Cardamom Coffee Cake
Batter
2 cups soft butter
2 cups light brown sugar
4 eggs
2 tsp. pure vanilla extract
2 cups sour cream
4 cups flour
2 tsp. baking powder
2 ½ tsp. baking soda
1 ½ tsp. powdered cardamom
½ tsp. salt
Nut Mixture
¼ cup light brown sugar
1 tbsp. cinnamon
½ cup chopped walnuts
*oats can be substituted for the walnuts for an allergy-friendly cake.
Cream together butter and sugar until light and fluffy.
Add eggs and vanilla and beat in well.
Sift together dry ingredients.
Add sour cream and flour mixture alternately, beginning and ending with flour.
Fold in each addition just enough to blend.
Don’t beat or otherwise overmix.
Mix together nut mixture.
Spoon 1/3 of the batter into a large well-buttered Bundt or tube pan, then ½ of the nut mixture, then 1/3 of the batter, then remaining nuts, then remaining batter.
Bake at 350F for 1 ½ hours until brown on top and dry when you insert a prober all the way down.
Turn out onto a plate after 10 minutes of cooling.
Batter
2 cups soft butter
2 cups light brown sugar
4 eggs
2 tsp. pure vanilla extract
2 cups sour cream
4 cups flour
2 tsp. baking powder
2 ½ tsp. baking soda
1 ½ tsp. powdered cardamom
½ tsp. salt
Nut Mixture
¼ cup light brown sugar
1 tbsp. cinnamon
½ cup chopped walnuts
*oats can be substituted for the walnuts for an allergy-friendly cake.
Cream together butter and sugar until light and fluffy.
Add eggs and vanilla and beat in well.
Sift together dry ingredients.
Add sour cream and flour mixture alternately, beginning and ending with flour.
Fold in each addition just enough to blend.
Don’t beat or otherwise overmix.
Mix together nut mixture.
Spoon 1/3 of the batter into a large well-buttered Bundt or tube pan, then ½ of the nut mixture, then 1/3 of the batter, then remaining nuts, then remaining batter.
Bake at 350F for 1 ½ hours until brown on top and dry when you insert a prober all the way down.
Turn out onto a plate after 10 minutes of cooling.
Easy Chocolate Cake
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Heat oven to 350F.
Grease and flour two 9-inch round baking pans.
Combine dry ingredients in large bowl.
Add eggs, milk, oil, and vanilla.
Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Pour into pans.
Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Serve cool.
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Heat oven to 350F.
Grease and flour two 9-inch round baking pans.
Combine dry ingredients in large bowl.
Add eggs, milk, oil, and vanilla.
Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Pour into pans.
Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Serve cool.
Thick & Chewy Chocolate Chip Cookies
2 cups plus 2 tablespoons flour
1/2 tsp salt
12 tbsp butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 tsp vanilla extract
1 1/2 cup chocolate chips
Adjust oven racks to upper and lower middle positions and heat oven to 325F.
Line two large cookie sheets with parchment paper.
Whisk flour, baking soda, and salt and set aside.
Mix butter and sugars and beat in egg, yolk, and vanilla.
Add dry ingredients and stir in chips.
Roll dough into balls and bake 15 to 18 minutes, reversing sheet position halfway through baking.
2 cups plus 2 tablespoons flour
1/2 tsp salt
12 tbsp butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 tsp vanilla extract
1 1/2 cup chocolate chips
Adjust oven racks to upper and lower middle positions and heat oven to 325F.
Line two large cookie sheets with parchment paper.
Whisk flour, baking soda, and salt and set aside.
Mix butter and sugars and beat in egg, yolk, and vanilla.
Add dry ingredients and stir in chips.
Roll dough into balls and bake 15 to 18 minutes, reversing sheet position halfway through baking.
Brown Sugar Poundcake
Cake
2 cups butter, at room temperature
3 cups brown sugar, packed
6 eggs
2 tsp vanilla extract
2 tsp baking powder
4 cups unbleached white pastry flour
1/2 cup milk or heavy cream
Glaze
1/2 cup confectioner's sugar
3 tbsp brown sugar, packed
2 tbsp milk or water
Cinnamon-Sugar Topping
3 tbsp brown sugar, packed
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Preheat the oven to 350F.
Butter a 10-inch bundt pan and dust it with flour.
Using an electric mixer, cream the butter and brown sugar until light.
Add the eggs and vanilla and beat until fluffy.
In a separate bowl, stir together the baking powder and four.
With the mixer on low speed, add the flour mixture in two batches, alternating with the milk.
Beat until well blended, another minute or so.
Scrape the batter into the prepared pan and bake for about 75 minutes, or until a knife inserted into the center comes out clean.
The cake should be golden brown, firm, and pulling slightly away from the pan.
While the cake bakes, prepare the glaze and topping.
In a small bowl, mix all of the glaze ingredients together until smooth.
In a cup, stir together the brown sugar, cinnamon, and nutmeg for the topping and set aside.
When the cake is done, cool upright on a rack for 10 minutes and then invert onto a serving plate, leaving the baking pan in place for another 10 minutes before removing it.
Then apply the glaze and topping while the cake is still warm.
Using a pastry brush, quickly coat the surface of the cake with the glaze and immediately sprinkle the topping on the moist glaze.
Carefully tip the cake a bit while sprinkling, so that sugar will adhere to the sides as well as the top.
Cake
2 cups butter, at room temperature
3 cups brown sugar, packed
6 eggs
2 tsp vanilla extract
2 tsp baking powder
4 cups unbleached white pastry flour
1/2 cup milk or heavy cream
Glaze
1/2 cup confectioner's sugar
3 tbsp brown sugar, packed
2 tbsp milk or water
Cinnamon-Sugar Topping
3 tbsp brown sugar, packed
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Preheat the oven to 350F.
Butter a 10-inch bundt pan and dust it with flour.
Using an electric mixer, cream the butter and brown sugar until light.
Add the eggs and vanilla and beat until fluffy.
In a separate bowl, stir together the baking powder and four.
With the mixer on low speed, add the flour mixture in two batches, alternating with the milk.
Beat until well blended, another minute or so.
Scrape the batter into the prepared pan and bake for about 75 minutes, or until a knife inserted into the center comes out clean.
The cake should be golden brown, firm, and pulling slightly away from the pan.
While the cake bakes, prepare the glaze and topping.
In a small bowl, mix all of the glaze ingredients together until smooth.
In a cup, stir together the brown sugar, cinnamon, and nutmeg for the topping and set aside.
When the cake is done, cool upright on a rack for 10 minutes and then invert onto a serving plate, leaving the baking pan in place for another 10 minutes before removing it.
Then apply the glaze and topping while the cake is still warm.
Using a pastry brush, quickly coat the surface of the cake with the glaze and immediately sprinkle the topping on the moist glaze.
Carefully tip the cake a bit while sprinkling, so that sugar will adhere to the sides as well as the top.
Pumpkin Date Nut Loaf
4 oz cream cheese
1/4 cup butter, softened
1 1/4 cup brown sugar, packed
2 eggs
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2/3 cup chopped dates
2/3 cup chopped pecans
1 cup pumpkin purée
In a large bowl, beat together cream cheese,butter, and sugar until fluffy.
Beat in eggs and vanilla.
Mix together dry ingredients, dates, and nuts.
Mix wet and dry ingredients and spread in a greased loaf pan.
Bake at 350F for 50-60 minutes.
Cool and let stand for 12 hours before slicing.
Note: The dates can be replaced with chopped apples, and pumpkin seeds and walnuts are both good substitutes for the pecans.
4 oz cream cheese
1/4 cup butter, softened
1 1/4 cup brown sugar, packed
2 eggs
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2/3 cup chopped dates
2/3 cup chopped pecans
1 cup pumpkin purée
In a large bowl, beat together cream cheese,butter, and sugar until fluffy.
Beat in eggs and vanilla.
Mix together dry ingredients, dates, and nuts.
Mix wet and dry ingredients and spread in a greased loaf pan.
Bake at 350F for 50-60 minutes.
Cool and let stand for 12 hours before slicing.
Note: The dates can be replaced with chopped apples, and pumpkin seeds and walnuts are both good substitutes for the pecans.
Easy Chicken Masala
4 chicken breasts
1 cup yogurt
1/4 cup cilantro
3 tbsp olive oil
1 tbsp garam masala seasoning
1 clove garlic
salt and pepper to taste
2 onions
Marinate chicken in yogurt sauce.
Arrange sliced onions on baking sheet.
Place chicken on onions and cook at 350F for about 1 hour.
4 chicken breasts
1 cup yogurt
1/4 cup cilantro
3 tbsp olive oil
1 tbsp garam masala seasoning
1 clove garlic
salt and pepper to taste
2 onions
Marinate chicken in yogurt sauce.
Arrange sliced onions on baking sheet.
Place chicken on onions and cook at 350F for about 1 hour.
Quick Coffee Cake (Kuchen)
Cake:
1 1/2 cups sifted all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cut butter, softened
1/4 to 1/2 cup sugar
1 large egg
2/3 cup mik
1/2 tsp vanilla extract
Streusel Topping:
1/3 cup sugar
2 tbsp all-purpose or rice flour
2 tbsp unsalted butter
1/2 tsp ground cinnamon
Sift together flour, baking powder, and salt.
Beat butter until creamy in a large bowl with a wooden spoon.
Gradually add sugar and beat until light and fluffy.
Beat in egg and milk.
Beat in the dry ingredients.
Add vanilla and stir until smooth.
Spread the batter in a greased 9-inch square baking pan.
Spread dough with butter and combine sugar, flour, and butter for topping, blending until crumbly.
Add cinnamon and sprinkle the crumbs over the dough.
Bake at 375F for about 25 minutes.
Cake:
1 1/2 cups sifted all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cut butter, softened
1/4 to 1/2 cup sugar
1 large egg
2/3 cup mik
1/2 tsp vanilla extract
Streusel Topping:
1/3 cup sugar
2 tbsp all-purpose or rice flour
2 tbsp unsalted butter
1/2 tsp ground cinnamon
Sift together flour, baking powder, and salt.
Beat butter until creamy in a large bowl with a wooden spoon.
Gradually add sugar and beat until light and fluffy.
Beat in egg and milk.
Beat in the dry ingredients.
Add vanilla and stir until smooth.
Spread the batter in a greased 9-inch square baking pan.
Spread dough with butter and combine sugar, flour, and butter for topping, blending until crumbly.
Add cinnamon and sprinkle the crumbs over the dough.
Bake at 375F for about 25 minutes.
Veggie Bean Burgers
2 tsp olive oil
1 cup chopped onions
4 garlic cloves, minced
1/2 cup grated carrots
1 tsp chili powder
1/2 tsp ground cumin
Two 15 1/2-ounce cans black, pinto, kidney, or chickpeas, rinsed and drained
2 tbsp dijon mustard
2 tbsp soy sauce
2 tbsp catsup
2 tbsp minced parsley
1 1/2 cups cooked brown rice
1 cup chopped mushrooms
1 tsp vegetable oil
Heat olive oil in a large skillet over medium heat.
Add and cook onions and garlic, stirring until softened.
Add carrots, chili powder, and cumin and cook over low heat for 5 minutes.
Remove from the heat and let cool.
Mash beans, mustard, soy sauce, catsup, and parsley in a large bowl.
Stir in the vegetable mixture.
Add rice and mushrooms.
Season to taste with salt and black and red pepper.
Form the mixture into six 3- to 4-inch patties.
Heat vegetable oil in a nonstick skillet.
Add the burgers and cook over medium-low heat, for 5 to 8 minutes per side, until browned and crisp.
2 tsp olive oil
1 cup chopped onions
4 garlic cloves, minced
1/2 cup grated carrots
1 tsp chili powder
1/2 tsp ground cumin
Two 15 1/2-ounce cans black, pinto, kidney, or chickpeas, rinsed and drained
2 tbsp dijon mustard
2 tbsp soy sauce
2 tbsp catsup
2 tbsp minced parsley
1 1/2 cups cooked brown rice
1 cup chopped mushrooms
1 tsp vegetable oil
Heat olive oil in a large skillet over medium heat.
Add and cook onions and garlic, stirring until softened.
Add carrots, chili powder, and cumin and cook over low heat for 5 minutes.
Remove from the heat and let cool.
Mash beans, mustard, soy sauce, catsup, and parsley in a large bowl.
Stir in the vegetable mixture.
Add rice and mushrooms.
Season to taste with salt and black and red pepper.
Form the mixture into six 3- to 4-inch patties.
Heat vegetable oil in a nonstick skillet.
Add the burgers and cook over medium-low heat, for 5 to 8 minutes per side, until browned and crisp.
Baklava
"It is the best known of all phyllo pastries. In Greece, it was originally an Easter specialty, made with 40 layers of pastry representing the 40 days of lent."
pastry:
3 cups coarsely chopped nuts (walnuts, pistachios, almonds, and/or pecans)
1/4 cup sugar
1 tsp grated lemon zest
1/2 tsp ground cinnamon
1 cup butter
1 pound phyllo dough
syrup:
1 1/3 cups water
1 1/3 cups sugar
1/3 cup honey
1 tablespoon fresh lemon juice
zest of 1 orange- removed in large strips
Butter a 13x9-inch baking pan.
Chop or coarsely grind nuts.
Stir together sugar, lemon zest, and cinnamon in a small bowl.
Melt butter.
Unfold phyllo dough and stack it on a work surface.
Trim the phyllo into 13x9-inch sheets; save the scraps for another use, if desired Keep the stack covered with plastic wrap and a damp towel. Place 2 phyllo sheets in the baking pan and brush the top sheet evenly with melted butter.
Add 2 more sheets and brush with butter, then repeat once more, for a total of 6 sheets.
Sprinkle with half of the nuts and then half of the sugar mixture.
Cover the filling with 2 phyllo sheets, butter the top sheet, and repeat until there are 6 sheets on top of the filling.
Cover with the remaining phyllo sheets, adding them 2 at a time and buttering only the second sheet each time.
Brush the top with the remaining butter.
Using a sharp serrated knife, cut through all of the layers to make 2-inch diamonds, or squares.
This is important, because you will not be able to cut the baklava once it is baked without crushing the pastry; it also allows the syrup to soak in and around each piece.
Bake for 30 minutes at 325F.
Reduce the oven temperature to 300F.
Continue to bake until the baklava is golden brown, 45 to 60 minutes.
Meanwhile, during the last 30 minutes of baking, combine the ingredients of the syrup in a saucepan.
Bring the mixture to a gentle boil, stirring to dissolve the sugar, hen reduce the heat ands immer, uncovered, for 15 minutes.
Strain the hot syrup and pour evenly over the baked baklava.
Let cool completely, at least four hours, before serving.
"It is the best known of all phyllo pastries. In Greece, it was originally an Easter specialty, made with 40 layers of pastry representing the 40 days of lent."
pastry:
3 cups coarsely chopped nuts (walnuts, pistachios, almonds, and/or pecans)
1/4 cup sugar
1 tsp grated lemon zest
1/2 tsp ground cinnamon
1 cup butter
1 pound phyllo dough
syrup:
1 1/3 cups water
1 1/3 cups sugar
1/3 cup honey
1 tablespoon fresh lemon juice
zest of 1 orange- removed in large strips
Butter a 13x9-inch baking pan.
Chop or coarsely grind nuts.
Stir together sugar, lemon zest, and cinnamon in a small bowl.
Melt butter.
Unfold phyllo dough and stack it on a work surface.
Trim the phyllo into 13x9-inch sheets; save the scraps for another use, if desired Keep the stack covered with plastic wrap and a damp towel. Place 2 phyllo sheets in the baking pan and brush the top sheet evenly with melted butter.
Add 2 more sheets and brush with butter, then repeat once more, for a total of 6 sheets.
Sprinkle with half of the nuts and then half of the sugar mixture.
Cover the filling with 2 phyllo sheets, butter the top sheet, and repeat until there are 6 sheets on top of the filling.
Cover with the remaining phyllo sheets, adding them 2 at a time and buttering only the second sheet each time.
Brush the top with the remaining butter.
Using a sharp serrated knife, cut through all of the layers to make 2-inch diamonds, or squares.
This is important, because you will not be able to cut the baklava once it is baked without crushing the pastry; it also allows the syrup to soak in and around each piece.
Bake for 30 minutes at 325F.
Reduce the oven temperature to 300F.
Continue to bake until the baklava is golden brown, 45 to 60 minutes.
Meanwhile, during the last 30 minutes of baking, combine the ingredients of the syrup in a saucepan.
Bring the mixture to a gentle boil, stirring to dissolve the sugar, hen reduce the heat ands immer, uncovered, for 15 minutes.
Strain the hot syrup and pour evenly over the baked baklava.
Let cool completely, at least four hours, before serving.
Nut-Free Blossom Cookies
1 cup plus 2 tablespoons all-purpose flour
1/2 tsp baking soda
1/2 cup softened butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1/4 tsp salt
1 1/2 tsp vanilla
about 36 Hershey's kisses
Whisk together flour and baking soda.
In a large bowl, beat together butter and sugars.
Add egg, salt, and vanilla and beat until well combined.
Stir in the flour mixture until well blended and smooth.
Drop the dough by heaping teaspoonfuls about 2 inches apart on greased or lined cookie sheets.
Press a kiss into the center of each cookie.
Bake at 375F until the cookies are just slightly colored on top and the edges are brown, 8 to 10 minutes.
Let stand briefly, then remove to a rack to cool.
1 cup plus 2 tablespoons all-purpose flour
1/2 tsp baking soda
1/2 cup softened butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1/4 tsp salt
1 1/2 tsp vanilla
about 36 Hershey's kisses
Whisk together flour and baking soda.
In a large bowl, beat together butter and sugars.
Add egg, salt, and vanilla and beat until well combined.
Stir in the flour mixture until well blended and smooth.
Drop the dough by heaping teaspoonfuls about 2 inches apart on greased or lined cookie sheets.
Press a kiss into the center of each cookie.
Bake at 375F until the cookies are just slightly colored on top and the edges are brown, 8 to 10 minutes.
Let stand briefly, then remove to a rack to cool.
Maple-Walnut Layer Cake with Easy Maple Frosting
Cake:
11/2 cups walnut halves, plus extra for garnish
1 cup unsalted butter, softened, plus extra for pans
3/4 cup granulated sugar
3/4 cup firmly packed light-brown sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
3 cups cake flour, plus extra for pans
1 1/2 tsp baking powder
1 tsp kosher salt
3/4 tsp baking soda
1 cup maple syrup
1/2 cup milk
1/2 cup sour cream
Frosting:
1/2 cup maple syrup
1/2 cup softened butter
8 ounces softened cream cheese
4 cups confectioner's sugar
1 tbsp heavy cream
1 tsp vanilla extract
Garnish: walnut halves
Butter and flour three 8-inch cake pans.
First, prepare the walnuts: In a medium-size skillet over medium heat, toast nuts lightly until light brown and fragrant, 5 to 7 minutes. Cool nuts, then pulse in a blender or food processor until nuts have the texture of bulgur. Set aside.
Next, make the cake: In a large bowl, cream butter and sugars with an electric mixer until light and fluffy.
In another bowl, beat eggs and yolks lightly with vanilla, then add to butter mixture and beat until incorporated.
In a separate bowl, whisk together four, baking powder, salt, and baking soda; set aside.
In a fourth bowl, whisk together maple syrup, milk, and sour cream, set aside.
Ad one-third of the dry ingredients to the butter/egg mixture and stir until just moistened; then add one-third of the maple/sour-cream mixture. Repeat until all ingredients are combined.
Gently fold in walnuts.
Divide batter among the three prepared cake pans.
Bake at 350F for 30 minutes, or until cake springs back to the touch.
Meanwhile, make the frosting:Put syrup in a small saucepan and simmer, uncovered, until reduced to 2 tablespoons, 15 to 20 minutes.
Set aside to cool.
Cream together butter and cream cheese; then add sugar and mix well.
Add cooled reduced syrup, ream, and vanilla; beat until smooth.
When cakes are done, cool them in their pans 30 to 45 minutes.
Then remove rom pans, layer, and frost.
Garnish with walnut halves.
Cake:
11/2 cups walnut halves, plus extra for garnish
1 cup unsalted butter, softened, plus extra for pans
3/4 cup granulated sugar
3/4 cup firmly packed light-brown sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
3 cups cake flour, plus extra for pans
1 1/2 tsp baking powder
1 tsp kosher salt
3/4 tsp baking soda
1 cup maple syrup
1/2 cup milk
1/2 cup sour cream
Frosting:
1/2 cup maple syrup
1/2 cup softened butter
8 ounces softened cream cheese
4 cups confectioner's sugar
1 tbsp heavy cream
1 tsp vanilla extract
Garnish: walnut halves
Butter and flour three 8-inch cake pans.
First, prepare the walnuts: In a medium-size skillet over medium heat, toast nuts lightly until light brown and fragrant, 5 to 7 minutes. Cool nuts, then pulse in a blender or food processor until nuts have the texture of bulgur. Set aside.
Next, make the cake: In a large bowl, cream butter and sugars with an electric mixer until light and fluffy.
In another bowl, beat eggs and yolks lightly with vanilla, then add to butter mixture and beat until incorporated.
In a separate bowl, whisk together four, baking powder, salt, and baking soda; set aside.
In a fourth bowl, whisk together maple syrup, milk, and sour cream, set aside.
Ad one-third of the dry ingredients to the butter/egg mixture and stir until just moistened; then add one-third of the maple/sour-cream mixture. Repeat until all ingredients are combined.
Gently fold in walnuts.
Divide batter among the three prepared cake pans.
Bake at 350F for 30 minutes, or until cake springs back to the touch.
Meanwhile, make the frosting:Put syrup in a small saucepan and simmer, uncovered, until reduced to 2 tablespoons, 15 to 20 minutes.
Set aside to cool.
Cream together butter and cream cheese; then add sugar and mix well.
Add cooled reduced syrup, ream, and vanilla; beat until smooth.
When cakes are done, cool them in their pans 30 to 45 minutes.
Then remove rom pans, layer, and frost.
Garnish with walnut halves.
Cinnamon Biscuits
2 cups flour
1 tbsp baking powder
1 tsp salt
¼ tsp baking soda
¼ cup vegetable oil
¾ cup buttermilk
8 tbsp softened butter
¾ cup sugar
1 tsp cinnamon
Combine flour, baking powder, salt and baking soda.
Stir in vegetable oil, add buttermilk, and stir until just blended.
Knead dough on lightly floured surface until just smooth.
Roll dough into 15x8 inch rectangle.
Lightly grease 9-inch round baking pan.
Spread butter over dough.
Combine granulated sugar and cinnamon and sprinkle over butter.
Roll up rectangle starting from one long side.
Pinch seams to seal.
Cut roll into 1 ½ inch slices.
Arrange slices, cut side up, in greased baking pan.
Bake at 400F until lightly browned, about 20 minutes.
Top with glaze if desired and serve hot.
2 cups flour
1 tbsp baking powder
1 tsp salt
¼ tsp baking soda
¼ cup vegetable oil
¾ cup buttermilk
8 tbsp softened butter
¾ cup sugar
1 tsp cinnamon
Combine flour, baking powder, salt and baking soda.
Stir in vegetable oil, add buttermilk, and stir until just blended.
Knead dough on lightly floured surface until just smooth.
Roll dough into 15x8 inch rectangle.
Lightly grease 9-inch round baking pan.
Spread butter over dough.
Combine granulated sugar and cinnamon and sprinkle over butter.
Roll up rectangle starting from one long side.
Pinch seams to seal.
Cut roll into 1 ½ inch slices.
Arrange slices, cut side up, in greased baking pan.
Bake at 400F until lightly browned, about 20 minutes.
Top with glaze if desired and serve hot.
Honey-Moist Cornbread
1 cup flour
1 cup yellow cornmeal
¼ cup sugar
1 tbsp baking powder
½ tsp salt
1 cup cream
¼ cup butter
¼ cup honey
2 eggs, slightly beaten
Stir together flour, cornmeal, sugar, baking powder, and salt.
Stir in liquid ingredients until just moistened.
Pour into greased 9x9 baking pan.
Bake at 400F for 20-25 minutes.
1 cup flour
1 cup yellow cornmeal
¼ cup sugar
1 tbsp baking powder
½ tsp salt
1 cup cream
¼ cup butter
¼ cup honey
2 eggs, slightly beaten
Stir together flour, cornmeal, sugar, baking powder, and salt.
Stir in liquid ingredients until just moistened.
Pour into greased 9x9 baking pan.
Bake at 400F for 20-25 minutes.
Chocolate Sour Cream Cake
1 3/4 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
2/3 cup softened butter
2 cups sour cream
2 eggs
1 tsp vanilla extract
Combine dry ingredients.
Blend wet ingredients.
Mix batter until moist.
Spread in a greased and floured 13x9 inch pan.
Bake at 350F for 40-45 minutes.
1 3/4 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
2/3 cup softened butter
2 cups sour cream
2 eggs
1 tsp vanilla extract
Combine dry ingredients.
Blend wet ingredients.
Mix batter until moist.
Spread in a greased and floured 13x9 inch pan.
Bake at 350F for 40-45 minutes.
Maine Blueberry Cake
1/2 cup butter
2 eggs, separated
1 cup sugar
1/4 tsp salt
1 1/2 cup flour
1 tsp baking powder
1/3 cup milk
1 tsp vanilla
1 1/2 cup blueberries
Beat egg whites until stiff peaks form.
Add 1/4 cup sugar and beat until stiff again.
Leave aside.
Cream butter.
Add salt and vanilla.
Add remaining sugar gradually.
Add unbeaten egg yolks.
Beat until creamy.
Add dry ingredients alternating with milk.
Gently fold in egg whites and berries.
Spread batter in a greased 8x8 pan.
Sprinkle with sugar.
Bake at 350F for 50-60 minutes.
1/2 cup butter
2 eggs, separated
1 cup sugar
1/4 tsp salt
1 1/2 cup flour
1 tsp baking powder
1/3 cup milk
1 tsp vanilla
1 1/2 cup blueberries
Beat egg whites until stiff peaks form.
Add 1/4 cup sugar and beat until stiff again.
Leave aside.
Cream butter.
Add salt and vanilla.
Add remaining sugar gradually.
Add unbeaten egg yolks.
Beat until creamy.
Add dry ingredients alternating with milk.
Gently fold in egg whites and berries.
Spread batter in a greased 8x8 pan.
Sprinkle with sugar.
Bake at 350F for 50-60 minutes.
Doris Maxim’s Molasses Cookies
1 cup sugar
1 cup butter
1 cup buttermilk
1 cup molasses
1 tsp ginger
4 tsp baking soda
pinch salt
1 egg
5 cups flour
Cream together sugar and butter.
Stir in buttermilk and molasses.
Add soda, salt, and beaten egg.
Stir in flour and ginger gradually.
Drop dough by teaspoonfuls onto cookie sheet or roll and cut dough with cutters.
Bake at 350F for 8-10 minutes.
Sprinkle with sugar and cool on wire racks.
1 cup sugar
1 cup butter
1 cup buttermilk
1 cup molasses
1 tsp ginger
4 tsp baking soda
pinch salt
1 egg
5 cups flour
Cream together sugar and butter.
Stir in buttermilk and molasses.
Add soda, salt, and beaten egg.
Stir in flour and ginger gradually.
Drop dough by teaspoonfuls onto cookie sheet or roll and cut dough with cutters.
Bake at 350F for 8-10 minutes.
Sprinkle with sugar and cool on wire racks.
Pumpkin Scones
scones:
2 1/4 cups flour
1/3 cup sugar
1 tbsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1 tsp ginger
1 1/2 sticks butter
1/2 cup pumpkin
1/3 cup plus 2 tablespoons cream
1/2 tsp vanilla
filling:
2 tbsp butter
1/4 cup pumpkin
4 oz cream cheese
2/3 cup confectioner's sugar
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Sift together dry ingredients.
Cut in butter with pastry blender.
Stir in pumpkin, cream, and vanilla with rubber spatula.
Form into large round dough ball, adding more liquid or flour if necessary for workable dough.
Cut dough ball into four equal pieces and flatten each piece into a 6-inch circle with palms on floured surface.
Top two of the rounds with filling spread about 1/4 inch thick.
Place remaining two dough rounds on top and pinch edges to seal.
Cut each of the two circles into six wedges and pinch edges of each wedge to seal.
Dip wedges in flour if the dough has become sticky.
Place wedges on greased cookie sheet and bake at 400F for 10 minutes.
These are great as a breakfast item. To serve them as a lovely dessert, top with milk glaze or another basic white frosting of your choice.
scones:
2 1/4 cups flour
1/3 cup sugar
1 tbsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1 tsp ginger
1 1/2 sticks butter
1/2 cup pumpkin
1/3 cup plus 2 tablespoons cream
1/2 tsp vanilla
filling:
2 tbsp butter
1/4 cup pumpkin
4 oz cream cheese
2/3 cup confectioner's sugar
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Sift together dry ingredients.
Cut in butter with pastry blender.
Stir in pumpkin, cream, and vanilla with rubber spatula.
Form into large round dough ball, adding more liquid or flour if necessary for workable dough.
Cut dough ball into four equal pieces and flatten each piece into a 6-inch circle with palms on floured surface.
Top two of the rounds with filling spread about 1/4 inch thick.
Place remaining two dough rounds on top and pinch edges to seal.
Cut each of the two circles into six wedges and pinch edges of each wedge to seal.
Dip wedges in flour if the dough has become sticky.
Place wedges on greased cookie sheet and bake at 400F for 10 minutes.
These are great as a breakfast item. To serve them as a lovely dessert, top with milk glaze or another basic white frosting of your choice.
Real Thai Peanut Sauce (The Very Best)
One 13.5-ounce can of full-fat coconut mil
2 ounces (approximately ¼ cup) of Thai red curry paste
¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added
½ tablespoon sal
¾ cup sugar
2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar
½ cup water
Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly
Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
Let cool to room temperature before serving.
This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully.
One 13.5-ounce can of full-fat coconut mil
2 ounces (approximately ¼ cup) of Thai red curry paste
¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added
½ tablespoon sal
¾ cup sugar
2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar
½ cup water
Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly
Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
Let cool to room temperature before serving.
This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully.
Lemon-Pepper Vinaigrette
½ cup fresh lemon juice
2 tbsp red wine vinegar (I used balsamic this time)
1 cup olive oil
1 tsp minced garlic
1 tsp salt
1 ½ tsp black pepper
½ tsp oregano
½ tsp parsley
½ tsp rosemary
½ tsp thyme
Whisk ingredients together and store in a Mason jar. Shake before serving.
½ cup fresh lemon juice
2 tbsp red wine vinegar (I used balsamic this time)
1 cup olive oil
1 tsp minced garlic
1 tsp salt
1 ½ tsp black pepper
½ tsp oregano
½ tsp parsley
½ tsp rosemary
½ tsp thyme
Whisk ingredients together and store in a Mason jar. Shake before serving.
Moosewood Pumpkin Cookies
1 cup butter
1 cup sugar
1 cup pumpkin puree
1 egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups unbleached all purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
Optional: 1 cup raisins, chopped nuts, dried cranberries, and/or chopped nuts
Preheat oven to 375 F.
In a large mixing bowl, cream together the butter and sugar.
Add the pumpkin, egg, and vanilla and mix until well blended.
Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt, and add to the mixing bowl.
Stir well to form a soft batter.
Stir in chopped nuts, raisins, or chocolate chips if desired.
Drop by rounded teaspoonfuls onto a large, ungreased baking sheet allowing a little space for the cookies to spread as they bake.
Bake for 10 to 15 minutes, until a toothpick inserted into the center comes out clean and the cookies just being to brown slightly on the bottom.
Transfer to a cooling rack.
Store in your favorite cookie jar.
1 cup butter
1 cup sugar
1 cup pumpkin puree
1 egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups unbleached all purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
Optional: 1 cup raisins, chopped nuts, dried cranberries, and/or chopped nuts
Preheat oven to 375 F.
In a large mixing bowl, cream together the butter and sugar.
Add the pumpkin, egg, and vanilla and mix until well blended.
Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt, and add to the mixing bowl.
Stir well to form a soft batter.
Stir in chopped nuts, raisins, or chocolate chips if desired.
Drop by rounded teaspoonfuls onto a large, ungreased baking sheet allowing a little space for the cookies to spread as they bake.
Bake for 10 to 15 minutes, until a toothpick inserted into the center comes out clean and the cookies just being to brown slightly on the bottom.
Transfer to a cooling rack.
Store in your favorite cookie jar.
Cherry-Chocolate Scones
2 cups flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp cold diced butter
1 tsp orange zest
3/4 cup coarsely chopped dried cherries
3/4 cup miniature chocolate chips
2/3 cup chilled buttermilk
1 large egg yolk
1 tsp vanilla extract
1/4 tsp almond extract
Whisk together flour, sugar, baking powder, baking soda, and salt.
Add butter and orange zest.
Mix with fingers until coarse meal forms.
Add cherries and chocolate chips.
In a separate bowl, whisk together buttermilk, egg yolk, and vanilla and almond extracts.
Add to flour mixture and stir with fork until dough comes together in moist clumps.
Gather dough into a ball and press or roll out to 3/4 inch thickness.
Cut into wedges, place on cookie sheet, and bake at 400F for 15 minutes.
2 cups flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp cold diced butter
1 tsp orange zest
3/4 cup coarsely chopped dried cherries
3/4 cup miniature chocolate chips
2/3 cup chilled buttermilk
1 large egg yolk
1 tsp vanilla extract
1/4 tsp almond extract
Whisk together flour, sugar, baking powder, baking soda, and salt.
Add butter and orange zest.
Mix with fingers until coarse meal forms.
Add cherries and chocolate chips.
In a separate bowl, whisk together buttermilk, egg yolk, and vanilla and almond extracts.
Add to flour mixture and stir with fork until dough comes together in moist clumps.
Gather dough into a ball and press or roll out to 3/4 inch thickness.
Cut into wedges, place on cookie sheet, and bake at 400F for 15 minutes.
Butterscotch Blondies
1 cup all-purpose flour
¼ tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
½ cup unsalted butter
2/3 cup packed light brown sugar
¼ cup white sugar
1 large egg
1 large egg yolk
1 tbsp honey
1 ½ tsp vanilla extract
Preheat the oven to 350F.
Grease an 8-inch square baking pan lined with foil.
Whisk together flour, baking powder, baking soda, and salt.
In a large heavy saucepan, melt, then boil butter, stirring constantly until light golden brown.
Remove from heat and stir in sugars until well blended.
Let cool to barely warm. Stir in egg, egg yolk, honey, and vanilla until well combined.
Scrape batter into the pan.
Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Cool completely in the pan before serving.
1 cup all-purpose flour
¼ tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
½ cup unsalted butter
2/3 cup packed light brown sugar
¼ cup white sugar
1 large egg
1 large egg yolk
1 tbsp honey
1 ½ tsp vanilla extract
Preheat the oven to 350F.
Grease an 8-inch square baking pan lined with foil.
Whisk together flour, baking powder, baking soda, and salt.
In a large heavy saucepan, melt, then boil butter, stirring constantly until light golden brown.
Remove from heat and stir in sugars until well blended.
Let cool to barely warm. Stir in egg, egg yolk, honey, and vanilla until well combined.
Scrape batter into the pan.
Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Cool completely in the pan before serving.
Christine's Brown Sugar- Rhubarb Muffins (or, cake!)
Muffins:
3 cups flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1 tsp salt
2 eggs
1 cup buttermilk
2/3 cup vegetable oil
2 tsp vanilla extract
2 cups diced rhubarb
1 cup chopped walnuts
Topping:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 tsp ground cinnamon
In a large bowl, combine the flour, brown sugar, baking soda, and salt.
In a small bowl, beat the eggs, buttermilk, oil, and vanilla.
Stir into dry ingredients just until moistened.
Fold in rhubarb and walnuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 for 18-20 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks.
Serve warm.
This recipe yields 20 muffins, but we made it as a cake instead. Rather than walnuts, we used oats in the topping because they are allergy-friendly. If you decide to make this as a cake, a powdered-sugar milk glaze makes a great accent.
Muffins:
3 cups flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1 tsp salt
2 eggs
1 cup buttermilk
2/3 cup vegetable oil
2 tsp vanilla extract
2 cups diced rhubarb
1 cup chopped walnuts
Topping:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 tsp ground cinnamon
In a large bowl, combine the flour, brown sugar, baking soda, and salt.
In a small bowl, beat the eggs, buttermilk, oil, and vanilla.
Stir into dry ingredients just until moistened.
Fold in rhubarb and walnuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 for 18-20 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks.
Serve warm.
This recipe yields 20 muffins, but we made it as a cake instead. Rather than walnuts, we used oats in the topping because they are allergy-friendly. If you decide to make this as a cake, a powdered-sugar milk glaze makes a great accent.
Oatmeal-Chocolate Chip Cookies:
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs, at room temperature
1 tsp pure vanilla extract
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
Preheat the oven to 375 F.
Line two sheet pans with parchment paper.
In a small bowl, whisk together the flour, salt, and baking powder and set aside.
Using an electric mixer, cream the butter and sugars until light and fluffy.
Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
Add the vanilla.
Add the dry ingredients and mix until just incorporated.
Add the oats and mix just to blend.
Add the chips and mix again briefly.
Spoon heaping tablespoons of dough 2 inches apart onto the sheet pans.
Bake until the edges are golden brown, about 12 to 15 minutes.
Remove from the oven and cool slightly on the pan, then transfer to a wire rack to cool completely.
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs, at room temperature
1 tsp pure vanilla extract
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
Preheat the oven to 375 F.
Line two sheet pans with parchment paper.
In a small bowl, whisk together the flour, salt, and baking powder and set aside.
Using an electric mixer, cream the butter and sugars until light and fluffy.
Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
Add the vanilla.
Add the dry ingredients and mix until just incorporated.
Add the oats and mix just to blend.
Add the chips and mix again briefly.
Spoon heaping tablespoons of dough 2 inches apart onto the sheet pans.
Bake until the edges are golden brown, about 12 to 15 minutes.
Remove from the oven and cool slightly on the pan, then transfer to a wire rack to cool completely.
Sea Salt-Caramel Popcorn:
Pop on the stove or in an air popper popcorn.
Melt in a saucepan over medium heat white sugar, coconut oil, sea salt, and pure vanilla extract.
When the sugar has caramelized and is boiling steadily, pour it in a stream over the popcorn, stirring constantly.
The caramel will harden quickly around the kernels.
This makes a great allergen-free dessert as butter or any vegetable oil can be substituted for the coconut.
Some great additions are whole almonds, peanuts, and chocolate-covered raisins. Leftover popcorn makes a great snack for the lunchbox or the trail and the caramel coating helps it keep longer. Be sure to store it in something airtight, though, especially in humid weather.
Pop on the stove or in an air popper popcorn.
Melt in a saucepan over medium heat white sugar, coconut oil, sea salt, and pure vanilla extract.
When the sugar has caramelized and is boiling steadily, pour it in a stream over the popcorn, stirring constantly.
The caramel will harden quickly around the kernels.
This makes a great allergen-free dessert as butter or any vegetable oil can be substituted for the coconut.
Some great additions are whole almonds, peanuts, and chocolate-covered raisins. Leftover popcorn makes a great snack for the lunchbox or the trail and the caramel coating helps it keep longer. Be sure to store it in something airtight, though, especially in humid weather.
Carrots Vichy:
Chop onions and soften in butter.
Add sliced carrots and drizzle with maple syrup.
Cover and cook on medium heat until soft.
These are easy to prepare and absolutely delicious.
Chop onions and soften in butter.
Add sliced carrots and drizzle with maple syrup.
Cover and cook on medium heat until soft.
These are easy to prepare and absolutely delicious.