Friday, October 7, 2011
Tuesday, September 6, 2011
Wednesday, August 17, 2011
Tuesday, August 16, 2011
One of the things that I like about Flo Brakers' books (I currently own 2) is that she has a wide assortment of recipes. Some cookbook authors are heavily into chocolate or some other ingredient. It becomes difficult to bake from such a book if you are not in love with that ingredient. But as I said, Flo is different and I never tire of perusing her books for a new baking project. And this recipe will not disappoint. Enough of all that lets get to the bar!
This bar actually has 4 layers of flavor. The first layer is a pastry like cookie layer rich in butter and delicate vanilla flavor. It is quick to assemble and and is baked to a slightly golden color.
The next layer is raspberry jam. This could probably be switched out for apricot, blackberry, strawberry or any flavor you desire. It is spread thinly on top of the cooled pastry.
Next the filling is prepared. It consists of almond paste (yum, right!), sugar, butter, eggs, and vanille. You can tint this green or not. The filling is spread over the raspberry layer. Bake this for 35-40 minutes until the top is just firm, not hard. Cool completely on a rack.
The last layer is a chocolate glaze. Butter, chocolate, whole milk, sugar, salt, and vanilla is melted together into a creamy, smooth, and rich glaze. Spread over the top of the filling using an offset spatula. Allow the bars to cool completely before cutting into small squares for serving.
These bars are extremely delicious. And are an impressive addition to any table for any occassion. Enjoy!
Thursday, August 11, 2011
Preheat oven to 425 degrees. Mix butter, sugar, egg, and vanilla thoroughly. Blend dry ingredients; add to sugar mixture alternately with sour cream. Blend until combined (don't over mix). Cover dough tightly and chill several hours or overnight.
Divide dough, sprinkle with flour, and roll out between parchment paper to 1/4" thick. Cut with a 2" cutter and shape you wish. Sprinkle with sugar. Bake 8-10 minutes until slightly brown.
See how easy that was? Sometimes easy is suprisingly best. What is also very nice is that they can sit on any dessert table, for any occassion. Let me know what you think.
Wednesday, August 3, 2011
Thursday, July 28, 2011
For now on to this months late posting of the ABC Bakers project, Butterscotch Spiral Coffee Cake from Flo Brakers book "Baking for All Occassions". I'd never pass up an opportunity to bake a yeasted coffee cake so when this came up I was all over it! That is until the time came to post, well that was a few weeks ago...(head hanging with sad face). Enough of that you get my message.
Tuesday, June 28, 2011
Baklava is a dessert made with phyllo dough, nuts, honey, sugar, and butter. The origin of this sweet is hotly contested but the most often claim is that it came out of the Middle Eastern region. This luxurious dessert was once eaten only by the rich. Today Baklava in its many versions are available for all to enjoy or make as is the case this month.
This was to be an interesting challenge as are all the challenges coming from the Daring Baker's. First, I am not usually a fan of Baklava. The commercial version is often way over the top sweet. Second, is sadly my honey cannot eat the nuts. However, I have thought about making my own phyllo but up until now never had the opportunity. I decided, hey why not just change the filling to dried fruit.
Making the dough proved to be the easiest part. Rolling it out super thin however was a bit of a challenge. But thankfully it did not stick to the counter. The filling was a mixture of raisins, plums, and dates soaked in orange juice then coarse chopped.
To assemble was simply layering the phyllo sheets brushed with butter in between. Adding the fruit anfter about 6 layers, then repeating. Using a sharp knife precut the Baklava. Into the oven for a slow bake at 350 degrees for one hour. In the meantime, a syrup of sugar, honey, water, ground cloves and a piece of orange rind was combine. Bring this to a boil and simmer for 10 minutes. This must cool before the Baklava comes out of the oven. Once out of the oven pour the cooled syrup over the top of the Baklava. The syrup will soak into the Baklava overnight.
I was pleasantly suprised to find that I enjoyed this version very much. My honey enjoyed it as well. We all agreed that it was even better the following day! I shall have to work with this phyllo again!
Tuesday, June 7, 2011
cake flour, baking powder and soda, salt, buttermilk, vanilla extract, butter, sugar, and eggs. The procedure was quick and easy, welcomed on a hot day. The resulting cake is light, soft and moist. The buttermilk gives this cake a slight tang which I think will go well with many cream or fruit fillings.
Tuesday, May 31, 2011
Tuesday, May 24, 2011
Combine Flour, baking powder, and salt. Add to the butter mixture. Beat one minute. Pour into a greased 10 inch tube pan.
Feel like sharing? How do you like your pound cake? Made with cream cheese, or sour cream or not. Spread with fruit, frosting, curd, or not?
Wednesday, May 18, 2011
Tuesday, April 5, 2011
Sunday, March 27, 2011
Wednesday, March 9, 2011
Tuesday, March 1, 2011
Monday, February 28, 2011
Sunday, February 27, 2011
Monday, February 14, 2011
Tuesday, February 8, 2011
1.- In a bowl, pour the hot water over the dates and butter. Stir and let stand until lukewarm.
2.- In a food processor, puree 1/2 of the date mixture to a paste. Stir paste back into the date bowl.
3.- Add brown sugar, molasses, vanilla and eggs. Mix until combines. Add the walnuts.4.- In another bowl, sift the flours, baking powder, baking soda, and salt together. Make a well in the center of the dry ingredients and pour in the date mixture. Stir until well combined. Pour the mixture into a buttered and parchment lined loaf pan (9x5).5.- Bake in a preheated 350 degree oven for 50-55 minutes until the tester pick comes out clean. Remove from the oven and allow to cool in the pan at least 30 minutes before turning out. Optional: Brush the top with honey while still warm. This is the closest I have been able to find to my old favorite. Let me know what you think of this version. And if you want to share your old favorites, please do.