Post on 04-Jun-2018
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Red Onion and Balsamic Tart
This savory tart makes a
wonderful summer lunch.
Volume
Ounces
Grams
Crust
3/4 cupKing ArthurUnbleached All-Purpose
Flour
1/4 cupHi-maize
Fiber;or substitute 1/2 cup
all-purpose flour1/4 cupVermont
cheese powder
1/4 teaspoon salt
1/4 teaspoon dry
mustard
1/8 teaspoon
cayenne pepper or a dash of
hot sauce, optional
6 tablespoons cold
butter1/4 cup shredded
Parmesan cheese
2 tablespoons cold
water
Onion filling
1 large red onion,
peeled and sliced
2 tablespoons butter
1 tablespoonbalsamic vinegar
pinch of salt
2 large eggs
1/2 cup milk or half
& half
1/2 teaspoon salt
Recipe summaryHands-on time:
40 mins. to 55 mins.
Baking time:30 mins. to 35 mins.
Total time:
1 hrs 55 mins. to 2 hrs 17 mins.
Yield:
4 servings
Tips from our bakersThis recipe will also make an 8" or 9" tart. Bake the crust
for 12 to 15 minutes, the filled tart for 25 to 30 minutes.
To make tarts ahead of time and freeze, proceed with the
directions as written, baking the tart shells for 12 minutes, and the
filled tarts for 18 minutes. Cool the tarts to room temperature andremove them from the pans. Place the tarts on a baking sheet, cover
the pan tightly with plastic wrap, and place it in the freezer. When
ready to serve, preheat the oven to 350F and, after removing theplastic wrap, transfer the baking sheet to the oven to reheat the tartsfor 20 to 25 minutes. Note: This freeze-and-bake method is
recommended only for small tarts, not for an 8" or 9" tart.
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1/2 teaspoon black
pepper
1/2 teaspoon driedthyme
Cheese filling1/4 cup soft goat
cheese, crumbled
Directions
1) To make the crust:Whisk together the flour,
Hi-maize, cheese powder,
salt, dry mustard, and
pepper or hot sauce.
2) Cut the butter into pats,and work it into the flour
till the mixture is crumbly.
3) Toss in the cheese. Add
the water, tossing with theflour mixture till
moistened; add an extra
tablespoon or two of water
if necessary, to bring thedough together.
4) Divide the dough into
four pieces. Pat each into a
disk, wrap, and refrigeratefor 30 minutes.
5) Transfer the disks to a
lightly floured surface, and
roll them into 1/8"-thick
circles.
6) Place the circles in 4
1/2" tart pans. Prickbottoms with a fork, and
chill in the freezer for 15
minutes, while you preheatthe oven to 400F.
7) Bake the tart shells for
12 to 15 minutes, until light
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brown around the edges.Remove from the oven and
cool.
8) To make the filling:
Saut the onion in the 2tablespoons butter tilltranslucent.
9) Stir in the vinegar and
salt. Remove from the heat.
10) Whisk together the
eggs, milk, and seasonings.
11) To assemble the tarts:
Place 1/4 of the goat cheeseinto each tart shell. Add 1/4
of the milk-egg mixture,
then top with 1/4 of thesauted onions.
12) Bake the tarts for 18 to
22 minutes. Remove them
from the oven, and cool for
10 minutes beforeremoving from the pans.
Serve warm, or at room
temperature.
Yield: 4 individual tarts.
Turkey Chili Hand Pies
text size: A A A
Hand pies are part of a growing trend of old-becomes-new-again recipes taking the country by storm. At
their most basic, they are sweet or savory fillings in pastry or pie dough, small enough to be held in the
hand for on-the-go enjoyment.
These hand pies make the most of leftover turkey from your holiday roast, blending meat, tomato,
cheese and spices into a zesty, flavorful filling surrounded with an incredibly flaky crust. Before you
know it, you'll want one for each hand!
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Volume Ounces Grams
One recipe Quick Flaky Pastry OR your favorite pie dough
2 cups shredded cooked turkey
1 cup diced onion
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon each salt and pepper
15-ounce can ground tomatoes
1 cup shredded sharp cheddar cheese
1 to 2 tablespoons tomato paste, as needed
Directions
1) Prepare your flaky pastry or pie dough recipe and set aside to chill for at least 30 minutes. This can bemade the day before if desired. Keep chilled until ready to use.
2) Prepare the turkey chili. Begin by sauting the onion and garlic in a small amount of water or oil.
When the onion begins to turn opaque, stir in the chili powder, cumin, salt and pepper.
3) Continue to saut for 1 minute, until the mixture is very fragrant. Add the tomatoes and cooked
turkey, bring to a boil, and reduce the heat to low. Simmer for 10 minutes.
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4) Stir in the cheese and check for consistency. If the chili seems on the wet side, add a tablespoon or
two of tomato paste to thicken it up. As a filling, it will need to be slightly thicker than regular-in-the-
bowl chili. Simmer for another 10 minutes.
5) Remove from the heat, transfer to a large bowl, and place in the fridge until cooled.
6) When you're ready to bake, preheat the oven to 375F. Roll the crust 1/4" thick and cut circles with a
biscuit cutter or other round cutter. You can cut any size up to 6".
7) Depending on the size of the circle, place a few tablespoons of cooled chili to the left of center, then
fold the crust over the chili to make a half-moon shape. Use a touch of water to seal the seam, and press
firmly with a fork to complete the seal.
8) Place several hand pies on a parchment-lined baking sheet and bake for 15 to 30 minutes, again
depending on the size of the pies. When done, the crust will be golden all over and sizzling.
9) Serve hot with fresh salsa, salsa verde, sour cream, and your other favorite toppings.
Recipe summary
Hands-on time:
35 mins. to 40 mins.
Baking time:
20 mins. to 30 mins.
Total time:
2 hrs 15 mins. to 2 hrs 30 mins.
Yield:
8 to 24 pies, depending on size
Roasted Root Vegetable Pie text size:A
A
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A
A savory pie crust redolent of herbs, and a richpotato and vegetable filling that showcases fall's
harvest of sweet root vegetables. This pie canalso be frozen before baking, so making an extrawill give you a quick meal any time of year.
Volume
Ounces
Grams
Savory crust
2 cupsKing Arthur Unbleached All-
Purpose Flour1/2 teaspoon salt
2 tablespoons minced fresh herbs
(thyme, parsley, chives)
1/2 cup unsalted butter, chilled and diced
1/4 cup cream cheese, chilled and diced
1 to 2 tablespoons milk, as needed
Filling vegetables
2 1/2 cups pearl onions
1 cup peeled, diced winter squash
2 cups peeled, diced rutebaga
1 cup peeled diced white turnip
1 cup peeled, diced parsnips
1 cup diced leeks, washed and drained
2 cups peeled, diced celery root
2 cups sliced mushrooms
2 to 3 tablespoons olive or vegetable oil
salt and pepper to taste
Potato filling binder
2 medium baking potatoes
2 large eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried thyme
Recipe summary
Hands-on time:1 hrs 20 mins. to 1 hrs 30 mins.
Baking time:
40 mins. to 45 mins.
Total time:2 hrs 45 mins. to 2 hrs 55 mins.
Yield:
1 pie, 8 servings
Tips from our bakers
Want to go gluten free? Switch out thesavory herb crust for your favorite gluten free
crust recipe. You can even bake the filling as acasserole and go crustless.
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1/2 to 1 teaspoon salt
Directions1) For the crust: Whisk the flour, salt and herbs
together in a medium bowl. Cut in the butterand cream cheese until the mixture is thetexture of granola. Add the milk one tablespoon
at a time until the dough comes together but is
not soggy.
2) Pat the dough into a disk, wrap in plastic and
refrigerate at least 30 minutes before rollingout.
3) To roast the vegetables for the filling.
Preheat the oven to 425F. Place the diced,
chopped vegetables in a large bowl and drizzlethem with the oil. Season with salt and pepperand toss all to coat.
4) Spread the vegetables out on a parchment or
foil lined baking sheet and roast in the oven for
about 45 to 60 minutes total, stirring well every15 minutes. The veggies are ready when they
are fork tender and caramelized on the edges.
Set aside to cool.
5) While the vegetables are roasting, bake or
boil the potatoes until they are soft and easilypierced with a fork. Peel, drain and mash the
potatoes in a large bowl.
6) Mix the warm mashed potatoes, eggs, herbs,
and seasoning together, then fold in the roasted,cooled vegetables.
7) To assemble: Roll the pie crust to a 12" to
14" circle. Drape the crust into a greased 9" or
10" pie pan. Trim and flute the crust edges and
place the filling in the unbaked crust.
8) At this point the pie can be well wrapped andfrozen for up to 4 weeks. If you are baking
now, bake in a preheated 400F oven for 15
minutes. Reduce the heat to 350F and bake for
another 25 to 30 minutes or until goldenbrowned on top and the center is set.
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9) If you have frozen the pie, you can bake it
directly from the freezer at 350F for 1 hourand 20 minutes. Be sure to check the edge of
the crust and protect it from burning with a pie
shield or foil.
Fresh Tomato Tarts text size:A
A
A
Garden-fresh tomatoes pair with cheese in a buttery, flaky
pastry shell to make appetizer tarts, or a light quiche, perfect for
brunch.
Read our blog about these tarts, with additional photos,
atBakers' Banter.
Volume
Ounces
Grams
Crust
2 cupsKing Arthur Unbleached All-Purpose Flour
1/2 cup cream cheese1/2 to 3/4 teaspoon salt*
2 tablespoonsbuttermilk powder,optional
10 tablespoons cold butter
3 to 4 tablespoons ice water
*Use the lesser amount of salt if you use salted butter
Filling for large tarts*
6 large eggs, beaten
1 1/2 cups milk
1 cup shredded cheddar cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
2 medium tomatoes, sliced in 1/4"-thick slices
*To make one large tart rather than two, simply halve all
Recipe summaryHands-on time:
20 mins. to 30 mins.Baking time:
15 mins. to 25 mins.
Total time:
1 hrs 5 mins. to 1 hrs 35
mins.
Yield:
2 large or 8 individual
tarts
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of the ingredients.
Filling for small tarts
32 cherry or grape tomatoes
1 cup shredded cheese, your choice what type
Directions1) To make the crust: Put the flour in a bowl, or in the work
bowl of a food processor. Add the cream cheese, salt, and
buttermilk powder. Mix together until everything is evenly
crumbly. If you're using a food processor, just a few quickpulses are all you'll need.
2) Cut the cold butter into pieces and work it into the flour,
leaving some visible pieces.
3) Sprinkle the dough with the cold water and toss. Squeeze thedough to determine if it holds together. If it's too dry, add water
1 tablespoon at a time, using just enough so the dough willhold together.
4) Divide the dough in half, to make two 9" tarts. Or divide it
in eight pieces, to make eight 4 1/2" tarts. Or make one full-
sized tart, and four small tarts. Flatten each piece of dough intoa disk, wrap well, and refrigerate for 30 minutes or longer.
5) If you're making two large tarts, roll each piece of dough toa 12" diameter. For small tarts, roll each piece to a 5 1/2" to 6"
diameter.
6) Gently place the rolled-out pastry in the tart pan, smoothing
it over the bottom and tucking it into the sides. Roll yourrolling pin across the top of the pan to cut off the excess pastry.
Peel the pastry away from the edge of the pan. You can bake
these trimmings along with the tarts, for a crunchy/flaky snack.
7) If you're making small tarts, prick the bottom crust all overwith a fork. Bake them in a preheated 350F oven for 10
minutes; they'll probably puff up a bit, despite the pricking;
and their sides will slide down the edges of the pan. That's OK.Remove the tarts from the oven, and set aside while you makethe filling.
8) If you're making two 9" tarts, refrigerate the crusts while
you prepare the filling.
9) To fill the mini tarts: Place about 8 cherry tomato halves in
the bottom of each tart shell. Sprinkle each tart with 2
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tablespoons of your favorite shredded cheese; we like acombination of blue cheese and cheddar.
10) Bake the tarts in a preheated 425F oven for about 20minutes, till their crusts are brown and the cheese is melted.
Remove from the oven, and serve warm, or at roomtemperature.
11) To fill the standard tarts: Whisk together the eggs, milk,cheese, herbs, and salt. Divide the mixture between the two
chilled shells. Lay the sliced tomatoes on top.
12) Bake in a preheated 425F oven for 15 minutes, then
reduce the oven temperature to 350F and bake for another 10
to 15 minutes, till the crust is brown and the custard is set.Remove from the oven, and serve warm.
Yield: 2 large or 8 small tarts.
Mushroom Cheddar Tarts text size:A
A
A
These savory little tarts are a tasty addition to the hors d'oeuvres tray.
Crust1 cup (2 sticks, 8 ounces) cold butter, cut into pats2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 3/8 ounces) Hi-maize Natural Fiber (or substitute all-purpose flour)
1/2 cup (2 ounces) Vermont Sharp Cheddar Cheese Powder (or substitute finely ground
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Parmesan cheese)
1/2 teaspoon salt
1/2 teaspoon paprika1/8 teaspoon cayenne pepper or a dash of hot sauce, optional
3/4 cup (3 ounces) shredded sharp cheddar cheese
1/2 cup (4 ounces) ice water
Filling1 cup (3 to 4 ounces) sliced mushrooms1 medium red bell pepper, diced
3 large eggs
3/4 cup (6 ounces) milk or half and half
1/2 teaspoon salt1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/2 cup (2 ounces) shredded sharp cheddar cheese
To make the crust:Work the butter into the dry ingredients to form an unevenly crumblymixture. Toss in the cheddar cheese and water, mixing until the dough is cohesive; add an extra
tablespoon or two of water, if necessary. Divide the dough in half, pat each half into a disk,
wrap, and chill for 30 minutes.
To make the fi ll ing:Saute the mushrooms and red pepper in 1 tablespoon of butter till the
mushrooms are browned. Set aside. Whisk together the eggs, milk, salt, pepper, and thyme.
Preheat the oven to 400F.
Roll one piece of the dough into a 10" x 13" rectangle, and cut it into twelve 3 1/4" squares. Fitthe squares into the cups of a square mini-tart pan (or cut rounds, and fit into a mini-muffin pan).
Place a teaspoon each of sauteed mushrooms and peppers and shredded cheese into each cup. Fillwith the egg mixture.
Bake the tarts for 18 to 22 minutes, till golden. Remove from the oven and allow to rest for 10minutes before removing from the pan. Repeat with the remaining dough and filling. Serve
warm; or refrigerate and reheat for 10 minutes in a 375F oven. Yield: 24 tarts.
Spinach & Mushroom Hand Pies text size: A
A
A
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These tasty vegetarian hand-held
pies are perfect for an on-the-go
meal or snack.
Volume
Ounces
Grams
Crust
1 1/2 cupsKing ArthurUnbleached All-Purpose Flour
6 tablespoonsHi-maize
Fiberor unbleached all-purpose
flour
1/4 cup (1ounce)Vermont cheese
powderor finely grated
Parmesan cheese
1/4 teaspoon salt
3/4 cup (12 tablespoons)
cold unsalted butter, diced
1/2 cup grated cheddar
cheese
6 tablespoons ice water
Filling
1 tablespoon butter
1/3 cup diced onion
8 ounces white
mushrooms, chopped
8 ounces fresh spinach,
chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated cheddarcheese
Directions1) To make the crust: Whisk
together the dry ingredients.
Recipe summaryHands-on time:
30 mins. to 40 mins.
Baking time:
18 mins. to 22 mins.
Total time:
1 hrs 18 mins. to 1 hrs 32 mins.
Yield:
5 servings
Tips from our bakersUsing a pie mold? Simply use the pie mold to cut out
10 circles of dough. Place one piece of dough into the mold, fillwith 1/3 cup of the filling and 1 1/2 tablespoons cheese, brush
the edge with water, and top with a second piece of dough,pressing the mold together to seal the edges. Simple as... pie!
You may end up with extra filling, but not to worry.Use the filling in your favorite egg dishomelet, frittata,
scramble, etc. Or try it as a topping for pizza.
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2) Work in the butter until the
mixture is unevenly crumbly.Add the cheese and water,
mixing until the dough is
cohesive.
3) Divide the dough in half, pateach half into a disk, wrap in
plastic, and chill for at least 30
minutes.
4) To make the filling: Saut
the onion and mushrooms in thebutter until softened.
5) Add the spinach, salt, and
pepper, and cook until warmed
through. Cool to roomtemperature.
6) Preheat the oven to 400F.Grease a baking sheet, or line
with parchment.
7) Roll each piece of dough
1/4" thick. Cut out 10
rectangles (about 4" x 5"); a 5-wheel accordion cutter or
pastry wheel both work well
here.
8) Put 1/3 cup filling and 1 1/2tablespoons cheddar cheese
onto five of the rectangles.
Brush a thin coating of wateralong the edge of each
rectangle.
9) Stretch an unfilled rectangle
over the filling, and crimp the
edges of the pie with the tinesof a fork to seal. Transfer to the
baking sheets.
10) Bake the pies for 18 to 22
minutes, until golden.
11) Remove them from the
oven, and serve warm.
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Yield: 5 pocket pies.
Blueberry Hand Pies text size:A
A
A
These sweet and fruit-full pastries can be served anytime and
anywhere, thanks to their convenient portability.
Volume
Ounces
Grams
Pastry
2 cupsKing Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
1/2 cup cold sour cream
Filling
2 cups blueberries, fresh or frozen
1/4 cup sugar
1 tablespoonInstant ClearJel
2 teaspoons lemon juice
Topping
1 large egg, beaten
white sparkling sugar, for garnish
Directions
1) To make the dough: Whisk together the flour, salt, and
baking powder. Add the butter, working it in to make a
coarse/crumbly mixture. Leave most of the butter in large,pea-sized pieces.
Recipe summaryHands-on time:
30 mins. to 40 mins.
Baking time:18 mins. to 20 mins.
Total time:
1 hrs 18 mins. to 1 hrs 30
mins.
Yield:
8 hand pies
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2) Stir in the sour cream; the dough won't be cohesive. Turn it
out onto a floured work surface, and bring it together with afew quick kneads.
3) Pat the dough into a rough log, and roll it into an 8" x 10"
rectangle. Dust both sides of the dough with flour, and startingwith a shorter end, fold it in three like a business letter.
4) Flip the dough over, give it a 90 turn on your worksurface, and roll it again into an 8" x 10" rectangle. Fold it in
three again.
5) Wrap the dough, and chill for at least 30 minutes before
using.
6) To make the filling: Combine all the ingredients in a
saucepan set over medium heat. Cook until the mixture starts
to thicken, about 5 minutes. Transfer the cooked berries to abowl and let cool to room temperature.
7) Preheat the oven to 425F; place a rack on the middle shelf.
Line a baking sheet with parchment paper.
8) To assemble the pies: Roll the dough into a 14" x 14"
square. With a straight edge and pastry wheel, or a3 1/2"square cutter, cut out sixteen 3 1/2" squares.
9) Divide the filling among eight of the squares, using about a
heaping tablespoon for each. Brush some of the beaten egg
along the edges of each filled square.10) Cut a vent into the each of the remaining eight squares,
using a decorative cutter of your choice.
11) Top each filled square with a vented square, and pressalong the edges with the tines of a fork or a pie crust crimper
to seal.
12) Brush the top of each pie with the remaining beaten egg,
and sprinkle with sparkling sugar. Transfer the pies to the
prepared baking sheet.
13) Bake the pies for 18 to 20 minutes. Remove them from theoven, and let cool for 20 minutes before serving.
Yield: 8 hand pies.
Fudge Drops text size:
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A
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These soft, rich fudge cookies develop a
shiny/cracked top surface as they bake. It's
an interesting process; the cookies don't
crack until just before they're done; andsometimes they develop large rivulets (like
the ones pictured above), while at other
times their surface is just a faint mass of tiny
cracks. we've found that baking one pan of
cookies at a time, on the middle rack,produces the most reliably "crackly" cookies.
Volume
Ounces
Grams
1 1/3 cups chopped bittersweet orsemisweet chocolate
3 tablespoons butter
1 cup sugar
3 large eggs
1 teaspoonespresso powder
1 teaspoonvanilla extract
1 cup King Arthur Unbleached All-
Purpose Flour orKing Arthur White Whole
Wheat Flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Directions1) In a double boiler, or in the microwave,gently melt together the chocolate and
butter. To avoid heating the chocolate too
much and possibly burning it, the bestmethod is to heat until the butter is melted
and the chocolate has partially melted, then
Recipe summaryHands-on time:
15 mins. to 25 mins.
Baking time:
10 mins. to 11 mins.
Total time:3 hrs 25 mins. to 12 hrs 36 mins.
Yield:
4 dozen 2" cookies
Tips from our bakersYou may use regular chocolate chips, but
we prefer the flavor of bittersweet chips, or any of
our bittersweet chocolates. If you're using barchocolate (as opposed to chips or chunks), chop it
into irregular 1/2" to 3/4" chunks, to help it melt
more quickly.
For larger cookies, use atablespoon cookiescoop. The recipe will yield about 2 dozen 3" to 31/2" cookies.
Be sure to allow the cookies to cool before
moving them off the baking sheet, as they're verydelicate while hot. Loosen them with a spatula
while they're still warm, then let them finish
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remove from the heat. Stir until all thechocolate melts.
2) In a separate bowl, beat together the
sugar and eggs until they're thoroughly
combined. Add the hot melted chocolate,then stir in the remaining ingredients.
3) Refrigerate the batter-like dough until it's
thoroughly chilled, about 3 hours (orovernight). It needs to set and stiffen up
before it can be scooped into balls.
4) Preheat the oven to 325F. Lightly grease
two baking sheets, three if you have them.
Or line sheets with parchment, and greasethe parchment.
5) Drop the cookie dough by heaping
teaspoonfuls (balls about 1" across) onto the
prepared baking sheets. Ateaspoon cookiescoopmakes this task extremely simple.
Leave about 2" between the dough balls, as
they'll spread as they bake.
6) Bake the cookies for 10 to 11 minutes,
until their tops are shiny and cracked. Theywon't crack until the very end, so keep a
close eye on them; when they're cracked all
the way across the top surface, they're justabout done. The point is, you want these
baked all the way through, but just barely;
additional baking will make them crisp
rather than chewy.
7) Remove the cookies from the oven. Aftera few minutes, gently loosen them with a
spatula, then let them finish cooling on the
pan.
Yield: about 4 dozen 2" cookies.
cooling on the pan.
For a double hit of chocolate, stir 1 cup
chocolate chips into the batter, after you've addedthe flour. The cookies won't be as pretty, but they'll
taste delicious!
This is a great place to use ourwhite wholewheat flour.Your family will never dream they'reenjoying whole wheat cookies!
Crunchy Crackers text size:A
A
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This recipe mimics an extra-crunchy, seed-
topped whole-gain cracker you may find at
your supermarket. These are great forspreads and dips of all kinds.
Thanks to input from our readers about the
baking time, we've reduced it by 10 minutes,as of August, 2011. We've also added salt as
an optional topping, to enhance flavor.
Sometimes it takes a community to build a
recipe!
Volume
Ounces
Grams
Crackers
7/8 to 1 cup lukewarm water
1 1/2 cupsKing Arthur White Whole
Wheat Flour
1 cupKing Arthur Unbleached All-
Purpose Flour
2 tablespoonsnon-diastatic maltpowderor sugar
1 teaspooninstant yeast
1 teaspoon salt
2 tablespoons whole milled flax orwhole flax seeds, preferably golden*
2 tablespoons sesame seeds orwhole
flax seeds,preferably golden*
*Substitute 1/4 cup golden flax seeds
for the flax and sesame, if desired.
Topping
1/2 cup sunflower seeds, midget
preferred*
1/4 cup sesame seeds*
1/4 cupwhole flax seeds,* golden
preferred
Recipe summaryHands-on time:20 mins. to 35 mins.
Baking time:
35 mins. to 50 mins.
Total time:1 hrs 35 mins. to 2 hrs 5 mins.
Yield:
two 16" x 11" sheets of crackers.
Tips from our bakersThese crackers can also be made usingour12-Grain Artisan Bread Flavor.Simply
substitute 1/2 cup of the flavor for 1/2 cup of thewhite whole wheat flour, and omit the 4
tablespoons (1/4 cup) seedsthe bread flavor is a
quick and easy stand-in.
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sea salt or your favorite flavored salt,
if desired
*Substitute 3/4 cupartisan breadtopping+ 1/4 cup whole flax seeds for the
sunflower, sesame, and flax seeds, if desired.
Directions1) To make the dough: Mix and knead
together all of the cracker ingredients
(except the seeds) to a smooth, fairly stiffdough. Add 1-2 more tablespoons of water
if the dough is dry.
2) Knead in the seeds.
3) Let the dough rise, covered, for 60 to 90
minutes, until it's expanded a bit.
4) Divide the dough in half. Working with
one piece at a time, roll it into a rectangleapproximately 14" x 9", a generous 1/8"
thick. This will probably require you to roll
the dough until it fights back; give it a 10-minute rest, then come back and roll some
more. It may need two rest periods to allow
you to roll it thin enough.
5) For easiest handling, turn the dough onto
a piece of parchment paper. Spritz thedough with water. Sprinkle with 1/4 of the
topping seeds, lay a piece of parchment on
top, and press the seeds in with a rollingpin. Turn the dough over, peel off the
parchment, and repeat. Set the seeded
crackers on a baking sheet, and repeat with
the remaining piece of dough.
6) If you don't have parchment, roll on a
rolling mat or on a very lightly floured or
lightly greased work surface; and transferthe seeded crackers to a lightly greased
baking sheet. Sprinkle each sheet ofcrackers with some sea salt or flavored salt,
if desired. Crush the sea salt between your
fingers or grind it in a salt mill if it's verycoarse.
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7) Prick the dough over with a fork, and cut
it into rectangles, whatever size you like.Pull the crackers apart just a bit; you don't
need to separate them completely. Let the
crackers rise for 30 to 45 minutes. while
you preheat your oven to 350F; they'll getjust a bit puffy.
8) Bake for 20 minutes, until the crackers
are a medium brown. Turn off the heat, wait15 minutes, then open the oven door a
couple of inches and let the crackers cool
completely in the turned-off oven. When
they're completely cool, break apart, ifnecessary, and store airtight.
Yield: two 14" x 9" sheets of crackers.
Apple Cider Caramels text size:A
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Apple pie meets caramel in these soft, chewy candies. Whenwrapped in parchment they're the perfect homemade treat to hand
out on Halloween.
Volume
Ounces
Grams
2 cups (1 pint) heavy cream or whipping cream
1 cup light syrup
2 cups sugar
6 tablespoons butter, salted or unsalted
1/2 cupboiled cider
1/2 teaspoon salt
1 teaspoon Apple Pie Spice*
*No Apple Pie Spice? Substitute 1/2 teaspoon cinnamon,
Recipe summaryHands-on time:
5 mins. to 10 mins.
Baking time:
20 mins. to 30 mins.
Total time:
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1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice
Directions1) Lightly grease an8" x 8" baking panand line with parchment
paper, leaving an overhang on opposite sides.2) Combine the cream, corn syrup, sugar, butter, and boiled
cider. Bring the mixture to a boil over high heat, stirring todissolve the sugar. Reduce to medium-high heat and cook until
the mixture reaches 248F on a candy thermometer, 20 to 30
minutes, depending on your particular stove.
3) Remove the pan from the heat; stir in the salt and spice.
4) Pour the hot mixture into the prepared pan. Let it stand for 12
to 18 hours at room temperature before cutting into 1" squares.
5) To wrap the caramels, use6" squares of parchmentpaper. Place one caramel in the center of each square; wrap the
opposite edges of the paper around the caramel and twist the
exposed edges to close.
Yield: 64 caramels.
25 mins. to 35 mins.
Yield:
64 caramels
text size:
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Here's a guilt-free way to enjoy the crunchy outside (and juicy
inside) of a restaurant-style zucchini stick.
Volume
Ounces
Grams
Dip
1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and
sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
Recipe summaryHands-on time:
30 mins. to 50 mins.
Baking time:
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1 cup mayonnaise
salt and pepper to taste
Zucchini sticks
3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup coarse, dry bread crumbs (e.g., panko)
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoonPizza Seasoningor mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites,
lightly beaten
Directions
1) To make the dip: Melt the butter in a medium frying panover moderate heat, and add the sliced onions. Cook, stirring
occasionally, until the onions soften, then caramelize. Thisshould take between 10 and 15 minutes. The lower the heat, the
longer it takes, but the less likely you are to burn the onions.
2) Once the onions are a medium brown, remove from the heat
and add the vinegar.
3) Place the onions and vinegar into a small food processor.
Add the honey and mustard, and process or blend until smooth.
4) Add the mayonnaise and salt and pepper to taste, stirring tocombine. Refrigerate, covered, until ready to serve.
5) To make the zucchini sticks: Place the zucchini sticks in a
colander over a bowl and sprinkle with the tablespoon of salt.
Let the zucchini drain for 1 hour or longer; rinse and pat dry.
6) Combine the Panko, Parmesan, and pizza seasoning; setaside.
7) Preheat the oven to 425F. Line a baking sheet with
parchment, and spray the parchment with olive oil.
8) Dredge sticks a few at a time in the egg, then roll in the
crumb mixture. Place the sticks on the prepared baking sheet.
9) Bake sticks for 12 minutes, turn over, and bake for an
additional 8 minutes, until golden brown and crisp.
10) Serve immediately, with sweet onion dip.
20 mins. to 20 mins.
Total time:
50 mins. to 1 hrs 10mins.
Yield:
about 3 dozen sticks
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Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.
Magic in the Middles text size: A
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Reminiscent of a chocolate peanut butter
cup candy (or a buckeye, if you're into
homemade candies), this recipe is onethat's been making the rounds for years.
We guarantee these will disappear in a
snap, whatever the audience: from hungry
kids after a soccer game, to your co-workers gathered around the office
coffeepot! You can see all the steps and
read the story behind this recipe at ourBaker's Banter blog.
Volume
Ounces
Grams
Chocolate Dough
1 1/2 cupsKing ArthurUnbleached All-Purpose Flour
1/2 cup cocoa powder,
unsweetened baking cocoa orDutch-
process cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus
extra for dredging)
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter,softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg
Peanut butter filling
Recipe summaryHands-on time:
45 mins. to 60 mins.
Baking time:
7 mins. to 9 mins.
Total time:
55 mins. to 1 hrs 10 mins.
Yield:
26
Tips from our bakersThe most reliable way to make sure you have
equal amounts of filling and chocolate dough is to usea cookie scoop. Our teaspoon scoop yields exactly 26
fillings when scooped with the dough level across the
top. Our tablespoon scoop when filled level will yield
exactly 26 chocolate blobs of dough to match.If you're doubling this recipe, add an extra egg
to the chocolate dough.
If you're making this dough ahead of time, add
an 2 tablespoons of milk to the chocolate dough. Ittends to dry out as it sits, and the extra moisture will
keep the outside dough from cracking as you form the
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3/4 cup peanut butter, crunchy or
smooth, your choice
3/4 cup confectioners' sugar
Directions1. Preheat the oven to 375F. Lightlygrease (or line with parchment) twobaking sheets.
2. To make the dough:In a medium-
sized bowl, whisk together the flour,
cocoa, baking soda and salt.
3. In another medium-sized mixing
bowl, beat together the sugars, butter,and peanut butter until light and fluffy.
Add the vanilla and the egg, beating tocombine, then
4. stir in the dry ingredients, blendingwell.
5. To make the filling:In a small bowl,
stir together the peanut butter and
confectioners sugar until smooth.
6. With floured hands or a teaspoon
scoop, roll the filling into 26 one-inch
balls.
7. To shape the cookies:Scoop 1
tablespoon of the dough (a lump about
the size of a walnut), make an
indentation in the center with your fingerand place one of the peanut butter balls
into the indentation.
8. Bring the cookie dough up and over
the filling, pressing the edges together
cover the center;
9. roll the cookie in the palms of yourhand to smooth it out. Repeat with the
remaining dough and filling.
10. Roll each rounded cookie in
granulated sugar, and place on theprepared baking sheets, leaving about 2
cookies.
8/13/2019 Pies Tart Turnovers
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inches between cookies.
11. Grease the bottom of a drinking
glass, and use it to flatten each cookie toabout 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes,or until they're set and you can smell
chocolate. Remove them from the oven,and cool on a rack.
PanzanellaBreadSalad
text size:
A
A
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This refreshing Italian salad is wonderful made with garden-
fresh tomatoes and basil.
Volume
Ounces
Grams
Bread
1 1/4 cups lukewarm water
2 teaspoonsinstant yeast1 tablespoonPizza Dough Flavor
1 1/4 teaspoons salt
2 tablespoons olive oil
3 cupsKing Arthur Unbleached All-Purpose Flour
1/2 cupHi-maize Fiber
Salad
2 tablespoonsgarlic oil
1/4 cup olive oil4 thick slices (about 10 ounces) of the bread above, or
the sturdy bread of your choice
3 tablespoons balsamic vinegar or lemon juice
8 ripe medium-sized tomatoes (3 pounds), diced
1 cup diced red onion
2 cups diced fresh mozzarella cheese (smoked is nice),
Recipe summaryHands-on time:
25 mins. to 1 hrs 5 mins.
Baking time:
48 mins. to 1 hrs 2 mins.
Total time:
2 hrs 43 mins. to 2 hrs 42
mins.
Yield:
4 quarts, 8 to 12 servings
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in 1/4" cubes
10 fresh basil leaves, minced
1 cup pitted Kalamata olives (or your favorite olives),chopped
2 to 3 teaspoonsPizza Seasoning;or salt and freshly
ground pepper to taste
Directions1) To make the bread: Mix and knead the ingredients together
by hand, mixer, or bread machineto make a soft,
smooth, slightly sticky dough.
2) Cover the dough, and let it rise for 1 to 1 1/2 hours, untilit?s almost doubled in size.
3) Gently deflate the dough, shape it into a ball, place it in a
cloche (covered stone) baker, and cover.
4) Let the loaf rise for 30 to 45 minutes, until it's almost
doubled. Slash the top of the loaf several times, cover with the
lid, and place in a cold oven.
5) Set the oven to 400F. Bake for 35 minutes; remove the lid,and bake until the center of the bread is golden brown and
registers 190F to 200F on an instant-read thermometer,
another 5 to 10 minutes.
6) To make the salad: Combine the garlic and olive oils. Brush
both sides of the bread slices lightly with some of the oil,reserving the rest.
7) Grill or broil both sides of the bread slices until lightly
toasted. Let cool; cut into 1/2" cubes.
8) Combine the reserved oil with the vinegar in a salad bowl.
Add the remaining salad ingredients (except the bread),tossing to combine.
9) Just before serving, stir in the bread, letting it soak up thetomato juice for a minute or two. Serve immediately.
Yield: 4 quarts, 8 to 12 servings.
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