Baked

A great sausage ball recipe. Meat substitutes can be in place of pork sausage meat. Source https://www.cookscountry.com/recipes/7168-sausage-balls Change Log Increased sausage from 227 grams to 310 grams Increased cheese from 113 grams to 130 grams Equipment Parchment paper Baking sheet Preheat Oven Preheat oven to 400°F Adjust oven rack to middle position Ingredients 213 all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ¼ teaspoon pepper 1/8 teaspoon cayenne pepper 28 grams unsalted butter, cut into 1/2-inch pieces 310 grams bulk breakfast sausage or veggie sausage 130 grams sharp cheddar cheese, shredded (1 cup) ¾ cup buttermilk Preparation Combine Line rimmed baking sheet with parchment paper. In a food processor, pulse together just until combined (about three pulses): flour baking powder salt pepper cayenne Add butter and pulse until mixture resembles coarse meal, about 12 pulses. Add sausage and cheddar and pulse until combined, about 8 pulses. Transfer mixture to bowl and stir in buttermilk until combined. Form into Balls Working with wet hands, roll 1 tablespoon dough at a time into 1%frac14;-inch balls and place, evenly spaced, on baking sheet. Bake until golden brown, 20 to 22 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let balls cool for 5 minutes. Serve warm. Combine all, roll into balls and bake. ...

Source Milk Street Special Equipment 9" springform or round cake pan 12" non-stick skillet Small heat-proof bowl A second small bowl Large mixing bowl Large plate on which to cool cooked appless Preheat Oven Preheat to 375°F Ingredients 113 grams unsalted butter 7 grams of salt, divided into 3 grams and 4 grams ¼ teaspoon ground allspice 680 grams (1 ½ pounds) Granny Smith apples, peeled, cored and cut into ¼-inch slices 454 grams (1 pound) Braeburn or Golden Delicious apples, peeled, cored and cut into ¼-inch slices 149 grams (12 tablespoons) white sugar, divided into: 25 grams (2 tablespoons) 113 grams (9 tablespoons) 12 grams (1 tablespoon) 2 tablespoons brandy or Calvados 95 grams all-purpose flour 1 teaspoon baking powder 2 large eggs 2 teaspoons vanilla extract Preparation Prep Pan Butter and flour the 9" springform or cake pan. Melt Butter Add butter and 4 grams salt to a 12" non-stick skillet Cook on medium-high heat, swirling the skilled frequently until the milk solids are golden brown; about 5 to 7 minutes. Pour butter into a small heat-proof bowl, without scraping the skillet; leaving excess butter for the next step. Add allspice to butter and stir. Set aside. Apples Add all of the apples to the still-hot skillet. Add the 25 grams (2 tbsp) sugar and 3 grams of salt. Cook over medium-high heat, stirring occasionally, until apples are starting to brown and liquid has evaporated; about 15 minutes. Add brandy and cook till evaporated; about 30 seconds. Transfer cooked apples to a large plate, spread into a single layer, and refrigerate till cool; about 30 minutes. Cake Batter Once the apples are cool… ...

A Tajine is a versatile clay pot with a conical lid which lends itself to slow cooked, flavor infused foods. The process in preping and cooking a dish is typically the same across most recipes: Brown meats in a skillet (or in the tajine if it’s compatible with your stove top) Cook root and other hearty vegetables. Add spices (like, Moroccan Seasoning). Layer the meats and spiced veggies into the tajine. Add cooking liquid. Cover and place into a cold oven. Cool at about 350°F for about 1.5 to 2 hours. Server with couscous, rice, quinoa, or other similar grain. Pre-soak To make the best use of a tajine pot, pre-soak the base and lid, submerged in water, for at least one hour before use. ...

This recipe is modified from the source to cut out extra fat and boost flavor. Source https://cooking.nytimes.com/recipes/1017797-pumpkin-bread-with-brown-butter-and-bourbon Change Log Swapped unsweetened applesauce for oil Swapped extra bourbon for water Swapped dark brown sugar for light Increased cinnamon and ginger slightly Chose 4 cardamon pods instead of measured amount Special Equipment 2 9" loaf pans Parchment Paper Pre-heat Oven Pre-heat over to 350°F Move rack to center position Ingredients 113 grams (1 stick) unsalted butter ¼ cup bourbon (plus extra; see notes below) 1 tablespoon vanilla 1 ¾ cups pumpkin purée (Roast Pumpkin) 4 eggs ½ cup unsweetened applesauce 256 grams all-purpose flour 120 grams whole wheat flour 350 grams dark brown sugar 1 ½ teaspoons baking soda 5 grams fine sea salt 10 grams ground cinnamon 2 grams ground ginger 4 cardamom pods; seeds ground Preparation Prep Pans Grease the insides of two 8-inch loaf pans with butter Line with parchment paper; butter the paper Dust with flour Brown Butter In a large skillet, melt butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. Brown butter is almost ready when the frantic sound of bubbling begins to die down. Wets In a glass liquid measuring cup, combine bourbon and vanilla. Add additional bourbon until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and applesauce. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine. Drys In another large bowl, whisk together: all-purpose flour whole wheat flour brown sugar baking soda salt cinnamon ginger cardamom Combine Pour liquid ingredients into dry ingredients and stir to combine. Bake Divide batter between the two greased loaf pans. Use a scale to ensure equal amounts are in both pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.

Preheat Oven Preheat oven to 350℉ Equipment 8-inch square baking pan Parchment paper Ingredients 85 grams (3 ounces) unsweetened chocolate 113 grams (8 tablespoons / 1 stick) unsalted butter, more for greasing pan 100 grams (½ cup) granulated sugar 100 grams (½ cup, packed) dark brown sugar 2 eggs 64 grams (½ cup) all-purpose flour Pinch salt ½ teaspoon vanilla bourbon Preparation Prepare pan Grease or line with parchment paper an 8-inch-square baking pan. Melt Chocolate Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Combine Transfer chocolate mixture to a bowl, and stir in sugars. Beat in eggs, one at a time. Add flour, salt, and vanilla; stir just to incorporate. Do not overmix. Bake Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.

The go-to recipe for chocolate chip cookies. Browning (rather than simply melting) the butter adds an extra dimension and is completely optional. Special Equipment Stand mixer (optional, a strong arm will suffice) Two cookie sheets (one will suffice) Parchment paper Add-In’s ½ tart dried cherries (reduce chocolate chips a bit…) Pre-heat Oven Preheat oven to 325℉ Adjust oven rack to lower-middle position Line 2 baking sheets with parchment paper Ingredients 170 grams (12 tablespoons) unsalted butter, melted (or browned) and cooled 270 grams (2 ¼ cups) All-purpose flour 1 teaspoon baking soda 1 tablespoon cornstarch ½ teaspoon salt 170 grams (1 cups) semisweet chocolate chips 128 grams (¾ cup packed) dark brown sugar 100 grams (½ cup) granulated sugar 2 tablespoons honey or golden syrup 1 large egg plus 1 large yolk 2 teaspoons vanilla extract Preparation Combine dry ingredients Combine and set aside: ...

These biscuits are from an old verbal recipe, passed down over the years. The measurements are approximate and should be varied according to humidity. This recipe lacks precise measurement, oven temperature, and cooking times. Source Goldie McCracken; dictated to Bonnie Sigler Ingredients Yeast Prep 1 or 2 packages dry yeast ½ cup warm water 1 tablespoon sugar Dry 5 cups Flour 3/4 cup shortening 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 tablespoons sugar (more if you like, 4 to 6) 2 cups buttermilk Preparation Combine yeast prep ingredients; set aside until it bubbles Sift dry ingredients Cut in shortening Add buttermilk Add yeast Stir just till moist Transfer to a large bowl; cover and refrigerate Use as needed; roll out to ½ thick Cut, bake

Mom’s original recipe! This is a flexible recipe which can exchange mashed bananas for pureed pumpkin. One may find it useful to reduce the sugar to 1 cup or less. Applesauce could be substituted for vegetable oil. Special Equipment Stand Mixer Two 9" loaf pans Preheat Oven Preheat oven to 350°F. Ingredients 3½ cups all-purpose flour 3 cups sugar 2 teaspoons baking soda 1 teaspoon cinnamon 2 cups mashed bananas 1 tablespoon vanilla extract 4 eggs 1 cup vegetable oil 1/3 cup orange juice 1½ cups chopped pecans Preparation Combine all ingredients. Pour evenly into two loaf pans. Bake about 1 hour until a knife inserted into middle comes out clean. Let cool about 30 minutes. Turn out onto cooling rack.

For this recipe, substitute low-fat buttermilk in place of heavy cream for a lower fat yet creamy mouth-feel. Also, make your own crust. It’s so easy… Source Mushroom and Gruyère Quiche Special Equipment Rimmed baking sheet Preheat Oven Preheat oven to 400°F Prerequisite Recipes Half a recipe of Pâte Brisée Ingredients ¼ pound cremini mushrooms, cut into quarters or eighths, depending on size ¼ pound portobello mushroom caps, diced ¼ pound shiitake mushrooms, stems removed and discarded, cut into quarters ½ medium yellow onion, thinly sliced 1 tablespoon extra-virgin olive oil ½ teaspoon salt ½ teaspoon black pepper ½ cup low-fat buttermilk 2 eggs 1 tablespoon chopped fresh thyme 4 ounces gruyère cheese, shredded (about 1 ½ cups) 2 teaspoons chopped fresh thyme Preparation Roast Mushrooms and Onions In a large bowl, toss: Cut mushrooms Onion Olive oil Salt Pepper Place on a rimmed baking sheet in a single layer. Roast for about 15 minutes, or until cooked and firm. Remove from oven and set aside. ===Bake Pie Shell== ...

I’ve modified this recipe to streamline the cooking of the veggies and the final quiche. Source http://www.wholefoodsmarket.com/recipe/crustless-broccoli-and-onion-quiche Special Equipment 9" Cast Iron Skillet Preheat Oven Preheat the oven to 350°F. Ingredients 1 tablespoon extra-virgin olive oil 1 large onion, diced 2 cups broccoli florets, cut into 1-inch pieces 4 large eggs 1 cup low-fat (1%) milk 1/3 cup freshly grated Pecorino Romano cheese ½ teaspoon fine sea salt Freshly ground black pepper ½ teaspoon dried oregano ¼ cup brown rice flour –or– whole wheat flour dash paprika Preparation ===Cook Onion & Broccoli ...