Sesame Seed Sticks

From Serious Eats.

INGREDIENTS:

1 cup (about 5 ounces) whole wheat flour
1/2 cup (about 2 ounces) toasted sesame seeds
1/4 cup (about 1 1/2 ounces) cup fine cracked wheat (or ground oats)
1/4 teaspoon turmeric
1 teaspoon garlic powder or to taste
1-1.5 teaspoons salt (to taste)
4 tablespoons sesame oil (plain, not toasted finishing oil)
1/4 – 1/2 c water (as needed to form loose dough)
1/4 c honey (optional)

DIRECTIONS:

  1. Combine flour, sesame seeds, cracked wheat, turmeric, beet powder, garlic powder, and salt in a medium bowl and whisk thoroughly to combine.
  2. In a small bowl, combine water and oil. Stir wet ingredients into dry ingredients. Combine thoroughly, kneading any remaining bits into the dough by hand.
  3. Divide dough in half and wrap each in plastic, flattening into inch-thick squares. Refrigerate for 30 minutes to allow dough to firm up before rolling. Once dough has chilled, heat oven to 350°F.
  4. On a lightly floured surface, roll out dough to 1/8-inch thickness and, using a knife or pizza wheel, cut into small rectangles (approximately 1/4-inch by 3/4-inch). Alternately, roll and cut dough to your desired shape. Uniformity is more important that size to assure even baking.
  5. Leave the pieces as they are or roll each one quickly between your palms to form thin rods. Place on parchment-lined baking sheet.
  6. Bake for ten minutes, then flip or roll the pieces around on the sheet so that both sides brown evenly. Continue baking 8-10 minutes more, until sticks are crisp and a light golden brown. Remove from oven and cool completely. Store in an airtight container.

Fresh Strawberry Muffins (6)

IMG_20160317_144747

Yield: 6 muffins

Ingredients:

1/4 cup butter (1/2 stick)
3/4 cup sugar (or 3/8 c sugar if berries are very sweet)
1 large egg
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cup strawberries
1/4 cup milk
1/8 c sugar for topping
1/2 tsp vanilla extract, almond extract
1/2 tsp lemon and/or orange zest

Instructions:

  1. Cream butter and sugar. Add eggs and mix to incorporate.
  2. Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in strawberries.
  3. Spoon into paper-lined muffin pan, filling each cup 2/3 full. Sprinkle with sugar.
  4. Bake at 375 degrees for 20 to 25 minutes.
  5. Cool in pan.

NOTE: Tastes great. I wanted to make this recipe because of all the rave reviews (this is the Macy’s Blueberry Muffin recipe made with strawberries instead). It tastes great, is moist and delicious, but.. meh. I think New Englanders are easily pleased. There used to be an old muffin store in downtown Chicago in the 1980s.. they made the best muffins. They went out of business, I forgot the store’s name, but… I am still looking for THAT recipe.

Fresh Strawberry Muffins (12)

Yield: 12 muffins

Ingredients:

1/2 cup butter
1 1/2 cups sugar (or 1 c sugar if berries are very sweet)
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 1/2 cups strawberries
1/2 cup milk
1/4 c sugar for topping

Instructions:

  1. Cream butter and sugar. Add eggs and mix to incorporate.
  2. Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in strawberries.
  3. Spoon into paper-lined muffin pan, filling each cup 2/3 full. Sprinkle with sugar.
  4. Bake at 375 degrees for 20 to 25 minutes.
  5. Cool in pan.

Blondie’s Apple Chips

From: http://fortheloveofblonde.com/2015/11/24/baked-apple-chips/

Ingredients:

Apples
Cinnamon 3 tsp
Sugar 3 tbsp

Directions:

  1. Preheat oven to 260 F.
  2. Slice apples thinly.
  3. Dip into cinnamon sugar mix (if desired).
  4. Bake 1.5-2 hours, or until edges curl up and dry.

NOTE: I’ve done this with pineapple slices straight out of the can, and it works SO WELL.

Apple Cider Doughnuts

Apple Doughnuts
Yield: 20 doughnuts
From: The Apple Cookbook

Ingredients:

2½ cups sifted all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ cup sugar
3 tablespoons butter, softened
1 egg
¼ cup apple juice or cider
¼ cup milk
1 tablespoon vanilla extract
1 medium apple (McIntosh, Golden Delicious, Empire), peeled, cored, and finely chopped

2 cups vegetable oil

Directions:

  1. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Make a well in the center.
  2. In a small bowl, cream the sugar and butter until fluffy. Beat in the egg. Add the apple juice, milk, and vanilla, and beat until combined.
  3. Pour into the well of the dry ingredients and stir until smooth. Stir the apple into the batter.
  4. Cover and chill the dough for 1 hour.
  5. Place the dough on a floured board, knead lightly, and roll out to approximately ⅜ inch thick. Cut with a floured 2½-inch doughnut cutter. Reroll scraps and cut a few more.
  6. Pour at least 2 inches of oil into a large wok or skillet and heat to 375°F.
  7. Without crowding, fry the doughnuts for 1 to 2 minutes on each side, until golden brown.
  8. Repeat until all the doughnuts have been fried, reheating the oil to temperature as necessary.
  9. Drain on paper towels.
  10. Sift 1 cup confectioners’ sugar with 1 tablespoon ground cinnamon, and sprinkle over the warm doughnuts.