Liminal Landscapes
A portal for dimensional living
| Favorite Breads and Cakes |
Coffee Cake
In a large bowl mix:
1 box yellow cake mix
1 small box instant vanilla pudding
1 small box instant butterscotch pudding
1 cup oil
4 eggs
1 cup water
In a separate bowl mix:
1 cup brown sugar
2 t cinnamon
½ cup pecans
Grease and flour cake pan and pour ½ of the batter in.
Top with brown sugar mixture then cover with remaining
batter. Bake at 350 for 20 min then reduce oven
temperature to 325 and bake 35 minutes more.
Banana Dump Cake
Mix together: 1 yellow cake mix
1 t baking soda
3 bananas
2 eggs
1 cup water
Bake 350 for 25 minutes
For Frosting, mix together:
1 stick of butter
1 stick cream cheese
1 lb powered sugar
1 t vanilla
1 cup pecans
Banana Bread Recipe
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to
350°F (175°C). With a wooden spoon, mix butter into the
mashed bananas in a large mixing bowl. Mix in the sugar,
egg, and vanilla. Sprinkle the baking soda and salt over the
mixture and mix in. Add the flour last, mix. Pour mixture
into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a
rack. Remove from pan and slice to serve.
Pumpkin Bread
1 cup sugar
2 eggs
1/2 cup olive oil
1 cup pumpkin puree
1 1/2 cups bread flour
1/4 teaspoon of salt
1 teaspoons of baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped pecans or walnuts
Combine sugar, eggs, and oil in a large bowl; beat at
medium add pumpkin puree. Combine flour and spices;
gradually add to pumpkin mixture, beating until blended;
stir in pecans.
Spoon mixture into a greased a 8 x 4 x 3-inch loaf pan
Bake at 350° for 1 hour
Makes 1 loaf of pumpkin pecan bread.
In a large bowl mix:
1 box yellow cake mix
1 small box instant vanilla pudding
1 small box instant butterscotch pudding
1 cup oil
4 eggs
1 cup water
In a separate bowl mix:
1 cup brown sugar
2 t cinnamon
½ cup pecans
Grease and flour cake pan and pour ½ of the batter in.
Top with brown sugar mixture then cover with remaining
batter. Bake at 350 for 20 min then reduce oven
temperature to 325 and bake 35 minutes more.
Banana Dump Cake
Mix together: 1 yellow cake mix
1 t baking soda
3 bananas
2 eggs
1 cup water
Bake 350 for 25 minutes
For Frosting, mix together:
1 stick of butter
1 stick cream cheese
1 lb powered sugar
1 t vanilla
1 cup pecans
Banana Bread Recipe
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to
350°F (175°C). With a wooden spoon, mix butter into the
mashed bananas in a large mixing bowl. Mix in the sugar,
egg, and vanilla. Sprinkle the baking soda and salt over the
mixture and mix in. Add the flour last, mix. Pour mixture
into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a
rack. Remove from pan and slice to serve.
Pumpkin Bread
1 cup sugar
2 eggs
1/2 cup olive oil
1 cup pumpkin puree
1 1/2 cups bread flour
1/4 teaspoon of salt
1 teaspoons of baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped pecans or walnuts
Combine sugar, eggs, and oil in a large bowl; beat at
medium add pumpkin puree. Combine flour and spices;
gradually add to pumpkin mixture, beating until blended;
stir in pecans.
Spoon mixture into a greased a 8 x 4 x 3-inch loaf pan
Bake at 350° for 1 hour
Makes 1 loaf of pumpkin pecan bread.
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Perfect Pizza Crust
You will need:
2 1/4 cups flour
1 package active dry yeast (Or 2 1/4 teaspoons)
1/8 teaspoon sugar
1 teaspoon salt
2/3 cup tepid water (about 99 degrees)
2 tablespoons olive oil
Directions: Proof the yeast by adding it to 1/4 Cup of warm water and
letting it sit for a few minutes.
In mixing bowl combine flour, salt, and sugar. Make a well in the center and
add the yeast water mix. Stir in the oil. Additional water until a flour is
incorporated. Turn dough out onto lightly floured surface and kneed until
smooth and silky. (About 10 minutes)
*If using a mixer and a bread hook, slowing add water with mixer running
until dough ball is formed. Mix for at least two minutes. If dough is too dry
add more water, if too wet add more flour. Dough should become smooth
and elastic.
Cover bowl with oiled plastic wrap and leave to rise for 1 hour or until
double in size If climate is cold then heat dishtowel in microwave and
cover bowl with hot towel to active yeast growth.
When dough has risen, remove from bowl and punch down. Divide into 2
balls. Work until you have a desired shape then lay dough on baking pan
and top with desired toppings. Bake in very hot 475 degree oven for 10 to
15 minutes.
You will need:
2 1/4 cups flour
1 package active dry yeast (Or 2 1/4 teaspoons)
1/8 teaspoon sugar
1 teaspoon salt
2/3 cup tepid water (about 99 degrees)
2 tablespoons olive oil
Directions: Proof the yeast by adding it to 1/4 Cup of warm water and
letting it sit for a few minutes.
In mixing bowl combine flour, salt, and sugar. Make a well in the center and
add the yeast water mix. Stir in the oil. Additional water until a flour is
incorporated. Turn dough out onto lightly floured surface and kneed until
smooth and silky. (About 10 minutes)
*If using a mixer and a bread hook, slowing add water with mixer running
until dough ball is formed. Mix for at least two minutes. If dough is too dry
add more water, if too wet add more flour. Dough should become smooth
and elastic.
Cover bowl with oiled plastic wrap and leave to rise for 1 hour or until
double in size If climate is cold then heat dishtowel in microwave and
cover bowl with hot towel to active yeast growth.
When dough has risen, remove from bowl and punch down. Divide into 2
balls. Work until you have a desired shape then lay dough on baking pan
and top with desired toppings. Bake in very hot 475 degree oven for 10 to
15 minutes.
| "Life on Earth has been a history of interaction between living things and their surroundings." -Rachel Carson |
Through the ages, food has played an pivotal role in celebrations honoring the harvest and the changing seasons. Days
of baking herald all the ancient feasts. Celebration breads were skillfully made and ornately decorated. The art of
baking is as old as the first civilizations. Spend some time engaging in this time honored practice. Every time an art is
learned and practiced, such as bread making, it is inherited and infused with new life. Through this ancient art one can
reconnect to history and tune into the changing seasons. Acknowledging the seasons is a simple way to harmonize
with the world and to recognize that we are a part of it. Choose a recipe and update it or adapt it by including local
ingredients and let your spirit lift with joy and thankfulness for the bounty of the seasons. Give thanks for the
abundance in your life by giving a loaf of fresh bread to a friend along with the recipe and pass along a linage that
weaves back to the beginning of time.
Below are recipes that are tried and true from members of this community. I hope that you enjoy them as much as we
have.
of baking herald all the ancient feasts. Celebration breads were skillfully made and ornately decorated. The art of
baking is as old as the first civilizations. Spend some time engaging in this time honored practice. Every time an art is
learned and practiced, such as bread making, it is inherited and infused with new life. Through this ancient art one can
reconnect to history and tune into the changing seasons. Acknowledging the seasons is a simple way to harmonize
with the world and to recognize that we are a part of it. Choose a recipe and update it or adapt it by including local
ingredients and let your spirit lift with joy and thankfulness for the bounty of the seasons. Give thanks for the
abundance in your life by giving a loaf of fresh bread to a friend along with the recipe and pass along a linage that
weaves back to the beginning of time.
Below are recipes that are tried and true from members of this community. I hope that you enjoy them as much as we
have.
As Yeast blooms, it develops bubbles. If
you think your yeast may be too old to use
then do an active test to see how active it
is before adding to your recipe by adding 2
1/4 teaspoons of yeast and 1 teaspoon of
sugar to 1/2 of warm water. Whisk , then
set aside in a warm place and allow yeast
to grow as it eats the sugar. If the yeast is
still active, the contents of the cup should
swell to the top of the one cup mark.
Tip for working dough.
When working with dough you must add
water until the right texture is reached. The
amount of water needed to reach the ideal
consistency is always an unknown because
it is the flour that determines how much
water is needed. Every variable such as the
type of flour, where the flour was grown and
even the weather conditions during its
development can contribute to the flour's
ability to hold water.
If dough is too dry to mix, slowly add water
until desired texture has been reached. If
dough is too wet, add flour while kneading
until dough is firm, smooth and
elastic.
you think your yeast may be too old to use
then do an active test to see how active it
is before adding to your recipe by adding 2
1/4 teaspoons of yeast and 1 teaspoon of
sugar to 1/2 of warm water. Whisk , then
set aside in a warm place and allow yeast
to grow as it eats the sugar. If the yeast is
still active, the contents of the cup should
swell to the top of the one cup mark.
Tip for working dough.
When working with dough you must add
water until the right texture is reached. The
amount of water needed to reach the ideal
consistency is always an unknown because
it is the flour that determines how much
water is needed. Every variable such as the
type of flour, where the flour was grown and
even the weather conditions during its
development can contribute to the flour's
ability to hold water.
If dough is too dry to mix, slowly add water
until desired texture has been reached. If
dough is too wet, add flour while kneading
until dough is firm, smooth and
elastic.
The Amazing French Baguette
While this baguette recipe may be
time intensive, the results yield 3
crusty-chewy loaves that are well
You will need:
1 to 1 1/2 cups warm water, 95 to
115°
2 teaspoons active dry yeast
3 1⁄2 to 4 cups flour
1 teaspoon kosher salt
oil, for greasing bowl
1⁄2 cup ice cubes
A baking sheet and a cast-iron skillet
Best Ever Rich and Flaky Biscuits
This recipe produces a perfectly light
and unbelievably flaky biscuit with
layers that are moist, rich, and tender.
You will need:
2 cups all-purpose flour, plus more for
dusting
2 Tablespoons baking powder
1 Tablespoon sugar
1 teaspoon salt
6 tablespoons cold, unsalted butter
1 cup whole milk
While this baguette recipe may be
time intensive, the results yield 3
crusty-chewy loaves that are well
You will need:
1 to 1 1/2 cups warm water, 95 to
115°
2 teaspoons active dry yeast
3 1⁄2 to 4 cups flour
1 teaspoon kosher salt
oil, for greasing bowl
1⁄2 cup ice cubes
A baking sheet and a cast-iron skillet
Best Ever Rich and Flaky Biscuits
This recipe produces a perfectly light
and unbelievably flaky biscuit with
layers that are moist, rich, and tender.
You will need:
2 cups all-purpose flour, plus more for
dusting
2 Tablespoons baking powder
1 Tablespoon sugar
1 teaspoon salt
6 tablespoons cold, unsalted butter
1 cup whole milk
Directions: Whisk together water and yeast in a large bowl; let sit until yeast is
foamy, about 10 minutes. Add flour and salt, and stir with a fork until dough forms
and all flour is absorbed. Allow dough to sit until flour has hydrated, about 20
minutes. Then knead until smooth and elastic, about 10 minutes.
Note: If dough is too dry, add water. If dough is too sticky work in a bit of flour.
Transfer dough ball to a lightly greased bowl, cover with oiled plastic wrap and let
rest until dough has doubled in size. This could take 1 to 2 hours in a warm
kitchen or over night in a cold kitchen.
Transfer dough to a lightly floured work surface, and shape into an 8″ x 6″
rectangle. Fold the 8″ sides toward the middle, then fold the shorter sides toward
the center. Return dough, seam side down, to bowl. Cover with plastic again, and
let sit until doubled in size.
Transfer dough to a lightly floured baking sheet. Cut into three equal pieces;
shape each piece into a 14″ rope. Cover loosely with plastic wrap; let sit until it
doubles in size.
Adjust oven racks with one in the center and one rack under it. Heat oven to 475°.
Slash across the top of each baguette with a sharp knife. Place ice cubes in skillet
and set under baking sheet. (this produces steam that lets the loaves rise fully
before a crust forms). Bake the baguettes until darkly browned and crisp, about 30
minutes.
Directions: Preheat oven to 425. Sift flour, baking powder, sugar and salt into a
large mixing bowl. Transfer to a food processor. Cut butter into pats and add to
flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (You can
also cut butter into flour using a pastry cutter.) Return dough to bowl, add milk
and stir with a fork until it forms a rough ball. Turn the dough out onto a well-
floured surface and press into a rough rectangle, about an inch thick. Fold it over
and gently pat it down again. Repeat. Cover the dough loosely with a oiled plastic
wrap and allow it to rest for 30 minutes. Gently pat out the dough once more, so
that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a
floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the
edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to
15 minutes.
foamy, about 10 minutes. Add flour and salt, and stir with a fork until dough forms
and all flour is absorbed. Allow dough to sit until flour has hydrated, about 20
minutes. Then knead until smooth and elastic, about 10 minutes.
Note: If dough is too dry, add water. If dough is too sticky work in a bit of flour.
Transfer dough ball to a lightly greased bowl, cover with oiled plastic wrap and let
rest until dough has doubled in size. This could take 1 to 2 hours in a warm
kitchen or over night in a cold kitchen.
Transfer dough to a lightly floured work surface, and shape into an 8″ x 6″
rectangle. Fold the 8″ sides toward the middle, then fold the shorter sides toward
the center. Return dough, seam side down, to bowl. Cover with plastic again, and
let sit until doubled in size.
Transfer dough to a lightly floured baking sheet. Cut into three equal pieces;
shape each piece into a 14″ rope. Cover loosely with plastic wrap; let sit until it
doubles in size.
Adjust oven racks with one in the center and one rack under it. Heat oven to 475°.
Slash across the top of each baguette with a sharp knife. Place ice cubes in skillet
and set under baking sheet. (this produces steam that lets the loaves rise fully
before a crust forms). Bake the baguettes until darkly browned and crisp, about 30
minutes.
Directions: Preheat oven to 425. Sift flour, baking powder, sugar and salt into a
large mixing bowl. Transfer to a food processor. Cut butter into pats and add to
flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (You can
also cut butter into flour using a pastry cutter.) Return dough to bowl, add milk
and stir with a fork until it forms a rough ball. Turn the dough out onto a well-
floured surface and press into a rough rectangle, about an inch thick. Fold it over
and gently pat it down again. Repeat. Cover the dough loosely with a oiled plastic
wrap and allow it to rest for 30 minutes. Gently pat out the dough once more, so
that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a
floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the
edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to
15 minutes.
small bowl add 1/2 cup water and sugar. Sprinkle yeast over the
top and whisk. Set aside to proof. (10 minutes)
Add flour, incorporating from the edge of the bowl. Then leave in
a warm place to sponge. This will take 20 minutes as batter
becomes filled with bubbles indicating the yeast is active. Return
to mixing adding more flour from the outer edge of the bowl
until mixture has become a firm dough.
Place on lightly floured work surface and knead. Dough will
become smooth and elastic (10 minutes)
Place dough in oiled bowl. Allow to rise until dough has doubled
(about 2 hours).
Punch down dough and turn onto floured surface. Roll ends under
to form a loaf shape. Put dough in bread pan and cover. Set
aside to rise for 30 minutes.
Slice top of loaf down center. Let sit for ten minutes while oven
preheats. Bake 450 for 15 minutes. Turn oven down to 400 and
bake for 25 more minutes. Turn onto a rack to cool.
top and whisk. Set aside to proof. (10 minutes)
Add flour, incorporating from the edge of the bowl. Then leave in
a warm place to sponge. This will take 20 minutes as batter
becomes filled with bubbles indicating the yeast is active. Return
to mixing adding more flour from the outer edge of the bowl
until mixture has become a firm dough.
Place on lightly floured work surface and knead. Dough will
become smooth and elastic (10 minutes)
Place dough in oiled bowl. Allow to rise until dough has doubled
(about 2 hours).
Punch down dough and turn onto floured surface. Roll ends under
to form a loaf shape. Put dough in bread pan and cover. Set
aside to rise for 30 minutes.
Slice top of loaf down center. Let sit for ten minutes while oven
preheats. Bake 450 for 15 minutes. Turn oven down to 400 and
bake for 25 more minutes. Turn onto a rack to cool.
The Decadent yet Incredible Simple Baked Brie
This is one of the party recipes to add to your repertoire. Though this
recipe is incredible simple to put together it delivers a scandalously
rich treat.
You will need:
1 sheet of thawed puff pastry
a wheel of Brie cheese in the 8- to 12-ounce range.
You can use a larger wheel but you will then need 2 sheets of puff
pastry.
Jam (The French raspberry preserve by Bonne Maman works very well.)
1 egg beaten
This is one of the party recipes to add to your repertoire. Though this
recipe is incredible simple to put together it delivers a scandalously
rich treat.
You will need:
1 sheet of thawed puff pastry
a wheel of Brie cheese in the 8- to 12-ounce range.
You can use a larger wheel but you will then need 2 sheets of puff
pastry.
Jam (The French raspberry preserve by Bonne Maman works very well.)
1 egg beaten
Directions: Heat oven to 400°F Place an oven rack in the middle position.
Dust work surface with flour. Dust your rolling pin with flour and roll the puff pastry until it measures roughly 11 inches
by 11 inches. Set Brie in center of the pastry and top with a couple spoons of jam. It's that easy! Fold the corners over
the Brie, gently pressing the edges to form a neat package. Transfer the wrapped Brie to the baking sheet or pie plate.
Brush with egg and bake until golden-brown. 30 to 40 minutes. Serve warm so that cheese remains gooey.
Dust work surface with flour. Dust your rolling pin with flour and roll the puff pastry until it measures roughly 11 inches
by 11 inches. Set Brie in center of the pastry and top with a couple spoons of jam. It's that easy! Fold the corners over
the Brie, gently pressing the edges to form a neat package. Transfer the wrapped Brie to the baking sheet or pie plate.
Brush with egg and bake until golden-brown. 30 to 40 minutes. Serve warm so that cheese remains gooey.
Best Sourdough
There is a reason sourdough recipes have been passed
down through the generations. Not only is starter handy to
have, it conjures up a crusty, flavorful loaf of bread.
For Starter:
Makes 3 cups
1 c active dry yeast
2 1/2 cups lukewarm water
1 1/2 cups flour
Combine yeast and water. Stir and let sit for 15 minutes.
Form a well in the flour then pour yeast into it whisking as
you add. Whisk until smooth. Cover and let sit in a warm
place. After 3 days starter is ready to use or to be stored in
refrigerator. Bring back to room temperature before using.
Note: After using or after 3 days at room temperature, feed
starter with a handful of flour and enough water to restore
it to at thick smooth batter.
For Bread: Makes one loaf
3 cups flour
1 Tablespoon Salt
1/2 cup lukewarm water
1 cup sourdough starter
There is a reason sourdough recipes have been passed
down through the generations. Not only is starter handy to
have, it conjures up a crusty, flavorful loaf of bread.
For Starter:
Makes 3 cups
1 c active dry yeast
2 1/2 cups lukewarm water
1 1/2 cups flour
Combine yeast and water. Stir and let sit for 15 minutes.
Form a well in the flour then pour yeast into it whisking as
you add. Whisk until smooth. Cover and let sit in a warm
place. After 3 days starter is ready to use or to be stored in
refrigerator. Bring back to room temperature before using.
Note: After using or after 3 days at room temperature, feed
starter with a handful of flour and enough water to restore
it to at thick smooth batter.
For Bread: Makes one loaf
3 cups flour
1 Tablespoon Salt
1/2 cup lukewarm water
1 cup sourdough starter
Directions: Combine flour and salt and make a well. Add starter and water. Incorporate flour to produce a rough dough.
Transfer dough to a floured surface. Knead until dough is smooth and elastic.
Place in a clean bowl, cover and leave to rise in a warm place until doubled in volume.
Grease an 81/2 by 41/2 bread pan. Punch dough down and knead briefly. Shape into a loaf and place in pan seam-side
down. Cover with plastic and let set 1 1/2 hours.
Preheat oven to 425. Score dough lengthwise with a sharp knife. Bake 15 minutes then turn oven down to 375 and bake 30
minutes more.
Transfer dough to a floured surface. Knead until dough is smooth and elastic.
Place in a clean bowl, cover and leave to rise in a warm place until doubled in volume.
Grease an 81/2 by 41/2 bread pan. Punch dough down and knead briefly. Shape into a loaf and place in pan seam-side
down. Cover with plastic and let set 1 1/2 hours.
Preheat oven to 425. Score dough lengthwise with a sharp knife. Bake 15 minutes then turn oven down to 375 and bake 30
minutes more.
This rich, buttery yeast dough has a high egg and
butter content to produce a lightly sweet and
intensely butter bread.
You will need:
a 7 cup brioche mold
3 cups bread flour
1/2 teaspoon salt
1/2 ounce of yeast
4 tablespoons warm milk
3 eggs + 1 more beaten for glaze
1/4 cup of butter softened
2 tablespoons of sugar
butter content to produce a lightly sweet and
intensely butter bread.
You will need:
a 7 cup brioche mold
3 cups bread flour
1/2 teaspoon salt
1/2 ounce of yeast
4 tablespoons warm milk
3 eggs + 1 more beaten for glaze
1/4 cup of butter softened
2 tablespoons of sugar
Directions: In a large bowl add salt to flour and sift together. Make will
at center for wet ingredients. In a small bowl add yeast to warm milk
and stir. Let sit 10 minutes. Add yeast mixture to flour and salt. Add
eggs and combine to form a soft dough. Kneed 4-5 minutes until dough
becomes smooth and elastic.
Cream butter and sugar together. Gradually add the butter mixture to
the dough. Beat until smooth and shiny.
Cover bowl with oiled plastic wrap and let rise of 2 hours or
until doubled. Lightly punch down, recover and place in refrigerator
overnight.
In the morning, turn dough out onto work surface and cut
off 1/4 section and set aside. Shape the larger piece into a
ball and drop dough into brioche mold. Shape smaller piece
into an egg and press into the end. Brush with beaten egg. Cover
and let rise for 2 1/2 to 3 hours, until it has doubled and looks
very puffy.
Bake at 400°F for 10 minutes, reduce heat to 375°F and bake for about
20 to 25 minutes more or until golden.
at center for wet ingredients. In a small bowl add yeast to warm milk
and stir. Let sit 10 minutes. Add yeast mixture to flour and salt. Add
eggs and combine to form a soft dough. Kneed 4-5 minutes until dough
becomes smooth and elastic.
Cream butter and sugar together. Gradually add the butter mixture to
the dough. Beat until smooth and shiny.
Cover bowl with oiled plastic wrap and let rise of 2 hours or
until doubled. Lightly punch down, recover and place in refrigerator
overnight.
In the morning, turn dough out onto work surface and cut
off 1/4 section and set aside. Shape the larger piece into a
ball and drop dough into brioche mold. Shape smaller piece
into an egg and press into the end. Brush with beaten egg. Cover
and let rise for 2 1/2 to 3 hours, until it has doubled and looks
very puffy.
Bake at 400°F for 10 minutes, reduce heat to 375°F and bake for about
20 to 25 minutes more or until golden.
Split Top Loaf
1 1/4 cup warm water
4 1/2 teaspoons yeast (or 1 packet if
you bought it this way)
1 1/2 tsp sugar
2 teaspoons salt
5 cups bread flour
4 tablespoons of warm milk
1 1/4 cup warm water
4 1/2 teaspoons yeast (or 1 packet if
you bought it this way)
1 1/2 tsp sugar
2 teaspoons salt
5 cups bread flour
4 tablespoons of warm milk
1 teaspoon salt
1 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely
chopped
Preheat the oven to 350 degrees
Cream butter, sugar, and brown sugar Beat in
the vanilla and eggs. Then add the dry
ingredients. Fold in the chocolate chunks.
Drop by spoonfuls onto cookie sheets. Bake
until the cookies are light brown about 12
minutes.
Amazing Apple Cake
2 medium apples, peeled and sliced
1 teaspoon ground cinnamon
1/3 cup brown sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup of sugar
1/2 cup of unsalted butter at room temperature
2 egg, beaten
1 cup whole milk
Preheat the oven to 375°F. Grease a 9-inch square
baking dish with or pie pan with a 4-cup capacity. In
small bowl, mix brown sugar with the cinnamon, set
aside. In a medium bowl, mix together the flour,
baking powder, and salt.
Using an electric mixer, beat the butter with the
remaining 1/4 cup sugar. Beat in the egg until
blended. Add the flour mixture in three additions,
alternating with the milk, beating after each
addition until just combined.
Pour about 1/3 of the batter into the bottom of the
baking dish. Press the apple slices into the batter
so they just cover the batter (you may have to
overlap some slices). Sprinkle the apples with the
cinnamon-sugar mixture, reserving a teaspoon or
two to sprinkle on top. Spread the rest of the batter
over the apples. Sprinkle the remaining
cinnamon-sugar on top.
Bake the cake for 35 minutes or until it is golden
brown and apples start to bubble at the edges.
1 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely
chopped
Preheat the oven to 350 degrees
Cream butter, sugar, and brown sugar Beat in
the vanilla and eggs. Then add the dry
ingredients. Fold in the chocolate chunks.
Drop by spoonfuls onto cookie sheets. Bake
until the cookies are light brown about 12
minutes.
Amazing Apple Cake
2 medium apples, peeled and sliced
1 teaspoon ground cinnamon
1/3 cup brown sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup of sugar
1/2 cup of unsalted butter at room temperature
2 egg, beaten
1 cup whole milk
Preheat the oven to 375°F. Grease a 9-inch square
baking dish with or pie pan with a 4-cup capacity. In
small bowl, mix brown sugar with the cinnamon, set
aside. In a medium bowl, mix together the flour,
baking powder, and salt.
Using an electric mixer, beat the butter with the
remaining 1/4 cup sugar. Beat in the egg until
blended. Add the flour mixture in three additions,
alternating with the milk, beating after each
addition until just combined.
Pour about 1/3 of the batter into the bottom of the
baking dish. Press the apple slices into the batter
so they just cover the batter (you may have to
overlap some slices). Sprinkle the apples with the
cinnamon-sugar mixture, reserving a teaspoon or
two to sprinkle on top. Spread the rest of the batter
over the apples. Sprinkle the remaining
cinnamon-sugar on top.
Bake the cake for 35 minutes or until it is golden
brown and apples start to bubble at the edges.
