Persephone's Kitchen

Snickerdoodles

2009-02-24T07:52:00.002+08:00

1 cup unsalted butter

2 cups cup sugar

2 eggs

1 tsp. vanilla extract

1/4 cup milk

3 1/2 cups flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

toppping:

3 tbsps. sugar

1 1/4 tsps. ground cinnamon

Preheat oven to 375 degrees F.

Sift the flour, baking soda, and cream of tartar together.

In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, milk, and vanilla. Mix well to combine.

Add the flour mixture to the butter mixture. Mix until blended.

Form the dough into 1 inch balls and place on greased cookie sheets. Flatten.

Combine the sugar and cinnamon and sprinkle over the flattened cookie doughs.

Bake for 10 to 12 minutes or until golden.

by Sulit.com.ph (MissPersephone)

Strawberry Coffee Cake

2009-01-28T07:16:00.003+08:00

cake:

1 1/2 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 cup sugar

1/4 cup (1/2 stick) unsalted butter

1 egg, beaten

1/2 cup sour cream

1/2 tsp. lemon extract

filling:

12 oz. strawberries

1/4 cup water

1/4 cup sugar

2 tbsps. cornstarch

streusel topping:

1/4 cup brown sugar

1/4 cup all-purpose flour

2 tbsps. unsalted butter

In a saucepan, combine strawberries and water. Bring to a boil, then lower the heat. Cover and simmer for 5 minutes or until the strawberries are tender.

To make the filling, combine the 1/4 cup sugar and the cornstarch and mix into the fruit. Cook and stir mixture until thick and bubbly. Cook and stir for another 2 minutes. Set aside.

To make the streusel, mix together the flour and brown sugar. Cut in the butter until mixture resembles coarse crumbs. Set aside.

Meanwhile, preheat oven to 350 degrees F.

To make the cake, combine the all-purpose flour, baking powder, baking soda, and sugar. Cut in the butter until mixture resembles coarse crumbs. Set aside.

In a separate bowl, combine the egg, sour cream, and lemon extract. Add to the flour mixture.

Using a fork, stir mixture until moistened and lumpy. Spread half of the batter into an ungreased 8-inch square cake pan. Spread filling over the batter. Drop remaining batter in small mounds on top of the filling. Sprinkle the streusel on top.

Bake for 40 to 45 minutes or until golden.

by Sulit.com.ph (MissPersephone)

Molten Lava Cupcakes

2009-01-26T07:34:00.003+08:00

10 1/2 oz. semi-sweet chocolate, chopped

10 1/2 oz. unsalted butter

5 eggs

1/2 cup sugar

1/2 cup all-purpose flour

3/4 tsp. baking powder

1/4 tsp. salt

2 tbsps. cocoa powder, to dust

Preheat oven to 325 degrees F.

Line muffin pan with 12 baking cups.

Melt the chocolate and butter together in a double boiler. Let cool.

Beat the eggs and sugar together until pale in color.

Sift together the flour, baking powder, and salt. Fold into the egg mixture. Add the melted chocolate mixture. Mix until well blended.

Scoop the batter into the baking cups.

Bake for 20 minutes.

Cool the cupcakes in the pan for 5 minutes.

Remove from the pan and dust with the cocoa powder.

by Sulit.com.ph (MissPersephone)

Chili Cheese Crackers

2009-01-24T08:00:00.003+08:00

9 1/2 tbsps. (4 3/4 oz.) unsalted butter

9 1/2 tbsps. (4 3/4 oz.) grated Cheddar cheese

6 tbsps. grated Parmesan cheese

1 1/8 cup all-purpose flour

3/4 tsp. salt

1/2 tsp. chili powder

Preheat oven to 350 degrees F.

Grease baking sheets.

Beat butter in a bowl until soft and fluffy. Add Cheddar. Mix well until combined. Add in the flour, Parmesan cheese, salt, and chili powder. Mix until it forms a soft dough. Wrap with plastic wrap and chill until firm.

Turn out dough onto a lightly floured surface and roll out to a 1/8-inch thickness.

Cut the dough using 1 1/2 cookie cutters (any shape).

Transfer to prepared baking sheets and bake for about 5 minutes or until lightly golden.

Cool on baking sheets for about 3 minutes. Cool on wire racks.

by Sulit.com.ph (MissPersephone)

Lamington Bars

2009-01-22T14:20:00.003+08:00

cake:

6 eggs

2/3 cup caster sugar

1/3 cup cornstarch

1/2 cup all-purpose flour, sifted

1/3 cup self-rising flour, sifted

2 cups shredded coconut

icing:

4 cups powdered sugar, sifted

1/2 cup cocoa powder, sifted

1 tbsp. unsalted butter

2/3 cup milk

Preheat oven to 350 degrees F.

Grease a 9-inch square cake pan.

Beat eggs with an electric mixer for about 10 minutes. Gradually beat in the caster sugar. Fold in the flours.

Spread the batter into the prepared pan.

Bake for 30 minutes.

Cool cake on wire rack.

Meanwhile, combine the powdered sugar, cocoa powder, butter, and milk in a double boiler. Stir mixture constantly until it coats the back of the spoon. Cool slightly.

Cut the cake into 16 squares. Dip each into the icing, draining off the excess. Toss iced squares in the coconut. Place on wire racks to set.

* Substitute for self-rising flour: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix together.

Spiced Coffee Cake

2009-01-21T14:10:00.002+08:00

cake:

2 cups all-purpose flour

1/2 cup sugar

2 tsps. baking powder

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/3 cup unsalted butter

2 eggs, slightly beaten

1 cup milk

1/2 cup raisins

1/3 cup pecans, chopped

topping:

1/2 cup brown sugar

1/4 cup all-purpose flour

1/2 tsp. ground cinnamon

3 tbsps. unsalted butter

Preheat oven to 350 degrees F.

Grease a 9-inch square cake pan.

To make the topping, combine the brown sugar, flour, and cinnamon. Cut in the butter until the mixture becomes crumbly. Set aside.

To make the cake, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Cut in the butter using a pastry blender or 2 knives until the mixture look crumbly.

In a separate bowl, mix together the eggs and milk and add to the flour mixture. Mix the batter until just moistened. Add in the raisins.

Transfer the batter into the prepared pan. Sprinkle with the topping and the chopped pecans.

Bake for 35 to 40 minutes or until a toothpick or wooden skewer inserted in the center comes out clean.

Best served warm.

by Sulit.com.ph (MissPersephone)

Choco Banana Muffin

2009-01-20T17:24:00.003+08:00

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups sugar

1 cup vegetable oil

3 large eggs

1 tablespoon vanilla extract

4 ripe bananas, mashed

3/4 cup dark chocolate, chopped

Line muffin pan/s with 18 baking cups (paper cases).

Preheat oven to 325 degrees F.

Sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well to combine.

In a separate bowl, beat together the sugar, oil, eggs, and vanilla extract. Beat in the bananas. Add the flour mixture and mix until just combined. Fold in the chocolate.

Scoop batter into the prepared muffin pans.

Bake for 25 minutes or until a toothpick/bamboo skewer inserted in the center comes out clean.

Cool on wire racks.

Optional: Spread top with salmonella-free ;-) crunchy peanut butter.

by Sulit.com.ph (MissPersephone)

Fudgy Brownies

2009-01-19T19:03:00.004+08:00

1/3 cup unsalted butter

3/4 cup sugar

1/2 cup muscovado sugar

4 1/2 oz. dark chocolate, chopped

1 tbsp. light corn syrup

2 eggs

1 tsp. vanilla extract

3/4 cup all-purpose flour

2 tbsps. cocoa powder

1/2 tsp. baking powder

Preheat oven to 350 degrees F.

Lightly grease and line an 8 x 8 inch cake pan.

Place the butter, sugars, dark chocolate, and corn syrup in a saucepan. Heat gently until the mixture becomes smooth. Let cool.

Beat together the eggs and vanilla. Add in the chocolate mixture.

In a separate bowl, sift the flour, cocoa powder, and baking powder together. Fold carefully into the chocolate mixture.

Place the batter into the prepared pan.

Bake for 25 minutes until the top is crisp.

Cool completely in the pan before cutting.

by Sulit.com.ph (MissPersephone)

Choco-Loco Chewy Cookies

2009-01-18T18:35:00.004+08:00

3/4 cup dark chocolate, chopped

1/4 cup unsalted butter

1/4 cup all-purpose flour

1/4 tsp. baking powder

pinch of salt

2 eggs

1 cup caster sugar

1 tsp. vanilla extract

1/2 cup plain chocolate chips

Preheat the oven to 350 degrees F.

Line 2 baking sheets with parchment paper.

In a small saucepan, melt the butter and dark chocolate together. Cool slightly.

In a medium bowl, sift together the flour, baking powder, and salt.

In a separate bowl, beat the eggs, sugar, and vanilla extract until pale. Stir in the melted chocolate. Add in the flour mixture and chocolate chips. Mix until combined.

Scoop out tablespoonfuls of the batter onto the prepared baking sheets.

Bake for 8 to 10 minutes.

Cool on wire racks.

by Sulit.com.ph (MissPersephone)

Peanut Butter Cookies

2009-01-17T20:41:00.004+08:00

200 grams all-purpose flour

1/2 tsp. baking soda

1/2 cup (1 stick) unsalted butter

100 grams caster sugar

100 grams light brown sugar

1 egg

1 cup crunchy peanut butter

pinch of salt

Sift the flour and baking soda together.

In a separate bowl, beat the butter and sugars until soft and creamy.

Add the egg, peanut butter, salt, and the butter mixture to the flour mixture. Mix until smooth.

Wrap the dough in parchment or wax paper and chill for at least 2 hours.

Preheat oven to to 325 degrees F.

Line baking sheets with parchment paper.

Shape the dough into 1 1/4 inch balls and place them on baking sheets, about 2 inches apart. Flatten slightly with a fork or your fingertips.

Bake for 15 minutes or until golden.

Cool on wire racks.

by Sulit.com.ph (MissPersephone)

Egg Bread

2009-01-16T17:30:00.005+08:00

4 3/4 to 5 1/4 cups all-purpose flour

1 package active dry yeast (about 2 1/4 tsps.)

1 1/3 cups milk

3 tbsps. sugar

3 tbsps. unsalted butter

1/2 tsp. salt

2 eggs

Stir together 2 cups of the flour and the yeast.

Heat and stir the milk, sugar, butter, and salt in a saucepan just until warm. Add to flour mixture. Add in the eggs. Beat with an electric mixer on low to medium speed for about 30 seconds. Scrape the sides of the bowl constantly. Beat on high speed for about 3 minutes more.

Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead until smooth and elastic. Shape into a ball and place in a lightly greased bowl, making sure that the whole surface of the dough is greased. Cover and let rise in a warm place for about 1 hour or until double in size.

Punch dough down. Turn out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes.

Lightly grease two 8 1/2 x 4 1/2 inch loaf pans.

Gently pat the doughs to form them into loaves. Place in prepared pans. Cover and let rise for another 20 to 30 minutes or until nearly double in size.

Meanwhile, preheat oven to 375 degrees F.

Bake the loaves for 25 to 30 minutes.

Remove from pans and cool on wire racks.

by Sulit.com.ph (MissPersephone)

Blueberry Muffins

2009-01-15T14:11:00.004+08:00

1/2 cup caster sugar

1 tbsp. lemon zest

9 1/2 oz. all-purpose flour

1 tbsp. baking powder

2 eggs, lightly beaten

1 cup milk

1/2 cup (1 stick) unsalted butter, melted

1 tsp. vanilla extract

1 cup blueberries

Preheat the oven to 400 degrees F.

Place 12 baking cups in a muffin pan.

Stir together the sugar, lemon zest, flour, and baking powder with a wooden spoon.

In a separate bowl, beat the eggs, milk, butter, and vanilla with an electric mixer until smooth. Add the flour mixture. Stir until combined.

Scoop the batter into the baking cups.

Bake for 20 minutes.

Cool on wire rack for about 5 minutes before serving.

Best eaten warm.

* Either fresh or frozen blueberries works fine. Make sure to thaw the frozen blueberries first before using.

by Sulit.com.ph (MissPersephone)

Italian Cheesecake

2009-01-14T12:35:00.006+08:00

crust:

1 1/2 tbsps. unsalted butter, melted

5 1/2 oz. graham crackers or gingersnaps, crushed

1 oz. candied ginger, chopped

filling:

1 lb. 2 oz. mascarpone cheese

juice and rind of 2 lemons

7 tbsps. caster sugar

2 large eggs, separated

topping (strawberry coulis):

3 cups fresh strawberries, chopped

2 tbsps. sugar

1 tablespoon lemon juice

Grease and line the base of a 10-inch springform pan.

Preheat oven to 350 degrees F.

Mix together the melted butter, crackers/gingersnaps, and candied ginger. Press mixture on the bottom of the pan (about 1/4-inch thick).

Beat together the cheese, lemon rind, lemon juice, sugar, and egg yolks until smooth.

Whisk the egg whites until stiff. Fold into the cheese mixture.

Pour mixture onto the pan.

Bake for 35 to 40 minutes until just set.

Meanwhile, puree the strawberries with the sugar and lime juice for 2 minutes or until smooth. Strain through a fine-mesh sieve. Let cool. Serve over cooled cheesecake slices.

by Sulit.com.ph (MissPersephone)

Gingersnaps

2009-01-14T10:43:00.005+08:00

2 cups all-purpose flour

2 tsps. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

2 tsps. ground ginger

1/2 tsp. ground cloves

3/4 cup (1 1/2 sticks) unsalted butter

1 cup sugar

1 large egg

1/4 cup molasses

extra 1/2 cup sugar

Line baking sheets with parchment

Preheat oven to 350 degrees F.

Combine the flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl. Stir well.

Beat together using an electric mixer on medium speed, the butter and sugar for about 5 minutes until very light and fluffy. Add the egg and continue beating until smooth. Lower speed and beat in half of the dry ingredients Add in the molasses.

Scrape down bowl and beater.

Beat in the remaining dry ingredients.

Finish mixing the dough with a large rubber spatula.

Roll dough into 1-inch diameter balls. Coat with the extra sugar.

Place the balls of dough on the prepared pans, with about 3-inch intervals between each.

Bake for 15 to 20 minutes, or until surface has cracked and are firm to the touch.

Cool cookies on wire racks.

by Sulit.com.ph (MissPersephone)

Cinnamon Swirl Cookies

2009-01-13T07:20:00.005+08:00

3/4 cup unsalted butter

1 cup brown sugar

1 tsp. vanilla extract

1 egg

3 cups all-purpose flour

1 1/2 tsps. baking powder

2 tsps. ground cinnamon

2 tbsps. caster sugar

Preheat oven to 350 degrees F.

Beat butter and brown sugar together in a bowl until light and fluffy. Beat in the vanilla and the egg.

Sift together the flour and baking powder. Add to the butter mixture. Mix well.

Roll out to form a rectangle 4mm thick (less than 1/4 inch).

Combine cinnamon and caster sugar and sprinkle over dough. Roll up like a Swiss Roll, starting from one long side. Wrap in plastic wrap and refrigerate until firm.

When ready to bake, unwrap the roll and slice thinly (about 3/4 inch).

Place on greased baking sheets and bake for 10 to 15 minutes or until golden brown.

Cool for about 10 minutes on the baking sheets before transferring to a wire rack to cool completely.

by Sulit.com.ph (MissPersephone)

Butterscotch Rolls

2009-01-08T19:22:00.008+08:00

* I got this recipe from an old Better Homes and Gardens cookbook and have been making them for 5 years now. My friends and family can't get enough of them and I know you'll love them, too. Happy cooking!

4 to 4 1/3 cups all-purpose flour

1 package active dry yeast, approximately 2 1/4 tsps.

1 cup milk

1/3 cup sugar

1/3 cup butter

1/2 tsp. salt

2 eggs

2/3 cup pecans, chopped

3 tbsps. melted butter

1/2 cup sugar

1 tsp. ground cinnamon

topping:

2/3 cup packed brown sugar

1/4 cup butter

2 tbsps. light corn syrup

In a large bowl, combine 2 cups of the flour and the yeast; set aside.

In a saucepan, heat and stir the milk, 1/3 cup sugar, 1/3 cup butter, and salt until warm (120 to 130 degrees F). Add to flour mixture. Add in the eggs and beat with electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat on high for 3 minutes. Stir in as much of the remaining flour as you can.

Turn dough onto floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 4 minutes). Shape into a ball and place in a lightly greased bowl; turn once. Cover and let rise in a warm place until it doubles in size (about 1 hour).

Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.

Meanwhile, heat and stir in a small saucepan the topping ingredients until combined. Divide between two 9 inch round cake pans. Sprinkle pecans in pans.

Roll each dough into a 12 x 8 inch rectangle. Brush top of doughs with the melted butter. Sprinkle the 1/2 cup of sugar and the cinnamon over the doughs. Roll up, starting from a long side. Seal seam. Cut each into 12 slices. Place in prepared pans. Cover and let rise in a warm place for about 30 minutes or until nearly doubled in size.

Bake in a preheated oven (375 degrees F) for 20 to 25 minutes or until golden.

Immediately invert baked rolls from pans.

Best eaten warm with a bit of butter.

by Sulit.com.ph (MissPersephone)

Almond Chocolate Cake

2009-01-07T16:15:00.007+08:00

cake:

6 oz. dark chocolate, chopped

3/4 cup unsalted butter

4 cups caster sugar

4 eggs, separated

1/4 tsp. cream of tartar

1/3 cup self-rising flour

1 1/4 cups ground almond

1 tsp. almond extract

frosting:

4 1/2 oz. milk chocolate, plain

2 tbsps. unsalted butter

2 tbsps. heavy cream

topping:

2 tbsps. toasted flaked almonds

1 oz. dark chocolate

Preheat oven to 375 degrees F.

Lightly grease and line the base of a 9-inch springform pan.

In a small saucepan, melt the chocolate and the butter together under low heat, stirring constantly.

Whisk together in a large bowl the egg yolks and 6 tbsps. of the sugar until pale and creamy. Add the melted chocolate mixture. Beat until well combined.

Sift together the flour and cream of tartar.

Fold the flour mixture, ground almonds, and almond extract into the chocolate mixture.

Whisk the egg whites in a bowl until it forms soft peaks. Add the remaining sugar and whisk until thick and glossy.

Fold the egg whites into the chocolate mixture.

Place the batter into the prepared pan. Bake for 40 minutes until just springy to the touch. Let cool.

To make the frosting, melt the ingredients in a double boiler. Remove from the heat. Beat for 2 minutes. Chill for about 30 minutes.

Meanwhile, melt the chocolate for the topping in a small bowl over a pan of hot water.

To assemble the cake, spread the frosting on top of the cooled cake. Scatter the almonds on top and drizzle with the melted chocolate.

Let cake set for at least 2 hours before serving.

* Substitute for self-rising flour: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix together.

by Sulit.com.ph (MissPersephone)

Vanilla Cupcakes with "Lemony" Butter Frosting

2009-01-06T15:05:00.012+08:00

cupcakes:

1 cup unsalted butter

1 cup sugar

1 cup all-purpose flour

2 1/2 tsps. baking powder

1/2 tsp. salt

4 eggs

1 tsp. vanilla extract

frosting:

1/2 cup unsalted butter

1 cup powdered sugar

1 tsp. vanilla extract

1 tbsp. lemon zest

Preheat the oven to 350 degrees F.

Place 18 baking cups in muffin pans.

Combine all ingredients for the cupcakes in a large bowl and beat with an electric mixer for about 3 minutes until smooth and pale.

Portion the batter into the baking cups.

Bake for 20 minutes.

Let cool for 5 minutes before removing from pans to cool completely on a wire rack.

Meanwhile, prepare the frosting by beating the butter, powdered sugar, vanilla, and lemon zest until smooth.

Using a spatula, spread the frosting on top of the cooled cupcakes.

by Sulit.com.ph (MissPersephone)

Banana Nut Bread

2009-01-05T18:51:00.011+08:00

2 cups all-purpose flour

1 1/2 tsps. baking soda

1/2 tsp. salt

4 overripe bananas

1 cup sugar

3/4 cup melted butter, cooled

2 large eggs

1 tsp. vanilla

1/2 cup chopped walnuts

Preheat oven to 350 degrees F.

Lightly grease a 9 x 5 inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl.

Whisk the remaining bananas and sugar together for about 3 minutes until light and fluffy. Add the melted butter, eggs, and vanilla. Beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated. Do not over blend! Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for about 10 minutes, and then turn out onto a wire rack to cool completely before slicing.

by Sulit.com.ph (MissPersephone)

Chocolate Chip Muffins

2009-01-04T12:06:00.008+08:00

1/3 cup soft margarine

1 cup caster sugar

2 large eggs

2/3 cup plain yogurt

5 tbsps. milk

2 cups all-purpose flour

1 tsp. baking soda

3/4 cup dark chocolate chips

Preheat oven to 375 degrees F.

Line a 12-cup muffin pan with baking cups.

Beat the margarine and sugar in a large mixing bowl until light and fluffy. Beat in the eggs, yogurt, and milk until combined.

Sift the flour and baking soda together and add to the mixture. Stir until blended.

Mix in the chocolate chips.

Spoon the mixture into the baking cups.

Bake for 25 minutes or until a toothpick or fine skewer inserted into the center comes out clean.

Leave to cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.

by Sulit.com.ph (MissPersephone)

Cheesy Apply Pie

2009-01-03T08:38:00.010+08:00

crust:

2 1/2 cup flour

1/2 tsp. salt

1 tbsp. sugar

1/2 cup + 2 tbsp. cold unsalted butter, cut into 1/2 inch cubes

1/2 cup shredded cheddar cheese (extra sharp cheddar works best)

6 to 8 tbsps. cold water

filling:

6 tbsps. unsalted butter

2 1/2 lbs. granny smith apples, sliced into 1/4 inch wedges

1/2 cup sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

2 tbsps. lemon juice

2 tbsps. cornstarch

egg wash:

whisk together 1 egg and 2 tbsps. milk in a small bowl

Melt 3 tbsps of the butter in a large, heavy-bottom pan over medium heat. Add the apples and saute for 3 to 4 minutes. Stir in the sugar, cinnamon, cloves until combined.

Combine the lemon juice and cornstarch in a small bowl. Stir mixture into the apple mixture and remove the pan from the heat. Cool completely.

In a large bowl, combine the flour, sugar, and salt. Scatter the butter over flour mixture. Toss well.

Cut the butter into the flour mixture using a pastry blender or 2 knives until the pieces become pea-sized.

Sprinkle the cheese over the mixture. Cut in briefly.

Sprinkle 3 tbsps. of the water over the mixture, toss well with a fork to dampen. Add 3 tbsps. of the remaining water, 1 tbsp. at a time. Using your fingers, continue to toss and mix by lifting the mixture up from the bottom of the bowl on the upstroke and gently pressing down on the downstroke.

Test the pastry by squeezing some of it between your fingertips. If it seems a little dry and not quite packable, add more water, 1 tsp. at a time, and work it in with your fingertips.

Form pastry into 2 balls, one should be slightly larger than the other. Wrap in plastic wrap until ready to use. Chill for an hour if pastry is too soft to work with.

Preheat oven to 375 degrees F.

Lightly butter a 9-inch pie plate.

Unwrap the larger pastry dough and place in between 2 large sheets of parchment or wax paper. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular shape by rolling evenly in one-eighth turns, until the dough is rolled out to an even thickness of about 1/8-inch. Do the same with the other dough.

Remove the top sheet of paper from the larger dough. Place the pie plate, upside-down, on top of the pastry. Turn the pie plate, including the pastry, gently until they're rightside-up. Center and fit the dough in the pie plate. Pierce the dough in several places with the tines of a fork.

Fill with the apple mixture.

Dot the top with the remaining 3 tbsps. of butter.

Remove the top sheet of paper from the smaller dough. Place the dough upside-down on top of the mixture, centering it on the pie plate. Remove the other sheet.

Using your hands, crimp the edges of the 2 doughs together to seal.

With a sharp knife, make several cross slits on the top crust. Brush with the egg wash and bake for 35 to 40 minutes.

Remove from the oven and cool for at least 20 minutes.

by Sulit.com.ph (MissPersephone)

Cinnamon Rolls

2009-01-02T10:43:00.009+08:00

dough:

4 to 4 1/2 cups all-purpose flour

2 1/4 tsps. instant dry yeast

2/3 cup milk

2/3 cup water

1/2 cup sugar

1/2 cup vegetable oil

1/2 tsp. salt

2 egg yolks

1/4 cup butter, softened

1/3 cup sugar

4 tsps. ground cinnamon

1/2 cup chopped nuts (pecans or walnuts work best)

cream cheese frosting:

3 oz. cream cheese

3 tbsps. unsalted butter

1/2 tsp. vanilla extract

1 tbsp. milk

1 1/2 cups powdered sugar, sifted

Grease a 13 x 9 x 2 inch baking pan.

In a large bowl, combine 2 cups of the flour and the yeast.

In a saucepan, combine the milk, water, 1/2 cup sugar, oil, and salt. Heat and stir over medium heat until warm (120 to 130 degrees F). Add to the flour mixture.

Add in the egg yolks.

Beat together with an electric mixer on low to medium speed for about 30 seconds, scraping sides of bowl constantly. Then, beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. Cover and let rest for 10 minutes.

Meanwhile, combine the softened butter, sugar, and cinnamon until you make a paste.

Roll dough into a 14 x 12 inch rectangle. Spread with the butter mixture. Sprinkle the nuts over the butter mixture.

Roll up dough, starting from a long side. Seal seam. Slice into 12 pieces. Place pieces in prepared pan. Cover and let rise in a warm place for about 20 minutes or until nearly double in size.

Preheat oven to 375 degrees F.

Bake rolls for about 20 minutes or until golden.

Prepare the frosting.

Combine the cream cheese, butter, and vanilla and beat until light and fluffy. Beat in the milk. Gradually add the powdered sugar and beat until mixture reaches spreading consistency.

Remove rolls from pan when slightly cooled.

Spread warm rolls with the frosting.

Enjoy!

by Sulit.com.ph (MissPersephone)

Butter Cookies

2009-01-01T16:27:00.010+08:00

1 cup unsalted butter

1/2 cup sugar

1 1/2 tsp. vanilla extract

1/4 tsp. salt

1 1/4 cups all-purpose flour

Beat the butter, sugar, and vanilla until smooth and creamy.

Add the flour and salt and mix to a smooth paste.

Roll the dough into a 1 1/2 inch thick log, wrap in foil and refrigerate for at least 2 hours until firm.

Meanwhile, preheat the oven to 350 degrees F and line baking sheets with parchment.

Cut the log into 1/4 inch slices and place 2 inches apart onto the prepared baking sheets.

Bake for 12 to 14 minutes.

Cool on a wire rack for at least 5 minutes.

by Sulit.com.ph (MissPersephone)

Neiman Marcus Cookies

2008-12-31T13:40:00.009+08:00

1/2 cup unsalted butter

3/4 cup light brown sugar

1 egg

2 tsp. vanilla extract

3/4 cup + 2 tbsp. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 1/2 tsp. instant coffee powder

1 cup chocolate chips

Pre-heat oven to 375 degrees F.

Line 2 baking sheets with parchment paper.

Cream the butter and sugar together until light and fluffy. Add the egg and vanilla.

Sift together the rest of the dry ingredients and stir into the butter mixture. Mix in the chocolate chips.

Drop tablespoonfuls of the batter onto the baking sheets 2 inches apart.

Bake for 8 to 10 minutes.

Cool for at least 5 minutes.

by Sulit.com.ph (MissPersephone)

Chocolate Chip Cookies

2008-12-30T07:09:00.012+08:00

1/2 cup soft margarine

1/2 cup muscovado sugar

1/4 cup caster sugar

1/2 tsp. vanilla

1 egg

1 1/2 cups all-purpose flour

1 tsp. baking powder

2/3 cup dark chocolate chips

Preheat oven to 375 degrees F.

Lightly grease 2 baking sheets.

Cream together the margarine and the sugars until fluffy. Mix in the egg and vanilla until well incorporated.

Sift the flour and baking powder powder together and add to the margarine mixture.

Fold in the chocolate chips.

Place tablespoonfuls of the batter on to the baking sheets, with 2-inch intervals to allow for spreading.

Bake for 10 to 12 minutes or until cookies are golden brown.

Let cool on a wire rack.

VARIATIONS:

For Mixed Chocolate Chip, use a half portion each of dark and white chocolate chips. (photo inset)
For Double Chocolate Chip, beat in 1 1/2 oz. of melted dark chocolate in the margarine mixture.
For Triple Chocolate Chip, combine the procedures of the other 2 variations.

by Sulit.com.ph (MissPersephone)