August 28, 2009 at 3:47 pm (Desserts, all-purpose flour, baking powder, baking soda, butter, buttermilk, cooking, cornstarch, granulated sugar, oven, red food coloring, rhubarb, salt)
Prep: 20 minutes
Total: 1 hour 20 minutes
Serves 4
FOR THE FILLING
1 cup sugar
1 tablespoon cornstarch
2 drops red food coloring, optional
1 1/2 to 2 pounds rhubarb, cut into 1/2-inch-thick slices (about 4 cups)
FOR THE TOPPING
1 cup all-purpose flour
3 tablespoons sugar + more for the top
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2/3 cup low-fat buttermilk
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1. Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add rhubarb and food coloring; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
2. Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto rhubarb, using about 1/3 cup dough for each custard cup. Sprinkle dough liberally with sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.
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July 31, 2009 at 10:16 am (all-purpose flour, baking powder, butter, cookies, eggs, granulated sugar, salt, vanilla, whole-wheat pastry flour)
Makes: 6 cups
Total Time: 25 min
4 cups unbleached all-purpose flour
2 cups whole wheat pastry flour
2 tablespoons baking powder
1/2 teaspoon salt
3 sticks butter or margarine, softened
2 cups sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
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In a large bowl, mix both flours, baking powder and salt. Set aside.
In heavy-duty mixer, or in a large bowl with a sturdy hand mixer, beat butter or margarine until light and fluffy. Beat in sugar until well-blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Slowly add 1/2 of flour mixture, beating until well-blended. If using mixer, change to paddle attachment and slowly add remaining flour mixture in by hand with a large spoon until a smooth dough has been formed.
Turn dough out onto clean surface and knead briefly. Divide into three equal portions. Wrap each portion in plastic wrap and refrigerate. (Dough will keep wrapped airtight in refrigerator up to 1 week, or in freezer up to 2 months. Completely thaw in refrigerator before using.
Use this dough for the following recipes:
Chocolate Swirl Icebox Cookies
Iced Holiday Cookies
Pinwheels
Sandwich Cookies
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July 18, 2009 at 12:56 pm (Breakfast, baking powder, blueberries, brown sugar, butter, cinnamon, eggs, frozen blueberries, frozen peaches, milk, oven, peaches, quick oats, salt, tart apples)
Makes: 9 servings
Total Time: 50 min
3 cups quick-cooking oats
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1 cup skim milk
1/2 cup butter, melted
3/4 cup chopped and peeled tart apple
1/3 cup chopped fresh or frozen peaches
1/3 cup fresh or frozen blueberries
Additional skim milk, optional
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In a large bowl, combine oats, sugar, baking powder, salt and cinnamon. Combine eggs, milk and butter; add to the dry ingredients. Stir in the apple, peaches and blueberries.
Pour into an 8-inch square baking dish coated with nonstick cooking spray.
Bake at 350 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cut into squares. Serve with milk if desired.
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July 17, 2009 at 4:39 pm (Desserts, all-purpose flour, baking powder, blueberries, cinnamon, light brown sugar, milk, nutmeg, salt, stovetop, vanilla ice cream)
Makes: 8 servings
Total Time: 30 min
4 cups blueberries, rinsed, stemmed and patted dry
1 cup light brown sugar, divided
1 cup unbleached flour
1/2 cup whole wheat pastry flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
Vanilla ice cream
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In a large non-aluminum saucepan, combine berries and 1/2 cup brown sugar. Cook over medium heat, stirring occasionally, until berries come to a boil.
Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into a medium bowl. Add milk, mixing just enough to moisten the dry ingredients.
Drop dumplings by tablespoonfuls into boiling berries. Cover with a tight-fitting lid. Lower heat slightly. Cook without lifting the lid for about 15 minutes.
To serve, using a large spoon, transfer dumplings into a bowl. Surround with berries. Break dumplings open with two forks. Serve warm, topped with vanilla ice cream.
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July 17, 2009 at 4:20 pm (Breakfast, all-purpose flour, baking powder, baking soda, bran flakes, buttermilk, canola oil, eggs, granulated sugar, maple syrup, mcintosh apple, oven, salt, vanilla)
Makes: 1 dozen
Total Time: 35 min
2 1/2 cups bran flakes, crushed
1 1/4 cups unbleached flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup low-fat buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 medium McIntosh apple, peeled and shredded
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In a large bowl, combine the cereal, flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, oil, syrup and vanilla. Stir into dry ingredients just until moistened. Fold in apple.
Coat muffin cups with nonstick cooking spray or use paper liners; fill three-fourths full with batter.
Bake at 375 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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June 12, 2009 at 10:52 am (Desserts, all-purpose flour, baking powder, baking soda, butter, granulated sugar, greek-style yogurt, made from scratch, oven, strawberries, vanilla, whole wheat flour)
Prep time: 20 minutes
Total time: 50 minutes
6 servings.
1 lb fresh strawberries, sliced
1/4 C + 3 T sugar, divided
2 containers (6 oz each) fat-free Greek-style yogurt, divided
1 C + 2 T all-purpose flour
1/4 C + 2 T whole wheat flour
2 1/4 t baking powder
1/4 t baking soda
1/4 t salt
3 T chilled unsalted butter, cut in 1/4″ pieces
1/4 t vanilla extract
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1. Position rack in middle of oven and heat to 425 degrees. Toss strawberries with 3 T of the sugar in medium bowl. Let stand 30 minutes. Whisk 1 container of the yogurt (3/4 C) and 1 T of the remaining sugar in small bowl. Cover and chill.
2. Whisk flours, baking powder, baking soda, salt and remaining 3 T sugar in large bowl while berries stand. Rub butter into flours with pastry cutter or fingertips to form a coarse meal. Add vanilla extract and remaining container of yogurt and mix well with fork (dough will be very shaggy). Press dough together with fingers until well combined. Pat out to a generous 1/2″ thick on lightly floured surface. Cut out 6 biscuits with a 3″ biscuit cutter, patting out scraps as necessary.
3. Put rounds on baking sheet and bake until golden brown, 15 to 20 minutes. Let cool slightly.
4. Split warm biscuits in half with fork. For each serving, place bottom half on plate, add about 1/2 C of berries, top with other biscuit half, and dab a generous 2 T of yogurt on top.
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May 26, 2009 at 3:20 pm (baking powder, butter, cinnamon, cornstarch, flour, frozen cherries, ground ginger, lemon juice, light brown sugar, old-fashioned oats, oven, pie, salt, vanilla ice cream)
Serves 5.
5 C fresh or frozen (thawed) pitted cherries
1 T cornstarch
1/2 C light brown sugar
2 T lemon juice
6 T flour
1 1/2 C old-fashioned oats
6 T light brown sugar
1/2 t baking powder
1/2 t salt
1/4 t ginger
1/4 t cinnamon
8 T unsalted butter
Vanilla ice cream, if desired
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1. Heat oven to 375 degrees. In a bowl, mix cherries, cornstarch, 1/2 C light brown sugar and lemon juice. Set aside.
2. In a nother bowl, whisk together flour, oats, 6 T light brown sugar, baking powder, salt, ginger and cinnamon. Cut in butter with a pastry blender or your hands until mixture looks like coarse crumbs (texture will be like crumbly cookie dough).
3. Fill 5 mini aluminum pie tins with cherry mixture; top with crumbs. (Use an 8×8″ pan if you don’t have pie tins.) Bake for 30 minutes (40 to 45 minutes if you use a pan) until topping is golden and juices are slightly thick. Serve warm with ice cream, if using.
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May 23, 2009 at 9:43 pm (Desserts, all-purpose flour, apricots, baking powder, butter, eggs, honey, milk, oven, powdered sugar, sliced almonds, strawberries, vegetable oil)
Prep Time: 15 minutes
Total Time: 35 minutes
Serves 4.
1 T sliced almonds
1 T vegetable oil
2 eggs
1/3 C all-purpose flour
1/3 C whole milk
1 T unsalted butter, melted
1/4 t baking powder
1 pt strawberries
2 ripe apricots
2 T honey
Confectioners’ sugar, for dusting
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1. Heat oven to 450 degrees. Place almonds on a baking sheet; place in oven 5 minutes or until lightly toasted, stirring once.
2. Generously coat four 10-oz glass custard cups with oil. Place cups on a rimmed baking sheet; place in oven 6 minutes to heat up while making batter.
3. In blender, puree eggs, flour, milk, butter and baking powder until batter is smooth.
4. Remove baking sheet from oven; carefully pour 1/4 C batter into each hot cup. Bake 10 minutes; reduce oven temperature to 350 degrees and continue to bake 6 minutes or until puffed and golden, and centers are firm.
5. Meanwhile, hull and halve strawberries; put in a bowl. Halve, pit and slice apricots; add to berries. Drizzle honey over fruit and toss to coat. Remove hot Dutch Babies from baking cups to serving plates. Fill centers with fruit and top with toasted almonds. Dust edges with confectioners’ sugar. Serve immediately.
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