Baked

These blueberry muffins are light, delicious, and delightful. Use fresh blueberries for full flavor and opt for muffin wrappers as opposed to non-stick spray for even lighter tasting muffins. Info Source: Cooks County Magazine Special Equipment 12 cup muffin tin Muffin wrappers -or- Non-stick cooking spray Preheat Oven Preheat oven to 375°F Adjust rack to middle of oven Ingredients 2 cups All Purpose Flour ½ teaspoon Salt 2 Eggs ¾ cup Light Brown Sugar 4 tablespoons Unsalted Butter- melted, cooled ¾ cup Non-fat Buttermilk 1 teaspoon Lemon Zest 2 teaspoons Lemon Juice 1 tablespoon Vanilla Extract 1 cup Fresh Blueberries Preparation Line a 12 cup muffin tin with muffin wrappers -or- Spray a 12 cup muffin tin with non-stick cooking spray Whisk together, in a large bowl flour baking powder baking soda salt In a separate bowl, whisk together until throughly combined eggs brown sugar Gradually whisk in, one by one, until well blended melted butter buttermilk lemon zest lemon juice vanilla Fold into dry mixture Toss blueberries with 1 tablespoon flour and fold into batter Distribute batter into the muffin tin. Bake Bake 25 to 30 minutes, rotating pan halfway through baking, until light golden brown and toothpick inserted into center comes out clean.

Deeply chocolaty, moist cake with a nice crumb. Makes two 9" rounds. Goes very well with Cherry Cream Cheese Frosting. Source http://www.joyofbaking.com/ChocolateButterCake.html Special Equipment Two 9" round cake pans Parchment paper Stand Mixer Preheat Oven Preheat oven to 350° F Ingredients 120 grams unsweetened chocolate, chopped 30 grams unsweetened cocoa powder 1 cup boiling water 295 grams all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon salt 226 grams unsalted butter, room temperature 400 grams granulated white sugar 3 large eggs 2 teaspoons pure vanilla extract 1 cup (240 ml) milk Preparation Prepare Cake Pans Butter two 9" round cake pans. Cut to fit a single sheet of parchment for each of the rounds; affix to the inside bottom of buttered pans. Butter the parchment. Lightly flour; shake out any loose residue. Melt Chocolate In a heatproof bowl, combine chopped unsweetened chocolate and cocoa powder. Add 1 cup boiling water. Whisk till smooth. Set aside; cool to room temperature. Combine Dry Ingredients In a medium sized bowl, sift or whisk together: ...

This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake. Info yield: Serves 8 active time: 30 min total time: 1 ¼ hours Source: http://www.epicurious.com/recipes/food/views/Pineapple-Upside-Down-Cake-103088 Special Equipment A well-seasoned 10-inch cast-iron skillet Electric Mixer Preheat Oven Preheat oven to 350°F Ingredients Topping ½ medium pineapple, peeled, quartered lengthwise, and cored ¾ stick unsalted butter ¾ cup packed light brown sugar Batter 1 ½ cups all-purpose flour 2 to 3 teaspoons ground cardamom 2 teaspoons baking powder ¼ teaspoon salt ¾ stick unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla 1 tablespoon dark rum ½ cup unsweetened pineapple juice 2 tablespoons dark rum for sprinkling over cake Preparation Topping Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly. Batter In a medium bowl, Sift together flour cardamom baking powder salt In a large bowl, using an electric mixer: Beat butter until light and fluffy. Gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice Add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.) Spoon batter over pineapple topping and spread evenly. Bake Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Presentation Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack. Serve cake just warm or at room temperature. Notes Some of the food editors found 3 teaspoons of cardamom to be too much, but others loved the intense flavor. Cake may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

This is an old “easy recipe” which is deliciously deadly. Eat with care. The “Cherry Pineapple” rendition is just one way this cake can be prepared; the basic recipe can be altered to use any flavor of cake mix with any variety of canned fruits. Special Equipment 9x13" Cake Pan Preheat Oven Preheat oven to 350°F. Ingredients 1 can cherry pie filling 1 can crush pineapple, in natural juice ½ cup chilled butter, cut into half tablespoon pieces 1 packaged yellow cake mix Preparation Grease a 9x13" cake pan. Dump cherry pie filling into cake pan. Dump crushed pineapple (including juice) into cake pan. Stir to combine cherries and pineapples; spread evenly. Dump yellow cake mix atop fruits; spread evenly. Evenly distribute butter pieces over top of cake. Bake Bake 45 minutes or until cake mix is golden brown. Variations Strawberry pie filling with chocolate cake mix

Source http://www.wholefoodsmarket.com/recipe/chicken-enchilada-casserole Equipment Parchment paper Large baking sheet Food processor 9 x 13 baking dish Ingredients 3 split skin-on, bone-in half chicken breasts (about 2 ¼ pounds total) 5 poblano peppers, halved, stemmed and seeded 2 red bell peppers, seeded, stemmed and cut into quarters 1 cup cashews 1 tablespoon cider vinegar Pinch fine sea salt Pinch cayenne pepper 12 corn tortillas, halved 1 ½ cup salsa, preferably hot or medium-hot ½ cup low-sodium chicken or vegetable broth 1 cup shredded sharp cheddar cheese or nondairy cheddar-style cheese Preparation Roast Peppers and Chicken Preheat the oven to 400°F and line a baking sheet with parchment paper. Place chicken on one side of the baking sheet and poblano and bell peppers on the other side. Roast, stirring peppers once or twice until peppers are browned and chicken is just cooked through, 40 to 45 minutes. Cool slightly, then remove and discard skin and bone from chicken and shred meat. Dice peppers. Cashew Cream Meanwhile, place cashews in a small bowl and cover by about 1 inch with boiling water. Let soak 30 minutes. Drain and discard soaking liquid. In a food processor, combine cashews, ½ cup water, vinegar, salt and cayenne, and blend until smooth; add more water a tablespoon at a time, if necessary, to purée. Salsa and Broth In a separate bowl, Combine salsa and broth Construct Casserole Reduce the oven temperature to 375°F. Layer 1/3 of the tortillas in the bottom of a 9 x 13-inch casserole dish. Spoon ½ cup of the salsa/both mixture over the tortillas. Top with half the chicken and half the roasted peppers, and drizzle with half of the cashew cream. Repeat layering again, finishing with a layer of tortillas and salsa mixture. Sprinkle with cheese and bake until bubbling and golden brown, about 35 minutes. Cool Let cool 10 minutes before cutting and serving. ...

For this recipe, you will need 340 grams (12 ounces) (or 2 good sized chicken breasts) of cooked, shredded chicken. The chicken can be cooked ahead of time by boiling two chicken breasts in a pot of seasoned chicken broth for about 1 hour, or until the meat begins to fall apart. Source http://www.skinnytaste.com/2012/02/chicken-and-broccoli-noodle-casserole.html Ingredients 170 grams noodles 2 tsp oil 4 cloves garlic, sliced thin 340 grams fresh broccoli florets, chopped 14 grams butter 1 medium shallot, minced 15 grams all purpose flour ¼ tsp cyanne pepper 1-¾ cups fat free chicken broth 1 cup 1% milk 340 grams cooked shredded chicken breast 115 grams aged cheddar cheese cooking spray 25 grams shredded Parmesan cheese 30 grams breadcrumbs Equipment 9 x 12 casserole dish Large skillet Large pot Pre-heat Preheat the oven to 375°. Preparation If needed, cook chicken breasts. In a large pot: ...

This is mom’s classic apple cobbler recipe. Info Recipe by: Cheryl Sigler Preparation time: 30 minutes Cook time: 2 ½ hours Equipment 9x13x2" Baking dish Two recipes Pâte Brisée Preheat Oven Preheat oven to 425°F Ingredients 10 pounds Granny Smith Apples: Peeled, Cored, Sliced 2 cups Sugar ½ cup All Purpose Flour 2 tablespoons Cinnamon 1 tablespoon Nutmeg 1 tablespoon Allspice ½ cup Butter 4 Pie Crusts Pâte Brisée Preparation Line a deep 9x13x2" baking dish with two pie crusts. Combine all ingredients (adding spices to taste) and pour onto pie crusts. Cut butter into 8 pieces; drop pieces over mixture. Top mixture with the remaining pie crusts. Cut vents in top of crust Top with additional sugar & spice mixture Bake Cover with heavy foil and bake 2 ½ hours. Remove foil and bake another 30 minutes.

Classic Chex Mix recipe. Special Equipment 9x13 roasting pan Preheat Oven Preheat oven to 250°F. Ingredients 6 tablespoons Butter 2 tablespoons Worcestershire Sauce 1 ½ teaspoons Lowery’s Season Salt ¾ teaspoon Garlic Powder ½ teaspoon Onion Powder 3 cups Chex Corn Cereal 3 cups Chex Rice Cereal 3 cups Chex Wheat Cereal 1 cup Mixed Nuts 1 cup Pretzels 1 cup Bagel Chips Preparation Melt butter in roasting pan in oven Stir in seasonings Gradually stir in remaining ingredents until evenly coated Bake Bake 1 hour, stiring every 15 minutes Storage Store in air tight container

This is the final product of many, many test cheesecakes. Special Equipment 10" Spring-form Pan Preheat Oven Preheat to 325°F Ingredients 1 ¼ cups Graham Cracker Crumbs 1 tablespoon Sugar 3 tablespoons Butter, melted 1/3 cup Heavy Cream 2 pounds Cream Cheese, room temperature 1 1/3 cups Sugar 4 Eggs 2 tablespoons All Purpose Flour 2 tablespoons Lemon Zest Preparation Crust Melt butter in a bowl. Combine and add to butter Graham cracker crumbs 1 tablespoon sugar Press mixture into a 10" spring-form pan. Bake for 8 minutes, then cool. Increase oven temperature to 400°F. Filling Beat cream cheese and sugar till smooth. Add eggs, one at a time, beating after each addition until smooth. Add the remaining ingredients, wisk until smooth. Pour filling into spring-form pan. Bake For best results, use a water bath. At minimum a bowl full of water should be placed on the lower oven rack to provide humidity. ...

Tried and tested Crème Brûlée. Oh so many batches of Crème Brûlée to make this one work… Special Equipment 6 Ramekins Baking pan, large enough to provide water bath for ramekins Crème Brûlée torch Preheat Oven Preheat oven to 300°F Ingredients 8 Egg Yolks ½ cup Sugar 2 cups Heavy Cream 1 teaspoon Vanilla Extract Preparation Whisk In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla; continue to whisk until well blended. Strain into a large bowl, skimming off any solids, foam and/or bubbles. Pour Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath Bake Bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Cool Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. Presentation When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Torch to melt sugar. Re-chill custards for a few minutes before serving.