From Everyday Food September 2008
1 1/2 c Old-fashioned rolled oats (not quick-cooking)
1/2 c all-purpose flour (spooned and leveled)
1/2 c raisins
1/2 tea baking soda
1/2 tea salt
6 Tb unsalted butter, room temp
1/2 c packed dark-brown sugar
1/4 c granulated sugar
1 large egg
1 tea pure vanilla extract
Preheat oven to 350. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat bnutter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
Drop dough by rounded Tb, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12-16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely. Makes 24.
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Sunday, January 25, 2009
Thursday, October 30, 2008
Cinnamon Scones
For the scones:
3 C all purpose flour
1/2 C sugar
2-1/2 t baking powder
1 t salt
1/2 t baking soda
3/4 C unsalted butter, at room temp
1 C cinnamon chips
1 C buttermilk
Preheat oven to 425 & butter a baking sheet. In a large bowl mix together the flour, sugar, baking powder, salt & baking soda. Blend the butter into the dry ingredients, using your fingertips or a pastry blender, until the mixture is crumbly. Add the cinnamon chips and mix to combine. Add the buttermilk and stir until the dough is tough and shaggy.
Drop by rounded tablespoonfuls onto buttered baking sheet. Bake until puffy and golden, 15-18 minutes. (approx 28 - 30 scones, depending on size - cinnamon chips made by Hershey)
3 C all purpose flour
1/2 C sugar
2-1/2 t baking powder
1 t salt
1/2 t baking soda
3/4 C unsalted butter, at room temp
1 C cinnamon chips
1 C buttermilk
Preheat oven to 425 & butter a baking sheet. In a large bowl mix together the flour, sugar, baking powder, salt & baking soda. Blend the butter into the dry ingredients, using your fingertips or a pastry blender, until the mixture is crumbly. Add the cinnamon chips and mix to combine. Add the buttermilk and stir until the dough is tough and shaggy.
Drop by rounded tablespoonfuls onto buttered baking sheet. Bake until puffy and golden, 15-18 minutes. (approx 28 - 30 scones, depending on size - cinnamon chips made by Hershey)
Sunday, October 26, 2008
Chocolate Chip Cookies
INGREDIENTS
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz)
PREPERATION
Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz)
PREPERATION
Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.
Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
Sunday, July 13, 2008
Moosewood Muffins
Preheat oven to 350. Prepare a 12-cup muffin tin.
wet ingredients
6 T butter, at room temp
1/2 c sugar
1 egg
1/2 cup plus 2T milk
1/2 tea vanilla
2 cups chopped fruit, adn/or nuts and/or chocolate chips*
dry ingredients
2 c unbleached white all-purpose or pastry flour
1 tea baking powder
1/4 tea baking soda
1/4 tea salt
1/4 tea ground cinnamon
In a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and then the milk and vanilla; the mixture will look lumpy. By hand with a rubber spatula, fold in fruit and/or nuts and/or chocolate chips. Set aside.
In a separate bowl, sift together the flour, baking powder, baking soda, salt and cinnamon and mix well. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula without over-mixing. Spoon about 1/3 c of the batter into each muffin cup.
Bake for 20 minutes, turn and bake another 10-15 minutes until puffed and golden. Remove from oven and cool for 15 minutes.
Variations:
peach blueberry: 1 cup peeled and chopped fresh peaches and 1 cup fresh blueberries.
apple cranberry: 1 1/2 c peeled, cored and chopped granny smith apples, 1/2 cup fresh or frozen chopped cranberries and 1 additional T of sugar.
mango banana chocolate chip: 1/2 c peeled, pitted, and chopped ripe mangos, 1 peeled adn chopped ripe banana, and 1/2 c semi-sweet chocolate chips.
papaya red raspberry: 1 ripe papaya, peeled, seeded, and chopped adn 1 c fresh red raspberries.
peaches and pecans: 1 1/2 c peeled and chopped fresh peaches and 1/2 c chopped toasted pecans.
pear chocolate almond: 1 c peeled, cored and chopped ripe pears, 1/2 c chopped toasted almonds, and 1/2 c semi sweet chocolate chips.
pumpkin apple cinnamon: 3/4 c cooked mashed pumpkin (or canned), 1 c peeled, cored, and chopped apples, and an additional 1/4 tea cinnamon.
pumpkin pecan chocolate chip: 3/4 c cooked mashed pumpkin (or canned), 1/2 c chopped toasted pecans, and 1/2 c semi-sweet chocolate chips.
strawberry chocolate almond: 1 cup chopped fresh strawberries, 1/2 c chopped toasted almonds, and 1/2 c semi-sweet chocolate chips.
wet ingredients
6 T butter, at room temp
1/2 c sugar
1 egg
1/2 cup plus 2T milk
1/2 tea vanilla
2 cups chopped fruit, adn/or nuts and/or chocolate chips*
dry ingredients
2 c unbleached white all-purpose or pastry flour
1 tea baking powder
1/4 tea baking soda
1/4 tea salt
1/4 tea ground cinnamon
In a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and then the milk and vanilla; the mixture will look lumpy. By hand with a rubber spatula, fold in fruit and/or nuts and/or chocolate chips. Set aside.
In a separate bowl, sift together the flour, baking powder, baking soda, salt and cinnamon and mix well. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula without over-mixing. Spoon about 1/3 c of the batter into each muffin cup.
Bake for 20 minutes, turn and bake another 10-15 minutes until puffed and golden. Remove from oven and cool for 15 minutes.
Variations:
peach blueberry: 1 cup peeled and chopped fresh peaches and 1 cup fresh blueberries.
apple cranberry: 1 1/2 c peeled, cored and chopped granny smith apples, 1/2 cup fresh or frozen chopped cranberries and 1 additional T of sugar.
mango banana chocolate chip: 1/2 c peeled, pitted, and chopped ripe mangos, 1 peeled adn chopped ripe banana, and 1/2 c semi-sweet chocolate chips.
papaya red raspberry: 1 ripe papaya, peeled, seeded, and chopped adn 1 c fresh red raspberries.
peaches and pecans: 1 1/2 c peeled and chopped fresh peaches and 1/2 c chopped toasted pecans.
pear chocolate almond: 1 c peeled, cored and chopped ripe pears, 1/2 c chopped toasted almonds, and 1/2 c semi sweet chocolate chips.
pumpkin apple cinnamon: 3/4 c cooked mashed pumpkin (or canned), 1 c peeled, cored, and chopped apples, and an additional 1/4 tea cinnamon.
pumpkin pecan chocolate chip: 3/4 c cooked mashed pumpkin (or canned), 1/2 c chopped toasted pecans, and 1/2 c semi-sweet chocolate chips.
strawberry chocolate almond: 1 cup chopped fresh strawberries, 1/2 c chopped toasted almonds, and 1/2 c semi-sweet chocolate chips.
Saturday, July 5, 2008
Butterscotch Brownies - Grandma Helton
Ingredients:
1/4 Cup Butter
1 egg
1 teaspoon Baking Powder
1/2 teaspoon Vanilla
1 Cup Packed light brown sugar
1/2 Cup Flour
1/2 teaspoon Salt
1/2 Cup Nuts
Steps:
1. Melt butter over low heat.
2. Remove from heat. Stir in brown sugar until blended.
3. Cool. Stir in egg.
4. Sift together and stir in: flour, baking powder, salt.
5. Stir in vanilla and nuts.
6. Spread in well greased and floured square pan (8 x 8 x 2),
7. Bake 20 - 25 minutes in 350 oven. (Appears soft when removed from oven because interior is supposed to be soft.)
8. Cut while warm into squares (about 18).
1/4 Cup Butter
1 egg
1 teaspoon Baking Powder
1/2 teaspoon Vanilla
1 Cup Packed light brown sugar
1/2 Cup Flour
1/2 teaspoon Salt
1/2 Cup Nuts
Steps:
1. Melt butter over low heat.
2. Remove from heat. Stir in brown sugar until blended.
3. Cool. Stir in egg.
4. Sift together and stir in: flour, baking powder, salt.
5. Stir in vanilla and nuts.
6. Spread in well greased and floured square pan (8 x 8 x 2),
7. Bake 20 - 25 minutes in 350 oven. (Appears soft when removed from oven because interior is supposed to be soft.)
8. Cut while warm into squares (about 18).
Snickerdoodles - Grandma Helton
Ingredients:
1 Cup Butter
2 eggs
2 teaspoon Cream of tartar
1/2 teaspoon Salt
1 1/2 Cup Sugar
2 3/4 Cup Flour
1 teaspoon Soda
(2 Tablespoon Sugar, 2 teaspoon Cinnamon)
Steps:
1. Pre-heat oven to 400.
2. Mix thoroughly: butter, sugar, eggs.
3. Sift together and stir in: flour, cream of tartar, soda, and salt.
4. Roll into balls the size of small walnuts.
5. Roll in mixture of sugar-cinnamon.
6. Place about 2 inches apart on ungreased cookie sheet.
7. Bake 8 - 10 minutes until lightly browned but still soft. (These cookies puff up at first ... then flatten out with crinkled tops.) - 5 dozen.
1 Cup Butter
2 eggs
2 teaspoon Cream of tartar
1/2 teaspoon Salt
1 1/2 Cup Sugar
2 3/4 Cup Flour
1 teaspoon Soda
(2 Tablespoon Sugar, 2 teaspoon Cinnamon)
Steps:
1. Pre-heat oven to 400.
2. Mix thoroughly: butter, sugar, eggs.
3. Sift together and stir in: flour, cream of tartar, soda, and salt.
4. Roll into balls the size of small walnuts.
5. Roll in mixture of sugar-cinnamon.
6. Place about 2 inches apart on ungreased cookie sheet.
7. Bake 8 - 10 minutes until lightly browned but still soft. (These cookies puff up at first ... then flatten out with crinkled tops.) - 5 dozen.
Traditional Apple Pie
Recipe courtesy Lea S. Cole
Show: Follow That Food
Episode: Follow That Apple
Pie Crust:
2 cups flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons cold water, plus 5 tablespoons cold water, as needed
Filling:
6 Jonagold apples, peeled, cored and sliced
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1 egg
Salt
Preheat oven to 400 degrees F.
To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour, and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate.
In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside.
On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate.
Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, and seal and flute the edge. Cut slits on top crust to allow steam to escape.
To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Cover pie with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until crust is golden and apples are tender.
Serve warm with ice cream or just plain.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Show: Follow That Food
Episode: Follow That Apple
Pie Crust:
2 cups flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons cold water, plus 5 tablespoons cold water, as needed
Filling:
6 Jonagold apples, peeled, cored and sliced
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1 egg
Salt
Preheat oven to 400 degrees F.
To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour, and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate.
In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside.
On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate.
Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, and seal and flute the edge. Cut slits on top crust to allow steam to escape.
To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Cover pie with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until crust is golden and apples are tender.
Serve warm with ice cream or just plain.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Cream Cheese Kolacky - Grandma Kosmak
8 oz Cream cheese
1/2 lb butter
2 c flour
2 T sugar
2 t Baking Powder
Cream butter and cheese together, then work in flour which has been sifted with baking powder and sugar. Knead to form a stiff dough. Roll out 1/4" thick. Fill with desired filling. Bake 350 for 20m.
1/2 lb butter
2 c flour
2 T sugar
2 t Baking Powder
Cream butter and cheese together, then work in flour which has been sifted with baking powder and sugar. Knead to form a stiff dough. Roll out 1/4" thick. Fill with desired filling. Bake 350 for 20m.
Kolacky - Grandma Kosmak
1 lb Butter
1 8oz + 3oz Cream Cheese
4 c Flour
4 egg yolks beaten
1 T powdered sugar
1/2 t salt
Mix well and fridge overnight. Roll to 1/4" thickness and form to desired shape. Fill with desired filling. 12m-15m 350-375.
1 8oz + 3oz Cream Cheese
4 c Flour
4 egg yolks beaten
1 T powdered sugar
1/2 t salt
Mix well and fridge overnight. Roll to 1/4" thickness and form to desired shape. Fill with desired filling. 12m-15m 350-375.
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