All posts filed under: weekend baking

Foolproof Apple Pie

After a fun morning picking apples at Sunset Orchards we are ready to make some delicious apple pie. Precooking the apple filling makes this pie foolproof and fun to make with kids! My 9-year old twins always love to sneak a taste of the filling while it’s cooling down. 2 tablespoons unsalted butter 2 ½ pounds apples, peeled and cored, then cut into thin slices ¼ teaspoon ground allspice ½ teaspoon ground cinnamon ¼ teaspoon kosher salt ¾ cup plus 1 tablespoon sugar 2 tablespoons all-purpose flour 2 teaspoons cornstarch 1 tablespoon apple cider vinegar 1 recipe all-purpose pie dough 1 egg, lightly beaten Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue …

Spinach Croissants

My son Massimo loves anything made with spinach. These are a blast to make with kids and freeze really well. 1 10-oz package frozen chopped spinach, thawed 3/4 cup crumbled feta 3 tbsp Pecorino Romano cheese 1/4 cup very finely minced onion 1 tbsp olive oil 1 tsp chopped dill 1 tsp minced garlic 1/2 tsp Kosher salt freshly ground black pepper to taste 2 large eggs 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next six ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture. Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide …

Maple-Oatmeal Scones

These scones are simply the best and they can be made & cut out ahead of time – then stored in the fridge, wrapped in plastic (up to 2 days) before baking. The recipe is from the first “Barefoot Contessa” book Ina Garten published in 1999. 3 1/2 cups all-purpose flour 1 cup whole-wheat flour 1 cup quick-cooking oats, plus additional for sprinkling 2 tbsp baking powder 2 tbsp sugar 2 tsp kosher salt 1 lb cold, unsalted butter, diced 1/2 cup cold buttermilk 4 extra-large eggs, slightly beaten 1 egg, beaten with 1 tbsp water, for egg wash for glaze 1 1/4 cups confectioners’ sugar 1/2 cup maple syrup 1 tsp pure vanilla extract Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The …

Dampfnudeln (my Grandma’s Recipe for Sweet Dumplings from Germany)

I have very fond memories of my Oma Gertrud making these fluffy, sweet dumplings in her kitchen. They are steamed, not baked – have a light, airy top and a crunchy, slightly salty crust on the bottom. Serve with vanilla sauce or stewed fruits, such as plums. This is a traditional recipe from the Black Forest region in Germany. Special thanks to my friend and fellow foodie Michelle Danzer-Gries for asking me about this recipe and sending me on a trip down memory lane… yeast dough 1 tbsp dry yeast 2 1/2 – 3 cups all-purpose flour 1/4 tsp kosher salt 1 cup sugar zest of one lemon, finely grated 6 tbsp unsalted butter, very soft 3/4 cup of warm milk 2 large eggs Place the warm milk, 2 tbsp sugar, 2 tbsp flour and yeast into the bowl of an electric mixer. Stir to combine and let it sit for 10 minutes. Add the rest of the ingredients and work into a smooth dough (start with 2 1/2 cups of flour, but add more if needed). Dough should not stick to the sides …

Summer Slice

This recipe is great with any kind of fruit in season and the best part is that it is made without a mixer. Afternoon tea anyone? 1 1/2 cups all purpose flour 3/4 cup sugar 1 teaspoon baking powder a pinch of salt 3 eggs 1/4 cup milk 2 teaspoons vanilla extract 6 1/2 ounces butter, very soft! 8 fresh apricots, pitted and halved / 1 cup of fresh blackberries / 1 cup of fresh raspberries or any    seasonal fruit 1 tablespoons additional sugar Preheat the oven to 315 degrees. Butter and flour a 9-by-13 inch baking pan, and set aside. Sift flour, sugar, baking powder, and salt into a large bowl. Make a well in the center. Place eggs, milk, and vanilla in another bowl, mix to combine. Pour the egg mixture, and the butter, into the well of dry ingredients and beat for 2 minutes, or until smooth. Spread the mixture into the prepared baking dish. Place the apricot halves and berries onto batter (make a nice design or pattern). Place the cake in the oven and …