Round Raspberry Cake

I have a ton of raspberries.  The smell of this cake baking in the oven is as amazing.

INGREDIENTS

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter softened

2/3 cup plus 1 1/2 tablespoons sugar divided

1/2 teaspoon vanilla

1 large egg

1/2 cup buttermilk

1 cup fresh berries

DIRECTIONS

Preheat oven to 400 degrees.  Butter and flour a 9-inch round cake pan.

Whisk together dry ingredients.

Beat butter and 2/3 cup sugar with an electric mixer at medium for approx. 2 minutes then beat in egg and vanilla.

At low speed, mix in dry ingredients in three batches alternating with buttermilk–beginning and ending with flour.

Spoon batter into cake pan, smooth top and scatter raspberries even over the top.  Sprinting with remaining 1 1/2 tablespoons sugar.

Bake until toothpick comes out clean about 25-30 minutes. Cool in pan for 10 minutes and then turn out to cool.

I got the recipe here.

Everything Bread

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Start this the night before and your family can wake up to a fresh loaf of rustic bread. Why don’t you get to wake up to a fresh loaf of rustic bread? Well, someone has to bake it. 

INGREDIENTS

3 cups flour

2 teaspoons salt

1 teaspoon Instant yeast

Approx. 1 1/2 cups water

1 teaspoon each of minced onion, caraway, sesame, and poppy seeds

DIRECTIONS

Mix together the first 3 ingredients. Slowly add the water until dough is wet and a little loose.  combine minced onion, and seeds then fold into the dough.  Cover and let sit on the counter overnight.  In the morning heat oven to 500 degrees with dutch oven in it so it gets hot too.  Once the oven and pot have been heating for about 30 minutes, plop the dough into the dutch oven, sprinkle with additional seeds and onion if desired. Cook covered for 30 minutes.  Take lid off and let the top of the bread brown for about 10-15 minutes.

Aunt Jeanne’s Oatmeal Cookies

This is from my husband’s Aunt Jeanne.  Amazingly simple and delicious.

INGREDIENTS

2 sticks softened salted butter

1 cup brown sugar

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 tsp cinnamon

1/2 cup chopped walnuts

1/2 cup golden raisins

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups oats

DIRECTIONS

Preheat oven to 400 degrees.

Cream butter and sugars.  Add eggs, one at a time, vanilla, then cinnamon.  Mix in walnuts and raisins.  Mix in dry ingredients.

Spoon out onto cookie sheet teaspoon sized drops and bake for approximately 10 minutes until done.  Cool on rack and enjoy.

 

Thin Red Raspberry Line

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A little lemon and fresh raspberries turns a plain pound cake into a thing of beauty.

INGREDIENTS

½ cup unsalted butter, at room temperature

1 ¼ cups sugar

1 ½ teaspoons grated lemon zest

3 large eggs

1 teaspoon vanilla

2 cups all-purpose flour, plus additional for pan

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup sour cream

2 cups fresh raspberries

DIRECTIONS

Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.

Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.

Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.

I worked with this recipe.

 

Leftover Tarts

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I used the leftover pastry from the quiche I made today and decided to make this little bites of heaven.

INGREDIENTS

Pastry

225 grams flour

140 grams cold unsalted butter, roughly cubed

1 large egg yolk

2-3 tablespoons ice-cold water

Filling

1 whole egg

2 egg yolks

115 grams sugar

2 tablespoons cornflour

400ml milk

2 tsp vanilla

Dash of cinnamon for decoration

DIRECTIONS

To make the pastry, cut the cold butter into the flour until it has a breadcrumb like appearance. Whisk the egg yolk with 2 tbsp water and pour in. Mix the pastry by hand and knead for a few minute s but not overworking. Pat into a thick disc, wrap in plastic wrap and chill for 30 minutes or up to 48 hours.

Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang.

Chill for 30 minutes. Preheat oven to 375 degrees.

To make the custard, put egg, yolks, sugar and cornstarch in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.

Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove from heat and stir in vanilla.

Roll out pastry very thin. Use a small glass to cut out circles. Line mini muffin tins with the pastry. Scoop some custard in each one and bake for about 20-25 minutes until crust is browned and custard is golden on top. Sprinkle with cinnamon when cooled a bit.

 

Cauliflower and Red Onion Quiche

I had no idea how this was gonna come out and I am beyond thrilled.

INGREDIENTS

Pastry

225 grams flour

140 grams cold unsalted butter, roughly cubed

1 large egg yolk

2-3 tablespoons ice-cold water

Filling

1 small cauliflower broken into small florets

½ red onion sautéed in olive oil, salt and pepper

3 large free-range eggs

284 ml cream

6oz finely grated cheese (a mixture of cheese is good)

salt and pepper

DIRECTIONS

To make the pastry, cut the cold butter into the flour until it has a breadcrumb like appearance. Whisk the egg yolk with 2 tbsp water and pour in. Mix the pastry by hand and knead for a few minutes but not overworking. Pat into a thick disc, wrap in plastic wrap and chill for 30 minutes or up to 48 hours.

Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang.

Chill for 30 minutes. Preheat oven to 375 degrees.

Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.

Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water’s back to the boil. Drain well and leave to cool. Sautee onions with olive oil, salt and pepper and let cool.

Combine eggs, cream, and all the grated cheese, sprinkle with salt and pepper.. Stir in the cauliflower and then pour the mixture into the case, lay the onion on top. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.

Quickie Cinnamon Bread


We all have time for a quickie every now and then. Brings a smile to everyone’s face.

INGREDIENTS

  • 2 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup sour cream
  • 1 egg
  • 1/4 cup melted butter, cooled
  • 3 teaspoons ground cinnamon

DIRECTIONS

Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg, sour cream and melted butter; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. 

Grease the bottom only of a 9×5-in. loaf pan. Pour half of the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.

Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. 

I got the recipe here.

Marvelous Molasses Cookies

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A little spicy and a lot of flavor.

INGREDIENTS

2 cups flour

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

¾ teaspoons ground cardamom

½ teaspoons kosher salt

1 large egg

½ cup unsalted butter, melted

1/3 cup granulated sugar

1/3 cup molasses

¼ cup packed dark brown sugar

Decorative sugar for rolling

 

DIRECTIONS

  • Preheat oven to 375°F.
  • Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl.

Whisk egg, butter, sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients until just mixed. Chill dough for 20 minutes. Place decorative sugar in a bowl. Scoop out tablespoon sized balls of dough and roll into tighter balls. Roll ball in sugar and place on cookie sheet.

Bake cookies for 8-10 minutes.

 

 

I worked with this recipe.

High School Muffins


For my son’s first day of High School, I made these muffins using fresh raspberries and my pineapple jam from yesterday. They have nothing to do with High School but it calmed me down. #BakingTherapy

INGREDIENTS

1 1/2 cups flour

1/2 cup sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup milk

1 egg, beaten

6 tbsp melted butter

1 tsp vanilla

1/4 cup pineapple jam

1 cup raspberries

1/4 cup sliced almonds

DIRECTIONS

Preheat oven to 400 degrees.  Butter and flour muffin tin.

Whisk together dry ingredients.

Stir in wet ingredients. Do not over mix.

Fold in pineapple jam and raspberries.

Scoop into muffin tin and top with sliced almonds.

Bake for approx. 20-22 minutes until toothpick comes out clean.

Cool muffins on rack outside of muffin tin so they don’t get soggy.

 

 

Pineapple Jam

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What do you make when life hands you a crappy pineapple?  You make jam.  And then I made my Coco Pazzo Bread to put it on. Oh, and don’t forget the butter. Never forget the butter.

INGREDIENTS

2 cups fresh pineapple (mashed in blender)

1 cup water

3 tablespoons fresh lemon juice

1 cup sugar

DIRECTIONS

Mix all ingredients in a medium saucepan and cook over medium high heat until it is a thick syrup that wrinkles across a plate when pulled with your finger. Takes about an hour. Check to see if it is done by putting a plate in the refrigerator to chill.  Take it out, put a teaspoon of jam on plate and put in freezer for approx 2 minutes.  If you drag your finger through it and it wrinkles on the sides then it is done.  Carefully put it into jar and seal.