Friday, March 13, 2015

A Review of the Recipes Used During Project Week

Cookbook Recipes
Lemon Loaf
  • 6 tbsp butter
  • 1 cup sugar
  • zest of 1 lemon
  • 2 eggs
  • ½ cup milk
  • 1 ½ cups flour
  • 1 tsp salt
  • 1 ½ tsp baking powder
  1. Mix together dry ingredients
  2. Cream butter, sugar, lemon zest
  3. Add eggs one at a time
  4. Place in loaf pan
  5. Bake at 350° for 1 hour
  6. To Glaze: combine 1/3 cup of sugar and juice of one lemon and glaze bread
Banana Bread
  • 3 ripe bananas, well mashed
  • 2 eggs, well beaten
  • 2 cups flour
  • ¾ cups sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ cup chopped walnuts
  1. Preheat oven to 350°F. Grease a loaf pan. 
  2. Mix the bananas and eggs together in large bowl
  3. Stir in the flour, sugar, salt, and baking soda
  4. Add walnuts
  5. Put batter in pan
  6. Bake for 1 hour
King Arthur Flour: Spiced Cider Apple Pie
(Pastry for 9 inch double crust pie)
  • 4-5 apples
  • 1/3 cup (3 ounces) boiled cider
  • 1/3 cup (2 1/2 ounces) brown sugar
  • 1/4 cup (1 ounce) King Arthur Unbleached All-purpose flour
  • 1/2 teaspoon cinnamon m1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoon lemon zest
  • 1/8 salt
  1. Peel, core and slice apples and place them in a medium bowl
  2. Measure the boiler cider, sugar, flour, spices, and salt over the fruit and toss lightly until completely coated
  3. Roll out half of the pastry dough and place it in a 9 inch pie plate
  4. Spoon the filling into the pastry shell
  5. Roll out the remaining dough and place it over the apples. Seal and crimp the crust and vent the top of the pie
  6. Bake the pie in a pre-heated 375 degree oven, until it is golden brown and bubbly, about an hour
     Pie Pastry
  • 2 cups (8 ounces) King Arthur Unbleached All-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup (6 ounces) unsalted butter, chilled and divided in half
  • 1/4 to 1/2 cup (2 to 4 ounces) ice water
  1. Combine the flour and the salt in a mixing bowl
  2. Cut in half the chilled butter using a pastry blender or your fingers. For a tender result, the at particles should be worked in quickly and remain about the size of currants
  3. Cut the remaining butter, this time leaving larger shards, about the size of cranberries
  4. Sprinkle about three tablespoons of the ice water over the flour/fat mixture and mix just until the dough begins to mass. You may need to add the additional tablespoon of ice water for this to occur
  5. Remove the dough mass to a work surface, divide into two large equal portions and press into flattened rounds about six inches in diameter. Wrap each in a plastic wrap and chill for at least 30 minutes
     Rolling Crust
  1. Remove one piece of the dough from the refrigerator and place on a well floured surface or between sheets of plastic wrap or parchment paper. Roll the dough from the center out, taking care not to roll over the edges. A circle center of the pie tin
  2. Transfer the dough to the pie plate by first folding the circle in half and then into quarters. Place the point of the quartered dough at the center of the pie tin and gently unfold
King Arthur Flour: Chocolate Tart

     For the Crust:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup confectioners’ sugar
  • 1/3 cup toasted hazelnut flour
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 egg
  • 1 1/2 cups pastry flour
  • 1/4 teaspoon salt
  1. Cream the butter with the sugar, hazelnut flour, all-purpose and egg. Add the pastry flour and salt. Press the pastry into one 10-inch, two 6-inch or four to five 4-inch removable bottom tart pans, prick with a fork and chill. 
  2. Weigh the crust with pie weights or beans and bake in a preheated 425°F oven for 5 minutes, then turn the heat down to 375°F and bake for 10 to 15 minutes longer, or until golden brown. Remove the tart from the oven and set aside to cool.
     For The Chocolate Ganache:
  • 8 ounces good quality bittersweet chocolate 
  • 1 cup heavy cream 
  • 1/2 tablespoon honey
  • 2 tablespoons unsalted butter
  1. Chop the chocolate. Bring the cream and honey to a boil and pour just to cover the chocolate. Stir gently, adding the rest of the cream gradually; when the chocolate is completely melted and smooth, cool to about 95°F, and then stir in the butter. 
  2. Pour the chocolate ganache into the cooled tart shell. Cool to room temperature, and serve with sweetened, whipped cream.

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