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recipe_x_recipe_image.id | recipe.id | recipe.ts | recipe.title | recipe.rating | recipe.recipe_publish_date | recipe.description | recipe.instructions | recipe.at_a_glance | recipe.nutrition_information | recipe_image.id | recipe_image.ts |
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102 | 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 | 102 | 2017-09-22 04:50:14 |
103 | 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 | 103 | 2017-09-22 04:50:17 |
104 | 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 | 104 | 2017-09-22 04:50:22 | |
105 | 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 | 105 | 2017-09-22 04:50:39 | |
106 | 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 | 106 | 2017-09-22 04:50:40 |
107 | 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 | 107 | 2017-09-22 04:50:41 | |
108 | 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 | 108 | 2017-09-22 04:51:01 |
109 | 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 | 109 | 2017-09-22 04:51:03 |
110 | 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 | 110 | 2017-09-22 04:51:08 | |
111 | 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 | 111 | 2017-09-22 04:51:13 |
112 | 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 | 112 | 2017-09-22 04:51:19 | |
113 | 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 | 113 | 2017-09-22 04:51:22 |
114 | 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 | 114 | 2017-09-22 04:51:26 |
115 | 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 | 115 | 2017-09-22 04:51:28 |
116 | 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 | 116 | 2017-09-22 04:51:32 |
117 | 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 | 117 | 2017-09-22 04:51:38 |
118 | 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 | 118 | 2017-09-22 04:51:41 |
119 | 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 | 119 | 2017-09-22 04:51:44 | |
120 | 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 | 120 | 2017-09-22 04:51:50 |
121 | 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 | 121 | 2017-09-22 04:51:52 | |
122 | 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 | 122 | 2017-09-22 04:51:58 |
123 | 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 | 123 | 2017-09-22 04:52:00 | |
124 | 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 | 124 | 2017-09-22 04:52:02 | |
125 | 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. | 125 | 2017-09-22 04:52:04 | |
126 | 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 | 126 | 2017-09-22 04:52:07 |
127 | 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 | 127 | 2017-09-22 04:52:17 | |
128 | 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 | 128 | 2017-09-22 04:52:28 | |
129 | 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 | 129 | 2017-09-22 04:52:35 | |
130 | 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 | 130 | 2017-09-22 04:52:36 | |
131 | 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 | 131 | 2017-09-22 04:52:40 |
132 | 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 | 132 | 2017-09-22 04:52:52 |
133 | 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 | 133 | 2017-09-22 04:52:56 |
134 | 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 | 134 | 2017-09-22 04:53:01 |
135 | 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 | 135 | 2017-09-22 04:53:08 |
136 | 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 | 136 | 2017-09-22 04:53:13 |
137 | 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 | 137 | 2017-09-22 04:53:18 |
138 | 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 | 138 | 2017-09-22 04:53:21 | |
139 | 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 | 139 | 2017-09-22 04:53:26 |
140 | 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 | 140 | 2017-09-22 04:53:27 |
141 | 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 | 141 | 2017-09-22 04:53:32 |
142 | 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 | 142 | 2017-09-22 04:53:37 |
143 | 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 | 143 | 2017-09-22 04:53:39 |
144 | 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 | 144 | 2017-09-22 04:53:42 |
145 | 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 | 145 | 2017-09-22 04:53:44 | |
146 | 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 | 146 | 2017-09-22 04:53:53 | |
147 | 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 | 147 | 2017-09-22 04:53:58 | |
148 | 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 | 148 | 2017-09-22 04:54:02 | |
149 | 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 | 149 | 2017-09-22 04:54:03 |
150 | 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 | 150 | 2017-09-22 04:54:09 | |
151 | 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 | 151 | 2017-09-22 04:54:14 |
152 | 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 | 152 | 2017-09-22 04:54:20 |
153 | 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 | 153 | 2017-09-22 04:54:23 |
154 | 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 | 154 | 2017-09-22 04:54:26 |
155 | 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 | 155 | 2017-09-22 04:54:30 |
156 | 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 | 156 | 2017-09-22 04:54:37 |
157 | 268 | 2017-09-22 04:54:39 | Cinnamon-Eggnog Scones | 4.7941175 | 01/01/2010 | Wondering what to do with that quart of eggnog... besides drink it, of course? Use it to make these delicious eggnog-scented, cinnamon chip-studded scones. Read our blog about these scones, with additional photos, at Flourish. | In a large mixing bowl, whisk together all the dry ingredients. 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 cinnamon chips. In a separate mixing bowl, whisk together the egg, vanilla or other eggnog flavor, and eggnog. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Transfer the dough to a lightly floured work surface; a silicone rolling mat works well here. Divide the dough in half; each half will weigh about 18 ounces. Roll and pat each half into a 6 1/2" circle about 3/4" thick. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Alternately, use a 2 1/4" round cutter to cut each circle into 6 to 8 rounds, gathering, re-rolling, and cutting the scraps. Or cut one circle into wedges, the other into rounds. If you've made wedges, transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. 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. If you've made rounds, transfer the rounds to the prepared baking sheet, placing them close together; leave about 1/2" between them. Brush each scone with some eggnog, and sprinkle with sparkling white sugar, or cinnamon-sugar. 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 about 20 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say 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. |
Prep 10 mins. to 15 mins. Bake 20 mins. to 25 mins. Total 60 mins. to 1 hrs 10 mins. Yield 12 to 16 scones | 157 | 2017-09-22 04:54:39 | |
158 | 269 | 2017-09-22 04:54:43 | Triple Chocolate Scones | 4.7826085 | 04/30/2012 | "Triple chocolate" — you can't argue with that! These scones feature chocolate chips studded throughout a tender, just-sweet-enough chocolate scone; the rich chocolate glaze makes this a triple treat. | Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment. To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together thoroughly. With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly. Stir in the chocolate chips. Whisk together the vanilla, egg, and milk or whey. Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. If you're using milk rather than whey, you may need to add an additional 2 to 3 tablespoons, to make the dough come together. Mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, and sprinkle it on your parchment-lined (or lightly greased) baking sheet. You're using this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan as you shape them. Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick. Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. You'll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher. Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip. Remove the scones from the oven, and transfer them to a rack to cool. To make the glaze: Place the chocolate chips and half & half or creamer in a microwave-safe bowl or small saucepan. Heat in the microwave (or over low heat) until the cream is very hot. Remove from the heat, and stir until the chips melt, and the mixture is smooth. Drizzle/spread the glaze over the cooled scones. Yield: 12 scones. |
Prep 10 mins. to 15 mins. Bake 18 mins. to 23 mins. Total 28 mins. to 38 mins. Yield 12 scones | 158 | 2017-09-22 04:54:43 | |
159 | 272 | 2017-09-22 04:54:46 | Banoffee Scones | 4.909091 | 09/23/2013 | Banoffee stands for the banana-toffee flavor combination made popular by a sweet English pie of the same name. Our toffee crunch add-in has inspired us to experiment with this duo of flavors, and this scone was one of our favorite tested recipes. | Preheat the oven to 425°F. Grease a baking sheet, or line it with parchment paper. In a large bowl combine the flours, baking powder, baking soda, salt, and sugar. Work the butter into the dry ingredients until the mixture is unevenly crumbly. Toss in the toffee crunch until evenly distributed. Mash the banana with the vanilla in a small bowl. Stir in 1/2 cup of the buttermilk or milk. Add the banana mixture to the butter-flour mixture, stirring until the dough comes together into one mass, and adding more milk/buttermilk if needed. Turn the dough out onto a well-floured surface. Flour your hands and the surface of the dough. Knead the dough very gently about 10 times, just enough to bring it together, sprinkling on more flour as needed to keep the dough from sticking. Cut the dough in half, and press each piece gently into a circle 6" to 8" in diameter. Cut each circle into 6 wedge-shaped pieces with a bench knife, bowl scraper, or spatula. Transfer the scones to the prepared baking sheet, leaving ½" or so between them. Bake the scones for 14 to 16 minutes, or until golden brown. Remove the scones from the oven, and serve hot, warm, or at room temperature. When completely cool, store any leftovers well wrapped, at room temperature, for several days; freeze for longer storage. Yield: 12 scones. |
Prep 15 mins. to 25 mins. Bake 14 mins. to 16 mins. Total 29 mins. to 41 mins. Yield 12 scones. | 159 | 2017-09-22 04:54:46 | |
160 | 273 | 2017-09-22 04:54:53 | Irish Cream Scones | 4.7777777 | 11/18/2015 | In the spirit of St. Patrick's Day (a.k.a. the Feast of St. Patrick), these scones celebrate all things Irish. They feature our Irish-style wholemeal flour for that extra-tender, soda bread-like texture, and their flavor evokes a hot mug of cappuccino infused with Irish cream liqueur. | To make the scones: Preheat the oven to 425°F with a rack in the upper third. Line a baking sheet with parchment; or lightly grease it. Combine the flours, baking powder, sugar, and salt. Work the butter into the flour mixture until unevenly crumbly; you'll want to see some larger, pea-sized pieces of butter. Toss in the butterscotch chips, if using. Mix together the egg, liqueur, milk, and flavor, and add to the flour-butter mixture, stirring until the dough is evenly moistened and holds together. Drop the dough by 1/3-cupfuls onto the prepared baking sheet; our scone and muffin scoop works well here. Bake the scones for 15 to 18 minutes, until golden. Remove the scones from the oven and transfer them to a rack to cool for 5 to 10 minutes. To make the glaze: Combine the liqueur and butterscotch chips in a microwave-safe bowl and microwave on high heat for 30 seconds. Stir until smooth. Drizzle the glaze over the warm scones. Serve warm or at room temperature. |
Prep 15 mins. Bake 15 mins. to 18 mins. Total 43 mins. Yield 8 scones | 160 | 2017-09-22 04:54:53 | |
161 | 276 | 2017-09-22 04:54:58 | Cinna-Bites | 4.9166665 | 01/01/2008 | Monkey bread, a.k.a. pull-apart bread or bubble bread, is a wonderfully kid-friendly introduction to yeast baking. Get the kids involved as you make these mildly cinnamon-y, tender treats: they'll carefully shape their own several pieces of dough, while you quickly take care of the rest. | Using your hands, a mixer, or a bread machine, mix and knead all of the dough ingredients until you've got a smooth, fairly soft dough. Place the dough in a lightly greased bowl, cover it, and allow it to rise at room temperature for an hour; it'll be puffy, though not necessarily doubled in bulk. Gently deflate the dough, and transfer it to a clean work surface. Place the milk and the cinnamon filling or sugar in separate small bowls. Lightly grease two 9" round cake pans. If desired, pour 1/4 cup maple syrup or into the bottom of each pan. Tear off 1"-or-so pieces of the dough. (If you bothered to round them into balls, they'd be about the size of chestnuts; but you're not bothering to do that.) Dip the irregular dough pieces into the milk, then into the cinnamon. Place them, close together, in the prepared pans. Each pan should be full enough that you can only see the bottom of the pan in scattered places. Cover the pans, and allow the dough to rise for about 90 minutes, until it's puffy, though probably not doubled in bulk. Drizzle the bites with melted butter, if desired. Bake them in a preheated 350°F oven for 20 to 22 minutes, or until they're beginning to brown around the edges, and they seem done. Remove the pans from the oven, and carefully turn the bites out of the pan onto a rack to cool. If you've used syrup, let them rest upside-down on the rack until they're cool; otherwise, the syrup will stick to the rack. Serve the bites warm or at room temperature. |
Prep 25 mins. Bake 20 mins. to 22 mins. Total 3 hrs 15 mins. to 3 hrs 17 mins. Yield 64 bites | 161 | 2017-09-22 04:54:58 | |
162 | 279 | 2017-09-22 04:55:11 | Honey Caramel Sticky Buns | 4.75 | 11/03/2015 | Soft, perfumed with cinnamon, with lots of luxuriant, glazed nuts shining on top, these buns are an excellent breakfast treat. The recipe doubles easily to feed a bigger audience. | To make the dough: Mix and knead the dough ingredients by hand, with a mixer, or in a bread machine using the dough cycle. Knead until smooth, and let rise, covered, for 45 minutes to 1 hour. To make the topping: In a small saucepan heat and stir the brown sugar, honey, and butter until the sugar is dissolved. Spread on the bottom of a greased 8" square pan. Sprinkle with the nuts; set aside. To make the filling: Stir together the butter, sugar, cinnamon, and flour to make a spreadable paste. To shape the buns: After the dough has risen, deflate it and roll into a 10" x 12" rectangle. Spread the filling over the surface, and sprinkle with the raisins. Starting with a long side, roll the dough into a log and pinch the edge of the lengthwise seam together. Cut into 9 equal slices. Place the buns cut side down in the prepared pan. Flatten each bun with your fingers, until they're barely touching each other. Cover and let rise until light and doubled in bulk, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F. Bake the buns for 30 to 35 minutes or until they're a deep, golden brown, tenting the top with foil for the last 15 minutes of baking. Remove them from the oven and invert the pan immediately onto a large plate. Remove the pan, and scrape any topping left in the bottom onto the buns. Let cool for 20 minutes before eating, so you don't burn your mouth on the good sticky stuff. |
Prep 1 hrs 15 mins. to 1 hrs 35 mins. Bake 30 mins. to 35 mins. Total 1 hrs 45 mins. to 2 hrs 10 mins. Yield 9 buns Nutrition information | Serving Size 92g Servings Per Batch 9 Amount Per Serving: Calories 347 Calories from Fat 162 Total Fat 18g Saturated Fat 7g Trans Fat 0g Cholesterol 51mg Sodium 282mg Total Carbohydrate 48 Dietary Fiber 1g Sugars 44g Protein 3g | 162 | 2017-09-22 04:55:11 |
163 | 280 | 2017-09-22 04:55:17 | Cinnamon Bun Loaf | 5.0 | 12/19/2013 | This bread has the look of a classic Russenzopf, but the taste and decadence of a cinnamon roll crossed with a sticky bun. We've baked the loaf in our new Emile cloche because the contained heat helps to bake the loaf more evenly. If you don't have a cloche, a sheet pan and parchment along with close monitoring will work fine. | To make the dough: Mix and knead all the ingredients together — by hand, mixer, or bread machine set on the dough cycle — until you've made a smooth dough. Allow the dough to rise, covered, at room temperature, until it's nearly doubled in bulk — about 60 to 90 minutes. Rising may take longer if you haven't used SAF Gold yeast, or if you've kneaded by hand; give the dough enough time to become quite puffy. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 24" x 10" rectangle. Mix the Baker's Cinnamon Filling and water together until they're well combined. Spread the mixture evenly over the surface of the dough. Roll the dough into a log the long way, then pinch the seam closed as best you can. Using a bench knife (or large chef's knife), cut the log in half lengthwise. Twist the two halves together, trying to keep the cut sides facing up as much as possible. It helps to start by crossing the two strands in the middle, and then twisting them to the ends, so that you have smaller strands with which to work. Form the twisted log into a tight coil and place it on the base of a round baking cloche. Sprinkle the Sticky Bun Sugar and pecans on top. Cover the loaf with the cloche lid, and let rise until it's noticeably puffy, about 45 minutes to 1 hour. Again, this may take longer if you haven't used SAF Gold yeast; the loaf should spread to almost fill the base of the cloche. While the loaf is rising, preheat the oven to 400°F. Bake the loaf for 35 to 40 minutes, until it's nicely golden with dark brown cinnamon streaks; the loaf's internal temperature should read between 190°F and 200°F on a digital thermometer. Remove the cover of the cloche 5 to 10 minutes from the end of the bake, to allow a slight crust to form. Remove the loaf from the oven, and transfer it to a rack to cool. Yield: one 10" loaf. |
Prep 25 mins. to 30 mins. Bake 35 mins. to 40 mins. Total 2 hrs 20 mins. to 3 hrs 40 mins. Yield One 10" loaf. Nutrition information | Serving Size 1 slice (59g) Servings Per Batch 16 Amount Per Serving: Calories 190 Calories from Fat 70 Total Fat 8g Saturated Fat 3g Trans Fat 0g Cholesterol 10mg Sodium 190mg Total Carbohydrate 26g Dietary Fiber 1g Sugars 6g Protein 4g | 163 | 2017-09-22 04:55:17 |
164 | 285 | 2017-09-22 04:55:37 | Sugar-Glazed Cinnamon-Swirl Bread | 5.0 | 01/01/2008 | Glazing this classic cinnamon-swirl bread with sticky bun sugar takes it to new heights! | To make the dough: Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — to form a soft, smooth dough, kneading in the cinnamon chips (if you're using them) at the end. Place the dough in a lightly greased bowl, cover it, and allow it to rise in a warm place for 1 to 1 1/2 hours, until it's almost doubled in bulk. To make the filling: Mix the Baker's Cinnamon Filling with the egg to make a stiff but spreadable paste. Set it aside. To make the glaze: Melt the butter in the bottom of a 13" x 4" x 4" pain de mie pan, or in two 8 1/2" x 4 1/2" loaf pans. Spread the sugars and syrup as evenly as possible over the butter. Turn the dough out onto a lightly greased work surface and roll it into a 10" x 20" rectangle. Spread the cinnamon filling over the dough, leaving a 1/2" margin free of filling on each long end. Starting with a short end, roll the dough into a log. Place the log in the pain de mie pan, seam-side down. If you're using two smaller loaf pans, cut the log in half crosswise, and put one half in each pan. Cover the pan(s), and let the bread rise for 1 1/2 hours, or until it's puffy; it should have risen to within about 1/2" of the rim of the pan. Put the cover on the pan. Preheat the oven to 350°F. Bake the bread for 30 to 35 minutes. Remove the top of the pain de mie pan after 30 minutes, to check for doneness, and return to the oven (without the lid) if necessary. The bread is done when it's golden brown, and its internal temperature registers 190°F on an instant-read thermometer. Remove the bread from the oven, run a knife along the sides and ends to loosen any pieces that have adhered, and carefully turn the loaf out onto a piece of parchment, or onto a cooling rack, scraping any filling remaining in the pan onto the bread. Store, well-wrapped, for 5 days at room temperature, or freeze for 3 months. |
Prep 30 mins. Bake 30 mins. to 35 mins. Total 3 hrs 30 mins. to 3 hrs 35 mins. Yield one 13" x 4" x 4" pain de mie, or two 8 1/4" x 4 1/2" loaves | 164 | 2017-09-22 04:55:37 | |
165 | 289 | 2017-09-22 04:55:39 | Cheese-Filled Sweet Braid | 4.8 | 01/01/2008 | Here's a twist on a popular recipe we teach at our Baking School in Norwich, VT. It's wonderful for brunch, as it can be made ahead then reheated briefly just before serving. | To make the dough: 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. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it's puffy. To make the filling: While the dough is rising, prepare the filling by mixing all of the ingredients together until smooth. Chill until ready to use. To assemble the braid: Transfer the dough to a lightly oiled work surface, and divide it in half. Roll each half into a 12" x 8" rectangle. Spread half of the filling lengthwise down the center third of each rectangle. Cut 1" wide strips from each side of the filling out to the edges of the dough. Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side. Transfer the braids to 2 parchment-lined baking sheets. Allow the braids to rise, covered, for 1 to 1 1/2 hours, until puffy but not quite doubled. Preheat the oven to 350°F. Whisk together the egg yolk and water, and brush over the risen loaves. Sprinkle with sparkling sugar. Bake the braids for 35 to 40 minutes, or until golden brown. Remove from the oven and cool on a wire rack. Bake the braids for 35 to 40 minutes, or until they're golden brown. Remove them from the oven and cool on a rack. Store in the refrigerator for up to 3 days, or freeze for up to 3 months. |
Prep 20 mins. Bake 35 mins. to 40 mins. Total 2 hrs 55 mins. to 3 hrs Yield two 12" braids | 165 | 2017-09-22 04:55:39 | |
166 | 294 | 2017-09-22 04:55:40 | Whole-Grain Pain au Chocolat | 5.0 | 01/12/2011 | These soft, chocolate-filled yeast rolls are a favorite after-school or morning treat in France. We've increased their fiber and nutrition with whole wheat flour and grape seed flour, which give them a wonderful chocolate-y look, as well as rich flavor. | Combine all of the dough ingredients. Allow the dough to rest for 20 minutes, covere Knead the dough — by hand, mixer, or bread machine — until it's soft and somewhat sticky. Kneading by hand is tricky; avoid adding too much more flour (an oiled board and hands can help here). Allow the dough to rise, covered, for about 90 minutes. It'll become puffy, but won't double in size. You'll find it loses most of its stickiness after this first rise. Gently deflate the dough, and divide it in half. On a lightly oiled surface, roll each half of the dough into an 8" x 9" rectangle. Cut each rectangle into six 4" x 3" pieces, for a total of 12 pieces. Keep the dough you're not working on covered. To shape: Turn one of the pieces of dough so the short (3") edge faces you. Put a stick of chocolate on the dough, about 1" from and parallel to the far edge. Fold the far edge toward you, over the stick, to the middle of the dough. Press the edge lightly to seal. Put a second stick on that sealed seam. Fold the near short edge away from you, over the second stick, and press lightly. This second seam should end up about 1" from the new top edge of the roll. Flip the shaped roll so that the seam side is down, and put it on a greased or parchment-lined baking sheet. Note: The pain au chocolat sticks won't melt out the end of the rolls as they bake, so there's no need to seal the outside edges of the dough. Repeat with each piece of dough, leaving about 1 1/2" between the finished rolls on the baking sheet. Cover the rolls and let them rise for 60 to 90 minutes, long enough to become puffy. About 15 minutes before the rolls are done rising, preheat your oven to 350°F. Brush each roll with a little milk. Bake the rolls for 14 to 18 minutes, until they're a light golden brown and register 190°F to 200°F on an instant-read thermometer inserted into the bread. Remove the rolls from the oven, and after 5 minutes transfer them to a rack. Dust with glazing sugar. Serve warm. The chocolate will harden as the rolls cool; if you want to serve rolls later, reheat them briefly (about 15 seconds in the microwave) just before serving, to melt the chocolate. Yield: 12 rolls. |
Prep 20 mins. to 40 mins. Bake 14 mins. to 18 mins. Total 3 hrs 10 mins. to 4 hrs 5 mins. Yield 12 rolls | 166 | 2017-09-22 04:55:40 | |
167 | 295 | 2017-09-22 04:55:43 | Apricot-Almond Coffeecake | 5.0 | 11/17/2015 | We've created this special breakfast bread for enjoying and and sharing with all your guests. It travels and freezes well; the recipe makes two loaves, so you can have one to enjoy and one for a host or hostess gift. | To make the dough: In a large bowl, combine the water, yeast, and 1/2 cup of the flour. Let sit for 10 minutes to give the yeast some time to get going. Add the milk, eggs, sugar, vanilla, orange oil or rind, butter, and salt. Stir to mix well. Add the remaining flour 1 cup at a time, stirring until the dough forms a shaggy mass. Turn the dough out onto a lightly floured surface and knead it to form a smooth and satiny ball. Flour your hands and the counter as necessary to keep the dough from sticking, but try not to add more flour to the dough. When the dough springs back when you give it a poke, it's ready for its first rise. Place the dough in a bowl, cover with greased plastic wrap, and let it rise in a warm spot until doubled in size, about 1 1/2 hours. To make the filling: Pour the boiling water over the apricots and cover with plastic wrap; let them soften for 15 minutes. Drain, then put the apricots, sugar, and almond extract in a food processor and pulse until you have a thick purée. To assemble: Line two baking sheets with parchment paper. After the dough has doubled, deflate it and turn it out onto a lightly floured surface. Divide it in half, and knead each half briefly. Roll each piece of dough into a rectangle 6" wide and 15" long. Spread each rectangle with half the filling, leaving a 1" border on one long edge uncovered. Roll each rectangle up, starting with the filling-covered long edge. Place each log on one of the prepared baking sheets, and join the ends of the log together to form a circle, pinching to seal. Let the coffeecakes rise for 15 minutes. Make several parallel slashes 1" deep in each coffeecake. Let rise again, this time for 20 minutes. Preheat the oven to 350°F. Bake the coffeecakes for 25 minutes, until golden brown. Remove them from the oven and cool before glazing or cutting. To make the glaze: Whisk the ingredients together until smooth; drizzle over the coffeecakes and sprinkle with toasted almonds, if desired, before serving. |
Prep 46 mins. Bake 25 mins. to 30 mins. Total 3 hrs 25 mins. Yield 2 coffecakes, 32 servings Nutrition information | Serving Size 50g Servings Per Batch 32 Amount Per Serving: Calories 50 Calories from Fat 18 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 14mg Sodium 43mg Total Carbohydrate 29g Dietary Fiber 2g Sugars 14g Protein 3g | 167 | 2017-09-22 04:55:43 |
168 | 296 | 2017-09-22 04:55:48 | 12-Grain Cinnamon Raisin Bread | 5.0 | 06/09/2015 | Featuring our 12-grain Artisan Bread Flavor, this bread was an instant hit when it emerged from our test kitchen. It's airy and just lightly sweetened with a swirl of cinnamon, sugar, and raisins, making it a perfect candidate for breakfast toast slathered with melted butter. | Mix and then knead all of the ingredients — by hand, mixer, or bread machine — to form a smooth dough. Allow the dough to rise, covered, until doubled in size, about 90 minutes. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. Gently deflate the dough, and transfer it to a lightly greased work surface. Pat the dough into a rough rectangle approximately 13" x 20". Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge of the dough. Starting with the covered short end, roll the dough into a log. Pinch the ends and the edge to seal. Place the loaf into the bottom of a lightly greased long covered baker; cover the baker with its lid, and let the dough rise for 45 to 60 minutes, until puffy but not quite doubled in size. Place the covered baker into a cold oven and set the oven temperature to 425°F. Bake the bread for 40 to 45 minutes, until it's golden brown and its interior temperature measures 190°F on a digital thermometer. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. |
Prep 20 mins. to 40 mins. Bake 40 mins. to 45 mins. Total 3 hrs 15 mins. to 3 hrs 35 mins. Yield one 14" loaf Nutrition information | Serving Size 70g Servings Per Batch 18 Amount Per Serving: Calories 180 Calories from Fat 25 Total Fat 2.5g Saturated Fat 2.5g Trans Fat 0g Cholesterol 15mg Sodium 270mg Total Carbohydrate 34g Dietary Fiber 2g Sugars 10g Protein 5g | 168 | 2017-09-22 04:55:48 |
169 | 298 | 2017-09-22 04:55:50 | Easy Cheesecake | 4.747253 | 01/01/2010 | Never mind the sour cream, farmer's cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious cheesecake has just four simple ingredients, and the cake bakes in a mere 30 minutes. Now THAT'S easy! | Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350°F. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). An instant-read thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center. Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, until you're ready to serve it. To make the topping, place the frozen raspberries in a bowl to thaw. You can hasten the process with a quick trip through the microwave, but don't let the berries cook. Add 1 tablespoon Pie Filling Enhancer, and stir until well combined. Is the topping as thick as you like? If not, stir in another tablespoon Pie Filling Enhancer. Add 1 to 2 tablespoons granulated sugar, to taste. Stir in a pinch of ground cinnamon, if desired. Spoon the topping over the cheesecake, and cut slices to serve. Alternatively, cut slices, and top each with a dollop of topping. |
Prep 12 mins. to 18 mins. Bake 30 mins. to 30 mins. Total 1 hrs 42 mins. to 1 hrs 48 mins. Yield 9" cheesecake, 8 to 10 servings. Nutrition information | Serving Size 1 large slice, 165g Servings Per Batch 8 to 10 servings Amount Per Serving: Calories 472 Calories from Fat 268 Total Fat 30g Saturated Fat 16g Trans Fat 1g Cholesterol 129mg Sodium 323mg Total Carbohydrate 46g Dietary Fiber 1g Sugars 35g Protein 7g | 169 | 2017-09-22 04:55:50 |
170 | 299 | 2017-09-22 04:55:55 | Pumpkin Cheesecake with Gingersnap Crust | 4.866667 | 10/11/2011 | Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family classic.Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. | Preheat the oven to 350°F. Lightly grease a 10" round springform pan. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Bake for 10 to 15 minutes, just until you can smell the gingersnaps. Remove the crust from the oven, and reduce the oven temperature to 300°F. For the filling: Place the cream cheese in the bowl of your mixer. Blend on low speed for a few minutes, until no more lumps remain. Add the sugar, flour and spices and mix for an additional 2 to 3 minutes. Be sure to stop the mixer at least twice to scrape down the sides and bottom of the bowl. Add the vanilla and pumpkin and mix to combine. Add the eggs one at time, mixing well after each egg is added. Stir in the sour cream by hand. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes. The cake is ready when the center 2" of the cake is still a bit wobbly. The temperature measured 1" from the side of the cake will read 170°F. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. Remove the cake from the oven and chill, lightly covered for 4 to 8 hours before serving. |
Prep 25 mins. to 35 mins. Bake 50 mins. to 60 mins. Total 5 hrs 25 mins. to 9 hrs 50 mins. Yield 1 cheesecake, 16 servings | 170 | 2017-09-22 04:55:55 | |
171 | 300 | 2017-09-22 04:55:58 | Chocolate Cheesecake | 4.9411764 | 05/16/2014 | This straightforward chocolate cheesecake is everything you want it to be: rich, moist, dense, and hugely chocolate. Not only that — it's simple to put together, requiring neither special ingredients, nor a fussy water bath. If you're looking for a very rich (and very chocolate) dessert, you've found it. | Preheat the oven to 375°F. Lightly grease a 9" springform pan. To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here. If desired, set aside about a tablespoon of the crumbs to garnish the finished cake. Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly. Press the moist crumbs into the bottom and partway up the sides of the prepared pan. Bake the crust for 15 minutes. Remove it from the oven, and set it aside as you make the filling. Reduce the oven heat to 350°F. To make the filling: Combine the milk and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside. In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth. Add the eggs one at a time, beating to combine after each one. Stir in the vanilla, then the flour. Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth. Pour the batter atop the crust in the pan. Bake the cake (remember, the oven temperature should be 350°F) for 45 to 50 minutes, until a toothpick inserted into the cake 1" from the outside edge comes out clean. A digital thermometer, inserted at the same point, should read 175°F. The center may not look set; that's OK. Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve. Garnish the cake with the reserved crumbs, if desired. Serve it in small slices, with whipped cream and berries. Yield: one 9" cake, 16 to 24 servings. |
Prep 20 mins. to 30 mins. Bake 60 mins. to 1 hrs 15 mins. Total 1 hrs 20 mins. to 1 hrs 45 mins. Yield 9" cake, about 16 to 24 servings Nutrition information | Serving Size 1 slice (98g) Servings Per Batch 20 Amount Per Serving: Calories 350 Calories from Fat 210 Total Fat 24g Saturated Fat 13g Trans Fat 0.5g Cholesterol 85mg Sodium 190mg Total Carbohydrate 35g Dietary Fiber 2g Sugars 27g Protein 5g | 171 | 2017-09-22 04:55:58 |
172 | 301 | 2017-09-22 04:56:03 | Caramel Pecan Cheesecake | 4.875 | 10/26/2010 | This creamy dessert carries "sweet and salty" to a new level of decadence. | Preheat the oven to 375°F. Lightly grease a 9" springform pan. Mix the crust ingredients till crumbly. Press onto the bottom and 1" up the sides of the prepared pan; prick with a fork. Bake the crust for 10 to 15 minutes, till light golden brown. Remove it from the oven; reduce oven temperature to 325°F. Mix the cream cheese, brown sugar, vanilla, salt, and flavor at low speed until smooth, scraping the bottom and sides of the bowl. Add the eggs one at a time, scraping the bowl between additions. Stir in the caramel sauce and cream. Pour the filling into the crust and bake for 40 minutes. Reduce the heat to 300°F and bake 15 minutes more, until the edges of the cake are set, and an instant-read thermometer inserted 2" from the edge reads 170°F. Turn off the oven, crack the door, and let the cake cool in the oven for 1 hour. Remove the cake from the oven, and cool it at room temperature for 1 hour. Refrigerate for 8 hours (or overnight) before serving. Yield: 12 servings. |
Prep 25 mins. to 35 mins. Bake 40 mins. to 55 mins. Total 9 hrs 10 mins. to 11 hrs 35 mins. Yield 12 servings Nutrition information | Serving Size 1 slice, 152g Servings Per Batch 12 servings Amount Per Serving: Calories 569 Calories from Fat 356 Total Fat 40g Saturated Fat 21g Trans Fat 1g Cholesterol 170mg Sodium 383mg Total Carbohydrate 48g Dietary Fiber 1g Sugars 36g Protein 8g | 172 | 2017-09-22 04:56:03 |
173 | 302 | 2017-09-22 04:56:10 | Creamy Vanilla-Orange Cheesecake | 4.875 | 05/07/2010 | This "Creamsicle®" cheesecake features vanilla extract plus Fiori di Sicilia and orange zest, giving it wonderfully bright flavor. It's perfect topped with summer fruit. | To make the crust: Whisk together the flour, almond flour, confectioners' sugar, and salt. Mix in the butter until evenly crumbly. Press into a 9" to 10" springform pan, pushing firmly up the sides. Prick the bottom of the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F. Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges. Set aside to cool while you make the filling. To make the filling: Slowly mix the cream cheese and sugar until well blended, scraping the sides and bottom of the bowl. Mix in the eggs one at time, then the cream, flavorings, and zest. Pour the filling into the baked crust, and reduce the oven heat to 325°F. Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4" to 5" circle in the center will remain soft). Turn the oven off, prop the door open, and let the cheesecake sit for an hour. Run a knife or spatula around the edges. Cool for several hours. Just before serving, top as desired. Yield: about 20 servings. |
Prep 45 mins. to 55 mins. Bake 50 mins. to 60 mins. Total 1 hrs 45 mins. to 4 hrs Yield about 20 servings | 173 | 2017-09-22 04:56:10 | |
174 | 303 | 2017-09-22 04:56:17 | Maple-Pecan Cheesecake | 5.0 | 09/09/2013 | This cheesecake won the hearts of all our taste-testers, even those who were neither cheesecake nor maple fans. The texture of the filling is ultra-smooth and creamy, and the maple flavor is apparent, yet subtle. The pecan crust is a nutty, salty counterbalance to the filling. | Preheat the oven to 375°F. Lightly grease a 9" removable-bottom or springform pan. To make the crust: Mix the crust ingredients until crumbly. Press into the bottom and 1" up the side of the prepared pan. Prick with a fork. Bake the crust for 10 to 15 minutes, until it's light golden brown. Remove it from the oven, and reduce the oven temperature to 325°F. To make the filling: Mix the cream cheese, brown sugar, vanilla, salt, and maple flavor at low speed until smooth, scraping the bottom and sides of the bowl. Beat in the eggs one at a time, scraping the bowl between additions. Stir in the maple syrup and cream. Pour the filling into the crust. Bake the cake for 40 minutes. Reduce the oven temperature to 300°F, and bake an additional 15 minutes, until the edges of the cake are set; a digital thermometer inserted 2" from the edge of the pan should read 170°F. Turn off the oven, crack the door open a couple of inches, and let the cake cool in the oven for 1 hour. Remove the cake from the oven, and cool it at room temperature for 1 hour. Refrigerate for 8 hours (or overnight) before serving. Yield: 12 servings. |
Prep 25 mins. to 35 mins. Bake 60 mins. to 1 hrs 10 mins. Total 3 hrs 30 mins. to 3 hrs 45 mins. Yield 12 servings. | 174 | 2017-09-22 04:56:17 | |
175 | 305 | 2017-09-22 04:56:26 | Chocolate Cheesecake with Raspberry Topping | 5.0 | 01/01/2010 | Smooth, chocolaty filling atop a crisp cookie crust, in adorable bite-size heart shapes. | To make the crust: Mix together and place a tablespoon of crumbs in each cup. Press into the bottom and about 1/4 inch up the side. Place into a preheated 350°F oven and bake for 10 minutes. Remove from the oven and cool slightly. Turn the oven down to 275°F. To make the filling: Beat the cream cheese until soft and fluffy. Mix in the sweetened condensed milk. Stir in the melted chocolate, vanilla, and egg. Use about 2 heaping tablespoons to fill the cups about 3/4 full. Bake for 35 minutes, until the cheesecake is set around the edges--a small spot should still look soft in the middle. Remove from the oven and cool slowly to room temperature, then remove from the pan and chill. To make the sauce Place the raspberries and lemon juice in a small saucepan. Place the raspberries and lemon juice in a small saucepan. Mix the sugar and Instant ClearJel® together. Stir into the raspberries, then heat to a simmer. Remove from the heat. Spoon a teaspoon over each of the chilled cheesecakes. |
Total 35 mins. Yield 12 mini cakes | 175 | 2017-09-22 04:56:26 | |
176 | 307 | 2017-09-22 04:56:35 | Not-Half-Bad Cheesecake | 5.0 | 01/01/2008 | Not-half-bad in calories and fat grams; super-good in flavor and texture! This cheesecake relies on drained low-fat yogurt (yogurt cheese), low-fat cream cheese, egg substitute, and Splenda for Baking for its relatively inoffensive caloric profile. It's a great alternative, and pairs well with fresh fruit or sugarless preserves. | Preheat the oven to 300°F. Line the base of a 9" or 10" round springform pan with parchment paper. To make the crust: Crush the graham crackers, and stir in the Splenda and butter. Press the crust into the bottom and a little bit up the sides of the pan. To make the filling: Beat the cream cheese at low speed of an electric mixer to break it up and smooth it out a little. Add the yogurt cheese and egg substitute, beating slowly and gently until smooth. Add the remaining filling ingredients. Spoon the filling into the crust. Bake the cheesecake for 45 to 55 minutes, until its temperature at the center registers between 160°F-170°F, and it appears set at the edges, but still a little soft at the center. Remove the cake from the oven, and cool at room temperature. It'll crack as it cools. That's OK, because you're going to be covering the top with fruit. Once the cake is completely cool, wrap it in plastic, and refrigerate before cutting. Serve with jam or fruit. Store, well covered, refrigerated for up to a week. Freeze for up to a month. |
Prep 20 mins. Bake 40 mins. to 45 mins. Total 60 mins. to 1 hrs 5 mins. Yield 9" cake, about 16 servings Nutrition information | Serving Size Servings Per Batch 16 Amount Per Serving: Calories 126 Calories from Fat Total Fat 8g Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein | 176 | 2017-09-22 04:56:35 |
177 | 308 | 2017-09-22 04:56:39 | MJ's Mom's Cheesecake | 5.0 | 01/01/2010 | This innovative recipe uses a ready made cake mix for the crust, and plenty of vanilla in the filling. The result is a satisfying cheesecake bursting with vanilla flavor, a perfect foil for your favorite fruit topping. | Preheat oven to 300 degrees. For the crust place the cake mix (minus one cup dry mix) in a mixing bowl, or the bowl of your stand mixer. Add 3 tablespoons of vegetable oil, 3 tablespoons of water, and one egg and blend on low speed until the mixture holds together when squeezed. Divide the crust mixture evenly into 20-24 greased or paper lined muffin tins. Press the mixture evenly into the bottoms, and about 1/4 inch up the sides of the muffin wells. Set aside. To begin the filling, mix the lemon juice with the milk and set aside. In a mixing bowl, place the reserved one cup of mix, the cream cheese, 1/2 cup sugar and 3 eggs. Beat on medium low speed for one minute, until creamy. Turn to low, add in the milk/lemon mixture and mix for 30 seconds. Add the vanilla and blend until smooth. Avoid overbeating, this can cause your cheesecakes to sink in the center. Divide the batter evenly into the prepared muffin tins. A pitcher with a pouring spout makes this quite easy. Bake at 300 degrees for 20-25 minutes, or until the centers are just set. Turn off the oven, and prop the door open with an oven mitt or pot holder. Let the cakes cool in the oven for 30 minutes. Carefully remove the cakes from the pans. Refrigerate 3-4 hours or until well chilled. Top with cherry pie filling (my favorite) or other fruit filling. Serve cold, refrigerate any leftovers. |
Prep 20 mins. to 30 mins. Bake 15 mins. to 20 mins. Total 35 mins. to 50 mins. Yield 20-24 muffin sized cheesecakes | 177 | 2017-09-22 04:56:39 | |
178 | 309 | 2017-09-22 04:56:44 | Brooklyn-Style Cheesecake | 4.6136365 | 11/20/2012 | "This is the best cheesecake I've ever eaten" was the response of the first three taste-testers who sampled this cake; and it's gone on to garner similar responses everywhere it's served. A towering, rich cheesecake, it's made with a unique vanilla cake crust, the idea for which was pioneered by Junior's Restaurant in Brooklyn, NY, self-proclaimed creator of the "World's Most Fabulous cheesecake" — and they might just be right. Our thanks to Junior's for the cheesecake recipe that inspired this one. |
Preheat the oven to 350°F. Lightly grease a 9" round springform pan or deep 9" round removable-bottom pan. This cake is very tall, and requires an extra-deep pan. Measure your pan; if it's not at least 2 3/4" deep, don't attempt this recipe. Wrap the bottom and sides of the pan with aluminum foil, preferably a single sheet. To make the crust: Place the flour, 2 tablespoons of the sugar, the baking powder, salt, vegetable oil or butter, and 3 egg yolks into a large mixing bowl. Beat until well combined; the mixture will be stiff and somewhat crumbly. In a separate bowl, beat the egg whites with the cream of tartar until they're frothy. Add the remaining 4 tablespoons of sugar gradually, beating all the while, until the mixture is stiff and glossy. Working in thirds, mix the beaten egg whites into the batter. Take care to keep the batter light; mix gently, don't beat. You may find at the end there are still some tiny lumps in the batter; that's OK. Stir in the vanilla. Spoon the batter into the prepared pan. Bake for about 15 minutes, until the cake has risen, is barely beginning to brown, and a cake tester inserted into the center comes out clean. Remove the cake from the oven, and immediately loosen the edges with a table knife or thin spatula. Allow it to cool in the pan while you make the filling. It'll settle and shrink a bit as it cools; that's OK. Leave the oven on. To make the filling: Place 8 ounces (1 package) of the room-temperature cream cheese, 1/3 cup of the sugar, and the cornstarch in a mixing bowl. Mix on low speed until smooth. Add the remaining cream cheese, 8 ounces (1 package) at a time, beating on low speed until smooth. Slowly beat in the remaining 1 1/3 cups sugar, and the vanilla. Add the eggs one at a time, beating well after each addition. Add the cream, beating just until blended. Spoon the batter over the cake in the pan. The filling will expand and rise, so make sure you don't fill the pan right to the brim. Place the pan into a larger pan, and fill the larger pan with enough hot water to come 1" up the sides of the springform pan. Place both pans on a lower-middle rack of your oven. Bake the cheesecake for 75 to 90 minutes, until the cake is just barely beginning to turn golden around the edges, and the top appears set. The center will still look jiggly; that's OK. A thermometer inserted into the center should register about 160°F to 165°F. Remove the cake from the oven, and gently lift it out of the water bath onto a rack. Allow it to cool at room temperature, undisturbed, for 2 to 3 hours, until it's no longer warm to the touch. Refrigerate the cake, covered, until you're ready to serve it. To serve, slice with a knife dipped in hot water and wiped dry. Repeat this step after every slice. This cake is traditionally served without topping; but feel free to add your own favorite, if desired. |
Prep 25 mins. to 35 mins. Bake 1 hrs 25 mins. to 1 hrs 35 mins. Total 1 hrs 50 mins. to 2 hrs 10 mins. Yield one tall 9" cheesecake, about 16 servings Nutrition information | Serving Size 117g Servings Per Batch 16 Amount Per Serving: Calories 400 Calories from Fat 240 Total Fat 27g Saturated Fat 15g Trans Fat 1g Cholesterol 125mg Sodium 260mg Total Carbohydrate 33g Dietary Fiber 0g Sugars 28g Protein 6g | 178 | 2017-09-22 04:56:44 |
179 | 310 | 2017-09-22 04:56:47 | King Arthur Flour's Original Cake Pan Cake | 4.7696204 | 02/11/2015 | Over the years, Cake Pan Cake has been one of King Arthur Flour's most requested recipes. And now we're proud to name this our King Arthur Flour 225th Anniversary Recipe of the Centuries. Dark, moist, delicious, and CHOCOLATE, the cake is egg- and dairy-free, making it perfect for vegans and those with egg/dairy allergies. Baking gluten-free? We offer that version, too: Gluten-Free Cake-Pan Cake. Truly, this is a cake for all reasons, all seasons — and for bakers (and their family and friends) everywhere. |
Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep. Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended. Updated method: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan. Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it. Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk. Or, once cool, frost the cake with this simple chocolate frosting: Heat the chocolate chips with the half & half until the chips melt. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold brewed coffee (or water) for the half & half. Yield: about 16 servings. |
Prep 5 mins. to 10 mins. Bake 30 mins. to 35 mins. Total 35 mins. to 45 mins. Yield about 16 servings Nutrition information | Serving Size 1 2" piece (70g) Servings Per Batch about 16 Amount Per Serving: Calories 220 Calories from Fat 90 Total Fat 10g Saturated Fat 4g Trans Fat 0g Cholesterol 0mg Sodium 160mg Total Carbohydrate 33g Dietary Fiber 2g Sugars 21g Protein 3g | 179 | 2017-09-22 04:56:47 |
180 | 311 | 2017-09-22 04:56:51 | Flourless Chocolate Cake | 4.9218106 | 03/26/2012 | This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. And, of course, also ideal for those following a gluten-free diet. | Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. Yield: 8" cake, 8 to 12 servings. |
Prep 15 mins. to 20 mins. Bake 23 mins. to 27 mins. Total 1 hrs 38 mins. to 1 hrs 47 mins. Yield 8 to 12 servings Nutrition information | Serving Size 1 piece (76g) Servings Per Batch 12 Amount Per Serving: Calories 300 Calories from Fat 180 Total Fat 20g Saturated Fat 13g Trans Fat 0g Cholesterol 80mg Sodium 75mg Total Carbohydrate 33g Dietary Fiber 4g Sugars 27g Protein 4g | 180 | 2017-09-22 04:56:51 |
181 | 312 | 2017-09-22 04:56:54 | Chocolate Mousse Cake with Raspberries | 4.868421 | 02/14/2011 | This cake is the winner of the 2010 Great Cake Contest, sponsored in part by King Arthur Flour. It took top honors for Sharon Kurtz of Emmaus, PA, at the Great Allentown Fair. Intensely moist and fudgy, it's filled with chocolate mousse and fresh raspberries. It's a tall, very special occasion sort of cake. What better way to make the most of summer's bounty? | For the cake layers: Preheat the oven to 325°F. Grease and flour two 8" round by 3" deep cake pans, or four 8" round pans. The recipe can also be made in three 9" pans. Sift together or whisk the dry ingredients through a strainer into a large mixing bowl. Combine the oil, buttermilk, boiling water and vanilla in a medium bowl or large measuring cup. Add to the dry ingredients and mix well. Scrape the sides and bottom of the mixing bowl, then beat in the eggs, one at a time. Mix on medium speed for another 2 minutes or until smooth. Divide the batter among the prepared pans. Bake for 50 minutes for 3" deep pans, or 28 to 33 minutes for four 8" pans, or 9" layers, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs. Remove from the oven and place on a rack to cool completely. For the filling: Beat the heavy cream until soft peaks form. Whisk together 1/4 cup of the confectioners' sugar with the Instant ClearJel and add to the whipped cream. Beat until the cream has stiff peaks; set aside. In a large mixing bowl, cream together the butter, cream cheese, remaining 3/4 cup of confectioners' sugar and vanilla. Mix on medium speed for 2 minutes, or until well-blended and smooth. Add the melted chocolate to the bowl and mix on medium speed for 1 minute, or until light and fluffy. Scrape the mixing bowl, then fold in the whipped cream and mini chocolate chips. You'll use the raspberries when you assemble the cake. Refrigerate the filling until you're ready to assemble the cake. For the frosting: In a large bowl, beat together the shortening, butter, and salt. Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and add to the bowl alternately with the milk. Add the vanilla. Mix on medium-high speed for 2 minutes, or until fluffy. To assemble the cake: Turn the cooled layers out of their pans. Split them horizontally if you've baked two deep 8" cakes; trim any domes off the tops if you've baked 4 individual layers. Place the first layer on a serving plate (line the edges with strips of waxed or parchment paper to keep the plate clean), and spread it with 1 cup of the filling. Cut 1/2 pint of raspberries in half and place them over the filling, covering its entire surface. Repeat until all the layers are stacked; place the last layer bottom-side up for a flat surface on top. Frost the top and sides of the cake, decorating with more frosting and fresh raspberries. |
Prep 60 mins. to 1 hrs 30 mins. Bake 28 mins. to 33 mins. Total 1 hrs 28 mins. to 2 hrs 3 mins. Yield 24 slices Nutrition information | Serving Size 1 slice, 143g Servings Per Batch 24 Amount Per Serving: Calories 453 Calories from Fat 225 Total Fat 25g Saturated Fat 11g Trans Fat 0g Cholesterol 64 Sodium 300mg Total Carbohydrate 57g Dietary Fiber 3g Sugars 46g Protein 4g | 181 | 2017-09-22 04:56:54 |
182 | 313 | 2017-09-22 04:57:01 | Irish Cream Cupcakes | 4.8 | 02/26/2012 | These deep chocolate cupcakes surround coffee buttercream filling and are topped with silky Irish Cream buttercream. They're sophisticated, worldly, and adults-only. | Preheat the oven to 350°F and line a 12-cup cupcake tin or muffin pan with papers. To make the cupcakes: Place the flour, cocoa, sugar, butter, eggs, salt, baking soda, baking powder, vanilla and chopped chocolate (if using) in the bowl of your mixer. Blend on low speed for 1 minute, just to combine. Combine the coffee and Irish Cream liqueur and pour half this liquid into the dry ingredients. Blend on medium speed for 2 minutes. Scrape down the bowl and add the remaining liquid. Beat on medium speed 1 more minute. Scoop the batter into the prepared wells of the pan, filling them 2/3 full. Bake for 15 to 18 minutes, or until a toothpick comes out clean. Immediately remove the cupcakes from the pan and set them a rack to cool. While the cupcakes are cooling, prepare the coffee filling and Irish Cream buttercream. Dissolve the espresso powder in the water, then whisk into the 1 cup buttercream. This may take a few minutes, so be patient. Repeat for the Irish Cream buttercream, whisking the liqueur into the 2 cups buttercream. Set both aside. When the cupcakes are cooled, core out the center with a cupcake corer, or an apple corer, being careful not to cut through the bottom of the cupcake. Pipe the coffee filling into the center of each cupcake, filling to the brim. Finish each cupcake with a piped swirl of Irish Cream buttercream. A few chocolate sprinkles or mini chocolate chips make a nice topping. Yield: 12 cupcakes. |
Prep 30 mins. to 35 mins. Bake 15 mins. to 18 mins. Total 45 mins. to 60 mins. Yield 12 filled cupcakes Nutrition information | Serving Size 1 cupcake Servings Per Batch 12 Amount Per Serving: Calories 520 Calories from Fat 310 Total Fat 35g Saturated Fat 22g Trans Fat 1.5g Cholesterol 120mg Sodium 210mg Total Carbohydrate 48g Dietary Fiber 1g Sugars 35g Protein 5g | 182 | 2017-09-22 04:57:01 |
183 | 314 | 2017-09-22 04:57:06 | German Chocolate Mini Cakes | 4.882353 | 01/01/2008 | This riff on German chocolate cake features individual mini-cakes, their sides enrobed in chocolate, topped with the classic caramel-coconut-pecan filling/topping. While traditional German chocolate cake is a sweet, lighter-colored cake — more milk chocolate than dark — our version is devil's food and delicious. By the way, German chocolate cake has nothing to do with the country, and everything to do with Sam German, an employee of the Baker's Chocolate Company, who came up with this recipe in 1852. |
Preheat the oven to 350°F. Lightly grease or line a 9" x 13" pan with parchment paper. To make the cake: In a large mixing bowl, beat together the butter, sugar, salt, espresso powder, baking powder, and vanilla until smooth and creamy. Add the eggs to the butter mixture one at a time, beating well after each addition. Scrape the bottom and sides of the bowl after you've added the first 2 eggs. Stir in the cocoa. Beat in the flour in three additions, alternating with the water. Scrape the bowl after each addition. Pour the batter into the prepared pan. Bake the cake for 35 to 40 minutes, until a cake tester inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan. Remove the cake from the oven. Cool the cake for 10 minutes, then run a table knife all around the sides of the pan to loosen the edges. Use a spatula to gently lift the cake free of the pan all around the edges; you're going to turn it out of the pan. Place a piece of parchment or waxed paper on a cookie sheet, put the sheet, parchment-side down, atop the cake pan, pick up the cake pan/cookie sheet, and turn the whole thing over. The cake should settle down on the cookie sheet. Lift off the pan, and allow the cake to cool for 5 minutes. Use a 2 3/4" to 3" round biscuit or cookie cutter to cut 12 circles out of the cake. Or use whatever shape cutter you want: hearts or scalloped flower shapes are nice, too. Whatever you use, it should be around 3" in diameter. Carefully transfer the cakes to a cooling rack, right side up, and allow them to cool. To make the icing: Heat the chocolate chips and cream until the cream is very hot; this is easily done in the microwave. Remove from the heat, and stir until the chocolate melts and the mixture becomes smooth. Working with one cake at a time, grasp it in the center with thumb and forefinger, and roll it through the chocolate like a wheel, to coat the sides. Place the coated cake onto a piece of parchment paper, to catch any drips. Repeat with the remaining cakes. To make the topping: Combine the butter, salt, half & half, and sugar in a medium-sized saucepan. Bring to a simmer, and cook gently, stirring occasionally, for 5 minutes. Remove from the heat, and stir in the flavors, coconut, and pecans. Spoon the topping evenly atop the cakes; you'll use about 2 1/2 tablespoons for each. Store cakes, loosely covered, in the refrigerator for up to 5 days. |
Prep 48 mins. Bake 35 mins. to 40 mins. Total 2 hrs Yield twelve 3" cakes | 183 | 2017-09-22 04:57:06 | |
184 | 316 | 2017-09-22 04:57:08 | Chocolate Truffle Torte | 4.923077 | 12/20/2011 | This torte is sure to satisfy the cravings of even the fiercest chocoholic. | Preheat the oven to 375°F. Lightly grease a 13 ¾" x 4 ½" rectangular tart pan; or an 8" square pan, or 9" round pan. If you're using an 8" square or 9" round pan, it's best to line the pan with parchment and grease the parchment, to facilitate turning the cake out of the pan without crumbling. Heat the chocolate and butter together, stirring frequently, until melted. This can be done in a double boiler (bain-marie), with a microwave, or on a burner set over low heat. Transfer to a mixing bowl. Add the sugar, salt, and espresso powder. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. Spoon the batter into the prepared pan. Bake the cake for 25 minutes. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen it from the edges of the pan, and turn it out onto a serving plate. Allow the cake to cool completely. To make the ganache filling: Heat the cream until it just begins to simmer. Remove it from the heat, and add the chocolate, stirring until the mixture becomes smooth. Allow the ganache to cool to room temperature. Spread half the ganache evenly over the top and sides of the tart. Scoop out teaspoon-sized bits with the remaining ganache, place on parchment or waxed paper, and chill for 1 hour. Shape the ganache bits into balls, and roll them in cocoa powder to make truffles. If you have a variety of cocoa powders, use them all, for prettiest presentation. Decorate the torte with the truffles as desired. Yield: one torte, 12 to 16 servings. |
Prep 30 mins. to 45 mins. Bake 25 mins. to 30 mins. Total 2 hrs 25 mins. to 3 hrs 15 mins. Yield 12 to 16 servings | 184 | 2017-09-22 04:57:08 | |
185 | 317 | 2017-09-22 04:57:13 | Pumpkin-Chocolate Chip Cake | 5.0 | 01/01/2008 | The pumpkin and pumpkin-friendly spices (cloves, cinnamon, allspice) meld surprisingly well with the bits of chocolate. This dark, moist tube (or Bundt) cake is rich enough to serve unfrosted, and it's just the ticket when you want to serve a dessert that's substantial, yet not too sweet. | Preheat the oven to 350°F. Grease and flour a 10" tube or Bundt pan. In a large bowl, beat eggs until foamy. Stir in pumpkin, vegetable oil and bran cereal; combine well. In another bowl, sift together flour, baking soda, baking powder, salt, sugar, and spices. Add to wet ingredients and mix gently, until just combined. Stir in nuts and chocolate chips. Spoon the batter into the prepared pan. Bake in preheated 350°F oven for 70 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a rack before slicing. Store, loosely covered, at room temperature for 5 days, or freeze for up to 3 months. |
Prep 10 mins. Bake 1 hrs 10 mins. Total 1 hrs 30 mins. Yield one 10" tube or Bundt cake | 185 | 2017-09-22 04:57:13 | |
186 | 318 | 2017-09-22 04:57:14 | Coconut Marble Cake | 5.0 | 01/01/2008 | This recipe uses a can of Chocolate Schmear to make an easy chocolate swirl in the center, and glaze for the top of the cake. | Preheat the oven to 350°F and grease a 9- to 10-cup bundt-style pan. Beat the butter until soft and fluffy. Mix in the salt, sugar, flour, Hi-maize (or flour), baking powder, and coconut powder to make a stiff batter. Add the flavorings, milk, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each addition, to make a fluffy batter. Spoon 1/2 cup batter into a bowl and mix with 1/2 can (a heaping 1/2 cup) Chocolate Schmear. Reserve the remaining Schmear for the glaze. Spoon the remaining batter into the prepared cake pan. Drop spoonfuls of the chocolate batter on top of the coconut batter and swirl together. Bake the cake for 45 to 55 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out to cool on a rack. While cake is cooling, make the glaze. Heat the heavy cream just to a boil, and stir in the remaining Schmear. Stir until smooth, heating gently as necessary to make a pourable glaze. Drizzle over the cake, and let rest until the glaze has cooled and is set. Store, loosely covered, for 5 days at room temperature, or freeze for up to 3 months. |
Prep 40 mins. Bake 45 mins. to 55 mins. Total 1 hrs 35 mins. Yield 1 cake, 14 to 16 servings | 186 | 2017-09-22 04:57:14 | |
187 | 320 | 2017-09-22 04:57:18 | Gluten-Free Chocolate Yule Log | 4.8333335 | 09/30/2011 | This traditional Christmas treat is sure to delight "gluten free-ers" and regular cake lovers alike. The cake and filling can be flavored many different ways and can be given decorations galore. | To make the cake: Preheat the oven to 375°F. Line a 9 1/4" x 14" x 1" (jelly roll) pan with parchment or foil; generously grease the parchment or foil. Sift together the confectioners' sugar, flour, cocoa, Cake Enhancer, and baking powder twice. Whip the eggs and salt at high speed of an electric mixer for about 5 minutes, until thick and lemon-colored. While continuing to beat, gradually add the granulated sugar, then the flour mixture, blending just until the dry ingredients are wet. Stir with a spatula or spoon until the batter's color is mostly even, but with some streaks remaining. Immediately pour the batter into the prepared pan. Bake the cake for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, and cool it in the pan for 1 hour. Dust the top with confectioners' sugar, run a knife around the edge to loosen, turn out onto clean parchment, and remove bottom parchment or foil. Trim off hard edges, if necessary. Brush syrup or liquor over the cake. Allow it to sit for a few minutes for syrup or liquor to soak in while preparing the filling. To make the filling: Mix 1 tablespoon of the Instant ClearJel with 2 teaspoons of the sugar. Whip together 1 cup of the heavy cream, the ClearJel/sugar mixture, and 1 teaspoon vanilla extract until soft peaks form. Spread the whipped cream (about 2 cups) over the prepared cake, leaving an inch along a short edge clear of cream. Rolling towards the edge that's clear of cream, roll the log onto a sheet of plastic wrap, then use the wrap to round the roll. Refrigerate the log for a minimum of 2 hours, or up to 48 hours, to firm up. Unroll the log from the plastic wrap, and place it on a serving platter. Mix the remaining 1 tablespoon Instant ClearJel with the remaining 2 teaspoons sugar. Whip the remaining cup of heavy cream with the ClearJel/sugar mixture and 1 teaspoon vanilla extract until soft peaks form. Spread over the cake. Refrigerate until serving time. Just before serving, sprinkle with shaved chocolate; crushed gluten-free candy canes, or crushed gluten-free peppermint hard candies. Refrigerate any leftovers; cake is best enjoyed within a day of making it. |
Prep 25 mins. to 16 mins. Bake 13 mins. to 24 mins. Total 3 hrs 35 mins. to 2 days 1 hrs 56 mins. Yield about 8 servings Nutrition information | Serving Size 162g Servings Per Batch 8 Amount Per Serving: Calories 470 Calories from Fat 210 Total Fat 24g Saturated Fat 14g Trans Fat .5g Cholesterol 155mg Sodium 230mg Total Carbohydrate 60g Dietary Fiber 1g Sugars 46g Protein 6g | 187 | 2017-09-22 04:57:18 |
188 | 322 | 2017-09-22 04:57:29 | Vegan Clementine Cupcakes | 4.9545455 | 02/26/2012 | No dairy, no eggs, but these vegan cupcakes have plenty of flavor, and superb texture: they're moist and tender, and can easily be served without their frosting, if you're in a hurry. And when time's no object? The orange icing adds a tasty final touch. Bonus: if you have any Chinese friends, treat them to these cupcakes during their New Year's celebration; clementines (mandarins) are a sign of abundance and good fortune. |
Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan; or line the pan with paper liners, and grease the liners. To make the cupcakes: Whisk together all the dry ingredients, then stir in the chopped clementines or tangerines. In a separate bowl, whisk together the vanilla or Fiori, vegetable oil, and orange juice. Stir the wet ingredients into the dry ingredients; don't over-mix, stir just until everything is moistened. Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each cupcake works well here. Sprinkle the tops with coarse white sparkling sugar, if desired. If you plan on icing the cakes, skip the sparkling sugar. Bake the cupcakes for 15 to 18 minutes, until they've domed nicely. They won't brown; that's OK. to test for doneness, stick a toothpick into the center of one of the cupcakes in the middle of the pan; if it comes out free of moist crumbs, the cupcakes are done. Remove the cupcakes from the oven, and after 5 minutes transfer them to a rack to cool. To make the frosting: Whisk all of the ingredients together, adding 3 tablespoons orange juice to start. Dribble in more, a bit at a time, until the frosting is as soft as you like it. Drizzle and spread the frosting over the cooled cupcakes. Yield: 12 cupcakes. |
Prep 10 mins. to 15 mins. Bake 15 mins. to 18 mins. Total 25 mins. to 1 hrs 28 mins. Yield 12 cupcakes Nutrition information | Serving Size 106g Servings Per Batch 12 frosted cupcakes Amount Per Serving: Calories 302 Calories from Fat 56 Total Fat 6g Saturated Fat 1g Trans Fat 0g Cholesterol 0g Sodium 236mg Total Carbohydrate 60g Dietary Fiber 1g Sugars 41g Protein 3g | 188 | 2017-09-22 04:57:29 |
189 | 324 | 2017-09-22 04:57:33 | Kyle's Whoopie Pies | 4.9375 | 01/01/2008 | OK, we understand if you're not from particular pockets of America (northern New England, east-central Pennsylvania...), you probably don't know what a Whoopie Pie is. Well, read on... | To make the cakes: Preheat the oven to 350°. Lightly grease or line two sheet trays with parchment paper. In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk. Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating until smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2" between each cake. Bake the cakes for about 15 minutes, or until they're firm to the touch. Remove them from the oven and cool completely on a rack. To make the filling: Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla. To assemble the pies: Turn the cakes over, so the flat side faces up. Spread the flat side of the cakes with the filling; top with the flat side of the remaining cakes. Store for several hours at room temperature; refrigerate, covered, for up to 3 days. |
Prep 15 mins. Bake 15 mins. Total 45 mins. Yield 9 large whoopie pies | 189 | 2017-09-22 04:57:33 | |
190 | 325 | 2017-09-22 04:57:40 | Tiramisu Cupcakes | 5.0 | 12/17/2014 | A portable, paper-lined version of the delicious classic, these tiramisu cupcakes are seriously delicious. An ultra vanilla-y cupcake, filled with a coffee liquor soak, and topped with a light and lovely Amaretto mascarpone frosting, they practically scream CELEBRATION! | Preheat the oven to 350°F. To make the cupcakes: In a large mixing bowl, beat together the sugar and butter until light and fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated. Add the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Scrape down the sides and mix again, to be sure everything is incorporated. Spoon the batter into paper-lined cupcake pans (grease the insides of the papers). Bake for about 20 to 25 minutes, or until the cake springs back when lightly touched. Remove the cupcakes from the oven and place on a rack for 5 minutes. After 5 minutes, tilt the pan and take the cupcakes out, returning them to the rack to finish cooling completely. To make the soak: Mix the espresso powder, liqueur, and sugar into the hot water. Using a fork, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the soak over each cupcake, and allow it to soak in. To make the frosting: Beat the whipping cream until medium peaks form. Whisk together the confectioners' sugar and ClearJel, and slowly add to the whipped cream along with the Amaretto. Gently and briefly whisk in the mascarpone cheese by hand until the frosting is thick and creamy (this shouldn't take more than 4 or 5 passes with the whisk); more than that and the frosting will get grainy. Pipe the frosting over the cupcakes, then dust with cocoa. Chill until ready to serve. Yield: 24 cupcakes. |
Prep 35 mins. to 52 mins. Bake 15 mins. to 20 mins. Total 55 mins. to 1 hrs 17 mins. Yield 24 cupcakes Nutrition information | Serving Size 1 cupcake, 102g Servings Per Batch 24 cupcakes Amount Per Serving: Calories 326 Calories from Fat 161 Total Fat 18g Saturated Fat 11g Trans Fat 0g Cholesterol 77mg Sodium 147mg Total Carbohydrate 35g Dietary Fiber 0g Sugars 23g Protein 4g | 190 | 2017-09-22 04:57:40 |
191 | 326 | 2017-09-22 04:57:46 | Lemon Meringue Cupcakes | 4.8333335 | 03/21/2012 | Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. A microwave version of traditional lemon curd saves you time, but doesn't skimp on flavor. Let's hear it for Lemon Power! | Preheat the oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners; spritz the liners lightly with cooking spray. To make the cupcakes: Place the following in the bowl of your mixer: the cake flour blend, baking powder, salt, baking soda, sugar, butter, egg, vanilla and Buttery Sweet Dough Flavor. Add 1/3 cup of the buttermilk. Blend the mixture on medium speed for 2 minutes. The mixture will be thick at first, but will smooth out as you mix. Add the remaining 1/3 cup buttermilk and mix on medium speed for 1 minute. Scrape the bottom and sides of the bowl, and mix briefly, if necessary. Fill each well of the pan 2/3 full, and bake the cupcakes for 15 to 18 minutes, until they're light golden brown on the edges. Remove them from the oven, and immediately transfer them from the pan to a rack. Cool completely. Prepare the lemon curd according to the recipe, and set it aside to cool and thicken as the cupcakes cool. Core each cooled cupcake with a cupcake corer (or an apple corer), leaving a small well in the center of the cake. Fill to the brim with cooled lemon filling. Fill all cupcakes, then prepare the meringue. To make the meringue: In a very clean work bowl, whip the egg whites and Bakewell Cream or cream of tartar until soft peaks form. Add the salt. Gradually add the sugar, increasing the whipping speed and continuing to whip until the mixture is light and billowy, and stiff peaks form. Mound or pipe meringue onto each cupcake, then toast the meringue with a cook's torch; or carefully broil until golden brown. Serve warm, for a flowing lemon lava; or cool for a more set filling. |
Prep 25 mins. to 35 mins. Bake 15 mins. to 18 mins. Total 45 mins. to 60 mins. Yield 12 filled cupcakes Nutrition information | Serving Size 91g Servings Per Batch 12 Amount Per Serving: Calories 260 Calories from Fat 90 Total Fat 10g Saturated Fat 6g Trans Fat 0g Cholesterol 55mg Sodium 190mg Total Carbohydrate 38g Dietary Fiber 0g Sugars 28g Protein 4g | 191 | 2017-09-22 04:57:46 |
192 | 327 | 2017-09-22 04:57:47 | Lemon Blueberry Cornmeal Cakes | 4.8 | 01/21/2013 | These cakes are quick and easy to prepare. Yet the zesty lemon flavor combined with the sweet, subtle flavor of blueberry and the crunchiness of cornmeal make them sophisticated enough for your most elegant summer gatherings. | Preheat the oven to 350°F. Lightly grease eight 5- to 6-ounce porcelain ramekins or bakers. To make the cake: Combine the dry ingredients in a large bowl. Whisk together the remaining ingredients, except the blueberries, then stir them into the dry mixture until just combined. Fold in the blueberries. Scoop 1/3 cup batter into each baker. Bake the cakes for 24 to 26 minutes, until the centers are firm to the touch. Remove from the oven, and transfer to a rack to cool. To make the glaze: Combine the sugar, lemon powder, and milk, stirring until smooth. Drizzle the glaze onto the cooled cakes, and garnish with extra blueberries, if desired. Yield: 8 small cakes. |
Prep 25 mins. to 30 mins. Bake 24 mins. to 26 mins. Total 49 mins. to 56 mins. Yield 8 small cakes | 192 | 2017-09-22 04:57:47 | |
193 | 329 | 2017-09-22 04:57:53 | Pistachio-Cardamom Cupcakes with Dark Chocolate Ganache | 5.0 | 12/29/2015 | Brooklyn-based bakery Ovenly has these delightful cupcakes on their menu. While they use pistachio flour, which can be purchased online and at specialty stores, we find that we can get a similar result when we finely grind the nuts ourselves. The combination of pistachio and cardamom is one that shouldn't be missed. | Preheat the oven to 350°F. Line the wells of a 12-cup muffin pan and 6-cup muffin pan with papers, and grease the inside of the papers. To make the cupcakes: Place the pistachio nuts in the bowl of a food processor with half the flour. Process for 1 minute, until the nuts are finely ground. Sift the mixture through a strainer, returning any larger chunks to the machine for further grinding with the remainder of the flour. Whisk the ground nut/flour mixture with the cardamom, baking powder, and salt. Set it aside. In a large mixing bowl, beat the sugar, butter, and lemon zest until light and fluffy, 2 to 3 minutes. With the machine running, add the eggs one at a time, mixing until each egg disappears into the batter before adding the next. Scrape down the sides and bottom of the bowl. Add the sour cream and vanilla, mixing on low for 2 minutes, until the batter is uniform. Add the flour mixture and mix on low until just incorporated. Scrape the bowl one more time to make sure everything is evenly mixed. Scoop the batter by the scant 1/4-cup into the prepared cupcake pan, filling each well 2/3 full. Bake the cupcakes for 20 to 22 minutes, until a tester inserted in the middle of one of the center cupcakes comes out clean. Remove them from the oven and place them on a rack to cool. To make the ganache: Place the chocolate in a medium-sized heatproof bowl. Set the bowl aside. In a saucepan set over medium heat, bring the cream to a simmer. Pour it over the chocolate. Let stand for 3 to 4 minutes, to give the chocolate time to melt. Stir until the mixture is smooth, then add the butter and whisk until completely smooth and shiny. Run a spatula around the sides and bottom of the bowl to make sure no chocolate has settled there, add the salt, and stir until thoroughly combined. To assemble the cupcakes: Using a small offset spatula (or butter knife), place a large dollop (about 2 tablespoons) of ganache on each cupcake and smooth over in a circular motion from the center to the outer edges. For decoration, top each cupcake with chopped pistachios. |
Prep 45 mins. Bake 20 mins. to 22 mins. Total 1 hrs 5 mins. Yield 16 cupcakes Nutrition information | Serving Size 75g Servings Per Batch 16 cupcakes Amount Per Serving: Calories 308 Calories from Fat 216 Total Fat 24g Saturated Fat 13g Trans Fat 1g Cholesterol 85mg Sodium 179mg Total Carbohydrate 19g Dietary Fiber 2g Sugars 8g Protein 5g | 193 | 2017-09-22 04:57:53 |
194 | 333 | 2017-09-22 04:58:11 | Pumpkin Whoopie Pies | 4.52459 | 07/28/2010 | These soft, moist, cake-like cookies are sandwiched around cream cheese filling studded with candied ginger. | To make the cookies: Preheat the oven to 375°F. Grease two baking sheets or line with parchment paper. Beat together the butter, oil, sugar, molasses, cake enhancer, baking powder, baking soda, salt, and spices. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy. Stir in the pumpkin. Add the flour in two additions, mixing well after each addition. Use a muffin scoop to deposit the thick batter onto the prepared baking sheets, leaving about 2" around each mound. Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 16 to 18 minutes. Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely. To make the filling: Beat the cream cheese and butter until smooth and fluffy. Beat in the sugar in two additions. Add the vanilla and xanthan gum. Beat for 2 to 3 minutes, until very fluffy. Stir in the crystallized ginger. To assemble: Sandwich two cookies around 2 tablespoons of filling. For best storage, wrap each pie in plastic wrap. Yield: 1 dozen 4" whoopie pies. |
Prep 40 mins. to 60 mins. Bake 12 mins. to 18 mins. Total 1 hrs 15 mins. to 2 hrs Yield 1 dozen 4" whoopie pies Nutrition information | Serving Size 1 filled pie, 151g Servings Per Batch 12 Amount Per Serving: Calories 503 Calories from Fat 251 Total Fat 29g Saturated Fat 12g Trans Fat 1g Cholesterol 87mg Sodium 370mg Total Carbohydrate 59g Dietary Fiber 2g Sugars 40g Protein 5g | 194 | 2017-09-22 04:58:11 |
195 | 334 | 2017-09-22 04:58:12 | Sourdough Carrot Cake with Cream Cheese Frosting | 4.8125 | 01/01/2008 | This recipe comes from Michael Jubinsky, a long-time King Arthur Flour spokesman, now retired. Says Michael, "It's "worth its weight in gold!" See other wonderful sourdough cake recipes in our King Arthur Flour 200th Anniversary Cookbook. | Preheat the oven to 350°F. Grease and flour a 9" x 13" pan or two 8" x 2" round pans. To make the cake: Combine the oil and sugar, and stir in the sourdough starter. Add the eggs one at a time, beating well after each. Fold in the pineapple, carrots, walnuts, coconut, and vanilla. In a separate bowl, combine the flour, cinnamon, salt, and baking soda. Add the dry ingredients to the wet ingredients, stirring just to combine. Pour the batter into the prepared pan. Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean, and the sides are just beginning to pull away from the edge of the pan. Remove the cake from the oven and cool it completely on a rack before frosting. To make the frosting: Combine the butter, cream cheese, and vanilla; beat until light and fluffy. Add the sugar gradually, beating to combine. Stir in the nuts and/or ginger. Add the milk, a little at a time, until the frosting is a spreadable consistency. Serve the cake at room temperature. Store it in the refrigerator for up to 5 days. Unfrosted, the cake can be frozen, well wrapped, for up to 3 months. Frost just before serving. |
Prep 25 mins. Bake 45 mins. Total 2 hrs Yield 2 dozen servings | 195 | 2017-09-22 04:58:12 | |
196 | 335 | 2017-09-22 04:58:13 | Quick Buttercream Frosting | 4.7555556 | 01/01/2008 | You may use all butter in this quick buttercream, but using vegetable shortening makes a frosting that will be a little firmer in warmer temperatures. Also, using the optional meringue powder, while not necessary, will help your frosting holds its shape. | Beat the butter and/or shortening until fluffy. Beat in the salt, meringue powder, and vanilla. Add the confectioners' or glazing sugar and 2 tablespoons of the milk, and beat until smooth. Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust. |
Prep 10 mins. Total 10 mins. Yield 2 1/2 cups Nutrition information | Serving Size 29g Servings Per Batch 15 Amount Per Serving: Calories 130 Calories from Fat 50 Total Fat 6g Saturated Fat 4g Trans Fat 0g Cholesterol 15mg Sodium 10mg Total Carbohydrate 20g Dietary Fiber 0g Sugars 19g Protein 0g | 196 | 2017-09-22 04:58:13 |
197 | 336 | 2017-09-22 04:58:14 | Seven-Minute Frosting | 4.862069 | 01/01/2008 | Seven-minute frosting has been around since at least the early 1900s. To make the unique texture this frosting is known for, egg whites and sugar are combined and beaten over simmering water, to dissolve the sugar and achieve a very light, fluffy texture. | In the top of a double boiler, combine the sugar, water, egg whites, corn syrup or cream of tartar, and the pinch of salt. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beating at high speed, cook the frosting for about 7 minutes, or until it's stiff and glossy. Remove it from the heat, add the vanilla, and beat an additional 2 minutes. Use immediately to frost a sheet cake, tube cake, or layers. |
Prep 15 mins. Yield enough frosting to cover a 10" tube or 2- or 3-layer cake. Nutrition information | Serving Size 19g Servings Per Batch 24 Amount Per Serving: Calories 50 Calories from Fat 0g Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 13g Sodium 20mg Total Carbohydrate 13g Dietary Fiber 0g Sugars 13g Protein 0g | 197 | 2017-09-22 04:58:14 |
198 | 337 | 2017-09-22 04:58:21 | Twinkling Good Vanilla Snack Cakes | 4.7586207 | 01/01/2010 | Remember those golden vanilla snack cakes from when you were a kid? Soft, springy and full of rich creamy white filling. Well, these snack cakes will bring you right back to Saturday morning cartoons and school lunch boxes, without the chemical additives. These cakes won't last through a nuclear winter like the urban legend says, they are so good they will disappear in a twink of the eye! To make these cakes into cupcakes, complete with a colorful sugar garnish, follow our step-by-step photos for Twinkling Good Cupcakes. |
Preheat the oven to 350°F. Spritz a filled cake pan (aka cream canoe pan) with a light layer of cooking spray. Set aside. Place all ingredients except beaten egg whites into a large mixing bowl. Beat until smooth. Working in thirds, fold the beaten egg whites into the batter. Take care to keep the batter light; fold, don't beat. Fill each section of the snack cake pan 2/3 full. The cakes will puff quite a bit during baking, but will shrink back during cooling. Bake the cakes in a preheated oven for 8-12 minutes, until golden brown. Remove the pan from the oven and let cool for 5 minutes. Using a flexible spatula, gentle remove each cake and cool flat side down on a rack until completely cool. In the meantime, prepare the snack cake filling. In a small saucepan cook flour and milk over medium heat until a paste forms. Stir constantly and do not allow mixture to brown. Remove from heat and let cool 1 minute. Add vanilla and stir until smooth. Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely. In the bowl of your mixer beat butter, shortening, and sugar until fluffy, scraping bowl to fully incorporate ingredients. Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy. Use to fill snack cakes or cupcakes. Filling will remain creamy; store at room temperature 3-4 days. To fill snack cakes: Place about 1 cup of filling into a clean pastry bag fitted with a round pastry tube, or use filling tool included with snack cake (cream canoe) pan. Gently insert the tube into the underside of the cake, about halfway through the cake. Using gentle pressure, squeeze a small amount of filling into the cake. You'll feel the cake expand under your fingers. Do not overfill, or the cake will burst. Repeat for a total of 3 times per cake. Store cakes well covered at room temperature for up to 4 days. |
Prep 20 mins. to 25 mins. Bake 10 mins. to 13 mins. Total 30 mins. to 38 mins. Yield 12-15 filled cakes OR about 24 filled cupcakes | 198 | 2017-09-22 04:58:21 | |
199 | 338 | 2017-09-22 04:58:28 | Mardi Gras King Cupcakes | 4.7826085 | 02/08/2010 | The flavors of King Cake, Mardi Gras' signature confection, are mirrored in these nutmeg- and lemon-scented cupcakes. Cream cheese icing, garnished with sparkling sugars in traditional New Orleans Mardi Gras colors, add the perfect touch. Follow our step-by-step photos for making these cupcakes at our blog, Flourish. | Preheat the oven to 350°F. Lightly grease and flour a muffin tin. You can also line the muffin tins with papers, and spray the insides of the papers. To make the cupcakes: In a large mixing bowl, whisk together the sugar, flour, baking powder, nutmeg, and salt. Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy. Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Add the second egg, again beating for 30 seconds. Scrape the bottom and sides of the bowl, and beat briefly, just till smooth. Scoop the batter by heaping 1/4-cupfuls into the prepared muffin tin. A muffin scoop works well here. Bake the cupcakes for 23 to 25 minutes, until they've domed, and are a light golden brown around the edges. They'll spring back when pressed gently on top, and a toothpick inserted in the center will come out clean. Remove the cupcakes from the oven, and place on a rack to cool completely before icing. To make the icing: Combine the butter, cream cheese, vanilla, and lemon oil in a medium-sized bowl, and beat them together until light and fluffy. Add the sugar gradually, beating well. Beat in the milk a little at a time, until the frosting is a spreadable consistency. Spread each cake with icing, and immediately dip in gold, purple, and green sparkling sugars, covering about 1/3 of the cupcake with each color sugar. Store at room temperature for several days. For longer storage, wrap well and freeze. Yield: 12 cupcakes. |
Prep 25 mins. to 35 mins. Bake 23 mins. to 25 mins. Total 1 hrs 8 mins. to 1 hrs 20 mins. Yield 12 cupcakes | 199 | 2017-09-22 04:58:28 | |
200 | 339 | 2017-09-22 04:58:35 | Poured Fondant Icing | 4.8 | 01/01/2008 | This frosting is the traditional coating for baked goods like petits fours. It can be tinted any color you like, and makes a lovely, slightly sheer glaze over a cake or cupcakes. Work with it warm, and simply pour it over whatever you're planing to frost. The excess can be remelted and strained of crumbs to use again; or poured into molds to make candies. | In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated. Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with, and pours smoothly, at about 100°F. |
Prep 15 mins. Total 15 mins. Yield 3 to 3 1/2 cups Nutrition information | Serving Size varies Servings Per Batch one Amount Per Serving: Calories 2770 Calories from Fat 420 Total Fat 47g Saturated Fat 28g Trans Fat 0mg Cholesterol 25g Sodium 200mg Total Carbohydrate 595g Dietary Fiber 0g Sugars 586g Protein 10g | 200 | 2017-09-22 04:58:35 |
201 | 340 | 2017-09-22 04:58:38 | Golden Spice Cake | 4.888889 | 09/24/2014 | For a show-stopping holiday dessert, we bring you this tall, elegant, whole-grain layer cake. With its hint of holiday spice and subtle je ne sais quoi from the boiled cider, even your most discerning holiday guests are sure to be impressed. | Preheat the oven to 350°F. Lightly grease three 8" round cake pans; line the bottoms with parchment, for easiest release. To make the cake: Whisk together the first eight ingredients (flour through allspice); set aside. Combine the egg yolks and oil. Mixing at low speed, add the sugar. Add the water and boiled cider. Beat on medium speed for 3 minutes, scraping the bottom and sides of the bowl a couple of times. Fold in the dry ingredients. In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Carefully fold the whites into the batter. Divide the batter among the three pans. Bake the cakes for 18 to 23 minutes, until a cake tester or toothpick inserted into the center of one comes out clean. Remove the cakes from the oven, and cool in the pan for 10 minutes before turning out onto a rack to cool completely. To assemble the cake: Spread an even layer of frosting onto the top of one layer. Top with a second layer, and frost. Top with the final layer, and frost and decorate as desired; we suggest small sprigs of rosemary, fresh or dried cranberries, crystallized ginger, etc. for a festive look. Yield: one 8" layer cake. |
Prep 45 mins. to 60 mins. Bake 18 mins. to 23 mins. Total 3 hrs 13 mins. to 3 hrs 33 mins. Yield one 8" layer cake Nutrition information | Serving Size 1 slice (194g) Servings Per Batch 12 Amount Per Serving: Calories 830 Calories from Fat 500 Total Fat 57g Saturated Fat 28g Trans Fat 2g Cholesterol 205mg Sodium 260mg Total Carbohydrate 78g Dietary Fiber 2g Sugars 60g Protein 7g | 201 | 2017-09-22 04:58:38 |
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