Tart and very flavorful!
Ingredients:
1 premade graham cracker crust (in the baking section of the grocery store)
4 tsp. grated lime zest (regular limes work just fine for this recipe)
1/2 cup lime juice
4 large egg yolks
1 can sweetened condensed milk
topping:
3/4 cup heavy whipping cream
1/4 cup powdered sugar
Directions:
Whisk the lime zest and egg yolks in a small bowl. Whisk in the milk, then the juice. Set aside for 30 minutes to thicken. preheat the oven to 325 degrees. Pour the filling into the crust, and bake for 15-17 minutes. Refrigerate until cool.
For the topping, beat the cream, adding the powdered sugar gradually, until soft peaks form. Spread the whipped cream over the top of the cooled pie. Make sure that the pie is completely cooled before adding the topping.
From: Baking Illustrated: A Best Recipe Classic.Brookline, Mass.: America's Test Kitchen, 2004, pages 208-209
Monday, February 23, 2009
Banana- Chocolate Bread
Ingredients:
2 cups flour
3/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
3 mashed overripe bananas
1/4 cup plain yogurt
2 large eggs
6 tbsp. unsalted butter, melted
1 tsp vanilla extract
3/4 cup milk chocolate chips
Directions:
Preheat oven to 350 degrees. In a large bowl, mix together the flour, sugar, salt, baking soda, and chocolate chips. In another bowl, mix the mashed bananas, eggs, yogurt, butter, and vanilla together. Fold the banana mixture into the flour mixture with a rubber spatula until the dry ingredients are just moistened. Pour the mixture into a greased and floured loaf pan and bake for about 55-60 minutes, or until a toothpick comes out clean.
source: Baking Illustrated: A Best Recipe Classic Brookline, Mass.: America's Test Kitchen, 2004, page 24
2 cups flour
3/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
3 mashed overripe bananas
1/4 cup plain yogurt
2 large eggs
6 tbsp. unsalted butter, melted
1 tsp vanilla extract
3/4 cup milk chocolate chips
Directions:
Preheat oven to 350 degrees. In a large bowl, mix together the flour, sugar, salt, baking soda, and chocolate chips. In another bowl, mix the mashed bananas, eggs, yogurt, butter, and vanilla together. Fold the banana mixture into the flour mixture with a rubber spatula until the dry ingredients are just moistened. Pour the mixture into a greased and floured loaf pan and bake for about 55-60 minutes, or until a toothpick comes out clean.
source: Baking Illustrated: A Best Recipe Classic Brookline, Mass.: America's Test Kitchen, 2004, page 24
Friday, February 20, 2009
Mixed Berry Crostata
This recipe is still a work in progress. The crust was delicious,buttery and flaky, but the berry filling was not sweet enough. Next time, I need to add more sugar. Also, I added the cornstarch directly to the berry mixture instead of first dissolving it in water, which gave it a lumpy texture. Fortunately, my husband was able to rescue it from sure disaster. Here is the recipe as it stands now, and I'll provide an update later.
Dough:
1 large egg
1 tsp. vanilla extract
1 tbsp water
1 1/3 cup all-purpose flour
1/3 cup sugar
1/4 tsp salt
1 1/4 tsp. baking powder
grated zest of 1 lemon
7 tbsp. cold unsalted butter, cut into 1/4 inch pieces
Filling:
1 lb. bag of frozen mixed berries
juice of 1/2 lemon
1 tbsp cornstarch
about 1/4 cup water (for dissolving the cornstarch)
1/4 cup sugar (try 1/2 cup for a sweeter filling)
Directions:
To make the dough:
Whisk the egg, vanilla, and water in a small bowl and set aside. Combine in the food processor the flour, sugar, salt, baking powder, and lemon zest. Add the butter pieces and mix until the mixture resembles coarse meal. Add the egg mixture with the food processor still running and mix to form the dough. Remove the dough from the food processor, wrap in plastic wrap, and refrigerate for about 2 hours.
For the filling:
Heat the frozen berries in a medium saucepan. Add the juice of half a lemon. Dissolve the cornstarch into a small amount of water and add to the berries. Add the sugar and stir continuously until the mixture thickens. Take off heat and cool for about 30 minutes.
To construct the crostata:
Preheat the oven to 375 degrees. Take the dough out of the refrigerator and knead until it is malleable. Roll out the dough into a circle of about 1/4 inch thickness. Transfer the dough to a greased baking sheet. Spread the berry mixture into the center of the circle, leaving about a 2-inch border. Fold the border over the filling. Bake for about 30-35 minutes, or until the crust is golden brown.Cool before serving.
Source:
Portions of this recipe are taken from: Baking Illustrated: A Best Recipe Classic Brookline, Mass.: America's Test Kitchen, 2004, page 236-238.
Dough:
1 large egg
1 tsp. vanilla extract
1 tbsp water
1 1/3 cup all-purpose flour
1/3 cup sugar
1/4 tsp salt
1 1/4 tsp. baking powder
grated zest of 1 lemon
7 tbsp. cold unsalted butter, cut into 1/4 inch pieces
Filling:
1 lb. bag of frozen mixed berries
juice of 1/2 lemon
1 tbsp cornstarch
about 1/4 cup water (for dissolving the cornstarch)
1/4 cup sugar (try 1/2 cup for a sweeter filling)
Directions:
To make the dough:
Whisk the egg, vanilla, and water in a small bowl and set aside. Combine in the food processor the flour, sugar, salt, baking powder, and lemon zest. Add the butter pieces and mix until the mixture resembles coarse meal. Add the egg mixture with the food processor still running and mix to form the dough. Remove the dough from the food processor, wrap in plastic wrap, and refrigerate for about 2 hours.
For the filling:
Heat the frozen berries in a medium saucepan. Add the juice of half a lemon. Dissolve the cornstarch into a small amount of water and add to the berries. Add the sugar and stir continuously until the mixture thickens. Take off heat and cool for about 30 minutes.
To construct the crostata:
Preheat the oven to 375 degrees. Take the dough out of the refrigerator and knead until it is malleable. Roll out the dough into a circle of about 1/4 inch thickness. Transfer the dough to a greased baking sheet. Spread the berry mixture into the center of the circle, leaving about a 2-inch border. Fold the border over the filling. Bake for about 30-35 minutes, or until the crust is golden brown.Cool before serving.
Source:
Portions of this recipe are taken from: Baking Illustrated: A Best Recipe Classic Brookline, Mass.: America's Test Kitchen, 2004, page 236-238.
Saturday, February 7, 2009
Peanut Butter Dog Treats
Dogs need love too this Valentine's Day! My dog's favorite food is peanut butter, so I found this recipe online for "Peanut Butter Puppy Poppers". It is super easy, and your dog will love it.
Ingredients:
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter
1 cup milk
Directions:
Preheat oven to 375 degrees. In a small bowl, mix flour and baking powder. In a large bowl, mix peanut putter and milk with an electric mixer. Stir the flour mixture into the peanut butter mix. Roll the dough out to 1/4 inch thickness on a lighly floured surface. Cut shapes out of the dough with a knife or cookie cutters. I cut heart and dog bone shapes out with a knife and used a lid to cut out circle shapes. Place the cookies on a greased baking sheet and bake for 20 minutes.
Source:
"Peanut Butter Puppy Poppers". Bullwrinkle.com. accessed: February 6, 2009. http://www.bullwrinkle.com/Assets/Recipes/Peanut%20Butter%20Puppy%20Poppers.htm
Ingredients:
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter
1 cup milk
Directions:
Preheat oven to 375 degrees. In a small bowl, mix flour and baking powder. In a large bowl, mix peanut putter and milk with an electric mixer. Stir the flour mixture into the peanut butter mix. Roll the dough out to 1/4 inch thickness on a lighly floured surface. Cut shapes out of the dough with a knife or cookie cutters. I cut heart and dog bone shapes out with a knife and used a lid to cut out circle shapes. Place the cookies on a greased baking sheet and bake for 20 minutes.
Source:
"Peanut Butter Puppy Poppers". Bullwrinkle.com. accessed: February 6, 2009. http://www.bullwrinkle.com/Assets/Recipes/Peanut%20Butter%20Puppy%20Poppers.htm
Tomato and Mozzarella Tart
I found this recipe in Baking Illustrated It is similar to a pizza but baked in a pastry crust. The recipe sounds really complicated but it is actually quite simple.
Ingredients:
1 box (2 sheets) frozen puff pastry, thawed
1 large egg, beaten
1/2 cup grated Parmesan cheese
3-4 roma tomatoes, sliced
2 tsp. minced garlic
2 tbsp. extra virgin olive oil
ground black pepper
salt
2 cups low-moisture mozzarella cheese
2 tbsp. chopped fresh or dried basil
Directions:
1. Preheat the oven to 425 degrees. Lightly flour the work surface, and spread out both sheetes of thawed puff pastry. Brush some beaten egg along one edge of one sheet of puff pastry, and overlap with the second sheet to form a rectangle about 18 by 9 inches. Smooth out the seam between the sheets with a rolling pin. Cut two 1-inch strips from the long side of the dough and two more 1-inch strips from the short side of the dough. Transfer the big piece of dough to a greased baking sheet and brush with beaten egg. Place the long strips of dough on each long side of the dough and brush them with egg. Press the short strips on each short side of the dough and brush with egg. You will now have a border around your rectangle. Sprinkle the bottom of the rectangle with Parmesan cheese. Poke holes in the bottom with a fork. (Don't forget this step) Bake for 15 minutes, reduce the oven to 350 degrees and bake for another 15 to 17 minutes until the dough is crispy and browned. Remove the dough from the oven, and increase the temperature to 425 degrees
2. While the shell is baking, place the tomato slices on top of two layers of paper towels and sprinkle with 1/2 teaspoon of salt. Let stand for 30 inutes, then press the tomatoes with two more paper towels to dry. Stir the garlic, olive oil, and a pinch of both salt and black pepper and set aside.
3. Sprinkle the mozzarella enenly over the bottom of the baked shell. Overlap the tomato slices on top of the cheese. Drizzle the garlic and olive oil mix on top of the tomatoes. Sprinkle garlic on top of the tomatoes. Bake in a 425 degree oven until the shell is a deep golden brown and the cheese is melted, about 15 minutes. Cut into pieces and serve.
Source:
Baking Illustrated: A Best Recipe Classic Brookline, Mass.: America's Test Kitchen, 2004
Ingredients:
1 box (2 sheets) frozen puff pastry, thawed
1 large egg, beaten
1/2 cup grated Parmesan cheese
3-4 roma tomatoes, sliced
2 tsp. minced garlic
2 tbsp. extra virgin olive oil
ground black pepper
salt
2 cups low-moisture mozzarella cheese
2 tbsp. chopped fresh or dried basil
Directions:
1. Preheat the oven to 425 degrees. Lightly flour the work surface, and spread out both sheetes of thawed puff pastry. Brush some beaten egg along one edge of one sheet of puff pastry, and overlap with the second sheet to form a rectangle about 18 by 9 inches. Smooth out the seam between the sheets with a rolling pin. Cut two 1-inch strips from the long side of the dough and two more 1-inch strips from the short side of the dough. Transfer the big piece of dough to a greased baking sheet and brush with beaten egg. Place the long strips of dough on each long side of the dough and brush them with egg. Press the short strips on each short side of the dough and brush with egg. You will now have a border around your rectangle. Sprinkle the bottom of the rectangle with Parmesan cheese. Poke holes in the bottom with a fork. (Don't forget this step) Bake for 15 minutes, reduce the oven to 350 degrees and bake for another 15 to 17 minutes until the dough is crispy and browned. Remove the dough from the oven, and increase the temperature to 425 degrees
2. While the shell is baking, place the tomato slices on top of two layers of paper towels and sprinkle with 1/2 teaspoon of salt. Let stand for 30 inutes, then press the tomatoes with two more paper towels to dry. Stir the garlic, olive oil, and a pinch of both salt and black pepper and set aside.
3. Sprinkle the mozzarella enenly over the bottom of the baked shell. Overlap the tomato slices on top of the cheese. Drizzle the garlic and olive oil mix on top of the tomatoes. Sprinkle garlic on top of the tomatoes. Bake in a 425 degree oven until the shell is a deep golden brown and the cheese is melted, about 15 minutes. Cut into pieces and serve.
Source:
Baking Illustrated: A Best Recipe Classic Brookline, Mass.: America's Test Kitchen, 2004
Sunday, February 1, 2009
Oatmeal chocolate chip cookies
Ingredients:
1 cup flour
1/2 tsp. baking soda
8 tbsp. softened unsalted butter (1 stick)
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
1/4 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract
1 cup milk chocolate chips
1 cup uncooked oats
Directions:
Preheat oven to 375 degrees
Mix flour and baking soda in a small bowl. In another bowl, beat butter, sugar, and brown sugar together. Beat in egg, salt, vanilla, and almond extracts. Stir flour mixture into the butter mixture in three parts. Stir in the chocolate chips and oats. Spoon the dough about 2 inches apart onto a greased baking sheet. Bake for 10 minutes, or until browned around edges. Cool before eating.
1 cup flour
1/2 tsp. baking soda
8 tbsp. softened unsalted butter (1 stick)
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
1/4 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract
1 cup milk chocolate chips
1 cup uncooked oats
Directions:
Preheat oven to 375 degrees
Mix flour and baking soda in a small bowl. In another bowl, beat butter, sugar, and brown sugar together. Beat in egg, salt, vanilla, and almond extracts. Stir flour mixture into the butter mixture in three parts. Stir in the chocolate chips and oats. Spoon the dough about 2 inches apart onto a greased baking sheet. Bake for 10 minutes, or until browned around edges. Cool before eating.
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