Friday, June 29, 2012

Fresh Blueberry Loaf

1 1/2 cups flour
3/4 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla
1/3 cup milk
1/3 cup melted butter or margarine
1 cup fresh blueberries


1. Preheat oven to 350°F and grease 9x5" loaf pan. In a large bowl mix together flour, brown sugar, baking powder, and salt.
2. In a small bowl whisk together egg, vanilla, and milk. Add milk mixture to dry mixture along with melted butter. Mix together to form thick batter then stir in blueberries until combined.
3. Spread batter into prepared pan and bake for 50-55 minutes or until golden brown and toothpick comes out clean. Let cool to room temperature then slice & serve!


Makes 1 loaf.



Wednesday, June 27, 2012

Walnut & Coffee Cake


1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon instant coffee dissolved in 1 tablespoon boiling water, cooled
1/2 teaspoon vanilla
1/2 cup milk
1/2 cup chopped walnuts
Coffee Buttercream:
1/4 cup butter, softened
1/4 teaspoon vanilla
1 cup icing sugar
1/2 teaspoon instant coffee powder dissolved in 1/2 teaspoon boiling water, cooled
walnuts, to decorate


1. Preheat oven to 350°F. Grease and flour 8" round or square cake pan. In a bowl mix together flour, baking powder, and salt. Set aside.
2. In a large bowl cream together butter and brown sugar until fluffy. Blend in egg, vanilla, and cooled coffee mixture until smooth. Gradually add dry ingredients to wet ingredients, alternating with milk to create a smooth batter. Stir in chopped walnuts.
3. Pour batter into prepared pan and bake 35-40 minutes until brown around the edges and toothpick comes out clean. Let cake cool completely before frosting.
4. For frosting, in a large bowl cream together butter, icing sugar, and vanilla. Blend in 1/2 teaspoon of coffee mixture at a time until desired consistency and taste is met. Frost cake then top with walnuts and enjoy!


Serves 6-8.






Tuesday, June 26, 2012

Traditional Bakewell Tarts

6 unbaked tart shells
6 teaspoons strawberry jam
1/3 cup plus 1 tablespoon flour
1/4 cup ground almonds
1/4 teaspoon baking powder
1/4 cup butter, softened
1/4 cup sugar
1 egg
1/4 teaspoon lemon zest
1/4 teaspoon almond extract
icing sugar, to dust


1. Preheat oven to 375°F. Place tart shells onto baking sheet and place 1 teaspoon of jam in each.
2. In a bowl mix together flour, ground almonds, and baking powder. Set aside. In a small bowl whisk together egg, lemon zest, and almond extract.
3. In a large bowl cream together butter and sugar until fluffy. Blend in egg mixture a bit at a time until smooth and creamy. Blend in flour mixture until well combined.
4. Divide batter among tart shells, filling to the top and completely covering jam. Bake 20-25 minutes until golden brown and toothpick comes out clean. Let cool to room temperature then dust with icing sugar & serve!


Makes 6.









Sunday, June 24, 2012

Zebra Cake with Coffee Buttercream

1 box golden cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
2 tablespoons cocoa powder
Coffee Buttercream:
1/4 cup butter, softened
1/4 teaspoon vanilla
1 cup icing sugar
1 teaspoon instant coffee powder dissolved in 1 teaspoon boiling water


1. Preheat oven to 350°F. Grease and flour 8" round deep dish cake pan.
2. Prepare cake mix according to package directions. Pour half of the batter into a seperate bowl and stir in cocoa powder until combined.
3. Layer cake batters on top of eachother, working towards the center of the pan. Click here for a great video tutorial.
4. Bake cake 30-40 minutes until golden brown and toothpick comes out clean. Let cake cool 10 minutes then turn out onto wire rack to cool completely.
5. In a large bowl cream together butter, icing sugar, and vanilla. Blend in 1/2 teaspoon of coffee mixture at a time until desired consistency and taste is met. Frost cake then serve & enjoy!


Serves 8.




Thursday, June 21, 2012

the authentic nut turns 1!



I knew I was forgetting something about this month! We are officially 1 year old as of June 7th! I'll take this time to thank everyone who has followed, subscribed, liked, reblogged, and commented throughout the year, you're all totally awesome and definitely appreciated : )
Here's to another year!

Tuesday, June 19, 2012

Funny Cake Tarts

24 unbaked tart shells
Butterscotch Sauce:
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1/2 teaspoon vanilla
Cake Batter:
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
1/2 cup chopped walnuts


1. Preheat oven to 350°F. Line 2 baking sheets with tin foil and place 12 tart shells on each baking sheet.
2. In a saucepan over medium-low heat, place brown sugar, butter, and corn syrup. Stir until butter and sugar has melted and mixture starts to bubble. Remove from heat and still in vanilla. Set aside.
3. In a bowl mix together flour, baking powder, and salt. In a large bowl cream together butter and sugar until fluffy then add egg and mix well along with vanilla. Add flour to butter mixture, alternating with milk, starting and finishing with flour.
4. Divide batter among tart shells, placing about 1 tablespoon of batter in each. Sprinkle a few chopped walnuts over cake batter then spoon about 1 tablespoon of butterscotch sauce over walnuts.
5. Bake tarts 20-25 minutes until puffed up, golden brown in colour, and toothpick comes out clean. Let tarts cool completely to room temperature before serving as butterscotch sauce with be very hot. Serve & enjoy! 


Makes 2 dozen. Perfect alone or served with ice cream and left over butterscotch sauce!





Tuesday, June 12, 2012

English Scones

Adapted from Robert's Recipes

2 1/4 cups flour

1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter or margarine
2/3 cup sultana raisins
1 cup milk

1. Preheat oven to 425°F. Line baking sheet with parchment paper.

2. In a large bowl mix together flour, sugar, baking powder, baking soda, and salt. Cut in butter until the size of small peas and stir in raisins. Pour in milk and mix with a fork until soft sticky dough forms.
3. Turn out dough onto floured surface and knead a couple times until no longer sticky. Pat into a circle about 3/4" inch thick. Cut circle into 8-10 wedges then place wedges onto baking sheet.
4. Bake scones 12-14 minutes until golden brown on top, browned on the bottom, and hollow sounding when tapped lightly on top. Serve scones warm with butter and jam if desired!


Best served with a cup of tea!



Friday, June 8, 2012

Baked Yeast Doughnuts

1/2 cup sugar
1 package (2 1/4 teaspoons) yeast
1/2 teaspoon salt
4 cups flour
1 cup milk
1/4 cup butter or margarine
Glaze:
2 cups icing sugar
1/2 tablespoon melted butter or margarine
3-4 teaspoons milk
sprinkles


1. In a large bowl, combine sugar, yeast, salt and 1 cup flour. In a saucepan over medium heat, heat milk and butter, until butter has melted and milk is warm (110°F).
2. Beat milk mixture into dry ingredients for 2 minutes at medium spead. Beat in 1 egg and 1 cup of flour for about 2 minutes. Stir in 1 1/2 cups flour and knead until smooth, about 10 minutes, adding more flour as needed.
3. Shape dough into ball, place into greased bowl and cover. Let rise in warm place until doubled in bulk, about an hour. I put mine in the oven with just the oven light on.
4. Punch down and turn onto floured surface, until about 1/2" thick. Using doughnut cutter or glass and bottle cap, cut out doughnuts and place onto greased baking sheets. Cover with tea towels and let rise until doubled, about 40 minutes.
5. Brush doughnuts with melted butter or margarine then bake at 375°F for 8-12 minutes until golden brown and hollow sounding when tapped. Let doughnuts cool completely on wire rack.
6. For glaze, in a bowl mix together icing sugar and milk until smooth. Dip doughnut tops into glaze then decorate with sprinkles as desired. Serve & enjoy!


Makes 12-14 doughnuts.






Tuesday, June 5, 2012

Date & Walnut Bread

Adapted from Joy of Baking

8oz (1 1/3 cups) chopped dried pitted dates
1 teaspoon baking soda
pinch salt
1 cup boiling water
2 cups flour
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup cold butter or margarine
1/2 cup toasted chopped walnuts
1 egg
1 teaspoon vanilla

1. In a large bowl mix together dates, baking soda, and pinch of salt. Pour boiling water over top and stir then let sit until cooled to room temperature, about 30 minutes.
2. Preheat oven to 350°F and grease 9x5" loaf pan. In a bowl mix together flour, sugar, baking powder, salt, and cinnamon. Cut in butter using pastry blender or two knives until mixture resembles course breadcrumbs then stir in walnuts.
3. In a small bowl whisk together egg and vanilla and add to cooled date mixture along with flour mixture. Stir until everything is combined. Pour batter into pan and bake 55-65 minutes or until toothpick comes out clean. Cool in pan then slice & serve!


For best keeping wrap loaf in plastic wrap and store at room temperature.



Monday, June 4, 2012

Focaccia Bread

Adapted from All Recipes

1 teaspoon sugar
1 packet (2 1/4 teaspoons) yeast
1 cup warm milk (110°F)
1 teaspoon salt
1 teaspoon garlic powder
2 1/2 teaspoons dried italian herbs
pinch black pepper
1 tablespoon vegetable oil
2 3/4 cups flour
Topping:
1 tablespoon olive oil

1. In a large bowl place sugar, yeast, and warm milk. Let stand about 10 minutes until yeast is foamy and dissolved. Stir in salt, garlic powder, herbs, pepper, vegetable oil, and flour until dough forms.

2. Turn out dough onto lightly floured surface and knead about 5 minutes until smooth and elastic, adding more flour as needed. Place dough into an oiled bowl, turning once to coat. 
3. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about an hour. I put mine in the oven with just the oven light on.
4. Punch down dough and shape into a rectangle, about 1/2" thick, and be sure to leave dimples. Place onto greased baking sheet then cover losely with plastic wrap and let rise in a warm place until doubled in bulk.
5. Lightly brush dough with olive oil and bake at 400°F for 15-18 minutes until golden brown and hollow sounding when tapped. Serve warm & enjoy!


Great bread to serve with dips like olive oil and balsamic vinegar!


Sunday, June 3, 2012

Oatmeal Crumble Muffins

1 1/2 cups flour
1/2 cup rolled oats
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
dash cinnamon
1 egg
1/3 cup vegetable oil
1/3 cup plus 1 tablespoon milk
1 teaspoon vanilla
Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup rolled oats
dash cinnamon
1/4 cup softened butter or margarine


1. Preheat oven to 400°F and grease muffin pan.
2. In a large bowl mix together flour, rolled oats, sugar, salt, baking powder, and cinnamon. In a small bowl whisk together egg, vegetable oil, milk, and vanilla. Add to dry mixture and stir until stiff batter forms.
3. Divide batter among muffin cups filling two-thirds full. For the crumb topping, in a bowl mix together sugar, flour, rolled oats, and cinnamon. Cut in butter until crumbly mixture forms and sprinkle over batter.
4. Bake muffins 18-20 minutes until golden brown on top and toothpick comes out clean. Let cool in pan a couple minutes then serve warm & enjoy!


Makes 1 dozen.



Saturday, June 2, 2012

Simple Scones

2 cups flour
4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup cold butter, cubed
1 egg
milk


1. Preheat oven to 425°F. Line baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, and sugar. Cut in butter until the size of small peas. 
3. In a 1 cup measurer, whisk egg then fill cup to the top with milk and remove 2 tablespoons. Pour remaning mixture into the dry ingredients and stir until soft dough forms.
4. On a lightly floured surface form dough into ball and pat into a circle, about 1.5" thick. Cut circle into 12 wedges and place onto baking sheet. Brush tops with reserved egg mixture.
5. Bake 10-12 minutes until deep golden brown on the bottom and golden on top. Scones should also sound hollow when lightly tapped. Serve warm with butter and jam along with a cup of tea!


Makes 1 dozen.