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Category Archives: Baking

In the 1980s-90s, my husband and I lived in a rural area called Blue Jay, located on the Ohio/Indiana border.  My husband had a huge garden and every kind of berry bush and fruit tree that does well in our area.  My favorites were the black raspberries and we got bumper crops year after year.  I used them in every conceivable way, but regret that I found this recipe after we had to leave our country home and all the wonderful berries.  It’s a quick, easy way to turn 1-½ cups of fresh raspberries into a delicious dessert with a little cake and lots of berries.

Butter is melted in the oven in a 9-inch pie plate.  Then cake batter is poured over the butter (no stirring) and berries are scattered on top along with a sprinkling of sugar.  The cake rises up over the berries to form a thin layer and is delicious warm from the oven or at room temperature.

Raspberry Mountain


¼ cup butter, cut into small pieces
½ cup all-purpose flour
1/4 cup granulated sugar
Dash of salt
¼ tsp. nutmeg
¾ tsp. baking powder
1/4 cup plus 2 Tblsp. milk
1-½ cups fresh raspberries
Additional 1-1/2 Tblsp. granulated sugar for topping

Preheat oven to 350 degrees F and melt butter in 9-inch pie plate   Heat until butter is melted but not brown.

Meanwhile, mix flour, 1/4 cup granulated sugar, salt and baking powder in bowl.

Stir in milk.  Pour this batter over the melted butter – DO NOT STIR.

Drop berries over top, scattering evenly over surface.  DO NOT STIR.

Sprinkle 2 Tblsp. granulated sugar on top and bake for 30 minutes @ 350 F degrees.

The butter and batter rise to make a thin top crust that is buttery, sugary and crunchy at the edges.

Delicious plain or with a bit of whipped cream or vanilla ice cream. 

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I adapted this recipe from one on epicurious.com several years ago and it has become a family favorite.  The shortbread would be great just by itself, but teamed with a layer of apricot and walnut filling plus a light dusting of confectioners’ sugar, it is simply delicious.  It’s easy to make with no mixer required.

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Shortbread and Apricot Bars

  • Servings: 8 to 12 bars
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Shortbread
1 cup all-purpose flour
¼ cup granulated sugar
Pinch of salt
½ cup chilled butter cut into small cubes

Preheat oven to 350 degrees F.

In a 9×9 inch baking pan, place the flour, sugar and salt, stirring with a fork to mix.  Add the butter and with your finger press the butter into the dry ingredients and then spread the dough in the pan, pressing down to flatten and smooth it out.  Bake for approximately 25 minutes until top is light brown.  Remove from oven and set on rack.

Make Filling
2/3 cup dried apricot halves (about 4 oz.) coarsely chopped  – place in small pan, cover with water and boil until soft – about 4 minutes.  Drain and set aside.

2 large eggs
1 cup light brown sugar
½ tsp. baking powder
¼ tsp. salt
½ tsp vanilla
1/3 cup all-purpose flour
½ cup chopped walnuts

In a medium sized bowl, whisk the eggs, whisk in the brown sugar, baking powder, salt and vanilla.  Stir in the flour, walnuts and apricots.  Pour this mixture on top of the baked shortbread.

Bake in preheated 350 degree oven for approximately 35 minutes until top is puffy and dark brown.  Cool on a rack for 10 minutes.  Cut into portions and lift onto a rack that has been placed on top of a baking sheet.  Allow to cool thoroughly.  Note:  I cut mine into 8 portions which turned out to be large servings of a rich dessert.  Cutting the shortbread into 12 squares might be better.

Topping
¼ to ½ cup confectioners’ sugar

After cookies are cool, spoon confectioners’ sugar into a fine strainer and lightly sift over the bars.
Makes 8 large bars or 12 squares 

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I started making these breadsticks in 1992, adapted from a recipe in my favorite bread cookbook, Clayton’s Book of Breads.  Be sure to use a good sharp, full-flavored cheese.

Italian Cheese Breadsticks

  • Servings: One to two dozen, depending on size
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2 Tblsp. Fast acting yeast
2 tsp salt
2 Tblsp. granulated sugar
4-1/2 cups all-purpose flour, divided
1-1/2 cups water, heated to 130 degrees F
¼ cup canola oil
1-1/2 cups good flavored cheese, grated

In the large bowl of an electric mixer, place yeast, salt, sugar and 2 cups of flour.

Heat water to 130 degrees F, add cheese and stir to melt, reheat mixture to 130 degrees F.

Pour water/cheese mixture into bowl with flour mixture, add oil.  Beat on medium speed with a paddle beater for 3 minutes.  Remove the paddle beater and insert a dough hook.  Continue to beat at medium speed, adding flour gradually for 6-½ minutes.  You may not need all of the flour.

Place dough in an oiled bowl, cover and let rise in a warm place for 30 minutes.

Punch down dough and using ¼ cup of dough, form into a cigar-shaped roll 5 inches long.  Place on a greased baking pan 3 inches apart.  Cover and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees F.

Bake breadsticks for approximately 12 minutes until they are golden brown.  Remove to a rack to cool.

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At Christmas time, I found  Hershey’s Sea Salt Caramel Chips which were new to me and put them aside while I was baking my standard Christmas favorites.  My daughter and I were going to attend an Appalachian “Ringin’ in the New Year” event and something was needed for potluck dinner.  There never seem to be enough cookies for children at these dinners, so I thought I would try out the new chips.

chips

There was a recipe on the package which may be very good but it was for a chocolate cookie and I wanted a vanilla cookie that would be easy to pick up, not crumbly and that would not spread out too much.  I adapted the recipe to meet these requirements and thought the cookies were delicious.  My younger daughter is not given to lavish praise and when she rated them “fabulous”, I figured I had a winner.  They went very fast at the dinner.

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Salted Caramel Chip Cookies

  • Servings: Approx. 40 cookies
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½ cup (one stick) butter or margarine, softened
¾ cup packed light brown sugar
½ cup granulated sugar
1 tsp. vanilla extract
½ tsp. baking soda
¼ tsp. salt
1 egg
2 cups all-purpose flour
1-2/3 cups (10 oz. pkg.) Sea Salt Caramel Baking Chips (Hershey)

In a large mixer bowl, cream the butter/margarine, brown sugar and granulated sugar.  Beat in the vanilla, soda, salt and egg.

Gradually add and mix in the flour and chips.

Drop by tablespoon onto parchment covered baking sheets and flatten cookies very slightly.  Bake in a preheated 350 degree oven for approximately 9 minutes until cookie is set.  Do not overbake.

Cool slightly, remove to wire rack to cool.

Makes about 4 dozen cookies. 

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This recipe came from a favorite source in the 1980s – The Blue Ribbon Gazette, a newsletter with recipes from blue ribbon winners from all over the country.  I won a blue ribbon with this bread at the large Harvest Home Festival (Cincinnati) in 1989.

This is a hearty bread that stays soft for several days and is wonderful toasted or used for a grilled sandwich.

HONEY OATMEAL BREAD

  • Servings: Three 7-1/2 inch loaves or two 9-inch loaves
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1-½ cups milk
1 cup oats, quick
1 Tblsp. salt
2 Tblsp. canola oil
One 13 oz. can evaporated milk, undiluted
¼ cup honey
2 Tblsp. fast acting yeast*
2 cups whole wheat flour
3-4 cups all-purpose flour

**I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot liquid.

Grease three 7-½ inch or two 9-inch loaf pans

Place 1-½ cups of milk in a pan, bring to a boil.  Add oats and salt and cook for 2 minutes.  Add oil, evaporated milk, honey and salt.  Cool to 130 degrees F. (cooling will take 10-15 minutes).

In the large bowl of an electric mixer, place yeast and 2 cups whole wheat flour.  Beat to blend flour and yeast.  Add 130 degree F milk/honey mixture and beat with paddle beater for 3 minutes on medium speed.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding all-purpose flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes. Although a little sticky because of the honey.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 45 minutes, punch down dough (press your knuckles into the dough to deflate it). Remove dough to a lightly floured board and divide into three portions for 7-½ inch loaves or into two portions for 9 inch loaves.  Roll each portion into a loaf, pinch seams to seal and place seam-side-down in a greased 7-½ inch or 9-inch loaf pan.  Cover and let rise for another 45 minutes.

Preheat oven to  350 degrees F.

Bake 7-½ inch loaves for approximately 30-35 minutes and the 9 inch loaves for about 50-60 minutes or until bread is golden brown and has a hollow sound when tapped (200 degrees on a bread thermometer*).

Cover with a piece of foil if top is browning too fast.  Remove bread from pans immediately, cover with a napkin or a tea towel and let cool on a wire rack.

Yield:  Three 7-½ inch loaves or two 9 inch loaves

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I like this biscotti better than any I have had in a bakery or coffee shop.  They are not too sweet, have a light orange flavor and a lot of crunchy walnuts, and are very easy to make.

Everything is mixed by hand in one bowl – no mixer – and takes just a little handling to form.  The dough is divided and plopped in big globs on a parchment-lined cookie sheet to make two piles.  Then, with water-dampened hands, the dough is formed into two rustic-looking logs.

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The slow baking takes a little time – 25 minutes @ 300 degrees F and then 30 minutes @ 275 degrees to make the crispy slices.

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I enjoy these very much just as a quick snack  (they travel well) or dunked in tea or coffee.

Orange and Walnut Biscotti


¼ cup light olive oil
½ cup granulated sugar
1 tsp. orange extract
1 tsp. grated orange peel
2 eggs
¼ tsp. salt
1 tsp. baking powder
1-¾ cup all-purpose flour
1 cup chopped walnuts

Preheat oven to 300 degrees F
Line a baking sheet with parchment paper

In a large bowl, whisk together the olive oil, sugar, orange extract, orange peel and 2 eggs.  Whisk in salt and baking powder, then with a spoon, stir in the flour and chopped walnuts until blended.

Spoon half of the batter onto one side of the prepared baking sheet, making a rough cylinder.  Spoon the remaining half of batter onto the other side of the baking sheet, making a rough cylinder.  With water-moistened hands, form each cylinder into a a log about 12 inches long x 2 inches wide, allowing a space between the two logs.

Bake @ 300 degrees F for 25 minutes until dough is just cooked through and lightly browned.  Remove from oven and let cool for 10 minutes.  REDUCE OVEN TEMPERATURE TO 275 DEGREES F.

Remove each loaf to a cutting board and with a serrated knife, cut diagonally into ¾ inch wide slices.  Place the slices on their sides on a rack that has been placed on the baking sheet.  Leave a little space between slices.  Bake @ 275 degrees F for 15 minutes, turn slices to the other side and bake for another 15 minutes.  Biscotti should feel dry and be golden brown.  Remove rack from pan and allow to cool completely.

Makes about 16 biscotti. 

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This recipe is adapted from one in a favorite cookbook which I received from my son and daughter-in-law in the 1980s – Elsah’s Landing Heartland Cooking (Illinois).

I thought the reconstituted mincemeat was sweet enough to allow me to reduce the sugar.  The result is a soft, easy-to-handle dough and a loaf with interesting flavors from the orange peel and mincemeat.  It’s wonderful toasted and we also like it as a buttered, grilled sandwich with our favorite chicken salad.

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APPLE MINCEMEAT YEAST BREAD

  • Servings: Two 9-inch or three 7-1/2-inch loaves
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2 Tblsp. fast acting dry yeast*
¼ cup granulated sugar
1 Tblsp grated orange peel
1-½ tsp salt
1 cup water
½ cup apple juice
½ cup unsweetened applesauce
¼ cup canola oil
½ cup mincemeat (reconstituted)**
5-½ to 6 cups all-purpose flour, divided

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

**This mincemeat comes in a 9 oz. block which is cooked with boiling water to make 1-½ cups of mincemeat comparable to the mincemeat that is prepared and sold in a jar.  Use just ½ cup for this recipe.

In the large bowl of an electric mixer, place 2 cups all-purpose flour, yeast, sugar, orange peel, and salt.  Beat to blend dry ingredients.

Heat water, apple juice, applesauce and canola oil to 130 degrees F.  Add heated ingredients to dry mixture in bowl.  With paddle beater, mix on medium speed for 3 minutes.

Add mincemeat and beat for 30 seconds.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Roll the dough and form into two 9-inch or three 7-½ inch loaves. loaf.  Turn over and pinch the edges to seal.  Place loaves in greased loaf pans.  Cover and let rise for another 45 minutes.

Preheat oven to 350 degrees F.

Bake loaves 45-50 minutes for 9-inch loaves and 35-45 minutes 7-½ inch loaves until bread is golden brown and has a hollow sound when tapped or registers 210 degrees on a bread thermometer.  Cover with a piece of foil if top is browning too fast.

Remove bread from pan immediately, cover with a napkin or a tea towel and let cool on a wire rack.

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