Wow. We just loved this! The pudding was fabulously creamy and a little bit salty. The sweet streusel crumble and toasted pecan toppings complemented it perfectly.
This recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I weighed the ingredients, when possible, omitted the rum or bourbon in the pudding, and modified the method.
Yield: Serves 8
For the Butterscotch Pudding:
2 cups whole milk
1 cup heavy cream
1/2 cup (99 g) granulated sugar
1/2 cup (99 g) packed light brown sugar
1 tsp fine sea salt
4 large egg yolks
1/4 cup (28 g) cornstarch
8 T (1 stick, 113 g) unsalted butter, room temperature, cut into 4 pieces
1 T pure vanilla extract
1 T blackstrap rum or bourbon, optional (I omitted it)
For the Streusel Crumble: (Makes 1 cup)
48 g (1/3 cup) all-purpose flour
33 g (2 1/2 T) granulated sugar
33 g (2 1/2 T packed) light brown sugar
25 g (1/4 cup) old-fashioned rolled oats
1/8 tsp fine sea salt
1/8 tsp ground cinnamon
3 T (43 g) unsalted butter, room temperature, cut into 3 pieces
1/4 to 1/2 cup (27 to 57 g) whole pecans, toasted and chopped into small pieces
To Make the Butterscotch Pudding:
In the bowl of a stand mixer fitted with a paddle, beat the granulated and brown sugars, salt, and egg yolks on low until combined.
Increase the heat to medium-high and beat until very thick, about 5 minutes.
Scrape down the sides and bottom of the bowl and add the cornstarch. Mix on low until combined.
Meanwhile, in a small saucepan over medium heat, heat the milk and heavy cream until just simmering. Remove from the heat and transfer to a medium liquid measuring cup with a pourable spout.
With the mixer running on low, slowly pour the hot milk-cream mixture into the egg yolk mixture. Beat until incorporated.
Transfer the mixture to a medium, heavy bottomed saucepan. Cook over medium heat, stirring or whisking constantly, until the mixture becomes thick and begins to boil, 3 to 4 minutes.
Whisk for an additional 3 to 4 minutes, until the mixture becomes the consistency of pudding and is glossy.
Remove from the heat and stir in the butter, vanilla, and rum, if using. Mix until the butter is completely melted.
Strain through a fine mesh strainer into a medium bowl.
Cover with plastic wrap, making sure the wrap sits directly on top of the pudding (this will help keep it from forming a skin).
Place the bowl in the freezer for 15 minutes, then transfer to the refrigerator until well chilled, at least 4 hours. While the pudding chills, make the streusel crumble.
To Make the Streusel Crumble:
Adjust an oven rack to the middle position. Preheat the oven to 350 degrees. Line a rimmed quarter sheet pan with parchment paper.
In a medium bowl, combine the all-purpose flour, sugars, oats, salt, and cinnamon.
Add the butter and incorporate using a pastry blender until the mixture comes together but is still quite crumbly.
Place the streusel on the prepared baking sheet in an even layer; press into the pan.
Bake for 10 to 12 minutes, until golden brown. Cool completely.
To serve, crumble into chunky pieces.
Divide the pudding between 8 ramekins and top with toasted pecans and streusel.
Pass additional streusel at the table, if desired.
Yes! Another sourdough recipe- all so good! I love that this recipe combines two of the most popular items to bake during this period of self-isolation- sourdough and banana bread. 🙂
This recipe was adapted from theperfectloaf.com. I incorporated whole wheat flour, added turbinado sugar to the topping, and baked the loaf in a Pullman loaf pan, adjusting the baking time accordingly. I loved that this version included olive oil for moisture and honey for sweetness. Lovely.
We ate it as-is, but the original recipe recommends spreading full-fat Greek yogurt over the top of each slice.
Yield: One standard or Pullman loaf
240g (2 cups) spelt, whole wheat, all-purpose flour, or a mix
3g (1/2 teaspoon) baking soda
3g (1/2 teaspoon) sea salt
125g (1 cup) chopped walnuts or pecans, divided
126g(1/2 cup or 1 stick) butter, at room temperature
100g (1/2 cup lightly packed) brown sugar
125g (3/4 cup, stirred down) sourdough starter
42g (2 tablespoons) raw honey
3 super ripe medium mashed bananas (almost black and mushy)
28g (2 tablespoons) extra virgin olive oil
4g (1 teaspoon) vanilla
zest of 1 lemon, optional
turbinado sugar, for topping, optional
Preheat your oven to 350ºF, preferably on convection.
Coat a 9×5-inch loaf pan or Pullman loaf pan with cooking oil spray.
In a large mixing bowl combine flour, baking soda, and salt.
In a small bowl, mix a handful of chopped walnuts or pecans and a teaspoon or two of turbinado sugar. Set aside to be used as the topping later.
In the bowl of a stand mixer, cream butter and sugar until fluffy, about 3 minutes.
Add the eggs, one at a time. While mixing, scrape down the sides of the bowl.
Add in sourdough starter, honey, mashed bananas, and olive oil.
Add in the vanilla.
Add the flour mixture slowly, pausing to scrape down the sides if necessary.
By hand, fold in the remaining walnuts or pecans and lemon zest.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Sprinkle on the reserved chopped nuts and sugar.
Bake for 45-50 minutes in a Pullman loaf pan or 55-65 minutes in a standard loaf pan. (It’s better to undercook this than overcook: you want it moist.)
Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.
Note: This banana bread will stay moist for days after baking, but be sure to wrap it tightly in plastic wrap or place in an airtight container to prevent moisture loss.
I tried to rename these cookies because the title “brown sugar cookies” doesn’t seem to do them justice. The original recipe describes them as “butterscotch-flavored.” I would also suggest “butter pecan-flavored.” We absolutely loved them! 🙂
This recipe is from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, the founder of Tate’s Bake Shop. I used coarse salt and chilled the dough prior to baking. Wonderful!
Yield: about 35 cookies
2 cups all-purpose flour
1/2 tsp coarse salt
1/2 tsp baking soda, sifted
1/2 cup butter, at room temperature
1 cup firmly packed dark-brown sugar
1 egg, at room temperature
1 tsp pure vanilla extract
3/4 cup chopped pecans (I used raw pecans)
In a large bowl, whisk together flour, salt, and baking soda.
In the bowl of a stand mixer, cream the butter and sugar, about 3 minutes.
Add the egg and vanilla, mix well.
Stir in the flour mixture and pecans.
Using a small cookie scoop, drop by tablespoons onto a plastic-wrap lined cookie sheet or container. Cover and chill for at least 1 hour or up to overnight.
Preheat oven to 350 degrees, preferably on convection.
Place cookies on a parchment paper-lined rimmed baking sheet.
Bake for 12 to 14 minutes, until cookies feel firm in the center. Remove to a wire rack to cool.
One of my mom’s best friends shared her recipe for this special pumpkin bread with me. I first tried it last year over the holidays and absolutely loved it. She recommended using olive oil and whole wheat flour. I used olive oil and half whole wheat pastry flour this time. 🙂 It was incredibly moist and delicious.
I made one loaf in a standard loaf pan and the other in my new Nordic Ware fluted loaf pan to make it that much more special. I froze the special loaf to serve over Thanksgiving weekend. I love recipes that make one batch to enjoy right away and another for later- or to share.
Yield: 2 standard loaves
4 extra large eggs
1 cup vegetable oil or olive oil
2/3 cup water
15 to 16 oz can pumpkin purée (about 2 cups)
1 3/4 cups sifted all-purpose flour
1 3/4 cups sifted whole wheat pastry flour or white whole wheat flour
2 2/3 cups granulated sugar
2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp freshly ground cloves
2/3 cup chopped walnuts (can substitute pecans)
2/3 cup raisins
Preheat the oven to 350 degrees, preferably on convection.
Butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. (I used cooking oil spray.)
Beat the eggs lightly in a large bowl with a spout.
Blend in the oil and water.
Add and whisk in the pumpkin purée.
In a separate large bowl, sift the flour, sugar, baking soda, and baking powder.
Add the salt, cinnamon, nutmeg, and cloves; whisk to combine.
Make a well in the center of the dry ingredients and add the pumpkin-egg mixture. Mix until just combined.
Fold in the nuts and raisins.
Using a ladle, disperse the batter between the two loaf pans.
Bake for 55-60 minutes or until the bread tests clean in the center. (I baked mine for 62 minutes on convection.)
This was my go-to summer pie for years. I had forgotten about it somehow. This time, I made it with white peaches and upgraded the crust to my favorite Martha Stewart paté brisée. I also sweetened the filling with maple syrup. Wonderful!
This recipe was adapted from The Moosewood Cookbook by Mollie Katzen. The peaches can be substituted with apples for a fall version. A handful of chopped nuts can also be sprinkled over the filling.
Yield: one 9-inch pie
For the Crust:
1 1/4 cups plus 2 T all-purpose flour
generous 1/2 tsp coarse salt
1 stick plus 1 T (9 T total) unsalted butter, cut into small cubes and chilled
4 T ice water
To Make the Crust:
Combine flour and salt in the bowl of a food processor.
Add the cubed, cold butter and pulse until resembles small peas.
While the food processor is running, drizzle in the ice water until dough forms.
Remove and form into a ball on a large sheet of plastic wrap.
Roll out between 2 sheets of plastic wrap and place in a pie dish.
Cover dish with plastic wrap and chill overnight.
For the Pie:
2 to 3 cups peeled and thinly sliced peaches (or tart apples or pitted dark cherries)(I used 3 large white peaches)
1 unbaked pie crust (recipe above)
4 large or extra-large eggs
5 T pure maple syrup, light brown sugar, or honey
8 oz (1 cup) whole milk Greek yogurt
1 tsp vanilla extract
1/2 tsp cinnamon
To Make the Pie:
Preheat the oven to 375 degrees, preferably on convection.
To peel the peaches: Bring a small pot of water to a boil. Using a sharp knife, mark the base of each peach with a small “x”. One at a time, place each peach in the boiling water for 20 to 30 seconds. Remove with a slotted spoon and briefly let cool. Remove skin.
Place the chilled pie crust on a parchment paper-lined rimmed baking sheet.
Spread the fruit slices evenly over the unbaked pie crust.
Combine all remaining ingredients in a food processor or blender and whip until frothy. (I used a Vitamix.)
Pour the custard over the fruit in the pie dish. (If desired, a small handful of chopped nuts can be sprinkled over the filling at this time.)
Cover the pie edge with a shield, and bake for about 45 to 50 minutes, or until solid in the center. I tented the entire pie with foil after 35 minutes.
Cool at least 1 hour before slicing. This pie tastes best at room temperature or cold.
As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.
This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.
Yield: 2 loaves or 24 muffins
3 large eggs
1/2 cup unsalted butter, melted and cooled
1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
2 tsp vanilla extract
2 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp fine sea salt
2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1/2 cup chopped walnuts or pecans, optional
1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
Preheat oven to 350 degrees, preferably on convection.
Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
Stir in zucchini.
Gently stir in flours, mixing only until incorporated.
Fold in any add-ins, if using.
Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.
As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.
This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.
For the Streusel:
6 T unsalted butter, room temperature, plus more for the pan
1/2 cup all-purpose flour
1/4 cup white whole wheat flour
1/3 cup packed light brown sugar
1 tsp ground cinnamon
1/2 tsp Kosher salt
1/2 cup chopped pecans
For the Cake:
1 cup all-purpose flour
1/2 cup white whole wheat flour
3/4 tsp baking soda
1/4 tsp Kosher salt
1 stick unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/3 cup buttermilk
1 cup banana purée from 2-3 very ripe bananas, mashed
Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
Coat a 9-by-5-inch loaf pan or Pullman loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
Spoon half of the batter into the prepared pan.
Sprinkle half of the streusel evenly over the batter.
Add the remaining batter, then sprinkle remaining streusel over the top.
Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes in a standard loaf pan (tenting with foil after 1 hour if browning too quickly), or 1 hour in a Pullman loaf pan.
Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.