Corn bread

  • ¾ cup unbleached all-purpose flour (3 3/4 ounces)
  • ¾ cup yellow cornmeal (3 3/4 ounces)
  • 3 tablespoons sugar
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup buttermilk (can substitute half yogurt/sour cream and half water)
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled

Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.

Spread evenly in a greased cake or springform pan. Bake 450*F until the cornbread is cooked through in the center, 10 to 15 minutes. Serve.

Maple Nut Banana Muffins

  • 3 medium very ripe bananas
  • 1 1/4 cups white whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoon unsalted buttersoftened
  • 1/4 cup maple sugaror brown sugar
  • 2 large egg whites
  • 1/4 cup pure maple syrup
  • 2 tbsp unsweetened apple sauce
  • 1/2 teaspoon vanilla extract
  • 1/2 cup crushed nuts (walnut or pecan)
  1. Preheat oven to 325°F. Line 12 cupcake tins with liners.
  2. Mash bananas in a bowl, set aside.
  3. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  4. In a large bowl cream butter and 1/4 cup maple sugar (or brown sugar) with an electric mixer.
  5. Add egg whites, mashed bananas, maple syrup, apple sauce and vanilla; beat at medium speed until mixed well, scraping down sides of the bowl.
  6. Add flour mixture, stir until just combined. Fold in crushed nuts.
  7. Pour the batter into the prepared muffin tin. Spread the pecans evenly over the muffins.
  8. Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Gingerbread cake

  • 150 g/3 oz butter
  • 3 eggs
  • 2 dl / 6 oz / 0.8 cup sugar
  • 1 dl / 472 oz / 0.6 cup dark brown sugar
  • 4 dl /6 oz / 1.6 cups plain flour
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 2 tsp ground cardamom
  • 2 tsp ground cloves
  • 2 dl / 6.7 fl. oz / 0.8 cup sour cream, double cream or buttermilk
  • 4 dl / 3.8 oz / 1 cup marmalade

Heat the oven to 175 C/350F. Grease and dust with breadcrumbs a midsize sponge cake dish. Melt the rest of the butter and let cool slightly. In a bowl, whisk the and the sugar and dark brown sugar until porous, using an electric mixer if you have one handy.

Mix the dry ingredients. Blend them into the egg mixture together with the sour cream / double cream / buttermilk and marmalade until smooth. Tip into the cake dish. Bake in the lower oven for 50-65 minutes until it feels dry. Tent with foil for the final minutes if needed.

Dutch Pancake

  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tablespoon sugar
  • Pinch of nutmeg
  • 4 tablespoons butter
  1. Preheat oven to 425 degrees.
  2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
  3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  4. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.

Plum torte

  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • Large pinch of salt
  • 1 cup (200 grams) granulated sugar
  • 4 tbsp unsalted butter, softened
  • 4 tbsp applesauce
  • 2 large eggs
  • 12 smallish purple Italian purple plums, halved and pitted
  • 1 teaspoon or tablespoon ground cinnamon
  1. Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the applesauce and eggs, then the dry ingredients, mixing until just combined.
  2. Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with cinnamon, then remaining sugar.
  3. Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.

Bread machine dinner rolls

  • 1 cup warm milk (70 to 80 degrees F.)
  • 1 stick butter or margarine
  • 1⁄4 cup sugar
  • 2 eggs, lightly beaten
  • 1 1⁄2 teaspoons salt
  • 4 cups bread flour
  • 2 1⁄4 teaspoons active dry yeast
  1. Melt the butter. Off heat, slowly whisk in milk. Take temperature to ensure it’s 70-80*F.
  2. In bread machine pan, put all ingredients in order suggested by manufacturer.
  3. Select dough setting.
  4. When cycle is completed, turn dough onto a lightly floured surface.
  5. Divide dough into 24 portions.
  6. Shape dough into balls.
  7. Place in a greased 13 inch by 9 inch baking pan.
  8. Cover and let rise in a warm place for 30-45 minutes.
  9. Bake at 350 degrees for 13-16 minutes or until golden brown.

Cardamom Lemon Buns

Ca 30

Dough:

  • 150 g butter
  • 5 dl milk
  • 25 g yeast
  • ½ dl light corn syrup
  • ½ tsp salt
  • 1 tbsp cardamom
  • ca 15 dl all purpose flour

Filling:

  • Zest of one lemon
  • 100 g butter
  • 1 ½ dl sugar
  • 2 tsp cardamom

Melt butter and milk, warm to 37c. Add yeast, and rest of dough ingredients. Mix. Let rise for 1hr. Roll out dough, add filling, fold in two, cut into 15 lengths and twist. Let rise for another 45m. Egg wash, add perl sugar. Bake in 450F for 10m.

Cardamom & meyer lemon zucchini bread

  • 2 c. shredded zucchini (about 2-3 medium zucchini or 1 jumbo zucchini)
  • 2 ½ c. white whole wheat flour
  • 1 c. packed light brown sugar
  • ½ c. ground flaxseed or 4 tbsp butter, melted
  • 1 tbsp baking powder
  • 2-½ tsp ground cardamom
  • ¾ tsp fine sea salt
  • ¼ tsp baking soda
  • 1 cup plain, fat free or lowfat yogurt
  • 2 large eggs
  • 3 tbsp vegetable oil
  • 2-½ tbsp finely grated Meyer lemon zest (or regular lemon zest)
  • ½ c. chopped toasted walnuts
  1. Preheat oven to 350°F. Spray a 9×5-loaf pan with nonstick cooking spray, flour sides.
  2. Squeeze zucchini until dry in a kitchen towel.
  3. In a large bowl, whisk the flour, sugar, flaxseed, baking powder, cardamom, salt, and baking soda.
  4. In a medium bowl whisk the yogurt, eggs, oil, and lemon zest; stir in zucchini.
  5. Add zucchini mixture and walnuts to flour mixture, stirring until well combined. Pour batter into prepared pan. Bake 55-60 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. Makes 1 loaf, 16 servings.