OralW's profile page
Recipes
Cream Cheese Pound Cake
By OralW
Butter and flour 12-cup Bundt pan
- 1 cup unsalted butter (2 sticks) -- room temperature
- 1 8 ounce package cream cheese -- room temperature
- 3 cups sugar
- 1 teaspoon salt
- 6 each eggs, large -- room temperature
- 4 teaspoons vanilla extract
- 3 cups all purpose flour -- sifted
Biscotti, Chocolate Almond
By OralW
Toast the almonds and let cool
- 1 1/2 cup almonds
- 3.5 ounces (100 grams) dark or bitter sweet chocolate (Lindt 85% Extra Dark chocolate bar)
- 1 cup (210 grams) firmly packed light brown sugar
- 1 3/4 cups (230 grams) all-purpose flour
- 45 grams unsweetened coco powder (Dutch processed)
- 1/4 cup (50 grams) Double Mocha Cappuccino powder (drink mix—the kind that has the dry milk and sugar in it or use 1 tablespoon of instant espresso powder)
- 1 teaspoon (5 grams) baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 Tablespoon pure vanilla extract
Buttermilk Scones
By OralW
Position the oven racks to divide the oven into thirds and preheat the oven to 425 degrees
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter -- cunt into small pieces
- 1 cup buttermilk
- 1 tablespoon grated orange or lemon zest
- 1/2 stick unsalted butter -- melted, for brushing
- 1/4 cup sugar -- for dusting
Biscotti, Savory
By OralW
Place an oven rack in the center of the oven
- 2 cups all-purpose flour
- 3 tablespoons herbes de Provence
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup (2 ounces) goat cheese, at room temperature
- 3 tablespoons sugar
- 2 eggs, beaten, at room temperature
Peanut Butter Sandwich Cookies
By OralW
FOR THE COOKIES: 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees
- COOKIES:
- 1 1/4 cups (6 1/4 ounces) raw peanuts, toasted and cooled
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1/2 cup creamy peanut butter
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/2 cup packed (3 1/2 ounces) light brown sugar
- 3 tablespoons whole milk
- 1 large egg
- FILLING:
- 3/4 cup creamy peanut butter
- 3 tablespoons unsalted butter
- 1 cup (4 ounces) confectioners' sugar
Yam Bisquits with Ham and Honey
By OralW
* Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes
- * 1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
- 1 3/4 * 1 3/4 cups all purpose flour
- 1 * 1 tablespoon (packed) dark brown sugar
- 2 1/2 * 2 1/2 teaspoons baking powder
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon baking soda
- * Pinch of cayenne pepper
- 8 * 8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
- 1/3 * 1/3 cup chilled buttermilk
- * Dijon mustard
- 6 * 6 ounces thinly sliced country ham or Black Forest ham
- * Honey
Apple Bundt Cake
By OralW
Preheat oven to 350 degrees
- 1 teaspoon butter
- 2 cups plus 1 tsp flour
- 1 1/2 cups sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3 each eggs -- lightly beaten
- 2 each Jonagold, empire, or Ida apples -- peeled, cored, & chopped
- 2 cups shelled walnuts -- chopped
Onions, Baked with Vinaigrette
By OralW
Preheat the oven to 425 degrees F
- 4 medium-sweet organic onions, unpeeled
- 4 handfuls coarse salt
- 1 egg yolk
- 1/2 clove garlic, finely minced
- 1 teaspoon tarragon vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup grapeseed oil
- Juice of 1 lemon
- Handful chopped fresh tarragon leaves
- Handful chopped fresh thyme leaves
Lemon Hummus using Preserved Lemons
By OralW
1. Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor
- (14 ounce) can chickpeas, drained but the liquid reserved
- 1 ⁄4 cup tahini
- 3 garlic cloves
- 2 preserved lemons, including the pulp, roughly chopped
- 3 tablespoons reserved chickpea juice
- fresh ground pepper, to taste
- sea salt, to taste, if required
- fresh parsley and lemon zest, to garnish
Apple Pie (with a twist)
By OralW
CRUST: In a medium bowl, whisk together the flour and salt
- CRUST:
- 2 1/2 cups King Arthur unbleached all-purpose flour
- 1 teaspoon salt
- 1/4 cup vegetable shortening
- 10 tablespoons cold unsalted butter (1 stick + 2
- tablespoons)
- 8 tablespoons ice water (enough to make a cohesive
- dough)
- FILLING:
- 8 cups lightly packed cored, peeled, and sliced
- Ginger Gold apples (about 7 large apples)
- 1 1/4 cups confectioner's sugar
- 1/4 cup boiled cider (or apple juice concentrate)
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter, melted
- 6 tablespoons Pie Filling Enhancer OR 1/4 cup King
- Arthur Unbleached all-purpose flour