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
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
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
Victoria’s Classic Haroset (Charoset)
My Classic Haroset is sweet with raisins and cinnamon. You can vary the nuts by using pecans, hazelnuts or a combination. Make sure to use Gala, Braeburn or Jonagold apples. Don’t use Red Delicious because they are too bland.
INGREDIENTS
3 Large Peeled, Cored & Sliced Apples
3/4 Cups Toasted Walnuts
1/2 Cup Golden Raisins
1 1/2 Teaspoons Ground Cinnamon
1/4 Cup Kosher Sweet Concord Grape Wine
Preheat your oven to 350º F. Place the walnuts on a parchment paper lined baking sheet and put into the oven for 8 minutes. Remove the toasted nuts and let cool for 5 minutes. Combine the apples, walnuts, raisins and ground cinnamon in a food processor. Pulse until coarsely chopped. Transfer to a bowl and stir in the wine. Cover and put into the fridge for 4 hours or overnight. When you are ready to serve remove from the fridge and bring to room temperature. Taste and add more cinnamon or wine if you like. Makes about 2 1/2 cups.
It’s still tea time here at Tiny New York Kitchen. On Monday a wonderful old friend came to visit me and brought me the most delicious black and rose tea. It was absolutely delicious and I think Honey Madeleines make the perfect tasty tea time treat. If you don’t have a madeleine pan you can use tartlet pans.
INGREDIENTS
1/4 Cup Softened Butter
2 Eggs
1/4 Cup Sugar
2 Tablespoons Honey
1/2 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
Preheat your oven to 375º F. Lightly grease a madeleine pan that holds 12 madeleines. In a large size bowl beat the butter and sugar together. Beat in the eggs one at a time. Stir in the honey. Sift the flour and baking powder onto the egg mixture and fold in. Spoon the batter into the prepared molds. Bake for 10 minutes. You will want them to be a light golden brown color. Remove from the oven and leave them sit in the molds for 2 minutes. Turn the madeleines out and transfer to a wire rack to cool. Serve dusted with powdered sugar or serve them plain. Makes 1 dozen.
The custom of afternoon teas is thought to have been introduced in England in 1840 by Anna, the seventh Duchess of Bedford. Lunch was eaten earlier then and dinner was not served until later in the evening. The Duchess became hungry during the afternoon and requested tea, bread, butter and cake to be brought to her room. This quickly became a habit and she began asking friends to join her.
INGREDIENTS
1/4 Pound Boneless Cooked Chicken
2 Teaspoons Mango Chutney
2 1/2 Tablespoons Mayonnaise
1/2 Teaspoon Curry Powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Kosher Salt
3 Tablespoons Softened Butter
4 Slices Either Whole Wheat or White Bread
Chop the chicken into small pieces and place into a small size bowl. If the chutney has any large pieces of fruit make sure to chop them into smaller pieces. In a medium size bowl combine the chutney, mayonnaise, curry powder, lime juice and kosher salt. Mix well and then add the chopped chicken. Butter the bread slices. Place the chicken mixture on the buttered side of two pieces of bread. Put the tops on and press together. Cut off the crusts from the bread and cut each sandwich into four horizontal pieces. Arrange on a serving plate and serve with tea. Makes 8