Archive for January, 2008

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Sweet Corn Ice Cream with Blackberry Sauce

Sweet Corn Ice Cream with Blackberry Sauce (New Flavors for Dessert by Williams-Sonoma) 4 ears fresh sweet corn 3 cups half-and-half 1 cup heavy cream, plus more as needed 2/3 cup plus 1/2 cup sugar, divided pinch of salt 2 1/2 pints blackberries 1 teaspoon fresh lemon juice Remove the husks

19Jan2008 | | 0 comments | Continued
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Key Lime-Cocoa Tartlets

Key Lime-Cocoa Tartlets (New Flavors for Dessert by Williams-Sonoma) Cocoa Tartlet Dough: 1 1/4 cups all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon salt 6 tablespoons unsalted butter, cut into cubes, at room temperature 1/2 cup plus 2 tablespoons confectioner’s sugar 1 large egg, lightly beaten Whisk the flour,

19Jan2008 | | 0 comments | Continued
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Lemon Ginger Sand Dollar Cookies

Lemon Ginger Sand Dollar Cookies (The Summer Anytime Cookbook by Dana Slatkin) 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup packed golden brown sugar 1 large egg 1/4 cup sour cream 1 teaspoon lemon extract 1 teaspoon vanilla extract 1 teaspoon grated lemon zest 1 3/4 cups all-purpose

19Jan2008 | | 0 comments | Continued
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Peak-of-Summer Berry Crisp

Peak-of-Summer Berry Crisp (Tom Douglas’ Seattle Kitchen) For the crisp topping: 2/3 cup old-fashioned oats 2/3 cup firmly packed brown sugar 2/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 6 tablespoons (3/4 stick) cold unsalted butter, cut into dice For the berries: 2 cups fresh raspberries 2 cups fresh blueberries, picked over

19Jan2008 | | 0 comments | Continued
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Ice Cream Sandwiches

Ice Cream Sandwiches from Eating Outdoors by Country Living 2 cups all-purpose flour 1/2 cup plus 2 tablespoons cocoa powder 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups confectioner’s sugar 2 large egg yolks 1 teaspoon vanilla extract 2 quarts ice cream, slightly softened Sift flour, cocoa,

19Jan2008 | | 0 comments | Continued
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Salted Peanut Butter Toffee Cookies

Salted Peanut Butter Toffee Cookies (Pure Dessert by Alice Medrich) 1 1/3 (6 ounces) cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon fleur de sel 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup (3.5 ounces) firmly packed brown sugar (light or dark) 1/2 cup sugar 1 large egg 1

19Jan2008 | | 0 comments | Continued
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Saffron and Cardamom Panna Cotta

Saffron and Cardamom Panna Cotta (Pure Dessert by Alice Medrich) 3 1/4 cups heavy cream 1/3 cup sugar Pinch of salt 5 cardamom pods Slightly rounded 1/8 teaspoon crushed saffron threads 1 cup whole milk 2 1/2 teaspoons unflavored gelatin or 3 leaves of sheet gelatin* 1 cinnamon stick Finely chopped

19Jan2008 | | 0 comments | Continued
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Lavender-Scented Vanilla Bean Shortbread Cookies

Lavender-Scented Vanilla Bean Shortbread Cookies (adapted from Williams-Sonoma recipes) 2 cups pastry flour (or all-purpose flour) 1/3 cup granulated sugar 1/3 cup confectioners’ sugar 1 teaspoon vanilla paste (or pure vanilla extract) 1/4 teaspoon fleur de sel (or kosher salt) 1 cup unsalted butter, cut into pieces, at room temperature Lavender Sugar, for dusting

19Jan2008 | | 0 comments | Continued
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Chocolate Stout Milkshakes

Chocolate Stout Milkshake (Baked by Matt Lewis and Renato Poliafito) 2 huge scoops (about 2 cups) premium chocolate ice cream 1/2 cup whole milk 1/4 cup very cold chocolate stout 1 tablespoon malted milk powder Put desired glasses for serving in the freezer while you mix up your shakes. In a

19Jan2008 | | 0 comments | Continued
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Marble Bundt Cake

Marble Bundt Cake (Baked by Matt Lewis and Renato Poliafito) For the Chocolate Swirl: 6 ounces dark chocolate (60 to 72% cacao), coarsely chopped 1 teaspoon unsweetened dark cocoa powder For the Sour Cream Cake: 3 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2

19Jan2008 | | 0 comments | Continued
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Pear and Berry Crisp

Pear and Berry Crisp (Apples for Jam by Tessa Kiros) 3 large pears 1 cup of mixed berries 1/3 cup superfine sugar 1 2/3 cups all-purpose flour 1/4 cup firmly packed light brown sugar 1/4 pound (1 stick), plus 3 tablespoons butter, softened 1 teaspoon vanilla extract Preheat your oven to

19Jan2008 | | 0 comments | Continued
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Gingerbread Scones

Gingerbread Scones (The Art and Soul of Baking by Cindy Mushet) 2 cups all-purpose flour 1/3 cup firmly packed light brown sugar 2 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1 3/4 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 stick (4

19Jan2008 | | 0 comments | Continued
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Christmas Red Velvet Cupcakes with Mascarpone Cream Cheese Frosting

Christmas Red Velvet Cupcakes (The Pastry Queen Christmas by Rebecca Rather) 1/4 cup (2 ounces) red food coloring 3 1/2 tablespoons high-quality unsweetened cocoa powder 1 cup (2 sticks) unsalted butter at room temperature 1 3/4 cups sugar 2 large eggs 2 cups cake flour 1 1/2 cups all-purpose flour 1 teaspoon

19Jan2008 | | 1 comment | Continued
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Let’s Make a Date Muffins

Let’s Make a Date Muffins (Eat Feed Autumn Winter by Anne Bramley) Streusel Topping: 2 tablespoons flour 3 tablespoons rolled oats 1/4 cup packed brown sugar 1/2 cup chopped toasted pecans 2 tablespoons butter, softened Muffins: 9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups) 3/4 cup boiling

19Jan2008 | | 0 comments | Continued
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Tiramisu with Homemade Ladyfingers

Tiramisu with Homemade Ladyfingers (The Pastry Queen by Rebecca Rather) Ladyfingers (You can always use store-bought if you prefer): 1/2 cup powdered sugar for dusting the ladyfingers, plus extra for dusting the baking sheets 7 large eggs, separated 3/4 cup plus 4 tablespoons granulated sugar 2 teaspoons vanilla extract 1 cup

19Jan2008 | | 0 comments | Continued
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Beautiful Hot Chocolate

Beautiful Hot Chocolate (Apples for Jam by Tessa Kiros) 2/3 cup chopped best-quality semisweet or bittersweet chocolate 2 cups milk 1/2 heavy whipping cream 1 teaspoon confectioner’s sugar Unsweetened cocoa powder or ground cinnamon, to serve Heat the chocolate and milk in a saucepan over medium heat, stirring constantly with a

19Jan2008 | | 0 comments | Continued
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Christmas Vanilla Sugar Cookies

Christmas Vanilla Sugar Cookies (At Home with Magnolia by Allysa Torey) 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup sugar 2 large egg yolks, at room temperature 2 teaspoons vanilla extract In a small bowl, sift together the

19Jan2008 | | 0 comments | Continued
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Mexican Chocolate Crackle Cookies

Mexican Chocolate Crackle Cookies (The Art and Soul of Baking by Cindy Mushet) 3 tablespoons (1 1/2 ounces) unsalted butter, cut into 1/2-inch pieces 1 tablespoon coffee liqueur or cooled brewed coffee 6 ounces 70 percent cacao bittersweet chocolate, finely chopped 2 large eggs 1/2 cup (3 1/2 ounces) plus 1/2

19Jan2008 | | 0 comments | Continued
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Checkerboard Cookies

Checkerboard Cookies (Recipe from www.joyofbaking.com) 1/3 cup hazelnuts, toasted 2 tablespoons unsweetened Dutch-processed cocoa powder 2 1/2  cups all-purpose flour 1/8 teaspoon salt 1 cup unsalted butter, room temperature 3/4 cup granulated white sugar 1 large egg 1 1/2 teaspoons vanilla 1 1/2 teaspoons orange zest (1 medium orange) Preheat oven

19Jan2008 | | 1 comment | Continued
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Spice Molasses Cookies

Spice Molasses Cookies This very well may be the only recipe on this site requiring shortening.  I’m usually not a fan of it but this is a family classic. 3/4 cup shortening 1 cup sugar 1 egg 1/4 cup molasses 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon

19Jan2008 | | 0 comments | Continued
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Chocolate Crinkle Cookies

Chocolate Crinkles (Better Home and Gardens: Christmas Cookies) 4 eggs 1 3/4 cups granulated sugar 4 ounces unsweetened chocolate, melted and cooled slightly 1/2 cup canola oil 2 teaspoons baking powder 2 teaspoons vanilla 2 cups all-purpose flour 2/3 cup powdered sugar In a large bowl, combine eggs, granulated sugar, melted

19Jan2008 | | 0 comments | Continued
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Chocolate Yule Log

Chocolate Yule Log Cake (Eat Feed Autumn Winter by Anne Bramley) For photos and comments check out the link above. Meringue Mushrooms: 1 large egg white, room temperature Pinch of cream of tartar 1/4 cup sugar Cake: 1/4 cup water 2 tablespoons unsalted butter 1 tablespoon plus 1/4 cup plus 1/3

19Jan2008 | | 2 comments | Continued
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Campton Place Hot Chocolate

Campton Place Hot Chocolate (The Secrets of Baking by Sherry Yard) 1 recipe Master Ganache (recipe follows) 2 cups whole milk 1/2 cup cream 2 tablespoons unsweetened cocoa powder 1/2 teaspoon Tia Maria or vanilla extract Bring the milk and cream to a boil in a small saucepan over medium heat.

19Jan2008 | | 0 comments | Continued
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Icebox Butterhorns

Icebox Butterhorns (Taste of Home June/July ’95) 1 package (1/4 ounce or 2 1/4 teaspoons) active dry yeast 2 tablespoons warm water (110 to 115 degrees F) 2 cups warm milk (110 to 115 degrees F) 1/2 cup sugar 1 egg, beaten 1 teaspoon salt 6 cups all-purpose flour 3/4 cup

19Jan2008 | | 0 comments | Continued
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Pumpkin-Pecan Buttermilk Tart

Pumpkin-Pecan Buttermilk Tart with Sweet Tart Dough (The Modern Baker by Nick Malgieri) Sweet Tart Dough (Makes one 10- or 11-inch tart crust or one 9-inch pie crust): 1 1/2 cups all-purpose flour 1/4 cups sugar 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons (3/4 stick) cold unsalted butter,

19Jan2008 | | 0 comments | Continued
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Bourbon Pumpkin Tart with Streusel Topping

Bourbon Pumpkin Tart with Streusel Topping (The Pastry Queen by Rebecca Rather) Tart Crust: 2 cups all-purpose flour 1/2 teaspoon salt 1/3 cup sugar 2/3 cup (11 tablespoons) chilled unsalted butter 1 large egg, slightly beaten 1/4 cup chilled heavy whipping cream (more as needed) Using a mixer fitted with a

19Jan2008 | | 0 comments | Continued
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Chocolate Mousse Dream Cake

Chocolate Mousse Dream Cake (adapted from The Pastry Queen by Rebecca Rather) Cake: 1 cup (2 sticks) unsalted butter 12 ounces premium-quality bittersweet chocolate, chopped into small pieces 6 large eggs 1 cup sugar 1 tablespoon vanilla extract 2 tablespoons dark rum, such as Myer’s, or the liqueur of your choice, such

19Jan2008 | | 0 comments | Continued
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Warm Cranberry Crumble Tart

Warm Cranberry Crumble Tart (The Art and Soul of Baking by Cindy Mushet) 1 recipe Flaky Pie/Tart dough, baked and cooled in a 9-or 9 1/2-inch tart pan Filling: 5 cups (20 ounces) fresh cranberries 3/4 cup (5 1/4 ounces) sugar Finely grated zest of 1 medium orange 4 teaspoons

19Jan2008 | | 0 comments | Continued
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Basic Pie and Tart Crusts

Flaky Pie/Tart Dough (The Art and Soul of Baking by Cindy Mushet) 1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch pieces 3 to 4 tablespoons cold water 1 1/4 cups (6 1/4 ounces) all-purpose flour 1 1/2 teaspoons sugar (omit for a savory crust) 1/4 teaspoon salt Place

19Jan2008 | | 0 comments | Continued
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Mini Bourban-Macadamia Nut Pies

Mini Bourbon-Macadamia Nut Pies (The Pastry Queen Christmas by Rebecca Rather) Pie Crust: 2 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 2/3 cup granulated sugar 2/3 cup (1 1/3 sticks) cold unsalted butter, cut into 1/2 inch slices 2 large egg yolks 3/4 cup heavy whipping cream Filling: 1/2 cup

19Jan2008 | | 0 comments | Continued
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