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Recipes
Sweet Cherry Pie
By efriend
In the bowl of a food processor, add flour, sugar and salt
- 2 1/2 cups unbleached all-purpose flour
- 2 Tbs. sugar
- 1/2 tsp. salt
- 2 sticks, cold unsalted butter, cut into 1/4-inch cubes 6 Tbs. very cold water
- 2 lbs cherries, pitted and stems removed 3/4 cup sugar
- 2 1/2 tablespoons instant tapioca
- 2 tablespoons cornstarch
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon Kirsch brandy (optional) 1 tablespoon lemon juice
- pinch of salt
- 1 egg, beaten
- Turbinado sugar (optional)
3 lbs. Vanilla Cake Recipe for 8 Inch Cake
By efriend
Sift your flour, baking powder, and salt into a bowl and whisk together
- 1 cups Unsalted butter
- 2 1/4 cups Sugar
- 1 teaspoonsExtract
- 4 1/2 Large Eggs
- 1 cups Whole Milk
- 3 cups AP Flour
- 3/4 Tablespoon. + 1 teaspoon Baking Powder
- 3/4 teaspoon Salt
Apple Pie by Grandma Ople
By efriend
Preheat oven to 425 degrees F (220 degrees C)
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples - peeled, cored and sliced
Red Velvet Cupcakes
By efriend
Classic red velvet cupcakes with velvety texture and buttery soft crumbs and topped with tangy cream cheese frostin...
- 1 1/2 cups (190gr) all-purpose flour
- 1 cups (200gr) sugar
- 1 tablespoons natural unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (180ml) buttermilk, at room temperature
- 1 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon white distilled vinegar
- 8 oz (225gr) cream cheese, at room temperature
- 1/4 cup (55gr) unsalted butter, at room temperature
- 2 cups (250gr) powdered sugar
- 1 tablespoon heavy cream, or milk
- 2 teaspoons pure vanilla extract
Baked Zucchini “Fries”
By efriend
Yield: Recipe makes 3 servings; WW points: 1
- 3 medium zucchini sliced into 3" x 1/2" sticks
- 1 large egg white
- 1/3 cup seasoned bread crumbs
- 2 tbsp grated Pecorino Romano cheese (can be found in the spaghetti sauce aisle next to Parmesan cheese)
- cooking spray
- 1/4 tsp garlic powder
- salt
- fresh pepper
All-Butter Crust recipe
By efriend
Makes dough for one single-crust 9- to 10-inch pie or tart pound (1 stick) cold unsalted butter, cut into 1/2-inch...
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
- 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup cold water
- 2 tablespoons cider vinegar
- 1/2 cup ice
Cook's Illustrated's Foolproof Pie Dough Recipe
By efriend
This pie crust is one of them, he said
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
- 1/2 cup cold vegetable shortening, cut into 4 pieces
- 1/4 cup cold vodka
- 1/4 cup cold water
Apple Brioche Danish
By efriend
Make the dough the day before you want to make the Danish
- Dough
- 624 grams (5 1/4 cup) bread flour
- 99 grams (1/2 cup) granulate sugar
- 2 grams (1 teaspoon) ground cinnamon
- 1 gram (1/2 teaspoon) ground ginger
- less than 1 g (1/4 teaspoon) ground nutmeg
- 10 grams (2 1/2 teaspoons) instant active dry yeast
- 15 grams (1 tablespoon) fine sea salt
- 244 grams (about 4 large) eggs
- 218 grams (3/4 cup plus 3 tablespoons) whole milk (cold from the fridge!)
- 5 grams (1 teaspoon) vanilla extract
- 255 grams (1 cup plus 2 tablespoons) unsalted butter, at room temperature
- Topping
- 4 large Honeycrisp apples, peeled
- Egg wash, as needed
- 66 grams (1/3 cup) granulated sugar
- 71 grams (1/3 cup) dark brown sugar
- 57 grams (1/4 cup) unsalted butter
Easter Egg Petit Fours
By efriend
Preheat the oven to 350°F
- CAKE:
- 1 cup (227 g) unsalted butter, at room temperature
- 1 1/2 cup (298 g) granulated sugar
- 3 large (170 g) eggs
- 2 1/4 cups (271 g) all purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (1 g) fine sea salt
- 3/4 cups (181 g) whole milk
- FILLING + FROSTING:
- 1/4 cup (57 g) unsalted butter, at room temperature
- 1 cup (113 g) powdered sugar, sifted
- 1/2 teaspoon (3 g) vanilla extract
- 1 tablespoon (60 g) heavy cream
- 1/2 cup (170 g) apricot jelly
- ICING:
- 8 cups (907 g) powdered sugar
- 1/2 cup (156 g) corn syrup
- 2/3 cups (161 g) water
- 1/2 teaspoon (2 g) vanilla extract
- a few drops of food coloring (store bought or homemade - optional)
- sprinkles or colored sugars, for finishing (optional)
SOURDOUGH BAGUETTES
By efriend
In a large bowl, combine the water, starter, and 3 cups of the flour, mixing until smooth
- 283g lukewarm water
- 482g sourdough starter, ripe (fed) or discard (see "tips," below)
- 539g to 602g King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons salt
- 2 teaspoons sugar
- 1 to 2 teaspoons instant yeast, depending on the vigor of your fed starter*
- 4 teaspoons vital wheat gluten