1 dessertspoon baking yeast
2 tsp sugar
1/2 c warm water
3 c plain flour
1 large egg or 2 medium eggs
1 TBS oil
Add the yeast and sugar to the warm water, stir, and leave to rise for about 30 minutes.
Put the flour into a large mixing bowl and make a well in the middle. Add the eggs, the oil, and the yeast mixture. Draw the flour into the middle of the bowl little by little while mixing all the liquid ingredients into it. The dough should be as soft as your earlobe. If too soft, add more flour, if too hard, add a little more warm water. Knead the dough until well mixed, then cover the bowl with a damp tea towel and leave in a warm place, such as the airing cupboard, also that it can rise. The dough is sufficiently risen when it has doubled in volume, developed little holes on the surface and has begun to smell sour.
Roll into small balls, about the size of golf balls. Roll out thinly on a floured board. Mix all the topping ingredients together and spread over each piece of dough.
Heat a cast iron skillet in the oven (at 350 degrees). Place the rolled out dough onto skillet. Baked for approximately 8 minutes.
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 15 ounce can pure pumpkin puree
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract.
- Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
- Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
- It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Recipe adapted from Sally’s Baking Addiction
If your coconut oil is solid, warm it up a bit so that it is in liquid form.
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3⁄4 cup milk
4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon
1⁄2 cup powdered sugar
1⁄4 cup milk
For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan.
In a large bowl mix together flour, sugar, baking powder, and salt.
Cut in softened butter (sometimes your hands are the best tools).
Stir in milk to form a soft dough.
Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
Spread the remaining filling on the rolled out dough.
Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
Bake for 20-25 min at 400°F.
For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
Once rolls are finished, drizzle on glaze and serve warm.
1 c heavy cream
2 tsp vanilla extract
4 egg yolks
1/3 c white sugar
1.In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
2.While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Best Blueberry Muffins
By Jennifer Segal
Servings: 12 muffins
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cup milk
2-1/4 cups fresh blueberries
2 tablespoons turbinado sugar (also called raw sugar or demerara sugar)
Non-stick cooking spray
12 paper muffin liners
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy — that’s okay).
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
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2 TBS olive oil
2 onions, slides
1 red pepper, sliced
1 red chili, seeds removed, sliced
1 3/4 c chopped tomatoes
1 TB superfine sugar
2 garlic cloves, minced
salt and pepper
1 small bunch parsley, chopped
Heat the oil in a cast-iron pan. Add the onions, pepper, and chili and sauté until they caramelize and soften. Add the tomatoes and sugar and simmer until the liquid has evaporated. Make 4 pockets in the tomato mixture and crack an egg into each of them. Cover the pan and cook for 1 minute more.