Orange Cardamom Banana Bread

Adapted from James Beard, Beard on Bread, page 170

INGREDIENTS:

1/2 stick butter
1/2 c sugar
1/2 c honey
1 tbsp molasses
2 eggs
1.5 c mashed very ripe bananas (3 large bananas)
1 tsp orange extract
1/2 tsp almond extract
1/4 tsp vanilla extract
1 tsp fresh ground cardamom
1.5 c all purpose flour
1/4 c almond flour (or ground almonds or 1/2 c sliced almonds)
1/2 tsp baking soda
1/2 tsp salt

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Cream butter in kitchenaid.
  3. Add sugar and honey. Mix.
  4. Add eggs. Mix.
  5. Add bananas. Mix.
  6. Add extracts. Mix.
  7. Add flours, salt and baking soda. Mix.
  8. (If using sliced almonds, fold them in now).
  9. Bake in 12 x 4.2 x 2.5 inch loaf tin and pour in batter. Bake for 1 hour, or until knife inserted in the center comes out clean.
  10. Enjoy!

NOTE: I baked in two baby bundt pans, a baby sponge pan, and a silicone peanut butter cup pan. Silicon mat was done in 13 min, other pans done in 18.

ICING (optional):

4 tbsp confectioner’s sugar
1 tsp lemon extract
1/4 c (add a little at a time! Could be less!) half and half

  1. Mix. Drizzle on cooled cake.
  2. Enjoy!

Maryetta’s Oatmeal Bread

I just want the one loaf, so I’m making a third of the original recipe.

INGREDIENTS:

1 1/3 c boiling water
1 c rolled oats
2 c all purpose flour (maybe a 1/2 c or so more)
2 tsp yeast
1.5 tsp salt
3 tsp oil
3 tbsp molasses

DIRECTIONS:

  1. Pour boiling water over oatmeal in large bowl. Leave to cool.
  2. Add 1/2 c flour and yeast.
  3. LET RISE uncovered until doubled in bulk.
  4. Punch down and add salt, oil, molasses, and remaining flour for stiff dough.
  5. Knead for 10 min to make a smooth, pliable, firm dough. DO not knead too much.
  6. Form dough into loaves. Place into buttered 9 x 5 x 3 in loaf tin. (I used a metal nonstick pan)
  7. LET RISE uncovered until doubled in bulk.
  8. Bake 350 F for 40-60 min. (Mine was done in 40 min)
  9. Cool completely before slicing.
  10. Enjoy!

 

Oatmeal Bread with Cooked Oatmeal

INGREDIENTS:

1 cup coarse rolled oats
1 cup boiling water
2 packages active dry yeast
1 teaspoon granulated sugar
1/2 cup warm water (100 to 115 degrees approximately)
1 cup warm milk
1 tablespoon salt
1/4 dark brown sugar
4-5 cups all-purpose flour, approximately.

DIRECTIONS:

Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm. Meanwhile, stir the yeast and teaspoon of sugar into the warm water until dissolved, and allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir well, then stir in 4 cups of flour, 1 cup at a time.

Turn out on a floured board. Knead into a smooth pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes, unless you do it in an electric mixer with a dough hook, which is what my wife did). Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.

Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Thoroughly butter two 8 x 4 x 2-inch tins. Place the dough in the tins, cover, and let rise in a warm place until about even with the top of the tins, or almost doubled in bulk.

Preheat oven to 375 degrees, place the bread in the center of the lowest rack, and bake for about 45 to 50 minutes, until the loaves sound hollow when tapped on top and bottom with the knuckles. Return the loaves without the tins to the oven rack to bake for about 5 minutes and acquire a firmer crust. Remove the loaves to a rack to cool.

Note: If you want a very soft top crust, brush the loaves with melted butter when you bring them out of the oven.

Austrian Chocolate Cake

Cake:

2 c milk
1.5 c sugar
1/2 lb butter
1/2 lb unsweetened chocolate
4 eggs, separated
2 1/3 c sifted cake flour
2 tsp baking powder

Praline powder:

1 c sugar
1/2 c almonds, toasted and finely chopped
1/2 c filberts, toasted and finely chopped

Praline butter cream:

1 stick butter, softened
1 c praline powder (recipe above)
1/4 c confectioner’s sugar

Garnish:

toasted almond halves

Directions:

  1. Combine milk, sugar, butter and chocolate, and bring to a boil over medium heat.
  2. Let cool slightly and beat in egg yolks and  the flour sifted with the baking powder.
  3. Beat 5 min by hand or 2 min with electric beater at med speed.
  4. Beat egg whites until stiff but not dry, and fold into the chocolate mixture.
  5. Pour into well buttered 10 in ring mold.
  6. Bake in 325 F oven for 50 min.
  7. DO NOT bake until dry and too firm – cake should be moist in the center when it is removed from the oven.
  8. Let the cake cool in the mold for 15 min before turning out.

Praline powder:

  1. Melt sugar in heavy 10 in pan.
  2. When melted and lightly colored, add finely chopped nuts.
  3. Pour into buttered flat pan to cool.
  4. When cool and set, crush to a powder with a rolling pin or in the food processor.

Praline butter cream:

  1. Cream butter in electric mixer.
  2. Gradually add praline powder and sugar, beating until smooth and creamy.

Putting it together:

  1. Cut cake in half horizontally.
  2. Spread with butter cream.
  3. Put halves back together.
  4. Decorate the top of the cake with the toasted almond halves.

French Chocolate Cake

Texture: rich and gooey; center will look undercooked
Cake refrigerates and freezes perfectly, but it should be brought to room temperature before serving so the glaze will become shiny again. It is easier to cut if refrigerated prior to serving.

Cake:

1 stick butter, softened
1.5 c blanched almonds
3/4 c chocolate pieces OR 4 oz semi sweet chocolate
2/3 c sugar
3 eggs
grated rind of 1 large orange
1/4 c very fine breadcrumbs (about 1 slice firm white bread)

Glaze:

2 oz (squares) unsweetened chocolate
1/4 c butter, softened and cut up
2 tbsp honey

Garnish:

toasted slivered almonds

Directions:

  1. Use some of the butter and butter the bottom and sides of an 8 in round cake pan. Line bottom with parchment paper or wax paper. If you use wax paper, butter it too.
  2. Grind nuts in blender or food processor.
  3. Melt chocolate for cake in double boiler over hot not boiling water.
  4. Cream butter in kitchenaid on high until soft and light.
  5. Add sugar to kitchenaid gradually, beating constantly.
  6. When sugar has been added, star adding eggs, one at a time, beating well after each addition.
  7. Now batter will look curdled. That’s okay. It all comes together in the end.
  8. Stir in melted chocolate, ground nuts, orange peel, and bread crumbs with a rubber spatula.
  9. Pour batter into prepared pan.
  10. Bake in preheated 375 F oven for 25 min.
  11. Cool cake for 25 min, then run spatula around edges and turn the cake out onto a cake rack. Remove and discard the paper. Cool completely before glazing.

Glaze:

  1. Combine chocolate, butter and honey in top of double boiler. Let mixture melt over hot water.
  2. Take the pan off the heat and beat the chocolate mixture until cold and beginning to thicken.
  3. Place the cooled cake on a rack over wax paper and pour the glaze over it.
  4. Tip the cake so the glaze runs evenly over the top and down the sides.
  5. Smooth the sides if necessary with a metal spatula.
  6. Garland the rim of the cake with the nuts placed fairly close together.

 

Hard Rolls

Ingredients:

2 packages (2 tbsp) active dry yeast
1 tsp sugar
2 c warm water
1 tbsp kosher salt
1 c gluten flour OR bread flour
4-5 c soft wheat flour OR cake flour OR pastry flour
cornmeal
2/3 c ice water mixed with 1 tbsp salt

Directions:

  1. Combine yeast, sugar and warm water in large bowl. Let stand until frothy.
  2. Mix salt and gluten flour and add to yeast mixture.
  3. Add soft wheat flour, 1 c at a time, until you have a firm dough.
  4. Remove to a lightly floured board and knead until no longer sticky, around 10 min, adding flour as necessary.
  5. Place in oiled bowl, and turn to coat the surface of the dough.
  6. Cover and let rise 2 h or until doubled in bulk.
  7. Punch down the dough.
  8. Turn out onto a floured board and knead for 2 min.
  9. Cut dough into 24 pieces and form into balls.
  10. Place on baking sheet that has been sprinkled with cornmeal.
  11. Slash the tops of the rolls.
  12. Cover and let rise until doubled, about 30 min.
  13. Place 4 custard cups of boiling water on the corners of your oven rack.
  14. Preheat the oven to 400 F.
  15. Place the baking sheet on the rack and bake for 25 to 30 min, brushing the rolls with salted ice water every 5 min during baking, or until the rolls are nicely browned and sound hollow when tapped.
  16. Remove to a rack to cool.

 

Corn Pudding

Ingredients:

10 ears corn, shucked, cleaned, scraped – get all the milk!
3 well beaten eggs
1 c milk
1/2 c cream
1 tbsp melted butter
1/2 tsp salt
1 tsp fresh ground black pepper
5 or 6 dashes Tabasco

Directions:

  1. Mix all ingredients together.
  2. Place in 1.5 qt Pyrex.
  3. Bake in preheated 350 F oven for 45-50 min, or until just firm to the touch.
  4. Enjoy!