Saturday, February 26, 2011
Wednesday, February 23, 2011
Tuesday, February 22, 2011
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom
1 cup powdered sugar
1-2 tbsp milk or cream
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.
3 cups shredded apples from peeled apples
juice of half a lemon
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of salt
2 Tablespoons brown sugar
2 Tablespoons unsalted butter and a dash of oil for cooking pancakes
Peel three medium apples. Grate the apples and drizzle the juice of half a lemon over the shredded apple. Place shredded apples in a colander over a bowl and leave for 10 minutes while you assemble the rest of the ingredients.
Beat the eggs and add the flour , sugar and spices. Whisk until no lumps remain. Press some of the excess juices out of the resting apples and add to the egg and flour mixture.
Over medium heat, melt half of the butter in a heavy bottom skillet and add just a dash of oil. This will help the butter not burn. Dollop large tablespoonfuls of apple batter into the hot butter and fry like pancakes, flipping once. Serve with maple syrup and sour cream.