You will use this recipe over and over again. Please try and enjoy!
this is a great recipe which gives an irresistable cookie dough in the raw state!
try not to eat it all up before you make your hamantaschen :)) the only thing to remember about this dough is that it will be very soft once you finish making it. it requires FULL CHILLING (overnight or at least 8 hrs) but is instantly ready to roll out from the fridge. i suggest rolling half and keeping the remainder in the fridge until needed. make sure to use a well floured surface and to flour (and keep flouring) the top of the dough well as you roll it out.
ingredients:
1/2 c margarine
1 c sugar
1 egg
2 c flour
2 tsp baking powder
pinch of salt
2 tbsp orange juice
1 tsp vanilla extract or pkg vanilla sugar
in a separate bowl, blend the dry ingredients together and set aside.In another bowl, cream butter with sugar for several minutes until light. Add egg, orange juice and blend well. Add the flour mixture and blend until you get a dough. Cover and chill overnight until ready to bake.
this cookie dough bakes at 375F for approx. 12-15 min. depending on the pastry size. adjust accordingly.
March 19, 2011
November 01, 2010
Spiced Apple Cake
12-16 generous portions
2 tablespoons (30 g) butter, salted or unsalted, 4 tart, firm medium-size baking apples, peeled, cored and cut into 3/4-inch (2 cm) cubes, 2 tablespoons (30 g) sugar
12 tablespoons (6 ounces, 170g) unsalted butter, at room temperature, 1 3/4 cups (350 g) sugar, 4 large eggs, at room temperature, 2 teaspoons vanilla extract, 3 cups (420 g) flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon freshly-grated nutmeg, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 cup (240 g) buttermilk
12 tablespoons (6 ounces, 170g) unsalted butter, at room temperature, 1 3/4 cups (350 g) sugar, 4 large eggs, at room temperature, 2 teaspoons vanilla extract, 3 cups (420 g) flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon freshly-grated nutmeg, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 cup (240 g) buttermilk
1. Melt the 2 tablespoons (30 g) of butter in a large skillet and sauté the apples over medium-high heat until the turn golden brown, stirring them as little as possible as they cook.
2. Once cooked through, add the 2 tablespoons (30 g) of sugar and cook until the apples cubes are nicely glazed. (Maria mentioned to cook them until all the liquid had evaporated, but mine had no liquid. So it depends on your apples.) Transfer apples to a plate and cool to room temperature.
3. Preheat the oven to 350F (180C) and butter and flour a 12-cup (3l) bundt pan, tapping out any excess flour.
4. In a stand mixer, or by hand, beat the 12 tablespoons (170 g) of butter with the sugar until light and fluffy. Add the eggs one at a time, then the vanilla, stopping the mixer between additions to scrape the batter down on the sides, as necessary.
5. In a small bowl, toss the dates, if using, with about a tablespoon of the flour to separate them.
6. In a medium bowl, sift together the remaining flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
7. Stir half of the dry ingredients into the creamed butter mixture, then mix in the buttermilk or yogurt. Then stir in the remaining dry ingredients until just almost mixed in completely, but do not overmix. Visible wisps of flour are normal.
8. Fold in the cooked apples, and dates (if using). Scrape the batter into the prepare bundt pan and bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a cooling rack. Once cool, dust with powdered sugar, or glaze, if you wish.
Recipe from David Lebovitz and "The Vineyard Kitchen" by Maria Helm Sinskey
2. Once cooked through, add the 2 tablespoons (30 g) of sugar and cook until the apples cubes are nicely glazed. (Maria mentioned to cook them until all the liquid had evaporated, but mine had no liquid. So it depends on your apples.) Transfer apples to a plate and cool to room temperature.
3. Preheat the oven to 350F (180C) and butter and flour a 12-cup (3l) bundt pan, tapping out any excess flour.
4. In a stand mixer, or by hand, beat the 12 tablespoons (170 g) of butter with the sugar until light and fluffy. Add the eggs one at a time, then the vanilla, stopping the mixer between additions to scrape the batter down on the sides, as necessary.
5. In a small bowl, toss the dates, if using, with about a tablespoon of the flour to separate them.
6. In a medium bowl, sift together the remaining flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
7. Stir half of the dry ingredients into the creamed butter mixture, then mix in the buttermilk or yogurt. Then stir in the remaining dry ingredients until just almost mixed in completely, but do not overmix. Visible wisps of flour are normal.
8. Fold in the cooked apples, and dates (if using). Scrape the batter into the prepare bundt pan and bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a cooling rack. Once cool, dust with powdered sugar, or glaze, if you wish.
Recipe from David Lebovitz and "The Vineyard Kitchen" by Maria Helm Sinskey
October 30, 2010
Again about Challah
Best and worst Challah in Twin Cities. Again and again every bakery tries to recreate the PERFECT challah. Now you can choose the best one. Please read the article.
September 25, 2010
Blueberry bread
Blueberry bread.2 cups King Arthur Unbleached All-Purpose Flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 2 1/2 tablespoons butter, 3/4 cup sugar, 1 large egg, 1 cup sour cream, 1/2 cup milk. 1 tablespoon honey, 1 cup large blueberries
1) Preheat the oven to 400°F. Spray a 9" x 5" loaf pan with cooking spray and set aside.
2) Place the flour, baking powder, and salt in the bowl of a stand mixer. Mix on low for 1 minute to aerate and blend dry ingredients.
3) Mix in the butter and sugar until only small lumps remain.
4) Beat in the egg, sour cream, and milk. Add the honey and Fiori. Beat on medium speed about 1 minute, until fairly well incorporated. A few streaks of flour left is fine.
5) Fold in the blueberries by hand. Spoon the batter into the prepared pan.
6) Bake the loaf for 55 to 65 minutes, until golden brown and a cake tester comes out clean. Cool in the pan for 10 minutes, and turn out onto a rack to cool completely. Store airtight at room temperature for 2 to 3 days.
Yield: 9" x 5" loaf.
Recipe from King Arthur Flour
March 15, 2010
March 01, 2010
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