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Cinnamon Raisin Bread

2010-10-01T17:35:00.000-04:00

Ingredients
Makes 2 loaves
1/2 cup warm milk
1/3 cup warm water
1 tsp (~.175 oz) active dry yeast
1 egg
2 Tbs and 2 tsp sugar
1/4 tsp salt
2 Tbs and 2 tsp butter or margarine, softened
1/3 cup raisins
2 2/3 cup flour
2 Tbs milk
2 Tbs sugar
2 tsp cinnamon

Procedure
In a large mixing bowl combine warm water and yeast and let sit until yeast begins to froth. Add eggs, sugar, butter or margarine, salt, raisins, and milk. Add flour gradually until you have firm dough. Knead for 10ish min. Let rise in an oiled bowl until doubled in size (~60-90 mins). Divide dough in two Roll out dough into two large rectangle 9 inches wide. Combine sugar and cinnamon. Moisten dough with milk and sprinkle sugar cinnamon mixture. Roll the dough tightly and place in greased 9x5 baking pans. Cover and let rise until doubled (~45mins). Preheat oven to 375 degrees. Bake for 45 minutes, until lightly browned and sound hollow when knocked. Let cool before slicing.

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Chewy Ginger Oatmeal Raisin Cookies

2010-04-02T17:21:00.003-04:00

Ingredients
3/4 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup butter
1/3 plus 2 tbs brown sugar
1/4 cup sugar
3 Tbs finely chopped candied ginger
1 tsp cinnamon
1/4 tsp salt
1 tsp chili pepper
1 egg
2 tsp milk
1 tsp vanilla
1 cup old fashion rolled oats
3/4 cup golden raisins

Procedure
Preheat oven to 350 degrees. In a small bowl combine flour, baking power, baking soda, cinnamon, salt, and chili powder. In a separate bowl combine butter, sugars, and ginger and cream together until light and fluffy. Add egg, milk and vanilla. Mix well. Add the dry ingredients in two batches mixing in between. Fold in oatmeal and raisins. Spoon onto greased or lined baking sheet and top with more candied ginger if desired. Bake for 13ish minutes.

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Recipe from here.

Greek Honey Pie

2010-04-02T17:11:00.002-04:00

Ingredients
an uncooked pie crust
4 eggs
1/4 cup sugar
1 Tbs flour
1/4 cup honey
1 15 oz. container ricotta cheese
1/2 tsp cinnamon

Procedure
Pre-heat oven to 350 degrees. In an electric mixer mix eggs on high for ~2 minutes. Continue mixing while adding the sugar, flour, honey, cheese and cinnamon, in turn. Put pie crust into a greased 9 inch pie pan. Pour batter into pie crust. Bake for 50-55 minutes, until center is set and edges are a golden brown. Let cool before eating.

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Recipe adapted from allrecipes

Simple Oil Pie Crust

2010-04-02T09:28:00.003-04:00

Ingredients (makes 2)
2 3/4 cups flour
1 tsp salt
1/2 cup oil (vegetable, olive, soy, anything really)
1/2 cup cold milk (use cold water in a bind)

Procedure
Mix it all together. Divide in half. Form each half into a ball. Roll it out between two sheet wax paper. Store in freezer in plastic bag or use immediately.

Delicious Orange Currant Oat Scones

2010-02-21T16:45:00.005-05:00

Ingredients
3 cups whole wheat pastry flour
1/2 cup turbinado (raw) sugar, plus 1/4 cup for sprinkling
2 tsp baking powder
1 tsp baking soda
1 cup (2 sticks) butter, chilled and cut into small pieces
2 cups rolled oats
zest of 1 orange
1 cup buttermilk (substitute: 1 Tbs lemon juice and enough milk to make 1 cup)
2/3 cup dried currants

Procedure
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, 1/2 cup turbinado sugar, baking powder, and baking soda. Add the butter, and cut in with a pastry cutter until mixture resembles coarse crumbs. Stir in oats and orange zest. Add buttermilk and currants, stirring until just combined (do not over-mix!) Dump dough onto parchment lined baking sheet, and gently press dough together. Pat into an 8 inch disk, and cut into 8 slices. Spread the slices out slightly, so there is some room between each scone. Sprinkle the tops with 1/4 cup turbinado sugar and bake until slightly golden and firm to the touch, anywhere from 15 to 25 minutes.

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this 101 Cookbooks recipe can be found here.

Vegan Cornbread

2010-02-15T08:08:00.001-05:00

Ingredients
1 cup soymilk
1/4 cup (4 Tbs) margarine, melted
2 Tbs honey
2 tsp apple cider vinegar
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 Tbs baking powder
1/4 tsp salt
1 cup frozen corn kernels, thawed

Procedure
Preheat oven to 375 degrees. Whisk together soymilk, margarine, honey and vinegar in large mixing bowl. In a separate bowl, combine cornmeal, flour, sugar, baking powder, and salt. Mix well. Slowly add dry ingredients to the wet ingredients, stirring well to avoid lumps.
Pour batter into a well-greased muffin pan. Bake for 20 minutes, or until a toothpick comes out clean. Cool for about 10 minutes in pan before removing. Serve warm. Makes 12 muffins.

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Slightly adapted from a Vegetariantimes recipe.

Basic Meringue Cookies

2010-02-11T16:02:00.001-05:00

Ingredients

2 egg whites

1/2 cup (8 Tbs) powdered sugar

flavors, optional (we used 2 tsp coffee crystals for half of the batch, and 1 Tbs cocoa powder with a dash of cinnamon for the other half)

Procedure

Preheat oven to 375 degrees. In a clean, dry mixing bowl, beat egg whites until stiff peaks form. Add powdered sugar one tablespoon at time, whipping between each addition until well combined. Mixture should be thick and shiny. Add any desired flavors, and whip to combine. Spoon mixture into a piping bag or ziplock with a small corner snipped off. Squeeze meringue into bite-size dollops onto a parchment covered baking sheet. Bake for 20-25 minutes, then crack open the oven door, and let meringue cool in the oven.

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a Baking: A Commonsense Guide recipe.

Better the Next Day Vegan Brownies

2010-02-11T08:43:00.004-05:00

Ingredients
1 1/2 whole wheat flour
1 tsp salt
1 tsp baking powder
2 cups brown sugar
1 1/4 cups cocoa
2 Tbs instant coffee powder
1 cup walnuts
1 15 oz can black beans
1 cup water
1 tsp vanilla

Procedure
Preheat oven to 350 degrees. In a large mixing bowl, mix together the dry ingredients. Drain the can of bean juice, and replace with clean water. Puree the beans and water. Combine the pureed beans with the dry ingredients and the extra cup water and vanilla.

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Recipe care of here.

Basic Pretzels

2010-02-06T13:45:00.004-05:00

Ingredients
1 Tbs sugar
1 tsp salt
1 package, 2 1/4 tsp instant yeast
22 oz flour, ~4 1/2 cups
1 3/4 cups warm water
1 egg plus 1 Tbs water, whisked
sea salt or pretzel salt for dusting

Procedure
Combine dry ingredients in a medium mixing bowl. Add water and knead for approximately 10 minutes. Place dough in a lightly oiled bowl to rise for 45-75 minutes.

Bring a large bowl half filled with water to boil. Preheat oven to 350 degrees. Turn out dough onto a lightly floured surface. Keep dough moist with a damp towel when its not being handled. Divide the dough into approximately 32 1 oz pieces. Shape into desired forms. Line two baking sheets with parchment paper. Carefully drop 4-5 pretzels at a time into the boiling water for 30ish seconds. Carefully remove and place on lined sheets. A spatula works well for removing the slippery dough from the boiling water. Brush the egg water wash on the pretzels and sprinkle with salt. Bake for 45-90 minutes or until pretzels have reached desired hardness. Feel free to eat them right out of the oven...delicious.

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Adapted from Alton Brown

Chloe's Chocolate Pecan Pie

2010-01-30T23:31:00.000-05:00

Ingredients

For Crust
1 cup flour
1/3 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chilled butter, sliced

For Filling

3/4 cup white sugar

1/4 cup brown sugar (unpacked)

3 large eggs

1/2 cup dark corn syrup

3 Tbs butter, melted

2 tsp vanilla

1 1/4 cups pecans, chopped

1/2 cup chocolate chips

Procedure
Preheat oven to 350 degrees. Combine sugar, flour, salt, and cinnamon in a food processor and pulse until combined. Add butter and pulse until dough resembles coarse sand. Press into a greased 9 inch pie pan. Bake for 10 minutes. In a large mixing bowl combine sugars, eggs, corn syrup, butter and vanilla. Mix well. Add pecans and chocolate chips. Pour filling into crust. Bake for 65-75 minutes.

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A Hamann/Verdick Family recipe

Hamann Manicotti

2010-01-30T16:38:00.003-05:00

Ingredients

1 egg, beaten

15 oz Ricotta cheese

1/4 lb. mozzarella cheese grated

3 Tbs of Parmesan Cheese

1 Tbs of sugar

1 Tbs of parsley, dried or fresh

1 8 oz box of manicotti shells
26-36 oz pasta sauce

Procedure
Pre-heat oven to 350 degrees. In a large mixing bowl combine egg, cheeses, sugar and parsley. Fill the uncooked manicotti shells with filling. Pour enough pasta sauce to cover the bottom of a 9 x 13 baking pan. Lay the filled manicotti shells on top of the pasta sauce. Pour enough pasta sauce to cover the shells. Cover pan with aluminum foil and bake for 40 minutes. Remove aluminum foil and bake for an additional 10 minutes. If desired, sprinkle some grated mozzarella over the pan before returning it to the oven for the last 10 minutes.

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A Hamann Family Recipe

Sattler Dresdner Christstollen

2010-01-29T12:43:00.005-05:00

Ingredients
2.2 lbs (~7 cups) flour
25.6 g instant yeast
1 cup milk
1/3 cup sugar
500 g (~2 cups) butter, melted
zest of one lemon
100 g chopped almonds
100 g candied lemon or orange peel
500 g raisins
60 g butter, melted
60 g powdered sugar

Procedure
Warm milk and flour slightly above room temp. In a small bowl combine yeast and sugar, combine. Put flour in a large mixing bowl. Add butter, sugar yeast mixture, lemon zest, and milk. Combine carefully with a wooden spoon. Turn out onto a lightly floured surface and knead in the almonds, citrus peel, and raisins. Once everything is incorporated place dough in a greased mixing bowl and let rise in a warm place for 1 hour. Pre-heat oven to 360 degrees. Form dough into a long oval loaf and place on a greased baking sheet. Bake for 55-70 minutes or until a tester comes out clean and the stollen has a nice brownish sheen. Remove stollen from oven and immediately alternatively brush with melted butter and dust with powdered sugar. Serve warm or chilled.

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A Sattler Family Recipe

Healthful Cookie Drops

2010-01-04T19:09:00.004-05:00

Ingredients
2 large bananas, mashed
1 Tbs honey
1/4 cup olive oil
2 cups oats
2/3 cup almond meal
1/3 cup shredded coconut
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1 1/3 cup chocolate chips

Procedure
Preheat oven to 350 degrees. In a large mixing bowl combine bananas, honey, and oil. Mix well. Add dry ingredients. Mix. Fold in chocolate chips. Spoon out onto lined cookie sheet. Bake for 14-17 minutes.

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Adapted from here.

Engagement Chocolate Tart

2009-12-13T20:26:00.007-05:00

Ingredients

For the crust
1 1/4 cups flour
1/2 tsp salt
2 tsp cocoa powder
1/2 cup butter, cold and cubed
~1/4 cups ice cold water

For the filling
1 1/4 cups heavy cream
9 ounces bittersweet chocolate, chopped
2 eggs
1 tsp vanilla
1/4 tsp salt

For the glaze
2 Tbs heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 tsp light corn syrup
1 Tbs warm water

Procedure

Preheat oven to 350 degrees. To make the crust, combine flour, salt and cocoa. Mix until well combined. Rub in butter with hands until mixture resembles coarse crumbs. Add cold water a little bit at a time, mixing with hands until dough just holds together. Don't let dough become too wet or sticky. Press dough into a 9-inch tart or pie pan. Using a fork, poke a few holes in the dough on the bottom of the pan. Bake for 10 minutes, then let cool about 10 -15 minutes.

To prepare the filling, bring cream to a boil, then pour over chocolate in a medium bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

To make the glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour. Decorate with powdered sugar if you wish!

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Tongue-hugging Coffee Chocolate Bundt

2009-12-06T17:19:00.006-05:00

Ingredients

For cake
1 cup water, boiling
1/2 cup unsweetened cocoa powder
2 tsp instant espresso or instant coffee powder
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 cups brown sugar
1 cup vegetable oil
1 Tbs vanilla
2 eggs
1 cup chocolate chips

For Frosting
1/2 can sweet and condensed milk
2 Tbs butter (at room temperature)
3 heaping Tbs instant coffee crystals
1 tsp vanilla
1+ cups powdered sugar

Procedure
Preheat oven to 35o degrees. Whisk together boiling water, cocoa powder, and 2 tsp espresso powder in a small bowl or glass measuring cup. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. In electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil and vanilla until blended. Add eggs and beat well, until smooth. Beat in half of flour mixture, then add cocoa mixture, beat. Mix in remaining flour mixture, then fold in the chocolate chips. Pour batter into well-greased bundt pan. Bake for about 50 minutes, or until a toothpick comes out nearly clean. Cool 10-15 minutes, then transfer to a cooling rack. As cake cools, make frosting.

To make the frosting, combine sweet and condensed milk and butter. beat in a mixer, or with a hand mixer. In a small dish, combine coffee crystals with vanilla and mix until coffee crystals dissolve. Stir until smooth, and add to the sweet and condensed milk. Stir in powdered sugar until you reach desired consistency.

Drizzle frosting over cake, add a few chocolate chips on top for decoration if desired.

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cake recipe from epicurious.

Autumn Crumble

2009-11-24T22:51:00.006-05:00

Ingredients for filling
1 apple, sliced thinly
1/3 cup cranberries, frozen or fresh
1/3 cup blueberries, frozen or fresh
2 Tbs brown sugar
2 Tbs orange juice
Dash of cinnamon
Dash of allspice

Ingredients for crumble
1/2 cup flour
1/4 cup brown sugar
1/4 cup oats
5 Tbs chilled butter
Dashes of cinnamon
Dash of Chinese Five Spice
Dash of clove powder

Procedure
Preheat oven to 350 degrees. Combine filling ingredients in a small mixing bowl. Evnely distribute among 6 4oz ramekins. In a separate bowl combine crumble ingredients. Evenly distribute over the 6 ramekins. Place ramekins in a 9x13 baking dish or on a cookie sheet. Bake for 25 minutes or until delicious.

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Basic Biscuits

2009-11-22T14:38:00.003-05:00

Ingredients
1 1/2 tsp baking powder
5 cups flour
1 Tbs salt
10 Tbs or 1/2 cup plus 2 Tbs chilled butter
2 cups buttermilk or 2 Tbs lemon juice and enough milk to make 2 cups

Procedure
Preheat oven to 500 degrees. Combine dry ingredients in a medium mixing bowl. Cut in the butter and mix in with your fingers until dough resembles coarse sand. Add buttermilk or milk lemon juice mixture. Mix until combined. Turn out onto a lightly floured surface and knead for a minute or two. Roll out dough to 3/4 inch thickness; stamp out biscuit sized rounds and place on a lined baking sheet. Bake for about 12 minutes.

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Recipe care of here.

Pita Bread

2009-11-21T14:02:00.002-05:00

Ingredients
1 Tbs active dry yeast
1 1/4 cups warm water
1 tsp salt
3-3 1/2 cups flour

Procedure
Dissolve yeast in water and let gurgle a bit (apprx 5 min). Mix together with flour and salt. Knead 10 or so minutes. Eight minutes in a electric mixture with a dough hook works perfectly. Divide dough into 6-15 pieces, depending on desired side, and roll each piece into a 1/8 inch think disk. Let disks rise on a lightly floured surface for 30-40 minutes.

Preheat oven to 425 degrees. Transfer disks onto lined baking sheets and bake for 12-17 mintues or until spendidly puffy and browned.

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Recipe from right here.

Cornmeal Lime Cookies with Rich Hot Cocoa

2009-11-21T13:22:00.004-05:00

Ingredients
1/2 cup butter
2/3 cup white sugar plus 3 Tbs
1 egg
zest of 1-2 limes
juice of one lime
3/4 cup cornmeal
1 tsp baking powder
1/4 tsp salt
1 1/4 cups flour

Procedure
Preheat oven to 375 degrees. Beat butter, 2/3 cup sugar, and egg together. Add everything else but the 3 Tbs sugar. Mix well. Drop scoops of batter unto a lined or greased cookie sheet. Use the bottom of a glass or measuring cup to flatter the each batter scoop into a flat disk. Dip the glass or measuring cup in the 3 Tbs of sugar before and after pressing down each cookie. Bake for 10-12 minutes. Serve with hot cocoa (trust me; I know ti sounds strange, lime and chocolate, but it's absolutely scrumptious).

For a rich hot cocoa, mix 1 cup milk, 3 oz semi-sweet or bitter-sweet chocolate, 2 Tbs honey, 1 tsp cinnamon, and 1/2 tsp allspice in a saucepan over medium heat for 5-10 min or until all ingredients have combined and cocoa has reached desired temperature.

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Note: some allrecipe influence

Butternut Squash and Red Onion Casserole

2009-11-12T22:46:00.003-05:00

Ingredients
1 butternut squash, skinned and cubed
1 cup spinach
1 head of garlic
2 red onions, sliced
2 Tbs olive oil
2 Tbs butter
3 jalapenos or other spicy pepper
1 Tbs dried Thyme or a couple of sprigs fresh
Salt and Pepper to taste
Assorted spices
1 cup whole milk
2 eggs, beaten
6-8 oz grated cheese, any kind will do
1 cup cheerios, crushed

Procedure
Preheat oven to 375 degrees. Bring a pot of water to boil. Add squash and boil for 8-10 minutes. Add spinach to boiling water for the last couple of minutes. Drain pot and set aside squash and spinach. In a large saucepan sauté the onions and garlic in the olive oil. Combine squash, spinach, spices, butter, peppers, eggs, milk and most of the cheese. Mix until combined and pour into a 9 x 13 baking dish. Bake for 45 minutes. Remove from oven and garnish with cheerio crumbs and remaining cheese. Bake for another 15 minutes.

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Adapted from here.

Cranberry Almond Bundt Cake

2009-11-02T16:07:00.004-05:00

Ingredients
2 cups white flour
3/4 cups rye flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp cardamon
1 tsp cloves
1 cup butter
1 cup sugar
1 cup brown sugar
3 eggs
1 1/2 tsp vanilla
1/2 tsp almond extract
1 cup plain yogurt
1 cup toasted almonds, chopped
1 cup frozen cranberries

For Glaze
2/3 cup powdered sugar
4 Tbs lemon juice

Procedure
Preheat oven to 350 degrees. To toast almonds place coarsely chopped almonds on cookie sheet in 350 degree oven fro 7-10 minutes. In a medium mixing bowl beat butter until smooth. Add sugars and cream together for approximately 3 minutes. Add eggs one at a time. Add vanilla and yogurt. Stir in between each addition. Add in all dry ingredients. Mix until just combined. Fold in cranberries and almonds. Pour batter into greased bundt pan and bake for 65-75 minutes, or until tester comes out clean. Let dry completely before glazing. For glaze combine powdered sugar and juice. Drizzle over cake.

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Adapted from an Epicurious recipe.

Pumpkin Spice Bread

2009-11-02T15:31:00.005-05:00

Ingredients
15 oz (1 can pumpkin puree)
1/2 cup canola oil
4 eggs
1/2 cup applesauce
2/3 cup water
2 cups sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 Tbs instant coffee
1 tsp allspice
1 tsp cloves
1 cup chocolate chips (optional)

Procedure
Preheat oven to 350 degrees. Combine pumpkin, oil, eggs, water, applesauce, and sugar in a large mixing bowl and cream together. Add dry ingredients and mix until just combined. Pour batter into two 9x5 baking pans. If desired mix in chocolate chips with half the batter for a Chocolate Pumpkin Spice Loaf. Bake for 60 minutes or until tester comes out clean.

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Adapted from an allrecipes recipe.

Mini Chocolate Cookies

2009-10-28T12:00:00.004-04:00

Ingredients
5 oz semisweet chocolate
1/2 cup flour
1/2 cup rye flour
1/2 tsp baking soda
1/2 tsp baking soda
1/2 tsp salt
1 cup rolled oats
1/2 cup walnuts, finely chopped
1/2 cup butter
1 cup brown sugar
1 Tbs molasses
1 egg
1 1/2 tsp vanilla

Procedure
Preheat oven to 350 degrees. Chop walnuts and chocolate as fine as possible. Combine with rest of dry ingredients in a medium mixxing bowl. In a a separeate bowl cream butter and brown sugar. Add molasses and egg. Mix well. Add vanilla; mix well. Mix in dry ingredients by hand. Dallop dough onto greased or lined cookie sheet and bake for 7-12 minutes.

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Recipe from 101cookbooks.

Carrot Cake

2009-10-25T17:25:00.003-04:00

Ingredients for Cake
2 cups flour
2 cups sugar
1 tsp salt
3 tsp cinnamon
1 tsp allspice
1 tsp baking soda
1 tsp baking powder
1 cup vegetable oil
4 eggs
3 cups grated carrot
1 cup chopped walnuts

Ingredients for Frosting
16 oz cream cheese, softened (fat free is ok)
1/2 cup butter, softened
2 cups powdered sugar
food coloring
1 cup grated carrot
1/4 cup sugar

Procedure
Preheat oven to 350 degrees. Grease two 9 inch cake pans. Line with parchment paper and re-grease. Combine sugar, flour, salt, oil, baking powder, baking soda, cinnamon, and allspice in a large mixing bowl. Mix until combined. Add in eggs one at a time. Stir in carrots and walnuts. Pour batter into pans and bake for 30-40 minutes or until tester comes out clean and cake has pulled away from sides of pan. Let cool in pan for ten minutes. For frosting, combine cream cheese, butter, food coloring and powdered sugar. In a separate bowl combine carrot and sugar. Assemble cake.

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Adapted from allrecipe's recipes

Applesauce Cake with Lemon Glaze

2009-10-24T15:06:00.005-04:00

Ingredients for Cake
1 1/4 cups flour
2/3 tsp baking powder
1/3 tsp baking soda
3 tsp cinnamon
1 tsp allspice
1 tsp cloves
1/4 tsp salt
1/3 cup whole milk
3/4 cup applesauce
9 Tbs butter
2/3 cup brown sugar
2 eggs

Ingredients for Frosting
3/4 cup powdered sugar
1 tsp lemon juice
2 tsp hot water

Procedure
Preheat oven to 350 degrees. In a medium mixing bowl combine dry ingredients minus the brown sugar. In a second mixing bowl mix together milk and applesauce. In a third mixing bowl cream butter. Add brown sugar and mix well. Add eggs; mix well. Add in dry ingredients and applesauce mixture in three batches alternating between dry and wet, beginning and ending with the dry ingredients. Mix until just combined. Pour into greased 9x13 loaf pan and bake for 60-70 minutes or until tester comes out clean. Let cool ten minutes in pan, before removing to drying rack. Let cool completely before glazing. For glaze, combine powdered sugar, juice and water. Mix well and drizzle over cool cake.

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Adapted from here.

Espresso Chocolate Mini-Muffins

2009-10-24T14:52:00.006-04:00

Ingredients
1 cup whole wheat flour
1/3 cup brown sugar
1/2 tsp baking powder
2 tsp instant coffee powder
1/2 tsp ground coffee
1 egg
1/3 cup milk
1/4 cup butter or margarine, melted
2 tsp vanilla
1/3 cup applesauce
1/2 cup chocolate chips

Procedure
Preheat oven to 350 degrees. In a medium mixing bowl combine dry ingredients. Add egg, milk, melted butter, vanilla, and applesauce. Mix until combined. Fold in chocolate chips. Spoon batter into greased mini-muffin cups. Put muffin cups on baking sheet or in normal muffin pan. Bake for 15 minutes.

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Pah Pah's Finish Cardamon Braid

2009-10-13T16:18:00.004-04:00

makes 3 loaves

Ingredients
2 cups milk
1 cup sugar
1/4 cup butter (melted)
1 tsp salt
2 packages quick rise yeast
1/2 cup warm water
2 eggs
1 tsp cardamon seeds (I used ground cardamon)
8 1/2 - 9 cups flour

Procedure
Warm the milk, stir in melted butter, sugar and salt. Sprinkle yeast over warm water, and stir to dissolve. Add yeast mixture, eggs, cardamon, and two cups flour to milk mixture. Beat with electric mixer or spoon until smooth. Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl. Turn dough onto lightly floured surface, knead about 10 minutes. Place in lightly greased bowl, turn dough over to lightly coat in oil. Let rise about 1 1/2 hours.

Preheat oven to 375 degrees. Divide dough into thirds. Then divide each piece into thirds again, and braid. You should have three braided loaves. Place braids onto an ungreased baking sheet. let rise until double (30-45 minutes). bake 20 to 25 minutes at 375.

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Vegan Grape Bread

2009-10-02T22:11:00.004-04:00

Ingredients
3/4 cup vegan crunchy peanut butter
1/4 cup agave nectar
1 cup soy milk
1 banana
1 cup whole wheat flour
1 cup flour
1 1/2 tsp baking powder
1 tsp salt
2 Tbs milled flax seeds
1/3 cup boiling water
1 1/2 cups grapes
1/2 cups rolled oats

Procedure
Preheat oven to 450. In a large mixing bowl cream together peanut butter, agave nectar, soy milk, and banana. In a separate bowl combine milled flax and boiling water; let sit for 2 minutes before adding to the wet ingredients. Add flours, salt, and baking soda. Fold in grapes, and pour batter into a greased 5x9 baking pan. Bake for a really long time, like 45 minutes plus. Remove from oven when a tester comes out clean.

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Wholeish Wheat Bread

2009-09-30T10:31:00.003-04:00

Ingredients
2 cups whole wheat flour
2 cups flour
2 tsp salt
1 Tbs sugar
1 1/2 tsp active dry yeast
3/4 cup warm water
3/4 cup warm milk

Procedure
Combine flours, salt, sugar and yeast in a large mixing bowl. Add water and milk (N.B. any combination of water and milk can be used as long as it equals 1 1/2 cups). Mix until combined. Knead on a lightly floured surface for 10-15 minutes. Let rise in a covered oiled bowl for 3-4 hours or until roughly doubled in size. Knead for another 3-4 minutes. Place in a oiled 5x9 baking pan, and let rise for an additional hour or so. Preheat oven to 450 degrees. Bake for 15 minutes. Reduce heat to 425 degrees. Bake for an additional 15-25 minutes.

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Chocolate Walnut Cookies

2009-09-28T15:02:00.005-04:00

Ingredients
1 1/2 cups flour
1/4 cup whole wheat flour
1/4 cups unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 Tbs vanilla
2 eggs
1 1/2 cups chocolate chips
1 cup walnuts

Procedure
Preheat oven to 325 degrees. Cream together sugars and butter; add eggs and vanilla. Mix well. Add dry ingredients. Mix until combined. Add chocolate chips and walnuts and mix until just combined. Dollop onto greased baking sheet and bake for 10 minutes.

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Opa's Glorious Sponge Cake

2009-09-20T16:36:00.005-04:00

Ingredients
6 eggs, separated
1 cup sugar
1 cup flour
1/4 cup orange juice
1 tsp orange zest
1/2 tsp cream of tartar
1/2 tsp salt
3 cups berries
3 cinnamon sticks
1 Tbs honey

Procedure
Preheat oven to 325 degrees. Separate the eggs. Whisk the egg yolks. Add sugar. Beat well. Add in the flour and salt alternatively with the juice and zest, beating well, all the while. In a separate bowl beat the egg whites with the ream of tartar until medium hard peaks form. Fold the egg whites into the batter and pour into ungreased tub pan. Bake for 60-65 minutes. Let cool and use a sharp knife to cut the cake off the sides of the pan. Combine berries, honey and cinnamon sticks in a small sauce pan and heat to desired consistency. Drizzle berry syrup over cake.

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Oma's Banana Bread

2009-09-20T16:00:00.000-04:00

Ingredients
1/4 cup margarine
1/2 cup sugar
1 egg
1 cup whole wheat flour
2 Tbs water
1 1/2 cups mashed bananas
1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1/2 cups nutmeats

Procedure
Pree-heat oven to 350 degrees. Cream together margarine and sugar. Add egg and mix well. Add whole wheat flour, and combine. Combine water with banana in separate bowl and add alternatively with the rest of the dry ingredients. Mix well. Add nutmeats and vanilla. Pour into a greased 5x9 loaf pan. Bake for 60 min.

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Oma Buns

2009-09-16T21:46:00.005-04:00

Ingredients
1 1/2 tsp salt
1/3 cup oil
2 Tbs honey
1 3/4 cups warm water
1 Tbs yeast
5 cups whole wheat flour

Procedure
Mix together salt, oil, honey, water, and three cups of flour until well combined. Add yeast; mix well. Add remaining flour, and knead for 10-15 minutes. If dough resists kneading too much let it rest for 5-10 minutes. Divide dough into eight equal portions, and form into balls. Let round loaves rise on a greased baking sheet for 45-60 minutes. Bake at 350 degrees for 25-35 minutes.

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Simple Crackers

2009-09-09T23:11:00.005-04:00

Ingredients
1 1/2 cups flour
1/2 tsp salt
1/2 tsp instant yeast
1 Tbs honey
1 Tbs vegetable oil
1/3-1/2 cups water
toppings

Procedure
Mix everything but the water together in a large bowl. Add just enough water for the dough to com together into a ball. Knead for 10-15 minutes or until you can stretch the dough thin enough with your hands to see light through it without it first breaking. Let rise in a covered oiled bowl for 1-2 hours at room temperature or for up to 12 (or so) in the fridge.

Pre-heat oven to 350 degrees. Let dough return to approximately room temperature before rolling as thin as you can directly onto a baking sheet. Sprinkle on toppings. Toppings may include herbs like oregano, basil, marjoram, seeds like flax and sesame, and spices like cinnamon, turmeric, all spice, and fennel.

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Chocolate Mousse Filled Cream Puffs

2009-08-29T18:55:00.006-04:00

Ingredients

For the Mousse
1 cup boiling water
8 oz. chocolate, in small pieces (I used semi-sweet chocolate chips)

For the Pastry
1/2 cup water
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1 Tbs sugar
1/2 cup all-purpose flour
2 eggs

Procedure for the mousse
In a large bowl, pour boiling water over chocolate pieces. Stir with a whisk until chocolate is completely melted. Place bowl into a larger bowl filled with ice (to cool the chocolate slowly). With an electric mixer, beat chocolate mixture. Make sure to wear an apron, and to avoid a messy kitchen, place bowls in the sink while beating. Chocolate will slowly thicken (be patient), then begin to whip like cream. If chocolate becomes runny again, reheat the chocolate (over medium heat) until warm and less frothy. Then repeat the beating over an ice bath. Once stiff peaks form, cover mousse and refrigerate for at least 1 hour.

If you have a hard time believing this recipe, watch Heston Blumenthal whip up a batch here.

Procedure for the pastry
Preheat oven to 400°F. Grease cookie sheet. In a small saucepan, combine water, butter, salt and sugar. Cook over medium heat, stirring until butter melts and mixture boils. Reduce heat to low and add flour all at once, stir quickly for 1 minute or until dough leaves sides of pan and forms a ball. Remove from heat. Add eggs one at a time, beating with an electric mixer after each addition. Beat until smooth. Drop dough by heaping tablespoons onto greased cookie sheet (should make six puffs). Bake 25 minutes. If puffs are not yet golden brown, continue baking up to five minutes with the oven door propped open. Immediately transfer puffs to a cooking rack. When puffs have cooled slightly, horizontally slice puffs in half. When cooled, fill bottom halves of puffs with mousse, and replace tops. Sprinkle with powdered sugar and serve.

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pastry slightly adapted from a The Cooking Photographer recipe.
mousse basically verbatim from a Heston Blumenthal recipe.

Zucchini Bread

2009-07-30T13:44:00.004-04:00

Ingredients
3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
2 cups peeled & shredded zucchini
3 tsp vanilla
3 cups flour
1 tsp salt
3 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1 tsp baking soda
1/4 tsp baking powder
1 cup chopped walnuts

Procedure
Preheat oven to 325 degrees. Beat eggs. Add oil, sugars, zucchini and vanilla. Mix lightly until well combined. Stir in flour, salt, cinnamon, nutmeg, ground ginger, baking soda and baking powder. Mix in chopped walnuts and pour batter into two well-greased loaf pans. Bake 1 hour. If bread is still gooey in the middle, bake for another 10 minutes.

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Chocolate Covered Coconut Macaroons

2009-07-14T20:42:00.006-04:00

Ingredients
14 oz package sweetened shredded coconut
¾ cup sugar
¾ cup egg whites (about 5 large eggs)
1 ½ tsp vanilla
¼ tsp almond extract
8 ounces semisweet chocolate chips
¾ cup cream

Procedure
In a large saucepan, combine shredded coconut, sugar, and egg whites. Stir until well combined. Cook over medium-low heat, stirring regularly, about 12-15 minutes, until the mixture no longer looks creamy, but is pasty and sticky. Do not cook until dry. Remove from heat. Mix in vanilla and almond extract. Spread mixture onto large baking sheet lined with waxed paper. Refrigerate until cold, about 30 minutes.

Preheat oven to 300 degrees. Grease baking sheet, and scoop coconut onto baking sheet using a ¼-cup measuring cup. Pack the coconut mixture into domes, you should have about a dozen. Bake the macaroons until golden, about 30 minutes. Transfer to a rack and cool.

Place chocolate chips in a medium bowl. Heat cream in a small saucepan until very hot but not boiling. Remove from heat, and pour cream over chocolate. Whisk chocolate and cream until smooth and chocolate is thoroughly melted. Set cooling rack holding cookies over baking sheet and spoon glaze over macaroons, covering them almost completely and allowing chocolate to drip down the sides. Leftover glaze can be refrigerated. Refrigerate macaroons until glaze sets, at least 2 hours. Transfer to an airtight container, and refrigerate or freeze.

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basically verbatim from an Orangette recipe.

Delicious Cherry Pie

2009-07-04T19:02:00.007-04:00

Ingredients

For the Crust
2 cups flour
2 Tbs sugar
1/2 tsp salt
12 Tbs cold butter, cut into small pieces
4 Tbs shortening
6 Tbs ice water
1 egg yolk
1 Tbs milk

For the Filling
1 1/2 lbs. fresh cherries, stemmed, pitted, halved (I used a mixture of dark Lambert and light Royal Ann cherries)
1/4 cup sugar
1/4 cup brown sugar
2 1/2 Tbs cornstarch
2 tsp vanilla
1/4 tsp cinnamon
1 Dash nutmeg

Procedure
For the crust, in a large mixing bowl, stir together the flour, sugar, and salt. Work the butter and shortening in with your fingers, until the mixture resembles coarse bread crumbs. Sprinkle in ice water, 1 Tbs at a time, stirring gently with a fork after each addition, adding only enough ice water to form a rough mass. Do not add more than 6 Tbs. Divide the dough in half, and pat each half into two smooth, flattened disks. Wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat oven to 375 degrees F.

For the filling, in a large bowl, combine cherries, sugar, brown sugar, cornstarch, vanilla, cinnamon, and nutmeg. Stir well to combine.

To assemble pie, roll out one of your pie dough rounds, thinly, on a floured surface, and fit into a 9-inch pie plate (other half of dough should remain in the refrigerator until needed). Using a slotted spoon, so as not to include too much liquid, scoop the cherries into the pie plate over the crust. Roll out the second pie dough round, and fit it over the top of the cherries. Trim off the excess dough, and make the crust look all pretty. Cut some vents into the pie dough. Whisk together egg yolk and Tbs milk. Brush the yolk mixture evenly over dough.

Bake pie for 65-70 minutes, or until crust is golden brown. If your crust or your crust edges starts to brown too quickly, cover with foil.

Cool pie on a wire rack, to room temperature, before slicing.

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basically verbatim from a Sugar Plum recipe.

Triple Chocolate Cheesecake

2009-06-27T02:10:00.006-04:00

Ingredients For the crust
1/4 cup butter, softened
1 1/2 cup Oreo crumbs (about 20 cookies)

For the filling
3 8oz packages cream cheese, softened
1 cup sugar
2 Tbsp cornstarch
3 eggs
1/2 cup sour cream
1 Tbsp vanilla
4 oz milk chocolate
4 oz white chocolate
4 oz dark chocolate

For the glaze
3 oz bittersweet baking chocolate
2 Tbsp butter or vegetable oil

Procedure
Preheat oven to 350 degrees and place a sheet of tinfoil on oven rack to catch any drips. Grease 9-inch springform pan. In a small bowl, rub butter into cookie crumbs until well combined. Press into bottom of springform pan. Bake 8-10 minutes until set. Set aside to cool and reduce oven to 300 degrees.

In a large mixing bowl, beat together cream cheese, sugar and cornstarch on medium speed until smooth. Reduce to low speed and beat in eggs one at a time, sour cream, and vanilla. Divide batter evenly between three medium bowls (about 2 cups each). Melt chocolates separately, and stir each chocolate into a different bowl of batter. Spread dark chocolate batter onto crust, smoothing out all the way to the edge. Next spoon on the white chocolate batter and carefully spread to the edges without mixing with the layer beneath. Finally, spread the milk chocolate layer on top, smooth.

Bake for 1 hour 15 minutes or until set, center will jiggle slightly. If cake has not pulled away from the sides of the pan, run a knife around the edge of the pan to release cheesecake. Cool in pan on a wire rack, then cover and refrigerate for at least 4 hours (up to two days).

For the glaze, combine chocolate and butter in a small saucepan over low heat until completely melted, stirring occasionally. Remove from heat and let cool 15 minutes. Remove sides of pan from cake, and spread glaze over top of cheesecake. Refrigerate until glaze is just set and serve. If chilled longer, let stand at room temperature 30 minutes before serving.

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from a Woman'sDay recipe.

Vegan Cornbread

2009-05-01T16:29:00.006-04:00

Ingredients
2 Tbs ground flaxseed
6 Tbs water, boiling
1 cup flour
1 cup cornmeal
1/4 cup sugar
1 cup soy milk
1/4 cup vegetable oil

Procedure
Preheat oven to 425 degrees. Combine ground flaxseed and boiling water in a small bowl. Stir, and set aside. In a mixing bowl, mix dry ingredients until well combined. Add flaxseed mixutre, soy milk, and oil. Stir until just combined. Pour into greased 8-inch square baking dish. Bake for 20-25 minutes or until a tester comes out clean.

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Adapted from a RecipeZaar recipe.

Healthful Chocolate Oatmeal Raisin Cookies

2009-05-01T16:12:00.006-04:00

Ingredients
2 eggs, lightly beaten
6 Tbs agave nectar
2 Tbs honey
4 Tbs vegetable oil
2 tsp vanilla
1 cup whole wheat flour
2 Tbs ground flaxseed
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 1/2 cup oats
1 cup raisins
chocolate chips (optional)

Procedure
Preheat oven to 375 degrees. In a mixing bowl, combine eggs, agave nectar, honey, oil, vanilla, flour, flaxseed, baking soda, baking powder, salt and cinnamon. Stir. Add oats, raisins, and optional chocolate chips. Mix until combined.
Dollop onto greased baking sheet. Bake for 9-12 minutes.

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Adapted from a recipegirl recipe.

Chocolate Banana Muffins

2009-05-01T11:59:00.004-04:00

Ingredients
1 1/2 cups sugar
3/4 cups butter
3/4 tsp salt
1 1/2 tsp baking soda
5 Tbs boiling water
3 eggs
6 bananas mashed
1 banana chopped
3 cups flour
1 1/2 cups chocolate chips
1 1/2 cups oats
4 Tbs cinnamon
1 1/2 oz unsweetened baking chocolate, cut in the smallest pieces as you can manage
1 Tbs vanilla

Procedure
Preheat oven to 350 degrees F. In large bowl cream together sugar butter and salt. Add eggs and mix. Dissolve baking soda in boiling water and add to bowl. Stir in bananas. Stir in flour. Add oats, chocolate chips, chopped chocolate, and cinnamon. Spoon into greased muffin pan, bake until toothpick comes out clean and edges brown.

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Healthful Apple Berry Breakfast Pie

2009-04-30T17:12:00.005-04:00

Ingredients

For Crust
3/4 cups flour
3/4 cups whole wheat flour
2 Tbs sugar
1 tsp cinnamon
1/4 cup canola or soy oil
1/4 tsp salt
1/2 cup water, ice cold

For Filling
10-12 oz berries, frozen or otherwise
2 apples, chopped and cored
2 Tbs sugar
2 Tbs flour
1 1/2 tsp cinnamon

Procedure
Mix together flour, sugar, cinnamon and salt in a small bowl. Set bowl in freezer to chill for at least an hour; letting it chill overnight works quite well. Likewise put the oil in a mug or cup and chill along side the flour. Preheat oven to 350 degrees. Mix together ice cold oil, water, and flour mixture. Press dough into pre-greased pie or tart pan. Bake for 5 min. While crust is baking, mix together berries, apples, flour, cinnamon and sugar in a small bowl. Remove crust from oven and scoop berry mixture into crust. Even out with a spoon. Bake for 30-40 min or until crust reaches desired texture.

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Basic Pizza Dough

2009-04-26T22:42:00.008-04:00

Ingredients

2 1/2 cups flour

2 1/4 tsp yeast

2 Tbs olive oil

1 tsp salt

1 Tbs sugar

1 cup warm water

Desired Toppings

Procedure

Preheat oven to 400 degrees F. In a large mixing bowl combine flour, yeast, salt, and sugar. Add oil and water. Form into a ball and roll out to desired shape. Place on greased, corn meal dusted baking sheet or pizza pan. Bake for 5 minutes. Remove from oven. Top as desired. Bake for 20-30 minutes or as desired

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Healthful Walnut Bran Muffins

2009-04-26T22:27:00.006-04:00

Ingredients

3/4 cups whole wheat flour1/2 cup wheat bran

1/4 cup brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1 Tbs milled flax seed

1/4 cup applesauce

1 egg

1 large banana, sliced

1/2 cup milk

1/2 cup honey

zest of one orange

1 tsp vanilla

3/4 cup raisins

1/2 cup walnuts, chopped

Procedure

Preheat oven to 400 degrees F. In a medium bowl whisk egg. Add milk, applesauce, orange zest, vanilla. Stir well. Mix in dry ingredients. Add raisins, w

alnuts, honey, and banana. Mix lightly until just uniformly combined. Bake in greased muffin tin for 15-20 min.

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Recipe from here.

Iced Applesauce Oatmeal Pistachio Cookies

2009-04-26T22:17:00.005-04:00

Ingredients

4 Tbs butter

1 cup brown sugar

1 egg
1/2 cup applesauce

1 1/2 cups

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 cup raisins

1 cup deshelled pistachios

1 cup powdered sugar

1 Tbs maple syrup

1/2 Tbs vanilla

1 Tbs water

Procedure

Preheat oven to 350 degrees F. Cream together butter and sugar. Add egg and apple sauce. Stir well. Mix in oats, flour, baking powder, baking soda, and salt. Mix in raisins and pistachios. Dollop unto greased baking sheet and bake for 9-12 minutes. Transfer to wire rack or paper towel to cool. In a small mixing bowl combine powdered sugar, maple syrup, vanilla and water. Whisk lightly until smooth. Drizzle across tops of cookies.

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Inspired by a Martha Stewart recipe

Tuxedo Cake

2009-04-19T21:52:00.003-04:00

Ingredients

For Brownie
6 oz bittersweet chocolate
1/2 cup butter
2 eggs
1 cup sugar
1 Tbs cocoa powder1 tsp vanilla
2 Tbs espresso
3/4 tsp salt
1 cup whole wheat flour

For White Cake
3 large egg white
1/4 cup milk
1 tsp vanilla
3 Tbs cornstarch1 cup and 5 Tbs flour
1 1/4 cups sugar
2 1/4 tsp baking soda
1/2 cup butter, at room temperature
1/2 cup milk

For Chocolate Cake
1 1/3 cup flour
1/2 Tbs baking powder
1/2 tps baking soda
1/2 tsp salt
1/2 cup butter, room temp2 eggs
1/2 cup + 2 Tbs cocoa powder
1 cup ice water

For Frostings
1 cup butter, softened
1 vanilla bean, scraped
1/2 tsp salt
2/3 cup milk
8 cups powdered sugar, more or less to desired consistency
12 oz blackberries

For Ganache
6 oz bittersweet chocolate
2/3 cup cream
1 tsp vanilla

For Decorative Topping
4 oz white chocolate4 oz dark chocolate

Procedure

For Brownie
Preheat oven to 350 degrees F. Heat chocolate and butter in medium saucepan over medium heat until evenly melted. Remove from heat. In mixing bowl combine eggs, sugar, cocoa, vanilla, espresso, and salt. Add melted chocolate and flour. Mix until evenly incorporated. Pour batter into greased spring-form pan. Bake for 25- 30 minutes.
Set aside to cool. Do not remove brownie from spring-form pan bottom.

For White Cake
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, and cut two circles of wax paper and lay into the bottom of each pan. Grease the wax paper, then lightly flour the wax paper and sides of pan.
Whisk egg whites in small bowl. Add 1/4 milk and vanilla, whisk to mix, set aside. In bowl of mixer, combine flour, sugar, and baking powder. Mix on low. Add butter and 1/2 cup milk, beat on low speed to combine. Raise to medium speed, until light and fluffy. Add egg white mixture. Mix briefly. Divide batter into pans. Bake for 15-20 min or until a toothpick comes out clean. Let cakes cool in pans for at least 10 min before removing from pans to finish cooling on a drying rack. Once cakes are removed from pans and placed on drying racks carefully peal off wax paper circle off the bottoms of the cakes. Let cakes cool until the cake is ready to assemble. If you are worried that they will get stale before you assemble the cake cover them with plastic wrap. But make sure they are completely cooled before you do so.

For Chocolate Cake
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, and cut two circles of wax paper and lay into the bottom of each pan. Grease the wax paper, then lightly flour the wax paper and sides of pan.
In a small mixing bowl mix together flour, baking powder, baking soda, and salt. In a large mixing bowl beat sugar and butter together until light and fluffy. Beat in eggs one at a time followed by the yolk. Add cocoa and beat well. Add in flour mixture in three additions separated by two additions of ice water, beginning with and ending with the flour mixture. Mix well. Divide into pans and bake for 12-15 min or until toothpick comes out clean. Let cakes cool in pans for at least 10 min before removing from pans to finish cooling on a drying rack. Once cakes are removed from pans and placed on drying racks carefully peal off wax paper circle off the bottoms of the cakes. Let cakes cool until the cake is ready to assemble. If you are worried that they will get stale before you assemble the cake cover them with plastic wrap. But make sure they are completely cooled before you do so.

For Frostings
In a mixing bowl beat butter with vanilla beans, and salt. Add one cup powdered sugar. Mix well. Add milk followed by the powdered sugar until your desired consistency is reached. Set aside.
If your berries are frozen place directly in small saucepan and cook on medium heat for 15 minutes, or until most of thee liquid boils off. Stir constantly. If you are using fresh berries mash before heating. Set aside

For Ganache (Don't prepare until cake is assembled)
Heat cream, chocolate, and vanilla in a sauce pan on medium low heat until just melted. Set aside to cool for 5-10 mins before applying to cake.

To Assemble Cake
Apply a hearty layer of vanilla bean frosting to the top of the brownie. Carefully set a layer of white cake atop brownie. Again apply a layer of frosting, followed by a thin layer of blackberry filling. Set a layer of chocolate cake atop blackberries. Again apply a layer of frosting. Apply second layer of white cake, followed by frosting and blackberries. Add final layer of chocolate cake and use excess frosting to evenly cover top and sides. Once ganache has cooled spread evenly over entire cake. Melt white chocolate in small saucepan on low heat until just melted and drizzle over cake. Repeat with dark chocolate. For best results refrigerate until serving.

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Adapted from recipes from this book and from Epicurious.

Grapefruit Curd Tart

2009-04-19T16:54:00.004-04:00

Ingredients

For Crust

1 cup flour

1/3 cup sugar

1/2 tsp salt

1/2 tsp cinamon

1/2 cup butter, cold cut into 1/2 inch slices

For Filling

3/4 cup sugar

2 Tbs flour

pinch of salt

3 eggs

3 Tbs cream

1 grapefruit

1/4 cup candied orange or grapefruit peel (optional)

Procedure

For Crust

Preheat oven to 350 degrees F. Grease a 9 inch pie pan.

In a food processor combine sugar, flour, salt, and cinnamon. Pulse once or twice to mix together ingredients. Add butter. Pulse for about a minute or until dough holds together when squeezed between your fingers. Press into pan. Bake for 15-20 minutes or until pale golden brown. Set aside to

cool. Reduce oven to 325 degrees F.

For Filling

While crust is baking, mix together sugar, flour, salt in a medium sized mixing bowl. Peel grapefruit and individually remove skin off of each grapefruit section. Puree grapefruit in blender or food processor. Add eggs, cream and grapefruit puree to mixing bowl. Whisk until just combined. Add peel(optional). Once crust has cooled for 10 minutes pour filling mixture into it and bake for another 22-27 minutes, or until filling has set but still jiggles when you shake the pan. Let cool at least 30 minutes before serving.

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Inspired by a William-Sonoma Recipe

Chocolate Date Brownies

2009-04-07T23:05:00.006-04:00

Ingredients
1 1/4 cup water
8 oz. dried pitted dates, chopped
1 tsp baking soda
3/4 cup honey
1/4 cup butter or margarine, softened
2 Tbs milled flax seed
6 Tbs boiling water
1 1/4 cup flour
1/2 tsp salt
1 oz. unsweetened baking chocolate, finely chopped
1/4 tsp baking soda
1 tsp vanilla
3/4 cup oats
1 cup chocolate chips
1/3 cup walnuts, chopped
1/4 cup chocolate chip

Procedure
Preheat oven to 350 degrees. In a medium saucepan, simmer 1 1/4 cup water, dates, and 1 tsp baking soda for 5 minutes. Set aside to cool. In a mixing bowl, beat honey and butter until smooth. In a small bowl, combine flax seed and 6 Tbs boiling water. Stir, and let set for a few minutes to cool slightly. Add flax mixture to butter and honey. Add flour, salt, unsweetened chocolate and 1/4 tsp baking soda. Mix until smooth. Stir in date mixture along with vanilla and oats. Mix in chocolate chips.

Pour batter into a greased 9x9 pan or pie pan. Sprinkle with chopped walnuts and extra chocolate chips. Bake for 35-45 minutes.

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Adapted from a National Honey Board recipe.

Biscotti: Three ways

2009-04-05T21:01:00.004-04:00

Ingredients
2 cups flour
1 cup whole wheat flour
1/4 tsp salt
1 cup sugar
3 large eggs
4 Tbs butter or margarine (1/2 stick)
2 tsp vanilla extract

for Chocolate Almond Biscotti add:
3 Tbs cocoa powder
1 1/2 tsp almond extract
1 large handful almonds, coarsely chopped

for Orange Chocolate Biscotti add:
1 1/2 tsp orange extract
1 cup chocolate chips

for Pisachio Raisin Biscotti add:
2/3 cup pistachio nuts
2/3 cup raisins

Preparation
Preheat oven to 350 degrees. Beat butter and sugar until uniform consistency. Beat in eggs, vanilla, and any other extracts. Add flours and salt, and mix until everything comes together. Stir in any nuts, dried fruits, or chocolate chips.

Divide dough in half, forming each half into a log (about 10 inches long). Lay each log on a greased cookie sheet, and press to flatten each log to 1 inch thick. Bake for 25 minutes, then remove from oven and let cool for 10 minutes. While cooling, turn oven down to 325 degrees.

Cut each half diagonally, into 1/2 inch thick slices. Lay each slice, cut side down, onto the baking sheet, and bake (at 325 degrees) for 10 minutes. Remove from oven and turn each slice over, bake for another 10 minutes. Biscotti should be lightly browned, and hard on the edges. Centers will harden as biscotti cools. Cool on a wire rack.

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Adapted from a Cooking Light recipe.

Kayls

2009-04-03T00:12:00.003-04:00

Ingredients

2/3 cups sweetened flaked coconut

1 cup chocolate chips

2/3 cups walnuts, chopped

1/3 cup almonds, chopped

1 cup cut dried fruit

1 1/3 cups flour

1/3 cups rye flour

1 tsp baking powder

3/4 tsp salt

4 Tbs margarine

4 Tbs apple sauce

1 Tbs peanut butter

1 cup brown sugar

2 Tbs milled or ground flax seeds

2 Tbs boiling water

1 tsp vanilla

Procedure

Preheat oven to 350 degrees. Cream margarine, apple sauce, peanut butter, and brown sugar together in large mixing bowl. In a separate small bowl combine flax, water, and vanilla. Let sit for one minute with light stirring. Add to margarine mixture. Add flours, baking powder, and salt (As long as you have 1 2/3 cups flours you can use any combination of white, whole wheat, and rye). Mix well. Add coconut, chocolate chips, nuts, and dried fruit (we used 2 parts prunes to one part raisins in this batch--feel free to leave out the chocolate or substitute it for more dried fruit for a vegan option). Stir together. Drop onto greased baking sheet. Bake for 10-12 minutes. Let cool on baking sheet for a couple of minutes before transferring to drying rack.

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Heavily adapted from a Martha Stewart recipe.

Almond Pear Tart

2009-03-08T01:13:00.006-05:00

Ingredients
For Crust
1 1/4 cups flour
1/2 tsp salt
1/2 tsp sugar
1/2 cup margarine, cold and cubed
~1/4 cups ice cold water
For Filling
3 pears
4 Tbs almond paste
3 Tbs sugar
1 1/2 tsp cinnamon
For Glaze
1 tsp lemon or lime juice
2 Tbs honey
1 1/2 Tbs margarine
1 Tbs cooking sherry
1 tsp sesame seeds

Procedure

Preheat oven to 350 degrees. Combine flour, salt, sugar in large mixing bowl. Rub in butter until mixture resembles coarse crumbs. Add ice water bit by bit until dough just comes together. Grease tart pan and press dough into pan (you can roll out the dough with a rolling pin first if need be). Place pan in freezer for ten minutes. Remove from freezer and use a fork to make holes in the bottom of the crust. Bake for 8 minutes.

Cut up almond paste into small bits and sprinkle over crust. Peel, core, and slice pears. Set in pan on top of almond paste. Mix sugar and cinnamon together and sprinkle over pears.
Combine ingredients for glaze in a small microwave-safe bowl, and microwave for 30 seconds. Drizzle glaze over pears/ Bake for approximately 25-30 minutes, or until crust is a light golden brown.

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Crust taken from a Martha Stewart Recipe.

Vegan Dias Cookies

2009-03-07T18:28:00.006-05:00

Ingredients
1 1/4 cup brown sugar
1 tsp flax seed

3 Tsp water

1 Tbs banana
3/4 cup butter flavored crisco
2 Tbs vanilla
2 Tbs coconut milk
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1/2 cup oatmeal
>1 cup vegan chocolate chips
>1 cup broken walnuts

Procedure

Pre-heat oven to 350 degrees F. Crush flax seeds with a mortar and pestle. Simmer crushed seeds with 3 Tbs water on medium heat for 2 minutes. Cream together crisco, flax seed water mixture, and brown sugar. Add vanilla and cocnut milk. Stir. Add flour, salt, and baking soda. Mix well. Add oatmeal, chocolate chips, and nuts. Mix. Bake for 9-11 minutes on a greased non-stick pan or cookie sheet until the tops just turn golden brown. They will look like they are not done yet but they will harden on as they dry. Let sit on pan for 5 minutes before transfering to a cookie rack.

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Adapted from a Dias Family Recipe.

Healthful Oaty Fruity Chocolate Muffins

2009-03-07T18:11:00.008-05:00

Ingredients

2 cups flour

1 cup whole wheat flour
1/2 cup sugar

1/2 cup oats

2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

2 tsp salt

zest of one orange

6 Tbs cold butter, cubed

1 cup chocolate chips

1 cup mixed dried fruit (anything goes: cherries, raisins, cranberries, this time we used a papaya, pineapple raisin mix...yummm)

1 egg

4 tsp lime or lemon juice

enough milk to make 1 1/3 cup (when added to citrus juice)

Procedure

Preheat oven to 350 degrees.

Mix flours, sugar, oats, baking powder, baking soda, cinnamon, salt, and zest. Add cold cubed butter, and rub in with hands until mixture resembles coarse crumbs. Add dried fruit and chocolate chips. In a liquid measuring cup, combine lime or lemon juice with enough milk to make 1 1/3 cups. Whisk milk and juice mixture with egg, and add to dry ingredients. Stir. Spoon dough into greased muffin pan. Bake for 25 minutes or until toothpick comes out clean.

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Adapted from this.

Chocolate Sugar Cookies

2009-03-07T18:06:00.001-05:00

Ingredients

1 1/2 cups flour

1/2 cup plus 2 Tbs cocoa powder

1/4 tsp salt

1 tsp cinnamon

3/4 cup room temperature butter

1 1/2 cups powdered sugar

1 egg

1 tsp vanilla

sprinkles

Procedure

Beat butter and sugar together in a large mixing bowl until pale and fluffy. Add eggs and vanilla. Mix. Stir in flour, cocoa powder, salt, and cinnamon. Roll dough out to 1/8th - 1/4th inch think in between to sheets of plastic wrap. Lay wrapped dough on baking sheet and place baking sheet in freezer for 20-30 minutes. Remove dough from freezer. Remove plastic wrap. Use cookies cutters to make shapes in the dough and place on greased cookie sheet. Decorate with sprinkles. Bake for 9-11 minutes. Let cool before eating.

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Adapted from a Martha Stewart recipe.

Rosemary Cornmeal Cookies

2009-03-06T18:57:00.000-05:00

Ingredients

1 3/4 cups flour

1 cup cornmeal

1 tsp baking soda

1/2 tsp salt

1 cup room temperature butter

1 1/4 cups sugar

2 eggs

3/4 cup dried berries

2 Tbs fresh finely chopped rosemary

Procedure

Preheat oven to 350 degrees. Beat butter and sugar together until pale and fluffy, about three minutes. Add in eggs one at a time, mixing in between. Add flour, cornmeal, baking soda, and salt. Mix until just combined. Add in dried berries and rosemary. Mix sparingly. Spoon out dough onto greased baking sheet. Bake for 10-12 minutes.

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Adapted from a Martha Stewart recipe.

Coffee Brownie Cake

2009-02-08T21:18:00.004-05:00

For Brownie

6 oz bittersweet chocolate

1/2 cup butter

2 eggs

1 cup sugar

1 Tbs cocoa powder

1 tsp vanilla

2 Tbs espresso

3/4 tsp salt

1 cup whole wheat flour

For Topping

3/4 cup cream

1/8 cup cold strong coffee

1 Tbs powdered sugar

Chocolate, peppermint to garnish

Preheat oven to 350 degrees F. Heat chocolate and butter in medium saucepan over medium heat until evenly melted. Remove from heat. In mixing bowl combine eggs, sugar, cocoa, vanilla, espresso, and salt. Add melted chocolate and flour. Mix until evenly incorporated. Pour batter into greased round 9 inch baking pan. Bake for 25- 30 minutes.

Remove form oven and let cool to room temperature. Whisk cream until soft peaks form. Add

coffee and powdered sugar. Whisk to desired consistency. Dollop onto cake and garnish with topping of your choosing.

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Adapted from a CHOW recipe.

Oatmeal Walnut Scones with Maple Glaze

2009-02-08T21:00:00.005-05:00

For Scones

1 1/2 cups rolled or quick oats

3/4 cups coarsely chopped walnuts

1/4 milk

1/4 cup cream

1.4 cup maple syrup

1 egg

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

10 Tbs cold butter, diced

For Glaze

3 Tbs maple syrup

1/2 cup powdered sugar

Preheat oven to 375 degrees F. Spread oats and walnuts out onto a baking sheet and toast them in the oven for about 8 minutes, or until visibly browned. Remove from oven and let cool to room temperature. Increase oven to 450 degrees F.

In a small mixing bowl whisk together milk, cream, syrup and egg. Put flour, baking powder, and salt in the workbowl of a food processor and mix just enough to mix up the dry ingredients evenly. Add butter to food processor and mix until the consistency reaches that of coarse sand. Transfer the mixture into a medium-sized mixing bowl. Add in room temperature oats and walnuts. Fold in wet ingredients. Gently mix and knead to evenly incorporate all ingredients. Turn out onto lightly floured surface, and form desired scone shapes. Place scones on greased baking sheet and bake for 12-14 minutes.

Once finished scones cool, whisk together maple syrup and powdered sugar and dizzle over scones. Let set for a minutes or so before serving.

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Adapted from a Cook's Illustrated recipe.

Strawberry Lemon Scones

2009-02-08T20:43:00.005-05:00

For Scones

4 plus 1/4 cups flour

1/4 cup sugar

2 Tbs baking powder

2 tsp salt

1 Tbs lemon zest

1 1/2 cups butter

4 eggs

1 cup cream

1 1/2 cups frozen strawberries

For Egg Wash

1 egg whisked with 2 Tbs water

Preheat oven to 400 degrees Fahrenheit. In large mixing bowl mix 4 cups flour with sugar, baking powder, salt, and lemon zest. Cut in cold butter. In a separate bowl combine eggs, and cream. Mix briefly. Slowly pour into flour butter mixture until just blended. In a separate bowl mix together 1/4 cup flour and strawberries. Add to batter. Mix briefly.

On a lightly floured surface knead dough for 1-2 minutes before forming a circle one inch high. Cut out desired shapes and place on a greased baking sheet. Brush with egg wash. Bake 20-25 minutes or until golden brown and firm to the touch.

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Adapted from a Barefoot Contessa recipe.

Oatmeal Raisin Cookies

2009-02-03T16:58:00.004-05:00

Ingredients
2 cups rolled oats
1/3 cup flaked coconut
2/3 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp baking soda
2 eggs
1 tsp vanilla
1 cup flour
1 cup walnuts, coarsely chopped
1 cup raisins
1 cup chocolate chips

Preheat oven to 350 degrees.

Make oat flour by blending oats 1/2 cup at a time in food processor, until powder. Blend coconut in a similar fashion. Set aside. In a large mixing bowl, beat butter with sugars and baking soda. Blend in eggs and vanilla. Beat in oat flour, coconut, and flour. Stir in raisins, walnuts, and chocolate.

On a greased cookie sheet, form 1/4 cup lumps of dough, 6 per sheet. Bake 13 to 15 minutes or until edges are golden brown.

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Adapted from a Better Homes and Gardens recipe.

Almond Raisin Spice Cookies

2009-02-03T16:20:00.006-05:00

Ingredients
3/4 cup butter
3/4 cup sugar
1 egg
2 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground cardamom
2/3 cup almonds, chopped
1/2 cup raisins
raisins to garnish

Preheat oven to 350 degrees.

Beat butter and sugar. Beat in egg. Combine remaining ingredients, then add to butter mixture. Form into small balls on greased cookie sheet. Compress slightly, and garnish with extra raisins.

Bake for 10-12 minutes.

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Adapted from a Sju Sorters Kakor recipe.

Chocolate Espresso Cake

2009-02-03T15:19:00.001-05:00

Ingredients

For Cake:
1 3/4 cup flour
2 1/2 tsp baking powder
1 tsp salt
4 Tbs unsweetened cocoa powder
1/2 cup sugar
2 eggs
2 Tbs light corn syrup
2/3 vegetable oil
2/3 cup milk

For Filling:
2/3 cup chocolate chips
1-2 Tbs oil

For Frosting:
1/2 can sweet and condensed milk
2 Tbs butter (at room temperature)
3 heaping Tbs instant coffee crystals
vanilla
1+ cups powdered sugar

For decoration:
1/2 cup chocolate chips

Preheat oven to 350 degrees.

To make the cake, lightly grease two round cake pans (8 or 9 in). Stir together flour, baking powder, baking soda??, salt?? and cocoa in a large mixing bowl. Stir in sugar. Make a well in the center, and put in eggs, corn syrup, oil, and milk. Beat the liquids with a wooden spoon, gradually mixing in the dry ingredients to make a smooth batter. Divide the batter between the two pans. Bake 25 -35 minutes, or until springy to the touch, and a tooth pick inserted in the center comes out clean. Let cool in pans for 5 minutes, then turn out onto wire racks and let cool completely.

while cake is baking, prepare decorations by melting chocolate chips, and pouring melted chocolate onto a piece of wax paper. Place in freezer.

To make the filling, add the oil to the chocolate in a small saucepan. Let melt over medium heat until just melted. Let cool slightly (no longer hot, but still liquid and spreadable). Begin assembling the cake by placing the first layer on cake plate, and spreading the filling over the top of the first layer (not down the sides). Place the second layer atop the first. Set aside to make the frosting.

To make the frosting, combine sweet and condensed milk and butter. beat in a mixer, or with a hand mixer. In a small dish, combine coffee crystals with enough vanilla so that the coffee crystals dissolve. Stir until smooth, and add to the sweet and condensed milk. Stir in powdered sugar until you reach desired consistency.

Spread frosting over top of cake, letting it drip down the sides.

To decorate, remove chocolate from freezer and using a sharp knife at a 45 degree angle, scrape chocolate curls (see picture below). Scatter your chocolate curls over the cake, and enjoy. Best if eaten the day of or the day after.

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adapted from a Cook's Library recipe.

Flourless Chocolate Cake

2009-01-10T13:56:00.008-05:00

Ingredients
8 oz semisweet chocolate
1/2 cup butter
3/4 cup sugar
3 eggs
1/2 cup cocoa powder
1/4-1/2 cup finely chopped hazelnuts (optional)

Preheat oven to 375 degrees.

In a medium small saucepan over low heat, slowly melt chocolate and butter together. Use a whisk to stir, melt until smooth. Remove from heat and whisk in sugar. Add eggs one at a time, whisking between each addition. Whisk in cocoa powder, adding a little at a time. If desired, stir in chopped hazelnuts. Pour batter into a greased 9-inch cake pan and bake for 25 minutes. A very thin crust should form on the top of the cake. Remove from oven and let cool in pan on wire wrack for 5 minutes. Transfer cake to a plate, and sprinkle with powdered sugar. Serve with berries.

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Adapted from an epicurious recipe.

Coffee Chocolate Cheesecake

2009-01-01T14:14:00.004-05:00

Ingredients

For the Crust
1/2 cup butter, soft
3/4 cup flour
1/2 cup graham cracker crumbs
1/2 tsp vanilla

For the Cake
3 8 oz packages cream cheese
1/2 cup sugar
1 tsp vanilla
3 eggs
12 oz semi sweet chocolate, melted

For the Topping
1/2 can sweet and condensed milk
2 Tbs butter (at room temperature)
3 heaping Tbs instant coffee crystals
vanilla
1 - 1 1/2 cups powdered sugar

Preheat oven to 325 degrees.

To make the crust, cream butter, sugar and vanilla in a mixer on medium speed until light and fluffy. Gradually add flour and graham cracker crumbs until well combined. Press into the bottom of a greased 9-inch springform pan. Prick with a fork, and bake for 25 minutes.

To make the filling, beat cream cheese, sugar and vanilla at medium speed until well blended. Add eggs one at a time until just blended. Blend in melted chocolate, and pour filling over crust. Bake 55 to 60 minutes or until center is almost set. Run knife around edge of pan to loosen cake.

For topping, cream sweet and condensed milk and butter with a mixer. In a small bowl, add just enough vanilla to the coffee crystals to make them dissolve. Add mixture to the condensed milk. Slowly add powdered sugar while beating, until reached desired consistency. Pour over cheesecake, leaving a small border around the cake.

Refrigerate for 4 hours or overnight.

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Adapted from a Favorite Brand Name Best-Loved Chocolate Recipes recipe.

Pumpkin Cheesecake

2008-12-31T21:03:00.007-05:00

Ingredients
for Crust

2 cups graham cracker crumbs

6 Tbs butter, melted

2 Tbs sugar

1 tsp cinnamon

1 tsp nut meg

for Filling
3 8 oz packages cream cheese
1 cup sugar
1 Tbs vanilla
2 cups canned pumpkin
3 eggs
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger

for Topping and Decorations
1/2 cup white chocolate or vanilla melting chips
1 small handful shelled pumpkin seeds

Preheat oven to 350 degrees.

To make the crust, combine graham cracker crumbs with melted butter, sugar, cinnamon, and nutmeg, in a medium bowl. Stir until crumbs are well coated with butter, and still crumbly (not pasty). Press the crumbs onto the bottom of a 9-inch springform pan, pushing crust slightly up the sides of the pan.

Bake the crust for 5 minutes, then set aside.

To make the cheesecake filling, beat together cream cheese, sugar, and vanilla until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and ginger, and mix on medium speed until smooth. Pour the filling into the pan over crust. Bake for 70 minutes. Turn off oven and prop the door open with a wooden spoon. Allow the cheesecake to come to room temperature while still in the oven - about 3 hours. Remove cheesecake from oven.

To decorate, melt white chocolate or vanilla chips, and spread evenly over cheesecake, leaving about a 1/2 inch border around the edge of the cake. Top with pumpkin seeds (be creative!).

Place cheesecake in refrigerator until chilled. Before removing from pan, slide a knife around the edge of the springform pan.

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Adapted from a The Repressed Pastry Chef recipe.

Spinach Tomato Pinwheels

2008-12-31T20:51:00.008-05:00

Ingredients

10 oz fresh spinach, finely chopped

1/2 cup sun dried tomatoes, chopped

1/4 cup sour cream

1/4 cup mayonnaise

1/2 cup parmesan cheese, grated

2-3 cloves garlic, minced

1/2 tsp pepper

2 sheets puff pastry dough, thawed to room temperature. (recipe for puff pastry follows, or use store bought)

Combine finely chopped spinach and sun dried tomatoes with sour cream and mayonnaise. Stir in parmesan, garlic, and pepper.

On a piece of waxed paper, lay one sheet of puff pastry dough. Spread half of the spinach mixture all over the dough, leaving about 3/4 inch on one end. Starting at the opposite end, roll up the pastry. Gently pinch to seal the seam. Roll up in the waxed paper, and place in the freezer. Repeat with other sheet of puff pastry dough and remaining filling. Freeze for 30 minutes, or until desired serving time (up to 2 months well wrapped).

Preheat oven to 400 degrees. Remove rolls from freezer, and cut into 1/2 inch thick slices. Place slices on a lightly greased cookie sheet, and bake for 20-25 minutes, or until golden brown.

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Adapted from a RecipeGirl recipe.

Puff Pastry Dough

Ingredients
1 1/8 cups flour
pinch salt
3/4 cup cold butter
about 1/2 cup cold water

To make the puff pastry, combine dry ingredients in a medium bowl. Rub in 2 Tbs butter with hands. Gradually add water until dough comes together (you probably won't need all the water). Wrap in plastic wrap, chill for 30 min. Leave remaining butter out to warm to room temperature. Roll dough into rectangle, less than 1/2 inch thick. Place remaining butter over middle third of dough. Fold sides over butter, like a letter, and press seems on the side to seal. Roll dough into original size. Fold into thirds. Roll folded dough back to original size and again fold in thirds. Wrap in plastic wrap, and chill for 30 min. Repeat rolling out and folding procedure twice more. Roll dough out into a larger rectangle twice as thin.

Makes equivalent of 2 pastry sheets.

Chocolate Peanut Butter Cookies

2008-12-11T14:55:00.006-05:00

Ingredients For Cookies
1 1/2 cups flour
1/2 cup cocoa
1/2 tsp baking soda
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/4 cup peanut butter

Ingredients for Filling
3/4 cup powdered sugar
1/2 cup peanut butter
~2 tbs sugar

Filling:
Beat together powdered sugar, and peanut butter. Shape approximately 32 balls with hands. Set aside. Place sugar in a small bowl and set aside.

Cookies:
Preheat oven to 350 degrees. Mix together butter, sugars, and peanut butter until smooth. In a separate bowl stir together flour, cocoa, and baking soda. Add dry ingredients to wet ingredients. If you are not using a electric mixer the last cup or so of the flour mixture may have to be kneaded in by hand. Shape dough into approximately 32 balls. To form cookies take one ball of dough, make an indent in its center with your thumb and press a filling ball into the indent. Wrap the dough completely around the filling, and smooth out by rolling between your palms. Dip the round cookie in the bowl of sugar and place on greased cookie sheet. Repeat with remaining dough. Use the bottom of a glass to press down each cookie to about 1/2 an inch high. Bake for about eight minutes or until cookies set.

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Adapted from a Better Home's and Garden recipe

Pain à l'Ancienne or Focaccia

2008-12-07T11:45:00.009-05:00

Ingredients

6 cups flour

2 1/4 tsp salt

1 3/4 tsp yeast

2 1/4 - 3 cups ice cold water

Day One
Combine flour, salt, yeast, and 2 1/4 cups water in bowl of electric mixture, fitted with a paddle attachment, and mix for two minutes at low speed. If no mixer or paddle attachment are available use a large mixing bowl and a large spoon. Switch to a dough hook and mix for five to six minutes at medium speed. Add just enough water to keep the dough sticking to the bottom of the bowl but not so much as to make the dough stick to the sides of the bowl. If a bread hook and mixer are unavailable knead by hand for six to ten minutes. Oil a large bowl and transfer the dough. Place the bowl in the refrigerator overnight.

Day Two
Remove bowl from refrigerator and let sit at room temperature for two to three hours or longer if the the dough still has not doubled in size. Transfer dough to a floured surface, lightly as not to degas the dough. Lightly form the dough into a rectangle about 8 by 6 inches. With a long knife or a pastry cutter pinch the dough in half (don't saw back and forth). Let rest for five minutes.

Variation One: Pain à l'Ancienne
Preheat oven to 500 or 550 if possible. Set an empty cast iron pan or glass baking dish on the top shelf of the preheating oven. Take one half of the dough, and use the pastry cutter or knife to pinch the dough into three strips. Very carefully, as not to degas the dough, form the strips into long baguettes; if the dough stretches back as you form it let it sit for another five minutes or so. Transfer strips to a baking sheet lightly dusted with cornmeal. Slash dough if desired. Place baking pan in oven and immediately pour a cup of hot water into the heated cast iron pan or baking dish. Careful of the steam; close oven quickly. Wait thirty seconds, before you use a spray bottle to spray the sides of the oven with water. Repeat this step twice more at two minute intervals. After last spraying reduce heat to 475 degrees. After 8-9 minutes dough will turn golden brown. Continue baking for 1o-15 more minutes until the dough turns a deep golden caramel brown. Let cool for twenty minutes before cutting.

Variation Two: Focaccia

1/4 cup olive oil
spices to taste

Preheat oven to 500 degrees. Take one half of the dough and stretch to double its original size. Place in a lightly oiled 9x13 baking pan. Drizzle oil and sprinkle spices. Use fingers to make indents into the surface of the dough. Attempt to make dimples of equal depth, and equally spaced. Bake until dough turns a light golden brown, about 15-20 minutes. Remove pan from oven and immediately remove the dough from the pan. Let cool for 20 minutes before slicing.

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Adapted from a The Bread Baker's Apprentice recipe

Chocolate Brioches

2008-12-02T14:47:00.005-05:00

Ingredients

For dough:
1 tsp yeast
3 cups flour
1 1/2 Tbs sugar
1 Tbs honey
2 tsp vanilla
pinch of salt
7 egg yolks
1/4 cups water
1/2 cup butter, cold and cut into small cubes

For Chocolate Truffles:
3/4 cup bittersweet or semisweet chocolate chips
1/4 cup buttermilk*
2 Tbs sweet and condensed milk*
1 Tbs butter
*If you don't have buttermilk and sweet and condensed milk, substitute 1/3 cup heavy cream.

First Day: In a mixer, using the dough hook, combine yeast, flour, sugar, vanilla and salt. add the yolks and the butter and mix until elastic and quite sticky, about 15 minutes. If dough looks dry while mixing, add the 1/4 cup water. Cover the bowl with plastic wrap and put in the fridge overnight.

To make the truffles: heat buttermilk and sweet and condensed milk (or cream) over medium heat until hot. Add chocolate and butter, and stir until melted and smooth. If you like, transfer it to a bowl, and refrigerate at least 4 hours. Make 12 truffles using spoons, cover, and freeze until use.

Next Day: Take the dough out of the bowl and knead a little on a floured surface. Divide dough into 13 balls. Flatten 12 of the balls, making the center the thinnest part. Place a chocolate truffle in the center, and bring the sides up around the chocolate to completely conceal it. Pinch seems together so the chocolate won't leak out too much while baking. Place each ball in a well greased muffin tin. Divide the 13th ball of dough into 12 little balls, placing one on top of each filled ball. Let rise at room temperature for 1 hour.

Preheat the oven to 350degrees. Bake about 15 minutes or until golden brown.

Best served in day of baking.

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adapted from a Baking For the Cure recipe.

Ginger Pear Cake

2008-11-26T17:48:00.005-05:00

Ingredients
1 1/2 cup flour
1/4 cup wheatgerm
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp all spice
1/4 tsp salt
1/4 cup shredded coconut
4 ounces butter
1/2 cup water
1/2 cup dark brown sugar
1/4 cup molasses
3 large eggs
1 peeled and chopped pear

Preheat oven to 350 degrees.

mix flour, baking soda, ground ginger, cinnamon, all spice, salt, and coconut. Melt butter with half the water.

Whisk brown sugar, second half of water and molasses until combined. Add eggs 1 at a time, beating well after each addition. Whisk in flour mixture until just combined. Add butter mixture, whisk until smooth.

Pour batter into greased 9 inch cake pan, and scatter pear chunks evenly over top.

Bake about 35 minutes, until center springs back when you press on it. Cool slightly before removing from pan.

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practically verbatim from a twospoons recipe.

Almond Pear Bread

2008-11-26T17:24:00.009-05:00

Ingredients
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 heaping Tbs cinnamon
1 cup chopped almonds
3/4 cup vegetable oil
3 eggs, lightly beaten
1 cup sugar
2 Tbs honey
2 cups pears, peeled and chopped into small pieces
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Combine flour, baking soda, baking powder, salt, and cinnamon in mixing bowl, stir well.
In a medium bowl, stir together oil, eggs, sugar, pear, nuts, and vanilla. Scrape the pear mixture into the flour mixture and stir just until the flour is incorporated and the batter is evenly moistened.

Divide batter into two greased loaf pans and bake for 60 to 70 minutes, or until bread is browned and firm. A toothpick inserted in the center should come out clean.

Cool the bread in the pan on a wire rack for about 10 minutes. Then turn it out onto a plate or a wire rack to cool completely, top side up.

optional tips: sprinkle batter with oats prior to baking, or sprinkle with powdered sugar after removing from oven.

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Adapted from a Slow Like Honey recipe.

Togolese Couscous with Peanut Sauce

2008-11-26T00:14:00.003-05:00

Ingredients

for Couscous
1 box (about 2 cups dry) couscous
1 1/2 cup water
1 cup vegetable (or chicken) broth
1/2 cup milk

for Sauce
2 Tbs vegetable oil
1 small to medium onion, chopped
3 cloves garlic, minced
1/2 jalapeno pepper, chopped
1 bell pepper and/or small zucchini, diced
2 cups vegetable (or chicken) broth
1 cup chunky peanut butter
1/2 cup tomatoes, cut into chunks (I used canned tomatoes)
1 can black beans, rinsed
1/2 tsp ground ginger
1/2 tsp chille powder
1/2 paprika
fresh cilantro and/or mint to taste

To prepare couscous, combine water, broth and milk in a medium pot. Bring to a boil over medium high heat. Added couscous, remove from heat, and cover with lid. Let sit for 5 minutes. Fluff with a fork.

For peanut sauce, heat oil in a small sauce pan over medium heat. Add chopped onions, garlic, and jalapeno. Cook until onions become transparent. Add bell pepper and/or zucchini, along with broth. Stir until heated through. Add peanut butter and tomatoes and mix well (a whisk works well to disperse the peanut butter). Let cook for 5 minutes, stirring occasionally to keep sauce from burning or sticking to bottom of pan. Add rinsed beans to the sauce, and stir in ground ginge, chille powder and paprika. Add fresh cilantro and/or mint and remove from heat.

To serve, place a bed of couscous in a bowl and cover with Peanut sauce. Add additional vegetables to your liking, ad spritz with lime juice.

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Espresso Pear Panna Cotta

2008-11-26T00:13:00.009-05:00

Ingredients
1/2 cup strong coffee
1/3 cup sugar
1 medium pear
1 1/2 cup whipping cream
1 1/2 cup milk
1/3 cup brown sugar
1 vanilla bean (or 2 tsp vanilla extract)
3 Tbs milk
3 tsp powdered gelatin

Heat coffee and sugar over medium heat until sugar dissolves. Slice pears into 1 cm thick slices. Add pear slices to coffee mixture and cook over medium heat until soft (10-20 minutes) and syrups has thickened slightly. Remove from heat and place pear slices in the bottom of 4 small bowls or ramekins. Evenly distribute syrup over pears.

In a medium sauce pan, combine cream, milk, brown sugar and contents of vanilla bean. Heat until boiling on medium high, then remove from heat. Meanwhile, combine 3 Tbs milk and powdered gelatin. Stir until gelatin has dissolved. Whisk gelatin mixture into cream mixture, and set aside to cool.

When cream mixture has cooled, evenly distribute between bowls. Cover with plastic wrap, be careful not to let the panna cotta touch the plastic wrap. Refrigerate for 4-6 hours or overnight.

To serve, place each bowl in a larger bowl of hot water to loosen the edges. Place a small plate on top of the bowl, and quickly invert.

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Adapted from a spicyicecream recipe.

Peach Berry Apple Pie

2008-11-26T00:02:00.007-05:00

Ingredients

For Crust (3)
3 cups flour
1/3 cup powdered sugar
1 1/2 cup butter, cold, cubed
1/3 cup ice water

For Pie
2 small apples, peeled, cored and sliced
1 cup berries (I used frozen blackberries, raspberries, blueberries and strawberries)
1 cup peaches, cubed
2 Tbs flour
2 1 Tbs sugar
1/2 tsp nutmeg
1/4 tsp ground ginger
1/3 cup whipping cream
2 Tbs lemon juiceCombine flour, and powdered sugar. Cut in cold butter. Add water, bit by bit, squeezing it with your hands as you go. Add just enough water so that dough holds together. Divide dough into three parts and wrap two parts in plastic wrap, store in freezer for further use.

Press crust dough into a 9-inch pie pan, pressing all the way up the sides of pan. Place in freezer to chill for 20 minutes (so that crust won't shrink as much while baking). Remove from freezer, poke with a fork all over the bottom of the crust, and bake at 350 degrees for 10 minutes.

Remove crust from oven and layer apple slices along bottom of pan. Mix berries with four, sugar, nutmeg, and ground ginger. Spread berries over top of apples. Arrange peaches slices on top of pie. Pour cream all over pie, then sprinkle with lemon juice. Bake at 350 degrees for about 40 more minutes or until golden brown.

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Sundried Tomato Rolls

2008-11-26T00:01:00.005-05:00

Ingredients
2 cups flour
1/2 tsp salt
2 1/4 tsp (1 package) yeast
1/3 butter, melted and cooled slightly
3 Tbs warm milk
2 eggs, lightly beaten
1/2 cup sun dried tomatoes
milk, for brushing

To make dough, mix 1 1/2 cups flour with salt in a large bowl. Stir in yeast, then add butter, mild and eggs. Mix to form dough. Spread the remaining flour on a working surface, and slowly knead it into the dough (if dough is still very sticky, slowly add more flour, only as much as you need). Knead for about five minutes, until dough is soft and elastic. Place dough in greased bowl, cover with a towel and let rise at room temperature for1-1 1/2 hours, until the dough has doubled in size.

Turn dough out onto work surface and gently knead in sun dried tomatoes. (If tomatoes were canned in oil, make sure they are well drained, and use a little extra flour when kneading them into the dough). Divide dough into 8 equal size balls and place them on greased baking sheet. Cover and let rise for 30 min.

Preheat oven to 450 degrees. Brush rolls with mild and bake for 10 to 15 minutes or until golden brown. Transfer to a wire rack to cool slightly before serving.

share.eat.repeat.Adapted from a Cook's Library recipe.

Pumpkin Pear Strudel

2008-11-24T18:56:00.007-05:00

Ingredients

For puff pastry
1 1/8 cups flour
pinch salt
3/4 cup cold butter
about 1/2 cup cold water

For filling
2 large pears, peeled, cubed
1 cup pumpkin puree
3/4 cup brown sugar
3/4 cup coarsely chopped almonds
1 Tbs cinnamon
1/8 tsp ground cloves
1/8 tsp allspice
1/8 tsp ground ginger

To make the puff pastry, combine dry ingredients in a medium bowl. Rub in 2 Tbs butter with hands. Gradually add water until dough comes together (you probably won't need all the water). Wrap in plastic wrap, chill for 30 min. Leave remaining butter out to warm to room temperature. Roll dough into rectangle, less than 1/2 inch thick. Place remaining butter over middle third of dough. Fold sides over butter, like a letter, and press seems on the side to seal. Roll dough into original size. Fold into thirds. Roll folded dough back to original size and again fold in thirds. Wrap in plastic wrap, and chill for 30 min. Repeat rolling out and folding procedure twice more. Roll dough out into a larger rectangle twice as thin.

In medium bowl, mix together pear, pumpkin, sugar, almonds and spices. Spoon longways along center of dough, covering approximately the middle 1/3 of dough. With the short side of the pastry facing you, slice sides into 1 inch strips at a downward diagonal slant, starting 1 inch from the filling, and cutting towards the edge. Starting at one end, take the first strip and fold up over filling. Take the first strip from other side, and overlap the previous strip over the filling. Repeat, alternating sides until all the strips are covering the filling. Wrap the final ends neatly around the end of the filling.

Preheat oven to 375 degrees. Carefully transfer pastry onto a greased baking sheet. Bake 30 to 40 minutes or until golden brown and puffy.

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Adapted from an Allrecipes recipe.

Espresso Chocolate Shortbread

2008-11-24T18:39:00.006-05:00

Ingredients
2 tbs instant espresso powder
1 tbs hot water
1 cup butter, at room temperature
2/3 cup powdered sugar
1/2 tsp vanilla
2 cups flour
1 oz unsweetened baker's chocolate coarsely chopped
3/4 cup chocolate chips coarsely chopped (or mini chocolate chips if you have them)

Preheat oven to 325 degrees.

Dissolve espresso power in hot water. In mixing bowl beat together butter and powdered sugar. Beat in vanilla and espresso. Stir in chocolates. Mix in flour until dough just forms. Transfer dough into a greased 9x9 baking pan. Press dough down, and stab it with a fork over and over again. Cut into squares. Bake for 25- 30 minutes, or until the edges get very brown, and pull away from sides.

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Adapted from a SmittenKitchen recipe

Pear Pie

2008-11-24T18:04:00.003-05:00

Ingredients

For Crust (3)
3 cups flour
1/3 cup powdered sugar
1 1/2 cup butter, cold, cubed
1/3 cup ice water

For Pie
1/2 cup sugar
3 tbs flour
1/4 tsp salt
1 tsp cinnamon
1 lemon zest and juice
5 cups peeled sliced pears
1 tbs butter

Combine flour, and powdered sugar. Cut in cold butter. Add water, bit by bit, squeezing it with your hands as you go, until a dough just forms. Divide dough into three parts and store two parts, wrapped in plastic wrap for further use.

Preheat oven to 450 degrees. Press dough into 9 inch pie pan, setting any excess aside. In a large bowl mix together sugar, flour, salt, cinnamon, and lemon zest.

Layer pear slices onto pressed dough. Sprinkle sugar mixture and dot with butter. Repeat. Use excess dough to make a lattice covering the top of the pie.

Bake at 450 for 10 minutes; reduce heat to 350 and bake for approximately 40 more minutes.

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Adapted from a Williams & Sonoma recipe and a Allrecipies recipe.

Citrus Hazelnut Bars

2008-11-15T01:58:00.008-05:00

Ingredients Crust:
1/3 cup butter
1/4 cup sugar
1 cup flour
1/6 cup chopped hazelnuts

Filling:
2 eggs
1/6 cup chopped hazelnuts
3/4 cup sugar
2 Tbs flour
1 tsp orange zest
1 tsp lemon zest
1 tsp grapfruit zest (optional)
1 Tbs orange juice (adjust if lime or lemon juice is unavailable)
1 Tbs lemon juice
1 Tbs lime juice
1/2 tsp baking powder
2 Tbs powdered sugar (for dusting)

Preheat oven to 350 degrees. For crust, beat butter on medium for 30 seconds before adding the sugar and beating until thoroughly combined. Beat in flour. Add hazelnuts. Mix until crumbly. Press into bottom of ungreased 8x8 square pan. Bake for 10 min, or until lightly browned.

Meanwhile in large mixing bowl stir together eggs, sugar, flour, zests, juices, and baking powder. Beat for two minutes at medium speed. Pour over hot baked crust. Sprinkle with hazelnuts. Bake for approximately 20 min, or until lightly brown around the edges while center is set. Let cool on wire rack. Sprinkle with powdered sugar if desired.

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Adapted from a Better Homes and Garden's recipe

Pumpkin Scones

2008-11-14T19:28:00.005-05:00

Ingredients
2 cups flour
1/3 cup brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/3 cup raisins
2/3 cup chocolate chips
1/2 cup buttermilk
1/2 cup pumpkin
1 tsp vanilla

Preheat oven to 400 degrees. In a large bowl mix together flour, sugar, baking soda, baking powder, salt, and spices. Cut in butter until dough resembles coarse crumbs. Stir in raisins and chocolate chips. In a separate bowl mix together buttermilk, pumpkin, and vanilla. Mix wet ingredients into dry ingredients until the dough comes together. Turn dough out on a lightly floured surface and knead gently four or five times. Form a 1 1/2 inch high disc, divide in two, and divide each half into thirds. Bake on a greased baking sheet for approximately 20 min

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Lemon-Poppy Seed Shortbread

2008-11-14T19:16:00.009-05:00

Ingredients
1/2 cup + 3 Tbs butter
1/2 cup powdered sugar
2 tsp lemon zest
1 tsp lemon juice
1 1/2 cup flour
2 Tbs poppy seeds
1 pinch salt

Preheat oven to 325 degrees.

In a large bowl, beat together butter, sugar, lemon juice, and lemon zest until creamy. Add flour, poppy seeds and salt until smooth. Press dough evenly into 9 inch cake or pie pan. Lightly prick the surface all over with a fork. In pan, cut wedges or squares (depending on your pan shape). Bake for approximately 45 to 50 minutes or until golden brown around the edges. Let cool completely on a wire rack.

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Adapted from a Williams-Sonoma recipe.

French Baguettes

2008-11-14T18:57:00.008-05:00

Ingredients
1 1/2 cups water, warm
1 tsp yeast
3 1/4 cups flour
1 1/2 tsp salt

Combine water and yeast in a bowl, and let stand for five minutes. Stir in flour and salt until just incorporated. Cover with a cloth and let stand at room temperature for 20 minutes. Empty contents of the bowl onto a lightly floured surface, and knead until smooth, resilient and elastic (10 to 12 minutes), adding as just enough flour to keep it from sticking. Form dough into a ball, and place in greased bowl. Cover with a cloth and let rise at room temperature for 3 hours, punching down once after 1 1/2 hours. Form dough into two long baguettes. Place on greased pan dusted with cornmeal.

Preheat oven to 450 degrees. Place a pan full of water on lower rack to create steam.

Let rise again for another 30 minutes. Score loaves with a sharp, serrated knife. Place on top rack in oven. Bake for 20-25 minutes or until golden brown.

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Pumpkin Bundt Cake

2008-11-10T18:00:00.007-05:00

Cake
3/4 cup butter
2 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp ground allspice
1/2 tsp salt
1 1/4 cups canned pumpkin (not pie filling)
3/4 cup well-shaken buttermilk
1 tsp vanilla
1 1/4 cups sugar
3 eggs

Icing
2 Tbs plus 2 tsp well-shaken buttermilk
1 1/2 cups powdered sugar

For cake:
Preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.

Mix together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

For icing:
While cake is cooling, whisk together buttermilk and powdered sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

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Virtually verbatim from an epicurious recipe

Poolish Bread

2008-11-06T22:06:00.004-05:00

Ingredients

Poolish
1 cup flour
1 cup water
1/4 teaspoon instant yeast

Final Dough
1 pound flour
1 1/4-1 1/2 cups water (10-12 ounces)
1 teaspoon yeast
2 teaspoons salt
all of the poolish

Day before: Mix ingredients for poolish in small bowl. Cover bowl with plastic wrap and leave poolish out at room temperature overnight.

Day of: Combine flour with yeast and salt. Add water and mix until just incorporated. Cover with cloth and let sit for 20 minutes. Add all of the poolish from the night before and knead, adding as much flour as you need to create a soft elastic dough. Knead 8 to 10 minutes. Let dough rise until doubled, about 1 hour 30 minutes. Shape dough into one big loaf. Let rise for another hour. Preheat oven to maximum temperature. Place a pan full of water on lowest shelf to create steam. Bake bread 5 minutes, then reduce heat to 450 degrees and bake for 20 more minutes.

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Adapted from a The Fresh Loaf recipe

Sour Cream Berry Coffee Cake

2008-11-06T21:38:00.006-05:00

Ingredients
1 cup butter
2 cups sugar
2 eggs
1/2 tsp vanilla
1 cup sour cream (light)
2 cups flour
1 1/2 tsp baking powder
½ tsp salt

1 – 2 cups berries (frozen or fresh blueberries, blackberries, raspberries, etc)

Topping
3 Tbs sugar
1 tsp cinnamon

Cream butter, gradually add sugar. Add eggs one at a time. Add vanilla. Mix dry ingredients together in a separate bowl. On lowest mixer speed, fold in sour cream, and then flour mixture, and last the berries. Put half of the batter into greased and floured angel food cake pan. Sprinkle with half of the cinnamon mixture. Spread the rest of batter into pan and sprinkle with remaining topping.

Bake in a preheated oven at 350 degrees for 1 hour 10 minutes or until a toothpick comes out clean (may take up to 10 minutes longer). Cool completely before taking out of pan to avoid falling apart.

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Cheese Sablés

2008-10-31T17:47:00.004-04:00

Ingredients
2/3 cup butter
1 cup flour plus some for dusting
1 1/2 cup grated cheese
1 egg, separated
sesame seeds

Mix flour and grated cheese together in a bowl. Cut butter into small cubes and add to cheese flour mixture. Mix with fingers until combined. Stir in egg yolk to form a dough. Wrap dough in plastic wrap and chill in the refrigerator for 30 min.

Roll dough a quarter inch thick on lightly floured surface and cut out circles. Place dough circles on ungreased baking sheet. Brush the surface of each circle with egg white and sprinkle with sesame seeds.

Bake at 400 degrees for 20 minutes.

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Adapted from a cook's library recipe

Zebra Cookies

2008-10-31T17:27:00.006-04:00

Ingredients
1 cup butter
1 cup sugar
1/2 tsp baking soda
1/8 tsp salt
1 egg
2 Tbs milk
1 Tbs vanilla
3 cups flour
1/3 cup semisweet chocolate chips, melted, cooled
1/2 cup chocolate chips
1/2 cup finely chopped nuts (pistachios)

In large bowl, mix together butter and sugar. Add baking soda, salt, egg, milk and vanilla, beat until combined. Beat in flour. Divide dough in half. Mix in melted chocolate and nuts into the first portion and mix the chocolate chips into the second.

To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with wax paper or plastic wrap. Divide the two halves in half, so you have four equal portions of dough, two chocolate, and two vanilla. Alternatively layer the chocolate and vanilla portions into the pan, pressing down each layer as you go.

Invert pan unto flat surface and remove plastic wrap or wax paper. Cut dough into thirds crosswise. Cut each third crosswise in 1/4 inch slices. Set slices on pre-greased cookie sheet. Bake at 375 degrees for 12-15 minutes.

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Adapted from a Better Homes and Garden's recipe

Rye Bread

2008-10-26T23:59:00.001-04:00

Ingredients
1 cup warm water
2 1/2 tsp (1 envelope) yeast2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup whole grain rye flour
1 Tbs cocoa powder
2 tsp salt
1 Tbs unsulphered molasses
Cornmeal for bottom of loaf

Combine warm water and yeast in mixing bowl, letting stand for five minutes. Stir in molasses, flours, then remaining ingredients. Knead dough until soft, smooth and elastic. Transfer dough to an oiled bowl, turn dough over to coat with oil, cover with a towel and let rise at room temperature until doubled (about 1 hour).

Transfer dough to a floured work surface. Deflate by gently kneading 3 -5 times. Reshape dough into ball by tucking edges under. Place dough, seam side up into a bowl lined with a heavily floured tea towel. Cover with ends of towel and allow to rise again until doubled (about 1 hour)

When loaf is almost doubled, preheat oven to 500 degrees. Place baking sheet on middle rack.

Uncover dough and sprinkle cornmeal on top before inverting it onto baking sheet in the oven. Slice an x on top of the loaf. Lower oven temperature to 450 degrees. Bake for about 40 minutes Cool the loaf on a wire rack. Serve when completely cooled.

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Cinnamon Raisin Bread

2008-10-26T15:49:00.006-04:00

Ingredients
1 pkg (2 1/2 tsp) yeast
1/4 cup warm water
2 cups warm milk
1/3 cup sugar
1/4 cup vegetable oil
2 tsp salt
5 cup flour
2 cups raisins
1 Tbs cinnamon
1/2 cup sugar
1 Tbs cinnamon
1 Tbs water

In mixing bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. beat until smooth. Add raisins, 1 Tbs cinnamon, and enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic (7-9 minutes). Put into greased bowl, turning once to grease the top. Cover and let rise until doubled (about 1 1/4 hours). On a lightly floured surface, divide dough in half and roll each portion into rectangles (about 9"x13"). Combine 1/2 cup sugar and 1 Tbs cinnamon and sprinkle evenly over dough. Sprinkle with water. Roll each portion, starting from the shorter ends. Gently seal ends, and place seam side down into greased loaf pans. Cover and let rise about 1 hour. Bake at 350 degrees for 30-35 minutes.

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Spritzgebäck (almond tea cookies)

2008-10-25T23:08:00.008-04:00

For Cookies

Ingredients

1 7/8 cups butter or margarine, softened

1 cup and 3 Tbs sugar

1 tsp vanilla

1 pinch salt

3, and 1 1/2 cups all-purpose flour, divided

1 cup almonds, blanched and ground

3 Tbs cocoa

2 Tbs sugar

To blanch almonds: In a small saucepan, boil water. Add almonds, let sit for 30 to 40 seconds. Strain almonds and rinse briefly with cold water. Remove peel with thumb and forefinger (skin should slip off easily, if not, return to boiling water for another 20 seconds). Grind almonds in a food processor if available, or simply chop finely. Set aside.

Preheat the oven to 350 degrees. Grease a baking sheet.

To make dough: Stir softened butter or margarine in a mixer on medium high speed until smooth and fluffy. Gradually add sugar, vanilla and salt. Once sugar is well dispersed, continue mixing on medium speed for 1 minute. Add 3 cups flour, 1/2 cup at a time.

Turn dough out onto a surface over the chopped nuts. Slowly knead in the almonds and the remaining 1 1/2 cup flour until dough is smooth. Divide dough in half. To one half, slowly knead in cocoa and remaining sugar.

To shape cookies: Roll out each portion of dough to just less than 1/2 inch thick. Use a circular cookie cutter (or the rim of a cup) to cut dough. cut each circle in half. Form each cookie by pressing together one cocoa half-circle with one plain.

Place cookies on greased cookie sheet (they can be very close together, because they don't spread out much) . Bake for 20 - 25 minutes. Let cool on wire rack.

For Chocolate Glaze

Ingredients

3 oz unsweetened baking chocolate

6 Tbs sugar

2 Tbs vegetable oil

1 tsp vanilla

In a small saucepan, melt chocolate with oil and vanilla on medium low heat. Once melted, add sugar one tablespoon at a time. Remove from heat and let cool slightly. Dip each cookie into glaze as desired. Return to baking sheet and refrigerate for 30 minutes before serving.

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Adapted from a German Today recipe

Ginny's English Muffin Loaf

2008-10-24T00:53:00.003-04:00

Ingredients
1/2 cup warm water
2 pkgs yeast (4 1/2 tsps)
1 Tbs sugar
2 tsp salt
2 cups warm milk
1/4 tsp baking soda
6 cups flour

Dissolve yeast in warm water. Add warm milk, sugar, baking soda and salt, stir. Add flour until dough is stiff but not dry. (Dough should be very sticky). Divide dough between to greased loaf pans. Cover with a towel, and let rise in a warm place until doubled (50 minutes to an hour).

Preheat oven to 400 degrees. Bake for 25 minutes.

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Ginger Berry Rhubarb Pie

2008-10-18T16:51:00.008-04:00

Ingredients
1 3/4 cup all-purpose flour
3 Tbs sugar
3/8 tsp salt
1/2 cup chilled unsalted butter, cut into small pieces
1/2 cup cold water
1/4 cup all-purpose flour
3 cups sliced fresh rhubarb
3 cups mixed berries, fresh or frozen
3/4 cup sugar
2 tsp powdered ginger
2 Tbs milk
1 Tbs sugar

For crust: Combine flour, 3 Tbs sugar, and salt in a bowl; cut in butter until mixture resembles a coarse meal. Sprinkle with cold water, 1 Tbs at a time; toss with a fork until moist and crumbly (do not form a ball).

Take about one third of the dough, shape into a disc, cover with plastic wrap and chill. Shape the remaining dough into a larger disc, cover and chill in the freezer (both for about 15 minutes).

Stir together rhubarb, flour, sugar and ginger in a large bowl. Let stand for 20 minutes, stirring occasionally.

Roll the larger circle of dough, still covered, into an 11-inch circle. Roll the other disc into a 9-inch circle. Fit the larger circle of dough into a 9-inch pie pan. Press the dough against bottom and sides of pan. Trim excess dough.

Preheat the oven to 350.

Dish rhubarb filling into tart shell.

Remove remaining dough from the freezer. Remove plastic wrap and transfer dough to a lightly floured surface. Using a pizza cutter or a knife, cut the circle into 1/2 inch strips. Arrange the strips atop the rhubarb filling in a lattice pattern (see picture).

Using a pasty brush, brush the lattice and tart shell with the milk. Sprinkle with sugar.

Bake on the middle rack of the preheated oven for 60 to 75 minutes, or until the pastry is golden brown.

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Adapted from Various Cooking Light Recipes

Dias Cookies

2008-10-12T13:09:00.010-04:00

Ingredients
1 1/4 cup brown sugar
1 egg
3/4 cup butter flavored crisco
>1 Tbs vanilla
2 Tbs milk
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1/2 cup oatmeal
>1 cup chocolate chips
>1 cup peanut butter chips

Pre-heat oven to 350 degrees F. Cream together crisco, egg, and brown sugar. Add vanilla and milk. Stir. Add flour, salt, and baking soda. Mix well. Add oatmeal, chocolate chips, and peanut butter chips. Mix. Bake for 8-10 minutes on a greased non-stick pan or cookie sheet until the tops just turn golden brown. They will look like they are not done yet but they will harden on as they dry. Let sit on pan for 5 minutes before transfering to a cookie rack.

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Adapted from a Dias family recipe.

Granola

2008-10-12T00:10:00.011-04:00

Dry ingredients
3 1/2 cups old-fashioned (not quick) oats
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup wheat germ
1/2 cup almonds

Wet ingredients
1/4 cup water
2 Tbs vanilla
>1/4 cup vegetable or canola oil
1/2 cup honey
4 Tbs peanut butter

Fruit & nuts
2 cups mixed dried fruit & nuts. (i.e. dried banana chips, macadamia nuts, raisins, craisins, dried cherries, dried pineapple, dried papaya, cashews)
1/2 cup applesauce

Preheat oven to 330 degrees F. In large bowl mix together dry ingredients. Add wet ingredients. Mix well. Put into large baking pan(s). Glass pans work well. The thinner you can spread it out the faster it will bake. Place into the oven, stirring every 5 to 7 minutes, scraping the bottom of the pan each time to prevent burning. After 20 to 30 minutes (when granola feels about halfway done), mix applesauce and dried fruit and nuts in a bowl, then stir it into the granola. Continue to bake in 5 to 7 minute intervals, stirring between each interval. Granola is done when it browns slightly, begins to stick together a little bit, and is slightly crunchier to the touch.

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