batter

2 cups all-purpose flour
1 cup fine yellow corn meal
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
4 large eggs
3/4 cup buttermilk
1/2 pound (16 tablespoons or 2 sticks) unsalted butter, melted and cooled to tepid

procedure

Preheat the oven to 375 degrees F. Film the inside of a  9 to 9 1/2-inch baking pan (2 1/4 inches deep) with nonstick flour-and-oil spray.

For the batter, whisk the flour, corn meal, baking powder, baking soda, salt, and sugar in a large mixing bowl. In a medium-size mixing bowl, whisk the eggs and buttermilk until well blended; add the melted butter and whisk for 1 minute. Pour the whisked ingredients
over the dry ingredients and stir to form a batter, using a wooden spoon or paddle. The batter will be moderately thick, gently gritty, and slightly lumpy.

Spoon the batter into the prepared baking pan,  smoothing it into an even layer with a rubber spatula or narrow offset palette knife.

Bake the bread in the preheated oven for 30 to 35 minutes, or until risen, set, and golden on top. risen, set, and golden on top. A wooden pick inserted in the center of the bread will withdraw clean.

Cool the bread in the pan on a cooling rack for 10 minutes. Invert the bread onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Servce warm or cool completely. Cut the bread into pie-shaped wedges for serving, using a serrated knife. Store in an airtight cake or bread keeper.

creates

one dozen slices

store

on baking day, or up to one day in advance, stored in an airtight cake or bread keeper

notes

◊ using fine corn meal creates a lightly gritty, tender cake/bread
◊ use fresh leavening agents for the best overall lift to the batter as it bakes
◊ be sure to mix the batter thoroughly to catch any pockets of flour/corn meal, but do not over-mix (small lumps may remain)

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dough

2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt, preferably fine sea salt
1/2 pound plus 2 tablespoons (18 tablespoons or 2 sticks plus 2 tablespoons) cool unsalted butter, cut into tablespoons-size chunks
1 3/4 cups firmly packed light brown sugar
2 cool large eggs
3 teaspoons vanilla extract
3 teaspoons Lyle’s Golden Syrup
2 3/4 cups semisweet chocolate chips

procedure

Preheat the oven to 350 degrees F. Have several cookie sheets at hand.

For the dough, whisk the flour, baking soda, baking powder, and salt in a medium-size mixing bowl. Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 1 minute. Continuing on moderate speed, add the sugar in 2 additions, beating for 1 minute after each portion is added. Blend in both eggs and vanilla extract. Blend in the golden syrup. On low speed, mix in the sifted mixture in 2 additions. Scrape down the mixing bowl frequently with a rubber spatula to keep the batter even-textured. By hand, work the chocolate chips into the dough, using a flexible spatula.

Spoon rounded 1/3-cup amounts of dough onto the unlined baking sheets, arranging them 4 inches apart, and placing no more than 5 mounds to a sheet. The easiest way to portion out the dough is with a #16 disher made by stöckel (or use a #20 sdisher made by Fratelli Piazza). The rounds of dough spread significantly as the cookies bake. Keep the dough mounds plump. Avoid smoothing the edges of the dough.

Bake the cookies in the preheated oven for 15 minutes, or until just set. The middle of each cookie will be slightly puffy but collapse slightly when cool.

Let the cookies stand on the baking pans for 1 minute, then transfer them to cooling racks, using a wide offset metal spatula. Serve the cookies freshly baked, or within 8 hours of baking.

creates

about twenty cookies

store

best freshly baked

notes

◊ the butter should be cool, not softened
◊ the temperature of the eggs should be cool
◊ using cool butter and eggs returns baked cookies that are slightly thick and chewy
◊ read about Lyle’s Golden Syrup here

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dough

2 1/2 cups all-purpose flour
1/2 cup white whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt, preferably fine sea salt
1/3 cup granulated sugar
10 tablespoons (1 stick plus 2 tablespoons) cold unsalted butter, cut into tablespoon-size chunks
2 large egg yolks
3/4 cup plus 1 tablespoon buttermilk
3 teaspoons vanilla extract
3/4 cup moist dried apricot halves, snipped into large dice
2/3 cup moist dried cranberries
1/2 cup moist dried tart (Montmorency) cherries
1/2 cup uncrystallized candied ginger pieces, snipped into large dice
1/4 cup moist dried blueberries

procedure

Preheat the oven to 375 degrees F. Line a moderately heavy rimmed sheet pan (measuring 13 by 18 inches) with a length of ovenproof kitchen parchment paper.

For the dough, whisk the all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Drop in the chunks of butter and, using a pastry blender or two round-bladed table knives, cut the fat into small pea-size bits. In a small mixing bowl, whisk the egg yolk, buttermilk, almond extract, and vanilla extract. Pour the whisked mixture over the flour mixture, scatter over the apricots, cranberries, cherries, ginger, and blueberries, and stir to form an initial dough, using a wooden spoon or paddle. Gather the chunks and pieces of dough together to form a cohesive mass. Knead the dough in the bowl lightly until it comes together; this will take about 10 to 12 folding turns. Form the dough into a plump 6 1/2-inch ball.

Place the ball of dough on the lined baking pan. Cut a 1/8-inch cross in the top of the ball of dough (up to 1 1/2 inches of the rounded sides), using a small, sharp paring knife.

Bake the bread in the preheated oven for 45 to 50 minutes, or until set and baked through. The baked bread will sound hollow when the top or bottom is tapped lightly with the handle of a wooden spoon. The top of the baked bread will be a deep golden color.

Cool the bread on the pan on a cooling rack for 5 minutes. Slip an offset metal spatula under the bottom of the bread and transfer to another cooling rack. Cool completely. Cut the bread into slices, using a serrated knife. Store in an airtight bread or cake keeper.

creates

one bread, about fifteen slices

store

on baking day, or up to one day in advance, stored in an enclosed container

notes

◊ the white whole wheat flour contributes to the overall flavor and texture of the baked bread
◊ use moist dried fruit for the best-textured bread
◊ use fresh leavenings for the best lift to the dough as it bakes
◊ in place of traditional vanilla extract, you can use 1 1/2 teaspoons of Cook’s Cookie Vanilla for a deep, lingering vanilla essence

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batter

1 cup buckwheat flour (preferably organic buckwheat flour)
3/4 cup all-purpose flour
1/4 cup white whole wheat flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup golden bakers sugar
2 tablespoons flaxseeds (brown or golden)
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk
1/3 cup plain vegetable oil (such as canola or soybean)

procedure

For the batter, whisk the buckwheat flour, all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, sugar, and flaxseeds in a large mixing bowl.

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batter

2 cups all-purpose flour
1 cup blue corn meal
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
4 large eggs
3/4 cup buttermilk
8 tablespoons (1 stick) unsalted butter, melted and cooled to tepid
1/2 cup plain vegetable oil  (such as canola or soybean)

procedure

Preheat the oven to 375 degrees F. Film the inside of a  9 to 9 1/2-inch baking pan (2 1/4 inches deep) with nonstick flour-and-oil spray.

For the batter, whisk the flour, corn meal, baking powder, baking soda, salt, and sugar in a large mixing bowl. In a medium-size mixing bowl, whisk the eggs and buttermilk until well-blended; add the melted butter and oil, and whisk for 1 minute. Pour the whisked ingredients over the dry ingredients and stir to form a batter, using a wooden spoon or paddle. The batter will be moderately thick and gritty, and slightly lumpy.

Spoon the batter into the prepared baking pan,  smoothing it into an even layer with a rubber spatula or narrow offset palette knife.

Bake the cake in the preheated oven for 30 to 35 minutes, or until risen and set. A wooden pick inserted in the center of the cake will withdraw clean.

Cool the cake in the pan on a cooling rack for 10 minutes. Invert the cake onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Cool completely. Cut the cake into pie-shaped wedges for serving, using a serrated knife. Store in an airtight cake or bread keeper.

creates

one dozen slices

store

on baking day, or up to one day in advance, stored in an airtight cake keeper

notes

◊ using blue fine corn meal creates a gently gritty but tender cake
◊ use fresh leavening agents for the best overall lift to the batter as it bakes
◊ be sure to mix the batter thoroughly to catch any pockets of flour/corn meal, but do not over-mix (small lumps may remain)

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dough

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons granulated sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into tablespoon-size chunks
2 large egg yolks
2 tablespoons sour cream
3/4 cup half-and-half
1 1/2 teaspoons orange flower water
4 teaspoons freshly grated orange rind
3/4 cup broken walnut pieces, lightly toasted and cooled completely

finish

about 4 teaspoons sanding sugar

procedure

Preheat the oven to 375 degrees F. Have a moderately heavy rimmed sheet pan (measuring 13 by 18 inches) at hand.

For the dough, whisk the flour, baking powder, baking soda, salt, and granulated sugar in a large mixing bowl. Drop in the chunks of butter and, using a pastry blender or two round-bladed table knives, cut the fat into small pea-size bits. With your fingertips, randomly reduce the pea-sized bits to smaller flakes (this should take no more than 45 seconds). In a small mixing bowl, whisk the egg yolks and sour cream, then blend in the half-and-half, orange flower water, and orange rind. Pour the whisked mixture over the flour mixture, scatter over the walnuts, and stir to form a dough, using a wooden spoon or paddle. Knead the dough in the bowl lightly until it comes together; this will take about 6 folding turns. On a very lightly floured work surface, form the dough into a plump 6-inch ball.

Place the ball of dough on the sheet pan. Cut a 1/8-inch cross in the top of the ball of dough (up to 1 1/2 inches of the rounded sides), using a small, sharp paring knife.

For the finish, sprinkle the sanding sugar on top of the bread.

Bake the bread in the preheated oven for 40 to 45 minutes, or until set, baked through, and golden. The baked bread will sound hollow when the top or bottom is tapped lightly with the handle of a wooden spoon.

Cool the bread on the pan on a cooling rack for 5 minutes. Slip an offset metal spatula under the bottom of the bread and transfer to another cooling rack. Cool completely. Cut the bread into slices, using a serrated knife. Store in an airtight bread or cake keeper.

creates

one bread, about twelve ample slices

store

on baking day, or up to two days in advance, stored in an enclosed container

notes

◊ broken walnuts are walnuts that you break into smaller pieces by hand
◊ for an aromatic boost of flavor, 1/2 teaspoon orange extract may be added to the whisked liquid ingredients (in addition to the orange flower water)
◊ for the topping, granulated sugar may replace the sanding sugar

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coconut-scented brown rice farina porridge

3 cups water
1/4 cup firmly packed light brown sugar
three pinches of salt, preferably flaky sea salt
1 cup creamy brown rice farina
2 teaspoons vanilla extract
5 drops coconut essence (optional)

topping (for each serving)

1 tablespoon natural unsweetened wide-flake coconut, lightly toasted and cooled completely

finish (for each serving)

3 tablespoons coconut milk, warmed

procedure

For the porridge, place the water, sugar, and salt in a 4-quart saucepan (preferably with a release-surface interior). Bring the water to a bowl over high heat and stir in the brown rice farina in a steady stream. Immediately reduce the heat to low, partially cover, and simmer the oat bran for 8 to 10 minutes, stirring the mixture frequently during this time. The porridge should be moderately thick.

Off the heat, stir the vanilla extract and optional coconut essence into the porridge.

Spoon the porridge into individual bowls. Accent each helping of the porridge with the toasted coconut and warmed coconut milk, and serve immediately.

creates

four generous servings

notes

◊ whole milk may replace the coconut milk
◊ creamy brown rice farina is available form Bob’s Red Mill in 1.75 pound bags from Bob’s Red Mill
◊ natural, unsweetened wide-flake coconut is available in 12-ounce bags from Bob’s Red Mill
◊ coconut essence, an optional but highly desirable ingredient, is available from La Cuisine–The Cook’s Resource

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batter/dough

2 1/2 cups all-purpose flour
1/3 cup malted milk powder
2 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, preferably fine sea salt
6 tablespoons granulated sugar
3/4 cup natural unsulphured unsweetened short-shred coconut
8 tablespoons (1 stick) cold unsalted butter, cut into tablespoon-size chunks
2 large egg yolks
1 cup buttermilk
2 3/4 teaspoons vanilla extract
2 cups bittersweet chocolate chips

finish

2 tablespoons granulated sugar

procedure

Preheat the oven to 375 degrees F. Lightly butter the inside of a plain or fluted 9 1/2-inch baking pan (2 1/4 inches deep).

For the batter/dough, whisk the flour, malted milk powder, baking powder, baking soda, salt, and 6 tablespoons sugar in a large mixing bowl. Sprinkle over the coconut and blend well. Drop in the chunks of butter and, using a pastry blender or two round-bladed table knives, cut the fat into small flakes and bits. In a small mixing bowl, whisk the egg yolks, buttermilk, and vanilla extract. Pour the whisked mixture over the flour mixture, sprinkle over the chocolate chips, and stir to form a dough, using a wooden spoon or paddle. The dough will be dense and sticky.

While the dough is still in the bowl, form it onto a rough, fairly plump ball about 7 inches in diameter. Scrape the ball of dough into the center of the prepared baking pan.

For the finish, sprinkle 2 tablespoons sugar on top of the bread.

Bake the bread in the preheated oven for 45 to 50 minutes, or until set and baked through. The top of the bread will be golden brown.

Cool the bread on the pan on a cooling rack for 10 minutes. Carefully invert the bread onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Cool completely. Cut the bread into slices, using a serrated knife. Store in an airtight bread or cake keeper.

creates

one bread, about fifteen slices

store

on baking day, or up to one day in advance, stored in an enclosed container

notes

◊ for the malted milk powder, I use Ovaltine
◊ be sure to use use unsweetened natural unsulphured short-shred coconut

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batter

1/2 pound plus 2 tablespoons (18 tablespoons or 2 sticks plus 2 tablespoons) unsalted butter, cut into tablespoon-size chunks
6 ounces unsweetened chocolate, coarsely chopped
2/3 cup semisweet chocolate chips
2 cups all-purpose flour
3 tablespoons unsweetened alkalized cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon salt, preferably fine sea salt
6 large eggs
2 cups granulated sugar
3/4 cup firmly packed light brown sugar
1/2 cup light corn syrup
3 teaspoons vanilla extract

stir-in

3/4 cup semisweet chocolate chips

finish (optional)

confectioners’ sugar, for sifting over the baked brownies

procedure

Preheat the oven to 325 degrees F. Lengthwise and widthwise, line the inside of a 13 by 9 by 2-inch baking pan with sheets of release-surface aluminum foil, pressing in the foil release side-up and leaving 2 inches of foil to extend on all four sides. Film the inside of the pan with nonstick oil spray.

For the batter, place the chunks of butter, unsweetened chocolate, and 2/3 cup chocolate chips in a heavy, medium-size saucepan (preferably enameled cast iron). Set over low heat, allowing the butter and both chocolate ingredients to melt slowly, stirring the mixture from time to time. Remove the saucepan from the heat, set aside on a heatproof surface, and cool to tepid.

Sift the flour, cocoa powder, baking powder, and salt onto a sheet of waxed paper.

In a large mixing bowl, thoroughly whisk the eggs, granulated sugar, light brown sugar, corn syrup, and vanilla extract. Whisk the butter-melted chocolate mixture to blend well, then stir it into the egg-sugar mixture, blending until incorporated. Resift the flour-cocoa powder mixture over the chocolate mixture. Whisk slowly to form a batter, scraping down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured. The batter will be moderately dense.

For the stir-in, sprinle the 3/4 cup chocolate chips over the batter and stir to combine.

Scrape the batter into the prepared baking pan and smooth it into the corners, using a narrow offset palette knife.

Bake the sweet in the preheated oven for 45 minutes, or until just set. The top will have puffed slightly and a few hairline cracks will appear here and there.

Cool the sweet in the pan on a cooling rack for 2 hours. Refrigerate for 6 hours, or until firm enough to cut. Gently lift out the large block, using the foil sides to remove it. Peel away the foil from the bottom and sides of the brownie block, then set the sweet on top of it. Cut the block of brownies into squares, sticks, or bars, using a chef’s knife. Store in an airtight cookie tin with parchment paper separating the layers.

For the optional finish, sift confectioners’ sugar over the tops of the brownies just before serving, if you wish.

creates

twenty squares, thirty sticks, or forty bars

store

up to one week in advance, stored in an airtight cookie tin (in hot and/or humid weather, refrigerate or freeze the brownies)

notes

◊ generally, while it’s wise to avoid using chocolate chips destined to be melted and mixed into a batter or dough, this is an exception; the consistency of the melted semisweet chocolate chips furthers the chewy quality of the baked brownies
◊ it is unnecessary to flour the stir-in of 3/4 cup chocolate chips prior to adding to incorporating into the batter

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batter

1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt, preferably fine sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
5 tablespoons evaporated cane juice raw turbinado sugar
3 large eggs
1 cup buttermilk
6 tablespoons plain vegetable oil (such as canola or soybean)
7 tablespoons unsulphured molasses
1 teaspoon vanilla extract

procedure

Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, and sugar in a large mixing bowl.

Whisk the eggs, buttermilk, oil, molasses, and vanilla extract in a medium-size mixing bowl.

Pour the buttermilk mixture over the flour mixture and stir to combine both mixtures, using a flexible rubber spatula or wooden spoon. The batter will be moderately thick and somewhat lumpy.

Carefully spoon 2/3 to 3/4-cup of the waffle batter in the middle of a preheated round 4-section Belgian-style waffle iron (the diameter of the iron measures 6 1/2 inches). (The waffler recommended for use in this recipe is the VillaWare Uno™ Belgian Round Waffler, Model 2002.) Close the lid and griddle the waffles until baked through,  about 2 minutes. If the your waffle iron has setting, set the gauge to #5. (The waffle batter must be thoroughly cooked.) Carefully lift each waffle onto a plate and serve.

creates

five round, four-section Belgian-style waffles

notes

◊ using unsulphured molasses contributes contributes a well-rounded (and not harsh)flavor to the waffle
◊ use fresh (rather than pantry-old) ground spices
◊ white whole wheat flour adds depth and texture to the waffle batter

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