Archive for the ‘Baking’ category

Blueberry Coffee Cake

May 22, 2017

INGREDIENTS (Cake)                                                       Blueberry coffee cake
2 cups all-purpose flour, divided
2 cups fresh blueberries
1 cup sugar, plus extra for sprinkling on cake
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
1 lemon, zested and juiced
1 large egg, room temperature
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon kosher salt

STRUESEL

1/2 stick butter, 1/4 cup sugar, 1/4 cup flour

Mix with hands working butter into dry ingredients until consistency of large crumbs.

PREPARATION Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray. In a medium bowl, whisk together 1 3/4 cups flour, baking powder and salt. In a large bowl or mixer, cream together butter and sugar and lemon zest for 3-5 minutes, or until fluffy and lightened in color. Add in egg and vanilla extract and continue to beat until incorporated. Starting with the liquid, take turns adding in buttermilk and flour mixture until everything is just combined. Toss blueberries in remaining 1/4 cup flour until coated, then fold blueberries into batter. Pour batter into greased baking dish, then top with streusel. Place baking dish in oven and bake for 40 minutes, or until toothpick inserted in center comes out clean. Remove dish from oven and let cool before serving.

 

Zucchini Bread

July 25, 2014

Zbread

 

 

 

 

Ingredients:

3 Eggs well beaten

2 cups sugar

1 cup vegetable oil

3 cups flour

2 cups grated zucchini

3 teaspoons vanilla

1 teaspoon salt

1 teaspoon baking soda

¼ teaspoon baking powder

2 teaspoons cinnamon

¾ teaspoon nutmeg

1 cup chopped walnuts

 

Directions:
Mix all ingredients in a large bowl.

 

Pour into 2 greased bread pans. Bake at 325 degrees for approx. 1 hour.

 

Best Ever Fudge Frosting

November 23, 2013

The is the best fudge frosting ever. really. Hershey’s cocoa seems to work best for this.

 

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¼ cup light corn syrup

¼ cup sugar

2 Tablespoons of milk

4 tablespoons unsweetened cocoa powder

 

 

Bring all ingredients to a boil over medium high heat, stirring frequently. Boil 30 seconds, stirring frequently. Add ½ pound powdered sugar and 1 teaspoon of vanilla, dash of salt. Beat with wooden spoon (or wire whisk) till smooth, add nuts if desired, pour over cake while still warm.

Mini Chicken Pot Pies

November 15, 2013


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Mini chicken pot pie
Makes 6 to 8

1 recipe PieDough (I use the Joy of Cooking Buttery Crust recipe)
1 1/2 pounds boneless, skinless chicken breasts and/or thighs (Rotisserie chicken works great).
2 cups  chicken broth
1 1/2 tablespoons vegetable oil
1/2 medium large onion, chopped fine
3 medium carrots, peeled and cut crosswise 1/4 inch thick
2 small celery ribs, diced
salt and ground black pepper to taste
4 tablespoons (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas, thawed
3 tablespoons minced fresh parsley leaves

1. Make the pie dough and refrigerate until ready to use.

2. Adjust an oven rack to the lower middle position and heat the oven to 400 degrees F. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer and simmer until the chicken is just done, 8-10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.

3. Increase heat to medium-high and heat the oil in the now empty pan. Add the onion, carrots, celery and saute until just tender, about 5 minutes (Don’t overcook the veggies, they will be mushy and unappealing after baking in the oven). Season with salt and pepper to taste. While the vegetables are cooking, shred the meat into bite-sized piece. Transfer the cooked vegetables to a bowl with the chicken; set aside.

4. Heat the butter over medium-high heat in the again-empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and the thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste and stir in the sherry.

5. Pour the sauce over the chicken mixture and stir to combine. Stir in the peas and parsley. Adjust the seasonings. Pour the mixture into individual 12 oz. ramekins or ovenproof dishes. Roll dough our to 1/4″ thick and cut with circle cutter to fit your ramekins. Top filled ramekins with the pastry. Bake until the pastry is golden brown and the filling bubbling, about 20-25 minutes for the smaller pies. Serve hot.

Mrs. Field’s Lemon bars

August 20, 2013

Click on link for PDF of recipe.

Lemon Barslemon bar

Chocolate Ganache and Coconut bars

April 13, 2013

These bars are delicious, I use extra dark chocolate (53% cocoa) but you could use whatever your prefer. They are sure to be super yummy no matter what.

                                                                                                                                                          bars

Ingredients:            

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1/2 cup dark brown sugar, packed
1/2 cup unsalted butter, slightly softened and cut into small pieces
10 ounces semisweet or dark chocolate pieces, chopped
3/4 cup heavy cream
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract (optional)
2 large eggs
3 1/2 ounces flaked coconut (about 1 1/2 cups)
1 1/2 cups chopped pecans

Directions:

Preheat oven to 350°F.

First (bottom) layer:
Lightly butter a 9×9-inch baking pan.
Stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.

You can also do this in your food processor, just pulse until crumbly.

Press into the bottom of the baking pan.
Bake at 350°F for 10 minutes, then place pan on rack to cool.
Leave oven on.
Second layer:
Chocolate ganache.
After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
Pour the cream over the chocolate, and let it sit for 5 minutes before stirring.
Stir until the ganache is smooth then refrigerate for a few minutes to set.

Top Layer:
To prepare the topping, cream the remaining butter in a bowl.
Add the granulated sugar, and extracts.
Beat until blended, then beat in the eggs; then stir in coconut and chopped pecans.
Using a rubber spatula scoop out thin layers and lay the topping evenly over the ganache,
spreading it as little as possible but covering the entire surface.
Bake at 350°F for 40 minutes, until golden brown. Watch closely to make sure coconut does not

brown excessively, if this starts to look like a possibility, cover loosely with foil.
Set pan on rack to cool, the refrigerate before cutting into bars.

Raspberry Cream Cheese Coffee Cake

March 20, 2013

So delicious, I can’t stop eating this when I make it!

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  • Ingredients:

  • COFFEE CAKE
  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg
  • 1 teaspoon almond extract
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam (quality is crucial here. I use Maury farms)
  • TOPPING:
  • 1/2 cup sliced almonds

Directions

  • In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture.
  • To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
  • In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
  • In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve cool.