Baking


I love a good English Muffin. Toasted. Slathered with butter. Or PB and J. Covered with a soft boiled egg. I have made English Muffins before. Once with Alton Brown. Made MomoFuko’s once. They were both tasty. And so are Dorie’s. We had two choices this month for Tuesday with Dorie. Pandowdy or English Muffins.

While most muffins are baked hers are griddled on both sides and then finished in the toaster. And they were quite easy. Took a while but easy.

The recipe is in Dorie’s Baking with Dorie. (page 24) But you can also find it here. Try them. They are great!

For more check out the Bakers from Tuesday with Dorie.

This week some of the bakers at Tuesdays with Dorie made an pandowdy. What is a Pandowdy? It is a pie with just a top crust. And the top crust is usually made with odd shapes/pieces of dough. Which means it is an easy pie to make because you don’t really have to roll out that perfect circle of dough to put on top of the pie. I LOVE that!! While I can make a good crust (usually one of Dorie’s) I can never seem to get it on to the pie just right.

While many bakers choose to use rectangles or triangles I wanted something pretty as it was going to church for our after service treat. I found a small flower cookie cutter and used that to make lots of flowers for the top. It was then brushed with milk (as per instructions) and I sprinkled the top with demerara sugar which gives the top of the pie a pretty texture and shine.

I like apple pie and this was the first time I had made one as a pandowdy. I may just make all my apple pies this way from now on.

I did use a mixture of apples (Ambrosia and Sweet Tango) along with some pears I had canned earlier in the year. There was nothing left after the social hour at church. You may think that is odd but there are only 12 people in our little church and there was another dessert (with lots left).

While I liked the pandowdy I thought it was TOO lemony and I really couldn’t taste the apples. I would rather do it with cinnamon and cardamom. But they like it and that was all that mattered.

The recipe is on page 257 of Dorie Greenspan’s new (and inviting) book – Baking with Dorie : Sweet, Salty and Simple. We are not publishing the recipes as we did with Baking from my Home to Yours. You will just have to purchase her book and join us every other Tuesday.

We had a choice of making the pandowdy or English Muffins.

You can see how the muffins or the pandowdys turned out HERE.

For those of you who don’t know, Dorie Greenspan has a new baking book out. Baking with Dorie: Sweet, Salty Simple. I got my copy in the mail three days ago and it is wonderful. But, then, aren’t all of her cookbooks?

The first recipe we baked for Tuesdays with Dorie was available before the book arrived in a sample gifted us when we preordered the book.

Miso-Maple Loaf and it is very nice. I took it to a church supper, they are guinea pigs for new things and they all loved it. The Hubs liked it so I see that as a HIT!!

The addition of orange zest added a wonderful citrus flavor to this loaf. And along with the maple syrup added a just right sweetness.

The recipe called for white miso, which I did not have (I have brown) so I subbed Tahini paste which one of the members had suggested. I also used mayhaw jelly for the glaze. It called for apricot or orange marmalade but since we are not big jelly eaters I just used what I had on hand. Worked great. Added just a touch of sweetness to the loaf.

Lots of us have been baking with Dorie since forever. Well, at least since 2008. And while I didn’t keep up with the cookies I did do some from Around my French Table and Baking Chez Moi. Always delicious. IT’s wonderful that this group is still going and providing so much encouragement for beginner bakers and ol’ timers like me. Thanks, Dorie, for making it all possible. And thanks to the Steph and Jules who have administered this page for us.

Want to see more? Visit us at TWD and join in the baking fun. We’d love to have you.

Summer is the perfect time for a picnic – unless you live in Louisiana.  But picnicing we went – down to the pond with the kids and a fan. And it was a perfect time because Gaye’s theme this week was Picnic Day.

Hamburgers, hotdogs, and cookies.  That was all we needed.  The cookies were Ellie’s Chocolate Chunk Cookies.  

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And they were so good.  I could have eaten all 2 dozen.  Sweet but not as sweet as usual because the chocolate in them was only 60% – 70% chocolate.  Just a hint of sweet.  The brown sugar added a great flavor and texture to the cookie.

There are none left.  Wonder why?  Because they were great cookies.  Crispy on the outside.  Soft in the middle.

The recipe is from Ellie’s Comfort Food Fix (page 257).  If you want to try them, I found the recipe on Kitchen Flavours.

For more picnic treats visit Eating wit Ellie.

This week, thanks to Peggy, we are having a Garden Party at Eating with Ellie.  And what better time than late Spring before it gets rather warm for the summer.

A Garden Party doesn’t have to be fancy.  It can be just good  food shared with friends outdoors.  In light of that I brought a simple Apple Crisp for dessert.

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Not bad.  I used Fugi, Golden Delicious, and Pink Lady Apples.  The topping is supposed to be a dough of sorts but, since I wasn’t totally focused when I made it, it turned out to be a sweet oatmeal topping.  How on earth I forgot the butter and oil and water is beyond me.  I didn’t have my mis en place ready I supposed. But it was still good.  It was especially good with some Vanilla Ice Cream melting on top of the warm crisp.

I bet some blueberries would be good in this….

I will make this again – with ALL the ingredients next time.

The recipe is from Ellie’s Comfort Food Fix. {page 280} Also HERE!

More dishes for the Garden Party?  Visit Eating with Ellie.

Actually, they are supposed to be Chocolate CORNFLAKE Haystacks but we don’t have a lot of cereal in the pantry so I used CORN CHEX instead.  Dorie said we could change the recipe around because it is a “DIYer’s dream”.  Thank you, Dorie.  I changed a lot.  Not because I wanted to but because I didn’t get to the store this week.  WEATHER!!!

So let me show you my Chocolate Corn Chex Haystacks instead

 

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I have been making Haystacks for years – the stove top kind – and usually with chocolate and peanut butter {Imagine these with chopped peanuts and PB chips!}.  They are some of The Man’s fave cookies.  He was happy when he saw these.

I did make a FEW subs.  I used Semi-Sweet chocolate instead of Milk Chocolate.  Dried Cranberries instead of Raisins {EWWWW!!}.  Chopped Almonds instead of Pecans.  Dorie said we could…..

GOOD STUFF!!

The recipe is from Dorie’s Cookies on page 174.

For more cookies -> Dorie’s Haystacks!  This week’s cookie for Tuesdays with Dorie

This week’s theme for Eating with Ellie is Apples.  We’ve been cooking with Ellie for so long that we, or at least I, are running out of yummy recipes in some categories.  Like apples.  I had planned to make the Apple Crisp from Comfort Food Fix but we were invited to a Church Supper and I made dessert and I still had some left so I had to make something LESS sweet and less like dessert.  Too many sweets in the house means trouble.

Enter Ellie’s Harvest Breakfast Cookies. These cookies are huge and more like a muffin in cookie form.

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Each cookie uses almost 1/2 cup of batter so they are quite large.  And they are chock full of apples, cranberries blueberries {because I couldn’t find my cranberries} along with pecans and dried cranberries.  They are supposed to contain rolled oats as well.  I noticed my cup of oats on the counter just as I was putting the cookies in the oven.  oh, well.

They are sweet but not too sweet.  The only sweetener is 1/2 cup of Maple Syrup.  These are on the menu for breakfast in the morning.

The cookies are in Ellie’s you have it made.  page 45

More apples -> An Apple a Day…

We would love to have you join us for Eating with Ellie.  The themes are listed on the right of the Eating with Ellie page.  We don’t print the recipes.  We’d rather you bought Ellie’s books.  She has 6 out now.  And they are all good.

This week I have two cookies for you.  For some reason the 1st and 3rd Tuesdays just snuck up on me.  April 4th I remembered it was DC day about 10:00 – right before bed.  That’s okay, I’ll make them for NEXT time.  So I did.  Then this week, This morning I remembered it was DC day again.  I don’t know where my head is these days.  BUT I got the cookies made today and now I have TWO cookies for you.

First up:                                              Lemon Sugar Cookies

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These were so full of lemon flavor:  1/4 cup of lemon juice + the zest from the lemon. They were so sweet/tart that they didn’t last long.  Two sticks of butter made them lovely and light and rich.  Definite keepers!

These are part of Dorie’s Cookie’s and Kindness for April so the recipe is on Everyday Dorie.

Nest up:                                                 Anzac Biscuits

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In the states when we say biscuit we mean a fluffy white treat served with butter and jam or honey.  They are an addition to dinner.  But in the ‘colonies’ of Great Britain the word biscuit refers to a cookie.  In this case a cookie from Australia and New Zealand full of oatmeal and coconut.  In fact, the word ANZAC means Australia and New Zealand Army Corps which appeared in WWI.  These cookies were not for the troops but served at fundraisers FOR the troops.

They also contain Golden syrup which is not available anywhere near Podunk, USA, so I subbed in a mix of molasses and cane syrup.  About 1 Tbl of each.

Chewy, sweet, delicious.  Another keeper!

Both cookies are from Dorie’s Cookies.  The ANZAC biscuits are on page 159.  The Lemon Sugar cookies on page 171 {also HERE}.  

For more cookies from Dorie -> 1st Tuesday and 3rd Tuesday

PIE!!  A crispy crust filled with just about anything you like.  Fruit.  Creamy pudding. Nuts and such.  The world is open when it comes to pie.  Which is maybe why Gaye chose SweetyPie as this week’s theme for Eating with Ellie.

I love pie.  But I like healthy.  Hard to put those two together unless you use a recipe from Ellie Krieger, like…

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this Banana Cream Pie

While many cream pies are high in calories a slice of this is only 218.  No meringue here.  Just luscious cream with lots of bananas and a crisp graham cracker crust.  

The cream is made with egg yolks, low-fat milk, unflavored gelatin and just a teeny weeny bit of sugar.  The sweetness comes more from the bananas than from the sugar itself.  {1/8 x 1/3 cup sugar per slice.}

P1100372 I game the whole pie away {knew we didn’t need it} and made a couple of mini pies for us.  Three bites each – just right!

The recipe is from Ellie’s The Food You Crave page 276.  Also, it is HERE.

For more crusty deliciousness visit with us over at Eating with Ellie.

We don’t post the recipes. We’d rather you purchase Ellie’s books.  AND if you want to cook/bake along with us the the weekly themes are on the right of the page.  Just blog and add your link.  Love to have you with us.

On page 42 of Dorie’s Cookies you will find a recipe of a cookie so luscious that it will make your head spin.  Three words – chocolate, caramel, nuts.  NUFF said!!

OK!  Maybe you need more to entice you.  A chocolate shortbread covered in chocolate caramel and covered with nuts.  How can one possibly go wrong with THAT!!!

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I don’t think you can!

I only made one change, and not intentionally.  I picked up the bowl of nuts and tossed them into the caramel before I realized I had picked up the wrong bowl.  It should have been the chocolate.  So everything is mixed together.

**SIGH**

But in the end it all turned out alright.  They were just as delicious, or so says The Man.{I’m still on Whole 30, so…..}

More cookies on Tuesdays with Dorie – Dorie’s Cookies.

We don’t publish the cookie recipes.  Go buy Dorie’s Cookies.  You won’t be sorry.

 

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