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RECIPE

Pumpkin Scones

Ingredients:

2 cups all-purpose flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup pumpkin puree 
3 tablespoons milk
1 large egg 
2 teaspoons vanilla extract 
1 cup nuts 
1 cup raisins 
For the glaze
1 cup confectioners' sugar 
2 tablespoons milk 
For the Spiced Glaze
1 cup confectioners' sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of nutmeg
2 tablespoons milk

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

Lavender Muffins

Ingredients:

Preheat oven to 400 º

1 C flour
¼ C sugar
1 Tbsp dried lavender – grind or run through coffee mill
1½ tsp baking powder
Pinch of salt
½ C applesauce
½ stick butter, melted
1 egg, beaten
½ tsp almond extract

Combine dry ingredients in one bowl and wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and stir until just combined. DO NOT OVERSTIR! Fill muffin (paper) cups and bake for about 15 minutes or until brown. Makes 6-8 regular sized muffins or 12 small. If you are making small muffins, shorten cooking time. Serve with homemade lemon curd or strawberry jam and clotted cream.

Pumpkin Bread with Candied Ginger

Ingredients:

Makes 2 loaves

Topping

5 Tablespoons packed (2 ¼ ounces) light brown sugar

1 Tablespoon all-purpose flour

1 Tablespoon unsalted butter, softened

½ teaspoon ground ginger

1/8 teaspoon salt

 

Bread

2 cups (10 ounces) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 (15 ounce) can unsweetened pumpkin puree

1 teaspoon salt

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup (7 ounces) granulated sugar

1 cup packed (7 ounces) light brown sugar

½ cup vegetable oil

4 ounces cream cheese, cut into 12 pieces

4 large eggs

¼ cup buttermilk

1 cup walnuts, toasted and chopped fine

1/3 cup minced crystallized ginger

 

For the topping:  Using f ...

Lemon Basil Tea Bread

Ingredients:

1 cup sugar
6 tbsp. unsalted butter, softened
2 eggs
6 tbsp. milk
2 tbsp. fresh lemon juice
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
2 tbsp. chopped fresh basil
zest of 1 lemon

GLAZE: 1/2 cup sugar and 3 tbsp. fresh lemon juice

Preheat oven to 350 degrees F. Grease a loaf pan.
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Blend in milk, then lemon juice.
In a small bowl, sift together flour, baking powder, and salt. Stir in fresh basil and lemon zest.
Slowly add flour to creamed mixture, blending thoroughly. Pour into prepared pan and bake for 30-40 minutes, or until bread tests done when a toothpick is inserted in the center.
While bread is baking, prepare glaze by stirring lemon juice into the sugar ...

Mayer Lemon Bread

Ingredients:

Makes 1 loaf

1/2 cup shortening
1 cup sugar
2 eggs, slightly beaten
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup nuts, chopped fine
Grated rind of 1 Mayer lemon
1/4 cup sugar
Juice of 1 Mayer Lemon

Cream the shortening and sugar; mix in eggs.

Sift the flour, baking powder and salt together.

Alternately add the flour mixture and the milk to shortening mixture, stirring constantly.

Mix in the nuts and lemon rind.

Bake in a greased 5x9 inch loaf pan in a 350º oven for 1 hour.

Combine 1/4 cup sugar with the lemon juice and pour over the top of the loaf when it comes from the oven (poke a few holes in the bread top with a toothpick so the lemon-sugar mixture is better integrated in the bread--the glaze is great!)

(an H ...

Miniature Orange Muffins

Ingredients:

2 cups sugar
1/2 cup orange juice
1/2 cup butter, softened
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly grated orange rind
1/2 cup raisins (optional)
1/2 cup chopped nuts(optional)

1. Preheat oven to 375. Grease three 12-cup miniature muffin pans.
2. In small bowl, combine 1 cup sugar and orange juice. Set aside for dipping after muffins are baked.
3. In medium bowl, cream butter and 1 cup sugar; add sour cream alternatively with flour, baking soda, and salt. Fold in orange rind. Add raisins and nuts, if desired. (batter will be stiff). Fill prepared muffin cups.
4. Bake 10-12 minutes. While still warm, dip muffin tops in sugar and orange juice mixture. Place on wire rack to cool.
Note: May brush with a pastry bru ...

Chocolate Coffee Gingerbread

Ingredients:

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 ...

Gingered Earl Grey Scones

Ingredients:

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
1 egg
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 ...

Berry Cream Cheese Muffins

Ingredients:

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)
2 eggs
1/2 cup vegetable oil
Topping:
1 package (ounces) cream cheese, softened
1/3 cup sugar
1 egg
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 ...

Pain d’épices

Makes 1 loaf.

Ingredients:

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 ...

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