Nathan gave me some real cinnamon so I’ve been using it everywhere.  Too bad Nathan is gluten-free.

INGREDIENTS

4 cups flour

4 tablespoons kosher salt

1/2 teaspoon yeast

Approx. 2 cups water

1/2 cup raisins

1 tablespoon cinnamon

1 tablespoon brown sugar

Mix dry ingredients together and then add water slowly until dough is a little sticky.  Fold in raisins.  Cover and leave overnight.

In the morning, preheat oven to 475 degrees and put dutch oven (any oven safe covered pot will work) in oven to heat.  You need a really hot oven and dutch oven.  Remove dutch oven from oven.  Flour hands and a top of bread.  Carefully plop dough into pot and sprinkle wheat germ over the top.  Cover and bake for 30 minutes.  Remove lid and let bread brown for about 10-15 minutes.  Remove from oven, tip bread from dutch oven and let cool on counter.

 

I ran out of whole wheat English muffins so I had to make my own, hence the quotes.

INGREDIENTS

2 teaspoons active dry yeast (1 packet)

4 tablespoons unsalted butter

½ cup  plain yogurt

½ cup warm whole milk

½ tablespoon honey

1 teaspoon fine sea salt

1 cup whole-wheat flour

1 cup all-purpose flour

½ teaspoon baking soda

Cornmeal, preferably coarse, as needed

DIRECTIONS

In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.

Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.

Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.

Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.

Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don’t worry if they’re not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)

Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.

Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.

I found this in The New York Times.

“It’s like a big chewy oatmeal cookie” — My husband

INGREDIENTS

1 2/3 cups quick rolled oats

1/2 cup granulated sugar

1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 to 3 cups dried fruits and nuts

1/2 cup coconut

1 teaspoon vanilla extract

6 tablespoons melted butter

1/4 cup maple syrup

2 tablespoons light corn syrup

1 tablespoon water

DIRECTIONS

Preheat the oven to 350 degrees. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack.

 

I got the recipe from Smitten Kitchen.

 Tina sent me this recipe for she knew I would love it.  So I dedicated it to her.

Thanks to Food52 for the recipe.

INGREDIENTS

Shortbread

400 grams flour

150 grams powdered sugar

1 pinch salt

4 eggs

200 grams butter

1 fresh vanilla bean

Pastry Cream

1 liter whole milk

8 egg yolks

250 grams sugar

½ lemon, zested

80 grams flour

1 fresh vanilla bean

120 grams pinoli (topping)

DIRECTIONS

Prepare the shortbread. Place flour, powdered sugar, vanilla, butter, and salt in a food processor. Pulse several times until mixed well. Transfer ingredients into large bowl, creating a well in the center for your eggs.

Using a fork or your hands begin incorporating eggs into your flour mixture. Once everything has formed into a messy ball, transfer the dough onto a floured work surface and knead well. The dough should be smooth. Split the dough into two disks: one with 2/3 of the dough and the other with 1/3. Wrap well in plastic wrap and allow dough to rest in the refrigerator while you prepare your pastry cream.

To prepare the pastry cream, place a large pot on the stove with milk, take the vanilla bean and carefully, with the back end of a knife, extract the seeds by scraping. Add the seeds and the vanilla pod to the milk and on low heat, bring the milk to a low simmer. As soon as the milk begins simmering, remove from heat to allow the milk to infuse with the vanilla bean. This should only take about 5 to 7 minutes max.

Meanwhile, in a large bowl and with an electric mixer, beat your egg yolks and sugar until pale yellow and smooth and slightly fluffy. Gradually add sifted flour and lemon zest.

Remove the vanilla pod from the milk and add the mixture with eggs. Do this little by little while constantly whisking your egg mixture so as not to scramble your eggs. Return the entire mixture to the stove on low heat, whisking constantly to thicken the mixture. This will happen all at once, so be on watch. When the cream is very thick, turn off the heat and, using a spatula, empty into a low, wide bowl. Allow it to cool for 30 minutes, then cover it so the surface is in contact with plastic wrap, so that it does not create a skin. Transfer to a refrigerator. This can be kept in a refrigerator for up to 3 days and can be frozen for up to 2 months.

Remove the dough from the fridge, allow it to come to room temperature. Taking the larger disk of dough, roll it out into a circle that will cover a 9-inch pan. For this, I use a tart pan with a bottom that’s easily removed. Springform pans work well too. Butter and flour the pan. Make sure that the dough is large enough to line the pan (covering the sides generously). Wrap the dough onto your rolling pin and unroll it onto the cake pan, pressing it gently down into the pan and being sure to cover the pan’s bottom and sides.

Remove the excess pastry using a sharp paring knife. With a fork, dock the surface of the dough and pour in the pastry cream, using a spatula to make a slight mound in the center (this will help it from collapsing after baking). Roll out your remaining pastry in a disk just a bit larger than your pan. Again, transfer the dough by wrapping onto your rolling pin and unroll over your dreamy cream mountain.

Create a nice seal on the cake by pinching the edges of the crust closed. You can decorate these as you’d like—and be sure to dock the top crust with a fork. Brush the entire surface of the crust with an egg wash (egg and water, or egg and milk if you prefer). Sprinkle generously with pinoli and bake at 350° F for 45 to 50 minutes.

Allow the cake to cool before serving. Finish with a generous dusting of powdered sugar, like any good Italian dessert. Refrigerate.

 

I had to make this.

“This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock’s Wilshire, a luxury department store in Los Angeles, popular in the ’20s, ’30s and ’40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.” – From The New York Times. 

INGREDIENTS

Crust

1¼ cups sifted all-purpose flour

½ teaspoon salt

½ teaspoon sugar

¼ cup shortening, chilled, cut into pieces

⅓ cup chilled unsalted butter, cut into pieces

2 to 5 tablespoons ice water

Filling

1 cup evaporated milk

1 cup heavy cream

½ cup sugar

6 egg yolks

1 tablespoon cornstarch

1 tablespoon softened unsalted butter

¼ teaspoon vanilla extract

¼ teaspoon coconut extract

3 tablespoons cream of coconut

Topping

1 cup sweetened, shredded coconut or unsweetened coconut flakes

2 cups heavy cream

4 tablespoons sugar

1 teaspoon vanilla extract

PREPARATION

Crust

Sift flour, sugar and salt together.

Using a pastry cutter, blend butter and shortening into the flour mixture until pea-sized pieces form.

Slowly add the water until the dough just comes together.

Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least one hour.

Roll out chilled dough on a floured surface until it is large enough to create a 1-inch overhang on a 9-inch pie pan.

Using a fork, poke several holes along the base of the crust.

Finish the rim of the crust to your liking and chill until firm, 30 minutes.

Preheat the oven to 350 degrees.

Line pie crust with parchment paper and pie weights.

Bake until the edges are pale golden and the crust will hold its shape, 25-30 minutes.

Carefully remove the parchment and weights and bake until the crust is dry and pale golden, 5-10 more minutes.

Remove from oven and cool.

Filling

Decrease oven temperature to 325 degrees.

Pour evaporated milk, cream and sugar into a saucepan.

Over medium heat, bring to a boil, then immediately remove from heat.

Using a whisk attachment on an electric mixer, beat egg yolks until they appear pale and fluffy.

Add cornstarch and butter; continue beating until they are fully incorporated.

Add vanilla, coconut extract and cream of coconut.

Set the mixer on a low speed and slowly add the warm cream mixture to the egg mixture.

Pour the filling back into the saucepan and cook over low heat for 10 minutes, stirring constantly, until the custard has thickened to the consistency of runny yogurt.

Pour coconut filling into the baked pie shell and bake for 35 minutes until the edges are barely puffed and the center wobbles like Jell-o when you give the pan a shuffle, about 20 minutes.

Remove from oven and allow the pie to cool completely, 2-3 hours

Topping

Place coconut on baking sheet and toast until light brown, about 7 minutes. Whip cream, sugar and vanilla to stiff peaks.

Place a large mountain of whipped cream in the center of the pie and, using a small offset spatula, create a dome shape. Sprinkle the entire dome with toasted coconut. Refrigerate until ready to serve

I got the recipe here.

INGREDIENTS

1 lb strawberries, hulled and cut into squares

1 lb pineapple cut into small squares

1 tbsp cornstarch

1/4 cup honey

1 tsp lemon juice

1 cup oats

1/2 cup whole wheat flour

1/2 cup brown sugar (not packed)

1/4 cup butter, melted

DIRECTIONS

Preheat oven to 375 degrees.

Cut strawberries and pineapple and place in baking dish

Add honey, cornstarch, and lemon juice and mix together until fruit is evenly coated.

Mix oats, flour, brown sugar and melted butter in another bowl.

Spread evenly over fruit mixture.

Bake for 40 minutes until the fruit is bubbling and the top is golden brown.  Serve with whipped cream or ice cream.

I worked with this recipe.

 

  
Today is my best friend’s birthday and she loves raspberries and lemon curd.  Happy Birthday, Darcie.

INGREDIENTS

3 cups flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups yogurt

2 eggs

6 tablespoons melted butter

2 teaspoons vanilla extract

3 tablespoons milk

1/2 cups raspberries

6 tablespoons Lemon Curd

DIRECTIONS

Preheat oven to 400 degrees.

Mix flour, sugar, baking powder, salt, and baking soda in a bowl.

In a separate bowl, mis yogurt, eggs, butter, milk, and vanilla.

Store wet ingredients into dry ingredients and then stir in raspberries. Reserve 1 raspberry for the top of each muffin.

Scoop batter in each greased muffin cup. Make an opening and scoop in a teaspoon of lemon curd.  Top with a raspberry.

Bake for 20-25 minutes until golden brown.  Let cool for a few minutes then turn out onto  a wire rack to cool.

I worked with this recipe.