Simple baking recipes that will help you perfect your cakes, muffins, breads, scones, and pizza
A fantastic bread that is full of flavor and is great for breakfast, brunch or a fast snack.
Cream the butter and sugar until smooth.
Combine the flour, baking powder, and the baking soda.
Add 1/2 the flour mixture to the creamed butter and then 1/2 the bananas. Mix until smooth. Add the rest of the flour and then the rest of the bananas and mix until smooth.
Pour into a loaf pan and bake in a moderate oven, 350 degrees F. for about 50 minutes until a skewer inserted comes out clean. Rest for 10 minutes and remove to a cooling rack.
Blinis with cream cheese, smoked salmon, and capers
Melt the butter with the milk in a saucepan and let cool to blood temperature.
Stir in the yeast and allow to froth for 5 minutes.
In a mixing bowl, combine with a whisk the dry ingredients.
Add the wet mix to the dry mix and mix until just combined. Do not over mix. Cover bowl and allow to double in size.
In a bowl, whisk the eggs. Gently mix into dough when it has doubled in size. Do not over Mix.
Ladle the blini mix into a medium-hot pan with some clarified butter. Brown on one side and turn.
A fantastic, buttery bread dough originally developed in France in the 15th century where it started as "blessed" bread of the church. It then developed into a higher quality of bread with the addition of eggs, milk, and butter. Traditionally, brioche dough was formed into balls in a loaf pan and during the "proving" or rising stage the balls would fuse together. Brioche can be made into a straight dough, rolled into balls, or rolled out, filled and rolled back up again to form filled buns. It can be made sweet of savory. It's up to your imagination
For the filling:
In a bowl mix the warm milk, the yeast and the sugar and allow to froth for 5 minutes.
In a Mixing bowl, mix the flour, the salt, the eggs, and the yeast mixture to for a wet dough. Cover and allow to double in size.
Beat down dough and add the butter a cube at a time until it is a nice soft dough. Cover and allow to rise. After it is doubled in size, punch down and chill overnight.
Bring the dough to room temperature.
Roll out the dough into a rectangle about 18 inches long and 8 inches wide and the dough is about 1/4 inch thick.
Brush the dough with melted butter, brown sugar, and cinnamon
Roll the dough up from the long side. Cut the dough into 12.
Put the rolled dough pieces into a muffin tin with the spiral facing up. Cover and allow to prove for 30 minutes.
Bake in a warm oven, 350 degrees F. for 25 minutes or until center is cooked. Allow to cool and remove to a rack. Dust with powder sugar and enjoy warm!
A roast vegetable calzone that everyone will love. It's big enough to feed a large family or is great for a party. Check out the video here.
Preheat oven to 350 degrees F.
Cut up the vegetables in large chunks. Toss with olive oil, salt & pepper, and spread evenly on a baking tray.
Roast the vegetables in the oven for 10 to 15 minutes, or until just cooked. Remove from the oven and allow to cool.
Dived the fococcia dough in half. Roll out one half of the dough into a large circle that will fit your largest baking tray, approx 18 inches. Score the dough with a fork to avoid bubbling and parbake for 5 minutes in the oven. Allow to cool.
Once the vegetables have cooled, put them in a large mixing bowl with the cheeses, and mix gently.
Spread the vegetable/ cheese mix evenly on the parbaked fococcia round. Add a little extra cheese to the top. Egg wash the edge.
Roll out the other half of the dough into a circle a little larger than the base. Cover the vegetables so that a little hangs over the edge. Roll up the edge of the top dough to the edge of the bottom.
Egg Wash the top. Sprinkle with mixed herbs and poppy seeds. Place olives around the edge of the calzone for decoration.
Bake for 25-30 minutes, or until nice and golden brown. Allow to cool.
Slice between the olives and serve.
This is the easiest homemade brownies ever. It's all mixed in a food processor. Check out the processor I use. The Cuisinart DLC-10S Pro Classic 7-Cup Food Processor, White. Makes kitchen life simple in so many ways. The brownie bakes in no time at all. Full of chucks of dark chocolate, you'll fall in love with this brownie recipe.
In a pot or a microwave dish, melt the butter and the cocoa powder together. Mix well.
In the food processor mix the eggs until they are pale yellow.
Add the sugar and continue to mix.
Add the melted butter/cocoa mixture and the vanilla. Continue to process.
Add the flour process until just mixed. Do not over mix.
Spread mixture into a rectangle baking pan and sprinkle the chocolate chips over the top. Cook at 300 degrees for about 25 minutes. Try to let it cool before cutting. I know it's hard waiting.
This is the best chocolate chip cookie recipe I have ever used. We bake them at home all the time. Crunchy on the outside, chewy on the inside with lots of semi-sweet chocolate chips. You'll be baking them all the time.
In a bowl, mix the flour, baking soda, and the salt well.
In another bowl cream the butter and the sugars
Add the egg and the vanilla and mix well.
Add the flour and mix until just combined.
Add the chocolate chips
Refrigerate for 20 minutes
Using a tablespoon or a small ice cream scoop form balls with your hands and put on to a lined baking tray. Flatten the balls a little.
Bake at 350 degrees F. for 12-14 minutes until puffy and light brown. Do not overcook.
Remove from the oven and allow to cool fro a few minutes. Transfer to a cooling rack.
Eat with a large glass of milk.
These are delicious, chewy chocolate cookies with dark chocolate chips. Easy to make - so make them with the kids this afternoon.
Makes about 40 cookies
Preheat oven to 325 degrees F.
In a Bowl, whisk together the flour, cocoa, baking soda, and salt.
In another bowl, cream the butter and the sugar. Add the eggs one at a time. Add the vanilla
Add half of the flour mixture to the butter mixture and fold in.
Add 1/2 the chocolate chips and fold in.
Add the remaining flour mixture and fold in.
Add the remaining chocolate chips and fold in.
Roll into small balls and bake on a baking tray for 8-10 minutes. Allow to cool a little before enjoying them with a big glass of milk.
This twice cooked pastry was created by a chef named Pantarelli as a member of Catherine de Medici's court in around 1540. It can be made into sweet or savoury dishes but is most commonly used for éclairs or profiteroles. It uses moisture in the batter instead of yeast to allow it to expand. Fill with custard or cream and top with a chocolate ganache. Once mastered, this pastry is a gem to work with. It is very similar to the churros recipe.
In a heavy saucepan, bring to a boil the water, milk, salt, sugar, and the butter. Once all the butter has melted, remove from heat.
Add the flour all at once and beat firmly. Return to heat and cook stirring constantly until it forms a wet dough and is leaving the sides of the saucepan, about 1 minute. Remove from heat.
Stirring quickly, add the eggs one at a time. Allow to cool a little.
Transfer the pastry to a piping bag and pipe out 6 inch long cylinders approximately 3/4 inch in diameter. Space evenly on a baking tray because they will swell when cooking.
Cook in a moderate oven, 350 degrees F. for about 15 minutes or until golden brown.
Fill with your favorite sweetened cream or custard and top with a chocolate ganache.
These tasty "Spanish" doughnuts are prepared with a version of choux pastry and fried golden brown. They were normally eaten at breakfast with a warm cup of hot chocolate. Our version is served as a dessert and served with a rich chocolate ganache instead of the hot chocolate. We also serve them with a warm tangy raspberry sauce and vanilla cream.
Bring to a boil the butter and water in a pot
While still over the heat, add the flour and mix well for 1 minute.
Remove from heat.
Add the beaten eggs and mix in quickly and well. This will develop into a warm
Using a piping bag with a wide nozzle pipe out to a length of 6 to 9 inches.
Deep fry or pan fry turning regularly to ensure even browning
Toss with cinnamon and sugar.
8 1/2 cups flour
2 teaspoons salt
2 cups warm water
1/3 cup olive of vegetable oil>
1 tablespoon Dry active yeast
1 teaspoon sugar
Whisk dry mixture in a large bowl
Combine ingredients for wet mixture and allow the yeast to activate for a few minutes.
Once yeast is activated, combine wet mixture with the dry mixture. Keep mixing until a dough forms. If the mixture is too wet add a little extra flour.
Cover bowl with the dough inside with wrap and allow to rise for 1 to 1 1/2 hours. The dough will double in size.
Once the dough has rise, beat down with your fist and knead for 10 minutes.
Form into bread pan and allow to prove.
Once the dough has proved you can test it by pushing your finger into the dough. If the dough does not "bounce" back, your bread is ready to bake
Get the recipe for the Beer Braised Onions here.
A great way to show off your decorating skills to your family. Impress them with these gingerbread heart cookies or use a variety of cookie cutters. Have fun with the kids on a rainy afternoon.
Makes about 30 small heart cookies
Preheat the oven to 325 degrees F.
In a bowl, sift the flour, salt, baking soda, cinnamon, and the ginger and mix well.
In a large bowl, cream the butter and the sugar. Add the vinegar and the treacle. Then beat in the egg.
Add half the flour mix to butter and incorporate. Add the rest of the flour to form a soft dough. Refrigerate until cold.
When the dough has chilled, roll out to 1/4 inch thick. Press with cookie cutter and place cookies on a baking tray.
Bake for 5-7 minutes or until firm. Allow to cool completely before icing.
Get the icing recipe here.
Chocolate Chocolate Chip Muffin
Basic Muffin Mixture Table
|1/2 Dozen||1 Dozen||2 Dozen||3 Dozen|
|Regular Flour||2 cups||4 cups||8 cups||12 cups|
|Baking Powder||2 teaspoons||4 teaspoons||8 teaspoons||12 teaspoons|
|Salt||pinch teaspoon||1/4 teaspoon||1/2 teaspoon||3/4 teaspoon|
|Sugar||1/2 cup||1 cup||2 cups||3 cups|
|Eggs||2 eggs||4 eggs||8 eggs||12 eggs|
|vanilla essence||1/2 teaspoon||1 teaspoon||1 1/2 teaspoons||2 teaspoons|
|Melted Butter||4 ounces||8 ounces||16 ounces||20 ounces|
Whisk together dry ingredients.
Gently mix in flavourings into dry ingredients (see muffin combinations)
In a separate bowl, whisk eggs, vanilla, and melted butter.
Mix the wet ingredients into dry ingredients and add what ever flavors you want.
Add milk to get the right muffin mixture consistency.
Spoon into muffin cups and bake.
Great for a anything that needs a crunchy coating like your chicken, risotto balls, or add it to your favorite meatloaf mix. Full of flavor these breadcrumbs are sure to be a hit.
Lay the bread flat on a baking tray in a single layer. Cook in a moderate oven 375 degrees F. for about 10 minutes of until they are golden brown. Remove from the oven and allow to cool completely.
Put all of the ingredients in a food processor. Mix until you have fine breadcrumbs.
This is an easy to make pizza dough, especially if you have a scale. This dough recipe makes enough to feed a large family.
Makes 12 medium size pizza doughs
In a bowl, mix the warm water, sugar, and the yeast and allow to froth for 5 minutes.
In a larger bowl, mix the flour, semolina and the salt.
Mix the wet mixture into the dry mixture and mix with a dough hook or by hand for 10 minutes.
Roll doughs into 8 0z. balls and wrap.
This is a versatile savory pastry great to use with quiches or meat filled pies.
In a mixing bowl add the flour, the butter and the salt and mix until it forms a good crumb.
Mix the water and the eggs together well. Add to the flour and mix until a nice pastry develops. Do not over mix.
This is a great topping for you cakes, slices, and muffins. Gives a great crunch and sweetness to the top of your treat.
Put all the ingredients in a food processor. Pulse until you get a nice crumbly mixture.
Unlike store bought "healthy" muesli, this recipe allows you to control the amount of fat and sugar you are adding. Great for breakfast topped with acidophilus yoghurt and passion fruit syrup or baked into a slice or cookie for a healthier treat.
Put the oats, peanuts, pecans, almonds, sunflower seeds, pumpkinseeds, and the coconut into a large baking tray. Toast in a moderate oven, 350 degrees F. oven for about 45 minutes stirring the mixture every 10 minutes to get even toasting.
Remove from oven and all to cool for 2 minutes.
Mix in the raisins, sultanas, apricots, and the banana chips.
In a bowl, mix the honey and the oil well. Pour over the warm muesli and toss to well to get even coating. Allow to cool completely and then mix.
This is the best brownie mix around