retete scurte

8/9/2019 retete scurte

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Fresh Strawberry Cake

Yields 7-inch cake

4 tablespoons (57 grams) butter, softened

1/2 cup (112 grams) granulated sugar, plus etra for sprinkling

1 large egg

1 teaspoon !anilla bean paste (or pure !anilla etract)

1/4 cup ("# grams) all-purpose flour

1/2 cup ($# grams) %hole %heat flour

1 teaspoon baking po%der

1/4 teaspoon salt

1/2 cup (12# ml) milk

1/2 pound (225 grams) stra%berries, hulled and &uartered

'o%dered sugar, for garnish

'reheat o!en to "5# degrees (1# degrees *)+ ightl grease a 7-inch cake pan+

.n a large bo%l, beat together the butter and sugar until light and fluff+ eat in the egg and

!anilla bean paste+ 0tir in the flour, baking po%der, and salt+ 0tir in the milk+ 'our batter into

prepared pan and smooth e!enl+

'ress the stra%berries cut side do%n into the batter, distributing them e!enl throughout the cake

(ou can use more or less to taste)+ 0prinkle cake %ith roughl a tablespoon of granulated sugar+

ake for "5 to 4# minutes, or until lightl golden and a toothpick inserted into the center comesout clean+ *ool before slicing and ser!ing+

Honey Chocolate Chunk Cookies

Yields about " doen cookies

tablespoons (1 stick or 11" grams) butter

1 cup (15 grams) dark bro%n sugar, packed

1 large egg

" tablespoons hone

1 teaspoon !anilla etract

1 cups (125 grams) all-purpose flour

"/4 cup (# grams) %hole %heat flour

1/2 teaspoon baking po%der

1 teaspoon baking soda


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1/2 teaspoon salt

$ ounces (17# grams) chocolate, roughl chopped

'reheat o!en to "5# degrees (1# degrees *)+

.n a large bo%l, beat together the butter and bro%n sugar until light and fluff+ eat in the egg,hone, and !anilla etract+ 0tir in the flours, baking po%der, baking soda, and salt+ 3entl fold in

the chocolate chunks+ efrigerate the cookie dough for 15-2# minutes, or until chilled+ o not

skip this step+ 6he cookies %ill spread out too much if the dough is %arm or room temperature+

rop cookies b the tablespoon onto a cookie sheet and bake for -1# minutes, or until lightl

bro%ned+ llo% the cookies to rest on the cookie sheet for a fe% minutes to firm up before

transferring to a cooling rack to cool completel+

Baked Apples

Yields $ apples

$ ripe medium-sied apples, cored (lea!e the bottom of the apple intact)

" tablespoons (4" grams) butter, softened

1/" cup ($$ grams) bro%n sugar, packed1/" cup (41 grams) all-purpose flour

1/" cup ("# grams) old fashioned oats

1/" cup (4# grams) sliced almonds1/2 teaspoon ground cinnamon

1/2 teaspoon salt

'reheat o!en to "75 degrees (1# degrees *)+ 'lace cored apples into a baking dish+

.n a large bo%l, beat together the butter and bro%n sugar+ 8i in the flour, oats, almonds,

cinnamon, and salt+ ill each apple %ith the oatmeal miture, di!iding it e!enl bet%een apples+

dd enough %ater to co!er the bottom of the baking dish+ ake apples for "#-4# minutes, or

until apples are tender, but not o!ercooked+ 0er!e %arm

Peanut Butter Cup Cookies

Yields 2 doen cookies


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tablespoons (1 stick or 11" grams) unsalted butter

2/" cup (14 grams) granulated sugar

1/" cup ($$ grams) bro%n sugar1 large egg

1 teaspoon !anilla etract

1 1/2 cups (1 grams) all-purpose flour1/2 teaspoon baking po%der

1 teaspoon baking soda

1/2 teaspoon salt ounces peanut butter cups, hal!ed or &uartered*


.n a large bo%l, cream together the butter and sugars until light and fluff+ eat in the egg and

!anilla etract+ 0tir in the flour, baking po%der, baking soda, and salt+ 3entl fold in the peanut

butter cups+

rop b the tablespoon onto a cookie sheet and bake for -1# minutes, or until lightl bro%ned+

llo% the cookies to rest on the cookie sheet for a fe% minutes before transferring to a cooling

rack to cool completel+

* I used Reese's Peanut Butter Cups Minis which worked perfectly, but the smaller size"miniature" peanut butter cups will work ust as well! If you refrierate the peanut butter cups

before cuttin them and addin them to the cookie douh it helps them keep their shape and

ensures that the cookie douh will not melt them!

Banana Rum Bread

Yield 5-inch loaf

1/2 cup (1 stick or 11" grams) butter

"/4 cup (15# grams) bro%n sugar, packed

2 large eggs1 teaspoon !anilla etract

" large ripe bananas, mashed

1 cup (125 grams) all-purpose flour

1 cup (12# grams) %hole %heat flour1 teaspoon baking soda

1 teaspoon baking po%der1/2 teaspoon salt1/2 cup (11 ml) dark rum

'reheat o!en to "5# degrees (1# degrees *)+ 3rease a loaf pan+


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.n a large miing bo%l, cream together the butter and sugar until light and fluff+ eat in the eggs

one at a time, miing %ell bet%een additions+ eat in the !anilla etract and mashed bananas

until full incorporated+ 8i in the flours, baking soda, baking po%der, and salt+ 0tir in the rum+

6ransfer batter to the prepared loaf pan and bake for 55 to $5 minutes, or until a toothpick

inserted into the center comes out clean+ *ool loaf in pan for 1# minutes before remo!ing andtransferring to a cooling rack to cool completel+

Lavender Lemonade

Yields 1 1/2 &uarts

5 cups %ater, di!ided

" tablespoons dried culinar la!ender

1 cup sugar

1 1/2 cups fresh lemon 9uice (about $- lemons)emon slices, garnish (optional)

.n a small saucepan, bring 1 cup %ater to a boil, turn off heat, and stir in la!ender+ *o!er and

allo% to steep for "# minutes+ fter steeping, run li&uid through a fine mesh strainer to strain outthe la!ender+ 6oss out la!ender+

8ean%hile, in another saucepan, bring the remaining 4 cups %ater and 1 cup sugar to boil,

stirring until sugar is completel dissol!ed+ emo!e from heat+

.n a large pitcher, combine sugar %ater, la!ender infused %ater, and lemon 9uice+ 0tir and

refrigerate until cool+ 0er!e %ith a lemon slice, if desired+

Vanilla Cupcakes

Yields about 1$ cupcakes

1/4 cup (1/2 stick) unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

1/" cup sour cream (or plain, non-fat ogurt)1/4 cup !egetable oil

2 tablespoons !anilla etract

1 "/4 cups cake flour

1 1/2 teaspoons baking po%der

1/2 teaspoon baking soda

http://www.pastryaffair.com/blog/2012/1/10/tuesday-tip-how-to-make-cake-flour.htmlhttp://www.pastryaffair.com/blog/2012/1/10/tuesday-tip-how-to-make-cake-flour.html


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1/2 teaspoon salt

2/" cup milk

'reheat o!en to "5# degrees (1# degrees *)+ ine a cupcake pan %ith baking cups+

.n a large miing bo%l, cream together the butter and sugar until light and fluff+ dd the eggsone at a time, beating %ell after each addition+ eat in the sour cream, !egetable oil, and !anilla

etract+ 3raduall add in the cake flour, baking po%der, baking soda, and salt+ 0tir in the milk,

miing until batter is uniform and smooth+

ill baking cups about 2/" full (or a little less) and bake for 12-14 minutes, or until a toothpick

inserted into the center comes out clean+ emo!e from the o!en, transfer cupcakes to a cooling

rack, and allo% to cool to room temperature before frosting or ser!ing+

Blueberry Lemon Crumble

Yields 4 ser!ings

1/4 cup %hole %heat flour1/4 cup rolled oats

2 tablespoons bro%n sugar

2 tablespoons cold unsalted butter, cubed:est of 1 lemon

1 tablespoon fresh lemon 9uice

1 tablespoon granulated sugar1 1/2 cup blueberries, fresh or froen


.n a medium bo%l, %hisk together %hole %heat flour, rolled oats, and bro%n sugar+ dd the cold,

cubed butter and, using our fingers, mi the butter into the flour until the %hole miture

resembles coarse sand and holds together %hen s&ueeed+ 0et aside+

.n another bo%l, combine the lemon est, lemon 9uice, sugar, and blueberries+

i!ide blueberries e&uall bet%een four ramekins (or place all in a small, cast iron skillet)+

*rumble on the oatmeal topping+ 'lace ramekins on a baking sheet in case the crumbles o!erflo%

and bake for "#-"5 minutes, or until topping is bro%ned and the crumbles are bubbl andfragrant+ llo% to cool for ten minutes before ser!ing (the fruit %ill be !er hot)+ 6he crumbles

ma also be en9oed at room temperature or chilled in the refrigerator+

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