BREADS, BISCUITS & MUFFINS – Page 10 – Chasing MY Life WHEREVER it Leads ME

GINGER PUMPKIN BREAD – BAKING PARTNERS

We are a group of home bakers helping each other to achieve baking perfection. Baking partners was begun by Swathi at Zesty South Indian Kitchen. In order to achieve the best results, a perfect recipe and the right techniques are required. We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well. We are planning to try out recipes from books/magazines and cooking shows. Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

This month we are baking for Fall and pumpkin is our key ingredient. We have a choice between a sweet version – GINGER PUMPKIN BREAD with a MAPLE BROWN BUTTER GLAZE or a yeasted version OF PUMPKIN BREAD from King Arthur Flour that will be used for turkey cranberry sandwiches at our house during Thanksgiving time. I’m making both recipes, but started with the sweet version.

SWEET NON-YEAST VERSION from SIMPLY SCRATCH BLOG
GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

Delicious pumpkin bread smothered in a maple brown butter icing. Ginger Pumpkin Bread adapted from Martha Stewart.
Yield: 8-10 Prep Time: 20 minutes
Cook Time: 60-70 minutes Total Time: 1 hour 30 minutes

12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs

**2/3 cup golden raisins

**1/2 cup chopped walnuts

**these were my additions and we loved them!!!

Preheat oven to 375 degrees.
In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
In a medium bowl, whisk together flour, baking powder, ginger, and salt.
In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

Heat a small skillet over medium/medium-high heat.

Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.

Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.

Once the bubbles have subsided a bit, whisk in the powdered sugar.

Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.

Drizzle warm icing over cooled cake. Slice and serve!

Though pumpkin is available in cans all year long, I seem to associate this bread with autumn. It makes marvelous turkey sandwiches spread with cranberry sauce. Because of the golden color, it also makes especially festive dinner rolls for the holiday table.You can make half the dough into rolls, and the other half into loaves for sandwiches.

PUMPKIN YEAST BREAD
1/2 cup warm water 

2 packages (2 tablespoons) active dry yeast 

2/3 cup warm milk 

2 large eggs, beaten 

1 1/2 cups puréed pumpkin, either fresh or canned 

2 tablespoons vegetable oil 

6 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour 

1/2 cup brown sugar 

2 teaspoons salt 

1/2 teaspoon ground ginger 

1/2 teaspoon ground cardamom

In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375°F oven. Loaves bake about 30 minutes, rolls about 20. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread or rolls are done.
Immediately remove bread or rolls from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves, or 1 large loaf and 12 dinner rolls.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.

I added a slight blend of cinnamon, nutmeg and cloves to create a marbleing. It made a little heavier bread and slightly sweet, but was very delicious.

BAKING PARTNERS #14 – HOMEMADE DOUGHNUTS

This month we are going to learn of crouu-doughnuts/ kronut. Actually it is a Cronut but we can’t use the name as the creator of dish has trademarked the name. We are learning both yeasted doughnuts as well puff pastry making.

If you want to know what is crouu-doughnuts/Kronut are, here is the link from the original bakery who created this Cronut 101 and from Wikipedia. People in New York stand in long lines to get these delicious treats.

I agree that as a baker, these are a wonderful challenge. Everyone should make their own puff pastry at least once in their life if only to appreciate why it is so expensive from Pepperidge Farm. The original recipe came from BootLeg cronut. Personally I added a side of pureed fried cinnamon apple for dunking the first time I made them. I absolutely love mixing apples and cinnamon – my all time favorite! The next time I added a chocolate glaze substituting candy bark for the semi-sweet chips as well as a powdered sugar sprinkle and a cinnamon sugar sprinkle.

Patience is the key to these delectable doughnuts.

This recipe is tried and tested for crouu-doughnut. The recipe for filling and glaze recipe was suggested by Reeni of Cinnamon Spice and everything nice. Please stick to the recipe as much as possible. You can modify the recipe as your taste needs, like eggless, gluten free. etc…

Crouu-doughnuts/Kronut Recipe adapted from BootLeg cronut

Makes 16ish

For dough
3 cups all purpose flour+ more for dusting the work table

1 teaspoon salt

1/2 cup sugar

1/2 cup + 2 tablespoon milk

1 packet quick rise yeast/ active dry yeast/ instant yeast/ 2 ¼ teaspoon

2 jumbo eggs (If you are using large eggs use 3)
3.5 tablespoon unsalted butter

For butter layer
1 1/4cup + 1/2 tablespoon (2 sticks and little more than a ½ stick) unsalted butter (if you can find European style butter like plugra that will be good)

For frying

2-4 cups canola oil

Water: 200 g for brushing on the top

Cinnamon sugar (400g sugar and 100 g cinnamon)

First day makes dough
30 minutes before dough preparation, take 50 g butter and eggs out of the refrigerator allowing each to reach room temperature. If using fresh yeast, mix with room temperature milk beforehand to activate yeast.
Combine the dry ingredients —flour, salt, sugar, instant yeast (if using) — in the bowl of a stand mixer.
IF USING ACTIVE YEAST, heat half milk to Luke warm (around 110F , 43C) and add yeast and. Otherwise heat milk to microwave for high for 30 seconds and add butter that way butter melts well.
Then to the dry mixture add butter and milk mixture and the eggs. Mix on low speed for 3 minutes, or until everything is incorporated. Mix on higher speed for another 8 minutes. Mix on higher speed for another 8 minutes. If you kneading with your hand make sure to knead well for about 10-15 minutes or until you get smooth shiny dough.
Remove the dough and tuck under edges to form a ball. Coat a bowl with PAM or any oil of your choice and place the dough in it with seams down. Use a knife to cut a cross into top surface (this will help the dough relax). Cover tightly with clear plastic wrap, making sure it is in contact with the dough.
Place dough in a warm area and allow it to double in size. This should take 60 minutes. Once dough has “poofed, or double in size ” transfer to refrigerator to overnight.
Second day start incorporating butter into the dough
Cut the cold butter lengthwise into 1/2-inch-thick slabs.
Arrange the pieces on a piece of parchment or waxed paper to form a 5 to 6 inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper.
With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force.
Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter.
Put the trimmings on top of the square and pound them in lightly with the rolling pin.
Place in refrigerator to cool for at least 2 hours.
Laminate the dough
- Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.).
- 1st Turn. Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight. Turn the dough so that a shorter end faces you. Roll to expand the length of the dough, making sure that the dough doesn’t stick to the table. Add flour if needed. When you have a rectangle about 21 x 9 inches, fold the top third of the rectangle down and fold the bottom third up to cover it. Turn the dough 90 degrees so that the opening resembles a book.
- 2nd Turn. Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Repeat rolling, just like the first turn, then turn 90 degrees and gently press two fingers into the lower right corner to mark the number of turns. (Marking the dough allows you to track your progress, and ensure that the orientation of the dough is correct when you remove it from the refrigerator.) Cover the dough in a parchment paper and then again with plastic wrap and refrigerate for at least 1 hour.
- 3rd Turn. The dough will be hard, so gently pound the dough to warm the butter. If it is too cold the butter will separate and not spread as it should. Repeat the previous steps, and turn again, marking the corner with three fingerprints. Cover dough with parchment paper and plastic wrap and refrigerate for 1 hour.
- 4th Turn. Make the final turn, repeating the steps from turns 1-3. Refrigerate overnight
Third day Fry the dough
Rolling out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick. Make sure the dough stays cold, without sticking to the surface. If it starts to stick, place in the refrigerator and roll again when cool. Transfer to a sheet pan with parchment paper, film and chill before use.
Punching out cronuts. Prepare a sheet pan with parchment paper, sprayed with PAM or oil . Remove dough from fridge and take two ring molds, approximately outer molds should be 3 ½ inch and inner should be 1 ½ inch. ( use you peanut bottle cap for outer mold and prescription medication bottle for inner ones) Only start punching if the dough is very cold. Otherwise, your Kronut won’t fry straight.
Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.”
Brush tops of the Kronut with water and set aside. Place Kronut holes on the same sheet tray, leaving enough space for them to poof without sticking to each other. Leave in a warm area until they have proofed, about 30 min.
Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying.
Frying cronuts. Heat canola oil in a pot, about 3 inches high. Test oil with a pinch of flour: if flour foams it is ready for deep frying. Turn heat to low and place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly.
Once golden brown throughout, test one to see if it is cooked all the way through. Remove and place on paper towels.
Now is a good time to prepare the Glaze

Important points to Remember

Don’t over work with dough with too much kneading.
Don’t over work with butter, if butter starts to leaking, try to put it back in the refrigerator.
Flour the area well so that dough won’t stick.
Heat oil in medium temperature and fry the kronuts in low temperature otherwise outside become too dark soon and inside won’t cook properly.

Pastry cream and filling suggested by Reeni of Cinnamon Spice and everything nice Adapted From King Arthur Flour

Pastry cream is one of the building blocks of a great dessert. Delicious as is, it can also be flavored in an almost infinite number of ways to create the perfect touch for your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won’t wait for you to find your strainer! This base recipe calls for 1/2 cup of sugar, which makes a pastry cream that’s just barely sweet. If you’re planning to use the pastry cream for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup.

Pastry Cream (I omitted)

Measurements by Volume:

3 cups whole milk

1/2 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise

1/4 cup cornstarch

1 tablespoon King Arthur Unbleached All-Purpose Flour

4 large egg yolks

1/4 cup (1/2 stick) butter

1 cup heavy cream, whipped to soft peaks

In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, salt, and the vanilla bean. (If you’re using vanilla extract or Vanilla Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you’re using it). If you’re going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool.
To complete, fold the whipped cream into the cooled pastry cream.

Variations:

Butterscotch Pastry Cream: Add 1/4 teaspoon butter-rum flavor and/or 1 cup (6 ounces) butterscotch chips to the pastry cream after straining, stirring until the chips have melted.

Caramel Pastry Cream: Add 3/4 cup chopped caramel (7 1/2 ounces, or 21 to 23 unwrapped individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate Pastry Cream: Add 1 cup (6 ounces) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) praline paste to the hot, strained pastry cream, stirring until combined.

Orange Pastry Cream: Increase the sugar to 3/4 cup (5 1/4 ounces). Add 1 teaspoon orange extract; 1/4 teaspoon orange oil; or 3 tablespoons orange zest to the hot, strained pastry cream.

Peanut Butter Pastry Cream: Add 3/4 cup (7 1/4 ounces) smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth. If you’re using a natural or freshly-made peanut butter, omit the butter from the recipe, or the pastry cream will be greasy.

Pistachio Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) pistachio paste, or blanched pureed pistachio meats.

Glazes from King Arthur Flour

Easy Vanilla Glaze

5 ounces confectioners’ sugar or glazing sugar, sifted to remove any lumps

3/4 ounce light corn syrup

1/2 ounce butter, melted

1/2 to 1 ounce milk or water

1/2 teaspoon vanilla extract

Chocolate Glaze
3 ounces semisweet chocolate chips

1 ounce butter

7/8 ounce light corn syrup

1/4 teaspoon vanilla extract

Apple Cider Glaze

3/4 ounce bottled boiled cider

1/2 ounce heavy cream

4 ounces confectioners’ or glazing sugar

Easy Vanilla Glaze

1 1/4 cups confectioners’ sugar or glazing sugar, sifted to remove any lumps

1 tablespoon light corn syrup

1 tablespoon melted butter

1 to 2 tablespoons milk or water

1/2 teaspoon vanilla extract

Chocolate Glaze

1/2 cup semisweet chocolate chips

2 tablespoons butter

1 tablespoon plus 1 teaspoon light corn syrup

1/4 teaspoon vanilla extract

Apple Cider Glaze

2 tablespoons bottled boiled cider

1 tablespoon heavy cream

1 cup confectioners’ or glazing sugar

To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.
To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.
To make apple cider glaze: Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts. Yield: about 1/2 cup glaze.
Once doughnut is no longer shiny, transfer it to a container with sugar and cinnamon and toss.

ZUCCHINI NUT BREAD

ZUCCHINI NUT BREAD
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
1 teaspoon cinnamon
2 tablespoons sugar
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 1/2 cups shredded zucchini
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Combine the melted butter, brown sugar and zucchini in a sauce pan.
Cook until smooth and then add nuts and raisins.
Stir until well coated & set aside to cool.
Cream softened butter, sugar and eggs until fluffy.
Sift together flour, baking powder, baking soda and cinnamon.
Add this to the creamed mixture gradually until well blended.
Add cooled banana mixture.
Pour into greased and floured pan(s)*
Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves

BASIC BREAD ~ BAKING PARTNERS CHALLENGE #8

We are going to try two method of bread making one is Asian method Tangzhong and other is Scandinavian method of Scald flour. These are two are really easy to put together. For this challenge you have to try one of the methods and make bread, if you want to try both methods that are also welcome. Tangzhong method gives very soft bread. Scalded flour method usually is used to try whole grains like rye, millet, buckwheat etc… You can make white bread with that technique too. I made the White bread Scandinavian method of Scald flour.

Scalded flour bread Adapted from Cornercafe via Baking Partners

Makes one 23cm x 10cm x 10cm loaf

[Ingredients] Scalded Flour: 100g bread flour 100ml boiling water

Main Dough: 350g bread flour 20g (2 tablespoons) milk powder 35g caster sugar 5g (1 teaspoon) salt 8g instant yeast 200ml (approx.) lukewarm water, adjust as necessary 35g butter, chopped into small pieces at room temperature http://cornercafe.wordpress.com/

[Preparation] Scalded Flour: Pour boiling hot water all at once over the flour and stir quickly with a pair of chopsticks (or fork) until combined with no more visible dry flour. It should be a doughy clumpy mixture at this stage. Set aside for 5 minutes for the dough clusters to fully absorb the heat and the moisture. Then cover with cling film and let cool to room temperature, about 1/2 hour, or up to 1 hour.

For the Main Dough: 1. Prepare a 23cm (L) x 10cm (W) x 10cm (H) loaf tin. Sift bread flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add scalded flour mixture, then gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.) 2. Knead in butter until incorporated. Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further. 3. Punch down, knead briefly and form into a ball shape. Then let rest for 15 minutes. 4. with a rolling pin, roll out into a long oval shape. Then roll up from the short end like a Swiss roll. Rest 10 minutes and repeat the rolling process, then place the roll-up dough into the tin. 5. Cover loosely and let rise until the dough has risen to almost the top of the tin. 6. Bake in preheated 175°C oven for 30 to 35 minutes, or until golden brown. Taste: Soft white bread loaf that stays soft for at least 2-3 days Consume: Best within 3-4 days Storage: May be frozen to keep longer, defrost before serving

BANANA RAISIN NUT BREAD

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Combine the melted butter, brown sugar and bananas in a sauce pan.
Cook until smooth and then add nuts and raisins.
Stir until well coated & set aside to cool.
Cream softened butter, sugar and eggs until fluffy.
Sift together flour, baking powder, baking soda and cinnamon.
Add this to the creamed mixture gradually until well blended.
Add cooled banana mixture.
Pour into greased and floured pan(s)*
Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

In a medium bowl beat cream cheese and butter until smooth.
Add lemon juice and vanilla. Beat until blended.
Add powdered sugar gradually until well blended and smooth.
Refrigerate 1 hour to set icing before serving.

BANANA RAISIN NUT BREAD OR CAKE – RECIPE REWIND

Combine the melted butter, brown sugar and bananas in a sauce pan.
Cook until smooth and then add nuts and raisins.
Stir until well coated & set aside to cool.
Cream softened butter, sugar and eggs until fluffy.
Sift together flour, baking powder, baking soda and cinnamon.
Add this to the creamed mixture gradually until well blended.
Add cooled banana mixture.
Pour into greased and floured pan(s)*
Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

In a medium bowl beat cream cheese and butter until smooth.
Add lemon juice and vanilla. Beat until blended.
Add powdered sugar gradually until well blended and smooth.
Refrigerate 1 hour to set icing before serving.

BAKING PARTNERS #5 – SHAPED DINNER ROLLS & HOLIDAY CAKES

We are a group of home bakers helping each other to achieve baking perfection. Baking partners was begun by Swathi at Zesty South Indian Kitchen.

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and the right techniques are required.

We are a small group of home baker friends, who love to bake and want to learn more about the nook and corners of baking. We are planning to try out recipes from books/magazines and cooking shows. Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

I’m making up for last month, which was shaped dinner rolls and we had to choose 3 shapes, and I failed to post during the move. This month’s theme is holiday cakes and I chose the Brazil Nut cake.

For the dinner rolls I chose Lion House, Clover Leaf and small braid knots. I loved the Lion house and small braid knots, but my clover leafs were embarrassing.

Loved the Brazil Nut Cake!

Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23

Chocolate –Brazil Nut Cake

1-1/2 cups Brazilian nuts (about 7 oz)

6 ounces semisweet chocolate, chopped

¾ cup Sugar

¼ cup all purpose flour

½ teaspoon baking powder

¾ cup (6 oz) unsalted butter slightly softened

6 eggs separated, room temperature

¼ teaspoon cream of tartar

Chocolate Honey Frosting

½ cup whipping cream

6 oz. semisweet chocolate, very finely chopped

6 tablespoons (3 oz.) unsalted butter, slightly softened but still cool

3 tablespoons + 1 teaspoon honey

Garnish

¼ cup Brazil nuts chopped

Preheat oven to 350F(175C).
Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.

Frosting

Bring cream to a full boil in a small saucepan remove from heat and immediately.
Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature.
Whip this at high speed till it thickens and becomes pale.
Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
Using a long spatula spread frosting evenly on the side and top of the cake.
Fill the center with chopped Brazil nuts.

BAKING PARTNERS #5 – SHAPED DINNER ROLLS & HOLIDAY CAKES

We are a group of home bakers helping each other to achieve baking perfection. Baking partners was begun by Swathi at Zesty South Indian Kitchen.

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and the right techniques are required.

For the dinner rolls I chose Lion House, Clover Leaf and small braid knots. I loved the Lion house and small braid knots, but my clover leafs were embarrassing.

Loved the Brazil Nut Cake!

Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23

Chocolate –Brazil Nut Cake

1-1/2 cups Brazilian nuts (about 7 oz)

6 ounces semisweet chocolate, chopped

¾ cup Sugar

¼ cup all purpose flour

½ teaspoon baking powder

¾ cup (6 oz) unsalted butter slightly softened

6 eggs separated, room temperature

¼ teaspoon cream of tartar

Chocolate Honey Frosting

½ cup whipping cream

6 oz. semisweet chocolate, very finely chopped

6 tablespoons (3 oz.) unsalted butter, slightly softened but still cool

3 tablespoons + 1 teaspoon honey

Garnish

¼ cup Brazil nuts chopped

Preheat oven to 350F(175C).
Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.

Frosting

Bring cream to a full boil in a small saucepan remove from heat and immediately.
Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature.
Whip this at high speed till it thickens and becomes pale.
Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
Using a long spatula spread frosting evenly on the side and top of the cake.
Fill the center with chopped Brazil nuts.

BLUEBERRY STREUSEL COFFECAKE

GRANDMA’S STREUSEL COFFEECAKE
2 + 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 + 1/4 teaspoon salt
1/4 + 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 + 2/3 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange peel
6 + 6 tablespoons butter, room temperature
2 JUMBO eggs, room temperature
1 teaspoon pure vanilla
1/2 cup milk
1 teaspoon vinegar
1/2 cup finely chopped walnuts
2 cups blueberries

Preheat oven to 350 degrees.
Sift together the 2 cups flour, 1/4 teaspoon salt, 2/3 cup sugar, baking powder, baking soda, 1/4 teaspoon cinnamon, nutmeg and orange peel in a large mixing bowl.
Whisk together the eggs, 6 tablespoons butter, buttermilk and vanilla.
Gently fold in the blueberries.
Pour liquid mix into flour mixture and beat until smooth with a hand mixer.
Pour into a prepared 9×9 pan.
In a small food processor process all the remaining ingredients except the walnuts until smooth.
Using your hands form small flat pancakes with the mixture and scatter over cake batter until well covered.
Poke a few holes down into the cake for the streusel to run into or run a knife through creating a swirl.
Scatter walnuts evenly over top.
Bake 1 hour.
Serve warm with a dab of butter melting on top of each piece.

GERMAN PANCAKE aka DUTCH BABY ~ CLASSIC GOOD EATS

GERMAN PANCAKE
3 eggs, room temperature
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
2 tablespoons butter, melted + a little to coat the pan
1 teaspoon vanilla
Juice of 1 lemon
Powdered Sugar

Preheat oven to 450 degrees.
Coat the inside of an ovenproof 12 inch skillet with butter or PURE. Be sure to remember to edges and sides.
In a mixing bowl beat the eggs until well blended.
Add the milk and blend again.
Sift together the flour and salt and gradually fold into the egg mixture.
Add the melted butter and vanilla, blend until smooth.
Pour batter into the buttered skillet.
Bake 15 minutes.
Reduce heat to 350 minutes and bake another 10 minutes until pancake has billowed high and turned golden brown.
Sprinkle with lemon juice and powdered sugar. You can also use regular maple syrup or molasses or I especially like it with Blackberry Pineapple Dipping Sauce or Lemon Sauce.
Serve immediately.

Blueberry Almond Lemon Muffins

These little mouthfuls are wonderful as breakfast or a snack. The addition of ground almonds give them a little more interest than a regular blueberry muffin and make them a little more moist. These were a hit with my family, I hope they will be with yours also!

Blueberry, Almond, Lemon Muffins.

2 1/2 cups all purpose flour
1/2 cup of ground almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
Pinch of salt
Zest of a lemon
1 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 1/2 sticks butter (melted and cooled)
1 tablespoon all purpose flour
1 1/2 cups blueberries
sliced almonds – for sprinkling

Heat the oven 350 F

Line a muffin pan with paper liners.

Melt the butter in the microwave and let cool.

Combine the flour, almonds, sugar, salt, baking powder and soda in a bowl.

Mix together the sour cream, eggs, lemon zest and vanilla extract.

Pour the wet ingredients into the dry and mix until just combined.

Toss the blueberries in a tablespoon of flour and gently fold into the ingredients.

Spoon into the muffin pan and bake for approx 20 – 30 minutes.

Remove from the oven, cool in the pan for 5 minutes and then remove to a rack to cool thoroughly.

CHILE CORNBREAD CASSEROLE ~ CLASSIC GOOD EATS

It’s not often I use a box mix for anything, but my ex-MIL gave me this recipe for cornbread years and years ago and it’s a no fail. I added the chiles a few years ago and it has become a family favorite.

CHILE CORNBREAD CASSEROLE
15.25 oz. can white corn
4 oz. can chopped green chiles, drained REALLY well
8.5 oz. can cream corn
8 oz. sour cream
1 large egg
1 box JIFFY (small blue box) Corn Muffin Mix
1/2 cup melted butter

Mix all together by hand.
Pour into greased 9×9 pan.
Bake 45 minutes at 350°.
If you are doubling the recipe, use a 13×9 baking pan and bake at 350° for 1 hour or golden brown and set.

Category: BREADS, BISCUITS & MUFFINS