Demerara Sugar Cookies
I like using demerara sugar for theses sugar cookies. Demerara sugar comes from the island of Mauritius and is a large grained cane sugar that is low in molasses which gives it a more pale color and mild flavor.
INGREDIENTS
1/2 Cup Softened Unsalted Butter
1/2 Cup Shortening
1 Cup Demerara Sugar
1 Large Room Temperature Egg
1 Tablespoon Vanilla Extract
2 1/4 Cups Unbleached Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Extra Demerara Sugar
In a large size bowl beat the butter and shortening together. Add the demerara sugar and beat until fluffy. Add the egg and vanilla and beat until well mixed. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Gradually add the flour mixture to the butter mixture. Combine but don’t over mix. Place, covered with plastic wrap, in the fridge for 1 to 2 hours. When ready to bake the cookies preheat your oven to 350ºF. Remove the cookie dough from the fridge and shape the dough into one inch balls. Roll the balls in the extra demerara sugar. Place the balls onto a parchment paper lined baking sheet. Flatten with a glass. Place into the oven and bake for 10 to 12 minutes. Remember each oven is different so check at 10 minutes. You will want the cookies to be set, but not crispy. Remove from the oven and let sit for 5 minutes before removing the cookies. Remove the cookies and transfer to wire racks to let cool completely. Makes about 5 dozen cookies.
Amazing All-In-One Cake & Frosting
All you need is one large bowl and you are on your way to the easiest homemade dessert there is. Perfect for holidays or every day baking.
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
2 Tablespoons Vanilla Extract
4 Cups Powdered Sugar
2/3 Cup Milk
4 Lightly Beaten Large Eggs
2 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
2/3 Cup Room Temperature Water
Preheat your oven to 350ºF. Grease and flour a Bundt pan. In a large size bowl beat the cream cheese, butter and vanilla, with a mixer, on a medium speed until combined. Alternate adding the powdered sugar and milk. Beat until fluffy. Scoop out 2 1/2 cups of the frosting and put into a large ziplock bag and set aside. Add the eggs to the remaining frosting in the bowl. Beat until well blended. Add the flour, baking soda and salt and beat for 1 minute. Add the water and beat another 30 seconds. Pour the batter into the Bundt pan and place into the oven for 1 hour. Remember that all ovens are not created equal so your cake may need more or less baking time. Insert a toothpick in the center and if it comes out clean then take your cake out of the oven. Cool for 1/2 hour and then remove from the pan and put onto a serving plate. Cool completely before frosting. Frost and serve. Serves 8
Easter Hot Cross Buns
As a child I used to sing the song, “Hot Cross Buns” while jumping rope or skipping around the block. “Hot cross buns! Hot cross buns! One ha’ penny, two ha’ penny, hot cross buns! If you have no daughters, give them to your sons. One ha’ penny, two ha’ penny, hot cross buns.”
Today is Good Friday and on this day the bells are silenced. In France the children are told that the bells have flown to Rome to return only on Holy Saturday. In Italy on Good Friday children are even warned not to laugh while playing, because of the solemnity of the day. In certain places this day is observed by so strict a fast that it is often called the Black Fast, because many do not eat at all until sundown. However, one article of food is intimately associated with and eaten on this day, and that is the Hot Cross Bun.
Hot Cross Buns originated in England, and more than one nursery rhyme and ballad contain references to them. Saffron plays a part in the better-class English Hot Cross Bun, but as a rule they are small and plain, well browned and with icing on top in the form of a cross.
INGREDIENTS
1 Package Active Dry Yeast
1 Cup Warm Milk
5 Tablespoons Softened Butter
1/2 Cup Brown Sugar
2 Large Beaten Eggs
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
3 1/2 Cups Unbleached Flour
3/4 Cup Dried Currants
3 Tablespoons Milk Mixed With 3 Tablespoons Sugar
1 Tablespoon Cold Milk
1 Cup Sifted Powdered Sugar
1/2 Teaspoon Lemon Juice
In a small size bowl mix the yeast with 4 tablespoons of the warm milk. Set aside for 5 minutes. In a medium size bowl combine 4 tablespoons of the softened butter and brown sugar. When the yeast looks frothy stir it into the butter and brown sugar mixture. Add the beaten eggs. Add the nutmeg, cloves, cinnamon and salt. Add the remaining warm milk and mix well. Beat in the flour one cup at a time until a soft ball of dough can be gathered together. Place the dough on a floured work surface and lightly knead in the currants, adding more flour if necessary to keep the dough from sticking. Kneading should take no more than a few minutes. Grease a large size bowl with the remaining butter. Place the dough in the bowl and turn the dough to butter all sides. Cover and let sit in a warm place for 1 1/2 hours. The dough should be doubled. Line two baking sheets with parchment paper. Punch the dough down and then divide it in half. Next divide each piece in half again. Divide each portion of the dough into six equal pieces and shape each into a ball. Place the balls of dough onto the parchment lined baking sheets leaving 2 inches between them. Set aside and cover lightly with tea towels or waxed paper for 1 hour. The dough should double in size. Preheat your oven to 400º F. Carefully slash a cross into the top of each bun using a sharp knife. Cut through the skin of the dough at least 1/4 inch deep. Try not to compress the bun as you cut. Place into the oven and bake for 20 minutes until they are lightly browned. Just before they come out of the oven bring the milk and sugar mixture to a boil in a small saucepan. As soon as the buns are done brush them with the milk and sugar glaze. Allow the buns to cool for 30 minutes and then serve them while they are still warm. If you have not cut the cross into the tops of the buns the cross can be applied with the icing. The buns must be completely cooled before the icing is applied. To make the icing: mix the powdered sugar with the cold milk and lemon juice. Using the handle of a spoon or chopstick spread the icing to form a cross on top or to fill the cross shape cut. Makes 24
Macaroon Morsels
Super yummy and super easy to make. My Macaroon Morsels are great for Passover, Easter or anytime. If you are making these for Passover then make sure to use Kosher-for-Passover ingredients.
INGREDIENTS
4 Egg Whites
1 Teaspoon Vanilla Extract
1/4 Teaspoon Cream of Tartar
1/8 Teaspoon Kosher Salt
1 1/3 Cup Sugar
5 1/3 Cups Flaked Coconut
Preheat your oven to 325º F. Line baking sheets with parchment paper and set aside. In an extra-large bowl beat the egg whites, vanilla extract, kosher salt and cream of tartar, with a mixer, on a high speed until soft peaks form. This usually looks like “curling tips.” Add the sugar 1 tablespoon at a time. Beat until STIFF peaks form which looks like “standing tips.” Fold in the coconut 1/2 at a time. Drop 1 teaspoon of the batter 1 inch apart onto the parchment paper. Place into the oven and bake 20 to 25 minutes. The bottoms should be light brown. Cover and chill the batter between baking. Remove from the oven and let cool on wire racks until completely cool. Transfer to serving plates and serve. Makes about 60 cookies
It's Saint Joseph's Day and time to make Sfingi.
INGREDIENTS
Ricotta Cream Filling
One 15 Ounce Container Ricotta
3/4 Cup Confectioners’ Sugar
1 Teaspoon Vanilla Extract
1/4 Cup Mini Chocolate Chips
1 Tablespoon Finely Chopped Candied Citron Or Orange Peel
Dough
1 Cup Water
4 Tablespoons (1/2 stick) Unsalted Butter
1 Teaspoon Salt
1 Cup Unbleached Flour
4 Large Eggs
Vegetable Oil For Frying
Candied Cherries – Cut In Half For Garnish
2 Tablespoons Chopped Unsalted Pistachios For Garnish (Optional)
Confectioners’ Sugar
In a medium Bowl, whisk the ricotta, sugar and vanilla until smooth. Stir in the chocolate chips and candied fruit. Cover and refrigerate several hours or overnight.
To make the puffs, bring the water, the butter and the salt to a boil over medium heat. Remove from the heat, add the flour all at once and stir well with a wooden spoon until the flour is completely incorporated.
Return the saucepan to medium heat. Cook, stirring constantly and turning the dough often, until the dough begins to leave a thin film on the bottom of the saucepan (about 3 minutes). This dries the dough so the puffs will be crisp. With a rubber spatula, scrape the dough into a large bowl. Beat in the eggs one at a time. Continue to beat until smooth – about 2 minutes more.
In a deep heavy saucepan or deep fryer, heat about 3 inches of oil until the temperature reaches 375° F on a deep frying thermometer or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute. With a tablespoon, scoop up a rounded spoonful of batter and with another spoon, carefully push the dough into the oil so that it doesn’t splash. Continue to add the dough by the spoonful without crowding the pan. The dough will puff up and double in size so do not add too many at one time or they will stick together. Cook, turning them often, until the dough breaks open – about 4 minutes. Continue to cook 1 to 2 minute more or until crisp and golden brown. Remove the fritters with a slotted spoon or skimmer and place them on paper towels to drain. Repeat with the remaining dough. Let cool slightly.
With a small knife, split fritter partway open. Spoon the cream inside, allowing it to show through the split. Press a cherry half into the cream and sprinkle with pistachios (optional). (If it is not St. Joseph’s Day, you can just shake these, without the filling in a bag with confectioners’ sugar and serve like donuts).
Dust the sfingi with confectioners’ sugar. These are best right after they are made. Makes 12
Old Fashioned Lemon Drop Cookies
Keeping with this week’s afternoon tea theme here is another great tea accompaniment. My Old Fashioned Lemon Drop Cookies are light and the perfect afternoon snack.
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cups Sugar
2 Eggs
1 Teaspoon Cream of Tartar
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
1 Tablespoon Lemon Extract
1/4 Teaspoon Kosher Salt
2 1/4 Cups Unbleached Flour
1/2 Cup Sugar
Powdered Sugar For Garnish
Preheat your oven to 375ºF. In a large size bowl beat the butter and the sugar together for 1 minute. Add the eggs, cream of tartar, baking soda, vanilla extract, lemon extract and kosher salt until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill for 3 hours. Shape the dough into 1 inch balls. Roll the balls in the 1/2 cup sugar to coat. Place the balls 2 inches apart on a parchment paper line baking sheet. Bake for 9 to 12 minutes or until light brown. Transfer to a wire rack and let cool. Sprinkle with powdered sugar before serving. Makes about 48 cookies.
Honey Madeleines
It’s still tea time here at Tiny New York Kitchen. On Monday a wonderful old friend came to visit me and brought me the most delicious black and rose tea. It was absolutely delicious and I think Honey Madeleines make the perfect tasty tea time treat. If you don’t have a madeleine pan you can use tartlet pans.
INGREDIENTS
1/4 Cup Softened Butter
2 Eggs
1/4 Cup Sugar
2 Tablespoons Honey
1/2 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
Preheat your oven to 375º F. Lightly grease a madeleine pan that holds 12 madeleines. In a large size bowl beat the butter and sugar together. Beat in the eggs one at a time. Stir in the honey. Sift the flour and baking powder onto the egg mixture and fold in. Spoon the batter into the prepared molds. Bake for 10 minutes. You will want them to be a light golden brown color. Remove from the oven and leave them sit in the molds for 2 minutes. Turn the madeleines out and transfer to a wire rack to cool. Serve dusted with powdered sugar or serve them plain. Makes 1 dozen.
Ancho Chile Brownies
Most brownies have roughly the same ingredients: chocolate, butter, sugar, eggs and flour. By adding the ancho chile I added a unique flavor that you get at the end of eating the brownie. It really is good. Give it a try and see what you think.
INGREDIENTS
1/4 Cup Butter
1 Cup Sugar
3 Squares Unsweetened Chocolate
1 Beaten Egg
1/2 Cup Flour
3 Teaspoons Ancho Chile Powder
Preheat your oven to 350º F. Grease and flour an 8 inch square baking pan. Place the butter and chocolate in the top of a double boiler. Over simmering water melt the butter and the chocolate. Stir in the sugar until incorporated and then remove from the heat and cool. When the chocolate mixture is cool whisk in the egg until it is just incorporated. Mix in the flour and the ancho chile powder. Make sure not to overmix. Place in the oven and bake for 20 minutes. The middle should look a bit soft. Remove from the oven and cool in the pan. Cut into squares and serve. Makes approximately 2 dozen.
Mango Upside-Down Carrot Cake
This cake is easy to make and the bonus is that you don’t even need to own cake pans! First, just as with pineapple upside-down cake, cook the butter and brown sugar into a caramel in a cast iron skillet. Then top with mango slices. Instead of pouring the typical yellow cake batter over the top I used carrot cake batter. To remove excess liquid,, drain the mango slices on layers of paper towels.
INGREDIENTS
Topping
8 Tablespoons Unsalted Butter
3/4 Cups Brown Sugar
3 Cups Mango Slices (Packed in a Jar)
Cake
2 Cups Unbleached Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Allspice
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Kosher Salt
1 1/2 Sugar
1/2 Cup Brown Sugar
5 Eggs
1 Cup Olive Oil
3 Cups Shredded Carrots
Preheat your oven to 350º F. Melt the butter in a large cast iron skillet over a medium heat. Stir in the 3/4 cup brown sugar and cook for 2 minutes. Turn the heat off. Place the mango slices all around the center and edges of the skillet. In a medium size bowl whisk together the flour, cinnamon, allspice, baking soda, baking powder and kosher salt. In a large size bowl beat the sugar, 1/2 cup brown sugar and eggs with a mixer until thick and creamy. With the mixer running, slowly add the oil. Beat until combined. Stir in the carrots until thoroughly combined. Gradually add the flour mixture to the wet mixture and beat for 30 seconds. Pour the batter into the skillet (over the mango). Place in the oven and bake for 50 to 60 minutes. Remove from the oven and let the cake cool in the skillet for 10 minutes. Turn out onto a serving platter and serve either warm or at room temperature. Serves 8
Spicy Chicken Sandwiches
The custom of afternoon teas is thought to have been introduced in England in 1840 by Anna, the seventh Duchess of Bedford. Lunch was eaten earlier then and dinner was not served until later in the evening. The Duchess became hungry during the afternoon and requested tea, bread, butter and cake to be brought to her room. This quickly became a habit and she began asking friends to join her.
INGREDIENTS
1/4 Pound Boneless Cooked Chicken
2 Teaspoons Mango Chutney
2 1/2 Tablespoons Mayonnaise
1/2 Teaspoon Curry Powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Kosher Salt
3 Tablespoons Softened Butter
4 Slices Either Whole Wheat or White Bread
Chop the chicken into small pieces and place into a small size bowl. If the chutney has any large pieces of fruit make sure to chop them into smaller pieces. In a medium size bowl combine the chutney, mayonnaise, curry powder, lime juice and kosher salt. Mix well and then add the chopped chicken. Butter the bread slices. Place the chicken mixture on the buttered side of two pieces of bread. Put the tops on and press together. Cut off the crusts from the bread and cut each sandwich into four horizontal pieces. Arrange on a serving plate and serve with tea. Makes 8
