| Welcome Home My Florida! |
| New Beginnings! |
A special treat this month! King Arthur Flour, The Baker's Catalogue, has graciously accepted being spotlighted
here at Welcome Home My Florida! We're excited at having them here and whatever you do, get registered to
receive their Newsletter! My mouth waters every time I get one. They have amazing products, are a top notch
company and love to bake! I know you'll be thrilled with any recipes you try from this company, and if you just
don't have time to bake from scratch, you'll be happy to know they have cooking kits! Yes! Kits! Cut the time in
half or more by using Pre-Mixed Ingredients. Welcome them and go visit their site! Just in time for the Holidays!
here at Welcome Home My Florida! We're excited at having them here and whatever you do, get registered to
receive their Newsletter! My mouth waters every time I get one. They have amazing products, are a top notch
company and love to bake! I know you'll be thrilled with any recipes you try from this company, and if you just
don't have time to bake from scratch, you'll be happy to know they have cooking kits! Yes! Kits! Cut the time in
half or more by using Pre-Mixed Ingredients. Welcome them and go visit their site! Just in time for the Holidays!
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| November |
White Fondant
Did you ever wonder how the pros make their
wedding cakes SO perfect-looking? The
secret is fondant icing.
Perfect for icing and decorations.
Just roll it with a rolling pin, cut, and apply to
cake.
White; knead in gel colors to color.
2-pound bucket.
Enough for a 9-inch double-layer cake plus a
moderate amount of molded decorations.
Did you ever wonder how the pros make their
wedding cakes SO perfect-looking? The
secret is fondant icing.
Perfect for icing and decorations.
Just roll it with a rolling pin, cut, and apply to
cake.
White; knead in gel colors to color.
2-pound bucket.
Enough for a 9-inch double-layer cake plus a
moderate amount of molded decorations.
Ganache is the French word for a mixture of equal weights
chocolate and cream, melted together and used to glaze or
fill a cake, whip into a fluffy frosting, or fill truffles. The
simplest recipe is 8 ounces chopped chocolate whisked
with 8 ounces hot heavy cream until totally combined and
shiny; this ganache is easily poured, and will be very soft
when set. Ganache may be made thicker by adding a higher
percentage of chocolate; keep it shiny by adding a bit of
butter or corn syrup. Enhance ganache's flavor with
espresso powder, a tablespoon of liquor or liqueur, or a
teaspoon of vanilla (or a lesser amount of extra-strong
flavor), to taste.
This ganache will glaze the top and sides of a 9" or 10"
cake, with some left over to pour over ice cream. Leftover
ganache may be stored in the refrigerator, covered, for over
a week. Reheat at a low temperature to make it spreadable
or to pour. Use semisweet or bittersweet chocolate, your
choice.
1 cup heavy cream
2 tablespoons corn syrup
10 to 16 ounces semisweet or bittersweet chocolate,
chopped (about 1 2/3 to 2 2/3 cups)
1 tablespoon liquor or liqueur of your choice, or vanilla
extract, espresso powder, or another flavor, to taste
Heat the cream and corn syrup till they begin to steam. Pour
over the chopped chocolate in a bowl. Let sit for 5 minutes,
add any flavorings, and whisk until smooth. Pour over cake
while the chocolate is still warm, but has begun to thicken.
Reheat if it thickens too much as you work. Allow several
hours for the ganache to set up fully. To keep the ganache
shiny if refrigerated, be sure your cake is cool before coating
with ganache.
©2006 The King Arthur Flour Company, Inc. All Rights
Reserved.
chocolate and cream, melted together and used to glaze or
fill a cake, whip into a fluffy frosting, or fill truffles. The
simplest recipe is 8 ounces chopped chocolate whisked
with 8 ounces hot heavy cream until totally combined and
shiny; this ganache is easily poured, and will be very soft
when set. Ganache may be made thicker by adding a higher
percentage of chocolate; keep it shiny by adding a bit of
butter or corn syrup. Enhance ganache's flavor with
espresso powder, a tablespoon of liquor or liqueur, or a
teaspoon of vanilla (or a lesser amount of extra-strong
flavor), to taste.
This ganache will glaze the top and sides of a 9" or 10"
cake, with some left over to pour over ice cream. Leftover
ganache may be stored in the refrigerator, covered, for over
a week. Reheat at a low temperature to make it spreadable
or to pour. Use semisweet or bittersweet chocolate, your
choice.
1 cup heavy cream
2 tablespoons corn syrup
10 to 16 ounces semisweet or bittersweet chocolate,
chopped (about 1 2/3 to 2 2/3 cups)
1 tablespoon liquor or liqueur of your choice, or vanilla
extract, espresso powder, or another flavor, to taste
Heat the cream and corn syrup till they begin to steam. Pour
over the chopped chocolate in a bowl. Let sit for 5 minutes,
add any flavorings, and whisk until smooth. Pour over cake
while the chocolate is still warm, but has begun to thicken.
Reheat if it thickens too much as you work. Allow several
hours for the ganache to set up fully. To keep the ganache
shiny if refrigerated, be sure your cake is cool before coating
with ganache.
©2006 The King Arthur Flour Company, Inc. All Rights
Reserved.
Ganache Click here to print
Baking Classes? Yes! They
even instruct those of us who
seem to have missed the
'baking gene' with easy to
understand instruction from
the kind of mixer to use to how
to make those (melt in your
mouth) pie crusts. Is your
mouth watering yet? This is a
hard page to create! I think I'll
meander into the kitchen.
CLICK HERE
even instruct those of us who
seem to have missed the
'baking gene' with easy to
understand instruction from
the kind of mixer to use to how
to make those (melt in your
mouth) pie crusts. Is your
mouth watering yet? This is a
hard page to create! I think I'll
meander into the kitchen.
CLICK HERE
Divide the dough into eight pieces. Working with one piece at a time, roll
into a thin 5" round.
Heat ¼" vegetable oil to 375°F in an electric frying pan, or in a pan over a
burner. If you’re not using an electric frying pan, you’ll have to guesstimate
the temperature of the oil in your stove top pan.
Pick up one dough disk, and carefully lower it into the pan. Let it cook for 45
to 60 seconds (it’ll puff up on top and become brown on the bottom), then
flip it over and cook till brown on the other side, about 45 seconds. Remove
from the oil and set on a paper towel-lined baking sheet. Place in a 200"F
oven to keep warm while you make the remaining fried doughs.
Serve warm, with maple syrup or cider syrup; confectioners’ sugar, or
cinnamon sugar; or the topping of your choice.
Yield: 8 fried doughs.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
into a thin 5" round.
Heat ¼" vegetable oil to 375°F in an electric frying pan, or in a pan over a
burner. If you’re not using an electric frying pan, you’ll have to guesstimate
the temperature of the oil in your stove top pan.
Pick up one dough disk, and carefully lower it into the pan. Let it cook for 45
to 60 seconds (it’ll puff up on top and become brown on the bottom), then
flip it over and cook till brown on the other side, about 45 seconds. Remove
from the oil and set on a paper towel-lined baking sheet. Place in a 200"F
oven to keep warm while you make the remaining fried doughs.
Serve warm, with maple syrup or cider syrup; confectioners’ sugar, or
cinnamon sugar; or the topping of your choice.
Yield: 8 fried doughs.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
Quick & Easy Fried Dough Click here to print
So, you think you need a deep fryer and some kind of special county fair
chef expertise to make fried dough? Think again! This easy version uses a
simple baking powder dough, and fries in just ¼" of vegetable oil–no
messy deep frying necessary.
So, you think you need a deep fryer and some kind of special county fair
chef expertise to make fried dough? Think again! This easy version uses a
simple baking powder dough, and fries in just ¼" of vegetable oil–no
messy deep frying necessary.
2 cups (8 1/2 ounces) King Arthur
Unbleached All-Purpose Flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons (1 ounce) cold butter
3/4 cup (6 ounces) lukewarm water
Mix the flour, baking powder, and salt.
Work in the cold butter, using a pastry
blender, your fingers, or a mixer. Stir in
the warm water to make a soft dough.
Cover and let rest for 15 minutes.
Unbleached All-Purpose Flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons (1 ounce) cold butter
3/4 cup (6 ounces) lukewarm water
Mix the flour, baking powder, and salt.
Work in the cold butter, using a pastry
blender, your fingers, or a mixer. Stir in
the warm water to make a soft dough.
Cover and let rest for 15 minutes.
Moist Fruitcake Cookies Click here to print
Didn’t feel like making fruitcake this year, did you? Or maybe
you forgot to start it on time, and it’s just not the same if you
don’t let it rest for weeks and weeks, brushing it with brandy
every few days or so… Or maybe your best friend has just
now revealed, for the very first time, her obsession with
Didn’t feel like making fruitcake this year, did you? Or maybe
you forgot to start it on time, and it’s just not the same if you
don’t let it rest for weeks and weeks, brushing it with brandy
every few days or so… Or maybe your best friend has just
now revealed, for the very first time, her obsession with
Fruitcake? If you now find yourself in
the position of wishing you’d made
fruitcake, here’s an easy out:
fruitcake cookies, moist little
nuggets of fruit bound with the
merest bit of spice-scented batter
and baked to chewy perfection.
Here's what you'll need...
the position of wishing you’d made
fruitcake, here’s an easy out:
fruitcake cookies, moist little
nuggets of fruit bound with the
merest bit of spice-scented batter
and baked to chewy perfection.
Here's what you'll need...
1/2 cup (1 stick, 4 ounces) unsalted butter
1 cup (7 1/2 ounces) packed light brown sugar
1/2 teaspoon salt
2 large eggs
3 pounds mixed dried fruit*
1/2 cup (4 ounces) bourbon, rum, or brandy OR apple or
cranberry juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon espresso powder (optional)
1/4 teaspoon butter rum flavor (optional)
1 3/4 cups (7 1/2 ounces) King Arthur Unbleached
All-Purpose Flour
1 cup (7 1/2 ounces) packed light brown sugar
1/2 teaspoon salt
2 large eggs
3 pounds mixed dried fruit*
1/2 cup (4 ounces) bourbon, rum, or brandy OR apple or
cranberry juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon espresso powder (optional)
1/4 teaspoon butter rum flavor (optional)
1 3/4 cups (7 1/2 ounces) King Arthur Unbleached
All-Purpose Flour
*Use your favorite combination of dried and/or candied fruits. I used dried
cranberries, apricots, dates, and golden raisins, and thought the mixture
could have been a bit sweeter; next time, I think I’d add some candied
cherries. Since dried fruit measures about 3 cups per pound, you’ll want to
use about 9 cups of dried fruit.
Also, if you use a high percentage of sticky, candied fruit, reserve 1/2 cup of
the flour when you’re adding it to the batter, and toss the fruit with that 1/2
cup of flour before stirring it in; this will help it mix in more easily.
In a large bowl, mix together the butter, sugar, and salt till smooth. Add the
eggs, and beat till smooth and creamy. Add the liquor or juice and mix,
scraping the sides of the bowl. The batter will appear curdled; that’s OK.
Add the spices, espresso powder and butter rum flavor (if you’re using
them), and the flour. Mix till smooth, then add the fruit; the batter will be very
stiff. Refrigerate overnight.
Next day, remove the dough from the refrigerator, and let it rest at room
temperature for 30 minutes. Using a tablespoon cookie scoop, or a spoon,
scoop out balls of dough about the size of a ping pong ball; again, the dough
is very stiff, so you’ll need to use your muscles here. Place them on lightly
greased or parchment-lined baking sheets. Dip a flat-bottomed glass in
confectioners’ sugar, and flatten each ball of dough to about 1/2-inch thick.
Bake the cookies in a preheated 325°F oven for 15 minutes; the cookies will
be set, but still moist. Remove them from the oven, and cool them on a rack.
Yield: 5 1/2 dozen 2-inch cookies.
www.BakingCircle.com December 10, 2002
cranberries, apricots, dates, and golden raisins, and thought the mixture
could have been a bit sweeter; next time, I think I’d add some candied
cherries. Since dried fruit measures about 3 cups per pound, you’ll want to
use about 9 cups of dried fruit.
Also, if you use a high percentage of sticky, candied fruit, reserve 1/2 cup of
the flour when you’re adding it to the batter, and toss the fruit with that 1/2
cup of flour before stirring it in; this will help it mix in more easily.
In a large bowl, mix together the butter, sugar, and salt till smooth. Add the
eggs, and beat till smooth and creamy. Add the liquor or juice and mix,
scraping the sides of the bowl. The batter will appear curdled; that’s OK.
Add the spices, espresso powder and butter rum flavor (if you’re using
them), and the flour. Mix till smooth, then add the fruit; the batter will be very
stiff. Refrigerate overnight.
Next day, remove the dough from the refrigerator, and let it rest at room
temperature for 30 minutes. Using a tablespoon cookie scoop, or a spoon,
scoop out balls of dough about the size of a ping pong ball; again, the dough
is very stiff, so you’ll need to use your muscles here. Place them on lightly
greased or parchment-lined baking sheets. Dip a flat-bottomed glass in
confectioners’ sugar, and flatten each ball of dough to about 1/2-inch thick.
Bake the cookies in a preheated 325°F oven for 15 minutes; the cookies will
be set, but still moist. Remove them from the oven, and cool them on a rack.
Yield: 5 1/2 dozen 2-inch cookies.
www.BakingCircle.com December 10, 2002
Betsy's Stollen
Click here to print
When Betsy Oppenneer's husband was in the Army years
ago they were given orders to be stationed in Germany.
She couldn't wait to taste a true German Stollen. Much to
her disappointment it was rather cake-like and dry. This is
her version of a moist, lovely Stollen perfect for the
holidays.
1 cup raisins
1 cup mixed candied fruits
1/4 cup orange juice or rum
2 packages (2 tablespoons) active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup unsalted butter or margarine, softened
7 cups (approx.) King Arthur Unbleached All-Purpose Flour
1/2 cup granulated sugar
1/2 teaspoon mace
2 tablespoons grated lemon rind
2 eggs, lightly beaten
2 teaspoons salt
1 cup chopped almonds
2 tablespoons melted butter
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 cup confectioners' sugar
6 tablespoons (approximately) heavy cream
red and green candied cherries for garnish (optional)
Combine raisins, candied fruits, and orange juice or rum;
set aside.
In a large bowl stir yeast into water to soften. Add milk,
half the softened butter, 2 cups flour, 1/2 cup granulated
sugar, mace, lemon rind, and eggs. Beat vigorously for 2
minutes. This is a sponge; it has the consistency of cake
batter rather than bread dough.
Cover the sponge with plastic wrap and a towel. Let rise
for 30 minutes. It should be light and full of tiny bubbles.
Stir sponge to deflate. Add remaining half of softened
butter, salt, raisin/fruit mixture, and almonds; mix well.
Gradually add flour, a little at a time, until you have a
dough stiff enough to knead. Turn out onto a lightly floured
surface. Knead, adding more flour as necessary, until you
have a smooth, elastic dough.
Put dough into an oiled bowl, turning once to coat the
entire ball of dough with oil, cover with a towel, and let rise
until doubled, about 45 minutes.
Turn dough out onto a lightly oiled work surface. Divide
dough in half. Shape each half into a 9 x 13-inch oval.
Brush 1 tablespoon melted butter on each oval. Combine
2 tablespoons granulated sugar with cinnamon. Sprinkle
half the sugar mixture over one half of each oval
lengthwise. Fold dough in half lengthwise to resemble a
long Parker House-style roll. Carefully lift stollens onto a
parchment-lined baking sheet. Press folded side slightly
to help loaf keep its shape during rising and baking.
Cover and let rise for 45 minutes.
Bake in a preheated 375°F oven for 30 minutes, or until
internal temperature of stollens reaches 190°F.
Immediately remove from baking sheet and cool on a wire
rack to prevent the crust from becoming soggy. Let sit for
30 minutes before icing.
Combine confectioners' sugar with enough heavy cream
to have the consistency of honey. Drizzle atop stollens.
Cut red cherries into sixths and place spoke-fashion, to
resemble flower petals, on top of stollens. Cut green
cherries into fourths to make stems and leaves. Makes 2
stollens.
This recipe reprinted from The Baking Sheet Newsletter,
Vol. III, No. 2, December 1991 issue.
©2006 The King Arthur Flour Company, Inc. All Rights
Reserved.
Click here to print
When Betsy Oppenneer's husband was in the Army years
ago they were given orders to be stationed in Germany.
She couldn't wait to taste a true German Stollen. Much to
her disappointment it was rather cake-like and dry. This is
her version of a moist, lovely Stollen perfect for the
holidays.
1 cup raisins
1 cup mixed candied fruits
1/4 cup orange juice or rum
2 packages (2 tablespoons) active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup unsalted butter or margarine, softened
7 cups (approx.) King Arthur Unbleached All-Purpose Flour
1/2 cup granulated sugar
1/2 teaspoon mace
2 tablespoons grated lemon rind
2 eggs, lightly beaten
2 teaspoons salt
1 cup chopped almonds
2 tablespoons melted butter
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 cup confectioners' sugar
6 tablespoons (approximately) heavy cream
red and green candied cherries for garnish (optional)
Combine raisins, candied fruits, and orange juice or rum;
set aside.
In a large bowl stir yeast into water to soften. Add milk,
half the softened butter, 2 cups flour, 1/2 cup granulated
sugar, mace, lemon rind, and eggs. Beat vigorously for 2
minutes. This is a sponge; it has the consistency of cake
batter rather than bread dough.
Cover the sponge with plastic wrap and a towel. Let rise
for 30 minutes. It should be light and full of tiny bubbles.
Stir sponge to deflate. Add remaining half of softened
butter, salt, raisin/fruit mixture, and almonds; mix well.
Gradually add flour, a little at a time, until you have a
dough stiff enough to knead. Turn out onto a lightly floured
surface. Knead, adding more flour as necessary, until you
have a smooth, elastic dough.
Put dough into an oiled bowl, turning once to coat the
entire ball of dough with oil, cover with a towel, and let rise
until doubled, about 45 minutes.
Turn dough out onto a lightly oiled work surface. Divide
dough in half. Shape each half into a 9 x 13-inch oval.
Brush 1 tablespoon melted butter on each oval. Combine
2 tablespoons granulated sugar with cinnamon. Sprinkle
half the sugar mixture over one half of each oval
lengthwise. Fold dough in half lengthwise to resemble a
long Parker House-style roll. Carefully lift stollens onto a
parchment-lined baking sheet. Press folded side slightly
to help loaf keep its shape during rising and baking.
Cover and let rise for 45 minutes.
Bake in a preheated 375°F oven for 30 minutes, or until
internal temperature of stollens reaches 190°F.
Immediately remove from baking sheet and cool on a wire
rack to prevent the crust from becoming soggy. Let sit for
30 minutes before icing.
Combine confectioners' sugar with enough heavy cream
to have the consistency of honey. Drizzle atop stollens.
Cut red cherries into sixths and place spoke-fashion, to
resemble flower petals, on top of stollens. Cut green
cherries into fourths to make stems and leaves. Makes 2
stollens.
This recipe reprinted from The Baking Sheet Newsletter,
Vol. III, No. 2, December 1991 issue.
©2006 The King Arthur Flour Company, Inc. All Rights
Reserved.
Filling
1 1/4 cups Pastry Cream Mix
1/8 teaspoon salt
2 cups (16 ounces) heavy or light cream
1 cup (8 ounces) milk
3 tablespoons (1 1/2 ounces) rum or brandy (optional)
scant 1/8 teaspoon Eggnog Flavor
1/4 teaspoon nutmeg
Topping
1/2 cup (1 1/2 ounces) chopped or slivered almonds
2 tablespoons (1 ounce) brown sugar
pinch of salt
1 tablespoon melted butter
To make the crust: Toss all of the crust ingredients together in a small
mixing bowl. Press the mixture into the bottom and up the sides of a 9-inch
pie pan. Bake the crust in a preheated 375°F oven for 10 to 12 minutes, just
until the edges brown. Remove it from the oven and set it aside to cool.
To assemble the pie: In a medium-sized mixing bowl, combine the pastry
cream mix, salt, cream, milk, liquor, eggnog flavor and nutmeg, and mix on
slow speed till blended. Increase speed to high and beat for 2 to 3 minutes,
till the mixture is fluffy and the lumps have dissolved. Spoon the cream into
the cooled crust. Refrigerate till serving time.
Toss the chopped nuts with the sugar, salt, and melted butter. Place on a
baking sheet and roast in a preheated 350°F oven for 10 to 12 minutes,
until golden brown. Cool, and sprinkle on pie just before serving. Yield: One
pie, 8 to 10 servings.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
1 1/4 cups Pastry Cream Mix
1/8 teaspoon salt
2 cups (16 ounces) heavy or light cream
1 cup (8 ounces) milk
3 tablespoons (1 1/2 ounces) rum or brandy (optional)
scant 1/8 teaspoon Eggnog Flavor
1/4 teaspoon nutmeg
Topping
1/2 cup (1 1/2 ounces) chopped or slivered almonds
2 tablespoons (1 ounce) brown sugar
pinch of salt
1 tablespoon melted butter
To make the crust: Toss all of the crust ingredients together in a small
mixing bowl. Press the mixture into the bottom and up the sides of a 9-inch
pie pan. Bake the crust in a preheated 375°F oven for 10 to 12 minutes, just
until the edges brown. Remove it from the oven and set it aside to cool.
To assemble the pie: In a medium-sized mixing bowl, combine the pastry
cream mix, salt, cream, milk, liquor, eggnog flavor and nutmeg, and mix on
slow speed till blended. Increase speed to high and beat for 2 to 3 minutes,
till the mixture is fluffy and the lumps have dissolved. Spoon the cream into
the cooled crust. Refrigerate till serving time.
Toss the chopped nuts with the sugar, salt, and melted butter. Place on a
baking sheet and roast in a preheated 350°F oven for 10 to 12 minutes,
until golden brown. Cool, and sprinkle on pie just before serving. Yield: One
pie, 8 to 10 servings.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
Last-Minute Holiday Eggnog Pie
Click here to print
This luscious dessert is especially quick
and easy when you use Pastry Cream Mix.
Crust
3/4 cup (2 1/2 ounces) almond flour
1/2 cup (2 1/8 ounces) King Arthur
Unbleached All-Purpose Flour
1/4 cup (1 7/8 ounces) brown sugar
1/8 teaspoon salt
1/4 cup (1/2 stick, 2 ounces) butter, melted
Click here to print
This luscious dessert is especially quick
and easy when you use Pastry Cream Mix.
Crust
3/4 cup (2 1/2 ounces) almond flour
1/2 cup (2 1/8 ounces) King Arthur
Unbleached All-Purpose Flour
1/4 cup (1 7/8 ounces) brown sugar
1/8 teaspoon salt
1/4 cup (1/2 stick, 2 ounces) butter, melted
Linzer Cookies
Click here to print
Lovely Linzers! Who knew it could be this easy
to make gorgeous filled cookies?
1 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
1 cup confectioners’ or glazing sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
Click here to print
Lovely Linzers! Who knew it could be this easy
to make gorgeous filled cookies?
1 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
1 cup confectioners’ or glazing sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla or 2 drops creamy hazelnut, almond or butter-pecan flavor
1 cup almond flour or hazelnut flour, toasted or plain; or pecan meal
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 large egg
1 cup seedless raspberry jam or apricot jam; or chocolate praline filling
confectioners’ or glazing sugar, for dusting.
Beat together the butter, sugars, baking powder, salt, cinnamon and flavor.
Mix in the nut flour, flour, and egg. Divide dough in half and wrap well.
Refrigerate for 60 minutes, for easiest rolling.
Roll the dough 1/8-inch thick. Cut half the dough into shapes with a solid
linzer cutter. Cut the other half of the dough with a cutter that has a design cut
into the center. Transfer the cookies to an ungreased or parchment-lined
baking sheet. Bake in a preheated 375°F oven for 8 to 10 minutes, until lightly
browned on the edges. Cool on a rack. Dust the cookies with cutout tops
lightly with confectioners’ sugar.
Spread the solid cookies with 1/2 teaspoon of praline filling or jam. Place a
cutout cookie on top. Let stand for several hours, until the filling is set.
Yield: about 5 dozen filled cookies.
Chocolate Praline Filling
5 ounces Hazelnut Praline Paste
6 ounces chopped bittersweet chocolate or 1 cup bittersweet chips
Melt the praline paste and chocolate together in a double boiler or in a
microwave on low power, stirring until smooth. Cool to lukewarm before
spreading on cookies.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
1 cup almond flour or hazelnut flour, toasted or plain; or pecan meal
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 large egg
1 cup seedless raspberry jam or apricot jam; or chocolate praline filling
confectioners’ or glazing sugar, for dusting.
Beat together the butter, sugars, baking powder, salt, cinnamon and flavor.
Mix in the nut flour, flour, and egg. Divide dough in half and wrap well.
Refrigerate for 60 minutes, for easiest rolling.
Roll the dough 1/8-inch thick. Cut half the dough into shapes with a solid
linzer cutter. Cut the other half of the dough with a cutter that has a design cut
into the center. Transfer the cookies to an ungreased or parchment-lined
baking sheet. Bake in a preheated 375°F oven for 8 to 10 minutes, until lightly
browned on the edges. Cool on a rack. Dust the cookies with cutout tops
lightly with confectioners’ sugar.
Spread the solid cookies with 1/2 teaspoon of praline filling or jam. Place a
cutout cookie on top. Let stand for several hours, until the filling is set.
Yield: about 5 dozen filled cookies.
Chocolate Praline Filling
5 ounces Hazelnut Praline Paste
6 ounces chopped bittersweet chocolate or 1 cup bittersweet chips
Melt the praline paste and chocolate together in a double boiler or in a
microwave on low power, stirring until smooth. Cool to lukewarm before
spreading on cookies.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
Holiday Pumpkin Bread
Click here to print
Autumn is a great season to bake with pumpkin. Pumpkin’s mild yet distinctive flavor (and rich color) makes
it a favorite ingredients in cake, muffins, cookies —pie, of course! —and pumpkin yeast bread. This
mahogany-gold wreath is dense and moist, mildly spicy, and utterly tasty. The recipe makes two loaves;
enjoy one, and give the other away. Or use the other to make Pumpkin Bread Pudding.
2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
2 cups (8 1/2 ounces) King Arthur White Wheat Flour, organic preferred*
1 teaspoon cinnamon
Click here to print
Autumn is a great season to bake with pumpkin. Pumpkin’s mild yet distinctive flavor (and rich color) makes
it a favorite ingredients in cake, muffins, cookies —pie, of course! —and pumpkin yeast bread. This
mahogany-gold wreath is dense and moist, mildly spicy, and utterly tasty. The recipe makes two loaves;
enjoy one, and give the other away. Or use the other to make Pumpkin Bread Pudding.
2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
2 cups (8 1/2 ounces) King Arthur White Wheat Flour, organic preferred*
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup (2 1/2 ounces) brown sugar
1/3 cup (1 5/8 ounces) diced crystallized ginger, optional
1 1/2 teaspoons salt
1 tablespoon instant yeast
15-ounce can pumpkin
2 large eggs
1/4 cup (1/2 stick, 2 ounces) melted butter or canola oil (1 3/4 ounces)
*Or use entirely all-purpose flour.
Combine all of the dough ingredients, and mix and knead them—by hand, electric mixer, or bread machine¬—until you’ve made a smooth,
somewhat sticky dough. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2
hours; it should have expanded somewhat, but won’t be wildly puffy.
Turn the dough out onto a lightly greased surface (a silicone rolling mat works well here), divide it in half, and divide each half into three
pieces. Roll each piece into an 18" log. Working with three logs at a time, make a braid, pinching the ends together. Coil the braid into a
lightly greased 8" or 9" cake pan, shaping it into a wreath-like circle and pressing the ends together where they meet. Repeat with the
remaining logs. Cover both pans with a proof cover or lightly greased plastic wrap, and let the wreaths rise for about 90 minutes, until they
look puffy, though not doubled in bulk.
Bake the bread in a preheated 350°F oven for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center
reads 190"F. Remove the wreaths from the oven, and allow them to cool on a rack. Keep one wreath for yourself and give one away; or
serve one, and make the other into Pumpkin Bread Pudding.
Yield: two 8-inch wreaths.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
1/4 teaspoon ground cloves
1/3 cup (2 1/2 ounces) brown sugar
1/3 cup (1 5/8 ounces) diced crystallized ginger, optional
1 1/2 teaspoons salt
1 tablespoon instant yeast
15-ounce can pumpkin
2 large eggs
1/4 cup (1/2 stick, 2 ounces) melted butter or canola oil (1 3/4 ounces)
*Or use entirely all-purpose flour.
Combine all of the dough ingredients, and mix and knead them—by hand, electric mixer, or bread machine¬—until you’ve made a smooth,
somewhat sticky dough. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2
hours; it should have expanded somewhat, but won’t be wildly puffy.
Turn the dough out onto a lightly greased surface (a silicone rolling mat works well here), divide it in half, and divide each half into three
pieces. Roll each piece into an 18" log. Working with three logs at a time, make a braid, pinching the ends together. Coil the braid into a
lightly greased 8" or 9" cake pan, shaping it into a wreath-like circle and pressing the ends together where they meet. Repeat with the
remaining logs. Cover both pans with a proof cover or lightly greased plastic wrap, and let the wreaths rise for about 90 minutes, until they
look puffy, though not doubled in bulk.
Bake the bread in a preheated 350°F oven for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center
reads 190"F. Remove the wreaths from the oven, and allow them to cool on a rack. Keep one wreath for yourself and give one away; or
serve one, and make the other into Pumpkin Bread Pudding.
Yield: two 8-inch wreaths.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
Pumpkin Cheesecake Pie
Click here to print
A slice of this striking gold-and-cream-colored layered pie, pictured on the cover of our November 1999
catalogue, elicited a deluge of calls and e-mails requesting the recipe. With its layers of sweet/spicy
pumpkin, and smooth, rich cheesecake nestled in a buttery crust, it's won over many a traditional pumpkin
pie enthusiast.
Crust
1 batch Our Favorite Pie Crust Recipe
Cheesecake Filling
8 ounces cream cheese, softened
1/3 cup (2 ounces) sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 cup (1 5/8 ounces) diced candied ginger
(optional, but good)
Pumpkin Filling
3/4 cup (5 1/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 15-ounce can pumpkin* OR 1 3/4 cups pumpkin puree
1 cup (8 ounces) light cream or evaporated milk
3 large eggs, lightly beaten
*Use just plain pumpkin, not pumpkin pie filling.
Click here to print
A slice of this striking gold-and-cream-colored layered pie, pictured on the cover of our November 1999
catalogue, elicited a deluge of calls and e-mails requesting the recipe. With its layers of sweet/spicy
pumpkin, and smooth, rich cheesecake nestled in a buttery crust, it's won over many a traditional pumpkin
pie enthusiast.
Crust
1 batch Our Favorite Pie Crust Recipe
Cheesecake Filling
8 ounces cream cheese, softened
1/3 cup (2 ounces) sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 cup (1 5/8 ounces) diced candied ginger
(optional, but good)
Pumpkin Filling
3/4 cup (5 1/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 15-ounce can pumpkin* OR 1 3/4 cups pumpkin puree
1 cup (8 ounces) light cream or evaporated milk
3 large eggs, lightly beaten
*Use just plain pumpkin, not pumpkin pie filling.
To roll the crust: Remove the crust from the refrigerator, and allow it to rest at
room temperature till it's warm enough to work with, 10 to 30 minutes,
depending on how long it's been refrigerated. Flour your work surface, and roll
the crust into a 13-inch round. Transfer it to a pie plate that's at least 9 inches
wide (inside top measurement) and 1 1/2 inches deep; a giant spatula works
well for this task. Gently settle the crust into the plate, and crimp the edges.
Note: If your pie plate is less than 1 1/2 inches deep, all of the pumpkin filling
won't fit. However, if all you have is a shallower dish, just add as much pumpkin
as fits, bake the remainder in a custard cup, serve with whipped cream, and call
it pumpkin pudding!
Cheesecake Filling: Remove the cream cheese from its wrapper, and place it in
a mixing bowl. Allow it to warm to room temperature (this will make it easier to
beat), then add the sugar and beat till fairly smooth. It may appear grainy, or a
few lumps may remain; that's OK. Stir in the egg, vanilla and ginger, if you're
using it, and spoon the filling into the pie crust.
room temperature till it's warm enough to work with, 10 to 30 minutes,
depending on how long it's been refrigerated. Flour your work surface, and roll
the crust into a 13-inch round. Transfer it to a pie plate that's at least 9 inches
wide (inside top measurement) and 1 1/2 inches deep; a giant spatula works
well for this task. Gently settle the crust into the plate, and crimp the edges.
Note: If your pie plate is less than 1 1/2 inches deep, all of the pumpkin filling
won't fit. However, if all you have is a shallower dish, just add as much pumpkin
as fits, bake the remainder in a custard cup, serve with whipped cream, and call
it pumpkin pudding!
Cheesecake Filling: Remove the cream cheese from its wrapper, and place it in
a mixing bowl. Allow it to warm to room temperature (this will make it easier to
beat), then add the sugar and beat till fairly smooth. It may appear grainy, or a
few lumps may remain; that's OK. Stir in the egg, vanilla and ginger, if you're
using it, and spoon the filling into the pie crust.
Pumpkin Filling: In a medium-sized mixing bowl, whisk together the sugar, salt and spices. Add the pumpkin, cream or evaporated milk, and
eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.) Gently spoon
the pumpkin filling atop the cheesecake layer, filling within 1/4-inch of the top of the crust. Note: Do this carefully at first, so as not to disturb
the cheesecake layer; once you've covered the cheesecake, you can be less careful. Depending on the exact depth of your pie pan, you may
have leftover filling. Simply pour it into a custard cup or other small baker, and bake it along with the pie, removing it from the oven when it
appears set, and a cake tester inserted into the center comes out clean.
Place the pie in a preheated 425°F oven, and bake it for 15 minutes. Reduce the oven temperature to 350°F, and continue to bake for 40 to
45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when
it looks set, but still wobbles a bit in the center when you jiggle it. (If you have an instant-read thermometer, the pie will register 165°F at its
center when it's done.) Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it till serving time. Serve with
lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla. Yield: 10 to 12 rich servings.
Nutrition information per serving (1 slice, 1/10th of pie, 161g): 393 cal, 24g fat, 7g protein, 15g complex carbohydrates, 23g sugar, 2g
dietary fiber, 137mg cholesterol, 268mg sodium, 186mg potassium, 1114RE vitamin A, 3mg vitamin C, 2mg iron, 51mg calcium, 99mg
phosphorus.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved
eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.) Gently spoon
the pumpkin filling atop the cheesecake layer, filling within 1/4-inch of the top of the crust. Note: Do this carefully at first, so as not to disturb
the cheesecake layer; once you've covered the cheesecake, you can be less careful. Depending on the exact depth of your pie pan, you may
have leftover filling. Simply pour it into a custard cup or other small baker, and bake it along with the pie, removing it from the oven when it
appears set, and a cake tester inserted into the center comes out clean.
Place the pie in a preheated 425°F oven, and bake it for 15 minutes. Reduce the oven temperature to 350°F, and continue to bake for 40 to
45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when
it looks set, but still wobbles a bit in the center when you jiggle it. (If you have an instant-read thermometer, the pie will register 165°F at its
center when it's done.) Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it till serving time. Serve with
lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla. Yield: 10 to 12 rich servings.
Nutrition information per serving (1 slice, 1/10th of pie, 161g): 393 cal, 24g fat, 7g protein, 15g complex carbohydrates, 23g sugar, 2g
dietary fiber, 137mg cholesterol, 268mg sodium, 186mg potassium, 1114RE vitamin A, 3mg vitamin C, 2mg iron, 51mg calcium, 99mg
phosphorus.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved
| Ok... if you're not salivating at this point, you MUST be dead! I'll be making a couple of these and reporting back as to how much they were enjoyed in our December Issue. You do the same! Try one and let us know how it turns out... Now... GO get registered for their NEWSLETTER, the Contest, and take a look around to see what you can find to help you in meeting the needs for the Holidays! |
NEW!
Bakery Club - Three or Twelve Months
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!
Bakery Club - Three or Twelve Months
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!
Baker's Catalogue NEWS!
“Holiday Sweetstakes”! Enter for your chance to win a $1000 gift card to
The Baker’s Catalogue or one of five $100 gift card runner ups. You can sign
up right now directly on the home page through 12/9/07. See Baker's
Catalogue for details!
GIFT CERTIFICATE! Now through 12/21/07, they're offering a free $10 gift card
to customers who make purchases of $99 or more. People can redeem by
entering promotion code “GC99” at checkout!
“Holiday Sweetstakes”! Enter for your chance to win a $1000 gift card to
The Baker’s Catalogue or one of five $100 gift card runner ups. You can sign
up right now directly on the home page through 12/9/07. See Baker's
Catalogue for details!
GIFT CERTIFICATE! Now through 12/21/07, they're offering a free $10 gift card
to customers who make purchases of $99 or more. People can redeem by
entering promotion code “GC99” at checkout!
My parents moved from
Istanbul, Turkey to
Germany when I was very
young. We right away
befriended a wonderful
German couple named
Inge and Lucas. Over the
years our families became
very close and soon I
started calling them Tante
Inge (Aunt Inge) and Onkel
Lucas (Uncle Lucas).
Every Thanksgiving Day
we were invited to their
house for a wonderful
dinner. Of course it helped
that Tante Inge and Onkel
Lucas were both chefs.
They would make a
wonderful dessert named
Linzertorte. My brother
and I would always fight
over who had more than
the other. Having enough
of our bickering Tante Inge
started making 2 of those
tortes each year. One for
my brother and one for me.
Since then Tante Inge and
Onkel Lucas have passed
away and I have continued
to make their wonderful
dessert Linzertorte. Every
year I cut a special large
piece of the torte in honor
for them. I hope that I can
continue passing on this
tradition to my children,
because there is nothing
sweeter than childhood
memories that come alive
on special holidays.
"I'll bet if you emailed
Junselle's Turkish Gold,
she'd send you the recipe!"
Istanbul, Turkey to
Germany when I was very
young. We right away
befriended a wonderful
German couple named
Inge and Lucas. Over the
years our families became
very close and soon I
started calling them Tante
Inge (Aunt Inge) and Onkel
Lucas (Uncle Lucas).
Every Thanksgiving Day
we were invited to their
house for a wonderful
dinner. Of course it helped
that Tante Inge and Onkel
Lucas were both chefs.
They would make a
wonderful dessert named
Linzertorte. My brother
and I would always fight
over who had more than
the other. Having enough
of our bickering Tante Inge
started making 2 of those
tortes each year. One for
my brother and one for me.
Since then Tante Inge and
Onkel Lucas have passed
away and I have continued
to make their wonderful
dessert Linzertorte. Every
year I cut a special large
piece of the torte in honor
for them. I hope that I can
continue passing on this
tradition to my children,
because there is nothing
sweeter than childhood
memories that come alive
on special holidays.
"I'll bet if you emailed
Junselle's Turkish Gold,
she'd send you the recipe!"