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Recipes
Apricot Bread with Hazelnuts
By Late2Serenity
Hazelnuts have a thin inner skin that can be removed, if desired
- 22 dried apricot halves, coarsely chopped
- 1/2 cup dried currants
- 1 cup boiling water
- 3 cups all-purpose flour
- 1 cup firmly packed light brown sugar
- 1 Tbs. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 3 Tbs. unsalted butter, melted, or hazelnut oil
- 2 eggs, beaten
- 1 1/3 cups buttermilk
- 1 cup hazelnuts, chopped
Parmesan Cheese Bread
By Late2Serenity
In the bowl of a heavy-duty stand mixer, combine the 3 3/4 cups flour, the yeast and salt
- 3 3/4 cups unbleached bread flour, plus more as needed
- 1 Tbs. (1 package) active dry yeast
- 2 tsp. salt
- 1 1/3 cups warm water
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Extra-virgin olive oil for brushing
Caramel-Crunch Blondies
By Late2Serenity
Bars: In a medium-sized mixing bowl, combine the melted butter, sugar and salt
- BARS
- 1/2 cup (1 stick, 4 ounces) unsalted butter, melted
- 1 cup (7 1/2 ounces) light or dark brown sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups (6 3/8 ounces) All-Purpose Flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 cup (5 1/2 ounces) chopped toffee bits
- 1/2 cup (3 ounces) chocolate chips
- 1 cup (4 ounces) chopped pecans
- 1 cup (1 1/2 ounces) mini-marshmallows
- GLAZE
- 3 tablespoons (1 1/2 ounces) milk or cream
- 1/2 cup (2 ounces) glazing sugar or confectioners' sugar
- 1/2 cup 2 1/2 ounces, 9 to 10 pieces, unwrapped) caramel, melted
- 1/3 cup (2 ounces) pecan brittle crunch or chopped, toasted pecans
Cranberry Dark Chocolate Holiday Pie
By Late2Serenity
The combination of tart strawberries and bittersweet chocolate ganache will overwhelm your friends and family this ...
- CRANBERRY TOPPING:
- 1 cup (7 1/2 ounces) sugar
- 1/8 teaspoon salt
- 1 1/2 cups (12 ounces) cranberry juice
- 1 cup (6 ounces) dried cranberries
- 12-ounce package fresh or frozen cranberries
- CRUST:
- 1 3/4 cups (about 5 1/4 ounces) graham cracker crumbs (1 sleeve)
- 1/4 cup (1 ounce) confectioners' sugar or glazing sugar
- 6 tablespoons (3 ounces) melted butter
- FILLING:
- 1 cup (6 ounces) semisweet chocolate chips or chopped semisweet chocolate
- 2/3 cup (5 3/8 ounces) heavy cream
- 3/4 cup (3 ounces) diced walnuts or pecans
Strawberry Jam Muffins
By Late2Serenity
Preheat an oven to 375°F (190°C)
- 2 cups (10 oz./315 g) unbleached all-purpose flour
- 3/4 cup (6 oz./185 g) sugar
- 1 Tbs. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups (10 oz./315 g) sour cream
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup (5 oz./155 g) seedless strawberry jam
Anzac Biscuits (cookies)
By Late2Serenity
Australian Recipe, therefore measurements are metric
- 1 cup rolled oats (oatmeal)
- 1 cup plain flour
- 1 cup sugar (granulated)
- 3/4 cup coconut
- 125 g butter
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water
Blackberry Muffins
By Late2Serenity
Each variety in the seasonal trinity—blackberries, blueberries and raspberries—works beautifully in this recipe
- For the topping:
- 1 ⁄3 cup sugar
- 3 Tbs. all-purpose flour
- Grated zest of 1⁄2 lemon
- 2 Tbs. unsalted butter, melted
- 1 ⁄3 cup pecans, finely chopped
- For the muffins:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp. baking powder
- 1 ⁄2 tsp. baking soda
- 1 ⁄2 tsp. ground cinnamon
- Grated zest of 1⁄2 lemon
- 1 ⁄4 tsp. salt
- 1 egg, beaten
- 5 Tbs. unsalted butter, melted
- 1 cup buttermilk
- 2 cups fresh blackberries or 2 1⁄2 cups frozen
- unsweetened blackberries, unthawed
- Unsalted butter for serving
Dutch Baby with Apple & Cranberry Compote
By Late2Serenity
In a bowl, stir together the apples, cranberries, the 1/4 cup granulated sugar and the cinnamon
- 2 Pink Lady apples, peeled, cored and cut into 1/4-inch slices
- 3/4 cup fresh or thawed frozen cranberries
- 1/4 cup plus 1 Tbs. granulated sugar
- 1/4 tsp. ground cinnamon
- 5 Tbs. unsalted butter
- 1/2 cup water
- 3 eggs
- 3/4 cup all-purpose flour
- 1/4 tsp. salt
- 3/4 cup milk
- Confectioners’ sugar for dusting
- Maple syrup for serving
County Fair Caramel Apple Bars
By Late2Serenity
*Almond (toasted or plain), hazelnut flour (toasted or plain), and pecan meal are all good choices
- CRUST
- 1 cup (2 sticks, 8 ounces) unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 cup (5 5/8 ounces) brown sugar, firmly packed
- 1 cup (4 ounces) confectioners' sugar or glazing sugar
- 2 teaspoons vanilla extract
- 2 3/4 cups (11 1/2 ounces) All-Purpose Flour
- 1 cup (3 1/4 ounces) nut flour*
- 1 large egg
- FILLING
- 4 to 5 medium tart apples, peeled, cored, and sliced, then chopped (about 5 cups, about 20 ounces prepared)
- 2 tablespoons (7/8 ounce) brown sugar
- 2 tablespoons (1 ounce) boiled cider, or substitute an additional 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- TOPPING
- 1 cup (10 ounces) caramel, from a block, or about 30 caramel candies
- 2 1/2 tablespoons (1 1/4 ounces) milk or cream
Apple and Cranberry Galette
By Late2Serenity
To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt
- FOR THE PASTRY:
- 1 3/4 cups all-purpose flour
- 6 Tbs. white cornmeal
- 2 tsp. sugar
- 3/4 tsp. salt
- 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut into chunks
- 6 Tbs. sour cream
- 1/2 cup ice water
- FOR THE FILLING:
- 8 large Granny Smith apples, about 4 lb. total
- 1/2 cup sugar
- 1/2 cup water
- 3 Tbs. honey
- 3 Tbs. fresh lemon juice
- 1/2 tsp. ground cinnamon
- 1 1/2 cups fresh cranberries
- 2 Tbs. unsalted butter, cut into thin slices
- Sugar for dusting (optional)