Hot Cross Buns
These slightly sweet buns are often served during the Easter season.
INGREDIENTS
4 to 4 1/2 Cups Unbleached Flour
1 Package Active Dry Yeast
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
3/4 Cup Whole Milk
1/2 Cup Butter
1/3 Cup Sugar
1/2 Teaspoon Kosher Salt
3 Room Temperature Large Eggs
2/3 Cup Raisins or Currants
1/4 Cup Diced Candied Orange Peel (Optional)
1 Beaten Egg White
1 Tablespoon Water
Powdered Sugar Icing (See Below For Recipe)
In a large-size bowl combine 2 cups flour, yeast, cinnamon, nutmeg, and cloves. In a medium-size saucepan add milk, butter, sugar, and kosher salt. Heat over a medium-low heat and stir until butter almost melts. The temperature should reach between 120 to 130 degrees. Add milk mixture to flour mixture along with eggs. Beat with an electric mixer on low for 30 seconds. Scrape bowl constantly. Turn to high speed and beat for 3 minutes. Stir in raisins and orange peel. Stir in as much of remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour for 3 to 5 minutes. You will want moderately soft dough. Shape into a ball. Place dough into lightly greased bowl. Turn once to grease surface of dough. Cover and let rise in a warm place for about 2 hours or until doubled in size. Punch dough down. Turn dough out onto lightly floured surface. Cover and let rest for 10 minutes. Lightly grease two baking sheets and set aside. Divide dough into 20 pieces. Gently pull each piece into a ball. Tuck edges under to make smooth tops. Place balls 1 1/2 inches apart on baking sheets. Cover and let rise for 1 hour or until nearly doubled in size. Preheat oven to 374 degrees. Using a sharp knife make crisscross slashes across top of each dough ball. In small-size bowl combine beaten egg white and water. Brush egg white mixture over rolls. Place in oven and bake for 15 minutes until golden brown. Remove from oven and immediately remove buns from baking sheets. Cool slightly on wire racks. Drizzle Powdered Sugar Icing into crisscrosses on each bun. Serve warm. Makes about 20 Hot Cross Buns.
Powdered Sugar Icing
INGREDIENTS
1 Cup Powdered Sugar
1/4 Teaspoon Vanilla Extract
1 Tablespoon Milk
In small-size bowl combine powdered sugar, vanilla and milk. Stir in additional milk if needed one tablespoon at a time until icing reaches drizzling consistency. Makes about 1/2 cup.
© Victoria Hart Glavin
Flourless Peanut Butter Cookies
Great for Passover or anytime especially if you are not into gluten.
INGREDIENTS
1 Cup Organic Natural Chunky Peanut Butter
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Large Egg (Lightly Beaten)
Preheat your oven to 350 degrees. In a medium-size bowl mix together peanut butter, sugar, vanilla, and lightly beaten egg until well combined. Line baking sheets with parchment paper. Spoon 1 tablespoon of mixture onto baking sheets about 1 inch apart. Flatten a bit. Place in oven on middle rack. Bake for 10 minutes until edges are golden. Remember that each oven heats differently. Remove from oven and let sit on baking sheet for 5 minutes. Remove cookies and transfer to wire racks to cool. Repeat until you have baked all of the cookies. Makes about a dozen and a half cookies.
© Victoria Hart Glavin
Ginger Chocolate Chip Cookies
I have really been in the baking mood lately. I made these delicious ginger chocolate chip cookies. I used dark chocolate chips, but you can use any kind of chocolate chips you want.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Softened Butter
1 1/2 Cups Turbinado Sugar
1 Teaspoon Vanilla Extract
2 Large Eggs (Room Temperature)
10 Ounces Dark Chocolate Chips
7 Ounces Crystallized Ginger Chips
Preheat your oven to 375 degrees. In a small-size bowl combine flour, baking soda and kosher salt. In a large-size bowl beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and ginger chips. Drop by rounded tablespoon onto parchment paper lined baking sheets. Place in oven and bake for 9 to 11 minutes until golden brown. Remember that each oven heats differently so check at 9 minutes. Remove from oven and cool on baking sheets for 2 minutes. Remove cookies to wire racks to cool completely. Makes about 4 dozen cookies.
© Victoria Hart Glavin
Baking Powder Biscuits
You can serve these delicious biscuits with dinner or use with Strawberry Shortcake.
INGREDIENTS
2 Cups Sifted Unbleached Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Kosher Salt
1/3 Cup Solid Vegetable Shortening
2/3Cup Light Cream
Position your rack in the center and preheat your oven to 425 degrees. In large-size bowl, combine sifted flour, baking powder, and kosher salt. Use pastry blender or 2 forks to cut in shortening until mixture looks like coarse meal. Gradually add cream adding just enough cream so that dough is soft, but not sticky. Blend in cream with pastry blender (or forks). Lightly flour clean counter or wooden board and turn dough out onto it. Knead briefly until dough is smooth. Use your hands to pat dough into a rough circle about 1/2 inch thick. Dip rim of 2 inch round cookie cutter or drinking glass in flour. Cut out biscuits. Place biscuits on a heavy ungreased baking sheet, 1 inch apart, and place in oven. Bake for 12 to 24 minutes or until golden brown. Remove from oven and cool let cool for 5 minutes on baking sheet before removing. Remove from baking sheet and transfer to wire racks to cool completely or serve hot. These biscuits are best eaten fresh. They can be, however, reheated and/or frozen. Makes about 16 biscuits.
© Victoria Hart Glavin
Irish Soda Bread
This is one of the easiest breads to make! It’s great for Saint Patrick’s Day or anytime of the year for breakfast, dinner or teatime.
INGREDIENTS
2 1/2 Cups Unbleached Flour
1/2 Cup Sugar
2 Teaspoons Caraway Seeds
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1/2 Cup Currants
1 1/4 Cups Buttermilk or Sour Milk
2 Room Temperature Eggs
1/2 Teaspoon Vanilla Extract
Preheat your oven to 350 degrees. Grease a 9 inch round cake pan. In a large-size bowl combine flour, sugar, caraway seeds, baking powder, baking soda, cinnamon, and kosher salt. Stir in currants. In a medium-size bowl mix together buttermilk (or sour milk), eggs, and vanilla. Stir buttermilk mixture into flour mixture just to combine. Pour into prepared cake pan. Place in oven and bake for 45 to 50 minutes until done. Remember that not all ovens heat the same so check at 45 minutes by inserting a toothpick in the center (toothpick should come out clean). Remove from oven and cool in pan for 15 minutes. Remove from pan and let cool completely on wire rack. Makes 1 loaf that should provide about 10 servings. Serve with unsalted butter.
© Victoria Hart Glavin
Hamantaschen
Everyone loves the classic Purim cookies, Hamantaschen. They are easy to make and are versatile. The traditional fillings are prune butter and poppy seed, but you can use any kind of jam or preserves.
INGREDIENTS
3/4 Cup Softened Unsalted Butter
1 Cup Sugar
2 Room Temperature Eggs
Juice of 1 Lemon
1 1/2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour Plus Extra For Rolling Out
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Fillings: Prune Butter, Poppy Seed Filling, Raspberry Jam, Apricot Jam
Preheat your oven to 375 degrees before ready to bake. In a large-size bowl cream butter and sugar until fluffy. Add eggs and beat well. Stir in lemon juice and vanilla. Mix together flour, baking soda, and kosher salt in a separate medium-size bowl. Gradually add flour mixture to butter mixture until combined. Wrap dough in parchment paper and put into a large-size plastic bag. Place in refrigerator for at least 1 hour. Remove from fridge. Flour a flat surface (counter or large cutting board). Roll out sections of dough on floured surface to about 1/8 inch thick. Use a round cookie cutter or a large glass to cut out circles that should be about 3 inches in diameter. Put 1 to 2 teaspoons of filling in center of circles. Make sure not to put too much filling in so that it doesn’t leak all over while baking. To shape into triangles, lift up right and left sides. Leave bottom down and bring both sides to meet at center above filling. Bring top flap down to center to meet the two sides. Pinch edges together. Place on parchment paper lined baking sheets 1 inch apart. Place in oven and bake 10 to 15 minutes until golden. Remember that each even heats differently so make sure to check at 10 minutes. Remove from oven and cool on baking sheet for 5 minutes before removing to wire racks to cool completely before serving. Makes about 30 cookies.
© Victoria Hart Glavin
Perfect Blueberry Oatmeal Cookies
It’s important to get that chewy oatmeal cookie texture and this oatmeal cookie delivers. The dried blueberries are an outstanding compliment, which is what makes them Perfect Blueberry Oatmeal Cookies!
INGREDIENTS
1 Cup Softened Unsalted Butter
1 Cup Light Brown Sugar
3/4 Cup Sugar
2 Room Temperature Eggs
1 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Freshly Ground Nutmeg
3 Cups Old-Fashioned Rolled Oats
1 1/2 Cups Dried Blueberries
Preheat your oven to 350 degrees. In a large-size bowl cream the butter with an electric mixer until creamy. Add brown sugar and sugar. Beat for 3 minutes. Beat in eggs one at a time. Sift together flour, kosher salt, baking powder, and nutmeg. Gradually add flour mixture to butter mixture. Stir to blend with a rubber spatula. Stir in oats and dried blueberries. Line 2 baking sheets with parchment paper. Form dough into 2 inch diameter balls and place on baking sheets. Place in oven and bake for 12 to 15 minutes. Remember that every oven heats differently. You will want the bottom edges to turn a bit golden brown. Cookies will still be soft and feel a bit undercooked which is a good thing. Remove from oven and let sit on baking sheets for 5 minutes before removing to wire racks to cool. Let cookies cool for about 30 minutes before serving. Makes about 24 cookies.
© Victoria Hart Glavin
Garlic Knots
Garlic Knots are a type of garlic bread found in pizzerias around New York City, but you can make them at home. They are great to serve with dinner or as an afternoon snack.
INGREDIENTS
Dough:
1 3/4 Cup Warm Water (115 Degrees)
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Sugar
1 1/2 Teaspoons Active Dry Yeast
5 1/2 Cups Unbleached Flour
Garlic Coating:
1/8 Cup Olive Oil
3 Teaspoons Unsalted Butter
5 Crushed Garlic Cloves
1/4 Cup Finely Chopped Fresh Italian Parsley
Extras:
Kosher Salt to Taste
Extra Olive Oil & Flour For Making Garlic Knots
In a large-size bowl combine 1/4 cup olive oil, kosher salt, sugar, and yeast. Mix to dissolve yeast. Add flour and mix to combine flour. Cover with a kitchen towel and place in a warm spot for 1 to 3 hours until doubled in volume. Put out a large-size wooden cutting board and oil liberally. Oil a rolling pin. You will need a pizza cutter to slice dough into strips. Place a bowl of flour near you and line several baking sheets with parchment paper. Oil your hands to keep dough from sticking to them. Divide dough in two parts to make it easier to handle. Take first half of dough and slap onto the oiled board a few times to flatten it out. Using a rolling pin, spread it out into an even rectangle and slice rectangle into strips. Rotate board and sprinkle dough strips and board with flour. Roll strips back and forth to create an even rope. Tie into a knot (over, under, and through) and place on lined baking sheets. Place knots about 1 1/2 inches apart. Finish making rest of knots with second half of the dough. When each baking sheet is filled up, cover with a dry kitchen towel, and place in a warm, draft-free spot to rise for 1 hour. Preheat oven to 400 degrees. After knots have doubled in size, remove kitchen towel and put baking sheets in oven. Bake for 12 to 15 minutes until golden. While knots are baking, make garlic coating. In a small-size saucepan warm olive oil, butter, and garlic over a medium-low heat. Remove from heat and add chopped parsley. Set aside. Remove knots from oven and while still warm brush with garlic coating. Season with kosher salt to taste. Serve warm or at room temperature. Makes 30 to 40 Garlic Knots.
© Victoria Hart Glavin
Lemon Poppy Seed Pound Cake With Lemon Glaze
The burst of citrus flavor in this pound cake should bring on the anticipation of spring!
INGREDIENTS
3/4 Cup Unbleached Flour
3/4 Cup Cake Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
1 Tablespoon Poppy Seeds
1/2 Cup Sour Cream
Zest of 1 Lemon
Juice of 1 Lemon
1 Teaspoon Vanilla Extract
1 Cup Softened Unsalted Butter
1 Cup Sugar
2 Large Eggs (Room Temperature)
Lemon Glaze (Optional)
Preheat oven to 350 degrees. Grease an 8-inch loaf pan and set aside. In a medium-size bowl, combine flour, cake flour, baking powder, and kosher salt. Stir in poppy seeds. In a small-size bowl combine sour cream, lemon zest, lemon juice, and vanilla. Set aside. In another medium-size bowl beat butter for 2 minutes. Add sugar and beat for 5 minutes until light and creamy. Add eggs one at a time making sure to beat well after each addition. Slowly add flour mixture alternately with sour cream. Beginning and ending with flour mixture. Pour into loaf pan and place in oven. Bake for 40 to 50 minutes until done. Remember that each oven heats differently so test at 40 minutes. . Remove from oven and transfer pan to wire rack. Let cool in pan for 10 minutes. Remove from pan and let cool completely. Drizzle with Lemon Glaze. Cake can be stored, in an airtight container, at room temperature for up to 5 days. Makes 1 loaf.
Lemon Glaze
INGREDIENTS
5 Tablespoons Fresh Lemon Juice
1 1/2 to 1 3/4 Cups Powdered Sugar
In a small-size bowl, whisk together lemon juice and powdered sugar until smooth. For a thicker glaze, add more sugar. For a thinner glaze add more lemon juice. Makes about 1 1/2 cups
© Victoria Hart Glavin
Truffle Brownies
I have been in the biggest chocolate mood for the past two weeks. These brownies are unbelievably delicious and easy to make, especially when you use the parchment paper as a liner. The dense and creamy texture is more like a confection than a brownie.
INGREDIENTS
2 Cups Dark Chocolate Chips
3 Tablespoons Unsalted Butter
3 Tablespoons Water
1 Cup Sugar
1/2 Teaspoon Kosher Salt
1 Teaspoon Vanilla Extract
3 Large Eggs (Room Temperature)
1/4 Cup Unbleached Flour
Move your oven rack to the center and preheat to 325 degrees. Line an 8 inch square pan with parchment paper. Leave edges long enough to easily use as handles to lift brownies out after baking. Place chocolate chips, butter and water into large-size bowl and microwave for 2 to 3 minutes. Stir well after each 30 second interval until smooth and all chocolate has melted. If chocolate mixture is too hot let it sit for a minute or two. With a wooden spoon beat in sugar, kosher salt and vanilla. Beat in eggs one at a time. Mixture should be smooth and glossy. Stir in flour until just combined. Pour batter into prepared pan and spread evenly. Place in oven and bake for 35 to 40 minutes. Remember that each oven heats differently so check at 35 minutes. The center will be moist so make sure not to overbake, as chocolate will harden up once it cools down. Remove from oven and place the pan of brownies on a rack. Cool for at least 3 hours. If you let cool overnight brownies will be easier to cut. Remove brownies from pan by lifting edges of parchment paper, place on counter and cut into two-inch squares. Makes about 16 brownies.
© Victoria Hart Glavin
