-improvised some weeks ago
To your favorite sourdough bread recipe, add some sugar or honey, golden raisins, and a generous quantity of coarsely ground black pepper. Fabulous.
15 December 2007
12 December 2007
Cranberry Oat Bars
-The Washington Post, December 12, 2007
* 2 cups fresh or frozen cranberries
* • 3/4 cup sugar
* • Finely grated zest of 1 medium orange (about 2 teaspoons)
* • 1 1/2 cups flour
* • 1 1/2 cups old-fashioned rolled oats (do not use quick-cooking or instant)
* • 1 cup packed light brown sugar
* • 1 teaspoon baking powder
* • 1/2 teaspoon salt
* • 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small cubes
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Lightly grease an 8-inch square baking pan with nonstick cooking oil spray, then line the pan with a double thickness of aluminum foil so that the foil extends beyond 2 opposite ends of the pan. Fold the overhang down to form handles. Lightly grease the foil with the spray.
For the filling: Combine the cranberries, sugar and orange zest in a medium saucepan; bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for about 5 minutes, stirring often, until the filling has thickened and reduced to about 1 cup. Transfer to a bowl to cool completely.
Meanwhile, combine the flour, oats, brown sugar, baking powder and salt in a medium mixing bowl. Add the butter and use your fingertips to work it into the dry ingredients until well combined; the mixture will be crumbly. Press half of the mixture firmly and evenly into the bottom of the prepared pan and spread the cooled cranberry filling on top. Sprinkle the remaining crumbly mixture over the filling and gently press into an even layer. Bake for about 40 minutes, until the top is evenly browned. Transfer the pan to a wire rack to cool completely.
Run a knife around the 2 inside edges of the pan to release the bars from the sides. Lift up on the foil handles to remove the bars from the pan. Using a large, sharp knife, cut into 16 bars. Cool completely before storing.
* 2 cups fresh or frozen cranberries
* • 3/4 cup sugar
* • Finely grated zest of 1 medium orange (about 2 teaspoons)
* • 1 1/2 cups flour
* • 1 1/2 cups old-fashioned rolled oats (do not use quick-cooking or instant)
* • 1 cup packed light brown sugar
* • 1 teaspoon baking powder
* • 1/2 teaspoon salt
* • 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small cubes
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Lightly grease an 8-inch square baking pan with nonstick cooking oil spray, then line the pan with a double thickness of aluminum foil so that the foil extends beyond 2 opposite ends of the pan. Fold the overhang down to form handles. Lightly grease the foil with the spray.
For the filling: Combine the cranberries, sugar and orange zest in a medium saucepan; bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for about 5 minutes, stirring often, until the filling has thickened and reduced to about 1 cup. Transfer to a bowl to cool completely.
Meanwhile, combine the flour, oats, brown sugar, baking powder and salt in a medium mixing bowl. Add the butter and use your fingertips to work it into the dry ingredients until well combined; the mixture will be crumbly. Press half of the mixture firmly and evenly into the bottom of the prepared pan and spread the cooled cranberry filling on top. Sprinkle the remaining crumbly mixture over the filling and gently press into an even layer. Bake for about 40 minutes, until the top is evenly browned. Transfer the pan to a wire rack to cool completely.
Run a knife around the 2 inside edges of the pan to release the bars from the sides. Lift up on the foil handles to remove the bars from the pan. Using a large, sharp knife, cut into 16 bars. Cool completely before storing.
Coconut-Lime Thai Snowballs
-The Washington Post, December 12, 2007
* 16 tablespoons (2 sticks) unsalted butter, at room temperature
* • 1 cup confectioners' sugar
* • 2 tablespoons freshly squeezed lime juice
* • 1 1/2 teaspoons finely grated lime zest
* • 1/4 teaspoon salt
* • 2 cups flour
* • 1 cup unsweetened shredded coconut (medium shred)
For the coating
* • 1 cup unsweetened shredded coconut (medium shred)
* • 1 cup confectioners' sugar, sifted
* • 1 1/2 teaspoons finely grated lime zest
* • 2 tablespoons cornstarch, sifted
Directions:
Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
For the dough: Combine the butter and sugar in the large bowl of a stand mixer (or use a hand-held electric mixer); beat on medium speed for about 4 minutes, until light and fluffy. Add the lime juice and beat to combine. Stop the motor and fold in the lime zest, salt, flour and coconut, mixing well.
Lightly flour your hands and roll the dough between your palms into 1-inch balls. Place the balls about 1 inch apart on the baking sheets (the cookies will spread slightly); bake for about 15 minutes or until the cookies are puffy but not browned; the bottoms will be just golden. Cool on the baking sheets for no more than 5 minutes.
For the coating: Meanwhile, combine the coconut, confectioners' sugar, lime zest and sifted cornstarch in a quart- or gallon-size resealable plastic food storage bag. While the cookies are still warm, add 3 to 4 to the bag at a time and toss to coat evenly. Transfer the cookies to a wire rack to cool completely.
When ready to serve, sprinkle additional confectioners' sugar and lime zest atop each cookie, if desired.
* 16 tablespoons (2 sticks) unsalted butter, at room temperature
* • 1 cup confectioners' sugar
* • 2 tablespoons freshly squeezed lime juice
* • 1 1/2 teaspoons finely grated lime zest
* • 1/4 teaspoon salt
* • 2 cups flour
* • 1 cup unsweetened shredded coconut (medium shred)
For the coating
* • 1 cup unsweetened shredded coconut (medium shred)
* • 1 cup confectioners' sugar, sifted
* • 1 1/2 teaspoons finely grated lime zest
* • 2 tablespoons cornstarch, sifted
Directions:
Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
For the dough: Combine the butter and sugar in the large bowl of a stand mixer (or use a hand-held electric mixer); beat on medium speed for about 4 minutes, until light and fluffy. Add the lime juice and beat to combine. Stop the motor and fold in the lime zest, salt, flour and coconut, mixing well.
Lightly flour your hands and roll the dough between your palms into 1-inch balls. Place the balls about 1 inch apart on the baking sheets (the cookies will spread slightly); bake for about 15 minutes or until the cookies are puffy but not browned; the bottoms will be just golden. Cool on the baking sheets for no more than 5 minutes.
For the coating: Meanwhile, combine the coconut, confectioners' sugar, lime zest and sifted cornstarch in a quart- or gallon-size resealable plastic food storage bag. While the cookies are still warm, add 3 to 4 to the bag at a time and toss to coat evenly. Transfer the cookies to a wire rack to cool completely.
When ready to serve, sprinkle additional confectioners' sugar and lime zest atop each cookie, if desired.
Caramel Swirl Hunks
-The Washington Post, December 12, 2007
* 1 pound (4 sticks) unsalted butter, melted
* • 3 cups packed light brown sugar
* • 1/3 cup sugar
* • 4 large eggs
* • 4 teaspoons vanilla extract
* • 1 cup quick-cooking oats (not instant)
* • 4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon salt
* • 1 cup semisweet chocolate morsels or chopped chocolate
* • 1 13.4-ounce can dulce de leche
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Generously grease a 13-by-9-inch pan and place it on a parchment paper-lined baking sheet.
Beat the butter and sugars together in a large mixing bowl for several minutes, until creamy. Add the eggs, vanilla extract and oats, mixing to combine. Gradually fold in the flour, baking powder, baking soda and salt, then add the chocolate morsels and mix to distribute evenly. Spread the batter in the prepared pan. Top with dollops of dulce de leche and use a knife to swirl or smear it into the batter. Bake for 38 minutes, or until the batter is set. (If it seems browned around the edges but wobbly in the center, reduce the temperature to 325 degrees and continue to bake for 10 to 15 minutes or until set.
Transfer the pan to a wire rack to cool for about 20 minutes. Cover and refrigerate or freeze for at least 1 hour, then cut into squares as desired.
* 1 pound (4 sticks) unsalted butter, melted
* • 3 cups packed light brown sugar
* • 1/3 cup sugar
* • 4 large eggs
* • 4 teaspoons vanilla extract
* • 1 cup quick-cooking oats (not instant)
* • 4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon salt
* • 1 cup semisweet chocolate morsels or chopped chocolate
* • 1 13.4-ounce can dulce de leche
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Generously grease a 13-by-9-inch pan and place it on a parchment paper-lined baking sheet.
Beat the butter and sugars together in a large mixing bowl for several minutes, until creamy. Add the eggs, vanilla extract and oats, mixing to combine. Gradually fold in the flour, baking powder, baking soda and salt, then add the chocolate morsels and mix to distribute evenly. Spread the batter in the prepared pan. Top with dollops of dulce de leche and use a knife to swirl or smear it into the batter. Bake for 38 minutes, or until the batter is set. (If it seems browned around the edges but wobbly in the center, reduce the temperature to 325 degrees and continue to bake for 10 to 15 minutes or until set.
Transfer the pan to a wire rack to cool for about 20 minutes. Cover and refrigerate or freeze for at least 1 hour, then cut into squares as desired.
Apricot-Pistachio Bars
-The Washington Post, December 12, 2007
* 16 tablespoons (2 sticks) plus 1 teaspoon unsalted butter, at room temperature
* • 1/2 cup sugar
* • 1/2 cup packed light brown sugar
* • 4 large eggs
* • 1 tablespoon finely grated orange zest
* • 1/2 teaspoon vanilla extract
* • 1 teaspoon apricot brandy (optional)
* • 1 1/4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon ground cardamom
* • 1/4 teaspoon ground mace
* • 2 cups coarsely chopped dried apricots
* • 1/2 cup dried currants
* • 1/2 cup coarsely chopped unsalted, lightly toasted pistachios
For the icing
* • 1 1/2 cups confectioners' sugar
* • 2 to 3 tablespoons freshly squeezed orange juice
Directions:
Preheat the oven to 350 degrees. Lightly grease a 10-by-15-inch baking pan with 1 teaspoon of the butter.
For the dough: Combine the remaining 2 sticks of butter and the sugars in the large bowl of a stand mixer or a hand-held electric mixer; beat on medium speed for several minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the orange zest, vanilla extract and apricot brandy, if using; beat to mix well.
Combine the flour, baking powder, baking soda, cardamom, mace, apricots, currants and pistachios in a medium bowl, stirring to mix well. Use a spatula to stir the flour-spices mixture into the butter-sugar mixture and blend well. Spread the batter evenly in the pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for about 15 minutes.
For the icing: Combine the confectioners' sugar and orange juice in a large bowl and whisk to a medium-firm consistency. Spread over the still-warm, uncut bars in the pan and let stand until the icing sets. Cut into 1 1/2-inch squares.
* 16 tablespoons (2 sticks) plus 1 teaspoon unsalted butter, at room temperature
* • 1/2 cup sugar
* • 1/2 cup packed light brown sugar
* • 4 large eggs
* • 1 tablespoon finely grated orange zest
* • 1/2 teaspoon vanilla extract
* • 1 teaspoon apricot brandy (optional)
* • 1 1/4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon ground cardamom
* • 1/4 teaspoon ground mace
* • 2 cups coarsely chopped dried apricots
* • 1/2 cup dried currants
* • 1/2 cup coarsely chopped unsalted, lightly toasted pistachios
For the icing
* • 1 1/2 cups confectioners' sugar
* • 2 to 3 tablespoons freshly squeezed orange juice
Directions:
Preheat the oven to 350 degrees. Lightly grease a 10-by-15-inch baking pan with 1 teaspoon of the butter.
For the dough: Combine the remaining 2 sticks of butter and the sugars in the large bowl of a stand mixer or a hand-held electric mixer; beat on medium speed for several minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the orange zest, vanilla extract and apricot brandy, if using; beat to mix well.
Combine the flour, baking powder, baking soda, cardamom, mace, apricots, currants and pistachios in a medium bowl, stirring to mix well. Use a spatula to stir the flour-spices mixture into the butter-sugar mixture and blend well. Spread the batter evenly in the pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for about 15 minutes.
For the icing: Combine the confectioners' sugar and orange juice in a large bowl and whisk to a medium-firm consistency. Spread over the still-warm, uncut bars in the pan and let stand until the icing sets. Cut into 1 1/2-inch squares.
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