Tag Archives: milk

Magic custard cake from tasteerecipe.com/

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Screen-Shot-2015-02-21-at-7.26.45-PM4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
8 Tablespoons butter, melted (I used Land O’Lakes unsalted butter)
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

  1. Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
  2. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
  3. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
  4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

Cauliflower Gratin from 12tomatoes.com

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  • 422533034_xl tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 3/4 cup grated Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • Pinch cayenne pepper
  • 1 large head cauliflower, cut into 1-inch florets
  • 3 tablespoons bread crumbs
  • Salt and pepper to taste
    1. Preheat the oven to 375 degrees F
    2. Fill a large pot with water and bring it to a boil. Add a pinch or two of salt, followed by the cauliflower florets. Let them cook for five to six minutes ñ you want them to be tender but still firm. Drain the cauliflower and set aside.
    3. While the cauliflower is cooking, melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour and stir the mixture with a wooden spoon for about two minutes. Then, add the hot milk and stir everything until it starts to boil.
    4. Whisk the milk for about a minute, until it thickens, and then take it off the heat. Add a pinch of salt and pepper, cayenne, Parmesan cheese, and 1/2 cup of Gruyere. Stir everything together until blended well.
    5. Spray an 8×11 baking dish lightly with cooking spray, then add about 1/3 of the sauce mixture to the dish. Then, add all of the drained cauliflower, followed by the rest of the sauce.
      1. Mix the remaining Gruyere cheese with the bread crumbs and sprinkle the mixture on top of the dish. Melt the remaining 2 tablespoons of butter and drizzle over the top as well.
      2. Sprinkle salt and pepper over top and bake for 25 to 30 minutes, until the top is browned.

 

 

Caramel apple sheet cake from chef-in-training.com

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Caramel-Apple-Sheet-Cake-1
2 cups flour plus 2 Tablespoons flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • ½ cup butter
  • 1 cup water
  • ½ cup shortening
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups peeled and chopped green apples
Frosting
  • ½ cup butter
  • 6 Tablespoons milk
  • 3½ cups powdered sugar
  • ½ teaspoon vanilla
  • ⅛ cup caramel sauce (I use caramel ice cream topping)
  1. In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
  2. In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
  3. Pour into a 15×13 inch greased jelly roll pan.
  4. Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
  5. While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Harissa Squash and Feta Galette from washington post

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yum

MAKE AHEAD: The dough for the galette crust needs to be refrigerated for at least 1 hour and up to overnight.
1/2 cup dark or light rye flour
2 cup all-purpose flour
1 teaspoon kosher salt
6 tablespoons chilled vegan shortening (may substitute butter or coconut oil)
4 to 6 tablespoons ice water
2 teaspoon apple cider vinegar

For the galette
2 pounds butternut or other winter squash, peeled, seeded and cut into 1-inch chunks
2 cup harissa (store-bought or homemade; see related recipe and headnote), or more for serving
3 ounces feta cheese, crumbled
1 large egg yolk
2 teaspoons whole milk
Cilantro leaves, chopped, for garnish

For the crust: Combine the rye flour, all-purpose flour, salt and shortening in a food processor; pulse a few times, until the shortening is mostly the size of peas, with some bigger pieces. Add 4 tablespoons of the ice water and the vinegar; pulse a few times, until the dough mostly comes together as one lump with a few shaggy pieces. Turn the dough onto a sheet of plastic wrap and squeeze it to see if a ball forms. If it is too dry to come together, sprinkle with more ice water, 1 tablespoon at a time, mixing with your hands until it does. Press the dough into a disk, wrap it tightly in the plastic wrap and refrigerate for at least 1 hour (and up to overnight).  4 to 6 servings

Danish dream cake (DRØMMEKAGE) from saveur

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15 tbsp. unsalted butter,danish_dream_cake_2000x1500 softened, plus more for greasing
3 3⁄4 cups all-purpose flour, plus more for pan
1 3⁄4 cups plus 3 tbsp. whole milk
1 3⁄4 cups sugar
5 eggs
1 tbsp. baking powder
2 tsp. vanilla extract
1 1⁄2 cups sweetened shredded coconut

1 cup packed dark brown sugar

Heat the oven to 350° and butter and flour a 3-inch deep, 9-inch springform pan. In a small saucepan, combine 1 3⁄4 cups of the milk with 6 tablespoons of the butter and heat over medium until the butter melts, and then remove from the heat and let cool.
In a large bowl, using a hand mixer, beat the sugar with the eggs until pale yellow and fluffy, about 8 minutes. Stir in the flour, baking powder, and vanilla until smooth and then fold in the milk. Scrape the batter into the prepared pan and place on a parchment paper-lined baking sheet. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 60 minutes. Remove the cake from the oven and increase the oven temperature to 400°.
While the cake is baking, in a 2-quart saucepan, stir the remaining 9 tablespoons butter and 3 tablespoons milk with the coconut and brown sugar and heat over medium until the sugar dissolves and the topping is warm, 4 to 5 minutes.
Spread the topping evenly over the hot cake, return it to the oven, and bake until the topping is bubbling and the coconut begins to toast on top, about 10 minutes. Transfer the cake to a rack and let cool to room temperature. Remove the side of the springform pan, and transfer the cake to a stand or serving platter to serve.

 

Jane Grigson’s Celery Soup from food52.com

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  • 4fc5fbd0-b1b7-44ee-8bc7-7df3b3140ad6--2014-0107_genius_simple-soup-0161/2 pound celery, chopped (outside stalks or celeriac — about 2 cups)
  • 1/2 cup chopped onion
  • 1/2 cup diced potato
  • 6 tablespoons butter
  • 4 cups veggie stock
  • 1/2 to 1cups milk (optional)
  • About 1teaspoons dill weed (2 teaspoons for fresh dill)
  • 2 1/2 tablespoons cream
  1. Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don’t let the vegetables brown. Add stock or water and 1/2 teaspoon of dill weed. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.
  2. Blend or purée the soup. Pour through a strainer into a clean pan (to remove the last few threads of celery), adding a little milk if too thick. Bring slowly to just under the boil, seasoning with salt, pepper and more dill weed if required.
  3. Put the cream into the soup dish, and pour the soup in on top. Swirl round with the ladle before serving, to mix in the cream.

 

pumpkin spice latte from Sarah Carey

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  • download1 cup milk
  • 1 cinnamon stick
  • 1 whole nutmeg
  • 1/2-inch piece ginger, peeled and sliced
  • 1 cup espresso or very strong coffee
  • Whipped cream for serving
  • Cinnamon for garnish
  • 1/4 cup granulated sugar

  1. In a small saucepan, bring the milk, cinnamon, nutmeg, and ginger to a boil. Turn off heat and cover. Let mixture steep for 30 minutes.

  2. Divide espresso between 4 cups. Strain milk and divide between the 4 cups. Top each with dollop of whipped cream and dusting of cinnamon.

Buckeye brownies from browneyedbaker.com

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For the Browniebuckeye-brownies-37-600 (1)s:
⅓ cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (2 ounces) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups granulated sugar
1¾ cups all-purpose flour
¾ teaspoon salt

For the Peanut Butter Filling:
¾ cup creamy peanut butter
½ cup unsalted butter
Pinch salt
2¼ cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract

For the Chocolate-Peanut Butter Glaze:
1½ cups milk chocolate chips
⅓ cup creamy peanut butter

1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Make the Peanut Butter Filling: Beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the milk, mixing to combine after each addition. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. If it seems a little bit too dry to spread, add another splash or two of milk to get it the right consistency (this could vary based on humidity levels). Using an offset spatula, spread the peanut butter mixture in an even layer over the top of the brownies.

5. Make the Chocolate-Peanut Butter Glaze: Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set.

6. Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.

 

Shiitake Mushroom Tortellini w/ Soy Cream Sauce from thewoksoflife.com

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mushroom-tortellini-11

  • Olive oil
  • 6 oz. fresh shiitake mushrooms, finely chopped
  • 1/3 cup minced scallion
  • 1/2 teaspoon crushed red pepper flake
  • ½ cup Parmesan cheese
  • 1 cup ricotta cheese
  • 1 egg
  • salt and pepper to taste
  • 36-42 square wonton wrappers (1 pack should be enough)
  • ½ cup panko breadcrumbs
  • 3 cloves garlic, sliced
  • 2/3 cup milk
  • ½ cup heavy cream
  • 2 teaspoons soy sauce
  • 1 teaspoon dark soy sauce

In a skillet over medium high heat, add a few good lugs of olive oil. Add the mushrooms and season with salt. Sauté the mushrooms until tender and caramelized. This could take a while, so don’t rush the process! Once the mushrooms are caramelized, you might have some sticky bits at the bottom of the pan. Deglaze with a bit of water.

Transfer the cooked mushrooms to a mixing bowl and add the scallion, crushed red pepper flake, Parmesan, ricotta cheese, egg, and salt and pepper to taste.

To assemble, use a bit of water to dampen the edges of each wonton wrapper, and add a teaspoon of filling to the middle.

Fold in half diagonally so you get a triangle. Make sure there aren’t any air bubbles in the middle, and that the edges are tightly sealed.

Bring the two farthest corners of the triangle together to make a pseudo “tortellini” shape. Continue assembling until you’ve run out of filling.

Bring a pot of water to a boil for the tortellini. In a skillet over medium heat, add a couple tablespoons of olive oil. Add the panko and stir constantly until golden. Remove from the pan and set aside.

Add a couple tablespoons more oil to the skillet and add the garlic. Cook for 1 minute. Add the milk and cream, and bring to a simmer. Cook for 2 minutes and add the soy sauces. Season with pepper.

By now, the water for the ravioli should be boiling. Cook the ravioli in the boiling water for 20 seconds. With a slotted spoon, transfer the ravioli to the sauce and simmer for another 60-90 seconds.

Serve immediately, garnished with your panko pangrittata and more scallions.

 

cinna-buns from king arthur

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1-R305Dough
1 cup (8 ounces) lukewarm milk
2 large eggs, room temperature
1/3 cup unsalted butter, cut up
4 3/4 cups (20 ounces) Mellow Pastry Blend OR 4 1/2 cups Unbleached All-Purpose Flour
1 3/4 teaspoons salt
1/2 cup sugar
2 1/2 teaspoons instant yeast

Filling
1/3 cup unsalted butter, softened
1 cup brown sugar, packed
3 tablespoons  ground cinnamon

Icing
one 3-ounce package cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups glazing or confectioners’ sugar
1/2 teaspoon vanilla extract

Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.

Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.

Starting with a short end, roll the dough into a log, and cut it into 12 slices. Place the buns in a lightly greased 9 x 13-inch pan. Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.

Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.

Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm. Yield: 12 big buns.