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Lemon Bars (the ones by the piano in the living room.)
Yield: 40
Preheat the oven to 350° F.
Beat together:
1 cup butter
1/2 cup sugar
Add & mix:
2 1/4 cups flour
1/4 cup brown rice flour
- Press into buttered and floured 9 x 13 pan. Bake for 26 minutes or until golden.
While baking crust, mix together:
2 cups sugar
1/3 cup flour
1 tsp baking powder
1 1/2 tsp lemon zest
6 Tbsp lemon juice
4 eggs
- Pour on hot crust. Bake until lemon mixture is set (30 minutes - cut to test.) Dust with some powder sugar, as desired. Cool & cut (8 x 5).
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Buttermilk Biscuits
the way Tavi makes them
Preheat the oven to 400° F . Makes about 12 biscuits.
Combine together in a large bowl:
2 cups of flour
3 tablespoons of sugar
1 tablespoon of baking powder
¾ tablespoon salt
Cut in:
6 tablespoons of very cold butter
- Scatter the butter over the flour mixture. Cut the butter into the flour
with a pastry blender or two table knives. The mixture is ready when it looks
like coarse crumbs with small pieces of butter still visible.
Mix in:
1 cup of buttermilk
- stir gently with the wooden spoon until the mixture starts to clump together.
Make and shape the dough:
- Turn the dough out onto a well-floured work surface and, as a gentle type
of kneading, lift the far side up over onto the near side, pat it out gently
into a fat circle, sprinkle on a little flour as necessary, then lift the
left side over the right, the right over the left, and so forth, giving 6
folds in all. Finally, spread and pat the dough in to a reasonably smooth
rectangle ¾ inch thick.
Cut out the biscuits and bake:
- Cut a round out of the dough with a biscuit cutter, 2 ¼ “ diameter. Lift
the cutter and set the biscuit on a baking sheet. Repeat, cutting as
close as possible to the previous shape and spacing the biscuits about 2
inches apart on the baking sheet.
- Gather up the scraps, gently press together, and cut out more biscuits.
- Put the baking sheet in the oven and bake for 15 to 18 minutes, until the
biscuits are puffed and brown. Remove the baking sheet from the oven
and set it on the cooling rack to cool for 10 minutes.
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Orange Cranberry Chocolate Chip Toasted Walnut Scones
Yield: approx. 24
Beat together (wets) and set aside:
1 egg
1 1/2 cups buttermilk
2 tsp vanilla extract
zest of 1/2 an orange (about 1 tsp)
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Combine (drys):
4 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup sugar
Cut into drys (as for pie crust):
(I use a food processor for this part)
1 1/4 cups chilled butter (2 1/2 sticks)
Add to drys:
1 cup dried cranberries
1 cup toasted walnuts or almonds
1/2 cup chocolate chips
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Pour wets into drys and mix together (with a tossing motion) until a loose, soft dough forms. Scoop out onto greased baking sheet with an ice cream scoop about 1½ inches apart. Brush with cream and sprinkle with raw sugar. Bake at 425 F 12-15 minutes.
Prep ahead: Scoop the scones out onto an ungreased baking sheet that will fit in your freezer. After frozen solid, store in a hard plastic container up to one month in the freezer. When you're ready to bake, just place them on a baking sheet 1½ inches apart, brush with cream and sprinkle with raw sugar. Bake at 400°F 15-18 minutes.
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Raspberry Cream Cheese Coffee Cake
Preheat oven to 350 F. Grease and flour 9" or 10" springform pan.
In small saucepan, bring to boil, then simmer on very low 3 minutes or so:
1 cup fresh or frozen raspberries
1/4 cup apple juice
1/8 cup sugar or to taste
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Combine:
1 tsp cornstarch
2 tsp water
Add a small bit of warm raspberry juice to cornstarch mixture, then add mixture to raspberries. Continue to simmer until reduced to 3/4 cup raspberry goop. (Won't take long)
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Pulse in food processor until mixture resembles coarse crumbs:
2 1/4 cups flour
3/4 cup sugar
1/2 cup sweet butter cut into 1/2 Tbsp slices
Reserve 1 cup aside in small bowl. Pour remaining into large bowl.
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Stir into crumb mixture in large bowl:
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
zest of a small lemon
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Stir into crumb mixture in large bowl:
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3/4 cup plain low-fat yogurt or buttermilk
1 tsp vanilla extract
1 egg
Batter will be sticky. Spread evenly along bottom of pan then up sides about ¼". Use a small offset stainless steel spatula.
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Beat together or whirl in food processor until smooth:
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6 oz. cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp lemon juice Spread over the well of batter. Carefully spread raspberry goop over cream cheese mixture. It'll be uneven, don't worry.
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Toss together and sprinkle over raspberry goop and batter edge:
Reserve crumb mixture in small bowl
1/2 cup sliced almonds
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Bake at 350 F for 35-45 minutes or until filling is set and cake is light golden brown. Cool 10 minutes before removing sides.
Serves 10 - 12.
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Cinnamon Bun Scones
Yield: 16 scones
Preheat oven to 425 F. Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat.
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In a food processor, pulse until soft crumbs form. Transfer to a small bowl:
2/3 cup light Brown Sugar
2 T softened butter
1 t cinnamon
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In the processor, combine and pulse until the mixture resembles small peas:
3 cups flour, plus more for dusting
1/3 cup granulated sugar
1 T baking powder
1/2 t salt
1/2 t cinnamon
1/2 cup cold butter cut into 1 T pieces
Transfer to very large bowl & make a well in the center.
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Combine and toss with flour mixture until firm dough forms:
3/4 cup heavy cream or 1/2 and 1/2
1 large egg
1 t pure vanilla extract
3/4 t grated or chopped lemon or orange zest (opt.)
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Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks. Lightly dust a work surface with flour. Turn the dough out onto it and knead a few times.
Divide dough in half and pat each piece into an 8-10 inch round. Cut each round into 8 wedges, then transfer scones to the baking sheets and refrigerate for at least 10 minutes. (You may freeze them at this point, then store in a freezer bag or container for up to 3 months.) Bake for 11 to 15 minutes or until browned.
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In a medium bowl, beat together until smooth. Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading.)
1/4 cup cream cheese, softened
1 t fresh lemon juice
2 cups confectioners' sugar
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