the recipe as above but complete the following steps:
To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.
To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.
To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF. Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around. Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks.
Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.
(from "Wanda's Pie in the Sky" by Wanda Beaver)
Daring Bakers Challenge #15: January 2008
Lemon Meringue Pie
Makes one 10-inch (25 cm) pie
For the Crust:
3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
1/4 tsp (1.2 mL) salt
1/3 cup (80 mL) ice water
For the Filling:
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
1/2 cup (120 mL) cornstarch
5 egg yolks, beaten
1/4 cup (60 mL) butter
3/4 cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract
For the Meringue:
5 egg whites, room temperature
1/2 tsp (2.5 mL) cream of tartar
1/4 tsp (1.2 mL) salt
1/2 tsp (2.5 mL) vanilla extract
3/4 cup (180 mL) granulated sugar
To Make the Crust:
Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.
Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.
To Make the Filling:
Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.
To Make the Meringue:
Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.
Daring Bakers Extra Challenge: Free-Style Lemon Tartlets
(from "Ripe for Dessert" by David Lebovitz)
Prepare the recipe as above but complete the following steps:
To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.
To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.
To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF. Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around. Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks.
Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.
Universal Sweet Dough
4 1/2 cups all-purpose flour (approximately), divided
1/3 cup granulated sugar
4 1/2 tsp (2 envelopes) quick-rise instant yeast
1 tsp salt
3/4 cup milk
1/2 cup water
1/3 cup butter
2 eggs
In a large bowl, stir together 2 cups of the flour with the sugar, yeast and salt.
In a small saucepan or heatproof measuring cup, combine the milk, water and butter. Heat until it is just uncomfortably warm to the touch, then add to the flour mixture. Beat with an electric mixer (or by hand with a wooden spoon) until it forms a stringy, sticky gloppy batter. Add the eggs and then add the remaining flour 1/2 cup at a time, beating or stirring well until it becomes too difficult to stir. Now dump the dough out onto a well-floured surface and knead by hand for 6 to 8 minutes, sprinkling with additional flour to keep it from sticking to your hands or the table. (You might not have to use all the flour.) When the dough is no longer sticky, and feels like a damp earlobe when you pinch it, it's ready. Place it in an oiled bowl, turning it over to oil the top. Cover with plastic wrap and let rise until double - about 30 to 40 minutes.
Punch dough to deflate it. Knead it a few times, then shape. Now you're ready to bake it in an impressive way.
Note: I put the dough in the oven to rise on the Bread Proof setting and didn't cover with plastic wrap.
Bubble Bread
1/2 recipe Universal Sweet Dough
3/4 cup granulated sugar
1 1/2 tsp cinnamon
1/2 cup melted butter
1/2 cup raisins
1/2 cup chopped walnuts or pecans
Prepare the Universal Sweet Dough and divide in half. Use one half for this recipe.
In a small bowl, stir together the cinnamon and sugar. Pour the melted butter into another small bowl.
Grease a 9-inch Bundt pan.
Pinch off pieces of dough, about 1 inch across and roll into small balls. One at a time, dunk each ball first in the melted butter, then roll in the cinnamon-sugar. Arrange in the Bundt pan. When you have one layer of dough balls, sprinkle on some of the raisins and nuts. Continue adding balls and sprinkling nuts and raisins, until all the dough is used up and arranged evenly in the baking pan. Cover and let rise until almost double - about 30 minutes.
Preheat oven to 375 F. Bake for 30 to 35 minutes, until golden brown. Invert pan and remove Bubble Bread to a rack to cool. Drizzle with Shiny Sugar Glaze. Makes one nifty Bubble Bread.
Note: I baked my bread for 30 minutes at 350 F. I could have removed it after 25 minutes.
Shiny Sugar Glaze
1 cup icing sugar
2 tbsp lemon juice or water
In a small bowl, stir together the icing sugar with the lemon juice - adding the liquid a little bit at a time, until smooth. Drizzle on Bubble Bread.
Makes 1 cup
Source: The Clueless Baker, 2001
1/3 cup granulated sugar
4 1/2 tsp (2 envelopes) quick-rise instant yeast
1 tsp salt
3/4 cup milk
1/2 cup water
1/3 cup butter
2 eggs
In a large bowl, stir together 2 cups of the flour with the sugar, yeast and salt.
In a small saucepan or heatproof measuring cup, combine the milk, water and butter. Heat until it is just uncomfortably warm to the touch, then add to the flour mixture. Beat with an electric mixer (or by hand with a wooden spoon) until it forms a stringy, sticky gloppy batter. Add the eggs and then add the remaining flour 1/2 cup at a time, beating or stirring well until it becomes too difficult to stir. Now dump the dough out onto a well-floured surface and knead by hand for 6 to 8 minutes, sprinkling with additional flour to keep it from sticking to your hands or the table. (You might not have to use all the flour.) When the dough is no longer sticky, and feels like a damp earlobe when you pinch it, it's ready. Place it in an oiled bowl, turning it over to oil the top. Cover with plastic wrap and let rise until double - about 30 to 40 minutes.
Punch dough to deflate it. Knead it a few times, then shape. Now you're ready to bake it in an impressive way.
Note: I put the dough in the oven to rise on the Bread Proof setting and didn't cover with plastic wrap.
Bubble Bread
1/2 recipe Universal Sweet Dough
3/4 cup granulated sugar
1 1/2 tsp cinnamon
1/2 cup melted butter
1/2 cup raisins
1/2 cup chopped walnuts or pecans
Prepare the Universal Sweet Dough and divide in half. Use one half for this recipe.
In a small bowl, stir together the cinnamon and sugar. Pour the melted butter into another small bowl.
Grease a 9-inch Bundt pan.
Pinch off pieces of dough, about 1 inch across and roll into small balls. One at a time, dunk each ball first in the melted butter, then roll in the cinnamon-sugar. Arrange in the Bundt pan. When you have one layer of dough balls, sprinkle on some of the raisins and nuts. Continue adding balls and sprinkling nuts and raisins, until all the dough is used up and arranged evenly in the baking pan. Cover and let rise until almost double - about 30 minutes.
Preheat oven to 375 F. Bake for 30 to 35 minutes, until golden brown. Invert pan and remove Bubble Bread to a rack to cool. Drizzle with Shiny Sugar Glaze. Makes one nifty Bubble Bread.
Note: I baked my bread for 30 minutes at 350 F. I could have removed it after 25 minutes.
Shiny Sugar Glaze
1 cup icing sugar
2 tbsp lemon juice or water
In a small bowl, stir together the icing sugar with the lemon juice - adding the liquid a little bit at a time, until smooth. Drizzle on Bubble Bread.
Makes 1 cup
Source: The Clueless Baker, 2001
Monday, October 10, 2005
Chocolate Sandwich Cookies
1 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tsp vanilla
1 3/4 cup all-purpose flour
2/3 cup cocoa powder
1/2 tsp baking powder
pinch salt
6 oz bittersweet chocolate, chopped
1/3 cup whipping cream
1/2 cup chocolate sprinkles
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
In separate bowl, whisk flour, cocoa powder, baking powder and salt; stir into butter mixture in 2 additions. Divide in half; flatten into squares. Wrap each and refrigerate until firm, about 30 minutes.
On floured surface, roll out each half of the dough into 10-inch (25 cm) square. Cut into 4 strips; cut across strips at 1-inch (2.5 cm) intervals to make 40 pieces. Place 1 inch apart, on prepared pans. Refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of 350 F oven, rotating and switching pans halfway through, until edges begin to darken, 8 minutes. Transfer to racks; let cool. (Make Ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for 1 month.)
Place chocolate in heatproof bowl. In saucepan, bring cream to boil; stir into chocolate until melted. Spread 1 tsp onto half the cookies. Top with remaining cookies; press to reveal filling. Dip 1 end of the cookie into chocolate then into sprinkles. Let harden on rack. Makes 40 cookies.
Source: Canadian Living Holiday Celebrations, 2007
3/4 cup granulated sugar
1 egg
1 tsp vanilla
1 3/4 cup all-purpose flour
2/3 cup cocoa powder
1/2 tsp baking powder
pinch salt
6 oz bittersweet chocolate, chopped
1/3 cup whipping cream
1/2 cup chocolate sprinkles
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
In separate bowl, whisk flour, cocoa powder, baking powder and salt; stir into butter mixture in 2 additions. Divide in half; flatten into squares. Wrap each and refrigerate until firm, about 30 minutes.
On floured surface, roll out each half of the dough into 10-inch (25 cm) square. Cut into 4 strips; cut across strips at 1-inch (2.5 cm) intervals to make 40 pieces. Place 1 inch apart, on prepared pans. Refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of 350 F oven, rotating and switching pans halfway through, until edges begin to darken, 8 minutes. Transfer to racks; let cool. (Make Ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for 1 month.)
Place chocolate in heatproof bowl. In saucepan, bring cream to boil; stir into chocolate until melted. Spread 1 tsp onto half the cookies. Top with remaining cookies; press to reveal filling. Dip 1 end of the cookie into chocolate then into sprinkles. Let harden on rack. Makes 40 cookies.
Source: Canadian Living Holiday Celebrations, 2007
Pineapple Coconut Cookies
one 20-oz. can crushed pineapple packed in its own juice
1 cup sugar
3 1/2 cups unsweetened dried, shredded coconut
3 large egg whites
1/2 tsp vanilla extract
In a large skillet (preferable nonstick), heat the crushed pineapple with its juice and the sugar until the liquid has evaporated. Continue to cook, stirring constantly, until the pineapple gets sticky and begins to stick to the pan and brown. Remove from heat. You should have 1 1/4 cups.
In the bowl of a standing mixer fitted with the paddle attachment, stir together the coconut and the cooked pineapple. (Or stir the ingredients together in a large bowl.) Stir in the egg whites and vanilla.
Position the rack in the centre of the oven and preheat the oven to 350 F. Cover a baking sheet with parchment paper.
Form the dough on the prepared sheet into 1 1/2-inch-tall pointed mounds, squeezing the dough with your fingertips to form little pyramids.
Bake the cookies for about 30 minutes, rotating the baking sheet midway through baking, until the cookies are browned up the sides. (The tips may burn slightly, which is fine.) Let the cookies cook on the baking sheet before serving.
Makes 30 to 35 cookies.
Source: Ripe for Dessert by David Lebovitz, 2003
1 cup sugar
3 1/2 cups unsweetened dried, shredded coconut
3 large egg whites
1/2 tsp vanilla extract
In a large skillet (preferable nonstick), heat the crushed pineapple with its juice and the sugar until the liquid has evaporated. Continue to cook, stirring constantly, until the pineapple gets sticky and begins to stick to the pan and brown. Remove from heat. You should have 1 1/4 cups.
In the bowl of a standing mixer fitted with the paddle attachment, stir together the coconut and the cooked pineapple. (Or stir the ingredients together in a large bowl.) Stir in the egg whites and vanilla.
Position the rack in the centre of the oven and preheat the oven to 350 F. Cover a baking sheet with parchment paper.
Form the dough on the prepared sheet into 1 1/2-inch-tall pointed mounds, squeezing the dough with your fingertips to form little pyramids.
Bake the cookies for about 30 minutes, rotating the baking sheet midway through baking, until the cookies are browned up the sides. (The tips may burn slightly, which is fine.) Let the cookies cook on the baking sheet before serving.
Makes 30 to 35 cookies.
Source: Ripe for Dessert by David Lebovitz, 2003
Sunday, October 09, 2005
Coconut Almond Macaroons
2 cups (475 mL) icing sugar
2 cups (475 mL) shredded sweetened coconut
2 1/3 cups (560 mL) almonds, finely ground
1/2 tsp (2.5 mL) almond extract
1 tbsp (15 mL) lemon zest
5 egg whites, room temperature
6 oz. (180 g) semisweet chocolate, coarsely chopped
1 tsp (5 mL) coconut oil or vegetable shortening
Preheat oven to 324 F (165 C). Line two 18 x 12-inch (45 x 30-cm) baking sheets with parchment paper.
Combine the icing sugar, coconut, almonds, almond extract and lemon zest. Using an electric mixer, beat the egg whites until stiff peaks form. Fold into the sugar mixture and combine gently but thoroughly. Using a 1 1/4 (3 cm) ice cream scoop, drop the cookie dough on the prepared cookie sheets about 2 inches (5 cm) apart.
Bake for 20 minutes or until golden. Cool completely on the pan.
Melt the chocolate and oil or shortening in a double boiler over hot water or in the microwave. Dip the cookies halfway into the chocolate. Place on parchment-lined cookie sheet and chill until the chocolate sets. Store in a tightly closed container for up to 1 week.
Source: Wanda's Pie in the Sky, 2002
2 cups (475 mL) shredded sweetened coconut
2 1/3 cups (560 mL) almonds, finely ground
1/2 tsp (2.5 mL) almond extract
1 tbsp (15 mL) lemon zest
5 egg whites, room temperature
6 oz. (180 g) semisweet chocolate, coarsely chopped
1 tsp (5 mL) coconut oil or vegetable shortening
Preheat oven to 324 F (165 C). Line two 18 x 12-inch (45 x 30-cm) baking sheets with parchment paper.
Combine the icing sugar, coconut, almonds, almond extract and lemon zest. Using an electric mixer, beat the egg whites until stiff peaks form. Fold into the sugar mixture and combine gently but thoroughly. Using a 1 1/4 (3 cm) ice cream scoop, drop the cookie dough on the prepared cookie sheets about 2 inches (5 cm) apart.
Bake for 20 minutes or until golden. Cool completely on the pan.
Melt the chocolate and oil or shortening in a double boiler over hot water or in the microwave. Dip the cookies halfway into the chocolate. Place on parchment-lined cookie sheet and chill until the chocolate sets. Store in a tightly closed container for up to 1 week.
Source: Wanda's Pie in the Sky, 2002
Oatmeal Apple Cookies
1 1/4 cups firmly packed brown sugar
3/4 cup Crisco
1/4 cup milk
1 egg
1 1/2 tsp vanilla
1 cup all-purpose flour
1 1/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
3 cups quick cooking oats (not instant or old fashioned), uncooked
1 cup diced, peeled apples
3/4 cup raisins (optional)
3/4 cup coarsely chopped walnuts (optional)
Preheat oven to 375 F. Grease cooking sheet or line with parchment paper.
Combine brown sugar, Crisco, milk, egg and vanilla in large bowl. Beat at medium speed of electric mixer until well blended and creamy.
Combine flour, cinnamon, salt, baking soda and nutmeg. Add gradually to creamed mixture at low speed. Mix until just blended. Stir in one at a time, oats, apples, raisins and nuts with spoon. Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheet.
Bake at 375 F for 13 minutes or until set. Cool 2 minutes on cookie sheets before moving to wire rack. Makes about 2 1/2 dozen cookies.
Note: I baked the cookies at 350 F.
Source: Treasury of Desserts, 1993
3/4 cup Crisco
1/4 cup milk
1 egg
1 1/2 tsp vanilla
1 cup all-purpose flour
1 1/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
3 cups quick cooking oats (not instant or old fashioned), uncooked
1 cup diced, peeled apples
3/4 cup raisins (optional)
3/4 cup coarsely chopped walnuts (optional)
Preheat oven to 375 F. Grease cooking sheet or line with parchment paper.
Combine brown sugar, Crisco, milk, egg and vanilla in large bowl. Beat at medium speed of electric mixer until well blended and creamy.
Combine flour, cinnamon, salt, baking soda and nutmeg. Add gradually to creamed mixture at low speed. Mix until just blended. Stir in one at a time, oats, apples, raisins and nuts with spoon. Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheet.
Bake at 375 F for 13 minutes or until set. Cool 2 minutes on cookie sheets before moving to wire rack. Makes about 2 1/2 dozen cookies.
Note: I baked the cookies at 350 F.
Source: Treasury of Desserts, 1993
Saturday, October 08, 2005
Lemon Tea Cookies
2 1/2 cups all-purpose flour
1/3 cup sugar
2 tsp finely shredded lemon peel
1 cup butter
Edible flowers (optional)
Stir together flour, sugar and lemon peel in a large bowl. Cut in butter until mixture resembles fine crumbs. Knead gently with hands until mixture clings together and forms a ball. If mixture is too dry to form a ball, knead in 1 to 2 teaspoons water. Divide dough in half.
Roll half of the dough at a time on a lightly floured surface to slightly more than 1/4-inch thickness. Cut dough with a 1 1/2-inch to 2-inch scalloped cookie cutter. Place cutouts 1 inch apart on an ungreased cookie sheet.
Bake in a 325 F oven about 15 minutes or until the bottoms just begin to brown. Transfer cookies to wire racks set on waxed paper, and cool. Glaze cooled cookies with Lemon Tea Glaze. While glaze is wet, top with edible flower petals, if desired. Let cookies stand until glaze is set. makes 36 cookies.
Lemon Tea Glaze: Pour 2 tablespoons boiling water over 1 lemon-flavoured tea bag in a small bowl. Let steep for 5 minutes. Remove tea bag, squeezing out liquid. Gradually stir in 1 to 1 1/2 cups sifted powdered sugar to make an icing of glazing consistency. Stir in a few drops of yellow food colouring, if desired.
Source: Better Home and Gardens Christmas Cookies, 2000
1/3 cup sugar
2 tsp finely shredded lemon peel
1 cup butter
Edible flowers (optional)
Stir together flour, sugar and lemon peel in a large bowl. Cut in butter until mixture resembles fine crumbs. Knead gently with hands until mixture clings together and forms a ball. If mixture is too dry to form a ball, knead in 1 to 2 teaspoons water. Divide dough in half.
Roll half of the dough at a time on a lightly floured surface to slightly more than 1/4-inch thickness. Cut dough with a 1 1/2-inch to 2-inch scalloped cookie cutter. Place cutouts 1 inch apart on an ungreased cookie sheet.
Bake in a 325 F oven about 15 minutes or until the bottoms just begin to brown. Transfer cookies to wire racks set on waxed paper, and cool. Glaze cooled cookies with Lemon Tea Glaze. While glaze is wet, top with edible flower petals, if desired. Let cookies stand until glaze is set. makes 36 cookies.
Lemon Tea Glaze: Pour 2 tablespoons boiling water over 1 lemon-flavoured tea bag in a small bowl. Let steep for 5 minutes. Remove tea bag, squeezing out liquid. Gradually stir in 1 to 1 1/2 cups sifted powdered sugar to make an icing of glazing consistency. Stir in a few drops of yellow food colouring, if desired.
Source: Better Home and Gardens Christmas Cookies, 2000
Pumpkin Chocolate Bread
1/3 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 cup pumpkin puree
1 tsp grated orange rind
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
pinch ground cloves
6 oz. semisweet chocolate, chopped
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Stir in pumpkin and orange rind.
In separate bowl, whisk together flour, baking soda, baking powder, cinnamon, salt and cloves. Stir into pumpkin mixture alternately with 1/4 cup water, making 3 additions of dry ingredients and 2 of water. Fold in chocolate.
Spread in parchment paper-lined or greased 8- x 4-inch (1.5 L) loaf pan. Bake in centre of 350 F (180 C) oven for about 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. (Make Ahead: Store for up to 3 days or overwrap with heavy duty foil and freeze in airtight container for up to 1 month.) Makes 1 loaf, 12 slices.
Source: Canadian Living Magazine, February 2008.
3/4 cup granulated sugar
2 eggs
1 cup pumpkin puree
1 tsp grated orange rind
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
pinch ground cloves
6 oz. semisweet chocolate, chopped
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Stir in pumpkin and orange rind.
In separate bowl, whisk together flour, baking soda, baking powder, cinnamon, salt and cloves. Stir into pumpkin mixture alternately with 1/4 cup water, making 3 additions of dry ingredients and 2 of water. Fold in chocolate.
Spread in parchment paper-lined or greased 8- x 4-inch (1.5 L) loaf pan. Bake in centre of 350 F (180 C) oven for about 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. (Make Ahead: Store for up to 3 days or overwrap with heavy duty foil and freeze in airtight container for up to 1 month.) Makes 1 loaf, 12 slices.
Source: Canadian Living Magazine, February 2008.
Friday, October 07, 2005
Plum Crumb Cake
1/2 (125 mL) cup butter, softened
1 cup (250 mL) granulated sugar
2 eggs
2 tsp (10 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
pinch nutmeg
1 cup (250 mL) sour cream
6 cups (1.5 L) thickly sliced pitted red plums (about 2 1/2 lbs/1.25 kg)
Crumb Topping:
1 1/4 (300 mL) all-purpose flour
1/2 cup (125 mL) packed brown sugar
1/4 tsp (1 mL) ground nutmeg
1/2 cup (125 mL) butter, melted
Grease 13 x 9-inch (3.5 L) metal cake pan; set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Stir in lemon rind and juice.
In separate bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. Add to butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Scrape into prepared pan.
Arrange plums neatly in rows over batter; set aside.
Crumb Topping: In bowl, combine flour, brown sugar and nutmeg; stir in melted butter until crumbly. Sprinkle over plums.
Bake in centre of 350 F (180 C) oven for 45 to 55 minutes or until golden and cake tester inserted in centre comes out clean. Makes 10 to 12 servings.
Source: Canadian Living Magazine, September 2007
1 cup (250 mL) granulated sugar
2 eggs
2 tsp (10 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
pinch nutmeg
1 cup (250 mL) sour cream
6 cups (1.5 L) thickly sliced pitted red plums (about 2 1/2 lbs/1.25 kg)
Crumb Topping:
1 1/4 (300 mL) all-purpose flour
1/2 cup (125 mL) packed brown sugar
1/4 tsp (1 mL) ground nutmeg
1/2 cup (125 mL) butter, melted
Grease 13 x 9-inch (3.5 L) metal cake pan; set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Stir in lemon rind and juice.
In separate bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. Add to butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Scrape into prepared pan.
Arrange plums neatly in rows over batter; set aside.
Crumb Topping: In bowl, combine flour, brown sugar and nutmeg; stir in melted butter until crumbly. Sprinkle over plums.
Bake in centre of 350 F (180 C) oven for 45 to 55 minutes or until golden and cake tester inserted in centre comes out clean. Makes 10 to 12 servings.
Source: Canadian Living Magazine, September 2007
Orange Sour Cream Bundt Cake
4 oranges, sectioned
1 cup fresh blueberries
Cake:
1 cup butter, softened
1 1/4 cups granulated sugar
4 eggs, separated
1 tbsp finely grated orange rind
1 tsp vanilla
2 cups all-purpose flour
1 1/2 tsp each baking powder and baking soda
1/2 tsp salt
1 1/2 cups sour cream
Syrup:
1/2 cup granulated sugar
1/2 cup orange juice
1/3 cup orange-flavoured liqueur
Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.
Cake: In large bowl, beat butter with 1 cup of the sugar until fluffy; beat in egg yolks, 1 at a time, beating well after each. Beat in orange rind and vanilla.
In separate bowl, whisk together the flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
In separate bowl, beat egg whites until frothy; beat in remaining sugar, 1 tbsp at a time, until stiff peaks form. Fold into batter. Scrape into prepared pan; tap on counter and smooth top. Bake in centre of 325 F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack.
Syrup: Meanwhile, in a small saucepan, bring sugar, orange juice and liqueur to boil over medium heat; reduce heat to low ans simmer until reduced to 3/4 cup, about 7 minutes. Let cool for 5 minutes. Brush half over warm cake. Let cool completely. (Make Ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)
Serve with remaining syrup, oranges and blueberries. Makes 16 servings.
Source: Canadian Living Holiday Baking, 2006
1 cup fresh blueberries
Cake:
1 cup butter, softened
1 1/4 cups granulated sugar
4 eggs, separated
1 tbsp finely grated orange rind
1 tsp vanilla
2 cups all-purpose flour
1 1/2 tsp each baking powder and baking soda
1/2 tsp salt
1 1/2 cups sour cream
Syrup:
1/2 cup granulated sugar
1/2 cup orange juice
1/3 cup orange-flavoured liqueur
Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.
Cake: In large bowl, beat butter with 1 cup of the sugar until fluffy; beat in egg yolks, 1 at a time, beating well after each. Beat in orange rind and vanilla.
In separate bowl, whisk together the flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
In separate bowl, beat egg whites until frothy; beat in remaining sugar, 1 tbsp at a time, until stiff peaks form. Fold into batter. Scrape into prepared pan; tap on counter and smooth top. Bake in centre of 325 F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack.
Syrup: Meanwhile, in a small saucepan, bring sugar, orange juice and liqueur to boil over medium heat; reduce heat to low ans simmer until reduced to 3/4 cup, about 7 minutes. Let cool for 5 minutes. Brush half over warm cake. Let cool completely. (Make Ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)
Serve with remaining syrup, oranges and blueberries. Makes 16 servings.
Source: Canadian Living Holiday Baking, 2006
Thursday, October 06, 2005
Baked Chocolate Mousse
1/2 cup granulated sugar
1/3 cup butter, in pieces
12 oz semisweet chocolate, chopped
4 eggs
2 egg yolks
2 tbsp instant coffee granules
1/2 tsp cinnamon
Garnish
1 cup whipping cream
2 tbsp granulated sugar
1 tsp cinnamon
1/2 tsp unsweetened cocoa powder
Line bottom of 8-inch round cake pan with parchment or waxed paper. Set aside.
In saucepan, stir sugar with 1/3 cup water over medium heat until dissolved. Add butter; simmer, stirring occasionally, until melted and about to boil. Remove from heat. Add chocolate and whisk until melted.
In bowl, whisk eggs with egg yolks; whisk into chocolate mixture in two additions. Dissolve coffee granules in 1/3 cup warm water; whisk into chocolate mixture along with cinnamon.
Scrape into prepared pan. Set pan in larger pan; pour in enough hot water to come halfway up sides of cake pan. Bake in centre of 325 F oven for 35 to 40 minutes or until just firm to the touch at edge but still slightly jiggly in centre. Remove from water; let cool completely on rack. (Mousse can be wrapped in plastic wrap and refrigerated for up to 5 days or frozen in rigid airtight container for up to 1 month; thaw in refrigerator for 8 hours.)
Run thin knife around mousse to loosen from pan; invert onto cake plate, shaking plate slightly. Peel off paper.
Garnish: In bowl, whip cream with sugar; mound on top of mousse. Combine cinnamon with cocoa; sprinkle over top. Makes 16 servings.
Source: Canadian Living's Best Chocolate, 1997
1/3 cup butter, in pieces
12 oz semisweet chocolate, chopped
4 eggs
2 egg yolks
2 tbsp instant coffee granules
1/2 tsp cinnamon
Garnish
1 cup whipping cream
2 tbsp granulated sugar
1 tsp cinnamon
1/2 tsp unsweetened cocoa powder
Line bottom of 8-inch round cake pan with parchment or waxed paper. Set aside.
In saucepan, stir sugar with 1/3 cup water over medium heat until dissolved. Add butter; simmer, stirring occasionally, until melted and about to boil. Remove from heat. Add chocolate and whisk until melted.
In bowl, whisk eggs with egg yolks; whisk into chocolate mixture in two additions. Dissolve coffee granules in 1/3 cup warm water; whisk into chocolate mixture along with cinnamon.
Scrape into prepared pan. Set pan in larger pan; pour in enough hot water to come halfway up sides of cake pan. Bake in centre of 325 F oven for 35 to 40 minutes or until just firm to the touch at edge but still slightly jiggly in centre. Remove from water; let cool completely on rack. (Mousse can be wrapped in plastic wrap and refrigerated for up to 5 days or frozen in rigid airtight container for up to 1 month; thaw in refrigerator for 8 hours.)
Run thin knife around mousse to loosen from pan; invert onto cake plate, shaking plate slightly. Peel off paper.
Garnish: In bowl, whip cream with sugar; mound on top of mousse. Combine cinnamon with cocoa; sprinkle over top. Makes 16 servings.
Source: Canadian Living's Best Chocolate, 1997
Baci di Dama
2/3 cup butter, softened
1 cup granulated sugar
1 1/2 tsp finely grated lemon peel
1 tsp vanilla
1 cup ground almonds
1 cup all-purpose flour
3 oz. semisweet chocolate, coarsely chopped
In bowl, beat together butter, sugar, lemon rind and vanilla until very light. Beat in almonds; beat in flour to make crumbly mixture. Lightly squeeze dough into ball.
Shape level teaspoonfuls (5 mL) of dough into balls. Place about 1 1/2-inches (4 cm) apart on parchment paper-lined or lightly greased baking sheets; flatten slightly with palm. Bake in 350 F (180 C) oven for 12 to 15 minutes or just until lightly golden. Let cool completely on baking sheets on rack.
Meanwhile, in top of double boiler over hot (not boiling) water, melt chocolate. Spread over underside of one of the cookies; sandwich with another cookie. Repeat with remaining cookies. Makes 4 dozen cookies.
Source: Canadian Living Best Muffins & More, 1994
1 cup granulated sugar
1 1/2 tsp finely grated lemon peel
1 tsp vanilla
1 cup ground almonds
1 cup all-purpose flour
3 oz. semisweet chocolate, coarsely chopped
In bowl, beat together butter, sugar, lemon rind and vanilla until very light. Beat in almonds; beat in flour to make crumbly mixture. Lightly squeeze dough into ball.
Shape level teaspoonfuls (5 mL) of dough into balls. Place about 1 1/2-inches (4 cm) apart on parchment paper-lined or lightly greased baking sheets; flatten slightly with palm. Bake in 350 F (180 C) oven for 12 to 15 minutes or just until lightly golden. Let cool completely on baking sheets on rack.
Meanwhile, in top of double boiler over hot (not boiling) water, melt chocolate. Spread over underside of one of the cookies; sandwich with another cookie. Repeat with remaining cookies. Makes 4 dozen cookies.
Source: Canadian Living Best Muffins & More, 1994
Wednesday, October 05, 2005
Chocolate Mayonnaise Cake
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
3 eggs
1 2/3 cups sugar
1 tsp vanilla
1 cup Hellmann's Real or 1/2 the Fat mayonnaise
1 1/3 cups water
Preheat oven to 350 F. Grease and flour bottoms of two 9-inch round cake pans.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside. In large bowl, with mixer at high speed, beat eggs, sugar and vanilla, scraping bowl occasionally, 3 minutes or until smooth and creamy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions alternately with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 to 35 minutes or until cakes spring back when touched lightly in centres. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. Fill and frost as desired.
Makes 1 9-inch layer cake.
Source: Treasury of Desserts, 1993
2/3 cup unsweetened cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
3 eggs
1 2/3 cups sugar
1 tsp vanilla
1 cup Hellmann's Real or 1/2 the Fat mayonnaise
1 1/3 cups water
Preheat oven to 350 F. Grease and flour bottoms of two 9-inch round cake pans.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside. In large bowl, with mixer at high speed, beat eggs, sugar and vanilla, scraping bowl occasionally, 3 minutes or until smooth and creamy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions alternately with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 to 35 minutes or until cakes spring back when touched lightly in centres. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. Fill and frost as desired.
Makes 1 9-inch layer cake.
Source: Treasury of Desserts, 1993
Tender Sugar Cookies
1 cup butter, softened
1 1/4 cups sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
2 1/4 cups all-purpose flour
Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and refrigerate for 30 to 60 minutes or until dough is easy to handle.
Preheat oven to 300 F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup of sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60.
Tip: For a colourful platter, roll dough balls in different colour sugars instead of white sugar.
To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Source: BHG Christmas Cookies, 2007
1 1/4 cups sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
2 1/4 cups all-purpose flour
Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and refrigerate for 30 to 60 minutes or until dough is easy to handle.
Preheat oven to 300 F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup of sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60.
Tip: For a colourful platter, roll dough balls in different colour sugars instead of white sugar.
To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Source: BHG Christmas Cookies, 2007
Tuesday, October 04, 2005
Quick Orange Buns
3 cups all-purpose flour
3 tbsp granulated sugar
4 tsp baking powder
1 1/2 tsp salt
1/3 cup shortening
2 eggs
3/4 cup orange juice
3 tbsp butter, softened
Orange Sugar
3/4 cup granulated sugar
4 tsp grated orange rind
In large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in shortening until in fine crumbs. Beat eggs with orange juice; drizzle over crumbs, tossing with fork to moisten.
Turn out dough onto lightly floured surface; knead gently for 30 seconds. Roll or pat into 8-inch (20 cm) square; spread with butter.
Orange Sugar: Combine sugar with orange rind; sprinkle over dough. roll up jelly roll-style; cut into 8 slices. Place, side by side and cut side down, in greased 9- or 10-inch (3 or 4 L) tube pan. Bake in centre of 425 F (220 C) oven for 35 minutes or until golden. (Make Ahead: Store in airtight container at room temperature for up to 1 day.)
Makes 8 buns.
Note: I replaced the shortening with an equal amount of butter.
Source: The Complete Canadian Living Cookbook, 2001
3 tbsp granulated sugar
4 tsp baking powder
1 1/2 tsp salt
1/3 cup shortening
2 eggs
3/4 cup orange juice
3 tbsp butter, softened
Orange Sugar
3/4 cup granulated sugar
4 tsp grated orange rind
In large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in shortening until in fine crumbs. Beat eggs with orange juice; drizzle over crumbs, tossing with fork to moisten.
Turn out dough onto lightly floured surface; knead gently for 30 seconds. Roll or pat into 8-inch (20 cm) square; spread with butter.
Orange Sugar: Combine sugar with orange rind; sprinkle over dough. roll up jelly roll-style; cut into 8 slices. Place, side by side and cut side down, in greased 9- or 10-inch (3 or 4 L) tube pan. Bake in centre of 425 F (220 C) oven for 35 minutes or until golden. (Make Ahead: Store in airtight container at room temperature for up to 1 day.)
Makes 8 buns.
Note: I replaced the shortening with an equal amount of butter.
Source: The Complete Canadian Living Cookbook, 2001
Prize Winning Apple Pie
Double-Crust Sour Cream Pastry (see below)
1 egg yolk
2 tbsp coarse sugar
Filling:
8 apples (such as McIntosh or Northern Spy), about 3 lbs (1.5 kg)
3/4 cup granulated sugar (175 mL)
2 tbsp cornstarch (25 mL)
1 tsp cinnamon (5 mL)
pinch each ground nutmeg and salt
2 tbsp butter, softened (25 mL)
Filling
Peel and core apples; cut into 1/4-inch thick slices and place in large bowl. In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss to coat.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Scrape filling into pie shell; dot with butter.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush egg mixture over pastry. Cut steam vents in top; sprinkle with coarse sugar.
Bake in bottom third of 450 F (230 C) oven for 10 minutes. Reduce heat to 350 F (180 C); bake for 65 minutes or until bottom is bubbling and thickened. Let cool on rack. (Make Ahead: Set aside for up to 24 hours.) Makes 8 servings.
Pastry:
2 1/2 cups all-purpose flour (625 mL)
1/2 tsp salt (2 mL)
1/2 cup each cold butter and lard, cubed (125 mL)
1/4 cup ice water (50 mL)
3 tbsp sour cream (50 mL)
In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make Ahead: Refrigerate for up to 3 days.)
Source: Canadian Living Magazine, October 2007.
Note : I replaced lard with all vegetable shortening.
1 egg yolk
2 tbsp coarse sugar
Filling:
8 apples (such as McIntosh or Northern Spy), about 3 lbs (1.5 kg)
3/4 cup granulated sugar (175 mL)
2 tbsp cornstarch (25 mL)
1 tsp cinnamon (5 mL)
pinch each ground nutmeg and salt
2 tbsp butter, softened (25 mL)
Filling
Peel and core apples; cut into 1/4-inch thick slices and place in large bowl. In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss to coat.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Scrape filling into pie shell; dot with butter.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush egg mixture over pastry. Cut steam vents in top; sprinkle with coarse sugar.
Bake in bottom third of 450 F (230 C) oven for 10 minutes. Reduce heat to 350 F (180 C); bake for 65 minutes or until bottom is bubbling and thickened. Let cool on rack. (Make Ahead: Set aside for up to 24 hours.) Makes 8 servings.
Pastry:
2 1/2 cups all-purpose flour (625 mL)
1/2 tsp salt (2 mL)
1/2 cup each cold butter and lard, cubed (125 mL)
1/4 cup ice water (50 mL)
3 tbsp sour cream (50 mL)
In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make Ahead: Refrigerate for up to 3 days.)
Source: Canadian Living Magazine, October 2007.
Note : I replaced lard with all vegetable shortening.
Monday, October 03, 2005
Cheddar Mustard Muffins
2 cups all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
freshly ground black pepper
1 cup extra-sharp grated Cheddar cheese (about 4 ounces)
2 large eggs
3/4 cup milk
1/4 cup butter, melted (2 ounces/1/2 stick)
3 tbsp Dijon mustard
1 green onion (green part only), finely chopped
2 tbsp very finely diced sweet red pepper (optional)
Adjust oven rack to top third position; preheat oven to 400 F. Coat 12-cup muffin pan with vegetable spray.
Thoroughly mix flour, baking powder, sugar, salt and pepper in large bowl. In medium bowl, whisk cheese, eggs, milk, butter, mustard, green onions and red pepper until blended. Pour liquid mixture over dry ingredients and fold in with rubber spatula just until combined; do not overmix.
Spoon batter into prepared muffin cups, dividing it evenly. Bake for 20 minutes or until golden. Turn out onto rack and serve warm. Makes 12 muffins.
Note: I baked the muffins at 350 F and used muffin liners.
Source: All The Best Muffins & Quick Breads, 1992.
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
freshly ground black pepper
1 cup extra-sharp grated Cheddar cheese (about 4 ounces)
2 large eggs
3/4 cup milk
1/4 cup butter, melted (2 ounces/1/2 stick)
3 tbsp Dijon mustard
1 green onion (green part only), finely chopped
2 tbsp very finely diced sweet red pepper (optional)
Adjust oven rack to top third position; preheat oven to 400 F. Coat 12-cup muffin pan with vegetable spray.
Thoroughly mix flour, baking powder, sugar, salt and pepper in large bowl. In medium bowl, whisk cheese, eggs, milk, butter, mustard, green onions and red pepper until blended. Pour liquid mixture over dry ingredients and fold in with rubber spatula just until combined; do not overmix.
Spoon batter into prepared muffin cups, dividing it evenly. Bake for 20 minutes or until golden. Turn out onto rack and serve warm. Makes 12 muffins.
Note: I baked the muffins at 350 F and used muffin liners.
Source: All The Best Muffins & Quick Breads, 1992.
Kipferl
1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) vanilla sugar
3/4 cup (175 mL) ground almonds
1 cup (250 mL) unsalted butter, softened
1 egg
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) almond extract
2 1/4 cups (550 mL) all-purpose flour
pinch salt
Garnish
1/2 cup g(125 mL) granulated sugar
In food processor or blender, process granulates sugar and vanilla sugar until fine. Add almonds; pulse to blend.
In bowl, beat butter until light; beat in sugar mixture. Beat in egg, vanilla and almond extract. Using wooden spoon, stir in flour and salt until combined but not overworked. Flatten dough into disc and wrap in plastic wrap; refrigerate for 30 minutes or until firm but not stiff.
(Make Ahead: Refrigerate for up to 24 hours; let come to room temperature.)
Shape by scant 1 tbsp (15 mL) into 3-inch (8 cm) long ropes; curve to form into crescent, tapering ends slightly. Place, 1 inch (2.5 cm) apart, on 2 parchment paper-lined rimless baking sheets. Bake in centre of 350 F (180 C) oven for 12 to 15 minutes or until golden. Let cool on pan on rack for 5 minutes.
Garnish: Gently coat crescents in sugar. Transfer to rack and let cool. (Make Ahead: Store layered between waxed paper in airtight container for up to 1 week.) Makes about 60 cookies.
Source: Canadian Living Magazine, December 2007.
1/4 cup (50 mL) vanilla sugar
3/4 cup (175 mL) ground almonds
1 cup (250 mL) unsalted butter, softened
1 egg
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) almond extract
2 1/4 cups (550 mL) all-purpose flour
pinch salt
Garnish
1/2 cup g(125 mL) granulated sugar
In food processor or blender, process granulates sugar and vanilla sugar until fine. Add almonds; pulse to blend.
In bowl, beat butter until light; beat in sugar mixture. Beat in egg, vanilla and almond extract. Using wooden spoon, stir in flour and salt until combined but not overworked. Flatten dough into disc and wrap in plastic wrap; refrigerate for 30 minutes or until firm but not stiff.
(Make Ahead: Refrigerate for up to 24 hours; let come to room temperature.)
Shape by scant 1 tbsp (15 mL) into 3-inch (8 cm) long ropes; curve to form into crescent, tapering ends slightly. Place, 1 inch (2.5 cm) apart, on 2 parchment paper-lined rimless baking sheets. Bake in centre of 350 F (180 C) oven for 12 to 15 minutes or until golden. Let cool on pan on rack for 5 minutes.
Garnish: Gently coat crescents in sugar. Transfer to rack and let cool. (Make Ahead: Store layered between waxed paper in airtight container for up to 1 week.) Makes about 60 cookies.
Source: Canadian Living Magazine, December 2007.
Sunday, October 02, 2005
Snickerdoodle Croissant Cookies
1/2 cup butter, softened
6 oz. cream cheese, softened
1/2 cup packed brown sugar
1 tsp vanilla
1/8 tsp salt
1 2/3 cups all-purpose flour
milk
1/2 cup finely chopped toasted pecans
2 tbsp packed brown sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
powdered sugar (optional)
Beat butter and cream cheese in a large bowl with an electric mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough into three equal portions; shape each portion into a disk. Cover and chill dough in the refrigerator for 1 hour.
Preheat oven to 350 F. Roll each portion of dough into a 9-inch round on a lightly floured surface. Lightly brush each round with milk. Combine nuts, 2 tablespoons brown sugar, cinnamon and nutmeg. Sprinkle nut mixture evenly over dough, leaving a 1/2-inch border. Cut each round into 12 wedges with a pizza cutter or sharp knife. Roll up each wedge, starting from the wide end. Bend ends of roll to shape it into a crescent. Place crescents 1 inch apart on ungreased cookie sheets.
Bake in preheated oven for 14 to 16 minutes or until bottoms are lightly browned. Cool cookies on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely. If desired, sprinkle with powdered sugar before serving. Makes 36.
To Toast Nuts: Spread them in a single layer in shallow baking pan. Bake in preheated 350 F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Finely chop nuts.
To Store: Place cookies, without powdered sugar, in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, and sprinkle with powdered sugar before serving.
Source: BHG Special Interest Publication: Christmas Cookies, 2007.
6 oz. cream cheese, softened
1/2 cup packed brown sugar
1 tsp vanilla
1/8 tsp salt
1 2/3 cups all-purpose flour
milk
1/2 cup finely chopped toasted pecans
2 tbsp packed brown sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
powdered sugar (optional)
Beat butter and cream cheese in a large bowl with an electric mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough into three equal portions; shape each portion into a disk. Cover and chill dough in the refrigerator for 1 hour.
Preheat oven to 350 F. Roll each portion of dough into a 9-inch round on a lightly floured surface. Lightly brush each round with milk. Combine nuts, 2 tablespoons brown sugar, cinnamon and nutmeg. Sprinkle nut mixture evenly over dough, leaving a 1/2-inch border. Cut each round into 12 wedges with a pizza cutter or sharp knife. Roll up each wedge, starting from the wide end. Bend ends of roll to shape it into a crescent. Place crescents 1 inch apart on ungreased cookie sheets.
Bake in preheated oven for 14 to 16 minutes or until bottoms are lightly browned. Cool cookies on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely. If desired, sprinkle with powdered sugar before serving. Makes 36.
To Toast Nuts: Spread them in a single layer in shallow baking pan. Bake in preheated 350 F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Finely chop nuts.
To Store: Place cookies, without powdered sugar, in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, and sprinkle with powdered sugar before serving.
Source: BHG Special Interest Publication: Christmas Cookies, 2007.
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