Stop in and relax: 2012

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Cooking Tips

Here are some baking substitutions when you're making great dessert recipes you might find helpful: 1 cup Cake Flour : Put 2 tablespoons of cornstarch into a 1 cup measuring cup and fill it the rest of the way with All-Purpose Flour. Blend. Presto! You have cake flour. 1 cup Self-Rising Flour 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. 1/2 teaspoon Cream of Tartar : 1/2 teaspoon white vinegar or lemon juice. 1 cup Buttermilk : Add a tablespoon of white vinegar (or lemon juice)to a cup of milk and let it stand for 5 to 10 minutes. 1 can Sweetened Condensed Milk : 1 cup nonfat dry milk, 2/3 cup granulated white sugar, 1/2 cup boiling water, 3 tablespoons of melted unsalted butter (mix in a blender or food processor until smooth). Sour Cream : just use plain yogurt. 1 teaspoon Lemon zest : use orange or lime zest or substitute 1/2 teaspoon lemon extract. 1 cup Honey : 3/4 cup maple syrup plus 1/2 cup granulated white sugar or 3/4 cup light or dark corn syrup plus 1/2 cup granulated white sugar or 3/4 cup light molasses plus 1/2 cup granulated white sugar. 1 ounce Unsweetened Chocolate : 3 tablespoons cocoa powder and 1 tablespoon butter, vegetable oil or shortening 1 ounce Milk Chocolate : 1 ounce bittersweet or semi-sweet chocolate and 1 tablespoon granulated white sugar. 1 teaspoon Baking Powder : 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon corn starch. 1 tablespoon cornstarch : 3 tablespoons all-purpose flour. 1 cup Powdered Sugar 1 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade. 1 cup Shortening : 1 cup butter or margarine for regular or butter-flavored shortening. *DO NOT use vegetable oil for shortening when recipe calls for melted shortening. 1 teaspoon Ground Ginger : 1 teaspoon ground allspice. 1 teaspoon Ground Allspice : 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg. 1 teaspoon Lemon Juice : 1/2 teaspoon of white vinegar.

Berry crisp

9:57 AM Reporter: EMMANUEL JOSEPH 0 Responses

2 12-ounce packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
1/4 cup sugar
1 cup all purpose flour
1 tablespoon fresh lemon juice
3/4 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, diced

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preparation

Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature

Scones

3:38 PM Reporter: EMMANUEL JOSEPH 0 Responses

NGREDIENTS

2 cups all-purpose flour, plus more as needed
1/4 cup plus 1 tablespoon granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon grated lemon zest (from 1 medium lemon)
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled
3/4 cup plus 1 tablespoon heavy cream
1 cup frozen raspberries, kept in the freezer until ready to use

INSTRUCTIONS

Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.
Combine the measured flour, 1/4 cup of the sugar, the baking powder, lemon zest, and salt in a large bowl and whisk to break up any lumps. Using a pastry blender or 2 knives, cut the butter into the flour mixture until small, pea-sized pieces remain.
Pour in 3/4 cup of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it). Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (it’s OK if some break).Starting with the top, berryless third, fold the dough lengthwise into thirds, pressing on the layers as you go (use a spatula or pasty scraper if the dough sticks to the work surface).Flour the rolling pin again and gently roll the dough into an even 1-inch-thick block. If the ends become tapered, square them with your hands. Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.Transfer the scones to the floured plate and place in the freezer for 5 minutes.
Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining 1 tablespoon cream over the tops of the scones and sprinkle with the remaining 1 tablespoon sugar. Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Zucchini, carrot, dates cake

1:41 PM Reporter: EMMANUEL JOSEPH 0 Responses

ZUCCHINI AND CARROT CAKES 3 c. all-purpose flour 1 c. whole wheat flour 2 c. sugar 4 tsp. baking soda 2 tsp. baking powder 2 tsp. salt 2 tsp. cinnamon 1 tsp. cloves (ground) 2 1/2 c. corn oil 8 eggs 2 tsp. vanilla 1 (16 oz.) can applesauce 1/2 c. molasses 2 c. grated carrots 2 c. grated zucchini 2 c. chopped walnuts 1 c. chopped dates Preheat oven to 350 degrees. Combine all dry ingredients. In another bowl, combine eggs, oil and vanilla and blend into dry ingredients. Add molasses, applesauce, carrots, zucchini, walnuts and dates. Pour into 3 well greased 9x5 inch loaf pans.

Pumpkin Bread

11:18 AM Reporter: EMMANUEL JOSEPH 0 Responses

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon dry ginger powder

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 cup applesauce

3 eggs

1/4 teaspoon salt

1 cup sugar

1/2 cup brown sugar

1/2 teaspoon vanilla

1 cup pumpkin puree

1/2 cup canola oil

Directions:

Preheat oven to 350°F.

Butter and flour an 8x4 inch loaf pan

Beat sugar and oil in a large bowl to blend.

Mix in eggs, pumpkin, and apple sauce.

Sift flour, cloves, ginger powder, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl.

Stir into pumpkin mixture in 2 additions.

Pour into the pan.

Bake until tester comes out clean, usually takes 1 hour.

Transfer to cooling racks and cool for 10 minutes.

Turn out onto racks and cool completely.

Candied Peanuts from the streets of New York

5:19 PM Reporter: EMMANUEL JOSEPH 0 Responses

Ingredients:

2 cups (275g) raw peanuts (you can also use almonds, non-roasted cashews, sliced coconut)
1 cup (200g) sugar
1/3 cup (75ml) water
a sprinkle of coarse sea salt
optional: ground cinnamon or chili powder

In a wide, heavy-duty skillet, mix the peanuts with the sugar and water. Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up. It will take a few minutes.

At this point, the peanuts will get crusty and the sugar will crystallize.

The peanuts will become dry and sandy, which is perfectly normal. Don’t worry; you didn’t mess up. Lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the peanuts in it, coating them as much as possible.

As you go, tilt the pan, removing it from the heat from time-to-time to regulate the heat and the syrup, so you can coat the nuts with the liquid as it darkens without burning the peanuts or the syrup. This is the only tricky part—I like to get the peanuts as deeply-bronzed as possible. if the mixture starts to smoke, remove it from the heat and stir.

Right before they’re done, sprinkle the peanuts with a sizable pinch of flaky salt (and pinch of cinnamon or chili powder, if you want), stir them a couple of times, then tilt the peanuts out onto a baking sheet or a marble countertop.

Let the peanuts cool completely, then break up any clumps. Store in an airtight container, where they’ll keep up to a week.

Dessert Tips

5:15 PM Reporter: EMMANUEL JOSEPH 0 Responses

In the old south, most of the great recipes were developed by African Americans and poor white folks who couldn't afford anything but the simplest of ingredients. Many times they would find themselves out of something so they would have to make do with what they had.

If you find yourself in the same spot, here are some baking substitutions when you're making great dessert recipes you might find helpful:

1 cup Cake Flour : Put 2 tablespoons of cornstarch into a 1 cup measuring cup and fill it the rest of the way with All-Purpose Flour. Blend. Presto! You have cake flour.

1 cup Self-Rising Flour 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

1/2 teaspoon Cream of Tartar : 1/2 teaspoon white vinegar or lemon juice. Banana Pudding

1 cup Buttermilk : Add a tablespoon of white vinegar (or lemon juice)to a cup of milk and let it stand for 5 to 10 minutes.

1 can Sweetened Condensed Milk : 1 cup nonfat dry milk, 2/3 cup granulated white sugar, 1/2 cup boiling water, 3 tablespoons of melted unsalted butter (mix in a blender or food processor until smooth).

Sour Cream : just use plain yogurt.

1 teaspoon Lemon zest : use orange or lime zest or substitute 1/2 teaspoon lemon extract.

1 cup Honey : 3/4 cup maple syrup plus 1/2 cup granulated white sugar

or 3/4 cup light or dark corn syrup plus 1/2 cup granulated white sugar

or 3/4 cup light molasses plus 1/2 cup granulated white sugar.

1 ounce Unsweetened Chocolate : 3 tablespoons cocoa powder and 1 tablespoon butter, vegetable oil or shortening

1 ounce Milk Chocolate : 1 ounce bittersweet or semi-sweet chocolate and 1 tablespoon granulated white sugar.

1 teaspoon Baking Powder : 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon corn starch.

1 tablespoon cornstarch : 3 tablespoons all-purpose flour.

1 cup Powdered Sugar 1 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade.

1 cup Shortening : 1 cup butter or margarine for regular or butter-flavored shortening.

*DO NOT use vegetable oil for shortening when recipe calls for melted shortening.

1 teaspoon Ground Ginger : 1 teaspoon ground allspice.

1 teaspoon Ground Allspice : 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.

1 teaspoon Lemon Juice : 1/2 teaspoon of white vinegar.

Candied Sweet Potatoes

5:12 PM Reporter: EMMANUEL JOSEPH 0 Responses

Here's what you're gonna need:

For the casserole:
5 large sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream

For the topping:
1/2 cup butter, softened
6 tablespoons all-purpose flour
1 1/2 cups packed light brown sugar
1 cup chopped pecans
1 cup of miniature marshmallows

Here's what you need to do:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with non-stick cooking spray. Set aside.

Bake sweet potatoes 35 minutes in the preheated oven or the microwave until they begin to soften. When cool, peel.

In a large bowl, mash the sweet potatoes. Mix in the salt, 1/4 cup of butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Pour into the baking dish. Set aside.

In a medium bowl, combine the rest of the butter along with the flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Sprinkle the miniature marshmallows over the top.

Bake for 30 minutes at 350 degrees F, until topping is crisp and the marshmallows are lightly browned.

I'm sure you're whole family will agree that this recipe for sweet potato casserole is a real winner!

Fried Apples

5:07 PM Reporter: EMMANUEL JOSEPH 0 Responses

Ingredients
3 large apples, peeled, cored and sliced thick
1/2 (1 stick) cup of butter
1/2 teaspoon salt
1 cup of brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 to 1/2 cup of hot water

Here's what you need to do:

Melt the butter in a large heavy bottom skillet.

Stir in the salt and brown sugar. Cook while continuing to stir for 3 to 4 minutes. Add the apples. You can use pretty much any kind of apple you want except maybe a soft apple like a MacIntosh. MacIntosh would probably become mushy. My personal favorites for this recipe are honeycrisp, gala and golden or red delicious.

Continue cooking over medium heat until the apples give up their juice and then the juice thickens and the apples become tender. Depending upon the type of apple you use, this could take a little while.

Add the cinnamon, nutmeg and enough water to make it the desired consistency. I like mine the consistency of pure maple syrup. Not too thick and not too thin. Stir and continue cooking another 3 to 4 minutes. If for some reason you get it too thin, you can always make a little slurry of 1 Tablespoon of cornstarch mixed with 1 Tablespoon of cold water and add it to your apples to thicken it back up a little.

I think you're gonna love this fried apples recipe!

Chicken and mashed potato casserole

5:03 PM Reporter: EMMANUEL JOSEPH 0 Responses

This easy chicken and mashed potato casserole will not only use up those leftover potatoes but will leave you whole family wanting more.

Here's what you are going to need:

2 boneless, skinless chicken breasts
2 cans of cream of chicken soup
1/2 cup of sour cream
1/2 onion, finely chopped
1 1/2 teaspoons of poultry seasoning
1/2 teaspoon of dried sage
1 teaspoon salt
1/2 teaspoon of pepper
1 pound of frozen California Blend Vegetables (broccoli, cauliflower and carrots)
4 cups of leftover mashed potatoes
Paprika for sprinkling on top of the casserole

Here's what you need to do:

Preheat oven to 375 degrees F.

In a large skillet, mix together the 2 cans of soup, sour cream and poultry seasoning. Bring to a simmer over medium low heat.

Cut the chicken breasts into bite sized cubes.

Stir in the chicken and onions.

Add the frozen vegetables and mix well. Bring back up to a simmer. Cover and simmer on low 15 minutes.

Pour into a 2-quart casserole dish.

Spoon the mashed potatoes on top of the gravy mixture in several mounds around the dish.

Carefully spread the potatoes over the entire top of the casserole all the way to the edges.

Sprinkle with paprika.

Bake at 375 F for an hour. If the potatoes are not browned enough, place the dish under the broiler for a few minutes to brown.

Green Beans casserole

5:01 PM Reporter: EMMANUEL JOSEPH 0 Responses

You know what they say....a picture is worth a thousand words! If you don't like cream of mushroom soup or you just want something a little different, try using cream of chicken soup!

green bean casserole recipe

Ingredients:

2 (14.5 ounce) cans of cut green beans, drained
1 (10 3/4 ounce) can of condensed cream of mushroom soup
3/4 cup of milk
1/8 teaspoon of pepper
1 1/3 cups of French Fried Onions

Here's what you need to do:

Preheat oven to 350 F

In a bowl combine the cream of mushroom soup with the milk, pepper, and 2/3 cup of french fried onions. Stir in the drained green beans.

Pour into a 1 1/2 quart casserole dish.

Bake for 30 minutes.

Sprinkle with the remaining french fried onions and bake for an additional 10 minutes.

Southern style Fried Chicken

4:58 PM Reporter: EMMANUEL JOSEPH 0 Responses

Here's what you'll need:

1 Whole Fryer, cut-up (I like to cut each chicken breast in half so that they will cook all the way through without burning.

For the brine:
2 cups of buttermilk
2 Tablespoons kosher salt
1/2 teaspoon black pepper

For dipping the chicken:

2 eggs
1/4 cup Texas Pete Hot Sauce (this will not add heat to the chicken, only flavor, the heat will cook out)

For coating the chicken

2 cups of all-purpose flour
1 Tablespoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground sage
1/2 teaspoon paprika
1/2 tsp ground coriander
1/4 tsp ground thyme
1/4 tsp garlic powder

1 gallon size Ziploc freezer bag
Peanut Oil for frying

Here's what you need to do:

Combine the buttermilk, 2 Tablespoons salt and the pepper.

Place the chicken parts in a glass baking dish.

Pour the buttermilk mixture over the chicken. Turn to make sure that each piece of chicken is thoroughly coated.

Cover with plastic wrap and refrigerate for at least a couple of hours but preferably overnight.

After the chicken has finished marinating, pour the chicken and buttermilk brine into a colander to drain off the buttermilk. Allow to sit for about 15-20 minutes to drain and warm up a bit.

In a large (gallon size) plastic Ziploc bag, combine all of the coating ingredients (flour, salt, accent, pepper, cayenne pepper, sage, paprika, coriander, thyme and garlic powder).

Mix well.

In a shallow dish, mix together the eggs and the hot sauce, set aside.

Drop the chicken pieces, one or two pieces at a time, directly into the flour mixture (don't put it in the egg mixture just yet, that will come in a minute). Shake off excess and place on a baking sheet or plate until all pieces have been coated with flour.

Next, dip each piece of flour coated chicken into the egg mixture.

Return to the flour mixture and shake ( no more than 2-3 pieces at a time) to coat well. Allow to sit on a plate or shallow baking dish for about 15 minutes so that the "crust" will stick to the chicken.

Heat peanut oil to 350 F.

* If using an electric deep fryer, follow the manufacturers' directions.

* If using a dutch oven, fill with 6 to 12 cups but no more than 2/3 full of peanut oil.

* If pan-frying, you'll need a heavy bottom skillet (I recommend cast iron) with about an inch of oil.

Slowly drop the chicken in the HOT oil starting with the dark meat first. Don't get in a big hurry putting in the chicken because you don't want to lower the temperature of the oil too quickly as this will cause your chicken to soak up the oil and be greasy (not a good thing). The temperature of the oil is going to drop to about 300° or so once you put your chicken in. This is the temperature that you want to try to maintain while the chicken cooks.

Fry 3 to 4 pieces of the chicken at a time for 12 to 15 minutes, or until each one is golden brown. Be sure to turn the chicken halfway through the cooking time so that each piece cooks evenly.

Remove the chicken to a rack, paper towels or brown paper bags to drain for about 5 minutes. Put the finished chicken onto a shallow baking sheet and put in a preheated 225°F oven to keep warm while the other pieces are frying.

The cooking times will vary but as a general rule:
(These times are for bone in chicken. Boneless will take only about half the time depending upon the thickness.)

*13-14 minutes for dark meat
*10-12 minutes for white meat

Deviled Eggs

4:55 PM Reporter: EMMANUEL JOSEPH 0 Responses

No holiday, picnic or party at my house would be complete without deviled eggs. My family just expects them to be on the table for every holiday and every picnic. Just like anything else with mayonnaise in it though, you need to make sure that you keep them cold.

Here's what you are going to need:

7 large eggs
1/4 cup mayonnaise
1 teaspoon Spicy Brown Mustard
1/4 teaspoon salt
1/8 teaspoon pepper
paprika

Here's what you need to do:

Put eggs in a pot with enough cold water to completely cover the eggs. Bring to a boil, remove from heat, cover and let stand in hot water for 20 minutes. Drain the eggs, shake them around in the pot to crack them and then cover the eggs with ice water and let them sit for a few more minutes. This will shrink the eggs away from the shell and make them easier to peel.

Cut 6 of the eggs in half lengthwise. Remove the yolks and put them into a mixing bowl along with the other whole egg. Mash with a fork, add the mayonnaise, mustard, salt and pepper.

Fill egg whites with yolk mixture. (I like to cut the corner out of a baggie and place a cake decorating tip into the whole, fill the baggie with the egg mixture and fill the egg whites). Sprinkle with paprika.

I hope you enjoy this deviled egg recipe!

Buttermilk Biscuits

4:52 PM Reporter: EMMANUEL JOSEPH 0 Responses

Learning how to make great biscuits isn't hard, just follow the recipe! Now, if you don't have or can't find self-rising flour, you can use All-purpose flour but you will need to add 2 teaspoons baking powder, and 1 tsp. salt to 2 cups of all-purpose flour. I recommend you use self-rising flour if you can though for best results.

Here's what you'll need:

2 cups self-rising flour (the key to great biscuits is the flour. If at all possible, chose a soft winter wheat flour like White Lily or Martha White)
1/4 cup All-Vegetable Shortening or Lard
1 cup buttermilk, or you can use whole milk
flour for kneading
melted butter for brushing on top of the biscuits

Here's what you need to do:

**In the pictures below, I doubled the recipe**

Gather together everything you will need. Preheat your oven to 500° F.

Combine the self-rising flour and shortening.

Cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs.

Add the buttermilk.

Mix dough with a fork just until incorporated. Do not mix it any more than necessary. The dough will be sticky.

Turn dough out onto a heavily floured surface.

Knead by gently by folding the dough over onto itself 6 to 8 times.

Press or roll with a rolling pin into a circle that's 1 inch thick.

Cut out the biscuits using a 2 or 3-inch cutter (I have a special glass that I like to use).

Be sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through. Twisting the cutter will cause the biscuits not to rise straight up.

Re-form scrap dough, working it as little as possible and continue cutting out biscuits until all of the dough has been used.

Place biscuits on baking sheet so that they just barely touch.

Using your index and middle finger, make a slight indentation into the center of each biscuit.

Bake in the preheated 500° F oven for 8 to 10 minutes or until golden brown.

Brush with melted butter and ENJOY!

**For something a little extra special, try mixing a little honey in with the melted butter before brushing on the biscuits!

If you like cheddar cheese biscuits, try adding 2 cups of shredded cheddar cheese, 1 Tablespoon of fresh chives and 1 teaspoon of garlic powder to the flour mixture just before adding the buttermilk and continue following the directions above.

Wednesday, October 3, 2012

Berry crisp

2 12-ounce packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
1/4 cup sugar
1 cup all purpose flour
1 tablespoon fresh lemon juice
3/4 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, diced

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preparation

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature

Friday, August 3, 2012

Scones

NGREDIENTS

2 cups all-purpose flour, plus more as needed
1/4 cup plus 1 tablespoon granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon grated lemon zest (from 1 medium lemon)
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled
3/4 cup plus 1 tablespoon heavy cream
1 cup frozen raspberries, kept in the freezer until ready to use

INSTRUCTIONS

Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.
Combine the measured flour, 1/4 cup of the sugar, the baking powder, lemon zest, and salt in a large bowl and whisk to break up any lumps. Using a pastry blender or 2 knives, cut the butter into the flour mixture until small, pea-sized pieces remain.
Pour in 3/4 cup of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it). Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (it’s OK if some break).Starting with the top, berryless third, fold the dough lengthwise into thirds, pressing on the layers as you go (use a spatula or pasty scraper if the dough sticks to the work surface).Flour the rolling pin again and gently roll the dough into an even 1-inch-thick block. If the ends become tapered, square them with your hands. Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.Transfer the scones to the floured plate and place in the freezer for 5 minutes.
Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining 1 tablespoon cream over the tops of the scones and sprinkle with the remaining 1 tablespoon sugar. Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Friday, July 13, 2012

Zucchini, carrot, dates cake

Saturday, June 23, 2012

Pumpkin Bread

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon dry ginger powder

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 cup applesauce

3 eggs

1/4 teaspoon salt

1 cup sugar

1/2 cup brown sugar

1/2 teaspoon vanilla

1 cup pumpkin puree

1/2 cup canola oil

Directions:

Preheat oven to 350°F.

Butter and flour an 8x4 inch loaf pan

Beat sugar and oil in a large bowl to blend.

Mix in eggs, pumpkin, and apple sauce.

Sift flour, cloves, ginger powder, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl.

Stir into pumpkin mixture in 2 additions.

Pour into the pan.

Bake until tester comes out clean, usually takes 1 hour.

Transfer to cooling racks and cool for 10 minutes.

Turn out onto racks and cool completely.

Friday, June 22, 2012