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Easy Lemon Loaf

Post by Webscout » Sun Mar 03, 2019 12:19 pm

Easy Lemon Loaf
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Ingredients
1 1/2 cups all-purpose flour (APF)
1 tsp baking powder
1/2 tsp salt
1 to 3 tsp lemon zest. (See note below).
1/2 cup unsalted butter, at room temperature. Melted also works. (See note below).
1 cup granulated sugar
2 large eggs
1/2 to 1 tsp vanilla
1/2 cup milk
Glaze (Also see Cream Cheese Icing below)
1 cup sifted icing sugar
2 to 3 tbsp lemon juice

Instructions
Preheat oven to 325F. Grease a 9×5-in. loaf pan. (See note below). Stir flour with baking powder and salt in a small bowl. Stir in lemon zest. Beat butter and sugar in a large bowl, using an electric mixer on medium. I use a Kitchen Aid Mixer with the new Paffle with rubber on the edge that auto scrapes the batter) Beat for 3 min. Beat in eggs, vanilla. Add flour and milk just until combined. Don’t overmix. Pour into loaf pan and smooth top. Tap pan to dislodge air bubbles.
Bake in centre of oven until golden and cake tester inserted into centre of loaf comes out clean, 60 to 65 min. Don’t worry if the tops of your loaf cracks: Because it sets before batter has fully risen, it will split as it bakes. Transfer pan to a rack. Cool loaf in pan 10 min.
Stir icing sugar with lemon juice in a small bowl until smooth. Brush glaze overtop warm loaf, letting glaze run down the sides. Let cool completely in pan.
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Other notes
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Butter-I often use salted butter and for this recipe use 1/4 tsp.
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Lemon- If I don't have fresh lemons I use this ie. 1 generous TeaSpoon of this -True Lemon Crystals.

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https://www.amazon.ca/True-Citrus-Lemon-Shaker-60g/dp/B0731DHXGD/ref=sr_1_2?crid=ZFTOC1XL8X98&keywords=lemon+crystals&qid=1551640599&s=gateway&sprefix=lemon+cr%2Caps%2C168&sr=8-2
or USA https://www.amazon.com/True-Lemon-Shaker-Pack-4/dp/B07KJRHHRJ/ref=sr_1_5?crid=2BT0CM1YENU0I&keywords=true+lemon&qid=1551641192&s=gateway&sprefix=true%2Caps%2C179&sr=8-5
In addition I add 1/4 Tsp Almond Extract. Optional. Try other extracts ie Orange for a different flavour profile.
I often prefer a Cream Cheese Icing.
4 oz Cream Cheese (from brick) Room temperature.
1/4 cup butter. Room Temperature.
2 cups icing sugar
Blend the above and spread on a cooled loaf. I prefer to spread it on each slice.
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9×5-in. loaf pan. In most cases I use wax paper that wraps inside the long side of the pan. I use a steel pan that is non stick. I then hold the paper in place with a small magnet on each side. Let the cake cool for 10 minutes then use a a thin plastic knife or similar to release the loaf at each end. Lift the loaf out and discard the wax paper.
Let me know if you made this cake and if you liked it (or not). Bon appetit.

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No-Knead Brioche Buns-ATK

Post by Webscout » Fri Mar 08, 2019 8:44 am

No-Knead Brioche Buns-ATK
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Published March 2013
WHY THIS RECIPE WORKS
Instead of painstakingly adding softened butter to the dough while it is kneaded, we simply melted the butter and added it directly to the eggs. We dispensed with the stand mixer altogether and opted for an equally effective no-knead approach that lets time do most of the work. To build structure and Ensure an even, fine crumb in the finished loaf, we divided the dough and shaped it into tight balls before placing them in the pans.


No-Knead Brioche

INGREDIENTS
Print Shopping List
3 ¼ cups (17 3/4 ounces) bread flour
2 ¼ teaspoons instant or rapid-rise yeast
1 ½ teaspoons salt
7 large eggs (1 lightly beaten with pinch salt)
½ cup water, room temperature
⅓ cup (2 1/3 ounces) sugar
16 tablespoons unsalted butter, melted and cooled slightly


INSTRUCTIONS
MAKES 10 BUNS
High-protein King Arthur Bread Flour works best with this recipe, though other bread flours will suffice.

1. Whisk flour, yeast, and salt together in large bowl. Whisk 6 eggs, water, and sugar together in medium bowl until sugar has dissolved. Whisk in butter until smooth. Add egg mixture to flour mixture and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl with plastic wrap and let stand for 10 minutes.

2. Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 45 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover with plastic and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 3 more times. After fourth set of folds, cover bowl tightly with plastic and refrigerate for at least 16 hours or up to 48 hours.

3. Line 2 rimmed baking sheets with parchment paper. Transfer dough to well-floured counter and divide into 10 equal pieces. Working with 1 piece of dough at a time, pat dough into disk. Working around circumference of dough, fold edges of dough toward center until ball forms. Flip dough over and, without applying pressure, move your hands in small circular motions to form dough into smooth, taut round. (Tackiness of dough against counter and circular motion should work dough into smooth, even ball, but if dough sticks to your hands, lightly dust top of dough with flour.) Repeat with remaining dough.

4. Arrange buns on prepared sheets, 5 per sheet. Cover loosely with plastic and let rise at room temperature until almost doubled in size, 1 to 1½ hours. Thirty minutes before baking, adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.

5. Remove plastic and brush rolls gently with remaining 1 egg beaten with salt. Bake until golden brown and internal temperature registers 190 degrees, 15 to 20 minutes, rotating and switching sheets halfway through baking. Transfer sheets to wire rack and let cool for 5 minutes. Transfer buns to wire rack. Serve warm or at room temperature.

TECHNIQUE
Melted Butter Eases the Way
Traditionally, making a rich dough like brioche means kneading all of the ingredients to develop gluten—except butter. Butter (softened to 68 degrees) is added tablespoon by tablespoon only after the mixture begins to develop into dough. This is a long and painstaking process. It’s an important one, too: If the butter isn’t added slowly, the dough can break into a greasy mess. When we decided to ditch tradition and use a “no-knead” technique, we realized that this would also solve our tricky butter problem. In a no-knead approach, the dough (which must be very wet) sits for a long time, stitching itself together to form gluten—all without any help from a mixer. With kneading out of the equation, we were able to melt the butter and add it all at once—a faster and far less demanding approach.

TECHNIQUE
Look, Ma: No Kneading

Folding the dough as it proofs is an important step—and the only active work you’ll have to do. Gently lift an edge of the dough and fold it over itself, turning the bowl 45 degrees and repeating until you’ve made a full circle (total of eight folds).

Brioche Buns for Brunch
DAY BEFORE

Make dough; let rest for 10 minutes
Fold every 30 minutes for 2 hours
Refrigerate overnight

MORNING OF, 7 A.M.:

Shape; let rise for 1 1/2 to 2 hours
Bake for 15 to 20 minutes
Let cool for 5 minutes

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Ultimate Flaky Buttermilk Biscuits-CIM

Post by Webscout » Tue Mar 12, 2019 9:15 am

Ultimate Flaky Buttermilk Biscuits-CIM
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Recipe from Cook’s Illustrated Magazine
WHY THIS RECIPE WORKS
For the ultimate flaky biscuits, we grate the butter so that it’s evenly distributed in the flour mixture, which is key for flakiness. Freezing the butter prior to grating ensures that it stays in individual pieces throughout the mixing and shaping process. Using a higher-protein all-purpose flour (such as King Arthur) provides the right amount of structure for flakiness (rather than fluffiness, which you’d get with a lower-protein flour) without toughness, while buttermilk gives the biscuits tang and sugar lends complexity. To produce the maximum number of layers, we roll out and fold the dough like a letter five times. Cutting the biscuits into squares is easy and avoids any wasted scraps (or tough rerolls). And finally, we learned that letting the dough rest for 30 minutes and trimming away the edges ensures that the biscuits rise up tall and true in the oven. NOTE..(CDN flour is high protein flour..ie 5 Roses and Robin Hood)
3 cups King Arthur all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons salt
16 tablespoons (2 sticks) unsalted butter, frozen for 30 minutes
1¼ cups buttermilk, chilled

1. Line rimmed baking sheet with parchment paper and set aside. Whisk our, sugar, baking powder, baking soda, and salt together in large bowl. Coat sticks of butter in the flour mixture, and then grate 7 tablespoons from each stick on large holes of box grater directly into our mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter.
2. Add buttermilk to our mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with our; using your floured hands, press dough into rough 7-inch square.
3. Roll dough into 12 by 9-inch rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like business letter, using bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12 by 9-inch rectangle, folding into thirds, and turning clockwise 4 more times, for total of 5 sets of folds. After last set of folds, roll dough into 8½ -inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400 degrees F.
4. Transfer dough to lightly floured cutting board. Using sharp, floured chef’s knife, trim 1/4 inch of dough from each side of square and discard. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter.
5. Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes before serving.

*Use sticks of butter. In hot or humid environments, chill the flour mixture, grater, and work bowls before use. The dough will start out very crumbly and dry in pockets but will be smooth by the end of the folding process; do not be tempted to add extra buttermilk. Flour the counter and the top of the dough as needed to prevent sticking, but be careful not to incorporate large pockets of flour into the dough when folding.

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http://fromaliceskitchen.blogspot.com/2017/01/ultimate-flaky-buttermilk-biscuits.html
http://fromaliceskitchen.blogspot.com/

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Re: Recipe Box +

Post by Webscout » Wed Mar 13, 2019 4:39 pm

50 Delicious Cookie Recipes

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https://www.berries.com/blog/cookie-recipes

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LIL' LUNA-Site + Coffee Cake Recipe

Post by Webscout » Sat Mar 30, 2019 10:57 am

LIL' LUNA

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https://lilluna.com/
https://lilluna.com/recipe-tip-deal-and-video-of-the-week-quick-coffee-cake/

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Re: Recipe Box +

Post by Webscout » Thu Apr 18, 2019 12:11 pm

Chowders and Soups-ebook

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http://files.ctctcdn.com/391efc62301/ab34d742-f4b9-4f30-b668-4dbf47532765.pdf

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22 Bad Cooking Habits That You Need to Stop Now

Post by Webscout » Thu Apr 25, 2019 4:22 pm

22 Bad Cooking Habits That You Need to Stop Now

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https://www.thedailymeal.com/cook/bad-cooking-habits

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Best Meatballs

Post by Webscout » Sat May 04, 2019 8:16 am

JennySteffens.blogspot.com-Best Meatballs
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http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html

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