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.
This is another Smitten Kitchen recipe that I couldn’t resist trying. I love baked goods that incorporate whole wheat flour and this one also includes oat bran and old-fashioned rolled oats. 🙂
The recipe was adapted from Smitten Kitchen.com. I modified the size and baking time and refrigerated the rationed dough overnight.
Yield: about 20 (1 1/2 tablespoon) cookies or 10 (3 tablespoon) cookies
4 T (50 g) raw or turbinado sugar
1/2 cup (95 g) dark or light brown sugar
1/2 cup (115 g) unsalted butter, at room temperature
1/2 tsp fine sea salt
1 large egg
3/4 tsp pure vanilla extract
1/2 tsp baking soda
3/4 tsp baking powder
3/4 cup (95 g) whole wheat flour (I used white whole wheat flour) or medium rye flour
1/4 cup (25 g) oat bran, wheat germ, wheat bran, or finely chopped nuts (such as walnuts)
1 1/2 cups (120 g) old-fashioned rolled oats
1 cup (6 oz) semi-sweet chocolate chips or chunks
flaky sea salt, optional
In a large bowl, beat sugars, butter, and salt together until fluffy, about 3 minutes.
Add egg and vanilla; beat until mixed.
Sprinkle baking powder and baking soda over the batter and beat until very well-combined. Scrape the sides of the bowl and beat again.
Scrape the bowl down and add the flour, oat bran (or another option), oats, and chocolate; mix just until the flour disappears.
Using a 1 1/2 tablespoon or 3 tablespoon cookie scoop, ration the dough. Cover with plastic wrap and refrigerate for several hours or overnight.
When ready to bake: Heat the oven to 350 degrees, preferably on convection. Line a large baking sheet with parchment paper.
Arrange the mounds of dough 2 inches apart for smaller scoops or 3 inches apart for larger scoops on the prepared baking sheet. Sprinkle the tops with a couple flakes of sea salt.
Bake 1 1/2 tablespoon cookies for about 10 minutes and 3 tablespoon cookies for 12 to 14 minutes, rotating halfway through the baking time, or until golden brown all over.
Remove from the oven and let sit for 5 minutes on the baking sheet before transferring to a cooling rack.
Note: Extra dough will keep in the refrigerator for 3 days and longer in the freezer. Freeze rationed scoops of dough on a tray and transfer to a freezer bag when solid. If baking frozen scoops of dough, add 1 to 2 minutes to the baking time.
I am going to take a break from my quick weeknight dinner posts (I have several more) to post a few sweet treats. Back to school treats are very important in our house. 🙂
This cake can be served for dessert or as a very special snack or breakfast. We ate it for breakfast. I recommend eating it as soon as possible 😉 , but, it should keep fresh for several days in an airtight container at room temperature. I made it in a standard loaf pan this time, but I plan to make it in my fluted loaf pan on the next occasion.
The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I weighed the dry ingredients and reduced the baking time. Just as yummy as a farmstand apple cider doughnut!
Yield: One 9-inch loaf
For the Cake:
8 T (1 stick) unsalted butter, plus more for pan
1 1/2 cups apple cider
1/2 cup sour cream or buttermilk
1 tsp pure vanilla extract
1 1/4 cups plus 2 T (172 g) all-purpose flour (can substitute 63 g with whole wheat flour)
2 T (15 g) cornstarch
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
2 large eggs, at room temperature
3/4 cup (150 g) granulated sugar
For the Topping:
big pinch of kosher salt
1/4 cup (50 g) granulated sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1 T unsalted butter, melted
1 T reserved reduced apple cider (from above)
Place a rack in middle of oven; preheat to 325°, preferably on convection.
Lightly butter an 8½ x 4½” or 9×5″ loaf pan. Line with parchment paper, leaving overhang on both long sides. Lightly butter the parchment. (I used cooking oil spray and a metal loaf pan.)
Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes.
Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside.
Transfer remaining reduced cider to a small bowl or glass measuring cup and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
Melt 8 tablespoons of butter in same saucepan (no need to clean) over low heat. Let cool slightly.
Whisk flour, cornstarch, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl to combine.
Vigorously whisk eggs and 3/4 cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. (I used a stand mixer with the paddle attachment.)
Whisking constantly (with the mixer on low-speed), gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan (no need to clean).
Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.
Scrape into pan and set on a rimmed baking sheet.
Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 50–80 minutes. (I baked mine for 55 minutes.)
Transfer pan to a wire rack and poke top of cake all over with a toothpick.
Spoon 3 tablespoons of the reserved reduced cider over; let cool 10 minutes.
Meanwhile, make the topping: Mix a big pinch of salt, remaining 1/4 cup (50 g) sugar, 1/2 tsp cinnamon, and 1/4 teaspoon nutmeg in a small bowl. Melt remaining 1 tablespoon butter in reserved saucepan and mix into remaining 1 tablespoon reduced cider.
Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides.
Brush warm butter-cider mixture over top and sides of cake.
Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar).
Remove parchment and let cool completely before slicing.
Do ahead: Cake can be made 4 days ahead. Store tightly wrapped or in an airtight container at room temperature.
These scones were absolutely fabulous- very tender and flaky. Half of the butter is fully incorporated into the dough, making them tender, and the remaining butter is kept intact and only dusted with flour, as in a traditional scone, resulting in flakiness. I loved that they were sweetened with maple syrup and incorporated whole wheat flour.
This recipe was adapted from Joanne Chang of Flour Bakery + Café in Boston, via The New York Times, contributed by Dorie Greenspan. I drizzled the glaze and modified the size and baking time. Amazing.
½cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature
½cup/120 milliliters pure maple syrup
5 tablespoons/⅓cup/80 milliliters buttermilk, at room temperature
1large egg yolk, at room temperature
1cup/125 grams fresh blueberries
For the Maple Glaze:
½cup/60 grams confectioners’ sugar
4 to 5tablespoons maple syrup
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed.
Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed.
Stir in the blueberries.
With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour.
Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in.
Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, preferably on convection, and position a rack in the center. Line three rimmed baking sheets with parchment paper.
Using a 3 tablespoon ice cream scoop, scoop out 18 mounds of chilled dough, and place them on the prepared baking sheets a few inches apart. (I placed 6 per sheet.)
Bake scones for 18 to 20 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a drizzle-able glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
Remove the scones from the oven and let cool for 5 to 10 minutes before drizzling with glaze.
When I saw these strawberry muffins, I knew that they would be a perfect addition to my tried and true strawberry recipes. They were very tender and minimally sweet- a perfect summer breakfast.
This recipe was adapted from Bake from Scratch, via Cooking with Aunt Juju.com. I incorporated whole wheat flour and modified the topping. The recipe also included a ricotta glaze for the topping which would also be a tasty option (see link above). Nice.
Yield: 16 muffins
1 1/4 cups all-purpose flour
1 cup whole wheat or white whole wheat flour
2 tsp baking powder
1/2 tsp fine sea salt
3/4 cup granulated sugar
2 tsp lemon juice or 1 tsp lemon zest
1 cup whole milk ricotta cheese
2 large eggs
2/3 cup whole milk
1/4 cup vegetable oil
2 tsp vanilla
1 1/4 cups diced fresh strawberries
turbinado sugar, for topping
Preheat the oven to 350 degrees, preferably on convection.
Spray 16 regular muffin wells with cooking spray or use liners.
Whisk the flours, baking powder, salt, and sugar in a large bowl; set aside.
In a medium bowl whisk the ricotta cheese until smooth.
Add the eggs, milk and lemon zest or juice; whisk until smooth.
Add the oil and vanilla and stir until combined.
Add this mixture to the flour mixture and fold in with a spatula; gently fold in the strawberries.
Divide the batter among the 16 prepared wells, filling about three-fourths full.
Sprinkle the top of the batter in each well with turbinado sugar.
Bake for 15-25 minutes, until a cake tester comes out clean. (mine were ready in about 17 minutes.)
Cool in the pans for 5 minutes; remove. Finish cooling on the racks.
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.