Archive for the ‘Pastry’ Category

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Cream-Filled Coffeecake

November 23, 2013

When I read King Arthur Flour’s blog post about this Cream-Filled Coffeecake, I was intrigued. The story behind the recipe involves a woman famous for making coffeecakes, and equally famous for not divulging the recipe. At her funeral, her family passed out the recipe. Mystery solved? Not quite – the recipe wasn’t very detailed, so one of the recipients of the recipe turned to King Arthur Flour for help. The revised recipe is now published on their site. The interesting story, plus a taste for what I’d call an old-fashioned coffeecake, spurred me on to give this a try.

Here it is just out of the oven:

Coffeecake

And the finished, filled coffeecake:

Coffeecake

I wondered if the cake part would be too bread-like, but it was light and airy and was complimented perfectly by the sweet topping and creamy, vanilla filling. As good as the filling was, I wanted more of it and would have liked it to be a bit more fluffy.

I made this recipe along with my blogging friend Michele, who changed it up and made a different topping and filling. Be sure to check in with her blog, Veggie Num Nums, to see how hers turned out!

Recipe notes:

  • The recipe is here on King Arthur Flour’s site.
  • Don’t expect to make this in the morning and serve it for breakfast. The mixing, rising, resting, baking, and cooling all add up to quite a bit of time (not all of it hands-on). The total time on the recipe is up to 4 hours 15 minutes, but I think I spent at least 5 hours total, start to finish.
  • It was at its best the afternoon of the day I made it. The next day, it was still tasty, but was dry. The recipe says it can be frozen, so next time I’d freeze it right away and then defrost right before eating (it should defrost pretty quickly).
  • A whole recipe makes a huge cake with 20 servings. I made a half-size cake and baked it in an 8″ springform pan. It is very tall, so that’s still a good-sized cake. For a half-recipe, I made 1/2 the amount of dough and 3/4 the amount of topping and filling (proportions are in accordance with the recipe’s tip about making two smaller cakes – you need to increase the topping and filling amounts).
  • Another recipe tip says to be gentle when combining the two parts of the filling. I ended up with some flour lumps, so I vigorously whisked it. The lumps were gone and I thought it looked fine.
  • Watch the baking time. I baked my smaller cake for 35 minutes, and probably could have taken it out at 30.
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TwD Baking with Julia: Cheese & Tomato Galette

June 18, 2013

This week’s recipe for the Tuesdays with Dorie group is Cheese and Tomato Galette, a free-form savory pie.

Galette

The crust ingredients include butter, flour, cornmeal, and yogurt (or you can use sour cream or buttermilk). I adapted the filling a bit to the ingredients I had: I used mozzarella and parmesan (instead of mozzarella and monterey jack) and I spread a bit of pesto on the bottom because I didn’t have fresh basil.

Served with a green salad, this was a delicious dinner, and I bet would be even better later in the summer when the basil and tomatoes are going in my garden.

This recipe, from Flo Braker, is on page 429 of Baking with Julia. I also found the recipe online here.

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TwD Baking with Julia: Savarin

June 4, 2013

I really enjoyed trying to pronounce this French dessert. Sahvahrunh, savarnnnnh…just say it fast with a nasal ending and call it good. But you may not want to listen to me, because 10 out of 10 French people agree that my accent is no good. The dessert, however, was quite good.

Savarin

What’s in it? A base of yeasted dough that gets a soak with sugar syrup, and then in my case, is drizzled with Grand Marnier and filled with whipped cream and sliced strawberries that were tossed with Grand Marnier and sugar. Tthe recipe calls for a raspberry puree, mixed berries, and pear eau-de-vie.)

I thought this would be a lengthy project, but with quick rising times, it wasn’t too much trouble to make. I made 1/2 recipe and, lacking a ring mold, baked it in a 6-cup bundt pan.

The verdict? Delicious! The cake was light as air, even after being soaked in the sugar syrup. I loved the combination of the orange Grand Marnier with the strawberries. This would be an impressive, not-too-heavy dessert to serve to company.

This recipe, baked by the Tuesdays with Dorie group this week, is on page 416 of Baking with Julia. You can also watch a video from the show here, and you can see the recipe here.

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TwD Baking with Julia: Pizza Rustica

April 3, 2012

Pizza Rustica, more quiche-ish than pizza-ish, was on the schedule for this week’s Tuesdays with Dorie recipe. Dinner at our house is always tasty, but rarely this cute!

My first lattice crust!

As I often do, I cut the recipe in half, which fit perfectly in my 6″ pie pan. A much better size for two people. I omitted the prosciutto and added a mix of green and Kalamata olives.¬† I noticed really late in the game that it’s supposed to cool completely before serving, which would have made for a very late dinner. I opted to cool it for 20 minutes, at which point it was nicely warm but not hot.

I really liked the ricotta filling; although it looked quiche-like, the filling had a lovely texture and taste that was much different from an eggy quiche. The olives gave it a salty bite. The crust was delicious, but I’d omit the sugar next time. It was just too sweet for my tastes. My husband wasn’t bothered by the sweet crust, but did remark: “It isn’t a pizza. Not that there’s anything wrong with that.”

Ready to give this a whirl? You can find the recipe on page 430 of Baking with Julia. Thank you to this week’s hosts: Emily of Capital Region Dining and Raelynn of The Place They Call Home. They will have the recipe posted on their blogs today.

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TwD Baking with Julia: Irish Soda Bread

March 20, 2012

A half-batch of Irish Soda Bread was quick and tasty and delicious with some soup for dinner. I made a plain version, using just flour, buttermilk, baking soda, and salt, but I’m sure that many of the other¬†Tuesdays with Dorie bakers added currants, other dried fruit, and other creative mix-ins.

I stored the leftover bread in a plastic bag; the next day it was still moist, but the crust was a little soft, so I sliced it, put a little butter and garlic powder on the slices, and warmed it up in the oven. Irish Soda Bread Garlic Bread! If you don’t have time to make a yeast bread, this is a good alternative for some quick and fresh bread.

Don’t wait until next St. Patrick’s Day to make this. You can find the recipe on page 214 of Baking with Julia. Thank you to this week’s hosts: Carla of Chocolate Moosey and Cathleen of My Culinary Mission. They will have the recipe posted on their blogs today.

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TwD Baking with Julia: Rugelach

March 6, 2012

The Tuesdays with Dorie group tackled Rugelach for the group’s first March recipe. I’ve made rugelach once before; in fact, it was the first recipe I made for the Tuesdays with Dorie group back in November 2008. Here I am making it again a couple of years later and guess what…I really messed it up!

Here’s one of the better-looking ones:

And an overview of the whole pan:

They smelled fantastic, but what a mess! The filling that’s all over is apricot jam and currants. Some things I know I did wrong, like putting some of the nut/sugar/cinnamon mixture inside the rolls when it’s supposed to go on the outside (it went on the outside too, and I still had a ton left over). But I don’t know why they unrolled and lost most of their filling. I’ll have to read some of the other group members’ blogs to see if I can get any tips. Some filling was still there, because my husband described them as “a cinnamon roll with a classy center.” I thought they were very tasty, and I especially liked the cream cheese pastry.

You may have better luck with this one! You can find the recipe on page 325 of Baking with Julia. This recipe is hosted by Margaret and Jessica.

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Classic Currant Scones

October 22, 2011

Classic Currant Scones from the the Flour cookbook. The best scones I’ve ever made! They were tender without falling apart. Just a little sweet, but still ready for some jam or honey. Moist, but not so moist that you’d mistake them for anything other than a scone.

The recipe calls for creme fraiche, which I couldn’t find at the grocery store, so I followed the instructions to make my own. I made a small batch, mixing 8oz heavy cream with 1 Tablespoon of buttermilk and letting it sit in a warm spot overnight (I put mine on top of the refrigerator). When I opened the container in the morning, I found a bowl of pure silk. Oh my goodness, it was so creamy and delicious! It doesn’t have the tang of sour cream or yogurt, so I can see why the recipe says not to substitute.

Michele sent me this recipe and we baked “together” from different parts of the country. Be sure to check out her blog post to see how hers turned out!

If you don’t have the book, you can find the recipe here on Google books.


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