1 c butter
½ c light brown sugar
2 egg yolks, well beaten
1 tsp baking powder
2 c sifted flour
½ c ground nuts
1 tsp vanilla
2 egg whites, for dipping cookies
Cream butter and sugar. Add beaten yolks. Add sifted dry ingredients. Stir well to combine. Add vanilla. Form small balls, dip into slightly beaten egg whites and roll in ground nuts. Make impression in center of each ball. Bake at 375º F for 12 minutes or until light brown. When cool, fill center with small dash of jam.
1 c butter
1 c oil
1 c powdered sugar
1 c sugar
4 c all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 tsp vanilla
Cream together the sugars and shortenin ...
2 cups soft butter
2 cups light brown sugar
2 tsp vanilla extract
2 cups sour cream
4 cups flour
2 tsp baking powder
2 ½ tsp baking soda
1 ½ tsp powdered cardamom
½ tsp salt
¼ cup light brown sugar
1 tbsp cinnamon
½ cups chopped walnuts
Cream butter and light brown sugar together until light and fluffy. Add eggs and vanilla, beat in well. Sift dry ingredients together and add alternately with sour cream, beginning and ending with flour mix. Fold in each addition just enough to blend. Don’t beat or otherwise over mix. Spoon one-third batter into a well buttered tube or bundt pan, then half the nut mixture. Top with more batter and the remaining nut mixture finishing with cake batter. Bake for 1 ½ hours at 350 degrees until brown on top and dry when you in ...
Nonstick vegetable oil spray
2 c flour
2 tsp baking soda
1 tsp kosher salt
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 c sugar
1 c dark molasses
1 c vegetable oil
3 large eggs
1 c freshly brewed hot coffee
1 c chopped bittersweet chocolate 60% cocoa 5-6 oz
1/4 c chopped crystallized ginger
Preheat oven to 350°. Spray a 12-cup Bundt pan with nonstick spray. Whisk flour with the next five ingredients in bowl to blend.
Combine sugar, molasses, oil and eggs in large bowl; whisk until well blended. Add dry ingredients and stir to blend. Mix in hot coffee, then chocolate and crystallized ginger (most of chocolate will melt). Transfer batter to prepared pan.
DO NOT USE AN ELECTRIC MIXER OR BATTER WILL RISE ABOVE PAN RIM.
Bake cake 55-60 minutes. Transfer pan to ...
2 ½ cups self-rising flour
2 tbsp. sugar
2 tbsp. shortening
2 tbsp. butter
Contents of 1 Earl Grey tea bag
1 tsp. candied ginger, minced
½ cup whole milk
• Preheat oven to 400°F.
• Grease a baking sheet.
• In a large chilled bow, combine flour, sugar, shortening, butter, and tea.
• With your fingers, work the flour and fat together until the mixture resembles coarse meal.
• Stir in the candied ginger.
• Beat the egg until it froths and set 1 tablespoon aside.
• Beat the milk into the remaining egg and pour over the flour mixture.
• Toss together until the dough can be gathered into a ball.
• Turn dough out onto a floured surface and roll out into a ¼-inch thick circle.
• Cut the dough into wedges with a sharp knife, making about 12 scones.
• To reserve ...
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon chopped walnuts (I used pecans)
1/2 cup vegetable oil
1 package (ounces) cream cheese, softened
1/3 cup sugar
1 jar (10 ounces) Dickinsons Seedless Raspberry Preserves (or your favorite flavor of seedless preserves or fruit curd
Fresh raspberries and mint leaves, optional
Prepare dough: In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir in nuts. Add eggs and oil; mix well.
Fill greased or paper-lined muffin cups two-thirds full. Prepare cream cheese topping: In a small bowl, stir together cream cheese, sugar and egg; spread over dough. Drop by tablespoonfuls into the center of each muffin. Drop raspberry pres ...
Preheat oven to 350 º
2 C flour
½ tsp baking powder
¼ tsp salt
1 C butter
1½ C sugar
1 tsp lemon zest
1 tsp vanilla
½ C milk
Blueberries and Lavender:
¾ C water
½ C sugar
4 tsp dried lavender flowers or 2 Tbsp fresh
2 tsp lemon juice
1 pint blueberries (10 oz.)
For Cake: prep a 9x5x3 pan with butter and flour. Whisk flour, baking powder and salt together. Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time, beating well after each addition. Add zest and vanilla.
Reduce speed to low and add flour and milk alternately in batches, ending with flour. Bake 1-1¼ hours. Cool in pan for 30 minutes. Invert and cool completely.
For Berries: bring water and sugar to a boil (4 minutes). Remove from h ...
Makes about 64 marshmallowsActive Time: 25 minutes - Start to Finish: 3¾ hour (includes time for setting)
About ½ cup confectioners’ sugar for dusting and dredging
A stand mixer fitted with whisk attachment
A candy thermometer
3 (¼) envelopes unflavored gelatin
¾ c Lillet Blanc, divided (½ c for dissolving gelatin and ¼ c for the syrup)
1 ½ c sugar
1 c light corn syrup
¼ c water
• Lightly oil an 8-inch square baking pan.
• Sprinkle gelatin over ½ cup Lillet (water for non-alcoholic version) in bowl of mixer and let soften while making syrup.
• Stir together sugar, corn syrup, and a pinch of salt. Add ¼ cup water plus the remaining ¼ cup Lillet, (or for nonalcoholic add ½ cup water) in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240 degrees F. R ...
½ Tbsp cardamom pods
2 c dry white wine
¾ c sugar
1 ½ Tbsp fresh lemon juice
1/4 tsp saffron threads
Pinch kosher salt
1 lemon cut in half, squeezed into a medium bowl of water
4 firm pears, preferably with stems
1 6-ounce container crème fraîche
• Peel pears with a sharp paring knife, being careful to leave stems intact. Core from the bottom using a small melon-baller, again leaving stems intact. Put in bowl of lemon water to prevent browning.
• Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears; add water if needed to completely submerge pe ...
Makes 1 loaf.
1½ c milk (350 ml)
1 c honey, preferably one with some character (300 grams)
zest of 1 clementine, tangerine or other small orange
1 c all-purpose flour (125 grams)
1 c whole-wheat, rye or buckwheat flour (125 grams)
½ tsp baking soda
1½ tsp baking powder
¼ tsp fine sea salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
¼ tsp ground cloves
½ tsp whole anise seeds
¼ tsp ground coriander seed (optional)
1/3 c chopped dried apricot (30 grams)
1. Preheat the oven to 350º F (180º C). Grease and flour a 9-inch (23-centimeter) loaf pan.
2. Pour the milk and honey into a small saucepan and stir over gentle heat until the honey has dissolved. Add the zest and set aside.
3. Combine the flours, baking soda, baking powder, salt and ...
These dainty little bites are surprisingly simple to prepare. The phyllo pastry shells are sold in the frozen food section in the supermarket. Thaw before filling.
The lemon-fig topping lends a subtly sweet note to the savory goat cheese filling.
Prepare the compote up to 2 days in advance and store in the refrigerator.
For Herb Day, a purchased fig jam was used in lieu of the compote.
Yield: 15 servings (serving size 2 tarts)
2 cups finely chopped dried black Mission figs
1 cup water
½ cup Marsala wine
1 T brown sugar
1 T grated lemon rind
1 T fresh lemon juice
⅛ tsp. salt
2 (2.1 ounce) packages mini phyllo shells (such as Athens)
½ cup (4 ounces) fat free cream cheese, softened
1 (4 ounce) package goat cheese
1 large egg white