BC: If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony. –Fernand Point (1897-1955)
FC: ... in the kitchen...
1: Table of Contents: -Cranberry Scones -Blueberry Streusel Scones -Red Bean Matcha Scones -Maple Drive's Lemon Poppy Seed Scones -Doubletree Chocolate Chip Cookies -Lemon Blueberry Tart -Banana Frangipane Tart -Apple Custard Tart -Peppermint Cookies n' Cream Brownies -Lemon Mousse Brownies -Almond Apple Bars -Lemon Ripple Cheesecake Bars -Apple Cinnamon Cake -Chicke Salad withTarragon -Tarragon Tuna Melt -World's Best Lasgna
2: Cranberry Scones -adapted from Joy of Baking
3: Ingredients: - 2 cups all-purpose flour -1/3 cup granulated white sugar -2 1/2 teaspoons baking powder -1/4 teaspoon salt -1/3 cup cold unsalted butter -1 cup fresh or frozen cranberries -2/3 - 3/4 cup milk -1/4 cup sliced almonds (optional) Directions: Preheat oven to 400 degrees F and place rack in middle of oven. Butter or line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently stir in the cranberries and mixed fruit, making sure not to crush the berries. Add the milk and stir until just combined. Do not over mix. Gently knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches (20cm) round and about 11/2 inches (3.75 cm) thick. Using a sharp knife, score the top of the scone into eight triangles and then sprinkle with the sliced almonds. Bake for about 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Remove from oven and then turn your broiler on high. Transfer to a wire rack to cool. Makes one large 8 inch (20 cm) scone.
4: Blueberry Streusel Scones - adapted from Joy of Baking
5: Scone Dough: -2 cups all-purpose flour -1/4 cup granulated white sugar -2 teaspoons baking powder -1/8 teaspoon salt -6 tablespoons chilled, unsalted butter, cut into pieces -2 cup fresh blueberries -1 large egg, lightly beaten -1 teaspoon pure vanilla extract -1/2 cup milk or cream Brushing tops of scones: -Milk or Cream Streusel Topping: -1/8 cup brown sugar -1/8 cup all purpose flour -1/4 teaspoon ground cinnamon -1 tablespoons (30 grams) chilled unsalted butter, cut into pieces Makes 8 scones Preheat oven to 425 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper. | For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough. Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk. For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture. Bake the scones until nicely browned, about 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly.
6: Red Bean Matcha Scones -Adapted from Coffehouse Scones by Joy of Baking
7: Ingredients: -2 cups all purpose flour -1/4 cup granulated white sugar -1 teaspoon baking powder -1/4 teaspoon baking soda -1/4 teaspoon salt -1/2 cup (1 stick) unsalted butter, cold and cut into pieces -2/3 cup buttermilk -1 1/2 tsp matcha powder -1/4 cup canned red beans (Morinaga Oguraan) | Directions: Preheat oven to 400 degrees F . In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough. Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
8: Maple Drive's Lemon Poppy Seed Scones -adapted from The Wednesday Chef Ingredients: * 3 1/2 cups flour * 1/4 cup white sugar * 1/2 cup plus 2 tablespoons poppy seeds * 3 tablespoons grated lemon zest * 2 1/4 teaspoons baking powder * 1 teaspoon baking soda * 1/2 teaspoon salt * 1 egg * 1 3/4 cups whipping cream Directions: Mix the flour, one-fourth cup sugar, poppy seeds, lemon zest, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl, whisk together the egg and the whipping cream. Stir the cream mixture into the dry ingredients just until combined; do not overmix. Heat the oven to 350 degrees. Place the dough on a lightly floured surface and gently pat into a 1-inch-thick round. Cut out scones with a 3-inch round cutter that has been lightly sprayed with nonstick spray. Place the scones on a parchment-lined baking sheet, several inches apart. Bake the scones 20 to 24 minutes, until lightly golden on the sides and bottom.
9: * 1/2 cup wheat flour * 2-1/4 cups all purpose flour * 1- 1/2 tsp baking soda * 1 tsp salt * 1/4 tsp cinnamon * 1 cup (2 sticks) butter, room temperature * 2/3 cup brown sugar * 2/3 cup sugar * 1- 1/2 tsp vanilla * 1/2 tsp apple cider vinegar * 2 large eggs * 3 cups semi-sweet chocolate chips * 1- 1/2 cups chopped walnuts (optional) | Doubletree Chocolate Chip Cookies -adapted from Baking Bites Preheat oven to 350 degrees. Mix wheat flour with the flour, baking soda, salt and cinnamon in a medium bowl and stir to combine. In a large bowl, cream together the butter and sugar. Beat in the vanilla and vinegar, then add the eggs in one at a time. Gradually, on low speed, add in the flour mixture. Stir in the chocolate chips and walnuts by hand. Divide dough into 2 tbsp balls and place on a parchment-lined baking sheet (dough can also be chilled for a slightly less-spread out cookie), leaving about 2 inches between each ball so the cookies can spread. Bake for 13-15 minutes, until golden at the edges. Cool for about 4 minutes on the baking sheet, then remove to a wire rack to cool completely. Store in an airtight container. Makes about 3-dozen.
10: Lemon Blueberry Tart- adapted from Tartlette
11: For the crust: -6 Tb butter at room temperature -1/4 cup sugar -1 egg -1 cup flour -1/2 tsp baking powder -grated zest of one lemon For the filling: -2 eggs -1/4 cup sugar -1 cup plain yogurt -2 tbsp lemon juice -1 tbsp cornstarch -2 cups blueberries, fresh or frozen. | In a food processor, combine the butter and sugar. Add the egg and blend well. Combine the flour, lemon zest and baking powder and mix them into the wet ingredients to form a soft dough.With flour-dusted fingers, pat the sticky dough into the bottom of a pie pan or individual tartlet molds. Push the dough up to cover the sides of the pan. Refrigerate until you make the filling. Mix all the filling ingredients except the blueberries until smooth. Put the berries into the pie shell and gently pour the fillings so the berries are coated and evenly distributed. Bake for 45 minutes, at 350 until the crust is lightly golden and the custard has set. Then turn off the oven temperature and leave it in for 10 minutes.
12: Banana Almond Frangipane Tart -adapted from Williams Sonoma and Alpineberry
13: Ingredients: -Sweet tart dough -1 cup almond flour -1/3 cup -1/2 tsp salt -1 tsp vanilla extract -1/2 tsp almond extract -1 egg -4 tbs unsalted butter, at room temperature -1 banana thinly sliced Prepare the Sweet tart dough. Refrigerate to chill as directed. Roll out the dough and prebake partially. Preheat oven to 350 F. | Directions: Mix the almond flour and the 1/3 cup of sugar together. Add the salt, vanilla, and almond extracts, and egg and beat until blended. Add the butter. Using a rubber spatula, scrape the almond mixture into the prebaked crust, spreading it evenly. Cut up half a banana and lay it on top of the filling. Bake the tart until the frangipane is golden and set when you give the pan a gentle shake, 30-35 minutes. Transfer to a wire rack and let cool completely.
15: Apple Custard Tart -adapted from Alpineberry Ingredients: -1 egg white -1 pre-baked 9-inch tart shell -1 large egg -2 large egg yolks -1/3 cup granulated sugar -1 cup heavy whipping cream -1/2 tsp ground cinnamon -pinch of salt -3 or 4 apples, juicy & not too firm variety, peeled & sliced 1/16 inch thick | Directions: Preheat oven to 325F. Lightly beat egg white and brush a thin coat on the bottom of your pre-baked tart shell. Bake for 5 minutes. This helps to "seal" your tart crust which will keep it from getting overly soggy from the filling. In a medium bowl, whisk egg, egg yolks, and sugar. Stir in cream, cinnamon and salt. Set aside custard filling. Arrange apple slices in the tart shell in a circular pattern. Carefully pour custard over the apples until tart is full. (You may have extra custard depending on the depth of your shell.) Bake at 325F for 15 minutes. Using a large spoon or spatula, very gently press down the apples so they remain covered in custard. Take care not to disturb the pattern of your apples. Bake the tart for an additional 15-20 minutes until the custard is set but still a bit wiggly in the center. Let tart cool to room temperature before serving.
16: Peppermint Cookies n' Cream Brownies -adapted from Baking Bites
17: Ingredients: -1 cup butter -6 oz. unsweetened chocolate, chopped -1 1/2 cups sugar -1/2 tsp salt -2 tsp vanilla extract -4 large eggs, room temperature -1 2/3 cups all purpose flour -1/3 cup unsweetened cocoa powder -3 cups roughly chopped peppermint oreo-type cookies (approx 18) Directions: Preheat oven to 350F. Line a 913-inch baking pan with aluminum foil, and grease lightly. In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired. Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter. Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing. Makes 36 brownies (or 48 bite-sized brownies).
18: Lemon Mousse Brownies -adapted from La Mia Cucina
19: Ingredients: -13 oz. Semi-sweet -chocolate -1/4 c. Unsalted butter -8 oz. Cream cheese -1 3/4 c. Sugar -3 Eggs -2 tsp. Vanilla -1 1/2 c. Flour -3/4 tsp. Baking powder -1/2 tsp. Salt -3 oz. cream cheese -1/3 c. Lemon juice -1/4 c. Sugar -3 Eggs -6 oz. Semi-sweet chocolate -2/3 c. Whipping cream | Directions: Melt 13 oz. semi-sweet chocolate and butter together in double boiler. Remove from heat. In mixing bowl, mix together cream cheese, sugar and eggs. Beat until well mixed. Add in vanilla, flour, baking powder and salt. Slowly add the melted chocolate mixture and mix until smooth. Pour into greased 9" x 12" x 2" pan. Beat 3 oz cream cheese, lemon juice and sugar until creamy and smooth. Continue beating while adding eggs one at a time. When well blended, pour over first layer. (will be thin, more like a custard base than a thicker mousse) Place 6 oz chocolate and cream together and melt in double boiler. Stir until chocolate melts. Drizzle over lemon layer. Bake at 350 F for about 45-55 minutes.
20: Crust ingredients: - 1 1/4 cup all purpose flour -1/4 tsp table salt -3 ounces cream cheese, softened at room temp. -2 ounces (4 tbsp) unsalted butter, softened at room temp. -1/4 tsp pure almond extract -1/4 tsp pure vanilla extract -1/4 cup granulated sugar -1/4 cup light brown sugar -1/3 cup almonds flour | Almond Apple Bars Topping ingredients: 2 tbsp all purpose flour 2 tbsp granulated sugar 2 tbsp light brown sugar 1/4 cup almonds flour | -adapted from Alpineberry Filling ingredients: -5 ounces cream cheese, softened at room temp. -1/2 cup granulated sugar -1 large egg -1 tbsp freshly squeezed lemon juice -pinch of salt -2-3 medium (~ 1 lb) Granny Smith apples, peeled, cored & cut into thin slices
21: Preheat oven to 350F. Line a 9x9 inch square baking pan with parchment. Butter the parchment. To make the crust: Sift flour and salt. Set aside dry ingredients. In the bowl of a stand mixer, beat the cream cheese and butter on medium speed until smooth, about 1-2 minutes. Add the almond and vanilla extracts and beat on medium until smooth, about 1 minute. Add the granulated and brown sugars and beat on medium speed until blended, scraping down the sides of the bowl once or twice. On low speed, mix in the flour-salt mixture and the 1/3 cup of finely chopped almonds just until the dough comes together. It should be crumbly. Reserve about 2/3 cup of the crust mixture (for the topping). Press the remaining dough evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until light golden, about 16-18 minutes. Remove crust from the oven. | To make the topping: While the crust bakes, make the topping by adding the flour, granulated and brown sugars to the reserved dough. Mix until well combined. It should be crumbly. Set aside topping and 1/4 cup coarsely chopped almonds while you make the filling. To make the filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the egg, lemon juice and salt until well mixed. To assemble: Arrange the apple slices over your baked crust. Pour the cream cheese filling over the apples and gently spread the filling to cover. Crumble the topping over the filling. Sprinkle with the almonds. Bake until light golden brown, about 45-50 minutes. Let the bars cool in the pan for about 30 minutes. Remove from pan and cool completely on a cooling rack before cutting..
22: Apple Cinnamon Cake -adapted from Tartelette
23: Ingredients: -1 3/4 cups sugar, divided -1/2 cup butter, softened -1 teaspoon vanilla extract -6 ounces block-style cream cheese, softened (about 3/4 cup) -2 large eggs -1 1/2 cups all-purpose flour -1 1/2 teaspoons baking powder -1/4 teaspoon salt -2 teaspoons ground cinnamon -3 cups chopped peeled Rome apple Directions: Cooking spray. Preheat oven to 350. Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture. Bake at 350 for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes. Yield: 12 servings.
24: CRUST -1 cup all-purpose flour -1/4 cup sugar -1 teaspoon finely grated lemon zest -1/8 teaspoon salt -1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled | Lemon Ripple Cheesecake Bars -adapted from Food & Wine FILLING -1 tablespoon plus 2 teaspoons cornstarch -1/2 cup cold water -2 large egg yolks -3/4 & 2/3 cups sugar -1/4 cup fresh lemon juice -1 teaspoon finely grated lemon zest -1 1/4 pounds cream cheese, softened -2 tablespoons all-purpose flour -3 large eggs, at room temperature -1/4 cup plain yogurt -1 teaspoon pure vanilla extract
25: 1. MAKE THE CRUST: Preheat the oven to 325 and position a rack in the center. Butter a 9-inch-square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm. 2. MEANWHILE, MAKE THE FILLING: In a small bowl, dissolve the cornstarch in the water. In a medium sauce-pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool. 3. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust. 4. Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.
26: Chicken Salad with Tarragon -adapted from Simple Recipes | Ingredients: -2 cups chopped, cooked chicken meat -1/4 cup dried cranberries, finely chopped -1 stalk celery, finely chopped -1 teaspoon lemon juice -1/4 cup mayonnaise -1-2 teaspoons dried tarragon (or -1-2 Tbsp fresh chopped tarragon) -Salt and pepper to taste Directions: Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.
27: Tarragon Tuna Melt -adapted from Simply Recipes Ingredients: -1 thinly sliced green onion, including the greens -3 Tbsp chopped fresh flat-leaf parsley -2 Tbsp chopped fresh tarragon leaves or 2 teaspoons dried tarragon, crumbled -Zest of one lemon -2 teaspoons lemon juice -1 teaspoon Dijon mustard -1/8 teaspoon freshly ground black pepper -1/3 cup mayonnaise -2 6-ounce cans of solid white tuna, well drained and flaked -8 1/2-inch slices French or Italian loaf bread (or your favorite bread) -1 thinly sliced tomato (8 slices) -4 ounces grated sharp white cheddar cheese (about 1 cup) -2 Tbsp softened butter Directions: Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes. Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese. Heat a large griddle, on medium heat (or couple cast iron skillets). Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side. Then use a metal spatula to lift up the sandwiches and carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.
29: World's Best Lasagna -modified from Allrecipes.com Ingredients: * 1 1/4 pound lean ground beef * 1/2 cup minced onion * 2 cloves garlic, crushed * 1 (28 ounce) can crushed tomatoes * 2 (6 ounce) cans tomato paste * 2 (6.5 ounce) cans canned tomato sauce * 1/2 cup water * 2 tablespoons white sugar * 1 1/2 teaspoons dried basil leaves * 1/2 teaspoon fennel seeds * 1 teaspoon Italian seasoning * 1/4 teaspoon ground black pepper * 4 tablespoons chopped fresh parsley * 12 lasagna noodles * 16 ounces ricotta cheese * 1 egg * 1/2 teaspoon salt * 3/4 pound mozzarella cheese, sliced * 3/4 cup grated Parmesan cheese | 1. Cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 3. Preheat oven to 375 degrees F. 4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. 5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
30: recipes i probably won't try again ...