Saffron buns

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  • 200g butter
  • 5dl milk
  • 1g saffron
  • 25g dry yeast
  • 1/8 tsp salt
  • 1dl sugar
  • 2 eggs
  • 3tbsp water
  • 16-17 dl all purpose flour
  • 1 egg for painting buns
  1. Bloom the saffron in the milk for at least 2 hours.
  2. Melt the butter and add it to the milk. Warm to 40c.
  3. Add the salt, sugar, and yeast, and let it all dissolve. 
  4. Add the eggs, and beat to mixed.
  5. Add the flour (hold back 1-3dl for when making the buns).
  6. Mix dough thoroughly, until the dough is no longer sticky.
  7. Let dough rise for ca. 1.5h in warm, draft-free place.
  8. Warm the oven to 500F.
  9. Divide the dough into 32 equally-sized buns, and let rise for a further 10 minutes. 
  10. Paint the buns with the beaten egg.
  11. Bake high in the oven for ~7m.
  12. Cover well when cooling, and freeze any that you won’t eat same day.

Rhubarb Upside Down Cake

Topping

  • ¾ lb. sliced rhubarb
  • 1 cup sugar
  • 3 tbsp. butter
  • 1 tbsp. lemon juice
  • 2 tsp. vanilla
  • ¼ tsp. salt
  1. Combine topping ingredients in a non-stick skillet over low heat.
  2. Cook, stirring occasionally, until sugar is melted, rhubarb is tender and slightly caramelized, and liquid is thickened, 12-15 minutes.
  3. Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; spread fruit evenly into pan.

    * Make sure to simmer long enough for liquid to thicken if using frozen rhubarb.

Cake  

  • 1 cup unbleached all-purpose flour (5 ounces)
  • 1 tablespoon cornmeal (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • ¾ cup granulated sugar (5 ¼ ounces)
  • ¼ cup packed light brown sugar (1 ¾ ounces)
  • 2 large eggs
  • 6 tablespoons (¾ stick) unsalted butter, melted and cooled slightly
  • ½ cup sour cream or yogurt
  • 1 teaspoon vanilla extract
  1. Pre-heat oven to 350, lowest position rack.
  2. Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside.
  3. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds.
  4. Slowly whisk in butter until combined.
  5. Add sour cream and vanilla; whisk until combined.
  6. Add flour mixture and whisk until just combined.
  7. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
  8. Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.

One Giant Egg Tart

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  • 1 pre-made pie shell
  • 4 eggs
  • ¼ c. evaporated milk
  • ½ tsp. vanilla
  • ½ c. sugar
  • 1.5 c. water
  1. Boil water and sugar. Let cool completely.
  2. Preheat oven to 425*F.
  3. Press pie shell in pie or tart tin.
  4. Beat eggs in bowl. Add evaporated milk & vanilla, beat more. Add sugar water, beat more.
  5. Pour filling into tart shell. Bake 25 minutes until mixture is set (check with toothpick).

Cottage cheese bread (bread machine)

  • 2/3 cup warm water (110* F)
  • 2/3 cup cottage cheese, pureed in food processor
  • 2 tablespoons margarine, melted and cooked
  • 3 cups bread flour
  • 1 tablespoon white sugar
  • 1 tablespoon dry milk powder
  • 1 teaspoon salt
  • 1 ½ teaspoons active dry yeast

Add ingredients to bread machine in order suggested by your machine.

Add in ¼ cup fresh minched herbs (dill, rosemary, thyme) and 1 tablespoon of dried onion powder for a fresh herb bread. (optional)

Light Chocolate Chip Cookie

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, melted and cooled (or browned butter)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup packed light brown sugar (or dark brown sugar)
  • ½ cup semi-sweet or white chocolate chips
  • ¼-½ cup chopped, toasted walnuts
Instructions
  1. Melt butter and set aside to cool.
  2. Put oven rack in middle position and preheat oven to 350 degrees. Line two baking sheets with parchment or foil.
  3. Whisk the flour, baking soda and salt together in a medium bowl; set aside.
  4. In a large bowl, whisk the melted butter, egg and vanilla together.
  5. Stir in the brown sugar until smooth, smearing any clumps against the side of the bowl.
  6. Stir in the flour mixture, walnuts and chocolate chips until thoroughly combined.
  7. Using level tablespoon of dough each time, roll dough into balls and place on cookie sheets about 2 ½ inches apart.
  8. Bake, one tray at a time, until edges are golden and centers are just set, 11-13 minutes. Do not overbake.
  9. Cool the cookies on baking sheets for 5 min., then transfer to a wire rack or serve warm.

Light Strawberry-Rhubarb Cobbler

Filling  

  • 1 quart fresh strawberries, rinsed and hulled
  • 10 ounces rhubarb, cut into ½-inch chunks
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Biscuit Topping  

  • 1 cup unbleached all-purpose flour (5 ounces)
  • 3 tablespoons yellow cornmeal
  • ¼ cup sugar plus 2 teaspoons
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon table salt
  • 1/3 cup buttermilk
  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon

INSTRUCTIONS

  1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in a 9-inch deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
  2. Meanwhile, whisk the flour, cornmeal, ¼ cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside. In a third small bowl, mix the remaining 2 teaspoons sugar with the cinnamon; set aside.
  3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced ½ inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.
  4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 minutes before serving.

Lighter apple crumble

Filling  

  • ½ teaspoon cornstarch
  • 4 teaspoons fresh lemon juice
  • 1 ½ pounds Granny Smith apples (about 3 medium), peeled and cut into ½-inch cubes (about 4 cups)
  • 1 ½ pounds Golden Delicious apples (about 3 medium), peeled and cut into ½-inch cubes (about 4 cups)
  • 2/3cup granulated sugar
  • Pinch table salt
  • Pinch ground cinnamon
  • Pinch ground nutmeg


Topping:

  • ¾ cup dry quick-cooking oats
  • ¼ cup packed light brown sugar
  • 1 tbsp all-purpose flour
  • 3 tbsp light butter, melted (such as Land O Lakes)
  • ¼ cup chopped walnuts or pecans
  • ½ tsp salt


Oven at 350 degrees, cook for ~55-60 minutes or until it starts to turn brown.