recipe_x_ingredients_ounces.id,recipe.id,recipe.ts,recipe.title,recipe.rating,recipe.recipe_publish_date,recipe.description,recipe.instructions,recipe.at_a_glance,recipe.nutrition_information,ingredients_ounces.id,ingredients_ounces.ts,ingredients_ounces.key,ingredients_ounces.value
102,144,"2017-09-22 04:48:12","Mission Fig Bread",4.7777777,09/30/2015,"This dense and chewy bread, with its crunchy crust, is packed with flavor. Read all the way through the directions before starting; it's an overnight bread, so you'll need to plan ahead. Also, this recipe comes from baker Martin Philip and our King Arthur Flour Bakery. Since our bakers put together their formulas using gram measurements, rather than ounces or volume, you'll be most successful if you make this bread with the aid of a gram scale.","To make the preferment: Mix the flour, water, and sourdough starter until thoroughly combined. Cover and let rest at room temperature for 12 to 16 hours; the dough will be nice and bubbly. To make the soaker: Toast the cracked wheat in a skillet set over low heat until the grains are lightly browned, and smell toasty. Combine the wheat and water, and let rest overnight. To make the dough: In a large bowl, combine the flours and yeast, then stir in the water, mixing until no dry bits remain. If you're using a stand mixer, this may take up to 3 to 4 minutes at low speed. Let the dough rest in the bowl, covered, for 20 minutes. Add the preferment and salt, mixing until fully incorporated. Mix for 6 to 7 minutes at medium-low speed; the dough should be smooth (aside from the cracked wheat) and elastic. Add the soaker, fig, and anise seed, mixing on low speed until evenly distributed. The dough may be quite stiff; that's OK. Check the dough temperature; it should be between 75°F and 80°F. This is the optimum temperature for rising dough, so try to find a spot that's around that temperature. Cover the bowl, and let the dough rise for 15 minutes. Give the dough its first fold by reaching into the bowl and pulling a corner of dough up, folding it back toward the middle, and pushing it down. Repeat, working your way around the dough ball, for a total of 4 to 6 times. This will both de-gas the dough, helping the yeast to work; and strengthen the dough's structure. Repeat folding the dough after another 15 minutes (at the 30-minute mark since it started rising), and once more at the 45-minute mark. Let the dough rise for 90 to 120 minutes, or until it's noticeably puffy, though perhaps not doubled in bulk. Gently deflate the dough, and divide it into two pieces about 560g each. Gently pre-shape the pieces by gathering the corners of the dough and folding them to the center to form a loose ball. Place the balls, seam-side down, on a very lightly floured surface, cover, and let rest for 10 to 15 minutes. Working with one piece of dough at a time, shape as a batard with tapered points. Tuck one end underneath to create a teardrop shape. Place seam-side up on a flour-dusted couche or smooth cotton towel. Repeat with the second piece of dough. Need help shaping? See our tips for shaping a batard video. Gently cover the loaves, and let them rise for about 60 minutes, until they're puffy. While the loaves are rising, preheat your oven to 450°F, with a baking stone on the middle rack. Place a cast iron pan on the oven's lowest rack; you'll use it to create steam. To bake on a stone: Roll the proofed loaves, seam-side down, onto a peel dusted with semolina or whole wheat flour. If you aren't using a stone, roll them onto a parchment-lined baking sheet, seam-side down. Score the dough with a baker's lame or very sharp knife, cutting an arc from the midpoint of the tip to the midpoint of the base. Add 1 cup boiling water to the cast iron pan. Quickly use the peel to load the loaves onto the stone (or place the pan in the oven), and close the door. Bake the loaves for 32 to 37 minutes, or until they're a rich mahogany color. The top crust will feel firm, and the bottom crust will be robust, but not burned. If you have a digital thermometer, the loaf's center temperature should be about 200°F. Remove the loaves from the oven, and transfer them to a rack to cool. Yield: 2 loaves.","Prep 20 mins. Bake 32 mins. to 37 mins. Total 17 hrs 3 mins. Yield 2 loaves",,102,"2017-09-22 04:48:12",Preferment,"4 3/4 ounces King Arthur Unbleached All-Purpose Flour 1 1/2 ounces King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour4 ounces lukewarm water1/2 ounce fed sourdough starter Soaker 3 ounces water3 ounces cracked wheat Dough 7 1/4 ounces King A"
103,151,"2017-09-22 04:48:16","Ginger Pumpkin Braid",4.904762,01/01/2008,"Maybe it's our lifelong familiarity with one of the holidays' cliché staples — pumpkin pie — but we can hardly imagine baking anything with pumpkin and not including ginger as one of the spices. Ginger and pumpkin are two flavors that just seem to go together, like apples and cinnamon. And they team beautifully in this bright-gold, moist, dense holiday bread. Serve it as the centerpiece of a bread basket at dinner, or with a creamy lunchtime soup.","To mix by hand or by mixer: In a large mixing bowl, combine the flour, spices, sugar, ginger, salt and yeast. In a separate bowl, stir together the pumpkin, eggs and melted butter. Add the wet ingredients to the dry ingredients, stirring until the dough begins to come away from the sides of the bowl. Transfer the dough to a lightly oiled work surface; knead it for 3 minutes, allow it to rest for 15 minutes, then continue kneading until smooth, an additional 8 to 10 minutes. Knead in the raisins right at the end. To knead in a mixer: Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. Add the raisins, and continue kneading just until they're incorporated. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours, or until puffy. To make in a bread machine: Place all of the ingredients except the raisins into the pan of your bread machine, program the machine for Manual or Dough, and press Start. This dough may initially be a bit heavy for some machines; if necessary, use a spatula to help it get going. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water; it should be soft and smooth. About 4 to 5 minutes before the end of the kneading cycle, add the raisins. Allow the machine to complete its cycle. Turn the dough out onto a lightly greased surface, divide it in half then divide each half into three pieces. Roll each piece into a 10"" log. Working with three logs at a time, place them on a lightly greased or parchment-lined baking sheet. Braid them together, pinching the ends together and tuck the ends under. Repeat with the remaining logs. Set the braids aside, covered with lightly greased plastic wrap or an acrylic dough-rising cover, to rise for 1 hour; they should look puffy. Bake the bread in a preheated 375°F oven for 25 to 30 minutes, until lightly browned and a digital thermometer inserted into the center of the loaf registers at least 190°F. Remove the braids from oven, and allow them to cool on a wire rack. Store, wrapped, on the counter for 5 days, or freeze for up to 3 months.","Prep 30 mins. Bake 25 mins. to 30 mins. Total 3 hrs 6 mins. to 3 hrs 11 mins. Yield two 10"" braids",,103,"2017-09-22 04:48:16",,"19 ounces King Arthur Unbleached Bread Flour1 teaspoon cinnamon*1 teaspoon ground ginger*1/4 teaspoon ground cloves (optional)*2 3/8 ounces sugar2 1/4 ounces diced crystallized ginger1 1/2 teaspoons salt1 tablespoon instant yeast16 5/8 ounces pumpkin pure"
104,152,"2017-09-22 04:48:22","Raisin-Pecan Rye Bread",4.8125,01/01/2008,"There's something very right about the combination of rye flour, raisins, and pecans. The subtle, earthy flavor of rye, the nuttiness of the pecans, and the offsetting sweetness of raisins combine to make a bread whose flavor seems to hit all parts of your tongue and taste buds at once. This dense, moist bread is delicious spread with butter (toasted or not); or serve it with Roquefort or another assertive cheese.","To make the biga: Stir together the yeast, flour, and water. The dough will be very stiff and dry. Place it in a lightly greased bowl, cover it, and let it rest at room temperature overnight. The next day, combine the biga with the remaining ingredients (except the pecans and fruit) in a large mixing bowl, or in the bowl of an electric mixer, mixing to form a shaggy, sticky dough. Knead the dough until smooth (even though it's smooth, it'll still be very sticky), then place it in a lightly greased bowl and let it rest for 1 hour; it will become quite puffy, though it may not double in bulk. Transfer the dough to a lightly greased work surface, gently deflate it, and knead in the nuts and fruit. Shape the dough into a slightly flattened ball and place it on a greased sheet pan, or into a greased 9"" round cake pan. Cover the pan with a proof cover or some lightly greased plastic wrap. Let the loaf rise for about 90 minutes, until it's puffy. Preheat the oven to 350°F. Bake the bread for about 50 to 55 minutes (tenting it lightly for the final 15 minutes), until its interior registers 190°F to 195°F on an instant-read thermometer. Remove the bread from the oven and cool it on a rack. Store, well-wrapped, at room temperature for 5 days, or freeze for up to 3 months.","Prep 20 mins. Bake 50 mins. to 55 mins. Total 11 hrs 40 mins. to 11 hrs 45 mins. Yield 16 servings Nutrition information","Serving Size 1 slice, 68g Servings Per Batch 16 Amount Per Serving: Calories 202 cal Calories from Fat Total Fat 5g Saturated Fat Trans Fat Cholesterol 4mg Sodium 191mg Total Carbohydrate 30g Dietary Fiber 7g Sugars 9g Protein 10g",104,"2017-09-22 04:48:22","Biga (starter)","1/8 teaspoon instant yeast4 1/4 ounces King Arthur Unbleached All-Purpose Flour2 5/8 ounces cool water Dough 1 1/4 teaspoons salt1 3/4 ounces brown sugar, light or dark1 7/8 ounces medium or light rye flour1 7/8 ounces pumpernickel4 1/4 ounces King Arthur"
105,153,"2017-09-22 04:48:28","Caramel-Nut Cinnamon Buns",4.8125,06/27/2011,"Drizzle these delicious buns with caramel sauce just before serving.","Combine all of the dough ingredients, and mix and knead them together — by hand, mixer, or bread machine — until you've made a soft, smooth dough. Cover the dough, and let it rise for 1 hour, or until puffy. While the dough is rising, lightly grease 12 muffin cups, or a baking sheet. Gently deflate the dough, and roll it into an 18"" x 18"" square. Spread with the prepared cinnamon filling, then sprinkle with the chopped nuts and caramel bits, leaving an uncovered strip about 1"" wide along one side. Roll into a log starting with a filling-covered end opposite the unfilled end. If you want the buns to pop like a corkscrew, as shown in the picture, roll the dough tightly, stretching the dough as you roll it up. Slice the log into 12 pieces; if your knife sticks, dip it in hot water between cuts. Or use dental floss to cut the dough. Place the buns in the prepared muffin pan, or space them on a baking sheet. Cover, and let the buns rise until puffy, about 60 minutes. Towards the end of the rising time, preheat the oven to 350°F. Bake the buns for 20 to 24 minutes, until they're a light golden brown. Remove them from the oven, and place on a rack to cool slightly, while you make the glaze. Melt the glaze ingredients together over low heat or in a microwave, stirring until smooth. Spoon over the buns. Serve warm, or at room temperature. Yield: 12 buns.","Prep 30 mins. to 50 mins. Bake 20 mins. to 24 mins. Total 3 hrs to 4 hrs Yield 12 buns",,105,"2017-09-22 04:48:28",Dough,"10 ounces lukewarm water14 3/4 ounces King Arthur Unbleached All-Purpose Flour3/8 ounce grape seed flour, optional, for extra antioxidants3/4 ounce Baker's Special Dry Milk or nonfat dry milk7/8 ounce sugar1 1/2 ounces butter2 teaspoons baking powder1 1/4"
106,156,"2017-09-22 04:48:31",Zwieback,5.0,01/01/2010,"Crunchy, ultra-light zwieback toast has been a favorite of teething babies for years. Add a layer of cinnamon-sugar to the toasts as they bake, and you've made Trenary Toast, a specialty of the Trenary Home Bakery in Michigan's Upper Peninsula. The cinnamon version of zwieback also mimics Finnish korpu, if you're partial to those tasty toasts. Read our blog about zwieback, with additional photos, at Flourish.","Combine all of the dough ingredients (everything except the cinnamon-sugar), and mix and knead to form a smooth, soft, somewhat sticky dough. Cover the dough, and allow it to rise till it's quite puffy, about 2 hours. Divide the dough in half. Each half will weigh just under 16 ounces. Shape each half into a 12"" log, and place on a lightly greased or parchment-lined baking sheet. Cover the logs, and allow them to rise for about 90 minutes, till they've expanded (though they won't have doubled in bulk). Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 22 to 24 minutes, till it's a deep, golden brown, and its temperature at the center is at least 190°F. Remove the bread from the oven, and allow it to cool on a rack. Let it rest at room temperature overnight; don't cover it. Next day, cut the loaves into 1/2"" slices. Lay the slices on two ungreased or parchment-lined baking sheets. Bake the slices in a preheated 200°F to 225°F oven for 1 hour. Remove the pans from the oven, and turn all the pieces over. For cinnamon toasts, sprinkle about 1/4 teaspoon cinnamon sugar evenly over the top surface of each toast. Return the pan to the oven, and bake for an additional 1 hour, or until the toasts are very dry and crisp. Remove from the oven, and cool completely. Store, well-wrapped, at room temperature. Yield: 4 dozen toasts.","Prep 20 mins. to 30 mins. Bake 2 hrs to 2 hrs 30 mins. Total 14 hrs 20 mins. to 15 hrs Yield 4 dozen toasts",,106,"2017-09-22 04:48:31",,"17 ounces King Arthur Unbleached All-Purpose Flour1 5/8 ounces sugar2 1/2 teaspoons instant yeast1 1/4 teaspoons salt1/2 teaspoon ground cinnamon1/4 to 1/2 teaspoon ground nutmeg2 ounces butter, softened or cut into pats1 large egg8 ounces lukewarm milk1 "
107,165,"2017-09-22 04:48:35","Whole Wheat Pita with Middle Eastern Salad",4.814815,07/15/2010,"These soft pitas are made with a combination of white whole wheat flour, and bread flour. The whole wheat gives them a lightly nutty taste, and golden color; the bread flour helps them ""pop"" in the oven.","Combine all of the pita ingredients (except the oil for brushing), and mix and knead to make a soft, smooth dough. Place the dough in a lightly greased bowl or large measuring cup, cover it, and let it rise for 60 to 90 minutes, till it's just about doubled in bulk. Towards the end of the rising time, start to preheat your oven to 450°F, with a pizza stone on the bottom shelf, if you have one. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a ball, cover them, and let them rest for 10 minutes. Working with two pieces of dough at a time, roll each into a 6"" circle. If you roll the dough about 7"" wide, it'll shrink back to about 6"". Carefully flop the dough onto the hot pizza stone. If you're not using a pizza stone, put it on an ungreased baking sheet, and put the baking sheet on your oven's bottom rack. Bake for 4 minutes. The pitas should rise enthusiastically. If they're on a stone, they'll probably puff up like balloons; if they're on a baking sheet, they'll still expand; just not as vigorously. Turn the pitas over, and bake for an additional 60 seconds. Remove them from the oven, and brush with your favorite olive oil, plain or flavored. Wrap lightly in a cotton towel, to keep them soft. Repeat with the remaining pieces of dough. Serve pitas with chopped salad. Yield: 8 pitas. To make the chopped salad: While the pita dough is rising, combine all of the salad ingredients, seasoning with salt and lemon juice to taste. Let the salad rest at room temperature while you prepare the pitas.","Prep 35 mins. to 45 mins. Bake 5 mins. to 5 mins. Total 2 hrs 20 mins. to 2 hrs 35 mins. Yield 8 pitas",,107,"2017-09-22 04:48:35",Pita,"7 1/4 ounces King Arthur Organic 100% White Whole Wheat Flour 6 1/4 ounces King Arthur Unbleached Bread Flour1 1/2 teaspoons salt1 1/2 teaspoons instant yeast8 to 9 ounces lukewarm water*1 ounce orange juice7/8 ounce olive oilplain or herb/spice infused o"
108,166,"2017-09-22 04:48:38","Wheat-Oat-Flax Buns",4.9565215,05/11/2011,"These soft, tender buns feature some of Canada's most important grain crops: wheat, oats, and flax. The addition of canola oil adds another touch of the North: canola oil, made from rapeseed, was originally developed in Canada as a special, lower-acid vegetable oil. In fact, its name is an acronym: CANadian Oil, Low Acid. These buns are a perfect whole-grain alternative to the squishy white rolls usually offered at cookouts. Looking to increase your fiber and vitamin intake in a tasty way? This recipe's for you. Note: Some people don't like the taste of canola oil in baked goods. If that's you, simply substitute any vegetable oil for the canola oil.","Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the whole grains a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough. Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk. Gently deflate the dough, and divide it into 12 pieces (about 70g each). Shape each piece into a round ball; use your fingers to pull and flatten each ball into a circle about 3"" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 90 minutes, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F. Brush the buns with the egg white/water mixture. Sprinkle with oats and/or flax seeds. Bake the buns for 21 to 25 minutes, until they're golden brown. Remove them from the oven, and transfer them to a rack to cool. Wrap completely cooled buns airtight, and store at room temperature for several days; freeze for longer storage. Yield: 12 buns.","Prep 15 mins. to 25 mins. Bake 21 mins. to 25 mins. Total 2 hrs 36 mins. to 3 hrs 50 mins. Yield 12 buns Nutrition information","Serving Size 1 roll, 65g Servings Per Batch 12 rolls Amount Per Serving: Calories 170 Calories from Fat 63 Total Fat 7 Saturated Fat 1g Trans Fat 0g Cholesterol 18mg Sodium 298mg Total Carbohydrate 23g Dietary Fiber 2g Sugars 5g Protein 5g",108,"2017-09-22 04:48:38",Buns,"8 1/2 ounces King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour1 1/2 ounces old-fashioned rolled oats (not quick oats)4 ounces White Whole Wheat Flour or Premium Whole Wheat Flour1 1/2 ounces whole flax meal2 1/2 teaspoons inst"
109,167,"2017-09-22 04:48:40","Pumpernickel Boule",4.904762,09/23/2013,"This bread received big thumbs-up from our taste-testers as is; but when we topped slices with a Bacon Horseradish Spread (inspired by our Café), it became downright addictive. With its soft, moist crumb and aromatic pumpernickel notes, this loaf will be the life of any festive gathering.","Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky. Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy. Transfer the dough to a lightly oiled surface. Gently deflate it, and shape it into a ball. Place the shaped loaf into a round stoneware baker (e.g., La Cloche), and cover with the lid. (See ""tips,"" below, for an alternate pan suggestion.) Let the loaf rise for 60 to 90 minutes, until it's almost doubled in size. Preheat the oven to 425°F. Slash the loaf diagonally in several places. Bake the loaf for 30 to 40 minutes, remove the lid, and bake for another 5 minutes; the bread will be dark. When done, it'll be crusty, and a digital thermometer inserted into the center will read 190°F to 200°F. Remove the bread from the oven, and transfer it to a rack to cool completely. Yield: 1 loaf.","Prep 20 mins. to 30 mins. Bake 30 mins. to 40 mins. Total 2 hrs 50 mins. to 4 hrs 40 mins. Yield 1 loaf.",,109,"2017-09-22 04:48:40",,"17 ounces King Arthur Unbleached All-Purpose Flour4 ounces King Arthur Unbleached White Whole Wheat Flour3 ounces Pumpernickel Artisan Bread Flavor1/2 ounce vital wheat gluten, recommended to prevent a collapsed loaf1/2 teaspoon Deli Rye Flavor, optional,"
110,168,"2017-09-22 04:48:41","Potato Wheat Bread",4.894737,03/09/2015,"Soft and moist from the addition of fresh potato, this 100% whole wheat bread rises tall, slices beautifully, and is a great keeper. Who could ask for anything more?","Peel the potato, and cut it into chunks. Combine it in a small saucepan with the water, which should just cover the potato (if you've cut it in small enough chunks). Simmer the potato until it's soft. Remove the pan from the heat, and use a small food processor, blender, or hand beater to blend the potato/water into a smooth, chunk-free slurry. See ""tips,"" below left. Once the potato mixture has cooled to lukewarm, combine it with the remaining ingredients. Mix and knead them — by hand, mixer, or bread machine — to form a smooth, supple dough. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, 60 to 90 minutes. Lightly grease a 9"" x 5"" loaf pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Cover the pan with lightly greased plastic wrap (or, even better, a clear shower cap), and allow the dough to rise until its domed center is about 1"" over the lip of the pan, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Remove the plastic, and put the bread into the oven. Bake the bread for 37 to 40 minutes, until it's golden-brown on top and tests done; a digital thermometer inserted into the center will register at least 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.","Prep 15 mins. to 20 mins. Bake 37 mins. to 40 mins. Total 2 hrs 52 mins. to 4 hrs Yield 1 loaf, 18 servings",,110,"2017-09-22 04:48:41",,"8 ounces water1 medium-small potato, about 5 ounces4 ounces lukewarm milk2 ounces room-temperature butter1 1/2 teaspoons salt1 1/2 ounces honey14 ounces King Arthur White Whole Wheat Flour2 1/4 teaspoons instant yeast"
111,170,"2017-09-22 04:48:48","Caramelized Onion Sourdough Biscuits",4.818182,09/19/2012,"These biscuits are perfectly balanced, taste-wise: the tanginess of sourdough complements the sweetness of caramelized onions. End result: total deliciousness!","Combine the butter, onion, and sugar in a pan set over medium-low heat. Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized. Transfer the onions to a bowl, cool to room temperature, then refrigerate until well chilled, at least 3 hours. Preheat the oven to 425°F. Grease or line a baking sheet with parchment. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly. Toss in the chives and caramelized onions. Cut in the starter until the dough becomes cohesive. Turn the dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold it over on itself five or six times, until it comes together. Pat the dough into a 1""-thick disk. Use a sharp 2 1/2"" biscuit cutter to cut rounds. Pat the scraps together, and cut additional biscuits. Bake the biscuits for 15 to 18 minutes, until they're just turning golden. Remove the biscuits from the oven, and serve warm with a little bit of butter. Yield: eight 2 1/2"" biscuits.","Prep 45 mins. to 50 mins. Bake 18 mins. to 20 mins. Total 4 hrs 33 mins. to 5 hrs 10 mins. Yield eight 2 1/2"" biscuits Nutrition information","Serving Size 1 biscuit (81g) Servings Per Batch 8 Amount Per Serving: Calories 240 Calories from Fat 120 Total Fat 13g Saturated Fat 8g Trans Fat 0.5g Cholesterol 35mg Sodium 340mg Total Carbohydrate 27g Dietary Fiber 1g Sugars 2g Protein 4g",111,"2017-09-22 04:48:48",,"1/2 ounce unsalted butter4 ounces peeled onion, sliced thinly7/8 ounce brown sugar4 1/4 ounces King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder3/4 teaspoon salt4 ounces cold unsalted butter3/8 ounce fresh chives, chopped9 ounces sourdough"
112,171,"2017-09-22 04:48:49","Savory Cheddar Cheese Biscuits",4.861111,05/20/2013,"These tasty biscuits, ultra-tender thanks to the addition of both heavy cream and cheese, go together in a flash. Amazingly, they include just three ingredients: self-rising flour, cream, and cheddar cheese. Once shaped, they can be baked immediately, or frozen for a later date. Easy, versatile, and delicious — that's a win, win, WIN!","Preheat your oven to 425°F, with a rack in the upper third. To make the biscuits using a food processor: Cut the cheese into a few chunks. Place the cheese and flour into the work bowl of your food processor. Process until the mixture is smooth; the cheese will be very finely chopped. Add the cream, and pulse until the dough becomes cohesive. Transfer the dough to a lightly floured work surface. To make the dough by hand: Grate or shred the cheese; you should have about 1 cup. Toss it together with the flour. Add the cream, stirring to make a cohesive dough. Transfer the dough to a lightly floured work surface. Pat the dough into a disc 3/4"" to 1"" thick; the thicker the disc, the taller the biscuits. Use a 2"" cutter (or the size of your choice) to cut rounds. Place the biscuits on an ungreased or parchment-lined baking sheet. Brush the tops of the biscuits with cream or milk, if desired; this will help brown their crust. Bake the biscuits for 15 to 18 minutes, until they're golden brown. Remove them from the oven, and serve immediately.","Prep 10 mins. to 15 mins. Bake 15 mins. to 18 mins. Total 25 mins. to 33 mins. Yield 12 to 17 medium (2"") biscuits Nutrition information","Serving Size 47g Servings Per Batch 12 Amount Per Serving: Calories 170 Calories from Fat 90 Total Fat 10g Saturated Fat 6g Trans Fat 0g Cholesterol 30mg Sodium 300mg Total Carbohydrate 16g Dietary Fiber 1g Sugars 1g Protein 4g",112,"2017-09-22 04:48:49",,"8 ounces King Arthur Unbleached Self-Rising Flour 4 ounces cheddar cheese, the sharper the better; we prefer Cabot extra-sharp 8 ounces heavy cream"
113,172,"2017-09-22 04:48:53","Welsh Cakes",4.9166665,01/04/2011,"These soft, tender cakes are a cross between a pancake and a baking powder biscuit, with elements of cookies and muffins thrown in for good measure. Sturdy enough to be eaten out of hand, they can be served plain; sprinkled with sugar (or cinnamon-sugar, our favorite); or spread with butter, and gilded with sugar or jam. In addition, they're excellent the next day, warmed in the toaster as you'd warm toaster cakes. Native to Wales, as their name suggests, Welsh Cakes are the perfect breakfast on the feast day of their native country's patron saint, St. David — celebrated each year on March 1.","In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. Work in the butter until the mixture is fairly evenly crumbly; a few larger pieces of butter can remain. Mix in the currants. Add the milk/egg mixture, mixing until the everything is moistened. Turn the sticky dough out onto a well-floured work surface, and divide it in half. Shape each half into a thick, 4"" to 5"" disc. Cover one of the discs with plastic, and refrigerate. Leave the other on the floured work surface. Roll the soft dough into a 9 1/2"" circle; it should be about 1/4"" thick. Be sure to lift up the dough and flour underneath it as you roll, so it doesn't stick. Using a 2 1/2"" to 3 1/2"" biscuit or other round cutter, cut the dough into circles. Gather and re-roll the scraps, cutting until you've used all the dough. Heat an ungreased skillet over low-medium heat; an electric frying pan or skillet, set at 325°F, works well here. Fry the cakes for about 2 1/2 minutes on each side, until they're golden brown and cooked all the way through. It's best to fry one sample cake first, to see if your pan is the right temperature. Transfer the fried cakes to a rack to cool. Repeat with the refrigerated dough. Cut the circles, then let them warm at room temperature for about 10 minutes before frying. Dust the finished cakes with cinnamon-sugar or superfine (castor) sugar; or split them, butter, and spread with jam. A pot of tea is the perfect accompaniment. Yield: about 2 dozen 2 3/4"" cakes.","Prep 15 mins. to 25 mins. Bake 10 mins. to 12 mins. Total 25 mins. to 37 mins. Yield 2 dozen 2 3/4"" cakes",,113,"2017-09-22 04:48:53",,"12 3/4 ounces King Arthur Unbleached All-Purpose Flour OR 12 ounces King Arthur Unbleached Self-Rising Flour*7 ounces granulated sugar2 teaspoons baking powder1/4 to 3/4 teaspoon salt**1/2 teaspoon ground nutmeg8 ounces cold butter**, cut into pats or dic"
114,173,"2017-09-22 04:48:54","Cheesy Pepperoni Bites",4.826087,07/28/2010,"Make 'em big or make 'em small, these are zesty, tasty biscuits. The tiny ones are great as appetizers. Serve the bigger ones with soup or stew to make the meal memorable.","Preheat the oven to 425°F. Lightly grease a bite-sized tart pan; a mini muffin pan, or a baking sheet. If using the pop-up tart pan, have an ungreased baking sheet available to use as a base. In a medium-sized mixing bowl, combine the flour, cheese powder, baking powder, salt, Pizza Dough Flavor, and pizza seasoning. Add the butter, working it in until the mixture is crumbly. Add the pepperoni, shredded cheese, and scallions, mixing to distribute. Add the milk, mixing just until everything is evenly moistened. Scoop the dough by the level tablespoonful into the pop-up pan, or mini-muffin pan. Place the pop-up pan onto a baking sheet to catch any drips. For bigger bites, dollop the dough by heaping tablespoon scoops onto the prepared baking sheet. Sprinkle the biscuits with 1/2 teaspoon pizza seasoning, or your favorite dried herbs. Bake the biscuits till they're a medium to deep golden brown, 10 to 14 minutes. Remove the biscuits from the oven, and cool briefly on a rack. Use a table knife to pop the bottom of the pan off the biscuits. Serve warm. Yield: 16 larger biscuits or 24 smaller appetizer-size biscuits.","Prep 20 mins. to 55 mins. Bake 12 mins. to 16 mins. Total 35 mins. to 60 mins. Yield 24 appetizer-size biscuits",,114,"2017-09-22 04:48:54",,"6 1/4 ounces King Arthur Unbleached All-Purpose Flour 1 ounce Vermont cheese powder1 1/2 teaspoons baking powder 1/2 teaspoon salt2 teaspoons Pizza Dough Flavor, optional1 teaspoon pizza seasoning (+ 1/2 teaspoon to sprinkle atop the biscuits)2 ounces but"
115,174,"2017-09-22 04:49:00","Scones & Biscuits",4.866667,01/01/2008,"Biscuits are a delightful one-size-fits-all quick bread; perfect with soup, with stew, for breakfast with your eggs. Sweeter than biscuits, scones have struck the American fancy and are showing up everywhere. Scones may be embellished with just about any fruit or flavoring that you can imagine. The following is a basic recipe to try in your new scone pan. It's easily altered by the addition of different dried fruits, nuts, chocolate chips, and/or spices.","To make the scones: Preheat your oven to 425°F and lightly grease a standard scone pan. In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is crumbly (see mixing advice in ""tips,"" below). Stir in the fruit, chocolate chips, or nuts. In a separate bowl, whisk together the eggs, vanilla or other flavor, and liquid. Add the liquid ingredients to the dry ingredients and stir until evenly moist and cohesive. Using a muffin scoop or a generous 1/3 cup, fill each well of your scone pan. Sprinkle with sugar for topping, if desired; or leave untopped to glaze with icing later. Bake the scones for 15 to 18 minutes, or until lightly browned. Remove them from the oven and let them sit for 4 to 5 minutes to firm before removing them from the pan. Serve scones warm with butter and jam; or drizzle with glaze, if you like. To make the glaze: Stir together the glaze ingredients, adding a bit of liquid at a time until it reaches a drizzling consistency. Drizzle the glaze on the scones, let set for 10 to 15 minutes, and enjoy. To make the biscuits: Preheat the oven to 450°F and lightly grease the wells of a standard scone pan. Whisk together the dry ingredients. Work in the butter or shortening just until the mixture is crumbly. Stir in the milk, buttermilk, or water. Scoop the mixture into the prepared scone pan. Brush biscuits with milk or melted butter for a shiny top (optional). Bake the biscuits for 18 to 20 minutes, or until lightly browned. Remove the biscuits from the oven and let them sit a few minutes before removing them from the pan. Store scones or biscuits, well-wrapped, at room temperature for a day or so. Freeze for longer storage.","Prep 15 mins. Bake 15 mins. to 20 mins. Total 40 mins. Yield 8 scones/biscuits",,115,"2017-09-22 04:49:00",Scones,"11 1/2 ounces King Arthur Unbleached All-Purpose Flour or 11 ounces Pastry Flour Blend2 5/8 ounces granulated sugar1 3/4 ounces buttermilk powder or 1 1/2 ounces nonfat dry milk, optional3/4 teaspoon salt1/2 ounce baking powder4 ounces cold butter3 3/4 ou"
116,175,"2017-09-22 04:49:01","New Year's Ham Biscuits",4.8,11/17/2010,"Ham biscuits are a staple of Southern celebrations. Traditionally, biscuits (either tall, light, and tender; or thin, crisp, and flaky) are cut in half and layered with flavorful country ham. These days, some cooks have adopted an easy shortcut: adding chopped ham (and cheese, if you please) right to the soft biscuit dough, then simply dropping the dough onto a baking sheet, rather than rolling and cutting it. The result: a tasty, all-in-one breakfast or brunch treat. Ham biscuits are suitable for any occasion, from elegant to down-home. For that reason they're often found on the sideboard or table on New Year's Eve, or New Year's Day. Our northern version of this Southern treat uses King Arthur Flour, Vermont cheese, and Original Bakewell Cream, the leavener Mainers love most for their biscuits.","Preheat the oven to 475°F. Line a baking sheet with parchment (for easy cleanup); if you don't use parchment, there's no need to grease the pan. Whisk the dry ingredients together in a bowl. Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact. Add the ham and cheese, stirring until well distributed. Add the milk, mixing until everything is moistened. Turn the dough out onto a clean work surface (a silicone mat works well), and fold it over once or twice. Divide the dough in half, and pat each half into a ¾""-thick circle, about 6"" across. Cut the biscuits with a 2"" round cutter, or the cutter of your choice. Place them on the prepared baking sheet. Brush the biscuit tops with milk or melted butter. Sprinkle with grated or shredded cheese, if desired. Bake the biscuits for 6 minutes, then turn off the oven. Leave in the oven for an additional 7 to 10 minutes, until they're golden brown. Remove from the oven, and serve warm; as is, or with butter. Yield: about 2 dozen big 2"" biscuits.","Prep 10 mins. to 20 mins. Bake 13 mins. to 16 mins. Total 53 mins. to 1 hrs 6 mins. Yield 2 dozen 2"" biscuits",,116,"2017-09-22 04:49:01",,"17 ounces King Arthur Unbleached All-Purpose Flour or 16 ounces Pastry Flour Blend4 teaspoons Bakewell Cream*2 teaspoons baking soda1 teaspoon salt¼ teaspoon mustard powder, optional¼ teaspoon onion powder, optional4 ounces cold butter4 ounces finely dice"
117,177,"2017-09-22 04:49:04","Toaster Corncakes",4.7777777,01/01/2008,"Toaster corncakes, English muffin-sized, sort-of-sweet cornbread rounds can be split, toasted, and slathered with butter and jam. Available in blueberry and cranberry versions, as well as the plain corn formula offered here; feel free to make your own additions of frozen or dried fruit (though there's something about the basic corn recipe that is very satisfying; the corn flavor really shines through).","Preheat the oven to 350°F. Lightly grease the wells of a hamburger bun pan (six 4"" x 1"" wells). Or lightly grease eight paper crumbcake cups (3 1/2"" x 1 1/4""). If you don't have either of those, or something similar, you'll need to bake the batter in a lightly greased 9"" x 13"" pan, then cut it into squares. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. In a separate bowl, whisk the eggs and milk until thoroughly combined. Pour the milk/egg mixture and the melted butter over the dry ingredients, and stir just to combine; don't beat this mixture, or the cakes will be tough. Scoop a generous 1/3 cup of batter into each of the cups; they should be just about 3/4 full. Wet your fingers and spread the batter to cover the bottom of the cups, smoothing the top at the same time. If you're using a 9"" x 13"" pan, spread the batter into it, smoothing the top. Bake the corncakes for about 20 to 22 minutes (the longer amount of time for the paper cups). The bottoms will be golden brown, but the tops won't be colored yet, or just barely beginning to color (since they'll be going into the toaster, you don't want them to brown too much in the oven). Remove the cakes from the oven, and allow them to cool for 15 to 20 minutes before removing them from the cups. If you've used a 9"" x 13"" pan, let the cake cool, then cut it into nine rectangles, each approximately 3"" wide and 4 1/4"" long. Split and eat warm, or cool to room temperature, split, and toast. Store on the counter, well-wrapped, for up to 3 days, or freeze for up to a month.","Prep 15 mins. Bake 20 mins. to 22 mins. Total 50 mins. to 52 mins. Yield 6, 8, or 9 cakes based on cup size. Nutrition information","Serving Size 1/9 of recipe, 71g Servings Per Batch 9 servings Amount Per Serving: Calories 255 cal Calories from Fat Total Fat 11.9g Saturated Fat Trans Fat Cholesterol 118mg Sodium 309mg Total Carbohydrate 24g Dietary Fiber 1g Sugars 8g Protein 5g",117,"2017-09-22 04:49:04",,"6 1/4 ounces King Arthur Unbleached All-Purpose Flour3 3/4 ounces yellow cornmeal2 1/4 teaspoons baking powder3/4 teaspoon salt2 3/8 ounces granulated sugar3 large eggs5 5/8 ounces milk4 ounces unsalted butter, melted"
118,178,"2017-09-22 04:49:09","Whole Wheat Walnut Biscuits",4.7777777,01/20/2011,"Tender and tasty, these are great with preserves (try fig jam) for breakfast; or alongside soup or stew.","Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper. Whisk together the flours, buttermilk powder, baking powder, and salt in a large mixing bowl. Cut the butter into pats, then work it into the dry ingredients to form coarse crumbs. Toss in the nuts. Whisk together the egg and milk. Add to the flour mixture and blend lightly until the dough is evenly moistened. Add a tablespoon or so additional milk to incorporate any extra flour in the bottom of the bowl. Turn the dough onto a floured work surface and use a bench knife or bowl scraper to fold it over on itself three or four times, until it comes together. Pat the dough into a 1""-thick circle. Use a 2"" biscuit cutter to cut rounds. Pat the scraps together, and cut additional biscuits. Transfer the biscuits to the prepared pan. Brush the tops with milk. Bake the biscuits for 14 to 16 minutes, until they're golden brown. Remove them from the oven and serve warm.","Prep 12 mins. to 15 mins. Bake 14 mins. to 16 mins. Total 26 mins. to 31 mins. Yield 1 dozen 2"" biscuits",,118,"2017-09-22 04:49:09",,"8 ounces King Arthur White Whole Wheat Flour4 1/4 ounces King Arthur Unbleached All-Purpose Flour1 1/4 ounces buttermilk powder, optional; for flavor2 1/2 teaspoons baking powder1 teaspoon salt4 ounces cold unsalted butter4 ounces chopped walnuts1 large e"
119,179,"2017-09-22 04:49:14","Savory Cheddar-Walnut Biscuits",5.0,01/01/2008,"Tender and aromatic, these biscuits pair up well with your scrambled eggs at breakfast, a bowl of soup, or a simple supper.","Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper. Whisk together the flours, buttermilk powder, baking powder, baking soda, and salt in a large mixing bowl. Cut the butter into pats, then work it into the dry ingredients to form coarse crumbs. Toss in the cheese, nuts, and rosemary. Whisk together the egg and milk. Add to the flour mixture and blend lightly until the dough is evenly moistened. Add a tablespoon or so additional milk to incorporate any extra flour in the bottom of the bowl. Turn the dough out onto a floured work surface and use a bench knife or bowl scraper to fold it over on itself three or four times, until it comes together. Pat the dough about 1"" thick. Use a 2"" biscuit cutter to cut it into rounds. Pat the scraps together, and cut additional biscuits. Transfer the biscuits to the prepared pan. Brush the biscuit tops with milk, and sprinkle with a bit of grated cheese. Bake the biscuits for 14 to 16 minutes, until they're golden. Remove from the oven and serve warm. Store well-wrapped at room temperature for 3 days or freeze for 1 month.","Prep 25 mins. Bake 14 mins. to 16 mins. Total 39 mins. to 41 mins. Yield about one dozen 2"" biscuits",,119,"2017-09-22 04:49:14",,"9 ounces King Arthur White Whole Wheat Flour2 ounces King Arthur Unbleached All-Purpose Flour1 1/4 ounces buttermilk powder2 1/2 teaspoons baking powder1/2 teaspoon baking soda3/4 teaspoon salt4 ounces unsalted butter, cold4 ounces grated Parmesan or Ched"
120,180,"2017-09-22 04:49:21","Caramel Apple Biscuits",5.0,05/09/2013,"This dessert puts a biscuit at the heart of fall's best flavors. Flaky, tender biscuits are split and filled with sautéed apples, a drizzle of caramel sauce, and a scoop of ice cream, then topped with crunchy-spiced walnuts. The caramel sauce and spiced walnuts can be made well ahead of time; refrigerate the caramel if you're making it more than a day ahead, and keep the nuts well-covered. On the day you plan to serve this dessert, make sure y our caramel is at room temperature. Sauté the apples while the biscuits are in the oven. And finally, be sure to have some top-quality ice cream on hand!","To make the caramel: Place the sugar in a 2-quart heavy saucepan (preferably light colored). Add the water and salt. Cook over medium heat, stirring once or twice, until the sugar is dissolved. Bring to a boil, and cook without stirring until the sugar begins to caramelize (become light to medium brown), which will take about 8 minutes. If using a thermometer, cook the sugar until it's between 350°F and 360°F. Remove the pan from the heat and slowly pour in the heavy cream; the mixture will boil up, so be careful. Return the pan to the heat and stir until smooth. Use more cream for a thinner sauce, the smaller amount if you want it thicker. To prepare the walnuts: Place a medium skillet over medium heat. Melt the butter and add the walnuts. Cook, stirring occasionally, until the nuts are barely starting to brown; this can happen quickly, so keep an eye on them. Sprinkle the sugar over the nuts and stir; add the boiled cider or maple syrup and stir again to coat the nuts. Sprinkle with salt and a pinch of cayenne. When the nuts are coated, remove from the heat and spread on a baking sheet or piece of parchment to cool. To make the biscuits: Preheat the oven to 425°F. In a medium bowl, whisk together the self-rising flour and brown sugar. Work in the butter until it's in small pieces. Combine the boiled cider with the smaller amount of milk and add to the flour mixture, stirring until the flour is evenly moistened. Dribble in more milk, if necessary, to bring the dough together. Use a bowl scraper to fold the dough over on itself a few times to bring it together. Turn the dough out onto a piece of parchment paper, pat it into a 6"" to 6 1/2"" circle (about 3/4"" thick), and cut into circles with a 2"" cutter. Pile any scraps on top of each other, fold twice to bring them together, and cut the remaining dough; you should get 8 to 10 biscuits. Place the biscuits on a baking sheet, leaving 2"" between them. Bake for 14 to 16 minutes, until they're light golden brown. Remove them from the oven, and keep warm. To prepare the apples: While the biscuits are baking, place a skillet over medium heat. Add the butter, and when it's melted, add the apples and spices. Cook for 2 minutes, stirring occasionally, then add the caramel sauce and boiled cider. Cook for 1 minute more, then remove from the heat. To assemble: Split the biscuits, and spoon 5 to 6 apple slices over the bottom half of each. Drizzle with some caramel sauce, then place the tops of the biscuits over the apples. Add a scoop of ice cream, more caramel sauce, then sprinkle with spiced walnuts. Yield: 8 to 10 servings.","Prep 48 mins. to 58 mins. Bake 48 mins. to 54 mins. Total 1 hrs 36 mins. to 1 hrs 52 mins. Yield 8 desserts Nutrition information","Serving Size 1 dessert Servings Per Batch 8 desserts Amount Per Serving: Calories 514 Calories from Fat 225 Total Fat 25g Saturated Fat 11g Trans Fat 0g Cholesterol 46mg Sodium 521mg Total Carbohydrate 72g Dietary Fiber 3g Sugars 45g Protein 5g",120,"2017-09-22 04:49:21",Caramel,"14 ounces granulated sugar4 ounces water1/2 teaspoon salt6 to 8 ounces heavy cream Spiced walnuts 1/2 ounce butter4 ounces walnuts, coarsely chopped1/2 ounce brown sugar3/4 ounce boiled cider or maple syrup1/4 teaspoon saltpinch of cayenne pepper, optiona"
121,181,"2017-09-22 04:49:25","French Toast",4.8421054,01/01/2008,"When this recipe was tested, it met with universal acclaim. ""This is the best French toast I've ever tasted"" sums up most of the comments. The difference between this and everyday, run-of-the-mill French toast? The quality of the ingredients. Start with a high-rising, golden-white, tasty white bread; challah is a particularly good choice. Slice it thick; we found 5/8"" just about right. Bathe it in cream and eggs accented with nutmeg, vanilla and a touch of rum. Sauté it gently in butter; keep it warm in a hot oven, then serve it, on warmed plates, with sifted sugar and maple syrup. Crispy on the outside, toothsome/tender within, this is the French toast of which dreams are made.","Preheat the oven to 400°F. Line a baking sheet with parchment paper, and set aside. Place 1 tablespoon each butter and vegetable oil in a heavy skillet, and set it to heat over medium heat. Alternately, heat an electric griddle to 300°F. In a small bowl, whisk together the eggs, cream, salt, nutmeg, sugar, rum, and vanilla. Stir until smooth but not foamy. Pour the batter into a shallow casserole dish large enough to hold two pieces of bread snugly. Place two pieces of bread in the pan; let them soak for about 30 seconds, then turn them over, and let soak for about 30 seconds on the other side. You want the bread to absorb some of the liquid, but not to become soggy. Place the bread in the skillet or on the griddle, and fry until both sides are golden brown; this should take about 2 minutes each side. Transfer the French toast to the baking sheet, and place it in the preheated oven. Allow it to remain in the oven while you cook the remaining pieces. When all the pieces are cooked, serve the French toast with soft butter and maple syrup. Or dust it with confectioners' sugar or cinnamon-sugar.","Prep 25 mins. Bake 6 mins. to 8 mins. Total 31 mins. Yield 6 servings",,121,"2017-09-22 04:49:25",,"1/2 ounce butter3/8 ounce vegetable oil6 to 8 slices bread, somewhat stale3 large eggs6 ounces cream, heavy, whipping, or lightpinch of salt1/4 teaspoon nutmeg7/8 ounce sugar1 ounce rum1 teaspoon vanilla extract"
122,183,"2017-09-22 04:49:30","Sausage, Apple, and Cheddar Pocket Pies",4.9444447,09/19/2012,"These pies are a hearty meal for those on the go. The sweet and tart apple pieces help to balance the richness of the cheese and sausage.","To make the pastry: Combine the flour, cheese powder, and salt. Work in the butter until larger, pea-sized clumps form. Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive. Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes. To make the filling: Stir together all the ingredients. Preheat the oven to 400°F. Roll out each disk to about 1/8"" to 1/4"" thickness on a floured surface. Using a mini pie mold, 6"" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary. Place a heaping 1/4 cup filling in the center of eight pastry circles. Dampen the dough around the filling with water, and top with an unfilled circle. Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork. Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown. Remove the pies from the oven, and serve warm. Refrigerate any leftovers. Yield: 8 pocket pies.","Prep 30 mins. to 40 mins. Bake 30 mins. to 35 mins. Total 1 hrs 30 mins. to 1 hrs 45 mins. Yield 8 pocket pies",,122,"2017-09-22 04:49:30",Pastry,"10 ounces Pastry Flour Blend1/2 ounce Vermont cheese powder1/2 teaspoon salt8 ounces cold unsalted butter2 to 4 ounces ice water Filling 10 ounces sausage meat, uncooked4 ounces peeled and diced Granny Smith apple 5 1/2 ounces diced onion 2 ounces) grated"
123,184,"2017-09-22 04:49:35","Asparagus Strata with Sourdough",4.9375,12/20/2011,"This smooth, rich dish is ideal for a crowd at brunch — especially in springtime, when fresh asparagus is in season.","Preheat the oven to 350°F. Line a baking sheet with parchment, and grease a 2-quart casserole dish or 9"" x 13"" pan. Toss the bread in a bowl with the melted butter, and spread evenly on the baking sheet. Heat the bread in the oven for 10 minutes; it won't color, but will dry out a bit. If the asparagus are frozen, use them as is. If they're fresh, cook them very briefly; a couple of minutes in the microwave should be sufficient. You want them to be crisp, but not hard. Toss the asparagus, onion, ham, and 1 ½ cups of the cheese with the toasted bread cubes. Spread the mixture evenly into the prepared pan. Mix together the eggs, 1/2 cup of the half & half, and salt, and pour over the bread mixture, pressing the bread gently into the liquid. Add up to an additional 1 cup half & half if it doesn't come to within 3/4"" of the top of the bread cubes. Cover the pan, and refrigerate overnight, or for at least 6 hours. Sprinkle the top of the strata with the remaining cheese. Bake the strata uncovered, in a preheated 375°F oven, for about 45 minutes, or until it's puffed and golden. A knife blade inserted into the center will come out clean. Remove the strata from the oven, and allow it to rest for 15 minutes before serving. Yield: about 12 servings.","Prep 10 mins. to 15 mins. Bake 45 mins. to 50 mins. Total 7 hrs 10 mins. to 13 hrs 35 mins. Yield about 12 servings",,123,"2017-09-22 04:49:35",,"12 to 16 ounces sourdough bread cubes (3/4"" cubes)2 ounces unsalted butter, melted9 ounces frozen or 1 bunch fresh (15 to 20 medium stalks) asparagus, ends snapped off, cut into 1"" pieces4 ounces chopped onion8 ounces ham, diced8 ounces shredded sharp che"
124,185,"2017-09-22 04:49:40","Mushroom Cheddar Tarts",4.888889,01/01/2008,"These savory little tarts are a tasty addition to the hors d'oeuvres tray, or to accompany a green salad for a light dinner.","To make the crust: Work the butter into the dry ingredients to form an unevenly crumbly mixture. Toss in the cheddar cheese and water, mixing until the dough is cohesive; add an extra tablespoon or two of water, if necessary. Divide the dough in half, pat each half into a disk, wrap, and chill for 30 minutes. Preheat the oven to 400°F. To make the filling: Sauté the mushrooms and red pepper in 1 tablespoon of butter until the mushrooms are browned. Set aside. Whisk together the eggs, milk, salt, pepper, and thyme. Set aside. To set up the tarts: Roll one piece of the dough into a 10"" x 13"" rectangle, and cut it into twelve 3 1/4"" squares. Fit the squares into the cups of a square mini-tart pan (or cut rounds, and fit into a mini muffin pan). Place a teaspoon each of sauteed mushrooms and peppers and shredded cheese into each cup. Fill with the egg mixture. Bake the tarts for 18 to 22 minutes, until golden. Remove from the oven and allow to rest for 10 minutes before removing from the pan. Repeat with the remaining dough and filling. Serve warm; or refrigerate for up to 3 days and reheat for 10 minutes in a 375°F oven.","Prep 50 mins. Bake 18 mins. to 22 mins. Total 1 hrs 38 mins. Yield 24 tarts",,124,"2017-09-22 04:49:40",Crust,"8 ounces cold butter, cut into pats8 1/2 ounces King Arthur Unbleached All-Purpose Flour2 3/8 ounces Hi-maize Natural Fiber (or substitute all-purpose flour)2 ounces Vermont cheese powder (or substitute finely ground Parmesan cheese)1/2 teaspoon salt1/2 t"
125,186,"2017-09-22 04:49:42","Breakfast Sandwich Pizzas",4.875,01/01/2008,"Breakfast sandwiches have become as much a part of the early morning scene as a bowl of cereal and a glass of OJ. Many of us think nothing of picking up an egg-and-cheese or bacon-egg-and-cheese sandwich along with our daily cup of coffee at the local quick-stop on the way to work. You've always been used to choosing your sandwich on an English muffin, croissant, bagel, or biscuit. Well, now comes breakfast pizza: your favorite breakfast sandwich ingredients, piled atop a chewy pizza crust.","To make the dough: Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — until you've created a smooth, soft dough. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface. Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust's flavor. Make sure you have the dough in a large covered bowl, or put it into a large, lightly greased plastic bag; leave plenty of room for expansion. Remove the dough from the refrigerator, and allow it to rest and warm up a bit while you prepare the topping. To prepare the topping: Whisk together the eggs and cheese. Cut the bacon into 1"" squares; a pair of scissors works well here. If you're using ham, cut it into bite-sized pieces. Stir the meat into the egg and cheese mixture. Refrigerate the topping while you prepare the crust. Divide the dough into four, six, or eight pieces, depending on how large you'd like your pizza to be. One-fourth the dough will make a 5"" to 6"" round pizza. Stretch and shape each piece of dough into a circle, patting it flat as best you can. The flatter the circle, the thinner the crust. Place the circles on two lightly greased (or parchment-lined) baking sheets, and allow them to rest, uncovered for 10 minutes. Preheat the oven to 450°F. Bake the pizzas for 8 minutes. Remove them from the oven. Divide the topping evenly among them. Return to the oven, and bake for an additional 16 minutes on the oven's upper rack, until the topping is nicely browned. Remove from the oven, and serve immediately.","Prep 35 mins. Bake 24 mins. Total 5 hrs 59 mins. Yield 4 to 8 breakfast pizzas",,125,"2017-09-22 04:49:42",Dough,"7 1/4 ounces King Arthur Unbleached All-Purpose Flour (See ""tips,"" below.)7 1/4 ounces semolina flour (See ""tips,"" below.)1/2 ounce King Arthur Easy-Roll Dough Improver (optional, but helpful)1/4 ounce Pizza Dough Flavor (optional, but delicious)1 teaspoo"
126,187,"2017-09-22 04:49:45","Zucchini Frittata",5.0,03/19/2013,"When your garden is overflowing with zucchini — if the horn of plenty has become the horn of ""too much"" — take a couple of pounds of that prolific squash and make this humble-yet-delicious cheese-and-egg frittata.","Stir the salt into the grated squash. Place the squash in a colander, weigh it down, and let it drain for an hour or so. Combine the drained squash and onion. Fry in 2 tablespoons olive oil in a large skillet until soft, about 20 minutes; the vegetables will greatly diminish in volume. Season to taste with additional salt, if desired, and pepper. Preheat the oven to 400°F. In a large bowl, whisk together the cheese, eggs, and flour. Add the cooked squash, drained of any liquid if necessary. Stir to combine. Drizzle 1 tablespoon olive oil into a 9"" or 10"" cast iron skillet, and heat the skillet on the stovetop until the oil is very hot. Spread the vegetable mixture evenly in the pan. Bake the frittata for about 20 to 25 minutes, until it's light golden brown on top. Remove from the oven, and serve hot, in wedges. Yield: 8 to 10 servings.","Prep 10 mins. to 20 mins. Bake 20 mins. to 25 mins. Total 1 hrs 50 mins. to 3 hrs 10 mins. Yield 8 to 10 servings",,126,"2017-09-22 04:49:45",,"32 ounces zucchini/summer squash (about 2 zucchini and 1 summer squash), grated1/2 teaspoon salt10 ounces peeled, diced onion6 ounces freshly grated Parmesan cheese8 large eggs1/2 ounce King Arthur Unbleached All-Purpose Flour or 3/4 ounce King Arthur Glu"
127,188,"2017-09-22 04:49:48","Stuffed Breakfast Crescent",5.0,12/19/2011,"This crescent is a glorified ""breakfast sandwich"" to go. Warm, savory filling and crispy crust... it's all there. Bake it the night before and reheat. Or, for fresh-baked goodness, shape the night before, cover and refrigerate, then bake the next morning, adding 5 to 10 minutes to the baking time.","To make the dough: Mix and then knead all the dough ingredients together to make a smooth, slightly sticky dough. This will take about 7 minutes in a stand mixer; or use the dough setting on your bread machine, allowing the machine to complete its cycle and skipping to step #3 below. Transfer the dough to a lightly greased bowl or 8-cup measure, cover it, and allow it to rise for 60 to 90 minutes, until it's just about doubled in bulk. While the dough is rising, stir together the filling ingredients. On a lightly floured or lightly greased work surface, roll the dough into a 9"" x 15"" rectangle. Sprinkle the filling atop the dough, leaving a 1"" border at the edges. Roll the dough up jelly-roll style, starting with a long edge. Pinch the seams well, and tuck the side edges under, pinching them to seal. Pick up the log of dough and transfer it, seam-side down, to a parchment-lined baking sheet. Shape it into a crescent or horseshoe shape. Make cuts (about 1/2"" deep) at 1"" intervals across the top of the loaf. Cover the crescent with greased plastic wrap and let it rise for 30 minutes. Towards the end of the rising time, preheat the oven to 375°F. Bake the bread for 25 to 30 minutes, or until it's golden brown. Allow it to cool for 10 minutes before serving warm. Yield: 8 to 10 servings.","Prep 20 mins. to 30 mins. Bake 25 mins. to 30 mins. Total 1 hrs 45 mins. to 2 hrs 30 mins. Yield 1 large loaf, 8 to 10 servings Nutrition information","Serving Size 155g Servings Per Batch 8 Amount Per Serving: Calories 392 Calories from Fat Total Fat 18g Saturated Fat Trans Fat Cholesterol 46mg Sodium 882mg Total Carbohydrate 38g Dietary Fiber 2g Sugars 1g Protein 17g",127,"2017-09-22 04:49:48",Dough,"10 ounces lukewarm water7/8 ounce olive oil14 ounces King Arthur Unbleached All-Purpose Flour3 ounces grated cheddar cheese 1 1/2 teaspoons salt2 teaspoons instant yeast Filling 5 ounces fresh mushrooms, sliced and lightly sautéed12 ounces breakfast sausa"
128,189,"2017-09-22 04:49:49","Eggnog French Toast",5.0,01/01/2008,"French toast, one of the basic comfort foods, is a great fix-ahead breakfast for Christmas morning— when it's baked, not fried. By preparing the bacon ahead and including it with the French toast in the oven, the flavors meld, adding a delicious smokiness to an otherwise sweet dish. So, at this point, who has time to bake bread? The eggnog bread recipe offers a more complex layer of flavors in what is a simple but plain-looking dish, and can easily be made ahead. If there's no time to make the bread, use a nice loaf of white sandwich bread, stuffed, soaked and baked as directed below.","To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap or a proof cover, and allow it to rise for about 1 hour, or until it's puffy. Turn the dough out onto a lightly oiled surface. Gently deflate the dough, and shape it into an 8"" log. Nestle it into a lightly greased 8 1/2"" x 4 1/2"" loaf pan, cover it (with a proof cover or greased plastic wrap), and allow the loaf to rise for about 30 to 45 minutes, until it's crowned about 1"" over the rim of the pan. *See ""tips,"" below. Bake the bread in a preheated 350°F oven for about 35 minutes, until an instant-read thermometer inserted into the center comes out clean. Remove it from the oven, allow it to cool in the pan for 5 minutes, then remove it from the pan and cool it completely on a rack. To assemble the bread for french toast: The night before you want to serve the French toast, arrange six 1/2"" slices of bread in a heavily buttered 9"" x 13"" pan. If necessary, cut a few slices to fit so the pan is covered. Layer the bacon atop the bread, then top with the remaining bread slices. Whisk together the eggnog, eggs, sugar, and flavoring (if you're using it), then pour it evenly over the bread in the pan. Push the bread down into the custard. Cover the pan, and refrigerate overnight. The next day, remove the French toast from the refrigerator, and let it rest at room temperature while you preheat your oven to 350°F. Uncover it, and bake it for about 45 minutes, until the top is golden and it's set. Remove the French toast from the oven, allow it to rest for 10 minutes, then dust it heavily with confectioners' sugar. Cut it into squares to serve.","Prep 1 hrs 3 mins. Bake 1 hrs 20 mins. Total 13 hrs 3 mins. Yield 8 servings Nutrition information","Serving Size 1/8 of recipe, 212g Servings Per Batch 8 Amount Per Serving: Calories 510 cal Calories from Fat Total Fat 25g Saturated Fat Trans Fat Cholesterol 300mg Sodium 790mg Total Carbohydrate 48g Dietary Fiber Sugars 16g Protein 21g",128,"2017-09-22 04:49:49","Eggnog Bread","12 3/4 ounces King Arthur Unbleached All-Purpose Flour1 ounce butter4 ounces eggnog1/4 teaspoon nutmeg5 ounces warm water1 1/4 teaspoons salt2 teaspoons instant yeast1 teaspoon vanilla or 1/4 teaspoon eggnog flavor (optional) Filling 16 ounces bacon, frie"
129,191,"2017-09-22 04:49:55","Baked French Toast",5.0,01/01/2008,"Soaking the bread in the egg and milk mixture, rather than just dipping it, gives this French toast a smooth, creamy, melt-in-your-mouth texture. Hints of orange and vanilla are also a nice touch.","To bake the French toast: The night before, lightly butter a baking pan, and place the bread in it in one layer. Beat the remaining ingredients together and pour them over the bread. Cover and refrigerate overnight. Preheat the oven to 400°F and allow the baking dish to warm while the oven heats. Bake the French toast, uncovered, until it's golden brown and puffy, about 25 to 30 minutes. Serve the French toast with syrup and butter or fruit and whipped cream.","Prep 20 mins. Bake 25 mins. to 30 mins. Total 8 hrs 45 mins. to 8 hrs 50 mins. Yield 4 servings Nutrition information","Serving Size 1/4 of batch, 194g Servings Per Batch 4 Amount Per Serving: Calories 310 cal Calories from Fat Total Fat 8g Saturated Fat Trans Fat Cholesterol 215mg Sodium 659mg Total Carbohydrate 35g Dietary Fiber 2g Sugars 9g Protein 15g",129,"2017-09-22 04:49:55",,"10 ounces sliced baguette (about 3/4"" thick) 4 large eggs8 ounces milk (whole milk or cream)3/8 ounce sugar1/4 teaspoon salt1 ounce orange juice1 to 2 drops orange oil (optional but good) 1/2 teaspoon vanilla extract"
130,192,"2017-09-22 04:50:00","Stuffed French Toast",5.0,11/13/2015,"Who says a luxurious breakfast has to be a lot of work? If you can make a quick sandwich, you can make this dish, and your family or guests will be no less than impressed.","Preheat the oven to 350°F. Generously butter a parchment-lined 9"" x 13"" pan. To make the custard: Whisk together all the ingredients in an 8"" round pan. To make the sandwiches: Spread 2 tablespoons of cream cheese on one slice of bread; spread 2 tablespoons jam over the cream cheese. Top with another slice of bread, press to seal, and put the sandwich into the egg mixture. Let soak for at least 1 minute before flipping it over. Drain well, then transfer to the prepared baking sheet. Repeat with the remaining sandwiches (it's efficient to have one sandwich soaking while you assemble the next one) until all are made. Bake for 25 minutes; remove from the oven, butter the tops of the sandwiches, and flip them over. Return to the oven for 20 minutes more. To serve: Cut the sandwiches in quarters, transfer to a warm serving dish, and serve with warm syrup or fruit sauce.","Prep 15 mins. Bake 45 mins. to 45 mins. Total 60 mins. to 3 hrs 20 mins. Yield 4 sandwiches, 8 servings Nutrition information","Serving Size 1/2 sandwich, 146g Servings Per Batch 8 Amount Per Serving: Calories 287 Calories from Fat 99 Total Fat 11g Saturated Fat 6g Trans Fat 0g Cholesterol 150mg Sodium 242mg Total Carbohydrate 37g Dietary Fiber 1g Sugars 20g Protein 9g",130,"2017-09-22 04:50:00",Custard,"5 large eggs8 ounces half & half2 3/4 ounces maple syrup1/2 teaspoon salt1 teaspoon vanilla extract Sandwiches 8 slices sturdy bread, or our Rum-Raisin Bread4 ounces cream cheese, at room temperature6 ounces jam, preserves, or marmalade of your choice"
131,193,"2017-09-22 04:50:07","Blueberry Buckle Coffeecake",4.801724,01/01/2010,"This recipe has been a classic for years: moist, easy to make, and liberally studded with juicy berries. It's the perfect way to make use of your berry-picking bounty, but it can be made at any time of year with frozen berries if you just can't wait for a forkful of summer.","Preheat the oven to 375°F. Lightly grease an 8"" square, 9"" square, or 9"" round cake pan. If you use an 8"" square pan or round pan, make sure it's at least 2"" deep. To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside. Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a separate bowl, beat together the sugar, butter, egg, and vanilla. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend. Pour the batter into the prepared pan. Sprinkle the topping over the batter. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish. Yield: about 12 to 16 servings.","Prep 20 mins. to 30 mins. Bake 40 mins. to 50 mins. Total 60 mins. to 1 hrs 20 mins. Yield 12 to 16 servings Nutrition information","Serving Size 64g Servings Per Batch 16 Amount Per Serving: Calories 160 Calories from Fat 31 Total Fat 3.5g Saturated Fat 2g Trans Fat 0g Cholesterol 20mg Sodium 160mg Total Carbohydrate 30g Dietary Fiber 1g Sugars 15g Protein 3g",131,"2017-09-22 04:50:07",Streusel,"2 ounces sugar2 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon ground cinnamon1/8 teaspoon salt2 ounces butter Cake 8 1/2 ounces King Arthur Unbleached All-Purpose Flour 2 teaspoons baking powder1/2 teaspoon salt5 1/4 ounces granulated sugar2 o"
132,195,"2017-09-22 04:50:14","Strawberry Almond Flour Cake",4.8,05/21/2015,"Whether you need a healthy dessert or a decadent breakfast, this moist, tender, and perfectly fluffy almond-flour cake is sure to be a crowd-pleaser. Topped with fresh strawberries, it's everything we love in a summer treat. Not only that — it's naturally gluten free, the nut flour stepping in for any wheat.","Preheat the oven to 350°F. Lightly grease an 8"" round pan with butter (dairy-free if desired) or coconut oil. Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan. In a large mixing bowl, beat together the egg yolks, 1/4 cup of the sugar, and the vanilla until smooth. Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup sugar. Set aside. Whisk together the dry ingredients — flours, baking powder and salt — and add to the egg yolks. Stir together to form a thick dough. Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter. Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate. Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice. Yield: 8 to 12 servings.","Prep 15 mins. to 20 mins. Bake 30 mins. to 35 mins. Total 45 mins. to 55 mins. Yield 8 to 12 servings Nutrition information","Serving Size 1 piece (63g) Servings Per Batch 12 Amount Per Serving: Calories 140 Calories from Fat 60 Total Fat 7g Saturated Fat 1g Trans Fat 0g Cholesterol 60mg Sodium 110mg Total Carbohydrate 15g Dietary Fiber 2g Sugars 12g Protein 5g",132,"2017-09-22 04:50:14",,"4 large eggs, separated4 3/8 ounces sugar, divided1 teaspoon vanilla extract4 1/4 ounces almond flour1 tablespoon coconut flour*1 teaspoon baking powder1/4 teaspoon salt8 3/4 ounces to 11 3/4 ounces sliced strawberries, for topping*Replace the 1 tablespoo"
133,197,"2017-09-22 04:50:17","Peachberry Buckle",4.8461537,06/07/2013,"So OK, we know ""peachberry"" isn't really a word. But we just couldn't resist making it up, since it evokes so perfectly the wonderful harmony of peaches with any type of berry. This dense-yet-tender cake, with layers of both peaches and berries right in the batter, is topped with cinnamon-y streusel. Enjoy it warm, as a breakfast coffeecake; or à la mode, for dessert. It's a winner any time of the day.","Preheat the oven to 350°F. Lightly grease a 9"" round cake pan. To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar. Beat in the egg and vanilla. Stir in the baking powder, salt, and nutmeg. Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping. To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs. To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices. Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here. Sprinkle the topping over the batter. Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove the buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic, for several days; freeze for longer storage. Yield: 9 to 12 servings.","Prep 15 mins. to 25 mins. Bake 50 mins. to 60 mins. Total 1 hrs 5 mins. to 1 hrs 25 mins. Yield 9 to 12 servings Nutrition information","Serving Size 119g Servings Per Batch 9 Amount Per Serving: Calories 322 Calories from Fat Total Fat 12g Saturated Fat Trans Fat Cholesterol 53mg Sodium 357mg Total Carbohydrate 29g Dietary Fiber 2g Sugars 22g Protein 4g",133,"2017-09-22 04:50:17",Cake,"2 ounces butter5 1/4 ounces sugar1 large egg1 teaspoon vanilla extract1 1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon nutmeg8 1/2 ounces King Arthur Unbleached All-Purpose Flour4 ounces milk Filling 5 to 6 ounces berries, chopped if large (e.g."
134,198,"2017-09-22 04:50:19","Sour Cream Coffeecake",4.857143,01/01/2008,"Sour cream adds tenderness and flavor to any baked good; this one is made in sufficient quantity to feed a large crowd.","Preheat the oven to 350°F. Grease and flour a regular-sized tube pan. In a bowl mix together shortening, sugar, and eggs. In a separate bowl mix together flour, baking powder, baking soda, and salt. Mix the dry into the wet, while alternately mixing in the sour cream. Mix together the topping in a separate bowl, tossing lightly. Spread half the topping in the pan, then half the batter; sprinkle with the rest of the topping, and finish with the remainder of the batter. Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool it for 10 to 15 minutes, then remove the cake from the pan. Place the cake right-side-up (topping up) on a plate to serve.","Prep 25 mins. Bake 25 mins. to 30 mins. Total 50 mins. Yield One 9"" x 13"" cake or one 10"" tube pan, about 20 servings Nutrition information","Serving Size 1/20 of recipe, 51 g Servings Per Batch 20 servings Amount Per Serving: Calories 188 cal Calories from Fat Total Fat 9 g Saturated Fat Trans Fat Cholesterol 31 mg Sodium 137 mg Total Carbohydrate 10 g Dietary Fiber 1 g Sugars 14 g Protein 2 g",134,"2017-09-22 04:50:19",Cake,"8 1/2 ounces King Arthur Unbleached All-Purpose Flour7 ounces sugar2 large eggs3 ounces vegetable shortening or 4 ounces butter1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt8 ounces sour cream Topping 3 1/2 ounces sugar2 teaspoons cinnamo"
135,199,"2017-09-22 04:50:21","Cranberry-Almond Coffeecake",4.818182,01/01/2008,"This moist, golden cake hides a double layer of cranberry sauce and a sprinkling of almonds. It's a lovely cake for Thanksgiving breakfast; and makes a satisfying autumn dessert, as well. This recipe comes from our James Beard award-winning best-seller,The King Arthur Flour Baker's Companion.","Preheat the oven to 350°F. Grease and flour a 10-cup (9"" to 9 1 /2"") tube pan or bundt-style pan. In a large bowl, beat the butter and sugar until smooth. Beat in the eggs, then the buttermilk or yogurt and almond extract. Scrape the sides and bottom of the bowl, and beat briefly again, to make sure everything is well combined. Add the baking powder, baking soda, flour, and salt, stirring just to blend. Spoon half of batter into the prepared pan. Spread half of cranberry sauce evenly atop the batter, then spread remaining batter over that. Top with remaining cranberry sauce, and sprinkle toasted almonds evenly over sauce. Bake the cake for 55 minutes, tenting it with foil for the final 15 minutes. When it's done, a cake tester inserted into the thickest part will come out clean, and the top will spring back when you press it gently. Remove the cake from the oven, and cool it in pan for 5 minutes. After 5 minutes, turn it out of the pan onto a rack set over a piece of parchment, and stir together the glaze ingredients. Drizzle the thin glaze over the warm cake. Let the cake cool completely before serving (or serve it warm, if you don't mind it crumbling a bit!) Store, covered, for up to 5 days on the counter, or freeze for up to 3 months.","Prep 35 mins. Bake 1 hrs 10 mins. Total 1 hrs 50 mins. Yield 1 cake, 14 to 16 servings",,135,"2017-09-22 04:50:21",Cake,"4 ounces butter7 ounces granulated sugar2 large eggs8 ounces buttermilk or yogurt (low-fat is fine)1 teaspoon almond extract1 teaspoon baking powder1 teaspoon baking soda8 1/2 ounces King Arthur Unbleached All-Purpose Flour1/2 teaspoon salt10 3/4 ounces w"
136,200,"2017-09-22 04:50:22","Gluten-Free Cinnamon-Streusel Sour Cream Coffeecake",5.0,05/01/2012,"This moist vanilla cake topped with sweet, crunchy cinnamon streusel is the luscious, warm, cinnamon-scented treat you've been waiting for. This recipe makes two 8"" square coffee cakes that freeze, thaw, and reheat beautifully; making two means you can have a second cake ready to enjoy in your freezer.","Preheat the oven to 350°F. Lightly grease the bottoms of two 8"" by 8"" square pans. To make the streusel topping: Whisk together all the dry ingredients, mix in the melted butter, and continue to stir until the mixture forms crumbs. To make the cake: Whisk together the sour cream, oil, and eggs. Add the remaining cake mix, whisking until smooth. Pour half the batter into each of the prepared pans. Sprinkle one-fourth of the streusel atop each cake. Bake for 20 minutes, then sprinkle the remaining streusel over the cakes. Bake an additional 10 to 15 minutes, until cake is brown and the middle is firm to the touch. The internal temperature at the center should be 210°F to 212°F. Remove the cakes from the oven, and let them cool in the pans for 10 minutes. Dust with confectioners' sugar, if desired, and serve warm. Yield: two 8"" x 8"" cakes.","Prep 20 mins. to 25 mins. Bake 30 mins. to 35 mins. Total 60 mins. to 1 hrs 10 mins. Yield two 8"" square cakes",,136,"2017-09-22 04:50:22","Streusel topping","1 ounce King Arthur Gluten-Free Yellow Cake Mix1 ounce cornstarch3 ounces chopped nuts (almonds, pecans, or walnuts are tasty)1 7/8 ounces brown sugar1 teaspoon ground cinnamon1/8 teaspoon salt1 1/2 ounces melted butter Cake 8 ounces sour cream2 1/4 ounce"
137,201,"2017-09-22 04:50:26","Poll-Workers' Peerless Cranberry Coffeecake",5.0,01/01/2008,"Americans have a long history of Election Day cakes, with recipes dating back to the 1700s. Originally a yeasted fruitcake-style confection that showcased the baking skills of Colonial-era housewives, it was served on Election Day to celebrate the right to vote (of the men, anyway). In the more modern era, all poll workers deserve thanks, and what better way to do so than with a quick cranberry coffeecake?","Preheat the oven to 350°F. Lightly grease a 9"" x 13"" pan. To make the cake: In a large bowl, beat together the butter, salt, sugars, orange oil, and sweet dough flavor or vanilla until well-combined. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, and baking soda. Add the flour to the butter mixture alternately with the yogurt, stirring to combine. Spoon the batter into the pan. Sprinkle the cranberries over the top, pressing them in gently. To make the topping: Mix together the brown sugar and cinnamon, and sprinkle it over the cake in an even layer. Bake the cake for 30 to 35 minutes, until a cake tester inserted into the center comes out clean. Serve it right from the pan. Store, covered, for 3 days at room temperature, or freeze for up to a month.","Prep 20 mins. Bake 30 mins. to 35 mins. Total 50 mins. to 55 mins. Yield 24 servings",,137,"2017-09-22 04:50:26",Cake,"4 ounces unsalted butter3/4 teaspoon salt7 ounces granulated sugar3 3/4 ounces brown sugar1/8 teaspoon orange oil or 1 teaspoon orange zest1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract2 large eggs8 ounces yogurt, plain or vanilla10"
138,202,"2017-09-22 04:50:32","Dried Plum Coffeecake",5.0,01/01/2008,"Dried plums are sweetened, livened up with some lemon, and simmered to make a luscious filling for a tender coffeecake. We use our simple filled braid technique to surround the filling, which gets a satisfying crunch from the nuts. Better still, the recipe makes two loaves: one for now and one for the freezer or a gift.","To make the filling: Combine the prunes, brown sugar, water, and lemon juice in a saucepan, and bring the mixture to a boil over medium heat, stirring constantly. Continue simmering, stirring occasionally, until the mixture is thick enough to spread, about 8 minutes. Set aside. To make the dough: In a small saucepan or in the microwave, heat the milk to just-below boiling, and remove it from the heat. Stir in the sugar, salt and butter, and cool to lukewarm. To make the dough: Combine all of the dough ingredients — by hand, mixer, or bread machine — until the dough is medium-soft, smooth and elastic. Place the dough into an oiled bowl, turning to coat. Cover the bowl, and let the dough rise in a warm place until it's doubled in bulk, about 1 hour. To assemble the coffeecake: Gently deflate the dough, and divide it in half. Roll each half into a 16"" x 8"" rectangle, and place each rectangle onto a greased or parchment-lined baking sheet. Spread half the prune filling down the center third of each rectangle, lengthwise. You'll have a strip of filling about 5"" wide and 15"" long. Sprinkle 1/2 cup of nuts atop the filling on each rectangle. Shape a filled braid, as follows. Cut 15 slits in the dough along each side of the filling, making strips about 1"" wide. Fold strips at an angle across the filling, alternating from side to side. You'll feel as if you're just beginning to tie your shoe, over and over again. Cover the braids, and let them rise in a warm spot until they've doubled in bulk, about 1 hour. Preheat the oven to 350°F. To make the topping and bake the coffeecake: In a small bowl, combine the sugar and cinnamon. Apply the egg wash to the braids. Sprinkle them with the cinnamon-sugar. Bake the braids for 30 to 35 minutes, or until they're golden brown. Remove them from the oven, and cool on a rack. Store the coffeecake, well-wrapped, at room temperature for up to 5 days or in the freezer for up to a month.","Prep 50 mins. to 60 mins. Bake 30 mins. to 35 mins. Total 2 hrs 20 mins. to 2 hrs 35 mins. Yield 2 braids, 24 servings Nutrition information","Serving Size 1 slice, 76g Servings Per Batch 2 loaves, 24 slices Amount Per Serving: Calories 209 cal Calories from Fat Total Fat 6g Saturated Fat Trans Fat Cholesterol 33mg Sodium 170mg Total Carbohydrate 27g Dietary Fiber 2g Sugars 8g Protein 5g",138,"2017-09-22 04:50:32",Filling,"12 ounces chopped, pitted prunes3 3/4 ounces brown sugar10 5/8 ounces water1 ounce lemon juice4 ounces chopped walnuts or pecans Dough 8 ounces milk2 3/8 ounces granulated sugar1 3/4 teaspoons salt2 ounces unsalted butter2 large eggs, beaten1 1/2 teaspoon"
139,203,"2017-09-22 04:50:39","Streusel Topping",5.0,09/06/2016,"This crumbly, buttery topping relies on rolled oats for body. Sprinkle it atop coffeecake, a single-crust fruit pie, muffins, or quick bread for added flavor and crunch.","Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Sprinkle topping evenly over the top of muffins, quick bread, coffeecake, etc. before baking.","Prep 5 mins. Total 5 mins. Yield about 3/4 cup",,139,"2017-09-22 04:50:39",,"2 ounces King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour1 7/8 ounces brown sugar, light or dark7/8 ounce old-fashioned rolled oats or quick oats (not instant)1/8 teaspoon salt2 ounces butter, at firm room temperature"
140,204,"2017-09-22 04:50:40","Dried Fruit Focaccia",5.0,07/21/2016,"Easy to put together, sweet to eat, and vegan. Make sure you use a good, fruity, extra-virgin olive oil for this treasure from the Iowa State Fair.","In a large bowl, combine the cherries and raisins with the boiling water; let soak for 10 to 15 minutes. Drain the fruit, reserving 1 cup of the soaking liquid; set the fruit aside. Add 2 tablespoons of the olive oil to the soaking liquid; set aside. In the bowl of an electric mixer fitted with the beater paddle, combine the flour, granulated sugar, yeast, salt, and cinnamon; mix just to combine. With the mixer on low speed, add the soaking liquid/olive oil mixture and the fruit. Mix until the fruit is evenly distributed, but the dough is still tacky, about 3 minutes. Turn out the dough onto a lightly floured surface, and knead for 1 minute. Prepare your choice of two 8"" round pans or one 9"" x 13"" pan: pour 1/4 cup of the olive oil into the 9"" x 13"" pan, or divide it evenly between the two round pans. Place all of the dough in the larger pan, or divide it evenly between the two round pans. Grease your hands and spread the dough out as much as possible without tearing it. Cover the dough and let it rest, pressing it out every 10 minutes until it fills the pan; this may take up to about 40 minutes. Then let the dough rise until doubled in size, about 1 hour. Meanwhile, place a baking stone in your oven and preheat it to 425°F. Just before baking, grease your fingers and press dimples into the risen dough. Drizzle with the remaining 2 tablespoons olive oil, and sprinkle the Demerara sugar over the top. Set the pan(s) directly on the stone and bake until the focaccia is deep golden brown on the top and bottom, 25 to 30 minutes. Remove from the oven and transfer from the pan(s) to a rack to cool. Cut into wedges or squares using a pizza wheel or serrated knife, and serve warm.","Prep 50 mins. Bake 25 mins. to 30 mins. Total 1 hrs 20 mins. Yield one 9"" x 13"" or two 8"" round breads Nutrition information","Serving Size 60g Servings Per Batch 20 Amount Per Serving: Calories 194 Calories from Fat 54 Total Fat 6g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 176mg Total Carbohydrate 35g Dietary Fiber 1g Sugars 21g Protein 3g",140,"2017-09-22 04:50:40",,"5 ounces dried cherries3 ounces golden raisins12 ounces boiling wateer3 1/2 ounces extra-virgin olive oil, divided10 1/2 ounces King Arthur Bread Flour, plus more for dusting1 3/4 ounces granulated sugar1 1/2 teaspoons instant yeast or active dry yeast1 1"
141,205,"2017-09-22 04:50:41","Coconut Doughnuts",5.0,01/01/2010,"Who doesn't love a coconut doughnut? And this lower-calorie version is baked in a doughnut pan, rather than fried.","Preheat the oven to 375°F. Butter or grease your standard doughnut pan. To make the doughnuts: Whisk together the dry ingredients. In a separate bowl, beat the egg, water, oil, and flavor until frothy. Pour the liquid mixture over the dry ingredients, and stir until well combined. Fill each doughnut form about half full, using ¼ cup batter. Bake the doughnuts for 12 to 14 minutes, until they spring back when touched lightly and are very light brown on top. Cool for a few minutes, then spread with glaze, or dust with powdered sugar. To make the glaze: Whisk the glaze ingredients together till smooth, adding cream until glaze is the consistency of molasses.","Prep 20 mins. to 35 mins. Bake 12 mins. to 14 mins. Total 40 mins. to 54 mins. Yield Yield: 6 standard doughnuts",,141,"2017-09-22 04:50:41",Doughnuts,"3 ounces Pastry Flour Blend3 1/2 ounces confectioners' sugar2 ounces coconut milk powder1/2 ounce potato flour1 teaspoon baking powder1/8 teaspoon nutmeg1/4 teaspoon salt1 large egg3 ounces water1 1/4 ounces vegetable oil1/8 teaspoon coconut flavor Glaze "
142,206,"2017-09-22 04:50:45","Maple Doughnuts",4.857143,01/21/2015,"A coffeehouse favorite, now in a better-for-you baked (not fried!) version. Maple sugar transforms this basic doughnut into a flavorful, dunk-able cake. Maple is a terrific way to sweeten and flavor desserts and these doughnuts are a delicious example of that!","Preheat the oven to 375°F. Grease a standard-sized doughnut pan. Whisk together the flour, maple sugar, potato flour, baking powder, and salt. In a separate bowl, beat the egg, water, oil, and maple flavor until frothy. Add the dry ingredients to the egg mixture, stirring until well combined. Fill each doughnut form about half full; a piping bag works well here. Bake the doughnuts for 12 to 14 minutes, until they spring back when lightly touched and are golden brown on the edges. Remove the doughnuts from the oven and allow them to cool for a few minutes in the pan before transferring them to a rack to cool completely. While the doughnuts cool, make the glaze. Whisk together the maple sugar, confectioners' sugar, heavy cream, and optional maple flavor. Microwave the glaze on high for 15 seconds, until the maple sugar dissolves fully. Dip the tops of the still warm doughnuts in the glaze. Allow to cool completely before storing. Sprinkle crushed walnuts over the freshly glazed doughnuts, if desired. Yield: 6 doughnuts.","Prep 23 mins. to 29 mins. Bake 12 mins. to 14 mins. Total 35 mins. to 43 mins. Yield 6 servings Nutrition information","Serving Size 1 doughnut, 77g Servings Per Batch 6 doughnuts Amount Per Serving: Calories 235 Calories from Fat 80 Total Fat 9g Saturated Fat 2g Trans Fat 0g Cholesterol 37mg Sodium 425mg Total Carbohydrate 36g Dietary Fiber 1g Sugars 18g Protein 3g",142,"2017-09-22 04:50:45",,"3 1/8 ounces King Arthur Unbleached All-Purpose Flour2 3/4 ounces maple sugar7/8 ounce potato flour3/4 teaspoon baking powder1/4 teaspoon salt1 large egg3 ounces water1 3/8 ounces vegetable oil1/4 teaspoon maple flavor Glaze 5/8 ounce maple sugar1 ounce c"
143,207,"2017-09-22 04:50:51","Olie Bollen",5.0,01/01/2008,"An Olie Bol is reminiscent of a yeast-raised doughnut, but scooped into a ball, not rolled and cut, allowing the baker to use a softer dough and gently drop it into the hot oil. Although the Dutch celebrate New Year's Eve with them, they are so good you may want to practice making them several times, so at year's end, you'll be an expert.","Pour the water into a mixing bowl. In it dissolve the sugar, yeast, and dry milk successively. Beat in the eggs and lemon juice. In another bowl, measure the flour and salt. Add the fruit to the flour and stir into the wet ingredients. This will produce a very wet dough which you want to cover with plastic wrap or a damp towel so it can bubble away and expand for an hour or so. About half an hour before you want to cook the Olie Bollen, stir down the dough and let it rest. Twenty minutes before you'd like to cook them, heat 3 to 4 inches of vegetable oil or shortening in a large saucepan until it reaches 350°F. Dip a large spoon or tablespoon cookie scoop into the hot oil and then transfer a glob of dough to the hot fat. Cook several of these at a time, but allow enough room for them to expand. To help them expand somewhat evenly, flip them over after they've first risen to the surface. Continue cooking them until they're a warm golden brown on both sides, flipping them back and forth as needed. Remove them with a slotted spoon to a paper towel to drain. Store leftover Olie Bollen, wrapped, at room temperature for up to 3 days or freeze for up to 1 month.","Prep 30 mins. to 40 mins. Bake 4 mins. Total 1 hrs 34 mins. to 2 hrs 44 mins. Yield 24 to 48 olie bollen, depending on size",,143,"2017-09-22 04:50:51",Dough,"16 ounces warm water3/8 ounce sugar2 1/4 teaspoons (1 packet) active dry yeast2 1/2 ounces bakers special dry milk2 large eggs1 teaspoon lemon juice17 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon salt3 ounces currants3 ounces golden raisins4 "
144,208,"2017-09-22 04:50:54","Sticky Bun Doughnuts",5.0,03/26/2015,"Love sticky buns, but don't want to spend the time on a traditional yeasted sweet dough? These baked doughnuts have all the flavor of a sticky bun, but will be ready to eat in less than half the time.","Preheat the oven to 350°F. Grease the wells of a standard doughnut pan. To make the doughnuts: Beat together the butter, oil, and sugars until smooth. Add the egg, beating to combine. Stir in the baking powder, baking soda, salt, and sweet dough flavor. Beginning and ending with the flour, stir the flour into the butter mixture alternately with the milk. To make the topping: Combine the butter and syrup or honey; divide it among the wells of the prepared pan. Combine the sugars, pecans, and cinnamon, and sprinkle atop the butter/syrup in each well. Spoon the batter evenly into each well, filling to the rim. Bake the doughnuts for 15 minutes, or until they're raised and firm. Remove the pan from the oven, and place it on a rack. Loosen the edges of each doughnut and immediately turn the pan over onto a piece of parchment paper. Gently shake the pan to loosen the doughnuts, then lift it off, and scrape any sticky topping back onto the tops of the doughnuts. Place the doughnuts on a rack to cool slightly. Serve warm. Yield: 6 doughnuts.","Prep 15 mins. to 30 mins. Bake 15 mins. to 15 mins. Total 30 mins. to 45 mins. Yield 6 doughnuts",,144,"2017-09-22 04:50:54",Doughnuts,"1 ounce unsalted butter7/8 ounce vegetable oil1 3/4 ounces granulated sugar1 ounce brown sugar1 large egg1 teaspoon baking powder1/8 teaspoon baking soda1/4 teaspoon salt1/2 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor4 1/4 ounces Ki"
145,209,"2017-09-22 04:51:01","Pumpkin Cake Doughnuts",4.723301,05/10/2012,"With their brilliant orange color, pleasingly moist texture, and delightful pumpkin flavor, these baked (not fried) doughnuts are the perfect on-the-go breakfast for a crisp autumn day. Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; and increase the baking time to 20 minutes.","Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth. Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans). Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes. Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar. Cool completely, and store (not wrapped tight) at room temperature for several days. Yield: 12 doughnuts or 15 muffins.","Prep 15 mins. to 20 mins. Bake 15 mins. to 18 mins. Total 30 mins. to 38 mins. Yield 12 baked doughnuts Nutrition information","Serving Size 1 doughnut Servings Per Batch 12 Amount Per Serving: Calories 290 Calories from Fat 90 Total Fat 11g Saturated Fat 1.5g Trans Fat 0g Cholesterol 45mg Sodium 370mg Total Carbohydrate 45g Dietary Fiber 2g Sugars 29g Protein 4g",145,"2017-09-22 04:51:01",Doughnuts,"3 1/2 ounces vegetable oil3 large eggs7 to 10 1/2 ounces granulated sugar*12 ounces pumpkin purée (canned pumpkin)1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger1 1/2 teaspo"
146,210,"2017-09-22 04:51:03","Baked Doughnuts Three Ways",4.4657536,01/10/2012,"Old-fashioned cake doughnuts were deep-fried in hot fat; NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.","Preheat the oven to 425°F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4"" shy of the rim. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup non-melting topping sugar (for best results), or confectioners' sugar. For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.","Prep 15 mins. to 17 mins. Bake 10 mins. to 10 mins. Total 25 mins. to 27 mins. Yield 12 doughnuts Nutrition information","Serving Size 1 Servings Per Batch 12 Amount Per Serving: Calories 260 Calories from Fat 80 Total Fat 9g Saturated Fat 3.5g Trans Fat 0g Cholesterol 45mg Sodium 260mg Total Carbohydrate 40g Dietary Fiber 1g Sugars 19g Protein 5g",146,"2017-09-22 04:51:03",,"2 ounces butter1 3/4 ounces vegetable oil3 1/2 ounces granulated sugar2 1/2 ounces brown sugar2 large eggs1 1/2 teaspoons baking powder1/4 teaspoon baking soda1/2 to 1 teaspoon ground nutmeg, to taste3/4 teaspoon salt1 teaspoon vanilla extract11 1/4 ounce"
147,211,"2017-09-22 04:51:08","Chocolate Fudge Cake Doughnuts",4.357143,10/19/2012,"Many of you have been wondering when we'd come up with a chocolate version of our popular baked doughnut recipe — and here it is. Moist, dense, and dark, these doughnuts are everything a chocolate lover could want.","Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don't have two pans, simply bake the batter in two batches. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside. In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar. You may notice some curdling of the milk; that’s OK. Add the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to blend; there's no need to beat the batter, just make sure everything is well-combined. Spoon the batter into the prepared pan(s), filling them between 3/4 and full. Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean. Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack. For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar for an additional touch of chocolate. If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing. To make the icing: Combine the chocolate chips and milk or half & half in a microwave-safe bowl or measuring cup. Heat until the half & half is steaming and starting to bubble. Remove from the microwave, and stir until the chips have melted and the icing is smooth. Dip the top of each doughnut in the icing; or spread icing on the doughnuts. Yield: 12 doughnuts.","Prep 20 mins. to 30 mins. Bake 15 mins. to 15 mins. Total 35 mins. to 45 mins. Yield 12 doughnuts",,147,"2017-09-22 04:51:08",Doughnuts,"2 ounces Dutch-process cocoa7 1/4 ounces King Arthur Unbleached All-Purpose Flour9 3/8 ounces light brown sugar1 teaspoon baking powder3/4 teaspoon espresso powder, optional1 teaspoon baking soda3/4 teaspoon salt6 ounces chocolate chips2 large eggs6 ounce"
148,212,"2017-09-22 04:51:09","Vermont Doughnut Holes",4.4615383,01/01/2008,"Never mind the doughnut — this recipe is an easy way to make only the holes, crunchy little nuggets perfect for dipping into maple syrup. There's no finicky rolling or rising involved. Instead, simply stir up a stiff pancake-like batter and drop it by spoonfuls into a shallow (1"") bath of hot oil. Four minutes later — golden brown, ultra-crisp doughnut holes, soft and tender inside, ready to sprinkle with cinnamon sugar or confectioners' sugar, or dunk in maple syrup or honey.","Pour the oil 1"" deep into a 10"" skillet that's about 2 1/2"" deep or use an electric frying pan. You want the oil to be about 1"" deep. Start to heat the oil to 350°F while you're preparing the doughnut batter. Whisk together the dry ingredients. In a separate bowl, whisk together the milk and egg. Pour the milk/egg into the bowl with the dry ingredients, stirring briefly; then add the melted butter, stirring to make a thick batter/soft dough. When the oil has come up to temperature, use a cookie scoop (or a spoon) to drop balls of batter into the hot oil. This recipe will make 2"" doughnut holes using a tablespoon cookie scoop, and dropping in balls of dough about as big as an undersized ping pong ball; or 1 1/2"" holes, using a teaspoon cookie scoop, and dropping in balls of dough about as big as a chestnut. Fry the doughnut holes for 2 minutes on the first side, or until they're deep brown. Some of them may turn themselves over; that's OK, just use a pair of tongs to turn them back. After 2 minutes, turn the holes over, and fry for an additional 2 minutes (for the larger doughnut holes), or 1 1/2 minutes (for the smaller ones). Transfer the doughnut holes to a baking sheet lined with paper towels to drain and cool. Serve warm or at room temperature, sprinkled with sugar and/or dipped in maple syrup or honey.","Prep 30 mins. Total 1 hrs 30 mins. Yield about 2 dozen larger doughnut holes, or 4 dozen smaller ones.",,148,"2017-09-22 04:51:09","For frying","35 ounces vegetable oil (peanut oil is a good choice for frying) Doughnut batter 8 1/2 ounces King Arthur Unbleached All-Purpose Flour, King Arthur White Whole Wheat Flour, or a combination1/4 teaspoon ground nutmeg; optional, for flavor7/8 to 1 3/4 ounce"
149,213,"2017-09-22 04:51:13","Tasty Toaster Tarts",4.631579,07/18/2015,"Who doesn't love that classic cereal-aisle favorite, the toaster tart? This is our take on that legendary breakfast pastry, inspired by chef-owner Joanne Chang of Flour Bakery in Boston. We've filled these with brown sugar and cinnamon, but also offer a jam filling at the end of the directions.","To make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive. Divide the dough in half. Shape each half into a rough 3"" x 5"" rectangle, smoothing the edges. Wrap in plastic or waxed paper, and refrigerate for 30 minutes; this will relax the gluten and firm up the dough a bit, making it easier to roll. You can also refrigerate the dough for up to 2 days; let it rest for 15 to 20 minutes at room temperature before you roll it out. To make the filling: Whisk together the brown sugar, flour, and cinnamon. To assemble the tarts: Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8"" thick, large enough that you can trim it to an even 9"" x 12"". Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9"" x 12"" rectangle of dough. Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and width-wise; you'll see nine 3"" x 4"" rectangles. Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips or a chopstick to press firmly around each pocket of filling, sealing the dough well on all sides. Press the tines of a fork (or the chopstick) all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork or chopstick to seal again. Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Sprinkle the tarts with cinnamon-sugar, if desired. Refrigerate them, uncovered, for 30 minutes. Preheat your oven to 350°F. Remove the tarts from the fridge, and bake them for 30 to 35 minutes, until they're a light golden brown. Remove them from the oven, and allow them to cool on the pan. Store on the counter for up to 2 days, or freeze for up to a month.","Prep 23 mins. Bake 30 mins. to 35 mins. Total 1 hrs 53 mins. to 1 hrs 58 mins. Yield 9 toaster tarts Nutrition information","Serving Size 82g Servings Per Batch 9 Amount Per Serving: Calories 350 Calories from Fat 190 Total Fat 22g Saturated Fat 13g Trans Fat 1g Cholesterol 95mg Sodium 280mg Total Carbohydrate 35g Dietary Fiber 1g Sugars 14g Protein 5g",149,"2017-09-22 04:51:13",Crust,"8 1/2 ounces King Arthur Unbleached All-Purpose Flour3/8 ounce sugar1 teaspoon salt8 ounces unsalted butter, cut into pats1 large egg1 ounce milk Filling 3 3/4 ounces brown sugar4 teaspoons King Arthur Unbleached All-Purpose Flour1 1/2 teaspoons ground ci"
150,214,"2017-09-22 04:51:19","Classic Beignets",4.4615383,01/01/2008,"This recipe makes the traditional beignet, a signature yeast-raised breakfast treat native to New Orleans. Incredibly strong black coffee laced with chicory is the classic accompaniment.","Combine all of the ingredients, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour, or until it's puffy (though not necessarily doubled in bulk). Gently deflate the dough, and place it in a greased bowl or greased plastic bag, choosing a bowl or bag that will allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days. Remove the dough from the refrigerator, and place it on a lightly greased or floured work surface; a silicone rolling mat works well here. Roll it into a 14"" x 10"" rectangle, squaring off the corners as well as you can without being overly fussy. Cut the dough into 2"" squares. Pour peanut, safflower, or canola oil to a depth of at least 3/4"" in a 10"" electric fry pan (first choice), or a deep, heavy-bottomed 10"" frying pan set over a burner. Heat the oil to 360°F, and drop 5 or 6 squares of dough into the hot oil. They'll sink to the bottom, then after about 5 seconds or so, rise to the top. Fry the beignets for 1 minute, then use a pair of tongs to turn them over. Fry for another minute, until the beignets are puffed and golden brown all over. Remove from the oil and drain on paper towels. When the beignets are cool, sprinkle them heavily with confectioners' sugar. For a real New Orleans experience, serve with strong coffee.","Prep 25 mins. Total 9 hrs 25 mins. Yield 30 beignets",,150,"2017-09-22 04:51:19",Dough,"4 ounces lukewarm water4 ounces lukewarm milk1 ounce butter, melted1 large egg1/2 teaspoon Buttery Sweet Dough Flavor, optional1 3/4 ounces granulated sugar2 teaspoons salt17 ounces King Arthur Unbleached All-Purpose Flour2 teaspoons instant yeast"
151,215,"2017-09-22 04:51:22","Old-Fashioned Cake Doughnuts",4.4545455,01/01/2008,"These traditional unsugared cake doughnuts are perfect for a New England maple sugar party. But if you're NOT serving them dipped in fresh maple syrup, shake them in confectioners' sugar after they've cooled, or nutmeg sugar (a cousin of cinnamon sugar).","While you prepare the dough, begin heating the lard (best flavor), shortening (less saturated fat but also less flavor), or vegetable oil (probably the healthiest alternative but if you're doing these for flavor, this is not the choice to make). An 8-quart stock pot is an appropriate size cooking container. Slowly start to heat melt/heat the fat over medium heat; you want it to reach somewhere between 365°F and 375°F before you begin to cook. Beat together the eggs, buttermilk, sugar and lemon oil or zest until light. In a separate bowl, blend together the dry ingredients. Melt the butter, but make sure it's not excessively hot. Quickly blend the dry ingredients with the wet and stir in the melted butter. The resulting dough will be quite soft, but if you keep your work surfaces well sprinkled with flour, you can deal with it it. Turn the dough out onto a floured surface, and knead four or five times to make it cohesive (a baker's bench knife helps here). Then, with a well-floured rolling pin, roll the dough out until it's about 1/2-inch thick. With a doughnut cutter dipped in flour (each time you cut), cut out doughnuts. Save the ""holes"" or re-roll them with leftover dough. Try to handle the dough as little as possible. When the fat is at the appropriate temperature (365°F to 375°F), lower three or four doughnuts into it. A slotted spoon is useful here. The doughnuts will initially sink to the bottom of the pot but will rise shortly. Give them a minute or so on one side, then flip them over and give them another minute. Flip them a third time and cook for another 30 seconds. Drain on paper towels (or brown paper grocery bags). Store cooled doughnuts, well wrapped, at room temperature for a couple of days. Freeze for longer storage.","Prep 30 mins. Total 60 mins. Yield 1 1/2 to 2 dozen Nutrition information","Serving Size 1 doughnut, 50g Servings Per Batch 2 dozen Amount Per Serving: Calories 159 Calories from Fat Total Fat 5.8g Saturated Fat Trans Fat Cholesterol 31mg Sodium 117mg Total Carbohydrate 15g Dietary Fiber 1g Sugars 8g Protein 3g",151,"2017-09-22 04:51:22",,"2 large eggs8 ounces buttermilk7 ounces granulated sugar1/8 teaspoon lemon oil or 1 teaspoon grated lemon rind (zest)4 ounces King Arthur White Whole Wheat Flour14 3/4 ounces King Arthur Unbleached All-Purpose Flour1/2 teaspoon baking soda2 teaspoons baki"
152,216,"2017-09-22 04:51:26","Gluten-Free Pumpkin Cake Doughnuts",4.6363635,10/28/2014,"These tender, moist doughnuts are baked, not fried — which means they're a piece of cake to make (pun intended). Having friends over for breakfast, and not sure who's eating gluten-free (or dairy free, for that matter)? These treats are the perfect solution.","Preheat the oven to 350°F. Lightly grease two standard doughnut pans. In a large mixing bowl, beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Whisk in the flour and xanthan gum until smooth. Fill the wells of the doughnut pans about 3/4 full (about 1/4 cup of batter in each well). Bake the doughnuts for 15 to 17 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Remove the the doughnuts from the oven and let them cool in the pan for about 3 to 5 minutes. After they've cooled a bit, loosen their edges, and transfer them to a rack. While the doughnuts are still warm coat them in cinnamon-sugar. You do this by hand, just rubbing each doughnut with the sugar coating, or you can gently shake them in a bag with the cinnamon-sugar. Return each doughnut to the rack and cool completely before enjoying. Store in a partially covered container at room temperature for several days. Enjoy as is or slightly reheated. Yield: 12 to 14 doughnuts.","Prep 15 mins. to 20 mins. Bake 15 mins. to 17 mins. Total 30 mins. to 37 mins. Yield 12 to 14 doughnuts Nutrition information","Serving Size 1 doughnut (92g) Servings Per Batch 14 Amount Per Serving: Calories 230 Calories from Fat 50 Total Fat 6g Saturated Fat 1g Trans Fat 0g Cholesterol 55mg Sodium 320mg Total Carbohydrate 44g Dietary Fiber 1g Sugars 26g Protein 3g",152,"2017-09-22 04:51:26",Doughnuts,"1 3/4 ounces vegetable oil4 large eggs10 1/2 ounces granulated sugar12 ounces pumpkin purée (canned pumpkin)1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger1 1/2 teaspoons "
153,217,"2017-09-22 04:51:28","Baked English Muffins",4.892857,10/25/2010,"These beautiful, high-rising English muffins are baked, not cooked on a griddle. While their interior isn't filled with the signature fissures of a griddle-baked English muffin, their texture is still craggy enough to trap and hold butter and jam — which is the point, after all.","Stir together all the ingredients except the semolina or cornmeal. Beat for 1 minute at high speed of an electric mixer; the dough will become somewhat smooth. Scrape the dough into the center of the bowl, cover, and allow it to rise for about 60 minutes, until it's quite puffy. Grease a large (18"" x 13"") baking sheet; or line with parchment. Grease twelve 3 ¾"" English muffin rings, and place them on the baking sheet. Sprinkle semolina or cornmeal into each ring. Turn the dough onto a lightly greased or floured work surface. Cut it into 12 equal pieces; each will weigh a scant 2 ounces, or about 54g. Shape the dough into balls. Place each ball into a ring, pressing it down to flatten somewhat. Sprinkle with a bit more cornmeal or semolina, and top with a greased baking sheet (or a sheet of parchment, then the baking sheet). The baking sheet should be resting atop the rings. Let the muffins rise for about 60 to 90 minutes, until they've puffed up noticeably. While the dough is rising, preheat the oven to 400°F. Bake the risen muffins for 10 minutes. Flip the pans over, and bake for 5 minutes more. Remove the top pan, and bake for an additional 3 to 5 minutes, until they're a light golden brown, and the interior of one registers about 200°F on an instant-read thermometer. Remove the muffins from the oven, and transfer them to a rack to cool. Remove their rings as soon as you're able. When completely cool, store muffins in a plastic bag. Yield: 12 muffins.","Prep 20 mins. to 32 mins. Bake 18 mins. to 20 mins. Total 1 hrs 55 mins. to 2 hrs Yield 12 muffins Nutrition information","Serving Size 1 muffin, 59g Servings Per Batch 12 Amount Per Serving: Calories 124 Calories from Fat 22 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 6mg Sodium 423mg Total Carbohydrate 24g Dietary Fiber 3g Sugars 1g Protein 4g",153,"2017-09-22 04:51:28",,"9 1/2 ounces King Arthur Unbleached All-Purpose Flour2 1/4 ounces Hi-maize Fiber1 teaspoon salt1 tablespoon Pizza Dough Flavor, optional2 teaspoons baking powder7/8 ounce sugar2 teaspoons instant yeast9 ounces lukewarm milk* 1 ounce melted butter2 teaspoo"
154,219,"2017-09-22 04:51:32","English Muffin Toasting Bread",4.734205,01/01/2010,"This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to fresh summer jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in our King Arthur test kitchen Hall of Fame.","Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water. Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft. Lightly grease an 8 1/2"" x 4 1/2"" loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4"" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F. Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190°F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing. Yield: 1 loaf.","Prep 8 mins. to 12 mins. Bake 22 mins. to 27 mins. Total 1 hrs 15 mins. to 1 hrs 39 mins. Yield 1 loaf Nutrition information","Serving Size 1 slice, 44g Servings Per Batch 16 Amount Per Serving: Calories 109 Calories from Fat 18 Total Fat 2g Saturated Fat 0g Trans Fat 0g Cholesterol 1mg Sodium 245 mg Total Carbohydrate 19g Dietary Fiber 1g Sugars 2g Protein 4g",154,"2017-09-22 04:51:32",,"12 3/4 ounces King Arthur Unbleached All-Purpose Flour1/2 ounce sugar1 1/2 teaspoons salt1/4 teaspoon baking soda1 tablespoon instant yeast8 ounces milk2 ounces water7/8 ounce vegetable oil or olive oilcornmeal, to sprinkle in pan"
155,220,"2017-09-22 04:51:38","English Muffins",4.633803,01/08/2013,"Make your own English muffins — why not? While it does take a bit of time to slowly dry-fry these muffins in order to give them their signature crisp crust and moist interior, the process isn't difficult. And the result is out of this world.","Note: Thanks to reader feedback, this recipe has been amended as of 1/08/13, as follows: the amount of flour has been increased to improve the dough's consistency; and the cooking time has been increased. Combine all of the ingredients (except the semolina or farina) in a mixing bowl, or the bucket of your bread machine. This is a very soft dough, so you'll need to treat it a bit differently than most yeast doughs. If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy. If you have a bread machine, simply use the dough cycle. Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy; this will take 1 to 2 hours or so. Prepare your griddle(s). Using two griddles allows you to cook all the muffins at once; but since you probably don't have two griddles, you'll need to cook the muffins in shifts. Whatever you use — an electric griddle, stovetop griddle, frying pan, electric frying pan — sprinkle it heavily with semolina or farina. If you're using a griddle or frying pan that's not well-seasoned (or non-stick), spray it with non-stick vegetable oil spray first, before adding the semolina or farina. Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3"" to 3 1/2"" in diameter. The easiest way to handle and cook these muffins is to lay them right onto the cold surface you'll be frying them on. That way, you don't have to move them once they're risen; and they won't mind cooking very slowly as you fire the griddle up to its desired heat. If you don't have enough griddle space to do this, sprinkle a baking sheet heavily with semolina or farina, and place the muffins on the sheet; they can be fairly close together. Either way, sprinkle the tops of the muffins with additional semolina or farina. Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won't rise like crazy, but will puff a bit. Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they're cooked all the way through, no worries; simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they're thoroughly cooked. Remove the muffins from the griddle (or oven), and let them cool thoroughly before enjoying. Remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won't. Yield: 16 large (3"" to 3 1/2"") English muffins.","Prep 25 mins. to 40 mins. Bake 25 mins. to 30 mins. Total 2 hrs 20 mins. to 3 hrs 40 mins. Yield 16 large muffins Nutrition information","Serving Size 1 Servings Per Batch 16 Amount Per Serving: Calories 160 Calories from Fat 30 Total Fat 3g Saturated Fat 1.5g Trans Fat 0g Cholesterol 20mg Sodium 200mg Total Carbohydrate 28g Dietary Fiber 1g Sugars 3g Protein 6g",155,"2017-09-22 04:51:38",,"14 ounces lukewarm milk1 1/2 ounces softened butter1 1/4 to 1 1/2 teaspoons salt, to taste7/8 ounce sugar1 large egg, lightly beaten19 ounces King Arthur Unbleached Bread Flour2 teaspoons instant yeastsemolina or farina, for sprinkling the griddle or pan"
156,221,"2017-09-22 04:51:41","Sourdough English Muffins",4.642857,03/22/2013,"Who doesn't love English muffins? Homemade sourdough muffins seem even more scrumptious, and some of the taste-testers here had to admit that these crusty, chewy, tangy gems were some of the best they'd ever eaten.","Combine all of the dough ingredients, except the cornmeal/semolina, in a large bowl. Mix and knead — by hand, electric mixer, or bread machine — to form a smooth dough. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary. Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first). Let the dough chill for 24 hours; this will develop its flavor. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes, to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2"" thick, and cut in 3"" rounds. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough. Alternatively, divide the dough into 24 pieces (total). Shape each piece into a round ball, then flatten each ball into a 3"" round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3"", and trim edges with a 3"" cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides will rise more evenly. Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled baking sheets (12 per sheet). Sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 45 to 60 minutes. If the dough has been refrigerated overnight, the rise time will be about 2 hours. Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350°F, or to an ungreased frying pan that has been preheated over medium-low heat. Cook the muffins for about 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F. The edges may feel a bit soft; that's OK. Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage. Yield: 2 dozen large muffins.","Prep 25 mins. to 40 mins. Bake 20 mins. to 34 mins. Total 2 hrs 45 mins. to 1 days 3 hrs 14 mins. Yield 2 dozen large muffins Nutrition information","Serving Size one muffin Servings Per Batch 24 Amount Per Serving: Calories 171 Calories from Fat Total Fat 2.3g Saturated Fat Trans Fat Cholesterol 6mg Sodium 270mg Total Carbohydrate 32g Dietary Fiber 1g Sugars 1g Protein 5g",156,"2017-09-22 04:51:41",,"7/8 ounce sugar16 ounces warm water (110°F-115°F)1 tablespoon active dry yeast or instant yeast8 1/2 ounces sourdough starter, fed or unfed; fed will give you a more vigorous rise29 3/4 ounces King Arthur Unbleached All-Purpose Flour1 1/2 ounces Baker's S"
157,222,"2017-09-22 04:51:44","Sourdough Crumpets",4.2881355,01/01/2008,"Do you have a long-neglected starter you'd like to resurrect? The absolutely easiest and fastest thing to do with a groggy starter is to make a kind of modified crumpet, a.k.a. pikelet. Crumpets are normally griddled in rings, while pikelets are griddled free-form. With fewer holes than a typical English crumpet, Australian-style pikelets are a very simple and basic kind of ""toaster pancake,"" a great use for your sourdough starter.","Place the starter in a medium-sized bowl. Sprinkle the sugar, salt, and baking soda over the surface. Whisk together. The batter should rise up, becoming the consistency of whipped cream. Heat your griddle over medium-low heat. Lightly grease the surface. To make crumpets, lightly grease English muffin rings (1"" high and 4"" across) and place on the griddle. Scoop the batter into the rings, filling them about 1/4"" deep. Cook over low heat until the tops are set and full of small holes. Remove the rings and flip the crumpets over for a minute or two. If you're making pikelets, scoop the batter onto the griddle and cook over low heat until the tops are set and full of small holes. Flip the pikelets over to finish for a minute or two. Toast the crumpets or pikelets to brown and crisp them before serving with butter and jam. Store any leftovers at room temperature for several days. Freeze for longer storage — up to 3 months.","Prep 10 mins. Bake 5 mins. to 8 mins. Total 20 mins. Yield 4-5 crumpets",,157,"2017-09-22 04:51:44",,"8 ounces sourdough starter, unfed1 teaspoon sugar1/4 to 1/2 teaspoon salt1/2 teaspoon baking soda"
158,223,"2017-09-22 04:51:50",Crumpets,4.255814,01/01/2010,"This traditional British teatime treat is midway between English muffin and pancake. Like an English muffin, it's full of holes, perfect for collecting rivulets of melted butter. But it's also moister and thinner – more like a small pancake. These are best enjoyed toasted, and spread with butter, jam, and/or clotted cream. Since their holes reach to the outside crust, there's no need to split them before toasting. You can make crumpets without English muffin rings (or cleaned tuna cans), but they'll be perfectly round and ever so much nicer looking if you use rings.","Combine all of the ingredients in a bowl, and beat vigorously for 2 minutes. A stand or hand mixer, set on high speed, work well here. Cover the bowl, and let the batter rest at room temperature for 1 hour. It will expand and become bubbly. Towards the end of the rest, preheat a griddle to medium-low, about 325°F. If you don't have an electric griddle, preheat a frying pan; it shouldn't be as hot as the temperature you use to cook pancakes. Lightly grease the griddle or frying pan, and place well-greased 3 3/4"" English muffin rings in the pan, as many as will fit. (If you don't have English muffin rings, use well-cleaned tuna cans, from which you've removed the top and bottom.) Pour sticky batter by the scant 1/4-cupful into each ring; a muffin scoop works well here. After about 4 minutes, use a pair of tongs to slip the rings off. Cook the crumpets for a total of about 10 minutes on the first side, until their tops are riddled with small bubbles/holes. They should be starting to look a bit dry around the edges. Their bottoms will be a mottled, light-golden brown. Note: They probably won't be as full of holes as store-bought crumpets; that's OK. Turn the crumpets over, and cook for an additional 5 minutes, to finish cooking the insides and to brown the tops gently. This isn't traditional; ""real"" crumpets are white on top, but the crumpet police won't chastise you for adding a little color to the tops. Remove the crumpets from the pan, and repeat with the remaining batter, until all the crumpets are cooked. Serve warm. Or cool completely, wrap in plastic, and store at room temperature. To enjoy, warm in the toaster. Serve with butter, or butter and jam.","Prep 15 mins. to 25 mins. Bake 15 mins. to 20 mins. Total 1 hrs 45 mins. to 2 hrs 45 mins. Yield 20 crumpets Nutrition information","Serving Size 52g Servings Per Batch 20 Amount Per Serving: Calories 90 Calories from Fat 15 Total Fat 1.5g Saturated Fat 1g Trans Fat 0g Cholesterol 5mg Sodium 180mg Total Carbohydrate 17g Dietary Fiber 1g Sugars 1g Protein 3g",158,"2017-09-22 04:51:50",,"12 ounces lukewarm water8 ounces lukewarm milk1 ounce melted butter 14 3/4 ounces King Arthur Unbleached All-Purpose Flour2 1/2 teaspoons instant yeast1 teaspoon baking powder1 1/4 teaspoons salt"
159,224,"2017-09-22 04:51:52","Breakfast Sandwich Muffins",4.5454545,01/01/2008,"These big, thick, homemade English muffins are wonderful toasted and spread with butter and jam, of course; and they're also a nice size for breakfast sandwiches.","Combine all of the ingredients except the semolina in a mixing bowl, or the bowl of your stand mixer. Mix until everything is combined, then beat at high speed (using the flat beater paddle, if you're using a stand mixer) for 5 minutes. The dough will be soft, sticky, and glossy. Scrape down the sides of the bowl, cover it, and allow the dough to rise for about 90 minutes, until it's just about doubled in bulk. Heat an ungreased frying pan or griddle over very low heat; a griddle with a thermostat should be set at 300°F. You may want to make one test muffin first, as follows: When the griddle or pan is up to heat, place one well greased 3 3/4"" English muffin ring in the pan, and sprinkle a little semolina inside the ring. Scoop a scant 1/2 cup (2 3/4 ounces, 78g) of sticky dough out of the bowl; it's easiest if you rinse your measuring cup and wet your fingers before adding the dough to the cup. Use your wet fingers to shape the dough into a circle about the size of the ring (don't stress about being too exact), lay it into the ring, and sprinkle the top lightly with semolina. After 7 minutes, check the bottom of the muffin; it should be a medium-golden brown. If it's not, turn up the heat; if it's too brown, turn down the heat. Cook for another 10 minutes, then use a pair of tongs to grab each side of the ring. It might lift right off; if it does, lift it off, set it aside, and use a spatula to gently turn the muffin over. If it doesn't, flip the muffin over, ring and all; then gently wiggle the ring around until it comes off. Cook the second side for about 15 to 18 minutes, until it's a deep golden brown. If you have an instant-read thermometer, the interior temperature will be about 200°F. Remove the muffin from the griddle, and gently split it open. If it appears to be done inside, cook the remaining muffins the same way. If it's still gummy or wet, turn the heat down a bit and cook the remaining muffins a bit longer on each side. When the muffins are brown on both sides, transfer them to a rack to cool. Store in a plastic bag for 5 days, or freeze for up to 3 months.","Prep 15 mins. Bake 32 mins. to 35 mins. Total 2 hrs 17 mins. to 2 hrs 20 mins. Yield 12 muffins",,159,"2017-09-22 04:51:52",,"14 ounces lukewarm milk or 2 ounces Baker's Special Dry Milk + 14 ounces lukewarm water1 1/2 ounces melted butter1 1/4 teaspoons salt7/8 ounce granulated sugar1 large egg1 teaspoon Pizza Dough Flavor, optional1 ounce potato flour or 1 ounce instant mashed"
160,225,"2017-09-22 04:51:58","Hi-Fiber English Muffins",4.5263157,04/04/2011,"These muffins are just plain delicious, have plenty of fiber, and clock in at only 3 Weight Watchers Points Plus®. They're as easy to make as pancakes; they just take a little more time on the griddle, and a set of rings to create their distinctive shape.","For the starter: Combine the starter ingredients, mix well, cover and let rest at room temperature for at least 4 hours, and as long as overnight. When it's ready to be used, it will be risen and bubbly. Combine the buttermilk and honey and add to the starter. Whisk together the flour, salt, baking soda, oat bran, milled flax, and Hi-maize, and stir into the batter. When mixed, it will be thick but not quite pourable. Let the batter sit while you set up and preheat the griddle to 325°F. Grease 8 English muffin rings and place them on the griddle. Sprinkle the griddle and inside of the rings with semolina or farina. Using a muffin scoop, dollop 1/4 cup of batter into each ring, using your greased fingers to tease it out to the edges. Bake for 10 to 15 minutes, until bubbles come up to the surface and the edges look dry. Sprinkle the tops of the muffins with more semolina or farina, and flip them over. To check for doneness, run a small knife or metal spatula around the inside of the ring; use tongs to remove the rings from the muffins. Now you can poke the muffins from the side with an instant-read thermometer. When the centers are between 195°F and 200°F, the muffins are done. Remove from the griddle, split, and toast to serve. Yield: 8 English muffins.","Prep 45 mins. to 60 mins. Bake 25 mins. to 25 mins. Total 1 hrs 10 mins. to 1 hrs 25 mins. Yield 8 muffins Nutrition information","Serving Size 1 muffin, 58g Servings Per Batch 8 muffins Amount Per Serving: Calories 110 Calories from Fat 1 Total Fat 1g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 230mg Total Carbohydrate 24g Dietary Fiber 4g Sugars 6g Protein 4g",160,"2017-09-22 04:51:58",Starter,"3 1/2 ounces active sourdough starter4 ounces water4 ounces King Arthur White whole Wheat Flour1 teaspoon instant yeast or active dry yeast1 teaspoon sugar Batter all of the starter6 ounces buttermilk, at room temperature1 1/2 ounces honey2 1/8 ounces Kin"
161,226,"2017-09-22 04:52:00","Honey Wheat English Muffins",4.733333,01/22/2010,"These whole grain, fiber-filled, slightly sweet muffins make a great base for everything from melting butter to eggs Benedict. Note: you must have muffin rings (3 1/2"" to 4"") to make these English muffins.","Stir together all of the ingredients except the cornmeal or semolina. Beat until the dough is glossy, about 6 to 8 minutes. Cover the bowl, and let dough rise at warm room temperature until doubled in size, about 90 minutes. Preheat both the oven and a griddle or heavy skillet to 350°F (medium high heat). Grease metal muffin rings. Place rings on the griddle, and sprinkle a little cornmeal or semolina into each; this will give muffins their traditional crust. Scoop 1/3 cup of dough into each ring and spread the dough to the edge of the ring. (wet your fingers to stop the dough from sticking to them). Sprinkle with more semolina. Cook the muffins for 5 to 6 minutes, until the edges look set and the bottom is golden brown. Flip the muffins, and cook the second side for 5 to 6 minutes. Place the muffins on a baking sheet and place into a 350°F oven for 5 minutes. Remove from the oven, cool for 5 minutes, and remove the rings (if they haven't already fallen off). Cool the muffins on a rack, and store at room temperature, well wrapped. Yield: 12 English muffins.","Prep 20 mins. to 40 mins. Bake 15 mins. to 25 mins. Total 2 hrs 5 mins. to 2 hrs 35 mins. Yield 12 English muffins",,161,"2017-09-22 04:52:00",,"12 ounces warm water1 large egg, lightly beaten2 1/4 ounces honey1 ounce butter1/2 ounce non-diastatic malt powder 8 ounces King Arthur white whole wheat flour4 1/4 ounces King Arthur Unbleached All-Purpose Flour3 ounces malted wheat flakes3 3/8 ounces Hi"
162,227,"2017-09-22 04:52:02","Portuguese Muffins",4.6,01/01/2008,"A Portuguese muffin looks like a very large English muffin, without the cornmeal on the bottom or the craggy holes within. About 4"" in diameter, and a good 1"" thick, this soft, almost doughy bun is delicious toasted and slathered with butter and jam, à la English muffin; and it's equally good as the basis for a sandwich. Many Cape Cod restaurants serve their signature sandwiches on Portuguese muffins. The potato and soy flour, though optional, both contribute to the muffin's soft, tender texture.","To make by hand or with an electric mixer: Scald the milk (heat it just until small bubbles form), then pour it over the butter. Set the mixture aside to cool to lukewarm. In a large bowl, or in the bowl of an electric mixer, combine all of the dry ingredients, whisking thoroughly. (This prevents the potato flour from lumping). Add the remaining ingredients, mixing to form a workable dough. Knead the dough until it's smooth; this should be a soft (though not sticky) dough. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 90 minutes; it'll become quite puffy. To make with a bread machine: Place all of the ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the final kneading cycle, examine the dough, and adjust its texture as necessary with additional flour or water. The dough should have formed a smooth, cohesive ball. Allow the machine to finish its cycle. Transfer the dough to a lightly oiled work surface, and divide it into 10 pieces, each about 3 1/4 ounces in weight. Form the dough into tight balls, and let them rest, covered, for about 30 minutes. Flatten the balls into circles 4"" to 5"" in diameter and about 1/2"" thick. Place the muffins on a lightly greased or parchment-lined baking sheet, leaving about 1 1/2"" between them. Place a piece of parchment paper atop the muffins, or lightly grease the bottom of the second baking sheet. Place it atop the muffins, and let them rise for 45 minutes, or until they're about 3/4"" thick. Bake the muffins in a preheated 400°F oven for 18 to 22 minutes, leaving the second baking sheet in place; this will help keep the muffins flat. Remove the top baking sheet, and test to make sure the muffins are done; they'll be golden brown on the top and bottom, with paler sides. Remove them from the oven, and cool on wire racks. Store, well-wrapped, for 3 days on the counter, or freeze for up to a month.","Prep 35 mins. Bake 18 mins. to 22 mins. Total 3 hrs 38 mins. Yield 10 large muffins",,162,"2017-09-22 04:52:02",,"8 ounces milk2 ounces soft butter14 3/4 ounces King Arthur Unbleached All-Purpose Flour or 15 ounces Pastry Flour Blend1 5/8 ounces potato flour, optional (See ""tips"", below.)1 1/4 ounces soy flour, optional (See ""tips"", below.)1 3/4 ounces sugar2 1/2 tea"
163,228,"2017-09-22 04:52:04","Baked Cinnamon English Muffins",4.625,09/23/2013,"These baked English muffins are sweet, subtly cinnamon-y, and don't need much enhancement to become a favorite breakfast or snack. Their nooks and crannies may be less pronounced than their griddled counterparts, but we promise that they'll more than soak up a generous slathering of butter.","Beat all the ingredients (except the cornmeal or semolina) at high speed for 1 minute, until the dough is fairly smooth. Let the dough rise in a greased, covered bowl for about 60 minutes, until puffy. Place 12 greased 3 3/4"" English muffin rings on a greased or parchment-lined baking sheet. Sprinkle cornmeal or semolina into each ring. Don't have English muffin rings? See ""tips,"" at left. Divide the dough into 12 pieces, shape into balls, and place each into a ring, flattening it somewhat. Sprinkle the top of each with cornmeal or semolina. Top the entire pan of muffins with a greased baking sheet; this will prevent them from doming as they rise. Let the muffins rise for 60 to 90 minutes, until they're puffy. Towards the end of the rising time, preheat the oven to 400°F. Bake the muffins (still with the baking sheet on top) for 10 minutes. Flip the pans over, and bake 5 minutes more. Remove the top pan, and bake for another 3 to 5 minutes, until the muffins are a light golden brown, and the interior of one registers about 200°F on a digital thermometer. Remove the muffins from the oven. Remove the muffin rings, and transfer the muffins to a rack to cool. Yield: 12 muffins.","Prep 20 mins. to 30 mins. Bake 18 mins. to 20 mins. Total 2 hrs 38 mins. to 3 hrs 20 mins. Yield 12 muffins.",,163,"2017-09-22 04:52:04",,"5 ounces King Arthur Unbleached White Whole Wheat Flour4 1/4 ounces King Arthur Unbleached All-Purpose Flour2 1/4 ounces Hi-maize Fiber*3/4 teaspoon salt1 tablespoon ground cinnamon2 teaspoons baking powder1 1/4 ounces sugar2 teaspoons instant yeast1 1/4 "
164,229,"2017-09-22 04:52:07","Crunchy Granola",4.911111,12/29/2014,"What a pleasure, to start your day with a tummy-filling bowl of delicious whole-grain granola! And it's easy to make your own. Just stir together everything but the dried fruit, and bake until crunchy. Add your favorite fruits once it's cool.","Preheat the oven to 250°F. Lightly grease two large rimmed baking sheets; or line them with parchment. In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour the wet ingredients over the dry mixture in the bowl, stirring and tossing until everything is very well combined. Spread the granola on the baking sheets, patting it gently to flatten. Bake the granola for about 90 minutes, stirring the mixture with a heatproof spatula every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir. When the granola is a medium golden brown, remove it from the oven and cool completely on the pans. Transfer the granola to a large bowl, and mix in the dried fruit. Store the granola in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving. Yield: about 18 cups, about 4 1/4 pounds granola.","Prep 10 mins. to 15 mins. Bake 1 hrs 20 mins. to 1 hrs 40 mins. Total 1 hrs 30 mins. to 1 hrs 55 mins. Yield 4 1/4 pounds, about 18 cups Nutrition information","Serving Size 1/2 cup Servings Per Batch 36 Amount Per Serving: Calories 240 Calories from Fat 90 Total Fat 10g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 40mg Total Carbohydrate 35g Dietary Fiber 4g Sugars 17g Protein 6g",164,"2017-09-22 04:52:07",,"24 ounces rolled oats, uncooked4 ounces flaked unsweetened coconut (optional, but good)4 ounces stabilized wheat germ3 1/2 ounces sliced almonds4 ounces coarsely chopped pecans or walnuts5 ounces sunflower seeds, raw or toasted3 1/2 ounces vegetable oil 1"
165,230,"2017-09-22 04:52:12","Vermont Maple Granola",4.8636365,01/01/2008,"And you thought store-bought granola was tasty? Wait'll you try your own fresh, homemade version!","Preheat the oven to 250°F. In a large bowl, combine the oats, coconut, wheat germ, nuts, seeds, and milk powder. Mix well. In a separate bowl, whisk together the salt, oil, maple syrup, and vanilla. Pour the syrup mixture over the dry mixture in the bowl, stirring and tossing until everything is very well combined. Spread granola on a couple of large, lightly greased baking sheets. Bake for 2 hours, tossing and stirring mixture every 15 minutes or so. Remove the pans from the oven and cool completely. Transfer the granola to a large bowl, and mix in raisins and additional dried fruit, as desired.","Prep 15 mins. Bake 2 hrs Total 2 hrs 15 mins. Yield 15 cups",,165,"2017-09-22 04:52:12",,"24 1/2 ounces (1 pound 8 1/2 ounces) rolled oats, uncooked3 ounces toasted coconut4 ounces wheat germ3 ounces almonds, sliced or broken up4 ounces pecans or walnuts, chopped or broken up6 ounces sunflower seeds, raw or toasted2 1/2 ounces Baker's Special "
166,231,"2017-09-22 04:52:17","Granola Bars with Raspberry Jammy Bits",4.7777777,04/04/2011,"Enjoy the tang of raspberry in these chewy/crisp, portable treats.","Preheat the oven to 325°F. Lightly grease a 9"" x 13"" pan. Stir together the dry ingredients, including the nuts and Jammy Bits. In a separate bowl, whisk together the vanilla, melted butter or oil, honey or syrup, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, shaking the pan to evenly cover the bottom, and pressing in firmly. Bake the bars for 25 to 30 minutes, until they’re just starting to brown, and are bubbly around the edges. Remove them from the oven and cool for 10 minutes. Use a knife (or baker's bench knife) to cut the bars while they're still warm. Let cool completely before removing from the pan. Yield: about 1 dozen 2"" x 4 1/2"" bars.","Prep 17 mins. to 25 mins. Bake 25 mins. to 30 mins. Total 47 mins. to 60 mins. Yield about 1 dozen bars",,166,"2017-09-22 04:52:17",,"5 1/8 ounces quick-cooking rolled oats2 5/8 ounces Sticky Bun Sugar1 ounce oat flour, or finely ground rolled oats 1/2 teaspoon salt1/4 teaspoon ground cinnamon, optional6 ounces nuts*6 ounces Raspberry Jammy Bits1 teaspoon vanilla extract2 ounces melted "
167,232,"2017-09-22 04:52:21","Coconut, Fruit & Nut Bars",4.75,06/19/2015,"Not quite chewy and not quite crunchy, these bars are a naturally gluten-free blend of nuts, seeds, dried cranberries, and coconut. Thanks in part to the addition of coconut flour, each bar packs 3g of both protein and fiber, making them a great on-the-go snack or lunchbox treat for adults and kids alike.","Preheat the oven to 300°F. Lightly grease an 8"" square pan. For easiest removal of the bars, line the pan with parchment paper, and grease the parchment. In a large bowl, combine the nuts, seeds, cranberries, and coconut. Set aside. In a small bowl or measuring cup, mix together the maple syrup, almond butter, coconut flour, and salt until smooth and evenly blended. Pour the wet ingredients into the fruit/nut mixture and stir until evenly moistened. Spoon the mixture into the prepared pan, pressing it down firmly to smooth; use a piece of plastic wrap to keep the mixture from sticking to your fingers. Remove the plastic wrap. Bake the bars for 30 to 35 minutes, until the surface is golden. Remove the bars from the oven, and place the pan on a rack. Cool the bars completely before cutting them into the size of your choice. Yield: 1 dozen 4"" x 1 1/4"" bars.","Prep 10 mins. to 15 mins. Bake 30 mins. to 35 mins. Total 40 mins. to 50 mins. Yield 1 dozen 4"" x 1 1/4"" bars",,167,"2017-09-22 04:52:21",,"2 ounces chopped pecans1 1/2 ounces sliced almonds1 1/4 ounces sunflower seeds5/8 ounce whole flax seeds2 ounces dried cranberries2 ounces coconut flakes2 3/4 ounces maple syrup or 3 ounces honey1 tablespoon almond butter1/2 ounce coconut flour1/4 teaspoo"
168,233,"2017-09-22 04:52:28","Chocolate and Cherry Granola",5.0,03/12/2012,"A bowl full of this chocolate-y morning treat is sure to provide you with a healthy dose of antioxidants. Serve the granola with milk and watch the magic happen.","Preheat the oven to 250°F. Lightly grease a baking sheet, or line it with parchment. In a large bowl, combine the oats, wheat germ, almonds, and sunflower seeds. Mix well. In a separate bowl, whisk together the oil, salt, honey, and bitter almond oil. Pour over the dry mixture in the bowl, stirring and tossing until everything is very well combined. Spread the granola on the prepared baking sheet. Bake the granola for 90 minutes, stirring the mixture with a heatproof spatula or spoon every 15 minutes or so. Remove the granola from the oven once it's darkened slightly. Allow it to rest until it's cooled a bit, but is still warm to the touch. Transfer the granola to a large bowl, and mix in the chocolate chunks or chips. Allow the granola to sit for another 10 minutes, then toss again — the chocolate will have melted slightly and will produce an even coating on the granola. When the granola has cooled completely, mix in the cherries. Store the granola in a tightly closed container at room temperature for several weeks. Yield: About 9 cups.","Prep 10 mins. to 15 mins. Bake 1 hrs 30 mins. to 1 hrs 30 mins. Total 2 hrs 30 mins. to 2 hrs 35 mins. Yield about 9 cups",,168,"2017-09-22 04:52:28",,"12 ounces organic rolled oats, uncooked2 ounces stabilized wheat germ3 1/2 ounces sliced almonds2 1/2 ounces sunflower seeds, raw or toasted1 3/4 ounces vegetable oil1/4 teaspoon salt6 ounces honey4 to 5 drops bitter almond oil, optional6 ounces Peter's B"
169,234,"2017-09-22 04:52:35","Pina Colada Granola",5.0,01/01/2010,"It's easy to make your own granola. Stir together everything but the fruit, and bake till crunchy. Add your favorite dried fruits once it's cool.","Preheat the oven to 250°F. Lightly grease two baking sheets; half-sheet pans are ideal. In a large bowl, combine the oats, coconut, wheat germ, and nuts. In a separate bowl, whisk together the oil, salt, honey, flavors, and vanilla. Pour the liquid ingredients over the dry mixture in the bowl, stirring and tossing till everything is well combined. Divide the mixture between the pans. Bake for about 80 minutes, stirring the mixture every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir. When the granola is a light-to-medium golden brown, remove it from the oven and cool completely on the pans. Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.","Prep 20 mins. to 25 mins. Bake 1 hrs 20 mins. to 1 hrs 20 mins. Total 1 hrs 40 mins. to 1 hrs 45 mins. Yield 4 1/2 cups",,169,"2017-09-22 04:52:35",,"6 ounces traditional rolled oats1 ounce flaked unsweetened coconut 1 ounce stabilized wheat germ 2 ounces diced pecans 1 ounce diced walnuts 1 ounce slivered almonds 1 ounce vegetable oil1/8 teaspoon salt 3 ounces honey 1/4 teaspoon coconut flavor 1/8 tea"
170,235,"2017-09-22 04:52:36","Apple Cinnamon Baked Oatmeal",5.0,05/11/2016,"Baked oatmeal is a simple, quick way to have a hearty, warming breakfast ready every morning of the week. Seasonal fall flavors, along with two varieties of oats, apple pieces, and crunchy nuts soak overnight in a bath of lightly sweetened milk, then are baked into creamy, tender perfection. It's a hot breakfast just waiting for those first chilly fall mornings.","Lightly butter a 9"" square baking dish. In a large bowl, combine the oats, flax, sugar, spices, and salt. Set aside. In a separate bowl or large measuring cup, mix together the milk, boiled cider, applesauce, butter, and vanilla. Stir the wet ingredients into the dry until evenly moistened. Stir in the apple cubes and nuts. Spoon the oatmeal mixture into the prepared pan, spreading it into an even layer. Cover the pan with plastic and refrigerate the oatmeal overnight. Next morning, preheat the oven to 350°. Top the oatmeal decoratively with the thinly sliced apple and sprinkle with Demerara sugar for extra sweetness and crunch, if desired. Bake the oatmeal for 55 to 65 minutes, until the edges are bubbly; the center will still appear slightly wet. The apples on top should be tender. Remove the oatmeal from the oven, and allow it to cool for 5 to 10 minutes before serving. Store baked oatmeal in the refrigerator and reheat individual servings with a little water or milk in a microwave or over a burner.","Prep 15 mins. Bake 45 mins. to 50 mins. Total 1 hrs 15 mins. Yield 9 to 12 servings",,170,"2017-09-22 04:52:36",Oatmeal,"7 ounces rolled oats*2 7/8 ounces steel-cut oats*1/2 ounce golden flax meal, optional1 7/8 ounces light brown sugar2 teaspoons Vietnamese cinnamon2 teaspoons Apple Pie Spice; or substitute 3 to 4 teaspoons cinnamon1/2 teaspoon salt18 ounces milk4 ounces b"
171,236,"2017-09-22 04:52:40","Chewy Granola Bars",4.280488,01/01/2010,"These homemade chewy granola bars are easily customized to taste with your own favorite fruits and nuts. Step-by-step photos illustrating how to make these granola bars are available at Flourish, our King Arthur blog.","Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Stir together all the dry ingredients, including the fruit and nuts. If you add lots of sweet dried fruit to these bars, you'll probably want to leave out the 1/3 cup granulated sugar, as the fruit will help sweeten the bars. If you use only nuts, seeds, and/or tart/tangy dried fruit, you may want to add the sugar; it's up to you. In a separate bowl, whisk together the vanilla, melted butter or oil, syrup or honey, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, shaking the pan to evenly cover the bottom and patting down gently Bake the bars for 25 to 30 minutes, until they're golden brown around the edges. Remove them from the oven, loosen the edges, and cool for 5 minutes. Use a knife (or bench knife) to cut the bars while they're still warm in the pan. Carefully remove warm bars from the pan, and cool on a rack. Alternatively, remove from the pan before cutting into bars; it helps to cut in half first, then loosen the bottom of each half with a turner/spatula before turning out onto a sheet of parchment to cut into bars. Wrap bars individually to store; or place in a single layer on a plate, and cover with plastic; or store in layers with parchment in between. In humid weather, it's best to store bars in the refrigerator. They also freeze well.","Prep 10 mins. Bake 25 mins. Total 35 mins. Yield about one dozen 2" x 4 1/2" bars. Nutrition information","Serving Size 1 bar (64g) Servings Per Batch 12 Amount Per Serving: Calories 280 Calories from Fat 130 Total Fat 14g Saturated Fat 3g Trans Fat 0g Cholesterol 10mg Sodium 100mg Total Carbohydrate 38g Dietary Fiber 3g Sugars 22g Protein 3g",171,"2017-09-22 04:52:40",,"5 1/8 ounces quick rolled oats3 1/8 ounces Sticky Bun Sugar2 3/8 ounces granulated sugar, optional (see ""tips"" at right)1 ounce oat flour (or 1/3 cup quick oats, processed till finely ground in a food processor or blender)1/2 teaspoon salt1/4 teaspoon gro"
172,237,"2017-09-22 04:52:46","Take-a-Hike Granola Bars",4.5,01/01/2008,"When you make your own granola bars, you're able to use the exact combination of dried fruit, nuts, and seeds you like.","Preheat the oven to 350°F. Lightly grease (or line with parchment or foil) a 9"" x 13"" pan. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, syrup or honey, peanut butter, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, shaking the pan to evenly cover the bottom. Bake the bars for 25 to 30 minutes, until they're just starting to brown and are bubbly around the edges. Remove from the oven, and cool for 10 minutes. Use a knife (or bench knife) to cut the bars while they're still warm in the pan. Let cool completely before removing from the pan. Store, well-wrapped, for a week at room temperature. Freeze for up to one month.","Prep 20 mins. Bake 25 mins. to 30 mins. Total 55 mins. Yield one dozen 2"" x 4 1/2"" bars",,172,"2017-09-22 04:52:46",,"5 1/8 ounces quick rolled oats3 1/8 ounces Sticky Bun Sugar2 3/8 ounces granulated sugar1 ounce oat flour1/2 teaspoon salt1/4 teaspoon ground cinnamon, optional10 to 15 ounces dried fruits and nuts (See ""tips"", below.)1 teaspoon vanilla extract2 ounces me"
173,238,"2017-09-22 04:52:52","Morning Glory Muffins",4.8877006,02/18/2013,"This recipe, a throwback to the ""back to the land"" '60s, brings together all kinds of fruits and vegetables in an earthy whole-grain muffin that, despite the description, manages to taste very good indeed. Moist and just sweet enough, Morning Glory are a great ""eat in the car"" treat. They need the enhancement of neither butter nor jam (though either — or cream cheese — wouldn't be out of place). Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.","Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK). Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage. Yield: 12 muffins.","Prep 15 mins. to 25 mins. Bake 25 mins. to 28 mins. Total 40 mins. to 53 mins. Yield 12 muffins Nutrition information","Serving Size 1 muffin Servings Per Batch 12 Amount Per Serving: Calories 342 Calories from Fat Total Fat 18g Saturated Fat Trans Fat Cholesterol 53mg Sodium 347mg Total Carbohydrate 26g Dietary Fiber 4g Sugars 19g Protein 6g",173,"2017-09-22 04:52:52",,"2 1/2 ounces raisins or Jammy Bits, your favorite flavor*8 ounces King Arthur White Whole Wheat Flour, Premium Whole Wheat Flour, or 8 1/2 ounces Gluten-Free Measure for Measure Flour7 1/2 ounces brown sugar2 teaspoons baking soda2 teaspoons ground cinnam"
174,239,"2017-09-22 04:52:56","100% Whole Wheat Blueberry Muffins",4.778409,03/05/2012,"Aside from their deep golden color, no one will guess these moist, tender, absolutely delicious muffins are 100% whole wheat. Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the whole wheat flour in this recipe; no other changes needed.","Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups. Whisk together all of the dry ingredients, including the blueberries. In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey. Pour the liquid ingredients into the dry ingredients, stirring just to combine. Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount. Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired. Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature. Yield: 12 muffins.","Prep 7 mins. to 12 mins. Bake 18 mins. to 20 mins. Total 25 mins. to 32 mins. Yield 12 muffins Nutrition information","Serving Size 1 Muffin (87g) Servings Per Batch 12 Amount Per Serving: Calories 220 Calories from Fat 60 Total Fat 7g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 270mg Total Carbohydrate 39g Dietary Fiber 3g Sugars 20g Protein 4g",174,"2017-09-22 04:52:56",,"10 ounces King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour7 1/2 ounces brown sugar3/4 teaspoon salt1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon, optional4 1/2 ounces blueberries, fresh or frozen, or Blueberr"
175,240,"2017-09-22 04:53:01","Banana Chocolate Chip Muffins",4.7969923,05/03/2010,"These tender, moist banana muffins are packed with three different kinds of goodies: toasted walnuts, cinnamon chips, and chocolate chips. Chocolate and banana? Think banana split, you'll get the picture. After initially posting this recipe and then reading your comments, we've cut back on the sugar a bit. The muffins are even tastier than before, as less sweetness allows the flavors of the other ingredients to shine through.","Preheat the oven to 350°F. Lightly grease 12 to 14 standard muffin cups. You'll use the larger number of cups if you include the full amount of all three add-ins: chocolate chips, walnuts, and cinnamon chips. In a medium-sized mixing bowl, beat together the butter and sugar till smooth. Beat in the mashed banana, then the egg, flavorings, and milk. Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared. Stir in the chocolate chips, walnuts, and cinnamon chips. If you've used cinnamon Flav-R-Bites, allow the batter to rest for 30 minutes at room temperature; this will soften the bites up. While the batter's resting, preheat the oven to 350°F. Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired. Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean. Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely. Yield: 12 to 14 muffins.","Prep 10 mins. to 12 mins. Bake 20 mins. to 23 mins. Total 30 mins. to 1 hrs 5 mins. Yield 12 to 14 muffins Nutrition information","Serving Size 1 large muffin Servings Per Batch 14 Amount Per Serving: Calories 320 Calories from Fat 140 Total Fat 16g Saturated Fat 7g Trans Fat 0g Cholesterol 30mg Sodium 190mg Total Carbohydrate 42g Dietary Fiber 3g Sugars 24g Protein 5g",175,"2017-09-22 04:53:01",,"4 ounces butter4 5/8 ounces sugar8 ounces mashed banana, about 2 medium or 1 1/2 large bananas1 large egg1 teaspoon vanilla extract1/8 to 1/4 teaspoon butter rum or coconut flavor, optional2 5/8 ounces milk1 1/2 teaspoons baking powder1/2 teaspoon baking "
176,241,"2017-09-22 04:53:08","Apple Muffins",4.780488,08/21/2013,"These moist, tender muffins, studded with fresh apple and sporting a crown of crunchy brown sugar, will keep well for several days. You don't even need to heat them up to enjoy them, which makes them a perfect after-school snack.","Preheat the oven to 375°F. Grease and flour a 12-cup muffin pan, or line with papers and grease the insides of the papers. Mix together the butter, granulated sugar, and 1/4 cup of the brown sugar, beating until fluffy. Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl. Gently mix in the buttermilk or yogurt. Stir in the flours, baking powder, baking soda, salt, and cinnamon. Fold in the chopped apples. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely. Yield: 12 muffins.","Prep 10 mins. to 20 mins. Bake 25 mins. to 30 mins. Total 35 mins. to 50 mins. Yield 12 muffins Nutrition information","Serving Size 1 muffin Servings Per Batch 12 Amount Per Serving: Calories 250 Calories from Fat 80 Total Fat 8g Saturated Fat 5g Trans Fat 0g Cholesterol 35mg Sodium 220mg Total Carbohydrate 40g Dietary Fiber 2g Sugars 25g Protein 4g",176,"2017-09-22 04:53:08",,"4 ounces unsalted butter, at room temperature3 1/2 ounces granulated sugar5 5/8 ounces brown sugar, divided1 large egg8 ounces buttermilk or plain (not Greek-style) yogurt; or 6 ounces Greek-style yogurt + 2 ounces milk4 ounces King Arthur White Whole Whe"
177,242,"2017-09-22 04:53:13","Gluten-Free Banana Muffins",4.8796296,03/07/2011,"Moist, tender, and flavorful, you'd never guess these delicious muffins are gluten-free.","Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside. Beat together the soft butter, sugar, and molasses. Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions. Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process. After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds Stir in the walnuts. Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine. Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm. Yield: 12 muffins. *Make your own blend Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).","Prep 15 mins. to 20 mins. Bake 22 mins. to 25 mins. Total 37 mins. to 45 mins. Yield 12 muffins Nutrition information","Serving Size 1 muffin, 84g Servings Per Batch 12 Amount Per Serving: Calories 238 Calories from Fat 78 Total Fat 9g Saturated Fat 5g Trans Fat 0g Cholesterol 51mg Sodium 212mg Total Carbohydrate 38g Dietary Fiber 1g Sugars 17g Protein 3g",177,"2017-09-22 04:53:13",,"2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon xanthan gum1/2 teaspoon salt1/2 teaspoon cinnamon, optional 9 1/4 ounces King Arthur Gluten-Free Multi-Purpose Flour or 7 7/8 ounces brown rice flour blend*4 ounces soft butter4 5/8 ounces suga"
178,243,"2017-09-22 04:53:18","Irish Soda Bread Muffins",4.8834953,01/01/2010,"So who says Irish soda bread HAS to be made in a round or loaf pan? These coffee-break-sized muffins, bursting with tiny sweet currants and a hint (or a hit, your choice) of caraway, are the perfect offering for St. Patrick's Day -- particularly if you're looking to celebrate with something other than corned beef and cabbage! This is not at all a traditional Irish soda bread, which would be simply made with whole-wheat flour, baking soda, salt and buttermilk. Thoroughly Americanized, these muffins have traveled a long, long way from their Irish origin -- as have most of us Irish-Americans.","Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent). Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough. Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired. Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.","Prep 10 mins. to 15 mins. Bake 20 mins. to 20 mins. Total 30 mins. to 35 mins. Yield 12 muffins Nutrition information","Serving Size 1 Servings Per Batch 12 Amount Per Serving: Calories 230 Calories from Fat 60 Total Fat 7g Saturated Fat 4g Trans Fat 0g Cholesterol 30mg Sodium 230mg Total Carbohydrate 38g Dietary Fiber 2g Sugars 21g Protein 5g",178,"2017-09-22 04:53:18",,"6 1/4 ounces King Arthur Unbleached All-Purpose Flour3 ounces King Arthur 100% White Whole Wheat Flour2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt2 5/8 ounces granulated sugar6 ounces currants (first choice) or raisins1/2 to 2 teaspo"
179,244,"2017-09-22 04:53:21","Sourdough Popovers",4.844156,04/09/2012,"With only five ingredients, this recipe means you can have popovers mixed up and ready to go into the oven as soon as it's heated up. Half an hour later — hot popovers! The sourdough starter gives them just the slightest tang. And, while these aren't the lightest popovers you'll ever experience, their combination of crisp crust and soft interior is a wonderfully comforting treat.","In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch. Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream. Heat a muffin or popover pan in the oven while it's preheating to 450°F. Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion. Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown. Remove the popovers from the oven and serve immediately. Yield: 6 popovers.","Prep 5 mins. to 8 mins. Bake 30 mins. to 35 mins. Total 35 mins. to 43 mins. Yield 6 popovers",,179,"2017-09-22 04:53:21",,"8 ounces milk (full-fat, reduced-fat, or skim)3 large eggs4 1/2 ounces sourdough starter, fed or unfed3/4 teaspoon salt4 1/4 ounces King Arthur Unbleached All-Purpose Flour"
180,245,"2017-09-22 04:53:26","Bran Muffins",4.9166665,01/01/2010,"There's something incredibly comforting about a bran muffin. The flavor is wholesome and sturdy; just sweet enough to be a treat, but not so sugary as to induce guilt. For a portable breakfast, they're hard to beat. This recipe can be made up and held in the refrigerator, unbaked, for up to a week. You can scoop as many (or few) muffins as you need, so you'll always have a fresh, warm muffin when you want it. Please note that this batter needs to be made a day in advance, so the bran can soften and the batter thicken. Our guarantee: These muffins will be moist, slightly sweet, and tender.","In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight. When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge. Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.","Prep 15 mins. Bake 25 mins. to 27 mins. Total 45 mins. to 47 mins. Yield 12 muffins Nutrition information","Serving Size 1 muffin (97g) Servings Per Batch 12 Amount Per Serving: Calories 230 Calories from Fat 70 Total Fat 8g Saturated Fat 1g Trans Fat 0g Cholesterol 20mg Sodium 370mg Total Carbohydrate 43g Dietary Fiber 7g Sugars 24g Protein 4g",180,"2017-09-22 04:53:26",,"4 ounces boiling water1 1/2 ounces bran cereal (not flakes, preferably a wheat bran)2 3/8 ounces vegetable oil1 large egg5 1/4 ounces King Arthur Unbleached All-Purpose Flour3 1/2 ounces granulated sugar1 teaspoon baking soda1 teaspoon baking powder1/2 te"
181,246,"2017-09-22 04:53:27","Thanksgiving Muffins",4.8076925,01/01/2010,"What better way to start Thanksgiving Day than with easy, oven-fresh muffins? These moist, deep-gold pumpkin muffins can be ready in under an hour, with a minimum of effort. Generously studded with cranberries and cinnamon bits, they're a wonderful salute to Thanksgiving's favorite flavors. This recipe makes a generous amount of batter. If your standard muffin pan is on the small size, you may find you'll have batter left over to make a couple of extra muffins. If you do have a smallish muffin pan and want to avoid an extra bake, simply cut back the cinnamon chips and cranberries to 2/3 cup each.","Grease 12 wells of a standard muffin pan; or line with papers, and grease the papers. In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, milk, and cinnamon chips. Scrape down the sides and bottom of the bowl. Whisk the flour, baking powder, and baking soda together. Stir in the dried cranberries. Add all at once to the wet ingredients and mix until all ingredients are well combined. Cover the bowl, and let the batter rest for 30 minutes, while you preheat your oven to 400°F. Deposit the batter by the generous 1/4-cupful (a slightly heaped muffin scoop works well here) into the prepared pan. If you have a scale, each muffin will be about 90g, about 3 1/8 ounces. Sprinkle the top of each muffin with about 1/2 teaspoon coarse sparkling sugar or Swedish pearl sugar, if desired. Bake the muffins for 20 to 21 minutes, until a toothpick or cake tester inserted into the middle of a center muffin comes out clean. Remove the muffins from the oven, and tilt them in their individual wells to cool; this prevents their bottoms from steaming and becoming tough. Serve warm, or at room temperature.","Prep 5 mins. to 10 mins. Bake 20 mins. to 21 mins. Total 55 mins. to 1 hrs 1 mins. Yield 12 to 14 muffins Nutrition information","Serving Size 86g Servings Per Batch 12 Amount Per Serving: Calories 220 Calories from Fat 45 Total Fat 5g Saturated Fat 1g Trans Fat 0g Cholesterol 30mg Sodium 210mg Total Carbohydrate 42g Dietary Fiber 3g Sugars 25mg Protein 4g",181,"2017-09-22 04:53:27",,"7 1/2 to 8 ounces pumpkin purée2 large eggs3 3/4 ounces brown sugar, light or dark1 1/4 ounces vegetable oil3/4 ounce molasses1/2 teaspoon salt1 1/2 teaspoons apple pie spice; pumpkin pie spice; or 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger +"
182,247,"2017-09-22 04:53:32","Gluten-Free Morning Glory Muffins",4.769231,01/03/2014,"Chock full of fruits, nuts, seeds, and carrots, these muffins are a deliciously wholesome way to start your day. Enjoy them on the go or as part of a breakfast spread, and watch them disappear.","Preheat the oven to 375°F. Lightly grease 10 cups of a 12-cup muffin pan, or line with 10 papers lightly sprayed with cooking spray. In a small bowl cover the raisins with hot water and set aside. In a large bowl whisk together the Multi-purpose flour, sugar, cinnamon, ginger, baking soda, xanthan gum and salt. Stir in the carrots, apple or pineapple, coconut and nuts. in a separate bowl, beat together the eggs, oil, vanilla and water. Add to the flour mixture and stir until evenly moistened. Drain the raisins and stir them in. Scoop the batter (a scone and muffin scoop works well here) into the prepared wells. They will be nearly full; that's okay. Bake for 25 to 28 minutes, until a cake tester inserted into the center of one muffin comes out clean. Remove the muffins from the oven and, after 5 minutes, transfer them to a rack to cool. Wrap any leftovers airtight and store at room temperature for several days; freeze for longer storage. Yield: 10 muffins","Prep 15 mins. to 20 mins. Bake 25 mins. to 28 mins. Total 45 mins. to 53 mins. Yield 10 muffins Nutrition information","Serving Size 1 muffin (84g) Servings Per Batch 10 Amount Per Serving: Calories 270 Calories from Fat 120 Total Fat 14g Saturated Fat 3g Trans Fat 0g Cholesterol 35mg Sodium 220mg Total Carbohydrate 35g Dietary Fiber 2g Sugars 19g Protein 3g",182,"2017-09-22 04:53:32",,"2 5/8 ounces raisins5 1/2 ounces King Arthur Gluten-Free Multi-Purpose Flour3 3/4 ounces brown sugar1 teaspoon cinnamon1/4 teaspoon ginger1 teaspoon baking soda1/2 teaspoon xanthan gum1/4 teaspoon salt3 1/2 ounces peeled, grated carrots4 ounces grated app"
183,248,"2017-09-22 04:53:37","Blueberry Flax Muffins",4.8333335,12/20/2011,"Here's a wholesome, hearty variation on our favorite muffin recipe. Serve them with a little butter and blueberry jam — homemade, if possible.","Preheat the oven to 375°F. Grease a muffin tin; or line it with papers, and grease the papers. Whisk together the flour, flax meal and seeds, baking powder, baking soda, and salt. In a separate bowl, beat the butter and sugar until creamy. Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition. Add the vanilla and buttermilk and mix again. The batter may look a bit curdled; that's OK. Add the dry ingredients, mixing on low speed just until the batter is smooth. Fold in the berries by hand. Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse white sparkling sugar, if desired. Bake the muffins for 20 to 25 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then transfer the muffins to a rack to finish cooling. Yield: 12 muffins.","Prep 15 mins. to 20 mins. Bake 20 mins. to 25 mins. Total 35 mins. to 45 mins. Yield 12 muffins Nutrition information","Serving Size 1 muffin (80g) Servings Per Batch 12 Amount Per Serving: Calories 190 Calories from Fat 50 Total Fat 6g Saturated Fat 3g Trans Fat 0g Cholesterol 40mg Sodium 230mg Total Carbohydrate 29g Dietary Fiber 2g Sugars 12g Protein 5g",183,"2017-09-22 04:53:37",,"8 1/2 ounces King Arthur Unbleached All-Purpose Flour7/8 ounce whole flax meal1 1/4 ounces whole flax seeds, optional1 ½ teaspoons baking powder½ teaspoon baking soda½ teaspoon salt2 ounces unsalted butter, at room temperature3 3/4 ounces light brown suga"
184,250,"2017-09-22 04:53:39","Whole Wheat Waffles",4.8299594,01/12/2011,"Trying to add extra fiber to your family's diet? These whole-grain waffles are a tasty place to start. They're so crisp and light, no one will ever suspect they're made with 100% whole wheat flour! Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.","Preheat your iron while you make the waffle batter. Whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the egg, milk, and butter or oil. Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy; that's OK. Cook the waffles as directed in the instructions that came with your waffle iron. Yield: 3 generous round Belgian-style (deep-pocket) 7"" waffles.","Prep 15 mins. to 25 mins. Bake 4 mins. to 5 mins. Total 31 mins. to 45 mins. Yield 3 generous round Belgian-style (deep-pocket) 7"" waffles Nutrition information","Serving Size 1 waffle (192g) Servings Per Batch 3.5 Amount Per Serving: Calories 400 Calories from Fat 180 Total Fat 20g Saturated Fat 12g Trans Fat 0.5g Cholesterol 105mg Sodium 650mg Total Carbohydrate 43g Dietary Fiber 5g Sugars 13g Protein 11g",184,"2017-09-22 04:53:39",,"6 ounces King Arthur White Whole Wheat Flour or Gluten-Free Measure for Measure Flour2 teaspoons baking powder1/2 teaspoon salt7/8 ounce sugar1 large egg12 ounces lukewarm milk2 5/8 ounces melted butter or 2 3/8 ounces vegetable oil"
185,251,"2017-09-22 04:53:42","Belgian-Style Yeast Waffles",4.7783017,02/01/2011,"This classic yeasted waffle recipe produces waffles that are wonderfully crisp outside, and creamy-smooth and moist inside. Even when cooling, they retain their wonderful texture. But don't worry, their flavor is so delightful they won't spend much time on the serving plate! You can choose to prepare the batter for these waffles and cook it after an hour, but we prefer to let the batter rest overnight in the fridge, where it develops some real depth of flavor, yeasty and rich. As you'll read in the comments below, some readers aren't fond of this ""yeasty/fermented"" flavor; if you think you might fall into this camp, add 1 1/2 teaspoons baking powder to the recipe (in addition to the yeast), and cook after just a 30-minute rest; don't refrigerate overnight.","Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow. Stir to combine; it's OK if the mixture isn't perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7"" Belgian-style (deep-pocket) waffle iron. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired. Yield: about 4 Belgian-style (deep-pocket) 7"" round waffles.","Prep 8 mins. to 12 mins. Bake 20 mins. to 30 mins. Total 58 mins. to 10 hrs 42 mins. Yield about 4 Belgian-style (deep-pocket) 7"" round waffles Nutrition information","Serving Size 1 large waffle Servings Per Batch 4 Amount Per Serving: Calories 480 Calories from Fat 190 Total Fat 21g Saturated Fat 12g Trans Fat 0.5g Cholesterol 145mg Sodium 520mg Total Carbohydrate 60g Dietary Fiber 2g Sugars 16g Protein 14g",185,"2017-09-22 04:53:42",,"12 ounces lukewarm milk3 ounces butter, melted1 3/8 to 2 ounces maple syrup, optional3/4 teaspoon salt1 teaspoon vanilla extract2 large eggs8 1/2 ounces King Arthur Unbleached All-Purpose Flour1 1/2 teaspoons instant yeast"
186,252,"2017-09-22 04:53:44","Praline French Toast",4.75,12/15/2009,"Variations on this recipe have been floating around for quite some time, but they all come down to this: bread, milk, eggs, and sugar, baked into a smooth, custard-y, aromatic breakfast treat. This is a perfect do-ahead dish: simply prepare the day before, refrigerate it, and bake the next morning. Salty bacon is the perfect accompaniment. Read our blog about this French toast, with additional photos, at Flourish.","Lightly grease a 9"" x 13"" pan or shallow 2-quart casserole. To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts. Pour the glaze into the prepared pan, spreading it to the corners. Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. Leftover/stale bread works well here; kids may prefer softer, sandwich-type bread, which will make softer, smoother French toast. Adults seem to prefer bread with more body. To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard. Cover the pan, and refrigerate overnight, or for up to 24 hours. When you're ready to bake, preheat the oven to 350°F. Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread. Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned. Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top. Yield: 9 to 12 servings.","Prep 15 mins. to 20 mins. Bake 40 mins. to 45 mins. Total 8 hrs 55 mins. to 1 days 1 hrs 5 mins. Yield about 9 servings",,186,"2017-09-22 04:53:44",Glaze,"7 1/2 ounces brown sugar1 3/8 ounces maple syrup or corn syrup, or 1 1/2 ounces honey 4 ounces butter Bread French or Italian bread sliced 1/2"" thick, enough to cover the bottom of a 9"" x 13"" pan Custard 12 ounces whipping cream, half and half, milk, or f"
187,253,"2017-09-22 04:53:46","Old-Fashioned Maine Sourdough Waffles",4.8095236,01/01/2008,"Do you sometimes forget to feed your sourdough starter? Making waffles can be an easy reminder. Using the starter you'd ordinarily discard as the basis for tangy, crisp/tender waffles is a win/win! Sourdough waffles are extraordinarily light, and their flavor has an edge (because of the period of fermentation) that puts them in another category from the more usual baking powder version. Traditionally they're served with butter and maple syrup, but their unique flavor combines well with things savory as well.","To make the sponge: Mix together the flours and sugar in a medium-sized mixing bowl. Stir in the buttermilk, which you've warmed briefly in the microwave (don't worry if it separates a bit). Add 1 cup sourdough starter, fed or unfed (your potential discard starter). Cover loosely with plastic wrap. Let sit at room temperature overnight. To make the waffle batter: Beat together the eggs, butter or oil, salt, and baking soda until light. Blend this mixture into the sponge, and see dramatic chemistry begin to happen. Spray your waffle iron with a bit of vegetable oil pan spray. (This is probably necessary only for the first waffle.) Pour 1/2 to 1 cup batter onto the iron, depending on its size. Cook the waffle for approximately 2 minutes, or until it's as done as you like. Remove gently with a fork. Repeat with the remaining batter. Serve waffles hot, with butter and maple syrup, or your choice of toppings. Leftover waffles can be frozen for a few weeks, and reheated in the toaster.","Prep 30 mins. Total 8 hrs 30 mins. Yield 12 waffles",,187,"2017-09-22 04:53:46","Overnight Sponge","4 1/4 ounces King Arthur Unbleached All-Purpose Flour4 ounces King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour7/8 ounces sugar16 ounces buttermilk8 ounces sourdough starter, fed or unfed Batter 2 large eggs2 ounces butter, melted (or 1 3/4"
188,254,"2017-09-22 04:53:47","Whey Pancakes",4.8,01/01/2008,"In this country, whey has generally been considered a ""waste product"" of cheese making. Large amounts of it have been ""dumped"" in waterways, creating general havoc with their ecosystems. But people here have missed the boat with whey, since it has several nutritional benefits that are quite substantial. It contains almost all the calcium found in milk (1 cup contains 1/3 of the calcium you need daily). The flip side of this is that once the whey has been drained from milk, the resulting products, whether yogurt cheese or cottage cheese or other cheese, contain only about 15% of the calcium found in a whole milk product. This doesn't mean they are nutritionally empty but it does mean that these particular products are not good sources of calcium. The flavor of whey takes a bit of getting used to. If you like buttermilk, you'll probably find it very pleasant. But it you're a bit more tentative about it, you can mix it with juice, or flavored carbonated water... or use it in recipes. Its natural acidity reacts perfectly with baking soda to produce all the leavening (carbon dioxide bubbles) you need.","Mix the dry ingredients together in a mixing bowl. In a smaller bowl, beat together the whey, eggs and vegetable oil. Blend the liquid ingredients with the dry taking about 20 seconds. (Don't overdo it. Pancake batter is like muffin batter; a light hand in mixing means a light pancake on the plate.) Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.","Prep 25 mins. Yield about fourteen 4"" pancakes Nutrition information","Serving Size 90g Servings Per Batch 7 Amount Per Serving: Calories 190 Calories from Fat 50 Total Fat 5g Saturated Fat 1g Trans Fat 0g Cholesterol 55mg Sodium 390mg Total Carbohydrate 30g Dietary Fiber 1g Sugars 4g Protein 6g",188,"2017-09-22 04:53:47",,"8 1/2 ounces King Arthur Unbleached All-Purpose Flour or Premium 100% Whole Wheat Flour or a combination of both1/2 to 1 ounce sugar, honey, or maple syrup1 teaspoon baking soda1/2 teaspoon salt16 ounces whey2 large eggs7/8 to 1 3/4 ounces vegetable oil"
189,255,"2017-09-22 04:53:53","Oat & Yogurt Pancakes",5.0,01/01/2010,"These light, fluffy, moist pancakes are made with Hi-maize fiber, for added goodness.","Beat the eggs and butter or vegetable oil together until completely combined and smooth. Stir in the yogurt. Whisk the dry ingredients together. Gently and quickly mix into the egg and yogurt mixture. Let the batter rest for 5 minutes, while the griddle is heating; it'll thicken slightly. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease the pan or griddle; it's ready if a drop of water will skitter across the surface, evaporating immediately. Drop 1/3-cupfuls of batter onto the griddle. If the batter appears too thick, add the extra milk, water, or apple juice to thin it. Cook pancakes on one side until bubbles begin to form and break, then turn the cakes and cook on the other side until brown. Turn over only once. Serve immediately, with butter and syrup if desired. Yield: 2 dozen 3"" pancakes.","Prep 10 mins. to 15 mins. Bake 20 mins. to 30 mins. Total 30 mins. to 45 mins. Yield 2 dozen 3"" pancakes",,189,"2017-09-22 04:53:53",,"2 large eggs1 1/2 ounces melted butter or vegetable oil10 ounces yogurt; low-fat is fine4 1/4 ounces King Arthur Unbleached All-Purpose Flour 1 3/4 ounces oat flour or finely ground rolled oats1 1/8 ounces Hi-maize Fiber 3/4 teaspoon salt 1 teaspoon bakin"
190,256,"2017-09-22 04:53:56","Pancakes for a Crowd",5.0,01/01/2008,"Making preparations for the annual firemen's breakfast? Cooking breakfast for that hungry troop of Scouts? You don't have to use a mix! This from-scratch recipe starts the easy way, with a 5-pound bag of flour. You'll make enough light-as-air, moist pancakes to feed 75 or so hungry diners.","In a very large bowl or stockpot (one that can comfortably hold 36 cups of batter), whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, whisk together the eggs, buttermilk, milk, butter, and vanilla. Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; some small lumps are OK. Allow the batter to rest, uncovered, for 15 minutes. Spoon batter in 1/4-cupfuls onto a preheated 325°F to 350°F griddle. Cook until bubbles form on the tops of the pancakes and the bottoms are brown. Flip, and cook until the bottoms are brown. Serve immediately, or hold briefly in a warm oven.","Prep 1 hrs 48 mins. Total 2 hrs 3 mins. Yield 150 4 1/2"" pancakes.",,190,"2017-09-22 04:53:56",,"80 ounces bag King Arthur Unbleached All-Purpose Flour (See ""tips"", below.)10 1/2 ounces sugar2 ounces double-acting baking powder2 1/4 ounces baking soda4 1/2 teaspoons salt10 large eggs96 ounces buttermilk48 ounces whole milk or half-and-half10 ounces b"
191,257,"2017-09-22 04:53:58","Fudge Waffles with Ice Cream and Chocolate Sauce",4.7777777,01/01/2008,"Is it a brownie with tire tracks, or a waffle that took a wrong turn at breakfast and ended up on the dinner table? This festive dessert may have an identity problem, but you won't have any problem when you serve it to your family or guests — they'll enjoy every chocolatey bite.","In a large mixing bowl, combine eggs, butter and vanilla, and beat until light, about 2 minutes. Blend in buttermilk, then flour, sugar, cocoa, baking powder, baking soda, salt and nutmeg. Gently fold in nuts and chocolate chips. Bake waffles in a preheated well-greased waffle iron until done (following directions for your own waffle iron). Serve with the ice cream of your choice and chocolate sauce (recipe follows). Waffles can be served immediately, or wrapped in plastic wrap and served the next day. Warm them in a toaster oven if you wish.","Prep 10 mins. Bake 30 mins. Total 40 mins. Yield ten 8"" waffles",,191,"2017-09-22 04:53:58",,"2 large eggs, room temperature2 ounces butter, melted and cooled, or 1 3/4 ounces vegetable oil1 teaspoon vanilla extract8 ounces buttermilk4 1/4 ounces King Arthur Unbleached All-Purpose Flour5 1/4 ounces sugar1 1/2 ounces unsweetened cocoa powder1/2 tea"
192,258,"2017-09-22 04:54:02","High-Fiber Sourdough Waffles",4.888889,01/01/2008,"When you have unfed sourdough starter to feed and take care of, and don't have time to make bread, waffles are the answer. This batter also makes great pancakes.","To make the sponge: In a large mixing bowl, combine the flour(s), Hi-maize, sugar, buttermilk, and starter, stirring just to combine. Cover loosely and let rest at room temperature overnight. (Feed the ""mother"" starter as you usually do, using 1 cup flour and 1/2 cup water.) To make the batter: Beat together the eggs, butter or oil, salt, and baking soda. Blend this into the sponge. Grease and heat your waffle iron, Belgian or standard. Pour 1/3 to 1/2 cup batter into your waffle iron, and cook as directed, until brown and crisp. Serve warm, or freeze for up to 2 weeks, reheating in your toaster.","Prep 10 mins. Bake 24 mins. to 30 mins. Total 9 hrs 34 mins. to 9 hrs 40 mins. Yield about eight 6"" waffles",,192,"2017-09-22 04:54:02",Sponge,"4 1/4 ounces King Arthur Unbleached All-Purpose Flour4 ounces King Arthur 100% White Whole Wheat Flour (See ""tips"", below.)2 1/4 ounces Hi-maize Fiber (See ""tips"", below.)7/8 ounce sugar16 ounces lukewarm buttermilk8 ounces sourdough starter (See ""tips"", "
193,259,"2017-09-22 04:54:03","Lemon Zephyr Pancakes",5.0,03/23/2015,"Branch out a bit from your comfy pancake recipe and try these. The hint of lemon reveals itself on the first bite, and the texture is as light as a breeze. They're particularly lovely with raspberry syrup.","Place the oats in a mixing bowl and pour the buttermilk over them. Let the oats soak while you peel and grate the apple and zest the lemon. In a small bowl, whisk together the salt, baking soda, baking powder, and flour; set aside. Add the apple, lemon zest, egg, butter, and nutmeg to the oat mixture, beating to combine. Stir in the dry ingredients until evenly moistened, Bake pancakes by the 1/4-cupful on a preheated greased griddle. Serve with warm maple, raspberry, or strawberry-rhubarb syrup. Yield: 10 medium (4"") pancakes.","Prep 15 mins. to 20 mins. Bake 10 mins. to 10 mins. Total 25 mins. to 30 mins. Yield 10 medium (4"") pancakes Nutrition information","Serving Size 1 pancake, 68g Servings Per Batch 10 Amount Per Serving: Calories 112 Calories from Fat 36 Total Fat 4g Saturated Fat 2g Trans Fat 0g Cholesterol 27mg Sodium 82mg Total Carbohydrate 16g Dietary Fiber 1g Sugars 3g Protein 4g",193,"2017-09-22 04:54:03",,"1 3/4 ounces old-fashioned rolled oats10 ounces buttermilk*1 tart cooking apple (Granny Smith preferred), peeled and gratedrind of 1 lemon, grated (zest) 1/2 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon baking powder4 1/4 ounces King Arthur Unbleache"
194,260,"2017-09-22 04:54:07","Sugar Waffles",4.75,01/01/2008,"Sweet, crunchy, buttery... These waffle ""cookies"" are a traditional treat in Belgium, where street vendors cook and serve them to delighted aficionados.","Preheat a greased waffle iron. In a medium-sized mixing bowl, beat together the butter, eggs, sugar and vanilla/flavoring until light and fluffy. In a separate bowl, whisk together the flour, malted milk powder, baking powder and salt. Add the dry ingredients to the wet ingredients, beating until well-combined. Stir in the coarse sugar crystals. Pour a scant half-cup of batter onto the preheated waffle iron. Bake the waffle until it's a deep golden brown; this takes about 8 to 12 minutes, depending on just how brown you like them. Don't underbake; they won't be crisp when they cool. Open the waffle iron, and use a flat spatula or a couple of forks to transfer the waffle — which will be quite tender — to a wire rack to cool. The waffles will be very delicate until they cool, so expect a few to tear. When the waffles are cool enough to handle, use a pair of scissors to cut them into pieces. Allow the waffles to cool completely, for maximum crispness. Store, well-wrapped, for two weeks at room temperature.","Prep 25 mins. Bake 56 mins. to 1 hrs 25 mins. Total 1 hrs 31 mins. Yield 25 to 30 sugar waffles.",,194,"2017-09-22 04:54:07",,"6 ounces butter, melted and cooled to room temperature4 large eggs5 1/4 ounces granulated sugar1/2 ounce vanilla extract OR 2 teaspoons vanilla extract + 1/4 teaspoon vanilla-butternut flavor, or the extra-strong flavor of your choice6 1/4 ounces King Art"
195,261,"2017-09-22 04:54:09","Flax Pancakes",5.0,05/25/2010,"These hearty, delicious pancakes feature the goodness of flax. Whole flax meal is finely ground to make the nutrients in the flax accessible; and stabilized to keep the nutty flavor fresh.","Mix the dry ingredients in a large bowl. Whisk together the eggs, oil or melted butter, and water. Add the liquid ingredients to the dry ingredients, and whisk until blended. Let the batter sit for 10 minutes ? it will thicken slightly. Add extra water or flour to adjust the consistency for thinner or thicker pancakes. Preheat a griddle to medium high (350°F), and grease it well. Scoop the batter by the 1/4-cupful onto the griddle. Cook until bubbles on the top begin to pop, then turn and brown the other side. Serve hot with maple syrup, or fresh fruit and yogurt. Yield: 1 dozen 4? pancakes","Prep 15 mins. to 25 mins. Bake 8 mins. to 15 mins. Total 38 mins. to 50 mins. Yield 12 pancakes",,195,"2017-09-22 04:54:09",,"3 ounces King Arthur Unbleached All-Purpose Flour3 ounces King Arthur Premium 100% Whole Wheat Flour1 3/4 ounces dried buttermilk powder*1 ounce brown sugar or 1 1/2 ounces honey 1 ounce whole flax meal1 1/2 teaspoons baking powder1 teaspoon baking soda1/"
196,262,"2017-09-22 04:54:14","Bacon-Cheddar-Chive Scones",4.815,01/01/2008,"We usually think of scones as sweet, not savory. But these rich, tender scones are packed with chunks of cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a satisfying meal.","Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. Mix in the cheese, chives, and bacon until evenly distributed. Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. Pat the dough into a smooth 7"" disk about 3/4"" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.","Prep 20 mins. Bake 22 mins. to 24 mins. Total 44 mins. Yield 8 large scones Nutrition information","Serving Size 110g Servings Per Batch 8 Amount Per Serving: Calories 460 Calories from Fat 280g Total Fat 32g Saturated Fat 16g Trans Fat .5g Cholesterol 90mg Sodium 1060mg Total Carbohydrate 26g Dietary Fiber 1g Sugars 2g Protein 18g",196,"2017-09-22 04:54:14",,"8 1/2 ounces King Arthur Unbleached All-Purpose Flour or 8 ounces Pastry Flour Blend1 teaspoon salt1/2 ounce baking powder2 teaspoons sugar2 ounces cold butter4 ounces very coarsely grated or diced cheddar cheeseabout 1/2 ounce) snipped fresh chives or fi"
197,263,"2017-09-22 04:54:20",Scones,4.763158,01/01/2010,"Here's your basic ""start here"" scone recipe. While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favorite add-ins; we happen to love dried cranberries and walnuts. Though chocolate chips are tempting, too! Our guarantee: These tender scones will have a dark-gold outer crust, and a light-gold, moist inner crumb. They'll taste mildly of butter and vanilla. Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed. From amaranth to teff, ancient grains offer a world of baking possibilities. Find out how to make this recipe using ancient grains in our complete guide to baking with ancient grains.","In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the fruit, chips, and/or nuts, if you're using them. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5"" circle (if you haven't incorporated any add-ins); or a 6"" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4"" thick. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2"" space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F. Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked. Remove the scones from the oven, and cool briefly on the pan. Serve warm. They're delicious as is, but add butter and/or jam, if you like. When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.","Prep 10 mins. Bake 25 mins. Total 1 hrs 5 mins. Yield 12 scones Nutrition information","Serving Size 1 scone (63g) Servings Per Batch 12 Amount Per Serving: Calories 210 Calories from Fat 80 Total Fat 9g Saturated Fat 5g Trans Fat 0g Cholesterol 55mg Sodium 320mg Total Carbohydrate 27g Dietary Fiber 1g Sugars 7g Protein 5g",197,"2017-09-22 04:54:20",Dough,"11 1/2 ounces King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour2 3/8 ounces sugar3/4 teaspoon salt1 tablespoon baking powder4 ounces cold butter1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, J"
198,264,"2017-09-22 04:54:23","Fresh Apple Cinnamon Scones",4.8707485,08/01/2012,"""What are you making? It smells like a fall day..."" That was the reaction the first time we baked these moist, flavorful scones. Fresh diced apple and cinnamon chips complement each other beautifully, flavor-wise; and a topping of crunchy, cinnamon-enhanced coarse sugar is the perfect foil to the scones' tender texture.","In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the chopped apple and cinnamon chips. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5"" to 5 1/2"" circle about 3/4"" thick. To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2"" space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days. Yield: 12 scones.","Prep 10 mins. to 15 mins. Bake 18 mins. to 22 mins. Total 58 mins. to 1 hrs 7 mins. Yield 12 large scones Nutrition information","Serving Size 1 scone (82g) Servings Per Batch 12 Amount Per Serving: Calories 280 Calories from Fat 110 Total Fat 12g Saturated Fat 7g Trans Fat 0g Cholesterol 50mg Sodium 270mg Total Carbohydrate 38g Dietary Fiber 1g Sugars 17g Protein 4g",198,"2017-09-22 04:54:23",Scones,"11 1/2 ounces King Arthur Unbleached All-Purpose Flour2 3/8 ounces granulated sugar3/4 teaspoon salt1 tablespoon baking powder1 teaspoon Apple Pie Spice or ground cinnamon4 ounces cold unsalted butter2 3/4 ounces chopped fresh apple, in 1/2"" pieces (about"
199,265,"2017-09-22 04:54:26","Gluten-Free Scones",4.7922077,02/24/2010,"These moist scones have delicately crunchy, golden-brown tops. We like to add dried fruit to these, but leave it out if you prefer. Note: thanks to some of your comments below, we've adjusted the amount of the brown rice flour blend, to make a firmer dough.","Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet. Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg. Work in the cold butter till the mixture is crumbly. Stir in the dried fruit. Whisk together the eggs, milk, and vanilla till frothy. Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky. Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven't added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. Let the scones rest for 15 minutes. Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam. Yield: 8 scones. *Make your own blend Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a homemade blend using regular brown rice flour. Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).","Prep 17 mins. to 23 mins. Bake 18 mins. to 22 mins. Total 55 mins. to 1 hrs 5 mins. Yield 8 scones Nutrition information","Serving Size 1 scone, 90g Servings Per Batch 8 Amount Per Serving: Calories 302 Calories from Fat 118 Total Fat 13g Saturated Fat 8g Trans Fat 0g Cholesterol 84mg Sodium 282mg Total Carbohydrate 42g Dietary Fiber 1g Sugars 14g Protein 4",199,"2017-09-22 04:54:26",,"9 1/4 ounces King Arthur Gluten-Free Multi-Purpose Flour or 10 1/8 ounces brown rice flour blend*1 3/4 ounces sugar2 teaspoons baking powder1/2 teaspoon xanthan gum 1/2 teaspoon salt1/4 teaspoon nutmeg, optional 4 ounces cold butter3 1/2 ounces diced drie"
200,266,"2017-09-22 04:54:30","Cream Tea Scones",4.8076925,09/05/2012,"These scones couldn't be more basic — or more delicious. Simply stir together flour, sugar, salt, leavening, vanilla, and enough cream to make a cohesive dough. Pat into circles, cut into wedges, chill, bake — and enjoy ultra-tender, warm ""cream tea"" scones, perfect with butter and fresh preserves.","Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking). Whisk together the flour, baking powder, salt, and sugar. Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either. Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2"" circle about 3/4"" thick. Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired. Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1"" space between each wedge. For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F. Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center. Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves. Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.","Prep 7 mins. to 12 mins. Bake 14 mins. to 15 mins. Total 21 mins. to 42 mins. Yield 12 scones Nutrition information","Serving Size 61g Servings Per Batch 12 Amount Per Serving: Calories 210 Calories from Fat 80 Total Fat 9g Saturated Fat 6g Trans Fat 0g Cholesterol 30mg Sodium 320mg Total Carbohydrate 28g Dietary Fiber 1g Sugars 5g Protein 4g",200,"2017-09-22 04:54:30",,"12 3/4 ounces King Arthur Unbleached All-Purpose Flour1 tablespoon baking powder1 teaspoon salt1 3/4 to 2 3/8 ounces granulated sugar, to taste1 teaspoon vanilla extract10 5/8 to 12 ounces heavy or whipping creamadditional heavy cream, for brushing on sco"
201,267,"2017-09-22 04:54:37","Christmas Scones",4.794872,12/07/2015,"These tender/crumbly, full-flavored scones feature cranberries and pecans. With oats in the dough, they're a tasty throwback to their Scottish origins.","Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment. Mix the dry ingredients in a large mixing bowl. Add the butter, working it in to make an unevenly crumbly mixture. Add the fruit and nuts, mixing until they're evenly distributed. Stir in the buttermilk. Turn the dough out onto a well-floured surface and cut it into two pieces. (Keep sprinkling on flour if you need to.) Form each into a disk, and gently pat each disk into a round about 6"" in diameter. Transfer the disks to the prepared baking sheet, and sprinkle them with sparkling sugar, if desired, pressing it in firmly. With a bench scraper or sharp knife, cut the round into 8 wedges. Do this by cutting straight down through the dough so you shear the edges. If you saw the dough, you tend to press the edges together, which keeps the scones from rising as they bake. Separate the scones slightly; there should be about 1"" between them at the outside edge. Bake the scones for 20 minutes, or until they're just beginning to brown. A toothpick inserted into the center of one should come out clean, or perhaps with a few moist crumbs clinging to it. Remove the scones from the oven, and serve them warm. To serve later, reheat for 10 minutes, lightly tented with foil, in a preheated 350°F oven. Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.","Prep 10 mins. Bake 20 mins. Total 30 mins. Yield 16 scones Nutrition information","Serving Size 66g Servings Per Batch 16 Amount Per Serving: Calories 250 Calories from Fat 100 Total Fat 12g Saturated Fat 4g Trans Fat 0g Cholesterol 15mg Sodium 260g Total Carbohydrate 35g Dietary Fiber 2g Sugars 16g Protein 4g",201,"2017-09-22 04:54:37",,"8 1/2 ounces King Arthur Unbleached All-Purpose Flour3 1/2 ounces old-fashioned rolled oats or quick-cooking (not instant) oats 1/2 ounce baking powder1/2 teaspoon baking soda3/4 teaspoon salt3 3/4 ounces brown sugar4 ounces unsalted butter, cut into pats"