Recipe Yield: 8 scones
215 grams (1 2/3 cup) flour
30 grams (2 rounded tablespoons) sugar
1 teaspoon baking powder
a pinch of salt
30 grams (2 tablespoons) butter, chilled
125 ml (1/2 cup) plain yogurt
2 tablespoons milk
2 to 3 tablespoons chopped nuts or dried fruits, or 1 teaspoon citrus zest, or 1 teaspoon vanilla extract (choose your flavoring)
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicon baking mat.
- In a medium bowl, combine the flour, sugar, baking powder, and salt. Dice the butter and blend it into the dry ingredients with a fork or pastry cutter, until no visible lump of butter remains. Add the yogurt, milk, and whatever flavoring ingredient you want to use, and blend them in until the dough forms a ball. Handle the dough as lightly as you can. Avoid overmixing, or the scones won’t be as tender.
- Pat the dough into a flattish round, about 3 cm (a little over an inch) in thickness, and cut into eight wedges with a knife or a pastry cutter (alternatively, use a cookie cutter to make eight neat rounds). Place the wedges on the prepared baking sheet, giving them a little space to expand. Bake for 15 minutes, until the top of the scones is set and lightly golden.
2 cups oats
1/3 cup walnuts, toasted and chopped
1/3 brown sugar
1 teaspoon baking powder
1 scant teaspoon cinnamon
1/2 teaspoon fine grain sea salt
2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 ripe bananas, sliced into about 1 cm pieces
1 1/2 cup blueberries
- Mix together oats, half the walnuts, sugar, baking powder, cinnamon, and salt in a bowl. In a separate bowl whisk together the milk, egg, half the butter, and vanilla.
- Arrange the banana slices on the bottom of a well-buttered 8-inch square baking dish. Sprinkle 2/3 for the blueberries on top. Pour the oat mixture evenly over the fruit and pour the milk carefully over that. Make sure the oats are evenly coated in and around by the milk. Shake the dish a bit and gently tap on the counter to make sure the milk has reached through all the oats. Top with the remaining blueberries and walnuts.
- Bake in a pre-heated 375 F oven for 35-45 minutes or until set and golden brown. When done, remove from the oven and let this cool for a bit. Brush with the remaining melted butter and serve. If you want it a bit sweeter you can add a bit more sugar, maple syrup, or honey to your serving.
Fluffy Mozzarella Biscuits
3 1/2 cups all purpose flour
2 tbsp baking powder
2 tsp salt
9 tbsp cold butter, cut in cubes (1 stick plus 1 tbsp)
2 cups shredded mozzarella cheese
1 3/4 cups milk, cold
1 egg, for egg wash
- Preheat oven to 400 F degrees.
- In a large bowl add the flour, baking powder and salt and mix well.
- Cut the cold butter into pieces, and add it to the bowl with flour.
- Using a pastry cutter, or two knives cut into the butter until the butter forms into small peas.
- Add the cheese and milk to the bowl and continue mixing until the dough comes together. Use your hands if necessary.
- Turn the dough onto a floured surface and continue kneading a few times, do not over knead. Roll out the dough so that it’s about half an inch thick.
- Using a round cookie cutter, you can also use a glass if you don’t have a round cookie cutter, start cutting the biscuits. My cookie cutter was about 3 inches in diameter, so the biscuits are a pretty big size.
- Brush the biscuits with the egg wash and bake in the oven for about 20-25 minutes then let cool on a wire rack.
Pear and Dried Cranberry Clafoutis
1 ½ cups dried cranberries (soak in boiling water 10 minutes)
4 ½ cups sliced pears
9 eggs at room temperature
1 1/2 cup granulated sugar, divided
4 1/2 teaspoons vanilla extract
2 1/4 cup all purpose flour
3 pinches of salt
2 1/4 cup whole milk
2 1/4 cup heavy cream
4 ½ Tablespoons Lemon Juice
- Preheat your oven to 375 F. Generously butter your baking dish and coat with a couple tablespoons of granulated sugar. Slice and mix fruits and arrange cut side down in your baking dish. Set aside.
- In a stand mixer fitted with the whisk attached, whip the eggs and remaining sugar on high speed until very pale and thick, about 7-9 minutes.
- Add the vanilla and whip to combine.
- Gradually add the flour and salt and continue to whip until thick and smooth.
- Gradually add the milk, cream, and lemon juice.
- Pour the batter evenly over the fruit.
- Bake for about 20 minutes or until the surface and edges are nicely browned and a knife inserted into it comes out clean.
Bavarian-Peruvian Apple Tort
Prep Time: 30 min
Total Time: 1 hr
1 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla
2 cups flour
16 ounces cream cheese, at room temperature
¾ cup sugar
1 teaspoon vanilla
4 apples, sliced thinly
1/3 cup sugar and 1 tablespoon cinnamon, mixed together
- Preheat oven to 375°F
- Cream together crust ingredients. Spread on the bottom of a 9×13 inch baking tray.
- For the filling, beat cream cheese with sugar. Add eggs one at a time, beating after each addition. Add vanilla.
- Spread filling over unbaked crust.
- Make a pretty design with the apples on top of the cream cheese. Sprinkle cinnamon sugar mixture on top.
- Bake 40-45 minutes.
- Devour plain or with vanilla ice cream and/or fresh whipped cream!
Chocolate Chip Cookies
two sticks (1 cup) margarine, softened
¾ cup brown sugar
¾ cup white sugar
2 teaspoons vanilla
1 teaspoon baking soda
½ teaspoons salt
2 and ¾ cups flour
12-ounce package of chocolate chips
- Cream together first four ingredients with beaters. Add two eggs and beat well.
- Add the following dry ingredients and mix thoroughly: baking soda, salt, flour
- Add chocolate chips
- Drop by rounded spoonfuls on a cookie sheet that has been sprayed with Pam. Bake at 375° F for 9-10 minutes.
Prep Time: 1 hr. Total Time: 2 days, 1 hr.
Recipe Yield: 1 co-op
6 egg yolks
¾ cup white sugar
2/3 cup milk
1 ½ cup heavy cream
¾ teaspoon vanilla extract
1 pound mascarpone cheese (no substitute
4 ounces espresso, room temperature
4 tablespoons rum
8 ounces ladyfinger cookies (preferably
hard, like Savoiardi, but can be soft)
Unsweetened cocoa powder
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly until mixture boils.
- In a medium bowl, whisk heavy cream
- with vanilla until stiff peaks form. Do not whisk further or you’ll invent butter. By hand, whisk mascarpone into yolk mixture until smooth. The more you whisk, the better it’ll be.
- In a small bowl, combine coffee and rum. Taste liberally.
- Cover the bottom of a 7×11 inch pan with ladyfingers. Drizzle with coffee mixture until the ladyfingers are very moist, but not falling apart. (A good rule is to get them wet on top but dry on the bottom.) If you want to use a 9×13 inch pan, multiply all the ingredients by about 50%.
- Carefully spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. The warmer the mascarpone mixture, the better it spreads. Sprinkle a little cocoa over the whipped cream layer. Cover the pan again in ladyfingers, repeat the step, but don’t sprinkle with cocoa on top. Cover and refrigerate 1-2 days, allowing the flavors to mix and the ladyfingers to soften. Before serving, heavily sprinkle cocoa on top.
Recipe Yield: 8 servings
1 cup glutinous-rice flour (mochiko can be used)
1/3 cup water
3 cups coconut milk
½ cup sugar
1 cup shredded jackfruit, preferably sweet preserves
- Combine the rice flour with 1/3 cup water. Add little amounts of water until you get a soft dough.
- Form the dough into small balls of about half an inch in diameter. Rolling the pieces between the palms of your hands. Set aside.
- In a deep pan, bring to a boil the coconut milk and sugar. Reduce heat to medium.
- Add the flour balls (made in step 2) and jackfruit.
- Simmer for about 15 minutes or until the fruit is cooked. Stir frequently.
- Ladle out servings into individual bowls. Serve warm.