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French Onion Pissaladière – French Onion Tart

3 cups bread flour
2 1/4 teaspoons instant rapid-rise yeast
1 1/2 teaspoons coarse salt, divided
1 cup warm water
1 teaspoon brown sugar
1/2 cup extra-virgin olive oil, divided (plus more for oiling bowl)
4 cups (5 to 6 onions) thinly sliced yellow onions, separated into rings*
1 tablespoon honey
1 1/2 teaspoons cumin seeds, divided

In a stand mixer with the dough-hook attachment, combine bread flour, yeast, and 1 teaspoon salt. Mix on low speed until combined, then add warm water, brown sugar and 1/4 cup of olive oil. Mix on low speed until dough forms into a ball. Turn mixer to low/medium speed and mix for 10 minutes, stopping halfway through to remove dough from hook and return it to the bowl.

Remove dough from bowl and gather dough into a ball. Drizzle just enough olive oil into the mixing bowl to coat the dough; place dough back into bowl and roll to coat lightly with the oil. Cover the bowl with kitchen towel or plastic wrap and place in draft-free warm place until doubled in size, about 30 minutes.

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add sliced onions, and cook on medium-low heat until onions are lightly browned and soft, about 10-15 minutes. Add honey, 1/2 teaspoon of cumin seeds, and remaining 1/2 teaspoon of salt. Cook for 1 minute, stirring to combine well. Remove from heat.

Meanwhile, coat a sheet pan with cooking spray. Punch down dough, turn out onto prepared pan, and spread out to cover bottom of pan. Cover with plastic wrap or a kitchen towel and place in a warm, draft-free place for 30 minutes.
Preheat oven to 425 degrees F. Press dough lightly into pan, creating small craters all over surface with the back of a wooden spoon. Brush on remaining 2 tablespoon of olive oil, top with onion mixture, and remaining cumin seeds. Bake for 20 minutes, and cool slightly before cutting.

Makes 6 servings.

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Frosting Glaze

Makes 2 cups or 18 Servings at 2 tablespoons each

3 cups powdered sugar
2 tablespoons butter, softened
1/3 to 1/2 cup whipping cream
1/2 teaspoon extract, (flavor of your choice)

  1. Whisk together the powdered sugar, softened butter, and enough whipping cream to make a glaze similar to the consistency of pancake batter.
  2. The glaze should be thick enough to coat a spoon, but thin enough to run slowly so that it will cover the baked item and partially run down the sides.
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So I made pumpkin bread this morning, mini loafs as gifts. Here they are. They came out great!

Ingredients

  • 3 cups sugar
  • 1 cup Veg oil
  • 4 eggs, lightly beaten
  • 16 ounces canned unsweetened pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2/3 cup water

Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

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This year I have decided to enter my Holiday Honey Mint Cookies in the Gourmet Girl Magazine’s Virtual Holiday Cookie Crawl.

honey mint cookie

Holiday Honey Mint Cookies

Recipe makes 4 Dozen cookies

1 Cup Unsalted Butter

1 Cup Smooth peanut Butter

2 Cups White sugar

2 Eggs

2 ½ Cups all purpose flour

1 Tsp Baking Powder

¼ Tsp Salt

1 ½ Tsp Baking soda

1 Tsp pure Vanilla extract

¼ Tsp ground Nutmeg

2 Tbsp finely chopped Mint leaves

½ Cup Powdered Sugar (optional)

½ Cup Honey

¼ Cup Honey (To drizzle)

Directions:

1.)    Cream together butter, peanut butter, mint leaves, vanilla, ¼ Cup Honey and sugar. Beat in eggs.

2.)    In a separate bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Mix wet batter with the dry ingredients until well mixed. Refrigerate for 1 hour.

3.)    Roll into 1 inch balls and place on baking sheet lined with non stick baking mat. Flatten balls. Bake in a preheated 350F oven for about 10 minutes or until cookies begin to brown. Do not over bake.

4.)    Let cookies cool completely on a cookie cooling rack. After cookies are cool, with a fork drizzle honey over them. Then dust with powdered sugar. (optional)

This cookie recipe was invented while I was attending culinary school. It was around the holidays and I had a big test in baking class. I wanted to put a holiday spin on an old favorite cookie. I decided to try mixing fresh mint into the peanut cookie batter. To my surprise it tasted so refreshing and pleasant. The mint was just right and not over powering. I received an A+ on my test. The cookies were then served that night at the school restaurant. The customers seemed pleased as several of them raved and requested the recipe. I keep this recipe secret most of the time. I guess it was time to share it with everyone! That is how Honey Mint Cookies were born.

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YOU made it to the 12th day!!!

This cookie recipe was invented while I was attending culinary school. It was around the holidays and I had a big test in baking class. I wanted to put a holiday spin on an old favorite cookie. I decided to try mixing fresh mint into the peanut cookie batter. To my surprise it tasted so refreshing and pleasant. The mint was just right and not over powering. I received an A+ on my test. The cookies were then served that night at the school restaurant. The customers seemed pleased as several of them raved and requested the recipe. I keep this recipe secret most of the time. I guess it was time to share it with everyone! That is how Honey Mint Peanut Butter cookies were born.

Holiday Honey Mint Peanut Butter Cookies

Recipe makes 4 Dozen cookies

1 Cup Unsalted Butter

1 Cup Smooth peanut Butter

2 Cups White sugar

2 Eggs

2 ½ Cups all purpose flour

1 Tsp Baking Powder

¼ Tsp Salt

1 ½ Tsp Baking soda

1 Tsp pure Vanilla extract

¼ Tsp ground Nutmeg

2 Tbsp finely chopped Mint leaves

½ Cup Powdered Sugar

½ Cup Honey

¼ Cup Honey

Directions:

1.)    Cream together butter, peanut butter, mint leaves, vanilla, ¼ Cup Honey and sugar. Beat in eggs.

2.)    In a separate bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Mix wet batter with the dry ingredients until well mixed. Refrigerate for 1 hour.

3.)    Roll into 1 inch balls and place on baking sheet lined with non stick baking mat. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 350F oven for about 10 minutes or until cookies begin to brown. Do not over bake.

4.)    Let cookies cool completely on a cookie cooling rack. After cookies are cool, with a fork drizzle honey over them. Then dust with powdered sugar.

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