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popovers.jpg
My first time in  IKEA, I bought a popover pan specifically for these. I'm sure a muffin pan would do just as well, though. They came out deliciously eggy and rich, but airy at the same time. Next time: maybe try filling them with something, jam and pastry cream for dessert or chicken salad for a fancy lunch.

1 tablespoon unsalted butter, plus extra for greasing the pan
2 large eggs
1 cup flour
1/2 teaspoon salt
1 1/4 cups milk
Preheat the oven to 450, and thoroughly grease the pan.

Melt the tablespoon of butter and set it aside to cool slightly.

Break the eggs into a bowl and whisk gently. Then stir in the flour, salt, milk and melted butter until just barely blended; a few lumps are fine.

Fill the cups 2/3 to 3/4 full, and bake at 450 for 15 minutes. Reduce oven temp to 350 and bake an additional 20 minutes. (No peeking! Opening the oven door in the first 20 minutes can cause them to collapse.)

When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. Serve immediately, or return to turned-off oven. Makes 6 to 10 popovers.

Original recipe
Cummings family banana bread recipe. With 3/4 c. butter and 1 1/2 c. sugar it's more of a cake than a bread, but it does taste good. =)

3/4 C. Butter
1 1/2 C. sugar
2 eggs
1 tsp. vanilla extract

3 mashed ripe bananas

3/4 tsp. sat
2 C. flour
1 tsp baking soda
1/2 C. Sour cream
3/4 C. chopped pecans (optional)


Preheat oven to 375. Cream together first 4 ingredients. Mix in bananas. Blend in remaining ingredients. Bake for 45min-1 hour in 2 greased loaf pans until golden brown. Cool on racks.

From: Dawn Linneman
This recipe is from a Savannah, GA cookbook we got on our honeymoon. As a molasses lover, it's one of my favorite quick breads.

3 c. whole wheat flour
½ c. sugar
¾ c. light molasses
2 c. sour milk (or buttermilk)
2 tsp. baking soda
1 tsp. salt
1 c. raisins
¾ c. chopped walnuts
Preheat oven to 325°.
Combine all ingredients in order listed in a large mixing bowl.
Turn mixture into two greased 9x5-inch loaf pans.
Bake 35 minutes.

Sour milk
1 tbs. lemon juice + 1 c. milk, let stand 10 minutes

From First Come, First Served...In Savannah
The lightest, crustiest bread roll recipe I've ever made. Of course, true to Cooks Illustrated tradition, it's also one of the most involved, with 5 different rising periods for a total of 3 hours just in rise time! It's worth it if you have time though.

1 1/2 c + 1 tb water, room temp
1 1/2 tsp instant/rapid rise yeast
2 tsp honey
3 c. + 1 tb flour + extra for forming rolls, etc
3 tb whole wheat flour
1- 1.5 tsp table salt

1. Whisk water, yeast, and honey in large bowl. Add flours and mix (on low speed with dough hook until cohesive dough is formed, about 3 minutes). Cover bowl with plastic wrap.

REST at room temp 30 min.

2. Remove plastic wrap and evenly sprinkle salt over dough. Knead (on low speed) 5 min. (Increase speed to medium) Continue to knead until dough is smooth and slightly tacky, about 1 min. If dough is very sticky add 1-2 tb flour and continue mixing 1 min. Lightly spray large bowl with cooking spray, transfer dough to bowl and cover with plastic wrap.

RISE until doubled in size, about 1 hour.

3. Fold dough over itself, rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap.

RISE 30 min.

Repeat folding, replace plastic wrap.

RISE until doubled in volume, ~30min.

4. Spray 2 9-in. round cake pans with cooking spray and set aside. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-in. cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces (16 total). Lightly dust each piece with flour, shaking off excess, and place in cake pan. arrange 8 pieces per pan, one in the middle & others around it with long side of each piece running from center of pan to edge and making sure cut side faces up. Loosely cover cake pans with plastic wrap.

RISE until doubled in size, ~30 min. 30 min before baking, heat over to 500 degrees.

5. Remove plastic wrap, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown, remove from oven. Reduce oven temp to 400 degrees, invert rolls from both cake pans onto large rimmed baking sheet. When cool enough to handle, turn right side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 min; rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.

From Cooks Illustrated: Nov-Dec 2008
My 2nd attempt at making soft pretzels. These turned out so good it was hard to believe they are low fat. The sugar balances the salt very well, and the texture is perfect - don't skip the boiling step.No rising makes them pretty quick for a yeasted bread recipe.

1 ½ c. very warm water
1 Tbsp. yeast
¼ c. sugar
3-4 cups flour
4 T. baking soda
10 cups water
1 egg white
¼ c. coarse kosher salt

Preheat oven to 475 degrees.

In a large bowl, whisk together water and yeast. Stir in the sugar and set aside 1-2 minutes until the mixture is foamy.

Stir in 3 cups of the flour. Begin kneading the dough, adding additional flour until it is soft, but not at all sticky. On a lightly floured surface, roll a palm-sized ball of dough into a long rope, approximately 12 inches long. Twist into a pretzel shape.

Set aside on a lightly floured surface and allow to rise slightly while you finish twisting the other pretzels.

Bring water and baking soda to a rolling boil in a large saucepan. Gently place pretzels in soda bath for 10 seconds on each side. Remove, brush with egg white and sprinkle with coarse kosher salt. Place on a greased baking sheet.

Bake pretzels in preheated oven for 10 minutes, or until nicely browned.

Original recipe
A decadent favorite for brunches, tea parties, and showers. Serve hot.
 
2 c. flour
1/3 c. sugar
1 T. baking powder
1/4 tsp. salt
6 T. cold butter, cut into pieces
1/2 c. dried cranberries, cut into small pieces
1 large egg
1/2 c. half-and-half
1-2 tsp. grated orange zest
Preheat the oven to 425 degrees.

Whisk together in large bowl: flour, sugar, baking powder, salt.

Cut in butter with 2 knives or pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resemble breadcrumbs.

Stir in cranberries.

Whisk together, then add all at once: egg, half & half, orange zest.

Mix with a wooden spoon until ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8-12 wedges and place at least 1/2 inch apart on ungreased baking sheet.

Brush the tops with half & half and sprinkle with sugar.

Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack or serve warm.

From Joy of Cooking

Not healthy by any means, but very good. One of my favorite snacks growing up.

2 c. Fruit & Fibre-style cereal
3/4 c. flour
1/4 c. packed brown sugar
1/2 tsp cinnamon
6-8 tb. butter
8 oz. peach-flavored yogurt
1/2 c. canned sliced peaches, chopped
1 egg, slightly beaten
2 tb. flour

Combine 1.5 c. cereal, 3/4 c. flour, brown sugar, and cinnamon. Cut in butter until mixture is crumbly. Pat half of the mixture into greased 8" square pan.

Combine yogurt, egg, 2 tablespoons flour, and peaches. Spread over crumb mixture in pan.

Add remaining 1/2 c. cereal to crumb mixture and sprinkle over yogurt mixture.

Back at 350 degrees for 30-35 minutes or until golden brown. Cool in Pan. Cut into 16 bars. Refrigerate or freeze (they are best cold).

These biscuits are slightly dense when cold, but nice and flaky when warm from the oven. Canned sweet potatoes make them quick and easy.

Ingredients

18 biscuits:
2 cups all-purpose flour
2 tablespoons (packed) light brown sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 12 pieces
2 15-ounce cans sweet potatoes in light syrup, drained and mashed
1/2-1 tsp ground cinnamon
9 biscuits:
1 cups all-purpose flour
1.5 tablespoons (packed) light brown sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
3 tb cold unsalted butter, cut into pieces
1 15-ounce can sweet potatoes in light syrup, drained and mashed
1/2 tsp ground cinnamon

Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment or a silicone mat.

Whisk the flour, baking powder, salt and spice together in a bowl. Add the brown sugar and stir to incorporate it, making sure there are no lumps. Drop in the butter and, using your fingers, toss to coat it with flour. Quickly, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.

Add the sweet potatoes to the bowl, grab a fork, and toss and gently turn the ingredients until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading -- 3 or 4 turns should be just enough to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don't worry if the dough isn't completely even -- a quick, light touch is more important than accuracy.

Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting -- just add a couple more minutes to the oven time.)

Bake the biscuits for 14 to 18 minutes, or until they are puffed and golden brown. Transfer them to a cooling rack. Give them 10 to 15 minutes on the rack before popping them into a basket and serving.

Original recipe

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