Vegetarian

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… ...

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.

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 ...

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.