Makes 3 Dozen
3/4 cup strained bacon fat
1 cup sugar, plus more for rolling
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
Heat oven to 350F. In the bowl of an electric mixer, cream together bacon fat and sugar. Beat in molasses and egg. Add the remaining ingredients; combine thoroughly.
Shape dough into walnut-sized balls, roll balls in sugar, and flatten with fingers on ungreased baking sheets. Bake for 10 to 12 minutes, or until cookies are golden brown and cracked on top.
Let cool on wire racks. Store in an airtight containter, up to 1 week.
Source: Christmas with Makes 3 Dozen
3/4 cup strained bacon fat
1 cup sugar, plus more for rolling
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
Preheat the oven to 350F. In the bowl of an electric mixer fitted with the paddle attachment, cream bacon fat and sugar. Beat in molasses and egg. Add the remaining ingredients; combine thoroughly.
Shape dough into walnut-sized balls, roll balls in sugar, and flatten with fingers on ungreased baking sheets. Bake until cookies are golden brown and cracked on top, 10 to 12 minutes. Transfer to wire racks to cool. Store in an airtight containter, up to 1 week.
Source: Christmas with Martha Stewart Living
Friday, September 26, 2008
Thursday, September 11, 2008
Candy Bars
2/3 cup butter or margarine
1 cup brown sugar
1 tablespoon vanilla extract
1/2 cup corn syrup
4 cups quick cooking oats
1 cup semisweet chocolate
2/3 cup Kraft peanut butter
Preheat oven to 350F. Lightly grease a 9x13 pan.
In a large bow, cream the margarine and sugar together.
Mix in the vanilla, corn syrup and oats
Pat this dough into the greased pan. Bake for 15-16 min.
Meanwhile, over low heat melt together the chocolat chips and peanut butter.
Allow the cookie base to cool slightly, then spread choco mixture on top.
Cool completely and cut into bars.
1 cup brown sugar
1 tablespoon vanilla extract
1/2 cup corn syrup
4 cups quick cooking oats
1 cup semisweet chocolate
2/3 cup Kraft peanut butter
Preheat oven to 350F. Lightly grease a 9x13 pan.
In a large bow, cream the margarine and sugar together.
Mix in the vanilla, corn syrup and oats
Pat this dough into the greased pan. Bake for 15-16 min.
Meanwhile, over low heat melt together the chocolat chips and peanut butter.
Allow the cookie base to cool slightly, then spread choco mixture on top.
Cool completely and cut into bars.
Sunday, August 31, 2008
Crust for Tarts
4 Tbsp. ice water, plus more as needed
¾ tsp. apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 Tbsp. sugar
¾ tsp. salt
9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes
In a small bowl or measuring cup, combine 4 Tbsp. ice water and the cider vinegar.
In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea. With the motor running, slowly add the water-vinegar mixture, processing just until moist clumps form. If you pick up a handful of the dough and squeeze it in your fist, it should hold together. If the dough seems a bit dry, add more ice water by the teaspoon, pulsing to incorporate. I sometimes find that 1 additional teaspoon is perfect.
Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. If the disk cracks a bit at the edges, don’t worry; just pinch the cracks together as well as you can. Wrap the dough in plastic wrap, and then press it a bit more, massaging away any cracks around the edges, allowing the constraint of the plastic wrap to help you form it into a smooth disk. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.
Adapted from: Orangette
¾ tsp. apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 Tbsp. sugar
¾ tsp. salt
9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes
In a small bowl or measuring cup, combine 4 Tbsp. ice water and the cider vinegar.
In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea. With the motor running, slowly add the water-vinegar mixture, processing just until moist clumps form. If you pick up a handful of the dough and squeeze it in your fist, it should hold together. If the dough seems a bit dry, add more ice water by the teaspoon, pulsing to incorporate. I sometimes find that 1 additional teaspoon is perfect.
Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. If the disk cracks a bit at the edges, don’t worry; just pinch the cracks together as well as you can. Wrap the dough in plastic wrap, and then press it a bit more, massaging away any cracks around the edges, allowing the constraint of the plastic wrap to help you form it into a smooth disk. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.
Adapted from: Orangette
Monday, August 25, 2008
Crevettes Sautées à L'ail
Des crevettes #41/50 décortiquées
Huile d'olive
Ail écrasé
Piment de Cayenne broyé
Sel
Persil haché finement
Quartiers de citron
Dans une poêle chaude, sauter les crevettes dans l'huile.
Quand les crevettes commencent à colorer, ajouter l'ail et le piment de Cayenne, le sel.
Poursuivre la cuisson jusqu'à coloration des crevettes en secouant la poêle sans arrêt.
Ajouter le persil.
Servir sur une assiette.
Accompagner de quartiers de citron.
Note: Recette préparée par Lucie & Simon, à Comox BC, le 2 août 2008
Source: A la di Stasio
Huile d'olive
Ail écrasé
Piment de Cayenne broyé
Sel
Persil haché finement
Quartiers de citron
Dans une poêle chaude, sauter les crevettes dans l'huile.
Quand les crevettes commencent à colorer, ajouter l'ail et le piment de Cayenne, le sel.
Poursuivre la cuisson jusqu'à coloration des crevettes en secouant la poêle sans arrêt.
Ajouter le persil.
Servir sur une assiette.
Accompagner de quartiers de citron.
Note: Recette préparée par Lucie & Simon, à Comox BC, le 2 août 2008
Source: A la di Stasio
Salade de riz aux artichauts, aux cœurs de palmier et au poulet
Ingrédients
• 30 ml (2 c. à soupe) de vinaigre de riz
• 15 ml (1 c. à soupe) de moutarde à l’ancienne
• 60 ml (1/4 tasse) d’huile d’olive
• 375 ml (1 1/2 tasse) de riz étuvé cuit
• 1 boîte de 398 ml (14 oz) d’artichauts, égouttés et coupés en quartiers
• 1 boîte de 398 ml (14 oz) de cœurs de palmier, égouttés et coupés en tronçons
• 250 ml (1 tasse) de poulet cuit émincé
• 2 tomates, coupées en quartiers
• 1 branche de céleri, coupée en cubes
• 1 oignon vert, émincé
• 60 ml (1/4 tasse) de basilic frais émincé
• Sel et poivre
Préparation
Dans un saladier, mélanger le vinaigre, la moutarde et l’huile. Ajouter le reste des ingrédients et bien mélanger. Saler et poivrer.
Variante : On peut remplacer le poulet par une boîte de légumineuses au choix ou des crevettes cuites. Portions: 4
Source: Ricardo, Printemps 2007, p.79
• 30 ml (2 c. à soupe) de vinaigre de riz
• 15 ml (1 c. à soupe) de moutarde à l’ancienne
• 60 ml (1/4 tasse) d’huile d’olive
• 375 ml (1 1/2 tasse) de riz étuvé cuit
• 1 boîte de 398 ml (14 oz) d’artichauts, égouttés et coupés en quartiers
• 1 boîte de 398 ml (14 oz) de cœurs de palmier, égouttés et coupés en tronçons
• 250 ml (1 tasse) de poulet cuit émincé
• 2 tomates, coupées en quartiers
• 1 branche de céleri, coupée en cubes
• 1 oignon vert, émincé
• 60 ml (1/4 tasse) de basilic frais émincé
• Sel et poivre
Préparation
Dans un saladier, mélanger le vinaigre, la moutarde et l’huile. Ajouter le reste des ingrédients et bien mélanger. Saler et poivrer.
Variante : On peut remplacer le poulet par une boîte de légumineuses au choix ou des crevettes cuites. Portions: 4
Source: Ricardo, Printemps 2007, p.79
Blue Cheese and Walnut Salad with Maple Dressing
10 ounces spinach -- baby
1/3 pound blue cheese -- crumbled
6 ounces walnuts -- toasted & halved
1/4 cup maple syrup -- warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.
NOTES : Very Good. (A repeater)
Source: Rachael Ray
1/3 pound blue cheese -- crumbled
6 ounces walnuts -- toasted & halved
1/4 cup maple syrup -- warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.
NOTES : Very Good. (A repeater)
Source: Rachael Ray
Sunday, August 17, 2008
NY Times Chocolate Chips Cookies
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour (I used All-Purpose flour)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used 1/2 tsp Fleur de Sel)
2 1/2 sticks (1 1/4 cups) unsalted butter (I used salted)
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)(I used 3/4 pound chocolate chips & 1/2 pound President Choice Extra Dark Chocolate 72%)
Sea salt (I used Fleur de Sel)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour (I used All-Purpose flour)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used 1/2 tsp Fleur de Sel)
2 1/2 sticks (1 1/4 cups) unsalted butter (I used salted)
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)(I used 3/4 pound chocolate chips & 1/2 pound President Choice Extra Dark Chocolate 72%)
Sea salt (I used Fleur de Sel)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Tuesday, July 15, 2008
My Tourtière
Tourtière
1 pound ground pork
1 pound ground veal
1 medium onion, chopped
1 tsp allspices
1/2 tsp cloves
1/4 tsp cinnamon
salt to taste
1 cup mashed potatoes
In heavy saucepan cook pork, veal & onions until no longer pink. Add the spices and let simmer on low heat for 15 min. You may need to add some water if it's start to stick to the saucepan. Adjust the seasoning.
In the meantime cook your potatoes. Mash them with a bit of water. Salt & pepper to taste. Add to the meat mixture.
In the meantime prepare your favorite crust. Line 2 x 9-in pie plate with pastry. Fill with meat mixture. Cover with top crust, trim, crimp edges to seal and cut steam vent. Bake in a preheated 400F oven for 15 min, then lower oven temperature to 350F and bake another 20 to 30 min. or until top is lightly browned.
Variation: I prepare the meat mixture with the mashed potatoes and 1/2 cup of celery leaves. Then I fill small buns with this mix. I then bake this in the oven for about 20 min. I serve the meat-buns with a homemade coleslaw. Delicious.
1 pound ground pork
1 pound ground veal
1 medium onion, chopped
1 tsp allspices
1/2 tsp cloves
1/4 tsp cinnamon
salt to taste
1 cup mashed potatoes
In heavy saucepan cook pork, veal & onions until no longer pink. Add the spices and let simmer on low heat for 15 min. You may need to add some water if it's start to stick to the saucepan. Adjust the seasoning.
In the meantime cook your potatoes. Mash them with a bit of water. Salt & pepper to taste. Add to the meat mixture.
In the meantime prepare your favorite crust. Line 2 x 9-in pie plate with pastry. Fill with meat mixture. Cover with top crust, trim, crimp edges to seal and cut steam vent. Bake in a preheated 400F oven for 15 min, then lower oven temperature to 350F and bake another 20 to 30 min. or until top is lightly browned.
Variation: I prepare the meat mixture with the mashed potatoes and 1/2 cup of celery leaves. Then I fill small buns with this mix. I then bake this in the oven for about 20 min. I serve the meat-buns with a homemade coleslaw. Delicious.
Friday, July 11, 2008
Art Smith's Hummingbird Cake
From BACK TO THE TABLE: THE REUNION OF FOOD AND FAMILY by Art Smith. Copyright © 2001 Art Smith. Used by permission of Hyperion. All rights reserved.
Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil
2 large eggs, beaten
1 1/2 tsp. vanilla extract
1 cup (4 ounces) finely chopped pecans
Icing:
8 ounces cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 pound confectioners' sugar (about 4 1/2 cups sifted)
1 tsp. vanilla extract
To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.
Source: Art Smith - Back to the Table p. 245
Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil
2 large eggs, beaten
1 1/2 tsp. vanilla extract
1 cup (4 ounces) finely chopped pecans
Icing:
8 ounces cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 pound confectioners' sugar (about 4 1/2 cups sifted)
1 tsp. vanilla extract
To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.
Source: Art Smith - Back to the Table p. 245
Wednesday, June 18, 2008
Toffee Bits Triangles
Toffee Bits Triangles
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg yolk
2 cups all-purpose flour
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips OR 2 cups (12-oz.pkg.) HERSHEY'S Mini Chips Semi-Sweet Chocolate
Directions:
1. Heat oven to 350°F. Beat butter in large bowl on medium speed until creamy. Beat in brown sugar, vanilla and egg yolk until well mixed.
2. Stir in flour and 1 cup of the toffee bits. Press into ungreased jelly-roll pan, 15-1/2x10-1/2x1 inch.
3. Bake 18 to 20 minutes or until light brown. Immediately sprinkle chocolate chips over top. Let stand until softened, about 5 minutes; spread evenly. Sprinkle remaining toffee bits over top. Cool completely. Cut into 3-inch squares; cut each square into 4 triangles. 60 triangles.
Source: Hershey's Kitchens
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg yolk
2 cups all-purpose flour
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips OR 2 cups (12-oz.pkg.) HERSHEY'S Mini Chips Semi-Sweet Chocolate
Directions:
1. Heat oven to 350°F. Beat butter in large bowl on medium speed until creamy. Beat in brown sugar, vanilla and egg yolk until well mixed.
2. Stir in flour and 1 cup of the toffee bits. Press into ungreased jelly-roll pan, 15-1/2x10-1/2x1 inch.
3. Bake 18 to 20 minutes or until light brown. Immediately sprinkle chocolate chips over top. Let stand until softened, about 5 minutes; spread evenly. Sprinkle remaining toffee bits over top. Cool completely. Cut into 3-inch squares; cut each square into 4 triangles. 60 triangles.
Source: Hershey's Kitchens
Saturday, May 31, 2008
Apricot-Lemon Bars, Alice Medrich
CRUST:
8 tablespoons unsalted butter -- softened
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 cup apricot preserves
1/3 cup fresh lemon juice
2 tablespoons powdered sugar -- for dusting
Preheat oven to 350F. Position a rack in the lower third of the oven.
CRUST: Melt butter. Remove from heat and stir in sugar, vanilla, and salt. Add the flour and mix until just blended. Press in the bottom of a parchemin-lined 8-in square pan. Bake 25-30 minutes at 350F until well browned at the edges and slightly browned in the center.
TOPPING: While the crust is baking, stir together the flour and sugar. Whisk in the eggs. Stir in the preserves. Stir in the lemon juice. When the crust is ready, turn the oven down to 300F, pour the filling over the crust and bake 20 to 25 minutes, or until topping is puffed and no longer jiggles when the pan is tapped.
Dust with powdered sugar right before serving.
Store in fridge for 3 days. Do not freeze.
Source:
"Cookies & Brownies", Alice Medrich
8 tablespoons unsalted butter -- softened
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 cup apricot preserves
1/3 cup fresh lemon juice
2 tablespoons powdered sugar -- for dusting
Preheat oven to 350F. Position a rack in the lower third of the oven.
CRUST: Melt butter. Remove from heat and stir in sugar, vanilla, and salt. Add the flour and mix until just blended. Press in the bottom of a parchemin-lined 8-in square pan. Bake 25-30 minutes at 350F until well browned at the edges and slightly browned in the center.
TOPPING: While the crust is baking, stir together the flour and sugar. Whisk in the eggs. Stir in the preserves. Stir in the lemon juice. When the crust is ready, turn the oven down to 300F, pour the filling over the crust and bake 20 to 25 minutes, or until topping is puffed and no longer jiggles when the pan is tapped.
Dust with powdered sugar right before serving.
Store in fridge for 3 days. Do not freeze.
Source:
"Cookies & Brownies", Alice Medrich
Sunday, May 25, 2008
Festive Carrot Layer Cake - Gâteau aux carottes
Festive Carrot Layer Cake
398 milliliters crushed pineapple in juice -- 1 1/2
1 1/2 cups shredded carrots
3/4 cup brown sugar
1/2 cup plain low-fat yogurt
1/2 cup chopped nuts
1/4 cup vegetable oil
1 egg
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
Grease two 9 in. layer cake pans.
In large bowl, combine pineapple, carrots, brown sugar, yogurt, nuts, oil and egg.
In another bowl, mix dry cake ingredients. Stir flour mixture into pineapple mixture, stirring until blended.
Spread evenly in prepared pans.
Bake at 350F for 25-30 min. Cool completely.
Add frosting.
Gâteau aux carottes
750 ml de farine tout usage
2 ml de bicarbonate de soude
15 ml poudre à pâte
5 ml de cannelle
2 ml de allspice
2 ml de muscade
2 ml de sel
60 ml d'huile végétale
125 ml yogurt nature
175 ml de cassonade
1 oeufs
375 ml de carottes rapées
398 ml d'ananas écrasées, dans le jus, en boite
60 ml de noix écrasées
Préchauffer le four à 350F.
Beurré deux moules de 9 pouces.
Dans un grand bol, mélanger les ananas, carottes, cassonade, yogourt, noix, huile et oeuf avec une cuillère de bois.
Dans un bol moyen mélanger les ingrédients secs.
Incorporer les ingrédients secs aux ingrédients mouillés et bien mélanger.
Mettre dans les moules.
Cuire au four pendant 25 à 30 min.
Faire refroidir et glacer de votre recette de glacage au fromage à la crème préférée.
398 milliliters crushed pineapple in juice -- 1 1/2
1 1/2 cups shredded carrots
3/4 cup brown sugar
1/2 cup plain low-fat yogurt
1/2 cup chopped nuts
1/4 cup vegetable oil
1 egg
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
Grease two 9 in. layer cake pans.
In large bowl, combine pineapple, carrots, brown sugar, yogurt, nuts, oil and egg.
In another bowl, mix dry cake ingredients. Stir flour mixture into pineapple mixture, stirring until blended.
Spread evenly in prepared pans.
Bake at 350F for 25-30 min. Cool completely.
Add frosting.
Gâteau aux carottes
750 ml de farine tout usage
2 ml de bicarbonate de soude
15 ml poudre à pâte
5 ml de cannelle
2 ml de allspice
2 ml de muscade
2 ml de sel
60 ml d'huile végétale
125 ml yogurt nature
175 ml de cassonade
1 oeufs
375 ml de carottes rapées
398 ml d'ananas écrasées, dans le jus, en boite
60 ml de noix écrasées
Préchauffer le four à 350F.
Beurré deux moules de 9 pouces.
Dans un grand bol, mélanger les ananas, carottes, cassonade, yogourt, noix, huile et oeuf avec une cuillère de bois.
Dans un bol moyen mélanger les ingrédients secs.
Incorporer les ingrédients secs aux ingrédients mouillés et bien mélanger.
Mettre dans les moules.
Cuire au four pendant 25 à 30 min.
Faire refroidir et glacer de votre recette de glacage au fromage à la crème préférée.
Monday, May 5, 2008
Golden Vanilla Cupcakes
Ingredients
1 cup soy milk
1 tsp. apple cider vinegar
1¼ cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
¾ cup sugar
2 tsp. vanilla extract
¼ tsp. almond extract, caramel extract, or more vanilla extract
Steps
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.
Source:
Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero
1 cup soy milk
1 tsp. apple cider vinegar
1¼ cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
¾ cup sugar
2 tsp. vanilla extract
¼ tsp. almond extract, caramel extract, or more vanilla extract
Steps
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.
Source:
Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero
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