monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
This is my go-to muffin recipe at the moment, but every time I've made it so far I've engineered it from a semi-related recipe for much richer and fancier lemon-berry-streusel muffins. It occurred to me that I could write my version down, and if I was going to write it down, why not here?

Dietary and accessibility notes: These are not vegan muffins, and unfortunately, I don't have the vegan baking expertise to suggest how they could become vegan. The recipe requires some stirring/whisking and spooning batter into muffin cups, but nothing so demanding that I feel my lack of an electric mixer, although it would certainly be possible to use one.

Ingredients )

Instructions )
metawidget: [garblegarblescript] Political! Science! for Amusement! [pictures of John A. Macdonald with swirly eyes] (science)
[personal profile] metawidget
Quick, easy, moist cookies adapted from a double-chocolate recipe from the West Wind Pony Club Cookbook.

Makes 30-36 cookies.

Preheat oven to 375°F and lightly grease two cookie sheets.

Cream together:

2/3 cup vegetable shortening
1 1/2 cups brown sugar

Add and mix vigorously:

1 Tbsp water
1 tsp vanilla extract
2 eggs

Sift together in a separate bowl:

1 cup whole wheat flour
1 cup all-purpose white flour
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp ground cinnamon

Mix dry ingredients into wet a bit at a time, stirring well.

Add:

1 cup pecan pieces

Drop 2" balls into cookie sheets, leaving 2" spaces between cookies.

Bake 9 minutes… cookies will still be soft and a bit shiny when done. Wait maybe 5 minutes then transfer with a thin spatula or other thin lifter to wire rack.
metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget
These are adapted from Banana-walnut bread from the Bon Appetit Cookbook edited by Barbara Fairchild, but I wanted muffins and can't be bothered with buttermilk and shortening. The yogurt makes them moist and chewy.

Makes 24 muffins. No special equipment required. Contains egg, dairy and flour.
the recipe )
redsnake05: A vintage redhaired girl bakes with enthusiasm (Creative: vintage redhead bakes)
[personal profile] redsnake05
I made this cake last night and everyone loved it (from a too-cool fourteen year old to a retirement-age colleague). It's from The Women's Weekly Baking Collection.

Ingredients and method )
redsnake05: Chocolate cake, looks delicious (Creative: Cake)
[personal profile] redsnake05
I have been getting more excited about very very traditional baking recently, and this delicious shortbread recipe is now a staple in my biscuit tin. It is ridiculously short and keeps extremely well.

Recipe and notes etc )
mathsnerd: (Default)
[personal profile] mathsnerd
Soooo.... I got a recipe for scones from my shrink. And I tried them, and they were good, but not spectacular. They didn't rise enough. And then I tried a recipe online, and it was nice, but a heck of a lot of involvement. They wanted buttermilk (Sheesh!). That's not standard stuff in German stores. So I made my own recipe, that you can make in continental Europe with ingredients from any standard discounter: Aldi, Penny, Lidl. They taste just like the Real Thing (tm).

Scones(for 1 to 2 People - can easily double for 4)
250 g Flour (1 cup and 1 heaping Tablespoon)
40 g Sugar (4 level Tablespoons)
125 g Plain yoghurt (approx. 1 individual portioned container)
60 g Butter (1/4 cup)
4 level Teaspoons Baking Powder

Let the butter stand until it's soft - in my kitchen it takes about an hour, but I don't check it that often. Add all the other ingredients and combine with a clean hand until the dough just comes together. Roll out on a floured surface to 2,5 cm (1 inch) thick and cut out rounds with a large drinking glass (5-6 cm diametre, 2-2,5 inch). Bake at 170°C/340°F fan-assist, 190°C/375°F regular oven, for 15 minutes until golden brown and smelling heavenly.

Serve with butter and marmelade, or clotted cream and marmelade (or if you can't get clotted cream, whipped cream is a sad substitute).

Guten Appetit!

ETA: If you can't eat them all the day of, heat them even two-three days later at 100°C/210°F for ten minutes until warm and delicious again.
redsnake05: A vintage redhaired girl bakes with enthusiasm (Creative: vintage redhead bakes)
[personal profile] redsnake05
I must admit, I have never seen the point of French macarons (but if someone wants to convert me in the comments, I am ready to listen). English macaroons, on the other hand, are something I have always enjoyed, and I recently found a very good recipe for almond ones rather than the more common coconut, though I expect you could make them with either.

Ingredients and Recipe )
killing_rose: Baby corvid, looking incredibly fluffy and adorable (fluffy raven)
[personal profile] killing_rose
So, only one member of my household had any idea what a buttermilk pie might be when I was playing with recipes this weekend.

All things considered, between that and the fact that we don't keep buttermilk in the house --hell, we don't even keep dairy milk in the main fridge--, I probably should have chosen another recipe. Instead I went, "Okay. Hopefully, y'all don't hate this."

First things first, of course, was proving that I could make buttermilk out of Silk almond milk. Somewhere, my very Southern father was horrified Saturday night and had no idea why.

Second was making a gluten free pie crust.

Third was making certain I knew how to get around the bit of flour used in the recipe itself.

So.

I used a gluten free pie crust mix that's made by a local company; it's sorghum flour and xanthan gum; I added the spectrum palm shortening, water, and sugar, froze it for about 20 minutes, oiled the pyrex pie plate, added the crust and then baked it for five minutes on 350.

This recipe will work with probably any crust, but I do recommend it's at least been in the oven for a few minutes before you add the filling.
Ingredients )

Directions )
lizcommotion: Mr. Krabs holding a Krabby Patty and wearing an apron (spongebob mr krabs krabby patty)
[personal profile] lizcommotion
So today I got back from a long trip to find bare cupboards, and a hankering for something fresh and tasty for breakfast. Preferably also hot...

We *did* have blueberries and eggs, somehow, along with stock pantry items such as whole wheat pastry flour (yet somehow not all purpose flour?). I made blueberry muffins, altering a recipe I found online. Thus, "Substitution Sunday Blueberry Muffins were born."

Read on for the recipe and a glorious photograph, as well as a link to the original recipe )

I found the brown sugar and whole wheat worked really well together, as it gave the muffins a sugary crunch that contrasted nicely with warm exploding blueberry goodness. Om nom nom indeed.

Date loaf

May. 25th, 2013 09:06 pm
redsnake05: Chocolate cake, looks delicious (Creative: Cake)
[personal profile] redsnake05
I love loaves, and am always on a quest to find good, exciting recipes for them. This is my most recent favourite, incorporating delicious dates. It is quite sweet (this is the original recipe, but I always cut back the sugar), and tends to be sensitive to burning on the bottom so the tin definitely needs lining.

Recipe! )
wendelah1: butter  cookies (Bake the day away)
[personal profile] wendelah1
This recipe is from Marion Cunningham's The Breakfast Book. I saw a very similar recipe at Smitten Kitchen that used butter instead of shortening and mini-muffin pans instead of a standard size. The recipe claims it makes 12 but I've never gotten more than 10 out of it. My family loves these.

recipe under the cut )
wendelah1: butter  cookies (Bake the day away)
[personal profile] wendelah1
This recipe from the Land O Lakes website. These are excellent for breakfast.

recipe under the cut )
amalnahurriyeh: XF: Mulder, looking down and laughing (mulder laugh)
[personal profile] amalnahurriyeh
My son and I baked gluten-free hamentaschen for Purim this weekend, and then were not a 100% success. This is a baked good that has bested me before; the last time I made them, I used too much xanthan gum (which helps the dough stick together, be springy, and be strong enough to roll and shape), and the pinched-together edges wouldn't stick and ended up unfolding in the oven. This time, I worked from this recipe, which I'll reproduce under a cut:

Yummy Gluten-Free Hamentaschen, recipe by Rella Kaplowitz )

This time, the dough didn't give me any of the same problems: it rolled out nicely, stuck together but didn't bounce back too much, and pinched into hamentaschen shapes very easily. However, in the oven the cookies melted down and turned into vaguely triangular flat puddles of cookie. They taste fantastic, but they don't look like hamentaschen.

photographic evidence )

So, what did I do wrong?

I've got a couple of possibilities:

1) I used butter instead of margarine. But they have nearly identical melting points, so that shouldn't have made a difference.

2) Insufficient dough chilling. The recipe called for the dough to be chilled for one hour before rolling; I only chilled it half an hour, because I was working with the constraints of preschooler-bedtime creeping up on me. The dough rolled out fine, which is usually why you chill GF doughs--to get them solid enough to work with. However, it seems likely that the butter needed to be more solid going into the oven to allow them to keep their shape. If this seems like the case, then I think they'd need to be chilled after forming them, because working with the dough to shape them, not to mention keeping them out on the counter while you make the rest, would let them get warm.

3) Oven over-crowding. Both my top and bottom rack were full of cookies, and both of the sheets were crowded. That could have allowed the butter to melt more before the cookies set up, if they weren't cooking fast enough.

4) Something specific to GF baking. For the record, I don't think this is it--the recipe worked fine at every step up until they went into the oven, including rolling, which is always tricky. Plus, the first two are the only deviations from the recipe involved, and, given the way the hamentaschen look in her photo, they seem to have come together OK.

What's your guess on what went wrong with these cookies? I'd like to make a note for myself, so when I make them next year they can be equally delicious but slightly better looking, lol.
metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget

Zucchini come in waves, especially given that we grow some and our CSA does too (not to self: more pumpkins and acorn squash next year, one zucchini hill, tops). It is nice that these loaves work fine with frozen shredded zucchini, too. Elizabeth makes these more than I do, but we both enjoy them, as does my friend's mum, Anjuu, who is providing the impetus to get the recipe shared. The recipe is adapted from the Bon Appetit Cook Book (Fairchild, 2006), which is a massive tome similar to the Joy of Cooking, but a little fancier in general. These loaves have a nice light inside and a toothy crust.

Preheat oven to 350°F. Butter and flour two loaf pans.

1 cup
whole wheat flour
1½ cups
unbleached white flour
1 teaspoon
salt
1 teaspoon
ground cinnamon
1 teaspoon
baking soda
¼ teaspoon
baking powder
3
large eggs
1½ cups
brown sugar or white sugar (both variations are tasty)
1 cup
canola oil
1 teaspoon
vanilla extract
2 cups
coarsely grated zucchini (about one zucchini caught before it gets unwieldy)
1 cup
chopped and toasted walnuts

Whisk together flour, salt, cinnamon, baking soda, and baking powder.

Beat eggs in a separate bowl until foamy, then gradually add sugar and keep mixing until well mixed and thick.

Beat in oil gradually, then vanilla.

Stir in mixed dry ingredients, bit by bit.

Fold in zucchini.

Fold in walnuts.

Pour into pans. Bake about 90 minutes, until knife in centre comes out clean.

Let cool in pan; we just serve from the loaf pans.

These loaves stay moist for a day or two in the bread box, and can be frozen.


Cross-posted to [community profile] omnomnom, my journal.

jjhunter: Watercolor of daisy with blue dots zooming around it like Bohr model electrons (Default)
[personal profile] jjhunter
For [personal profile] stultiloquentia, who has a birthday coming up.
===

CARROT CAKE

Details behind the cut for cake & amazing cream cheese frosting )
Source: Bernice Rock - "CARROT CAKE", 'From Wine Country Kitchens', compiled and edited by the Women's Auxiliary of the Ira Davenport Memorial Hospital, Bath, NY, 1976.
jjhunter: multiple watercolor butterflies flying (butterfly flock)
[personal profile] jjhunter
9 by 13 inch pan filled with slices of peach and blueberries
Blueberry Peach Crisp in progress - fresh fruit layer complete


Easy, delicious Blueberry Peach Crisp recipe behind the cut )

What's especially lovely about this particular recipe is the particular combination of ingredients for the topping. It's relatively light on butter, yet the nuts (I usually use pecans) & sesame seeds keep it very satisfying. All in all, easy prep and a reliably delicious result. Excellent for dinner parties and using up excess fruit.
acelightning: oval loaf of crusty bread (bread)
[personal profile] acelightning
This is a bit time-consuming, but most of it is just waiting for the dough to rise (more than once). If you have a heavy-duty mixer, like the classic KitchenAid, it helps a lot. Makes 1 loaf.

SPONGE:
1/2 cup bread flour (see Note 1)
1/2 cup whole-wheat flour
3/4 teaspoons yeast (the rest of the packet will be used later)
1 tablespoon sugar or honey
1 tablespoon nonfat dry milk
1 cup + 2 tablespoons water at "room temperature" (between 70° and 90° F.)

Whisk this all together in your mixer bowl, or a large bowl, until it's smooth and well-combined.

DOUGH:
1 cup bread flour (see Note 1)
1 cup whole-wheat flour
The rest of the yeast

Mix thoroughly, and sprinkle it evenly over the sponge in the bowl, covering the sponge completely. Cover with plastic wrap and allow to ferment for 1 to 4 hours at room temperature. (Or allow to rise for 1 hour at room temperature, then refrigerate overnight. Let it warm up a bit before proceeding.)

FINISHING THE MIXTURE:

1/2 cup cracked wheat (coarse bulgur)

Place in a dry frying pan over medium heat; shake or stir continuously until lightly toasted. Remove from pan immediately so it doesn't burn. If you want it less crunchy in your bread, pour 1/2 cup boiling water over the cracked wheat and let it stand until the water is absorbed.

When the sponge is ready, add the cracked wheat, along with
1/4 cup peanut butter (see Note 2)
1/4 cup brown sugar, packed
1 teaspoon salt

Mix thoroughly, then cover and let stand for 20 minutes. Knead by hand or machine for approximately 10 minutes, until the dough is smooth and elastic - poke in any bits of cracked wheat that keep trying to escape. Cover and let rise until doubled, 1 to 1 1/2 hours. (Optional: Punch down, knead briefly, and let rise again.)

Preheat oven to 350° F. Grease a 9"x5" loaf pan. Punch the dough down and shape it into a loaf to fit in the pan. Let rise until almost doubled - top of dough should be just a bit higher than the top edge of the pan. Bake for 45 to 55 minutes - an instant-read thermometer plunged into the center will read 210° F. Turn out onto a rack immediately, turn the loaf right-side-up, and allow to cool.

A slice of this will take you clear to Rivendell! :-)


Note 1: Instead of bread flour, you can use unbleached all-purpose flour, and add 1 1/2 tablespoons "vital wheat gluten" powder to the "Dough" mixture.

Note 2: Creamy peanut butter works better, because the chunks will get lost among the bits of cracked wheat.
wendelah1: butter  cookies (Bake the day away)
[personal profile] wendelah1
I have another good recipe for banana bread with dried apricots, but it requires whole bran cereal and I don't keep that on hand. So I decided to look for another one. Though I found this at the New York Times, it's actually Nigella Lawson's recipe, modified by me to be a bit lower in fat by cutting the butter in half. I promise you will not notice this at all. This recipe can be found on her website with European measurements, self-rising flour, etc. Just search her name plus "fruity banana bread."

I meant to post this before I left on vacation but I got so busy )
jana: [Naruto] Sakura (Default)
[personal profile] jana
I've experimented with wild yeast a bit and I'm really happy with the results. Maybe some of you would like to try their hands at it? Be prepared to exercise patience though. But it's really worth it and not difficult at all. And no kneading required!
Jar with wild yeastBreakfast buns on a wire rack

Links below go to my own food journal, with step-by-step directions and lots of pictures.
wendelah1: butter  cookies (Bake the day away)
[personal profile] wendelah1
I made these on Saturday to use up some cream before it turned. Someone blogging about this recipe described it as "life-changing." I wouldn't go that far but they disappeared pretty quickly. The recipe is from Marion Cunningham's excellent The Breakfast Book.

Dried Fruit Cream Scones )

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