For my valentine I made this old-fashioned shortcake that was inspired by a recipe found at: http://www.tasteofhome.com/recipes/berry-shortcake.
I added a teaspoon of vanilla for extra flavor.
For the sour cream I used fat-free half & half and added a Tblspoon of vinegar to neutralize the baking soda.
I used my fingertips to press the dough gently into the heart-shaped pan. Baking time was about 20 minutes. I based it on desired color and not the toothpick test.
1 cup all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
1/2 teaspoon baking soda
1/4 cup cold butter, cubed
1/3 cup milk
1/4 cup sour cream (or Fat-free half n half + 1 T vinegar)
1 t vanilla
- In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine vanilla, milk and sour cream; stir into crumb mixture just until moistened.
- Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
- Cut into six wedges and top with berries sweetened with a small amount of sugar. Garnish with whipped cream.
I almost want to call this recipe Instagram Pizza! About a week ago I was experimenting with a flatbread recipe which didn’t quiet turn out to be the way I wanted it to be. So the next day I used the leftover dough to make this pizza and posted some pictures on my instagram account. […]
via Eggplant & Zucchini Pizza — veggiezest
- 1 c flour
- dash of salt
- 4 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (opt)
- 1/8 teaspoon ground cloves Opt…or 2 t vanilla which I prefer
- 1 heaping cup diced dried fruits, (blueberries, cherries, cranberries, raisins, or figs, pineapple, apricots, papaya, peaches)
- 1 heaping cup pecans, walnuts, or other nuts
- Preheat the oven to 325 ºF (150ºC). Grease well the bottom and sides of a 9 inch loaf pan or 8 x 8 square pan.
- Mix the eggs and spices in a large bowl. Mix in the flour/salt combo a small amount at a time and continue mixing until there are no lumps.
- Stir in the fruits and nuts.
- Bake for 60 minutes.
With a sturdy bread knife carefully cut into slices while still warm and still in the dish. Remove to board. let cool. Wrap the slices in wax paper and then in a plastic bag. Keep in the frig.
~ adapted from The Book of New Israeli Food by Janna Gur.
2 cups bread flour
2 T stick butter, room temp soft
1/8th – 1 t salt *
½ – 3/4 c very warm milk (I used soy)
Combine flour and salt, and twist in butter with fingers until well crumbled. Add some milk, working in slowly to reach the right amount of dough consistency, mixing well with a fork or by hand. Knead until dough is pliable.
Place in a bowl and let sit for 15 minutes in the microwave.
Make the testales (buns) (about six) and let sit again in the microwave for 15 on a plate. (they can sit for several hours or overnight in the frig, covered with plastic.)
Meanwhile, heat a cast iron griddle or skillet to med/med-low heat. Bake each side about 1 minute or until the underside is bubbly and has brown freckles. (this part is tricky. Heat must be hot but not too hot. If they are too long in browning and puffing, heat is too low)
Lay inside tea towel as they are done. After they are cool, wrap in towel, place in plastic bag and refrigerate. Or enjoy immediately.
*the salt level will depend on your tastes and the amount of salt in your butter.
PAUL’S CINNAMON RAISIN BAGELS
3 pkg. dry yeast
2 1/4 c. egg beaters
3 tbsp. sugar or honey
1/2 tsp. salt
3 c. flour, approximately
3 1/2 c. instant oatmeal
2 tbsp. cinnamon
2 1/4 c. raisins
1 gallon water
1 tbsp. honey
Combine all dry ingredients. Add egg beaters and knead until dough is smooth and moderately stiff. Divide dough into 14 parts. Roll each part into a ball and poke a finger through the center. Allow to rise 35 minutes.
Heat water and 1 tablespoon honey to simmer. Boil bagels (2-3 at a time) for 7 minutes, turning once. Place on wax paper.
Bake on parchment paper on cookie sheet at 350 degrees for 35-40 minutes.
Toñas de Valencia
2 cups flour
1 envelope of yeast
1/4 cup milk, warm (or orange juice)
1/4 c sugar
1/2 c sunflower oil (or 1 stick butter, melted and cooled)
zest of one orange
1 t vanilla and 1 t anise
1/2 t of salt
One egg yolk mixed with 2 T milk
1 c dried fruit (optional)
- Dissolve yeast in warm milk or oj and add to flour. mix well.
- Mix the eggs, sugar, salt, butter, zest, vanilla and anise. add fruit. Add to flour and stir in well. Knead for five minutes.
- Let stand in warm place until doubled in volume, about 1 hour.
- Form one or two cakes, or small rolls. place on greased baking sheet (or parchment paper). brush with yolk mixture, let stand 15 minutes in oven.
- Bake at 325 F for about 20 minutes, depending on size.
- Three minutes before end of baking, brush again with the yolk and sprinkle with icing sugar (sugar optional).
these can also be made into small rolls.
I have modified this recipe to create my own version: