| Welcome Home My Florida |
| Offering Great Ideas! |
| First I'm starting us out with some unusual gift ideas for Mom! King Arthur is so much more than most of us think! Not only are they a great Flour company, they also offer something that you just can't find outside of specialty stores. So when you're looking for that unique gift... Look no further! Take a look at Junselle's Turkish Gold Recipe of the month! Yummy! |
| Recipes! |
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| MAY 2008 |
Homemade
Junselle's
Turkish Gold Bread
1/2 cup buttermilk,
3 tbsp honey,
2 tsp salt,
3 tbsp butter,
2 packages active dry yeast,
1 1/2 cups warm water
(105 to 115 degrees F),
5-6 cups all purpose flour,
2 cups JTG.
Combine buttermilk,
honey, salt and butter in
small saucepan. Heat over
low heat until butter mels
and honey dissolves. Cool
to lukewarm. Dissolve
yeast in warm water in
warm bowl. Add lukwarm
buttermilk mixture and 4
1/2 cups flour. Put in a
mixer with dough hook
attached. Mix for 1 minute.
Add remaining flour (1/2
cup at a time) and JTG and
mix until dough clings to
hook and cleans sides of
bowl (dough should be
slightly sticky to touch).
Place in a greased bowl.
Cover; let rise in warm
place free from draft, until
doubled in bulk about 1 hr.
Punch down dough and
divide in half. Shape each
half into dough and place
in a greased loaf pan.
(what I do, because I don't
have loaf pans is, I use a
big regular casserole pan
and put both loafs in that).
Cover and let rise until
doubled in size abt 1 hr.
Bake at 400 degrees F for
about 30 minutes
(depends on your oven, so
it could be longer for you).
Remove from pans right
away and cool on wire
racks.
Junselle's
Turkish Gold Bread
1/2 cup buttermilk,
3 tbsp honey,
2 tsp salt,
3 tbsp butter,
2 packages active dry yeast,
1 1/2 cups warm water
(105 to 115 degrees F),
5-6 cups all purpose flour,
2 cups JTG.
Combine buttermilk,
honey, salt and butter in
small saucepan. Heat over
low heat until butter mels
and honey dissolves. Cool
to lukewarm. Dissolve
yeast in warm water in
warm bowl. Add lukwarm
buttermilk mixture and 4
1/2 cups flour. Put in a
mixer with dough hook
attached. Mix for 1 minute.
Add remaining flour (1/2
cup at a time) and JTG and
mix until dough clings to
hook and cleans sides of
bowl (dough should be
slightly sticky to touch).
Place in a greased bowl.
Cover; let rise in warm
place free from draft, until
doubled in bulk about 1 hr.
Punch down dough and
divide in half. Shape each
half into dough and place
in a greased loaf pan.
(what I do, because I don't
have loaf pans is, I use a
big regular casserole pan
and put both loafs in that).
Cover and let rise until
doubled in size abt 1 hr.
Bake at 400 degrees F for
about 30 minutes
(depends on your oven, so
it could be longer for you).
Remove from pans right
away and cool on wire
racks.
Citrus-Scented Fruit & Wheat Salad
printable version
This delicious cold mixture of cooked cracked wheat and dried fruit is packed with flavor (and fiber!)
Salad
3/4 cup (6 ounces) water
1/2 teaspoon salt
1 cup (4 3/4 ounces) cracked wheat
1/2 cup (2 1/2 ounces) diced dried apricots
1/2 cup (2 1/2 ounces) dried cranberries
2 tablespoons (3/4 ounce) sesame seeds
1/2 cup (1 7/8 ounces) grated carrots
Dressing
1 tablespoon orange zest (above) or a scant 1/8 teaspoon orange oil
2 tablespoons (1 ounce) lemon juice
2 tablespoons (1 ounce) orange juice
2 tablespoons (7/8 ounce) olive oil
1/2 teaspoon ground black pepper
1/4 teaspoon salt, to taste
Garnish
1/2 cup (2 ounces) toasted chopped pecans
1/2 cup (2 1/3 ounces) toasted sunflower seeds
Mix the water and salt, and bring to a boil. Add the cracked wheat and boil for 1 minute. Cover and let rest for 20 minutes. Uncover the
pan; if the water hasn't been absorbed, bring back to a boil and cook for several minutes, until the mixture is no longer soupy. Stir in
the dried fruits, and set aside to cool.
Stir together all of the dressing ingredients. Stir the dressing into the cracked wheat mixture, then add the sesame seeds and grated
carrots. Refrigerate for several hours, to allow the flavors to blend. Just before serving, stir in the toasted pecans and sunflower seeds.
Yield: eight 1/2-cup servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
This delicious cold mixture of cooked cracked wheat and dried fruit is packed with flavor (and fiber!)
Salad
3/4 cup (6 ounces) water
1/2 teaspoon salt
1 cup (4 3/4 ounces) cracked wheat
1/2 cup (2 1/2 ounces) diced dried apricots
1/2 cup (2 1/2 ounces) dried cranberries
2 tablespoons (3/4 ounce) sesame seeds
1/2 cup (1 7/8 ounces) grated carrots
Dressing
1 tablespoon orange zest (above) or a scant 1/8 teaspoon orange oil
2 tablespoons (1 ounce) lemon juice
2 tablespoons (1 ounce) orange juice
2 tablespoons (7/8 ounce) olive oil
1/2 teaspoon ground black pepper
1/4 teaspoon salt, to taste
Garnish
1/2 cup (2 ounces) toasted chopped pecans
1/2 cup (2 1/3 ounces) toasted sunflower seeds
Mix the water and salt, and bring to a boil. Add the cracked wheat and boil for 1 minute. Cover and let rest for 20 minutes. Uncover the
pan; if the water hasn't been absorbed, bring back to a boil and cook for several minutes, until the mixture is no longer soupy. Stir in
the dried fruits, and set aside to cool.
Stir together all of the dressing ingredients. Stir the dressing into the cracked wheat mixture, then add the sesame seeds and grated
carrots. Refrigerate for several hours, to allow the flavors to blend. Just before serving, stir in the toasted pecans and sunflower seeds.
Yield: eight 1/2-cup servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Cheese Blintzes
printable version
This dish may be made well ahead of time, either in total or in part. The crepes may be cooked, cooled completely, then stacked,
wrapped well, and either refrigerated or frozen. Stuff them one day ahead, then hold in the refrigerator overnight; or stuff and freeze for
up to a month.
We offer two types of filling: a creamy ricotta filling, slightly runny when baked,
that most of our tasters compared in taste to cheesecake; and a firmer, less
sweet, more traditional filling.
Crepes
1 cup (8 ounces) water
3/4 cup (6 ounces) milk
3 large eggs
5 tablespoons (2 1/2 ounces) butter, melted
1/2 teaspoon salt
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
In a medium-sized mixing bowl, whisk everything together to make a smooth
batter. Place the batter in the refrigerator for 1 hour or longer, in order to relax
the gluten.
Heat an 8-inch (or slightly larger) crepe or omelet pan until a drop of water skips across the pan. Lightly grease the pan, and pour a
scant 1/4-cupful of batter into the middle. Tilt the pan and swirl the batter to completely coat the bottom with batter. Cook until the
crepe is opaque and set. Transfer the crepes, "uncooked" side down, to a sheet pan or rack to cool. Note: you only cook the crepes
on one side; this is sufficient to cook them all the way through. When you stack them, stack them "uncooked" side down, so that this
side will be on the outside when you roll them.
Creamy Ricotta Filling
1 (3-ounce) package cream cheese
1 large egg, lightly beaten
2 teaspoons lemon zest OR 1/4 teaspoon lemon oil
2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons (1 3/8 ounces) sugar
15-ounce container (approximately 2 cups) ricotta cheese
In a medium-sized mixing bowl, beat the cream cheese until soft. Add the beaten egg a bit at a time, beating until smooth after each
addition, and scraping the sides of the bowl often. Add the lemon zest or oil, vanilla extract, salt, and sugar, and mix until
well-combined. Fold in the ricotta cheese.
Traditional Filling
1 3/4 cups (16-ounce container) cottage cheese
2 cups (15-ounce container) ricotta cheese
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
2 tablespoons (7/8 ounce) sugar
Place the cottage cheese and ricotta cheese in a colander lined with cheesecloth, or in a yogurt cheese maker. Let it drain for 1 1/2 to
2 hours, pressing down lightly occasionally.
Note: If you can find farmers' cheese, substitute it for the cottage cheese and skip the draining step. With some brands of cheese
you'll only remove 1 or 2 tablespoons of liquid, while others may give up 1/4 cup or more.
For a smoother, creamier filling, blend all of the ingredients in a food processor. For a more traditional, grainier filling, simply mash
the cottage cheese with a fork, and stir in the remaining ingredients.
Assembly: Use approximately 3 rounded tablespoons filling for each 8-inch crepe. Place the filling about 2 inches from the top of the
crepe, fold the sides in, fold the top down, then loosely roll the crepe into a log. This is the same as the procedure used to make
eggrolls; the point is to contain the filling.
Heat a medium-sized frying pan, and melt in it about 2 tablespoons of butter till it's sizzling. Saute the blintzes until they're lightly
browned and heated through. Alternatively, nestle the blintzes in a buttered 13 x 9-inch pan, and bake them in a preheated 350°F oven
for 25 to 30 minutes, or until they're thoroughly heated. Serve hot with fruit compote, if desired. Yield: 14 blintzes.
Fruit Compote
1/2 cup (3 5/8 ounces) sugar
2 tablespoons Instant ClearJel® powder (or 1 tablespoon cornstarch)
1 cup fresh or frozen raspberries or blueberries
1/4 cup (2 ounces) water or fruit juice
1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
1 teaspoon lemon juice
a pinch of salt
1 cup fresh fruit and berries
additional fresh fruit and berries for garnish
In a medium-sized saucepan, whisk together the sugar and Instant ClearJel® (if you're using it). (If you're using cornstarch, dissolve it
in the 1/4 cup cold water first.) Add the remaining ingredients, except the 1 cup fresh fruit or berries, then bring the mixture to a boil
over medium heat, stirring constantly; this will only take a few minutes. Remove the compote from the heat and cool it to lukewarm.
Stir in the fresh fruit or berries just before serving. Yield: 2 cups compote.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
This dish may be made well ahead of time, either in total or in part. The crepes may be cooked, cooled completely, then stacked,
wrapped well, and either refrigerated or frozen. Stuff them one day ahead, then hold in the refrigerator overnight; or stuff and freeze for
up to a month.
We offer two types of filling: a creamy ricotta filling, slightly runny when baked,
that most of our tasters compared in taste to cheesecake; and a firmer, less
sweet, more traditional filling.
Crepes
1 cup (8 ounces) water
3/4 cup (6 ounces) milk
3 large eggs
5 tablespoons (2 1/2 ounces) butter, melted
1/2 teaspoon salt
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
In a medium-sized mixing bowl, whisk everything together to make a smooth
batter. Place the batter in the refrigerator for 1 hour or longer, in order to relax
the gluten.
Heat an 8-inch (or slightly larger) crepe or omelet pan until a drop of water skips across the pan. Lightly grease the pan, and pour a
scant 1/4-cupful of batter into the middle. Tilt the pan and swirl the batter to completely coat the bottom with batter. Cook until the
crepe is opaque and set. Transfer the crepes, "uncooked" side down, to a sheet pan or rack to cool. Note: you only cook the crepes
on one side; this is sufficient to cook them all the way through. When you stack them, stack them "uncooked" side down, so that this
side will be on the outside when you roll them.
Creamy Ricotta Filling
1 (3-ounce) package cream cheese
1 large egg, lightly beaten
2 teaspoons lemon zest OR 1/4 teaspoon lemon oil
2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons (1 3/8 ounces) sugar
15-ounce container (approximately 2 cups) ricotta cheese
In a medium-sized mixing bowl, beat the cream cheese until soft. Add the beaten egg a bit at a time, beating until smooth after each
addition, and scraping the sides of the bowl often. Add the lemon zest or oil, vanilla extract, salt, and sugar, and mix until
well-combined. Fold in the ricotta cheese.
Traditional Filling
1 3/4 cups (16-ounce container) cottage cheese
2 cups (15-ounce container) ricotta cheese
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
2 tablespoons (7/8 ounce) sugar
Place the cottage cheese and ricotta cheese in a colander lined with cheesecloth, or in a yogurt cheese maker. Let it drain for 1 1/2 to
2 hours, pressing down lightly occasionally.
Note: If you can find farmers' cheese, substitute it for the cottage cheese and skip the draining step. With some brands of cheese
you'll only remove 1 or 2 tablespoons of liquid, while others may give up 1/4 cup or more.
For a smoother, creamier filling, blend all of the ingredients in a food processor. For a more traditional, grainier filling, simply mash
the cottage cheese with a fork, and stir in the remaining ingredients.
Assembly: Use approximately 3 rounded tablespoons filling for each 8-inch crepe. Place the filling about 2 inches from the top of the
crepe, fold the sides in, fold the top down, then loosely roll the crepe into a log. This is the same as the procedure used to make
eggrolls; the point is to contain the filling.
Heat a medium-sized frying pan, and melt in it about 2 tablespoons of butter till it's sizzling. Saute the blintzes until they're lightly
browned and heated through. Alternatively, nestle the blintzes in a buttered 13 x 9-inch pan, and bake them in a preheated 350°F oven
for 25 to 30 minutes, or until they're thoroughly heated. Serve hot with fruit compote, if desired. Yield: 14 blintzes.
Fruit Compote
1/2 cup (3 5/8 ounces) sugar
2 tablespoons Instant ClearJel® powder (or 1 tablespoon cornstarch)
1 cup fresh or frozen raspberries or blueberries
1/4 cup (2 ounces) water or fruit juice
1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
1 teaspoon lemon juice
a pinch of salt
1 cup fresh fruit and berries
additional fresh fruit and berries for garnish
In a medium-sized saucepan, whisk together the sugar and Instant ClearJel® (if you're using it). (If you're using cornstarch, dissolve it
in the 1/4 cup cold water first.) Add the remaining ingredients, except the 1 cup fresh fruit or berries, then bring the mixture to a boil
over medium heat, stirring constantly; this will only take a few minutes. Remove the compote from the heat and cool it to lukewarm.
Stir in the fresh fruit or berries just before serving. Yield: 2 cups compote.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
| Another great recipe idea straight from Junselle's Turkish Gold Kitchen to yours! She's starting a recipe club and if you'd like to be included just EMAIL HERE! |
| Gift Cards! |
Botanic Blue Creamer
Imported English fine china creamer
make an elegant statement on your
table.
* Creamer features an elegant design
based on early 19th century illustrated
English gardening books.
* 1-cup capacity creamer is 3 1/2” tall,
a nice size for any table.
* From Portmeirion, of Stoke-on-Trent,
England.
* Dishwasher-, microwave-, oven-,
and freezer-safe.
Imported English fine china creamer
make an elegant statement on your
table.
* Creamer features an elegant design
based on early 19th century illustrated
English gardening books.
* 1-cup capacity creamer is 3 1/2” tall,
a nice size for any table.
* From Portmeirion, of Stoke-on-Trent,
England.
* Dishwasher-, microwave-, oven-,
and freezer-safe.
Botanic Blue Sugar Bowl
Imported English fine china sugar bowl make an elegant statement
on your table.
* Bowl features an elegant design based on early 19th century
illustrated English gardening books.
* 1-cup capacity bowl is 3 1/2” tall, a nice size for any table.
* From Portmeirion, of Stoke-on-Trent, England.
* Dishwasher-, microwave-, oven-, and freezer-safe.
Imported English fine china sugar bowl make an elegant statement
on your table.
* Bowl features an elegant design based on early 19th century
illustrated English gardening books.
* 1-cup capacity bowl is 3 1/2” tall, a nice size for any table.
* From Portmeirion, of Stoke-on-Trent, England.
* Dishwasher-, microwave-, oven-, and freezer-safe.
Bakery Club - One Year, Starts April
King Arthur Bakery Express delivers ready-to-eat treats from our
bakery to the lucky person of your choice–a friend, your mom,
maybe even YOU!
* Monthly deliveries include Chocolate Indulgence Cake,
molasses cookies, moist rich coffeecake... and more!
* Order by the 5th of the month to start with the current month.
OR choose which month you'd like your deliveries to start.
* Product will ship third week of every month.
* Price includes shipping. Items of equal or greater value may
be substituted.
FREE ground shipping!
King Arthur Bakery Express delivers ready-to-eat treats from our
bakery to the lucky person of your choice–a friend, your mom,
maybe even YOU!
* Monthly deliveries include Chocolate Indulgence Cake,
molasses cookies, moist rich coffeecake... and more!
* Order by the 5th of the month to start with the current month.
OR choose which month you'd like your deliveries to start.
* Product will ship third week of every month.
* Price includes shipping. Items of equal or greater value may
be substituted.
FREE ground shipping!
Flourless Chocolate Cake
Ideal for Passover
printable version
This cake features both chocolate and cocoa; the
combination gives it a rich, dark color, and deep
chocolate flavor. A chocolate ganache glaze takes
it over the top. And, since it contains neither flour
nor leavening, it’s perfect for Passover. Step-by-step
photos illustrating how to make this cake are available
at Bakers’ Banter, our King Arthur blog.
Cake
1 cup (6 ounces) chopped semisweet chocolate or
chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons espresso powder, optional
3 large eggs
1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
Glaze
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (4 ounces) heavy cream
Topping
1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes
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 till 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.
Add the sugar, salt, and espresso powder. 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.
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 prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream
is very hot, but not simmering. Remove from the microwave, and stir till 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: one 8" cake, 12 rich servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
FOR A STEP BY STEP LOOK AT HOW TO MAKE THIS CAKE GO HERE!
Ideal for Passover
printable version
This cake features both chocolate and cocoa; the
combination gives it a rich, dark color, and deep
chocolate flavor. A chocolate ganache glaze takes
it over the top. And, since it contains neither flour
nor leavening, it’s perfect for Passover. Step-by-step
photos illustrating how to make this cake are available
at Bakers’ Banter, our King Arthur blog.
Cake
1 cup (6 ounces) chopped semisweet chocolate or
chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons espresso powder, optional
3 large eggs
1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
Glaze
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (4 ounces) heavy cream
Topping
1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes
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 till 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.
Add the sugar, salt, and espresso powder. 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.
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 prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream
is very hot, but not simmering. Remove from the microwave, and stir till 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: one 8" cake, 12 rich servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
FOR A STEP BY STEP LOOK AT HOW TO MAKE THIS CAKE GO HERE!
Blueberry Crisp
printable version
Since blueberries are in season for only a very limited time,
and out-of-season fresh blueberries cost an arm and a leg, we
like to make our blueberry crisp with readily available frozen
berries. And besides, using fresh berries in a slow-cooking
crisp, where they’ll become pleasantly mushy, is like getting all
slicked up to go milk the cows: it doesn’t add anything to the
experience, so why do it? Step-by-step photos illustrating
how to make this crisp are available at Bakers’ Banter, our
King Arthur blog.
printable version
Since blueberries are in season for only a very limited time,
and out-of-season fresh blueberries cost an arm and a leg, we
like to make our blueberry crisp with readily available frozen
berries. And besides, using fresh berries in a slow-cooking
crisp, where they’ll become pleasantly mushy, is like getting all
slicked up to go milk the cows: it doesn’t add anything to the
experience, so why do it? Step-by-step photos illustrating
how to make this crisp are available at Bakers’ Banter, our
King Arthur blog.
Filling
6 to 7 cups (24 to 30 ounces) frozen blueberries
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract
1 cup (4 ounces) confectioners' sugar
1/4 cup (1 7/8 ounces) brown sugar
1/4 teaspoon salt
2 tablespoons (1 ounce) lemon juice
3 tablespoons (1 1/2 ounces) butter, melted
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
Topping
1 1/4 cups (5 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (3 3/4 ounces) granulated sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
6 tablespoons (3 ounces) melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 to 7 cups (24 to 30 ounces) frozen blueberries
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract
1 cup (4 ounces) confectioners' sugar
1/4 cup (1 7/8 ounces) brown sugar
1/4 teaspoon salt
2 tablespoons (1 ounce) lemon juice
3 tablespoons (1 1/2 ounces) butter, melted
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
Topping
1 1/4 cups (5 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (3 3/4 ounces) granulated sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
6 tablespoons (3 ounces) melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
To prepare the blueberries: Place the berries in a
microwave-safe bowl, and heat them for 4 to 5 minutes, till
they're thawed and beginning to warm. Combine the berries
with the remaining filling ingredients, and spoon the mixture
into a lightly greased 8" round cake pan, 9" pie pan, or 9" round
cake pan; if you use an 8" pan, be sure it's at least 2" deep.
To make the topping: Whisk together the dry ingredients. Add
the melted butter and flavors, mixing till coarse crumbs form.
Set the topping aside.
Bake the crisp in a preheated 350°F oven for 30 minutes, until
the berries are starting to bubble. Remove from the oven, and
spread the topping over the berries. Bake for an additional 45
minutes, until berries are bubbling and topping is beginning to
brown. Remove from the oven, and allow to cool completely,
preferably overnight. If you serve the crisp right away, it'll be very
liquid; allowing it to set up overnight lets the berries reabsorb
some of their juices. Next day, serve the crisp plain, or à la
mode. Heat it briefly (about 30 seconds) in the microwave, if
desired, to provide a nice warm bed for the ice cream!
Yield: about 10 servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
microwave-safe bowl, and heat them for 4 to 5 minutes, till
they're thawed and beginning to warm. Combine the berries
with the remaining filling ingredients, and spoon the mixture
into a lightly greased 8" round cake pan, 9" pie pan, or 9" round
cake pan; if you use an 8" pan, be sure it's at least 2" deep.
To make the topping: Whisk together the dry ingredients. Add
the melted butter and flavors, mixing till coarse crumbs form.
Set the topping aside.
Bake the crisp in a preheated 350°F oven for 30 minutes, until
the berries are starting to bubble. Remove from the oven, and
spread the topping over the berries. Bake for an additional 45
minutes, until berries are bubbling and topping is beginning to
brown. Remove from the oven, and allow to cool completely,
preferably overnight. If you serve the crisp right away, it'll be very
liquid; allowing it to set up overnight lets the berries reabsorb
some of their juices. Next day, serve the crisp plain, or à la
mode. Heat it briefly (about 30 seconds) in the microwave, if
desired, to provide a nice warm bed for the ice cream!
Yield: about 10 servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
To find a humorous look at the trials and errors of this recipe, go
to King Arthur's Blog HERE!
to King Arthur's Blog HERE!
