Archive for Bread

Smitten Kitchen’s lemon yogurt anything cake

The core recipe comes from Ina Garten … here are other ideas:

  • Swapping all of the vegetable oil with olive oil
  • Swapping a few tablespoons of the vegetable oil with a nut or coconut oil
  • Swapping grapefruit, orange, blood orange or lime for the lemon
  • Swapping blackberries or raspberries for the blueberries
  • Using 1/3 cup of poppy seeds instead of the blueberries for a lemon-poppy cake
  • Adding 1/2 cup of toasted, chopped walnuts or pecans
  • Swapping almond extract for the vanilla
  • Covering the cake, once completely cooled, with a glaze of 1 cup of powdered sugar whisked with 2 tablespoons lemon juice
  • Adding 1 cup chocolate chips to an orange version, producing something reminiscent of  Orange Chocolate Chunk Cake
  • This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
  • It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
  • This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar (leave out the extra tablespoon if you aren’t going to glaze)
3 extra-large eggs
2 teaspoons grated lemon zest (approx 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed*
1/3 cup freshly squeezed lemon juice (ignore if you aren’t going to glaze)

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil.

Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, if you want to glaze the cake, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack.

If you want to glaze, carefully place the cake on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

*Miniature wild blueberries are great for this, and pose the least risk of sinking.

Smitten Kitchen


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Easy Cheddar Wafers

Chef Martha McGinnis learned to make these cheesy wafers from her mother, who served them every Christmas.

1/2 pound sharp Cheddar cheese, grated (about 2 cups)
4 tablespoons unsalted butter, softened
1/4 teaspoon celery seeds
1/2 teaspoon worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
1 teaspoon kosher salt

In a standing mixer or food processor, beat the cheese, butter, celery seeds, Worcestershire, dry mustard, Tabasco and cayenne on medium speed or process until smooth. Add the flour and beat on low speed or process until combined. Gather the dough into a ball and knead a few times on a lightly floured surface. Shape the dough into a 12-inch log, wrap in plastic and refrigerate until firm.

Preheat the oven to 350 degrees F. Sprinkle 2 baking sheets with the salt. Slice the log 1/4 inch thick and arrange the slices 1 inch apart on the baking sheets. Bake the wafers for about 20 minutes, or until lightly browned on the bottom and around the edges. Transfer them to a wire rack to cool before serving. Yield: About 48 Wafers.

Food & Wine

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Cranberry Nut Bread

Sweet, orange-scented and chock-full of cranberries and walnuts, this bread is perfect for the holidays. It’s a classic quick bread, which means very easy to throw together. The hardest part is chopping up the fresh cranberries because they like to roll all over the place. But it’s important to use them as opposed to dried because they add a pleasant tartness and look so pretty and festive once the bread is sliced.

Begin by combining the buttermilk, orange zest, orange juice, melted butter and egg in a small bowl. You can use freshly squeezed orange juice or bottled – it doesn’t matter. Also, since the recipe calls for only 2/3 cup of buttermilk, you might not want to buy a whole carton. It’s easy to make your own by combining regular milk with a bit of lemon juice or vinegar.

1/3 cup orange juice
2 teaspoons grated orange zest, from one orange
2/3 cup buttermilk*
6 tablespoons unsalted butter, melted
1 large egg
2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fresh or frozen cranberries, chopped coarse**
1/2 cup walnuts or pecans

1. Adjust oven rack to middle position and preheat oven to 375 degrees. Spray bottom of 9 x 5-inch loaf pan with non-stick cooking spray.
2. In a small bowl, stir together orange juice, orange zest, buttermilk, butter and egg. Set aside.
3. In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
4. Scrape batter into prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce heat to 350 degrees. Continue to bake until golden brown and toothpick inserted into center of loaf comes out clean, about 45 minutes longer. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before serving.

*Make your own buttermilk by adding to 2 teaspoons lemon juice or white distilled vinegar to wet measuring cup. Add milk until level reaches 2/3 cup. Let sit about 5 minutes until mixture curdles. Makes one 9 x 5-inch loaf

**Cranberries are a bit tricky to chop because they roll all over the place. You can use a food processor if you like but I think it’s easier to just cut each one in thirds with a sharp knife. It’s only one cup so it doesn’t take long. If you’re using frozen cranberries, be sure to chop them while they’re still frozen.

Once Upon a Chef

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Basic French Toast

For each person, use this quantity:

One egg
1/4 cup milk
Drop of vanilla extract
3 slices day old bread

Optional toppings:

  • Confectioners sugar
  • Maple syrup
  • Golden syrup
  • Honey
  • Jelly
  • Nutella
  • Dulce de leche

If you don’t have day old bread, put bread in the toaster for a minute or two, just enough to dry it out a bit and make it more able to absorb the liquid.

Beat egg, milk and vanilla together in a flat-bottomed shallow bowl. Heat pan over medium heat. One at a time, soak bread slices in the egg mixture, turning the slice to ensure both sides are wet. Place bread in the hot pan, flip over when lightly browned, and serve with the topping of your choice.

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Two-Ingredient Biscuits

Makes 1 dozen biscuits. Don’t make more than you need for one meal. The absence of fat in these biscuits means that they won’t hold up well. Eat them hot and make more next time. After all, they’re quick enough to whip up any time you want.

3 cups self-rising flour, such as White Lily
1.5 cups buttermilk or regular milk
1 tablespoon sugar, optional
4 tablespoons butter, melted, optional
Heat the oven to 450°F. Lightly grease a round cake pan.

Mix the flour with the milk, adding a tablespoon of sugar if you want to. Drop by large tablespoonfuls into the greased cake pan, packing each drop biscuit close together. Pour the melted butter over top, if using.

Bake for about 20 minutes, or tops lightly browned. Do not overbake; the bottoms will get crusty and hard.

Alternate method: Pat out the dough instead of dropping into pan. Dust with flour and cut out rounds with a biscuit cutter

NOTE: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.”

The Kitchn

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Lovella’s Bubbat

I found this recipe in a Canadian blog and thought it sounded wonderful. Bubbat is a traditional type of stuffing served by Mennonite cooks.

Bubbat is really just a raisin quick bread that is baked inside the chicken while it is being roasted. It also can be baked along side the chicken or even baked in a 8 X 8 square pan and served with the chicken. Baking it inside the chicken gives it the best flavour since it is kept moist by the chicken drippings. Have you ever had this? I couldn’t find my mom’s recipe so this one is out of the Canadian Mennonite Cookbook … and it tasted the way I remember. I have a friend who always makes Bubbat to stuff her turkey. I think she adds other dried fruits chopped.

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
2 tablespoons melted butter
1/3 cup milk
1 cup of fresh raisins

Mix the dry ingredients. Add the beaten egg, melted butter and milk. Mix well, and add the raisins. You can either spread it in a greased cake pan and bake it or you can spoon it into the cavity of the chicken. I used a ordinary 3 – 3 1/2 pound fryer. I would have doubled the recipe for a large roaster. Baste the chicken with melted butter and bake uncovered for about 2 hours at 375. The drumstick should move easily and the internal temperature of the chicken should be 180F.

Mennonite Girls Can Cook

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Mom’s Passover Bagels

“Most of my mom’s recipes have disappeared, but this one was written inside a 1949 edition of Leah Leonard’s Jewish Cookery, a book that now sits on my shelf. Mom noted that she got the recipe from Dr. Evelyn B. Katz in March, 1952. These are light, airy rolls, nothing like bagels; they are called “bagels” simply because they have a hole in the middle. You can use these to make sandwiches during Passover and they are great right out of the oven and slathered with butter.”

3 eggs
1/3 cup oil
2/3 cup water
1 tablespoon sugar
1/4 teaspoon salt
1 cup matzo meal

Bring to a boil the water, sugar, salt and oil and remove from fire. Add matzo meal, stir well and cool. Add 3 eggs, one at a time. Roll into balls and put on a greased sheet and make a hole in the center with finger. Bake at 375o F for 45 minutes.

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