This beautiful Dutch Baby was extra special for my pear-loving family. Including pears made it taste similar to a clafoutis. I served it dusted with powdered sugar but others drizzled it with maple syrup as well. 🙂
The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I used sea salt and whole wheat pastry flour instead of all-purpose. Easy and delicious.
Yield: Serves 3 to 4 (one 10-inch Dutch Baby)
1 cup (120g) whole wheat pastry flour (or 1 cup (142g) all-purpose flour)
2 T cornstarch
1 T granulated sugar
1/2 tsp fine sea salt
4 large or extra-large eggs
1 cup milk, preferably whole
1 tsp pure vanilla extract
4 T (57g) unsalted butter, cold
1 large pear, optional, peeled and cored, cut into 1/4-inch slices (I used an Anjou)
Confectioners’ sugar, for dusting
pure maple syrup, for serving, optional
Adjust an oven rack to the middle position. Preheat the oven to 450 degrees F, preferably on convection.
In a large bowl, whisk the flour, cornstarch, sugar, and salt.
In a medium bowl or liquid measuring cup, whisk the eggs, milk, and vanilla until incorporated.
Whisk one-third of the wet ingredients into the flour mixture until no lumps remain, then slowly add the remaining wet ingredients, whisking until smooth.
Place the butter into a 10-inch cast-iron skillet and put it in the oven to preheat for 3 to 4 minutes, until the butter melts and starts to sizzle in the pan.
Using an oven mitt, carefully remove the skillet from the oven. If using pear slices, sauté in the hot butter for 1 minute.
Pour the batter in and immediately return the skillet to the oven.
Bake for 16 to 20 minutes, until the edges are golden brown and crisp and the pancake has risen and puffed. (I baked mine for 18 minutes on convection.)
Transfer the skillet to a wire rack and sprinkle with confectioners’ sugar.
Cut into wedges and serve with maple syrup, if desired.
One more baked doughnut treat to share. This version can (dangerously) be made very easily with one overripe banana. 😉 More fun than banana bread!
The recipe was adapted from chiselandfork.com. I incorporated whole wheat pastry flour and modified the method. The fabulous brown butter glaze was essential.
Yield: 8 mini-doughnuts
For the Doughnuts:
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup light brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp coarse salt
1/2 cup mashed banana (1 large banana)
1 large egg, beaten
2 T unsalted butter, melted
1 T milk (I used 1%)
1 tsp pure vanilla extract
For the Brown Butter Glaze:
4 T (1/4 cup) unsalted butter
4 to 5 T confectioner’s sugar, sifted
1 tsp vanilla extract
pinch of coarse salt
To Make the Doughnuts:
Preheat oven to 375°F, preferably on convection. Spray 8 wells of a mini-doughnut pan with non-stick cooking spray.
In a large bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg and salt.
Add mashed banana, egg, melted butter, milk and vanilla extract and stir until just combined.
Using a small cookie scoop, distribute the batter into the prepared 8 wells of the pan, about 3 scoops of batter per well. Using an offset spatula spread evenly. (Alternatively, place batter in ziploc bag and squeeze out air. Cut corner of bag. Pipe the batter evenly in the pan.)
Bake for 7 to 9 minutes or until a toothpick inserted into the center comes clean.
Remove from oven and let rest on a rack in the pan for 5 minutes. Then remove from pan and let cool completely on a wire rack.
To Make the Brown Butter Glaze:
Heat the butter in a small saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Immediately remove from heat and transfer to a heat-proof, shallow bowl to stop the cooking process.
Add the sifted confectioner’s sugar one tablespoon at a time, whisking after each addition. Add enough sugar to reach desired consistency.
Whisk in a pinch of salt and vanilla extract.
Dip each doughnut in the glaze and place back on cooling rack.
My kids ate this tender and delicious soda bread with their bowl of celebratory Lucky Charms for breakfast this morning. 😉 It was also wonderful on its own with and without a little butter and jam. It could be warmed and served with dinner as well.
The recipe was adapted 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 incorporated whole wheat pastry flour, unsalted butter, coarse salt and modified the baking time for a convection oven. My husband thought that it may be the best version I’ve ever made. Great.
Yield: two 7 to 8-inch round loaves
2 cups all-purpose flour
2 cups whole wheat pastry flour
2 T granulated sugar
1 T baking powder
1 tsp baking soda
1 1/4 tsp coarse salt
8 T (1/2 cup or 1 stick) cold unsalted butter, cut into 1/4-inch pieces
1 cup raisins
2 to 3 T caraway seeds, to taste
2 cups buttermilk (I used low-fat)
Preheat the oven to 375 degrees, preferably on convection. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
Using a pastry blender or fork, cut in the butter until the mixture resembles a coarse meal.
Add the raisins and caraway seeds and toss lightly.
Add buttermilk and mix with a fork until all dry ingredients are moistened. (The dough will be very soft and wet.)
Form the dough into a ball and turn it out onto a lightly floured board or counter. Knead for about 30 seconds or until the dough is smooth.
Divide the dough into two equal portions and shape into balls.
Place the dough on the prepared baking sheet. Using a sharp knife, cut and “X” on top of each loaf about 1/4-inch deep.
Bake for 35 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until crusty and golden. (I baked my loaves on convection for 37 minutes.)
These wonderful pancakes were a nice seasonal alternative to our usual blueberry buttermilk pancakes. They had a fabulous texture from the oats and were very light and fluffy.
The recipe was adapted from Gourmet via Epicurious.com. I used rolled oats instead of quick-cooking oats and Juici apples instead of Granny Smith. I also doubled the recipe.
We ate them topped with maple syrup and fresh apple chunks but they would also be delicious with sautéed apples. I may also use all whole wheat pastry flour next time and omit the all-purpose flour completely.
Yield: Serves 4 to 6
2 1/2 cups buttermilk, divided
1 1/3 cups rolled oats (not instant)
2 large eggs, beaten lightly
4 tablespoons firmly packed light brown sugar
1 1/3 cups firmly packed peeled and coarsely grated Granny Smith apple, excess juice squeezed out (I used a 1 3/4 Juici apples)
3/4 cup all-purpose flour (can substitute whole wheat pastry flour)
3/4 cup whole wheat or whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon coarse salt
2 teaspoons ground cinnamon
4 tablespoons vegetable oil plus additional for brushing the griddle (I used cooking oil spray on the griddle)
maple syrup, for serving
apple chunks or sautéed apples, for serving, optional
In a bowl whisk together 2 cups of the buttermilk and the oats and let the mixture stand for 15 minutes.
While the oats are soaking, peel and grate the apples. (I squeezed out the juice according to the original recipe but may skip this step next time.)
In a large bowl, whisk together the eggs, brown sugar, and the grated apple.
Stir in the flours, baking soda, salt, cinnamon, 4 tablespoons of oil, the oats mixture, and the remaining 1/2 cup buttermilk; mix well.
Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface. Brush it with the additional oil, or spray with cooking oil spray, and drop the batter by half-filled 1/4-cup measures onto it.
Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup and apple garnishes, as desired.
I am going to share a couple more breakfast recipes that use sourdough starter. I was in LOVE with these muffins! They are sweetened with pure maple syrup, are loaded with blueberries, and incorporate cornmeal. Delicious.
This recipe was adapted from King Arthur Flour. I used whole wheat pastry flour instead of all-purpose flour, and added vanilla extract. Wholesome and tasty!
Yield: 12 muffins
Preheat the oven to 425°F, preferably on convection.
Grease the wells of a 12-cup muffin pan, or line with papers and grease the inside of the papers. (I used cooking oil spray.)
Combine the dry ingredients in a mixing bowl.
In a second bowl, beat together the starter, milk, egg, melted butter, sweetener, and vanilla.
Blend the wet ingredients with the dry, taking about 20 seconds.
Gently stir in the blueberries just until blended.
Fill the cups of the prepared pan two-thirds full; sprinkle the tops of the muffins with sugar.
Bake the muffins for 17 to 25 minutes, until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan. Don’t let them cool in the pan, or they’ll steam and the outside will become tough.
Note: If using frozen berries, don’t thaw them before adding to the batter; you’ll have fewer blue streaks if they’re added frozen, just before scooping.
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.)
1 T fresh lime juice, plus more to taste (from 1/2 lime)
1/2tsp fine sea salt, plus more as needed
pinch of granulated sugar
4ounces bacon (4 slices), diced
1 1/2cups fresh or frozen corn kernels (from 2 ears if fresh)
2 T chopped pickled jalapeño, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
1cup heavy cream
1/2cup sour cream or plain Greek yogurt
3/4cup coarsely shredded sharp Cheddar (3 ounces)
3 T chopped parsley
To Prepare the Crust:
In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)
To Make the Filling and Finish the Pie:
Heat oven to 425 degrees, preferably on convection.
Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
Reduce oven temperature to 375 degrees, preferably on convection.
While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
Add cream, sour cream and eggs. Blend until you get a purée.
Using a spatula, scrape corn purée back in pan with whole corn kernels.
Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
Scrape mixture into the baked pie shell.
Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
Cover the edge of the pie crust to prevent over-browning.
Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.