My Life In The Kitchen


Blackberry-Apple Turnovers

For the dough
11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
2 Tbs. granulated sugar
1/2 tsp. kosher salt
6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
6 oz. cold cream cheese, cut into 6 pieces
1/2 cup heavy cream

For the filling
6 oz. (1-1/4 cups) blackberries, halved
1 large Pink Lady apple, peeled, cored, and cut into 1/4-inch dice
1/2 cup light brown sugar
1 Tbs. unbleached all-purpose flour
1/2 tsp. ground allspice
1/4 tsp. kosher salt
For assembly
1 large egg yolk
Granulated sugar
Make the dough
Put the flour, sugar, and salt in a food processor. Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.

When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.

On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 13×18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so it doesn’t stick. Trim the edges straight to form a 12×16-inch rectangle and cut the dough into twelve 4-inch squares. Put six squares on each baking sheet.

Make the filling
In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers
Tip: Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.
In a small bowl, beat the egg yolk with 1 tsp. water. Brush the outer edges of each dough square with egg wash. Spoon 2 rounded Tbs. of the filling into the center of each square. Bring the points together into a triangular shape, pressing to seal the edges. Lightly brush the top of each turnover with egg wash and sprinkle with a scant 1/2 tsp. granulated sugar. With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.

Bake until the turnovers are browned and the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. (Don’t worry if juice leaks out.)

Transfer the baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets. The turnovers are best the day they’re made.

Cranberry Almond Crumb Muffins

No-Stick Cooking Spray
1 cup chopped fresh cranberries
2 tablespoons sugar
2 cups All Purpose Flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup Pure Vegetable Oil
OR 1/4 cup Canola Oil
3/4 cup milk
1/4 cup orange juice
1/2 teaspoon grated orange peel
1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup sliced almonds
3 tablespoons old-fashioned rolled oats

1.HEAT oven to 400ºF. Spray 12 muffins cups with no-stick cooking spray. Combine cranberries with 2 tablespoons sugar.

2.STIR together flour, 1/4 cup sugar, baking powder and salt in medium bowl. Whisk egg, oil, milk, orange juice and orange peel in small bowl, mixing well. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in cranberries. Divide batter evenly into prepared muffin cups.

3.COMBINE sugar and cinnamon in small bowl. Cut in butter using a fork. Stir in almonds and oats. Sprinkle over muffins.

4.BAKE 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean.

French Bread with Kalamata Olives and Thyme

yield: Makes 2 small loaves

The recipe calls for spraying the oven with water because extra humidity makes the outside of the bread crusty. Simply use a spray bottle filled with tap water.


1 cup whole milk
2 teaspoons butter
2 teaspoons sugar
1 cup water, room temperature
2 teaspoons active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
3/4 cup chopped pitted Kalamata olives or other brine-cured black olives (about 4 ounces pitted)
2 teaspoons chopped fresh thyme
2 teaspoons salt
4 cups (or more) all purpose flour
Olive oil

1 egg white, beaten to blend
print a shopping list for this recipe


Bring milk to simmer in small saucepan. Add butter and sugar; stir until butter melts. Pour mixture into large bowl. Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes. Add yeast; stir to blend. Stir in olives, thyme and salt. Add 1 cup flour. Using wood spoon, stir until flour is incorporated. Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition. If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl. Oil large bowl. Transfer dough to bowl; turn to coat with oil. Cover bowl tightly with plastic wrap. For do-ahead version: Chill dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
Position rack in center of oven and preheat to 500°F. Oil large baking sheet. Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough). Divide dough into 2 equal pieces. Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth). Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap. Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough.
Brush top of each loaf lightly with egg white. Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven. Bake 10 minutes. Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes. Cool on rack.

Baked Maple Custards

4 teaspoons maple syrup
1 egg
1 egg white
1 cup fat-free milk
2 tablespoons sugar
1/2 teaspoon vanilla

1. Divide maple syrup among three 6-ounce custard cups; set cups aside.

2. Combine egg, egg white, milk, sugar, and vanilla in a medium mixing bowl. Beat until well combined but not foamy. Place prepared custard cups in a 9x9x2-inch baking pan. Pour egg mixture into custard cups. Pour boiling water into baking pan around custard cups to a depth of 1 inch.

3. Bake in a 325 degree F oven for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Carefully lift custard cups from water. Transfer to a wire rack. Serve warm or cool completely and chill. Makes 3 servings.

Make-Ahead Tip: Refrigerate custards up to 2 days and serve chilled.

Rosemary-Olive Oil Bread

Makes 1 loaf, serves about 8
Hands-On Time: 15m
Total Time: 1hr 30m

2 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons dried rosemary
1/4 teaspoon salt
grated zest of 1 lemon (1 tablespoon)
2 eggs, lightly beaten
3/4 cup sweet white wine or apple juice
1/2 cup extra-virgin olive oil

Heat oven to 350° F. Lightly coat loaf pan with vegetable cooking spray.
In a bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
In another bowl, blend the eggs, wine, and olive oil; stir into the dry ingredients.
Transfer the batter into pan and smooth surface. Bake 55 minutes or until a skewer inserted in the center comes out clean.

Olive Oil Bread

1/2 cup warm water (110 degrees F/45 degrees C)
2 1/4 teaspoons active dry yeast
1 teaspoon white sugar
1 teaspoon salt
4 tablespoons olive oil
2 1/2 cups all-purpose flour

In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 30 to 40 minutes, until golden brown.

Maple Oat Nut Scones Like Starbucks


1 cup oats (quick or old-fashioned)
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 1/2 tablespoons cold butter (small pieces)
1 large egg
1/2 cup half-and-half or heavy cream
1/2-3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans

1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water

Preheat oven to 425°F.
Using a food processor or blender, finely grind oats.
In a mixer, mix flour, oats, sugar, salt and baking powder.
Add maple syrup and butter and mix well.
In a small bowl, beat the egg with the cream and maple extract.
Pour the egg mixture into the flour mixture and mix well.
Add pecans and mix just to incorporate.
Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.

Braided Egg Bread


* 4 1/4 to 4 1/2 cups Bread Flour, divided
* 1 package active dry yeast
* 1 1/4 cups water
* 1/4 cup sugar
* 1/4 cup butter
* 1 teaspoon salt
* 1 large egg, lightly beaten
* No-Stick Cooking Spray
* 2 tablespoons butter, melted


1. COMBINE 2 cups flour and yeast in large bowl. Combine water, sugar, 1/4 cup butter and salt in medium saucepan. Heat until warm (120 to 130°F) and butter is almost melted.

2. ADD butter mixture and egg to flour mixture. Beat at low speed of electric mixer 30 seconds, scraping bowl constantly. Beat at high speed 3 minutes. Stir in enough remaining flour by hand to make a soft dough. Shape into a ball.

3. SPRAY a large bowl with no-stick cooking spray. Add dough to bowl, turning to coat surface. Cover. Let rise in warm place 1 hour or until double in size.

4. STIR down dough. Place on floured surface; knead until no longer sticky. Divide in half. Divide each half into thirds. Roll each portion into a rope or strand 12 x 2-inches long.

5. COAT a 17 x 12-inch baking sheet with no-stick cooking spray. Braid three strands together to form a loaf directly on the pan, making sure ends of braided loaf are turned under securely. Repeat with remaining dough. Cover. Let rise in warm place 1 hour or until double in size.

6. HEAT oven to 375°F. Bake 15 to 20 minutes or until golden brown. Brush lightly with melted butter.

TIP If substituting All-Purpose Flour for bread flour, use larger amount.

Ultimate Sticky Buns


* 1 cup warm water (105°F to 115°F)
* 4 teaspoons dry yeast
* 2/3 cup sugar
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/2 cup dry nonfat milk powder
* 1 1/4 teaspoons salt
* 2 large eggs
* 4 1/4 cups (or more) all purpose flour


* 1 1/4 cups (packed) golden brown sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 1/4 cup honey
* 1/4 cup dark corn syrup (used maple syrup)
* 1/4 cup water
* 2 cups pecan halves


* 4 teaspoons sugar
* 4 teaspoons ground cinnamon

For Dough:
Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.

Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.

For Glaze:
Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each.

Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12×9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead; refrigerate.) Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).

Preheat oven to 375°F. Bake buns until deep golden brown, about 30 minutes. Run small knife around pan sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.

Honey Wheat Pizza Dough

1½ cup(s) water, warmed to 110°F

2¼ teaspoon(s) (1 packet) active dry yeast

1 teaspoon(s) sugar

3½ cup(s) all-purpose flour

½ cup(s) whole-wheat flour

¼ cup(s) cornmeal

2 teaspoon(s) salt

¼ cup(s) honey

2 tablespoon(s) whole milk

View full recipe

Make the dough:

Lightly coat a large bowl with olive oil and set aside. Combine the water, yeast, and sugar in a small bowl and set aside. Combine flours, cornmeal, and salt and sift together into a large bowl. Add the yeast mixture, honey, and milk and stir until dough begins to form — it will be slightly sticky. Transfer to a lightly floured surface and knead until dough is smooth but still tacky — about 10 minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until the dough doubles in volume — about 90 minutes. Punch the dough down, remove from the bowl, and let dough rest for 5 minutes. Divide the dough in half and turn one piece out onto a lightly floured surface and roll into desired shape and size. Lightly brush the dough’s surface with olive oil, top, and bake at 500°F for about 10 minutes. Repeat with remaining dough.

Honey Wheat Bread Like Outback


* 1 1/2 cups warm water
* 2 tablespoons butter, softened
* 1/2 cup honey
* 2 cups bread flour
* 1 2/3 cups wheat flour
* 1 tablespoon cocoa
* 1 tablespoon granulated sugar
* 2 teaspoons instant coffee
* 1 teaspoon salt
* 2 1/4 teaspoons yeast (1 pkg.)
* cornmeal, for the top


1. Place all ingredients in a bread machine in the order listed above and use the dough setting.
2. When it is done, let it rise for about an hour.
3. When the dough is twice its original size, punch it down and split it into rolls.
4. If you want authentic Outback size, make about 8 tubular loaves.
5. You can make 12 rolls or 1 loaf.
6. The dough is sticky, so make sure you use a well-floured cookie sheet and plenty of flour on your hands.
7. Sprinkle the entire surface of the loaves with cornmeal and then let them rise again.
8. Bake for 20-24 minutes at 350.

Chocolate Cherry Pudding Cake

1 can (15oz) dark sweet cherries
1/2 C + 1T sugar
6 1/2 T flour
2 T cocoa powder
5 T softened butter
1/2 t baking powder
1 egg
1 tsp vanilla extract

Preheat oven to 400. Butter a 1 qt baking dish. Drain the liquid from the cherries, and put cherries in baking dish.

In a food processor, combine remaining ingredients.

Process until you have a thick batter

Spread batter over cherries.
Bake for 30 minutes.
Let stand for 10 minutes before slicing
Barnacle Brownies

1/2 stick butter (1/4 cup)
3 tablets (about 3 oz each) Ibarra Mexican Chocolate
2 eggs
1 t vanilla extract
1/2 C flour
1/8 t salt
1/2 t cinnamon
pinch of cayenne

Melt butter and chocolate. Let cool for a few minutes, then stir in vanilla. Meanwhile, combine flour, salt cinnamon and cayenne in a small bowl, whisk to combine. Beat eggs in medium bowl. Add a spoonful of melted chocolate to the eggs, stirring thoroughly to combine. Add remaining chocolate mixture, and stir to combine. Add flour to chocolate and eggs. Pour into buttered muffin tin and bake until your house smells like chocolate and the center is set to your liking, about 10 minutes.

Chocolate Cake Donuts

1.5 cups (355ml) flour
1/3 cup (80ml) unsweetened baking cocoa
1 tsp (5ml) baking powder
1/8 tsp (.65ml) salt
2 eggs
2/3 cup (160ml) sugar
1 tsp (5ml) vanilla
1/2 cup (120ml) milk
2 tbsp (30ml) butter, melted

Special Equip
6 Count Non-Stick Donut Pan

Preheat oven to 325 degrees F. Combine flour, cocoa, baking powder and salt. In seperate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter. Alternately add egg mix and milk mix to flour mix and stir until smooth. Will be fairly dough like, not batter. Spray pan lightly with cooking oil, fill indents 1/2 full. Bake for 8 minutes, remove and let cool 3 minutes. Turn out onto cooling racks to cool completely.

Baked Donuts

1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour (alternately, white whole wheat might work – haven’t tried it yet)
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt

1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments – if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.

Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place, and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don’t have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.

Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.

Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.

Makes 1 1/2 – 2 dozen medium doughnuts.


Spring Buns:

About 20 buns.


2.1 cups Milk
1.7 oz Yeast
0.8 cups sugar
1 teaspoon salt
1 tablespoon ground cardamon
1 teaspoon vanilla sugar
6.3 cups plain flour
5.3 oz softened butter
3.5 oz cream cheese

Cream filling:

0.4 cups creme fraiche
3.5 oz cream cheese
0.2 cups sugar
3 teaspoon vanilla sugar
2 eggs
1 tablespoon potato flour


10.5 oz mixed berries (raspberry, blueberries, strawberry)
0.6 cups sugar
1 tablespoon potato flour

1 egg to brush the buns.

Warm the milk and stir the yeast in it.
Add sugar, cardamon, and vanilla sugar. Stir the flour in bit by bit.
Add the soften butter and cream cheese.
Knead the dough very good and let it rise till it is double the size.
Then you make 20 buns.
Make a dent in the bun with the bottom of a glass and brush the sides with mixed egg

You should make a very deep dent in the buns or else the filling will run out all over when it is baked.

Mix the ingredients for the cream filling and pour it in the dint.

I don´t like this cream filling it´s way to thin and is all over the own..:)
The next time I will use a instant cream-powder you mix with milk.
I don´t know if you have such a product where you live, but you can make it yourself to.
I will gladly send you the recipe for cream-filling if you don´t have one..:)

Mix the ingredients for the berry-mix and put it in the middle with a spoon.

I used frozen berries and it was okay. I added some more sugar because frozen berries are not as sweet as fresh.
Next time I will use fresh berries only.

Bake the buns for 12- 15 minutes at 437 Fahrenheit.

Honey Challah Bread with Currants (Cranberries)


* 1 cup warm water, about 110 degrees F
* 1 teaspoon sugar
* 2 teaspoons active dry yeast
* 4 cups all-purpose flour, plus about 1 cup for kneading
* 1/3 cup honey
* 2 whole large eggs
* 3 large egg yolks
* 3 tablespoons extra-virgin olive oil
* 1 tablespoon kosher salt
* 3/4 cup to 1 cup currants (cranberries)
* 1 tablespoon poppy seeds


Combine water and sugar in a small bowl. Sprinkle the yeast over the top. Set aside until foamy, about 8 minutes.

Put 1 cup of the flour in a large bowl and make a well in the center. Whisk honey with 1 of the whole eggs, the yolks, olive oil, and salt in a small bowl and pour into the well. Stir to combine. Add yeast mixture, remaining 3 cups flour, and currants and stir to make a soft, shaggy dough. Knead dough on a lightly floured surface until soft and supple, about 10 minutes.

Shape dough into a ball and place in lightly oiled large bowl. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour. Turn dough onto a lightly floured surface; knead for just a minute, shape into a ball and return to bowl. Cover and let rise again until doubled in size, about 1 hour.

Line a baking sheet with parchment paper. Form loaf according to the following instructions: Turn dough onto a clean work surface and divide into 3 equal pieces. Roll and stretch each piece into a rope 12 to 15 inches long. Arrange ropes side by side on the work surface. Starting at the far end, braid the ropes. When the braid is finished, tuck both ends under and pinch to seal. Place loaf on prepared baking sheet.

Cover with a clean, dry kitchen towel and set aside to rise until doubled, about 1 hour.

Place a rack in the center of the oven and preheat to 375 degrees F. Beat remaining egg. Brush loaf with egg and sprinkle with poppy seeds. Bake until golden brown, about 35 minutes.



2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
1/2 cup heavy cream
1 egg
1 cup Dried Cranberries
2 teaspoons orange zest (I used orange essence)


Preheat oven to 425ºF. Grease a cookie sheet.

Combine dry ingredients in a large mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas using a pastry blender or fork. Add remaining ingredients, mixing just until dry ingredients are moist.

Turn dough onto a lightly floured surface and gather into a ball. Pat into a circle 3/4-inch thick; cut into 8 wedges. Place on cookie sheet. Sprinkle with sugar.

Bake 12 minutes or until golden brown. Makes 8 scones.

Genoise Sponge


* 1 cup sugar
* 6 slightly beaten eggs
* 2 teaspoons vanilla
* 1 cup all-purpose flour
* 1/2 cup unsalted butter, melted and cooled


1. Grease two 9×1-1/2-inch or 8×1-1/2 inch round baking pans (I used a sheet pan). Line bottoms with waxed paper or parchment paper; grease paper. Set aside.

2. Place sugar and eggs in a 3- or 4-quarter heatproof mixing bowl.* Place bowl over 1 to 2 inches hot water in a large saucepan (bowl should not touch water). Heat over low heat, stirring occasionally, for 5 to 10 minutes or until egg mixture is lukewarm (105 degree F to 110 degree F). Remove bowl from saucepan. Stir in vanilla.

3. Beat egg mixture with an electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and folding in one-third of the flour at a time. Gently fold in melted butter. Spread batter into prepared pans.

4. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes and peel off paper. Cool cakes thoroughly on racks. Makes 12 servings.

*Note: The sugar and egg mixture is heated to help maximize volume while beating.

Chocolate Genoise: Prepare Genoise as directed above, except melt 3 ounces semisweet chocolate; cool chocolate. Fold the chocolate into the batter with the melted butter.

Italian Cream


* 1/3 cup sugar
* 1/4 cup all-purpose flour
* 1 cup milk
* 3 beaten egg yolks
* 2 tablespoons liqueur (such as clear creme de cacao, orange, or raspberry) or 1 teaspoon vanilla
* 1 8-ounce carton mascarpone cheese (1 cup)


1. For the pastry cream, in a medium saucepan combine sugar and flour; gradually stir in milk. Add egg yolks, beating until smooth. Cook and stir over medium heat until thickened and bubbly, stirring often. Remove from heat. Stir liqueur or vanilla into pastry cream; pour into a bowl and cover surface with plastic wrap. Cool, then chill.

2. Up to 1 hour before serving time, add mascarpone cheese to chilled pastry cream; beat with an electric mixer on low speed until smooth.

Make-Ahead Tip: Prepare pastry cream, cool, cover, and chill up to 4 hours before adding the cheese.

Cheese Souffle for One

Cheese Souffle


* 2 1/2 teaspoon(s) butter
* 1 tablespoon(s) grated Parmesan
* 1 tablespoon(s) all-purpose flour
* 1/3 cup(s) milk
* 1 large pinch of salt
* 1 small pinch of paprika
* 1 egg yolk
* 2 egg whites
* 1/3 cup(s) grated cheese such as Cheddar or Swiss , tightly packed


1. Smear 1/2 teaspoon softened butter around inside of a souffle; dish, and sprinkle Parmesan over it. Preheat oven to 425 degrees F.
2. Melt 2 teaspoons butter in a small pot, and stir in flour. Let cook over low heat for a minute, then remove from heat. Pour in milk, whisking vigorously, and return pot to medium-low heat to simmer for a minute, stirring constantly as the sauce thickens. Season with salt and paprika. Remove from heat, and whisk in egg yolk.
3. Put egg whites in a clean bowl and beat until they form soft peaks. Add a dollop of egg whites to pot, and mix in along with about half of grated cheese. Fold in remaining egg whites and cheese; transfer everything to the prepared soufflé dish. Place dish on a baking sheet, and set it in the middle of the oven. Turn heat down to 375 degrees F;, and bake 18 minutes, until soufflé has risen and top is lightly browned.

Apricot Hot Cross Buns
(Better Homes And Gardens)

Hot Cross Buns


* 4 to 4-1/2 cups all-purpose flour
* 1 package active dry yeast
* 3/4 teaspoon ground cinnamon
* 3/4 cup reduced-fat milk
* 1/2 cup butter
* 1/3 cup sugar
* 1/2 teaspoon salt
* 3 eggs
* 1 cup snipped dried apricots (Substituted with Craisins and Mixed Peel)
* 1 slightly beaten egg white
* 1 tablespoon water


1. In a large mixing bowl combine 2 cups of the flour, the yeast, and cinnamon; set aside. In a medium saucepan heat and stir milk, butter, sugar, and salt until warm (120 degree F to 130 degree F) and butter is almost melted.

2. Add milk mixture to flour mixture. Add the 3 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in apricots and as much of the remaining flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1-1/2 hours).

4. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease 2 baking sheets; set aside.

5. Divide dough into 20 portions. Shape each into a smooth ball. Place 1-1/2 inches apart on the prepared baking sheets. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).

6. Using a sharp knife, make a crisscross slash across top of each bun. In a small bowl combine egg white and water; brush over buns.

7. Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Cool slightly on wire racks. Makes 20 buns.



1 cake (Springform Pan) or 15 Cupcakes

7 oz moist butter
7 oz Brown sugar
3 eggs
7 oz plain flour
2 teaspoon powdered cinnamon
2 teaspoon baking powder
5 fine grating carrots (10.5 oz)
2.6 oz chopped walnuts
4 oz raisins

I did not put walnuts in my dough I don´t like them..:)
I made a mix of raisins and dried cranberrys and it was very good..:)

Cream Cheese Frosting:

7 oz cream cheese

2 tabelspoon water
1.7 oz confectioners sugar
2 teaspoon finegrated lemonzest
2 teaspoon lemonjuice

Since I made them as EasterBasket with Bunnys and chickens I made the frostings green as grass..:)
I used green colorings paste..:)

Heat the own to 392 Fahrenheit.
Whisk butter, brown sugar and eggs well togther.
Mix flour, cinnamon and baking powder together and fold it in the buttermixture.
Add the carrots, walnuts and raisins.
Fill the cupcakes half up with dough and bake them for about 10-15 minutes.
Cool them down.

Whisk cream cheese, water, confectioners sugar, lemonzest and lemonjuice well together.
Put it on top of the Carrot CupCakes.

Tip: Instead of Carrots you can use 10.5 oz of fine grating squash.
You can freeze them without the cream cheese.

Honey Whole-Wheat Pizza Dough

1½ cup(s) water, warmed to 110°F

2¼ teaspoon(s) (1 packet) active dry yeast

1 teaspoon(s) sugar

3½ cup(s) all-purpose flour

½ cup(s) whole-wheat flour

¼ cup(s) cornmeal

2 teaspoon(s) salt

¼ cup(s) honey

2 tablespoon(s) whole milk

Make the dough:

Lightly coat a large bowl with olive oil and set aside. Combine the water, yeast, and sugar in a small bowl and set aside. Combine flours, cornmeal, and salt and sift together into a large bowl. Add the yeast mixture, honey, and milk and stir until dough begins to form — it will be slightly sticky. Transfer to a lightly floured surface and knead until dough is smooth but still tacky — about 10 minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until the dough doubles in volume — about 90 minutes. Punch the dough down, remove from the bowl, and let dough rest for 5 minutes. Divide the dough in half and turn one piece out onto a lightly floured surface and roll into desired shape and size. Lightly brush the dough’s surface with olive oil, top, and bake at 500°F for about 10 minutes. Repeat with remaining dough.

Barbecued Meatballs

(Taste of Home Magazine)

1 egg, beaten,

1 cup Rice Krispies, crushed, divided (I only used ¾ cup total and not divided)

1 tablespoon finely-chopped onion (I used ½ tablespoon dried onion)

½ teaspoon salt

¼ teaspoon pepper (I used ½ teaspoon pepper)

1 pound ground beef


¼ cup packed brown sugar

3 tablespoons ketchup

1 teaspoon prepared mustard

1/8 teaspoon ground nutmeg

In a large bowl, combine the egg, ¾ cup cereal, onion, salt, and pepper. Crumble the beef over mixture and mix well.

For the sauce, in a small bowl, combine the remaining ingredients. Add 2 tablespoons sauce to meat mixture; mix well. Shape into 1 ½ inch balls (I made them about ¾” to 1” in diameter).

Place meatballs on a greased rack in a shallow baking pan (I just greased a cookie sheet and put the meatballs on the sheet). Brush with remaining sauce. Sprinkle with remaining cereal (I did not do this. It looks really goofy if you do it like the picture shows with whole Rice Krispies on top of the meatball). Bake, uncovered, at 400 degrees for 20-25 minutes or until no longer pink. Drain. Yield: 1 ½ dozen (or more if you make them smaller).

This is the third recipe I have for meatballs and one that I’ll keep using. The sauce has a bit of a tang to it, but it’s not really spicy or overpowering. It just adds a nice flavor to the meatballs. My oldest daughter was in the kitchen when I took them out and she liked the sample one I gave her. “Can I have more?” she asked. “Yes, for dinner,” I said.

I’m happy that I didn’t put the Rice Krispies on the top of the meatballs. I don’t think anyone would have wanted to eat them because they wouldn’t have looked like normal meatballs…and somehow putting ketchup on cereal…doesn’t sound appetizing.


ProCook - UKs  leading Cookware CompanyGolden Crescent Rolls


  • 2 (.25 ounce) packages active dry yeast
  • 3/4 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup shortening
  • 4 cups all-purpose flour
  • 1/4 cup butter, softened


  • Dissolve yeast in warm water.
  • Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
  • Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
  • Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.

Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at

%d bloggers like this: