Supposedly these stay crisp. I found it on some blog which I can't recall, otherwise I would provide a link or citation. Sorry.
Sift together:
* 1 1/2 c flour
* 3 t baking powder
* 2 t sugar
* 1/2 t salt
Gradually stir in:
* 1 c milk
Stir in:
* 2 egg yolks (well beaten)
* 4 T melted butter
Gently fold in:
* 2 egg whites (beaten)
Saturday, June 28, 2008
Rice Krispies Waffles (Cook's Illustrated)
* 1 1/4 cups all-purpose flour
* 1 cup Rice Krispies
* 3/4 cup cornstarch
* 1/4 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon table salt
* 2 large eggs, separated
* 1 1/2 cups milk
* 1 teaspoon vanilla extract
* 1/2 cup vegetable oil
Preheat waffle iron to medium1. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
Pour 2/3 cup batter2 into center of preheated waffle iron and use back of dinner spoon or measuring cup to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.
Makes 8 7″ round waffles, or about 14 squares.
1. or in most cases, simply turn on ↩
2. For single waffle makers, use 2/3 cup batter per waffle. For double waffle makers, use 1 1/3 cups batter in total. If you don’t use enough batter, the Rice Krispies can scorch. ↩
Good, but I'll try again and maybe next time I will have all the white flour I need and won't need to mix in 1/8th cup whole wheat. Also, maybe next time I will mix the cornstarch with the other dry ingredients as I should have, instead of waiting until everything was mixed and I was beginning to fold in the egg whites. Don't know whether that made any real difference.
* 1 cup Rice Krispies
* 3/4 cup cornstarch
* 1/4 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon table salt
* 2 large eggs, separated
* 1 1/2 cups milk
* 1 teaspoon vanilla extract
* 1/2 cup vegetable oil
Preheat waffle iron to medium1. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
Pour 2/3 cup batter2 into center of preheated waffle iron and use back of dinner spoon or measuring cup to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.
Makes 8 7″ round waffles, or about 14 squares.
1. or in most cases, simply turn on ↩
2. For single waffle makers, use 2/3 cup batter per waffle. For double waffle makers, use 1 1/3 cups batter in total. If you don’t use enough batter, the Rice Krispies can scorch. ↩
Good, but I'll try again and maybe next time I will have all the white flour I need and won't need to mix in 1/8th cup whole wheat. Also, maybe next time I will mix the cornstarch with the other dry ingredients as I should have, instead of waiting until everything was mixed and I was beginning to fold in the egg whites. Don't know whether that made any real difference.
Cheddar Biscuits (CC)
Cheddar Biscuits
Makes 8 biscuits
Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup shredded extra-sharp cheddar cheese
1 1/2 cups heavy cream
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 1/2 cup cheese. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
3. Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle 1 1/2 teaspoons remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm.
Makes 8 biscuits
Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup shredded extra-sharp cheddar cheese
1 1/2 cups heavy cream
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 1/2 cup cheese. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
3. Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle 1 1/2 teaspoons remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm.
Frosted Brownies
Makes 16 brownies
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Semisweet chips are fine for this frosting. If you're anxious to firm up the frosting, pop the tray of frosted brownies into the refrigerator for 15 minutes.
3 ounces unsweetened chocolate , chopped
8 tablespoons unsalted butter (1 stick) , cut into chunks
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
For the Frosting
4 ounces semisweet or bittersweet chocolate , chopped
1 tablespoon vegetable oil
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.
For the Frosting
5. Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours.
6. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
Makes 16 brownies
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Semisweet chips are fine for this frosting. If you're anxious to firm up the frosting, pop the tray of frosted brownies into the refrigerator for 15 minutes.
3 ounces unsweetened chocolate , chopped
8 tablespoons unsalted butter (1 stick) , cut into chunks
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
For the Frosting
4 ounces semisweet or bittersweet chocolate , chopped
1 tablespoon vegetable oil
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.
For the Frosting
5. Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours.
6. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
Red Velvet Cake
Serves 12
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter , softened
1 1/2 cups granulated sugar
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.
2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes. Frost as desired. Serve.
Serves 12
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter , softened
1 1/2 cups granulated sugar
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.
2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes. Frost as desired. Serve.
BLT Salad
Serves 4
3/4 cup mayonnaise
4 (1-inch-thick) slices Italian bread
12 slices thick-cut bacon , chopped
3 tablespoons red wine vinegar
4 cups cherry tomatoes , halved
1 (10-ounce) bag chopped romaine lettuce
Salt and pepper
1. Adjust oven rack to middle position and heat oven to 475 degrees. Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes. Let cool 5 minutes, then cut into 1-inch croutons.
2. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towel-lined plate. Discard drippings.
3. Whisk remaining mayonnaise and vinegar in large bowl. Add bacon, tomatoes, lettuce, and croutons and toss to combine. Season with salt and pepper. Serve.
Serves 4
3/4 cup mayonnaise
4 (1-inch-thick) slices Italian bread
12 slices thick-cut bacon , chopped
3 tablespoons red wine vinegar
4 cups cherry tomatoes , halved
1 (10-ounce) bag chopped romaine lettuce
Salt and pepper
1. Adjust oven rack to middle position and heat oven to 475 degrees. Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes. Let cool 5 minutes, then cut into 1-inch croutons.
2. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towel-lined plate. Discard drippings.
3. Whisk remaining mayonnaise and vinegar in large bowl. Add bacon, tomatoes, lettuce, and croutons and toss to combine. Season with salt and pepper. Serve.
Chocolate Blackout Cake
Serves 10 to 12
Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.
Pudding
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate , chopped
2 teaspoons vanilla extract
Cake
8 tablespoons unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour , plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Table salt
3/4 cup Dutch-processed cocoa powder
1 cup strong black coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)
Chocolate Blackout Cake
It’s been over 35 years since Ebinger’s Baking Company in Brooklyn closed its doors, but for those old enough to remember the once-renowned bakery, their fondest memories are usually reserved for its Chocolate Blackout Cake. We set out to re-create this well-loved recipe in our test kitchen.
Test Kitchen Discoveries
* While many chocolate recipes rely on regular cocoa powder to produce big chocolate flavor, we found most cocoa powders too astringent and often bitter. We prefer to use Dutch-processed cocoa instead, which is less acidic.
* We added our cocoa powder to the butter we were already melting for the cake. This method—toasting the cocoa in the butter—produced a cake that was dark and rich, with a well- defined chocolate flavor.
* To complement the distinctive chocolate flavor of the cake, we wanted the pudding to taste sweet and dairy-rich. We achieved this by using a combination of milk and half-and-half, which gave the pudding a velvety quality.
Serves 10 to 12
Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.
Pudding
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate , chopped
2 teaspoons vanilla extract
Cake
8 tablespoons unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour , plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Table salt
3/4 cup Dutch-processed cocoa powder
1 cup strong black coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)
Chocolate Blackout Cake
It’s been over 35 years since Ebinger’s Baking Company in Brooklyn closed its doors, but for those old enough to remember the once-renowned bakery, their fondest memories are usually reserved for its Chocolate Blackout Cake. We set out to re-create this well-loved recipe in our test kitchen.
Test Kitchen Discoveries
* While many chocolate recipes rely on regular cocoa powder to produce big chocolate flavor, we found most cocoa powders too astringent and often bitter. We prefer to use Dutch-processed cocoa instead, which is less acidic.
* We added our cocoa powder to the butter we were already melting for the cake. This method—toasting the cocoa in the butter—produced a cake that was dark and rich, with a well- defined chocolate flavor.
* To complement the distinctive chocolate flavor of the cake, we wanted the pudding to taste sweet and dairy-rich. We achieved this by using a combination of milk and half-and-half, which gave the pudding a velvety quality.
All American Potato Salad Cook's Country
| 2 | pounds Yukon Gold potatoes , peeled and cut into 3/4-inch cubes |
| 1 1/2 | teaspoons table salt |
| 3 | tablespoons dill pickle juice , plus 1/4 cup finely chopped dill pickles |
| 1 | tablespoon yellow mustard |
| 1/4 | teaspoon ground black pepper |
| 1/2 | teaspoon celery seed |
| 1/2 | cup mayonnaise |
| 1/4 | cup sour cream |
| 1/2 | onion, red (small) , chopped fine |
| 1 | rib celery , chopped fine |
| 2 | hard-cooked eggs , peeled and cut into 1/4-inch dice (optional) 1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes. 2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes. 3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving. |
Saturday, June 14, 2008
Blueberry Season
Blueberry MuffinsI got this recipe nearly 30 years ago from a 23 page booklet of recipes. I think it was a subscription bonus for Bon Appetit, to which I have subscribed on and off, mostly off for years.
This is the recipe:
1 stick unsalted butter
1 1/8 c sugar
2 eggs.
Cream those things together.
3 cups flour less three TBLS (reserve to dredge berries)
to which add
add 3 tsps bk powder
pinch bk soda
1/2 tsp salt
1 cup milk + 1 tsp vanilla
Add flour to creamed mixture alternating with milk mix
Fill muffin cups 3/4
Sprinkle with sugar
Bake @ 400 for about 15-20 mins
Very good.
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