Scones
Rachelle Mathia
2 Cups all purpose flour
1 Tbs baking powder
1 tsp salt
1/3 Cup sugar
1 Stick frozen butter
1 1/2 Cup Heavy Cream
Orange zest
Dried cranberries
Preheat oven to 425.
In a mixing bowl, combine and sift together flour, baking powder, salt and sugar. Take a cheese grater and grate the frozen butter on top of the mixture. Combine gently (should be very easy and resemble sand).
Add zest and cranberries and stir. Mix in cream just enough to combine it all (dont want to overmix it).
Bring the mixture into a ball and transfer to a lightly floured board. Break apart the ball into 2 balls and flatten slightly so you have a mound. Cut into triangles and transfer onto an ungreased baking sheet and lightly brush cream on top. Sprinkle coarse sugar on the creamed scones and then put in oven for 15-20 minutes or until lightly browned.
For the blueberry version, I use lemon zest. If you have frozen berries, then wait until the end and add them to the top of the creamed and sugared scones, press them in slightly so they stay. I bake for 16 minutes, it's just long enough to get a deep crispy edge, mmm!
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Thursday, January 6, 2011
Wednesday, December 29, 2010
Pecan Sandies
Pecan Sandies
Martha Stewart
Prep: 15 minutes Total: 30 minutes, plus cooling
Rich, buttery, and filled with chopped pecans, sandies are closely related to shortbread. Despite their name, the well-loved cookies are hardy enough to ship (their crumbly and sandy character is revealed only when you take your first bite).
Ingredients
Makes 18.
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/2 cup packed light-brown sugar
* 1 1/2 teaspoons pure vanilla extract
* 1/4 teaspoon salt
* 1 cup all-purpose flour (spooned and leveled)
* 1 cup pecans, coarsely chopped
Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
2. Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
3. Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. (To store, keep in an airtight container, up to 5 days.)
Martha Stewart
Prep: 15 minutes Total: 30 minutes, plus cooling
Rich, buttery, and filled with chopped pecans, sandies are closely related to shortbread. Despite their name, the well-loved cookies are hardy enough to ship (their crumbly and sandy character is revealed only when you take your first bite).
Ingredients
Makes 18.
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/2 cup packed light-brown sugar
* 1 1/2 teaspoons pure vanilla extract
* 1/4 teaspoon salt
* 1 cup all-purpose flour (spooned and leveled)
* 1 cup pecans, coarsely chopped
Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
2. Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
3. Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. (To store, keep in an airtight container, up to 5 days.)
Wednesday, December 22, 2010
Papaya Chutney
Papaya Chutney
Papaya Chutney
Martha Stewart
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 3 cups.
* 3 medium papayas, peeled, seeded, and chopped (about 2 cups)
* 1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber
* 1/2 green or red bell pepper, or a combination, finely chopped
* 1/4 whole lime, diced
* 2 teaspoons ground ginger or minced peeled fresh ginger
* 3 teaspoons coarse salt
* 1 cup white vinegar
* 1 1/2 cups sugar
* 3/4 cup water
Directions
1. Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
2. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator for up to 6 months.
Papaya Chutney
Martha Stewart
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 3 cups.
* 3 medium papayas, peeled, seeded, and chopped (about 2 cups)
* 1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber
* 1/2 green or red bell pepper, or a combination, finely chopped
* 1/4 whole lime, diced
* 2 teaspoons ground ginger or minced peeled fresh ginger
* 3 teaspoons coarse salt
* 1 cup white vinegar
* 1 1/2 cups sugar
* 3/4 cup water
Directions
1. Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
2. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator for up to 6 months.
Spicy Popcorn
Spicy Popcorn
Martha Stewart
Don't worry if you don't have a popcorn maker -- you can achieve the same results in a 4-quart pot.
Ingredients
* 2 tablespoons vegetable oil
* 3/4 cup popping corn kernels
* 4 tablespoons unsalted butter, melted
* 1 teaspoon garam masala
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper
Directions
1. Heat a 4-quart pot with a tight-fitting lid on the stove top. Add the oil and swirl it around to coat the bottom of the pot. Get it hot enough to sizzle when the kernel hits the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of the burner once or twice until you hear the first few kernels pop. Once the corn is popping, swirl the pot continuously until the popping stops. Or, use a popcorn maker if you want to. Dump the popcorn in a large bowl.
2. Pour the melted butter over the corn and toss well to fully coat the kernels. Sprinkle the spices over the popcorn and toss until everything is well combined.
Martha Stewart
Don't worry if you don't have a popcorn maker -- you can achieve the same results in a 4-quart pot.
Ingredients
* 2 tablespoons vegetable oil
* 3/4 cup popping corn kernels
* 4 tablespoons unsalted butter, melted
* 1 teaspoon garam masala
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper
Directions
1. Heat a 4-quart pot with a tight-fitting lid on the stove top. Add the oil and swirl it around to coat the bottom of the pot. Get it hot enough to sizzle when the kernel hits the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of the burner once or twice until you hear the first few kernels pop. Once the corn is popping, swirl the pot continuously until the popping stops. Or, use a popcorn maker if you want to. Dump the popcorn in a large bowl.
2. Pour the melted butter over the corn and toss well to fully coat the kernels. Sprinkle the spices over the popcorn and toss until everything is well combined.
Sweet and Savory Nuts
Sweet and Savory Nuts
Martha Stewart
These nuts get an extra kick from a sprinkle of ancho chili powder.
Ingredients
* 1 large egg white
* 1 teaspoon cocoa powder
* 1 teaspoon ancho chili powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon kosher salt
* 1/4 cup sugar
* 2 cups nuts (pecans, walnuts and almonds)
Directions
1. Preheat oven to 325 degrees Fahrenheit.
2. Lightly beat egg white in a large bowl. Add all remaining ingredients except nuts, mixing until slightly frothy. Fold in nuts.
3. Spray or lightly grease a rimmed baking sheet. Pour mixture onto sheet, spreading nuts out in a single layer. Bake until crispy, 40 to 45 minutes, turning once after 20 minutes. Cool completely before serving.
Martha Stewart
These nuts get an extra kick from a sprinkle of ancho chili powder.
Ingredients
* 1 large egg white
* 1 teaspoon cocoa powder
* 1 teaspoon ancho chili powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon kosher salt
* 1/4 cup sugar
* 2 cups nuts (pecans, walnuts and almonds)
Directions
1. Preheat oven to 325 degrees Fahrenheit.
2. Lightly beat egg white in a large bowl. Add all remaining ingredients except nuts, mixing until slightly frothy. Fold in nuts.
3. Spray or lightly grease a rimmed baking sheet. Pour mixture onto sheet, spreading nuts out in a single layer. Bake until crispy, 40 to 45 minutes, turning once after 20 minutes. Cool completely before serving.
Honey-Gingerbread Cookies
Honey-Gingerbread Cookies
Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. For the how-to to create different shapes, see Shaped Gingerbread Cookies.
To prepare gingerbread men shaped cookie ornaments as seen on "Mad Hungry" TV, add a small hole at the top of the cookies before baking. The gingerbread men can be turned into hanging ornaments by threading string through the hole.
Ingredients
Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men.
* 5 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking soda
* 1 1/2 teaspoons salt
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cloves
* 1 teaspoon freshly grated nutmeg
* 2 sticks (16 tablespoons) unsalted butter, room temperature
* 1 cup granulated sugar
* 2 large eggs
* 1 cup honey
* 1/2 cup unsulfured molasses
* Royal Icing
Directions
1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.
Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. For the how-to to create different shapes, see Shaped Gingerbread Cookies.
To prepare gingerbread men shaped cookie ornaments as seen on "Mad Hungry" TV, add a small hole at the top of the cookies before baking. The gingerbread men can be turned into hanging ornaments by threading string through the hole.
Ingredients
Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men.
* 5 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking soda
* 1 1/2 teaspoons salt
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cloves
* 1 teaspoon freshly grated nutmeg
* 2 sticks (16 tablespoons) unsalted butter, room temperature
* 1 cup granulated sugar
* 2 large eggs
* 1 cup honey
* 1/2 cup unsulfured molasses
* Royal Icing
Directions
1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.
Swiss Meringue Buttercream
Swiss Meringue Buttercream
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
Ingredients
Makes 12 cups.
* 12 large egg whites
* 3 3/4 cups sugar
* 4 1/2 cups (9 sticks) unsalted butter, room temperature, cut into tablespoons
* 1 tablespoon pure vanilla extract
Directions
1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
2. Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.
3. Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
Ingredients
Makes 12 cups.
* 12 large egg whites
* 3 3/4 cups sugar
* 4 1/2 cups (9 sticks) unsalted butter, room temperature, cut into tablespoons
* 1 tablespoon pure vanilla extract
Directions
1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
2. Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.
3. Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
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