May 17, 2011 at 7:18 pm (baking powder, butter, cinnamon, Desserts, flour, granulated sugar, heavy cream, oven, plums, salt, Summer)
2 Servings
3 large plums
5 T sugar, divided
1/4 t cinnamon
1/2 C flour
3/4 t baking powder
Dash of salt
1 T butter
2 – 3 T heavy cream
~~~~~~~~~~~~
Preheat oven to 400 degrees.
Wash fruit and pat dry. Pit and slice plums into thin lengthwise slices to yield 2 1/2 – 3 cups.
Spoon fruit into 1-quart casserole. Combine 4 T sugar with cinnamon. Sprinkle over plums. Bake for 10 minutes. Meanwhile, prepare topping.
Combine flour, remaining 1 T sugar, baking powder and salt. Stir well. Cut butter into flour mixture, till mixture is crumbly. Add cream, 1 T at a time, stirring with a fork, just till dough comes together.
Turn out onto floured board. Flour rolling pin and roll dough 1/2″ thick. Use cookie cutters to cut out desired shapes. Remove fruit from oven. Arrange dough over fruit. (It may be necessary to smooth out fruit.)
Return cobbler to oven and bake an additional 15 – 20 minutes, until dough brown lightly. Serve hot or at room temperature.
A+
Leave a Comment
May 17, 2011 at 6:51 pm (baking powder, blueberries, Breakfast, butter, eggs, flour, frozen blueberries, granulated sugar, milk, oven, Quick Dishes, salt)
Makes 12 muffins.
1 3/4 C flour
1/3 C sugar
2 1/2 t baking powder
1/2 t salt
1 C fresh or frozen, unthawed blueberries
3/4 C milk
1 egg
1/3 C melted butter
~~~~~~~~~~~~
In large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just till dry ingredients are moistened. Batter will be lumpy. Do not overmix.
Spoon batter into twelve 2 1/2″ greased muffin cups. Bake at 400 degrees for 25 minutes or until tops spring back when lightly touched. Serve warm.
Leave a Comment
October 26, 2010 at 5:04 pm (all-purpose flour, baking powder, blueberries, butter, cinnamon, cornmeal, eggs, granulated sugar, lemon juice, light brown sugar, milk, oven, powdered sugar, salt, vegetable cooking spray)
Active time: 30 minutes
Total time: 70 minutes
Makes 6 jumbo muffins.
1 3/4 C all-purpose flour
1 C blueberries
1/4 C yellow cornmeal
2 t baking powder
1/2 t salt
3/4 C sugar
2 eggs
1/2 C milk
1/3 C (5 T + 1 t) unsalted butter, melted
3 T lemon juice
Streusel:
2/3 C all-purpose flour
1/3 C light brown sugar
1/2 t ground cinnamon
1/4 C (4 T) unsalted butter, softened
Drizzle:
1/2 C confectioners’ sugar
2 to 2 1/4 t milk
~~~~~~~~~~
1. Heat oven to 375 degrees. Line 6 jumbo-size muffin cups with paper liners or coat with nonstick cooking spray.
2. Make streusel: With fork or fingers, mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.
3. Place flour in medium bowl. Remove 1 T and toss with blueberries in a small bowl. To remaining flour, add yellow cornmeal, baking powder and salt; mix well. In another bowl, whisk sugar and eggs, milk, melted butter and lemon juice.
4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries.
5. Spoon about 1/2 C batter into each muffin cup; crumble streusel on top. Bake 30 minutes or until wooden pick inserted in centers comes out clean. Let cool 5 minutes in pan, removed muffins from pan and cool on wire rack.
6. Make drizzle: Mix 1/2 C confectioners’ sugar and 2 to 2 1/4 t milk until smooth and pourable. Drizzle over muffins.
Leave a Comment
October 26, 2010 at 3:02 pm (all-purpose flour, almond extract, baking powder, blueberries, butter, Desserts, eggs, granulated sugar, ground cardamom, heavy cream, lemons, oven, salt, vanilla)
Active time: 15 minutes
Total time: 1 hour (includes chilling)
Makes 16.
2 C all-purpose flour
1/3 C + 2 T sugar
1 T baking powder
1 1/2 t grated lemon zest
1/4 t ground cardamom
1/4 t salt
6 T cold unsalted butter, cut into small pieces
1 1/2 C blueberries
3/4 C + 1 T heavy cream
2 eggs
1/4 t almond or vanilla extract
~~~~~~~~~~~~~
1. Line 2 small baking sheets with parchment paper. In large bowl, whisk flour, 1/3 C sugar, baking powder, zest, cardamom and salt until combined. Cut in butter with a pastry blender until mixture resembles coarse meal. Gently fold in blueberries.
2. In 2-cup glass measure, whisk 3/4 C cream, eggs and extract until blended. Slowly stir into dry ingredients just until a wet dough comes together. Divide in half.
3. With floured hands, transfer dough to each prepared baking sheet. Pat each into a 6 1/4″ round, a scant 1″ thick. With floured knife, cut each round into 8 wedges. Refrigerate 30 minutes.
4. Heat oven to 375 degrees. Brush dough with remaining 1 T cream and sprinkle with remaining 2 T sugar. Bake 24 minutes, or until scones are golden and a pick inserted into the center comes out clean. Serve warm.
Leave a Comment
October 26, 2010 at 1:21 pm (all-purpose flour, baking powder, baking soda, Breakfast, canola oil, cinnamon, eggs, granulated sugar, honey, milk, oven, salt, vegetable cooking spray, whole wheat flour, zucchini)
These are something healthy you can grab for breakfast on the way out the door. You can add raisins, nuts or dried cranberries for variety.
Makes 12.
4.75 oz whole-wheat flour (about 1 cup)
3 oz all-purpose flour (about 2/3 cup)
1/2 C sugar
1 t ground cinnamon
1 1/4 t baking powder
1/2 t baking soda
1/4 t salt
1 1/3 C shredded zucchini
1/2 C milk
2 T canola oil
2 T honey
1 egg
Cooking spray
1 T sugar
1/4 t ground cinnamon
~~~~~~~~~~
1. Preheat oven to 400 degrees.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
3. Combine 1 T sugar and 1/4 t cinnamon; sprinkle over tops of muffins. Bake at 400 degrees for 15 minutes of until golden. Remove from pan immediately; cool on a wire rack.
Leave a Comment
August 7, 2010 at 11:55 am (Aldi ingredients, all-purpose flour, baking powder, brown sugar, butter, Desserts, eggs, granulated sugar, lemon juice, old-fashioned oats, oven, peaches, salt, vegetable cooking spray)
You can make this in individual ramekins with one dollop of dough on top of each. The baking time remains the same.
Serves 12.
Topping:
1/2 C granulated sugar
1/2 C brown sugar
1/2 C butter, softened
2 t vanilla extract
1 egg
4.5 oz all-purpose flour (about 1 C)
1 C old-fashioned rolled oats
1/2 t baking powder
1/2 t salt
Filling:
11 C sliced peeled peaches (about 5 lb)
1/3 C sugar
2 T all-purpose flour
2 T fresh lemon juice
Cooking spray
~~~~~~~~~~
1. Preheat oven to 350 degrees.
2. To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 C flour into a dry measuring cup; level with a knife. Combine 1 C flour, oats, baking powder and slat; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
3. To prepare fillings, combine sliced peeled peaches, 1/3 C sugar, 2 T flour and lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9″ baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350 degrees for 40 minutes or until lightly browned and bubbly.
Leave a Comment
July 16, 2010 at 4:15 pm (all-purpose flour, baking powder, candied orange peel, canola oil, Desserts, eggs, extra virgin olive oil, granulated sugar, Holiday, honey, Italian, Moscato, orange juice, oranges, salt, stovetop, Vin Santo)
(Strufoli)
Prep Time: 45 minutes
Total Time: 2 hours (includes dough resting)
Makes 10 cups or 12 servings.
3 C all-purpose flour
1/2 C sugar
1 t baking powder
1/2 t salt
4 eggs
1/4 C extra-virgin olive oil
1 T grated orange zest
1 T plus 1/2 C sweet dessert wine (like Vin Santo or Moscato) OR orange juice, divided
4 C canola oil
24 oz honey (2 C)
Decorations:
White nonpareils
Diced candied orange peel
~~~~~~~~~~~~~~~~
1. In large bowl, whisk flour, sugar, baking powder and salt until blended; make a well in center of mixture. In a 2-cup measure, whisk eggs, olive oil, zest and 1 T wine until well blended; pour into center of well. With hands or large wooden spoon, gradually work flour into egg mixture until a soft, pliable dough forms. Turn dough out onto a lightly floured surface; with floured hands, knead dough 3 minutes or until smooth. Wrap in plastic; let stand at room temperature 1 hour.
2. Pull off small walnut-size clumps of dough; with lightly floured hands, roll between your palms into a thin rope, slightly less than 1/2″ thick. Repeat with remaining dough (keep ropes loosely covered with plastic wrap). Cut ropes into little nuggets, about 1/4 to 1/2″ wide.
3. Line a large baking sheet with paper towel. Heat canola oil in a 5-qt pot or electric deep fryer to 360 degrees. Place about 30 dough balls onto a large skimmer or spider; lower into the oil. Fry 2 minutes, stirring as they fry, until puffed and golden. Transfer to paper towel to drain. Repeat with remaining dough balls.
4. Place honey and 1/2 C wine in a 6-qt pot or Dutch oven and bring to a boil (the mixture will bubble up high in the pot). Boil 3 minutes; remove pot from heat. Add balls all at once to honey mixture; gently toss with a slotted spoon for several minutes until well coated. Let balls cool to room temperature, stirring several times.
5. Spoon the strufoli with honey onto a large serving platter or several smaller plates. With hands lightly oiled to prevent sticking, arrange balls in a pyramid shape. Sprinkle with nonpareils and candied orange peel.
Storage tip: Keep airtight at cool room temperature up to 1 week.
Leave a Comment
July 16, 2010 at 3:41 pm (Aldi ingredients, all-purpose flour, almonds, baking powder, bittersweet chocolate, butter, cocoa, cookies, eggs, granulated sugar, oven, pecans, salt, semisweet chocolate, semisweet chocolate chips, vanilla)
Prep time: 30 minutes
Total time: 1 1/2 hours
Makes 30.
3/4 C unsalted almonds
3/4 C unsalted pecans
6 oz bittersweet chocolate, chopped
1/4 C unsalted butter, cut up
1/2 C all-purpose flour
2 T cocoa
1/2 t baking powder
1/4 t salt
2 eggs
1/2 C sugar
2 t vanilla
1 C semisweet chocolate chips
Decorations:
4 oz semisweet chocolate, melted and cooled slightly
Whole almonds, toasted
~~~~~~~~~~~~~~~
1. Heat oven to 325 degrees. Line 2 baking sheets with parchment or reusable nonstick liners. Place almonds and pecans on a baking sheet and toast in the oven 10 minutes, stirring twice, until lightly toasted and fragrant. Cool; transfer to a cutting board and coarsely chop.
2. Melt chocolate and butter in a small saucepan over low heat; stir until smooth. Let cool. In bowl, mix flour, cocoa powder, baking powder and salt.
3. In large bowl, beat eggs, sugar and vanilla on high speed 5 minutes or until pale yellow and slightly thickened. With mixer on low speed, beat in chocolate mixture, then flour mixture, until blended. Stir in chocolate chips and the chopped nuts. Using a mini ice cream scoop, drop small scoops of batter (rounded tablespoons) 2″ apart on prepared baking sheets.
4. Bake 1 sheet at a time 12 to 14 minutes, until tops are puffed, shiny and slightly cracked (they will be soft to the touch). Cool on baking sheet 10 minutes, transfer to wire rack and cool completely.
5. Spoon some melted chocolate on top of each cookie and top with a toasted almond. Refrigerate to set chocolate.
Storage tip: Keep airtight at room temperature with wax paper between layers up to 1 week, or freeze up to 2 months.
Leave a Comment
June 17, 2010 at 10:30 am (all-purpose flour, baking powder, eggs, evaporated milk, granulated sugar, leche media crema, light corn syrup, Mexican, milk, oven, rum, stovetop, sweetened condensed milk)
de mi amiga, Belen.
8 personas.
2 tazas de harina
1 taza de azucar
6 huevos
1 cucharada de vainilla
4 cucharadas de polvo para hornear
1/2 taza de leche
~~~
3 yemas
1 taza de leche condenzada
1 taza de leche evaporada
1 taza de leche media crema
1 copa chica de ron
Merengue para el pastel:
3 claras
1/2 taza de azucar
1/2 botella de miel de mais
1/4 taza de agua
~~~~~~~~~~~~
Batir las claras de los huevos a punto de turon.
Agregar las 6 yemas, el azucar, la leche, la harina. Sernida con el polvo par hornear y la vainilla.
Engrasa el molde. Vacia la mezcla picarlo con el tenedor y agregar la siguiente mezcla.
Batir 3 yemas y mesclar una lata de leche condenzada, evaporada y media crema y una copa chica de ron. Refrigera.
Merengue:
Se vatan las claras de huevo a punto le turon. Hervir media taza de azucar con un cuarto de taza calientede agua a punto de miel añadirlo caliente a las claras seguir batíendo agregar media botella de miel de mais asta que el betur tome consisencia.
Leave a Comment
June 14, 2010 at 7:22 pm (all-purpose flour, baking powder, baking soda, butter, cocoa, cookies, dried cranberries, eggs, granulated sugar, oven, salt, semisweet chocolate chips)
In a pretty jar or tin, these twice-baked cookies keep their crunch for more than a week.
Makes 48.
2 C all-purpose flour
1/2 C cocoa
3/4 t baking soda
1/2 t baking powder
1/2 t salt
6 T (3 oz) unsalted butter, softened
1 C sugar
2 eggs, lightly beaten
3/4 C dried cranberries
3/4 C mini chocolate chips
~~~~~~~~~~~~~~~~
1. Sift together dry ingredients. Beat butter and sugar together until very smooth, then beat in the eggs. Mix in dry ingredients until blended. Fold in cranberries and chips.
2. Divide dough; put pieces on opposite sides of a parchment-lined baking sheet. Shape each into a 12″-long, 1/2″-thick log. Bake at 350 degrees for 25 minutes, cook 20 minutes.
3. slice into 1/2″-thick cookies. Stand them up on the baking sheet; bake for 15 minutes. Cool to room temperature.
Leave a Comment
« Older entries
My Recipe Collection 