Tag Archives: baked goods

Cardamom Banana Bread with Pistachios

Posted by deliciousonadollar in Bread, Rolls, Breakfast, Snacks and tagged with , , , , , , ,
Cardamom Banana Bread with pistachios.

Cardamom Banana Bread with pistachios.

I like to use a variety of herbs and spices in my cooking.  I love the way they enhance or give subtle flavor to a dish.  They can turn the ordinary or mundane into something exotic and interesting at very little expense.  So following on the heels of yesterday’s post on ginger, today I want to focus on cardamom.

Cardamom is a pod consisting of a pale outer shell which has tiny seeds inside it.  It is the seeds that have an intense flavor, but they need to be crushed or ground before use. Ground cardamom is used mostly in baking where its flavor is readily recognized in the baked goods of Scandinavian countries, especially breads, stollen, cookies and buns.

Two varieties of cardamom: whole pods and ground.

Two varieties of cardamom: whole pods and ground.

Cardamom is available in white, black and green forms. It is the white form that we are most familiar with and that which is commonly used in baked goods.  In India, however, the black and green forms are important ingredients in meat and vegetable dishes.  Black cardamom has a unique smokey flavor, and it is used mainly in curries.

If you have never used cardamom, this recipe will provide an introduction, without being overwhelming.  The bread will taste like the banana bread you know, but the cardamom will be a stand-in for vanilla.  Finely chopped pistachio nuts will provide the crunch.  This bread is not a very sweet bread so it is pleasant with coffee or tea for breakfast.  Keep this recipe in mind when you are faced with 2 or 3 really ripe (read, black ) bananas—the best kind for baking!  I love this recipe because you can mix it all by hand….no need to get out the mixer.   It’s so quick to mix up and pop in the oven while dinner is cooking,  and be cooled and ready for a snack before bedtime.  OOPS,  I’m giving away my secrets!

CARDAMOM BANANA BREAD WITH PISTACHIOS

YIELD:    1  9″ x 5  loaf

INGREDIENTS

  • 1 3/4 cups all-purpose flour

    Mix together the dry ingredients.

    Mix together the dry ingredients.

  • 1 cup to 1 1/2 cups sugar  (I used 1 cup, but if you like a sweeter bread use the 1 1/2 cups)
  • 1/2 teaspoon ground cardamom    If you like cardamom, this amount can be increased up to 1 teaspoon.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup canola oil
  • 1/3 cup reduced fat sour cream
  • 1 cup mashed ripe banana
  • 1/3 cup finely chopped pistachio nuts

1.  Preheat oven to 350*   Lightly grease or spray a 9″ x 5″ loaf pan.

2.  In a large bowl combine the first six ingredients.  ( flour through salt )

3.  In another bowl whisk together the eggs, oil, sour cream and banana.

Everything in two bowls; mix by hand.

Everything in two bowls; mix by hand.

4.  Add the wet ingredients to the dry ones and mix partially.  Add in the pistachios and finish mixing, without over mixing.  This keeps the bread light instead of heavy and dense.

5.  Pour batter into the prepared pan and bake at 350* for an hour or until a toothpick inserted in the center comes out clean.  Cool for about 10 minutes in the pan, then remove from pan and finish cooling on a wire rack.

Banana bread, perfect with a cup of tea or coffee.

Banana bread, perfect with a cup of tea or coffee.

SOURCE:   adapted from a recipe in Cooking Light.

Pumpkin-Spice Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , ,

I am still baking with pumpkin on Day #2. of living without a refrigerator.

They look good. How will they taste?

They look good. How will they taste?

I keep running into recipes that promise fantastically delicious baked items using just two ingredients.  That’s what I said, only two ingredients(?) and one of them is a boxed mix of some kind.  With all this pumpkin puree on hand and needing to be used, I decided to give this concept a test run with this recipe for cookies.  Some of you may remember that I made a two-ingredient recipe once before and that was this one.

For this recipe all you need is a box of Spice Cake Mix, and a can (or two cups) of pumpkin puree.   It couldn’t be simpler.

Two ingredients; that's all you need!

Two ingredients; that’s all you need!

Empty the cake mix into a large mixing bowl.  Whisk to remove lumps.  Add the pumpkin.

Add pumpkin to cake mix.

Add pumpkin to cake mix.

Stir well and voila,  a thick spicy dough for cookies.

Makes a nice thick dough.

Makes a nice thick dough.

Drop dough by heaping teaspoons-full onto parchment-lined baking sheets.  Using a cookie scoop makes uniform size cookies.

Drop dough by teaspoons onto baking sheets.

Drop dough by teaspoons onto baking sheets.

Bake in preheated 350* oven for 13 – 15 minutes..  Cool on cooling racks.

After baking.

After baking.

These cookies are cake-like in texture, rather dense, and chewy.  Ok, now the truth comes out.  I added 1 more ingredient:  1/2 bag of Heath Toffee Chips.  The cookies would be very good –nice and spicy–without adding anything but the toffee bits made them just that much better.  At this stage they were pretty terrific,  but then I went and frosted some of them with cream cheese frosting (using up what was in that old refrigerator, remember?) and for the remainder after the frosting was gone,  I sprinkled them with confectioners’ sugar.   Oh, La-La-La!

Looking good just dusted with confectioners' sugar.

Looking good just dusted with confectioners’ sugar.

:) :) :) :)

🙂 🙂 🙂 🙂

Sorry, no pics of the frosted ones.  I gave them to my husband to take to his Lodge meeting for the guys.  Get them out of here before I eat them all!

TWO INGREDIENT PUMPKIN SPICE COOKIES

  • 1 box Spice Cake Mix
  • 1 can pumpkin or 2 cups homemade pumpkin puree

Empty cake mix into a large mixing bowl.  Whisk to remove any lumps.

Add pumpkin and mix to combine well.  (Here’s where you get to add any other “goodies”, like nuts or chips.)

Drop by heaping teaspoons onto parchment-lined baking sheets.

Bake at 350* for 13 – 15 minutes.  Mine took almost the full 15 minutes, but start checking them at 13 minutes.  If undercooked, they well be doughy.    I got a total of 30 cookies.

SOURCE:   Duncan Hines.com

Chocolate Caramel Pecan Thumbprints

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , ,
Chocolate Caramel Pecan Thumbprint Cookies

Chocolate Caramel Pecan Thumbprint Cookies

Well, that’s rather a long title for a cookie.  I could call them simply chocolate thumbprints, but then you would miss out on the fact that there’s caramel in that little indentation, not jam as you might expect.  And why pecan?  Aren’t pecans always paired with chocolate and caramel as in “turtles”?  Of course,  I could have called them Chocolate Turtle Cookies,  but I wouldn’t want you to  get the wrong idea and think there were turtles in them either. So, Chocolate Caramel Pecan Thumbprints it is.   You’re gonna love em.

Usually when I see thumbprint cookies they are a light color with a red or green jam in the thumbprint, so I thought one with a chocolate cookie base would be a nice addition to a cookie tray. These could be rolled in powdered sugar or chopped nuts if you really want to fancy them up in addition to the caramel and pecan.

In this recipe I also pass along my trick for getting a perfect indentation to fill with jam or whatever when you make these kind of cookies.  A Cork.  Save a cork from a wine bottle and use it to make that dent and it will be symetrical and  perfectly round and hold just the right amount of filling.  S0000, here we go—-

CHOCOLATE CARAMEL PECAN THUMBPRINTS

YIELD:   about 2 dozen

INGREDIENTS

Chewy chocolate, gooey caramel, and crunchy pecan.

Chewy chocolate, gooey caramel, and crunchy pecan.

  • 1/2 cup ( 1 stick ) butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • caramel ice-cream topping
  • pecan halves, or large pieces

DIRECTIONS

1.  In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in the egg, milk, and vanilla.

2.  Combine flour, cocoa and salt;  gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

3.  Preheat oven to 350 degrees.  Grease 2 baking sheets, or line with parchment paper.

4.  Shape dough into 1 – inch balls.  Place 1 1/2 inches apart on prepared baking sheets.  Using a cork, make an indentation in the center of each cookie.   If you wish you can roll the balls in powdered sugar or chopped nuts before making the indentation.

Using a cork makes a perfect indentation for the filling.

Using a cork makes a perfect indentation for the filling.

5.  Fill each indentation with some caramel sauce, and place a pecan half on top.

Top each cookie with a pecan half.

Top each cookie with a pecan half.

6.  Bake at 350 degrees for 10 – 12 minutes or until center is set.  Remove from oven to cool on baking sheets for 5 minutes, then transfer to wire cooling racks to cool completely.   Store in an air tight tin or container with wax paper separating the layers.

Pretty cookies inviting you to take a bite.

Pretty cookies inviting you to take a bite.

SOURCE:   adapted from  The Taste of Home Baking Book

IMG_2071

Gingerbread Biscotti – Dipped in Chocolate

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , ,
Chocolate-dipped gingerbread biscotti

Chocolate-dipped gingerbread biscotti

Biscotti, those twice-baked Italian cookies, have been on my must-make-for-Christmas-list for the past few years.  The Holidays wouldn’t be the same without them.  I have made a variety of flavors over the years, some of them we really loved, others were just so-so.  Some kind of biscotti always ends up in the cookie-gifts I put together for friends and family.  This particular recipe is one of our very favorites, and becomes a favorite of everyone who has it.  I either get asked for the recipe, or “are you making those spicy biscotti cookies this year?”  The answer is Yes, Yes,Yes.

These cookies are just great as a light dessert,  with a cup of coffee,  on a dessert buffet, or for a cookie swap.   I can’t imagine anytime when they wouldn’t be welcome, and not just for the Holidays.  They can be made and enjoyed any time of the year.  Dipping them in chocolate may be omitted, but the combination of gingerbread and chocolate is so good and a little decadent!   I’ve even gone so far as to sprinkle the chocolate end with finely ground nuts or decorative sugar while the chocolate is still moist.

CHOCOLATE-DIPPED GINGERBREAD BISCOTTI

YIELD:   Makes about 2 1/2 dozen biscotti

INGREDIENTS

Molasses, spices and ginger are the essentials for these cookies.

Molasses, spices and ginger are the essentials for these cookies.

  • 3/4 cup crystalized ginger, chopped
  • 2 Tablespoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 6 Tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 1/4 cup light molasses
  • 2  3/4 cups all-purpose flour
  • 1  1/2 teaspoons baking powder
  • 2/3 cup ( 4 ounces ) chopped bittersweet chocolate, or chocolate chips

DIRECTIONS

1.    In a large bowl, whisk together the the spices and the sugars.  Sift in the flour and baking powder, and whisk to blend well.

2.    In a large mixer bowl, beat the butter until light and creamy.  Beat in the eggs, 1 at a time, followed by the molasses, until the mixture is smooth.

3.    Add the flour/spice mixture and mix to blend.  Add in the chopped ginger.  The dough will be thick and slightly sticky.  You may need to stir in the last of the flour and the ginger.

Cover the dough and chill for at least as hour.

Cover the dough and chill for 2 – 3 hours.

4.   Divide the dough in half, wrap each half in wax paper or plastic wrap, and chill for 2 to 3 hours.  (When tightly sealed, the dough will keep for up to 1 week in the refrigerator.)

5.   Preheat the oven to 375 degrees.  Grease a baking sheet, or line with parchment paper, set aside.

6.   With lightly floured hands, shape each portion of dough into a loaf about 1/2 inch thick, 2 inches wide, and 12 to 14 inches long.

Shape the dough into two long loaves with your hands.

Shape the dough into two long loaves with your hands.

Place the loaves on the prepared sheet at least 2 inches apart.   Bake until the loaves are completely set and a toothpick inserted in the middle comes out clean—-about 25 minutes.    Do not turn off the oven.

IMG_2053

7.    Place the baking sheet on a wire rack and let the loaves cool on the sheet for 5 minutes.  With a serrated knife, firmly cut each loaf on the diagonal into slices 1/2 inch thick.

Cut each loaf crowd-wise into slices.

Cut each loaf crowd-wise into slices.

Place the slices upright on the baking sheet and return to the oven for 10 minutes, or longer if you like a crisper cookie.   Remove the biscotti from the oven and transfer to a wire rack to cool completely.

8.    Melt the chocolate in a heat-proof bowl over boiling water or in the micro-wave.  Dip one end of each cookie into the chocolate, and using a knife or spatula, smooth as needed.  Do not dip more than half of each cookie.  Set the cookies upright on a wire rack until the chocolate has set.

After dipping stand the cookies upright to allow the chocolate to firm up.

After dipping stand the cookies upright to allow the chocolate to firm up.

Cookies may be stored in an airtight container, separated by wax or parchment paper between the layers.

Biscotti are always good with coffee or a glass of wine.

Biscotti are always good with coffee or a glass of wine.

Nutrition summary:  per cookie:  135 calories, 4 g. fat, 1 g. fiber, 21 mg. cholesterol, 33 mg sodium.

SOURCE:   Martha Stewart,  Gifts From Your Kitchen

Red Velvet Crinkle Cookies

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , ,
Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Cookies made from a boxed cake mix—one of my favorite kinds to make when I’m in a hurry and need a sweet fix!.. They only take about 5 minutes of your time, and they come out delicious and chewy!..  Just think,  you can use any flavor of cake mix in this recipe to make crinkle cookies;  ones that are particularly good are lemon, chocolate, and this one.   I chose the Red Velvet for now, because they look so festive.  I’m also considering using a white cake mix and tinting the batter a light green.  The two kinds together on a plate, red and green with white sugar coating, oooooh, so pretty!

RED VELVET CRINKLE COOKIESIMG_1812

INGREDIENTS:

  • 6 Tablespoons butter, melted
  • 2 large eggs
  • 18.25  oz. box Red Velvet Cake Mix
  • 1/2 cup powdered sugar

DIRECTIONS

  • Preheat oven to 375 degrees.  Line 2 cookie sheets with a silicon mat or parchment paper.  Place powdered sugar in a shallow bowl and set aside.
  • In a large bowl, combine butter, eggs and red velvet cake mix until there are no large lumps left.
  • Roll dough into 1 inch balls ( about 1 Tablespoon worth of dough.) and roll in powdered sugar.

  • Roll balls of dough in powdered sugar.

    Roll balls of dough in powdered sugar.

  •  Place on cookie sheets, leaving about 2 inches for spreading.

  • Place on cookie sheets and allow room for spreading.

    Place on cookie sheets and allow room for spreading.

  • Bake for 8 – 10 minutes, or until the tops have cracked and they look set ( the centers will still be gooey)  Let sit for 5 minutes and then transfer to a cooling rack.

  • Place on a cooling rack to cool.

    Place on a cooling rack to cool.

  • May be stored in an air-tight container for up to 5 days.
Good on their own, but better with vanilla ice-cream.

Good on their own, but better with vanilla ice-cream.

These cookies are wonderful served with some vanilla ice-cream.

SOURCE:   Duncan Hines.com

Continuing the Baking Traditions

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , , ,
Scandinavian Kringla Cookies

Scandinavian Kringla Cookies

As we now count down the weeks and days until Christmas, I will be doing a lot of baking.  It seems as though every weekend brings some event that I will be bringing baked goods to.  The first of these takes place  this weekend at our church where we will be having a “Christmas Cookie Walk”.  This has become an annual tradition where many of the women of the church bake cookies and package  them in half dozen amounts, attractively and creatively presented.  The townspeople look forward to this event and come in “droves” to purchase our home baked bars and cookies.

Baking cookies for the Holidays has been going on in my family for a long time.  For me, baking the same recipes that my mother and grandmother baked is a connection to the past, and like me my daughter also bakes some of these same recipes.  So we are carrying on those same baking traditions.

IMG_1816

I am making two kinds of cookies for our “Cookie Walk”.  One is an old Scandinavian recipe called Kringla that I am happy to share with you today.  The other is a Red Velvet Crinkle cookie.  I will be telling you about that one in my next post.

Kringla is a somewhat plain, not too sweet cookie with a mild anise flavor, made from a dough made tender by the addition of sour cream, and a little butter.  The dough is easy to work with in forming the “ropes” that you shape into the cookie.  Initially, after mixing , the dough is somewhat sticky, but I let it chill for about an hour, and then find it smooth and shapeable. Kids will like forming loops and twists with this easy to handle dough. Because they are pale in color, using decorative sugar to decorate them gives them a festive appearance.  A cup of hot coffee or a glass of cold milk is a must when enjoying Kringla.

KRINGLA

YIELD:   Makes about 48 cookies

INGREDIENTS:

  • 3  3/4 cups all-purpose flour
  • 2 teaspoons baking powder

    Anise is available as either crushed or whole seeds,or as an extract.

    Anise is available as either crushed or whole seeds,or as an extract.

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg white
  • 1 Tablespoon water
  • 3 egg yolks, slightly beaten
  • 1 1/4 cups granulated sugar
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 Tablespoon butter, melted
  • 1/4 teaspoon anise extract, or  1/2 teaspoon vanilla
  • coarse or fine decorating sugar

1.  In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

2.  In a small bowl or cup lightly whisk together the egg white and water, set aside.

3.  In a large bowl, beat together the egg yolks, sugar, milk, sour cream, melted butter and anise extract, (or vanilla)

Cream together the sugar, egg, butter, sour cream, and anise extract

Cream together the sugar, egg, butter, sour cream, and anise extract

4.  Using a wooden spoon stir in the flour mixture until combined.  The dough will be stiff and sticky.  Cover the dough and  chill for about an hour.

5.  Preheat oven to 350 degrees.  Lightly grease 2-3 cookie sheets or line with parchment paper.

6.  On a well floured surface, drop about 1 tablespoon of dough. Roll dough into a 5- or 8-inch long rope.

Roll small balls of dough into ropes either 5 inches or 8 inches long.

Roll small balls of dough into ropes either 5 inches or 8 inches long.

On the prepared cookie sheet, shape a 5-inch rope into a ring, crossing it over itself about 1 inch from ends.

Form dough into a circle and cross the ends.

Form dough into a circle and cross the ends.

Or fold an 8-inch rope in half and twist three times; seal ends with egg white mixture.

Fold dough in half and twist three times.

Fold dough in half and twist three times.

Repeat with the remaining dough, placing shapes 2-inches apart on the cookie sheets.

7.  Brush cookies with egg white mixture, and sprinkle with decorating sugar.

Brush with egg white and decorate with sugar.

Brush with egg white and decorate with sugar.

8.  Bake for 8 to 10 minutes or until bottoms are a light golden brown.  Transfer to a wire rack and cool.

Baked and cooling on a wire rack.

Baked and cooling on a wire rack.

Enjoy Kringla with a cup of coffee or a glass of cold milk.

Enjoy Kringla with a cup of coffee or a glass of cold milk.

To bake ahead and store: After baking, place cookies in layers separated by waxed paper in an airtight container.  Store in a cool area.  They may also be frozen for up to 3 months.

SOURCE;   My Mom’s recipe box.

Pumpkin Butterscotch Granola Bars

Posted by deliciousonadollar in Bars and Cookies, Snacks and tagged with , , , , , , , , ,

Pumpkin Butterscotch Granola Bars

Are you tired of recipes with pumpkin?  I hope not, because this is another one, and as long as no one raises a red flag and shouts STOP, they’ll probably keep coming.  You know me and pumpkin by now, so as long as a recipe has the “P” word in it, I’m on it.

These are the BEST Granola Bars I have ever made.  I know that because my husband told me so, and I believe what he says.  🙂

Seriously, they are awfully good tasting, but also hold their shape without crumbling and cut nicely when cool.  They make a nutritional after school snack, or lunch box treat.  You can wrap them individually in wax paper or parchment paper and freeze them so they are available to grab on short notice.  Actually mine never made it to the freezer, because as you are chewing the last bite of the first one, your hand will be reaching for another one so in my house they didn’t last long.  Give them a try and I think you’ll agree with me —they are the best!

PUMPKIN BUTTERSCOTCH GRANOLA BARS

YIELD:  makes 20 – 24 bars depending on how you cut them.

1.  Preheat the oven to 325 degrees and prepare a 13″ x 9″ pan with a sheet of parchment paper  lining the bottom.

2.  Get these ingredients ready:

  • 4 cups oats, preferably old fashioned whole oats, but quick oats work, too.

    Get all the ingredients ready in advance.

  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1/2 cup brown sugar, packed
  • 1/2 cup pumpkin puree
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 1/3 cups slivered or sliced almonds
  • 1/2 cup pepitas ( I used toasted sunflower seeds)
  • 11 ounces butterscotch chips ( 1 bag)

3   In a large mixing bowl, combine oats, and vegetable oil, mixing until the oats are well coated.

4.  Add the honey and the  brown sugar, pumpkin and cinnamon and salt and mix to combine.

5.  Add the almonds and pepitas and mix in.

6.  Stir in the butterscotch chips.

7.  Transfer the granola to the prepared pan and spread it out evenly.

8.  Bake the bars at 325 degrees for 30 minutes and then press down hard with a spatula.

9.  Bake for another 20 minutes.

10.  Let cool completely before cutting into bars.  Wrap individually and store in an air-tight container, or freeze.

PUMPKIN BUTTERSCOTCH GRANOLA BARS, a delicious snack.

SOURCE:    blog:  Heather Christo Cooks

Pumpkin Ginger Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , ,

Pumpkin Ginger Scones

Pumpkin used in baked goods seems to be gaining in popularity.  It is one of the most common flavors of Fall and gets used right through the Holidays.  Most typically it gets made into pies and served as dessert, however I am seeing more and more recipes for pumpkin used in breads, muffins and scones.  I love pumpkin in any form, I am also crazy about scones and as most of you know by now, crystalized ginger.  So when this recipe with those three magic words as its title found its way into my house recently I was preheating the oven before I got to the end of the recipe.

An absolutely lovely breakfast item they are full of flavor from the spices and dried fruit, and they also have a pleasant bite from the ginger bits that will get you going in the morning.  They are extremely easy to mix together, bake up in a jiffy, and you can be enjoying them within an hour.  They are wonderful warm from the oven, but also reheat nicely in the microwave.  This is another recipe you might want to have handy for Thanksgiving morning.  If you are having house guests, set out a basket of muffins and scones, hot coffee and juice and let your guests help themselves to breakfast.

INGREDIENTS

YIELD:  Makes 8 scones

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

    Essential ingredients: pumpkin, raisins, and crystalized ginger.

  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 cup ( 1 stick ) cold unsalted butter
  • 1 cup raisins ( use golden, dark, or some of both )
  • 1/2 cup crystalized ginger cut into fine dice
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 egg

DIRECTIONS

1.  Preheat the oven to 375 degrees.  Line a baking sheet with parchment, or lightly grease a scone pan.

2.  In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt and spices.  Cut in the butter until it’s the size of peas.  Stir in the raisins and ginger bits.

3.  Stir the pumpkin, vanilla, and egg together and add to the dry mixture, mixing until the dough comes together.  Pat the dough into a circle on the prepared baking sheet, or scoop into the wells of your scone pan.

4.  Cut the dough into 8 wedges with a greased bench knife or other knife.  Pull the scones back away from each other to give them 1/2″ space between them.  Bake for 14 – 17 minutes, until golden brown.  Remove from the oven and serve warm or cold.  (They are best warm!)

Fresh out of the oven, just waiting for YOU!

SOURCE:    The Baking Sheet,  King Arthur Flour,  Holiday 2012

Election Day Cake

Posted by deliciousonadollar in Cakes, Desserts and tagged with , , , , , , , ,

Election Day Cake

With tomorrow being Election Day I thought it might be fun to share with you a recipe for Election Day Cake.  No kidding, there really was such a thing–and there still is if you care to make it.

The custom of making a special cake for  Election Day has a long history.  Back in the early days of America, voters would have to travel great distances to cast their ballots, often to the state Capitol.   Since only the men were allowed to vote back then, the women of the hosting towns would serve cake to the visiting voters.  Election Day was a festive occasion calling for a special treat.   The Election Cake ( also called Hartford Election Cakes) is a yeast-raised fruitcake first reported as early as 1771 in New England, and then spreading in popularity across the country to the West throughout the nineteenth century. This cake is not heavy like a true fruitcake, but more cake-like with spices, whisky and colorful dried fruits, making this a delicious and patriotic treat.

The recipe takes a good bit of time to make having several steps to it, but the end result is a very impressive tall, tube cake.  Most of the syrup that the fruits were soaked in is used to brush on the cake as it cools adding some additional flavor and moisture.  A small amount of the soaking syrup is also used to make the glaze topping. With whisky as a preservative and containing a good quantity of dried fruits that have been soaked in the whisky, the cake is definitely a keeper,  I mean it keeps well.

ELECTION DAY CAKE

YIELD:   Makes one 10-inch tube cake or bundt cake

INGREDIENTS

  • 1 1/2 cups granulated sugar

    Cranberries, blueberries, and golden raisins soaked in American Whisky.

  • 1/2 cup water
  • 1 1/2 cups dried fruit, such as cranberries, golden raisins, and blueberries ( red, white and blue)
  • 1/2 cup American whiskey
  • 1/2 cup warm water
  • 1/2 cup milk
  • 1 package (3/4 ounce) rapid-rise yeast
  • 1 1/2 cups whole wheat flour, sifted
  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4 pound (1 stick) soft unsalted butter, cut into cubes
  • 3 eggs
  • 1 cup confectioners’ sugar for glaze

PREPARATION

1.  Grease a 10-inch tube pan or spray with non-stick baking spray and lightly flour.

2.  Combine 1/2 cup of the granulated sugar with the water  in a small saucepan.  Simmer over med-high heat until sugar is completely dissolved.  Remove from heat.

3.  Place the dried fruit in a large bowl.  Add the sugar mixture and whiskey;  stir and set aside.

4.  In a measuring cup, combine the warm water and milk.

Add warm milk mixture to the yeast and whole wheat flour.

5.  Combine yeast with 1 cup of whole-wheat flour in a medium bowl.  Add the milk mixture and stir in.  Sprinkle the remaining 1/2 cup whole wheat flour on top.

Sprinkle 1/2 cup whole wheat flour over the top.

Set aside to allow the yeast to ferment until the  yeast breaks through the surface of the flour, approximately 30 minutes.  This is called a sponge.

“Sponge” is ready, when yeast breaks through top layer of flour.

6.  Sift together the remaining dry ingredients and set aside.

7.  Drain the fruit mixture; reserve the syrup for later use in the glaze.

8.  In a stand mixer, beat together the butter and the remaining 1 cup granulated sugar until light in texture.  Add eggs one at a time, scraping down the sides of the bowl with a spatula after each addition.

Beating in the eggs one at a time.

9.  Turn the mixer to low speed and add the sponge; mix until fully combined.

Beating in the sponge and  dry ingredients.

Add the remaining dry ingredients.  The batter will be stiff.  Stir in the drained fruit.

Stir in the drained dry fruits.

10. Place the batter in the pan, cover, and set in a warm place to allow the cake to rise, approximately 1 1/2 to 2 hours.***  I gave my dough the full two hours and it doubled in size.

Batter in the tube pan before rising.

11. Meanwhile, make the glaze:  In a medium bowl, combine the 1 cup confectioners’ sugar and 2 Tablespoons of the reserved syrup drained from the fruit.  Stir until smooth and set aside.

12.Bake cake in a 350 degree oven for 45 – 60 minutes, until a toothpick inserted into the cake comes out clean.

A nice, tall tube cake after baking.

Allow the cake to cool in the pan for about 5 minutes, then transfer to a wire rack to cool.  When cool, lightly brush the cake all over with reserved syrup, and finally top with glaze, allowing the glaze to drip down the sides.

Brush cake all over with the fruit syrup.

Frost with glaze, allowing some to drip down the sides.

A tender cake, studded with bits of fruit, and lightly sweetened by the glaze.

***TIP:  To provide a uniform temperature for yeast doughs to rise, set the bowl of batter on a heating pad set at LOW temperature. The microwave oven provides a draft free place to raise yeast doughs.  Works beautifully!

Cover yeast batter, place in microwave oven on a heating pad set at LOW temperature.

SOURCE:    About.com,    courtesy of Culinary Institute of America

Peach Cobbler Scones

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , ,

Peach Cobbler Scones

August is National Peach Month, did you know?   I have known it all along, but for some reason I haven’t gotten around to a post centered around peaches, except for the one on Peach Liqueur.  Peaches are my all-time favorite fruit.  I think they are so beautiful to look at, they smell heavenly, and the taste of a ripe, juicy peach is beyond description.

Three Blushing Beauties!

Georgia is known as the Peach State, and I’m sure what they grow there is wonderful,  but I must also put in a plug for the peaches grown here in Ct.  The variety known as the Hale peach was developed and grown right here in the town where I live.  I know I’m  probably biased but I think the peaches grown here are the best, and I try to enjoy them as often as I can during the season.  Peach Pie is a favorite dessert that I always make. However I learned of this recipe for scones with sliced peaches baked right in them and it looked intriguing so I had to make them.  The first time I made them they disappeared so quickly there wasn’t a crumb left to photograph.  So I had to make them again so I can share them with you.  Believe me this was not a hardship.  In fact I made a double recipe so I could freeze some for us to enjoy later when the weather turns cool.  (see note below about freezing them)

PEACH COBBLER SCONES

SERVES:   8 medium or 10 small scones

INGREDIENTS

  • 3  cups flour
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 & 1/2 sticks unsalted butter, cold
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk, plus more for brushing
  • 1-2 ripe peaches, sliced thin

Cinnamon-Sugar Topping

  • 2 Tablespoons sugar
  • 3/4 teaspoon cinnamon

DIRECTIONS

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

1.  In a large bowl, combine all the dry ingredients,  flour through salt.

2.  Cut in the butter with a pastry cutter or two knives, until small pea-sized crumbs form.

Add the liquid ingredients to the dry.

3.   Mix together the egg, vanilla, and buttermilk, and stir into the crumb mixture to form a dough.  Chill for about 15 minutes if the dough is too soft.

4.   On a lightly floured board, roll out into a rectangle 10″ x 12″.  Brush 1/2 the dough with some buttermilk.

5.  Lay the peach slices in even rows over the side you have brushed.  Sprinkle evenly with half the cinnamon-sugar mixture.  Carefully fold the other side of the dough over the peaches–like closing a book.  Press down lightly.

6.  Slice the dough into 8 – 10 pieces.  Transfer to a parchment-lined baking sheet.  Brush the top of each scone with some buttermilk and sprinkle with the remaining cinnamon-sugar.   Bake about 15 – 18 minutes at 400 degrees.

Flaky and warm from the oven……so good!

Note:  Shaped, unbaked scones may be frozen on a baking sheet, and when firm placed in a covered freezer container to be baked at a later time.  Bake as directed straight from the freezer, just add a few minutes extra baking time, and check for doneness.

SOURCE:   Joy the Baker