Deep Dish Rhubarb Pie
Many people are hesitant to cook with rhubarb. Rhubarb is, botanically speaking, a vegetable, and eaten like fruit. The stalks are best picked when they are young and ready for eating in the spring and early summer. The leaves should be thrown away as they are poisonous.
INGREDIENTS
2 Pounds Pink Rhubarb
2 Ounces Gingerroot
8 Tablespoons Sugar
1 Tablespoon Cornstarch
Powdered Sugar
Pastry:
2 Cups Unbleached Flour
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
8 Tablespoons Butter
7 Tablespoons Water To Mix
Milk To Glaze
Preheat your oven to 425º F. Trim and thickly slice the rhubarb. Place in a large size bowl. Chop the ginger and add to the sliced rhubarb. In a small size bowl combine the sugar and cornstarch. Add the sugar & cornstarch mixture to the rhubarb mixture. Set aside. In a large size bowl combine the flour, kosher salt and ground ginger. Cut in the butter. Add 7 tablespoons water to make the dough manageable. Roll the dough out to fit the top of the pie plate. Transfer the rhubarb mixture to a 3 cup pie pan. Cover the pie pan with the pastry dough. Crimp and decorate the edges. Brush the pastry with milk. Place onto a baking sheet and bake at 425º F for 15 minutes. Reduce the heat to 350º F and bake for 20 to 30 minutes more until the crust is pale golden and the rhubarb tender. Sprinkle with powdered sugar to serve. Make 1 deep dish pie.
Cherry Almond Quick Bread
If you need Mother’s Day Brunch ideas how about baking up my Cherry Almond Quick Bread.
INGREDIENTS
2 Cups Unbleached Flour
1 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1/2 Cup Chopped Dried Tart Cherries
3/4 Cup Milk
3 Eggs
8 Tablespoons Softened Butter
1 Teaspoon Almond Extract
Preheat your oven to 350º F. Either grease or line with parchment paper an 8×4 inch loaf pan. In a large size bowl whisk together the flour, sugar, baking powder and salt. Add the cherries and toss to distribute evenly. In a separate medium size bowl whisk together the milk, butter, eggs and almond extract. Add to the flour mixture. Stir until combined, but make sure not to overmix. Pour the batter into the prepared loaf pan. Bake for 1 hour or until done. Remember that every oven heats differently so check at 50 minutes. Remove from the oven when done and transfer to a wire rack. Cool for 15 minutes and then turn the loaf out onto a rack. Let cool completely. Makes 1 loaf
Old-Time Honey Cake
This Old-Time Honey Cake is a light cake that is great by itself or paired with a good quality butter pecan ice cream.
INGREDIENTS
2 Cups Cake Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
3/4 Cup Butter
1 Cup Honey
1 Egg (Room Temperature)
1/2 Cup Buttermilk or Sour Milk
Preheat your oven to 375º F. Move the oven rack to the middle position. In a medium size bowl combine the flour, baking powder, kosher salt, ground ginger and ground nutmeg. Set aside. In a large size bowl beat the butter and the honey until nice an fluffy. Add the egg and mix well. Add the buttermilk and beat another 30 seconds. Slowly add the flour mixture and beat on low for 1 minute. Be careful not to overmix as it often will lead to a tough cake. Pour the batter into a prepared bundt pan. Place into the oven and bake for 35 to 40 minutes. Remember that each oven heats differently so make sure to check at 35 minutes. Remove from the oven and cool in the pan for 20 minutes on a cooling rack. Remove the cake from the pan after 20 minutes and place onto a cake plate. Serve warm or at room temperature. Serves 8
What’s The Story Morning Glory Muffins
“What’s the Story Morning Glory?” It’s true. There are morning muffins that are good for you. Try these muffins and you won’t be sorry that you did.
INGREDIENTS
1 1/4 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1 Cup Uncooked Old-Fashioned Oats
2/3 Cup Unsweetened Applesauce
1/3 Cup Skim Milk
1/4 Cup Molasses
1/4 Cup Brown Sugar
2 Tablespoons Olive Oil
1 Large Egg
3 Shredded Carrots
1/2 Cup Chopped Prunes
Preheat your oven to 400º F. Line a 12 cup muffin tin with paper muffin liners. In a large size bowl combine the flour, baking powder, baking soda, cinnamon and kosher salt. Stir in the oats. In a separate large size bowl mix together the applesauce, milk, molasses, brown sugar, oil and egg until well blended. Stir in the prunes and carrots. Add the applesauce mixture to the flour mixture. Stir just until the flour is moist. You will see that the batter will be lumpy, but don’t worry about it. Pour the batter into the muffin liners. Place into the oven and bake for 20 to 25 minutes. Remember that every oven heats differently so check your muffins at 20 minutes. To test to see if they are done insert a toothpick into the center of a muffin and if it comes out clean then your muffins are done. Remove from the oven and immediately remove the muffins from the pan. Transfer to a serving platter and serve warm with butter on the side. Makes 12 muffins
Weekend Cinnamon Buns
Surprise your family this weekend with these delicious Weekend Cinnamon Buns!
INGREDIENTS
Dough:
1/2 Cup Sugar
3/4 Kosher Salt
5 Tablespoons Melted & Cooled Unsalted Butter
1 Tablespoon Active Dry Yeast
1 Egg
1 Teaspoon Vanilla Extract
3 1/2 Cups Unbleached Flour
1 Cup Room Temperature Whole Milk
Filling:
1/2 Cup Sugar
7 Tablespoons Plus 1 Teaspoon Room Temperature Unsalted Butter
2 Tablespoons Cinnamon
Glaze:
1/2 Cup Powdered Sugar
1/2 Teaspoon Vanilla Extract
3 Tablespoons Heavy Cream
Mix the powdered sugar, vanilla and heavy cream in a small size bowl.
In a large size bowl whisk together the egg, vanilla, milk, butter and yeast. Add the flour, sugar and kosher salt. Knead until smooth. Cover the dough with plastic wrap and refrigerate overnight. The next day remove from the fridge and allow the dough to come to room temperature. Preheat your oven to 350º F. Grease a 9×13 inch metal baking pan with 1 teaspoon unsalted butter. Roll the dough into an 8×14 inch rectangle. For the filling: Spread the rectangle with the 7 tablespoons of butter and sprinkle with the sugar and cinnamon. Roll and slice into 15 equal pieces. Place the pieces in the baking pan. Let rise at room temperature for about 4 hours until almost doubled in size. Place into the oven and bake for 30 minutes or until golden brown. Remember that every oven heats differently so let your eyes be the judge. Remove from the oven. Let cool completely and then drizzle the glaze over the buns. Makes about 15 buns.
Demerara Sugar Cookies
I like using demerara sugar for theses sugar cookies. Demerara sugar comes from the island of Mauritius and is a large grained cane sugar that is low in molasses which gives it a more pale color and mild flavor.
INGREDIENTS
1/2 Cup Softened Unsalted Butter
1/2 Cup Shortening
1 Cup Demerara Sugar
1 Large Room Temperature Egg
1 Tablespoon Vanilla Extract
2 1/4 Cups Unbleached Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Extra Demerara Sugar
In a large size bowl beat the butter and shortening together. Add the demerara sugar and beat until fluffy. Add the egg and vanilla and beat until well mixed. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Gradually add the flour mixture to the butter mixture. Combine but don’t over mix. Place, covered with plastic wrap, in the fridge for 1 to 2 hours. When ready to bake the cookies preheat your oven to 350ºF. Remove the cookie dough from the fridge and shape the dough into one inch balls. Roll the balls in the extra demerara sugar. Place the balls onto a parchment paper lined baking sheet. Flatten with a glass. Place into the oven and bake for 10 to 12 minutes. Remember each oven is different so check at 10 minutes. You will want the cookies to be set, but not crispy. Remove from the oven and let sit for 5 minutes before removing the cookies. Remove the cookies and transfer to wire racks to let cool completely. Makes about 5 dozen cookies.
Amazing All-In-One Cake & Frosting
All you need is one large bowl and you are on your way to the easiest homemade dessert there is. Perfect for holidays or every day baking.
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
2 Tablespoons Vanilla Extract
4 Cups Powdered Sugar
2/3 Cup Milk
4 Lightly Beaten Large Eggs
2 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
2/3 Cup Room Temperature Water
Preheat your oven to 350ºF. Grease and flour a Bundt pan. In a large size bowl beat the cream cheese, butter and vanilla, with a mixer, on a medium speed until combined. Alternate adding the powdered sugar and milk. Beat until fluffy. Scoop out 2 1/2 cups of the frosting and put into a large ziplock bag and set aside. Add the eggs to the remaining frosting in the bowl. Beat until well blended. Add the flour, baking soda and salt and beat for 1 minute. Add the water and beat another 30 seconds. Pour the batter into the Bundt pan and place into the oven for 1 hour. Remember that all ovens are not created equal so your cake may need more or less baking time. Insert a toothpick in the center and if it comes out clean then take your cake out of the oven. Cool for 1/2 hour and then remove from the pan and put onto a serving plate. Cool completely before frosting. Frost and serve. Serves 8
Easy Tiramisu
I swear there is no easier Tiramisu recipe than this recipe. You just need a little planning ahead for refrigeration time. If you don’t have espresso don’t worry just use very strong coffee.
INGREDIENTS
8 Ounces Room Temperature Cream Cheese
1/3 Cup Sugar
6 Tablespoons Amaretto Liqueur
1 Teaspoon Vanilla Extract
3 Cups Whipped Cream
24 Ladyfingers
3/4 Cup Espresso
1/4 Cup Unsweetened Cocoa Powder
In a medium size bowl beat together the cream cheese and sugar for 4 minutes until light and creamy. Beat in the Amaretto and vanilla extract. Fold the whipped cream into the cream cheese mixture. Arrange half of the ladyfingers in a dish that is large enough to hold them in one layer. A 9×9 inch casserole dish is a good dish to use. Sprinkle with half of the espresso. Top with half of the cream cheese mixture. Spread until smooth. Sprinkle with half of the cocoa. Arrange the remaining ladyfingers over the cocoa. Sprinkle with the remaining coffee. Top with the remaining cream cheese mixture, smoothing the top. Sprinkle with the remaining cocoa. Cover and place in the fridge for at least 5 hours or overnight is even better. Serves 10
Easter Hot Cross Buns
As a child I used to sing the song, “Hot Cross Buns” while jumping rope or skipping around the block. “Hot cross buns! Hot cross buns! One ha’ penny, two ha’ penny, hot cross buns! If you have no daughters, give them to your sons. One ha’ penny, two ha’ penny, hot cross buns.”
Today is Good Friday and on this day the bells are silenced. In France the children are told that the bells have flown to Rome to return only on Holy Saturday. In Italy on Good Friday children are even warned not to laugh while playing, because of the solemnity of the day. In certain places this day is observed by so strict a fast that it is often called the Black Fast, because many do not eat at all until sundown. However, one article of food is intimately associated with and eaten on this day, and that is the Hot Cross Bun.
Hot Cross Buns originated in England, and more than one nursery rhyme and ballad contain references to them. Saffron plays a part in the better-class English Hot Cross Bun, but as a rule they are small and plain, well browned and with icing on top in the form of a cross.
INGREDIENTS
1 Package Active Dry Yeast
1 Cup Warm Milk
5 Tablespoons Softened Butter
1/2 Cup Brown Sugar
2 Large Beaten Eggs
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
3 1/2 Cups Unbleached Flour
3/4 Cup Dried Currants
3 Tablespoons Milk Mixed With 3 Tablespoons Sugar
1 Tablespoon Cold Milk
1 Cup Sifted Powdered Sugar
1/2 Teaspoon Lemon Juice
In a small size bowl mix the yeast with 4 tablespoons of the warm milk. Set aside for 5 minutes. In a medium size bowl combine 4 tablespoons of the softened butter and brown sugar. When the yeast looks frothy stir it into the butter and brown sugar mixture. Add the beaten eggs. Add the nutmeg, cloves, cinnamon and salt. Add the remaining warm milk and mix well. Beat in the flour one cup at a time until a soft ball of dough can be gathered together. Place the dough on a floured work surface and lightly knead in the currants, adding more flour if necessary to keep the dough from sticking. Kneading should take no more than a few minutes. Grease a large size bowl with the remaining butter. Place the dough in the bowl and turn the dough to butter all sides. Cover and let sit in a warm place for 1 1/2 hours. The dough should be doubled. Line two baking sheets with parchment paper. Punch the dough down and then divide it in half. Next divide each piece in half again. Divide each portion of the dough into six equal pieces and shape each into a ball. Place the balls of dough onto the parchment lined baking sheets leaving 2 inches between them. Set aside and cover lightly with tea towels or waxed paper for 1 hour. The dough should double in size. Preheat your oven to 400º F. Carefully slash a cross into the top of each bun using a sharp knife. Cut through the skin of the dough at least 1/4 inch deep. Try not to compress the bun as you cut. Place into the oven and bake for 20 minutes until they are lightly browned. Just before they come out of the oven bring the milk and sugar mixture to a boil in a small saucepan. As soon as the buns are done brush them with the milk and sugar glaze. Allow the buns to cool for 30 minutes and then serve them while they are still warm. If you have not cut the cross into the tops of the buns the cross can be applied with the icing. The buns must be completely cooled before the icing is applied. To make the icing: mix the powdered sugar with the cold milk and lemon juice. Using the handle of a spoon or chopstick spread the icing to form a cross on top or to fill the cross shape cut. Makes 24
Caramel & Chocolate Pecan Bars
Brown sugar, butter, pecans, coconut and chocolate are all baked into these unbelievably delicious bars! They are great for holidays as well as every day. If you are not a fan of coconut then feel free to leave the coconut layer out of this recipe.
INGREDIENTS
Crust:
2 Cups Unbleached Flour
1 Cup Packed Light Brown Sugar
1/2 Cup Softened Butter
1 Cup Chopped Pecans
Caramel Layer:
2/3Cup Butter
1/2 Cup Packed Light Brown Sugar
Coconut:
1 Cup Sweetened Shredded Coconut
Chocolate:
2 Cups Semi-Sweet Chocolate Chips
Preheat your oven to 350º. In a large size bowl combine the flour, brown sugar and softened butter for the crust. Beat on a medium speed, with an electric mixer, until the mixture looks like fine crumbs. Transfer to the bottom of a parchment paper lined 13×9 inch baking pan. Press evenly into the bottom of the pan. Sprinkle the pecans evenly over the unbaked crust. Sprinkle the 1 cup of coconut evenly over the pecans. Set aside. In a medium size saucepan combine the 2/3 cup butter and 1/2 cup brown sugar. Cook over a medium heat and bring to a boil. Continue to cook for 1 more minute after bringing to a boil. Make sure to stir constantly. Remove from the heat and pour the caramel mixture evenly over the pecans, coconut and crust. Place into the oven and bake for 20 to 30 minutes. Remember that every oven heats differently so make sure to check at 20 minutes. The entire caramel layer should be bubbly, but make sure not to overbake. Remove from the oven and immediately sprinkle the chocolate chips on top. Allow to slightly melt and then spread the melted chips over the bars. Cook completely and then cut into bars. Makes about 36 bars (depending on how large or small you cut the bars).
