br>A note from the King Arthur website: \"Want to prepare the
Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for ...
Whisk together the flour, spices, salt and baking soda, and set aside.
In a large bowl, beat together the butter and sugar, then beat in the molasses.
Add the dry ingredients alternately with the rum.
Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
Bake the cookies in a preheated 375\u00b0F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.
OTE 1: Additional Ingredients: This recipe also calls for 1/8
In a large bowl, combine the flours, wheat germ or bran, dry milk, salt, sugar and baking powder and mix well.
Cut in the shortening until it is evenly distributed.
(It is important to use shortening rather than butter, because it remains stable at room temperature.)
Preheat the oven to 350\u00b0F. Lightly grease a 9\" round cake pan.
To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.
Beat in the egg and vanilla.
Stir in the baking powder, salt, and nutmeg.
Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping.
To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs.
To ...
Combine all of the ingredients, and mix them till you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the ...
Preheat the oven to 350\u00b0F Lightly grease a 9\" x 5\" x 2 3/4\" loaf pan, or a 12\" x 4\" x 4\" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little ...
Preheat the oven to 350 degrees F. Lightly grease the cups of a mini-muffin pan.
Melt the butter in a medium-sized saucepan set over medium heat. Swirl the butter in the pan and continue to cook until it turns golden and smells nutty.
Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.
Mix in the egg whites, honey, almond extract, and browned butter.
Scoop the batter into the prepared muffin cups (a tablespoon ...
To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
Add the egg and pulse just until the mixture is smooth.
Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.
Pour the pudding into a shallow bowl, and ...
I recommend this recipe: http://www.food.com/recipe/dennys-style-french
ake as directed in your recipe.
Note: in this particular
Beat together all of the dough ingredients, using the flat beater paddle of your stand mixer, or your bread machine set on the dough cycle. If you're using a stand mixer, beat the mixture for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl twice. The mixture should start to become smooth and a bit shiny.
Switch to the dough hook, and knead the dough at medium speed for 7 minute, stopping to scrape the dough into a ball twice; it may or may not start to clear the sides of the bowl on ...
Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
Sift together the coconut flour and baking powder, mixing to combine; set aside.
In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
Pour the batter into the prepared pan. Let it rest for 10 minutes.
Bake the loaf or cake until set, and a cake tester ...
ups bread flour such as King Arthur's.
Melt 1/4
Whisk together the brown sugar, Clear jel and salt until thoroughly combined.
Melt the butter in a medium-sized saucepan; stir in the milk or haft & half, sugar mixture and corn syrup. Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
Remove from the heat and stir in the vanilla, flavor, coconut and pecans. Spread on cooled cake.
For the cookies: Preheat the oven to 375\u00b0F Spray baking sheets with cooking spray or line with parchment paper. Set aside.
Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside.
With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl, then add the pumpkin, eggs, vanilla and orange zest, beating well to blend.
Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts.
Using a tablespoon scoop, ...
In a large mixing bowl, whisk together all the dry ingredients.
Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
Stir in the fruit, chips, and/or nuts, if you're using them.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment; if you don't have parchment, just ...
Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda, flour and oats. Stir in the chips/nuts/fruit.
Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, until they're golden brown; the shorter amount of time for softer cookies, the longer amount for crunchier cookies. Remove the cookies from the oven and cool on ...
Preheat the oven to 375\u00b0F Lightly grease (or line with parchment) two baking sheets.
Beat together the shortening, sugar, salt, and baking soda.
Beat in the egg, then the molasses.
Add the flour and spices, beating to make a smooth, fairly stiff dough.
To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
Drop the dough in 1\" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
Roll the balls in the sugar to coat, then transfer them to the prepared baking ...