Feb. 25th, 2018

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https://tasteerecipe.com/2016/09/30/pennsylvania-petes-pineapple-zucchini-sheet-cake-recipe-thatll-change-life/2/
Pennsylvania Pete’s Pineapple Zucchini Sheet Cake


Ingredients
FOR THE CAKE:
1 cup all purpose flour
1/2 cup whole wheat pastry flour (all purpose flour works too)
1 1/4 cup granulated sugar
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
freshly grated nutmeg, to taste (1/4 to 1/2 tsp?), optional
1 pinch ginger (about 1/16 tsp or so), optional
3 tablespoons canola oil
2 whole large eggs
1 teaspoon vanilla
2 cups grated (unpeeled) zucchini (*see note)
1 (20 oz.) can crushed pineapple In juice, drained (reserve in case you need it for the cake batter or the frosting)
*Quick Tip: If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. – my Baking Addiction

FOR THE FROSTING
2 tablespoons butter, softened
8 ounces low-fat cream cheese, softened (can Use full-fat cream cheese)
2 cups powdered sugar, approx.
2 teaspoons vanilla extract
splash of milk or pineapple juice, If necessary
chopped walnuts or pecans (optional)
Instructions
1. Preheat oven to 350°.

2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.

3. Combine oil, eggs, and vanilla; stir well. stir egg mixture, grated zucchini, and pineapple into flour mixture. batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.

4. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. cool completely on a wire rack.

5. To prepare frosting, combine butter and cream cheese in a large bowl. beat with a mixer at medium speed until smooth. beat in powdered sugar and vanilla just until smooth. add a splash of milk or pineapple juice if necessary. spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.


pineapple zucchini cake
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Apple Crisp

https://tasteerecipe.com/2016/09/29/you-cant-go-wrong-with-this-easy-as-apple-crisp-apple-crisp/2/

Ingredients
For the crisp topping:
100 grams (3 3/4 ounces, about 3/4 cup) all-purpose flour
165 grams (5 3/4 ounces, about 3/4 cup) raw (Turbinado) sugar
1 tablespoon freshly grated zest from 1 lemon
1 1/2 teaspoons freshly grated nutmeg (see note above)
1 teaspoon salt
100 grams (3 3/4 ounces, about 1 cup) toasted pecans
145 grams (5 ounces, 10 tablespoons) unsalted butter, cut into small cubes and chilled

For the apple base:
4 apples, cored and diced (a mix of firm, tart Fuji and Jona Gold as well as softer Golden Delicious)
3 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons bourbon, rye, or Scotch
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The best thing about this loaf is that it’s relatively easy to throw together, and the results are killer. Top it with slices of radish and a sprinkling of salt for an afternoon snack. It’s perfect as sandwich bread But its greatest iteration, perhaps, is toast: golden, with a little bit of give in the center.

The final dough is quite sticky—a good sign of things to come. A highly-hydrated or “wet” dough is likely to have a crisp outer crust later, especially if baked at a nice, high temperature. But the dough will also continue to gain structure during its first rise, so it will already feel less tacky when you go to shape it. I shaped the dough into a simple loaf by baking it in a 9x5 pan. Baking the loaf at 400°F helps ensure a nice, towering spring, plus excellent browning.

An extra step (one that can be skipped, but produces even better results when used) by throwing about 2 cups of ice cubes onto a baking sheet and placing it in the base of the oven right when the bread is put in. In the heat, these ice cubes melt, producing steam—something the fancy ovens in bread shops have. This steam produces an even crispier outer crust

beer bread

Vanilla Porter Rye Bread
https://food52.com/recipes/70950-vanilla-porter-rye-bread

Makes one 9 x 5 loaf
Sponge

1/4 cup (26 g) medium rye flour
1/4 cup (30 g) bread flour
1 1/2 teaspoons (5 g) instant dry yeast
1/2 cup (118 g) warm water

Dough

1 1/2 cups (155 g) medium rye flour
3 1/2 cups (420 g) bread flour
1/4 cup (35 g) dry milk
1 tablespoon (12 g) granulated sugar
1 1/2 teaspoons (6 g) fine sea salt
12 ounces (340 g) Breckenridge Vanilla Porter (not cold)
2 tablespoons (28 g) unsalted butter, at room temperature

Directions

1.Make the sponge: in the bowl of an electric mixer, stir the rye flour, bread flour, yeast, and water to combine. Cover, and let sit for 30 minutes.

2. Make the dough: add the remaining ingredients to the mixer bowl and attach the dough hook to the mixer.

3. Mix the dough on low speed for 3 minutes, then on medium speed for 4 minutes more. The dough will be relatively sticky.

4. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise for 1 hour.

5. Turn the dough out onto a lightly floured work surface, and pat it into a thick rectangular shape.
Working from the end farthest from you towards yourself, begin to fold the dough over itself and press firmly with your fingertips to seal. Repeat this movement until you’ve formed a loaf shape.

6. Lightly grease a 9x5 inch loaf pan, and transfer the shaped dough to the pan. Cover the dough with greased plastic wrap and let rise until it reaches the upper lip of the loaf pan, 1 hour – 1 hour 15 minutes.

7. Towards the end of rise time, preheat the oven to 400°F. Use scissors or a razor blade to cut a few vents in the top of the bread, then transfer the loaf to the oven on the middle shelf.

8. Optional extra step: place a baking sheet with about 2 cups of ice cubes in the base of the oven. This produces steam which makes a crispier crust, but can be skipped.

9. Bake until the loaf is very golden brown and has an internal temperature of 195°F. Let cool for 10 minutes in the pan, then unmold and cool completely on a wire rack.
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deep dish pizza dough

Deep Dish Pizza Dough
https://food52.com/recipes/68114-deep-dish-pizza-dough

Author Notes: This blend makes a dough that crisps nicely where it touches the pan, but stays soft and pillowy in the center. —Erin McDowell

Makes 2 pounds

Ingredients
4 cups (482 grams) all-purpose flour
1/3 cup (54 grams) semolina flour
1 1/2 teaspoons (6 grams) fine sea salt
1 tablespoon (9 grams) instant active dry yeast
1/3 cup (81 grams) extra-virgin olive oil
1 1/2 cups (363 grams) warm water

Directions
1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the all purpose flour, semolina flour, salt, and yeast to combine.

2. Add the olive oil and water and mix on low speed for 2 minutes. Raise speed to medium and mix for 3 minutes more.

3. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise until double in size, about 45 minutes-1 hour. At this point, the dough can be used or wrapped tightly and refrigerated for up to 3 days.

4. Bring to room temperature before using.

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