DUTCH BABY's - The Mormon Way

I have been on a mission (Mormon pun), to find a dutch baby recipe that is a keeper. My partner Marc grew up on a farm in Idaho with 11 siblings, 11…Mormon family. Can you imagine having to cook for a dozen people every meal? No thanks. However, it brings me amazing tested recipes, which are more than comforting.

A cast iron skillet is ideal for this, but you can use another oven-safe skillet as well. If you don’t have a cast iron skillet, I highly recommend investing in one or two, or four. I use them for everything and they will outlive any other pan you have.

Recipe makes (1) dutch baby, I usually double it, because I am always cooking for more than 4.

Ingredients:

• 1 cup all-purpose flour

• 1 cup milk

• 1 teaspoons kosher salt

• 6 large eggs

• 6 tablespoons of butter

Preheat oven to 425° F with cast iron skillet inside. This is important step as it will allow for the soufflé like texture you will create.

Mix all ingredients except the butter, in a blender. Don’t waste your time doing this in a bowl. It’s just so easy to throw all in a blender. It also gives it nice whipped texture as well that will really ensure you get a nice fluffy baby.

Once oven is preheated, carefully take out the skillet and add butter. Make sure its melted and then slowly pour batter into pan. Place back in oven.

Bake 20 minutes, till puffy + golden.

Serve with syrup.

CRANBERRY PISTACHIO BISCOTTI

One from Mom’s archives. I don’t even care where she got the recipe, because to me, these are hers. Just the right amount of baking time is ideal. You want them crisp, but you don’t want to break a tooth. Make sure to watch these bake and you’re looking for golden brown finished product. Oven temps will vary.

I never made these before now, so texted Fran for the recipe. I needed to keep tradition going by tested new cookies the weekend post Thanksgiving. Its always a good time to work out the kinks before the real cookie season starts.

My first batch was a dud. It was a massacre. My logs were too much log. I underbaked them on the first round and then when I went to cut them, they crumbled. I modified my method a bit - I tried to get into Fran’s head, WWFD (what would Fran do). I should have just called her, but had a good feeling about my tweaks.

I added a little more sugar on round 2 and also switched from unsalted butter to salted. I am sold on these.

Ingredients:

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 1/2 cup (1 stick) salted butter (softened)

• 1 1/4 cup sugar

• 2 large eggs

• 1 teaspoon pure Almond Extract

• 1/2 cup dried cranberries

• 1/2 cup shelled roasted pistachios

Preheat your oven to 350 degrees F. In medium bowl, whisk together the flour, baking powder, and salt.

Using an electric mixer, beat the butter and sugar until smooth. One at a time, beat in the eggs. Mix in the almond extract.

With the mixer on low, gradually add the flour mixture, mixing until just incorporated. Mix in the cranberries and pistachios

Divide the dough in half and shape into two 12-by-2-inch logs. Place on a silicon or parchment-lined baking sheet. Flatten a bit. This will help with even baking and also make it easier to slice later.

Bake until just golden around the edges and firm to the touch, 22 to 25 minutes. Let cool for 30 minutes.

Reduce oven temperature to 300° F. Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet.

Bake until dry and crisp, approx. 15 minutes per side.

Store in an airtight container at room temperature for up to 3 weeks

SOME GRANDMA's CHOCOLATE CHIP BISCOTTI

"Biscotti," is Italian for "Twice Baked." And there you go, thats the recipe :)

Haha. I imagine someone's grandma in Italy is putting these out with some espresso or "demitasse" as it was called in our house growing up. I had to google demitasse to learn it's the French word for "half-cup." Have to love Italians using a French word - mind blown. I don't even know if my childhood was real now.

Ingredients

Makes at least (2) dozen, I tend to cut them thinner these days, so get more out of them.

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 3/4 cup sugar

• 1/2 cup (1 stick) unsalted butter, room temperature

• 2 large eggs

• 1 cup semisweet chocolate chips

Flavor Variations:

• Chocolate Orange - add 2 tsp Orange Extract in when beating eggs and stir in 1 cup diced candied orange peel

• Matcha - stir in 2 TBLS of matcha powder with dry ingredients

• Super Italian with Anise - 1 teaspoon ground anise seed added w/ dry ingredients

Instructions

1. Preheat the oven to 350 degrees F.

2. Line a baking sheet with parchment paper or use silicone mat (Silpat,etc). In a medium bowl, mix the flour, baking powder, and salt. Using an hand mixer or stand mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the chocolate chips.

3. Form the dough into (2) horizontal logs on baking sheet - around 16" long and 2"-3" wide. I tend to form into log on baking sheet, then roll a bit with hands to form log. Spreading out till you get desired length. These tend to puff a bit and widen as they bake. So think about flatting the log a bit if you want that type of biscotti. Get wild haha.

4. Bake until light golden, about 30 minutes. Cool 30 minutes.

5. Place the logs on a cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.

LEMON BARS

So it’s March and snowing here in NY…lucky us.

When I get snowed in, I suddenly forget about calories and the general health of anyone I am feeding. It’s time to bulk up. In between work emails and conference calls, one of my best friends (Joshy), is going through my collection of Food Network Magazine’s and picking out favorite recipes, scanning them and categorizing them for me.

Our house is very lucky to have Joshy, he keeps sh*t in check.

We stumbled upon this recipe from Paul Deen from the May 2013 Issue and it just so happens I had everything in house for this recipe.

I am looking out into the backyard and wishing it was time to break out the smoker, but figured no better way to get ready for spring than with some fresh Lemon Bars.

Ingredients:

For the crust:

• 2 sticks unsalted butter, cut into pieces and at room temperature, plus more for the dish

• 2 cups all-purpose flour

• 1 cup confectioners’ sugar, plus more for dusting

• Pinch of salt

For the filling:

• 4 large eggs

• 2 cups granulated sugar

• 6 tablespoons all-purpose flour

• 6 tablespoons fresh lemon juice

Directions

Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil and butter the foil.

Make the crust: Whisk the flour, confectioners’ sugar and salt in a large bowl.

Cut in the butter with your fingers to make a crumbly dough; press into the prepared baking dish.

Bake 20 minutes, then transfer to a rack and let cool slightly.

Meanwhile, make the filling: 

Mix the eggs, granulated sugar and flour in a bowl with a fork. Mix in the lemon juice. (I mixed in everything all at once, by accident – but no worries, still came out great).

Pour the filling over the crust and bake 25 more minutes; transfer to a rack and let cool completely. 

Sprinkle with confectioners’ sugar. Lift out of the pan and cut into pieces.

“WAFFLES OF INSANE GREATNESS”

The name says it all. The recipe is courtesy of an episode of $40 a day w/ Rachel Ray on Food Network. I remember watching this episode and drooling over these. I usually double the recipe since ya never know whose here for breakfast and I rather have more than less.

Ingredients:

• 3/4 cup all-purpose flour

• 1/4 cup cornstarch

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup whole milk or buttermilk

• 1/3 cup vegetable oil

• 1 egg

• 1 1/2 teaspoons sugar

• 3/4 teaspoon vanilla extract

• Butter and syrup, for serving

Directions

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.

Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles.

Serve immediately with butter and syrup.

PUMPKIN BREAD W/ BUTTERSCOTCH & CHOCOLATE CHIPS

I love the fall, one of the best parts of living in the North East. Leaves are just starting to change and the shelves are stocked with pumpkin, might be a little overkill right now…but still gets me in the mood to cook for the season. 

This is an annual fall treat for our house. Enjoy

Ingredients:

• 1/2 cup (1 stick) butter, softened

• 1 pkg. (8 oz.) Cream Cheese, softened (I only use Philadelphia brand)

• 2-1/2 cups sugar

• 4 eggs

• 1 can (15 oz.) pumpkin

• 3-1/2 cups flour

• 2 tsp. baking soda

• 1 tsp. salt

• 1 tsp. ground cinnamon

• 1/2 tsp. Baking Powder

• 1 cup of butterscotch chips

• 1/2 chocolate chips

• *can substitute the butterscotch and chocolate chips for pecans, walnuts, anything you want 

Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin.

Gradually add combined dry ingredients, mixing after each addition just until moistened. Pour into 2 greased and floured 9×5-inch loaf pans. Stir in butterscotch and chocolate chips (or other mix-ins).

Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

CRANBERRY-ORANGE BUTTERMILK SCONES

When I hear scone I think of the Queen of England or a tea party. As much as I love having imaginary tea party’s during my day, these scones are meant for the Queen. 

I was recently given a cookbook from my brother and cousin Anna, “A Taste of Wyoming.” It's surprisingly amazing. Who would of thought that Wyoming would be known for its food. Each page has something new and exciting and these scones are only the beginning. 

This recipe was graciously provided by the “Wildflower Inn” at Jackson Hole. I did some research and this Inn is famous in the area for their breakfast. They have an open floor plan so you can see the chef’s cooking and they are happy to share their tips and tricks with you.

Ingredients:

• 3 cups all purpose flour

• 1/3 cup sugar

• 2 1/2 tsp baking powder

• 1/2 tsp baking soda

• 3/4 tsp salt

• 3/4 cup firm butter, cut into small pieces

• 3/4 cup chopped fresh or dried cranberries

• 1 tsp orange zest

• 1 cup buttermilk

• cinnamon to taste

• sugar to taste

Preheat the oven to 425 degrees F. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.

Cut the butter into the mixture with a fork until the dough resembles course crumbs

Mix in the cranberries and orange zest. Add the buttermilk and stir until a dough ball can be formed.

Divide the dough into 2 equal balls; roll out each dough ball on a floured surface to a 3/4″ thickness. Cut each flattened dough circle into 6 equal wedges or use cookie cutters to shape them.

Place the cut dough on a baking sheet lined with parchment paper, sprinkle with cinnamon and sugar

Bake for 12 minutes or until golden brown.

MANDEL BREAD (ALMOND BREAD = BISCOTTI)

Biscotti literally means “twice-baked.” When I think of Biscotti, I think ITALIAN. The word is sacred to Italians, they own biscotti and no one should even attempt to compete with them. However, the Jewish have their own version of Biscotti that is up for the challenge. These cookies are called Mandel Brodt, which translates to Almond Bread. A very traditional Jewish cookie that is cooked in the same fashion as an Italian Biscotti and if one didn’t know any better, you could easily confuse the two. 

My mom has been making these for over 20 years and she was given the recipe from one of our Russian neighbors. We don’t exactly know where this recipe originated and if she added a Russian flare to these, but who cares, they’re delicious.

Ingredients:

• 1 cup vegetable oil

• 3 cups flour

• 1 cup sugar

• 3 eggs

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1 tsp salt

• 1 cup slivered almonds

• cinnamon, sugar (they sell this pre-mixed, but you can easily make your own by mixing 1/2 cup sugar with 1.5 TBLS cinnamon)

Preheat oven to 350 degrees F

In a large bowl, blend the vegetable oil and the sugar together with a hand mixer.

Crack the eggs into a bowl or measuring cup and then add the eggs one at a time to the bowl, blend well. Add vanilla to the bowl and also all of the dry ingredients (flour, salt, baking powder). Mix well.

Add in the slivered almonds and mix well until fully incorporated. Place 4 globs on 2 cookie sheets and shape like a loaf with wet hands (makes it easier to spread without sticking to your hands or the pan)

Sprinkle loafs generously with cinnamon sugar mixture

Bake at 350° 20-25 mins. When golden cut into biscotti and turn on side sprinkle with cinnamon sugar and bake additional 10 mins. Then turn over on other side, sprinkle with cinnamon and sugar and bake additional 10 mins.

Cool on a wire rack and enjoy.

ALANE’S NEARLY FAMOUS BLUEBERRY TART

This has to be the most sought after recipe I have ever come in contact with. There isn’t a week that goes by that someone doesn’t mention it or ask me for it. It’s become a staple in my arsenal and I have made it more than anything else in the last 8 years.

I can only trace it back to my Aunt Patty’s former sister-in-law, Alane. I don’t need to know any more than that. It’s been titled Alane’s Blueberry Tart in my folder for years now and it needs to be known as that. The ingredients are simple and can be easily stored in your pantry. This is the perfect dessert in a pinch and tastes like it was made professionally. You can use any fruit filling, cherry, apple and of course blueberry. I venture into the cherry realm every now and then, but for me, blueberry is the winner.

I must warn you that when this starts baking, your kitchen is going to fill with the most amazing smell that reminds me of shortbread. You will be making this frequently, so get used to it.

I must thank Alane for sharing this with us years ago and now I am able to share it with everyone here. In the words of my Aunt Patty, I friggan love her for that.

Ingredients:

• 3 cups all-purpose flour

• 3/4 cup sugar

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 2 sticks of butter (softened)

• 1 egg, add milk in a liquid measuring cup, till it makes 1/3 cup

• 1 can of Blueberry fruit filling (or any fruit)

• confectioners sugar, for dusting

Preheat your oven to 400 degrees F.

Work all dry ingredients and softened butter in a large bowl with a fork. When mixed together, lightly beat the egg in the measuring cup and then add to the mixture. Continue working together with a fork, then use your hands to bring it all together.

Grease a 10″ spring-foam pan. spread half the dough on the bottom and slightly up the sides. Pour filling over the dough and spread out evenly with a spatula or butter knife, then break the rest of the dough into pieces and sprinkle on top

Bake for 35-45 mins @ 400 degrees F. I have noticed that my oven browns it up nicely within 35 mins. You want it to be golden brown, so keep your eye on it.

Let cool for 1 hour and sprinkle with confectioners sugar.

I couldn’t wait the whole hour, so I just started eating it after I quickly took the picture.

Continue to pass this recipe on, so that one day it could really be famous, because it should be.