21 November 2021

 Appelkaka (Yeasted Applesauce Cake-Modern Scandinavian Baking)

Applesauce (uses 11/2c) [crabapplesauce]

2# apples, peeled, cored, chunked

2/3c water

1/2c sugar

2tsp cinnamon

1/2tsp salt

Simmer til aples are tender, 30 minutes or so.

Cake

14T butter

1/4c milk

Melt butter, add milk, cool to 110°F.

3 pkts active dry yeast

2T sugar

2eggs

2c flour [280g]

Add above to butter/milk. Set aside to make topping.

Topping:

5T soft butter - melt & mix with:

1/3c sugar

1tsp vanilla

Grease 9x13. Spread 2/3 dough. Top with 1 1/2c appleauce and remaining 1/3 dough. Spread with topping. Cover and let rise 30 minutes or so. Brush dough portions of cake with beaten egg. Bake at 400°F for 20-25 minutes. Cool in pan.

 

7 November 2021

 Spiced Applesauce Cake (Smitten Kitchen)

Whisk together and set aside:

250g flour

10g powder (2tsp)

3g soda (1/2tsp)

3g salt (1/2tsp)

2g cinnamon (3/4tsp)

1g ginger (1/2tsp)

1/8tsp cloves

Cream together:

4oz butter, softened [salted]

200g brown sugar

1tsp vanilla

Beat in:

2 eggs

365g unsweetened applesauce (1 1/2c) [340g crabapplesauce]

Stir in flour mixture, then 50g walnuts, toasted and chopped (1/2c).

Bake at 350°F 35-40min. Cool in pan 15 min.

It sunk in the oven--I was questioning the amount of leavener, but figured I'd try it as written first.

Frosting:

142g cream cheese, softened

3T butter, softened [42g]

1/4tsp vanilla

120g powdered sugar

1/2tsp cinnamon

31 October 2021

 More Jelly

5.25# apples = 5c juice = 6 1/2c plus a skosh

Was 50g shy of 10c jelly (figuring 250g/cup) for the 10.5# of yesterday and today.

30 October 2021

 Crabapple Jelly

5.25# crabapples = 4c juice = 5c plus a skosh

20 October 2021

 More applesauce

5.25# = 7c

Used Sauce Master.

19 October 2021

 Applesauce

5.25# crabapples from Sylvia's neighbor Rhonda

1c=250g     4 1/2c

Used Foley initially--too slow, doesn't yield as much

6 September 2021

 Staffordshire Oatcakes

145g rolled oats, whizzed to coarse meal

60g bread flour

60g whole wheat flour [white]

1tsp salt

1tsp instant yeast

200g milk

200g water

Really like these. 

5 September 2021

 Sweet Hot Garlic Dills

3# (plus one 4-inch) cukes

Brine

480g vinegar

240g water

150g sugar

Per Pint Jar

1 clove garlic

1 head dill

1 1/2tsp pickling salt

1 hot pepper

JSP/RWB10(16oz)15 (32oz)A1700(15)(20)

Yielded 5 pints. 

22 August 2021

 Stella Parks' Wonder Bread (BraveTart)

Roux:

1 1/2oz flour [43g]

6oz milk [170g]

Cook over medium heat to mashed potato-like paste. Cool to 120°F.

Dough

15oz flour [420g]

2oz sugar [57g]

1 1/2oz malted milk powder [43g]

2tsp instant yeast

1 1/2tsp kosher salt

6oz whole milk [170g]

1 1/2oz coconut oil, solid but creamy (about 70°F) [43g]

Mix with roux in mixer. Knead to bubble gum stage.

8 August 2021

 Chokecherry juice

Simmered 500g with enough water to cover 20 minutes. Yielded 1 1/2c juice/pulp using chinois and food mill.

Candy Corn "Butterfinger" bars

 1 cup candycorn

1 cup peanut butter

Microwave until melted. Put in greased 8 x 8 pan. Top with melted chocolate. Tastes like a Butterfinger. Only way to eat candy corn !

7 August 2021

 Carrot Top Chimichurri (cafedelights.com)

1/2c olive oil [100g]

2T red wine vinegar [30g]

3-4 cloves garlic [3]

1 or 2 red chiles or 1-2tsp dried [rounded 1/2tsp dried]

3/4tsp oregano

1tsp kosher salt

1/2c finely chopped parsley [carrot tops]

Excellent!!

6 August 2021

 All-Bran Tea Bread Loaf (Mary Berry)

350g mixed dried fruit (KAF Baker's Fruit Blend)

225g sugar

300g cold tea

150g self raising flour (White Lily)

150g All-Bran

1 egg

Soak fruit and sugar in tea overnight. Add remaining ingredients to fruit. Bake at 350°F for about an hour.

Exceedingly sweet. Cut fruit, sugar, or maybe even both.

3 August 2021

 Greek Yogurt Cheese Mousse Cake (Stella Parks--she calls it No Bake Greek Yogurt Cheesecake)

Crust: (wrap base in foil & grease lightly)

250g chocolate cookie crumbs

55g butter

pinch salt

Filling:

14g gelatin

30g water

10g vanilla

680g Greek/strained yogurt (MUST be just milk & cultures--NO thickening agents)

340g heavy cream

170g egg white (5-6 eggs)

200g sugar

1/2tsp kosher salt

Whisk together gelatin, water, and vanilla. Set aside.

Whip yogurt and cream to medium peaks. Cover and refrigerate (up to an hour).

Make Swiss meringue: Heat whites, sugar, and salt in mixing bowl over simmering water (my 3-qt works perfectly with the 6qt KitchenAid bowl) to 175°F (8-10 min). Transfer bowl to mixer and whip til glossy and firm but still warm (4min or so). Melt gelatin while whipping meringue.

Whisk melted gelatin into 1/3 of meringue. Whisk in remaining meringue. Whisk in yogurt/cream in two or three additions. Pour into crust & chill.

Spice Blends

 Baharat Blend (Blue Apron)

7 parts ground sumac

4 parts za'atar

1 part ground allspice

1 part ground coriander

1 part ground cardamom

1 part ground cumin

1 part garlic powder

24 July 2021

 Country Tart (LA Times)

2 1/2# cherries

1/4-3/4c sugar [1/4]

Pastry (by Edon Waycott--de Pomiane used bread dough and butter):

2c flour [280g]

1/4oz active dry yeast [5g instant]

1/2tsp salt

1/2tsp sugar

1 1/2 sticks butter

2 egg yolks

1/3c water

Roll out pastry, top with cherries and sprinkle with sugar. Bake @450°F 30-35 min. Used a 9x13; could have used something smaller for a thicker crust. Needed more cherries for a 9x13. I liked it better the next day, after the juice stabilized and softened the crust a bit.

6 June 2021

 Cherry Frozen Yogurt (Jeni's base)

400g Greek yogurt, full fat, mixed w/135g cherry sauce

200g cream

150g milk

200g sugar

50g corn syrup

2tsp tapioca starch

26 May 2021

 Hopelessly Inauthentic Caesar dressing (Smitten Kitchen at Home)

2T (25g) mayo

1 small clove garlic, minced

1tsp Worcestershire

1tsp (5g) Dijon

1-2T lemon juice

1/4c olive oil [50g]

Whisk together, season to taste.

Was excellent with chicken and baby spinach on a sandwich.

18 April 2021

 Apple Crisp (9x13, Smitten Kitchen)

Crisp:

2# Braeburn apples, sliced

2T flour

1/4tsp cloves

3/4tsp Ceylon cinnamon

2T vanilla sugar

Topping:

113g butter, melted

65g vanilla sugar

65g brown sugar

80g oats

130g flour

4T sliced almonds

350°F for 45-60 minutes.

Needed more apples.

28 March 2021

 Vanilla Pudding (CIA Baking & Pastry)

Bring to a boil:

340g milk

50g sugar

pinch salt

Whisk together, temper, and heat to a boil:

25g cornstarch

40g sugar

35g egg yolks [2]

115g milk

Stir in off-heat:

7g butter

1/2T vanilla [3/4tsp paste]

Much too sweet and also too thick. Like a too-sweet pastry cream. (Betty Crocker uses 66g sugar and 16g cornstarch--have to try that one next.) Overall, I'm not terribly impressed with this book.