from Sis. Burdges
I love this because it reminds me of German desserts.
Ingredients:
1 1/4 C all-purpose flour
1/2 C cold butter/margarine cut into 10 pieces
3 T ice water
1/2 tsp finely grated fresh lemon peel
4 large Golden Delicious apples (about 1 1/2 lbs) peeled, I used 3
1/4 C granulated sugar
1/2 tsp ground nutmeg
2 T butter/margarine
Confectioners' sugar (optional)
Directions:
1. Have ready a cookie sheet without sides
2. To make pastry in food processor: process flour and butter until coarse and crumbly. With motor running add water, lemon peel, and juice. Process until dough leaves sides of bowl.
To make pastry by hand: put flour in a bowl. Cut butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, lemon peel, and juice. Stir until dough holds together.
3. Gather dough into a ball, flatten, wrap in waxed paper and refrigerate 30 min or just until firm enough to roll out.
4. Meanwhile cut each apple in half from top to bottom. Remove core and cut stem and bud ends. Turn halves cut sides down and slice thinly.
5. Heat oven to 425 F. On lightly floured surface roll dough into a 13-inch round (or on parchment paper to make transfer easier). Edges can be uneven. Transfer to ungreased cookie sheet.
6. Leaving a 2 inch border, arrange apples in concentric circles from outside toward the middle. Sprinkle with mixture of sugar and nutmeg mixed together. Then dot with butter. Fold edges of pastry over apples.
7. Bake 15 minutes. Reduce oven temperature to 375 F and bake 35 minutes longer or until apples are tender and pastry is golden. Slide tart onto wire rack to cool. Before serving dust with confectioners' sugar.
Makes 6 servings.
Monday, September 3, 2012
Monday, August 13, 2012
Lemon Green Beans
from Martha Stewart
Lemon Green Beans
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Serves 4
Directions
- Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
- In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.
Tomato Feta Summer Couscous Salad
from Mels Kitchen Cafe
*Serves 8 as a side
INGREDIENTS:
2 cups low-sodium chicken broth
1 1/2 cups whole wheat couscous, uncooked
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
6 green onions, white and green parts chopped
1/3 cup thinly sliced fresh basil or 1 tablespoon dried basil
1 pint cherry tomatoes, halved
Zest of 1 lemon
1 cup reduced fat feta cheese
DIRECTIONS:
In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.
In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.
Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.
Sunday, August 12, 2012
Blueberry Cinnamon Rolls
Blueberry Cinnamon Rolls from Beantown Baker
These were great to have in the height of blueberry season. Sweet with a hint of fruit. Next time I would try to use a little more filling with more sugar and cinnamon sprinkled on top before rolling them up.
These were great to have in the height of blueberry season. Sweet with a hint of fruit. Next time I would try to use a little more filling with more sugar and cinnamon sprinkled on top before rolling them up.
Ingredients
Dough
Any recipe will work, I use my mom's recipe, as it is amazing and my favorite.
Blueberry Filling
- 1 pint blueberries
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2-3 teaspoons lemon juice
- 3/4 cup water
- 1 pint blueberries
- 2 Tbsp sugar
- 4 Tbsp cinnamon
- 2 Tbsp flour
- 1 batch Cream Cheese Frosting
Instructions
For the Blueberry Filling
In
a small saucepan, combine 1 pint of the blueberries, sugar and
cornstarch. Stir in lemon juice and water. Turn heat to medium and cook,
stirring often, until mixture begins to thicken slight. Remove from
heat and allow to cool.
Spread half of the blueberry filling onto the dough once you have rolled it out. (Easiest to do half at a time). Sprinkle half of
the additional blueberries for sprinkling on top. Roll the dough toward
you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls
3/4 to 1 inch thick and lay in greased pans. Repeat with other half of
dough and blueberry filling.
Cover the rolls and let sit for 30 minutes to an hour.
Bake at 350 for 15 to 18 minutes.
Generously drizzle frosting over warm rolls after they come out of the oven. Enjoy.
New York Times Chocolate Chip Cookies
from I Am Baker who got from How Sweet It Is who got it from the New York Times
They are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe. Now going to be my go to chocolate chip cookie recipe!
They are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe. Now going to be my go to chocolate chip cookie recipe!
The New York Times Chocolate Chip Cookies
Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour
flour
1 2/3 cups (8 1/2 ounces) bread flour
*I only used all bread and all purpose flour in mine.
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (kosher salt, also makes a difference)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated
sugar
sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds chocolate chips
*I used semi sweet.
Directions:
- Sift flours, baking soda, baking powder and salt
into a bowl and set aside. - Using a mixer with a paddle attachment, cream
butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. - Refrigerate dough for 24-36 hours. (This is key for chewiness, at least long enough for dough to harden)
- When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes
Tuesday, July 24, 2012
Salted Caramel & or Frosting
from Life on Blackberry Farm
~wonderful for endless desserts! Used the Salted Caramel Frosting with this chocolate cake recipe and was delicious.
Salted Caramel
Ingredients:
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
Directions
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
Salted Caramel Frosting
Ingredients:
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
Directions:
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
~wonderful for endless desserts! Used the Salted Caramel Frosting with this chocolate cake recipe and was delicious.
Salted Caramel
Ingredients:
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
Directions
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
Salted Caramel Frosting
Ingredients:
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
Directions:
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
Tuesday, July 3, 2012
Irish Soda Bread
Good with jam and such. Soft center with crispy slightly harder crust.
from Mom, Simply Recipes
Ingredients:
4- 4 1/2 C flour
2 T sugar
1 tsp salt
1 tsp baking soda
4 T butter
1 C raisins (optional)
1 large egg, lightly beaten
1 3/4 C buttermilk
Method:
1. Preheat oven to 425 degrees. Whisk together 4 C flour, sugar, salt, and baking soda into a large mixing bowl.
2. Using your finger or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal, then add in the raisins (if desired).
3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wodden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.
4. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the doughw hile it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet). Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.
from Mom, Simply Recipes
Ingredients:
4- 4 1/2 C flour
2 T sugar
1 tsp salt
1 tsp baking soda
4 T butter
1 C raisins (optional)
1 large egg, lightly beaten
1 3/4 C buttermilk
Method:
1. Preheat oven to 425 degrees. Whisk together 4 C flour, sugar, salt, and baking soda into a large mixing bowl.
2. Using your finger or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal, then add in the raisins (if desired).
3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wodden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.
4. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the doughw hile it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet). Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.
Subscribe to:
Posts (Atom)