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Recipes
Blueberry Almond Coffee Cake Muffins
By efriend
Preheat the oven to 350 degrees
- 1/2 cup pecans, finely chopped
- 1/4 cup packed dark brown sugar
- 1 tsp. ground cinnamon
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp. salt
- 9 tbsp. unsalted butter, softened
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cup sour cream
- 1 egg
- 1 tsp. vanilla extract
CHERRY BLUEBERRY SLAB PIE
By efriend
In a large mixing bowl, whisk together flour, salt, and sugar
- Crust:
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup granulated sugar
- 1 1/4 cup very cold water
- 2 cups Stirling Creamery Churn 84 Unsalted Butter, frozen
- Filling:
- 6 cups cherries, washed and pitted
- 2 cups blueberries, washed
- 3/4 cup granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- Pinch of kosher salt
APPLE PIE BARS
By efriend
To make the pastry: Combine the flour and salt
- PASTRY
- 227 g Pastry Flour Blend or 241g King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 113 g cold unsalted butter
- 57 to 85 g ice water
- FILLING
- 680 g peeled, cored, and sliced baking apples; Granny Smiths are fine
- 67 g sugar
- 3/4 teaspoon Apple Pie Spice
- 43 g boiled cider
- 32 g King Arthur Pie Filling Enhancer
- pinch of salt
- 14 g lemon juice
- 1 large egg beaten with 1 tablespoon water (egg wash)
Vegetable Pasta
By efriend
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 (16-ounce) package penne pasta
- 2 cups chopped broccoli
- 1 cup sliced mushrooms
- 1 cup chopped green bell pepper
- 1 tablespoon butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 4 cups nonfat milk
- 1/2 cup grated Parmesan
- Salt and freshly ground black pepper
- 5 tablespoons chopped fresh basil, divided
- 1/3 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- Butter-flavored cooking spray
Marshmallow Fondant Recipe
By efriend
Place marshmallows in a large microwavable bowl
- 400 gm marshmallows (white for white fondant)
- 4 tblsp water
- 800 gm icing sugar
- copha, melted
Vanilla CreamFilled Doughnuts
By efriend
From Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang with Christie Matheson
- 1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast
- 2/3 cup (160 grams) milk, at room temperature
- 3 1/2 cups (490 grams) unbleached all-purpose flour
- 1 1/3 cups (270 grams) sugar
- 2 teaspoons kosher salt
- 3 eggs
- 7 tablespoons (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces
- Canola oil, for frying
- Vanilla Cream Filling
- 6 tablespoons (90 grams) heavy cream
French Pie Crust Savory (Pate Brisee)
By efriend
French Pie Crust Recipes – Pate Brisee (Savory) & Pate Sucree (Sweet): Shortcrust Pastry also known as Pate Bri...
- 180 grams (1 1/4 cup) of All-purpose flour, sifted
- 100 grams (7 tbsp.) of chilled butter
- 2 tbsp of granulated sugar
- pinch of salt
- 1 egg yolk lightly beaten
- 1-2 tbsp of ice water
Cinnamon Sugar Donut Muffins
By efriend
Instructions Preheat oven to 350 degrees
- FOR THE MUFFINS:
- 1 1/2 Cups All Purpose Flour
- 1/2 Cup Granulated Sugar
- 1 1/2 Teaspoons Baking Powder
- 1/8 Teaspoon Salt
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Nutmeg
- 1 Teaspoon Vanilla Extract
- 1 Large Egg
- 1/2 Cup Milk
- 1/3 Cup Butter, Melted and Cooled
- FOR THE TOPPING:
- 1/3 Cup Granulated Sugar
- 2 Teaspoons Ground Cinnamon
- 5 Tablespoons Butter, Melted
Raspberry Puff Turnovers
By efriend
To make the crust: Whisk together the flour, salt, and baking powder
- Dough
- 177 177g 177g King Arthur Unbleached All-Purpose Flour
- 1/4 1/4 1/4 teaspoon salt
- 1/2 1/2 1/2 teaspoon baking powder
- 227 227g 227g cold butter
- 113 113g 113g sour cream
- Filling
- 21 21g 21g Instant ClearJel® or cornstarch
- 99 99g 99g sugar
- 255 255g 255g raspberries, fresh or frozen
- 3/4 3/4 3/4 teaspoon vanilla extract
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1 1 1 to egg beaten with 1 tablespoon water, to seal pastries (optional)
- to you use cornstarch, you'll want to dissolve it in cold water, rather than stir it into the sugar.
Pumpkin Pastry Cream
By efriend
Combine the pumpkin puree and brown sugar in a small saucepan and heat over low heat, stirring continuously until t...
- 1 cup pure pumpkin puree
- 1/4 cup (50g) brown sugar
- 6 egg yolks
- 1 cup (198g) granulated sugar
- ¼ teaspoon salt
- ¼ cup (28g) corn starch
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter, cold
- 1 tablespoon black strap rum (optional)
- 1/2 cup heavy cream (to lighten the pastry cream after it’s cooled)