Tag: baking

Lemon-Olive Oil Cake

Lemon Olive Oil Cake - from https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
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Lemon Olive Oil Cake

Another recipe we tried looking for ways to use lemons from our tree.
Light, yummy, delightful.
Found on the New York Times Food app: https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
Prep Time10 minutes
Cook Time45 minutes
Cooling time20 minutes
Total Time1 hour 20 minutes
Course: Breads, Muffins & Quickbreads, Dessert
Cuisine: Italian, Mediterranean
Keyword: baking, cake, cakes, Vegan, vegetarian

Equipment

  • 9″ Spring-form Cake Pan (we used 10″ and it worked perfectly)

Ingredients

  • 1 cup/240 milliliters good-quality extra-virgin olive oil plus more for the pan (we used non-virgin/”light” olive oil — we liked the flavor)
  • 2 cups/255 grams all-purpose flour plus more for the pan
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ cups/300 grams granulated sugar plus about 2 tablespoons for sprinkling
  • 3 large eggs at room temperature
  • 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice (ours are Meyer lemons — mild and sweet)
  • 1¼ cups/295 milliliters whole milk at room temperature

Instructions

  • Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
  • In a large bowl, whisk together the flour, salt, baking powder and baking soda.
  • In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
  • Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

Berry Cream Scones

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Berry Cream Scones

Based on a recipe from the Williams-Sonoma Baking cookbook.
Prep Time25 minutes
Cook Time15 minutes
Course: Breads, Muffins & Quickbreads
Cuisine: American, Irish
Keyword: baking, vegetarian
Servings: 6 scones

Ingredients

For the dough

  • 2 cups flour all-purpose (not bread or cake)
  • 1/4 cup sugar granulated
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp grated lemon zest
  • 6 tbsp butter cold — if you use salted butter, use less salt
  • 1/2-2/3 cup berries
  • 3/4 cup heavy cream you can substitute whole milk; it won't be as rich, obviously

For the topping

  • 1 tbsp sugar white, Demerara, or turbonado
  • 1 tsp ground cinnamon
  • 1/4 tsp vanilla powder optional
  • 2 tsp milk or cream

Instructions

Making dough

  • Combine flour, granulated sugar, baking powder, salt, and lemon zest.
  • Using pastry blender, two knives, or mixer (with pastry paddle), cut in butter until the mixture forms large, coarse crumbs, the size of small peas.
  • Stir in berries carefully — don't overmix
  • Pour cream over dry ingredients
  • Mix (with rubber spatula or fork if by hand) just until dry ingredients are just moistened
  • Turn dough out onto a lightly floured surface and press together gently until dough clings together in a ball
  • Pat out into a round about ½-1 inch thick
  • Cut into six wedges
  • Place 1 inch apart on baking sheet

Making topping

  • In a small bowl, stir together, stir together the cinnamon sugar and (optionally) vanilla powder.
  • Brush wedges with milk/cream
  • Sprinkle with cinnamon-sugar mixture

Baking

  • Bake in 425°F oven until golden brown — 13-17 minutes
  • Transfer to wire rack
  • Serve warm
  • Store in airtight container at room temperature for up to 2 days

Notes

David makes these with the leftover berries from the Christmas breakfast

Polynesian Chicken

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Polynesian Chicken

Why is this called “Polynesian”? No idea. It came out of a newspaper in the 1960s. This is Grandma Jackie’s classic chicken dish — she makes it with bone and skin on, but it can be made with boneless/skinless pieces of chicken.
Course: Main Course
Cuisine: American
Keyword: baking, grilling, poultry

Ingredients

  • 1 broiler-fryer small chicken in pieces
  • ½ tsp. sugar
  • 1 clove garlic
  • 1 TB lemon juice
  • 2 TB mustard
  • ¼ cup olive oil
  • ½ tsp salt
  • ½ c water
  • ½ tsp chili powder

Instructions

  • Crush garlic clove and combine with all other ingredients (except chicken) in blender.
  • Pour over chicken and marinate for several hours.
  • The chicken can be arranged in its sauce in a flat pan and broiled 6-8 ” below the heat, or grilled, using the sauce for basting.

Curry Clay-pot Chicken

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Curry Clay Pot Chicken

Course: Main Course
Cuisine: Indian
Keyword: poultry

Equipment

  • Clay Pot

Ingredients

  • 1 pound skinless boneless chicken thighs
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon finely chopped fresh ginger
  • 1 tablespoon cornstarch
  • 6 small new red potatoes cut into 1/2-inch slices
  • 1 small carrot peeled and cut into 1/4-inch slices
  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 1 medium onion thinly sliced
  • 2 tablespoons curry powder
  • 1 medium tomato cut into 1/2-inch wedges
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 green onion with top, cut into 1-inch pieces

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Place a 2-quart clay pot or heavy casserole with a cover in the oven to heat.
  • Trim the fat from the chicken and cut the chicken into 1-inch cubes. In a bowl, combine the salt, pepper, ginger, and cornstarch. Toss the chicken with the cornstarch mixture and set aside.
  • Bring 2 cups water to a boil in a saucepan over high heat. Add the potatoes and carrot, cover, and cook two minutes. Drain and set aside.
  • Heat a nonstick skillet or wok over high heat until hot. Add the vegetable oil and the chicken; stir and cook until lightly browned, about 1 minute. Add the garlic, onion, curry powder, and tomato and stir-fry 1 minute. Add the potatoes, carrot, soy sauce, and sugar and continue to stir until well mixed. Turn off the heat and transfer the mixture to the preheated clay pot. Cover the clay pot and return to the preheated oven for 15 to 20 minutes. Serve hot.
  • To hold the finished dish, turn the oven off and keep warm until ready to serve. Stir in the green onion just before serving.

Four Quiche Variations

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Quiche

From The Way to Cook by Julia Child (1989)

As you may remember, Julia Child was a Branson alumna; class of 1930
We make this recipe at least once a month – we cheat and use a premade pie crust.
Course: Breakfast, Main Course
Cuisine: French
Keyword: baking, vegetarian

Ingredients

The Custard is the base for all variations:

  • 3 large eggs blended with enough milk/cream to make 1 ½ cups

Cheese and Bacon/Quiche Lorraine

  • 6 crisp strips of cooked bacon
  • A 9-inch prebaked shell
  • ½ cup coarsely grated swiss cheese we often substitute Gruyere cheese

Spinach Quiche

  • 2 tablespoons minced shallots or scallions
  • 2 tablespoons butter
  • 10 ounces of fresh spinach steamed, washed, and chopped
  • Seasoning: salt freshly ground pepper, and nutmeg
  • ¼ cup coarsely grated swiss cheese we often substitute and use Gruyere cheese

Instructions

Cheese and Bacon Quiche

  • Break up the pieces of bacon and strew them in the bottom of the shell.
  • Sprinkle on all but a spoonful of the cheese.
  • Season the custard, and pour it within a 1/8th of an inch of the rim; sprinkle on the rest of the cheese.
  • Bake for 30 to 35 minutes in the preheated oven, until puffed and browned.

Quiche Lorraine

  • In the words of Julia Child, “Quiche Lorraine, the most famous of all, is the mother quiche. Follow the proceeding recipe but, rather than use plain milk as a base, substitute the best and fastest and richest cream and bacon only as it’s special flavoring. No cheese. It’s marvelous indeed. Try just a tiny slipper and see for yourself.”

Spinach Quiche

  • Sauté the shallots or the scallions briefly in the butter, add the spinach; stir overheat until tender.
  • Season, let cool and blend into the custard.
  • Reserving 2 tablespoons of the cheese, strew the rest in to the shell. Pour in the spinach- custard up to a 1/4 inch of the rim. Sprinkle on the remaining cheese, bake 35 minutes until puffed and browned.

Notes

For a nine-inch quiche – serves 6
Preheat oven to 375 degrees

Blueberry Muffins

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Best of the Best Blueberry Muffins

“Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!” — from AllRecipes.com
Course: Breads, Muffins & Quickbreads, Breakfast
Cuisine: American
Keyword: baking, fruit, muffins

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour divided
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1 pint fresh blueberries – rinsed drained and patted dry
  • 2 tablespoons white sugar

Instructions

  • Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  • In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Notes

Prep
15 m
Cook
30 m
Ready In
45 m
Recipe By:AUNTLYNNIE

Turtle Bars

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TURTLE BARS

This has been a favorite for years!
Course: Dessert
Cuisine: American
Keyword: baking, bar cookies, desserts

Ingredients

INGREDIENTS FOR CRUST:

  • 2 cups flour
  • 1 cup brown sugar
  • 1/2 cup soft butter

INGREDIENTS FOR CARAMEL LAYER:

  • 2/3 cup butter
  • 1/2 cup brown sugar
  • 1 cup pecans
  • 1 cup chocolate chips

Instructions

INSTRUCTIONS FOR CRUST:

  • Mix ingredients until well blended and particles are fine. Pat firmly into an ungreased 12x9x2 inch pan.

INSTRUCTIONS FOR CARAMEL LAYER:

  • Combine in one-quart saucepan butter and brown sugar. Heat until surface begins to boil. Remove from heat.
  • Sprinkle one cup of whole pecans evenly over unbaked crust. Pour caramel layer over pecans.
  • Bake in center of 350° F oven for 18 to 22 minutes or until bubbly and crust is golden brown.
  • Immediately sprinkle with one cup chocolate chips to melt slightly.
  • Swirl chips as they melt. Leave some whole for a marbled effect. Do not spread chips.
  • Allow to completely cool before cutting.

Notes

Preheat oven to 350° F

Lemon Bars

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LEMON BARS

Another longtime favorite, based on a recipe of Grandma Jackie's
Course: Dessert
Cuisine: American
Keyword: baking, bar cookies, desserts

Ingredients

INGREDIENTS FOR CRUST:

  • 2 cups sifted flour
  • 1/2 cup powdered sugar
  • 1 cup butter

INGREDIENTS FOR FILLING:

  • 4 beaten eggs
  • 1/3 cup lemon juice fresh is best
  • 1/2 teaspoon baking powder
  • 2 cups sugar
  • 1/4 cup flour

Instructions

INSTRUCTIONS FOR CRUST:

  • Sift together flour and sugar.
  • Cut in butter until mixture is lumpy.
  • Press into 9×13 oblong pan and bake 15-20 minutes (until golden brown).

INSTRUCTIONS FOR FILLING:

  • Beat eggs, sugar and lemon juice together. After sifting flour and baking powder together, stir it into egg mixture.
  • Pour over crust and put back into oven for 25-35 minutes.
  • Sprinkle with powdered sugar (though a sieve or sifter).
  • Cool and cut into bars.

Notes

Makes 20 squares
Preheat oven to 350° F

Chocolate Chip Cookies

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REALLY GOOD CHOCOLATE CHIP COOKIES

Course: Dessert
Cuisine: American
Keyword: baking, bar cookies

Ingredients

  • 1 cup margarine
  • 2/3 cup golden brown sugar
  • 1 1/3 cups sugar
  • 1 1/2 teaspoons vanilla
  • 2 extra-large eggs
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 ounces/1 bag of Ghirardelli Double Chocolate Chips
  • 1 cup mini-M&M’s or 2 cups chopped walnuts optional

Instructions

  • Line a couple of baking sheets with parchment paper (brown paper bags cut to size will do as well)
  • Cream margarine with sugars until light. Beat in the vanilla and eggs until smooth.
  • Mix together the flour, soda salt but do not sift; beat into batter.
  • Add the chocolate chips and mini-M&M’s or chopped nuts and stir until thoroughly mixed.
  • Drop dough onto lined baking sheet, using an ice cream scoop or a heaping tablespoon.
  • Bake in preheated oven for 12 minutes turning the baking sheets, end for end, and trading oven racks (top to bottom) at halfway point.
  • Remove from oven and slide parchment off sheets (with cookies) and leave until cookies are barely cool enough to handle, then transfer to racks to cool.

Notes

Makes 60 cookies
Preheat oven to 325° F

World’s Best Challah

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WORLD’S BEST CHALLAH BREAD

This is the classic Thanksgiving recipe — it comes originally from the New York Times Bread and Soup cook book
Course: Breads, Muffins & Quickbreads
Cuisine: Jewish
Keyword: baking, bread, holiday

Ingredients

  • 5 1/2 –6 1/2 cups bread flour unsifted
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 package dry yeast
  • 1/2 cup butter or margarine, softened
  • Pinch powdered saffron if threads, crumble well
  • 1 cups warm water 120–130° F.
  • 4 Eggs at room temperature
  • 1 teaspoon cold water
  • 1/2 teaspoon poppy seeds

Instructions

  • Combine 1 1/4 cups flour, sugar, salt, and yeast in a mixer.
  • Mix in the softened butter.
  • Stir the saffron into the warm water until it dissolves.
  • Add a little at a time to the flour mixture and blend thoroughly. (If using saffron threads, use a fine sieve to filter out the saffron.)
  • Beat for two minutes at medium speed, scraping the bowl occasionally.
  • Separate the yolk and white of 1 egg.
  • Blend the single egg white and the other three whole eggs into the batter.
  • Reserve and refrigerate the single egg yolk.
  • Stir 1/2 cup of flour into the batter and beat at medium-high speed for 2 minutes, scraping the bowl occasionally.
  • 1/2 cup at a time, blend in enough additional flour to make a soft dough (4 to 5 cups total).
  • Knead the dough on a lightly floured board (or in the mixer, with a kneading hook) for twelve minutes, or until it is soft and elastic (the longer you knead the dough, the more dense and cake-like the bread will be).
  • Place the dough in a greased bowl, turning it once to grease the top.
  • Cover and allow the dough to rise in a warm, draft-free place until doubled in bulk (approximately 1 hour).
  • Flour a pastry board lightly and set the dough on it.
  • Divide the dough into three equal portions.
  • Roll each of these portions into a rope approximately 15 inches long.
  • Braid the lengths together tightly, using the fingers to pinch the ropes together at the ends.
  • Place the braided loaf on a greased baking sheet.
  • Mix the reserved egg yolk with 1 teaspoon cold water and brush the tops of the loaves with this mixture.
  • Sprinkle liberally with poppy seeds, and let the loaf rise until doubled in bulk in a warm, draft-free place (approximately 1 hour).
  • Bake in a preheated 400° oven for 20 to 25 minutes.
  • Remove from the oven and cool on wire racks.