Sweet Creamy Cake

 I've learned a new bundt cake, this one from Food52 called the Sweet Cream Bundt.  It's got an eggy texture and a scent like a Chinese egg custard tart.  So far each member of my family has had two pieces!  And I'm taking it to an informal gathering later this evening.  Should be fun. . . We've had a few during COVID, one for my birthday and a few on Zoom.  We might scarf paint later this summer.

Sweet Cream Bundt

1 1/4 cups sugar

• 1 1/4 cups flour
  
• 2 tablespoons baking powder
  
• 4 large eggs
  
• 1/2 cup cold water
  

Combine the sugar, flour, and baking powder.  Separately, combine eggs and water until smooth.  Then add egg mix to dry mix and mix until smooth.  Bake at 350F for 25 minutes or until golden brown.  Keep in bundt pan and pour into cream mix while still hot.

• 1 1/2 cups heavy cream
  
• 2 tablespoons butter
  
• 2 tablespoons sugar
  
• When you take cake out of the oven, combine the above cream, butter, and sugar and microwave until hot but not boiling (under 2 minutes.)  Pour into cake still in bundt pan and let sit for 15 minutes.  Then loosen the cake and turn it out.

• Maple drizzle
• 1 1/2 cups powdered sugar
  
• 2 tablespoons butter, melted
  
• 2 teaspoons maple extract
  
• 2 tablespoons milk, plus more as needed to yield a thin icing
• When cake is cooled, you can mix this glaze and drizzle over cake.  

Memorial Day Weekend Plans

It's moist here in CT, with rain headed our way.  The cool, even chill, breeze that was here most of the week is gone.  Everything is sticky.  Neither my hair nor my towel dried overnight.  But all things change.  There will be rain soon and then cool, 40s temps tonight.

Almost by definition, I am not usually comfortable with discomfort.  A friend of mine notes that she knows the art of the uncomfortable.  I can tap into it, sometimes, but not usually.  Mostly when there isn't much choice and I'd rather not wallow.  That's how I feel today, so far.

It's Memorial Day weekend, which means no school on Monday.  Not being a military or patriotic family, we rarely do much to observe this one.  We talk about lives lost in war, but the whole "they died for our freedom" has been tainted for me by recent conflicts that are more about oil money and protecting economic interests of petroleum companies than anything else.  Liberty and freedom are not synonymous with the ability to make money, even if the current, highly-charged discussion about the pandemic seems to equate the two.

With the pandemic and our continuing stay-home, we won't be doing much of anything out of the ordinary.  We might take a drive; we might sit by our firepit when the weather changes.  Last night, Bud played in a video game tournament, a Splattfest.  I worked on a crocheted baby blanket.  This morning, Mama and Sis are sleeping it.  Bud is dancing to the new mixtape dropped by Agust D aka Suga of BTS.  We both loved the Daechwita video with its historical Joseon setting and savage lyrics (and various Easter eggs, including Jin and Jungkook.)  We were supposed to be at the BTS concert this evening at MetLife stadium, the third time we would have seen them in concert.  But that was, rightly, cancelled.  Hopefully, we'll get to see them again live. 

I do have some ideas for the weekend.  I've already been crocheting this morning, realizing I could make my own hair scrunchie.  I don't know why I didn't realize this before; I've even seen them at crafts fairs.  Maybe because I'm wearing scrunchies more these days, as my hair grows and I don't go out!  I got the next instructions for my Annie's Afghan Kit, which is a lovely striped blanket with a variety of stitches.  I enjoy learning new techniques and growing the blanket slowly.  Almost done. I'll work on that this weekend.

Otherwise, I might do some nature journaling or Zentangling.  I might watch a series of meditation videos.  I want to make buttered noodles from my Aunt T's recipe.  Buttered croutons would make it extra special.  Mama and I have talked of going for a drive to the covered bridges.  And doing another local outing somewhere outside with the kids.  We'll see how the weather goes. 

I think its about resilience, acknowledging what we've lost while persisting through.  We aren't often called on to be resilient and this has caught us all off guard, I think.   As an individual, family, community, particularly in the white and/or upper classes, we just aren't used to prolonged deprivation, loss, inconvenience, much less pain and suffering.  For me, part of resilience is not letting "what if" thinking or anxiety alter my actions or emotions for too long, i.e. not wallowing, dwelling, or ruminating.  I try to acknowledge that it's difficult, recognize I can't control the situation, and do the next right, needful, or kind thing, with a nod to the idea of "is it kind, true, necessary?" 

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Aunt T’s Hot Buttered Noodles

Aunt T used to bring these to Family Christmas—a real treat! I love the croutons, especially. She gave me a personal lesson during the 2000 holidays so now I know how to knead dough.

3 yolks (or whole eggs) appx. 2 teaspoons salt appx. 1 cup milk
3-4 cups flour
Mix with forks til stiff. Knead with 1⁄4 cup flour. Roll till really thing. Dry on paper towels/bags. Refrigerate until use. Boil til tender in unsalted water. Stir.
Croutons
margarine/butter
Melt butter in pan and add bread cut into cubes. There must be butter left once the bread is added. Cook on medium. Pour over noodles.

Aunt Tricia

Alternate: Buttered Noodles
2 egg yolks
twice as much milk as yolk
Salt
Add flour until like bread.
Place on floured wax paper and knead, working in more flour. Divide in 2 parts and roll out. Dry—check in 2-3 hours.
Roll and cut into strips.
Boil water and cook noodles until tender.

Aunt Tricia
1 cup (3 1⁄2 oz.) elbow macaroni 1⁄2 lb (8 oz.) Velveeta
1⁄4 cup milk
dash of pepper
1 tablespoon flour

Serve with croutons cooked in butter.

Rewards

It's a beautiful weekend, but I'm inside for the most part.  Mainly because I twisted my left ankle last week and I've put a boot on it (the boot from my bum right ankle last spring.)  So, I've mostly been on the couch, doing school work and learning a new crochet technique.  But I did feel better yesterday and did a bit of baking.  I made this poundcake recipe from Melissa Clark in the NYTimes--I really liked her citrus cornmeal poundcake, with all its flexibility.  And I sure used it here:  I added in all the options!!!  It was really good--I thought the zest was too bitter from this particular orange--but everybody really liked it.  It was easy and worth doing again, maybe even try it without all the extras.

Now Sis might make me some shortbread.  See, she had misplaced something and had been looking for a long time. And I found it in 10 minutes--and a baking project was my reward!  And I get to choose.  I have two shortbread recipes--both from Melissa Clark!--and so I want one of these.

I'll tell you about the crochet when I have some pictures.

Melissa Clark’s Snickerdoodle Poundcake (with Chocolate Chips)

1/2 cup butter

1 cup sugar--light or dark brown or granulated

2 eggs, beaten well

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon vanilla extract (with a dash of almond)--can also be shot of rum or Bourbon

1 teaspoon grated citrus zest (optional)

1/4 teaspoon cardamom (optional)

1/2 cup sour cream (or Greek or plain yogurt, mascarpone, creme fraiche, buttermilk or soured whole milk--which you make by adding 1 tablespoons lemon juice or vinegar)

1 1/2 cups flour

1/2 to 3/4 cup optional mix-ins:  nuts, dried fruit, chocolate chips, or mix of these

Topping:

1 1/2 tablespoons brown sugar

1 teaspoon cinnamon

Start by heating your oven to 350 degrees and greasing 9 x 5 loaf pan.  and Beat butter with sugar.   Add eggs, one at a time, beating well.  Then add  cinnamon, cardamom, baking powder, salt, baking soda, vanilla extract and, if desired, orange zest. Beat til smooth.

Add in 1/2 cup sour cream and mix well. Then add 1 1/2 cups flour beating until smooth.  If mix-ins are desired, stir in and pour batter into a buttered loaf pan.

Break up the brown sugar with your fingers, then sprinkle the mixture on top of the cake. It looks like a lot of topping. It is a lot of topping, but in a happy, more-is-more kind of way.

Bake for 40 to 50 minutes, until the top springs back when lightly pressed. Let it cool in the pan completely before starting to slice off slivers until the thing is gone.

NYTimes One Pot Shortbread

2 cups flour

1/4 cup rice flour (or cornstarch or more flour)

1/4 cup sugar

1/2 teaspoons salt

1 cup melted butter (if salted, reduce amount of salt)

1 teaspoon flavoring:  citrus zest, vanilla extract, ground cardamom (or see variations below) Good alone.

Preheat the oven to 350 degrees and line an 8- or 9-inch square pan with parchment paper. 

In a bowl, whisk together flour, sugar, and salt. Stir in a cup of melted unsalted butter. Add any optional flavors.  Press the dough into the pan, and bake it until golden on top, 35 to 45 minutes.

When you remove it from the oven, shower the top with more sugar and be generous. Use a butter knife to cut the shortbread into bars in the pan while it’s still hot (or it will crumble.)

NYTimes Shortbread 10 Ways

2 cups/250 grams all-purpose flour

⅔ cup/150 grams granulated sugar

¾ teaspoon fine salt

2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks

Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)

Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

TIPS

Here are nine variations for the master shortbread recipe above.

• Scottish Shortbread: Use 1 1/2 cups all-purpose flour and 1/2 cup white rice flour.
• Tender Shortbread: Substitute confectioners' sugar for the granulated sugar, and 1/3 cup cornstarch for 1/3 cup of flour.
• Vanilla Bean Shortbread: Split a vanilla bean in half lengthwise and use the back of a knife to scrape out the pulp. Pulse the pulp into the flour-sugar mixture before adding butter. Or add up to 1 teaspoon vanilla extract with the butter.
• Citrus Shortbread: Add 1 to 1 1/2 teaspoons finely grated lemon, lime or orange zest with the flour. Add up to 1 teaspoon orange blossom water with the butter if desired. These are classic with poppy seeds.
• Nut Shortbread: Grind 1/2 cup toasted nuts in the food processor with the flour before combining with remaining ingredients.
• Spice or Seed Shortbread: Add up to 1 teaspoon spices, like ground cinnamon, ginger, nutmeg or cardamom, or seeds like caraway or anise. Or add up to 3 tablespoons poppy or sesame seeds.
• Brown or Maple Sugar Shortbread: Substitute 1/3 cup light or dark brown sugar or maple sugar for the granulated. This yields a slightly softer shortbread.
• Cornmeal or Whole Wheat Shortbread: Substitute up to 1/2 cup cornmeal or whole wheat flour for 1/2 cup of all-purpose flour. Season with spices, seeds, citrus or rosemary if desired.
• Buckwheat Shortbread: Substitute up to 1/3 cup buckwheat flour for 1/3 cup of all-purpose flour.

Great Food Week

With four people home for three meals and untold number of snacks, we're doing a lot of cooking (and lots of dishwashing.)  But even by our new standards, we did a lot of cooking this week.  And it was amazing!  Sis has a new interest in fudge and we actually had all the necessary ingredients for an easy batch.  She made it all by herself and it was a delicious success.  So good!  Next she's going to make a recipe from my Oh, Fudge! cookbook, which has complicated, authentic recipes.  Bud, inspired by my Indonesian friend's gift of homemade cooked-tuna sushi, seaweed sheets, and a rolling mat, made his own sushi this weekend with Mama.  They used canned tuna (Albacore in oil, I think, from Whole Foods) and some of the Chinese pickled veg we had in cans.  They even vinegared the rice, just like Jiro does in the documentary Bud likes.  They liked it so much, Bud has made it three more times!

Not to be outdone, Mama has made several incredible dishes in the last several days.  From the back of the novel, Fried Green Tomatoes at the Whistle Stop Cafe, Mama and Sis made smothered pork chops.  It uses bacon and a cream-gravy, where I usually used onions and made chicken-stock gravy.  Theirs was amazing!  I think you could skip the step with breading the pork chop and make it with olive oil instead of bacon fat.  It would be almost as good and much easier (I won't go as far as "healthy.")  To go with this Southern dish, Mama and Sis adapted some of our canned goods--yams and green beans--to Southern versions.  Best meal in a long time.  I should've made biscuits or corned bread!

And then last night, using up some mushrooms we had and some arborio rice from the very back of the cupboard, Mama pulled a delicious risotto out of her hat!  We used to make a lot more risotto, before the kids, and it looks like, judging by the enthusiasm last night, we'll be eating more risotto.

Lastly, just so I can make a contribution, I made Peanut Butter Quick Bread from a Depression-era recipe that is going around FB right now.  I had shared the recipe with friends but noted I was out of peanut butter.  A kind friend took pity--yes, first world problems--and bought me crunchy peanut butter, which I love (truly, it's an addiction.)  So I made the bread and shared it with her.  So good!  So, so good.

I wonder what this coming week will find us eating. . . . 

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Fudge

4 tablespoons (1/2 stick) butter, plus extra for greasing the pan

1 pound semisweet or bittersweet chocolate

1 (14-ounce) can sweetened condensed milk

⅛ teaspoon salt (optional)

½ cup chopped nuts (optional)

Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.

In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.

Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.

Smothered Pork Chops

4 slices bacon

4 large thick pork chops

1/3 cup flour

salt and pepper

1 ½ cups milk

Fry the bacon first, then dip the chops in flour, with salt and pepper.  Save what’s left of the flour.  Fry your chops in the hot bacon drippings until brown on both sides.  Turn down heat, cover, and cook till chops are tender and thoroughly cooked—about 30 minutes.  Stir your leftover flour into the fat and cook until browned.  Pour the milk over the chops and simmer until gravy is thickened.

Pandemic Green Beans

In pot, saute chopped onion then add green beans (fresh, canned, frozen).  Heat until cooked.  Add salt, pepper, and about 1 tablespoon of vinegar of your choice.

Pandemic Sweet Potatoes

Drain can of Sylvie’s sweet potatoes.  Place in baking dish.  Sprinkle with brown sugar and pats of butter.  Bake until heated through.

Mushroom Risotto a la NYTimes

6 to 7 cups chicken, vegetable or garlic broth or stock, as needed

 Salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

½ cup finely chopped onion, or 2 shallots, minced

¾ to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)

2 garlic cloves, minced

2 teaspoons fresh thyme leaves or chopped sage

1 ½ cups arborio or carnaroli rice

½ cup dry white wine, such as pinot grigio or sauvignon blanc

1 cup frozen peas, thawed (optional)

2 tablespoons chopped fresh parsley

½ cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano

Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.

Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.

Turn up heat and add mushrooms.  (NOTE: Mama flavored the mushrooms with marsala.) Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.

Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.

Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.

Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

Bud's Sushi

• Prep rice
• Mix water with 1-2 tsps vinegar
• Dipping your hands into vinegar water, scoop rice and apply thin layer over a sheet of seaweed
• Lay strips of fillings (tuna, pickles, cucumber, etc)
• Using sushi mat, roll the sushi, pressing firmly
• Cut into slices and eat plain or with soy sauce

Bud's Tuna salad

• Mix about 2 spoons of mayo into the tuna and mash together
• Add in finely chopped other ingredients - namely, raw onion, gherkin slices, and celery pieces
• If desired, spread onto bread with a slice of cheddar cheese and broil for a tuna melt

Peanut Butter Quick Bread

As described by the website, "Originating from the 1932 Canadian cookbook, Five Roses: A Guide to Good Cooking by Elizabeth Driver, the Depression-era recipe went viral on Reddit around eight months ago, soon after being shared to the online food channel Glen & Friends Cooking."  I used about a third whole wheat flour and crunchy peanut butter.  I imagine it would also be great with almond butter, perhaps oatmeal or oat flour.  I'll definitely be making it again.

2 cups all purpose flour

¼ cup sugar

4 teaspoons baking powder

½ teaspoon salt

1⅓ cups milk

½ cups peanut butter

Preheat oven to 325 degrees.

Mix together dry ingredients.

Mix in the milk, then the peanut butter.

Scrape into greased loaf pan and bake for about 1 hour.

Corona-Cooking: (Not Quite) The Wolf at the Door

We have been lucky to experiment with some new recipes, making use of what we have at home.  We're getting grocery deliveries every two weeks, which is just long enough to run out of milk.  But we found that diluted evaporated milk in cans works, even for the picky cat who asks for milk each morning when I make iced coffee.  I've included recipes below that we've made and ones we're thinking of making.  There have been a ton of various bread recipes (and here) posted on Facebook, also lots of pantry cooking and 5-ingredient pasta ideas.  Some are more ambitious than others--like when Sis made her own puff pastry for the first time for custard tarts yesterday!!!  Very impressive.  I also taught Bud how to boil eggs, because he likes egg salad.  

I'm hoping to plant some zucchini soon, so no doubt there will be a long post of those recipes eventually.

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We made it!

Egg Salad

4-6 hardboiled eggs, peeled

1-2 tablespoons mayonnaise

2-3 teaspoons mustard (your choice)

salt, pepper to taste

optional add-ins:  1/4-1/2 cup shredded cheddar cheese, 1 cup chopped ham, 1/2 cup chopped pickles, salsa (drained), pimentos, tuna fish, celery, red onion

How to boil eggs:  place eggs in bottom of pot and cover with cold water.  Bring to a boil.  Turn off heat and let sit about 12 minutes (for fully hard boiled.)  Drain and rinse in cold water (you can even return them to the pot to soak in cold water.)  Refrigerate or peel when touchable.

In bowl, chop up eggs.  Add remaining ingredients, stirring gently.  Season to taste.  Refrigerate.  Serve with bread, crackers, whatever.  

Mommy Hungry

Oatmeal Quick Bread

1 cup old fashioned rolled oats 

1 cup milk

1 cup plain yogurt

1/4 cup oil(veg, canola, sunflower)

1/4 cup honey

1 large egg

1 1/3 cups  whole wheat flour

1 cup  all-purpose flour

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1 1/4 teaspoons salt

Preheat overn to 375F. Grease a 9x5 inch loaf pan with butter or coconut oil Set aside.

Mix together oats and wet ingredients until blended.  Set aside for at least 45 minutes.

In a separate large bowl, stir together the remaining ingredients.

Gently stir the yogurt mixture into the flour mixture until just combined; do not overmix.  If mixture is too dry, add 1/4 cup milk

Spread mix evenly in loaf pan and sprinkle a few more oats on top.

Bake for 50-55 minutes or until golden brown.

Cool completely.

Store the bread at room temperature for 3 days or keep refrigerated for up to a week. 

Sauerkraut by Food52
1 1/2 Tablespoons kosher salt to every 2 1/2 to 3 lb cabbage, shredded
or any other veg, like carrots, apple, beets, bell peppers, Brussels, kale, turnips, kale, kohlrabi
spices
sterilized jar (add boiling water)
spices, as desired:  caraway seed, fennel seed, peppercorns, thinly sliced chiles, smashed garlic cloves, fresh smashed turmeric root, fresh smashed horseradish, whole fresh cranberries, juniper berries, fresh smashed ginger root, star anise, coriander seeds, dill seeds, cumin seeds

Shred cabbage and place in large boil.  Rub in salt firmly, repeat over 1-4 hours, until brine develops.  Transfer to ceramic or glass container.  

If there is not enough brine, add 2% saltwater (1 cup water + 1 teaspoon salt) to cover liberally.  Cover with large cabbage leaf and press with smaller jar.  Cover with cloth.  Put in cool, dark place.

Check in 4 days.  Skim any white scum/foam or mold.  Taste.  Ferment until flavor desired, up to 4 weeks (very long.)

Store in fridge for up to 6 months.  


Pasta Carbonara

12 oz pasta, cooked al dente (spaghetti and linguine are traditional)—save a cup of pasta water

2 eggs plus 2 yolks

1/3 cup grated Parmesan and grated Pecorino Romano (or 2/3 of one kind)

garlic, optional—grate into egg

3-4 slices bacon, diced

chopped onion, optional

In a large skillet over medium-low heat, cook 3 or 4 slices of diced bacon (or 3 or 4 ounces guanciale, pancetta or even salami, if you’ve got some on hand) until golden. Depending on how fatty the bacon is, you might need a drizzle of olive oil in the pan to get it rendering. Cook til golden, not crispy.  Remove bacon pan from heat.

You want the pan to be very warm when you add the pasta, but not so hot that you overcook the egg mixture.

When the pasta is drained, add it to the warm bacon pan, along with a big splash of reserved pasta cooking water, and toss well. Add the egg mixture and toss energetically for a minute or two, until everything is well coated and creamy. If the mix seems dry, add another splash of pasta water. Top with loads more grated cheese, a drizzle of olive oil, and a sprinkle of freshly ground black pepper or red-pepper flakes.

Chinese-Portuguese Custard Cups a la NYTimes

14 ounces all-butter puff pastry, thawed if frozen

1 cup/200 grams granulated sugar

1 cinnamon stick

1 cup plus 6 tablespoons/330 milliliters whole milk

½ cup/65 grams all-purpose flour

6 large egg yolks

 Ground cinnamon, for serving

On a lightly floured surface, roll puff pastry into an 18-inch/46-centimeter square. Starting with the edge closest to you, tightly roll the dough into a log. Wrap in plastic wrap and refrigerate until very firm, at least 30 minutes and preferably overnight.

Heat the oven to 500 degrees and arrange the oven racks in the top third and lower third of the oven. Place 2 cookie sheets on the oven racks while the oven heats.

In a medium saucepan, combine sugar, cinnamon stick and 2/3 cup/165 milliliters water. Bring to a boil and cook 1 minute. Turn off heat and let stand until you’re ready to use it.

Roll the firm log of pastry on a lightly floured surface until 1 inch/2 1/2 centimeters in diameter. Trim the ends, then cut the log into 1/2-inch/12-millimeter slices. (You should have 48.)

Using a rolling pin, roll one of the pastry rounds into a 2 1/2-inch/63-millimeter circle. Place pastry into the cavity of a mini-muffin tin, and press to evenly flatten the dough against the bottom and sides of the cavity, extending about 1/16 inch/3 millimeters above the rim of the pan. The dough should be about 1/16 inch/3 millimeters thick, with the bottom a bit thicker than the sides. Repeat with the remaining dough, chilling the cut rounds if dough becomes difficult to roll. Refrigerate crusts until firm, at least 10 minutes.  

While the dough chills, finish the filling: In a small saucepan, heat 1 cup plus 1 tablespoon/255 milliliters milk over medium-low heat until bubbles begin to form around the edges.

In a large bowl, whisk flour with the remaining 5 tablespoons/75 milliliters milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over medium-low heat, whisking constantly, until thickened, 5 to 10 minutes.

Place the yolks in a large bowl. Whisking constantly, add hot milk mixture to eggs in a slow stream until fully incorporated. Strain through a fine-mesh sieve. Pour warm filling into pastry shells until they’re three-quarters full.

Transfer tarts to the cookie sheets in oven and bake until the shells are golden brown and crisp, and the custards are golden brown and darkened in spots, 15 to 19 minutes.

Let cool in the pans on a wire rack for 5 minutes, then pop out tarts to continue cooling on the racks for another 5 minutes. Sprinkle with cinnamon and serve warm.

Bon Appetit Puff Pastry

2 Tbsp. sugar

1½ tsp. kosher salt

2½ cups all-purpose flour, plus more for surface

1¼ cups (2½ sticks) chilled unsalted butter

Whisk sugar, salt, and 2½ cups flour in a large bowl to combine. Grate ½ cup butter on the large holes of a box grater directly into bowl (work quickly so the butter doesn’t soften too much in your hands). Thinly slice remaining ¾ cup butter and add to bowl. Toss to coat butter, then quickly smash slices with your fingers into smaller, flatter pieces.  Gradually drizzle in 7 Tbsp. ice water, tossing constantly with a fork to distribute. Using your hands, knead dough a couple of times in bowl to bring together in large clumps. Transfer clumps to a piece of plastic wrap, leaving dry bits behind. Toss dry bits in bowl, drizzling in more ice water by the teaspoonful as needed, until they hold together when squeezed in your hand (it will be very dry, which is normal). Add to dough on plastic and wrap tightly, forming into a 6" square. Flatten, pushing dough into corners and pressing out any air pockets. Chill 2 hours. Let dough sit at room temperature about 4 minutes to soften. Roll out on a lightly floured surface into a long rectangle about ¼" thick.  Fold into thirds like a letter and rotate 90°. Repeat rolling and folding process, dusting with more flour as needed. Rewrap tightly and chill at least 30 minutes before using. Do Ahead: Dough can be made 2 days ahead. Keep chilled.

Maggi Beef by Mama, a la Gong

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Mama Teacher's After-School Banana Bread, based on a Magnolia recipe
She brought us some during physical distancing; it was amazing!!!  

8 tablespoons salted butter, melted and cooled
1 cup packed light brown sugar
2 large eggs, beaten
1 1/2 teaspoons vanilla extract
4-5 very ripe bananas, mashed
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chocolate chips
1 to 2 tablespoons granulated sugar

Preheat oven to 350F.  Grease 8x8 pan or line with parchment.

Beat together butter, sugar, eggs, and vanilla. Add bananas and mix until combined.

In another bowl, whisk flour, soda, and salt.  Add dry ingredients to the wet and mix until just combined.  Add chocolate chips and stir until combined.

Pour batter into prepared pan and spread it evenly.  Sprinkle with granulated sugar.

Bake about 45-50 minutes until tester comes out clean.  Cool in pan on a rack slightly.

Store at room temperature for up to 2 days.

Mama Teacher adapted

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To Try:

Coconut Macaroons from NYTimes

Classic:
1 egg white, whipped til frothy
1 cup shredded unsweetened coconut to the egg white
1/4 cup sugar (2 tablespoons if sweeteened coconut)
dash of extract (vanilla, almond, coconut, lemon, orange, orange blossom)
grated zest
pinch of salt

Cakey Macaroons:
1/2 cup each shredded coconut and ground almonds (almond flour or ground in processor)
1 whole egg, whipped
1/4 cup sugar (2 tablespoons if sweeteened coconut)
dash of extract (vanilla, almond, coconut, lemon, orange, orange blossom)
grated zest
pinch of salt

 Let mixture sit 30 minutes.  Wet hands and roll into balls.  Bake on a parchment-lined baking sheet or in mini-muffin tins.  Bake at 350 degrees for 13 minutes. Keep checking: They are done when the tops are firm and the edges golden.

Easy Cinnamon Coffee Cake

Cake:

½ cup butter, melted

2 eggs

1 cup sugar

3 cups flour

2 tsp vanilla

4 tsp baking powder

¼ tsp salt

1½ cups milk

Topping:

1 cup butter, melted

1 cup brown sugar

2 Tbsp flour

1 Tbsp cinnamon

Glaze:

2 cups powdered sugar

5 Tbsp milk

1 tsp vanilla

Preheat oven to 350 degrees F.

In a large bowl, mix all the cake ingredients together until well combined.

Pour into a greased 9x13 pan.

For the topping, mix all the ingredients together in a small bowl until well combined.

Spread evenly on the batter and swirl with a knife. Bake at 350 for 30-35 minutes.

For the glaze, mix all the ingredients together in a small bowl until it is a consistency like pancake syrup.

While warm drizzle the glaze over the cake and it will set into a harder glaze.

Serve warm or at room temperature.

Homemade Disney Dole Whip
For one serving, blend together 1 scoop of ice cream (we’re assuming vanilla), 4 oz. pineapple juice, and 2 cups frozen pineapple chunks in a blender until smooth,


Disney Churro Bites

1 cup water

8 tablespoons butter

¼ teaspoon salt

¾ teaspoon ground cinnamon, divided

1 ¼ cups all-purpose flour

3 eggs

1 ½ cups vegetable or canola oil

½ cup sugar

Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.

Reduce heat to low.

Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.

Add eggs, one at a time, and stir until combined. Set aside.

Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.

Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry. 

Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.

Drain churro bites on paper towel.

Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

Homemade Matzo Recipe

4 cups all-purpose flour

1 tablespoon black pepper

½ teaspoon salt

6 tablespoons honey

4 large eggs, beaten

4 teaspoons olive oil

8 tablespoons water

Preheat oven to 400 degrees.
Whisk together flour, salt and pepper.  Add the beaten eggs, honey and olive oil, and just enough of the water to make a very dry dough. Mix well, but do not overmix.

Divide into 12 equal portions and shape into balls. On a lightly floured surface, use a rolling pin to shape each ball into a thin disk, about 8 inches in diameter. Pierce all over with a fork, dough docker, or pattern tracing wheel
Bake on a sheet pan or cookie sheet for 10 minutes, or until matzos are puffed and begin to brown. Cool on racks. Should yield 12 8-inch matzos."Eat, remembering that freedom is found on the inside."

GINGER-SCALLION SAUCE:
Combine---
2 ½ cups thinly sliced scallions, both green and white parts
½ cup peeled, minced fresh ginger
¼ cup neutral oil (like grapeseed)
1 ½ teaspoons light soy sauce
1 scant teaspoon sherry vinegar
½ teaspoon kosher salt, or to taste

Water Cake by Kirbie's Craving

2 cups all purpose flour

2 tsp baking powder

3/4 cup granulated sugar

1 cup water (or even orange juice)

1/4 cup vegetable, canola or olive oil

2 tsp vanilla

1 tbsp lemon zest optional

Preheat oven to 350°F. Grease the interior of an 8 inch round springform cake pan. Line the bottom with parchment paper.

In a large bowl, add flour, baking powder, sugar. Whisk vigorously with a whisk until evenly combined.

Add water, oil, vanilla and lemon zest (is using). Whisk until batter is smooth and no lumps remain.

Pour cake batter into the prepared cake pan. Bake for about 40-45 minutes or until the surface of the cake is a light golden brown and toothpick inserted comes out clean. Let cake cool before slicing and serving. You can dust cake with powdered sugar if desired.

Chocolate Wacky Cake

by Kirbie's Cravings

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 cup granulated white sugar

1 tsp baking soda

1/2 tsp table salt

1 tsp white vinegar

1 tsp vanilla

1/3 cup olive, vegetable, or canola oil

1 cup water

CHOCOLATE GANACHE FROSTING (OPTIONAL, NOT DAIRY-FREE)

4 oz heavy cream

4 oz semi-sweet chocolate finely chopped

Preheat oven to 350°F. Line an 8 inch x 8 inch baking pan with parchment paper.

Add flour, cocoa powder, sugar, baking soda, and salt directly into baking pan. Whisk together until evenly combined.

Make two small wells and 1 large well in the dry ingredients. Add vanilla to one small well and vinegar to the other small well. Add oil to the large well. Pour the water over the top and whisk everything until batter becomes smooth and evenly combined.

Place cake into oven and bake for about 35 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting. You can top with your favorite chocolate frosting, powdered sugar, or chocolate ganache.

To make chocolate ganache: Add chopped chocolate to a medium bowl. Bring heavy cream to a simmer on the stove. Pour heated heavy cream over chopped chocolate and immediately start to mix until the chocolate is completely melted and smooth. Let chocolate ganache cool at room temperature or in the fridge until it becomes firm enough for frosting the cake.

Chocolate Chip Bundt Cake

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup unsalted butter* softened to room temperature

1 3/4 cups white sugar

1 tablespoon vanilla extract

4 large eggs*

3/4 cup sour cream* full-fat

1 1/2 cups mini chocolate chips

Chocolate Ganache

4 oz semi-sweet chocolate or dark

1/3 cup heavy cream 

Preheat the oven to 350F degrees.

In a large bowl whisk together the flour, baking powder and salt.

In a separate large bowl beat together the butter and sugar until fluffy (about 3-5 minutes).

Add in the vanilla extract and beat in the eggs 1 at a time.

With the mixer on low speed, mix in about 1/3 of the flour mixture followed by about 1/2 of the sour cream. Turn off the mixer and scrape down the side of the bowl.

Repeat the process until all the flour and sour cream are incorporated.

Gently stir in the chocolate chips.

Brush/spray a 12-cup bundt pan with pan release, or grease well and sprinkle with flour.

Spoon the batter into the prepared pan and smooth the top.

Bake in the preheated oven for 55-65 minutes, or until an inserted toothpick comes out clean.

Cool the cake in the pan for at least 30 minutes, then carefully invert onto a cooling rack and continue cooling.

Chocolate Ganache

Chop the chocolate into small pieces and place in a heatproof bowl.

Heat the cream until almost boiling, then pour the hot cream over the chocolate.

Let sit for 2 minutes, then whisk until smooth.

Drizzle (or pour) the chocolate over the bundt cake.

Ricotta Pie from J.C.

2 lbs ricotta (whole milk is best)

3/4 cup sugar

3 eggs

1 teaspoon vanilla

3/4 cup mini chocolate chips

2 chocolate pie crusts

Beat eggs.  Add sugar and beat. Beat in ricotta and vanilla.  Fold in mini chips. Pour into pie crusts.  Bake in 325F oven until set, approximately 45 minutes.  

(My note:  I might add orange zest and extract.)

Homemade Pasta Noodles by I.Z.

500 grams of all purpose flour (about 4 cups)

5 eggs

Put flour on clean surface in a mound and make a well in the middle for the eggs.  Incorporate the flour and eggs into a dough with your hands.  Roll out sections of pasta into thin sheets no thicker than a nickel.  

To make ravioli:  brush egg wash over a sheet of pasta.  Drop filling on dough by teaspoonsfuls about one inch apart.  Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling.  Press firmly around the filling to seal.  Cut into individual ravioli with a knife, pizza cutter, or ravioli form.  Seal the edges.

Once your pasta is cut, toss into a pot of salty boiling water until the pasta floats.

Easy 5-Ingredient Bagels

1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*

2 teaspoons baking powder, make sure it's not expired or it won't rise

3/4 teaspoon kosher salt, use less if using table salt

1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky

1 egg white, beaten (whole egg works fine too)

optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)

Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Vermont Cheddar Gougeres from Yankee Magazine

8 tablespoons (1 stick) salted butter

1 cup water

1 cup all-purpose flour

5 large eggs

1 1/2 cups grated extra-sharp cheddar cheese

1/8 teaspoon freshly grated nutmeg

1 teaspoon freshly ground black pepper

Preheat oven to 425°. Line two baking sheets with parchment paper. Heat butter and water in a medium saucepan over medium-high heat until butter is melted and mixture comes to a low boil.

Turn heat to low, add flour, and stir vigorously until mixture coheres and pulls away from the sides, about 1 minute. Remove pan from heat.

Add eggs, one at a time, stirring vigorously after each. Dough will separate after each addition; keep stirring until it forms a smooth paste. Stir in cheese, nutmeg, and pepper (the dough should still be hot enough to melt the cheese).

Drop mixture in heaping teaspoonfuls onto the baking sheet (for a prettier presentation, you can pipe the batter into 1 1/4-inch mounds). Bake until puffed and brown, about 30 minutes. For extra-crisp puffs, pierce each one with a knife, then turn off the oven and put the puffs back in for 10 minutes.