Week 30 -- Introduction to Baking

Just seven ingredients are used for most non-yeast baking products.

  • Eggs - nature's perfect food
    • Eggs add structure to baked products via the coagulation of proteins
    • Eggs emulsify fats and liquids, because they contain lecithin, an emulsifying agent
    • Eggs contribute to leavening, incorporating air in beaten eggs, with heat the air expands, gets constrained by the protein web, hence leavening the baked product
    • Eggs provide some shortening due to the fat content of the yolks, thus tenderizing the baked product
    • Egg provide moisture, they're mostly water, and the moisture turns to steam which helps leavening
    • Eggs add flavor and nutrition
    • Eggs add color, think egg wash brushed on a baked product before baking, giving nice golden color
  • Flour
    • Flour adds the bulk of the structure to most baked products
    • Wheat flours can be either strong or weak, strong flour is high in protein and low in starch (used for breads, yeast dough products, chewy things, weak flour is low in protein, high in starch (used in cakes, pies, cookies, pastries)
  • Fat
    • Fat is crucial because it tenderizes the product, soften the texture
    • Fat brings moisture, richness, mouthfeel, buttery flavor
    • Fat decreases staling times
    • Fat helps leavening when used in the creaming method, because it helps trap air
  • Flavor
    • Flavor comes from all the ingredients, eggs, flour, fats, etc
    • Flavor may also be added by flavoring agents like extracts, nuts, chips, salt
  • Liquid
    • Different liquids will produce various results
    • Milk not only brings water but also sugars and proteins
    • Buttermilk brings acid to the mix, affecting baking powder and baking soda
    • Heavy cream adds fat
    • Fruit juices bring acid and sugar to the mix
  • Leavener
    • The engine of baking, providing lift
    • Leavening agents produce gas (air) that increases the volume of the baked product
    • Baked goods are leavened biologically or chemically or mechanically
    • Yeast is a biological leavening agent, consuming sugars and giving off carbon dioxide gas
    • Chemical leaveners include baking powder or baking soda release gas based on chemical reaction
    • Baking powder is baking soda with an acid added to it, so it needs only moisture to activate it
    • Mechanical leavening refers to steam from things like eggs or other forms of liquids, steam gets trapped in the protein web and provides lift as it expands
  • Sugar
    • Sugar sweetens baked goods and adds flavor
    • Sugar also weakens glutin structure for cakes, pies, cookies, creating tenderness
    • Sugar can give crust color
    • Sugar delays staling
    • Heating sugar and mixing into egg whites produces meringues, or airyness in angel food cake

Quick breads are quick to make and quick to bake. With only a few basic ingredients and no yeast, everyone can produce a wide variety of muffins, biscuits, scones, and loaf breads.

Quick Bread Mixing Methods

  • Bicuit Method
    • Used for biscuits and scones, very similar to the technique for flaky pie doughs
    • Goal is to create a baked good that is light, flaky, and tender
    • Measure all ingredients carefully by weight, not volume
    • Sift dry ingredients
    • Cut in the fat, which should be in solid form, leaving pea sized fat globules, it's where these globs of fat melt away when baking that gives fluffiness to biscuits
    • Combine the liquid ingredients, including eggs
    • Add the liquid ingredients to the dry
    • Mix until they are just combined -- over mixing causes toughness and inhibits the rise
    • Make up the dough into desired shape, eg., cut with round biscuit cutter, or cut or form any desired shape
    • Then bake

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  • Muffin Method
    • Muffins are cake-like and made in a muffin pan
    • Batters for muffins and quick loaves are generally interchangeable
    • Banana nut loaf batter can also be panned for banana nut muffins
    • Goal of muffin method is to produce tender products with even shape
    • Mix only until ingredients are fully incorporated
    • Over mixing cause toughness and may cause large holes to form inside the baked products, a condition known as tunneling
    • Measure all ingredients carefully by weight, not volume
    • Sift dry ingredients together
    • Combine the liquid ingredients, including melted fat
    • Add the liquid ingredients to the dry ingredients, stir until combined
    • Make up the batter into desired product (muffins or loaves)
    • Then bake
  • Creaming Method
    • Comparable to the mixing method used for many cakes
    • The final product will be cake like, with fine texture
    • Less danger of over mixing because of the higher fat content that shortens gluten strands and tenderizes the batter
    • Measure all ingredients carefully by weight, not volume
    • Sift dry ingredients (helps incorporate air in the mix)
    • Combine softened fat and sugar in mixer, creaming together until the color lightens and the mixture fluffs, light and airy, this incorporates air in the mix (essential for good leavening)
    • Whip the eggs well to add more air, then add the eggs gradually, in small increments, mixing well to emulsify the fat and egg
    • Add the dry and liquid ingredients to the creamed fat alternately
      • Add a portion of dry ingredients, then a portion of liquid, repeat
      • Done to prevent over mixing and for keeping the butter and sugar mixture from curdling, over mixing creates chewiness, and drives the air out, so fold in ingredients gently
      • Be careful with ingredients that have acid content, such as vanilla extract, and add them last to prevent curdling the eggs
    • Make up the batter into desired product (eg., brownies in a pan, or portion cookies)
    • Then bake

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Chemical Leavening Agents

  • Quick breads are made with chemical leavening agents, mostly baking soda and baking powder
  • This sets them apart from yeast breads that require additional time for fermentation and proofing
  • Chemical leavening agents release gases through chemical reactions between acids and bases contained in the formula, notably CO2
  • These gases form bubbles or air pockets throughout the dough or batter
  • As the product bakes, the dough or batter sets around these air pockets, giving the quick bread its rise and texture
  • Baking Soda (sodium bicarbonate)
    • Baking soda is an alkaline compound (a base) which releases carbon dioxide gas if both acid and moisture are present
    • Heat is not necessary for this reaction to occur
    • So, products made with baking soda must be baked at once, before the carbon dioxide has a chance to escape from the batter
    • Acids that react with baking soda in quick breads are commonly buttermilk, sour cream, lemon juice, honey, molasses, and fresh fruit
  • Baking Powder
    • Mixture of baking soda and one or more acids, generally cream of tarter which is the scrapings of sediments from wine barrels (acid)
    • Also contains a starch to prevent lumping and balance the chemical reactions
    • Because baking powder already contains an acid, formulas with baking powder need not contain any acids
    • Single acting baking powder reacts with moisture only
    • Double acting baking powder reacts with moisture, then again with heat applied
    • High-Rise Pancake Tip: To boost your commercial pancake mix, add a tbs of baking powder and a tsp of lemon juice to a batter quantity for a dozen pancakes, for high rise pancakes

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Easy Buttermilk Biscuits

  • Using biscuit method, cutting fat into dry ingredients
  • Ingredients
    • 2 cups AP flour (more for counter top/table surface)
    • 3/4 tsp salt
    • 1 tbs sugar
    • 1/2 tsp baking soda
    • 2 tsp baking powder
    • 8 tbs butter to mix with buttermilk
    • 1 tbs butter to melt and brush on biscuits when done
    • 1 cup very cold buttermilk
  • Procedure
    • Put buttermilk in freezer about 10 minutes before using to get very cold
    • Melt butter in microwave, set aside to cool
    • Mix all dry ingredients together, flour, salt, sugar, baking powder in large bowl
    • After buttermilk is chilled and butter cooled, mix buttermilk and 8 tbs butter, stir with fork until butter forms small globules
    • Add buttermilk mixture to dry ingredients, stir with rubber spatula just until all flour is incorporated and batter pulls away from sides of bowl, should be thick. If flour is wet, add more flour 1 tbs at a time and mix, repeat until dough is thick, slightly sticky
    • Sift flour over rolling out surface, then plop biscuit dough in the middle of the flour, sift a bit more flour on top of the biscuit ball
    • Roll out the dough, or just pat it down to consistent thickness by hand, 3/4 to 1.25 inch
    • Cut into any shape desired, square, triangle, round with biscuit cutter, etc, approx 2 inches (whatever size you want, but be consistent in size for consistency of baking)
    • Place on baking sheet with parchment paper, about 1.5 inches apart
    • Bake at 450F for 10-15 minutes, until golden, start checking at 8 minutes
    • Top with melted butter, serve

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Easy Cheddar Chive Buttermilk Biscuits

  • Using biscuit method, cutting fat into dry ingredients
  • Ingredients
    • 2 cups AP flour (more for counter top/table surface)
    • 3/4 tsp salt
    • 1 tbs sugar
    • 1/2 tsp baking soda
    • 2 tsp baking powder
    • 8 tbs butter to mix with buttermilk
    • 1 tbs butter to melt and brush on biscuits when done
    • 1 cup very cold buttermilk
    • 1 cup finely shredded cheddar cheese
    • 1/4 cup fresh chives, finely chopped
  • Procedure
    • Put buttermilk in freezer about 10 minutes before using to get very cold
    • Melt butter in microwave, set aside to cool
    • Mix all dry ingredients together, flour, salt, sugar, baking powder in large bowl, and mix in the cheese and chives here
    • After buttermilk is chilled and butter cooled, mix buttermilk and 8 tbs butter, stir with fork until butter forms small globules
    • Add buttermilk mixture to dry ingredients, stir with rubber spatula just until all flour is incorporated and batter pulls away from sides of bowl, should be thick. If flour is wet, add more flour 1 tbs at a time and mix, repeat until dough is thick, slightly sticky
    • Sift flour over rolling out surface, then plop biscuit dough in the middle of the flour, sift a bit more flour on top of the biscuit ball
    • Roll out the dough, or just pat it down to consistent thickness by hand, 3/4 to 1.25 inch
    • Cut into any shape desired, square, triangle, round with biscuit cutter, etc, approx 2 inches (whatever size you want, but be consistent in size for consistency of baking)
    • Place on baking sheet with parchment paper, about 1.5 inches apart
    • Bake at 450F for 10-15 minutes, until golden, start checking at 8 minutes
    • Top with melted butter, serve

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Easy Orange Cranberry Scones

  • Using biscuit method, cutting fat into dry ingredients
  • Ingredients for the Scones
    • 1 cup heavy cream (chilled in freezer)
    • 8 tbs butter
    • 2 cups AP flour
    • 6 tbs sugar
    • 1 tbs baking powder
    • 1/2 tsp salt
    • Zest of 1 orange
    • 1 cup fresh cranberries, chopped
  • Ingredients for the Glaze
    • 2 cups powdered sugar
    • 1 tbs milk or half & half
    • 3-4 tbs fresh orange juice
  • Procedure for the Scones
    • Preheat oven 400F, line baking sheet with parchment paper
    • Put cream in freezer to chill for 10 minutes
    • Melt butter in microwave, set aside to cool down
    • Mix flour, baking powder, sugar, zest, and salt in large bowl, add cranberries and stir
    • After the cream has chilled and butter has cooled, mix with fork until butter forms small globules
    • Add cream mixture to the dry ingredients with rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl, the batter will be thick, don't over mix
    • Use scoop or large spoon to portion scone balls evenly on the pan, about 2 inches apart to allow for spreading
    • Refrigerate the scones for about 1/2 hour (scones can be cooled closely spaced on one pan, then spread out on 2 pans for baking)
    • Bake for 20-22 minutes, until golden brown, start checking at 15 minutes, cool on wire rack
  • Procedure for the Glaze
    • Combine powdered sugar, milk, and orange juice in medium-size bowl
    • Whisk well to smoothness, thick but drizzle-able glaze, if too thin add more powdered sugar, if too thick more cream
    • Drizzle glaze over scones, let sit 15 minutes to let glaze set, then serve

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Brownies via Creaming Method (for cakey texture)

  • Using creaming method, cream cold fat and sugar together in mixer to incorporate air to help the leavening
  • Ingredients
    • 1 cup sugar
    • 1/2 cup butter
    • 1 tsp vanilla
    • 2 eggs, beaten
    • 1/2 cup flour
    • 1/3 cup cocoa
    • 1/4 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup any nuts, fruit you want
  • Procedure
    • Put sugar and butter in the mixer bowl, cold butter, mix until creamy, light, and fluffy, it will increase in volume as it incorporates air
    • Add eggs, recalling that the egg liquid and the fat don't mix, but the yolks in the eggs are an emulsifier, so continue mixing the butter and sugar at lowest speed, and add the egg slowly, dripping slow, to allow the products to emulsify properly (most critical point in the method)
    • When the butter, sugar, and eggs are mixed to consistent smoothness, add dry ingredients (flour, cocoa, baking powder, salt), folding in by hand with rubber spatula
    • Spoon into a baking tray, smooth out and bake at 350F for 25-30 minutes, start checking at 20 minutes

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Brownies via Muffin Method (for dense texture)

  • Using muffin method, start with melted butter and sugar for batter
  • Ingredients
    • 1 cup sugar
    • 1/2 cup butter
    • 1 tsp vanilla
    • 2 eggs, beaten
    • 1/2 cup flour
    • 1/3 cup cocoa
    • 1/4 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup any nuts, fruit you want
  • Procedure
    • Put sugar and melted butter in the mixer bowl, mix until smooth
    • Add eggs, recalling that the egg liquid and the fat don't mix, but the yolks in the eggs are an emulsifier, so continue mixing the butter and sugar at lowest speed, and add the egg slowly, dripping slow, to allow the products to emulsify properly (most critical point in the method)
    • When the butter, sugar, and eggs are mixed to consistent smoothness, add dry ingredients (flour, cocoa, baking powder, salt), folding in by hand with rubber spatula
    • Spoon into a baking tray, smooth out and bake at 350F for 25-30 minutes, start checking at 20 minutes
    • These brownies will not rise up as much, because we did not add air into the fat and sugar mixture as with the creaming method, not so cakey as creaming method, but denser, more fudge-like

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Blueberry Muffins

  • Using muffin method, dry ingredients are mixed with liquid fat (melted butter)
  • Ingredients
    • 8 oz flour
    • 5 oz sugar
    • 1 tsp vanilla
    • 2 tsp baking powder
    • 1/4 tsp sal
    • 1 egg, beaten
    • 8 oz milk
    • 2 oz butter, melted
    • 1 tsp vanilla
    • 6 oz blueberries
  • Procedure
    • Sift the dry ingredients together, adding some air
    • Put melted butter, beaten egg and milk in the mixer bowl, then add the dry ingredients
    • Mix all the ingredients together, wind up with muffin batter, carful not to over mix
    • Take frozen blueberries and lightly coat with flour, by rolling around in bowl of flour, do this to prevent the streaking of blueberry color throughout the batter (keep separate)
    • Add floured blueberries to the batter, fold in by hand
    • Portion the batter evenly in the muffin cups
    • Bake at 375F for 25-30 minutes, start checking at 20 minutes, insert toothpick to determine doneness

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Butter Crackers

  • Ingredients
    • 1 cup AP flour
    • 1.5 tsp baking powder
    • 1.5 tsp sugar
    • 1/4 tsp salt, plus 1/4 tsp more for sprinkling on top (mixed with butter)
    • 3 tbs cold butter, in chunks
    • 1.5 tbs melted butter for brushing onto cracker tops after baking
    • 1 tbs canola oil (olive oil)
    • 1/3 cup water
  • Procedure
    • Preheat oven to 400F
    • Put flour, baking powder, sugar, and 1/4 tsp salt in processor, pulse to combine
    • Add cold butter and pulse to combine, form pea-sized clumps of butter
    • Add canola/olive oil, pulse to combine
    • Add water a bit at a time, pulse to combine, dough should begin to form a ball
    • Roll dough out as thin as possible, try pasta roller if desired, 1/8" thick is good
    • Use cookie cutters/knife/pizza cutter to cut dough out
    • Poke 5-6 holes with a skewer, to help the crackers bake and for decoration
    • Bake the crackers on parchment paper lined baking sheet for 10 minutes, or until starting to brown
    • When crackers come out, brush with 1.5 tbs melted butter with 1/4 tsp salt mixed in
    • Cool on rack,then eat

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Cheddar Cheese Crackers

  • Ingredients
    • 10 oz sharp cheddar, grated (about 2.5-3 cups)
    • 12 oz AP flour
    • 3 tbs ice water
    • 1 tsp salt
    • 5 tbs chilled butter, cut into pieces
    • 3 tbs cold butter, in chunks
    • 3 tbs sesame seeds
  • Procedure
    • Preheat oven to 350F
    • Pulse cheese, flour, salt in processor to combine (4-6 pulses should do)
    • Add butter and pulse until the largest pieces are pea-sized (4-6 more pulses)
    • Drizzle in 2 tbs ice water and pulse 2-3 more times
    • Dough should stick together when squeezed in hand, if not add another tbs ice water
    • On counter, roll the dough into a 2 inch diameter log
    • Spread sesame seeds evenly on the counter, and roll the log for the seeds to adhere
    • Wrap the dough in plastic wrap and chill for at least 2 hours
    • Using sharp knife, slice the log into 3/16 inch rounds, and transfer to parchment paper lined baking sheet, spaced about 1 inch apart
    • Prick each cracker 3-4 times with a fork to keep them from rising
    • Bake 12 minutes at 350F, then rotate the sheet and bake for another 5-10 minutes, or till golden
    • Cool on rack,then eat

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Pimiento Cheese Squares

  • Ingredients
    • 1 (4 oz) jar diced pimiento
    • 1 tbs paprika
    • 1.5 cups AP flour
    • 1 tsp salt
    • 1/2 cup softened butter, cut into pieces
    • 2.5 cups shredded sharp cheddar cheese
    • 1/2 tsp cayenne pepper (optional)
  • Procedure
    • Preheat oven to 350F
    • Drain pimiento, pat dry with paper towels, and finely chop. Stir paprika, salt, and cayenne pepper (if using) into flour. Gradually add chopped pimiento to flour mixture, tossing to coat.
    • Beat cheese and butter at medium speed with mixer until blended. Gradually add flour mixture, beating just until combined.
    • Turn out onto a well-floured surface. Divide into 2 equal portions (to make it easier to roll out); flatten each into a square. Roll each square to 1/8-inch thickness.
    • Cut with a 1 1/2-inch square cutter, or use a knife or pizza/pastry cutter. Place 1 inch apart on parchment paper-lined baking sheets.
    • Bake 15 to 20 minutes; cool on wire rack 30 minutes, then eat.

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Oven Baked Donuts Glazed

  • Ingredients (makes 6 donuts)
    • 1/2 cup AP flour
    • 2 tbs sugar
    • 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/8 tsp salt
    • 1/16 tsp nutmeg (slight pinch, just for tinge of flavor)
    • 1/4 cup buttermilk
    • 1 egg
    • 1 tbs canola/olive oil
    • 1/4 tsp vanilla
    • 1 cup powdered sugar
    • 1/4 tsp vanilla
    • 1.5 tbs milk or more if needed
  • Procedure
    • Mix all dry ingredients, flour, sugar, baking powder, baking soda, salt, nutmeg
    • In another bowl, mix all liquid ingredients, buttermilk, egg, canola/olive oil, vanilla extract, whisk well
    • Mix dry and liquid ingredients, don't overmix
    • Pour into donut pan (6 donuts), or muffin pan (6 muffins) equal portions
    • Preheat oven to 400F, bake for 8-10 minutes, until toothpick inserted comes out clean
    • Make glaze
      • 1 cup powdered sugar
      • 1/4 tsp vanilla extract
      • 1 tbs milk, then add 1/2 tbs milk increments until desired consistency is achieved
    • Coat each donut in the glaze and place on wire rack to cool
    • Alternatively, coat donuts with powdered sugar, cinnamon sugar, or enjoy plain
    • Serve as is or with fruit jam, preserves, ice cream, chocolate syrup, etc

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Dutch Baby Pancake

  • Ingredients
    • 3 eggs
    • 1/2 cup AP flour
    • 1/2 cup milk
    • 1 tbs sugar (or more to taste)
    • 1/2 tsp vanilla extract (or more to taste)
    • 1/8 tsp salt
    • 1/16 tsp nutmeg
    • 4 tbs butter
  • Procedure
    • Preheat oven to 400F
    • Combine eggs, flour, milk, sugar, vanilla, salt, and nutmeg in a blender and blend until smooth
    • Place butter in a 10-inch cast iron skillet or baking dish and place in the oven, as soon as the butter melts (don't brown the butter), remove skillet from oven, and add batter to the skillet
    • Return skillet to the oven and bake for 20-25 minutes, until the pancake is puffed and golden
    • Remove skillet from oven, remove the entire Dutch baby from the skillet and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy
    • Move to cutting board and cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar

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Belgian Waffles

  • Ingredients (makes 2 servings, 5 7-inch Belgian waffles)
    • 2 eggs, separated, room temperature
    • 1.5 cups buttermilk, room temperature
    • 2 tbs melted butter
    • 2 tbs canola/olive oil (adds crispness)
    • 1 cup AP flour
    • 4 tsp yellow cornmeal or cornstarch (adds crispness)
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp sugar
  • Procedure
    • Grease and preheat Belgian waffle iron, or regular waffle iron
    • In large bowl, beat together the egg yolks, buttermilk, butter and oil until well combined
    • In separate bowl combine dry ingredients, whisking together, evenly distributed
    • Gently stir dry ingredients into wet ingredients, don't beat or overmix to prevent tough waffles
    • Beat egg whites until stiff peaks, gently fold into the batter (makes light, airy waffles)
    • Bake waffles in Belgian waffle iron
    • To keep waffles crisp, while continuing to bake more, lay on wire rack in 175F oven

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Swedish Pancakes

  • Ingredients
    • 3 large eggs
    • 1.25 cups milk
    • 3/4 cup AP flour
    • 1 tbs sugar
    • 1/2 tsp salt
    • 1 tbs butter, or as needed for frying
  • Procedure
    • Beat eggs in a mixer until thick and lemon-colored, 3 to 5 minutes
    • Stir in milk
    • Sift flour, sugar, and salt together in a bowl, whisking together, evenly distributed
    • Add to egg mixture in increments, mix until batter is smooth, don't over mix
    • Grease a griddle with butter, and heat over medium heat, don't brown the butter
    • Drop tablespoonfuls of batter on the griddle, spread to make thin pancakes
    • Cook until light brown on bottom, 1 to 2 minutes
    • Flip and continue cooking until second side is light brown, 1 to 2 minutes more
    • Serve with fruit or berry sauce, or maple syrup or confectioner's sugar, or whatever you like

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Scottish Pancakes

  • Ingredients
    • 2 large eggs
    • 4 tsp baking powder
    • 1.5 cups milk
    • 3 cups AP flour
    • 1/3 cup sugar
    • 1/2 tsp salt
    • 2 tbs butter, melted, more for frying
  • Procedure
    • Sift together the flour and baking powder into a large bowl
    • In a medium bowl, whisk the eggs and sugar together until combined, then whisk in the milk
    • Use a spoon to make a well in the flour mixture, then pour in the wet ingredients while continuing to whisk
    • Pour in the melted butter and stir, gently, until the butter is mixed in to the batter
    • Grease a griddle with butter, and heat over medium heat, don't brown the butter
    • Ladle/spoon a quarter cup of batter onto the heated surface and let cook for 2 or 3 minutes until bubbles appear on the surface and the edges look golden brown
    • Flip the pancake and let cook for another minute until lightly browned
    • Keep warm in a pre-heated oven set to 175F
    • Serve with fruit or berry sauce, or maple syrup or confectioner's sugar, or whatever you like

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Finnish Pancakes

  • Ingredients
    • 4 tbs butter
    • 4 eggs
    • 3/4 tsp salt
    • 2.5 cups milk
    • 1 cup AP flour
    • 1/4 cup sugar
    • Any desired toppings
  • Procedure
    • Place the butter in a lightly greased 9×13 baking pan and place in an oven already heated to 400F, the butter will melt and slightly bubble
    • In a separate bowl, whisk the eggs together, then add the flour, milk, salt and sugar and mix until the batter is fairly thin
    • Remove the pan from the oven and slowly pour the batter into the dish
    • Bake for 25 to 30 minutes until golden brown around the edges and bubbling up
    • Serve with whipped cream, fresh fruit, various jams or jellies or preserves, maple syrup, powdered sugar, or anything you like

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Coffee Cake

  • Ingredients -- Filling
    • 5.8 oz light brown sugar
    • 1.06 oz AP flour
    • 2 tsp ground cinnamon
    • 1/8 tsp nutmeg
    • 1 oz chopped roasted pistacios or almonds (optional)
  • Ingredients -- Streusel Topping
    • 4.75 oz light brown sugar
    • 4.23 oz AP flour
    • 2 tsp ground cinnamon
    • 1/4 tsp salt
    • 1/8 tsp nutmeg
    • 1/2 tsp salt
    • 1/2 cup butter, diced
    • 1 oz chopped roasted pistacios or almonds (optional)
  • Ingredients -- Cake
    • 9.52 oz AP flour
    • 1.1 oz cornstarch
    • 2.5 tsp baking powder
    • 3/4 tsp salt
    • 3/4 cup butter
    • 7.5 oz sugar
    • 3.5 oz light brown sugar
    • 3 eggs, room temperature
    • 2 tsp vanilla extract
    • 1 cup sour cream
  • Procedure
    • In a small bowl whisk together the filling ingredients and set aside
    • Combine all dry streusel ingredients and whisk together, then add the butter and mix well with fingers, mashing it up and breaking it up over and over, until a crumbly mixture
    • Weigh the flour for the cake, then put in sifter over large bowl, add weighed cornstarch, baking powder, and salt, sift all into bowl together, stir/whisk well
    • Cream the butter in stand mixer (paddle) till light and fluffy, add sugar and cream together well with butter, incorporating air
    • Add light brown sugar, keep mixing, scrape bowl down frequently to ensure good mix
    • Add 3 eggs, one at a time, low mixer speed, keep mixing to incorporate, emulsifying the egg with the butter
    • Add sour cream, keep mixing well to incorporate air
    • Add the dry ingredient mix, low speed, just long enough to bring together (don't add glutin by over mixing), continue mixing with a spatula until all ingredients arer combined, should be a thick batter
    • Use 9 x 9 baking dish, 8 x 8 is ok (save some batter to make a couple muffins), line with parchment paper
    • Spread out half the batter, then top with filler
    • Spread the remaining batter on top of the filler, careful not to upset upset the filler too much
    • Top with streusel
    • Bake at 350F for 50 minutes, check at 45 minutes, check doneness with a toothpick inserted, should come out clean

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Chapati (East African flatbread)

  • Ingredients (makes 5 to 6 flatbreads 8 to 9 inches in diameter) scale up for larger quantities
    • 3/4 lb bread flour or AP flour
    • 3/4 tsp salt
    • 1/3 tsp sugar
    • 1 tbs + 1 tsp canola/olive oil
    • 1/2 cup warm water, plus 1/4 cup as needed
  • Procedure
    • Add flour to a large mixing bowl, add salt and sugar, mix dry ingredients well
    • Add 1/2 cup water and oil, bring ingredients together
    • Transfer to floured work surface, and knead, adding a little water at a time as needed to form a soft/firm dough, maybe a bit sticky yet, work it well, looking for not too wet and not too dry
    • Cover with plastic wrap and allow to rest 20-30 minutes
    • On floured surface work the dough some more until nice and smooth, then cover with wrap and allow to rest another 10 minutes
    • Divide dough into 5-6 portions, form balls then disks
    • Use rolling pin to flatten into a large oval of desired thickness (about 3/16 inch)
    • Coat the oval with thin layer of oil, then roll up on long side to make thin log
    • Roll up log to make layered disk, set aside, finish with the rest of the portions
    • Flour the work surface, and roll out the disks
    • Start the chapati in a dry saute pan, then add a light layer of oil to pan then continue frying, add another light layer of oil and flip, cook until golden
    • Put the cooked chapatis between layers of paper towel until ready to serve

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Seafood Pancakes

  • Ingredients
    • 1/2 lb seafood (shrimp or scallops)
    • 1/2 cup AP flour
    • 1/4 tsp baking powder
    • 1/4 tsp salt, 1/4 tsp black pepper
    • 10 oz club soda
    • 2 tbs minced chives or green onions
  • Procedure
    • Puree seafood in processor
    • Add 1/2 cup flour, 1/4 tsp baking powder, salt and pepper, club soda, mix well
    • Stir in chives or green onions
    • Fry in 12 inch iron skillet with 3 tbs oil, four 3-4 inch pancakes in each batch
    • Set aside each batch on cooling rack, keep warm in 175F oven
    • Serve with herbed sour cream/mayo sauce

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Old-Fashioned Pancakes

  • Ingredients for 12 small (1/4 cup batter) hi-rise pancakes
    • 1.5 cups all-purpose flour
    • 5 tsp baking powder
    • 3/4 tsp salt
    • 1 tbs sugar
    • 1.25 cups milk
    • 1 egg
    • 3 tbs melted butter
    • 1 tsp lemon juice
  • Procedure
    • Blend all ingredients (sifting dry ingredients)
    • Add wet ingredients, melted butter goes in last, and whisk together quickly to prevent melted butter from congealing in the cold liquid ingredients
    • Let batter rest 5 minutes to allow the baking powder to activate
    • Fry in 12 inch iron skillet at 375F (when batter is added to pan the temperature will drop to 360F to 370F, with 2 to 3 tbs oil, 3 to 4 pancakes (1/4 cup- batter each)
    • Flip when bubbles and holes form in the middle of the pancakes
    • Set aside each batch on cooling rack to prevent becoming soggy, keep warm in 175F oven
    • Serve with jams, maple syrup, butter, powdered sugar, etc

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English Crumpets

  • Ingredients
    • 6.3 oz all-purpose flour
    • 8.25 oz warm water (105F)
    • 1 tsp yeast
    • 1/2 tsp salt
    • 1 tsp baking powder
    • 1 tsp sugar
    • 1 tbs canola oil and 1 oz soft butter (greasing crumpet rings)
  • Procedure
    • You will need 4 to 6 crumpet rings
    • Add the sugar and yeast to the warm water, bloom yeast, add to mixing bowl
    • Add the flour and salt to the bowl, and sift in the baking powder, push any lumps through with your fingers
    • Whisk the mixture for 2 minutes
    • Scrape down the sides of the bowl, cover with plastic wrap, allow to rest in a warm spot for 45 minutes
    • Combine the canola oil and soft butter to a bowl, use pastry brush to grease inside of crumpet rings
    • Place the greased rings into a hot skillet with oil coating (375F)
    • Spoon the crumpet batter into the rings about halfway up
    • Maintain 375F
    • After about 5 minutes the classic crumpet bubbles will start to appear from the edges of the crumpets
    • Use a small pointy knife to pop any stubborn bubbles.
    • Once the mixture has dried out around the edges, use hot pads to lift off the rings
    • Once you see that the middles are less gooey, carefully turn them over to brown off the tops
    • Once golden brown, remove them from the pan and onto a wire rack to cool
    • Once completely cool, freeze them or keep them in fridge until needed
    • To serve these wonderful crumpets, toast them for 3 minutes, serve with butter and jam while piping hot, or use any topping/sauce of choice

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Sesame Seed Wafers

  • Ingredients (makes about 3 dozen)
    • 5 egg whites
    • 1/2 cup powdered sugar
    • 1/2 cup oil
    • 1/3 cup ap flour
    • 1.5 cup raw sesame seeds
  • Procedure
    • Beat the egg whites until they start to get bubbly
    • Add the powdered sugar and beat until the sugar is dissolved
    • Beat in the oil and flour and mix well
    • Stir in the sesame seeds, then let the mixture sit for 20 minutes
    • Preheat the oven to 350 degrees
    • Line a couple baking sheets with parchment paper
    • Fill a zip top bag with batter and cut a ¼" hole in one corner
    • Squeeze out the batter onto the parchment to make circles 1.5" diameter, 1.5" apart
    • Bake for 15-18 minutes until golden, cool and serve

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