Baked

This delightful Baked Lemon Pudding, adapted from JR Ryall’s “Ballymaloe Desserts” cookbook, offers a perfect balance of tangy and sweet flavors. As it bakes, it naturally separates into two distinct layers: a custardy bottom and a spongy top. Ingredients 15 g (1 tablespoon) unsalted butter, softened 225 g (1 cup plus 2 tablespoons) granulated sugar 3 large eggs, separated 30 g (3 tablespoons) all-purpose flour 2 large lemons, zested and juiced (about 30 ml zest and 90 ml juice) 250 ml (1 cup) whole milk Confectioners’ sugar, for dusting Softly whipped cream, for serving Equipment 1.2 L (5-cup) ceramic or glass baking dish Medium mixing bowl Large mixing bowl Wooden spoon Whisk Electric mixer (optional) Instructions Preheat the oven to 175°C (350°F) and position a rack in the middle. ...

Ingredients Yield: One 8-inch loaf Butter, for the pan 185g grated zucchini (1½ cups) 105g dark brown sugar (½ cup) 80ml olive oil (⅓ cup) (or other oil such as safflower or canola) 80ml plain Greek yogurt (⅓ cup) 2 large eggs 5ml vanilla extract (1 teaspoon) 190g all-purpose flour (1½ cups) 3g salt (½ teaspoon) 3g baking soda (½ teaspoon) 2g baking powder (½ teaspoon) 4g ground cinnamon (1½ teaspoons) 1g ground nutmeg (¼ teaspoon) 2g finely grated lemon zest (1 teaspoon) 55g chopped walnuts (½ cup) (optional) Method Preheat oven: Heat oven to 175°C (350°F). Butter an 8-inch loaf pan. ...

Cheddar and Herb Gougères Makes about 60 gougères Ingredients 170g (¾ cup or 1½ sticks) unsalted butter 180ml (¾ cup) whole milk 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt 188g (1½ cups) all-purpose flour 5 large eggs 1 large egg, separated 3 scallions, thinly sliced 226g (8 oz.) sharp yellow cheddar, grated, divided 2 Tbsp. finely chopped dill 1 Tbsp. whole grain mustard ¼ tsp. freshly ground pepper Instructions Step 1: Prepare Oven and Dough Base Preheat and set up: Place racks in upper and lower thirds of oven; preheat to 425°F (220°C). Melt butter: Heat 170g (¾ cup or 1½ sticks) unsalted butter, 180ml (¾ cup) whole milk, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 180ml (¾ cup) water in a medium saucepan over medium-high, whisking occasionally to prevent scorching, until butter is melted and mixture is boiling. Add flour and beat: Immediately remove pan from heat and add 188g (1½ cups) all-purpose flour all at once. Whisk until incorporated and a paste forms. Return to medium-high heat and cook, mixing vigorously with a wooden spoon, until dough is the consistency of smooth mashed potatoes, about 30 seconds. Continue cooking, stirring constantly, until dough starts to dry out, creates a film on bottom of pot, and releases a lot of steam, about 3 minutes. Step 2: Mix in Eggs Add eggs to dough: Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed 1 minute. Reduce speed to medium-low and add 5 large eggs one at a time, beating to combine after each addition. Scrape down sides of bowl with a rubber spatula. Beat in 1 large egg white. Increase speed to medium and beat until dough holds medium-soft peaks when you lift paddle out of dough, 8–10 minutes. ...

Source https://marissarothkopf.substack.com/p/hazelnut-honey-spice-cake-with-caramelized Ingredients For the caramel: 3 medium apples (e.g., 2 Granny Smith and 1 Gala) Fresh lemon juice 57 grams (4 tablespoons) unsalted butter 50 grams (1/4 cup) granulated sugar 85 grams (1/4 cup) honey 1/2 teaspoon vanilla extract 1/2 teaspoon salt For the cake: 71 grams (1/2 cup) all-purpose flour 71 grams (1/2 cup) hazelnut flour 3 tablespoons corn starch 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 100 grams (1/2 cup) granulated sugar 169 grams (12 tablespoons) unsalted butter, room temperature 127 grams (1/4 cup) honey 3 large eggs, room temperature Instructions Prep the pan and oven: Preheat the oven to 350°F (180°C). Butter a 9” cake pan and line the bottom with parchment paper. Prepare the apples: Peel, core, and thinly slice the apples. Toss with lemon juice. Make the caramel: In a medium saucepan, melt butter over medium-low heat. Stir in honey and sugar until the mixture turns light brown. Remove from heat, and stir in vanilla and salt. Pour the caramel into the cake pan. Arrange apple slices on top of the caramel. Make the cake: In a medium bowl, whisk together the dry ingredients. In another bowl, cream together butter, honey, and sugar. Add eggs one at a time, then gradually mix in the dry ingredients. Spoon the batter over the apples, spreading it evenly to the edges of the pan. Bake for 30 minutes. If the center still wiggles, reduce the heat to 325°F and bake for an additional 5 to 10 minutes. Let the cake cool for about 15 minutes, then invert onto a plate. Remove the parchment and rearrange any apples as needed. Serve warm or at room temperature. Best if made within 24 hours of serving. ...

This recipe is transcribed from mom’s little red recipe book. The recipe card notes that mom’s sister, Theresa Gavula, provided the recipe. Mom made countless batches of these cookies and icing for school, work, and social parties. They can be rolled and cut, or dropped and shaped. Sugar Cookies 2 ½ cups flour 1 teaspoon baking powder 1 teaspoon salt ¾ cup shortening 1 cup sugar 2 eggs 1 teaspoon vanilla Method The recipe card does not indicate a method. The below is standard instructions. ...

This savory pie is a simple, rustic dish that is perfect as a side dish or a main. Top with a drizzle of balasmic vinegar and a sprinkle of fresh herbs. Serve hot, cold, or room temperature. This pie was an entry to the Porches and Pies pie contest in 2023. Notes This recipe requries one pie shell (half a recipe) of Pâte Brisée. Any mix of fresh mushrooms can be used. I used a mix of oyster and shiitake. While this recipe calls for oat milk, any milk can be used. Yield One - 9 inch (23 cm) pie Ingredients 770 grams trimmed and cleaned oyster and other mixed mushrooms 1 large purple onion 2 to 3 small/medium shallots 3 leeks, white stalk and tender green stalks chopped into ¼ rounds and then thinly sliced 3 to 4 Rosemary sprigs 3 to 4 Thyme sprigs 2 large eggs 80 ml (1/3 cup) oat or other milk 145 grams (5 oz) finely grated parmesan cheese 1 pie shell from Pâte Brisée Preparation Mushrooms In a large, heavy skillet, add: ...

This is a very simple pie crust recipe that comes together quickly. The crust is tender and flaky due to the use of vodka (which does not contribute to gluten formation) and plenty of cold butter. It is important to not overwork the dough; the goal is a rough/shaggy looking crust with large chunks of butter throughout. The crust can be used for both sweet (add the sugar as directed) and savory pies (omit sugar). ...

This recipe comes from Popote et Potager, BANANA BREAD Recette facile et anti gaspi. The bread (or cake, depending on your definition) is sweetened only by the bananas and chocolate. The recipe yields a dense, moist bread packed with banana flavor. Yield 1 loaf Special Equipment 1 1.5 to 1 pound loaf pan Preheat Oven Preheat oven to 350°F or 180°c. Adjust oven rack to middle position. Ingredients 5 ripe to slightly over-ripe bananas, peeled. 4 mashed 1 whole, sliced length-wise 2 large eggs 200 grams all-purpose flour 1 packet (7 grams) active dry yeast 100 grams dark chocolate (70%), finely chopped Preparation Butter/flour (I use Baker’s Joy) loaf pan and line the bottom of the loaf pan with parchment paper. In a medium sized bowl, mash 4 of the bananas. Add the two eggs to the mashed bananas and mix well using a whisk. Combine the flour and dry yeast. Sift into the bowl atop the banana/egg mixture. Beat well using a sturdy whisk or heavy mixing spoon. Add the finely chopped chocolate and mix well. Pour the batter into the prepared loaf pan. With the two halfs of the remaining sliced banana, arrange the two halfs, cut-side up, atop the batter. Gently press the banana slices into the batter till set and even. Bake Bake 45 minutes. Remove from oven and let cool in pan for 10 minutes. Turn out the banana bread from pan and let cool on wire rack. ...

These versatile yeast rolls are great for a variety of dishes. Add in cheese, olives, or other ingredients to suit your taste. Yield This recipe makes four rolls. Special Equipment Small bowl proofing. Warm, draft free location for proofing. Plastic wrap or damp towel. Thermometer. Ingredients 1/4 cup oat milk (or other milk) 13 grams (2 teaspoons) honey 3 grams (3/4 teaspoon) yeast 2 large egg yolks 1 tablespoon olive oil 3 grams (1/4 teaspoon) salt 100 grams (3/4 cup) all-purpose flour 50 grams (1/4 cup) rye or spelt flour Method Dough In a small microwave-safe bowl, mix together the oat milk and honey and heat about 15 to 20 seconds until warmed to 115° F. Add the yeast to the milk/honey and mix well. Let rest 5 minutes. Combine the egg yolks and olive oil in a small bowl. Add to the yeast mixture and mix well. In a medium bowl, whisk together the salt and flours. Pour the yeast mixture into the flour and mix well. Kneed the dough for about 5 to 6 minutes until the dough is smooth and elastic. Place dough in an oiled bowl. Cover the bowl with plastic wrap and let rise in a warm location for at least 30 minutes or until double in size. Pre-heat Oven and Shape Dough Once the dough is doubled in size, heat the oven to 415° F. Divide the dough into four equal portions. Shape each portion into a ball or other shape and place in a lightly greased baking dish. Bake for 15 minutes then reduce the temperature to 350° F and bake until the internal temperature of the rolls reaches 180° F, about 10 to 15 minutes more. Remove from the oven and serve immediately.

This recipe’s sugar content is minimal to allow the add ins (chocolate chips and cherries) to provide the majority of the sweetness. If omitting the add ins, the sugar content may need to be increased to compensate per desired taste. Preheat Oven Preheat oven to 350°F. Equipment Small skillet Small bowl Large bowl Rubber spatula Two cookie sheets Wire cooling rack Ingredients 57 grams (4 tablespoons) unsalted butter 142 grams (1 cup) all-purpose flour ¾ teaspoon salt ½ teaspoon baking soda 100 grams (½ cup) dark brown sugar 100 grams (½ cup) granulated sugar ¼ teaspoon ground cinnamon ½ cup Vegetable oil 1 teaspoon vanilla extract 1 large egg plus 1 large yolk 255 grams (3 cups) old-fashioned rolled oats 75 grams (½ cup) dried tart cherries 85 grams (½ cup) chocolate chips ½ cup crushed toasted pecans Method Brown Butter Place the butter in a small skillet, set over low-medium heat, allowing the butter to brown while preparing the remaining ingredients. Swirl or gently stir the butter every few minutes. The butter has finished browning when the sizzles and crackles stop. Remove from heat to avoid burning. Combine Dry Ingredients In a small bowl, combine dry ingredients: ...