A random recipe from the internet that I unearthed when sorting a while ago… https://www.thespiffycookie.com/2014/01/07/peanut-butter-cup-oatmeal-cookies/ seeing a friend tomorrow who loves peanut butter, so tried it out! Tastes pretty good…
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I made Rose Levy Beranbaum’s Flaky Dried Cranberry Scones again with some variations. Instead of dried cranberries I used dried tart cherries. ⅔ cup.
Some recipes give instructions for laminating dough; I did it 3 times, not 4, was afraid of adding too much flour with all that rolling.
375° for 10 minutes, turned pan, then another 12 minutes. Temperature was about 212°
They smell great.
Since when I made them the first time they looked too blond, this time I took the liberty of adding an egg/milk wash and sprinkled with sparkling sugar.
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I just tried a warm one; I’m very pleased with it. I wonder if I can use the same recipe for fresh or frozen blueberries.
They look really good.
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Who do I think I am trying to improve on a RLB recipe? But … I think a little sugar on top is an excellent touch.
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No knead focaccia with rosemary and salt. Used my pizza pan, which is bigger than 12” but it is the perfect thickness for sandwiches.
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That is gorgeous. Do you have a recipe you can share?
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These unfortunately didn’t work for me. While they tasted good, they didn’t rise anywhere near what I was expecting. I don’t have self-rising flour, so I used the flour/baking powder/salt mix. Perhaps my baking powder is old?
What I WILL say is that there is no way the recipe as given in the cookbook posted by MidwesternerTT would fill 12 greased muffin cups. I filled a 6-cup muffin pan, filling each maybe 1/2 full, and used the rest in two spaces in a muffin-top pan.
Used the two muffin-top cakes for a quick strawberry shortcake last night. Again - the cakes tasted good; just no rise (and the tops didn’t get as browned as I had expected). So I’ll be trying it again with either self-rising flour OR new baking powder. (Wish they sold smaller containers of baking powder/soda for those of us that don’t use it that often!)
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Sour-cherry hand-pies. The cream-cheese crust recipe is from Hoosier Mama’s Book of Pie; the filling is from Sally’s Baking Addiction.
This was my first time making a cream-cheese pie dough, and I was so surprised at how flaky it came out. Given how easy it was to make in a food processor (recipe calls for a mixer), I was expecting something a little sub-par, but it was excellent in this application. The book describes it as “tender and a little fussy”. It did turn out tender (and flaky!), but I found working with it far less finicky than with an all-butter (or butter-and-lard) crust. The latter would still be my preferred crust for a full-sized pie, but for hand-pies - and assuming the crust holds up overnight - I’m sold on this version simply for the ease of making it.
I made 16 hand-pies (including 10 unbaked for the freezer), using up the last of my 2023 frozen sour cherries.
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I usually buy Rumford baking powder, and they do offer a half-size can. (Baking soda doesn’t really expire or lose oomph in the same way.)
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I share new baking powder with a friend, still don’t use it all. I’ve been buying Bob’s Red Mill brand.
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Gorgeous
I want one!
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I usually get Rumford as well; just wasn’t available at Wegmans when I last needed BP. I’ve never seen the half cans but will definitely look - thanks!
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Well, I’ve already eaten 2, in my mind, from Boston, so I’m not sure how many are left!
I love sour cherries and can’t get them in Boston very often. When they do appear, they are very expensive and not great, having been shipped such a long way. These are beautiful!
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Thank you, both! I’m so grateful to our neighbor who inspired us to plant the sour cherry trees. I should take him a cherry pie this summer, but it would consume an entire afternoon - once he starts talking, he doesn’t stop!
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Glad the taste was good. Not sure what to say about the 6/8/12 count for filling pans with muffin-sized dollops, since I just made these and got 12 (admittedly short - mine don’t rise much either) muffins. I used a heaping tablespoon (maybe 3 measured T?) to put blobs in the center of each well that did not touch the sides of the well. Dough spread to fill the cup as it baked and rose to only 3/4 the height of the well.
I’ve stopped trying other recipes since I found this one. I’ve never topped with the pistachios etc, always salt and rosemary and maybe a few tomatoes if I have a bunch. I always add a bit more water—I found it hard to stir with a wooden spoon, and even though I use a dough whisk now, I still add 25-50 grams extra. https://www.seriouseats.com/easy-no-knead-olive-rosemary-pistachio-focaccia-kenji-recipe
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Ok, good to know that yours didn’t rise much either. Mine was easily 1-1/2 Tbsp per regular muffin cup and mine touched the sides. Again, could be the baking powder or using AP flour. I’ll make them again, as they’re very easy to pull together!
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I appreciate the ‘imperfect appearance’ of triangular scones. Those round things don’t cut it in my book. I prefer fresh berries over dried, frozen or canned in scones. Fresh blueberries would be awesome!
David Lebovitz has a homemade recipe for BP and you can make a small amout for your needs.
