[{"id":"15398","title":"Coconut Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Dissolve the coconut milk powder in the hot water in a large bowl.
Whisk until all large lumps are gone.
Add the pastry cream filling mix to the heavy cream, again whisking until no lumps remain.
Mix the coconut \"milk\" and pastry/heavy cream together.
Add the sugar and coconut flavor.
Add the shredded coconut, if using.
Place the bowl in the fridge to chill for several hours, or up to overnight.
Freeze in a 1-quart ice cream maker according to the manufacturer's directions.
The ice cream will be dense and soft when finished.
Enjoy right away for a soft-serve treat, or chill in the freezer for 4 to 6 hours to harden.
TIPS:.
Love Almond Joy or Mounds candy bars?
Add chopped chocolate and/or nuts, up to 1/2 cup total, during the last 5 minutes of churning for a tasty treat.
If you don't care for the shredded coconut texture, leave it out.
No pastry cream filling mix?
You can leave out this ingredient, but the ice cream will be less smooth, rich, and creamy.
It's definitely worth adding!","url":"https://recipe.bluelayer.org/recipe/15398/coconut-ice-cream"},{"id":"832","title":"Sprinkle Dipped Meringues","ingredients":"3 large egg whites, space temperature Pinch of product of tartar
3⁄4 cup (155 g) superfine sugar
1 teaspoon organic vanilla or
almond extract
3 ounces (90 g) perfect-good quality white chocolate, chopped or callets/discs Sprinkles of your determination Instruments: Large pastry bag Decorating idea #1A","directions":"Preheat the oven to 200°F (90°C). Line 2 baking sheets with parchment and established apart. Wipe a stainless metal bowl and the whisk of an electric powered mixer with a paper towel dampened with a small lemon juice to clear away any hint of grease. Put the egg whites into the bowl and battle on lower tempo until foamy, around 30 seconds. Avert the mixer and add the product of tartar. Make improvements to the pace to medium and overcome until smooth peaks kind, around 1 moment. Boost the pace to medium-superior and add the sugar one spoonful at a season. Battle on large tempo until incredibly rigid peaks style and the meringue is shiny and thick, more than 3 minutes. add the vanilla and combat for 1 far more second. In good shape a heavy pastry bag with a high spherical decorating suggestion and pipe 2-inch-diameter cookies regarding 1 inch aside on to the composed baking sheets. Bake in the higher and small 3rd of the oven for 1 1⁄2 several hours undisturbed, and then transform off the oven. Depart the cookies in the oven for 1 far more hour to dry out. The cookies ought to be crisp, still not browned or discolored. Move the baking sheets to twine racks to great extensively. In a heatproof bowl, soften the white chocolate both in the microwave within 20-moment durations (be very careful not to burn up it) or over a lower saucepan of simmering water. Line 2 baking sheets with clean parchment paper and fill a shallow dish with the sprinkles. Dip the backside of just about every meringue into the white chocolate, and then automatically dip them into the sprinkles. Put them on the created baking sheets and permit them fixed, around 1 hour. The meringues will retain in an airtight container at space temperature for up to 5 times. Makes about 30 cookies. In addition to striving out some fresh recipes to Rosie, I’m on top of that Is post clues to a range of weblogs exactly where you can discover her recipes Concealed.","url":"https://recipe.bluelayer.org/recipe/832/sprinkle-dipped-meringues"},{"id":"16372","title":"Georgia Peach Cobbler","ingredients":"peaches, yellow, raw
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spices, cinnamon, ground","directions":"Peel and slice the peaches and place them in a bowl.
Mix with 1/2 cup of white sugar, cover and refrigerate for several hours until the juices start to form.
Preheat the oven to 350F.
While the oven is preheating place a 9x13 baking dish in the oven with the butter and keep the pan in the oven until butter is melted.
In a mixing bowl combine the flour, 1/4 cup of white sugar, brown sugar, baking powder and salt.
Blend with a pastry blender and then add the milk and vanilla.
Stir together until a smooth batter forms.
Remove the baking dish from the oven and pour the batter into the pan over the butter.
Do NOT stir.
Next add the peaches evenly to the pan, again WITHOUT stirring.
Finally sprinkle the top of the peaches evenly with cinnamon.
Bake for 35-45 minutes, until batter is set and golden brown.
Serve hot with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/16372/georgia-peach-cobbler"},{"id":"19272","title":"Walnut Apple Crisp","ingredients":"apples, raw, with skin
lemon juice, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
spices, nutmeg, ground
salt, table
butter, without salt
nuts, walnuts, english","directions":"Toss apples with lemon juice and water in shallow 2-quart baking dish.
In large bowl, combine flour, oats, sugar, nutmeg and salt.
Mix to blend.
With pastry blender cut in butter until mixture resembles coarse crumbs.
Mix in walnuts.
Crumble over apples to cover completely.
Do not pack down.
Bake in 350 oven for 40 to 45 minutes or until top is lightly browned.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/19272/walnut-apple-crisp"},{"id":"20928","title":"Vanilla Sand Dollar Cookies","ingredients":"butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 325F.
Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.
With a pastry brush, lightly coat a cookie stamp with a neutral-tasting vegetable oil, such as canola, or mist it with cooking spray.
Using an electric mixer fitted with the paddle attachment, mix the butter, sugar, and vanilla on medium-low speed until combined.
Add the flour and salt and mix on low speed just until thoroughly combined.
(Dont overmix here or the cookies can be tough.)
Using a 1 1/4-inch scoop, drop the dough on the prepared baking sheets about 2 inches apart.
Stamp each dough ball firmly enough to make an imprint, but dont press so hard that the cookie flattens to less than 1/4 inch thick.
Bake until the cookies begin to look golden brown around the edges, about 10 minutes.
The cookies will keep for a few days in an airtight container.
Youll find cookie stamps in many patterns at most well-stocked specialty kitchen stores.
In addition to ones depicting sand dollars, they stock numerous others that are sea-related, including seahorses, sea turtles, crabs, starfish, and dolphins.","url":"https://recipe.bluelayer.org/recipe/20928/vanilla-sand-dollar-cookies"},{"id":"20819","title":"15-Minute Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a medium bowl, add the flour and salt.
Stir to mix.
Next, cube the butter then add it into the flour bowl.
Using a pastry blender or two knives, cut the butter into the dough.
It will be very crumbly, and youre done when the butter is in uniform pieces all about the size of peas.
Next, make a hole in the center of the dough and pour in all of the water.
Using a fork, stir to combine the dough.
Flour a cutting board, and add the dough.
Pat it into a rough square.
You will still see chunks of butter and it will seem too dry, but do not add extra water.
The dough will come together with each roll.
Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10 long.
No need to be too precise here.
Fold the bottom third of the dough over the middle of the dough.
Fold the upper third of the dough on top of the middle too.
Rotate the dough one-quarter turn, and repeat.
Use additional flour as needed to prevent the dough from sticking.
Roll out, fold, and turn the dough at least 6 or 7 times.
When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight.
Dough may be frozen, too.
Roll out the dough on a floured surface and use for desired puff pastry use.
Recipe makes 1 sheet of puff pastry.","url":"https://recipe.bluelayer.org/recipe/20819/15-minute-puff-pastry"},{"id":"25319","title":"Wet-Bottom Shoofly Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking soda
water, bottled, generic
molasses
leavening agents, baking soda
water, bottled, generic
molasses","directions":"Preheat oven to 350 F. 2.
For the topping: Place all-purpose flour, brown sugar, and vegan butter in a medium size mixing bowl.
Use a pastry cutter or your fingers (using a crumbling motion) to blend until the mixture looks like coarse crumbs.
Set aside.
For the cake: Place all-purpose flour, salt, brown sugar, and vegan butter in a large mixing bowl.
Again, use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.
Stir baking soda into the boiling water in a medium-sized bowl.
The mixture will fizz, so add the baking soda in a few steps instead of all at once.
This will prevent the mixture from bubbling over the sides of your container!
Stir the baking molasses into the water/baking soda mixture.
Add this liquid mixture to the dry cake ingredients in the large mixing bowl.
Mix with a fork until its pretty smooth.
Set aside.
For the bottom layer: Stir baking soda into boiling water in a medium-sized bowl.
Again, add the baking soda in parts, not all at once.
Stir the table molasses into this water/baking soda mixture.
Pour the wet bottom layer into a greased or non-stick 9-inch by 9-inch square baking pan.
Slowly drizzle the cake layer over the wet bottom layer in the pan.
I pour in circular patterns starting small in the center of the pan and then moving out to the edges of the pan.
Try to evenly cover the wet bottom layer.
Sprinkle the crumb topping evenly on top of the cake layer in the pan.
Bake at 350 F until a toothpick inserted into the center comes out clean (except for some crumb topping), about 40 minutes.
Start checking for doneness at 35 minutes just to be safe.<br /","url":"https://recipe.bluelayer.org/recipe/25319/wet-bottom-shoofly-cake-vegan"},{"id":"28531","title":"Cheddar Cheese Savory Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
salt, table
butter, without salt
oil, olive, salad or cooking
water, bottled, generic","directions":"In your mixing bowl of your electric mixer, combine the flour, cheese and salt.
Mix briefly to combine (or use a whisk).
Add the butter and oil, then mix until the mixture is about the size of peas.
You can also use a pastry blender for this task).
Slowly add in the water and mix until the dough just starts coming together.
Too much water will make the crust tough.
When you squeeze the dough together with your hands it should stick together in a ball.
Separate the dough into 2 mounds and press into flat disks.
You can mold the edges with your fingers until they are fairly smooth.
Let them rest on the counter for at least 10 minutes for the flour to absorb all the moisture.
Roll the dough out to a size just large enough to fill your pie pan and come over the edge a little.
If the dough tears, just mend it like you would play dough, it will be fine.
Set the dough into the pie pan gently without stretching the dough, and press into shape.
Roll out the second disk to a size that will cover the top of the pie.
Add your filling and cover with the dough.
Pinch the two dough layers together with your fingers and flute the edges if you want it to look fancy.
Here is a step by step tutorial on pie crusts that you may find helpful if you are new to this craft.","url":"https://recipe.bluelayer.org/recipe/28531/cheddar-cheese-savory-pie-dough"},{"id":"30519","title":"A Piecrust You Can Trust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
vinegar, cider
sugars, powdered
salt, table
shortening, vegetable, household, composite","directions":"Your wish is our command: an easy, homemade piecrust - without all the fat.
Want a piecrust as good as Mom's, but with far less fat Your search is over.
This goof-proof, freezer-friendly homemade crust will impress your family and friends with its taste and texture, and knock their socks off when they find out it's light.
The typical piecrust (homemade and store-bought alike) contributes 70% of the fat and more than half the calories in a slice of apple pie.
Ours is only a fraction of which.
How'd we do it The key to this tender piecrust is a slurry - a mix of flour and liquid (water and vinegar, in this case), that displaces much of the fat.
We said this crust is easy, but to make it even easier, check out our step-by-steps as a reference while you're putting it together.
And once you've got the crust down, fill it with one of our wonderful fillings for holidays - or possibly any day.
A slurry is a mix of flour and liquid (water and vinegar in this recipe).
It's the key to this tender low-fat crust.
Pie weights can be ordered by mail or possibly found in gourmet kitchen shops.
You can also use uncooked dry beans, but save them to reuse as weights.
They'll be too hard for cooking.
Preheat oven to 400 degrees.
Lightly spoon flour into a dry measuring c.; level with a knife.
Combine 1/4 c. flour, ice water, and vinegar, stirring with a whisk till well-blended.
Combine 3/4 c. flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or possibly 2 knives till mix resembles coarse meal.
Add in slurry; toss with a fork till flour mix is moist.
Gently press mix into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
Roll dough, still covered, into a 12-inch circle; freeze 10 min.
Remove 1 sheet of plastic wrap; let stand 1 minute or possibly till pliable.
Fit dough, plastic-wrap side up, into a 9-inch pie plate or possibly a 9-inch round removable-bottom tart pan.
Remove plastic wrap.
Press the dough against bottom and sides of pan.
Fold edges under or possibly flute decoratively.
Line bottom of dough with a piece of foil; arrange pie weights on foil.
Bake at 400 degrees for 20 min or possibly till edge is lightly browned.
Remove pie weights and foil; cold on a wire rack.
Yield: 1 (9-inch) crust.","url":"https://recipe.bluelayer.org/recipe/30519/a-piecrust-you-can-trust-recipe"},{"id":"32796","title":"Blueberry Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
blueberries, raw
lemon juice, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 425.
Prepare: Two Crust, 9 Inches pie pastry.
Place the bottom crust in a 9 inch pie pan.
After rolling out the top crust, cut it into strips to make a lattice top for the pie.
Mix the dry ingredients (sugar, flour, cinnamon and cloves) in a large bowl.
Gently add the berries to the flour mixture and stir to cover.
Turn the berry mixture into the crust lined pan.
Sprinkle the lemon juice over all.
Scatter the tiny pieces of butter over all.
Arrange the strips of top crust into a woven lattice pattern, building up a high edge and sealing tightly.
Brush the pastry with milk.
Cover the edge with strips of aluminum foil to prevent burning.
Remove foil during last 15 minutes of bake time.
Bake until golden brown, 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/32796/blueberry-pie"},{"id":"59571","title":"Flaky, Fluffy Southern Buttermilk Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 450 F. Generously grease the bottom of a large baking sheet with butter.
Use a box grater to grate the cold butter into a small bowl.
Or, cut butter with a knife into very small cubes.
Place bowl in freezer.
In a large bowl, whisk flour, baking powder, salt and baking soda until well combined.
Add grated butter and, using a pastry blender or 2 knives, cut in butter until its the size of small peas.
Pour in the cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not over-mix).
Transfer dough to a lightly floured surface; very gently pat into a rough ball.
Use a sharp knife or bench scraper to cut dough in half.
Place one half on top of the other half, and very gently press halves together, shaping into a rough ball again.
Repeat this process 3 times.
Gently shape dough into a rough rectangle about 1-inch thick.
Cut dough into 12 equal squares; transfer to prepared baking sheet, spacing biscuits at least 1 inch apart.
Place baking sheet in freezer 10 minutes to re-chill dough.
Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/59571/flaky-fluffy-southern-buttermilk-biscuits"},{"id":"61208","title":"Blackberry Cobbler Recipe","ingredients":"blackberries, raw
sugars, granulated
cornstarch
butter, without salt
spices, cinnamon, ground
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine first 5 ingredients in a large saucepan.
Cook over medium heat, stirring occasionally till thickened (5 - 10 min).
Remove from heat and cold completely.
Roll out half of pastry to fit 8-inch square baking dish.
Place pastry in dish.
Pour cooled blackberry mix into pastry lined dish.
Roll remaining pastry into 8-inch square.
Cut into strips 1/2 inch wide.
Arrange strips in lattice design over berry mix.
Seal edges.
Brush pastry with lowfat milk.
Sprinkle with more sugar.
Bake at 375 degrees for 40 min or possibly till golden brown.
Serve with ice cream.
Yield: 8 servings.","url":"https://recipe.bluelayer.org/recipe/61208/blackberry-cobbler-recipe"},{"id":"61142","title":"Anyday Louisiana Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat
honey","directions":"Mix first four ingredients in large bowl.
Using a pastry blender or fork, cut in the margarine until the mix resembles coarse meal.
Preheat oven to 425 degrees.
Add yogurt and honey until dry ingredients are just moistened.
Knead the dough 4 times on a floured surface.
Roll the dough into 1/2\" thickness and cut off biscuit rounds about 2 1/2\" wide.
Place each biscuit on an ungreased baking sheet (I like air bake sheets).
Bake at 425 degrees F for 10 minutes or until golden.
Serve hot and fresh!","url":"https://recipe.bluelayer.org/recipe/61142/anyday-louisiana-biscuits"},{"id":"61129","title":"Prevention Magazine's Blueberry Crisp","ingredients":"blueberries, raw
sugars, granulated
cornstarch
lemon juice, raw
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
nuts, walnuts, english
butter, without salt","directions":"Preheat oven to 375 degrees.
Coat a 1 quart casserole with non-stick spray.
In a large bowl, mix blueberries, sugar, cornstarch and lemon juice.
Spoon into the casserole.
In the same bowl, mix oats, flour, brown sugar and walnuts.
With a pastry blender, cut in the butter until the mixture resembles cornmeal.
Sprinkle over the blueberry mixture.
Bake 45 minutes or until the crisp is lightly browned and bubbling.","url":"https://recipe.bluelayer.org/recipe/61129/prevention-magazines-blueberry-crisp"},{"id":"61123","title":"Deluxe Butter Pie Pastry Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite","directions":"In a bowl, combine flour and salt with a rubber spatula.
Working quickly to prevent softening, cut the butter into 1/4-inch pieces.
Add the butter to the dry ingredients.
Using a pastry blender, cut the butter into pea-size pieces.
Add the shortening.
With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl.
Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces.
Do not let the mixture soften and begin to clump; it must remain dry and powdery.
Drizzle 6 tablespoon ice water over the fat and flour mixture.
Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls.
Press down on the dough with the flat side of the spatula.
If the balls of dough stick together, you have added enough water.
If they do not, drizzle 1 tablespoons more ice water over the top.
Cut in the water, then press with your hands until the dough coheres.
The dough should look rough, not smooth.
Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc.
Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling.
The dough can also be wrapped airtight and frozen for up to 6 months.
Thaw completely before rolling.
Bake this crust in a preheated over at 450 degrees for 15 minutes.
Let cool 20 minutes before filling.","url":"https://recipe.bluelayer.org/recipe/61123/deluxe-butter-pie-pastry-dough"},{"id":"61106","title":"Eggless Scones --","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Whisk, or sift the dry ingredients.
Cut the butter into the flour, with a pastry blender, until it resembles coarse crumbs.
Stir in the milk.
Add any optional ingredients, if desired.
On a floured surface, lightly knead the dough 5-10 times.
Place on a greased, or parchment lined, baking sheet.
Flatten gently to a 1\" thick round.
Cut, like a pie, into 8 wedges, but do not separate.
Brush the top with about 1 tablespoon milk.
Sprinkle with sugar, if desired.
Bake 400 degrees, 12 -15 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/61106/eggless-scones"},{"id":"61094","title":"Meringue Mushrooms","ingredients":"egg, white, raw, fresh
cream, whipped, cream topping, pressurized
salt, table
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 225 degrees F (110 degrees C).
Line 2 cookie sheets with parchment paper or aluminum foil.
In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy.
Add cream of tartar, salt, and vanilla.
Continue whipping until the whites hold soft peaks.
Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
Place a round tip into a pastry bag, and fill the bag half way with the meringue.
To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets.
Pull the bag off to the side to avoid making peaks on the top.
For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up.
They should resemble candy kisses.
Do not worry about making all of the pieces exactly the same.
The mushrooms will look more natural if the pieces are different sizes.
Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets.
Set aside to cool completely.
Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
Poke a small hole in the bottom of a mushroom cap.
Spread chocolate over the bottom of the cap.
Dip the tip of a stem in chocolate, and press lightly into the hole.
When the chocolate sets, they will hold together.
Repeat with remaining pieces.
Store at room temperature in a dry place or tin.","url":"https://recipe.bluelayer.org/recipe/61094/meringue-mushrooms"},{"id":"61008","title":"Sandy's Mississippi Delta Cathead Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
bacon, meatless","directions":"Blend above ingredients in a mixing bowl.
Dump a hand full of flour on a pastry cloth or whatever.
A brown paper sack also works.
Newspaper also works just fine.
Dump the blended dough onto the flour.
Pour a dash of oil into your skillet and smear it around with your fingers.
Coat the inside of the skillet and the palms of your hands with oil.
Knead the dough for about 30 seconds, rolling it in the flour and thickening it.
Halve the dough.
Halve it again, making 4 pieces of dough.
Roll each piece of dough between your hands, making it into a ball, then put it in the skillet.
Use a spoon or a pastry brush and put a little oil or bacon drippings on the top of each unbaked biscuit.
Preheat oven to 350.
Bake 25 minutes.
Broil/toast for 1 or 2 minutes.","url":"https://recipe.bluelayer.org/recipe/61008/sandys-mississippi-delta-cathead-biscuits"},{"id":"60790","title":"Vanilla Frosting","ingredients":"shortening, vegetable, household, composite
salt, table
sugars, powdered
rice, white, long-grain, regular, unenriched, cooked without salt
vanilla extract","directions":"In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 1 minute.
Add the confectioners sugar, rice milk, and vanilla.
Beat until smooth and fluffy, about 5 minutes.
You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
If youre into making cupcakes, invest in a mechanical pastry bag.
Williams-Sonoma makes a great one, and it will make piping frosting an easy dream.
No more fussing with messy pastry bagsjust fill and press.
I truly love mine, and I dont use the word love lightly.","url":"https://recipe.bluelayer.org/recipe/60790/vanilla-frosting"},{"id":"60705","title":"Nutty Chocolate Caramels","ingredients":"oil, olive, salad or cooking
cream, fluid, heavy whipping
honey
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
sugars, brown
butter, without salt
vanilla extract
nuts, almonds","directions":"Line an 8-inch square metal baking pan with foil, extending the foil over the sides of the pan.
Thoroughly coat the foil with the canola oil.
In a heavy 3-quart saucepan, combine the cream, honey, chocolate, granulated sugar and brown sugar and bring to a boil over moderate heat.
Using a pastry brush dipped in warm water, brush down the side of the pan a couple of times to prevent crystallization.
Raise the heat to moderately high and place a candy thermometer in the pan.
Continue to cook the syrup, stirring constantly, until the temperature registers 254, about 20 minutes.
Remove the saucepan from the heat and quickly stir in the butter, vanilla and walnuts.
Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.
Use the ends of the foil to lift the caramel from the pan.
Peel the foil off the back of the caramel.
Coat the blade of a chef's knife with oil.
Cut the caramel into 8 equal strips, then cut each strip into 8 pieces.
Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.","url":"https://recipe.bluelayer.org/recipe/60705/nutty-chocolate-caramels"},{"id":"60687","title":"Handmade Pastry Dough with a Difference","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
butter, without salt
water, bottled, generic
salt, table
butter, without salt","directions":"Wipe your work surface very well.
Combine the cake and bread flours and sift them onto the work surface.
Make a well in the middle of the flour to form a donut shape.
Put the salt, melted butter and 1 tablespoon of water or so into the well, and mix well to dissolve the salt.
When the salt has dissolved, start mixing in the surrounding flour a little at a time.
Remember how you used to mix water into sand in a sandpit and do it like that.
(Thicken the liquid a bit at a time.)
When the liquid has thickened quite a bit, add water little by little to dissolve the flour.
The key is to add the water a little at a time!
Also, don't ever break down the walls of the well!
Otherwise your work surface will become flooded with water...
Always pour the water onto the flour.
When all the water has been added, use your pastry scraper in a cutting motion to mix the water in.
(Don't knead the mixture; you don't want to develop the gluten in the flour.)
When the water is mixed in, gather up the dough into a ball with the seams inside, and pull the surface a bit tight.
The dough doesn't have to be smooth at this stage!
As you let the dough rest in the refrigerator and fold in the butter, it will become silky smooth.
Make a deep cross cut into the dough, wrap up in plastic and rest in the refrigerator for 30 minutes to an hour.
While the detrempe is resting, prepare the butter that will be folded into it.
Sandwich the butter between sheets of plastic film (make sure the plastic sheets are big enough to accommodate the butter when it's flattened) and beat down on it with a rolling pin to flatten it out.
The butter is cold but it will become soft and silky.
Cut and form the butter with a pastry scraper or other tool to neaten it up.
It should become a neat square that's about the same size as the cutting edge of the scraper.
Start folding the butter (beurrage) into the rested detrempe.
Press out the detrempe that had the deep cross cut in it away from you as if you were pushing it.
(It's hard to describe...) Turn the dough to press it out on all 4 sides.
Here's how it should look at this point.
After all 4 sides are pressed out, it should look like this.
The middle should be a bit thicker than the rest.
Put the squared off silky butter on the thick part of the dough.
(Check the consistency of the butter.
It should be just soft enough that if you press on it with your finger, it leaves a mark.
If it's too hard it's difficult to roll out.
Butter hardens right away when you put it in the refrigerator, so be careful!)
Bring the opposing corners of the dough to the middle and fold.
Do the same with the two other opposing corners.
The key is to wrap the dough tightly around the butter so that there are no air pockets in between the layers.
Roll out with a rolling pin.
To start, push the rolling pin in small movements, then roll it back and forth.
Dust with flour frequently but sparingly.
(It's a bit complicated I know...) Flip the dough over as you roll it frequently too.
(The dough does stick easily to the work surface...) When the dough has thinned out, roll it around the rolling pin and flip over.
Roll until it's as long as the rolling pin.
Start folding!
Brush off any excess flour, and fold in about 1/4 of the dough.
Bring the bottom part of the dough on top.
Tightly seal the seams closed using the rolling pin.
The key is to bring the folds all the way up to the corners.
If the corners are rounded, pull on them with your hands to make them square like a puzzle.
This way the dough will have a nice neat finish, and will be easier to handle too.
Cut the dough in half.
(If you don't do that and fold the dough in the middle, the first fold will stick out to the size, and the dough will split there.)
Wrap tightly in plastic, and rest in the refrigerator for 15 to 30 minutes.
Turn the dough 90 degrees from the previous step (so that the fold is on the side), and repeat steps 14 to 18 three more times.
If you roll out the width (in the direction it was rolled before) first, it's easier to handle.
The more you roll out the dough, the silkier it will get.
Then you're done!","url":"https://recipe.bluelayer.org/recipe/60687/handmade-pastry-dough-with-a-difference"},{"id":"60663","title":"Hazelnut Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
nuts, hazelnuts or filberts
cocoa, dry powder, unsweetened","directions":"Place 1 pound of the chocolate in a 2-quart mixing bowl.
In a 1-quart saucepan over medium heat, bring the cream to a boil.
Pour the cream into the bowl with the chocolate.
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
Mix in 3/4 cup of the hazelnuts and blend well.
Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
Line 2 baking sheets with parchment or waxed paper.
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.
Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.
Or use a small ice cream scoop to form the mounds.
Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
Dust your hands with cocoa powder and roll the mounds into balls.
These will be the truffle centers.
Cover and chill the centers for another 2 hours in the freezer.
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
Line 2 more baking sheets with parchment or waxed paper.
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
Place a truffle center into the tempered chocolate, coating it completely.
With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
After dipping 4 truffles, sprinkle a pinch of the remaining ground hazelnuts on top of them, before the chocolate sets up.
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
When the truffles are set, place them in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
The truffles are best served at room temperature.
Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, confectioners sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls.
Any nuts can be substituted for the hazelnuts both inside and outside the truffles.
White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, and substitute finely chopped almonds for the hazelnuts.
Praline Truffles: Substitute finely ground praline (page 147) for the hazelnuts.","url":"https://recipe.bluelayer.org/recipe/60663/hazelnut-chocolate-truffles"},{"id":"60545","title":"Maple-Swirl Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
sugars, granulated
apples, raw, with skin
butter, without salt
raisins, seeded
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees F.
Line a 15x10x1-inch baking pan with parchment paper, extending edges over ends; set aside.
In a large bowl combine flour, baking powder, baking soda, and salt.
Using a pastry blender, cut in 1/2 cup cold butter until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture and add milk and maple syrup all at once.
Using a fork, stir just until dough forms a ball.
On a lightly floured surface, knead dough gently for 10 to 12 strokes.
Roll dough between two pieces of parchment paper or pat dough into a 14x10-inch rectangle.
In a small bowl combine maple sugar and apple pie spice.
Spread dough with 1/2 cup softened butter; sprinkle with the sugar-spice mixture and if desired at this point, sprinkle with raisins.
Starting from a long side, roll up into a spiral, pinching seam to seal.
Using a sharp knife, cut into 12 slices.
Arrange slices, cut sides down, in prepared pan.
Drizzle with the 2 tablespoons melted butter.
Bake for 18 to 20 minutes or until golden.
Using edges of parchment paper, lift from pan to a wire rack.
Cool slightly.
Drizzle with Maple Glaze.
MAPLE GLAZE:.
In a small bowl combine powdered sugar and maple syrup.
Stir in enough milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.","url":"https://recipe.bluelayer.org/recipe/60545/maple-swirl-biscuits"},{"id":"60535","title":"Easy Biscuits with Cream Gravy Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat the oven to 425 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper; set aside.
Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine.
Add the butter pieces and toss to just coat them in the flour mixture.
Place the bowl in the freezer for 10 minutes.
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until its in pea-size pieces.
Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
Generously dust a work surface with flour.
Scrape the dough out onto the surface and dust the top with more flour.
Using floured hands, gently pat the dough into a 1-inch-thick circle.
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the doughdo not twist the cutter, or the biscuits will not rise properly).
Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart.
Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits.
Repeat as needed until you have 8 total.
Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
Transfer them to a wire rack.
Meanwhile, make the gravy.
Heat the butter in a large frying pan over medium-high heat until foaming.
Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until the meats no longer pink and is starting to brown, about 5 minutes.
Reduce the heat to medium.
Sprinkle the sausage with the flour, measured salt, measured pepper, and cayenne.
Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute.
Gradually stir in the milk, scraping up any browned bits from the bottom of the pan.
Bring to a simmer, stirring occasionally.
Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits).
Taste and season with additional salt and pepper as needed.
Keep warm.
To serve, split the biscuits in half horizontally and top with the sausage gravy.","url":"https://recipe.bluelayer.org/recipe/60535/easy-biscuits-with-cream-gravy-recipe"},{"id":"60527","title":"White Cream Decorator Frosting","ingredients":"shortening, vegetable, household, composite
sugars, powdered
salt, table
water, bottled, generic
vanilla extract","directions":"Using an electric mixer, cream the shortening in a large bowl.
Add the sugar gradually, blending well, and beat until fluffy.
Beat in the salt, and then add the water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency.
Add the vanilla and beat on high until very fluffy.
This frosting can be transferred to a pastry bag fitted with decorator tips for decorating cakes.
Add food colorings of your choice for decorating cakes and cookies.
If you cant find clear vanilla extract, you can use regular vanilla extract, but your icing wont be white.
The regular extract will add a cream color to the icing.","url":"https://recipe.bluelayer.org/recipe/60527/white-cream-decorator-frosting"},{"id":"60487","title":"Traditional (Real Deal) French Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
water, bottled, generic","directions":"1) In a small bowl, proof 1 T. Yeast with 1/2 cup Luke warm water.
Set aside.
2)In a Large Bowl, mix well 4 C Flour and 1 T. salt.
(to prevent the yeast coming in direct contact with the salt.
).
3) Pour Yeast mix into the Flour mix, Using a wooden spoon, stir, add an additional 1 to 1 1/2 C Luke warm water until a dough forms and pulls away from the sides of the bowl.
(doesn't take long for this to happen and the dough forms a clumpy mass.
).
4)Lightly flour your work surface, and dump out to knead.
Knead for about 1-2 minutes, or until you get a recognizable ball.
(this is not your main Kneading point, so don't fuss over it!)
Let the dough now rest while you clean up your bowl you will now use to let the dough ferment inches (about 5-6 minutes rest time).
5) Once your bowl is clean and dry (wiped clean) You now will need to start the Kneading process.
Here, there are two methods you can take Fast, or Slow.
What is the difference between the two?
Texture/Crumb.
Method 1: Fast- Knead your usual way by doing quarter turns for 3-8 minutes, forming a nice elastic and smooth ball.
Place Ball in your Large bowl and cover with Plastic.
Let Rise for 90-120 minutes.
Method 2: Slow/Slap Bench: Begin to knead your dough, but this technique will be somewhat different than your typical quarter turn kneading.
With this, the dough is flattened out slightly, then roughly fold dough into a single book fold ((Fold onto the second third and last third onto the second third)), held at one end (dough shape will be oblong) and slapped down on the work surface.
Refolded and repeated about 850 times.
YES 850!
lol Once this is accomplished, dough is rounded into a ball and placed within the bowl to rise.
90-120 minutes, covered with plastic.
(while this sounds outlandish, this is the traditional method and the texture is UN-BE-Leavable.)
I also find that this method is less tiresome than normal kneading.
6) Now that the dough has fermented, we can begin to form our loaves.
Turn Dough out onto your kneading surface and flatten with your hands (by a smacking action) expelling all the gasses out of the dough.
Divide into two equal parts.
Round each piece into a ball, Rest for 5 minutes.
7)Prepare a Couche (A couche can be made by using a piece of linen or Towel, non-terry-cloth usually a little bigger than a tea-towel, which has had flour generously smoothed into the fabric to fill any creases and crevices of the towel used.)
Set up your towel up to cradle your loaves.
(This step isn't needed, but it helps to support the dough as it rises and gives a less flat result.
).
8)Taking one portion, flatten out with your hands expelling all gasses.
Take the top and fold down 2/3rds onto the dough, using the heal of your hand, seal the dough onto itself.
Repeat fold and seal again.
Fold down once more, but fold down to the bottom this time, sealing the top to the bottom.
9)Lastly, taper off the ends of the dough by rolling your hands at the ends lighly with a bit of pressure to form a classic French Bread look.
(at this point you can continue to roll your hands down the length of the dough to make a baguette rather than taper the ends).
10) Place your dough seal side down onto your couche, leaving a bit of space for the loaves to expand between the two, yet still giving it support.
11) Gash 3 cuts into the top of the loaves.
Cover with the rest of the towel and Let rise an hour.
12) Gently peal the couche back from the loaves and GENTLY place them on either a baking sheet or a (lightly floured) paddle for placing onto baking stone.
(Many would be tempted to use corn meal to prevent sticking, but that then takes it out of the 4 Ingredient Rule, making it untraditional French Bread.)
You do not want to be rough, as you don't want them to deflate.
13) Brush the tops of the risen dough with cool water using a pastry brush.
14) Cooking: Toss 1/2 Cup water into the bottom of the Hot Preheated Oven 425 (Beware!
Steam is HOT!
BE CAREFUL) Place loaves in the oven and close.
Turn the oven down to 350 and bake for 28-30 minutes.
15) Bread is done when the bottoms sound hollow when tapped and the loaves are a rich almost dark golden colour.
16) For more information on the extensive technique used: Google French Bread Julia Child and view video's available.
(Danielle Forestier).","url":"https://recipe.bluelayer.org/recipe/60487/traditional-real-deal-french-bread"},{"id":"60484","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
nuts, pecans
cream, whipped, cream topping, pressurized
pumpkin, raw","directions":"Preheat the oven to 425F Grease a bake sheet.
Sift together the flour, sugar, baking powder, salt, and cinnamon.
Cut in the butter with a pastry blender until the mixture looks like coarse meal or crumbs.
Stir in the pecans.
Combine the cream and the pumpkin.
Stir into the flour mixture just enough to moisten the dry ingredients.
You will have a stiff dough.
Turn the dough onto a lightly floured board and knead gently a few times.
Roll out to 1/2 inch thickness.
Cut with a 2-inch biscuit cutter.
Place 1 inch apart on the prepared baking sheet.
Bake until golden brown, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/60484/pumpkin-biscuits"},{"id":"60436","title":"Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"in large bowl or food processor mix flour and salt.
working fast cut butter into flour with a pastry blender, two knives or the food processor until particles are pea sized.
add 1 tbsp water at a time, using a tossing motion to mix, until particles can be gathered into a ball.
flatten dough into aprox 4 1/2 inch pancake.
cover with plastic wrap and chill one hour or up to 3 days (or freeze 30 minutes).
roll chilled dough into a 1/4 inch thick 12 in diameter circle.
using a cookie cutter (3 inch x 2 inch) cut out 12 large pieces.
place shapes in a circle on a piece of double wax paper.
prick with fork every 1/2 inch.
microwave on high for 3 1/2 - 4 minutes until opaque and dry, but NOT browned; rotate paper halfway through cooking.
remove from microwave and cool on cooling rack.","url":"https://recipe.bluelayer.org/recipe/60436/pate-brisee"},{"id":"60429","title":"Shortcut Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"TOOLS: Measuring cups, Measuring spoons, Bowl, Pastry Blender and Plastic wrap.
Combine 1 1/8 cups flour, 1/2 teaspoon salt, and 2 tablespoons sugar in our processor bowl.
Mix.
Add 8 tablespoons of ice cold butter to the flour mixture.
Using the pastry blender blend the mixture until the flour and butter looks like cornmeal.
Add 3 tablespoons of ice cold water to the mixture.
Now mix the dough until it forms a ball.
Add more water if the mixture is not forming a ball.
Form into a disk and wrap it in plastic wrap.
Put the dough in the fridge and let it chill over night.","url":"https://recipe.bluelayer.org/recipe/60429/shortcut-pie-crust"},{"id":"60400","title":"Apple Crisp","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
butter, without salt
nuts, walnuts, english","directions":"Peel, core and chop the apples; toss in a bowl with lemon juice.
In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.
In another bowl combine flour, sugar and oats.
Cut butter into 8 small pieces, and cut butter into flour with a pastry blender until mixture is crumbly.
Stir in the chopped nuts.
Butter a 9\" square baking dish.
Spread apple mixture in bottom of baking dish then sprinkle with the flour mixture.
Bake at 375* for 30 to 45 minute or until apples are tender and topping is lightly browned.
Serve warm or at room temperature with vanilla ice cream or a little heavy cream if desired.","url":"https://recipe.bluelayer.org/recipe/60400/apple-crisp"},{"id":"60342","title":"Plum and Oat Bran Betty","ingredients":"butter, without salt
plums, raw
lemon juice, raw
oat bran, raw
sugars, brown
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 350 degrees.
Grease a five- to six-cup baking dish with some of the melted butter.
Toss the plums in a bowl with the rest of the melted butter, the lemon juice, one-fourth cup of the oat bran, one-half cup brown sugar and one-half teaspoon cinnamon.
Spread the plums in the baking pan.
Using a fork, a pastry blender or a food processor, combine the remaining oat bran, sugar and cinnamon with the soft butter until crumbly.
Spread the mixture over the plums in the baking dish.
Bake for about 40 minutes, until the top has browned, the filling is bubbly and the aroma is irresistible.
Allow to cool until just warm, then serve.
Whipped cream, heavy cream or ice cream can be served alongside.","url":"https://recipe.bluelayer.org/recipe/60342/plum-and-oat-bran-betty"},{"id":"60272","title":"Easy Pie Crust!","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Blend together the flour, sugar and salt.
Cut in cold butter flavor Crisco with pastry cutter until the mixture is evenly crumbly, and the pieces are the size of small peas.
Add the cold water and mix with hands just until the dough holds together.
Do not knead!
Pie dough will be tough the more you work it.
Roll out on floured board or table.
This will give you enough dough for 2 pie crusts.","url":"https://recipe.bluelayer.org/recipe/60272/easy-pie-crust"},{"id":"60237","title":"Pumpkin Seed Nib Brittle","ingredients":"chocolate, dark, 70-85% cacao solids
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
spices, pepper, red or cayenne","directions":"Coarsely chop the nibs and strain through a small strainer.
Removing the dustier pieces will make a clearer brittle.
Toast the pumpkin seeds in a small skillet over medium heat, shaking often, until they begin to pop, 2 to 3 minutes.
Remove the seeds from the skillet, and set aside.
Line a baking sheet with a Silpat or brush it with butter.
In a medium saucepan, combine the sugar, water, and cream of tartar and bring to a simmer over medium heat, stirring until the sugar dissolves.
Lower the heat to medium low, cover, and let simmer for 2 to 3 minutes.
Remove the pan lid and brush any sugar crystals from the sides of the pan with a wet pastry brush.
Continue simmering for 3 to 5 minutes, or until the syrup begins to color.
Watch closely, because the caramel can quickly burn.
Test the color of the caramel by drizzling a few drops on a white plate.
When the color is medium to dark amber, remove the pan from the heat and stir in the nibs, pumpkin seeds, and cayenne, if using.
Working quickly, pour the mixture onto the prepared pan and spread as thin as possible with a heatproof spatula or wooden spoon.
Allow the brittle to cool completely, then break into small pieces.
Store in an airtight container for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/60237/pumpkin-seed-nib-brittle"},{"id":"60210","title":"Peanut Butter Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 degrees.
Sift dry ingredients together in a bowl.
With pastry blender or two knives, cut-in shortening (or butter) and peanut butter until mixture is crumbly.
Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed.
Knead dough gently on lightly floured pastry cloth for about 30 seconds.
Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits.
Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides.
Bake at 450 degrees for 10-12 minutes.
Variation: For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet.
Bake for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/60210/peanut-butter-biscuits"},{"id":"60187","title":"Chocolate Truffles","ingredients":"cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened","directions":"Place heavy cream in a large pot and bring slowly to a boil over medium heat.
Turn off the heat and stir in the chopped chocolate.
Let stand for 2 minutes then stir well until smooth.
Stir in the butter.
Pour into the bowl of an electric mixer, and let cool until set.
Fit mixer with a paddle and beat the chocolate mixture on medium speed until aerated and fluffy, about 2 minutes.
Beat in the liqueur and/or other flavorings.
Load ganache into a pastry bag fitted with a halfinch plain tube.
Line several baking sheet with parchment or waxed paper.
Pipe the truffle mixture out to form 1/2-inch balls.
Place pans in the refrigerator to chill thoroughly.
To coat the truffles, set up your counter like this: tray of chilled centers on your left, bowl of melted tempered chocolate in the middle, large pan filled with cocoa powder on your right.
(Reverse this if you=re lefthanded) Pick up a truffle with your left hand.
Touch the palm of your right hand lightly onto surface of tempered chocolate.
Drop the truffle into your chocolaty right hand and roll it around to coat.
Move your right hand over the pan of cocoa powder, turn your hand over, and drop the coated truffle into the cocoa.
Repeat the process to coat about 5 truffles, then pick up a fork with your clean left hand and use it to roll the truffles round a bit in the cacao.
(A second person can help do this continuously.)
Repeat until the cocoa pan is filled with a lot of truffles.
Then wash and dry your hands (or enlist your helper to do this); place the truffles in a strainer and shake it over the pan of cocoa powder to dislodge any excess cocoa.
Place finished truffles on another paperlined pan to set completely.
Truffles do not need to be refrigerated.
Repeat coating processes with remaining centers.","url":"https://recipe.bluelayer.org/recipe/60187/chocolate-truffles"},{"id":"60183","title":"Fluffy Sweet-Potato Biscuits","ingredients":"sweet potato, raw, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).
In a small bowl, whisk together the sweet potato and 1/3 cup milk.
Set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal.
Add the sweet potato mixture and fold gently to combine.
Add the remaining milk a little at a time until all the flour is moistened.
The amount of milk you will need will depend on the moisture of the sweet potato.
Sprinkle a small handful of flour on a work surface.
Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together.
Pat the dough out into a 1/2-inch-thick round.
Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits.
Gently reroll the scraps and cut out more biscuits.
Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes.
Serve these fluffy biscuits warm or at room temperature.
Photograph by Kana Okada","url":"https://recipe.bluelayer.org/recipe/60183/fluffy-sweet-potato-biscuits"},{"id":"60146","title":"Easy-Bake Oven Children's White Frosting Mix","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening, vegetable, household, composite","directions":"In a medium bowl, combine powdered sugar and milk powder; stir with a wire whisk to blend.
With a pastry blender, cut in shortening.
Spoon about 1/3 cup of mixture into each of 8 small containers or ziplock bags and seal tightly.
Label with date and contents.
Store in a cool dry place.
Use within 12 weeks.
Makes 8 packages Childrens White Frosting Mix.
To use: In a small bowl, combine 1 package frosting mix and 3/4 teaspoon water.
Stir well with a spoon until smooth and creamy.
Makes about 1/4 cup frosting.
A drop or two of vanilla may be added if desired.","url":"https://recipe.bluelayer.org/recipe/60146/easy-bake-oven-childrens-white-frosting-mix"},{"id":"60104","title":"Best Ever Blueberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
blueberries, raw","directions":"Heat oven to 400F.
Combine 2 cups flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in enough water with fork just until flour is moistened.
Divide dough in half.
Shape each half into ball; flatten slightly.
Wrap 1 dough ball in plastic food wrap; refrigerate.
Roll out remaining dough ball on lightly floured surface into 12-inch circle.
Fold into quarters.
Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides.
Trim crust to 1/2 inch from edge of pan.
Combine sugar, 1/2 cup flour, cinnamon and nutmeg in bowl; mix well.
Gently stir in blueberries.
Spoon blueberry mixture into prepared pie crust.
Roll out refrigerated dough ball on lightly floured surface into 12-inch circle.
Place dough over filling.
Seal, trim and crimp or flute edge.
Cut 8-10 slits in crust.
Cover edge of crust with 2-inch strip of aluminum foil.
Bake 35 minutes; remove foil.
Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
Cool pie 30 minutes; serve warm.
Store refrigerated.","url":"https://recipe.bluelayer.org/recipe/60104/best-ever-blueberry-pie"},{"id":"60103","title":"Hawaiian Style Baklava Recipe","ingredients":"phyllo dough
nuts, pecans
nuts, macadamia nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
spices, cinnamon, ground
butter, without salt
sugars, granulated
water, bottled, generic
honey
lemon juice, raw","directions":"Let phyllo thaw in refrigerator.
Cut sheet sin half crosswise, cover with damp towel.
Butter bottom of 13 x 9 x 2 inch pan.
Combine nuts, coconut, brown sugar, cinnamon and nutmeg.
Layer 15 half - sheets of phyllo in pan, brushing each sheet with butter.
Sprinkle half of nut mix atop phyllo.
Repeat with another 15 phyllo sheets, nut mix and butter.
Top with remaining phyllo sheets, brushing each with butter.
Score the top into 1 1/2 inch diamonds.
Bake in 350 degree oven 40 to 45 min.
Combine sugar, water, and honey.
Boil gently, uncovered, 10 min.
Remove from heat.
Stir in lemon juice.
Pour syrup over pastry.
Cut into diamonds.
Cold.
Makes 36.","url":"https://recipe.bluelayer.org/recipe/60103/hawaiian-style-baklava-recipe"},{"id":"60077","title":"Easy, Flaky Breakfast Biscuits Take 2","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 F.
Place all the dry ingredients (flour through salt) in a large bowl; mix well.
Cut 1/3-cup of the cold butter into very small pieces, and then add it into the flour mixture.
Cut the butter into the flour, using a pastry cutter or fork.
Add the milk to the flour mixture, stirring just until incorporated.
Turn the dough out onto a floured surface and fold it over on itself a couple of times.
Gently pat the dough out to a 3/4-inch thickness.
Cut the biscuits using a 2-inch biscuit cutter or glass drinking glass.
Place biscuits onto a Silpat or parchment paper lined baking sheet.
Bake for 9 minutes.
Remove from oven.
Melt the leftover butter, and use a pastry brush to liberally brush each biscuit with it.","url":"https://recipe.bluelayer.org/recipe/60077/easy-flaky-breakfast-biscuits-take-2"},{"id":"60056","title":"Fig Galette","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
figs, dried, uncooked","directions":"To make pastry: Combine flour, sugar, cornmeal, and salt in a large bowl.
With pastry blender or two knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
Add ice water, 1 tablespoon at a time, mixing lightly with a fork until pastry is moist enough to hold together and begins to come away from sides of bowl.
Form doughinto a disc and wrap tightly in plastic.
Refrigerate at least 1 hour or overnight.
Preheat oven to 375 degrees.
Line a large cookie sheet with parchment paper.
Roll out dough on a lightly floured surface; shape into a 14-inch circle.
Transfer to prepared sheet.
To make filling: Sprinkle top of dough with half of sugar.
Trim stems from figs and cut each lengthwise into 4 or 5 slices.
Arrange figs on pastry in concentric circles, slightly overlapping and with a 2-inch border around edge.
Sprinkle fruit with remaining sugar.
Lift pastry edge and fold over filling to make a pleated border.
Bake tart 45 to 50 minutes, until fruit is bubbling and edges are golden.
Remove from oven and allow to cool at least 30 minutes.
Top with whipped cream, if desired.","url":"https://recipe.bluelayer.org/recipe/60056/fig-galette"},{"id":"60048","title":"Chocolate Filled Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
peanut butter, smooth style, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Combine flour, 3/4 cup sugar, baking powder, baking soda and salt in bowl.
Cut in butter and peanut butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in honey and milk just until combined.
Divide dough in half.
Shape each half into a ball; flatten slightly.
Wrap each in plastic food wrap.
Refrigerate 2 hours or until firm.
Heat oven to 350F.
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness.
Cut with 2-inch round cookie cutter or biscuit cutter.
Place half of cookies 1 inch apart onto ungreased cookie sheets.
Place whipping cream in 1-quart saucepan.
Cook over medium heat until cream almost comes to a boil.
Add chocolate chips and peanuts; stir until chocolate is melted.
Spoon 1 teaspoonful filling over cookies on cookie sheets.
Top with remaining cut-out cookie rounds.
Crimp edges with fork; prick tops.
Brush with milk; sprinkle with coarse sugar.
Bake 11-13 minutes or until light brown.
Cool 1 minute on cookie sheets; remove to cooling rack.","url":"https://recipe.bluelayer.org/recipe/60048/chocolate-filled-peanut-butter-cookies"},{"id":"60020","title":"The World's Best Irish Soda Bread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
Sprinkle cornmeal onto a baking sheet or spray with cooking spray.
Combine 1 1/2 cup all-purpose flour, whole wheat flour, oats, brown sugar, baking soda, and salt together in a large bowl.
Cut butter into flour mixture using a pastry blender or your fingers until mixture resembles coarse crumbs.
Stir buttermilk into flour mixture using a fork just until dough is blended; knead 5 times in the bowl.
Turn dough onto a floured surface; knead dough using floured hands 8 to 10 times; shape into a 6- to 8-inch loaf.
Place loaf on the prepared baking sheet and sprinkle about 1 teaspoon flour over loaf.
Cut a long 'x' over the top of the loaf using a serrated knife.
Bake in the preheated oven until bread is golden, sounds hollow when top is tapped, and internal temperature is 190 degrees F (88 degrees C), 45 to 50 minutes.","url":"https://recipe.bluelayer.org/recipe/60020/the-worlds-best-irish-soda-bread"},{"id":"59956","title":"Perfect Pie Crust from King Arthur Flour","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift together the flour and salt in a large bowl.
Set to the side.
Size your butter.
One stick cut into small pieces, the other cut into fairly large pieces (double the size you'd usually cut for a pie crust.
Work in the stick of smaller butter with a dough scraper (my new favorite tool and very easy to clean).
It's not going to have the same impact that double the butter would in terms of working in, but go for the regular pea sized consistency.
Now, add the bigger hunks of butter.
Gently coat them with flour in the mixture, so they won't stick to you when you squeeze them.
one by one, squeeze all of those pieces of butter until they're flat like pancakes.
You don't have to be too precious about it.
Grab, squeeze, then move on to the next one.
Give the mixture another stir with your pastry scraper.
Now, start adding the water.
Switch back to your dough scraper.
Keep on adding it bit by bit until the dough forms a shaggy consistency, still floury but you can clump it together.
Gather, form into a ball, and place on top of a sheet of plastic wrap.
Wrap the plastic on top of it, not too snugly, and then flatten it into a disc with your hand.
Doing it this way, I learned, helps the dough spread out into the plastic and is just less messy.
Chill dough in fridge.
Proceed with your recipe as usual.","url":"https://recipe.bluelayer.org/recipe/59956/perfect-pie-crust-from-king-arthur-flour"},{"id":"59953","title":"Canadian Helen Gougeon's Blueberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, powdered","directions":"Crust: In large bowl, combine flour, sugar and salt.
Using pastry blender or 2 knives, cut in butter until crumbly.
Pat firmly in even layer over bottom and up sides of 10-inch (25 cm) flan or quiche pan with removable base, or 1/2 inch (1 cm) up side of same-size pie plate.
Bake in 350F (180C) oven for 20 to 25 minutes or until light golden.
Filling: Reserve 2 cups (500 mL) of the berries.
Combine sugar with flour and cinnamon.
In large bowl, lightly toss sugar mixture with remaining berries.
Spoon into crust; cover edges of crust with strips of foil.
Bake in 400F (200C) oven for about 30 to 35 minutes or until filling is bubbling and crust is golden brown.
Let cool on rack.
Just before serving, remove sides of pan, transfer to serving plate and pour reserved berries evenly over pie.
Using sieve, dust surface evenly with icing sugar.
Canadian Living Test Kitchens.","url":"https://recipe.bluelayer.org/recipe/59953/canadian-helen-gougeons-blueberry-pie"},{"id":"59939","title":"Chocolate Ingots","ingredients":"nuts, hazelnuts or filberts
oil, olive, salad or cooking
pascha, organic bitter-sweet dark chocolate chips,","directions":"Place the hazelnuts and vegetable oil in the bowl of a food processor fitted with a steel blade.
Pulse together until the mixture reaches a smooth and creamy consistency (about 1 minute).
Transfer the hazelnut paste to a bowl, cover with plastic wrap, and set aside.
Melt and temper the chocolate (see pages 2530).
Pour the tempered chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone.
Or pour the chocolate into a plastic squeeze bottle.
Pipe or squeeze chocolate into six 2 by 4-inch rectangular metal molds or tartlet pans up to the top edge.
Let the chocolate stand in the molds for minutes.
Turn the molds upside down over the bowl of chocolate and let the chocolate drip out of the molds.
This will leave a thin coating of chocolate in the molds.
Place a large spoonful of hazelnut paste in a line in the center of each chocolate-lined mold.
Be careful not to let the hazelnut paste come up to the top of the mold.
Fill each mold with the remaining chocolate, just up to the top edge, then clean off the edges with a flexible-blade spatula.
When each mold is filled, tap it gently a few times against the countertop.
This helps the chocolate to spread evenly in the mold and to release any air bubbles that will make holes in the chocolate when it is set.
Transfer the molds to a baking sheet and place it on a flat surface in the freezer.
Leave the molds to set in the freezer for at least 30 minutes.
Take the molds out of the freezer and gently tap each several times against a countertop.
Slip the ingot from the mold.
Turn the unmolded ingots upside down so the bottom becomes the top.
Store the ingots between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.
They are best served at room temperature.","url":"https://recipe.bluelayer.org/recipe/59939/chocolate-ingots"},{"id":"59903","title":"Caramel Icing","ingredients":"cream, fluid, heavy whipping
cheese, parmesan, hard
sugars, granulated
water, bottled, generic
butter, without salt","directions":"Whisk whipping cream and cream cheese in small bowl until smooth.
Combine sugar and 2/3 cup water in heavy medium saucepan.
Stir over medium-low heat until sugar dissolves.
Increase heat to high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 10 minutes.
Slowly and carefully whisk in cream cheese mixture (caramel mixture will bubble vigorously).
Add butter; whisk until mixture is smooth, about 1 minute.
Remove from heat; cool caramel icing 10 minutes, whisking occasionally.
Makes enough for one 9 in layer cake, plus leftovers for serving.","url":"https://recipe.bluelayer.org/recipe/59903/caramel-icing"},{"id":"59891","title":"Blueberry Oatmeal Squares","ingredients":"wheat flour, white, all-purpose, unenriched
oats
orange juice, raw
sugars, brown
salt, table
butter, without salt
blueberries, raw
sugars, granulated
orange juice, raw
cornstarch","directions":"Filling: In saucepan bring blueberries, sugar and orange juice to boil; reduce the heat and simmer until tender, about 10 minutes.
Whisk cornstarch with 2 tbsp water and whisk into blueberries and boil, stirring until thickened, about 1 minute.
Place plastic wrap on the surface of berries and refrigerate until cooled, about 1 hour.
In large bowl whisk together oats, flour, orange rind and salt.
With pastry blender cut in cold butter until you have coarse crumbs.
Press 1/2 of mixture into a 8 inch square parchment lined metal cake pan.
Spread with blueberry filling.
Sprinkle with the rest of oat mixture and press lightly.
Bake in centre of a 350 degree oven until lightly brown, about 45 minutes.
Let cool and cut into squares.
Enjoy.
Time does not include the 1 hour of cooling the blueberry filling.","url":"https://recipe.bluelayer.org/recipe/59891/blueberry-oatmeal-squares"},{"id":"59859","title":"Pecan Squares","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
butter, without salt
honey
cream, fluid, heavy whipping
sugars, brown
nuts, pecans","directions":"Crust: Preheat oven to 350F Grease a 9 x 12 inch baking pan.
Sift sugar and flour together.Cut in butter, using two knives or a pastry blender, until fine crumbs form.
Pat crust into the prepared baking pan.
Bake for 20 minutes; remove from oven.
Topping: Mix melted butter, honey, cream and brown sugar together.
Stir in pecans, coating them thoroughly.
Spread over crust.
Return to oven and bake for 25 minutes more.
Cool completely before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/59859/pecan-squares"},{"id":"59803","title":"Southern Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping","directions":"preheat oven to 425 degrees.
mix dry ingredients.
add butter (fresh from fridge - not softened).
cut with a pasty blender or two knives.
pour in the buttermilk.
mix just enough so ingredients are barely combined.
if you feel the need to keep stiring say this mantra \"tougher biscuits, tougher biscuits).
place dough on floured surface and gently spread to about 3/4 inch thick.
use knife to cut into squares, rectangles, or possibly cut like a pie for scones.
place on cookie sheet about 1/2 inch apart.
(optional)use pastry brush to coat with heavy cream if you desire a shiny biscuit top.","url":"https://recipe.bluelayer.org/recipe/59803/southern-buttermilk-biscuits"},{"id":"59739","title":"No Roll Sweet Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, salted
oil, canola","directions":"Preheat oven to 350 degrees fahrenheit.
Add dry ingredients to a large bowl.
Add the butter and using a fork or butter knife cut it in a bit to make the butter into bits the size of sugar cubes.
This seems to help the butter distribute better once the oil is added.
Then add the oil.
With your hand (or hands) rub the butter and oil into the flour/sugar.
When you're done there will be no dry flour remaining and you'll be able to form a ball.
Press the pastry into a pie plate or tart forms.
Prick the bottom with a fork to prevent the crust from forming bubbles and place in a 350 degree fahrenheit oven.
Cooking times will vary, but expect 15 to 20 minutes for a light crust.
Note: This has only been used for Lemon Tarts and Cook & Serve Pudding fillings.
I have not used it for longer cooking fillings and don't know how it would fare for things like Pumpkin Pie, etc.","url":"https://recipe.bluelayer.org/recipe/59739/no-roll-sweet-crust"},{"id":"59729","title":"Mom's Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
water, bottled, generic","directions":"Combine flour and sugar into the bowl of an electric mixer.
Cut butter into tablespoon pieces; add it to the flour and butter.
Use the paddle beater to cut the butter and flour together.
Alternatively, this can be done by hand with a pastry blender.
With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water.
When the dough starts to clump, and before it turns into a ball, stop stirring.
Lightly knead dough in the bowl until it forms a ball.
Divide dough into two parts.
Flatten each part into a disk, and chill for about 30 minutes before rolling.","url":"https://recipe.bluelayer.org/recipe/59729/moms-pie-crust"},{"id":"59685","title":"Basic Flaky, Buttery Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Cut the butter into 1/2-in/12-mm cubes, and freeze them while you measure and mix the dry ingredients.
To make the dough in a food processor: Combine the flour, sugar, and salt in the processor and pulse three or four times to mix.
Retrieve the butter cubes from the freezer, scatter them over the flour mixture, and pulse until the mixture forms pea-size clumps.
Add the ice water, 1 tbsp at a time, and pulse to mix, adding just enough water for the dough to come together.
To make the dough by hand: In a large bowl, whisk together flour, sugar, and salt.
Retrieve the butter cubes from the freezer and distribute them evenly in the flour mixture, coating them with the flour mixture.
Sink your fingers into the mixture and begin pinching the butter and flour together, making thin, floury disks of the butter.
Continue working the mixture until the butter is broken down first into floury pea-sized beads and then into a loose mixture that resembles wet sand.
Drizzle in 3 tbsp of the ice water and use your hand like a comb to mix in the liquid just until the dough holds together.
If necessary, add additional water, 1 tbsp at a time, until the dough comes together in a crumbly mass.
Alternatively, if using a pastry blender, whisk together the dry ingredients in a large bowl.
Scatter the butter evenly over the flour mixture, and stir to coat with the flour mixture.
Using a swift, downward motion, cut the butter into the dry ingredients, turning the bowl and then plunging the cutter into the mixture repeatedly.
You may need to stop occasionally to slip chunks of butter from the blades back into the flour.
Continue cutting until the mixture resembles wet sand.
Drizzle in 3 tbsp of the water and use a fork or your fingers to mix in the liquid just until the dough holds together.
If necessary, add additional water, 1 tbsp at a time, until the dough comes together in a crumbly mass.
Turn the dough out onto a clean, floured work surface or sheet of parchment paper.
Gather the dough together in a mound, then knead it a few times to smooth it out.
Divide it in half, and gently pat and press each half into a rough rectangle, circle, or square about 1 in/2.5 cm thick.
The shape you choose depends on what shape you will be rolling out the dough.
If you dont know how you will be using the dough at this point, opt for a circle.
Wrap in plastic wrap or in the parchment paper and refrigerate for at least 2 hours or up to 3 days.","url":"https://recipe.bluelayer.org/recipe/59685/basic-flaky-buttery-pie-crust"},{"id":"59548","title":"Vermont Maple Cinnamon Swirls","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, salted
syrup, maple, canadian
water, bottled, generic
sugars, granulated
sugars, brown
spices, cinnamon, ground
syrup, maple, canadian","directions":"Pastry: Mix flour and sugar in medium bowl using electric mixer on medium speed.
Add butter and mix until dough form resembles large crumbs.
Add chilled maple syrup and 2 tablespoons ice water.
Mix on low speed until dough can form a ball.
Do not overmix.
Form dough into 2 disks.
Wrap in plastic wrap and chill 2 hours.
Filling: Preheat oven to 325.
Mix together sugar and cinnamon.
On floured surface, roll dough disk into rectangle about 10 inch wide and 15 inch long, about 18 inch thick.
Sprinkle dough with half cinnamon-sugar filling.
Starting with smaller side, roll dough into cylinder.
Dampen seam with water and press to seal and repeat with other dough disk.
Wrap each in plastic and chill 1 hour.
With sharp knife, cut into 1/4 inch slices and place on ungreased baking sheet, about 1 inch apart.
Brush tops with maple syrup.
Bake about 20 minutes or until light golden brown.
Transfer to cool surface.","url":"https://recipe.bluelayer.org/recipe/59548/vermont-maple-cinnamon-swirls"},{"id":"59521","title":"Dark Chocolate Orange Truffles","ingredients":"cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
orange juice, raw
orange juice, raw
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened","directions":"FILLING.
In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
Stir in 250 g of chocolate pieces until smooth, stir in orange juice concentrate and orange zest.
Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour.
Do not overbeat or mixture will separate.
Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
Cover and refrigerate for 30 minutes or until firm.
Sift icing sugar into a pie plate.
Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
Gently roll each round between fingertips to round off tips.
Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
COATING.
In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
Remove from heat, let cool slightly.
Sift cocoa into a pie plate.
Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off.
(If chocolate thickens while you work, rewarm gently over hot stove.
Place balls in cocoa.
Using two clean forks, roll truffles in cocoa and refrigerate on wax paper-lined baking sheet until hardened.
Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
Can be refrigerated for up to 1 week or frozen up to 3 months.","url":"https://recipe.bluelayer.org/recipe/59521/dark-chocolate-orange-truffles"},{"id":"59496","title":"Cran Oat Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 375 degrees F.
In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt.
Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly.
Fold in the cranberries.
Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball.
(The dough will be sticky, but resist the temptation to overwork it.)
On a lightly floured surface, pat the dough into a large circle about 2 inches thick.
Cut the dough into wedges.
With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned.
Cool on a wire rack.
Best served warm and on the day they are made.
**Cook Suggests: You can also brush the tops of the scones with cream and sprinkle with turbinado sugar before baking to add a little crunch and some extra sweetness.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.","url":"https://recipe.bluelayer.org/recipe/59496/cran-oat-scones"},{"id":"59478","title":"Breast-Down Roasting","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt","directions":"To get a crisp skin and to keep moisture in the bird, air dry the chicken, completely unwrapped in the refrigerator, for two hours before cooking it.
Place a plate on the rung below to catch blood.
Wipe the cavity dry with a paper towel.
On a V-shaped rack, roast the chicken breast down in a pre-heated 500-degree oven for 10 minutes.
Turn the temperature down to 225 degrees.
Baste the chicken with melted butter using a pastry brush.
Roast for 30 minutes, breast down.
Turn, baste and finish breast up until you have reached an internal temperature of 150-155 degrees at thickest part of thigh or breast.
Approximate roasting time at 225 degrees is 15 minutes per pound.
Let the chicken rest at room temperature for one to two hours before serving, to allow the juices to redistribute themselves.
If carved immediately, the chicken's juices will be lost.","url":"https://recipe.bluelayer.org/recipe/59478/breast-down-roasting"},{"id":"59434","title":"Graham Bars","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
seeds, flaxseed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt
honey
molasses
water, bottled, generic
vanilla extract","directions":"Preheat oven to 350 degrees F.
In a mixer, mix together flours, sugar, ground flaxseed, baking powder, salt, baking soda and cinnamon.
Add the cold butter and mix with a pastry blender until the mixture resembles coarse meal.
Add the honey, molasses, water, and vanilla.
Mix until the dough comes together into a ball.
Roll the dough out between two sheets of waxed paper, to about 1/2-inch thick.
Place on a cookie sheet and score to make 3-inch squares.
Using a fork, prick each square three times.
Bake 15 minutes and then cool in the pan.
Makes 12 bars.","url":"https://recipe.bluelayer.org/recipe/59434/graham-bars"},{"id":"59378","title":"Double Berry Pandowdy","ingredients":"blackberries, raw
raspberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Heat oven to 400F.
Combine blackberries, raspberries, 3/4 cup sugar and 1/4 cup flour in bowl.
Pour into ungreased 8-inch square (2-quart) baking dish.
Combine remaining sugar, remaining flour, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Add buttermilk; mix with fork just until dough forms a ball.
Roll out dough into 8-inch square on lightly floured surface.
Cut several slits in dough with sharp knife.
Lay pastry gently over prepared fruit.
Sprinkle dough with 1 teaspoon sugar.
Bake 10-12 minutes or until lightly browned.
Reduce oven temperature to 350F.
Bake 25-30 minutes or until golden brown and bubbly.","url":"https://recipe.bluelayer.org/recipe/59378/double-berry-pandowdy"},{"id":"59377","title":"Low-Fat Vegan Cookie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
soymilk, original and vanilla, unfortified","directions":"Mix 2 1/2 cups of the flour in a bowl with the baking soda, baking powder, and the salt.
Mix the maple syrup, applesauce, brown sugar, and soymilk in another bowl, Stir the flour mixture into the mixed wet ingredients.
Continue to add flour 1/4 cup at a time until dough is no longer sticky.
Knead dough by hand adding a couple of tablespoons of flour at a time if dough becomes sticky.
Dough can now be rolled and shaped as per need.
Typical baking time is 10 minutes in a 325F oven.
This recipe is the best effort to date of trying to find a workable low fat alternative to high fat pastry type cookie dough.
Corn syrup will work in place of the maple syrup.
Increasing the baking soda lightens the cookie, while decreasing it produces a chewier cookie.
Sugar can be adjusted up or down as desired.","url":"https://recipe.bluelayer.org/recipe/59377/low-fat-vegan-cookie-dough"},{"id":"59344","title":"Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, cut butter into flour with a pastry blender till pieces are the size of peas.
Sprinkle 1 Tbsp.
milk over part of the mixture; gently toss with fork.
Repeat moistenimg the dough, using 3 Tbsp.
more milk (1 Tbsp.
at a time), till all the dough is moistened.
Shape into a ball.","url":"https://recipe.bluelayer.org/recipe/59344/pie-crust"},{"id":"59286","title":"Cornmeal Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 400F.
Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
Stir in buttermilk so dough leaves sides of bowl and forms a ball.
Turn dough onto lightly floured surface.
Knead lightly 10 times.
Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
Score top into 8 wedges, cutting down halfway to the bottom.
Bake 20 to 25 minutes or until light brown.
Immediately remove from cookie sheet, carefully separate wedges.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/59286/cornmeal-scones"},{"id":"59264","title":"Pumpkin Biscuits with Candied Ginger","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
honey
spices, ginger, ground","directions":"Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.
Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
Cut in butter with a pastry blender until mixture resembles coarse meal.
Chill for 10 minutes in the refrigerator.
Combine buttermilk, pumpkin, and honey in a medium bowl.
Whisk until well blended and then add to the chilled flour mixture.
Stir just until moist.
Turn dough out onto a lightly floured surface and knead lightly just a few times.
Roll dough into a 1/2 thick 9 x 5 rectangle and dust the top of the dough with flour.
Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope.
Roll the dough again into a 1/2 thick 9 x 5 rectangle and dust the top with flour.
Fold dough crosswise into thirds again and gently roll or pat to a 3/4 thickness.
This process helps to make your biscuits tall, with a layered textured.
Using a 2-1/2 biscuit cutter, cut dough into 10 rounds.
Place dough rounds 1 apart on your prepared baking sheet.
Lightly press some candied ginger into the top of each round.
Bake for 14 minutes, or until golden brown.
Remove from pan and cool on wire rack for a couple minutes.
Serve warm.
(Theyre really good with Cinnamon Honey Butter!)","url":"https://recipe.bluelayer.org/recipe/59264/pumpkin-biscuits-with-candied-ginger"},{"id":"59243","title":"Slow-Cooker Apple & Pecan Crisp","ingredients":"apples, raw, with skin
spices, cinnamon, ground
spices, nutmeg, ground
lemon juice, raw
oats
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, pecans","directions":"Spray slow cooker with cooking spray.
Peel apples and cut into 1/2-inch thick slices.
In a large bowl, mix apples, cinnamon, nutmeg and lemon juice to coat.
Place in the slow cooker.
In a medium bowl, mix oats, brown sugar, white sugar, flour and butter with a pastry blender or fork until crumbly.
Stir in pecans.
Sprinkle the crumb mixture evenly over the apples.
Cover and cook on low for 4 to 6 hours.
Serve apple crisp with ice cream.
Cooks Tip: For an added variation, try adding heath toffee bits to this.
It makes it taste like a praline apple crisp.","url":"https://recipe.bluelayer.org/recipe/59243/slow-cooker-apple-pecan-crisp"},{"id":"59240","title":"Almond Brittle (Croccante)","ingredients":"nuts, almonds
nuts, almonds
sugars, granulated
water, bottled, generic","directions":"Preheat the oven to 400F Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes.
Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes.
It should register 238F on a candy thermometer; this is referred to as the soft ball stage.
Do not stir, but brush th sugar crystals off the sides of the pot with a wet pastry brush as necessary.
Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate.
Turn out onto the prepared cookie sheet, spreading quickly to an even thickness.
Allow the brittle to cool completely, then break into festive shapes.","url":"https://recipe.bluelayer.org/recipe/59240/almond-brittle-croccante"},{"id":"59162","title":"Fat Free Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
salt, table","directions":"Preheat oven to 475F.
Mix together all of the ingredients.
Stir with a fork until thoroughly mixed.
Do not over-work the dough.
Shape this mixture into a ball and place it between two pieces of wax paper that have been dusted with flour.
Roll the pastry into a circle large enough to fit in a 9-inch pie pan.
Spray pan with a non-fat cooking spray and Arrange crust in pan.
Cut off the edges that hang over.
Prick the bottom with a fork and brush over with a little bit of beaten egg white.
Bake 10 minutes or until golden brown.
Cool before adding filling.
It's probably a good idea to prebake it before using it in almost any recipe.
Note: If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350F for 45 minutes or however long the recipe calls for.
Work foil over edges while baking so the crust won't get overbrown.
Remove foil for the last five minutes.","url":"https://recipe.bluelayer.org/recipe/59162/fat-free-pie-crust"},{"id":"59147","title":"Pumpkin Empanadas","ingredients":"pumpkin, raw
sugars, brown
raisins, seeded
nuts, walnuts, english
pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
oil, corn, peanut, and olive
sugars, granulated
spices, cinnamon, ground","directions":"In bowl stir together first five ingredients.
In another bowl mix flour and baking powder.
Cut in butter until coarse crumbs form with pastry blender.
Sprinkle water over mixture while tossing to blend well.
Divide into thirds.
On lightly floured surface roll each out to 1/16 to 1/8 thickness, cut in 3 inch circles.
Spoon about 1/2 teaspoon pumpkin mixture onto lower half of each circle.
Moisten edge.
Fold top half over filling.
Seal well.
Pour corn oil into heavy saucepan (3 quart) filling no more than 1/3 full.
Heat over medium heat to 375 degrees F. Carefully add empanadas, a few at a time.
Fry, turning once, 5 to 7 minutes, or until golden.
Drain on paper towels.
Mix sugar and cinnamon.
Sprinkle over empanadas.","url":"https://recipe.bluelayer.org/recipe/59147/pumpkin-empanadas"},{"id":"59130","title":"Treacle Scones","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
spices, cinnamon, ground
molasses
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 425F or Gas Mark 7 and grease a baking sheet.
Sift the flour and salt into a bowl and rub in the butter.
Mix in the sugar and cinnamon.
Add the treacle or molasses and sufficient milk to make soft dough.
Turn on to a floured surface and knead gently- the dough should be fairly moist and elastic.
Roll out to about 1/2-inch thick, and cut into rounds with a 2 1/2-inch pastry cutter.
Place on the baking sheet, brush with a little milk and bake for 10-15 minutes until golden in coIour.
Cool on a wire rack.
Serve split in half and buttered.
Store at room temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/59130/treacle-scones"},{"id":"59107","title":"Easy Assorted Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread maker on dough setting.
(I do this as i have carpal tunnel and mixing everyday is painful) Once it is done the setting divide in two and make two loaf shapes .Place a SMALL amount of oil or buttery spread in a pyrex pan and place the loaves in it.
Let rise till at about doubled in size (1-2 hours) in a warm area.
Baked at 350 till it is browned to the darkness you personally prefer.
Remove from oven and use a pastry brush to brush the top with buttery spread if you want a softer crust.
Lets cool on the counter.
I cut each mini loaf into about 15 thin slices.","url":"https://recipe.bluelayer.org/recipe/59107/easy-assorted-bread"},{"id":"59096","title":"Allspice Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, ginger, ground
leavening agents, baking soda
spices, cinnamon, ground
spices, cloves, ground
salt, table
butter, without salt
molasses","directions":"Preheat oven to 350*.
In a large bowl, mix flour, brown sugar, ginger, baking soda, cinnamon, cloves and salt.
With a pastry blender, cut in butter.
Add molasses.
Mix well by hand.
Form a large ball and cut in half.
Roll each half in wax paper and refrigerate until firm enough to slice, about 2 hours.
Slice 1/4 inch thick.
Bake 10 minutes.
Cool cookies slightly on sheet before removing to a rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/59096/allspice-cookies"},{"id":"59047","title":"Cinnamon-Peach Crisp","ingredients":"peaches, yellow, raw
sugars, brown
spices, cinnamon, ground
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Preheat oven to 375 degrees F. Toss peaches with 2 Tbsp.
sugar and the cinnamon in large bowl.
Spoon into 8-inch square baking dish.
Mix 1/2 cup sugar and the flour in large bowl.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs; stir in cereal.
Sprinkle evenly over peaches.
Bake 30 to 35 min.
or until peaches are tender.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/59047/cinnamon-peach-crisp"},{"id":"59034","title":"Basic Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Preheat oven to 425 degrees.
Sift together flour and salt, and cut in half the shortening or butter until mixture is crumbly.
Cut in remaining shortening.
Do not overmix.
Add 1 tablespoon water and gently toss.
Repeat this until the mixture forms a ball.
Flatten on a flour surface, and roll out to 1/8 inch thickness.
Fit into a pie plate, and prick all over.
Bake for 10 to 12 minutes.
Use in any recipe calling for a par baked crust.","url":"https://recipe.bluelayer.org/recipe/59034/basic-pastry-crust"},{"id":"59016","title":"Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping","directions":"In a medium saucepan, combine the sugar and water.
Using a wet pastry brush, wash down the side of the saucepan to remove any sugar crystals.
Cook over high heat until a medium-amber caramel forms, about 8 minutes.
Remove from the heat and stir in the cream.
Return to the heat and cook for 1 minute, stirring the caramel until smooth.
Transfer the caramel to a bowl and let cool.","url":"https://recipe.bluelayer.org/recipe/59016/caramel-sauce"},{"id":"58982","title":"Sweet-Milk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375F.
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
Work lard and butter into flour mixture with a pastry cutter or your fingers until largest pieces are the size of small peas.
Add milk, and stir with a fork until a dough forms.
Turn out dough onto a lightly floured surface, and pat out to 1 inch thick.
Cut out rounds with a floured 2 1/4-inch biscuit cutter.
Space 2 inches apart on a baking sheet lined with parchment paper.
Gather together scraps, and repeat.
Brush tops with melted butter.
Bake until light-golden brown on top and cooked through, about 25 minutes.
Transfer to a wire rack to cool 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/58982/sweet-milk-biscuits"},{"id":"58950","title":"Chocolate Disks and Lace","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"Line three cookie sheets with waxed paper.
Trace one 8-inch round on each, using cake pan bottom as aid.
Invert paper.
Melt chocolate in top of double boiler over simmering water, stirring until smooth.
Remove pan from heat.
Spoon 2 1/2 tablespoons chocolate into center of each of 2 traced circles.
Spread with spatula to fill circles completely.
Spoon remaining chocolate into parchment cone or small pastry bag fitted with fine round tip.
Pipe chocolate around traced border of third circle.
Pipe chocolate inside circle in thick lacy design, making certain design touches border.
Fill in three areas of design with chocolate, if desired.
Pipe more chocolate atop pattern to form double thick lace.
Freeze disks and lace until firm, about 1 hour (chocolate may curl slightly).
(Can be prepared 3 days ahead.
Cover tightly.)
Remove 1 chocolate disk from freezer and invert onto piece of waxed paper.
Gently peel top paper off chocolate.
Return disk to freezer.
Repeat with second disk and chocolate lace.
Freeze disks and lace until ready to use.","url":"https://recipe.bluelayer.org/recipe/58950/chocolate-disks-and-lace"},{"id":"58929","title":"Dates, Figs and Orange Squares","ingredients":"water, bottled, generic
dates, deglet noor
figs, dried, uncooked
sugars, granulated
lemon juice, raw
orange juice, raw
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
orange juice, raw
salt, table
butter, without salt
nuts, hazelnuts or filberts","directions":"In a saucepan, mix water, dates, figs, sugar, lemon juice and orange juice.
Let rest for 30 minutes then bring to boil.
Reduce to medium heat and let simmer, stirring frequently, for 10 minutes or until mixture has thicken.
Let cool.
In a large bowl, mix oats, flour, brown sugar, orange peel and salt.
Add butter and with a pastry knife or with 2 knives, work the mixture until you have rough crumbs.
Press uniformly half of this mixture in a 8 inches square pan (with parchment paper).
Spread the cold dates garnish on the oat mixture.
Mix the remaining oat mixture with hazelnuts.
Distribute this mixture on the date garnish and press slightly.
Cook in a preheated oven of 350 F for about 45 minutes or until the top is lighly golden.
Put the pan on a rack and let cool.
Cut in squares.
(You can prepare these squares in advance, let cool and cover with plastic wrap.
They will be good up to 3 days in the fridge or up to 2 weeks in the freezer, wrapped with foil paper).","url":"https://recipe.bluelayer.org/recipe/58929/dates-figs-and-orange-squares"},{"id":"58873","title":"Bacon Pastry Crust","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Cook the bacon in a small skillet over medium heat until crisp and colored.
Drain on paper towels until cooled.
In the work bowl of a food processor, combine the flour, salt, and bacon.
Process to combine.
Add the butter and shortening, and combine using short on/off pulses, until the mixture is roughly the texture of coarse cornmeal.
Add the water in pulses, 1 tablespoon at a time.
Turn the dough out onto a lightly floured surface, form into a ball, and lightly knead a few times by hand.
Flatten into a disk, wrap in plastic wrap, and chill for 1 hour.
Preheat the oven to 375F.
Roll the dough out on a lightly floured surface into a 1/8-inch thick circle, and press into a 9 inch tart pan.
Line the shell with foil, and fill with pie weights (I just use rice).
Bake for 20 minutes.
Remove the foil and bake for 10 minutes more, until light golden.
Use in any recipe calling for a par baked crust.","url":"https://recipe.bluelayer.org/recipe/58873/bacon-pastry-crust"},{"id":"58854","title":"Electric Mixer Sweet Butter Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic","directions":"Cut the butter into 1/2-inch cubes.
Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand).
Mix for a second or two to blend the dry ingredients.
Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
As the mixer turns on low sprinkle in cold water a tablespoon at a time.
Try to sprinkle it evenly over the flour and butter.
Continue mixing the dough as you slowly add water.
The secret is to add just enough water until it just pulls together as a shaggy mass.
If you add too much water it will cause the pastry to shrink into the pie pan and it won't look very pretty.
To roll out the dough for a double-crust pie -- Cut the dough in half and pat each piece into a thick flattened ball (see Shape and roll the dough).
Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan.
Begin rolling from the center of your dough outward.
Stop the pressure 1/4 inch from the edge of the dough.
Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter.
Be sure to re-flour the work surface if your dough is sticking.
Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 11/2-inch margin all around your 9-inch pie pan).
Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan.
Unfold and ease the dough round into the bottom of the pie pan without stretching it.
Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.
The next secret is to freeze the completed shell completely before baking.
This step also helps to minimize that shrinking pie shell effect.
Bake as directed for your pie recipe if using for a two crust pie.
If baking a pie shell for a premade pie filling:.
Preheat your oven to 350F When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil.
Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
Bake with weights for 20 minutes.
Remove from oven, cool a few minutes and carefully remove pie weights.
Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden.
Cool completely before filling.
You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.","url":"https://recipe.bluelayer.org/recipe/58854/electric-mixer-sweet-butter-pie-crust"},{"id":"58822","title":"Triple Berry Cream Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
cheese, parmesan, hard
sugars, granulated
cream, fluid, heavy whipping
vanilla extract
strawberries, raw
raspberries, raw
blueberries, raw","directions":"Preheat oven to 400.
In a bowl, mix flour and salt.
With a pastry blender or two knives, cut in butter and shortening until crumbly.
Sprinkle with 3 tablespoons ice water; mix with a fork just until dough forms a ball (add water if needed).
Form into a disk, wrap in plastic and chill for 30 minutes.
On a floured surface roll out the dough into an 11 round.
Fit into a 9 pie pan and crimp edge.
Refrigerate for 10 minutes.
Line crust with foil and fill with pie weights.
Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes.
Let cool.
In a bowl, beat cream cheese and sugar with a mixer on high speed.
Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed.
In another bowl, gently mix berries.
Spoon two-thirds of cream mixture into crust; smooth top.
Spoon two-thirds of berries over cream.
Mound remaining cream in center and top with remaining berries.
Chill overnight.","url":"https://recipe.bluelayer.org/recipe/58822/triple-berry-cream-pie"},{"id":"58735","title":"Assorted Pao De Queijo","ingredients":"puddings, tapioca, ready-to-eat
cheese, parmesan, hard
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
oil, olive, salad or cooking
spices, basil, dried
spices, curry powder
spices, pepper, black","directions":"Combine all of the ingredients marked with and heat up until just before boiling.
You should aim to take the pan off the heat just as the sides are starting to bubble.
Pour the mixture from the saucepan into a bowl containing the tapioca powder in one go.
Mix it together with a pastry scraper.
It's hot so be careful!
!
Add in the vegetable oil and mix.
The mixture should become smooth and a little glossy as in the photo.
From here on you should be able to knead the mixture easily by hand.
When the mixture is glossy, add the egg and grated cheese in that order and mix.
Roll the dough into a ball and cut into 4.
For the plain flavour, you won't need to mix anything in, so set that aside and split it into 4 pieces and roll each piece into a ball as is.
Go back to the remaining 3 quarters.
Mix in 1 topping into each quarter and split into 4 again.
When mixing in the curry powder your hands may get a bit dirty so leave this one until last.
Once you have rolled your 16 balls they should look like this.
From the top we have plain, black pepper, curry and basil flavours.
Bake in an oven preheated to 190C for about 20-22 minutes to finish.
These pao de queijo are particularly chewy and delicious when just out of the oven.
If you leave them for a day, just pop them in the microwave for a little bit to get the chewiness back.
I always use these ingredients (from left to right): grated cheese, curry powder, basil, and black pepper.","url":"https://recipe.bluelayer.org/recipe/58735/assorted-pao-de-queijo"},{"id":"58662","title":"The Best Apple Pie You Will Ever Eat!","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Lightly grease a 9 inch pie plate.
Sift the flours into a bowl and rub in the butter, using your fingertips, until mixture resembles fine breadcrumbs.
Stir in the sugar, then make a well in the center.
Add almost all the water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads.
Add more water if the dough is too dry.
Gather together and lift out onto a lightly floured surface.
Press into a ball and divide into two, making one half a little bigger.
Cover with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 375 degrees F.
Meanwhile, cut and peel apples.
In a large bowl stir together the 3/4 cup sugar, the flour, cinnamon, and nutmeg.
Add apple slices and gently toss until coated.
Roll out the larger piece of pastry between two sheets of baking paper to line the base ans side of the pie plate.
Line the pie plat with the pastry.
Use a small sharp knife to trip excess pastry.
Transfer apple mixture to the pastry-lined pie plate.
Roll out the other pastry between the baking paper until large enough to cover the pie.
Note: If doing a lattice pattern, weave on top of pie.
Place on filling and seal.
Cup slits and crimp edge as desired.
If desired, sprinkle sugar on top of pie.
To prevent over-browning, cover edge of pie with foil.
Bake in 375 degrees F for 40 minutes.
Remove foil.
Bake in 20 minutes more until fruit is tender and filling is bubbly.
Note: If you used a lattice pattern, bake 30 minutes instead of 20 minutes.
After the 30 minutes, cover whole pie with foil and bake an additional 10 minutes or until fruit is tender and filling is bubbly.
Cool on wire rack.
If desired, serve with Vanilla Ice Cream.","url":"https://recipe.bluelayer.org/recipe/58662/the-best-apple-pie-you-will-ever-eat"},{"id":"58657","title":"Banana Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
butter, without salt
honey
water, bottled, generic
bananas, raw","directions":"Preheat the oven to 350F (180C).
Combine the flour, salt, and baking soda in a large bowl or in the food processor.
Cut in the butter until the mixture resembles coarse meal.
Add the banana and blend well.
In a separate bowl, dissolve the honey in the warm water.
Slowly add the sweetened water to the flour-banana mixture and blend to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling.
On a floured surface or pastry cloth, roll thin, at most 18 inch.
With a cookie cutter or a small glass, cut into 2 to 2 1/2 inch circles.
Arrange the circles on a lightly greased or parchment-lined baking sheet.
Prick each cracker in 2 or 3 places with the tines of a fork.
Bake for 15 to 20 minutes, turning over once during baking.
These crackers should be medium brown.
Cool on a rack.
Yield: 60-70.
VARIATION: Substitute 1 1/2 cups rice flour for an equal amount of the all-purpose flour.
These flavorful crackers are an obvious choice for a breakfast snack.
A wonderful fruit cobbler crust can be made by finely crumbling these crackers, moistening them with melted butter, and pressing them into a baking dish.
350F (180C).
15 to 20 minutes","url":"https://recipe.bluelayer.org/recipe/58657/banana-crackers"},{"id":"58633","title":"Moravian Christmas Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
sugars, brown
butter, without salt
molasses
vinegar, distilled","directions":"Sift flour, soda, salt and spices together.
Add sugar and mix well.
Work in the butter or shortening with a pastry blender or two knives.
Add molasses and vinegar; mix thoroughly.
Chill.
Roll very thinly on a floured board and cut out with fancy cookie cutters.
Bake at 350F for ten minutes.","url":"https://recipe.bluelayer.org/recipe/58633/moravian-christmas-cookies"},{"id":"58599","title":"Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cheese, parmesan, hard
spices, basil, dried
mustard, prepared, yellow
spices, pepper, red or cayenne
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 475 F.
In a large bowl combine flour, salt, baking powder and baking soda then sift the mixture 3 times.
Add cheese, basil, mustard powder and cayenne to the mix and stir to combine.
Using a pastry cutter or your hands combine the grated butter and dry ingredients until it resembles coarse beach sand.
Add almost all of the milk and mix until a sticky dough forms.
Only add the remaining milk if necessary (the wetter the dough the lighter the biscuits will be).
To achieve an even crumb to the dough very gently knead the dough 4-5 times on a lightly floured surface.
Pat dough into a 6 inch by 4 inch rectangle and use a biscuit cutter to stamp out (without twisting) the rounds.
Combine scraps to stamp out the last biscuit.
Or use a floured sharp knife to cut the dough into biscuits.
To have soft sided biscuits place the rounds just touching on a baking dish, or place them further apart to have crisp sided biscuits.
Bake in a very hot oven 8-10 minutes until biscuits are well risen and lightly colored on top.
Serve warm.
Recipe adapted from Audax Artifex.","url":"https://recipe.bluelayer.org/recipe/58599/biscuits"},{"id":"58569","title":"\"Navajo-Style\" Peach Crisp (Vegan Friendly)","ingredients":"peaches, yellow, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
lemon juice, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt
nuts, pine nuts, dried","directions":"Preheat oven to 375?.
Butter or oil an 11x17-inch baking dish.
Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.
Spread fruit mixture evenly in baking dish; set aside.
Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt.
Use a pastry blender to work the butter pieces into the dry ingredients so the mixture looks like coarse crumbs.
Cover fruit evenly with topping.
Set the baking dish on a baking sheet to catch any juices that spill over.
Bake until fruit is bubbling, the peaches are fork tender and topping is golden in color, about 45 minutes.
*Add* the pine nuts to the top of the crisp the final 5-10 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/58569/navajo-style-peach-crisp-vegan-friendly"},{"id":"58515","title":"Pesto Stuffed Cherry Tomatoes","ingredients":"cherries, sweet, raw
sauce, pesto, classico, basil pesto, ready-to-serve
cheese, parmesan, hard","directions":"Wash cherry tomatoes.
With a serrated knife, cut a small circle in the tomato, scrape away some of the seeds and empty out some juice.
You can cut a hole in the top.
If the tomatoes are elongated, you can make the hole lengthwise, whatever works to arrange your tomatoes once they are filled.
Mix together the basil pesto and softened cream cheese.
Mash together with a fork and then stir to combine.
Fill a pastry bag with the pesto mix and pipe into the hole of the cherry tomato.
You can also use a very small spoon.
Keep tomatoes refrigerated until ready to serve.
Arrange on a serving tray.
Quickly pop the ones that dont fit into your mouthnobody will know!","url":"https://recipe.bluelayer.org/recipe/58515/pesto-stuffed-cherry-tomatoes"},{"id":"58431","title":"Pastry for Savory Tarts","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Combine the flour and salt in a food processor and pulse once or twice.
Add the butter or oil all at once; process until the mixture is uniform, about 10 seconds (do not overprocess).
Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour).
Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes.
(You can refrigerate for up to a couple of days or freeze for up to a couple of weeks.)
Sprinkle a countertop with flour and put the dough on it; sprinkle with flour.
Alternatively, roll the dough between 2 sheets of lightly floured plastic wrap (this is untraditional, but it works well).
Use a rolling pin to roll with light pressure, from the center out.
If the dough is sticky, add a little flour (if it continues to become sticky, and its taking you more than a few minutes to roll it out, refrigerate or freeze again).
Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.
When the diameter of the dough is about 2 inches greater than that of your tart pan, move the dough to the tart pan by draping it over the rolling pin and then place it in the pan.
Press the dough firmly into the pan all over.
Refrigerate for about an hour before filling or baking (if youre in a hurry, freeze for a half hour or so).","url":"https://recipe.bluelayer.org/recipe/58431/pastry-for-savory-tarts"},{"id":"58421","title":"One Bite Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
water, bottled, generic
beans, snap, green, raw","directions":"SIft dry ingredients.
Knead in oil until smooth and glossy.
FIll centers with red beans.
Bake at 350 for 15 min until golden.","url":"https://recipe.bluelayer.org/recipe/58421/one-bite-pastry"},{"id":"58240","title":"Hungarian Nut Nuggets (Cookies)","ingredients":"butter, without salt
sugars, powdered
nuts, walnuts, english
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl blend the ingredients with a wire pastry blender until the ingredients form when squeezed together.
Form into balls (or nuggets) by tablespoons; dough will be very crumbly, I press and form them in my palms instead of my fingers.
Place on a cookie sheet and bake at 350 degrees for about 10 minutes until they start to brown around edges.
Watch them so they do not burn.
Cool and roll in powdered sugar.
Store in cool place until serving.","url":"https://recipe.bluelayer.org/recipe/58240/hungarian-nut-nuggets-cookies"},{"id":"58204","title":"Aunt Lucille's Apple Crisp","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
salt, table
water, bottled, generic
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
water, bottled, generic
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"Peel and slice enough apples to fill a 9x13 baking pan about 2/3 full.
Add sugar, cinnamon, flour, nutmeg,salt and water.
Mix well to coat apples.
For the topping, mix the quick oats, flour, brown sugar, water and cinnamon together in a separate bowl.
Cut the margarine in with a pastry blender or with clean hands until crumbly.
Top apples with topping mixure.
Bake at 350 degrees Fahrenheit until the apples are tender, the sauce is bubbly, and the topping is slightly golden brown, about 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/58204/aunt-lucilles-apple-crisp"},{"id":"58142","title":"Puff Pastry","ingredients":"wheat flours, bread, unenriched
salt, table
water, bottled, generic
butter, without salt","directions":"Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook.
Gradually stir in water until the dough holds together enough to clean the sides of the bowl.
You may not need the full amount of water.
Shape into a flat ball, and allow to rest for at least 10 minutes.
Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object.
Refrigerate until firm, about 20 minutes.
On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick.
Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough.
Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness.
Fold into thirds.
This is the first ''turn''.
Rotate the dough 90 degrees and roll out into a rectangle again.
Fold into thirds.
By this time the butter is starting to warm up.
Place the dough on a baking sheet and mark it with two pokes from your finger (two turns).
Wrap in plastic and refrigerate for at least 30 minutes.
Repeat this rolling, folding and turning two more times, then refrigerate until firm.
Repeat two more times for a total of 6 ''turns''.
Wrap and refrigerate.
The dough is now ready to roll out and use in any recipe calling for puff pastry.
Roll the dough out as thin as 1/4 inch to make pastries.
Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.","url":"https://recipe.bluelayer.org/recipe/58142/puff-pastry"},{"id":"58098","title":"The Best Biscuits Ever","ingredients":"vinegar, cider
cream, fluid, heavy whipping
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Stir the vinegar into the cream to acidify it, then refrigerate it to keep it cold.
Place the butter in the freezer, for at least 30 minutes, to harden.
Whisk the flours, sugar, baking powder, baking soda, and salt together in a mixing bowl.
Place a cheese grater in or over the bowl of dry ingredients.
Remove the butter from the freezer, unwrap it, and grate it through the large holes into the dry ingredients, tossing the butter threads in the flour mixture as you grate to distribute them.
(An alternative method is to place the butter on a cutting board, and dust it and the work surface with flour.
Cut the butter into 1/4-inch slices.
Dust the slices with flour, stack a few of them up, and cut them into 1/4-inch strips, then rotate the stack a quarter turn and cut the strips into 1/4-inch cubes.
Its okay if the butter is smaller, such as pea-size.
Toss the floured butter bits into the dry ingredients and continue cutting all of the butter in the same manner and adding it to the flour mixture.
You can see why I like the grater method better.)
Use your fingertips to separate and distribute the butter pieces evenly, breaking up any clumps but not working the butter so much that it disappears or melts into the flour.
Add the cream mixture and stir with a large spoon until all of the flour is hydrated and the dough forms a coarse ball.
Add a tiny bit more cream if necessary to bring the dough together.
Transfer the dough to a generously floured work surface, then dust the top of the dough with flour.
Working with floured hands, use your palms to press the dough into a rectangle or square about 3/4 inch thick.
Use a metal pastry scraper to lift the dough and dust more flour underneath.
Dust the top of the dough with flour as well, then roll it out into a rectangle or square about 1/2 inch thick.
Then, using the pastry scraper to help lift the dough, fold it over on itself in three sections as if folding a letter.
Rotate the dough 90 degrees, then once again lift the dough and dust more flour underneath.
Dust the top with flour as well, then once again roll it out into a square or rectangle about 1/2 inch thick and fold into thirds.
Give the dough another quarter turn and repeat this procedure again.
Then, repeat one final time (four roll-outs in all).
After the fourth folding, dust under and on top of the dough one final time, then roll the dough out to just under 1/2 inch thick, in either a rectangle (for triangle- or diamond-shaped biscuits) or an oval (for round biscuits).
Use just enough flour to keep the dough from sticking to the work surface.
Cut the biscuits with a floured metal pastry scraper or pizza cutter, or with a floured biscuit cutter for rounds; a 2-inch biscuit cutter will yield 20 to 24 small biscuits.
Transfer the biscuits to an ungreased sheet pan (lined with parchment paper or a silicone mat if you like), placing them about 1/2 inch apart.
Let the cut biscuits rest for 15 to 30 minutes before baking to relax the gluten; this will create a more even rise (even better, if you have room, place the pan of biscuits in the refrigerator to chill).
If youd like to bake the biscuits later, see the sidebar for make-ahead options.
About 20 minutes before baking, preheat the oven to 500F (260C).
Transfer the biscuits to the oven and lower the oven temperature to 450F (232C), or 425F (218C) for a convection oven.
Bake for 8 minutes, then rotate the pan and bake for another 6 to 10 minutes, until both the tops and the bottoms of the biscuits are a rich golden brown; the baking time will be shorter in a convection oven.
The biscuits should rise about 1 1/2 times in height.
Place the pan on a wire rack, leaving the biscuits to cool on the hot pan for at least 3 minutes before serving.
The biscuits will stay warm for about 20 minutes.
These biscuits are perfect without the addition of other ingredients, but it can be fun to enhance them with sweet or savory flavors.
Here are four variations.
Feel free to create your own versions, using these as examples.
To make cheese biscuits, grate 8 ounces (227 g) of Cheddar or any medium-soft cheese you like, such as Gruyere, Gouda, or Provolone.
This will yield about 2 cups of cheese.
Each time you fold the dough, sprinkle one-fourth of the cheese over the surface before folding it.
This may look like a lot of cheese, but it will melt and almost disappear into the biscuits when you bake them.
To make savory biscuits, layer caramelized onions into the biscuits when you fold them.
Youll need to cook the onions well in advance, because its important that they be cool when you layer them; otherwise, theyll cause the butter in the dough to melt, which will damage the texture of the baked biscuit.
To make the onions, slice 2 large white or yellow onions into thin strips.
Saute them over medium heat in 1 tablespoon (0.5 oz / 14 g) of vegetable oil until very soft and translucent.
Add 2 tablespoons (1 oz / 28.5 g) of sugar and, optionally, 1 tablespoon (0.5 oz / 14 g) of balsamic vinegar, and continue cooking and stirring until the pan juices thicken into a honeylike syrup and the onions have the consistency of marmalade.
This will take 15 to 20 minutes altogether.
To make other savory variations, read on.
Seasoned biscuits make a nice accompaniment to eggs, especially if made with fresh herbs.
You can use any combination of fresh basil, parsley, dill, chervil, cilantro, or whatever herbs you like.
Use about 3/4 cup of fresh herbs, either minced or cut into thin strips.
Be careful when using strong herbs or spices, such as rosemary, oregano, sage, anise, fennel, cumin, chili powder, and the like, as they can easily overpower the biscuits.
Use these stronger seasonings in moderation and in combination with milder herbs like parsley.
Ground pepper is always an option; just 1/4 teaspoon will provide a surprisingly strong kick.
Dried herbs will also work, but dont use more than 1/4 cup; and again, use primarily mild herbs like parsley, chervil, and basil.
To make sweet variations, keep in mind that there is very little difference between a biscuit and a scone, so consider sweet biscuits to be flaky, tender scones and try adding dried fruits such as currants, raisins, cranberries, cherries, pineapple, apricots, or blueberries, as well as candied ginger (in moderation).
Cut larger dried fruit into small bits.
Add 1 cup (6 oz) of dried fruit (or more, if you like) in any combination, when you add the cream.
Just dont use fresh fruit or berries, as they would make the biscuits soggy and destroy the flakiness.
The single most important technique is to use very cold butter and liquid.
Some biscuit makers go so far as to chill the flour, but this isnt necessary if the butter and cream are cold.
Using cold ingredients ensures that the butter stays in bits and pieces, which shortens the gluten strands (thus the term shortening, used to describe all solid fats, including butter and margarine).
Using bits of cold butter creates weak points in the dough that flake off when you take a bite.
Work quickly to keep the dough cold, but dont overwork the dough.
Gluten is what makes dough tough, and the more you mix the dough, the more organized the gluten strands become.
As a general rule of thumb, mix only as long as needed to get the job done.
As every great biscuit maker will attest, its all in the touch.
The folding technique described in the recipe is similar to the lamination method known as blitz.
It creates many thin layers of dough and fat, causing the biscuits to puff up and open like an accordion, creating maximum flakiness.
The oven must be hot in order to trap the butter inside the biscuit and increase the puffing quality.
In a cooler oven, below 450F (232C), some of the butter might run out onto the pan, so preheat the oven to 500F (260C), then lower the heat to 450F (232C) as soon as you put the biscuits in to bake.
(If you preheat the oven to 450F (232C), it will drop to below 400F (204C) when you open the door.)
Chilling the biscuits before baking them not only relaxes the gluten, it also minimizes the amount of butter that may run out of the biscuits as they bake.
The best way to make biscuits is to bake them 15 to 30 minutes after the dough is cut, placed on the pan, and briefly chilled.
However, when this isnt always practical, its better to bake the biscuits when you plan to eat them rather than bake them in advance and try to warm them up later.
So here are three make-ahead options:
Freeze: Cut and pan the biscuits but dont bake them.
Instead, completely wrap the pan (under and around the pan) in plastic wrap or use a food-grade plastic bag.
If you wrap it well, you can freeze the pan of unbaked biscuits for up to 1 month.
Remove the pan from the freezer at least 3 hours before you plan to bake the biscuits so they can thaw.
Dont bake them while theyre still frozen or they wont rise or bake evenly.
If freezer space is an issue, you can also wrap individual biscuits in plastic wrap, stack them up, and freeze them.
Refrigerate: Wrap the pan or individual biscuits as described above, but instead of freezing, refrigerate them.
This is especially practical if you plan to bake the biscuits within 3 days.
For even baking, remove the biscuits from the refrigerator about 30 minutes before baking to remove some of the chill.
Parbake: Bake the biscuits as described in the recipe, but only until slightly golden on the tops and bottoms4 to 5 minutes less than the full baking time.
Remove the pan from the oven and cool the biscuits thoroughly before wrapping them individually or wrapping the entire pan and freezing.
When you want to finish baking them, preheat the oven to 450F (232C) and place the frozen biscuits on an ungreased baking sheet.
Bake for 10 to 12 minutes, until the tops and bottoms of the biscuits are golden brown.
Cool for 5 minutes before serving; this allows the heat to reach the center, warming but not drying out the biscuit.","url":"https://recipe.bluelayer.org/recipe/58098/the-best-biscuits-ever"},{"id":"58016","title":"Salted Caramel Filling","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
cream, fluid, heavy whipping
salt, table","directions":"Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan.
Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.
Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360F.
Remove from heat; slowly pour in cream (mixture will spatter) and stir with a wooden spoon until smooth.
Stir in sea salt.
Use immediately; if at any time caramel begins to harden, reheat gently until pourable.","url":"https://recipe.bluelayer.org/recipe/58016/salted-caramel-filling"},{"id":"57995","title":"Perfect Pastry Mix Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite","directions":"Combine flour and salt.
Cut in shortening with pastry blender till mix resembles coarse meal.
Place in a covered container and store in refrigerator (keeps up to 1 month).
Yield: 7 (9 inch) pastry shells.","url":"https://recipe.bluelayer.org/recipe/57995/perfect-pastry-mix-recipe"},{"id":"57990","title":"Wild Blackberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
blackberries, raw
lemon juice, raw
butter, without salt","directions":"To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt.
Cut in 1/2 cup butter or margarine.
Add boiling water to the flour mixture.
Stir until mixture clings in a ball.
Divide dough in half, and roll out two crusts.
Combine sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt.
Mix with the berries.
Place berry filling in an unbaked pie crust.
Sprinkle with lemon juice and dot with butter or margarine.
Fit and seal upper crust.
Bake on lower shelf in a 425 degree F (220 degree C) oven for 30 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/57990/wild-blackberry-pie"},{"id":"57974","title":"Egyptian Phyllo-Pastry Fingers- Asabi Gullash","ingredients":"nuts, almonds
sugars, granulated
water, bottled, generic
sugars, granulated
water, bottled, generic
lemon juice, raw
phyllo dough
spices, cinnamon, ground
butter, without salt","directions":"Cut the pastry into 4 inch squares and keep covered so that they don't dry out.
Plastic wrap covered by a damp tea-towel works well.
Add cinnamon to nut mix.
On each square, place nut filling thinly, pencil shaped, about 1/2 inch from the sides of the dough.
Turn in the sides so the filling won't fall out, and then roll up tightly and place on a buttered tray.
Brush with the melted butter and bake in a 350 degree oven until golden.
Remove from tray and dip immediately into cold sugar syrup.
Serve hot or cool.","url":"https://recipe.bluelayer.org/recipe/57974/egyptian-phyllo-pastry-fingers-asabi-gullash"},{"id":"57969","title":"Ma'amoul","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, pistachio nuts, raw
sugars, granulated
water, bottled, generic","directions":"First make the pastry, by rubbing the butter into the flour and sugar until it resembles fine breadcrumbs, then add the rose water and milk.
This should now be a smooth dough.
Make the filling by chopping the pistachios into small pieces and mixing with the sugar and rose water.
Take a small piece of pastry dough and flatten into a 3mm thick circle, using your hands (not a rolling pin).
Pull three sides up and seel into a small bowl shape, put into the 'bowl' 1 tsp of the pistachio mixture.
Then pull up the sides and seal in a 'twist' and the top - like a little bag.
Turn over and lightly press down to flatten slightly into a circle, then using a tooth pick make a flower shape on the top.
(or just a few small holes if you want.
).
Repeat step 3 with remaining dough and mixture.
Bake at about 180C for about 10 - 15 minutes until VERY light brown.
(they should still be soft and will harden up as they cool.
).","url":"https://recipe.bluelayer.org/recipe/57969/maamoul"},{"id":"57921","title":"Low-Fat Applesauce Cinnamon Rolls","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
raisins, seeded
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
apples, raw, with skin","directions":"Preheat oven 400F.
Spray 13x9x2-inch pan.
Mix flour, baking powder and salt in large bowl.
Cut in butter with pastry blender; mix in buttermilk and egg product.
Turn dough unto lightly floured surface; gently knead until dough is easy to handle (it will be soft).
Roll into a 10-inch square.
Mix applesauce, raisins, cinnamon; spread over dough leaving a margin around edges.
Roll up; pinch edges to seal.
Cut into 8 slices; place on prepared pan.
Bake 20-25 minutes till lightly browned.
Heat apple jelly, brush on rolls; remove from pan allow to cool on rack.","url":"https://recipe.bluelayer.org/recipe/57921/low-fat-applesauce-cinnamon-rolls"},{"id":"57904","title":"Tart Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
lemon juice, raw
vanilla extract","directions":"Combine the flour, sugar and salt.
Cut the butter into eight pieces.
Cut it into the flour or work it with your hands until the mixture is the texture of corn meal and begins to hold together when pressed (you may do this in a food processor).
Combine the lemon juice or the lemon peel and water with the vanilla.
Work it into the flour mixture and add a little more liquid, if necessary, to make the dough hold together.
Press the dough into a ball, wrap with plastic.
Chill for 30 minutes.
Press an even layer into an 11-inch fluted tart pan with a removable rim.
Make sure you press the dough down evenly otherwise some parts will cook more quickly than others.
Cover with plastic and place in freezer for 30 minutes or overnight.
Preheat oven to 375 degrees.
Bake the tart shell for 20 to 25 minutes until golden brown.
You do not need to fill the shell with beans for baking.","url":"https://recipe.bluelayer.org/recipe/57904/tart-pastry"},{"id":"57838","title":"No Fail Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
vinegar, distilled","directions":"Combine flour& salt in a bowl.
With your fingers or a pastry blender, cut in butter& shortening until mixture resembles bread crumbs.
Combine wter& vinegar and sprinkle over flour mixture a little bit at a time, tossing together with a fork, until the pastry is moist enough to hold its shape when a little piece is pressed between your fingers.
Gather pastry into a ball- it should NOT feel sticky.
Flour the counter or pastry board lightly.
With a floured rolling pin, roll the pastry out into a rectangle approximately 8 X 12 inches.
Fold the pastry into thirds (like a letter).
Turn the dough so the open edges face you& roll out into a rectangle again; fold into thirds again.
Repeat the step one more time.
Cover dough with plastic wrap& chill for 1 hour.
For smaller pies, use 1/2 of the dough; for larger pies, use 2/3 or all of it.
Unused dough can be frozen.
Roll dough out to 1/4 inch for your pie.","url":"https://recipe.bluelayer.org/recipe/57838/no-fail-pastry"},{"id":"57804","title":"Gingerbread Straws","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
salt, table
leavening agents, baking soda
molasses
water, bottled, generic
butter, without salt
sugars, brown
sugars, granulated","directions":"Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl.
In a separate bowl, mix molasses and water.
In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy.
Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour.
(Can be refrigerated up to 1 week or frozen up to 1 month.)
Heat oven to 350 degrees.
On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle.
Sprinkle dough with 1 Tb.
sugar; use rolling pin to press sugar into dough.
Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks.
Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper.
Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front.
Repeat with remaining dough in batches.","url":"https://recipe.bluelayer.org/recipe/57804/gingerbread-straws"},{"id":"57749","title":"Caramel Macadamia Rice Crispie Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, macadamia nuts, raw
sugars, granulated
cream, fluid, heavy whipping
butter, without salt
salt, table
vanilla extract
candies, semisweet chocolate
oil, olive, salad or cooking","directions":"Butter 17- by 12-inch rimmed baking sheet.
Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.
In large heatproof steel bowl, toss together cereal and nuts.
In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water.
Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes.
Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter.
Remove from heat and stir in salt and vanilla.
Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated.
Spread mixture evenly on prepared baking sheet.
Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.
In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil.
Heat, whisking occasionally, until melted and smooth, about 5 minutes.
Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.
Rice Krispies Treats will keep in an airtight container for up to two days.","url":"https://recipe.bluelayer.org/recipe/57749/caramel-macadamia-rice-crispie-treats"},{"id":"57741","title":"Whole Wheat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried
spices, thyme, dried
spices, parsley, dried","directions":"Combine flours, baking powder and salt in a bowl.
Cut in margarine with a pastry blender or 2 knives.
Add milk, mix quickly.
Turn out onto a floured board.
Knead 6 to 8 times.
Roll 1/4 inch thick.
Cut into 12, 2 inch round biscuits or into wedges or squares.
Place on a lightly greased baking sheet.
Bake in a 425F oven 12 to 15 minutes until lightly browned.
For herb biscuits, add basil, thyme and parsley to dry ingredients.
(These make great dumplings).","url":"https://recipe.bluelayer.org/recipe/57741/whole-wheat-biscuits"},{"id":"57729","title":"A Really GREAT Pie Crust - Easy Oil Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and salt.
Mix milk and oil together.
Pour into flour and salt mixture and mix until dough forms a ball.
Divide in half.
Roll each half between two sheets of waxed paper.
Peel off one side of the paper.
Invert and place dough (with the other piece of wax paper still clinging) over pie pan.
Remove (CAREFULLY) the wax paper.
(If cooking one crust empty, don't forget to prick with a fork to eliminate bubbling during baking.)
For top crust (if used) roll out in same manner as bottom crust, only cut slits in it for steam release when using for fruit pies.","url":"https://recipe.bluelayer.org/recipe/57729/a-really-great-pie-crust-easy-oil-pie-pastry"},{"id":"57715","title":"Deep Dish Peach Pie","ingredients":"lemon juice, raw
spices, cinnamon, ground
peaches, yellow, raw
spices, nutmeg, ground
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table
cream, fluid, heavy whipping","directions":"juice over peach slices in large bowl.
Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
Add to peaches.
Toss until evenly coated.
Spread in 1 1/2 quart baking dish.
Dot with butter.
Roll out pastry to to cover dish with 1 1/2 inch overhang.
Press pastry to edge of dish and flute edge.
Cut 3 vents in top.
Sprinkle with remaining sugar.
Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
Serve with whipped cream.
Preheat oven to 450 degrees","url":"https://recipe.bluelayer.org/recipe/57715/deep-dish-peach-pie"},{"id":"57649","title":"Better Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"In a mixing bowl, combine dry ingredients together with a fork.
Cut in the shortening using a pastry blender until mixture resembles coarse crumbs.
Make a well in the center and add buttermilk.
Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface.
Gently fold the dough over itself 3 or 4 times to create layers.
Roll dough out to 3/4-inch thick.
Cut with a 3-inch biscuit cutter.
Transfer dough rounds to a sheet pan.
Gather scraps and repeat.
Make a dimple in the center to help the top rise evenly.
Brush with butter.
Bake for 15 minutes in a preheated 400 degree oven until golden brown.","url":"https://recipe.bluelayer.org/recipe/57649/better-buttermilk-biscuits"},{"id":"57648","title":"Herb Dumplings","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, thyme, dried","directions":"Cut shortening into flour, herb, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
Stir in milk.
Drop dough by 10 spoonfuls onto stew (do not drop directly into liquid).
Cook uncovered 10 minutes.
Cover and cook 10 minutes longer.
Notes: If using self-rising flour, omit baking powder and salt.","url":"https://recipe.bluelayer.org/recipe/57648/herb-dumplings"},{"id":"57572","title":"Fresh Peach Tart","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, brown
salt, table
butter, without salt
oil, olive, salad or cooking
water, bottled, generic
peaches, yellow, raw
jams and preserves, apricot
sugars, brown","directions":"For the crust:
Coat a 9-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.
Add toasted almonds into food processor, pulse until finely ground.
Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.
Add butter and oil, pulse until incorporated.
Add ice water and pulse until the dough almost forms.
Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.
Use a fork to pierce bottom of tart.
Put crust into freezer, freeze about 10 to 15 minutes.
Preheat oven to 400F (200C).
Bake crust until set and the edges are beginning to brown, about 15 minutes.
Let cool on wire rack for about 15 minutes.
For the filling:
Spread strawberry jam evenly over the bottom.
Arrange peach slices neatly over tart.
Sprinkle some sugar on top.
Put in the oven, bake for 15 to 20 minutes.
If the edges turn into too brown, half the baking, use foil paper to wrap the edges to prevent from burning.
Transfer onto a wire rack, let cool completely.
Serve.","url":"https://recipe.bluelayer.org/recipe/57572/fresh-peach-tart"},{"id":"57540","title":"Grandma Salazar's Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite","directions":"In a medium mixing bowl, combine flour, baking powder and salt.
Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly.
Slowly mix in 1 cup cold water.
Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size.
Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds.
Place between sheets of waxed paper.
At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat.
Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side.
Wrap in a clean kitchen towel to keep warm until serving.","url":"https://recipe.bluelayer.org/recipe/57540/grandma-salazars-tortillas"},{"id":"57529","title":"Apple Pie","ingredients":"apples, raw, with skin
sugars, granulated
sugars, brown
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"(Crust) In a large bowl, combine flour and salt.
Cut in butter with a pastry blender or food procesor (for a fluffier crust) until mixture resembles coarse crumbs.
Stir in water, a tablespoon at a time, until mixture forms a ball.
Wrap in plastic and refrigerate while cutting apples.
Prepare your pastry for a two crust pie.
Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
Combine sugar and cinnamon.
Additional sugar may be needed if apples are tart.
Roll dough out to fit a 9 inch pie plate.
Place crust in pie plate.
Press the dough evenly into the bottom and sides of the pie plate.
Arrange apples in layers in pastry lined pie plate.
Sprinkle the top layers with sugar and cinnamon.
Dot top layer with small pieces of butter.
Cover with top crust.
Place on lowest rack in oven preheated to 450 degrees F (230 degrees C).
Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C).
Bake for 30 to 35 minutes longer.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/57529/apple-pie"},{"id":"57518","title":"Whole Wheat Blackberry Ricotta Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat your oven to 425F / 220C degrees.
Line a large baking sheet with parchment paper.
In the bottom of a large widish bowl, whisk flours, baking powder, sugar, and salt together.
With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas.
Toss in the blackberries, and use the blender again to break them into half-and quarter-berry-sized chunks.
Without a pastry blender: Cut the butter into small pieces with a knife, and work the butter into the flour mixture with your fingertips until the mixture resembles coarse meal.
Roughly chop the blackberries on a cutting board, and stir them into the butter-flour mixture.
Both methods: Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them in to form a dough.
Then use your hands to knead the dough gently into an even mass, right in the bottom of the bowl.
Don't fret if the raspberries get muddled and smudge up the dough.
With as few movements as possible, transfer the dough to a well-floured counter or surface, flour the top of the dough, and pat it into a circular disk about 1-inch high.
With a large knife slice into six equal wedges.
Transfer the scones to the prepared baking sheet with a spatula.
Bake the scones for about 15 minutes, until they are golden at the edges (hs: I couldn't help but give them a little sprinkle of sugar and a quick kiss of with the broiler for a bit of color on top).
Cool on the pan for a couple minutes before transferring to a cooking rack.
Allow to set and cool a bit before eating.","url":"https://recipe.bluelayer.org/recipe/57518/whole-wheat-blackberry-ricotta-scones"},{"id":"57504","title":"Caramel Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
sugars, granulated
sugars, brown
butter, without salt
oats
spartan, real semi-sweet chocolate baking chips,
apples, raw, with skin
syrup, maple, canadian","directions":"Preheat oven to 375 degrees.
Combine flour, spices, salt and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
Add oats and toffee chips; toss well.
Combine apples and syrup in a bowl; toss well.
Spoon apple mixture into a greased 8-inch square baking dish or 1-1/2-quart casserole (I used a deep, oval corningware dish).
Sprinkle with crumb mixture.
Bake at 375 degrees for 40 to 45 minutes or until golden brown.
Serve warm.
Yield: 6-8 servings
NOTES : We ate it plain because we didnt have ice cream.
You could probably cut back on the sugar a bit, if you were going to serve it with ice cream.
Store leftovers in the fridge.","url":"https://recipe.bluelayer.org/recipe/57504/caramel-apple-crisp"},{"id":"57474","title":"Sweet Potato and Black Pepper Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, pepper, black
leavening agents, baking soda
salt, table
butter, without salt
sweet potato, raw, unprepared
cream, fluid, heavy whipping","directions":"Preheat oven to 425 degrees F (220 degrees C).
Whisk flour, baking powder, sugar, pepper, baking soda, and salt together in a large mixing bowl.
Cut butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir sweet potatoes and cream into the flour mixture until the dough is soft.
Turn the dough out onto a lightly floured work surface; knead the dough, turning over about 5 times.
Roll to about 1/2-inch thick.
Cut 2-inch circles out of dough and arrange on a baking sheet.
Bake in preheated oven until lightly browned, 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/57474/sweet-potato-and-black-pepper-biscuits"},{"id":"57311","title":"Pie Crust IV","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly.
Add as much water as needed to hold together, and mix lightly with a fork.
Roll gently on a floured pastry cloth to about an inch larger than pie plate.
Fold carefully in half, lift to pie plate, and unfold.
Press into pan.
For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim.
Fold up, and pinch so edge of pie is raised from rim.","url":"https://recipe.bluelayer.org/recipe/57311/pie-crust-iv"},{"id":"57286","title":"Homemade Flour Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Use a large mixing bowl, combine the flour, baking powder and salt.
Drop 1/2 cup of the shortening onto the flour mixture and cut the shortening until it crumbles.
Use a pastry cutter or fork or your clean hands, slowly pour the hot water into your bowl (flour with shortening mixture).
Stir using a wooden spoon until it sticks to itself.
If it looks dry and lacks moisture, add in 1 or 2 tbsp of shortening.
Add as needed.
Knead in the bowl until the bowl forms a ball and is not sticky anymore.
It shouldnt stick to the sides of your bowl.
Using a tea towel or a clean kitchen towel, cover and let the dough rest for an hour.
Break the dough into 14-16 smaller pieces and roll into balls.
Cover the dough balls for an additional 30 minutes.
Preheat a large non stick skillet.
Using a well floured surface and a well floured rolling pin, roll one dough ball at a time into a thin round shape.
Place the thin dough into the hot skillet.
You will know when it is ready to be flipped when the dough is bubbly on top.
Flip the tortilla and cook until golden.
Wrap the cooked tortilla in a clean tea towel or put in a tortilla container to keep it warm.
Serve with your favorite Mexican dish.","url":"https://recipe.bluelayer.org/recipe/57286/homemade-flour-tortilla"},{"id":"57255","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Measure out flour, sugar and salt in a bowl, and place in freezer.
Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues.
Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas.
You can also use a pastry cutter, but I find my hands work even better.
Slowly drizzle ice water over the top and gently knead until no dry patches remain.
Try to press the dough together with your fingers, and it should hold together.
If not, sprinkle some more ice water, and knead a tiny bit more.
The dough should look rather rough, not smooth like bread or pizza dough.
Divide in half and press each half into a round flat disk, wrap in plastice wrap.
Refrigerate disks for at least 30 mintues, (or up to several days) before rolling out pie.
Roll out the dough.
If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll.
Flour your work surface and roll out dough, working from the middle out, in all directions.
Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim.
Roll dough over your pin, and transfer to your pie pan.
Trim any excess dough, leaving about 3/4 inch around the edge.
Follow the instrucitons what whatever pie you will be making.
The second half of the dough can be used for another pie, or to top this one!","url":"https://recipe.bluelayer.org/recipe/57255/flaky-pie-crust"},{"id":"57247","title":"Fruit & Chocolate Dream Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, brown
butter, without salt
jams and preserves, apricot
spartan, real semi-sweet chocolate baking chips,","directions":"For Crust: Combine flour and sugar in medium bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Press onto bottom of greased 9 inch square baking pan.
Bake in preheated 375F oven for 18-22 minutes or until set but not brown.
For Topping: Combine flour, pecans and brown sugar in same bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Spread jam over hot crust.
Sprinkle with topping and chocolate chips.
Bake at 375F for 15-20 minutes or until golden brown.
Cool completely in pan on wire rack.
Cut into bars.","url":"https://recipe.bluelayer.org/recipe/57247/fruit-chocolate-dream-bars"},{"id":"57239","title":"Herb Pie Recipe","ingredients":"beef, grass-fed, ground, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
tomatoes, red, ripe, raw, year round average
tomato products, canned, puree, without salt added
sugars, granulated
salt, table
spices, garlic powder
spices, oregano, dried
spices, pepper, black
cheese, cheddar","directions":"Brown meat and break into chunks.
Saute/fry onion in drippings till soft.
Blend in flour, tomatoes, tomato puree, grated cheese and seasonings.
Heat, stirring constantly till thickened and simmer 10 min to blend flavor.
Make pastry.
Line pie plate.
Flute rim and add in meat mix.
Cover with slices of cheddar cheese.
Top with 2\" rounds of pastry.
PASTRY: Combine flour, cheese, garlic salt and oregano.
Cut in butter.
Add in water, 1 Tbsp.
at a time.
Save some pastry to make 2\" rounds for top of pie.
Bake at 400 degrees for 35 to 45 min.","url":"https://recipe.bluelayer.org/recipe/57239/herb-pie-recipe"},{"id":"57189","title":"Australian Honeycomb","ingredients":"water, bottled, generic
sugars, granulated
honey
syrups, corn, light
leavening agents, baking soda","directions":"In a medium size, heavy bottomed saucepan, combine water, sugar, honey and corn syrup.
Clip a candy thermometer onto the inside of the pan.
Over medium-high heat, bring mixture to a boil without stirring.
Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules.
Continue cooking until sugar reaches 300 degrees (hard crack stage)before removing from heat.
Working quickly, add baking soda to sugar mixture and whisk until baking soda is well-incorporated.
This may take a few seconds and liquid will bubble up and become foamy.
Still working quickly, pour mixture onto a silicone baking mat or a parchment lined baking sheet.
The mixture will spread out, puff up slightly and have a porous, shiny surface.
Allow to harden for about 20 minutes without touching or moving it.
Once cooled break honeycomb into pieces.
Store in an airtight container at room temperature.
It will last 1 to 2 days before it begins to lose it's crunch.
Be sure to coat with semi-sweet chocolate chips melted in the microwave before breaking this if you want the lovely confection as served in Australia.","url":"https://recipe.bluelayer.org/recipe/57189/australian-honeycomb"},{"id":"57186","title":"Little Pumpkin Tarts","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
pumpkin, raw
cheese, feta","directions":"Rub the flour, salt & butter till you have fine crumbs, then run your hands under a cold tap & shake them dry over the dry mixture.Next, form the pastry into a ball & wrap it in clingfilm & chill for at least 30 minutes.
Meanwhile, steam the pumpkin until completly tender, you should be able to break it with a spoon.Immediately fold in the cheese & set aside.
Season if necessary.
Preheat the oven to 200c/ fan 180c/gas 6, & line a baking tray with baking parchment.
Roll out the pastry until about .5 cm thick 7 cut it into squares about the size of a small coaster.
Spoon a generously heaped tbsp of the pumpkin mixture into the centre of each square, then bring the corners of the pastry together so that they just meet in the middle.
Dont close it up completely.
Bake the tarts for 15 minutes, or until the pastry is golden.","url":"https://recipe.bluelayer.org/recipe/57186/little-pumpkin-tarts"},{"id":"57126","title":"Buttermilk Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
honey
butter, without salt","directions":"I knead by hand (not having anything other way to do it), but it should work with a machine if you're careful not to overknead it.
This is from _The Laurel's Kitchen Bread Book_, that I would HIGHLY recommend to anyone who bakes bread.
I make only a couple of modifications to the recipe that I will put in braces ([]).
It also makes wonderful rolls.
Dissolve yeast in 1/2 c hot water and let stand a few min to proof.
(It will get a little foamy on top.)
Mix flour and salt in a large mixing bowl [I add in powdered buttermilk here].
Make a well in the middle.
Mix warm water, buttermilk and honey [I use the 2 c. hot water].
Mix should be slightly hot.
Pour into well in flour with the yeast mix and stir from the center out, gradually incorporating the flour into the liquids.
Dough will be soft, but shouldn't be soggy.
(Check by squeezing a bit of the dough between your fingers.
If it is too wet, add in a bit more flour and mix again.
[The last few times I've made this, I've had to add in almost 1/2 c. more flour.])
Turn out onto floured working surface and knead about 20 min, adding more flour as needed to keep dough from sticking.
Do not add in too much, since you don't want the dough to get stiff.
After about 15 min of kneading, knead in the butter in small pcs.
[I can really tell a difference in the texture of the dough after I've done this.]
Rinse a clean bowl out with hot water (to hot the bowl) and put dough in bowl.
Cover with a clean, damp towel and put in a hot place to rise for about 1 1/2 hrs.
To check when it has risen sufficient, wet one finger and press it into the dough about 1/2 inch.
If the depression remains, or possibly if dough sighs a little around the edges, it has risen sufficient.
If the depression fills in a bit, let dough rise a little longer.
When it has risen, gently deflate dough in bowl, round it, cover with damp cloth and let rise in hot place till it has risen again, about 45 minutes.
(Check as before).
Turn out dough onto lightly floured working surface and flatten with your hands to about 1 inch thickness, working any large air bubbles out to the edges.
Divide dough in half and form each half into a ball.
(Fold over one edge a little more than halfway, pressingslightly to seal and press out air bubbles, turn dough, and repeat till dough is rounded [this is harder to explain than to do :-)].
Cover and let rest 10 min.
Lightly grease 2 bread pans (8x4 inch pans).
Shape dough into loaves, place in pans, cover with damp cloth and let rise in hot place about 30 minutes.
Preheat oven to 350F.
Place pans (uncovered) in oven on middle rack and bake about 40-50 minutes, till browned on top and loaf tests done.
(Turn loaf out of pan and thump lightly on bottom.
If itsounds hollow, loaf is done.)
Remove from pans and cold on wire rack.
Brush tops of loaves with melted butter if you like.
To make rolls, substitute 1-2 c. whole wheat flour with whole wheat pastry flour (to make them lighter).
After dividing dough and letting it rest, divide each half into thirds, and each third into fifths.
Round each piece and put into 2 lightly greased 9x13 inch pans (3 rows of 5 in each pan).
Let rise about 30 minutes, and bake at 350F for 20-30 minutes.
Brush tops with melted butter if you like.
[My notes: powdered buttermilk can be found with the powdered lowfat milk in the grocery store, in a small round can (Saco brand, I think).
According to the label, when it is reconstituted with water, it has 0.7 g fat per c..
The two risings will make the loaves lighter and rise higher than a single rising will.
Rapid rise yeast doesn't have the staying power for this, though, so you need to use regular yeast.
I have also used molasses in place of honey, so if desired the flavor, go ahead.
I hope the directions are clear sufficient for novices.
It's hard to describe without pictures.
If they're not clear sufficient, see if your library has the book.
I usually freeze the second loaf.
They keep unfrozen at least a week without any appreciable drying out.
(They may keep longer if you hide them!
:-) )]","url":"https://recipe.bluelayer.org/recipe/57126/buttermilk-bread-recipe"},{"id":"57047","title":"Jam Roly Poly","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
butter, without salt
sugars, granulated
water, bottled, generic","directions":"Preheat your oven to 450 degrees F In a medium sized bowl, combine the sifted plain flour, baking powder and butter into a dough.
Work into a dough with spatular.
Knead into a dough.
Turn onto a floured board.
Roll out into a rectangle and spread jam (jelly) of your choice.
Spread almost to the edge of the pastry.
Roll up starting from the short edge of the rectangle and place into a greased baking dish.
Then into a saucepan combine the butter, sugar and water.
Stir over a medium heat on the stove until the mixture has melted.
Pour mixture over the top of the Roly Poly place in an oven at 450 degrees for 10 mins then 350 degrees for 20 minutes.
Watch the Roly Poly to make sure it does not burn.
It will carmelise.
Service with either, ice cream, custard or cream.
Good luck.","url":"https://recipe.bluelayer.org/recipe/57047/jam-roly-poly"},{"id":"57046","title":"Vegan Strawberry Cream Scones With Almonds","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
orange juice, raw
margarine, regular, 80% fat, composite, stick, without salt
strawberries, raw
nuts, almonds
water, bottled, generic
soymilk, original and vanilla, unfortified","directions":"First, finely cut up your strawberries and wash them-- make sure you drain them with and blot with paper towels to get the excess moisture out or else they won't bake right.
Sift the flour, sugar, baking powder, and salt together in a mixing bowl.
Add the fresh orange zest, or if you're using dried, hydrate 1 teaspoon dried orange peel with 3 teaspoons water and let sit for at least 10-15 minutes before adding to the mix.
Stir in the zest, then cut in the cold Earth Balance or butter in very small pieces bit by bit-- like you're \"whittling\" it inches.
By hand or with a pastry cutter, mix the butter in with the other ingredients until the mixture is crumbly but coming together.
Mix in the strawberries and almonds with the rosewater or vanilla.
Add just enough milk or soymilk (almond milk etc.)
to make the dough smooth but not too much or else it'll get too watery.
If it does, just add a bit more flour to dry it back up.
Then you can divide the dough one of two ways.
But first lay out some parchment paper onto a cookie sheet.
The lazy way (my way!)
is to drop large spoonfuls of the mixture onto it, about 8-10 big globs.
Make sure they're spaced far apart enough!
Or, extract the whole bowl's contents and knead on a floured surface until you can get a large disc and pat it down to the desired thickness, then slice into 8-10 pieces, laying them out on the parchment paper.
Regardless of how you get there, bake for 20-25 minutes at 425F until golden brown.
Serve warm or cool.
Warning, they're quite addictive!","url":"https://recipe.bluelayer.org/recipe/57046/vegan-strawberry-cream-scones-with-almonds"},{"id":"57013","title":"The Flakiest Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Heat oven to 425 degrees.
In a bowl, combine flour and salt.
Blend in spread with a pastry blender (2 forks work just as well).
Sprinkle in ice water 1 tablespoon at a time.
Shape into disc and cover with plastic wrap and chill for 20 minutes.
On floured surface, roll out dough into a 12 inch circle; transfer to pie plate.
Chill 20 minutes.
Pierce crust with fork and line with foil.
Fill pie with pie weights (dried beans and/or rice also work well).
Bake 10 minutes and remove pie weights and foil.
Bake an additional 10 minutes more, or until golden.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/57013/the-flakiest-pie-crust"},{"id":"57011","title":"Golden Raisin Bars.","ingredients":"oats
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
raisins, seeded
apricots, dried, sulfured, uncooked","directions":"Heat oven to 325F.
Combine.oats, brown sugar, flour, cinnamon and baking powder in a large bowl.
Mix.
in butter with fingers or a pastry blender until mixture is crumbly.Add golden raisins and apricots.
PAT mixture firmly into a ungreased 9x13-inch baking pan.
Bake 20-25 minutes until golden brown.
Cool in pan 30 minutes.
Cut into bars and cool completely.
Remove from pan with metal spatula.
For a quick dessert.
serve with vanilla ice cream or sandwich two cookies with ice cream and freeze.
Serve frozen.","url":"https://recipe.bluelayer.org/recipe/57011/golden-raisin-bars"},{"id":"56961","title":"Biram Ruzz (Molded Baked Rice With Chicken) Recipe","ingredients":"butter, without salt
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
soup, chicken broth or bouillon, dry","directions":"NOTE: In Egypt, as in much of the Middle East, rice is eaten in enormous quality.
This mold, therefore, is mainly composed of rice (about 9 c. when cooked), and the chicken is more or possibly less a flavorful accompaniment for the rice.
Preheat the oven to 400 degrees (F).
Using a pastry brush, heavily coat the bottom and sides of a round, deep 3 qt casserole or possibly baking dish with the 4 Tbsp.
of softened butter.
Spread 1 c. of the rice proportionately in the dish, arrange the pcs of chicken skin side up on top and sprinkle them liberally with salt and pepper.
In a small saucepan, bring the lowfat milk, cream and 2 c. of the stock to a boil over high heat and pour over the chicken.
Spread the rest of the rice on top and dot proportionately with the 2 Tbsp.
of the cut up butter.
Bake uncovered on the lowest shelf of the oven for 15 min.
Meanwhile, bring the remaining 2 c. of stock to a simmer in a small saucepan and keep it barely simmering over low heat.
Pour 1 c. of the simmering stock into the casserole and bake for 15 min longer.
Pour in the remaining stock and transfer the casserole to the upper third of the oven.
Continue baking for another 30 min, then remove the casserole from the oven, cover tightly with a lid or possibly foil and let it rest at room temperature for about 20 min.
To unmold and serve, run a sharp knife around the inside edges of the casserole to loosen the biram ruzz and let it rest for 10 min longer.
Place a heated serving platter upside down over the top, and, grasping the casserole and platter together firmly, quickly invert them.
The biram ruzz should slide out easily.
Serve at once.
90 of 116
23:22:00
Mark: Save Subj: Tablespoons/L Mid East091-116 AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAAAAAAAAAAAAA AAAA AAA","url":"https://recipe.bluelayer.org/recipe/56961/biram-ruzz-molded-baked-rice-with-chicken-recipe"},{"id":"56933","title":"Drop Cornmeal Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 450F.
Combine flour, cornmeal, sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Add buttermilk; stir until mixture is just combined.
(If batter is too thin, stir in 1 to 2 tablespoons flour.)
Drop by 1/4 cupfuls, 1 inch apart, onto greased baking sheet.
Bake 12-14 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/56933/drop-cornmeal-biscuits"},{"id":"56905","title":"Caramel Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
sugars, brown
butter, without salt
syrups, corn, light
vanilla extract
salt, table
leavening agents, baking soda","directions":"Preheat oven to 250 degrees F. Generously butter heavy large baking pan.
Mix warm popcorn and peanuts in prepared pan.
Place in oven while preparing syrup.
Combine brown sugar, butter and corn syrup in heavy medium saucepan.
Whisk over medium-low heat until sugar dissolves and butter melts.
Attach clip-on candy thermometer to side of pan.
Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes.
Remove from heat.
Stir in vanilla extract, salt and baking soda (mixture will bubble).
Gradually pour syrup over popcorn and nuts completely.
Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes.
Remove from oven.
Using metal spatula, scrape mixture from bottom of pan to loosen.
Cool completely in pan.
(Can be prepared 1 week ahead.
Store in airtight container at room temperature.)","url":"https://recipe.bluelayer.org/recipe/56905/caramel-popcorn"},{"id":"56868","title":"Cheddar-Thyme Flaky Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
spices, thyme, dried","directions":"Preheat the oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar.
Cut in butter using a pastry cutter or a fork until it is the size of peas.
Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl.
Gently mix until a soft dough forms.
Roll or pat out on a floured surface to 3/4 inch thick.
Cut into circles and place on a baking sheet.
Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.","url":"https://recipe.bluelayer.org/recipe/56868/cheddar-thyme-flaky-biscuits"},{"id":"56779","title":"Aunt Sophie's Magic Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
ice creams, vanilla
sugars, granulated
nuts, pecans
spices, cinnamon, ground","directions":"Cut butter into flour.
Add softened ice cream and work into the mixture with hands.
Add more flour if necessary to make the dough easy to handle.
Wrap and refrigerate overnight.
The dough will become hard.
Preheat the oven to 350 degrees.
Combine sugar, nuts, and cinnamon.
Sprinkle some of the mixture on a pastry cloth or a smooth dish towel.
On top of the sugar mixture, roll out a small piece of dough to 1/8-inch thickness to form a 2-1/2-inch circle.
Cut into pie-shaped pieces and roll each from the outside to the center.
Repeat until all the dough and sugar mixture are used up.
Bake on a cookie sheet 20 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/56779/aunt-sophies-magic-cookies"},{"id":"56621","title":"Peanut Butter and Jam Hearts","ingredients":"butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered","directions":"Position the oven racks in the upper-and lower-third shelves and preheat the oven to 375F.
Use some of the melted butter to generously grease two cushioned cookie sheets.
Reserve any remaining melted butter.
Pour 3/4 cup granulated sugar on a doubled paper towel that sits on your counter.
Use some of the reserved melted butter to generously grease the bottom of the outside of a wide drinking glass, and plant the buttered surface directly in the sugar, pressing down, and leave it in the sugar until needed.
Put four wire cooling racks on your counter and place two long overlapping sheets of waxed paper under two of the racks (these will be for the tops of the cookies).
Use an electric mixer with a paddle attachment, or a handheld mixer, to cream the 1 cup softened butter with the remaining 1 cup of sugar until light and creamy.
Add the peanut butter and combine well.
Turn off the machine and add the flour.
With the machine on the lowest setting, mix the dough until fully combined, without overworking it.
Form walnut-size balls of dough and place them 1 1/2 inches apart on the prepared cookie sheets.
(You should be able to bake 9 to 12 cookies on each sheet, if using a 2 1/2-inch cookie cutter.)
Lift the buttered and sugared glass and press down on each ball of dough, flattening it to 1/4 inch thick.
After flattening each portion of dough, rub the greased glass in the sugar before flattening the next.
(If the sugared surface gets clumpy, wipe it off and reapply some melted butter and sugar.)
Use a clean pastry brush to gently remove any excess sugar from the tops of the flattened cookie dough.
Use a 2 1/2-inch heart-shaped cookie cutter to cut out hearts from the flattened dough.
Before removing the cutter, use your finger to remove the excess cookie dough, and place these scraps back in the original bowl.
Insert a small cutter or a thimble into half (or a few more) of the shaped cookies and rotate the cutter in a circular motion to widen the hole slightly.
Lift out the cutter and, using the pointed tip of a short paring knife, pick the dough out of the hole.
Put these pieces of dough back into the bowl with the other scraps.
When the cookie sheets are full, transfer them to both levels of the oven and bake for 6 to 9 minutes, switching their positions after half the baking time.
Check after 6 minutes.
When done, the cookies will be slightly more golden around the edges but the tops should be only a light golden color.
Remove the sheets from the oven and place the sheets with cookies with holes on the wire racks set over waxed paper.
Place the sheets with uncut cookies on the two other racks and let them all cool for 10 minutes.
Using a very thin metal turning spatula, carefully transfer the cookies to their wire racks to cool further.
(Wipe off the spatula after removing each cookie from the sheet.)
Cool, clean, and grease the cookie sheets and repeat the above procedure until all of the cookie dough has been used.
Once completely cool, assemble the sandwiches.
First, generously sift the confectioners sugar over the cookies with holes.
Lift and turn a hole-free cookie flat side up, and spoon a generous teaspoon of jam in the center.
Carefully lift a top sugared cookie and (gently now) lay it, sugared side up, on top of the jam, applying only the slightest bit of wiggling pressure so the jam plumps up through the hole.
Place the assembled sandwich cookie back on its rack while you continue to assemble the rest.
If serving soon, use a thin metal spatula to transfer the cookies to a decorative serving platter.
If serving later in the day of baking, or the next day, carefully transfer the cookies to a deep rectangular container (like a large roasting pan) to protect their appearance.
Cover the pan securely with aluminum foil and leave it at room temperature.
Chocolate-Filled Hearts:
Melt 12 ounces of semisweet or milk chocolate in either the top of a double boiler over barely simmering water, stirring constantly, or in a microwave (uncovered) for 1 minute on high power, stirring after heating until smooth.
Apply the chocolate as you would jam to the flat side of a cookie and sandwich them as directed.","url":"https://recipe.bluelayer.org/recipe/56621/peanut-butter-and-jam-hearts"},{"id":"56537","title":"Cheese and Apple Scones","ingredients":"cheese, cheddar
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450; grease a baking sheet.
In a bowl, mix the cheese and apples together.
In another larger bowl, combine flour, sugar, baking powder, salt, and baking soda.
Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Add in buttermilk and mix together just until blended and moistened; fold in cheese-apple mixture.
Place dough on a floured work surface and knead 10 times; with the palm of your hand, pat dough into a 9-inch circle, then cut into 8 wedges.
Separate the wedges and place them on the prepared baking sheet.
Bake in preheated oven for 15 minutes, or until golden brown.
Cool slightly on wire rack and serve warm.","url":"https://recipe.bluelayer.org/recipe/56537/cheese-and-apple-scones"},{"id":"56498","title":"Almond Crescents","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
sugars, granulated
butter, without salt
sugars, powdered
sugars, granulated","directions":"Preheat oven to 325F.
Grease a cookie sheet.
Blend flour, almonds, sugar and vanilla sugar together on a pastry board.
Cut the cold butter into small pieces over the dry ingredients.
Quickly work all the ingredients together into a smooth dough.
Shape the dough into pencil sized rolls.
Cut the rolled dough into 2 inch pieces.
Place the dough on the prepared cookie sheet and bend into crescent shapes.
Bake for 15 to 20 minutes until the cookies are light golden.
Roll the warm cookies into a mixture of icing sugar and vanilla sugar.","url":"https://recipe.bluelayer.org/recipe/56498/almond-crescents"},{"id":"56495","title":"Salted Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
cream, fluid, heavy whipping
butter, without salt
salt, table","directions":"In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil.
Using a wet pastry brush, wash down any crystals on the side of the pan.
Boil over high heat until a deep amber caramel forms, about 6 minutes.
Remove the saucepan from the heat and carefully whisk in the cream, butter and salt.
Let the caramel cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/56495/salted-caramel-sauce"},{"id":"56484","title":"Sriracha-Cheddar Biscuits","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, hot chile, sriracha
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
spices, garlic powder
butter, without salt
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, hot chile, sriracha","directions":"Preheat the oven to 425 degrees F. Line 2 large baking sheets with Silpat liners or parchment paper.
Set aside.
For the biscuits, mix the milk and Sriracha sauce until well blended.
Store in the refrigerator until ready to use.
Whisk the flour, cayenne pepper and garlic powder in a large bowl.
Add the cold butter and work with a pastry blender or 2 forks until the mixture resembles wet sand.
Pour in the milk/Sriracha mixture and stir just until the milk is absorbed.
Mix in the cheese, careful not to overmix.
Turn the dough out onto a floured surface and knead for 1-2 minutes until the dough is no longer sticky, using a little more flour as needed.
Roll into a circle about 1/2-inch thick.
Cut the biscuits to the desired shape and place on a Silpat-lined or parchment-lined baking sheet.
For the brushing mixture, in a small bowl, mix the milk and Sriracha together until blended.
Brush the tops of each biscuit with the mixture.
Bake in the prepared oven for 14-15 minutes, until the edges are golden brown.
Note: If you dont have cheddar, feel free to use any kind of cheese that you have on hand.","url":"https://recipe.bluelayer.org/recipe/56484/sriracha-cheddar-biscuits"},{"id":"56449","title":"Noe Valley Bakery Blueberry Pecan Scones","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
nuts, pecans
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw","directions":"Preheat the oven to 375.
Line 2 baking sheets with parchment, or grease them with butter.
Chop the butter into 1/4-inch pieces.
(It is important to make the pieces no larger than 1/4 inch because they are difficult to make any smaller once frozen.)
Spread on a plate and place in the freezer until hard, about 30 minutes or overnight.
Combine the flour, sugar, baking powder, salt and baking soda in a large bowl.
Add the butter, and chop with two butter knives or a pastry blender until it is well blended and some of the butter is crumbly.
Mix in the pecans.
Gradually add the buttermilk, 1/3 cup at a time, and mix gently until all ingredients are incorporated but not completely blended.
You might not use up all of the liquid.
The end result should be a shaggy mass.
Sprinkle the blueberries on top of the dough and only mix enough to evenly distribute the berries.
Gently form the dough into 1/3-cup balls and place them 1 inch apart on the prepared baking sheets.
(You may freeze the balls at this point and bake them later.
Once frozen, place scones in freezer storage bags.
).","url":"https://recipe.bluelayer.org/recipe/56449/noe-valley-bakery-blueberry-pecan-scones"},{"id":"56400","title":"Apple Crisp Pie","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
apples, raw, with skin
lemon juice, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
butter, without salt","directions":"Preheat oven to 400 degrees F (200 degrees C).
Spray a 9-inch pie dish with cooking spray.
To make the crust, beat 1/2 cup of butter with cream cheese in a mixing bowl with an electric mixer until thoroughly combined; scrape the sides of mixing bowl occasionally to incorporate all the butter and cream cheese.
Beat in 1 1/4 cups flour, the white sugar, and salt on medium-low speed until the mixture looks like coarse cornmeal, about 20 seconds.
Increase the speed to medium-high, and beat until the dough begins to clump together, about 30 more seconds.
Lay out a 24-inch piece of waxed paper on a work surface, and scoop the dough out onto the left half of the paper.
Form it into a ball, and flatten it into a 6-inch disk; fold the right side of the paper over the dough disk, covering the dough.
With the rolling pin on top of the paper, gently roll the dough out into a round crust about 1/8-inch thick; peel off the top half of the waxed paper, turn the dough out onto the prepared pie dish, and fit the dough into the dish.
Peel of the remaining portion of waxed paper.
To make the filling, mix together the apples and lemon juice in a bowl.
In a small bowl, mix 1/4 cup of brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, and ginger together until thoroughly combined, then mix the flour mixture with the apples.
Pour the apple filling into the crust.
To make the topping, combine 1/4 cup of brown sugar, 2 tablespoons of flour, and the oats; with a pastry cutter, cut in 6 tablespoons of butter, until the mixture looks like coarse crumbs.
Spoon the topping evenly over the apple filling.
Bake in the preheated oven until the apple filling is bubbling and the topping is golden brown, about 40 minutes.
If the crust begins to look brown after about 20 minutes of baking, cover the crust edge with a strip of aluminum foil.","url":"https://recipe.bluelayer.org/recipe/56400/apple-crisp-pie"},{"id":"56377","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 425 degrees F. Sift the flour, baking powder, baking soda, and salt together in a large bowl.
Cut in the butter using a pastry blender, 2 knives, or your fingers until mixture resembles coarse meal.
Stir in buttermilk until the mixture forms a rough dough.
Gently knead the dough 6 or 7 times on a lightly floured surface and roll to 1/2-inch thickness.
Cut out 2-inch rounds.
Gather scraps and repeat until all the dough is used.
Bake 1 inch apart on parchment paper-lined baking sheets until lightly browned, 12 to 14 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/56377/buttermilk-biscuits"},{"id":"56309","title":"No Roll Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375.
Put all ingredients into a 9 inch pie pan.
mix with fork until well blended and pat into the pan.
Push the pastry up the sides and form a nice edge with your thumb and finger.
Generously prick the crust with a fork to prevent bubbling during baking.
Bake 15 to 17 minutes at 375, until nicely browned.","url":"https://recipe.bluelayer.org/recipe/56309/no-roll-pie-crust"},{"id":"56307","title":"Cinnamon Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
spices, cinnamon, ground","directions":"Place sugar and hot water in a heavy saucpan and stir with a wooden spoon to mix.
Cover and place on high heat and bring to a boil.
Boil until clear, about 1 minute.
Using a natural bristle pastry brush (dipped in cold water) wash any sugar crystals down from the side of the pan.
Uncover saucepan and let cook until thick and deep golden brown, about 5-8 minutes.
Do not stir while cooking.
Shake pan gently if needed to cook sugar evenly.
Remove pan from heat and add cream and cinnamon.
Stand back- it will bubble and hiss.
Return pan to heat and simmer until thick and creamy, about 3 minutes, stirring with a wooden spoon.
Cool to room temperature before serving.
Refridgerate, covered, for up to 3 weeks.
Warm up to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/56307/cinnamon-caramel-sauce"},{"id":"56305","title":"Bob Evans Style Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425f or 220c.
In a medium mixing bowl stir together flour and baking soda.
With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs.Make a well in center.
Add the buttermilk all at once; stir until moistened.
Turn dough out onto a lightly floured surface.
Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness.
Cut dough with a floured 2-1/2-inch biscuit cutter.
Place biscuits 1 to 2 inches apart on a lightly buttered baking sheet.
Bake for 10 to 15 minutes or until golden.
Remove biscuits from baking sheet and serve hot.","url":"https://recipe.bluelayer.org/recipe/56305/bob-evans-style-buttermilk-biscuits"},{"id":"56264","title":"Food Processor Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Preheat oven to 325 degrees.
Place all ingredients into food processor (use pastry blade if available.
).
Blend until ingredients form a ball.
Press into ungreased pie pan.
Using a fork decorate the edges and pierce throughout to prevent bubbles.
Dust with granulated sugar if desired.
Cook for 30-40 minutes until lightly browned at edges.
Cool 10 minutes and then cut into 1/2 to 1 inch wedges.","url":"https://recipe.bluelayer.org/recipe/56264/food-processor-shortbread"},{"id":"56110","title":"Buttermilk Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
cream, whipped, cream topping, pressurized
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450F.
In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt.
Stir the dry ingredients together.
Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method.
The mixture will have a coarse crumb consistency when you are ready for the next step.
Pour in the buttermilk, and stir just until everything is blended.
Take care not to overmix.
Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full.
I used a 7 well cast-iron pan.
If you don't have a pan - see the next step.
Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet.
(Make sure these are oven-proof!
).
Bake for 15-18 minutes or until golden brown.
Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley.
For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.","url":"https://recipe.bluelayer.org/recipe/56110/buttermilk-drop-biscuits"},{"id":"56107","title":"Meme's Apple Tart","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
apples, raw, with skin
sugars, granulated
butter, without salt","directions":"In a small pan, heat the milk to lukewarm.
In a bowl, mix together the flour, sugar, baking powder and salt.
Add the shortening and mix with a spoon or with your hands until the mixture feels and looks sandy.
Add the warm milk and mix rapidly until the dough forms a ball.
Roll the dough between 2 sheets of plastic wrap to an 11- to 12-inch round.
Remove the top piece of plastic and, using the bottom piece, invert the dough into a 9-inch tart pan with a removable bottom; peel off the remaining plastic.
Preheat the oven to 400.
Peel, quarter and core the apples.
Cut them into 1-inch-thick wedges.
Arrange the apple wedges in a concentric circle on the dough and sprinkle evenly with the sugar and butter.
Set the tart on a baking sheet and bake for about 1 hour, or until the apples are tender and the pastry is golden.
Cover the tart loosely with foil after 45 minutes to prevent over-browning.
Cut the tart into wedges and serve warm.","url":"https://recipe.bluelayer.org/recipe/56107/memes-apple-tart"},{"id":"56039","title":"German Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
vanilla extract
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
apples, raw, with skin
cream, fluid, heavy whipping","directions":"In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs.
Sprinkle with vanilla and stir in.
Sprinkle with water, 1 tablespoon at a time, stirring until pastry holds together.
Shape into a ball.
On a lightly floured surface, roll the dough to 18 inch thickness.
Transfer to a 9-inch pie plate; trim and flute edges.
For fillin combine sugar, flour and cinnamon; sprinkle 3 tablespoons into crust.
Top with half of apples.
Sprinkle with half of the remaining sugar mixture.
Top with remaining apples and sugar mixture.
Pour cream over all.
Bake at 450F (230C); for minutes.
Reduce heat, bake for 55 to 60 minutes or until apples are tender.","url":"https://recipe.bluelayer.org/recipe/56039/german-apple-pie"},{"id":"56035","title":"Chocolate-Topped Pecan Lace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
oats
nuts, pecans
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
syrups, corn, light
cream, fluid, heavy whipping","directions":"Heat oven to 325F.
Line cookie sheets with parchment paper.
Set aside.
Combine flour, brown sugar, oats, pecans, orange zest and baking powder in bowl.
Combine melted butter, corn syrup and whipping cream in another bowl.
Stir butter mixture into flour mixture; mix well.
Drop dough by rounded teaspoonfuls, 4 inches apart, onto prepared cookie sheets.
Bake 7-8 minutes or until edges are golden brown and bubbly.
Cool completely on parchment paper.
Spread flat-side of each cookie with melted chocolate using a pastry brush or spatula.
Place onto clean parchment paper or waxed paper, chocolate-side up.
Let stand until chocolate has set.","url":"https://recipe.bluelayer.org/recipe/56035/chocolate-topped-pecan-lace-cookies"},{"id":"55974","title":"Strawberry Crumb Pie","ingredients":"strawberries, raw
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
sugars, brown
spices, cinnamon, ground
cream, whipped, cream topping, pressurized","directions":"Combine strawberries, sugar, and cornstarch and let stand while you make the pastry.
Combine flour and salt in a bowl.
Cut in shortening until uniform but coarse.
Set aside about 2/3 cup of this mixture.
Sprinkle water over remainder, toss with fork, and press into ball.
On lightly floured surface, roll out pastry 1 1/2 inch larger than an inverted 9 inch pie plate.
Fit into plate and trim 1/2 inch beyond plate edge.
Fold under to make double thickness around the edge, and flute so that edge is high.
Fill pastry shell with strawberry mixture.
Blend reserved flour mixture with brown sugar and cinnamon.
Sprinkle crumbs over strawberries.
Bake at 200 C on sheet of aluminum foil for 45 minutes, or until crust is nicely browned.
Serve warm or cool, with cream if desired.","url":"https://recipe.bluelayer.org/recipe/55974/strawberry-crumb-pie"},{"id":"55897","title":"Whole Wheat Cheddar Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 degrees F. Coat 2 sheet pans with cooking spray.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, sugar, and salt.
Cut the butter into the flour using a pastry blender or two knives, until the butter is the size of small peas.
Stir in the grated cheese.
Add the milk, and stir just until barely incorporated, dont over-mix.
Allow the mixture to rest for about 10 minutes.
Drop the batter onto the sheet pans into mounds a little smaller than a golf ball; I used a 1-5/8 ounce scoop, leaving a couple of inches between each biscuit.
Bake in the oven for 12 to 14 minutes, or until the tops of the biscuits are deep golden brown.
These are best served warm.
Notes: 1.
All-purpose flour gives a lighter texture to the biscuits, but if you would like to use only whole wheat flour, then increase the amount of milk by 1/4 cup.
To reheat leftover biscuits, brush them with a bit of melted butter and warm them in a 275 degrees F oven for 5 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/55897/whole-wheat-cheddar-drop-biscuits"},{"id":"55876","title":"Buttery Breakfast Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl stir together flour, sugar, baking powder, cream of tartar, and salt.
Using a pastry blender, cut in margarine till mixture resembles coarse crumbs.
Make a well in center; add cream all at once.
Using a fork, stir just till moistened.
On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness.
Cut dough with a 2 1/2\" biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet.
Bake in a 450 oven for 10 to 12 minutes or till golden brown.
Serve warm.
Makes 10 to 12.","url":"https://recipe.bluelayer.org/recipe/55876/buttery-breakfast-biscuits"},{"id":"55844","title":"Whole Grain Spelt Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, sunflower seed kernels, dried
seeds, flaxseed
seeds, sesame seeds, whole, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 220C (450F).
In a large bowl, mix together the flour, baking powder, salt, and seeds.
Cut in the coconut oil and butter to resemble coarse crumbs (a pastry blender can come in handy here, so can your hands).
Add the buttermilk and mix until blended.
Cut dough into 6 equal portions and arrange on a baking sheet.
Bake at 220C for 12-15 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/55844/whole-grain-spelt-biscuits"},{"id":"55686","title":"Cream Filling","ingredients":"butter, without salt
shortening, vegetable, household, composite
sugars, granulated
vanilla extract","directions":"To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie.
Place another cookie, equal in size to the first, on top of the cream.
Lightly press, to work the filling evenly to the outsides of the cookie.
Continue this process until all the cookies have been sandwiched with cream.
Dunk generously in a large glass of milk.","url":"https://recipe.bluelayer.org/recipe/55686/cream-filling"},{"id":"55633","title":"Whipped Chocolate Cream Cake Frosting","ingredients":"cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
sugars, granulated","directions":"Heat heavy cream in a 2-quart saucepan over medium heat until boiling.
Add chocolate chips.
Remove from heat and stir with rubber spatula until melted and smooth.
Transfer to a large bowl of electric mixer and refrigerate about 2 hours, stirring twice, until just chilled.
(If mixture gets too cold, it will be too stiff to beat properly.
).
Beat mixture with electric mixer just until soft peaks form when beaters are lifted.
(Cream will continue to thicken after a few minutes at room temperature, so be careful not to overbeat or it will turn curdy and grainy.
Should this happen, you can salvage it by remelting, rechilling, and rebeating.
).
To assemble, trim top of cakes with long serrated knife, cutting off any raised areas.
Place 1 cake layer on serving plate.
spread 1 cup chocolate cream evenly over layer.
Top with another cake layer and 1 more cup chocolate cream.
Reserve some cream for piping decorations, then ice sides and top with a thin layer of chocolate cream.
Put reserved chocolate cream in pastry bag with an open star tip.
Pipe a border around bottom and top edge of cake.
Refrigerate until serving.
If desired, just before serving, carefully stencil the confectioners sugar on top of the cake.","url":"https://recipe.bluelayer.org/recipe/55633/whipped-chocolate-cream-cake-frosting"},{"id":"55602","title":"Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
rice flour, white, unenriched
sugars, powdered","directions":"Sieve flour and rice flour.
Add the sugar and butter and mix together until the mixture resembles the texture of shortcrust pastry.
Shape into a square cake and divide into\"fingers\" (bars/strips).
Pinch the edges (flute) and prick all over with a fork.
Place on greased or parchment lined sheet.
Bake in a preheated 325F oven, until beginning to colour (about 10-15 minutes), then lower the heat to about 275 to 300F (depending on your oven) and bake for about 45-60 minutes more.
Carefully remove from sheet and cool on rack.","url":"https://recipe.bluelayer.org/recipe/55602/scottish-shortbread"},{"id":"55581","title":"Oat Pastry Piecrust","ingredients":"oats
wheat germ, crude
salt, table
oil, canola
sweetener, syrup, agave
water, bottled, generic","directions":"Lightly oil a 9-inch pie pan with canola oil spray.
Mix the oats, flour, and salt in a bowl.
In a separate bowl, mix the canola oil, agave nectar, and water.
Add the oil mixture to the flour mixture and stir to combine.
Form a dough and let rest for 10 minutes.
Press the dough into the prepared pie pan.
Flute the edges of the piecrust by pinching the dough together with 2 fingers.
To prebake the piecrust, preheat the oven to 325F.
Bake for 20 to 25 minutes, until golden.","url":"https://recipe.bluelayer.org/recipe/55581/oat-pastry-piecrust"},{"id":"55575","title":"Shortbread Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"mix flour salt and confectioners sugar in a large bowl.
work in cold butter with a pastry blender, two forks or food processor, until a soft dough is formed, should resemble course oatmeal.
hand press into your pie dish or tart tray.
use a spoon to make a smoother texture.
place in freezer for 15 minuets.
must be pre-baked for 20 minuets at 425 degrees before filling.
bake additional recommended time for your pie fill.","url":"https://recipe.bluelayer.org/recipe/55575/shortbread-pastry"},{"id":"55537","title":"Danish Rugelah","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, parmesan, hard
cream, sour, cultured
sugars, granulated
spices, cinnamon, ground
nuts, walnuts, english
raisins, seeded","directions":"Preheat ove to 350.
Grease baking sheets.
In a food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly.
Shape pastry into 4 equal-sized disks.
Wrap; chill 2 hours (or up to 2 days).
In a small bowl, mix together the sugar and cinnamon.
Roll each pastry disk into a 9-inch circle, keeping each pastry chilled until rolled.
Sprinkle rolled pastry with cinnamon/sugar mixture, walnuts and raisins, dividing ingredients equally among pastry rounds.
Press lightly into the dough.
With a chef's knife, cut each round into 12 wedges.
Roll wedges tightly from outside edge to point (making sure filling is enclosed (as raisins will burn if exposed).
Place on baking sheets.
Bake at 350 for 22 minutes or til lightly golden.
Cool on wire racks.
Store up to 4 days in airtight containers.","url":"https://recipe.bluelayer.org/recipe/55537/danish-rugelah"},{"id":"55531","title":"Extra Flaky, Never Fail Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift and measure flour.
Sift again with salt.
(Again, this is important!!
Don't skip either sifting.)
Cut in Crisco until mixture resembles coarse meal.
Add water lightly, stirring with fork.
Add only enough water to make the dough cling together when pressed lightly.
Divide dough in half.
Roll with light strokes from center to outside edges (to make a circle) on lightly floured cloth or board.
Fit into pan by folding pastry and lowering it into pan.
Cut off edges, leaving a 1/2 inch overhang.
Turn under.
Pierce all over with fork.
Bake in hot oven at 450F for 8 to 10 minutes or until lightly brown.
Makes two ( 9-inch) shells or one two-crust pie.","url":"https://recipe.bluelayer.org/recipe/55531/extra-flaky-never-fail-pie-crust"},{"id":"55474","title":"Blueberry Glace Tart Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
nuts, pecans
cheese, parmesan, hard
sugars, granulated
cream, fluid, heavy whipping
blueberries, raw
water, bottled, generic
sugars, granulated
cornstarch","directions":"For Crust: Combine flour, sugar, and pecans.
Cut in butter or possibly margarine till mix is crumbly.
Pat onto the bottom and partway up the sides of a 9 1/2-inch removable-bottom tart pan.
Bake in a preheated 325F oven for 15 min, till browned.
Remove from oven and cold.
For Filling: Cream sugar, lowfat milk and cream cheese till smooth.
Spread onto cooled crust.
For Topping: Mix sugar and cornstarch in a saucepan.
Add in water slowly, stirring to keep mix smooth.
Add in 1 c. mashed blueberries and bring to a boil over medium- high heat.
Reduce heat to medium and simmer, stirring constantly, till thick - 1 to 2 min.
Cold to hot.
Arrange remaining blueberries on top of cream cheese layer in crust.
Spoon thickened glaze over berries.
Chill at least 1 hour, preferably 3 hrs.
Remove tart from pan by lifting it out, keeping it on the removable bottom.
Tarts are very similar to pies; the main difference between the two is which tarts are generally wider, shallower and do not have a top crust.
Tarts are also known as flans - except in Spain, where a flan is a baked custard
Fresh fruit tarts and fresh fruit pies differ most in their preparation.
Fruit pies include fresh, uncooked fruit, spooned into an unbaked crust, and the whole baked together.
Tarts are usually a crust that has been prebaked, then topped with a prettily arranged layer of fresh, uncooked (or possibly just slightly cooked) fruit.
Often a pastry cream or possibly cream cheese layer will underlie the fruit, giving the tart a cheesecake-like texture and flavor.
This tart comes from another King Arthur Flour friend.
It combines three tart-like elements: fresh fruit; a cream cheese layer, and slightly cooked fruit.
It's somewhat reminiscent of the \"uncooked\" fruit pies that made the rounds several years ago, pies that contained a layer of fresh fruit topped with a layer of semi-cooked fruit.
These pies - and this tart - combine the texture and flavor of fresh berries, and the juicy sweetness of barely cooked berries: the best of both worlds!","url":"https://recipe.bluelayer.org/recipe/55474/blueberry-glace-tart-recipe"},{"id":"55457","title":"Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Mix flour, salt, and sugar together.
Add butter and cut in with a pastry cutter or two knives.
Slowly add between 1/2 cup up to 3/4 cup water while mixing together, until the dough holds together.
Put dough on work surface and shape into a square.
Divide the dough in 1/2 and wrap each in plastic wrap.
Chill at least one hour before using.","url":"https://recipe.bluelayer.org/recipe/55457/pate-brisee"},{"id":"55436","title":"Irish Brown Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
oats
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees.
Butter or spray a 9x5x3 loaf pan with nonstick cooking spray.
In a large mixing bowl, combine the first seven ingredients (dry ingredients).
With two butter knives or a pastry blender, cut the butter into the dry ingredients until it resembles crumbs.
Stir in buttermilk until it forms a soft dough.
With a wooden spoon or spatula, transfer the dough to the prepared loaf pan.
Bake until bread is dark brown and a tester inserted into the center comes out clean, about 40 minutes.
Turn out onto a cooling rack.
Turn right side up to cool.
Delicious with honey butter or jam!
Try it toasted, too!","url":"https://recipe.bluelayer.org/recipe/55436/irish-brown-soda-bread"},{"id":"55373","title":"English Royalty Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
orange juice, raw","directions":"Preheat oven to 400 degrees.
Spray a baking sheet with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.
Stir in the chocolate chips (or whatever you choose).
Mix in the orange juice to form a dough.
Turn out the dough on a floured surface.
Pat or roll into a 9\" circle about 1/2\" thick.
With a 2 1/2\" fluted biscuit cutter, cut out 12 scones, pushing the scraps together for the last few.
Transfer the scones to the baking sheet.
Bake until golden brown, about 12 minutes.
Cool on racks.
Note: I have used white chocolate chips and dried cranberries and I prefer either or both to milk chocolate in these.","url":"https://recipe.bluelayer.org/recipe/55373/english-royalty-scones"},{"id":"55361","title":"Bountiful Hot Fudge Sundae Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
sugars, granulated
butter, without salt","directions":"For Crust: Combine crumbs, nuts and sugar in small bowl and mix well.
Pour melted butter over mix and toss lightly till well blended.
Press mix proportionately into bottom and up sides of 9 to 10 inch pie plate.
Cover with plastic wrap and refrigerate30 min.
For Sauce: Combine sugar, cocoa and instant coffee in medium saucepan.
Add in 1/2 c. whipping cream and blend to smooth paste.
Add in remaining cream, blending well.
Cook over medium heat, stirring constantly, till sugar is completely dissolved.
Add in butter and cook till mix is smooth and thickened, about 5-8 min.
Keep hot.
(Can be prepared ahead, covered and refrigerated.
Reheat before using.)
For Filling: Spread half of softened vanilla ice cream proportionately over crust and freeze.
Drizzle half of warm fudge sauce over top (fudge will solidify).
Spread remaining vanilla ice cream over fudge.
Return to freezer to hard.
Scoop balls from chocolate ice cream and arrange over vanilla layer.
Drizzle with remaining warm fudge.
Spoon whipped cream into pastry bag fitted with star tip and pip rosettes around scoops.
Decorate with nuts and cherries.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/55361/bountiful-hot-fudge-sundae-pie-recipe"},{"id":"55249","title":"Shortcut Pastry With Oil Recipe","ingredients":"oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Put oil and water in mixing bowl.
Sift in flour and salt.
Gradually mix flour with liquid till it becomes manageable dough and can be formed into a ball.
Refrigeratefor at least 20 min before using.
Use this dough for any fruit or possibly meat pies.
This is a low cholesterol recipe.","url":"https://recipe.bluelayer.org/recipe/55249/shortcut-pastry-with-oil-recipe"},{"id":"55246","title":"Damson Tart","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Place flour, butter & salt into a large bowl.
Rub butter into flour with fingertips to resemble FINE breadcrumbs.
(work quickly before butter becomes soft).
Add water to mixture using a COLD knife, stir until dough binds together.
Add more water (teaspoon at a time) if dough seems to dry.
Wrap dough in plastic wrap and chill 15 to 30 minutes.
For Filling :.
1 1/2 pounds Damson Plums.
4 oz sugar.
Half fill large baking bowl with plums.
Sprinkle with sugar.
Put rest of plums on top making higher in center.
Roll or pat out chilled pastry dough larger than circumference of baking bowl.
Trim to fit bowl.
Press dough around bowl to seal in juices.
Use remaining dough to make a trim to go around bowl and place over the dough covering the fruit.
Cut several vent holes in top of dough.
Brush lightly with water.
Sprinkle sugar on top of pastry.
Bake at 400 degree F. in preheated oven for approximately 1 hour.","url":"https://recipe.bluelayer.org/recipe/55246/damson-tart"},{"id":"55232","title":"Pine Nut-Almond Macaroons","ingredients":"nuts, almonds
sugars, granulated
egg, white, raw, fresh
nuts, pine nuts, dried","directions":"Preheat the oven to 350.
Line 2 cookie sheets with parchment paper.
In a standing electric mixer, beat the almond paste and sugar for 1 minute.
Scrape down the bowl and beat for 30 seconds longer.
Beat in the egg whites, 1 tablespoon at a time, until well blended.
Scrape down the bowl and beat for a few seconds; the batter will be soft but not runny.
Scrape the butter into a pastry bag fitted with a #5 round tip (about 1/2 inch).
Pipe 1 1/4-inch rounds about 1 1/2 inches apart on the prepared cookie sheets.
Sprinkle the pine nuts all over the tops and sides of the mounds.
Bake for 20 minutes, turning the sheets once, until the cookies are golden brown.
Slide the parchment paper onto a rack and let the cookies cool completely.
Remove the cookies from the paper and serve.","url":"https://recipe.bluelayer.org/recipe/55232/pine-nut-almond-macaroons"},{"id":"55197","title":"Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Make the dough package: In a large bowl, whisk to combine both flours with the salt.
Scatter butter pieces over flour mixture; using a pastry blender or your fingers, cut in butter just until mixture resembles coarse meal.
Form a well in center of mixture, and pour the water into well.
Using your hands, gradually draw flour mixture over water, covering and gathering until mixture is well blended and begins to come together.
Gently knead mixture in bowl just until it comes together to form a dough, about 15 seconds.
Pat dough into a rough ball, and turn out onto plastic wrap.
Wrap tightly, and refrigerate 1 hour.
Make the butter package: Sprinkle 1 1/2 teaspoons flour on a sheet of parchment.
Place sticks of butter on top, side by side, and sprinkle with remaining 1 1/2 teaspoons flour.
Top with another sheet of parchment; using a rolling pin, pound butter to soften and flatten to about 1/2 inch.
Remove top sheet of parchment, and fold butter package in half onto itself.
Replace top sheet of paper, and pound again until butter is about 1/2 inch thick.
Repeat process 2 or 3 times, or until butter becomes quite pliable.
With a large offset spatula and parchment paper, shape butter package into a 6-inch square.
Wrap well and refrigerate until chilled but not hardened, no more than 10 minutes.
Remove dough package from refrigerator and lightly dust with flour.
On a lightly floured surface, gently roll dough package into a 9-inch round.
Place butter package in center of dough round.
Using a paring knife or bench scraper, lightly score dough to outline butter square; remove butter.
Starting from each side of center square, gently roll out dough with rolling pin, forming four flaps, each 4 to 5 inches long; do not roll the raised square in center of dough.
Replace butter package on center square (remove parchment).
Fold flaps of dough over butter package so that it is completely enclosed.
Gently press with your hands to seal.
(If at any point in rolling process, dough becomes too soft or elastic, return it to refrigerator to rest at least 30 minutes.)
Using rolling pin, press down on dough at regular intervals, repeating and covering entire surface area, until it is about 1 inch thick.
Gently roll out dough into a large rectangle, about 9 by 20 inches, with a short side closest to you.
Be careful not to press too hard around edges, and keep corners even as you roll out dough by squaring them with the side of the rolling pin or a large offset spatula.
Brush off excess flour.
Starting at near end, fold rectangle in thirds as you would a letter; this completes first single turn.
Wrap well in plastic; refrigerate 45 to 60 minutes.
Repeat process in step 4, giving dough five more single turns.
Always start with flap opening on right as if it were a book.
Mark dough with your knuckle each time you complete a turn to help you keep track.
Refrigerate 1 hour between each turn.
Dough can be made in advance through fourth turn and then kept overnight in refrigerator or up to 1 month in freezer before continuing.
After sixth and final turn, wrap dough in plastic; refrigerate at least 4 hours or overnight before using.
Divide into 4 pieces.
Freeze unused portions for up to 3 months (thaw in refrigerator overnight before using.)
Homemade puff pastry is incomparably buttery and flaky.
While not difficult to make, it does require multiple steps over the course of several hours.
This recipe yields four 11-ounce piecesenough for four large tarts; freeze the unused portion up to 3 months.
If you choose to use store-bought frozen puff pastry, look for an all-butter brand, such as Dufour, which is sold in a 14-ounce rectangular sheet.
Pepperidge Farm frozen puff pastry, which is made with vegetable oil, is sold in a 17-ounce box, with two square sheets per box.
The recipes in this book allow for some flexibility when it comes to puff pastry: You may use one 11-ounce sheet of homemade pastry, one 14-ounce box of store-bought all-butter pastry, or one 17-ounce box (two sheets) interchangeably.
Simply roll or cut the pastry to the desired size.
To combine 2 smaller pieces into 1 larger rectangle, overlap the 2 pieces slightly, brushing the overlap with water to seal.
Then roll or cut the pastry as directed.","url":"https://recipe.bluelayer.org/recipe/55197/puff-pastry"},{"id":"28800","title":"Milk Chocolate Orange Mousse","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate
cream, fluid, heavy whipping
egg, white, raw, fresh
sugars, granulated
orange juice, raw
orange juice, raw","directions":"In the top of a large double boiler set over barely simmering water, melt the chocolates together.
Stir well and set aside to cool slightly.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff.
Keep refrigerated.
In a clean, dry bowl, whip the egg whites until soft peaks form.
Add the sugar and continue whipping just until stiff and glossy, about 30 seconds more.
Whisking hard, incorporate 1/3 of the egg whites into the chocolate until well blended.
Fold in the next 1/3 of the egg whites.
Fold in the remaining egg whites until just barely combined (the mixture will be streaky).
Add the orange zest, orange juice concentrate, and whipped cream and fold until smooth.
Use a pastry bag fitted with a large plain or star tip to pipe the mousse into serving dishes, or simply spoon it into a large serving bowl.
Cover lightly and refrigerate at least 1 hour or until ready to serve.","url":"https://recipe.bluelayer.org/recipe/28800/milk-chocolate-orange-mousse"},{"id":"55115","title":"Ben Mims's Pastry Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"In a bowl, combine the flour, sugar, and salt, then add the butter.
Using your fingers, pinch the butter pieces into the flour until they form small pebbles.
Make a well in the center of the flour and butter mixture and pour the ice water into it.
Using a fork, bring the edges of the wall over the water and, spinning the bowl as you go, stir from the outside, constantly flinging flour from the outside wall into the center until all the flour is evenly moistened.
Dump the dough onto a clean work surface and push and knead it until the dough just begins to stick together.
Form into a rough mound, then shape into a disk about 1 inch thick.
If there are any cracks at the edge of the disk, press and smooth them out.
Wrap in plastic wrap and refrigerate for at least 1 hour, or freeze for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/55115/ben-mimss-pastry-dough"},{"id":"55083","title":"Unleavened Communion Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift dry ingredients into a bowl.
Cut in butter with a pastry blender or 2 knives.
Add enough milk to pull dough together.
Turn dough onto very lightly floured surface and kneed gently for 5 minutes or so.
Weigh dough, and divide into three portions.
Use 3 small pieces of parchment paper, drawing circles (5 1/2\", using a small lid) in pencil, and placing the penciled side down so that the pencil marks do not show on the finished breads.
Place each portion onto the parchment paper.
Flatten and shape each loaf into size wanted, (using the markings as a guide) and score.
(I flatten to about 1/4\" and score with biscuit cutter, pizza wheel, and a fork).
The photos show how I score the loaves.
I score them so there will be 40 pieces per loaf.
Bake at 400 to 15-20 minutes until slightly brown at the edges.
(I place the parchment and bread on a pizza stone to bake and bake them one at a time since my stone only accommodates one).","url":"https://recipe.bluelayer.org/recipe/55083/unleavened-communion-bread"},{"id":"55066","title":"White Chocolate Rice Krispie Treats With Candied Peanuts","ingredients":"butter, salted
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Spray or lightly-oil a 13 x 9 inch rectangular pan.
In a large saucepan, melt the butter over low heat.
Add white chocolate and stir until melted.
Add the marshmallows and stir constantly over the heat until completely melted.
(If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.
).
Remove from the heat and add the candied peanuts and Rice Krispies until well combined.
A rubber spatula or flexible pastry scraper works best.
Scrape into the prepared pan and smooth the top, let cool.
Serving and Storage: Cut into neat bars or squares with a sharp knife.
These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days longer.","url":"https://recipe.bluelayer.org/recipe/55066/white-chocolate-rice-krispie-treats-with-candied-peanuts"},{"id":"55027","title":"Hot & Spicy BBQ Rub","ingredients":"spices, chili powder
salt, table
sugars, brown
spices, paprika
spices, thyme, dried
spices, garlic powder
spices, cumin seed
spices, pepper, black","directions":"Combine all ingredients in a bowl.
Spoon into a jar.
To use: Using a pastry brush, brush steaks, pork chops or veal cutlets with olive oil.
Sprinkle both sides with rub.
Using your fingertips, rub over meat.
Barbecue or grill meat until cooked to your liking.","url":"https://recipe.bluelayer.org/recipe/55027/hot-spicy-bbq-rub"},{"id":"54995","title":"5-Ingredient Cheesecake-Stuffed Chocolate Covered Strawberries","ingredients":"cheese, parmesan, hard
sugars, powdered
vanilla extract
strawberries, raw
spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite","directions":"Place the cream cheese, powdered sugar, and vanilla extract in the bowl of stand mixer (or use an electric mixer).
Beat on medium speed until completely combined.
Scrape the edges of the bowl to make sure that everything is incorporated evenly.
Spoon the filling into a pastry bag fitted with a large pastry tip (see note below).
Using either a knife or a melon baller, remove the stems and create a hole in the strawberry for the filling.
Squeeze a little bit of the cheesecake mixture into each strawberry, and place on a baking sheet lined with foil or parchment paper.
Place in the fridge until ready to dip in chocolate.
To melt the chocolate, place the chocolate chips and shortening into a microwave safe bowl.
Heat in 30 second intervals, stirring after each interval, until the chocolate is completely melted.
(For me, this is usually two 30 second intervals and then one 15-20 second interval.)
Dip each strawberry into the chocolate, swirling to coat the strawberry.
Place back on the baking sheet, and refrigerate for 25-30 minutes before serving to let the chocolate harden.
Enjoy!
Notes: 1.
You can soften the cream cheese in the microwave for 15 seconds to warm it up a little bit, just be sure not to heat it for too long or it will melt.
Taste the cream cheese mixture and if 1/3 cup of sugar isnt sweet enough for you, add a couple tablespoons until its at your desired sweetness level.
Instead of using a pastry bag lined with a tip, feel free to use a zip top bag with the corner snipped off.","url":"https://recipe.bluelayer.org/recipe/54995/5-ingredient-cheesecake-stuffed-chocolate-covered-strawberries"},{"id":"54975","title":"Cracked Wheat Thins","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening, vegetable, household, composite
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
water, bottled, generic
salt, table","directions":"Pour boiling water over Red River Cereal.
Allow to soak for 30 minutes.
Combine shortening and sugar.
Add flour and salt.
Add the soaked grain.
You might need a bit more water to get the right consistency.
Divide dough into four parts and roll each as thin as parchment.
Slide dough onto ungreased cookie sheet and indent it in squares with a pastry wheel or knife.
Prick dough all over with force to prevent bubbling.
Bake 400F 10 minutes.
Remove, and break biscuits where you have them scored.
For variety can add poppy seed, onion flakes, garlic powder, cayenne or paprika.","url":"https://recipe.bluelayer.org/recipe/54975/cracked-wheat-thins"},{"id":"54954","title":"Easy Shortcrust Pastry","ingredients":"wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic","directions":"Chill the water in the fridge.
Combine the cake flour, and bite-sized butter pieces into a bowl.
Mix until the butter become pea sized while pressing down with a whisk.
Add the cold water to Step 2 little by little, and mix by lifting the flour with a spatula.
You might wonder if the dough will come together with that much water, but you don't need to worry.
Press down the dough with the back of your hand, and divide in half with the edge of the spatula.
Stack the pieces on top of one another.
Press down with the back of your hand.
Divide in half with the spatula.
And stack...
Repeat this about 10 times.
The dough might be crumbly first, but it starts to come together.
Cover the dough with plastic wrap, and let it sit in the fridge over night.
Roll out the dough, and cut out a shape with a cookie cutter, then pop them in the oven to bake.
They should rise and make layers like this.","url":"https://recipe.bluelayer.org/recipe/54954/easy-shortcrust-pastry"},{"id":"54918","title":"Maple-Walnut Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
oats
spices, cinnamon, ground
butter, without salt
nuts, walnuts, english
apples, raw, with skin
syrup, maple, canadian
spices, cinnamon, ground","directions":"Preheat oven to 375.Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
Stir in walnuts.Combine apple and remaining ingredients in a large bowl; toss well.
Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole.
Sprinkle with crumb mixture.
Bake at 375 for 45 minutes or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/54918/maple-walnut-apple-crisp"},{"id":"54909","title":"Cast-Iron Apple Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
apples, raw, with skin
sugars, granulated
butter, without salt
vanilla extract
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 375.2.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine 2.25 ounces (about 1/2 cup) flour, apple, 1/3 cup sugar, 2 tablespoons butter, vanilla, 1/2 teaspoon salt, cinnamon, and nutmeg in a large bowl, tossing well.
Spoon into a large cast-iron Dutch oven.
Add 1/2 cup water.3.
Combine remaining 4.5 ounces (about 1 cup) flour, remaining 1/3 cup sugar, remaining 1/4 teaspoon salt, and baking powder in a medium bowl; cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add buttermilk; stir until just moist.
Drop batter by tablespoonfuls over apple mixture.
Bake at 375 for 1 hour or until bubbly and browned.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/54909/cast-iron-apple-cobbler"},{"id":"54903","title":"Corn Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, corn, peanut, and olive
water, bottled, generic","directions":"Mix flour and salt together, then gently mix in oil, then water, with a fork.
Mixture should be moist.
Place half the dough on a sheet of wax paper (if you slightly dampen the bottom of the wax paper it won't slide around on the countertop) and cover the dough with a second sheet of wax paper.
With a rolling pin, roll the dough out to fit your pie plate.
Peel off the top layer of wax paper; place pie plate over pastry and invert so pie dough is evenly in pan.
Pull off the wax paper and trim dough.
This recipe makes two pie crusts.","url":"https://recipe.bluelayer.org/recipe/54903/corn-oil-pastry"},{"id":"54879","title":"Anise-Almond Biscotti","ingredients":"spices, anise seed
wheat flour, white, all-purpose, unenriched
nuts, almonds
oil, olive, salad or cooking
syrup, maple, canadian
vanilla extract
salt, table
seeds, sesame seeds, whole, dried","directions":"Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant.
Transfer to coffee grinder or mini-blender, and crush to powder.
Combine pastry flour with almond flour or ground almonds in bowl.
Whisk together oil, syrup, vanilla and salt in separate bowl.
Stir oil mixture into flour mixture.
Cover, and let rest 20 minutes.
Preheat oven to 350F.
Spread sesame seeds on work surface.
Shape dough into 2 8-inch logs, packing dough tightly together so it doesnt crumble.
Roll logs in sesame seeds, and place on foil-lined baking sheet.
Bake 45 minutes, or until browned and firm.
Set baking sheet on wire rack, and cool 5 minutes.
Cut each log into 1/3-inch-thick diagonal slices with serrated knife.
Place flat side down on foil-lined baking sheets.
Bake 15 to 20 minutes, or until golden brown.
Cool on wire racks.
Store up to 2 weeks in airtight container.","url":"https://recipe.bluelayer.org/recipe/54879/anise-almond-biscotti"},{"id":"54852","title":"Caramel Coating for Cream Puffs","ingredients":"sugars, granulated
water, bottled, generic
water, bottled, generic
lemon juice, raw","directions":"make a hole in bottom of each cream puff by using a flat plain pastry tip.
use pastry bag to fill each cream puff with chocolate Pastry Cream, set aside.
place sugar; 3 tablespoon water and lemon juice in saucepan.
cook over medium heat until liquid becomes a deep golden color.
Do Not Stir!
remove from heat and briefly plunge bottom of pan in bowl of cold water.
return pan to stove over medium heat.
pour in remaining water (1/3 cup) and without stirring cook another 30 seconds.
remove pan from heat and place on counter.
carefully dip tops of cream puffs in hot caramel.
set aside to cool, then refrigerate to serve cold.","url":"https://recipe.bluelayer.org/recipe/54852/caramel-coating-for-cream-puffs"},{"id":"54812","title":"Flaky Pie Crust Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Whisk flour and salt in medium bowl to blend.
Add butter and shortening: rub in with fingertips or cut in with a pastry blender until dough resembles very coarse meal.
Sprinkle with a tablespoon of ice water; toss until moist clumps form, sprinklimg with more water by teaspoonful if mixture is dry.
Gather dough into a ball: flatten into a disk.
Wrap in plastic and chill at least 1 hour.
Can be made 1 day ahead.
Keep refrigerated; soften dough slightly at room temperature before using.","url":"https://recipe.bluelayer.org/recipe/54812/flaky-pie-crust-dough"},{"id":"54811","title":"Apple Praline Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vinegar, cider
water, bottled, generic
apples, raw, with skin
beverages, carbonated, ginger ale
lemon juice, raw
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
butter, without salt
sugars, brown
nuts, pecans
cream, fluid, heavy whipping
vanilla extract","directions":"In a large bowl, combine the flour, sugar, and salt; cut in the butter until crumbly.
Sprinkle with vinegar; gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half sot that one portion is slightly larger than the other.
Roll out the larger portion to fit a 9-inch pie plate.
Transfer the pastry to pie plate; trim pastry even with edge.
In a large bowl, toss apples with the ginger ale, lemon juice, and vanilla.
Combine the sugar, flour, cinnamon, and nutmeg; add to apple mixture and toss to coat.
Spoon into crust; dot with butter.
Roll out remaining pastry to fit top of pie.
Place over filling; trim, seal, and flute edges.
Cut slits in pastry.
Bake in preheated 400 oven for 55-65 minutes or until the crust is golden brown and filling is bubbly.
Cover edges with foil during the last 30 minutes to prevent over browning.
Meanwhile, in a small saucepan over medium heat, melt butter.
Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved.
Stir in pecans; cook 1 minute longer.
Remove from the heat; stir in cream and vanilla.
Immediately pour over pie; bake 3-5 minutes longer or until topping is bubbling.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/54811/apple-praline-pie"},{"id":"54801","title":"Homemade Phyllo Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift flour and salt into a mixing bowl and add the water with oil.
Stir until forms soft dough, then knead in the bowl about 10 minutes.
Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
Always bring to room temp before using.
Divide the pastry into 12 equal portions, shaping them into smooth balls.
Cover with a cloth, except the one you're working with.
Take a ball of dough, and shape it into a square.
Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
Dust again with flour.
Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
Keep hands on each side of the pastry.
Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
Unroll carefully.
After second rolling, the pastry should be about 10x12 inches.
Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
The edges can be given a final stretch with the fingertips.
You should wind up with a pastry that's 14x18 inches in size.
Place on a cloth, cover with wax paper and fold the cloth over the top.
Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
Use soon after making as they'll go sour if you keep them too long.
If desired, you can roll them out more thinly.
Repeating the dowel rolling process more will result in a thinner square each time.
Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.","url":"https://recipe.bluelayer.org/recipe/54801/homemade-phyllo-pastry"},{"id":"54773","title":"Molasses Walnut Brittle","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
molasses
syrups, corn, light
salt, table
nuts, walnuts, english
leavening agents, baking soda
vanilla extract","directions":"Coat the back of a baking sheet with 2 tablespoons of the butter; set aside.
Combine the sugar, the water, molasses, and corn syrup in a 3-quart heavy-bottomed saucepan over high heat, and cook without stirring until the mixture registers 268F on a sugar thermometer (about 10 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Add 1 tablespoon of the butter, the salt, and walnuts, and cook the mixture until it registers 300F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.
Remove the saucepan from the heat and with a long-handled wooden spoon rapidly stir in the baking soda and vanilla.
Be careful; the mixture will bubble and foam.
Immediately turn the mixture onto the buttered baking sheet and spread out thin with the wooden spoon.
Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula.
Butter your fingertips with the remaining 1 tablespoon butter and stretch the brittle as thin as possible.
Let it cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature.","url":"https://recipe.bluelayer.org/recipe/54773/molasses-walnut-brittle"},{"id":"54771","title":"Light-And-Flaky Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix flour and salt in large mixing bowl.
Pour oil and water into measuring cup - do not stir.
Add liquids all at once to flour mixture.
Stir with a fork until just moistened.
Divide dough into 2 balls.
Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter.
Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping.
Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up.
Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage).
Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate).
Flute edge using tines of fork or by creating a scallop pattern using fingers.
Bake as directed in pie recipe.
If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork.
Bake at 400F/200C for 10 to 12 minutes, or until golden brown.
Cool on wire rack before filling.","url":"https://recipe.bluelayer.org/recipe/54771/light-and-flaky-pie-pastry"},{"id":"54751","title":"Irish Whiskey Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
honey
alcoholic beverage, distilled, whiskey, 86 proof
alcoholic beverage, distilled, whiskey, 86 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper, or lightly grease.
Combine flour, salt and baking soda in a bowl.
With a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a small bowl or 2 cup measure, mix buttermilk, honey & whiskey.
Add all at once to dry mixture and stir just until no dry spots remain.
Turn onto lightly floured surface and knead for 1 minute (too much will toughen and too little will inhibit rising).
Divide dough in half and shape into round loaves.
Place on cookie sheet.
With a floured knife cut a cross 1/2 inch deep in each loaf.
In small cup, combine whiskey and milk.
Brush loaves with glaze.
Bake for 35-40 minutes or until loaves sound hollow when tapped on bottoms.
Remove from pans and let cool on wire racks.
Cut into wedges or slices and serve warm.","url":"https://recipe.bluelayer.org/recipe/54751/irish-whiskey-soda-bread"},{"id":"54715","title":"Orange Caramel Sauce with Almond Praline","ingredients":"sugars, granulated
water, bottled, generic
orange juice, raw
nuts, almonds
nuts, almonds
cream, whipped, cream topping, pressurized
butter, without salt
orange juice, raw","directions":"Brush cookie sheet with oil.
Stir first 3 ingredients in heavy large saucepan over medium heat until sugar dissolves.
Cook without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 15 minutes (mixture will bubble vigorously).
Remove from heat.
Carefully pour half of caramel into heavy small saucepan.
Working quickly, place small saucepan over medium heat; add nuts and stir until coated.
Pour out nut mixture onto prepared cookie sheet, spreading evenly.
Set aside.
Add cream and butter to remaining hot caramel mixture in large saucepan.
Boil until smooth and slightly thickened, whisking often, about 5 minutes.
Add orange peel.
Transfer sauce to jar; cool.
Cool praline completely and chop.
(Praline and sauce can be made 2 weeks ahead.
Cover separately chill.
Bring both to room temperature before using.)","url":"https://recipe.bluelayer.org/recipe/54715/orange-caramel-sauce-with-almond-praline"},{"id":"54558","title":"Harriet's Southern Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
shortening, vegetable, household, composite","directions":"Mix the dry ingredients together in a mixing bowl.
Blend in the Crisco until the mixture is coarse and grainy.
Harriet uses a fork, but I have better luck with a pastry blender.
Then, using a fork, stir in the buttermilk.
Do not overmix.
Put on a floured board and knead just a few times.
Pat out the dough to about 1/2 inch thick.
Cut with a biscuit cutter or a glass.
Do not handle the dough too much, or it will get tough.
Use a heavy black frying pan.
Place the 1 tablespoon of Crisco in the frying pan and put the frying pan in the over for about 7 minutes.
Remove the pan from the oven and place the biscuits in the pan.
Turn each once in the oil and bake the biscuits at 500 degrees F. for 10 minutes, or until light brown.
Serve wth jam or butter if you wish.","url":"https://recipe.bluelayer.org/recipe/54558/harriets-southern-biscuits"},{"id":"54556","title":"Summertime Cobbler with Orange Biscuit Crust","ingredients":"peaches, yellow, raw
nectarines, raw
raspberries, raw
blueberries, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
lemon juice, raw
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 375 degrees.
In a 2-quart baking dish, toss the fruit with 4 teaspoons flour, 1/3 cup of sugar and the lemon juice; spread the fruit over the bottom of the dish.
Combine the remaining cup of flour with the remaining tablespoon of sugar and the salt, baking powder and orange rind in a bowl.
Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
Add the milk and toss with a fork until the dough holds together.
On a floured work surface, pat the dough into a 1/2-inch-thick round, oval, square or rectangle (depending on the shape of your baking dish).
The dough does not need to completely cover the fruit.
Position the dough over the fruit and sprinkle with the remaining teaspoon of sugar.
Bake for about 30 minutes until the fruit is bubbling and crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/54556/summertime-cobbler-with-orange-biscuit-crust"},{"id":"54547","title":"Chocolate Toffee Brunch Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
mini semi-sweet chocolate baking chips,
nuts, almonds
butter, without salt
sugars, granulated","directions":"Heat oven to 375F.
Combine flour, 1/4 cup sugar, baking powder and baking soda in bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in milk just until flour is moistened.
Gently stir in chocolate chips and toffee bits.
Drop about 1/4 cup batter for each biscuit, 1 inch apart, onto large ungreased baking sheet.
Brush tops with melted butter.
Sprinkle biscuits evenly with 1 tablespoon sugar.
Bake 15-20 minutes or until lightly browned.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/54547/chocolate-toffee-brunch-biscuits"},{"id":"54521","title":"Rum-Raisin Shortbread","ingredients":"raisins, seeded
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated","directions":"Bring the raisins and rum to a boil in a small saucepan over moderate heat.
Remove from the heat, cover, and let stand for several hours or overnight.
When ready to bake the cookies drain the raisins in a strainer set over a small bowl; use any leftover rum for something else.
Sift together the sifted flour, baking powder and salt.
Set aside.
In the large bowl of an electric mixer cream the butter until it is very soft.
Add the sugar and beat well until completely smooth.
On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.
Stir in the prepared raisins.
Transfer the dough to a large piece of wax paper or aluminum foil, wrap, flatten slightly, and refrigerate for about 1 1/2 to 2 hours.
Do not freeze the dough or it will become too firm to roll.
When ready to bake the cookies adjust two racks to divide the oven into thirds and preheat to 375 degrees F.
Place the dough on lightly floured pastry cloth and turn it over to flour all sides lightly.
With a floured rolling pin roll the dough gently only until it is 1/2-inch thick, no thinner!
Use a plain round cookie cutter about 2 1/2-inches in diameter.
Dip the cutter in flour before cutting each cookie and cut them as close to each other as possible.
When cutting a cookie press the cutter very firmly into the dough and rotate it slightly in order to cut through the raisins.
Press the scraps together, chill them, and reroll.
Place the cookies 1 to 2 inches apart on unbuttered cookie sheets.
Bake the cookies for 20 minutes, or until cookies are golden brown.
Reverse the sheets top to bottom and front to back to insure even browning.
With a wide metal spatula transfer the cookies to racks to cool.
Since these are fragile the author likes to wrap them individually in clear cellophane.
However you store them-handle with care.","url":"https://recipe.bluelayer.org/recipe/54521/rum-raisin-shortbread"},{"id":"54517","title":"Rye Crust for Savory Pies and Pastry (Adapted from Recipe 243072","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.
Add butter.
Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.
Sprinkle in water, a tablespoon at a time, pulsing briefly after each addition, until mixture pulls away from the side of the work bowl and starts to form a ball.
I find that 4 tablespoons water is usually enough, but you can add up to 3 more if your mixture is dry--just don't let it get too wet and sticky.
Remove from bowl and form into two balls.
Flatten each ball slightly.
Wrap in plastic wrap and chill for about 10 minutes.
On a lightly floured surface, roll each ball out into a circle.
Use in any savory recipe that calls for pie crusts.","url":"https://recipe.bluelayer.org/recipe/54517/rye-crust-for-savory-pies-and-pastry-adapted-from-recipe-243072"},{"id":"54502","title":"Nectarine Crisp","ingredients":"nectarines, raw
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, cinnamon, ground
ice creams, vanilla","directions":"Heat oven to 350 degrees .
Lightly grease a 13x9 baking dish.
Arrange sliced nectarines in prepared baking pan.
Mix oats, brown sugar, and flour.
Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly.
Sprinle over fruit.
Dust with cinnamon.
Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned.
Serve warm with vanilla ice cream if desired.","url":"https://recipe.bluelayer.org/recipe/54502/nectarine-crisp"},{"id":"54493","title":"Griddle Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
salt, table
lard
syrups, corn, light
milk, buttermilk, fluid, cultured, lowfat","directions":"In a large bowl, whisk together the flour, baking soda, sugar, and salt.
Cut in the shortening with a fork, pastry blender, or by pinching between your fingers.
Make a well in the center, and pour in the corn syrup and buttermilk.
Stir with a sturdy spoon to form a soft dough.
Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface.
Cut each circle into 6 wedges.
Heat a griddle over medium heat, and grease lightly with cooking spray or oil.
Cook scones on each side, then stand them on edge, and cook all three edges.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/54493/griddle-scones"},{"id":"54442","title":"Cayenne Cheese Straws","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, parmesan, hard
salt, table
spices, pepper, red or cayenne","directions":"Mix into a paste with the yolk of an egg.
Roll out to the thickness of a silver quarter, about four or five inches long; cut into strips about a third of an inch wide, twist
them as you would a paper spill, and lay them on a baking-sheet slightly floured.
Bake in a moderate oven until crisp, but they must not be the least brown.
If put away in a tin, these cheese straws will keep a long time.
Serve cold, piled tastefully on a glass dish.
You can make the straws of remnants of puff-pastry, rolling in the grated cheese.
Cooking time is an estimate, watch carefully.
From :Feeding America - Whitehouse Cookbook , A Collection.","url":"https://recipe.bluelayer.org/recipe/54442/cayenne-cheese-straws"},{"id":"54382","title":"Pine Nut Brittle (Crocanti)","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
syrups, corn, light
salt, table
nuts, pine nuts, dried","directions":"Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat.
Lightly grease the parchment if using.
Set aside.
In a heavy medium saucepan over medium-high heat, combine together the sugar, water, butter, corn syrup, and salt.
Cook, stirring, until the butter melts and the sugar dissolves, then raise the heat to high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the mixture turns deep golden brown in color and registers 350F on a candy thermometer.
Remove from the heat and stir in the pine nuts with a wooden spoon.
Make sure the caramel coats all the nuts.
Turn the mixture out onto the prepared sheet pan and, using a buttered heat-resistant spatula, spread it so the nuts are in a single layer.
Let the brittle cool completely before breaking it into pieces.
Keep in an airtight container in a cool, dry area for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/54382/pine-nut-brittle-crocanti"},{"id":"54335","title":"Extremely Flaky Sour Cream Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
cream, sour, cultured","directions":"To make the pastry In an electric mixer: Sift the flour, baking soda, and salt into a large bowl.
Add the butter pieces and mix them with an electric mixer on low speed until the largest of the butter pieces are the size of small lima beans, about 1 minute.
The butter pieces will be different sizes and there will still be some loose flour.
Add the sour cream and continue mixing until large clumps of smooth dough that pull away from the sides of the bowl form, about 30 seconds.
Stop the mixer and scrape the beaters clean, if needed.
To make the pastry by hand: Sift the flour, baking soda, and salt into a large bowl.
Use a pastry blender, your fingertips, or 2 dinner knives to combine the flour mixture and the butter until lima bean-size pieces form.
Add the sour cream and stir with a large spoon for about 2 minutes until clumps of smooth dough form.
Form the dough into a smooth ball, flatten it into a 6-inch disk, wrap it in plastic wrap, and refrigerate for 30 to 60 minutes.
You will see small pieces of butter in the dough.
This is good and contributes to the flaky texture.
The dough is now ready to roll and use in the recipes.","url":"https://recipe.bluelayer.org/recipe/54335/extremely-flaky-sour-cream-crust"},{"id":"54272","title":"Easy Irish Soda Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
raisins, seeded
spices, caraway seed
milk, buttermilk, fluid, cultured, lowfat","directions":"Sift dry ingredients in large bowl.
Add in butter and cut in with pastry blender till mix looks like coarse meal.
Stir in raisins and caraway seeds.
Add in buttermilk, gradually and mix till well blended.
Turn on floured board and knead for 1 minute.
Cut dough in half.
Shape each into a ball.
Cut shallow crosses on each.
Bake at 325 degrees for 1 hour.","url":"https://recipe.bluelayer.org/recipe/54272/easy-irish-soda-bread-recipe"},{"id":"54247","title":"Flaky Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix.
Cut butter into 1-tablespoon pieces and add to dry ingredients.
Toss once or twice to coat pieces of butter.
Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together.
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade.
Pulse 3 times at 1-second intervals to mix.
Cut butter into 1-tablespoon pieces and add to work bowl.
Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible -- about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk.
Wrap and refrigerate the dough until firm, or until you are ready to use it, at least 1 hour, or up to several days","url":"https://recipe.bluelayer.org/recipe/54247/flaky-pie-dough"},{"id":"54219","title":"Buttery Cheese Dill Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
dill weed, fresh
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 425.
Combine flour, cheese, baking powder, salt and dill weed in medium bowl.
Cut in shortening using pastry blender (or two knives) to form coarse crumbs.
Add enough milk, 2 tbsp at a time, mixing with fork until particles are moistened and cling together.
Form dough into ball.
Transfer dough to lightly floured surface.
Knead gently 8 to 10 times.
Roll dough 1/2-inch thick.
Cut with floured 2-inch round cutter.
Place on ungreased baking sheet.
Bake at 425 for 12 to 14 minutes or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/54219/buttery-cheese-dill-biscuits"},{"id":"54201","title":"Latin Lace Florentines","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, chili powder
leavening agents, baking soda
salt, table
nuts, almonds
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 350 degrees F with oven rack in the middle.
Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt.
Stir in almonds.
Add butter, half-and-half (or milk), corn syrup and vanilla.
Stir to combine.
Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet.
Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes.
Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water.
Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.","url":"https://recipe.bluelayer.org/recipe/54201/latin-lace-florentines"},{"id":"54191","title":"Irish Cran Oat Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 375 degrees F.
In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt.
Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly.
Fold in the cranberries we also like other dried fruits such as chopped apricots etc.
Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball, (The dough will be sticky, but they warn not too over work dough)
On a lightly floured surface, pat the dough into a large circle about 2 inches thick.
Cut the dough into wedges.
With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned.
Cool on a wire rack.
Best served warm and on the day they are made.","url":"https://recipe.bluelayer.org/recipe/54191/irish-cran-oat-scones"},{"id":"54182","title":"Weight Watchers Basic Pie Crust (Ww)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cheese, cottage, creamed, large or small curd
yogurt, greek, plain, nonfat","directions":"In a large bowl, combine flour, sugar and salt.
With two knives (or pastry cutter), cut in butter until the mixture resembles coarse crumbs.
Stir in cottage cheese and yogurt just until the mixture forms a ball.
Gather dough into ball; wrap in plastic wrap.
Refrigerate several hours or overnight.
On a floured surface, roll out dough to a 13\" circle.
Fit dough into a 9\" pie plate, pressing to fit and rolling the dough over to form a rim.
Refrigerate until chilled; prick the bottom with a fork.
For a prebaked crust, preheat oven to 400 degrees.
Line the crust with foil; fill with dried beans, rice or pie weights.
Bake until crust is set, about 10 minutes, remove foil and weights.
Bake until golden, about 5-8 minutes longer.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/54182/weight-watchers-basic-pie-crust-ww"},{"id":"54150","title":"Blueberry Crisp a la Mode","ingredients":"blueberries, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
oats
spices, cinnamon, ground
butter, without salt
yogurt, greek, plain, nonfat","directions":"Preheat oven to 375.Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
Sprinkle over the blueberry mixture.
Bake at 375 for 30 minutes or until bubbly.
Top each serving with 1/4 cup frozen yogurt.Note: Topping may also be made in the food processor.
Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined.
Add butter; pulse 4 times or until mixture resembles coarse meal.","url":"https://recipe.bluelayer.org/recipe/54150/blueberry-crisp-a-la-mode"},{"id":"54092","title":"Chocolate Heart Candies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt 1 Ib.
chocolate and orange oil in medium bowl.
Stir until smooth.
Temper using 4 oz.
chocolate.
Using pastry bag or heavy resealable plastic bag with comer cut off or teaspoon, fill heart-shaped cavities of molds almost to rims with chocolate Tap bottom of molds several times on work surface as they are filled to release air bubbles.
Refrigerate 15 minutes or until bottoms of molds appear frosted and chocolate is set.
Invert onto waxed paper, flexing sides or tapping back of molds to release chocolate.
If chocolate resists, refrigerate an addtional 5 minutes.
If desired, brush each heart lightly with gold dust.
Spread remaining chocolate on waxed paper.
Refrigerate until set; store in airtight container.","url":"https://recipe.bluelayer.org/recipe/54092/chocolate-heart-candies"},{"id":"54070","title":"Blueberry Crumble Recipe","ingredients":"blueberries, raw
orange juice, raw
sugars, granulated
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt","directions":"Why not use a sugar -substitute You can cook with Sweet N Low
Preheat oven to 375 F. Combine first 3 ingredients in an 8 inch square baking dish and set aside.
Combine oats, flour and brown sugar in a bowl; cut in margarine with a pastry blender, till it resembles coarse meal.
Sprinkle mix over berry mix.
Bake for 30 min.
Top with low=fat frzn yogurt (if you like).
Hands on
Preparation Time: 15 min.
Baking Time: 30 min.
For Exchange diets, count: 1/2 bread/starch and 1 fruit, less than 1 fat (2","url":"https://recipe.bluelayer.org/recipe/54070/blueberry-crumble-recipe"},{"id":"54064","title":"Rice-Crusted Peanut Sauce Coconut Tofu Cakes","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, corn, peanut, and olive
soy sauce made from soy (tamari)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking","directions":"Drain the tofu very well and dry it out using the method of your choice-- microwave, press, etc.
then cut into 8 little rectangular slices.
Cut them in half so you get a total of 16 squares and put them into a tossing bowl.
Mix the peanut and soy sauces together to make a marinade.
Add to the tossing bowl, and toss well to coat all the tofu pieces.
Lay the coated tofu pieces out flat in a wide container, making sure none of the pieces are touching, then put in the freezer.
While the tofu is freezing cook your rice with the olive oil and 1 cup of water for 30-45 minutes depending on the length of the grains, or until soft and fluffy.
Drain the rice but don't rinse it.
In a long shallow dish or container, lay out the rice and let it sit for at least 10-15 minutes to cool off and get sticky.
Mix the cinnamon and coconut with the rice.
Extract the tofu chunks from the freezer and dip each piece in the rice mixture, they should coating well by now.
Pan fry until golden brown in about 1/4 cup of canola or another neutral oil.
Or, pour 1 tablespoon of canola oil onto a baking sheet and disperse it with a pastry brush or paper towel and bake the tofu pieces on each side for 10 minutes at 425F.","url":"https://recipe.bluelayer.org/recipe/54064/rice-crusted-peanut-sauce-coconut-tofu-cakes"},{"id":"54051","title":"Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"Combine the flour, salt, shortening and butter in a mixing bowl, and refrigerate until thoroughly chilled.
Using the fingers, blend the ingredients until they have the consistency of coarse cornmeal.
Work quickly.
Add the water a little at a time, tossing the mixture with the tines of a fork.
Take care not to add an excess of water, only enough so the pastry can be gathered into two cohesive balls.
Shape each ball into a flat patty, each about 3/4-inch thick.
Wrap each in plastic wrap, and refrigerate an hour or longer.","url":"https://recipe.bluelayer.org/recipe/54051/pastry"},{"id":"54043","title":"Lefse I","ingredients":"water, bottled, generic
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes.
Place in the refrigerator until thoroughly chilled.
After dough is thoroughly chilled, add the flour, using a pastry blender to cut in.
Divide dough into 3 equal size portions.
Form into 3 logs.
Chill thoroughly in the refrigerator.
Heat an electric griddle to 375 degree F (190 degrees C).
Divide logs into 8 pieces.
Roll to about the size of a 10 inch tortilla.
Work additional flour into rounds as needed.
Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough.
The weight of a large rolling pin is nearly enough.
Bake on the griddle until each round feels dry but not crisp.
Turn frequently.
Cool on cloth.
Cover with an additional cloth.
Stack pieces on top of each other as they are baked.
The steam will create a more tender product.","url":"https://recipe.bluelayer.org/recipe/54043/lefse-i"},{"id":"54042","title":"Buttermilk-Cheese Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cheese, cheddar
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat","directions":"At least 30 minutes or up to 2 1/2 hours before serving: in a medium bowl, stir together flour, baking powder, baking soda and salt.
With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Stir in cheese and buttermilk just until dry ingredients are moistened.
Place on a lightly floured surface.
Gently knead ten to twelve times.
Roll or pat to 1/2-inch thickness.
Cut with a 2 1/2-inch biscuit cutter dipped in flour.
Place biscuits on an ungreased baking sheet.
If making ahead, cover and refrigerate up to 2 hours.
About 25 minutes before serving: Preheat oven to 425-degrees for 10 minutes.
Bake biscuits for 12-14 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/54042/buttermilk-cheese-biscuits"},{"id":"54017","title":"Better Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"In a mixing bowl, combine dry ingredients together with a fork.
Cut in the shortening using a pastry blender until mixture resembles coarse crumbs.
Make a well in the center and add buttermilk.
Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface.
Gently fold the dough over itself 3 or 4 times to create layers.
Roll dough out to 3/4-inch thick.
Cut with a 3-inch biscuit cutter.
Transfer dough rounds to a sheet pan.
Gather scraps and repeat.
Make a dimple in the center to help the top rise evenly.
Brush with butter.
Bake for 15 minutes in a preheated 400F oven until golden brown.","url":"https://recipe.bluelayer.org/recipe/54017/better-buttermilk-biscuits"},{"id":"54007","title":"Leaf Lard Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
lard
butter, without salt
water, bottled, generic","directions":"Mix the flour, sugar, and salt in a large bowl.
Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender.
Shuffle through the mixture with your hands, pinching chunks of lard to flatten them.
Add 4 tablespoons of the ice water and mix with a fork.
Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough.
If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
You want to mix the dough as little as possible to ensure it stays tender.
Divide the dough in half and form each half into a flat disk.
Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.","url":"https://recipe.bluelayer.org/recipe/54007/leaf-lard-crust"},{"id":"54002","title":"Cheddar Bay Biscuits, My Way","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, whipped, cream topping, pressurized
salt, table
spices, pepper, red or cayenne
spices, garlic powder
butter, without salt
spices, onion powder
cheese, cheddar
cream, sour, cultured
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
spices, garlic powder
parsley, fresh
spices, paprika
salt, table","directions":"Preheat oven to 450 degrees.
Grease a 9x13 pan with tall sides and set aside.
In a large bowl combine flour, baking powder, sugar, cream of tartar and salt.
Mix well.
Add in garlic, cayenne pepper and onion powder.
Stir to combine.
Work in softened butter with a pastry blender or grate FROZEN butter into the mixture on a small size.
After making sure that the butter is evenly distributed in the dry ingredients.
Add in cheese and stir to combine and coat the cheese with the dry mixture.
Add the sour cream and buttermilk to the bowl and mix until just combined.
In 9x13 pan scoop out biscuits to make 20 evenly sized biscuits.
Take the last four ingredients (butter, garlic, parsley, paprika and salt) and melt in a small pan over medium low heat or in the microwave until butter melts and combine the mixture.
Spoon half the butter mixture over the bisccuits.
Bake at 450 for 25 minutes or until done.
After you remove the biscuits out of the oven spoon the remaining butter mixture over the biscuits and enjoy!","url":"https://recipe.bluelayer.org/recipe/54002/cheddar-bay-biscuits-my-way"},{"id":"53962","title":"Whole Wheat Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
wheat germ, crude
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Combine flour and salt in a medium bowl; add wheat germ.
Cut in the margarine.
Sprinkle ice water over the pastry and blend with a fork until dough comes together.
Store in fridge, bake as per regular pie crust.","url":"https://recipe.bluelayer.org/recipe/53962/whole-wheat-pie-dough"},{"id":"53948","title":"Apple Almond Pastries Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
apples, raw, with skin
sugars, granulated
nuts, almonds
apricots, dried, sulfured, uncooked","directions":"Sift the 1-1/3 c. flour with the salt into a large mixing bowl.
Cut in the solid margarine or possibly butter with pastry blender till mix is the size of small peas.
Sprinkle 4-5 Tbsp.
water, a little at a time, over the flour while stirring with a fork, till mix is just moist sufficient to hold together.
Form into a square and flatten to 1/2 inch.
Roll out on floured surface to 12 inch square.
Place on ungreased cookie sheet.
Toss sliced apples with 1 Tbsp.
of flour.
Place slices down center third of dough.
Sprinkle 2 Tbsp.
of sugar over apples.
Fold up about 1/2 inch at each end.
Fold sides over apples, leaving an inch of apples showing down center.
Sprinkle with 1 Tbsp.
sugar and sliced almonds.
Bake in preheated 450-degree oven for 15-20 min or possibly till golden.
Spread immediately with preserves.
If preferred, omit the preserves and frost with a thin glaze made of powdered sugar thinned with lowfat milk and vanilla or possibly orange extract.","url":"https://recipe.bluelayer.org/recipe/53948/apple-almond-pastries-recipe"},{"id":"53930","title":"Sour Cream Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cream, sour, cultured","directions":"Put the flour and salt in a 3 qt bowl, stir to blend.
Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
Stir in the sour cream with a fork.
The pastry will appear dry because the sour cream is thick and does not disburse easily.
With your hands, manipulate the dough into a ball.
Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/53930/sour-cream-pastry"},{"id":"24225","title":"Cinnamon Nut/Raisin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
spices, cinnamon, ground
nuts, pecans","directions":"Preheat oven to 450F.
Combine the flour, baking powder and salt in a large mixing bowl.
Cut in the vegetable shortening using a pastry blender or two knives until the mixture has the consistency of coarse crumbs.
Add the milk, adding more milk if necessary so the dough is pliable but is still wet.
Turn the dough onto a heavily floured surface, and knead it lightly (8 to 10 times).
Do not overwork the dough.
Roll the dough into a rectangle 13 inch thick.
Mix the melted butter with the brown sugar, cinnamon and nuts or raisins.
Press the mixture into one half of the dough, then fold the dough over to encase the filling, pressing it lightly to adhere.
Cut out biscuits with a 2-inch round cutter (the diameter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick.
Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown.
Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a 300F oven.
These biscuits are delicious served warm with sweet butter or apple butter.","url":"https://recipe.bluelayer.org/recipe/24225/cinnamon-nut-raisin-biscuits"},{"id":"53768","title":"Pastry for a French Tart","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic","directions":"This is much more easily done in a food processor than by hand, but either method is acceptable.
If the processor is used, put the flour into the container of the processor.
Cut in the butter and add the sugar.
Start processing while adding the water a little at a time.
Add only enough water so that the dough can be held together and shaped into a ball.
Or put the flour into a mixing bowl.
Cut the butter into small pieces on top and sprinkle with sugar.
Using a pastry cutter, cut the butter into the flour.
Remove the pastry cutter.
Using the hands, start working the mixture while adding the water a teaspoon or so at a time.
Add only enough water while working the dough until the dough can be gathered into a ball.
Shape the dough into a ball.
Flatten the dough into a round patty about one and a half inches thick.
Wrap closely in foil or wax paper.
Refrigerate for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/53768/pastry-for-a-french-tart"},{"id":"53757","title":"Stove Top Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt","directions":"Combine dry ingredients.
Cut in margarine with a fork, pastry cutter, or your fingers.
Stir in milk.
Form dough into 12 biscuits.
Melt 2 tablespoons margarine in an iron skillet over medium/low heat.
Fry half of the biscuits for about 6 minutes on each side, and drain on paper towels.
Repeat with 2 more tablespoons of margarine and remaining dough.","url":"https://recipe.bluelayer.org/recipe/53757/stove-top-biscuits"},{"id":"53737","title":"Cheddar Pepper Garlic Biscuits","ingredients":"lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, salted
spices, pepper, black
spices, garlic powder
cheese, cheddar","directions":"Preheat oven to 425 degrees F. In a small bowl, combine lemon juice and milk.
Stir and let sit for 3-4 minutes.
Sift together flours, baking powder, baking soda, and salt into a large bowl.
Add chopped butter and combine with a pastry cutter or a fork until thoroughly mixed.
Add milk mixture (or buttermilk) and mix until dough is slightly sticky.
Add pepper, garlic, and cheese and mix until thoroughly combined.
Move dough to a floured surface and knead lightly.
Roll out until dough is 3/4 thick and cut biscuits using your favorite cookie cutter or by slicing in squares with a knife.
Place biscuits on a parchment-lined baking sheet and sprinkle lightly with additional black pepper.
Bake for 14-16 minutes or until tops of biscuits are golden brown.
Serve warm.
Make often.","url":"https://recipe.bluelayer.org/recipe/53737/cheddar-pepper-garlic-biscuits"},{"id":"53715","title":"Foolproof Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour, baking powder, sugar, and salt together in a medium-size bowl.
Cut the shortening with a pastry blender or two knives until the mixture resembles coarse meal.
You may also use a food processor.
Add the milk, little by little, working a fork until the mixture comes together.
Turn the dough onto a lightly floured work surface and roll it out so it is about 1/4 inch thick.
Do not overhandle the dough.
Transfer it to a 9-inch pie plate for your pie.
Or form it into a ball, wrap in plastic, and refrigerate for up to 3 days.
*Tips from Ellen:.
To make rolling the dough easier, flour your rolling pin and work surface.
Don't be afraid to gently pick up the dough and turn it to prevent it from sticking.
To transfer the dough to the pie plate, loosely roll the dough around your rolling pin and unwrap it over the pie plate.
This prevents the dough from tearing.
If you are using a food processor to prepare the dough, pulse on and off until the mixture resembles coarse meal.
When the milk is added the dough will form a ball.
Stop pulsing at this point so the dough isn't overworked.","url":"https://recipe.bluelayer.org/recipe/53715/foolproof-pie-crust"},{"id":"53704","title":"Pennsylvania Apple Torte Recipe","ingredients":"butter, without salt
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched","directions":"Garnish with slices of Red Delicious apples (if you like).
Prepare crust by creaming butter, sugar and orange rind.
Blend flour into mix.
Spread dough onto bottom and sides of 10 inch springform pan.
Prepare filling in a large bowl, beat cream cheese and sugar; mix well.
Add in Large eggs and lemon juice; mix well.
Mix in prepared pastry lined pan.
Bake in 425 degree oven for 10 min.
Reduce heat to 375 degrees.
Continue to bake for 20 min or possibly till golden and knife inserted in center comes out clean.
Cold before removing rim of pan.
Before serving garnish whipped topping around edge of apple torte.
Place a slice of Pennsylvania Red Delicious Apple slice on each cut serving if you like.
Serves 12 to 14.","url":"https://recipe.bluelayer.org/recipe/53704/pennsylvania-apple-torte-recipe"},{"id":"53671","title":"Mothers Best Chicken Pie Recipe","ingredients":"onions, raw
soup, swanson chicken broth 99% fat free
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peas, green, frozen, unprepared
carrots, raw","directions":"Cook onion in fat in 2 qt saucepan till tender.
Blend in flour, salt and pepper.
Stir in chicken broth.
Boil and stir 2 min.
Add in chicken, peas and carrots; heat to boiling.
Keep warm while making pastry.","url":"https://recipe.bluelayer.org/recipe/53671/mothers-best-chicken-pie-recipe"},{"id":"53591","title":"Olive Ladder Bread (Fougasse)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
olives, ripe, canned (small-extra large)
wheat flour, white, all-purpose, unenriched","directions":"You will need a large bread bowl, four 10- by 15- inch or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush.
Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all purpose flour.
Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour.
Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir.
Turn dough out onto a well floured working surface.
Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer.
Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap.
Let rise for 2 to 3 hours.
It will have almost doubled in volume.
Oil two 10 by 15 inch (or larger) baking sheets.
Flatten dough down gently with your hands, then turn out onto floured working surface.
Cut dough in half, return half to the bread bowl and cover.
Divide remaining half in two.
Knead each half into a ball and then flatten gently with the palm of your hand.
Let stand five minutes to rest.
Working with each piece in turn, flatten out with your palms into a rectangle or oval about 10 inches long and 5 to 6 inches wide.
It will be about 1/2 to 3/4 inch thick.
Transfer each to a lightly oiled baking sheet at least 14 inches long.
Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap.
Preheat oven to 400 degrees and set rack at the center of the oven or just above.
(If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below.
One bread can go on each rack; about halfway through baking (after 10 to 12 minutes), switch the two around.)
Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side.
Make two more cuts, parallel to the first, at about 2 inch intervals (the cuts should go all the way through the dough).
The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more.
Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes.
Breads will be golden when done.
Once first two loaves are in the oven, oil two more baking sheets, then flatten remaining dough, divide into two, and repeat steps required to form loaves.
Breads should almost have finished rising by the time the first batch comes out of the oven.","url":"https://recipe.bluelayer.org/recipe/53591/olive-ladder-bread-fougasse"},{"id":"53554","title":"Homemade Corn Syrup","ingredients":"sugars, granulated
salt, table
water, bottled, generic
cream, whipped, cream topping, pressurized","directions":"You will also need a heavy duty saucepan (4 to 5 quart size), a candy thermometer, a metal spoon, a pastry brush and clean mason jar(s) to store the quart of syrup.
Place all ingredients in a heavy duty non-stick saucepan over medium heat.
Clip the candy thermometer to the side.
Stir sugar until just moistened with a clean metal spoon.
Do not stir again once the sugar is moistened.
Let this come to a boil.
Brush down the sides of the pan when it comes boil (use a pastry brush dipped in water to remove any crystals that form on the sides).
It will ruin the corn syrup when poured into the jars, if any sugar crystals remain.
Do not stir this or it will become a cloudy mess.
Continue to boil until the candy thermometer reaches 235 to 240 F then remove the pan from the heat and let it sit for 2 hours to cool.
Do not touch the mixture during the cooling period.
You must cool this completely.
Ladle into mason jars.
You can store in you cupboard up to 3 months.
If the syrup is too thick, microwave the jar without the cover on for around 25 seconds.
Makes 1 quart.","url":"https://recipe.bluelayer.org/recipe/53554/homemade-corn-syrup"},{"id":"53548","title":"Coconut Dark Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat oven to 400 degrees F.
Combine flours, sugar, baking powder and salt.
Cut in butter with a pastry blender.
Add buttermilk and egg substitute, mix just until moistened.
Mix in the coconut, chocolate chips and nuts, if desired.
Divide dough in half.
Pat each half into a flat circle and cut into eight wedges each.
Place on parchment paper on a baking sheet.
Bake 15 minutes.","url":"https://recipe.bluelayer.org/recipe/53548/coconut-dark-chocolate-chip-scones"},{"id":"53542","title":"Fruit-Oatmeal Cookie Bars","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
butter, without salt
jams and preserves, apricot","directions":"Preheat oven to 350F.
Grease a 9x13\" pan and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats.
Cut in the butter using 2 knives or a pastry blender and form a crumbly mixture.
Press 2/3 of the mixture into the prepared pan.
Spread the jam to within 1/4 inch of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.
Bake in the preheated oven for 35 to 40 minutes, or until lightly browned.
Allow to cool before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/53542/fruit-oatmeal-cookie-bars"},{"id":"53526","title":"English Cream Tea Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized","directions":"Heat oven to 400 degrees.
In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
Add in the Whipping cream and stir.
On a floured surface, gently knead dough 5 or 6 times.
Cut dough in half.
Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick.
Cut into 8 wedges each but do not separate.
Sprinkle with sugar and bake for 15 minutes or until golden brown.
Cut into wedges and serve warm.","url":"https://recipe.bluelayer.org/recipe/53526/english-cream-tea-scones"},{"id":"53500","title":"Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
lemon juice, raw
water, bottled, generic","directions":"Preheat oven to 220C (425F).
Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
Add the lemon juice and water.
Pulse just until moist crumbs form.
Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.
Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then \"unroll\" it into the dish, it's less likely to break this way.
I take an egg and separate the yolk from the white -- and using a pastry brush, I \"paint\"the pastry base with some of the egg yolk.
Don't use it all because you will need some of it to paint the lid of the pie too.
This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added.
(Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.
Now roll out your second disk of dough and carefully place this on top of your pie.
(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry \"lid\") and then I use a fork to push the edges together.
After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some \"leaves\" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
Then I add a tablespoon of water to the last of the egg yolk and gently \"paint\" the whole top of the pie.
Lastly, use the fork to poke some holes around the pastry to let the steam out.
Put into the oven and bake according to the instructions for the recipe you are making.
In the demonstration photo series I made Australian Meat Pie(recipe #21726) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220C (425F) and then 180C (350F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly.
Et Voila !
and so EASY !","url":"https://recipe.bluelayer.org/recipe/53500/classic-pie-crust-idiot-proof-step-by-step-photo-tutorial"},{"id":"53493","title":"Pistachio Brittle","ingredients":"butter, without salt
water, bottled, generic
sugars, granulated
syrups, corn, light
salt, table
nuts, pistachio nuts, raw
leavening agents, baking soda
vanilla extract","directions":"Grease a cookie sheet and a spatula with butter or if you have a silicone baking sheet line a cookie sheet with it.
In a heavy medium saucepan combine butter, water, sugar and corn syrup.
Clip a candy thermometer to the saucepan.
Cook over high heat until the mixture reaches 310 F which should take about 15 minutes.
To prevent the sugar from crystallizing wash down the pan several times with a pastry brush that has been dipped in water.
When the mixture is almost up to temperature, in a small bowl combine the baking soda and the vanilla.
Once the mixture reaches 310 F quickly stir in the pistachios and the salt with a wooden spoon or silicone spatula.
Make sure the nuts are completely coated.
Add the vanilla and baking soda mixture over the heat and stir.
The mixture will start to stiffen.
Once the brittle is cooked you need to work very quickly before it set up.
Pour the brittle out onto the prepared cookie sheet and spread it out with a wooden spoon or a silicone spatula.
Set it aside to cool.
TIP: Have ready another cookie sheet, another silicone baking mat and a pair of good potholders.
Place the cookie sheet upside down on the counter and put the baking mat on it right side up (stickiest side up).
Right after you pour and spread the brittle flip the extra pan with the baking mat on top of the brittle so that the stickier side is on top of the brittle.
Press down hard with the potholders the pan will get hot so be sure to use potholders.
Press evenly to shape the brittle so it comes out the same thickness.
After 5 minutes run a buttered spatula under the brittle to loosen it.
Set it aside to cool completely.
When it's cooled break it into pieces.
Store in an airtight container between sheets of wax paper or parchment paper.
In hotter weather store it in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/53493/pistachio-brittle"},{"id":"53491","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F.
Place the flour and chilled butter in a medium mixing bowl.
Work the butter into the flour with a pastry cutter, a fork, or your fingertips until the butter pieces are a little larger than an English pea, but not larger than a lima bean.
If you are using your fingers, work quickly so that the heat of your hands won't melt the butter.
Pour in all of the buttermilk and, using light pressure, fold the mixture a few times with a plastic spatula until it holds together.
Do not overmix.
In order to make light biscuits, it is important to work the dough as little as possible.
Turn the dough out onto a floured board and knead it quickly and gently 6 to 10 times or until it begins to be almost homogenized.
There will be large pieces of butter throughout.
Sprinkle a little flour under the dough so that it won't stick to the board and lightly dust the top of the dough so that it won't stick to the board and lightly dust the top of the dough so that it won't stick to the rolling pin.
Roll the dough out to about 1/2-inch thickness.
Cut the dough into 2-inch rounds, place on an ungreased baking sheet, and bake in the preheated oven for about 15 minutes.
I like the biscuits to be crispy and brown on the top and bottom, but not dry in the middle.
Remove the baking sheet from the oven and brush the tops of the biscuits with the melted butter.
Serve right away.
Now comes the important part: deciding how many biscuits you want to eat.
When they are served, take that many.
Then, instead of using a knife to cut them, use your fingers to separate the tops from the bottoms.
Butter the centers lavishly and replace the tops.
Another taste treat, a southern tradition that has all but become history, is to mix together equal parts sorghum and butter with a fork and spread on your hot biscuits.
If you can't find sorghum, use regular molasses.
The results won't be quite as exquisite, but you'll get the idea.","url":"https://recipe.bluelayer.org/recipe/53491/buttermilk-biscuits"},{"id":"53486","title":"Strawberry and Rosemary Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, rosemary, dried
salt, table
butter, without salt
cream, fluid, heavy whipping
jams and preserves, apricot
lemon juice, raw
sugars, powdered","directions":"Place an oven rack in the middle of the oven and preheat the oven to 375F.
Line a baking sheet with parchment paper.
Set aside.
In the bowl of a food processor, pulse together the flour, granulated sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.
With the machine running, gradually pour in the heavy cream and process until the mixture forms a dough.
On a lightly floured work surface, roll out the dough into a 10-inch circle thats 1/2 inch thick.
Using a 3-inch heart-shaped or similarly sized cookie cutter, cut out pieces of dough and place on the prepared baking sheet.
Gently knead together any leftover pieces of dough and roll out to 1/2 inch thick.
Cut the dough with the cutter and place on the baking sheet.
Using your index finger or a small, round measuring spoon, gently make an indentation in the center of each scone.
Spoon a heaped 1/2 teaspoon of jam into each indentation.
Bake for 18 to 20 minutes, or until the edges of the scones are golden brown.
Transfer the cooked scones onto a wire rack.
Cool for 30 minutes.
In a medium bowl, mix together the lemon juice and confectioners sugar until smooth.
Gradually add 1 to 2 tablespoons water until the mixture is thin enough to drizzle.
Using a spoon, drizzle the glaze over the scones.
Place the scones on a wire rack for about 30 minutes until the glaze has set.
Store in an airtight container for up to 2 days.
The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl.
Add the butter.
Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal.
Gradually stir in the heavy cream until the mixture forms a dough.","url":"https://recipe.bluelayer.org/recipe/53486/strawberry-and-rosemary-scones"},{"id":"53373","title":"Walnut Crumb Topping","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
nuts, walnuts, english","directions":"In a large bowl, combine the flour, brown sugar, cinnamon, and salt.
Using a pastry blender, incorporate the butter by cutting it in to the flour until the butter forms small, pea-size pieces.
Add in the chopped walnuts, using your fingers to gently incorporate them into the crumb base.
Pair this topping with a traditional pastry pie shell and the filling of your choice.
Once the filling has been placed in the pie shell, distribute the walnut crumb topping evenly over the filling until it is completely covered.
Bake as directed.","url":"https://recipe.bluelayer.org/recipe/53373/walnut-crumb-topping"},{"id":"53366","title":"Extra-Flaky Southern Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
butter, without salt
butter, without salt","directions":"Preheat oven to 450 (500 if using a convection oven).
Line a large baking sheet with parchment paper.
In bowl, combine flour, cream of tartar, baking soda and salt.
Cut cold butter or shortening into dry ingredients with a pastry blender.
(Mixture will resemble coarse crumbs, with no large chunks of butter.)
If butter gets very soft at this point, refrigerate mixture for 20 minutes.
Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
Dough should be soft and moist; add remaining 1/4 cup as needed.
Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
Roll or pat dough into a 14-by-10-inch rectangle.
With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
Turn dough so short side faces you.
Pat into a 9-by-12-inch rectangle.
In same manner, spread again with 3 tablespoons soft butter and fold letter style.
Turn once more in the same manner.
Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
Work quickly and gently so as not to overwork dough.
Pat dough into rectangle 3/4-inch thick on floured surface.
Cut into squares with a sharp chef's knife.
Place on pan, 1 inch apart.
Lightly brush tops with melted butter.
Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
Serve hot, warm or room temperature.","url":"https://recipe.bluelayer.org/recipe/53366/extra-flaky-southern-buttermilk-biscuits"},{"id":"53231","title":"Lattice-Topped Apple-Apricot Cobbler for a Crowd","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
apples, raw, with skin
apricots, dried, sulfured, uncooked
sugars, granulated
sugars, brown
orange juice, raw
butter, without salt","directions":"Pastry, in a large bowl, mix the flour, sugar and salt to combine.
Cut the butter into about 16 pieces and scatter over the flour mixture.
With a pastry blender, cut in the butter until pieces range in size from cornmeal to small peas.
Tossing the mixture with a fork, add the milk 1 tablespoon at a time, until dough sticks together.
Less milk might be sufficient, or mix in a little additional milk, if needed.
With your hands, gather the dough into a ball and divide it into 2 equal portions; shape each into a flat disc and wrap each in plastic wrap.
Refrigerate at least 2 hours before rolling.
Adjust rack to lower third of oven.
Preheat oven to 375 degrees F.
Filling, in a large bowl, toss the fruits.
Add the sugars; toss gently.
Add the zest; toss gently to mix thoroughly.
Spoon fruits into a 9 x 13 x 2-inch baking dish or pan.
Dot with butter.
Lattice crust, on a lightly floured surface, roll half the dough into a 71/2 x 13-inch rectangle, 1/8-inch thick.
With a fluted pastry wheel or sharp knife, cut it into 6 (13 x 11/4-inch) strips.
Roll the remaining dough into a 10 x 9-inch rectangle, 1/8-inch thick; cut it into 8 (9 x 11/4-inch) strips.
Weave a lattice top over the fruit, spacing the strips evenly.
If desired, sprinkle the crust with additional granulated sugar.
Bake 35 to 45 minutes, or until the crust is golden brown and the fruit juices are bubbly.
Serve warm or at room temperature with vanilla ice cream or lightly whipped heavy cream, the same day as baked.
A variety of fruits such as pears, nectarines, plums, figs, peaches, pitted cherries, blackberries or raspberries can be substituted for the apricots.","url":"https://recipe.bluelayer.org/recipe/53231/lattice-topped-apple-apricot-cobbler-for-a-crowd"},{"id":"53227","title":"Cheddar Cheese Biscuits With Chives","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cheese, cheddar
chives, raw
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
honey","directions":"Preheat oven to 450˚.
Sift flour, salt, baking powder, and baking soda into a medium-sized bowl.
Add cheese and chives.
Toss to evenly distribute.
Cut butter into flour mixture using a pastry cutter or two knives.
Mixture should resemble coarse meal.
Make a well in the middle of the flour mixture and pour in the buttermilk.
Stir quickly and lightly with a fork until mixture just comes together, about 1/2 minute.
Turn dough out onto a flat surface and very lightly knead until dough comes together (again, about 1/2 minute).
If you need to add a sprinkling of flour to help with kneading, that's fine.
Pat dough out to a thickness of approximately 3/4 inch.
Cut biscuits with a 2-inch biscuit cutter or sharp knife.
Place on a lightly oiled cookie sheet.
Bake for 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/53227/cheddar-cheese-biscuits-with-chives"},{"id":"53219","title":"Grandmother Bread (Crusty) in a Crock Pot","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, combine water, yeast, sugar, and salt.
Let sit five to ten minutes.
Stir in the first cup and a half of flour with a heavy spoon.
Add the rest of the flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily.
Next, add a little more flour and begin kneading.
Keep adding flour and kneading until the dough is smooth and elastic ( It doesn't need a lot more flour, just enough so that it's not sticking to the pastry board).
Let dough rise in a greased bowl covered with a damp, clean kitchen towel until doubled.
(Usually, about thirty minutes to an hour.
).
Uncover bowl, sprinkle in a little more flour and knead again.
With floured hands, shape dough into a ball and place in a greased 3 1/2-quart crock pot.
Turn the crock pot on High.
(The bread will rise as the crock pot heats up.
).
Keep the lid just barely off the pot to keep steam from building up and making your crusty soggy.
(Try using a toothpick to keep the lid open just a bit).
Cook it for one hour on the first side.
Dump the bread out onto a wire rack.
Turn over and put it back in the crock pot and cook for another hour, covered with the lid just barely off.
Turn out onto wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/53219/grandmother-bread-crusty-in-a-crock-pot"},{"id":"53167","title":"Baklava With Cream Filling (Muhallebili Baklava) Recipe","ingredients":"phyllo dough
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
salt, table
semolina, unenriched
sugars, granulated
water, bottled, generic
lemon juice, raw","directions":"Preheat oven to 350 F after the filling has been prepared.
Divide the pastry into 2-equal parts.
Lay 1 sheet on a well-buttered 11 x 16 inch baking pan.
Brush surface generously with melted butter.
Lay second sheet on top of first and butter.
Repeat till half of the pastry sheets have been used.
Cover unused half of pastry sheets with a kitchen cloth to prevent drying.
Prepare the filling: Over medium heat bring lowfat milk, sugar and salt to a boil in a saucepan.
Add in farina by sprinkling in a little at a time, stirring constantly till the mix thickens and the farina is well cooked.
Spread the warm farina mix proportionately over the entire surface of pastry sheets.
Again build up the remaining half of the pastry sheets, buttering each surface generously, on top of farina.
Pour the remaining butter over the top.
Cut pastry sheets into 24 equal squares.
Bake for 40 to 45 min or possibly till light golden brown.
While the baklava is cooking prepare syrup: Place sugar, water, and lemon juice in a saucepan.
Cook over medium heat, stirring constantly, till sugar is dissolved.
Bring to a boil and simmer for 15 min without stirring.
Remove from heat and allow to cold.
Remove baklava from oven.
Pour off all excess butter by tilting the pan.
Cook for 10 min.
Brush surface lightly with some of the liquid removed butter to give luster to the pastry.
Pour syrup over a little at a time, till all is absorbed.
Allow to cold for several hrs.","url":"https://recipe.bluelayer.org/recipe/53167/baklava-with-cream-filling-muhallebili-baklava-recipe"},{"id":"53131","title":"Caramel Pecan Clusters","ingredients":"nuts, pecans
cream, fluid, heavy whipping
syrups, corn, light
sugars, brown
sugars, granulated
butter, without salt
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line 2 baking sheets with aluminum foil.
On the baking sheets, arrange 60 clusters of 4 pecan halves each, with 1 inch of space between the clusters.
Set aside.
In a 2-quart heavy-bottomed saucepan over medium heat, combine the cream, corn syrup, brown sugar, granulated sugar, and butter.
Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 246F on the thermometer (15 to 20 minutes), stirring constantly.
Remove the pan from the heat and stir in the vanilla.
Pour the caramel into a 2-quart mixing bowl and stir to cool slightly (about 1 minute).
Spoon a tablespoon of caramel onto the center of each pecan cluster.
Let the caramel set completely at room temperature (about 30 minutes).
Line 2 baking sheets with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Spoon a tablespoon of chocolate over the caramel on each turtle, or dip a turtle into the chocolate, coating it completely.
With a fork or dipper, remove the turtle from the chocolate, carefully shake off the excess chocolate, and turn the turtle out onto the paper.
Repeat with the remaining turtles.
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
In a tightly covered container wrapped in several layers of aluminum foil, the candies will keep for 1 month in the refrigerator or 2 months in the freezer.
They are best eaten at room temperature.
Substitute whole, unblanched almonds or walnut halves, for the pecans.
Substitute milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/53131/caramel-pecan-clusters"},{"id":"53105","title":"Old Fashioned ShooFly Cake","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table
sugars, brown
sugars, granulated
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic
molasses
leavening agents, baking soda","directions":"Preheat oven to 350 degrees F.
Grease and flour a 9-by-13-inch baking pan.
Mix the flour, spices, salt and sugars, then cut in the shortening and butter with a pastry blender or similar tool until the mixture is the consistency of fine crumbs.
Set aside 1 cup of the mixture.
In another bowl, pour the boiling water over the molasses and stir until dissolved.
Stir in the baking soda.
When the bubbling subsides, add to the dry ingredients and stir until smoothly blended.
Pour the batter into the prepared pan.
Give the pan a good thunk to settle contents, and drag a knife a few times through the center of the batter from the outside to the middle to help the cake rise evenly.
Sprinkle with reserved cup of crumbs.
Bake for about 50 minutes, or until a toothpick inserted into the cake comes out clean.","url":"https://recipe.bluelayer.org/recipe/53105/old-fashioned-shoofly-cake"},{"id":"53074","title":"No-Knead Baguette -- Using Recipe #309834","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Refer to Recipe #309834 for instructions to prepare the dough necessary to make the baguette.
Preheat Oven to 450 degrees with a baking stone placed on the middle rack.
Place an empty broiler try on any other shelf that won't interfere with the rising bread.
With wet hands, pull up one end of the refrigerated dough (Recipe #309834).
Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
Lightly dust the ball of dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
Once it's cohesive, begin to stretch and elongate the dough, dusting with additional flour as necessary.
You may find it helpful to roll it back and forth with your hands on a flour-dusted surface.
Form a cylinder approximately 2 inches in diameter.
If the loaf will not fit on your pizza peel or stone, cut it in half to make two smaller baguettes.
Place the loaf/loaves on a pizza peel covered with whole wheat flour (do not use cornmeal as it's flavor is too strong for baguettes) and allow to rest for 20-30 minutes.
After the dough has rested, paint water over the surface or the loaf using a pastry brush.
Using a serrated bread knife slash the top with longitudinal cuts that move diagonally across the loaf.
Slide the loaf directly onto the hot stone.
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
Bake for about 25 minutes or until deeply browned and makes a hollow sound when 'thumped'.
Allow to cool on a rack before cutting.","url":"https://recipe.bluelayer.org/recipe/53074/no-knead-baguette-using-recipe-309834"},{"id":"53070","title":"Pastry Dough","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
water, bottled, generic","directions":"Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If it doesnt hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
Do not overwork dough, or pastry will be tough.
Gather all dough together with pastry scraper.
Press into a ball, then flatten into a 5-inch disk.
Wrap dough in plastic wrap and chill until firm, at least 1 hour.
If youre making two desserts that call for this pastry dough, you can make a double batch.
Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.","url":"https://recipe.bluelayer.org/recipe/53070/pastry-dough"},{"id":"52987","title":"Buko (Young Coconut) Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, corn, peanut, and olive
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
cheese, parmesan, hard","directions":"To prepare the crust:.
Combine flour and salt.
Blend in oil thoroughly using a fork.
Sprinkle with water.
Continue \"cutting\" with a fork until flour mixture forms tiny lumps.
Form flour mixture into a ball.
Divide dough into 2 equal portions.
Roll out to make 2 crusts.
Cover bottom of pie pan with one crust.
Cut excess.
Prick bottom pastry all over with fork.
Bake in preheated oven at 450F for 12-15 minutes or until golden brown
To prepare the filling:
Combine all ingredients except cheese and cook over low heat.
Continue stirring until thick.
Pour mixture into pastry-lined pie pan.
Top filling with the second crust.
Seal ends all around with a fork.
Bake at 400 F until top crust turns golden brown.
Sprinkle grated cheese on top.
Bake for additional 5 minutes.
Serve hot or cold.","url":"https://recipe.bluelayer.org/recipe/52987/buko-young-coconut-pie"},{"id":"52983","title":"Fresh Berry Crumb Pie","ingredients":"nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
cornstarch
goji berries, dried","directions":"To prepare crumb crust/topping, spread nuts in a medium baking pan.
Roast the nuts, stirring occasionally, until toasted, about 10 min.
Remove nuts from the oven and turn out onto a cloth towel.
Rub off and discard the papery skins.
Increase the oven temp to 450F (230C).
In a food processor fitted with the metal blade, process the nuts.
In a large bowl, mix together the nuts, flour, and sugar.
Using a pastry blender or two knives, cut the butter into the flour mixture until coarse crumbs form.
To prepare the filling, in a medium bowl, mix together the sugar.
Gently fold in the berries.
Spoon the berry mixture into the crust, spreading evenly.
Sprinkle the berry mixture evenly with the remaining crumb.
Bake until topping is golden and bubbly, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/52983/fresh-berry-crumb-pie"},{"id":"52953","title":"Cooking Light's Flaky Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
honey","directions":"Preheat oven to 400.
Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended.
Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
Reroll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
Bake at 400 for 12 minutes or until golden.
Remove from pan; cool 2 minutes on wire racks.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/52953/cooking-lights-flaky-buttermilk-biscuits"},{"id":"52946","title":"Blueberry Bliss Crisp","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
blueberries, raw
sugars, brown
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
nuts, pecans
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"In mixing bowl combine rice, blueberries and 3 tablespoons sugar.
Preheat oven to 375F degrees.
Grease 8 glass custard cups or 8x8\" baking dish with margarine.
Spoon rice mixture into cups or baking dish; set aside.
Combine flour, remaining sugar, pecans and cinnamon in bowl.
Cut in margarine with pastry blender until mixture resembles wet sand.
Sprinkle over rice mixture.
Bake 20 minutes or until thoroughly heated.","url":"https://recipe.bluelayer.org/recipe/52946/blueberry-bliss-crisp"},{"id":"52934","title":"Brewer's Yeast and Buttermilk Mask","ingredients":"leavening agents, yeast, baker's, active dry
yogurt, greek, plain, nonfat","directions":"Combine yeast and buttermilk in a container until it is a smooth paste.
Spread over your face and neck (a pastry brush or soft paintbrush reserved for this purpose works well).
Leave on until dry, about 15-20 minutes.
Rinse off with cool water and pat your face dry.","url":"https://recipe.bluelayer.org/recipe/52934/brewers-yeast-and-buttermilk-mask"},{"id":"52917","title":"Cranberry Cornbread Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberries, dried, sweetened","directions":"Preheat oven to 400 degrees.
Grease a large cookie sheet.
Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed.
Cut butter into flour mixture with a pastry blender until coarse crumbs form.
Add milk and stir with fork just until a sticky dough forms.
Gently stir sweetened dried cranberries into dough.
Turn the dough out onto a floured surface and knead gently about 10 times.
Pat dough into a 1/2-inch thick circle.
Cut out dough circles with 2 1/2-inch biscuit cutter and place on cookie sheet.
Bake 14 to 18 minutes or until golden brown.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/52917/cranberry-cornbread-scones"},{"id":"52898","title":"Sweet Zucchini Crumble","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
squash, summer, zucchini, includes skin, raw
lemon juice, raw
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Preheat the oven to 350F.
Stir the flour, 2 cups of the sugar, and salt in a large bowl until well combined.
Add the shortening or butter and cut it into the flour with a pastry blender or your fingertips until the mixture looks like coarse oatmeal.
Pour half of the mixture into a inch cake pan.
Using your fingers or a rubber spatula, press the mixture evenly into the bottom of the pan.
Bake for 10 minutes.
Remove the pan from the oven and set it aside.
Combine the zucchini and lemon juice in a large pot over high heat and cook until zucchini is tender, 8 to 10 minutes.
Stir in the remaining 1 cup of sugar, cinnamon, and nutmeg.
Simmer for 1 minute more.
Stir in 1/2 cup of the reserved flour mixture and continue to cook, stirring constantly, until mixture thickens.
Remove the pot from the heat to cool for 10 minutes.
Pour the zucchini mixture over the baked crust and sprinkle with the remaining flour mixture.
Return the pan to the oven and bake until it is lightly browned and bubbly, 40 to 45 minutes.","url":"https://recipe.bluelayer.org/recipe/52898/sweet-zucchini-crumble"},{"id":"52853","title":"Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Put flour into a mixing bowl with the butter.
Using a pastry cutter, cut the butter into the flour.
add salt and water.
Mix until dough is formed.
Roll out on flat surface.
Bake at 375 degrees until brown.","url":"https://recipe.bluelayer.org/recipe/52853/homemade-pie-crust"},{"id":"52845","title":"Double Berry Almond Crisp (Vegan & Gluten-Free)","ingredients":"blueberries, raw
blackberries, raw
sweetener, syrup, agave
oats
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat the oven to 375 F.
Mix blueberries, blackberries, and agave nectar in a bowl and cover with a sheet of plastic warp.
Let it sit for 1 hour or longer.
In a separate bowl, whisk together oats, oat flour, almonds, coconut sugar, and cinnamon.
Add coconut oil and sweetened applesauce and mix with a pastry blender or fork until everything is evenly distributed.
Grease a standard size pie baking dish with coconut oil.
Add berries into the baking dish and distribute them evenly.
Put the topping over the berries and spread evenly.
You will probably have about 1/2 cup left over.
Bake in the oven for 30 minutes or until the top of the crisp is golden brown.","url":"https://recipe.bluelayer.org/recipe/52845/double-berry-almond-crisp-vegan-gluten-free"},{"id":"52722","title":"Homemade Fruit Leather","ingredients":"strawberries, raw
water, bottled, generic
lemon juice, raw
sugars, granulated
oil, olive, salad or cooking","directions":"Preheat the oven to 150 -170 degrees F.
Place the fruit in a medium saucepan with the water and lemon juice.
Simmer on medium heat, mostly covered, until they are very soft and mushy.
Stewing the fruit helps it retain its color.
3.Transfer the fruit pulp mixture to a food processor or blender and blend until smooth.
If it is a fruit with seeds, a food mill will remove the seeds more easily than a food processor and strainer.
Taste the fruit at this point, and add the sugar if it is not sweet enough.
Keep in mind that as the fruit leather dries, it will concentrate the natural sugars in the fruit and become sweeter on its own.
Add a small amount of water to the mixture if necessary so that it has a pourable consistency.
Cover a baking sheet with plastic or a silicon baking pad.
The temperature of the oven is low enough not to affect the plastic.
Spray or brush your baking sheet with the vegetable oil, then spread the fruit puree onto the sheet tray with an offset spatula or knife to 1/8-1/4 inch thickness.
Place it in the oven for 6-8 hours.
Make sure there is air circulating to prevent scorching.
Alternatively place it in the sun for 6-8 hours.
Invert the fruit leather onto another baking sheet that has been covered in plastic or silicon baking pad and oiled, and remove the first lining.
Place in the oven or sun for another 6-8 hours.
If it becomes too brittle at any point, simply brush on water with a pastry brush to rehydrate it.
Cool the sheet tray and cut the fruit leather into desired sizes.
Dust with corn starch to prevent sticking, cover in plastic and store in a cool place in a sealed container.","url":"https://recipe.bluelayer.org/recipe/52722/homemade-fruit-leather"},{"id":"52707","title":"British Fig Rolls - Almost Better Than Shop Bought!","ingredients":"figs, dried, uncooked
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table","directions":"Lightly grease a baking sheet.Pre-heat oven to 175C/350F/Gas Mark 5.
Put the figs in a saucepan with 300 ml (1/2 pint) water.
Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced.
Set aside to cool, then puree in a blender or food processor.
Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches).
Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices.
Turn the rolls over and place on the prepared baking sheet.
Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/52707/british-fig-rolls-almost-better-than-shop-bought"},{"id":"52668","title":"Cheese Straws","ingredients":"cheese, parmesan, hard
cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 375 degrees.
Grease 3 baking sheets.
Beat the cheeses and butter together until VERY smooth-no chunks.
Mix in flour, salt and cayenne.
Roll out the dough to 1/4 inch thick on a floured board.
Color should be uniform.
With a sharp knife or pastry wheel cut dough into 3/4 inch wide and 3 1/2 inch long strips.
Place on cookie sheet, not touching.
Bake for 8 to 10 minutes.
Watch carefully, you dont want them to brown.
Remove and cool on a rack.
Store in a tightly covered container for 1 week at room temp or 3 months in the freezer (any longer and they taste stale).","url":"https://recipe.bluelayer.org/recipe/52668/cheese-straws"},{"id":"52667","title":"BH&G Apple Slab Pie W/ Crumb Topping","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
apples, raw, with skin
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, pecans","directions":"Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside.
For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt.
Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork.
Push moistened dough to side of bowl.
Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened.
Using your fingers, gently knead the dough just until a ball forms.
Preheat oven to 375F On a lightly floured surface, roll dough into a 19x13-inch rectangle.
Wrap it around the rolling pin; unroll it into the prepared baking pan.
Ease dough into the pan and up the sides, being careful not to stretch it.
Trim dough to 1/2 inch beyond edge of pan.
Fold dough edge over and flute as desired.
In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples.
Toss lightly until apples are coated.
Spoon apple mixture into dough-lined pan; spread evenly.
Sprinkle with Crumb Topping (pan will be full).
Bake for 40 to 45 minutes or until apples are tender.
If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking.
Cool slightly in pan on a wire rack.
Serve warm or cool completely.
Cut into rectangles.
Makes 25 servings.
Topping:.
In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour.
Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs.
Stir in chopped pecans.
To Bake Ahead:.
Bake and cool as directed.
Cover and let stand at room temperature for up to 24 hours; or chill for up to 3 days.
Return to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/52667/bh-g-apple-slab-pie-w-crumb-topping"},{"id":"52647","title":"Sesame Orange Scones","ingredients":"seeds, sesame seeds, whole, dried
orange juice, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
orange juice, raw
sugars, granulated","directions":"Heat oven to 425'F.
Grease baking sheet.
Set aside 1 tablespoon sesame seeds and 1 tablespoon orange rind.
In large bowl, combine flour, remaining sesame seeds and orange rind, the brown sugar, baking powder, and salt.
With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
Reserve 1 tablespoon orange juice.
Add remaining orange juice to dry ingredients and mix lightly with fork until mixture clings together and fon-ns a soft dough.
Turn dough out onto lightly floured surface and knead gently 5 or 6 times.
Divide dough in half, With lightly floured rolling pin, roll one half of dough into a 7-inch round.
Cut into 4 wedges.
Repeat with remaining half of dough.
Place scones, 1 inch apart, on greased baking sheet.
Pierce tops with tines of fork.
In small saucepan, heat reserved orange juice and the granulated sugar to boiling; stir in reserved orange rind and brush over tops of scones.
Sprinkle with reserved sesame seeds.
Bake scones 15 to 18 minutes or until golden brown.
Brush again with orange glaze.
Serve warm
Reserve 1 tablespoon orange juice.
Add remaining orange juice to dry ingredients and mix lightly with fork until mixture clings together and fon-ns a soft dough.
Turn dough out onto lightly floured surface and knead gently 5 or 6 times.
Divide dough in half, With lightly floured rolling pin, roll one half of dough into a 7-inch round.
Cut into 4 wedges.
Repeat with remaining half of dough.
Place scones, 1 inch apart, on greased baking sheet.
Pierce tops with tines of fork.
In small saucepan, heat reserved orange juice and the granulated sugar to boiling; stir in reserved orange rind and brush over tops of scones.
Sprinkle with reserved sesame seeds.
Bake scones 15 to 18 minutes or until golden brown.
Brush again with orange glaze.
Serve warm","url":"https://recipe.bluelayer.org/recipe/52647/sesame-orange-scones"},{"id":"52628","title":"Cheddar Bacon Beer Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
bacon, meatless
cheese, cheddar
alcoholic beverage, beer, regular, all","directions":"Preheat the oven to 450 F. Line a baking sheet with parchment paper or a Silpat liner.
In a large bowl, mix together the flour, salt, baking soda and baking powder until well combined.
Grate in the frozen butter (or cut it in with a pastry cutter until the mixture resembles coarse crumbs; I find grating faster and easier) and mix it together gently.
Stir in the bacon and the cheddar cheese.
Pour in the beer and stir until the dough comes together in a ball.
Move the dough to a lightly floured counter top.
With lightly floured hands, shape the dough into a rough rectangle, about one inch thick.
Lift one end up and fold it in half.
Turn the dough a quarter turn and press it out into a one-inch thick rectangle again.
Repeat this folding and turning process 5-6 times.
Add a bit more flour underneath and on your hands if it gets too sticky.
Press out one last time into a one inch thick rectangle.
Cut out the biscuits with a 2.5 inch wide circle biscuit cutter, making sure to cut straight down and not twist at all when youre cutting, as this will seal the edges and they wont rise well in the oven.
Place the biscuits on the prepared baking sheet and repeat the process with the scraps.
If you dont have a biscuit cutter, you can just cut them in squares with a sharp knife, pressing straight down.
Bake for 15-20 minutes, or until risen and lightly browned on top.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/52628/cheddar-bacon-beer-biscuits"},{"id":"52610","title":"Fresh Peach Blueberry Cobbler","ingredients":"peaches, yellow, raw
lemon juice, raw
blueberries, raw
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
vanilla extract","directions":"Preheat oven to 400.
In a large bowl, combine peaches and lemon juice; mix gently.
Add blueberries, sugar, cornstarch; mix to combine.
Spoon into an ungreased 9\" square pan and bake for 15 minutes.
Meanwhile, in a separate bowl, combine flour, sugar and baking powder;.
cut in margarine with a pastry blender or fingers.
Stir in milk and vanilla.
Drop batter in spoonfuls over fruit (it will spread).
Bake for an additional 30 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/52610/fresh-peach-blueberry-cobbler"},{"id":"52560","title":"Old-World Raspberry-Cheese Squares","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
butter, without salt
cheese, cheddar
jams and preserves, apricot
nuts, walnuts, english","directions":"Preheat the oven to 350 degrees.
In a medium-size bowl, combine the flour, baking powder, salt and brown sugar.
Using two knives or a pastry blender, cut in the butter or margarine until the mixture resembles crumbs.
Stir in the cheese.
Remove 3/4 cup of the mixture and set aside.
Press the remaining mixture evenly into the bottom of an 8-inch-square baking pan.
Spread the jam evenly over the crust.
Sprinkle with the nuts and then the reserved crumb mixture.
Press gently.
Bake 25 to 30 minutes or until golden.
Cool completely in the pan.
Cut the cooled pastry into 2-by-1-inch bars.
Store, well-wrapped, in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/52560/old-world-raspberry-cheese-squares"},{"id":"52541","title":"Autumns Caramel Apple Crisp","ingredients":"butter, without salt
sugars, brown
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
oats
apples, raw, with skin
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
vanilla extract
cream, whipped, cream topping, pressurized","directions":"For the topping: Place chilled butter in a large bowl and using a pastry cutter (or a food processor), cut through the pieces.
Add brown sugar, Turbinado sugar, salt, flour, and oatmeal, continuing to cut with the blade.
When mixed, cover with plastic wrap and refrigerate.
Do not over-blend.
A little chunky is good.
For the apple crisp: Preheat oven to 350 degrees F. Peel and core the apples and cut them in 1/8 inch thick-crescent-shaped sizes.
(3 1/2 pounds of apples will yield about 8 cups slices.)
In a mixing bowl, gently toss together the apple slices, sugar, lemon juice, cinnamon, and vanilla.
Set aside at room temperature until the apples begin to give off their juices, about 10 minutes.
Transfer the apple mixture to a 2-quart greased glass baking dish;.
Spread it out well, filling to all the corners.
Pour caramel syrup back and forth over the apples.
Remove the crumb mixture from the refrigerator.
Take a handful and squeeze tightly to compress it into a solid piece, then hold the compressed topping over the baking dish and crumble it by hand into small pieces, strewing them over the apples.
Repeat with the remaining topping.
Place the baking dish directly on the oven rack and bake until the apples are bubbling and the crisp is nicely browned.
When the crisp is done, leave it at room temperature until it cools enough to cut into individual servings, about 20 minutes.
Serve with your favorite ice cream or fresh whipping cream.
Note: There are many version of apple crisp but the Turbinado sugar in this recipe helps create a lovely caramel flavoring alongside the syrup.","url":"https://recipe.bluelayer.org/recipe/52541/autumns-caramel-apple-crisp"},{"id":"52510","title":"Italian Meringue Buttercream","ingredients":"sugars, granulated
water, bottled, generic
egg, white, raw, fresh
butter, without salt","directions":"Separate the egg whites and put them into the mixer bowl.
In a heavy bottom pot, add the water and almost all the sugar, except for about 2 oz.
Add the remaining sugar to the egg whites.
Cook the sugar and water to 245 degrees F, or if you're at high altitude, about 238 degrees F. Have the pastry brush and bowl of water near the stove.
Stir the sugar and water until the sugar is mostly dissolved.
Dip the pastry brush in the water and run it around the inside of the pot to dissolve any crystallized sugar.
Continue doing this.
Turn the electric mixer with the egg whites on high, so that when the sugar mixture reaches the right temperature the egg whites will be at soft peaks.
I usually turn it on when the sugar mixture reaches 200 degrees F.
When the sugar mixture reaches the right temperature, and the egg whites are at soft peaks, take the pan over and SLOWLY pour the sugar mixture down the side of the bowl into the egg whites while the mixer is still whipping the egg whites.
If you pour too fast the egg whites will curdle.
Avoid spilling the sugar mixture on the whisk, or you'll get hard chunks in your buttercream.
Once the sugar mixture is completely poured into the egg whites, turn the mixer down to low until the meringue is completely cool.
About 20 minutes.
Once the meringue is completely cooled, slowly add the butter at medium speed, one piece at a time until completely incorporated.
Turn the mixer up to high and mix until the butter is emulsified.
The buttercream will look like it's separating, but keep mixing it.
Once it comes together again, mix it on high for about 5 minutes.
At this point you can make any variations to the recipe.
Or just use the buttercream.
Variations: Spiced Buttercream--Add cinnamon, cloves, nutmeg, and ginger to taste.
Chocolate Buttercream--Melt bittersweet or semisweet chocolate over a bain marie.
Add just enough chocolate so you can taste it, but the buttercream still retains its stiffness.
After you add the chocolate you'll need to whip the buttercream until it's at soft peaks again.
Refridgerate any buttercream.","url":"https://recipe.bluelayer.org/recipe/52510/italian-meringue-buttercream"},{"id":"52480","title":"Honey Glaze","ingredients":"honey
lemon juice, raw","directions":"Heat honey until it's liquid.
Stir in lemon juice.
Apply glaze to pastry while warm or cool.","url":"https://recipe.bluelayer.org/recipe/52480/honey-glaze"},{"id":"52443","title":"Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
cream, whipped, cream topping, pressurized","directions":"Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan.
Stir over medium heat until sugar dissolves.
Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
Remove from heat.
Carefully add cream (you may want to stand back mixture will bubble vigorously).
Stir sauce over low heat until any caramel bits dissolve and sauce is smooth.
(Can be prepared 1 day ahead.
Cover and refrigerate.
Rewarm over medium-low heat just until pourable, then let caramel sauce cool to room temperature.)","url":"https://recipe.bluelayer.org/recipe/52443/caramel-sauce"},{"id":"52427","title":"Elsas Scottish Oat Cakes","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
salt, table
leavening agents, baking soda
butter, without salt
water, bottled, generic","directions":"Combine dry ingredients in large bowl.
Cut in butter with a knife or pastry cutter until coarse, mealy crumbs form.
Add the ice cold water and stir vigorously with a fork until dough comes together.
(The process is very similar to making biscuits, shortcakes and the likedont overwork the dough.)
Transfer to a lightly floured surface, and shape dough into a ball.
Take about a quarter of the dough from the ball, and roll it out to be 1/4 to 1/2 inch thick.
(Grammie emphasized that you dont want to over-handle the dough, thus she only rolled and cut a quarter of the dough at a time.)
Cut into circles with a biscuit/cookie cutter or inverted drinking glass, or cut into strips with a pizza cutter.
Place on parchment-lined baking sheets for baking.
Repeat with remaining dough.
Bake at 350 degrees F until golden (check at 8 minutes).
Makes about 2 dozen.
Adapted from a family recipe handed down to me by Elsa and Christy Hodder.","url":"https://recipe.bluelayer.org/recipe/52427/elsas-scottish-oat-cakes"},{"id":"52371","title":"Macadamia-Coconut Crumb Topping","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw","directions":"In a large bowl, mix together the flour, brown sugar, cinnamon, and salt.
Using a pastry blender, incorporate the butter by cutting it in to the flour until the buter forms small, pea-size pieces.
Add the coconut and macadamia nuts, and mix with the pastry blender until all of the ingredients are well combined.
Pair this topping with a traditional pastry pie shell and the filling of your choice.
Once the filling has been placed in the pie shell, distribute the macadamia-coconut crumb topping evenly over the filling until it is completely covered.
Bake as directed.","url":"https://recipe.bluelayer.org/recipe/52371/macadamia-coconut-crumb-topping"},{"id":"52327","title":"Vegan Chocolate Chips","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
sweetener, herbal extract powder from stevia leaf
sweetener, syrup, agave
salt, table
vanilla extract","directions":"Chill two baking sheets in the refrigerator.
Place coconut oil in a large bowl and rapidly whisk in one direction by hand for about 1 minute.
Add the rest of the ingredients and whisk until smooth.
Chill the batter for 2-4 minutes until it is starting to get thick but is not yet solid.
Transfer the chocolate batter into a gallon-sized freezer bag.
Push the batter down to the bottom while holding onto the top of the freezer bag.
It will form a cone shape like a filled pastry bag.
Try not to warm up the bag of chocolate batter with your hands.
Wear cloth gloves if necessary.
Cut a small tip off a bottom corner of the bag.
Gently squeeze the plastic bag and place a dot of chocolate onto the chilled baking sheet.
Then quickly lift the bag to form the pointy part of the chip.
Repeat with all of the chocolate batter.
I filled two baking sheets with this amount of batter.
Chill the formed chocolate chips until they are hard.
Transfer them into a container and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/52327/vegan-chocolate-chips"},{"id":"52304","title":"Peanut Brittle","ingredients":"oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
oil, corn, peanut, and olive","directions":"Coat a baking sheet with the vegetable oil; set aside.
In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the cream of tartar without stirring until it is a medium caramel color (about 8 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Add the peanuts and stir with a wooden spoon to coat them completely with the caramel.
Remove the pan from the heat, pour the mixture onto the oiled baking sheet, and spread it out with the wooden spoon.
It is necessary to work very fast because the mixture sets up rapidly.
Let the peanut brittle cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature
Substitute any toasted nuts for the peanuts.","url":"https://recipe.bluelayer.org/recipe/52304/peanut-brittle"},{"id":"52216","title":"Flaky Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"To mix the dough by hand, combine flour, salt and baking powder in a mediumsized mixing bowl and stir well to mix.
Cut butter into 1 tablespoon pieces and add to dry ingredients.
Toss once or twice to coat pieces of butter.
Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together.
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade.
Pulse 3 times at 1second intervals to mix.
Cut butter into 1 tablespoon pieces and add to work bowl.
Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, one tablespoon at a time for the larger quantity, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough).
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle.
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/52216/flaky-pie-dough"},{"id":"52211","title":"Pralines","ingredients":"sugars, granulated
sugars, brown
cream, fluid, heavy whipping
butter, without salt
salt, table
leavening agents, baking soda
vanilla extract
nuts, pecans","directions":"Line a baking sheet with parchment paper.
In a heavy 2 1/2- to 3-quart saucepan, combine the granulated and brown sugars, then add the cream, butter and salt.
Set over very low heat and cook, stirring frequently with a wooden spoon, until the sugar is dissolved, 10 to 15 minutes.
As the mixture cooks, use a pastry brush dipped in cold water to wash down any sugar crystals that form on the inside of the pan.
Clamp a candy thermometer onto the side of the pan and increase the heat to medium-high.
Boil the syrup, undisturbed, until it registers 236F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
Remove the pan from the heat, leaving the thermometer in place, and let cool, undisturbed, until the syrup registers 220F, 1 to 3 minutes.
Using a clean, dry wooden spoon, stir in the baking soda and vanilla until well combined; the mixture will become lighter in color and foamy in texture.
Then stir in the pecan halves.
Working quickly, drop the candy by heaping tablespoonfuls onto the prepared baking sheet.
Let stand at room temperature until firm, about 1 hour.
Serve the pralines immediately, or store between layers of waxed paper in an airtight container for up to 10 days.","url":"https://recipe.bluelayer.org/recipe/52211/pralines"},{"id":"52154","title":"Lighter Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425.
Coat a baking sheet with nonstick cooking spray.
Put the flour, baking powder, baking soda, salt and sugar into the bowl of a food processor fitted with a metal blade.
Process for about 2 seconds.
Drop the margarine pieces on top of the flour and process for about 8 seconds.
The mixture will be the consistency of coarse crumbs.
Do not overprocess.
Transfer the mixture to a mixing bowl.
Alternatively, cut the margarine into the flour using a pastry blade, 2 forks, or your fingertips.
Stir the buttermilk into the dry ingredients with a fork just until combined.
When the biscuit dough holds together, drop it by large spoonfuls onto the baking sheet.
Bake for 10-12 minutes or until the biscuits are puffy and lightly browned.
Serve them immediately.","url":"https://recipe.bluelayer.org/recipe/52154/lighter-buttermilk-biscuits"},{"id":"52146","title":"Kouign Amann (Breton Caramelized Cake)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, salted
butter, salted","directions":"In a medium bowl, dissolve the yeast in the water with a pinch of sugar.
Stir briefly, then let stand for 10 minutes until foamy.
Gradually stir the flour and salt.
The dough should be soft, but not too sticky.
Lightly dust your countertop with flour and transfer the dough onto it.
Knead the dough with your hands until the dough is smooth and elastic, about 3 minutes.
If the dough is very sticky, knead in just enough flour, one tablespoon at a time, until the dough doesn't stick to your hands.
Brush a medium bowl with melted butter, put the dough ball into the bowl.
Cover, and let rest in a warm place for 1 hour.
Meanwhile, line a dinner plate with plastic wrap and set aside.
On a lightly floured countertop, roll the dough into a rectangle about 12\" x 18\" with the shorter sides to your left and right.
The dough may be sticky and difficult to handle.
Use a metal pastry scraper to coax the dough into shape, and a minimal sprinkling of flour, as necessary.
Distribute the butter in the center of the dough and sprinkle with 1/4 cup (50 gr) of sugar.
Grab the left side of the dough, lift and fold it over the center, than do the same with the right side (like a letter).
You should have what resembles a 3-level pastry.
Sprinkle the entire length of the dough with 1/4 cup (50 gr) of sugar and (without rolling) fold again into thirds, as before.
Place on the plastic wrap-covered dinner plate and chill for 1 hour.
(At this point, wipe excess flour from the countertop and dust the countertop with a rather liberal handful of sugar for rolling out the pastry again.
).
Once chilled, remove dough from refrigerator.
Ease it away from the plastic onto the sugar-covered countertop.
Top the dough with 1/4 cup (50 gr) of sugar, press it in a bit with your hands, and roll into a rectangle for the last time.
Again, fold into thirds and let rest in the refrigerator for 30-60 minutes.
Preheat oven to 425 F (220 C) and brush a 9-inch (23cm) pie plate, preferably non-stick, with melted butter.
Remove dough from refrigerator.
Roll dough into a circle about the size of the baking pan.
It will be sticky; dusting the top with a sprinkle of sugar will help.
Once rolled, lift the dough and coax it into the pan.
(It will want to break.
If so, fold it in half and quickly slide something flat under it, like the metal bench scrape AND a metal spatula and quickly slip it into the pan.
If it does break, just piece it back together in the pan.)
Sprinkle with the remaining 1/4 cup (50 gr) of sugar and drizzle with 1 tablespoon melted butter.
Bake for 40-45 minutes, until the top is deeply caramelized.
Let stand a few minutes, then run a spatula around the edges to release the Kouign Amann and slide the cake from the pan onto a cooling rack.","url":"https://recipe.bluelayer.org/recipe/52146/kouign-amann-breton-caramelized-cake"},{"id":"52133","title":"Strawberry Oat Scones","ingredients":"cream, fluid, heavy whipping
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, nutmeg, ground
butter, without salt
strawberries, raw","directions":"Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
In a small bowl, combine the cream and maple syrup.
In a large bowl, combine the flour, oats, baking powder, salt, and nutmeg.
With a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse, pea-size crumbs.
Gently fold in the strawberries.
With a fork, stir the wet ingredients into the flour mixture until just combined.
Transfer the dough to a lightly floured work surface and knead it briefly, just until the dough comes together.
Pat the dough into an 8-inch circle and cut it into 8 wedges.
Place them on the prepared baking sheet.
Bake until golden and slightly firm to touch, about 18 minutes, rotating the sheet halfway through.
Let scones cool for 10 minutes before serving.
Scones really taste the most delicious the day they are made.
However, if you will be storing the scones for later, let the scones cool completely before placing in an airtight container.
Scones will keep up to two days and are best reheated.","url":"https://recipe.bluelayer.org/recipe/52133/strawberry-oat-scones"},{"id":"52095","title":"Sweet Potato Casserole","ingredients":"sweet potato, raw, unprepared
sugars, brown
cream, fluid, heavy whipping
butter, without salt
spices, cinnamon, ground
salt, table
candies, marshmallows
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt","directions":"Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400 degree oven for 60 to 70 minutes or until they are tender.
When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth.
Measure exactly 6 cups of the mashed sweet potato into a large bowl.
Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated.
Pour this mixture into an 8x8-inch baking dish.
Preheat oven to 350 degrees.
Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor.
A blender will also work.
Combine the oat flour with 2 tablespoons brown sugar, all-purpose flour, and 1/8 teaspoon cinnamon in a small bowl.
Cut the cold butter into the dry mixture using a pastry knife or a fork.
You should have a crumbly mixture with pea-size bits.
Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
When you remove the casserole from the oven immediately spread the marshmallows over the top.
Let this sit for about 10 minutes.
The heat from the casserole will melt the marshmallows, and then it's ready to serve.","url":"https://recipe.bluelayer.org/recipe/52095/sweet-potato-casserole"},{"id":"52093","title":"All-American Double Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Put the flour, sugar, and salt in a food processor; pulse several times to mix.
Remove the lid and scatter the butter pieces over the dry ingredients.
Pulse the machine 5 or 6 times to cut in the butter
Remove the lid and fluff the mixture with a fork, lifting it up from the bottom of the bowl.
Scatter the shortening pieces over the flour and pulse the machine 6 or 7 times.
Remove the lid and fluff the mixture again.
Drizzle half of the water over the flour mixture and pulse the machine 5 or 6 times.
Remove the lid, fluff the pastry, and sprinkle on the rest of the water.
Pulse the machine 5 or 6 times more, until the pastry starts to form clumps.
Overall, it will look like coarse crumbs.
Dump the contents of the processor bowl into a large mixing bowl.
Test the pastry by squeezing some of it between your fingertips.
If it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry and work it in with your fingertips.
Using your hands, pack the pastry into 2 balls, as you would pack a snowball.
Make one ball slightly larger than the other; this will be your bottom crust.
Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
Wrap the disks in plastic wrap and refrigerate for at least 1 hour before rolling.
About 10 minutes before rolling, transfer the pastry to the freezer to make it even firmer.
To mix by hand: Combine the flour, sugar, and salt in a large mixing bowl.
Toss well, by hand, to mix.
Scatter the butter over the dry ingredients; toss.
Using a pastry blender or 2 knives, cut the butter into the flour until it is broken into pieces the size of split peas.
Add the shortening and continue to cut until all of the fat is cut into small pieces.
Sprinkle half of the water over the dry mixture; toss well with a fork to dampen the mixture.
Add the remaining water, 1 tablespoon at a time, and continue to toss and mix, pulling the mixture up from the bottom of the bowl on the upstroke and gently pressing down on the downstroke.
Pastry made by hand often needs a bit more water, so add it 1 to 2 teaspoons at a time-if it seems necessary-until the pastry can be packed.
Form the pastry into balls, as instructed above, then shape and refrigerate as directed.
Rosemary Semolina Double Crust:
I love this pastry in mixed pear and apple pies.
The rosemary gives the crust a wonderful aroma and savory lift and the semolina adds a bit of crunchy texture and relaxes the pastry, which bakes up very tender.
Follow the directions above, substituting 1/3 cup fine semolina or fine yellow or white cornmeal for 1/3 cup of the flour.
Add 1/2 teaspoon finely crushed dried rosemary to the dry ingredients and proceed as usual.
Note that the pastry may require 1 to 2 tablespoons less water than the basic recipe.","url":"https://recipe.bluelayer.org/recipe/52093/all-american-double-crust"},{"id":"52036","title":"Caramel Sauce from Scratch","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
salt, table
vanilla extract
butter, without salt","directions":"Combine the sugar and water in a medium-size heavy-bottomed saucepan (go with a larger size than needed, as the mixture bubbles up quite a bit when cooking).
Heat pan over medium-low heat, continuously stirring until the sugar dissolves.
Once sugar is dissolved, turn heat up to medium-high heat.
Let the mixture boil without stirring at all.
Allow the mixture to boil.
If sugar sticks to the side of the pan, use a pastry brush to remove, but do not stir the mixture.
Lower the temperature slightly and swirl the pan to mix.
Continue to boil until mixture starts to turn a deep amber color.
Be very careful not to burn it (if you under cook it, you can always put it back in a pan and cook it more until it thickens to the consistency you want).
Once it turns this deep amber color, remove pot from the heat and immediately whisk in the cream, salt, vanilla and butter, being very careful not to splash.
Stir until completely mixed and smooth.
Allow the caramel to cool for about 10-20 minutes, then transfer into a storage dish (I used wide-mouth mason jars, which worked great).
Notes: Makes about 1 1/2 cups.
Store in an airtight container in the refrigerator, for up to about a week.","url":"https://recipe.bluelayer.org/recipe/52036/caramel-sauce-from-scratch"},{"id":"52029","title":"Mocha Butter Cream Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, brown
cocoa, dry powder, unsweetened
butter, without salt","directions":"TIPS: For a more generous filling, you may want to double the recipe.
In large bowl or possibly food processor, combine flour, walnuts, brown sugar and cocoa.
Cut in butter till mix makes coarse crumbs.
Press onto bottom and sides of a 9-inch pie pan.
Bake at 300 degrees for 20 min or possibly till golden brown.
Cold.
For filling, in large mixer bowl, beat the butter and brown sugar till blended.
Blend in the cream cheese; beat 2 min or possibly till fluffy.
Dissolve coffee crystals in water.
Add in along with melted chocolate and syrup to the butter mix.
Beating at high speed, add in Large eggs, one at a time; beat till light and fluffy, scraping bowl several times.
Spread the filling in cooled crust.
Refrigerate6 to 8 hrs or possibly overnight.
Before serving, beat whipping cream till fluffy; beat in powdered sugar and vanilla.
Turn into pastry bag.
Pipe around edge of pie.
Sprinkle with grated chocolate to garnish.
One (9-inch) pie, 8 to 10 servings.","url":"https://recipe.bluelayer.org/recipe/52029/mocha-butter-cream-pie-recipe"},{"id":"52021","title":"Vegetable Oil Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Prepare pastry just before use.
Don't store it.
Sift together flour and salt.
Combine the oil and ice water.
Beat with fork till creamy.
Add in all at once into the flour.
Stir till mixed.
Press into a smooth ball.
Cut in half and flatten slightly.
Place 1/2 portion between 12 inch squares of waxed paper.
(Dampen the table to prevent waxed paper from slipping.)
Roll out to paper edges.
Peel off top of the paper.
If dough tears, mend without moistening.
Peel off paper and fit pastry into pan.
Add in filling and trim crust.
Top Crust: Roll as above.
Place over the filling.
Trim to rim.
Flute edge.
Put 3 or possibly 4 slits near the center.
Bake about 40 min at 425 degrees till golden.","url":"https://recipe.bluelayer.org/recipe/52021/vegetable-oil-pie-crust-recipe"},{"id":"52002","title":"Badam Burfi (Almond Squares)","ingredients":"nuts, almonds
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Grease a shallow 6x6 inch pan with ghee.
In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring.
After 5 minutes, add ghee.
Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
Continue stirring for another couple of minutes.
Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary.
20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter.
Cool completely, and store squares in an airtight tin.","url":"https://recipe.bluelayer.org/recipe/52002/badam-burfi-almond-squares"},{"id":"51965","title":"Broiled Pineapple With Rum Caramel and Macadamia Toffee","ingredients":"sugars, granulated
water, bottled, generic
nuts, macadamia nuts, raw
pineapple, raw, all varieties
sugars, brown
sugars, brown
alcoholic beverage, distilled, rum, 80 proof
butter, without salt
vanilla extract","directions":"Macadamia Toffee.
Line baking sheet with foil.
Place sugar and 1/4 cup water in heavy small saucepan.
Stir over medium heat until sugar dissolves.
Increase heat and boil without stirring until syrup is pale golden color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes.
Stir in nuts and cook until caramel is deep amber, swirling pan occasionally, 1 to 2 minutes.
Pour onto prepared baking sheet.
Cool completely.
Peel macadamia brittle from foil.
Transfer to work surface.
Chop coarsely.
Broiled Pineapple.
Preheat broiler.
Line rimmed baking sheet with foil.
Arrange pineapple slices in single layer on prepared sheet; sprinkle brown sugar over.
Broil until sugar bubbles and turns amber, watching closely to avoid burning, 5 to 10 minutes.
Remove pineapple from broiler.
Rum Caramel.
Bring brown sugar, rum, butter, and vanilla to boil in heavy small saucepan.
Stir until sugar dissolves.
Boil without stirring until mixture is slightly thickened, 1 to 2 minutes.
Arrange warm pineapple on large serving platter.
Drizzle pineapple with rum caramel.
Sprinkle macadamia toffee over.","url":"https://recipe.bluelayer.org/recipe/51965/broiled-pineapple-with-rum-caramel-and-macadamia-toffee"},{"id":"51958","title":"Apple Macadamia Bake Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
nuts, macadamia nuts, raw
spices, cinnamon, ground
butter, without salt
apples, raw, with skin
apricots, dried, sulfured, uncooked","directions":"Preheat oven to 375 F.
Combine first 5 ingredients in a bowl.
Cut in margarine with a pastry blender till mix is crumbly.
Place thinly sliced apple in a lightly greased 8-inch square baking dish; drop apricot preserves by teaspoonfuls onto apple slices, and sprinkle proportionately with flour mix.
Bake at 375 for 35 min or possibly till golden brown.","url":"https://recipe.bluelayer.org/recipe/51958/apple-macadamia-bake-recipe"},{"id":"51922","title":"Whipped Cream Frosting","ingredients":"cream, fluid, heavy whipping
sweetener, syrup, agave","directions":"In a deep bowl, whip the cream and agave nectar with a handheld mixer for 2 to 3 minutes, until it is thick and fluffy and soft peaks form.
Use immediately, using a spoon for dollops or a pastry bag for swirls.
Or store in a glass Mason jar in the refrigerator for up to 24 hours.","url":"https://recipe.bluelayer.org/recipe/51922/whipped-cream-frosting"},{"id":"51805","title":"Plum Custard Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Preheat oven to 350 degrees.
For crust, sift flour and salt into a mixing bowl.
Using a pastry blender or possibly 2 knives, cut butter into flour till mix resembles coarse meal.
Using the back of a spoon, firmly press mix into the bottom and halfway up the sides of a slightly greased 8 inch square baking pan.
Layer plums over crust.
Sprinkle sugar and cinnamon over plums.
Bake 20 min.
In a bowl, blend half & half with Large eggs.
Pour over plums.
Bake 30-35 min or possibly till custard is hard around edges but still slightly soft in center.
Custard with hard as it cools.
Serve hot or possibly cool.
Yield about 9 servings.","url":"https://recipe.bluelayer.org/recipe/51805/plum-custard-recipe"},{"id":"51793","title":"Caramel Sauce","ingredients":"water, bottled, generic
sugars, granulated
butter, salted
cream, fluid, heavy whipping
vanilla extract","directions":"In a heavy-bottom medium saucepan, combine the water and sugar over low heat.
Continue heating until the sugar dissolves, 6 to 8 minutes.
Once the sugar has dissolved, increase the heat and bring the mixture to a boil, letting it simmer until it turns brown (do not stir or whisk the mixture while it is boilingyou may, however, brush down the sides of the saucepan with a pastry brush that has been dipped in water).
When the mixture has browned, add the butter and then gradually add the heavy cream and then the vanilla.
Stir the ingredients occasionally until the caramel dissolves and the sauce is thick and smooth.
Pour the caramel sauce into a covered bowl and refrigerate for at least 5 hours.
Caramel Sauce can be kept refrigerated in an airtight container for several weeks.","url":"https://recipe.bluelayer.org/recipe/51793/caramel-sauce"},{"id":"51732","title":"Shortbread Crust for Custard Tart","ingredients":"butter, salted
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched","directions":"In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer (about 3 minutes).
Add extract; mix thoroughly (1 minute).
Incorporate flour little at a time; mixing until thoroughly combined.
Cover bowl with plastic wrap and chill for 1 hour.
Turn dough out on a lightly floured board and roll out to 1/3\" thickness.
Line a tart pan (10\" x 1\" high with removable bottom) with the pastry dough.
Prick dough and place in a preheated oven at 350 degrees.
Bake for 15- 20 minutes or until golden brown.
Remove from oven; cool and fill with pastry cream top with fresh fruit (kiwi, banana, strawberry, green seedless grapes, blueberries).","url":"https://recipe.bluelayer.org/recipe/51732/shortbread-crust-for-custard-tart"},{"id":"51721","title":"Cheddar Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, red or cayenne
cheese, cheddar","directions":"Preheat the oven to 450 degrees.
In a midium bowl, combine the flour, baking powder, baking soda, cayenne, and salt.
Whisk gently to blend.
With a pastry blender or two knives, cut in the butter and Cheddar cheese until the mixture resembles coarse meal.
(Or pulse in a food processor.)
Add the buttermilk and stir until just blended; do not overmix.
Drop by heaping tablespoons about 2 inches apart onto a lightly greased cookie sheet.
Bake about 12 minutes, until the biscuits are golden brown.","url":"https://recipe.bluelayer.org/recipe/51721/cheddar-drop-biscuits"},{"id":"51696","title":"Creme Caramel","ingredients":"sugars, granulated
water, bottled, generic","directions":"Preheat oven to 325 degrees F. For caramel, combine sugar and 1/2 cup water in a medium saucepan.
Be sure all sugar granules are washed down from pot sides.
Cook over moderate heat, swirling pan occasionally, until color is golden brown and mixture smells like caramel.
Often you need to cook it a bit darker than you would imagine.
This should take 10 to 15 minutes.
Pour enough caramel into a 9-inch round cake pan to coat bottom and sides.
Swirl to coat and reserve.
Add remaining water to caramel in saucepan.
Bring to a boil and cook over moderate heat until the sugar dissolves, about 5 minutes.
Occasionally stir and brush down sides with a pastry brush dipped in cold water.
This process prevents crystallization of the sugar.
Set this caramel sauce aside at room temperature, then chill until serving time.","url":"https://recipe.bluelayer.org/recipe/51696/creme-caramel"},{"id":"51655","title":"Sour Cream-Chive Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
chives, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured","directions":"Combine flour, chives, baking powder, sugar, and baking soda.
Cut in margarine with a pastry blender.
Stir together the milk and sour cream.
Add to flour mixture.
Stir with a fork just until moistened.
Drop dough from a rounded tablespoon onto a greased cookie sheet about 1 inch apart.
Bake at 450 degrees for 10 to 12 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/51655/sour-cream-chive-drop-biscuits"},{"id":"51627","title":"Delicious Raspberry Oatmeal Cookie Bars","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
butter, without salt
jams and preserves, apricot","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats.
Rub in the butter using your hands or a pastry blender to form a crumbly mixture.
Press 2 cups of the mixture into the bottom of the prepared pan.
Spread the jam to within 1/4 inch of the edge.
Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned.
Allow to cool before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/51627/delicious-raspberry-oatmeal-cookie-bars"},{"id":"51610","title":"Fiskepudding Eller Fiskefarse","ingredients":"butter, without salt
bread crumbs, dry, grated, plain
fish, cod, atlantic, raw
cream, whipped, cream topping, pressurized
salt, table
cornstarch","directions":"With a pastry brush or paper towel, spread the bottom and side of a 1 1/2 quart loaf pan or mold with 1 tablespoon of soft butter and sprinkle the mold with 2 tablespoons of dry bread crumbs.
Make sure the crumbs are evenly distributed and tap out any excess.
Cut the fish into small pieces and place a few pieces at a time in a blender, along with a couple of tablespoons of the combined creams to facilitate pur?eing.
Blend at high speed, turning the machine off after the first few seconds to scrape down the sides of the jar with a spatula.
Continue to blend, one batch at a time, until all of the fish is a smooth puree.
As you proceed, use as much of the cream as you need to form this smooth puree.
Place the pureed fish in a large mixing bowl, beat in 2 teaspoons of salt and the 1 1/2 teaspoons of cornstarch and slowly add any of the cream that was not used in the blender, beating vigorously until the mixture is very light and fluffy.
Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any air pockets.
Smooth the top with a spatula.
Preheat oven to 350F (180C).
Butter a sheet of tin foil and seal it tightly around the top of the mold.
Place the mold in a baking pan and pour into the pan enough boiling water to come 3/4 of the way up the sides of the mold.
Set the pan in the middle of the oven for 1 to 1 1/4 hours, regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes.
When the top of the pudding is firm to the touch and a toothpick or skewer in the middle comes out dry and clean, the pudding is done.
Remove the mold from the oven and let rest for 5 minutes.
Pour off all excess liquid in mold, run a sharp knife around the inside, place a heated platter on top and holding the mold and plate together, quickly invert the two to remove the pudding from the mold.
Clear the place of any liquid with paper towels and serve the fiskepudding while still hot.","url":"https://recipe.bluelayer.org/recipe/51610/fiskepudding-eller-fiskefarse"},{"id":"51578","title":"Cobweb Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line a cookie sheet/ baking tray with baking/parchment paper.
Sift the flour, cocoa together and add the small pieces of butter and using clean fingers ( or a pastry cutter) rub it completely into the flour/cocoa mixture so that looks like fine crumbs.
Then add the sugar and milk and stir together with a fork so that it begins to form a dough.
use clean hands to make your dough into a ball.
Wrap your dough in cling film/ plastic wrap and refrigerate for 20 minutes.
Pre-heat your oven to 350F (180C).
Remove your dough from the fridge and sprinkle a little flour onto your clean working surface.
Roll out your dough until it is about 1/4 inch ( 5 mm) thick, then use your jar lid or cookie cutter to make circles, which you can then place on your cooking sheet / tray.
Bake for 10-12 minutes, then leave them on the tray for another 5 minutes so that they will be firm up enough to remove, after this carefully transfer them to a wire rack to cool completely before adding the glaze/ icing.
Now draw a spiral of icing onto each cookie and while it is still wet, drag a cocktail stick out from the centre of the cookie to the outside ed\"ge to make a spider's web effect.","url":"https://recipe.bluelayer.org/recipe/51578/cobweb-cookies"},{"id":"51536","title":"Simple Strawberry Ice Cream","ingredients":"strawberries, raw
lemon juice, raw
sugars, granulated
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Prep time does not count the time it takes to chill, churn, or freeze.
Slice the strawberries into quarters and put in a metal or glass bowl.
Toss with lemon juice and sugar, then let sit at room temperature for 15 minutes to soften slightly and get juicy.
Mash strawberries with a pastry blender, fork, or potato masher, leaving a few chunks.
Stir cream and milk into strawberries and refrigerate for a minimum of 2 hours, or at most overnight.
After strawberry/cream mixture has chilled, process in an electric churn according to manufacturers instructions.
Transfer to a freezer-safe container and freeze for at least 1 hour until firm.","url":"https://recipe.bluelayer.org/recipe/51536/simple-strawberry-ice-cream"},{"id":"51529","title":"Cannoli / Cream Puff Filling","ingredients":"cheese, ricotta, whole milk
mini semi-sweet chocolate baking chips,
sugars, powdered","directions":"Combine all ingredients.
Fill desired pastry.
Chill for 30-60 minutes until ready to serve.","url":"https://recipe.bluelayer.org/recipe/51529/cannoli-cream-puff-filling"},{"id":"27524","title":"Sour Cream Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cream, sour, cultured","directions":"Combine the flour and salt in a food processor and pulse once or twice to mix.
Cut the butter into chunks and add it to the processor.
Process until the mixture resembles coarse cornmeal.
Add the sour cream and pulse until the dough forms a ball.
Remove the dough and knead it a few times.
Wrap the dough in waxed paper and refrigerate for at least 1 hour.
The dough can be frozen for up to 1 month; allow it to thaw partially before rolling.","url":"https://recipe.bluelayer.org/recipe/27524/sour-cream-pastry"},{"id":"51477","title":"Strawberry Peach Crisp","ingredients":"peaches, yellow, raw
sugars, granulated
sugars, granulated
sugars, granulated
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 350 F. Spray an 8x8 baking dish with cooking spray.
For the fruit filling: In a large bowl combine frozen peaches, strawberry jam, tapioca pudding and Truvia (sugar substitute).
Place the fruit mixture into the prepared baking dish.
For the topping: In a medium bowl stir together oats, flour, brown sugar (or brown sugar substitute) and cinnamon.
Using a pastry blender cut the butter into the mixture until it is crumbly.
Sprinkle this evenly over the fruit mixture.
Bake at 350 F for 45 minutes or until fruit mixture bubbles around the edges.
Remove from oven and serve warm with your favorite sugar-free whipped topping, frozen yogurt or vanilla ice cream!
Makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/51477/strawberry-peach-crisp"},{"id":"51466","title":"Flaky Cream Cheese Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, parmesan, hard
water, bottled, generic
vinegar, cider","directions":"FOOD PROCESSOR METHOD: Cut the butter into small (about 3/4-inch) cubes.
Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
Place the flour, salt and baking powder in resealable gallon-size freezer bag and freeze for at least 30 minutes.
Place the flour mixture in food processor with the metal blade and process for a few seconds to combine.
Set the bag aside.
Cut the cream cheese into 3 or 4 pieces and add it to the flour.
Process for about 20 seconds or until the mixture resembles coarse meal.
Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea.
(Toss with a fork to see it better.)
Remove the cover and add the water and vinegar.
Pulse until most of the butter is reduced to size of small peas.
The mixture will be in particles and will not hold together.
Spoon it into the plastic bag.
(For a double-crust pie, it is easiest to divide the mixture in half at this point.)
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight.
HAND METHOD: Place a medium mixing bowl in the freezer to chill.
Cut the butter into small (about 3/4-inch) cubes.
Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Place the flour, salt and baking powder in medium bowl and whisk to combine.
Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal.
Spoon the mixture, together with the cold butter, into reclosable gallon-size freezer bag.
Expel any air from bag and close it.
Use a rolling pin to flatten the butter into thin flakes.
Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
Transfer mixture to the chilled bowl, scraping sides of bag.
Set bag aside.
Sprinkle mixture with water and vinegar, tossing lightly with a rubber spatula.
Spoon it into the plastic bag.
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until mixture holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight.
MASCARPONE CHEESE CRUST- variation: An equal weight of mascarpone cheese can be substituted for the cream cheese, but omit the vinegar and use bleached all-purpose flour, not pastry flour, or the crust will be too tender.","url":"https://recipe.bluelayer.org/recipe/51466/flaky-cream-cheese-pie-crust"},{"id":"51460","title":"Toasted Oat Scones","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
leavening agents, baking soda
butter, without salt
cranberries, dried, sweetened
milk, buttermilk, fluid, cultured, lowfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
butter, without salt
sugars, granulated","directions":"Place oats on a lightly greased baking sheet.
Bake at 450F for 3 minutes or until lightly toasted, stirring once.
Cool completely.
Combine 1 cup toasted oats, flour, sugar, baking powder, salt, cinnamon, baking soda; cut in 1/4 cup butter with a pastry blender until crumbly.
Add dried cranberries; toss well.
Add buttermilk, applesauce, and vanilla, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Pat dough into a 9-inch circle on a lightly greased baking sheet.
Brush with 2 teaspoons melted butter; sprinkle with remaining 1/4 cup toasted oats and 1 teaspoon sugar.
Bake at 450F for 11 minutes or until golden.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/51460/toasted-oat-scones"},{"id":"51433","title":"Pasty Pastry for Cornish Miners' Pasties","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard
water, bottled, generic","directions":"Mix dry ingredients in mixing bowl.
Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
Add a bit more water if it seems dry and won't hold together when squeezed lightly.
Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness.
So, *handle with care* !","url":"https://recipe.bluelayer.org/recipe/51433/pasty-pastry-for-cornish-miners-pasties"},{"id":"51412","title":"All Butter Pie Crust (Pastry)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
cream, sour, cultured
water, bottled, generic","directions":"Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
Process flour, salt and sugar together in food processor until combined, about 3 seconds.
Add butter and pulse until butter is size of large peas, about ten one-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined.
Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses.
Repeat with remaining sour cream mixture.
Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
(Dough can be refrigerated for up to 24 hours.
Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.
Dough can also be frozen.
I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use.
Just thaw before using!
).","url":"https://recipe.bluelayer.org/recipe/51412/all-butter-pie-crust-pastry"},{"id":"51346","title":"Yummy Ginger Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, ginger, ground
butter, without salt
sugars, brown
syrup, maple, canadian","directions":"Preheat oven to 160C, and line a tray with baking paper.
Sift the flour and ground ginger into a large bowl.
Add the crystallised ginger.
Melt the butter, sugar and golden/maple syrup in a saucepan on medium heat, or in the microwave in 30 second bursts, mixing in between.
Allow the mixture to come to the boil.
Add melted butter, sugar and syrup to the dry ingredients and mix well.
Roll 1 tbs of the mixture at a time into balls, then flatten slightly and place on the tray.
Brush each biscuit with a small amount of water on a pastry brush, and sprinkle with brown sugar.
Place tray in the preheated oven and bake for 15 minutes.
Cool on a wire rack, though I think these taste best when still warm!","url":"https://recipe.bluelayer.org/recipe/51346/yummy-ginger-biscuits"},{"id":"51314","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
candies, semisweet chocolate","directions":"Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick.
Wrap in plastic and chill for 30 minutes, until firm but still pliable.
Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter.
Place the cookies on an ungreased baking sheet and sprinkle with sugar.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper.
Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.
(Don't trust your microwave timer; time it with your watch.)
Stir with a wooden spoon.
Continue to heat and stir in 30-second increments until the chocolate is just melted.
Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth.
Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it.
Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.
Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.","url":"https://recipe.bluelayer.org/recipe/51314/shortbread-cookies"},{"id":"51311","title":"Apple Pie Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
apples, raw, with skin
sugars, granulated
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched
vanilla extract
spices, cinnamon, ground
salt, table","directions":"Preheat oven to 350 degrees F.
Coat a 10 inch springform pan with removable bottom with nonstick spray.
Combine 2 cups flour, brown sugar, cinnamon, and salt for the base and streusel mixtures in a bowl.
Transfer 3/4 cup of the mixture to a second bowl; set aside for the streusel later.
Cut 6 tablespoons cold butter and milk into the remaining dry ingredients using a pastry blender or your fingers.
Mix until clumps form.
Pat the mixture evenly into the prepared pan, using a measuring cup to \"tamp\" down the dough.
Bake for 15-20 minutes, or until set and gold at the edges.
Stir melted butter into the reserved streusel mixture until sandy; set aside.
Toss all ingredients for the filling (apples, sugar, heavy cream, flour, vanilla, cinnamon and salt) together.
Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust.
Sprinkle apples with the streusel topping, and bake until apples are soft and streusel is golden, 30-40 minutes.
Cool bars for at least 30 minutes before removing the side of the pan and cutting into wedges.
Store bars at room temperature or chill.","url":"https://recipe.bluelayer.org/recipe/51311/apple-pie-bars"},{"id":"51304","title":"Bran Apple Crisp","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
apples, raw, with skin
spices, cinnamon, ground
sugars, granulated","directions":"Preheat oven to 325F.
In a medium bowl, combine the cereal, flour and brown sugar.
With a pastry blender, cut in the butter until the mizture is crumbly; set aside.
In a separate bowl, combine the apples, cinnamon and granulated sugar.
Dump the apple mixture into a 2 quart baking dish.
Sprinkle the cereal/flour mixture evenly over the apple mixture.
Bake in the preheated 325F oven for about 45 min.
Serve warm with a scoop of vanilla ice cream on top of each serving.","url":"https://recipe.bluelayer.org/recipe/51304/bran-apple-crisp"},{"id":"51296","title":"Cinnamon Banana Bread Scones","ingredients":"bananas, raw
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
sugars, powdered","directions":"For the scones:
Mash the bananas in a small bowl.
Stir in the yogurt until smooth and set aside.
Whisk together the flours, sugar, baking powder, salt and cinnamon in a large bowl.
Work the butter into the dry ingredients using a pastry cutter or two forks until it is incorporated, and the mixture resembles wet sand.
Pour the banana-yogurt mixture into the flour-butter mixture and stir just until all of the dry ingredients are incorporated.
Line a large circular plate with wax paper and place the dough onto the plate.
Spread the dough out to the edges of the plate, into a 1-inch thick disk and cover with another piece of wax paper.
Place the dough into the freezer and let it sit for 30 minutes.
Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a Silpat liner.
Peel the wax paper from the top of the scone dough and turn the plate over onto the lined baking sheet.
Peel off the second layer of wax paper and slice the scones into 8 equal wedges.
Pull them apart just slightly to allow room to expand while baking.
Bake for 25-30 minutes until the outer edges are firm and golden brown.
Remove from the oven and cut any edges that baked together.
While the scones bake, make the glaze by melting the butter in a small bowl in the microwave.
Pour in the milk and maple syrup and stir well.
Slowly add in the powdered sugar in 1/2-cup increments until the glaze reaches a consistency that you like.
I like mine a little thicker so sometimes I even use a little more than three cups.
But, if you would rather have a bit of a runnier glaze, you can use less.
Glaze the scones while they are still a bit warm.","url":"https://recipe.bluelayer.org/recipe/51296/cinnamon-banana-bread-scones"},{"id":"51293","title":"Peaches For Fried Pies \"And Pastry\" Recipe","ingredients":"peaches, yellow, raw
sugars, granulated
vinegar, distilled","directions":"Mix and cook till the consistency of peach preserves (It shouldn't be too runny or possibly juicy.)
Put in warm pint jars while boiling warm and seal or possibly in freezer containers and freeze.","url":"https://recipe.bluelayer.org/recipe/51293/peaches-for-fried-pies-and-pastry-recipe"},{"id":"51272","title":"A Pie Crust To Remember","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix flour and salt.
Cut in shortening thoroughly with pastry blender.
Add ice water and blend until dough cleans bowl and is no longer sticky.
Divide into 2 balls.
Roll out on floured board, sprinkle a little flour on top of dough to make rolling easier.
Roll from center outward.
This amount makes enough for a double crust to fit a 9 inch pan.","url":"https://recipe.bluelayer.org/recipe/51272/a-pie-crust-to-remember"},{"id":"51269","title":"Simple Golden Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, whipped, cream topping, pressurized
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stir together first 5 ingredients.
Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse crumbs.
Add milk all at once and stir until dough sticks together.
Drop 2 tablespoonfuls of dough per biscuit ontp a baking sheet sprayed with non-stick cooking spray.
Bake at 450* for 10-12 minutes or until golden.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/51269/simple-golden-drop-biscuits"},{"id":"51266","title":"Animal Crackers","ingredients":"oats
honey
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Do not grease cookie sheet.
Preheat the oven to 400 degrees F.
Grind oats until fine using a blender or food processor.
In a medium bowl, stir together the oats, salt, flour, and baking soda.
Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas.
Stir in the buttermilk and honey to form a stiff dough.
On a lightly floured surface, roll the dough out to 1/8 inch in thickness.
Cut into desired shapes with cookie cutters.
Place cookies 1 inch apart onto cookie sheets.
Bake for 5 to 10 minutes in the preheated oven, until edges are lightly browned.
Remove from cookie sheets to cool on wire racks.
PREP TIME 30 Min COOK TIME 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/51266/animal-crackers"},{"id":"51244","title":"Almond Brittle: Croccante","ingredients":"nuts, almonds
nuts, almonds
sugars, granulated
water, bottled, generic","directions":"Preheat the oven to 400 degrees F. Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes.
Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes.
It should register 238 degrees F on a candy thermometer; this is referred to as the soft ball stage.
Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary.
Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate.
Turn out onto the oiled cookie sheet, spreading quickly to an even thickness.
Allow the brittle to cool completely, then break into festive shapes.","url":"https://recipe.bluelayer.org/recipe/51244/almond-brittle-croccante"},{"id":"51228","title":"Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
sugars, granulated
butter, without salt
lemon juice, raw","directions":"In a large bowl, combine 2 3/4 cups all-purpose flour with the cake flour, salt, and sugar.
With a pastry blender, cut in the butter pieces (1 stick) until the mixture resembles coarse meal, with a few larger clumps remaining.
Make a well in the center, and pour in 1 cup cold water and the vinegar, gradually drawing the flour mixture over the water, gathering and combining until mixture comes together to form a dough.
If the dough is too dry, add more cold water, 1 tablespoon at a time.
Knead gently in the bowl, and form dough into a rough ball.
Wrap in plastic, and refrigerate until well chilled, at least 40 minutes or up to 2 hours.
Sprinkle 2 tablespoons all-purpose flour on a sheet of parchment.
Lay remaining 4 sticks of butter on top, side by side; sprinkle with remaining 2 tablespoons flour.
Top with more parchment; pound butter with a rolling pin until its about 1/2 inch thick.
Remove top paper, fold butter in half, replace paper; pound butter until its 1/2 inch thick.
Repeat two or three more times until it is pliable.
Using a bench scraper, shape butter into a 6-inch square; wrap in plastic, and refrigerate until chilled, about 10 minutes.
Lightly dust work surface with flour.
Roll out dough to a 9-inch round; place butter package in center.
Using a paring knife or bench scraper, lightly score dough to outline butter square.
Remove butter; set aside.
Starting from each side of marked square, gently roll out dough to form four flaps, each 4 to 5 inches long; do not touch square.
Return butter to center square; fold flaps over butter.
Press with your hands to seal.
With the rolling pin, gently pound the dough all over in regular intervals until it is about 1 inch thick; this will soften the dough, making it easier to roll.
Working in only one direction (lengthwise), gently roll out the dough to a 20-by-9-inch rectangle, squaring corners with the side of the rolling pin or your hands as you go.
Using a dry pastry brush, sweep off excess flour.
With a short side facing you, fold the rectangle in thirds like a business letter.
Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book.
(This completes the first turn.)
Roll out the dough again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction; fold dough again into thirds.
(This completes the second turn.)
Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right.
(If at any time, the dough becomes too soft to work with, return it to the refrigerator until firm.)
Wrap dough in plastic; refrigerate 3 to 4 hours before using the dough.
A cold stick of butter that has been cut into small pieces is added to a bowl of all-purpose and cake flours, sugar, and salt.
A pastry blender is used to cut the butter pieces into the flour mixture until the mixture resembles coarse meal, with some larger clumps remaining (as shown on spoon).
After a well is made in the center of the mixture, a combination of cold water and vinegar is poured into the well and gradually stirred in to combine.
Once a dough has formed, it is shaped into a rough ball; afterward, it is wrapped in plastic and refrigerated until well chilled.
To form the butter package, 4 sticks of cold butter are placed side by side on a floured work surface, then sprinkled with more flour.
A piece of parchment paper is placed over the butter, and a rolling pin is used to pound the butter until it is about 1/2 inch thick.
The paper is removed, and the butter is folded in half, and then covered and pounded once again.
This process is repeated two or three more times until the butter is pliable.
The butter package is shaped into a 6-inch square and refrigerated until chilled.
Meanwhile, the dough is rolled out to a 9-inch round (not pictured); the chilled butter is placed in the center, and its edges are lightly outlined with a knife or bench scraper.
The butter is removed, and the dough is rolled out away from these marks to form four flaps, leaving the square in the center untouched.
The butter package is returned to the square; the flaps are folded over to enclose the butter and pressed down to seal.
With a rolling pin, the dough is pounded at regular intervals until it is about 1 inch thick.
The dough is gently rolled out on a piece of parchment into a 20-by-9-inch rectangle, keeping the corners square; a dry pastry brush is used to remove excess flour.
The rectangle is folded into thirds like a business letter.
The folded dough is turned one-quarter turn clockwise, so that the open edge faces right.
The process of rolling and folding is repeated as above.
Af ter the second turn, the dough is marked with an indentation before chilling.
The dough is refrigerated for at least 1 hour, before the process is repeated twice more, for a total of six turns (see here).","url":"https://recipe.bluelayer.org/recipe/51228/puff-pastry"},{"id":"51227","title":"Grandma Dolores' Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
raisins, seeded
currants, zante, dried
spices, caraway seed
lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place lemon juice into the bottom of a glass measuring cup and pour in enough milk to fill to the 1 cup mark-Do not stir!
Leave milk on your counter for 1 hour- during this time, measure out all of your other ingredients, but wait to set out the butter until the last 15 minutes.
Preheat oven to 350F and grease a round cake pan or pie plate.
Sift together flour, baking soda, baking powder, sugar, and salt.
Using a pastry blender or two knives, cut in the butter chunks until evenly mixed in and mixture looks grainy.
Stir in dried fruits and caraway seeds.
Pour the milk mixture into the bowl and stir with a wooden spoon until all ingredients are moistened- don't overmix.
Dough will still be tacky at this point but will pick up more flour while kneading.
Sprinkle some flour onto a flat surface and scape dough onto the floured surface; flour your hands and knead the dough gently until it forms a ball- no more than 2 minutes or you will toughen the dough, and it may be less than that depending upon the humidity of the day.
(As long as it forms a ball, it can still be little sticky- this is different from yeast bread.)
Place dough ball into prepared pan and flatten slightly into a thick disk.
Using a serrated knife, make a deep cross in the surface of the bread.
Bake until golden brown and until bread sounds hollow on the bottom when rapped, about 35-45 minutes.","url":"https://recipe.bluelayer.org/recipe/51227/grandma-dolores-irish-soda-bread"},{"id":"51207","title":"Homemade Bisquick Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite","directions":"Sift flour, baking powder and salt three times into a large bowl.
Cut in shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in airtight container in the refrigerator up to 4 months.
Use whenever your recipe calls for \"Bisquick mix\".","url":"https://recipe.bluelayer.org/recipe/51207/homemade-bisquick-mix"},{"id":"51143","title":"Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic","directions":"In medium-sized saucepan combine sugar and 1/2 cup of the water.
Use a pastry brush dipped in cold water to wash down any sugar granules from the pot's sides.
Cook over a moderate heat, swirling the pan occasionally, until the color is dark brown and the mixture has the distinctive fragrance of caramel, about 10 to 15 minutes.
Pour caramel into a 9-inch round cake pan, coating the bottom and the sides, some caramel will be left over.
Swirl to coat evenly.
Slowly and carefully add the remaining 3/4 cup of water to the caramel left in the saucepan.
Bring to a boil and cook over moderate heat until the caramel dissolves, about 5 minutes.
Occasionally stir and brush down the sides with the pastry brush dipped in cold water to prevent crystallization.
Set this caramel sauce aside to chill until serving time.","url":"https://recipe.bluelayer.org/recipe/51143/caramel-sauce"},{"id":"51136","title":"Chocolate Glaze","ingredients":"water, bottled, generic
syrups, corn, light
sugars, granulated
candies, semisweet chocolate","directions":"COMBINE WATER, corn syrup, and sugar in a small bowl.
Stir over medium-high heat until sugar is dissolved.
Bring mixture to a boil, washing sides of pan with a wet pastry brush to prevent crystals from forming.
Once at a boil, remove from heat; add chocolate.
Let stand 2 minutes; stir gently until smooth.","url":"https://recipe.bluelayer.org/recipe/51136/chocolate-glaze"},{"id":"51125","title":"Blueberry Crisp","ingredients":"blueberries, raw
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, brown
sugars, granulated
spices, cinnamon, ground
butter, salted","directions":"Preheat oven to 350.
Make the blueberry mixture: combine 2 cups blueberries and 1/4 cup sugar in a medium saucepan; cook mixture over low heat.
When the blueberries start to soften, stir in the cornstarch mixture and cook, stirring often, until the mixture thickens and clears.
Stir in the remaining 3 cups of blueberries; pour mixture into an 8x8 inch square pan.
Make the topping: mix the flour, walnuts, brown sugar, sugar, and cinnamon in a bowl; add the butter and mix it with your hands or a pastry cutter until the mixture forms moist crumbs.
Sprinkle the crumb mixture on top of the blueberries.
Bake for 40 minutes or until the topping is golden and the filling is bubbling.
Cool slightly, and serve the crisp with whipped cream or ice cream.","url":"https://recipe.bluelayer.org/recipe/51125/blueberry-crisp"},{"id":"51086","title":"Sweet Potato Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sweet potato, raw, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey","directions":"Preheat oven to 400.Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, cornmeal, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add sweet potato, milk, and honey; stir just until moist.Turn dough out onto a heavily floured surface; knead lightly 5 times.
Pat dough into a 9-inch square; cut into 16 squares.
Place biscuits on a baking sheet.
Bake at 400 for 20 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/51086/sweet-potato-biscuits"},{"id":"51071","title":"Oatmeal Apple Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, cinnamon, ground
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
cranberries, dried, sweetened
apples, raw, with skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
honey","directions":"Combine first seven ingredients (flour through cinnamon) in large bowl.
Add 1/2 cups applesauce and butter; cut in with pastry blender until mixture resembles coarse crumbs.
Stir in cranberries and apple.
In small bowl combine milk and 1/4 cups honey; add to flour mixture and stir until dough forms ball.
Knead dough 10-12 times on floured surface; pat into 8-inch circle and place on sprayed baking sheet.
Use sharp knife to cut dough into 12 wedges, and separate wedges slightly.
Combine remaining applesauce and honey, and brush over top of dough.
Bake 12-15 minutes at 425 degrees, or until lightly browned; remove from baking sheet and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/51071/oatmeal-apple-cranberry-scones"},{"id":"50993","title":"Hamersleys Bistro Tart Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a mixing bowl, combine the flour and the salt.
Quickly cut the butter into the flour, using a pastry blender or your fingers, until the butter pieces are the size of large peas.
(Alternatively, cut the butter into the flour by pulsing it 8 to 10 times in a food processor, being careful not to overheat and overmix the butter.)
Dump the mixture out onto a clean surface and make a well in the center of the flour.
Pour the ice water into the well.
Using just your fingertips and working quickly, combine the flour mixture and the water.
Work just until the water is absorbed.
The dough will be ragged but should hold together when you squeeze it.
If it seems dry, sprinkle on a few more drops of water.
Form the dough into a log shape about 8 inches long and parallel to the edge of your work surface.
With the heel of your hand, push down and away from you all along the line of dough.
With a pastry scraper, gather up the dough, shape it back into a log, and repeat the smearing action.
This technique, known as fraisage, will form sheets of butter in the dough, creating a light crust almost like puff pastry.
With the pastry scraper, gather the dough up into a ball; its fine if the dough does not come together completely at this time.
Wrap the dough well in plastic wrap, flatten it a bit, and let it rest in the refrigerator for at least a half hour before rolling.
The dough will keep in the refrigerator for up to 2 days.
You can also freeze the dough, well wrapped; allow it to defrost for a day in the refrigerator before using it.
Roll and shape the dough according to your recipes direction.","url":"https://recipe.bluelayer.org/recipe/50993/hamersleys-bistro-tart-dough"},{"id":"50947","title":"Square Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried","directions":"Mix together dry ingredients.
Add oil and mix until blended.
Mix in sesame.
Spread onto a baking sheet and bake at 350 degrees Fahrenheit for 20 minutes.
Cut into squares while still warm.
Let cool.","url":"https://recipe.bluelayer.org/recipe/50947/square-pastry"},{"id":"50940","title":"Easy Bake Oven Children's Chocolate Cake Mix","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite","directions":"In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt.
Stir with a wire whisk until blended.
With a pastry blender, cut in
shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of the mixture into each of 11 small containers with
tight fitting lids or ziploc bags.
Seal containers.
Label with date and
contents.
Store in a cool dry place.
Use within 12 weeks.
Makes 11 packages Children's Chocolate Cake Mix
To Use:
1 Pkg Children's Chocolate Cake Mix (above)
4 tsp Water
Preheat Easy Bake Oven for 15 minutes
Preheat Easy Bake Oven 15 minutes
To one container of mix add water.
Stir with a fork or spoon until blended and smooth.
Pour mixture into greased and floured 4 inch round miniature
baking pan.
Bake for 8 - 10 minutes.
Remove from oven and cool in pan on a rack for 5 minutes.
Invert onto a
small plate and remove pan.
When cool frost with Children's Chocolate
Frosting if desired.","url":"https://recipe.bluelayer.org/recipe/50940/easy-bake-oven-childrens-chocolate-cake-mix"},{"id":"50871","title":"Buttermilk Pie Crust Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine flour, sugar and salt in large bowl.
Add butter and shortening.
Cut in using hands or pastry blender until mixture resembles coarse meal.
Add buttermilk and stir with fork until moist clumps form.
(Dough can also be prepared in processor.
Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms.
Add buttermilk and process just until moist clumps form.)
Press together to form dough.
Divide dough in half.
Gather dough into balls; flatten into disks.
Wrap separately and chill 1 hour.
Note: Can be prepared ahead of time.
Refrigerate 1 week or freeze 1 month.
Let dough stand at room temperature to soften slightly before using.","url":"https://recipe.bluelayer.org/recipe/50871/buttermilk-pie-crust-dough"},{"id":"50855","title":"Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
cream, whipped, cream topping, pressurized","directions":"Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes.
Remove from heat.
Whisk in butter.
Gradually add cream (mixture will bubble vigorously).
Stir over low heat until smooth.
Cool to lukewarm before serving.
(Can be made 2 days ahead.
Cover; chill.
Rewarm over low heat, stirring occasionally.)","url":"https://recipe.bluelayer.org/recipe/50855/caramel-sauce"},{"id":"50802","title":"Mango Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
mango nectar, canned","directions":"Preheat oven to 375 degrees .
Lightly spray a scone pan/baking sheet with non-stick spray.
(Skip this step if you use a well-loved Pampered Chef pizza stone for your scones like I do.)
In a medium bowl, combine flour, sugar, baking powder, and salt.
Cut in butter with pastry blender or fork until crumbly.
Stir in whipping cream.
Add mango.
On a lightly floured surface, knead dough 5 or 6 times.
Roll dough into a 1/2-inch thick circle.
Cut into eight triangles.
Place dough triangles on prepared pan.
Brush tops with either a little cream or an egg wash.
Bake for 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/50802/mango-scones"},{"id":"50798","title":"Paula Deen's Cheese Straws","ingredients":"wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
butter, without salt
cheese, cheddar","directions":"Preheat oven to 350 degrees.
In large bowl, beat butter and cheese until well blended at medium speed.
Add flour and cayenne pepper, and beat in well, for 5 minutes, or until VERY creamy.
Put mixture into pastry bag or cookie press that is fitted with a star tip.
Pipe 5-inch long strips about 1-inch apart from each other onto an ungreased cookie sheet.
Bake ONE COOKIE SHEET AT A TIME, 18-20 minutes until lightly golden.
Put the pastry bag/cookie press into the fridge or freezer while each tray is cooking.
Otherwise, the butter and cheese gets too soft, and you get cheese \"crackers\" instead of straws!
Cool each tray for 5 minutes, (I prepare the next tray while they are cooling) then move the cooled straws to a wire rack.
Keeps well in air-tight containers.","url":"https://recipe.bluelayer.org/recipe/50798/paula-deens-cheese-straws"},{"id":"50719","title":"Cheese Straws","ingredients":"butter, without salt
cheese, parmesan, hard
cheese, gruyere
mustard, prepared, yellow
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, red or cayenne","directions":"Preheat oven to 375 degrees.
Cut the butter into thin pieces, approximately tablespoon-size, and beat with an electric hand mixer in a very large mixing bowl until butter is soft.
Add all the cheese and beat with the butter until the mixture is smooth.
Stir in the mustard.
Whisk together the flour, salt, baking powder, and hot red pepper.
Add to the butter mixture and beat until combined.
Form into a ball.
Press dough out with a cookie press into straws, following manufacturer's instructions, or use the following procedure: Divide dough into fourths.
On waxed paper, roll each piece into a rectangle 1/3-inch thick.
Use a pastry wheel to cut dough into 4- by 1/2-inch strips.
Move straws onto a rimmed baking sheet lined with a silicone mat or parchment paper.
Bake at 375 degrees for 8 to 15 minutes, until light brown.
Watch carefully, as overly browned straws aren't tasty.
Cool on a rack.
Notes: Every oven is different.
Cook the first batch, watching carefully, and if too brown, reduce heat to 325 degrees.
Rotate pan halfway through baking time.
Use more than one baking sheet at a time only if the sheets may be placed in the oven without overlapping.
Air must freely circulate or the bottoms will be burned and the tops unbrowned.
Switch shelves and positions of the pans as necessary to prevent top or bottom from browning.
Take care: white cheese will not brown as much as yellow.
Once the aroma comes wafting out of the oven, they are usually done.
Cooking further may burn the cheese.
Remove with a metal spatula to cool on a rack.
These keep several days at room temperature in a tightly sealed container, or frozen up to 3 months.
Due to the heavy humidity in the South, it may be necessary to re-crisp straws on a baking sheet in a 300-degree oven.
Variation: Use cookie cutters, a pastry bag, or an indented pizza slicer to shape cheese straws.
Cut into coins, triangles, hearts, or specialty shapes for special parties.","url":"https://recipe.bluelayer.org/recipe/50719/cheese-straws"},{"id":"50699","title":"Simply Perfect Galette","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
blueberries, raw","directions":"DOUGH--Combine flour and salt in a bowl.
Cut in half of the butter with a pastry blender (or rub in between your fingertips) until mixture resembles coarse cornmeal.
Cut in remaining butter until it is in pea-sized bits.
Sprinkle water in evenly, mixing in with a fork until flour mixture is completely moistened and holds together when pressed between your fingers.
Gather dough into 1/2\" thick disk and wrap tightly in plastic wrap.
Refrigerate for at least 30 minutes.
Dough can be prepared up to 2 days ahead of time and refrigerated.
To freeze, overwrap in aluminum foil and defrost overnight in fridge.
If dough is too hard let stand at room temperature for about 10 minutes until soft enough to roll.
Preheat oven to 400*F.
Position rack to center.
A baking stone can be used if availiable.
On a floured surface, roll our dough into very thin (no more than 1/16\" thick) 14\" diameter round.
Roll edges a bit thinner than the center so that when the edges are folded over to make a border it won't be too thick.
Transfer to a pizza pan or large rimless baking sheet lightly greased or lined with parchment paper.
FILLING--comine flour and 2 tbs sugar and sprinkle over dough, leaving 2\" border.
Arrange fruit on top of the sugar/flour mixture, again leaving a border.
Sprinkle fruit with 4 tbs of remaining sugar.
Fold border of dough over the fruit (Pleating is easiest, squeezing pleats together) Brush dough with a little water and sprinkle with remaining 1 tbs of sugar.
Bake 50 minutes to 1 hour, until edges are browned.
Immediately slide galette off of pan onto cooling rack.
Let cool at least 15 minutes; serve warm, at room temperature or re-heated in the microwave.
***OTHERFILLINGS*** Most fruits can be used, so this is a great dessert to be made with seasonal fruits.
Adjust sugar amount to sweetness or tartness of fruit but this is a good basic recipe.
Other reccomended fruits are: nectarines, cherries, peaches, summer or winter pears, plums, apricots or apples.
With drier fruits like apples and winter pears it is recommended to brush fruit with 2 tbs melted butter and sprinkle with 1-2 tbs sugar before cooking.","url":"https://recipe.bluelayer.org/recipe/50699/simply-perfect-galette"},{"id":"50668","title":"\"new School\" Shoo Fly Pie With Stevia","ingredients":"wheat flour, white, all-purpose, unenriched
sweetener, herbal extract powder from stevia leaf
butter, without salt
molasses
water, bottled, generic
leavening agents, baking soda","directions":"Mix the flour and stevia together.
Cut in the butter with a pastry blender until the mixture has the consistency of coarse crumbs.
Stir together molasses, hot water, and soda.
Immediately pour 1/3 of molasses mixture into pie shell, then 1/3 of flour mixture.
Repeat twice, ending with the flour crumbs on the top.
Bake at 375 for 30-40 minutes (Cover edges of pie shell with foil for the first 20 minutes of baking to prevent over browning).","url":"https://recipe.bluelayer.org/recipe/50668/new-school-shoo-fly-pie-with-stevia"},{"id":"50667","title":"Chive Piecrust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
chives, raw
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, salt, baking powder, and chives in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.2.
Make a well in center of flour mixture.
Combine butter and boiling water.
Pour butter mixture into center of well.
Gently draw flour mixture into butter mixture until moist clumps form.
Press dough into a 4-inch circle.
Cover, and chill 30 minutes.3.
Slightly overlap 2 sheets of plastic wrap.
Unwrap dough; place on plastic.
Cover dough with 2 additional sheets of overlapping plastic wrap.
Roll dough into a 13-inch circle.","url":"https://recipe.bluelayer.org/recipe/50667/chive-piecrust"},{"id":"50648","title":"Salted Butter Caramels","ingredients":"oil, olive, salad or cooking
cream, fluid, heavy whipping
sugars, granulated
syrups, corn, light
honey
butter, without salt
vanilla extract
salt, table
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.
Set aside.
In a 4-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.
Add the sugar, corn syrup, and honey and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture, stirring occasionally, until it registers 257F on the thermometer (about 15 minutes).
Remove the pan from the heat and stir in the butter, vanilla paste, and 2 teaspoons of the sea salt.
Pour the caramel into the prepared pan and let it sit at room temperature until cool and set (about 1 hour).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
Remove the candy from the pan by by lifting out the foil; invert the caramel onto the cutting board and peel the foil off of the caramel.
Cut the caramel into eight 1-inch-wide strips, then cut each strip into four pieces.
Line 2 baking sheets with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Place a caramel into the tempered chocolate, coating it completely.
With a dipper or fork remove the caramel from the chocolate, carefully shake off the excess chocolate, and slide the caramel off the dipper onto the paper.
After dipping 4 caramels, sprinkle the center of the top of each with a pinch of sea salt.
Let the caramels set up at room temperature, or chill in the refrigerator for 15 minutes.
In a tightly covered container between layers of waxed paper, the caramels will keep for 1 month at room temperature.","url":"https://recipe.bluelayer.org/recipe/50648/salted-butter-caramels"},{"id":"50610","title":"Cinnamon Sugar Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F and line a large baking sheet with a Siplat liner or parchment paper.
In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt together until well-blended.
Working quickly, add the cold butter and use a pastry cutter or two forks to blend the mixture until it resembles wet sand.
Stir in the heavy cream and milk and stir quickly just until the dough comes together.
Be careful not to over-mix.
Transfer the dough onto a clean, floured surface and knead the dough until if forms into a ball.
With floured hands, pat the dough into a large circle about 3/4-inch thick.
Cut the dough into triangles with a pizza cutter, cutting as if you were cutting pizza.
Carefully transfer the scones to the prepared baking sheet.
For the topping, in a small bowl, combine the sugar, cinnamon and milk and mix until the sugar and cinnamon are moistened.
Spread the mixture in a thin layer on top of the scones.
Bake the scones for 12-14 minutes, or until they are slightly puffy and golden brown.
Inspired by the Pioneer Woman; adapted from Two Peas and Their Pod.","url":"https://recipe.bluelayer.org/recipe/50610/cinnamon-sugar-scones"},{"id":"50503","title":"Rye Caraway Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, caraway seed
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
currants, zante, dried","directions":"Preheat oven to 400; lightly butter a baking sheet.
In a bowl, mix the flours, sugar, baking powder, caraway seeds, baking soda, and salt together.
Cut butter into 1/2-inch cubes; sprinkle them over the flour mixture.
Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
Stir in the buttermilk and knead until combined; knead in currants, if using.
With lightly floured hands, pat the dough into a 1/2 inch thickness on a lightly floured cutting board.
Using a 2 1/2 inch round biscuit cutter or glass, cut out rounds from the dough.
Gather the scraps together and repeat until all the dough is used.
Place rounds on the prepared baking sheet; bake 15-17 minutes, or until lightly browned.
Remove baking sheet to a wire rack; cool 5 minutes.
Using a spatula, transfer scones to a wire rack to cool.
Serve warm, or cool completely and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/50503/rye-caraway-scones"},{"id":"50497","title":"Apple-Pecan Crumb Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
water, bottled, generic
nuts, pecans","directions":"In a large bowl, combine the flour and salt.
Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles coarse meal.
Add the water and gently mix to form a dough.
Pat the dough into a disk and wrap in plastic.
Refrigerate until very firm, about 1 hour.
Preheat the oven to 375.
On a lightly floured surface, roll out the dough to an 11-inch round.
Transfer it to a 9-inch glass pie pan and trim the overhanging dough to 1/2 inch.
Fold the dough under, crimp the edge decoratively and refrigerate until firm.
In a bowl, using your fingers, rub the brown sugar into the flour until blended.
Work in the softened butter until the mixture is crumbly.
In a large bowl, toss the apple chunks with the granulated sugar, cinnamon and salt.
Add the melted butter and then the cornstarch mixture and stir well.
Spoon the apple filling into the chilled pie shell.
Sprinkle the crumb topping over the apples, then sprinkle the pecans on top.
Bake the pie for about 50 minutes, or until browned on top and bubbling around the edges.
Transfer to a rack and let cool slightly, then serve warm.","url":"https://recipe.bluelayer.org/recipe/50497/apple-pecan-crumb-pie"},{"id":"50485","title":"Pie Pastry How to and Tips","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift together the flour and salt; sift again.
Cut in the shortening or lard with a pastry blender or two knives until the mixture resembles coarse cornmeal.
Add ice water a tablespoon at a time (approximately 3 tablespoons in all), stirring the dough around the bowl with a fork.
As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes.
Handle the dough as little as possible.
Roll half of the pastry dough out on a floured surface to about 1/8-inch thickness.
The pastry should be about 1 1/2 inches larger than the the pie plate.
Repeat with the other half of dough for a double crust pie, or freeze the remaining dough for a future pie.
Makes enough for a double crust for a 9- or 10-inch pie, or two single crusts.
My Note: I trusted this one and had a wonderful result.
The juices from the filling didn't even make the crust soggy.
Like some PotPie Do.
* If recipe calls for a pre-baked crust, prick the pie shell with a fork and bake in a preheated 350*F. oven for about 3 minutes; remove from the oven and prick some more if the crust is puffing up.
Return to the oven and bake 5 minutes longer.
Place on a wire rack to cool, then fill as recipe directs.
* For best results, refrigerate all ingredients prior to making the dough - even the flour.
*Use pastry flour or all-purpose.
Bread flour has too much gluten to make a tender crust, and cake flour is too soft to give the proper body.
*Lard and shortening produce the most tender crusts.
You may use half lard or shortening and half butter if you want the buttery flavor.
*The pockets of fat make the flakiness in the crust.
Use a pastry blender or 2 knives to cut in fat.
Dough should still have some pea-size pieces.
Handle as little as possible with your hands.
*All liquids should be ice-cold.
*For a flakier crust, substitute ice cold sour cream or heavy cream for the water.
*Sugar in a pastry dough sweetens and tenderizes.
*Blend liquid in just until the dough begins to hold together.
Overworking toughens the dough.
*Chill the dough for 30 minutes for easier rolling.
*To prevent a soggy crust, refrigerate for 15 minutes before filling or seal by brushing with slightly beaten egg white, then refrigerate for 15 minutes.
*Setting the pie pan on a metal baking sheet during baking also helps prevent soggy crusts.
*Enhance the flavor of your dough by adding spices such as nutmeg, ginger, or cinnamon.
*Meringue won't \"weep\" if you blend a teaspoon of cornstarch into the sugar before beating it into the egg whites.
*Sprinkle toasted ground nuts or fine cookie crumbs over the dough and gently press them in before filling or baking.
** How to Freeze Pie Crust Dough **
Take some of the work out of making pie by making your pie crusts ahead and freezing them.
Here's how:.
Option 1:.
Make up the dough for your pie crust, following the instructions in the recipe that you've chosen.
Then, form the dough into a ball; and place it in a freezer bag, or wrap it in a double layer of plastic wrap.
Label and date it.
Note: If your pie crust recipe makes more than one crust, divide the dough into individual pie amounts before freezing.
Store your dough in the freezer for up to three months.
To Use: Thaw your pie dough in the fridge overnight.
Then, roll it out as usual.
Option 2:.
Make your dough; roll it out; and form your crust in a pie plate.
Then, stick the whole thing pie plate and all in a freezer bag.
To Use: Thaw your pie crust in the refrigerator overnight, and proceed with your pie recipe; or use your crust frozen, and simply add a couple minutes to the normal bake time.
Tips: Keep a couple pie crusts in the freezer at all times for easy last-minute desserts.
Think about making your pie filling ahead, too.
Make your pie crusts in disposable pie plates, so you can make a bunch at once (this will also make them easy to stack in the freezer).
*And practice!
Every time you make a pie crust from scratch, it will get easier.
Soon it will take only a few minutes - less time than letting a refrigerated crust soften at room temperature.
And the cost savings are really tremendous.
Have fun experimenting!","url":"https://recipe.bluelayer.org/recipe/50485/pie-pastry-how-to-and-tips"},{"id":"50480","title":"Spiced Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
honey","directions":"Preheat oven to 400.2.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Chill 10 minutes.3.
Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin.
Add buttermilk mixture to flour mixture; stir just until moist.4.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
Reroll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
Bake at 400 for 14 minutes or until golden.
Remove from pan; cool 2 minutes on wire racks.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/50480/spiced-pumpkin-biscuits"},{"id":"50433","title":"Pain a lAncienne Rustic Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the flour, salt, yeast, and water in a mixing bowl.
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
If mixing by hand, use a large spoon and stir for about 1 minute, until well blended.
The dough should be coarse and sticky.
Let the dough rest for 5 minutes to fully hydrate the flour.
If making ciabatta, drizzle the olive oil over the dough; if making mini baguettes, omit the oil.
Then mix on medium-low speed using the paddle attachment, or by hand using a large, wet spoon or wet hands, for 1 minute.
The dough should become smoother but will still be very soft, sticky, and wet.
Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes.
Transfer the dough to a lightly oiled work surface.
With wet or oiled hands, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough.
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
The dough should be significantly firmer, though still very soft and fragile.
Place the dough back in the bowl, cover, and let sit at room temperature for 10 minutes.
Repeat this process three more times, completing all repetitions within 40 minutes.
(You can also perform the stretch and folds in the bowl, as shown on page 17.)
After the final stretch and fold, immediately cover the bowl tightly and refrigerate overnight or for up to 4 days.
The dough will rise, possibly to double its original size, in the refrigerator.
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
Remove the dough from the refrigerator about 1 hour before baking for mini baguettes, and 3 hours in advance for ciabatta (or an hour earlier if the dough hasnt increased to 1 1/2 times its original size in the refrigerator overnight).
To make ciabatta, about 1 hour after taking the dough out of the refrigerator, line the back of a sheet pan with parchment paper and generously dust the entire surface with flour.
Use a wet or oiled bowl scraper to transfer the dough to the work surface, taking care to handle the dough as little as possible to avoid degassing it.
Dust the top surface of the dough with flour and also flour your hands.
Using your hands or a metal pastry scraper, gently coax and pat the dough into a rough square measuring about 9 inches on each side, still taking care to degas it as little as possible.
For small ciabatta, cut the dough into 3 even strips about 3 inches wide and 9 inches long (the pieces will each weigh about 12 ounces or 340 grams).
For larger ciabatta, cut the dough in half.
With floured hands, gently fold the dough in thirds, like folding a letter but without applying any pressure.
Gently roll the folded dough in the dusting flour to coat it, then lift the dough and place it on the parchment paper, again rolling it in the dusting flour on the parchment.
Rest the dough seam side down on the parchment and repeat with the other pieces of dough.
Mist the tops of the dough pieces with spray oil and loosely cover the pan with plastic wrap or a clean, lint-free towel.
After 1 hour, gently roll the pieces over so the seam side is up, lift and cradle each piece with floured hands, and, working from the underside, gently coax it to a length of 5 inches (for small ciabatta) to 7 inches (for large ciabatta).
Lay the pieces back on the parchment seam side up.
Straighten the sides of each piece with your hands or a pastry scraper so that they are more rectangular than oblong, mist with spray oil again, then cover loosely and proof for 1 hour more.
About 45 minutes before baking, preheat the oven to 550F (288C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
Slide the dough, parchment and all, onto the stone; if you arent using a baking stone, simply put the whole pan into the oven.
Pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450F (232C).
Bake for 12 minutes, then rotate the pan and bake for 15 to 20 minutes more, until the crust is a rich brown (streaked with the dusting flour).
The bread should puff a little, and the crust should be hard when tapped (itll soften as it cools).
Cool on a wire rack for 45 minutes before slicing.
To make mini baguettes, about 45 minutes before baking, preheat the oven to 550F (288C), or as high as it will go, and prepare the oven for hearth baking (see page 30).
After the dough has been out for 1 hour, generously dust the entire surface of a wooden peel with flour or line the back of a sheet pan with parchment paper (you can either dust the parchment with flour or mist it with spray oil so that you can slide and move the dough if need be).
Use a wet or oiled bowl scraper to transfer the dough from the bowl to the work surface, taking care to handle the dough as little as possible to avoid degassing it.
Dust the top surface of the dough with flour and also flour your hands.
Using your hands or a metal pastry scraper, gently coax and pat the dough into a rough square about 8 inches on each side, still taking care to degas it as little as possible.
Cut off a slice of dough about 1 1/2 inches wide and roll it into the dusting flour to lightly coat it and keep it from sticking to the remainder of the dough.
Working with floured hands and tools, carefully transfer the slice to the prepared peel or parchment paper, cradling it with both hands to keep it from stretching too much.
You can straighten it by spreading your hands underneath the dough as you lay it down; it should elongate slightly, to 9 to 10 inches.
Repeat with the rest of the dough, placing the pieces 1 inch apart, until the peel or parchment is full.
If you cant fit all of the pieces on the peel or parchment, bake those that are ready before cutting the remainder.
Its better to work in manageable batches than to try to cram all of them in the oven, especially if your stone or oven wont easily hold all of them.
Scoring the dough is an option, but because it risks degassing the dough, I advise against it until you have made these a few times.
Slide the mini baguettes onto the baking stone using short, quick back-and-forth motions with the peel, or by sliding the parchment paper onto the stone.
Pour 1/2 cup of hot water into the steam pan, then lower the oven temperature to 475F (246C).
Bake for 12 to 18 minutes total, rotating the pan as needed for even browning.
The crust should be a rich brown, the loaves should puff a little, and the crust should be hard when tapped (the crust will soften slightly as the bread cools).
Cool on a wire rack for at least 15 minutes.
For an interesting ciabatta texture and a nice design on the surface of the bread, mix a small amount of coarse rye flour or whole wheat flour in with the dusting flour.","url":"https://recipe.bluelayer.org/recipe/50433/pain-a-lancienne-rustic-bread"},{"id":"50419","title":"Strawberry and Rosemary Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, rosemary, dried
salt, table
butter, without salt
cream, fluid, heavy whipping
jams and preserves, apricot
lemon juice, raw
sugars, powdered
water, bottled, generic","directions":"Special equipment: a 3-inch heart-shaped cookie cutter.
For the scones: Place an oven rack in the middle of the oven.
Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper.
Set aside.
In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.
Transfer the mixture to a medium bowl.
Gradually stir in the cream until the mixture forms a dough.
On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle.
Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet.
Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick.
Cut the dough into more heart shapes and add to the baking sheet.
Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart.
Spoon a heaped 1/2 teaspoon of jam into each indentation.
Bake for 18 to 20 minutes or until the edges are golden brown.
Transfer the cooked scones onto a wire rack and cool for 30 minutes.
For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth.
Gradually add the water until the mixture is thin enough to spread.
Using a spoon, drizzle the glaze over the scones.
Let the glaze set for about 30 minutes.
Serve or store in an airtight plastic container for 2 days.
Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl.
Add the butter.
Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal.
Gradually stir in the cream until the mixture forms a dough.","url":"https://recipe.bluelayer.org/recipe/50419/strawberry-and-rosemary-scones"},{"id":"50376","title":"Pine Nut-Orange Caramel Sauce","ingredients":"sugars, granulated
orange juice, raw
cream, whipped, cream topping, pressurized
butter, without salt
cream, sour, cultured
nuts, pine nuts, dried
orange juice, raw","directions":"Cook sugar and orange juice in heavy medium saucepan over low heat, stirring until sugar dissolves.
Increase heat and boil without stirring until syrup turns deep golden brown, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 15 minutes; mixture will be foamy.
Add cream and butter (mixture will bubble) and whisk until smooth.
Whisk over medium heat until mixture thickens slightly and is deep caramel color, about 2 minutes.
Remove from heat.
Whisk in sour cream.
Stir in pine nuts.
Let cool 5 minutes.
Mix in orange peel.
Cool until just warm.
(Can be prepared 3 days ahead.
Cover and refrigerate.
Rewarm over low heat before serving.)","url":"https://recipe.bluelayer.org/recipe/50376/pine-nut-orange-caramel-sauce"},{"id":"50360","title":"Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Combine first flour, baking powder and sugar.
Cut in butter with a pastry blender until crumbly.
Add milk and stir until dry ingredients are moist.
Drop in desired size onto ungreased cookie sheet and brush with melted butter.
Bake at 350 until golden, approximately 15-20 minutes.
*can use buttermilk if you want to make buttermilk biscuits.","url":"https://recipe.bluelayer.org/recipe/50360/drop-biscuits"},{"id":"50344","title":"Fresh Peach Crisp","ingredients":"peaches, yellow, raw
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
butter, without salt","directions":"Place sliced peaches in a mixing bowl.
Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Sprinkle mixture evenly over peaches in dish.
Bake in a preheated 375 degree (Fahrenheit) oven for 45 minutes or until golden brown.
Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/50344/fresh-peach-crisp"},{"id":"50292","title":"Blueberry Oatmeal Scones","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
nuts, pecans
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a baking sheet.
Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl.
Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended.
Stir the milk into the flour mixture until just combined.
Lightly stir in the pecans and blueberries.
Collect the dough into a ball and pat into a large circle about 1 inch high.
Cut into 8 wedges, and place on prepared baking sheet.
Brush tops with 2 tablespoons milk.
Bake in preheated oven until lightly browned, 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/50292/blueberry-oatmeal-scones"},{"id":"50285","title":"Pastry (No -Fail!)","ingredients":"lard
butter, salted
wheat flour, white, all-purpose, unenriched
cream, sour, cultured","directions":"Cut lard and butter into the flour until it resembles crumbs.
(You can also do this in a food processor to make things go faster.
).
Stir in the sour cream until mixed and all the ingredients come together in a ball.
(This will happen automatically if using a food processor.
If you are doing this on the countertop, put a little flour down to prevent sticking.
This can be a little messy without it!
).
Flatten the ball into a disc, wrap in foil and refrigerate overnight.
Work with half of the dough at a time and keep the other half in the refrigerator until ready to use.
Pound the dough with a heavy rolling pin and roll out to desired shape or width.
Cook time is actually \"Chill\" time.","url":"https://recipe.bluelayer.org/recipe/50285/pastry-no-fail"},{"id":"50263","title":"Cranberry Oat Bars","ingredients":"cranberries, dried, sweetened
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest.
Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x9 inch baking pan, line with foil, then grease the foil.
In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt.
Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs.
Press half of this mixture firmly into the prepared pan.
Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown.
Cool completely before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/50263/cranberry-oat-bars"},{"id":"50262","title":"Grandmas Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
lard
milk, buttermilk, fluid, cultured, lowfat","directions":"Sift dry ingredients into a bowl.
Cut in shortening with a pastry blender, and add the buttermilk (blending quickly, just until dry ingredients are moistened).
Dough will be sticky.
Turn dough onto a floured surface.
Flour hands and knead the dough 3 or 4 times.
Its important to not overhandle dough as this will cause your biscuits to be tougher.
Roll or pat dough into a 3/4-inch thickness and cut with a biscuit cutter.
Repeat until all the dough is used.
For soft-sided biscuits, place close together in a lightly greased baking pan.
I use vegetable spray.
For biscuits that are crusty all around, place about an inch apart in a lightly greased baking pan.
Bake at 425 degrees for 15-18 minutes, or until golden brown.
Makes about eight 3-inch or a dozen 2-inch biscuits.
Note: if you want your biscuits to rise higher and brown more evenly, you can bake them on a baking sheet instead of a pan with sides.","url":"https://recipe.bluelayer.org/recipe/50262/grandmas-buttermilk-biscuits"},{"id":"50257","title":"Angel Biscuits","ingredients":"leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"Stir yeast into buttermilk until dissolved.
Combine flour, sugar and salt in large bowl.
Using fingers, two knives or pastry blender, blend butter into flour mixture until it resembles coarse meal.
Pour buttermilk mixture into flour mixture, and stir until soft dough forms.
If necessary, add more buttermilk to make dough hold together.
Lightly flour work surface and rolling pin.
Knead dough 8 or 9 times, or until smooth.
Roll dough to 1/2-inch thickness, and cut into 3-inch circles.
Coat baking sheet with cooking spray.
Transfer biscuits to it, cover with clean kitchen towel and let rise 20 minutes.
Preheat oven to 400F.
Bake 12 to 14 minutes, or until biscuits are pale brown.","url":"https://recipe.bluelayer.org/recipe/50257/angel-biscuits"},{"id":"50227","title":"Grammie's Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Measure out flour and salt into a large bowl, mix together.
Using a knife, shave the lard into chunks into the same bowl.
Using a pastry blender, work the mixture, turning the bowl as you go until it comes through the pastry blender in sheets.
Gradually add the ice water, small amounts at a time, while continuously passing a knife through the pastry while turning the bowl.
\"Knife\" until the pastry is lumped together.","url":"https://recipe.bluelayer.org/recipe/50227/grammies-pastry"},{"id":"50223","title":"Flaky Pie Shells","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"In a food processor, pulse the flour with the sugar and salt until combined.
Add the shortening and butter and pulse until the mixture resembles small peas.
Sprinkle the water on top and pulse just until the dough comes together.
Turn the dough out onto a lightly floured surface and knead 2 or 3 times.
Divide the dough in half and pat into disks.
Wrap in plastic and refrigerate until firm, at least 30 minutes.
Preheat the oven to 350.
Let the dough stand at room temperature for 10 minutes.
On a lightly floured surface, roll out 1 disk to a 14-inch round 1/8 inch thick.
Wrap the pastry around the rolling pin and carefully fit it into a 10-inch glass pie plate.
Trim the overhang to 1/2 inch.
Fold the overhang under and crimp the edges.
Refrigerate the uncooked pie shell for 10 minutes.
Repeat with the remaining pie dough.
Line the pie shells with foil and fill with pie weights or dried beans.
Bake in the center of the oven for 20 minutes, or until just set.
Carefully remove the foil and weights and bake the pie shells for 10 minutes longer, or until lightly browned and cooked through.
Let cool completely before filling.","url":"https://recipe.bluelayer.org/recipe/50223/flaky-pie-shells"},{"id":"50108","title":"English Digestive Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place dry ingredients in a mixing bowl.
Cut or rub in the butter with a pastry blender, two knives or your fingertips.
Add the sugar and enough milk to make a stiff dough.
Knead this mixture on a flour surface until smooth.
All this can be done almost instantly in a food processor.
If you have time, return the dough to your bowl, cover and chill for an hour.
This resting time will make the biscuits more tender and crisp.
After the dough has chilled, preheat your oven to 350 degrees.
Roll out the dough until it is a bit more than 1/8 inch thick, and cut into any desired shape.
Traditional digestives are about 2 1/2 inches round.
Place on greased cookie sheets, prick evenly with a fork and bake until pale gold, about 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/50108/english-digestive-biscuits"},{"id":"50078","title":"Whole Wheat Flour Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a large bowl, whisk together the flour, baking powder and salt for 20 seconds.
Pinch vegetable shortening into the flour mixture or use a pastry cutter until incorporated.
The mixture will be crumbly.
Start with 3/4 cup of water and mix into the flour mixture to form a semi-smooth dough ball.
If necessary, add more water 1 tablespoon at a time until dough binds together into a semi-smooth ball (dough should form easily into a ball but not be sticky).
Knead 15 times or until ball is smooth.
Let dough rest for 15 minutes.
Pinch off 1-inch balls of dough.
Form into tight balls, and then flatten into fat discs.
Allow to rest for 10 minutes.
On a lightly floured surface or between two sheets of plastic wrap, roll a dough ball to 1/8-inch thick by 6-8-inches in diameter (or press flat in a tortilla press).
Heat a griddle, comal (a smooth rounded griddle) or large skillet over medium heat.
Place the raw tortilla on the pan and cook until it puffs and starts to brown, about 30 seconds, flip over, press down with a spatula, and then cook for another 30 seconds, or until the second side is browned.
Place tortilla on a plate and cover with a towel.
Repeat with the remaining dough balls.","url":"https://recipe.bluelayer.org/recipe/50078/whole-wheat-flour-tortilla"},{"id":"50047","title":"Bittersweet Chocolate Ganache Cream","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
butter, without salt","directions":"Measure and prepare the ingredients.
Bring the butter to room temperature.
Melt the chocolate in a double boiler.
Remove it from the heat once the temperature reaches 50C (122F).
Meanwhile, heat the heavy cream until just before boiling.
Add the 1/3 of the heavy cream from Step 3 into the chocolate from Step 2 and mix well.
Once it is evenly mixed, add the remaining heavy cream in 2 batches.
Once it has cooled, mix in the butter 1 tablespoon at a time with a hand mixer.
When all of the butter is mixed in, beat at low speed for about a minute.
Immediately move it into an airtight container, cover with a plastic wrap so that it sticks firmly to the surface of the chocolate cream, and let it cool.
If you are using it as macaron filling, chill it in the refrigerator for about 30 minutes before adding it into the pastry bag.
It gets a little harder and will be easier to pipe out.
Variation: \"Moist and Rich Bitter Chocolate Macarons.","url":"https://recipe.bluelayer.org/recipe/50047/bittersweet-chocolate-ganache-cream"},{"id":"50046","title":"The Best Pie Crust Recipe","ingredients":"butter, without salt
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"combine flour and salt in medium sized bowl.
cut in butter and shortening with pastry blender or fork.
add water a little bit at a time, using a fork or hands to blend.
stop adding water when dough is able to stay in a ball.
lightly flour a flat surface and rolling pin.
press ball of dough into a flat disk, place onto floured surface.
roll dough beginning in middle and pushing outward.
roll dough onto rolling pin, then unroll over pie pan.
FOR UNFILLED PIE ('blind' baking): preheat oven to 400 degrees, bake for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/50046/the-best-pie-crust-recipe"},{"id":"49974","title":"Quick Crumb Raisin Bars","ingredients":"raisins, seeded
water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
lemon juice, raw
spices, cinnamon, ground
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt","directions":"In medium saucepan, bring raisins and water to a boil.
Reduce heat; simmer 15 minutes.
Drain; stir in applesauce, lemon juice and cinnamon.
Set aside.
Heat oven to 350*F.
In a large bowl, combine oats, flour, sugar and coconut.
Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
Reserve 2 1/2 cups of crumb mixture for topping.
Press remaining crumb mixture firmly in bottom of ungreased 13x9-inch pan.
Spread evenly with filling.
Sprinkle with reserved crumb mixture; press lightly.
Bake at 350*F.
for 30 to 40 minutes or until light golden brown.
Cool completely.
Cut into bars.
Yield: 36 bars.","url":"https://recipe.bluelayer.org/recipe/49974/quick-crumb-raisin-bars"},{"id":"49973","title":"Boston Market Sweet Potato Casserole","ingredients":"sweet potato, raw, unprepared
sugars, brown
cream, fluid, heavy whipping
butter, without salt
spices, cinnamon, ground
salt, table
candies, marshmallows
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt","directions":"Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400F oven for 60 to 70 minutes or until they are tender.
When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth.
Measure exactly 6 cups of the mashed sweet potato into a large bowl.
Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated.
Pour this mixture into an 8x8-inch baking dish.
Preheat oven to 350F.
Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor.
A blender will also work.
Combine the oat flour with 2 tablespoons brown sugar, all-purpose flour, and 1/8 teaspoon cinnamon in a small bowl.
Cut the cold butter into the dry mixture using a pastry knife or a fork.
You should have a crumbly mixture with pea-size bits.
Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
When you remove the casserole from the oven immediately spread the marshmallows over the top.
Let this sit for about 10 minutes.
The heat from the casserole will melt the marshmallows, and then it's ready to serve.","url":"https://recipe.bluelayer.org/recipe/49973/boston-market-sweet-potato-casserole"},{"id":"49936","title":"Dad's Mazola No-Roll Pie/Pastry Shell","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift dry ingredients into pie pan.
Combine Mazola and milk in measuring cup.
Whip with a fork and pour all at once over flour mixture.
Mix with fork until flour is completely dampened.
Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim.
Be sure dough is pressed to uniform thickness.
To flute, pinch dough lightly with fingers.
Do not use a high fluted edge.
For baked shell:.
Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes.
Cool; fill as desired.
For unbaked shell:.
Fill as desired and bake in hot oven (400 d F) 15 minutes; then reduce heat to moderate (350 d F) and bake until filling tests done.","url":"https://recipe.bluelayer.org/recipe/49936/dads-mazola-no-roll-pie-pastry-shell"},{"id":"49935","title":"Sea Salt Caramels","ingredients":"cream, fluid, heavy whipping
sugars, granulated
syrups, corn, light
honey
butter, without salt
vanilla extract
salt, table
pascha, organic bitter-sweet dark chocolate chips,","directions":"Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Place the cream in a large saucepan over medium-high heat and bring it to a boil.
Stir in the sugar, corn syrup and honey and stir until it begins to boil.
Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
Pour into prepared pan and let set at room temperature until firm enough to cut.
Cut the caramel into small squares or strips with a chefs knife.
Temper the chocolate and dip the caramels in the chocolate one at a time.
Place them on a baking sheet covered with waxed paper or foil to set.
While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.","url":"https://recipe.bluelayer.org/recipe/49935/sea-salt-caramels"},{"id":"49923","title":"Marmie's Foolproof White Bread - Cheese and Herbs Optional","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, oregano, dried
cheese, parmesan, hard
spices, garlic powder","directions":"In a small bowl, disolve first 3 ingredients - being sure the water is only warm, so as not to kill the yeast.
Let yeast mixture sit 5 - 10 min to rise.
In a large bowl wisk together next 4 ingredients to disolve.
Add yeast mixture to the bowl and wisk.
Add in 13 cups flour 2 or 3 cups at a time and wisk - it will be gooey and sticky at this point --
Now it is time to get dirty -- add 1 cup of the remaining 2 cups flour and knead it with your hands in the bowl at first, it will be really sticky, but persevere as it will release from your hands as you knead more flour into the dough.
Sprinkle 1/2 cup flour onto the clean countertop ( so the dough does not stick to counter) and turn the dough out on to countertop.
Please be patient with me as I try to describe 'kneading' ( I cook I don't write!
).
Face the counter and fold the dough over and place the heels of your hands on the dough and push dough down and somewhat forward.
With your fingertips grab and secure the farthest edge of the dough and pull it up towards yourself and fold on top of itself.
Give it a quarter turn and repeat the fold, push and turn motions untill dough is of the right smooth and elastic consistiency.
Knead for 4 - 10 min untill the dough is no longer sticky but soft and smooth.
Add a bit more flour as required for right consistiency and to avoid the dough getting stuck on the counter,.
You should end up with a soft 'ball' of bread dough.
Put the 1 Tablespoon Vegetable Oil in a bowl at least twice the size of your dough, place your dough upside down in the oil and spin gently to coat dough.
Turn dough over and cover with a damp tea towel.
Allow dough to sit for approx 1 hour in a draft free area untill it has doubled in size.
(in the cold oven with a pan of hot water on the bottom rack will speed things up a bit too.
).
When dough is doubled, poke your two fingers into the dough and if your finger dimples remain it is ready to punch down.
With your fists gently 'punch' the air out of the dough.
Turn dough out on to the counter.
With a sharp knife divide evenly into 4 loaf size portions and shape accordingly.
Alternately you can shape one portion or more into 12 buns for each.
(I will incorporate cheese or herbs sometimes for a really great dinner bun.
).
Place shaped loaves or buns loosley in a pan sprayed with Pam or like product .
leaving enough room to double again as it rises.
(about an hour).
Place in preheated oven at 350 degrees F and bake for 30-40 minute Buns are usually about 30 min, bread a bit longer.
To check doneness, bread should be golden brown and when you tap on the top of the loaf with your fingertip, listen for a hollow sound.
Remove from oven placing on wire rack.
If desired you can melt the 1 tsp butter with the 1 tsp.sugar and the 2 Tbsp milk and give the tops of the bread/buns a light glazing with a pastry brush.
This creates a softer crust with a touch of sweetness and a nice shine.
Some will prefer a crispier natural crust.
Allow bread to remain in pans for 10 minute then remove from pan turn out gently on to a wire rack.
(not upside down).
Don't wait too long before the next steps -- your delicious bread might get too cold -- so.
Grab the butter --
Grab the Jam --
Grab a cup of Coffee --
Grab a Loved one --
And dig into your loaf of yummy homemade bread!","url":"https://recipe.bluelayer.org/recipe/49923/marmies-foolproof-white-bread-cheese-and-herbs-optional"},{"id":"49903","title":"Sugar Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"To make the crust, combine the flour and salt in a large bowl.
Add the lard, and with a pastry cutter or two forks, cut the lard into the flour until the mixture resembles small peas.
Add the ice water, 2 tablespoons at a time, and mix with two knives.
Add just enough water so that all the flour is incorporated and the dough pulls together into a rough ball.
Turn out onto a lightly floured board, and with a rolling pin flatten the dough into a 6-inch square.
Scatter the butter pieces all over the dough, then fold the dough in half.
Roll the dough back out into a 6-inch square, then fold and roll out again.
Repeat once more, then cover the dough with plastic wrap, and refrigerate for an hour.
Preheat the oven to 375 degrees.
Remove the dough from the refrigerator, and allow to soften.
To make the filling, combine the sugar, condensed milk, flour and butter in a medium-size bowl.
Stir until smooth.
On a lightly floured board roll out the dough until it is 1/4 inch thick.
Gently lift the dough, and put it in a 9-inch pie pan.
Trim the edges, then pour in the filling.
Bake for 15 minutes, then reduce the heat to 325 degrees, and continue baking for another 25 minutes.
The filling will look cracked and bumpy.
Do not overbake.","url":"https://recipe.bluelayer.org/recipe/49903/sugar-pie"},{"id":"49812","title":"Rustic Peach & Berry Galettes","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt
peaches, yellow, raw
blueberries, raw
sugars, granulated
honey
butter, without salt","directions":"Pastry.
In a small bowl, whisk butttermilk and water.
In a large bowl, whisk flour, cornmeal, sugar and salt.
Using pastry blender or two knives, cut in butter.
Sprinkle pastry with buttermilk mixture; with a fork mix until just combined, you may not need all of the buttermilk mixture, save any left to brush on just before putting in oven.
Turn pastry onto lightly floured surface; divide into four pieces and press each into disc shape.
Wrap discs individually in plastic wrap; refrigerate two hours or overnight.
To prepare galettes.
In a large bowl, combine peaches, berries, sugar and honey.
On lightly floured surface, roll chilled pastry discs into 6 inch circle, about 1/8 inch thick; transfer rounds to parchment lined baking sheet and repeat with remaining dough.
(I did not use parchment, I sprayed a rimmed cookie sheet with veggie spray).
Arrange 1 cup of peach mixture in centre of each circle, leaving 1 1/2 inch edge; top with butter.
Fold dough over fruit, pleating and leaving centre uncovered; brush pastry with water, (I used left over buttermilk mixture), and sprinkle with remaining sugar.
Bake in the bottom third of a 400f degree oven 20 to 25 minutes or until pastry is golden and crisp, cool on rack.
Serve warm with vanilla ice cream.
Almost any combination of 4 cups of fruit can be used, I used more blueberries, less peaches, because that is what I had around.
I also made only two and cut each one in half when I served it; for smaller servings they could even be cut into 4 each.","url":"https://recipe.bluelayer.org/recipe/49812/rustic-peach-berry-galettes"},{"id":"49746","title":"Apple Cheddar Nut Scones","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, cheddar
leavening agents, baking soda
seeds, sunflower seed kernels, dried
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Heat oven to 400F
In medium bowl, combine flour, baking powder, baking soda and salt.
Using pastry blender or fork, cut in margarine until mixture is crumbly.
Stir in cheese and nuts.
Add apple sauce; stir just until moistened.
On floured surface, knead dough gently 5 or 6 times.
Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick.
Cut into wedges; separate slightly.
Bake at 400F for 12 to 16 minutes or until lightly browned.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/49746/apple-cheddar-nut-scones"},{"id":"49712","title":"Apple-Pineapple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
apples, raw, with skin
pineapple, raw, all varieties
lemon juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"In a large bowl, toss together the flour and salt.
Using a pastry blender or two knives, cut in the shortening until the mixture is mealy.
Sprinkle in 4 tablespoons of the ice water and stir with a fork until the dough comes together.
If it is too dry and crumbly, add the remaining 1 tablespoon water, 1 teaspoon at a time.
Halve the dough and pat it into two 7-inch disks.
Wrap each disk in wax paper and refrigerate until chilled, about 30 minutes.
Arrange one rack in the bottom third of the oven and another in the middle; preheat the oven to 450.
On a lightly floured surface, roll out 1 disk of dough into a 10- to 11-inch round.
Transfer the dough to an 8-inch pie pan.
Do not trim the overhanging pastry.
Roll out the second disk of dough into an 11- to 12-inch round and transfer it to a parchment-lined baking sheet.
Refrigerate the pastry while you proceed.
Toss the apples with the pineapple and lemon juice.
In a bowl, mix together the sugar, flour, nutmeg and cinnamon.
Toss the dry ingredients with the fruit.
Scrape the filling into the pie shell (it may look like too much filling, but it shrinks as it bakes).
Moisten the overhanging edge of pastry with water.
Place the top crust over the filling.
Trim the edge so it's even, then crimp to seal.
Cut a few vents in the top.
Brush the pie with the milk and sprinkle the sugar on top.
Bake the pie on the bottom rack of the oven for 20 minutes, then transfer it to the middle rack and bake 40 to 45 minutes longer, until the crust is golden brown and the apples are tender when gently pierced.
Transfer to a rack to cool before serving.","url":"https://recipe.bluelayer.org/recipe/49712/apple-pineapple-pie"},{"id":"49683","title":"Cinnamon Sugar Crumb Topping","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt","directions":"In a large bowl, mix together the flour, brown sugar, cinnamon, and salt.
Using a pastry blender, incorporate the butter by cutting it in to the flour until the butter forms small, pea-size pieces.
Pair this topping with a traditional pastry pie shell and the filling of your choice.
Once the filling has been placed in the pie shell, sprinkle the cinnamon sugar crumb topping evenly over the filling until it is completely covered.
Bake as directed.","url":"https://recipe.bluelayer.org/recipe/49683/cinnamon-sugar-crumb-topping"},{"id":"49649","title":"Peachy Cobbler","ingredients":"peaches, yellow, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat the oven to 375F.
Place the peaches in a shallow casserole dish and sprinkle with lemon juice.
In a bowl, combine the flour, sugar and cinnamon.
Cut in the margarine with a pastry blender or a fork until the mixture is crumbly.
Spread mixture over peaches.
Bake for about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/49649/peachy-cobbler"},{"id":"49600","title":"All Butter Pie Crust (Single)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a large bowl, mix flour, salt, and add cold butter.
With a pastry blender, incorporate butter into the flour.
This will take a few minutes; it should resemble cornmeal.
One tablespoon at a time, add the water.
Mix with a fork between each addition.
You may need more water; add if needed.
Once most of the flour seems to be moist, use your hands to bring together into a ball of dough.
You may need to knead this about 4-5 times.
You do not want to over handle the dough, as this will create too much gluten, warm the butter, and it will yield a tough result.
Shape and bake immediately.
If you will not be filling and baking immediately, refrigerate covered until youre ready.","url":"https://recipe.bluelayer.org/recipe/49600/all-butter-pie-crust-single"},{"id":"49545","title":"Mocha Caramels","ingredients":"oil, olive, salad or cooking
cream, fluid, heavy whipping
honey
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
sugars, brown
butter, without salt
water, bottled, generic","directions":"Line an 8-inch-square metal baking pan with foil, extending the foil over the sides of the pan.
Thoroughly coat the foil with the canola oil.
In a heavy 3-quart saucepan, combine the cream, honey, chocolate, granulated sugar and brown sugar and bring to a boil over moderate heat.
Using a pastry brush dipped in warm water, brush down the side of the pan a couple of times to prevent crystallization.
Raise the heat to moderately high and place a candy thermometer in the pan.
Continue to cook the syrup, stirring constantly, until the temperature registers 254, about 20 minutes.
Remove the saucepan from the heat and quickly stir in the butter and the espresso mixed with water.
Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.
Use the ends of the foil to lift the caramel from the pan.
Peel the foil off the back of the caramel.
Coat the blade of a chef's knife with oil.
Cut the caramel into 8 equal strips, then cut each strip into 8 pieces.
Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.","url":"https://recipe.bluelayer.org/recipe/49545/mocha-caramels"},{"id":"49523","title":"Peach Fried Pies With Cinnamon Crust","ingredients":"sugars, granulated
peaches, yellow, raw
spices, cloves, ground
spices, nutmeg, ground
lemon juice, raw
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
salt, table
cheese, parmesan, hard
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a large saucepan, over medium heat, combine the sugar, peach slices, cloves, and nutmeg.
Mix until blended.
Bring mixture to a boil; turn down heat and allow mixture to simmer until the peaches are softened, 20 to 25 minutes.
Using a slotted spoon, remove the peaches from the saucepan and place in a small bowl.
Reserve 1/3 cup plus 2 tablespoons of the peach liquid in the saucepan and discard the rest.
Return the peaches to the saucepan.
In a small bowl, combine the lemon juice and the cornstarch.
Whisk cornstarch mixture into the peach mixture, stirring until combined.
Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick.
Transfer peach mixture to a clean bowl and chill for 1 hour, or until completely chilled.
To make crust: Sift together the flour, sugar, cinnamon and salt into a large mixing bowl.
Add the chilled cream cheese and shortening and, working with your hands or a fork, mix until the mixture resembles coarse meal.
Add the cold water, 1 tablespoon at a time and gently mix until the dough begins to stick together.
Form dough into a round disk, cover with plastic wrap, and refrigerate for 30 minutes.
Remove from the refrigerator and divide the dough into 8 equal portions.
On a lightly floured surface, roll out each dough piece into a thin circle, about 6-inches in diameter.
Place 1/4 cup of the chilled peach filling into the center of each dough round.
Fold the dough over, making a half-moon shaped pastry, trim any excess dough leaving a 1/2-inch edge around the filling, and crimp the edges together with a fork.
Chill pies for 30 minutes.
In a large heavy skillet, melt vegetable shortening to a depth of about 1/2-inch.
Heat the shortening to 350 degrees.
Meanwhile, line a baking sheet with paper towels and sprinkle sugar lightly over the paper towels.
Fry pies in skillet, in batches, until golden brown on both sides, about 2 minutes on each side.
Transfer to the paper towel-lined baking sheet and sprinkle the tops of the pies with sugar.
Serve immediately with vanilla bean ice cream, or let cool on a wire rack and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/49523/peach-fried-pies-with-cinnamon-crust"},{"id":"49518","title":"Every Day Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Pre-heat your oven to 375F.
In a large bowl, mix together the flour, salt and baking powder.
Add the shortening and with a large fork or pastry cutter, incorporate into flour.
Pour in the buttermilk and gently fold in.
When the dough comes together in a large clump, dump onto a lightly floured surface.
(I wash my counter and while still wet, I lay out a piece of alminium foil, large enough to pat out the dough onto the counter, and with a damp cloth, rub it onto the surface and sprinkle with flour.
The foil sticks to the counter and the flour sticks to the foil and later, clean up is a snap).
Knead the dough lightly about 6 times and pat into a cicle about 1/2 inches thick.
Cut out the biscuits with a biscuit cutter.
(I use an empty baking powder can.
I have removed the top and bottom with a can opener.)
Place biscuits close together in a glass baking dish or iron skillet that has been greased lightly with shortening.
Pop into the hot oven.
Bake about 10-15 minutes and remove from oven.
Drizzle some melted butter over each biscuit, and a little (optional) sprinkle of salt on top, return to oven until they begin to brown, maybe another 5 minutes but watch them closely.
Yummy!
Double the recipe to feed more hungry people.
This recipe makes about 8, 2.5 biscuits.","url":"https://recipe.bluelayer.org/recipe/49518/every-day-buttermilk-biscuits"},{"id":"49510","title":"Blueberry Cream Cheese Pie","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, parmesan, hard
water, bottled, generic
vinegar, red wine
nuts, pecans
corn, sweet, white, raw
water, bottled, generic
salt, table
sugars, powdered
syrups, corn, light
blueberries, raw
lemon juice, raw
cheese, parmesan, hard
sugars, powdered
cream, whipped, cream topping, pressurized","directions":"For the pie crust: Cut the cold butter into small cubes and pop them straight in the freezer for 30 minutes.
The colder the ingredients, the more the pastry is flaky!
Add the flour, salt and baking powder to a food processor with the blade attachment.
Add the cold cream cheese and pulse for around 10-15 seconds, or until it resembles coarse sand.
Add the butter and pulse again until none of the butter pieces are bigger then a pea.
Add the cold water and white wine vinegar and continue pulsing, in short blasts, until no large pieces of butter remain and a dough forms.
Put dough onto a lightly floured surface.
Roll it out until its just a little bigger than your 9-inch pie dish.
Line the dish with the pastry and prick the bottom of the pastry several times with a fork.
Then push the chopped pecans into the surface.
Refrigerate for 1 hour.
For the blueberry filling: Whisk together the cornflour (cornstarch) and water in a small saucepan.
Add the salt and 160g (just over 23 cup) of the caster (superfine) sugar, the golden syrup (or light corn syrup), and all of the blueberries.
Bring to the boil over a medium heat and cook for 6 minutes or until the sauce has thickened.
Remove from the heat and stir in the lemon juice.
Set aside to cool to room temperature.
The filling will continue to thicken as it cools.
Meanwhile, preheat the oven to 170 degrees C/325 degrees F/gas mark 3.
Line the pie crust loosely with baking parchment and fill with baking beans.
Blind-bake the pie crust for 8 minutes.
Remove the baking beans and parchment and return crust to the oven for a further 15-20 minutes until the crust is golden brown.
Allow to cool completely.
To make the cream cheese whipped cream, beat the cream cheese with the icing (confectioners) sugar until fluffy but do not over-beat.
In a separate bowl, whip the cream with the remaining caster (superfine) sugar until soft peaks form.
Fold the whipped cream into the cream cheese mixture, then spoon it into the cooled pie crust and smooth the top.
Top with the blueberry mixture and refrigerate until chilled and fully set.","url":"https://recipe.bluelayer.org/recipe/49510/blueberry-cream-cheese-pie"},{"id":"49508","title":"Greek Baklava Recipe","ingredients":"phyllo dough
nuts, pecans
spices, cinnamon, ground
sugars, granulated
butter, without salt","directions":"Boil above to 228 degrees.
Cold.
Brush 13 x 9 x 2 inch pan with butter.
Place 6 filo sheets in pan brushing each sheet with melted butter.
Sprinkle with thin layer of nut mix and cover with 2 filo sheets, brushing each with butter.
Alternate this way till all nut mix is used reserving 6 layers for the top.
Always butter between each sheet.
Cut pastry into diamond shapes.
Bake in slow (250 degree) oven for 2 hrs till lightly brown.
Remove from oven, pour cool syrup over warm pastry.
Take rack from oven, place over pan, cover with dish towel and then a blanket.
Let set 2 or possibly 3 days before using.","url":"https://recipe.bluelayer.org/recipe/49508/greek-baklava-recipe"},{"id":"49495","title":"Caramel Filling","ingredients":"sugars, granulated
cream, fluid, heavy whipping
butter, without salt","directions":"Place the sugar and 1/4 cup plus 2 tablespoons water in a medium heavy-bottom saucepan.
Set over medium-high heat, and stir to combine.
Without stirring, bring the mixture to a boil, and cook until dark amber in color, about 5 minutes, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming.
Remove from heat.
Carefully pour the cream down the side of the pan (it will spatter), stirring constantly, until fully combined.
Add the butter and stir to combine.
Transfer filling to a heatproof bowl, and let cool slightly before filling cookies.","url":"https://recipe.bluelayer.org/recipe/49495/caramel-filling"},{"id":"49484","title":"Macadamia Nut Lace Cookies","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
wheat flour, white, all-purpose, unenriched
nuts, macadamia nuts, raw","directions":"In a medium saucepan, stirring until the sugar dissolves, bring the butter, sugar and syrup just to a boil.
Remove from heat and reserve.
In a small bowl, stir together the flour and macadamias, stir into the mixture in the saucepan.
Drop by rounded teaspoonfuls, 4 inches apart, onto well-greased and floured cookie sheets.
Bake in a preheated 325F (160C).
oven until golden brown - 8 to 10 minutes.
Cool 1 minutes, then with a wide metal spatula, carefully remove to wire racks.
If cookies harden before they are removed from sheet, reheat in oven for 2 or 3 minutes to soften.
Cool completely.
If any pan coating adheres to cookies, use a pastry brush to brush it off.
Store in tightly covered containers.","url":"https://recipe.bluelayer.org/recipe/49484/macadamia-nut-lace-cookies"},{"id":"49407","title":"Easy Buttercream Frosting","ingredients":"sugars, powdered
butter, without salt
salt, table
vanilla extract","directions":"In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy.
Increase speed to high and beat until light and fluffy.
Add vanilla, beating until frosting is smooth.
Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe decoratively over cupcakes.
Variation: Use vanilla paste instead of the vanilla extract.","url":"https://recipe.bluelayer.org/recipe/49407/easy-buttercream-frosting"},{"id":"49348","title":"Dinner Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, garlic powder
spices, pepper, black
chives, raw
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"heat oven to 450F Coat a baking sheet iwth cooking spray or line it with parchment paper.
In a large bowl, mix together flour, baking powder, salt, garlic powder, black pepper, and chives.
Add butter and use knives or a pastry cutter to work into dry ingredients until mixture resembles coarse wet sand.
Add 1 cup buttermilk and mix until the dough just comes together.
Alternatively, in a food processor, combine flour, baking powder, salt, garlic powder, black pepper, and chives.
Pulse twice to mix, then add butter.
Pulse several times to work butter into dry ingredients until mixture resembles coarse wet sand.
Add 1 cup buttermilk, and pulse until dough just comes together.
Transfer dough to a lightly floured counter and knead dough 6-8 times.
Use a lightly floured rolling pin to roll out dough to about 1/2 inch thick.
Use a 3-inch biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
Use a pastry brush to brush the tops of each biscuit with a bit of the remaining buttermilk.
Bake for 12-14 minutes.","url":"https://recipe.bluelayer.org/recipe/49348/dinner-biscuits"},{"id":"49249","title":"Mazola Oil Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix flour and salt.
Blend in oil thoroughly with fork.
Sprinkle all of water over mix; mix well.
Press dough firmly into ball with hands.
If too dry, add in 1 to 2 Tbsp.
more Mazola oil.
Flatten ball slightly; immediately roll into 12\" circle between 2 pcs of waxed paper.
Peel off top paper, place pastry in pan, paper side up.
Peel off paper, fit pastry loosely in pan.
Trim 1/2\" beyond pan edge.
Fold under, flute, prick.
Bake 12 to 15 min at 450 degrees.
To bake filled pie, don't prick; fill, bake according to directions.
For two-crust pie trim 1/2\" beyond pan edge, fold under.
Seal and flute.","url":"https://recipe.bluelayer.org/recipe/49249/mazola-oil-pastry-recipe"},{"id":"49219","title":"Butter Nut Caramels","ingredients":"oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
milk, canned, condensed, sweetened
syrups, corn, light
sugars, granulated
butter, without salt
vanilla extract
nuts, almonds","directions":"Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, combine the whole milk, cream, condensed milk, corn syrup, sugar, and butter.
Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 240F on the thermometer (15 to 20 minutes), stirring constantly.
Remove the pan from the heat, stir in the vanilla, then blend in the almonds.
Pour the mixture into the prepared flan form and spread it out rapidly with a wooden spoon.
Let the caramel cool completely at room temperature (2 to 3 hours).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.
Substitute any nuts for the almonds.","url":"https://recipe.bluelayer.org/recipe/49219/butter-nut-caramels"},{"id":"49182","title":"Chocolate Chunk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, sour, cultured
cream, fluid, heavy whipping
vanilla extract","directions":"Preheat oven to 350 F. Line a cookie sheet with parchment paper.
If you dont have parchment paper, grease the cookie sheet.
In a large bowl, combine flour, baking powder, salt and brown sugar.
Stir together.
Cut the butter into cubes and add to the flour mixture.
Cut the butter into the flour mixture with a pastry cutter, food processor or two knives until the mixture resembles crumbs.
Stir the chocolate chunks into the flour mixture.
Set aside.
In a small bowl, whisk together sour cream, half-and-half (or heavy cream) and vanilla extract until smooth.
Add the wet mixture to the dry mixture a little at a time using a fork to combine until the dough is just moistened.
Turn the dough onto a floured surface and use your hands to make the dough come together.
Form the dough into a disk about 1/2 inch thick and 8-9 inches in diameter.
Cut the disk into 8 wedges and place the wedges on the cookie sheet.
Bake for 18-20 minutes or until just starting to brown on the edges.
The underside should be lightly browned.
Remove from oven.
Allow the scones to cool on the sheet for 10 minutes or so and then remove them to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/49182/chocolate-chunk-scones"},{"id":"49168","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Mix dry ingredients.
Rub in butter with your fingers or a pastry blender.
Stir in buttermilk and add raisins.
Knead about 10 turns.
Place on a greased baking sheet.
Form into a flat, round cake.
Cut a cross on top.
Bake at 375 degrees F for 5060 minutes.","url":"https://recipe.bluelayer.org/recipe/49168/irish-soda-bread"},{"id":"49137","title":"Matrimonial Bar A.K.A. Date Bars","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
dates, deglet noor
sugars, granulated
water, bottled, generic","directions":"Crumb layer:
Measure flour, oats, sugar, baking soda, salt and butter in a large bowl.
Cut butter in with a pastry blender or your hands until butter is the size of small peas.
Press about 2/3 of the mixture into the bottom of a parchment or tin foil-lined 9x9inch pan.
Set aside.
Filling:
Maybe start this before you do the crumb, then they will be done at about the same time!
Combine dates, sugar and water in a saucepan.
Bring to a boil and allow to simmer till mushy.
If mixture becomes too dry, add a bit more water.
If it is too wet, allow to simmer until excess has boiled away.
You want the mixture to be easy to spread and relatively soft.
Spread over crumb layer as evenly as possible.
Sprinkle remaining 1/3 of crumbs over the top and press down lightly.
Bake in a 350 degree F oven for 30 minutes or until golden brown.
Cool and cut into squares.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49137/matrimonial-bar-a-k-a-date-bars"},{"id":"24933","title":"Apple Delight","ingredients":"apples, raw, with skin
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, pecans","directions":"Preheat oven to 350F.
Toss apples with 1/2 cup of the sugar until evenly coated; spoon evenly into greased 9-inch square baking pan.
Combine flour and remaining 1/2 cup sugar in medium bowl.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in pecans.
Sprinkle over apple mixture.
Bake 1 hour or until apples are tender and topping is lightly browned.","url":"https://recipe.bluelayer.org/recipe/24933/apple-delight"},{"id":"49074","title":"Pizza Hut Dessert Pizza","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, brown
oats
butter, without salt
spices, cinnamon, ground
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract","directions":"Combine all crust ingredients in a mixer and knead for 10 minutes.
Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).
Punch down dough now and then when you get a chance.
Preheat oven to 550 degrees F.
Roll the dough as thin as desired.
Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough.
Place dough on pizza stone or in pan.
Brush with vegetable oil and prick with fork.
Pre-bake for 3 minutes.
Remove from the oven and spread with cherry, blueberry or apple pie filling.
If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to puree half the filling if you want a thinner topping.
After you have spread on the filling, you put on the crumb topping.
Mix well with a fork or pastry blender.
Spoon over pie filling.
Use as much as you want of the topping.
Put the rest in a zip-type bag in the refrigerator to save.
Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown.
Remove and drizzle with Vanilla Glaze.
Yields one 16-inch dessert pizza.","url":"https://recipe.bluelayer.org/recipe/49074/pizza-hut-dessert-pizza"},{"id":"49052","title":"NANKHATAI COOKIES WITH ROSE & CHAI SPICES","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Place milk and honey in a small saucepan.
Bring to a simmer over medium heat, reduce heat and add RawSpiceBar's Chai & Rose Spices.
Simmer on very low heat for 5 minutes, stirring frequently.
Remove from heat and let cool.
Preheat oven to 350 degrees Fahrenheit.
Sift together flours, baking powder and salt in a small bowl.
Rub together butter and flour mixture, until resembling small breadcrumbs.
Add sugar and combine ingredients.
Create a well in dough and add milk & spices from saucepan.
Combine all ingredients and roll dough into a ball.
Add additional milk if dough is too dry.
Chill dough in the refrigerator for about 20 minutes, until dough is cold and firm.
Flour a clean surface and roll out the pastry until about 1/2 cm thick.
Cut into shapes of choice- either with a cookie cutter or, if you don't have one, a circular glass rim.
Line a baking tray with parchment paper and place the cut cookies about 1/2 inch apart.
Bake the cookies for 15 minutes, or until golden brown.
Remove from oven.
Serve warm and, if preferred, dunk in a cup of your favorite hot milky tea.","url":"https://recipe.bluelayer.org/recipe/49052/nankhatai-cookies-with-rose-chai-spices"},{"id":"49048","title":"Chocolate Bourbons recipe","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cocoa, dry powder, unsweetened
salt, table
syrup, maple, canadian
sugars, granulated
sugars, powdered
cocoa, dry powder, unsweetened
butter, without salt
vanilla extract
water, bottled, generic","directions":"Cream the butter and brown sugar.
In a separate bowl, sift the flour, bicarbonate of soda, cocoa powder and salt.
Add these sifted ingredients and the syrup to the butter mixture and combine until a dough forms.
Bring it together with your hands, then divide it into four equal pieces.
Roll each piece into a long sausage shape about 2.5 cm in diameter.
Preheat the oven to 170 degrees C/Mark 3 and line two baking trays with non-stick baking paper.
Place a sausage of dough between two sheets of cling film (I prefer not to use flour because it marks the surface of the biscuits) and roll out to about 3mmthick.
Chill in the fridge whilst you repeat this process with the remaining dough.
Transfer the chilled pastry to a chopping board and use a pizza wheel or sharp knife to straighten the edges.
When you have a neat shape, slice each piece into eight `fingers'.
Traditional bourbon biscuits measure 6 x 3 cm, so if you want to create the perfect size, cut the fingers slightly smaller than this as they spread a little in the oven.
Using a palette knife, lift the biscuits onto the prepared trays, spacing them at least 2 cm apart.
Now use a fine skewer to make shallow holes along the top of each biscuit - two rows of five if you're a bourbon perfectionist.
Bake for 10 minutes, until the biscuits look dry on top, then carefully check one with a palette knife.
Sprinkle with granulated sugar and press it in gently with the back of a spoon.
If ready, it will be fragile but should lift cleanly and neatly away from the lining paper.
If not, bake for a few more minutes, then check again.
When the biscuits are done, leave them on the trays for about 15 minutes, then use a palette knife to transfer them carefully to a wire rack.
They will harden as they cool.
To make the filling, sift the icing sugar and cocoa into a bowl.
(It is so tempting to miss out this step, but sifting is essential if you want a smooth butter cream.)
Add the butter, vanilla and boiling water and beat well with a fork or hand mixer until smooth and creamy.
Keep the butter cream at room temperature until you are ready to fill the biscuits.
When the biscuits are completely cold, use a palette knife to spread the filling onto the underside side of one biscuit and gently press another biscuit on top.
Sandwich all the biscuits in this way.","url":"https://recipe.bluelayer.org/recipe/49048/chocolate-bourbons-recipe"},{"id":"49041","title":"No Fail Pie Crust","ingredients":"shortening, vegetable, household, composite
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Double the recipe for 2 crust pie.
Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon.
at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoon water can be added if necessary.)
Gather pastry into ball; shape into flattened round on lightly floured cloth covered board.
Roll pastry 2 inch larger than inverted pie plate, 9 x 1 1/4 inch Fold pastry into quarters;place in plate.
Unfold and ease into plate, pressing firmly against bottom and side.
Trim edge of pastry 1 inch from rim of plate.
Fold and roll pastry under, even with plate;flute.","url":"https://recipe.bluelayer.org/recipe/49041/no-fail-pie-crust"},{"id":"49005","title":"Simple Double Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
Combine flour and salt.
With a pastry blender or two knives, cut in vegetable shortening until uniform; mixture should be fairly coarse.
Sprinkle with water, a tablespoon at a time; toss with a fork.
Work dough into a firm ball with your hands; divide dough into two parts and press into flat circles with smooth edges.
On a lightly floured surface, roll bottom crust to a circle about 1 1/2\" larger than inverted pie plate.
Gently ease dough into pie plate; trim edge even with plate and add filling.
Moisten rim of bottom crust with water.
Roll top crust the same way and lift onto filled pie; trim 1/2\" beyond the edge of pie plate.
Fold top edge under bottom crust and flute with fingers or fork.
Prick or slit top crust to allow for escape of steam; bake according to time and temperature recommended for filling used.","url":"https://recipe.bluelayer.org/recipe/49005/simple-double-pie-crust"},{"id":"48867","title":"All-Purpose Easy Shortening Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine the flour and salt in a medium bowl.
Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
Gather up the dough and form into a flat disk.
You can use this dough immediately or proceed to the next step.
Wrap the dough in wax paper or plastic wrap.
Refrigerate for atleast 20 minutes or up to overnight.
If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
********Double-CrustShortening Pie Dough*********.
Use all-purpose flour, salt, vegetable shortening and ice-cold water.
Divide the dough into 2 equal pieces.","url":"https://recipe.bluelayer.org/recipe/48867/all-purpose-easy-shortening-pie-dough"},{"id":"48809","title":"Best All Purpose Pie Crust (Dj/Ws) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"To make by hand, combine the flour, salt, and sugar, if using, in a large bowl.
Work the butter into the flour with a knife, pastry cutter, or possibly your fingers till the mix resembles coarse meal.
Sprinkle the ice water onto the crumbly dough and, with your hands, push the dough from the sides to the middle of the bowl to create a ball which holds together.
Transfer to a work surface.
Cut the dough in half, place half on top of the other, and press down.
Repeat the cutting and pressing steps three or possibly four times till all of the water is incorporated into the dough and it clings together.
On a floured surface, gently flatten the ball of dough with a rolling pin.
Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan.
Lift the dough into the pan.
Fold the edges under and crimp with your fingers or possibly a fork.
To make in a food processor, cut the butter into 1inch pcs and place them in the bowl of the food processor.
Add in the flour, salt, and sugar.
Process till all of the ingredients are incorporated.
With the processor on, add in the water a Tbsp.
at a time till the dough begins to clump but is still crumbly.
Continue to drizzle a little water and pulse the food processor, stopping to test the dough with your fingertips to see if it is moist sufficient to hold together.
When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface, and roll out and fit into the pan as above.
Yield: one 10 inch single pie crust (for a twocrust pie, double the quantities)","url":"https://recipe.bluelayer.org/recipe/48809/best-all-purpose-pie-crust-dj-ws-recipe"},{"id":"48808","title":"Chocolate Lollipop Stand","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"I used a styrofoam cone and a round styrofoam base to make my lollipop stand.
You can use any size or shape that you like.
Use a pastry brush dipped in the melted chocolate and paint the cone and base.
Use more chocolate to adhere the cone to the base.
Insert the lollipops into the stand.
If you also made cotton candy and marshmallows, you can artfully display them on the cone.","url":"https://recipe.bluelayer.org/recipe/48808/chocolate-lollipop-stand"},{"id":"48780","title":"Anton Edelmann's Puff Pastry Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
lemon juice, raw","directions":"By hand, work together 1 lb.
plus 4 Tbsp.
of the butter with 1 1/4 c. of the flour on a cold surface.
When well mixed, form this butter paste into a block, wrap in plastic wrap, and chill.
Rub the remaining butter into the remaining flour with the salt till the mix resembles fine breadcrumbs.
Add in 1 c. plus 3 Tbsp.
water and lemon juice to create a dough, and mix till smooth and elastic.
Shape the dough into a ball, then cut a cross in the top to one-third of the depth.
Open out the points of the cross and roll out each one to a square 5 by 5 inches, 1/4-inch thick.
Remove the butter block from refrigerator, and place in the center of the dough.
Fold the flaps over, folding counterclockwise and ensuring which the edges are well sealed.
Roll out the dough into a 12- by 24-inch rectangle.
Fold the short sides to meet in the middle, then mix in half like a book to create four equal layers; this is called a double turn.
Cover with a damp cloth, and refrigeratein the refrigerator for at least 30 min.
Repeat to give the dough four more double turns, resting in the refrigerator each time, then leave the dough covered in the refrigerator to rest, preferably overnight before using.
Freeze for future use.
This recipe yields about 3 1/2 pounds.
Yield: 3 1/2 pounds","url":"https://recipe.bluelayer.org/recipe/48780/anton-edelmanns-puff-pastry-recipe"},{"id":"48723","title":"Basic Pie Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"To prepare the dough by hand, combine the flour and salt in a stainless steel bowl, using a pastry knife mix well.
Add in the cool butter cubes to the flour and fold in till the mix begins to resemble a mealy mix where the butter forms pea-sized nuggets plainly visible in the flour.
Add in only sufficient ice water to pull the dough together.
The water should be added to the flour slowly to ensure which only the minimum amount of water is used.
Don't over mix the dough.
When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic and chill for several hrs.
When ready to use, lightly flour a pastry board and a rolling pin, and unwrap the dough.
Divide the dough into 2 equal pcs and begin to roll out the first piece into the bottom crust.
Tamp down the dough with the pin and gently begin to roll out into a circular pie shape by rolling proportionately outward from the center and turning the dough in small 1/8th turns to keep the rolling even.
When the dough is rolled out to an even thickness and is about 12 inches and is about 1/8th-inch thick it is ready to be transferred to a 10-inch pie tin.
Lightly butter the tin, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the tin and unroll.
Pierce it in several places with the tines of a fork.
Roll the second half of the pie dough into a round shape slightly larger than the pie pan.
Fill the bottom crust with your chosen fruit filling.
Cover the filling, such as apple, with the top half of the pie dough.
Using both hands, crimp the edges of the two crusts together to seal.
With a sharp knife, make several crosshatch slits in the top crust.
Brush with an egg wash and bake in a preheated 375 degree oven for 35 to 40 min.
Remove from the oven and cold for 20 min.
This recipe yields two 12-inch pie crusts.","url":"https://recipe.bluelayer.org/recipe/48723/basic-pie-dough-recipe"},{"id":"48679","title":"Vanilla-Cranberry Scones","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
cranberries, dried, sweetened
sugars, granulated","directions":"Preheat oven to 425 degrees F. Combine cereal and buttermilk; let stand 5 min.
Meanwhile, mix flour, brown sugar, baking powder and baking soda in large bowl.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in cereal mixture and cranberries just until mixture forms soft dough.
Place dough on lightly floured surface; knead until smooth.
Roll out to 12x4-inch rectangle.
Cut into three 4-inch squares, then cut each square into four triangles.
Place in single layer on baking sheet.
Sprinkle with granulated sugar.
Bake 12 min.
or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/48679/vanilla-cranberry-scones"},{"id":"48662","title":"Mini Bell Peppers Stuffed with Goat Cheese","ingredients":"spices, pepper, black
cheese, goat, soft type
cheese, cottage, creamed, large or small curd
yogurt, greek, plain, nonfat","directions":"Preheat oven to 425 degrees.
Line a sheet pan with foil.
Place peppers on the baking sheet and roast 8 to10 minutes (small peppers less than 2 inches long will cook faster), turning them over halfway through.
The peppers should be soft but not charred, except perhaps in a few spots.
Remove from heat and allow to cool.
If there are some larger peppers in the bag and they havent softened in 10 minutes, return to oven for another 5.
While peppers are cooling, make filling.
Combine goat cheese, cottage cheese and yogurt in a food processor fitted with a steel blade and process until mix is very smooth, at least one minute.
Scrape down sides of bowl and process for another minute.
Transfer to a pastry bag fitted with a 3/8-inch star tip.
When peppers have cooled, slice off ends just below the shoulders.
Carefully remove any seeds and membranes.
The peppers should be intact, but sometimes, they split down one side.
Place any that have not split upright in a small glass or cup to facilitate filling, and pipe in goat cheese mix.
Lay those that have split on a plate, pipe on the filling and close the pepper around the filling.
Arrange stuffed peppers on a plate or platter.
Serve at once, or chill until 30 minutes before serving.
Bring to room temperature so cheese is soft and creamy.","url":"https://recipe.bluelayer.org/recipe/48662/mini-bell-peppers-stuffed-with-goat-cheese"},{"id":"48647","title":"Mom's Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees.
For 9 thicker biscuits, grease a square 8\" or 9\" pan.
For 12 biscuits, grease a 10x13 pan.
Sift dry ingredients.
Cut in shortening with pastry cutter or with a fork.
When shortening is incorporated, add buttermilk and mix with a fork, being careful not to overmix.
Sprinkle flour on dough board.
Knead dough until smooth, no more than 8-10 times.
For 12 biscuits, roll dough to about 5/8\" thick.
For 9 biscuits (8x8 pan) roll dough to about 1\" thick.
Place in pan and bake for about 15 minutes, or until done.
You can brush with melted butter before cooking if you like.","url":"https://recipe.bluelayer.org/recipe/48647/moms-buttermilk-biscuits"},{"id":"48567","title":"Norwegian Lefse","ingredients":"potatoes, raw, skin
butter, without salt
cream, fluid, heavy whipping
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cover potatoes with water and cook until tender.
Run hot potatoes through a potato ricer.
Place into a large bowl.
Beat butter, cream, salt, and sugar into the hot riced potatoes.
Let cool to room temperature.
Stir flour into the potato mixture.
Pull off pieces of the dough and form into walnut size walls.
Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
Cook on a hot (400 degrees F/200 degrees C) griddle until bubble form and each side has browned.
Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.","url":"https://recipe.bluelayer.org/recipe/48567/norwegian-lefse"},{"id":"48547","title":"Kitchen Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"Sift flour and salt into bowl.
Cut shortening and butter into 4 to 5 pieces and drop into bowl.
Attach bowl and flat beater.
Turn to stir speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
Add water, a tablespoon at a time, until all particles are moistened.
Use only enough water to make pastry form a ball.
Watch dough closely as over mixing will result in a tough crust.
Chill in refrigerator 15 minutes.
Roll to 18 inch thickness between pieces of waxed paper.
Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.
Trim and crimp edges.
Fill and bake as desired.
For Baked Pastry Shell: Prick sides and bottom with fork.
Bake at 450F for 8 to 10 minutes until light brown.
Cool completely before filling.","url":"https://recipe.bluelayer.org/recipe/48547/kitchen-pie-pastry"},{"id":"48539","title":"Ham Puffed Pastry Recipe","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Oven at 375 degrees.
Bake 10-12 min.
Yields: 3 dozen.","url":"https://recipe.bluelayer.org/recipe/48539/ham-puffed-pastry-recipe"},{"id":"48524","title":"Famous Fido Honey Party Cookies","ingredients":"shortening, vegetable, household, composite
butter, without salt
egg, white, raw, fresh
honey
wheat flour, white, all-purpose, unenriched
spices, garlic powder
cheese, cheddar
seeds, sesame seeds, whole, dried","directions":"* for even crunchier cookies, use only 1/2 cup shortening and 1/2 tsp unsalted butter.
I also use cheddar cheese powder, but finely grated cheddar cheese works as well.
In large bowl, beat shortening and butter with electic mixer on high speed till creamy.
Add egg whites and honey, beat till smooth.
Beat in food coloring, if desired,
Combine flour, garlic powder and cheese.
Beat into shortening mixture.
Gather dough into a ball.
Divide it in half -- then in fourths and so on until you have 36 piees.
Flour your hands and roll pieces into balls.of get fancy and use pastry bag to shape cookies.I sometimes do this and get different shapes.grandchildren like to do this.
Place them on an ungreased cookie sheet, then use a floured fork to gently flatten them in a crisscross design.
Sprinkle them with sesame seeds, or Baco's, (aritifically flavored bacon bits).if desired.
Bake in a preheated 325* oven for about 10 minutes, till firm -- To make the cookies, crunchier, after baking we turned off the heat in the oven about 5 minutes, first running a spatula under each one so they wouldn't stick to the pan.","url":"https://recipe.bluelayer.org/recipe/48524/famous-fido-honey-party-cookies"},{"id":"48515","title":"White Christmas Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
cocoa, dry powder, unsweetened
salt, table
shortening, vegetable, household, composite
water, bottled, generic
raspberries, raw
cornstarch
sugars, granulated
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
vanilla extract
cream, fluid, heavy whipping
sugars, powdered","directions":"Heat oven to 450 degrees.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, brown sugar, cocoa, and salt.
Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork.
Add water until dough is just moist enough to hold together.
Shape dough into ball.
Flatten ball; smooth edges.
On lightly floured surface, roll ball lightly from center to edge into circle 1 1/2 inches larger than inverted 9 inch pie pan.
Fold dough in half; place in pie pan.
Unfold; fit evenly in pan.
Do not stretch.
Fold edge under to form standing rim; flute.
Prick bottom and sides of crust generously with fork.
Bake at 450F (230C) for 8 to 11 minutes or until crust appears dry and flaky.
Cool completely.
In medium saucepan, combine sugar and 1/4 cup cornstarch.
Add milk gradually, stirring over medium heat until mixture boils; boil 1 minute, stirring constantly.
Add baking bar and vanilla, stir until baking bar is melted and mixture is smooth.
Pour into large bowl; cover top with plastic wrap.
Cool to room temperature.
In small bowl, beat whipping cream with powdered sugar until soft peaks form.
Beat cooled baking bar mixture at medium speed until light and fluffy, about 1 minute.
Fold whipped cream into mixture.
Spoon evenly into cooled crust.
Refrigerate 8 hours or overnight until firm.
In small saucepan over medium heat, heat raspberries and 1 tablespoon cornstarch to boiling, stirring constantly.
Boil 1 minute, stirring constantly.
Cool.
Serve pie with raspberry sauce.
Serves 8.","url":"https://recipe.bluelayer.org/recipe/48515/white-christmas-pie"},{"id":"48463","title":"Baking Mix (Muffins, Biscuits, Cinnamon. Rolls and Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
shortening, vegetable, household, composite","directions":"Measure all the dry ingredients and put into a large bowl, whisking together to blend.
Mix in the shortening using a food processor, pastry fork, or fingers, until the mixture looks like coarse crumbs.
Store mix in plastic air tight bags or container for up to one month at room; or longer in the freezer.","url":"https://recipe.bluelayer.org/recipe/48463/baking-mix-muffins-biscuits-cinnamon-rolls-and-pancakes"},{"id":"48439","title":"Pumpkin Swirl Breakfast Rolls","ingredients":"sugars, brown
spices, cinnamon, ground
spices, cloves, ground
butter, without salt
pumpkin, raw
nuts, pecans
raisins, seeded
wheat flours, bread, unenriched
sugars, powdered
water, bottled, generic","directions":"Combine bown sugar, cinnamon and cloves in a medium bowl.
Cut in butter with a pastry blender or 2 knives until crumbly.
Stir in pumpkin, nuts and raisins.
Roll bread dough into 12 x 12-inch square, and spread with pumpkin mixture, leaving 1 inch border along 2 sides.
Roll up dough, starting from side with 1 inch border; seal edges.
Slice into 12 pieces, place cut side up in greased 9 inch round or square baking pan.
Let rise in warm place until double in size.
Bade in preheated 375* oven for 20-25 minutes or until golden brown.
Cool slightly on wire rack.
Combine glaze ingredients in small bowl until smooth.
Drizzle rolls with glaze.
Serve warm.
**Note: For extra large rolls, roll dough into 12 x 9 inch rectangle.
Spread with pumpkin mixture leaving 1 inch border along 9 inch sides.
Roll up dough, starting from 9 inch side, seal edges.
Slice into 6 pieces, place cut side up in greased 9 inch baking pan.
Let rise and bake as above.","url":"https://recipe.bluelayer.org/recipe/48439/pumpkin-swirl-breakfast-rolls"},{"id":"48384","title":"Grammy Tillie's Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
lard","directions":"The larger recipe won't fit in a regular sized home mixer.
Also, pastry flour is hard to find in small quantities, so I have used King Arthur for years and get almost the same result.
Mix salt with flour and cut in lard or possibly work lard in with hands or possibly dough hook.
Add in water.
Divide and put each ball of dough into a plastic bag and chill for at least 2 hrs.","url":"https://recipe.bluelayer.org/recipe/48384/grammy-tillies-pastry-recipe"},{"id":"48374","title":"Oatmeal Apple Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, cinnamon, ground
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
margarine, regular, 80% fat, composite, stick, without salt
cranberries, dried, sweetened
apples, raw, with skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
honey","directions":"Preheat oven to 425 degrees; spray a baking sheet with nonstick cooking spray.
In a large bowl, combine the flour, oats, sugar, baking powder, salt, baking soda and cinnamon.
Add 1/2 cup applesauce and the margarine; cut in with a pastry blender or fork until the mixture resembles coarse crumbs.
Stir in the cranberries and apple.
In a small bowl, combine the milk and 1/4 cup honey.
Add to the flour mixture; stir together until the dough forms a ball.
Turn the dough out onto a well-floured surface; knead 10 to 12 times.
Pat the dough into an 8-inch circle.
Place on the baking sheet.
Use the tip of a knife to score the dough into 12 wedges.
In another small bowl, combine the remaining 1/4 cup applesauce and 2 tablespoons honey.
Brush the mixture over the top of the dough.
Bake for 12 to 15 minutes, or until lightly browned.
Immediatley remove from the baking sheet; cool on a wire rack for 10 minutes.
Serve warm or cool completely.
Cut into 12 wedges.","url":"https://recipe.bluelayer.org/recipe/48374/oatmeal-apple-cranberry-scones"},{"id":"48343","title":"Tropical Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cream, fluid, heavy whipping
lime juice, raw
alcoholic beverage, distilled, rum, 80 proof
vanilla extract
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place 1 1/4 pounds of the chocolate in a 2-quart mixing bowl.
Combine the cream of coconut, cream, and lime zest in a 1-quart saucepan over medium heat and bring to a boil.
Strain the mixture into the bowl with the chocolate, let the mixture stand for 1 minute, then blend together thoroughly with a rubber spatula, whisk, or immersion blender.
Add the rum and vanilla, and stir to blend well.
Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (4 to 6 hours).
Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
Place the truffle cream in the bowl of a stand mixer fitted with the paddle attachment.
Beat at medium speed until the mixture thickens and forms light peaks (about 1 minute).
Do not beat too long or the mixture will curdle and become grainy.
Line 2 baking sheets with parchment or waxed paper.
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.
Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.
Or use a small ice cream scoop to form the mounds.
Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
Dust your hands with confectioners sugar and roll the mounds into balls.
These will be the truffle centers.
Cover and chill the centers for another 2 hours in the freezer.
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
Line 2 more baking sheets with parchment or waxed paper.
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
Place a truffle center into the tempered chocolate, coating it completely.
With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
After dipping 4 truffles, sprinkle a pinch of shredded coconut on top of each truffle before the chocolate sets up.
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
When the truffles are set, place them in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
The truffles are best served at room temperature.
Instead of dipping the truffle centers in chocolate, roll them in a small bowl of confectioners sugar or shredded unsweetened coconut as soon as they are formed into balls.","url":"https://recipe.bluelayer.org/recipe/48343/tropical-truffles"},{"id":"48317","title":"Cheese and Apple Tartlets","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
apples, raw, with skin
sugars, granulated
cheese, cheddar","directions":"Pastry: Combine flour and salt in large bowl.
With a pastry blender or 2 knives cut in butter until mixture resembles coarse meal.
Gradually sprinkle with ice water, tossing with a fork until all is moistened.
Gather dough into a ball.
Divide dough in half.
Form each ball into a square.
Wrap and refrigerate 30 minutes.
Assemble: Preheat oven to 425 degrees F. Cut each dough square in quarters.
On lightly floured surface, roll out each pastry piece to a 5-inch circle.
Press pastry rounds into 4-inch tartlet pans.
Trim edge.
Set pans on baking sheet.
Spoon chopped apples evenly in pastry shells.
Sprinkle each with 1 teaspoon sugar.
Bake at 425 degrees F for 20 minutes until pastry is lightly browned and apple is tender.
Remove from oven.
Sprinkle each tartlet with 2 teaspoons cheese.
Bake at 425 degrees F for 5 minutes until cheese is golden brown.
Serve hot or cold.","url":"https://recipe.bluelayer.org/recipe/48317/cheese-and-apple-tartlets"},{"id":"48274","title":"Oatmeal Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oats
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine flour, rolled oats and salt in mixing bowl.
Slowly drizzle in oil, mixing with a fork until mixture resembles fine crumbs.
Add ice water slowly until mixture begins to form a ball.
Pat into 9 inch pie plate.
Bake according to filling recipe.
For baked pastry shell: Prick pastry with fork in several places.
Bake at 400F 10 min until light golden brown.","url":"https://recipe.bluelayer.org/recipe/48274/oatmeal-pie-crust"},{"id":"48192","title":"Delicate Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
water, bottled, generic","directions":"Sift together the flour, cornstarch (sugar if using) and salt.
Rub in the butter until it resembles fine crumbs (can be done in a processor; use high speed).
Dissolve the cream of tartar in the water, and add to the crumbly mixture.
Again you'll need high speed to bring the mixture together into a dough.
Turn out into a bowl if you used a processor.
The pastry should be very easy to handle.
If at all necessary, add a few drops more water, but be careful.
When the consistency is right, it does not stick to your hands and feels silky soft but firm.
Cover with clingfilm, and refrigerate until 15 minutes before you need it, or otherwise about 20 - 30 minutes.
Mariette's instructions were to roll out between clingfilm, but that should not be necessary.
I simply sprinkle flour on my granite counter and roll out 1/2 the pastry to start with -- easier to control.
As you cut it to whatever shape you want, gather the bits together, press into a roll, and roll out again.
Use dough to line loose-bottomed small pastry tins, or a 9 - 11 inch (26 - 28 cm) diameter loose-bottomed springform cake tin.
Simply add your prepared filling, and bake at 350 deg.
F (180 deg C) or as recipe indicates.
It's best baked set on an oven tin with a dark finish, which ensures a well-baked bottom crust.
Any leftover dough can be frozen.
* For an exotic touch, add 2 teaspoons of the small black cardamom seeds to the dry mixture, at the start,.","url":"https://recipe.bluelayer.org/recipe/48192/delicate-shortcrust-pastry"},{"id":"48181","title":"Caramel Apple Crisp Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
butter, without salt
oil, corn, peanut, and olive
apples, raw, with skin
apples, raw, with skin
syrup, maple, canadian","directions":"Preheat oven to 375 degrees.
Lightly spoon flour into a dry measuring c.; level with a knife.
Combine flour and sugars in a bowl; cut in butter with a pastry blender or possibly 2 knives till mix is crumbly.
Add in peanut brittle; toss well.
Combine apples and syrup in a bowl; toss well.
Spoon apple mix into an 8-inch square baking dish or possibly 1-1/2-qt casserole.
Sprinkle with crumb mix.
Bake at 375 degrees for 45 min or possibly till golden.
Yield: 9 servings.","url":"https://recipe.bluelayer.org/recipe/48181/caramel-apple-crisp-recipe"},{"id":"48091","title":"Mimi's Cornmeal Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix first 5 ingredients in a medium bowl.
Cut in the butter using pastry blended till it looks like fine crumbs.
Stir in buttermilk so dough leaves sides of bowl and forms a ball.
Turn dough onto lightly floured surface and knead lightly about 10 times.
Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
Score into 8 wedges, cutting down halfway to the bottom.
Bake in 400 degree oven for 20-25 minutes or till light brown.
Immediately remove from sheet and carefully separate wedges.
Serve warm.
NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.","url":"https://recipe.bluelayer.org/recipe/48091/mimis-cornmeal-scones"},{"id":"48034","title":"Apple Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
shortening, vegetable, household, composite
apples, raw, with skin
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
salt, table
spices, cinnamon, ground
sugars, granulated
butter, without salt","directions":"For Pastry;Mix flour and salt, and cut shortening into flour until crumbly.
Stir in water until completely moistened.
Then from into 3 balls.
Flatten each ball on lightly floured surface and roll to 1/8-inch thick.
Cut each piece into four equal parts, making 12 pieces total.
Apple filling; Mix cinnamon and sugar.
on each pastry (12 total), place 1/2 cup chopped apples and 1 tablespoon cinnamon and sugar mixture.
Bring edges of dough to center, and pinch edges together, Place all 12 dumplings in a 9x13-inch baking dish, Pinched side down.
Cinnamon Sauce; Bring sauce ingredients to a boil and pour generously over dumplings.
Bake at 400 degrees for 15 minutes, Then Reduce Heat to 350 degrees for an additional 40 minutes.","url":"https://recipe.bluelayer.org/recipe/48034/apple-dumplings"},{"id":"48026","title":"Cinnamon Toast Peach Crisp","ingredients":"peaches, yellow, raw
spices, cinnamon, ground
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Preheat oven to 375 F. Drain peaches.
Place drained peaches in a greased 8 baking dish or Dutch oven.
In a separate bowl, combine Cinnamon Toast Crunch, packed brown sugar and all-purpose flour.
Use a fork or pastry blender to cut the cold butter into the cereal mixture until mixture resembles chunky crumbs.
Mix 1/3 of the cereal mixture into the peaches and sprinkle the rest of the cereal mixture on top.
Bake, uncovered for 20 minutes or until topping is golden brown.
Serve warm with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/48026/cinnamon-toast-peach-crisp"},{"id":"47998","title":"Boarding House Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Position rack in center of oven and preheat to 400F.
Whisk dry ingredients in a medium-size bowl.
Using pastry blender, cut in the butter until mixture is crumbly with a few pea-size pieces of butter.
Stir in enough of the buttermilk to make a soft, sticky dough.
Turn out onto a lightly flourd surface.
Quick knead dough just until it comes together being careful not to overknead.
Roll out dough until it is 1/2-inch thick.
Using a 2 1/2-inch biscuit cutter, cut out biscuits and place 1 inch apart on ungreased baking sheet.
Bake until golden brown, about 18 minutes.
Variations: Biscuits with Cheddar, Chives and Pepper--after you have cut butter into mixture, add 1/2 cup grated cheddar cheese, 2 tablespoons finely chopped chives and 1/2 teaspoon coarsly cracked black pepper.
Mix gently, then stir in the buttermilk.","url":"https://recipe.bluelayer.org/recipe/47998/boarding-house-biscuits"},{"id":"47995","title":"Raspberry and Hazelnut Tart","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
sugars, powdered
cheese, cottage, creamed, large or small curd
raspberries, raw","directions":"Preheat the oven to 180C Put the margerine, hazelnuts, flour, and sugar in a food processor and whizz together until it forms a dough.
If you don't have a food processor, rub the mix between your fingers and thumbs to make the dough.
If you need to bind the dough, add a touch of water, but don't let it become too sticky.
Line the base and sides of the tart tin by pressing the pastry into place with your fingers.
If it feels to sticky to press into the tin, chill the dough in the freezer for 5 minutes beforehand.
Throw some baking beans into the tin and bake blind for 30 minutes until the pastry is golden brown.
Fill the tart with the lemon tart and artfully arrange the raspberries on top.
Serve while it's still warm to catch it at its most delicious.","url":"https://recipe.bluelayer.org/recipe/47995/raspberry-and-hazelnut-tart"},{"id":"47980","title":"1 2 3 Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine flour and salt in a bowl.
Blend in oil with a fork.
Sprinkle water over mix, mix to make a dough.
Shape dough into a ball.
Flatten slightly.
Roll into a circle between two squares of waxed paper.
Peel off top paper and flip dough into your pie dish, adjust to fit and then peel off other piece of waxed paper.
Makes one pie crust.
Dampen your surface before putting down the bottom waxed
paper, as it helps to hold the waxed paper in place while rolling out the dough.","url":"https://recipe.bluelayer.org/recipe/47980/1-2-3-pastry-recipe"},{"id":"47977","title":"Easy Cheesy Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cheese, cottage, creamed, large or small curd","directions":"Preheat oven to 450F(230C).
Sift together flour and baking powder into a large bowl.
Cut butter into flour mixture with pastry blender or 2 knives until particles are the size of small peas.
Stir in cottage cheese all at once.
Drop by generous tablespoons onto a lightly greased cookie sheet.
Bake for 15 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/47977/easy-cheesy-biscuits"},{"id":"47965","title":"Scottish Raisin Griddle Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
sugars, granulated
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix dry ingredients (not sugar or raisins).
Add the butter and cut with knives or pastry cutter until the mixture is like fine crumbs.
Stir in sugar and raisins.
Stir in the Buttermilk, handle gently and do not overmix.
Knead very gently on a lightly floured surface NO MORE THAN 10 times.
Handle as little as possible.
Cut dough in half and shape each into a round 6 inch circle.
Cut each circle into 6 wedges.
Lightly grease a griddle or skillet and place over very low heat until it is hot.
Place scones on the griddle and cook about 12 minutes until golden brown.
underneath, flip and cook another 8-10 minutes.
Remove from griddle and keep warm until serving.
Serve with butter and fruit preserves, great with strawberry freezer jam.","url":"https://recipe.bluelayer.org/recipe/47965/scottish-raisin-griddle-scones"},{"id":"42774","title":"Streusel Topping","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Mix cereal, sugar, flour and cinnamon in small bowl.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in chips.","url":"https://recipe.bluelayer.org/recipe/42774/streusel-topping"},{"id":"47868","title":"Oatmeal Fruit Squares (Gluten Free)","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, almonds
leavening agents, baking soda
salt, table
oats
butter, without salt
jams and preserves, apricot","directions":"Preheat oven to 350 degrees F. Line an 8-inch square baking pan with foil and spray with GFCF cooking spray.
In a large bowl, combine brown sugar, arrowroot, almond flour, baking soda, salt, and oats.
Add the softened butter and mix with a pastry blender or your hands until it forms a crumbly mixture.
Press 2 cups of the mixture into the bottom of the prepared pan.
Spread the jam over the oat mixture, not going within 1/4 inch of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press into the jam.
Bake for 35 to 40 minutes or until lightly browned.
Cool before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/47868/oatmeal-fruit-squares-gluten-free"},{"id":"47841","title":"Tarte Tatin","ingredients":"spices, pumpkin pie spice
apples, raw, with skin
butter, without salt
sugars, granulated","directions":"On a lightly floured surface, roll out to an 11-inch circle: 9 to 10 ounces Tart and Pie Dough (page 174) or puff pastry.
Brush off any excess flour, transfer the dough circle to a parchment-paper-lined baking sheet, and refrigerate until needed.
Quarter, peel, and core: 3 to 4 pounds apples (Granny Smith, Golden Delicious, or another variety that holds its shape when cooked).
Dont worry about the peeled apples discoloring.
Any browning will be invisible because of caramelization.
Preheat the oven to 400F.
Put a 9-inch cast-iron skillet over medium-high heat.
Add: 2 tablespoons butter, 6 tablespoons sugar.
Swirl the pan, or stir with a wooden spoon or heat-proof spatula to caramelize the mixture evenly.
Cook until the caramel is dark brown and bubbly, but dont let it burn.
Remove the pan from the heat when the caramel is a deep amber brown color.
It will continue to cook and brown off the heat; return the pan to the heat to darken the caramel if necessary.
The success of the tart depends on deep caramel flavor.
While the pan is cooling, cut the apple quarters in half lengthwise.
Arrange the apple slices in a ring around the outside edge of the pan, rounded sides down, with the narrower tips towards the center.
Make another ring of apples inside the first ring.
Fit two more rings of apples, rounded sides up, between the apple quarters that form the rings in the pan.
Cut smaller pieces of apple to fill any gaps; the apples will shrink as they cook.
Press down lightly on the apples to make sure they fit.
Place the pastry circle on over the apples.
When it has softened slightly, tuck the edges of the pastry between the fruit and the edge of the pan.
Cut 3 or 4 small slashes in the top of the pastry to allow steam to escape while baking.
Bake in the middle level of the oven for 35 to 40 minutes or until the pastry is well browned.
The contents of the pan should shift slightly when the pan is shaken gently.
Remove from the oven and cool on a rack for a minute or two.
Place a serving plate larger than the pan upside down on top of the pan.
Lift the two together, holding the plate tightly on top of the pan, and flip them over quickly.
Give the pan a gentle twist and lift it off.
If any fruit has stuck to the pan, remove it with a spatula and put it back in place on the tart.
Serve warm with creme fraiche or vanilla ice cream or whipped cream.","url":"https://recipe.bluelayer.org/recipe/47841/tarte-tatin"},{"id":"47776","title":"Strudel Pastry Austro-Italian Style","ingredients":"butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In a food processor, place 4 ounces butter, 1 teaspoon salt, and 2 1/2 cups flour and blend until texture of bread crumbs.
Slowly add ice water until dough comes together.
Remove and form into a ball, then flatten it into a 8 by 10-inch rectangle and place in refrigerator.
This is called the pasta mixture.
In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board.
Working quickly, form this mixture in a 4-inch square and place in refrigerator.
This is called the burro mixture.
After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface.
Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift.
Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly.
If butter comes to surface, flour the spot heavily and continue working.
Fold bottom third up and top third down to form a small package and turn 90-degrees clockwise.
Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again.
Repeat folding process and refrigerate 30 minutes, covered in a moist cloth.
Remove and repeat the rolling-and-folding process 3 times.
Allow 30 minutes refrigeration between each maneuver.
The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/47776/strudel-pastry-austro-italian-style"},{"id":"47769","title":"Chocolate Balsamic Fudge","ingredients":"milk, canned, condensed, sweetened
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
vinegar, balsamic
vinegar, balsamic","directions":"Line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil.
Make sure you go up the sides.
You can then easily lift the sides to take the fudge out of the pan when it's done.
Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.
Melt the chocolate mixture, stirring frequently.
Make sure the mixture doesn't get too hot or the fudge may be grainy.
Stir until smooth (it will be very thick).
Remove from heat and stir in the balsamic.
Spread the fudge into the prepared pan, smoothing the top with an offset spatula.
Let stand at room temperature for a couple of hours.
Using a pastry brush, brush some balsamic on top of the fudge and let sit for another hour or so until the balsamic is a bit less liquidy and simply sticky.
Carefully remove the fudge from the pan by lifting the edges of the foil.
With a long, sharp knife, cut the fudge into pieces.
Store in the refrigerator for several days, or freeze, well wrapped, for several months.
Let thaw at room temperature, unwrapped, for a few hours before eating.","url":"https://recipe.bluelayer.org/recipe/47769/chocolate-balsamic-fudge"},{"id":"47754","title":"Quickest Puff Pastry","ingredients":"butter, without salt
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Cut 8 ounces (2 sticks) of the butter into 1/2-to 1/4-inch dice, place on a plate, and refrigerate while preparing the remaining ingredients.
Measure the water and stir in the salt to dissolve.
Set aside.
Coarsely dice the remaining 4 tablespoons ( 1/2 stick) of butter.
Place the flour in the work bowl of a food processor fitted with a metal blade.
Add the 4 tablespoons butter and pulse until the butter is absorbedabout ten to twelve 1-second pulses.
Add the chilled butter and pulse once or twice to distribute.
Add water and salt mixture and pulse repeatedly, until the dough forms a rough balldo not over process.
Flour the work surface and turn the dough out onto it.
Shape the dough into a rough rectangle and place between 2 pieces of plastic wrap.
Press the dough with a rolling pin to flatten, then roll back and forth several times with the rolling pin to make a 12 x 18-inch rectangle of dough.
Peel away the top layer of plastic wrap and turn the dough over onto the floured work surface.
Peel away the second piece of wrap.
Fold the dough in thirds the short way, to make a 4 x 18-inch rectangle, then roll the dough up from one of the 4-inch ends.
Make sure to roll the end under the dough.
Press the roll of dough out into an approximatley 6- inch square, using the palms of your hands or a rolling pin.
Wrap in plastic, and refrigerate for 1 hour, or until firm.","url":"https://recipe.bluelayer.org/recipe/47754/quickest-puff-pastry"},{"id":"47750","title":"Teatime Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
cream, whipped, cream topping, pressurized
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground","directions":"Preheat an oven to 425 degrees F (220 degrees C).
Lightly dust a baking sheet with flour.
Whisk the 2 cups flour, salt, baking soda, and cream of tartar together in a mixing bowl.
Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs.
Stir the buttermilk into the flour mixture until moistened.
Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns.
Pat or roll the dough to about 1-inch thick.
Cut into rounds with a floured 2-inch cutter and arrange rounds on the prepared baking sheet.
Brush the tops of the scones with milk and sprinkle with cinnamon.
Bake in the preheated oven until the scones have risen and are golden brown, 7 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/47750/teatime-scones"},{"id":"47601","title":"Mark Bittmans Apple Crisp","ingredients":"pears, raw
spices, cinnamon, ground
sugars, granulated
butter, without salt
oats
nuts, pecans","directions":"Heat oven to 375 degrees.
Toss fruit with half the cinnamon and 2 tablespoons sugar, and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
Combine remaining cinnamon and sugar in container of a food processor with butter, oats and nuts; pulse a few times, just until ingredients are combined.
(Do not puree.)
To mix ingredients by hand, soften butter slightly, toss together dry ingredients and work butter in with fingertips, a pastry blender or a fork.
Spread topping over apples, and bake about 40 minutes, until topping is browned and apples are tender.
Serve hot, warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/47601/mark-bittmans-apple-crisp"},{"id":"47581","title":"Angel Biscuits","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400*F.
Dissolve yeast in water in small bowl and set aside.
Sift flour with baking powder, soda, sugar, and salt into large bowl.
Using a pastry blender, cut in shortening until mixture resembles coarse meal.
Add buttermilk and yeast mixture and toss briskly with a fork just until dough holds together.
Knead dough lightly on well-floured surface 1 minute.
Roll to a thickness of 5/8 inch, then cut with well-floured 2 1/2 inch biscuit cutter.
Bake on ungreased baking sheets for 15 minutes or until biscuits are puffed and pale tan.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/47581/angel-biscuits"},{"id":"47468","title":"Cinnamon Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground.
Add chilled butter and vegetable shortening.
Using on/off turns, process until coarse crumbs form.
Add 2 tablespoons ice water or chilled creme de cacao.
Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap dough disk in plastic.
Refrigerate until cold enough to roll out, about 30 minutes.
Roll out dough on floured work surface to 12-inch round.
Transfer dough to 9-inch-diameter glass pie dish.
Press dough into dish.
Fold overhang under.
Crimp edges decoratively.
Cover and chill until cold, about 30 minutes.
(Can be prepared 2 days ahead.
Keep refrigerated.
).
Makes one 9-inch crust.","url":"https://recipe.bluelayer.org/recipe/47468/cinnamon-pastry-crust"},{"id":"47437","title":"Cheddar Cheese Snaps","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
salt, table
spices, pepper, red or cayenne","directions":"Combine all ingredients in food processor bowl fitted with metal blade.
Pulse until smooth and well mixed.
Divide dough in half.
Shape each half into ball; flatten slightly.
Wrap each in plastic food wrap.
Refrigerate 30 minutes.
Roll out dough, one ball at a time, (keeping remaining dough refrigerated) on lightly floured surface to 9x7-inch rectangle, about 1/4-inch thick.
Cut dough into 1-inch squares with fluted pastry cutter.
Place squares, 1/2 inch apart, onto ungreased baking sheet.
Punch hole in center of each cracker, using standard drinking straw.
Place baking sheet into refrigerator 10 minutes to chill dough.
Heat oven to 350F.","url":"https://recipe.bluelayer.org/recipe/47437/cheddar-cheese-snaps"},{"id":"47394","title":"Vegan Blackberry Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
blackberries, raw
lemon juice, raw
sugars, granulated
cornstarch","directions":"Mix first 4 ingredients in a bowl.
Cut in margarine with pastry cutter until crumbly.
Mix in milk until just mixed.
Mix together berries and sugar in a 3 quart saucepan over low heat.
Mix cornstarch with cold water and add to berries.
Heat until bubbly.
Pour berry mix into greased 9x13.
Put buscuit mixture on top of that by spoonfuls.
Should cover all the berry-mixture.
Bake at 350 for 30 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/47394/vegan-blackberry-cobbler"},{"id":"47392","title":"Pumpkin Scones from Alice's Tea Cup","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
spices, cinnamon, ground
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
vanilla extract
butter, without salt
sugars, brown
lemon juice, raw
salt, table
cream, fluid, heavy whipping","directions":"Preheat oven to 425F.
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well.
Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!
Turn the mixture onto a floured surface and gather the dough together.
Gently pat the dough to make adisk about 1 1/2\" thick.
Using a 3 or 3 1/2\" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.
Bake the scones for about 12 minutes, or until lightly browned.
Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat.
To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.","url":"https://recipe.bluelayer.org/recipe/47392/pumpkin-scones-from-alices-tea-cup"},{"id":"47282","title":"Root Beer Lollypops","ingredients":"syrups, corn, light
syrups, corn, light
water, bottled, generic
sugars, granulated
beverages, carbonated, root beer","directions":"Grease 8 metal lollipop molds.
Combine corn syrup water and sugar in small sauce pan over low heat, stirring just till the sugar dissolves.
Once the mixture comes to a boil, reduce back to low heat.
Continue to cook until it reaches 300F on candy thermometer (it will take 15 minutes total).
If crystals form around edge of pan, brush them back with moistened pastry brush.
Remove from heat add root beer.
Fill each mold with 1 tablespoon mixture.
Insert a stick into center inserting it 1/4 inch and smoothing over; let cool and then unmold.","url":"https://recipe.bluelayer.org/recipe/47282/root-beer-lollypops"},{"id":"47277","title":"Parmesan Cheese Bites","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, pepper, red or cayenne
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees.
Comnbine first 3 ingredients in a medium bowl; cut in butter with a pastry blender or two forks until crumbly.
Mixture will look very dry, Gently press mixture together with hands, pressing until blended and smooth, about 2-3 minutes.
Shape dough into 2 four inch long logs.
Wrap in plastic wrap and chill 1 hour.
Cut each log into 1/4\" thick slices and place on lightly greased baking sheet.
Brush with milk.
Bake at 350 degrees for 12-15 minutes or until lightly browned.
Can also shape dough into 10 x 8 \" rectangle on a lightly floured surface and cut into 32 squares using a pastry cutter wheel or knife.
Place squares on lightly greased baking sheet, brush with milk and bake as above.","url":"https://recipe.bluelayer.org/recipe/47277/parmesan-cheese-bites"},{"id":"47194","title":"Black Pain de Campagne","ingredients":"wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
nuts, walnuts, english
raisins, seeded
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
nuts, walnuts, english
raisins, seeded","directions":"Crush the walnuts roughly.
Snap the banana chips in half and soak in hot water for about a minute.
Drain off the rum soaked raisins.
If you are making the natural leaven version, you don't need to soak the banana chips in hot water!
Split the chips into quarters.
I recommend using homemade rum-soaked raisins rather than the kind sold to make desserts.
Please refer to steps 1 to 5 and 9 offor the natural leaven procedure.
Put the ingredients in a bowl, and mix together with a whisk.
Add the milk, and fold it together using a pastry scraper until the dough is no longer floury.
Please adjust the amount of milk so that the dough is easy to knead.
I used 230 g of milk this time.
Add the ingredients and knead some more.
Round off into a ball, and leave for the 1st rising.
When the dough has doubled in volume, the 1st rising is done!
Punch it down, round it off smoothly again, and let it rest for 15 minutes.
Form into a round ball with a smooth surface again, put into a banneton (round bread mold) with the seam side up, cover with plastic wrap and leave to rise again (2nd rising).
There's a lot of additions, so it might be hard to form a proper loaf.
Take it carefully out of the banneton, and slash the top in any pattern you like.
It looks like this when you slice through it after baking.
Bake in a preheated 250C oven, lowered to 230C, for 25 to 28 minutes.","url":"https://recipe.bluelayer.org/recipe/47194/black-pain-de-campagne"},{"id":"47191","title":"Chocolate Chip Streusel","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Mix cereal, flour, sugar and cinnamon in small bowl.
Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in the chocolate chips.","url":"https://recipe.bluelayer.org/recipe/47191/chocolate-chip-streusel"},{"id":"47158","title":"Lo Cal Pie Crust Recipe","ingredients":"oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Beat oil and water till mix is thick and creamy.
Sift flour and salt into bowl and pour over the oil and water mix to completely cover flour.
Mix with a fork to create a ball.
Makes sufficient pastry for one 8 or possibly 9-inch two-crust pie or possibly 8 pot-pie tins.
Roll between 2 sheets of Saran Wrap.
Remove top sheet and invert over pie pan, then remove remaining sheet of Saran Wrap.
Flute edges.
To bake pie shell, prick pie crust with a fork over entire area and bake at 400 degrees till lightly browned.","url":"https://recipe.bluelayer.org/recipe/47158/lo-cal-pie-crust-recipe"},{"id":"47131","title":"Pumpkin Drop Biscuits with Citrus Honey Butter","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
spices, cinnamon, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
vanilla extract
butter, without salt
honey
orange juice, raw","directions":"Preheat oven to 350 degrees.
Grease a baking sheet with nonstick cooking spray or melted butter and set aside.
In a large bowl, combine flour, baking powder, salt, sugar and cinnamon.
Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it is similar to coarse meal.
Stir in milk, pumpkin and vanilla until all ingredients are equally moist and flour is incorporated.
(If you need a little more, add in about 1/4 cup more milk.)
Drop by heaping tablespoonfuls onto the greased baking sheet.
Bake for 15-20 minutes or until bottoms have browned slightly.
While biscuits are baking, whip butter, honey and zest together until smooth and light in color, about 2 minutes.
Serve biscuits warm with citrus honey butter.
Recipe tip: If you wanted to cut these biscuits out rather then do a drop biscuit, then use 3/4 cup of milk.
The dough will be less sticky and easier to work with.
Flour your board liberally, roll out to be 1-1 1/2 inches thick and cut.
Bake the same time.","url":"https://recipe.bluelayer.org/recipe/47131/pumpkin-drop-biscuits-with-citrus-honey-butter"},{"id":"47071","title":"Oat, Coconut and Raspberry Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
butter, without salt
oats
raspberries, raw","directions":"Spread 1/2 cup of coconut on a small baking sheet (reserve remaining coconut for the garnish).
Cook in a preheated oven of 375 F for about 5 minutes or until coconut is golden (stir at mid-cooking).
Let cool.
In a bowl, mix flour, brown sugar and salt.
Add butter, and with a pastry knife or 2 knives, mix until the mixture looks like rough crumbs.
Add oats and toasted coconut and stir well.
Set aside 1/3 cup of the oat mixture.
Press remaining oats in a cake pan of 9 inches in the side (that has parchment paper or is greased).
Spread the raspberry preserve, then sprinkle with the oats you set aside and remaining coconut.
Cook in the center of a preheated oven of 375 F for about 15 minutes or until the top is golden.
Put the pan on a rack and let cool.
Cut in 16 bars.
(You can prepare these bars in advance and put them side by side in an hermetic container, taking care to separate each range with parchment paper.
They will be good up to 3 days at room temperature or up to 2 weeks in the freezer, wrapped with plastic wrap and foil paper.
).","url":"https://recipe.bluelayer.org/recipe/47071/oat-coconut-and-raspberry-bars"},{"id":"47052","title":"Strawberry Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
strawberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, add flours, baking powder, sugar and salt.
Add butter and mix with a pastry cutter or fork, until crumbly.
Gently fold in strawberries.
Pour in the milk and with a spatula gently fold until combined.
Wet your fingers, take the dough, and form into 1/2 thick circles about 2 wide.
Place on prepared baking sheet.
Bake for 10-15 minutes until bottom of biscuit is lightly brown.
Adapted from Skinny Bitch Cookbook.","url":"https://recipe.bluelayer.org/recipe/47052/strawberry-biscuits"},{"id":"47047","title":"Quick Cinnamon Pecan Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
nuts, pecans
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
butter, without salt","directions":"To make the crust, put flour, baking powder and salt into a large bowl; stir to mix well.
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
Add milk and stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured surface and give 10-12 kneads.
Pat into a rectangle; wrap and refrigerate while you prepare the topping.
Heat the oven to 425 degrees F.
To make the topping, put 1/4 cup of the brown sugar, 1/4 cup of the pecans, milk and cinnamon in the bottom of an 8 or 9-inch round layer cake pan.
Stir to mix well; spread evenly.
On a lightly floured board, roll dough into a rectangle about 16x12-inch with the long side near you.
Brush the dough with soft butter except for a 1-inch border along the farthest edge.
Mix the remaining 1/4 cup brown sugar with the remaining 1/4 cup nuts; sprinkle over the butter.
Roll up the dough jellyroll fashion, starting from the long edge nearest you.
Cut the roll into 16 slices.
Arrange the slices, cut side up and slightly apart, on top of the brown sugar mixture in the pan.
Bake for 25 minutes or until nicely browned.
Invert immediately onto a serving plate and remove the pan.
Let cool 20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/47047/quick-cinnamon-pecan-rolls"},{"id":"46999","title":"fast and festive cookie mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"r>1.
Lightly spoon flour into measuring cup; level off.
In 4-quart bowl or container, combine 1/2 each of the flour, sugar, baking powder and salt.
With fork or pastry blender, cut 1/2 of the butter into mixture until consistency of coarse crumbs.
Repeat with remaining ingredients.
Transfer to tightly covered container.
Store in refrigerator or freezer.
Use within 4 weeks.
Measure by dipping cup into mix; level off.
Return unused mix to refrigerator or freezer.
Allow measured mix to come to room temperature before adding additional ingredients as directed in recipes.
High Altitude Instructions: Increase flour to 6 1/2 cups.
Decrease sugar to 2 1/2 cups.
Tips: To prepare cookie mix in food processor, place 1/2 each of the flour, sugar, baking powder, salt and butter in food processor bowl with metal blade.
Process mixture until consistency of coarse crumbs.
Transfer to tightly covered container.
Repeat with remaining ingredients.","url":"https://recipe.bluelayer.org/recipe/46999/fast-and-festive-cookie-mix"},{"id":"46983","title":"Cranberry Walnut Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cranberries, dried, sweetened
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 425F, spray a baking sheet with veggie spray or lin it with parchment paper Stir together the flour, sugar, baking powder& salt.
Cut in the butter with a pastry blender, two knives or your finger tips until the mixture looks like coarse crumbs.
Stir in the cranberries& walnuts.
Make a well and gradually stir in the buttermilk to form a ball (handle as little as possible) the ball will be sticky and a bit difficult to work with.
Divide the dough in half on a lightly floured board and pat each half into an 8\" circle about a 1/2\" thick.
Cut each round into 8 triangles.
Place scones on the prepared baking sheet.
Brush tops with milk and sprinkle with the tbsp of sugar.
Bake for 15 minutes until golden.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/46983/cranberry-walnut-scones"},{"id":"46961","title":"Maple Syrup Muffins","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
butter, without salt
sugars, powdered
syrup, maple, canadian","directions":"Cream together margarine, sugar, and salt.
Add flour, baking powder, and rolled oats, and blend with pastry cutter until crumbly.
In separate bowl, mix together milk and syrup.
Pour maple mixture over top of dry ingredients and mix just until smooth.
Pour into muffin tins and bake at 350F for 20 minutes.
For glaze, mix ingredients together and spread over muffins when slightly cooled.","url":"https://recipe.bluelayer.org/recipe/46961/maple-syrup-muffins"},{"id":"46909","title":"Honey Caramels","ingredients":"cream, fluid, heavy whipping
vanilla extract
sugars, granulated
honey
honey
butter, without salt
salt, table","directions":"Butter an 8x8 baking pan, line the bottom with parchment and butter the parchment as well.
Don't worry if the parchment pops up a bit, the weight of the caramel will press it back down.
In a small saucepan, heat the cream with the vanilla over medium heat until it comes to a simmer.
Reduce the heat to very low and keeping the cream hot.
Heat the sugar with the honey in a 4 quart or larger saucepan over medium high heat, stirring occasionally with a long handled wooden spoon, until the sugar is mostly dissolved and it starts to boil, 4 to 5 minutes.
Stop stirring and brush down the sides of the pot with a clean pastry brush dipped in water to dissolve any clinging sugar crystals.
Clip a candy thermometer to the pot and let the mixture boil, without disturbing the bubbling sugar, until it reaches 305 F., 2-5 minutes.
Rinse any clinging sugar off your spoon and dry it with a towel.
Add the 3 Tablespoons butter and the salt.
Slowly stir in the warm cream.
The mixture will boil furiously and bubble up considerably as soon as you begin adding things, just keep slowly and steadily pouring in the cream and stirring.
By the time the cream is added, the temperature of the mixture will have started to drop.
Continue stirring, watching the thermometer carefully, until the temperature is back up to 250F and then take the pan off the heat.
Immediately pour the hot caramel into the prepared pan.Do not scrape the pot.
What sticks to the pot should stay in the pot.
Set the pan on a rack in a cool part of the kitchen.
Do not disturb until the caramel is fully cool and set, about 5 hours, preferably overnight.
Run a table knife about the edges of the pan and turn the caramel out onto oiled cutting board.
Peel off the parchment.With a chef's knight, cut the caramel into 100 squares ( about 3/4 inch each) and wrap them snugly into cellophane or other candy wrapper.","url":"https://recipe.bluelayer.org/recipe/46909/honey-caramels"},{"id":"46907","title":"Knafi (Lebanese Pastry)","ingredients":"phyllo dough
butter, without salt
cheese, ricotta, whole milk
nuts, pine nuts, dried
sugars, granulated
lemon juice, raw
sugars, granulated
water, bottled, generic
lemon juice, raw","directions":"First, defrost the phyllo dough.
Do this by shredding the phyllo in a bowl continuously till completely defrosted.
While you are doing the shredding, start adding the butter(this is done so the dough does not stick together).
When this process is complete and the dough is shredded thoroughly, separate the dough into two equal portions.
In a well buttered 9x13-inch pan, spread out the dough thoroughly, but do not compress.
Once the dough is spread evenly, start preparing the Ricotta cheese.
Make patties, similar to hamburger patties, but with the cheese.
Lay the cheese patties onto the prepared dough in the pan.
Once the layer of Ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distributed.
Preheat the oven to 350F Once preheated, place the pan in the middle of the oven for about 45 minutes.
What you need to look for, is that the dough browns.
Once this occurs, you will need a larger pan in which you will flip the Knafe so the the bottom is on top.
Then bake again till the browning occurs on the adjacent side.
Once browned on both sides, the Knafe is finished.
The last step is to top the Knafe with the pine nuts and the sweet syrup and enjoy!
Sweet Syrup:.
In a pot, combine 3 cups of sugar with 1 1/2 cups of water.
Mix and heat over stove till boiling process.
Once boiling add a teaspoon of fresh lemon juice and boil for a few minutes more for thickening process.
Let cool and use over Knafe once done baking.","url":"https://recipe.bluelayer.org/recipe/46907/knafi-lebanese-pastry"},{"id":"46882","title":"Jane Grigsons Walnut Bread from Southern Burgundy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
onions, raw
nuts, walnuts, english","directions":"A note about servings: The recipe makes 4 small round loaves, each about 7-inches in diameter.
The number of servings (32) refers to the number of slices that may be cut from 4 loaves, approximately 8 per loaf.
You will also need:
A bowl for proofing the yeast.
A liquid measuring cup with at least a 2-cup capacity.
A small pot for heating the milk.
A sifter.
A large mixing bowl or an electric mixer and mixing bowl with a paddle attachment.
The photographed bread was kneaded by hand in a large mixing bowl.
It could be kneaded by hand on a pastry board if you prefer that method.
2 baking sheets.
Parchment paper to line the baking sheets.
A pastry board.
Cooling racks.
For the bread:
Heat the 2 cups of milk in the pot to lukewarm.
Pour the milk into a liquid measuring cup.
Pour 1/2 cup of the warm milk into a bowl and sprinkle the yeast into it.
Set the milk and yeast mixture aside until it becomes foamy.
The remainder of the milk in the measuring cup will be used to make the dough.)
Into the mixing bowl sift the flour, sugar and salt.
Make a well in the center of the flour and pour in the yeast mixture, the remaining 1 and 1/2 cups of warm milk and the melted and cooled butter.
Stir the mixture until everything begins to combine and form a dough.
Then knead the dough by hand in the bowl.
Alternatively, the dough may be kneaded on a pastry board or in an electric mixer using a paddle attachment.
The dough is ready when it leaves the sides of the bowl and forms a smooth ball.
A photograph of the finished dough is on the related link.
Let the dough rise, covered, in a clean, dry bowl for about 2 hourspreferably in a warm place.
It should just about double in size when ready.
Streak the two baking sheets with butter so that the parchment paper will not move about, then place sheets of parchment paper on them.
Punch the dough down.
Add the chopped onion and walnuts to the bowl of dough and knead them in by hand.
Sprinkle the pastry board with a little flour.
The onions will make the dough a bit sticky.
Turn the dough out onto the board.
Divide the dough into 4 equal parts and shape each piece into a round loaf.
Place two rounds on each baking sheet and let them rise for 45 minutes.
Preheat the oven to 400 F towards the end of the rise time.
Bake them at 400 F for 45 minutes.
Cool the loaves on wire racks.
(The crust will soften as the bread cools.)
Wrapped in aluminum foil and stored in plastic bags, the bread will stay moist and fresh for several days.
An acknowledgement: This recipe is adapted from one in Mrs. Jane Grigsons article Walnuts which appeared in the October 1971 issue of Gourmet magazine.","url":"https://recipe.bluelayer.org/recipe/46882/jane-grigsons-walnut-bread-from-southern-burgundy"},{"id":"46852","title":"Nosh With Me's Candied Peanuts","ingredients":"sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive","directions":"Line a baking sheet with either parchment paper or a silicone baking mat.
Make sure you have a long-handled wooden spoon ready.
I mean LONG-HANDLED!
As mentioned in the blog, you'll be working with really HOT sugar syrup and you don't want to have to fish out a tiny spoon from the pot if you drop it in by mistake (something that has happened in my unfortunate experience).
Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves.
Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color.
(If sugar splatters onto the sides of the saucepan, wash down the splatters with a pastry brush dipped in cold water.)
Toss in the peanuts and immediately start stirring.
Keep stirring, to coat the peanuts with the sugar.
Within a few minutes, they will be covered with sugar and turn white - keep stirring until the sugar turns back into caramel.
When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet, using the wooden spoon to spread them out as best you can.
Cool the nuts to room temperature.
When they are cool enough to handle, separate the nuts or break them into small pieces.","url":"https://recipe.bluelayer.org/recipe/46852/nosh-with-mes-candied-peanuts"},{"id":"46815","title":"Someone's Pastry for a Double-Crust Pie (Or Two Pie Crusts)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Prepare to have the ice water handy by filling a Pyrex measuring cup with water and ice cubes.
Set it by your work area, and let it get icy cold.
Combine flour and salt in a medium bowl.
With a pastry cutter (or two knives), cut the shortening in until the mixture resembles pea-sized crumbs.
Take out the pastry cutter and, while stirring with a fork, add 1 Tablespoon ice cold water at a time until the dough is sticky and comes together.
If the weather (or your kitchen) is warm/humid, less water will be needed.
Be sure you have the consistency you want, because it's very difficult to add more water.
Form half the dough into a ball with your hands, and flatten the ball into a 1/2\" thickness, rounding the edges.
Place the dough onto a lightly floured surface (you can place between sheets of wax or parchment paper, if that is easier), and roll into a 10\" circle (roll with your wrists doing the work, not your shoulders.
I saw that on a Bobby Flay - Pie Throwdown episode).
Gently transfer to a 9\" pie plate.
Gently press the pastry down into the plate, being sure not to stretch or tear the dough.
If it does tear a little, just take some off the edge, and \"patch\" it.
Create a decorative edge around the top, and cut any extra crust off of the edge.
Repeat for a second single-crust pie, or fill the bottom crust and top with the second half of this recipe for a double-crust pie.
Blind bake the crusts or fill and bake as directed in your recipe.","url":"https://recipe.bluelayer.org/recipe/46815/someones-pastry-for-a-double-crust-pie-or-two-pie-crusts"},{"id":"46727","title":"All-American Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"To ensure a tender crust, this recipe should not be doubled.
Thoroughly freezing the lard or shortening will give you the flakiest crust.
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2 to 3 times.
Scatter the lard or shortening over the flour mixture.
Sprinkle with the water and process about 5 seconds or until dough just begins to form.
Shape into a ball, then flatten it slightly.
Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag.
It may be refrigerated at this point up to 40 minutes.
With the storage bag open and the dough circle centered in the bag, roll the dough into a circle that almost touches the edges of the bag.
Cut and discard the top sheet of the plastic bag so that the dough is lying on the bottom sheet.
Flip onto the pie plate; peel the plastic off and discard.
Cut the pastry so it hangs about an inch over the rim.
Lightly press the overhanging pastry under (between the pastry and the pie tin).
Pinch or crease the edges of the pastry in a zigzag or fluted pattern.
This is not only decorative, 1 single-crust 8- to 10-inch pie shell.","url":"https://recipe.bluelayer.org/recipe/46727/all-american-pie-pastry"},{"id":"46684","title":"Chocolate Covered Cherry Fudge","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
vanilla extract
cherries, sweet, raw","directions":"Combine margarine, evaporated milk, and sugar.
Heat to rolling boil.
Boil for four minutes on medium heat, stirring constantly to avoid scorching.
Remove from heat.
Add chocolate chips, marshmallow creme, and 1/4 cup of the cherry chips to sugar mixture- MIX WELL.
Add vanilla.
Immediately poor into 9x13 foil lined pan.
Microwave remaining cherry chips (about 2 minutes until smooth).
Use pastry bag (or ziploc w/ small hole at end) to drizzle the melted cherry chips on top of the fudge.
Cool fudge for 4 hours at room temperature.
Seal in airtight container.
Makes 3 pounds.","url":"https://recipe.bluelayer.org/recipe/46684/chocolate-covered-cherry-fudge"},{"id":"46652","title":"White Chocolate Zombie Eyeballs","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
syrup, maple, canadian","directions":"Temper the white chocolate and green and red cocoa butter separately.
With a small paint brush, paint the green and red tempered cocoa butter into small rounds in chocolate molds to resemble an eyeball.
Pour the tempered white chocolate into the chocolate molds.
Invert and let the white chocolate pour out to 1/8 thickness.
Let set for 20 minutes.
For the truffle filling: Place the dark and milk chocolate in a 1-quart mixing bowl.
In a small saucepot, bring the heavy cream to a simmer, and then pour over the chocolate.
Add the espresso syrup, stir until smooth and let cool for 20 minutes.
Place the cooled chocolate-espresso filling into a small pastry bag and fill each of the lined chocolate molds.
Place the filled truffle eyeballs into the freezer for 10 minutes.
Remove the filled truffle eyeballs from the freezer, remove from the chocolate molds and serve.","url":"https://recipe.bluelayer.org/recipe/46652/white-chocolate-zombie-eyeballs"},{"id":"46526","title":"Apple Filling for Pies","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
cornstarch
spices, nutmeg, ground
spices, cinnamon, ground
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Sprinkle lemon juice over apples in saucepan.
Mix next four ingredients together and add to apples.
Mix well.
Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened.
Remove from heat and cool.
Fill a well chilled 9 inch pastry lined pan and cover with top crust.
Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.","url":"https://recipe.bluelayer.org/recipe/46526/apple-filling-for-pies"},{"id":"46504","title":"Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated
butter, without salt","directions":"Sift dry ingredients together.
Cut butter into dry ingredients with pastry blender.
(you can work the dough with your fingers until it becomes soft and pliable like smooth pastry) Divide dough into two balls.
Roll out on floured counter to 3/8 thickness.
Cut into Christmas shapes or rounds.
Prick with a fork.
Place on lightly greased cookie sheet.
Bake at 325 for 20 to 25 minutes.
The cookies will be light in color.","url":"https://recipe.bluelayer.org/recipe/46504/scottish-shortbread"},{"id":"46491","title":"Make Ahead, Freeze and Cook Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"In a large mixing bowl mix the flour, baking powder and salt.
Add shortening and cut with a fork or pastry cutter.
Do not overmix.
The shortening should resemble small peas.
Stir in buttermilk until the dough is soft.
Knead dough 10 to 12 times only.
On a floured surface roll the dough 1\" thick.
Cut into circles using a biscuit cutter or the rim of a glass.
Use a larger circle for big size biscuits.
To freeze, place the biscuit dough on a large pan lined with waxed or parchment paper and freeze overnight.
Once frozen, place in a large freezer bag and store in freezer until ready to cook.
To cook, take out the desired number of biscuits and place on a lightly greased baking sheet or pan.
Bake in preheated 450 degree oven for about 10 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/46491/make-ahead-freeze-and-cook-biscuits"},{"id":"46466","title":"Cinnamon Pinwheels","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
sugars, granulated
spices, cinnamon, ground
sugars, granulated
water, bottled, generic","directions":"Cut butter or margarine into flour with pastry blender.
Stir in sour cream.
Cover and refrigerate at least 8 hours.
Mix together 3 tablespoons sugar and the cinnamon.
Divide dough into halves.
Roll 1 half into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-covered board.
Sprinkle with half of the sugar-cinnamon mixture.
Roll up tightly, beginning on the 7 inch side.
Roll other half of dough into a 20 x7 inch rectangle.
Sprinkle with remaining sugar-cinnamon mixture.
Place loose end of roll on the 7 inch side of the rectangle; pinch edges to seal.
Continue to roll up tightly; pinching edges of dough into roll to seal.
Wrap and refrigerate at least 1 hour but no longer than 48 hours.
Preheat oven to 350 degrees F (175 degrees C).
Cut roll into 1/4 inch slices.
(For easier cutting, wrap a length of thread around roll at 1/4 inch increments and pull tightly until slice is cut.)
Place about 2 inches apart on ungreased cookie sheet.
Mix 3 tablespoons sugar and the water; brush over cookies.
Bake until golden brown, 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/46466/cinnamon-pinwheels"},{"id":"46436","title":"Almond Cakes","ingredients":"butter, without salt
nuts, almonds
sugars, powdered
wheat flour, white, all-purpose, unenriched
salt, table
egg, white, raw, fresh
butter, without salt","directions":"Preheat the oven to 450F(230C).
With a pastry brush, use the 2 tablespoons melted butter to thoroughly butter the financier molds.
Arrange them side by side, but not touching, on a baking sheet.
Place the baking sheet with the buttered molds in the freezer to resolidify the butter and make the financiers easier to unmold.
In a large bowl, combine the almonds, sugar, flour, and salt.
Mix to blend.
Add the egg whites and mix until thoroughly blended.
Add the 3/4 cup butter and mix until thoroughly blended.
The mixture will be fairly thin and pourable.
Spoon the batter into the molds, filling them almost to the rim.
Place the baking sheet in the center of the oven.
Bake until the financiers just being to rise, about 7 minutes.
Reduce the heat to 400F(205C).
Bake until the financiers are a light, delicate brown and begin to firm up, about another 7 minutes.
Turn off the oven heat and let the financiers rest in the oven until firm, about another 7 minutes.
Remove the baking sheet from the oven and let the financiers cool in the molds for 10 minutes.
Unmold.
(Note: Wash molds immediately with a stiff brush in hot water without detergent so that they retain their seasoning.)
The financiers may be stored in an airtight container for several days.","url":"https://recipe.bluelayer.org/recipe/46436/almond-cakes"},{"id":"46392","title":"Grandmother Walters's Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 425F.
Sift the flour, baking powder, sugar, and salt into a mixing bowl.
Using a fork or a pastry cutter, cut the butter into the flour until it resembles cornmeal.
Add the milk, stirring until the dough just comes together to form a ball.
Turn the dough out onto a well-floured surface.
Gently pat the dough down with your hands and fold it over on itself.
Pat the dough down and fold it over once or twice more.
Loosely cover the dough with a clean kitchen towel and let it rest for a half hour or so.
Being careful not to overwork the dough, roll it out until it is 3/4 to 1 inch thick.
Cut dough into biscuits using whatever cutter you like.
Grandmother used an inverted juice glass, which was really an old preserves jar.
For more biscuits, use a smaller glass.
Place the biscuits on a cookie sheet and bake until uniformly golden brown, 1014 minutes.","url":"https://recipe.bluelayer.org/recipe/46392/grandmother-walterss-biscuits"},{"id":"46368","title":"Gingerbread Baked in Jars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
molasses","directions":"Preheat oven to 325F (160C).
Sterilize 5 canning jars, lids and rings by boiling them for 15 minutes.
Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them.
Once the jars are cool enough to handle, use a pastry brush to grease them with shortening, set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves.
Stir in margarine, water and molasses until well blended.
Divide batter among the 5 jars (they should be about 1/2 full).
Place jars onto a cookie sheet or they'll tip over.
Bake in preheated 325F (160C).
oven for 35 minutes or until cake tester inserted in center comes out clean.
Move the jars around in the oven while they're baking, so they'll bake evenly.
Have your HOT lids ready.
Using HEAVY-DUTY MITTS (the jars ARE HOT!)
Take one jar at a time from the oven and place a lid on, then the ring.
Tightly screw on lids--do it FAST because the lid gets REAL hot!
Allow jars to cool on your countertop.
Once the jars are cool, decorate with round pieces of cloth.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poof-y on top), then a piece of cloth on top and screw the ring back on.
Decorate as desired.","url":"https://recipe.bluelayer.org/recipe/46368/gingerbread-baked-in-jars"},{"id":"46364","title":"Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Stir together the flour and salt with a fork to blend.
Cut the fat into the flour using a food processor, pastry blender, or 2 knives.
(For pies with liquid fillings like custard or cooked fruit fillings that are thickened with cornstarch or tapioca, the bits of fat should be evenly small, and the mixture should resemble a coarse meal.
This will result in a mealy pie crust, which is less likely to become soggy as the pie bakes.
For pies to be filled with fruit or another nonliquid filling, leave some bits of fat in larger pieces, about the size of a small pea, for a crisp and flaky texture in the baked crust.)
Drizzle a few tablespoons of the ice water over the surface of the flour mixture and quickly rub the water into the flour.
Continue to add the water, a tablespoon or so at a time, just until it holds together when you press a handful of it into a ball.
The dough should be evenly moist, not wet, and shaggy or rough in appearance.
Turn the dough out onto a lightly floured work surface.
Gather and press the dough into a ball, wrap well, and let chill in the refrigerator for 20 minutes.
Unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over the top.
Alternatively, place the dough between sheets of parchment or waxed paper.
Roll out the dough for the bottom crust of a pie into an even round about 13 inches in diameter (for a 9-inch pie pan).
It should be about 1/8 inch thick.
Fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan.
Unfold or unroll and ease the dough into the pan without stretching, making sure that the pan sides and the rim are evenly covered.
Press the dough gently against the sides and bottom.
Trim the overhang to 1 inch.
Tuck the dough overhang under itself and flute the edges.
Fill and bake the pie according to recipe directions.
Pie doughs may be soft and difficult to roll either because they are too warm, a little too much water has been added to the dough, or the weather is humid.
Using marble pastry boards and rolling pins, which stay cooler than the surrounding air, helps to keep pastry dough cool and easy to handle.
Another trick to working with pie dough is to roll out the dough between two pieces of parchment or waxed paper.
This technique can be a big help to the novice baker.","url":"https://recipe.bluelayer.org/recipe/46364/pie-dough"},{"id":"46277","title":"Caramel Popcorn (Reduced Fat Version)","ingredients":"sugars, brown
syrups, corn, light
butter, without salt
vanilla extract
leavening agents, baking soda
salt, table
snacks, popcorn, air-popped (unsalted)","directions":"Preheat oven to 250 degrees Fahrenheit.
Coat a large jelly roll pan or baking sheet with nonstick cooking spray.
Combine sugar, corn syrup, and butter in a medium or large heavy bottomed saucepan; bring to a boil over medium heat.
Cook 4-5 minutes, stirring 3-4 times to scrape down the sides of the pan and keep the mixture from bubbling up.
With a pastry brush, dipped it in cool water, brush down the sides of the pan.
Be careful; the mixture will burn you if it boils over.
Remove from heat; stir in vanilla, baking soda, and salt.
Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pan.
Bake at 250 degrees for 45 minutes, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps.
Cool 15 minutes.
Serve at room temperature.
Let the popcorn cool completely before storing.
Store in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/46277/caramel-popcorn-reduced-fat-version"},{"id":"46206","title":"Mom's Buttermilk Biscuit Topping Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Stir the flour, sugar, and salt together in a large mixing bowl.
Add the butter and use a pastry blender or 2 knives to cut the butter into the flour until it resembles the texture of cornmeal.
Pour in the cold buttermilk and stir until the dough just comes together.
Turn the dough out onto your work surface and bring it together with your hands, kneading it lightly to form a ball.
Lightly dust your work surface and a rolling pin with flour and roll the dough out to 1/4 inch thick.
Use a 2-inch biscuit cutter (or a cookie cutter or the rim of a glass) to cut the dough into rounds and place on top of the .","url":"https://recipe.bluelayer.org/recipe/46206/moms-buttermilk-biscuit-topping-recipe"},{"id":"46179","title":"Lighter Pie Crust from Cooking Light Magazine","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
vinegar, cider
sugars, powdered
salt, table
shortening, vegetable, household, composite","directions":"Preheat oven to 400 degrees F.
Combine 1/4C flour, water and vinegar with a whisk until well blended.
Combine 3/4C flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Add the water slurry, and toss with a fork until flour mixture is moist.
Gently press mixture into a 4\" circle on heavy-duty plastic wrap; cover with add'l wrap and roll dough into a 12\" circle.
Freeze for 10 minutes.
Remove 1 sheet of plastic wrap; let stand for 1 minute or until dough is pliable.
Fit dough, plastic-wrap side up, into a 9\" pie plate or tart pan.
Fold edges under or flute decoratively.
Line bottom of dough with a piece of foil; arrange pie weights on foil.
Bake at 400 degrees F for 20 minutes or until edge is lightly browned.
Remove pie weights and foil.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/46179/lighter-pie-crust-from-cooking-light-magazine"},{"id":"46135","title":"Cranberry-Pistachio Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
cranberries, dried, sweetened
nuts, pistachio nuts, raw","directions":"Preheat oven to 450.
Stir together first 4 ingredients in a large bowl.
Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas.
Freeze 5 minutes.
Add 3/4 cup plus 2 tablespoons cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly).
Cut round into 8 wedges.
Place wedges 2 inches apart on a lightly greased baking sheet.
Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake at 450 for 13 to 15 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/46135/cranberry-pistachio-scones"},{"id":"46125","title":"Cheddar Cheese Biscuits Like Ruby Tuesday's","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, garlic powder
butter, without salt
oil, olive, salad or cooking
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spices, garlic powder
spices, parsley, dried","directions":"In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
Add the cubed butter.
Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized.
Add oil, grated cheddar cheese and the milk.
Stir till well combined and holds together.
Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a using an ice cream scoop or large spoon.
Bake for 15-17 minutes in a preheated oven at 400 degrees.
While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley.
When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits.
Do this a few times its fun to watch all the butter getting absorbed into the biscuit!
Use up all of the butter.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/46125/cheddar-cheese-biscuits-like-ruby-tuesdays"},{"id":"46039","title":"Blackberry Cobbler","ingredients":"blackberries, raw
sugars, granulated
cornstarch
lime juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
cream, sour, cultured
cream, fluid, heavy whipping","directions":"Place blackberries in large bowl.
Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat.
Pour the mixture into a greased 9-inch square baking dish.
In large bowl, combine the flour, 2 T sugar, baking powder, salt and baking soda.
Cut in 5 T butter until crumbly.
Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
Roll out to fit top of baking dish.
Place pastry over filling.
Trim and seal edges; cut slits in top.
Melt remaining butter; brush over pastry.
Sprinkle with remaining sugar.
Bake, uncovered, at 375 degrees for 30 minutes.
Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.
Cool for 15 minutes before serving.
Note: If using frozen berries, do not thaw before assembling cobbler.","url":"https://recipe.bluelayer.org/recipe/46039/blackberry-cobbler"},{"id":"46009","title":"A Lighter Johnny Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 350 degrees and spray a 8x8 pan with cooking spray, set aside.
In a medium bowl, sift the first 5 ingredients.
Using a pastry blender or two forks, blend in the margarine.
add the milk and the egg.
Stir with a whisk to combine.
Pour into the prepared dish and bake for 20-25 minutes or until a tooth pick inserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/46009/a-lighter-johnny-cake"},{"id":"45967","title":"All-Purpose Light Piecrust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, sugar, salt, and baking powder in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.2.
Make a well in center of flour mixture.
Combine butter and boiling water.
Pour butter mixture into center of well.
Gently draw flour mixture into butter mixture until moist clumps form.
Press dough into a 4-inch circle.
Cover, and chill 30 minutes.3.
Slightly overlap 2 sheets of plastic wrap.
Unwrap dough; place on plastic.
Cover dough with 2 additional sheets of overlapping plastic wrap.
Roll dough into a 13-inch circle.Chive Piecrust variation:Prepare All-Purpose Light Piecrust, omitting sugar.
Add 2 tablespoons minced fresh chives to flour mixture.1 piecrust (8 servings)Nutritional analysis of Chive Piecrust is per serving: CALORIES 125; FAT 7g (sat 2.8g, mono 3.1g, poly 0.7g); PROTEIN 1.9g; CARB 13.6g; FIBER 1g; CHOL 5mg; IRON 0.9mg; SODIUM 147mg; CALC 15mgNote: Nutritional analysis of All-Purpose Light Piecrust is for entire piecrust.","url":"https://recipe.bluelayer.org/recipe/45967/all-purpose-light-piecrust"},{"id":"45954","title":"Benne Seed Biscuits","ingredients":"seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 425 degrees.
Place the benne seeds in a shallow pan and roast for 5 minutes.
They should be the color of butterscotch and have a delicious toasted smell.
If they're not ready, shake the pan to toss and return to the oven for 1 to 2 minutes, but be careful not to burn them.
Sift the flour, baking powder and teaspoon of salt into a large bowl.
Add the lard and work the mixture with a pastry blender or your fingertips until it has the texture of cornmeal.
Add the milk and mix well.
Mix in the benne seeds.
Place the dough on a floured surface, knead for a few seconds and shape into a ball.
Roll the dough out to about 1/8-inch thickness.
Using a 2-inch biscuit cutter, stamp out rounds and lay them on an ungreased baking sheet.
Bake for about 12 minutes, until lightly browned.
Remove from the oven, sprinkle with a little bit of salt and serve hot.
The biscuits may be stored in an airtight tin or jar; reheat before serving.","url":"https://recipe.bluelayer.org/recipe/45954/benne-seed-biscuits"},{"id":"45938","title":"Butter Pastry Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a large bowl whisk together flour and salt and with a pastry blender or possibly fingertips blend in butter till mix resembles coarse meal.
Add in ice water, 1 Tbsp.
at a time, tossing with a fork to incorporate, till mix begins to create a dough.
On a work surface smear dough in 3 or possibly 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.
Form dough into a ball and flatten to create a disk.
Wrap dough in plastic wrap and refrigerate1 hour.
Pastry dough may be made 1 week ahead and chilled.
This recipe yields sufficient dough for a single-crust 12-inch tart.","url":"https://recipe.bluelayer.org/recipe/45938/butter-pastry-dough-recipe"},{"id":"45914","title":"Gingerbread Fudge","ingredients":"butter, without salt
sugars, granulated
sugars, brown
molasses
syrups, corn, light
cream, fluid, heavy whipping
salt, table
cream, whipped, cream topping, pressurized
water, bottled, generic
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
Coat the foil with 1 tablespoon of the butter.
Set aside.
In a 3-quart heavy-bottomed saucepan over low heat, cook the superfine sugar, brown sugar, molasses, corn syrup, cream, salt, cream of tartar, and espresso until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula.
Bring the mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Remove the pan from the heat and stir in the chocolate in 3 to 4 batches until completely melted and smooth.
Return the pan to medium heat.
Place a sugar thermometer in the pan and cook the mixture without stirring until it registers 238F on the thermometer (about 20 minutes).
Remove the pan from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool.
Immediately blend in the vanilla, the spices, and the remaining 2 tablespoons butter.
Sprinkle a marble board or the back of a baking sheet with cold water and immediately pour the hot mixture onto the marble.
Do not scrape out the bottom of the pan.
Let the mixture cool on the marble until it registers 110F on the thermometer (about 5 minutes).
If using a baking sheet instead of the marble, the cooling time will be about 15 minutes.
Beat the fudge using one of the following three methods: With a 5-inch-wide flexible-blade scraper, transfer the mixture to the bowl of a stand mixer, and with the paddle attachment, beat the mixture until it thickens and loses its shine (5 to 10 minutes).
Or transfer the mixture to a 2-quart mixing bowl and beat the mixture with a long-handled wooden spoon until it thickens and loses its shine (10 to 15 minutes).
Or spread the mixture into a large rectangle on the marble board, then use the 5-inch-wide flexible-blade scraper to gather the mixture back to the center of the marble, folding in the edges.
Repeat this process until the mixture begins to thicken and lose its shine (5 to 10 minutes).
Turn the fudge into the prepared pan.
Use your fingertips to even the top and to press the fudge into the corners of the pan.
Place the pan of fudge on a cooling rack and let it set completely at room temperature (1 to 2 hours).
Remove the fudge from the pan by lifting out the aluminum foil.
Invert the fudge onto cutting board, peel the foil off the back of the fudge, and reinvert the fudge.
With a large chefs knife, cut the fudge evenly into 1-inch squares.
Between layers of waxed paper in a tightly covered container, the fudge will keep for 10 days at room temperature or 1 month in the refrigerator.
The fudge is best served at room temperature.","url":"https://recipe.bluelayer.org/recipe/45914/gingerbread-fudge"},{"id":"45885","title":"Mom's Apple Crisp","ingredients":"apples, raw, with skin
spices, cinnamon, ground
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Butter a 9x13 baking dish.
Spread sliced apples over the bottom of the dish.
Add water.
Sprinkle with cinnamon and salt.
Using a pastry cutter: blend flour, sugar, and butter until mixture is pea-sized and crumbly.
Drop the mixture evenly over the apples.
Bake at 350 degrees for 40-60 minutes.
Make sure it is bubbly and lightly browned before removing from the oven.
Serve while warm with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/45885/moms-apple-crisp"},{"id":"45873","title":"Sesame Seed Bagels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried","directions":"Put the yeast, sugar, syrup, and warm water in a small bowl and stir until dissolved.
Leave in a warm place for ten minutes or so, or until bubbles appear on the surface.
The mixture should be frothy and slightly increased in volume.
Put 2 cups of the flour in a large bowl and mix with the wheat gluten.
Make a well in the center and add the yeast mixture and the salt.
Stir with a wooden spoon, adding flour as necessary to make a firm dough.
Turn out onto a floured work surface and knead for 10-12 minutes, or until smooth and stiff.
Add more flour if necessary, to make the dough quite stiff then into eight portions and roll them into smooth balls.
Cover with plastic wrap or a clean dish towel and leave for 5 minutes.
Roll each ball under palms to form a rope about 11 inches long.
Dampen the ends slight, overlap by 1 1/2 inches and pinch firmly together.
Place over at a time around the base of your fingers and, with the overlap under your palm, roll the rope several times.
Apply firm pressure to seal the seam.
Place the balls on dusted baking sheets, voer with plastic wrap, and refrigerate for 12 hours.
Preheat the oven to 475 F (240C/Gas 8).
Line two baking trays with parchment paper.
Remove the bagels from the fridge twenty minutes before baking.
Bring a saucepan of water to the boil and drop the bagels, in batches of two to three, into the water for 30 seconds.
Remove and drain, base-down, on a wire rack.
Take the olive oil, and using a pastry brush, generously brush the top of each bagel.
Cover the tops with sesame seeds to taste, and gently press them down.
Place the bagels on the baking trays and bake for 15-20 minutes, or until deep golden brown and crisp.
Cool on a wire rack.
Enjoy!
(:.","url":"https://recipe.bluelayer.org/recipe/45873/sesame-seed-bagels"},{"id":"45857","title":"Shortbread \"Fingers\"","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Cream the butter and sugar until smooth.
Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated.
Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick.
Using a small knife, cut out finger-sized strips, about 3 inches tall, rounding each finger at the top as shown.
Place on an ungreased baking sheet.
Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes.
You can gather together scraps and re-roll them.
Bake for 15 minutes, until the shortbread is very lightly golden.
Do not let the cookies brown.
Remove to a wire rack and cool.
When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes.
The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
Spoon the melted chocolate into a zipper-lock bag.
Seal the bag, pressing out any air.
Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing.
Decorate the fingers by piping a fingernail at the rounded end, and three horizontal lines to mark the joint at mid-finger.
Decorate tombstones with crosses and writing as desired.
Allow the chocolate to set before stacking the cookies.","url":"https://recipe.bluelayer.org/recipe/45857/shortbread-fingers"},{"id":"45850","title":"Peach-Ginger Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
butter, without salt
nuts, almonds
peaches, yellow, raw
sugars, granulated
cornstarch
lemon juice, raw
spices, ginger, ground","directions":"Preheat oven to 375.Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine the flour, 1/4 cup granulated sugar, and brown sugar in a bowl.
Cut in butter with a pastry blender or 2 knives until crumbly.
Stir in almonds.Combine peaches and remaining ingredients in a bowl.
Spoon peach mixture into an 8-inch square baking dish.
Sprinkle with flour mixture.
Bake at 375 for 45 minutes or until lightly browned and bubbly.","url":"https://recipe.bluelayer.org/recipe/45850/peach-ginger-crisp"},{"id":"45822","title":"Oatmeal Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
salt, table
butter, without salt
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix first 4 ingredients and add shortening.
Mix like pie pastry.
Stir soda into milk.
Add to flour mixture.
Roll out and cut in rectangles.
Bake 400F 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/45822/oatmeal-scones"},{"id":"45806","title":"Vegan Quick Biscuits With Maple Butter","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
beverages, almond milk, unsweetened, shelf stable
margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian","directions":"Heat oven to 375 degrees.
Whisk together flour, baking powder and salt in a large bowl.
Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps.
Work quickly so the margarine does not melt.
Add nondairy milk and stir with a wooden spoon until just combined.
Do not overwork.
Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick.
Using a 2 1/2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet.
Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden.
Remove biscuits from oven immediately and transfer to a wire rack to cool.
Make the maple butter: In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy.
Refrigerate until serving.","url":"https://recipe.bluelayer.org/recipe/45806/vegan-quick-biscuits-with-maple-butter"},{"id":"45783","title":"Basic Homemade Flour Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a large bowl, whisk together the flour, baking powder and salt for 20 seconds.
Pinch vegetable shortening into the flour mixture or use a pastry cutter until incorporated.
The mixture will be crumbly.
Start with 3/4 cup of water and mix into the flour mixture to form a semi-smooth dough ball.
If necessary, add more water 1 tablespoon at a time until dough binds together into a semi-smooth ball (dough should form easily into a ball but not be sticky).
Knead 15 times or until ball is smooth.
Let dough rest for 15 minutes.
Pinch off 1-inch balls of dough.
Form into tight balls, and then flatten into fat discs.
Allow to rest for 10 minutes.
Heat a griddle, comal (a smooth rounded griddle) or large skillet over medium heat.
Place the raw tortilla on the pan and cook until it puffs and starts to brown, about 30 seconds, flip over, press down with a spatula, and then cook for another 30 seconds, or until the second side is browned.
Place tortilla on a plate and cover with a towel.
Repeat with the remaining dough balls.","url":"https://recipe.bluelayer.org/recipe/45783/basic-homemade-flour-tortilla"},{"id":"45778","title":"Anise & Honey Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
spices, anise seed
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey","directions":"Pre-heat oven to 425 degrees.
Line a baking sheet with parchment or a silicon-baking mat.
In a large bowl, combine the flour, baking powder, and salt.
Cut in the cold butter with a pastry blender or two knives.
Stir in the anise seed.
Make a well in the center and pour in the milk and honey.
Stir to form a soft ball.
Knead a few times on a floured board.
Pat dough into a rectangle about 1/2 inch thick.
Cut into 1 1/2 inch x 2-inch squares with a knife.
Bake 10 - 12 minutes at 425 degrees, until golden brown.","url":"https://recipe.bluelayer.org/recipe/45778/anise-honey-biscuits"},{"id":"45770","title":"Nut Pastry Crust","ingredients":"nuts, pecans
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
oil, canola
sweetener, syrup, agave
water, bottled, generic","directions":"Lightly oil a 9-inch pie pan with canola oil spray.
Mix the walnut meal, oat flour, barley flour, salt, and cinnamon in a large bowl.
In a small bowl, mix together the canola oil, agave nectar, and water.
Add the oil mixture to the flour mixture and stir to combine.
Press the dough into the prepared pie pan.
Build up the edges of the piecrust and flute with 2 fingers.
To prebake the piecrust, preheat the oven to 325F.
Bake for 20 to 25 minutes, until golden.","url":"https://recipe.bluelayer.org/recipe/45770/nut-pastry-crust"},{"id":"45729","title":"Basil Parmesan Fans","ingredients":"butter, salted
wheat flour, white, all-purpose, unenriched
salt, table
cream, sour, cultured
cheese, parmesan, hard
spices, garlic powder
spices, basil, dried","directions":"Using two knives or a pastry blender, cut butter into flour and salt until mixture resembles fine crumbs; stir in the sour cream with a fork until incorporated well and you've made a ball of dough.
Divide the resulting pastry dough into 4 portions; wrap each portion in plastic wrap and refrigerate for at least 8 hours or overnight.
Pre-heat oven to 350F degrees.
Mix together the cheese, garlic powder, and dried basil; divide into 4 portions.
Roll each portion of the pastry into a rectangle, about 12x6 inches, on a well-floured board and sprinkle with a portion of the cheese mixture.
Fold ends to meet in center, forming a square; sprinkle with a portion of the cheese mixture.
Fold in the previously-folded edges to meet in the center, sprinkle with a portion of cheese mixture, then fold lengthwise in half (as if you were closing a book).
Flatten the dough lightly, sprinkle with remaining cheese mixture, then fold lengthwise again.
Cut approximately 3/16-inch slices on the folded edge and place slices on an un-greased cookie sheet.
Bring the ends of each slice together to form a fan shape.
Bake until light brown, about 20 to 25 minutes.
Makes about 48 fans, which make nice appetizers.","url":"https://recipe.bluelayer.org/recipe/45729/basil-parmesan-fans"},{"id":"45719","title":"Easy Homemade Biscuits from Taste of the South Magazine","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Cut softened butter into flour with a pastry blender or 2 forks just until butter cubes are coated with flour.
Using your hands, gently combine until mixture resembles small peas.
Stir in buttermilk with a fork just until blended.
(Mixture will be wet.
).
Turn dough out onto a generously floured surface, and pat to 1/2 inch thickness with your hands.
Don't use a rolling pin here.
Cut dough with a well-floured 2-inch round cutter, and place on lightly greased baking sheets.
Bake at 450 degrees for 9-11 minutes or until lightly browned.
Remove from oven and brush warm biscuits with melted butter.
Serve immediately.
Easy Cheddar Biscuits: Add 1 cup shredded cheddar cheese to butter and flour mixture just before adding buttermilk.
Proceed as directed.","url":"https://recipe.bluelayer.org/recipe/45719/easy-homemade-biscuits-from-taste-of-the-south-magazine"},{"id":"45713","title":"Peach Praline Pie Recipe","ingredients":"peaches, yellow, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Mix and let stand while preparing pastry or possibly use frzn pie shell.
Line a 9\" pie pan with pastry.
Combine: 1/4 c. packed brown sugar 4 tbsp.
soft butter 1/4 c. minced pecans
Sprinkle 1/3 of this mix over bottom of pastry shell.
Top with peaches.
Sprinkle remaining pecan mix over top.
Bake 450 degrees for 10 min.
Reduce to 350 degrees for 20 min.","url":"https://recipe.bluelayer.org/recipe/45713/peach-praline-pie-recipe"},{"id":"45682","title":"Pastelitos -- Little Fruit Pies (Southwest)","ingredients":"apricots, dried, sulfured, uncooked
sugars, brown
raisins, seeded
nuts, pecans
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.
Remove puree from heat, then add raisins & nuts, & set aside to cool.
FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.
Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.
When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.
Spread the fruit mixture on top, ALMOST to the edge.
Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.
In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry.
Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.
Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.","url":"https://recipe.bluelayer.org/recipe/45682/pastelitos-little-fruit-pies-southwest"},{"id":"45674","title":"Pigs in a Blanket","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
lard
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut sausage into 3 inch lengths and split into quarters.
Cut lard into dry ingredients.
Add milk until a small ball is formed.
Roll out to 1/4 in thick.
Cut into 3 inch squares
Roll up a piece of sausage in the pastry.
Place on cookie sheet and bake 425 for 15 to 20 min.","url":"https://recipe.bluelayer.org/recipe/45674/pigs-in-a-blanket"},{"id":"45673","title":"Crispy Sweets","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
syrup, maple, canadian
spices, nutmeg, ground
spices, cinnamon, ground","directions":"Wash the potatoes well.
Cut each potato in half lengthwise, then cut each half lengthwise into 3 wedges.
In a medium sized skillet, heat the oil over medium-high heat.
Place half of the potatoes in the hot oil, turning and cooking until they are crispy and brown.
Remove the potatoes from the skillet and drain on paper towels.
Place on a cookie sheet and keep warm in a 200 oven.
Repeat with the remaining potatoes.
In a shallow bowl, combine the syrup, nutmeg, and cinnamon.
Using a pastry brush, brush the potato wedges with the syrup mixture; serve immediately.","url":"https://recipe.bluelayer.org/recipe/45673/crispy-sweets"},{"id":"45659","title":"Easiest Pie Crust Ever!","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In a medium bowl, mix flour and salt.
Add oil and water all at once to flour.
With a fork, stir until mixture holds together.
Shape dough into a ball and flatten.
Roll between two pieces of wax paper to a 12\" diameter.
Peel off one piece of wax paper and invert dough, paper side up, into a 9\" pie plate.
Peel off second piece of paper.
Ease an fit pastry into plate.
Trim and flute edges.
NOTE: DO NOT pierce pie crust.
Fill as desired and bake according to pie recipe.
Can be doubled for a 2 crust pie.","url":"https://recipe.bluelayer.org/recipe/45659/easiest-pie-crust-ever"},{"id":"45590","title":"Savory Galette Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
butter, without salt
water, bottled, generic","directions":"In a medium bowl, combine the flour, salt and the pepper.
Cut in the butter, using your fingers or a pastry cutter, until the mixture resembles coarse cornmeal -- work very quickly so that the butter does not become too warm.
Add the ice water and press the dough gently until it JUST comes together -- DO NOT overmix--it's okay if there appears to be unmoistened flour.
Spread a sheet of plastic wrap over a flat surface and turn the dough out onto it.
Grip the ends of the plastic wrap and pull them together, towards the center, so that the wrap presses the dough together.
Wrap the dough into a ball and refrigerate it for at least 30 minute (At this point, the dough can be wrapped a second time and stored in the freezer for up to 3 months.
To make the pastry, cut the dough into 2 or 8 equal pieces, depending on whether you will make large or individual galettes.
Set the dough on a floured work surface and use the palm of your hand to pat it flat.
Using a rolling pin, roll the dough into a circle about 1/8-inch thick.
Large galettes should be about 14 inches in diameter - small galettes should be about 6-8 inches in diameter.
Set the dough on a baking sheet covered with parchment paper and keep chilled until ready to fill.
(The dough can also be frozen after it has been rolled; be sure to wrap it tightly.
).
Fill with whatever your heart desires and bake in a 400 degrees F oven for about 35-40 min, depending on what you fill it with.
The pastry should be nice and golden brown.
**Variation: For sweet galettes, use 1/4 tsp salt and add 1 tsp sugar at the same time.","url":"https://recipe.bluelayer.org/recipe/45590/savory-galette-dough"},{"id":"45547","title":"Chocolate Raspberry Streusel Squares","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
jams and preserves, apricot
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 F.
Combine flour, oats, sugars, baking powder and salt in large bowl.
Cut in butter with pastry blender or two knives until mixture is crumbly.
Reserve 1 cup oat mixture for streusel.
Press remaining oat mixture onto bottom of ungreased 8-inch square baking pan.
Bake for 10 minutes.
Transfer to wire rack.
Spread preserves evenly over hot crust to within 1/2 inch of edges.
Sprinkle evenly with 1 cup morsels.
Combine reserved oat mixture and almonds, if desired; sprinkle over morsels, patting gently.
Bake for 30 to 35 minutes or until golden brown.
Cool completely in pan on wire rack.
Drizzle with melted chocolate, if desired.
Let chocolate set before cutting into squares.
Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/45547/chocolate-raspberry-streusel-squares"},{"id":"45404","title":"Barley Chips Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
barley, hulled
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"\"Very few people really know the taste of barley.
Rolled barley looks like oatmeal, but has a slightly sharper taste and less nutty flavor.
These sweet barley crackers have a tender texture.
Try them with just a cool glass of lowfat milk.
325 F. 20 to 25 min Preheat the oven to 325 F.
In a large bowl or possibly in the food processor, stir together the flours, barley, sugar, and salt.
Cut in the butter till the mix resembles coarse meal.
Add in sufficient of the lowfat milk to create a dough which will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling.
On a floured surface or possibly pastry cloth, roll out to 1/8 to 1/4 inch.
Cut into 2-inch circles or possibly squares and place on a lightly greased or possibly parchment-lined baking sheet.
Prick each cracker in 2 or possibly 3 places with the tines of a fork.
Bake for 20 to 25 min, or possibly till medium brown.
Cold on a wire rack.
Yield: 45-55.
VARIATIONS: For a richer cracker, substitute 2 Tbsp.
barley malt syrup for the sugar and reduce the amount of lowfat milk slightly.
This recipe can be made with oatmeal (rolled oats) and oat flour for a distinctive oat flavor.","url":"https://recipe.bluelayer.org/recipe/45404/barley-chips-recipe"},{"id":"45378","title":"Glazed Vanilla Bundt Cake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, nutmeg, ground
butter, without salt
sugars, granulated
egg, white, raw, fresh
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
cream, fluid, heavy whipping
vanilla extract","directions":"Preheat oven to 350; grease and lightly flour a 12-cup Bundt pan.
Measure the flour, baking powder, salt, and nutmeg into a bowl; sift or whisk to combine.
Using a stand mixer with the paddle attachment, beat the butter and sugar on med-high speed until the mixture is very light in color--almost white--and the texture is fluffy, about 7 minutes; scrape down the sides of the bowl a few times during the process.
Combine the egg whites and vanilla in a liquid measuring cup; with the mixer on medium speed, add the egg whites slowly (about 1/4 cup at a time), completely incorporating each before adding the next; scrape bowl as needed.
Note--to me, the author makes the next steps more complicated in her description; here is what I do when adding the dry and wet ingredients-- add flour mixture alternately with milk, beginning and ending with flour mixture (flour, milk, flour, milk, flour).
Author's instructions--Decrease mixer speed to low; add 1/3 of the dry ingredients to the mixer and incorporate on low speed, then increase to medium speed.
Add 1 cup of the milk and mix briefly to incorporate; reduce speed to low again, add half the remaining dry ingredients, and mix to incorporate, then increase the speed to medium and beat for 1 minute.
Repeat with the remaining 1 cup milk and the remaining dry ingredients, but stop mixing just before the flour is fully incorporated.
Finish the mixing by hand, using a sturdy spatula and being sure to scrape up from the bottom of the bowl.
Pour the batter into the prepared pan; bake for 45 minutes, then rotate the pan, lower oven temperature to 325, and bake for 30 minutes more.
It's ready when the sides pull away from the pan slightly and it springs back when pressed lightly in the center; the top will probably split; use a cake tester to check for doneness.
Make the glaze while the cake is in the oven--measure the powdered sugar, cream, and vanilla into a small bowl and whisk until smooth.
Let the cake cool for 15 minutes before turning it out.
Whisk the glaze again until completely smooth, then use it immediately.
Saturate the cake completely, using a pastry brush to coat the entire surface.
Apply the entire amount of glaze; it will be enough for several coats.","url":"https://recipe.bluelayer.org/recipe/45378/glazed-vanilla-bundt-cake"},{"id":"45376","title":"Mondian","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
nuts, pistachio nuts, raw
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened
nuts, hazelnuts or filberts","directions":"Temper the chocolate.
Place in a pastry bag with a small round tip.
Pipe 1-inch rounds onto parchment paper.
Arrange the dried fruits and nuts on top, about one of each per candy.
Let set.
Store in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/45376/mondian"},{"id":"45362","title":"Sharp Cheese Pastry ( for Apple Pie)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
cheese, cheddar
butter, without salt
water, bottled, generic","directions":"Sift together the flour and salt.
Stir in grated sharp cheese.
Cut in cold butter.
Slowly add ice water and mix lightly with a fork.
Divide into 2 balls.
Chill at least 25 minutes.
Sprinkle some flour on flat surface.
Roll first ball of dough out slightly thinner than the regular plain pie pastry.
Line 9-inch Pyrex pie plate with this crust.
Dot with 2 tablespoons butter, cut up.
Fill with your choice of apple pie filling.
Sprinkle more flour and roll out second ball of dough.
Cover filled pie with the second pie crust.
Crimp pie crust.
Bake in preheated 450 degree oven 10 minutes.
Reduce heat to 350 degrees and bake about 40 minutes more.","url":"https://recipe.bluelayer.org/recipe/45362/sharp-cheese-pastry-for-apple-pie"},{"id":"45360","title":"Appetizer Sausage Balls in Blankets","ingredients":"wheat flour, white, all-purpose, unenriched
spices, curry powder
spices, paprika
salt, table
cheese, cheddar
pork, fresh, loin, tenderloin, separable lean only, raw
butter, without salt","directions":"Mix in a large bowl the flour, curry, paprika, salt and cheese.
With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.
With hands shape into a ball.
Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls.
In a large skillet, over medium heat, fry until well browned.
Drain thoroughly on paper towels.
Divide dough into as many pieces as sausage balls.
Then shape dough evenly around balls.
Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden.
Serve with toothpicks as appetizers.","url":"https://recipe.bluelayer.org/recipe/45360/appetizer-sausage-balls-in-blankets"},{"id":"45345","title":"Basic Dark Chocolate Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt
vanilla extract","directions":"Place the chopped chocolate in a large heatproof mixing bowl and set aside.
Heat the heavy cream in a saucepan over medium heat until it is just about to boil.
Pour it evenly over the chopped chocolate and let the chocolate begin to melt.
Let it sit for 2 minutes.
(It is important to let it sit, because if you begin stirring right away, the air you incorporate will cool the chocolate faster, making it harder for the chocolate to melt smoothly.)
Mix the cream and chocolate together with a rubber spatula or a whisk, working out any lumps of chocolate so that they are fully melted.
Add the butter and vanilla and continue to stir.
If the chocolate or butter stops melting before all the lumps have dispersed, place the bowl over a pan with simmering water and continue to stir constantly until it is fully melted.
Set the ganache aside and let it cool before using.
The ganache should be about the consistency of smooth peanut butter when its ready to ice a cake.
For cakes: Cool the ganache almost to room temperature.
Place the cake on a wire rack set over parchment or waxed paper (to catch any ganache that may drip), and ice the cake as you would with traditional icing (see Icing a Cake, page 14).
If the ganache sets before you finish icing the cake, reheat it over a double boiler, then bring it down to room temperature again to finish the cake.
For cupcakes: Cool the ganache to room temperature and fill a pastry bag fitted with a large star tip.
Ice the cupcakes as you would with traditional icing (see Filling a Pastry Bag and Piping, page 11).
If the ganache stiffens, warm it between the palms of your hands or place it near a heated oven until it becomes pliant again.
For cookies: The ganache can be used when its still warm, as long as its firm enough not to drip off the edges of the cookies.
Fill a pastry bag and cut a small hole (no tip necessary), then pipe about 1 teaspoon onto each cookie (see Sandwich Cookies, page 58).
For truffles: While it is still warm, pour the ganache into a prepared 8-inch square baking pan as directed in the recipe for Double Chocolate Truffles (page 172).
For ice cream: Spoon warm ganache over your favorite ice cream and serve immediately.
The ganache can be kept in a heatproof airtight container in the refrigerator for up to 2 weeks or frozen for up to 8 weeks.
To reheat, place the container in a pan of simmering water, so that the water comes about halfway to three-quarters of the way up the sides of the container.
Heat it until the sides have melted, then transfer it to a bowl and melt it fully over a double boiler.
The main pitfall in preparing ganache is its tendency to break, whereby the cocoa butter fats pull away from the rest of the mixture and refuse to emulsify.
A broken ganache will result in congealed fat separated from the chocolate when it sets, a problem that is both unattractive and unpalatable.
Breaking is more common with milk or white chocolate ganaches, which have a much higher percentage of cocoa butter content than dark chocolates.
The easiest way to fix a broken ganache is to take half your ganache and reheat it over a double boiler until it is liquefied.
Take the other half and put it in the refrigerator, so that the separated fat solidifies.
Then mix the two halves together, stirring vigorously.
The warm ganache will remelt the fat in the cooler ganache, and the stirring action should help it emulsify with the cream and chocolate.","url":"https://recipe.bluelayer.org/recipe/45345/basic-dark-chocolate-ganache"},{"id":"45302","title":"Sharon's Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
sugars, granulated
currants, zante, dried
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
cream, fluid, heavy whipping
butter, without salt
spices, cinnamon, ground","directions":"Preheat the oven to 400F (200C).
Use an ungreased baking sheet.
Combine the flour, 13 cup of the sugar, baking powder, baking soda, and salt in a mixing bowl.
Stir with a fork to mix well and aerate.
Cut the butter into the flour mixture, using a pastry blender or two knives or working with your fingertips, until the mixture looks like fresh crumbs.
Add the buttermilk, currants if using, and orange rind.
Mix only until the dry ingredients are moistened.
Gather the dough into a ball and press so it holds together.
Turn the dough out onto a lightly floured surface.
Knead lightly twelve times.
Divide the dough in two and pat each half into a circle 1/2 to 3/4 inch thick.
In a small bowl combine the cream, cinnamon, and remaining 2 tablespoons sugar, stirring to blend.
Brush the dough with this glaze.
Cut each circle into eight scone shape pieces (circular, or wedge).
Place the scones slightly apart on the baking sheet.
Bake for about 12 to 15 minutes, or until the tops are browned.
Serve hot with butter, jam and tea if desired.","url":"https://recipe.bluelayer.org/recipe/45302/sharons-buttermilk-scones"},{"id":"45295","title":"Apple Tart","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"To make the pastry, combine the flour, salt and sugar in a medium-size bowl.
Cut in the butter until the mixture resembles coarse meal.
Stir in the water.
Shape the dough into a ball.
Wrap in plastic and refrigerate for 1 hour.
Preheat the oven to 400 degrees.
On a lightly floured surface, roll the dough into a rough circle about 15 inches in diameter.
Place on a baking sheet lined with parchment paper.
Refrigerate for 10 minutes.
To make the filling, combine 2 1/2 tablespoons of flour with 3 tablespoons of the sugar.
Spread the flour-sugar mixture over the dough, leaving a 2-inch rim uncovered.
Arrange the apple slices evenly over the flour-sugar mixture.
Sprinkle with 2 tablespoons of the sugar.
Fold the rim over the apples, gathering to fit.
Brush the edge of the pastry with water and sprinkle it with the remaining 3 tablespoons of sugar.
Bake until well browned, with spots where the sugar has carmelized, about 45 minutes.
Immediately slide from the pan to a rack.
Cool slightly.
The tart can be assembled ahead and baked while the main course is served.","url":"https://recipe.bluelayer.org/recipe/45295/apple-tart"},{"id":"45290","title":"Almond Tart","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
vanilla extract
water, bottled, generic
sugars, granulated
apricots, dried, sulfured, uncooked
nuts, almonds
cream, fluid, heavy whipping
nuts, almonds
salt, table","directions":"For Crust: Mix flour and sugar together.
Working quickly, cut in cold butter with 2 knives or a pastry blender until mixture resembles oatmeal.
Add vanilla and 2 tsp.
of the water and toss with a fork until dough just holds together.
(Add more water, a few drops at a time, if necessary).
Do not overwork.
Press dough evenly into an 8-inch false-bottom tart pan.
Chill in refrigerator for 45 minutes.
Preheat oven to 400*.
Line the chilled dough with aluminum foil and fill with dried beans.
Bake in the lower part of oven for 8 minutes.
Remove foil and beans and bake for 5 minutes longer.
Remove from oven.
For Filling: Stir sugar and apricot preserves together in a bowl, mixing well.
Add remaining ingredients, blending thoroughly.
Pour into partially baked shell.
Set on the middle rack of the oven and bake for 25 to 30 minutes, until filling top is golden brown.
Cool and serve.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/45290/almond-tart"},{"id":"45141","title":"Galette Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"In a bowl, mix the flour with the sugar and salt.
Using a pastry blender or your fingers, cut in half of the butter until the mixture resembles coarse meal.
Cut in the remaining butter until the largest pieces are the size of lima beans.
Drizzle the water over the dough and stir until moistened.
Gather up the dough and knead it 2 or 3 times.
Flatten the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45141/galette-dough"},{"id":"45063","title":"Raisin-Caraway Soda Bread","ingredients":"raisins, seeded
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
spices, caraway seed
molasses
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
oats","directions":"Preheat the oven to 375 degrees F.
Place the raisins in a bowl and cover with 1 cup boiling water.
Let sit and rehydrate for 10 minutes, then drain well in a sieve.
Into a large bowl sift together the flour, whole wheat flour, baking powder, baking soda and salt.
Add the butter into the dry ingredients and work with your fingertips until it resembles dry crumbs.
Add the caraway seeds, treacle, buttermilk and raisins and work with your fingers until just mixed and a wet dough is formed, being careful not to over mix.
Place the dough on a lightly floured surface and form into a round.
Press down on the dough with the palm of your hand and press to form a flat round about 1 1/2-inches high.
With a knife, cut a 1/4-inch deep cross in the center of the dough.
With a pastry brush paint the dough with the cream and sprinkle the top with the oats.
Place on a baking sheet and bake until light brown and cooked through, about 30 to 40 minutes.
Remove from the oven and cool slightly on a wire rack before slicing.
Serve warm with plenty of sweet butter.","url":"https://recipe.bluelayer.org/recipe/45063/raisin-caraway-soda-bread"},{"id":"44957","title":"Zucchini Cobbler","ingredients":"squash, summer, zucchini, includes skin, raw
lemon juice, raw
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
spices, cinnamon, ground","directions":"In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes.
Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more.
Remove from heat and set aside.
In a large bowl, combine flour and 2 cups sugar.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir 1/2 cup of butter mixture into zucchini mixture and mash the zucchini.
Press half of remaining butter mixture into bottom of a cookie sheet.
Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini.
Sprinkle with 1 teaspoon cinnamon and sugar.
Bake 35 to 40 minutes at 375, or until top is golden.
Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/44957/zucchini-cobbler"},{"id":"44947","title":"Strawberry Slump","ingredients":"strawberries, raw
lemon juice, raw
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium sauce pan mix water with sugar and lemon juice.
Bring to a boil.
Add strawberries.
Cover, reduce heat and simmer 5 minutes.
In a mixing bowl combine flour, the 4 Tbsps.
sugar, baking soda, and salt.
Cut in butter with a pastry blender.
Stir in sour milk with a fork till ingredients are just moistened.
Drop by teaspoonfull into the simmering strawberry liquid.
Cover and let simmer about 12 minutes.
(Do NOT lift cover.)
Serve wit thick cream or ice cream.","url":"https://recipe.bluelayer.org/recipe/44947/strawberry-slump"},{"id":"44912","title":"Chocolate Cashew Caramel Squares","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
pascha, organic bitter-sweet dark chocolate chips,
nuts, cashew nuts, raw","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
Coat the foil with the butter.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium-high heat, combine the sugar and the water and cook until the mixture begins to turn a rich golden brown (8 to 10 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
In a 1-quart saucepan over medium heat, bring the cream to a boil.
Immediately pour the hot cream into the caramel mixture and stir vigorously with a long-handled wooden spoon or heatproof spatula to dissolve any hard spots.
Be careful when adding the cream; it will bubble vigorously.
Remove the pan from the heat and blend in 1 pound of the chocolate in three stages until the mixture is smooth and creamy, stirring to melt the chocolate.
Blend in the chopped cashews.
Immediately turn the mixture into the prepared pan and spread it into the corners.
Cover the pan with plastic wrap and chill in the refrigerator for 2 hours, or in the freezer for 30 minutes.
Remove the candy from the pan by lifting out the foil; invert the candy onto a cutting board and gently peel the foil off the candy.
With a large chefs knife, cut the candy evenly into 1-inch squares.
Line 2 baking sheets with parchment or waxed paper.
Melt and temper the remaining 1 pound chocolate (see pages 2530).
Dip a candy square into the tempered chocolate, coating it completely.
With a fork or dipper, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper.
Repeat with the remaining squares.
After dipping 4 squares, center a cashew half on each square before the chocolate sets up.
Press lightly on the cashew so it will adhere.
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
When the caramel squares are set, place them in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the caramel squares will keep for 1 month in the refrigerator or 2 months in the freezer.
The caramel squares are best eaten at room temperature.
Substitute milk chocolate for the bittersweet chocolate.
Substitute any nuts for the cashews.","url":"https://recipe.bluelayer.org/recipe/44912/chocolate-cashew-caramel-squares"},{"id":"44897","title":"Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping","directions":"Combine the sugar and water in a heavy small saucepan.
Stir over medium-high heat until the sugar dissolves.
Boil without stirring until the syrup turns a deep golden brown, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan, about 3 minutes.
Remove from the heat.
Add the cream (the mixture will bubble vigorously).
Using a whisk, stir over low heat until smooth.
Cool to lukewarm before serving.","url":"https://recipe.bluelayer.org/recipe/44897/caramel-sauce"},{"id":"44839","title":"Candy Apple Pie","ingredients":"apples, raw, with skin
lime juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
butter, without salt
butter, without salt
sugars, brown
cream, fluid, heavy whipping
nuts, pecans","directions":"In a large bowl, toss apples with lime juice.
Combine dry ingredients; add to the apples and toss lightly.
Place bottom pastry in a 9 inch pie plate; fill with apple mixture.
Dot with butter.
Cover with top crust.
Bake at 400F (200C).
for 40 to 45 minutes or until golden brown and apples are tender.
Meanwhile, for topping, melt butter in a small saucepan.
Stir in brown sugar and cream; bring to a boil, stirring constantly.
Remove from the heat and stir in pecans.
Pour over top crust.
Return to the oven for 3 to 4 minutes or until bubbly.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/44839/candy-apple-pie"},{"id":"44807","title":"Honey and Cinnamon Sugar-Topped Pull-Apart Bread Made With Natural Homemade Starter","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
butter, without salt
oil, olive, salad or cooking
sugars, granulated
butter, without salt","directions":"Mix the floury ingredients together with a whisk.
Measure out the milk and water in a measuring cup.
Add the honey to the liquid and mix well to dissolve.
Put all the ingredients except for the shortening and butter in a bowl, and mix together until it's no longer floury.
Knead with a bread machine or mixer for 15 minutes.
When the dough forms a gluten film (the dough can be stretched out to a thin translucent sheet of gluten) stop kneading.
Divide the dough using a pastry cutter into about 10 pieces.
Return to the mixer or bread machine, add the butter and shortening, and knead for another 10 minutes.
When a gluten film forms again, take the dough out.
Form into a ball with a smooth, taut surface.
Put the dough in a plastic bag or container, and leave to rise overnight at room temperature, until it's 2 to 2.5 times its original volume.
(The rising time varies depending on the temperature of the room.)
If you leave it in a cool place near a window,for example, it will take about 10 hours.
In a warm place it will rise faster.
You can adjust the time by putting the dough the refrigerator.
The next morning, deflate the dough by folding it, and divide into 16 pieces.
Round off each portion into a smooth ball.
Cover with plastic wrap and rest for 30 minutes.
After the dough has rested, press down to deflate and round off each piece into a smooth ball again, sealing the edges tightly.
LIne up the dough in an oiled square baking pan.
Use your oven's bread-rising setting to conduct the 2nd rising for 1-2 hours at 30C.
Leave the dough to rise until the tops are about 1 cm below the rim of the pan.
Cover with plastic wrap or a tightly wrung out moistened kitchen towel to prevent the dough from drying out.
When the dough has finished rising, preheat the oven to 190C.
Mix the sugar and cinnamon powder together to make cinnamon sugar.
Melt the butter (over hot water or in the microwave), and brush it evenly over the dough.
Sprinkle the cinnamon sugar over the dough generously.
Bake for about 18 minutes in a preheated 190C oven.
If it looks like the bread is browning too fast, cover with a piece of foil.
When the bread is baked, drop the pan onto your countertop from about a 30 cm height to force the steam out.
Take the bread out of the pan and cool on a rack.
Here I covered half the loaf with plain granulated sugar, and the other half with cinnamon sugar.
To fully enjoy the crunchy sugar top, it's best to eat this when it's fresh out of the oven, or just cooled.
If you cover the top with plastic, the plastic will stick to the sugar.
(See Hints.)
Here I made a version using a whole wheat sponger starter.
I made this on a warm day in May; the dough was left to rise for 3 to 4 hours at room temperature, then for 5-6 hours in the refrigerator, and it was just about right.
As a reference.
The bread looks like this when pulled apart.
Light and silky-smooth and chew.
Yummy!","url":"https://recipe.bluelayer.org/recipe/44807/honey-and-cinnamon-sugar-topped-pull-apart-bread-made-with-natural-homemade-starter"},{"id":"44789","title":"Cinnamon Toast Crunch Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
peanut butter, smooth style, without salt
sugars, granulated
spices, cinnamon, ground
spices, cinnamon, ground","directions":"Place the chopped white chocolate in a heatproof bowl.
In a small sauce pan, heat the cream until it is just about to boil (you should see small bubbles around the edges of the saucepan).
Pour the hot cream over the chopped chocolate and stir until its smooth.
(If some chocolate remains unmelted, place the bowl over a double boiler until its all melted.)
Stir in 4 tablespoons peanut butter until smooth.
Cover the bowl with plastic wrap and refrigerate for about 60-90 minutes.
Line a surface with wax paper.
Using a small melon baller or a teaspoon, scoop out small balls of the ganache.
If you need to, roll them lightly with your hands into smooth circles.
Place truffles on the wax paper.
When all of the truffles are formed, fill a pastry bag fitted with a very small, round tip (I dont know what Wilton number, Im sorry) with the remaining peanut butter.
Gently insert the pastry tip into each truffle, squeezing in a little peanut butter.
You dont really need very much filling.
You just want a little extra hit of peanut butter flavor in each one.
If you need to, smooth out the truffle surface after filling.
Combine the sugar and cinnamon in a shallow dish.
Roll each finished truffle in the cinnamon sugar, then stick a piece of Cinnamon Toast Crunch in the top.
Keep the truffles tightly covered and refrigerated.
Recipe for ganache adapted from Parsley, Sage, Desserts, and Line Drive and What the Fruitcake.","url":"https://recipe.bluelayer.org/recipe/44789/cinnamon-toast-crunch-truffles"},{"id":"44784","title":"Deborah's Divine Dinner Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
salt, table
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw
cheese, cheddar
butter, without salt
spices, garlic powder","directions":"Mix flour, baking powder and spices in large bowl.
Cut the butter into the flour mixture using a pastry cutter or two knives.
When it resembles fine breadcrumbs, add the cheese and scallions mix, then add milk but don't over mix.
Using a large spoon drop onto a greased cookie sheet or ungreased stoneware sheet.
Make as big or small as you would like.
You can roll out the dough if you prefer and cut circles, if you like a more uniform appearance.
Melt remaining butter and mix in additional garlic powder.
Brush tops of biscuits.
If there is any left, take out halfway through baking and brush again.
Bake at 200C/400F for 15-20 minutes until golden brown and sort of crusty.
Serve warm as is, or with more butter!","url":"https://recipe.bluelayer.org/recipe/44784/deborahs-divine-dinner-biscuits"},{"id":"44765","title":"Martha's Chocolate Fudge","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate
syrups, corn, light
vanilla extract
nuts, walnuts, english","directions":"You will need a candy thermometer.
Make your fudge on a dry day.
Too much humidity will keep the fudge from setting up properly.
Butter an 8-by-8-by-2-inch pan and place it in the fridge.
Alternately, use a loaf pan if you want really thick pieces.
Sift cocoa powder and sugar into a medium bowl.
Prepare an ice bath.
I use my sink, filling it with approximately 2\" of water, then adding a bunch of ice.
In a small saucepan, combine milk and cocoa-powder mixture with a wooden spoon until a sandy, paste like texture forms.
Add chocolate, butter, and corn syrup.
Cook on med-low heat (don't let it boil yet), stirring constantly, until sugar has dissolved completely (very important), 7 to 10 minutes.
Using a pastry brush dipped in cold water, wash down any sugar crystals that form along the sides of pan.
Clip a candy thermometer to the side of the pan, making sure the tip of the thermometer does not touch the bottom of the pan.
Increase heat a bit until the fudge starts to boil.
When the fudge begins to boil, stop stirring and don't stir AT ALL for the rest of the cooking time or the fudge will be grainy.
Keep the syrup boiling, being careful that it doesn't boil over.
When the candy thermometer registers 236, remove the pan from heat, and place in ice bath for 5 seconds.
Transfer pan to a heat-proof surface, and let sit until thermometer registers 110, about 45 minutes.
Add vanilla, and using a wooden spoon (or electric hand mixer), stir fudge briskly until it thickens and begins to lose its sheen, 2 to 3 minutes (it may take a little longer to set up.
Depending on the humidity in the air, it could take as much as 10 minutes).
Stir in walnuts, if desired.
Spread fudge into prepared pan with wooden spoon.
Cover with plastic wrap; chill 30-60 minutes.
Cut into 1-inch squares.","url":"https://recipe.bluelayer.org/recipe/44765/marthas-chocolate-fudge"},{"id":"44741","title":"Mom's Shortbread","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Sift flour, rice flour and sugar into a bowl.
Add butter.
Work in butter until like a short pastry.
Pat into pan and prick all over with a fork.
Place in 300F oven until lightly colored, then reduce heat to 275F and bake about an hour.
I always mark the cut lines before baking.
the size I like is 1\"x2\".","url":"https://recipe.bluelayer.org/recipe/44741/moms-shortbread"},{"id":"44694","title":"Deep Dish Pecan Pie With Cream Cheese Crust Recipe","ingredients":"peaches, yellow, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Make pastry and chill.
8 tbsp.
cream cheese, softened 1 1/4 c. all-purpose flour 2 tbsp.
sugar 1/4 teaspoon salt 2 tbsp.
heavy cream","url":"https://recipe.bluelayer.org/recipe/44694/deep-dish-pecan-pie-with-cream-cheese-crust-recipe"},{"id":"44691","title":"Apple Pie","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt","directions":"In a large mixing bowl toss apples with lemon juice.
Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves.
Add to apples and toss until apples are coated.
Set apple mixture aside.
Prepare Pastry for Double-Crust Pie.
Divide dough in half.
Form each half into a ball.
Chill for 1 hour.
On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle.
Ease pastry into a 9-inch pie plate.
Transfer apple mixture to pastry-lined pie plate.
Dot with butter or margarine.
Trim pastry even with pie plate.
For top crust, roll out remaining dough.
Cut slits in top crust.
Place top crust on the filling.
Seal and flute the edge.
Bake in a 425 degree F oven for 15 minutes.
Lower the temperature to 375 degrees F, and bake the pie another 50 to 60 minutes, or until the crust is gorgeously browned and the juices bubble up though the top crust.
After about 40 mins in the oven, if the top crust looks as if it's browning too quickly, cover the pie loosely with a foil tent.
Transfer the pie to a rack and let it rest until it is only just warm or until it reaches room temperature.
Makes 6 to 8 servings.","url":"https://recipe.bluelayer.org/recipe/44691/apple-pie"},{"id":"44516","title":"Low Fat, Sugar Free Pumpkin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
pumpkin, raw
leavening agents, baking soda
egg substitute, powder
oil, olive, salad or cooking
oil, olive, salad or cooking
sugars, granulated
pumpkin, raw
water, bottled, generic","directions":"Preheat oven to 350F.
Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside.
Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl.
Gradually add flour mixture.
Pour into loaf pan and bake for approximately 45-50 minutes.","url":"https://recipe.bluelayer.org/recipe/44516/low-fat-sugar-free-pumpkin-bread"},{"id":"44495","title":"Yogurt Crust/ Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat","directions":"Place the flour in a bowl, make a well in the centre and add the yogurt.
Mix with your hands or a fork until the dough forms a ball.
Cover the dougnh in plastic wrap and in a refregirator for half an hour before using.","url":"https://recipe.bluelayer.org/recipe/44495/yogurt-crust-pastry"},{"id":"44478","title":"Cranberry Streusel Bars","ingredients":"butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
oats
sugars, brown
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Preheat the oven to 300 degrees F. Line the bottom and sides of an 8-inch baking pan with parchment paper, leaving enough overhang on all sides.
Set aside.
For the crust: Combine the melted butter, sugar, vanilla, and salt together in a medium bowl.
Add the flour and stir until everything is combined.
Press the mixture evenly into the prepared baking pan.
Bake for 15 minutes.
For the filling: Combine the cranberries, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the cranberries are evenly coated.
For the streusel: Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl.
Cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs.
Remove the crust from the oven, increase heat to 350 degrees F. Pour the cranberry mixture on top of the warm crust.
Sprinkle the cranberry layer with streusel and bake for 3035 minutes or until the streusel is golden brown.","url":"https://recipe.bluelayer.org/recipe/44478/cranberry-streusel-bars"},{"id":"44457","title":"Flaky Cream Cheese Pastry","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, powdered","directions":"Put the butter and cream cheese in the bowl of a large stand-up mixer fitted with the flat beater attachment.
Blend for 30 to 45 seconds on medium-low speed.
Sift the flours and confectioners; sugar into a medium-size mixing bowl.
With the mixer on low, add the dry mixture to the creamed mixture about 1/3 cup at a time, blending reasonably well after, each addition.
You dont have to wait until the previous addition has been entirely incorporated before adding the next, but do give it some time.
When all of the dry ingredients have been added and the dough starts to ball up around the beater, stop the machine.
Remove the bowl and scrape the dough onto a lightly floured work surface.
Knead the dough gently 3 or 4 times, then shape it into a ball.
Place the ball on a lightly floured sheet of plastic wrap and flatten it into a disk about 3/4 inch thick (unless the recipe instructs you to shape the dough into 2 balls for a double-crust pie).
Wrap the disk in plastic and refrigerate for at least 1 1/2 hours, until firm enough to roll.
To mix by hand: Using a wooden spoon, cream the butter and cream cheese together in a medium-size mixing bowl.
Sift the dry ingredients together, as instructed above, then add them to the creamed mixture about 1/3 cup at a time, stirring well after each addition.
When the dough coheres, proceed as directed above.","url":"https://recipe.bluelayer.org/recipe/44457/flaky-cream-cheese-pastry"},{"id":"44444","title":"Paratha (Indian Flat-Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"Mix the white and wheat flour together well, then slowly introduce the water a 1/2 cup at a time until the dough becomes like pastry.
Knead well, cover and let stand for 30 minutes
shape a handful of dough into a tennis ball shape, then roll out to around 12 inches diameter on a lightly floured board
sprinkle with flour, and then brush one side with 1 tbsp of melter butter
next, roll the flattened dough up ...
until it looks like a swiss-roll
then twist the rolled dough into a spiral shape,
flatten, and then press into an 8 inch circle with your rolling pin
cook each side for 1 to 2 minutes in a clean, very hot pan, then add 1/2 tbsp of melted butter and cook each side again for 2 minutes, and serve!","url":"https://recipe.bluelayer.org/recipe/44444/paratha-indian-flat-bread"},{"id":"44427","title":"Low Sodium Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"Sift the flour into a bowl.
Add the butter or butter and shortening mix.
Using fingertips or a pastry blender, rub the fat in until the mixture resembles coarse breadcrumbs.
Gradually stir in the water until the mixture binds itself together.
Gently press into a ball, cover in plastic wrap, and chill for at least 20 minutes before rolling out.
Note: a general guide when making pie dough is to use half as much fat to flour.
The use of shortening will make the end texture more flaky.
Instead of adding water, milk can be used to make the cooked dough softer in texture.
Using self-rising flour instead of all-purpose will also have the same result.","url":"https://recipe.bluelayer.org/recipe/44427/low-sodium-pie-dough"},{"id":"44415","title":"Summer Squash and Applesauce Muffins","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, canola
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
raisins, seeded
nuts, walnuts, english","directions":"Drain squash in colander 30 minutes.
Squeeze out liquid.
Preheat oven to 350F.
Spray 18 muffin tins with cooking spray.
Stir together squash, sugar, soy flour, canola oil, applesauce, and vanilla.
Add spelt flour, whole-wheat pastry flour, baking powder, baking soda, cinnamon, and salt; stir until just combined.
Fold in raisins and nuts, if using.
Fill prepared muffin tins two-thirds full with batter.
Bake 18 to 24 minutes, or until tops are golden brown, and toothpick inserted in center of a muffin comes out clean.
Cool.","url":"https://recipe.bluelayer.org/recipe/44415/summer-squash-and-applesauce-muffins"},{"id":"44380","title":"Cheese Wafers","ingredients":"wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
salt, table
butter, without salt
cheese, parmesan, hard","directions":"Preheat oven to 350 degrees.
Combine the flour, cayenne, and salt in a large shallow bowl.
With a pastry blender, cut in the butter until the mixture is the texture of coarse meal.
Add the cheese and rub into the flour-butter mixture gently with your fingertips until a small bit of dough, when pinched together, will hold its shape.
Roll into 3/4-inch balls, place 1 1/2 inches apart on ungreased baking sheets, then flatten into rounds 1/4-inch thick by pressing with a flat-bottomed glass that has been dipped into flour.
(You'll have to keep dipping the glass into flour to keep the dough from sticking to it.)
Bake uncovered 10 to 12 minutes until pale tan.
Transfer the wafers at once to wire racks to cool, then store airtight.","url":"https://recipe.bluelayer.org/recipe/44380/cheese-wafers"},{"id":"44367","title":"Macadamia Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
water, bottled, generic
vanilla extract
cream, fluid, heavy whipping
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated
salt, table
vanilla extract
nuts, macadamia nuts, raw","directions":"CRUSTS: In food processor or bowl, combine flour and sugar.
Add butter and process (or cut in with pastry blender) until mixture resembles coarse crumbs.
Add water and vanilla; process or stir just until mixture forms a ball.
On lightly floured surface, roll dough into a 13 by 8 inch rectangle.
Press onto bottom and side of 15 1/2 by 10 1/2-inch jelly-roll pan.
Refrigerate for at least 30 minutes.
Preheat oven to 400.
Bake dough for 10 minutes.
Cool on wire rack.
Reduce oven temperature to 350 for later use.
FILLING: In heavy 3-quart saucepan, combine all filling ingredients except nuts.
Bring to a boil over medium-high heat, stirring constantly.
Pour filling evenly into crust and sprinkle nuts on top.
Bake on center oven rack 50 to 60 minutes, rotating every 20 minutes, until top is a deep golden brown.
Cool on wire rack.
Cut into 2 x 1-inch bars.","url":"https://recipe.bluelayer.org/recipe/44367/macadamia-bars"},{"id":"44345","title":"Pat in Pan Margarine Crust - (Adapted from Joy of Cooking)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 375F.
Put flour and salt in food processor bowl.
Whirl to mix flour and salt together.
Put margarine in with flour and pulse until mixture is cut in and crumbly.
Drizzle 2 tbsp of milk over flour mixture.
Pulse, if dry add additional milk to pastry until it starts coming together.
Press into pie pan, and press up sides.
Prick bottom and sides of pie crust randomly with a fork.
Cook in over about 18 to 22 minutes, until starting to become golden brown.","url":"https://recipe.bluelayer.org/recipe/44345/pat-in-pan-margarine-crust-adapted-from-joy-of-cooking"},{"id":"44305","title":"Nougatine","ingredients":"sugars, granulated
vanilla extract
syrups, corn, light
nuts, almonds","directions":"Coat an 18-by-13-inch rimmed jelly-roll pan with vegetable oil.
Have a pastry brush ready, along with a cup of cold water.
Put the sugar, 1/4 cup water, the vanilla, and the corn syrup in a heavy medium-sized saucepan, and stir over low heat until the sugar melts.
Then raise the heat to medium, and cook, stirring constantly, until the sugar comes to a boil.
Dipping a pastry brush in cold water, quickly wash down the side of the pan to rinse away any sugar that is still crystallized.
Continue to boil, without stirring, but gently agitate the pan to distribute the heat.
When small puffs of smoke begin coming from the sugar, which should be a rich dark brown but not burned, remove the pan from the heat.
Quickly stir in the almonds and spread the nougatine on the jelly-roll pan.
Cool completely.
Break the nougatine into 4-inch pieces.
Loosely wrap several pieces together in plastic wrap, and store in an airtight container.
When ready to use, leave the nougatine in the plastic wrap and hammer it into little pieces, being careful not to pulverize it.","url":"https://recipe.bluelayer.org/recipe/44305/nougatine"},{"id":"44291","title":"Breton Butter Cake","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
butter, without salt
sugars, granulated
butter, without salt","directions":"In a small bowl, combine yeast with 2/3 cup water and the orange flower water.
Let sit until bubbly.
In a large bowl, combine the flours, salt and yeast mixture.
On a lightly floured surface, knead dough until smooth.
Butter a large bowl and add dough.
Cover, and let rise in a warm place until doubled, 30 to 60 minutes.
Place in refrigerator to firm up, about 30 minutes.
On a lightly floured surface, pound chilled butter into a 5-inch square.
Cover with plastic wrap and let come almost to room temperature; it should have an icing-like texture.
On a lightly floured surface, roll out dough into a 10-inch disk.
Place butter on top and fold dough up and around it to cover.
Working quickly, roll out dough so that it is 2 feet long and 1 foot wide.
Using a pastry brush, brush off excess flour.
Sprinkle with 3 tablespoons sugar, and fold into thirds as if folding a business letter.
Turn 90 degrees, sprinkle with 3 tablespoons sugar, roll out to 2 feet long and 1 foot wide, and fold into thirds.
Repeat 2 more times, scraping up sticky areas.
Avoid using too much flour.
Preheat oven to 425 degrees.
Butter and sugar a 9-inch glass pie plate.
Place dough in plate, tucking corners under.
Let rise in a warm place until soft and puffy, 1 to 2 hours.
Brush surface with melted butter, and sprinkle with a generous amount of sugar and a little orange flower water.
Bake until risen and golden brown, 25 to 30 minutes.
If top browns before bottom, cover with foil.
The bottom should be hazelnut brown.
Remove from oven, slice and serve warm.","url":"https://recipe.bluelayer.org/recipe/44291/breton-butter-cake"},{"id":"44286","title":"Frozen Peanut Butter Cups","ingredients":"candies, semisweet chocolate
peanut butter, smooth style, without salt
water, bottled, generic
honey
cream, fluid, heavy whipping
oil, corn, peanut, and olive","directions":"Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out.
Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place.
Lightly spray the insides of the wrappers with a little non-stick cooking spray.
Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated.
Stick the chocolate cups in the freezer to harden while making the peanut butter filling.
Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit.
Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse don't overdo it, it's ok if there are streaks of cream in the filling.
Spoon the peanut butter mousse into a pastry bag filled with a large plain tip.
Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate.
Freeze again for a few minutes just so the mousse sets up a bit.
Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level.
Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes.
Invert the muffin pans on a cutting board to pop out the peanut butter cups.","url":"https://recipe.bluelayer.org/recipe/44286/frozen-peanut-butter-cups"},{"id":"44272","title":"Flaky Sweet Pastry (Pate Sucree)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
water, bottled, generic","directions":"Place 1 cup of the flour, the butter, sugar and salt, into a food processor fitted with the metal blade.
Process 10 seconds, until the mixture resembles coarse crumbs.
Add the ice water and pulse 10 to 15 times, just until the mixture begins to come together (do not let it form a ball).
Empty the dough out of the machine onto a floured work surface and gather together by pressing lightly.
If the dough seems too sticky, gently incorporate more flour.
Shape into a ball, then flatten into a disk.
Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding with recipe.","url":"https://recipe.bluelayer.org/recipe/44272/flaky-sweet-pastry-pate-sucree"},{"id":"44254","title":"Caramel Almond Bark Recipe","ingredients":"sugars, granulated
water, bottled, generic
nuts, almonds
pascha, organic bitter-sweet dark chocolate chips,","directions":"In heavy saucepan, stir together sugar and water; bring to boil, stirring.
Reduce heat to medium-high and cook, without stirring, for 8 to 12 min or possibly till deep caramel color.
Using pastry brush, brush down sides of pan with cool water several times during cooking.
Stir in almonds; cook, stirring, for 30 to 60 seconds or possibly till well coated.
Spread mix as proportionately as possible onto buttered baking sheet.
Let cold till hardened, about 1 hour.
Drizzle slightly cooled melted chocolate over caramel bark.
Let stand at room temperature till chocolate has set.
With large knife, cut into about 24 pcs.
Makes 12 servings.
* To toast almonds,spread on baking sheet and bake in 350 F oven for about 5 min or possibly till golden brown.","url":"https://recipe.bluelayer.org/recipe/44254/caramel-almond-bark-recipe"},{"id":"44214","title":"Woody's Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Sift dry ingredients together.
Using a pastry blender, cut in the butter until it resembles coarse meal.
Stir in buttermilk untill all ingredients are wet.
Turn onto floured surface, then knead the dough a few times until it's 1/2 inch thick.
Cut into 2 inch rounds & place on ungreased cookie sheet.
Lightly brush tops of biscuits with milk.
Bake in a preheated oven set to 425 for 12-15 minutes, or until tops are golden.
Makes about 10-14 biscuits (depending how thick you like yours!)
Note: It's VERY important to sift the dry ingredients.
I tried making this without sifting, & learned it's worth the extra step!","url":"https://recipe.bluelayer.org/recipe/44214/woodys-buttermilk-biscuits"},{"id":"44209","title":"Instant Magic White Sauce Mix","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt","directions":"Put flour, milk, and salt in a bowl and mix well.
Add butter and mix well with pastry cutter (or by hand) until crumbly.
Put in a glass jar, cover tightly and store in refrigerator.
Makes 7 cups.
To make sauce: Combine mix (1/3 cup for thin, 1/2 cup for medium, 1 cup for thick) with 1 cup milk in a small deep heavy saucepan.
Cook over medium heat, stirring frequently, for about 2 minutes.
Remove from heat and use as desired.","url":"https://recipe.bluelayer.org/recipe/44209/instant-magic-white-sauce-mix"},{"id":"44200","title":"Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 425 F. Grease two 8-inch cake pans.
Put the flour, salt, baking powder, and sugar in a bowl.
Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal.
Add the milk all at once and stir just until the dough forms a ball around the fork.
Turn the dough onto a lightly floured board and knead 14 times.
Pat until 1/2 inch thick.
Cut into rounds with a 2-inch cookie cutter.
Place touching each other in the cake pans and bake for 15-20 minutes.
Roll biscuits to 1/4 inch thick and place 1 inch apart.
Bake in a 450 F oven for 12 minutes.
This will yield almost twice as many biscuits.
Use 2/3 cup buttermilk instead of sweet milk and 1/2 teaspoon baking soda, cutting the amount of baking powder in half, to 2 teaspoons.
Add 1/2 cup grated sharp Cheddar cheese to the dry ingredients.
Add an additional 1/3 cup milk and drop by teaspoonfuls onto a buttered baking sheet.","url":"https://recipe.bluelayer.org/recipe/44200/baking-powder-biscuits"},{"id":"44189","title":"Apple Pie in A Brown Bag","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, cinnamon, ground
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Pastry:
Combine the flour, sugar and salt.
Mix the oil and milk and blend with the flour mixture and pressed into a 9\" pie plate.
Filling:
Combine the sugar, flour and spices and toss with the apples.
Place mixture into the pie crust.
Topping:
Mix the flour and sugar and cut in the butter.
pour over top of pie.
Put the pie in a haeavy brown paper bag (not a recycled one) place in center of oven and bake at 350F (180C) F for 1 hour 30 minutes.
Remember not to let the bag touch the walls of the oven.
The paper bag may produce a small amount of smoke for the first few minutes.
This has happened each time I have used this recipe.
Just keep a close eye on it as it bakes.
The bag should be folded closed when you put it in the oven.
You'll notice that as the pie bakes and the bag heats it will get darker in color -- that's normal.
Be sure to use oven mits when you open the bag after the pie is baked, there will be a small amount of steam escaping from the bag that can burn.","url":"https://recipe.bluelayer.org/recipe/44189/apple-pie-in-a-brown-bag"},{"id":"44183","title":"Apricot Filling For Fried Pies Recipe","ingredients":"apricots, dried, sulfured, uncooked
water, bottled, generic
sugars, granulated","directions":"Bring apricots and water to a boil.
Reduce heat and simmer for approximately 30 min.
Be careful not to let mix scorch.
Allow water to cook down.
Add in sugar to apricots.
Let apricot filling cold completely before filling pastry circle.
Place several Tbsp.
of cooled apricots in each pastry circle and mix in half.
Seal edges with flour dipped fork.
Heat 6 Tbsp.
of oil in 10-inch heavy skillet.
Fry till brown on each side (adding oil if necessary).
Drain on paper towels.
Allow to cold.
Makes 10 pies.","url":"https://recipe.bluelayer.org/recipe/44183/apricot-filling-for-fried-pies-recipe"},{"id":"44148","title":"Solstice Shortbread","ingredients":"butter, without salt
salt, table
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, ginger, ground","directions":"1) Preheat the oven to 325F Lightly grease two 9\" round cake pans, or two 8\" or 9\" stoneware shortbread pans, or a combination.
2) Combine the butter, salt, sugar, and vanilla in a mixing bowl, and beat till smooth.
3) Place 1 cup of the flour in a food processor with the crystallized ginger.
Process until the ginger is finely minced; this may take up to 1 minute.
4) Add this mixture, with the remaining 1 1/3 cups flour, to the butter-sugar mixture.
Beat until well combined.
5) Divide the dough in half, and press half into each pan, smoothing the surface with your fingers or a pastry roller.
6) Prick the dough all over with a fork; this will prevent it from ballooning up or developing air bubbles as it bakes.
7) Bake the shortbread till it's golden brown all over, and a bit browner around the edges, about 35 minutes.
Remove it from the oven.
8) Loosen the edges of the shortbread from the pan, using a table knife or heatproof nylon spatula.
Wait just a minute or two, then turn the shortbread out of the pan onto a piece of parchment or a clean work surface.
9) Use a bench knife, a knife, or (easiest) a rolling pizza cutter to cut each round into 12 wedges.
Do this immediately, while the shortbread is still warm.
If you wait, it'll be difficult to cut.
10) Transfer the wedges to a rack to cool.
NOTE*: One reviewer suggested 'browning the butter' first.","url":"https://recipe.bluelayer.org/recipe/44148/solstice-shortbread"},{"id":"44113","title":"Crumble Topping","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
nuts, pecans","directions":"Cut all ingredients together with a pastry blender or in a food processor.
Spread over the top of a filled pie.","url":"https://recipe.bluelayer.org/recipe/44113/crumble-topping"},{"id":"44080","title":"Tender Cheddar Garlic Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
sugars, granulated
salt, table
butter, without salt
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
salad dressing, mayonnaise, regular
parsley, fresh
spices, garlic powder","directions":"Preheat oven to 450 degrees F (230 degrees C).
Mix flour, baking powder, cream of tartar, sugar, and salt together in a bowl; cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir Cheddar cheese into flour mixture; add 1/3 plus 2 tablespoons milk, mayonnaise, parsley, and garlic powder and mix until a soft dough forms.
Transfer dough to a lightly floured surface and knead until smooth, 8 to 10 times.
Pat dough into a 6-inch square and cut into 9 smaller squares.
Arrange squares 2-inches apart on a baking sheet.
Bake in the preheated oven until golden brown, 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/44080/tender-cheddar-garlic-biscuits"},{"id":"44008","title":"Peanut Butter Cups","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"With a pastry blender, cut the peanut butter, 1/2 cup margarine and powdered sugar together by hand DO NOT USE A MIXER OR IT WILL BE TO CREAMY; the mixture may need to be \"kneaded by hand\".
Line a 13x9x2 inch pan with foil, spread the mixture with slightly buttered hands into prepared pan.
In top of double boiler over boiling water, add 1 tablespoon melted margarine and 12 oz chocolate chips taking care not to get water into the mix.
Stir constantly until melted, mixture will be glossy.
Spread immediately over peanut butter mixture.
Allow to cool and harden slightly, cut into squares.
DH suggested using a pizza cutter to cut these into squares and it works great!
After these are cut and the chocolate has set, I store these covered in a tupperware container.","url":"https://recipe.bluelayer.org/recipe/44008/peanut-butter-cups"},{"id":"43971","title":"Fresh Blueberry Crisp","ingredients":"blueberries, raw
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
nuts, almonds
spices, cinnamon, ground
spices, nutmeg, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"Heat oven to 350.
In large baking dish, combine blueberries, lemon juice, 3 tablespoons flour and sugar; toss gently.
In medium bowl, combine all topping ingredients except margarine.
With fork or pastry blender, cut in margarine until crumbly.
Sprinkle topping over fruit.
Bake at 350 for 30 minutes or until golden brown and bubbly.
If desired, serve with frozen whipped topping, thawed.","url":"https://recipe.bluelayer.org/recipe/43971/fresh-blueberry-crisp"},{"id":"43959","title":"All-American Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"In the work bowl of a food processor fitted with the metal blade, combine the flour and salt, then add the vegetable shortening and butter.
Process until the mixture resembles coarse meal, 8 to 10 seconds.
With the processor on pulse, add enough of the ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly.
Shape the dough into a disk and wrap in plastic wrap.
Chill until firm and the moisture has distributed evenly, about 30 minutes.
Flour a clean work surface and a rolling pin.
(If making a double crust pie or 2 pie shells, work with one disk at a time, keeping the second disk chilled.)
Place a dough disk in the center of the floured surface.
Starting in the center of the dough, roll to, but not over, the upper edge of the dough.
Return to the center, and roll down to, but not over, the lower edge.
Lift the dough, give it a quarter turn, and lay it on the work surface.
Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick.
Ease the pastry into a 9-inch pie plate.
Trim 1 inch larger than the diameter of the pie plate; fold the overhanging pastry under itself along the rim of the plate.
For a simple decorative edge, press the tines of a fork around the folded pastry.
To make a fluted edge, using both your finger and thumb, pinch and crimp the folded dough.
Chill until firm, about 30 minutes.
To blind bake, see directions on page 64.","url":"https://recipe.bluelayer.org/recipe/43959/all-american-pie-crust"},{"id":"43854","title":"Mama's Snack Pastry","ingredients":"salt, table
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard","directions":"sift salt and flour together.
blend margarine and cream cheese with a pastry blender.
chill thoroughly.
roll out on floured board.
cut into strips or desired shapes.
bake at 375 until light brown about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/43854/mamas-snack-pastry"},{"id":"43827","title":"Australian Damper","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
In a large bowl, stir together the flour and the salt.
With pastry blender or your hands, cut in butter.
Make a well in the center of the flour mixture and pour in the milk and water.
Stir until the dough comes together.
Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across.
Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes.
The loaf should be golden brown and the bottom should sound hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/43827/australian-damper"},{"id":"43795","title":"Blueberry Crumble","ingredients":"blueberries, raw
orange juice, raw
sugars, granulated
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Preheat oven to 375F
Combine first 3 ingredients in an 8-inch square baking dish.
Set aside.
Combine oats, flour and brown sugar in a bowl; cut in butter with a pastry blender, until mixture resembles coarse meal.
Sprinkle over berries.
Bake for 30 minutes.
Top with low-fat frozen yogurt.
Calories per serving: 110 Fat: 2 g. Cholesterol: 0 mg.
Sodium: 21 mg.
For exchange diets, count: 1/2 bread/starch, 1 fruit.","url":"https://recipe.bluelayer.org/recipe/43795/blueberry-crumble"},{"id":"43777","title":"French Short Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a food processor, mix together flour and salt.
Add butter, and process until mixture resembles coarse crumbs.
Add water 1 tablespoon at a time.
Pulse briefly until dough begins to form in clumps.
Remove dough from processor onto a floured surface, and form into a ball.
Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
On a lightly floured surface, roll out dough to fit pie pan.
Place in pan, and crimp edge.
Prick the bottom of dough several times with a fork.
Place in freezer for 15 to 20 minutes.
Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Fill crust with beans, or use pie weights.
Bake in preheated oven for 15 minutes.
Remove pie weights, and bake another 5 minutes.
If necessary, cover with foil to prevent overbrowning.","url":"https://recipe.bluelayer.org/recipe/43777/french-short-pastry"},{"id":"43768","title":"Peanut Squares - Philippine","ingredients":"oil, corn, peanut, and olive
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Put the peanuts through a meat grinder with a medium blade.
Then place them in a saucepan with the 1/2 cup of sugar and the milk.
Mix well.
Place the peanut mixture over medium flame and cook, stir constantly, until the mixture boils and the sugar dissolves.
Lower the flame and cook, stir often,until the mixture thickens.
As the mixture gets very thick, stir continually, to prevent sticking.
This will take about 15 minutes.
When the mixture is so thich that you can see the bottom of the pan when you stir, remove from the stove.
Sprinkle the 1/4 cup sugar on the pastry board.
Turn the peanut mixture out onto the sugar and flatten it out with a spatula.
Allow to cool so you can handle it.
Roll it out with a rolling pin until the mixture is about 1/4 inch thick.
With a knife, cut the mixture into small squares or with a cookie cutter.
Remove the squares from the board with a metal spatula.","url":"https://recipe.bluelayer.org/recipe/43768/peanut-squares-philippine"},{"id":"43765","title":"Beaver Tails (Replica Of Rideau Canal) Recipe","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table
sugars, granulated
lemon juice, raw","directions":"Dissolve 1 Tbsp.
sugar and yeast in 1/2 c. hot water.
Set aside till creamy.
In a large bowl, mix together oil, 2 1/3 c. water, salt, and 4 Tbsp.
sugar.
Add in yeast, and gradually fold in flour.
Place dough in a buttered bowl, and turn to coat.
Cover with a damp tea towel, and place in a hot place to rise for 1 1/2 hrs.
Form dough into balls about the size of Large eggs, then roll flat to making ovals about 1/4 inch thick.
Heat oil to 350 degrees F (175 degrees C) in a deep fryer, pot, or possibly electric frying pan.
Fry beaver tails one at a time, till light brown on both sides.
Place on paper towels to drain.
Sprinkle with white sugar, cinnamon, and lemon juice while still warm.
Makes 3 dozen
Note: If you ever visited Ottawa, Ontario, Canada in the winter months on the Rideau Canal, that is the longest skating rink in the world, they serve what is called Beaver Tails.
This is a pastry with sugar on top.
I could not get the authentic recipe since it is their trade secret, but I do have a replica of what they serve.
The beaver is the national animal of Canada.","url":"https://recipe.bluelayer.org/recipe/43765/beaver-tails-replica-of-rideau-canal-recipe"},{"id":"43727","title":"Buttery Cornmeal Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
water, bottled, generic","directions":"Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.","url":"https://recipe.bluelayer.org/recipe/43727/buttery-cornmeal-pastry"},{"id":"43721","title":"Easy-Bake Oven Raisin Chip Cookie Mix","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, brown
shortening, vegetable, household, composite","directions":"In a medium bowl, combine oats, flour, baking soda and brown sugar; stir.
to blend.
Cut in shortening with a pastry blender until mixture resembles corn meal.
Spoon about 1/2 cup mixture into each of 8 small containers or Ziploc bags.
Seal bags tightly.
Label with date and contents.
Store in a cool dry place.
Use within 12 weeks.
Makes 8 packages Children's Cookie Mix.
Each package makes about 9 cookies.
To use: In a small bowl, combine 1 package cookie mix, 2 teaspoons water, 1 tablespoon raisins, and 1 tablespoon mini semi-sweet chocolate morsels.
Stir with a spoon until mixture holds together in one big ball.
Shape one teaspoon of dough at a time into a ball and arrange on an ungreased cookie sheet.
Butter the bottom of a small drinking glass.
Dip buttered glass bottom in sugar and flatten each ball by pressing with sugar-coated glass.
Bake according to manufacturer's directions in child's play oven or 10 to 12 minutes in Mom's oven (preheated to 350).
Remove from oven and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/43721/easy-bake-oven-raisin-chip-cookie-mix"},{"id":"43647","title":"Sesame Cheese Crackers","ingredients":"seeds, sesame seeds, whole, dried
cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 400 F degrees.
Place last 5 ingredients in a small bowl.
Leave out until room temp.
Toast seeds on low heat in heavy fry pan stirring constantly (15 min or so).
Work dough until well mixed.
(I use my hands, other prefer a pastry blender.)
Add seeds& mix just until incorporated.
Roll dough on floured board until 1/8 in.
thick.
Use a knife and cut into squares or use (cookie) cutters to make fancier shapes.
Place on baking sheet and bake for 12-15 minutes.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/43647/sesame-cheese-crackers"},{"id":"43570","title":"Great Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
lard
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift dry ingredients together and then mix in lard in chunks, using a fork or hand pastry blender.
Add milk.
Continue working with fork until just blended.
Roll out and fill pie plates as needed.","url":"https://recipe.bluelayer.org/recipe/43570/great-pie-crust"},{"id":"43557","title":"Basic Pie Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Hand method: Combine the flour and salt in a mixing bowl and toss together.
Drop in the shortening.
With your fingertips, two knives, or possibly a pastry blender, blend the ingredients together, working quickly, till you have a mix of tiny, irregular flakes and bits about the size of coarse bread crumbs.
Sprinkle on the water 1 Tbsp.
at a time, stirring gently with a fork after each addition.
Add in just sufficient water for the dough to create a rough mass.
With floured hands pat the dough into a smooth cake - or possibly into 2 cakes, one just slightly larger than the other, if you are making a double-crust pie.
The dough is now ready to use.
It is not necessary to refrigeratethis dough, although for convenience it may be wrapped in plastic wrap and refrigerated for up to 2 days.
Rolling out the dough: Roll the dough out on a floured surface (using the larger piece if it is the bottom of a double-crust pie) till it is about 1/8-inch thick and 12 inches in diameter, or possibly about 2 inches larger than the top of the pie pan.
Try to keep the dough as round as possible.
Transfer the rolled-out pastry to the pie pan.
Pat the pastry in around the edges to fit the pan's shape.
If you are making a double-crust pie, roll out the remaining pastry for the top crust and set aside on waxed paper.
Comments: Crisp and flaky, a good crust for custard, chiffon, and fresh-fruit pies.
For successful pastry making, follow these three rules: take care not to overblend the fat and flour, add in sufficient water so which the dough can be rolled out easily (better too much water than not sufficient), and handle the pastry no more than necessary.
Overblending, too little water and too much handling can make a crust tough.
If desired the taste of butter, use it in place of shortening, or possibly try a mix of butter and shortening.
The crust will be firmer than which made with shortening only.","url":"https://recipe.bluelayer.org/recipe/43557/basic-pie-pastry-recipe"},{"id":"43532","title":"Buttery Farm Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, salted
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, baking powder& salt.
Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
With a fork stir in the milk, very gently, until a soft dough forms.
Don't over mix.
Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9\" x 9\" square.
Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
Bake in 400F oven for about 15-20 minutes or until they are golden.
Transfer to a wire rack& cool for about 10 minutes.
Serve with homemade fruit jam or anything else that takes your fancy.","url":"https://recipe.bluelayer.org/recipe/43532/buttery-farm-biscuits"},{"id":"43403","title":"Blueberry Picnic Pie","ingredients":"wheat flour, white, cake, enriched
salt, table
oil, canola
water, bottled, generic
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Mix pastry ingredients: lily flour, salt, oil and water.
It should be the consistency of play-dough.
Break off about 3/4 of the pastry and pat it in the bottom and sides of the deep dish pie pan, round or square (I use a 10-inch tart pan just because its pretty).
Mix the fruit, sugar and flour.
Place in the baking dish.
Cut butter and dot on top of the mixture.
Roll out the remaining pastry between wax paper.
Cut out shapes to arrange or leave as a sheet of pastry and place on top of the pie.
Bake in a 350 degrees F oven 35-45 minutes.
The top should be golden when done.
Allow to cool completely before carrying it to your picnic.
Keeps up to a week in the fridge.
(Shhh.
My favorite way to eat it is the next day after it has chilled overnight.)","url":"https://recipe.bluelayer.org/recipe/43403/blueberry-picnic-pie"},{"id":"43392","title":"Cherry Folditup","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
water, bottled, generic
cherries, sweet, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Whisk together flour, sugar, and salt in a bowl.
Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs.
Make a well in the flour mixture and pour in water and vodka, if using.
Toss with a fork until flour mixture is moistened, then use your hands to bring dough together into a ball.
Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper or a silicone baking mat.
Roll dough into a large disk about 13 inches wide and 1/8-inch thick.
Transfer dough to the prepared baking sheet.
Pour cherry filling into the middle of the dough, leaving a 3-inch border.
Fold the outside edge of the dough over the fruit, making occasional pleats.
Brush milk over dough; generously sprinkle with sugar.
Bake in the preheated oven until crust is golden and the fruit is bubbling, 35 minutes.","url":"https://recipe.bluelayer.org/recipe/43392/cherry-folditup"},{"id":"43377","title":"Coconut Vanilla Cinnamon Rolls","ingredients":"cheese, cottage, creamed, large or small curd
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
vanilla extract","directions":"To make the rolls: Preheat oven to 400
In a food processor, add cottage cheese, sugar, buttermilk, 4 tablespoons melted butter and vanilla.
Process until smooth.
Add flour, baking powder, baking soda, and salt.
Pulse just until the dough clumps together - don't let it form a ball.
Scoop the mixture onto a floured surface and knead a couple times to smooth it out.
Roll the dough into a large 12\" by 15\" rectangle.
Using a pastry brush, coat the top of the dough with the remaining 2 tablespoons of melted butter, leaving a 1/2\" border on all sides.
To make the filling: In a small bowl, stir together brown sugar and cinnamon - scatter over the melted butter and gently press down to adhere.
Sprinkle coconut over the sugar mixture.
Carefully roll up the dough, starting at the long edge, in a jelly-roll fashion.
Pinch seam to seal while leaving the ends open.
Using a sharp knife or a piece of unflavored dental floss, cut roll into 12 equal portions.
Place the rolls into a 9\" x 9\" baking pan coated with nonstick spray.
Bake until golden brown and firm - about 25 to 30 minutes.
Remove from the oven and let cool for about 5 minutes.
Carefully invert the rolls onto a wire rack so the tops are still right-side-up.
To make the icing: In a small bowl, stir together confectioners' sugar, 3 teaspoons buttermilk and vanilla until smooth and icing has a thick, pour-able consistency.
Add a touch of milk at a time until it gets to this consistency.
Drizzle icing over the rolls.","url":"https://recipe.bluelayer.org/recipe/43377/coconut-vanilla-cinnamon-rolls"},{"id":"43327","title":"My Master Mix","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
sugars, granulated
shortening, vegetable, household, composite","directions":"Measure/weigh all ingredients accurately.
Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
Cut in the shortening with a pastry blender or rub your hands until it is evenly distributed and the mixture resembles coarse meal.
Makes about 29 cups of mix.
Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
Be careful not to pack the mix.
Tighten the lids and store at room temperature in a dark place.
Label and date the container.
This mix keeps 4 weeks at room temperatures.
Freeze for longer storage - up to a year.","url":"https://recipe.bluelayer.org/recipe/43327/my-master-mix"},{"id":"43311","title":"Dutch Apple Pie","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Preheat oven to 375 degrees F. For the pie, in a large bowl, combine the apples, lemon juice, sugar, brown sugar, flour, cinnamon and nutmeg.
While the apples are getting all juicy, prepare your pastry crust.
Line your 9 pie pan with the pastry crust.
In a small bowl, prepare the topping.
Mix the flour and brown sugar together.
Add the cold butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour the apple mixture into the crust.
You may need to take a spatula to even out the apple filling and make it more flat.
Sprinkle the topping onto the apple pie to cover all the apples.
Place pie pan onto a cookie sheet if you want to safeguard against spillage.
I also always use a pie shield.
(Or use foil to wrap around the crust edges) Bake 40-50 minutes.
Allow to cool 2-3 hours to set.
If you are in a hurry like me, put it in the fridge after 1 hour on a hotpad and this seems to cool the pie faster.","url":"https://recipe.bluelayer.org/recipe/43311/dutch-apple-pie"},{"id":"43231","title":"Shrimp Mini Quiches Recipe","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 400 degrees.
Combine the cream cheese and the butter, beating till smooth.
Add in flour and mix well.
Shape dough into 30 1-inch balls.
Place in lightly greased 1 3/4-inch muffin pans; shape into shells.
Prick bottom and sides of pastry shells with fork.
Bake at 400 degrees for 5 min.
Let cold in pan on wire rack.
Preheat oven to 350 degrees.
Place 1 shrimp in each shell.
Combine egg, cream, brandy, salt, pepper and dill, dividing proportionately among shells, about 2 tsp.
each.
Slice cheese into 30 small triangles and place one on each appetizer.
Bake at 350 degrees for 20 min, or possibly till set.
Cold, remove from tins; freeze in foil.
To reheat, place frzn appetizers on baking sheet.
Bake at 375 degrees for 7-10 min.","url":"https://recipe.bluelayer.org/recipe/43231/shrimp-mini-quiches-recipe"},{"id":"43206","title":"The Perfect Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a food processor, combine the flour and salt.
Add the butter and pulse for a few seconds at a time until the butter is the size of peas.
Add the water and pulse again until the dough just begins to form.
Add water as needed.
Remove the dough from the food processor and form two discs.
Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet.
Use the dough to make a 2-crust pie or line two 23 to 25-cm (9 to 10-inch) pie plates.","url":"https://recipe.bluelayer.org/recipe/43206/the-perfect-shortcrust-pastry"},{"id":"43168","title":"Classic Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened","directions":"Place 1 pound of the chocolate in a 2-quart mixing bowl.
In a 1-quart saucepan over medium heat, bring the cream to a boil.
Pour the cream into the bowl with the chocolate.
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
Line 2 baking sheets with parchment or waxed paper.
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.
Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.
Or use a small ice cream scoop to form the mounds.
Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
Dust your hands with cocoa powder and roll the mounds into balls.
These will be the truffle centers.
Cover and chill the centers for another 2 hours in the freezer.
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
Line 2 more baking sheets with parchment or waxed paper.
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
Place a truffle center into the tempered chocolate, coating it completely.
With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
After dipping each sheet of truffles, dip a fork into the chocolate coating and form lines across the tops of the truffles by moving the fork from one side of the baking sheet to the other, letting the chocolate drip off.
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
When the truffles are set, place them in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
The truffles are best served at room temperature.
Instead of dipping the truffle centers into tempered chocolate, roll them in a small bowl of cocoa powder, confectioners sugar, or finely chopped nuts as soon as they are rolled into balls.
Classic White Chocolate Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
Or, instead of coating the centers in white chocolate, roll them in confectioners sugar as soon as they are rolled into balls.
Classic Milk Chocolate Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.","url":"https://recipe.bluelayer.org/recipe/43168/classic-chocolate-truffles"},{"id":"43162","title":"Grandma's Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
cranberries, dried, sweetened
currants, zante, dried
milk, buttermilk, fluid, cultured, lowfat
vanilla extract","directions":"Using a fork, in large bowl combine flour, sugar, orange peel, baking powder and baking soda.
With pastry blender, cut in margarine until mixture resembles coarse crumbs.
Add cranberries and currants; stir to combine.
Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry).
Form dough into 2 equal balls.
Preheat oven to 400F (200C).
Sprinkle clean work surface with 1 tablespoon reserved flour.
On floured surface, using fingertips, work one-half of dough into 6-inch circle, about 1/2-inch thick.
Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a space of about 1 inch between each.
Repeat procedure, using remaining flour and dough.
Bake until lightly browned, about 10 to 15 minutes.
Remove scones to wire rack and let cool.","url":"https://recipe.bluelayer.org/recipe/43162/grandmas-cranberry-scones"},{"id":"43087","title":"Basic Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"To make dough in food processor: In work bowl, combine flour, sugar and salt and pulse to mix.
Remove lid and scatter butter over flour mixture; replace lid.
Pulse machine repeatedly in 4-second bursts until butter is broken into fine bits.
Remove lid and add 3 tablespoons ice water.
Replace lid and pulse several times until mixture is evenly dampened.
Add remaining 1 1/2 tablespoons water; pulse again until dough starts to form large crumbs that can be easily packed together.
To make dough by hand: In medium bowl, mix together flour, sugar and salt.
With pastry blender or two knives, cut in butter until mixture resembles small peas.
Add ice water about 1 1/2 tablespoons at a time, mixing, fluffing and compressing dough with fork until it adheres.
(You may need to add slightly more water than stated when making dough by hand.)
Empty crumbs onto work surface and pack together like a snowball.
Gently knead 2 or 3 times to distribute fat.
Place dough on large sheet of plastic wrap and flatten into 3/4-inch-thick disk; smooth cracked edges.
Wrap in plastic wrap and refrigerate 45 to 60 minutes before rolling out.","url":"https://recipe.bluelayer.org/recipe/43087/basic-pie-pastry"},{"id":"43034","title":"Cinnamon Raisin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
spices, cinnamon, ground
spices, nutmeg, ground
raisins, seeded
butter, without salt
vanilla extract
sugars, powdered","directions":"For the biscuits:
Heat oven to 450 F. Lightly coat a baking sheet with spray canola oil.
Gather your favorite biscuit tools: rolling pin, pastry blender, biscuit cutter, silicone mat!
Measure flour into a large bowl.
Cut in shortening (coconut oil, butter or Crisco) with a pastry blender or 2 knives until crumbs are the size of peas.
Blend in just enough buttermilk with a fork until dough leaves sides of bowl.
Turn dough onto a lightly floured surface.
Sprinkle with cinnamon, nutmeg and raisins.
Knead gently 2 to 3 times.
Roll dough into 1/2 inch thickness.
Cut the dough using a floured 2-inch biscuit cutter.
Place biscuits onto the prepared baking sheet 1-inch apart for crisp sides and almost touching for soft sides.
Bake 8 to 10 minutes or until golden brown.
For the glaze:
While biscuits are baking, mix melted butter and vanilla into the powdered sugar to make the glaze.
Stir well until glaze is smooth.
Pour glaze over biscuits hot out of the oven.
Kitchen blessings and happy cooking!","url":"https://recipe.bluelayer.org/recipe/43034/cinnamon-raisin-biscuits"},{"id":"43011","title":"Vegan Sugar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, canola
vanilla extract
spices, cinnamon, ground","directions":"Mix together pastry flour, sugar, baking powder and cinnamon.
In another bowl, whisk the applesauce, oil and vanilla together until well combined.
Pour wet ingredients into dry, and stir to mix.
Then knead them into a dough.
You may have to add some more flour or some of the white flour, to make it dry enough to roll out properly.
(A bit sticky, of course, but not wet.)
Start preheating the oven, 300-350 degrees depending on the heat of your oven- ours is quite hot so I use a slightly lower temperature.
Roll out the dough (around 1/4 inches thickness) and grab some cookie cutters!
Bake on a nonstick or lightly oiled pan for about 10 minutes, till just barely golden brown on the bottom edges.
They will be kinda crunchy if you bake them too much longer.
Decorate!","url":"https://recipe.bluelayer.org/recipe/43011/vegan-sugar-cookies"},{"id":"42935","title":"Baked Cheese Puffs Recipe","ingredients":"cheese, feta
cheese, ricotta, whole milk
egg substitute, powder
parsley, fresh
bread crumbs, dry, grated, plain
phyllo dough
butter, without salt","directions":"This appetizer is perfect served alongside spicy Greek olives and crisp carrot and celery sticks.
Best of all, it can be made ahead and frzn.
In a medium bowl, combine cheese, egg substitute or possibly Large eggs, parsley and bread crumbs.
Set aside.
Divide phyllo sheets in half; keep one half wrapped in the refrigerator to prevent sheets from drying out.
Cut remaining sheets into strips about 3 1/2- by 12-inches.
Work with 2 strips at a time, covering the rest with waxed paper to prevent them from drying out.
Brush 1 phyllo strip with melted margarine or possibly butter.
Top with second strip and brush again.
Place 1 Tbsp.
cheese mix at one end of layered strips.
Lift a corner of the strips next to the filling and fold it over the filling so it touches the opposite long side and forms a triangle enclosing the filling.
Continue to fold up the pastry, maintaining the triangular shape.
Cover the puff with wax paper to prevent drying.
Fill and fold the remaining strips in the same way.
Repeat the process with remaining half of phyllo sheets and remaining cheese mix.
Preheat oven to 350 degrees.
Place puffs on baking sheets which have been sprayed with vegetable cooking spray.
Brush puffs with melted margarine or possibly butter.
Bake till golden brown, about 20 min.
Makes 50 puffs.
Helpful Hints: Phyllo consists of paper-thin sheets of flaky pastry dough.
It is available frzn in Greek groceries and many supermarkets.
Puffs can be frzn unbaked for up to 4 weeks in an airtight container.
When ready to bake, brush frzn puffs with melted margarine or possibly butter and bakes as directed for 30 min.","url":"https://recipe.bluelayer.org/recipe/42935/baked-cheese-puffs-recipe"},{"id":"42932","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450*F.
Combine flour and next 3 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add buttermilk and stir until just moist.
Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times.
Roll to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter.
Place on baking sheet and bake for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/42932/buttermilk-biscuits"},{"id":"42888","title":"Scots Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched","directions":"Cream butter with sugar until light and fluffy.
Sift flour with rice flour or cornstarch (the former is preferable if available), and cut into butter until it resembles coarse meal; mix as you would for pastry.
Add just enough of the flour mixture to make a dough that can be gathered into a soft ball.
Knead on a lightly floured board for a minute or two, only until smooth.
Do not knead too long or dough will become greasy and the shortbread will be tough.
Divide dough in half and press each portion into an unbuttered 8-inch layer-cake pan.
Using the back of the bowl of a wooden spoon, press a round indentation into the center of the cake and crimp the edges.
With the tines of a fork, prick cake all over, right down to the pan.
Bake in preheated 350 oven for 45 minutes to 1 hour, or until shortbread is an even pale golden brown.
This will be soft when removed from the oven and can then be cut into wedge-shaped portions; or break when cold and crisp.
Variation: If you have the wooden shortbread molds, dust them with cornstarch or rice flour, press dough into them and invert onto a buttered and floured cookie sheet.","url":"https://recipe.bluelayer.org/recipe/42888/scots-shortbread"},{"id":"42860","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 350F.
Line a baking sheet with parchment paper; set aside.
Whisk together the flours, salt, baking soda, and baking powder in a large bowl.
With a pastry blender or your fingertips, blend in the butter until it resembles small peas.
Add the buttermilk all at once; stir with a fork until the mixture holds together.
In the bowl, pat the dough into a dome-shaped loaf about 7 inches in diameter.
Lift out the dough; transfer to the lined sheet.
Lightly dust the top of the loaf with flour.
Cut a 3/4-inch-deep cross in the top, reaching almost all the way to the edges.
Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes.
Let cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/42860/irish-soda-bread"},{"id":"42854","title":"Scotch Oatmeal Shortbread","ingredients":"oats
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
vanilla extract","directions":"Preheat oven to 350F.
Lightly grease a 9x13 pan (this yields a very thin bar, I think you could also use a 9x9 pan, but obviously do adjust the baking time).
In large bowl combine oats, sugars, flour, and salt.
With pastry blender or two knives (or your hands), cut the butter into the dry mixture until it resembles coarse cornmeal.
Mix in vanilla.
Press the mixture evenly into the pan.
Bake 30 minutes or until golden.
Cool slightly, but cut into bars while still warm.","url":"https://recipe.bluelayer.org/recipe/42854/scotch-oatmeal-shortbread"},{"id":"42842","title":"German Puff Pastry Cookies (Blatterteig Pastetchen)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
potatoes, raw, skin
butter, without salt
vanilla extract","directions":"Blend flour and confectioners sugar; chill.
Add potato and mix gently with a fork.
Cut in butter until pieces are the size of small peas.
Sprinkle extract over mixture, a few drops at a time, mixing lightly with fork (dough should be crumbly).
Shape dough into a ball; chill thoroughly.
Roll dough, a half at a time, 1/4 inch thick on a floured surface; cut with 1 3/4 inch round cutter and cut centers from HALF the rounds with a 3/4 inch round cutter.
Place rounds, rings, and centers on separate ungreased cookie sheets.
Bake at 400F 10 to 15 minutes.
When cool, spread rounds with currant jelly and top with rings; fill centers of rings with a small amount of jelly; top with centers.
About 2 dozen cookies.
CAI Canadian Family Cookbook.","url":"https://recipe.bluelayer.org/recipe/42842/german-puff-pastry-cookies-blatterteig-pastetchen"},{"id":"42812","title":"Wholemeal Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
wheat germ, crude
butter, without salt
water, bottled, generic","directions":"Sift flour and salt into bowl, add husks left in sifter.
Add wheatgerm, lightly mix it into flour.
Rub in butter till mix resembles course breadcrumbs.
Add water, mix to a firm dough.
Knead lightly on a floured and divide in half.
Roll out one half to fit 23cm pie plate.
Spoon filling of choice into pastry cas.
Roll out remaining pastry to cover pie dish.
Trim and pinch edges together.
Brush top lightly with water.
Make a small slit in top of pastrt.
Bake pie in moderate oven till pastry is golden, 35 - 45 mins.","url":"https://recipe.bluelayer.org/recipe/42812/wholemeal-pie-pastry"},{"id":"42808","title":"Fresh Peach and Plum Tart","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, brown
salt, table
butter, without salt
oil, olive, salad or cooking
water, bottled, generic
peaches, yellow, raw
plums, raw
apricots, dried, sulfured, uncooked
sugars, brown","directions":"For the crust:
Coat a 11-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.
Add toasted almonds into food processor, pulse until finely ground.
Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.
Add butter and oil, pulse until incorporated.
Add ice water and pulse until the dough almost forms.
Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.
Use a fork to pierce bottom of tart.
Put crust into freezer, freeze about 15 minutes.
Preheat oven to 400F (200C).
Bake crust until set and the edges are beginning to brown, about 15 minutes.
Let cool on wire rack for about 15 minutes.
For the filling:
Spread half of the apricot jam evenly over the bottom.
Arrange peach and plum slices neatly over tart, whatever way you prefer.
Brush with remaining apricot jam mixed with about 1 tablespoon of water.
Sprinkle sugar on top.
Put in the oven, bake for 20 to 25 minutes.
If the edges turn into too brown, half way through the baking, use foil paper to wrap the edges to prevent from burning.
Transfer onto a wire rack, let cool completely.
Serve.","url":"https://recipe.bluelayer.org/recipe/42808/fresh-peach-and-plum-tart"},{"id":"42688","title":"Toasted-Coconut Caramel Ice Cream Sundaes","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
ice creams, vanilla","directions":"Place sugar and 1/4 cup water in heavy deep medium saucepan.
Stir over medium-low heat until sugar dissolves.
Increase heat to high.
Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
Remove from heat.
Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously).
Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve.
DO AHEAD Can be made 1 day ahead.
Cool, cover, and chill.
Rewarm slightly over medium heat, stirring often, before using.
Preheat oven to 350F Spread coconut evenly on small baking sheet.
Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes.
Cool.
DO AHEAD Toasted coconut can be made 4 hours ahead.
Let stand at room temperature.
Scoop ice cream into bowls.
Spoon some of warm caramel sauce over.
Sprinkle toasted coconut over and serve immediately.","url":"https://recipe.bluelayer.org/recipe/42688/toasted-coconut-caramel-ice-cream-sundaes"},{"id":"42669","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat the oven to 450 degrees F.
Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl.
Add the shortening and cut it in with a pastry cutter or two knives till the mixture is well blended and mealy.
Add the buttermilk and mix with a large spoon till the dough is soft, adding a little more buttermilk if necessary.
Turn the dough out on to a lightly floured surface and, using a light touch, turn the edges of the dough toward the middle, pressing with your hands.
Press the dough out to a 1/2 inch thickness, cut straight down into even rounds with a biscuit cutter or a small juice glass.
If you want to, now is the time to dip each biscuit in the melted butter.
Just a quick dip and BUTTER, not margerine.
Place the rounds 1/2\" apart on a large baking sheet.
Gather up the scraps of dough and and repeat the procedure.
Bake the biscuits until lightly browned on top, about 12 minutes.
Makes about 10 biscuits.","url":"https://recipe.bluelayer.org/recipe/42669/buttermilk-biscuits"},{"id":"42660","title":"Rosmairi Oven Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift together the dry ingredients.
Cut in the butter with a fork or pastry blender till it resembles fine crumbs.
Make a well in the centre& pour in all the milk.
Mix well& turn onto a floured board& knead a little, but not too much.
Divide the dough in two.
Roll each round to almost 3/4 of an inch.
Cut the round in four pie-shaped wedges.
(I usually just use a round glass to cut them out) Transfer to a greased cookie sheet.
Bake at 375 F for 15-20 minutes; or until done.
(My mom adds a touch more milk,& makes a drop biscuit instead.
).","url":"https://recipe.bluelayer.org/recipe/42660/rosmairi-oven-scones"},{"id":"42615","title":"Berry-Balsamic Cobbler","ingredients":"strawberries, raw
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
vinegar, balsamic
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat
beverages, almond milk, unsweetened, shelf stable
vanilla extract","directions":"Preheat oven to 400 degrees F and spray an 11 x 7-inch (2-quart) baking dish with nonstick spray.
Set aside.
Toss strawberries, blueberries, sugar, flour, balsamic vinegar and salt together in a medium bowl.
Set aside.
For the biscuit topping, whisk together flour, sugar, baking powder, baking soda and salt in a large bowl.
Dice butter into 1/2-inch pieces.
Sprinkle the butter pieces over the flour mixture and use a pastry cutter to cut it in evenly until mixture resembles coarse meal.
Set aside.
Combine yogurt, almond milk and vanilla in a small bowl.
Add this into the flour mixture and stir just until moist.
Lightly flour your hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.
Pour berry mixture into the prepared baking dish.
Top with spoonfuls of biscuit dough (you wont cover the entire surface).
Bake for 18 to 20 minutes, until juices are bubbling and biscuit topping is golden.
Let it cool slightly on a wire rack before serving.
Store leftovers covered in the refrigerator; warm before serving.","url":"https://recipe.bluelayer.org/recipe/42615/berry-balsamic-cobbler"},{"id":"42606","title":"Portuguese Cornbread - Broa","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"In a large mixing bowl combine 1 cup of the cornmeal, the salt and boiling water and stir vigorously until smooth.
Stir in 1 tablespoon of the olive oil, then cool to lukewarm.
In a small bowl, sprinkle the yeast and sugar over the lukewarm water.
Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
Set the bowl in a warm draft-free place, such as an unlighted oven, for 8 to 10 minutes, or until the yeast doubles in volume.
Stir the yeast into the cornmeal mixture.
Stirring constantly, gradually add the remaining 1/2 cup of cornmeal and 1 cup of the flour.
Gather the dough into a ball, place it in a bowl and drape a towel over it.
Set it aside in the draft-free place for about 30 minutes, or until it doubles in bulk.
With a pastry brush, coat the bottom and sides of a 9-inch pie pan with the remaining 1 teaspoon of olive oil.
Turn the dough out on a lightly floured surface and punch it down.
Then knead it by pressing it down with the heel of your hand, pushing it forward and folding it back on itself repeatedly for about 5 minutes, meanwhile adding up to 1 cup more flour to make a firm but not stiff dough.
Pat and shape it into a round flat loaf and place it in the greased pan.
Drape a towel over it and set it aside in the draft free place for about 30 minutes, or until it doubles in bulk again.
Preheat the oven to 350.
Bake the bread in the middle of the oven for 40 minutes, or until the top is golden.
Transfer it to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/42606/portuguese-cornbread-broa"},{"id":"42586","title":"Blue Cheese Stuffed Celery Recipe","ingredients":"cheese, parmesan, hard
cheese, blue","directions":"Mix the two cheeses thoroughly and chill.
Wash celery stalks and cut into 3 inch lengths.
Use a pastry bag with a large star tip and pipe the cheese mix on the celery.
Arrange on a decorative plate and cover with plastic wrap.
Keep chilled till service.
Easy to make, just remember 2 parts cream cheese to 1 part blue cheese and you can make as many as you want.","url":"https://recipe.bluelayer.org/recipe/42586/blue-cheese-stuffed-celery-recipe"},{"id":"42562","title":"Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic","directions":"Preheat oven to 400F.
Combine the dry ingredients in a medium sized bowl.
Add the butter and cut into with a pastry cutter until resembles coarse meal.
Add the chopped cranberries until coated with flour mixture and the orange zest is evenly distributed.
In another bowl, combine the buttermilk and water.
Add the wet ingredients to the dry ingredients and mix together gently just until combined.
Turn the dough onto a floured surface, knead lightly.
and divide into 2 equal sized balls.
Pat each ball into 6 inch circles and slightly domed in shape.
Cut each circle into 8 wedges and place on an ungreased cookie sheet.
Allowing space between each scone.
Sprinkle the tops with granulated sugar and pat in gently.
Bake 12 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/42562/cranberry-scones"},{"id":"42455","title":"Animal Crackers","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
honey
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 400 degrees F (200 degrees C).
Grind oats until fine using a blender or food processor.
In a medium bowl, stir together the blended oats, flour, baking soda and salt.
Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas.
Stir in the buttermilk and honey to form a stiff dough.
On a lightly floured surface, roll the dough out to 1/8 inch in thickness.
Cut into desired shapes with cookie cutters.
Place cookies 1 inch apart onto cookie sheets.
Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned.
Remove from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/42455/animal-crackers"},{"id":"42448","title":"Rosemary-Cheddar Scones (Healthier!)","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar","directions":"Preheat oven to 350*.
Lightly coat a baking sheet with nonstick spray.
In a large bowl, stir together the cake flour, whole wheat flour, rosemary, baking powder, sugar, and salt.
Using a cheese grater, shred the butter into the flour mixture.
Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the buttermilk to form a moist dough.
Mix in the cheese.
Turn the dough out onto a floured work surface.
Knead lightly and form into a disk with a thickness of 3/4\".
Cut into 8 wedges.
Transfer the wedges to the prepared baking sheet.
Bake for 30-35 minutes, or until puffed and lightly browned.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42448/rosemary-cheddar-scones-healthier"},{"id":"42426","title":"Dark Chocolate Toblerone Truffles","ingredients":"cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
honey
nuts, almonds
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"FILLING.
In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
Stir in 250 g of chocolate pieces until smooth, stir in liquid honey and nougat pieces.
Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour.
Do not overbeat or mixture will separate.
Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
Cover and refrigerate for 30 minutes or until firm.
Sift icing sugar into a pie plate.
Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
Gently roll each round between fingertips to round off tips.
Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
COATING.
In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
Remove from heat, let cool slightly.
Place crushed, toasted almonds into a pie plate.
Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off.
(If chocolate thickens while you work, rewarm gently over hot stove.
Place balls in crushed almonds.
Using two clean forks, roll truffles in almonds and refrigerate on wax paper-lined baking sheet until hardened.
(Optionally can roll in sifted cocoa instead).
Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
Can be refrigerated for up to 1 week or frozen up to 3 months.","url":"https://recipe.bluelayer.org/recipe/42426/dark-chocolate-toblerone-truffles"},{"id":"42415","title":"Easy Blueberry Crumble","ingredients":"blueberries, raw
sugars, granulated
butter, without salt
oats","directions":"Heat oven to 350 degrees.
In a 9 inch pie plate toss blueberries with sugar.
In a small blow combine butter and oatmeal.
Mix with a pastry cutter or folk until mixture forms coarse crumbs; sprinkle over blueberries.
Bake 30-35 minutes or until mixture bubbles around edges and is light brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42415/easy-blueberry-crumble"},{"id":"42293","title":"\"go To\" Southern Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
butter, without salt
butter, without salt","directions":"Preheat Oven to 450* Farenheit.
While oven is warming, mix flour with baking powder and salt.
Then, cut cold ingredients (butter, shortening) into dry mixture with a pastry blender or two knives until no particles larger than pebbles are present; refrigerate mixture until the oven reaches temperature.
Mix in buttermilk until mixture just comes together as a sticky dough; how much you use will depend on the day's humidity.
Knead on a well floured surface by patting dough out into a sheet, then folding in half and in half again.
Repeat 4 times.
Using a biscuit cutter or a drinking glass, cut rounds that are about 3\" in diameter.
Place on a cookie sheet lined with aluminum foil (no grease needed) so that sides are touching.
Bake for 14-16 minutes, until tops are golden brown.
If desired, brush with melted butter before serving.
Serve plain with butter, or with honey/jelly/jam/apple butter, or use to make breakfast sandwiches with bacon/sausage/egg/cheese or any combination thereof.","url":"https://recipe.bluelayer.org/recipe/42293/go-to-southern-buttermilk-biscuits"},{"id":"42176","title":"Light Yeast Biscuits","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"In small bowl, dissolve yeast in warm water; stir in sugar.
In large bowl, combine flour, baking powder, baking soda, salt, and sugar.
Using pastry blender or two knives, cut butter into dry ingredients until mixture resembles coarse cornmeal.
Add buttermilk and yeast mixture to dry ingredients; stir until soft dough forms.
Turn onto lightly floured surface and knead 4 minutes, until dough becomes smooth and elastic.
Place in large bowl sprayed with cooking spray, turning once to coat top of dough.
Cover and let rise in warm place (80-85F) 1 to 1-1/2 hours, until doubles in size.
Turn dough onto lightly floured surface and punch down.
Roll out dough to 1/2-inch thickness; use 2-inch diameter biscuit cutter to cut out biscuits.
Place biscuits 1-inch apart on ungreased baking sheet.
Spray tops with cooking spray, cover, and let rise in warm place 30-45 minutes, until doubled in size.
Preheat oven to 400F and bake 12-15 minutes, until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42176/light-yeast-biscuits"},{"id":"42069","title":"Holiday Eggnog Fudge","ingredients":"eggnog
butter, without salt
syrups, corn, light
sugars, granulated
vanilla extract","directions":"Grease 8-inch square pan.
Lightly, butter edges of heavy saucepan.
Combine eggnog, butter, sugar, and corn syrup in pan.
Cook over medium heat.
Stir constantly!
Make sure sugar dissolves and mixture boils.
Using pastry brush dipped in hot water, wipe edges of pan to remove crystallized sugar.
Using candy thermometer clipped to pan, cook until soft ball stage (280F).
Pour mixture into heat-proof mixing bowl.
Cool to slightly warm (110F).
Add in the vanilla extract; beat well with heavy mixer until thickened.
Pour into greased pan.
\"Score\" fudge into pieces; refrigerate until fudge is firm.
Cut into desired sizes.
Make sure fudge is kept refrigerated, and eat up!","url":"https://recipe.bluelayer.org/recipe/42069/holiday-eggnog-fudge"},{"id":"41859","title":"Raspberry Scones With Rose Water Glaze","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
jams and preserves, apricot
sugars, powdered
water, bottled, generic","directions":"SCONES:.
Preheat oven to 400 degrees F. In a large mixing bowl, mix flour, sugar and baking powder.
Add the butter.
Either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs.
Gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy).
Turn dough out onto foil and pat it to 1/2\" thick.
With a 3\" round or heart-shaped cookie cutter, cut out scones.
Gather scraps and reshape to 1/2\" thickness.
Cut rest of scones, using as much of the dough as possible without re-shaping it.
With a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut).
Fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges).
Transfer filled scones to a baking sheet.
Bake until golden brown (about 18 minutes).
Transfer baked scones to a wire rack to cool just until slightly warm.
GLAZE:.
While scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth.
Spread glaze over slightly warm scones.
Serve immediately, or at room temperature.","url":"https://recipe.bluelayer.org/recipe/41859/raspberry-scones-with-rose-water-glaze"},{"id":"41852","title":"Raspberry Squares With Brown Sugar Crumb Topping","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
jams and preserves, apricot
raspberries, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown","directions":"Place rack in middle of oven and preheat oven to 375 degrees.
To make the crust: Combine flour, confectioners sugar, salt and butter in food processor or medium bowl.
Pulse about 30 times or work butter in with pastry blender until butter is size of small peas.
Sprinkle mixture evenly into ungreased 9x13 baking pan.
Using your hands, press mixture into bottom of pan about 1/2 inch up sides of pan.
Bake crust for 10-12 minutes or until firm and barely starting to brown.
To make filling: Melt jam in small saucepan over medium heat until just thinned out and liquefied.
In medium bowl, gently mix the raspberries with enough flour until fully coated and then set aside.
To make topping: Combine butter, flour and brown sugar in processor or medium bowl and pulse or work butter in with fingers until mixture begins to come together and starts to move away from sides of the bowl.
Set aside.
When the crust is done, remove from oven.
Use back of spoon or pastry brush to spread jam evenly over the hot crust.
Sprinkle the floured berries and any remaining flour in the bowl evenly over the jam.
Using your hands, sprinkle the topping evenly over the berries breaking up any large clumps.
Bake for 25-30 minutes or until the berries are bubbling and topping is brown.
Remove from oven and cool completely before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/41852/raspberry-squares-with-brown-sugar-crumb-topping"},{"id":"41808","title":"Grand Peres aux Bleuets (Blueberry Dumplings)","ingredients":"blueberries, raw
sugars, granulated
spices, ginger, ground
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt","directions":"In a large deep saucepan, boil blueberries, sugar, ginger and water for 5 minutes.
In a medium bowl, mix flour, brown sugar, cinnamon and baking powder; mix in butter with fingers or pastry blender.
Add milk and stir until a uniform batter is formed.
To prepare dough in a food processor: place flour, brown sugar, cinnamon and baking powder into bowl of food processor and mix for a few seconds; add butter and pulse a few times to blend; add milk while machine is running and stop the motor as soon as dough shapes into a ball around knife blade.
Use a tablespoon to drop batter on top of blueberry sauce, cover, and simmer 25 minutes or until a toothpick inserted in dumplings comes out clean.","url":"https://recipe.bluelayer.org/recipe/41808/grand-peres-aux-bleuets-blueberry-dumplings"},{"id":"41778","title":"Jami's \"smart\" Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 (425 convection).
Line a baking pan with foil and spray with non stick spray.
In a medium mixing bowl, combine dry ingredients.
Add chopped spread and cut in with a pastry blender or 2 forks until a fine crumble is achieved.
Add buttermilk and combine with a fork.
Gradually add the milk until all the dry ingredients are moist and a loose moist dough is formed.
Turn dough out onto a lightly floured surface, knead with lightly floured hands.
8 to 10 turns or until the dough begins to tighten up a bit, careful not to over do it or your biscuts will be tough.
Roll out to about 1/2 inch thickness.
Cut out with a 2\" biscut cutter or a glass dipped in flour will work as well.
Should yeild 8 to 10 biscuts.
Arrange on the baking sheet with the sides lightly touching.
Baking 15 to 20 minutes or until lightly browned.
Remove and serve warm.
These are great with a little butter and honey.","url":"https://recipe.bluelayer.org/recipe/41778/jamis-smart-buttermilk-biscuits"},{"id":"41772","title":"Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
butter, without salt","directions":"Put all but 1/3 cup flour on a work table and form into a ring.
Place water and salt in the center.
With the tips of your fingers, gradually incorporate the flour.
Do not overwork.
Form into a round - the dough should be smooth, moist and not overly sticky.
Slash the top of the dough ball in a cross shape.
Cover dough in plastic wrap and place in refrigerator.
Mix remaining flour with butter.
Work to smooth mass and form it into an eight-inch square, cover with plastic wrap and refrigerate for 30 minutes.
On a lightly floured working surface, roll out the dough to form a large clover shape.
Place butter-flour mixture in the center of the dough.
Close flaps of dough and completely enclose the butter.
Roll out the dough to a rectangular shape approximately 18 inches by 8 inches.
The rectangle should be rolled out vertically away from you.
Always roll from the center out, never backtracking with the rolling pin.
Leave the edges a little thicker than the center to avoid breaking dough.
After rolling, gently flatten the edges with the rolling pin.
Brush off excess flour and fold dough in thirds like a letter (top toward you, bottom over top) to complete first turn.
Rotate the the dough clock-wise one quarter turn - at this point it should resemble a book with its binding on the left.
Gently roll it out again on a floured surface into an 18-by-8-inch rectangle as in step 4.
Brush off excess flour and, once again, fold the dough in thirds as with a letter, top down and bottom up.
This completes the second turn.
Cover the dough and refrigerate for one hour.
Execute third and fourth turns exactly as was done with the first two.
Refrigerate for another hour.
Then make the 5th and 6th turns and refrigerate for another hour, or overnight.","url":"https://recipe.bluelayer.org/recipe/41772/puff-pastry"},{"id":"41771","title":"Free-Form Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 F. In a large bowl whisk together flours, baking powder, baking soda, sugar and salt.
Using two knives or a pastry blender, cut in butter cubes until the mixture resembles coarse meal.
Stir in the cold buttermilk just until all the flour is moistened and forms a ball.
Dont over mixthere should be lumps.
Gently pat the mixture out onto a lightly floured surface and cut it into 12 equal portions.
Shape each portion into a biscuit and place on a cookie sheet.
Brush tops with buttermilk and bake until golden brown, 10-12 minutes.
Enjoy.
**Note: All-purpose flour can be used instead of cake flour, or you can make your own cake flour.
To make 1 cup of cake flour, measure 1 cup of all-purpose flour, subtract 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch (aka corn flour).
Whisk well to mix together.","url":"https://recipe.bluelayer.org/recipe/41771/free-form-buttermilk-biscuits"},{"id":"41725","title":"Pastry for 9-Inch Pie","ingredients":"lard
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix the lard and shortening, flour, and salt with a pastry cutter until it resembles coarse grains.
Add the water a teaspoon at a time until the pastry begins to clean itself from the side of the bowl.
Flour a board lightly and press the ball of dough down with your hand.
Lightly flour the top of the dough, then roll out with a rolling pin, always from the center out, dusting surface with flour again as necessary.
Fold in half then fold again so it can easily be transferred to the pie plate.
Place it in the plate and unfold.
Trim edges, prick bottom of pastry all over with a fork, and cover the outer edges with tinfoil to guard against burning.
Bake at 475 degrees (450 for a glass pie plate) for 8 to 10 minutes, until just lightly browned.","url":"https://recipe.bluelayer.org/recipe/41725/pastry-for-9-inch-pie"},{"id":"41675","title":"Aunt Ednas Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a large mixing bowl, place the flour, salt, and baking powder.
Whisk together until well blended.
Add the shortening and use your fingers or a pastry blender to cut it into the flour until the mixture resembles coarse meal.
Slowly add the water, mixing it in with your fingers a little at a time.
Turn the dough out onto a surface and knead until soft, 3 to 4 minutes.
Place the dough in a clean, large bowl, cover with a towel, and let rest for 20 minutes.
Divide the dough into equal portions and roll each portion into a ball.
Place the balls on a baking sheet or platter, cover with a towel, and let rest 20 minutes.
On a lightly floured surface, use a rolling pin (palota) to roll one ball at a time into an evenly thick round; roll it to about 1/8 inch thick for thick, chewy tortillas or as thin as you like.
It is more important that the round be evenly thick than a perfect circle, but there is a good method to getting a good, round shape: Place the ball on the lightly floured surface in front of you and flatten it slightly with your palm or the rolling pin.
Place your rolling pin at the center of the round and roll once straight up and then straight down.
Do not allow your rolling pin to roll right off the edges; just roll up to the edges, not off them.
Lift the round and give it a quarter turn.
Repeat the rolling and quarter turning until the round is the desired size and thickness.
Place the rolled-out tortilla on a baking sheet or large platter and cover with a damp cloth while you roll out the remaining tortillas.
Once you have the hang of it, youll be able to roll and cook at the same time.
Heat a comal over medium heat until hot.
Place a tortilla on the comal and cook until the underside is brown in spots, the tortilla has risen slightly, and the surface is dotted with air bubbles, 1 to 1 1/2 minutes.
Flip the tortilla and cook until that side is browned in spots (usually where the bubbles were), 1 to 1 1/2 minutes.
For best results, do not flip the tortilla more than once.
Transfer the tortilla to a tortilla warmer or place on a platter and cover with a cloth napkin while you cook the remaining tortillas.
Serve warm.
Try to flip flour and corn tortillas (page 174) only once; flipping them back and forth makes the tortillas tough.
Wrapped tightly, flour tortillas can be stored for several days in the refrigerator.
Reheat them on the comal just before serving.
A tortilla press is essential for making Corn Tortillas (page 174) and Tostones (page 34).
It is made from two round, heavy plates.
One sits solidly on the counter and the other, attached to the first by a hinge, is pushed down over the first using the leverage of the handle.
Its a beautifully simple design that hasnt been improved by the introduction of new technologies or materials.
Buy the heaviest one you can find; I like cast iron.
The weight helps do the pressing for you.
Dont buy nonstick or electric presses.
Be sure to line both sides of the press with wax paper or plastic wrap or the tortilla will stick to it.
Tortilla presses can not only be found at kitchen supply retailers, department stores, and online, but they can also often be found for half the price in grocery stores catering to a Latin clientele.
A comal is a flat, heavy griddleagain, I prefer cast ironcrucial for cooking tortillas.
They are widely available at big box and department stores and well worth their very reasonable price.
Theyre sturdy enough to last decades and are great for searing meat and making quesadillas, panini, and grilled cheese.
Unlike the tortilla press and comal, a lidded tortilla warmer is not crucial for producing the most successful tortillas possible.
You can certainly place cooked, warm tortillas on a platter and cover them with a clean, cloth napkin or pretty kitchen towel.
But tortilla warmers are fun and often beautiful.
I love to collect them, in fact, and have a large assortment of warmers made from cloth, ceramic, terra-cotta, and porcelain.
I love to present everything I serve in an attractive way, and tortilla warmers look lovely on the table while actually doing the useful job of keeping my fresh tortillas moist and warm!","url":"https://recipe.bluelayer.org/recipe/41675/aunt-ednas-homemade-flour-tortillas"},{"id":"41670","title":"Basic Pie Crust 101","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic","directions":"Mix flour and salt in mixing bowl.
Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas.
Do not use your hands to try and mix it; the heat from your hands will melt the shortening, causing the pastry to be \"heavy,\" not light and fluffy.
Once the mixture is the right texture,, add the ice water and combine with a fork.
It may appear to need more water, it does not.
Quickly gather the dough into a ball and flatten into a 4-inch-wide disk.
Wrap it with plastic, and refrigerate at least 30 minutes.
Remove dough disk from refrigerator.
If stiff and very cold, let stand until dough is cool but soft enough to work with.
Using a floured rolling pin,roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle.
To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate.
(or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whichever is easiest for you.","url":"https://recipe.bluelayer.org/recipe/41670/basic-pie-crust-101"},{"id":"41616","title":"Buttermilk Fudge","ingredients":"sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract
nuts, cashew nuts, raw","directions":"Butter sides of a large heavy saucepan or Dutch oven.
Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
Increase heat to medium and bring to a boil.
Do not stir while syrup is boiling.
Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
Test about 1/2-teaspoon syrup in ice water.
Syrup should easily form a ball in ice water but flatten when held in your hand.
Remove from heat: add vanilla.
DO NOT STIR until syrup cools to approximately 200 degrees.
Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
Stir in nuts.
Pour into a buttered 8- inch square pan.
Cool completely.
Cut into 1-inch squares.
Store in an airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/41616/buttermilk-fudge"},{"id":"41588","title":"Maple Oat Nut Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
nuts, walnuts, english
cream, whipped, cream topping, pressurized
syrup, maple, canadian
sugars, brown
cream, whipped, cream topping, pressurized
syrup, maple, canadian
sugars, powdered","directions":"SCONES:.
Preheat oven to 375 degrees F.
Mix flour, oats, 2 T. brown sugar, baking powder, baking soda and salt in a large bowl.
Add butter and rub in with fingertips, two knives, or pastry blender until the mixture resembles coarse meal.
Stir in the nuts.
Stir together 1/2 cup whipping cream and 1/2 cup maple syrup to blend and gradually add this mixture to the dry mixture, stirring just until the dough comes together.
Add more cream if needed, if the dough seems dry (I didn't need to add more).
Turn dough onto lightly floured surface and knead gently, about 5 turns.
Pat dough into an 8 inch circle and cut into 8 wedges.
Transfer wedges to baking sheet, spacing 2 inches apart.
Bake until golden, about 20 minutes.
Remove and let cool slightly.
GLAZE:.
Whisk together 2 T. brown sugar, 6 T. whipping cream and 2 T maple syrup.
Gradually whisk in enough powdered sugar to make a thick glaze.
Drizzle glaze over warm scones.
Allow to stand until glaze sets.
Notes: The dough was sticky and difficult to knead, I might skip this step the next time.
Also, the scones spread out a lot while baking, so I might try patting the dough into a smaller circle the next time.","url":"https://recipe.bluelayer.org/recipe/41588/maple-oat-nut-scones"},{"id":"41577","title":"Molasses Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
spices, cloves, ground
spices, pepper, black
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
cream, fluid, heavy whipping","directions":"Preheat the oven to 375F degrees with rack in center.
Sift together flour, sugar, salt, baking powder, ginger, cloves, and pepper.
Using a pastry blender or two knives, cut in butter until the mixture resembles coarse meal.
In a small bowl, whisk together milk and molasses until completely combined.
Make a well in the center of the flour mixture, and add the milk-molasses mixture.
Using a fork, stir the mixture until it almost comes together.
Gently bring the remaining smaller dough particles together with your fingertips.
Transfer dough to a very lightly floured surface, and pat into a flattened circle about 6 inches in diameter and 3/4 inch thick.
Cut dough into rounds with a 2-inch cookie cutter.
Gently press the excess dough together, and cut several more biscuits.
Gently press the remaining excess dough together one more time, and cut one more biscuit.
Transfer biscuits to a parchment-lined baking sheet; generously brush tops with cream.
Bake until golden brown, 24-26 minutes .
Place biscuits on a wire rack to cool slightly.","url":"https://recipe.bluelayer.org/recipe/41577/molasses-biscuits"},{"id":"41553","title":"Flaky Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix.
Cut butter into 1tablespoon pieces and add to dry ingredients.
Toss once or twice to coat pieces of butter.
Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together.
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade.
Pulse 3 times at 1second intervals to mix.
Cut butter into 1 tablespoon pieces and add to work bowl.
Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough).
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle.
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/41553/flaky-pie-dough"},{"id":"41522","title":"German Chocolate Cake Sundae","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
sugars, granulated
syrups, corn, light
cream, fluid, heavy whipping
vanilla extract
salt, table
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350.
Spread the coconut and pecans in 2 separate pie plates.
Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant.
Let the coconut and pecans cool, then coarsely chop the pecans.
Meanwhile, in a large saucepan, combine the granulated sugar with the light corn syrup and 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar.
Wash down the side of the pan with a wet pastry brush.
Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes.
Remove from the heat and carefully add the cream.
When the bubbles subside, stir to combine.
Add the vanilla and salt and let cool slightly.
Stir in the toasted pecans and all but 1/4 cup of the toasted coconut chips.
Scoop the ice cream into 6 glasses and sprinkle with half of the cookie crumbs.
Top with the warm caramel sauce and the remaining cookie crumbs and coconut.
Serve right away.","url":"https://recipe.bluelayer.org/recipe/41522/german-chocolate-cake-sundae"},{"id":"41486","title":"Metropolitan Life Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425F.
Sift together dry ingredients.
Blend in lard with pastry blender or with finger tips.
Mixture should resemble coarse cornmeal.
Add enough milk to make a soft dough which can be handled, stirring with a fork.
Turn out onto slightly floured board and knead for about 1/2 a minute.
Roll or pat into 1/2 inch thickness.
Cut with 2 inch floured biscuit cutter or glass.
Bake on an ungreased cookie sheet for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/41486/metropolitan-life-baking-powder-biscuits"},{"id":"41405","title":"Baking-Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Into 2 cups of sifted pastry flour, sift and mix one level teaspoon of salt and four level teaspoons baking powder.
Chop in one level tablespoon chilled shortening or butter, wet to a stiff dough with about three-fourths cup milk or half water and half milk.
Toss out on a floured board, pat it down and roll one-half inch thick.
Cut into small rounds and bake in a hot oven (450 F).","url":"https://recipe.bluelayer.org/recipe/41405/baking-powder-biscuits"},{"id":"41393","title":"Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
vinegar, distilled
water, bottled, generic","directions":"Pulse the flour, sugar, and salt in the bowl of a food processor.
Add the butter and shortening; pulse until the mixture resembles coarse meal, 8 to 10 times.
With the processor running, pour in the vinegar, then 1/4 cup ice water; process just until the dough comes together.
(If the dough is still crumbly, add up to 1/4 more ice water, 1 tablespoon at a time.)
Pat the dough into a disk, and wrap in plastic.
Refrigerate the dough until cold, at least 1 hour and up to 1 day.
The dough can also be frozen up to 1 month; thaw completely in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/41393/pie-pastry"},{"id":"41380","title":"Homemade Sweet Potato Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sweet potato, raw, unprepared
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine the first 3 ingredients; cut in the butter with a pastry blender until crumbly.
Stir together the sweet potatoes and the buttermilk; add to the dry ingredients and stir just until moist.
Turn dough onto lightly floured surface and knead 3 to 4 times.
Pat or roll to 1/2-inch thickness.
Cut the dough with a 3-inch cutter and place biscuits on a lightly greased baking sheet.
Bake at 425F for 10 to 15 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/41380/homemade-sweet-potato-biscuits"},{"id":"41360","title":"Florentine Squares","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
sugars, granulated
butter, without salt
nuts, almonds
pascha, organic bitter-sweet dark chocolate chips,","directions":"Adjust rack to lower third of oven and preheat oven to 400 degrees F. Line a 12-x-15 1/2-x- 1/2-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end.
Batter: Pour the cream, corn syrup, and sugar into a 1 1/2-quart heavy-bottomed saucepan.
Stir to combine, then add the butter.
Stir over medium-low heat until the butter melts.
Then raise the heat to medium, and stir constantly with a wooden spoonespecially toward the end of cookingto prevent scorching.
Cook until the mixture reaches 238 degrees F, the soft-ball stage, on a candy thermometer, about 10 minutes; the mixture will appear between ivory-and straw-colored.
Remove from heat, and stir in almonds.
Pour the mixture onto the center of the foil-lined baking sheet, and spread it in as thin a layer as possible.
A pool about 8 inches in diameter is fine.
Bake for 3 minutes; then spread the liquid mixture more evenly over the baking sheet.
If the mixture still does not completely cover the baking sheet, bake another minute, then tilt the baking sheet to allow the mixture to spread evenly.
Bake for about 5 to 6 minutes total, or until golden but not dark brown.
Though the mixture bubbles while baking, the bubbles form more slowly toward the end of the baking time than at the beginning.
Place baking sheet on a wire rack and cool for 2 to 3 minutes.
While the mixture is still warm but no longer liquid, cut 1 1/2-inch squares using a ruler and pastry wheel.
If the mixture is too warm, it will not cut cleanly.
If it is too cool, it will splinter or not cut; in that case return it to the oven for a few seconds to soften it a bit.
Decoration: When the squares are completely cool, place the chocolate in a bowl over water at about 120 degrees F. When about two-thirds of the chocolate has melted, remove the bowl from the water.
With a dry rubber spatula, stir until the liquid chocolate melts the soft or unmelted chocolate that remains.
Fill a small handmade paper cone with the chocolate and snip off the tip.
Pipe thin lines of chocolate back and forth over the squares surface.
Refrigerate the squares briefly, just to set the chocolate.
Remove from the refrigerator and set aside in a cool, dry place.
To store, remove squares from the foil and place them in layers, separated by strips of aluminum foil, in an airtight metal or plastic container in a cool place up to 1 week.","url":"https://recipe.bluelayer.org/recipe/41360/florentine-squares"},{"id":"41340","title":"Whole Wheat Breakfast Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat oven to 220C/425F
Mix the flours, baking powder, baking soda, sugar and salt in a bowl.
Cut butter into little cubes and add to the flour.
Use your hands or a pastry cutter to cut/crumble the butter into the flour until it forms pea size pieces.
Gradually pour in the buttermilk (or buttermilk substitute) and roughly mix in until the dough is just wet.
On a floured surface fold/knead the dough 4-6 times until it just comes together (you want to avoid over kneading to keep the best biscuity texture).
Press the dough out into a flat piece about 2 cm (3/4 in) thick (you can use a rolling pin too)
Dust a biscuit cutter or round cookie cutter with flour and cut out 8-10 biscuits.
(dust the cutter with flour each time).
If you don't have a cutter, use a knife to cut round shapes (or even just square if you're feeling lazy :) Form any leftover dough into a biscuit with your hands.
Arrange the biscuits on a lined baking sheet.
Bake for 15-17 minutes until golden brown.
Brush with a little melted butter and enjoy!","url":"https://recipe.bluelayer.org/recipe/41340/whole-wheat-breakfast-biscuits"},{"id":"41327","title":"Buttermilk-Thyme Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
spices, thyme, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425.
In a large bowl, combine flour, thyme, baking powder, salt, and baking soda.
Using a fork or pastry blender, cut butter into flour until mixture resembles coarse meal.
Mix in buttermilk until a sticky dough forms.
(You may need to add up to 1 tablespoons more buttermilk.
).
Drop 8 mounds (about 1/3 cup apieces) on to a nonstick baking sheet; lightly pat tops to flatten slightly.
Bake until golden brown, about 15 to 20 minutes, rotating sheet halfway through.
Transfer to rack to cool slightly, but serve warm.","url":"https://recipe.bluelayer.org/recipe/41327/buttermilk-thyme-drop-biscuits"},{"id":"41282","title":"Bacon-Cheddar Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
lard
bacon, meatless
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 425.
Lightly grease a large baking sheet and set aside.
In a large bowl, whisk together the flour, baking powder, salt and cayenne.
Add the lard by cutting it into the flour with a pastry blender (or two knives) until the mixture resembles wet sand.
Add the bacon, cheese and milk and stir until the dry ingredients are just moistened.
Transfer the dough to a lightly floured surface and knead 4 to 5 times--no more or the biscuits will become tough.
Gently pat the dough into a round about 1/2 inch thick, and cut out rounds with a 2-inch-round biscuit cutter.
Pat the scraps together and repeat.
Arrange the biscuits on the prepared baking sheet about 1/2 inch apart and bake in the upper third of the oven until golden brown, about 12 to 15 minutes.
Serve warm, or let cool and store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/41282/bacon-cheddar-biscuits"},{"id":"41240","title":"Blackberry Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
sugars, granulated
salt, table
salt, table
water, bottled, generic
blackberries, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
syrup, maple, canadian
goji berries, dried
cream, whipped, cream topping, pressurized","directions":"Sift together flour and salt in a mixing bowl.
Cut in shortening with a pastry blender until mixture resembles large coarse crumbs.
Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).
Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other.
Chill dough for 1 hour, then roll out ball to a 8\" or 9\" circle.
Now, mix sugar, butter and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
Mix some of the \"crushed berries\" into the simple syrup.
Mound about a cup of the berry mixture onto the circle of dough, fold over the edges to enclose the filling.
Repeat until all dough and berries are used.
Preheat oven to 350f degrees.
The enclosed bundles of berries are placed in a 9x13 baking pan.
Over this a syrup is poured to the depth of the first knuckle of my grandmother's index finger (maybe about one inch).
I'm guessing it was a simple sugar syrup, but maybe with the addition of some smashed blackberries.
All of this was cooked in a 350F (180C) oven until it looked REALLY good--brown and bubbly--with the whole house smelling heavenly.
Seenote; Simple Syrup 2 1/2 cups sugar 3/4 cups light corn syrup 1 1/4 cups water Combine all ingredients in a large saucepan.
Stir over low heat until sugar is completely dissolved.
When clear, wash down sides of pan with a brush dipped in cold water.
Cover saucepan for 5 minutes to allow steam to dissolve any remaining sugar crystals.
Uncover and increase the heat.
Boil without stirring for 5 minutes.
Cool, pour into jars, and cover tightly.
Store at room temperature.
Makes about 2 3/4 cups.","url":"https://recipe.bluelayer.org/recipe/41240/blackberry-dumplings"},{"id":"41238","title":"Grandmother's Super Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"preheat oven to 350 F degrees (Fahreinheit).
pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
Add water.
mix gently with fork until dough comes away from the sides of bowl.
(you may need more water) be very gentle, and try not to mix too much.
transfer half of dough to a sheet of wax paper lightly sprinkled with flour.
sprinkle a little flour onto top of pie dough.
cover pie dough with another sheet of wax paper.
roll out so the pie crust is level, and not too thick in one place, or too thin in another.
(about 11 or 12 inches in diameter).
peel off top layer of wax paper from dough, and place pie pan on top of dough.
carefully slide your hand underneath bottom layer of wax paper, and flip.
Then,carefully peel the wax paper from pie dough, and ease into pan.
repeat steps 4-8 with other half of dough.
Bake for 15 min, or so or until golden brown in color.
Fill with any pie filling!","url":"https://recipe.bluelayer.org/recipe/41238/grandmothers-super-flaky-pie-crust"},{"id":"41230","title":"Tart and Pie Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Have measured: 1/2 cup ice-cold water.
Mix together: 2 cups all-purpose unbleached flour, 1/2 teaspoon salt (omit if using salted butter).
Add: 12 tablespoons (1 1/2 sticks) cold butter, cut into small (1/4-inch) cubes.
Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces.
This will take 1 or 2 minutes.
(Or mix for no more than a minute, at medium-low speed, in a stand mixer fitted with the paddle attachment.)
Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps.
(In the mixer, turn the speed to low and pour the water down the sides of the bowl, mixing for 30 seconds or less.)
Keep adding water if needed.
Divide the dough in two, bring each part together into a ball, and wrap each ball in plastic.
Compress each ball, and then flatten them into disks.
Let rest, refrigerated, for 1 hour or longer.","url":"https://recipe.bluelayer.org/recipe/41230/tart-and-pie-dough"},{"id":"41196","title":"Quick Cheese Biscuits (Oamc)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, parmesan, hard
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450F.
Combine flour, baking powder and salt.
Stir in cheddar.
Cut in butter using pastry blender or 2 knives until coarse crumbs form.
Using fork, stir milk into flour mixture until a soft dough forms.
Do not overwork or overmix dough.
Drop dough in heaping tablespoonfuls, 1in apart on ungreased baking sheet.
Bake 15 minutes.","url":"https://recipe.bluelayer.org/recipe/41196/quick-cheese-biscuits-oamc"},{"id":"41187","title":"Walnut and Dried Cherry Rugelach","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cottage, creamed, large or small curd
salt, table
cherries, sweet, raw
nuts, walnuts, english
cherries, sweet, raw
sugars, granulated
spices, cinnamon, ground","directions":"Combine dough ingredients in food processor or blender until smooth dough forms.
Divide dough into 4 pieces, forming each piece into a 5-inch disk.
Wrap each disk in plastic and refrigerate 3 hours or overnight.
Preheat overn to 375F.
On lightly floured surface, roll out piece of dough into an 8-inch circle, 1/8-inch thick.
Spread 2 Tbsp of jam onto each circle.
Sprinkle each circle with 1/4 of walnuts and 1/4 of cherries.
Cut each circle into 8 wedges using a sharp knife or pastry wheel.
Starting with the outside edge, roll each wedge, enclosing the filling.
Place point side down onto greased cookie sheet.
Combine sugar and cinnamon and sprinkle onto each pastry.
Bake until golden brown, approximately 35 minutes.
Let pastries rest approximately 10 minutes before removing from cookie sheet.","url":"https://recipe.bluelayer.org/recipe/41187/walnut-and-dried-cherry-rugelach"},{"id":"41091","title":"Uncle Bill's Pie Pastry That is Flaky","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a mixing bowl, sift together flour and salt.
Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
Add ice water gradually, stirring with a fork until dough forms.
Remove dough to a lightly floured surface and knead until dough is smooth.
Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
Crimp the edges in a decorative pattern.
Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
Place the pie shell in the refrigerator for at least 30 minutes to chill.
Preheat oven to 375F.
Remove pie shell from fridge with the beans and bake for 20 minutes.
Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
Cool on a wire rack.
Continue with whatever filling you decide to use.","url":"https://recipe.bluelayer.org/recipe/41091/uncle-bills-pie-pastry-that-is-flaky"},{"id":"41044","title":"Creme Brulee Dessert Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
vanilla extract
spices, cinnamon, ground","directions":"Using a wooden spoon, combine sugar and water in a large saucepan over a high heat, stirring constantly.
Use a dampened pastry brush to brush any stray sugar particles off the sides of the pan.
Continue to stir until mixture forms a caramel like mixture of darkened amber color.
Remove from heat and GRADUALLY add cream, stirring like a madwoman/madman after each addition.
Add cinnamon and vanilla and return to the heat for one minute.
Keep stirring!
(make sure that you do not leave it on the heat any longer!).
Keep on stirring and serve as desired.","url":"https://recipe.bluelayer.org/recipe/41044/creme-brulee-dessert-sauce"},{"id":"41041","title":"Amazing Apple Cobbler","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
apples, raw, with skin
spices, cinnamon, ground","directions":"Heat oven to 350 degrees.
Place butter in 13x9-inch baking dish; place in oven to melt.
In medium saucepan, combine sugar and water; heat until sugar dissolves, stirring frequently.
Set aside.
Place flour in medium bowl.
With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Add milk; stir with fork just until mixture begins to pull away from sides of bowl.
On lightly floured surface, knead dough just until smooth.
Roll out dough to 12x10x1/4-inch rectangle.
In medium bowl, combine apples and cinnamon; stir to mix.
Sprinkle apples evenly over dough.
Beginning with long side, roll up jelly-roll fashion.
Cut into 16 slices.
Arrange slices in baking dish over melted butter.
Pour sugar syrup carefully around and over rolls.
(This looks like a lot of liquid, but crust will absorb it.
).
Bake at 350 degrees for 40 to 45 minutes or until golden brown.
Cool 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/41041/amazing-apple-cobbler"},{"id":"40986","title":"Almond Brittle (Croccante)","ingredients":"nuts, almonds
nuts, almonds
sugars, granulated
water, bottled, generic","directions":"Preheat oven to 400 F. Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes.
Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes.
It should register 238 F on a candy thermometer, or soft ball stage.
Brush excess crystals off the sides of the pot with a wet pastry brush if necessary.
Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Immediately add the almonds to the pot and stir quickly to incorporate.
Turn out onto the prepared cookie sheet, spreading quickly to an even thickness.
Allow the brittle to cool completely, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/40986/almond-brittle-croccante"},{"id":"40977","title":"Sugar Pastry Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
water, bottled, generic","directions":"Mix flour and salt.
Add butter by rubbing it with your hands.
Add sugar.
MIx very well using hands.
Add 4 tbsp of water.
Chill for 20 minutes.
Form into cookies.
Bake in the oven till golden brown.","url":"https://recipe.bluelayer.org/recipe/40977/sugar-pastry-cookies"},{"id":"40921","title":"Chinese Flaky Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
water, bottled, generic
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite","directions":"To make the outer dough, combine the flour, sugar, and salt in a food processor and pulse 2 or 3 times to combine.
Sprinkle in the pieces of lard and process for 10 seconds to blend well, or until the mixture looks like coarse meal.
(Alternatively, put the ingredients in a bowl and use a pastry blender or your fingers in a quick rubbing motion to combine the flour and shortening.)
Transfer the mixture to a bowl, make a well in the center, and work in the water 1 tablespoon at a time.
Use a spatula or wooden spoon to stir, fold, and push the ingredients into a ragged mass.
Transfer to a lightly floured work surface and gently knead for about 2 minutes to create a very soft , smooth, and slightly elastic dough.
Press your finger into the dough; it should slowly bounce back, leaving a faint indentation.
Cover with plastic wrap or an inverted bowl and set aside at room temperature to rest for 20 to 30 minutes.
Meanwhile, to make the inner dough, put the flour in the food processor and sprinkle in the lard pieces.
Process for 10 seconds to blend and generate a mealy, lumpy, very soft mixture.
Transfer to a bowl (the same one as before is fine) and use the spatula to mix and combine well.
(Alternatively, put the ingredients in the bowl and use the spatula or back of the wooden spoon to mash the ingredients together until no flour is visible.)
It will resemble soft cookie dough.
Gather and pat the dough into a rough ball.
Push it from the bowl onto a lightly floured work surface.
Gently pat and roll the dough into a smooth ball and set aside.
Wrap in plastic wrap if the outer dough needs to rest longer.
To encase the inner dough in the outer dough, roll the outer dough into a 6- to 7-inch-diameter circle.
(Try your best to work on a minimally floured surface at all times, to prevent the dough from absorbing too much flour and toughening.)
Center the ball of inner dough on top and then gently pull up and press the outer dough, pinching the ends together to completely encase the inner dough.
Hold the dough in both hands to make this easier.
Use a rolling pin to gently roll the dough into an oblong, about 8 inches wide and 12 inches long.
Start each pass from the center and move toward one of the edges before rolling back again.
Try to square off the sides and lift up the dough occasionally to prevent sticking.
If a bit of the inner dough leaks out, pat some flour on it to seal.
Fold the dough into thirds, like a letter, with one end toward the middle and the other end on top to cover, resulting in a rectangle about 8 inches wide and 4 inches long.
Turn the dough 90 degrees so that one of the unfolded sides points at you.
Roll the dough out again to an 8 by 12-inch rectangle, and fold again into a letter.
Wrap in plastic wrap and allow to rest in the refrigerator for 1 hour, or overnight, before using.
See the following recipes for details on how to manipulate the dough into patterned layers.","url":"https://recipe.bluelayer.org/recipe/40921/chinese-flaky-pastry"},{"id":"40891","title":"Blueberry Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw","directions":"Combine flour, salt and baking powder.
Work in the butter with a fork, or a pastry blender.
Add milk, stirring just to moisten.
Carefully fold in the blueberries.
Drop by tablespoon onto greased baking sheet.
Bake at 375 for 12 to 14 minutes or until
lightly browned.","url":"https://recipe.bluelayer.org/recipe/40891/blueberry-drop-biscuits"},{"id":"40860","title":"True Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table","directions":"Sift/sieve the flour into a bowl and add the pinch of salt.
Put aside for the moment.
Make some space in the fridge, if necessary, for the bowl youre about to use in case you quickly need to chill the mixture.
Using butter, grease the baking tray well and put it aside for the moment.
Yield for fingers (much preferred) is around a 7 to 8 inch square.
For Petticoat Tails it will yield a chunky 8 inch circle.
Pre-heat the oven (Gas Mark 3 (325F / 165C degrees)).
Put the butter (if using unsalted butter then ADD a pinch of salt to it) into a medium-size mixing bowl and mash it with a fork until it is soft and creamy without lumps.
But don't let your hand heat warm it so much it starts to get runny.
If you do, then put the bowl complete with butter & fork into the fridge for 5 - 10 minutes to cool it, then take it out and mash quickly again until smooth and creamy with no lumps.
Add the sugar and mix it in well, and quickly.
Add the salted flour a VERY little at a time - mixing it in with the fork to start with, but do this quickly.
Knead well (on a very lightly floured surface).
I was advised: knead for several minutes, and that the longer you knead, the better the shortbread will be.
I usually aim for kneading for anything up to 10 minutes as I was told to, but get fed up after 7 minutes and reckon it can't make THAT much difference!
What is very important is: Don't allow the mixture to become too warm from your body heat whilst kneading.
If it does, as before, put it into the fridge for a couple of minutes to chill it slightly before resuming.
If you do find the need to chill it, as I often do on a hot day, then do knead it for at least a minute or so before rolling it.
Something I should add despite the copious over-instruction here: I've never owned a rolling pin until a couple of days ago.
I don't know if using one will affect the texture, but I always used to pat it down as best I could with my palms.
Roll the mixture out to shape and size of the tray.
For fingers, roll out to about 1/2 inch thick or perhaps even slightly thicker (this sounds awfully thick I know!, but it is important as if you go thinner it will affect the texture, and amazingly, the taste).
For petticoat tails it needs to be a little under 1/2 inch thick to yield a chunky circle of about 7 to 8 inches.
For fingers: prick all over with a fork and put it into baking tray.
Do try to use one that can fit exactly, or one that at least three sides of the mixture fit snugly against, as any outer edges that don't butt right up against the sides of a tray tend to get a bit over-baked.
For petticoat tails: using fork prongs, from the outer edge towards the centre, indent the top about a 1/2 inch all the way round to give it a nice crinkly edge - sort of like the teeth on a cogwheel, then prick all the way round the middle ideally rotating the fork or the pastry (or yourself!)
to give a pretty effect when cut.
Carefully lift and support the decorated circle and place and fit snugly into the circular baking tray.
Score lightly (to about halfway downwards to bottom of the tray) into eight equal segments.
Bake until golden brown for about 45 minutes at Gas Mark 3 (325F / 165C degrees).
Do keep an eye on it!
Petticoat tails seem to require a little less baking time.
Hard to describe the colour to bake until.
From experience I know what colour I'm looking for - you don't really want it to be undercooked, but when it's starting get a bit dark around the edges it's probably beginning to get a bit overdone already.
Basically cook until it's just starting to darken round the edges then get it out quick and cool it - I usually place the hot tray on a very cold surface until cool.
Whilst still quite warm in the tray, mark across and cut into finger-shaped pieces (if not making petticoat tails) - but leave them there in the tray, cut and together until fully cold.
For petticoat tails it's customary to sprinkle liberally with castor sugar.
Sorry to be such a pedant about this recipe!
I feel a bit like a mother hen clucking about \"must do this -- \", \"should do that -- \" :) But it is worth taking some care over as the resulting shortbread will be so good you'll be hassled to make it much more often by everyone you share the pieces with :).
SERVING SUGGESTION:.
Just on its own with a nice cup of tea or coffee, but also scrumptious on a plate with and/or dunked into a generous helping of creamy Cornish Dairy ice-cream and strawberries, jam (jelly) or fresh fruit.
Personal Note:.
I live an ultra low-fat, low-sugar (or at least low quantities of sugars at a hit), calorie-controlled lifestyle.
(I'm on maintenance these days rather than reduction - I don't think I dare get any leaner or people would worry!
).
Notwithstanding, I still make and eat pieces of this shortbread occasionally despite the fact that there's nothing remotely low fat, low-sugar or low calorie about it.
At least there's not much salt!
You can make substitutions or add essences and flavourings and it'll probably work out fine but it won't be the same shortbread - it won't taste the same, it won't have the same texture, but the efforts you've put into making it (and clearing up afterwards) will have been the same.
I reckon it's got to be worth trying it without substitutions first time around - you can always give the pieces that you know are much more than you really should be letting yourself scoff to friends and family who will bless you for it!
And you don't NEED to eat them all at once!
- they keep well in a biscuit tin or cookie jar in a cool, dark place for quite a long time (given half a chance!).
I guess you could probably freeze them too (if enough left!
).
ADDITIONS SUGGESTIONS:.
Occasionally just for a change, right near the end of kneading I have added glace cherries, or occasionally sultanas or raisins, sometimes with and sometimes without cinnamon.
Cherries worked ok, but wasnt crazy about the fruit.
You could even split the kneaded mixture in two and do half plain and half with extra stuff then nudge them together in the baking tray for baking.
I've never tried dessicated/flakes coconut or chunky milk/dark chocolate chips or crystallized (candied) ginger pieces perhaps with a bit of ground ginger in with the mix though I've often been tempted to - do let me know how they turn out if you do!
I do know that dipping the tops from above at an angle into good quality melted real chocolate (not baking chocolate) so that the bottom remains uncoated and only half of the top is coated then leaving to cool (that's the tough bit!)
is absolute heaven on earth in the eating.
It also occurred to me while choco-dunking one time to add some dessicated coconut into the chocolate first - but I didn't have any - bet it's nice though!
Do enjoy and best wishes from England - and Scotland!","url":"https://recipe.bluelayer.org/recipe/40860/true-scottish-shortbread"},{"id":"40850","title":"Konafa","ingredients":"phyllo dough
butter, without salt
sugars, granulated
water, bottled, generic
lemon juice, raw
water, bottled, generic
rice flour, white, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
nuts, pistachio nuts, raw
sugars, granulated","directions":"Make Syrup with:.
1 cup sugar.
1/4 cup water.
2 tsp lemon juice.
1 tsp orange blossom water.
Cream Filling.
2 tablespoons ground rice.
1 tablespoons sugar.
1 1/2 cups milk.
2 Tbsp cup heavy cream.
Walnut or Pistachios Filling.
1 cup walnuts and pistachios; chopped.
1 tbsp sugar
Prepare the syrup by combining all and simmering over medium heat until thickened.
Stir in orange blossom water and refrigerate for at least an hour.
Cream filling:.
Mix ground rice and sugar to a smooth paste with 1/2 the milk.
Boil the rest of the milk and add the ground rice paste slowly, stirring continuously.
Simmer until thick.
Let cool, add cream and mix well.
Walnut or pistachio filling:.
Mix the chopped nuts with sugar.
Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible.
Pour melted butter over them and work it in thoroughly.
Put half of the pastry in a large, deep oven dish.
Spread either filling over it evenly.
Cover with the remaining pastry and flattening out with the palm of your hand.
Bake at uncovered 350 degrees for about 20 minutes.
Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
Remove from the oven and immediately pour the cold syrup over the hot konafa.
Serve hot or cold.
It is delicious when still warm.","url":"https://recipe.bluelayer.org/recipe/40850/konafa"},{"id":"40840","title":"Hot Water Pastry","ingredients":"lard
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Place lard in warm bowl, pour boiling water over it.
Cream together with fork.
Sift together Flour, Salt and Baking Powder.
Gradually add into lard mixture.
Mix thoroughly.
Refrigerate until cold.
Roll out on floured board.
Bake in 450 degree oven for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/40840/hot-water-pastry"},{"id":"40749","title":"Pumpkinseed Crackle","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
sugars, granulated
syrups, corn, light
butter, without salt","directions":"Toss the pumpkinseeds with the oil in a large bowl; transfer to a large, heavy-bottomed skillet.
Toast over medium heat, stirring constantly, until the seeds crackle and turn pale golden, about 10 minutes; remove from heat, and stir in the salt.
Transfer to a baking sheet to cool.
Stir together the sugar, 1 1/3 cups water, and the corn syrup in a large, heavy saucepan over medium heat.
Cook, stirring, until the sugar is dissolved, about 3 minutes.
Raise heat to high; dont stir, but occasionally wash down the sides of the pan with a pastry brush dipped in cold water to prevent crystals from forming.
Cook until the mixture registers 260F (hard-ball stage) on a candy thermometer, 10 to 15 minutes.
Meanwhile, butter an 11 x 17-inch rimmed baking sheet; set aside.
Remove the pan from the heat.
Working quickly, stir in the butter and toasted pumpkinseeds until the butter is melted and the mixture is combined.
Immediately pour into the buttered sheet, spreading it with the back of a spoon to form an even layer (avoid touching the syrup with your hands).
Let cool completely on a wire rack.
When the mixture is hard, flex the baking sheet to loosen and remove the crackle; break it into pieces with your hands.","url":"https://recipe.bluelayer.org/recipe/40749/pumpkinseed-crackle"},{"id":"40728","title":"Vanille Kipferl I","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, almonds
butter, without salt
sugars, granulated
sugars, granulated","directions":"Preheat oven to 325 degrees F (170 degrees C).
Line a baking sheet with parchment paper.
Combine flour, 1/3 cup sugar, and ground almonds.
Cut in butter with pastry blender, then quickly knead into a dough.
Shape dough into logs and cut off 1/2-inch pieces.
Shape each piece into a crescent and place on prepared baking sheet.
Bake in preheated oven until edges are golden brown, 8 to 10 minutes.
Cool 1 minute and carefully roll in vanilla sugar mixture.","url":"https://recipe.bluelayer.org/recipe/40728/vanille-kipferl-i"},{"id":"40699","title":"Royal Scotch Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt","directions":"Preheat oven to 300 degrees.
Sift the flour, sugar and salt together.
Add the butter and use your hands or a pastry cutter to combine until the mixture is crumbly.
Work into a ball and knead briefly.
Pat into a 1/4-inch sheet on an ungreased cookie sheet.
Cut the dough into 2-inch diamonds.
Bake for 45 minutes.
Remove from the oven.
Immediately recut the cookies.
Separate carefully and cool on a rack.
Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months.
Defrost 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/40699/royal-scotch-shortbread"},{"id":"40573","title":"4 Ingredient Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
peaches, yellow, raw","directions":"In a mixing bowl, combine flour, sugar, and butter with a pastry cutter until it forms crumbles about half the size of a pea.
Pour the can of peaches into your baking pan and sprinkle flour mixture evenly over the top.
This recipe does take about 45 minutes to bake, just keep watch for the juices to start bubbling and the top to brown.
Bake at 350.
Sorry I forgot to add that in!","url":"https://recipe.bluelayer.org/recipe/40573/4-ingredient-peach-cobbler"},{"id":"40553","title":"Peanut Caramels","ingredients":"oil, olive, salad or cooking
sugars, granulated
sugars, brown
syrups, corn, light
cream, fluid, heavy whipping
butter, without salt
vanilla extract
oil, corn, peanut, and olive
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, combine the granulated sugar, brown sugar, corn syrup, cream, and butter.
Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 246F on the thermometer (15 to 20 minutes), stirring constantly.
Remove the pan from the heat, stir in the vanilla, then blend in the peanuts.
Pour the mixture into the prepared flan form and spread it out rapidly with a wooden spoon.
Let the caramel cool completely at room temperature (2 to 3 hours).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef s knife.
With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
Line 2 baking sheets with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Dip a piece of the peanut caramel into the chocolate, coating it completely.
With a fork or dipper, remove the caramel from the chocolate, carefully shake off the excess chocolate, and turn the piece out onto the paper.
Repeat with the remaining pieces.
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
When the candies are set, place them in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the caramels will keep for 1 month in the refrigerator or 2 months in the freezer.
They are best eaten at room temperature.
Substitute any nuts for the peanuts.
Substitute milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/40553/peanut-caramels"},{"id":"40528","title":"Steamed Shrimp Dumplings Har Gow","ingredients":"onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
water, bottled, generic
crustaceans, shrimp, raw (not previously frozen)
pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
salt, table
spices, pepper, black
cornstarch
soup, chicken broth or bouillon, dry
oil, sesame, salad or cooking
amazonas rainforest product, tapioca starch,
amazonas rainforest product, tapioca starch,
water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder","directions":"For the filling: Mix the chopped green onions and minced ginger with the water for 20 minutes.
Press on the solids to extract as much liquid as possible.
Discard the green onion and ginger, reserving the liquid.
Thaw the frozen shrimp then peel and devein the shrimp.
Rinse under cold running water.
Press down to crush shrimp with a cleaver and cut into 3 small pieces).
Combine the chopped shrimp, minced pork fat, reserved liquid extracted from green onion and ginger, and remaining filling ingredients).
Stir with a pair of chopsticks in one direction for 2 minutes until the mixture becomes sticky.
Set aside.
For the wrapper dough: Measure out wheat starch and 1 1/2 tablespoons tapioca starch in a medium bowl.
Stir in boiling hot water until it is well combined.
Cover the bowl with plastic wrap and let it stand for 5 minutes.
Add the remaining tapioca starch and knead to combine.
Finally, add lard and knead until the dough is smooth.
To prepare the dumplings: Rub a small amount of oil on the dough and divide into 3 equal portions.Cover the rest with a damp cloth while working on one portion.
On an oiled working surface, shape the dough into a log about 1 inch in diameter.
Cut into 5 equal portions.
Roll each one into a ball in your palms.
Press down with a cleaver or pastry scraper into an 11-cm disc.
If it is too hard to flatten, roll it out with a rolling pin.
Place 2 teaspoons filling in the center of the wrapper.
Starting from the right side, fold slightly the back to form 11-12 pleats.
Press the front against the back to seal.
Repeat with the remaining dough and filling.
(See the related blog post for a link to video instructions on folding the dough.)
Place dumplings on parchment paper squares on a steamer rack and brush the dumplings with garlic oil.
Fill the steamer with 3 cups of cold water.
Bring water to a boil over high heat.
Place the steamer rack in the steamer and steam for 5 minutes.
Remove from heat and place steamed shrimp dumplings on a serving plate.
Yummy!
Notes: 1.
Make sure to use the boiling hot water to make the dough.
If in doubt, heat the warm water in the microwave oven to make sure the temperature of the water reaches the boiling point.
Cover the unused dough with a damp cloth to avoid cracking.
To make the garlic oil, mix 1 tablespoon freshly minced garlic with 1 1/2 tablespoons corn oil.
Microwave for 30 seconds.
Stir and microwave for another 30 seconds.","url":"https://recipe.bluelayer.org/recipe/40528/steamed-shrimp-dumplings-har-gow"},{"id":"40482","title":"Chive and Cheddar Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
leavening agents, baking soda
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
chives, raw
cream, fluid, heavy whipping","directions":"Preheat oven to 450-degrees F.
In a large bowl combine dry ingredients together (flour - baking soda).
Cut in butter using two knives or a pastry cutter until mixture is about the size of peas.
Stir in buttermilk, cheese and chives, stirring with a fork to form a loose dough.
Turn dough out onto a floured board, kneading dough a few times (about 10) and then pat into a 6-inch x 9-inch rectangle; fold into thirds like a letter and then pat into a 6 x 9 inch rectangle again.
Dip edges of 3-inch biscuit cutter into flour (I used a coffee mug) and cut out 6 biscuits; transferring biscuits to a cookie sheet that has been sprayed with Pam or lined with parchment paper.
Form and cut dough for another biscuit or two (I ended up whit 7 biscuits).
Brush tops of biscuits with cream.
Bake for 14-16 minutes or until biscuits are browned.","url":"https://recipe.bluelayer.org/recipe/40482/chive-and-cheddar-biscuits"},{"id":"40443","title":"Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated","directions":"Preheat the oven to 400F.
Measure and mix together in a large bowl: 2 cups unbleached whole-wheat pastry flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup sugar.
Stir in: 1 1/3 cups cream.
Mix until the dough just starts to come together; it will be sticky.
Turn it out onto a floured surface and knead briefly, just enough to bring the dough completely together.
Pat it into an 8-inch circle.
Brush with: 2 tablespoons butter, melted.
And sprinkle with: 1 1/2 tablespoons sugar.
Cut the circle into 8 wedges and place the wedges 1 inch apart on a baking sheet lined with parchment paper or a silicone liner.
Bake for 17 minutes or until golden brown.
To the dry ingredients, add 1/2 cup chopped dried fruit (apricots, nectarines, or pears) or whole dried cherries, cranberries, raisins, or currants.
Add the grated zest of a lemon or an orange.
Cut out individual scones with a round cutter, or cut the scones into smaller shapes.
Substitute unbleached all-purpose flour for whole-wheat flour.","url":"https://recipe.bluelayer.org/recipe/40443/scones"},{"id":"40411","title":"Cran-Apple Cobbler","ingredients":"apples, raw, with skin
cranberries, dried, sweetened
sugars, granulated
wheat flour, white, all-purpose, unenriched
orange juice, raw
orange juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375F.
Grease a 9-inch round cake pan or pie plate.
In a large saucepan, combine the apples, cranberries, sugar, flour, orange zest, and orange juice.
Bring to a boil; lower heat, cover, and simmer for about 3 minutes, stirring occasionally, until apples are nearly tender.
Spoon into prepared baking pan; set aside.
To make the topping: in a mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut in the butter using a pastry blender until mixture is crumbly.
Add in milk and stir until a soft dough forms.
Drop dough by spoonfuls over the hot apple mixture.
Bake, uncovered, for 35 minutes or until topping is golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/40411/cran-apple-cobbler"},{"id":"40356","title":"Dutch Apple Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Preheat oven to 350.
Mixe one cup flour and 1/3 cup sugar in mixing bowl.
Cut in butter, using pastry blener or crisscrossing 2 knives, until crumbly.
Press in ungreased square baking pan, 9 x9 inches.
Bake 25 minutes.
Mix 1/3 cup sugar, 2 tbsp flour and cinnamon in a small bowl.
Stir in apples to coat.
Spoon over baked layer.
Sprinkle with crumb topping.
Bake 35- 40 minutes or until topping is light brown and apples are tender.
Cool completely.
For bars cut into 4 x 4 rows.","url":"https://recipe.bluelayer.org/recipe/40356/dutch-apple-bars"},{"id":"40344","title":"Fresh Blackberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cream, fluid, heavy whipping
blackberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
lemon juice, raw
butter, without salt
sugars, granulated","directions":"For the dough: In a large bowl, whisk together the flour, sugar and salt and then cut in the butter with a pastry blender or your fingers until the mixture resembles a bowl of coarse crumbs (most about pea sized).
While stirring with your fingers or a fork, sprinkle in the heavy cream and keep sprinkling and stirring until the dough feels a bit moist and starts to hold together when you press it in your fingers.
You may not need all the cream, you may need a bit more.
Just go slowly and test a bit at a time!
When the dough starts to hold together when you press it, divide it into 2 portions and wrap each half in plastic wrap, pressing into a thick round disk shape.
Place the plastic wrapped disks in the fridge to chill for at least 30 minutes or overnight.
For the pie: Preheat the oven to 450 degrees F. Line a baking sheet with foil and place that in the oven to preheat also.
Place it on a rack on the top 1/3 of the oven (this is to help catch drips).
Grab a 9 deep-dish pie plate and set it aside for a bit later.
In a large bowl, toss together the berries, and the rest of the filling ingredients except for the butter and cinnamon/sugar.
On a well floured surface, roll out one half of your pie dough to about an 11 circle.
Carefully transfer it to your pie plate and press it firmly into the bottom and sides.
Trim the crust to just the edge of the pie plate and place the pie plate in the fridge.
Re-flour your surface and roll out the other half of your dough into another 11 circle.
Remove the pie plate from the fridge and dump the berry mixture into the crust.
Dot the top of the berry mixture with the butter bits and then gently lay out the rolled out dough onto the top of the pie.
Press this crust down gently around the edges, trim the overhang to about 1 and then fold the top crust under the bottom crust edge, pressing firmly to seal as you go around.
Carefully cut some slits into the top of the pie crust and then sprinkle with a bit of cinnamon and sugar if youd like.
Cover the edges of the pie with foil and then place the whole pie into the preheated oven, directly onto the foil-lined baking sheet.
Bake for 30 minutes, remove the foil, and bake for another 10-15 minutes, until the crust is golden brown and the juices are bubbling.
Then remove it from the oven and set it on a cooling rack.
Let the pie cool if you want prettier, firmer pieces.
Serve with ice cream or fresh whipped cream!
Recipe adapted from Sweety Pies.","url":"https://recipe.bluelayer.org/recipe/40344/fresh-blackberry-pie"},{"id":"40338","title":"Big Daddy Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Preheat oven to 425 degrees.
In large bowl, whisk together flour, baking powder, salt and sugar.
Cut in the 1/3 Cup of butter (I cut the butter into very small cubes and then used a pastry blender) until the mixture resembles coarse meal.
Gradually stir in the milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times (I didn't actually do this, I just patted it into a nice smooth mound and then flattened with my hands to the thickness I wanted - about 3/4 inch thick).
Cut into biscuits (I used about a 2 inch size).
Brush off excess flour and place biscuits onto a lightly sprayed baking pan (I use lightly sprayed foil for easy cleanup).
Brush tops of biscuits with melted butter.
Bake for 10-15 minutes (depending on your oven - I baked mine for about 10 minutes).
I actually lift a biscuit off the pan and see if the bottoms are a nice light golden brown and then I remove from oven.
I had about 9-10 biscuits from this mix.","url":"https://recipe.bluelayer.org/recipe/40338/big-daddy-biscuits"},{"id":"40333","title":"Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
peaches, yellow, raw
cornstarch
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
butter, without salt","directions":"PIE CRUST:
Sift the flour and salt into a bowl.
Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits.
Stirring with a fork, gradually add enough of the water until the mixture clumps together.
Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour.
COBBLER:
Preheat the oven to 375 degrees F. Roll out the dough to a large square that is 1/8-inch thick.
Using a 3-inch round cookie cutter, cut out 6 circles.
Using a 2-inch cookie cutter, cut out 6 circles and keep cold.
Butter 6 (4-ounce) ramekins.
Place the smaller rounds of dough into the ramekins and press down into the bottom and sides.
Place the ramekins on a baking sheet and place in the oven.
Bake for 10 minutes or until light golden brown.
Remove from the oven and cool completely.
In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon.
Fold in the butter.
Divide the peach mixture between the 6 ramekins.
Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins.
Pinch the dough firmly onto the top edge of the dish.
Cut a few slits in the top of the dough.
Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25 to 30 minutes.
Remove the cobbler from the oven and sprinkle with cinnamon.","url":"https://recipe.bluelayer.org/recipe/40333/peach-cobbler"},{"id":"40313","title":"Master Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
butter, without salt
salt, table
sugars, granulated
water, bottled, generic","directions":"Cube butter into 1/4 or 3/8 inch pieces.
Place in small bowl and refrigerate.
Measure one 1/2 cup of vegetable shortening and refrigerate.
Mix salt in ice water and keep chilled in refrigerator.
In a food processor combine flour and sugar.
Pulse two or three times to mix well.
Add butter to processor and pulse several times.
Add shortening and pulse until the mixture looks coarse and pale yellow.
Place mixture into a large bowl and add three tablespoons of ice water.
Knead the dough and water mixture until a loose ball forms.
Add water one tablespoon at a time until mixture comes together.
Be careful not to over knead as this will make a less flaky crust.
Form pastry into a ball with your hands and divide into two pieces, one slightly larger than the other.
Press into small disks on a sheet of wax paper and refrigerate for at least 30 minutes.
Roll disks out on floured wax paper until the pastry is about 12 inches round and about 1/8 inch thick.
Transfer to pie pan.
Fill with fruit and add top crust.
Cut vents to allow steam to escape.","url":"https://recipe.bluelayer.org/recipe/40313/master-pie-crust"},{"id":"40304","title":"Basic Low Carb Pie Crust Recipe","ingredients":"beverages, protein powder whey based
wheat flour, white, all-purpose, unenriched
nuts, almonds
lard
water, bottled, generic","directions":"Mix together whey protein pwdr (or possibly soy flour), oat flour, and almond flour.
Cut shortening or possibly lard into flour mix with two knives or possibly a pastry blender, using a \"cutting\" motion.
It will resemble peas when done.
Add in water, 1 Tbsp.
at a time till dough can hold together.
Chill until chilled for easier handling.
This dough can be rolled out by putting between two pcs of waxed paper, or possibly you can put the dough in a 9-inch pie plate and pat it up the sides to the rim.
Spray Pam on a pie plate (glass/Pyrex works best) before putting crust in.
Oil your hands to make it easier to manage dough if you are using the patting method.
If you take the pie crust over the rim, be sure to put aluminum foil or possibly pastry rim-guards around edges to prevent it browing too much before pie filling is done.
Pour filling into crust and bake per directions.
If you need a completely baked crust (for cream fillings or possibly no-bake cheesecake etc.
), pierce crust with a fork and bake at 350 degrees for 5 - 10 min.
Watch it closely to prevent burning!
This recipe yields 1 crust; entire crust has 30 grams carbs made with whey pwdr or possibly 37 grams carbs made with soy flour.
Note 1: Keep in mind whey protein pwdr is 2 grams of carbs or possibly less (many are zero carb) and shouldn't be confused with \"sweet whey\" found in many health food stores (it's very high carb.)
Note 2: To add in flavor to the regular pie crust recipe, add in any ONE of the following (and if your filling is a sweet one, a Tbsp.
of Splenda can be nice as well): o 2 tsp.
lemon peelo 1 tsp.
orange peelo 2 Tbsp.
baking cocoao 2 tsp.
cinammono 1/4 tsp.
nutmego 1 tsp.
instant coffee to water
Yield: 1 crust","url":"https://recipe.bluelayer.org/recipe/40304/basic-low-carb-pie-crust-recipe"},{"id":"40288","title":"Buttermilk Biscuits Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat the oven to 425 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper; set aside.
Whisk the measured flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine.
Add the butter pieces and toss to just coat them in the flour mixture.
Place the bowl in the freezer for 10 minutes.
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until its in pea-size pieces.
Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
Generously dust a work surface with flour.
Scrape the dough out onto the surface and dust the top with more flour.
Using floured hands, gently pat the dough into a 1-inch-thick circle.
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the doughdo not twist the cutter, or the biscuits will not rise properly).
Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart.
Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits.
Repeat as needed until you have 8 total.
Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
Transfer to a wire rack to cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/40288/buttermilk-biscuits-recipe"},{"id":"40280","title":"Sweet Cherry Crisp","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
cherries, sweet, raw
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, almonds","directions":"Preheat the oven to 350 degrees F, then lightly grease a 13\"x9\" baking pan, preferably glass.
In a large bowl, whisk together the sugar & the 3 tablespoons of flour, then add the cherries & stir, tossing gently to coat before spooning the cherry mixture into the prepared pan.
In a medium bowl, combine the oats, brown sugar & the 1/4 cup of flour, then using a pastry blender, cut in the butter until mixture is crumbly.
Stir in the almonds & then sprinkle evenly over the cherry mixture.
Bake about 30 minutes or until hot & bubbly & the topping is golden brown.
Remove from the oven to a wire rack & let stand 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/40280/sweet-cherry-crisp"},{"id":"40263","title":"Streusel Apple Pie Topping","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, walnuts, english
apples, raw, with skin","directions":"Stir together flour and sugar in a bowl.
Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs.
Stir in walnuts and apples.
To use, sprinkle the mixture evenly over an apple pie, and bake according to recipe directions.","url":"https://recipe.bluelayer.org/recipe/40263/streusel-apple-pie-topping"},{"id":"40207","title":"Baklava","ingredients":"water, bottled, generic
sugars, granulated
water, bottled, generic
phyllo dough
margarine, regular, 80% fat, composite, stick, without salt
nuts, pistachio nuts, raw
sugars, granulated
water, bottled, generic","directions":"----------The Syrup----------.
Boil the water and sugar for 2 minutes.
Add the rose water.
Cool and then refrigerate.
-----------The Filling--------------.
Grind the nuts, sugar and rosewater together in a food processor or blender until of a pasty consistency.
------------Assemble-----------.
Brush oblong cake pan with melted margarine.
Place a sheet of phyllo in the pan, brush with margarine and continue this until you have used half the phyllo and half the margarine.
Sprinkle the filling evenly over the top.
Layer the rest of the phyllo and margarine, brushing the top with margarine.
Preheat oven to 350F.
Cut 1 inch wide strips to the bottom of the pan, and then cut on the diagonal to make diamond shapes.
Bake for 30 minutes, then reduce the heat to 300F and bake about 10 minutes more, or until golden brown.
Re-cut the pieces you have already cut, then pour the syrup over all.
The syrup will absorb into the pastry.
Let cool at room temperature for several hours before serving.","url":"https://recipe.bluelayer.org/recipe/40207/baklava"},{"id":"40174","title":"Bisquick Clone","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Mix together dry ingredients.
Add oil and combine using pastry cutter or 2 knives.
Use in place of bisquick in any recipe.","url":"https://recipe.bluelayer.org/recipe/40174/bisquick-clone"},{"id":"40146","title":"Seeded Crackers","ingredients":"seeds, sesame seeds, whole, dried
spices, poppy seed
spices, caraway seed
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Position a rack in the lower third of the oven and heat the oven to 450F.
Make the topping:.
In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds.
Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.
Make the dough:.
In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt.
Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough.
Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
Set the dough on a lightly floured work surface and portion it into thirds.
Pat each portion into a square.
Set two squares aside and cover with a clean towel.
Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long.
Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface.
Sprinkle with 1/4 teaspoons of the kosher salt.
With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches.
Dont bother trimming the edges; rustic edges add character.
Transfer to an unlined baking sheet.
Bake until nicely browned, about 10 minutes.
Let cool on a wire rack.
While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough.
Store the cooled crackers in a zip-top plastic bag.
Theyll keep for up to a week.
Variations.
Rosemary & Sea Salt Crackers: Add 2 Tbs.
chopped fresh rosemary to the dry ingredients in the dough.
Skip the seed topping and instead sprinkle each batch of crackers with 1/4 teaspoons fine sea salt.","url":"https://recipe.bluelayer.org/recipe/40146/seeded-crackers"},{"id":"40125","title":"Apricot Almond Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
nuts, almonds
sugars, granulated
leavening agents, baking soda
apricots, dried, sulfured, uncooked
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 425 degrees.
Grease a large cookie sheet.
In a large bowl combine flour, sugar, baking powder and baking soda.
Using a pastry blender cut in butter, until mixture resembles coarse crumbs.
Stir in apricots and almonds.
Pour buttermilk over flour mixture and stir with fork until the dough comes together.
Turn dough onto a floured surface and knead 4-5 times.
Divide dough in half.
Shape each half into 8\" circles.
Using a floured knife, cut each circle into 8 wedges.
Place wedges onto greased cookie sheet.
Brush tops of scones with milk and sprinkle with sugar.
Bake for 20-25 minutes until toothpick inserted comes out clean.","url":"https://recipe.bluelayer.org/recipe/40125/apricot-almond-scones"},{"id":"40084","title":"Cherry Cobbler (Frozen Cherries)","ingredients":"cherries, sweet, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Set oven to 400 degrees (oven rack to second-lowest position).
Butter a 9-inch glass baking dish.
To make filling: cook all the filling ingredients in a 2-quart heavy saucepan over medium heat, stirring occasionally until the sugar begins to dissolve (about 3-4 minutes).
Spoon the filling into prepared baking dish.
To make the topping: in a medium bowl, whisk together flour, sugar, baking soda, baking powder and salt.
Blend in the cold butter using your fingertips or a pastry blender until mixture resembles coarse meal.
Stir in buttermilk with a fork JUST until combined (do not overmix!
).
Drop the dough in mounds over the filling, leaving space between the mounds.
Lightly sprinkle sugar over the dough.
Bake for about 25-30 minutes, or until the topping id golden brown and the fruit is bubbling.
Cool slightly and serve warm.","url":"https://recipe.bluelayer.org/recipe/40084/cherry-cobbler-frozen-cherries"},{"id":"40052","title":"Peach Shortcake Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peaches, yellow, raw
sugars, granulated
spices, cinnamon, ground","directions":"Combine first five ingredients in large bowl.
Cut in margarine with pastry blender until mixture is crumbly.
Add milk and peaches, stirring just until blended.
Spoon into greased muffin cups (paper liners do not work very well with this recipe).
Sprinkle with topping mixture.
Bake at 400F for 20-25 minutes or until set and golden.","url":"https://recipe.bluelayer.org/recipe/40052/peach-shortcake-muffins"},{"id":"40024","title":"Cheesy Quiche Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cheddar
water, bottled, generic","directions":"Place flour in a large bowl.
Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs.
Stir in the grated cheese.
Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork.
Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl.
Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
Preheat an oven to 375 degrees F (190 degrees C).
Roll out dough, and place in a 9 inch pie/quiche pan.
Use a fork to prick holes over the bottom of the pastry.
Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.","url":"https://recipe.bluelayer.org/recipe/40024/cheesy-quiche-crust"},{"id":"39982","title":"Basic Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"To prepare the dough by hand, combine the flour and salt in a stainless steel bowl, using a pastry knife mix well.
Add the cold butter cubes to the flour and mix in until the mixture begins to resemble a mealy mixture where the butter forms pea sized nuggets plainly visible in the flour.
Add only enough ice water to pull the dough together.
The water should be added to the flour slowly to ensure that only the minimum amount of water is used.
Do not over mix the dough.
When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic and refrigerate for several hours.
When ready to use, lightly flour a pastry board and a rolling pin, and unwrap the dough.
Divide the dough into 2 equal pieces and begin to roll out the first piece into the bottom crust.
Tamp down the dough with the pin and gently begin to roll out into a circular pie shape by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even.
When the dough is rolled out to an even thickness and is about 12 inches and is about 1/8th-inch thick it is ready to be transferred to a 10-inch pie tin.
Lightly butter the tin, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the tin and unroll.
Pierce it in several places with the tines of a fork.
Roll the second half of the pie dough into a round shape slightly larger than the pie pan.
Fill the bottom crust with your chosen fruit filling.
Cover the filling, such as apple, with the top half of the pie dough.
Using both hands, crimp the edges of the two crusts together to seal.
With a sharp knife, make several crosshatch slits in the top crust.
Brush with the egg wash and bake in a preheated 375 degree oven for 35 to 40 minutes.
Remove from the oven and cool for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/39982/basic-pie-dough"},{"id":"39964","title":"Scottish Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Heat oven to 375 degrees.
Lightly grease cookie sheet.
In med.
bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; mix well.
With pastry blender or fork, cut in butter until mixture is crumbly.
Add milk all at once; stir just until dry ingredients are moistened.
On floured surface, gently knead dough 5 or 6 times.
Place on greased cookie sheet; press into a 6\" round, about 1\" thick.
Brush top with melted butter.
In small bowl, combine sugar and cinnamon; mix well.
Sprinkle over top.
Cut into 8 wedges; separate slightly.
Bake for 20-30 minute.
or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/39964/scottish-scones"},{"id":"39962","title":"Creamy Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
vanilla extract","directions":"In a medium saucepan, boil the sugar with the water over high heat, without stirring, until a cherrywood-colored caramel forms, about 10 minutes.
Wash down the side of the pan as necessary with a wet pastry brush.
Off the heat, carefully stir in the scalded cream.
Let cool slightly, then stir in the vanilla.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/39962/creamy-caramel-sauce"},{"id":"39958","title":"Cornmeal Cherry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cornmeal, degermed, unenriched, yellow
butter, without salt
cherries, sweet, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Preheat oven to 425 F; line 2 baking sheets with parchment paper and set aside.
Sift the flour, baking soda and baking powder together into a large bowl; add the salt, 2/3 cup sugar and cornmeal and stir until combined.
Add the butter to the flour mixture and cut in with a pastry cutter until the mixture resembles small peas; mix in the dried cherries.
Make a well in the center and add the buttermilk; mix briefly, just until the ingredients come together; let batter rest for 5 minutes (it will be stiff and slightly sticky).
Gently shape the dough into balls about 2 1/4 inches in diameter and place them on prepared pans about 2 inches apart; sprinkle with the remaining 2 tablespoons sugar.
Place the scones on the middle rack of the oven and immediately turn the oven temperature down to 375F.
Bake for 20 to 25 minutes or until the scones are golden.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/39958/cornmeal-cherry-scones"},{"id":"39872","title":"Salad Oil Pie Pastry","ingredients":"oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Beat oil and water till mixture is THICK and creamy.
Sift flour and salt into a bowl, and pour the oil-water mixture over flour mixture to completely cover flour.
Mix with a fork to form a ball.
Makes pastry for a 2 crust pie.","url":"https://recipe.bluelayer.org/recipe/39872/salad-oil-pie-pastry"},{"id":"39829","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450.
In a large bowl, whisk the flour with the baking powder, sugar, salt and baking soda.
Using a pastry blender or 2 knives, cut in the shortening and the butter until the mixture resembles coarse meal.
Make a well in the center and add the buttermilk.
Using a wooden spoon, stir just until a dough forms.
Turn the dough out onto a lightly floured surface and knead 3 or 4 times.
Pat or roll the dough out to a 1/2-inch-thick round.
Using a lightly floured 2 1/2-inch round biscuit cutter, stamp out 24 biscuits as close together as possible.
Transfer the biscuits to an ungreased baking sheet and bake for 15 to 20 minutes, or until the biscuits are risen and golden.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/39829/buttermilk-biscuits"},{"id":"39814","title":"4/2 - Pie Crust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic","directions":"Measure the first 4 ingredients into a bowl.
Cut in lard until crumbly.
Sprinkle with water.
Stir with fork.
Shape into a ball.
If necessary, a small amount of extra water may be added, about 1/2 tsp at a time.
The less water used, the better.
Makes enough for 2-6 inch single crust pies or 1-6 inch double crust pies.
Set oven at 400 degrees F.
For Single Crust Pie:.
Roll out pastry , turn 6 inch foil pie plate upside down.
Cover with pastry on the OUTSIDE of the pie plate.
Prick all over with fork.
Trim edge and bake about 10 minutes to brown.
Cool and transfer to inside of pie plate.
Fill with desired filling.","url":"https://recipe.bluelayer.org/recipe/39814/4-2-pie-crust-pastry"},{"id":"39803","title":"Crumble Topping","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
nuts, walnuts, english","directions":"Cut all the ingredients together with a fork or pastry cutter until evenly crumbly, and spread over the top of a filled pie.","url":"https://recipe.bluelayer.org/recipe/39803/crumble-topping"},{"id":"39798","title":"Apricot Crumble","ingredients":"apricots, dried, sulfured, uncooked
lemon juice, raw
oats
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
butter, without salt
water, bottled, generic
cream, fluid, heavy whipping","directions":"Preheat an oven to 350 degrees F (175 degrees C).
Grease a 9x13-inch baking dish.
Toss the apricots with the lemon juice in a bowl; set aside.
Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl.
Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs.
Set 2 cups of the oat mixture aside in a bowl.
Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust.
Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes.
Served hot with whipped cream.","url":"https://recipe.bluelayer.org/recipe/39798/apricot-crumble"},{"id":"39759","title":"Williams-Sonoma Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a bowl combine the flour, salt and room-temperature butter with an electric mixer.
Beating slowly at first and then increasing the speed to medium, beat the ingredients, slowly adding the water in a thin stream at the same time, until the ingredients are mixed together into a firm dough and form a ball.
Alternatively, place the flour on a work surface, make a well in the center, and add the salt, room-temperature butter and water.
Using your fingers, combine the ingredients and form the dough into a ball.
Transfer the dough to a work surface, reshape into a ball with the heels of your hands, cover with plastic wrap and refrigerate for 30 minutes.
Using a rolling pin, beat the cold butter between sheets of parchment paper into a rectangle about 3/4 inch thick.
Remove the dough from the refrigerator.
On a floured work surface, roll out the chilled dough into a round about 11 inches in diameter.
Remove the paper from the rectangle of butter, place the butter in the center of the dough round, and fold the edges of the dough over the butter to enclose completely.
Tap the dough with the rolling pin to ensure that it adheres to the butter.
Using the rolling pin and flouring the work surface and pin often but lightly, roll out the dough into a rectangle about 20 inches long by 7 inches wide.
Take care to apply pressure evenly and not to squeeze the butter from the dough.
Keep the ends as square as possible.
Fold the pastry into thirds by folding it toward you and then back over itself.
Firmly gripping the folded rectangle, rotate it 90 degrees so that the seam is on your left.
Roll out the dough into a rectangle of the same size and again fold it into thirds.
You have now completed 2 \"turns.\"
Dust the dough with flour and cover with plastic wrap or with parchment paper and a kitchen towel, tucking the ends in well so that they do not dehydrate.
Let rest in the refrigerator for 1 hour.
Remove the dough from the refrigerator and repeat the rolling and folding to complete 2 more turns.
Again, wrap the dough and return to the refrigerator to rest for 1 hour.
Repeat the process one more time, again completing 2 turns.
Once you have completed 6 turns, the pastry dough is ready to use.
It may be used immediately or stored in the refrigerator, well wrapped, for up to 3 days.
The pastry may be frozen; ideally, for best results, it should be frozen after 4 turns, and the final 2 turns completed after thawing.
To freeze the pastry, wrap airtight in plastic wrap and freeze for up to 2 weeks.
Transfer to the refrigerator for 1 day to thaw, then remove and bring to room temperature before rolling.","url":"https://recipe.bluelayer.org/recipe/39759/williams-sonoma-puff-pastry"},{"id":"39735","title":"Cayenne Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne","directions":"Preheat oven to 350 degrees F.
Cream together the butter and sugar until very smooth.
Sift the flour into the butter mixture and using a pastry mixer (or two forks), work the ingredients into a crumbly but very fine mixture.
Add the cayenne pepper.
On a lightly floured surface, roll dough out to prefered thickness (I usually make mine kind of thin- about 1/8 inch).
Cut into desired shapes and place on a nonstick baking sheet.
Bake until golden brown.
The time will depend on the size and thickness of your shortbreads.
I usually bake mine for about 8 minutes, but if you are unsure, check after 5 minutes to make sure that you don't overbake them.
Cool on racks and enjoy!","url":"https://recipe.bluelayer.org/recipe/39735/cayenne-shortbread"},{"id":"39697","title":"Quick Cream Cheese Pastry (Tart Shells)","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Beat butter and cream cheese in a bowl until smooth.
Add flour; beat just until a soft dough forms.
Form into a ball and wrap in plastic wrap; chill for 1 hour or overnight.
Preheat oven to 425 degrees F/220C.
Shape dough into 1\"/2.5 cm balls.
Place each ball of dough into cups of mini muffin pan.
Dip Mini-Tart Shaper into flour; press into dough to form tart shells.
Pierce shells with a fork.
(If you don't have a Mini-Tart shaper just use your fingers and form into shells).
Bake 10-12 minutes or until light golden brown.
Cool in pan for 5 minutes; carefully remove tart shells from pan.
Cool completely.
Fill as desired.","url":"https://recipe.bluelayer.org/recipe/39697/quick-cream-cheese-pastry-tart-shells"},{"id":"39688","title":"Caramel Sauce","ingredients":"cream, fluid, heavy whipping
sugars, granulated
water, bottled, generic
vanilla extract","directions":"In a small saucepan, heat the cream just until small bubbles appear around the edge.
In a medium saucepan, cook the sugar with the water over high heat until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
Continue cooking, without stirring, until a light honey-colored caramel forms, about 5 minutes.
Remove from the heat and carefully stir in the scalded cream.
Let cool for 1 minute, then stir in the vanilla.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/39688/caramel-sauce"},{"id":"39685","title":"Whole Wheat Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
water, bottled, generic","directions":"Fork-stir flour and salt thouroughly.
Combine oil and water in a measuring cup.
Pour it into the flour mixture.
Pour the pastry mixture into a pie plate.
Flatten it across the bottom and up the sides using your fingers, the back of a spoon or the outside of an empty measuring cup.
Be careful to distribute the pastry evenly.
Bake ar 400 degrees (200 C.) for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/39685/whole-wheat-pie-crust"},{"id":"39679","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt
sugars, brown
honey","directions":"Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.
Put butter, brown sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed.
Reduce speed to low.
Add the flour mixture, and mix until combined.
Turn out dough onto a floured surface and divide into quarters.
Roll out each piece between two sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6 by 3-inch rectangles.
Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers.
Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Remove two sheets of dough from freezer.
Pierce crackers using the tines of a fork.
Transfer to large baking sheets lined with parchment paper.
Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes.
Repeat with remaining dough.
Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/39679/homemade-graham-crackers"},{"id":"39666","title":"Pie Crust/Low-Fat","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 475 degrees.
Mix flour and salt in bowl.
Combine syrup and milk and add all at once to flour mixture.
Stir with a fork til thoroughly mixed.
Shape mixture into a ball and place in between 2 squares of wax paper lightly dusted with flour.
Roll pastry into a circle large enough to fit a 9 inch pan.
Spray pan with nostick spray and arrange pastry in pan.
Cut off edges and press with fork.
Prick bottom all over with a fork.
Bake about 10 minutes or til golden brown.
Cool before filling.","url":"https://recipe.bluelayer.org/recipe/39666/pie-crust-low-fat"},{"id":"39635","title":"Baked Vanilla Salt Tofu (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, canola
soy sauce made from soy (tamari)
vanilla extract
salt, table
sugars, granulated","directions":"Dry out the tofu thoroughly either by the press method or microwave method.
Cut into slices, one brick gives you about 8-10.
Mix the other ingredients together in a small bowl to make a marinade.
Lay out the tofu slices in a baking dish (like 11 x 7 or 9 x13) and with a pastry or BBQ brush, brush the slices evenly with the marinade, on each side.
There should be some marinade left-- evenly pour it over the tofu slices and throughout the bottom of the baking dish.
Bake at 400F for 20 minutes, then flip the slices over to bake again for another 20 minutes.","url":"https://recipe.bluelayer.org/recipe/39635/baked-vanilla-salt-tofu-vegan"},{"id":"39551","title":"Pumpkin Scones with Maple Brown Sugar Icing","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
butter, without salt
sugars, brown
sugars, powdered
spices, cinnamon, ground
syrup, maple, canadian","directions":"Pre-heat your oven to 375F.
Pumpkin Scones: Mix together all the dry ingredients.
Cut butter into small cubes.
Add butter to dry ingredients and combine using a standing mixer, pastry blender, or two forks until mixture resembles course crumbs.
Add in buttermilk and pumpkin puree until combined and dough is moist.
If dough seems too dry you can add in a tablespoon more of buttermilk at a time until moist.
Turn dough out onto a floured surface and knead a couple of times until dough is smooth.
Shape dough into a flat 9 inch circle.
Cut circle into 8 pie pieces.
Place scones onto a baking sheet approximately 1/2 inch apart and bake for 20-25 minutes or until toothpick comes out clean.
Meanwhile .
.
.
for the Maple Brown Sugar Icing: Beat the softened butter until creamy.
Add in brown sugar and beat until combined.
Add in powdered sugar and beat until combined.
Mix in cinnamon and then add in maple syrup and beat until combined.
When the scones come out of the oven, smear the icing on top of each.
Dont be shy with the amount, let it melt over the top and sides.
Sprinkle with a little more cinnamon to finish em off.
Brew your favorite coffee or tea and ENJOY!
!","url":"https://recipe.bluelayer.org/recipe/39551/pumpkin-scones-with-maple-brown-sugar-icing"},{"id":"39541","title":"Flaky Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"Sift flour and salt together.
Cut shortening and butter into 1/2-inch cubes, and toss with the flour until cubes are coated.
With the hands, crumble butter and shortening into the flour.
Continue until mixture resembles coarse cornmeal.
Add water a little at a time, and mix until dough comes together into a ball.
Knead on a lightly floured board to mix thoroughly.
Chill for 30 minutes before rolling out.","url":"https://recipe.bluelayer.org/recipe/39541/flaky-pastry"},{"id":"39497","title":"Pecan Streusel Filling","ingredients":"sugars, granulated
sugars, granulated
nuts, pecans
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
butter, without salt","directions":"Combine the sugars, pecans, flour, cinnamon, and cloves in a medium bowl.
Using your hands or a pastry cutter, cut in the butter until well combined and crumbly; refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/39497/pecan-streusel-filling"},{"id":"39451","title":"Double Ginger Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
butter, without salt
sugars, granulated
spices, ginger, ground
cream, fluid, heavy whipping","directions":"Preheat oven to 425 degrees F. Whisk together flour, baking powder, salt and ground ginger in a mixing bowl.
Add cold butter and work into the dry ingredients with a pastry mixer or fingers until flour-coated pieces are about pea-sized.
Stir in the sugar and chopped crystallized ginger.
Stir cream into the dry ingredients just until combined.
Use your hands to knead the mixture and form dough into a ball.
Turn the dough out onto a floured surface and divide in half.
Flatten into round discs.
Cut each disc into six wedges and place on an ungreased pan.
Place the wedges close together for soft scones or place them about an inch apart for crisper scones.
Brush the tops with some cream and sprinkle with sugar.
Bake in a 425 degrees oven for 12-14 minutes or until puffed and browned.","url":"https://recipe.bluelayer.org/recipe/39451/double-ginger-scones"},{"id":"39319","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic","directions":"Sift the flour and salt together into a medium bowl.
Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse meal.
Sprinkle 10 tablespoons ice water over the mixture and use a fork or the pastry blender to toss the mixture together, adding more water, a little at a time, until you can gather the dough into a ball with your hands.
Handling the dough as little as possible, form it into two balls and wrap them in plastic wrap.
Refrigerate the dough for at least 1 hour or up to 2 days.
You can even freeze the dough for up to 1 month; thaw it in the refrigerator for 1 day before using it.
To roll out the dough: Work with one ball of dough at a time.
Sprinkle the work surface with a little flour.
Unwrap the dough and place it on the flour.
Starting in the center and using even pressure, roll the rolling pin away from you toward the outer edge.
Give the dough a 1/4 turn, sprinkle with more flour and roll out from the center again.
Repeat the rolling, turning and flouring until you have a circle about 1/8-inch thick.
Hold the pie plate over the dough to make sure the circle is about 2 inches wider than the plate all around.
To lift the pie crust: Wrap the dough over the rolling pin and lift it over the pie plate.
Unroll the dough evenly onto the plate.
Gently press the dough into the bottom.
If making a single-crust pie, trim the excess, roll the edge under, then crimp as in the picture above.
If making a double-crust pie, spoon the filling into the bottom crust, roll out the second ball of dough and cover the filling.
Press the edges together to seal the two crusts.
Trim away the excess, leaving 1 inch hanging over the edge.
Roll the edge under then pinch the edge to crimp, as above.
With the tip of a knife, cut 2 or 3 slits in the top crust so the steam can escape while baking.","url":"https://recipe.bluelayer.org/recipe/39319/pie-crust"},{"id":"39285","title":"Honey Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
shortening, vegetable, household, composite
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Make the starter.
Combine yeast and water in a medium size mixing bowl.
Stir until the yeast is fully dissolved.
Add flour and stir until thoroughly mixed.
Cover with a cloth and let stand for exactly 30 minutes.
Make the dough.
Combine water, honey, and yeast in the bowl of a heavy duty stand mixer.
Stir until the yeast is fully dissolved.
Add shortening, flour, salt and the starter.
Mix on low speed until the dough is fully developed.
To determine whether it is fully developed, start testing after the dough comes together and leaves the sides of the bowl.
To test, stop the mixer, and take a small piece of dough and stretch it slowly with the thumb and fingers of each hand.
If the dough tears easily, mix it for a few more minutes, and test again.
It's fully developed when the dough forms a translucent \"window\" when stretched.
Divide the dough into 2 pieces.
Roll each into a smooth ball.
Place on a pastry mat or on waxed paper (or in a proofing basket) and cover with a warm, damp cloth.
Let rest at room temperature for 30 minutes exactly.
Preheat oven to 400F now (so it will be thoroughly hot when time to bake).
Form the dough into loaves, place into loaf pans, if using them.
Cover with a warm, damp cloth, and let rise for 30 minutes at room temperature (or in a slightly warmer spot, like the top of the oven).
Make three 1/2\" scores on the top of each loaf with a sharp knife.
Spray with water, and bake for 30-40 minutes, or until the crusts are deep golden brown and a thermometer inserted into the center registers 190-200F If not using loaf pans, you can place the loaf directly on a hot baking stone.
Remove the bread from the oven and remove from the loaf pans (if using).
Cool 30 minutes before slicing.
Store in a paper bag or in a bread box.
You can freeze one baked loaf, allow to thaw for a few hours, and reheat in the oven.","url":"https://recipe.bluelayer.org/recipe/39285/honey-wheat-bread"},{"id":"39219","title":"Raspberry Apple Crisp","ingredients":"raspberries, raw
apples, raw, with skin
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 350F.
Toss together berries and apples, spread evenly over bottom of 8X8 baking dish.
In medium bowl combine sugar, flour, cinnamon and oats.
Using pastry cutter work butter into oat mixture until crumbly.
Spread over fruit, pressing down lightly.
Bake 40-45 minutes or until top is lightly browned.
Cool before serving.
Top with whipped cream or vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/39219/raspberry-apple-crisp"},{"id":"39199","title":"Fresh Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
oil, olive, salad or cooking","directions":"You will also need: 1.
A food processor (useful, but not essential) 2.
A stove-top grill with a flat-surface griddle side or a heavy, flat-bottomed pan 3.
A cotton towel on which to arrange the unbaked tortilla rounds and another for stacking the baked rounds 4.
A rolling pin and pastry board
For the tortilla dough:
Put the flour, salt and butter in the processor and blend it using the processors sharp blade.
(Alternatively, rub the butter into the flour and salt by hand.)
When the mixture becomes fine and is well-combined, slowly add warm water by pouring it through the tube while the processor is still on.
(Alternatively, stir the water into the mixture.)
Continue to mix in the processor until the dough pulls away from the sides and forms a ball.
(Or form the ball by hand.)
Turn the dough out on a pastry board sprinkled with a little flour and knead it into a flexible ball.
The dough is not very sticky and is easy to handle.
If you do not want to make the tortillas right away, chill the dough, wrapped in waxed paper.
The dough also may be used at once, even without chilling.
To form and bake the tortillas (the steps are described using a griddle, but are essentially the same using a heavy-bottomed pan):
Form the dough into a log.
Cut the log into 8 pieces of roughly equal size.
Then roll the pieces into balls.
Heat the stovetop grill (smooth, griddle-side up) over medium heat while you roll out the balls.
Roll each ball out into a circle between 6 and 7 inches in diameter.
When it becomes difficult to roll the round out any larger without losing the circular shape, the round is large enough.
Each tortilla is stretched by hand to make it thinner right before baking on the griddle.
Roll out and place all the tortillas on a cotton towel before beginning to bake them.
The unbaked rounds may overlap on the towel, but shouldnt be stacked since this may cause them to stick together.
The griddle should be very hot.
Leave the burners temperature at medium heat as you bake the tortillas over them.
Rub a little vegetable oil on the griddle once, before you begin, with a brush or paper towelonly once or even not at all.
(Griddles vary and tortillas bake better on some of them with a preliminary and very thin swipe of oil across the griddle surface.)
Take up a tortilla in both hands and stretch it out gently in all directions with your fingers.
Place it on the griddle.
In about 30 seconds, bubbles will appear on the surface of the tortilla.
Once the bubbles appear, flip the round over.
As tortillas bake, they whiten and lose their yellowish tinge.
Press down on the tortilla with a spatula, especially on any uncooked spots, to hasten the baking.
The tortilla will appear to inflate a bit.
Turn it once more and look for raw-looking edges or spots.
If there are any, press them out briefly and transfer the tortilla to a cotton towel.
The finished tortillas should still be flexible and soft.
Cover them lightly in a towel to keep them warm and prevent them from drying out, or becoming damp from the trapped heat.","url":"https://recipe.bluelayer.org/recipe/39199/fresh-flour-tortillas"},{"id":"39187","title":"Apricot Scones","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
apricots, dried, sulfured, uncooked
nuts, pecans
orange juice, raw
cream, fluid, heavy whipping","directions":"Preheat oven to 375 degrees F.
Cut butter into small pieces and store in the refrigerator or freezer while preparing other ingredients.
Stir flour, sugar, baking powder and salt together in a large bowl.
Using a pastry blender or two forks, cut in butter until mixture resembles fine crumbs.
Stir in apricot bits, pecans and orange peel.
With a fork, quickly stir in one cup heavy cream until dough is just moistened (if there is still a lot of dry flour left, add another tablespoon of heavy cream and mix).
Gather dough together in a rough ball and turn onto a floured surface.
Knead 5 or 6 times.
For large scones, press dough into an 8x8 cake pan, then turn the square of dough onto the lightly floured surface and cut into eight triangles (sort of like cutting a pizza).
For small scones, divide dough in half.
Roll half of the dough into a circle and cut into eight wedges.
Repeat with the other half of the dough.
Regardless of size of scones, place them one inch apart on an ungreased baking sheet.
Brush lightly with heavy cream.
Bake about 13 minutes for small scones or about 20 minutes for larger scones.","url":"https://recipe.bluelayer.org/recipe/39187/apricot-scones"},{"id":"39091","title":"Cranberry-Walnut Scones","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cranberries, dried, sweetened
nuts, walnuts, english
milk, buttermilk, fluid, cultured, lowfat
vanilla extract","directions":"Preheat the oven to 425 and line a baking sheet with wax paper.
In a medium bowl, mix the flour with the sugar, baking powder and salt.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles fine crumbs.
Stir in the cranberries and walnuts.
In a small bowl, mix the buttermilk with the vanilla.
Add to the dry ingredients and stir with a fork just until the dough comes together.
Turn the dough out onto a lightly floured surface and knead twice.
Pat the dough into a round and cut into 8 wedges.
With lightly floured hands, pat the wedges into 1/2-inch-thick rounds.
Set the rounds on the prepared baking sheet and bake for 12 to 14 minutes, or until the scones are puffed and pale golden.
Transfer to a rack and cool before serving.","url":"https://recipe.bluelayer.org/recipe/39091/cranberry-walnut-scones"},{"id":"39054","title":"Hamersley's Bistro Tart Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a mixing bowl, combine the flour and the salt.
Quickly cut the butter into the flour, using a pastry blender or your fingers, until the butter pieces are the size of large peas.
(Alternatively, cut the butter into the flour by pulsing it 8 to 10 times in a food processor, being careful not to overheat and overmix the butter.)
Dump the mixture out onto a clean surface and make a well in the center of the flour.
Pour the ice water into the well.
Using just your fingertips and working quickly, combine the flour mixture and the water.
Work just until the water is absorbed.
The dough will be ragged by should hold together when you squeeze it.
If it seems dry, sprinkle on a few more drops of water.
Form the dough into a log shape about 8 inches long and parallel to the edge of your work surface.
With the heel of your hand, push down and away from you all along the line of the dough.
With a pastry scraper, gather up the dough, shape it back into a log, and repeat the smearing action.
This technique, known as fraisage, will form sheets of butter in the dough, creating a light crust almost like puff pastry.
With the pastry scraper, gather the dough up into a ball; it's fine if the dough does not come together completely at this time.
Wrap the dough well in plastic wrap, flatten it a bit, and let it rest in the refrigerator for at least a half hour before rolling.
The dough will keep in the refrigerator for up to 2 days.
You can also freeze the dough, well wrapped; allow it to defrost for a day in the refrigerator before using it.
Roll and shape the dough according to your recipe's direction.
Heat the over to 375F.
Line the mold with aluminum foil, and then fill the foil with baking weights, dried beans, or rice.
Bake for 12 minutes.
Remove the foil and beans and continue to bake until the crust is well browned.
Remove from the oven and let the crust cool a bit before assembling your tart.","url":"https://recipe.bluelayer.org/recipe/39054/hamersleys-bistro-tart-dough"},{"id":"38993","title":"Caramel Coconut Cluster Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
syrups, corn, light
sugars, granulated
sugars, brown
cream, fluid, heavy whipping
milk, canned, condensed, sweetened
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Toast the coconut: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Spread the coconut in an even layer on the baking sheet and toast, tossing and turning every 4 minutes or so, until the coconut just starts to turn golden, about 12 minutes total.
Remove the coconut from the oven and set aside to cool.
Make the Cookie Base: Increase the oven temperature to 350 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, allowing the parchment to overhang on two sides.
Lightly spray the parchment paper.
In a medium bowl, whisk together the flour and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, approximately 2 minutes.
Add the vanilla and the flour mixture and beat just until combined.
Turn the dough out into the prepared baking pan and, with lightly floured hands, press the dough into an even layer on the bottom of the pan (do not press up the sides).
Prick the top of the dough with the tines of a fork and bake the crust for 25 to 30 minutes, rotating the pan halfway through the baking time, until golden.
Remove the pan from the oven and place on a wire rack to cool.
Make the Caramel Layer: In a medium saucepan, combine the corn syrup, both sugars, and 2 tablespoons of water and stir gently so you dont splash any of it up on the sides of the pan.
Set the saucepan over low heat and continue to stir gently until the sugar dissolves.
Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup.
Turn the heat up to medium-high and wait without stirring for the mixture to reach 240 to 245 degrees F, about 7 minutes.
Keep a watchful eye on the temperature while you proceed with the next stepyou do not want the mixture to exceed 250 degrees F.
Meanwhile, in a small saucepan over medium heat, stir together the cream and sweetened condensed milk.
Gently warm the mixture; do not let it boil.
Once the sugar mixture turns amber, remove it from the heat and stir in the butter and the warm cream mixture until completely combined (be careful as it will bubble up when you add the cream mixture).
Place the pan back over medium heat, stop stirring, and bring the mixture back to 245 to 250 degrees F.
Remove the pan from the heat, stir in the vanilla, and fold in 2 cups of the toasted coconut.
Pour the caramel directly onto the cookie base and, working quickly, spread it into an even layer with an offset spatula.
Sprinkle the remaining 1 cup of toasted coconut over the caramel.
Let cool to room temperature, about 2 hours, then place in the refrigerator to chill for at least 1 hour.
Line a baking sheet with parchment paper.
Use a knife to loosen the chilled bars from the sides of the pan, then lift the bars out using the parchment paper overhang.
Spray a sharp knife with nonstick cooking spray and cut the bars into twenty-four 3-by-1 1/2-inch rectangles and place on the prepared baking sheet.
Refrigerate until ready to assemble.
Assemble the bars: Melt both chocolates together in the bowl of a double boiler over medium heat or in the microwave (in a microwave-safe bowl, cook the chocolate at 50% power (medium) for 15-seconds bursts, stirring between each blast, until melted).
Dip half of each individual bar in the melted chocolate, scrape off the excess chocolate with an offset spatula, and place the bar back on the baking sheet.
Repeat with the remaining bars.
Alternatively, dip the bottom of each bar in the remaining melted chocolate, scrape off the excess chocolate with an offset spatula.
Return to the baking sheet to set.
Once set, squeeze the chocolate into one corner of the zippered plastic bag and twist the other end of the bag a few times to form a makeshift pastry bag.
Use a kitchen scissor to snip off the small corner of the bag where the chocolate has collected (you dont want too large a snip or the chocolate will ooze out).
Working quickly, drizzle the chocolate in a zigzag pattern across all of the bars.
Place the pan of bars back into the refrigerator for 15 minutes to let the chocolate set up.
Serve immediately.
The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
They taste really good directly from the refrigerator as well as at room temperatureentirely up to you.","url":"https://recipe.bluelayer.org/recipe/38993/caramel-coconut-cluster-bars"},{"id":"38899","title":"Blackberry Pie Iv","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
blackberries, raw","directions":"Preheat oven to 375F.
Sift together flour and salt in a mixing bowl.
Cut in shortening with a pastry blender until mixture resembles large coarse crumbs.
Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).
Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other.
Chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10\" pie dish.
Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.
Crimp and trim edges,then slash the top crust in several places.
Bake in a preheated oven for 25 to 30 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/38899/blackberry-pie-iv"},{"id":"38887","title":"Almond-Oat Lace Cookies","ingredients":"nuts, almonds
oats
butter, without salt
sugars, granulated
sugars, brown
honey
wheat flour, white, all-purpose, unenriched
salt, table
pascha, organic bitter-sweet dark chocolate chips,","directions":"Arrange racks in lower and upper thirds of oven; preheat to 350F.
Line 2 rimless baking sheets with parchment paper.
Pulse almonds and oats in a food processor until coarse meal forms.
Set aside.
Melt butter in a medium saucepan over medium heat.
Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes.
Remove from heat.
Add nut mixture, flour, and salt; stir until well blended.
Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2\" apart.
Using your fingertips, pat cookies down to 1/4\"-high rounds; push in any jagged edges to form smooth circles.
Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes.
Slide cookies on parchment onto a wire rack and let cool.
Using a pastry brush, brush half of each cookie with melted chocolate.
Let stand until the chocolate is set, about 2 hours.
DO AHEAD: Can be made 2 days ahead.
Store airtight between sheets of parchment or waxed paper.","url":"https://recipe.bluelayer.org/recipe/38887/almond-oat-lace-cookies"},{"id":"38859","title":"Pecan Square Cookies","ingredients":"butter, without salt
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
honey
sugars, granulated
cream, fluid, heavy whipping
salt, table
nuts, pecans
vanilla extract","directions":"Heat oven to 375 degrees.
To prepare pan: line a 9 by 13 inch pan with heavy duty aluminum foil, leaving overhang so you can pull foil and cookies out after cooling.
To make the crust: mix the butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add salt, and mix to combine.
Add the flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
Continue mixing until the dough begins to come together in even clumps.
Dump the dough clumps into the prepared pan and spread them out evenly.
Press dough into the prepared 9 by 13 baking pan to about 1/4-inch thick.
Prick the pastry with the tines of a fork in 1 inch intervals.
Always prick the crust; it keeps the crust from puffing up and forming air pockets.
Chill until firm, about 20 minutes.
Bake until golden brown, 18 to 20 minutes.
Transfer pan to a wire rack to cool completely.
Reduce oven to 325 degrees F.
To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat.
Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute.
Remove pan from heat; stir in nuts and vanilla.
Pour filling onto the cooled crust.
Spread the pecans around the crust with a fork to make an even layer.
Add a few more pecans to fill in bald spots if necessary.
Bake until filling bubbles, 15 to 25 minutes.
Transfer pan to a wire rack to cool completely.
When cool lift out cookies and foil in one piece onto a cutting board.
Peel foil off the edges so foil lays flat.
Use a sharp knife to cut into cookies into 4 rectangles.
Then cut each rectangle into 8 cookies for a total of 32 cookies.
Store in an airtight container, up to 1 week.","url":"https://recipe.bluelayer.org/recipe/38859/pecan-square-cookies"},{"id":"38857","title":"Peach-Pecan Ice Cream Pie with Caramel Sauce","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
vanilla extract
ice creams, vanilla
nuts, pecans
nuts, pecans","directions":"Preheat oven to 325F.
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened.
Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan.
Bake until crust is set and pale golden, about 15 minutes.
Cool completely.
Combine sugar and 1/2 cup water in heavy medium saucepan.
Stir over medium-low heat until sugar dissolves.
Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
Remove from heat.
Gradually add cream (mixture will bubble vigorously).
Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute.
Stir in vanilla.
Let stand until cool but still pourable, about 1 hour.
Drizzle 1/4 cup cooled caramel sauce over bottom of crust.
Freeze until caramel sets, about 10 minutes.
Spread 1 quart ice cream over caramel in crust.
Sprinkle chopped pecans over ice cream.
Drizzle 1/2 cup caramel sauce over ice cream.
Freeze until caramel sets, about 10 minutes.
Spread remaining ice cream over.
Freeze until top of pie is firm, about 1 hour.
Arrange pecan halves in 3 concentric circles around top of pie.
Drizzle 1/4 cup caramel sauce over pie.
Freeze pie until frozen solid, at least 4 hours.
(Can be prepared 5 days ahead.
Cover tightly with foil; keep frozen.
Cover and chill remaining caramel sauce.)
Rewarm remaining caramel sauce over low heat, stirring often.
Cut around pan sides to loosen pie.
Let pie soften slightly at room temperature, about 10 minutes.
Remove pan sides.
Serve pie with warm caramel sauce.","url":"https://recipe.bluelayer.org/recipe/38857/peach-pecan-ice-cream-pie-with-caramel-sauce"},{"id":"38838","title":"English Scones With Chocolate Chunks","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
candies, semisweet chocolate
cream, fluid, heavy whipping","directions":"Mix first four ingredients together with a fork like you would pastry dough.
Cut the dough till the margarine is pretty much unnoticeable.
Mix in Chocolate chunks.
Stir in the cream, if it seems a little dry add a little more cream, but NO more than 1/4 cup.
Use your hands to roll the dough till all flour is mixed in (adding cream if needed).
Form into a flat, even circle.
Cut into 12 \"pie\" pieces.
Place each piece separately on a sprayed cookie sheet allowing enough space for each to raise a bit.
Brush tops with more cream.
Sprinkle with sugar crystals and bake in a 350 oven no more than 19 minutes.
The bottom edges will just be turning brown.
DO NOT over bake or they will harden.","url":"https://recipe.bluelayer.org/recipe/38838/english-scones-with-chocolate-chunks"},{"id":"38828","title":"Pat-in-the-pan Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix flour, salt and oil until all flour is moistened.
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
Gather pastry into a ball.
Press in bottom and up side of pie plate, 9x1 1/4 inches; flute.
Fill and bake as directed in pie recipe or bake before filling is added.
Heat oven to 475F Prick bottom and side of pastry thoroughly with fork.
Bake 10 to 12 minutes or until light brown; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/38828/pat-in-the-pan-oil-pastry"},{"id":"38822","title":"Irish Soda Bread (Crocker)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 375F (190C).
Cut margarine into flour, sugar, baking soda, baking powder and salt with pastry blender until mixture resembles fine crumbs.
Stir in raisins and just enough buttermilk so dough leaves side of bowl.
Turn dough onto lightly floured surface.
Knead until smooth, 1 to 2 minutes.
Shape into round loaf, about 6 1/2 inches in diameter.
Place on greased cookie sheet.
Cut an X about 1/2 inch deep through loaf with floured knife.
Bake until golden brown, 35 to 45 minutes.
Brush with margarine or butter, softened, if desired.
1 loaf (12 servings); 125 calories per serving.","url":"https://recipe.bluelayer.org/recipe/38822/irish-soda-bread-crocker"},{"id":"38764","title":"Miso Caramel Sauce","ingredients":"cream, fluid, heavy whipping
butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
miso
vanilla extract","directions":"In a small saucepan, combine the cream and butter and bring just to a simmer over moderate heat.
In a medium saucepan, mix the sugar, corn syrup and water and cook over moderately high heat, without stirring, until the sugar is dissolved.
Using a wet pastry brush, wash down any crystals from the side of the pan.
Continue to cook, gently swirling the pan occasionally, until an amber caramel forms, about 5 minutes.
Remove the pan from the heat and whisk in the cream mixture; it will bubble up.
When the bubbles subside, very carefully pour the hot caramel into a heatproof blender.
With the blender on medium speed, gradually add spoonfuls of the miso until incorporated.
Transfer to a bowl and let cool, then whisk in the vanilla.","url":"https://recipe.bluelayer.org/recipe/38764/miso-caramel-sauce"},{"id":"38754","title":"Pat in Pan Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
In a measuring cup, combine the oil and milk and beat with a fork until creamy.
Pour all at once over flour mixture.
Mix with a fork until the flour mixture is completely moistened.
Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
Flute the edges.
Shell is now ready to be filled.
If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425.
Prick the pastry with a fork and bake 15 minute.","url":"https://recipe.bluelayer.org/recipe/38754/pat-in-pan-pie-crust"},{"id":"38741","title":"Homemade Yeast Milk Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
butter, without salt
oil, olive, salad or cooking","directions":"Put the ingredients into a bowl and mix well.
Add milk and the bread starter and use your fingers or a rubber spatula to mix gently until no longer floury.
Put the mixture from Step 1 into a bread maker or kneader.
Use a rubber spatula or pastry scraper to thoroughly scrape all of the dough out of the bowl.
Knead for 15 minutes (until the dough is nice and smooth).
After 15 minutes, stop kneading, and use a pastry scraper or your hands to divide the dough into about 10 chunks.
This will make the oil blend into the dough more easily.
Return the dough to the bread maker or kneader.
Add in the room-temperature shortening (or butter) and the vegetable oil, and knead for 10 more minutes.
Kneading is complete when a gluten film forms and the dough is translucent enough for you to see your fingers through it when you stretch it out thinly.
Take out the dough and form it into a smooth ball by folding it in on itself and pressing the seams of the dough ball tightly closed.
Put it into a plastic bag.
Hold the mouth of the bag loosely to press out the air, and then tie it shut.
Leave the dough at room temperature overnight to let it rise to a little more than double its original volume.
The number of hours that this step takes will depend on the temperature of the room.
If the dough is rising quickly, you can slow it down by putting it in the refrigerator after awhile.
In my particular case, I let the dough rise at room temperature from about 9 PM until about 8:30 the next morning (in a chilly time of year).
The amount of time that the rising takes really varies widely depending on the room temperature and so forth.
The next day, once the dough has risen enough to fill up the bag, it's ready for the next step.
Take the dough out of the bag and knead it about 3 times by turning it over, folding in the edges and pushing out any air bubbles.
Divide the dough into two portions and form each into a round ball with a smooth, taut surface.
Place plastic wrap over the balls of dough and give them about 30 minutes of \"bench time\" to rest at room temperature.
Use a rolling pin to roll out each ball of dough into a 25 cm oval, pushing out any air bubbles as you go.
Fold in the sides of the oval so that the right and left edges overlap a bit in the middle.
With the rolling pin or your hands, press in the sides of the dough to fit the width of your loaf pan and then roll the dough up starting from the end closer to you.
Use your fingers to pinch the end of the rolled up dough firmly closed.
Put the rolled up dough into a greased loaf pan, and gently press down on the top of the dough with your fist to slightly flatten and even out the height of the rolls of dough.
Cover with plastic wrap and put it into the oven on the bread-rising setting at about 30 C for about 1.5 hours to let the dough rise a second time.
The amount of time is approximate.
Let it rise until the top of the dough is about 1.5 cm from the top of the pan.
Pre-heat your oven to 220 C. The dough will continue to rise while the oven heats up, so keep it in a cool pace until the oven is ready.
Just before you bake it, the dough will have risen to about 1 cm from the top of the pan.
Bake the bread in the preheated oven at 220 C for 15 minutes, and then lower the temperature to about 190~200 C and bake for an additional 13 minutes.
When it's done baking, drop the pan once firmly on a hard surface to loosen the bread so you can remove it from the pan.
If the bread seems stuck to the pan, you can knock the sides of the pan against the sink or some such place, and it will come loose.
It's so fluffy and soft!
When I let the dough sit for the second rising until it filled up 90 percent of the pan, it spread into the corners too tightly and came out with sharp edges like this.
The homemade yeast bread starter is made with 1 part starter liquid and one part flour mixed with a pinch of salt.
It's ready to use on the 4th day.
This time I used grape yeast.
For this loaf, I used Golden Yacht brand flour and baked the bread with rounded tops.
To get this rounded top, on the second rising, let the dough rise all the way to the top of the loaf pan and then bake for 25~30 minutes at 190 C.
These photos are from a time when I let the dough rise overnight for about 8 hours at a room temperature of about 20 C and then, because of my schedule, put the dough in the refrigerator for about 2 hours for the second rising.
Here are some freshly made white bread rolls.
I made these by dividing the dough into portions of about 50 g and baking for 10 minutes at 170 C and then an additional 5 minutes at 160 C. They came out so light and soft.
These are round-topped loaves made with Haruyo Koi Blend flour.","url":"https://recipe.bluelayer.org/recipe/38741/homemade-yeast-milk-bread"},{"id":"38709","title":"Spice Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, granulated
spices, ginger, ground
mustard, prepared, yellow
spices, cinnamon, ground
salt, table
leavening agents, baking soda
butter, without salt
water, bottled, generic","directions":"Preheat oven to 375 degrees F (190 degrees C).
Mix flour, wheat germ, sugar, ginger, mustard, cinnamon, salt, and baking soda together in a bowl.
Cut butter into the flour mixture with a pastry blender until the crumbles are the size of small peas.
Slowly add water to dough and stir with a fork until the mixture comes together to form a ball.
Turn the dough ball onto a lightly floured surface and roll to about 1/4-inch thick; cut into small circles using a circular cookie cutter or a small, round glass.
Put circles onto a baking sheet with 2 inches between.
Bake in the oven or until nicely browned, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/38709/spice-crackers"},{"id":"38648","title":"Blueberry Crisp","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
blueberries, raw
sugars, brown
rice, white, long-grain, regular, unenriched, cooked without salt
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 375 degrees F, then coat a 2-quart baking dish with nonstick cooking spray.
In a bowl, combine the THREE cups of cooked brown rice, blueberries & 3 tablespoons of brown sugar, then spoon the rice & berry mixture into prepared baking dish & set aside.
In a bowl, combine bran, flour, walnuts, remaining 1/4 cup of brown sugar & cinnamon, then, with a pastry blender, cut in the margarine until mixture resembles coarse meal.
Sprinkle this struesel over the rice & berry mixture, & bake 15-20 minutes or until thoroughly heated.
Most tasty served warm!","url":"https://recipe.bluelayer.org/recipe/38648/blueberry-crisp"},{"id":"38636","title":"Raisin-Cinnamon Doughnut","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Sift together all dry ingredients.
Cut in shortening with pastry cutter or two knives.
Mixture should look like small bowls.
Stir in milk and raisins.
Turn onto lightly floured board.
Roll out to 1/2 Cut into rounds with floured doughnut cutter.
Arrange doughnuts on cookie sheets.
Brush with melted butter.
Bake 12 minutes in a 425 degrees F oven.
Brush again with melted butter.","url":"https://recipe.bluelayer.org/recipe/38636/raisin-cinnamon-doughnut"},{"id":"38584","title":"Weight Watcher's Stir N Roll Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix flour and salt.
Pour Wesson oil and lowfat milk into one measuring c. and mix with fork; add in all at once to center of flour.
Stir with fork to mix.
Press into smooth ball, flattened slightly.
Place between two pcs of waxed paper.
Place paper-side-up in pie plate.
Flute edge.
Prick thoroughly with fork.
Bake 8 to 10 min at 400 degrees.
Cold and add in filling.
(The nice thing about this crust is which tears made while rolling and shaping in pie plate can be easily mended by just pinching dough back together.
Double recipe for double crust pie.)","url":"https://recipe.bluelayer.org/recipe/38584/weight-watchers-stir-n-roll-pastry-recipe"},{"id":"38576","title":"Rye Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Preheat the oven to 450.
In small bowl, mix flour and salt.
Using a fork, cut in shortening until mixture is the size of peas.
Sprinkle with water, one tablespoon at a time.
Blend lightly with fork until all flour is moistened.
Roll out on a floured board.
Carefully lift pastry into pie shell.
Prick pastry several times on the bottom and sides with fork.
Bake 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/38576/rye-pie-crust"},{"id":"38498","title":"Connecticut Sausage Whirls","ingredients":"pork sausage, link/patty, unprepared
onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large fry pan, saute sausage and onion in 1 tablespoon of oil until browned.
Set aside.
In a large bowl, combine flour, salt, and baking powder.
Cut in butter with pastry blender until mixture resembles coarse crumbles.
Stir in milk to make soft dough.
Divide dough in half.
Roll out each half on a floured surface making 2 (10x15-inch) rectangles 1/2 inch thick.
Spread evenly with sausage and onion.
Roll up as for jellyroll.
Seal edges.
Wrap in plastic wrap and freeze until ready to use.
Thaw bread and preheat oven to 400*.
Bake \"loaves\" on greased baking sheet for 10 minutes until golden.
Cook 10 minutes before slicing.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/38498/connecticut-sausage-whirls"},{"id":"38381","title":"Homemade Whole Wheat Pancake Mix","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"*I use a large freezer bag to store the pancake mix.
*Make sure you mix the ingredients in the bag thoroughly so that you evenly distribute the baking soda and powder.
(If you dont have whole wheat pastry flour you can use all-purpose flour.)
*For the pancake batter I whisk together one cup of mix, 3/4 cup skim milk (or buttermilk), one egg, and 1 T ground flax seed (optional).
Let it rest for a couple of minutes so that the baking powder has a chance to react and make fluffy pancakes.
*1/3 cup of batter for each pancake is perfect for my frying pan...because I am also too tired to get out my electric griddle.
While they are baking on the first side I drop a few blueberries (or mini chocolate chips, sliced bananas, strawberries) on top.
*Flip them when they start to look done around the edges.
*I use this recipe all week long during the school year.
Add a glass of sugar-free Carnation instant breakfast with your blueberry pancakes and you have a healthy breakfast that keeps the kids full until lunch!","url":"https://recipe.bluelayer.org/recipe/38381/homemade-whole-wheat-pancake-mix"},{"id":"38351","title":"Grandpas Maple Dumplings (Grandperes)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
water, bottled, generic","directions":"Whisk together flour, baking powder, and cinnamon.
Add butter and cut it into flour mixture with a pastry cutter (or you could use a food processor).
Stir in milk and mix until combined.
In a wide pot, bring maple syrup and water to a simmer.
Once the syrup mixture is simmering, drop in small balls of dough (about meatball sized).
Simmer for 20 minutes, or until cooked through.
Serve hot with some of the cooking liquid.
This is really great with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/38351/grandpas-maple-dumplings-grandperes"},{"id":"38348","title":"Baklawa (Lebanese Version of Baklava)","ingredients":"phyllo dough
nuts, walnuts, english
sugars, granulated
water, bottled, generic
butter, without salt
sugars, granulated
water, bottled, generic
water, bottled, generic
lemon juice, raw","directions":"Unwrap and carefully unfold thawed phyllo dough; cover with plastic wrap or wax paper and a damp cloth to keep the dough from drying out.
FOR THE FILLING -- Grind the walnuts coarsely, mix with sugar and orange blossom water until well blended.
Butter a 12 x 16 inch baking pan.
Render the butter.
FOR THE ASSEMBLY -- Layer one package of the phyllo sheets in the pan, buttering generously between each sheet with a pastry brush or cloth dipped in butter.
Mix 2-3 tablespoons of water with the walnut mixture and put over the top of the last sheet, making sure to keep the layer of walnuts level.
Repeat the same procedure with the second package of dough, buttering generously between each sheet, and butter the top.
Cut into diamonds, dipping the knife into hot water as you go for easier cutting.
Pour over any remaining butter.
Bake at 350 degrees for 45 minutes to 1 hour (depending on your oven) or until bottom is done and top is golden brown.
If top does not brown nicely, put the baklawa under the broiler for a few seconds, watching constantly, as it will burn very quickly.
FOR THE SYRUP -- Mix sugar and water together and bring to a boil.
Boil about 15-20 minutes.
Remove syrup from heat, add lemon juice and orange blossom water.
Stir and let cool.
SHORTCUT -- Butter pan and place one whole package of phyllo dough in pan, butter top, and add nut filling.
Place second package of phyllo dough over nuts and butter the top.
Cut into diamonds and pour all the rendered butter into the pan, making sure it settles into all the cuts and around edges.
Bake as directed above.","url":"https://recipe.bluelayer.org/recipe/38348/baklawa-lebanese-version-of-baklava"},{"id":"38336","title":"No-bake Fake Twinkies","ingredients":"lard
sugars, granulated","directions":"Thoroughly cream lard and sugar.
Use this mixture to fill a pastry bag.
Set aside.
Get a foam rubber seat cushion from your living room.
Remove upholstery from seat cushion.
Cut the foam rubber into rectangular shapes, approximately 1 1/2\" by 1 1/2 \" by 4\".
Fill your sink with hot soapy water, and wash the foam rubber pieces, rinsing carefully.
Spread out on towel to dry thoroughly, turning after 1 day.
When thoroughly dry, plunge a hot knitting needle through the narrow end, and quickly remove.
Repeat for each piece of foam rubber.
Fill the resulting tunnels using the pastry bag.
Serve on doily lined plastic plate.
Don't throw anything at ThatBobbieGirl ;-).","url":"https://recipe.bluelayer.org/recipe/38336/no-bake-fake-twinkies"},{"id":"38313","title":"Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450F.
BY HAND:.
Stir dry ingredients together.
Cut in cold butter with pastry blender, fork, or hands until mixture resembles a course meal.
Mixing with a fork, add enough milk to form a soft dough.
Work gently with fingers and turn out onto a lightly floured board.
Quickly bag into 1/4-inch thickness.
Fold over in 3 layers and pat again into 1/2-inch thickness.
Cut out with desired cutter and bake, close together, on ungreased cookie sheet for 12-20 minutes, until evenly browned.
BY PROCESSOR:.
Place dry ingredients and butter in processor.
Use quick pulses to create coarse, sandy texture.
Add milk and process until ball is formed, adding more liquid if necessary.
Continue with recipe as directed in step 3.","url":"https://recipe.bluelayer.org/recipe/38313/baking-powder-biscuits"},{"id":"38264","title":"Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
cream, whipped, cream topping, pressurized
butter, without salt
vanilla extract","directions":"Stir sugar, 2 tablespoons water and corn syrup in heavy medium saucepan over medium-low heat until sugar dissolves.
Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes.
Remove from heat.
Whisk in cream, butter and vanilla (mixture will bubble vigorously).
Place pan over low heat and stir until sauce thickens slightly, about 2 minutes.
(Can be prepared 1 day ahead.
Cover and chill.
Rewarm over medium-low heat before serving.)","url":"https://recipe.bluelayer.org/recipe/38264/caramel-sauce"},{"id":"38250","title":"Biscuits and Chocolate Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside.
In a bowl, combine 2 cups of the flour, the baking powder and salt.
Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal.
Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese.
Place the remaining 1 cup flour in a shallow bowl.
Spray a medium ice-cream scoop or tablespoon with nonstick spray.
Scoop up some biscuit dough and drop it into the flour.
Sprinkle flour over the top and roll the dough gently in the flour.
Shake off excess flour and shape the dough into a round.
Place it in the prepared cake pan.
Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan.
(This will keep them soft and tender.)
Bake until golden brown, 12 to 15 minutes.
Transfer the pan to a rack to cool just slightly.
Serve warm.
For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain.
Whisk in the milk until well combined.
Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes.
Remove the saucepan from the heat and stir in the butter until it melts.
Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.","url":"https://recipe.bluelayer.org/recipe/38250/biscuits-and-chocolate-gravy"},{"id":"38247","title":"Easy to Roll Pastry","ingredients":"lard
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mix baking powder, salt and flour in a large bowl.
In another bowl, dissolve lard in boiling water.
Add dry ingredients and stir well.
Cover with foil and refrigerate over night.","url":"https://recipe.bluelayer.org/recipe/38247/easy-to-roll-pastry"},{"id":"38241","title":"Basic Flaky Pie Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Put the flour, sugar, and salt in the food processor.
Pulse several times to mix.
Scatter the butter over the dry ingredients and pulse the machine 5 or 6 times to cut it in.
Fluff the mixture with a fork, lifting it up from the bottom of the bowl.
Scatter the shortening over the flour and pulse 5 or 6 times.
Fluff the mixture again.
Drizzle half of the water over the flour mixture and pulse 5 or 6 times.
Fluff the mixture and sprinkle on the remaining water.
Pulse 5 or 6 times more, until the dough starts to form clumps.
Overall, it will look like coarse crumbs.
Dump the contents of the processor bowl into a large bowl.
Test the pastry by squeezing some of it between your fingers.
If it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry and work it in with your fingertips.
Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
If youre making a double crust, make one ball slightly larger than the other; this will be your bottom crust.
Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.
Combine the flour, sugar, and salt in a large bowl.
Toss well, by hand, to mix.
Scatter the butter over the dry ingredients and toss to mix.
Using a pastry blender, 2 knives, or your fingertips, cut or rub the butter into the flour until it is broken into pieces the size of small peas.
Add the shortening and continue to cut until all of the fat is cut into small pieces.
Sprinkle half of the water over the mixture.
Toss well with a fork to dampen the mixture.
Add the remaining water, 1 1/2 to 2 tablespoons at a time, and continue to toss and mix, pulling the mixture up from the bottom of the bowl on the upstroke and gently pressing down on the downstroke.
Dough made by hand often needs a bit more water.
If necessary, add water 1 or 2 teaspoons at a time until the pastry can be packed.
Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
If youre making a double crust, make one ball slightly larger than the other; this will be your bottom crust.
Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.
Combine the flour, sugar, and salt in a large bowl.
Add the butter, tossing it with the flour.
With the mixer on low speed, blend the butter into the flour until you have what looks like coarse, damp meal, with both large and small clumps.
Add the shortening and repeat.
Turning the mixer on and off, add half of the water.
Mix briefly on low speed.
Add the remaining water, mixing slowly until the dough starts to form large clumps.
If youre using a stand mixer, stop periodically to stir the mixture up from the bottom of the bowl.
Do not overmix.
Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
If youre making a double crust, make one ball slightly larger than the other; this will be your bottom crust.
Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.","url":"https://recipe.bluelayer.org/recipe/38241/basic-flaky-pie-pastry-recipe"},{"id":"38215","title":"Cheesy Focaccia Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, thyme, dried
spices, oregano, dried
spices, basil, dried
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic
cheese, parmesan, hard
cheese, mozzarella, low sodium","directions":"Combine all dry ingredients in a mixing bowl.
Stir in 1 Tbsp oil and water.
(It already smells heavenly, doesnt it?)
Knead a few times till smooth.
Cover and let rise for 20 minutes.
Pat dough 1/2 thick on a greased cookie sheet.
Brush with remaining tablespoon of olive oil (I just use my hand, but if you have an aversion to touching oil, feel free to use a pastry brush.)
Sprinkle with cheeses.
Bake at 425 F for about 12 minutes or until lightly browned.
Try not to eat the entire batch by yourself (not that I have ever done that of course, just speaking hypothetically.)","url":"https://recipe.bluelayer.org/recipe/38215/cheesy-focaccia-bread"},{"id":"38204","title":"Best Buttermilk Raisin Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Preheat oven to 400F.
In large bowl mix together flour, baking soda, baking powder, sugar and salt.
Cut in margarine with pastry cutter till crumbly.
Add buttermilk and raisins and mix.
Batter should be stiff but not dry.
Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper.
Sprinkle tops of scones with sugar.
Bake 15 minutes till golden brown.
Serve with strawberry jam and devonshire cream.
Recipe may be doubled.","url":"https://recipe.bluelayer.org/recipe/38204/best-buttermilk-raisin-scones"},{"id":"38182","title":"Heavenly Whole Wheat Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 350 degrees F.
In a medium-sized mixing bowl, combine the flour, baking powder, salt and honey.
Cut in the butter with a pastry blender until coarse, sandlike crumbs form.
Pour in the buttermilk and gently stir with a fork.
Just add buttermilk until the flour mixture is just barely moist.
Turn dough out onto a floured surface and knead 2-3 times just to bind the dough.
Flatten the dough out with your hands or with a rolling pin so its about 1 1/2 inches thick.
I usually just use my hands to do this (one less dish to wash) but do whatever you are comfortable with.
Using a 2 round cutter, cut out as many rounds as you can get out of the dough.
You should get about a dozen.
You can re-roll the scraps to make additional biscuits.
Place biscuit cutouts on a baking sheet.
Bake until golden brown, about 12-15 minutes.
Serve warm with butter and honey or your favorite preserves.","url":"https://recipe.bluelayer.org/recipe/38182/heavenly-whole-wheat-buttermilk-biscuits"},{"id":"38119","title":"Light and Delicious Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
cheese, parmesan, hard
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees.
In nonreactive mixing bowl, stir together flours, baking powder, baking soda and salt.
Using pastry blender, cut in cream cheese and butter until pea size lumps form.
Stir in buttermilk with fork.
Gather dough into ball and kneed it several times in bowl until smooth.
Turn dough out onto lightly floured surface.
Pat into smooth 1/2 inch thick disk.
With 3-inch cutter, cut out rounds.
Repeat with dough scraps until you have 10 biscuits.
Brush tops with nonfat milk.
Place biscuits on baking sheet lined with parchment paper or lightly coated with no-stick cooking spray.
Bake 15-20 minutes or until golden.
Makes 10 biscuits.","url":"https://recipe.bluelayer.org/recipe/38119/light-and-delicious-biscuits"},{"id":"38113","title":"Strawberries and Cream Scones","ingredients":"strawberries, raw
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
orange juice, raw
cream, fluid, heavy whipping","directions":"Preheat oven to 400.
Mix flour, baking powder, sugar and salt in a large bowl.
Cut butter into small cubes and blend with a pastry blender until it resembles oatmeal (or small peas, if you don't like oatmeal).
Add the orange zest and strawberries.
Then slowly and gradually add the cream while mixing with a fork.
As soon as the flour starts to come together into a dough, remove from the bowl and form into a ball.
Place on a lightly floured surface and knead gently four or five times.
Then shape with your hands (or a rolling pin) into an 8x10\" rectangle.
Cut the rectangle lengthwise into two 4x10\" rectangles.
Cut each of those into 6 or 7 triangles and place on an ungreased baking sheet.
Bake for 20-25 minutes until golden brown.
Serve warm with softened butter, jam, creme fraiche or just as they are!","url":"https://recipe.bluelayer.org/recipe/38113/strawberries-and-cream-scones"},{"id":"37949","title":"Easy Homemade Bisquick Bisquit Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite","directions":"Sift the flour, baking powder and salt two to three times into a large bowl.
Cut in the shortening with a pastry cutter or your fingers until the flour mixture looks like fine crumbs.
Store the bisquick mix in an well-sealed, air-tight container in a cool place and it lasts several month.
Note: Any recipe that asks for bisquick mix, this is the mix.","url":"https://recipe.bluelayer.org/recipe/37949/easy-homemade-bisquick-bisquit-mix"},{"id":"37843","title":"Churros","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated","directions":"Combine flour and salt; set aside.
Bring water to full rolling boil in large saucepan.
Remove from heat.
Add flour mixture all at once; stir until well blended.
Cool 5 min.
Meanwhile, place a medium-size star tip in pastry bag.
(Or, use cookie press fitted with a star-shaped attachment.)
Place dough in pastry bag; squeeze 6-inch lengths of dough onto wax paper.
Heat oil in large deep skillet on medium-high heat.
Add half of the dough strips; cook 5 min.
or until golden brown, turning occasionally.
Drain on paper towels.
Repeat with remaining dough strips.
Place churros on serving platter; sprinkle evenly with cinnamon sugar.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/37843/churros"},{"id":"37810","title":"Biscotti alla Parmigiana","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, parmesan, hard
spices, rosemary, dried
salt, table","directions":"In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt.
Pulse until crumbly, but sticks together when pressed with fingers.
Pour onto a floured pastry board and gather into a ball.
Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes.
Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness.
Line a baking sheet with a silpat mat or parchment paper.
Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart.
Gather dough scraps into a ball.
Roll out leftover dough and cut additional circles.
Continue until all the dough is used.
If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
Place in oven and bake 8 to 10 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/37810/biscotti-alla-parmigiana"},{"id":"37778","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic","directions":"Place the three dry ingredients in a bowl and mix well.
Add the shortening and mix thoroughly.
You can use your hands, a strong spoon, a pastry cutter or two knives.
Pour in the warm water and mix well.
Towards the end of mixing you will need to finish mixing with your hands.
Roll the dough into a ball and knead for 6-7 minutes.
Place back into the bowl and cover with waxed paper or plastic wrap.
Let the dough sit for 15 -- 30 minutes.
Divide the dough into approximately 32 small balls.
Lightly flour your surface and roll out each ball to a 6 - 8 inch diameter tortilla.
Cook on a griddle, comal, cast iron skillet, etc., on low heat or as desired.
(Less chance of burning).
Cook on one side until the top starts to bubble, then turn over for a few more seconds.
Cooking the tortillas is similar to that of pancakes.
Then enjoy!","url":"https://recipe.bluelayer.org/recipe/37778/homemade-flour-tortillas"},{"id":"37753","title":"Loaded Potato Ravioli #SP5","ingredients":"potatoes, raw, skin
cream, sour, cultured
bacon, meatless
chives, raw","directions":"Prepare mashed potatoes as instructed in the Simply Potatoes Traditional Mashed Potatoes package.
Roll out Pillsbury Crescent Recipe Creations Seamless Dough Sheet on a flour dusted surface and spoon tablespoons of mashed potatoes onto the dough sheet, leaving an inch between the mounds.
With a pastry brush, brush a bit of water around the mounds of filling.
Lay a second sheet of pasta on top and press to seal the sheets together.
Press around the mounds to eliminate air in the pocket that contains the filling.
Cut the ravioli into rectangles using a sharp knife, and press again to seal completely.
Place each ravioli 1/2 inch apart onto a baking sheet and bake for 15 minutes at 350 F, or until golden brown.
Transfer ravioli to serving plate.
Serve with a dollop of sour cream, chopped chives and bacon crumbles.","url":"https://recipe.bluelayer.org/recipe/37753/loaded-potato-ravioli-sp5"},{"id":"37741","title":"Buttermilk Fudge Recipe","ingredients":"sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract
nuts, walnuts, english","directions":"Butter sides of a large heavy saucepan or possibly Dutch oven.
Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly, till margarine melts and sugar dissolves.
Use a pastry brush dipped in warm water to wash down any sugar crystals on the sides of the pan.
Increase heat to medium and bring to a boil.
Don't stir while syrup is boiling.
Continue to cook until syrup reaches a soft ball stage
(approximately 234 - 240 degrees).
Remove from heat; add in vanilla.
Don't stir till syrup cools to approximately 200 degrees.
Using medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
Stir in walnuts.
Pour into a buttered 8 x 8 inch pan.
Cold completely.
Cut into squares and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/37741/buttermilk-fudge-recipe"},{"id":"37704","title":"Baked Toaster-Like Pastries","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
apricots, dried, sulfured, uncooked","directions":"Preheat oven to 350.
Grease or flour a cookie sheet and set aside.
In a bowl, combine the flours (you can use whatever flour you want).
Add the margarine and cut into flour with pastry cutter or fork, adding water as needed.
Divide dough into 4 equal sized balls, and on a floured surface, roll each out one at a time into a rectangle shape.
On one half of the rectangle, spread about a tablespoon and a half of filling, leaving an edge of dough visible.
Fold dough over to cover the jam and use a fork to connect the edges.
Place them on the cookie sheet and bake for 12-18 minutes.","url":"https://recipe.bluelayer.org/recipe/37704/baked-toaster-like-pastries"},{"id":"37698","title":"Apple Pie Squares","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, brown
butter, without salt
vanilla extract
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
butter, without salt
apples, raw, with skin
raisins, seeded
sugars, brown
spices, cinnamon, ground
cornstarch
lemon juice, raw","directions":"Preheat oven to 375 degrees.
Lightly grease 15 x 10 jelly-roll pan.
Prepare Struesel Topping: in medium bowl, with hand, mix all topping ingredients until mixture comes together.
Shape into a ball; cover and refrigerate.
Prepare Shortbread Crust: in large bowl, combine flour, sugar, and salt.
With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs.
Sprinkle crumbs evenly in prepared pan.
With hands, firmly pat crumbs into bottom of pan to form a crust.
Bake crust 20 to 25 minutes or until lightly browned (crust may crack).
Meanwhile, prepare Apple Filling: in 12-inch skillet, melt butter over medium heat.
Add apples, raisins, sugar, and cinnamon, and cook 15 minutes or until apples are tender, stirring occasionally.
In cup, mix cornstarch and lemon juice; stir into apple mixture until thickened (it will thicken almost immediately).
Remove skillet from heat.
Spoon hot apple mixture over warm crust.
Break struesel topping into 1/2-inch chunks, and scatter over apple mixture.
Bake 30 minutes or until struesel is golden.
Cool completely in pan on wire rack.
When cool, cut lengthwise into 3 strips, then cut each strip crosswise into 6 pieces.
Use wide metal spatula to lift and serve squares.","url":"https://recipe.bluelayer.org/recipe/37698/apple-pie-squares"},{"id":"37660","title":"Butter Pastry Dough (Magic Bullet Express Trio)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Before you begin, cut the butter into small squares and place in freezer to chill for 15 minutes.
Add all ingredients except water to the Mixer with the Cross Blade.
Pulse (about 10 - 20 times) slowly adding water (as needed) through the Feeding Tube until you've achieved a \"coarse wet sand look\".
Then open the top and pinch a bit of the mixture, if it holds together after the pinch, it's ready.
Scoop the dough out onto a generously floured surface and roll into a ball.
Then either place in a storage container for later use or use a rolling pin to roll into your desired crust shape.","url":"https://recipe.bluelayer.org/recipe/37660/butter-pastry-dough-magic-bullet-express-trio"},{"id":"37607","title":"Plain Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour and salt into a bowl.
Cut in the shortening with a pastry blender until it is the size of small peas.
Sprinkle 1 tablespoon of the milk over part of the flour mixture.
Gently toss with a fork and push to the side of the bowl.
Sprinkle another tablespoon over another dry part, toss with a fork and push to the side of the bowl.
Repeat with the remaining milk until all of the flour mixture is moistened.
Press the dough together to form 2 equal balls, then flatten into disks.
Roll out the crusts right away, or wrap the dough tightly, smoothing out any little wrinkles or air pockets, and refrigerate for up to 2 weeks.
On a lightly floured surface, roll out each ball to a thickness of 1/8 inch.
Use a light touch and handle the dough as little as possible.
To prebake an empty crust, preheat the oven to 400F.
Press 1 rolled-out crust into a 9- or 10-inch pie plate.
Line with parchment paper and weigh the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking.
Bake for 10 minutes, until firm and lightly browned.
To parbake the crust, remove it from the oven after about 10 to 20 minutes, when you first see a golden hue to the crust.
HOW PIES ARE CUT:
Cut all fruit pies and Boston cream pies into eight slices.
This includes peach, apple, all sugar-free pies, strawberry rhubarb, cherry, red raspberry, blueberry, French apple, Boston cream.
And egg custard.
Cut all meringue pies and pecan pies into ten slices.
This includes lemon, coconut, chocolate, peanut butter, and butterscotch.","url":"https://recipe.bluelayer.org/recipe/37607/plain-pie-pastry"},{"id":"37604","title":"Egg-Free Blueberry Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt
egg substitute, powder
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
blueberries, raw","directions":"Preheat oven to 400 degrees F. Grease bottoms of 12 standard muffin cups or line with paper baking cups.
To make topping, mix flour, brown sugar, and cinnamon together in a small bowl.
Cut in butter using a pastry cutter or 2 knives, until a coarse meal is formed.
Set aside.
In a small dish, combine egg replacer and warm water.
Stir gently with a fork until well mixed.
In a large bowl, beat milk, oil, and egg replacer mixture.
Stir in flour, sugar, baking powder and salt just until moistened.
Mixture will be lumpy, but do not over-mix.
Fold in blueberries.
Spoon batter into muffin cups about 2/3 to 3/4 full.
Sprinkle each with about 1 tablespoon of the topping.
Bake 2022 minutes or until lightly browned.
Allow muffins to cool in the pan for about 5 minutes and then remove to a wire rack.","url":"https://recipe.bluelayer.org/recipe/37604/egg-free-blueberry-muffins"},{"id":"37544","title":"Marilyn Batali's Blackberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
water, bottled, generic
blackberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
lemon juice, raw
butter, without salt","directions":"In a large bowl, whisk the flour, sugar and salt.
Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal.
Add the ice water and stir with a fork until the dough is moistened.
Turn the dough out onto a lightly floured work surface and gather it into a ball.
Knead the dough 2 or 3 times, just until it comes together.
Divide in half; flatten each piece into a disk.
Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
Preheat the oven to 375.
Let the dough stand at room temperature for 10 minutes.
Working on a lightly floured surface, roll out one disk of dough to a 12-inch round.
Transfer to a 9-inch glass pie plate.
Roll out the remaining dough to an 11-inch round.
Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
Brush the overhanging pastry with water and carefully set the top crust over the berry filling.
Press the edges of the dough together and trim the overhang to 1 inch.
Fold the edge under itself and crimp decoratively.
Cut 4 slits in the top crust.
Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling.
If necessary, cover the edge with foil for the last few minutes of baking.
Let the pie cool for at least 4 hours before serving.","url":"https://recipe.bluelayer.org/recipe/37544/marilyn-batalis-blackberry-pie"},{"id":"37532","title":"Milkmaid Mask","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine buttermilk and powder in a container until it is a smooth paste.
Spread over your face and neck (a pastry brush or soft paintbrush reserved for this purpose works well).
Leave on until dry, about 15-20 minutes.
Rinse off with cool water and pat your face dry.","url":"https://recipe.bluelayer.org/recipe/37532/milkmaid-mask"},{"id":"37407","title":"Super Quick Hot Water Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
salt, table","directions":"Place flour in mixing bowl, make a well in the center.
Put oil and hot water in cup or jug and pour onto flour.
Mix well until all flour is incorporated.
The dough should be quite pliable.
Allow to cool a little until you can comfortably handle it, but make sure to use while warm.
Roll out on floured surface and use immediately.
For Vegetarian omit animal fat or Lard.
For Vegan omit Animal Fat, Lard or melted butter and use only oil.","url":"https://recipe.bluelayer.org/recipe/37407/super-quick-hot-water-pastry"},{"id":"37397","title":"Peanut Butter Cream Tart","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
cheese, parmesan, hard
peanut butter, smooth style, without salt
cream, whipped, cream topping, pressurized
sugars, powdered
vanilla extract
candies, semisweet chocolate","directions":"For Crust: Preheat oven to 325 degrees.
Butter a 9 inch diameter tart pan with removeable bottom.
Mix cookie crumbs and butter in medium bowl until moist clumps form.
Press mixture onto bottom and up sides of prepared tart pan.
Bake until set, about 10 minutes.
Cool completely.
For Filling: Using an electric mixer, beat cream cheese and peanut butter in a large bowl until smooth.
Using clean dry beaters, beat cream, powdered sugar and vanilla to soft peaks in another large bowl.
Whisk half of the whipped cream into peanut butter.
Fold in remaining whipped cream.
Transfer 3 tablespoons filling to a small bowl and reserve.
Spread remaining filling in crust.
Melt chocolate in top of double boiler.
Whisk in reserved 3 tablespoons filling.
Immediately transfer chocolate mixture to a pastry bag fitted with a 1/8 inch tip.
Pipe chocolate mixture in a spiral atop filling.
Using a small, sharp knife, begin at center of tart and draw tip of knife toward the edge of tart.
Move knife over 2 inches; begin at edge of tart and draw knife toward center.
Repeat to form a web pattern.
Chill until cold.
Can be made 2 days ahead.
Keep chilled.","url":"https://recipe.bluelayer.org/recipe/37397/peanut-butter-cream-tart"},{"id":"37379","title":"Oatmeal Shortbread","ingredients":"oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
vanilla extract","directions":"PREHEAT oven to 350F Lightly grease a 13x9x2 inch pan.
IN large bowl, combine oats, sugar, flour and salt.
WITH pastry blender or fork, cut in butter until texture of coarse cornmeal.
STIR in vanilla; MIX well.
WITH HANDS, press mixture evenly into prepared pan.
BAKE 20 to 25 minutes, or until golden.
COOL slightly.
CUT into bars while still warm.
LET cool completely in pan.","url":"https://recipe.bluelayer.org/recipe/37379/oatmeal-shortbread"},{"id":"37253","title":"Rough Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Dice the chilled butter into the flour.
If you used unsalted butter add a good pinch of salt.
Add water, a tablespoon at a time, and mix gently with a metal spoon, try to keep the butter cubes as intact as possible.
Only add the water a little at a time, you want a dry dough, from when this photo was taken...
It only took half a tablespoon of water more to get to the stage when it could be formed into a ball using your hands.
Shape the ball into a rectangle and on a lightly floured surface, with a rolling pin, roll in one direction only away from you until the pastry is about half a centimetre thick.
Take the top third and fold it towards you, then take the bottom third and fold it on top.
Rotate the pastry a quarter turn and repeat the rolling and folding.
Roll and fold and turn four more times, six in total.
Then wrap in plastic wrap and chill in the fridge for at least 30 minutes, after which the pastry is ready to use.","url":"https://recipe.bluelayer.org/recipe/37253/rough-puff-pastry"},{"id":"37250","title":"Pastry Shell for 11\" Fruit or Quiche Tarts","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Place flour, sugar, and salt in food processor bowl.
Add butter slices.
Process, using rapid on/off pulces until mixture resembles small particles.
Add 1 Tablespoon of water; process a couple seconds more.
Add other Tablespoon water; pulse again The dough should be damp enough to form a rough mass.
Add a few more drops of water if necessary.
Roll dough out onto a generously floured work surface until it is about 1/8 inch thick.
Cut dough into shape of tart pan and transfer to pan, patting some of the overhang in around the edge to make the sides of the shell thicker than the bottom.
Trim off remaining overhang.
The quiche/tart is now ready to be filled and baked.","url":"https://recipe.bluelayer.org/recipe/37250/pastry-shell-for-11-fruit-or-quiche-tarts"},{"id":"37223","title":"Whole Grain Master Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
vital wheat gluten
water, bottled, generic","directions":"Measure the dry ingredients into a 5-quart bucket or bowl, and whisk them together (you can also use a fork, or if its lidded, just shake them well).
Add the water to form a very wet dough.
Cover loosely (leave lid open a crack) and allow to rise for two hours at room temperature (if you decreased the yeast, youll need more time).
NEVER PUNCH DOWN or intentionally deflate.
The dough will rise and then begin to collapse.
Refrigerate and use over the next 14 days, tearing off one-pound loaves as you need them.
On baking day, cut off a grapefruit-sized piece of dough (about a pound), using a serrated knife or a kitchen shears.
Quickly shape the loaf by pulling the top around to the bottom and rotating, but don't knead.
Cover the loaf loosely with plastic wrap and let it rest on a pizza peel covered with cornmeal or parchment for 90 minutes (or 40 if your dough is fresh and not refrigerate).
Thirty minutes before baking, preheat the oven to 450 degrees F (230 degrees C), with a baking stone placed on a middle rack.
Place an empty broiler tray for holding water on any other rack that wont interfere with rising bread.
Just before baking, use a pastry brush to paint the top with water and sprinkle with a seed mixture if desired.
Slash the loaf with 1/4-inch deep parallel cuts across the top (or a singe lengthwise cut as in the first picture).
Use a serrated bread knife held perpendicularly to the loaf.
Slide the dough onto the pizza stone.
Pour 1 cup hot tap water into the broiler tray.
Bake for about 30 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/37223/whole-grain-master-bread-recipe"},{"id":"37180","title":"Butter-and-Shortening Pastry Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"In a food processor, pulse together the flour and salt.
Add the shortening and butter and pulse until the mixture resembles coarse meal.
With the motor running, pour the water through the feed tube and process until the dough begins to pull away from the sides of the bowl, adding no more water than necessary.
Divide the dough into 2 balls, flatten them into thick disks and place them between waxed-paper sheets.
Refrigerate for at least one hour before rolling out.","url":"https://recipe.bluelayer.org/recipe/37180/butter-and-shortening-pastry-dough"},{"id":"37171","title":"Apple Turnovers Ala Terri Recipe","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
honey
salt, table
apples, raw, with skin
sugars, brown
wheat flour, white, all-purpose, unenriched
lemon juice, raw
spices, cinnamon, ground
spices, cloves, ground
salt, table","directions":"Cream butter, honey, and cream cheese till smooth and creamy.
Sift together flour, honey & salt.
Work into creamed mix with a pastry cutter till completely blended in.
Form into a ball; wrap in plastic wrap and refrigerateseveral hrs.
Preheat oven to 425 degrees.
Combine apples, brown sugar, flour, lemon juice and spices.
Roll pastry 1/8\" thick; cut into 4 squares.
Place one fourth of apple filling on each square.
Mix in half diagonally and press edges with tines of fork to seal.
Slit pastry with sharp knife.
Place on ungreased cookie sheet and bake 20-25 min.","url":"https://recipe.bluelayer.org/recipe/37171/apple-turnovers-ala-terri-recipe"},{"id":"37153","title":"Bryanna's Yeasted Pastry Dough, No Fat","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
water, bottled, generic
syrup, maple, canadian
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"NOTE: use regular all-purpose unbleached and wholewheat flour, not pastry flour or bread flour).
The potatoes need to be just potatoes, no milk if using \"real\" mashed potatoes.
If using instant mix with the boiling water.
Mix the warm milk, mashed potatoes, syrup and yeast in a medium bowl or food processor; let stand 5 minutes.
Add the flour and salt.
Knead for 5 minutes or process in food processor for 30 seconds.
Place the dough in an oiled bowl, spray the top of the dough with a little oil, cover with plastic wrap and let rise in a warm place until doubled (30-60 minutes) OR in the refrigerator for up to 24 hours.
To make a double crust pie, preheat the oven to 350 degrees F. Divide the dough in half and roll out one half to fit the bottom of a lightly oiled 9 pie pan (you have to oil the pans because this dough has no fat in itOR use a really good non-stick pan).
Dont use much flour when rolling out.
Fill the pie and cover with the rolled-out second half of the dough.
Crimp the edges together and cut some slits for the steam to escape.
Bake immediately (no rising) for 25-30 minutes or until golden.
The pie may be glazes before baking with soymilk and maybe sprinkled with coarse unbleached sugar, or after baking with maple syrup or juice concentrate.
To make a freeform pie, preheat the oven to 350 degrees F. Roll the dough out to a 16 circle (use as little flour as possible) and place it carefully on a lightly oiled or good nonstick cookie sheet or 14 round pizza pan.
(To transfer the dough, you can cover it with waxed paper and loosely roll it up on your rolling pin, lift it to the pan, unroll and remover the paper.)
Make sure there are no holes or excessively thin spots in the dough.
Pile the filling in the center and drape the edges over the filling, leaving about a 5 uncovered hole in the center, and pleating the dough to make it fit over the filling.
This doesnt have to look fancyafter all, its a rustic pie!.
Bake immediately (no rising) as instructed for the double crust pie above.
Glaze as above, too, if you like.
Bryanna:Its impossible to make a flaky pastry without fat, but this is a really tender yeasted pastry for pies and quicheseven fruit pies!
You can make a conventional double crust pie, or a freeform or rustic pie.
This last is rolled into one large circle with the edges folded up over the filling and baked free-standing on a cookie sheet rather than in a pie pan.
(Its doesnt work with very runny fillings!)
A food processor makes this easy!","url":"https://recipe.bluelayer.org/recipe/37153/bryannas-yeasted-pastry-dough-no-fat"},{"id":"37074","title":"Chocolate Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 325 degrees F.
Cut out two sheets of parchment as large as your cookie sheets.
In a medium sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder.
With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly.
In a separate bowl, combine the honey and milk, stirring until the honey dissolves.
Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together.
Add additional milk, if necessary.
Turn the dough out onto a well floured surface and fold it over gently 10 to 12 times, until smooth.
Divide the dough in half.
Work with half the dough at a time, keeping the remaining dough covered.
Transfer one piece of dough to a piece of parchment.
Roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16 inch thick.
Trim the edges and prick the dough evenly with a dough docker or fork.
Repeat with the remaining dough and parchment.
Place the rolled-out dough pieces, on their parchment, onto baking sheets.
Bake the crackers for 15 minutes, or until you begin to smell chocolate.
Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife.
Transfer them to a rack to cool.
Store the cooled crackers tightly wrapped.
Yield: 32 - 3 1/2 x 2 1/2 inch crackers.","url":"https://recipe.bluelayer.org/recipe/37074/chocolate-graham-crackers"},{"id":"37056","title":"Wild Mushroom and Gruyere Quiche","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
cheese, gruyere
butter, without salt
onions, raw
mushrooms, white, raw
egg substitute, powder
cream, whipped, cream topping, pressurized
tomatoes, sun-dried
spices, basil, dried","directions":"Combine flour and butter with a pastry blender until you get a mealy texture.
Add in the cold water, 1 tsp at a time until dough is able to be shaped into a ball.
Be careful not to add too much or it will make it sticky.
Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.
Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.
Turn oven down to 375.
Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.
In a pan, melt 2 tbs butter and add onions and cook until they are soft.
Add in the mushrooms, and saute until lightly brown.
In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.
Pour into quiche crust, and sprinkle with the basil.
Bake for 30-35 minutes, or until a knife inserted comes out clean.","url":"https://recipe.bluelayer.org/recipe/37056/wild-mushroom-and-gruyere-quiche"},{"id":"37055","title":"Slow-Rise, No-Knead Light Wheat (Or White) Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"For the first stage:.
Thoroughly combine the flours, sugar, salt and yeast in a 3-quart or larger bowl; mix with a large spoon.
Add the butter or oil and water, stirring vigorously until well combined; the dough may be stiff.
Scrape down the sides of the bowl with a greased flexible spatula.
Drizzle the dough top with about a teaspoon of melted butter or oil; use a pastry brush or your fingertips to spread it evenly over the dough.
Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
For the second stage:.
Vigorously stir the dough until it deflates.
Generously coat a 9-by-5-inch or similar large (1 3/4- to 2-quart) loaf pan with nonstick cooking oil spray.
Turn out the dough into the pan.
Drizzle the melted butter or vegetable oil over the loaf top, then spread it out with a pastry brush or your fingertips until the surface is evenly coated and looks smooth.
Sift about 1/2 tablespoon flour evenly over the loaf top.
Cover the pan tightly with plastic wrap.
For a regular rise:.
Let stand at room temperature for 45 to 75 minutes or until the dough nearly reaches the pan rim.
(The time will vary considerably depending on the temperature of the room and the length of the first rise.
).
Gently remove the plastic.
Let it stand until the dough top rises 1/4 inch above the rim.
For a quick rise:.
Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
Microwave for 2 minutes, until the water almost boils.
Put the loaf in the microwave oven as far from the water as possible.
Let it rise 30 to 50 minutes, or until the dough nears the pan rim.
Gently remove the plastic.
Continue the rise until the dough top is 1/4 inch above the rim.
For baking:.
Position an oven rack in the middle third of the oven; preheat to 425 degrees.
Gently transfer the pan to the oven; jarring can cause deflating.
Bake for 25 to 35 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
Transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
Transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/37055/slow-rise-no-knead-light-wheat-or-white-bread"},{"id":"37016","title":"Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized","directions":"Combine first 4 ingredients; cut in the butter with pastry blender until crumbly.
Add whipping cream to flour mixture, stirring just until moistened.
Turn dough out onto lightly floured surface; knead about 5 or 6 times.
Roll to 1/2 inch thickness; cut with a 2-inch biscuit cutter and place in lightly greased muffin pans or 2 inches apart on greased baking sheet.
Bake at 375F for 15 minutes or until golden.
Serve with preserves and whipped cream.","url":"https://recipe.bluelayer.org/recipe/37016/cream-scones"},{"id":"37014","title":"Meringue Disks","ingredients":"nuts, almonds
sugars, granulated
cornstarch
egg, white, raw, fresh","directions":"Preheat the oven to 275 degrees.
Butter and lightly flour two baking sheets.
Trace two eight-inch circles on each sheet.
In a large bowl, mix the ground almonds, two cups of the sugar and the cornstarch.
Set aside.
In a large bowl, beat the egg whites until they are frothy.
Gradually add the remaining sugar, beating constantly until the egg whites are stiff but not dry.
Sprinkle some of the almond mixture on the egg whites and fold in.
Repeat until all the almond mixture is incorporated.
Fill a pastry bag fitted with a round No.
4 tip with the meringue.
On the baking sheets, squeeze the meringue around the rim of a traced circle.
Work toward the center in a circular motion until the entire circle is filled in.
Repeat with the remaining circles.
Bake for 45 minutes, or until the meringue is golden and crisp.","url":"https://recipe.bluelayer.org/recipe/37014/meringue-disks"},{"id":"37011","title":"100% Whole Wheat Bread, Plain and Simple (No-Knead)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
vital wheat gluten
water, bottled, generic","directions":"Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
Add the water and mix without kneading, using a spoon.
(You might need to use wet hands to get the last bit of flour to incorporate.
).
Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece.
Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough).
Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
Thirty minutes before baking time, preheat oven to 450F (230C).
Place a baking stone on the middle rack.
Place an empty metal broiler tray on another rack.
Just before baking, use a pastry brush to paint the top with water.
Sprinkle with your favorite seed mixture.
Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
Slide the loaf directly onto the hot stone.
(Or place the silicone mat or cookie sheet on the stone.)
Pour one cup hot tap water into the broiler tray and quickly close the oven door.
Bake for 30-35 minutes, until richly browned and firm.
If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
Allow the bread to cool on a rack before slicing and eating.
Variation: Honey whole wheat sandwich bread.
Add 1/2 cup honey and decrease the water by 1/2 cup.
Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/37011/100-whole-wheat-bread-plain-and-simple-no-knead"},{"id":"36896","title":"Brown Sugar and Cinnamon Scones","ingredients":"nuts, pecans
spices, cinnamon, ground
sugars, brown
butter, without salt
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
vanilla extract","directions":"Work the dough quickly (don't over-mix!)
and put the dough wedges into the heated oven as soon as possible.
The process from mixing to pulling the finished scones out of the oven shouldn't take more than 15-20 minutes.
Scones are best served warm.
In order to keep the scones flaky it's important to have all ingredients, work surfaces and tools clean, cold and dry.
Adjust oven rack to middle position and heat oven to 350 degrees.
Roast nuts on a baking sheet for 7 to 10 minutes until light brown and aromatic.
Remove nuts and cool.
Crush in a zip-lock bag with a rolling pin.
Add brown sugar and cinnamon to nuts, combine and place bag in freezer.
Cut butter and shortening into 1/4\" chunks on a small plate and place in freezer.
Raise oven temp to 450 degrees, Lightly flour a work board and place in refrigerator Sift flour, baking soda, cream of tartar, salt and sugar into large bowl and place in freezer with (pastry blender) for 10 to 15 minutes.
Measure and combine butter milk, cream and vanilla and place in refrigerator.
Now that everything is prepared it's time to make the scones, work as fast as possible, you need to complete the process without interruption.
It shouldn't take more than 15 minutes to get them into the oven from this point.
Remove butter/shortening and flour mixture from freezer, With a pastry blender cut butter/shortening into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.
(This can also be done in a food processor, just be sure to refrigerate the bowl for 15 mins before starting) Add nut/brown sugar mixture to flour/butter mixture, toss lightly with a wooden spoon to combine (if using a food processor, pulse until combined) Make a well in the center and pour in cream/buttermilk/vanilla mixture.
Working quickly, blend ingredients together with a rubber spatula or wooden spoon into a soft crumbly dough.
(do not over-mix or scones will be tough).
(Once again, if using the food processor pulse till just combined).
Turn dough onto your cold, floured, work board.
Dough will be a crumbly mess, work it gently, turning no-more than four times, and lightly press it into a rectangle (5x10x1/2\" thick).
Cut rectangle in half into two 5x5's, then each half into two 2 1/2 x 5's forming four quarters.
Cut each quarter diagonally and place wedges 1 inch apart on a light colored non-stick baking sheet.
Bake until scones are lightly brown, 10 to 12 minutes.
Place on a wire rack and serve immediately.
Scones will keep overnight, cover them with a thin pastry cloth or kitchen towel.
Possible Additions/Substitutions---------am .
Use 1 cup of raisins, dates or other dried fruit in-place of brown sugar/nuts.
Use 1 cup of white chocolate chips, Hershey's cinnamon chips or mini chocolate chips in place of brown sugar/nuts.
Replace 1/2 tablespoon of vanilla with nut flavored extract.
Use whole milk in place of butter milk and or cream.
Use sour cream in place of butter milk.
Drizzle icing over cooled scones.","url":"https://recipe.bluelayer.org/recipe/36896/brown-sugar-and-cinnamon-scones"},{"id":"36852","title":"Chive Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
chives, raw","directions":"Preheat oven to 450 degrees F.
Combine flour, baking powder, salt and baking soda in a small bowl.
Cut in shortening with pastry blender until coarse crumbs.
Stir in buttermilk and chives and stir until just moistened.
Drop by tablespoons 2 inches apart onto a greased baking sheet.
Bake for 10-12 minutes until lightly browned.
Serve warm and enjoy!","url":"https://recipe.bluelayer.org/recipe/36852/chive-biscuits"},{"id":"36850","title":"Blueberry and White Chocolate Cheese Pie","ingredients":"nuts, hazelnuts or filberts
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
cream, sour, cultured
blueberries, raw
sugars, granulated","directions":"Line bottom of a 9-inch tart pan with parchment paper.
Mix crust ingredients and press into pan bottom and slightly up the sides.
Chill.
Melt white chocolate in double boiler over hot but not boiling water.
Stir constantly.
In a separate bowl, whip cream cheese for 3 minutes.
Add the melted white chocolate; beat for another minute.
Add sour cream; beat until very smooth.
Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center.
Fill entire crust; chill until firm.
For the topping: Rinse fresh blueberries and toss with the 1/4 cup sugar.
Heap the blueberries on top of the filling.
Garnish with lemon zest and white chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/36850/blueberry-and-white-chocolate-cheese-pie"},{"id":"36819","title":"Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, sugar, and salt.
Add the chilled butter cubes and mix just until the butter is broken up into rough 1/4-inch (6-mm) pieces.
Add 6 tablespoons (90 ml) of the ice water all at once and continue mixing just until the dough begins to hold together.
If necessary, mix in the additional 2 tablespoons (30 ml) ice water.
Turn the dough out onto a work surface.
Divide the dough in half and form each half into a disk about 1 inch (3 cm) thick.
Wrap the disks in plastic wrap and refrigerate until chilled and firm, at least 1 hour.
The disks of dough can be refrigerated for up to 2 days or frozen for up to 2 months.
For a prebaked 9- or 10-inch (23- or 25-cm) pie shell, lightly flour the work surface and roll out one disk of dough into a 14-inch (36-cm) circle.
To make it easier to move, fold it in half, and fit it into a 9- or 10-inch (23- or 25 cm) pie plate.
Unfold the dough, centering it and gently pressing it into the dish with your fingers.
Tuck the excess dough under itself, leaving a generous amount of pastry around the rim.
Use your fingers or a fork to decoratively crimp the edges.
Freeze for about 30 minutes.
Preheat the oven to 375F (190C).
Line the dough-lined pie plate with a sheet of aluminum foil, fill halfway with pie weights (or dried beans), and bake until the bottom of the crust is beginning to brown, about 20 minutes.
Remove the foil and weights, and continue baking until deep golden brown, about 10 minutes more.
If the dough is chilled for more than 1 hour, before you roll it out, let it stand at room temperature for about 5 minutes until it becomes slightly malleable again.","url":"https://recipe.bluelayer.org/recipe/36819/pie-dough"},{"id":"36764","title":"Chocolate Decorating Ideas","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,","directions":"There are a lot of little tricks to handling chocolate.
I like to work on a marble surface because the marble is generally cold, which helps the chocolate set.
I also keep my chocolate in a glass bowl, which retains heat well and holds the temper longer.
One of the most useful things you can use when working with chocolate is acetate (plastic from the florist).
It can be found in most art shops.
To make dark and white chocolate cigarettes: Use a cake comb to create alternating stripes of white and dark chocolate.
You can buy one at most cake decorating supply stores.
Spread some white chocolate on a sheet of acetate in a very thin layer, about 1/16-inch.
Draw the comb through the chocolate to create alternating lines.
Return the excess chocolate to the bowl.
When the chocolate stripes are firm but not hard, use an offset spatula to spread a 1/8-inch-thick layer of dark chocolate over the white chocolate.
When the chocolate sets but is not firm, use a pastry triangle to create the cigarettes.
Start about 11/2 inches from an edge and push the chocolate into a roll (it will form naturally).
Apply even pressure.
To make chocolate fans: Spread some dark chocolate directly onto the marble surface in a very thin layer, about 1/16-inch.
Use the pastry triangle to create fans by pushing the triangle through the chocolate in an arc.
Use your finger to hold down one side as you push the chocolate toward the other.","url":"https://recipe.bluelayer.org/recipe/36764/chocolate-decorating-ideas"},{"id":"36709","title":"Peach and Blueberry Cobbler","ingredients":"peaches, yellow, raw
blueberries, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt","directions":"Preheat oven to 400 degrees F (200 degrees C).
Grease a 9x9-inch glass baking dish.
Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches.
In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined.
With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour.
Allow to cool; filling will thicken as it cools.","url":"https://recipe.bluelayer.org/recipe/36709/peach-and-blueberry-cobbler"},{"id":"36596","title":"Black Pepper Biscuits - Cooking Club","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, black
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Heat oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, pepper and salt.
With pastry blender or 2 knives, cut in 1/2 cup of the butter until mixture resembles coarse crumbs with some pea-sized pieces.
Stir in milk just until soft dough forms.
On lightly floured surface, pat or gently roll out dough to 3/4\" thickness.
With floured biscuit cutter, cut into 2\" rounds, pushing straight down and pulling up without twisting cutter.
Place biscuits on baking sheets.
Press scraps together to use all the dough.
Melt remaining 2 tablespoons butter.
Brush over tops of biscuits.
Bake biscuits 10-12 minutes or until light golden brown on tops and golden brown on bottoms.
Cool briefly on wire rack.","url":"https://recipe.bluelayer.org/recipe/36596/black-pepper-biscuits-cooking-club"},{"id":"36526","title":"Sugar Free Rugelach","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
vanilla extract
raisins, seeded
nuts, walnuts, english
spices, cinnamon, ground
apricots, dried, sulfured, uncooked","directions":"Cream together the margarine and cream cheese in the bowl of an electric mixer.
Blend in the vanilla.
Mix in the flour.
Chill the dough.
To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon.
If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
Divide the dough into 4 equal portions.
Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle.
Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
Cut each circle into 16 wedges using a pastry cutter or a pizza cutter.
Roll each wedge from base to point.
Place point down on a lightly greased or parchment lined baking sheets.
Bake for 15-17 minutes at 375 degrees F (or until golden).
Remove to racks to cool.","url":"https://recipe.bluelayer.org/recipe/36526/sugar-free-rugelach"},{"id":"36491","title":"Basic Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat your oven to 450 degrees F. 2.
Combine dry ingredients in a large, shallow bowl.
Slice cold butter into thin pats.
DO NOT soften your butter!
Place the cold butter chunks in the bowl and cut into the flour mixture until it looks crumbly.
Basically, you want to chop the butter into tiny pieces, no bigger than peas.
You can do this using a pastry cutter if you have one, but knives, a cookie cutter, or an apple slicer would work as well.
Make a well in the center of the mixture and pour in the buttermilk.
Stir with a wooden spoon until just combined.
Roll out onto a well-floured surface and cut into 2 rounds, OR scoop and shape 2 rounds with your hands and place on an ungreased baking sheet.
Bake about 20 minutes or until they start to brown.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36491/basic-buttermilk-biscuits"},{"id":"36459","title":"Mixed-Nut Butter-Crunch Toffee","ingredients":"butter, without salt
salt, table
leavening agents, baking soda
vanilla extract
nuts, macadamia nuts, raw
nuts, macadamia nuts, raw
water, bottled, generic
sugars, granulated
syrups, corn, light
candies, semisweet chocolate","directions":"Using some of the melted butter, coat a shallow 12 x 10-inch baking sheet and line it with a sheet of parchment paper, allowing some excess paper at both ends.
Brush the paper with some more of the melted butter and set the sheet aside on a wire rack.
Reserve any remaining melted butter for later.
Line two more shallow baking sheets or trays with waxed paper, for holding and chilling the candy once assembled, and set the sheets aside.
Cut each unwrapped stick of butter in half and place on a plate next to your work surface, along with a tiny bowl with the premeasured salt and baking soda, an opened bottle of vanilla, and the coarsely chopped macadamia nuts.
Place the finely chopped nuts in another bowl.
Place a small bowl half full of boiling water next to the stove and insert a pastry brush in the water.
Put your candy thermometer within easy reach.
Place a medium bowl of ice water close by and, if by accident any hot sugar syrup should touch your skin, dunk the affected area into this bowl.
Place a 2 1/2-quart heavy-bottomed saucepan on the stove.
Place the water, sugar, and corn syrup in the pan and stir gently to combine.
Place the pan over medium-high heat and let the mixture come to a rolling boil.
Dont stir anymore.
If, while the sugar was dissolving, any sugar crystals jumped to the sides of the pan, use the moistened pastry brush to wash the sides down.
Cook the syrup until the color turns very light amber.
Reduce the heat and add the butter, one half-stick at a time, stirring very gently with the clean stem end of a wooden spoon.
Add the next piece of butter only after each preceding piece has melted and become fully incorporated.
When all of the butter has been added and the mixture is well combined, clip the candy thermometer on the side of the pan so the bottom is submerged in the boiling toffee without allowing the mercury tip to touch the bottom of the pan.
Raise the heat to medium and boil the mixture until the temperature reads between 295 and 300F.
Remove the thermometer from the pan and stand the bottom in the bowl of boiling hot water.
Working quickly but carefully, immediately take the pan off the stove and stir in the combined salt and baking soda, vanilla, and coarsely chopped macadamia nuts (in that order).
Immediately, pour the candy mixture onto the prepared greased baking sheet and, using a long, buttered metal icing spatula or a table knife, spread the toffee into a thin even layer about 1/3 inch thick (the toffee wont cover the entire pan).
Use a buttered blade of a pastry scraper to frequently push the toffee into a rectangular shape as it cools, giving it a straight edge.
Let the mixture set for a few minutes, or until it firms up a bit (not too long, however, or the candy will become too hard to cut).
Meanwhile, melt the chocolate, stirring constantly, either in a heatproof bowl set in a skillet filled with an inch of very hot but not simmering water over low heat, or in a microwave oven for 1 minute on high, stirring until smooth after heating.
As you work with the chocolate, occasionally check the slab of toffee, using the straight edge of your scraper to move it back in line.
Once the chocolate is melted, place the bowl next to your work surface.
While the toffee mixture is still warm and pliable, use a buttered pastry scraper to score it into 1 1/2-inch squares.
Let the candy set until its firmer, about 5 more minutes.
Score again through the original cuts, making sure that the candy is in separate squares all the way through to the bottom.
If stubborn, reapply butter to your pastry scraper and place the blade in your original cut.
Using a heavy mallet, whack the top of the scraper, forcing the blade through any sticky, tough spots.
When firm and separate, make sure the toffee pieces are in their original positions and pour the melted chocolate over the top.
Using a long metal icing spatula, spread the chocolate evenly over the toffee.
(Its fine if the chocolate runs down into the grooves.)
Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them gently into the chocolate.
Reserve the remaining 1 cup of nuts.
Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line.
One by one, carefully lift each piece away from the rest and, if there are any bare spots, sprinkle them with the nuts.
Place the candy, in a single layer, on the prepared baking sheets and refrigerate the pieces, covered with plastic wrap, to let the chocolate harden, 1 to 2 hours.
Once set, place the candy into an airtight tin in layers, separated with waxed paper.
Although these candies may be stored at room temperature, to best preserve the freshest flavor, store them in the refrigerator.
Nut-Free Butter Crunch
For a nut-free version, make the following changes in the original recipe.
Instead of using nuts in the toffee, use an equal amount of coarsely chopped salted thin pretzel sticks.
Mix 1 1/2 cups each of crushed Nabisco chocolate wafer cookies and Lorna Doone shortbread cookies, and use them to top the melted chocolate.
Reduce the salt to 1/4 teaspoon.
All other instructions are the same.","url":"https://recipe.bluelayer.org/recipe/36459/mixed-nut-butter-crunch-toffee"},{"id":"36355","title":"Quick Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
butter, without salt","directions":"Beat the flour with the water and salt in an electric mixer just to mix a little.
Add the butter, broken into pieces, and beat to mix a little.
Do the rest of the mixing by hand.
Press out the dough and fold into a piece about 5 inches by 7 inches.
Flour a board, rolling pin and top of the dough and roll out to a rectangle about 8 inches by 21 inches, about 1/8-inch thick.
The folding: Fold one-third of the dough over the other two-thirds and then fold the remaining third so that you have three layers.
Press down, turn, flour and roll again into a 21-by-8-inch piece.
Fold in thirds again and refrigerate for a half hour.
Roll out again on a floured surface to form a piece 21 inches by 8 inches.
Fold into a double fold.
(Fold over dough so that the ends meet in the middle, then fold in half.)
Repeat rolling and folding.
Refrigerate for a half hour before rolling out to bake.
Beat the dough with the side of a rolling pin to about a thickness of 1/3inch.
Roll out as thin as possible, about 1/32 of an inch thick, and place in a 10-by-15-inch baking pan, lined with parchment or wax paper.
Trim any dough hanging over the edges.
Prick all over with a fork and refrigerate for one or two hours, or overnight.
Transfer to a second 10-by-15-inch pan (pan cannot be chilled or pastry will not bake properly).
Bake at 250 degrees for about 30 minutes or until golden.
Cool and cut off edges, crush the trimmings and set aside.
Cut into three lengthwise pieces.","url":"https://recipe.bluelayer.org/recipe/36355/quick-puff-pastry"},{"id":"36347","title":"Sesame-Cheese Crispies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
margarine, regular, 80% fat, composite, stick, without salt
cheese, cheddar
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 350˚F.
Mix flour, salt and cayenne pepper in a medium bowl.
Cut in margarine with a pastry blender or two knives until coarse crumbs form.
Add Cheddar, cereal and sesame seeds to bowl; mix well.
Divide dough in half.
Shape each half into a log on waxed paper.
Slice dough into 1/2-inch discs.
Arrange discs on baking sheets.
Bake until crispies are firm and golden, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/36347/sesame-cheese-crispies"},{"id":"36303","title":"Fresh Apricot Pie","ingredients":"apricots, dried, sulfured, uncooked
sugars, granulated
cornstarch
salt, table","directions":"Combine ingredients.
Pour into 9\" pie rich pastry dough crust.
Bake at 350 for one hour.","url":"https://recipe.bluelayer.org/recipe/36303/fresh-apricot-pie"},{"id":"36243","title":"Irish Bannock","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
currants, zante, dried","directions":"Combine flour, sugar, baking soda, baking powder, and salt.
Cut butter into flour mixture with pastry cutter.
Add buttermilk until dough is soft.
Stir in currants.
Turn dough out onto a lightly floured surface.
Knead for 5 minutes, or until smooth.
Form dough into a 7 inch round.
Place on a lightly oiled cake pan or cookie sheet.
Cut 1/2 inch deep cross side to side.
Score with cross 1/2 inch deep on the top.
Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/36243/irish-bannock"},{"id":"36227","title":"Vegan Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening, vegetable, household, composite
soymilk, original and vanilla, unfortified
tofu, raw, regular, prepared with calcium sulfate
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 425F Grease a large baking sheet and set it aside.
In a large bowl, combine the flour and sugar.
Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs.
In a small bowl, whisk together the soy milk, tofu, and vanilla.
Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough.
Place the dough onto a lightly floured surface and gently knead it 5 or 6 times.
With a lightly floured rolling pin, roll the dough into a 7-inch circle.
Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet.
Pierce the top of each with a fork.
Bake for 18 to 20 minutes or until the scones are golden brown.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/36227/vegan-chocolate-chip-scones"},{"id":"36208","title":"Fresh Pineapple Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties
apricots, dried, sulfured, uncooked
nuts, macadamia nuts, raw
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Prepare and roll our pastry for double crust pie as directed.
Line a 9 inch pie plate with half of the pastry.
For filling, combine 23 cup sugar and the flour.
Add the pineapple, apricots, nuts, and rum, then gently toss until coated.
Transfer fruit mixture to the pastry-lined pie plate.
Trim bottom pastry to edge of pie plate.
Cut slits in the top crust.
Place top crust on filling.
Seal and flute edge.
Combine 1 teaspoon sugar and the cinnamon.
Brush top crust with milk.
Sprinkle with sugar-cinnamon.
Cover edge of pie with foil.
Bake in a 375F (190C).
oven for 25 minutes.
Remove foil.
Bake 20 to 25 minutes more or until golden.
Cool pie on a wire rack.","url":"https://recipe.bluelayer.org/recipe/36208/fresh-pineapple-pie"},{"id":"36170","title":"2 Minute Pizza or Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the ingredients in the specified order into a large bowl or other container with lid that can be sealed.
Close the lid then shake hard from side to side 5 or 6 times, then up and down 5 or 6 6 times.
That's it; it's ready!
(You can also mix this in your food processor or with a beater, but it's less fun!
).
Use your fingers to pat the pastry into a pie plate or pizza pan.
Add the rest of your ingredients and bake.
NOTE: For a sweet pastry, replace the oil with melted butter and add 50 grams of sugar to the flour.","url":"https://recipe.bluelayer.org/recipe/36170/2-minute-pizza-or-pastry-crust"},{"id":"36119","title":"Dried Fruit Pastelitos","ingredients":"apricots, dried, sulfured, uncooked
orange juice, raw
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cinnamon, ground","directions":"To make the filling, combine the dried fruit and 1 1/2 cups water in a pot over medium-low heat and simmer until fruit is almost mushy, 20 to 30 minutes.
Add a little water if needed.
Drain the liquid.
Working in batches if necessary, put fruit and orange juice in a blender and puree until smooth.
Return to the pot, add 1/2 cup sugar, 1/2 teaspoon cinnamon and cloves or nutmeg, and simmer over medium-low heat until thick and jammy.
To make the crust, heat oven to 400 degrees.
In a mixing bowl, combine the flour, baking powder and salt.
Using your fingertips, rub in the shortening or lard.
Make a well in the center and add 4 to 6 tablespoons water, a small amount at a time, and work it into a dough.
Divide dough in half and roll each half on a lightly floured board to fit a shallow square or rectangular baking pan, about 9 by 12 inches.
Line the pan with one sheet of pastry.
Spread the fruit mixture evenly over the pastry, leaving a half-inch border.
Place second sheet of pastry over the fruit mixture.
Cut the pastry edges to just fit inside the rim of the pan.
Press the edges of pastry together to seal around the edges.
Brush top with milk.
Mix 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon and sprinkle over the pastry.
Poke holes in pastry with a fork.
Bake 30 minutes, until golden brown.
Cool and cut into square.","url":"https://recipe.bluelayer.org/recipe/36119/dried-fruit-pastelitos"},{"id":"36088","title":"Marthas Perfect Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds.
Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough holds together.
Do not process for more than 30 seconds.
Turn the dough out onto a work surface.
Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap.
Flatten, and form 2 disks.
Wrap, and refrigerate at least 1 hour before using.
Marthas Perfect Pate Brisee will also make two 6 1/2-inch double-crust pies: Divide the dough into quarters and the filling in half; the baking time is the same.
The amount of water required to hold the pastry together will vary, depending on the humidity.
Chilling the piecrust before it is baked helps it keep its shape and gives it a professional look.
Evenly brushing the egg wash over the piecrust results in an evenly browned crust.
Martha likes to use glass pie plates so she can see whether the bottom crust is done.
Flour, cornstarch, or tapioca can be used to thicken a berry pie.
A fruit filling is usually done when the juices are bubbling.
Bake the pie with a baking sheet underneath the plate to catch overflow from the filling.","url":"https://recipe.bluelayer.org/recipe/36088/marthas-perfect-pate-brisee"},{"id":"36046","title":"World's Best Blueberry Pie","ingredients":"sugars, granulated
cornstarch
spices, cinnamon, ground
water, bottled, generic
blueberries, raw
lemon juice, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Prepare Crust:
Combine flour, sugar, salt in large bowl.
With pastry blender add butter and shortening and blend until pea size crumbs form.
Add milk slowly until dough comes together.
Divide in two disks, cover in plastic and put in refrigerator for 30 minutes while preparing the filling.
Prepare Filling:
Preheat oven to 425
Combine cornstarch, cinnamon, water and sugar in saucepan and heat rapidly until thick (five minutes)
Cool ten minutes then add to berries and lemon juice in large bowl.
Assemble:
Roll out bottom crust and put in pie pan.
Add the filling and top with butter pats.
With second disk, roll out on floured surface and cut 3/4 inch strips to make a lattice crust.
Brush with milk and sugar and place in 425 oven for 20 minutes.
Lower oven to 350 and bake another 15 to 20 minutes.
Let cool and enjoy!
8 to 10 servings.","url":"https://recipe.bluelayer.org/recipe/36046/worlds-best-blueberry-pie"},{"id":"35946","title":"Cheddar-Zucchini Biscuits","ingredients":"squash, summer, zucchini, includes skin, raw
salt, table
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 450F Line baking sheet with parchment paper.
Combine zucchini and 1/4 tsp of the salt in a small bowl; let stand 20 minutes.
Discard excess liquid.
Place zucchini in strainer; press on zucchini to drain any additional liquid.
Combine zucchini, cheese, green onions and 1 Tbsp of the flour in medium bowl.
Whisk remaining 2 cups flour, baking powder and remaining 1/4 tsp salt in medium bowl.
With pastry blender or two knives, cut in butter until mixture resembles small peas.
Stir in zucchini mixture.
Stir in milk just until soft dough forms.
Drop dough by tablespoonfuls onto baking sheet.
Bake 10- 13 minutes or until light brown on top and bottom.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/35946/cheddar-zucchini-biscuits"},{"id":"35940","title":"Easy Caramel Rugelach (Jayne Cohen)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
cheese, parmesan, hard
butter, without salt
cream, sour, cultured
vanilla extract
sugars, brown
candies, caramels
nuts, pecans","directions":"Make the pastry.
In a food processor, mix the flour, salt, and brown sugar.
Add the cream cheese, butter, sour cream, and vanilla and pulse just until the mixture begins to form a ball around the blades.
Do not overprocess.
Transfer the dough to a work surface and knead lightly and quickly into a smooth, compact roll.
(Or prepare manually: In a large bowl, quickly mix together the cream cheese, butter, sour cream, and vanilla until well blended.
Gradually add the flour, salt, and sugar.
Knead the mixture lightly until thoroughly combined and smooth.
).
Divide the dough into 4 equal parts.
Put each piece between two sheets of wax paper and flatten into a large oblong using the palm of your hand.
If necessary, refrigerate briefly until the dough is firm enough to roll.
Work with one oblong at a time, keeping the others refrigerated.
Roll the oblong between the wax paper into a 12-by-7-inch rectangle, about 1/8 inch thick.
Leaving the dough in the wax paper, refrigerate for at least 4 hours or up to 2 days.
Repeat with the other 3 rectangles.
Loosen the wax paper from both sides of the dough.
(The paper becomes pressed into the dough with rolling and will be difficult to remove after you cut the dough unless it has been loosened first.)
Place the dough rectangle back down on a sheet of the wax paper, and sprinkle it all over with 2 table-spoons brown sugar.
Now cut the rectangle in half.
You should have two 6-by-7-inch sections.
Cut each section into 4 equal strips, giving you 8 in all.
Leaving a 1/2 inch border, place some caramel pieces and pecans over each dough strip (be generousathe more caramels, the more luscious the taste).
If your caramels are soft enough, press the pieces with your fingertips to flatten them.
You'll get a smoother, tighter roll.
Roll each strip up tightly, jelly-roll fashion, and place seam side down, about I inch apart, on a baking sheet lined with parchment.
(If the dough becomes too soft to work with during the rolling or filling, place it on a lined cookie sheet in the freezer until firm again.)
Refrigerate the prepared rugelach while you make rugelach with the rest of the dough.
The prepared rugelach should be refrigerated for at least 30 minutes before you bake them.
Preheat the oven to 375F Bake in the middle of the oven for about 20 minutes, or until pale golden.
If necessary, adjust the pans during baking so the rugelach cook evenly.
Transfer the pan to a rack and let the rugelach cool completely.
Remove the rugelach carefully with a thin-bladed spatula.
Store the rugelach in airtight containers for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/35940/easy-caramel-rugelach-jayne-cohen"},{"id":"35932","title":"Sherrie's Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, cardamom
butter, without salt
cranberries, dried, sweetened
orange juice, raw
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized","directions":"Combine flour, sugar, baking powder, salt and spices.
Cut in butter with pastry blender.
Add cranberries and grated orange rind.
Add 1/2 cup light cream and stir just until moist.
Turn mixture out onto a lightly floured surface and knead three (3) strokes until together.
Form into a 1/2\" thick disk.
Brush top of disk with 1 T. light cream and then sprinkle with a cinnamon-sugar mixture.
Cut into 16 wedges and place onto a cookie sheet which has been pre-sprinkled with a cinnamon-sugar mixture so as to prevent scones from sticking (as you would use cornmeal when baking pizza).
After placing scones on cookie sheet, refrigerate for 15 minutes.
Bake scones in preheated 350-degree oven for 12-15 minutes until lightly-browned on bottom.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/35932/sherries-cranberry-scones"},{"id":"35917","title":"Perfect Pie Crust","ingredients":"lard
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Measure lard and place in the freezer.
Sift flour onto a piece of parchment or wax paper.
Re-measure flour and sift again with salt into a mixing bowl.
Using a pastry cutter, cut cold lard into the flour mixture until the dough resembles small peas.
Do not overwork.
Add 2 tablespoons milk and work into the dough using a fork.
Add one or two more tablespoons of milk, working with a fork until the dough pulls together into a nice ball.
Divide into two equal pieces and lightly work into disks.
Wrap disks individually in plastic wrap and refrigerate for 1/2 hour or up to one day.
On a floured work surface, roll out into a 12-inch disk about 1/8 inch thick and place into a pie plate.
Fill and bake according to your pie recipe.
If a recipe calls for a pre-baked pie crust, pierce evenly around the crust with a fork and bake in a 400 degrees F oven for about 15 minutes or until golden brown.
Makes one double crust or 2 single crusts.","url":"https://recipe.bluelayer.org/recipe/35917/perfect-pie-crust"},{"id":"35905","title":"All American Pie Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"To ensure a tender crust, this recipe shouldn't be doubled.
Thoroughly freezing the lard or possibly shortening will give you the flakiest crust.
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times.
Scatter the lard or possibly shortening over the flour mix.
Sprinkle with the water and process about 5 seconds or possibly till dough just begins to create.
Shape into a ball, then flatten it slightly.
Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag.
It may be refrigerated at this point up to 40 min.
With the storage bag open and the dough circle centered in the bag, roll the dough into a circle which almost touches the edges of the bag.
Cut and throw away the top sheet of the plastic bag so which the dough is lying on the bottom sheet.
Flip onto the pie plate; peel the plastic off and throw away.
Cut the pastry so it hangs about an inch over the rim.
Lightly press the overhanging pastry under
(between the pastry and the pie tin).
Healthy pinch or possibly crease the edges of the pastry in a zigzag or possibly fluted pattern.
This is not only decorative, it also acts as a wall to keep the filling in.
Yield: 1 single-crust 8- to 10-inch pie shell.","url":"https://recipe.bluelayer.org/recipe/35905/all-american-pie-pastry-recipe"},{"id":"35884","title":"Basic Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic","directions":"Sift the flour into a bowl.
Make sure your butter is cold as this works best.
Rub the butter into the flour until it is like breadcrumbs
Mix in the salt and add 2-3 tbsp of water.
Don't add too much or the pastry will become hard.
On a floured surface, knead the dough lightly, wrap in cling film and chill.","url":"https://recipe.bluelayer.org/recipe/35884/basic-shortcrust-pastry"},{"id":"29174","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
spices, ginger, ground
butter, without salt
pumpkin, raw","directions":"Preheat oven to 400 degrees F (205 degrees C).
Butter one large cookie sheet.
Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger.
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
Stir in the pumpkin and mix to form a soft dough.
On a lightly floured surface pat the dough out to 1/2 inch thick.
Cut out biscuits with a round 2 inch cutter.
Place biscuits on the prepared cookie sheet.
Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes.
Serve warm from the oven.","url":"https://recipe.bluelayer.org/recipe/29174/pumpkin-biscuits"},{"id":"35880","title":"Simple Peach Luscious","ingredients":"peaches, yellow, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
butter, without salt","directions":"Preheat oven to 350F.
Set peach slices into a 2 quart ovenproof deep casserole dish.
Combine flour,sugar,and salt.
Cut in butter (using a pastry blender or two butter knives) until mixture is crumbly.
Sprinkle topping over peach slices and bake until the peaches are tender (45 minutes-1 hour).","url":"https://recipe.bluelayer.org/recipe/35880/simple-peach-luscious"},{"id":"35865","title":"The Best Apple Crisp","ingredients":"apples, raw, with skin
lemon juice, raw
spices, cinnamon, ground
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table","directions":"In a large bowl, mix the cinnamon and sugar together, then toss the apple slices with the lemon juice and cinnamon sugar.
In a small bowl, blend the brown sugar, flour, butter, and salt together with a pastry blender -- and then your hands, if needed.
Put the apple slices in a greased 9x5-inch loaf pan.
Press the topping over the apples.
Bake at 375 for one hour.","url":"https://recipe.bluelayer.org/recipe/35865/the-best-apple-crisp"},{"id":"35858","title":"Fillet of Beef Sandwiches","ingredients":"cheese, blue
cream, sour, cultured
salad dressing, mayonnaise, regular
sauce, worcestershire
salt, table
spices, pepper, black
beef, grass-fed, ground, raw
butter, without salt
salt, table
spices, pepper, black","directions":"1 loaf health or 7-grain bread
1 1/2 pounds rare fillet of beef thinly sliced, recipe follows
1 bunch arugula
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick.
Spread 4 of the slices thickly with the dressing.
Top with slices of beef and arrugula and sprinkle with salt and pepper.
Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
Preheat oven 500 degrees F.
Melt 2 tablespoons of unsalted butter.
Place beef on a baking sheet and pat the outside dry with a paper towel.
Using a pastry brush coat the beef with the melted butter.
Sprinkle evenly with salt and pepper.
Roast for 25 minutes at 500 degrees F for medium rare.
Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/35858/fillet-of-beef-sandwiches"},{"id":"35798","title":"Chocolate Hazelnut Smooches","ingredients":"nuts, hazelnuts or filberts
leavening agents, baking soda
sugars, granulated
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
alcoholic beverage, distilled, rum, 80 proof
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.
Bring large pot of water to a boil and add the baking soda.
Drop in the hazelnuts, bring back to a boil, and blanch 10 seconds.
Drain hazelnuts in a colander, then spread out on a baking sheet in a single layer.
Place in oven and roast 8 to 10 minutes until light brown.
Remove from oven, place a kitchen towel over the pan, and allow to cool completely.
Rub cooled hazelnuts between your palms; the skins should slip right off.
Set aside 50 whole hazelnuts.
Grind the rest very fine in a food processor fitted with the metal blade and set aside.
Place sugar and heavy cream in a medium pot and bring to a boil.
Add the chopped chocolate, let sit for 2 minutes, then whisk until smooth.
Whisk in the butter.
Pour the ganache into the bowl of an electric mixer and allow to cool until set.
Fit the machine with a paddle and beat the set ganache on medium speed until aerated and fluffy, about 2 minutes.
Beat in the reserved ground hazelnuts and the liqueur if using.
Beat well to thoroughly combine.
Load mixture into a pastry bag fitted with a 1/2-inch plain tip.
Line a baking sheet with parchment or waxed paper.
Pipe out 1/2-inch balls.
On top of each ball, press in one of the reserved whole toasted hazelnuts until it is halfway buried.
Place pan in refrigerator to chill completely.
To coat, place tempered chocolate in a medium bowl.
Line 2 baking sheets with parchment or waxed paper.
Get yourself 2 forks.
Place one nut-topped ball on the prongs of one fork, nut up.
Lower the fork into the melted chocolate, covering completely.
Lift fork up, pause 3 seconds to allow excess chocolate to drip off, then run bottom of fork along top of bowl to remove excess chocolate.
Place fork on paperlined pan and use second fork to push off the candy while you withdraw the first fork (it's easier than it sounds).
Keep the nut up at all times.
Repeat with remaining centers.
If it's warm out, place the finished candies in the refrigerator to set; otherwise they will set at cool room temperature (65 degrees).
Both of these candies make great Christmas presents packed into little boxes or baskets.
They are involved but can be done easily in large batches.
One day of work can yield many gifts.
You can make a double of triple batch of truffle ganache and divide it, beating different flavorings into different parts.","url":"https://recipe.bluelayer.org/recipe/35798/chocolate-hazelnut-smooches"},{"id":"35796","title":"Ovo-Lacto Pesto Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
sauce, pesto, classico, basil pesto, ready-to-serve
water, bottled, generic","directions":"In a large bowl stir together flour, buttermilk or milk powder, baking powder, baking soda, and salt.
With a pastry cutter, cut in shortening and pesto until mixture resembles coarse crumbs.
Make a well in the center; add water all at once.
Stir in just until dough clings together.
Turn out onto a lightly floured surface.
Knead gently for 10 to 12 strokes.
Roll or pat to 1/2 inch thickness.
Cut with a 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts.
Place biscuits on an ungreased baking sheet.
Bake in a 450F (230C) oven for 8 to 10 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/35796/ovo-lacto-pesto-biscuits"},{"id":"35777","title":"Puff Pastry from Scratch","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl.
Dice 6 tablespoons of the chilled butter, (returning the remaining butter to the refrigerator to keep cold.)
Place the diced butter into the mixing bowl and using your fingers or a pastry blender, blend until the mixture forms a coarse meal, similar to a piecrust.
Make a well in the center of the mixture, add the water.
Gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Place the remaining butter on a work surface, (a marble surface is ideal).
Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled.
Work butter into a 5-inch square.
Remove the rested dough from the refrigerator and place on a lightly floured work surface.
Roll out dough into a 12-inch circle, being careful not to pull or tear the dough.
(The dough mixture may still be very rough and tacky.)
Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges.
You should now have a square of butter wrapped in dough.
Using a rolling pin, roll the square into a 16-by-8-inch rectangle.
(The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.)
Be careful not to tear the dough.
Fold the rectangle 3 times as you would fold a business letter.
Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle.
Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times.
Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
If desired, dough can rest refrigerated for up to 2 days at this point.
Remove the dough from the refrigerator and place on a lightly floured work surface.
Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter.
Repeat process and make 6 small indentations into the dough.
Wrap and refrigerate for 2 hours.
Now the pastry is ready to be rolled and used in the desired puff pastry recipe.","url":"https://recipe.bluelayer.org/recipe/35777/puff-pastry-from-scratch"},{"id":"35747","title":"Blueberry Oatmeal Squares","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
orange juice, raw
salt, table
butter, without salt
blueberries, raw
sugars, granulated
orange juice, raw
cornstarch
water, bottled, generic","directions":"Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes.
Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute.
Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.
In large bowl, whisk together oats, flour, sugar, orange rind and salt with pastry blender, cut in butter until in coarse crumbs.
Press HALF into 8-inch (2 L) square parchment paperlined metal cake pan; spread with blueberry filling.
Sprinkle with remaining oat mixture, pressing lightly.
Bake in centre of 350F (180C) oven until light golden, about 45 minutes.
Let cool on rack before cutting into squares.
(Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.
).
Canadian Living Magazine: August 2007.","url":"https://recipe.bluelayer.org/recipe/35747/blueberry-oatmeal-squares"},{"id":"35642","title":"Easy Bake Cheddar Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
sugars, granulated
salt, table
butter, without salt
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard","directions":"Preheat oven to 450 degrees F.
Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in Cheddar cheese.
Add milk; stir until mixture forms soft dough.
Place on lightly floured surface; knead 8 to 10 times or until smooth.
Pat out dough into 6 inch square.
Cut into nine squares.
Place on ungreased baking sheet.
Bake 10 to 12 minutes or until golden brown.
Spread each warm biscuit with 2-1/2 teaspoons of the cream cheese spread.","url":"https://recipe.bluelayer.org/recipe/35642/easy-bake-cheddar-biscuits"},{"id":"35641","title":"Flaky Pastry I","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together.
Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 thick, evening up rough edges.
Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3 larger than the pan you plan to use.
To transfer pastry to pan, lay rolling pin across center of pastry circle, fold half of pastry over pin and ease into pan; press lightly.
Seal any cracks or holes by pressing dampened scraps of pastry on top.
Trim pastry so it hangs evenly 1 over rim, roll overhang under even with rim and crimp or flute as shown.
VARIATIONS
Processor Pastry: Place flour and salt in work bowl of a food processor fitted with the metal chopping blade and snap motor on and off once or twice to blend.
Cut 3 tablespoons very cold butter and 2 tablespoons very cold vegetable shortening into small pieces and scatter over surface of flour mixture; cut in using 4-5 one-second churnings of the motor (mixture should be the texture of coarse meal).
Sprinkle 1 1/2 tablespoons water over surface of fat-flour mixture and mix in by snapping motor on and off twice; repeat with another 1 1/2 tablespoons water, then repeat a third time, working in remaining 1 tablespoon water.
Mixture will be crumbly, but do not mix further because you will toughen the pastry.
Transfer pastry to a piece of plastic food wrap, shape into a pone about 5 across, patting stray crumbs firmly into place.
Wrap and chill 30-40 minutes before rolling.
Note: Do not double this recipe for a two-crust pie (its impossible to make tender pastry in quantity).
Instead, make two batches of this recipe.
Nutritional count same as basic recipe.
Cheese Pastry I: Prepare as directed but toss 1/2 cup finely grated Cheddar cheese into With a slotted spoon lift fish to a deep platter, top with sauce and, if you like, minced coral.
Per serving: 420 C, 230 mg cu.
1150 mg S*.","url":"https://recipe.bluelayer.org/recipe/35641/flaky-pastry-i"},{"id":"35594","title":"Pastry Dough for a Single-Crust Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift together the flour and salt into a mixing bowl.
Work the shortening into the flour with your fingertips or a pastry blender, until the mixture is the consistency of coarse meal.
Add the water, 1 tablespoon at a time, and mix with a fork after each addition.
Dough should not be wet, but just moist enough to hold together.
Form the dough into a ball.
Wrap and refrigerate for at least 15 to 30 minutes before rolling.","url":"https://recipe.bluelayer.org/recipe/35594/pastry-dough-for-a-single-crust-pie"},{"id":"35526","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
Cut in the butter with a pastry blender or by hand until mixture resembles large bread crumbs.
Add buttermilk and gently mix until all ingredients come together.
Form dough into a ball (it should be a little sticky at this point) and place on a lightly floured surface.
Flour your hands and begin to knead the dough gently, folding the dough over and over.
Add more flour as needed to keep it from sticking.
You can also do this in the bowl if you want.
With a lightly floured surface underneath begin to pat out the dough until it is about and 1/2 to 3/4 inches thick.
Cut out biscuits with a 2 biscuit cutter or a glass.
Re-roll scraps and cut out the rest.
Place biscuits on a baking sheet about an inch apart and bake for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/35526/buttermilk-biscuits"},{"id":"35516","title":"Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
orange juice, raw
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
orange juice, raw","directions":"Heat oven to 375.
Grease a cookie sheet.
Mix dry ingredients in a large bowl.
Cut in butter with a pastry cutter until it resembles coarse crumbs.
Stir in blueberries, white chocolate chips and 1 tsp orange peel.
Add yogurt and buttermilk and stir just until moistened.
Shape dough into a ball and place on a cookie sheet.
Roll or pat into an 8\" circle and cut into wedges, but do not separate.
Brush top with 1/2 Tbs buttermilk.
Combine sugar and orange peel and sprinkle over dough.
Bake at 375 for 15-20 minutes or until edges begin to turn golden brown.
Cool 5 min and cut into wedges and serve warm.","url":"https://recipe.bluelayer.org/recipe/35516/blueberry-scones"},{"id":"35513","title":"White Sauce Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Combine with pastry blender until it is the consistency of coarse corn meal.
Store in airtight jars in refrigerator.
Makes about 2 quarts medium sauce.
TO USE:.
Measure mix into sauce pan; add water and cook until thickened, adding seasonings as desired.
For each 1 cup water, use:.
Thin sauce: 1/4 c mix.
Medium sauce: 1/2 c mix.
Thick sauce: 3/4 c mix.","url":"https://recipe.bluelayer.org/recipe/35513/white-sauce-mix"},{"id":"35512","title":"Apple Pie Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
butter, without salt
apples, raw, with skin
lemon juice, raw","directions":"In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon.
Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces.
Press two-thirds of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
Preheat oven to 350.
Peel apples, cut into thin slices, and place in a bowl.
Pour off any accumulated liquid.
Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan).
Sprinkle remaining crumb mixture on top.
Put the pan on an aluminum foillined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top.
Run a knife around the edge of the pan, and let the cake cool in the pan to set.
Serve at room temperature.
NOTE: A springform pan works best for this recipe.
All you have to do is release the sides to remove the cake from the pan.
Or use a 9-inch round baking pan, with sides at least 3 inches high.","url":"https://recipe.bluelayer.org/recipe/35512/apple-pie-cake"},{"id":"35464","title":"Blueberry Tart - Couldn't Be Easier","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
vinegar, distilled
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
blueberries, raw","directions":"Preheat oven to 400F and spray 10-inch springform pan with non-stick cooking spray.
Combine flour, salt and sugar.
Cut in the butter with pastry blender or fork.
Mix in the vinegar.
Pat crust onto bottom of springform pan and 1 inch up side.
For filling combine sugar, flour and cinnamon.
Add 2 1/2 cups blueberries.
Place evenly on top of crust.
Bake for 1 hour.
Remove from oven and put remaining 2 cups blueberries on top, lightly pressing in blueberries.
Cool completely.
Remove rim and serve from springform bottom.","url":"https://recipe.bluelayer.org/recipe/35464/blueberry-tart-couldnt-be-easier"},{"id":"35441","title":"Real Biscuits from Scratch","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 475 degrees F.
Into a medium mixing bowl, sift the self-rising flour, cake flour, baking powder, baking soda, salt and sugar.
Using your fingers or a pastry cutter, work the butter into the flour until there are no butter pieces larger than a pea.
Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough.
Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour.
Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.
Using a 3-inch round cutter dusted in flour, cut the dough into circles.
Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising.
You will need to reform the scraps of dough in order to have 8 biscuits.
Do this by pushing the scrap pieces together and press to reform into a 1/2-inch thick disk.
Place the biscuits on a small sheet pan and brush the tops with the melted butter.
Bake in the oven for 10 to 12 minutes, or until golden brown.
Allow to cool briefly and serve while still warm.","url":"https://recipe.bluelayer.org/recipe/35441/real-biscuits-from-scratch"},{"id":"35415","title":"Blueberry Shortcakes","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
cream, whipped, cream topping, pressurized
blueberries, raw","directions":"Combine flour, sugar, baking powder and salt.
Using a pastry blender or two knives, cut butter into dry mixture until crumbly.
Stir in dried berries.
Make a well in the dry ingredients, add milk and stir with a fork until dough is soft and sticky.
Turn dough out onto a lightly floured surface.
Using floured hands, gently pat dough into a 3/4 inch thick circle.
Using a 2 1/2 inch cookie cutter, cut out short cakes.
Press scraps together and cut out more rounds.
Place on a buttered baking sheet.
Sprinkle tops evenly with brown sugar.
Bake in 400F oven for 12 to 15 minutes or until well risen, broil for 45 seconds or until golden.
Cool on rack.
Whip cream until thick.
Fold in berries.
Cut shortcakes in half, crosswise and fill with cream and berries OR Leave out the dried berries and use strawberries, or blackberries, or raspberries with the cream to fill.","url":"https://recipe.bluelayer.org/recipe/35415/blueberry-shortcakes"},{"id":"35393","title":"Cheddar-Crusted Apple Pie (New England)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
cheese, cheddar
water, bottled, generic
apples, raw, with skin
sugars, granulated
lemon juice, raw
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched","directions":"FOR THE PASTRY: In a large mixing bowl, whisk together the flour, sugar & salt, mixing well, then scatter butter over the dry ingredients & toss to coat the butter pieces.
Using a pastry blender, cut the butter into the flour until the butter is broken into pea-size pieces.
Add the shortening & continue to cut until all of the butter & shortening is cut into small pieces.
Sprinkle the cheese over the flour/butter mixture & cut briefly.
Sprinkle about half of the water over the flour/butter/cheese mixture, tossing well with a fork to dampen the mixture.
Add the remaining water & continue to toss & mix, pulling the mixture up from the bottom of the bowl, then pressing down again.
Add more water, if necessary, by the teaspoon to make a dough that comes together.
Using your hands, pack the pastry into 2 balls, as you would pack a snowball, making one ball slightly larger than the other~ The larger one will be for the bottom crust.
Knead each ball once or twice, then, on a floured work surface, flatten the balls into 3/4-inch-thick disks.
Wrap disks in plastic wrap & refrigerate for about 1 hour before rolling.
When the disks have chilled, on a sheet of lightly floured waxed paper & with a floured rolling pin, roll the larger portion of the pastry into a circle that is 13 1/2 inches across.
Invert the pastry over a 9-inch deep-dish pie pan, center it & then peel off the paper, before gently tucking the pastry into the pan, without stretching it.
Let the overhang drape over the edge of the pan, & refrigerate it that way.
While the pie shell is chilling .
.
.
FOR THE FILLING: In a large mixing bowl, combine the apples, sugar & lemon juice, then set aside for 10 minutes.
Preheat the oven to 400 degrees F.
When the apples have set for 10 minutes, stir in the walnuts if you're using them, then sprinkle 2 1/2 tablespoons of flour over the filling, using the other 1/2 tablespoon of flour ONLY if the apples are very juicy.
On another sheet of lightly floured waxed paper, roll the other half of the pastry into a circle that is 11 1/2 inches across.
Turn the filling into the refrigerated pie shell & smooth the top with your hands, then lightly moisten the rim of the pie shell.
Invert the top pastry over the filling, center it, & peel off the paper.
Press the top & bottom pastries together along the dampened edge.
Trim the pastry with scissors or a paring knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge.
With a fork or paring knife, poke several steam vents in the top of the pie, & put a couple of vents near the edge of the crust, so you can check the juices there later.
Put the pie directly on the center oven rack & bake for 25 minutes.
Remove the pie from the oven & place it on a large, dark baking sheet covered with aluminum foil.
Reduce the oven temperature to 375 degrees F, then put the pie, along with the baking sheet, back in the oven & bake another 40-45 minutes or until the top is dark golden brown & any visible juices bubble thickly.
Transfer the pie to a wire rack & let cool briefly before serving.
The cheddar flavor is much better when the pie is served very warm, & it's outstanding when served with a full slice of the extra-sharp cheddar on the side!","url":"https://recipe.bluelayer.org/recipe/35393/cheddar-crusted-apple-pie-new-england"},{"id":"35372","title":"Killer Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
nuts, walnuts, english
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"In a large bowl, stir together flour, sugar, baking soda, baking powder, and salt with a fork.
Cut in butter with a pastry blender until it resembles coarse cornmeal.
Stir in cranberries, walnuts, and orange peel.
Make a well in the center of the mixture and add the buttermilk.
Stir the mixture with a fork until the dough pulls away from the sides of the bowl.
With your hands, gather the dough into a ball and turn out onto a lightly floured board.
Roll or pat the into a 1/2 inch thick square.
Cut into 2 1/2 inch circles (use a cookie cutter or an empty can) and place 1 1/2 inches apart on lightly greased baking sheets.
Bake at 425F for 12 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/35372/killer-cranberry-scones"},{"id":"35326","title":"Puffy and Delicious Naan Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Put all the ingredients in a bowl, and knead well with your right hand.
When the dough comes together and no longer sticks to the bowl, take out onto a flour dusted work surface, and knead well with both hands for about 5 minutes.
Cover with a clean tightly wrung out moistened kitchen towel and rest for about 10 minutes at room temperature.
If the dough is too stiff, brush some cold water on the surface; if it's too soft flour it lightly to adjust.
When the dough is smooth, form into a ball.
Put the dough on a dry cutting board, dust lightly with flour, and divide into 6 portions using a knife or a pastry scraper.
Round off each portion of dough with your palms.
Flour a square storage container with flour, and leave the dough in it to rise for about an hour.
This is the risen dough.
Dust with flour and stretch or roll out the dough to form a naan shape.
Heat up a frying pan over medium heat, spread thinly with oil and cook one side of the naan for 2 to 3 minutes.
Turn over and cook the other side for 2 minutes.
It should be about this browned.","url":"https://recipe.bluelayer.org/recipe/35326/puffy-and-delicious-naan-bread"},{"id":"35267","title":"Old Fashioned Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
peaches, yellow, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt","directions":"Mix flour, sugar and salt in large mixing bowl.
Add butter and shortening.
Using a pastry blender or 2 knives, cut butter and shortening into flour until mixture resembles coarse meal.
Drizzle 6 tablespoons ice water over mixture.
Kneed with your handss just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
Roll out dough on lightly floured work surface as for a pie, but cut it into an 8-inch square and set aside.
Save remaining dough and set it aside also.
Preheat oven to 475F
Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven.
Allow to sit until sugar is dissolved and a syrup forms.
Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes.
Remove from heat and add butter; stir in melted butter.
Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish.
Cover with the pastry square.
Bake for 12 to 14 minutes, or until lightly browned.
Spoon the remaining peach mixture over the baked pastry.
Roll out the remaining pastry, and cut into strips about an inch wide.
Arrange strips in a loose lattice weave over the peach mixture.
Bake an additional 15 to 20 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/35267/old-fashioned-peach-cobbler"},{"id":"35253","title":"Blueberry Kuchen","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vinegar, distilled
blueberries, raw
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
blueberries, raw
sugars, powdered","directions":"Preheat oven to 350F (180C).
PASTRY: Place flour, sugar and salt in a medium size mixing bowl.
Cut in the chilled butter, then rub mixture with your finger tips until it resembles coarse crumbs.
Sprinkle with the vinegar and shape gently into dough.
Press dough into an ungreased 9-inch round cake pan to a thickness of about 1/4 inch.
The crust should be worked to 1 inch up the sides of the pan.
FILLING: Place the 3 cups of blueberries on the crust.
Mix the sugar and cinnamon into the flour and sprinkle evenly over the berries.
Place in the oven on the lowest rack and bake for 50 minutes or until the crust is golden and the filling bubbles.
Remove from the oven and immediately sprinkle with the remaining 2 cups of blueberries.
Let the kuchen rest at room temperature for about an hour.
Then sprinkle with the powdered sugar and serve.","url":"https://recipe.bluelayer.org/recipe/35253/blueberry-kuchen"},{"id":"35249","title":"New Year's Meringue Mushrooms","ingredients":"egg, white, raw, fresh
cream, whipped, cream topping, pressurized
salt, table
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 225 degrees F (110 degrees C).
Line 2 cookie sheets with parchment paper or aluminum foil.
In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy.
Add cream of tartar, salt, and vanilla.
Continue whipping until the whites hold soft peaks.
Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
Place a round tip into a pastry bag, and fill the bag half way with the meringue.
To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets.
Pull the bag off to the side to avoid making peaks on the top.
For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up.
They should resemble candy kisses.
Do not worry about making all of the pieces exactly the same.
The mushrooms will look more natural if the pieces are different sizes.
Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets.
Set aside to cool completely.
Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
Poke a small hole in the bottom of a mushroom cap.
Spread chocolate over the bottom of the cap.
Dip the tip of a stem in chocolate, and press lightly into the hole.
When the chocolate sets, they will hold together.
Repeat with remaining pieces.
Store at room temperature in a dry place or tin.","url":"https://recipe.bluelayer.org/recipe/35249/new-years-meringue-mushrooms"},{"id":"35242","title":"Molasses Sponge Candy","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
cream, whipped, cream topping, pressurized
molasses
leavening agents, baking soda","directions":"Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil.
Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water.
Boil without stirring until syrup registers 265F (hard-ball stage) on a candy thermometer, about 10 minutes.
Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295F (hard-crack stage), 4 to 5 minutes.
Remove pan from heat and sift baking soda over syrup, then whisk to incorporate.
(Use caution: mixture will bubble vigorously.)
Immediately pour syrup into lined baking pan and cool completely.
Lift candy in foil from pan, then discard foil and break candy into pieces.","url":"https://recipe.bluelayer.org/recipe/35242/molasses-sponge-candy"},{"id":"35200","title":"Easy Bake Oven Chocolate Chip Cookie Mix","ingredients":"sugars, granulated
sugars, brown
shortening, vegetable, household, composite
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Combine all dry ingredients.
Add shortening and flavorings; either cut in with pastry knife or use the whisk attachment on your stand mixer.
Mixture should resemble corn meal.
Store in air tight container.
If you are really dedicated, you can store in 1/3 cup portions, but I just put it in a big Ziplock bag and measure out when needed.
To Use: Combine 1/3 cup of mix with 2 tsp of water.
Roll into little balls and cook, three at a time, in Easy Bake oven that has been pre-heated about 15 minute Bake for 8-10 minute.","url":"https://recipe.bluelayer.org/recipe/35200/easy-bake-oven-chocolate-chip-cookie-mix"},{"id":"35176","title":"Old-Fashioned Biscuits (From My Great Recipe Cards)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix flour, baking powder, baking soda, salt and sugar in a bowl.
Cut in butter using pastry cutter or use 2 knives.
With fork stir in buttermilk to make a soft dough (I have used an equal amount of buttermilk powder with added water and it works wonderfully in this recipe.
Turn out onto lightly floured workspace and knead no more than 10 times to form a ball (if you over do it the biscuits can be tough).
Roll into a 6\" x 6\" square.
Place on ungreased baking sheet.
Cut into 12 portions but do not separate.
Bake at 400 F for 15 minutes or until golden brown.
Serve with butter, honey, jam, or gravy.","url":"https://recipe.bluelayer.org/recipe/35176/old-fashioned-biscuits-from-my-great-recipe-cards"},{"id":"35140","title":"My Favorite Apple Pie","ingredients":"apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Place peeled and sliced apples in a large bowl.
Mix all the rest of the ingredients with the apples.
Place mixture into an unbaked pastry crust.
Top with remaining pastry crust.
Bake at 375 degrees for 40-45 minutes.","url":"https://recipe.bluelayer.org/recipe/35140/my-favorite-apple-pie"},{"id":"35136","title":"Food Processor Pie or Tart Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
salt, table
sugars, granulated
water, bottled, generic","directions":"With chopping blade, put all ingredients except water in bowl of food processor.
(Margarine should be cut into small cubes, and put in separately.)
Process until mixture is consistency of coarse meal(5-10 seconds).
With machine running, pour water steadily and slowly through feed tube.
You may not need all the ice water.
A ball of dough will form above blade (30-50 seconds).
Remove from food processor.
Use immediately or chill for later use.
Makes two 8-inch pie crusts.","url":"https://recipe.bluelayer.org/recipe/35136/food-processor-pie-or-tart-pastry"},{"id":"35097","title":"Pate Brisee (Pastry Dough)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a small bowl, mix together the flour and salt.
Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a ball that holds together.
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.
Makes enough dough for 2 single crust recipes or 1 double crust recipe.","url":"https://recipe.bluelayer.org/recipe/35097/pate-brisee-pastry-dough"},{"id":"35040","title":"Quick and Easy Puff Pastry or Bladerdeeg","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured","directions":"Cut butter into flour until it resembles crumbs.
Stir in sour cream.
Turn onto a floured board and knead until it just holds together.
Form into a ball, flatten slightly and wrap airtight.
Refrigerate at least 2 hours or overnight.
Work with half of the dough at a time and keep other half in the refrigerator until ready to use.
Pound the dough with a heavy rolling pin to make it pliable.
Use in any recipe calling for puff pastry.","url":"https://recipe.bluelayer.org/recipe/35040/quick-and-easy-puff-pastry-or-bladerdeeg"},{"id":"35021","title":"Mandarin Pancakes ?New Year?","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, sesame, salad or cooking","directions":"In a large bowl, add the boiling water to the flour and begin stirring it in immediately.
Knead the warm dough until you have a smooth dough.
Cover the dough and let it rest for 30 minutes.
Turn the rested dough out onto a floured surface.
Cut the dough in half.
Use a lightly floured rolling pin to roll each half out until it is 1/4 inch thick.
Use a cookie cutter to cut out 3-inch circles of dough.
Use a pastry brush to brush 1/2 teaspoon of sesame oil over the top of 2 dough circles.
Lay one pancake on top of each other, so that the oiled sides are together.
(Don't worry if one of the edges hangs over the other).
Roll out the pancakes to form a 6-inch circle.
Continue with the remainder of the pancakes.
Use a damp towel to cover the prepared pancakes and keep them from drying out while making the remainder.
Heat a heavy frying pan over low heat.
Add one of the pancake pairs and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side).
Remove the paired pancakes from the pan and pull them apart.
Continue with the remainder of the pancakes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/35021/mandarin-pancakes-new-year"},{"id":"35003","title":"Sam's Jell-O","ingredients":"water, bottled, generic
strawberries, raw
strawberries, raw
blueberries, raw
raspberries, raw
strawberries, raw
cream, fluid, heavy whipping
sugars, granulated","directions":"Bring water to a boil and add gelatin.
When gelatin is dissolved add strawberry puree and blend.
Allow to cool to room temperature.
Place berries in glasses and pour gelatin puree mixture on top (use martini glasses if available).
You can use more berries if you like.
Chill for 4 hours.
Whip heavy cream and sugar until soft peaks form.
Using pastry bag, pipe whipped cream on top of chilled berry mixture.
Garnish with fresh berries.","url":"https://recipe.bluelayer.org/recipe/35003/sams-jell-o"},{"id":"34997","title":"Blitz Puff Pastry","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
lemon juice, raw","directions":"In a large bowl, stir together the cake flour, bread flour, salt and white sugar.
Stir in the chunks of butter so that each one is completely coated in flour.
Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly.
Gather the dough into a ball.
On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick.
Keep the edges as square as possible.
The dough will look terrible, but don't worry, it will shape up.
Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.
Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out.
Roll again into a rectangle again and fold into thirds.
If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes.
Finish by rolling the dough out to the size of a baking sheet.
Place on a lightly floured baking sheet and wrap in plastic.
refrigerate for at least 30 minutes before using.
To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife.
Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.","url":"https://recipe.bluelayer.org/recipe/34997/blitz-puff-pastry"},{"id":"34973","title":"French Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Place flour and salt in food processor and pulse a couple times.
Add butter and process until mixture resembles coarse crumbs.
Add water 1 T at a time through top feeder and pulse briefly until dough begins to form a ball.
Remove from processor and place on floured surface.
Form into a ball.
Allow dough to rest at room temperature for 30 minutes before rolling out.
On lightly floured surface, roll out dough to fit pie pan.
Place in pan, flute edges and prick bottom of dough several times with a fork.
Place in freezer for 15 to 20 minutes.
Preheat oven to 425 degrees.
Bake pie shell for 15 to 20 minutes or til light brown.","url":"https://recipe.bluelayer.org/recipe/34973/french-pie-pastry"},{"id":"34965","title":"Apple Turnovers (Or Any Canned Fruit Pie Filling)","ingredients":"apples, raw, with skin
water, bottled, generic
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"TO MAKE THE PASTRY:.
Blend flour and salt in medium mixing bowl.
Cut chilled shortening into 1/2-inch cubes.
Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
Sprinkle half the maximum recommended amount of ice cold water over the flour mixture.
Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour.
Press chunks down to bottom of bowl with fork.
Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
To test the dough for proper moistness by squeezing a marble-sized ball of dough in your hand.
If it holds together firmly, do not add any additional water.
If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
Shape the dough into a ball.
For ease in rolling, wrap dough in plastic wrap.
Chill for 30 minutes or up to 2 days.
FOR THE FILLING:.
Combine apples and water in small saucepan.
Cook and stir on high heat until mixture comes to a boil.
Reduce heat to low.
Simmer 5 minutes.
Stir in brown sugar, cinnamon and nutmeg.
Simmer 5 minutes.
; stir frequently.
Combine flour and granulated sugar.
Stir into apple mixture.
Bring to a boil.
Boil 1 minute.
Stir in butter.
Heat oven to 425 degrees F. Roll out refrigerated pie dough.
Cut six 5 1/4-inch circles from each half (reroll circles as necessary to 1/16-inch thickness).
Place about 1 tablespoon apple filling on each dough circle.
Moisten edges with water.
Fold in half over filling.
Press with fork to seal.
Place on ungreased baking sheet.
Prick tops with fork to let steam escape.
Bake 20 minutes or until golden brown.
Cool 10 minutes on wire rack.
Combine powdered sugar, milk and vanilla in small bowl.
Stir well.
Drizzle over turnovers.
Serve warm or cool.
Note: Any canned fruit pie filling can be substituted for fresh apple filling.","url":"https://recipe.bluelayer.org/recipe/34965/apple-turnovers-or-any-canned-fruit-pie-filling"},{"id":"34955","title":"Raisin Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift together flour, baking powder, and salt in a large bowl.
Cut butter into bits and, with your fingertips or a pastry blender, blend into flour mixture until it resembles coarse meal.
Using a fork, stir raisins and milk until just combined.
Transfer to a lightly floured surface and, with floured hands, knead until it forms a dough.
Roll out dough into a 9-inch round (about 1/2 inch thick) and cut out scones with a 2 1/2-inch round cutter.
Arrange scones 1 inch apart on a buttered large baking sheet and gently reroll and cut out scraps.
Bake scones in middle of a 425F oven until pale golden, about 15 minutes, and transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/34955/raisin-scones"},{"id":"34925","title":"Quick Cinnamon Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
butter, without salt
spices, cinnamon, ground
currants, zante, dried","directions":"Preheat oven to 400.
Mix together sugar, flour, baking powder and salt.
Using a pastry knife, cut in the 1/4 cup butter until mixture is crumbly.
Make a well in the centre.
Pour milk into the well and stir to form a soft dough, adding a little more milk if needed.
Place dough on a floured surface and kneed about 9 times.
Roll into a 6-8 inch log then using a rolling pin, roll out into a rectangle about 1/3 inch thick and 12 to 14 inches long and about 6 to 8 inches wide.
Cream the last 1/3 cup butter, with the brown sugar and cinnamon.
Thinly spread 1/2 to 3/4 of the mixture onto the dough and then either using muffin tins or a non-stick cake pan, drop teaspoons of remaining sugar mixture into the bottom.
Roll the dough, jelly-roll style against the short width so that you have a long log.
Cut into 12 to 14 equal pieces.
Either place the 12 pieces, cut side down into the muffin tins or line them up in two the 8 inch nonstick cake pans so that there is at least a 1/2 inch to 3/4 inch gap in between the rolls (allows them to expand).
Bake at 400 F for about 20 minutes.
When you pull the cinnamon rolls out of the oven, Immediately turn pan upside-down onto a plate and allow the hot sugar & cinnamon mixture to drip over the muffins.
Allow to cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/34925/quick-cinnamon-rolls"},{"id":"34864","title":"Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground","directions":"Heat oven to 425F.
Mix sugar and cinnamon.
Mix sugar-cinnamon mixture gently through the apples and set aside.
For the crust, mix the flour and salt together.
Add the oil, mixing with a fork or pastry blender until it looks like fine crumbs.
Sprinkle the milk and gently mix inches.
Gather the dough together so that it forms a ball.
Do not over-handle the dough as you will end up with a tough pastry.
Divide pastry in half, and roll between two strips of waxed paper.
(If you moisten your surface with a damp cloth, the waxed paper will not slip around.
).
Roll in a circle about 12 inches in diameter.
Peel the top sheet of waxed paper off the pastry, gently fit the crust in a 9-inch pie pan (crust down), and gently peel off the paper.
If you like, you can trim the crust leaving about 1/2 inch overhanging.
Heap your apple filling into the pastry-lined pan.
(If you are using frozen filling, you may want to add 1 tablespoons cornstarch just in case the filling is too juicy -- no one likes a soggy pie!
).
Roll top crust the same way as the bottom crust and place over the filling, trimming about 1/2 inch beyond the pan rim.
Fold the crust under and flute or use whatever decorative edging you like.
The easiest way is to just take the tines of a fork and seal the two crusts together, working around the pie pan and then trim the excess.
Cut some slits in the top crust to let steam escape.
Cover the edges of the crust with a strip of aluminum foil to prevent over-browning of the edges.
Set the pie on a pizza tin or a pan to collect any juices that might overflow.
Bake 50 minutes, then remove the strips of aluminum foil and bake 10 more minutes.","url":"https://recipe.bluelayer.org/recipe/34864/apple-pie"},{"id":"34858","title":"Easy Bake Oven Chocolate Cake Mix","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite","directions":"In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt.
Stir with a wire whisk until blended.
With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziploc bags.
Seal containers.
Label with date and contents.
Store in a cool dry place.
Use within 12 weeks.
Makes 11 packages Children's Chocolate Cake Mix
-----------------------------.
TO USE:
1 Pkg Children's Chocolate Cake Mix (above).
4 tsp Water
Preheat Easy Bake Oven for 15 minutes
Preheat Easy Bake Oven 15 minutes
To one container of mix add water.
Stir with a fork or spoon until blended and smooth.
Pour mixture into greased and floured 4 inch round miniature baking pan.
Bake for 8 - 10 minutes.
Remove from oven and cool in pan on a rack for 5 minutes.
Invert onto a small plate and remove pan.
When cool frost with Children's Chocolate Frosting if desired.
Serves 2 children.","url":"https://recipe.bluelayer.org/recipe/34858/easy-bake-oven-chocolate-cake-mix"},{"id":"34826","title":"Old Fashioned Raisin Pie","ingredients":"water, bottled, generic
raisins, seeded
lemon juice, raw
sugars, brown
nuts, walnuts, english
cornstarch
butter, without salt
orange juice, raw","directions":"Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle.
Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate.
Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan.
Stir in the water and lemon juice.
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Remove from the heat and stir in the walnuts.
Turn the mixture into the pastry-lined pie plate and dot with the butter.
Roll out the remaining pastry to an 11-inch circle.
Place the top crust over filling and trim the edge to 1-inch beyond the rim.
Fold the top crust under the bottom crust and form a ridge.
Flute the edge and cut steam vents in the top crust.
Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/34826/old-fashioned-raisin-pie"},{"id":"34686","title":"Almond Brittle (Croccante)","ingredients":"nuts, almonds
sugars, granulated
nuts, almonds","directions":"Preheat the oven to 400 degrees F. Place the almonds on a sheet tray and toast them until light golden brown.
Set aside.
In a medium, heavy-bottomed saucepan, combine the sugar and a few drops of water and cook over high heat until sugar liquefies, then turns deep golden brown, about 10 minutes.
Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary.
Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Once the caramel is off the heat, immediately dump the almonds into the pot and stir quickly to incorporate, and turn out, spreading quickly to an even thickness, onto a cookie sheet greased with almond oil.","url":"https://recipe.bluelayer.org/recipe/34686/almond-brittle-croccante"},{"id":"31381","title":"Holiday Sweet Potato Casserole","ingredients":"parsnips, raw
sweet potato, raw, unprepared
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
butter, without salt
salt, table
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
nuts, pecans
syrup, maple, canadian","directions":"Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap Pan Lining Paper, parchment side up.
No need to grease dish.
Add parsnips and/or carrots to a large microwave-safe bowl.
Add 1/4 cup water and cover with wax paper.
Microwave on high for 5 minutes.
Uncover and add sweet potatoes.
Cover and microwave 15 minutes more or until tender, stirring once.
Drain and return vegetables to bowl.
Pour broth and cream into the bowl with vegetables.
Use a potato masher to mash to desired consistency.
Stir in 3 tablespoons butter and 1/2 teaspoon salt.
Transfer to prepared baking dish.
Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl.
Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs.
Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
Bake 20 to 25 minutes or until pecan mixture is just starting to brown.","url":"https://recipe.bluelayer.org/recipe/31381/holiday-sweet-potato-casserole"},{"id":"34670","title":"Pastry for 9-Inch Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"In food processor, blend flour and salt.
Add butter and shortening; pulse until mixture resembles coarse crumbs with some pea-size pieces.
Sprinkle in water, 1 tablespoon at a time, pulsing until clumps begin to form.
(Or, in large bowl, mix flour and salt.
With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
Add water, mixing lightly with a fork after each addition, until dough just forms clumps.)
Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight.
(If overnight, let stand 30 minutes before rolling.)","url":"https://recipe.bluelayer.org/recipe/34670/pastry-for-9-inch-pie"},{"id":"34664","title":"Nepenthe Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
cream, fluid, heavy whipping","directions":"Combine the flour, butter, sugar, and salt in a food processor and pulse until the butter resembles small peas.
Drizzle in the cream a little at a time, pulsing until the dough just comes together.
Add more cream if needed.
(To make by hand, cut the butter into the dry ingredients until it resembles small peas, using a pastry cutter.
Sprinkle with the cream and work the dough together using a wooden spoon or rubber spatula.)
Turn the dough out onto a clean work surface and gently pat it into a flat disk.
Wrap in plastic and chill for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/34664/nepenthe-pie-dough"},{"id":"34605","title":"Authentic Homemade Puff Pastry","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic","directions":"Take the butter out of the refrigerator and cut into 1 cm cubes.
Combine the dry ingredients and put into a bowl with the butter.
Add the ice water and mix by cutting the butter into the flour, using a pastry cutter or spatula.
(Don't use your hands because the butter will melt).
It should still be a little floury when you're done mixing (like the photo).
Wrap in plastic wrap and rest in the freezer for 30 minutes.
Put the chilled dough on a piece of plastic wrap spread on your work space.
Cover the top of the dough with another piece of plastic wrap.
Roll out the dough with a rolling pin.
Fold the dough over 3 times as in the photo.
Now fold the dough over 3 more times, so that it's about 3 cm thick.
Wrap in plastic wrap and rest in the freezer for about 20 minutes.
Repeat Steps 4 - 6 two or three times.
Any bits of dough that wouldn't come together at first will be smoothly incorporated after you finish these steps.
The dough is finished.
It keeps well in the freezer for 1 month.
The photo shows the dough after I lightly rolled it out and sprinkled granulated sugar on top.
This photo shows the dough from Step 8 after baking in a 220 degrees C oven for 15 minutes.
The crust has lots of layers!","url":"https://recipe.bluelayer.org/recipe/34605/authentic-homemade-puff-pastry"},{"id":"34477","title":"Microwave Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
lemon juice, raw","directions":"Moisten 4 layers of cheesecloth or two layers of food-safe paper towels and lay into a colander set over a bowl.
Combine milk, salt and vinegar or lemon juice in a 4-cup glass bowl or measuring cup.
Microwave on high until bubbles form around the edge, 2-4 minutes.
(An instant read thermometer should read 165-170F).
Remove from microwave and stir gently for 5 seconds; solid white curds should separate from translucent whey.
If not, microwave up to 30 seconds more (if using lemon juice, add an extra 1-2 tsp before reheating).
Transfer curds to lined colander using a slotted spoon or wire-mesh skimmer.
Cover exposed curds with a layer of plastic wrap and refrigerate until desired texture is achieved (see next step).
The whey may be used for bread-making or for enriching a garden.
5 minutes drain time will give a soft, almost cream-cheese-like consistency, great for immediate consumption drizzled with olive oil, salt and pepper as a snack or appetizer, or with honey and berries as dessert.
15-20 minutes of draining will give you a cottage-cheese-like consistency good for moist savory applications like lasagna, manicotti, ravioli or spinach dip, for moist sweet things like cheesecake, or for uncooked pastry applications like cannoli filling.
2-24 hours will result in a dry, firm, crumbly curd best for pastries like ricotta pancakes, ricotta gnochi, or tortas.","url":"https://recipe.bluelayer.org/recipe/34477/microwave-ricotta"},{"id":"34452","title":"English Royalty Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
orange juice, raw","directions":"Preheat oven to 400 degrees F (200 degrees C).
Spray a baking sheet with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.
Stir in the chocolate chips.
Mix in the orange juice to form a dough.
Turn out the dough on a floured surface.
Pat or roll into a 9 inch circle about 1/2 inch thick.
With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary.
Transfer the scones to the baking sheet.
Bake in preheated oven until golden brown, about 12 minutes.
Move to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/34452/english-royalty-chocolate-chip-scones"},{"id":"34433","title":"Butter Pecan Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
nuts, pecans
water, bottled, generic","directions":"In a medium bowl, stir flour, sugar and salt.
with a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbles.
stir in pecans.
sprinkle water over the top and toss with a fork until iniformly moistened.
press dough firmly into a ball.
wrap in plastic wrap and shill in freezer for 20 minutes.
on a lightly floured surface, roll dough to 1/8-inch thickness and fit loosely ito a 9-inch pie plate; flute edge.
place in freezer 15 minutes.
meanwhile, preheat oven to 425'f.
remove pe plate from freezer and prick bottom of shell.
bake for 15 minutes or until edges are lightly browned.
cover edges with foil and bake 5-10 minutes longer or until center is lightly browned.
cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/34433/butter-pecan-pie-crust"},{"id":"34412","title":"Homemade Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425.
Mix first 5 ingredients with a pastry blender or 2 knives until the size of small peas.
Stir in the buttermilk.
Knead for a couple of minutes on a lightly floured surface.
Roll or pat out dough for biscuits.
Bake for 10-15 minutes until lightly browned.","url":"https://recipe.bluelayer.org/recipe/34412/homemade-biscuits"},{"id":"34404","title":"Oatmeal Crusty Top Apple Pie","ingredients":"oats
wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic
apples, raw, with skin
sugars, brown
spices, cinnamon, ground
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"For pastry, stir oats, flour and salt, then cut in lard until mixture resembles coarse crumbs.
Blend in water and form into ball of dough with fingertips.
Let stand 5 minutes, then roll to fit an 8 or 9 inch pie plate.
It is a bit tender to lift, so pass a spatula under as you fold it in two.
If it breaks, simply join it together.
To fill, stir apples, brown sugar, and cinnamon.
Pack into pie shell.
To top, mix oats, flour, brown sugar and cinnamon.
Cut in margarine until mixture is crumb-like, then cover apples.
Bake for 35 minutes at 375F (190C) F, or until golden brown on top.","url":"https://recipe.bluelayer.org/recipe/34404/oatmeal-crusty-top-apple-pie"},{"id":"34402","title":"Mock Puff Pastry Dough (Made so Easy!)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured","directions":"Using a food processor, pulse butter into flour until it resembles crumbs.
pulse in sour cream just until a ball forms and it just begins to hold together, being careful not to over-mix.
Roll out and fold over in three sections (like folding a business letter).
Repeat 2-3 times to get the layers of puff pastry.
Wrap in plastic wrap and refrigerate for a minimum of 30 minutes before using.
Let sit for a few minutes or pound with rolling pin to get it pliable.","url":"https://recipe.bluelayer.org/recipe/34402/mock-puff-pastry-dough-made-so-easy"},{"id":"34363","title":"Microwave One-Crust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix flour and salt.
Cut in butter.
Mix in water one tablespoon at a time.
Gather into a ball and let sit for 5 minutes.
Roll out.
Place in pie plate.
Refridgerate 20 minutes.
Microwave on MED 6-9 minutes.
Check for doneness, let sit 2 minutes (it will continue to cook a bit after you take it out of the microwave).
Use in any pie recipe requiring a baked pie crust.","url":"https://recipe.bluelayer.org/recipe/34363/microwave-one-crust-pastry"},{"id":"34349","title":"Apricot Crumble Slice Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
apricots, dried, sulfured, uncooked
water, bottled, generic
sugars, granulated
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, brown","directions":"Lightly grease a 20cm X 30cm rectangular slice pan.
Prepare pastry:Heat butter for pastry.
Combine flour, sugar and butter in a bowl and mix lightly to create a smooth dough.
Press into the prepared pan and bake in a moderate oven about 10 min or possibly till lightly set.
Prepare filling:Chop the dry apricots.
Combine dry apricots, water and extra sugar in a small pan and simmer, uncovered, about 10 min or possibly till mix is thick, stirring occasionally.
Cold mix to room temperature.
Coconut topping:Heat butter for topping.
Combine butter, coconut, shredded coconut, flour and sugar in a bowl and mix to combine.
To finish:Spread apricot mix proportionately over pastry base, sprinkle with coconut topping.
Bake in a moderate oven for about 20 min or possibly till lightly browned.
Cold in pan.
Feel like doing some baking.
Try this!","url":"https://recipe.bluelayer.org/recipe/34349/apricot-crumble-slice-recipe"},{"id":"34300","title":"Vegan Nutritional Yeast (Nooch) Cheezy Biscuits","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, chili powder
salt, table
spices, garlic powder
oil, canola","directions":"Pour the soymilk, almond milk, etc.
into a glass measuring cup and stir in the lemon juice.
Let it rest at room temp for 10 minutes to sour.
Place the flour, nutritional yeast, baking powder, chili and garlic powders, and salt into a medium mixing bowl and stir them together.
Pour the oil into the dry ingredient mix, and cut in with a pastry cutter or fork until the mixture is crumbly.
Using a fork, stir in just enough of the soured non-dairy milk so the dough can come together and can form into a large ball-- too much milk will make the dough sticky but not enough will make the biscuits dry.
Turn the dough out onto a lightly-floured surface and knead it gently until it is smooth (about 25-30 times.)
Gently form it into a ball.
Reflour the work surface and roll the dough out into a 1/2 inch thick sheet.
Cut the dough with a floured biscuit cutter-- the book recommends a 2.5\" one but I find that using an empty can works, and I have heart-shaped biscuit cutters in both small, regular 2.5\", and large size.
Place the biscuits on a dry baking sheet or sil-pat as soon as they are cut.
Arrange them close together if you want soft sides, but at least 1 inch apart for crustier sides.
Bake at 400F for 15-18 minutes or until golden brown.
I'd recommend about 12-13 minutes for smaller biscuits and closer to 18 for bigger biscuits.","url":"https://recipe.bluelayer.org/recipe/34300/vegan-nutritional-yeast-nooch-cheezy-biscuits"},{"id":"34288","title":"Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Place the flour and salt in a mixing bowl.
Add the shortening and cut it in with a pastry blender, or use your hands, as I do.
Add the water, a tablespoon at a time, kneading until the dough is smooth.
Roll out the dough to fit a 9-inch pie pan.","url":"https://recipe.bluelayer.org/recipe/34288/homemade-pie-crust"},{"id":"34286","title":"Simple Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut the cold butter into small pieces.
Set aside.
Put flour in a bowl, and, with a pastry blender, cut the butter into the flour until the mixture is crumb-like.
Add salt and milk, stir well.
If dough is too dry, add milk, a little at a time.
Form dough into a ball and cover bowl with plastic wrap.
Refrigerate for at least an hour and up to a day.
If you need, you may wrap the whole ball of dough in plastic wrap and freeze for several weeks.","url":"https://recipe.bluelayer.org/recipe/34286/simple-pie-crust"},{"id":"34269","title":"Pecan Pastry Shell Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, brown
butter, without salt","directions":"Place flour, pecans, sugar and butter in a 9 inch pie plate.
Don't stir.
Bake at 400 degrees for 15 min.
Stir mix into bottom and sides of a lightly greased 9 inch pie plate.
Cold.
Yield: one 9 inch pastry shell.","url":"https://recipe.bluelayer.org/recipe/34269/pecan-pastry-shell-recipe"},{"id":"34250","title":"Galette Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, sugar, and salt.
Add the chilled butter cubes and mix until the butter is broken into pieces about the size of large corn kernels.
Dont worry if a few pieces are in larger, rough chunks; they will make the dough nice and flaky.
Add the ice water all at once and continue mixing just until the dough begins to hold together.
Shape the dough into a 5-inch (13-cm) disk, wrap it in plastic wrap, and refrigerate until chilled and firm, at least 30 minutes.
Use as directed in the recipe.
The disk of dough can be refrigerated for up to 2 days or frozen for up to 1 month.
This dough can be used to create a rustic tart using almost any type of fruit.
Cut 3 pounds (1.5 kg) of fruit such as nectarines, apricots, plums, or peeled pears or peaches into 1/2-inch (1.5-cm) slices.
Roll out the galette dough according to the directions for Apple-Frangipane Galette (page 89), and transfer to a parchment paperlined baking sheet.
Top with the fruit, leaving a 2-inch (5-cm) border.
Fold the edges over the fruit, sprinkle with 1/4 cup (60 g) sugar and bake in a 375F (180C) until the fruit is tender and the crust is deep golden brown, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/34250/galette-dough"},{"id":"34195","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425F.
In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt.
With a pastry blender or 2 knives, cut in the butter and vegetable shortening until it is evenly mixed and there are no large clumps.
Quickly fold in the buttermilk until it is just blended.
Do not overmix.
On a work surface lightly dusted with flour, briefly and gently knead the dough with your fingertips until it just hold together.
Do not overknead.
Press or roll out the dough to a thickness of 1\".
Using a 2\" biscuit cutter, cut out 8 biscuits.
Gather up the scrap pieces of dough, gently roll them out, and cut 4 more biscuits.
Place the biscuits on an ungreased baking sheet.
bake until the tops are a light golden brown, 18 to 20 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/34195/buttermilk-biscuits"},{"id":"34130","title":"Caramel Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
water, bottled, generic
lemon juice, raw
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened","directions":"Place 1 pound of the chocolate into a 2-quart mixing bowl.
In a 2-quart heavy-bottomed saucepan, combine the sugar, water, and lemon juice.
Cover the pan, bring to a boil over high heat, and boil for 2 minutes.
Remove the cover and continue to cook the mixture, without stirring, until it turns deep amber.
At the same time, bring the cream to a boil in a 1-quart saucepan over medium heat.
Remove both the caramel and the cream from the heat and pour the caramel into the saucepan with the cream.
Be very careful as the mixture will bubble and foam vigorously.
Return the mixture to medium heat and stir with a long-handled heatproof spatula or wooden spoon until completely smooth (about 1 minute).
Strain the mixture into the bowl with the chocolate.
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
Line 2 baking sheets with parchment or waxed paper.
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream.
Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.
Or use a small ice cream scoop to form the mounds.
Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
Dust your hands with cocoa powder and roll the mounds into balls.
These will be the truffle centers.
Cover and chill the centers for another 2 hours in the freezer.
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
Line 2 more baking sheets with parchment or waxed paper.
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
Place a truffle center into the tempered chocolate, coating it completely.
With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
After dipping 4 truffles, dust the top of each truffle lightly with cocoa powder.
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
When the truffles are set, place them in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
The truffles are best served at room temperature.
Caramel Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.
Caramel Toasted Almond Truffles: Stir 1 cup finely chopped, toasted almonds into the truffle cream before it cools.
Sprinkle the top of each truffle with finely chopped, toasted almonds.
Caramel Toasted Almond Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.
Stir 1 cup finely chopped, toasted almonds into the truffle cream before it cools.
Sprinkle the top of each truffle with finely chopped, toasted almonds.
Caramel Hazelnut Truffles: Stir 1 cup toasted, skinned, finely ground hazelnuts into the truffle cream before it cools.
Sprinkle the top of each truffle with toasted, skinned, finely ground hazelnuts.
Caramel Hazelnut Milk Chocolate Truffles: Replace the bittersweet chocolate with milk chocolate and use 1 cup heavy whipping cream.
Stir 1 cup toasted, skinned, finely ground hazelnuts into the truffle cream before it cools.
Sprinkle the top of each truffle with toasted, skinned, finely ground hazelnuts.
Salted Caramel Truffles: Add 1 teaspoon Fleur de Sel or other fine sea salt to the truffle cream after adding the caramel mixture.
After dipping the truffles, sprinkle the top of each truffle with a pinch of Fleur de Sel or other fine sea salt before the chocolate sets up.","url":"https://recipe.bluelayer.org/recipe/34130/caramel-chocolate-truffles"},{"id":"34128","title":"Eggnog Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, nutmeg, ground
alcoholic beverage, distilled, rum, 80 proof
eggnog
oil, olive, salad or cooking
vinegar, cider
vanilla extract
sugars, granulated
butter, without salt
sugars, powdered
salt, table
spices, nutmeg, ground
eggnog
alcoholic beverage, distilled, rum, 80 proof","directions":"Preheat the oven to 350Es F. Line 18 cupcake pans with paper liners.
In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.
Beat on medium-low speed until well blended.
Add in the dry ingredients and mix on low speed just until incorporated.
Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.
Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment.
Beat on medium-high speed until smooth, 20-30 seconds.
Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute.
Scrape down the sides of the bowl.
Add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes.
With the mixer on medium-low speed, blend in the rum.
Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired.
Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.","url":"https://recipe.bluelayer.org/recipe/34128/eggnog-cupcakes"},{"id":"34113","title":"Basic Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix the flour and salt together in a bowl.
Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal.
Divide into three portions.
Add some of the ice water to one portion of the mixture, a little at a time, working just until the dough holds together.
Set aside.
Repeat with each of the remaining two portions.
Gather all the dough together into a smooth ball and flatten into a disk.
Add more ice water if still dry.
Wrap well with plastic wrap and chill for 30 minutes or up to 3 days.
Flour a board, wax paper, or pie cloth and use a floured or stockinged rolling pin to roll out the dough.
Place the dough disk in the center of the floured surfaced.
Starting in the center of the dough, roll to, but not over, the top edge of the dough.
Go back to the center, and roll down to, but not over, the bottom edge.
Pick up the dough and turn it a quarter circle.
This will keep it round and keep it from sticking.
Continue rolling, repeating the quarter turns until you have a disk 1/8 inch thick and 1 1/2 inches larger than your pan.
Fold in quarters.
Place the pastry in a 9-inch pie pan with the tip of the triangle in the center and unfold.
Trim the pastry 1 inch larger than the pie pan and fold the overhanging pastry under itself.
To decorate, press the tines or handle end of a fork around the edge.
To make a fluted pattern, use both of your thumbs to pinch the dough all around the rim so that the edge of the dough stands up.
Place in the freezer or chill in the refrigerator for 30 minutes or up to 3 days, wrapped before baking.
To prebake, preheat the oven to 425F.
Prick the pastry all over with a fork.
Crumple a piece of wax paper, then open it out to the edges of the pan.
Weight the paper with raw rice or dried peas.
Bake for 20 minutes.
Carefully remove the paper and rice or peas and paper.
(The rice or peas may be used again the next time you prebake a pie crust.)
Now the prebaked shell can be filled with a filling and baked according to the filling directions.
If the filling requires no cooking, bake the pie shell 10 minutes before filling.
If making a two-crust pie, double the ingredients and make the bottom crust larger than the top crust.
Dampen the rim of the bottom crust before putting on the top one, then seal the two together.
Be very careful not to stretch either dough, so they stay together when baked.","url":"https://recipe.bluelayer.org/recipe/34113/basic-pie-pastry"},{"id":"34098","title":"Strawberry Dumplings","ingredients":"sugars, granulated
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
sugars, granulated","directions":"In a saucepan, combine 1/3 cup sugar and the water; bring to a boil.
Reduce heat and simmer for 5 minutes.
Stir in vanilla extract.
In a medium mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and salt.
Cut in butter with pastry blender or fork until mixture is crumbly.
Add milk and stir just until dry ingredients are moistened.
Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries.
Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries.
Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired).
Bake at 450 for 25 to 30 minutes, or until dumplings are lightly browned.
Serve hot with whipped topping or ice cream, if desired.","url":"https://recipe.bluelayer.org/recipe/34098/strawberry-dumplings"},{"id":"34078","title":"Chocolate Chip Crumble","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla.
Mix in the flour until mixture resembles coarse crumbs.
Stir in the chocolate chips and if desired, walnuts.
Press the mixture into an ungreased 9x13 inch pan.
It should press together like a cheesecake crust.
Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown.
Cut into bars while still a bit warm.
Leave in the pan until completely cool, or the cookies will fall apart.","url":"https://recipe.bluelayer.org/recipe/34078/chocolate-chip-crumble"},{"id":"34052","title":"Texas Buttermilk Biscuits","ingredients":"leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450F.
Mix together well: Flour baking powder,salt, and soda.
Add shortening with fork, pastry cutter or fingers.
Add milk and blend till velvety smooth.
Roll out on lightly floured board and cut 1/4\" (or shape a nice little biscuit with your hands).
Brush tops with milk (optional).
Bake about 10 minutes, till golden brown.","url":"https://recipe.bluelayer.org/recipe/34052/texas-buttermilk-biscuits"},{"id":"34050","title":"Cherry Berry Crisp","ingredients":"blueberries, raw
raspberries, raw
cherries, sweet, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
oats
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 375.
Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
Lightly spoon flour into a dry measuring cup, and level with a knife.
flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal.
Sprinkle over the blueberry mixture.
Bake for 30 minutes or until bubbly.
Top each serving with 1/4 cup frozen yogurt.","url":"https://recipe.bluelayer.org/recipe/34050/cherry-berry-crisp"},{"id":"33995","title":"Apple Crisp","ingredients":"apples, raw, with skin
sugars, granulated
lemon juice, raw
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 350F.
Place apples in a buttered 2-quart casserole dish.
Sprinkle with sugar and lemon juice.
In a small bowl, combine rolled oats, brown sugar, flour and cinnamon.
Using a pastry blender, cut butter into mixture until the mixture is crumbly.
Sprinkle over the apples.
Bake for 40 minutes or until apples are tender.","url":"https://recipe.bluelayer.org/recipe/33995/apple-crisp"},{"id":"33991","title":"English Bramley Pie","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
shortening, vegetable, household, composite
sugars, powdered
water, bottled, generic
apples, raw, with skin
sugars, powdered
spices, cinnamon, ground","directions":"Peel core and slice apples.
Simmer in water until soft (tip, I like to reserve 50ml of this water to use in the pie crust).
Drain and sprinkle with the cinnamon and sugar, leave to cool.
Sift flour into a bowl.
Cut the butter and shortening into cubes and \"rub in\" using thumbs and forefingers until the mix looks like breadcrumbs.
Add sugar and water and mix with a round bladed knife until the mixture sticks in lumps.
Wrap in clingfilm and chill for 30 minutes Meanwhile preheat oven to 190 deg C/375 deg F.
Divide pastry in two and roll into two circles slightly larger than a 25cm pie plate.
Place one over the plate and trim excess.
Place the apple mix in the pastry shell and cover with the second pastry circle.
brush edges with water and seal with gentle pressing around edge.
Cut a vent in the centre, brush with water and sprinkle with sugar.
Bake for 40 mins until golden.","url":"https://recipe.bluelayer.org/recipe/33991/english-bramley-pie"},{"id":"33986","title":"Spiced Christmas Cookies","ingredients":"butter, without salt
shortening, vegetable, household, composite
sugars, brown
molasses
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground","directions":"Cream together butter and shortening; gradually add sugar, beating until light and fluffy.
Beat in molasses; blend in cream.
Sift together flour, cinnamon, ginger, and cloves; stir into creamed mixture.
Store in covered bowl in refrigerator overnight.
Roll dough thin, using floured pastry cloth on board and rolling pin.
Cut in christmas shapes.
Place 1 to 1 1/2 inches apart on greased baking sheets.
Bake in 350F (180C) oven 10 to 12 minutes.
Remove from baking sheets and cool on racks.
Decorate cookies if you wish.","url":"https://recipe.bluelayer.org/recipe/33986/spiced-christmas-cookies"},{"id":"33973","title":"Walnut Baklava","ingredients":"nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground
butter, without salt
phyllo dough","directions":"THE SYRUP 4 cups sugar 3 cups water 1 1/2 cups honey 1 cinnamon stick 6 whole cloves Preheat oven to 250 degrees.
Mix together the walnuts, sugar and cinnamon.
Select a pan the size of the phyllo sheets and brush well with some melted butter.
Place 4 sheets phyllo, brushing each with butter, in the bottom of the prepared pan.
To p with a sheet of unbuttered phyllo then sprinkle with a handful of the walnut mixture.
Cover with a buttered sheet then an unbuttered sheet and another sprinkling of walnuts.
Repeat this layering until all ingredients are used up, reserving 5 sheets phyllo for the top.
Place last 5 sheets of phyllo, brushing each with butter, on top of pastry and pour remaining butter over all.
Cut the baklava into traditional diamond pattern , being careful not to cut through bottom layers.
Bake for 1 hour.
Remove from oven and let cool.
SYRUP Combine sugar and water in a large saucepan and boil for 5 minutes.
Add the honey, cinnamon stick and cloves and continue boiling 5 minutes longer.
Pour hot syrup over completely cooled baklava.
Cool completely, cut through bottom layers following previous cuts and serve.
- - - - - - - - - - - - - - - - - - NOTES : Be sure baklava is completely cooled before adding hot syrup or it will be soggy.","url":"https://recipe.bluelayer.org/recipe/33973/walnut-baklava"},{"id":"33935","title":"Butter Crunch Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
nuts, pecans
butter, without salt","directions":"Mix flour, sugar and nuts.
Cut in the butter with a pastry blender until the texture of coarse crumbs.
Spread in a 9x13 pan.
bake at 400 degrees for 15 minutes.
Remove from oven and stir with a spoon.
Reserve 3/4 cup of mixture for topping if desired and immediately press the remaining into a 9 inch pie plate.
Cool.","url":"https://recipe.bluelayer.org/recipe/33935/butter-crunch-pie-crust"},{"id":"33823","title":"Apple Coconut Pie With Cream Cheese Pastry","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
butter, without salt","directions":"Using a mixer, combine the butter and the cream cheese well.
Using your hands, mix in the flour and the salt till completely combined.
Shape into a ball and chill for 15 minutes before using.
Pre-heat oven to 400F.
Divide the dough ball in two and roll each half out (on a lightly-floured surface) into a circle about 1/8 inch thick.
Line a 10 inch deep-dish pie pan with one circle.
Arrange the apples in this unbaked pie shell; you will want to do this as neatly as possible in order to get them all inches.
In a bowl, combine the sugar, flour and salt; sprinkle evenly over the apples.
Next, cover the apples evenly with the coconut.
Sprinkle the vanilla over the top, and dot with the butter.
Place the remaining circle of pastry over the filling; seal and flute edges.
Cut slits in top to allow steam to escape.
Bake at 400F for 10 minutes, then reduce heat to 300 and bake an additional 35 to 40 minutes until the top is golden and the juices are bubbling.","url":"https://recipe.bluelayer.org/recipe/33823/apple-coconut-pie-with-cream-cheese-pastry"},{"id":"33811","title":"English Toffee Bars","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
nuts, pecans
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350F.
In large bowl, combine butter, flour and brown sugar.
With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain).
Press into ungreased 13x9x2-inch baking pan.
Sprinkle pecans over crust.
Toffee Topping: In small saucepan, combine ; cook over medium heat, stirring constantly, until mixture comes to a boil.
Continue boiling, stirring constantly, 30 seconds.
Drizzle topping evenly over pecans and crust.
Bake 20 to 22 minutes oruntil topping is bubbly and golden; remove from oven.
Immediately sprinkle milk chocolate chips over top; press gently onto surface.
Cool completely in pan on wire rack.
Cut into bars.","url":"https://recipe.bluelayer.org/recipe/33811/english-toffee-bars"},{"id":"33722","title":"Whole-Wheat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, canola
soymilk, original and vanilla, unfortified","directions":"Preheat the oven to 450 degrees F.
Whisk together the flour, baking powder, and salt in a large mixting bowl.
Cut in the oil with a fork or pastry blender until the mixture resembles coarse crumbs.
Using a fork, stir in just enough of the milk so that the dry ingredients are moistened and the dough comes together.
(Too much milk will make the dough sticky; too little will make the biscuits dry.)
Gather the dough in a ball and turn it out onto a lightly floured work surface.
Knead it gently 20 to 25 times.
Then smooth it into a ball.
Roll or pat the dough into a 1/2-inch thick round and cut it with a floured 2 1/2-inch biscuit cutter or the rim of a glass.
Push the center straight down into the dough without twisting it.
Reroll and recut the scraps of dough.
Place the biscuits on an ungreased baking sheet about an inch apart for crusty sides or touching for soft sides.
Bake on the center shelf of the oven for 10 to 12 minutes, or until the bottoms are lightly browned.
Do not overbake.
Serve hot or warm.","url":"https://recipe.bluelayer.org/recipe/33722/whole-wheat-biscuits"},{"id":"33701","title":"Supreme Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Place oven rack in the top third of the oven.
Preheat oven to 450 degrees.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add shortening and cut in with pastry blender until the mixture is mealy.
Gradually add buttermilk, stirring with a wooden spoon just until the dough is soft and slightly sticky.
Do not over mix!
Transfer the dough to a lightly floured surface.
Using a light touch, turn the edges toward the middle, pressing with your hands.
Press the dough out 1/2 inch thick and cut straight down with a 2-inch biscuit cutter.
Pat the scraps together and cut out more rounds.
Arrange on a baking sheet no more than 1/2 inch apart and bake until lightly browned, 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/33701/supreme-buttermilk-biscuits"},{"id":"33680","title":"Cranberry Oat Bars","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
oats
cranberry sauce, canned, sweetened
sugars, granulated
orange juice, raw
cranberries, dried, sweetened
cornstarch","directions":"For the oat bars: Preheat oven to 325 degrees F.
In a large bowl combine flour, baking powder, soda and salt.
Rub in the butter with your clean fingers or cut it in with a pastry blender.
Add brown sugar and oats.
Mix well with your fingers.
Spread 1/2 of the crumbs into a greased 9x13 or 11x11 pan.
Pat to smooth.
Cover with cranberry sauce (see recipe below, or use your favorite).
Cover with remaining crumbs and pat down firmly.
Bake at 325 degrees F for 30-35 minutes, then increase heat to 375 F and bake another 3-5 minutes to brown slightly.
Allow to cool in pan before slicing into squares.
For the cranberry sauce: In a medium saucepan over medium heat, stir together sugar and orange juice until sugar is dissolved.
Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes).
Very quickly stir in cornstarch and let the mixture simmer for another minute.
Remove from heat and mash with the back of a fork to achieve desired consistency.
Personally, I dont like any whole berries to be left standing.
Let it cool to room temperature.
Sauce will thicken as it cools.
Store at room temperature or in the fridge for up to a week.
These bars can be stored in an airtight container (or covered in the baking dish) at room temperature for up to a week.
They can be frozen for longer storage.
The cranberry sauce can be made ahead, as it keeps very well, covered, at room temperature or in the fridge for up to a week.","url":"https://recipe.bluelayer.org/recipe/33680/cranberry-oat-bars"},{"id":"33611","title":"Red Cabbage & Onion Tarts","ingredients":"wheat flour, white, all-purpose, unenriched
spices, thyme, dried
salt, table
spices, pepper, black
butter, without salt
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
cabbage, raw
vinegar, red wine
sugars, granulated
cheese, gruyere
fresh red onions,","directions":"In a food processor combine the flour, Salt, pepper& 1 tbsp thyme.Add Butter and process until it looks like course meal.
Slowly pour in the ice water with the motor running until the mixture holds together when squeezed.The amount of water will vary depending on your flour so go slow and test.
Wrap the dough in plastic, press into a disc, and chill in the fridge until firm apprx 1/2 hour.
Meanwhile Saute the onions in the oil until soft.
Add cabbage, reduce heat, pour in 1/2 cup water, 2 tbspThyme, vinegar, sugar, salt & pepper to taste
Cover and cook 10 minutes, uncover turn the heat up and continue to cook until all the water has evaporated
Preheat oven to 425F
Cut the dough in into 4 equal pieces and roll each piece into a 5\" circle.
Place in 4\" flan rings or sub with large muffin tins.
Add filling, scatter cheese on top and fold over the pastry edges making a nice scalloped lip Chill until firm (apprx 1/2 hour) Bake 15-20 min or until the pastry is golden and the filling is hot Serve Hot.","url":"https://recipe.bluelayer.org/recipe/33611/red-cabbage-onion-tarts"},{"id":"33585","title":"Crisp Topping","ingredients":"nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
salt, table
spices, cinnamon, ground
butter, without salt","directions":"Toast in a 375F oven for 6 minutes: 2/3 cup nuts (pecans, walnuts, or almonds).
Let cool, then chop coarse.
Put the chopped nuts into a bowl and add: 1 1/4 cups flour, 6 tablespoons brown sugar, 1 1/2 tablespoons granulated sugar, 1/4 teaspoon salt (leave out if using salted butter), 1/4 teaspoon ground cinnamon (optional).
Mix well, then add: 12 tablespoons (1 1/2 sticks) butter, cut into small pieces.
Work the butter into the flour mixture with your fingers, a pastry blender, or a stand mixer fitted with the paddle attachment.
Work just until the mixture comes together and has a crumbly, but not sandy, texture.
Chill until ready to use.
Crisp topping can be made ahead and refrigerated for a week or so, or frozen for 2 months.","url":"https://recipe.bluelayer.org/recipe/33585/crisp-topping"},{"id":"33562","title":"Hazelnut Pastry Crust","ingredients":"nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Process nuts, flour, sugar and salt in food processor until nuts are finely ground.
Add butter and process until the mixture resembles coarse crumbs.
Sprinkle water over and process until just combined.
Add more water if needed.
Form dough into a ball and wrap in plastic wrap, flattening into a disk.
Chill 1 hour before using.","url":"https://recipe.bluelayer.org/recipe/33562/hazelnut-pastry-crust"},{"id":"33545","title":"Nona's Not-So-Sweet Sugar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
sugars, granulated
orange juice, raw
orange juice, raw","directions":"In small bowl, sift together dry ingredients: flour, baking powder, soda; set aside.
Grate oranges to remove rind.
After grating, squeeze juice; set aside.
Cream together butter and sugar.
Blend in orange rind and fresh orange juice.
Add dry ingredients slowly and mix well.
wrap in plastic wrap and chill for at least 1 hour (I usually chill longer).
Roll out on well-floured pastry cloth or cutting board.
Use flour to keep the dough from sticking to fingers, board, etc.
Cut cookies with assorted cookie cuttesr.
Place on an ungreased cookie sheet.
Sprinkle with sugar, etc.
(or whatever) before baking.
Bake at 400 for 5-7 minutes.
Be careful, as these can go from almost done to burnt very quickly.
Makes approx 6 doz cookies, depending on the size of your cut-outs.
I've never timed the prep process, as it's done in 2 stages.","url":"https://recipe.bluelayer.org/recipe/33545/nonas-not-so-sweet-sugar-cookies"},{"id":"33538","title":"Basic Biscuits My Style","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"In a large mixing bowl, mix the flour, baking powder, and salt together.
Then, using a pastry cutter or a pair of knives, a spoon, or your hands, cut the butter into the flour.
Basically, cut the butter and mix with flour to coat and separate the pieces.
Continue until you get pea sized pieces of butter.
It is important that the butter be cold for this process and not begin to melt.
If it starts to get a little mushy, you can slip it into the refrigerator for 15 minutes to firm back up a bit before continuing.
Pour the milk in and mix gently with a spatula.
Do not knead, just gently mix.
(Kneading will produce gluten which will make the biscuit bread like instead of light and flaky.
).
Using your hands, form the dough into a ball once the milk has been evenly distributed through the dough.
You might need to use a kneading action to get it into a manageable shape and to remove some dough from the sides of your container, but try not to knead too much.
Transfer the dough to a piece of parchment paper or clean surface and roll out into a large sheet about 1/4 inch in thickness.
Use a cup or biscuit cutter to cut rounds out of the dough.
Do not twist the cup or cutter (unless you have already cut all the way through).
Twisting will result in uneven or failed rising.
Usually it's a good idea to press the top of the biscuit down a little or else you will get biscuits with rounded tops.
Now, biscuit placement is key to getting good rise out of the biscuits.
Place the biscuit dough circles into two 9\" cake rounds or onto a half sheet pan.
Have the biscuits just touching.
This should give enough air between the biscuits to allow even heating, but not so much space that the biscuits spread out when they rise.
Bake in a 425F oven until golden (about 15 minutes).","url":"https://recipe.bluelayer.org/recipe/33538/basic-biscuits-my-style"},{"id":"14875","title":"Tarragon Butter","ingredients":"butter, without salt
spices, tarragon, dried
lemon juice, raw","directions":"Beat the butter with an electric mixer until fluffy, then stir in the tarragon and lemon juice.
Using waxed paper, shape the butter into a log.
(If you want to pipe the butter into decorative shapes, spoon it into a pastry bag fitted with a star tip.)
Chill.
Slice the butter log and place a few slices on top of grilled steak or fish.","url":"https://recipe.bluelayer.org/recipe/14875/tarragon-butter"},{"id":"33460","title":"Besan (Chickpea Flour) Pastry","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Whizz the flour and salt together in a food processor.
With the motor running, add the olive oil and process until the mixture resembles bread crumbs.
Add just enough water to form a malleable, slightly sticky dough.
Roll out the pastry as needed on a floured board, or between two pieces of cling wrap.
To bake a bind (before adding a filling): prick all over the pastry with a fork, cover the pastry with a layer of foil and place either pastry weights or some dry beans or rice on the foil.
Bake at 180C for 15 minutes, remove from oven, take off the foil and leave to cool, before proceeding with the filling of your choice.","url":"https://recipe.bluelayer.org/recipe/33460/besan-chickpea-flour-pastry"},{"id":"33458","title":"Feather-light and Gently Flavored Strawberry Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
strawberries, raw","directions":"Weight out all the ingredients.
Puree the strawberries in a blender, and warm up to about body temperature in the microwave.
If there isn't enough strawberry puree, add a little milk to bring it up to 140 g.
Put the dry yeast in the yeast compartment of a bread machine, and the other ingredients in the main compartment.
Leave it up to the machine until the 1st rising has completed.
After the 1st rising is done, lightly deflate the dough, divide it and round off each portion.
Place seam side down, cover with plastic wrap and a tightly wrung out moistened kitchen towel, and leave to rest for 20 minutes.
After the dough has rested, deflate it again, form into any shape you like, and put on a kitchen parchment paper lined baking tray.
It's the same method as my carrot bread.
It's time for the 2nd rising.
Use the oven's 'bread rising' setting, to let the dough rise for 25 minutes at 40C.
When the 2nd rise is completed, optionally brush the tops of the rolls with egg wash or decorate them in any way you like.
Bake in a preheated 180C oven for 13 to 15 minutes, and they're done.
If you freeze strawberry puree, marking how many grams it is, you'll be able to enjoy this bread year-round.
Here I formed the dough into table rolls, cut them in half and added some whipped cream and sliced strawberries, and dusted them with powdered sugar.
I was asked a question about how I made the heart shaped rolls.
It's pretty basic so I didn't include the steps before, but here it is.
Flatten out a portion of dough, roll it up, and seal the seams together tightly.
Fold the dough in half with the seam side on the inside, and seal tightly to form a teardrop shape.
Make a cut in the middle about 2/3rds of the way with a pastry scraper.
Form a heart shape with the cut dough, open it up and it's done.
It's very easy, but I hope that was helpful.","url":"https://recipe.bluelayer.org/recipe/33458/feather-light-and-gently-flavored-strawberry-bread"},{"id":"33418","title":"Flour Tortilla Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour, salt & baking powder into a large mixing bowl.
Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
Add the milk or water, working the liquid into the dough until a sticky ball forms.
Wrap in plastic and let rest for at least 30 minutes.
Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4\" thick.
If you want nicely rounded tortillas, trim off any ragged edges & discard.
Don't roll the dough out more than once or the tortillas will be tough.
Heat a dry griddle or heavy skillet over high heat for 5 minutes.
Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces.
Do not over cook or they will be hard.
Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
(I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.)
Serve warm.~~.","url":"https://recipe.bluelayer.org/recipe/33418/flour-tortilla-recipe"},{"id":"33410","title":"Empire Biscuits","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 180C/gas mark 4. line baking trays with baking parchment.
cream together butter and sugar until fluffy and white.
Gradually stir in the flour until well blended.
On a lightly floured surface, roll the dough out to about 5mm thickness.
Cut into circles using a pastry or cookie cutter.
Bake in preheated oven for 8-10mins or until golden brown.
Allow biscuits to cool on baking trays for 5 mins before removing to a wire rack to cool completely.
Optional: Spread icing or any topping of your choice over the biscuit.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/33410/empire-biscuits"},{"id":"33342","title":"Berry Crisp","ingredients":"blueberries, raw
blackberries, raw
raspberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
salt, table
butter, without salt","directions":"Preheat oven to 350F Butter a 9-inch pie plate.
Combine the berries, 1/4 cup sugar, 1/4 cup flour and 1/4 teaspoons cinnamon.
Put in pie plate.
Combine oats, flour, brown sugar, sugar, and salt.
Use a pastry blender to work the butter in until it resembles coarse meal.
Sprinkle over the berries.
Put the pie plate on a baking sheet.
Bake until the fruit is bubbling and topping is golden brown, about 1 hour.
Place on a rack to cool slightly.
Serve with whipped cream or ice cream.","url":"https://recipe.bluelayer.org/recipe/33342/berry-crisp"},{"id":"33317","title":"Pastry (julie's Recipe)","ingredients":"lard
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"In large bowl mix flour and salt well, add the lard, crumbling together.
Mix in the margarine well, then add milk.
Work till dough is slightly sticky.
In all honesty i really don't know exactly how long the dough takes to make b/c i've never timed it and it wasn't written on the recipe when i recieved it, so please don't quote my prep time.","url":"https://recipe.bluelayer.org/recipe/33317/pastry-julies-recipe"},{"id":"33269","title":"Whole-Wheat Pie Dough","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Place butter in the bowl of a standing mixer.
Sift together flours and salt and add to mixer.
Mix at low speed just until the mixture is well combined.
Add water and beat at low speed just until mixture comes together.
Do not overmix or you will activate the gluten in the flour too much and your pastry will be tough.
Using a pastry scraper or a rubber spatula, scrape dough onto a large sheet of plastic wrap.
Weigh it and divide into 2 equal pieces.
Place each piece onto a large sheet of plastic, fold plastic over and flatten into 1/2-inch thick squares.
Double wrap and refrigerate for at least 2 hours and preferably overnight.
Very lightly butter two 9-inch tart pans.
(If you can see butter youve used too much.)
Roll out dough and line tart pans.
Using a fork, pierce rows of holes in the bottom, about an inch apart.
This will allow steam to escape and aid in even baking.
Refrigerate uncovered for several hours or preferably overnight.
(If using only 1 pastry shell, double wrap the other in plastic, then in foil, and freeze.)
To prebake, heat oven to 325 degrees.
Unwrap tart shell and place on a sheet pan or baking sheet.
Line the dough with a sheet of parchment.
Fill all the way with pie weights (you can also use beans or rice).
Place on the middle rack of the oven for 15 minutes.
Remove pie weights and parchment and return pastry to oven.
Bake for 15 to 20 minutes more, or until light brown and evenly colored.
There should be no evidence of moisture in dough.
Remove from oven and allow to cool.","url":"https://recipe.bluelayer.org/recipe/33269/whole-wheat-pie-dough"},{"id":"33221","title":"Baklava (Rolled Variety)","ingredients":"phyllo dough
oil, olive, salad or cooking
nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground
honey
sugars, granulated
water, bottled, generic
apricots, dried, sulfured, uncooked
water, bottled, generic","directions":"Spread out one sheet of filo dough.
Dab or lightly brush with oil.
Over this, place another sheet of filo dough.
Brush 2nd sheet with oil and sprinkle lightly over whole sheet with dry filling (nuts, sugar and cinnamon).
Place a third sheet of filo dough over first two, sprinkle with oil and lightly sprinkle dry filling.
Roll the 3 sheets up tightly as you would a jelly roll.
Slice diagonally into 1 inch pieces and place on a lightly greased cookie sheet.
Repeat until all the filo dough and filling have been used, using three sheets for each roll.
Brush tops of baklava pieces with melted margarine and sprinkle with sesame seeds.
Bake at 350F (180C) for 20 minutes.
While baking, prepare syrup in a saucepan.
Heat honey, sugar, and water together and bring to a boil.
Don't overcook.
Let cool a bit and then pour over baklava pieces (which you have placed on their sides in a jelly roll pan so the syrup seeps into the pastry.
You can turn them once to make sure they are completely saturated.
When ready to serve, place in little paper cups.
Look very elegant on a sweet table.","url":"https://recipe.bluelayer.org/recipe/33221/baklava-rolled-variety"},{"id":"33210","title":"Nutty Caramels","ingredients":"oil, olive, salad or cooking
cream, fluid, heavy whipping
syrups, corn, light
sugars, granulated
butter, without salt
vanilla extract
nuts, almonds","directions":"Line an 8-inch-square metal baking pan with foil, extending the foil over the sides of the pan.
Thoroughly coat the foil with the canola oil.
In a heavy 3-quart saucepan, combine the cream, corn syrup and sugar.
Stir continuously over moderate heat with a long-handled wooden spoon until the sugar is dissolved, about 5 minutes.
Using a pastry brush dipped in warm water, brush down the side of the pan twice to prevent crystallization.
Raise the heat to moderately high and place a candy thermometer in the pan.
Continue to cook the syrup, stirring constantly, until the temperature registers 250, about 30 minutes.
Remove the saucepan from the heat and quickly stir in the butter, vanilla and nuts.
Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.
Use the ends of the foil to lift the caramel from the pan.
Peel the foil off the back of the caramel.
Coat the blade of a chef's knife with oil.
Cut the caramel into 8 equal strips, then cut each strip into 8 pieces.
Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.","url":"https://recipe.bluelayer.org/recipe/33210/nutty-caramels"},{"id":"33176","title":"Old Fashioned Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough.
Combine the flour, salt and baking powder in a mixing bowl and stir well to mix.
Rub in the butter by hand or with a pastry blender until the mixture is mealy.
Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together.
(If the dough is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and scrape the dough onto it.
Fold the dough over on itself two or three times.
Use the dough immediately .
Pat dough into a 6-by-12- inch rectangle and cut into eight 3- inch biscuits with a sharp, floured knife.
Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk.
Bake for 10 to 15 minutes, until well risen and golden.","url":"https://recipe.bluelayer.org/recipe/33176/old-fashioned-buttermilk-biscuits"},{"id":"33159","title":"Kim Severson's Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
sugars, granulated
peaches, yellow, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spices, nutmeg, ground
butter, without salt","directions":"Make the pastry: Set aside a small bowl of ice water.
On a work surface, mound flour, salt and sugar, and mix to blend.
Top with frozen butter and lard or shortening, and use a pastry cutter or your fingers to mix until it resembles coarse meal; some large pieces of the fats should still be visible.
Quickly form a mound and, with your finger, draw a trench down the center.
Sprinkle trench with 1 tablespoon ice water and fluff flour so it absorbs the water.
Repeat three times, drawing trenches and sprinkling each with 1 tablespoon ice water, so 4 tablespoons of water have been incorporated.
The dough should be starting to clump in large pieces.
If necessary, add water by droplets until dough begins to form a mass.
Gather dough with a pastry scraper.
Working quickly, use the heel of your hand to smear an egg-size piece of dough by pushing it away from you.
Continue with remaining dough (about 6 smears total), then gather dough again and repeat the process.
Shape into 2 flat disks, and cover each in a double-thickness of plastic wrap, pressing wrapped disks to further shape and bind them.
Refrigerate for at least 2 hours or overnight.
Roll out one chilled disk to 1/8-inch thickness, large enough to line and slightly overhang an 8-inch-square 2-inch-deep baking dish, or other shallow 2-quart pan.
Trim to leave 1/2 inch of pastry above rim, refrigerating both pan and trimmings.
Roll out remaining dough to about 1/8-inch thickness, to cover top of cobbler, again trimming and refrigerating excess dough.
Slide top crust onto a plate, and refrigerate.
Make the filling: Heat oven to 425 degrees.
In a mixing bowl, toss together peaches, sugar, flour, salt and nutmeg.
Place mixture in the crust-lined baking dish, and tuck chilled trimmings into the center and sides of the filling, scattering them throughout.
Top with butter slices.
Moisten rim of dough with water and slide flat pastry crust on top.
Press edges of dough to seal, and cut a few 1-inch slits in top crust.
If desired, sprinkle with sugar.
Bake for 15 minutes.
Reduce heat to 375 degrees, and continue to bake until crust is deep golden brown and filling begins to bubble through slits, 30 to 40 more minutes.
Cool cobbler on a rack until warm.
If desired, serve with lightly sweetened whipped cream or ice cream.","url":"https://recipe.bluelayer.org/recipe/33159/kim-seversons-peach-cobbler"},{"id":"33112","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 325F/165C Have ready two baking sheets, with parchment to match.
Whisk dry ingredients together in a medium bowl.
Using a pastry blender or your fingertips, cut the butter into the dry ingredients until crumbly.
In a separate bowl, stir the honey into the milk to dissolve.
Add the liquid ingredients to the dry, tossing with a fork until it comes together.
If it seems to require more liquid to come together, add a little extra milk.
Turn the dough onto a well-floured surface and fold it over gently 10-12 times until smooth (I found a metal bench scraper to be quite helpful here).
Divide the dough in half, and form each half roughly into a rectangular shape.
Work with one half at a time, keeping the other half covered.
On the counter, lightly flour one of your parchment sheets and a rolling pin.
Roll one piece of dough on the parchment, adding a little more flour as necessary, into a rectangle about 10″ X 14″ (almost the size of your parchment).
The dough should be about 1/16″ thick.
Trim the edges to make a clean rectangle and dock evenly with a fork.
Using a pizza or pastry wheel, cut the dough into 16 rectangles.
Lift the parchment onto your baking sheet.
There is no need to separate the cookies they will bake together, but will break apart easily along the pre-cut lines when slightly cooled.
Repeat the last two steps for your other half of dough.
Bake for 15 minutes, or until medium gold all over (mine took a little longer).
Let the crackers cool on the pan until just barely warm.
Carefully snap crackers apart and cool them completely on a rack, before wrapping them tightly for storage.","url":"https://recipe.bluelayer.org/recipe/33112/homemade-graham-crackers"},{"id":"33108","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"All of the ingredients should be cold.
Place of flour salt and sugar in a bowl.
Cut in the butter and shortening with the pastry blender or two knives until pea sized pieces are formed.
At the icewater a teaspoon at a time and mix just until the dough holds together.
The dough should not be sticky.
Divide the dough into two equal portions.
Shape each into a ball and flatten slightly.
Wrap in plastic or wax paper refrigerate for at least an hour.
your done!","url":"https://recipe.bluelayer.org/recipe/33108/pie-crust"},{"id":"33084","title":"Caramel Macadamia Rice Crispie Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, macadamia nuts, raw
sugars, granulated
cream, fluid, heavy whipping
butter, without salt
salt, table
vanilla extract
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Butter 17- by 12-inch rimmed baking sheet.
Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.
In large heatproof steel bowl, toss together cereal and nuts.
In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water.
Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes.
Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter.
Remove from heat and stir in salt and vanilla.
Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated.
Spread mixture evenly on prepared baking sheet.
Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.
In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil.
Heat, whisking occasionally, until melted and smooth, about 5 minutes.
Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.
Rice Krispies Treats will keep in an airtight container for up to two days.","url":"https://recipe.bluelayer.org/recipe/33084/caramel-macadamia-rice-crispie-treats"},{"id":"33065","title":"Powdered Sugar Frosting","ingredients":"sugars, powdered
cream, fluid, heavy whipping","directions":"In a small bowl, stir the powdered sugar together with enough cream to form a thick, firm froasting.
Spoon the frosting into a small pastry bag fitted with a small round writing tip or a plastic freezer bag with a tiny hole cut in one corner.
Holding the pastry tip or plastic bag about 1 inch above the cookie and moving it slowly, pipe hair, a mouth, shoes, and whatever else you like for decoration on each cookie.
Draw a frosting bow or bow tie at the neck, or outline a dress or jacket.
Or create any whimsical design you choose.
(Sometimes I look at pictures of decorated gingerbread cookies for ideas.)
Let the cookies sit until the frosting is firm.","url":"https://recipe.bluelayer.org/recipe/33065/powdered-sugar-frosting"},{"id":"33019","title":"Blueberry Grunt","ingredients":"blueberries, raw
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Note: You will need a Dutch oven with a tight fitting lid to prepare this recipe.
For the blueberries, in a large Dutch oven, over medium heat, bring the the blueberries, water and sugar to a gentle boil and continue cooking until there is plenty of juice (several minutes).
As the blueberries are cooking, prepare the dumplings.
Sift the flour, baking powder, salt and sugar together into a medium-sized bowl.
Cut in butter with 2 knives or a pastry cutter, until it resembles peas.
Then add sufficient milk to make a soft dough (I find I usually need about 1 cup of milk).
The dough should hold together but still be wet-looking, softer than play dough.
Once the blueberries have become nice and juicy (and cooked down slightly), drop the dough by tablespoonfuls over the berries.
Cover closely and cook for 15 minutes over medium heat.
Do not lift the lid during the cooking time.
After 15 minutes the dumplings should be poofed up and cooked through.
Remove from heat and serve hot.
Additional notes: Dumplings will not cook properly if you lift the lid during cookingno peeking at your dumplings as they cook!
In addition, some cooks feel that milk makes a dumpling tough.
But my mother and I have always used milk for this recipe, and weve never been disappointed.
This is a traditional Nova Scotian recipe, passed on to me by my mother.
The original source of the recipe is unknownand it is made in kitchens all over the province!","url":"https://recipe.bluelayer.org/recipe/33019/blueberry-grunt"},{"id":"32848","title":"DIY Cheez Its","ingredients":"cheese, cheddar
butter, without salt
shortening, vegetable, household, composite
salt, table
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"In a food processor, combine cheese, butter, shortening, salt, and cayenne pepper.
Pulse until combined and add flour.
Pulse until everything is broken down and looks like crumbs.
Add in water and pulse until combined into a dough.
(You may have to add a little more water but dont add too much.
You dont want to the dough to be too wet.)
Divide dough into 2 pieces, and wrap each in wax paper.
Chill for at least 30 minutes.
Preheat the oven to 375 degrees F. Roll the dough out on the wax paper until its about 1/8 inch thick.
Using a ruler and a pastry or pizza cutter, cut the dough into 1-inch squares (the ruler helps ensure that all crackers are the same size).
Use a toothpick or skewer to punch a hole in the middle of the square.
In addition to making it look like an authentic Cheez It, this also keeps the cracker from puffing up too much.
Separate the squares and transfer to a baking sheet.
You can put the crackers pretty close to each other as they dont spread very much during baking.
Bake for about 20-25 minutes or until lightly browned.
The more color they have, the more they will taste like a true Cheez It.
Cool completely.
The recipe makes about 100 crackers.
(Recipe adapted from In Katrinas Kitchen.)","url":"https://recipe.bluelayer.org/recipe/32848/diy-cheez-its"},{"id":"32813","title":"Chick Pea Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
chickpea flour (besan)
sugars, granulated
spices, pepper, red or cayenne
spices, pepper, red or cayenne
spices, garlic powder
salt, table
shortening, vegetable, household, composite
water, bottled, generic
salt, table","directions":"Preheat the oven to 325 degrees F.
Combine the flours, sugar, spices and salt in a food processor or medium mixing bowl.
Cut in the shortening with a pastry blender, two knives or the food processor until the mixture resembles coarse crumbs.
Mix in the water gradually, until the dough holds together in a ball but isn't.
sticky.
Divide the dough in half and roll each piece out separately on a lightly floured surface to a 12 x 12 inch square, 1/8 inch thick.
Yes, it is important.
to roll the dough this thinly, so be gentle but firm when you do it.
If the.
dough seems unusually resistant, just cover it with a towel and give it.
a 15 minute rest; it should prove more placid once the gluten relaxes.
Use a sharp knife or a rolling pizza wheel to cut the dough into 1 1/2 inch.
squares, and transfer as many as you can at a time (a giant spatula works well here) to ungreased or parchment-lined baking sheets.
Or, transfer each sheet of dough directly to the baking sheet with your spatula, rolling pin or hands, and then cut it into squares, separating the squares.
Bake for 10 minutes.
Remove the baking sheets from the oven, spray the tops of the crackers lightly with nonstick cooking spray and sprinkle with salt (or some dried granulated garlic, which is also good).
Return the crackers to the oven and bake for 5 to 10 minutes more, until nicely golden brown.
Transfer to a cooling rack.
Yield: approximately 120 small crackers.","url":"https://recipe.bluelayer.org/recipe/32813/chick-pea-crackers"},{"id":"32733","title":"Yummy Maple Syrup Muffins","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian","directions":"Preheat oven to 350F and grease muffin tin or line with paper cups.
In medium bowl, blend softened margarine with sugar and salt.
Add flour and baking powder and blend with pastry cutter or back of fork until evenly distributed and it resembles coarse crumbs.
Stir in the oats.
In small bowl, combine syrup and milk and blend until it is a light brown color.
Pour milk mixture into flour mixture, stirring just until moistened.
Bake for 18-20 mins or inserted toothpick comes out clean.","url":"https://recipe.bluelayer.org/recipe/32733/yummy-maple-syrup-muffins"},{"id":"32680","title":"Buckwheat Flatbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"\"Buckwheat flour is available in health food and specialty stores.
It has a musty, earthy flavor that gives an interesting twist to this simple, traditional flatbread-style cracker.
It goes well with fruit and cheese.
In the food processor or possibly in a large bowl, combine the flours and salt.
In a slow stream, stir in sufficient of the water to create a soft, but not sticky, dough.
Remove to a well-floured surface or possibly pastry cloth and knead lightly.
Cut the dough into 6 equal portions and roll each piece into a large, thin circle, approximately 1/16 inch thick and 8 inches in diameter.
Prick each circle all over with the tines of a fork.
To cook, gently place the circles, one at a time, on a warm griddle or possibly saute/fry pan.
Cook over medium heat till pale brown spots begin to develop on the underside of the cracker, 2 to 3 min.
Flip the cracker to cook the second side.
Continue flipping in this manner till the cracker feels dry and crisp.
Remove to a rack to cold.
If upon cooling the cracker remains slightly pliable, you may return it to the pan for further cooking, or possibly place in a preheated 350 F. oven for a few min, till fully \"dry out.\"
Yield: 6.
VARIATIONS: For a crunchier cracker, add in 1/3 c. buckwheat groats and increase the water slightly.
Buckwheat has a strong flavor.
According to your taste, you may wish to increase the all-purpose flour and decrease the amount of buckwheat.","url":"https://recipe.bluelayer.org/recipe/32680/buckwheat-flatbread-recipe"},{"id":"32663","title":"Mom's Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"If you need a pre-cooked pie crust, preheat oven to 350 degrees.
Whisk flour and salt in mixing bowl.
Cut in shortening until the mixture resembles peas, using either a fork or an old-fashioned pastry tool.
Add most of the water, sprinkling it around.
Mix with a fork, adding remaining water if needed.
Be careful not to overwork dough after adding water.
Gently form into a ball with your hands, then into a disk shape.
Wrap tightly with plastic wrap and place in the refrigerator for 5-10 minutes.
Sprinkle flour on dough board, rolling pin and your hands.
Gently roll out dough, turning in 1/8th turns at first and concentrating on inside of circle rather than outside.
Flip dough once, before it gets too thin.
Before flipping, sprinkle flour on it.
When finished rolling, fold in half and transfer to pie plate.
Trim dough 1/2\" outside of pie plate and turn under.
Crimp with your fingers.
If you need a pre-cooked pie crust, prick the bottom of the pan with a fork a few times, then cook for about 12-15 minutes.
If needed, you can gently press the bottom of the crust down about half way through cooking.","url":"https://recipe.bluelayer.org/recipe/32663/moms-pie-crust"},{"id":"32591","title":"Pecan Diamonds","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, brown
butter, without salt
honey
sugars, granulated
nuts, pecans
cream, whipped, cream topping, pressurized","directions":"For Crust:.
Using pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal.
Add water and toss lightly with fork.
Gather dough into a ball, wrap in plastic and refrigerate 1 hour.
Butter and flour 9x13-inch baking pan.
Roll dough out on lightly floured surface to about 10x14-inch rectangle.
Fit into prepared pan; dough will come about halfway up sides.
Pierce dough with fork and chill.
For Filling:.
Preheat oven to 400 degrees.
Bring brown sugar, butter, honey and sugar to boil in medium saucepan over medium heat, stirring constantly.
Boil until thick and dark, stirring constantly, about 4 minutes; remove from heat and stir in pecans then blend in cream.
Pour over dough in pan and bake until edges of crust are golden, about 25 minutes.
Cool completely then cut lengthwise into 1-inch strips.
Cut diagonally into 1-inch strips to create diamonds.
Dust with confectioner's sugar if desired; serve at room temperature,.","url":"https://recipe.bluelayer.org/recipe/32591/pecan-diamonds"},{"id":"32560","title":"Angel Biscuits","ingredients":"leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"Add yeast and 1 tsp of the sugar to the warmed buttermilk and stir until dissolved.
Combine flour, sugar and salt in large bowl.
Blend butter into flour mixture until it resembles coarse meal (Use fingers, two knives or pastry blender).
Add buttermilk mixture to flour mixture, and stir until soft dough forms (You may need to add more buttermilk to make dough hold together).
Lightly flour work surface and rolling pin.
Knead dough 8 or 9 times, or until smooth.
Roll dough to 1/2-inch thickness, and cut into 3-inch circles.
Coat baking sheet with cooking spray.
Place biscuits on baking sheet, cover with clean kitchen towel and let rise 20 minutes.
Preheat oven to 400F.
Bake 12 to 14 minutes, or until biscuits are pale brown.
Time to make doesn't include the 20 minute rising time.","url":"https://recipe.bluelayer.org/recipe/32560/angel-biscuits"},{"id":"32500","title":"Chocolate Caramels","ingredients":"oil, olive, salad or cooking
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
honey
butter, without salt","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.
Add the chocolate and stir with a wooden spoon or heatproof spatula until it is melted and thoroughly blended (about 3 minutes).
Add the sugar and honey.
Return the mixture to a boil, and wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Place a candy thermometer in the pan and cook the mixture until it registers 257F on the thermometer (8 to 10 minutes), stirring constantly.
Remove the pan from the heat, stir in the butter, then pour the mixture into the prepared pan.
Let the caramel cool completely at room temperature (2 to 3 hours).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.
Cut the caramel evenly into 1-inch squares.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.
They are best eaten at room temperature.","url":"https://recipe.bluelayer.org/recipe/32500/chocolate-caramels"},{"id":"32476","title":"Best Ever Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Sift together dry ingredients.
Cream shortening with pastry blender.
Add in lowfat milk slowly.
Mix with fork till mix sticks together in a ball.
Work with fingers very lightly.
Divide dough in half.
Roll out between two sheets of waxed paper.","url":"https://recipe.bluelayer.org/recipe/32476/best-ever-pie-crust-recipe"},{"id":"32447","title":"Fat Rascals (Biscuits)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
currants, zante, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Thoroughly mix the flour, sugar, baking powder, and salt in a bowl.
Cut in butter with a pastry blender or two knives until particles are the size of rice kernels.
Stir in currants.
Add the milk and stir with a fork only until a soft dough is formed.
Shape dough lightly into a ball and roll out 1/2 inch thick on a lightly floured surface.
Cut into rounds with a 2-inch cutter.
Place on ungreased baking sheet.
Bake at 450 for 12 to 15 minutes.
About 1 1/2 dozen biscuits.
Culinary Arts Institute Canadian Family Cookbook.","url":"https://recipe.bluelayer.org/recipe/32447/fat-rascals-biscuits"},{"id":"32378","title":"Sour Cream Pastry Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cream, sour, cultured","directions":"Put the flour and salt in a 3-quart bowl, and stir to blend.
Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs.
Stir in the sour cream with a fork.
The pastry will appear dry because the sour cream is thick and does not disperse easily.
With your hands, manipulate dough into a ball.
Divide dough as recipe directs.
Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days.
The dough can be frozen for up to 1 month.month.","url":"https://recipe.bluelayer.org/recipe/32378/sour-cream-pastry-dough"},{"id":"32311","title":"Deep, Dark Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping","directions":"Combine sugar and 1/2 cup water in heavy deep medium saucepan.
Stir over medium heat until sugar dissolves.
Increase heat and bring syrup to boil, occasionally brushing down sides of pan with wet pastry brush.
Boil without stirring until syrup turns dark amber color, swirling pan occasionally, about 13 minutes.
Remove from heat and add cream (mixture will bubble up).
Stir caramel until smooth.
DO AHEAD Caramel sauce can be made 3 days ahead.
Transfer to microwave-safe bowl.
Cool.
Cover and chill.
Rewarm in microwave in 15-second intervals before using.","url":"https://recipe.bluelayer.org/recipe/32311/deep-dark-caramel-sauce"},{"id":"32293","title":"Deep Dish Fruit Pie Recipe","ingredients":"cherries, sweet, raw
lemon juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, brown
oil, olive, salad or cooking
spices, cinnamon, ground","directions":"Pit, peel and slice the fruit.
Mix together and place in a deep 8 inch baking dish with white sugar and lemon juice.
Bake at 375 degrees till fruit is tender.
With pastry blender, mix together the flour, brown sugar and cinnamon till it is crumbly.
Place atop the cooked fruit and continue to bake till brown and bubbly.
Top each serving with ice lowfat milk or possibly sherbet.
Makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/32293/deep-dish-fruit-pie-recipe"},{"id":"32250","title":"Almond Butter Toffee","ingredients":"nuts, almonds
sugars, granulated
sugars, brown
butter, without salt
water, bottled, generic
leavening agents, baking soda
candies, semisweet chocolate","directions":"Spread half of nuts on a jellyroll pan.
In medium saucepan, combine sugars, butter and water.
Cook over medium heat, stirring constantly, until sugars dissolve.
Raise heat and cook until mixture reaches 300F on candy thermometer (hard crack stage).
With clean pastry brush dipped in cold water, or wet paper towel wrapped through tines of fork, frequently wash down sugar cystals from side of pan.
Swirl pan frequently so mixture does not burn.
Stir in baking soda.
Remove from heat; quickly and carefully pour into jellyroll pan.
Sprinkle with chocolate; as chocolate melts, spread with knife.
Top with remaining almonds, pressing lightly.
Let cool, then break into pieces.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/32250/almond-butter-toffee"},{"id":"32245","title":"Homemade Baking Mix","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
shortening, vegetable, household, composite","directions":"Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined.
Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal.
Store in an air-tight container for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/32245/homemade-baking-mix"},{"id":"32112","title":"Grandma Chics Raisin Pie Filling 1968","ingredients":"raisins, seeded
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Combine raisins and water and cook over medium heat for 12 minutes.
Add sugar, flour, butter and cook two minutes more.
Pour cooled mixture into a pastry shell.
Place a top crust over top and make vent slashes.
Bake 375 degrees F for 30 minutes, until golden and bubbly.
Note: Rind and juice of 1/2 a fresh lemon or orange may be added.","url":"https://recipe.bluelayer.org/recipe/32112/grandma-chics-raisin-pie-filling-1968"},{"id":"32091","title":"Bailey's Salt Wafers Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, pepper, black
leavening agents, baking soda
butter, without salt
cream, sour, cultured","directions":"Preheat oven to 400 degrees.
Sift together the flours, sugar, salt, pepper, and baking soda.
cut in the butter with a pastry blender or possibly 2 knives.
Beat in the lowfat sour cream.
Roll out dough till paper-thin on a floured surface.
Cut into saltine-size
(2-inch) squares and place on 2 ungreased cookie sheets.
Sprinkle each with salt.
Bake for approximately 7 min and then turn off heat.
Allow to crisp as the oven cools.
Makes about 60 wafers
Notes: Lee's Intro: These crisp little squares were inspired by Nathalie","url":"https://recipe.bluelayer.org/recipe/32091/baileys-salt-wafers-recipe"},{"id":"32089","title":"Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, fluid, heavy whipping","directions":"Preheat the oven to 400F.
Stir together in a large bowl: 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 4 teaspoons sugar (optional), 2 teaspoons baking powder.
Add: 6 tablespoons (3/4 stick) cold butter, cut into small pieces.
Cut the butter into the flour with your fingers or a pastry blender until they are the size of small peas.
Measure: 3/4 cup heavy cream.
Remove 1 tablespoon and set aside.
Lightly stir in the remainder of the cream with a fork until the mixture just comes together.
Without overworking it, lightly knead the dough a couple of times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick.
Cut into eight 1 1/2-inch circles or squares.
Reroll the scraps if necessary.
Place the biscuits on a baking sheet lined with parchment paper and lightly brush the tops with the reserved tablespoon of cream.
Bake for 17 minutes or until cooked through and golden.","url":"https://recipe.bluelayer.org/recipe/32089/cream-biscuits"},{"id":"32066","title":"Sandys Curry Powder","ingredients":"spices, coriander seed
spices, cumin seed
corn, sweet, white, raw
spices, fennel seed
spices, turmeric, ground
mustard, prepared, yellow
spices, ginger, ground
spices, cinnamon, ground","directions":"In a small heavy skillet, combine the coriander, cumin, and peppercorns and toast over moderate heat, stirring constantly, until fragrant.
Remove from the heat and stir in the remaining spices.
Scrape the spices into a blender container or spice grinder and blend for at least 1 minute at high speed, until you have the finest-possible powder.
Let the mixture settle for about 30 seconds before removing the cover, so the fine powder does not fly into the air.
Use a dry pastry brush to press the powder through a strainer into a clean dry container.
Blend and strain the larger bits again.
Store in a tightly sealed jar away from light for up to 3 months.
Fiery Curry Powder.
Increase the peppercorns to 2 teaspoons and add 1/2 teaspoon red pepper flakes after the spices are toasted.","url":"https://recipe.bluelayer.org/recipe/32066/sandys-curry-powder"},{"id":"32017","title":"Basic 100% Whole Wheat Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
shortening, vegetable, household, composite
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix 3/4 cup flour, gluten, and salt together in a bowl.
Cut shortening into flour mixture using a pastry blender until mixture is crumbly.
Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour.
Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan.
Roll the crust onto the rolling pin and transfer to the pie pan.","url":"https://recipe.bluelayer.org/recipe/32017/basic-100-whole-wheat-pie-crust"},{"id":"31900","title":"Gingerbread Scones","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
butter, without salt","directions":"Heat the oven to 425 degrees F.
Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
Mix dry ingredients in a large bowl.
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
Turn out dough onto a lightly floured surface and give 10-12 kneads.
Cut dough in half.
Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
Bake about 10 minutes or until medium brown.
Do not overbake.
Cool loosely wrapped in a cloth on a wire rack.
Makes 12 to 16 scones.","url":"https://recipe.bluelayer.org/recipe/31900/gingerbread-scones"},{"id":"31879","title":"White Sauce Mix Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Blend ingredients with a pastry blender till they become the consistency of sand.
Keep in a jar in the refrigerator.
To make 1 c. of white sauce, add in 1/2 c. mix to 1 c. water.
5 c..","url":"https://recipe.bluelayer.org/recipe/31879/white-sauce-mix-recipe"},{"id":"31806","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 375F.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and sugar.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
Add the buttermilk; stir just until the mixture comes together; the batter will be sticky.
Transfer to a lightly floured work surface; use your floured fingers to pat the dough to 1-inch thickness.
Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut out the biscuits, as close together as possible to minimize scraps.
Transfer to a baking sheet; bake for 18 to 20 minutes, or until lightly browned.
Remove from the oven; cool on a wire rack.
Serve warm.
Add 3 cups (9 ounces) grated Cheddar cheese to the butter and flour mixture after the butter has been cut in.
Proceed with the remainder of the recipe.","url":"https://recipe.bluelayer.org/recipe/31806/buttermilk-biscuits"},{"id":"31796","title":"Deep-Dish Peach and Berry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
cream, fluid, heavy whipping
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
cornstarch
peaches, yellow, raw
blueberries, raw","directions":"Prepare crust: In medium bowl, combine flour, baking powder and 1/4 cup sugar.
With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
Add 1/2 cup cream and stir with fork until dough comes together.
Gather dough into a ball and place on lightly floured sheet of waxed paper.
With floured rolling pin, roll dough to a 9-inch round.
Slide waxed paper onto cookie sheet and refrigerate dough until ready to use.
In cup, mix cinnamon and remaining sugar.
Prepare fruit filling: Preheat oven to 400 degrees F. Place cookie sheet lined with foil in oven.
In 4-quart saucepan, stir sugar, water and cornstarch until cornstarch dissolves; stir in peaches.
Heat to boiling over medium-high heat, stirring often.
Reduce heat to low; simmer 2 minutes, stirring often.
Remove from heat; gently stir in berries.
Pour filling into 9-inch deep dish pie plate.
Immediately, while filling is hot, remove dough round from refrigerator and, using waxed paper, invert dough over fruit mixture.
Peef off paper.
Cut 4-inch X in center of round, fold back points to make square opening.
Brush dough with remaining cream; sprinkle with cinnamon sugar.
Bake pie on foil-lined cookie sheet 35-40 minutes or until fruit is bubbly in center.
If crust is browning too quickly, loosely cover pie with foil after 25 minutes.
Cool pie on wire rack.","url":"https://recipe.bluelayer.org/recipe/31796/deep-dish-peach-and-berry-pie"},{"id":"31760","title":"Pate Feuilletee (Puff Pastry)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Mix the melted butter with 1 cup of cold water.
In a mixing bowl, combine the flour, salt and water-butter mixture just enough to bind the ingredients together in a dough.
Place the dough in a clean bowl, cover with plastic wrap and refrigerate for 45 minutes.
Knead the remaining butter until it is truly pliable.
Remove the dough from the fridge and place on a floured surface.
Flour it slightly and roll it out into a ten inch square.
Spread the kneaded butter over the dough to form a 7\" x 7\" diamond in the center of the square of dough.
Fold the corners of the dought into the center of the square so that the butter is now enclosed in a square envelope of dough.
Wrap the dough in plastic wrap and refrigerate for thirty minutes.
Next remove the dough to the floured surface, laying it down fold side down.
Flour slightly and roll the dough GENTLY (you don't want the butter squirting out) into a rectangle that is 8\" x 20\".
Brush off any excess flour and fold the top one third to the center; then fold the bottom third over the top.
Give the dough a quarter turn clockwise; roll it out again and fold it again and refrigerate for thirty minutes.
Repeat the rolling, folding procedure two more times, chilling the dough in between each time.
Your puff paste is now ready for use or can be divided and wrapped carefully in plastic and frozen.","url":"https://recipe.bluelayer.org/recipe/31760/pate-feuilletee-puff-pastry"},{"id":"31733","title":"Italian Parmesian Croutons for Soups","ingredients":"spices, basil, dried
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"preheat oven to 350F
using a pastry brush .. brush a thin layer of olive oil on cookie sheet, or foil/parchment lined cookie sheet.
spread out bread cubes in a single layer.
brush top of cubes with more olive oil in a thin layer.
using a shaker or as I do( use my sifter) and sprinkle cheese all over the bread cubes.
toss bread cubes in pan to get the rest of parm onto cubes.. replace in single layer..
bake 15-20 minutes tossing every 5 minutes.
until cubes are crispy andd browned nicely or till desired doneness..
let cool and serve on soup.
or store in air tight container.
enjoy!","url":"https://recipe.bluelayer.org/recipe/31733/italian-parmesian-croutons-for-soups"},{"id":"31715","title":"Sliced Sweet Potato Pie","ingredients":"sweet potato, raw, unprepared
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
salt, table
butter, without salt
cream, fluid, heavy whipping","directions":"Boil sweet potatoes until half cooked, 15 to 20 minutes.
Peel and slice sweet potatoes thinly.
Mix brown sugar, cinnamon, nutmeg, ginger and salt.
Place a layer of sweet potatoes in pastry-lined 9-inch pie pan.
Sprinkle with some of the spice mixture; dot with a little bit of butter.
Continue with layers until all ingredients are used, dotting top with butter.
Add cream.
Top with top crust, fluting edges and cutting vents.
Bake at 425 degrees Fahrenheit for 30 for 40 minutes.
If potatoes are still not tender, reduce temperature to 350 degrees Fahrenheit and continue baking until they are done.","url":"https://recipe.bluelayer.org/recipe/31715/sliced-sweet-potato-pie"},{"id":"31714","title":"Chocolate Top Hat Cupcakes","ingredients":"wheat germ, crude
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
water, bottled, generic
oil, canola
vinegar, cider
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
vanilla extract","directions":"For the cupcakes, stir together the sprouted whole wheat pastry flour, all-purpose flour, sugar, cocoa powder, baking soda, and salt.
Add the water, oil, vinegar and vanilla.
Whisk well.
Pour into 27 muffin tins lined with cupcake wrappers.
Bake at 350 degrees F for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the tins and cool on a wire rack.
For the icing, cook the milk and flour until thick.
Cool completely.
Cream the butter and sugar on high until fluffy and no longer grainy.
Add the vanilla and the cooled milk mixture and beat on high again until light and fluffy.
Cut out the center of each cupcake with a paring knife.
Keep the knife at an angle so you cut out a cone.
Dollop some icing in the hole and squish the cone back on top.
These cupcakes are best in about 2 days, but I doubt youll be able to wait that long.","url":"https://recipe.bluelayer.org/recipe/31714/chocolate-top-hat-cupcakes"},{"id":"31679","title":"Almond-Pomegranate Scones","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
beverages, almond milk, unsweetened, shelf stable
pomegranate juice, bottled
margarine, regular, 80% fat, composite, stick, without salt
pomegranate juice, bottled
sugars, powdered
pomegranate juice, bottled
nuts, almonds","directions":"Preheat oven to 400F.
Line baking sheet with parchment paper or silicone baking mat.
To make Scones: Stir together flours, sugar, baking powder, baking soda, and salt in medium bowl.
Stir together almond milk and pomegranate juice in separate bowl.
Mix cold margarine into dry ingredients with pastry blender or fingers until crumbly.
Stir in almond milk mixture until just combined, adding 1 to 2 Tbs.
more almond milk (if necessary) for dough to come together.
Mix in pomegranate seeds.
(Dough will be sticky.)
Turn dough out onto well-floured work surface, and pat into 1-inch-thick rectangle.
Cut Scones using floured 2-inch heart-shaped or round cutter, reforming scraps to make more Scones.
Transfer to prepared baking sheet.
Brush Scones with almond milk, and sprinkle with sugar.
Bake 12 to 15 minutes, or until golden brown, rotating tray halfway through.
Cool 10 minutes.
To make Topping: Stir together confectioners sugar and pomegranate juice in small bowl.
Drizzle glaze over Scones, and sprinkle with almonds.","url":"https://recipe.bluelayer.org/recipe/31679/almond-pomegranate-scones"},{"id":"31664","title":"Oatmeal Flatbread","ingredients":"sugars, granulated
butter, without salt
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
oats","directions":"In a bowl, stir together the sugar, melted butter and salt.
in a separate bowl, add the baking soda to the buttermilk.
Alternately add the flour and the buttermilk to the sugar/butter mixture.
Stir in the oatmeal.
Preheat oven to 350F.
To facilitate measuring the amount of dough needed for each piece of flatbread, divide the dough into 2 pieces and roll each into a log.
cut 1/3 cup of dough from the log and mark the remaining length of the logs accordingly (i.e., 1/3 cup dough for each piece cut from the dough).
Shape the small piece of dough into a round ball.
Flatten it down on a pastry cloth (or floured surface) with your palm.
Roll paper thin with a rolling pin covered with a pastry sleeve.
Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
Place in the oven and bake for about 8 minutes, or till the flatbread is lightly browned (baking time will depend on thickness of rolled dough).
Slip the flatbread off the cookie sheet onto a metal rack to cool.
(break the dough into pieces now, if desired).
These may be stored in a covered container for weeks.","url":"https://recipe.bluelayer.org/recipe/31664/oatmeal-flatbread"},{"id":"31562","title":"Coppe-pan (Soft Bread Roll) With Honey","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
honey
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the bread flour, cake flour, yeast, sugar, salt, honey and butter (softened at room temperature) in a bowl.
Warm up the milk in a pan or the microwave to about body temperature, and pour into the bowl from Step 1.
Mix it together using a pastry cutter or similar.
When it comes together, take it out of the bowl and knead well with your hands.
When the dough has formed a smooth, shiny ball, round it off, put it back in the bowl, cover with plastic wrap and leave in a warm place (1st rising).
When the dough is 2 to 3 times its original volume, the 1st rising is done.
Take the dough out onto a work surface, divide into 5 portions and round off each.
Cover with plastic wrap and leave to rest for 10 minutes.
Roll the dough out with a rolling pin about 10 wide x 18 cm long.
Roll the long sides of the dough in towards the center and fold in.
Fold the dough in half, seal closed and flip it over.
Place on a baking sheet lined with kitchen parchment paper.
Form the other 4 rolls in the same way.
Line them up on the lined baking sheet, leaving space in between them.
Cover with plastic wrap or a tightly wrung out moistened kitchen towel, and leave to rise in a warm place (2nd rising).
When the rolls have doubled in volume, brush the surfaces with the milk.
Bake in a preheated 180C oven for 15 minutes.
When the tops are browned they're good to go!
Cool on a rack, and the rolls are done.
They're good simply spread with some butter!","url":"https://recipe.bluelayer.org/recipe/31562/coppe-pan-soft-bread-roll-with-honey"},{"id":"31540","title":"Herb Cheese Pretzels","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, garlic powder
spices, basil, dried
spices, rosemary, dried
spices, oregano, dried
butter, without salt
cheese, cheddar
water, bottled, generic","directions":"Mix the flour, parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl.
Cut butter into small cubes, and add to flour mixture.
Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs.
Stir in cheese.
Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together.
You may not use all of the water.
Shape dough into a disc, and divide into 12 equal pieces.
Wrap in plastic wrap, and refrigerate until firm.
Preheat an oven to 425 degrees F (220 degrees C).
On a floured surface, roll one piece of dough at a time into an 11 inch long roll.
To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top.
Twist ends once, and lay over bottom of circle.
Place on greased baking sheets.
Place pretzels, 2 inches apart, on an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, or until golden brown.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/31540/herb-cheese-pretzels"},{"id":"31486","title":"Peanut Brittle-Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
salt, table
butter, without salt
oil, corn, peanut, and olive
apples, raw, with skin
marmalade, orange
yogurt, greek, plain, nonfat","directions":"Preheat oven to 375.Lightly spoon the flour into a dry measuring cup, and level with a knife.
Combine flour, sugars, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add peanut brittle, stirring to combine.Arrange apple in an 8-inch square baking dish; spoon marmalade over apple.
Sprinkle flour mixture over marmalade.
Bake at 375 for 40 minutes.
Serve warm.
Top with yogurt.","url":"https://recipe.bluelayer.org/recipe/31486/peanut-brittle-apple-crisp"},{"id":"31432","title":"Blueberry Peach Crisp Recipe","ingredients":"peaches, yellow, raw
lemon juice, raw
blueberries, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
nuts, almonds
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt","directions":"If you make this easy fruit crisp in the bake it in the microwave, summer when days are hot.
Heat oven to 350 degrees F. In ungreased 8-inch square (1 1/2-qt)
baking dish, combine peaches and lemon juice; toss gently.
Add in blueberries, 3 Tbsp.
flour and sugar; toss with peaches.
In small bowl, combine all topping ingredients except margarine.
With fork or possibly pastry blender, cut in margarine till crumbly.
Sprinkle topping over fruit mix.
Bake at 350 degrees F. for 30 min or possibly till golden and bubbly.
If you like, serve with light whipped topping or possibly frzn yogurt.
MICROWAVE DIRECTIONS: Using 8-inch square (1 1/2-qt) microwave-safe dish, prepare recipe as directed above.
Microwave on HIGH for 11 to 15 min or possibly till fruit is tender, rotating dish 1/4 turn once during cooking.
If you like, serve with light whipped topping or possibly frzn yogurt.
Amount","url":"https://recipe.bluelayer.org/recipe/31432/blueberry-peach-crisp-recipe"},{"id":"31386","title":"\"hityl?\" Cinnamon Candy Sauce","ingredients":"spices, cinnamon, ground
water, bottled, generic","directions":"Put water & cinnamon candies in a small saucepan over med heat.
When the candies begin to melt, reduce heat & simmer till candies are fully melted & a has sauce formed.
Stir constantly & add water (or more candies) as desired, but don't get the sauce too thin.
Done!
NOTE: You can add 2 tbsp of real honey or a good maple syrup for a more syrup sauce -- or you can make a buttery version & melt the candies in butter over very low heat.
SERVING OPTIONS: Add sweet cinnamon flavor to your hot tea, coffee, apple juice, oatmeal, rice pudding, yoghurt or favorite smoothie & butter cream icing -- Use pastry brush to add sauce to breads, cinnamon toast or French toast -- Drizzle over vanilla ice cream!
-- Make a kid pleaser cheese ball or spread for graham crackers using cream cheese & crushed Nestles Crunch candy bars -- Mix w/cream cheese & drained crushed pineapple to put on a biscuit, bagel, English muffin or breakfast/dessert tortilla wrap & pinwheels -- Use as glaze for cakes -- Mix w/melted butter & add to your favorite apple crisp, pie or 1 of those prepare the nite before & bake French toast dishes -- Give as a food gift -- Take along on your next camping trip -- See what I mean?
The options are endless!
Somebody stop me!
I'm outta control here!","url":"https://recipe.bluelayer.org/recipe/31386/hityl-cinnamon-candy-sauce"},{"id":"31379","title":"Apple Crisp","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
nuts, walnuts, english
butter, without salt","directions":"Preheat oven to 350.
To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
Sprinkle the entire mixture over the apples.
Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
for a large crisp and 1 hour for individual crisps.
Cool slightly before serving.
You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
Serve with heavy cream or a scoop of vanilla ice cream.
Serves six.","url":"https://recipe.bluelayer.org/recipe/31379/apple-crisp"},{"id":"31263","title":"Cherry Plum Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
cherries, sweet, raw
plums, raw
sugars, granulated
cornstarch
spices, nutmeg, ground
orange juice, raw","directions":"To prepare the biscuits, combine flour, sugar, baking powder and salt in a large bowl.
Cut in shortening with a pastry cutter or two knives until mixture resembles coarse meal.
Add buttermilk; stir just until moist.
Preheat oven to 375 degrees F.
To prepare the fruit filling, combine cherries, plums, sugar, cornstarch, nutmeg and orange juice.
Mix gently.
Spoon into a 9-inch square or 1 1/2-quart baking dish.
Drop biscuit dough over filling to form 9 mounds.
Bake 45 minutes or until biscuits are golden and filling is bubbly.","url":"https://recipe.bluelayer.org/recipe/31263/cherry-plum-cobbler"},{"id":"31197","title":"Butter-and-Shortening Pastry Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"In a food processor, pulse the flour and salt.
Add the shortening and butter and pulse until mixture resembles coarse meal.
With the motor running, pour water through the feed tube and process until the dough begins to pull away from the sides of the bowl, adding no more water than necessary.
Divide dough into 2 balls, flatten them into thick disks and place them between sheets of waxed paper.
Refrigerate for at least one hour before rolling out.","url":"https://recipe.bluelayer.org/recipe/31197/butter-and-shortening-pastry-dough"},{"id":"31166","title":"Spooky Shortbread Tombstones","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Cream the butter and sugar until smooth.
Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated.
Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick.
Using a small knife, cut out rectangular or slightly rounded tombstone shapes, about 3 inches tall.
Place on an ungreased baking sheet.
Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes.
You can gather together scraps and re-roll them.
Bake for 15-20 minutes, until the shortbread is very lightly golden.
Do not let the cookies brown.
Remove to a wire rack and cool.
When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes.
The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
Spoon the melted chocolate into a zipper-lock bag.
Seal the bag, pressing out any air.
Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing.
Decorate tombstones with crosses and RIP or other writing as desired.
Allow the chocolate to set before stacking the cookies.","url":"https://recipe.bluelayer.org/recipe/31166/spooky-shortbread-tombstones"},{"id":"31112","title":"Healthy Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
oats
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
bananas, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
egg substitute, powder
nuts, walnuts, english
vanilla extract","directions":"About 2 Hours before serving, or early in the day:
Preheat oven to 350F (180C).
Grease 9x5 inch loaf pan.
In large bowl, mix first 7 ingredients.
With pastry blender, cut in corn-oil spread until mixture resembles coarse crumbs.
Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts, and vanilla just until flour is moistened.
Spoon batter into pan.
Bake 60 minutes or until toothpick inserted into center of bread comes out clean.
Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightely.
Serve warm, or cool completely to serve later.","url":"https://recipe.bluelayer.org/recipe/31112/healthy-banana-bread"},{"id":"22893","title":"Whole Wheat Peanut Butter Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
peanut butter, smooth style, without salt
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey","directions":"Stir flour, baking powder, and salt together.
Cut in peanut butter and oil with fork or pastry blender until the mixture is like small grains.
Add the milk and molasses; stir just until well mixed, but do not beat.
Fill oiled muffin tins or muffin cups 23 full.
Bake 12 to 15 minutes at 350F (180C).","url":"https://recipe.bluelayer.org/recipe/22893/whole-wheat-peanut-butter-muffins"},{"id":"31103","title":"Pesto, Feta, and Sun-Dried Tomato Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, pesto, ready-to-serve, refrigerated
cheese, feta
tomatoes, sun-dried
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Preheat oven to 400 F
Butter or lightly spray a 9 inch cake pan.
Set aside.
In a large bowl whisk together the flour, sugar, baking powder and salt until combined.
Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon until mixture forms moist clumps.
Do not over mix.
Gather dough together with hands and place on a lightly floured surface.
Knead until smooth.
Roll dough with a floured rolling pin into a 16x 10 inch rectangle.
With a knife or metal spatula evenly spread pesto over dough.
Sprinkle with feta cheese and sun-dried tomatoes.
Starting at the short end, roll dough into a cylinder, brushing off any excess flour as you roll.
With a sharp knife, cut dough in half, and then in half again (4 pieces).
Cut each quarter into 3 equal pieces and place in the prepared pan, cut- side up.
(12 pieces).
Brush lightly with olive oil and sprinkle with freshly grated parmesan cheese.
Bake in preheated oven for 15 minutes or until lightly browned on top and toothpick inserted in center of scone comes out clean.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/31103/pesto-feta-and-sun-dried-tomato-scones"},{"id":"31084","title":"Shoofly Crumb Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
salt, table
butter, without salt
molasses
water, bottled, generic
leavening agents, baking soda","directions":"Mix the flour, sugars, salt and butter to crumbs using a pastry blender or your fingers.
Reserve one cup of the crumbs for topping.
Mix the molasses, boiling water, and baking soda and gradually add to the major part of the crumbs until well blended.
Pour this mixture into a greased 9 x 13 inch baking pan.
Sprinkle the reserved 1 cup of crumbs on top.
Bake in a 350 F oven for 55 minutes.","url":"https://recipe.bluelayer.org/recipe/31084/shoofly-crumb-cake"},{"id":"31062","title":"Rapid Pastry Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
butter, without salt
salt, table","directions":"Cut the chilled butter into 1 cm dice.
Put the flour and the cut up butter from step 1 into a bowl, and combine the butter and flour with your hands.
Don't knead the butter, just flatten the pieces.
The butter pieces should become about half their original size.
Add the chilled water and salt, and mix up roughly with a rubber spatula.
Bring the dough together into one lump with your hands.
There should still be visible lumps of butter and the dough should be quite floury.
Form the dough into a rectangle that's about 1 cm thick, cover with plastic wrap and chill in the refrigerator for more then 2 hours.
Fold the dough.
Put the dough on a work surface, dust with flour and roll the dough out with a rolling pin while pressing down on it.
Roll out to about a thickness of 5 mm.
Fold the dough into thirds.
Fold up the side closest to you first, and adjust the sides so that the folded part covers the dough beneath it to the edge.
Fold down the far side of the dough too, and adjust to form a neat rectangle.
Turn the dough 90 degrees, and repeat the same thing again, starting from the rolling out.
Wrap the dough and keep in the refrigerator for more than an hour.
Repeat this procedure (folding into thirds and rolling out) more times, for a total of 6 times.
The finished dough should be shinly and pale in color.
Done.
You can transform this pastry dough into all kinds of sweets.
Try making some apple pie with it!
Here's another kind with larger apple pieces.
The pie crust dough will keep in the freezer for 1 month.
However, the quick-pie crust dough won't puff up as much after a while, so try to use it up as soon as possible.","url":"https://recipe.bluelayer.org/recipe/31062/rapid-pastry-dough"},{"id":"31024","title":"Flaky Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 425F.
Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in buttermilk just until moistened.
Turn dough onto lightly floured surface; knead until smooth (about 10 times).
Roll out dough to 3/4-inch thickness.
Cut out biscuits with 2 1/2-inch biscuit cutter.
Place 1 inch apart onto ungreased baking sheet.
Bake for 12 to 14 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/31024/flaky-buttermilk-biscuits"},{"id":"31023","title":"Savory Cheese and Herb Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
spices, pepper, black
spices, pepper, red or cayenne
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
chives, raw
cream, fluid, heavy whipping","directions":"Notes on how to make STELLAR biscuits:.
1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife.
DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture.
The colder your butter is, the higher your biscuits will end up.
If you want to work with cold butter, this step is NOT necessary.
3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD!
It keeps the butter cold, and you have a lighter, fluffier biscuit.
4) Dust the work surface with All-Purpose flour when rolling and shaping the dough.
(Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.
).
5) Cut STRAIGHT DOWN with a sharp biscuit cutter!
Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them.
Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down.
The glass ends up sealing the edges of the biscuit.
Preheat oven to 450-degrees F.
In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper.
Stir well to evenly distribute the ingredients.
Drop the cut tablespoons of butter all around the flour mixture.
Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly.
Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
Add the cheese chunks and chives to the chilled butter/flour mixture.
Stir to coat them well with the flour.
Stir in buttermilk only until dough holds together very slightly, about 30 seconds.
DO NOT OVER STIR!
THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS!
The dough should \"hold together\" but still be very lofty and NOT packed down!
Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter.
Repeat entire process 2 more times, beginning with pressing into a 3/4\" inch-thick dough rectangle again.
Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER!
JUST PRESS FIRMLY DOWN, ONCE.
Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch.
Continue with existing dough.
With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits.
Caution!
The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
Brush tops of biscuits lightly with cream.
Bake for 14-16 minutes or until biscuits are lightly browned.
Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top.
Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving.
Caution!
Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute.
Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
VARIATIONS ON BISCUITS:.
1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk.
Proceed with recipe as directed.
2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese.
Omit chives.
Proceed with recipe as directed.
3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture.
Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper.
Proceed with recipe as directed.
4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture.
Omit chives.
Proceed with recipe as directed.
5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture.
Omit chives.
Proceed with recipe as directed.
6) The ONE failure that I had was with Pepperjack Cheese.
The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit.
Avoid this combination!","url":"https://recipe.bluelayer.org/recipe/31023/savory-cheese-and-herb-biscuits"},{"id":"31013","title":"Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Place the flour, salt, and butter or lard in a mixing bowl.
Using a pastry blender, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse meal.
One tablespoon at a time, toss the flour mixture with the ice water until the flour is damp and the pastry can be shaped into a ball.
Form the dough into a flat, fat round shape, wrap the dough in waxed paper or plastic, and refrigerate for at least 20 minutes before using.
To prebake the crust: Preheat oven to 350F.
On a lightly floured surface, roll out the dough to 1/4-inch thick.
Place the dough in a pie pan, fitting it evenly over the bottom of the pan and pressing gnetly against the inside edges.
Crimp the edges or trim away excess pie dough with a sharp paring knife.
Cover the dough with a sheet of foil and weigh down with aluminum baking weights or dried beans.
Bake for 10 minutes.
Remove the weights and foil and bake for 15 minutes, or until golden brown.
Remove to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/31013/pie-dough"},{"id":"30966","title":"Churros","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated","directions":"Combine flour and salt; set aside.
Bring water to full rolling boil in large saucepan.
Remove from heat.
Add flour mixture; stir until well blended.
Cool 5 min.
Meanwhile, place a medium-size star tip in pastry bag.
(Or, use cookie press fitted with star-shaped attachment.)
Place dough in pastry bag; squeeze 6-inch lengths of dough onto large sheet of wax paper.
Heat oil in large deep skillet on medium-high heat.
Add half of the dough strips; cook 5 min.
or until golden brown, turning occasionally.
Drain on paper towels.
Repeat with remaining dough strips.
Place churros on serving platter; sprinkle evenly with cinnamon sugar.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/30966/churros"},{"id":"30951","title":"Seeded Crackers","ingredients":"seeds, sesame seeds, whole, dried
spices, poppy seed
spices, caraway seed
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, rosemary, dried
salt, table","directions":"Position a rack in the lower third of the oven and heat the oven to 450F.
To make the topping: In a small bowl, stir the sesame seeds, poppy seeds and fennel or caraway seeds.
Fill another small bowl with water; set it aside along with a pastry brush and the kosher salt.
To make the dough: In a large bowl, whisk the all-purpose flour, whole-wheat flour and table salt.
Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough.
Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
Set the dough on a lightly floured work surface and portion it into thirds.
Pat each portion into a square.
Set two squares aside and cover with a clean towel.
Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long.
Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
(Note: To use a pasta machine, it has been suggested to start on setting one, roll, double and re-roll to get close to a shape that can be cut without excess dough.
Follow rolling steps from settings two to four, then double again to correct the shape.
Roll on setting five, finally on setting six.
Place the sheets directly on a silicone baking sheet liner.
Remember, dough will be very stiff.
).
With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface.
Sprinkle with 1/4 teaspoon of the kosher salt.
(Note: At this point, using a lightly floured rolling pin to roll over seeds will help them adhere better to the cracker.)
With a dough scraper, pizza cutter, ravioli cutter or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches.
It's not necessary to trim the edges; rustic edges add character.
If using a silicone sheet as your work surface it is, also, not nessary to separate; they will shrink.
If desired, prick with a fork.
).
Transfer to an unlined baking sheet.
Bake until nicely browned, about 6 -10 minutes depending on your oven.
Let cool on a wire rack.
While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough.
Store the cooled crackers in a zip-top plastic bag.
Theyll keep for up to a week.
Variations: Rosemary & Sea Salt Crackers: Add 2 Tbs.
chopped fresh rosemary to the dry ingredients in the dough.
Skip the seed topping and instead sprinkle each batch of crackers with 1/4 teaspoons fine sea salt.","url":"https://recipe.bluelayer.org/recipe/30951/seeded-crackers"},{"id":"30934","title":"Unusual Cherry Pie","ingredients":"butter, without salt
salt, table
sugars, brown
wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
cherries, sweet, raw
cherries, sweet, raw
nuts, almonds
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"pastry:.
mix all together.
grease the pie tin.
put pastry in tin.
go all the way up the sides too.
bake 15 minutes 350 degrees.
filling:.
mix together sugar and cornstarch.
add to cherry juice cook together when thickened fold in cherries and extract.
topping:.
blend topping together until crumbly.
put filling in pastry shell.
spread topping over filling bake 20 minutes longer.","url":"https://recipe.bluelayer.org/recipe/30934/unusual-cherry-pie"},{"id":"30929","title":"Apricot and Pistachio Baklava With Orange Cardamom Syrup","ingredients":"phyllo dough
nuts, pistachio nuts, raw
apricots, dried, sulfured, uncooked
sugars, granulated
butter, without salt
sugars, granulated
orange juice, raw
spices, cardamom","directions":"Thaw the phyllo overnight in the refrigerator.
Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours.
Make the filling: Put the pistachios, apricots, and sugar in a food processor.
Process until the nuts and apricots are finely chopped (the largest should be the size of small dried lentils), 30 to 45 seconds.
Set aside.
Assemble the baklava: Unfold one pack of the phyllo sheets and stack them so that they lie flat on your work surface.
Cover the top with plastic wrap, letting some excess plastic fall over all four edges.
Dampen and wring out a kitchen towel and drape it on top of the plastic wrap; this will hold the plastic in place and prevent the phyllo from drying out.
Melt the butter in a small saucepan.
Brush the bottom of a 9x13-inch metal pan (preferably with straight sides and a light-color interior to prevent overbrowning on the edges) with some of the butter.
Remove a sheet of phyllo from the stack, re-cover the rest (be sure to cover the remaining sheets each time you remove a new one), and put the sheet in the bottom of the pan.
Brush the sheet with some of the melted butter but dont soak the phyllo (remember, youll have about 40 layers of buttered phyllo by the time youre done).
Repeat until you have layered and buttered about half the sheets from the first packabout 10 sheets in all.
If your pan has slightly angled sides, arrange the sheets so the excess falls on the same side of the pan and cut the extra off every few layers with a paring knife.
Sprinkle about one-third of the filling evenly over the phyllo.
Repeat layering and buttering the remaining sheets from the first pack and sprinkle on another third of the filling.
Open, unfold, and cover the second pack of phyllo.
Layer and butter it as described above, sprinkling the remaining filling after layering about half the phyllo, and ending with a final layer of phyllo (you may not need all of the butter).
Cover loosely and put the pan of baklava in the freezer for 30 minutes (this makes it much easier to cut the pastry).
Bake the baklava: Position an oven rack in the center of the oven and heat the oven to 350F.
Before baking, use a thin, sharp knife, preferably serrated,and a gentle sawing motion to cut the baklava on the diagonal at 1-1/2-inch intervals in a diamond pattern.
Try not to compress the pastry by pressing down on it with one hand while cutting with the other.
Not only are you cutting serving portions, you are also cutting pathways for the flavored syrup to permeate the pastry, so be sure to cut the pastry all the way to the bottom of the pan.
If you have an electric carving knife, pull it out and use it now.
Bake the baklava until golden, 40 to 45 minutes.
Transfer to a rack and let cool completely.
Run a knife along the cut lines to help the syrup absorb evenly.
Make the syrup: Simmer the sugar and orange juice in a small pan over medium heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, about 5 minutes.
Remove the pan from the heat and stir in the cardamom.
Pour the syrup evenly over the entire surface of the baklava, allowing it to run down into the cut marks and along the sides of the pan.
Allow the baklava to cool to room temperature before serving.
Make Ahead Tips.
The baklava is at its best about 24 hours after the syrup is added.
It will keep at room temperature for up to 5 days, though the texture changes from flaky and crisp to more solid and crystallized as time goes by.","url":"https://recipe.bluelayer.org/recipe/30929/apricot-and-pistachio-baklava-with-orange-cardamom-syrup"},{"id":"30900","title":"Apricot Glaze For Pastry Recipe","ingredients":"sugars, granulated
water, bottled, generic
lemon juice, raw
jams and preserves, apricot","directions":"Combine all ingredients in a small saucepan, bring to the boil, stirring constantly.Boil fast to thicken.
Strain through a fine sieve and use while warm.
Brush onto pastries or possibly cakes to glaze.
Can also be made with other types of jam.
Gives a glossy finish to pastries.","url":"https://recipe.bluelayer.org/recipe/30900/apricot-glaze-for-pastry-recipe"},{"id":"30896","title":"Easy Pat-In Press-In Whole Wheat Pie Crust - Graham Cracker Sub.","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
salt, table","directions":"Mix ingredients (with a fork or with your fingers) until pastry resembles corn meal.
Press over bottom and sides of 9-inch pie plate.
Pre-bake the empty pie shell at 350 degrees -- 10 minutes if using a pre-cooked filling (or a filling which doesn't require cooking) _OR_ 5 minutes if you will be baking the crust with the filling.","url":"https://recipe.bluelayer.org/recipe/30896/easy-pat-in-press-in-whole-wheat-pie-crust-graham-cracker-sub"},{"id":"30849","title":"Norwegian Flat Bread (Unleavened Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F (175 degrees C).
Stir flour and salt together in a bowl.
Cut butter into flour mixture with a fork or pastry blender until the mixture resembles coarse crumbs.
Stir milk into mixture and knead with hands to form dough.
Turn dough out onto a lightly-floured work surface and roll to 1/4-inch thickness.
Cut dough into sandwich-size pieces and poke each piece several times with a fork.
Transfer slices to a baking sheet.
Bake in the preheated oven until just golden brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/30849/norwegian-flat-bread-unleavened-bread"},{"id":"30761","title":"Season's Pecan Praline Peaches","ingredients":"peaches, yellow, raw
sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
nuts, pecans","directions":"Mix the brown sugar, flour, butter and cinnamon with either a fork or a pastry cutter till it resembles coarse ground meal.
(You can also use your fingers).
Stir in pecans.
Place peaches in shallow baking dish or you can use ramikens for individual servings.
Cover with topping.
Place under broiler for 3-5 minutes, be careful not to let this burn.","url":"https://recipe.bluelayer.org/recipe/30761/seasons-pecan-praline-peaches"},{"id":"30748","title":"Passion Fruit Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
butter, without salt
passion-fruit juice, yellow, raw","directions":"Combine sugar, 1/2 cup water, and corn syrup in heavy large saucepan.
Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush.
Increase heat and boil without stirring until syrup turns medium amber color, swirling pan occasionally, about 8 minutes.
Remove pan from heat.
Whisk in butter, then passion fruit concentrate (mixture will bubble up).
Simmer over medium-low heat until color deepens to rich brown and caramel thickens enough to coat spoon thickly, stirring occasionally, about 12 minutes.
Transfer sauce to bowl.
(Can be made 2 days ahead.
Cover and chill.
Rewarm slightly before serving.)","url":"https://recipe.bluelayer.org/recipe/30748/passion-fruit-caramel-sauce"},{"id":"30724","title":"Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat
salt, table
sugars, granulated
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven 400 degrees F. Mix all dry ingredients and sift them together in a large bowl.
Cut in cold butter with your hands, a pastry cutter, two knives or you can use your food processor.
Should resemble pea sized bread crumbs.
Add milk and Greek yogurt.
Mix until just combined.
Depending on how big you want your biscuits, Drop biscuits into greased muffin tin.
Bake 15-17 minutes or until lightly browned.
Spread with jelly, drizzle with honey, slather with butter or dip them in a rustic pan gravy.
Mmmm Yum!","url":"https://recipe.bluelayer.org/recipe/30724/drop-biscuits"},{"id":"30703","title":"My Simple Pie Crust","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, salted
water, bottled, generic","directions":"Sift together the bread flour and cake flour.
Cut the butter into 2 cm cubes and keep chilled.
Add butter to the sifted flour, and using a dough scraper, cut the butter while mixing into the flour, until the butter forms bean-sized lumps.
Add chilled water to the dough from Step 2, mix with a spatula, then use your hands to bring it together.
The key is not to knead it, leaving the dots of butter intact.
Form the dough into a 10 cm x 15 cm rectangle, wrap in plastic wrap and chill for 1 hour or more in the refrigerator.
When baking pies, it's easier if you prepare the dough a day in advance.
Dust your working surface with flour, then roll out the dough to 1 cm thick, then fold into thirds, bringing the sides into the center.
Rotate the dough 90 degrees , then repeat Step 5, 5 times--making a total of six repeated rolling steps.
Now, it's ready to use!
The once crumbly dough is now nice and smooth.
To make puff pastry If you roll out the dough to 5 mm thick, then freeze them, you'll have a nice stock of puff pastry!
For apple pies, bake for a total of 40 minutes: 20 minutes at 200C, then for 20 more minutes at 180C.
See my Heart Shaped Sugar Pie.","url":"https://recipe.bluelayer.org/recipe/30703/my-simple-pie-crust"},{"id":"30638","title":"Walnut Butter Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cocoa, dry powder, unsweetened
butter, without salt
nuts, walnuts, english","directions":"Preheat oven to 300 degrees.
Into bowl, sift flour, salt, sugar, and coffee or possibly cocoa.
With pastry blender (or possibly 2 knives) use scissor fashion, cut in butter till the size of small peas.
Press dough together.
Shape in to small balls roll in nuts.
Place 2 inches apart on ungreased cookie sheep.
Flatten with bottom or possibly glass dipped in sugar.
Bake 25 min or possibly might take a little longer.
Cold slightly.
Remove to wire rack.","url":"https://recipe.bluelayer.org/recipe/30638/walnut-butter-cookies-recipe"},{"id":"30593","title":"Macadamia Brittle with Fleur de Sel","ingredients":"nuts, macadamia nuts, raw
butter, without salt
leavening agents, baking soda
salt, table
sugars, granulated
water, bottled, generic
syrups, corn, light","directions":"Place large sheet of foil on work surface; butter foil.
Combine nuts and next 3 ingredients in medium bowl.
Stir sugar, 1/2 cup water, and corn syrup in medium saucepan over medium heat until sugar dissolves.
Boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
Remove caramel from heat.
Immediately stir in nut mixture (caramel will bubble up).
Pour caramel onto prepared foil; spread thinly.
Cool brittle until hard; chop.
DO AHEAD Can be made 1 week ahead.
Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/30593/macadamia-brittle-with-fleur-de-sel"},{"id":"30536","title":"Fresh Apricot Crisp","ingredients":"apricots, dried, sulfured, uncooked
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
oats","directions":"Preheat oven to 350 degrees F (175 degrees C).
Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar.
Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs.
Lightly stir in the rolled oats and spoon the mixture over the apricots.
Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/30536/fresh-apricot-crisp"},{"id":"30513","title":"Pear-Blueberry-Ginger Crisp (Gluten-Free)","ingredients":"blueberries, raw
sugars, granulated
vanilla extract
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, salted","directions":"Preheat oven to 375F.
Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs.
sugar, vanilla, ginger and brown rice flour.
Toss gently to coat thoroughly.
Into a 9\" x 9\" baking pan or 9\" pie plate, pour the blueberry-pear mixture.
Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger.
With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture.
Top fruit with crumble mixture.
Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
Cool atop a wire rack for up to one hour.
Serve warm with a scoop of vanilla ice cream or whipped cream if desired.","url":"https://recipe.bluelayer.org/recipe/30513/pear-blueberry-ginger-crisp-gluten-free"},{"id":"30508","title":"Kittencal's 60% Whole Wheat Rolls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
wheat flours, bread, unenriched
wheat flours, bread, unenriched
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!)
and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
Remove and punch down dough.
Shape into 12 balls (depending on what size you make them).
Cover and rise again for 30-35 minutes.
Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/30508/kittencals-60-whole-wheat-rolls"},{"id":"30489","title":"Cinnamon Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground.
Add chilled butter and vegetable shortening.
Using on/off turns, process until coarse crumbs form.
Add 2 tablespoons ice water or chilled creme de cacao.
Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap dough disk in plastic.
Refrigerate until cold enough to roll out, about 30 minutes.
Roll out dough on floured work surface to 12-inch round.
Transfer dough to 9-inch-diameter glass pie dish.
Press dough into dish.
Fold overhang under.
Crimp edges decoratively.
Cover and chill until cold, about 30 minutes.
(Can be prepared 2 days ahead.
Keep refrigerated.)","url":"https://recipe.bluelayer.org/recipe/30489/cinnamon-pastry-crust"},{"id":"30470","title":"Vegan Nutritional Yeast and Tvp Veggie Burgers","ingredients":"shortening, vegetable, household, composite
oats
spices, oregano, dried
spices, basil, dried
spices, parsley, dried
onions, raw
spices, garlic powder
mustard, prepared, yellow
water, bottled, generic
catsup
soy sauce made from soy (tamari)
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic granules (or powders), and mustard powder with the oats and TVP chunks, and mix well.
Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
Add the nut/seed butter and incorporate.
Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.
Form about 4-6 flat patties by hand (or about 8-10 if you want slider size!
).
Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed, canola, or olive oil and cook each patty for about 5-8 minutes on each side or until golden brown.","url":"https://recipe.bluelayer.org/recipe/30470/vegan-nutritional-yeast-and-tvp-veggie-burgers"},{"id":"30426","title":"Shoo Fly Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"In a large mixing bowl stir together flour, sugar and salt.
Cut in the butter and shortening with a pastry cutter or a fork until the mixture resembles coarse crumbs.
Work in the ice water 1 tablespoon at a time.
If it still does not come together add more ice water as needed.
Wrap the pie dough, tightly, in plastic wrap and chill for at least 30 minutes.
Roll the dough out on a floured surface to a 10-inch circle.
Transfer the dough to a pie plate and press it down into the bottom and sides.
Fold the edges under and flute them or crimp them with a fork.
1 cup all-purpose flour
1/3 cup sugar
1/3 cup dark brown sugar
1 tablespoon vegetable shortening
1 tablespoon cold butter
1 egg
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
Preheat oven to 375 degrees F.
In a mixing bowl cut together flour, sugar, brown sugar, shortening and butter until it resembles coarse crumbs; set aside.
In another mixing bowl whisk together egg, molasses, hot water and baking soda.
Pour the egg mixture into the pie shell.
Sprinkle the crumbs on top.
Bake for 30 to 35 minutes.
The center of the pie may still quiver a bit when jiggled; it will firm up a bit more as it cools.","url":"https://recipe.bluelayer.org/recipe/30426/shoo-fly-pie"},{"id":"30423","title":"Apple Amaretto Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
nuts, almonds
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Preheat oven to 375F.
Mix together flour and sugars in a bowl.
Cut in butter with 2 knives or a pastry blender until mixture is crumbly.
Add almonds and toss well.
Combine amaretto and apple in a bowl.
Pour into an 8-inch square baking dish.
Sprinkle the crumb mixture on top.
Bake for 45 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/30423/apple-amaretto-crisp"},{"id":"30353","title":"Patty's No Fail Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
water, bottled, generic
salt, table","directions":"Blend flour, salt, and Crisco with a fork or pastry cutter until well blended.
Add water and continue blending until soft dough forms.
Form into
a ball and refridgerate for one hour before rolling out.
Cut ball into
halves and roll each half to form the top and bottom crusts.
May be frozen
for use later.
Freeze in a ziplock bag.
Allow two hours to thaw before
rolling out.","url":"https://recipe.bluelayer.org/recipe/30353/pattys-no-fail-pie-crust"},{"id":"30351","title":"Chickahominy House Square Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
lard
milk, buttermilk, fluid, cultured, lowfat","directions":"*Lardis the shortening used for these biscuits.
If using another shortening, increase amount to 5-6 tbs.
Into a large bowl, sift together flour, baking powder, baking soda and salt.
With a knife or pastry blender, cut in lard until mixture is the consistency of cornmeal.
Handling as little as possible, mix in buttermilk.
On a floured board, roll or pat out with hands until 1/2\" thick.
Cut into 3\" squares.
Arrange in pan and bake in 425F oven until golden brown, about 15 min.
Serve hot from oven.
Makes 12.","url":"https://recipe.bluelayer.org/recipe/30351/chickahominy-house-square-biscuits"},{"id":"30336","title":"Honey Angel Food Cake","ingredients":"egg, white, raw, fresh
salt, table
cream, whipped, cream topping, pressurized
honey
wheat flour, white, cake, enriched
sugars, granulated
vanilla extract","directions":"Place a 10-inch tube pan in the oven.
Preheat oven to 425 degrees F (220 degrees C).
Beat egg whites with salt in a glass or metal bowl until foamy.
Add cream of tartar and continue to beat until egg whites stand in peaks.
Gradually add honey while beating continually to integrate until stiff peaks form.
Lift your beater or whisk straight up: the egg whites will form sharp peaks.
Sift flour and white sugar together.
Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate.
Stir vanilla into the batter.
Remove hot tube pan from the preheated oven.
Pour the batter into the hot pan.
Thump pan several times on a flat surface to break air bubbles in batter.
Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes.
Cool cake in pan on a wire pastry rack for at least 2 hours.
Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.","url":"https://recipe.bluelayer.org/recipe/30336/honey-angel-food-cake"},{"id":"30325","title":"Hostess Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
vinegar, distilled
vanilla extract
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
pascha, organic bitter-sweet dark chocolate chips,
water, bottled, generic
egg, white, raw, fresh
cream, whipped, cream topping, pressurized
sugars, granulated
sugars, granulated","directions":"Make the cupcakes - Position a rack in the center and preheat oven to 325F Lightly butter twenty-four 1-3/4\" x 3/4\" (1-oz) muffin of biscuit cups.
Into a medium bowl, sift together the flour, cocoa, baking soda and salt.
Mix in the sugar.
Make a well in the center.
Whisk in the water, oil, vinegar, and vanilla.
Blend until smooth.
(The batter will be very thin.
).
Spoon the batter into the prepared cups.
Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes.
Cool the cupcakes in the pans on a wire rack for 5 minutes.
Remove the cupcakes from the pans and finish cooling on the rack.
To Make the filling - In a heavy medium saucepan over medium-high heat, bring the cream to a boil.
Add the white chocolate and remove from heat.
Let the mixture stand briefly; stir until smooth.
Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally.
(To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.)
With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.
Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip.
Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.
To Make the glaze - Place the chocolate in a small bowl.
Whisk in the boiling water and blend until smooth.
One at a time, dip the top of each cupcake into the warm glaze.
Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet.
Refrigerate the cupcakes for 5 minutes to set the glaze.
To Make the icing - In a medium bowl, whisk the egg white until frothy.
Stir in the cream of tartar.
Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing.
Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip.
Remove the cupcakes from the refrigerator.
Pipe a design (a squiggle, spiral, etc.)
on the top of each cupcake.
Let the design harden and then cover and refrigerate the cupcakes.
Serve at room temperature.
The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/30325/hostess-cupcakes"},{"id":"30323","title":"Whole Grain Blueberry Muffins","ingredients":"oat bran, raw
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
molasses
egg substitute, powder
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
blueberries, raw","directions":"Preheat oven to 400 degrees.
Place the oats in blender container and process until fine flour.
In a medium bowl, thoroughly mix oat flour, oat bran and pastry flour; stir in baking powder and soda.
In a separate bowl, mix together the egg substitute, buttermilk and oil.
Add the wet ingredients to the flour all at once and stir to moisten.
Gently stir in rinsed and drained berries and spoon batter into muffin tins that have been sprayed with non-stick cooking spray.
Bake in preheated oven for 25 minutes or until lightly brown.","url":"https://recipe.bluelayer.org/recipe/30323/whole-grain-blueberry-muffins"},{"id":"30315","title":"Dijon Pork Tenderloin with Marmalade Rice","ingredients":"mustard, prepared, yellow
spices, rosemary, dried
spices, oregano, dried
vinegar, cider
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
marmalade, orange
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat the oven to 350F.
In a small bowl, stir together the mustard, rosemary, oregano, vinegar, and pepper.
Using a pastry brush or spoon, brush over the pork.
Transfer the pork to an 8-inch square nonstick baking dish.
Roast for 40 to 45 minutes, or until the pork registers 150F on an instant-read thermometer, or is slightly pink in the very center.
Remove from the oven and let the pork stand in the baking dish for about 10 minutes to continue cooking.
It will reach about 160F.
Slice the pork crosswise.
When you remove the pork from the oven, put the broth and marmalade in a medium saucepan and bring to a boil over high heat.
Stir in the rice.
Reduce the heat and simmer, covered, for 10 minutes, or until the liquid is absorbed and the rice is tender.
Serve the pork slices on the rice.
(Per serving)
Calories: 270
Total fat: 6.5g
Saturated: 2.0g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 2.5g
Cholesterol: 75mg
Sodium: 219mg
Carbohydrates: 24g
Fiber: 1g
Sugars: 5g
Protein: 28g
Calcium: 18mg
Potassium: 438mg
1 starch
1/2 fruit
3 lean meat","url":"https://recipe.bluelayer.org/recipe/30315/dijon-pork-tenderloin-with-marmalade-rice"},{"id":"30246","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian","directions":"Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices.
Blend in the butter using a pastry blender.
In a medium bowl, combine the pumpkin, milk, and maple syrup.
Pour the wet ingredients into the dry ingredients and stir until the mixture holds together.
Knead lightly on a floured surface and roll out to 1 thickness.
Using a 2 biscuit butter, cut the dough into circles.
Re-roll the scraps and cut out biscuits until you have used all of the dough.
Place on the prepared baking sheet.
Bake 12-14 minutes or until golden brown.
Serve warm.
Makes a half dozen biscuits.","url":"https://recipe.bluelayer.org/recipe/30246/pumpkin-biscuits"},{"id":"30219","title":"Skinny Piecrust","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Important: have diet margarine at room temperature.
Sift flour, salt, and baking powder together in a deep bowl.
Add margarine all at once.
Cut in with fork or pastry blender and continue mixing until no pastry sticks to the sides of the bowl.
Shape into a ball and wrap in wax paper.
Refrigerate until thoroughly chilled (one hour or more).","url":"https://recipe.bluelayer.org/recipe/30219/skinny-piecrust"},{"id":"30187","title":"Strawberry Cobbler","ingredients":"strawberries, raw
sugars, granulated
cornstarch
water, bottled, generic
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 350 degrees F.
In a large saucepan, combine strawberries and sugar.
Let stand for 30 minutes.
Cook strawberry mixture, stirring frequently, over medium heat for 5 minutes.
In a small bowl, combine cornstarch and water until blended.
Stir cornstarch mixture into strawberry mixture.
Bring to a boil over medium heat; boil for 1 minute or until mixture is thickened.
Spoon mixture into 6 (5 ounce) ovenproof ramekins.
In a medium bowl, combine brown sugar, oats, flour and cinnamon.
Using a pastry blender, cut in butter until mixture is crumbly.
Divide mixture evenly over strawberry mixture.
Bake for 25-30 minutes or until browned and bubbly.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/30187/strawberry-cobbler"},{"id":"30169","title":"Fluffy Buttermilk Biscuits","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 500 degrees.
Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge.
Measure out buttermilk and set aside.
Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter.
Have biscuit cutter and an ungreased baking sheet handy.
Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended.
Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs.
Pour in buttermilk and stir lightly until dough comes together in a ball.
Knead dough and cut biscuits: Dump dough mixture out onto floured work surface.
With floured hands, lightly knead dough a few times until it is fairly well blended.
Pat out into a circle, 3/4 - 1 inch thick.
Dip cutter into flour and cut biscuits without twisting the cutter.
Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough.
Place cut biscuits together on the baking sheet so that the sides are touching.
Brush tops with melted butter, if desired.
Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown.
Remove biscuits to a wire rack to cool for a few minutes.","url":"https://recipe.bluelayer.org/recipe/30169/fluffy-buttermilk-biscuits"},{"id":"30077","title":"Easy Bake Oven Butter Cream Frosting Mix","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt","directions":"In a medium bowl, combine icing sugar and milk powder.
Stir with wire whisk to blend.
With a pastry blender, cut in peanut butter.
Spoon about 1/3 cup mixture into each 8 small containers or Ziploc bags.
Seal tightly.
Label with date and contents.
Store in cool dry place.
Use within 12 weeks.
To Use:
In a small bowl mix 1 package Butter Cream Frosting with 3/4 teaspoon water.
Stir well with a spoon until smooth and creamy.
Add a drop or two of vanilla if desired.
Each pack makes about 1/4 cup of frosting.","url":"https://recipe.bluelayer.org/recipe/30077/easy-bake-oven-butter-cream-frosting-mix"},{"id":"30052","title":"Crunchy Peanut and Pumpkin Seed Brittle","ingredients":"water, bottled, generic
sugars, granulated
oil, corn, peanut, and olive
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Cover surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray.
Set aside.
Cook water and sugar in large heavy saucepan on high heat 8 to 10 min.
or until sugar turns a dark amber color, stirring frequently.
Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.
Remove saucepan from heat; quickly stir in nuts, pumpkin seeds and butter.
Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon.
While hot, cut into 24 pieces.
Cool completely
Drizzle or spread thin layer of chocolate over brittle.","url":"https://recipe.bluelayer.org/recipe/30052/crunchy-peanut-and-pumpkin-seed-brittle"},{"id":"30004","title":"Burnt-Sugar Dumplings - Yum!","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
water, bottled, generic","directions":"Sift flour, baking powder, sugar & salt together.
Cut in the butter w/a pastry blender.
Add the walnuts & stir in the milk all at once (mixing only enough to moisten the flour) & set aside.
Heat 1/2 cup sugar in a skillet till it melts to a golden brown syrup.
Add butter, salt & remaining sugar.
Stir to combine.
Add hot water gradually & stir constantly.
Heat to boiling & cook till the sugar is dissolved, stirring freq (about 10 min).
Drop dumpling mixture by tablespoons into the gently boiling caramel sauce.
Reduce heat, cover tightly & simmer the dumplings gently for 12-15 min w/o removing the lid.
Serve dumplings immediately w/caramel sauce.","url":"https://recipe.bluelayer.org/recipe/30004/burnt-sugar-dumplings-yum"},{"id":"29980","title":"Fluffy Whole Wheat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F (230 degrees C).
Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl.
Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
Turn dough out on a lightly floured surface; knead gently 8 to 10 times.
Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter.
Place biscuits on an ungreased baking sheet.
Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/29980/fluffy-whole-wheat-biscuits"},{"id":"29935","title":"Maznik Mahz-neek ()","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
vinegar, distilled
oil, olive, salad or cooking
water, bottled, generic
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
cheese, feta","directions":"Preheat oven to 425F.
When the Maznik is put into the oven, you will need to lower the temperature to 375F.
Place the flour and salt in a large mixing bowl.
Make a well in the center if the pile and pour in the white vinegar and oil.
Bring the bowl over to a stand mixer with dough hook attachment and begin to pour in the water, a little bit at a time, as you start up the mixer.
Knead the dough until you get a nice shiny ball of dough.
Spray a large round tray pizza tray works best with vegetable oil.
Oil up your hands and begin to break off 1/6 of the dough that you prepared.
Form the piece of dough into a round ball and place it on the pizza tray.
Continue to do this with the rest of the dough.
You should have six round oiled balls of dough.
Cover the tray with a plastic bag and let it rest for an hour.
Dust your work surface (or a silpat or tablecloth youll see why this is helpful in a moment) with flour.
Take one of the dough balls and bring it over to the work surface.
With oiled hands, knead again into an even ball, then flatten it using the palm of your hand.
Pick up the dough by holding it by an edge; gravity will help stretch it as it hangs.
Use the back of your hands to stretch and pull the dough.
Put the dough back down on your work area and begin to gently stretch and pull the dough by using your thumb and index finger.
Stretch and pull the dough until its tissue-thin.
Cut away the thick dough around the edges with scissors.
Dip a spoon or brush into a cup of oil, then drizzle over the pastry in a circular motion.
Evenly sprinkle with a handful of cheese (1/6 of the total amount).
Lift the edges of the tablecloth closest to you and allow the pastry to naturally roll.
Place the roll in the center of a well-oiled pizza tray and form it into a snail shape.
Continue the above steps until you have used up all six dough balls and filling ingredients.
Once you have a full tray of coils, brush the entire pastry with oil and sprinkle with sesame seeds.
Put it in the oven for 35 to 40 minutes or until the top is golden brown.
Dont forget to turn down the temperature to 375F when you put it in!","url":"https://recipe.bluelayer.org/recipe/29935/maznik-mahz-neek"},{"id":"29931","title":"Cupcake Filling","ingredients":"candies, marshmallows
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Make your own favorite cupcake recipe (or use the handy boxed variety).
I prefer chocolate cupcakes with this creamy filling.
Once you have allowed your cupcakes to cool, you can fill them.
Beat fluff, butter, powdered sugar, milk and salt for several minutes until smooth and creamy.
Fill a pastry bag or decorator with a large tip.
Poke the tip into the top of the cupcake and squeeze (gently) so that some of the filling goes into the cupcake.
You will notice the cupcake swelling a little bit.
When it starts to ooze out the top (or sides, oops), remove the tip and do the next cupcake!
Frost your cupcakes with your favorite frosting (I like to use a homemade chocolate buttercream), add sprinkles if your heart desires (everything is better with sprinkles), and eat!
Refrigerate cupcakes for better taste (in my opinion)!","url":"https://recipe.bluelayer.org/recipe/29931/cupcake-filling"},{"id":"29893","title":"Vegan Whole Wheat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sweetener, herbal extract powder from stevia leaf
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
beverages, almond milk, unsweetened, shelf stable","directions":"Preheat oven to 450 degrees F (230 degrees C).
Mix flour, baking powder, stevia powder, and salt in a bowl.
Cut in coconut oil with a pastry cutter or knife until mixture resembles coarse crumbs.
Stir in almond milk until dough is just moistened.
Turn dough out onto a lightly floured surface; knead gently 8 to 10 times.
Pat or roll the dough out into a 3/4 inch thick round.
Cut circles with a 2 1/2-inch biscuit cutter and arrange biscuits on a baking sheet.
Bake in preheated oven until lightly browned, 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/29893/vegan-whole-wheat-biscuits"},{"id":"29793","title":"Make Ahead Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Mix dry ingredients.
(You may use some whole wheat flour in place of white flour.
).
Cut in the shortening with a pastry blender or knives.
Dissolve the yeast in the warm water.
Add buttermilk and yeast mixture to the dry ingredients and stir to blend.
Bring dough together on a floured surface and kneed lightly.
(No more than 12 times - this is the key to keeping the biscuits light.
).
Roll or pat to 1/2 inch thick.
Cut into 3 dozen biscuits.
Bake at 450 for 10 - 12 minutes.
Alternately, place unbaked biscuits on a parchment paper covered baking sheet.
Freeze until solid.
Store in freezer bags.
When you want to use them, remove from freezer and allow to defrost on a baking sheet before baking at 450 for 10 - 12 minutes.","url":"https://recipe.bluelayer.org/recipe/29793/make-ahead-biscuits"},{"id":"29778","title":"Southern Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 425 degrees F. In a large bowl, sift together flour, baking powder, baking soda, and salt.
Using a pastry blender, your fingers, or 2 knives, cut in the butter until mixture resembles coarse meal.
Use a fork to stir in buttermilk until the mixture forms a rough ball.
On a lightly floured surface, gently knead the dough 6 or 7 times.
Using a rolling pin, roll the dough out to a 1/2-inch-thick circle.
Use a 2-inch round biscuit cutter to cut out biscuits.
Gather scraps together and repeat until all of the dough is used.
Place biscuits 1 inch apart on an ungreased baking sheet.
Bake until lightly browned -- 12 to 14 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/29778/southern-buttermilk-biscuits"},{"id":"29753","title":"Caramel Sauce","ingredients":"sugars, granulated
salt, table
water, bottled, generic
cream, fluid, heavy whipping
butter, without salt
vanilla extract","directions":"In a small saucepan, combine the sugar, salt, and water.
Cook over medium heat until the sugar is a medium amber color, about 7 minutes; wash the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.
Remove from heat.
Stir in the heavy cream; add the butter, and stir until combined.
Let cool to room temperature; stir in the vanilla.
The sauce can be stored in an airtight container in the refrigerator up to 2 weeks.
Reheat gently; serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/29753/caramel-sauce"},{"id":"29726","title":"Apple Pizza Tart","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
apples, raw, with skin
jams and preserves, apricot","directions":"Whisk together the flour and salt in a mixing bowl.
Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
(This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas.
Turn mixture into a bowl and proceed.)
Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened.
Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
Wrap in plastic and refrigerate for at least 1 hour or overnight.
Lightly butter 2 pizza pans.
Separate 1/3 of the dough; roll into a 6-inch circle on a floured surface.
Roll the remaining 2/3 of dough into a 12-inch circle.
Place the dough on the prepared pans.
Refrigerate for 1 hour.
Preheat an oven to 400 degrees F (200 degrees C).
Sprinkle half of the sugar on the dough.
Arrange the apple slices in concentric circles over the dough, then sprinkle with the remaining sugar.
Bake in the preheated oven until the crust is golden brown, about 30 minutes.
Meanwhile, place the apricot jam in a blender, and blend until smooth.
Pour the jam into a microwave-safe bowl, and heat on high until the jam is warm, about 1 minute.
Brush the warm glaze over the apples before serving.","url":"https://recipe.bluelayer.org/recipe/29726/apple-pizza-tart"},{"id":"29711","title":"Peach Pie Without Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt","directions":"Mix dry ingredients.
Cut in butter with blender or possibly pastry knives into coarse crumbs.
Mix 4 c. peeled sliced fresh peaches with 1/2 c. sugar and 1/2 tsp.
grated lemon rind.
Press 1 c. mix into bottom and sides of buttered pan.
Spoon peach mix over crumbs.
Cover with rest of crumbs mix.
Bake at 400 degrees for 45 min.","url":"https://recipe.bluelayer.org/recipe/29711/peach-pie-without-crust-recipe"},{"id":"29683","title":"Cream Cheese Biscuit","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425F.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
Using a pastry blender or 2 knives, cut in the cream cheese until the mixture forms coarse pieces
Add buttermilk and stir the mixture with a fork until most of the dry ingredients have been moistened.
Turn the batter onto the counter and knead and fold until the dough is formed.
Do not knead longer than necessary
Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.
Place the biscuits on a greased baking sheet with edges touching.
Bake for about 14 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.","url":"https://recipe.bluelayer.org/recipe/29683/cream-cheese-biscuit"},{"id":"29613","title":"Irish Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
oats
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Lightly grease a baking sheet.
Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.
Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.
Gently stir yogurt into the oatmeal mixture.
If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky.
Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.
Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool.
Bread can be served warm or cold.","url":"https://recipe.bluelayer.org/recipe/29613/irish-brown-bread"},{"id":"29605","title":"Strawberry Pecan Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat
strawberries, raw
nuts, pecans","directions":"Preheat oven to 400, use center rack.
Combine first 5 ingredients in a mixing bowl and cut in margarine with a pastry blender till mixture looks like coarse meal.
Add yogurt to dry ingredients, stirring till ingredients are just moistened (dough will be sticky).
Turn dough out onto a floured surface; with floured hands, knead 4-5 times.
Pat dough into an 8 inch circle on a baking sheet covered with cooking spray.
Cut dough into 12 wedges, cutting to but not through bottom of dough.
Make a small slit in the center of each wedge.
Place 1 tsp of strawberry spread on top of each slit and sprinkle with pecans.
Bake at 400 for 13-20 minutes or until golden.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/29605/strawberry-pecan-scones"},{"id":"29603","title":"Baklava with Cream Filling (Muhallebili Baklava)","ingredients":"phyllo dough
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
semolina, unenriched
sugars, granulated
water, bottled, generic
lemon juice, raw","directions":"Preheat oven to 350F (180C) after the filling has been prepared.
Divide the pastry into 2-equal parts.
Lay 1 sheet on a well-buttered 11 x 16 inch baking pan.
Brush surface generously with melted butter.
Lay second sheet on top of first and butter.
Repeat until half of the pastry sheets have been used.
Cover unused half of pastry sheets with a kitchen cloth to prevent drying.
Prepare the filling: Over medium heat bring milk, sugar and salt to a boil in a saucepan.
Add farina by sprinkling in a little at a time, stirring constantly until the mixture thickens and the farina is well cooked.
Spread the hot farina mixture evenly over the entire surface of pastry sheets.
Again build up the remaining half of the pastry sheets, buttering each surface generously, on top of farina.
Pour the remaining butter over the top.
Cut pastry sheets into 24 equal squares.
Bake for 40 to 45 minutes or until light golden.
While the baklava is cooking prepare syrup: Place sugar, water, and lemon juice in a saucepan.
Cook over medium heat, stirring constantly, until sugar is dissolved.
Bring to a boil and simer for 15 minutes without stirring.
Remove from heat and allow to cool.
Remove baklava from oven.
Pour off all excess butter by tilting the pan.
Cook for 10 minutes.
Brush surface lightly with some of the drained butter to give luster to the pastry.
Pour syrup over a little at a time, until all is absorbed.
Allow to cool for several hours.","url":"https://recipe.bluelayer.org/recipe/29603/baklava-with-cream-filling-muhallebili-baklava"},{"id":"29594","title":"Buttermilk Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
orange juice, raw
cream, fluid, heavy whipping
spices, cinnamon, ground
sugars, granulated","directions":"PREHEAT THE OVEN TO 425F (220C).
Use an ungreased baking sheet.
Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
Stir well with a fork to mix and aerate.
Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs.
Add the buttermilk, currants and orange rind.
Mix only until the dry ingredients are moistened.
Gather the dough into a ball and press so it holds together.
Turn the dough out onto a lightly floured surface.
Knead lightly 12 times.
Pat the dough into a circle 1/2-inch thick.
TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend.
Brush the dough with the glaze.
Cut the dough into 18 pie-shaped pieces.
Place the scones 1 inch apart on the baking sheet.
Bake for about 12 minutes or until the tops are browned.
Serve warm with coffee or tea and butter if needed.","url":"https://recipe.bluelayer.org/recipe/29594/buttermilk-blueberry-scones"},{"id":"29557","title":"Tarte Au Chocolat","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table","directions":"Combine the flour, sugar and salt.
Rub in the butter with your fingers.
Add enough chilled water to make a dough.
Refrigerate for at least 2 hours.
In an saucepan, bring the cream slowly to a boil.
Turn the heat down to the lowest setting and add chocolate in pieces.
Stir until the chocolate has melted and made a smooth cream.
Preheat the oven to 190C.
Roll the pastry and lay it out in a buttered tart mold.
Cook the pastry until it is golden (around 15 minutes).
Let it cool.
Pour the chocolate filling into the tart crust.
Cool the tart in the refrigerator.
Take the tart out of the refrigerator at least 10 minutes before serving.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/29557/tarte-au-chocolat"},{"id":"29544","title":"Orange Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
orange juice, raw
butter, without salt
orange juice, raw","directions":"Preheat oven to 350 degrees (see note).
Combine flour, sugar and grated orange peel in a bowl or, if using a food processor, in the work bowl of the food processor.
Mix or process briefly to blend.
Add the butter and blend with a fork or pastry blender or process briefly until the mixture resembles coarse meal.
Gradually add the orange juice, using just enough to form a dough that cleans the sides of the bowl.
Roll dough out on a lightly floured board and fit it into a nine-inch tart pan.
Line the pastry with foil and weight with pastry weights.
Bake 20 minutes.
Remove the weights and foil and bake 10 to 15 minutes longer, until the pastry is golden.
Allow to cool.","url":"https://recipe.bluelayer.org/recipe/29544/orange-pastry"},{"id":"29523","title":"Sweet Potato-Chive Biscuits","ingredients":"sweet potato, raw, unprepared
milk, buttermilk, fluid, cultured, lowfat
chives, raw
spices, nutmeg, ground
spices, pepper, black
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner.
Whisk together puree, buttermilk, chives, nutmeg, and pepper in a 1-quart glass measure or bowl until blended.
Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form.
Stir in sweet potato mixture with a fork until a soft dough forms.
On floured surface with floured hands, pat dough 3/4-inch thick.
Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula.
Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you'll get 15 biscuits).
Bake 18 to 20 minutes, until tops are golden.
Transfer to a wire rack and cool 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/29523/sweet-potato-chive-biscuits"},{"id":"29514","title":"Homemade Phyllo","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift flour and salt into a bowl.
Gradually add water, stirring to make a stiff dough.
Turn onto a pastry board.
Place the oil in a bowl and spread a little of it on the palms of your hands.
Knead the dough with a folding and turning motion, adding more oil to your hands when dough begins to stick.
Continue until you have a smooth, elastic ball of dough and the oil is nearly all used.
Then roll the ball of dough in the remaining oil to cover all sides, place a clean cloth over the bowl, and allow the dough to rest for two hours or more in a warm place away from drafts.
A barely warm oven is satisfactory.
Separate 1/4 of the dough and roll to 1/4 inch thickness on a pastry board rubbed with cornstarch.
Cover with a clean cloth and let it rest for 10 minutes.
Cover a table (cardtable or larger) with a smooth cloth and carefully lift dough onto it.
Put your hands under the dough, palms down and gently stretch and pull the dough with the backs of your hands, working your way around the table, until the dough is as thin as tissue paper.
Do not worry if it hangs down around the edges of the table, or if some holes appear, especially around the edges.
Cut off the thicker edge and save the scraps.
The phyllo is now ready to be cut into pieces with scissors if you wish to use it moist.
If you prefer dry phyllo, allow it to sand until dry, about 10 minutes, then cut into desired sizes.
The scraps of dough can be put into a moist bowl and kneaded and rolled again.
When using phyllo dough, spray the sheets with olive oil or melted butter from a spritzer bottle.
It's a fast, easy way to apply the fat in a very thin layer.","url":"https://recipe.bluelayer.org/recipe/29514/homemade-phyllo"},{"id":"29380","title":"Best Ever Peanut Brittle Recipe","ingredients":"oil, corn, peanut, and olive
sugars, granulated
syrups, corn, light
leavening agents, baking soda","directions":"Butter baking sheet before you start and keep it handy.
Mix peanuts, sugar and syrup together in a heavy saucepan.
Bring to boil stirring constantly.
Wipe down sides with a damp pastry brush and cook without stirring to a hard crack stage (300 degrees).
Remove from heat immediately and quickly stir in soda.
It's suppose to foam so do not worry.
Pour quickly onto buttered baking sheet.
When cooled sufficient to touch stretch as thin as possible.
When cold break into pcs.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/29380/best-ever-peanut-brittle-recipe"},{"id":"29370","title":"Heffalumps - Caramel Popcorn Balls","ingredients":"oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
sugars, granulated
butter, salted
honey
cream, whipped, cream topping, pressurized","directions":"Pop the corn.
(heat oil in large pan over medium heat.
Add popping corn and cover tightly.
Hold lid of pan on tightly and shake occasionally.
Cook until popping sounds stop.
).
Put the popped corn into a large bowl and set aside.
Combine sugar, butter, honey and cream in a small heavy based pan.
Stir over medium heat without boiling until the sugar has completely dissolved.
Brush sugar crystals from sides of pan with wet pastry brush.
Bring to the boil and boil without stirring for 5 minutes.
Pour syrup over popcorn.
(warning super hot) Using two metal spoons combine thoroughly.
When mix has cooled enough to handle but not set, form popcorn into golf-ball sized balls with oiled hands.
Place on wire rack to set.
Store in airtight container in cool dark place for up to 1 week.
But who would want to do that?","url":"https://recipe.bluelayer.org/recipe/29370/heffalumps-caramel-popcorn-balls"},{"id":"29341","title":"Summer Strawberry Jam","ingredients":"sugars, granulated
water, bottled, generic
lemon juice, raw
strawberries, raw","directions":"Bring first 3 ingredients to boil in large saucepan over medium-high heat, stirring until sugar dissolves and brushing down sides of pan with wet pastry brush.
Attach candy thermometer to sides of pan and boil syrup until thermometer registers 225F, about 6 minutes.
Mix in strawberries.
Return mixture to boil, reduce heat, and simmer until jam thickens and thermometer registers 216F, stirring occasionally, about 1 hour.
Transfer jam to small bowl and cool.
Cover and refrigerate.","url":"https://recipe.bluelayer.org/recipe/29341/summer-strawberry-jam"},{"id":"29303","title":"Praline","ingredients":"oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
nuts, hazelnuts or filberts","directions":"Coat a 9-inch round cake pan with the vegetable oil and set aside.
Combine the sugar and the water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel color (about 8 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
When the mixture becomes caramel colored, quickly stir in the toasted hazelnuts with a wooden spoon or heatproof spatula, coating them completely with the caramel.
Remove the pan from the heat, immediately turn the hazelnut mixture into the oiled cake pan, and let it cool completely (about 30 minutes).
Break the praline into pieces and pulverize to a powder in a food processor.
In a tightly covered container, praline will keep for several months in the refrigerator or freezer.
Bring the praline to room temperature before using.
Substitute any toasted nuts for the hazelnuts.","url":"https://recipe.bluelayer.org/recipe/29303/praline"},{"id":"29281","title":"Apple Crumble Pie","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, cinnamon, ground","directions":"Line 9 inch pie plate.
Arrange apples in pastry, and sprinkle with lemon juice.
Make crumble topping by blending sugar, flour, butter, and cinnamon together until fat is well distributed.
Sprinkle over apples.
Bake at 425F for 20 minutes.
Reduce heat to 350F and bake until apples are tender, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/29281/apple-crumble-pie"},{"id":"29256","title":"Fluffy Vegan Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
margarine, regular, 80% fat, composite, stick, without salt
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sweetener, syrup, agave","directions":"Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices.
Blend in the margarine using a pastry blender.
In a medium bowl, combine the pumpkin, coconut milk, and agave nectar.
Pour the wet ingredients into the dry ingredients and stir until the mixture holds together.
Knead lightly on a floured surface and roll out to 1 thickness.
Using a 2 biscuit butter, cut the dough into circles.
Re-roll the scraps and cut out biscuits until you have used all of the dough.
Place on the prepared baking sheet.
Bake 12-14 minutes or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/29256/fluffy-vegan-pumpkin-biscuits"},{"id":"29203","title":"Strawberry Peanut Butter Oat Bars","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
nuts, almonds
sugars, brown
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
peanut butter, smooth style, without salt
jams and preserves, apricot","directions":"Preheat oven to 350 F. Butter a 9-by-13-inch rectangular pan.
In a large bowl, mix together both flours, oats, ground almonds, brown sugar, cinnamon, baking powder and salt.
Using a pastry cutter, cut in the butter.
Next, cut in the peanut butter.
Press half of the oat mixture into the prepared pan.
Spread the jam over the top of the oat mixture.
Sprinkle the other half of the oat mixture over the top and pat it down lightly.
Bake until light brown, about 30 to 40 minutes.
Let cool completely, and then cut into squares.","url":"https://recipe.bluelayer.org/recipe/29203/strawberry-peanut-butter-oat-bars"},{"id":"29149","title":"Barley Oat Crackers Recipe","ingredients":"oats
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
honey
water, bottled, generic","directions":"\"Barley flour gives these crackers lightness, and the oats provide a sweet, nutty flavor.
For those cracker-lovers who are allergic to wheat, oats and barley are a blessing.
Try these crackers with a glass of cool, freshly squeezed orange juice for a quick and nutritious breakfast.
350 F. 15 to 20 min Preheat the oven to 350 F.
Grind the oats in a blender or possibly food processor to a fairly fine consistency
(about 25 pulses with the food processor).
In a large bowl or possibly in the food processor, mix the oats with the flour, salt, and baking soda.
Cut in the shortening till the mix resembles coarse meal.
In a small bowl, dissolve the honey in the hot water and slowly blend this sweetened water into the flour mix till the dough will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling.
On a floured surface or possibly pastry cloth, roll thin, 1/8 inch.
Cut out 2-inch crackers with a cookie cutter, juice can, or possibly knife and arrange on a lightly greased or possibly parchment-lined baking sheet.
With the tines of a fork, prick each cracker 2 or possibly 3 times.
Bake for 10 min.
Turn the crackers over and bake another 5 - 10 min, or possibly till very lightly browned.
The flavor of these crackers is best if they are not allowed to become more than pale brown.
Cold the crackers on a rack.
Yield: 60-70.","url":"https://recipe.bluelayer.org/recipe/29149/barley-oat-crackers-recipe"},{"id":"29123","title":"Ice Cream Crunch","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
butter, without salt
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
candies, caramels
ice creams, vanilla","directions":"Combine flour, oats, and brown sugar.
Stir well.
Cut in butter with a pastry blender until the mixture resembles coarse meal.
Stir in pecans.
Spray a 13x9x2 inch pan with cooking spray.
Press the crumb mixture in the bottom of the pan.
Bake at 400 degrees for 10 minutes.
Stir the crumb mixture, and let cool in the pan.
Sprinkle half of the crumb mixture into a 9 inch square pan.
Drizzle 1/4 cup chocolate syrup and 1/4 cup caramel topping over the crumb mixture in the pan.
Spoon the ice cream into the pan, spreading evenly.
Top with the remaining crumb mixture, chocolate syrup, and caramel topping Cover and freeze until smooth.
Cut into squares and serve.
Cooking time does not include freezer time.","url":"https://recipe.bluelayer.org/recipe/29123/ice-cream-crunch"},{"id":"29100","title":"Basic Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
Shape into a ball; chill.
To fit into pieplate, roll dough to 18 inch thickness on a lightly floured surface.
Place in a pieplate; trim off excess pastry along edges.
Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry generously with a fork.
Bake at 450F (230C) for 10 to 12 minutes or until golden pie.","url":"https://recipe.bluelayer.org/recipe/29100/basic-pastry"},{"id":"29053","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425F.
In a large bowl, sift together flour, baking powder, salt and baking soda.
Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
Turn dough out onto a lightly floured surface.
Gather into a disk.
Knead lightly a few times just until smooth.
(The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use).
Pat the dough to 3/4 inch thick.
Using a biscuit cutter or a glass dipped in flour, cut out biscuits.
Place the biscuits, on an ungreased baking sheet, 2 inches apart.
Gather dough trimmings, pat to 3/4 inch thick and cut out more biscuits.
Bake the biscuits until golden, 12-15 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/29053/buttermilk-biscuits"},{"id":"29034","title":"Oatmeal Crumb Topping for Pies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
salt, table","directions":"In a large mixing bowl combine all the ingredients except the butter.
Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs.
Spread crumbs over prepared fruit mixture of your favorite fruit pie.
Do NOT add top crust.
Bake as directed in your fruit pie recipe.
If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of bakings so the topping will crisp.
Note: when using this topping there is no need to dot the fruit with butter, if your recipe calls for that.","url":"https://recipe.bluelayer.org/recipe/29034/oatmeal-crumb-topping-for-pies"},{"id":"28960","title":"Candied Pecan Pieces","ingredients":"sugars, granulated
water, bottled, generic
nuts, pecans","directions":"Line a rimmed baking sheet with a nonstick baking mat.
Heat sugar and the water to a simmer in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved.
Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming.
Boil, gently swirling pan occasionally, until mixture is light amber.
Remove from heat.
Stir in pecans with a wooden spoon to coat completely.
Immediately remove pecans from caramel; spread in a single layer on prepared baking sheet.
Let cool completely before using or storing; break into small pieces, if necessary.","url":"https://recipe.bluelayer.org/recipe/28960/candied-pecan-pieces"},{"id":"28892","title":"Black Forest Fudge","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract
sugars, granulated
milk, canned, condensed, sweetened
cherries, sweet, raw
cream, whipped, cream topping, pressurized
water, bottled, generic
butter, without salt
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Line 9 x 5 x 3-inch loaf pan with foil.
Place first 4 ingredients in medium metal bowl.
Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.
Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals.
Add dried cherries.
Attach candy thermometer to side of pan.
Increase heat to medium-high.
Boil until thermometer registers 230F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan).
Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.
Transfer fudge to prepared pan; smooth top.
Sprinkle with chocolate chips.
Chill until firm, about 3 hours.
Lift fudge from pan, using foil as aid.
Fold down foil.
Trim edges of fudge.
Cut fudge into 24 pieces.
(Can be made 2 weeks ahead.
Refrigerate in airtight container.)
Let stand 30 minutes at room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/28892/black-forest-fudge"},{"id":"28882","title":"Mary's Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine dry ingredients in a large bowl.
Cut in shortening with a pastry blender, until mixture resembles coarse crumbs.
Cover bowl& refrigerate for about 30 minutes (this step can be skipped, but it makes the dough easier to handle if it's cold).
Make a well in the center of the mixture& add milk all at once.
Stir just until dough clings together.
Preheat oven to 450F degrees.
On a lightly floured surface, knead dough gently 10-12 strokes (don't over-knead or handle dough too much, or it will become tough).
Roll or pat dough to 1/2\" thickness.
Cut with a floured 2 1/2\" biscuit cutter--cut straight down to the board, then twist& lift cutter--dipping cutter into flour after each cut.
Transfer biscuits to an ungreased baking sheet.
Place biscuits so they're almost touching, and press two fingers lightly into top of each biscuit.
Bake 10-12 minutes or until golden.
Remove to wire rack to cool completely.
*Note:Placing biscuits close together on baking sheet helps them to rise, as they\"climb\" on each other.
Also, pressing your fingers into the center of each biscuit keeps the middles from rising higher than the sides.","url":"https://recipe.bluelayer.org/recipe/28882/marys-biscuits"},{"id":"28839","title":"Flaky Pastry Tart Shells","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic","directions":"Place the flour, butter, and salt in a food processor fitted with a steel blade.
Pulse about 24 times, then open the machine and lift a nadful of crumbs.
The largest pieces of butter should be the size of raw grains of rice or barley, if larger, pulse again.
When the butter pieces are the correct size, transfer the mixture to a large mixing bowl.
Sprinkle 6 Tbs of ice water onto the dough.
Spread the fingers of one hand, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated.
Squeeze a handful of the dough in your palm; the dough should have just enough moisture to stay together.
Break the piece in half; if it seems dry and crumbly, cautiously add more water a few tsp at a time until you can squeeze it into a ball that will not brumble when broken apart.
The dough is easiest to work with immediately if your kitchen is reasonably cool, the butter was cold and you used ice water.
If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate for about 15 minute.
Turn the pastry dough out on a lightly floured board and divide it inot quarters for small 7-inch tart shells or in half for large 10-inch shells.
Shape 1 piece of dough into a disk and dust the top lightly with flour.
Begin to roll out the dough, using quick but gentle strokes with the pin.
Start with the pin in the middle of the round and roll to the top, then the bottom.
Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary.
When the round is larger than 9 inches for a small tart or 12 inches for a large tart and about 1/8-inch thick.
Trim the edges of the rounds if you want, but the edge is hand formed so it really doesn't matter all that much.
Fold 1/2-inch edge of dough all around to form a decorative rim.
Begin by folding a 1-inch long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place.
Continue to roll and pinch, and a twisted rop pattern will form.
Roll out the remaining dough in the same way, and crimp edges in the same manner.
Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork.
Refrigerate the pastry for at least 30 min or up to 24 hours.
They can be frozen on the baking sheets, and when frozen, stack them inside freezer bags.
Bake the shells without thawing.
Prebaking:Preheat the oven to 375 degrees F.
Brush the rims of the tarts with an egg wash.
Bake 1 baking sheet at a time for 15 min, then reduce the heat to 350 degrees F and continue to bake until they are an even golden brown, 8-12 min longer.
Lift a shell with a spatula and check that the underside is evenly brown.
If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon.
Let cool on the baking sheet.","url":"https://recipe.bluelayer.org/recipe/28839/flaky-pastry-tart-shells"},{"id":"28819","title":"Basic Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure out the flour, dry yeast, sugar, salt and skim milk powder, and combine in a bowl.
Make a well in the middle of the flour, and add 90% of the lukewarm water.
The water should not be hot to the touch, or the yeast will die.
Mix the contents of the bowl.
If you cover your hands with plastic gloves the dough won't stick to them.
If the dough is too stiff, add the rest of the lukewarm water.
It can be on the stiff side.
Mix in the olive oil.
Knead the dough until it cleanly comes off the sides of the bowl (about 5 minutes).
Knead the dough on a work surface.
I use a thick (3 mm) vinyl sheet as a kneading surface.
Fold the dough towards you as you knead.
Knead, or bash the dough on the work surface (it's great for releasing stress).
Get rid of your stress for 20 minutes.
When the dough is silky smooth and bouncy, the kneading is done.
Leave to rise (1st rising) in a 37C oven for about 1 hour.
When the dough has about doubled in volume, the 1st rising is done.
The rising time will vary depending on the season (temperature, humidity).
It should double approximately in volume.
Poke the dough with your index finger, to make sure the hole doesn't fill back up.
Apparently this is called the \"finger test\".
If the hole fills up, let the dough rise a bit more.
Cut the dough into 4 portions with a pastry scraper (or a knife).
Round off each portion of dough, so that they have a smooth, taut surface (rather like steamed buns).
Roll the dough balls on a work surface to make their surfaces really smooth.
(This is a key point) Rest the dough in the refrigerator.
Wrap each ball of dough in plastic wrap, and rest for at least 2 hours (or up to half a day).
Even in the refrigerator, the dough will rise in residual heat.
Press down lightly to deflate the dough, and round off the dough again using bread flour (not listed) to dust your work surface.
Press each dough ball out with the fat part of your palm into a circle.
Since the dough has rested in the refrigerator, it will be very easy to flatten.
You can flatten it to about 7-8 mm in thickness just using your hands, but use a rolling pin to make it about 5 mm thick.
Make sure to keep the dough circular.
Cover the dough circle with one of the pieces of plastic wrap you used to wrap the balls.
Stroke with your hands to shape and smooth out the dough.
Poke several holes in the dough with a fork to finish.
Stab it repeatedly, but gently!
The basic pizza crust is done.","url":"https://recipe.bluelayer.org/recipe/28819/basic-pizza-dough"},{"id":"28817","title":"Easy and Quick Peach Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
butter, without salt
peaches, yellow, raw","directions":"Preheat oven to 375F
Combine 1/2 cup flour, granulated sugar and brown sugar in a bowl; cut in butter with a pastry blender or your hands until mixture resembles coarse meal.
Combine sliced peaches and 2 tablespoons flour in a bowl; toss gently.
Spoon peach mixture into a 2-quart shallow baking dish.
Sprinkle with crumb mixture.
Bake 45 minutes or until browned and bubbly.","url":"https://recipe.bluelayer.org/recipe/28817/easy-and-quick-peach-crisp"},{"id":"28793","title":"Easy Bake Oven Chocolate Cake","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt.
Stir with a wire whisk until blended.
With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziplock bags.
Seal containers.
Label with date and contents.
Store in a cool dry place.
Use within 12 weeks.
To Use:.
1 package cake mix.
4 teaspoons water.
Mix together and stir with a fork or spoon until blended and smooth.
Pour mixture into greased and floured 4 inch round miniature baking pan.
Follow directions for child's oven, or bake in mom's preheated 375* oven for 12 to 13 minutes.
Remove from oven and cool in pan on a rack for 5 minutes.
Invert onto a small plate and remove pan.
When cool frost.","url":"https://recipe.bluelayer.org/recipe/28793/easy-bake-oven-chocolate-cake"},{"id":"28790","title":"Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Position an oven rack in the middle of the oven.
Preheat the oven to 425F.
Line a baking sheet with parchment paper.
Combine the flour, baking powder, salt, and 2 teaspoons sugar in a large bowl and stir well.
Add the chocolate chips and toss to combine.
Add 3/4 cup of the cream and stir well, using a large spatula or your hands.
Add more cream, a teaspoon at a time, until a soft, manageable dough forms.
You may not need to use the entire cup of cream.
Turn out the dough onto a lightly floured work surface.
Knead the dough very briefly, about 30 seconds, just until it sticks together.
There should be as little handling as possible.
Gently form the dough into a ball and lightly dust it with a little flour.
Sprinkle a little more flour on the work surface and using a floured rolling pin, roll out the dough into a 1-inch-thick round that is 8 to 9 inches in diameter.
Cut the dough into desired shapes.
Gather up the scraps, reroll them, and cut out more scones until the dough is used up.
Pat the scones lightly to smooth the tops.
Place the scones about 2 inches apart on the prepared baking sheet.
Using a small pastry brush, brush the tops of the scones with cream and sprinkle with the extra sugar.
Bake the scones for 15 to 18 minutes, or until the tops spring back when pressed lightly and the bottoms are golden brown.
Remove the scones from the oven and cool on the baking sheet for 5 minutes.
Transfer the scones to a wire rack to cool for at least 5 minutes before serving.
Substitute chopped dried apricots or raisins for the chocolate chips.","url":"https://recipe.bluelayer.org/recipe/28790/chocolate-chip-scones"},{"id":"28773","title":"Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together flour, baking powder and salt.
Cut in shortening with 2 knives or a pastry blender, until mixture is the consistency of coarse cornmeal.
Make a well in the centre of these ingredients, add liquid slowly.
When all the liquid has been added, stir dough rather vigoroursly until it comes freely from the side of the bowl.
Turn dough onto lightly floured board and knead lightly for a few minutes.
Roll or pat out to desired thickness, about 1/2 inch.
Cut dough with 2 inch floured biscuit cutter, or floured open end of glass, place on ungreased baking sheet.
Bake in a hot oven 450 degrees for 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/28773/tea-biscuits"},{"id":"28760","title":"Blueberries and Cream Pie With No Roll Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
sugars, granulated
cream, whipped, cream topping, pressurized","directions":"Put first five ingredients in a 9 inch pie pan.
Mix with a fork until well blended and pat into the pan.
Push the pastry up the sides and form a nice edge with your thumb and finger.
Prick the crust with a fork to prevent bubbling of the pastry during baking.
Preheat oven to 400.
Rinse berries and pick out any undesirable ones.
After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
In a small bowl combine the sugar, flour, cinnamon and salt.
Stir in the milk and 1/2 cup whipping cream.
Whisk until smooth.
Pour over the berries and bake for 45 minutes.
After about 30 minutes, check the pie.
If the edges are getting very brown, cover with strips of aluminum foil.
Cool on a wire rack and refrigerate for 2 hours before serving.
To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
Chill the bowl before whipping the cream to improve the results.
Add vanilla and 2 tbsp sugar.
Serve a dollop of whipped cream on each serving of pie.","url":"https://recipe.bluelayer.org/recipe/28760/blueberries-and-cream-pie-with-no-roll-pie-crust"},{"id":"28731","title":"Cinnamon Apple Crisp","ingredients":"sugars, brown
spices, cinnamon, ground
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Preheat oven to 450F Butter 13x9x2-inch glass baking dish.
Combine brown sugar and cinnamon in large bowl.
Add apples and toss to coat.
Transfer apple mixture to prepared dish.
Combine flour, 1 cup sugar and butter in medium bowl.
Using pastry blender or fingertips, blend ingredients until coarse meal forms.
Spread flour mixture evenly over apples.
Bake crisp 20 minutes.
Reduce oven temperature to 350F Bake crisp until apples are tender and topping is golden brown, about 30 minutes.
Let stand 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/28731/cinnamon-apple-crisp"},{"id":"28704","title":"Veggie Flavored Pasta - No Egg","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
carrots, raw
beets, raw
spinach, raw","directions":"To make by hand, use a floured pastry cloth, put dry ingredients on cloth, and make a well in the center of flour mixture.
Add liquid ingredients in the well, and knead the dough, working the flour to the center as you knead.
After it forms a ball, knead by hand for several minutes.
To make with a food processor, put all ingredients in the bowl.
Process for 1 minute until dough begins to form.
Adjust liquid or flour if necessary, continue to knead in the machine for 1 1/2 to 2 1/2 minutes.
To make with bread machine, place ingredients into baking pan.
Use the dough cycle, knead for 1/2 min.
Adjust flour and liquid to form a round ball of dough.
Knead for another 5 minutes, then press stop button.
If you have a pasta machine, continue according to instructions.
To complete the pasta by hand, roll the dough into sheets, as thin as it is possible to roll it on a floured pastry cloth with a rolling pin.
Then shape into long thin spaghetti like strips, or wider for noodles.
Cut with a pie crimper for a fancy edge and twist into bowknots.
Use your imagination.
Allow to dry a minimum of 10 to 20 minutes, or longer, if necessary.
It may be dried for several hours, put into a ziploc bag and refrigerated or frozen.
To cook, drop into boiling water (with a little salt, optional), and cook just until al dente.
Do not overcook.
Serve with your favorite sauce.
You can make a white pasta, leaving out the vegetables, or you can use your imagination, be creative, and use any number of other veggies.
Try green, yellow, red, purple, orange pepper puree; yellow summer squash or zucchini; winter squash, pumpkin or sweet potato; broccoli, green beans, vegetarian refried beans.
The list is endless.
Just use approximately one-third cup of the one you choose.","url":"https://recipe.bluelayer.org/recipe/28704/veggie-flavored-pasta-no-egg"},{"id":"28693","title":"The Best Baking Powder Biscuits Ever!","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 F.
In a food processor bowl (see note *) combine the flour, baking powder, and salt.
Pulse it a couple of times to incorporate.
Then add the butter pieces.
Pulse until the butter is cut into the flour mixture (check that your butter has been chopped up into pea-sized piecesnot large chunks).
Pour the mixture into a large bowl and add the milk.
Ive found that a wetter batter makes for taller biscuitsbut you dont want it soupy so watch your milk.
You may not need all of the 2 cups.
Mix the milk into the batter with a wooden spoon until it is all incorporated and the flour mix is all wet.
Sprinkle a clean surface with flour and turn out your dough onto the work surface.
Give it one good knead to smooth it out.
Dont handle it too much or the biscuits wont rise as well.
Roll out the dough to about 3/4 inch or an inch thick.
Then use a floured can or biscuit cutter to cut your biscuits.
Place them close together (touching) on a round baking sheet.
The recipe yields 16-18 biscuits depending on how thick you roll them out.
Bake them at 375 F for 18-20 minutes.
* If you dont have a food processor, you can use a large mixing bowl and a bladed pastry cutter to cut in your butter.
I did it this way for years before I got a food processorit just takes a while longer and a little more elbow grease!","url":"https://recipe.bluelayer.org/recipe/28693/the-best-baking-powder-biscuits-ever"},{"id":"28553","title":"Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
lard
salt, table","directions":"Sieve flour and salt into mixing bowl.
Cut fat into small pieces, rub into flour with finger tips and thumbs until mixture looks like breadcrumbs.
Mix in as little cold water as possible using knife blade to form stiff dough.
Cover with clingwrap and let rest in fridge for 1/2 hour.
Flour pastry board lightly and turn pastry out onto it .
Knead slightly.
Roll out with slightly floured rolling pin to apox 0.5 thickness, shape to dish.","url":"https://recipe.bluelayer.org/recipe/28553/shortcrust-pastry"},{"id":"28535","title":"Coconut Pecan Frosting Mix Substitute","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, pecans
butter, without salt","directions":"In a medium bowl, combine coconut, brown sugar, flour and pecans; Mix well.
Using fork or pastry cutter, cut in butter or margarine.","url":"https://recipe.bluelayer.org/recipe/28535/coconut-pecan-frosting-mix-substitute"},{"id":"28528","title":"Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic","directions":"Put the flour, butter and sugar into the container of a food processor.
Start blending.
Gradually add enough water so that the dough can be gathered into a fairly cohesive ball.
If a food processor is not used, place the flour and sugar in a mixing bowl.
Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal.
Add the water, stirring quickly with a fork.
Gather the dough into a ball and flatten it into a round disk one-inch thick.
Wrap the dough in wax paper and chill for an hour or less.","url":"https://recipe.bluelayer.org/recipe/28528/pie-pastry"},{"id":"28513","title":"Fresh Apple Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, cinnamon, ground
salt, table
apples, raw, with skin
butter, without salt","directions":"Heat oven to 450.
Stir together sugar, flour, nutmeg, cinnamon and salt.
Mix lightly with apples.
Pour into pastry-lined pie pan.
Dot with butter.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust,.","url":"https://recipe.bluelayer.org/recipe/28513/fresh-apple-pie"},{"id":"28463","title":"Apple-cheddar Scones","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, cheddar
leavening agents, baking soda
nuts, walnuts, english
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Heat oven to 400.
In medium bowl, combine flour, baking powder,baking soda and salt.
Using pastry blender or fork, cut in margarine until mixture is crumbly.
Stir in cheese and nuts.
Add apple sauce; stir just until moistened.
On floured surface, knead dough gently 5 or 6 times.
Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick.
Cut into wedges; separate slightly.
Bake for 12 to 16 minutes or until lightly browned.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/28463/apple-cheddar-scones"},{"id":"28414","title":"Liebes-Knoten (Love Knots)","ingredients":"egg substitute, powder
cream, fluid, heavy whipping
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Beat eggs well with electric mixer.
Add sugar and beat well.
Add salt and vanilla.
Mixture will be thin.
Gradually add flour, having mixer at low speed.
Mixture should now be in cookie dough form.
Roll very thin on lightly floured board.
Cut into 1/2-inch strips with knife or pastry cutter.
Cut in crosswise strips, 1 1/2 inches long.
Give each strip a double twist to resemble a bow.
Fry in deep fat, 375?
F. When brown, roll in sifted powdered sugar.","url":"https://recipe.bluelayer.org/recipe/28414/liebes-knoten-love-knots"},{"id":"28409","title":"Raspberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
raspberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, powdered
lemon juice, raw
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 350 F.
Combine flours, sugar and baking powder in the bowl of a stand mixer.
Mix on low to combine.
Cut your butter into thin slices and add it to mixer.
Blend on low speed with the paddle attachment.
Continue to add all the butter until the mixture resembles small pebbles.
(Alternately you can cut it in as you would any pastry crust, with a couple of knives or a pastry cutter).
Add in your raspberries and give it a really quick stir.
Then add in the milk and vanilla.
Mix ONLY until just barely combined.
Split your dough in half.
On a lightly floured work surface, lightly knead one of the sections until it just comes together in a ball.
It will still be very crumbly.
Roll it out to about 3/4 of an inch thick and then cut it into 8 wedges.
Place scones on a baking sheet (greased, with parchment paper, or a silicone mat).
Do the same with the other half of the dough.
(Or you can make 8 large scones by rolling all of the dough out in just one pieceinstead of splitting it into 2 sections).
At this point I like to put them in the freezer for about 10 minutes or more.
Or you can just put them out on the deck because you know, its -35 degrees Celcius here today.
You can skip the freezing step if you want but it really helps give them that nice fluffy pastry texture.
Bake at 350 F for about 20 minutes or until golden brown.
Let them cool almost all the way before icing.
For plain white icing:
Stir all of the icing ingredients together, adding more water if its too thick, or more icing sugar if its too thin.
Spread or drizzle onto cooled scones.
For chocolate topping:
Melt the chocolate and cream together in the microwave.
I did it for 30 second intervals at 30% power, stirring between each heating.
Continue heating in 30 second intervals until all the chocolate is melted.","url":"https://recipe.bluelayer.org/recipe/28409/raspberry-scones"},{"id":"28362","title":"How to Make Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"There is a saying \"people with cold hands are good at making pastry\", so keep the butter in fridge until you need it.
Prepare a bowl, and add flour and butter.
Mix them with your fingers, but do not knead the mixture.
When you get a crumbly, sand like texture, add water slowly until the texture becomes soft like your earlobe.
Continue to mix, but do not knead.
Form into a ball of dough, and wrap it in plastic film.
Chill for a minimum of 30 min in the fridge.","url":"https://recipe.bluelayer.org/recipe/28362/how-to-make-pastry"},{"id":"28345","title":"Brie and Chive Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
cheese, brie
chives, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 375F Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
Add the butter and, using a pastry blender or your fingers, cut in until crumbly.
Add the Brie and chives and toss to combine.
Add the buttermilk and stir just until moistened (do not overmix).
Transfer the dough to a lightly floured surface.
Knead it a few times to bring it together.
Gently shape into a 1-inch-thick disk.
Using a 2-inch round cookie cutter (or a small glass), cut out 16 biscuits (flouring the cutter and reshaping the scraps as necessary).
Place on the prepared baking sheet.
Bake until golden, 15 to 18 minutes.","url":"https://recipe.bluelayer.org/recipe/28345/brie-and-chive-biscuits"},{"id":"28343","title":"All Purpose Truffles Recipe","ingredients":"cream, fluid, heavy whipping
butter, without salt
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,
pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened","directions":"Line a cookie sheet or possibly jelly-roll pan with parchment or possibly foil.
To make centers, combine cream, butter and corn syrup in a non-reactive pan and bring to a simmer over low heat.
Remove from heat and allow to cold 5 min.
Add in cream mix to chocolate and whisk smooth.
Cold center about 2 to 3 hrs at room temperature, till it reaches about 80 degrees.
Whip the mix using an electric mixer on medium speed fitted with the paddle then spoon mix into a pastry bag fitted with a 1/2-inch plain tube (Ateco #6 or possibly #806).
Pipe 3/4-inch balls onto prepared pan.
Refrigeratethe centers for at least an hour.
To coat the truffles, heat the chocolate and allow it to cold to 90 degrees.
Coat truffles, using your hand to cover truffles with chocolate, depositing them into a pan of sifted cocoa.
Roll finished truffles in a strainer over waxed paper to remove excess cocoa.
Lift truffles from strainer and leave excess cocoa behind.
(Sift cocoa through a fine strainer to remove any bits of chocolate and it may be reused.)
Storage: Place truffles in a tin or possibly plastic container with a tight-fitting cover and keep at a cold room temperature for up to a week.
This recipe yields about 35 to 50 truffles, depending on size.","url":"https://recipe.bluelayer.org/recipe/28343/all-purpose-truffles-recipe"},{"id":"28342","title":"Easy-Bake Oven Children's Chocolate Frosting","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
shortening, vegetable, household, composite","directions":"In a medium bowl, combine powdered sugar, milk powder ans cocoa powder
(sift cocoa if lumpy).
With a pastry blender, cut in the shortening.
Spoon about 1/3 cup of mixture into each of 9 small containers or Ziploc bags and seal tightly.
Label with date and contents.
Store in a cool dry place.
Use within 12 weeks.
Makes 9 packages of Children's Chocolate Frosting.
To use, combine 1 pkg.
Children's Chocolate Frosting Mix with 3/4 teaspoon water.
Stir til smooth.
Spread on cooled cake.","url":"https://recipe.bluelayer.org/recipe/28342/easy-bake-oven-childrens-chocolate-frosting"},{"id":"28329","title":"Amaretto Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
butter, without salt
nuts, almonds
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Preheat oven to 375 degrees F.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and both sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
Add almonds, toss well.
Combine apple, nutmeg, cinnamon and Amaretto in a bowl; toss well.
Spoon apple mixture in an 8\" square baking dish or 1-1/2 quart casserole.
Sprinkle with crumb mixture.
Bake at 375 degrees F for 45 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/28329/amaretto-apple-crisp"},{"id":"28294","title":"Mini Blackberry Crumbles","ingredients":"blackberries, raw
sugars, granulated
cornstarch
water, bottled, generic
lemon juice, raw
oats
salt, table
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Note: I used six 4.9 mini pie plates for this recipe.
Preheat oven to 375 F. Divide the blackberries evenly into the 6 mini pie plates and place on a rimmed sheet pan (I used a 10x15 jelly roll pan).
In a small bowl, mix together the sugar, cornstarch, water, and lemon juice; pour evenly over the berries.
In a medium bowl, whisk together the oats, salt, cinnamon, flour, and brown sugar until well combined.
Use a pastry cutter or two knives to cut the butter into the oat mixture until it resembles pea-size crumbs; distribute evenly over the berries.
Bake on the center rack of the preheated oven for about 15-20 minutes or until the juices are bubbling and the crumb topping is golden brown.
Serving suggestions: add a drizzle of heavy cream, a dollop of whipped cream, or a scoop of vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/28294/mini-blackberry-crumbles"},{"id":"28247","title":"Basic Sweet Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift the flour, sugar and salt into a large bowl.
Add the butter and shortening.
Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.
One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap.
Refrigerate for at least 30 minutes, and up to two days.","url":"https://recipe.bluelayer.org/recipe/28247/basic-sweet-pie-crust"},{"id":"28177","title":"Rough Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift fry ingredients together into a large, chilled mixing bowl.
Add cold butter and lard pieces, and working quickly, rub flour and fat together until the texture of coarse meal.
If you prefer, you can use a pastry blender or knives.
You may also use a mixer or food processor, but take great care not to overmix or overprocess.
Add 4 Tbsp icy cold water and quickly blend into flour mixture.
Gather all the dough and crumbs up into a ball.
If it is too crumbly and will not hold together, add up to 2 Tbsp more icy cold water, 1 tsp at a time, until it holds together.
Lightly dust pastry with flour, wrap in wax paper, and chill for 30 minutes.
Place pastry on lightly floured board and gently press into a rectangle about 1 inch thick.
Dust flour underneath and on top of pastry.
Roll out into a rectangle about 21x6 inches.
Fold into thirds to form a three-layer rectangle about x6 inches.
Turn pastry 1/4 turn, dusting underneath with flour if needed.
Roll out again into a 21x6 inch rectangle, and again fold into thirds.
Repeat two more times, turning a quarter turn before rolling out each time and ending with the pastry folded into a 7x6 inch packet.
Wrap tightly in wax paper, foil, or a freezer bag and refrigerate for at least 1 hour and up to 3-4 days.","url":"https://recipe.bluelayer.org/recipe/28177/rough-puff-pastry"},{"id":"28173","title":"Cindy's Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and baking powder.
Cut in butter with fork or pastry cutter (or hands :).
Use a fork to beat in milk gradually to form a ball.
On a lightly floured surface, flatten dough to 3/4 inch.
Using a biscuit cutter or small rimmed glass dipped in flour, cut out biscuits.
Place biscuits on cookie tray or baking stone and bake at 425 for approx 8-10min (top will golden slightly).","url":"https://recipe.bluelayer.org/recipe/28173/cindys-biscuits"},{"id":"28166","title":"Cream Tarts Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
lemon juice, raw
butter, without salt","directions":"PASTRY: Sift flour and salt together into large mixing bowl.
Sprinkle 6 Tbsp.
of ice water or possibly lemon juice and toss together lightly with a fork.
Knead dough with hands till it is hard sufficient to be gathered into a compact ball.
If the dough crumbles, add in up to 2 more Tbsp.
of ice water, 1 tsp.
at a time, till particles adhere.
On a lightly floured surface, roll dough into a rectangle about 10 x 8 inches wide.
With a metal spatula or possibly fingers, spread 2 Tbsp.
of butter proportionately over the pastry.
Fold pastry in thirds in the following fashion: first fold one 8 inch side about 1 1/2 inches beyond the center, then fold the opposite side over the top, reducing the 10 inch dimension to about 3 inches.
Turn the pastry around so which an open end faces you and once more roll it out to a 1 inch length and an 8 inch wide.
Spread the pastry with another 2 Tbsp.
of butter and fold it into thirds again.
Turn the pastry so which an open end faces you, roll it out to a 10 inch length as before and spread with the remaining 2 Tbsp.
of butter.
Mix in thirds and wrap the pastry in wax paper.
Chill for at least 30 min before using.
(Tightly wrapped, the pastry may be kept in refrigerator for 3 to 4 days without harm.)","url":"https://recipe.bluelayer.org/recipe/28166/cream-tarts-recipe"},{"id":"28144","title":"Almond Meringue Torte with Lemon and Strawberry Filling","ingredients":"sugars, granulated
nuts, almonds
cornstarch
egg, white, raw, fresh
salt, table
sugars, granulated
egg, white, raw, fresh
salt, table
butter, without salt
lemon juice, raw
cream, whipped, cream topping, pressurized
goji berries, dried
nuts, almonds","directions":"Position racks in top third and bottom third of oven and preheat to 300F.
Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper.
Place papers, marked side down, on baking sheets.
Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground.
{Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy.
Fold almond mixture into meringue.
{Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip.
{Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely.
Repeat with remaining circle and meringue, forming 2 rounds.
Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes.
Cool on pans on racks.
Combine sugar, egg whites and salt in large stainless steel bowl.
Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135F, about 5 minutes; remove from over water.
Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes.
Beat in butter, 1 piece at a time.
Gradually beat in lemon juice.
(If buttercream appears curdled, place bowl over low heat for several seconds.
Remove from heat; beat until smooth.
Repeat warming and beating as necessary.)
Whisk cream to firm peaks; whisk into buttercream.
Peel parchment off meringues.
Using 9-inch tart pan bottom as guide, trim meringues.
Place dabs of buttercream on tart pan bottom; top with 1 meringue.
Spread 3/4 cup buttercream over meringue; top with strawberry slices.
Spread 3/4 cup buttercream over berry slices.
Top with second meringue.
Spread remaining buttercream over top and sides of torte.
Press sliced almonds into buttercream.
(Can be prepared 1 day ahead.
Cover and refrigerate.
Let stand at room temperature 30 minutes before continuing.)
Cut reserved whole strawberries into quarters.
Arrange atop torte.","url":"https://recipe.bluelayer.org/recipe/28144/almond-meringue-torte-with-lemon-and-strawberry-filling"},{"id":"28059","title":"Sweet Sesame Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
oil, sesame, salad or cooking
sugars, brown
salt, table
spices, pepper, black
spices, pepper, red or cayenne
seeds, sesame seeds, whole, dried","directions":"Preheat the oven to 400 F. Line a rimmed cookie sheet with foil and place a rack over the foil.
Spread the green beans in an even layer across the rack.
In a small bowl combine the olive oil, sesame oil, brown sugar, salt, pepper and cayenne.
Stir with a fork.
Using a silicone or pastry brush, brush the mixture onto the green beans until evenly coated.
Sprinkle with the sesame seeds.
Roast for 15 to 20 minutes, until the green beans are al dente.
Toss a couple of times throughout the cooking with tongs.","url":"https://recipe.bluelayer.org/recipe/28059/sweet-sesame-green-beans"},{"id":"27988","title":"Deep-Dish Mixed Berry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic
raspberries, raw
blueberries, raw
blackberries, raw
strawberries, raw
water, bottled, generic
sugars, granulated
cornstarch
ice creams, vanilla","directions":"Preheat the oven to 350 degrees.
In a mixing bowl combine the flour and salt.
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
Add the water, 1 tablespoon at a time.
Form the dough into 2 smooth balls.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
In a saucepan combine the berries, water and sugar, over medium-high.
Bring the mixture to a boil, reduce the heat to medium and cook for 10 minutes.
In a small bowl combine the cornstarch with the remaining 1/4 cup of water.
Stir until the cornstarch dissolves and the mixture is smooth.
Stir the cornstarch mixture into the berry mixture.
Bring the mixture back to a boil and continue to cook for 2 minutes.
Remove from the heat and cool.
Remove the dough from the refrigerator and place on a lightly floured surface.
Roll out each dough into a circle about 12 inches in diameter and 1/8-inch thick.
Fold one of the dough into fourths and carefully remove the dough from the surface.
Unfold the dough into a 9-inch by 2-inch deep dish pie pan.
Pour the berry filling into the pastry shell.
Place the remaining circle of dough over the filling.
Lightly press the pastry into the berry mixture.
Using a small knife trim off any excess and crimp the edges.
Place on a parchment lined baking sheet.
Place in the oven and bake for about 45 minutes or until the crust is golden.
Remove and cool for 20 minutes before slicing.
Serve each slice with a scoop of ice cream.","url":"https://recipe.bluelayer.org/recipe/27988/deep-dish-mixed-berry-pie"},{"id":"27934","title":"Caramel Frosting","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
vanilla extract
butter, without salt","directions":"Bring 4 cups sugar and the water to a boil in a medium saucepan over medium heat, stirring until the sugar has dissolved, about 8 minutes; wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.
Raise heat to high; gently swirl the pan (do not stir) until the caramel is a deep amber color, about 10 minutes.
Remove from heat.
Meanwhile, heat the cream and remaining cup sugar in a small saucepan over medium heat until the sugar dissolves, stirring frequently, about 5 minutes.
Turn off heat; cover, and set aside.
As soon as the caramel is the desired color, add the hot cream mixture in a slow, steady stream, stirring to combine.
Be careful, as the caramel may splatter when the hot cream is added.
Stir in the vanilla, and continue stirring until the mixture no longer bubbles.
Prepare an ice-water bath.
Transfer the mixture to the bowl of an electric mixer, and place in the ice bath, stirring until it is cool.
Transfer the bowl to the mixer; using the paddle attachment, beat on medium speed 5 minutes.
With the machine running, gradually add the butter, a few pieces at a time, beating to incorporate fully.
Let the frosting stand 20 minutes to thicken before using.","url":"https://recipe.bluelayer.org/recipe/27934/caramel-frosting"},{"id":"27914","title":"Southern Style Buttermilk Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
Sprinkle butter slices over flour in a large bowl.
Toss butter with flour.
Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
Cover and chill 10 minutes.
Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
Sprinkle top of dough with additional flour.
Fold dough over onto itself in 3 sections, starting with 1 short end.
(Fold dough rectangle as if folding a letter-size piece of paper)
Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan.
(Dough rounds should touch.)
Bake at 450 for 13 to 15 minutes or until lightly browned.
Remove from oven; brush with 2 Tbsp.
melted butter.","url":"https://recipe.bluelayer.org/recipe/27914/southern-style-buttermilk-biscuits"},{"id":"27881","title":"Unleavened Bread for Communion","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
Mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft.
Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands.
Bake in the preheated oven until bread is cooked, 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/27881/unleavened-bread-for-communion"},{"id":"27837","title":"Whipped Sweet Potatoes With Coconut Streusel","ingredients":"sweet potato, raw, unprepared
sugars, brown
cream, fluid, heavy whipping
butter, without salt
vanilla extract
pumpkin, raw
candies, marshmallows
wheat flour, white, all-purpose, unenriched
sugars, brown
pumpkin, raw
butter, without salt
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350.
Place all whipped sweet potato ingredients in a large bowl.
Beat with an electric mixer until fairly smooth and fluffy.
Transfer mixture into a greased 13x9-inch or 3 quart baking dish.
Top with marshmallows.
For streusel, mix flour, brown sugar and pumpkin pie spice in a medium bowl.
Cut in butter with a pastry blender or fork until crumbly.
Stir in pecans and coconut; sprinkle over marshmallows and whipped sweet potatoes.
Bake, uncovered, 25 minutes or until heated through and topping is golden brown.","url":"https://recipe.bluelayer.org/recipe/27837/whipped-sweet-potatoes-with-coconut-streusel"},{"id":"27834","title":"Mexican Bride Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table
nuts, pecans
vanilla extract","directions":"Preheat oven 350 degrees F (150 degrees C).
Mix the flour, sugar, salt, and nuts together in a medium bowl.
Stir in the vanilla.
Either with your hands (my favorite way) or with a pastry cutter, work the butter into the flour mixture until it becomes a ball.
Shape the dough into 24 one inch flat circles, and place on a cookie sheet.
Bake for 30 minutes or until they are lightly browned.
After they have cooled on a rack, dust them heavily with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/27834/mexican-bride-cookies"},{"id":"27830","title":"Basic Pastry Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix the flour and salt in a bowl.
Cut in the shortening with a pastry blender or two knives.
Mix lightly only until the mixture resembles coarse meal and some of the shortening remains the size of very tiny peas; the texture will not be uniform but will contain crumbs and small bits and pieces.
Sprinkle the water over the flour mixture 1 tablespoon at a time and mix lightly with a fork, using only enough water so the dough will hold together.
Press the dough together into a ball.
If there are dry places that dont adhere, sprinkle a little more water over them.","url":"https://recipe.bluelayer.org/recipe/27830/basic-pastry-dough"},{"id":"27829","title":"Little Pear-Raspberry Pot Pies","ingredients":"spices, pumpkin pie spice
sugars, granulated
sugars, granulated
cornstarch
spices, ginger, ground
spices, cinnamon, ground
pears, raw
raspberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place oven rack in lowest position.
Heat to 400F You'll need 6 deep (1 cup capacity) ramekins that measure about 3 1/2 inches across top (See Note) and a foil-lined rimmed baking sheet.
Unroll or unfold pie crust on work surface.
Cut three 4 1/2 inch circles out of each crust, then a 1 inch circle out of center of each.
Discard scraps.
Mix 1 cup of sugar, the cornstarch, ginger and cinnamon in a large bowl.
Add pears and raspberries; toss gently to mix and coat.
Divide evenly among ramekins.
Center crust rounds over filling; turn overhang under to make a stand-up edge.
Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere.
Brush middle of crusts with milk and sprinkle with remaining 2 tbs sugar.
Place on prepared baking sheet.
Bake 40 to 45 minutes until filling bubbles and juices thicken.
Remove pies to a wire rack and cool 15 minutes.
If serving hot, or cool completely and serve at room temperature.
NOTES You can also use 12-oz.
custard cups.
The crust will fit on top without an overhang.","url":"https://recipe.bluelayer.org/recipe/27829/little-pear-raspberry-pot-pies"},{"id":"27742","title":"Easy Peach Crisp (Dairy Free Option)","ingredients":"peaches, yellow, raw
oats
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Peel and slice peaches into a 9\" square or round pan.
You can also use canned or frozen, thawed peach slices.
Combine oatmeal, flour, margarine, cinnamon and nutmeg with a pastry blender or fork.
Crumble over peaches.
Bake at 375 degrees Fahrenheit for 30 to 40 minutes.
Serve with vanilla ice cream (or a dairy-free version).
ENJOY!","url":"https://recipe.bluelayer.org/recipe/27742/easy-peach-crisp-dairy-free-option"},{"id":"27649","title":"Chocolate Almond Cups","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
nuts, almonds","directions":"Place 8 ounces of the chocolate in a 2-quart mixing bowl.
In a 1-quart saucepan over medium heat, bring the cream to a boil.
Pour the cream into the bowl with the chocolate.
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
Add the ground almonds and blend well.
Cover, let cool to room temperature, then chill in the refrigerator until thick but not stiff (2 to 3 hours).
Melt and temper the remaining 1 pound chocolate (see pages 2530).
Pour the chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone.
Or pour the chocolate into a plastic squeeze bottle.
Pipe or squeeze chocolate into sixty 1-inch foil candy cups, filling them.
Let the chocolate begin to set up around the edges for 3 minutes then turn the cups upside down over a sheet of parchment or waxed paper and let the chocolate run out.
This will leave a thin film of chocolate coating each cup.
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.
Pipe truffle cream into each foil cup to three-quarters full.
Pipe the remaining tempered chocolate into each cup, filling them to the top edge.
Place a whole almond on top of each cup, pressing lightly so that it will adhere.
Let the candies set up at room temperature for 1 hour, or chill them in the refrigerator for 20 minutes.
In a tightly covered container wrapped in several layers of aluminum foil, the almond cups will keep for 1 month in the refrigerator or 2 months in the freezer.
Serve the candies at room temperature either in the foil candy cups or on their own.
Substitute any nuts for the almonds.
Praline (page 147) can be substituted for the nuts.
Nibby Truffle Cups: Substitute cacao nibs for the almonds.
White Chocolate Nut Cups: For the filling, substitute 10 ounces white chocolate for the 8 ounces bittersweet and use 1/2 cup heavy whipping cream.
Use 1 pound white chocolate rather than 1 pound bittersweet to coat and top the cups.
Double Chocolate Nut Cups: For the filling, substitute 10 ounces white chocolate for the 8 ounces bittersweet and use 1/2 cup heavy whipping cream.
Use 8 ounces bittersweet chocolate to coat the cups and 8 ounces white chocolate to top the cups.","url":"https://recipe.bluelayer.org/recipe/27649/chocolate-almond-cups"},{"id":"27623","title":"Kale and Cheese Crackers","ingredients":"kale, raw
butter, without salt
cheese, cheddar
oat bran, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, ginger, ground","directions":"Preheat oven to 400 degrees F (200 degrees C).
Line a large baking sheet with parchment paper.
Combine kale and softened butter together in a bowl until a smooth paste forms.
Add Cheddar cheese, oat bran, and milk to paste and mix until well blended.
Stir all-purpose flour, whole wheat pastry flour, salt, and ginger into paste mixture until dough easily pulls away from the sides of the bowl, adding more flour if dough is sticky.
Chill dough in refrigerator for 30 minutes.
Roll dough to 1/2-inch-thickness on a lightly floured surface.
Cut dough into rounds using a cookie cutter or small lid and place on the prepared baking sheet about 2 inches apart.
Bake in the preheated oven until lightly browned, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/27623/kale-and-cheese-crackers"},{"id":"27605","title":"Most Tender Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic
rice vinegar,","directions":"In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!
).
Roll out and bake as your recipe directs.","url":"https://recipe.bluelayer.org/recipe/27605/most-tender-pie-crust"},{"id":"27595","title":"Empanada Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard
water, bottled, generic","directions":"Combine flour, salt and baking powder in large bowl.
Cut in lard with pastry blender or two knives until mixture resembles coarse crumbs.
Gradually add water, stirring until mixture forms a ball.
Place dough on lightly floured surface; knead 5 min.
or until smooth and pliable.
Wrap tightly; set aside while preparing empanada filling.","url":"https://recipe.bluelayer.org/recipe/27595/empanada-dough"},{"id":"27582","title":"Pastry Cream Lite","ingredients":"cheese, ricotta, whole milk
yogurt, greek, plain, nonfat
sugars, granulated
vanilla extract","directions":"Blend until satiny smooth.
Use as a garnish for fruit, pies or cakes.","url":"https://recipe.bluelayer.org/recipe/27582/pastry-cream-lite"},{"id":"27440","title":"Pecan Brickle Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
nuts, pecans
butter, without salt
sugars, brown
sugars, brown
syrups, corn, light
cream, whipped, cream topping, pressurized
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Generously grease a 13x9 baking pan or coat with nonstick spray.
In a medium bowl, thoroughly stir together the flour, sugar, and salt.
Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal.
Sprinkle the cream over the flour mixture.
Lightly stir to mix.
Gently knead until the mixture hold together.
If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet.
Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet.
Firmly press the dough in an even layer into the baking pan.
Refrigerate for 30 minutes.
Preheat oven to 350.
Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges.
Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes.
TOPPING:.
Spread pecans in a medium baking pan.
Combine the butter, brown sugar, salt, corn syrup and cream.
Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes.
Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans.
Sspread topping evenly over the crust.
Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.
Transfer the pan to a wire rack and let stand until cooled to warm.
Sprinkle the chocolate morsels evenly over the top.
Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping.
It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate.
Let stand until cooled to barely warm.
Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts.
Let stand until completely cooled.
Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
If freezing, leave the slab whole, then cut into bars when partially thawed.","url":"https://recipe.bluelayer.org/recipe/27440/pecan-brickle-bars"},{"id":"27424","title":"Cranberry Apple Crisp","ingredients":"apples, raw, with skin
cranberries, dried, sweetened
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, pecans","directions":"Heat oven to 375F.
In a large bowl, combine apples, cranberries, sugar, flour, and cinnamon.
Toss to coat and spoon into greased 9x13 baking dish.
In a small bowl, combine rolled oats, brown sugar, and flour.
Using a pastry blender, cut in butter until crumbly.
Stir in pecans.
Sprinkle topping over fruit.
Bake until topping is golden brown and apples are tender (30 to 40 minutes).","url":"https://recipe.bluelayer.org/recipe/27424/cranberry-apple-crisp"},{"id":"27423","title":"Pastry Crust","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Work butter and cream cheese into flour.
Chill overnight.
Roll 1/2 of the dough into a ball and flatten into the pie plate with your fingers.
Bake in a 350 degree over for 10-15 minutes or until it starts to brown.
Keep an eye on it so it doesn't burn.","url":"https://recipe.bluelayer.org/recipe/27423/pastry-crust"},{"id":"27355","title":"Short Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table","directions":"Place flour in bowl of electric mixer with paddle attachment.
Add butter, and mix on low speed until butter is size of peas.
Dissolve sugar and salt in scant 1/2 cup cold water.
Sprinkle over flour mixture, and mix briefly at low speed until dough just comes together.
Divide dough in two slightly unequal halves, and roll out for pie.
Or form dough in flattened disk, wrap in plastic, and refrigerate until ready to use or overnight.","url":"https://recipe.bluelayer.org/recipe/27355/short-pastry"},{"id":"27305","title":"Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 F Mix first 4 ingredients together in a bowl.
Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
Add milk.
Stir until it forms a ball.
Add a bit more milk if necessary to make a soft dough.
Roll or pat to 1 inch thick.
(I usually pat the dough).
Cut into circles with a biscuit cutter or a floured glass.
Arrange on a greased baking sheet.
Bake in 425 F for about 10- 12 minutes or until risen and nicely browned.
(in my oven it usually takes 15 minutes).
This is supposed to make 12, but I almost always only get 11 biscuits, with the size of the glass that I use.
Variations: Try adding some fresh or dried herbs.
Some good pairings are basil and oregano, or parsley and fresh ground black pepper, or thyme and garlic, or add some grated sharp or old cheddar cheese.","url":"https://recipe.bluelayer.org/recipe/27305/biscuits"},{"id":"27232","title":"Spun Sugar","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic","directions":"Mix the ingredients together in a medium pot and, using a pastry brush soaked in water, wash down the sides of the pot to make sure there is no caramelization to color the sugar before you get to temperature.
Heat the ingredients on the stove top to 300 degrees on a candy thermometer.
Remove from the heat and cool to 275 degrees over a water bath.
Dip a fork in the sugar syrup and stretch the sugar syrup back and forth across the bottom of a pre-greased bowl, going as quickly as possible.
Gently gather the spun sugar and place it on a dessert plate.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/27232/spun-sugar"},{"id":"27191","title":"Amaretto Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
butter, without salt
nuts, almonds
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Preheat oven to 375.Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
Add almonds; toss well.Combine apple and amaretto in a bowl; toss well.
Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole.
Sprinkle with crumb mixture.
Bake at 375 for 45 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/27191/amaretto-apple-crisp"},{"id":"27182","title":"Mock Hostess Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
vinegar, distilled
vanilla extract
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
water, bottled, generic
egg, white, raw, fresh
cream, whipped, cream topping, pressurized
sugars, powdered","directions":"Cupcakes: Position a rack in the center and preheat oven to 325F (160C).
Lightly butter twenty-four 1 3/4x 3/4 (1-oz) muffin of biscuit cups.
Into a medium bowl, sift together the flour, cocoa, baking soda, and salt.
Mix in the sugar.
Make a well in the center.
Whisk in the water, oil, vinegar, and vanilla.
Blend until smooth.
(The batter will be very thin.)
Spoon the batter into the prepared cups.
Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes.
Cool the cupcakes in the pans on a wire rack for 5 minutes.
Remove the cupcakes from the pans and finish cooling on the rack.
Filling: In a heavy medium saucepan over medium-high heat, bring the cream to a boil.
Add the white chocolate and remove from heat.
Let the mixture stand briefly, stir until smooth.
Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally.
(To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.)
With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.
Transfer the filling to a pastry bag fitted with a 38 inch plain tip.
Insert the pastry tip 1/4 inch into the bottom of each cupcake and squeeze a little filling into each one.
Glaze: Place the chocolate in a small bowl.
Whisk in the boiling water and blend until smooth.
One at a time, dip the top of each cupcake into the warm glaze.
Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet.
Refrigerate the cupcakes for 5 minutes to set the glaze.
Icing: In a medium bowl, whisk the egg white until frothy.
Stir in the cream of tartar.
Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing.
Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip.
Remove the cupcakes from the refrigerator.
Pipe a design (a squiggle, spiral, etc.)
on the top of each cupcake.
Let the design harden and then cover and refrigerate the cupcakes.
Serve at room temperature.
Makes 22 to 24 miniature cupcakes.
Notes:
The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.","url":"https://recipe.bluelayer.org/recipe/27182/mock-hostess-cupcakes"},{"id":"27116","title":"Rustic Tomato-Basil Tart","ingredients":"tomatoes, red, ripe, raw, year round average
salt, table
corn, sweet, white, raw
lemon juice, raw
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
butter, without salt
spices, basil, dried
cheese, fontina
spices, oregano, dried
wheat flour, white, all-purpose, unenriched
spices, pepper, black","directions":"Place the tomato slices in a single layer on several layers of clean paper towels.
Sprinkle with 1/2 teaspoon salt and let stand for at least 20 minutes.
Then blot the tomato slices dry with additional paper towels.
Add the corn, lemon juice and yogurt to a food processor or blender and process until smooth.
Set aside.
In a separate medium bowl, combine the flour, 1/4 cup cornmeal and 1/2 teaspoon salt.
Whisk until blended.
Cut in the butter with a pastry blender until mixture resembles coarse meal.
Add the pureed corn mixture and stir until a soft dough forms.
Knead gently until it holds together, 3 or 4 times.
On a large clean slightly damp surface, slightly overlap two 16-inch sheets of plastic wrap.
Place the dough in the plastic wrap and press into a 6-inch disc.
Cover with 2 more (16-inch) sheets of overlapping plastic wrap.
Roll the dough (still covered) using a rolling pin into a 14 inch circle.
Transfer the dough to a large baking sheet and freeze for about 10 minutes or until the plastic wrap can easily be removed.
Then pull it out of the freezer and set the dough aside for a moment.
Preheat oven to 400 F.
Line the baking sheet with parchment paper and sprinkle with 1 tablespoon cornmeal.
Remove the top layer of plastic wrap and place the dough open face down on the cornmeal topped baking sheet.
Remove the top layer of plastic wrap.
Combine 1/4 cup of basil, 1/3 cup fontina cheese and oregano.
In a separate small bowl combine the 2 tablespoons of cornstarch and 1/2 teaspoon salt.
Spread the cheese mixture on the dough leaving a 1 1/2 inch border around the edges.
Sift 1 tablespoon of the cornstarch mixture over the cheese.
Arrange half the sliced, blotted tomatoes over the cheese.
Sift the remaining cornstarch mixture over the top of the tomatoes.
Layer the remaining sliced tomatoes on top.
Fold the edges of the dough up toward the center (leaving a bunch of the tomatoes still exposed) and press to seal.
Bake at 400 F for 35 minutes or until the crust is browned.
Then remove it from the oven and allow the tart to sit for 10 minutes before cutting.
Sprinkle with freshly ground pepper, 1/4 cup basil and additional fontina cheese if desired.
* Note: for an all purpose gluten free flour mixture we used the following recipe: 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour.
Mix and store in an airtight container in the refrigerator.
(Adapted from a Cooking Light recipe 2003.)","url":"https://recipe.bluelayer.org/recipe/27116/rustic-tomato-basil-tart"},{"id":"27078","title":"Old Fashioned Strawberry Shortcake","ingredients":"strawberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cream, whipped, cream topping, pressurized","directions":"Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps.
Stir occasionally to help juice form.
Preheat oven to 350 degrees F (175 degrees C).
Grease an 8-inch round baking pan.
Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs.
Stir milk into crumb mixture until just blended; pour into prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice.
Place top layer over strawberries.
Serve with whipped cream.","url":"https://recipe.bluelayer.org/recipe/27078/old-fashioned-strawberry-shortcake"},{"id":"27055","title":"Maple Walnut Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
oats
spices, cinnamon, ground
butter, without salt
nuts, walnuts, english
apples, raw, with skin
syrup, maple, canadian
spices, cinnamon, ground","directions":"Preheat oven to 375.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
Stir in walnuts.
Combine apple and remaining ingredients in a large bowl; toss well.
Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole.
Sprinkle with crumb mixture.
Bake at 375 for 45 minutes or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/27055/maple-walnut-apple-crisp"},{"id":"27000","title":"Pecan Brittle","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
cream, fluid, heavy whipping
butter, without salt
vanilla extract
leavening agents, baking soda
salt, table","directions":"*NOTE: For a nut-free version, use pretzel pieces in place of pecans.
Preheat oven to 200 degrees F. Place the pecan pieces in a pan and put them in the oven to warm while you complete the following steps.
Butter a large sheet pan with 1 Tablespoon of butter and set aside.
In a 2-quart saucepan, combine the sugar, water, corn syrup and cream.
Heat over medium until the mixture boils.
If needed, you can use a wet pastry brush to wash the side of the pot at any time.
Insert a candy thermometer into the sugar mixture.
Heat over medium heat until the temperature reaches about 280 degrees F.
Stir in the butter, one piece at a time, until it is all incorporated.
Click the thermometer back in and cook until the temperature comes back up to 280 degrees F (the temperature drops when you add the butter).
Remove the pot from the heat and add the nuts (or pretzels), vanilla, baking soda, and salt.
Stir well.
Quickly dump the mixture onto the prepared baking sheet and use two forks to spread it out.
Let it sit for at least 4 hours (overnight is best), then break into pieces.
Bag the pieces quickly and give them away OR YOULL EAT THE WHOLE BATCH.
Yes, I AM speaking from experience.","url":"https://recipe.bluelayer.org/recipe/27000/pecan-brittle"},{"id":"26937","title":"Pastry for 9 Inch One Crust Pie","ingredients":"shortening, vegetable, household, composite
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon.
at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
water can be added if necessary.)
Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.
Roll pastry 2 inches larger than inverted pie plate, 9 inch x 1 1/4 inch Fold pastry into quarters;place in plate.
Unfold and ease into plate, pressing firmly against bottom and side.
Trim edge of pastry 1 inch from rim of plate.
Fold and roll pastry under, even with plate; flute.","url":"https://recipe.bluelayer.org/recipe/26937/pastry-for-9-inch-one-crust-pie"},{"id":"26904","title":"Best Ever Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 450; stir together the first 4 ingredients in a big bowl.
Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas.
Freeze 5 minutes.
Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press dough or pat dough into a 7-inch round (mixture will be crumbly).
Cut round into 8 wedges.
Place wedges 2 inches apart on a lightly greased baking sheet.
Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake for 13-15 minutes or until golden.
*Chocolate-Cherry Scones-stir 1/4 cup dried cherries, coarsely chopped, and 2 oz coarsely chopped semisweet chocolate with cream.
*Apricot-Ginger Scones-stir in 1/2 cup finely chopped dried apricots and 2 T finely chopped crystallized ginger with cream.
*Cranberry-Pistachio Scones-stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with cream.
*Brown Sugar-Pecan Scones-substitute brown sugar for granulated sugar; stir in 1/2 cup chopped toasted pecans with cream.
*Bacon, Cheddar, and Chive Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 T chopped fresh chives, and 1/2 t freshly ground pepper with cream.
*Ham and Swiss Scones-omit sugar; stir in 3/4 cup shredded Swiss cheese and 3/4 cup finely chopped baked ham with cream.
*Pimento Cheese Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese and 3 T finely chopped pimento with cream.
*Rosemary, Pear, and Asiago Scones-omit sugar; stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 t chopped fresh rosemary with cream.","url":"https://recipe.bluelayer.org/recipe/26904/best-ever-scones"},{"id":"26857","title":"Irish Soda Bread","ingredients":"vinegar, distilled
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
raisins, seeded
butter, without salt","directions":"Set the oven at 375 degrees.
Butter a 10-inch round cake or springform pan.
In a small bowl, stir the vinegar into the milk and set aside.
In a large bowl, combine the flour, 1/2 cup of sugar, baking powder, baking soda, and salt.
Using a pastry blender, cut in the butter.
Stir in the raisins.
Stir in the milk with a fork just until combined.
Transfer the dough to the pan.
Using a sharp knife, cut a cross in the middle of the bread.
Brush the melted butter over the top and sprinkle with the remaining 1 tablespoon of sugar.
Bake the bread for 10 minutes.
Lower the oven temperature to 350 and continue baking for 45 to 50 minutes, or until the top is golden and a skewer inserted in the center of the bread comes out clean.
Cool the bread in the pan on a wire rack for 10 minutes.
Turn the bread out of the pan and leave to cool completely.","url":"https://recipe.bluelayer.org/recipe/26857/irish-soda-bread"},{"id":"26856","title":"Easy Double Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and salt.
Pour oil and milk into one measuring cup but don't stir.
Then pour all at once into flour.
Stir until just mixed.
Press into smooth ball.
Place half of ball between two pieces of waxed paper or baking paper.
Roll crust to desired size.
Repeat previous two steps for top crust or for second pie.","url":"https://recipe.bluelayer.org/recipe/26856/easy-double-pastry-crust"},{"id":"26803","title":"Cinnamon Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
spices, cinnamon, ground
spices, cardamom","directions":"Preheat oven to 450 degrees F.
Mix together flours, leaveners and salt.
Cut the softened butter into dry mixture with fork or food processor/pastry blender until the mixture is crumbly.
Pour in the buttermilk 1/4 of a cup at a time, mixing after each addition.
It should be sticky, but firm enough to work with.
Lightly grease a 9-inch pie plate.
In a clean bowl, mix together the brown sugar, cinnamon and cardamom.
Take a spoon and scoop a sizable amount of the biscuit mixture (about 1/4 cup) and drop it into the sugar/spice mixture and roll to coat.
Put coated biscuit into pie plate.
Continue doing this until you've used up all of the biscuit batter.
Bake in the center of the oven for 10-12 minutes.
This should make about a dozen biscuits.
You may also melt some extra butter and pour it over the biscuits before you bake them to make them more gooey.","url":"https://recipe.bluelayer.org/recipe/26803/cinnamon-buttermilk-biscuits"},{"id":"26742","title":"Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
spices, cloves, ground
butter, without salt
cream, whipped, cream topping, pressurized
cranberries, dried, sweetened","directions":"Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly.
Reserve 1 tbsp whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.
Turn dough out onto a lightly floured surface; knead 5- 6 times.
Shape into an 8-inch circle.
Cut into 8 wedges, and place on a lightly greased baking sheet.
Prick wedges with a fork 3- 4 times, and brush with reserved 1 tbsp whipping cream.
Bake at 425 for 18 minutes or until lightly browned.
Serve warm with whipped cream drizzled on top.","url":"https://recipe.bluelayer.org/recipe/26742/cranberry-scones"},{"id":"26741","title":"Gruyere Cheese Sticks","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
butter, without salt
cheese, gruyere
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F.
Mix flour, salt and peppers in a medium bowl (or in a food processor).
Cut in margarine and cheese with a pastry blender (or pulse in food processor until crumbly).
Gradually add milk, stirring with a fork to form a soft dough (or process until dough forms a ball).
Turn onto a lightly floured surface and roll into an 6 x 16 rectangle about 1/4 inch thick.
Cut into 6 x 1/4 inch strips.
Twist strips several times and arrange close together on baking sheets coated with cooking spray.
Bake at 350 F for 10 minutes, reduce heat to 350 F and continue baking 10 minutes or until golden brown.
Remove from pan immediately.
Serve warm or room temperature.","url":"https://recipe.bluelayer.org/recipe/26741/gruyere-cheese-sticks"},{"id":"26643","title":"Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"In the bowl of a food processor, combine flour and salt; pulse to combine.
Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
(To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.
).
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
Do not process more than 30 seconds.
Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface.
Divide in half, and place each half on a piece of plastic wrap.
Shape into flattened disks.
Wrap in plastic, and refrigerate at least 1 hour or overnight.
The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.","url":"https://recipe.bluelayer.org/recipe/26643/pate-brisee"},{"id":"26599","title":"Zucchini Crisp","ingredients":"squash, summer, zucchini, includes skin, raw
lemon juice, raw
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
salt, table
milk, buttermilk, fluid, cultured, lowfat
spices, cinnamon, ground","directions":"Preheat the oven to 375F (190C).
Mix together the zucchini and lemon juice in a large saucepan and cook over medium heat until the zucchini become tender, 28 to 32 minutes.
Stir in the sugar, cinnamon and nutmeg at the last ten minutes.
Add the flour, butter, sugar and salt in a large mixing bowl and mix with a pastry cutter until forms into a crumble and coarse meal.
Pour in the buttermilk and mix well.
Stir in 1/2 cup of the crust mixture into the cooked zucchini.
Place half the remaining crust mixture into a 8 by 8-inch pan coated with cooking spray, pat the crust to evenly cover the pan and bake 10 minutes.
Remove from the oven and reduce the oven temperature to 350F (180C).
Spread the filling evenly over the baked crust.
Arrange the remaining crust mixture on top evenly and pat down.
Sprinkle the cinnamon over and bake until cooked through and golden brown on top, about 35 to 45 minutes.
Let cool on a wire rack for at least 30 minutes.
Serve warm, at room temperature or chilled.","url":"https://recipe.bluelayer.org/recipe/26599/zucchini-crisp"},{"id":"26577","title":"Apple Pie In A Brown Bag Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, cinnamon, ground
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Pastry:Combine the flour, sugar and salt.
Mix the oil and lowfat milk and blend with the flour mix and pat into a 9\" pie plate.
Filling: Combine the sugar, flour and spices and toss with the apples.Put into pie crust.
topping: Mix the flour and sugar and cut in the butter.
pour over top of pie.
Put the pie in a haeavy brown paper bag( not a recycled one) place in center of oven and bake at 350 F for 1 hour 30 min.Remember not to let the bag touch the walls of the oven.
The Bag may produce a small amount of smoke for the first few min.
this has happen each time I have used this recipe.
Just keep a close eye on it as it bakes.
The bag should be folded closed when you put it in the oven.
You\"ll notice which as the pie bakes and the bag heats it will get darker in color- which's normal.
be sure to use oven mits when you open the bag after the pie is baked, there will be a small amount of steam escaping from the bag.","url":"https://recipe.bluelayer.org/recipe/26577/apple-pie-in-a-brown-bag-recipe"},{"id":"26571","title":"Cheeseless Cheese Crackers (Gluten and Dairy Free)","ingredients":"lentils, raw
water, bottled, generic
oil, olive, salad or cooking
salt, table
vinegar, cider
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
wheat flour, white, all-purpose, unenriched","directions":"Combine lentils and water in a pot.
Heat to boiling, then simmer for 20-30 minutes, until water is absorbed.
Mix all ingredients in a blender or food processor until they form a smooth sauce.
The mixture should have the consistency of porridge; you may need to add extra water to get it there.
Preheat oven to 350 degrees.
Transfer mixture to a pastry bag or a cookie press.
Make shapes (I make mostly stars but also alphabet letters) on two cookie sheets that are either nonstick or lined with parchment paper.
The crackers don't spread while baking, so you can put them very close together on the cookie sheet.
Bake for 15 minutes or until just starting to brown.
(I generally swap the positions of the two cookie sheets part-way through to encourage them to cook evenly.
Otherwise the crackers on the bottom cookie sheet end up overcooked.)
At this point the crackers will be soft.
Turn off the oven and allow to remain for 30 minutes or until crisp.
Remove and allow to cool completely.
Store in airtight containiner.","url":"https://recipe.bluelayer.org/recipe/26571/cheeseless-cheese-crackers-gluten-and-dairy-free"},{"id":"26555","title":"Good Eats Royal Icing","ingredients":"egg, white, raw, fresh
vanilla extract
sugars, granulated","directions":"In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy.
Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
Turn speed up to high and beat until mixture forms stiff, glossy peaks.
This should take approximately 5 to 7 minutes.
Add food coloring, if desired.
For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired.
If using storage bag, clip corner.
Store in airtight container in refrigerator for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/26555/good-eats-royal-icing"},{"id":"26553","title":"Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift 6 oz (175g) all-purpose flour and a pinch of salt into a large bowl.
Add 3 oz (85g) chilled, diced butter or margarine.
Lightly stir the butter to coat in the flour.
Quickly and lightly rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Sprinkle in 2 tbsp iced water.
Stir genty to mix.
Use your fingertips to gather the pastry and roll int around to form a ball, handling it as little as possible.
Wrap the pastry ball in plastic wrap and chill for at least 30 minutes before using.","url":"https://recipe.bluelayer.org/recipe/26553/shortcrust-pastry"},{"id":"26494","title":"Family Day Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, brown
cream, sour, cultured
vanilla extract
cream, whipped, cream topping, pressurized","directions":"Preheat an oven to 425 degrees F (220 degrees C).
Lightly grease a baking sheet.
Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
in a mixing bowl.
Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs.
Stir in the brown sugar.
Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened.
Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns.
Pat or roll the dough out into a 1/2 inch thick round.
Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet.
Bake in the preheated oven until golden brown, 18 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/26494/family-day-scones"},{"id":"26489","title":"Czech Pastry Cottage Cheese Kolacky","ingredients":"butter, without salt
cheese, cottage, creamed, large or small curd
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot","directions":"Let butter soften in a bowl.
When very soft mix butter and cottage cheese together.
Add salt and sugar.
Add flour last and mix by hand.
To get dough to the consistency of pie dough.
Put the dough in wax paper in the refrigerator overnight.
If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
Then take it out and divide it into 3 parts.
Take 1 part of the dough and put it on a floured table.
Flatten the dough to a 1/8 of inch thick.
Then take a small juice glass and cut round circle in the dough.
(Put some flour on the rim of the glass if the dough start to stick).
Take your thumb and make a dent in the middle of the dough.
Fill it with apricot or any jam.
Bake at 350 for about 15-20 minutes or until lightly brown.","url":"https://recipe.bluelayer.org/recipe/26489/czech-pastry-cottage-cheese-kolacky"},{"id":"26487","title":"Cream Puff Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"Combine flour, butter and water with a pastry blender.
Press into 9 x 13 x 2 inch pan.
Bring butter and water to a boil.
Remove from heat.
Stir in flour and almond extract.
Beat in Large eggs, one at a time.
Pour over crust.
Bake at 350 degrees for 1 hour.
Drizzle with powdered sugar icing and top with nuts (optional).","url":"https://recipe.bluelayer.org/recipe/26487/cream-puff-bars-recipe"},{"id":"26356","title":"Spanakopita Crackers","ingredients":"butter, without salt
shallots, raw
spinach, raw
spices, nutmeg, ground
spices, pepper, red or cayenne
spices, pepper, black
cheese, goat, soft type
butter, without salt","directions":"These spinach and cheese filled crackers can be made ahead, ready to pop into the oven at show time.
For an even more artistic presentation, tie up with chives.
The phyllo dough can be cut on the diagonal and the edges ruffled up.
In non-stick skillet, melt butter; cook shallots over medium-low heat, stirring often, for 5 minutes or until softened.
Press out excess liquid from spinach and chop finely.
Add to skillet; cook, stirring, over medium heat just until moistened.
Stir in nutmet, cayenne pepper and pepper.
Transfer to bowl; let cool.
Mix in cheese; season with salt to taste.
Press mixture into tiny log shapes.
Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered with a damp cloth.
Brush 1 half of pastry from 1 short end to centre with butter.
Fold over, aligning short ends.
Cut pastry in half crosswise to make 2 pieces.
About 1/2-inch in from long edges on each piece of pastry, place 2 log-shaped mounds of filling.
Roll up each piece loosely from short edge to enclose mounds completely.
Cut pastry between the 2 mounds to separate into 2.
With fingertips, gently press pastry together at each end of mount to form Christmas cracker shape.
Repeat with remaining filling and pastry.
Place on nonstick or lightly greased baking sheet, about 1 inch apart.
Brush with butter.
Bake in 375F (190C) F oven for 7 to 9 minutes or until pastry is golden.","url":"https://recipe.bluelayer.org/recipe/26356/spanakopita-crackers"},{"id":"26323","title":"Whole Wheat Soda Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F. Lightly grease a cookie sheet with nonstick cooking spray and set aside.
In a large mixing bowl, stir flours, soda and sugar together until well-blended.
Cut cold butter into chunks and stir into the dry ingredients.
Break butter into small pieces the size of peas or smaller with a pastry cutter or forks.
(You could also use a stand mixer with the paddle attachment.)
Stir in milk until incorporated.
Drop by the tablespoonfuls onto the prepared baking sheet.
You can make 12 small or 8 to 10 large biscuits.
Bake 1215 minutes or until bottoms are lightly golden brown.
Serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/26323/whole-wheat-soda-biscuits"},{"id":"26257","title":"Blue Corn Dumplings","ingredients":"cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix the blue cornmeal, baking powder and salt thoroughly in a bowl.
Add the shortening and work the ingredients together with a pastry cutter or fork until the mixture resembles coarse meal.
Add enough milk to make a batter of medium consistency, not too thick or too thin.
Drop batter by teaspoonfuls on top of stew or chil in a pot.
Cover the pot tightly and steam the dumplings for 15 minutes.
DON'T PEEK!!
The stew or chile should be kept simmering over medium-low heat during this process.
After 15 minutes, remove lid and serve the stew or chili with the dumplings.","url":"https://recipe.bluelayer.org/recipe/26257/blue-corn-dumplings"},{"id":"26194","title":"Easy Crust Rhubarb Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered","directions":"Mix flour and powdered sugar.
Cut in butter with a pastry blender.
Press mix into a 9 inch pie pan.
Bake 15 min in a moderate oven.
Beat the Large eggs and stir in sugar, salt, and flour.
Fold in rhubarb and spoon into the warm crust.
Bake an additional 35 to 40 min.
Serve slightly hot or possibly cool.","url":"https://recipe.bluelayer.org/recipe/26194/easy-crust-rhubarb-pie-recipe"},{"id":"26171","title":"Short Crust Pastry .","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"sieve flour and salt into a mixing bowl .
Rub in the butter with finger tips until mixture resembles breadcrumbs .
Add sufficient water to make a soft dough ,mixing with a round bladed knife ,which leaves the sides of the bowl clean as the mixture is kneaded together .
Knead until smooth ,wrap in securely in plastic and refrigerate until required .","url":"https://recipe.bluelayer.org/recipe/26171/short-crust-pastry"},{"id":"26145","title":"Sadie's Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
cream, whipped, cream topping, pressurized
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F (230 degrees C).
Whisk together flour, salt, baking soda, cream of tartar, and baking powder.
Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk.
Turn mixture onto a floured surface and knead just a few times to form a moist dough.
Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass.
Place biscuits on an ungreased baking sheet.
Bake in the preheated oven until tops are golden, about 12 minutes.","url":"https://recipe.bluelayer.org/recipe/26145/sadies-buttermilk-biscuits"},{"id":"26141","title":"Pineapple Cherry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
sugars, granulated
salt, table
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
blackberries, raw","directions":"Sift together flour and salt in a mixing bowl.
Cut in shortening with a pastry blender until mixture resembles large coarse crumbs.
Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).
Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other.
Chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10 inch pie dish.
Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
Pour mixture into the empty pie shell, then roll out remaining ball of dough to make top crust.
Crimp and trim edges, then slash the top crust in several places.
Bake in a preheated 375F (190C) oven for 25 to 30 minutes or until golden brown.
Makes 1 to 10 inch pie.","url":"https://recipe.bluelayer.org/recipe/26141/pineapple-cherry-pie"},{"id":"26130","title":"Pizza dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Preheat oven to 500F
Wisk together the flour, sugar and salt.
Add the butter and using a pastry blender or your fingers work the butter into flour mixture until it is mostly incorporated and looks like course sand.
in a large measuring cup or small bowl combine the warm water and instant yeast.","url":"https://recipe.bluelayer.org/recipe/26130/pizza-dough"},{"id":"26052","title":"Blueberry White Chocolate Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
spartan, real semi-sweet chocolate baking chips,
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Combine flour, baking powder, salt and sugar.
Cut butter into small pieces on floured surface.
Add to dry mixture and mix with pastry cutter until crumbly.
Add white chocolate and blueberries and toss with flour mixture.
Add buttermilk and mix until ingredients hold together.
Place dough mixture on floured surface and pat into a 9 X 9 square.
Cut into thirds.
Cut each third into three triangles and place on cookie sheet.
Lightly dust each scone with white sugar.
Bake at 375 for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/26052/blueberry-white-chocolate-scones"},{"id":"26038","title":"Stuffed Baby Baked Potatoes","ingredients":"potatoes, raw, skin
spices, pepper, red or cayenne
oil, olive, salad or cooking
cream, sour, cultured
salad dressing, mayonnaise, regular
spices, thyme, dried
chives, raw
cheese, parmesan, hard","directions":"Heat oven to 400 degrees .
Put potatoes in a saucepan, cover with water, and cook potatoes 10 min or until tender.
Drain and halve.
Scoop out center of each potato.
Mash and mix with red pepper, olive oil, sour cream, mayo, and thyme.
Fill the potato shells with the mashed mixture.
You can use a pastry bag if you want it fancy or you can just use a spoon.
Sprinkle with chives and cheese.
Bake 25 minutes.","url":"https://recipe.bluelayer.org/recipe/26038/stuffed-baby-baked-potatoes"},{"id":"26026","title":"Blueberry Bake from the Recipe4living Website","ingredients":"honey
sugars, granulated
cornstarch
spices, cinnamon, ground
water, bottled, generic
lemon juice, raw
blueberries, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees.
In a large saucepan over medium heat, combine the honey, sugar, cornstarch or arrowroot powder, cinnamon, water and lemon juice.
Mix until smooth.
Add the berries and cook over medium heat for about 10 minutes until thickened.
Combine the pastry flour, baking powder, sugar and baking soda in a medium bowl.
Add in the milk and stir until ingredients are combined.
Pour the filling into a nonstick casserole dish.
By tablespoons, drop the biscuit dough on top of the hot fruit.
Bake in the oven for about 20 minutes until biscuits are slightly browned.","url":"https://recipe.bluelayer.org/recipe/26026/blueberry-bake-from-the-recipe4living-website"},{"id":"26013","title":"My Master Mix (13-Cup Batch)","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
sugars, granulated
shortening, vegetable, household, composite","directions":"Measure all ingredients accurately.
Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
Cut in the shortening with a pastry blender or rub with your hands until it is evenly distributed and the mixture resembles coarse meal.
Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
Be careful not to pack the mix.
Tighten the lids and store at room temperature in a dark place.
Label and date the container.
This mix keeps 4 weeks at room temperatures.
Freeze for longer storage - up to a year.
For recipes using this mix, please see my other My Master Mix recipes.","url":"https://recipe.bluelayer.org/recipe/26013/my-master-mix-13-cup-batch"},{"id":"25971","title":"Crispy Cornmeal Fritters","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder and salt.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
Add the evaporated milk and stir until a dough forms.
Turn the dough out onto a lightly floured work surface and knead just until smooth, about 1 minute.
Cover with plastic wrap and let stand at room temperature for 15 minutes.
On a lightly floured work surface, roll the dough into a thick rope.
Cut the dough into 24 pieces and roll each piece into a 9-inch rope.
Bring both ends together and twist each rope tightly.
In a large saucepan, heat the oil to 350.
Fry the twists, about 8 at a time, until golden all over, 2 to 3 minutes.
Drain on paper towels and serve hot.","url":"https://recipe.bluelayer.org/recipe/25971/crispy-cornmeal-fritters"},{"id":"25970","title":"Buttermilk Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking","directions":"Whisk the flour and salt together in a bowl.
With a pastry cutter, cut the shortening and butter into the flour until the chunks are the size of small peas.
Stir in buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together.
Form the dough into a compact shape.
Divide the dough in half, and shape each half into a ball.
Roll out each pie crust between 2 sheets of parchment paper.","url":"https://recipe.bluelayer.org/recipe/25970/buttermilk-pie-crust"},{"id":"25954","title":"Vegan Avocado Scones Gluten Free","ingredients":"rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
avocados, raw, all commercial varieties
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
vanilla extract
blueberries, raw
sweetener, herbal extract powder from stevia leaf","directions":"NOTES:
If you cannot find brown rice flour you can try equal ratios of gluten free oat or corn flour.
Whole wheat pastry flour could work too if you are not gluten sensitive.
Honey or agave could be used instead of the maple syrup.
You might want to taste the dough to see if it is sweetened to your liking.
These scones are great served with lightly sweetened whipped cream, almond butter, peanut butter, whipped cream cheese, butter or thick Greek yogurt.
METHOD:
Line a cookie sheet with parchment paper or a Silpat liner.
Sprinkle a work surface with some oat or rice flour.
Preheat oven to 350 F with the rack in the middle.
In a medium bowl whisk together dry ingredients.
Put avocado, coconut milk, maple syrup and vanilla extract in a blender or food processor.
Puree until well combined.
Add this avocado puree to the flour mixture.
Combine with a spoon and then fold the dough together with your hands.
Dough will be sticky at first but then it comes together to create a semi-firm ball.
Move dough to the floured work surface, flatten dough into a 1/2 inch thick disk.
Press dried blueberries into the top of the disk.
Cut disk into 8 wedges with a pizza cutter.
Gently transfer the dough wedges to cookie sheet and keep about 1/4 inch or more in between slices.
Bake for about 10-12 minutes until lightly browned on the bottom.
Sprinkle with sweetener of your choice before serving, if desired.","url":"https://recipe.bluelayer.org/recipe/25954/vegan-avocado-scones-gluten-free"},{"id":"25943","title":"Apple Cheddar Cheesy Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, cheddar
water, bottled, generic
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, cheddar","directions":"In a mixing bowl stir together the 1 cup flour and 1/4 teaspoons salt.
Using a pastry blender cut in the shortening and cheese.
Add water a tablespoonful at a time to make crust stirring with a fork to blend.
Roll out and ease into a 9\" pie plate.
Fold and flute edges.
Combine apples, sugar, 1/4 cup flour, cinnamon and salt.Spoon into the pie shell.
Mix cheddar topping ingredients together until crumbly and sprinkle over the apples.
Cover edge of pie with foil and bake at 375* for 25 minutes.
Remove the foil and bake an additional 20-25 minutes or until top is golden and the fruit is tender.","url":"https://recipe.bluelayer.org/recipe/25943/apple-cheddar-cheesy-pie"},{"id":"25835","title":"Apple Crisp","ingredients":"apples, raw, with skin
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
nuts, pecans
sugars, granulated","directions":"Peel, slice, and core apples.
You will need about 6 large apples.
In a bowl, combine the oats, brown sugar, flour and cinnamon.
Using a pastry blender or fork, cut in butter until mixture resembles course crumbs.
Stir in chopped pecans.
Set aside (this will be your topping).
For the filling, in large mixing bowl combine sliced apples and cinnamon-sugar mixture, then gently toss til combined.
Transfer the filling to your 13x9 pan or 4 to 6 ramekins.
Sprinkle the topping over the filling.
Bake in a 350 degree F oven for 30 to 35 minutes.
Serve warm with vanilla ice cream or fresh whipped topping!
Yumm!","url":"https://recipe.bluelayer.org/recipe/25835/apple-crisp"},{"id":"25828","title":"Rum-Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
lemon juice, raw
cream, whipped, cream topping, pressurized
butter, without salt
alcoholic beverage, distilled, rum, 80 proof
spices, cinnamon, ground
vanilla extract","directions":"Combine first 4 ingredients in heavy medium saucepan.
Stir over medium heat until sugar dissolves.
Increase heat; boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes (time will vary depending on size of pan).
Remove from heat.
Pour in cream (mixture will bubble vigorously); stir to blend.
Mix in butter, then rum, cinnamon, and vanilla.
Cool sauce completely.
Divide among ten 4-ounce jars.
Seal and refrigerate.
(Can be made 2 weeks ahead.)","url":"https://recipe.bluelayer.org/recipe/25828/rum-caramel-sauce"},{"id":"25824","title":"Southern Biscuit Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees.
Grease one 12-cup muffin pan (2&1/2-inch size).
In large bowl combine flour, sugar and baking powder.
Cut butter into thin slices and add to dry mixture.
Using a pastry cutter or low speed of your mixer, combine the butter with the dry mixture until it resembles coarse crumbs.
Stir in milk, with a spoon or fork.
Stirring only until flour mixture is moistened.
Batter will be thick and lumpy.
Spoon into muffin cups, dividing evenly between all 12 cups.
Bake for 20 minutes or until tops are golden brown.
When done, remove from muffin pan immediately.","url":"https://recipe.bluelayer.org/recipe/25824/southern-biscuit-muffins"},{"id":"25823","title":"Homemade Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
butter, without salt
salt, table
vanilla extract","directions":"Equipment: A wooden spoon, a large stainless pot (5 liters), a pastry brush, and a small ramekin of extra water.
Have all your ingredients and equipment ready before beginning the cooking process.
This goes quickly, so you need to be ready.
Add the sugar and listed amount of water to your pot.
Cook over medium to medium-high heat until the sugar begins to boil.
Use your pastry brush dipped in the extra water to clean any sugar crystals from the side of the pot.
Do not stir it!
Let the sugar boil and change color.
Gently swirl your pan to stir, but only very occasionally.
Once the sugar turns a golden amber color, remove from heat.
Immediately stir in your cream with a wooden spoon.
The mixture will bubble violently, so be careful!
This is also why we use a large pot.
Stir in the butter, salt, and vanilla next.
The caramel will be a little thin, but thickens upon standing.
If the sugar seizes at all when the cream is added, you can return the pot to medium heat and continue stirring until all the sugar dissolves.
Cool the caramel sauce to room temperature, and then refrigerate up to two weeks.","url":"https://recipe.bluelayer.org/recipe/25823/homemade-caramel-sauce"},{"id":"25715","title":"Raspberry Crisp","ingredients":"raspberries, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
sugars, brown
butter, without salt","directions":"Preheat oven to 350; grease a 9-inch square baking dish.
In a bowl, toss the raspberries, 3 tablespoons flour, and sugar together; spoon mixture into prepared baking pan.
In a large bowl, combine the oats, brown sugar, and 1/3 cup flour; cut in the butter, using a pastry blender, until the mixture is crumbly.
Sprinkle crumb mixture over fruit.
Bake for 25-30 minutes or until top is golden brown.","url":"https://recipe.bluelayer.org/recipe/25715/raspberry-crisp"},{"id":"25674","title":"Always Perfect Pie Crust or Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
cream, sour, cultured
vinegar, distilled","directions":"In a very large bowl combine flour, sugar, salt and baking powder.
Cut in butter leaving pea sized chunks.
In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute.
Stop!
Make sure dough is slightly crumbly.
Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand).
DO NOT OVER MIX- the finished dough should break, not stretch.
Gently knead in bag to bring dough together.
Form into discs.
Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month.
Thaw overnight in refrigerator if frozen.","url":"https://recipe.bluelayer.org/recipe/25674/always-perfect-pie-crust-or-pastry"},{"id":"25668","title":"Jeanie's Crumb Topped Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
cocoa, dry powder, unsweetened
spices, nutmeg, ground
spices, cloves, ground
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"For the buttermilk, you can also place 1 TBS.
vinegar into a one cup measure.
Add milk to the one cup line.
Let mixture sit for 10- 15 minutes.
It will curdle, that's okay!
Mix together flour and sugar.
Cut butter into this, using pastry blender until butter is in small pea size pieces.
(I sometimes use a fork and knife to mix!
).
Reserve 1 cup of this flour mixture and set aside.
Into remaining flour/ butter mixture, measure baking powder, soda, salt, cinnamon, nutmeg and cloves.
Mix well.
Add buttermilk and mix well again.
Batter will be thin, like water.
Pour into greased, 9x9 baking pan.
Sprinkle the reserved 1 cup flour/butter mixture on top.
Sprinkle chocolate chips and pecans over all.
Bake 350* for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/25668/jeanies-crumb-topped-coffee-cake"},{"id":"25657","title":"Double Peanut Butter Cookies II","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
peanut butter, smooth style, without salt
honey
yogurt, greek, plain, nonfat
peanut butter, smooth style, without salt","directions":"Sift together the whole wheat flour, pastry flour, baking powder and salt, set aside.
In a medium bowl, stir together the vegetable oil, 2 cups of peanut butter, honey and yogurt until smooth.
Add the dry ingredients and mix by hand until well blended.
Shape into a roll that is 2 inches in diameter, wrap and chill until firm.
Preheat oven to 350 degrees F (175 degrees C).
Unwrap the roll of dough, and slice into 1/4 inch slices.
Place half of the cookies onto unprepared baking sheets.
Spread 1/2 teaspoon of peanut butter onto the center of each cookie on the sheets, cover with the remaining cookie rounds, and seal edges tightly with a fork.
Bake for 10 to 12 minutes in the preheated oven.
Remove cookies from baking sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/25657/double-peanut-butter-cookies-ii"},{"id":"25586","title":"Double Crust Pastry Pie Shell Recipe","ingredients":"salt, table
oil, canola
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Combine oil and water and whip with fork.
Mix with dry ingredients.
Divide into 2 sections and roll into pie shells.","url":"https://recipe.bluelayer.org/recipe/25586/double-crust-pastry-pie-shell-recipe"},{"id":"25544","title":"Dreamy Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
cranberries, dried, sweetened
cream, fluid, heavy whipping","directions":"Adjust oven rack to middle position and heat oven to 425F.
Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade.
Whisk together or pulse six times.
If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
Stir in currants.
If using food processor, remove cover and distribute butter evenly over dry ingredients.
Cover and pulse 12 times, each pulse lasting 1 second.
Add currants and pulse one more time.
Transfer dough to large bowl.
Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
Form scones by patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up.
You can also make a round and cut it into 8 wedges before baking it.
Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes.
Cool on wire rack for at least 10 minutes.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/25544/dreamy-cream-scones"},{"id":"25481","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
spices, pepper, black
butter, without salt","directions":"Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
Combine the flour, baking powder, baking soda and salt in a large bowl.
Combine until the ingredients are incorporated.
Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal.
Add the buttermilk and gently mix until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter.
Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick.
Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits.
Press together the scraps of dough, and repeat the process.
Place the biscuits on the prepared baking sheet.
Brush the tops with cream and sprinkle with the black pepper.
Bake the biscuits until lightly golden brown, 12 to 15 minutes.
Brush the tops with the melted butter.
Cool on a baking rack.","url":"https://recipe.bluelayer.org/recipe/25481/buttermilk-biscuits"},{"id":"25475","title":"Empanada Dough","ingredients":"wheat flour, white, all-purpose, unenriched
lard
salt, table
water, bottled, generic","directions":"Mix the salt and flour in a large bowl.
Rub the lard into the flour mixture with the tips of your fingers until it begins to resemble pea-sized pebbles.
Next, add the ice water and mix until just combined.
Press into a 6 inch disk and wrap in plastic.
Chill in the refrigerator for at least one hour.
When you are ready to prepare the empanadas, pre-heat the oven to 400 degrees.
Remove the dough from the refrigerator and cut the disk into 4 chunks.
Flour your work surface and roll one out with a floured rolling pin until it is 1/8 of an inch thick.
You should be able to cut 6 four-inch rounds out of each (freehand with a sharp paring knife if you don't have a pastry cutter).
Place a small amount of cold filling in the middle of each round, brush the edges with a bit of egg wash, fold into a half-moon, and crimp as desired -- some people fold the edges decoratively while others simply crimp with the tines of a fork.
Place the prepared empanadas on a parchment-lined baking sheet and place into the preheated oven.
Bake for 20-25 minutes or until the crust is blistered and well-browned.","url":"https://recipe.bluelayer.org/recipe/25475/empanada-dough"},{"id":"25412","title":"Easy Bake Oven Children's Chocolate Frosting","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
shortening, vegetable, household, composite","directions":".In a medium bowl, combine powdered sugar, powdered milk and cocoa powder.
(Sift cocoa if lumpy.)
With a pastry blender, cut in the shortening.
Spoon about 1/3 cup of mixture into each of 9 small containers or ziploc
bags and seal tightly.
Label with date and contents.
Store in a cool dry place.
Use within 12 weeks.
Makes 9 packages Children's Chocolate Frosting.
To Use:
1 pkg.
Children's Chocolate Frosting Mix 3/4 teaspoon water
Combine frosting mix and water.
Stir with a spoon until smooth.
Makes about 1/4 cup.","url":"https://recipe.bluelayer.org/recipe/25412/easy-bake-oven-childrens-chocolate-frosting"},{"id":"25404","title":"V's Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly.
Sprinkle with water; blend until mixture holds together.
Add 1 additional tablespoon water as needed.
Shape dough into ball; place on lightly floured surface.
Roll out dough to 1/8 inch thickness.
Line pie plate with pastry.
Trim around perimeter for a 1-inch overhang to fold under and crimp as desired.
Note: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.","url":"https://recipe.bluelayer.org/recipe/25404/vs-homemade-pie-crust"},{"id":"25390","title":"Riebeles (Swiss Fried Cornmeal Cakes)","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt","directions":"Using a pastry brush, spread the softened butter on the bottom and sides of an 8\"x6\" or 9\"x6\" shallow baking dish.
Set aside.
Place milk, water and oil in a heavy 3-4 quart saucepan.
Bring to a boil over high heat.
Add cornmeal in a slow, thin stream, stirring constantly, so that liquid continues to boil as cornmeal is absorbed.
Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until mixture is so thick that spoon will stand unsupported in center of pan.
Spoon into buttered dish while hot, spreading it out and smoothing the top with a spatula.
Cover and refrigerate at least 6 hours, or overnight.
Using a pastry wheel or sharp knife, cut the chilled cornmeal into 2\" squares and gently lift them out of the dish with a small metal spatula.
Melt 2 tablespoons of butter in a large, heavy skillet over moderate heat.
Add 4 or 5 of the cornmeal cakes to the pan and brown for 2-3 minutes on each side, turning gently with a spatula.
Repeat with remaining cakes, adding more butter if necessary.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/25390/riebeles-swiss-fried-cornmeal-cakes"},{"id":"25292","title":"Alaska Wild Blueberry Peach Crisp","ingredients":"blueberries, raw
peaches, yellow, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
nuts, pecans","directions":"Preheat oven to 375 deg.
Wash blueberries right before using and drain.
Combine blueberries with chopped peaches.
Toss with sugar or Splenda and flour.
Place in the bottom of 9x13 or large casserole dish.
In a separate bowl, combine oats, brown sugar, flour and cinnamon.
Cut in butter using pastry blender or two forks until mixture resembles peas.
Gently mix in pecans or granola.
Top fruit in casserole dish with the oats/brown sugar topping.
Bake in oven for 45 minutes or until peaches are tender and topping is golden and crunchy.
Serve warm with cream or whipped topping if desired.","url":"https://recipe.bluelayer.org/recipe/25292/alaska-wild-blueberry-peach-crisp"},{"id":"25276","title":"Apple Crisp","ingredients":"apples, raw, with skin
water, bottled, generic
spices, cinnamon, ground
spices, nutmeg, ground
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Spread apples evenly into an 8x8x2 inch pan.
Sprinkle with water, cinnamon and nutmeg (spices are to taste).
Mix sugar, flour and butter together.
With pastry blender, two forks or your fingers, mix until crumbly.
Spread crumb mixture over apples Bake, uncovered about 40 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/25276/apple-crisp"},{"id":"25152","title":"Maple, Caramel, and Macadamia Nut Tart","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
vanilla extract
water, bottled, generic
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
butter, without salt
syrup, maple, canadian
vanilla extract
nuts, macadamia nuts, raw
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
syrup, maple, canadian
vanilla extract
sugars, granulated","directions":"For the crust: mix flour, sugar, cinnamon and salt in bowl.
Cut butter in until fine
Mix in vanilla and enough ice water by tablespoons until it can be formed into a ball; cover in plastic wrap and refrigerate until firm (approximately 2 hours).
Preheat oven to 400F.
Roll chilled dough out to 12 inch round and transfer to 9 inch tart pan with removable bottom, pressing dough gently into pan and trimming it so it has about 1/2 inch overhang.
Fold overhang in and press, forming a high-standing, double thick edge.
Pierce all over with a fork and bake until sides are set (about 20 minutes).
Pie weights may be used, if desired.
If weights are used, remove at this time.
Reduce the heat to 375F, return crust to oven and bake another 12 minutes.
For the filling: Combine sugar and water in a heavy saucepan.
Stir over medium low heat until sugar dissolves; increase heat and boil without stirring about 7 minutes or until caramel is a deep amber color, occasionally brushing down sides of pan with a wet pastry brush.
Reduce heat to medium, add cream and stir until smooth.
Add butter, syrup and vanilla and stir until well blended.
Mix in nuts and pour mixture into crust Bake until the filling bubbles, about 15 to 20 minutes.
Remove from oven and cool completely on wire rack.
Melt white chocolate in microwave and drizzle decoratively over top of tart.
For the Maple Whipped Cream: Place cream in a chilled bowl and add syrup and vanilla.
Beat until soft peaks form and slowly add sugar, beating until desired consistency.
Serve tart with whipped cream.","url":"https://recipe.bluelayer.org/recipe/25152/maple-caramel-and-macadamia-nut-tart"},{"id":"25097","title":"Pepperoni Pizza Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
spices, garlic powder
butter, without salt
pepperoni, beef and pork, sliced
cheese, mozzarella, low sodium
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F. Line a sheet tray with parchment paper and set aside.
In a large bowl, combine all dry ingredients.
Stir in butter and break into small pieces using a pastry cutter.
Cut pepperoni into smaller pieces and stir into dry ingredients with the mozzarella and cheddar cheeses.
Stir in milk until all ingredients have moistened completely.
Sprinkle a piece of wax paper liberally with flour.
Scrape dough onto the wax paper and top with more flour.
Place another piece of wax paper over the top and squish the dough down to be 1 1/2 to 2 inches in thickness.
Carefully remove the wax paper.
Cut like a pie into 8 pieces and place onto parchment paper.
(If you dont sprinkle the bottom well with flour, the dough will stick, so be aware!)
Bake for 1520 minutes or until scones are golden brown.
Serve warm with marinara sauce.","url":"https://recipe.bluelayer.org/recipe/25097/pepperoni-pizza-scones"},{"id":"25082","title":"Caramel Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
butter, without salt
oil, corn, peanut, and olive
apples, raw, with skin
apples, raw, with skin
syrup, maple, canadian","directions":"Preheat oven to 375.Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
Add peanut brittle; toss well.Combine apples and syrup in a bowl; toss well.
Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole.
Sprinkle with crumb mixture.
Bake at 375 for 45 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/25082/caramel-apple-crisp"},{"id":"25030","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F,.
Sift dry ingredients together.
Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
Form a well in center of flour and pour buttermilk in.
Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
When it comes away from sides without sticking too bad, it's ready.
Otherwise, work in a little more flour.
Place dough on floured surface and knead 5-6 times.
Do not knead too much or dough will become tough.
Roll or pat out to about 1/2\" thickness and cut with biscuit cutter or floured glass.
Place biscuits on ungreased cookie sheet.
Bake at 450 degrees F.
for 8-12 minutes or until light golden.
Brush tops with melted butter, if desired.
Serve warm with sausage gravy or butter and preserves, if desired.","url":"https://recipe.bluelayer.org/recipe/25030/buttermilk-biscuits"},{"id":"24973","title":"Any Season Fruit Crumble","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"Position a rack in the middle of the oven.
Preheat the oven to 350F.
Put the apples in a glass or ceramic baking container with a 2 1/2-quart capacity.
Either an 8- or 9-inch square baking dish or a 9 1/2- to 10-inch diameter round pie dish, both with 1 3/4- to 2-inch high sides, works well.
Mix the sugar and cinnamon together in a small bowl.
Sprinkle the sugar mixture and lemon juice over the apples.
Stir the mixture to combine the ingredients, spreading them in an even layer in the baking dish.
Set aside.
Put the flour, sugar, and salt in a large bowl and use a large spoon to stir them together.
Add the butter pieces, stirring to coat them with the flour.
Rub the butter pieces and flour between your thumb and fingertips or cut them together with a pastry blender until coarse crumbs form that are about 1/2 to 3/4 inch in size, there is no loose flour, and the mixture looks pale yellow rather than white.
Spread the crumbs evenly over the apple mixture.
Bake about 40 minutes until the crumb topping is golden but with a few spots of light brown, and the apples are tender when tested with a toothpick.
Let the crumble cool about 15 minutes before serving.
Spoon the warm crumble onto individual plates and serve with a scoop of vanilla ice cream, if desired.
The crumble can be baked a day ahead, cooled, covered, and stored at room temperature.
Warm it, uncovered, in a preheated 250F oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/24973/any-season-fruit-crumble"},{"id":"24906","title":"Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"The dough for these biscuits is dropped into muffin tins instead of onto a baking sheet, but their final shape is still like that of traditional drop biscuits.
Preheat oven to 450 degrees.
Lightly spoon flour into dry measuring cups, level with a knife.
Combine flour, baking powder, sugar, and 1/2 teaspoon salt in a bowl, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add milk, stir just until moist.
Spoon batter in 12 muffin cups coated with cooking spray.
Bake at 450 degrees for 12 minutes or until golden.
Remove from pan immediately, place on a wire rack.
Store any leftover biscuits in a zip loc plastic bag.
To reheat in oven, wrap in foil.","url":"https://recipe.bluelayer.org/recipe/24906/drop-biscuits"},{"id":"24898","title":"Master Recipe for Biscuits and Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
butter, without salt","directions":"Heat oven to 350 degrees.
Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
Toss dry ingredients together in a large bowl.
Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour.
Make a well in the center of the bowl and pour in cream.
Mix ingredients together by hand until a shaggy dough is formed.
(The mixture may seem drier than typical biscuit dough.)
Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
Pat dough into a 3/4- to 1-inch-thick rough rectangle shape.
Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly.
Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares.
Place them on the baking sheet, spaced out.
Brush tops with melted butter.
Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through.
Let cool slightly on the baking sheet.
Serve warm or at room temperature.
Eat within 24 hours.","url":"https://recipe.bluelayer.org/recipe/24898/master-recipe-for-biscuits-and-scones"},{"id":"24838","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix dry ingredients in a large bowl.
Add shortening.
Use vegetable shortening or lard.
Or use a combination of half lard half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned way and use your hands.
Next add warm water a little at a time until your dough is soft and not sticky.
You do not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form about 12 small dough balls.
Let them rest for at least 10 minutes, longer if you like.
This is a good time to heat up the griddle.
You will want to set it at medium to high heat.
If it is too hot the tortillas will cook too fast.
Now you can roll out the dough with your rolling pin.
It is a good idea to.
dust each ball with a little flour just before you roll them out.
Lay the rolling pin in the center of the dough ball and roll up, center and roll down.
It is good to lift the dough and turn it.
Again, rolling pin in the center and roll.
Roll them out fairly thin.
Lay your tortilla on the hot griddle.
It takes just a few seconds to cook.
Flip to the other side.
When they are done it should have lots of nice brown speckles.
Place them in a towel.
If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!","url":"https://recipe.bluelayer.org/recipe/24838/homemade-tortillas"},{"id":"24768","title":"Cocoa Slices","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
cornstarch
salt, table
butter, without salt
water, bottled, generic
vanilla extract","directions":"Lightly spoon flour into dry measuring cups and measuring spoons; level with a knife.
Combine flour and the next 4 ingredients (through salt) in a medium bowl, stirring well with a whisk.
Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine 1/3 cup ice water and vanilla; drizzle over flour mixture, 1 tablespoon at a time, tossing with a fork until moist.
Place dough on plastic wrap; shape dough into a 12-inch log.
Wrap tightly in plastic wrap; chill at least 1 hour or until dough is firm.Preheat oven to 350.Unwrap dough log.
Cut dough log into 24 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper.
Bake at 350 for 15 minutes or until cookies are set.
Cool cookies on pans 5 minutes.
Remove cookies from pans, and cool completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/24768/cocoa-slices"},{"id":"24725","title":"Marble Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
candies, semisweet chocolate","directions":"Heat oven to 425F.
Grease large baking sheet.
In large bowl, combine flour, sugar, baking powder, salt and baking soda.
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Remove 1 1/4 c.
flour mixture to medium-size bowl.
In small bowl, combine buttermilk and vanilla.
In cup, combine 1/4 c.
buttermilk mixture and chocolate.
Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until mixture clings together and forms a soft dough.
Add chocolate mixture to the1 1/4 c.
flour mixture and stir with fork until it forms a soft dough.
Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces.
Dot 3 chocolate pieces over surface of plain dough.
Fold dough over and dot with remaininng 3 pieces; knead gently 5-6 times to marbelize dough.
Divide dough in half.
With lightly floured rolling pin, roll one half into a 7\" round.
Cut into 4 wedges.
Repeat with remaining half of dough.
Place scones, 1\" apart, on greased baking sheet.
Pierce tops with tines of fork.
Bake scones 15-18 min.
or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/24725/marble-scones"},{"id":"24705","title":"Tarte Tatin","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
apples, raw, with skin
lemon juice, raw
sugars, granulated
butter, without salt","directions":"To make the dough, in the bowl of a food processor, combine the flour, sugar and salt and pulse twice.
Add the butter and pulse until pea-size crumbs form, 10 to 12 pulses.
Add the ice water and pulse until the mixture just comes together, 10 to 12 pulses.
Transfer the dough to a work surface and shape into a disk.
Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.
Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the dough into a round about 1/4 inch thick.
Lift and turn the dough several times as you roll to prevent sticking, and dust the surface and the rolling pin with flour as needed.
Trim the dough into a 10-inch round and place on the prepared baking sheet.
Refrigerate until ready to use.
Preheat an oven to 425F
To make the filling, in a bowl, stir together the apples, lemon juice and 1/2 cup of the sugar.
Transfer to a colander and let stand for 20 minutes.
In a 9-inch ovenproof saute pan over medium-high heat, melt the butter.
Add the remaining 1 cup sugar and stir with a wooden spoon until combined.
Cook, stirring occasionally, until the mixture becomes a bubbly caramel brown, 10 to 15 minutes.
Stir briskly for a few seconds if the butter separates from the caramel.
Remove the pan from the heat.
Arrange the apple slices in the pan so they are overlapping and are fanned out.
Set the pan over medium heat and cook until the apples are tender, about 20 minutes, pressing down on them occasionally so the juices bubble up around the fruit.
Remove the pan from the heat and set on a baking sheet.
Place the pastry on top of the apples and trim the edges, leaving a 1-inch overhang.
Tuck the overhanging pastry into the sides of the pan.
Cut 4 steam vents in the top of the pastry.
Bake until the top of the crust is golden, about 20 minutes.
Remove the pan from the oven and let stand for 5 minutes.
Using a pot holder, gently shake the pan from side to side to loosen the apples.
Place a plate or cake stand over the pan and quickly invert the pan and plate together.
Lift off the pan, letting the syrup drip over the tarte tatin.
Let cool for at least 30 minutes before serving.
Cut the tarte tatin into slices and serve with salted caramel ice cream.","url":"https://recipe.bluelayer.org/recipe/24705/tarte-tatin"},{"id":"24700","title":"Chocolate Curls","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Chop bittersweet chocolate and in a double boiler or small metal bowl set over a saucepan of barely simmering water heat until melted.
With a metal spatula spread melted chocolate onto a baking sheet (not non-stick) as thinly and evenly as possible.
Cool chocolate until firm to the touch but not hard.
(Alternatively, chill melted chocolate on sheet; if it becomes too hard let it soften slightly at room temperature.)
With a pastry scraper or metal spatula held at an angle scrape chocolate slowly from sheet, letting it curl.
Carefully transfer curls as formed to a plate lined with waxed paper.
Make more curls with milk chocolate in same manner.
Chocolate curls may be made 1 day ahead and chilled, loosely covered.","url":"https://recipe.bluelayer.org/recipe/24700/chocolate-curls"},{"id":"24698","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450 degrees and place the rack in the middle position.
Combine the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk together.
(Ingredients 1-5 may be placed in a food processer and pulsed 4-5 times to mix.
).
Add pieces of butter and shortening and, using a pastry blender or fork, cut into the dry ingredients until the pieces are about the size of small peas and evenly distributed.
If using a food processor, pulse about 15 times, until the mixture resembles coarse meal.
Stir in the buttermilk, mixing with a spatula until the dough comes together in a rough ball.
Turn the dough out onto a lightly floured surface and knead gently and briefly, no longer than 30 seconds, until the dough appears uniform.
With a rolling pin, roll out the dough to about 1 inch thick.
I allow the form to sit for about 5 minutes to allow the glutens to interact so cutting is easier.
Dip a 2 2 1/2-inch biscuit cutter in flour, then press straight down through the dough, without twisting (which makes the biscuit tough).
Place the dough round upside-down on an ungreased baking sheet.
Gather the scraps into another inch-thick piece and cut more rounds until all the dough is used.
Bake for 5 minutes, then reduce the heat to 400 degrees and bake for another 10 minutes, until golden brown.
Serve immediately.
Note: My picture is of one baked from frozen in a toaster oven.
Note: I prepare the dough then place the individual biscuits on a baking sheet covered with a sheet of wax paper then freeze.
Afterwhich, I wrap the individual frozen biscuits in wax paper and place in a ziplock bag, squeezing out the excess air for later use.
These may be baked frozen; increase baking time.","url":"https://recipe.bluelayer.org/recipe/24698/buttermilk-biscuits"},{"id":"24661","title":"Cranberry and Caramel Date Bars","ingredients":"cranberries, dried, sweetened
sugars, granulated
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking soda
butter, without salt
dates, deglet noor
nuts, walnuts, english
ice creams, vanilla","directions":"Preheat oven 350F.
In bowl, combine cranberries and 2 tablespoons sugar.
In a bowl, combine 2 cups flour,oats,remaining 1/2 cup sugar, brown sugar and soda.
Add butter and mmx well (pastry blender works well).
Reserve 1 cup crumb mixture.
Press remainder firmly on bottom of 13x9-inch baking pan.
Bake 15 minutes.
Sprinkle dates, walnuts and cranberry mixture over crust.
Mix caramel topping and remaining 1/3 cup flour; Spoon over fruit and walnuts.
Top with reserved crumb mixture.
Bake 20 minutes or until lightly brown.
Cool.
Cut into bars.","url":"https://recipe.bluelayer.org/recipe/24661/cranberry-and-caramel-date-bars"},{"id":"24633","title":"Rachael Ray's Bon Bon S'mores","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
molasses
cream, whipped, cream topping, pressurized
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350.
In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt.
Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes.
Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes.
Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap.
Refrigerate until firm, about 15 minutes.
Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick.
Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough).
Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes.
Let the cookies cool completely on a rack, then break them apart into squares.
Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
Place the chilled graham squares on a work surface and turn them bottom side up.
Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together.
Freeze until firm, about 30 minutes.
In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes.
Stir until smooth; let rest until cool to the touch.
Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat.
Place each bonbon on a parchment paper lined baking sheet and freeze until firm, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/24633/rachael-rays-bon-bon-smores"},{"id":"24624","title":"Menonite Pastry","ingredients":"lard
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"1/ Place lard in bowl and pour hot water over it an stir till melted.
2/ Add dry ingreadients and blend by hand.
Refrigerate till ready to use.","url":"https://recipe.bluelayer.org/recipe/24624/menonite-pastry"},{"id":"24621","title":"Memes Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 500F.
In a bowl, combine the flour, baking powder, and salt.
Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal.
Pour in the buttermilk, and gently mix until just combined.
Turn the dough out onto a lightly floured surface.
Knead lightly, using the heel of your hand to compress and push the dough away from you, then fold it back over itself.
Give the dough a small turn and repeat 8 or so times.
(Its not yeast bread; you want to just barely activate the gluten, not overwork it.)
Using a lightly floured rolling pin, roll the dough out 1/2 inch thick.
Cut out rounds of dough with a 2 1/4-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
Place the biscuits on an ungreased baking sheet or in an 8- by 2-inch round cake pan.
If the biscuits are baked close together the sides will be moist.
If the biscuits are baked further apart, the sides will be crisp.
Bake until golden brown, 8 to 10 minutes.
Transfer to a rack to cool just slightly.
Serve warm.
If I dont feel like rolling out biscuits, or just want a different texture, I tweak the recipe by adding more buttermilk to the dough and make drop biscuits: use 3 cups of flour2 for the dough and 1 cup placed in a bowl to shape the dough into biscuits.
Increase the buttermilk to 2 cups.
The dough will be very wet and resemble cottage cheese.
To form the biscuits into balls, scoop up some dough with a large ice cream scoop; place the dough balls in the bowl with the 1 cup of flour.
Working one at a time, roll the balls to coat in flour, then set in an ungreased 8- by 2-inch round cake pan.
The baking time will be the same as for cut biscuits.","url":"https://recipe.bluelayer.org/recipe/24621/memes-biscuits"},{"id":"24548","title":"Shortbread Crust For Strawberry Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Sift flour and sugar together into mixing bowl.
With pastry blender, cut in butter till mix resembles cornmeal.
Refrigerate30 min.
Then press firmly into 9 inch pie pan.
Bake at 425 degrees for 10-12 min.
Cold to room temperature.","url":"https://recipe.bluelayer.org/recipe/24548/shortbread-crust-for-strawberry-pie-recipe"},{"id":"24530","title":"Brown Sugar Fudge","ingredients":"sugars, granulated
sugars, brown
cream, fluid, heavy whipping
molasses
spartan, real semi-sweet chocolate baking chips,
butter, without salt
vanilla extract
nuts, walnuts, english","directions":"PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan.
Grease and if necessary, line a 5 X 10-inch pan.
Fill glass with ice cubes and water and the sink with 1/2 inch of cold water.
Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan.
Increase the heat to medium and bring to a boil.
Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible.
Introduce the prewarmed thermometer.
Reduce the heat while keeping the fudge at a boil.
Stir no more than necessary.
Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy.
Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115 1/2 degrees C.).
Shock by placing the saucepan in the cold water in the sink.
Seed by adding, without stirring, the vanilla.
Then allow to cool.
Stir when luke warm and \"skin\" forms on the top (110 degrees F. (43 1/2 degrees C.)).
Return the thermometer to its hot water bath to soak clean.
Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor.
Pause frequently to allow the fudge to react.
Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen.
If mixing by had, the fudge will \"snap\" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped.
Add the optionals ( 1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies.
Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature.
YIELD: 1 pound of fudge.
Recipe is easily doubled and can be frozen.","url":"https://recipe.bluelayer.org/recipe/24530/brown-sugar-fudge"},{"id":"24528","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 475 degrees F.
Sift the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt into a large bowl.
Using your fingers or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size.
Add the buttermilk to the flour mixture and, with your hands or a rubber spatula, stir just until the milk and flour come together to form a dough.
Sprinkle some of the all-purpose flour on a work surface and place the dough on top of the flour.
Using your hands, press the dough into a 1/2-inch-thick disk about 8-inches in diameter.
Using a 3-inch round cutter dusted with flour, cut out dough rounds.
Be sure to press straight down when cutting the dough (a twisting motion will prevent the dough from rising).
You will need to reform the scraps of dough to make 8 biscuits.
Do this by pushing the scrap pieces together and pressing them into a 1/2-inch-thick disk.
Place the biscuits on a small sheet pan and brush the tops with the 2 tablespoons melted butter.
Bake in the oven for 10 to 12 minutes, or until golden brown.
Allow to cool briefly.","url":"https://recipe.bluelayer.org/recipe/24528/buttermilk-biscuits"},{"id":"24496","title":"Homemade Strawberry Fruit Leather","ingredients":"strawberries, raw
lemon juice, raw
sugars, granulated","directions":"Place some plastic over a rimmed sheet tray and brush it with olive oil.
Dice strawberries into small pieces and put them in a pit with a bit of water.
Add a squirt of lemon juice and stew them, mostly covered, until very soft and mushy.
Allow fruit to cool slightly, then transfer fruit to a blender and blend until mostly smooth.
Taste, add sugar as necessary, and blend again.
(Don't add too much sugar - the leather will become sweeter as it cooks anyway!
).
Pour the mixture onto the plastic-covered tray and use a spatula to spread evening over the tray to 1/8-1/4 inch thickness.
Preheat oven to 150 degrees (you may have to crack the oven door to keep the temperature that low).
Place tray in oven and leave for 6-8 hours.
Invert the fruit leather onto another baking sheet covered in plastic or silicon baking pad, and oil, and remove the first lining.
Place in the oven for another 6-8 hours.
If it becomes too brittle at any point, simply brush on water with a pastry brush to rehydrate it.
Cool the sheet tray and cut the fruit leather into desired sizes.
Dust with corn starch to prevent sticking, cover in plastic and store in a cool place in a sealed container.","url":"https://recipe.bluelayer.org/recipe/24496/homemade-strawberry-fruit-leather"},{"id":"24470","title":"Cassata Gelata I (molded Ice Cream)","ingredients":"ice creams, vanilla
ice creams, chocolate
ice creams, vanilla
cream, fluid, heavy whipping
sugars, powdered
nuts, hazelnuts or filberts
pascha, organic bitter-sweet dark chocolate chips,","directions":"Soften the chocolate ice cream.
Coat the inside of a two-quart bowl (stainless steel is the easiest) with the chocolate ice cream.
Place the bowl in the freezer and allow the chocolate layer to harden.
While the chocolate is hardening, soften the vanilla ice cream.
When the chocolate layer is frozen, take the bowl from the freezer and coat the inside with the vanilla ice cream.
Replace the bowl in the freezer and take out the pistachio ice cream and let it soften.
When the vanilla ice cream is hard, take out the bowl and coat the inside with the pistachio ice cream.
Replace in the freezer.
Whip one cup of the cream with two tablespoons of the sugar.
Fold the nuts into the cream mixture and place the cream/nut mixture into the center of the bowl.
Replace it in the freezer while you whip the remaining cream and sugar.
When you're ready to serve, remove the bowl and unmold the ice cream onto your serving platter.
If it doesn't come out easily, dip the bowl into warm water and try again; it should come right out.
Now cover the ice cream 'mound' with whipped cream.
If you want it make it fancy, put some whipped cream into a pastry bag and make rosettes around the edge and on top.
With a vegetable peeler, shave off curls of the chocolate and garnish the platter.
Bring a cake server and a pitcher of warm water to the table.
Dip the server in the water and slice servings of the cassata.","url":"https://recipe.bluelayer.org/recipe/24470/cassata-gelata-i-molded-ice-cream"},{"id":"24449","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
butter, without salt","directions":"Stir together first four ingredients in a large bowl Cut 1/4 cup butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface and pat or roll to 1/2 inch thickness; cut with a 2 1/2 inch round cutter.
Place 2 tbsp butter in a 10 1/2 inch cast iron skillet.
Place skillet in 350 degree oven 5 minutes or until butter melts.
Remove skillet from oven, and add biscuits.
Bake at 350 degrees for 20 minutes or until golden.
Brush biscuits with 2 tbsp melted butter.","url":"https://recipe.bluelayer.org/recipe/24449/buttermilk-biscuits"},{"id":"24411","title":"Apple Cheese Crisp Recipe","ingredients":"apples, raw, with skin
spices, cinnamon, ground
lemon juice, raw
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
butter, without salt
cheese, cheddar","directions":"Heat oven to 375 degrees F. Place apples in ungreased 2-qt casserole.
Sprinkle with cinnamon and lemon juice.
Lightly spoon flour into measuring c..
In a medium bowl, combine flour, rolled oats, and brown sugar.
Using pastry blender or possibly fork, cut in butter till crumbly.
Sprinkle crumb mix proportionately over fruit.
Bake at 375 degrees F. for 25 to 35 min or possibly till apples are tender.
Top with cheese; bake an additional 2 to 3 min or possibly till cheese melts.
Serves 12.","url":"https://recipe.bluelayer.org/recipe/24411/apple-cheese-crisp-recipe"},{"id":"24401","title":"Greek Pita Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the yeast and sugar in a small bowl.
Add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment.
Dissolve the salt in the remaining warm water.
Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
With your hands, blend it into a dough.
You may need a bit more or less water depending on your flour.
Knead the dough in the bowl with your fists for 10-15 minutes or until smooth.
Pour the oil over the dough and knead it again until the oil is absorbed.
Cover the dough in the bowl with a towel and set in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
Preheat oven to 350 degrees.
Cut pieces of dough, egg-size or larger, depending on the size of the pita desired.
Shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4\" thickness.
Set 2 or 3 pitas on a lightly oiled cookie sheet and bake them on the lower rack 2-3 minutes each side.
Bake longer for pita pockets.
Susie's note: Pitas should be white and soft.
Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
When you are ready to use them, heat a bit of oil in a skillet and fry them a minute or so on each side, or until golden brown.
Use them immediately, because they get hard when they dry out.","url":"https://recipe.bluelayer.org/recipe/24401/greek-pita-bread"},{"id":"24388","title":"Plain Good Butter Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour then measure.
Add b. powder and salt and sift again.
Cut in the butter.
Hyde recommends using your fingers for this by rubbing the butter into the flour.
I usually don't because the heat of my hands and fingers tend to melt the butter and that's not good.
If you have \"hot hands\" too, use a pastry cutter or two knives to cut the butter into the flour.
Add the milk gradually, stirring gently.
Add only enough milk to bring the flour together in a soft ball.
Turn the mix onto a floured surface and knead it reluctantly, just enough to incorporate all the milk.
Gently pat the dough into a 1/2\" tall layer.
Handle the dough as little possible so the biscuits will be tender.
Cut the dough into rounds or squares and place in a buttered pan.
It helps biscuits to rise more if you allow the sides to touch.
I don't know why this works but it usually does for me.
Bake for 12 - 15 minutes at 400 deg.
You can make these into great appetizers by adding shredded cheddar and fresh parsley to the flour before adding milk.
Then cut the biscuits with a small cutter (or glass) about 2\" in diameter.","url":"https://recipe.bluelayer.org/recipe/24388/plain-good-butter-biscuits"},{"id":"24380","title":"Buttery No-Fail Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
sugars, granulated
water, bottled, generic","directions":"In food processor, place four, salt and sugar.
Pulse a couple of times to mix.
Add butter cut into small pieces.
Pulse til large coarse crumbs.
While running, drizzle in water from the top.
Only add enough water til dough forms a ball and pulls away from the sides of the mixer.
Divide into 2 flat rounds.
Wrap with plastic wrap, and chill or freeze til needed.","url":"https://recipe.bluelayer.org/recipe/24380/buttery-no-fail-pie-pastry"},{"id":"24342","title":"The Easiest Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Simply mix together the ingredients and press into a pie dish.
If you are going to use a raw filling to bake later, pre-bake the pastry shell for 10 minutes at 180C.
To use with cooked fillings or for unbaked pies, pre-bake the pastry shell for 30 minutes at 180C.
For a savoury pie, omit the sugar and add 2 tablespoons grated cheddar cheese and a pinch of nutmeg.
For extra flavour, add 2 tablespoons grated coconut to the pastry mixture.","url":"https://recipe.bluelayer.org/recipe/24342/the-easiest-shortcrust-pastry"},{"id":"24296","title":"Easy Baking Powder Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat an oven to 450 degrees F (230 degrees C).
Mix flour, baking powder, salt, and sugar in a bowl.
Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
Add milk a little at a time, stirring lightly between additions.
Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.","url":"https://recipe.bluelayer.org/recipe/24296/easy-baking-powder-drop-biscuits"},{"id":"24291","title":"South Georgia Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450F (230C) (220 degrees C).
In a large bowl, stir together the flour, baking powder and salt.
Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas.
Pour in the milk all at once, and stir with a large spoon until dough is evenly moist.
It should be sticky.
Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands.
Let the dough rest for a minute or two.
With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls.
Don't over work the dough.
Place about 2 inches apart on ungreased baking sheets.
With floured knuckles, press each ball down to about 1/2 inch thickness.
Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom.
Serve hot with butter.
Raisins can be added to batter.","url":"https://recipe.bluelayer.org/recipe/24291/south-georgia-biscuits"},{"id":"24283","title":"Maggie Beer's Sour Cream Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured","directions":"Chop the cold butter and put it in a food processor bowl with the flour.
Pulse this mixture until the butter resembles chunks the size of olives.
Add the sour cream and pulse again until 'just' incorporated.
The mixture does not have to be perfectly smooth and uniform.
Turn onto a well-floured, cool surface and roll the dough into a rectangle.
cover and leave to rest in the fridge for 20 minutes.
Roll into the desired shape.
Rest again in the fridge.
Bake.","url":"https://recipe.bluelayer.org/recipe/24283/maggie-beers-sour-cream-shortcrust-pastry"},{"id":"24224","title":"Butter Peanut Brittle","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
leavening agents, baking soda
vanilla extract
oil, corn, peanut, and olive","directions":"Coat the back of a baking sheet with 2 tablespoons of the butter; set aside.
In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the corn syrup without stirring until it registers 300F on a sugar thermometer (10 to 15 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Remove the saucepan from the heat and with a long-handled wooden spoon or heatproof spatula rapidly stir in 1 tablespoon of the butter, the baking soda, vanilla, and peanuts.
Be careful; the mixture will bubble and foam.
Immediately turn the mixture onto the buttered baking sheet and spread it out thin with the wooden spoon.
Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula.
Butter your fingertips with the remaining 1 tablespoon butter and stretch the brittle as thin as possible.
Let the brittle cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature.
Substitute any toasted nuts for the peanuts.
Coconut Brittle: Substitute 2 cups lightly toasted, flaked unsweetened coconut and 1/4 teaspoon salt for the peanuts.
Coconut Cashew Brittle: Substitute 1 cup toasted, salted cashews and 1 cup lightly toasted, flaked or ribbon unsweetened coconut for the peanuts.","url":"https://recipe.bluelayer.org/recipe/24224/butter-peanut-brittle"},{"id":"24163","title":"Potato Skins Pizza","ingredients":"bacon, meatless
potatoes, raw, skin
cheese, cheddar
salt, table
spices, pepper, black
chives, raw
cream, sour, cultured
salt, table
chives, raw","directions":"Preheat oven to 425 degrees F.
Lay bacon slices on a half sheet pan and bake on the bottom rack of the oven for 1517 minutes until bacon is crispy.
Drain bacon slices on paper towels and set aside.
Scrape any burned bits off the pan but leave the bacon drippings on the pan.
Once bacon slices are cool enough to handle, chop/crumble them.
Cook potatoes in simmering water until tender but not overcooked (1015 minutes for small potatoes that are 1 ounce or less, longer for larger ones).
Drain potatoes and let them cool for a few minutes.
Place the ring of a 10-inch springform pan with removable bottom in the center of the sheet pan with the bacon drippings (i.e.
remove the bottom of the springform pan and use the ring only as a mold for the potatoes).
Dump the cooked potatoes into the ring, and using a glass, or something else with a flat bottom, smash the potatoes down into the ring until the surface is even and flat, and the potatoes fill the ring with no large empty spaces.
Using a pastry brush, collect some of the bacon drippings from the sides of pan and brush them on top of the potatoes.
Season with salt and pepper.
Carefully remove the ring/mold and bake on the bottom rack of the oven for 25 minutes.
While the potatoes are baking make the chive sour cream by combining sour cream, salt, and chives in a small bowl.
When potatoes are done remove from the oven and evenly distribute the grated shredded cheddar cheese and bacon crumbles on top.
Return to the oven for another 35 minutes until cheese is melted and starting to bubble.
Let the pizza cool for at least 5 minutes before cutting into slices using a pizza wheel.
Sprinkle with chives and serve with chive sour cream.","url":"https://recipe.bluelayer.org/recipe/24163/potato-skins-pizza"},{"id":"24133","title":"Peach Crisp","ingredients":"peaches, yellow, raw
lemon juice, raw
honey
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt","directions":"Place peaches in a 9 inch square pan.
Sprinkle with lemon juice and then drizzle with honey.
In medium bowl, mix together remaining ingredients using a pastry blender or fork.
Sprinkle mixture evenly over peaches.
Bake in preheated 375 degree oven for 35-40 minutes or until top is golden brown.","url":"https://recipe.bluelayer.org/recipe/24133/peach-crisp"},{"id":"24122","title":"Mom's Apple Crisp (Weight Watchers)","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
spices, ginger, ground
spices, cinnamon, ground
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
spices, nutmeg, ground
spices, cloves, ground
apples, raw, with skin
vanilla extract","directions":"Preheat the oven to 375F Spray a shallow 1-1/2 quart baking dish with nonstick spray.
To make the topping, combine the 1/2 cup flour, the oats, brown sugar, ginger, cinnamon, and salt in a medium bowl.
With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles coarse crumbs.
Add the water and firmly press mixture to form clumps.
To make the filling, mix the granulated sugar, the 2 tablespoons flour, the nutmeg, and cloves in a large bowl.
Add the apples and vanilla; mix well.
Transfer to the baking dish.
Sprinkle the topping over the filling.
Bake until the filling is bubbling and the topping is golden, 55 - 60 minutes.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/24122/moms-apple-crisp-weight-watchers"},{"id":"24102","title":"Pan Release, Professional Pan Coating (Better Than Pam Spray!)","ingredients":"oil, olive, salad or cooking
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched","directions":"Place all ingredients in a mixing bowl.
Using an electric mixer beat until mixture has increased in volume slightly and resembles marshmallow cream.
Place in a container with a lid and store on the counter or in a cupboard (in hot weather it may be refrigerated).
The mixture tends to separate slightly upon sitting in your cupboard or refrigerator so mix before using, then brush pans using a pastry brush or a clean paper towel.","url":"https://recipe.bluelayer.org/recipe/24102/pan-release-professional-pan-coating-better-than-pam-spray"},{"id":"24095","title":"Banana Coconut Apple Crisp Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
apples, raw, with skin
bananas, raw
apricots, dried, sulfured, uncooked
orange juice, raw","directions":"Preheat oven to 375 degrees.
Lightly spoon flour into a dry measuring c.; level with a knife.
Combine flour and sugars in a bowl; cut in butter with a pastry blender or possibly 2 knives till mix is crumbly.
Stir in coconut.
Combine apple and remaining ingredients in a bowl; toss well.
Spoon apple mix into an 8-inch square baking dish or possibly 1-1/2-qt casserole.
Sprinkle with crumb mix.
Bake at 375 degrees for 45 min or possibly till golden brown.
Yield: 9 servings.","url":"https://recipe.bluelayer.org/recipe/24095/banana-coconut-apple-crisp-recipe"},{"id":"24078","title":"Seed Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
seeds, sesame seeds, whole, dried
spices, poppy seed
spices, caraway seed","directions":"Cream together butter or margarine and sugar.
Add sifted dry ingredients and blend with fingers or a pastry blender.
Add water to make a stiff dough.
Divide into thirds.
Roll out one portion and sprinkle with sesame seeds.
Roll lightly to press seeds into dough and cut into shapes.
Do the same with the poppy and caraway seeds.
Place on a greased cookie sheet and bake in a 400 degree oven for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/24078/seed-cookies"},{"id":"24012","title":"Whole Wheat Canola Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
water, bottled, generic","directions":"Whisk flour& salt together.
Pour in oil; stir with fork to form a crumbly paste.
Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together.
Gather pastry together& place between sheets of waxed paper- I save the insides of cereal boxes for this purpose- roll out to a 13 inch circle.
Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.","url":"https://recipe.bluelayer.org/recipe/24012/whole-wheat-canola-oil-pastry"},{"id":"23986","title":"Holiday Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"Lightly spoon flour into measuring cup;level off.
In a 4-quart bowl, combine 1/2 each of the flour, sugar,baking powder, salt.
Using a fork or pastry blender, cut 1/2 of the butter into flour mixture until mixture resembles coarse crumbs.
Place in a large, tightly covered container.
Repeat with remaining half of ingredients.
Store in refrigerator or freezer.
Use within 4 weeks.
Measure by dipping cup into mix;level off.
Return unused mix to refrigerator or freezer.
*Allow measured mix to come to room temperature before adding ingredients to make any of the recipes in this collection.
Makes 22-23 cups cookie mix.
\"TIP\".
To prepare cookie mix in food processor, place 1/4 of each ingredient in food processor bowl with metal blade.
Process until mixture resembles coarse crumbs.
Place in tightly covered container.
Repeat with remaining ingredients.
If desired, recipe can be cut in half.
Makes 11-12 cups cookie crumbs.","url":"https://recipe.bluelayer.org/recipe/23986/holiday-cookie-mix"},{"id":"23972","title":"Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"mix flour, salt, and oil together until well mixed.
add in water a little at a time until mixture becomes a ball.
roll out to size of pie, and you're done!
bake at 400 degrees for 5 minutes before you add the filling.","url":"https://recipe.bluelayer.org/recipe/23972/oil-pastry"},{"id":"23946","title":"Streusel Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
oats
sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground","directions":"Preheat oven to 400F.
Combine the first five ingredients in a medium sized bowl.
Add the butter and cut into the flour mixture with a pastry blender to make coarse meal.
In another bowl, combine the buttermilk and water.
Add the wet ingredients to the dry ingredients and mix together gently, just until blended.
Turn the dough onto a floured surface, knead a few times, and divide into two equal sized balls.
Pat each ball into a 6 inch circle, slightly mounded, and place on ungreased baking sheet.
In a small bowl mix together the topping ingredients until crumbly.
Spread the topping over the top of the two 6 inch circles and gently pat inches.
With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other.
When the scones are baked you will be able to easily pull them apart.
The sides will be straight and soft.
Bake 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/23946/streusel-scones"},{"id":"23938","title":"Scottish Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Heat the oven to 375 degrees F. Lightly grease a baking sheet.
In a medium bowl, combine flour, oats, brown sugar, baking powder, salt, and cinnamon.
Mix well.
With a fork or pastry blender, cut in the cold butter until the mixture is crumbly.
Add the milk all at once and stir until just moistened.
Add a little flour to the bottom of the bowl and knead the dough 5 or 6 times.
Place the dough onto your prepared baking sheet and form into a 6 round, leaving it about 1 thick.
Brush the top with the melted butter.
In a small bowl, combine the sugar and cinnamon and sprinkle it over the top of your scone.
Score the scone deeply into 8 wedges.
Bake 20-25 minutes or until golden brown.
Serve warm with your favorite jam, or all by itself.
These really are easy and so tasty!","url":"https://recipe.bluelayer.org/recipe/23938/scottish-scones"},{"id":"23910","title":"Yoghurt Wholemeal Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat","directions":"Mix together flour, salt, and baking powder..Rub in margarine.
Form into a stiff dough with the yoghurt.
Turn onto a floured board and shape with the hands until 2 cm/3/4 inch thick.
Cut into rounds with a pastry cutter.
Place on a lightly greased baking tray and bake in a moderately hot oven,Gas 6, 400 F, 200 C, for 10 to 12 minutes.
Serve hot with butter.","url":"https://recipe.bluelayer.org/recipe/23910/yoghurt-wholemeal-scones"},{"id":"23855","title":"Apple-Raspberry Crisp","ingredients":"apples, raw, with skin
raspberries, raw
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Place apples in a 11\"x7\" dish, sprayed with no-stick spray.
Sprinkle raspberries over the apples, and then sprinkle the fruit with 3 Tbsp.
water.
Cut butter into sugar, flour and cinnamon with a pastry cutter, or 2 knives.
Sprinkle the flour mix over the fruit.
Bake at 350 degrees F for 50 to 55 minutes, or until apples are tender and the top is light golden brown.","url":"https://recipe.bluelayer.org/recipe/23855/apple-raspberry-crisp"},{"id":"23839","title":"Five Minute Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
vinegar, distilled","directions":"Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl.
Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure.
Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165F on an instant-read thermometer).
Remove from microwave, and stir gently for 5 seconds.
Milk should separate into solid white curds and translucent liquid whey.
If not, microwave for 30 seconds longer.
Repeat until fully separated.
Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached.
Under 5 minutes extremely moist and creamy: Best for immediate consumption, while still warm.
For savory applications, drizzle with olive oil, sprinkle with sea salt and black pepper, and serve.
For dessert, drizzle warm ricotta with honey, and serve with fruit.
15 to 20 minutes small, tender curds with a cottage cheese-like consistency.
Moist and spreadable, but not runny.
Best for moist savory applications like lasagna or ravioli fillings and dips, or certain uncooked pastry applications, like cannoli filling.
2 hrs to overnight (in fridge) firm, dry, crumbly curds that can easily be molded into firm shapes.
Best for pastry, such as ricotta pancakes, ricotta gnocchi, or ricotta tortas.
Store in covered container in refrigerator for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/23839/five-minute-homemade-ricotta"},{"id":"23834","title":"Butter Pie Crust Recipe","ingredients":"sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
beans, snap, green, raw","directions":"Makes one 8- or possibly 9-inch crust
Combine sugar, flour and salt in bowl.
Add in butter and mix with pastry blender or possibly fingertips till mix resembles coarse meal.
Add in water.
Gather pastry into a ball and pat into flat round.
Wrap in plastic wrap and refrigerate1 hour.
On a lightly floured surface, roll pastry into a circle 1/8-inch thick and fit into a lightly greased pie pan.
Trim edges proportionately, then flute or possibly crimp decoratively.
Place in freezer at least 15 min while preheating oven to 425 F.
Line piecrust with greased waxed paper or possibly parchment and fill with dry beans (to weigh down crust).
Bake 15 min, till edges brown and crust is hard sufficient to support it.
Remove paper and beans.
Prick bottom of crust with a fork.
For a partially baked crust, bake 5 min longer, till lightly browned.
For a fully baked crust, bake 10 min longer, till completely browned.","url":"https://recipe.bluelayer.org/recipe/23834/butter-pie-crust-recipe"},{"id":"23759","title":"Hot Fudge Sauce","ingredients":"water, bottled, generic
water, bottled, generic
cream, fluid, heavy whipping
syrups, corn, light
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,
butter, without salt
vanilla extract","directions":"In a medium-size, heavy saucepan, combine 1/2 cup water, heavy cream, corn syrup and sugar.
Bring to boil, stirring until sugar is dissolved.
Using a pastry brush dipped in water, brush sides of pan to dissolve and wash down any sugar crystals.
Cook over medium heat until reduced by half, about 7 minutes.
Turn off the heat.
Add chocolates and butter and let sit until melted, about 2 minutes.
Return heat to low and cook, stirring constantly, until glossy and smooth.
If sauce appears broken, add remaining 2 tablespoons water and beat until smooth and glossy.
Stir in vanilla, and ALWAYS serve it hot.
Will keep, tightly covered, in the refrigerator for up to 2 months.
Reheat before serving ~ It will be necessary to add a LITTLE water, a few teaspoons at a time, and whisk until smooth and silky.","url":"https://recipe.bluelayer.org/recipe/23759/hot-fudge-sauce"},{"id":"23757","title":"Perfect Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
vinegar, distilled","directions":"as stated in magazine:.
In a food processor, pulse together flour, sugar, and salt.
Add butter, and pulse until largest pieces are the size of peas.
In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers.
If dough still crumbles, pulse in a little more water mixture.
Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands.
Halve and wrap each piece in plastic wrap, pressing to flatten disks.
Refrigerate until ready to use.
(Can be made ahead.
Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months.
Thaw in refrigerator at least 5 hours before using.
).
My directions:
Place flour sugar, and salt in large bowl and stir to combine.
Using a pastry blender, cut butter (or margarine) into flour mixture, until flour mixture is crumbly and the butter (or margarine) are no longer large pieces.
Mix the cold water with vinegar (water mixture) and slowly add to flour mixture until dough starts to form.
Turn the soft dough onto a lightly floured board or pastry sheet.
Divide dough into 2 equal balls.
Roll dough between two sheets of wax paper to the size of your pie pan.
Place these in refrigerator for 10 minutes or until you are ready to use.
(Hint: I put ice in a glass with water while I measure out my dry ingredients.
Then I pour the cold water (no ice) into a measuring cup until I have 1/2 cup of cold water.
Add your vinegar and your water mixture is ready to use.
).","url":"https://recipe.bluelayer.org/recipe/23757/perfect-pie-crust"},{"id":"23740","title":"Sweet Filo Cigars","ingredients":"phyllo dough
nuts, almonds
sugars, granulated
spices, cardamom
water, bottled, generic
butter, without salt","directions":"Put the frozen filo pastry in the refrigerator the night before you make the recipe, allowing it to thaw gradually.
Preheat the oven to 400*F.
Pulse the almonds in a food processor.
You want to end up with a light powder.
You could also chop them finely by hand or grind in a hand cranked grinder.
Toss with the sugar, cardamom, and enough orange flower water to dampen the mixture slightly.
Unroll the filo and cut it crosswise into strips 5-7\" wide.
Stack the strips in a pile and cover with a barely damp towel.
Place a piece of pastry on the table, heap 2 tbls.
almond mixtue at one end, then fold over the outer edges and roll it up.
Brush the surface with butter.
Bake on an ungreased cookie sheets until golden brown, about 12 minutes.
2nd version:.
For a crunchier pastry that can be baked ahead of time, sprinkle 2 tbls.
of the almond mixture over the entire surface of each filo strip.
Fold in the long edges by 1/2\" If the dough is brittle and won't bend without breaking, brush a little butter on it to make it pliable.
Roll, then brush the surface with a little butter and bake for 8-10 minutes, until nicely browned.","url":"https://recipe.bluelayer.org/recipe/23740/sweet-filo-cigars"},{"id":"23688","title":"Blueberry Breakfast Biscuits - 1 Point","ingredients":"oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw","directions":"Preheat oven to 400.
Grind the oatmeal into a flour using your food processor.
Combine the oatmeal, Splenda and baking powder.
Cut in butter with a pastry cutter until it resembles a course meal.
Stir in buttermilk.
Fold in blueberries.
Place mixture into 13 mounds on a parchment lined baking pan.
Bake 20 to 25 minutes.
I like to serve with a little wild honey (counting the points of course).","url":"https://recipe.bluelayer.org/recipe/23688/blueberry-breakfast-biscuits-1-point"},{"id":"23661","title":"Sexy Strawberry Tapenade","ingredients":"strawberries, raw
mini semi-sweet chocolate baking chips,","directions":"In a medium mixing bowl, using a potato masher or pastry blender, mash the berries until they are about the consistency of a chunky applesauce.
Cover and refrigerate until well chilled, up to 2 hours.
Stir in the chocolate chips just before serving.
Each (generous 1/4-cup) serving has:
Calories: 50
Protein: <1g
Carbohydrates: 9g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 0mg
Fiber: 2g
Sodium: 1mg","url":"https://recipe.bluelayer.org/recipe/23661/sexy-strawberry-tapenade"},{"id":"23625","title":"Foolproof Flaky Butter Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, sour, cultured","directions":"To make the dough in a food processor: In a food processor, combine the flour, sugar, salt, and baking powder, and process to mix.
Add the butter and process until the mixture resembles a coarse meal.
Put the work bowl in the refrigerator to chill for 15 minutes.
Add the sour cream to the flour mixture and process until the dough comes together in the bowl.
Gather the dough into a ball and knead it several times on a lightly floured surface.
Form it into a 1-inch-thick disk, wrap it in plastic, and chill for at least 30 minutes before rolling.
To make the dough by hand: In a medium bowl, combine the flour, sugar, salt, and baking powder.
Add the butter and cut it into the flour with a pastry cutter or two knives until it resembles a very coarse meal.
Alternatively, using a pinching motion, mix the butter into the flour with your fingers, then rub the butter and flour between the palms of both hands to blend it until the mixture is the texture of coarse meal.
Chill the dough in the refrigerator for 15 minutes.
Add the sour cream and blend it in with the pastry cutter or a fork.
Knead and squeeze the dough 7 or 8 times to incorporate any loose bits.
Gather the dough together into a rough ball (it will be a coarse mass), flatten it into a 1-inch-thick disk, and wrap in plastic wrap.
Refrigerate at least 30 minutes before rolling.
You can roll and cut the dough into shapes up to one week ahead of baking, arrange on a baking sheet, wrap well, and freeze.
There is no need to defrost them before baking.
To roll out the dough: Let the dough sit at room temperature for about 15 minutes before rolling.
Sprinkle the work surface lightly and evenly with a little flour.
Rub the rolling pin with flour as well.
Place the dough in the middle of the work surface.
Beginning at one edge, press the rolling pin down onto the dough to flatten it, moving across the dough in increments.
Then, moving from the center of the dough outward, begin to roll the dough, adding more flour as necessary to keep the dough from sticking.
Roll the dough gradually in all directions, flattening as you go, to form a large circle about 14 inches in diameter; do not roll it thinner than 1/8 inch.
If the dough cracks or pulls apart, moisten the torn edges with a little water (using your finger or a brush) and press together to seal.
Dust lightly with flour if the surface of the dough is sticky.
The dough is ready to use in a tart or to cut out.
To transfer the dough to a 9-by-10-inch tart tin or baking sheet, place the rolling pin gently on one edge of the dough and roll the dough up over the pin - then you can move it wherever your want.
Sweet Pastry Variation: This variation produces a pastry that is sweeter and crisp like a sugar cookie.
Increase the sugar to 3 tablespoons and add 1/2 teaspoon pure vanilla extract or grated lemon zest.","url":"https://recipe.bluelayer.org/recipe/23625/foolproof-flaky-butter-pastry"},{"id":"23576","title":"Hazelnut Praline Truffles","ingredients":"oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
nuts, hazelnuts or filberts
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened","directions":"PRALINE:.
Coat a 9-inch round cake pan with the vegetable oil and set aside.
Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes).
Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel.
Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes).
Break the praline into pieces and pulverize to a powder in a food processor.
TRUFFLES:.
Place 1 pound of the chocolate in a 2-quart mixing bowl.
In a 1-quart saucepan over medium heat, bring cream to a boil.
Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended.
Mix in 3/4 of the hazelnut praline mixture and blend well.
Cover and let cool to room temp and chill for 2-3 hours.
Line 2 baking sheets with parchment paper.
Use a piping bag to pipe out 60 1-inch mounds.
Cover and let chill in freezer for 2 hours.
Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer.
Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped.
Line 2 more baking sheets with parchment paper.
Melt and temper the remaining 1 1/2 pounds chocolate.
Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan.
Sprinkle the remaining praline on the top of the truffles before the chocolate sets.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/23576/hazelnut-praline-truffles"},{"id":"23553","title":"Bumbleberry Cobbler","ingredients":"apples, raw, with skin
strawberries, raw
raspberries, raw
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
orange juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Fruit: Combine all ingredients.
Mix well, spread in greased 9 inch square cake pan or baking dish.
Topping: combine flour splenda, baking powder and salt in mixing bowl.
Cut in butter with pastry blender until mixture is crumbly.
Add milk, stirring until moistened.
Drop by spoonfuls of batter over fruit, spreading lightly to cover surface.
Place pan on piece of foil to catch any drips that boil over.
Bake at 400f degrees for 25 to 30 minutes, or until top is golden.
Serve warm.
(Vary the berries to suit your own personal taste and what's in season).","url":"https://recipe.bluelayer.org/recipe/23553/bumbleberry-cobbler"},{"id":"23545","title":"Norwegian Lefse","ingredients":"potatoes, raw, skin
butter, without salt
cream, fluid, heavy whipping
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cover potatoes with water and cook until tender.
Run hot potatoes through a potato ricer.
Place into a large bowl.
Beat butter, cream, salt, and sugar into the hot riced potatoes.
Let cool to room temperature.
Stir flour into the potato mixture.
Pull off pieces of the dough and form into walnut size balls.
Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned.
Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.","url":"https://recipe.bluelayer.org/recipe/23545/norwegian-lefse"},{"id":"23543","title":"Chai-Spiced Caramel Fondue","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
butter, without salt
spices, cardamom
spices, ginger, ground
spices, cinnamon, ground
salt, table
spices, pepper, black
spices, cloves, ground
spices, nutmeg, ground","directions":"In a medium saucepan, combine the sugar and water.
Using a wet pastry brush, wash down the side of the saucepan to remove any sugar crystals.
Cook over moderately high heat until an amber caramel forms, about 8 minutes.
Remove from the heat and stir in all of the remaining ingredients.
Return the saucepan to the heat and cook for 1 minute, stirring until the caramel is smooth.
Transfer the caramel to a bowl and let cool for about 30 minutes before serving.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/23543/chai-spiced-caramel-fondue"},{"id":"23541","title":"Nougatine Cones","ingredients":"butter, without salt
syrups, corn, light
sugars, granulated
nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched","directions":"Adjust rack to lower third of oven and preheat oven to 350 degrees F. Unwrap an end of a chilled stick of unsalted butter and rub it over two large cool Teflon-coated baking sheets to apply a very thin film of fat.
Put the butter, com syrup, and sugar in a 1-quart heavy-bottomed saucepan.
Stir over low heat until the butter is melted.
Remove from heat, and stir in the nuts and flour.
Drop five or six 1/2 teaspoonsful of batter 1 1/2 inches apart on each baking sheet.
A quick and easy method is to pipe the soft dough from a 14-inch pastry bag fitted with a 1/2-inch plain decorating tip (such as Ateco #6).
Bake, one sheet at a time, for 6 to 7 minutes, or until golden brown.
While baking, the cookies bubble; a clue that they are finished baking is when the bubbling subsides.
Place baking sheet on a wire rack to cool for just 15 seconds.
With a metal spatula, lift one wafer at a time and roll it around a wooden cone to shape the cookie while it is still flexible.
Remove cone from the form, and place it on a wire rack to cool; continue rolling the remaining cookies.
Repeat the baking and shaping process with the remaining batter.
When the cookies are cool and firm, stack them in an airtight metal container and store at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/23541/nougatine-cones"},{"id":"23535","title":"Peanut Butter Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking soda
salt, table
peanut butter, smooth style, without salt
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425.
Whisk together the first 5 ingredients.
Work the peanut butter into the flour mixture with your hands, two knives or a pastry cutter until it resembles coarse meal.
Mix in the raisins.
Add the buttermilk and mix with a wooden spoon or your hands for about 2 minutes.
Dont overmix or it will become too stiff.
Let the dough sit for a few minutes for the buttermilk to soak into the oats.
Grease a baking sheet and place the dough on the baking sheet.
Use your hands or a spoon to shape the dough into a round loaf that is about 3-4 inches tall in the center.
Use a serrated knife to make a cross on top of the bread.
Bake for 35-40 minutes, until the loaf is golden brown and sounds hollow when tapped.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack or prop the loaf on its side so the top and bottom of the loaf are both exposed to the air (so it doesnt get moist).","url":"https://recipe.bluelayer.org/recipe/23535/peanut-butter-irish-soda-bread"},{"id":"23531","title":"Basic Pastry (Patisserie) Low Fat","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, cottage, creamed, large or small curd
oil, canola
water, bottled, generic","directions":"Place flour, sugar, baking powder, and salt in a food processor fitted with plastic blade.
Pulse briefly to combine, then with motor running, add cottage cheese and oil.
Quickly add water and pulse quickly just to combine.
The dough will be crumbly but moist.
Remove dough from the processor bowl, use your hand to gently pat the dough together to form a disk shape.
Wrap in plastic wrap, refrigerate for 30 minutes, or until well chilled.","url":"https://recipe.bluelayer.org/recipe/23531/basic-pastry-patisserie-low-fat"},{"id":"23530","title":"Butterball Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450.
Melt 1/2 cup butter, put 1 tsp into each of 12 (2 1/2-inch) muffin pan cups; reserve remainder.
Sift flour, baking powder and salt into mixing bowl.
Add 1/2 cup soft butter; cut in with pastry blender until mixture resembles cornmeal.
Stir in milk with fork.
Fill each prepared muffin cup nearly to the top with dough.
Bake 10 minutes.
Spoon 1 teaspoon melted butter over each biscuit.
Bake 10 minutes longer.","url":"https://recipe.bluelayer.org/recipe/23530/butterball-biscuits"},{"id":"23451","title":"Chocolate Splodge","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Cream the margarine and sugar together.
Add hot chocolate powder and cocoa and beat well.
With a hand mixer, mix the milk powder and water till very smooth (you will need to use a mixer), then mix together the chocolate mix and milk mix till thick and smooth.
Pour into a baked pastry case -- bought readymade from the supermarket is easiest -- And put it in the fridge for at least an hour until set.","url":"https://recipe.bluelayer.org/recipe/23451/chocolate-splodge"},{"id":"23437","title":"Pecan Squares","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
sugars, brown
honey
butter, without salt
cream, whipped, cream topping, pressurized
nuts, pecans","directions":"Sift together flour and powdered sugar.
Cut in softened butter using pastry blender or fork just until mixture resembles coarse meal.
Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13 x 9 baking dish.
Bake at 350 for 20 minutes or until edges are lightly brown.
Cool.
Bring brown sugar, honey, butter and whipping cream to boil in saucepan over medium high heat.
Stir in pecans and pour hot filling into prepared cooled crust.
Bake at 350 for 25-30 minutes or until golden and bubbly.
Cool completely before cutting into 2 inch squares.","url":"https://recipe.bluelayer.org/recipe/23437/pecan-squares"},{"id":"23373","title":"Carrabba's Mini Cannoli","ingredients":"cheese, ricotta, whole milk
sugars, powdered
vanilla extract
spices, cinnamon, ground
mini semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw","directions":"Using a mixer with a wire whip, mix the ricotta and the powdered sugar on a slow speed, about 2 minutes.
Add vanilla, cinnamon, and chocolatechips.
Continue to mix on slow until well blended, about 20 seconds.
Chill mixture.
Spoon mixture into pastry bag.
Pipe the stuffing into 8 small cannoli shells.
Be sure to fill from end to end.
Place the filled shells on a plate and sprinkle the ends with the chopped pistachios.
Lightly dust the cannolis with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/23373/carrabbas-mini-cannoli"},{"id":"23354","title":"Really Easy Pastry","ingredients":"butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"In a large mixing bowl, put together sugar and flour.
Chop up butter into little pieces, and rub together with fingertips.
Add water splash by splash and mixing together with fingers to make sure it doesn't get too sticky.
Then you've got your pastry.
No need to grease the tin.
Can make pie, tarts -- stuff like that.","url":"https://recipe.bluelayer.org/recipe/23354/really-easy-pastry"},{"id":"23353","title":"Everything But The... Blackberry Cobbler","ingredients":"blackberries, raw
sugars, granulated
water, bottled, generic
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
butter, without salt
nuts, pecans
oats
sugars, brown
water, bottled, generic","directions":"Preheat an oven to 400 degrees F (200 degrees C).
Place the blackberries in a large saucepan with 1 cup of sugar.
Dissolve the cornstarch in the cold water, and stir into the berries.
Bring to a simmer over medium-high heat, and cook until bubbly and thickened, 3 to 5 minutes.
Pour the blackberries into a 9x13-inch baking dish; set aside.
Whisk the flour with 1/2 cup sugar, baking powder, cinnamon, and salt in a mixing bowl.
With a pastry cutter, cut in the cold butter until crumbly.
Stir in the pecans, oats, and brown sugar until evenly blended.
Stir in the hot water until evenly moistened.
Drop the batter over the blackberries by the spoonful.
Bake in the preheated oven until the top is golden brown and the berries are bubbly, about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/23353/everything-but-the-blackberry-cobbler"},{"id":"23332","title":"Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lemon juice, raw
water, bottled, generic
butter, without salt","directions":"Place flour and salt on a cool surface.
Make a well in the center.
Pour in the lemon juice and water.
Work flour into the water with your fingertips to make a soft dough.
If it seems dry, add water.
Gather dough into a ball.
Cover tightly and refrigerate 20 minutes (dough will not be smooth at this point).
Lightly flour the butter and place between 2 sheets of waxed paper.
Beat with a rolling pin until pliable.
Press into a 5 inch square.
On a lightly floured surface, roll out the dough from the center to make a 12 inch square.
Make dough thicker in center than on the sides.
Place the butter in the middle and fold the dough around it envelope fashion.
Roll out the dough into an 18 x 8 inch rectangle.
Fold a third of the dough over the center.
Brush off any excess flour.
Fold remaining third over the 2 layers.
Give the dough a quarter turn.
Do this roll/fold/turn 3 more times.
Wrap and refrigerate 40 minutes.
Preheat oven to 400.
Repeat 4 roll/fold/turn process twice refrigerating between steps.
Roll to 1/8th inch and cut to shape pastry as desired.","url":"https://recipe.bluelayer.org/recipe/23332/puff-pastry"},{"id":"23267","title":"Plain but Special Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda","directions":"Mix the flour, baking soda and butter in the food processor or use a pastry cutter or two forks.
When the mixture is uniformly granular, add the cold buttermilk -- just enough so that the mixture forms a ball.
Cover with plastic wrap and chill for a minimum of 1 hour.
Roll out and place in a 9-inch pie plate.
Bake according to the recipe instructions.","url":"https://recipe.bluelayer.org/recipe/23267/plain-but-special-pie-crust"},{"id":"23254","title":"Brown Bread Country Living Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
wheat germ, crude
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 400'E Grease a 9- by 5- by 3-inch loaf pan.
In large bowl, combine flours, sugar, wheat germ, baking soda, and salt.
With pastry blender or possibly 2 knives, cut in butter till mix resembles coarse crumbs.
Add in buttermilk and mix lightly with fork just till mix clings together and forms a soft dough; don't ovennix.
Shape dough into an 8-inch roll and fit into greased loaf pan.
Bake bread 40 to 45 min or possibly till browned and loaf sounds hollow when gently tapped on top.
Cold completely on wire rack before serving.","url":"https://recipe.bluelayer.org/recipe/23254/brown-bread-country-living-recipe"},{"id":"23228","title":"Buttermilk Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450F.
Mix together flour, baking powder, baking soda and salt.
Cut in the margarine with two knives, or a pastry blender, until the mixture resembles coarse oatmeal.
Make a well in the centre and add buttermilk/sour milk slowly.
When all the liquid has been added, stir rather vigorously until it comes freely from the side of the bowl.
(Note that the dough should be soft but not too sticky.
).
Turn the dough out onto a lightly floured surface and knead lightly for just a few minutes (about 10 times).
Roll or pat out to desired thickness (about 1/2\").
Cut dough with a floured cutter (or glass) and place on UNGREASED baking sheet.
Bake for 12 - 15 minutes or until nicely browned.","url":"https://recipe.bluelayer.org/recipe/23228/buttermilk-tea-biscuits"},{"id":"23201","title":"Yogurt Pull-Apart Bread","ingredients":"wheat flours, bread, unenriched
yogurt, greek, plain, nonfat
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
sugars, powdered
lemon juice, raw","directions":"Put all the ingredients except for the ones marked in a bread machine, and select the \"dough\" program.
Leave it up to the machine until the 1st rising is complete!
Divide the dough into equal pieces (the number is up to you), round off each piece and rest for 15 to 20 minutes.
THE dough is rather sticky, but keep working on it!
Deflate the dough again, and round off each portion once more.
Put the dough balls in the baking pan, mist with water and leave for the 2nd rising, about 40 to 50 minutes.
Put the pan in a bag or something to prevent the dough from drying out.
I use a shower cap that I got at a 100 yen shop.
When the dough has doubled in volume and has filled up the pan, it's done rising.
I start preheating the oven 6-7 minutes before the dough has finished rising, since that's how long it takes my oven to heat up.
Use that as a guideline.
Bake for 10 minutes at 180C, then lower the temperature to 170C and bake for another 5 to 10 minutes.
Adjust the baking times to your oven.
Make the icing with the ingredients.
I brushed it on with a pastry brush, but you can also drizzle it on - it wil look very nice.
Adjust the consistency of the icing to taste.
When the bread has cooled down a bit, brush with the icing.
The amounts given will just cover the top of the loaf.
If you don't work fast it will be hard to brush the icing on.
Incidentally, my oven has a turntable, and I baked the bread in a frying pan with a removable handle.
Since the oven has a lot of space between the ceiling and the top of the bread, the bread came out in the color shown in the top photo.
If it looks like the top of your loaf is browning too fast, cover with aluminum foil.
These are handy to have baking tools.
From the top right going counterclockwise: a notepad to make notes; a calculator; shortening in a tube; an oil spreader; clothespins; protective gloves; a silicon pastry brush; an ice cream scooper; a stick to mix up egg; a shower cap.
I try to adapt all kinds of tools.
Attention: If you use yogurt that's been in the refrigerator for a while, it may become watery and hard.
This makes a big difference in the dough.
I used yogurt that was just bought.
If the dough is too stiff, adjust with more yogurt or milk.","url":"https://recipe.bluelayer.org/recipe/23201/yogurt-pull-apart-bread"},{"id":"23193","title":"Thyme Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
spices, thyme, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
salad dressing, mayonnaise, regular","directions":"Preheat oven to 375.
In a large bowl, combine flour, baking powder, salt and sugar.
Use a pastry blender or your fingertips to add the butter until mixture resembles coarse meal.
Add thyme and toss.
In a measuring cup, whisk milk with mayonnaise.
Add to flour mixture and stir until just combined.
Turn the dough onto a lightly floured work surface and pat into a 1 inch thick rectangle.
Cut biscuits into squares and transfer to a baking sheet.
Bake about 25 minutes, until lightly browned.","url":"https://recipe.bluelayer.org/recipe/23193/thyme-biscuits"},{"id":"23179","title":"Topsy Turvy Apple Pecan Pie","ingredients":"butter, without salt
nuts, pecans
sugars, brown
apples, raw, with skin
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
salt, table","directions":"Spread softened butter evenly on bottom and dises of pie pan.
Press pecan halves, rounded side down, into butter.
Pat brown sugar evenly over pecans.
Roll out enough pastry for 1 crust; place in pie pan over siguar; trim, leaving 1/2 inch overhang.
Combine remaining ingredients; pour into pie pan, keeping top level.
Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute.
Prick top of pie with fork.
Bake in hot oven, 450 degrees, 10 mins.
; reduce heat to moderate, 350F (180C); bake 30 to 45 minutes or longer, or until apples are tender.
Remove from oven.
When syrup in pan stops bubbling, place serving plate over pie; invert.
Carefully remove pie pan.
SERVE HOT.","url":"https://recipe.bluelayer.org/recipe/23179/topsy-turvy-apple-pecan-pie"},{"id":"23178","title":"Hot Chile Cashew Brittle","ingredients":"oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
spices, chili powder
spices, chili powder
nuts, cashew nuts, raw","directions":"Using a cookie sheet with sides, grease with oil and set aside.
Combine the sugar, water, cream of tartar and chile powders in a saucepan.
Cook the mixture over high heat, stirring continuously with a wooden spoon, until it turns a light golden colour ( approximately 10-12 minutes).
Be very careful working with this caramel as it is extremely HOT!
Brush down the sides of the pan twice with a pastry brush dipped in water to prevent the mixture from crystallizing.
While stirring, add the cashews.
When nuts are completely coated, remove the caramel from the heat and pour onto the cookie sheet, spreading it out with the spoon.
Do this step as quickly as possible because the candy sets up fast!
Allow brittle to cool 30 minutes.
Break into pieces with your hands.
Store in an airtight containers.
An important note: Red chile powder is made from hot red chiles that have been dried and ground.
Do not confuse chile powder with chili powder, the common spice used to make chili.
Source: Chile Pepper magazine.","url":"https://recipe.bluelayer.org/recipe/23178/hot-chile-cashew-brittle"},{"id":"23160","title":"Peach Jam","ingredients":"peaches, yellow, raw
sugars, granulated
lemon juice, raw","directions":"Crush peaches with a pastry blender or run though a food processor.
They need to be a little chunky but not pureed.
Mix with sugar and lemon juice and let stand 1 hour.
In heavy saucepan over med heat, cook until thick and jellied.
Pour into pint jars and process in hot water bath for 20 min.
(or as directed according to your altitude)
Serve over toast or vanilla ice cream.
YUMMY!","url":"https://recipe.bluelayer.org/recipe/23160/peach-jam"},{"id":"23159","title":"Chocolate Mousse","ingredients":"cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,","directions":"Whip the cream to soft peaks and add about 1/3 of the melted chocolate.
Fold gently with a rubber spatula.
Mix the remaining chocolate into the whipped cream.
Mix only until combined, as you will deflate the cream if you overmix.
Place the mousse in a large pastry bag and pipe into decorative serving cups.","url":"https://recipe.bluelayer.org/recipe/23159/chocolate-mousse"},{"id":"23156","title":"Cheddar-Oat Griddle Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
oats
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs.
Stir in the cheese, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.
Turn out onto a well-floured board and roll the dough out to a 1/4-inch thickness.
Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
Gather up leftover dough, roll out, and cut until all the dough has been used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
Cook the biscuits on both sides over medium heat until golden brown.
Cool on a plate, then transfer to an airtight container when cooled to room temperature.
Per biscuit:
Calories: 68
Total fat: 4g
Protein: 2g
Fiber: 2g
Carbohydrate: 8g
Cholesterol: 0mg
Sodium: 190mg","url":"https://recipe.bluelayer.org/recipe/23156/cheddar-oat-griddle-biscuits"},{"id":"23129","title":"Short Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse meal.
With the processor running, drizzle in 1/4 cup water until the dough just comes together.
(If the dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.)
Do not process for more than 20 seconds.
Divide the dough in half; wrap each in plastic.
Refrigerate until cold, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/23129/short-pastry-crust"},{"id":"23100","title":"Fresh Fruit Fireworks","ingredients":"cheese, ricotta, whole milk
yogurt, greek, plain, nonfat
sugars, granulated
vanilla extract
papayas, raw
peaches, yellow, raw","directions":"To make the pastry cream, blend all of the ingredients in a food processor with a metal blade until satin smooth.
Refrigerate in a tightly covered container until thoroughly chilled.
To make the desserts, place 2 tbsps.
of each color puree on each of 8 large round plates, preferably white.
Spread the puree out in an interesting pattern with the back of a spoon.
Arrange 3/4 c.
of the various fruits in an pattern on the top of the puree, creating a work of art on each plate.
Decorate the fruit with the chilled pastry cream.
For a truly exciting treat, use a pastry bag and pipe squiggles, swirls and rosettes onto the fruit.","url":"https://recipe.bluelayer.org/recipe/23100/fresh-fruit-fireworks"},{"id":"23087","title":"Spiced Syrup","ingredients":"sugars, brown
water, bottled, generic
syrups, corn, light
lemon juice, raw
spices, cinnamon, ground
vanilla extract","directions":"Stir all ingredients in heavy large deep saucepan over medium-low heat until sugar dissolves.
Attach candy thermometer to side of pan (do not allow tip to touch bottom).
Increase heat to high.
Boil without stirring until thermometer registers 220F, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on size of pan).
Strain syrup into medium bowl.
Cool to room temperature.
(Can be made 1 day ahead.
Let stand at room temperature.
Rewarm before serving.)","url":"https://recipe.bluelayer.org/recipe/23087/spiced-syrup"},{"id":"23069","title":"Cooks Country's BUTTERED Cinnamon Rolls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
sugars, brown
sugars, granulated
butter, without salt
spices, cinnamon, ground
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
butter, without salt
butter, without salt
cheese, parmesan, hard
sugars, powdered
butter, without salt
vanilla extract
salt, table","directions":"Combine ingredients in Step 1.
Allow to sit for 5 minutes while preparing next step
Combine ingredients in Step 2.
This will be the filling.
Set aside.
Combine ingredients in Step 3.
These are the dry ingredients for the dough.
Combine yeast mixture from step 1 into step 3 mix.
Add ingredients from Step 4.
Stir ingredients until dough ball forms.
Knead for no more and 2-3 minutes on floured surface.
Roll kneaded dough into rectangle.
12x9 inches ideally.
Use butter from Step 5 to cover all but 1/2 border on long side of dough.
The unbuttered border will allow you to seal the dough.
Press filing into buttered dough.
Cover completely except for unbuttered border.
Roll tightly, and pinch seam until you have the \"log\".
Cut into 8 slices, placing into dark 9 inch cake pan that has been sprayed with non-stick spray.
Cover with plastic wrap and allow to sit for 30 minutes at room temperature to rise.
Before baking, use pastry brush with step 6 ingredient on top of rolls.
After 30 minute resting bake in preheated oven, 350F for 20-25 minutes until golden brown.
(Mine baked for 30)
Combine icing ingredients, mixing well before adding sugar last.
Slather that icing on !","url":"https://recipe.bluelayer.org/recipe/23069/cooks-countrys-buttered-cinnamon-rolls"},{"id":"23066","title":"Cheddar Biscuits from Diabetic Living","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
yogurt, greek, plain, nonfat
oil, canola
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt.
Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs.
Stir in cheese, Make a well in the center of the flour mixture.
Add milk all at once.
Using a fork, stir just until moistened.
Turn out dough onto a lightly floured surface.
Knead dough by folding and gently pressing it just until dough holds together.
Pat dough into an 8-1/2 x 4-1/2 inch rectangle.
Cut dough lengthwise in half.
Cut each half crosswise into four biscuits to make eight biscuits total.
Place biscuits 1 inch apart on an ungreased baking sheet.
Bake about 14 minutes or until golden brown.
Serve warm.
To Store: Place any remaining biscuits in an airtight container.
Cover and store up to 2 days or freeze up to 2 months.","url":"https://recipe.bluelayer.org/recipe/23066/cheddar-biscuits-from-diabetic-living"},{"id":"23032","title":"Candied Iyokan Orange Peels","ingredients":"orange juice, raw
sugars, granulated
water, bottled, generic","directions":"Rinse the peel well and bring to a boil with plenty of water.
Repeat this 3 times.
Refer to.
Remove the white pith from the peel with a knife.
Put the water and sugar in a saucepan and heat.
Add the peels and simmer.
After the pot starts to bubble, reduce the heat to low so as not to burn.
It boils quickly, so stay attentive.
When the peels are translucent, drain in a colander.
Roll in granulated sugar and it's done.
Store in a jar and freeze for whenever you need them.
You don't need to simmer for long.
Simmer the peels for a while and let it sit overnight and it'll retain the beautiful colour of the peels.
The syrup can be used for making pastry glaze (nappage).
Boil the syrup with 1 g of powdered kanten and store in a jar.","url":"https://recipe.bluelayer.org/recipe/23032/candied-iyokan-orange-peels"},{"id":"22950","title":"Copy Cat Bisquick","ingredients":"leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, canola","directions":"Sift together baking powder and sugar into flour.
Sift together twice into large mixing bowl.
Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal.
Store in tightly covered container at room temperature or may be refrigerated.
Spoon lightly into cup and level with spatula.
Use for pancakes, waffles, biscuits, coffee cake.
Or any recipe that calls for Bisquik","url":"https://recipe.bluelayer.org/recipe/22950/copy-cat-bisquick"},{"id":"22930","title":"Gluten-Free Dessert Pastry","ingredients":"corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
sugars, granulated
nuts, almonds
vanilla extract
egg substitute, powder","directions":"Sift together the corn flour and the oat flour.
In a stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute, taking care not to whip.
Scrape down the sides of the bowl and the paddle with a rubber spatula and add the sugar.
Combine with the butter at low speed.
Scrape down the sides of the bowl and the paddle.
Add the almond flour and vanilla extract and combine at low speed.
Gradually add the egg and one fourth of the flour mixture.
Beat at low speed until just incorporated.
Stop the machine and scrape down the bowl and the paddle.
Gradually add the remaining flour and mix just until the dough comes together.
Scrape the dough out of the bowl, weigh it and divide it into 2 equal pieces.
Place each piece between sheets of plastic wrap and gently roll out to a 10-1/2 inch circle.
Place on a sheet pan and refrigerate for 1 hour or (preferably) longer.
Very lightly butter a 9-inch tart pan or pie dish (depending on the recipe youll be using this for).
You should not be able to see the butter.
Remove one sheet of dough from the refrigerator, and if it is very stiff set it out for about 5 minutes, until its pliable.
Ease the dough into 9-inch tart pan or pie dish.
If the dough cracks, just pinch the cracked edges together.
You do not have to worry with gluten-free dough about over working and stiffening the pastry, but try not to press the dough thinner in some places than in others.","url":"https://recipe.bluelayer.org/recipe/22930/gluten-free-dessert-pastry"},{"id":"22919","title":"Ginger Ale Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
lard
salt, table
beverages, carbonated, ginger ale","directions":"I make thick crusts, so this makes two pie bottoms and one (thick) lattice top.
If you make thin crusts, it would make four shells.
For best results, refrigerate all ingredients prior to making the dougheven the flour.
Put the flour into a large bowl.
Cut the lard into the flour and add salt.
The pockets of fat make the flakiness in the crust.
Use a pastry blender or 2 knives to cut in fat.
Dough should still have some pea-sized pieces.
Handle as little as possible with your hands.
Once the pieces of lard are small, add the cold ginger ale.
Blend liquid in just until the dough begins to hold together.
Overworking toughens the dough.
Divide dough into 3 or 4 pieces, depending on how thick or thin you like your pie crusts.
Wrap each piece in a sheet of plastic wrap.
Chill the dough for 30 minutes for easier rolling.
Preheat oven to 375 degrees F then roll out the dough.
Rolling out the dough between two sheets of parchment paper makes for a cleaner kitchen, but you can always roll it out on a floured surface.
(I keep my wooden rolling pin in the freezer at all times too.)
Put the dough into your pie plates.
Ive heard that chilling the dough in the pie plate before baking helps it from shrinking, so thats what I do.
(This is why I have the prep time set at 1 hour.)
Baked alone at 375 degrees F, it takes about 12-15 minutes.
If there is a filling, bake for about 30 minutes.
To keep from burning the edges, use the foil method.
(Put foil around the edges and remove about ten minutes before the cooking time is done, so they can get golden).","url":"https://recipe.bluelayer.org/recipe/22919/ginger-ale-pie-crust"},{"id":"22911","title":"Cheddar Bay Biscuits (Red Lobster)","ingredients":"water, bottled, generic
cheese, cheddar
martha white foods, martha white's buttermilk biscuit mix, dry
butter, without salt
spices, garlic powder
parsley, fresh","directions":"Mix ingredients in the order shown.
(For biscuits).
Do not over mix, which causes biscuits to be tough.
Drop biscuits onto a nonstick cookie sheet.
Bake in a preheated 375 degree oven until golden brown, 15 to 20 minutes.
Prepare garlic bread topping by mixing ingredients together.
After cooking biscuits dab each one with the topping using a pastry brush and serve.","url":"https://recipe.bluelayer.org/recipe/22911/cheddar-bay-biscuits-red-lobster"},{"id":"22899","title":"Quick, Easy, Delicious Spritz Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
wheat flour, white, cake, enriched
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
wheat flour, white, cake, enriched
cocoa, dry powder, unsweetened
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preparation: Sift the ingredients from together.
Put a star decorating tip into a pastry bag.Line baking sheet with parchment paper.
In a bowl, add the ingredients and after blending them together with a rubber spatula, mix using an electric hand mixer.
I mix for about 4 to 5 minutes.
Preheat oven to 180C (350F).
Add the ingredients into the bowl and mix with the spatula in a cutting action.
When it becomes crumbly.
Add milk and mix by rubbing against the bowl.
When the crumbliness disappears and the dough becomes smooth, it's done.
Put the dough into the prepared pastry bag and pipe into shapes you like.
If you'd like to shape them like a rose, pipe the dough outward from the middle.
Bake for about 20 minutes once the oven is done preheating.
Note I was able to pipe the dough with ease, but if the dough seems firm and thus hard to pipe, please try massaging it a little with your hand.
Voila!!
Crispy butter cookies (& chocolate cookies), ready to be served Also perfect for Valentine's Day and/or White Day.
When you're making chocolate cookies , please adjust the quantity of the ingredients as follows: cake flour (60 g), cocoa powder (10 g), powdered sugar (50 g).
The rest is the same.","url":"https://recipe.bluelayer.org/recipe/22899/quick-easy-delicious-spritz-cookies"},{"id":"22802","title":"Basic Short-Crust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift together the flour and the salt.
Slice the cold butter rapidly and drop the slices into the flour.
With a pastry blender or two sharp knives, cut in the butter until the mixture resembles coarse corn meal.
Sprinkle the ice water of the flour-butter mixture and stir it very quickly with a fork, until the dough gathers together.
Form the dough into a ball, wrap it in wax paper or foil, and chill for about 2 hours.
A note here that Canadian wheat is 'harder' than wheat from the USA, and you may need to add a little more water to make it gather.
Makes enough dough for 1 large, 11 or 12 inch quiche shell.
PREPARING A QUICHE OR TART SHELL.
On a lightly floured surface, roll the chilled dough out into a circle about 2 1/2 inches larger than your quiche pan.
Roll the circle of dough loosely around your rolling pin and unroll it over the quiche pan, centering it as well as possible.
Press the sides against the rim of the pan, pushing the extra dough down a bit to make and edge that is slightly thicker than the bottom.
Trim the dough off with a sharp knife about 1/4 inch above the rim of the pan (it shrinks down a bit while baking).
Using a pastry crimper of the blunt end of a kitchen knife, crimp the ridge of the dough neatly just above the rim of the pan.
Prick the bottom of the shell all over with a fork (VERY IMPORTANT!)
and chill it for 1/2 hour.
PREBAKING A QUICHE OR TART SHELL.
Line the inside of the pastry shell with a piece of aluminum foil.
and fill it with dried beans or rice (which can be kept in a jar and reused for this purpose forever).
Bake the shell in a preheated 450 degree oven for about 8 minutes, then remove the beans and foil, prick again with a fork (VERY IMPORTANT!
), and return to the hot oven for another 4 to 5 minutes, or until the bottom of the shell begins to colour.
Allow the shell to cool slightly on a rack, then fill and finish baking according to recipe.","url":"https://recipe.bluelayer.org/recipe/22802/basic-short-crust-pastry"},{"id":"22796","title":"Nutella - Chocolate-Hazelnut Spread (Caramel Base)","ingredients":"sugars, granulated
water, bottled, generic
nuts, hazelnuts or filberts
cocoa, dry powder, unsweetened
vanilla extract
salt, table","directions":"Preparation: Line a baking sheet with foil.
Preheat oven to 350 degrees F.
Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan.
Do not stir again during the cooking.
Cover and bring sugar and water to a simmer over medium heat.
Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water.
Cover and cook for 2 minutes, or until the sugar is completely dissolved.
Uncover and cook until the syrup turns a pale amber.
Test by spooning a drop or two of the syrup onto a white saucer.
Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color.
Pour the caramel immediately onto the lined baking sheet.
Tilt sheet to spread caramel as thinly as possible.
Let harden completely, about 15 minutes.
Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan.
Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes.
Stir the nuts halfway through baking to ensure an even color.
To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel.
Rub until most of the skins have come off, but dont worry if some remain.
Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor.
Try to get the caramel as fine as possible at this stage (it wont get finer once you add the nuts).
Add the nuts and process until they have liquefied, about 5 minutes.
Scrape down the sides of the bowl occasionally.
Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter.
Add the cocoa, vanilla and salt and process until smooth.
Transfer the spread to an airtight container, and store in the refrigerator for1-2 months.
For best results, stir the chocolate-hazelnut spread before using.","url":"https://recipe.bluelayer.org/recipe/22796/nutella-chocolate-hazelnut-spread-caramel-base"},{"id":"22794","title":"Crisp Cheese Pastries","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, garlic powder
salt, table
spices, pepper, red or cayenne
butter, without salt
cheese, cheddar
cheese, parmesan, hard
water, bottled, generic","directions":"Mix together the flour, cornmeal, garlic, cayenne,& salt.
Using a pastry cutter or 2 knives cut in the butter until the mixture is like peas,all crumbly.
Add all the cheeses and mix.
Roll out on a lightly floured surface to about 16x 5\" rectangle.
Cut into 1/2\" strips and place on a greased baking sheet.
Bake in 400F oven for about 10 minutes or until golden.
Cool on a wire rack.
Serve warm or cold.
Store in an open container to keep crispness.","url":"https://recipe.bluelayer.org/recipe/22794/crisp-cheese-pastries"},{"id":"22792","title":"Purple Sweet Potato Spritz Cookies","ingredients":"sweet potato, raw, unprepared
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream the butter using a rubber spatula.
Add the sugar in 2 to 3 parts and mix.
Add the milk a little at a time and mix.
Combine and sift the purple sweet potato powder and the flour.
Fold them into the mixture from step 1.
Put the dough in a pastry bag.
Line a baking sheet with kitchen parchment paper, and pipe out the cookie dough on it.
Decorate with heart-shaped sugar decorations if you have them.
Bake in a preheated oven at 160 C for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/22792/purple-sweet-potato-spritz-cookies"},{"id":"22780","title":"Homemade Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl.
Dice 6 tablespoons of the chilled butter, returning the remaining butter to the refrigerator to keep cold.
Place the diced butter into the mixing bowl and using your fingers or a pastry blender, blend until the mixture forms a coarse meal, similar to a piecrust.
Make a well in the center of the mixture and add the water.
Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Place the remaining butter on a work surface, (a marble surface is ideal).
Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled.
Work butter into a 5-inch square.
Remove the rested dough from the refrigerator and place on a lightly floured work surface.
Roll out dough into a 12-inch circle, being careful not to pull or tear the dough.
(The dough mixture may still be very rough and tacky.)
Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges.
You should now have a square of butter wrapped in dough.
Using a rolling pin, roll the square into a 16 by 8-inch rectangle.
(The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.)
Be careful not to tear the dough.
Fold the rectangle 3 times as you would fold a business letter.
Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle.
Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times.
Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
If desired, dough can rest refrigerated for up to 2 days at this point.
Remove the dough from the refrigerator and place on a lightly floured work surface.
Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter.
Repeat process and make 6 small indentations into the dough.
Wrap and refrigerate for 2 hours.
Now the pastry is ready to be rolled and used in the desired puff pastry recipe.","url":"https://recipe.bluelayer.org/recipe/22780/homemade-puff-pastry"},{"id":"22760","title":"Apricot-Citrus Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
orange juice, raw
apricots, dried, sulfured, uncooked
nuts, pecans
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
sugars, granulated","directions":"Preheat oven to 425F.
Butter a baking sheet.
In large bowl, combine flour, sugar, baking powder, salt and baking soda.
Using your fingertips or a pastry blender, blend the butter into the dry ingredients, until the mixture becomes crumbly.
Add the orange zest, apricots and pecans and toss to combine.
Stir in the buttermilk until the dough is rough and shaggy.
Gather the dough together and place on a liberally floured work surface.
Gently knead about 10 times.
Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick.
Glaze each by brushing with cream and sprinkling on sugar.
Cut each round into eight pie-shaped wedges.
Place the scones, barely touching, on the prepared baking sheet.
Bake 15-18 minutes, until puffy and golden.","url":"https://recipe.bluelayer.org/recipe/22760/apricot-citrus-scones"},{"id":"22718","title":"Pastry","ingredients":"shortening, vegetable, household, composite
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Put shortening in medium bowl.
Add water and milk.
Break up shortening with 4 prong fork.
Tilt bowl and beat with fork in quick, cross-the bowl strokes until mixure is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
Sift flour and salt onto shortening.
With vigorous, round the bowl strokes, stir quickly, forming dough that clings together and clings to the bowl.
Pick up dough and work into a smooth, flat round, then divide in half and form two balls.
Roll out and cut out for one 2 crust pie.","url":"https://recipe.bluelayer.org/recipe/22718/pastry"},{"id":"22588","title":"Whole-Wheat Olive Oil Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
oil, olive, salad or cooking
yogurt, greek, plain, nonfat","directions":"Grease a large baking sheet with butter or oil.
In a large bowl, combine the flour, baking powder, baking soda and salt.
Cut the butter into the flour mixture with a pastry cutter or a knife and fork until only small pieces are visible.
Make a well in the center of the mixture.
Add the milk or yogurt, and stir gently until the dough holds together.
If you are adding any fruit, raisins, berries or other additions, stir them in with the milk.
Gently shape the dough into 2 inch rounds approximately 1 inch thick and transfer to the baking sheet.
Bake in a preheated over for 15 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/22588/whole-wheat-olive-oil-biscuits"},{"id":"22585","title":"Cheesy Spinach Quiche","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, gruyere
egg substitute, powder
spinach, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, thyme, dried
spices, pepper, black","directions":"Oil Pastry:.
In medium bowl mix together the flour and salt.
Add in the oil and milk and then mix lightly all together with a fork.
Shape into a ball.
Quiche:.
Place the Oil Pastry on a floured surface, and roll into a 12 inch circle.
Then place the pastry into a 9-inch pie plate, careful to not stretch it.
A tip of how to do this is once you have rolled it out on the floured surface, roll it around the rolling pin and then unroll over the pie plate.
If needed, trim pastry to 1/2 inch beyond the edge of the pie plate, and then crimp the edges of it after folding them under.
Line the pastry with foil and then bake at 450* for 8 minutes.
Remove from oven and then remove the foil.
Put back into the oven and bake for another 5 minutes.
Cool on wire rack, and reduce the temperature on the oven to 350*.
Mix egg, spinach, half-and-half, thyme, pepper and all but 2 tbsp of the cheese together.
Pour into the oil pastry.
Bake for 35-40 minutes.
Take quiche out, sprinkle with remaining cheese, cover with foil, and bake for another 10 minutes, or until you can insert a knife and then it comes out clean.
Cool on a wire rack before serving for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/22585/cheesy-spinach-quiche"},{"id":"22545","title":"Gluten Free Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"using a pastry cutter of knife, blend the butter into the flour until in resembles breadcrumbs.
add the water and bring together into a soft ball of dough.
wrap in cling film and leave to stand for 30-60 minutes.
roll out gently and use as per your recipe, (i found it easier to roll out with a lightly floured rolling pin on a lightly floured surface).","url":"https://recipe.bluelayer.org/recipe/22545/gluten-free-pastry"},{"id":"22484","title":"Royal Icing","ingredients":"egg, white, raw, fresh
vanilla extract
sugars, granulated","directions":"In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy.
Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
Turn speed up to high and beat until mixture forms stiff, glossy peaks.
This should take approximately 5 to 7 minutes.
Add food coloring, if desired.
For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired.
If using storage bag, clip corner.
Store in airtight container in refrigerator for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/22484/royal-icing"},{"id":"22471","title":"Cranberry Apple Crunch","ingredients":"sugars, granulated
water, bottled, generic
cranberries, dried, sweetened
apples, raw, with skin
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
nuts, walnuts, english","directions":"Add the sugar and water to a saucepan; bring to a boil and boil for 5 minutes.
Add in the cranberries; heat another 5 minutes.
Remove pan from the heat; stir in the apples.
Pour mixture into a greased 10x6 inch baking dish; set aside.
In a mixing bowl, mix together the oats, brown sugar, flour, and salt; cut in the butter, using a pastry blender, until coarse crumbs form.
Sprinkle over cranberry mixture; sprinkle nuts over the top.
Bake at 350 for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/22471/cranberry-apple-crunch"},{"id":"22459","title":"Espresso Caramels","ingredients":"oil, olive, salad or cooking
cream, fluid, heavy whipping
sugars, granulated
honey
syrups, corn, light
butter, without salt
water, bottled, generic","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.
Add the sugar, honey, and corn syrup, stir to blend, and return the mixture to a boil.
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 257F on the thermometer (10 to 15 minutes), stirring occasionally with a wooden spoon or heatproof spatula.
Remove the pan from the heat, stir in the butter and dissolved espresso, then pour the mixture into the prepared pan.
Let the caramel cool completely at room temperature (2 to 3 hours).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.
Cut the caramel evenly into 1-inch squares.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.","url":"https://recipe.bluelayer.org/recipe/22459/espresso-caramels"},{"id":"22367","title":"Honey Butter","ingredients":"butter, without salt
honey","directions":"Allow butter to soften slightly at room temperature.
Using an electric mixer, whip butter and honey together in a bowl until well mixed.
Put the mixture in a butter mold and allow to chill.
Roll butter up in wax paper, allow it to chill, and slice when ready to use.
Spread softened butter in a shallow pan, chill, and, when it is firm, use a miniature cookie cutter to make different shapes.
Run semichilled butter through a pastry bag, using a star tip.
You can also adapt the above to suit your needs.
For example, you could add fresh strawberries, blueberries, peaches, or other fruit.
Fresh herbs like basil, thyme, and oreganoas well as fresh garlichelp make wonderful herbed butter (for this you should omit the honey).","url":"https://recipe.bluelayer.org/recipe/22367/honey-butter"},{"id":"22324","title":"Brown Sugar Crust for Cheesecakes","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"NOTES: 2/3 cup butter equals about 1 stick + 3 tablespoons aprox.
You can also add chopped pecans, walnuts or almonds to the crust ingredients for a special flavor.
Heat oven to 375F Grease and flour 13 x 9\" baking pan or a 12-inch pizza pan.
In medium bowl, mix flour and brown sugar.
Cut in butter, using fork or pastry blender until crumbly.
Press firmly and evenly against bottom and side of pan.
Bake 10 to 15 minutes or until light brown and cool.","url":"https://recipe.bluelayer.org/recipe/22324/brown-sugar-crust-for-cheesecakes"},{"id":"22272","title":"Homemade Biscuit Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Combine flour, baking powder, sugar and salt in a mixing bowl.
Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
Store in an airtight container in a cool, dry place for up to three months.","url":"https://recipe.bluelayer.org/recipe/22272/homemade-biscuit-mix"},{"id":"22243","title":"Flaky Southern Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425F In large bowl, combine flour, baking powder and salt.
With pastry blender, cut in shortening until mixture resembles coarse meal.
Stir in milk until dough holds together.
Knead gently about 1 minute.
Roll dough 1/2 inch thick.
With 2 1/2- to 3-inch biscuit cutter, cut dough.
Place 1 inch apart on ungreased cookie sheet.
Bake 12 to 15 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/22243/flaky-southern-biscuits"},{"id":"22208","title":"Perfect Butter Pie Pastry","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic","directions":"Cut the butter into 1/2\" cubes.
Place the flour, sugar and salt in your food processor.
Pulse to combine.
Add the butter and pulse until chunks the size of a pea remain.
Slowly pour in the water, pulsing just until the dough begins to come together.
It will look like a shaggy mess.
Remove from the bowl and knead lightly one or two times, then pat out flat and cover with plastic wrap.
Chill 2-3 hours before using.
To use: Cut the dough in half, roll out one section at at time.
After you have either fit it into a pie shell, or formed into squares for turnovers, make sure you chill the dough down hard AGAIN.
This dough does much better when it goes into the oven ice-cold.
It shrinks much less.
Note: Do not overwork this dough or you will not get flaky results.","url":"https://recipe.bluelayer.org/recipe/22208/perfect-butter-pie-pastry"},{"id":"22166","title":"Tart Pastry","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Dump everything into a bowl, roll up your sleeves and get your hands right into it.
Work the dough well and knead for a couple of minutes.
Wrap in plastic wrap and refrigerate for 30 minutes (or more) before proceeding with recipe.
I have made up this dough up to a week (or even longer) ahead of time, and kept in a compartment in the refrigerator, wrapped airtight in plastic wrap.
It is a wonderful thing to have on hand during the holidays to whip up a batch of tarts or tassies, fresh.","url":"https://recipe.bluelayer.org/recipe/22166/tart-pastry"},{"id":"22128","title":"Butter Pastry Dough (Gourmet Magazine)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal.
Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.
Form dough into a ball and flatten to form a disk.
Wrap dough in plastic wrap and chill 1 hour.
Pastry dough may be made 1 week ahead and chilled.","url":"https://recipe.bluelayer.org/recipe/22128/butter-pastry-dough-gourmet-magazine"},{"id":"22119","title":"Zucchini-Sweet Corn-Ricotta-Quiche","ingredients":"squash, summer, zucchini, includes skin, raw
spinach, raw
corn, sweet, white, raw
cheese, parmesan, hard
cheese, ricotta, whole milk
cheese, feta
delallo, italian seasoned breadcrumbs,
phyllo dough","directions":"Grate the zucchini and preheat the oven to 180C.
Combine defrosted spinach, sweet corn and ricotta.
Add feta cheese in crumbs as well as grated zucchini and bread crumbs.
Season to taste.
Line a pie dish with the filo pastry.
Add the filling.
Top with grated cheese.
Bake for 30-40 minutes.","url":"https://recipe.bluelayer.org/recipe/22119/zucchini-sweet-corn-ricotta-quiche"},{"id":"22099","title":"Whole Wheat Raspberry Ricotta Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
raspberries, raw
cheese, ricotta, whole milk
cream, fluid, heavy whipping","directions":"Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, sugar and salt.
Mix in butter (either with a pastry blender or by hand and if adding by hand, cut into pieces), until the butter pieces are the size of small peas.
Then roughly chop raspberries and fold into batter.
In a separate bowl, combine heavy cream and ricotta, then stir ricotta mixture into flour mixture until blended.
Shape into a large ball in the center of the bowl and then very gently transfer to a heavy floured surface.
Flour the top of the dough and shape into a large rectangle, about 7 long and about 1 high.
Cut into 9 even squares and place onto baking sheet.
Bake for about 15-18 minutes, or until edges are slightly crisped and golden brown.
Transfer to a cooling rack after a few minutes and allow to settle a little more before eating.","url":"https://recipe.bluelayer.org/recipe/22099/whole-wheat-raspberry-ricotta-scones"},{"id":"22091","title":"Piroshki (Meat Filled Pastries) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix together as for pie pastry.
Chill for 1 hour.
Roll out the dough and cut into circles large sufficient to hold 1 tsp.
of filling.","url":"https://recipe.bluelayer.org/recipe/22091/piroshki-meat-filled-pastries-recipe"},{"id":"22052","title":"Caramel-Apple Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
apples, raw, with skin
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Prepare piecrust.
On a lightly floured surface, roll dough from center to edges into a 12-inch circle.
Wrap pastry around a rolling pin.
Unroll into a 9-inch pie plate.
Ease pastry into pie plate.
Trim to 1/2-inch beyond edge of plate.
Fold under pastry;crimp.
Don't prick pastry.
For Filling:.
In large bowl, mix sugar, 1/4 cup flour and cinnamon.
Add apples and toss to coat.
Transfer to pastry-lined pie plate.
Combine 2 Tablespoons of the caramel-apple dip and 2 Tablespoons milk; drizzle over apples.
In mixing bowl, combine the 1 cup flour and brown sugar.
Cut in 1/2 cup butter until mixture resembles coarse crumbs.
Sprinkle over filling.
Cover edge of pie with foil to prevent over browning.
Place on baking sheet.
Bake in 350 degree oven for 30 minutes.
Remove foil.
Bake 25-30 minutes more or until golden.
Cool 10 minutes.
Drizzle remaining caramel dip over top.
Cool pie on wire rack.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/22052/caramel-apple-pie"},{"id":"22033","title":"Basic Shortbread With Variations","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Line two cookie sheets with parchment paper.
In a bowl, combine flour and salt.
In a separate bowl, cream butter with an electric mixer until light and fluffy.
Add sugar and continue beating until smooth.
Stir in vanilla.
Add flour and salt to mixture and stir until smooth.
Divide dough into two flat disks roughly an inch thick and wrap in plastic.
Chill for an hour.
Preheat oven to 300F.
On a slightly floured surface, roll out dough to desired thickness.
Shape with lightly floured cookie cutters.
Place on cookie sheets and refrigerate 20 more minutes.
Bake for 20 minutes, or until cookies are firm without browning.
Cool on a rack.
Now for the Variations on the Theme:.
White-Chocolate Dipped:.
Roll out dough roughly 1/3 of an inch thick.
Cut into rounds and place cookies onto prepared baking sheets.
Refrigerate and bake as per above instructions.
After cooling, melt 6 ounces of white chocolate in a double boiler.
Dip cookies into white chocolate and return to rack.
Let chocolate set before handling.
Cranberry Clementine:.
Prepare one batch of basic shortbead dough, omitting vanilla extract.
Work 1/2 cup finely chopped dried cranberries and 2 tbs grated clementine zest into dough.
Roll out dough 1/2 inch thick.
Cut into desired shapes.
Refrigerate and bake as per above instructions.
Pecan Macadamia Bites:.
Add 1/4 cup finely chopped pecans and 1/4 cup finely chopped macadamia nuts to dough.
Scoop out tablespoons of dough and roll into balls.
Flatten each ball between your palms into bite-sized disks about an inch across.
Place on prepared cookie sheets, refrigerate and bake as per instructions above.
After cooking, dust cookies with icing sugar through a fine wire strainer.
Sugar Stars:.
Roll out dough roughly 1/3 of an inch thick.
Cut into stars and place cookies onto prepared baking sheets.
Using a pastry brush, lightly brush tops of cookies with egg white and sprinkle each cookie with coarse white sugar.
Refrigerate and bake as per above instructions.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/22033/basic-shortbread-with-variations"},{"id":"22011","title":"Buttery and Sweet Oatcakes","ingredients":"sugars, brown
butter, without salt
oats
salt, table
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
vanilla extract
water, bottled, generic","directions":"In a large bowl, mix together the dry ingredients.
Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
With a fork, stir in the water and vanilla extract.
Dough should just cling together.
Divide into 3 portions.
On a lightly floured surface, roll out each portion as thin as possible.
Cut into triangles.
Place 1 inch apart on an ungreased cookie sheet and bake in a preheated 375F (190C) oven for 10 to 15 minutes.
Oatcakes should not be brown but be still quite blonde when done.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/22011/buttery-and-sweet-oatcakes"},{"id":"21965","title":"Sausage and Mushroom Dip","ingredients":"pork sausage, link/patty, unprepared
oil, olive, salad or cooking
mushrooms, white, raw
onions, raw
spices, pepper, red or cayenne
cheese, parmesan, hard
sauce, worcestershire","directions":"brown sausage & drain well.
cook next 3 ingredient in oil until tender.
stir in the cream cheese & Worcestershire sauce.
if dip is needed instead of spread add sour cream to desired consistency.
sliced mushrooms are nice in the pastry cups but the chopped is better in the dips and spread.","url":"https://recipe.bluelayer.org/recipe/21965/sausage-and-mushroom-dip"},{"id":"21940","title":"Sugar Raisin Rolls (Made with a Bread Maker)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
raisins, seeded
leavening agents, yeast, baker's, active dry","directions":"Pour boiling water onto the raisins, drain, pat dry with a paper towel, and set aside.
Measure the ingredients and put them in a bread maker.
Select the \"dough with raisins\" program and start.
When the dough has finished kneading,Take it out of the bread maker; don't let it rise in there.
The dough will look very sad and malformed at this stage.
Shape it into a neat ball, place it into a bowl and let it rise at 30C for 60 ~ 80 minutes.
When the dough doubles in size, it has finished rising.
Test it with your finger; the hole you make should stay rather than filling back up with the dough.
Deflate gently.
Cut into 10 pieces with a pastry scraper.
Form into balls and let rest for 12 minutes.
Reform into neat balls.
Roll them lightly on a dampened kitchen towel.
Roll the dough balls in granulated sugar.
If there is sugar on the side that touches the baking tray they will stick, so be careful to avoid getting sugar on that part.
Place on a parchment paper lined baking tray.
Let rise a second time at 30C for 30 ~ 40 minutes.
Preheat the oven to 180C
When the rolls have doubled in size, make 3 shallow cuts on the tops of each.
Bake for 12 ~ 14 minutes at 180C.
They're done.
Let them cool on a cooling rack.
I tried making them with mixed dried fruits.
These are yummy too.
If you like things to be sweet, then coat the rolls one more time with sugar just before baking.
The bread will be even more crisp and delicious.","url":"https://recipe.bluelayer.org/recipe/21940/sugar-raisin-rolls-made-with-a-bread-maker"},{"id":"21893","title":"Neiman Marcus $50 Apple Pie... It's That Good!","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
shortening, vegetable, household, composite
salt, table
water, bottled, generic
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
cream, fluid, heavy whipping
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"To prepare the crust:.
Place the flour, chilled butter, shortening and salt in a food processor.
Process just until the mixture resembles coarse crumbs.
With the machine running, add enough ice water through the feed tube for the dough to begin to form a ball.
Wrap the dough in plastic wap or wax paper and refrigerate
Preheat the oven to 375 degrees.
Divide the pastry dough in half.
Roll out one-half into a 12-inch circle on a lightly floured surface.
Line a 10-inch pie plate wirh the dough and trim the edge
Prepare the filling:.
Place the apples in a lare mixing bowl and toss with the sugar, flour, salt, cream and cinnamon [or 1 tsp cardamom or dash of angostura bitters].
Mound the filling in the pie shell.
Roll out the remaining dough 1/8 inch thick.
Cover the pie with the top crust, pressing firmly to seal the edge, and crimp the edge decoratively.
Make several small steam vent slashes in he top crust.
Brush the crust with a little milk to ensure a shiny crust.
Place the pie on a baking sheet to catch any drippings while baking.
Bake the pie until the crust is golden brown and the filling is bubbling, 1-1/4 to 1-1/2 hours.
If the crust seems to be getting too brown, cover it loosely with foil and continue baking.
Cool the pie overnight
Serve at room temperature with vanilla ice cream or whipped cream, if desired.
Serves 8-12.","url":"https://recipe.bluelayer.org/recipe/21893/neiman-marcus-50-apple-pie-its-that-good"},{"id":"21886","title":"Shortbread with Chocolate Toffee Bits","ingredients":"butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Preheat the oven to 300 degrees F.
Cream the butter and 4 tablespoons of sugar in a blender or using a hand mixer until creamy and light.
Add the chocolate toffee pieces to the creamy mixture.
Blend for about a minute so the chocolate toffee pieces are well incorporated.
Sift the flour and cornstarch into the butter mixture.
Blend well until combined.
The mixture will resemble breadcrumbs.
Line a 9x9 inch baking pan with parchment paper.
Pour the shortcrust pastry into the pan and press the shortcake until flat and firm.
Cut the pastry into squares before baking, since cutting after its baked will result in a pan full of large crumbs.
Baked shortbread is brittle when cut if there are no score marks.
Place in the oven and bake for 1 hour.
Remove and allow to cool for about 10 minutes.
Sprinkle remaining 1 tablespoon of fine bakers (castor) sugar lightly over the top of the pastry.
Allow to cool completely before separating the squares.
To separate the squares, place the point of a sharp knife along a scoremark and push the knife down.
The shortbread square will easily separate.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21886/shortbread-with-chocolate-toffee-bits"},{"id":"21877","title":"Date Triangles","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
orange juice, raw
butter, without salt
water, bottled, generic
water, bottled, generic
dates, deglet noor
nuts, almonds
orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey","directions":"In a food processor, combine flour, sugar, salt, and half the zest; pulse to combine.
Add butter; pulse until mixture is crumbly.
Combine orange-flower water, if using, and ice water; drizzle over mixture.
Pulse until dough just comes together.
Chill, covered, for 20 minutes.
In the clean bowl of a food processor, combine dates, almonds, remaining zest, and orange juice; pulse to coarsely chop.
Heat oven to 350F.
Form dough into 1 1/2-inch-diameter balls; flatten into 3 1/2-inch circles.
Place 1 heaping teaspoon date filling on each.
Fold sides toward centers, making triangles; press to flatten slightly.
Place pastries 2 inches apart on baking sheets lined with parchment paper; press again.
In a small bowl, whisk to combine milk and honey; brush on pastries.
Arrange 3 sliced almonds on each pastry.
Bake until golden, 30 to 40 minutes, rotating sheets halfway through.
Transfer pastries to a wire rack; brush with glaze again.
Let stand 15 minutes before serving.
Cookies can be kept in an airtight container at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/21877/date-triangles"},{"id":"21854","title":"Flaky Pie Crust Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"In a large bowl, combine the flour and salt.
Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly.
Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork.
Add enough water to make the dough cohesive.
Gently gather the dough with your hands and pat it firmly into a ball.
(This dough is best when rolled out immediately.)
To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap.
Place another large sheet of plastic wrap on top of the dough.
Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling.
With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough.
When finished, lift the top piece of plastic wrap off the dough.
Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan.
Gently press the dough to mold it to the shape of the pan.
Peel the plastic wrap off the dough.
Trim the edges, leaving 1/2 inch of dough overhanging.
Fold the overhanging dough under and crimp the edges to form a decorative rim.
Chill until ready to use.","url":"https://recipe.bluelayer.org/recipe/21854/flaky-pie-crust-dough"},{"id":"21739","title":"Chunky Carrot Cake","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
leavening agents, baking soda
salt, table
apple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, canola
lemon juice, raw
carrots, raw
nuts, pecans
raisins, seeded","directions":"Position rack in the center of to oven and preheat the oven to 350F Lightly butter and flour a 9-inch tube pan, tapping out the excess flour.
Line the bottom of the pan with a ring of wax paper.
Sift together the whole wheat pastry flour, unbleached flour, baking soda, cinnamon, ginger, nutmeg, baking powder, and salt into a large blow and make a well in the center.
In another bowl, whisk the fruit juice concentrate, oil, and lemon juice.
Pour the liquids into the well and stir until smooth.
Stir in the carrots, walnuts, and raisins.
Pour into the pan and smooth the top.
Bake until a toothpick inserted in the center of the cake comes out clean and the sides begin to pull away from the sides of the pan, 30 to 35 minutes.
Cool the cake on a wire cake rack for 5 minutes.
Invert and unmold the cake onto the rack, carefully remove the wax paper, and cool completely.","url":"https://recipe.bluelayer.org/recipe/21739/chunky-carrot-cake"},{"id":"21715","title":"Old Stone House B&B Scones (Ireland)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and salt in a bowl.
Rub in the butter with your fingers or a pastry blender.
Add the sugar, baking powder, and raisins and mix together well.
Add the milk and mix into a loose dough.
Turn onto a floured board and knead until smooth (about 10 times).
Roll out and cut the dough into eighths.
Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar.
Bake for 15 to 20 minutes in preheated 400 degrees oven.
When done transfer to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/21715/old-stone-house-b-b-scones-ireland"},{"id":"21699","title":"Quiche Pastry","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mash together cream cheese and butter.
Sprinkle in flour and salt; mash with a fork until they are just tiny grains.
Then knead only once or twice, until it just comes together.
Place mixture in buttered bowl, seal with plastic wrap, and refrigerate 3-4 hours or overnight.
Roll between 2 pieces of wax paper an hour before using.
Fit the pan, crimp edges, and freeze at least 45 minutes.
Jab holes in it with a fork and bake in a 400 degree oven for 6-7 minutes.
Remove from oven and cool.
Proceed with usual quiche recipe.","url":"https://recipe.bluelayer.org/recipe/21699/quiche-pastry"},{"id":"21696","title":"Pain a lAncienne Focaccia","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the flour, salt, yeast, and water in a mixing bowl.
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
If mixing by hand, use a large spoon and stir for about 1 minute, until well blended.
The dough should be coarse and wet.
Let the dough rest for 5 minutes to fully hydrate the flour.
Drizzle the olive oil over the dough, then resume mixing on medium-low speed using the paddle attachment, or by hand using a large wet spoon or wet hands, for 1 minute.
The dough should become smoother but will still be very soft, sticky, and wet.
Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes.
Transfer the dough to a lightly oiled work surface.
With wet or oiled hands, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough.
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
The dough should be significantly firmer, though still very soft and fragile.
Place the dough back in the bowl, cover, and let sit at room temperature for 10 minutes.
Repeat this entire process three more times, completing all repetitions within 30 to 40 minutes.
(You can also do the stretch and folds in the bowl, as shown on page 17.)
After the final stretch and fold, return the dough to the oiled bowl and immediately cover the bowl tightly and refrigerate overnight or for up to 4 days, or pan it immediately (as described below).
To make 1 large focaccia, line a 12 by 16-inch sheet pan with parchment paper or a silicone mat.
Oil it generously, including the sides, with about 2 tablespoons of olive oil, then transfer the dough to the pan.
Drizzle another tablespoon of oil over the top of the dough, then use your fingertips to dimple the dough and spread it to cover about half of the pan.
Make sure the top of the dough is coated with oil, then cover the pan (not the dough) tightly with plastic wrap and immediately place the pan in the refrigerator overnight or for up to 4 days.
For round focaccia, cut out a piece of parchment paper to fit inside an 8- or 9-inch round pan.
Oil both the parchment and the sides of the pan with 1 tablespoon of olive oil, then transfer the dough to the pan.
For an 8-inch pan, use 8 ounces (227 g) of dough; for a 9-inch pan, use 12 ounces (340 g) of dough.
Drizzle 1 teaspoon of olive oil over the top of the dough, then use your fingertips to dimple the dough and spread it as far as it will allow.
Dont force the dough when it starts to spring back.
Cover the pan (not the dough) tightly with plastic wrap and immediately place the pan in the refrigerator overnight or for up to 4 days.
Remove the dough from the refrigerator about 2 1/2 hours before you plan to bake, and if you havent already panned it, follow the instructions above to do so, spreading it to cover a portion of the pan.
Warm the oven for just a few minutes, then turn it off; or, if you have a gas oven with a pilot light, its warm enough without any heating.
Drizzle a small amount of olive oil on the surface of the dough and, beginning in the center and working toward the sides, dimple the dough with your fingertips to spread it over more of the pan.
The dough will start resisting and sliding back toward the center after a minute of this; stop dimpling at that point.
It should now be covering 70 to 80 percent of the pan.
Cover the pan with plastic wrap and put it in the warm oven (with the heat off!).
For a gas oven with a pilot light, leave the focaccia in for just 5 minutes.
Otherwise, leave it in for about 8 minutes.
(If you have plenty of time, you can simply let the dough rest at room temperature for 30 minutes between dimplings, which will require a total of about 4 hours prior to baking.)
After the focaccia has been out of the oven for 10 minutes, remove the plastic wrap, drizzle another small amount of olive oil over the dough, and dimple it again.
This time it should cover about 90 percent of the pan.
Cover it again and return it to the warm oven for 5 minutes in a gas oven with a pilot light or 10 to 20 minutes for any other type of oven.
On the third dimpling (if not the second), the dough should evenly fill the entire pan.
If it creeps in from the corners because of the oil, dont worry; it will fill the corners as it rises.
Cover the pan with plastic wrap and proof the dough in the slightly warm oven as before, removing it after 5 to 10 minutes and completing the rise at room temperature.
It should be about 1 inch high in 1 to 1 1/2 hours (longer if not using the oven).
Preheat the oven to 500F (260C).
(You dont need a baking stone, but if youd like to use one, allow 45 minutes for it to preheat.)
Top the focaccia with your choice of toppings (see page 70 for topping ideas), but wait until the end of the baking time to add any cheese.
Place the pan in the oven.
For large focaccia, lower the oven temperature to 450F (232C) and bake for 12 minutes.
Rotate the pan and bake for another 10 to 15 minutes, until the top of the dough is golden brown.
For round focaccia, keep the oven temperature at 500F (260C) and bake for 10 to 12 minutes.
If you use moist toppings, such as fresh tomatoes or sauce, the focaccia will take longer to bake.
To test for doneness, use a metal spatula to lift the edge of the focaccia so you can see the underside; it should be a mottled golden brown in spots, not white all over.
If youre topping the focaccia with cheese, add it when the focaccia appears to be done, then bake for another 2 to 4 minutes to melt the cheese.
When you remove the focaccia from the oven, run a pastry blade or metal spatula along the sides of the pan to loosen the focaccia, then carefully slide the focaccia, parchment and all, onto a wire rack.
If any olive oil remains in the pan, pour it over the top of the focaccia.
Cool for at least 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/21696/pain-a-lancienne-focaccia"},{"id":"21675","title":"Bread made from Tofu and Brown Rice","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
oil, olive, salad or cooking","directions":"Remove the silken tofu from the package, and place it in a heat-resistant dish together with its liquid, then heat for about 30 seconds in the microwave.
Put more than the listed amount of water in a heat-resistant dish, then heat for about 20 seconds in the microwave to heat until lukewarm.
Combine the ingredients listed from the bread flour to the dry yeast, and mix with a rubber scraper or similar utensil.
Add the tofu and mix well.
Add 2 tablespoons lukewarm water and mix well.
Gradually add more lukewarm water, a teaspoon at a time, until the dough reaches the right firmness.
I use 2 tablespoons plus 2 teaspoons lukewarm water, which is a total of 40 ml.
Transfer to a work surface, and knead by repeating a process of pounding and stretching the dough.
Once the dough looks like the photo shown, return it to the bowl, and add 1 tablespoon olive oil.
Work the olive oil into the dough, then return it to the work surface to knead.
It's ready once it is smooth as shown.
Return it to the bowl, and let it rise at around 30C until it doubles in size (first proofing).
Press your finger into the dough, and if it doesn't return, then remove it from the bowl and lightly press out the air.
Divide it in half, form each half into a ball, then let it rest.
Here is how it should look after about 15 minutes.
Roll each ball of dough into an oval shape with a rolling pin, then fold each end inside.
Tightly seal the edge where the two ends meet.
Turn over each loaf and evenly shape.
Arrange them on a baking tray lined with a sheet of parchment paper, then let them rise at around 35C until they double in size (second proofing).
Preheat the oven to 200C.
Dampen the tops with a pastry brush dipped in water, sprinkle on sesame seeds, and slash (you may omit these steps).
Bake for 10 minutes at 200C, then for 5 minutes at 180C.
Adjust the baking time to suit your oven.
When there is 3 minutes remaining, I shift their positions to brown evenly.
Slice once they cool.
Since they have an elastic-like chewy texture, they are easy to cut.
This is the brown rice flour I used.
I got it at Tomizawa Shoten, a baking supply store.","url":"https://recipe.bluelayer.org/recipe/21675/bread-made-from-tofu-and-brown-rice"},{"id":"21669","title":"Illinois Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
apples, raw, with skin
sugars, granulated
sugars, brown
spices, cinnamon, ground
lemon juice, raw
salt, table
spices, nutmeg, ground
butter, without salt","directions":"Preheat oven to 450 degrees.
For crust, combine flour and salt in mixing bowl.
Cut in shortening with pastry blender or 2 knifes until mixture is uniform.
Add water; toss lightly with a fork until dough forms a ball.
Divide dough into 2 parts.
On lightly floured surface, roll bottom crust into circle 18 inches thick and about 1 1/2 inches larger than inverted 9 inch pie plate.
Gently, ease dough into pie plate, being careful not to stretch dough.
Trim edge even with pie plate.
For apple filling:Combine all ingredients in mixing bowl.
Stir until mixed well.
Spoon into unbaked pie shell.
Use remaining half of dough to roll top crust, as instructed for bottom crust.
Lift onto filled pie.
Trim 1/2 inch beyond edge of pie plate.
Fold top edge under bottom crust;flute as desired.
Cut slits or design in top crust to allow steam to escape.
Brush top crust with milk;sprinkle with white sugar.
Bake @ 450F (230C) for 20 minutes.
Reduce heat to 350F (180C);bake an additional 25 to 30 minutes or until crust in golden brown.
Cool and serve .","url":"https://recipe.bluelayer.org/recipe/21669/illinois-apple-pie"},{"id":"21664","title":"Uncle Bill's Cinnamon Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
butter, without salt
spices, cinnamon, ground","directions":"Preheat oven to 400 degrees F.
Grease a large baking sheet with vegetable oil and set aside.
In a mixing bowl, sift together flour, baking powder, salt and sugar.
Using a pastry blender, cut olive oil into the dry mixture.
Add milk and use a fork to stir until incorporated.
Roll dough out onto a lightly floured surface and knead a few times until the dough forms a single ball.
If dough is too sticky, a little more flour and knead again.
Using a rolling pin, roll dough out to about 3/8\" thickness to form a rectangle about 12\" x 8\".
In a mixing bowl, mix together brown sugar, softened butter, and cinnamon until smooth.
Spread mixture over dough evenly.
Roll the dough into a log shape (12\" long) and pinch the dough together at each end so that it does not unroll.
Slice the roll into 1/2\" thick slices.
Place each slice onto the prepared baking sheet, keeping each slice separated, or you can place them touching each other.
They will stick together but you can separate them when they are cooled.
If desired, sprinkle the tops of each slice with more ground cinnamon.
Bake in preheated 400 F oven for 12 to 15 minutes or until the tops turn slightly golden.
Serve warm or cooled.
If desired, you may add 1/2 cup crushed pecans and 1/2 cup golden seedless raisins to the Cinnamon-Butter paste (Optional).","url":"https://recipe.bluelayer.org/recipe/21664/uncle-bills-cinnamon-rolls"},{"id":"21638","title":"Pecan Squares","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
sugars, brown
honey
butter, without salt
cream, whipped, cream topping, pressurized
nuts, pecans","directions":"Sift together 2 c flour and 2/3 c powdered sugar.
Cut in 3/4 c softened butter using a pastry blender or fork until mixture resembles coarse meal.
Pat mixture on bottom and 1 and 1/2 inches up sides of a lightly greased 13x9\" baking dish.
Bake at 350 degrees for 20 minutes or until edges are lightly browned; cool.
Bring brown sugar, honey, 2/3 c butter, and whipping cream to a rolling boil in a saucepan over medium-high heat.
Stir in pecans and pour hot filling into prepared crust.
Bake at 350 degrees for 25 to 30 minutes until golden and bubbly.
Cool completely before cutting into 2\" squares.","url":"https://recipe.bluelayer.org/recipe/21638/pecan-squares"},{"id":"21616","title":"Hazelnut Chocolate Kisses","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
nuts, hazelnuts or filberts","directions":"Place 6 ounces of the chocolate into a 2-quart mixing bowl.
In a 1-quart saucepan over medium heat, bring the cream to a boil.
Pour the cream into the bowl with the chocolate.
Let the mixture stand for 1 minute, then stir together using a rubber spatula, whisk, or immersion blender until smooth and thoroughly mixed.
Stir in the ground hazelnuts and blend well.
Cover, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
Melt and temper the remaining 12 ounces chocolate (see pages 2530).
Pour the tempered chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone.
Or pour the chocolate into a plastic squeeze bottle.
Pipe or squeeze chocolate into each cavity of a 12-space, 1-inch-deep, spiral-topped chocolate mold.
Tap the mold on a countertop a few times to eliminate air pockets.
Let the chocolate sit in the mold at room temperature for 3 minutes.
Turn the mold upside down over a sheet of parchment or waxed paper and let the chocolate run out.
This will leave a thin film of chocolate coating each cavity of the mold.
With a small flexible-blade spatula, clean off the edges of each cavity of the mold.
Place a hazelnut in each cavity.
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the hazelnut truffle cream.
Pipe the truffle cream into each cavity, filling it just below the top edge.
Fill up the mold cavity with the remaining tempered chocolate.
With a small flexible-blade spatula, clean off the edges of each cavity, if necessary.
Place the mold in the freezer until the chocolate is set (15 minutes).
Remove the mold from the freezer and turn it upside down over a piece of parchment or waxed paper.
Hold the mold by opposite corners and gently twist it in opposite directions.
The candies should drop out of the mold.
If they dont drop out easily, return the mold to the freezer for another 15 minutes and try again.
Place the kisses in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the kisses will keep for 1 month in the refrigerator or 2 months in the freezer.
The kisses taste best at room temperature.
White Chocolate Hazelnut Kisses: For the truffle cream, substitute 8 ounces white chocolate for the 6 ounces bittersweet chocolate and use 1/3 cup heavy whipping cream.
For the coating, replace the bittersweet chocolate with white.","url":"https://recipe.bluelayer.org/recipe/21616/hazelnut-chocolate-kisses"},{"id":"21575","title":"Dorothy's Best Ever Pastry","ingredients":"lard
water, bottled, generic
vinegar, distilled
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Beat the lard in the boiling water and 1 tbsp vinegar.
Mix the dry ingredients together.
Stir into the lard mixture.
Do not overmix.
Form into a ball and put into fridge until ready to roll out.
May be frozen.
When ready to roll out, remove from fridge and make your shells for pies or tarts.","url":"https://recipe.bluelayer.org/recipe/21575/dorothys-best-ever-pastry"},{"id":"21567","title":"Bisquick Substitute","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated.
Cut butter into flour mixture using a pastry cutter until evenly combined.","url":"https://recipe.bluelayer.org/recipe/21567/bisquick-substitute"},{"id":"21565","title":"Flaky Cheese Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450.
In a large bowl stir together flour, sugar, baking powder, salt, and cream of tartar.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Stir in cheese.
Make a well in the center of flour mixture.
Add milk all at once.
Using a fork, stir just until mixture is moistened.
Turn dough out onto a lightly floured surface.
Knead dough by folding and gently pressing it just until it holds together.
Pat or lightly roll until 3/4-inch thick.
Cut with a floured 2 1/2 inch round cutter, dipping cutter into flour between cuts; reroll scraps as necessary.
Place dough circles 1 inch apart on an ungreased baking sheet.
Bake for 10-14 minutes or until golden.
Remove biscuits from baking sheet; serve warm.","url":"https://recipe.bluelayer.org/recipe/21565/flaky-cheese-biscuits"},{"id":"21562","title":"ZoomTM Apple Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
syrup, maple, canadian
spices, cinnamon, ground
butter, without salt
apples, raw, with skin
nuts, almonds","directions":"Preheat oven to 350 degrees F.
In medium bowl, blend together Zoom Hot Cereal mix, flour, brown sugar, maple syrup and cinnamon.
Cut in 1/3 cup butter with pastry blender or two knives until mixture resembles size of small peas.
Press half of mixture into lightly greased 8x8x2-inch pan.
Layer with sliced apples.
Sprinkle remaining mixture over apples.
Sprinkle the nuts on top.
Dot with the remaining 1 tablespoon of butter.
Bake 40-45 minutes.
Cover the dish the final 15 minutes of baking to avoid the nuts burning.
After removing the apple crunch from the oven set it aside to cool slightly-about 10 to 15 minutes.
Serve warm and if desired with vanilla ice cream or real whipped cream.","url":"https://recipe.bluelayer.org/recipe/21562/zoomtm-apple-crunch"},{"id":"21517","title":"Ombre Strawberry Frosting","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
vanilla extract
honey
rice flour, white, unenriched
strawberries, raw","directions":"For the frosting:In a small bowl, beat the cream until thick and fluffy.
Add the cream cheese or coconut butter, vanilla and honey and beat until smooth.
To create the ombre white to dark pink look, scoop out a generous 1/3 portion of the frosting and place in another mixing bowl.
Beat in 2 tablespoons of flour to this to create a nice white frosting for piping.
Assembling Cake:.
Put the first cake onto your serving platter.
Slather some frosting on top of the cake for the inner filling, about 1/4 cup.
Place the second cake on top.
Fill a pastry bag with the white frosting with a large star tip (or anything that you like the look of).
Start piping a row of roses on the upper 1/3 part of the cake.
Pipe roses by creating a continuous circle of frosting until your desired size.
Work upwards to cover the top portion of the cake in white roses.
Next, blend the strawberries in a food processor until they are a fine powder.
Add 4 tablespoons of the powder to the remaining frosting (or however much powder to reach desired hue).
This part will be the light pink color.
Pipe another row of roses on the cake right below the layer of white roses, leaving enough space for the last, darker pink row.
Add the rest of the powdered strawberries to the remaining frosting and beat in until smooth.
If the color is not as dark as youd like, you can add a few drops of strawberry juice or natural food dye.
We ended up using 2 drops of the natural food dye.
Pipe the last row and marvel at your beautiful healthy cake!
Note: We have been loving the ombre look lately and wanted to create this for our little girls birthday.
The strawberries do not create a very strong flavor and act as more of a powdered sugar substitute while giving color.
You can substitute with powdered xylitol if you do not want the pink color or fear your baby may be allergic to strawberries.
If you dont want to use xylitol, you may add 6 tablespoons of a flour of choice (not wheat, so it doesnt change the color) and liquid stevia to taste.","url":"https://recipe.bluelayer.org/recipe/21517/ombre-strawberry-frosting"},{"id":"21497","title":"Oatmeal Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
oats","directions":"Combine all ingredients except the sugar, shortening, and oats in a large bowl.
Blend well.
Stir in brown sugar and mix well.
With a pastry blender, cut in shortening until evenly distributed.
Stir in oats and mix well.
Put in a large airtight container and label Oatmeal Cookie Mix.
Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 24 Cups of mix.","url":"https://recipe.bluelayer.org/recipe/21497/oatmeal-cookie-mix"},{"id":"21467","title":"Buttermilk Strawberry Shortcake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
sugars, granulated
strawberries, raw
sugars, granulated
lemon juice, raw","directions":"Preheat the oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
(If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture.
Transfer mixture to a mixing bowl, and proceed.)
Stir in buttermilk until the flour mixture is moistened.
Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
Bake in the preheated oven until golden brown, 15 to 20 minutes.
Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl.
Allow berries to rest until juices develop, about 30 minutes.
Serve the strawberries with juice over the biscuits.","url":"https://recipe.bluelayer.org/recipe/21467/buttermilk-strawberry-shortcake"},{"id":"21455","title":"Brown Sugar Berry Cobbler","ingredients":"sugars, brown
sugars, brown
cornstarch
goji berries, dried
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Preheat oven to 425F with rack in middle.
Stir together 3/4 to 1 cup brown sugar and cornstarch in a large bowl.
Add berries and toss to coat.
Transfer mixture to a shallow 3-qt baking dish and bake until mixture is hot, about 12 minutes.
Meanwhile, whisk together flour, baking powder, and salt in a medium bowl.
Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-size butter lumps.
Add milk and stir until dough just comes together.
Remove baking dish from oven and drop 12 mounds of dough onto hot berries.
Stir together remaining tsp brown sugar and granulated sugar and sprinkle over dough.
Bake cobbler until topping is golden, 25 to 30 minutes.
Cool to warm, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/21455/brown-sugar-berry-cobbler"},{"id":"21340","title":"Daddys Biscuits","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450F.
Lightly grease a baking sheet with nonstick cooking spray.
Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal.
Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl.
Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch.
Cut the dough with a 2 1/2-inch floured biscuit cutter.
Place the rounds on the baking sheet 1 inch apart for crisp biscuits or almost touching for softer biscuits.
Bake for 8 to 10 minutes, or until lightly browned.
I mix the dough from start to finish with my fingers.
I taught Trishas dad to use a fork because all the dough seemed to end up on his big hands and not in the pan!
Reroll dough scraps for an extra couple of biscuits.
If you cannot find self-rising flour, substitute 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/4 teaspoon salt.","url":"https://recipe.bluelayer.org/recipe/21340/daddys-biscuits"},{"id":"21245","title":"Can't Get Enough of My Apple Crumble!","ingredients":"apples, raw, with skin
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
water, bottled, generic
oats
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
ice creams, vanilla","directions":"Preheat oven to 375F.
Combine all \"The Apple\" ingredients in a large bowl.
Combine all \"The Crumble\" ingredients in a smaller bowl, and cut them together: (Use a pastry blender, or just use two butter knives and criss-cross them in the middle of the mix and pull outward - repeating the motion over and over.
).
Place \"The Apple\" in a greased casserole.
Sprinkle \"The Crumble\" onto \"The Apple\".
Bake 35 minutes - while you're enjoying dinner.
Serve hot with only French Vanilla Ice Cream on top - nothing else will do!
OPTIONS: Sprinkle walnuts on top, or reduce the margarine to 2 tablespoons but adding 1/4 cup of peanut butter to \"The Crumble\".","url":"https://recipe.bluelayer.org/recipe/21245/cant-get-enough-of-my-apple-crumble"},{"id":"21224","title":"Crick-Cracks: Savory Turkish-Style Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
seeds, sesame seeds, whole, dried
spices, poppy seed
spices, fennel seed","directions":"In the mixing bowl fitted for a standing mixer (such as a Kitchen Aid), combine the 1 1/2 cups of the flour, the cornmeal, sugar, 1/2 teaspoon of the salt, and the butter.
Using the paddle attachment of an electric mixer, mix the ingredients on low speed until the butter breaks down into pea-sized pieces.
Pour in the buttermilk and mix again until it is just combined.
The dough will come together quickly and will be a little wet.
Wrap the dough in plastic, pressing it into a flat rectangle about an inch thick.
Chill the dough for 3 hours or overnight.
Divide the dough into quarters.
Lightly flour your rolling-out surface with about 1/4 cup of flour.
Roll out the first quarter into a rectangle, approximately 12 x 15 inches.
Dont worry about making the dough into the perfect size or shape; its most important that it rolls out to be 1/16 inch thick or as thin as you can make it.
Line a heavy baking sheet with parchment paper.
Roll the dough over the rolling pin or fold it in half to pick it up and place it on the lined baking sheet.
Place another sheet of paper on top of the rolled dough and roll out the remaining quarters of dough, layering them on the baking sheet, separated by parchment paper.
This is an easy way to store the dough as it chills.
Chill the rolled-out dough for at least an hour or overnight.
Preheat the oven to 350F.
Place 1 sheet of dough onto each of 4 heavy baking sheets, leaving them on the parchment paper.
Dock the dough by pricking little holes into it with a fork; this keeps the dough from bubbling too much when it bakes and creates a cracker pattern.
Using a ruler and a pizza cutter or knife, cut the dough into 3-inch squares, leaving odd pieces on the ends.
Its easier to leave those pieces to snack on after theyre baked rather than reroll the scraps and repeat the process.
The dough will get tough if rerolled.
In a small mixing bowl, combine the sesame seeds, poppy seeds, nigella seeds, and the remaining teaspoon of salt.
Using a pastry brush, moisten each sheet of cut crackers lightly with water and then sprinkle each evenly with the salted seed mixture.
Place the crackers in the oven and reduce the temperature to 325F.
Bake them for 8 minutes and rotate the pan.
Continue baking the crackers for another 10 to 11 minutes or until lightly browned.
If your oven can only hold two pans at a time, keep the other two chilled while you are baking the first two.
Cool the crick-cracks completely before serving.
Store them in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/21224/crick-cracks-savory-turkish-style-crackers"},{"id":"21217","title":"Basic Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 450 degrees.
In a large bowl, thoroughly combine the flour, baking powder and salt.
Use a pastry cutter or a fork to quickly work the butter into the dry ingredients until the mixture resembles coarse meal.
Add 1/2 cup of the milk and stir with a fork just to combine.
Work quickly, stirring as little as possible, until a soft, shaggy dough forms.
Add more milk, a tablespoon at a time, if the dough seems too dry.
Gather the dough into a ball and roll or pat the dough out to a 1/2-inch-thick circle on a lightly floured work surface.
Using a 2-inch biscuit cutter or glass, cut out as many biscuits as possible.
Place them an inch apart on ungreased baking sheets and bake until golden brown, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/21217/basic-biscuits"},{"id":"21197","title":"Cranberry-Orange Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
sugars, brown
butter, without salt
apples, raw, with skin
cranberries, dried, sweetened
sugars, granulated
orange juice, raw
orange juice, raw","directions":"Preheat oven to 375.Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, cornmeal, 1/4 cup granulated sugar, and brown sugar in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.Combine apple and remaining ingredients in a large bowl; toss well.
Spoon the apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole.
Sprinkle with the crumb mixture.
Bake at 375 for 45 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/21197/cranberry-orange-apple-crisp"},{"id":"21191","title":"Dairy-Free Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In food processor, combine both flours, sugar and salt and pulse to mix.
With machine running, add oil in thin, steady stream, about 5 seconds.
Remove lid and fluff mixture with fork.
Replace lid and pulse again 1 to 2 seconds.
Put ice water in measuring cup.
With machine running, add 3 tablespoons water in 3-second stream.
Stop machine at once, remove lid and fluff again with fork.
Replace lid and add remaining 2 tablespoons water with 2-second pulse; pastry will form large crumbs.
Turn pastry out onto work surface, scraping bowl thoroughly with rubber spatula.
Gently knead 2 or 3 times into ball.
Place dough on large sheet of plastic wrap and flatten into 3/4-inch-thick disk; smooth cracked edges.
Wrap in plastic wrap and refrigerate 30 to 60
minutes before rolling.
Unlike like a butter pastry, dough won't become very firm; this is primarily a rest to ensure easy rolling.","url":"https://recipe.bluelayer.org/recipe/21191/dairy-free-oil-pastry"},{"id":"21185","title":"Individual Plum Pies with Vanilla Bean Ice Cream","ingredients":"butter, without salt
plums, raw
sugars, granulated
spices, cinnamon, ground
salt, table
water, bottled, generic
cornstarch
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
lard
water, bottled, generic
ice creams, vanilla","directions":"Preheat the oven to 375 degrees F. In a large saute pan, over medium heat, melt the butter.
Add the plums and saute for 2 minutes.
Stir in the sugar, cinnamon and salt.
Continue to saute for 2 minutes.
Whisk the water and cornstarch together.
Mix well.
Stir the water mixture into the plum mixture.
Bring the liquid to a gentle boil and cook for 2 minutes.
Remove from the heat and cool completely.
In a mixing bowl, combine the flour, salt, and sugar.
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
Add the water, 1 tablespoon at a time, and work it in with your hands, forming a smooth ball of dough.
Divide the dough in half and wrap each ball in plastic wrap.
Refrigerate the dough for 30 minutes.
Remove the dough from the refrigerator and let the dough sit out for 5 minutes before rolling out.
Roll out each dough on a floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
Cut each round of dough out into 6 (6-inch) rounds.
Gently fold 6 circles of dough and unfold each round into a 4-inch individual pie pan.
Pour 3/4 cup of the filling into each pastry shell.
Place the remaining 6-inch rounds over the filling, trimming off the excess.
Crimp the edges of the pie crust, sealing the pie completely.
Place the pies on a baking sheet and bake until golden brown, about 25 minutes.
Remove from the oven and cool for 5 minutes, before serving.
Serve each pie with a scoop of ice cream","url":"https://recipe.bluelayer.org/recipe/21185/individual-plum-pies-with-vanilla-bean-ice-cream"},{"id":"21124","title":"Gluten-Free Pie/Tart Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, sugar, and salt in a bowl; stir.
Stir oil, applesauce, and milk together; add to dry mixture.
Mix until it forms a ball; roll between 2 sheets of waxed paper or press into a greased 9\" pie plate.
Prick with a fork and bake in a preheated 400* oven for 10-15 minutes for a baked pie shell.
Fill before baking if the recipe calls for an unbaked pie shell.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21124/gluten-free-pie-tart-pastry"},{"id":"20984","title":"Handmade Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 250F.
Cut the butter into 1 cubes and combine the dry ingredients in a large mixing bowl.
Add the butter cubes slowly to the dry ingredients, and using two knives in a scissors fashion (or a pastry blender) cut the butter into the dry ingredients.
Once both small and large crumbs have formed, use your hands to begin to knead and form the dough.
After the dough is formed, press it out into a greased 7-inch or 8-inch square pan.
Smooth it evenly into the pan and then use a butter knife to score the dough lightly in 2-inch squares.
Next use a fork to make two sets of holes in each 2-inch square.
Bake for 45-50 minutes, or until the edges are a pale golden color.
Do not overcook or brown.
Once done, remove from the oven and immediately re-cut the scoring lines.
Serve on its own, or our personal preference with vanilla ice cream and blueberry sauce.
Recipe adapted from Lobster Rolls & Blueberry Pie by Rebecca Charles and Deborah DiClementi.","url":"https://recipe.bluelayer.org/recipe/20984/handmade-shortbread"},{"id":"20932","title":"Pumpkin Streusel Bars","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, baking soda
butter, without salt
pumpkin, raw
sugars, brown
honey
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375F and line a 9 pan with parchment.
Combine crust ingredients, mixing with a pastry blender or fork.
Press into the pan.
Bake for 10 minutes.
Set aside.
In a bowl, beat together the pumpkin, brown sugar, honey and pumpkin spice until smooth.
Whisk together the milk and cornstarch and mix into the pumpkin mixture.
Spread filling over baked crust.
Combine the topping mixture until crumbly and sprinkle over the filling.
Return to the oven and bake another 25-30 minutes.
Cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/20932/pumpkin-streusel-bars"},{"id":"20918","title":"Chocolate Chip Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325F Have a baking sheet ready.
Mix flour and 1/4 cup granulated sugar in a medium bowl.
Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs.
Stir in mini chips.
Gently press crumbs together to form a dough (heat from your hands will help this happen).
Place on baking sheet; pat into an 8-in.
disk.
With a sharp knife, score into 16 wedges, cutting about halfway through dough.
Prick wedges twice with a fork.
Bake 25 minutes, or until shortbread looks dry and golden at edges.
Immediately cut through score lines.
Cool 5 minutes on baking sheet before removing to a wire rack to cool completely.
Can be stored airtight at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/20918/chocolate-chip-shortbread"},{"id":"20910","title":"Almond Pastry Fingers Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
nuts, almonds
spices, cinnamon, ground
oil, olive, salad or cooking
salt, table
water, bottled, generic
sugars, granulated
water, bottled, generic","directions":"Cut shortening into flour; add in salt and water to consistency of soft dough.
Roll dough very thin; cut into strips about 4 inches by 3 inches.
Place on each strip 1/2 to 1 tsp.
filling.
Roll lengthwise to make finger strips.
Use fork to seal finger strips.
Fry in vegetable oil and drain on absorbent paper.
Dip in cold syrup while warm.
Don't cover, so they will stay crisp.
Thaktila can be frzn uncooked or possibly cooked, as needed.
Leftover syrup does not spoil and may be kept in refrigerator in airtight jar.
Makes 100-120pieces.","url":"https://recipe.bluelayer.org/recipe/20910/almond-pastry-fingers-recipe"},{"id":"20897","title":"Strawberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
orange juice, raw
butter, without salt
strawberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425F.
Combine the flour, brown sugar, baking powder, salt and orange peel in a large bowl and mix well.
Cut in the butter with a pastry blender or rub together with fingers until crumbly.
Stir in the strawberries.
Gradually stir in enough milk to make a soft dough.
Gather into a loose ball and knead lightly on a lightly floured surface.
Pat out into a 7 inch round,about 3/4 inch thick.
The dough will be sticky.
Cut into 8 wedges and place 1/2 inch apart on an ungreased baking sheet.
Bake for 20-25 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/20897/strawberry-scones"},{"id":"20883","title":"Fat Free Flour Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
salad dressing, mayonnaise, regular
water, bottled, generic","directions":"In large bowl, combine flour, baking powder, and salt.
Stir well.
Add fat-free mayonnaise and use pastry blender (or fork) and blend until flour mixture appears to be coarse throughout.
Add hot water and stir well.
Knead in extra flour.
Cover and allow to stand for 10 minutes.
Set iron griddle over medium to medium-high heat.
Tear off a piece of dough, roll into a ball (approximately 2 1/2-inches).
On well-floured board, roll dough out into a circular flat form as thin as possible (less than 1/8-inch thickness) approximately 6 inches in diameter.
Add more flour if dough is sticky.
Place tortilla on heated griddle and allow it to bubble slightly.
Heat for approximately 1-2 minutes.
Flip tortilla and brown other side approximately 1 minute longer.
If tortilla has browned in variable spots and does not have a dough-like texture, then it is done.","url":"https://recipe.bluelayer.org/recipe/20883/fat-free-flour-tortilla"},{"id":"20882","title":"Meat Pie Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Place the flour and salt in a large bowl and, using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse pebbles.
Using a fork, stir in the water until the dough pulls together, adding additional ice water by the teaspoonful if necessary.
Use your hands to knead the dough for a few minutes until its smooth and evenly blended.
Roll the dough into a rectangle and fold it over itself three times like a letter.
Repeat this process four times, reshape the dough to a rectangle, and refrigerate until firm, at least 15 minutes.","url":"https://recipe.bluelayer.org/recipe/20882/meat-pie-dough-recipe"},{"id":"20830","title":"Blackberry Crisp","ingredients":"oats
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
blackberries, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).
Combine oats, brown sugar, and 1/2 cup flour in a bowl.
Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated.
Sprinkle crumb topping over berries.
Bake in the preheated oven until golden brown, 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/20830/blackberry-crisp"},{"id":"20821","title":"Homemade Artisan Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, chia seeds, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, garlic powder
spices, onion powder
terra dolce, organic chipotle dried chile peppers,
butter, without salt
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat oven to 400 degrees F (200 degrees C).
Grease 2 baking sheets.
Stir flour, flax seeds, chia seeds, baking powder, salt, garlic powder, onion powder, and dried chipotle pepper powder together in a large bowl.
Cut butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs.
Stir water and olive oil into butter-flour mixture with a fork until dough sticks together and pulls easily off the sides of the bowl.
Divide dough into 2 portions.
Turn 1 dough portion out onto a floured work surface and roll out as thin as possible.
Cut dough into squares and place on prepared baking sheet.
Repeat with remaining dough.
Bake in the preheated oven until crackers are golden and crispy, about 8 minutes.
Transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/20821/homemade-artisan-crackers"},{"id":"20803","title":"Barry Maiden's Butter/Shortening Piecrust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Put the flour, sugar, and salt in a bowl and put them in the freezer for 10 minutes.
Put the flour, sugar, salt, butter, and shortening in the workbowl of a food processor fitted with a metal blade.
Pulse to cut the fat into small pieces, some the size of peas and some smaller.
With the machine running, slowly pour the water through the feed tube.
The dough should begin to come together into a ball; when it does, turn off the machine immediately.
Do not let it form a complete ball.
Turn the dough out onto a floured work surface and gently shape it into two disks about 1 1/2 inches thick.
Wrap the dough in plastic wrap and refrigerate it for 30 minutes to 1 hour.
Take the dough out for the refrigerator and let it sit for 10 minutes.
On a floured surface, roll out 1 of the dough disks into a circle 1/4-inch thick and 10 inches wide.
Carefully transfer it into a 9-inch pie plate.
Press the dough gently into the pan and trim away any excess dough, leaving about 1/2 inch beyond the edge of the pie pan.
Fold the edges up and over, and then crimp the edges decoratively.
Or press the back of a fork into the pastry rim, working around the pie to make a flat edge marked with the tines of the fork.
If not filling the crust soon, refrigerate it until needed.
To make the crust in advance, wrap it well in plastic and refrigerate it for up to 3 days or freeze it for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/20803/barry-maidens-butter-shortening-piecrust"},{"id":"20798","title":"Ham Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
lard
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat","directions":"Sift the dry ingredients together into a warmed mixing bowl.
Cut the lard into the flour mixture with a pastry blender or 2 knives until it is evenly distributed.
In a separate bowl, stir the yeast into the buttermilk until it is well blended, pour the liquid into the flour mixture, and stir until blended.
Turn the dough out onto a floured surface and work lightly until the mixture is smooth and evenly textured.
Roll out to about 1/2-inch thick, then cut 1-inch biscuits with a clean, floured metal biscuit cutter.
Place the biscuits on an ungreased sheet pan, cover with a dish towel, and allow to rise for a while.
In the meantime, preheat the oven to 400F.
When the biscuits have risen by about a fourth, bake them for about 15 minutes or until the tops are lightly browned.","url":"https://recipe.bluelayer.org/recipe/20798/ham-biscuits"},{"id":"20764","title":"Homemade Beef Stew Pot Pie","ingredients":"wheat flour, white, all-purpose, unenriched
lard
water, bottled, generic
beef, grass-fed, ground, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, shortening and water in a bowl and mix together well.
Divide dough.
I used a large deep pie dish.
Roll dough to a size that will fit your dish, then place the first half in the bottom of the dish.
Add beef stew (or any other stew) to the dish, spread evenly.
Roll out the other half of the dough and place on top of the stew.
Fold together and pinch edges to close edges.
Make a couple of small slits on top.
Using a pastry brush, brush the entire top with milk.
Bake at 350 degrees F for 1 1/2 hours.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/20764/homemade-beef-stew-pot-pie"},{"id":"20752","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large mixing bowl combine flour, baking powder, and salt.
Add oil and use your hands to mix.
Add the water and work dough into a sticky ball.
Let rest for 15 to 30 minutes wrapped in a towel or plastic wrap.
Divide dough into balls (size varies depending how large or small you want your tortillas).
Heat your cast iron skillet or griddle to medium or medium high.
On a well-floured pastry board or counter roll to about 1/8\" to 1/4\" thick.
If the dough is sticky, add a little flour.
Cook on each side for less than a minute (brown spots on both sides).
Store tortillas inside a damp towel and place in a 200 degree oven to keep warm until ready to serve.","url":"https://recipe.bluelayer.org/recipe/20752/flour-tortillas"},{"id":"20710","title":"Almond Meringue Cake With Strawberry And Vanilla Ice Crm Pt1 Recipe","ingredients":"sugars, granulated
sugars, granulated
egg, white, raw, fresh
oil, olive, salad or cooking
ice creams, strawberry
ice creams, vanilla
nuts, almonds","directions":"Adjust oven rack to lower middle position-, heat oven to 225 degrees.
Line large baking sheet with parchment paper.
Fit large pastry bag with 1/2-inch plain decorating tip.
Sift 2 Tbsp.
granulated sugar with confectioners' sugar-,set aside.
Place egg whites in large bowl of electric mixer.
Using whisk attachment, whip them on low speed just till frothy.
Increase speed to medium, sprinkle in 2 Tbsp.
reserved granulated sugar, and continue whipping to soft peaks.
Gradually add in 1/3 c. reserved granulated sugar,
continue whipping to stiff, glossy peaks.
Stop mixer, rub some meringue between your fingers.
If smooth, proceed to next step.
If still grainy, continue beating till smooth.
Sprinkle sifted powdered-sugar mix and minced almonds over meringue, mix in with rubber spatula till just incorporated.
Immediately scoop meringue into prepared pastry bag.
Use a compass to trace 8-inch and 6 1/2-inch circles on parchment paper.
If a compass is unavailable, use household items like lids or possibly ramekins as guides to trace around.
Before forming meringue shapes, pipe
out or possibly spoon a small quantity(about 1 1/2 tsp.)
of meringue into each corner of parchment paper to keep it in place as you work.
Lightly spray each circle with cooking spray to ensure easy removal of meringues.
Beginning in center of traced circle, pipe meringue in a continuous, widening spiral till it reaches edge of the circle.Hold the pastry bag perpendicular to baking sheet, 1 1/2 to 2 inches from area you are piping.
Apply continuous pressure as you pipe.
Pipe a couple of 1/2-inch disks with any excess meringue.
These extra meringues are used to test for doneness.
Bake meringues till one of the test samples releases easily from paper and snaps crisply after 5 min of cooling, 60 to 80 min.
Once sample is crisp when tested, remove baking sheet from oven and place on cooling rack till meringue disks are room temperature, about 30 min.
Carefully remove cooled meringues from paper.
Place larger disk on 9-inch round piece of cardboard or possibly removable tart-pan bottom.
Place smaller disk on similar surface.
Freeze both disks for 30 min.
(Can also be stored in an airtight container up to 2 weeks-, upon removal,freeze the disks before adding topping.)
Spread 2 c. of strawberry ice cream over each frzn disk with a flexible metal spatula.
Return disk to freezer for 30 min or possibly till ice cream is hard.
Spread 1 c. of vanilla ice cream over strawberry ice cream on large disk.
Return disk to freezer till ice cream is hard.
When ice cream on large disks is frzn, carefully slide smaller meringue disk, ice-cream side up, on top of ice-cream layers on large disk.
Spread the remaining vanilla ice cream over top and sides of cake.
Move spatula from bottom upward to contour top and create dome shape.
Return dessert to freezer till ice cream is hard.
Hold cake in one hand directly over a baking pan containing nuts.
Use other hand to gently press nuts into ice cream.
Nuts can be secured by pressing them gently into ice cream with a flexible metal spatula.
Return cake to freezer for at least 4 hrs or possibly up to 1 day.
About 15
continued in part 2","url":"https://recipe.bluelayer.org/recipe/20710/almond-meringue-cake-with-strawberry-and-vanilla-ice-crm-pt1-recipe"},{"id":"20656","title":"Turkish Pastries With Nuts and Syrup (Baclava)","ingredients":"phyllo dough
butter, without salt
nuts, almonds
sugars, granulated
water, bottled, generic
lemon juice, raw","directions":"Brush a 9 x 12 inch dish with melted butter.
Fold a sheet of phyllo in half and carefully lay in the pan.
Brush with melted butter.
Repeat until there are 6 layers of phyllo.
Sprinkle 1/3 of the nuts on the last layer.
Add 6 more phyllo leaves, brushing each one with melted butter.
Add 1/3 more nuts.
Repeat this procedure until all ingredients are used ending with a pastry layer.
Brush the top layer with butter and cut into diamond shapes 2 inches wide.
Bake in a preheated 350F oven for 30 minutes.
Reduce the heat to 300F and continue baking for 30 minutes longer.
FOR THE SYRUP: Add the sugar to the water.
Add lemon juice and boil the syrup for 5 minutes.
Pour over the warm pastry and let cool before serving.
The Worlds Best Recipes.","url":"https://recipe.bluelayer.org/recipe/20656/turkish-pastries-with-nuts-and-syrup-baclava"},{"id":"20655","title":"Homemade Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"COMBINE flour, sugar, baking powder and salt in a very large bowl.
Cut in shortening with a pastry blender until mixture resembles coarse meal.
STORE in airtight container in freezer up to six months.","url":"https://recipe.bluelayer.org/recipe/20655/homemade-cookie-mix"},{"id":"20647","title":"Crostata Dough","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
spices, cinnamon, ground
sugars, granulated","directions":"Cut butter into 1/2 inch pieces and put in freezer.
Put dry ingredients in cuisinart and pulse to mix.
Add butter, pulse until you have pea sized bits of butter.
With machine running add water and stop BEFORE you have a solid mass.
It should be crumbly.
Dump out, divide in half and form each half into flat disks.
Wrap in plastic and refrigerate for at least 1 hour.
Roll dough into a rough circle and place on sheet pan with parchment.
Sprinkle pastry with 1/2 the cinnamon sugar.
Place fruit filling in center 2/3 of pastry, sprinkle with remaining cinnamon sugar.
Fold sides 1/3 of the way in toward center all the way around, leaving a 2/3 of the fruit exposed.
With your thumb press down on the outside edge of the pastry circle to seal.
Baked at 400 until pastry is nicely browned.
Cool.","url":"https://recipe.bluelayer.org/recipe/20647/crostata-dough"},{"id":"20634","title":"Streusel Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
syrup, maple, canadian
orange juice, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
nuts, pecans","directions":"Heat the oven to 325 degrees Farenheit, and lightly grease a 1 1/2 quart baking dish or casserole.
Cook the potatoes in a large pot of boiling water for about 20 minutes, or until firm-tender when tested with a fork.
Drain and cool under cold water.
Cut in 1/2-inch thick slices, and arrange the slices in the casserole dish in a spiral pattern, overlapping slices slightly.
Mix 1/2 cup of the syrup with the orange juice, pour over potatoes.
Dot with 1 Tablespoon of the butter.
Cover tightly with foil, and bake for 20-30 minutes, until hot and the potatoes have absorbed some liquid.
In a small bowl, make the streusel topping.
Mix flour, brown sugar and cinnamon, and using two knives or a pastry cutter cut in remaining 3 Tablespoons butter until mixture is the texture of coarse meal.
Toss in pecans.
Remove potatoes from oven and sprinkle with streusel mixture.
Bake uncovered for 15 more minutes, or until the topping is bubbly and lightly browned.
Pour the remaining 1/4 cup maple syrup over the potatoes and serve immediately.","url":"https://recipe.bluelayer.org/recipe/20634/streusel-sweet-potatoes"},{"id":"20564","title":"White Chocolate Ganache Raspberries","ingredients":"cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
raspberries, raw","directions":"Note: Requires advance preparation.
Microwave heavy cream in a glass measuring cup to boiling.
(Watch so it doesnt boil over!)
Add white chocolate (I used Ghirardelli white chocolate chips); allow them to soften for 2 minutes, then stir until combined.
Cool mixture to room temperature, then cover and refrigerate at least 2 hours (or overnight.)
When completely chilled, whip with an electric mixer until soft peaks form.
Place ganache in a pastry bag with a narrow tip.
Rinse raspberries and allow to dry thoroughly.
(Pat gently with a paper towel if necessary.)
Fill each raspberry with ganache.
Refrigerate until ready to serve.
These are great on cakes or cupcakes, or as a delicious sidekick to your favorite ice cream sundae.","url":"https://recipe.bluelayer.org/recipe/20564/white-chocolate-ganache-raspberries"},{"id":"20510","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450 F. Line a baking sheet with parchment paper or a Silpat liner.
In a large bowl, mix together the flour, salt, baking soda and baking powder until well combined.
Grate in the frozen butter (or cut it in with a pastry cutter until the mixture resembles coarse crumbs.
I find grating faster and easier).
Mix it together gently.
Pour in the buttermilk and stir until the dough starts to come together.
It will be very shaggy with lots of loose bits and flour, thats okay.
Dump the mixture out onto a lightly floured counter.
It wont really look like a cohesive dough at this point.
Thats okay, you dont want to overwork the dough so dont worry about it!
With lightly floured hands, shape the dough into a rough rectangle, about one inch thick.
Lift one end up and fold it in half.
It will fall apart, but just pick up all the bits and pieces and put them on top.
Turn the dough a quarter turn and press it out into a one inch thick rectangle again.
Repeat this folding and turning process 5-6 times, at which point your dough will be more cohesive, and not crumbling all over the place anymore.
Add a bit more flour underneath and on your hands if it gets too sticky.
Press it out one last time into a one inch thick rectangle.
Cut into squares with a knife, making sure you cut straight down and dont slide or twist at all when youre cutting.
If you use a biscuit cutter, dont twist it as this will seal the edges and it wont rise well in the oven.
I usually cut them into squares as its faster and there are no scraps to reshape then, but if you prefer circles go for it!
Place biscuits the prepared baking sheet and bake for 15-20 minutes, or until risen and lightly browned on top.
Serve warm.
Source: Adapted from Allrecipes.
Note: This recipe is easily doubled, I generally make a double recipe and then we can enjoy the leftover with jam for breakfast!
I almost always sub whole wheat flour for half of the all-purpose flour, although when I want a real treat I stick with all all-purpose, they are a bit lighter that way.
Also, frozen butter IS better as they get flakier when the butter is frozen, but I generally do not plan far enough ahead to stick the butter in the freezer so then I make them with butter that is cold from the fridge.
I grate it in quickly and they are still amazing that way so dont decide not to make them because the butter isnt frozen!
Ive also made them many times with DIY buttermilk (1 cup of milk mixed with 1 tablespoon vinegar) and that works fine too, although I do use real buttermilk when I have it!","url":"https://recipe.bluelayer.org/recipe/20510/buttermilk-biscuits"},{"id":"20468","title":"Oatmeal Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, brown
shortening, vegetable, household, composite
oats","directions":"In a large bowl combine the flours with salt, baking powder and baking soda; mix in brown sugar.
Cut in shortening with a pastry blender until it is evenly distributed.
Stir in the oats and mix well.
Pour the mixture into a large airtight container.
This can be stored in a cool, dry place for up to 12 weeks.","url":"https://recipe.bluelayer.org/recipe/20468/oatmeal-cookie-mix"},{"id":"20441","title":"Mom's Pie Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift together flour and salt.
Cut in butter or possibly shortening with 2 knives or possibly pastry blender.
Add in sufficient water to hold ingredients together, sprinkling proportionately and mixing with a fork to create ball.
Roll out dough in circular piece 1/2 inch thick on a lightly floured board.
Fit to 8-inch or possibly 9-inch pie pan or possibly plate; fold under.
Healthy pinch pastry edge to make even fluted standing rim.
Trim excess.
Fill.","url":"https://recipe.bluelayer.org/recipe/20441/moms-pie-pastry-recipe"},{"id":"20412","title":"Cheese Pastry","ingredients":"cheese, parmesan, hard
butter, without salt
salt, table
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Combine the cream cheese, butter and salt in a large bowl or in a food processor fitted with the metal blade.
Mix or process until smooth.
Add the Parmesan cheese and flour and mix to combine.
Gather the dough into a ball, flatten to a disc and wrap in plastic wrap.
Refrigerate for 30 minutes before rolling.","url":"https://recipe.bluelayer.org/recipe/20412/cheese-pastry"},{"id":"20312","title":"Florentine Squares","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
sugars, granulated
butter, without salt
nuts, almonds","directions":"Adjust rack to lower third of oven and preheat oven to 400 degrees F. Line a 12-x-15 1/2-x-1/2-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end.
Batter: Pour the cream, corn syrup, and sugar into a 1 1/2-quart heavy-bottomed saucepan.
Stir to combine, then add the butter.
Stir over medium-low heat until the butter melts.
Then raise the heat to medium, and stir constantly with a wooden spoon--especially toward the end of cooking--to prevent scorching.
Cook until the mixture reaches 238 degrees F, the soft-ball stage, on a candy thermometer, about 10 minutes; the mixture will appear between ivory- and straw-colored.
Remove from heat, and stir in almonds.
Pour the mixture onto the center of the foil-lined baking sheet, and spread it in as thin a layer as possible.
A pool about 8 inches in diameter is fine.
Bake for 3 minutes; then spread the more liquid mixture evenly over the baking sheet.
If the mixture still does not completely cover the baking sheet, bake another minute, then tilt the baking sheet to allow the mixture to spread evenly.
Bake for about 5 to 6 minutes total, or until golden but not dark brown.
Though the mixture bubbles while baking, the bubbles form more slowly toward the end of baking time than at the beginning.
Place the baking sheet on a wire rack and cool for 2 to 3 minutes.
While the mixture is still warm but no longer liquid, cut 1 1/2-inch squares using a ruler and a pastry wheel.
If the mixture is too warm, it will not cut cleanly.
If it is too cool, it will splinter or not cut; in that case return it to the oven for a few seconds to soften it a bit.
Decoration: When the squares are completely cool, place the chocolate in a bowl over water at about 120 degrees F. When about two-thirds of the chocolate has melted, remove the bowl from the water.
With a dry rubber spatula, stir until the liquid chocolate melts the soft or unmelted chocolate that remains.
Fill a small handmade paper cone with the chocolate and snip off the tip.
Pipe thin lines of chocolate back and forth over the squares' surface.
Refrigerate the squares briefly, just to set the chocolate.
Remove from the refrigerator and set aside in a cool, dry place.
To store, remove squares from the foil and place them in layers, separated by strips of aluminum, in an airtight metal or plastic container in a cool place up to 1 week.","url":"https://recipe.bluelayer.org/recipe/20312/florentine-squares"},{"id":"20284","title":"Aunt Annie's Sugar Cookies","ingredients":"sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
vinegar, distilled
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, nutmeg, ground","directions":"Preheat the oven to 350.
Mix flour, baking powder, baking soda, salt and nutmeg together.
In a large bowl, fully cream margarine and sugar together.
Add soured milk alternately with the dry ingredients to the creamed mixture.
Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
I use a pastry mat to cut my dough out on.
I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
Transfer the cut out cookies to an ungreased baking sheet.
I like to sprinkle a little sugar on the tops of them before baking.
My children like to put sprinkles on top first.
Or, you can leave them plain and put icing on afterwards.
We have too big a sweet tooth here to eat them plain.
Bake in a 350F oven for 7-9 minutes.
Do not brown!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/20284/aunt-annies-sugar-cookies"},{"id":"20269","title":"Lard Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"This will make an 8 or 9 inch crust.
For Two 9 inch crusts you will need: 2 c. four 1 Tsp.
salt 2/3 c. lard 1/4 c. water
Mix flour and salt in a bowl.
Cut in lard with a pastry blender until small pea size particles are obtained.
Sprinkle with water a little at a time.
Mix with fork until flour is moist.
Press into a ball and turn out onto a floured board.
If making two crust pie, divide in half.
Roll out with a rolling pin.
Try not to use too much extra flour because it makes the crust tough.
Roll out to desired size.
Usually about 1 inch bigger around than the pie plate.
Fold pastry in half and move up to pan.
Unfold and put pastry into pan.
Try not to stretch the dough because this causes shrinking while baking.
Sprinkle the top crust with a little sugar to evenly brown.","url":"https://recipe.bluelayer.org/recipe/20269/lard-pie-crust"},{"id":"20227","title":"Whole Wheat Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 400 degrees.
Cut the butter or margarine into the dry ingredients with a fork or pastry blender until the mixture resembles coarse cornmeal.
Stir in the milk a small bit at a time, adding just enough so that the dough rounds up and leaves the sides of the bowl.
Turn the dough out onto a lightly floured surface and roll it out until it is 1/2-inch thick.
Then with a 2 1/2-inch biscuit cutter, cut out the biscuits and place them on an ungreased baking sheet.
Bake for 10 to 15 minutes, or stick a tooth pick in the center.
If it comes out clean and not gooey that means they are done.
Serve hot with butter or jam.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/20227/whole-wheat-biscuits"},{"id":"20220","title":"Black Forest Fudge","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract
sugars, granulated
milk, canned, condensed, sweetened
cherries, sweet, raw
cream, whipped, cream topping, pressurized
water, bottled, generic
butter, without salt
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Line 9 x 5 x 3-inch loaf pan with foil.
Place first 4 ingredients in medium metal bowl.
Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.
Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals.
Add dried cherries.
Attach candy thermometer to side of pan.
Increase heat to medium-high.
Boil until thermometer registers 230F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan).
Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.
Transfer fudge to prepared pan; smooth top.
Sprinkle with chocolate chips.
Chill until firm, about 3 hours.
Lift fudge from pan, using foil as aid.
Fold down foil.
Trim edges of fudge.
Cut fudge into 24 pieces.
(Can be made 2 weeks ahead.
Refrigerate in airtight container.)
Let stand 30 minutes at room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/20220/black-forest-fudge"},{"id":"20188","title":"Kentucky Blackberry Cobbler","ingredients":"blackberries, raw
lemon juice, raw
sugars, granulated
cornstarch
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Preheat an oven to 375 degrees F (190 degrees C).
Butter a 9x13-inch baking dish.
Place the blackberries in a mixing bowl, and sprinkle with lemon juice.
Toss with 1 cup sugar and cornstarch until evenly coated.
Place into the prepared baking dish, and arrange the cubes of butter on top.
In a large bowl, whisk the flour, 1/4 cup sugar, cinnamon, salt, baking powder, and baking soda together.
Cut in 1 cup of chilled, diced butter using a pastry cutter until the butter is in pieces no larger than a pea.
Stir in the buttermilk until a batter has formed.
Spoon the batter evenly over the blackberries.
Brush the top of the batter with additional buttermilk to moisten, then sprinkle with the remaining 1/4 cup of sugar.
Bake in the preheated oven until the the fruit is tender, and the biscuit top is golden, about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/20188/kentucky-blackberry-cobbler"},{"id":"20145","title":"Frozen Chocolate Kisses - Sugar Free","ingredients":"cream, fluid, heavy whipping
cheese, parmesan, hard
cream, sour, cultured
cream, fluid, heavy whipping
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"Whip 1 cup cream and set aside.
In a separate bowl, cream the cream cheese.
Add in sour cream, heavy cream, and water.
Mix well.
Stir in pudding powder and blend well.
Fold into whipped cream until well mixed.
Using a pastry bag with a star tip, pipe Hershey sized kisses onto a sheet pan covered with wax paper or parchment paper.
Place in freezer until solid, then store in container in freezer.","url":"https://recipe.bluelayer.org/recipe/20145/frozen-chocolate-kisses-sugar-free"},{"id":"20083","title":"Homemade Chicken and Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In a bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender.
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface.
Youll need a rolling pin and something to cut the dumplings with.
I like to use a pizza cutter.
I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2x2.
Its okay for them not to be exact.
Just eye ball it.
Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate.
Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil.
Drop the dumplings in one at a time, stirring while you add them.
The extra flour on them will help thicken the broth.
Cook them for about 15-20 minutes or until they not doughy tasting.
Add the cooked chicken to the pot and youre done!
For more pictures and instructions, see the related link above!","url":"https://recipe.bluelayer.org/recipe/20083/homemade-chicken-and-dumplings"},{"id":"20082","title":"Orange Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
orange juice, raw
butter, without salt
orange juice, raw","directions":"Combine dry ingredients in a bowl.
Using a pastry blender, cut orange peel and butter into dry ingredients until crumbs form.
Stir in orange juice and rind, mixing gently to form ball of dough.
Knead on lightly floured board 10 times.
Pat or roll to 1/2 inch thickness, then cut with floured, round 2-1/2 inch biscuit cutter.
Place on greased baking sheet and bake at 425 for 12 to 14 minutes, until lightly browned.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/20082/orange-biscuits"},{"id":"20056","title":"Fruit Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
jams and preserves, apricot
jams and preserves, apricot","directions":"Sift together dry ingredients.
Add butter and rest of ingredients.
Place jelly in the center of pastry and roll up.
Bake at 180C or 350F for 10 min on each side.","url":"https://recipe.bluelayer.org/recipe/20056/fruit-pastry"},{"id":"20045","title":"Blueberry Orange Pie","ingredients":"wheat flour, white, all-purpose, unenriched
orange juice, raw
sugars, granulated
salt, table
butter, without salt
orange juice, raw
water, bottled, generic
sugars, granulated
cornstarch
orange juice, raw
blueberries, raw","directions":"Orange pastry:.
Combine flour, orange zest,(I use fresh from the orange used for the juice and lots of it) sugar and salt in a mixing bowl; stir to blend.
Using a pastry blender or 2 knives, cut butter into flour mixture until all resembles coarse meal.
Combine orange juice with water or use 3 Tbsps orange juice.
Add liquid by Tbsp, mixing gently with a fork, just until dough begins to hold together in clumps.
If necessary, an extra spoonful of water may be added.
Gather dough up and shape into a flat, round disk.
Chill at least 1 hour.
On lightly floured surface, roll dough to about 1/8\" thickness, in big enough circle to overhang 9\" pie plate by almost 2\".
Ease pastry into pie plate being careful not to stretch it.
Fold excess under, crimp decoratively.
Prick bottom and sides.
Freeze about 20 minutes while oven pre-heats to 375F.
Bake shell for 15 minutes or until golden brown.
Cool on wire rack while you make the filling.
For the filling:.
Stir together the sugar and cornstarch in heavy-bottomed 3 quart saucepan.
Stir in orange juice and 2 cups of the blueberries.
Cook, stirring constantly, over medium-high heat until mixture is thickened and just comes to the boil (7 to 10 minutes).
Remove from the heat and gently fold in remaining berries.
Mound filling into cooled crust and chill for at least 1 hour before serving.
For real decadence top with whipped cream.","url":"https://recipe.bluelayer.org/recipe/20045/blueberry-orange-pie"},{"id":"20044","title":"Flaky Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat the oven to 450 degrees.
Line a rimmed baking sheet with parchment.
In a bowl, whisk together flours, baking powder, sugar and salt.
Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold).
Make a well in the center of the flour mixture and pour in buttermilk.
Stir together until it just forms a moist, slightly tacky dough.
Turn dough out onto a lightly floured surface.
Knead 2 or 3 times, then pat out into a 3/4-inch-thick round.
Using a 2-inch round cutter, cut the biscuits.
Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits.
Do not re-roll the scraps, but pat them together and cut into rounds.
Transfer biscuits to the baking sheet.
Melt remaining 1 tablespoon butter.
Brush butter lightly over the tops of biscuits.
Bake until puffed and golden, about 15 to 20 minutes.
Cool 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/20044/flaky-buttermilk-biscuits"},{"id":"20038","title":"Lee's Apple Crisp","ingredients":"oats
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
butter, without salt
apples, raw, with skin
spices, cinnamon, ground","directions":"Preheat oven to moderate 350F.
Place oats, flour, sugar, salt and cinnamon in the bowl and mix to blend.
Add soft butter and blend well with pastry blender or fork.
Arrange apples in buttered baking dish.
Spread oatmeal mixture on top of apples and press down lightly.
Bake about 30 minutes or until topping is brown and apples are tender where tested with fork.
Serve warm or cold with milk, cream or ice cream.","url":"https://recipe.bluelayer.org/recipe/20038/lees-apple-crisp"},{"id":"19975","title":"Galette Dough Recipe","ingredients":"cream, sour, cultured
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt","directions":"To Make the Dough by Hand, stir the sour cream and 1/3 cup ice water together in a small bowl and set aside.
Put the flour, cornmeal, sugar, and salt in a large bowl and stir with a fork to mix.
Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour.
With a pastry blender, work the butter into the flour, aiming for pieces of butter that range in size from bread crumbs to small peas.
The smaller pieces will make the dough tender; the larger ones will make it flaky.
Sprinkle the cold sour cream mixture over the dough, one tablespoon at a time, tossing with a fork to evenly distribute it.
After youave added all of the sour cream, the dough should be moist enough to stick together when pressed; if itas not, add additional cold water, one teaspoon at a time.
(Temptation will be to add too much water; this is not a wet dough.)
With your hands, gather the curds of dough together.
(Youall have a soft, malleable dough, the kind you might want to overwork, so pat, donat knead.)
Chilling the Dough a\" Turn the dough out of the bowl and divide it in half.
Press each piece of dough into a disk, wrap in plastic, and refrigerate for at least two hours.
To Make the Dough in a Food Processor, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside.
Put the flour, cornmeal, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine.
Drop the butter pieces into the bowl and pulse eight to ten times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas.
With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
This will not take long; air on the side of underdoing it in the food processor and finishing by hand.
Chilling the Dough a\" Remove the dough from the processor, divide it in half, and press each half into a disk.
Wrap in plastic and chill for at least two hours.
Storing a\" The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month.
Thaw, still wrapped, in the refrigerator.
It is convenient to roll the dough into rounds, place parchment between each round, and freeze them wrapped in plastic this way, youall need only about twenty minutes to defrost a round of dough at room temperature before it can be filled, folded into a galette, and baked.","url":"https://recipe.bluelayer.org/recipe/19975/galette-dough-recipe"},{"id":"19911","title":"D's Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic
sugars, granulated","directions":"Cut butter into flour, salt and sugar if using.
Add a little water at a time until a soft dough is made.
Roll out as usual.","url":"https://recipe.bluelayer.org/recipe/19911/ds-pie-pastry"},{"id":"19876","title":"Chocolate Covered Coconut Snowball","ingredients":"water, bottled, generic
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Mix the water and the sugar and bring to boil.
The syrup will be done when, after cooling your fingers with icecold water, fhe syrup will form soft threads that break easily.
Stir the syrup until it's white and then mix it with the coconut.
Let it cool down.
Melt the butter and add the chocolate until it melts completely.
Whip the cream until it's done and quicly stir in the melted chocolate.
Use a pastry bag bit a small end to make small dots.
Put them in the freezer until they hard so they don't melt in your hands.
Once hard start making balls with thr coconut, placing a dot in the middle.
Put the balls for 45min.
in the freezer.
Melt the chocolate at bain-marie (a.k.a water bath) and bath the frozen coconut balls, put them on a baking sheet and let the chocolate harden.
Must be kept in the fridge because it contains dietary products.
You can mix orange zest or lemon zest in them to give them an extra-punch ;)","url":"https://recipe.bluelayer.org/recipe/19876/chocolate-covered-coconut-snowball"},{"id":"19868","title":"Peach and Berry Crumble","ingredients":"peaches, yellow, raw
cranberries, dried, sweetened
cornstarch
orange juice, raw
vanilla extract
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 350F.
Lightly spray a nonstick 8\"x4\" loaf pan with vegetable oil spray.
In a medium bowl, stir together the peaches, cranberries, cornstarch, orange juice, and vanilla until the cornstarch is dissolved.
Pour the peach mixture into the pan.
In a small bowl, combine the remaining ingredients except the margarine; using two knives or pastry blender, cut the margarine into the oat mixture until it has a coarse texture and the pieces are about the size of small peas.
Sprinkle over the peach mixture.
Bake for 25 minutes or until the peaches are tender.
Remove from the oven.
Preheat the broiler.
Broil the crumble for 3 or 4 minutes or until the topping begins to brown.
Remove from the broiler and let stand for about 30 minutes to allow the flavors to blend.","url":"https://recipe.bluelayer.org/recipe/19868/peach-and-berry-crumble"},{"id":"19736","title":"Ginger-Date Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
dates, deglet noor
spices, ginger, ground
sugars, granulated","directions":"Preheat oven to 425 degrees F.
In medium bowl, whisk together flour, sugar, baking powder, baking soda & salt.
With pastry blender cut in the cold butter until mixture looks like fine crumbs.
Stir in buttermilk until dough forms a ball, then stir in dates & ginger.
On an ungreased baking sheet & using a 1/3 cup measure, drop dough 1 inch apart, then sprinkle with sugar.
Bake 12 to 15 minutes or until golden brown, then immediately remove from the baking sheet!
Best served warm!","url":"https://recipe.bluelayer.org/recipe/19736/ginger-date-scones"},{"id":"19728","title":"Flaky Ginger Ale Processor Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
beverages, carbonated, ginger ale
vinegar, distilled","directions":"In a food processor, process flour, sugar (if using) and butter with on/off turns (about 2-3 seconds at a time) until the mixture begins to look like coarse oatmeal.
Combine the ginger ale with vinegar, and add through feed tube while machine is running; process just until the dough begins to gather in a mass around the blades (about 8-10 seconds, do not overprocess!
).
Dump the dough onto the counter.
Gather up all the dough then shape into a flat disc.
Wrap disc in plastic wrap and chill in fridge for a minimum of 30 minutes or up to overnight.
Dough may be frozen wrapped in plastic wrap then tightly in foil.","url":"https://recipe.bluelayer.org/recipe/19728/flaky-ginger-ale-processor-pie-pastry"},{"id":"19715","title":"Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
sugars, granulated
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F.
Grease 2 8-inch cake pans.
Put flour, salt, baking powder, cream of tartar, and sugar in a bowl.
Cut shortning into flour with a pastry blender until mixture resembles coarse meal.
Add milk all at once and stir just until dough forms a ball around fork.
Turn dough onto lightly floured board or pastry cloth and kneed 14 times.
Pat until 1/2 inch thick.
Cut into rounds with a 2-inch cookie cutter.
Place touching each other in cake pans and bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/19715/baking-powder-biscuits"},{"id":"19694","title":"Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
lemon juice, raw","directions":"In large mixing bowl, sift in the flour and salt.
Rub in 6 tablespoons of the butter.
Adding the lemon juice and as much ice water as necessary, bind to a fairly soft dough and knead lightly.
Roll out to a 12-inch square.
Form the remaining butter into an oblong block.
It should be soft yet firm.
Place on one half of the pastry square and fold the pastry over to enclose it, sealing the edges with a rolling pin.
Rib the top by pressing the rolling pin across it at intervals.
Turn the pastry so that the fold is to the right.
Roll out into a strip three times as long as it is wide.
Evenly fold the bottom third upward and the top third downward.
Seal the edges, place in a plastic bag, and chill for 30 minutes.
Repeat this process five more times, always keeping the fold on the right.
Before the final rolling, chill overnight or for at least 1 hour.
The pastry is ready for use after the final rolling.","url":"https://recipe.bluelayer.org/recipe/19694/puff-pastry"},{"id":"19689","title":"Cream Cheese Herb Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
chives, raw
spices, thyme, dried
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend all dry ingredients.
Using a fork, cut in margarine, cream cheese and shredded cheddar.
Mix until crumbly with no large pieces of margarine or cream cheese left.
Add milk, mixing until blended.
Place on a floured surface and turn over several times to be sure all is blended.
Roll to a 3/4 thickness.
Cut with a 2 round biscuit cutter.
Bake on an ungreased sheet at 425 degrees (F) for 15 18 minutes.
Yield: 16 biscuits
Tip: If you use a plastic pastry sheet (for rolling the dough) that has been rolled up for a long time, try the following: the day before, soak in hot water for about 15 minutes, roll up in the opposite direction, secure with rubber bands and unroll the following day for a flatter sheet.","url":"https://recipe.bluelayer.org/recipe/19689/cream-cheese-herb-biscuits"},{"id":"19661","title":"Classic Lard Two-Crust Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Whisk flour and salt together in a large bowl.
Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs.
Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl.
Divide the dough in half and shape flattened rounds.
Wrap in plastic and refrigerate for at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/19661/classic-lard-two-crust-pie-pastry"},{"id":"19659","title":"Dill-Pepper Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, pepper, black
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
dill weed, fresh","directions":"Preheat oven to 450 degrees F. In large bowl, combine flour, baking powder, baking soda, pepper, and salt.
With pastry blender or 2 knives used scissors-fashion, cut in vegetable shortening until mixture resembles coarse crumbs.
In cup, combine buttermilk and dill; stir into flour mixture just until mixture forms soft dough that leaves side of bowl.
Turn dough onto lightly floured surface; knead 6 to 8 times or just until smooth.
With floured rolling pin, roll dough 1/4 inch thick.
With floured 2-inch biscuit cutter, cut out rounds without twisting cutter.
Arrange biscuits on ungreased cookie sheet, 1 inch apart.
Press trimmings together; reroll and cut out additional biscuits.
Bake 12 to 14 minutes or until golden.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/19659/dill-pepper-buttermilk-biscuits"},{"id":"19606","title":"Pat-In-Pan Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the flour, sugar, & salt in the pie pan and mix with your fingers until blended.
In a measuring cup, combine the oil & milk and beat with a fork until creamy.
Pour all at once over the flour mixture.
Mix with a fork until the flour mixture is completely moistened.
Pat the dough with your fingers, first up the side of the plate then across the bottom.
Flute the edges.
Shell is now ready to be filled.
If you are preparing a shell to be filled later, or your recipe requires a pre-baked crust, pre-heat the oven to 425F prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.
For a 10 min shell, use 2c flour, 2t sugar, 1 t salt 2/3 cup oil and 3T milk.","url":"https://recipe.bluelayer.org/recipe/19606/pat-in-pan-crust"},{"id":"19605","title":"Cheddar Apple Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
sugars, granulated
salt, table
butter, without salt
apples, raw, with skin
cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
To a mixing bowl, add flour, baking powder, cream of tartar, sugar, and salt.
Stir together.
Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles crumbs.
Stir in the apples and all but 3 tablespoons of the cheese.
Add the buttermilk and stir gently to moisten until it just comes together (more buttermilk can be added by the tablespoon, if needed).
Turn the dough out onto a lightly floured work surface and pat or roll the dough into 1/2 inch thickness.
Cut biscuits using a biscuit cutter.
Place the biscuits onto the prepared baking sheet.
Top each biscuit with some of the remaining cheddar cheese.
Bake 12-15 minutes.
Best served hot from the oven.
Adapted from Oleander and Palm.","url":"https://recipe.bluelayer.org/recipe/19605/cheddar-apple-buttermilk-biscuits"},{"id":"19589","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"In a medium mixing bowl combine flour, baking powder, sugar, salt and cream of tartar.
Using pastry blender or fingers, cut in cold butter until mixture resembles coarse crumbs.
Make a well in the center of dry mixture.
Add buttermilk all at once to dry mixture.
(May have to add an extra 1 to 3 tablespoons of buttermilk if it seems dry).
Using a fork, stir just until moistened.
Turn dough out onto lightly floured surface.
Knead dough 6 times by folding and gently pressing.
Lightly pat dough to 3/4 inch thickness.
Cut dough with a floured 3 inch biscuit cutter.
Place biscuits on an ungreased baking sheet.
Bake 450 degree F. oven for 9 to 12 minutes or until tops are lightly golden.","url":"https://recipe.bluelayer.org/recipe/19589/buttermilk-biscuits"},{"id":"19575","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, stir together flour, baking powder and salt.
Add vegetable oil to the lukewarm milk and whisk briefly to incorporate.
Gradually, add the milk to the flour mixture, and using clean hands, work into a sticky dough.
Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes or until the dough is no longer sticky.
Return dough to bowl, cover with a damp cloth and allow rest to 10-20 minutes so that it will be easier to roll out.
Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.
Avoid letting them touch, if you don't want them to stick together.
Dust a clean pastry board or working surface with flour.
One at a time, remove each piece of dough.
Press it out into a 6 inch circle.
Using a flour dusted rolling pin, roll out the tortilla from the center out until the tortilla measures as little less than 1/4 inch thick and is a 7-8 inch circle.
Transfer the tortilla to a dry preheated cast iron griddle or skillet.
When the tortilla begins to blister, allow it to cook for 30 seconds (don't let it burn), flip it and cook the other side the same way.","url":"https://recipe.bluelayer.org/recipe/19575/flour-tortillas"},{"id":"19571","title":"Sweet Pastry For Tart Crust (Pate Sucree)","ingredients":"butter, without salt
sugars, granulated
egg substitute, powder
wheat flour, white, cake, enriched
nuts, almonds","directions":"Bring the butter to room temperature, combine with the sugar, then mix well until pale.
Stir in the egg, a little at a time.
Fold in the \"A\" ingredients with a spatula using a cutting motion.
It's ready when the flour is no longer visible.
Wrap in plastic wrap and chill overnight in the refrigerator.
See(Seasonal Tart).","url":"https://recipe.bluelayer.org/recipe/19571/sweet-pastry-for-tart-crust-pate-sucree"},{"id":"19548","title":"Oatmeal Bread (Bread Machine/Bread Maker)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, yeast, baker's, active dry","directions":"Put ingredient in bread maker in the order listed above.
Set to dough cycle.
Check to see if a good ball is forming; if needed add a teaspoon of water or flour at a time to get a good dough ball.
At the end of the dough cycle, form a loaf and put in lightly sprayed bread pan.
Cover, and let raise for about 45 minutes to an hour.
Bake at 350 for 45-50 minutes, depending on your oven.
After removing from oven, lightly spread melted butter on the top crust with pastry brush (optional; gives it a nice look and flavor).","url":"https://recipe.bluelayer.org/recipe/19548/oatmeal-bread-bread-machine-bread-maker"},{"id":"19542","title":"Blueberry Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
sugars, granulated
spices, cinnamon, ground
cornstarch
water, bottled, generic
butter, without salt","directions":"Preheat oven to 350.
In a large saucepan combine berries, sugar and cinnamon.
Cook and stir until mixture comes to a boil.
Combine the cornstarch and water in a jar and shake until smooth; add to berries.
Bring to a boil; cook and stir for 2 minutes or until thick.
Pour into a buttered 8x8 dish.
Dot with butter.
To make topping, combine flour, sugar, baking powder and salt.
Cut in butter with a pastry cutter or 2 knives, resembling coarse crumbs.
Stir in milk just until flour is incorporated.
Drop by tablespoons onto hot berry mixture.
Bake uncovered for 30-35 minutes.
Serve warm with whipped cream or ice cream.","url":"https://recipe.bluelayer.org/recipe/19542/blueberry-cobbler"},{"id":"19538","title":"Fluffy Cinnamon Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
leavening agents, baking soda
butter, salted
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Preheat oven to 450 degrees F.
Combine first six ingredients (flour, sugar, cinnamon, baking powder and soda, salt).
Cut in butter with a pastry cutter.
Add sour cream and milk and stir until everything is holding together (no loose floury bits).
Add some more milk if necessary but not too much or it will be too wet and sticky.
Dump out onto a floured surface and knead about 10 times.
Pat or roll dough till it's about 1/2 an inch thick.
Cut with a floured biscuit cutter or glass and place on an ungreased baking sheet and bake for 10 minutes.
Let cool for a few minutes before serving.
While the biscuits are cooling, mix powdered sugar, 2 teaspoons milk (or more if needed) and vanilla to make icing.
Don't use too much milk.
You want it to be thick enough to stick to a spoon and drizzle slowly onto biscuits.","url":"https://recipe.bluelayer.org/recipe/19538/fluffy-cinnamon-biscuits"},{"id":"19502","title":"Cinnamon Rolls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, powdered
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Let scalded milk cool until it is between 106 and 114 degrees fahrenheit.
Combine 1 cup cooled milk, 1 teaspoons of the sugar, and 2 1/2 teaspoons yeast.
Let stand 3 minutes.
Stir and let stand 10 minutes more.
Add remainder of sugar, margarine, and 1 1/2 cups of the flour.
Beat to mix well.
Beat in another 1/2 cup of flour.
Add as much of the remaining cup of flour that you need, a little at a time.
This must be kneaded in, as the dough is too heavy to stir.
You might not require all of it.
Add the flour and continue kneading until dough is smooth and elastic and doesn't stick to your hands.
Put the ball of dough in a bowl that you have greased with a little margarine.
Roll the dough ball around the bowl to grease it.
Cover loosely with a tea towel and let rise in a warm, draft-free place.
This takes about 2 hours.
When room temperature is below 80 fahrenheit, I put mine in the oven.
I turn my oven on just a little and turn it off again a few seconds later when the air in the oven feels comfortably warm.
When it has risen, put on a lightly floured board.
Do not beat it down.
With a floured rolling pin, roll into a rectangle approximately 1/4\" thick and about 12 1/2 inches long.
It can be a little longer but don't go below 12 inches-you don't want piddly little buns.
I'm not sure of the width, but don't worry-if you have the correct thickness and length, it has to be right.
With a pastry brush, brush entire surface of dough with 2 tablespoons melted butter.
Combine sugar and cinnamon for the filling.
Sprinkle over the melted butter.
Roll up at long end.
Cut roll into 12 slices.
Put in a greased 9\" X 13\" pan with a space between each one-they will expand.
Brush with 2 tablespoons melted butter.
Cover with a tea towel and let rise for approximately one hour.
I like to tuck the tea towel under the pan so it doesn't lay in the butter.
Remove tea towel.
Bake in a preheated 375F oven for 15 minutes.
Remove from oven.
Combine topping ingredients, using only 1 tablespoons evaporated milk.
Add remaining tablespoons of milk to make a glaze that can be drizzled.
Drizzle the topping over the cinnamon rolls with a spoon.
Remove from pan.","url":"https://recipe.bluelayer.org/recipe/19502/cinnamon-rolls"},{"id":"19408","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine flour, baking powder and salt in a large wooden bowl.
Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients.
Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together.
Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky.
Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When youre ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat.
One by one, roll out balls of dough until very, very thin.
Throw tortillas (one by one) onto the griddle.
Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots.
Remove and stack tortillas, and cover with a towel to keep warm.
Serve immediately or allow to cool before storing tortillas in a container.
To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
Helpful tips:
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots.
Not hot enough, and the tortilla will begin to crisp before you can get it to brown.
I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; dont cook too long or tortillas will crisp.
You want them to be soft and pliable when you serve them.
* Finally: Have fun!
And enjoy them.
Theyre absolutely scrumptious.","url":"https://recipe.bluelayer.org/recipe/19408/homemade-flour-tortillas"},{"id":"19352","title":"Candy Melt Roses Recipe","ingredients":"candies, white chocolate
syrups, corn, light","directions":"Heat candy melts according to package directions.
Add in heated light corn syrup and stir till thoroughly mixed.
Let set at room temperature in an airtight plastic bag for at least 24 hrs or possibly up to one week.
Candy becomes easier to work with as it sets.
When ready to use, knead a small amount till it reaches a workable consistency.
MODELING A ROSE: Start with the base and mold a cone which's approximately 1-1/2 inch high from a 3/4-inch diameter ball of modeling candy.
Next, make petals.
Flatten 3/8-inch ball of modeling candy into a circle which's about 1/4-inch thick on one side and about the diameter of a dime.
Make several petals this size.
Wrap first petal around the point of the cone to create a bud.
Now press three more petals around the base of the bud.
Gently healthy pinch edges of petals.
Make five more petals using slightly larger balls of modeling candy.
Flatten, then thin edge with finger and c. petals.
Press petals under first row of petals.
Continue adding petals, placing them in between and slightly lower than previous row.
For a fuller flower, continue adding petals in this manner.
TO MAKE CANDY LEAVES: On the back of clean, thoroughly dry, grape or possibly rose leaves, paint on melted Candy Melts with a soft pastry or possibly decorator's brush.
Pull out pointed or possibly curved edges to resemble certain kinds of leaves.
Let coating set and when completely dry, carefully peel off candy.","url":"https://recipe.bluelayer.org/recipe/19352/candy-melt-roses-recipe"},{"id":"19333","title":"Low Fat Yogurt Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
yogurt, greek, plain, nonfat","directions":"Preheat oven to 400.
Combine all-purpose and pastry flour with baking powder and salt.
In a separate bowl, combine yogurt and oil.
Blend yogurt mixture into flour mixture just until the dry ingredients are moistened and it forms a dough.
On a floured surface, pat the dough out into a circle 3/4-inch thick.
Using a knife or a pizza cutter, cut the circle into eight wedges.
Place wedges on an oiled baking sheet or a baking stone.
Bake for 20 minutes or until a knife iserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/19333/low-fat-yogurt-biscuits"},{"id":"19292","title":"Dark Chocolate Walnut Bark","ingredients":"nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Line large cookie sheet with waxed paper.
Spread walnuts out in a single layer, close together, on the waxed paper; set aside.
Place dark chocolate in a 1 1/2-quart microwave-safe bowl.
Microwave on medium (50%) 2 minutes; stir.
Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice.
Immediately pour over walnuts, spreading out to a thin, even layer.
Let stand until firm.
Place white chocolate in a 1-quart microwave-safe bowl.
Microwave on medium 1 1/2 to 1 1/2 minutes or until white chocolate can be stirred smooth, stirring twice.
With the tip of a metal spoon or a pastry bag fitted with a small writing tip, drizzle white chocolate over dark in a zig-zag pattern.
Let stand to set or refrigerate; break into pieces.
Store in airtight container with waxed paper between layers in cool, dry place.","url":"https://recipe.bluelayer.org/recipe/19292/dark-chocolate-walnut-bark"},{"id":"19256","title":"Easy Bake Oven Oatmeal Cookie Mix","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, brown
shortening, vegetable, household, composite","directions":"In a medium bowl, combine oats, flour, baking soda and brown sugar.
Stir to blend.
Cut in shortening with a pastry blender until mixture resembles corn meal.
Spoon about 1/2 cup mixture into each of 8 small containers or ziplock bags.
Seal bags tightly.
Label with date and contents.
Store in a cool dry place.
Use within 12 weeks.
Makes 8 packages of Children's Cookie Mix.
Each package makes 9 cookies.
------------------.
To Use: Mix 3/4 teaspoon water and stir to form dough.
Form into 1/2 inch balls.
Place on ungreased baking pan and press down slightly on each to flatten out a bit.
Cook for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/19256/easy-bake-oven-oatmeal-cookie-mix"},{"id":"19249","title":"Basic Shortcrust Pastry","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic","directions":"In a food processor, add in the bread flour, cake flour, and butter and blend it.
(Make sure that the butter is still cold.
Even better if you refrigerate the flour.)
Once it is crumbly, it's done.
(At this point, it shouldn't be finely mixed yet and the butter should still be slightly chunky.)
Add in the water and blend.
Set it to pulse mode if you have it.
If you don't have that setting, turn the machine on and off to pulse (try to use as few pulses as possible).
Once the dough looks like this picture where the dough is starting to come together, it's ready.
Tip for this step is to make sure the consistency isn't too smooth yet-- leave some lumps of butter and let the dough be a bit floury.
When preparing by hand Make sure that the butter and the dry ingredients are mixed together well by using your fingertips.
Then, while adding in the cold water, use a scraper to cut in the butter and mix the dough together.
Once the dry ingredients have been incorporated, it's done.
(Mix until there are still some lumps of butter.)
Cover it with a plastic wrap and put it in the fridge to rest for an hour.
At this point, you should be able to see spots of the butter and flour in the dough.
Cover a countertop with flour and roll out the dough into a long rectangular shape.
Using the flour on the surface, fold the dough into thirds.
If you have a lot of flour on the countertop, use a decorating brush or something to brush some off as you form the dough.
Rotate the dough by 90 degrees, fold it into thirds, and then roll it back out.
Repeat this process 2 more times.
(Total of 3 times.)
This time I made sweet roll dough.
I rolled it out into a 30 cm by 18 cm shape and coated the top with some water.
I made a mixture of two tablespoons of granulated sugar and some cinnamon powder, and sprinkled it over the dough.
I then rolled it.
While rolling up the dough, adjust the shape so it stays together.
Cover it with plastic wrap and set it in the fridge for 30 minutes to rest.
Next, cut it into 5 mm wide slices.
In a preheated oven at 375F (190C), bake for 20 minutes.
They are done.
The cinnamon and sugar I gently rolled into the dough melted perfectly.
They are very cute mini pastries when done.","url":"https://recipe.bluelayer.org/recipe/19249/basic-shortcrust-pastry"},{"id":"19231","title":"Empanada Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic","directions":"Combine flour, baking powder and salt in large bowl.
Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs.
Gradually add water, stirring until mixture forms ball.
Place dough on lightly floured surface; knead 5 min.
or until smooth and pliable.
Wrap tightly in plastic wrap; set aside while preparing empanada filling.","url":"https://recipe.bluelayer.org/recipe/19231/empanada-dough"},{"id":"19219","title":"Date Squares","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
dates, deglet noor
sugars, granulated
lemon juice, raw
orange juice, raw","directions":"Line bottom and sides of a 8 inch (2L) cake pan with parchment paper, leaving 1 inch extending over 2 edges for handles or grease and set aside.
Filling: In a heavy bottomed saucepan, stir together 2 cups (500ml) water, dates, sugar and lemon and orange juices; let stand for 30 minutes.
Bring to boil; reduce heat to medium and boil gently, stirring often, until thick enough to mound on a spoon, about 10 minutes.
Let cool.
In a large bowl, whisk together oats, flour, sugar, cinnamon and salt.
With a pastry blender, or if you do not have one then use 2 knives, cut the butter into the dry ingredients until the mixture is crumbly.
Press half evenly into the bottom of the prepared pan.
Spread date mixture evenly over the base.
Top with the remaining oat mixture, pressing it down lightly.
Bake in centre of 350 F oven until light golden on top, about 40 minutes.
Let stand in pan on rack until thoroughly cooled and firm, about 6 hours.
Cut into squares.
Makes about 24 squares.","url":"https://recipe.bluelayer.org/recipe/19219/date-squares"},{"id":"19211","title":"Mary's Old Virginny Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour and salt in mixing bowl.
Cut in shortening until shortening is in pieces about 1/2 square.
Pour in all but 1 tbsp milk and toss with fingers until combined.
Add remaining milk to moisten dry bits at bottom of bowl.
Shape into a ball, cover and refrigerate at least 30 minutes to make rolling easier.
Can be frozen.","url":"https://recipe.bluelayer.org/recipe/19211/marys-old-virginny-pie-pastry"},{"id":"19170","title":"Healthy Banana Drop Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, granulated
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
bananas, raw
orange juice, raw","directions":"Grease and flour baking sheets.
Process oats in blender or food processor at medium speed til finely ground.
(about 1 minute).
Combine oats, flour, wheat germ, sugar, brown sugar, and cinnamon in large bowl.
Use knives or pastry blender to cut in margarine until mixture forms coarse crumbs.
Add bananas and orange juice to bowl and stir.
Cover and chill dough for 20 minutes in the freezer.
Preheat oven to 375F.
Drop dough by teaspoonfulls 1 1/2 inches apart on prepared baking sheets.
Bake until golden brown, about 10 minutes.
Let sit a couple of minutes to cool and set, then move them to racks to finish cooling completely.","url":"https://recipe.bluelayer.org/recipe/19170/healthy-banana-drop-cookies"},{"id":"19052","title":"Pecan Toffee","ingredients":"butter, without salt
sugars, granulated
cream, whipped, cream topping, pressurized
pascha, organic bitter-sweet dark chocolate chips,
nuts, pecans","directions":"Line 9-inch square baking pan with foil, overlapping sides.
Butter foil.
Melt 1 cup butter in heavy medium saucepan over medium heat.
Add sugar and cream of tartar and stir until sugar dissolves.
Increase heat to medium-high.
Brush down sides of pan with wet pastry brush.
Cook until mixture registers 310F.
on candy thermometer, stirring occasionally, about 11 minutes.
Immediately pour toffee into prepared pan.
Let stand 1 minute.
Sprinkle with chocolate.
Let stand 2 minutes to soften.
Spread chocolate with back of spoon over toffee until melted and spoon over toffee until melted and smooth.
Sprinkle with pecans.
Refrigerate until firm.
Remove toffee from pan, using foil as aid.
Break into 3-inch pieces.
(Can be prepared 4 days ahead.
Chill in airtight container.)","url":"https://recipe.bluelayer.org/recipe/19052/pecan-toffee"},{"id":"18967","title":"Grandperes","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
water, bottled, generic","directions":"Sift together flour, baking powder and salt.
Cut in butter with pastry blender.
Add milk and mix well.
Combine maple syrup with water in a saucepan and bring to a boil.
Drop the dough in the hot maple syrup by the tablespoonful.
Cover and cook 25 minutes.
Serve very hot, pouring over them the syrup in which they were cooked.","url":"https://recipe.bluelayer.org/recipe/18967/grandperes"},{"id":"18956","title":"Biscuits - Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees (225 C.).
In a large bowl, sift together flour, baking powder, salt and baking soda.
Using a pastry blender or two knives, cut the shortening into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork wuntil a dough forms.
Turn dough out on a lightly floured surface.
Gather into a disk.
Knead lightly a few times just until smooth.
Pat dough to 3/4 inch thick.
Using a biscuit cutter or a glass dipped in flour, cut out biscuits.
Place the biscuits, 2 inches apart, on an ungreased baking sheet.
Gather dough trimmings, pat to 3/4-in.
thick, and cut out more biscuits.
Bake the biscuits until golden, 12 to 15 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/18956/biscuits-buttermilk-biscuits"},{"id":"18929","title":"Mixed Berry Tart","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
vanilla extract
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, canola
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
blueberries, raw
apples, raw, with skin","directions":"Pastry Cream: In medium saucepan, whisk together 1 1/2 cups milk, sugar and salt.
Put flour into small bowl.
Add remaining 1/2 cup milk little by little, stirring to make a smooth paste.
Press paste through sieve with wooden spoon into saucepan with milk-sugar mixture.
Add vanilla and orange oil or extract.
Stirring constantly, bring to a boil over medium heat.
Continue cooking and stirring 6 minutes longer.
Scrape into bowl using spatula.
Place plastic film directly on top and chill 4 to 6 hours.
(Makes 2 cups.)
Crust: In food processor, combine flours, oil, sugar, baking powder and salt.
With motor running, add ice water by the tablespoonful and process just until dough comes together, about 4 minutes.
Turn dough out on work surface and briefly knead into a ball.
Wrap and chill in refrigerator about 1 hour.
Preheat oven to 375 degrees.
Coat 9-inch tart pan with nonstick cooking spray.
Place two 15-inch lengths of wax paper on counter, overlapping in middle.
Place dough in middle.
Cover with two additional sheets of overlapping wax paper.
Roll dough out into 13- to 14-inch circle about 1/8 inch thick .
Carefully peel wax paper from top and transfer dough to tart pan.
Ease dough into pan, pat evenly and press edges into sides of pan.
Press with tines of fork around top of crust to make decorative design.
Prick bottom of dough at 1-inch intervals with fork.
Bake until crust is golden and edges begin to shrink from sides of pan, 15 to 18 minutes.
Remove to wire rack and let cool.
Remove side of pan and slide crust onto serving plate using spatula.
Spread cooled pastry cream evenly into baked tart shell.
Arrange berries in concentric rings over pastry cream, larger berries should be outside, smaller berries toward center.
Heat apple jelly in small nonaluminum saucepan until melted, whisking to make smooth.
With pastry brush, dab and brush apple jelly over tops of berries.
To serve, slice with serrated knife into 12 equal pieces.","url":"https://recipe.bluelayer.org/recipe/18929/mixed-berry-tart"},{"id":"18792","title":"Sour Cream Biscuit","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 425F
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces
Add milk and stir the mixture with a fork until most of the dry ingredients have been moistened.
Turn the batter on the counter and knead and fold until the dough is formed.
Do not knead longer than necessary
Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.
Place biscuits on a greased baking sheet with edges touching
Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.","url":"https://recipe.bluelayer.org/recipe/18792/sour-cream-biscuit"},{"id":"18756","title":"Make-A-Mix Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite","directions":"In a large bowl, combine all ingredients except shortening.
Blend well.
Cut in shortening with a pastry blender or a heavy-duty mixer until mixture resembles cornmeal in texture.
Place mix into large ziplock bag.
Label with date and contents.
Store in a cool, dry location.
Use within 10-12 weeks.","url":"https://recipe.bluelayer.org/recipe/18756/make-a-mix-cookie-mix"},{"id":"18746","title":"Sweet-Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 450F.
Sift flour, sugar, baking powder and salt into large bowl.
Using pastry blender or fingertips, cut in butter until mixture resembles coarse meal.
Add whipping cream to dry ingredients and stir until just combined; do not overmix.
Turn out onto lightly floured surface and knead just until dough forms.
Pat out dough to 1/4-inch thickness.
Cut out rounds using floured 3/4- to 1-inch-diameter cutter.
Gather dough scraps and pat out to 1/4-inch thickness.
Cut out additional rounds.
Repeat gathering, patting out and cutting out dough rounds until all dough is used.
Transfer rounds to ungreased baking sheets.
Bake until golden brown, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/18746/sweet-cream-biscuits"},{"id":"18706","title":"Tasty and Easy Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
orange juice, raw
butter, salted
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened","directions":"Preheat oven to 400 F.
Combine first 6 ingredients (flour, sugar, baking powder, baking soda, salt, orange rind).
Cut in butter with a pastry blender until crumbly.
Add buttermilk and cranberries, stirring until moist.
(If super sticky, sprinkle with a little flour; if a little too dry, add in 1-2 tablespoons of buttermilk).
Turn dough onto a floured surface and pat into a circle until about 1/2 inch thick.
Either cut into wedges (a pizza cutter works great!)
for big scones or use a small juice glass or cookie cutter to cut out smaller scones.
Place 1/2 inch apart on a lightly greased cookie sheet.
Bake at 400 degrees for 12-15 minutes until lightly browned.
Keep in an airtight container.
The variation of this recipe are endless.
I have made lemon blueberry, raisin (for cranberries) and walnut (about 1/4 cup chopped) with a little cinnamon, as well as cherry almond.
Even mango.
For bacon cheese scones, omit the sugar, cranberries, rind and increase salt to 1 teaspoon salt total.
Before adding the buttermilk, add 3 crumbled pieces of bacon (previously cooked until crunchy) and 3/4 cup grated cheddar cheese.
Put a little cheese on top of each scone before baking.
So yummy!","url":"https://recipe.bluelayer.org/recipe/18706/tasty-and-easy-scones"},{"id":"18614","title":"Best All-Purpose Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"To make by hand, combine the flour, salt, and sugar, if using, in a large bowl.
Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal.
Sprinkle the ice water onto the crumbly dough and, with your hands, push the dough from the sides to the middle of the bowl to form a ball that holds together.
Transfer to a work surface.
Cut the dough in half, place half on top of the other, and press down.
Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together.
On a floured surface, gently flatten the ball of dough with a rolling pin.
Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan.
Lift the dough into the pan.
Fold the edges under and crimp with your fingers or a fork.
To make in a food processor, cut the butter into 1inch pieces and place them in the bowl of the food processor.
Add the flour, salt, and sugar.
Process until all of the ingredients are incorporated.
With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly.
Continue to drizzle a little water and pulse the food processor, stopping to test the dough with your fingertips to see if it is moist enough to hold together.
When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface, and roll out and fit into the pan as above.","url":"https://recipe.bluelayer.org/recipe/18614/best-all-purpose-pie-crust"},{"id":"18593","title":"Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all dry ingredients together.
With pastry blender cut in butter.
Add milk and mix well to form dough.
Knead just a few times until smooth on a floured surface.
DO NOT overwork, handle as little as possible.
Roll to desired thickness and cut with a floured cutter or bottom of drinking glass.
(I tend to cut them fairly thick so I never get the maximum 14 biscuits, more like 10-12!
).
Bake at 375 for 12-13 minutes.
(I find it only takes about 10 minutes in my particular oven).","url":"https://recipe.bluelayer.org/recipe/18593/tea-biscuits"},{"id":"18567","title":"Gluten Free Pastry","ingredients":"rice flour, white, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic
vanilla extract","directions":"Whisk the rice flour, sugar, salt, and baking powder together in a bowl.
Work in the shortening until the mixture resembles sand.
Stir in the water and vanilla extract.
Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.","url":"https://recipe.bluelayer.org/recipe/18567/gluten-free-pastry"},{"id":"18552","title":"Crumbly Blackberry Cobbler","ingredients":"cornstarch
water, bottled, generic
blackberries, raw
sugars, granulated
sugars, brown
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
pumpkin, raw
salt, table
butter, without salt
water, bottled, generic
butter, without salt","directions":"Preheat oven to 375 degrees F (190 degrees C).
In a saucepan, whisk the cornstarch with 1/4 cup of cold water until thoroughly combined and smooth.
Stir in the blackberries, white sugar, and 1/2 cup brown sugar, and bring to a boil over medium heat.
Stir until the filling thickens, about 2 minutes, then remove from heat and stir in vanilla extract.
Pour into a 9x13-inch baking dish; set aside.
In a bowl, mix the cornflakes crumbs, flour, rolled oats, 1/3 cup brown sugar, pumpkin pie spice, and salt.
Cut in 1/4 cup of butter with a pastry cutter until the mixture resembles coarse crumbs; stir in water, 1 tablespoon at a time, just until the crust begins to hold together.
Sprinkle the crust over the berries, and drizzle with melted butter.
Bake the cobbler in the preheated oven until the crust begins to brown, about 10 minutes.
Turn the oven's broiler on, and broil the cobbler until the crust is golden brown, about 2 more minutes.","url":"https://recipe.bluelayer.org/recipe/18552/crumbly-blackberry-cobbler"},{"id":"18494","title":"Strawberry Sour Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
strawberries, raw
cream, sour, cultured
butter, without salt
cheese, parmesan, hard
lemon juice, raw
sugars, granulated","directions":"Preheat oven to 400F.
Combine and mix together flour, baking powder, baking soda, salt and sugar in bowl.
Use a pastry blender or fork to cut cold butter into flour mixture until well combined and it looks like coarse crumbs.
Gently mix in sour cream (or yogurt, flavored or plain) and chopped strawberries until combined.
Knead slightly on work surface if needed.
Divide dough in half and shape into two balls.
Flatten ball and cut into four sections making triangles.
Place on prepared baking sheet.
Bake 18-22 minutes until scones are brown and don't give too much when touched.
Let cool on wire rack.
While cooling, cream together softened butter, cream cheese, and confectioners sugar.
Add lemon juice to make a soft but still firm frosting.
Use the corner of a zip top bag to make a pastry bag, cutting off a very tiny piece of the corner to \"pipe\" frosting onto cooled scones.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/18494/strawberry-sour-cream-scones"},{"id":"18415","title":"Elephant Ears","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground","directions":"Preheat the over to 425 degrees F (220 degrees C).
Grease a cookie sheet.
Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl.
Stir in milk and the 1/4 cup melted butter until dough forms.
Turn dough onto a flat, floured surface.
Knead dough 10 times.
Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.
Brush with remaining melted butter using a pastry brush; sprinkle with 3 tablespoons sugar and cinnamon.
Roll dough up tightly, beginning at narrow end.
Pinch edge of dough into roll to seal.
Cut into 4 equal pieces with sharp knife.
Place cuts sides up on cookie sheet; pat each into a 6-inch circle.
Bake until golden brown, 8 to 10 minutes.
Immediately remove from cookie sheet with a spatula.
Let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/18415/elephant-ears"},{"id":"18367","title":"Flaky Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
butter, without salt
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
If using a food processor, transfer mixture to a large bowl.
Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
Let dough rest for 1 minute, then dump it on a floured work surface.
Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
With a knife cut rectangle three times across and five times down to form 15, 2\"x2\" rectangular biscuits.
Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
Bake until biscuits are lightly browned, 10 to 12 minutes.
Serve immediately.
Cool left overs, wrap with plastic wrap and freeze as soon as possible.
NOTE.
There's two things to remember when making biscuits.
-Keepthings cold so the butter does not melt.
The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
-Workfast and gently.
Only mix as much as necessary to do the job.
Over working dough develops gluten.","url":"https://recipe.bluelayer.org/recipe/18367/flaky-biscuits"},{"id":"18353","title":"Almond Brittle: Croccante","ingredients":"nuts, almonds
nuts, almonds
sugars, granulated
water, bottled, generic","directions":"Preheat the oven to 400 degrees F. Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until light golden grown, about 5 minutes.
Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes.
Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary.
Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate.
Turn out onto the prepared cookie sheet, spreading quickly to an even thickness.
Allow the brittle to cool completely, then break into festive shapes.","url":"https://recipe.bluelayer.org/recipe/18353/almond-brittle-croccante"},{"id":"18342","title":"Easy, No Fail Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Measure the flour, salt, and sugar into a food processor.
Add a few 1 Tbsp butter piece at a time, and pulse until coarsely chopped.
Repeat until all butter has been incorporated.
Don't pulse too much in between.
Add a couple of tablespoons of water and pulse.
Repeat until the dough is just forming little balls, and falls from the sides.
Place half the mixture on a sheet of plastic wrap and squish the particles together until you form nice disc.
Wrap the disc in the plastic wrap and refrigerate.
KEY: Refrigerate for at least 1 hour before rolling out.
Repeat with remaining dough.
This recipe freezes well, so if you only need one 9in pie crust, you can save the other for next time.
Just allow time for it to defrost naturally.
Don't put in microwave.","url":"https://recipe.bluelayer.org/recipe/18342/easy-no-fail-pastry-crust"},{"id":"18307","title":"Fondant Candy","ingredients":"sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
syrups, corn, light","directions":"Place all ingredients in a saucepan and boil, rather slowly, to 236F on a candy thermometer or until mixture reaches soft-ball stage.
Remove from heat to stop boiling; brush down sugar crystals with a dampened pastry brush (this is the important first step to prevent candy from being hard, grainy or sugary).
Pour the hot candy at once onto a platter which has been lightly dampened with cold water (to help prevent sticking) and allow it to cool to lukewarm (about 110F) without disturbing.
It will take about an hour at room temperature for fondant to cool sufficiently.
Beat hard until fondant loses it's transparency and becomes white and opaque.
Stop beating and knead with the hands until there are no lumps.
When fondant is smooth, place in a tightly covered jar and it will keep for a long time.
Fondant becomes more creamy as it stands, if covered tightly.
If not covered, it dries out.
Let stand at least 24 hours before using, for best flavor.","url":"https://recipe.bluelayer.org/recipe/18307/fondant-candy"},{"id":"18297","title":"Whipping Cream Filling","ingredients":"cream, fluid, heavy whipping
sugars, powdered
vanilla extract","directions":"Pour the whipping cream into a mixing bowl and whisk at medium to high speed until frothy.
Add in the icing sugar and vanilla extract.
Continue whisking at medium speed until the cream forms stiff peaks.
Pour whipping cream filling into a piping bag and pipe into choux pastry.
If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.","url":"https://recipe.bluelayer.org/recipe/18297/whipping-cream-filling"},{"id":"18290","title":"Flaky Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix and sift together flour and salt.
Cut butter into flour with 2 knives or a pastry blender.
Add enough water to hold ingredients together, sprinkling it in evenly and mixing with a fork.
Wrap dough in waxed paper and chill for 1 hour before rolling.
Divide dough in half.
Roll on lightly-floured board to 1/8-inch thickness.
for pies and pie shells.
Bake pie shells at 220C for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/18290/flaky-pastry"},{"id":"18275","title":"Moo Moo's Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, cinnamon, ground
oil, olive, salad or cooking
water, bottled, generic","directions":"Pour oil into a fryingpan on medium heat.
Mix Flour , Ginger, Baking powder, 1/4 sugar and cinnamon.
Add water , alternating between stirs and pouring; mix until almost dough-like.
Pour rest of sugar and cinnamon in a brown bag.
Place spoonfuls of dough in oil.
Cook until golden then put inside brown bag for sugary coating.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/18275/moo-moos-pastry"},{"id":"18264","title":"Vegan Soy, Lentil, & Veggie Burger Sliders Using Tvp","ingredients":"shortening, vegetable, household, composite
soup, vegetable broth, ready to serve
leavening agents, yeast, baker's, active dry
spices, paprika
salt, table
spices, marjoram, dried
spices, onion powder
spices, pepper, black
mustard, prepared, yellow
spices, pepper, red or cayenne
onions, raw
spices, garlic powder
oil, olive, salad or cooking
broccoli, raw
carrots, raw
lentils, raw
seeds, flaxseed","directions":"If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.
Nuke the vegetable broth for about 2 minutes depending on your microwave's strength.
You want it to be near-boiling but not too hot to handle.
Add all the dry spices listed with the nutritional yeast under \"Base For The Sliders\" to the heated vegetable broth.
Pour into a large mixing bowl.
Add the TVP, making sure it's all covered.
Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.
While you wait for that, finely shred the carrot if not using pre-shredded.
If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces.
Put the broccoli aside for now.
Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.
The TVP should be all soaked up by now.
Stir it to make sure all the seasoning dispersed.
Add the lentils and sauteed veggies.
Mix thoroughly.
Bind with the flax seed.
Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough.
This part was tricky for me because the original mix didn't bind at all.
I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.
Preheat the oven to 425F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.
While the oven preheats, let the mixture sit out for about 10 minutes.
Etract the mixture and put it on the cookie sheet.
Carefully squish it out evenly, sort of like you're stretching out pizza dough.
It should be a large thin rectangle.
Bake for 10-12 minutes or until golden brown on top.
Flip it over so the other side can cook for another 10-12 minutes.
Use a pizza cutter to cut into slider squares, you'll get about 16.
Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian \"burger\" fixings!
If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/18264/vegan-soy-lentil-veggie-burger-sliders-using-tvp"},{"id":"18229","title":"Shortcake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 F. Spray a square 8-by-8-inch baking pan with nonstick spray and set aside.
In a medium bowl, whisk together the flour, baking powder, salt and sugar.
Cut up the shortening into chunks and add it into the flour mixture.
Cut it into the flour mixture with a pastry blender until no big lumps remain.
Add the milk and stir to combine.
If it still seems a bit dry or floury, add up to 1/4 cup more milk.
Add dough to the prepared pan and spread it out to the sides.
Bake for 20-30 minutes, until golden brown around edges.
Serve with your favorite berries, and enjoy!","url":"https://recipe.bluelayer.org/recipe/18229/shortcake"},{"id":"18197","title":"Buttermilk Ranch Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
salad dressing, ranch dressing, regular
butter, without salt","directions":"Heat oven to 375 degrees F. Line a baking sheet with parchment paper; spray with cooking spray.
In a large bowl, whisk flour, baking powder, baking soda and salt until well combined.
Using a pastry cutter or your fingers, cut in cold butter until mixture resembles coarse crumbs.
Make a well in the center and pour in buttermilk and 3 tablespoons ranch dressing.
Stir until just combined.
Turn dough out onto a well-floured surface.
Pat dough into a 1/2-inch tall circle.
Use a 3-inch biscuit or round cookie cutter to cut dough into biscuits.
Place biscuits on prepared baking sheet about 2 inches apart.
Re-pat dough scraps once into a circle to cut more biscuits.
Bake biscuits 10 minutes.
Meanwhile, combine remaining 1 tablespoon ranch dressing and melted butter.
Brush tops of biscuits with butter-ranch mixture.
Bake another 3 to 4 minutes until golden brown.
Recipe adapted from The Chew.","url":"https://recipe.bluelayer.org/recipe/18197/buttermilk-ranch-biscuits"},{"id":"18158","title":"Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift dry ingredients.
Combine oil, water, in a bowl and stir.
Add liquid to dry ingredients in a steady stream while mixing.
Press dough together.
Divide into 2 balls of dough and place on a lightly floured board and cover with a clean dish cloth to rest for 5 minutes.
Roll out one ball dough between two large pieces of waxed paper until the desired size.
Repeat with other ball of dough.
Gently peel off the waxed paper from one side of pastry and lay on the pie pan.
Gently peel off the other side of the wax paper.
Makes either 2 individual pie shell bottoms or 1-9\" 2 crust pie.
If making pie shell bottoms after the rolled out pastry lace into a pie pan and prick the pastry all over with the tines of a fork and bake 450F for 15 minutes.
If making a single 9 inch pie fill the bottom layer of pastry in the pan with fruit pie filling of choice, top with second pastry, trip around and pierce top pastry with a couple slits made with a knive so that the juice will not boil over in the oven.
Bake until the fruit is tender at 350Fabout 25-35 minutes.
Note** I am putting the single pie time in the recipe because I have to choose one for the Recipezaar computer to accept this recipe.
Serving size depends on number of pies made.
I am giving the serving size for one single 2 crust pie.
Double the serving size if making 2 pies.","url":"https://recipe.bluelayer.org/recipe/18158/oil-pastry"},{"id":"18103","title":"Blackberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic
goji berries, dried
butter, without salt
sugars, brown
sugars, granulated
cornstarch
blackberries, raw
sugars, granulated","directions":"Combine the flour, sliced butter and salt in a food processor.
Pulse until the mixture is the texture of coarse meal.
With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds.
Divide the dough into 2 balls, flatten them and chill about 30 minutes.
Combine berries and butter in a nonstick saucepan.
In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries.
Cook over medium-low heat until the sugar melts and the mixture thickens.
Stir gently to prevent scorching, but take care not to break the berries.
Remove from heat, and stir in the brandy.
Preheat oven to 350 degrees.
Sprinkle a pastry board with half the confectioners' sugar.
Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan.
Using a slotted spoon, transfer the berries to the prepared pie pan.
Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges.
Cut decorative vents in the top.
Bake for 50 to 60 minutes, until the crust is an even pale brown.","url":"https://recipe.bluelayer.org/recipe/18103/blackberry-pie"},{"id":"18074","title":"Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
cherries, sweet, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Preheat oven to 400 degrees (200 C.).
Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, baking soda, salt and sugar and whisk to combine.
Cut butter into the flour mixture with a pastry cutter until the mixture resembles very coarse meal.
Stir in buttermilk and vanilla, adding the dried cherries as the dough starts to come together.
The dough should be sticky but not runny.
Do Not Overwork the dough.
Sprinkle a little flour on a cutting board or counter top and turn dough onto surface.
Form dough into a disc 1 inch thick and place on baking sheet.
Cut the dough disk into 6-8 wedges using a knife or a pizza cutter.
You may separate the scones or bake them together and break them apart after they're baked (I like to separate them).
Brush with 1 tbsp (15 ml) buttermilk and sprinkle liberally with coarse sugar (sugar is optional).
Bake at 400 degrees (200 C.) for 15-18 minutes, or until lightly browned.
Let cool for a few minutes before serving.","url":"https://recipe.bluelayer.org/recipe/18074/buttermilk-scones"},{"id":"18047","title":"Vickys Cinnamon Pumpkin Scones (Halloween)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
xanthan gum,
leavening agents, baking soda
butter, without salt
pumpkin, raw
spices, cinnamon, ground
milk, buttermilk, fluid, cultured, lowfat
vanilla extract","directions":"Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper
Mix the dry ingredients together in a bowl
Cut in the butter with a fork or pastry cutter
Add the pumpkin puree, cinnamon chips, buttermilk and vanilla, kneading until you form a soft dough.
Don't overwork it
Pat out the dough on a floured surface until 3/4 inch thick if using novelty shape cutters or 1\" thick for fluted round 2cm cutters.
If using gluten-free flour let the dough rest for 15 minutes to let the xanthan gum work it's magic
Cut into the desired shapes and place on the baking sheet
Brush the tops with milk to glaze then sprinkle with cinnamon sugar.
A simple mix is 5 tsp sugar to a 1/2 tsp ground cinnamon
Bake for 15 - 18 minutes or until risen and golden
You can split the scones in half and sandwich back together with a maple cream.
Just whip some coconut cream until stiff then fold in some maple syrup to taste.
Delicious!","url":"https://recipe.bluelayer.org/recipe/18047/vickys-cinnamon-pumpkin-scones-halloween"},{"id":"18043","title":"Cinnamon Chip Scones","ingredients":"sweetener, herbal extract powder from stevia leaf
spices, cinnamon, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
sweetener, herbal extract powder from stevia leaf
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat
beverages, almond milk, unsweetened, shelf stable
sugars, granulated","directions":"Preheat oven to 400F.
Cinnamon chips: Combine 2T sugar/1 packet Stevia, cinnamon and softened butter.
Spread thinly on wax or parchment paper and microwave a few seconds at a time until becomes crystallized, so that upon cooling, you can break mixture up into cinnamon chips.
Dough: Combine flour, other 2T sugar/1 packet Stevia, 1 t cinnamon, baking powder, baking soda and salt in a bowl.
Cut in butter pieces with pastry blender or 2 knives until mixture resembles coarse meal.
Add yogurt, stirring until just moist.
Turn out dough onto lightly floured surface.
Knead lightly 4 or 5 times (dough may be slightly sticky).
Pat into 5\" circle on baking sheet coated with cooking spray.
Cut into 4 wedges; separate slightly.
Brush with milk and sprinkle with Turbinado sugar.","url":"https://recipe.bluelayer.org/recipe/18043/cinnamon-chip-scones"},{"id":"18029","title":"Blueberry Peach Almond Crisp","ingredients":"peaches, yellow, raw
lemon juice, raw
blueberries, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
nuts, almonds
spices, cinnamon, ground
spices, nutmeg, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"Heat oven to 350 degrees.
In 8-inch square (1 1/2-quart) baking dish, combine peaches and lemon juice; toss gently.
Stir in blueberries, 3 T flour and sugar; toss with peaches.
In small bowl, combine all topping ingredients except margarine.
with fork or pastry blender, cut in margarine until crumbly.
Sprinkle over fruit.
Bake at 350 for 30 minutes or until golden brown and bubbly.
If desired, serve with light frozen whipped topping, thawed.","url":"https://recipe.bluelayer.org/recipe/18029/blueberry-peach-almond-crisp"},{"id":"17982","title":"Caramel Pecan Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
butter, without salt
honey
vanilla extract
nuts, pecans","directions":"Butter sides of a large pot.
Compine sugar, milk, corn syrup, butter and honey and cook over medium-low heat, stirring constantly until sugar dissolves.
Using a pastry brush dibbed in warm water, wash down any sugar crystals on sides of pot.
Attach a candy thermometer to pot making sure it does not touch the bottom of pot.
Increase heat to medium and bring to boil.
Do not stir while syrup is boiling.
Cook until syrup reaches the soft ball stage--approximately 235 degrees (125 C.).
Test about 1/2 tsp (2 ml) of syrup in ice water.
Syrup should easily form a ball in ice water but flatten when held in your hand.
Place pot in 2 inches of cold water in sink.
Add vanilla--do not stir until syrup cools to approximately 110 degrees (45 C.).
Using medium speed of an electric mixer, beat fudge until it thickens and is no longer glossy.
pour into a buttered 8\" x 11\" baking dish.
Sprinkle pecans evenly on top.
Cool completely in pan.
Cut into 1 inch squares.
Store in an airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/17982/caramel-pecan-fudge"},{"id":"17976","title":"Individual Cranberry Apple Deep-Dish Pies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
sugars, granulated
cranberries, dried, sweetened
apples, raw, with skin
nuts, walnuts, english
raisins, seeded
orange juice, raw
orange juice, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"In a bowl, combine the flour and salt, add the butter, and blend the mixture with your fingertips or two knives until it resembles coarse meal.
Add the shortening and blend the mixture until it resembles meal.
Add the ice water, tossing the mixture with a fork, and adding more water if necessary to form a soft but not sticky dough.
Shape the dough into a ball.
The dough may be rolled out immediately or wrapped in waxed paper and chilled, for up to 2 days.
The dough may be frozen, wrapped in plastic wrap and foil, for up to 1 month.
Preheat the oven to 450 degrees F.
In a bowl, combine sugar, cranberries, apples, walnuts, raisins, orange juice, the zest, and the flour and toss gently.
Divide the filling among 8 individual pie tins or souffle cups.
On a lightly floured board, roll out the dough in a rectangle 1/8- inches thick.
Cut out 8 rounds 1/3 inches larger than pie tins or souffle cups and cut 1 slit in the middle.
Put a pastry round on top of each cup and brush with milk and sprinkle with sugar.
Pressing with the tines of a fork, seal the pastry to the rim of the cups.
Place the cups on a baking sheet and bake the pies in the middle of the oven for 15 minutes.
Reduce the temperature to 400 degrees F. and bake the piece for 10 minutes more, or until the crusts are golden.","url":"https://recipe.bluelayer.org/recipe/17976/individual-cranberry-apple-deep-dish-pies"},{"id":"17916","title":"Piroski Meat Pastry Appetizer Recipe","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Work cream cheese, butter and flour together to create dough.
No liquid is necessary.
Refrigerateseveral hrs or possibly overnight.
Roll dough thin, cut into circles about 2 1/2 inch in diameter.
Put a spoonful of filling in circles-fold into semi-circle crimping the edges.
With tines of fork prick to let steam escape.
Bake at 425 for 10 or possibly 15 min.
Filling: Heat butter, blend in flour.
Drain the mushrooms.
Dissolve bouillon in 1 c. boiling water.
Add in mushroom liquid to make 1 1/2 c. of liquid.
Add in to butter and flour; blend.
Chop mushrooms and livers.
Add in the sauce and the other ingredients.
Makes 2 dozen.
Can be frzn baked or possibly unbaked.
Serve warm.
Add in minced olives to filling.","url":"https://recipe.bluelayer.org/recipe/17916/piroski-meat-pastry-appetizer-recipe"},{"id":"17870","title":"my buttermilk biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"preheat oven at 450, when preheated turn down the 400 to bake
Sifted flour ,baking powder ,salt and soda together
cut in shortening with pastry blender until mixture resembles coarse cornmeal.
add the buttermilk and stir with a fork.
turn onto a floured Board, knead lightly for few seconds.
roll out to about 1/2 inch thickness.
cut with biscuit cutter are a bottom of glass, place on baking sheet and place in oven bake until golden Brown.
about 12 to 15 minutes.
service well with butter ,jam or honey","url":"https://recipe.bluelayer.org/recipe/17870/my-buttermilk-biscuits"},{"id":"17855","title":"Super delicious buttermilk biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425F (220 degrees C)
Whisk flour, baking powdre, salt and baking soda together in a large bowl
Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
Make a well in the center of butter and flour mixture.
Pour in 3/4 cup buttermilk; stir until just combined
Turn dough into a floured work surface pat together into a rectangle
Fold the rectangle in thirds.
Turn dough a half turn, gather any crumbs and flatten back into a rectangle.
Repeat twixe more, folding and pressing dough a total of three times.
Roll dough on a floured surface to about 1/2 inch thick
Cut out 12 biscuits using 2 1/2 -inch round biscuits cutter
Transfer biscuits to the prepared baking sheet.
Press an indent into the top of each biscuit with your thumb.
Brush the tops of biscuits with 2 tablespoon of buttermilk
Bake in the preheated oven until browned, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/17855/super-delicious-buttermilk-biscuits"},{"id":"17854","title":"Apple Crisp - Perfect and Easy","ingredients":"apples, raw, with skin
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt","directions":"Preheat oven to 375 degrees F (190 degrees C).
Lightly grease an 8-inch square baking dish.
Arrange apple slices evenly in prepared baking dish.
Sift flour, sugar, cinnamon, and salt in a bowl.
Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
Bake in preheated oven until topping is golden, 40 to 45 minutes.
Cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/17854/apple-crisp-perfect-and-easy"},{"id":"17828","title":"Pastry Dough","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Combine cream cheese and butter.
Cut in flour with pastry blender.
Work dough with hands until it holds together.
Make a ball; wrap and chill overnight.
Cook as your recipe directs.","url":"https://recipe.bluelayer.org/recipe/17828/pastry-dough"},{"id":"17819","title":"Currant Griddle Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
currants, zante, dried
nuts, walnuts, english","directions":"Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
Add enough rice milk to hold the dough together, working it together with your hands.
Work the currants and walnuts in with your hands, then turn the dough out onto a well-floured board and knead briefly.
Form the dough into a ball, then roll out to a thickness of about 1/4 inch.
Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
Gather up any leftover dough, roll out, and cut until all the dough has been used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
Cook the scones over medium heat or until golden brown on both sides.
Cool on a rack and serve warm.
Per scone:
Calories: 204
Total fat: 7g
Protein: 4g
Fiber: 7g
Carbohydrate: 33g
Cholesterol: 0mg
Sodium: 120mg","url":"https://recipe.bluelayer.org/recipe/17819/currant-griddle-scones"},{"id":"17801","title":"Mimi's Maine Apple Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
apples, raw, with skin
butter, without salt","directions":"Peel and slice the apples.
Combine the sugar, flour, cinnamon, nutmeg, and salt.
Mix lightly through the apples.
Heap into a pastry-lined 9\" pie plate.
Dot with butter.
Adjust top crust and flute the edges; cut vents.
Bake in a 425 degree oven 50-60 minutes or till crust is browned and apples are done.
NOTE: I put thin strips of aluminum foil around the edges of the pie before I bake it so that the edges don't burn; I take them off the last 10 minutes or so, just to make sure they are browned up.","url":"https://recipe.bluelayer.org/recipe/17801/mimis-maine-apple-pie"},{"id":"17800","title":"Blackberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
blackberries, raw","directions":"Sift together flour and salt in a mixing bowl.
Cut in shortening with a pastry blender until mixture resembles large coarse crumbs.
Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).
Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other.
Chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10\" pie dish.
Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
Pour mixture into the empty pie shell, then roll out remaining ball of dough to make top crust.
Crimp and trim edges, then slash the top crust in several places.
Bake in a preheated 375F (190C) oven for 25 to 30 minutes or until golden brown.
Makes 1 - 10\" pie.","url":"https://recipe.bluelayer.org/recipe/17800/blackberry-pie"},{"id":"17787","title":"Caramel-Orange Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
orange juice, raw","directions":"Stir sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves.
Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes.
Remove from heat.
Gradually add cream (mixture will bubble vigorously).
Stir over low heat until smooth.
Remove from heat.
Whisk in liqueur.
(Can be made 2 days ahead.
Cover sauce and refrigerate.
Stir over low heat to rewarm before serving.)","url":"https://recipe.bluelayer.org/recipe/17787/caramel-orange-sauce"},{"id":"17772","title":"Pumpkin Walnut Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
butter, without salt
nuts, walnuts, english
cream, whipped, cream topping, pressurized
pumpkin, raw
honey","directions":"Heat the oven to 375F.
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger.
Use your fingertips or a pastry blender to work in the butter.
Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.
In a smaller bowl, whisk together the cream, pumpkin, and honey.
Make a well in the dry ingredients and pour the liquid into it.
Stir briskly until the dough pulls together, then let it sit for 3 minutes.
Flour your hands and your work surface.
Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.
Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them.
Repeat this process until you've used all the dough.
Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes.
Transfer them to a wire rack to cool for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/17772/pumpkin-walnut-biscuits"},{"id":"17727","title":"Quick pastry adapted from the Settlement Cookbook third edition 1954 with Passover adaptations","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
alcoholic beverage, distilled, vodka, 80 proof
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Melt shortening
Add water to the shortening
Combine the flour, baking powder and salt
Add water and shortening to the dry ingredients, mix well, until dough is smooth.
Chill the dough
Preheat oven to 450 Fahrenheit
Lightly dust a pastry board with flour or matzah meal or roll dough between to sheets of wax paper or floured plastic wrap.
Flatten the dough lightly.
Roll it to 1/8 - 1/4 inch thick from center to edges with a lightly floured rolling pin using short stokes to make 1 round or several smaller rounds to make tartlets.
Turn the dough often in a circular motion to keep it round.
Do not turn it over but Lift from board occasionally.
If the round splits at the edges, press together.
Sprinkle board w with flour as needed.
Roll into pie plate, cut small rounds and press into muffin pan to pre bake or fill and fold & press edges together for tarts.","url":"https://recipe.bluelayer.org/recipe/17727/quick-pastry-adapted-from-the-settlement-cookbook-third-edition-1954-with-passover-adaptations"},{"id":"17672","title":"Cream Cheese Pie Dough","ingredients":"water, bottled, generic
vinegar, cider
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, parmesan, hard","directions":"Combine water and vinegar in a small bowl.
Combine flour and salt in another bowl.
Using a pastry blender or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse meal, with some larger pieces remaining.
(Alternatively, pulse ingredients in a food processor.)
Add water mixture to dough in a slow, steady stream, stirring (or pulsing), until mixture just begins to hold together.
Turn out onto plastic, and wrap.
Press dough into a disk using a rolling pin.
Refrigerate until firm, 1 hour or up to 1 day.
(Dough can be frozen up to 3 months; thaw in the refrigerator before using.)","url":"https://recipe.bluelayer.org/recipe/17672/cream-cheese-pie-dough"},{"id":"17646","title":"Awesome Gingerbread Cookies","ingredients":"sugars, granulated
molasses
water, bottled, generic
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"In a large heavy-bottom saucepan, heat sugar, molasses, water, ginger, cinnamon, and cloves.
Bring to a boil and stir until the sugar dissolves.
Remove from heat and stir in butter until melted.
Cool for 15 minutes.
In a large bowl, whisk together the flour, baking soda, and salt.
Pour flour mixture into cooled molasses mixture; stir until combined.
Place dough in a gallon-size zipper storage bag; refrigerate overnight (or up to a week).
Preheat oven to 350 degrees F. Roll dough between two layers of wax paper or parchment until dough is 1/4-inch thick.
Cut desired shapes using cutters that have been dipped in flour.
Place shapes on parchment or silpat lined sheet pans; bake 810 minutes for small to medium cookies (12 minutes or more for very large cookies).
When cookies are cool enough to handle without distorting, transfer to a cooling rack to cool completely.
Note: Cookie dough can be stored in the fridge for up to a week before baking.
To make cookie dough even further in advance, freeze well wrapped in plastic.
Thaw wrapped cookie dough overnight in the fridge before rolling and baking.
Recipe adapted from The Pastry Queen.","url":"https://recipe.bluelayer.org/recipe/17646/awesome-gingerbread-cookies"},{"id":"17629","title":"Oh My Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
With a pastry blender or two knives, cut in vegetable shortening or butter until particles are the size of small peas.
Make a well in the center of the ingredients.
Add milk, all at once, into the well; stir just until dough sticks together and is free from sides bowl.
On a lightly flour surface, knead dough gently about 10 to 15 times (do not over knead or the biscuits will be tough).
Gently roll or pat dough to 1-inch thickness.
Cut with a floured 2- or 3-inch biscuit cutter or a drinking glass that has been dipped in flour.
Place onto an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp-sided ones.
Prick biscuits with a fork.
Bake 5 minutes; reduce oven to 400 degrees F. and bake another 8 to 10 minutes or until golden brown.
Remove from oven and serve warm.
Notes: If you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour.
The vegetable shortening or butter MUST be very cold!
If you find yourself short of buttermilk for your recipe, you can make your own by adding 2 tablespoons of vinegar to 2 cups of whole milk.","url":"https://recipe.bluelayer.org/recipe/17629/oh-my-buttermilk-biscuits"},{"id":"17570","title":"Easy Lebanese Baklawa","ingredients":"phyllo dough
butter, without salt
water, bottled, generic
sugars, granulated
water, bottled, generic
lemon juice, raw
nuts, pistachio nuts, raw","directions":"In a medium saucepan, combine the water and sugar and boil over high heat for 15 minutes to form a syrup.
Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you cant find orange blossom water), and set aside to cool.
Preheat the oven to 350 degrees.
Open the package of phyllo dough.
If your phyllo dough came in a 1 lb.
box, use only half of it.
Carefully lift one sheet of the phyllo (it is paper thin and very fragile, so work quickly and carefully!)
and place it on a large, smooth baking sheet.
Using a pastry brush, brush melted butter over the sheet.
Place the next sheet of phyllo on top, and repeat with the butter.
Repeat this process until all of the sheets have been buttered and stacked.
Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares.
Carefully roll each square up into a log , and place on another baking sheet (seam side down).
Bake for 25 minutes, or until the logs start to turn a golden color.
Using a tablespoon, pour the cooled syrup onto the baklawa rolls.
Repeat if desired (for a sweeter baklawa).
Place the pistachio nuts in a resealable plastic bag.
Using a rolling pin, crush the nuts.
Place the baklawa logs onto a serving plate and top with the nuts.
Makes about 15 pieces.","url":"https://recipe.bluelayer.org/recipe/17570/easy-lebanese-baklawa"},{"id":"17519","title":"Chocolate Trinity Parfaits","ingredients":"candies, semisweet chocolate
cream, fluid, heavy whipping
sugars, granulated
cocoa, dry powder, unsweetened
vanilla extract","directions":"To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat.
Place the 8 ounces semisweet chocolate broken into pieces in the top half of the double boiler.
Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes.
Remove from the heat and stir until smooth.
Transfer the melted chocolate to a stainless steel bowl and set aside until needed.
Place 2 1/2 cups heavy cream and 2 tablespoons sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
Whisk on high until stiff peaks form, about 1 1/2 minutes.
Remove the bowl from the mixer.
Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated.
Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
Transfer the dark chocolate cream to a stainless steel bowl.
Tightly cover the top with film wrap and refrigerate until needed.
To prepare the cocoa cream, place 2 cups heavy cream, 1/2 cup sugar, the cocoa and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
Mix on medium until stiff peaks form, about 4 to 5 minutes.
Transfer the cocoa cream to a stainless steel bowl.
Tightly cover the top with film wrap and refrigerate until needed.
To prepare the speckled chocolate cream, place the remaining 2 cups heavy cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
Mix on high until stiff peaks form, about 1 1/4 minutes.
Remove the bowl from the mixer and use a rubber spatula to fold in the 4 ounces grated chocolate.
Transfer the cream to a stainless steel bowl and refrigerate for at least 30 minutes before assembling the parfaits.
To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream.
Pipe an even layer of about 1/2 cup of the cream into each of the brandy snifters.
Then fill a clean pastry bag with the cocoa cream and pipe an even layer of it onto the layer of dark chocolate cream.
For the final layer of cream, fill a clean pastry bag with the speckled chocolate cream and pipe an even layer of the cream onto the cocoa cream.
Refrigerate the parfaits until just a few minutes before serving.","url":"https://recipe.bluelayer.org/recipe/17519/chocolate-trinity-parfaits"},{"id":"17510","title":"Agave Oatmeal Raisin Flax Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sweetener, syrup, agave
seeds, flaxseed
water, bottled, generic
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
oats
vanilla extract
spices, cinnamon, ground
leavening agents, baking soda
salt, table
raisins, seeded","directions":"Preheat the oven to 325F.
Mix together the margarine and agave nectar.
In a separate bowl, whisk together 2 Tablespoons flax seed meal with 4 Tablespoons of water.
Add to margarine/agave.
Add in remaining dry ingredients: 1/2 cup flax seed meal, whole wheat pastry flour, vanilla extract, ground cinnamon, baking soda, sea salt.
Mix in oats then raisins on low.
Measure about 1/4 cup of cookie dough (I use an ice cream scoop) per cookie onto ungreased cookie sheets and flatten slightly.
Cookies do not spread much so you can bake them rather close together.
Bake for 12-14 minutes until the edges are slightly browned.","url":"https://recipe.bluelayer.org/recipe/17510/agave-oatmeal-raisin-flax-cookies"},{"id":"17480","title":"Orange Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
orange juice, raw
orange juice, raw","directions":"Combine sugar and 1/4 cup water in heavy small saucepan.
Stir over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
Carefully add orange juice and orange peel (mixture will bubble vigorously).
Stir over low heat until smooth and any caramel bits dissolve.
Cool completely.
(Can be prepared 1 day ahead.
Cover and let stand at room temperature.)","url":"https://recipe.bluelayer.org/recipe/17480/orange-caramel-sauce"},{"id":"17370","title":"Apple Crisp","ingredients":"apples, raw, with skin
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
oats
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, brown
salt, table
butter, without salt","directions":"Preheat oven to 350 F.
In a large bowl, toss together the apples, flour, cinnamon and nutmeg and pour into an 8x8 inch baking pan.
Then make the topping by combining the oats, whole wheat flour, cinnamon, brown sugar and salt in a bowl.
Add the butter and cut it into the dry ingredients using a pastry blender or two knives, until the mixture resembles coarse crumbs.
Crumble this mixtures over top of the apples, spreading it evenly.
Bake for 45 minutes, until the topping is lightly browned and the filling is hot and bubbling.
Serve warm with vanilla ice cream or whipped cream.
Adapted from Averie Cooks.","url":"https://recipe.bluelayer.org/recipe/17370/apple-crisp"},{"id":"17364","title":"Perfect Pie Crust","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Use pastry blender or two butter knives to chop up shortening in flour and salt to pea-sized lumps.
Stir in water, a few tbsp at a time, stirring with butter knife.
(Do not stir in ice cubes.)
Don't mash.
When mixture starts to form big clumps you've added enough water.
You won't use a full cup of water, more like 1/2 cup, but keep enough water on hand just in case.
The key is to keep everything chilled until you get it into the oven.
Touching it too much will warm it up.
Be paranoid.
The other secret is not to blend it too much, keep it loosely binding until you roll it.
If the shortening lumps are too small it won't be as flaky.
Place a sheet of plastic wrap on counter.
Sprinkle it with flour.
Pick up half of pastry mix, form into ball and place on the centre of sheet, being careful to neither mash it or handle it much.
Cover with second sheet of plastic wrap.
Roll from centre out to 1/2 centimeter (1/4 inch) thickness.
Remove top sheet of plastic.
Place pie plate upside-down on top of pastry, place hand under plastic, flip, gently press into pan, remove plastic.
Trim edges with knife.
(Flute edges - optional.
).
Chill in fridge until ready to add filling and bake.
May be frozen.
Makes two layers of crust; top/bottom or two bottom crusts.
Tip - for a rolling pin use a wine bottle or other glass bottle filled with water and kept in the fridge.","url":"https://recipe.bluelayer.org/recipe/17364/perfect-pie-crust"},{"id":"17260","title":"Favorite Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat the oven to 425F.
Lightly grease a baking sheet.
Place the flour, salt, and sugar in a large bowl and stir to mix.
Cut the butter and the shortening into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal.
Work quickly so the butter remains cool and doesnt melt into the flour.
Create a well in the center of the flour-butter mixture.
Pour the buttermilk into the well and stir together just until all the flour is incorporated; do not overmix.
Turn the dough onto a lightly floured surface and knead two or three times, just until it comes together, and form into a flat disk.
Using a lightly floured rolling pin or your hands, roll or pat the dough 1/2 to 3/4 inch thick.
Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the biscuits, leaving as little space between each cut as possible and pressing down just once for each biscuit; do not twist the cutter.
If the dough begins to stick to the cutter, dip the cutter in a little flour.
Gather the excess biscuit dough, reroll once, and cut as many biscuits from it as possible.
Arrange the biscuits on the prepared baking sheet and bake for 15 to 18 minutes, until the biscuits have risen and are golden brown.
Remove from the oven and brush the tops with the melted butter.
Because biscuits are made with so few ingredients, the quality of each one is of utmost importance.
That probably accounts for why Southerners are so famously particular about the kind of flour and shortening they use in their biscuits.
My mother swears by Martha White flour and Crisco, whereas Iand many othersfavor White Lily flour, a brand that is practically synonymous with Southern baking.
As for shortening, there are factions that favor lard, those that favor vegetable shortening, and those that favor butter.
I use mostly butter for its superior flavor, but I typically add just a little bit of vegetable shortening or lard for extra flakiness.
Here are some quick tips that practically guarantee perfect biscuits every time.
For the softest biscuits, always use flour that has a low gluten content.
All purpose flour is a safe bet, and certain brands, such as White Lily and Martha White, are known for being extra soft.
Steer clear of whole-wheat or bread flour.
Do not add more flour than is needed to keep the dough from sticking together; if you add too much, the dough will be tough.
Do not mix or work the dough any more than is necessary to bring it together.
Never roll biscuit dough more than twice or your biscuits will be tough.
Any scraps left over from the second rolling can be wrapped around cooked sausage links and baked as pigs-in-blankets (see Saras Swaps, page 68) or baked as they arethey wont look as nice but theyll taste just as good!
Dip the biscuit cutter in flour to keep the dough from sticking to the cutter.
To allow your biscuits to more fully rise, cut straight down with the biscuit cutter and resist the urge to twist.
For biscuits with soft sides, bake them nestled up next to each other so the sides are touching.
For crispy sides, leave a one-inch space between the biscuits.
For a fail-proof way of cutting the butter into the flour without any danger of the butter melting, freeze the butter for several hours or overnight and then simply use a grater to grate the butter into the flour.
Rotate the pan halfway through baking for even cooking and color.","url":"https://recipe.bluelayer.org/recipe/17260/favorite-buttermilk-biscuits"},{"id":"17232","title":"Dijon Mustard Black Pepper Biscuits (Low Fat/Low Cal","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, pepper, black
salt, table
spices, garlic powder
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
mustard, prepared, yellow","directions":"Preheat oven to 450F.
Lightly spray large baking sheet with nonstick cooking spray.
Combine flour, baking powder, sugar, pepper, salt and garlic powder in medium bowl.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Whisk together milk and mustard in small bowl.
Add to flour mixture; stir just until dry ingredients are moistened.
Drop dough by rounded tablespoonfuls 1 inch apart on prepared baking sheet.
Bake about 10 minutes or until golden brown.
Remove from pan to wire rack.","url":"https://recipe.bluelayer.org/recipe/17232/dijon-mustard-black-pepper-biscuits-low-fat-low-cal"},{"id":"17136","title":"Cookie Tree Ornaments","ingredients":"butter, without salt
sugars, granulated
molasses
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
leavening agents, baking soda","directions":"Preheat oven to 375 degrees
Prepare 2 cookie sheets.
Beat the butter with the sugar and molasses until creamy.
Beat in the heavy cream.
Sift the flour with the spices and baking soda and then beat into the butter mixture.
Chill the dough for at least 2 hours.
Flour a pastry board or work surface and roll out the dough to 1/8-inch thickness for thin delicate cookies, or to 1/4-inch thickness for sturdy cookies to hang on the tree.
Cut out different shapes with 2-inch cookie cutters.
Make a small hole near the top of each cookie for hanging it from the tree with thread or ribbon.
Gather scraps of dough into a ball, chill and re-roll.
Transfer cookies to the sheets and bake them for 15 minutes for thin ones and 20 minutes for thicker ones.
Cool on a cookie rack.
Decorate the cookies with colored confectioners sugar paste, or multi-hued candies and sugar sprinkles.
If you do not use them immediately, store in airtight tins.","url":"https://recipe.bluelayer.org/recipe/17136/cookie-tree-ornaments"},{"id":"17127","title":"Sambusa Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"Mix the flour oil and the salt, while using a fork mix in the water slowly, knead the though for 5-10 minutes until smooth and pliable dough.
Form the dough into a ball and coat the outside with oil.
Cover and set it aside for about 15 minutes.
Heat a skillet on a medium-low heat.
Knead the dough again and divide it into 8 equal portions.
Form each portion into a ball.
Using two balls at a time roll both in 5inch brush one with oil and put the other one on top.
Press with your fingers to make sure they line up, roll on a floured surface to flatten with a rolling pin about 9-10 inches in diameter.
Cut into four peaces with a sharp knife, roll each peace again so it keeps its shape.Place each peace on the warm skillet and leave it each side to dry it out (make sure you dont leave it too long).
Remove and let it cool slightly then separate the two slowly without tearing the wrappers.
Cover with a towel and continue to repeat the same steps until you have finished all peaces.","url":"https://recipe.bluelayer.org/recipe/17127/sambusa-pastry"},{"id":"17126","title":"Hamburger Pasties","ingredients":"beef, grass-fed, ground, raw
onions, raw
shortening, vegetable, household, composite
cheese, cheddar
catsup
spices, garlic powder
spices, pepper, black
mustard, prepared, yellow
spices, pumpkin pie spice","directions":"Heat the oven to 375F (190C).
Cook and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat.
Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside.
Prepare the pastry as for a 2 crust pie as directed on the package.
Divide the pastry into 8 equal parts.
Roll each part, on a lightly floured surface, into a 7-inch circle.
On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge.
Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork.
Place on an ungreased baking sheet and prick the tops with the fork.
Bake 30 to 35 minutes.
You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.","url":"https://recipe.bluelayer.org/recipe/17126/hamburger-pasties"},{"id":"17113","title":"Dutch Apple Wedges","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Heat oven to 350*.
Mix 1 cup flour and 1/3 cup sugar in medium bowl.
Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.
Press in ungreased round pan, 9x1 1/2 inches.
Bake 25 minutes.
Make crumb topping; set aside.
Mix 1/3 cup sugar, 2 tablespoons flour and the cinnamon in medium bowl.
Stir in apples until coated.
Spoon over baked layer.
Sprinkle with topping.
Bake about 30 minutes or until topping is light brown and apples are tender.
Cool 30 minutes before serving.
Serve warm or cool.
Cut into 12 wedges.","url":"https://recipe.bluelayer.org/recipe/17113/dutch-apple-wedges"},{"id":"17089","title":"Dutch butter cake with apricot twist (Boterkoek)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
apricots, dried, sulfured, uncooked
nuts, almonds
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 200 degrees celcius (400F).
Mix flour, sugar and salt.
Cut the butter into pieces and mix into the flour.
Knead the butter and the flour together with one hand until you have a firm dough ball.
Cut the apricots in small pieces and mix them with the almonds and ginger syrup.
Press half the dough into a 24cm/10 in round pie dish.
Spread the apricot mixture over the top.
Roll out the other half on a lightly floured work surface until it is the same size as the dish.
Place over apricot filling, firmly pressing the pastry edges together.
Now use the blunt side of a knife and decorate the dough with cross-hatching markings.
Brush with milk.
Bake the butter cake in the oven for 15-20 minutes until golden brown.
Allow to cool and just before serving slice cake into wedges.","url":"https://recipe.bluelayer.org/recipe/17089/dutch-butter-cake-with-apricot-twist-boterkoek"},{"id":"17064","title":"Cinnamon-Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
spices, cinnamon, ground
cream, fluid, heavy whipping","directions":"Combine the sugar and water in a heavy saucepan.
Cook over medium-low heat until the sugar dissolves.
Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan.
Remove from the heat.
Stir in the ground cinnamon until completely combined.
Gradually add the cream and stir over low heat until the sauce is smooth.
Remove from the heat and let stand until cool and pourable, about 30 minutes.
Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/17064/cinnamon-caramel-sauce"},{"id":"17061","title":"Chocolate Truffles","ingredients":"spices, cinnamon, ground
spices, chili powder
goji berries, dried
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices.
Once the spices have been roasted for a bit, then add the heavy cream.
Remove from heat and steep 1 hour.
Strain out the spices.
Reheat the strained cream and pour the warm cream over the chocolate.
Stir with a spatula to mix the chocolate completely until melted and combined.
Once the chocolate is uniform in texture, add the butter and stir until well combined.
Pour into another bowl and allow to cool to room temperature.
Place in a pastry bag and form little blobs onto a tray.
Refrigerate until firm to the touch.
Remove and roll to desired form.","url":"https://recipe.bluelayer.org/recipe/17061/chocolate-truffles"},{"id":"17043","title":"Basic Quiche And Tart Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a mixing bowl, stir together the flour and salt.
Add in the butter and shortening and, using a pastry blender or possibly 2 knives, cut them in till the mix resembles coarse bread crumbs.
Sprinkle in the water, 1 Tbsp.
at a time, stirring gently with a fork after each addition and adding only sufficient of the water to create a rough mass.
Using floured hands, pat the dough into a smooth, round flattened disk.
Use immediately, or possibly wrap in plastic wrap and chill for up to 2 days.
This recipe yields sufficient dough for one 9-inch ouiche or possibly tart shell.
Yield: 1 tart shell","url":"https://recipe.bluelayer.org/recipe/17043/basic-quiche-and-tart-pastry-recipe"},{"id":"16987","title":"Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
cranberries, dried, sweetened","directions":"Combine the dry ingredients: flour, baking powder, salt, and sugar.
Using a pastry blender, cut in the butter to coat the pieces with the flour.
The mixture should look like coarse crumbs.
Next add the heavy cream.
Fold everything together, being careful not to overwork the dough.
Fold in the dried cranberries.
Form large mounds out of the dough.
The size can vary depending on if you want to stretch the recipe to make more.
(I generally make them bigger than a golf ball, but smaller than a tennis ball.)
Arrange them on a parchment-lined baking sheet and bake in a 400-degree oven for 16-20 minutes, or until the top just barely turns golden brown.","url":"https://recipe.bluelayer.org/recipe/16987/cranberry-scones"},{"id":"16976","title":"Tart Cherry Pecan Crisp","ingredients":"cherries, sweet, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
nuts, pecans","directions":"Preheat the oven to 400F.
In a large bowl, combine the cherries and granulated sugar and mix well.
Set aside.
In a medium bowl, combine the flour, brown sugar, cinnamon, and salt and mix well.
Cut in the butter using a pastry blender (or do so quickly using your fingers) until small peasized chunks form.
Stir in the pecans.
Place the cherry mixture in an 8- or 9-inch-square baking pan.
Place the topping mixture on top of the cherries.
Bake for 30 to 35 minutes, until the topping is browned and the filling is bubbling.
Remove from the oven and let stand 20 minutes before serving.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/16976/tart-cherry-pecan-crisp"},{"id":"16924","title":"Quick Whipping Cream Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
butter, without salt","directions":"Cut 1 cup butter into flour with a pastry blender or fork until crumbly.
Add whipping cream, stirring just until dry ingredients are moistened.
Turn dough out onto a light floured surface and knead lightly 3 or 4 times.
Roll or pat dough to 3/4 inch thickness.
Cut with a 2-inch round cutter, and place biscuits on a lightly greased baking sheet.
Bake at 400 degrees F. for 13-15 minutes.
Brush warm biscuits with 1/2 cup melted butter.","url":"https://recipe.bluelayer.org/recipe/16924/quick-whipping-cream-biscuits"},{"id":"16922","title":"Perfect Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure the flour carefully and put it in a medium-sized bowl.
Add the dash of salt and stir it with a fork.
Pour the oil in and stir and \"cut\" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.
Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.
Wipe your countertop with a damp cloth and spread a piece of wax paper on it.
The paper should not slide -- if it does, dampen the counter a LITTLE more.
Form a little more than half of the dough into a disk and place it on the wax paper.
Cover it with another piece of wax paper.
Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.
Periodically do the following:.
peel off the top piece of wax paper, then lay it gently back on top of the crust.
using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.
Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan.
IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan.
Gently peel off the wax paper.
Use the same technique to roll the top crust.
As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.
Bake according to your pie directions.
BON APPETIT!","url":"https://recipe.bluelayer.org/recipe/16922/perfect-oil-pastry"},{"id":"16812","title":"Rich Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
fat, goose
water, bottled, generic","directions":"Combine flour and salt.
Cut in lard and reserved cold chicken fat until size of small peas.
Add water by tablespoons, tossing with fork until all flour is moistened and dough forms ball.","url":"https://recipe.bluelayer.org/recipe/16812/rich-pastry-crust"},{"id":"16678","title":"Cheese Board Corn Cherry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
sugars, granulated
cornmeal, degermed, unenriched, yellow
butter, without salt
cherries, sweet, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425.
Adjust rack in center of oven.
Line 1 or 2 baking sheets with parchment paper or a baking mat.
Sift together flour, baking soda and baking powder into a large bowl.
Add salt, 2/3 cup sugar, and the cornmeal.
Stir with a wooden spoon until combined.
Add butter and cut in with a pastry cutter until it is the size of small peas.
Using the spoon, mix in cherries.
Make a well in the center; add buttermilk.
Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
Let the batter stand for 5 minutes.
Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
Sprinkle the 1/4 cup sugar on top of the scones.
Place the scones on the middle rack of the oven and immediately turn the temperature down to 375.
Bake 20-25 minutes, or until the scones are golden.
Transfer the scones to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/16678/cheese-board-corn-cherry-scones"},{"id":"16657","title":"Easy, Summery Peach Crisp","ingredients":"peaches, yellow, raw
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Toss peaches, 1/3 c sugar and cinnamon in a bowl and then spoon into lightly greased 8-inch square baking dish.
Combine flour and remaining sugar and then cut in butter with a pastry blended (or two forks) until mixture is crumbly.
Sprinkle on top of peaches.
Bake at 375 degrees for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/16657/easy-summery-peach-crisp"},{"id":"16577","title":"English Toffee Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, brown","directions":"Heat oven to 350F
Combine flour and brown sugar in large bowl.
With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain).
Press mixture onto bottom of ungreased 13x9x2-inch baking pan.
Sprinkle pecans over crust.
Prepare TOFFEE TOPPING: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil.
Continue boiling, stirring constantly, 30 seconds.
Use immediately.
Drizzle evenly over pecans and crust.
Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven.
Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface.
Cool completely in pan on wire rack.
Cut into bars.
About 36 bars.","url":"https://recipe.bluelayer.org/recipe/16577/english-toffee-bars"},{"id":"16556","title":"Apple and Raspberry Crisp","ingredients":"apples, raw, with skin
raspberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
oats
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"In 2L (8 Cup) baking dish, combine apples and raspberries.
In small bowl, combine sugar, flour, cinnamon.
Add to fruit and toss to mix.
For topping, combine rolled oats, sugar and cinnamon.
With a pastry blender, cut in margarine until crumbly.
Sprinkle over fruit.
Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling.
Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/16556/apple-and-raspberry-crisp"},{"id":"16479","title":"Apricot Crescents Recipe","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"Cut margarine and cream cheese into flour and salt with pastry blender.
Add in water and mix lightly.
Chill.
Cut into 24 pcs, roll into 2 1/2 or possibly 3\" squares.
Spread with preserves and sprinkle with nuts.
Roll up and shape into crescents.
Bake in a warm oven (450 degrees) for about 10 min.
Sprinkle with powdered sugar.
-End Recipe Export- From the tested recipe","url":"https://recipe.bluelayer.org/recipe/16479/apricot-crescents-recipe"},{"id":"16456","title":"Rum-Caramel Glaze","ingredients":"sugars, granulated
water, bottled, generic
alcoholic beverage, distilled, rum, 80 proof
cream, fluid, heavy whipping","directions":"Heat sugar and the water in a heavy saucepan over medium, stirring occasionally, until sugar is dissolved and syrup is clear.
Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming.
Continue to boil, gently swirling occasionally to color evenly, until mixture is medium amber.
Remove from heat.
Carefully stir in rum and cream (the mixture will spatter) with a wooden spoon until smooth.
Let cool, stirring occasionally, until thickened, about 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/16456/rum-caramel-glaze"},{"id":"16425","title":"Cranberry Orange Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
cranberries, dried, sweetened
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 425 and line a baking sheet with parchment paper.
In a bowl, whisk the flour, oats, baking powder, salt and 3 tablespoons of the sugar.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
Mix in the cranberries and orange zest.
Stir in the 1/2 cup of buttermilk until a stiff dough forms; knead until it just comes together.
On a floured surface, pat the dough into a 3/4-inch-thick round and cut into 8 wedges.
Brush with buttermilk.
Sprinkle the remaining sugar on top.
Transfer to the baking sheet and bake in the center of the oven for 17 minutes, until lightly browned.
Transfer the scones to a rack and let cool slightly.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/16425/cranberry-orange-scones"},{"id":"16366","title":"Raspberry Turnover Cookies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Preheat oven to 375 degrees.
Sift the dry ingredients together (I used a dried orange peel, so it was sifted with my other dry ingredients).
Using a pastry blender, cut the margarine and cream cheese into the dry ingredients (like a pie crust).
Sprinkle the milk onto this mixture, mix and gather into a ball.
On a lightly a floured surface, roll to 1/8\" thickness.
Use a 2\" or 3\" cutter to make 16-18 rounds.
Spoon 1 to 1 1/2 teaspoons jelly onto the center of each round (don't use too much or it will \"bleed out\" when baking).
Fold the cookie over and bake on an ungreased cookie sheet for 12-14 minutes (oven time may be less-- I used a toaster oven).","url":"https://recipe.bluelayer.org/recipe/16366/raspberry-turnover-cookies"},{"id":"16344","title":"Light Cranberry Oat Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
orange juice, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
egg substitute, powder
cranberries, dried, sweetened
sugars, brown","directions":"Preheat oven to 350 degrees.
Combine first six ingredients in a medium mixing bowl.
Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork.
Combine milk, yogurt, and egg substitute in a small mixing bowl.
Add to dry ingredients, mixing thoroughly.
Stir in sweetened dried cranberries.
Spread batter into a 9-inch circle on an ungreased cookie sheet.
Sprinkle top of scones with brown sugar.
Cut into 8 wedges.
Bake 30 to 35 minutes or until golden brown.
Remove scones from oven and re-cut edges.","url":"https://recipe.bluelayer.org/recipe/16344/light-cranberry-oat-scones"},{"id":"16337","title":"Maple Bacon Biscuits","ingredients":"bacon, meatless
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 475 degrees F. Lightly grease a 9 round pan (a springform pan is helpful but not required).
First prepare the syrup by chopping the cooked bacon into bite size pieces and then combine with the remaining syrup ingredients.
Stir until thoroughly combined and spread over the bottom of the prepared baking dish.
Next prepare the biscuit dough.
In a large bowl, combine flour, baking powder, baking soda and salt and sift together.
Cut in the shortening and butter mix together with a pastry dough blender.
Make a well in the center of the dry ingredients and add the buttermilk.
Gently blend the dry ingredients into the buttermilk, forming a ball of dough.
Add additional buttermilk as needed, 1 teaspoon at a time.
Drop oversized tablespoons of the biscuit dough over the syrup in the pan until covered.
Bake for 10 minutes at 475 degrees F and then turn the oven off.
Leave the biscuits in the oven for another 5 to 10 minutes, until golden brown.
Remove the biscuits from the oven and immediately turn the pan upside down onto a serving platter.
Lift off the pan and scrape any remaining syrup over the biscuits.
Pull apart to serve.
Best served warm.","url":"https://recipe.bluelayer.org/recipe/16337/maple-bacon-biscuits"},{"id":"16316","title":"Fresh Peach Galette","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
butter, without salt
oil, olive, salad or cooking
water, bottled, generic
peaches, yellow, raw
sugars, brown
salt, table","directions":"To make the dough:
In a food processor, add both of flours, salt, and sugar.
Pulse until well mixed.
Add the butter chunks and vegetable oil.
Pulse until the mixture becomes coarse meal.
Add 2 to 3 tablespoons of water into the processor while the machine is running, until the dough almost comes together..
Add more water by 1/2 tablespoon once as needed.
Place the dough onto a lightly floured cutting board, knead it into a ball, shape into a disc, cover with a plastic wrap, and chill in the frige for 30 minutes or freeze for 15 minutes.
Roll the dough into a 15-inch circle on a lightly oiled working surface or cutting board.
Place the dough onto a baking sheet coated with cooking spray.
Cover and put in the frige.
To make the fresh peach Filling:
Preheat the oven to 400F (200C).
Add the peach slices in a large bowl.
Sprinkle a pinch of salt over.
Add 1 1/2 tablespoons of brown sugar or as needed.
Arrange peach slices randomly on the pastry, leaving about a two inch wide border.
Scrape any remaining sugar from the bowl and sprinkle over the peaches.
Gently fold the edges of the dough up and over the peaches, pleating as needed.
Make sure that any crack in the dough is well sealed, otherwise the juice will lick out during the baking.
Bake for about 50 to 55 minutes, or until the pastry is golden brown.
Place on a wire rack, and let cool for at least 20 minutes.
Serve warm, at room temperature or chilled.","url":"https://recipe.bluelayer.org/recipe/16316/fresh-peach-galette"},{"id":"16266","title":"Savory Cottage Cheese Pastry for Pot Pies","ingredients":"cheese, cottage, creamed, large or small curd
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"I puree the cottage cheese before mixing in other ingredients because I like a smooth pastry but it isn't necessary.
Mix the flour and butter in a food processor until the butter is the size of peas.
Add the cottage cheese and continue mixing to form a ball.
Let it rest in the fridge for half an hour and then roll out like pie crust.
Line the pot pie container with crust, fill with filling, cover with a top crust sealing the edges, cut slits in top for steam to escape and bake @ 375 degrees until browned.","url":"https://recipe.bluelayer.org/recipe/16266/savory-cottage-cheese-pastry-for-pot-pies"},{"id":"16227","title":"Inside out - Cheesecake Stuffed Strawberries","ingredients":"cheese, parmesan, hard
vanilla extract
sugars, granulated
strawberries, raw
nuts, almonds","directions":"Toast the almonds in a 350 oven for 3-5 minutes, until golden brown.
Set aside to cool.
Whip the cream cheese until light and fluffy, 2-3 minutes.
Stir in the vanilla and sugar.
Trim a small slice off the bottom (pointed end) of the strawberry, so it will stand on a plate.
Slice off the top of the strawberry.
Hollow the strawberry using a small melon baller or spoon.
Place the cheesecake mix in a ziploc bag and snip the end (or use a pastry bag).
Fill the berries until the mixture pipes over the top.
Arrange the toasted almonds over the top.
Serve immediately or chill, covered, for up to two hours.","url":"https://recipe.bluelayer.org/recipe/16227/inside-out-cheesecake-stuffed-strawberries"},{"id":"16216","title":"Strawberry Shortcake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
sugars, granulated
cream, whipped, cream topping, pressurized","directions":"Rinse the berries under cold water; drain well.
Hull and slice the betties; place ina a bowel.
Sprinkle with sugr; cover and let stand at room temper ature for abotu 1 hour.
Whi[ the cream *sweetened with 2 -4r 3 Tbspl.
of surar, if desired) until it hold a soft peak.
Coer and refrigerate until ready to serve.
Preheat oven to 425F Set rack at center level.
In a food processor, (you cna use a pastry cutter or finer tips) combine the flour, bakng powder, salt and sugar, pulse to mix.
Cur butter into about 8 pieces and add to the mixrture.
Pulse until the mixture resembles coarse meal, but with a few pea-size hunks of butter left in the mixture.
Transfer the mixture to a large bowl and make a well in the center.
With a fork stir in the cream or milk, just until dough is moist.
Be very careful not to overwork.
The dough doesn't have to hold together well at this point.
Let the dough stand for a minute.
Turn the dough out onto a lightly floured surface.
Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
Gently pat the dough into a 6x12-inch rectangle about 3/4 -inch thick and cut into eight 3-inch biscuits with a floured round cutter.
Transfer to a buttered foil-lined cookie sheet.
Brush on a little mik or cream and sprinkle tops with some sugar, if desired.
Bake for 10-15 minutes, until risen and golden brown, Remove to a platter and split each biscuit horizontally with a serrated knife.
Butter the hot biscuits then top with about 1/3 cup of berry mixture.
Replace the tops and top with a tablespoon or so of berries.
Serve with whipped cream for topping.","url":"https://recipe.bluelayer.org/recipe/16216/strawberry-shortcake"},{"id":"16185","title":"Whole Wheat Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees.
Sift flour, salt and baking powder into a bowl.
Add brown sugar and butter and cut into flour with pastry blender or 2 knives.
Add milk gradually, tossing with fork to moisten evenly.
Add a few drops more milk if mix seems dry.
It should not stick to the bowl or your hands.
Divide dough into 4 pieces and press each into a ball and flatten slightly.
Place each cake of dough between 2 pieces of wax paper and roll with rolling pin to about 3/16 inch thickness.
Peel off top piece of wax paper and flip dough over onto ungreased cookie or pizza sheet.
Cut into squares or any shape you like.
A pizza cutter is good for this.
Prick all over with a fork, then bake at 375 degrees until lightly browned, about 8-10 minutes Watch closely because crackers brown quickly.
If the crackers on the outside brown before the center, remove the outer crackers and continue to bake the rest.
VARIATIONS: For variety, you can add herbs to the dough, or sprinkle crackers with poppy, caraway or sesame seeds before baking.","url":"https://recipe.bluelayer.org/recipe/16185/whole-wheat-crackers"},{"id":"16162","title":"Southern Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"Cut shortening into flour and salt with a pastry cutter or two knives.
Mixture will be crumbly when properly cut in.
Add 6 tablespoons ice water.
Shape into a ball by first folding dough toward middle of bowl with a cake spatula.
(Don't handle dough any more than necessary as your hands will heat dough making it hard to work with.)
Place half dough ball onto floured cutting board, countertop, or mat and roll into a circle larger than top rim of pie pan.
Repeat with other half.
This recipe makes one double crust pie or two single crust pies.
For filled pies such as lemon meringue, coconut cream, or chocolate cream, bake empty crust at 425F for 15 -18 minutes before filling.","url":"https://recipe.bluelayer.org/recipe/16162/southern-pie-crust"},{"id":"16110","title":"Perfect Pastry","ingredients":"shortening, vegetable, household, composite
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Method: Cream shortening and butter.
Stir in salt and flour.
Cream well.
Add water and mix thoroughly.","url":"https://recipe.bluelayer.org/recipe/16110/perfect-pastry"},{"id":"16103","title":"Spiced Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
honey","directions":"Preheat oven to 400.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin.
Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
Reroll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
Bake at 400 for 14 minutes or until golden.
Remove from pan; cool 2 minutes on wire racks.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/16103/spiced-pumpkin-biscuits"},{"id":"16033","title":"Oatmeal, Walnut and Dried Plum Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
syrup, maple, canadian
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
vanilla extract
molasses
plums, raw
nuts, walnuts, english","directions":"Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, combine the syrup, oil, vanilla extract, and molasses.
Add the wet ingredients to the dry ingredients, and stir to combine.
Fold in the dried plums and nuts.
Using your hands, roll tablespoon-size scoops of dough into balls.
Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops.
Bake for 8 to 12 minutes or until lightly browned.
Transfer cookies to a baking rack to cool completely.
For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder).
You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.","url":"https://recipe.bluelayer.org/recipe/16033/oatmeal-walnut-and-dried-plum-cookies"},{"id":"16023","title":"County Fair Fried Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic","directions":"Mix the flour, baking powder, and salt.
Work in the cold butter, using a pastry blender, your fingers, or a mixer.
Stir in the warm water to make a soft dough.
Cover and let rest for 15 minutes.
Divide the dough into eight pieces.
Working with one piece at a time, roll into a thin 5\" round, about 3/8\" thick.
Heat about 3/8\" vegetable oil to 375F in an electric frying pan, or in a pan over a burner.
If you're using a 10\" diameter pan, this is 2 cups of vegetable oil.
If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.
Pick up one dough disk, and carefully lower it into the pan.
Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds.
You don't want to cook these too dark; they'll become overly crisp.
Remove from the oil and set on a paper towel-lined baking sheet.
Place in a 200F oven to keep warm while you make the remaining fried doughs.
Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice some folks enjoy a savory version, with marinara sauce and cheese.
TIP:.
Peanut oil is our favorite deep-frying oil; it has a higher smoke point, and neutral flavor.
Up to 1/4 of sugar may be added if desired.","url":"https://recipe.bluelayer.org/recipe/16023/county-fair-fried-dough"},{"id":"16012","title":"Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
sugars, powdered","directions":"To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt.
Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point.
Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides.
Pour the excess chocolate back into the bowl and let set or chill to set.
Meanwhile, mix the peanut butter with the powdered sugar.
Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate.
Let set, then turn out of the mold.
Notes about the recipe: I have two recipes for this, one where you blend the peanut butter right with the milk chocolate and then pour it into the molds which is a more direct route to the same end flavor.
The other is more traditional and the one I've done here with the filling separate from the outer chocolate shell.","url":"https://recipe.bluelayer.org/recipe/16012/peanut-butter-cups"},{"id":"16007","title":"Apple Torte","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, almonds
apples, raw, with skin
lemon juice, raw
spices, nutmeg, ground
sugars, powdered","directions":"Pre-heat oven to 350 degrees.
Place 10-inch (3 L) springform pan in centre of large piece of heavy-duty foil; press up around pan.
Set aside.
In bowl, whisk flour with brown sugar.
Using pastry blender or 2 knives, cut in butter until in pea-size pieces.
Press three-quarters over bottom and up side of prepared pan.
Stir almonds into remaining crumb mixture; set aside.
In bowl, toss apples, lemon juice and nutmeg; spread over pastry, pressing gently.
Sprinkle with remaining crumb mixture.
Bake in centre of 350F (180C) oven until golden and apples are tender, 1-1/2 hours.
Run knife around edge; let cool in pan on rack.
Dust with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/16007/apple-torte"},{"id":"16003","title":"Oatmeal Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
salt, table
spices, cinnamon, ground","directions":"Preheat the oven to 350F.
Line a large baking sheet with parchment paper.
Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy.
In another bowl combine the flour, 1 cup of the oats, the salt, and cinnamon.
Add to the butter mixture, stirring with a wooden spoon just until combined.
Finely grind the remaining 2/3 cup oats in a blender or food, processor.
Dust a pastry cloth or other flat rolling surface with some of the ground oats.
Divide the shortbread dough in half.
Roll out each half into a circle about 8 inches in diameter and 3/8 inch thick.
Sprinkle the remaining oatmeal over the top of the dough and press it into the surface with the rolling pin.
Using a sharp knife, cut each circle into 8 wedges.
Prick each wedge all over with the tines of a fork.
Transfer to the prepared baking sheet.
Bake until golden brown, 18 to 20 minutes.
Cool on a wire rack, then store in an airtight container up to 1 week.","url":"https://recipe.bluelayer.org/recipe/16003/oatmeal-shortbread"},{"id":"15999","title":"Navajo Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift flour, baking powder, sugar and salt into a bowl.
Work shortening in as pastry.
Add ice water, using only enough to hold dough together.
Divide into 12 even sized pieces and roll to make rounds about 3 to 4 inches.
Place a spoonful of filling, such as taco meat, apples, pumpkin or minced cherries, in center of each.
Moisten edges with cold water.
Fold in half and seal edges by pinching.
Fry in hot oil until light brown.
If making fruit filled fry bread, roll the pockets in 1 cup sugar and 1 tablespoon of cinnamon while still hot.
Alternative method: Bake bread pockets at 350F (180C) for about 20 to 25 minutes, then sprinkling with confectioner's sugar.","url":"https://recipe.bluelayer.org/recipe/15999/navajo-fry-bread"},{"id":"15967","title":"Barley or Rice Triangles","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs.
Stir in the cooked grain, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.
Divide the dough into 2 parts.
On a well-floured board, roll out one part until it is 1/4 inch thick.
With a sharp knife, cut the dough into triangular pieces with approximately 2-inch sides.
Repeat with the remaining dough; gather up any dough left over from cutting and roll out again until it is all used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
Cook the triangles over medium heat until they are touched with light brown on both sides.
Transfer to a plate to cool, and once the triangles are at room temperature, store them in an airtight container.
Per biscuit:
Calories: 55
Total fat: 2g
Protein: 1g
Fiber: 1g
Carbohydrate: 9g
Cholesterol: 0mg
Sodium: 150mg","url":"https://recipe.bluelayer.org/recipe/15967/barley-or-rice-triangles"},{"id":"15912","title":"Brown Sugar Caramels","ingredients":"oil, olive, salad or cooking
sugars, brown
sugars, granulated
syrups, corn, light
milk, canned, condensed, sweetened
butter, without salt
salt, table","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, combine the brown sugar, granulated sugar, corn syrup, milk, butter, and salt.
Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 240F on the thermometer (10 to 15 minutes), stirring constantly.
Remove the pan from the heat and pour the mixture into the prepared pan.
Let the caramel cool completely at room temperature (8 hours or overnight).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.
Cut the caramel evenly into 1-inch squares.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.
Add 1 cup roughly chopped, toasted nuts to the caramel mixture before pouring into the prepared pan.","url":"https://recipe.bluelayer.org/recipe/15912/brown-sugar-caramels"},{"id":"15888","title":"Bullet Express Butter Pastry Dough","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"Place .meal mixer on base.
insert.flat blade.
add flours, sugar, and salt and lock on meal mixer cover & pulse 1-2 times to combined.
add butter, pulsing until mixture is in coarse crumbs.
then add ice water, a tablespoon at a time, pulsing in between additions,until a dough forms.
Finally remove dough and knead briefly until it holds together.
Wrap tightly in plastic wrap and chill at least 30 mins before using.
This dough will keep if refrigerated for up to 4 days.
or wrap in foil and freeze up to 1 mth.","url":"https://recipe.bluelayer.org/recipe/15888/bullet-express-butter-pastry-dough"},{"id":"15887","title":"Simple Morning Bread With 4 Ingredients","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Put the bread flour in a large bowl.
No need to sift it.
Put in the yeast.
Use a pastry blender to mix them both together well.
Add the salt, and mix in with the pastry blender.
I perform these steps on the scale.
Add the water and mix it in with the pastry blender.
When the dough is more or less mixed, gather up into a ball and take it out onto a work surface.
Keep hitting the dough on the work surface and folding it until the dough is smooth (about 10 minutes).
When the dough is smooth, round it off so that the surface is taut, and place in a bowl with the seam side down.
Cover with plastic film or a lid, place in the oven (no need to heat it), and leave to rise for 60 minutes.
When the dough has doubled in bulk, take it out with a pastry blender.
Spread it out with your hands until you can feel the flour.
Push down the dough lightly to deflate.
Divide into 12 portions with a pastry scraper, and form each portion into a ball.
Line a baking sheet with kitchen parchment paper.
Put the rolls on top with the seam side down, and leave to rise in the oven for 60 minutes.
When the dough has risen up, dust with bread flour using a tea strainer.
Make a crisscross cut in the top of each roll using kitchen scissors.
You don't have to make the cut.
Bake for 20 minutes in a preheated 250C
When the rolls are a nice golden brown they are done.
Please adjust the baking time to your oven.
If you use Lys d'Or brand medium-strength (all-purpose) flour, it really bakes up like French bread.
The ones that aren't slashed on top have chocolate chips baked in.
The chocolate inside is like this.","url":"https://recipe.bluelayer.org/recipe/15887/simple-morning-bread-with-4-ingredients"},{"id":"15802","title":"Strawberry Shortcake","ingredients":"strawberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, whipped, cream topping, pressurized
vanilla extract","directions":"Pick over and hull strawberries.
Cut in half or slice, depending on size.
Gently crush about a quarter of the berries with a fork to release their juices.
Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary.
Set aside, covered, for about half an hour to develop flavor.
Preheat oven to 450 degrees.
Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder.
Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry.
Add 1 1/4 cups cream, and mix to a soft dough.
Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness.
Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
Use a little of the butter to grease a baking sheet.
Place half the rounds on it.
Melt remaining butter and brush a little on the rounds; place remaining rounds on top.
Bake for 10 to 15 minutes, or until golden brown.
Remove from the oven, and pull shortcakes apart.
Brush the insides with some of the remaining melted butter.
Beat remaining cream until it thickens.
Add vanilla.
Beat again just until thick.
Place a bottom half of a shortcake on each plate.
Top with a generous spoonful of berries.
Cover with a top half, add a few more berries, and top with whipped cream.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/15802/strawberry-shortcake"},{"id":"15786","title":"Short Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift the flour and salt together into a large bowl.
With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs.
Add only enough water to make a soft dough.
Form into a ball, wrap in wax paper and chill for at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/15786/short-pastry-crust"},{"id":"15775","title":"Quickest Puff Pastry","ingredients":"butter, without salt
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
Coarsely dice remaining 4 tablespoons (1/2 stick) butter.
Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
Add remaining butter and pulse once or twice to distribute.
Add water and pulse 3 or 4 times, just until dough forms a rough ball.
Do not over-process.
Flour work surface and scrape dough from work bowl.
Shape dough into a rough rectangle and place between 2 pieces of plastic wrap.
Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
Peel away plastic wrap and invert dough to floured work surface.
Peel away second piece of wrap.
Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough.
Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.","url":"https://recipe.bluelayer.org/recipe/15775/quickest-puff-pastry"},{"id":"15769","title":"Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Stir together flour and salt in a chilled large metal bowl.
Coarsely grate frozen butters into flour, gently tossing to coat butter.
Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
Test mixture by gently squeezing a small handful: When dough has the proper texture, it will hold together without crumbling apart.
If necessary, add another tablespoon water, stirring until just incorporated, and test again.
(Do not overwork dough or add too much water, or pastry will be tough; dough will be lumpy and streaky.
).
Form dough into a 5-inch square, then chill, wrapped in plastic wrap, until firm, at least 30 minutes.
Roll out dough on a floured surface with a floured rolling pin into a 15- by 8-inch rectangle (with a short side nearest you).
Brush off excess flour and fold dough into thirds like a letter.
Rewrap dough and chill until firm, at least 30 minutes.
Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times.
Brush off any excess flour, then halve dough crosswise with a sharp knife and chill, wrapped separately in plastic wrap, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/15769/puff-pastry"},{"id":"15755","title":"Whole Wheat Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine flours and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
Shape into a ball; chill.
To fit into pieplate, roll dough to 18 inch thickness on a lightly floured surface.
Place in a 9-inch pieplate; trim off excess pastry along edges.
Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry generously with a fork.
Bake at 400F (200C) for 12 to 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/15755/whole-wheat-pastry"},{"id":"15722","title":"Broiled Pineapple with Rum Caramel and Macadamia Toffee","ingredients":"sugars, granulated
water, bottled, generic
nuts, macadamia nuts, raw
pineapple, raw, all varieties
sugars, brown
sugars, brown
alcoholic beverage, distilled, rum, 80 proof
butter, without salt
vanilla extract","directions":"Line baking sheet with foil.
Place sugar and 1/4 cup water in heavy small saucepan.
Stir over medium heat until sugar dissolves.
Increase heat and boil without stirring until syrup is pale golden color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes.
Stir in nuts and cook until caramel is deep amber, swirling pan occasionally, 1 to 2 minutes.
Pour onto prepared baking sheet.
Cool completely.
Peel macadamia brittle from foil.
Transfer to work surface.
Chop coarsely.
Preheat broiler.
Line rimmed baking sheet with foil.
Arrange pineapple slices in single layer on prepared sheet; sprinkle brown sugar over.
Broil until sugar bubbles and turns amber, watching closely to avoid burning, 5 to 10 minutes.
Remove pineapple from broiler.
Bring brown sugar, rum, butter, and vanilla to boil in heavy small saucepan.
Stir until sugar dissolves.
Boil without stirring until mixture is slightly thickened, 1 to 2 minutes.
Arrange warm pineapple on large serving platter.
Drizzle pineapple with rum caramel.
Sprinkle macadamia toffee over.","url":"https://recipe.bluelayer.org/recipe/15722/broiled-pineapple-with-rum-caramel-and-macadamia-toffee"},{"id":"15713","title":"Baked Churros","ingredients":"water, bottled, generic
sugars, brown
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
egg substitute, powder
vanilla extract
sugars, granulated
spices, cinnamon, ground","directions":"Preheat the oven to 425 F. Line two baking sheets with parchment paper and spray with cooking spray; set aside.
In a medium size pot, combine water, brown sugar, salt, and butter; bring to a boil.
Remove from heat and add flour, stirring with a large wooden spoon until well blended.
In a small bowl, combine the egg substitute and vanilla extract.
Stir this into the flour mixture until completely incorporated.
Spoon the dough into a pastry bag with large star tip (I used Wilton #1M).
Squeeze dough onto the baking sheet in 4-inch strips, leaving space for each churro to expand.
Bake for 10-13 minutes or until lightly golden brown.
In a large plastic or paper bag, combine sugar substitute and cinnamon.
When the churros are done, remove pan from the oven and set it on a rack.
Let the churros sit for about one minute (dont wait much longer because you want the churros to be hot) to harden up a bit then add them into the bag with the cinnamon and sugar mixture.
I added about 5 churros at a time.
Seal bag and shake to coat the churros.
Serve warm.
Recipe adapted from Latina Magazine.","url":"https://recipe.bluelayer.org/recipe/15713/baked-churros"},{"id":"15705","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic","directions":"Combine the flour, baking powder, and salt using your hands or a pastry cutter and crumble or cut in the shortening until the mixture is crumbly.
If it looks more powdery than crumbly add a tablespoon or more shortening until it is crumbly.
Add just enough of the HOT water to make the ingredients look moist.
Now, knead the mixture.
Kneading anywhere you see any loose pieces or flour so you are sure to get everything.
If it sticks to the anything add a some more flour.
Play with the dough and the flour and shortening amounts until you have a dough that makes a soft round shape.
You want your dough to be smooth and sort of elastic.
Cover bowl with a towel and let it rest for about an hour.
After it rests, cut or pinch off 10 to 12 balls.
Add some flour to your rolling pin and workspace LIGHTLY.
Roll each ball into about 1/8 inch thickness or press with a tortilla press that has plastic wrap covering any part that the dough will touch.
Cook tortilla's one at a time on a medium hot cast iron skillet or griddle for about 1 to 2 minutes on each side, or until the tortilla gets brown specks.
Black specks mean your pan is too hot.
Reduce heat so the tortilla puffs and browns.
It should puff up underneath if done right.
Do not worry if it does not though.
Practice will get you to that stage.
NOTE: Here are some tips as to technique: Do not use bread flour.
You want flour with a low gluten content.
You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either.
I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried.
A flat dough scraper, or \"bench knife\" is perfect for removing the rolled-out tortilla from the work surface.
When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply some pressure.
Flour tortilla dough is pretty sturdy; but not to the point of rerolling.
You don't want tough tortillas.
Making perfect circles is harder than it sounds; the dough wants to draw up.
So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.","url":"https://recipe.bluelayer.org/recipe/15705/homemade-tortillas"},{"id":"15661","title":"Soda Bread (Irish Whiskey Soda)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
butter, without salt
raisins, seeded
honey
alcoholic beverage, distilled, whiskey, 86 proof
alcoholic beverage, distilled, whiskey, 86 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"BREAD: In large bowl, combine flour, salt and baking soda.
With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Stir in raisins or currants (if using).
In separate bowl, combine buttermilk, honey and whisky.
Add all at once to dry ingredients; stir just until no dry spots remain.
Turn dough out onto lightly floured surface.
Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.)
Divide dough in half and shape each half into an 8 in (20 cm) round.
Place in two greased 8 in (1.2 L) round cake pans.
With floured knife, cut a cross 1/2 in deep in each loaf.
GLAZE: In small bowl, combine whisky and milk.
Brush loaves with glaze.
Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms.
Remove from pans; let cool on wire racks.
Cut into wedges.","url":"https://recipe.bluelayer.org/recipe/15661/soda-bread-irish-whiskey-soda"},{"id":"15660","title":"Scones","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the flour, baking powder and butter in the food processor bowl with double-sided blade.
Process until the mixture resembles course breadcrumbs.
With the motor running, add the milk through the feed tube and process until the dough forms a ball round the blade.
More milk may be needed to form a very soft, but not wet, dough.
Do not over work.
Roll out the dough on a floured board and cut into rounds with a pastry cutter.
Arrange on a greased baking sheet and brush with beaten egg or milk.
Bake in a hot oven 450 deg F for 10-12 minutes until risen and golden.
Variations.
For a richer dough, beat 1 egg in measuring cup and top up with milk up to 150ml.
Or add 2 teaspoons sugar and 2oz currants to the dry ingredients.","url":"https://recipe.bluelayer.org/recipe/15660/scones"},{"id":"15567","title":"Sweet Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
lard
butter, without salt
water, bottled, generic","directions":"Sift the dry ingredients together in a medium bowl.
Sprinkle the pieces of lard and butter over them and place the bowl in the refrigerator for 30 minutes.
Dust your work surface with flour.
If prebaking, preheat the oven to 325 degrees.
Using a pastry blender or your fingertips, cut the lard and butter into the dry ingredients until the mixture resembles coarse crumbs, with a scattering of pea-sized pieces throughout.
Add ice water a tablespoon at a time, and toss with a fork to combine after each addition, until the pastry holds together when pinched (you may not use all the ice water).
Gather the pastry together into a round disk, wrap tightly in plastic wrap, and refrigerate for 15 minutes or until ready to use.
With a floured pin, roll out the dough on the floured surface to a 12-inch round.
To make a pie shell, transfer to a 9-inch pie pan.
Fold any excess dough that hangs below the rim of the pan on top of the rim so you have enough material to crimp.
Cut off any egregious excess and use it to patch any holes or tears.
Refrigerate for 15 minutes before filling or prebaking.
To prebake the crust for our Sweet Potato Buttermilk Pie, lay a sheet of aluminum foil over the dough and carefully scatter pie weights, dried beans, or pennies in the pan.
Bake on the middle rack for 12 to 15 minutes.
Remove the pie weights and the foil, prick the bottom of the crust with a fork, and bake for 10 minutes more, or until the bottom of the crust appears dry.","url":"https://recipe.bluelayer.org/recipe/15567/sweet-pie-crust"},{"id":"15528","title":"Easy Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated.
Using a pastry blender or your fingers, cut the butter into the dry ingredients until its in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together.
(Add the last tablespoon of ice water if necessary, but dont overwork the dough or itll become tough.)
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.","url":"https://recipe.bluelayer.org/recipe/15528/easy-pie-crust-recipe"},{"id":"15507","title":"Sour Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured","directions":"Mix flour, powder, salt and soda in bowl, with pastry blender (or knives) cut in butter.
Whisk milk and sour cream in a small bowl until smooth.
Add to flour mixture, stir just until dough forms.
Knead if necessary to mix.
Shape into a disk.
Wrap in plastic wrap and refrigerate at least 30 minutes, up to 2 hours.
Heat oven to 425 degrees.
Coat large baking sheet with cooking spray.
Roll dough out on floured surface 1/2 inch thick.
Cut out biscuits with 2 1/2 inch cutter.
Place on baking sheet.
Reroll scraps; cut.
Bake at 425 for 12 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/15507/sour-cream-biscuits"},{"id":"15491","title":"Easy Never Fail Pastry Recipe","ingredients":"shortening, vegetable, household, composite
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Cream shortening with boiling water till well mixed by hand or possibly electric mixer.
Add in salt and flour all at once, mix.
Form into a ball; refrigeratecovered, at least one hour.
Bake at 450 degrees for 15 min for a single crust.
Yields pastry for 2 shells or possibly a top and bottom.","url":"https://recipe.bluelayer.org/recipe/15491/easy-never-fail-pastry-recipe"},{"id":"15467","title":"Apple N' Cheese Delight","ingredients":"apples, raw, with skin
cheese, cheddar
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 350F.
Place apples evenly in 8-inch square baking dish; sprinkle with cheese.
Mix flour, sugar and cinnamon in medium bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Sprinkle over ingredients in baking dish.
Bake 30 min.
or until apples are tender and topping is golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/15467/apple-n-cheese-delight"},{"id":"15420","title":"Spiced Pastry","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, granulated
spices, nutmeg, ground
salt, table
butter, without salt
water, bottled, generic","directions":"In work bowl fitted with metal blade, process cake and all-purpose flours, cinnamon, sugar, nutmeg and salt until combined, about 10 seconds.
Remove lid and distribute butter evenly over top.
Cover and pulse until mixture resembles coarse crumbs, about 10 times.
Place water in a container with a pouring spout and, with the motor running, slowly pour in a steady stream through the feed tube until dough begins to gather.
You may not use all the water, which is fine.
Turn out dough onto a clean surface and form into 2 disks.
Press disks down and wrap in plastic wrap.
Refrigerate until firm enough to roll out for your pie, 10 to 20 minutes.
Variation: Try using 1/2 tsp (2 mL) ground cloves or mace in place of the nutmeg.","url":"https://recipe.bluelayer.org/recipe/15420/spiced-pastry"},{"id":"15369","title":"Butterscotch Walnut Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
syrups, corn, light
salt, table
butter, without salt
water, bottled, generic
nuts, walnuts, english","directions":"CRUST: In bowl mix flour, salt and sugar.
With pastry blender cut in butter till mix resembles coarse meal.
Spread mix proportionately in greased 13 x 9x 2 inch pan, then with hand press firmly into smooth compact layer.
Bake in preheated 375 degree oven about 12 min or possibly till lightly browned.
Remove pan to rack while you prepare topping.
TOPPING: Combine syrup, butterscotch pcs, salt, butter and water in large heavy saucepan.
With rubber spatula stir over low heat, pressing butterscotch till melted and smooth.
(A few tiny unmelted pcs of butterscotch are all right.)
Quickly stir in walnuts and remove from heat.
Working quickly to prevent mix from hardening, place large spoonfuls on hot baked crust.
With back of spoon spread mix to within 1/2 to 3/4 inch of crust edges (during baking, topping will run toward edges).
Bake in 375 degree oven 10 min.
Cold in pan 30 to 40 min or possibly till only slightly hot.
With small sharp knife loosen around edges, then cut in 16 bars.
(Bars in center of pan will appear too soft, but they will become hard as they cold; wait to remove them.)
With wide metal spatula transfer bars to cutting board; cold thoroughly till hard.
Cut each bar in half.","url":"https://recipe.bluelayer.org/recipe/15369/butterscotch-walnut-bars-recipe"},{"id":"15357","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
water, bottled, generic","directions":"Place flour in medium sized mixing bowl.
Add 1/3 cup (80 ml) shortening and using a fork or a pastry cutter, cut in the shortening until mixture looks slightly crumbly (Do not overwork!
).
Add remaining 1/3 cup (80 ml) shortening and cut in with a fork or pastry cutter until the mixture resembles coarse crumbs.
Add the 5 tbsp (70 ml) water all at once to the mixing bowl and stir until the pastry begins to come together.
Use your hands to form the dough into two balls of equal size.
Roll out one pastry ball at a time on a lightly floured surface, coating the rolling pin with flour as needed to prevent the pastry from sticking to it.
Bake pie as directed in pie filling recipe.","url":"https://recipe.bluelayer.org/recipe/15357/pie-crust"},{"id":"15330","title":"Emeril's Bear Claws, Danish Twists, Danish Pockets","ingredients":"egg substitute, powder
nuts, almonds
nuts, almonds
jams and preserves, apricot
cheese, parmesan, hard
jams and preserves, apricot
blueberries, raw","directions":"**Divide the dough in thirds.
A separate recipe for each type of Danish is preferred.
Increase the fillings for each type.
This recipe makes about 6 of each, depending on size of Danish.
Bear Claws: Roll the dough out to 1/8-inch thick.
The longer the dough the more claws yielded.
Egg wash the entire piece of dough.
Spread a thin layer of almond filling horizontally down the center third of the dough.
Fold the bottom third of the dough up to cover the filling.
Fold the top third of the dough down, like your folding a business letter.
Egg wash the dough.
Sprinkle with crushed almonds.
Cut 2-ounce portions.
Make three slashes into the side of each portion, and spread gently into a horse-shoe shape to separate the toes.
Proof until dough in size about 15 to 20 minutes.
Bake until golden brown, about 10 to 12 minutes.
Brush with apricot glaze.
Danish twists: Roll the dough 1/8-inch thick.
The longer the length the more twists yielded.
Egg wash the dough lightly, sprinkle the entire surface with cinnamon sugar.
Fold the dough in half from top to bottom.
Slice 2-ounce strips with a pastry wheel.
Twist loosely into desired shapes.
Place on a baking sheet.
Egg wash each twist.
Proof until the dough doubles in size, about 15 to 20 minutes.
Bake until golden, about 10 to 12 minutes.
Remove from the oven and brush with apricot glaze.
Filled Pockets: Roll the dough about 16 by 24 inches by 1/4-inch thick.
Egg wash the dough.
Cut the dough into 4 squares.
Fold two opposite corners to overlap the center of the square.
Egg wash the center portion of the pastry.
Fill the open corners with the cheese or fruit filling.
Proof the dough until dough in size, about 15 to 20 minutes.
Bake until golden, about 10 to 12 minutes.
Remove from the oven and brush with apricot glaze.","url":"https://recipe.bluelayer.org/recipe/15330/emerils-bear-claws-danish-twists-danish-pockets"},{"id":"15277","title":"Homemade Baking Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
shortening, vegetable, household, composite","directions":"In a large bowl, blend together the dry ingredients.
Then, with a pastry cutter, a fork or your fingertips, cut or rub in the vegetable shortening until it is evenly distributed and the resulting mixture looks like cracker crumbs.
Place the mix in a large, airtight container (I had a plastic canister that was empty to store mine in, but Ziploc bags work well too) or divide it into pre-measured 2 cup portions.
Don't pack the baking mix into the measuring cup when measuring.
It will make approximately 7 batches of 12 pancakes.
If you decide to include whole grain flours in your baking mix for a healthy spin, you are introducing the perishable oils that come from the germ of the grains that may deteriorate at room temperature.
Mixes made with whole grain flours will best be stored in an airtight container in the freezer.","url":"https://recipe.bluelayer.org/recipe/15277/homemade-baking-mix"},{"id":"15263","title":"Light Easy-Roll Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
orange juice, raw","directions":"Combine flour and salt in bowl.
Pour oil and juice/milk into a measuring cup; add all at once to flour.
Stir with a fork to mix.
Press into a smooth ball, then flatten into a 4-inch disk.
Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out.
To form pastry into a single crust, cut 2 strips of wax paper, each 12-inches square.
Dampen countertop to prevent slipping.
Put down one square of paper, set dough on it, then top with second square of wax paper.
Roll out gently to edges of paper, to make an 11- to 12-inch circle.
Peel off top paper.
Invert pastry over pan and ease into place.
Trim excess to 1/2 inch beyond rim and fold edges over.
Flute or crimp edges as desired.","url":"https://recipe.bluelayer.org/recipe/15263/light-easy-roll-pastry"},{"id":"15130","title":"Quick Apple Crumble","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt
apples, raw, with skin
lemon juice, raw","directions":"In small mixing bowl, combine cereal, flour, brown sugar and cinnamon.
Using pastry blender, cut in margarine until crumbly.
Set aside for topping.
Combine pie filling and lemon juice.
Place in 9x9x2-inch baking pan or dish.
Sprinkle topping over apples.
Bake at 375 about 30 minutes or until bubbly around edges.
Cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/15130/quick-apple-crumble"},{"id":"15125","title":"Caramel Crunch","ingredients":"nuts, almonds
water, bottled, generic
sugars, granulated
salt, table","directions":"Prepare an ice-water bath; set aside.
Spread almonds on parchment paper to form a 9 x 12-inch rectangle.
Make the caramel: Pour the water into a medium heavy-bottom saucepan.
Add the sugar and salt.
Cook over medium heat, gently stirring occasionally, until the syrup is clear.
Continue cooking, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush 2 or 3 times to prevent crystals from forming.
Let the syrup boil, gently swirling the pan occasionally, until medium amber.
Remove from heat and set the pan in the ice-water bath to stop the cooking.
Pour the caramel over the almonds to cover.
Let cool until hardened.
Peel off the parchment; break the brittle into pieces.","url":"https://recipe.bluelayer.org/recipe/15125/caramel-crunch"},{"id":"15096","title":"Easy Vodka Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
alcoholic beverage, distilled, vodka, 80 proof
water, bottled, generic","directions":"Whisk flour and salt together in a mixing bowl.
Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
Sprinkle vodka and water over the top of the mixture.
Fold together ingredients until mixture sticks together to form a tacky dough.
Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate 1 hour to 2 days.
When you are ready to make your pie, remove dough from refrigerator, roll each piece out for your pie from the middle to the edge.
Bake according to your pie directions.","url":"https://recipe.bluelayer.org/recipe/15096/easy-vodka-pie-crust"},{"id":"15079","title":"Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
mini semi-sweet chocolate baking chips,
sugars, granulated","directions":"Preheat oven to 400F
Combine flour, sugar, baking powder, and salt in a large mixing bowl.
Using a pastry blender, cut butter into flour mixture until it resembles pea-size pieces.
Gently stir sour cream and milk into flour mixture until blended, then fold in mini chips.
Turn dough out onto a lightly floured surface.
Shape it into a 12\" X 18\" rectangle, patting with your hands to flatten it evenly.
It should be approximately 3/4\" thick.
Using a pizza cutter or knife, cut dough into 3 inch squares.
Cut each square diagonally into triangles.
(This is easiest to accomplish by making the cuts into the rectangle of dough, but leaving the pieces in place.)
Sprinkle dough with sparkling sugar.
Separate dough, placing each triangle on parchment or silpat lined baking sheets, two inches apart.
Bake for 12 to 15 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/15079/chocolate-chip-scones"},{"id":"15053","title":"Crispy Tart Crust With Minimal Butter","ingredients":"butter, without salt
oil, canola
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
sugars, powdered
salt, table
egg substitute, powder","directions":"Sift the dry ingredients into a stainless steel bowl.
Add the rest of the ingredients to the bowl, except for the beaten egg.
Put the bowl in the refrigerator for 15 minutes.
Line the tart pan with aluminium foil so that the crust can be taken out more easily.
Press the foil well into the wavy parts of the pan and smooth out the surface.
Chop up the chilled butter in the bowl finely with a pastry scraper.
Rub the butter into the flour with your fingers, so that the texture becomes crumbly like grated cheese.
Put the beaten egg in the middle of the bowl, and mix it in rapidly.
Form the dough into a ball, wrap in plastic and roll out to about a 1cm thick circle.
Leave to rest in the refrigerator for 30 minutes.
Sandwich the dough between two sheets of plastic wrap, and roll out into a circle that's about 3mm thick that's about 3cm wider than the diameter of the tart pan.
Line the tart pan with the dough.
Peel off the plastic wrap, and fold in the dough on the sides that's sticking out, so that the sides are about 5mm thick.
Use up all the dough to line the tart pan.
Pierce the bottom of the crust with a fork.
If you make the holes rather big, the bottom of the crust won't rise up while it's baking.
Bake the empty crust in a preheated 180C oven that has been lowered to 170C for about 15 to 20 minutes.
When the crust has browned, take it out and let it cool.
This dough doesn't puff up much, so you don't need weights to bake it.
If it does puff up a bit, just poke holes with a fork to let the air out and flatten the crust.
Pour in any kind of appareil (cream filling) such as cheese cream, bake some more and add toppings if you like.
If you are going to fill and bake it later, only bake the empty crust until it's lightly colored.
This is my crispy Halloween Jack o'lantern tart.","url":"https://recipe.bluelayer.org/recipe/15053/crispy-tart-crust-with-minimal-butter"},{"id":"15047","title":"Hootie's Mystery Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
leavening agents, baking soda
butter, without salt","directions":"Preheat oven to 450.
In a mixing bowl, whisk the flour, baking powder, and salt together.
Add in the shortening and cut it in with a pastry cutter until the mixture is mealy.
Add the 7-Up all at once and stir with a fork just until the dry ingredients are evenly moistened .
Transfer the dough to a lightly floured work surface and knead about 8 times.
Roll out the dough 3/4-inch thick and let rest for 5 minutes.
Cut out rounds with a 2-inch biscuit cutter.
Roll scraps together and cut out more rounds.
Arrange the rounds on a baking sheet about 1/2 inch apart.
Brush with melted butter and bake in the upper third of the oven until golden brown, 10-12 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/15047/hooties-mystery-biscuits"},{"id":"14999","title":"Glazes for Fruit Pies, Tarts, and Coffee Cakes (Apricot, Peach,","ingredients":"raspberries, raw
sugars, granulated
syrups, corn, light","directions":"Combine all ingredients in a medium heavy saucepan.
Cook, stirring until the sugar is dissolved.
While the mixture is still warm, glaze the cooled pastry.","url":"https://recipe.bluelayer.org/recipe/14999/glazes-for-fruit-pies-tarts-and-coffee-cakes-apricot-peach"},{"id":"14983","title":"Speedy Pat-In Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put all the ingredients into food processor, give them a brief whirl, and pour the mixture into a pie plate.
Pat it firmly around the edges first, then through the middle - and that's it.
Sift flour, sugar and salt directly in 9-10\" pie plate.
Combine oil and milk in measuring cup and beat with fork until creamy.
Pour all at once over flour in pie plate; give your food processor a brief whirl or -in a pie plate mix with a fork until flour is completely dampened.
Push the dough with your fingers to line bottom and sides of pan, then fill with whatever filling you've chosen.
If you are making a baked pie shell to be filled later, prick the pastry with a fork to keep it from bubbling.
Bake at 425F for 15 minutes or until golden.
Fill If you're fussy, press it down with a pie plate.
Flute the edges.","url":"https://recipe.bluelayer.org/recipe/14983/speedy-pat-in-pastry"},{"id":"14973","title":"Easy-Bake Oven Children's Chocolate Cake Mix","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite","directions":"In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt; stir with a wire whisk until blended.
With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids (or small Ziploc bags); seal containers.
Label with date and contents.
Store in a cool dry place.
Use mix within 12 weeks.
Makes 11 packages of Children's Chocolate Cake Mix for Easy-Bake style oven.
To use: If using child's play oven, follow manufacturer's directions for baking cakes or preheat Mom's oven to 375.
Combine 1 package cake mix and 4 teaspoons water.
Mix together and stir with a fork or spoon until blended and smooth.
Pour mixture into greased and floured 4 inch round miniature baking pan.
Bake as directed for play oven or 12 to 13 minutes in Mom's oven.
Remove from oven and cool in pan on a rack for 5 minutes.
Invert onto a small plate and remove pan.
When cool, frost with Easy-Bake Oven Children's Chocolate Frosting.
Serves 2 children.","url":"https://recipe.bluelayer.org/recipe/14973/easy-bake-oven-childrens-chocolate-cake-mix"},{"id":"14954","title":"Maple Pecan Caramels","ingredients":"oil, olive, salad or cooking
syrup, maple, canadian
sugars, brown
cream, fluid, heavy whipping
butter, without salt
nuts, pecans","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium-high heat, combine the maple syrup, brown sugar, and cream, and bring to a boil, stirring frequently with a wooden spoon or heat-proof spatula.
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Place a candy thermometer in the pan and cook the mixture until it registers 242F on the thermometer (10 to 15 minutes), stirring constantly.
Remove the pan from the heat, stir in the butter, then blend in the pecans.
Pour the mixture into the prepared pan.
Let the caramel cool completely at room temperature (2 to 3 hours).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.
Cut the caramel evenly into 1-inch squares.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.
Substitute walnuts, Brazil nuts, or almonds for the pecans.","url":"https://recipe.bluelayer.org/recipe/14954/maple-pecan-caramels"},{"id":"14950","title":"Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl).
Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining.
Drizzle 1/4 cup water over mixture.
Pulse (or mix with a fork) until mixture just begins to hold together.
If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
Divide dough in half onto two pieces of plastic wrap.
Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin.
Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.
(Dough can be frozen up to 3 months; thaw in refrigerator before using.)
Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard.
For the best quality, its worth seeking out leaf lard.
You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter.
Increase sugar to 1 tablespoon.","url":"https://recipe.bluelayer.org/recipe/14950/pate-brisee"},{"id":"14948","title":"Pastry for 9 Inch One Crust Pie","ingredients":"shortening, vegetable, household, composite
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon.
at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoon water can be added if necessary.)
Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.
Roll pastry 2 inches larger than inverted pie plate, 9 inch x 1 1/4 inch Fold pastry into quarters;place in plate.
Unfold and ease into plate, pressing firmly against bottom and side.
Trim edge of pastry 1 inch from rim of plate.
Fold and roll pastry under, even with plate;flute.","url":"https://recipe.bluelayer.org/recipe/14948/pastry-for-9-inch-one-crust-pie"},{"id":"14946","title":"Heaven-Sent Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, salted
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
butter, salted","directions":"Preheat oven to 450 F. In a large bowl combine the 2 cups flour, salt, baking powder and sugar.
Work in the butter with your fingers or a pastry cutter until it is mixed in well.
Stir in cream and milk.
Let this mixture sit for 2-3 minutes.
It will be alarmingly wet.
Have no fear!
Pour the 1 cup flour into a pie dish.
Take some of this flour into your hand and pour about 1/4 cup of biscuit dough into the flour in your hand.
Sprinkle with more flour.
Shape it roughly into a soft round, cradling it in your hand and gently shake off excess flour.
It will feel like a water balloon.
Place biscuit into a buttered pie dish.
Repeat with remaining dough, pushing the biscuits together as you work so they will rise up and not out.
Brush biscuits with melted butter.
Bake at 450 F for 15-20 minutes.
These biscuits are so versatile!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14946/heaven-sent-biscuits"},{"id":"14904","title":"Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured","directions":"Place flour in a medium bowl.
Cut in butter until mixture is the size of small peas.
Add sour cream.
Stir with a fork until pastry forms a ball.
Wrap in plastic and chill overnight.
When ready to use, roll pastry thinly (about 1/8 inch).","url":"https://recipe.bluelayer.org/recipe/14904/puff-pastry"},{"id":"14900","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
pumpkin, raw
sugars, brown
butter, without salt
pumpkin, raw
honey
yogurt, greek, plain, nonfat","directions":"Preheat oven to 450 degrees.
Mix together the flours, salt, baking powder, baking soda, pumpkin pie spice and brown sugar.
Place cubed butter into dry ingredients and blend with a pastry blender.
Blend thoroughly.
Stir in the pumpkin puree and honey into the dry ingredients.
Add enough yogurt so that a ball of dough forms.
Dough will be slightly stickythis is fine.
Knead the ball of dough 8 to 10 times until everything is thoroughly mixed together.
Drop tablespoon-size biscuits onto a parchment-lined baking sheet.
I used a ice cream scoop and it worked great.
Bake the biscuits for about 10 to 12 minutes until tops are golden.
Great served warm with pumpkin butter.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14900/pumpkin-biscuits"},{"id":"14897","title":"Uncle Bill's Blueberry Filling for Peroshky","ingredients":"blueberries, raw
sugars, granulated
amazonas rainforest product, tapioca starch,","directions":"If you are using frozen blueberries, thaw before using.
In a mixing bowl, mix together sugar and tapioca starch until well mixed.
Reserve 1/2 cup of mixture to be used for adding to the base of the pastry.
Add remaining sugar mixture to the blueberries and carefully mix well to coat berries.
Let mixture sit for about 5 minutes before using.
Add 1/2 teaspoon of sugar/tapioca starch mixture to the dough rounds or pastry cups.
Add about 1 1/2 tablespoons of blueberries into either the regular dough or the pastry dough.
Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.","url":"https://recipe.bluelayer.org/recipe/14897/uncle-bills-blueberry-filling-for-peroshky"},{"id":"14856","title":"Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
sugars, granulated","directions":"Special equipment: fluted candy cup molds
To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt.
Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point.
Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides.
Pour the excess chocolate back into the bowl and let set or chill to set.
Meanwhile, mix the peanut butter with the confectioners' sugar.
Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate.
Let set, then turn out of the mold.","url":"https://recipe.bluelayer.org/recipe/14856/peanut-butter-cups"},{"id":"14774","title":"Easy Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Pastry shell.
Combine first 3 ingredients.
Blend together next 2 ingredients and stir into flour mixture.
Mix well.
Pat into 9\" pie pan.
Filling.
Combine first 4 ingredients, toss with apples.
pour into unbaked pastry shell.
Streusel.
Mix streusel ingredients with fingers until crumbly sprinkle over top of pie.
Bake at 350 for 1 hour.","url":"https://recipe.bluelayer.org/recipe/14774/easy-apple-pie"},{"id":"14726","title":"Easy Scone Mix Gift Bag","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, poppy seed
salt, table
butter, without salt
currants, zante, dried","directions":"Mix flour, baking powder, sugar, poppy seed and salt in large bowl.
in butter, using pastry blender or fork, till mixture looks like fine crumbs.
Stir in currants.
Place in seal-able plastic bag, glass jar or gift container.
refrigerate up to 1 week or freeze up to 2 months.
Include directions: Heat oven to 425F
mix 2 tbsp lemon juice and 3/4 cup milk;
stir into easy scone mix.
Place dough on lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times.
Pat or roll into 9 inch circle on ungreased baking sheet.
Brush with milk and sprinkle with sugar; if desired.
Cut in 8 wedges, but do not separate.
bake 12-15 minutes till golden brown.
immediately remove from sheet; carefully separate wedges.","url":"https://recipe.bluelayer.org/recipe/14726/easy-scone-mix-gift-bag"},{"id":"14665","title":"Peach Crisp any fresh fruit can be substituted","ingredients":"peaches, yellow, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt","directions":"Place sliced fruit in greased baking dish.
Combine all dry ingredients in mixing bowl until crumbly.
Blend in butter with pastry cutter.
Place mixture over top of fruit.
Bake for 30-35 minutes or until golden brown.
SERVE WARM!","url":"https://recipe.bluelayer.org/recipe/14665/peach-crisp-any-fresh-fruit-can-be-substituted"},{"id":"14630","title":"Sally's Norwegian Lefse","ingredients":"potatoes, raw, skin
butter, without salt
cream, whipped, cream topping, pressurized
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mix the first 4 ingredients together.
Then add the flour, mixing thoroughly and adding a little extra flour if the dough seems too moist.
If using a pancake griddle, divide dough into egg-sized balls(if using a large lefse grill, larger balls will be needed.
).
Chill the dough-balls for 30 minutes.
Roll out each ball on a pastry cloth until very thin.
Bake on a griddle or a lefse grill set at 400 - 500 degrees, until small brown spots appear on the surface.
Then, turn and bake the other side until spots appear.
Cover with a towel or waxed paper after baking, to keep soft.
Serve buttered, and sprinkled with brown or granulated sugar.","url":"https://recipe.bluelayer.org/recipe/14630/sallys-norwegian-lefse"},{"id":"14598","title":"Doggy Biscuits Mix in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, garlic powder
salt, table","directions":"You will need 16\" of pretty ribbon.
1 large envelope, with a hole punched in left hand corner,.
dog bone biscuit cutter, to attach to jar.
TYPE BAKING INSTRUCTIONS ON A PRETTY PIECE OF PAPER AND TUCK INSIDE THE ENVELOPE.
In a medium bowl, combine the flours, cornmeal, milk powder, sugar, garlic powder and salt.
Using a funnel, pour dry ingredients into a jar.
Clost jar tightly.
Tie dog biscuit cutter and instruction card around the top of the jar with a pretty ribbon.
(BAKING INSTRUCTIONS)to be type on pretty card.
Position a rack in the center of the oven -- Preheat it to 250*.
DOGGY BISCUITS.
Place Doggy Biscuits mix in a medium size bowl.
Add 1 large egg, 1/2 cup shredded sharp Cheddar cheese, 1/4 cup grated Paremesan cheese -- and 1/4 to 1/2 cup (or more) hot chicken broth -- beef broth or very hot water.
Make a dough that is very heavy, but not sticky.
Add more flour or water, 1 teaspoon at a time if dough is too moist, Use more flour, or too dry, use more water.
Turn out dough onto a floured pastry cloth and knead 8-10 times until elastic.
Let dough rest for 5 minutes.
Roll out dough.to about 1/2\" thick and cut with a dog bone shaped cutter.
Place cookies close together, as they willnot spread -- Bake for 1 hour.
Rotate the baking trays in the oven, turn sheet around 180* -- and bake for another half an hour.
Cool the cookies on the pan for 1 minutes., then transfer to wire cake rack to cool completely.
Yield depends on size of dog bone cutter.","url":"https://recipe.bluelayer.org/recipe/14598/doggy-biscuits-mix-in-a-jar"},{"id":"14498","title":"Flaky Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix flour and salt in a large bowl.
Use your finger to mix in butter until mixture resembles coarse crumbs.
Add water, a tablespoon at a time, stir until mixture forms a ball.
Wrap the dough in plastic and refrigerate for 4 hours or overnight.
Transfer dough onto a slightly floured working surface.
Roll dough out to fit a 9 inch pie plate.
Arrange crust in pie plate.
Press the dough evenly into the bottom and sides of the pie plate, refrigerate or freeze it until ready to use.","url":"https://recipe.bluelayer.org/recipe/14498/flaky-pastry"},{"id":"14449","title":"Dark Chocolate Ganache","ingredients":"cream, fluid, heavy whipping
butter, without salt
candies, semisweet chocolate","directions":"Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat.
Bring to a boil.
Place the semisweet chocolate in a 3-quart stainless steel bowl.
Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir until smooth.
CHOCOLATE MINT XXX'S
The fantasy begins by placing the chopped chocolates in a medium-size bowl.
Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil.
Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate.
Discard the mint.
Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool.
Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges.
Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
Line a clean baking sheet with parchment paper.
Arrange the mint leaves on the baking sheet.
Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm.
Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
Line a clean baking sheet with parchment paper.
Arrange the mint leaves on the baking sheet.
Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss.
Refrigerate the kisses for 30 minutes until firm.
Store the kisses, tightly covered, in the refrigerator for up to a week.","url":"https://recipe.bluelayer.org/recipe/14449/dark-chocolate-ganache"},{"id":"14399","title":"Pastry With No Trans Fat","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Whisk flour with salt in a large bowl.
Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
Stirring briskly with a fork, drizzle ice waterover flour mixture until pastry holds together, sprinkling dry spots with more water, if necessary, 1 tbsp at a time.
Divide pastry in half, pressing into discs.
On generously floured surface, roll 1 disc out to a scant 1/4 inch thickness.
Roll around rolling pin; unroll over 9 inch pie plate, gently pressing dough to fit.
Trim, leaving 3/4 inch overhang.
Roll out remaining pastry for top to a scant 1/4 inch thickness& transfer to a rimless baking sheet.
Refrigerate pie shell& pastry top until firm, about an hour.
Use for your favourite summer fruit pie.","url":"https://recipe.bluelayer.org/recipe/14399/pastry-with-no-trans-fat"},{"id":"14343","title":"Winning Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"To begin, preheat oven to 425 F.
In a mixing bowl, combine flour, baking powder, salt and sugar.
Cut the butter into pieces, and drop into the flour mixture.
With a pastry blender, fork or knives, cut the butter into the mixture until all of the butter pieces are smaller than a pea.
Stir in 3/4 cup of the milk, and add 2-3 tablespoons more as needed to just mix together the dough.
On a floured surface, pat out the dough into a smooth flat shape, about 3/4 inch thick.
With a biscuit cutter or glass, cut biscuits, placing them on a baking stone/baking sheet.
Form the dough scraps together and cut some more biscuits.
Take the final scraps and form them into a biscuit by hand.
This usually makes around 10 biscuits, depending on how you pat out the dough.
Bake for about 10-13 minutes, or until just golden on top.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14343/winning-biscuits"},{"id":"14335","title":"Caramel \"Barbecue Sauce\"","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
spices, cinnamon, ground","directions":"Combine the sugar and water in a deep, heavy saucepan.
Cover the pan, set it over high heat and boil for 1 minute.
Uncover the pan and boil until a dark golden brown caramel forms, 5 to 8 minutes.
If sugar crystals splash up on the sides of the pan, brush them down with a natural bristle pastry brush dipped in water.
Remove the pan from the heat and carefully add the heavy cream; stand backthe sauce will hiss and spatter.
Return the pan to the heat and simmer the sauce, whisking, until the caramel is completely dissolved in the cream, 2 to 4 minutes.
Whisk in the cinnamon.
Remove the pan from the heat and let the sauce cool.
The sauce can be made several hours ahead.","url":"https://recipe.bluelayer.org/recipe/14335/caramel-barbecue-sauce"},{"id":"14314","title":"Vanilla Bean Oatmeal Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
oats
beans, snap, green, raw
sugars, powdered
beans, snap, green, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"For the scones: Preheat the oven to 350 F. Line a baking sheet with parchment paper or a Silpat mat and set aside.
In the bowl of a food processor, combine the flour, sugar, baking powder and baking soda.
Pulse a couple of times to blend it.
Add the butter and pulse 15-20 times or until it looks like really coarse sand (or you can use a pastry cutter to blend the butter and flour).
Add the buttermilk, oats and vanilla bean paste and pulse just until moistened (or you can mix it all in a bowl by hand).
Scoop the dough out of the bowl and bring the dough together with your hands (do this quickly so the warmth of your hands doesnt melt the butter in the dough).
Gently pat the dough into 1 large rectangle (1-inch thick).
Cut the rectangle into 6 squares (I used a pizza cutter, but a large knife will do also) and transfer to the prepared baking sheet with a little room between each scone.
Bake for 15 minutes or until the bottoms are golden (a dark golden, not light golden).
Remove from the oven and allow to cool before adding the glaze.
For the glaze:
Mix together all of the glaze ingredients in a bowl.
Drizzle a thin layer over each scone.
Allow it to dry for a few minutes then drizzle another layer, and repeat this process until all of the glaze is gone.
Allowing the glaze to dry in between layers lets you add layers and layers of delicious glaze without it just sliding off the sides.","url":"https://recipe.bluelayer.org/recipe/14314/vanilla-bean-oatmeal-scones"},{"id":"14287","title":"Quick Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
cream, sour, cultured
butter, without salt
salt, table","directions":"Process all the ingredients in a food processor until the dough comes together.
Remove and knead a couple of times until smooth.
Roll out and fold in three like a business letter.
Repeat a couple of times and refrigerate for 20 minutes.
Roll the dough and fit into pie shells of different sorts or one large 12 inch one.
Blind bake for 10 minutes at 350F Let cool.","url":"https://recipe.bluelayer.org/recipe/14287/quick-puff-pastry"},{"id":"14251","title":"Easy Peach Cobbler Recipe","ingredients":"sugars, brown
lemon juice, raw
cornstarch
vanilla extract
salt, table
peaches, yellow, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
yogurt, greek, plain, nonfat","directions":"Heat the oven to 425 degrees F and arrange a rack in the middle.
Place the brown sugar, lemon juice, cornstarch, vanilla, and salt in a large bowl and whisk to combine.
Add the peaches and stir until evenly coated.
Transfer the mixture to an 8-by-8-inch glass or ceramic baking dish, arrange in an even layer, and scatter the butter pieces over the top.
Bake until the peaches are starting to soften and release their juices, about 15 to 20 minutes.
Meanwhile, make the topping.
Whisk together the flour, 3 tablespoons of the sugar, the baking powder, and baking soda in a large bowl to combine.
Add the butter and toss with your fingers until well coated in the flour mixture.
Using a pastry blender or 2 knives, cut the butter into the dry ingredients until reduced to pea-size pieces, about 2 to 3 minutes.
Add the buttermilk or yogurt and stir until a soft, crumbly dough forms.
Divide the dough into 9 equal portions.
Form each portion into a 2-inch-wide patty and place on a large plate.
Cover with plastic wrap and set aside.
When the peaches are ready, remove the baking dish from the oven, stir to coat the peaches in the juices, and arrange in an even layer again.
Place the dough patties in a single layer on top.
Sprinkle the remaining tablespoon of sugar evenly over the top of the cobbler.
Bake until the biscuits are golden brown and the filling is bubbling around the edges, about 15 minutes.
Transfer to a wire rack and let cool for at least 20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/14251/easy-peach-cobbler-recipe"},{"id":"14229","title":"Memphis Banana Bites","ingredients":"peanut butter, smooth style, without salt
candies, semisweet chocolate
bananas, raw","directions":"Put the peanut butter and chocolate into a heatproof bowl and set over a bowl of barely simmering water, being sure the bowl does not touch the water.
Heat the peanut butter and chocolate until just melted; stir until very smooth.
Remove from the heat and cool until room temperature and the mixture has thickened.
Transfer the chocolate mixture to a quart-sized resealable plastic bag or disposable pastry bag without a tip.
Snip 1 corner with scissors to create a piping bag.
Squeeze about 1/2 teaspoon of the chocolate mixture onto a banana chip and top with a second.
Continue making banana chip sandwiches until the chocolate is used.
Let the chocolate set completely at room temperature.
Mini sandwiches can be stored covered at room temperature or refrigerated.
They won't last long, though!
Cook's Note: If the chocolate mixture gets too firm to pipe, warm it briefly over the simmering water in the bowl to loosen.
If you have already transferred it to a piping bag, simply wrap your hands around the bag and hold it for a few minutes.
The residual heat from your hands will soften the chocolate until it is easy to pipe.","url":"https://recipe.bluelayer.org/recipe/14229/memphis-banana-bites"},{"id":"14200","title":"Raspberry Jam Droplets","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Preheat oven to 180 C.
Lightly grease 24 hole mini muffin tin.
In a bowl, cream butter, sugar and vanilla till creamy.
Stir in sifted flour and baking powder.
Add milk to form a soft dough.
Roll mixture into 24 tablespoonful sized balls.
Press one into each muffin hole.
Use your index finger to make a deep indent in the centre of each to form a pastry case.
Fill holes with 1/2 - 1 tsp of jam.
Bake 15 - 20 minutes till golden.
Stand 10 minutes before cooling on a wire rack.","url":"https://recipe.bluelayer.org/recipe/14200/raspberry-jam-droplets"},{"id":"14194","title":"Florentines","ingredients":"oil, olive, salad or cooking
butter, without salt
sugars, granulated
honey
cream, fluid, heavy whipping
nuts, almonds
orange juice, raw
wheat flour, white, all-purpose, unenriched
pascha, organic bitter-sweet dark chocolate chips,","directions":"Position the oven racks to the upper and lower third of the oven and preheat to 350F.
Lightly oil or spray the inside of 2 muffin pans with twelve 2 1/2-inch cavities each.
Combine the butter, sugar, honey, and cream in a 2-quart heavy-bottomed saucepan.
Cook the mixture over medium-high heat until it registers 248F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.
Immediately add the almonds, candied orange peel, and flour, and stir vigorously until thoroughly blended (about 1 minute), then remove from the heat.
Place a generous tablespoon of the mixture into each cavity of the muffin pans.
Dip the back of a spoon in a bowl of cold water, shake off the excess, and press the mound in each cavity to flatten.
Bake until golden brown (about 10 minutes) then remove the pans from the oven and place on cooling racks for 5 minutes.
Invert the muffin pans to remove the florentines.
If the florentines are too cold and do not release easily, return the pans to the oven for 1 minute and try to remove them again.
Place the florentines on cooling racks.
Line a baking sheet with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Using a flexible-blade spatula, spread the bottom of each florentine with a tablespoon of the tempered chocolate, then use a pastry comb to make a wavy pattern in the chocolate.
Place the florentines on the baking sheet, chocolate side up, and place the baking sheet in the refrigerator until the chocolate is set (about 10 minutes).
In a tightly covered container, between sheets of waxed paper, the florentines will keep for 1 week at room temperature.","url":"https://recipe.bluelayer.org/recipe/14194/florentines"},{"id":"14138","title":"Copycat Bisquick Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite","directions":"Stir together the dry ingredients.
Cut in the shortening using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Store in the fridge for longer shelf life.","url":"https://recipe.bluelayer.org/recipe/14138/copycat-bisquick-recipe"},{"id":"14125","title":"Blueberry Cobbler With Cornmeal Biscuit","ingredients":"butter, without salt
sugars, granulated
cornstarch
salt, table
blueberries, raw
lemon juice, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
sugars, granulated","directions":"Preheat oven to 375.
Butter a 2-quart baking dish.
To make filling--rub the sugar, cornstarch, and salt together in a large bowl.
Add the blueberries and toss to combine, then gently stir in the lemon juice.
Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
To make the biscuit--whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
Add the butter and toss until evenly coated.
Using your fingertips or a pastry blender, cut in the butter until the size of peas.
Pour in the cream and stir just until the mixture comes together.
Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
Serve warm.
Storage--this cobbler is best if eaten the day it is made.
Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/14125/blueberry-cobbler-with-cornmeal-biscuit"},{"id":"14081","title":"Classic Cream Caramels","ingredients":"oil, olive, salad or cooking
sugars, granulated
syrups, corn, light
butter, without salt
cream, fluid, heavy whipping
salt, table
vanilla extract","directions":"Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
Set aside.
In a 4-quart heavy-bottomed saucepan over medium heat, combine the sugar and corn syrup, and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture without stirring until it registers 305F on the thermometer (about 15 minutes).
Remove the pan from the heat and stir in 1 tablespoon of the butter.
Return the pan to the heat and add the remaining tablespoon of butter, a little at a time, keeping the mixture boiling.
In a 1-quart saucepan over medium heat, bring the cream to a boil.
Slowly add the cream to the caramel mixture and continue cooking until the mixture registers 250F on the thermometer (about 10 minutes), stirring vigorously.
Remove the pan from the heat and let it stand for 5 minutes, then stir in the salt and vanilla.
Pour the caramel into the prepared flan ring and let it sit for 8 hours at room temperature.
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.
Classic Nut Cream Caramels: Add 1 cup roughly chopped nuts to the caramel mixture when adding the salt and vanilla.","url":"https://recipe.bluelayer.org/recipe/14081/classic-cream-caramels"},{"id":"14080","title":"Mean Chef's Apple Crisp","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
nuts, walnuts, english
butter, without salt","directions":"Preheat oven to 350.
To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
Sprinkle the entire mixture over the apples.
Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute
for a large crisp and 1 hour for individual crisps.
Cool slightly before serving.
You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
Serve with heavy cream or a scoop of vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/14080/mean-chefs-apple-crisp"},{"id":"14073","title":"Brown Sugar Petticoats Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
sugars, granulated","directions":"In a bowl, mix flour and brown sugar.
Cut butter into chunks and add in to bowl.
With a pastry blender, cut butter till mix is crumbly and no large particles remain.
Press dough with your hands to create a ball, then pat proportionately in an 8- or possibly 9-inch-wide cake or possibly cheesecake pan with removable rim.
With the tines of a fork, make impressions around edge of dough.
Then pierce surface of cookie all over.
Bake in a 300 degree oven till slightly darker golden, about 40 min.
While warm, remove pan rim and cut cookie into 12 to 16 wedges.
Sprinkle with granulated sugar.
Cold on a rack.
Serve, or possibly store airtight up to 1 week.
Freeze to store longer.
This recipe yields 12 to 16 cookies.
Comments: As a child, Anne Gripenstraw loved this buttery shortbread as cutout cookies she could decorate with her friends.
Now, as a busy mother to 10-month-old Henry, she bakes the dough as a single round, then quickly cuts the hot cookie into wedges - petticoats.
Yield: 12 to 16 cookies","url":"https://recipe.bluelayer.org/recipe/14073/brown-sugar-petticoats-recipe"},{"id":"13963","title":"Addie's Baklava","ingredients":"honey
sweetener, syrup, agave
syrup, maple, canadian
water, bottled, generic
lemon juice, raw
spices, cinnamon, ground
nuts, walnuts, english
nuts, almonds
spices, cinnamon, ground
phyllo dough
butter, without salt","directions":"Thaw filo pastry.
Combine all the syrup ingredients in a saucepan and bring to a light boil.
Simmer until cinnamon mixes with the syrup.
The cinnamon will not be fully absorbed.
Set aside and allow to cool.
Combine nuts and cinnamon in a large bowl.
Melt butter in separate bowl.
(If doing this in the microwave, be sure to cover with plastic wrap!
).
Using a basting/pastry brush, grease a 9x13 glass baking dish with melted butter.
Unfold filo pastry and cut in half so that sheets will fit in 9x13 pan.
Place all sheets in one pile.
Cover the sheets with a damp cloth while you work to prevent them from drying.
Place 2 sheets of filo in the pan and brush liberally with butter.
Repeat until you have 12 sheets of pastry in the pan.
Layer 1/3 of the nut mixture over the pastry.
Drizzle some butter over the nuts.
Cover with 2 sheets of filo and brush liberally with butter.
Repeat this step twice until there are 3 layers of nut mixture.
Continue to layer the pastry with two sheets of filo, brushing each layer liberally with butter.
Preheat oven to 350 degrees fahrenheit.
Score the top layer of the pastry with a sharp knife into the shape and size pieces you want to serve once the pastry is done.
Be sure to cut only the top layer of the pastry.
Pour any remaining butter over the top of the pastry.
Place in the oven and bake for 50-60 minutes or until top turns light brown.
Remove from oven and pour syrup evenly over the pastry.
The syrup will soak through all the layers.
Place pastry in the refrigerator and allow to cool for at least 1 hour.
After one hour, the pastry will still be warm.
If you have longer before you serve, you can cool at room temperature for several hours.
Cut through the scored pieces and serve!","url":"https://recipe.bluelayer.org/recipe/13963/addies-baklava"},{"id":"13938","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, salted
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix flour, salt and sugar.
Using a processor, a pastry blender or your fingertips, cut the salted butter into the dry ingredients until the mixture resembles cornmeal.
Add unsalted butter and shortening and cut them in until the lumps are the size of peas.
If you have been using a processor, transfer the mixture to a large bowl.
Sprinkle on the ice water a little at a time and toss with a fork until the mixture comes together in lumps and holds together when pressed.
If necessary, add more ice water, sparingly.
Avoid kneading the dough.
Gather the dough into two balls, wrap each tightly in plastic wrap and chill for at least four hours.","url":"https://recipe.bluelayer.org/recipe/13938/flaky-pie-crust"},{"id":"13834","title":"Single Flaky Pie Crust","ingredients":"lard
butter, without salt
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Using a food processor, a bowl with a pastry blender, or your fingers, cut the lard, butter, and vegetable shortening into the flour and salt.
Whatever method you choose, be careful not to overwork the dough, which would reduce flakiness.
Add the water a few tablespoons at a time, until the dough just holds together.
Divide the dough into two mounds, wrap them in plastic, and refrigerate them at least 30 minutes (or wrap one mound for the freezer, if you dont plan to use it in the next couple of days).
If the pie crust is to be baked, preheat the oven to 400F.
On a floured board or pastry cloth, roll out the dough in a circle a couple of inches larger than the pie pan.
To avoid stretching the dough excessively, roll it from the center outwards, lifting the rolling pin after each stroke rather than rolling back over the dough in the opposite direction.
Loosen the dough, drape it around the rolling pin, and center the crust over the pan, dropping it gently into place.
If youre making a one-crust pie, crimp the edges decoratively.
If your pie is to have two crusts, roll out the second mound of dough, too.
For a single prebaked crust, prick the dough in several spots.
Cover the pie shell with foil, and weight the foil with dried beans or pie weights.
Bake the crust for 10 minutes, and then lower the temperature to 350F and bake for an additional 15 minutes, or follow the directions in your pie recipe.","url":"https://recipe.bluelayer.org/recipe/13834/single-flaky-pie-crust"},{"id":"13696","title":"Orange-Cranberry Scones with Turbinado Sugar","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
cranberries, dried, sweetened
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 425 and line a baking sheet with parchment paper.
In a bowl, whisk the flour, oats, baking powder, salt and 3 tablespoons of the sugar.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
Mix in the cranberries and orange zest.
Stir in the 1/2 cup of buttermilk until a stiff dough forms; knead until it just comes together.
On a floured surface, pat the dough into a 3/4-inch-thick round and cut into 8 wedges.
Brush with buttermilk.
Sprinkle the remaining sugar on top.
Transfer to the baking sheet and bake in the center of the oven for 17 minutes, until lightly browned.
Transfer the scones to a rack and let cool slightly.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/13696/orange-cranberry-scones-with-turbinado-sugar"},{"id":"13683","title":"Czech Pastry Call Kolacky","ingredients":"butter, without salt
cheese, parmesan, hard
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot","directions":"Let butter and cream cheese soften in a bowl.
When very soft mix together.
Add salt and sugar.
Add flour last and mix by hand.
To get dough to the consistency of pie dough.
Put the dough in wax paper in the refrigerator overnight.
If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
Then take it out and divide it into 3 parts.
Take 1 part of the dough and put it on a floured table.
Flatten the dough to a 1/8 of inch thick.
Then take a small juice glass and cut round circle in the dough.
(Put some flour on the rim of the glass if the dough starts to stick).
Take your thumb and make a dent in the middle of the dough.
Fill it with apricot or any jam.
Bake at 350 for about 15-20 minutes or until lightly brown.","url":"https://recipe.bluelayer.org/recipe/13683/czech-pastry-call-kolacky"},{"id":"13674","title":"Caramel Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
butter, without salt
oil, corn, peanut, and olive
apples, raw, with skin
apples, raw, with skin
candies, caramels","directions":"Preheat oven to 375.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
Add peanut brittle; toss well.
Combine apples and syrup in a bowl; toss well.
Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole.
Sprinkle with crumb mixture.
Bake at 375 for 45 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/13674/caramel-apple-crisp"},{"id":"13649","title":"Rustic Cherry Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
vinegar, distilled
water, bottled, generic
sugars, brown
cornstarch
spices, cinnamon, ground
apples, raw, with skin
cherries, sweet, raw
lemon juice, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Pie Crust:.
In a bowl, stir together flour, sugar and salt.
Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size.
Sprinkle vinegar over flour mixture, tossing with a fork.
Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly.
Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
Roll dough into a 12-inch circle.
Filling:.
Preheat oven to 375 degrees.
In a bowl, stir together sugar, cornstarch and cinnamon.
Add apples to cinnamon sugar mixture and mix thoroughly.
Add cherries and lemon juice and mix thoroughly.
Place filling in center of crust, dot with butter.
Bring pastry up and 2 to 3 inches over the filling, overlap or pleat and gather folds in the dough, gently press together where necessary.
For Topping:.
Stir together flour and brown sugar.
Cut in butter until crumbly, sprinkle over apples and butter.
Bake 40 to 50 minutes, until crust is golden.
Remove to wire rack and cool.","url":"https://recipe.bluelayer.org/recipe/13649/rustic-cherry-apple-pie"},{"id":"13602","title":"Peach Pandowdy","ingredients":"peaches, yellow, raw
lemon juice, raw
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Place the peaches in a medium bowl.
Sprinkle lemon juice over them.
Mix together 1/2 cup of sugar and cornstarch.
Sprinkle over the peaches, and stir to coat.
Spoon into a 2 to 2 1/2 quart casserole dish.
In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt.
Cut in butter with a fork or pastry cutter until it is in fine crumbs.
Make a well in the center, and pour in the cream.
Stir with a fork until the dough pulls away from the sides of the bowl.
Roll out dough on a floured surface until it is just big enough to cover the baking dish.
Cut a 2 inch cross in the center.
Place over the peaches, and tuck in the dough around the sides.
Turn back the corners of the cross to reveal the filling.
Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.","url":"https://recipe.bluelayer.org/recipe/13602/peach-pandowdy"},{"id":"13552","title":"Potato and Ricotta Ravioli #5FIX","ingredients":"egg substitute, powder
potatoes, raw, skin
cheese, ricotta, whole milk
chives, raw
spices, garlic powder","directions":"Mix mashed potatoes, ricotta cheese, chives and garlic together.
Season with salt and pepper to taste.
Lay out wonton wrapper on counter.
Spoon mixture one inch apart on wanton wrapper.
Using water, brush edges of wrapper.
Lay second sheet on top, careful to line up the sheets.
Using a pastry or ravioli cutter, cut down horizontally and vertically on pasta, making 4 even squares of ravioli.
Do this until all of the mixture is used up.
Bring pasta to a boil in a pot, seasoned with salt and olive oil.
Wait until you can clearly see through them and carefully take them out on a plate topping with a sauce or cheese of your choice.","url":"https://recipe.bluelayer.org/recipe/13552/potato-and-ricotta-ravioli-5fix"},{"id":"13526","title":"Basic Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"Sift the flour, salt, and baking powder into a large bowl.
Cut the butter into the flour using your fingertips or a pastry blender (or pulse in a food processor) until the texture resembles coarse meal with visible bits of butter.
Drizzle 4 tablespoons ice water evenly over the mixture and gently stir with a fork or pulse until incorporated.
Pinch off a small handful of dough; if it doesnt hold together, add more water, 1/2 tablespoon at a time, stirring or pulsing after each addition.
Turn the dough out onto a lightly floured work surface.
Divide the ball of dough in half, and pat into disks about 1/2-inch thick.
Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.","url":"https://recipe.bluelayer.org/recipe/13526/basic-pie-pastry"},{"id":"13469","title":"DIY Bisquick Mix","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite","directions":"Mix together the flour, skim milk powder, baking powder and salt.
Cut in shortening with your fingers or a pastry cutter until well crumbled and mixed.
Store in air-tight container at a cool place.
Make a little bit more than 11 cups of bisquick mix.
Note: This homemade mix can be used for any recipe that asks for Bisquick or other biscuit baking mix.","url":"https://recipe.bluelayer.org/recipe/13469/diy-bisquick-mix"},{"id":"13352","title":"Chocolate-Hazelnut Macaroons","ingredients":"nuts, hazelnuts or filberts
nuts, almonds
cocoa, dry powder, unsweetened
sugars, granulated
egg, white, raw, fresh
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
nuts, hazelnuts or filberts
butter, without salt
salt, table
nuts, hazelnuts or filberts","directions":"Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground.
(Don't walk away; if you overprocess, you'll have hazelnut butter.)
Transfer to a bowl and repeat with the almonds.
Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl.
Sift in the cocoa powder and confectioners' sugar.
Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water.
(Don't let the bowl touch the water.)
Continue whisking until the sugar is dissolved, about 2 minutes.
(If you can still feel the sugar, keep whisking.)
Turn off the heat but leave the water in the saucepan.
Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes.
(If you turn the bowl over, the whites shouldn't move.)
Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated.
Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.
Pipe into rounds: Line 2 baking sheets with parchment paper.
Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air.
Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart.
Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.
Let sit at room temperature until slightly dry, 15 to 30 minutes.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through.
Pull the parchment and cookies off the pans; cool.
Make the filling: Meanwhile, bring the water in the saucepan back to a simmer.
Put the chocolate in a heatproof bowl and set it over the water.
Stir with a rubber spatula until the chocolate is almost completely melted.
Remove the bowl from the pan.
Heat the heavy cream in a saucepan until simmering.
Stir the warm cream and praline paste into the chocolate.
Fold in the butter, salt and chopped hazelnuts.
Let the filling cool until spreadable, about 15 minutes.
Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies.
Refrigerate the macaroons, wrapped tightly in plastic wrap, for up to 1 week.
Photograph by David Malosh","url":"https://recipe.bluelayer.org/recipe/13352/chocolate-hazelnut-macaroons"},{"id":"13338","title":"Sour Cream Thyme Muffins","ingredients":"butter, without salt
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
salt, table
cream, sour, cultured
spices, thyme, dried","directions":"Butter a 12-cup muffin tin and set aside.
In a small bowl combine yeast, water and sugar and set aside.
In a large bowl combine flours and salt.
Using two knives or a pastry blender cut in butter (1/2 cup cut into small pieces) until mixture resembles coarse meal.
Stir in yeast mixture.
Stir in sour cream and thyme until combined.
Spoon 1/3 cup dough into each cup of the prepared muffin tin.
Cover with plastic wrap and let rise for 1 hour or until doubled.
Preheat oven to 400-degrees F.
Bake for 10 minutes.
Remove from oven an dbrush with the melted butter.
Return to oven and bake another 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/13338/sour-cream-thyme-muffins"},{"id":"13308","title":"Strawberry Shortcake Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cream, sour, cultured
sugars, granulated","directions":"Preheat oven to 400F Lightly grease a baking sheet.
In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces.
Add sour cream.
Gather together in a rough ball.
Roll dough out to thickness of 1 inch.
Cut into eight 3\" rounds.
Place on baking sheet.
Sprinkle with 1T sugar.
Bake for 20 minutes.
Cool completely.
Top with strawberries, whipped cream, etc.","url":"https://recipe.bluelayer.org/recipe/13308/strawberry-shortcake-biscuits"},{"id":"13307","title":"Grandma Foley's Favorite Irish Soda Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Preheat oven to 375 degrees.
Mix dry ingredients.
Using a pastry blender, cut in butter till there are no lumps.
With wooden spoon stir in buttermilk.
Add in raisins or possibly currants.
Mix well to create a soft dough.
Turn out onto floured board and knead lightly, 60 turns.
Form a cake 6 to 8 inches in diameter and 1 1/2\" thick.
Place on greased baking sheet.
Cut a deep cross on top and bake 50 to 60 min till toothpick inserted in the center comes out clean.
Allow to cold on rack and wrap in clean damp tea towel.
This keeps the crust soft.","url":"https://recipe.bluelayer.org/recipe/13307/grandma-foleys-favorite-irish-soda-bread-recipe"},{"id":"13292","title":"Passover Helper: An Easy Homemade Matzo","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Place a pizza stone on the lowest rack in the oven and pre-heat at 550 degrees F for 30 minutes.
Mix flour into water and salt on speed one of an electric mixer until homogeneous.
Cover the mixture and let it rest for 20 minutes.
Portion into 6 oz.
portions and let rest at room temperature for 20 minutes.
Initially roll the portions out to 1/4 to 1/8 of an inch.
Before baking, roll portions out again closer to 1/8 of an inch and gently perforate with a pastry docker or fork.
Bake directly on the pizza stone for 2 minutes and 30 seconds on each side.
Cool on a cooling rack and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/13292/passover-helper-an-easy-homemade-matzo"},{"id":"13275","title":"Strawberry Sauce with Caramelized Sugar and Pink Peppercorns","ingredients":"sugars, granulated
water, bottled, generic
strawberries, raw
corn, sweet, white, raw","directions":"Combine sugar and water in a large saucepan; bring to a boil.
Cook until sugar dissolves; do not stir.
Brush down any crystals that form on edges of pan with a wet pastry brush.
Cook 2 minutes or until sugar caramelizes and turns pale amber, swirling pan occasionally.
Remove pan from heat; let cool 3 minutes.
Add strawberries; cover and let stand 10 minutes or until strawberries are tender.
Cook over low heat until caramel is liquefied.
Stir in peppercorns.
Using an immersion blender in pan, puree sauce until smooth.
(Sauce will thicken as it cools.)","url":"https://recipe.bluelayer.org/recipe/13275/strawberry-sauce-with-caramelized-sugar-and-pink-peppercorns"},{"id":"13274","title":"Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic
lemon juice, raw","directions":"To Make By-Hand:
In a large bowl, mix The Drys together.
Cut in The Fats with a pastry blender, your fingers, or 2 knives until coarse crumbs form.
Stir in the liquids just until a dough forms.
Chill 30 min.
Shape, then freeze 15 min.
To Pre-Bake: Bake at 400F 10 to 12 min
To Bake Competely: Bake at 400F 15 to 18 min","url":"https://recipe.bluelayer.org/recipe/13274/pate-brisee"},{"id":"13269","title":"Cocoa Tartlet Shells","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
salt, table
leavening agents, baking soda
butter, without salt
water, bottled, generic","directions":"Into a bowl sift together flour, confectioners' sugar, cocoa powder, salt, and baking soda and with a pastry blender or your fingertips blend in butter until mixture resembles coarse meal.
Add 1 tablespoon ice water, tossing mixture with a fork until water is incorporated, and add enough remaining ice water, 1/2 tablespoon at a time, tossing to incorporate, so that mixture begins to form a dough.
Form dough into a ball and divide into 6 pieces.
Form each piece into a ball and flatten to form a disk.
Wrap each disk in plastic wrap and chill 30 minutes.
Preheat oven to 375F.
Roll out 1 piece of dough between 2 sheets of plastic wrap into a 5-inch round (about 1/8 inch thick).
Discard top sheet of plastic wrap and invert dough onto a 3 1/2-inch tartlet pan (1 inch deep), discarding remaining sheet of plastic wrap.
Fit dough into pan and trim flush with edge of pan, pressing dough gently against side of pan.
Prick bottom of shell with a fork and chill while preparing remaining shells.
Make and chill 5 more shells with remaining dough in same manner.
Line shells with foil and bake on a baking sheet in middle of oven 10 minutes.
Remove foil and bake shells until cooked through, about 5 minutes more (pastry will no longer be shiny).
Cool shells in pans on a rack.
Shells may be made 3 days ahead and kept in pans in airtight containers.","url":"https://recipe.bluelayer.org/recipe/13269/cocoa-tartlet-shells"},{"id":"13203","title":"Black Pepper Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
spices, pepper, black","directions":"Preheat the over to 450 degrees F.
Combine flour, baking powder, baking soda and salt in a large bowl.
Using a pastry cutter, combine until ingredients are incorporated.
Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal.
Add the buttermilk and combine until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter.
Pat the dough into a 10 by 12-inch rectangle about 3/4 inch thick.
Use a 3 inch round cutter to cut out the biscuits.
Press together the scraps of dough, and repeat process.
Place the biscuits on 2 baking sheets lined with parchment paper, brush the tops with cream and sprinkle with black pepper.
Bake the biscuits for 12 to 15 minutes or until lightly golden brown.
Remove from the oven and brush the tops with the melted butter.","url":"https://recipe.bluelayer.org/recipe/13203/black-pepper-biscuits"},{"id":"13192","title":"Spicy Cream Cheese Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
butter, without salt
cheese, parmesan, hard","directions":"In a bowl, combine the flour, salt, and cayenne pepper and stir together.
Using a pastry blender or two knives, cut in the butter and cream cheese to form a soft dough.
Alternatively, combine the dry ingredients in a food processor.
Add the butter and cream cheese and process with short pulses until the dough just sicks together.
Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or for up to several hours.
Makes top crust for 1 large pot pie, or 3 individual ones.","url":"https://recipe.bluelayer.org/recipe/13192/spicy-cream-cheese-pastry"},{"id":"13157","title":"copycat Bisquick mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
shortening, vegetable, household, composite","directions":"in large bowl, stir together all dry ingredients.
with pastry blender or two knives, cut in the shortening until evenly distributed, mixture will be rough in texture.
put in airtight container or large Ziploc baggie,, label, store in cool, dry place.
use within 10-12 weeks if storing refrigerated, or within 3-6 months when storing in refrigerator
makes about 14 cups","url":"https://recipe.bluelayer.org/recipe/13157/copycat-bisquick-mix"},{"id":"13133","title":"Backyard Pizza Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large bowl stir together the water, yeast, and sugar and let stand till foamy, about 10 min.
In a large bowl, whisk together 2 1/4 c. of the flour and salt.
Using the handle end of a wooden spoon slowly add in yeast mix, and stir constantly till mix forms a dough.
Turn out onto a floured surface.
Knead dough, till smooth and elastic, incorporating as much of remaining 1/4 c. of flour as necessary to prevent dough from sticking, about 5 - 10 min.
Lightly oil a large, deep bowl.
Put dough in bowl and turn to coat with oil.
Cover bowl with tea towel or possibly plastic wrap and let dough rise in a hot place for 1 hour, or possibly till doubled in bulk.
Using fist, punch dough down; turn out onto floured surface.
Divide dough into 4 equal pcs; knead each briefly till smooth.
Cover with towel; let rise till almost doubled, about 30 min.
Makes sufficient dough for four 10-inch thin-crust pizzas.
Dough balls can be tightly wrapped in plastic and refrigerated one week, or possibly frzn up to 1 month.
On a lightly floured surface (preferably a chilled baking sheet or possibly tray) using a floured rolling pin, roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter).
Using a pastry brush, lightly brush upper crust with oil.
If it's a very warm day, the dough may get too soft to transfer easily to grill, if so, pop the tray into the freezer till hard, about 15 min.
Prepare grill and preheat to medium.
Trying not to stretch the dough, carefully transfer it, oiled side down, to rack of grill.
Grill crust, covered, till undersides are golden, about 3 min.
(If one side of grill is hotter than the other, rotate the pizzas partway through cooking.)
Brush upper crust with oil and flip crusts over with 2 metal spatulas.
Top each crust with desired toppings.
Grill, covered, about 5 min more, or possibly till undersides are golden, cheese is melted and toppings are heated through.
Makes four 10-inch pizza crusts.","url":"https://recipe.bluelayer.org/recipe/13133/backyard-pizza-dough-recipe"},{"id":"13104","title":"Basic Simple Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"Sift together 1 cup flour, yeast & salt.
Add water & mix well (I like to use a pastry blender but its not necessary.
).
Slowly, 1/2 cup at a time, add in the rest of the flour.
Pour oil over dough and knead before shaping into a ball.
Put someplace warm to rise for 15 minutes.
Sprinkle corn meal over warm baking stone or over pizza sheet and roll dough out.
Bake for 12 to 15 minutes.
Top and bake as is your preference.
These are some other variations:.
Add Italian Seasoning to the dough before setting to rise.
Add chunks of cheese or shredded cheese while adding in the water.
Use wheat flour in place or white flour.
Roll pieces of string cheese into the edges to form stuft crust pizza (one of my hubby's faves).","url":"https://recipe.bluelayer.org/recipe/13104/basic-simple-pizza-crust"},{"id":"13021","title":"Flaky Double-Crust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic
water, bottled, generic","directions":"In a food processor, combine the flour and salt.
Add the shortening and pulse until the mixture resembles coarse meal.
Add the butter and pulse several times, until the butter is the size of small peas.
Sprinkle evenly with the ice water and pulse just until the dough comes together.
Transfer the dough to a lightly floured work surface and knead lightly once or twice.
Divide the dough in half; pat each half into a 6-inch disk.
Wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.","url":"https://recipe.bluelayer.org/recipe/13021/flaky-double-crust-pastry"},{"id":"12955","title":"Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place flour, baking powder and salt in a large mixing bowl.
Stir until well blended.
Cut butter into flour mixture well with a pastry cutter, or mix in a food processor.
Add milk and blend very well.
Place dough onto floured surface and roll dough out until 1/2 inch in thickness.
Cut dough out with a biscuit cutter and place onto an ungreased cookie sheet.
Bake at 350 degrees Fahrenheit.","url":"https://recipe.bluelayer.org/recipe/12955/tea-biscuits"},{"id":"12895","title":"Poppy Seed Candy - Mohhlach","ingredients":"spices, poppy seed
honey
sugars, granulated
spices, ginger, ground
nuts, almonds","directions":"Wash the poopy seeds serveral times and rain overnight in a cheesecloth bag or a cloth-lined sieve.
In a saucepan, combine the honeu, sugar, and ginger.
Cook over low heat until sugar is dissolved.
Remove from the heat.
Stir in the poppy seeds and the chopped nuts.
Return to the heat and bring to a slow boil, stirring constantly to prevent the honey from scorching.
Cook for about 10-12 minutes, until a drop of mixture forms a small ball when dropped into cold water.
Spread the mixture on a wet pastry board or baking sheet.
With the back of a spoon moistened with cold wine, flatten to the disired thickness, about 1/4 inch, when slightly cool and hardened, cut into diamond shapes.
When cooled completely, use a spatula to lift the candies off the board.","url":"https://recipe.bluelayer.org/recipe/12895/poppy-seed-candy-mohhlach"},{"id":"12871","title":"Apple Pie With Cheddar Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cheese, cheddar
butter, without salt
lard
shortening, vegetable, household, composite
water, bottled, generic
apples, raw, with skin
sugars, brown
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, anise seed
spices, nutmeg, ground
lemon juice, raw","directions":"For the crust, combine the flour with the sugar and salt in a food processor.
Scatter the cheese over the flour.
Cut the butter, lard and shortening into small pcs, and add in them.
Process briefly, till a crumbly meal forms.
(Alternatively, combine the ingredients in a bowl with a pastry blender.)
Pour in the smaller amount of water, and process or possibly blend till the dough holds together, adding the extra water if needed.
Divide the dough into two balls.
Wrap these in plastic, and chill them for at least 30 min and as long as 24 hrs.
Preheat the oven to 400 degrees.
Combine the apples with the smaller amount of brown sugar, adding the rest if they taste overly tart.
Fold in the remaining ingredients.
Roll out both balls of refrigerated dough on a floured surface.
Place one in the bottom of whichever size pie pan you=re using, add in the filling, and top with the second crust.
Crimp the edges and prick a few holes in the top to allow the steam to escape.
Bake the pie for 50 to 55 min, till the crust seems well set and lightly browned.
Check it after 25 to 30 min, covering the edges with foil if they appear to be browning too rapidly.
Serve the pie hot or possibly at room temperature.
Yield: 1 10-inch pie or possibly a 9-inch deep-dish pie","url":"https://recipe.bluelayer.org/recipe/12871/apple-pie-with-cheddar-crust-recipe"},{"id":"12857","title":"Maple Oat W/Glaze Muffins","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
butter, without salt
sugars, powdered
syrup, maple, canadian","directions":"Preheat oven to 350.
Grease or line 8 muffin cups/tins (large muffins).
Combine the margarine sugar and salt.
Add the dry ingredients; blend with a pastry cutter until crumbly.
Mix in the rolled oats.
Blend milk and the maple syrup together.
Pour over dry mixture and stir just until combined.
Bake 20 minutes or until cooked.
When lightly cooled, glaze the muffins with prepared glaze.","url":"https://recipe.bluelayer.org/recipe/12857/maple-oat-w-glaze-muffins"},{"id":"12784","title":"Another Cranberry Apple Relish","ingredients":"cranberries, dried, sweetened
currants, zante, dried
apples, raw, with skin
sugars, brown
nuts, pecans","directions":"Chop cranberries roughly.
Put in medium saucepan with 1/2 cup water and the currants.
Let stand for 20 minutes.
Cook cranberries, covered, over medium heat for 5 minutes.
Stir in apples.
Cook, covered, over low heat for 5 minutes to soften apples.
When soft, raise heat to medium high, add sugar, and cook for 4- 5 minutes more, or until apples are very soft.
Remove from heat.
Lightly mash apple and cranberry mix with a pastry cutter.
Stir in walnuts.","url":"https://recipe.bluelayer.org/recipe/12784/another-cranberry-apple-relish"},{"id":"12737","title":"Amish Black Cherry Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
sugars, granulated
butter, without salt
cheese, cheddar
cherries, sweet, raw
nuts, walnuts, english","directions":"Preheat oven to 350*.
note* to toast walnuts, bake them in a shallow pan at 375.
In a medium mixing bowl, whisk together flour, baking powder, salt and the sugars.
With a pastry blender, cut in the butter until mixture resembles crumbs.
Add the cheeseand toss to combine.
Remove 3/4 cup of the mixture and set aside.
Press the remaining mixture evenly into the bottom of a greased 8\" square baking pan.
Spread the jam evenly over the crust.
Sprinkle the nuts over the jam and top with the reserved crumb mixture, pressing the crumbs gently into the jam.
Bake for 25-30 minutes, or until golden.
Cool completely, in the pan then cut into 1x2\" squares.
Cover with plastic wrap and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/12737/amish-black-cherry-cookies"},{"id":"12723","title":"Irish Soda Bread","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking soda
sugars, granulated
salt, table
shortening, vegetable, household, composite
raisins, seeded
spices, caraway seed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 400F.
Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
Sift the flour, baking soda, sugar, and salt together into a large bowl.
Using a pastry cutter or two knives, cut the shortening into the dry ingredients until it resembles coarse meal.
Add the raisins, caraway seeds, and milk.
Mix the dough until just combined; avoid overmixing as this will cause the dough to toughen.
Turn the dough into a lightly floured surface.
Press the dough into a ball.
Form the dough into two equal loaves, or cut into sixteen equal pieces to make rolls.
Dust with flour and lightly score an \"X\" across the top of each roll or loaf with a sharp knife.
Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom, about eight to ten minutes for rolls and twenty-five minutes for loaves.
Wrap the bread in a tea towel directly out of the oven.
Cool the soda bread in the tea towel on a wire rack before serving.
It can be held at room temperature for up to two days or frozen for up to four weeks.","url":"https://recipe.bluelayer.org/recipe/12723/irish-soda-bread"},{"id":"12651","title":"Choux Pastry","ingredients":"water, bottled, generic
egg substitute, powder
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Equipment: two baking sheets lined with silicon baking sheets; a sturdy ziplock plastic bag; a pair of scissors.
Preheat the oven to 420/ F.
Cut up the butter, and put it with the water and salt in a pan.
Heat over medium heat until the butter has melted.
Dump in the flour, and mix vigorously with a wooden spoon, until the flour is completely incorporated.
The dough ball should slightly film the pan with a floury residue.
Take off the heat and cool the bottom by putting it on a damp kitchen towel, or briefly running cold water over it.
Add the eggs, little by little, to the pan, mixing vigorously between additions.
It may look like someone threw up at first, but it will all get incorporated.
Scoop the warm dough into the plastic bag.
Cut the end off one corner with scissors, to make an opening about .5 cm / 1/4 inch or so.
Now you will squeeze the mixture onto the pans - the shape dictates what you'll call it eventually.
You can make long blobs, which would make them eclairs, tiny blobs, or bigger blobs.
To smooth out any parts that stick up when you squeeze out the dough, just wet your finger in water or milk and smooth out.
You can also glaze the puffs with a beaten egg wash, to give a shine to it.
In this case use a pastry brush, and smooth out the top with it as you glaze.
Baking time also varies, depending on how big your blobs are.
For about 5 cm diameter / 2 inch puffs, bake for about 20 minutes, rotating the pans halfway through.
(Rotating means to switch the pans so that the top one is on the bottom, and vice versa.
You may also want to turn the pans at this point too.)
Watch the puffs and when they are a medium brown color, take them out.
When the puffs are done, immediately slash into each of them with a serrated knife.
This lets out the steam and prevents the inside from getting soggy.
You can then return the puffs to the oven for a few minutes.
To ensure there will be no sogginess whatsoever, some people cut open the puffs and let them dry out a bit in the oven, but I sort of like some softness inside so omit this step.
You can also poach the dough in boiling water, to make light gnocchi.
Squeeze blobs of the dough into the salted boiling water and cook until the bits float to the surface.
Serve with butter, cheese, fresh parsley and so on.","url":"https://recipe.bluelayer.org/recipe/12651/choux-pastry"},{"id":"12649","title":"Cornmeal Dumplings","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine dry ingredients.
Cut in butter (using fingers or pastry blender) until mixture resembles coarse meal.
Add milk and stir.
Drop dough by spoonful (6) into stew.
Cover and simmer about 18 minutes or until dumplings are firm to the touch.","url":"https://recipe.bluelayer.org/recipe/12649/cornmeal-dumplings"},{"id":"12602","title":"Roly Poly","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
jams and preserves, apricot
sugars, granulated
water, bottled, generic","directions":"Preheat the oven to 375F.
Mix the flour and baking powder and rub in the butter/margarine.
Using cold water, make the mix into a pastry.
On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
Spread the syrup/jam over the pastry and roll it into a cylinder.
Place the roll into a deep dish.
Dissolve the sugar in the warm water and pour over the roll.
Bake for 30-40 minutes until golden.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/12602/roly-poly"},{"id":"12591","title":"Potato Bounty","ingredients":"potatoes, raw, skin
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened","directions":"Mash the icing sugar into the potatoes.
It looks impossible but it will work!
I found it easiest to use my hands, like I was making pastry.
Add the coconut and the cocoa powder.
Push into a rectangular dish/pan and flatten out until it's about 1/2 inch thick.
Chill in the fridge.
Cut into squares and serve - sparingly!
it's very, very sweet.
I called it Potato Bounty, because the taste reminds me of the Bounty bar you can buy in the uk - don't know if it sells in the States too.
Next time I might add chopped glace cherries, maybe some nuts too.
5 minutes squidging time, about an hour chilling.
No cooking.","url":"https://recipe.bluelayer.org/recipe/12591/potato-bounty"},{"id":"12549","title":"Churros","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
spices, cinnamon, ground","directions":"In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil.
Bring to a boil and remove from heat.
Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C).
Pipe strips of dough into hot oil using a pastry bag.
Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon.
Roll drained churros in cinnamon and sugar mixture.","url":"https://recipe.bluelayer.org/recipe/12549/churros"},{"id":"12523","title":"Biscones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees F (200 degrees C).
Grease a baking sheet.
Combine flour, baking powder, sugar, and salt together in a bowl.
Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs.
Mix buttermilk into flour mixture until dough starts to stick together.
Turn dough onto a floured work surface and shape into a 1/2-inch-thick circle.
Cut dough into 4 wedges and then into 8 wedges using a sharp knife.
Arrange wedges on the prepared baking sheet.
Bake in the preheated oven until biscones are lightly browned, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/12523/biscones"},{"id":"12501","title":"Easy Cheesy Garlic Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
salt, table
cheese, cheddar
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450F.
Combine flour, baking powder, garlic powder and salt.
Stir in cheese.
Cut in butter using fork or pastry blender.
Stir in milk until flour has absorbed all.
Will have some lumps.
Lightly spray cookie sheet with pam spray.
Drop dough by tablespoonfuls on cookie sheet about 1 inch apart.
I use a small ice cream scoop.
Number of servings depend on how small/large you make them.
Bake 15 minutes.","url":"https://recipe.bluelayer.org/recipe/12501/easy-cheesy-garlic-biscuits"},{"id":"12432","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic","directions":"Combine dry ingredients in large bowl.
Add softened butter.
Mix with fork, pastry cutter or hands.
Slowly add water until a dough ball forms.
Form 10-12 small dough balls.
Let rest for 10 minutes.
Roll out and place on hot skillet.
Cook on med/high skillet for 1 min each side.
Serve warm with all the toppings!","url":"https://recipe.bluelayer.org/recipe/12432/flour-tortillas"},{"id":"12398","title":"Espresso Hazelnut Fudge","ingredients":"butter, without salt
water, bottled, generic
sugars, granulated
cream, fluid, heavy whipping
salt, table
cream, whipped, cream topping, pressurized
spices, cinnamon, ground
nuts, hazelnuts or filberts","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
Coat the foil with 1 tablespoon of the butter.
Set aside.
In a 3-quart heavy-bottomed saucepan over low heat, cook the espresso, sugar, cream, salt, cream of tartar, and the remaining 1 1/2 tablespoons butter until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula.
Bring the mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Place a sugar thermometer in the pan and cook the mixture without stirring until it registers 238F on the thermometer (about 15 minutes).
Remove the pan from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool.
Sprinkle a marble board or the back of a baking sheet with cold water and immediately pour the hot mixture onto the marble.
Do not scrape out the bottom of the pan.
Let the mixture cool on the marble until it registers 110F on the thermometer (about 5 minutes).
If using a baking sheet instead of the marble, the cooling time will be about 15 minutes.
Beat the fudge using one of the following three methods: With a 5-inch-wide flexible-blade scraper, transfer the mixture to the bowl of a stand mixer, add the ground cinnamon, and with the paddle attachment, beat the mixture until it thickens and loses its shine (5 to 10 minutes).
Or transfer the mixture to a 2-quart mixing bowl, add the ground cinnamon, and beat the mixture with a long-handled wooden spoon until it thickens and loses its shine (10 to 15 minutes).
In both cases, add the chopped hazelnuts after beating the fudge and mix until they are blended in (about 30 seconds).
Or spread the mixture into a large rectangle on the marble board, sprinkle on the ground cinnamon, then use the 5-inch-wide flexible-blade scraper to gather the mixture back to the center of the marble, folding in the edges.
Repeat this process until the mixture begins to thicken and lose its shine (5 to 10 minutes).
Sprinkle on the chopped hazelnuts and continue to work the fudge to incorporate them (about 1 minute).
Turn the fudge into the prepared pan.
Use your fingertips to even the top and to press the fudge into the corners of the pan.
Place the pan of fudge on a cooling rack and let it set completely at room temperature (1 to 2 hours).
Remove the fudge from the pan by lifting out the aluminum foil.
Invert the fudge onto a cutting board, peel the foil off the back of the fudge, and reinvert the fudge.
With a large chefs knife, cut the fudge evenly into 1-inch squares.
Between layers of waxed paper in a tightly covered container, the fudge will keep for 10 days at room temperature or 1 month in the refrigerator.
The fudge is best served at room temperature.
Espresso Almond Fudge: Substitute toasted, unblanched almonds for the hazelnuts.","url":"https://recipe.bluelayer.org/recipe/12398/espresso-hazelnut-fudge"},{"id":"12372","title":"Individual Plum Crisps","ingredients":"plums, raw
sugars, granulated
cornstarch
beans, snap, green, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
oats
spices, cinnamon, ground
salt, table
butter, without salt","directions":"Preheat oven to 375 F. In a medium bowl, toss the sliced plums with sugar, cornstarch, and vanilla bean paste until plums are evenly coated; set aside while you prepare the crumb topping.
In a medium bowl, stir together the flour, brown sugar, oats, cinnamon, and salt.
Using a pastry cutter, cut the butter in to the flour mixture until pea-size clumps form.
Place four 5-inch diameter individual pie dishes on a half sheet pan.
Divide the plums evenly among the pie dishes.
Likewise, divide crumb topping evenly among the pie dishes.
Bake in the center of the preheated oven for 25-30 minutes or until the juices bubble and the topping turns golden brown.","url":"https://recipe.bluelayer.org/recipe/12372/individual-plum-crisps"},{"id":"12367","title":"Buttermilk biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450.
Mix dry ingredients into bowl.
Cut softened butter into mixture with fork or pastry blender.
Add buttermilk gradually, kneading dough as you go along.
Knead until dough is the right consistency add more buttermilk if its too dry, more flour if its too sticky.
Knead dough on floured surface, and either roll out and cut with cookie cutter into round shapes, or I like to tear them off by hand and place onto cookie sheet, makes them look more authentic!
Bake for 10 minutes until they look lightly browned.","url":"https://recipe.bluelayer.org/recipe/12367/buttermilk-biscuits"},{"id":"12295","title":"Wicked Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
peaches, yellow, raw
cornstarch
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
butter, without salt","directions":"For the Pie crust: Sift the flour and salt into a bowl.
Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits.
Stirring with a fork, gradually add enough of the water until the mixture clumps together.
Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour.
For the Peach Cobbler: Preheat the oven to 375 degrees F. Roll out the dough to a large square that is 1/8-inch thick.
Using a 3-inch round cookie cutter, cut out 6 circles.
Using a 2-inch cookie cutter, cut out 6 circles and keep cold.
Butter 6 (4-ounce) ramekins.
Place the smaller rounds of dough into the ramekins and press down into the bottom and sides.
Place the ramekins on a baking sheet and place in the oven.
Bake for 10 minutes or until light golden brown.
Remove from the oven and cool completely.
In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon.
Fold in the butter.
Divide the peach mixture between the 6 ramekins.
Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins.
Pinch the dough firmly onto the top edge of the dish.
Cut a few slits in the top of the dough.
Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25 to 30 minutes.
Remove the cobbler from the oven and sprinkle with cinnamon.","url":"https://recipe.bluelayer.org/recipe/12295/wicked-peach-cobbler"},{"id":"12275","title":"Apple Crisp","ingredients":"spices, cinnamon, ground
spices, nutmeg, ground
apples, raw, with skin
raisins, seeded
nuts, pecans
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
salt, table
butter, without salt","directions":"Preheat oven to 375 degrees Fahrenheit.
In a small bowl combine cinnamon and nutmeg and set aside.
In a medium bowl combine sliced apples, raisins, 1 cup of the pecans, and half of the cinnamon and nutmeg mixture.
Place apple mixture in a greased 8\"x8-1/2\" square baking pan.
In a separate bowl, combine brown sugar, flour, oats, salt, butter and the remaining cimmanon nutmeg mixture.
With a pastry blender or fork, cut butter until a crumbly mixture is formed; stir in the remaining pecans.
Pour mixture on top of apple mixture.
Bake 30 to 35 minutes or until apples are tender and topping is golden brown.
Serve warm with vanilla ice cream.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/12275/apple-crisp"},{"id":"12226","title":"Simple Sweet Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 425F (220 Celsius).
Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granduals.
Add sugar; toss to mix.
Add milk and stir with a fork until dough forms.
Form dough into a ball and turn smooth side up.
Pat or roll into a 6 inch circle.
cut each circle into 6 or 8 wedges.
place wedges on an ungreased cookie sheet- slightly apart for crisp sides, touching for soft.
sprinkle desired amount of cinnamon and sugar on each scone.
Bake about 12 minutes, or until medium brown on top.","url":"https://recipe.bluelayer.org/recipe/12226/simple-sweet-scones"},{"id":"12182","title":"Fresh Strawberry Tart","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
strawberries, raw
cornstarch
water, bottled, generic
strawberries, raw
raspberries, raw","directions":"Prepare the crust.
Position a rack in the lower third of the oven and preheat the oven to 350 degrees F.
Mix the butter, sugar, salt, and vanilla in a medium bowl with a fork.
Add the flour and mix just until well blended with a pastry blender or a large fork.
Dont worry if the dough seems too soft.
Press all of the dough very thinly and evenly into the sides and bottom of an 8-inch tart pan.
If it seems like the butter is getting too oily and its becoming difficult to manipulate the dough, simply put it in the fridge for a few minutes, itll become easier to handle when its chilled.
Using a fork, prick the dough all over the bottom and sides.
Place a large piece of parchment paper on top of dough and fill it with pie weights or dry beans.
Press weights to the edges of dough and bake crust in the oven for 15 minutes.
Remove parchment and weights and place crust back in the oven.
Continue baking until deeply golden in color, approximately 10 minutes longer.
Remove from oven and place on cooling rack.
While the crust is cooling, prepare the filling.
Mix together the sugar, gelatin, and cornstarch.
Bring water to a boil in a saucepan.
Once its boiling, whisk in the dry ingredients and cook until the mixture thickens.
Remove from heat and cool to room temperature.
Dip each strawberry into the glaze mixture and arrange them in the crust.
Dip each raspberry into the glaze mixture and arrange them in between the strawberries.
Chill the tart for at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/12182/fresh-strawberry-tart"},{"id":"12161","title":"Raspberry Almond Tart","ingredients":"butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
butter, without salt
nuts, almonds
vanilla extract
beverages, almond milk, unsweetened, shelf stable
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
raspberries, raw
nuts, almonds","directions":"For the tart shell: Cut the Earth Balance into tablespoon-sized pieces and measure out the palm shortening on a plate.
Put the fats into your freezer for 30 minutes.
Put the flour, sugar and salt into a food processor (or use a bowl and pastry cutter), pulse to combine.
Drop the fat, 1 tablespoon at a time, into the food processor and pulse until theyre pea-sized.
Adding 1 tablespoon of water at a time, continue to pulse until the dough comes together.
Gently shape the dough into a round disk and put it on a lightly floured surface.
Roll the dough out to be an inch or two larger than your tart pan.
Let it rest 5 minutes.
Put the dough into your tart pan (it helps to roll it over your rolling pin to lift it) and press it into the form.
You can let the top of the dough extend slightly above the rim of the pan; it will shrink back as it bakes.
Refrigerate the tart dough for 30 minutes.
Position an oven shelf in the lower third of your oven and then preheat your oven to 375 degrees F.
Line the pastry shell with parchment paper and fill with pie weights.
Bake the shell for 20 minutes and check the dough to see if its still wet.
Continue to cook for 5-10 minutes more if necessary or until the crust is pale gold.
Remove from oven and remove the parchment and weights and allow it to cool on a rack.
Position an oven rack in the middle of the oven and turn the temperature down to 350 degrees degrees F.
For the tart filling: In a stand mixer on medium speed (or a bowl with a hand mixer), beat the butter until smooth.
Add the almond paste 1 tablespoon or so at a time, beating until smooth.
Continue to beat as you slowly pour in the sugar.
Mix the vanilla into the almond milk and slowly pour into batter; beat until smooth.
Turn off the mixer.
Combine the flour and cornstarch.
Stir them into the batter.
Spread the preserves evenly over the bottom of the baked pastry shell.
Spread the almond batter over the preserves.
Sprinkle the sliced almonds evenly over the top of the batter.
Bake for 40 minutes.
Remove from oven and let cool on a rack.
Let cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/12161/raspberry-almond-tart"},{"id":"12131","title":"Blueberry Biscuits with Lemon Glaze","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
sugars, powdered
vanilla extract
lemon juice, raw","directions":"Preheat oven to 375 F.
Sift the flour, sugar, baking powder and salt together in a large mixing bowl.
Add the butter into the bowl.
Using your hands, or a pastry cutter, carefully work the butter into the dry ingredients until it resembles peas.
Create a well in the middle of the mixture.
While slowly swirling your hand in the dry ingredients, slowly stream in the milk.
The batter should be very wet and sticky.
Once the dough comes together, gently fold the blueberries into the dough.
Note: I used frozen blueberries, but you may use fresh if you have them on hand.
Dust a rolling mat with flour.
You will want to be generous here so the dough does not stick.
Place the dough in the middle of the flour and carefully coat dough with flour, pressing lightly.
Knead the dough lightly, 3-4 times.
Shape into a flattened round, approximately 1/2 thick.
Using a well-floured biscuit cutter, cut the biscuits and place them on a liberally greased baking sheet.
Fold together any scrap pieces and shape it back into a 1/2 thick round.
Use the biscuit cutter and cut again.
Repeat to get as many biscuits from the dough as possible.
Note: In the South, it is traditional to even use the final scraps to make a small biscuit.
We do not let any of the glorious dough go to waste!
Bake in the preheated oven for 25 minutes.
Remove from the oven and allow biscuits to sit while you make the glaze.
For the glaze, combine the powdered sugar, vanilla, and lemon juice in a small bowl.
Stir until you have a creamy, thick glaze.
Use a fork to drizzle the glaze over the slightly cooled biscuits.
Thoroughly coat each biscuit.
Serve immediately and enjoy!
Recipe yields 7 biscuits.","url":"https://recipe.bluelayer.org/recipe/12131/blueberry-biscuits-with-lemon-glaze"},{"id":"12097","title":"Apple Pie Filling in a Jar","ingredients":"sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
water, bottled, generic
lemon juice, raw
lemon juice, raw","directions":"In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt.
Stir in the water and lemon juice with a wire whisk.
Cook and stir until bubbly and thick; remove from heat.
While the filling was cooking, I sliced the apples (slice thinly) and added them into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration.
Drain the fruit well before packing in jars.
You can just toss out the water that the apples soaked in.
It is just to keep them from browning.
Pack apples into clean, hot canning jars, leaving an inch from the top of the jar.
Fill with the hot syrup, leaving 1/2 inch space from the top of the jar.
Remove air bubbles by running a knife around the insides of each jar.
Close the jars with sterile lids and rims.
Process in a boiling water bath for 20 -30 minutes.
Use a jar tongs to remove the jars from water.
Place the jars on a dish towel to dry and allow the jars to cool for several hours.
Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down).
To make apple pie: Pour a 1-quart jar of home canned apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter.
Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam.
Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling.","url":"https://recipe.bluelayer.org/recipe/12097/apple-pie-filling-in-a-jar"},{"id":"12063","title":"Standard Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a large bowl, whisk together the flour, sugar, and salt.
Using your fingers or a pastry cutter, work the butter and shortening into the flour until the mixture resembles coarse crumbs.
Sprinkle with 4 tablespoons ice water, 1 tablespoon at a time, until the dough is crumbly but holds together when squeezed (if necessary, add additional ice water, 1 teaspoon at a time).
Divide the dough in half.
Transfer each piece to a piece of plastic wrap and shape into a 1-inch-thick disk.
Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.","url":"https://recipe.bluelayer.org/recipe/12063/standard-pie-dough"},{"id":"12042","title":"Cheddar-Herb Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
parsley, fresh
chives, raw
cheese, cheddar
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
spices, garlic powder","directions":"Preheat oven to 400 degrees F and grease a cookie sheet.
Mix flour, baking powder, baking soda, and salt in a large bowl.
Cut 4 Tablespoons of butter into cubes, and then use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse meal, with some butter chunks about the size of coarse peas.
Stir in 1 1/2 Tablespoons parsley, chives, cheese, and pepper until well mixed, then add buttermilk.
Stir just until combined.
Dough will be loose, shaggy, and sticky (you may need to add another Tablespoon or two of milk).
Drop heaping spoonfuls of batter onto prepared sheet, about 2 apart (this should yield 7-8 large biscuits or close to a dozen if you use small spoons).
Bake for 13-15 minutes (shorter for smaller biscuits) until tops are golden and bottoms are crisp and brown.
Meanwhile, melt remaining butter, mix with remaining parsley and the garlic powder, and brush this mixture all over the tops of the hot biscuits.
(You can skip this step if you want...but why would you want to?)
NOTE: Uncooked biscuits can be flash-frozen (place whole cookie sheet in the freezer for 30 minutes, then transfer frozen dough to a freezer-safe container) for a few weeks or up to two months.
Bake the frozen dough straight from the freezer, adding a few extra minutes of baking time.
They wont be quite as fluffy, but you wont mind since its much easier than making a fresh batch every time you want a biscuit!","url":"https://recipe.bluelayer.org/recipe/12042/cheddar-herb-drop-biscuits"},{"id":"11950","title":"Oat Almond Pie Crust","ingredients":"oats
nuts, almonds
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
water, bottled, generic","directions":"In a blender or food processor, combine the oats and almonds and grind to a coarse powder.
Transfer to a large bowl.
Add the flour and mix well.
Drizzle on the oil and incorporate it with a pastry blender or your fingers until the mixture resembles coarse cornmeal.
Sprinkle in enough of the water (mixing it lightly with a fork) to moisten all the flour and make a dough that you can form into a ball.
Flatten the dough into a circle about 1/2-inch thick On a lightly floured board or a sheet of waxed paper, roll the dough into a thin (about 1/8 inch) circle about 11 inches diameter.
Line a 9-inch pie pan with the dough and trim the edges to leave a 1/2-inch overhang all around.
Use the overhang to form a fluted edge.
Place the crust in the freezer for at least 20 minutes.
Fill the shell and bake it according to the directions of your specific recipe.
*To bake the crust without a filling; Preheat the oven to 425F.
Line the prepared pie crust with aluminum foil and place it on a baking sheet.
Bake for 8 minutes.
Remove it from the oven and discard the foil.
Bake for 7 minutes.
Let the crust cool before filling.","url":"https://recipe.bluelayer.org/recipe/11950/oat-almond-pie-crust"},{"id":"11910","title":"Grandma's Apple Pie","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
apples, raw, with skin
spices, cinnamon, ground
sugars, granulated
lemon juice, raw","directions":"In a medium bowl, beat the butter or margarine and cream cheese together until smooth.
Work in the flour to make a soft dough.
Divide the dough into two balls, wrap them, and chill them in the fridge for a minimum of 1 hour.
Mix the sliced apples with the cinnamon, sugar, and lemon juice, reserving a little sugar and cinnamon.
Mix well.
On a lightly floured surface, roll out one ball of pastry and use it to line a deep 10-inch pie dish.
Bake the pastry blind (see note on baking blind).
When the pie shell has cooled, fill it with the apples, piling them higher in the center.
Roll out the other pastry ball thinly and gently lay it on top.
Press the edges together, trim off any excess pastry, then mark the edges with a fork and prick the top of the pie several times.
Mix the reserved cinnamon and sugar together, and sprinkle the mixture on top of the pie.
Bake at 375 F for 35-40 minutes, until the topping is golden brown and the apples have cooked.
Note: Baking Blind: Baking blind, which partially cooks the pie shell, will ensure that it stays crisp under a liquid filling.
Cover the pastry, including the rim, with aluminum foil to prevent it from rising.
Weigh it down with baking beans (dried lima or butter beans are perfect).
Bake it in a preheated oven at 400 F for 10-12 minutes (slightly less time if you are making small individual pie shells).
Remove the foil and bake for a further 5 minutes or until the pie shell starts to color.","url":"https://recipe.bluelayer.org/recipe/11910/grandmas-apple-pie"},{"id":"11887","title":"Green Onion and Cheddar Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Preheat the oven to 475 degrees F.
Into a bowl, sift together the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt.
Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Add the buttermilk, cheese, and green onions and, using your hands or a rubber spatula, stir just until the buttermilk and flour come together to form a dough, being careful not to overmix.
Lightly flour a work surface with the all-purpose flour.
Turn out the dough onto the surface and press into a disk about 1/2-inch thick and 8 inches in diameter.
Using a 3-inch round cutter dusted in flour, cut into rounds.
(Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising.)
Reform the scraps in order to make 7 biscuits.
Place on a small baking sheet and brush the tops with the melted butter.
Bake until golden brown, 10 to 12 minutes.
Remove from the oven and serve hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/11887/green-onion-and-cheddar-biscuits"},{"id":"11867","title":"Cake Flour Substitute","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch","directions":"To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.
The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top.
Repeat process to get your two cups.
If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above.","url":"https://recipe.bluelayer.org/recipe/11867/cake-flour-substitute"},{"id":"11801","title":"Bumble Berry Pie Recipe","ingredients":"blueberries, raw
strawberries, raw
raspberries, raw
blackberries, raw
apples, raw, with skin
sugars, granulated
cornstarch
spices, cinnamon, ground","directions":"Prepare a pastry of your choice to make a 9 in pie.
Mix together all ingredients and place in unbaked pie crust.
Cover with pastry and bake at 350' till golden, approx.
4-5 minutes.","url":"https://recipe.bluelayer.org/recipe/11801/bumble-berry-pie-recipe"},{"id":"11775","title":"Blueberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, powdered","directions":"Crust: In large bowl, combine flour, sugar and salt.
Using pastry blender or 2 knives, cut in butter until crumbly.
Pat firmly in even layer over bottom and up sides of 10-inch (25 cm) flan or quiche pan with removable base, or 1/2 inch (1 cm) up side of same-size pie plate.
Bake in 350F (180C) oven for 20 to 25 minutes or until light golden.
Filling: Reserve 2 cups (500 mL) of the berries.
Combine sugar with flour and cinnamon.
In large bowl, lightly toss sugar mixture with remaining berries.
Spoon into crust; cover edges of crust with strips of foil.
Bake in 400F (200C) oven for about 30 to 35 minutes or until filling is bubbling and crust is golden brown.
Let cool on rack.
Just before serving, remove sides of pan, transfer to serving plate and pour reserved berries evenly over pie.
Using sieve, dust surface evenly with icing sugar.","url":"https://recipe.bluelayer.org/recipe/11775/blueberry-pie"},{"id":"11624","title":"Pressed Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F. Into a 9 pie plate measure flour, salt and sugar.
Mix ingredients with a fork.
In a measuring cup, make an emulsion of the oil and milk by beating with a fork.
Pour the emulsion over the dry ingredients and toss until all of the flour is moistened.
Press into the pie plate with fingers.
Bake at 425 degrees F for 10 to 12 minutes, or until lightly browned.
For a pudding pie, bake at 425 degrees F for 10 to 12 minutes.
Otherwise, use as you would a raw pie pastry.","url":"https://recipe.bluelayer.org/recipe/11624/pressed-pie-crust"},{"id":"11599","title":"Mom's Peach Crisp","ingredients":"peaches, yellow, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
spices, cinnamon, ground
salt, table
oats","directions":"Preheat oven to 350 degrees F (175 degrees C).
Arrange peaches evenly in an 8x8-inch baking dish.
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled.
Fold oats into flour mixture; sprinkle and press topping into peaches.
Bake in the preheated oven until topping is lightly browned, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/11599/moms-peach-crisp"},{"id":"11570","title":"Oatmeal Bannock (Low Fat)","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine flour, oats, baking powder, sugar and salt.
With pastry knife cut in cold butter until crumbs are size of peas.
Pour in milk and mix quickly just until dry ingredients are moistened.
Turn dough onto lightly floured board; knead 3 - 5 times.
Pat out dough to about 3/4\" thickness.
Cut into rounds with a 2\" cutter.
Bake on parchment or ungreased sheet at 425 for 12 - 15 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/11570/oatmeal-bannock-low-fat"},{"id":"11550","title":"Vegan Pie Crust (Blind Baked)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Using a whisk, combine the flour and salt.
Cut the margarine in with a pastry cutter.
You can use a food processor also.
Add the ice water and form the dough into a disc.
Roll the dough out between two sheets of wax paper.
Peel one sheet off the dough and place it in your pie plate.
Make sure you get all the air pockets out of the crust around the sides.
Place in the fridge for at least 30 minutes to chill.
Preheat your oven to 350'F.
For the Blind Baking:.
Put a piece of wax paper on top of the pie crust and weight it with dry beans or rice.
Bake for 20 minutes.
Then, remove from the oven and let it cool for a few minutes.
Then remove the wax paper and weights.
Prick the pie crust all over to make sure no air bubbles form.
Put a foil lining around the edge of the pie to prevent it from burning and pop it back into the oven for another 10 minutes.
Cool it thoroughly and add your prepared filling.
Of course you can use this with uncooked pie fillings as well.
Just follow the directions.
You can double this recipe if you need to have a top for your pie.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/11550/vegan-pie-crust-blind-baked"},{"id":"11403","title":"Simple Flaky Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine the flour, salt, and baking powder in a large bowl.
Stir with one hand to blend.
Add the shortening, breaking it into 2 or 3 manageable chunks.
To combine the ingredients, pick up some flour and shortening and quickly rub it between your hands in a gentle sliding motion from the heel of your hand to your fingertips.
Work over the bowl so that the mixture falls back into the bowl.
Continue picking up and rubbing more of the mixture until you no longer see lumps of shortening.
This process takes less than 1 minute.
Work in the water, one-third at a time, using your fingers or a spatula to moisten the flour mixture after each addition.
When all the water has been incorporated, you should be able to press the ragged mass of dough and all the bits into a ball.
Transfer the dough to an unfloured work surface; it should not stick.
Knead the dough for 5 minutes, until it is relatively smooth and somewhat elastic.
Push your finger into the dough; it should slowly bounce back with a noticeable dent left behind.
Wrap in plastic wrap and set aside at room temperature for at least 30 minutes and up to 2 hours before using.
(The dough can be refrigerated overnight.
Return to room temperature before using.)","url":"https://recipe.bluelayer.org/recipe/11403/simple-flaky-pastry"},{"id":"11384","title":"Cranberry Soda Bread","ingredients":"cranberries, dried, sweetened
alcoholic beverage, distilled, whiskey, 86 proof
wheat flours, bread, unenriched
leavening agents, baking soda
salt, table
spices, caraway seed
butter, without salt
honey
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine the cranberries and whiskey (or hot water).
Cover and set aside to rehydrate for at least 30 minutes, or up to 12 hours.
Preheat oven to 375F for at least 30 minutes (while the cranberries soak, if not soaking early) and line a baking sheet with parchment.
In a medium bowl, whisk together flour, soda, salt and optional caraway.
Cut butter into flour with two knives, a pastry cutter, or your fingertips.
Add honey, buttermilk and cranberries (with their liquid).
Stir with a wooden spoon until combined.
Knead on a lighty-floured work surface until smooth.
It will still be sticky; do not add too much flour.
Form into a rough boule 6-8\" in diameter and 1 1/2 to 1 3/4\" thick.
Slash an X into the top with a sharp knife, about 1/2\" deep.
Bake in preheated oven 55-60 minutes until golden brown and a toothpick inserted into the center comes out clean.
Transfer to a rack to cool completely.
If you prefer a softer crust, cover with a kitchen towel while cooling.","url":"https://recipe.bluelayer.org/recipe/11384/cranberry-soda-bread"},{"id":"11303","title":"Thanksgiving Dessert Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, pecans","directions":"Blend above like pastry.
Pat into pan.
Bake at 350 degrees for 15 min.
Chill.","url":"https://recipe.bluelayer.org/recipe/11303/thanksgiving-dessert-recipe"},{"id":"11295","title":"Shortbread Hammer Placecards","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
syrups, corn, light
lemon juice, raw","directions":"Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar on low speed until they are just combined.
Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 4 1/2-inch hammer-shaped cutter.
Place the hammer cookies on an ungreased baking sheet and sprinkle with sugar.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.
For the icing, combine the confectioners' sugar and corn syrup in a bowl with a wire whisk until it is a thick paste.
Gradually add enough lemon juice until the mixture is a good consistency for piping.
With an extra fine pastry tip, pipe individual names on the hammer cookies.
Let the icing set before serving.","url":"https://recipe.bluelayer.org/recipe/11295/shortbread-hammer-placecards"},{"id":"11293","title":"Basic Sugar Glaze","ingredients":"sugars, granulated
water, bottled, generic","directions":"Place the sugar in a bowl and whisk in the water until the glaze is smooth.
Add water, drop by drop, to achieve desired consistency.
Drizzle freely with a spoon over cookies.
May also be applied with a feather or a pastry brush.","url":"https://recipe.bluelayer.org/recipe/11293/basic-sugar-glaze"},{"id":"11279","title":"Pie Crust","ingredients":"butter, without salt
shortening, vegetable, household, composite
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic","directions":"Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour.
Blend together.
Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour.
Blend to combine completely.
Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture.
Blend briefly and add the remaining water if needed.
The dough should not be overworked and should make a solid piece when held in your hand.
Turn the dough out onto a lightly floured smooth surface and knead it several times.
Divide the dough into portions and flatten it.
Wrap unused dough in plastic.
Roll out the dough to fit a 9-inch pie pan.
Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork.
Bake 12 minutes or until light brown.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/11279/pie-crust"},{"id":"11273","title":"Nora's Firecrackers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Mix all ingredients with pastry blender.
Add enough water to make a pastry.
Roll 1/4\" thick.
Cut with small cookie cutters or into 1 1/2\" squares.
Bake 375 for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/11273/noras-firecrackers"},{"id":"11266","title":"Jamaican Ginger Pralines","ingredients":"sugars, granulated
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
syrups, corn, light
spices, ginger, ground
butter, without salt
vanilla extract
nuts, pecans","directions":"Have ready a wooden spoon, candy thermometer, pastry brush and cup of hot water to brush down sugar crystals from the sides of the pan.
Also, have handy 2 tablespoons to use for dipping and dropping the candy.
Line 3 baking sheets with parchment paper or foil, butter generously; set aside.
(Don't use wax paper; the candy will stick to it.
).
Combine in a heavy 3-quart saucepan the sugar, baking soda, buttermilk, corn syrup, ginger, butter, rum or vanilla extract.
Place the pan on medium-high heat and bring the syrup to a boil, stirring until the sugar is completely dissolved, for 6 to 8 minutes.
Then, cover the pan and boil the syrup without stirring for 3 minutes.
(Stirring will make the mixture grainy.)
Remove the cover.
Dip the pastry brush into the water and brush down the sides of the pan.
Attach the candy thermometer to the inside of the pot.
Cook the syrup without stirring until it reaches 225 degrees, frequently brushing down the pan with the damp brush.
Quickly scatter the pecans or walnuts over the syrup and continue cooking until the syrup reaches 236 degrees or the soft ball stage and is deep amber in color.
Watch carefully, because the candy cooks quickly at this point and can burn.
Remove the thermometer.
Add the rum or vanilla extract and butter and swirl the pan until combined.
Then move quickly to the work area.
Using the 2 tablespoons and, working quickly, scoop the candy with 1 tablespoon and use the second spoon to push the candy onto the baking sheet, dropping the candies about 2 inches apart.
Allow the pralines to cool and let stand until firm and crunchy and the consistency of hard fudge, at least an hour or longer.
The pralines can be stored in airtight containers for a week or so.","url":"https://recipe.bluelayer.org/recipe/11266/jamaican-ginger-pralines"},{"id":"11199","title":"Oatmeal Butter Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
oats
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 325F (160C).
Stir together the flour, oats, salt, and sugar in a large bowl or in the food processor.
Cut in the butter until the mixture resembles coarse meal.
Blend in enough of the milk to form a dough that will hold together in a cohesive ball.
Divid the dough into 2 equal portions for rolling.
On a floured surface or pastry cloth, roll as thin as possible, to about 1/16 inch thick.
Using a spatula, rolling pin, or your hands, transfer the rolled dough gently onto a large baking sheet.
With a sharp knife, score the dough into 2-inch squares without cutting all the way throug the dough.
Prick each square 2 or 3 times with the tines of a fork.
Bake for 20 to 25 minutes, turning over after 15 minutes, until crisp.
Cool on a rack.
Break into individual crackers when cool.","url":"https://recipe.bluelayer.org/recipe/11199/oatmeal-butter-crackers"},{"id":"11180","title":"Cheesy Cracker Pretzels","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
salt, table
butter, without salt
cheese, cheddar
water, bottled, generic","directions":"Preheat oven to 425 degrees.
Combine flour, Parmesan, salt.
Using a pastry cutter (or a fork) cut in the butter until mixture has become fine crumbs.
Gently fold in cheddar until thoroughly combined.
Add water 1 tbsp at a time (mixing in between) until mixture forms a ball easily.
Roll mixture into a ball and cut in half.
Cut each half into 12 pieces and then roll each piece into a long string and make into your desired shape.
Bake for 8-10 minutes or until golden on top.","url":"https://recipe.bluelayer.org/recipe/11180/cheesy-cracker-pretzels"},{"id":"11100","title":"Blueberry Kuchen Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vinegar, distilled
blueberries, raw
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
blueberries, raw
sugars, granulated","directions":"Preheat oven to 350F.
PASTRY: Place flour, sugar and salt in a medium size mixing bowl.
Cut in the chilled butter, then rub mix with your finger tips till it resembles coarse crumbs.
Sprinkle with the vinegar and shape gently into dough.
Press dough into an ungreased 9-inch round cake pan to a thickness of about 1/4 inch.
The crust should be worked to 1 inch up the sides of the pan.
FILLING: Place the 3 c. of blueberries on the crust.
Mix the sugar and cinnamon into the flour and sprinkle proportionately over the berries.
Place in the oven on the lowest rack and bake for 50 min or possibly till the crust is golden brown and the filling bubbles.
Remove from the oven and immediately sprinkle with the remaining 2 c. of blueberries.
Let the kuchen rest at room temperature for about an hour.
Then sprinkle with the powdered sugar and serve.","url":"https://recipe.bluelayer.org/recipe/11100/blueberry-kuchen-recipe"},{"id":"11071","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"Dissolve the yeast and sugar in the warm water.
Combine the all-purpose flour, pastry flour and salt in a bowl.
Stir in the yeast mixture and applesauce and knead.
Dough shouldn't be sticky, but it shouldn't be dry either.
If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency.
If too dry, add 1 tablespoons of water at a time till you get the right consistency.
Roll out into a rope and cut into 8 pieces.
Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle
There are two ways to cook pita bread.
The flavor is a bit different with both.
To Bake Pita:
Preheat oven to 500 degrees F (260 degrees C) and put a pita on a wire cake rack.
Toss in the rack and cook for 3 minutes or until the bread stops puffing up.
When you take it out, smash down the pita (Careful, its hot!)
and quickly put it in a plastic freezer bag.
To Fry Pita:
Heat olive oil in a skillet over high heat.
When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear.
It should look something like a tortilla when you're done.
Put in a plastic bag once it has cooled a bit.","url":"https://recipe.bluelayer.org/recipe/11071/pita-bread"},{"id":"11062","title":"Plain Pastry (Pate Brisee)","ingredients":"wheat flour, white, cake, enriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift the flour and salt into a bowl.
Add the butter and shortening and cut them into the flour with a pastry blender until the mixture resembles coarse meal.
Add the ice water quickly while tossing the flour-shortening mixture to distribute the moisture.
Continue tossing until it begins to gather itself together.
Form into a ball, divide in two and flatten each half into a thick round.
Wrap in wax paper and chill thoroughly before rolling out.","url":"https://recipe.bluelayer.org/recipe/11062/plain-pastry-pate-brisee"},{"id":"11058","title":"Apple and Blackberry Crumble","ingredients":"apples, raw, with skin
sugars, brown
lemon juice, raw
water, bottled, generic
blackberries, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spices, ginger, ground","directions":"Preheat oven to 350.Combine first 4 ingredients in a medium saucepan; cook 10 minutes over medium heat or until apples are soft.
Place apple mixture in an 8-inch pie plate.
Sprinkle blackberries over apple mixture.Lightly spoon flour into dry measuring cups; level with a knife.
Place flour in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add granulated sugar and ginger; toss well.
Sprinkle flour mixture over fruit.
Bake at 350 for 30 minutes or until bubbly.Preheat broiler.Broil crumble 1 minute or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/11058/apple-and-blackberry-crumble"},{"id":"11044","title":"Bunuelos With Orange Syrup","ingredients":"sugars, brown
spices, cinnamon, ground
orange juice, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
shortening, vegetable, household, composite
orange juice, raw
water, bottled, generic","directions":"combine the brown sugar and cinnamon in a small heavy saucepan.
add the orange juice and water and simmer over medium heat until the mixture thickens and forms a light syrup.
remove from the heat and set aside.
rewarm if necessary before serving time.
for the bread, sift together the flour, sugar, salt, baking powder and cinnamon into a large bowl.
add the shortening and mix with your fingertips to combine.
stir in the orange juice and water, working the liquids into the dough until a sticky ball forms.
dust a counter or pastry board with flour and knead the dough vigorously for 1 minute.
the mixture should be earlobe soft and no longer sticky.
let the dough rest, covered with a damp cloth for 15 minutes.
divide the dough into 12 to 14 balls, each about the size of a golf ball.
cover the balls with the damp cloth and let them rest for another 15-30 minutes.
if not for use immediately, the dough can be refrigerated for up to 4 hours.
dust the counter or pastry board with flour again and roll out each ball of dough into a circle about 1/4 inch thick.
trim any ragged edges and discard them.
To avoid toughening the dough roll it out only once.
cover the bunuelos with the damp cloth.
don't stack the dough circles, because they might stick together.
pour enough oil into a high sided heavy skillet to measure at least 3 inches in depth.
heat the oil to 375.
gently drop the first bunuelo into the hot oil.
after sinking in the oil briefly, it should begin to puff and rise back to the surface.
avoid spooning oil over the top of the frying bread, as it will balloon too much.
when the bunuelo's top side has bubbled and risen more or less uniformly, turn it over with tongs.
cook the bunuelo until it is just light golden, remove it with tongs, and drain it on paper towels.
repeat the frying process with the remaining dough.
drizzle the syrup over the bunuelos and serve immediately.","url":"https://recipe.bluelayer.org/recipe/11044/bunuelos-with-orange-syrup"},{"id":"11029","title":"Currant Griddle Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
currants, zante, dried
nuts, walnuts, english","directions":"Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
Add enough rice milk to hold the dough together, working it together with your hands.
Work the currants and walnuts in with your hands, then turn the dough out onto a well-floured board and knead briefly.
Form the dough into a ball, then roll out to a thickness of about 1/4 inch.
Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
Gather up any leftover dough, roll out, and cut until all the dough has been used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
Cook the scones over medium heat or until golden brown on both sides.
Cool on a rack and serve warm.","url":"https://recipe.bluelayer.org/recipe/11029/currant-griddle-scones"},{"id":"10965","title":"Flaky Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"In a large bowl, combine flour, baking powder, baking soda and salt.
Using a pastry blender, fork, or two knives, cut in butter till fine and crumbly.
Make a well in the middle and pour in buttermilk.
Use a spatula till moistened.
Shape into a rectangle.
Mixture may be a little crumbly, but that is okay.
Fold into thirds, like a business letter.
Turn the dough 1/4 turn and fold into thirds.
Turn the dough 1/4 turn and fold into thirds again.
Roll dough out on a lightly floured board to 3/4 thickness.
Using a 2 1/2 cutter, push straight down; dont twist.
Put biscuits on an ungreased baking sheet or Silicone baking mat.
Press the middles of the biscuits with your thumb to help them rise straight.
Brush the tops with buttermilk.
Bake in a 425 degrees F oven for 1215 minutes.","url":"https://recipe.bluelayer.org/recipe/10965/flaky-buttermilk-biscuits"},{"id":"10939","title":"Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"In a mixing bowl, combine flour, baking powder, salt, and sugar.
Using a pastry blender or two forks, cut butter into the flour mixture until it resembles course crumbs.
Add water and stir gently, taking care not to overmix, which will toughen the biscuts.
The dough will be quite sticky.
Turn dough out onto a floured surface and quickly knead 5 or 6 times.
Roll or pat out dough to approximately 1-inch thickness.
Cut out using a floured round biscuit cutter.
Place on an ungreased baking pan and bake in a preaheated 375F oven for 18-20 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/10939/biscuits"},{"id":"10912","title":"Best Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F.
Place the flour in a medium-sized bowl.
Cut the vegetable shortening (or butter) into 1/2 inch cubes and toss the pieces with the flour.
Cut in the shortening (or butter) until it's the size of small peas (I use a pastry cutter).
Add 3/4 cup of the buttermilk and toss with a fork until the liquid is absorbed.
Add the remaining 1/4 cup and toss well.
Place the dough on a floured work surface.
Mold it with your hands so it holds together.
Flatten and fold over twice.
Repeat 3 or 4 times.
Pat the dough into a 1-inch thick circle, rectangle or square.
Cut 1 1/2 inch to 3 inch round or square biscuits.
Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk if desired to make a shiny crust.
Bake the biscuits for 12 to 14 minutes, until they're golden brown.
Remove from the oven and serve warm.
Biscuit dough may be made the day before, refrigerated in an airtight container and then shaped and baked just prior to serving.
Yum!","url":"https://recipe.bluelayer.org/recipe/10912/best-buttermilk-biscuits"},{"id":"10894","title":"Whole Grain Baking Mix","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
cornmeal, degermed, unenriched, yellow
butter, without salt
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix all ingredients together well, using a pastry blender.
Store in air-tight container, in a cool dry place.
NOTE: About Crisco, avoid those hydrogenated and trans fats and use butter, but the resulting mix will need to be stored it in the fridge.
For Biscuits: 3 cups mix, 1 cup water.
Mix well.
Divide into 16 biscuits.
Use greased baking sheet and bake at 425 degrees F for 10-12 minutes.
(Recipe may be halved).
For Pizza Crust: 1 Tbsp yeast, dissolved in 1/2 cup hot water.
Add 2 1/4 cups mix.
Knead on floured surface.
Let rise 10 minutes.
Spread on greased pizza pan sprinkled with cornmeal.
Bake at 425 degrees F for 10 minutes, then add sauce and toppings of choice.
Return to oven and bake until hot and the cheese is melted.","url":"https://recipe.bluelayer.org/recipe/10894/whole-grain-baking-mix"},{"id":"10862","title":"Peach Cobbler","ingredients":"peaches, yellow, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
lemon juice, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"BISCUITS: In bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder and salt.
Using pastry blender or 2 knives, cut in butter until in coarse crumbs.
Using fork, stir in milk to make ragged dough.
Set aside.
In large bowl, toss together peaches, sugar, flour and lemon juice.
Transfer to 8-inch square glass baking dish.
Bake in 350F oven for 20 minutes.
Drop dough by 9 heaping 1 tablespoons onto hot fruit mixture.
Bake until biscuits are golden and no longer wet underneath, about 50 minutes.","url":"https://recipe.bluelayer.org/recipe/10862/peach-cobbler"},{"id":"10842","title":"Pot Pie #1 Alaska Chicken Pot Pie","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw
peas, green, frozen, unprepared
celery, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
celery, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425:.
In a sauce pan combine chicken,carrots,peas, and celery.
Add water to cover and boil for 15 minutes.
Remove from heat and drain.
Set aside.
In the sauce pan over medium heat,cook onion in butter until soft and translucent.
Stir in flour,salt,pepper,and celery seed.
Slowly stir in the chicken broth and milk.
Simmer over medium-low heat until thick stirring all the time.Remove from heat when thick and set aside.
Place the chicken mixture in the bottom pie crust.
Pour in the hot liquid mixture.
Cover with top crust,seal edges,and cut away excess dough.
Make several small slits in the top to allow the steam to vent.
Bake in the preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly.Cool for 10 minutes before serving.
Please Note: To speed up you can use frozen vegetable medley instead of boiling the carrots,peas and celery.","url":"https://recipe.bluelayer.org/recipe/10842/pot-pie-1-alaska-chicken-pot-pie"},{"id":"10791","title":"Ganzies Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"In a mixing bowl, combine flour, baking powder, baking soda, and salt.
With a pastry blender, cut in shortening until mixture is like coarse meal or like small peas.
Start adding 3/4 cup buttermilk.
Mix together with a fork and see if it looks like it will hold together.
If it seems too dry, add more buttermilk until the dough will form a ball.
Turn the dough out on to a floured surface and work just a little until you get a nice ball.
Pat the dough into a circle about 3/4 inch thick.
You want to work the biscuits as little as possible so the gluten doesnt start to develop.
Also, these biscuits need to be a little thicker than most because they wont rise as much with all that shortening.
Using a biscuit cutter, cut out the biscuits and put on an ungreased baking sheet.
If you want to have crispy sides, give them some space on the sheet.
Bake at 400 degrees F for 15 minutes or until biscuits are golden brown.","url":"https://recipe.bluelayer.org/recipe/10791/ganzies-biscuits"},{"id":"10728","title":"Cheddar and Black Pepper Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
cheese, cheddar
spices, pepper, black
yogurt, greek, plain, nonfat","directions":"In a big bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
Cut in butter and cheese, using pastry blender.
Stir in pepper; refrigerate dough for 30 minutes; meanwhile preheat oven to 400.
Gently stir buttermilk into chilled dough; gather the mixture into a ball with your hands, and on a well-floured surface, roll or pat the dough into a 12 x 8 inch rectangle, approximately 3/4 inch thick.
Grease a baking sheet; using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.
Use a dough scraper, baker's bench knife, or a knife to cut dough into 1 1/2 inch squares.
Separate the squares slightly on the baking sheet.
Brush each square with a little buttermilk.
Bake for 15-20 minutes, or until they are very lightly browned.","url":"https://recipe.bluelayer.org/recipe/10728/cheddar-and-black-pepper-biscuits"},{"id":"10668","title":"Summer Strawberry Shortcake","ingredients":"strawberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
cream, fluid, heavy whipping
cream, fluid, heavy whipping","directions":"Preheat oven to 400 degrees F.
Cut strawberries in half and combine with 1/4 cup sugar.
Set aside.
In a large bowl combine flour, baking powder, 3 tablespoons sugar, and salt.
Add the cold butter pieces and use a pastry blender, fork, or your fingertips to combine until the mixture resembles a coarse meal.
Add the cream a little at a time combining with a fork.
Place dough on a floured work surface and knead gently just until the dough is not sticky.
Roll the dough out 1/2 thick and cut with a 3 inch cutter.
Bake for 10 to 15 minutes until lightly golden.
Cool slightly.
Split biscuits and top with strawberries and whipped cream.","url":"https://recipe.bluelayer.org/recipe/10668/summer-strawberry-shortcake"},{"id":"10659","title":"Potato English Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
spices, nutmeg, ground
butter, without salt
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl mix the flour, baking powder, salt, sugar, and nutmeg.
Cut in the butter with 2 knives or a pastry cutter until it resembles coarse meal.
Mash the potato until it is smooth.
Add it to the flour.
Make a well in the center of the flour and add the milk.
Mix it lightly with a fork, adding more milk if needed to make a soft dough.
Put it on a lightly floured surface and knead it until smooth.
Pat it (or roll it) to 1/2 inch thickness or less.
Using a 3 inch cookie cutter (or whatever you use to make 3 inch rounds) cut them out.
Dust a griddle with flour and heat until the flour browns just a bit.
Cook the muffins on the griddle (at medium to medium-high heat) until they are cooked through and golden brown, turning them once.
Serve them hot with your favorite topping.","url":"https://recipe.bluelayer.org/recipe/10659/potato-english-muffins"},{"id":"10644","title":"Cinnamon Raisin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
shortening, vegetable, household, composite
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
spices, cinnamon, ground","directions":"Preheat oven to 450 degrees F.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
Cut in vegetable shortening using a pastry blender or a fork until mixture is crumbly.
Stir in raisins and buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface and knead 3 or 4 times.
Roll dough to about 3/4 inch thickness and cut with a 3-inch biscuit cutter or a mini biscuit cutter.
Place on a parchment paper-lined baking sheet.
Make sure not to twist the biscuits as you cut them.
Just push down and then lift the biscuit up.
Bake for about 12 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits.
Now for the glaze.
Combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl.
Stir until completely mixed.
Drizzle over hot biscuits or dip the tops of the biscuits in the glaze.
I like to double dip mine for a nice thick glaze on top!
Cooks notes: I found that these were tastiest when served warm.
The glaze does harden up to a nice finish when it cools.
Just pop these in the microwave for about 5 seconds to warm them up and serve!
Original recipe modified from Taste of South magazine, Winter 2006.","url":"https://recipe.bluelayer.org/recipe/10644/cinnamon-raisin-biscuits"},{"id":"10390","title":"3−1/2 squares of Baker's Chocolate, (melted),","ingredients":"3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk,
3−1/2 position teaspoonfuls of baking powder,
1−1/2 cups of sifted pastry flour.","directions":"Product the butter, increase sugar and chocolate, then the unbeaten eggs and vanilla, and fight with each other until eventually Pretty delicate. Sift the baking powder with one−fifty percent a cup of the flour, and hire initially; then alternative the milk and the becoming flour, and create the blend rigid adequate to shed against the spoon. Overcome until eventually Pretty gentle and bake inside loaf within delicate oven. For checks check out Cocoa Cake recipe upon site 25.","url":"https://recipe.bluelayer.org/recipe/10390/3-1-2-squares-of-bakers-chocolate-melted"},{"id":"10387","title":"4 tablespoonfuls of Baker's Cocoa,","ingredients":"1/2 a cup of sifted pastry flour,
1 teaspoonful of vanilla.","directions":"Different yolks versus whites of eggs; overcome yolks in just a tiny bowl with the Dover egg−beater right up until amazingly thick; increase sugar, salt and vanilla, and battle yet again until eventually fairly thick. Sift cocoa and the flour alongside one another and stir incredibly evenly into the combination; fold inside the stiffly overwhelmed whites of the eggs, and bake within a loaf in just a delicate oven right until completed.
Do not butter the pan, nevertheless anytime cake is baked, invert the pan; and once interesting, remove the cake.
34","url":"https://recipe.bluelayer.org/recipe/10387/4-tablespoonfuls-of-bakers-cocoa"},{"id":"10381","title":"6 issue tablespoonfuls of Baker's Cocoa,","ingredients":"3 eggs,
2 issue teaspoonfuls of baking powder,
1 teaspoonful of vanilla,
1−1/2 or 2 cups of sifted pastry flour.","directions":"Product the butter, stir inside of the sugar slowly but surely, increase the unbeaten eggs, and fight all with each other right until fairly creamy. Sift jointly one−50 % cup of the flour, the cocoa and baking powder; retain the services of this flour to start with, then substitute the milk and becoming flour, having more than enough to create blend rigid adequate to shed
in opposition to the spoon; include vanilla and fight right until rather delicate; then bake within just loaf within
reasonably sizzling oven thirty−5 or 40 minutes.
Checks for baking cake. It is baked ample once:
1. It shrinks versus the pan.
2. Touching it upon the ultimate, springs again.
3. No singing reliable.","url":"https://recipe.bluelayer.org/recipe/10381/6-issue-tablespoonfuls-of-bakers-cocoa"},{"id":"10376","title":"5 teaspoonfuls of Baker's Cocoa,","ingredients":"1/8 teaspoonful of baking powder,
1−1/4 to 1−1/2 cups of sifted pastry flour.
30","directions":"Product the butter right up until smooth; incorporate the sugar slowly and gradually and overcome very well; insert the overwhelmed egg, milk and vanilla; blend appropriately. Sift cocoa, baking powder, and a pinch of salt with with regards to one−fifty percent cup of the flour; stir this into the
blend very first, then seek the services of the remainder of the flour, and even further if needed, to deliver a corporation dough that will not adhere to the arms. Mounted upon the ice to harden. Sprinkle the board with cocoa and a Pretty minor sugar. Seek the services of tiny areas of the dough at a season, throw it above the board to steer clear of sticking, roll
out slender, minimize within just strips relating to one−fifty percent inch huge and 3 inches lengthy. Point carefully inside of pan and bake within fairly scorching oven 3 or 4 minutes. Ideal treatment ought to be taken in just the baking to stop burning.
It is recommended to get the scraps just after each individual rolling, if comfortable, and established absent to harden, for be concerned of turning into within just far too considerably cocoa, therefore creating them sour.
The colder and tougher the dough is, the far better it can be treated; for this reason it can be intended the working day in advance of employing.","url":"https://recipe.bluelayer.org/recipe/10376/5-teaspoonfuls-of-bakers-cocoa"},{"id":"10341","title":"CHOCOLATE ÉCLAIRS","ingredients":"Into a granite−ware saucepan put 50 percent a pint of milk, 2 well−rounded tablespoonfuls of butter, and one tablespoonful of sugar, and destination upon the stove. Every time this boils up, insert fifty percent a pint of sifted flour, and cook for 2 minutes, overcoming properly with a picket spoon. It will be comfortable and velvety at the conclude of that season. Preset absent to amazing; and after neat, combat in just 4 eggs, one at a season. Battle vigorously for over 15 minutes. Try out a very low little bit of
the paste in just the oven; and if it rises inside of the kind of a hollow ball, the paste is
14
overwhelmed sufficient; while, if it does not, overcome a tiny for a longer period. Incorporate tin sheets","directions":"or shallow pans a little bit buttered. Contain geared up, additionally, a tapering tin tube, with the lesser opening concerning three−quarters of an inch within just diameter. Position this inside of the very low close of a conical cotton pastry bag. Put the blend within just the bag, and force out upon buttered pans, using every éclair just about a few inches extended. There really should be 18, and they should really be at bare minimum 2 inches aside, as
they swell inside of cooking. Bake within a fairly very hot oven for around twenty−5 minutes. Just take against the oven, and though they are however scorching coat them with chocolate. Any time chilly, slash open upon the facet, and fill with both of the immediately after talked about arrangements:−−
FILLING NO. 1.−−Combine within just a bowl 50 % a pint of wealthy product, one teaspoonful of vanilla, and 4 tablespoonfuls of sugar. House the bowl inside of a pan of ice−water, and battle the product right until light-weight and corporation, applying possibly an egg−beater or a whisk.
FILLING NO. 2.−−Put 50 % a pint of milk into a double−boiler, and desired destination upon the fire. Battle jointly right up until fairly light-weight one place tablespoonful of flour, fifty percent a cupful of sugar, and one egg. At the time the milk boils, stir in just this blend. Increase one−8th of a teaspoonful of salt, and cook for 15 minutes, stirring once in a while. While chilly, taste with one teaspoonful of vanilla.
ICING FOR ÉCLAIRS.−−Put within just a low granite−ware pan 50 percent a pint of sugar and 5 tablespoonfuls of chilly water. Fold till the sugar is partly melted, and then House upon the stove, stirring for 50 percent a instant. Just take out the spoon, and look at the sugar seriously. As before long as it boils, get all of a sudden against the fire and pour on a meat−platter. Enable this stand for 8 minutes. Meantime, shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it upon the fire within just a pan of boiling water. At the stop of 8 minutes stir the sugar with a wood spoon until finally it commences to develop white and to thicken. Increase the melted chocolate out of the blue, and move forward stirring until finally the combination is thick. Put it in just a very low saucepan, and Area upon the fire within one more pan of very hot water. Fold until finally consequently delicate that it will pour freely. Adhere a skewer into the facet of an éclair, and dip the supreme within just the incredibly hot chocolate. Point upon a plate, and commence until finally all the éclairs are \"glacéd.\" They will dry instantly. Do not stir the sugar at the time the to start with 50 percent moment, and
do not scrape the sugar versus the saucepan into the platter. All the recommendations need to be strictly adopted.","url":"https://recipe.bluelayer.org/recipe/10341/chocolate-clairs"},{"id":"10334","title":"CHOCOLATE CAKE","ingredients":"For 2 sheets of cake, employ the service of 3 ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate, a few eggs, one cupful and three−fourths of sifted pastry
11
flour, one cupful and three−fourths of sugar, 50 % a cupful of butter, 50 % a cupful of milk, 50 percent a teaspoonful of vanilla extract, one teaspoonful and a 50 percent of baking powder.
Grate the chocolate. Fight the butter to a product, and bit by bit combat within just the sugar. Combat within the milk and vanilla, then the eggs (now very well crushed),","directions":"upcoming the chocolate, and inevitably the flour, within which the baking powder really should be blended. Ladle into 2 very well buttered shallow cake pans. Roast for twenty−5 minutes within a gentle oven. Frost or not, as you which include.","url":"https://recipe.bluelayer.org/recipe/10334/chocolate-cake"},{"id":"10329","title":"CHOCOLATE MERINGUE PUDDING","ingredients":"For a lower pudding employ one pint of milk, 2 tablespoonfuls and a 50 % of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, 2 eggs, 5 tablespoonfuls of powdered sugar, one−fourth of a teaspoonful of salt, and 50 percent a teaspoonful of vanilla extract.","directions":"Incorporate the cornstarch with one gill of the milk. Put the remainder of the milk upon to boil within just the double−boiler. Scrape the chocolate. As soon as the milk boils, insert the cornstarch, salt, and chocolate, and cook for 10 minutes. Combat the yolks of the eggs with a few tablespoonfuls of sugar. Ladle the very hot blend upon this, and battle properly. Switch into a pudding−dish that will keep regarding a quart, and bake for 20 minutes within a mild oven.
Fight the whites of the eggs to a rigid, dry froth, and bit by bit combat inside of the getting 2 tablespoonfuls of sugar and the vanilla. Spread this upon the pudding, and return to the oven. Cook for 15 minutes for a longer time, however with the oven−doorway open. Provide both chilly or incredibly hot.
Retain the services of one pint of stale bread weakened inside crumbs, one quart of milk, 2 eggs, 50 percent a teaspoonful of salt, 50 % a teaspoonful of floor cinnamon, a few tablespoonfuls of sugar and 2 ounces of Walter Baker & Co.'s Chocolate, grated. Put the bread, milk, cinnamon, and chocolate within a bowl, and soak
for 2 or a few several hours. Fight alongside one another the eggs, sugar, and salt. Mash the wet bread with a spoon, and insert the egg combination to the bread and milk. Ladle into a pudding−dish, and bake within just a gradual oven for above 40 minutes. Provide with an egg sauce or a vanilla product sauce.
EGG SAUCE.−−Battle the whites of 2 eggs to a rigid, dry froth; and battle into this, a very little at a year, one cupful of powdered sugar. After gentle and gentle, include one teaspoonful of vanilla and the yolks of 2 eggs. Fight the combination a small lengthier; then stir inside of one cupful of whipped product or a few tablespoonfuls of milk. Provide at the moment.
VANILLA Product SAUCE.−−Overcome to a product 3 tablespoonfuls of butter, and slowly overcome into this two−thirds of a cupful of powdered sugar. Whenever this is mild and creamy, include a teaspoonful of vanilla; then
slowly battle within just 2 cupfuls of whipped product. Destination the bowl within just a pan of boiling water, and stir regularly for a few minutes. Ladle the sauce into a incredibly hot bowl, and provide.
Put a pint of milk in just the double−boiler and upon the fire. Blend a few tablespoonfuls of cornstarch with a gill of milk and one−3rd of a teaspoonful of salt. Mix this into the milk each time it boils. Overcome the whites of 4 eggs to a rigid froth, and then bit by bit fight into them 50 % a cupful of powdered sugar and one teaspoonful of vanilla. Increase this to the cooking blend, and combat vigorously for one second. Rinse a mildew within chilly water, and pouring the pudding into it, established absent to amazing. At serving−season switch out upon a flat dish, and provide with chocolate sauce.
Put one pint of milk in just the double−boiler, and upon the fire. Shave 2 ounces of Walter Baker and Co.'s Chocolate, and put it within a low pan with 4 tablespoonfuls of sugar and 2 of boiling water. Mix in excess of the fire until finally delicate and shiny, and increase to the warm milk. Fight jointly for 8 minutes the yolks of 4 eggs, 3 tablespoonfuls of sugar, and a saltspoonful of salt, and then incorporate one gill of chilly milk.
Ladle the boiling milk upon this, stirring very well. Return to the double−boiler, and cook for 5 minutes, stirring all the year. Ladle into a chilly bowl and mounted the bowl within chilly water. Mix for a handful of minutes, and then often right until the sauce is chilly.
This sauce is wonderful for chilly or incredibly hot cornstarch pudding, bread pudding, chilly cupboard pudding, snow pudding, and many others. It will furthermore solution for a dessert. Fill custard eyeglasses with it, and provide the similar as comfortable custard; or consist of the eyeglasses two−thirds comprehensive, and heap up with whipped product.
One cupful of molasses, 2 cupfuls of sugar, one cupful of milk, one−fifty percent pound of chocolate, a piece of butter 50 percent the dimension of an egg. Boil the milk and molasses collectively, scrape the chocolate wonderful, and mixture with simply sufficient of the boiling milk and molasses to moisten; rub it properly comfortable, then, with the sugar, stir into the boiling liquid; include the butter, and boil 20 minutes. Consider as molasses sweet, and if it hardens, pour into a buttered dish. Slash the exact as nut sweet.
Merge collectively within a granite−ware saucepan 50 % a pint of sugar, fifty percent a pint of molasses, fifty percent a pint of thick product, one generous tablespoonful of butter, and 4 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. Position upon the fire and stir till the blend boils. Cook until eventually a several drops of it will harden if shed into ice−water; then pour into well−buttered pans, taking in the blend above three−fourths of an inch deep. Anytime virtually chilly, mark into squares. It will acquire practically an hour to boil this inside of a granite−ware pan, nevertheless not 50 percent consequently extended if cooked inside an iron frying−pan. Mix often whilst boiling. The caramels should be put in just a extremely chilly House to harden.
Combine 2 cupfuls of sugar, three−fourths of a cupful of milk or product, one generous tablespoonful of butter, and a few ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. House upon the fire and cook, stirring at times, until finally a minimal of the mix, anytime misplaced within just ice−water, will harden; then stir in just one−fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well−buttered pan, taking the mix concerning three−fourths of an inch deep. The moment almost chilly, mark it off inside of squares, and put in just a chilly stage to harden. People caramels are sugary and brittle, and can be intended within the most up-to-date weather conditions without having problems. If a deep granite−ware saucepan be employed for the boiling, it will choose practically an hour to cook the blend; still if with
an iron frying−pan, 20 or 30 minutes will suffice.
CHOCOLATE CREAMS, No. 1
Overcome the whites of 2 eggs to a rigid froth. Bit by bit overcome into this 2 cupfuls of confectioners' sugar. If the eggs be massive, it may perhaps choose a small added sugar. Taste with 50 % a teaspoonful of vanilla, and function nicely. At this time roll into small balls, and eliminate upon a a bit buttered platter. Make it possible for the balls stand for an hour or even more. Shave 5 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate and put into a minor bowl, which destination upon the fire within a saucepan that contains boiling water. Although the chocolate is melted,
just take the saucepan to the desk, and eliminate the creams into the chocolate one at a period, having them out with a fork and losing them carefully upon the
buttered dish. It will acquire 50 percent an hour or even further to harden the chocolate. CHOCOLATE CREAMS, No. 2
For All those creams you must create a fondant inside this course: put into a granite−ware saucepan one cupful of water and 2 of granulated sugar−−or a pound of loaf sugar. Mix until finally the sugar is approximately melted, then point upon the fire and warmth bit by bit, nevertheless do not stir the combination. Keep track of very carefully and observe each time it commences to boil. Any time the sugar is made up of been boiling for 10 minutes, consider up a tiny of it and eliminate in just ice−water. If it hardens ample to kind a gentle ball at the time rolled in between the thumb and finger, it is
cooked ample. Acquire the saucepan in opposition to the fire abruptly, and fixed within a neat, dry stage. At the time the syrup is as a result awesome that the finger can be saved in just it easily, pour it into a bowl, and stir with a picket spoon until eventually it results in being thick and white. Even though it commences to glance dry, and a tiny challenging, choose out the spoon, and do the job with the hand right up until the product is delicate and delicate. Style with a couple of drops of vanilla, and, soon after shaping, go over with chocolate, as directed inside the prior recipe.
Warning.−−Do not stir the syrup even though it is cooking, and be watchful not to jar or shake the saucepan.
Boil the sugar as directed for fondant inside of the recipe for Chocolate Creams, No. 2, nonetheless not Incredibly as a result long−−say over 11 minutes. The syrup, at the time established, ought to be far too comfortable to ball. While chilly, pour into a bowl, and battle
right until thick and creamy. If well boiled, it will not develop into thick plenty of to perform with the fingers.
Incorporate 6 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate melted inside a bowl. Ladle 50 percent of the creamed sugar into a further bowl, and, right after flavoring with a pair drops of vanilla, include to it more than one−3rd of the dissolved chocolate. Mix until eventually thick and as an alternative dry; then deliver into minimal cones, and get rid of upon a somewhat buttered platter. Put 50 % of the becoming creamed sugar within just a cup, and fixed within a saucepan made up of boiling water. Taste with vanilla, and stir more than the fire until eventually melted as a result a lot that it will pour versus the spoon. Acquire the saucepan to the desk and dip one−50 % the cones within, one at a season, particularly as the Chocolate Creams, No. 1, had been dipped in just the melted chocolate. If savored, a instant coating may perhaps be supplied the cones. Already put the remainder of the creamed sugar upon to soften, and include 2 tablespoonfuls of very hot water to it. Mix the remainder of the melted chocolate into this, and if as well thick to dip the sweet inside, insert very hot water, a several drops at a year, until eventually the combination is of the immediately regularity; then dip the unwind of the cones inside of this.
GENESEE BON−BONS
Deliver the product chocolate caramels, and attain them fairly organization via inserting the pan upon ice. Create the chocolate coating as directed for chocolate cones. Dip the caramels within just this and put upon a buttered dish.
Into a granite−ware saucepan put one ounce−−a few tablespoonfuls−−of Walter Baker & Co.'s Soluble Chocolate, and slowly but surely pour upon it 50 percent a pint of boiling water, stirring all the season. House upon the fire, and stir till all the chocolate is dissolved. Currently incorporate one pint of granulated sugar, and stir until finally it commences to boil. Cook for a few minutes extended, then stress and amazing. At the time neat, insert one tablespoonful of vanilla extract. Bottle, and maintain within just a
chilly spot.
Clean Beverages FOR Summer season
Put into a tumbler pertaining to 2 tablespoonfuls of harmed ice, 2 tablespoonfuls of chocolate syrup, a few tablespoonfuls of whipped product, one gill of milk, and fifty percent a gill of soda−water versus a syphon bottle, or Apollinaris water. Mix properly in advance of ingesting. A tablespoonful of vanilla ice−product is a beautiful addition. It is a mouth watering consume, even if the soda or Apollinaris water and ice−product be omitted. A plainer consume is developed as a result of combining the syrup, a gill and a 50 percent of milk, and the ice, shaking properly.
A Couple of Ideas In just Respect TO CHOCOLATE
The ideal style to incorporate to chocolate is vanilla; following to that, cinnamon. Over and above All those 2 variables one must hire superb warning, as it is Pretty simple to destroy the good natural and organic style of the bean. Chocolate absorbs odors quickly; that's why it need to be saved within just a normal, cute setting. As around 11 for each cent. of the chocolate bean is starch, chocolate and cocoa are of a a great deal
finer taste if boiled for a couple minutes. Lengthy boiling, Sad to say, ruins their style and texture.
Recipes Particularly Written as a result of Overlook Elizabeth Kevill Burr
(All dimensions really should be position.)
System FOR Developing A few GALLONS OF BREAKFAST COCOA
1/2 a pound of Walter Baker & Co.'s Cocoa,
1−1/2 gallons of water, warm,
1−1/2 gallons of milk, sizzling.
This ought to not be authorized to boil. Both create it inside of a heavy double−boiler, or a significant saucepan or kettle earlier mentioned water. Combination the cocoa with more than enough chilly water to deliver a paste, and be certain it is cost-free versus lumps. Warm jointly the
milk and water, and pour inside the cocoa; then cook at minimum an hour, stirring once in a while.
To one−3rd a cup of Baker's Cracked Cocoa (often named \"Cocoa Nibs\") retain the services of 3 cups of chilly water; cook bit by bit at minimum amount one hour−−the extended the far better. Then anxiety the liquid and incorporate one cup (or added if preferred) of milk, and provide amazingly incredibly hot. Do not permit the combination to boil right after milk consists of been additional.
One cake (1/2 a pound) of Walter Baker & Co.'s Vanilla Adorable Chocolate,
4 cups of boiling water, Pinch of salt,
4 cups of incredibly hot milk.
This really should be designed within a double−boiler. Put the chocolate, boiling water and salt within just higher section of the double−boiler. Mix and overcome with a wood spoon right until the chocolate is dissolved and comfortable. Insert the milk and as soon as very carefully scorching, worry, and provide with unsweetened whipped product. Further more cooking will boost it.
Line a pie plate with loaded pie crust, inserting upon an further gain of crust the identical as for custard pie. Fill with the chocolate filling generated when the soon after recipe. Roast within a sizzling oven right until crust is carried out; remove, and every time amazing, deal with with a meringue and brown fairly slowly but surely in just mild oven.
1 cup of milk, Pinch of salt,
2 stage tablespoonfuls of flour,
2 eggs (yolks),
5 tablespoonfuls of sugar (position),
1 teaspoonful of vanilla.
Put milk, salt and chocolate in just higher section of the double−boiler, and anytime incredibly hot and soft, stir within just the flour, which is made up of been blended with ample chilly milk to be skinny more than enough to pour into the scorching milk. Cook, stirring normally, until finally it thickens; then permit it cook 8 or 10 minutes. Combine the eggs and sugar collectively and pour the scorching blend higher than them, stirring very well; put back again inside double−boiler and cook, stirring consistently one second. Remove, and the moment amazing insert one teaspoonful of vanilla.
2 eggs (whites), Pinch of salt,
4 place tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Include salt to eggs and fight inside a superior shallow dish with fork or egg−whip right until rigid and flaky and dish can be grew to become upside down. Overcome in just the sugar gradually, then the vanilla, and combat till the dish can be became upside down.
6 tablespoonfuls of butter,
3/4 cup of sugar (scant),
1 egg,
1 tablespoonful of milk,
1 teaspoonful of vanilla or pinch of cinnamon,
1/8 teaspoonful of baking powder,
1−1/4 to 1−1/2 cups of sifted pastry flour.
Product the butter right up until smooth; incorporate the sugar slowly and gradually and overcome very well; insert the overwhelmed egg, milk and vanilla; blend appropriately. Sift cocoa, baking powder, and a pinch of salt with with regards to one−fifty percent cup of the flour; stir this into the
blend very first, then seek the services of the remainder of the flour, and even further if needed, to deliver a corporation dough that will not adhere to the arms. Mounted upon the ice to harden. Sprinkle the board with cocoa and a Pretty minor sugar. Seek the services of tiny areas of the dough at a season, throw it above the board to steer clear of sticking, roll
out slender, minimize within just strips relating to one−fifty percent inch huge and 3 inches lengthy. Point carefully inside of pan and bake within fairly scorching oven 3 or 4 minutes. Ideal treatment ought to be taken in just the baking to stop burning.
It is recommended to get the scraps just after each individual rolling, if comfortable, and established absent to harden, for be concerned of turning into within just far too considerably cocoa, therefore creating them sour.
The colder and tougher the dough is, the far better it can be treated; for this reason it can be intended the working day in advance of employing.
2 tablespoonfuls of chilly water,
3 tablespoonfuls of warm water,
1/2 a teaspoonful of vanilla,
Over 1−3/4 cups of confectioners' sugar.
Put the cocoa inside of a lower saucepan; incorporate the chilly water and stir until eventually nicely soft; then the very hot water, and cook for one or 2 minutes, include vanilla and a speck of salt, then stir within plenty of sugar to create it rigid adequate to spread very well. Fight till soft and shiny and no cost against lumps.
If way too thick, incorporate a small chilly water. If not thick more than enough, include a minor sugar. Hardly ever deliver a frosting consequently rigid that it will contain to be designed delicate with a moist knife. It is far better to allow for it operate to the aspects of the cake. For frosting aspects of the cake, deliver a minor stiffer.
This frosting by no means cracks as an egg frosting, however is difficult plenty of to slice effectively.
2 tablespoonfuls of butter,
1 cup of boiling water,
2 tablespoonfuls of flour,
4 tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Soften the butter inside of the saucepan; incorporate the flour and cocoa with each other and stir into the butter; incorporate slowly and gradually the incredibly hot water, stirring and overcoming every single season; cook till it thickens. Exactly just before serving, insert the sugar, vanilla and a pinch of salt, if demanded.
Employ the service of extra cocoa if appreciated much better. This sauce will be discovered top quality for cottage puddings, Dutch apple cakes, steamed apple puddings, and so forth.
1/2 a cup of butter,
3/4 a cup of milk,
1 cup of sugar,
3 eggs,
2 issue teaspoonfuls of baking powder,
1 teaspoonful of vanilla,
1−1/2 or 2 cups of sifted pastry flour.
Product the butter, stir inside of the sugar slowly but surely, increase the unbeaten eggs, and fight all with each other right until fairly creamy. Sift jointly one−50 % cup of the flour, the cocoa and baking powder; retain the services of this flour to start with, then substitute the milk and becoming flour, having more than enough to create blend rigid adequate to shed
in opposition to the spoon; include vanilla and fight right until rather delicate; then bake within just loaf within
reasonably sizzling oven thirty−5 or 40 minutes.
Checks for baking cake. It is baked ample once:
1. It shrinks versus the pan.
2. Touching it upon the ultimate, springs again.
3. No singing reliable.
1 cup of milk,
2 eggs (yolks),
2 tablespoonfuls of flour, Pinch of salt,
3 tablespoonfuls of sugar,
1/2 a teaspoonful of vanilla.
Put the milk inside the higher chapter of the double−boiler, and warm. Combine flour and cocoa with each other and melt within a very little chilly milk; mixture right until cost-free towards lumps. After the milk is warm, include the flour, and cook, stirring typically, 8 or 10 minutes. Battle yolks of eggs evenly; insert sugar and salt, and mixture effectively. While mix inside double−boiler incorporates cooked adequately, worry it more than the combination within the bowl. Put again inside double−boiler and make it possible for it to cook one or 2 minutes (stirring always), simply just ample to marginally thicken the eggs. Remove versus the stove, and Although neat incorporate vanilla and put within the serving−dish. Address with a meringue. Area dish upon a board, put inside the oven with the doorway open, and permit it to keep on being there for 10 or 15 minutes, and each time the meringue will not adhere to the arms, conclusion the doorway and enable it brown somewhat. This pudding can be consumed sizzling or chilly, however is substantially much better chilly. This will provide 4 folks generously.
Blanch the almonds by means of pouring boiling water upon them, and permit them stand 2 or 3 minutes. Roast them within oven. Dip them inside the immediately after recipe for chocolate coating, and shed upon paraffine paper.
1/2 pound cake of Walter Baker's Vanilla Cute Chocolate, 2 issue tablespoonfuls of butter,
2 tablespoonfuls of boiling water.
Put chocolate inside of low saucepan more than boiling water and after melted stir within butter and water. Combination very well. If found out to be far too thick, increase further more water; if also slender, further chocolate.
1 cup of boiling water, Pinch of salt,
1 sq. of chocolate,
1/2 a cup of sugar.
Cook all with each other slowly and gradually right up until it is the regularity of maple syrup, or thicker if most popular. Accurately ahead of serving, increase one teaspoonful of vanilla. This will maintain indefinitely, and can be reheated.
4 eggs,
1/4 a cup of sugar, Pinch of salt,
1/2 a cup of sifted pastry flour,
1 teaspoonful of vanilla.
Different yolks versus whites of eggs; overcome yolks in just a tiny bowl with the Dover egg−beater right up until amazingly thick; increase sugar, salt and vanilla, and battle yet again until eventually fairly thick. Sift cocoa and the flour alongside one another and stir incredibly evenly into the combination; fold inside the stiffly overwhelmed whites of the eggs, and bake within a loaf in just a delicate oven right until completed.
Do not butter the pan, nevertheless anytime cake is baked, invert the pan; and once interesting, remove the cake.
1 sq. of Baker's Chocolate, Pinch of salt,
5 tablespoonfuls of boiling water,
1 teaspoonful of vanilla,
In excess of a few cups of sifted confectioners' sugar.
Soften chocolate inside of bowl more than tea−kettle, increase water, salt and vanilla, and at the time delicate include the sugar, and warmth till exceptionally shiny. Create the frosting rigid ample to spread devoid of making use of a soaked knife. It will hold indefinitely.
5 point tablespoonfuls of butter,
1−1/4 cups of sugar,
3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk,
3−1/2 position teaspoonfuls of baking powder,
1−1/2 cups of sifted pastry flour.
Product the butter, increase sugar and chocolate, then the unbeaten eggs and vanilla, and fight with each other until eventually Pretty delicate. Sift the baking powder with one−fifty percent a cup of the flour, and hire initially; then alternative the milk and the becoming flour, and create the blend rigid adequate to shed against the spoon. Overcome until eventually Pretty gentle and bake inside loaf within delicate oven. For checks check out Cocoa Cake recipe upon site 25.
1 quart of milk, Pinch of salt,
3 point tablespoonfuls of flour,
1 can of sweetened condensed milk,
3 eggs,
6 issue tablespoonfuls of sugar,
3 teaspoonfuls of vanilla.
Put milk, salt and chocolate inside of double−boiler, and Even though milk is scorching and chocolate consists of melted, stir inside of the flour, by now put together inside a small chilly milk. Cook 10 minutes, then pour this around the condensed milk, eggs and sugar merged with each other; cook all over again for 4 minutes, stirring. Pressure, and Whilst awesome insert vanilla, and freeze.
1 cup of milk,
2 place tablespoonfuls of cornstarch,
2 eggs (yolks),
6 stage tablespoonfuls of sugar,
2 teaspoonfuls of vanilla,
5 eggs (whites).
Put milk, chocolate and salt in just double−boiler; mixture cornstarch inside of a lower sum of chilly milk, and stir into the scorching milk every time the chocolate consists of been melted; stir right until soft, then cook 12 minutes. Incorporate jointly the yolks of the eggs and sugar, then pour the sizzling combination around it; cook back again one or 2 minutes, stirring. Though Pretty chilly, particularly right before serving, include the vanilla and fold in just the stiffly overwhelmed whites of the eggs. Pile frivolously within a glass dish and provide with girl palms. A meringue can be generated of the whites of the eggs and sugar, then folded within just the chocolate combination, however it does not stand as extensive.
6 point tablespoonfuls of butter,
1 cup of granulated sugar,
3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk.
3 position teaspoonfuls of baking powder, around one and three−quarter cups of sifted flour, or flour plenty of to create blend rigid adequate to lose in opposition to the spoon. Combine inside of the purchase offered. Ebook one−3rd of this blend and insert to it 4 place tablespoonfuls of Baker's Cocoa and to the other one cup of shredded cocoanut. Roast thirty−5 or 40 minutes in accordance to sizing and condition of pan.
This is the identical as the Cocoa Marble Cake. Incorporate to one−3rd of the blend one and one−50 % squares of Baker's Chocolate within desired destination of the cocoa, and one cup of chopped walnuts to the other aspect within just Area of the shredded cocoanut.
1 pint of boiling water,
1/3 a bundle of gelatine,
2 pinches of salt,
2 place tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Put the water, salt and chocolate within just a saucepan. Cook, stirring until finally the chocolate melts, then make it possible for it boil for 3 or 5 minutes. Melt the gelatine within a small chilly water and pour the boiling mix higher than it. Mix right until dissolved, then increase sugar and vanilla. Ladle into a mold and established apart to harden, provide with product and powdered sugar or sweetened whipped
product.
4 place tablespoonfuls of butter,
2 eggs,
1 cup of sugar,
3/4 a cup of milk.
2 position teaspoonfuls of baking powder, one and three−quarter cups of sifted flour or ample to deliver combination rigid plenty of to lose versus the spoon. Roast within buttered gem pans inside of fairly scorching oven twenty−3 or twenty−5 minutes. If the cake springs again once urgent a finger upon the best, it reveals that it is baked adequate. To create a cocoa cottage pudding increase to the about rule 6 stage tablespoonfuls of cocoa. Provide with a vanilla sauce.
2 point tablespoonfuls of butter,
1 cup of boiling water,
2 point tablespoonfuls of flour,
4 stage tablespoonfuls of sugar, Pinch of salt,
1 teaspoonful of vanilla.
Soften butter within saucepan, increase flour and salt and incorporate right until tender; include gradually the boiling water, stirring and conquering perfectly. Insert sugar and milk.
1 cup of milk,
1 pinch of salt,
3 place tablespoonfuls of flour, softened within a small chilly milk. 2 stage tablespoonfuls of butter,
4 issue tablespoonfuls of sugar, Yolks of 4 eggs,
1 teaspoonful of vanilla,
1 cup of shredded cocoanut, Whites of 4 eggs.
Warm milk, increase salt and flour and cook 10 minutes the moment it is made up of thickened. Combine with each other, butter, sugar and yolks of eggs. Ladle scorching combination more than,
stirring properly and preset apart to neat. Increase vanilla and cocoanut. At last fold inside the stiffly crushed whites of the eggs. Roast inside of buttered pan, within just mild oven right until corporation. Provide sizzling with Chocolate Sauce.
2 issue tablespoonfuls of butter,
1 position tablespoonful of flour, Pinch of salt,
1 cup of boiling water,
1 sq. of Baker's Chocolate,
4 issue tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Soften butter inside of saucepan, increase dry flour and salt and blend until finally gentle, then insert gradually the sizzling water, conquering nicely. Incorporate the sq. of chocolate and sugar and stir until eventually melted. Increase vanilla, simply just right before serving.
2 cups or 1 pint of sifted flour,
3 place teaspoonfuls of baking powder,
1/2 a teaspoonful of salt,
2 issue tablespoonfuls of sugar,
2 position tablespoonfuls of butter or lard,
2/3 a cup of milk or more than enough to deliver a corporation nevertheless not a rigid dough.
Sift all the dry elements alongside one another, rub within just the butter with the pointers of the arms. Mix inside the expected quantity of milk. Switch out upon marginally floured board, roll or pat out the most popular thickness, desired destination stop alongside one another within pan and bake inside of exceptionally scorching oven 10 or 15 minutes.
[Case in point: COCOA FUDGE.]
1/2 a cup of milk,
3 place tablespoonfuls of butter,
2−1/2 cups of powdered sugar,
1 teaspoonful of vanilla.
Merge all elements with each other nevertheless vanilla; cook, stirring persistently, right up until it starts off to boil, then cook gradually, stirring often, 8 or 10 minutes, or until eventually it can make a business ball While lost inside of chilly water. Though cooked plenty of, increase the vanilla and combat right until it seems to be which includes amazingly chilly molasses within wintertime. Ladle into a buttered pan; each time business, minimize within just squares. Wonderful treatment should really be taken not to overcome far too significantly, mainly because it can't be poured into the pan, and will not comprise a gloss upon final.
Overlook M.E. Robinson's Recipes
1 ounce or sq. of Baker's Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.
Desired destination the chocolate, sugar and salt inside of the agate chocolate−pot or saucepan, include the boiling water and boil a few minutes, stirring the moment or two times, as the chocolate is not grated. Incorporate the milk and let it period to warm, getting
mindful not to boil the milk, and maintain it carefully protected, as this stops the scum in opposition to forming. Though organized to provide convert within just chocolate−pitcher and
overcome with Dover egg−beater until eventually mild and foamy.
One egg, one−fifty percent a cup of sugar, one−fifty percent a cup of milk, one−quarter teaspoonful of salt, one−quarter teaspoonful of cinnamon extract
(Burnett's), 2 cups of flour, one−quarter cup of Baker's Breakfast Cocoa, 2 teaspoonfuls of baking powder. Mixture inside the get specified, sifting the baking powder and cocoa with the flour. Roll to one−3rd an inch inside thickness, slash and fry.
3 eggs,
1−1/2 cups of sugar,
1/2 a cup of chilly water,
1 teaspoonful of vanilla,
1−3/4 cups of flour,
2 teaspoonfuls of baking powder,
1 teaspoonful of cinnamon.
Overcome yolks of eggs gentle, insert water, vanilla and sugar; combat yet again correctly; then insert the flour, with which the baking powder, cocoa and cinnamon contain been sifted. Fold in just the stiffly overwhelmed whites of the eggs. Roast inside of a as an alternative simple oven for twenty−5 or 30 minutes.
1/3 a cup of butter,
1 cup of sugar,
1 egg,
1/2 a cup of milk,
1 teaspoonful of vanilla,
2 cups of flour,
2 teaspoonfuls of baking powder,
3 tablespoonfuls of Baker's Cocoa.
Product the butter, increase","url":"https://recipe.bluelayer.org/recipe/10329/chocolate-meringue-pudding"},{"id":"10328","title":"CHOCOLATE, VIENNA Design","ingredients":"Hire 4 ounces of Walter Baker & Co.'s Vanilla Chocolate, one quart of milk, a few tablespoonfuls of sizzling water, and one tablespoonful of sugar.","directions":"Slice the chocolate inside of wonderful bits. Place the milk upon the stove within the double−boiler, and While it consists of been heated to the boiling truth, put the chocolate, sugar and water inside a tiny iron or granite−ware pan, and stir around a sizzling fire until eventually soft and shiny. Whisk this mix into the very hot milk, and fight properly with a whisk. Provide at at the time, placing a tablespoonful of whipped product within just each and every cup and then filling up with the chocolate.
The simple chocolate might be employed as an alternative of the vanilla, yet within that scenario seek the services of a teaspoonful of vanilla extract and a few generous tablespoonfuls of sugar alternatively of one.
Walter Baker & Co.'s Breakfast Cocoa is powdered consequently high-quality that it can be dissolved by way of pouring boiling water upon it. For this rationale it is at times written at the desk. A minimal teaspoonful of the powder is put inside the cup with a teaspoonful of sugar; upon this is poured two−thirds of a cup of boiling water, and milk or product is additional to healthy the patient style. This is Quite hassle-free; however cocoa is not almost consequently optimistic as soon as composed inside of this trend
as any time it is boiled.
For 6 cupfuls of cocoa employ 2 tablespoonfuls of the powder, 2 tablespoonfuls of sugar, fifty percent a pint of boiling water, and a pint and a 50 % of milk. Place the milk upon the stove in just the double−boiler. Place the cocoa and sugar in just a saucepan, and slowly and gradually pour the incredibly hot water on them, stirring
all the year. Spot the saucepan upon the fire and stir until eventually the contents boil. Permit this mix boil for 5 minutes; then increase the boiling milk and provide.
A gill of product is a superb addition to this cocoa.
Scalded milk could be employed within just Room of boiled milk, if chosen. For
flavoring, a handful of grains of salt and fifty percent a teaspoonful of vanilla extract may well be extra.
Battle 50 percent a cupful of butter to a product, and bit by bit battle into it one cupful of sugar. Each time this is mild, battle within fifty percent a cupful of milk, a tiny at a period, and one teaspoonful of vanilla. Overcome the whites of 6 eggs to a rigid froth. Incorporate 50 percent a teaspoonful of baking powder with 2 scant cupfuls of sifted flour. Whisk the flour and whites of eggs alternately into the combination. Comprise a few deep tin plates nicely buttered, and spread two−thirds of the batter inside 2 of them.
Into the becoming batter stir one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, melted, and spread this batter inside of the 3rd plate. Bake the cakes within just a mild oven for concerning 20 minutes. Place a layer of white
cake upon a significant plate, and spread with white icing. Place the dim cake upon this, and additionally spread with white icing. Upon this put the 3rd cake. Spread with chocolate icing.
TO Create THE ICING. Place into a granite−ware saucepan 2 gills of sugar and one of water, and boil carefully until finally bubbles start off to arrive versus the bottom−−say, with regards to 5 minutes. Choose versus the fire all of a sudden. Do not stir or shake the sugar though it is cooking. Pour the very hot syrup within a skinny movement into the whites of 2 eggs that include been overwhelmed to a rigid froth, conquering the mix all the year. Move forward to fight till the icing is thick. Style with one teaspoonful of vanilla. Hire two−thirds of this as a white icing, and to the getting 3rd include one ounce of melted chocolate. To
soften the chocolate, shave it fantastic and put in just a cup, which is then to be put inside a pan of boiling water.
For 2 sheets of cake, employ the service of 3 ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate, a few eggs, one cupful and three−fourths of sifted pastry
flour, one cupful and three−fourths of sugar, 50 % a cupful of butter, 50 % a cupful of milk, 50 percent a teaspoonful of vanilla extract, one teaspoonful and a 50 percent of baking powder.
Grate the chocolate. Fight the butter to a product, and bit by bit combat within just the sugar. Combat within the milk and vanilla, then the eggs (now very well crushed),
upcoming the chocolate, and inevitably the flour, within which the baking powder really should be blended. Pour into 2 very well buttered shallow cake pans. Bake for twenty−5 minutes within a gentle oven. Frost or not, as you which include.
Place one ounce of Walter Baker & Co.'s Chocolate and one tablespoonful of butter inside a cup, and fastened this in just a pan of boiling water. Combat to a product fifty percent a cupful of butter and one cupful of sugar. Slowly combat within just fifty percent a cupful of milk. At the moment increase the whites of 6 eggs overwhelmed to a rigid froth, one teaspoonful of vanilla, and a cupful and a 50 % of sifted flour, inside which is merged one teaspoonful of baking powder. Place more than one−3rd of this blend into one more bowl, and stir the melted butter and chocolate into it. Reduce the white−and−brown mix inside spoonfuls into a perfectly buttered deep cake pan, and bake in just a mild oven for concerning forty−5 minutes; or, the cake can be baked within just a sheet and iced with a chocolate or white icing.
Overcome to a product a generous 50 percent cupful of butter, and little by little combat into this one cupful of sugar. Increase one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, melted; far too 2 unbeaten eggs. Combat vigorously for 5 minutes; then stir within just 50 percent a cupful of milk, and last but not least, one cupful and a 50 percent of flour, with which contains been put together one generous teaspoonful of baking powder. Style with one teaspoonful of vanilla. Pour into a buttered, shallow cake pan, and bake for 50 % an hour inside of a gentle oven. Whenever awesome, spread with glacé frosting.
GLACÉ FROSTING. Place 50 % a cupful of sugar and 3 tablespoonfuls of water within a tiny saucepan. Whisk higher than the fire right up until the sugar is approximately melted.
Acquire the spoon in opposition to the pan ahead of the sugar very starts to boil, mainly because it would wreck the icing if the syrup ended up stirred the moment it starts off to boil. Right after boiling carefully for 4 minutes, incorporate 50 % a teaspoonful of vanilla extract,
still do not stir; then fastened absent to great. Although the syrup is regarding blood heat, overcome it with a picket spoon right until thick and white. At this time put the saucepan in just an additional with boiling water, and stir until finally the icing is skinny sufficient to pour. Spread instantly upon the cake.
As soon as creating a glacé frosting, dissolve one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate inside of a cup, and put it with the frosting, introducing in addition a tablespoonful of boiling water.
Protect 3 heavy baking pans with paper that includes been perfectly oiled with washed butter. In excess of Individuals dredge powdered sugar. Soften inside of a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate. Independent the whites and yolks of 4 eggs. Include to the yolks a generous 50 % cupful of powdered sugar, and overcome right until gentle and enterprise. Insert the melted chocolate, and fight a handful of minutes extended. Battle the whites of the eggs to a rigid, dry froth.
Evaluate out three−fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour ought to be reduce inside as evenly as probable, and with Really small stirring. Reduce the combination within teaspoonfuls upon the buttered paper. Sprinkle powdered sugar above the cakes, and bake inside of a gradual oven for more than 14 or 15 minutes. The blend can be formed which include woman palms, if favored.
Grate 4 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and combine with it 2 tablespoonfuls of flour and one−fourth of a teaspoonful each individual of cinnamon, cloves and baking powder. Different 6 eggs. Increase one cupful of powdered sugar to the yolks, and combat till unbelievably mild; then insert the grated yellow rind and the juice of fifty percent a lemon, and fight 5 minutes
for a longer time. At present increase the dry blend, and with a spoon flippantly reduce within the whites, which are initial to be overwhelmed to a rigid froth. Pour the combination into buttered shallow pans, ingesting it around 50 percent an inch thick. Bake inside of a mild oven
for fifty percent an hour. Once the cake is interesting, spread a slender layer of currant jelly around one sheet, and location the other sheet upon this. Ice with vanilla icing; and whenever this hardens, minimize inside squares. It is especially awesome to provide with ice−product.
Employ 2 eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of chilly water, one tablespoonful of lemon juice, one teaspoonful of baking powder, one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, fifty percent a tumbler of any sort of jelly, and chocolate icing the similar as for éclairs.
Individual the eggs, and overcome the yolks and sugar with each other until finally mild. Overcome the whites until finally light-weight, and then fight them with yolks and sugar and grated chocolate. Subsequent fight inside of the lemon juice and water, and ultimately the flour, in just which the baking powder need to be put together. Overcome for a few minutes, and then pour the batter into 2 pans, and bake in just a gentle oven for regarding 18 minutes. Though finished, spread one sheet of cake with the jelly, and force the other sheet above it; and anytime chilly, reduce into small squares and triangular components. Adhere a picket toothpick into just about every of this sort of areas and
dip each individual one into the scorching icing, later getting rid of the toothpick, of study course.
Into a granite−ware saucepan put 50 percent a pint of milk, 2 well−rounded tablespoonfuls of butter, and one tablespoonful of sugar, and destination upon the stove. Every time this boils up, insert fifty percent a pint of sifted flour, and cook for 2 minutes, overcoming properly with a picket spoon. It will be comfortable and velvety at the conclude of that season. Preset absent to amazing; and after neat, combat in just 4 eggs, one at a season. Battle vigorously for over 15 minutes. Try out a very low little bit of
the paste in just the oven; and if it rises inside of the kind of a hollow ball, the paste is
overwhelmed sufficient; while, if it does not, overcome a tiny for a longer period. Incorporate tin sheets
or shallow pans a little bit buttered. Contain geared up, additionally, a tapering tin tube, with the lesser opening concerning three−quarters of an inch within just diameter. Position this inside of the very low close of a conical cotton pastry bag. Place the blend within just the bag, and force out upon buttered pans, using every éclair just about a few inches extended. There really should be 18, and they should really be at bare minimum 2 inches aside, as
they swell inside of cooking. Bake within a fairly very hot oven for around twenty−5 minutes. Just take against the oven, and though they are however scorching coat them with chocolate. Any time chilly, slash open upon the facet, and fill with both of the immediately after talked about arrangements:−−
FILLING NO. 1.−−Combine within just a bowl 50 % a pint of wealthy product, one teaspoonful of vanilla, and 4 tablespoonfuls of sugar. House the bowl inside of a pan of ice−water, and battle the product right until light-weight and corporation, applying possibly an egg−beater or a whisk.
FILLING NO. 2.−−Place 50 % a pint of milk into a double−boiler, and desired destination upon the fire. Battle jointly right up until fairly light-weight one place tablespoonful of flour, fifty percent a cupful of sugar, and one egg. At the time the milk boils, stir in just this blend. Increase one−8th of a teaspoonful of salt, and cook for 15 minutes, stirring once in a while. While chilly, taste with one teaspoonful of vanilla.
ICING FOR ÉCLAIRS.−−Place within just a low granite−ware pan 50 percent a pint of sugar and 5 tablespoonfuls of chilly water. Whisk till the sugar is partly melted, and then House upon the stove, stirring for 50 percent a instant. Just take out the spoon, and look at the sugar seriously. As before long as it boils, get all of a sudden against the fire and pour on a meat−platter. Enable this stand for 8 minutes. Meantime, shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it upon the fire within just a pan of boiling water. At the stop of 8 minutes stir the sugar with a wood spoon until finally it commences to develop white and to thicken. Increase the melted chocolate out of the blue, and move forward stirring until finally the combination is thick. Place it in just a very low saucepan, and Area upon the fire within one more pan of very hot water. Whisk until finally consequently delicate that it will pour freely. Adhere a skewer into the facet of an éclair, and dip the supreme within just the incredibly hot chocolate. Point upon a plate, and commence until finally all the éclairs are \"glacéd.\" They will dry instantly. Do not stir the sugar at the time the to start with 50 percent moment, and
do not scrape the sugar versus the saucepan into the platter. All the recommendations need to be strictly adopted.
Overcome to a product 50 % a cupful of butter and one tablespoonful of lard. Slowly fight into this one cupful of sugar; then incorporate one−fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, melted. Already incorporate one
well−overwhelmed egg, and fifty percent a teaspoonful of soda dissolved inside of 2 tablespoonfuls of milk. Whisk inside above 2 cupfuls and a 50 percent of flour. Roll slim, and, reducing within spherical cakes, bake within a alternatively straightforward oven. The magic formula of creating optimistic cookies is the seek the services of of as small flour as will suffice.
Merge inside of a significant bowl one cupful of molasses, 50 % a cupful of bitter milk or product, one teaspoonful of ginger, one of cinnamon, 50 percent a teaspoonful of salt. Dissolve one teaspoonful of soda inside of a teaspoonful of chilly water; increase this and 2 tablespoonfuls of melted butter to the combination. At the moment stir inside of 2 cupfuls of sifted flour, and inevitably increase 2 ounces of Walter Baker & Co.'s Chocolate and one tablespoonful of butter, melted alongside one another. Pour the blend into a few well−buttered, deep tin plates, and bake within just a reasonably incredibly hot oven for above 20 minutes.
Crack the white of one high egg into a bowl, and slowly battle into it one cupful of confectioners' sugar. Battle for a few minutes, increase 50 percent a teaspoonful of vanilla extract, and spread thinly upon the cakes.
Deliver a vanilla icing, and incorporate one tablespoonful of chilly water to it. Scrape wonderful one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it within a reduced iron or granite−ware saucepan, with 2 tablespoonfuls of
confectioners' sugar and one tablespoonful of scorching water. Whisk in excess of a sizzling fire right up until gentle and shiny, then insert yet another tablespoonful of warm water. Whisk the dissolved chocolate into the vanilla icing.
Shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, and put the cup into a pan of boiling water. Deliver a paste the very same as for éclairs, help save that rather of one tablespoonful of sugar a few should really be made use of.
As shortly as the paste is cooked, battle inside the melted chocolate. Each time chilly, incorporate the eggs, and overcome right up until mild. Lose this batter upon frivolously buttered pans
in just spherical cakes, consuming more than a dessertspoonful in just every cake. Bake for over 20 minutes in just a reasonably very hot oven. Provide possibly warm or chilly, with whipped product composed the exact as for Filling No. 1 for éclairs. Heap the product within just the middle of a flat dish, and prepare the profiteroles close to it.
For with regards to 2 quarts and a 50 percent of product employ the service of a pint and a fifty percent of milk, a quart of skinny product, 2 cupfuls of sugar, 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, 2 eggs, and 2 heaping tablespoonfuls of flour.
Place the milk upon to boil within a double−boiler. Place the flour and one cupful of the sugar inside of a bowl; include the eggs, and overcome the combination until eventually light-weight. Whisk this into the boiling milk, and cook for 20 minutes, stirring once in a while.
Scrape the chocolate, and put it within just a minimal saucepan. Incorporate 4
tablespoonfuls of sugar (which should really be taken towards the moment cupful) and 2 tablespoonfuls of very hot water. Whisk around a very hot fire until finally gentle and
shiny. Increase this to the cooking blend.
While the planning contains cooked for 20 minutes, choose it versus the fire and include the remainder of the sugar and the product, which ought to be
slowly and gradually overwhelmed into the incredibly hot blend. Mounted absent to neat, and While chilly, freeze.
Combat to a product 50 % a cupful of butter and a cupful and a quarter of powdered sugar. Incorporate 2 well−crushed eggs, 2 tablespoonfuls of wine, 50 % a cupful of milk, and a cupful and a 50 % of sifted flour, with which consists of been blended a teaspoonful and a 50 percent of baking powder. Bake this within just 4 well−buttered, deep, tin plates for relating to 15 minutes inside a mild oven.
Place 50 percent a pint of milk in just the double−boiler, and upon the fire. Fight jointly the yolks of 2 eggs, a few tablespoonfuls of powdered sugar, and a issue tablespoonful of flour. Whisk this combination into the boiling milk, conquering nicely. Increase one−6th of a teaspoonful of salt, and cook for 15 minutes, stirring generally. Once cooked, style with 50 % a teaspoonful of vanilla extract. Place 2 of the cakes upon 2 hefty plates, spread the product about
them, and lay the other 2 cakes upon ultimate. Fight the whites of the 2 eggs to a rigid froth, and then overcome into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it inside a tiny pan with 2 tablespoonfuls of sugar and one tablespoonful of boiling water. Whisk higher than a sizzling fire right up until comfortable and shiny. Currently insert 3 tablespoonfuls of product or milk, and stir into the crushed egg and sugar. Spread upon the pies and fixed absent for a couple of several hours.
Place a three−quart mildew inside of a wood pail, 1st lining the backside with high-quality ice and a slender layer of coarse salt. Pack the House involving the mildew and
the pail solidly with great ice and coarse salt, employing 2 quarts of salt and ice sufficient to fill the Room. Whip one quart of product, and drain it inside a sieve. Whip all over again all the product that drains all through. Place in just a tiny pan one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, 3 tablespoonfuls of sugar and one of boiling water, and stir previously mentioned a incredibly hot fire until finally soft and shiny. Insert a few tablespoonfuls of product. Sprinkle a cupful of powdered sugar around the whipped product. Pour the chocolate inside a slender movement into the
product, and stir carefully till nicely combined. Wipe out the chilled mildew, and
transform the product into it. Go over, and then destination a very little ice flippantly upon supreme. Soaked a piece of carpet in just water, and deal with the final of the pail. Fastened absent for 3 or 4 several hours; then just take the mold in opposition to the ice, dip it inside of chilly water, wipe, and then switch the mousse out upon a flat dish.
Soak a quarter of a deal of gelatine within one−3rd of a cupful of chilly water for 2 hrs. Whip one pint of product to a froth, and put it in just a bowl, which ought to be put within a pan of ice−water. Place 50 % an ounce of shaved chocolate inside a very little pan with 2 tablespoonfuls of sugar and one of
boiling water, and stir more than the sizzling fire until finally delicate and shiny. Incorporate to this a gill of warm milk and the damp gelatine, and stir right up until the gelatine is dissolved. Sprinkle a generous 50 % cupful of powdered sugar previously mentioned the product. At this time include the chocolate and gelatine combination, and stir carefully right until it starts to thicken. Line a quart charlotte−mold with girl palms, and the moment the product is as a result thick that it will precisely pour, transform it carefully into the mold.
Desired destination the charlotte within just a chilly issue for an hour or added, and, at serving year, transform out upon a flat dish.
For one huge mildew of product, hire 50 percent a bundle of gelatine, one gill of milk, 2 quarts of whipped product, one gill of sugar, and 2 and a fifty percent ounces of Walter Baker & Co.'s Chocolate.
Soak the gelatine inside of chilly water for 2 hrs. Whip and drain the product, scrape the chocolate, and put the milk upon to boil. Place the chocolate, 2 tablespoonfuls of sugar and one of incredibly hot water inside of a tiny saucepan, and stir upon a sizzling fire right until soft and shiny. Whisk this into the incredibly hot milk. At present include the wet gelatine and the remainder of the sugar. Stress this mix into a basin that will preserve 2 quarts or further more. Spot the basin within a pan of ice−water, and stir right until chilly, the moment it will start to thicken. Out of the blue start to stir within just the whipped product, introducing 50 % the total at to start with. After all the product contains been additional, dip the mildew in just chilly water and change the product into
it. Vacation spot inside the ice−upper body for an hour or even further.
At serving−year dip the mold in just tepid water. Look at that the product will arrive against the aspects of the mold, and change out upon a flat dish. Provide with whipped product.
Soak a box of gelatine in just fifty percent a pint of chilly water for 2 several hours. Place one quart of milk within just the double−boiler, and desired destination upon the fire. Shave 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in just a minimal pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk in excess of a warm fire till comfortable and shiny, and then stir into the incredibly hot milk. Fight the yolks of 5 eggs with 50 % a cupful of sugar. Insert to the gelatine, and stir the mix into the very hot milk. Cook a few minutes for a longer period, stirring all the even though. Upon using in opposition to the fire, include 2 teaspoonfuls of vanilla and 50 % a saltspoonful of salt. Stress, and pour into moulds that incorporate been rinsed in just chilly water. Established absent to harden, and provide with sugar and product.
Place one quart of milk inside the double−boiler, and stage upon the fire. Sprinkle into it one stage tablespoonful of sea−moss farina. Deal with, and cook right until the blend appears to be white, stirring normally. It will choose over 20 minutes. Whilst the milk and farina are cooking, shave 2 ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, and put it into a minor pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk more than a warm fire until finally soft and shiny, then stir into the cooked combination. Incorporate a saltspoonful of salt and a teaspoonful of vanilla. Tension, and flip into a mold that consists of been rinsed in just chilly water. Mounted the mildew in just a chilly stage, and do not disturb it until finally the blanc−mange is chilly and enterprise. Provide with sugar and product.
Retain the services of one quart of milk, 7 eggs, 50 % a pint of sugar, one ounce of Walter
Baker & Co.'s Premium No. 1 Chocolate, fifty percent a teaspoonful of salt. Place the
milk upon the fire in just the double−boiler. Shave the chocolate, and put it inside a very low pan with 3 tablespoonfuls of the sugar and one of boiling water.
Whisk in excess of a incredibly hot fire right up until gentle and shiny; then stir into the incredibly hot milk, and acquire the milk versus the fire to awesome.
Place 3 tablespoonfuls of sugar into a charlotte−mildew that will preserve a minor far more than a quart, and Space upon the stove. While the sugar melts and commences to smoke, movement the mold spherical and spherical, to coat it with the burnt sugar, then location upon the desk. Combat jointly the remainder of the sugar, the eggs, and the salt. Include the chilly milk and chocolate to the combination, and right after straining into the charlotte−mold, location in just a deep pan, with adequate tepid water to appear just about to the supreme of the mold. Bake within a gentle oven right up until company in just the centre. Look at the product as a result of jogging a knife all through the centre. If company and comfortable, it is carried out. It will consider 40 or forty−5 minutes to cook. Each time icy−chilly, transform upon a flat dish. Provide with whipped product that contains been flavored with sugar and vanilla.
For 5 tiny custards employ one pint of milk, 2 eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one−fourth of a teaspoonful of salt, and a piece of adhere cinnamon around an inch very long.
Place the cinnamon and milk in just the double−boiler, desired destination upon the fire and cook for 10 minutes. Shave the chocolate, and put it in just a very little pan with 3 tablespoonfuls of sugar and one of boiling water. Whisk this earlier mentioned a incredibly hot fire until eventually gentle and shiny, and then stir it into the sizzling milk, at the time which choose the liquid mix in opposition to the fire and interesting.
Overcome jointly with a spoon the eggs, salt and 2 tablespoonfuls of the sugar. Increase the cooled milk and anxiety. Pour the combination into the cups, which position in just a deep pan. Pour into the pan adequate tepid water to occur approximately to the supreme of the cups. Bake within just a mild oven until eventually corporation inside of the heart. It will consider relating to fifty percent an hour. Verify through operating a knife throughout the heart. If the custard is milky, it is not carried out. Provide Quite chilly.
Fifty percent a pint of milk, 2 ounces of Walter Baker & Co.'s Chocolate, a few tablespoonfuls of sugar, one rounding tablespoonful of butter, 2 tablespoonfuls of flour, 4 eggs.
Place the milk within the double−boiler, and level upon the fire. Battle the butter to a gentle product, and combat the flour into it. Slowly and gradually pour the incredibly hot milk upon this, stirring all the period. Return to the fire and cook for 6 minutes. Place the shaved chocolate, sugar, and 2 tablespoonfuls of water inside of a reduced pan earlier mentioned a warm fire, and stir till delicate and shiny. Whisk this into the mix in just the double−boiler. Just take against the fire and insert the yolks of the eggs, properly crushed; then fastened absent to awesome. After great incorporate the whites of the eggs, overwhelmed to a rigid froth. Pour the batter into a well−buttered earthen dish that will continue to keep more than a quart, and cook in just a gentle oven for twenty−2 minutes. Provide automatically with vanilla product sauce.
E-book one gill of milk against a quart, and put the remainder upon the fire within a double−boiler. Mixture a few tablespoonfuls of cornstarch with the chilly milk. Fight 2 eggs with 50 % a cupful of powdered sugar and fifty percent a teaspoonful of salt. Incorporate this to the cornstarch and milk, and stir into the boiling milk, overcoming nicely for a instant. Shave wonderful 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a very low pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk earlier mentioned a very hot fire right until tender and shiny; then combat into the incredibly hot pudding. Cook the pudding inside all 10 minutes, counting against the year the eggs and cornstarch are excess. Provide chilly with powdered sugar and product. This pudding can be poured although scorching into small cups which comprise been rinsed within chilly water. At serving period switch out upon a flat dish, developing a circle, and fill the centre of the dish with whipped product flavored with sugar and vanilla.
The eggs could be omitted, inside which scenario employ the service of one far more tablespoonful of cornstarch.
Unique variation: V1369","url":"https://recipe.bluelayer.org/recipe/10328/chocolate-vienna-design"},{"id":"8540","title":"Small CHOCOLATE CUPCAKES","ingredients":"- 1/4 c. butter
- 1 c. sugar
- 1/2 c. milk
- 2 eggs
- 2 sq. melted chocolate
- 1 c. pastry flour (Wondra)
- 1 tsp. baking powder
- 1 tsp. vanilla","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Product butter. Insert sugar slowly but surely, then the overwhelmed egg yolks. Soften chocolate and insert flour and baking powder sifted jointly, alternating with milk. Incorpora
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8540/small-chocolate-cupcakes"},{"id":"8352","title":"MUSHROOM PHYLLO TARTS","ingredients":"- 3/4 c. dairy bitter product
- 1 (3 oz.) pkg. product cheese, softened
- 1/4 c. dry bread crumbs
- 1 tbsp. dried dill weed
- 1/2 tsp. salt
- 1-2 tbsp. lemon juice
- 1 (4.5 oz.) jar Green Big sliced mushrooms, weary
- 1 garlic clove, minced
- 1/2 c. butter or margarine
- 8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
- 1 (4.5 oz.) jar Green Large full mushrooms, worn out","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Warmth oven to 350 concentrations. Inside of very low bowl, incorporate bitter product, product cheese, bread crumbs, dill weed, salt and lemon juice; combination very well. Stir w
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8352/mushroom-phyllo-tarts"},{"id":"8350","title":"York Peppermint Patties","ingredients":"- 1 Deal (2ˆ’1/4 teaspoons) fast paced Dry yeast
- 1/4 Cup As well as 1/2 teaspoon sugar
- 1/4 Cup Very hot water
- 1 Cup Moreover 2 Tablespoons milk
- 4 Tablespoon (1/2 adhere) butter or Margarine
- 1/2 Teaspoon Vanilla extract
- 1/8 Teaspoon Flooring mace
- 1/8 Teaspoon Floor cinnamon
- 1/8 Teaspoon Floor nutmeg
- 1 Egg, flippantly overwhelmed
- 3 3/4 Cup Allˆ’cause flour
- 2 Tablespoon Butter, melted, for glazing
- 1ˆ’1/2 to 2 hrs. Punch the dough down and knead a handful of strokes. Include and enable the dough to double in just dimensions back, 30 to 45 minutes. Punch the dough down and convert it out on to a frivolously floured appear or pastry fabric. Knead","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: The technique for producing Zwieback is relatively substitute towards that for utmost other crackers. \"Zwieback\" suggests \"two times baked.\" Initial you bake a yeast bread, aromatically flavored with nutmeg, cinnamon, va.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8350/york-peppermint-patties"},{"id":"8041","title":"Create the filling:","ingredients":"- 4. Inside a significant medium saucepan in excess of mediumˆ’higher warm, deliver the product to a boil. Incorporate the white chocolate and remove versus warmth. enable the
- 5. Go the filling to a pastry bag equipped with a 3/8ˆ’inch simple suggestion. Add the pastry idea 1/4ˆ’inch into the backside of each individual cupcake and squeeze a small filling into every one.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8041/create-the-filling"},{"id":"7953","title":"Crab Ragoon","ingredients":"- 1ˆ’1/2 cups flour
- 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cups butter
- 1 (6 oz.) pkg. Nestle's semiˆ’lovable chocolate morsels
- 1/4 cups milk
- 1 egg
- 1 (21 oz.) can cherry pie filling
- 1/2 cups crazy, finely chopped
- 1 tablespoon oil, medˆ’small warmth, with 2ˆ’oz pecan elements. Stir simply just until finally heated and hardly bubbly. Sprinkle with 4 tablespoons sugar.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 350F. Inside of substantial bowl, mix flour, sugar, baking powder, salt and butter; minimize with pastry blender until finally crumbs are dimension of high peas. Soften in excess of sizzling (not boiling).
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7953/crab-ragoon"},{"id":"7734","title":"Mouth watering Tuscan Tart","ingredients":"- 375g dessert shortcrust pastry
- 284ml solitary product
- 200g continental dim chocolate (75% bare minimum cocoa solids)
- 30g butter","directions":"1. Gather and prep all ingredients before cooking.
2. Start with medium heat (or preheat oven if baking).
3. Add ingredients in sequence and cook until done.
4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7734/mouth-watering-tuscan-tart"},{"id":"7297","title":"SPANAKOPITA","ingredients":"- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 12 ounces crumbled feta
- 1 tablespoon coriander seeds, toasted and flooring
- 1 teaspoon recently grated nutmeg
- 1 pound unsalted butter, melted
- 1 pound deal of phyllo pastry sheets
- 1 cup refreshing oregano, finely chopped
- 1 cup contemporary chives, finely chopped
- 1 cup recently grated Parmigiano-Reggiano","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7297/spanakopita"},{"id":"7071","title":"Meringue For One-crust Pies","ingredients":"- 2 egg whites
- 2 Tb. pulverized or granulated sugar","directions":"1. Unique step: 161 / 173
2. Unique step: If an interesting, appetizing meringue is to be the end result, the eggs that are made use of need to be within just optimistic situation and extremely chilly; furthermore, they should be accurately crushed consequently that there will be no decline of air inside manipulating the whites as soon as they are positioned upon ultimate of the pie mix. The baking is substantial, as well, the two the duration of year the meringue continues to be within just the oven and the temperature to which it is subjected getting a guide bearing upon the done meringue.
3. Unique step: 52. To create meringue, initially different the whites versus the yolks and chill them effectively. Combat them with a fork or an egg whip until finally they are practically rigid, that is, right up until they will maintain their condition to some degree properly however will lose towards the fork or whip anytime it is elevated. At this reality, start out to include the sugar, which, if likely, should really be both confectioner's or pulverized, while granulated sugar may possibly be made use of if the other folks are unable to be realized. Incorporate the sugar bit by bit and carry on the conquering until eventually all of it incorporates been provided. The meringue is then well prepared to vacation spot upon the filling. It really should be remembered that the filling should be partially or thoroughly cooked just before the meringue is made use of, consequently that While the pie is returned to the oven almost nothing however the meringue will want cooking.
4. Unique step: 53. The vogue inside which meringue is put upon pie incorporates a great deal to do with the visual appeal of the pie. If it is spread upon the filling within just an even layer, the pie will invariably glance rigid and unpleasant. Through considerably the much better route is to lose it as a result of spoonfuls around in excess of the supreme of the filling, or 1st to spread a skinny layer more than the greatest inside of invest in to include the finish look and then to shed the remainder of the meringue higher than this via spoonfuls. Or, it may perhaps be pressured during a pastry tube into rosettes or frills of any favored style. The benefit of employing it inconsistently as a substitute than in just a slim layer is that the difficult appear will
5. Unique step: brown where by the places are large and the depressions will be a lighter","url":"https://recipe.bluelayer.org/recipe/7071/meringue-for-one-crust-pies"},{"id":"7060","title":"Very Simple Pastry","ingredients":"- 1/2 c. body weight
- 1/4 c. boiling water
- 1/4 tsp. baking powder
- 1/2 tsp. salt","directions":"1. Unique step: double-crust pie or 2 one-crust pies of medium dimension.
2. Unique step: 155 / 173
3. Unique step: Straightforward PASTRY
4. Unique step: 1 3/4 c. flour
5. Unique step: Evaluate the pounds into a blending bowl, pour the boiling water in excess of it, and stir until finally all the bodyweight is softened and melted. Sift with each other the flour, baking powder, and salt, and stir into the water and bodyweight. Divide into 2 quantities and roll for crusts. If the crusts are to be baked prior to they are stuffed, prick them nicely with a fork to stop the development","url":"https://recipe.bluelayer.org/recipe/7060/very-simple-pastry"},{"id":"7059","title":"Bitter-product Pastry","ingredients":"- 1/3 tsp. salt
- 1/4 tsp. soda
- 3 Tb. shortening
- 1/4 to 3/4 c. thick bitter product","directions":"1. Unique step: Bitter-Product PASTRY
2. Unique step: 1 1/4 c. flour
3. Unique step: Sift the flour, salt, and soda jointly inside of a blending bowl. Chop within the shortening and include the product. Knead the paste a little bit and right after getting it out upon the board, divide it into halves. Progress inside the normal fashion for producing pastry.","url":"https://recipe.bluelayer.org/recipe/7059/bitter-product-pastry"},{"id":"7056","title":"Undeniable Pastry","ingredients":"- 1 tsp. salt
- 1/3 c. shortening
- 1/4 to 3/8 c. water","directions":"1. Unique step: Undeniable PASTRY
2. Unique step: 1-1/2 c. flour
3. Unique step: Sift the flour and salt into a blending bowl. Chop the shortening into the flour with knives. Every time the bodyweight is made up of been chopped into components the dimensions
4. Unique step: of a low pea, include enough chilly water to create all the debris stick, blending them jointly with a scenario knife. There should really not be sufficient water supplemental to create the paste adhere to both the bowl or the knife. Divide the mass into halves and push every single into a spherical piece with the hands. Flour the board a little bit and roll out with regards to 1/8 inch thick for the pie crust.","url":"https://recipe.bluelayer.org/recipe/7056/undeniable-pastry"},{"id":"7038","title":"Recipes For Kisses And Macaroons","ingredients":"- 1/2 c. wonderful granulated sugar, or 1/2 c. and 2 Tb. powdered sugar
- 2 egg whites
- 1/2 tsp. vanilla
- 1 egg white
- 1 c. brown sugar
- 1 c. pecan meats
- 1/4 tsp. salt
- 1/2 lb. almonds
- 1 c. powdered sugar
- 2 egg whites","directions":"1. Unique step: KISSES OR MERINGUES
2. Unique step: (Plenty of for 1 to 2 Dozen Cakes)
3. Unique step: Good granulated or powdered sugar may perhaps be utilized for this kind of cakes. If powdered sugar is picked, a minor much more will be needed than of granulated. Merely new eggs should really be applied. Independent them and combat the whites with an egg whip, conquering gradually at 1st and excess immediately as the eggs improve rigid. Each time they comprise develop into amazingly rigid, insert a tablespoonful of the sugar and progress the conquering. While this is made up of been overwhelmed cautiously, include a different tablespoonful, and progress to increase sugar within just low degrees and to overcome until finally all contains been labored within just. Increase the vanilla. Moisten with chilly water a board that is concerning 1 inch thick, stage more than it some weighty white paper, and pressure the blend in the course of a pastry bag or eliminate as a result of spoonfuls upon the paper. Level the board that contains
4. Unique step: 124 / 173
5. Unique step: the kisses in just a extremely sluggish oven, one as a result gradual that as an alternative of baking the kisses it will particularly dry them. If the oven is far too heat, open the oven doorway somewhat to reduce the temperature in opposition to developing much too large. Bake right until the kisses are dry and then remove them in opposition to the oven.","url":"https://recipe.bluelayer.org/recipe/7038/recipes-for-kisses-and-macaroons"},{"id":"6809","title":"Creamed Mushrooms And Chestnuts","ingredients":"- 3 Tb. butter
- 3 Tb. flour
- 1/8 tsp. pepper","directions":"1. Unique step: to provide this blend is to vacation spot it within just a baking dish, or, as listed inside Fig. 8, within just affected individual baking dishes, include it with a layer of biscuit or pastry crust, bake, and provide it as a pie.
2. Unique step: CREAMED MUSHROOMS AND CHESTNUTS (Ample to Provide 8)
3. Unique step: 1-1/2 c. stewed chestnuts
4. Unique step: 1-1/2 c. stewed mushrooms
5. Unique step: 1-1/2 tsp. salt","url":"https://recipe.bluelayer.org/recipe/6809/creamed-mushrooms-and-chestnuts"},{"id":"6719","title":"Strawberry Rhubarb Crisp","ingredients":"- 2 1/2 cups rhubarb, components
- 1/2 cup strawberries, sliced
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons orange juice
- Substances for Topping:
- 2/3 cup previous-formed oats
- 1/2 cup brown sugar, firmly packed
- 5 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 5 tablespoons butter
- 5 tablespoons pecans (or walnuts), chopped","directions":"1. Preheat oven to 375 ranges F Butter an 8 x 8 inch baking pan
2. Inside of a blending bowl merge and throw the rhubarb, strawberries, sugar, cornstarch and orange juice
3. Move mix to the buttered baking dish
4. Merge the oats, brown sugar, flour, cinnamon and salt within just a bowl
5. Slash inside of the butter with a pastry blender or retain the services of your hands right until the blend gets to be coarse crumbs
6. Blend within chopped crazy and spread about the fruit combination
7. Bake until finally the topping is golden brown and the fruit is effervescent (30-35 minutes)
8. Observe: For the reason that ovens variety, check out the cooking improvements of the dessert immediately after 25 minutes.","url":"https://recipe.bluelayer.org/recipe/6719/strawberry-rhubarb-crisp"},{"id":"6716","title":"A further True Cafe Recipe","ingredients":"- 1 dice (4 ounces) butter, slice into very low parts
- 2 tablespoons of water
- 1 cup of flour
- Instant aspect:
- 1 cup of water
- 1 dice (4 ounces) butter
- 1 cup of flour
- 3 eggs
- 1 teaspoon of almond tasteing
- Elements for frosting:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Low selection of melted butter
- A splash of espresso
- Slivered almonds
- Recommendations for cafe espresso cake:
- Seek the services of the butter and flour and water inside \"component one\" to create the backside crust of this recipe. The butter must be chilled.
- Location the flour inside a blending bowl and lower within the butter with a pastry blender or mix with your fingertips right up until the texture is including coarse crumbs (with regards to the measurement of peas)
- Sprinkle the 2 tablespoons of water lightly previously mentioned the seem of the mix
- Combine simply right up until the elements are moistened and the dough can be fashioned into a ball
- Destination the dough upon a flippantly floured appear or pastry mat
- Roll the dough out to a thickness of 1/8 inch within the condition of a cookie sheet pan and usefulness it carefully on to the pan
- (ongoing up coming web site) Web site 224
- Correct Cafe Recipes: Food items That Manufactured a Business
- (Site 2 of 2)
- Danish Espresso Cake Recipe
- Chapter 2:
- Convey 1 cup of water to boil inside of a sauce pan with one dice of butter and almond tasteing until eventually the
- Butter is melted
- Remove the sauce pan against the warm and add one cup of flour
- Mix the combination till it leaves the aspects of the pan
- Mix in one egg at a year, stirring soon after each and every addition
- Spread the blend previously mentioned the backside crust all the route out to the edges
- Bake at 350 ranges F for one hour and make it possible for it great marginally","directions":"1. Blend all frosting substances until the slivered almonds inside a blending bowl right up until the frosting is soft and the regularity will allow you to drizzle the frosting around the incredibly hot espresso cake
2. The moment drizzling the frosting around the cake, sprinkle with the slivered almonds
3. This Danish espresso cake recipe is least complicated whenever assisted the working day you bake it. Appreciate it with your espresso or tea and fresh new fruit or fruit juice.","url":"https://recipe.bluelayer.org/recipe/6716/a-further-true-cafe-recipe"},{"id":"6715","title":"New Blueberry Cobbler Recipe","ingredients":"- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup softened butter
- 2 2/3 cups Eagle Brand name Sweetened Condensed Milk (NOT evaporated milk)
- 1 tablespoon grated lemon peel
- 3 fat of contemporary blueberries
- Streusel Topping (recipe in this article)","directions":"1. Preheat oven to 350 stages F
2. Mix flour, baking powder and salt within just a blending bowl and merge perfectly
3. Lower inside the butter with a pastry blender, or a fork or by means of rubbing it within just with you palms till it is crumbly
4. Stir in just the sweetened condensed milk and combination perfectly
5. Stir within the lemon peel
6. Stir in just the blueberries and pour the mix into a 9 X 13 inch baking pan
7. Sprinkle Streusel Topping more than the batter
8. Bake 1 hour and 40 minutes or until finally golden brown
9. Try out for doneness by way of putting a toothpick close to the centre of the cobbler. If it arrives out fresh new, the blueberry cobbler is finished.
10. (ongoing upon upcoming website page)
11. Correct Cafe Recipes: Foodstuff That Designed a Business
12. (Web page 2 of 2)
13. Suggestion: To stay away from the Streusel Topping against becoming much too darkish, deal with the pan loosely with foil for the duration of the last 15 minutes of baking.
14. Streusel Topping Recipe for Blueberry Cobbler Preparing period: 5 minutes. Ample for a 9 X 13 inch pan. Elements:
15. 1 cup flour
16. 1/2 cup brown sugar
17. 1/3 cup softened butter
18. 1/2 cup chopped Pecans
19. Recommendations:
20. Blend flour and sugar within a blending bowl
21. Include the butter and combination till crumbly
22. Stir in just the Pecans
23. That's it! Wonderful task!","url":"https://recipe.bluelayer.org/recipe/6715/new-blueberry-cobbler-recipe"},{"id":"6669","title":"You can way too different diced potatoes and diced carrots inside stage of the mushrooms and crimson peppers.","ingredients":"- 3 cups of effectively professional chicken stock or turkey stock
- 6 tablespoons of weight towards a roasted chicken or turkey (or employ melted butter)
- 6 tablespoons of flour
- 1 cup sliced mushrooms
- 3-4 cups of cooked and diced chicken or turkey meat
- 1/2 - 1 cup of fresh new or frozen peas (thawed)
- 1 cup diced crimson peppers (or to taste)
- 1 cup fifty percent and fifty percent product, scalded
- 1 rolled pie crust (check out my pie crust recipe upon up coming website page)
- Recommendations for the chicken pot pie: To create the roux:
- Warm a skillet previously mentioned medium-minimal heat
- Every time skillet is scorching, soften pounds or butter
- Add flour and stir earlier mentioned warm till roux is soft (do NOT brown)
- Warm stock until finally boiling
- Include mushrooms and pink peppers and cook in excess of medium warm till greens are crisp-soft
- (do not previously mentioned-cook)
- Mix in roux to stock, stirring until eventually thickened
- Add diced chicken (or turkey) and green peas and heat
- Slender with very hot product to suitable regularity
- Ideal seasoning
- Pour into 2 1/2 quart baking dish and top with pie crust
- Crimp pie crust edges and slash vents inside the crust
- Brush crust with overwhelmed egg and water
- Bake within 400 stage F oven till effervescent and crust is frivolously browned
- Provide this chicken pot pie with a blended green salad
- Small of year? Employ the service of a penned pie crust versus the grocery store. It's ok.
- (ongoing upon following website page)
- Correct Cafe Recipes: Foodstuff That Made a Business
- (Website page 2)
- Pie Crust Recipe
- Substances:
- 2 cups stirred flour
- 1 1/8 teaspoons salt
- 1/2 cup moreover 3 tablespoons shortening
- 5-6 tablespoons ice water","directions":"1. Merge flour and salt within just a blending bowl
2. Minimize in just the shortening with pastry blender right until crumbly and measurement of peas
3. Sprinkle 3/4 of the ice water above the look of the mix. mix in simply just right until all the substances are moistened and the dough can be formed mix in even further ice water simply if demanded to form the dough into a ball. (Do not create dough way too dry or as well moist) Take care of dough carefully or it will be hard
4. Flatten the dough out upon evenly floured show up or pastry material and flippantly filth with flour Roll the dough out to a thickness of 1/8 inch inside the approximate form of your casserole dish Spot the crust around the filling and slim the edges. Reduce vent holes","url":"https://recipe.bluelayer.org/recipe/6669/you-can-way-too-different-diced-potatoes-and-diced-carrots-inside-stage-of-the-mushrooms-and-crimson-peppers"},{"id":"6664","title":"Spinach and Sausage Pie","ingredients":"- 1 pound thinly sliced Polish sausage or Italian sausage or Andouille Sausage
- 4 eggs, overwhelmed
- One 10 ounce offer of frozen spinach, thawed and squeezed dry
- 8 ounces (2 cups) Mozzarella cheese, shredded
- 1 1/2 cups product-design cottage cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 2 very simple pie crusts (check out in this article)
- 1 overwhelmed egg (individual container towards other eggs, employ the service of to brush crusts)
- 1 tablespoon water","directions":"1. Warm a skillet more than medium heat and cook the sausage right up until browned
2. Drain properly & Blend the 4 crushed eggs, the spinach, the cheese, the cottage cheese, the milk and the seasonings inside a blending bowl
3. Stir inside the sausage and pour into the backside crust inside of a pie pan
4. Moisten edges of crust with water and Area the greatest crust upon the pie crimping the edges mix in the one overwhelmed egg & the tablespoon of water & brush this more than the supreme pie crust Slash slits in just the crust to permit for venting
5. Bake inside a 350 amount F oven for 40 minutes
6. Address the edges of the pie with foil and bake 35 minutes a lot more
7. Remove in opposition to oven and permit stand 10 minutes ahead of chopping
8. Pie Crust Recipe
9. 2 1/2 cups of flour
10. 1 1/2 teaspoon salt
11. 3/4 cup furthermore 1 1/2 tablespoons of shortening
12. 1/2 cup of ice water
13. Recommendations:
14. Merge the flour and the salt within a blending bowl
15. Mix in the shortening and combination with a pastry blender right until crumbly and the dimensions of peas
16. Little by little mix in greatest of the ice water right until the combination retains collectively
17. If also dry, include the being ice water (the dough ought to not be way too dry or far too moist)
18. Carefully (or the dough will choose demanding) knead the dough into a ball and divide it into 2 areas Roll each and every piece upon a frivolously floured show up or pastry material and carefully pat one piece into your pie pan (do not extend the crust or it will shrink each time baking)
19. Employ the other piece for the final of the spinach and sausage pie","url":"https://recipe.bluelayer.org/recipe/6664/spinach-and-sausage-pie"},{"id":"6662","title":"Scrumptious Potato Casserole Recipe","ingredients":"- 2 rolled pie crusts (look at my pie crust recipe here)
- 2 tablespoons butter
- 1 minor onion, peeled and chopped finely
- 2 1/2 cups optimistic effective Cheddar, coarsely grated (10 ounces)
- 1/4 pound potatoes (pertaining to 1 medium), peeled, steamed and diced (or retain the services of remaining more than cooked potatoes)
- 2 substantial eggs, crushed
- 4 tablespoons large product
- A sprig of thyme or one bunch of flat-leafed parsley, chopped
- Pinch of cayenne pepper
- Sea salt or Kosher salt and black pepper, to style
- 1 crushed egg for glaze","directions":"1. Preheat the oven to 425 concentrations F
2. Soften the butter inside a skillet and carefully fry the onion right up until softened and translucent, then enable interesting Toss the onions into a blending bowl with the grated cheese, potato, eggs, product, thyme or parsley and the seasoning, and combine every thing with each other with your arms
3. Put the backside unbaked pie crust into 9 inch pie pan and suggestion the cheese and onion combination into the pie crust. Moisten the edges of the crust and deal with with the rolled-out ultimate crust, crimping the edges alongside one another cautiously
4. Brush overwhelmed egg above the final and bake in just the oven for 30 minutes until finally crisp and golden brown
5. Deal with loosely with foil if crust is browning far too instantly
6. Pie Crust Recipe
7. 2 1/2 cups flour
8. 1 1/2 teaspoons salt
9. 3/4 cup in addition 1 1/4 tablespoons shortening
10. 1/2 cup ice water
11. Recommendations:
12. Merge flour and salt inside of a blending bowl
13. Mix in shortening and combine with pastry blender (or inside of a mixer) till crumbly and sizing of peas Bit by bit add ice water until eventually mix retains alongside one another (Do not deliver dough also dry or much too soaked) Control dough carefully or it will be demanding
14. Knead dough into a ball and divide into 2 elements
15. Roll dough out upon flippantly floured look or pastry fabric
16. Position backside crust within pie pan and evenly drive into location; slender edges
17. Fill crust and location supreme crust more than filling. Fold edges in excess of the backside crust to seal and crimp","url":"https://recipe.bluelayer.org/recipe/6662/scrumptious-potato-casserole-recipe"},{"id":"6661","title":"Deep Dish Baked Salmon Recipe","ingredients":"- 1/4 cup butter
- 1/3 cup flour
- 2 1/2 teaspoons of salt
- 2 cups of milk
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- Components for the Baked Salmon Recipe:
- 1 pound wild salmon (canned or packaged is high-quality)
- 2 fat thinly sliced potatoes
- 4 carrots, peeled and thinly sliced
- 2 tablespoons of butter
- 3 medium sized onions, thinly sliced
- 1 egg yolk put together with 1 tablespoon of water
- Pie dough for crust (perspective listed here)","directions":"1. Pre-heat your oven to 300 stages F
2. Butter a 2 quart casserole dish or baking dish
3. Inside of a very little selection of boiling water, cook the potatoes and carrots for 10 minutes and drain perfectly
4. Heat a skillet more than medium heat
5. Add 2 tablespoons of butter and saute© onions for 5 minutes yet do not brown them
6. Warm a sauce pan above medium-very low heat
7. Soften the butter and stir inside the flour, salt, pepper and paprika and cook to thicken
8. When stirring with a cord whip or wood spoon, slowly and gradually mix in the milk
9. Stir and cook right until sauce is thickened
10. Accurate Cafe Recipes: Foods That Developed a Business
11. Deep Dish Baked Salmon Recipe
12. (Webpage 2 of Deep Dish Salmon and Potato Pie)
13. Within the buttered casserole or baking dish, layer 50 percent the potatoes and carrots and onions and salmon
14. Greatest this with 50 percent the sauce
15. Repeat as in excess of, layering the staying potatoes, carrots, onions and salmon
16. Pour the being sauce more than all
17. Dot with 2 tablespoons of butter
18. In shape rolled pie crust earlier mentioned the casserole
19. Brush the pie crust with some egg yolk combination and slice vents within just the crust
20. Flute or seal the edges of the crust
21. Bake for 30 minutes or until finally effervescent and incredibly hot all the direction throughout
22. Pie Crust Recipe
23. 2 cups of flour
24. 1 1/8 teaspoon salt
25. 1/2 cup furthermore 3 tablespoons of shortening
26. 5-6 tablespoons of ice water
27. Recommendations:
28. Merge the flour and the salt within a blending bowl
29. Add the shortening and combination with a pastry blender till crumbly and the sizing of peas
30. Slowly and gradually add greatest of the ice water right up until the mix retains jointly
31. If far too dry, add the being ice water (the dough really should not be far too dry or as well soaked) Carefully (or the dough will just take hard) knead the dough into a ball
32. Vacation spot the dough upon a frivolously floured appear or pastry fabric and roll it out to a thickness of regarding a 1/8 inch inside of the approximate condition of your casserole dish (do not extend the crust or it will shrink at the time baking)
33. Supreme of the salmon casserole with the crust, slender edges and slash vent holes
34. Wonderful endeavor! You're finished!","url":"https://recipe.bluelayer.org/recipe/6661/deep-dish-baked-salmon-recipe"},{"id":"6660","title":"You can in addition alternative diced potatoes and diced carrots inside Room of the mushrooms and purple peppers.","ingredients":"- 3 cups of properly skilled chicken stock or turkey stock
- 6 tablespoons of bodyweight towards a roasted chicken or turkey (or retain the services of melted butter)
- 6 tablespoons of flour
- 1 cup sliced mushrooms
- 3-4 cups of cooked and diced chicken or turkey meat
- 1/2 - 1 cup of new or frozen peas (thawed)
- 1 cup diced pink peppers (or to taste)
- 1 cup 50 percent and fifty percent product, scalded
- 1 rolled pie crust (check out my pie crust recipe upon following web page)","directions":"1. Heat a skillet more than medium-small warm
2. As soon as skillet is incredibly hot, soften body weight or butter
3. Mix in flour and stir in excess of warm until finally roux is comfortable (do NOT brown)
4. Warm stock until eventually boiling
5. Mix in mushrooms and purple peppers and cook above medium heat right up until greens are crisp-delicate
6. (do not more than-cook)
7. Add roux to stock, stirring until finally thickened
8. Add diced chicken (or turkey) and green peas and heat
9. Slender with incredibly hot product to suitable regularity
10. Proper seasoning
11. Pour into 2 1/2 quart baking dish and best with pie crust
12. Crimp pie crust edges and lower vents inside the crust
13. Brush crust with overwhelmed egg and water
14. Bake within 400 level F oven until finally effervescent and crust is evenly browned
15. Provide this chicken pot pie with a put together green salad
16. Brief of season? Employ the service of a created pie crust towards the grocery store. It's ok.
17. (Web page 2 of Chicken or Turkey Pot Pie)
18. Pie Crust Recipe
19. 2 cups stirred flour
20. 1 1/8 teaspoons salt
21. 1/2 cup in addition 3 tablespoons shortening
22. 5-6 tablespoons ice water
23. Mix flour and salt inside of a blending bowl
24. Slice inside of the shortening with pastry blender right up until crumbly and measurement of peas
25. Sprinkle 3/4 of the ice water above the look of the blend. mix in simply just until eventually all the components are moistened and the dough can be fashioned add further ice water just if required to condition the dough into a ball. (Do not deliver dough much too dry or also moist) Deal with dough carefully or it will be challenging
26. Flatten the dough out upon evenly floured appear or pastry fabric and evenly dirt with flour Roll the dough out to a thickness of 1/8 inch inside of the approximate condition of your casserole dish Spot the crust previously mentioned the filling and slim the edges. Slice vent holes","url":"https://recipe.bluelayer.org/recipe/6660/you-can-in-addition-alternative-diced-potatoes-and-diced-carrots-inside-room-of-the-mushrooms-and-purple-peppers"},{"id":"6637","title":"A different Accurate Cafe Recipe","ingredients":"- 1 dice (4 ounces) butter, reduce into little elements
- 2 tablespoons of water
- 1 cup of flour
- Minute chapter:
- 1 cup of water
- 1 dice (4 ounces) butter
- 1 cup of flour
- 3 eggs
- 1 teaspoon of almond tasteing
- Components for frosting:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Minor total of melted butter
- A splash of espresso
- Slivered almonds","directions":"1. Seek the services of the butter and flour and water within just \"aspect one\" to create the backside crust of this recipe. The butter should really be chilled.
2. Destination the flour in just a blending bowl and reduce within the butter with a pastry blender or mix with your fingertips right until the texture is including coarse crumbs (regarding the sizing of peas)
3. Sprinkle the 2 tablespoons of water frivolously previously mentioned the seem of the combination
4. Combination simply until finally the elements are moistened and the dough can be fashioned into a ball
5. House the dough upon a flippantly floured appear or pastry mat
6. Roll the dough out to a thickness of 1/8 inch inside of the condition of a cookie sheet pan and advantage it carefully on to the pan
7. Correct Cafe Recipes: Food items That Produced a Business
8. (Web site 2 of 2)
9. Danish Espresso Cake Recipe
10. Portion 2:
11. Provide 1 cup of water to boil within just a sauce pan with one dice of butter and almond tasteing until finally
12. The butter is melted
13. Remove the sauce pan towards the heat and mix in one cup of flour
14. Mix in the blend until finally it leaves the aspects of the pan
15. Add one egg at a period, stirring just after every single addition
16. Spread the blend about the backside crust all the path out to the edges
17. Bake at 350 amounts F for one hour and allow it amazing a little
18. Mix in all frosting elements unless of course the slivered almonds in just a blending bowl right until the frosting is delicate and the regularity lets you to drizzle the frosting more than the heat espresso cake
19. The moment drizzling the frosting more than the cake, sprinkle with the slivered almonds
20. This Danish espresso cake recipe is least difficult whenever assisted the working day you bake it. Delight in it with your espresso or tea and refreshing fruit or fruit juice.","url":"https://recipe.bluelayer.org/recipe/6637/a-different-accurate-cafe-recipe"},{"id":"6601","title":"Banana And Mango Bread","ingredients":"• 1 cup Butter
• 1/4 tsp Grated Clean Nutmeg
• 1 1/4 cup Packed Brown Sugar
• 1 1/2 cup Mashed Ripe Bananas
• 3 Eggs 1
• Low Ripe Mango
• 3 cup Self-escalating flour
• 1 cup Golden Raisins
• 1/2 tsp Salt
• 1/2 cup Cutped Walnuts
• 1/2 tsp Cinnamon","directions":"1. The recipe claims to retain the services of self-expanding cake/pastry flour and the minimal ripe mango really should be peeled and pureed.
2. Inside a bowl, cream the butter with sugar until finally fluffy; beat in just eggs, one at a season, until served.
3. In just yet another bowl, mix self-expanding flour with salt, cinnamon and nutmeg. Add mashed bananas with mango puree.
4. Mix the dry elementsp and banana mix, alternately, into the creamed mix until batter is particularly mixed; fold in just raisins and mad.
5. Pour batter into 2 greased 8 1/2 as a result of 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until finally cake tester added inside of the heart exams completed.
6. Go away inside pan for 10 minutes; remove kind loaf pans and allow amazing on racks. Generates 2 loaves.
7. Towards The Gazette, 91/02/13.","url":"https://recipe.bluelayer.org/recipe/6601/banana-and-mango-bread"},{"id":"6587","title":"Pepper Biscuits","ingredients":"• 2 1/2 cup All explanation flour
• 1/2 tsp Baking soda
• 1 tbsp Baking powder
• 3/4 cup Shortening
• 1/2 tsp Salt
• 1 cup Buttermilk
• 1 tbsp Coarse cracked black pepper","directions":"1. Preheat oven to 450-500°F. Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl.
2. Cut inside of the shortening with a pastry mixer or fork, or get the job done it in with your palms. Add the buttermilk to create a tender dough, mixing accurately till the dough retains alongside one another.
3. Flour your arms. Pull of a piece of dough the dimensions of a biscuit and dip the moist benefit into the further flour.
4. The roll or pat into a biscuit. Place a little bit touching, on a lightly greased baking sheet. Bake until finally golden golden brown.
5. 8-10 minutes. In opput to Nathalie Dupree's \"Refreshing Southern Cooking\"","url":"https://recipe.bluelayer.org/recipe/6587/pepper-biscuits"},{"id":"6577","title":"Oatcakes (not Cute) Groups: Breads, Scottish, Mine","ingredients":"• 3 1/2 cup Oats; straightforward
• 1/2 cup Shortening
• 1 tsp -salt
• 1/2 cup -water ,approx.
• 2 tbsp Flour","directions":"1. Mix the oats, salt and flour. Cut in just the shortening and add sufficient water to dampen and sort a ball.
2. (A food items processor does the operate in just a jiffy). Depart to swell for 10 minutes. Divide the dough and roll just about every component to 1/8\" thickness; fall on to ungreased cookie sheet, indent inside of squares with a pastry wheel or knife.
3. Bake in just 350°F for pertaining to 1/2 hour however see that they use't convert brown. Lovable Oatcake: Add 1 cup sugar to recipe.
4. Anne's take note: That recipe is labelled \"Bannock\" inside of the identify in just cookbook nevertheless it much further a non adorable oatcake inside the culture of Walker's oatcakes (it appears to be like as \"oatcakes\" inside of the e book's index.
5. Useful resource: _Additional Baking with Schmecks Attractiveness_)","url":"https://recipe.bluelayer.org/recipe/6577/oatcakes-not-cute-groups-breads-scottish-mine"},{"id":"6574","title":"Cranberry-Orange Nut Bread","ingredients":"• 4 cup Flour
• 2 tsp Grated orange peel
• 1 1/2 cup Sugar
• 1 1/2 cup Orange juice
• 3 tsp Baking powder
• 2 Egg
• 1 1/2 tsp Salt
• 2 cup Cranberries
• 1 tsp Baking soda
• -cutped
• 1/2 cup Butter
• 1 cup Insane
• -or margarine, softened
• -cutped","directions":"1. Preheat oven to 350°F. Grease backside of 9x5 inch loaf pan. Inside higher bowl, mix flour, sugar, baking powder, salt and baking soda.
2. With pastry mixer or fork, mix in just butter until mix is crjmbly. Stir inside orange peel, orange juice and egg basically till flour is moistened.
3. Stir in just cranberries and ridiculous. Spread batter inside of published pan. Bake 55-65 minutes, or until picket toothpick added inside centre arrives out refreshing.
4. With spatula, loosen edges of loaf; remove in opput to pan to cord rack to neat thoroughly. Cut to serve.
5. Versus: Girl's Working day Least difficult Guidelines of Xmas ~-- EZPlace V2.2 Origin: \"LaRK's\" Area (1:343/26.3) This is a respond to to #150.
6. *** Perspective on top of that #152. Versus: Lawrence Kellie To: Cindy Vincent Msg #152, Mar-22-93 05:55:08 Matter: Re: I need to have recipes!!
7. 1 recipe","url":"https://recipe.bluelayer.org/recipe/6574/cranberry-orange-nut-bread"},{"id":"6570","title":"Annie Mae Jones' Buttermilk Biscuits","ingredients":"• 3 cup Flour,all-rationale,sifted
• 2/3 cup Shortening
• 1 tsp Salt
• 1 cup Buttermilk
• 1/2 tsp Baking soda
• 4 tbsp Butter (opt)
• 3 tsp Baking powder
• 1. Preheat oven to 450'F.","directions":"1. 2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in just shortening, getting 2 knives, a pastry cutteror your palms dusted with flour.
2. Cover enough buttermilk to create a tender dough. Knead lightly and switch out on to a lightly floured board.
3. Roll out to 1/2\" thickness and lower with biscuit cutter into rounds. Area rounds not touching - for crisper biscuitsp - or finish collectively - for softer biscuitsp - on ungreased baking sheet.
4. Brush with melted butter if most popular and bake in just preheated oven 12-15 minutes, or until company and lightly browned.","url":"https://recipe.bluelayer.org/recipe/6570/annie-mae-jones-buttermilk-biscuits"},{"id":"6567","title":"CRANBERRY RAISIN BREAD","ingredients":"• -CALIFORNIA Background CONTI Cranberry Raisin Bread","directions":"1. Serve this bread heat crowned with Cranberry Butter (in this article) on Xmas early morning. 4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2 teaspoons salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 high eggs 1.1/2 cups orange juice 1 Tablespoon finely grated orange peel 2 cups contemporary cranberries, washed, stemmed and copped (or frozen cranberries, thawed and patted dry) 1 cup raisins Preheat the oven to 350 degrees.
2. In just a weighty bowl, mix flour, sugar, baking powder, salt and baking soda. With a pastry mixer or fork, slice in just butter till the mix creates coarse crumbs.
3. Inside yet another bowl overcome eggs, Web page 177 orange juice, and orange peel until properly mixed.
4. Stir inside flour mix. Carefully fold in cranberries and raisins. Pour batter into 2 buttered 9-inch x 5-inch-x 3-inch loaf pans and bake for 1 hour and 10 minutes, or until a toothpick added in just heart arrives out contemporary.
5. Awesome inside pans on rack for 10-15 minutes in advance of eradicating in opput to pans. Cranberry Butter: 1 cup clean cranberries, washed and stemmed (or frozen cranberries, thawed and patted dry) 1.1/2 cups powdered sugar 1/2 cup unsalted butter, softened 1 Tablespoon lemon juice In just a food items processor puree the cranberries with the sugar.
6. Cover the butter and lemon juice, and mix until comfortable. Move to a serving bowl and chill, lined, until finally company Against: California History Carries on California Record Carries on geted from Debbie Applebury inside the December Cookbook Turn Transformed versus Qbook structure Useful resource: CALIFORNIA Historical past Carries on Revealed on Genie C03 T25 M366 S.MEASE [COOKIE Woman] on 12/19/91 MMMMM The \"LaRK\" (Cooking, WP51, Chatter) ~-- EZPlace V2.2 Origin: \"LaRK's\" Place (1:343/26.3) This is a answer to #52.
7. *** Perspective moreover #54. Versus: Lawrence Kellie To: Cindy Vincent Msg #54, Mar-22-93 05:56:00 Make any difference: Re: I will need recipes!!
8. 1 recipe","url":"https://recipe.bluelayer.org/recipe/6567/cranberry-raisin-bread"},{"id":"6551","title":"Soda Bread (Irish whisky soda) Classes: Breads","ingredients":"• 4 cup Flour, all motive
• 1/4 cup Irish whisky or buttermilk
• 1 tsp Salt
• -----------glaze------------
• 1 tsp Baking soda
• 2 tsp Irish whisky
• 1/4 cup Butter, chilled
• 2 Ilk
• 1 cup Raisins or currantsp (option)","directions":"1. BREAD: Inside hefty bowl, add flour, salt and baking soda. With pastry mixer or 2 knives, slice in butter until finally mix resembles coarse crumbs.
2. Stir in just raisins or currantsp (if utilizing). Inside of individual bowl, add buttermilk, honey and whisky.
3. Add all at after to dry components; stir specifically until no dry locations keep on being. Switch dough out on to evenly floured appear.
4. Knead lightly 1 second (way too substantially managing will toughen loaves, despite the fact that as well very little will inhibit growing.) Divide dough in just 50 % and form each individual 50 % into an 8 in (20 cm) spherical.
5. Place in just 2 greased 8 inside (1.2 L) spherical cake pans. With floured knife, cut a cross 1/2 inside of deep in just just about every loaf.
6. GLAZE: Inside of minor bowl, mix whisky and milk. Brush loaves with glaze. Bake in 350°F (180C) oven 35 to 40 minutes or until loaves solid hollow While tapped on bottoms.
7. Remove versus pans; allow awesome on cord racks. Cut into wedges.","url":"https://recipe.bluelayer.org/recipe/6551/soda-bread-irish-whisky-soda-classes-breads"},{"id":"6522","title":"Monthly bill's Pizza Crust","ingredients":"• 2 1/2 cup Unbleached Flour
• 1 1/4 cup Pastry Flour
• 1 package Hecticup Yeast:
• 2 1/4 tsp Salt
• -dissolved inside of:
• 1 1/4 cup Tepid water
• 1/3 cup Water","directions":"1. Mix until eventually massed, add 3 t Olive Oil Knead, & allow add to 3X measurement Knead all over again & allow add back again to 3X sizing Cut inside of 50 %, roll out every single 2 minutes till expanded to 14 inches.
2. Cover toppings and bake at 450 for 12-15 minutes. Monthly bill was hoping to track down the perfect pizza crust.
3. He crafted this more than a interval of year in the course of demo and miscalculation. This should really crank out a slim business crust for your pizza.
4. Useful resource: Monthly bill the guitar participant 1980","url":"https://recipe.bluelayer.org/recipe/6522/monthly-bills-pizza-crust"},{"id":"6502","title":"Peanut Butter Loaf *","ingredients":"• 4 cup Flour 2
• Eggs; perfectly beaten
• 1/3 cup Sugar
• 1 3/4 cup Milk
• 2 tbsp Baking powder
• 1 tbsp Grated lemon rind
• 1 tsp Salt
• 1 tbsp Lemon juice
• 1 cup Chunky peanut butter
• 1/2 cup Peanuts; cutped (opt)","directions":"1. Inside mixing bowl, mix the flour, sugar, baking powder and salt. Lower inside of peanut butter with pastry mixer or hire foods processor; mixture till combine resembles coarse crumbs.
2. Inside individual bowl, mixture the eggs and milk. Add lemon rind, lemon juice and peanuts, if made use of.
3. Stir into flour mixture just until combined. Pour batter into greased 9x5\" loaf pan. Bake at 350~ for 1 hour or until eventually confirmed completed.
4. Remove versus pan to twine rack to neat. Wrap and keep right away ahead of serving.","url":"https://recipe.bluelayer.org/recipe/6502/peanut-butter-loaf"},{"id":"6313","title":"Apple Bread","ingredients":"• 4 cup Apples, sliced
• 2 large Eggs
• 1 cup Butter
• 2 tsp Cinnamon
• 2 cup Sugar
• 1/2 cup Hazelnuts, cutped
• 2 cup Flour, pastry","directions":"1. Main and peel apples prior to reducing. Soften butter. Preheat oven to 350. Combine all elementsp collectively in just enormous do the job bowl.
2. Pour batter into greased 9\"x5\" bread pan. Bake one hour. Pat Empson 05/20 08:09 pm Foodstuff AND WINE BB Subject matter: Food items Application Period: 05/20 8:19 PM TO: PAT EMPSON (PFXX29A) In opput to: PAT EMPSON (PFXX29A) Place: MM-Far more APPLES","url":"https://recipe.bluelayer.org/recipe/6313/apple-bread"},{"id":"6169","title":"Lefse","ingredients":"• 2 cup Milk, scalded
• 1/2 cup Lard
• 1 tbsp Salt
• 4 cup Flour","directions":"1. Add lard, salt and 2 cups flour to scalded milk and mixture effectively over smallall warmth. Remove from fire.
2. Sift 2 cups of flour on board, add very hot dough and function in just flour. Knead properly and cool.
3. This dough can be rolled mechanically or saved in a awesome spot for a couple of of times. May possibly be retained inside of a plasticup bag.
4. Deliver a very little patty, more than hamburger dimension, with even sealed edges as you would for pastry.
5. Flour board lightly and with a Scandinavian rolling pin roll patty inside of all recommendations, maintaining the dough spherical.
6. Roll lightly, stretching dough until eventually it is just about as weighty as the lefse baker. Employ the service of pointed adhere to deal with dough each time it is transferred from the board to the baker.
7. Brown lightly, prick air bubbles, switch and brown other aspect. It could be required to variation warm handle versus large to reduced.
8. This is a comfortable bread. Serve with butter, or butter and sugar. (Be aware: I use't comprise possibly a Scandinavian rolling pin or a lefse baker, consequently I hire a month-to-month rolling pin and a griddle.
9. This is which include a Swedish tortilla! We ordinarily spread butter and sprinkled sugar higher than the lefse then rolled them up and DEVOURED them!)","url":"https://recipe.bluelayer.org/recipe/6169/lefse"},{"id":"6162","title":"Festive Cranberry Loaf","ingredients":"• 2 cup Unbleached flour; sifted
• 1 cup Sugar
• 1 1/2 tsp Baking powder
• 1 tsp Salt
• 1/2 tsp Baking soda
• 1/4 cup Shortening
• 1 Egg; large, beaten
• 3/4 cup Orange juice; refreshing
• 1 tsp Orange rind; grated
• 1 cup Uncooked cranberries; coarse cut
• 1/4 cup Walnuts; cutped
• 1 tsp Unbleached flour","directions":"1. Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a bowl then, getting a pastry mixer, reduce the shortening in just until eventually crumbs sort.
2. Add the egg, orange juice and orange rind and add to the crumb mix all at after, stirring until particularly moistened.
3. Mix the coarsely cutped cranberries, walnutsp and 1 tbsp of flour and include the mix to the batter. Pour into a greased and waxpaper covered loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan.
4. Bake in just a preheated 350 diploma F. oven for 1 hour or until eventually a cake tester or picket decide on added inside the middle will come out fresh new.
5. Cool inside the pan for 10 minutes right before turning out to cool to area temperature. Wrap the loaf in just aluminum foil and allow for stand about evening for far better cutping.","url":"https://recipe.bluelayer.org/recipe/6162/festive-cranberry-loaf"},{"id":"6153","title":"Cardamom Espresso Cakes","ingredients":"• Web page 23
• 1 1/2 cup Milk
• 1 package Cake yeast
• 3/4 cup Sugar
• 6 1/4 cup Sifted all-cause flour
• 1/2 cup Butter
• 1/4 tsp Salt
• 3 Egg yolks
• 1 tsp Cardamom
• 6 tbsp Sugar","directions":"1. 1. Scald milk and awesome to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk. 2.
2. Fight inside 3 cups flour; overcome until eventually soft. Cover nicely and allow add until mild and double inside the vast majority, 1 - 1-1/2 hrs.
3. 3. Add smallooth butter, getting sugar, salt, egg yolks, cardamom and 3 cups flour. Combine effectively.
4. Place becoming 1/4 cup flour on board or pastry material for kneading. 4. Turn out dough and knead until eventually delicate and elastic.
5. Space in just greased bowl. Cover properly. Established apart to add till double in just the cooler part, 1 to 1-1/2 several hours.
6. 5. Cut risen dough in 50 % for 2 cofee cakes (braids). Cut each individual fifty percent into 3 sections.
7. Roll just about every piece into a roll 16 inches extensive. Pinch 3 rolls with each other at one finish, braid and pinch other finishes alongside one another.
8. Place braid on cookie sheet. Deliver instant braid and desired place on cookie sheet. 6. Allow braids add till double in just the vast majority, more than 45 minutes.
9. For topping brush every single braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in just gentle oven (375) 25 to 30 minutes.
10. Produce: 2 espresso cakes","url":"https://recipe.bluelayer.org/recipe/6153/cardamom-espresso-cakes"},{"id":"6147","title":"Apple Crunch Muffins","ingredients":"• 1 1/2 cup Unbleached flour, sifted
• 1/2 cup Sugar
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1 1/2 tsp Floor cinnamon
• 1/4 cup Vegetable shortening
• 1 Hefty egg, a little bit beaten
• 1/2 cup Milk
• 1 cup Tart apples *
• Nut crunch topping
• Apples are to be washed and cored. Shred the unpeeled apples for recipe.","directions":"1. ~--------------------------------------------------------------------- ~--- Sift jointly flour, sugar, baking powder, salt and cinnamon into mixing bowl.
2. Slice in just shortening with pastry mixer until eventually fantasticup crumbs kind. Add egg and milk.
3. Add to dry ingredinetsp all at at the time, stirring accurately sufficient to moisten. Stir inside apples.
4. Spoon batter into paper-covered 2 1/2-inch muffin-pan cups, filling 2/3rds complete. Sprinkle with nut crunch topping.
5. Bake inside of 375 level oven 25 minutes or until eventually golden brown. Serve warm with butter and handmade jelly or jam.
6. NUT CRUNCH TOPPING: Add collectively 1/4 c brown sugar (packed), 1/4 cup cutped pecans and 1/2 t flooring cinnamon inside of very low bowl.","url":"https://recipe.bluelayer.org/recipe/6147/apple-crunch-muffins"},{"id":"6094","title":"Cheddar Enthusiasts","ingredients":"• 5 oz Cheddar; Sharp, Grated
• 2 cup Unbleached Flour; Sifted
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1/2 cup Butter Or Shortening
• 1/2 cup Milk
• Butter; Softened
• Butter; Melted","directions":"1. Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and preset apart.
2. Sift the flour, baking powder and salt into a bowl. Slice in the shortening with a pastry mixer or 2 knives, till the mix resembles coarse corn supper.
3. Deliver a nicely in just the heart of the mix and include the milk all at the moment. Stir with a fork till the dough styles a ball.
4. Carefully style the dough into a ball and put on a lightly floured appear. Knead it lightly with the fingertips 10 or 15 days.
5. Roll the dough into a 12 X 10-inch rectangle pertaining to 1/4-inch thick. Cut into 5 strips and spread with the softened butter.
6. Sprinkle 4 strips with the grated cheddar cheese and stack the 4 on supreme of one one more and best with the 5th strip.
7. Lower into 12 equivalent elementsp and Space on conclusion in the muffin cups. Brush the tops of the rolls with the melted butter.
8. Bake at 450°F for 10 to 15 minutes or until the biscuitsp are golden brown. Serve incredibly hot with butter.
9. Will make 1 dozen Cheddar Enthusiasts.","url":"https://recipe.bluelayer.org/recipe/6094/cheddar-enthusiasts"},{"id":"6080","title":"Madeleines","ingredients":"3/4 cup s ugar
3/4 cup flour
1/2 te as poon baking powde r
1 desk s poon grate d orange ze s t
4 e gg white s
1/2 cup butte r, me lte d","directions":"First, confe ctione rs ' s ugar for s prinkling Preheat the oven to 400°F.
Then, even if you are having nonstick molds, butter the molds with space-temperature butter.
Then, unless of course you are having nonstick molds, too filth the molds with flour.
Then, in a bowl, sift collectively the sugar, flour, baking powder, and zest and stir inside the egg whites right until tender.
Then, stir inside of the butter till tender.
Then, fill the molds not Really to the greatest with a spoon or a pastry bag equipped with a--inch idea.
Then, bake for around 20 minutes, or right until the madeleines swell in excess of the molds, spring again to the contact, and are a bit browned close to the edges.
Finally, sprinkle the madeleines with confectioners' sugar, then pop them out of the molds and on to cooling racks.","url":"https://recipe.bluelayer.org/recipe/6080/madeleines"},{"id":"6075","title":"Cheese Puffs (Gougères)","ingredients":"3 ounce s dry age d che e s e
1 re cipe cre am puff pas check out dough
1 desk s poon paprika (optional)
Egg was h (s e e Manufacturing Egg Was h for Pie Pas consider)","directions":"First, preheat the oven to 425°F.
Then, grate the cheese finely; you must include around 1 cup.
Then, e-book 1/4 cup and combination the chill out into the dough with a wood spoon.
Then, incorporate in just the paprika.
Then, fill a pastry bag equipped with a--inch simple suggestion with dough.
Then, pipe very little dollops of dough into the corners of a sheet pan, and push a sheet of parchment paper on to them to keep it inside point.
Then, pipe the pastry within dollops with regards to 1 inch aside, inside of staggered rows.
Finally, the moment you've piped out the instantly amount-the pastry bag varieties a mound in excess of 1 inch extensive at the foundation and around-inches high-offer the suggestion a simple round movement to detach it against the mound without the need of leaving a tiny thread of pastry inside of the center.","url":"https://recipe.bluelayer.org/recipe/6075/cheese-puffs-goug-res"},{"id":"6074","title":"Product Puffs","ingredients":"1 re cipe cre am puff pas consider dough
Egg was h (s e e Manufacturing Egg Was h for Pie Pas try out)
1 cup he avy cre am
2 desk s poons granulate d s ugar or extra as ne e de d
2 te as poons vanilla e xtract","directions":"First, confe ctione rs ' s ugar for s prinkling upon best Preheat the oven to 400°F.
Then, healthy a pastry bag with a 1/2-inch simple idea and fill it with the dough.
Then, pipe very little dollops of dough into the corners of a sheet pan, and force a sheet of parchment paper on to them to preserve it inside of vacation spot.
Then, create 2 rows of 3 product puffs every.
Then, begin via keeping the pastry bag around 3/4 inch around the sheet pan and squeezing.
Then, if the pastry bag idea is also end, the product puffs won't be thick plenty of; if it's much too significantly absent, they won't be extensive plenty of.
Then, as the spherical of pastry normally takes condition, carry the pastry bag right until it is relating to 1 1/2 inches over the sheet pan.
Finally, the mounds of dough should really be more than 3 1/2 inches within just diameter and concerning 1 1/2 inches higher within the centre.","url":"https://recipe.bluelayer.org/recipe/6074/product-puffs"},{"id":"6073","title":"Adorable Crisp Pastry Dough (Pâte Sucrée)","ingredients":"1/2 cup moreover 2 desk s poons chilly butte r, lower into s shopping mall dice s
-cup confe ctione rs ' s ugar, or 1/2 cup s upe rfine s ugar
1 chilly e gg moreover 1 chilly e gg yolk, we ll be ate n, as well as far more e gg yolk if ne e de d
1 cup cake flour
1 cup all-purpos e flour
1/2 te as poon s alt","directions":"First, by way of hand inside a bowl: Making use of a wood spoon, product the butter within just a bowl and sift higher than the sugar.
Then, combat until finally soft and creamy.
Then, combat the egg mix into the butter-sugar combination a small at a year.
Then, exchange to a whisk as the mix gets added liquid.
Then, although the blend consists of the regularity of bitter product or very low curd cottage cheese, sift both of those flours in excess of it and increase the salt.
Then, stir merely extended sufficient to contain the flour.
Then, flatten the dough into a disk if you're having it for a pie or tart; roll it into a cylinder if you're developing cookies or tartlets.
Finally, wrap it within just plastic wrap and refrigerate for at bare minimum 30 minutes right before taking.","url":"https://recipe.bluelayer.org/recipe/6073/adorable-crisp-pastry-dough-p-te-sucr-e"},{"id":"6072","title":"Conventional Crème Mousseline","ingredients":"2 cups milk
1 te as poon vanilla e xtract
1/2 cup s ugar
1 e gg
3 e gg yolks
5 desk s poons corns tarch
1 1/2 cups chilly butte r, dice d","directions":"First, flavoring (s e e s ide bar) Within a saucepan, convey the milk and vanilla to a simmer.
Then, in a bowl superior sufficient to as well preserve the scorching milk, whisk jointly the sugar, egg, and egg yolks for around 1 second, or until eventually delicate and light.
Then, whisk within just the cornstarch until finally comfortable.
Then, ladle above fifty percent of the scorching milk into the egg mix, despite the fact that stirring continuously with a whisk.
Then, pour this mix back again into the saucepan, Space the saucepan in excess of medium warm, and stir with a whisk until eventually the blend bubbles and thickens.
Then, location the incredibly hot pastry product inside a bowl, address it with plastic wrap, and permit it awesome.
Then, if you are inside a rush, overcome the pastry product within a stand mixer with a nonreactive paddle attachment right up until it reaches area temperature.
Finally, with the mixer's whisk attachment, combat the pastry product upon medium pace.","url":"https://recipe.bluelayer.org/recipe/6072/conventional-cr-me-mousseline"},{"id":"6053","title":"Cranberry biscotti","ingredients":"500g/1lb 2oz simple flour
225g/8oz granulated sugar
1â„2 teaspoon baking powder
1â„2 teaspoon salt
75g/3oz butter, cubed
2 eggs
1 teaspoon vanilla essence
225g/8oz shelled pistachio crazy, coarsely chopped
2 tablespoons dried cranberries","directions":"First, evenly grease a baking tray. In just a higher bowl, merge the flour, sugar, baking powder and salt. Making use of a pastry blender or 2 knives, slice the butter into the flour combination right up until the mix resembles coarse crumbs.
Then, combination inside the eggs, one at a season, until finally a rigid dough sorts. Insert the vanilla essence, and stir inside of the pistachios and cranberries.
Then, divide the dough within 50 percent, and form every single 50 percent into a 30 x 5cm/ 12 x 2inside log upon the baking tray. Go over with hold motion picture, and refrigerate the logs for at minimum 30 minutes.
Then, preheat the oven to 190°C/375°F/Fuel mark 5. Remove the hold movie in opposition to the logs, and bake for 20â€\"25 minutes till the edges start off to brown. Amazing the logs upon the baking tray for 10 minutes.
Then, stop the oven temperature to 170°C/325°F/Gasoline mark 3. Go the logs to a reducing board, and minimize crosswise diagonally into 1cm/1â„2in just thick slices. Working with the exact baking tray, set up the slices as a result that they lie flat (minimize facet down) in just a one layer.
Finally, bake the slices for 20â€\"25 minutes, turning at the time, until finally they are light-weight golden brown upon both equally facets. Great extensively upon a twine rack. Retail outlet within just an airtight container. biscuits & cute snacks.","url":"https://recipe.bluelayer.org/recipe/6053/cranberry-biscotti"},{"id":"6038","title":"Pumpkin pie","ingredients":"For the pastry
cakes & pastries
2 eggs, evenly overwhelmed
150g/5oz Demerara sugar
75ml/3fl oz product
1 tablespoon cute sherry
1 teaspoon flooring cinnamon
1â„2 teaspoon floor nutmeg
1â„2 teaspoon floor ginger
150g/5oz undeniable flour
100g/4oz butter, cubed
1 teaspoons caster sugar
75ml/3fl oz iced water
1 egg yolk, flippantly overwhelmed, to glaze
1 tablespoon milk, to glaze","directions":"First, evenly grease a 23cm/9within spherical pie dish.
Then, peel the pumpkin and discard the seeds. Chop the flesh into minor chunks, and steam or boil for 10 minutes or right up until the pumpkin is precisely soft. Drain carefully, mash and preset apart to interesting.
Then, to deliver the pastry, sift the flour into a significant bowl, and rub within the butter making use of your fingertips right until the combination resembles fantastic breadcrumbs. Stir inside of the caster sugar.
Then, create a perfectly inside the middle, increase approximately all of the iced water and combination with a flat-bladed knife. Incorporate the currently being water, a minimal at a year, if critical to convey the dough jointly. Assemble the dough into a ball, and roll out amongst 2 sheets of baking parchment right until massive sufficient to include the foundation and aspect of the pie dish. Line the dish with the pastry, slim absent any more and crimp the edges. Chill the pastry-covered dish for more than 20 minutes.
Then, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, reduce a piece of baking parchment superior sufficient to address the pie dish. Employ to line the pastry shell, then spread baking beans above the paper. Bake blind for 10 minutes, then remove the paper and beans. Return the pie shell to the oven for a more 10 minutes or till evenly golden. Do not transform the oven off.
Then, to deliver the filling, whisk the eggs and Demerara sugar inside of a high bowl. Incorporate the cooled mashed pumpkin, product, sherry, cinnamon, nutmeg and ginger, and stir correctly until eventually merged. Pour the filling into the pastry shell, comfortable the look with the again of a spoon, then bake for 40 minutes or right until established.
Finally, provide the pie incredibly hot with ice product or whipped product. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6038/pumpkin-pie"},{"id":"6037","title":"Chocolate pecan pie","ingredients":"For the pastry
275g/10oz undeniable flour
50g/2oz cocoa powder
100g/4oz icing sugar pinch of salt
200g/7oz butter, diced
1 egg yolk
For the filling
350g/12oz shelled pecan outrageous
75g/3oz butter
175g/6oz Demerara sugar
3 eggs
2 tablespoons double product
2 tablespoons undeniable flour
75g/3oz dim chocolate (at bare minimum
70% cocoa solids)
1 tablespoon icing sugar, to filth","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, to create the pastry, sift the flour, cocoa, sugar and salt into a bowl and deliver a properly within just the middle. Put the butter and egg yolk within the properly, and incorporate with each other, then little by little incorporate inside of the dry components. Knead evenly into a ball. Go over with hold movie and chill within just the fridge for 1 hour.
Then, unwrap the pastry and roll out upon a evenly floured energy appear. Seek the services of to line a 25cm/10inside non-adhere springform pie tin, and prick the foundation with a fork. Line the pastry shell with foil and fill with baking beans. Bake in just the oven for 15 minutes. Remove against the oven, discard the beans and foil, and make it possible for to great. Depart the oven upon.
Then, to create the filling, about chop 225g/8oz of the pecan mad. Incorporate the butter with 50g/2oz of the Demerara sugar. Overcome within just the eggs one at a period, then increase the getting Demerara sugar and combination.
Then, stir within the double product, flour and chopped pecan crazy. Soften the chocolate inside of a heatproof bowl established above a pan of simmering water, then insert to the combination.
Then, spoon the filling into the pastry shell, and comfortable the appear. Lower the staying pecan mad inside 50 percent, and organize in excess of the pie.
Finally, bake inside the oven for 30 minutes, then include the greatest of the pie with foil to stop it burning and bake for a even further 25 minutes. Remove the pie against the oven and permit it interesting marginally just before getting rid of versus the tin and moving to a twine rack to awesome totally. Dirt with the icing sugar. substances 450g/1lb pumpkin.","url":"https://recipe.bluelayer.org/recipe/6037/chocolate-pecan-pie"},{"id":"6036","title":"Lime meringue tarts","ingredients":"For the pastry
50g/2oz pistachio ridiculous
100g/4oz undeniable flour, sifted pinch of salt
75g/3oz butter, diced
50g/2oz icing sugar
2 medium eggs
For the pastry
1 egg furthermore 3 egg yolks
grated zest and juice of 5 limes
200g/7oz caster sugar
150ml/5fl oz double product","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5. Grease and flour 6 tartlet tins measuring 8 x 2.5cm/31â„4 x 1within.
Then, to deliver the pastry, chop the pistachios in just a blender or foodstuff processor for 30 seconds. Include the flour, salt and butter, and pulse until eventually the blend resembles crumbs. Include the icing sugar and pulse to combination. Independent the eggs, put 1 egg white to one facet for the meringue and discard the other. Increase the yolks to the mix, and pulse until eventually it merely retains collectively.
Then, flip the dough upon to a frivolously floured effort and hard work appear, and knead carefully to deliver the combination with each other. Roll out the pastry and seek the services of to line the tins, urgent perfectly into the edges and trimming off any further pastry. Protect with hold movie and chill for 30 minutes.
Then, put the tins upon a baking sheet, line with foil and fill with baking beans. Bake for 10 minutes. Remove the foil and beans, and bake for a further more 10â€\"12 minutes right until precisely cooked. Remove in opposition to the oven, and prevent the temperature to 180°C/350°F/Gasoline mark 4.
Then, in the meantime, to create the filling, put the egg and egg yolks into a very low pan, incorporate the lime zest and juice, 150g/5oz of the caster sugar and the product. Cook more than a medium warmth for 5 minutes, stirring consistently, until eventually the custard incorporates thickened and is tender. Pour into a higher bowl and make it possible for to neat. Spoon the lime filling into the pastry scenarios.
Then, put the reserved egg white into a bowl and whisk until finally it stands within rigid peaks. Include the getting sugar a tiny at a period, and move forward to battle right up until the blend is rigid and bright. Put within just a piping bag equipped with a spherical 1cm/1â„2inside nozzle, and pipe in the vicinity of the benefit of the tarts.
Finally, bake the tarts for 10 minutes or until finally the meringue is tough to the contact. Provide sizzling or chilly. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6036/lime-meringue-tarts"},{"id":"6034","title":"Frangipane tart","ingredients":"For the filling
100g/4oz caster sugar
50g/2oz floor almonds
100g/4oz simple flour
75g/3oz butter, reduce into very low cube
1 superior egg
1 egg yolk
grated zest of 1 tiny lemon
2 teaspoons water pinch of salt
50g/2oz butter
50g/2oz caster sugar
50g/2oz floor almonds
50g/2oz white breadcrumbs
1 substantial egg
3 drops of almond essence
4 tablespoons raspberry jam","directions":"First, to create the pastry, put the sugar, almonds and flour into a blender or foodstuff processor, and whiz at comprehensive tempo for a number of seconds. Increase the butter and do the job once more until eventually simply just put together. The combination ought to resemble high-quality breadcrumbs.
Then, include the egg and egg yolk, the lemon zest, 2 teaspoons water and a pinch of salt. Function yet again until eventually the pastry balls. Wrap in just hold movie and refrigerate for 2 several hours.
Then, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, roll out the chilled pastry, and hire to line a greased 20cm/8inside unfastened- bottomed tart tin. If it breaks it can be fixed by way of urgent with your arms. Create the shell as even as potential, with a double thickness spherical the edges, and driven specifically up to the supreme as it will shrink as it bakes. Be thorough to thrust into the backside edges to get rid of air in between the tin and the pastry.
Then, to deliver the filling, put the butter, sugar, almonds and breadcrumbs into the blender and operate temporarily to combination. With the gadget operating upon total tempo, incorporate the egg and almond essence right up until a soft paste sorts.
Then, put the shell upon a baking tray, prick the backside with a fork and line with foil. Fill with baking beans and bake blind for 10 minutes.
Then, remove the foil and beans, and go away to interesting a little bit, then fill the foundation with a layer of raspberry jam. Address this with the almond paste. Scrape the look comfortable and position.
Finally, return to the oven and bake for 25â€\"30 minutes right until risen and frivolously browned. Provide scorching or at place temperature. cakes & pastries 10g/5oz butter.","url":"https://recipe.bluelayer.org/recipe/6034/frangipane-tart"},{"id":"6033","title":"Mississippi mud pie","ingredients":"substances
225g/8oz undeniable flour
2 tablespoons cocoa powder
150g/5oz butter
25g/1oz caster sugar
450ml/3â„4pt double product, whipped
For the filling
175g/6oz butter
350g/12oz muscovado sugar
4 eggs, frivolously overwhelmed
4 tablespoons cocoa powder, sifted
150g/5oz dim chocolate
300ml/10fl oz solitary product
1 teaspoon chocolate essence","directions":"First, to deliver the pastry, sift the flour and cocoa powder into a blending bowl. Rub within the butter until finally the combination resembles good breadcrumbs. Stir inside of the sugar and plenty of chilly water (more than 2 tablespoons) to incorporate to a gentle dough. Chill for 15 minutes.
Then, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, roll out the pastry dough upon a frivolously floured function look, and hire to line a greased 23cm/9within free-bottomed flan tin. Line with foil and baking beans.
Then, bake blind inside of the oven for 15 minutes. Remove the beans and foil, and cook for a even more 10 minutes until finally crisp. Avert the oven temperature to 170°C/325°F/Fuel mark 3.
Then, to deliver the filling, fight the butter and sugar inside a bowl, and little by little combat in just the eggs with the cocoa powder. Soften the darkish chocolate within a heatproof bowl mounted earlier mentioned a pan of simmering water, then fight the melted chocolate, solitary product and chocolate essesnce into the egg combination.
Finally, pour the blend into the cooked pastry shell, and bake inside the oven for 45 minutes or until finally the filling is established. Depart in just the tin to awesome thoroughly, then go to a serving plate. Address with the whipped product, and chill ahead of serving. For the pastry cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6033/mississippi-mud-pie"},{"id":"6031","title":"Filo rhubarb pie","ingredients":"500g/1lb 2oz crimson rhubarb
1 teaspoon merged spice
grated zest and juice of 1 orange
1 tablespoon granulated sugar
1 tablespoon small-body weight spread
3 sheets filo pastry","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, slender the leaves and finishes towards the rhubarb stems, and chop into 2.5cm/1within just parts. Put within a medium bowl. Include the merged spice, orange zest and juice, and sugar, and throw very well to coat lightly. Suggestion the rhubarb into a 1.2 litre/2pt pie dish.
Then, soften the spread and brush above the filo sheets. Crumple the filo loosely, and Area the parts upon supreme of the filling to deal with.
Finally, put the dish upon a baking tray, and bake the pie for 20 minutes until eventually golden brown. Eliminate the temperature to 180°C/350°F/Fuel mark 4. Bake for 10â€\"15 minutes added right up until the rhubarb is soft. Provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/6031/filo-rhubarb-pie"},{"id":"6030","title":"Baklava","ingredients":"450g/1lb walnuts, finely chopped
50g/2oz caster sugar pinch of floor cinnamon
275g/10oz filo pastry
For the syrup
juice of 1 lemon
150g/5oz sugar
1â„2 teaspoon flooring cinnamon","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Flippantly grease a 25cm/10inside free-bottomed cake tin.
Then, merge with each other the walnuts, sugar and cinnamon in just a bowl.
Then, spread the filo pastry, and go over with a soaked tea towel to keep away from it drying out. Brush a piece of the filo with melted butter, and in good shape it into the backside of the tin with the buttered facet down. Allow for the edges spill around and brush with butter. Repeat with 3 far more buttered filo sheets, developing certainly that the complete tin is included.
Then, sprinkle with 50 % of the nut mix. Repeat with 4 even further levels of buttered filo, then scatter the getting nut combination in excess of them. Put 2 further levels of buttered filo upon best, then fold the edges in just and beneath.
Then, minimize the final 2 sections of filo as a result they that in good shape the tin, Area upon ultimate and brush generously with butter. Bake for 40 minutes, then make improvements to the temperature to 200°C/400°F/Fuel mark 6. Bake for a excess 20 minutes or right up until golden brown.
Finally, to create the syrup, carefully warm the lemon juice, sugar and cinnamon until eventually the sugar incorporates dissolved and the syrup contains low a bit. Pour previously mentioned the cooked baklava, and go away to great within just the tin for 1â€\"2 hrs. Slash into wedges and provide. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6030/baklava"},{"id":"6029","title":"Apple galettes","ingredients":"225g/8oz simple flour
350g/12oz butter, chopped,
125ml/4fl oz chilled water
8 cooking apples
175g/6oz caster sugar","directions":"First, put the flour and 225g/8oz of the butter in just a bowl. Minimize the butter into the flour having 2 knives right up until it resembles higher crumbs. Slowly and gradually insert the chilled water, stirring with a knife and urgent collectively right until a hard dough types.
Then, convert on to a evenly floured do the job seem and roll into a rectangle. The dough is crumbly and difficult to afford to pay for at this place. Fold the dough and re-roll couple occasions. Wrap the pastry inside dangle motion picture and refrigerate for 30 minutes, then fold and re-roll a handful of added situations. Wrap all over again inside hold motion picture and refrigerate for an additional 30 minutes.
Then, preheat the oven to 190°C/375°F/Gasoline mark 5. Roll the pastry right until 3mm/1â„2within just thick. Slash into 8 x 10cm/4in just rounds.
Finally, peel, main and minimize the apples. Organize inside of a spiral upon the pastry. Sprinkle perfectly with the caster sugar, and dot with the being butter. Bake upon greased baking trays for 20â€\"30 minutes right up until the pastry is crisp and golden. Provide sizzling with product or ice product. cakes & pastries substances 100g/4oz butter, melted.","url":"https://recipe.bluelayer.org/recipe/6029/apple-galettes"},{"id":"6000","title":"Pear product pie","ingredients":"For the shortcrust pastry
300g/11oz simple flour pinch of salt
175g/6oz butter, cubed
50ml/2fl oz iced water
For the filling
700g11â„2lb pears
100g/4oz sugar
500ml/18fl oz double product
1â„4 teaspoon recently floor pepper
1 egg yolk, frivolously crushed","directions":"First, to deliver the shortcrust pastry, sift the flour and the salt jointly into a massive blending bowl. Increase the cubes of butter. Rub the butter and flour collectively with your fingertips until finally the blend consists of a coarse texture.
Then, stirring flippantly with a knife, sprinkle water previously mentioned the dough right until it particularly starts to cohere. Get the dough with each other into a ball, urgent it alongside one another with your arms. Wrap within just dangle movie and chill for 30 minutes.
Then, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, roll out the dough to a thickness of 3mm/1â„8within and hire 2-thirds of it to line a 23cm/9within pie dish.
Then, to deliver the filling, peel, main and cut the pears. Incorporate the pear slices with the sugar and product, and include the pepper. Fill the pie with this mix, and deal with with the becoming dough. Glaze with the egg yolk, and minimize a minor slit in just the best as a result the steam can escape throughout cooking.
Finally, bake within just the oven for relating to 50 minutes or until eventually the final is browned. Provide incredibly hot or chilly. 150g/5oz butter cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6000/pear-product-pie"},{"id":"5997","title":"Citrus tart","ingredients":"For the filling
finely grated zest of 1 lemon juice of 3 lemons
3 tablespoons caster sugar
3 egg yolks
juice of 1 orange
2 eggs additionally 1 egg yolk
350ml/12fl oz double product
175g/6oz caster sugar","directions":"First, to create the pastry, sift the flour into a blending bowl, create a perfectly within the heart and put the butter, sugar and egg yolks within just it. Do the job with the fingertips of one hand till Individuals are mixed, then bit by bit hard work inside of the flour. Progress blending right until the pastry styles a comfortable ball. Wrap inside hold movie and chill for 30 minutes.
Then, preheat the oven to 190°C/375°F/Fuel mark 5. Grease a 28cm/11inside of flan dish.
Then, roll out the pastry and hire to line the tin. Prick the foundation of the pastry with a fork, and line with foil. Fill with baking beans and bake blind for 15â€\"20 minutes till only brown. Remove against the oven to amazing, and avoid the oven temperature to 160°C/325°F/Gasoline mark 3.
Finally, to deliver the filling, put the lemon zest within just a weighty bowl with the lemon and orange juice. Insert the eggs and yolk, product and sugar. Whisk the mix with each other right up until the sugar incorporates dissolved and the final is fluffy. Pour the filling into the pastry scenario and bake inside the heart of the oven for 30â€\"35 minutes until eventually the filling is preset. Provide very hot or chilly. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/5997/citrus-tart"},{"id":"5996","title":"Chocolate meringue pie","ingredients":"225g/8oz dim chocolate digestive biscuits
25g/1oz butter, melted
For the filling
3 egg yolks
50g/2oz caster sugar
50g/2oz cornflour
600ml/1pt milk
100g/4oz dim chocolate (at minimum amount
70% cocoa solids)
For the meringue
2 egg whites
100g/4oz caster sugar
1â„2 teaspoon vanilla essence","directions":"First, preheat the oven to 160°C/325°F/Fuel mark 3.
Then, put the digestive biscuits within just a plastic bag, and crush with a rolling pin. Pour into a blending bowl. Stir the butter into the biscuit crumbs till properly merged. Force the biscuit mix firmly into the backside and up the aspects of a 23cm/9inside flan tin or dish.
Then, to deliver the filling, fight the egg yolks, sugar and cornflour inside a enormous bowl right up until they style a soft paste, including a tiny of the milk if needed. Warm the milk right up until virtually boiling, then bit by bit pour into the egg blend, whisking properly.
Then, return the blend to the saucepan and cook carefully, whisking often, right up until it thickens. Remove against the warm. Soften the chocolate inside a heatproof bowl established more than a pan of simmering water. Whisk the melted chocolate into the mix within just the saucepan. Pour the blend into the digestive biscuit foundation.
Then, to create the meringue, whisk the egg whites within just a high blending bowl till name inside of delicate peaks. Little by little whisk in just more than 2-thirds of the sugar until finally the mix is thick and shiny. Fold within the getting sugar and the vanilla essence. Spread the meringue in excess of the filling.
Finally, bake the pie inside of the middle of the oven for 30 minutes. Provide scorching. cakes & pastries For the pastry 175g/6oz undeniable flour 75g/3oz butter.","url":"https://recipe.bluelayer.org/recipe/5996/chocolate-meringue-pie"},{"id":"5995","title":"Sticky plum tart","ingredients":"100g/4oz undeniable flour
1 teaspoon floor cinnamon pinch of salt
75g/3oz butter
1 egg yolk
1 tablespoon chilled water
450g/1lb plums, halved, stoned and diced
25g/1oz caster sugar
3 tablespoons apricot jam","directions":"First, sift the flour into a blender or foodstuff processor, increase the flooring cinnamon, salt, butter and egg yolk. Method for 30 seconds or until finally frivolously blended. Incorporate the chilled water and treatment for a extra 30 seconds. Knead with each other evenly, and roll out to a circle regarding 25.5cm/10within in just diameter. Put upon a baking tray and chill for 10â€\"15 minutes.
Then, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, prick the pastry all about with a fork. Bake for 20â€\"25 minutes or till golden brown.
Then, organize the plums in excess of the cooked pastry, and sprinkle with the sugar. Put again inside of the oven for 40â€\"45 minutes until finally the plums are gentle.
Finally, to conclusion, soften the jam in just a lower saucepan with 2 tablespoons water, deliver to the boil and bubble for 1 moment. Brush or spoon around the hot tart to glaze.","url":"https://recipe.bluelayer.org/recipe/5995/sticky-plum-tart"},{"id":"5992","title":"Apple turnovers","ingredients":"500g/1lb 2oz puff pastry
1 egg white, flippantly crushed caster sugar, to dirt
For the filling
200g/7oz stewed apple
25g/1oz caster sugar
50g/2oz raisins, chopped
25g/1oz walnuts, chopped","directions":"First, preheat the oven to 210°C/425°F/Fuel mark 7. Frivolously grease a baking tray.
Then, roll the pastry upon a flippantly floured energy show up to a rectangle over 45 x 35cm/18 x 14in just. Slice out 12 rounds measuring 10cm/4in just.
Then, to create the apple filling, combination collectively the components in just a blending bowl.
Finally, divide the filling amongst the pastry rounds, then brush the edges with water. Fold the pastry within just fifty percent to deliver a fifty percent-moon, and pinch the edges firmly collectively to seal. Brush the tops with egg white, and grime with caster sugar. Create 2 very little slits within the greatest of each and every turnover. Bake for 15 minutes, then avert the temperature to 190°C/375°F/Gasoline mark 5 and bake for a more 10 minutes. Provide hot. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/5992/apple-turnovers"},{"id":"5990","title":"Cherry turnover","ingredients":"450g/1lb shortcrust pastry
450g/1lb pitted bitter cherries
double product, to provide","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, roll out the pastry, and employ the service of to line a greased 20cm/8within pie dish, allowing for the aspects of the pastry to cling in excess of the benefit. Fill the included dish with the cherries. Fold the edges of the dough in excess of the filling, sealing them the place they fulfill within the middle. Prick the pastry ultimate with a fork.
Finally, bake in just the oven for 30 minutes or until finally the pastry is flippantly browned. Provide with product.","url":"https://recipe.bluelayer.org/recipe/5990/cherry-turnover"},{"id":"5989","title":"Sly cakes","ingredients":"450g/1lb prepared-to-roll puff pastry
2 cooking apples
50g/2oz butter
50g/2oz muscovado sugar
225g/8oz sultanas
50g/2oz merged peel
2 teaspoons flooring allspice
1 egg yolk, crushed icing sugar, to grime","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Flippantly grease a non-adhere baking tray.
Then, roll out the puff pastry to a thickness of 1cm/1â„2inside, then slim and slash into 2 equivalent rectangles. Put one upon the baking tray.
Then, peel, main and cube the apple. Fry in just the butter. Whilst golden and setting up to melt, insert the muscovado sugar and throw to coat. Remove in opposition to the warmth and stir within just the sultanas, combined peel and allspice.
Then, spread the blend on to the pastry rectangle upon the baking tray. Put the other rectangle upon greatest, and drive down evenly. Divide into 16 squares with a sharp knife, urgent approximately all the route for the duration of, and brush the tops with egg yolk.
Finally, bake within the oven for 15â€\"20 minutes. Shift to a twine rack to interesting. Grime with icing sugar. substances.","url":"https://recipe.bluelayer.org/recipe/5989/sly-cakes"},{"id":"5975","title":"Pineapple & interest fruit salsa","ingredients":"1 minimal pineapple
2 hobby fruit
150ml/5fl oz Greek-design yogurt
2 tablespoons mild muscovado sugar","directions":"First, reduce the greatest and backside of the pineapple. Employing a weighty sharp knife, minimize off the peel and remove any becoming ‘eyes’. Lower the pineapple, and employ the service of a little pastry cutter or an apple corer to remove the challenging main versus each and every reduce.
Then, minimize the interest fruit within just 50 percent, and scoop the seeds and pulp into a bowl. Stir within the pineapple slices and yogurt. Protect and chill.
Finally, stir within the sugar only in advance of serving.","url":"https://recipe.bluelayer.org/recipe/5975/pineapple-interest-fruit-salsa"},{"id":"5962","title":"Glazed nectarine tart","ingredients":"175g/6oz organized-to-roll puff pastry
25g/1oz butter, melted
600g/11â„4lb nectarines, quartered, stoned and sliced
2 tablespoons apricot jam","directions":"First, preheat the oven to 230°C/ 450°F/Gasoline mark 8.
Then, roll out the pastry thinly to a 28cm/11within spherical. Put upon a non- adhere baking sheet ,and prick very well all above with a fork. Bake for 8â€\"10 minutes until eventually effectively browned and cooked all through.
Then, brush some of the melted butter around the pastry, and organize the fruit slices upon supreme, immediately to the edges of the pastry. Drizzle with the becoming butter and grill for 5 minutes or until eventually the fruit is particularly tinged with shade. Great marginally.
Finally, very hot the apricot jam with a small water, and brush above the fruit to glaze. Provide scorching or chilly. chilly desserts.","url":"https://recipe.bluelayer.org/recipe/5962/glazed-nectarine-tart"},{"id":"5960","title":"Redcurrant filo baskets","ingredients":"3 sheets filo pastry
1 tablespoon sunflower oil
175g/6oz redcurrants
250ml/9fl oz Greek-design yogurt
1 teaspoon icing sugar","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Slice the sheets of filo pastry into 18 squares measuring 10cm/4within just.
Then, brush each and every filo sq. Really thinly with the oil, then set up 3 squares within just each and every gap of a 6-gap muffin tin, putting each individual one at a substitute frame of mind consequently that they kind star-fashioned baskets. Bake for 6â€\"8 minutes until finally crisp and golden. Elevate the baskets out thoroughly. Depart to great upon a twine rack.
Finally, preset apart a several redcurrants for decoration, and stir the chill out into the Greek yogurt. Spoon the mix into the filo baskets. Beautify with the reserved redcurrants, and sprinkle with the icing sugar to provide.","url":"https://recipe.bluelayer.org/recipe/5960/redcurrant-filo-baskets"},{"id":"5904","title":"Treacle tart","ingredients":"substances
1 x 23cm/9within just shortcrust pastry shell, baked
400g/14oz golden syrup
2 tablespoons treacle
150g/5oz slivered almonds
125g/41â„2oz fresh new white breadcrumbs
2 eggs
grated zest of 1â„2 lemon","directions":"First, preheat the oven to 130°C/ 250°F/Gasoline mark 1/2. Put the pastry shell upon a baking sheet.
Then, in just a bowl, blend with each other the golden syrup, treacle, slivered almonds, breadcrumbs, eggs and lemon zest. Spoon the mix into the pastry scenario, and bake for regarding 1 hour.
Finally, provide very hot with clotted product or double product.","url":"https://recipe.bluelayer.org/recipe/5904/treacle-tart"},{"id":"5896","title":"Mince pies","ingredients":"150g/5oz butter, lower into sections
225g/8oz simple flour
50g/2oz flooring almonds
25g/1oz caster sugar
a pair drops of almond essence grated zest of 1 orange
1 egg yolk
225g/8oz mincemeat
1 egg white, evenly crushed","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Frivolously grease a 12-gap bun tin or muffin pan.
Then, rub the butter into the flour getting your fingertips until eventually the blend resembles coarse breadcrumbs. Incorporate the almonds, sugar, almond essence, orange zest, egg yolk and 1 tablespoon water. Blend to sort a corporation dough. Knead quickly upon a floured energy look, then wrap and chill for 30 minutes.
Then, roll out thinly, and stamp out 12 rounds, regarding 7.5cm/3inside, having a pastry cutter. Employ the pastry to line the holes within just the bun tin. Spoon inside of the mincemeat to arrive 2-thirds of the course up each and every gap. Hire the getting pastry to slash into seasonal styles â€\" these as holly leaves or Xmas trees â€\" and level upon ultimate of the mincemeat.
Finally, bake for 20 minutes till crisp and golden brown. Provide incredibly hot with product or brandy butter. warm desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5896/mince-pies"},{"id":"5895","title":"Cherry pie","ingredients":"3 tablespoons chilled water
700g/11â„2lb pitted Morello cherries
100g/4oz butter, cubed
50g/2oz floor almonds
1 egg, frivolously crushed caster sugar for sprinkling","directions":"First, sift the flour and icing sugar into a bowl. Include the butter and rub within just with particularly your fingertips until eventually the combination is high-quality and crumbly. Stir in just the flooring almonds, then increase nearly all the water and stir into the flour blend with a flat-bladed knife right until the combination varieties a dough, including the becoming water if required.
Then, switch the dough on to a evenly floured get the job done show up and assemble collectively into a ball. Roll out upon a sheet of baking parchment into a circle around 26cm/101â„2within in just diameter. Flatten a bit, go over with hang motion picture and refrigerate for 20 minutes.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, spread the cherries inside of the backside of a greased 23cm/9within just pie dish.
Then, include the pie dish with the pastry, and slim the overhanging benefit. Brush the pastry greatest all earlier mentioned with crushed egg, and sprinkle evenly with caster sugar. Put the pie dish upon a baking tray, and cook for 35â€\"40 minutes right until golden brown.
Finally, provide hot with product or ice product. scorching desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5895/cherry-pie"},{"id":"5893","title":"Apple strudel","ingredients":"100g/4oz dried breadcrumbs
900g/2lb cooking apples juice of 3 lemons
225g/8oz cranberries
225g/8oz seedless raisins
2 teaspoons floor cinnamon
1â„2 teaspoon recently grated nutmeg
225g/8oz chopped walnuts
175g/6oz tender brown sugar
450g/1lb filo pastry sheets
175g/6oz butter","directions":"First, warmth a dry frying pan about a medium warm. Pour inside of the breadcrumbs. Stirring all the period, flippantly toast the crumbs for 1â€\"2 minutes. Remove in opposition to the warmth and established apart to neat.
Then, peel, main and cube the apples, put them inside a major bowl and throw within the lemon juice to keep away from browning. Include the cranberries, raisins, cinnamon, nutmeg, walnuts and sugar. Blend properly with each other.
Then, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, spread a wet tea towel upon a contemporary do the job show up, and put the sheets of pastry upon it. Remove a solitary sheet of pastry, and House upon a moment soaked tea towel. All of a sudden protect the being pastry with a 3rd soaked tea towel.
Then, soften some of the butter inside a pan, and brush around the solitary pastry sheet. Sprinkle with some of the breadcrumbs. Come across the pastry sheets, carry off a moment sheet of pastry and level this upon greatest of the initial. Deal with the becoming sheets as ahead of.
Then, brush the minute sheet of pastry with melted butter and sprinkle with breadcrumbs. Repeat this treatment with a different 2 pastry sheets. Spread 50 percent of the apple and walnut filling upon the fourth sheet, leaving a border in the vicinity of the benefit. Utilizing the tea towel down below, slowly and gradually and thoroughly roll the sheets of pastry absent versus you to style a log, tucking the edges of the pastry inwards as you transfer.
Then, repeat the complete method till you comprise 2 pastry logs, holding the to start with one wet beneath a tea towel whilst producing the minute.
Finally, evenly grease a baking tray, and diligently tumble the strudel logs on to it. Brush the tops of each logs with the currently being butter, and bake inside the oven for 30â€\"40 minutes till brown and crisp. Remove in opposition to the oven and let to interesting a bit just before serving. sizzling desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5893/apple-strudel"},{"id":"5891","title":"Apple pie","ingredients":"6 massive cooking apples these types of as
Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated lemon zest
pinch of floor cloves
2 tablespoons marmalade
1 egg, frivolously overwhelmed
1 tablespoon granulated sugar
For the pastry
225g/8oz undeniable flour
25g/1oz self-escalating flour
150g/5oz butter, chilled and cubed
2 tablespoons caster sugar
4â€\"5 tablespoons iced water","directions":"First, evenly grease a 23cm/9within pie plate.
Then, peel, main and slice the apples into wedges. Put within a saucepan with the sugar, lemon zest, cloves and 2 tablespoons water. Protect and cook previously mentioned a very low warmth for 8 minutes or until eventually the apples are simply comfortable, shaking the pan from time to time. Drain and awesome extensively.
Then, to deliver the pastry, sift the flours into a bowl, and rub in just the butter employing your fingertips, right until the combination resembles good breadcrumbs. Stir in just the sugar, then create a properly within the middle. Incorporate practically all the iced water, and combination with a pastry scraper or flat-bladed knife, working with a chopping step, right until the mix arrives alongside one another. Acquire with each other and raise out on to a flippantly floured do the job look. Push into a ball and divide into 2, generating one 50 percent a very little more substantial. Deal with with dangle movie and refrigerate for 20 minutes.
Then, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, roll out the much larger piece of pastry in between 2 sheets of baking parchment, and line the backside and aspect of the pie plate. Employing a very low sharp knife, slender absent any added pastry. Brush the marmalade previously mentioned the backside of the pastry shell, and spoon inside the apple blend.
Then, roll out the other pastry ball in between the baking parchment till massive sufficient to address the pie. Brush water in close proximity to the rim of the pastry shell, and put the pastry upon the greatest. Pinch the edges to seal, and lower a several of small slits inside the supreme to permit steam to escape.
Finally, brush the greatest of the pie with overwhelmed egg, and sprinkle with the sugar, Bake within the oven for 20 minutes, then prevent the oven temperature to 180°C/350°F/Gasoline mark 4 and bake for one more 15â€\"20 minutes until eventually golden. Provide sizzling with product or vanilla ice product. very hot desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5891/apple-pie"},{"id":"5876","title":"Caramelized apple tarts","ingredients":"substances
1 pastry sheet against a 375g/13oz pack puff pastry
100g/4oz white marzipan, chilled and coarsely grated
4 Braeburn apples, quartered, cored and sliced
50g/2oz butter
juice of 1 superior lemon
25g/1oz Demerara sugar
1â„2 teaspoon blended spice","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Grease the bottoms of 6 7.5cm/3within patient tartlet tins.
Then, roll out the pastry sheet excess thinly. Stamp out 6 12.5cm/5inside rounds of pastry having a pastry cutter. Hire to line the tins, and prick the bases 2 times with a fork. Chill for 10 minutes.
Then, line the pastry with foil and baking beans. Bake blind for 10 minutes. Remove the foil and beans, sprinkle inside of the marzipan and cook for a extra 5 minutes.
Then, quarter, main and minimize the apples. Warm the butter inside of a major non-adhere frying pan. Include the apples, lemon juice, sugar and blended spice, and cook in excess of a significant warm for 5 minutes, turning as demanded, till greatest of the lemon juice consists of evaporated and the apples are specifically smooth.
Finally, pile the apple combination into the sizzling pastry circumstances, then put back again within the oven for 2â€\"3 minutes. Provide the tartlets scorching with crème fraîche. sizzling desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5876/caramelized-apple-tarts"},{"id":"5855","title":"Custard tart","ingredients":"1â„2 teaspoon granulated sugar
300ml/10fl oz skimmed milk,
50g/2oz small-weight spread
2 eggs
warmed
recently grated nutmeg","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Flippantly grease an 18cm/7within just flan tin with lower-body weight spread.
Then, put the flour and salt inside a bowl. Include the minimal-bodyweight spread, and rub in just with your fingertips right until the mix resembles crumbs. Incorporating a tablespoon of water at a year, incorporate with accurately more than enough chilly water to sort a corporation dough. Knead carefully upon a frivolously floured effort and hard work show up. Roll out and hire to line the flan tin. Prick the foundation with a fork. Fill with crumpled foil, and Area upon a baking tray.
Then, bake inside the oven for 15 minutes, eradicating the foil just after 10 minutes to permit the pastry to dry out. Remove the pastry shell versus the oven, and get rid of the oven temperature to 190°C/375°F/Gasoline mark 5.
Finally, whisk with each other the eggs and sugar, then whisk into the milk. Anxiety into the pastry shell, and sprinkle with a very little grated nutmeg. Bake for above 35 minutes right up until the custard is preset. Provide very hot. desserts - very hot.","url":"https://recipe.bluelayer.org/recipe/5855/custard-tart"},{"id":"5842","title":"Plum filo pockets","ingredients":"substances
100g/4oz skimmed milk delicate cheese
1 tablespoon muscovado sugar
1â„2 teaspoon floor cloves
8 heavy plums, halved and stoned
8 sheets filo pastry sunflower oil for brushing icing sugar, to grime","directions":"First, preheat the oven to 220°C/ 425°F/Gasoline mark 7.
Then, within just a tiny bowl, blend alongside one another the cheese, sugar and cloves.
Then, sandwich the plum halves back again collectively employing a spoonful of the cheese combination.
Then, spread out the pastry, and reduce into 16 areas, just about every over 23cm/9inside of sq.. Brush one evenly with oil, and stage a minute diagonally upon final. Repeat the technique with the staying squares.
Then, put a plum upon just about every pastry sq., and pinch the corners jointly. Stage upon a baking tray. Bake for 15â€\"18 minutes until finally golden, then dirt with icing sugar. Provide incredibly hot. Fromage frais with sizzling plum sauce serves 4 substances 450g/1lb plums, halved and stoned 1 teaspoon granulated sugar 225g/8oz minimal-pounds fromage frais.
Then, put the plums inside a pan with 2 tablespoons water, and cook fairly carefully until finally the juice operates.
Then, address and stew around a comfortable warm until eventually comfortable and pulpy. Purée within a blender or food items processor, and return to the pan. Include the sugar and reheat.
Finally, spoon the fromage frais into 4 affected person dishes. Spoon the warm sauce about, and provide mechanically. sizzling desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5842/plum-filo-pockets"},{"id":"5811","title":"Spinach & ricotta ravioli","ingredients":"substances
450g/1lb contemporary egg pasta
1 egg white salt
For the filling
700g/11â„2lb fresh new spinach
700g/11â„2lb ricotta cheese, weary
2 egg yolks
1â„4 teaspoon recently grated nutmeg
1â„2 teaspoon salt
1â„4 teaspoon recently flooring black pepper
50g/2oz Parmesan cheese, grated
1 tablespoon chopped new flat-leaf parsley","directions":"First, to create the filling, put the spinach inside of a deep saucepan with no water unless of course the drops even now clinging to the leaves when washing. Address with a lid, and steam the spinach for 5â€\"10 minutes till soft, tossing once in a while. Drain the spinach correctly inside of a colander, and squeeze out as a lot water as you can. Chop the spinach and established apart.
Then, mix all the elements for the filling within just a bowl, mixing very well with a picket spoon. Deal with and refrigerate.
Then, divide the pasta dough into 6 quantities. Functioning with one element at a year, roll the dough as thinly as potential into 10cm/4within just huge strips. Effort with 2 strips at a period, preserving the other individuals protected with a moist fabric, and effort and hard work all of a sudden to stay clear of the dough drying out.
Then, put a teaspoon of filling at 5cm/2in just durations inside rows alongside one of the pasta strips. Dip a pastry brush within the egg white, and paint over each individual spoonful of filling. Put the minute rolled-out sheet of pasta about the loaded sheet. Force down firmly in excess of each and every mound of filling to seal it, forcing out any stuck air. Employ a knife to slash the ravioli into squares. Put the squares upon a tray, and depart to dry for 2 hrs.
Finally, deliver a pan of salted water to the boil, and cook the ravioli within batches for 3â€\"5 minutes, lifting out with a slotted spoon. Shift to a serving dish. Provide instantly, both buttered or with tomato sauce. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5811/spinach-ricotta-ravioli"},{"id":"5809","title":"Vegetable jalousie","ingredients":"substances
500g/1lb 2oz geared up-written puff pastry
1 egg, crushed, to glaze
For the filling
25g/1oz butter
1 leek, finely chopped
2 garlic cloves, overwhelmed
1 crimson pepper, seeded and sliced
1 yellow pepper, seeded and sliced
50g/2oz mushrooms, wiped with soaked kitchen area paper and sliced
75g/3oz tiny clean asparagus spears, finishes trimmed
2 tablespoons undeniable flour
100ml/31â„2fl oz vegetable stock
100ml/31â„2fl oz milk
4 tablespoons dry white wine
1 tablespoon chopped refreshing oregano
salt and floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, soften the butter within just a frying pan, and sauté the leek and garlic, stirring regularly, for 2 minutes. Incorporate the peppers, mushrooms and asparagus, and cook for 3â€\"4 minutes.
Then, insert the flour and fry for 1 moment. Remove the pan towards the warmth, and stir in just the vegetable stock, milk and white wine. Return the pan to the warmth and carry to the boil, stirring, until finally thickened. Stir within the oregano, and time with salt and pepper.
Then, roll out 50 % of the pastry upon a flippantly floured appear to kind a rectangle measuring 38 x 15cm/15 x 6within. Roll out the other fifty percent of the pastry to the very same condition, still a tiny bigger all spherical. Put the more compact rectangle upon a baking tray covered with dampened baking parchment.
Then, spoon the filling flippantly upon supreme of the more compact rectangle, leaving a 1cm/1â„2within just margin over the edges.
Then, applying a sharp knife, slash parallel diagonal slits throughout the bigger rectangle to inside 2cm/1within just upon each and every of the prolonged edges.
Then, brush the edges of the lesser rectangle with overwhelmed egg, and House the more substantial rectangle upon supreme, urgent the edges to seal.
Finally, brush the full jalousie with egg to glaze, and bake within just the oven for 30â€\"35 minutes right until risen and golden. Provide quickly. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5809/vegetable-jalousie"},{"id":"5803","title":"Spinach & ricotta pie","ingredients":"225g/8oz spinach
25g/1oz pine mad
100g/4oz ricotta cheese
2 substantial eggs, crushed
50g/2oz flooring almonds
40g/11/2oz Parmesan cheese, recently grated
250g/9oz geared up-written puff pastry
1 tiny egg, crushed, to glaze","directions":"First, preheat the oven to 220°C/425°F/Gasoline mark 7.
Then, rinse the spinach, put inside a superior pan and cook with simply just the water clinging to the leaves for 4â€\"5 minutes until finally wilted. Move to a colander and drain adequately. Every time the spinach is neat adequate to manage, carefully squeeze out the more liquid.
Then, put the pine insane upon a baking tray, and evenly toast less than a medium grill for 2â€\"3 minutes right up until golden brown â€\" be cautious not to scorch them.
Then, put the ricotta, spinach and eggs within a bowl, and mixture collectively. Include the pine ridiculous, combat nicely, then stir inside the flooring almonds and Parmesan.
Then, roll out the puff pastry into 2 squares, each and every regarding 20cm/8inside of extensive. Slim the edges, scheduling the pastry trimmings.
Then, put one of the pastry squares upon a baking tray. Spoon previously mentioned the spinach blend to within just 1cm/1â„2within just of the gain of the pastry. Brush the edges with overwhelmed egg, and put the minute sq. more than the supreme.
Then, having a spherical-bladed knife, thrust the pastry edges collectively by means of tapping alongside the sealed gain. Seek the services of the pastry trimmings to adorn the pie.
Finally, bake within the oven for 10 minutes. Eliminate the oven temperature to 190°C/375°F/Fuel mark 5, and bake for a additional 25â€\"30 minutes. Provide scorching. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5803/spinach-ricotta-pie"},{"id":"5797","title":"Mushroom vol-au-vent","ingredients":"substances
500g/1lb 2oz prepared-created puff pastry
1 egg, crushed, for glazing
For the filling
30g/1oz butter
700g/11â„2lb put together mushrooms
100ml/31â„2fl oz white wine
4 tablespoons double product
2 tablespoons chopped contemporary chervil salt and recently floor black pepper","directions":"First, preheat the oven to 220°C/425°F/Fuel mark 7.
Then, roll out the pastry to a 20cm/8in just sq. upon a flippantly floured do the job show up. Making use of a sharp knife, mark a sq. 2cm/1within in opposition to the pastry advantage, chopping midway in the course of the pastry. Rating the best inside a diagonal practice. Knock up the edges with a kitchen area knife and put upon a baking tray. Brush the supreme with crushed egg.
Then, bake inside of the oven for 35 minutes or until eventually puffed and golden.
Then, slice out the central sq.. Discard the smooth pastry in the circumstance, leaving the foundation intact. Return to the oven, with the central sq., for 10 minutes.
Then, deliver the filling by way of melting the butter inside a frying pan and sautéeing the mushrooms, stirring, in excess of a substantial warm for 3 minutes. Insert the wine and cook, stirring from time to time, for 10 minutes, right up until the mushrooms contain softened. Stir within just the product and chervil, and period with salt and pepper.
Finally, pile the filling into the pastry circumstance. Final with the pastry sq., and provide quickly. greens & vegetarian Chargrilled peppers.","url":"https://recipe.bluelayer.org/recipe/5797/mushroom-vol-au-vent"},{"id":"5793","title":"Courgette quiche","ingredients":"For the pastry
175g/6oz undeniable flour pinch of salt
100g/4oz butter, minimize into parts
100g/4oz Cheddar cheese, grated
1 egg yolk, overwhelmed
a tiny egg white, to seal
For the filling
350g/12oz courgettes, slash into
2.5cm/1inside chunks
3 eggs
150ml/5fl oz double product
2 teaspoons chopped clean basil finely grated zest of 1 lime
a minor egg white
salt and recently flooring black pepper","directions":"First, create the pastry by means of sifting the flour into a bowl with a pinch of salt. Increase the butter inside of parts and rub within diligently with fingertips right until the mix resembles high-quality breadcrumbs.
Then, stir within the cheese, then the egg yolk. Collect the blend alongside one another with your palms to deliver a soft ball of dough. Wrap the dough within hold motion picture and chill within just the fridge for pertaining to 30 minutes.
Then, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, to create the filling, plunge the courgette areas into salted boiling water, convey back again to the boil, then simmer for 3 minutes. Drain and preset apart.
Then, put the eggs within just a jug, and battle evenly alongside one another with the product. Stir in just the basil and lime zest, and sprinkle with salt and pepper. Fixed apart.
Then, roll out the chilled dough upon a floured do the job look, and employ the service of to line a unfastened-bottomed 23cm/9inside flan tin. Refrigerate for 15 minutes.
Then, prick the foundation of the dough with a fork, then line with foil. Stand the tin upon a preheated baking sheet, and bake within just the oven for 10 minutes.
Then, remove the foil and brush the within of the pastry scenario with the egg white to seal. Return to the oven for 5 minutes.
Finally, stand the courgette chunks upright in just the pastry scenario, then bit by bit pour inside the egg and product mix. Return to the oven for 20 minutes until eventually fixed and golden. Provide scorching or chilly. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5793/courgette-quiche"},{"id":"5758","title":"Fish pasties","ingredients":"fish & seafood
450g/1lb self-growing flour, additionally added for dusting
pinch of salt
225g/8oz butter, in addition a lot more for greasing
3 tablespoons chilly water
1 egg, flippantly crushed
For the filling
50g/2oz butter
75g/3oz leek, diced
75g/3oz onion, finely chopped
75g/3oz carrot, diced
225g/8oz potato, peeled and diced
350g/12oz cod fillets, lower into
2.5cm/1inside of parts
4 teaspoons white wine vinegar
25g/1oz Cheddar cheese, grated
1 teaspoon chopped fresh new tarragon salt and recently flooring
black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, to create the pastry, sift the flour and salt collectively into a major bowl. Increase the butter, and rub it within with your fingertips right until the blend resembles coarse breadcrumbs. Include merely sufficient of the chilly water to sort a dough. Knead quickly until eventually delicate. Wrap inside hang motion picture and go away to chill inside of the fridge for 30 minutes.
Then, to deliver the filling, soften 50 % the butter within just a heavy frying pan about a reduced warmth. Include the leek, onion and carrot, and cook carefully for 7â€\"8 minutes right until the veggies are softened. Remove in opposition to the warm and go away to great a bit.
Then, put the vegetable mix into a bowl, and include the potato, cod, vinegar, staying butter, cheese and tarragon. Year with salt and pepper.
Then, remove the pastry against the fridge, and roll out thinly. Utilizing a pastry cutter, push out 4 19cm/71â„2in just discs. Divide the filling among the discs.
Then, moisten the edges of the pastry, and fold earlier mentioned to sort a 50 %-moon. Pinch and crimp the edges to seal. Put the pasties upon a frivolously greased baking tray. Brush generously with the overwhelmed egg.
Finally, bake within just the oven for 15 minutes. Remove in opposition to the oven, and brush all over again with the egg glaze. Return to the oven for a even more 20 minutes right up until the pastry is golden. Provide sizzling. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5758/fish-pasties"},{"id":"5713","title":"Fish Wellington","ingredients":"3 onions, thinly sliced
2 skinless monkfish fillets, relating to
300g/11oz each individual
1â„2 teaspoon lovable smoked paprika
2 crimson peppers
1 hefty aubergine, lower into
1cm/1â„2within slices vegetable oil for brushing
375g/13oz block frozen puff pastry, thawed
25g/1oz dried breadcrumbs
1 egg, frivolously overwhelmed
salt and recently flooring black pepper","directions":"First, soften the butter inside of a saucepan, increase the onion and stir to coat. Deal with and sweat carefully in excess of a very low warm, stirring at times, for 15 minutes. Obtain and cook, stirring, for yet another 15 minutes. Interesting, then year with salt and pepper.
Then, preheat the oven to 220°C/ 425°F/Fuel mark 7.
Then, rub one aspect of each and every monkfish fillet with the paprika, and put one fillet upon supreme of the other.
Then, minimize the peppers into quarters, remove the seeds and cook, pores and skin aspect up, less than a sizzling grill right until the pores and skin blackens. Allow for them awesome, then peel off and discard the pores and skin and cube the flesh.
Then, put the aubergine upon a baking tray. Brush with oil and sprinkle with salt and pepper. Grill till golden, then convert and brown the other aspect.
Then, roll out the pastry upon a floured function appear till high more than enough to enclose the fish. Sprinkle the breadcrumbs lengthways alongside the heart of the pastry, and put the fish upon greatest of the breadcrumbs. Final with the onion, then the crimson pepper, then the aubergine.
Finally, brush the pastry edges with the egg. Fold the pastry in excess of, urgent firmly collectively to seal. Brush with egg, then bake within the oven for 30 minutes. Slash and provide incredibly hot. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5713/fish-wellington"},{"id":"5712","title":"Smoked haddock quiche","ingredients":"225g/8oz prepared-generated shortcrust pastry
25g/1oz butter
1 onion, sliced
15g/1â„2oz undeniable flour
125ml/4fl oz milk
3 eggs, crushed
75g/3oz Cheddar cheese, grated
225g/8oz cooked smoked haddock, flaked
3 tomatoes, chopped
salt and recently floor black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Roll out the pastry and retain the services of to line a 23cm/9within flan dish.
Then, soften the butter within a saucepan, and sweat the onion till gentle. Stir inside of the flour, then the milk, and convey to the boil, stirring persistently.
Then, remove the sauce versus the warm and include the eggs and fifty percent of the cheese. Time with salt and pepper.
Then, prepare the flaked fish and tomatoes upon the pastry, and pour the sauce earlier mentioned the final. Sprinkle with the becoming cheese.
Finally, bake within just the oven for 30â€\"40 minutes right until fastened and golden brown. fish & seafood 50g/2oz butter.","url":"https://recipe.bluelayer.org/recipe/5712/smoked-haddock-quiche"},{"id":"5669","title":"Spicy masala chicken","ingredients":"12 skinless chicken thighs
75ml/3fl oz recently squeezed lemon juice
1 teaspoon grated new root ginger
1 garlic clove, beaten
1 teaspoon overwhelmed dried purple chillies
1 teaspoon salt
1 teaspoon Demerara sugar
2 tablespoons crystal clear honey
2 tablespoons chopped refreshing coriander leaves
1 contemporary green chilli, finely chopped
2 tablespoons sunflower oil","directions":"First, prick the chicken with a fork, rinse and pat dry with kitchen area paper.
Then, within just a substantial blending bowl, mixture alongside one another the lemon juice, ginger, garlic, pink chillies, salt, sugar and honey. Move the chicken to the spice combination and coat perfectly. Established apart to marinate for around 45 minutes.
Then, preheat the grill to medium. Include the coriander and green chilli to the chicken thighs, and put them within a shallow flameproof dish.
Then, pour any getting marinade about the chicken and, utilizing a pastry brush, baste with the oil.
Finally, grill the chicken thighs below the grill for 15â€\"20 minutes, turning and basting sometimes, right up until cooked in the course of and browned. Go to a serving dish, and provide routinely. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5669/spicy-masala-chicken"},{"id":"5631","title":"Garlic & nut butter chicken","ingredients":"225g/8oz roasted salted put together insane, approximately chopped
5 garlic cloves, about chopped
450g/1lb butter, softened
4 tablespoons chopped new flat-leaf parsley
2 lemons
225g/8oz puff pastry
1 heavy egg, overwhelmed
1 tablespoon poppy seeds
1 tablespoon caraway seeds
12 very low skinless chicken breast fillets
900ml/11â„2pt incredibly hot chicken stock recently flooring black pepper","directions":"First, mix the outrageous and garlic with the butter, parsley and 2 tablespoons of lemon juice, and year effectively with pepper. Deal with and chill.
Then, roll out the puff pastry thinly. Prick properly and go away to chill out for 30 minutes.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6. Brush the pastry with crushed egg and, having a very low cutter, stamp out styles. Sprinkle with the poppy and caraway seeds, and bake inside of the oven for 10 minutes.
Then, prepare the chicken breasts within a roasting tin, and 50 %-protect with the incredibly hot stock. Protect with foil and cook for 30 minutes or till cooked during.
Finally, to provide, soften the nut butter combination. Drain the cooked chicken breasts against the stock, and put upon a heated serving dish. Spoon the melted butter higher than, and garnish with the pastry designs. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5631/garlic-nut-butter-chicken"},{"id":"5622","title":"Merged recreation pie","ingredients":"450g/1lb merged match meat, off the bone
1 reduced onion, halved
2 bay leaves
2 carrots, halved
4 black peppercorns
1 tablespoon vegetable oil
75g/3oz rindless streaky bacon, chopped
1 tablespoon undeniable flour
2 tablespoons adorable sherry
2 teaspoons flooring ginger
grated zest and juice of 1?2 orange
350g/12oz geared up-developed puff pastry overwhelmed egg or milk, to glaze
salt and recently floor black pepper","directions":"First, put the match meat inside of a deep pan with 50 % an onion, the bay leaves, carrots and black peppercorns. Go over with water and deliver to the boil. Simmer until eventually the liquid is lower to more than 300ml/10fl oz, then stress the stock and maintain to one aspect.
Then, slice the match meat into chunk-dimension areas. Chop the becoming onion 50 percent. Warmth the oil within a frying pan, sauté the onion right up until softened. Incorporate the bacon and recreation meat, and sauté instantly to seal. Sprinkle upon the flour and stir right up until starting off to brown. Bit by bit include the reserved stock, stirring as it thickens, then increase the sherry, ginger, orange zest and juice. Year with salt and pepper. Simmer for 20 minutes.
Then, go the contents of the pan to a 900ml/11â„2pt pie dish, and allow for to interesting a bit. Put a pie funnel inside of the center of the filling to guidance maintain up the pastry.
Then, preheat the oven to 220°C/425°F/Gasoline mark 7. Roll out the pastry right until a bit more substantial than the dish. Position around the greatest of the dish, and brush with egg or milk. Bake within just the oven for 15 minutes.
Finally, avert the oven temperature to 190°C/375°F/Fuel mark 5, and bake for a more 25â€\"30 minutes. Provide sizzling. meat & activity.","url":"https://recipe.bluelayer.org/recipe/5622/merged-recreation-pie"},{"id":"5567","title":"Steak, kidney & mushroom pie","ingredients":"2 tablespoons vegetable oil
100g/4oz bacon, chopped
1 onion, chopped
500g/1lb 2oz chuck steak, diced
2 tablespoons simple flour
100g/4oz lamb’s kidneys
1 bouquet garni
400ml/14fl oz beef stock
100g/4oz button mushrooms
225g/8oz organized-generated puff pastry crushed egg, to glaze
salt and recently floor black pepper","directions":"First, preheat the oven to 170°C/325°F/Gasoline mark 3.
Then, warmth the oil inside of a major pan, incorporate the bacon and onion, and sauté, stirring, right up until flippantly browned. Throw the steak inside the flour, incorporate to the pan within batches and sauté, stirring, till browned.
Then, throw the kidneys inside the flour, and insert to the pan with the bouquet garni. Sauté till browned.
Then, move the mix to a casserole dish, then pour within the stock, go over and cook within the oven for 2 hrs.
Then, remove in opposition to the oven, stir inside the mushrooms and time with salt and pepper. Depart to interesting.
Then, preheat the oven to 220°C/425°F/Gasoline mark 7. Roll out the pastry to 2cm/1in just larger sized than the greatest of a 1.2 litre/2pt pie dish. Minimize off a strip and healthy near the dampened rim of the dish to create a collar. Brush the pastry with water.
Then, idea the meat combination into the dish. Lay the pastry spherical in excess of the dish and drive the edges with each other to seal. Knock up the edges with the again of a knife. Deliver a minor slit within just the pastry, brush with the crushed egg and bake within the oven for 20 minutes.
Finally, avoid the oven temperature to 180°C/350°F/Fuel 4, and bake for a even further 20 minutes. Provide very hot. 25g/1oz butter.","url":"https://recipe.bluelayer.org/recipe/5567/steak-kidney-mushroom-pie"},{"id":"5561","title":"Beef Wellington","ingredients":"1.6kg/31â„2lb beef fillet, larded and tied with string
350g/12oz mushrooms, finely chopped
50g/2oz butter
225g/8oz pâté de foie gras
450g/1lb puff pastry
1 egg white, whisked evenly
1 high egg yolk, overwhelmed with
1 teaspoon water
125ml/4fl oz Madeira
2 teaspoons arrowroot, dissolved inside
1 tablespoon chilly water
125ml/4fl oz beef stock
2 tablespoons finely chopped black truffles
salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Within a roasting tin, roast the beef within the center of the oven for 25â€\"30 minutes. Switch off the oven and make it possible for the beef to great comprehensively, then discard the larding bodyweight and strings. Skim the bodyweight towards the pan juices; book the juices.
Then, within a large frying pan, cook the mushrooms inside butter previously mentioned a medium-lower warmth, stirring, right up until all liquid includes evaporated and the blend is dry. Time with salt and pepper and make it possible for to interesting totally.
Then, spread the beef frivolously with the foie gras, masking the final and aspects, and spread the mushrooms lightly more than the foie gras.
Then, upon a floured hard work show up, roll the puff pastry into a rectangle of more than 50cm/20inside x 30.5cm/12within or hefty sufficient to enclose the beef comprehensively. Invert the beef within just the center of the pastry, and fold up the very long aspects to enclose it, brushing the edges of the pastry with some egg white to seal. Fold the finishes of the pastry higher than the beef; seal with the egg white.
Then, shift the beef, seam facet down, to a baking tin, and brush the pastry with the egg yolk clean. Chill for at bare minimum 1 hour.
Then, preheat the oven 200°C/400°F/Fuel mark 6. Bake the fillet inside of the centre of the oven for 30 minutes. Protect against the warm to 180°C/350°F/Fuel mark 4, and bake for a more 5â€\"10 minutes until eventually the pastry is cooked all through. Depart to stand for 15 minutes.
Finally, within just a saucepan, boil the reserved pan juices and the Madeira till the combination is decreased through a quarter. Insert the arrowroot combination, stock and truffles. Time with salt and pepper. Cook the sauce previously mentioned a medium warm, stirring, for 5 minutes or right up until thickened, getting cautious not to enable it boil. Provide the beef slice into thick slices, accompanied as a result of the sauce. meat & video game.","url":"https://recipe.bluelayer.org/recipe/5561/beef-wellington"},{"id":"5501","title":"Turkey, pea & ham pot pie","ingredients":"50g/2oz undeniable flour
500g/1lb 2oz turkey thighs, diced
4 tablespoons vegetable oil
1 onion, chopped
250ml/9fl oz chicken stock
175g/6oz ham, slash into chunk-dimension chunks
150g/5oz frozen peas
2 teaspoons chopped fresh new tarragon
2 teaspoons chopped new chives
2 tablespoons crème fraîche
375g/13oz organized-rolled puff pastry
1 egg, overwhelmed
salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, put the flour within a bowl, period with salt and pepper, and throw the turkey till included. Warm 50 percent of the oil in just a higher frying pan and brown the turkey upon all facets. Remove the turkey versus the pan making use of a slotted spoon. Fastened apart.
Then, warmth the currently being oil inside of the very same pan, and sweat the onion for relating to 10 minutes until eventually gentle. Stir in just the staying flour and cook for 1 second.
Then, pour within the stock, convey to the boil and simmer until finally thickened. Return the turkey to the pan, incorporate the ham, peas and herbs, and simmer for 5 minutes. Stir within just the crème fraîche. Move the combination to a medium baking dish and make it possible for to amazing.
Then, lay out the puff pastry, rolling if essential, to a dimensions particularly much larger than the supreme of the baking dish. Brush the advantage of the dish with a tiny egg and lay the pastry upon final, urgent carefully to seal. Crimp flippantly more than the edges with your ï¬ngers or a fork. Brush the supreme of the pastry with the crushed egg. Deliver minimal slits within the best for steam to escape.
Finally, bake for 30â€\"35 minutes right up until the ï¬lling is totally heated in the course of and the pastry golden brown. Provide sizzling. 75g/3oz butter casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5501/turkey-pea-ham-pot-pie"},{"id":"5455","title":"Steak & onion pie","ingredients":"225g/8oz chestnut mushrooms, sliced
300g/11oz butter
1 egg
2 egg yolks
550g/1lb 4oz simple flour, sifted
1â„2 teaspoon salt
3 tablespoons iced water
For the filling
50g/2oz butter
450g/1lb trimmed leeks, washed and thinly sliced
100g/4oz Gruy?re cheese, grated
50g/2oz Parmesan cheese, recently grated
225g/8oz sliced smoked cooked ham, diced
4 tablespoons wholegrain mustard
200ml/7fl oz fromage frais
1 egg, overwhelmed
salt and recently floor black pepper","directions":"First, to create the pastry, put the butter, egg and yolks inside a blender or foods processor, and procedure until eventually faded. Incorporate the flour and salt, and pulse till the mix particularly arrives alongside one another. Include the iced water, treatment for 1 instant, then idea the dough out into a bowl and employ your fingers to deliver with each other. Divide in just 2, with one piece marginally larger sized than the other. Wrap in just dangle movie, and chill for 30 minutes.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, roll out the smaller sized piece of dough into a weighty rectangle measuring regarding 23 x 28cm/9 x 11within. Fall the dough on to a greased baking tray. Prick all above with a fork and bake for 10â€\"15 minutes. Interesting.
Then, to create the filling, soften the butter within just a frying pan, incorporate the leeks and mushrooms and cook for more than 10 minutes until finally tender. Stir within the cheeses and time very well with salt and pepper. Spread fifty percent of this combination about the pastry foundation, leaving a border in close proximity to the benefit. Include with the ham.
Then, incorporate the mustard with the fromage frais, period with salt and pepper, and spread previously mentioned the ham. Final with the being leek and mushroom blend. Frivolously brush the edges with water.
Then, roll out the staying dough upon a huge piece of baking parchment. Meticulously location upon final of the pie and remove the parchment. Push the dough down to seal. Brush all around with overwhelmed egg.
Finally, bake within just the oven for 35 minutes right up until the pastry is golden and crisp. Provide possibly very hot or chilly. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5455/steak-onion-pie"},{"id":"5454","title":"Shepherd’s pie","ingredients":"substances
100g/4oz unsmoked streaky bacon, reduce into strips
450g/1lb lean beef mince
2 tablespoons olive oil
225g/8oz onion, diced
175g/6oz carrot, diced
2 garlic cloves, chopped
150ml/5fl oz crimson wine
300ml/10fl oz chicken stock
450g/1lb canned chopped tomatoes
1 bay leaf
2 teaspoons dried oregano
2 tablespoons Worcestershire sauce
3 tablespoons tomato ketchup
900g/2lb mashed potatoes
salt and recently flooring black pepper","directions":"First, fry the streaky bacon within a scorching frying pan until finally it is approximately crisp, then shift to a significant saucepan. Brown the beef within the frying pan, then include to the very same saucepan.
Then, incorporate the olive oil to the bacon body weight, and sweat the onion, carrot and garlic right until tender still not brown, introducing them to the saucepan While carried out.
Then, preheat the oven to 220°C/425°F/Fuel mark 7.
Then, deglaze the frying pan with the pink wine, and include this to the saucepan, topping up to address with the stock. Include the tomatoes and their liquid, bay leaf, oregano, Worcestershire sauce and tomato ketchup. Stir, provide to the boil and simmer, found, about a rather lower warm for 3 hrs, seasoning with salt and pepper midway during.
Finally, put the contents of the saucepan into a deep rectangular ovenproof dish, deal with with the mashed potatoes and brown inside of the oven for 20 minutes. Provide very hot. For the pastry savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5454/shepherd-s-pie"},{"id":"5453","title":"Filo mince pie","ingredients":"1 tablespoon vegetable oil
450g/1lb minced lamb
1 pink onion, sliced
2 tablespoons chopped new coriander leaves
25g/1oz simple flour
50g/2oz canned cooked chickpeas, weary
300ml/10fl oz lamb stock
1 teaspoon floor cumin
225g/8oz filo pastry
100g/4oz dried apricots
1 courgette, sliced
25g/1oz butter, melted salt and recently floor
black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, warm the oil inside a high pan. Insert the lamb and brown for 5 minutes. Stir inside of the onion, coriander and flour. Cook for a added 1 second. Incorporate the chickpeas, stock, cumin, salt and pepper. Cook for 20 minutes.
Finally, line a deep ovenproof dish with 4 sheets of filo pastry. Spoon inside the mince mix. Final with the apricots and courgettes. Lay 2 sheets of pastry upon best of the filling, and brush with the melted butter. Fold the staying sheets upon best. Pour earlier mentioned the loosen up of the butter, and cook the pie inside of the oven for 40 minutes. Provide scorching.","url":"https://recipe.bluelayer.org/recipe/5453/filo-mince-pie"},{"id":"5451","title":"Chicken & sausage pie","ingredients":"For the pastry
150g/5oz butter, moreover much more for greasing
450g/1lb simple flour
1 tablespoon dried put together herbs salt and recently flooring
black pepper
1 egg, overwhelmed
For the filling
450g/1lb spinach recently grated nutmeg
450g/1lb skinless chicken breast fillet, cubed
225g/8oz sausage meat
1 bunch of spring onions, chopped
25g/1oz chopped contemporary flat-leaf parsley
4 fresh new apricots, stoned and chopped
1 teaspoon grated lemon zest
1 egg, crushed","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease a 23cm/9within spherical unfastened-bottomed cake tin with butter.
Then, for the pastry, combine collectively the flour and herbs, and period with salt and pepper. Soften the butter inside of a pan with 250ml/9fl oz water, then provide to the boil. Out of the blue stir within just the flour blend, blending to sort a comfortable dough. Great a little bit, then transform out and knead quickly upon a flippantly floured effort and hard work show up. Wrap within just hang movie and depart to awesome.
Then, to deliver the filling, clean the spinach, then Space in just a higher pan with no water and cook, protected, for 5 minutes until finally the spinach is wilted and comfortable. Drain effectively, urgent out any further liquid. Chop, then time to flavor with nutmeg, salt and pepper.
Then, put the chicken inside of a bowl with the sausage meat, spring onions, parsley, apricots, lemon zest and egg. Blend cautiously with your fingers. Include the spinach, period with salt and pepper, and incorporate very well.
Then, roll out 2-thirds of the pastry and employ to line the penned cake tin. Fill the pastry with the chicken blend.
Then, dampen the pastry edges, then roll out the currently being pastry to protect the pie, pinching the edges with each other to seal.
Finally, bake inside the oven for 1â€\"11â„4 several hours right up until golden. Go away to interesting inside of the tin for 20 minutes, then remove and amazing extensively just before serving. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5451/chicken-sausage-pie"},{"id":"5448","title":"Apple & Cheddar pie","ingredients":"150g/5oz simple flour, sifted
250g/9oz Cheddar cheese, grated
1â„2 teaspoon salt
150g/5oz vegetable shortening
75ml/3fl oz iced water
350g/12oz cooking apples, cored and chopped
100g/4oz granulated sugar
2 teaspoons self-escalating flour
1â„2 teaspoon flooring cinnamon
2 teaspoons butter
1 egg yolk, crushed
1 tablespoon water","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease a 23cm/9inside of pie dish with butter.
Then, mixture alongside one another the simple flour, cheese and salt inside a bowl. Utilizing a pastry blender or 2 knives, lower within the shortening until finally the combination resembles coarse breadcrumbs. Sprinkle the iced water above, and throw the crumbs till a dough is shaped. Force the dough firmly into a ball.
Then, divide the pastry practically within fifty percent and roll out the bigger 50 percent, upon a evenly floured seem, to a 30cm/12in just circle. Hire to line the greased pie dish, trimming the edges to 1cm/1â„2inside of further than the rim of the pie plate.
Then, put the apples, sugar, self-escalating flour and cinnamon within just a bowl, and merge nicely. Prepare the apple blend inside of the pastry shell. Roll out the getting pastry to a 30cm/12in just circle. Position upon ultimate of the filling, trimming the crust to 2.5cm/1inside of further than the rim of the pie dish. Flute the edges to kind a rim.
Then, mix the egg yolk with 1 tablespoon water to create an egg clean, then brush above the best crust and rim.
Finally, bake the pie within the oven for 45â€\"50 minutes until eventually apples are smooth and the crust is a golden brown. Neat upon a twine rack right before serving. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5448/apple-cheddar-pie"},{"id":"5447","title":"Sport pie","ingredients":"savoury pies & tarts
225g/8oz onions, sliced
1 teaspoon butter
2 garlic cloves, finely chopped
675g/11â„2lb activity meat, off the bone, diced
simple flour for sprinkling
11â„2 teaspoons vegetable oil
225g/8oz streaky bacon, diced
1 bay leaf
150ml/5fl oz chicken stock
150ml/5fl oz crimson wine
225g/8oz button mushrooms
350g/12oz puff pastry
1 egg, overwhelmed","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, sauté the onions frivolously inside the butter till golden. Increase the garlic and sauté for a more 1 instant. Sprinkle the video game meat with flour, and brown carefully inside the oil.
Then, stew the meat gradually inside of a massive protected saucepan with the bacon, onions, garlic, bay leaf, stock and wine. Specifically in advance of the meat is performed, increase the mushrooms. Commence cooking until eventually comfortable. Make it possible for to interesting.
Finally, line a reduced pie dish with the puff pastry, leaving plenty of to deliver a lid. Fill with the meat combination, deal with with pastry and seal the edges. Brush with the egg. Bake for 25 minutes or till golden brown. Provide very hot. 25g/1oz butter.","url":"https://recipe.bluelayer.org/recipe/5447/sport-pie"},{"id":"5444","title":"Prawn pies","ingredients":"225g/8oz simple flour, in addition additional for dusting
100g/4oz butter, cubed, furthermore additional for greasing
1 tablespoon dried vegetable oil
5cm/2inside piece of refreshing root ginger, grated
3 garlic cloves, overwhelmed
900g/2lb uncooked prawns, peeled and deveined
75ml/3fl oz cute chilli sauce
75ml/3fl oz lime juice
75ml/3fl oz double product
25g/1oz refreshing coriander, chopped
1 egg yolk, flippantly overwhelmed","directions":"First, sift the flour into a high bowl, insert the butter and rub into the flour with your fingertips until eventually the combination resembles good breadcrumbs. Create a very well, incorporate 3 tablespoons water and combination with a flat-bladed knife, utilizing a slicing stage, till the combination will come with each other inside of beads. Collect the dough alongside one another and raise out upon to a frivolously floured look. Drive into a ball and flatten into a disc. Wrap within just dangle movie and chill for 15 minutes.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease 2 baking trays with butter.
Then, warm the oil in just a weighty frying pan, and sauté the ginger, garlic and prawns for 3 minutes. Remove the prawns and established apart. Increase the chilli sauce, lime juice and product to the pan, and simmer around a medium warm right up until the sauce includes lowered via a 3rd. Return the prawns to the pan and incorporate the coriander. Stir all through, then depart to amazing.
Finally, divide the pastry into 4, and roll out every single part, among sheets of baking parchment, into a 20cm/8inside of circle. Divide the filling into 4, and location a aspect in just the center of every single pastry, leaving a broad border. Fold the edges loosely in excess of the filling, and tumble the pies on to the written baking trays. Brush the pastry with the egg yolk. Bake for 25 minutes or right until golden. Provide sizzling. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5444/prawn-pies"},{"id":"5443","title":"Chicken pie","ingredients":"substances
125ml/4fl oz olive oil
900g/2lb skinless chicken breast fillets, halved horizontally
6 garlic cloves, overwhelmed
2 tablespoons chopped refreshing oregano
2 tablespoons chopped new flat-leaf parsley
3 high onions, sliced
450g/1lb courgettes, sliced
450g/1lb aubergines, thinly sliced
675g/11â„2lb puff pastry
3 beefsteak tomatoes, peeled, quartered and seeded
1 egg, overwhelmed
salt and recently flooring black pepper
For the sauce
50g/2oz butter
2 teaspoons simple flour
450ml/3â„4pt double product
125ml/4fl oz horseradish sauce
125ml/4fl oz white wine","directions":"First, preheat the oven to 220°C/425°F/Gasoline mark 7. Grease a enormous baking tray.
Then, warmth 4 tablespoons of the oil within a enormous frying pan, include 50 % the chicken and sprinkle with 50 % the garlic and herbs. Year frivolously. Sauté the chicken upon possibly aspects to seal and remove with a slotted spoon. Sauté the being chicken, garlic and herbs. Remove in opposition to the pan. Incorporate the onions to the pan. Sauté carefully for 5 minutes. Incorporate the courgettes and aubergines, and sauté for a excess 5 minutes, including a lot more oil if required. Let to amazing.
Then, upon a floured perform look, roll out a 3rd of the pastry into a 40 x 20cm/16 x 8within just rectangle. Position upon the baking tray. Lay 50 percent the chicken to inside 2.5cm/1within of the pastry edges, include with 50 percent the greens, then prepare 50 percent the tomatoes earlier mentioned the final. Repeat the layering to retain the services of all the elements. Brush the pastry edges with some of the overwhelmed egg.
Then, thinly roll 50 percent the becoming pastry to a rectangle. Lower diagonally into strips and lay earlier mentioned the filling, leaving a hole among the strips. Thrust the finishes to seal. Brush with overwhelmed egg. Roll out the staying pastry, reduce strips and lay them in excess of the pie in just a lattice behavior. Force the edges of the pastry firmly collectively to seal; slim off the further with a knife. Brush with crushed egg.
Then, bake for 15 minutes. Stop the temperature to 180°C/350°F/Fuel mark 4 and bake for a even further 40 minutes till risen and golden.
Finally, to deliver the sauce, soften the butter within a very low pan and mixture in just the flour. Cook for 1 instant, stirring. Remove against the warm and stir in just the product and horseradish. Return to the warmth and cook, stirring, right up until thickened, then insert the wine. Provide scorching with the pie. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5443/chicken-pie"},{"id":"5442","title":"Cornish pasties","ingredients":"175g/6oz rump steak, finely chopped
1 potato, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 teaspoons Worcestershire sauce
2 tablespoons beef stock
salt and recently floor black pepper
1 egg, evenly overwhelmed
For the pastry
butter for greasing
275g/10oz simple flour pinch of salt
100g/4oz butter, cubed
4â€\"5 tablespoons iced water","directions":"First, frivolously grease a medium baking tray.
Then, to create the pastry, sift the flour and pinch of salt into a enormous bowl, and rub within just the butter with your fingertips right up until the blend resembles wonderful breadcrumbs. Deliver a effectively inside of the middle and insert nearly all the water. Blend jointly with a flat-bladed knife or spatula, making use of a reducing stage, right up until the mix will come jointly in just minor beads, including even further water if the dough is as well dry. Convert out on to a floured effort and hard work show up, and style into a ball. Address with dangle motion picture and refrigerate for 20 minutes.
Then, preheat the oven to 210°C/425°F/Fuel mark 7. Merge collectively the steak, potato, onion, carrot, Worcestershire sauce and stock within just a bowl, and time very well with salt and pepper.
Then, divide the dough into 6 quantities. Roll out every aspect to 3mm/1â„8within just thick. Taking a 16cm/61â„2inside plate as a guide, lower out 6 circles. Divide the filling lightly among the circles. Brush the edges with the egg and carry the pastry with each other to sort a semicircle. Pinch the edges into a frill.
Finally, put the pasties upon the written baking tray. Brush with the overwhelmed egg, and bake for 15 minutes. Prevent the oven temperature to 180°C/ 350°F/Gasoline mark 4, and cook for a more 25â€\"30 minutes until eventually golden. Provide sizzling or chilly. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5442/cornish-pasties"},{"id":"5441","title":"Cottage cheese flan","ingredients":"250g/8oz butter, moreover added for greasing
175g/6oz undeniable flour salt
2 eggs, crushed, as well as 4 additional, divided
175ml/6fl oz bitter product
900g/2lb cottage cheese
4 eggs, divided
1 tablespoon finely chopped fresh new dill","directions":"First, preheat the oven to 200°C/400°F/Fuel Mark 6. Grease a 20cm/8within just tart tin with a small butter.
Then, put the flour and a pinch of salt upon a perform show up. Deliver a effectively within just the center, and pour in just the 2 overwhelmed eggs and 150ml/5fl oz of the bitter product. Incorporate 175g/6oz of the butter, reduce into parts, and energy into a delicate dough with your arms. Knead for 10 minutes. Address the dough with a fabric, and go away inside a great Area for 1 hour.
Then, blend the cottage cheese with the staying butter, egg yolks, dill and salt to style. In just a independent bowl, whisk the egg whites right up until rigid, then fold into the cottage cheese mix.
Then, line the composed tart tin with the pastry. Slender the edges, and spread the cottage cheese mix lightly higher than the backside of the pastry.
Finally, brush the supreme of the mix with the getting bitter product, and bake inside of the oven for 30 minutes or right until the filling is established. Provide incredibly hot. substances savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5441/cottage-cheese-flan"},{"id":"5440","title":"Sorrel tart","ingredients":"225g/8oz shortcrust pastry
225g/8oz sorrel leaves
75g/3oz granulated sugar
1â„2 teaspoon flooring cinnamon
25g/1oz unsalted butter
3 egg yolks
3 digestive biscuits, crumbled
1 tablespoon lemon juice","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, roll out the pastry and retain the services of to line a greased 20â€\"23cm/8â€\"9within tart tin or pie dish. Bake blind for 15 minutes (look at previously mentioned).
Then, applying a mortar and pestle, grind the sorrel and pour the ensuing juice into a saucepan. If small juice appears to be like, then wrap the sorrel within just cheesecloth and squeeze the juice out this course.
Then, incorporate the sugar, cinnamon, butter, egg yolks, biscuit crumbs and lemon juice to the pan. Cook about a reduced warm until eventually the blend thickens.
Finally, scoop the blend into the pastry shell and bake within the oven for 30 minutes or right until the filling consists of grew to become golden brown. Provide incredibly hot. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5440/sorrel-tart"},{"id":"5439","title":"Cheese & courgette quiche","ingredients":"350g/12oz shortcrust pastry
1 onion, chopped
15g/1â„2oz butter
450g/1lb courgettes, grated
2 eggs
4 tablespoons crème fraîche
25g/1oz Gruyère cheese, grated salt and flooring black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease a 25cm/10inside of pie dish.
Then, roll out the pastry and retain the services of to line the pie dish. Include with greaseproof paper or baking parchment and line with baking beans. Bake within just the oven for 15 minutes then remove the greaseproof paper and beans.
Then, get rid of the oven temperature to 190°C/375°F/Gasoline mark 5.
Finally, sweat the onion in just butter right up until gentle, then insert the courgettes and sweat for a extra second. Spoon the combination into the pie dish. Merge collectively the crème fraîche and cheese. Period with salt and pepper, and pour earlier mentioned the courgettes. Bake in just the oven for 30 minutes until eventually established. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/5439/cheese-courgette-quiche"},{"id":"5438","title":"Leek tart","ingredients":"6 higher leeks, white component basically
100g/4oz uncooked ham, diced
200g/7oz veal or lamb, minced
200g/7oz lean pork, minced
200ml/7fl oz olive oil
100ml/31â„2fl oz dry crimson wine
pinch of saffron threads, moist within just
2 tablespoons boiling water
pinch of grated nutmeg
300g/11oz olive oil other shortcrust pastry
25g/1oz Parmesan cheese, recently grated
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°C/Gasoline mark 5. Grease a 20cm/8inside pie dish. Minimize the leeks lengthways into 5cm/2in just strips, soak inside chilly water for 5 minutes, then drain.
Then, brown the ham and minced meat within just a frying pan, taking 50 percent the olive oil. Incorporate the wine, saffron and its soaking liquid, and the nutmeg. Year with salt and pepper. Cook for a more 2 minutes, stirring, until finally the wine consists of evaporated.
Then, sweat the leeks for 3 minutes inside of a saucepan applying the remainder of the oil, and period with salt.
Then, line the pie dish with 3-quarters of the pastry. Pour inside the meat blend and spread flippantly in excess of the backside of the tart shell. Set up the leeks upon greatest of the meat, and sprinkle with the Parmesan.
Finally, lower the staying pastry into strips, and prepare in excess of the supreme of the pie in just a lattice behavior. Bake in just the oven for 40 minutes or till the ultimate of the filling is golden brown. Provide scorching. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5438/leek-tart"},{"id":"5437","title":"Anchovy tart","ingredients":"10 anchovy fillets within just oil, fatigued
350g/12oz shortcrust pastry
300g/11oz onions, chopped
90ml/31â„2fl oz olive oil
7 black olives, pitted and halved
1 teaspoon dried fennel recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease a baking sheet with butter.
Then, roll out the dough to a 20cm/8inside sq., 5mm/1/2inside of thick. Stage upon the baking sheet and roll the edges to deliver a rim. Prick the dough all more than.
Then, fry the onion inside of 75ml/3fl oz olive oil until eventually golden and spread above the dough.
Then, soak the anchovies inside of water for a number of minutes, then rinse and dry them upon kitchen area paper.
Then, prepare the anchovies higher than the onion within a diamond form. Adorn each individual diamond with the halved olives and sprinkle with recently floor pepper, the fennel and the remainder of the olive oil.
Finally, bake inside the oven for 30 minutes. Provide quickly with a tomato salad.","url":"https://recipe.bluelayer.org/recipe/5437/anchovy-tart"},{"id":"5436","title":"Cheese pie","ingredients":"1 egg, crushed
275g/10oz Camembert or Brie
recently floor black pepper","directions":"First, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, roll out 50 % of the pastry into a 20cm/8in just spherical. Put the cheese in just the center, and sprinkle with black pepper.
Then, roll out the getting dough, include the cheese and seal the edges to deliver a parcel. Brush the look with the egg. Jake a gap for the steam to escape by way of chopping a quick slit within the pastry with a sharp knife.
Finally, put upon a baking tray protected with baking parchment, and bake inside of the oven for 15â€\"20 minutes right until the pastry is puffed and golden. Provide warm. butter for greasing savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5436/cheese-pie"},{"id":"5435","title":"Spinach tart","ingredients":"substances
900g/2lb spinach leaves
25g/1oz butter
4 eggs
375ml/13fl oz double product
50g/2oz granulated sugar
1 teaspoon finely grated lemon zest
1 teaspoon flooring coriander pinch of floor nutmeg
450g/1lb shortcrust pastry","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, blanch the spinach for 1 second inside boiling water. Put inside of a colander, and refresh beneath chilly jogging water. Drain, squeeze out the extra water and chop. Within just a frying pan, soften the butter and include the chopped spinach. Sauté for 2 minutes.
Then, whisk 3 of the eggs, the product and the sugar jointly in just a bowl. Include the lemon zest, coriander and nutmeg. Insert the mix to the frying pan, and stir during.
Then, roll out 2-thirds of the dough to line a baking dish, booking the additional 3rd to sort a lattice greatest. Fill with the spinach combination and address with strips of the being dough. Battle the yolk of the being egg with 1 tablespoon water. Brush the lattice ultimate with the combination.
Finally, bake inside the oven for 30 minutes or until finally the pastry is frivolously browned. substances 200g/7oz puff pastry.","url":"https://recipe.bluelayer.org/recipe/5435/spinach-tart"},{"id":"5434","title":"Onion tart","ingredients":"4 rashers streaky bacon, diced)
25g/1oz self-growing flour
50g/2oz butter pinch of salt
For the filling
6 onions, sliced
150ml/5fl oz boiling water
50g/2oz butter
1 teaspoon dried merged herbs
2 egg yolks
50ml/2fl oz double product salt and recently flooring
black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Grease a medium-sized baking tin.
Then, to create the pastry, sift the flour into a bowl and rub inside the butter. Include a pinch of salt to 50ml/2fl oz water, then slowly and gradually include to the bowl right up until the combination sorts a ball. Roll out and employ to line the backside of the tin.
Then, for the filling, sweat the onions in just the boiling water for 5 minutes. Drain.
Then, fry the bacon inside a tiny of the butter until eventually crisp. Include the getting butter, onions, blended herbs, salt and pepper, and cook for 15 minutes.
Finally, overcome the egg yolks and product with each other. Incorporate to the onion blend, and pour into the baking tin. Bake within just the oven for 40â€\"45 minutes. Provide scorching. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5434/onion-tart"},{"id":"5433","title":"Leek pie","ingredients":"savoury pies & tarts
225g/8oz shortcrust pastry
900g/2lb leeks, thinly sliced
450g/1lb button mushrooms
50g/2oz butter
3 egg yolks
300ml/10fl oz crème fraîche salt and recently floor
black pepper","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5. Roll out the pastry and line a greased 20cm/8in just pie tin.
Then, inside of a frying pan, sweat the leeks and mushrooms inside of the butter right until soft. Spoon into the pie tin. In just a bowl, fight with each other the egg yolks and crème fraîche. Year with salt and pepper. Pour the combination on to the leeks.
Finally, bake within just the oven for 25â€\"30 minutes until finally the filling is mounted. Provide scorching. substances For the pastry.","url":"https://recipe.bluelayer.org/recipe/5433/leek-pie"},{"id":"5432","title":"Crab quiche","ingredients":"substances
For the pastry
175g/6oz flour, sifted
75g/3oz butter, cubed pinch of salt
For the filling
225g/8oz cooked crabmeat
2 eggs
300ml/5fl oz double product
1 tablespoon finely chopped refreshing flat-leaf parsley
1 tablespoon finely chopped fresh new fennel
1 spring onion, chopped
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, put the flour, butter and pinch of salt in just a bowl, and hard work with the ideas of your arms till the combination resembles breadcrumbs. Increase 2 tablespoons water, and blend to a dough. Knead the pastry upon a floured look until finally delicate. Style into a somewhat flattened disk, wrap inside hold movie and chill for 30â€\"45 minutes.
Then, roll out the pastry and employ to line a 20cm/8inside pie dish. Crack up the crabmeat with a fork, and scatter more than the backside of the pastry shell.
Then, put the eggs, product and parsley within just a bowl. Year with salt and pepper. Combat alongside one another till the combination is gentle, then pour previously mentioned the crabmeat.
Finally, bake within the oven for 40 minutes until finally the filling is established and the ultimate is golden. Provide very hot or very hot, garnished with the spring onion. substances.","url":"https://recipe.bluelayer.org/recipe/5432/crab-quiche"},{"id":"5431","title":"Cajun chicken pasta","ingredients":"100g/4oz linguine
2 skinless chicken breast fillet halves, minimize into skinny strips
2 teaspoons Cajun seasoning
25g/1oz butter
1 green pepper, sliced
1 purple pepper, sliced
4 mushrooms, sliced
1 onion, sliced
300ml/10fl oz double product
1â„4 teaspoon dried basil
1â„4 teaspoon lemon pepper
1â„4 teaspoon salt
1â„8 teaspoon garlic powder
1â„8 teaspoon floor black pepper","directions":"First, cook the pasta within frivolously salted boiling water until finally al dente. Drain.
Then, in the meantime, put the chicken and Cajun seasoning inside of a bowl. Throw to coat. Within a massive frying pan about a medium warmth, sauté the chicken within just the butter for 5â€\"7 minutes right until nearly delicate. Insert the peppers, mushrooms and onion, then cook, stirring for 2â€\"3 minutes.
Finally, get rid of the warm, and incorporate the product, basil and seasonings. Suggestion within just the linguine, and throw carefully. Warm throughout and provide routinely. Pies & Tarts Those people constantly consider that doing work with pastry is impossible, nevertheless there is no for a longer period any need to have to strain â€\" this part will exhibit you how to get hold of it directly. People recipes are distinctive and include things like not basically previous favourites these types of as chicken pie, shepherd’s pie and Cornish pasties, still additionally flans, tarts and quiches. Recipes this sort of as Sorrel Tart, Terrace Crab Pie and Continental Flan are destined to grow to be valued additions to your cooking repertoire. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5431/cajun-chicken-pasta"},{"id":"5337","title":"Tomato & cheese tarts","ingredients":"substances
2 sheets filo pastry
1 egg white
100g/4oz minimal-bodyweight tender cheese handful of refreshing basil leaves
3 reduced tomatoes, sliced salt and recently flooring
black pepper","directions":"First, preheat the oven to 200°C/400°F/ Fuel mark 6.
Then, brush the sheets of filo pastry frivolously with the egg white, and minimize into 16 squares, each and every measuring with regards to 10cm/4inside of.
Then, layer the squares inside of twos, inside 8 patty tins. Spoon the cheese into the pastry scenarios.
Then, time with salt and pepper, and ultimate with the basil leaves.
Finally, prepare the tomatoes upon the tarts, and year back with salt and pepper. Bake for 10â€\"12 minutes right up until golden. Provide sizzling.","url":"https://recipe.bluelayer.org/recipe/5337/tomato-cheese-tarts"},{"id":"5316","title":"Pâté en croûte","ingredients":"450g/1lb streaky bacon rashers
250g/9oz chicken livers, cleaned and finely minced
1 onion, finely chopped
1 garlic clove, overwhelmed
2 tablespoons refreshing white breadcrumbs
3 tablespoons sherry
1 teaspoon recently grated nutmeg
200g/7oz well prepared-intended puff pastry
1 egg, overwhelmed
recently flooring black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, fastened apart 6 rashers of the bacon to line the pâté tin. Remove and discard the rinds in opposition to the getting bacon rashers, and chop finely.
Then, merge the rindless rashers with the chicken liver inside a weighty bowl. Stir inside of the onion, garlic, breadcrumbs, sherry, nutmeg and black pepper to style.
Then, extend the becoming rashers of bacon throughout the backside and aspects of a 1.1kg/2lb loaf tin, scheduling 2 for the supreme. Spoon inside the pâté mix, and stage 2 rashers upon supreme.
Then, go over with foil, and stand the pâté tin inside of a shallow roasting tin fifty percent-stuffed with incredibly hot water. Bake within just the oven for 30 minutes until finally the pâté contains shrunk absent in opposition to the aspects of the tin.
Then, remove the pâté tin in opposition to the warm water, and pour off the extra pounds. Go away to stand for 15 minutes.
Then, strengthen the oven temperature to 200°C/400°F/Fuel mark 6.
Then, roll out the pastry thinly. Transform the pâté out of its tin, and brush with some of the crushed egg. Deal with with the pastry, making use of the overwhelmed egg to seal the edges and to brush the outdoors of the pastry scenario.
Finally, meticulously destination upon an oiled baking sheet, and cook inside the oven for a extra 30 minutes till the pastry is golden brown. Remove against the oven, and allow for to great in advance of serving.","url":"https://recipe.bluelayer.org/recipe/5316/p-t-en-cro-te"},{"id":"5287","title":"Garlic breadsticks","ingredients":"2 garlic cloves, overwhelmed
150ml/5 fl oz olive oil","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Slice the baguettes into a few lengthways, then halve each individual area, designing 12 breadsticks. Level the sticks upon a baking tray.
Finally, blend the garlic and oil inside a tiny bowl, then spread around the breadsticks working with a pastry brush. Bake for 15â€\"20 minutes until finally golden brown. Provide possibly very hot or at house temperature. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5287/garlic-breadsticks"},{"id":"5284","title":"Greek spinach & cheese pie","ingredients":"150ml/5fl oz olive oil
1 onion, finely chopped
2 teaspoons floor cumin
2 garlic cloves, beaten
450g/1lb chopped spinach
100g/4oz feta cheese, crumbled
100g/4oz product cheese
400g/14oz filo pastry","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, warmth 2 tablespoons of the olive oil inside of a frying pan previously mentioned a reduced warm. Insert the onion and cook carefully, stirring regularly, for regarding 10 minutes right until softened. Sprinkle in just the cumin and stir for 2 minutes, then stir within the garlic and spinach. Remove the pan towards the warmth, and stir within just the cheeses until eventually lightly combined.
Then, brush the within just of a 30 x 23cm/12 x 9within baking dish with olive oil. Put a sheet of pastry within the dish, enabling the edges dangle higher than the facet. Brush the pastry within the dish with oil, and commence until finally fifty percent the pastry is utilised.
Then, spread the cheese blend in excess of the pastry. Hire the currently being pastry to go over the mix, spreading oil previously mentioned affected individual sheets as ahead of. Slender and seal the edges. Slice throughout the levels with a sharp knife to divide the pie into 16 segments.
Finally, bake inside of the oven for 30 minutes. Go away to amazing for 10 minutes prior to serving. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5284/greek-spinach-cheese-pie"},{"id":"5221","title":"Tim Hortons Chocolate Cake Doughnuts","ingredients":"Doughnuts:
- 2 1/2 cups all-motive flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 eggs
- 1 1/2 cups sugar
- 1/4 cup buttermilk
- 8 tablespoons (1 adhere) unsalted butter, melted
- 6 cups vegetable oil, for frying
Mocha Glaze:
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 2 teaspoons gentle corn syrup
- 2 teaspoons fast coffee powder or quick espresso powder
- 1. To create the doughnuts, whisk with each other the flour, cocoa powder, baking powder, and salt.
- 2. in a different bowl, with an electric powered mixer, battle the eggs with the sugar, buttermilk, and melted butter.
- 3. Stir the egg combination into the dry components and blend until finally very well mixed.
- 4. Refrigerate for at minimum amount 1 hour or up to 3 hours.
- 5. Roll the chilled dough out on to a floured appear and pat to a 1/2-inch thickness. Minimize out 16 doughnuts with a floured 3-inch doughnut cutter and destination them on a floured baking sheet.
- 6. Fill an electrical fryer with the oil and heat to 375°F, or seek the services of a weighty-bottomed
- 5-quart saucepan and fill with 4 to 5 inches of oil, and warm to 375°F.
- 7. Slip 2 or 3 doughnuts into the oil. Cook just about every doughnut till the bottom is golden brown, then switch at the time, and cook till the other side is golden brown. Remove to paper towels to drain. Repeat with the being doughnuts, developing certainly to preserve an even oil temperature.
- 8. Although the doughnuts drain, deliver the mocha glaze: Blend the chocolate chips, heavy cream, butter, corn syrup, and coffee powder inside a bowl over a saucepan of simmering water. Stir the blend constantly until gentle.
- 9. Dip the tops of the doughnuts in the mocha glaze and permit the doughnuts chill out on a platter for above 5 minutes prior to serving.
Generates 16 doughnuts:
- To hire up the scraps of dough, roll them into ropes and braid 2 of the ropes alongside one another, then twist the finishes to deliver doughnut twists. Fry them in the very same trend as the doughnuts, and total them in the mocha glaze.
TIM HORTONS:
Oatmeal Muffins:
- Anyone Necessities A Shift TO RECIPE FOR OATMEAL MUFFINS, AND TIM HORTONS Includes ONE OF THE Suitable.
- 1 cup milk
- 1 cup uncomplicated-cooking oats
- 1 egg
- 1/4 cup canola oil
- 1 cup all-explanation flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon flooring cinnamon
- 1/2 teaspoon kosher salt
- 1. Preheat the oven to 425°F. Coat 12 muffin cups with butter or cooking spray, or include paper liners.
- 2. Blend the milk and oats and allow for them fixed for about 15 minutes for the oats to soak.
- 3. Battle jointly the egg and oil with an electrical mixer, then stir inside the oat blend and merge properly.
- 4. Whisk collectively the flour, sugar, baking powder, cinnamon, and salt. Slowly and gradually stir the dry substances into the oat blend and blend effectively.
- 5. Fill the muffin cups 2-thirds comprehensive and bake for 20 to 25 minutes, until finally a toothpick inserted in the centre of a muffin arrives out contemporary. Provide hot or at space temperature.
Helps make 12 muffins:
- For variance, include 1/4 cup raisins and 1/4 cup chopped walnuts, chocolate chips, or grated coconut. TONY'S City Sq. Cafe
Lemon Panna Cotta:
- THIS IS Incredibly 2 DESSERTS in ONE-A Great AND LEMONY PANNA COTTA Assisted WITH A Standard CANNOLI Crammed WITH SWEETENED RICOTTA AND DIPPED in Flooring CHOCOLATE.
Lemon Panna Cotta:
- One.25-ounce envelope unflavored powdered gelatin
- 1/2 cup hot water
- 2 vanilla beans, break
- 4 cups significant cream
- 2 tablespoons finely grated lemon zest
- 1/4 cup new lemon juice
- 3/4 cup granulated sugar
Cannoli Filling:
- 1 cup significant-top quality ricotta cheese
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon flooring cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons finely grated lemon zest
Candied Lemon Zest:
- 1 1/4 cups granulated sugar
- 1 cup water Zest of 3 lemons, taken off in slender strips
- 8 cannoli shells (out there at Italian marketplaces or on the web)
- 1/4 cup floor dim chocolate","directions":"1. First, create the panna cotta initial: Dissolve the gelatin inside the hot water.
2. Next, scrape the seeds from the 2 vanilla beans and insert them to a saucepan with the heavy cream, grated lemon zest, lemon juice, and granulated sugar. Deliver the combination to a boil, then avoid the warm, stirring generally.
3. Then, insert the dissolved gelatin and stir till the combination thickens.
4. Then, pour the custard into 8 5-ounce ramekins or tart dishes. Refrigerate for at minimum amount 4 hrs.
5. Then, deliver the cannoli filling: Whisk collectively the ricotta cheese, vanilla extract, cinnamon, powdered sugar, and grated lemon zest. Every time the substances are very well combined, cover the bowl and refrigerate the filling till geared up to seek the services of.
6. Then, create the candied lemon zest: Merge 1 cup of the sugar and the water in a saucepan above medium heat and stir until finally the sugar is dissolved.
7. Then, insert the lemon zest and cook for 8 minutes, or till the zest is softened. Drain during a good-mesh strainer, then throw with the getting 1/4 cup sugar even though nonetheless sizzling. Allow the candied zest dry at area temperature on paper towels for at minimum amount 1 hour.
8. Then, to collect the cannoli, fill a pastry bag with the cannoli filling and pipe the combination into the cannoli shells. Dip the finishes of the cannolis in the flooring chocolate.
9. Finally, provide the panna cotta with some candied lemon zest in the centre of every single ramekin and a cannoli on the side of a dessert plate coated with a doily or a folded napkin.","url":"https://recipe.bluelayer.org/recipe/5221/tim-hortons-chocolate-cake-doughnuts"},{"id":"5218","title":"Starbucks Pumpkin-Cream Cheese Muffins","ingredients":"- One 8-ounce package deal Cream Cheese, softened
- 2 cups canned pumpkin
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-explanation flour
- 4 teaspoons pumpkin pie spice
- 1 teaspoon flooring cinnamon
- 1 teaspoon floor nutmeg
- 1/2 teaspoon flooring cloves
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup chopped pumpkin seeds
- 1. Preheat the oven to 350°F. Coat 24 muffin cups with butter or cooking spray, or seek the services of paper liners.
- 2. Applying your arms, form the softened Cream Cheese into a prolonged, slender log and wrap it within plastic. Freeze it right until well prepared to seek the services of.
- 3. Overcome the canned pumpkin with the sugar with an electric powered mixer until finally gentle. Include the eggs, one at a season, whisking properly immediately after each and every addition. Stir inside the vanilla extract.
- 4. Whisk alongside one another the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda. slowly stir the dry components into the pumpkin mix and blend until effectively merged.
- 5. Unwrap the frozen Cream Cheese and minimize the log into 24 areas.
- 6. Pour the batter into the written muffin pans, filling the cups merely 50 percent total.
- 7. Put 1 piece of Cream Cheese in the middle of every single muffin cup and drive it carefully into the batter. Sprinkle the tops with the pumpkin seeds.
- 8. Bake for 20 to 25 minutes, right until a toothpick inserted in the centre of a muffin arrives out fresh.
- 9. Make it possible for the muffins great for 15 minutes just before turning them out of the pans.
Tends to make 24 muffins:
SUBWAY:
Chocolate Chip Cookies:
- When Recognized Specially FOR ITS Balanced SPIN on SANDWICHES, SUBWAY Tends to make SOME Remarkable CHOCOLATE CHIP COOKIES.
- 1/2 pound (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed golden brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups self-developing flour
- 1 1/2 cups semisweet chocolate chips
- 1. cream the butter and the granulated and brown sugars with an electric powered mixer until gentle and fluffy. Insert the eggs, one at a year, beating properly immediately after each individual addition. Stir inside the vanilla extract and combine very well.
- 2. Stir in the flour, 1/2 cup at a period, right until all the flour consists of been carefully involved. Stir in the chocolate chips. Include the bowl and refrigerate the dough for 1 hour.
- 3. Preheat the oven to 350°F. Coat a baking sheet with cooking spray or line it with parchment paper.
- 4. Roll the dough into balls the dimensions of walnuts and issue them on the created sheet pan at minimal 2 inches aside.
- 5. Bake the cookies for 10 to 12 minutes, until finally golden brown and the edges are business, then enable neat on cord racks ahead of storing in an airtight container.
Generates 12 to 18 cookies:
TACO BELL:
Caramel Apple Empanadas:
- These kinds of ARE AN Very easily Manufactured Edition OF A Outstanding LATIN AMERICAN food. THE FILLINGS CAN BE Both Adorable OR SAVORY AND THE EMPANADAS CAN BE Assisted cold OR hot.
- 1 1/2 cups frozen diced apples, thawed
- 1 tablespoon cornstarch
- 6 tablespoons (3/4 adhere) unsalted butter
- 1/4 cup packed light-weight brown sugar
- 1/4 teaspoon flooring cinnamon
- 1/4 teaspoon flooring allspice
- 1 cup significant cream
- 3 1/2 cups baking mix, these types of as Bisquick
- 1. Preheat the oven to 400°F. Coat a sheet pan evenly with butter or cooking spray.
- 2. mix the apples with the cornstarch.
- 3. Soften 4 tablespoons of the butter in a skillet and insert the apples, brown sugar, cinnamon, and allspice. Cook over medium warm, stirring until the mix thickens and the apples are softened.
- 4. Remove the pan from the heat and mash the apples with a fork, then fixed the blend apart.
- 5. Stir the heavy cream into the baking merge with a fork until the combination is moistened. Knead the dough a number of of situations on a floured surface, then roll it out to a 15 by
- 20-inch rectangle, 1/2 inch thick.
- 6. Slash the dough into 12 5-inch squares. Fill the middle of each and every sq. with a tablespoon of the mashed apples.
- 7. Fold more than one side of the dough, both into a rectangle or triangle condition, and push the edges alongside one another with the tines of a fork.
- 8. Organize the empanadas on the composed sheet pan. Soften the being 2 tablespoons butter and brush on to the best of each individual empanada. Bake for 18 to 20 minutes, till golden brown. Provide sizzling.
Tends to make 12 empanadas:
- A light-weight dusting of powdered sugar can make a great completing contact.
TACO BELL:
Crispitos:
- THIS IS A Model OF A Classic MEXICAN FRIED-PASTRY DESSERT, PERFECT FOR Instances Any time YOU Comprise FLOUR TORTILLAS THAT ARE Commencing TO DRY OUT. A DRIZZLE OF HONEY over THE hot CRISPITOS IS A Awesome Variance.
- 1/2 cup sugar
- 2 tablespoons flooring cinnamon
- 12 8-inch flour tortillas
- 2 cups canola oil
- 1. Whisk jointly the sugar and cinnamon.
- 2. Minimize the tortillas into quarters.
- 3. heat the oil in a significant skillet over medium-substantial heat.
- 4. Fry the quartered tortillas, 3 or 4 components at a season, until they transform golden on the bottom, then turn them earlier mentioned and brown the other aspect. Be cautious not to enable them fry for way too extensive, as they will continue to brown following they are taken off from the oil.
- 5. Drain the tortillas on cord racks or paper towels, then throw with the sugar and cinnamon combination. Provide hot.
Produces 48 crispitos:
TED'S MONTANA GRILL:
Strawberry Shortcake:
- Which includes Lots of Elements, THERE IS Never ever A Solitary Least difficult RECIPE FOR STRAWBERRY SHORTCAKE. Still THE PATRONS OF TED'S in ATLANTA Consider THIS Edition IS A Champion.
- 1 pound strawberries, hulled and sliced
- 1 1/2 tablespoons granulated sugar
Shortcake:
- 2 cups all-reason flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 1/4 cups heavy cream
Whipped cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Häagen-Dazs vanilla ice cream:","directions":"1. First, throw the sliced strawberries with the granulated sugar and preset them apart for a couple of of hours.
2. Next, preheat the oven to 450°F. Frivolously coat a baking sheet with butter or cooking spray.
3. Then, deliver the shortcake: Whisk alongside one another the flour, baking powder, salt, and granulated sugar. Stir inside the heavy cream and merge until finally the components are basically mixed.
4. Then, knead the dough on a floured seem exactly a few of moments, then different the dough into 4 equivalent-sized biscuits. Point the biscuits on the created baking sheet.
5. Then, bake the biscuits in the warm oven for 10 to 15 minutes, right until golden brown on the bottom and evenly golden on greatest.
6. Then, even though the biscuits are baking, deliver the whipped cream: Whip the heavy cream to delicate peaks. Incorporate the powdered sugar and vanilla extract.
7. Then, whip to rigid peaks and refrigerate until finally prepared to employ the service of.
8. Then, obtain the strawberry shortcake: For each and every serving, break a hot biscuit and lay the bottom 50 % in a shallow dessert bowl. Final the biscuit with a scoop of vanilla ice cream, then include with a element of the strawberries.
9. Then, substitute the top 50 % of the biscuit and spoon a massive dollop of whipped cream more than the shortcake.
10. Finally, spoon some of the getting strawberries, together with their juices, in the vicinity of the shortcake and provide the bowl with the strawberries.","url":"https://recipe.bluelayer.org/recipe/5218/starbucks-pumpkin-cream-cheese-muffins"},{"id":"5210","title":"Spago Cheesecake","ingredients":"Nut Crust:
- 1/2 cup all-reason flour
- 1/4 teaspoon kosher salt
- 1/2 cup finely chopped pecans or hazelnuts
- 2 tablespoons darkish brown sugar
- 4 tablespoons (1/2 adhere) cold unsalted butter, slash into very low elements
Cheesecake:
- 3 8-ounce plans Cream Cheese, softened and reduce into components
- 1 1/4 cups granulated sugar
- 1/4 teaspoon kosher salt
- 3/4 cup Sour Cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon darkish rum
- 3 eggs","directions":"1. First, preheat the oven to 350°F.
2. Next, to deliver the crust, whisk alongside one another the flour, salt, nuts, and brown sugar. With your palms or a pastry cutter, lower in the butter and mix until the blend resembles minor peas.
3. Then, force the dough lightly throughout the bottom and midway up the facets of a 9-inch springform pan. Style a strip of heavy-responsibility foil 3 inches large over the bottom of the pan and twist the finishes to tighten it.
4. Then, bake in the sizzling oven for 8 to 10 minutes, until the crust is flippantly golden brown. Remove to the oven however go away the oven on.
5. Then, to create the cheesecake, beat collectively the softened Cream Cheese, granulated sugar, and salt with an electric powered mixer till comfortable and creamy.
6. Then, stir in the Sour Cream, lemon juice, vanilla extract, and rum and beat until effectively bundled.
7. Then, increase the eggs, one at a period, whisking very well immediately after each individual addition.
8. Then, spoon the blend into the published crust and delicate the final.
9. Then, put the foil-wrapped pan into a much larger roasting pan and fill the roasting pan with ample very hot water to arrive midway up the aspects of the springform pan.
10. Then, bake for 1 hour and 10 minutes to 1 hour and 15 minutes, right until the best is evenly golden and the cheesecake is enterprise in the heart.
11. Then, allow the cake amazing in the pan on a twine rack for more than 1 hour, then address it with plastic wrap and refrigerate for at minimal 4 hours, and if possible right away.
12. Then, loosen the crust to the pan via operating a knife above the edges, then launch the ring.
13. Finally, retain the services of a slender, sharp knife to slash into slices.","url":"https://recipe.bluelayer.org/recipe/5210/spago-cheesecake"},{"id":"5206","title":"Ruby Tuesday Apple Pie","ingredients":"- 3/4 pound in addition 4 tablespoons (3 1/2 sticks) unsalted butter
- 1 unbaked 9-inch deep-dish apple pie, do-it-yourself (watch ) or bought
- 1 cup packed mild brown sugar
- 2 tablespoons floor cinnamon
- 1/4 teaspoon floor allspice
- 1/4 teaspoon flooring cloves
- 2 teaspoons clean lemon juice
- 3/4 cup all-cause flour
- 1/2 cup granulated sugar
- 1 1/2 cups chopped walnuts","directions":"1. First, put 2 1/2 sticks of the butter in the freezer and make it possible for them obtain demanding, about 1 hour.
2. Next, thaw the apple pie at space temperature for around 30 minutes, if frozen.
3. Then, preheat the oven to 350°F.
4. Then, soften the being 1 adhere butter in a minor saucepan with 1/2 cup of the brown sugar, 1 tablespoon of the cinnamon, the allspice, cloves, and lemon juice. Stir with a wood spoon until finally effectively mixed and the sugar is dissolved.
5. Then, slice a cross in the centre of the top crust of the pie, folding back again some of the pastry. Shift the melted butter blend to a measuring cup and pour into the pie for the duration of the middle gap you manufactured. Damp your palms and exchange the folded crust and seal the dough, leaving the other vents in the crust as is.
6. Then, bake the pie for 30 minutes in the hot oven. Stage a sheet pan on the bottom rack to capture any drips.
7. Then, grate the 2 1/2 sticks frozen butter into a bowl. Throw with the flour, granulated sugar, walnuts, the staying 1 tablespoon cinnamon, and the staying 1/2 cup brown sugar.
8. Then, type a strip of foil over the edges of the pie, designing a substantial lip. Working with your arms, spread the butter topping all over the pie. The foil strip ought to be safe sufficient to continue to keep the topping to slipping off.
9. Finally, return the pie to the oven and bake for an additional 30 to 40 minutes, until the topping is golden brown.","url":"https://recipe.bluelayer.org/recipe/5206/ruby-tuesday-apple-pie"},{"id":"5205","title":"The Ritz-Carlton Chocolate Chip Cookies","ingredients":"- 1 1/4 weight (5 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 cups packed darkish brown sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 6 cups all-cause flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 cups semisweet chocolate chips
- 1. Preheat the oven to 350°F.
- 2. cream the butter and the granulated and brown sugars with an electrical mixer until gentle and fluffy. Include the eggs, one at a year, whisking effectively right after just about every addition. Stir inside the vanilla extract and combination properly.
- 3. Whisk alongside one another the flour, baking soda, and salt. slowly stir the dry elements into the creamed blend until thoroughly involved. Stir in the chocolate chips.
- 4. Employ the service of a 1/2-cup measuring cup to scoop the dough on to the cookie sheets, inserting the scoops at minimum 3 inches aside. Carefully push down the mounds of dough with the back again of a spoon.
- 5. Bake for 10 to 12 minutes in the hot oven, right until the edges are organization, and enable the cookies amazing on twine racks.
Produces about 24 huge cookies:
- To deliver smaller sized cookies, roll the dough into a 2-inch-thick cylinder, wrap it in plastic, and refrigerate it for 1 hour. Slice the log into 1-inch-thick slices. place the cookies 2 inches aside and bake for about 8 minutes.
ROSE AND CROWN PUB AND Eating Place:
Baileys Irish Espresso Trifle:
- Positive Impressive Espresso FLAVORS THE CHOCOLATE FILLING in THIS Shiny TRIFLE. Helped in TALL PARFAIT OR BEVERAGE Eyeglasses, THE TRIFLE Is made up OF Levels OF THE CUSTARD Among Areas OF Wet, Smooth CHOCOLATE CAKE. Crowned WITH WHIPPED cream INFUSED WITH BAILEYS IRISH cream, THIS TRIFLE Practically Increases WITH AGE, IF YOU CAN Hold IT Over THAT Extensive!
Chocolate cream Filling:
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup cornstarch
- 1/4 teaspoon kosher salt
- 3 cups milk
- 3 cups 50 percent-and-50 percent
- 1/3 cup highly effective espresso
- 1/3 cup chopped bittersweet chocolate
- 2 tablespoons vanilla extract
Chocolate Cake:
- 1 3/4 cups all-explanation flour
- 1 3/4 cups packed gentle brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup canola oil
- 1 cup boiling water
- 1 1/4 cups buttermilk
Baileys Whipped cream:
- 2/3 cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons Baileys Irish cream","directions":"1. First, create the filling very first (it can be created up to 2 times forward and saved coated and refrigerated). Whisk alongside one another the granulated sugar, cocoa powder, cornstarch, and salt.
2. Next, gradually pour inside the milk, whisking often.
3. Then, slowly pour in the 50 percent-and-50 percent, whisking often.
4. Then, pour the blend in the course of a fantastic-mesh strainer into a medium saucepan.
5. Then, deliver the mix to a smooth boil over medium heat, whisking continually, for above 2 minutes, then remove the pan against the heat. Fill a significant bowl with ice cubes and water and mounted apart.
6. Then, stir the espresso, chocolate, and vanilla extract into the filling. Fixed the saucepan in the bowl with the ice water and enable the filling chill, stirring at times. Refrigerate, coated, until organized to employ the service of.
7. Then, preheat the oven to 350°F.
8. Then, to deliver the cake, coat a 50 percent sheet pan (12 by way of 17 inches) with butter or cooking spray.
9. Then, whisk jointly the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.
10. Then, in a independent massive bowl, beat the eggs with an electric powered mixer until foamy, then stir in the vanilla extract, canola oil, and the boiling water. Whisk the blend until finally nicely combined.
11. Then, slowly and gradually stir the dry substances alternately with the buttermilk into the egg combination. Stir till all the substances are nicely merged.
12. Then, pour the batter into the composed sheet pan and bake for 25 to 30 minutes, right until the cake springs again after touched inside the centre.
13. Then, allow for the cake amazing, then minimize into sections fashioned to match within your dessert eyeglasses.
14. Then, to create the Baileys whipped cream, whip the heavy cream to tender peaks. Include the powdered sugar and Baileys Irish cream. Whip to rigid peaks. Move to a pastry bag equipped with a fluted idea.
15. Then, put a piece of the chocolate cake inside just about every dessert glass, then spoon some of the chocolate filling on top. Repeat the levels until finally the glass is 3-quarters total.
16. Finally, pipe the Baileys whipped cream on best of the trifle and provide instantly, or refrigerate for up to 2 hrs.","url":"https://recipe.bluelayer.org/recipe/5205/the-ritz-carlton-chocolate-chip-cookies"},{"id":"5201","title":"Payard Patisserie And Bistro Milk Chocolate Truffles à l'Ancienne","ingredients":"Fondant:
- 2 cups sugar
- 1/2 cup heavy cream
- 1/4 cup milk
Pinch of kosher salt:
- 1 tablespoon gentle corn syrup
Ganache:
- 12 tablespoons (1 1/2 sticks) unsalted butter, slash into parts and softened
- 3/4 cup praline paste
- 1 1/2 cups chopped milk chocolate, melted
Truffle Coating:
- 1 1/2 cups chopped milk chocolate
- 1/2 cup almonds, toasted and coarsely flooring
- 1. Initial deliver the fondant, as it specifications year to organization up. Merge the sugar, heavy cream, milk, and salt in a medium saucepan.
- 2. Convey the blend to a boil, stirring often.
- 3. Put a lid on the pan and change the warm down to medium-significant. Enable the mix cook for 1 1/2 minutes.
- 4. Include the corn syrup and stir it inside effectively with a new spoon. Wipe absent the crystals of sugar that style on the facets of the pan with a moist pastry brush.
- 5. Cook the fondant until it reaches 228° to 230°F on a sweet thermometer.
- 6. Pour the combination on to a marble or other contemporary potent surface and enable neat.
- 7. Although the fondant is simply just a tiny hotter than your arms, fold it within on alone, making use of a bench scraper or an offset metallic spatula. The moment it thickens, knead it with your palms.
- 8. The moment the fondant is business, wrap it within plastic and refrigerate until organized to retain the services of.
- 9. Create the ganache: Line a baking sheet with plastic wrap.
- 10. Weigh out 3 ounces of the fondant and put it in the bowl of an electric powered mixer equipped with the paddle attachment. beat it on very low tempo until it is softened.
- 11. Include the butter, a number of of areas at a year, beating properly when just about every addition.
- 12. Insert the praline paste, whisking until finally properly included.
- 13. Once the mix is soft, insert the melted milk chocolate and merge right until it is precisely put together. Pour the blend on to the created pan and protect it with an additional sheet of plastic wrap.
- 14. Refrigerate the ganache until it companies up, more than 1 hour. Stir it over every single 15 minutes consequently that it develops the regularity of a significant frosting.
- 15. Line a baking sheet with parchment paper and fill a pastry bag with the ganache. Hire a minor spherical suggestion or energy without the need of a idea.
- 16. Pipe mounds about the dimensions of a quarter and significantly less than an inch higher on to the parchment paper, leaving House about them.
- 17. Refrigerate the ganache for yet another 15 to 30 minutes, until the mounds are company more than enough to be addressed.
- 18. Sort and coat the truffles: Soften the chopped milk chocolate for the coating and stir right until it is gentle and includes cooled down.
- 19. Line a sheet pan with waxed paper.
- 20. Roll just about every ganache mound about your hands into a spherical ball. Get the job done instantly consequently that the warm to your palms doesn't start to soften the ganache.
- 21. Whenever all the ganache is made up of been rolled into balls, refrigerate the truffles quickly, about 15 minutes, to enterprise them up.
- 22. Dip just about every truffle into the melted chocolate employing simply just your thumb and forefinger and spot on the composed sheet pan. Allow the lined truffles established for more than 20 minutes.
- 23. Stir the flooring almonds into the being melted milk chocolate and dip the truffles once again inside the mix. Line a sheet pan with a fresh sheet of waxed paper. Return the truffles to the sheet pan to fastened, about 20 minutes, in advance of storing in an airtight container. Hold them in a neat, dry spot, and they will top up to 3 months.
Will make 40 to 50 truffles:
- Fondant can previous for weeks in the freezer if perfectly wrapped in plastic.
PICCADILLY CAFETERIA:
Carrot Soufflé:
- Every little thing Around THIS DISH States DESSERT, Unless of course FOR THE Principal INGREDIENTCARROTS! to serve IT AS A side DISH, Take away THE DUSTING OF POWDERED SUGAR on top.
- 2 bodyweight carrots, peeled and chopped
- 8 tablespoons (1 adhere) unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup all-cause flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 eggs, effectively overwhelmed Powdered sugar, for dusting","directions":"1. First, preheat the oven to 350°F.
2. Next, cook the carrots in boiling salted water until finally rather delicate.
3. Then, drain the carrots and mash them with a fork or move them all through a food mill.
4. Then, incorporate the mashed carrots with the melted butter, granulated sugar, flour, baking powder, vanilla extract, and crushed eggs. Stir until the components are nicely mixed.
5. Then, spoon the carrot mix into a 2-quart casserole and sprinkle with sufficient powdered sugar to flippantly include the look.
6. Finally, bake in the warm oven for 30 minutes. serve immediately, dusted with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/5201/payard-patisserie-and-bistro-milk-chocolate-truffles-lancienne"},{"id":"5176","title":"Duquesne Club Macaroons","ingredients":"- 1 pound almond paste
- 1 1/2 cups powdered sugar
- 3/4 cup granulated sugar
- 6 egg whites","directions":"1. First, preheat the oven to 325°F. Line a sheet pan with parchment paper.
2. Next, working with an electric powered mixer, split up the almond paste, then incorporate the powdered sugar and the granulated sugar and combination till the elements are finely merged.
3. Then, include the egg whites in increments, whisking very well immediately after each individual addition. Incorporate until the elements sort a paste.
4. Then, match a pastry bag with a spherical suggestion and fill it with the macaroon blend. Pipe flippantly sized balls on to the parchment paper, spacing them about 1 inch aside.
5. Finally, bake inside the sizzling oven for 15 to 20 minutes. The macaroons must be golden on the exterior and soaked in the middle.","url":"https://recipe.bluelayer.org/recipe/5176/duquesne-club-macaroons"},{"id":"5175","title":"Dunkin' Donuts Pumpkin-Spice Muffins","ingredients":"- One 18.25-ounce box spice cake merge
- One 3.4-ounce deal instantaneous vanilla pudding blend
- One 30-ounce can pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon simple yogurt
- 1/2 cup canola oil
- 2 teaspoons pumpkin pie spice
- 1/2 cup packed golden brown sugar
- 1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- 2. Whisk with each other the box of spice cake incorporate and the prompt vanilla pudding. Stir in the pumpkin puree and incorporate properly.
- 3. Getting an electrical mixer, beat in the eggs, one at a year, beating nicely just after every addition. Include the vanilla extract, yogurt, canola oil, and pumpkin pie spice. Overcome until finally the elements are nicely provided.
- 4. Fill the muffin cups 3-quarters entire with the muffin batter. Sprinkle with the brown sugar and bake for 30 minutes, or until a toothpick inserted in the middle arrives out contemporary.
Generates 12 muffins:
DUNKIN' DONUTS:
Vanilla-Loaded Doughnuts:
- Create YOUR Particular DOUGHNUTS AND Things THEM WITH A CREAMY VANILLA FILLING. Dirt THEM WITH POWDERED SUGAR AND Provide hot.
Doughnuts:
- 1 envelope (2 1/4 teaspoons) busy dry yeast
- 2 tablespoons rather heat water (above 100°F)
- 3/4 cup scalded milk, cooled
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 egg
- 1/4 cup vegetable shortening
- 2 1/2 cups all-explanation flour
Vanilla Filling:
- 4 tablespoons (1/2 adhere) unsalted butter, softened
- 1/4 cup vegetable shortening
- 2 cups powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla extract
- 4 to 6 cups canola oil, for deep-frying Powdered sugar, for dusting","directions":"1. First, to deliver the doughnuts, dissolve the yeast inside the hot water in a high bowl and permit it sit for over 5 minutes to activate.
2. Next, stir in the milk, granulated sugar, salt, egg, vegetable shortening, and 1 cup of the flour.
3. Then, incorporate the becoming 1 1/2 cups flour and beat till delicate. cover the bowl and mounted the dough in a sizzling Area to increase until doubled in volume, above 1 hour.
4. Then, flour a do the job appear and knead the dough for a couple seconds. Roll it out to around 1/2 inch thick, and minimize the doughnuts with a floured 2-inch cookie cutter.
5. Then, create the vanilla filling despite the fact that the doughnuts are developing. Applying an electrical mixer, cream the butter and vegetable shortening till effectively put together. Stir inside the powdered sugar 1/2 cup at a season and beat properly immediately after just about every addition. Battle in the milk until finally the blend is gentle and fluffy, then incorporate the vanilla extract and incorporate. Go the filling to a pastry bag equipped with a tiny undeniable idea.
6. Then, heat the oil in a deep-fryer or large-bottomed saucepan.
7. Then, each time the doughnuts are neat plenty of to take care of, increase a slender knife to the aspect of just about every doughnut into the middle and diligently create a cavity in for the filling.
8. Finally, pipe the vanilla filling into every doughnut, then filth with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/5175/dunkin-donuts-pumpkin-spice-muffins"},{"id":"5170","title":"Cracker Barrel Baked Apple Dumplings","ingredients":"Pecan Streusel:
- 3/4 cup chopped pecans
- 3/4 cup packed mild brown sugar
- 3/4 cup all-cause flour
- 4 tablespoons (1/2 adhere) unsalted butter, melted
Filling:
- 1 cup granulated sugar
- 1/2 cup bread crumbs
- 3 tablespoons flooring cinnamon
- 1/4 teaspoon flooring nutmeg
Dumplings:
- One 17.25-ounce bundle frozen puff pastry, thawed
- 1 egg, overwhelmed
- 4 Granny Smith apples, peeled, cored, and halved
Icing:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk","directions":"1. First, to create the pecan streusel, mix the chopped pecans, brown sugar, and flour inside a medium bowl. Stir the elements to combine them, then, working with a fork to preserve the combination which include crumbs, stir in the melted butter. Blend to create certainly all the dry elements are moistened.
2. Next, to create the filling for the baked apples, in a reduced bowl, merge the sugar, bread crumbs, cinnamon, and nutmeg.
3. Then, to deliver the dumplings, preheat the oven to 425°F. Flippantly grease a baking sheet.
4. Then, roll out every single sheet of puff pastry to evaluate 12 so of 12 inches. Slash every sq. into quarters, consequently you include a quantity of 8 6-inch squares.
5. Then, brush each individual sq. with some of the overwhelmed egg.
6. Then, put a tablespoon of the filling in the heart of every piece of pastry. Lay 50 % an apple, main side down, on best of the filling.
7. Then, supreme with one more tablespoon of the filling, then pull up the corners of the pastry and pinch the facets jointly to seal the seams over the apple.
8. Then, brush the greatest of just about every dumpling with the overwhelmed egg.
9. Then, lay the dumplings on the published baking sheet and supreme every single one with some of the pecan streusel.
10. Then, bake in the warm oven for 15 minutes, then prevent the warm to 350°F and bake for yet another 25 minutes, or until the tops are flippantly browned.
11. Then, although the pastries are baking, deliver the icing: Merge the powdered sugar and vanilla extract. Stir in exactly more than enough of the milk so that it can be drizzled to the suggestion of a spoon.
12. Then, remove the dumplings to the oven and permit them amazing at place temperature.
13. Finally, drizzle some of the icing above just about every dumpling ahead of serving.","url":"https://recipe.bluelayer.org/recipe/5170/cracker-barrel-baked-apple-dumplings"},{"id":"5169","title":"Cracker Barrel Pumpkin Custard n' Ginger Snaps","ingredients":"Custards:
- 8 egg yolks
- One 15-ounce can pumpkin puree
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup ginger snap crumbs (about 15 cookies)
- 1 tablespoon unsalted butter, melted
Pumpkin Whipped cream:
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon pumpkin pie spice","directions":"1. First, preheat the oven to 350°F.
2. Next, to create the custards, beat the yolks with an electric powered mixer until light yellow and creamy. beat in the pumpkin puree, heavy cream, granulated sugar, pumpkin pie spice, and vanilla extract. Overcome the combination until finally comfortable.
3. Then, put the bowl with the yolk combination above a saucepan of simmering water and stir until the combination is thickened sufficient to coat the back again of a spoon.
4. Then, pour the custard into 8 custard cups and preset the cups on a sheet pan.
5. Then, midway in the course of the baking season, blend the ginger snap crumbs and the melted butter. Sprinkle the crumb combination more than the custards and continue baking. Each time performed baking, make it possible for the custards interesting to area temperature.
6. Then, to create the pumpkin whipped cream, whip the heavy cream to comfortable peaks. Insert the powdered sugar and pumpkin pie spice, then whip to rigid peaks. Hold refrigerated until geared up to employ.
7. Finally, to close the custards, spoon on the whipped cream or fill a pastry bag and pipe the whipped cream on to each individual of the custards. Provide chilled or at house temperature.","url":"https://recipe.bluelayer.org/recipe/5169/cracker-barrel-pumpkin-custard-n-ginger-snaps"},{"id":"5163","title":"Cici's Pizza Cherry Pizza","ingredients":"Crumb Topping:
- 1/2 cup all-cause flour
- 3 tablespoons granulated sugar
- 1 tablespoon dim brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 adhere) cold unsalted butter, lower into minimal sections
- 1 fresh or thawed frozen offer pizza dough (about 1 pound) One 20-ounce can cherry pie filling","directions":"1. First, preheat the oven to 450°F.
2. Next, to deliver the crumb topping, whisk with each other the flour, granulated sugar, brown sugar, and salt. Lower in the butter making use of a pastry cutter and combination till the mix resembles coarse evening meal, then fixed the topping blend apart.
3. Then, spread the pizza dough into an 8- to 10-inch circle and point on a sheet pan or pizza pan. Pierce the dough all over with the tines of a fork and put it in the very hot oven for 5 minutes.
4. Finally, remove the dough from the oven and spread it with the cherry pie filling.","url":"https://recipe.bluelayer.org/recipe/5163/cicis-pizza-cherry-pizza"},{"id":"5160","title":"Cheryl's Buttery Sugar Cookies","ingredients":"Cookies:
- 1/2 pound (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-cause flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon flooring cinnamon
Frosting:
- 8 tablespoons (1 adhere) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Food items coloring (optional):
- 1. Preheat the oven to 375°F.
- 2. To create the cookies, cream the butter and granulated sugar with an electric powered mixer until finally light-weight and fluffy. Insert the egg and vanilla extract and beat them in.
- 3. Whisk with each other the flour, baking powder, salt, and cinnamon. slowly stir the dry substances into the creamed blend. mix until finally all the components are correctly merged.
- 4. Burden the dough into a cookie thrust with your beloved layout plate and force the cookies on to an ungreased baking sheet, spacing them about 2 inches aside. If you aren't getting a cookie thrust, roll walnut-sized areas of the dough in between your hands and House them on the baking sheet. Flatten them with the bottom of a ingesting glass.
- 5. Bake the cookies for 6 to 8 minutes, right until the edges are business and the bottoms are flippantly browned, getting thorough not to overbake them. Remove the cookies from the baking sheet and make it possible for them neat on twine racks despite the fact that you create the frosting.
- 6. To create the frosting, blend the butter and 2 cups of the powdered sugar in a medium bowl. Taking an electric powered mixer, get started whisking on medium tempo till the combination is soft, then incorporate the being 1 1/2 cups powdered sugar in 1/2-cup increments.
- 7. Stir in the vanilla extract and a several drops of food coloring, if getting, and gradually incorporate the milk. beat right until the mix reaches a spreading regularity.
- 8. Frost the hot cookies making use of a low metallic spatula or a butter knife. Allow for them great extensively if you are heading to retail outlet them in an airtight container.
Will make 42 cookies:
CHILI'S:
Apple and Raisin Cobbler:
- COBBLERS ARE Very simple TO Deliver AND CAN BE SEASONALLY Transformed. THIS Favourite from CHILI'S Includes ALL THE Style OF A Great APPLE PIE Without having THE CRUST.
Topping:
- 1 cup all-reason flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 adhere) cold unsalted butter, lower into small elements
- 1 egg, properly crushed
- 1/4 cup milk
Apple and Raisin Filling:
- 1/2 cup packed light-weight brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon floor ginger
- 1 cup water
- 1/4 cup seedless raisins
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 6 Granny Smith apples, peeled, cored, and sliced 1/4-inch thick Ice cream, for serving (optional)","directions":"1. First, to deliver the topping, whisk jointly the flour, 2 tablespoons of the granulated sugar, the baking powder, and salt.
2. Next, minimize in the parts of butter working with a pastry cutter or fork. Incorporate until the blend resembles coarse evening meal.
3. Then, whisk with each other the overwhelmed egg and the milk. Stir the blend into the dough, blending accurately right until all the dry elements are moistened. Preset the topping apart.
4. Then, preheat the oven to 425°F.
5. Then, to create the apple and raisin filling, merge the brown sugar, cornstarch, ginger, and water in a massive saucepan. Provide the blend to a simmer over medium warm and stir right until it is merged and thickened.
6. Then, stir in the raisins, lemon juice, and butter. Allow for the blend simmer, stirring typically.
7. Then, fold in the sliced apples, carefully turning them in the combination to create yes they are very well protected. Cook until the apples are heated all through and softened, about 5 minutes.
8. Then, pour the cooked apples into a 2-quart casserole or 9 through 9-inch baking dish.
9. Then, space 8 to 12 mounds of the topping on the cobbler and sprinkle with the getting 1 tablespoon granulated sugar.
10. Finally, bake the cobbler for 20 minutes, or until finally the topping is frivolously golden brown. Provide with a scoop of vanilla ice cream on the aspect, if you want.","url":"https://recipe.bluelayer.org/recipe/5160/cheryls-buttery-sugar-cookies"},{"id":"5155","title":"Bouchon Bakery Chocolate Bouchon","ingredients":"- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons chocolate liqueur, this kind of as Godiva or Cadbury cream
- 3/4 cup all-motive flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon floor coffee
- 1 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 1/4 cups semisweet chocolate chips
- 1/2 cup powdered sugar","directions":"1. First, preheat the oven to 350°F.
2. Next, incorporate the granulated sugar and the eggs in a medium bowl, and with an electrical mixer, overcome till the mix is gentle and fluffy. It ought to be faded yellow in coloration, and the sugar should really be thoroughly integrated.
3. Then, beat in the vanilla extract and the chocolate liqueur.
4. Then, sift jointly the flour, cocoa powder, coffee, and salt.
5. Then, incorporate the dry elements and the melted butter to the crushed egg blend in 3 alternating additions, commencing with the dry components. Combination cautiously following each individual addition.
6. Then, fold in the chocolate chips.
7. Then, in good shape a pastry bag with a high undeniable suggestion and fill the bag with the batter. Pipe the batter into the created molds, filling the cups about a few quarters of the course entire. Put the timbale molds, if employing, on a baking sheet right before placing them in the oven.
8. Finally, bake the bouchons for 18 to 20 minutes. Bouchons really should be brownie-including Though carried out. Try with a toothpick; it need to be fresh, not dry. Make it possible for them neat inside the molds, then convert them upside down on a fresh perform seem and pull off the molds. Fixed the bouchons upright on a platter and dirt frivolously with the powdered sugar.","url":"https://recipe.bluelayer.org/recipe/5155/bouchon-bakery-chocolate-bouchon"},{"id":"5154","title":"Boston Market Adorable Potato Casserole","ingredients":"Filling:
- 5 fat sweet potatoes or yams, peeled and lower into chunks
- 1/4 cup water
- 8 tablespoons (1 adhere) unsalted butter, melted
- 2 eggs, perfectly overwhelmed
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon floor cinnamon
- 1/2 teaspoon floor nutmeg
- 1/2 teaspoon flooring cloves
- 1/2 cup packed darkish brown sugar
- 1/2 cup heavy cream
Oatmeal Cookie Crumble:
- 1/2 cup all-reason flour
- 1 cup packed darkish brown sugar
- 1 cup simple-cooking oats
- 1 teaspoon floor cinnamon
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 adhere) cold unsalted butter, reduce into lower components
- 2 cups miniature marshmallows","directions":"1. First, to deliver the filling, put the adorable potato chunks in a microwave-safe and sound coated dish with the water.
2. Next, mix the mashed adorable potatoes with the melted butter, crushed eggs, salt, vanilla extract, cinnamon, nutmeg, cloves, and brown sugar. Stir in the heavy cream and whip the combination with an electrical mixer or a hand masher.
3. Then, spoon the blend into a 9 through 13-inch baking dish.
4. Then, preheat the oven to 350°F.
5. Then, to create the oatmeal cookie crumble, incorporate the flour, brown sugar, oats, cinnamon, and salt in a medium bowl. Reduce in the butter with a pastry cutter or employ your arms, and combine till it resembles low peas.
6. Then, to get, scatter the mini marshmallows earlier mentioned the whipped sweet potatoes in an even layer, then sprinkle the crumble topping around the marshmallows.
7. Finally, bake in the very hot oven for 45 minutes, or until finally the marshmallows are melted and the adorable potatoes are very hot.","url":"https://recipe.bluelayer.org/recipe/5154/boston-market-adorable-potato-casserole"},{"id":"5151","title":"Boma-Flavors Of Africa Interest Fruit Meringue Tart","ingredients":"- 3 egg yolks
- 2 1/2 cups sweetened condensed milk
- 3 ounces hobby fruit puree
- 2 tablespoons clean lemon juice
- 8 2 1/2-inch tart shells, baked
- 5 egg whites
- 1/4 cup sugar","directions":"1. First, preheat the oven to 375°F.
2. Next, whisk jointly the egg yolks, sweetened condensed milk, interest fruit puree, and lemon juice until the elements are adequately put together.
3. Then, pour the combination into the patient tart shells.
4. Then, battle the egg whites to tender peaks. slowly incorporate the sugar and move forward beating to enterprise peaks.
5. Then, shift the whipped whites to a star-tipped pastry bag and pipe the meringue in a ornamental routine around each individual tart. You can additionally accurately spoon the meringue on to each individual tart.
6. Finally, bake in the hot oven simply just right until the egg whites start to brown. Remove and permit great right before serving.","url":"https://recipe.bluelayer.org/recipe/5151/boma-flavors-of-africa-interest-fruit-meringue-tart"},{"id":"5138","title":"Arby's Apple Turnovers","ingredients":"Turnovers:
- One 17.25-ounce deal frozen puff pastry sheets
- 2 tablespoons fresh lemon juice
- 4 cups as well as 1 tablespoon water
- 4 Granny Smith apples, peeled, cored, and sliced 1/8-inch thick
- 2 tablespoons unsalted butter
- 1 cup packed golden brown sugar
- 2 teaspoons flooring cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk","directions":"1. First, to deliver the turnovers, thaw the puff pastry sheets inside the fridge and maintain them chilled till well prepared to seek the services of.
2. Next, mix the lemon juice with 4 cups of the water in a enormous bowl. As soon as the apples are peeled and sliced, maintain them in the water so they won't discolor.
3. Then, preheat the oven to 400°F.
4. Then, soften the butter earlier mentioned medium warm inside a huge skillet. Drain the apples cautiously and include them to the pan.
5. Then, include the brown sugar, cinnamon, and vanilla extract and cook the apples, stirring generally with a wooden spoon, until finally they are softened. Merge in the staying 1 tablespoon water and the cornstarch.
6. Then, slender each and every puff pastry sheet into a sq., then slice every sq. into 4 equivalent quarters.
7. Then, spoon a aspect of the sautéed apples on to the middle of each and every pastry and fold one corner over the other to kind a triangle. Pinch the aspects of the dough alongside one another to seal the turnovers.
8. Then, level the turnovers on an ungreased baking sheet above 1 inch aside, and bake until finally puffed and golden brown, about 25 minutes. Permit them great just before glazing.
9. Finally, to deliver the glaze, incorporate the powdered sugar and milk, then drizzle inside a zigzag behavior about the tops of the turnovers.","url":"https://recipe.bluelayer.org/recipe/5138/arbys-apple-turnovers"},{"id":"5135","title":"Applebee's Cinnamon-Apple Turnover","ingredients":"- One 12 by way of 12-inch frozen puff pastry sheet
- 1 enormous Granny Smith apple, peeled, cored, and reduce into very low cube
- 1/2 cup unsweetened applesauce
- 1/4 cup packed gentle brown sugar
- 1 teaspoon floor cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon floor nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, melted
- 1. Preheat the oven to 400°F.
- 2. Thaw the puff pastry sheet at house temperature and spread it.
- 3. Slash the pastry into 9 4 via 4-inch squares and lay the squares on a sheet pan lined with cooking spray.
- 4. Incorporate the diced apple, applesauce, brown sugar, cinnamon, vanilla extract, nutmeg, and cornstarch in a bowl and stir to merge effectively.
- 5. Spoon an equivalent quantity of the apple mix on to the centre of every single pastry sq.. Fold one corner above to the other to create a triangle. Seal the edges with your hands or retain the services of the tines of a fork.
- 6. Prepare the turnovers so that there is about 1 inch involving them on the sheet pan, and brush them with the melted butter.
- 7. Bake for 20 to 25 minutes, until finally golden brown. Provide hot.
Produces 9 turnovers:
- A light-weight dusting of powdered sugar creates a pleasant completing contact.
APPLEBEE'S:
Maple Butter Blondies:
- WHITE CHOCOLATE AND PECANS ARE Mixed in A BUTTERY BLONDIE, THEN Assisted Down below A SCOOP OF BUTTER PECAN ICE cream AND A Prosperous SAUCE OF Sour Cream AND All-natural MAPLE SYRUP.
Blondies:
- 3/4 pound (3 sticks) unsalted butter, softened
- 1 1/2 cups packed golden brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-explanation flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup chopped pecans
- 1 cup white chocolate chips
Maple Butter Sauce:
- 1 1/2 cups granulated sugar
- 1/2 cup all-natural maple syrup
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1/2 cup Sour Cream, at place temperature
- 1/2 teaspoon vanilla extract Butter pecan ice cream, for serving","directions":"1. First, preheat the oven to 350°F. Grease a 9 by way of 9-inch baking dish and fixed it apart.
2. Next, to create the blondies, battle the butter and brown sugar with an electric powered mixer till gentle and fluffy. Include the eggs, one at a season, beating as soon as every single addition. Insert the vanilla extract and mix it in.
3. Then, sift jointly the flour, baking powder, and salt. Slowly but surely stir the dry components into the butter blend. Stir inside the chopped pecans and white chocolate chips.
4. Then, pour the batter into the composed baking dish and bake for 30 minutes, or until a knife inserted in the middle arrives out new. Allow for the blondie interesting whilst planning the sauce.
5. Then, to create the maple butter sauce, whisk collectively the granulated sugar, maple syrup, and butter in a minor saucepan around medium heat. Enable the sauce simmer for 2 minutes. Remove the pan against the warm and permit it great for a second or 2. Whisk in the Sour Cream and vanilla extract.
6. Finally, slash the blondie into 9 enormous squares. Provide with a scoop of butter pecan ice cream and a drizzle of the maple butter sauce.","url":"https://recipe.bluelayer.org/recipe/5135/applebees-cinnamon-apple-turnover"},{"id":"5127","title":"21 Club Eggnog Soufflé","ingredients":"- 8 tablespoons (1 adhere) cold unsalted butter, reduce into very low elements
- 1/2 cup bread flour
- 4 cups milk
- 1/2 cup sugar
- 2 teaspoons floor cinnamon
- 1 teaspoon flooring nutmeg
- 1/4 cup spiced rum (optional)
- 6 eggs, divided
- 2 teaspoons vanilla extract","directions":"1. First, preheat the oven to 350°F. Coat a 2-quart soufflé dish with butter and sugar.
2. Next, lower the butter into the flour with a pastry cutter, or applying your fingers, until finally it resembles little peas.
3. Then, blend the milk, sugar, cinnamon, and nutmeg inside a saucepan over medium heat and bring to a boil. Insert the spiced rum at this position, if employing.
4. Then, protect against the warm and whisk in the flour-butter mix, introducing a minor at a period and whisking soon after every single addition. Proceed whisking more than very low warm, stirring always until the blend thickens and commences to pull absent to the aspects of the saucepan.
5. Then, allow for the mix amazing to house temperature, 5 to 8 minutes.
6. Then, increase the egg yolks, one at a period, whisking just after just about every addition. Incorporate the vanilla extract.
7. Then, whisk the egg whites to gentle peaks, then employ a rubber spatula to fold the whites into the batter-do not overmix the batter.
8. Finally, spoon the blend into the penned soufflé dish and bake in the centre of the very hot oven for 12 minutes-the soufflé will be doubled in sizing. Provide instantly.","url":"https://recipe.bluelayer.org/recipe/5127/21-club-eggnog-souffl"},{"id":"5026","title":"Clipper Chocolate Chipper","ingredients":"- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cups butter
- 1 1/2 tablespoons baking soda
- 1/4 cup Frangelico liqueur
- 1/4 cup Tía Maria liqueur
- 1 tablespoon salt
- 3 eggs
- 6 cups pastry flour
- 24 ounces (4 cups) semisweet chocolate chips
- 1/4 cup pecans, chopped
- 1/4 cup walnuts, chopped","directions":"1. First, preheat the oven to 350°F.
2. Next, in a substantial blending bowl, cream collectively the sugars, butter, baking soda, liqueurs, and salt right until the blend is mild and creamy. Incorporate the eggs, beating following every addition until finally effectively merged.
3. Then, stir in the flour, chocolate chips, and nuts, and merge until finally perfectly combined.
4. Finally, lose so of tablespoons on to greased baking sheets, spacing perfectly aside. Flatten the cookies somewhat with moistened hands or the back again of spoon. Bake for 8 to 10 minutes, or until finally cookies are golden brown.","url":"https://recipe.bluelayer.org/recipe/5026/clipper-chocolate-chipper"},{"id":"4931","title":"Chocolate Mousse","ingredients":"- 1 lb (500 g) Bittersweet chocolate
- 4 oz (125 g) Butter
- 6 oz (180 g) Egg yolks
- 8 oz (250 g) Egg whites
- 21�\"2 oz (75 g) Sugar
- 8 fl oz (250 mL) Significant cream","directions":"1. First, soften the chocolate over sizzling water.
2. Next, remove to the warm and insert the butter. Stir until the butter is melted and comprehensively blended in.
3. Then, insert the egg yolks, one at a period. Combine within every single yolk carefully right before incorporating the following.
4. Then, battle the egg whites until they sort tender peaks. Insert the sugar and overcome till the egg whites style rigid yet damp peaks. Do not overbeat.
5. Then, fold the egg whites into the chocolate.
6. Then, whip the heavy cream until it kinds delicate peaks. Fold it into the chocolate blend.
7. Then, spoon the mousse into serving dishes or employ a pastry bag equipped with a star tube.
8. Then, chill the mousse properly ahead of serving. FROZEN DESSERTS The recognition of ice cream prerequisites no rationale.Regardless of whether a undeniable scoop of vanilla ice cream in a dish or an advanced assemblage of end result, syrups, toppings, and many flavors of ice cream and sherbet, frozen desserts charm to merely about absolutely everyone. Class.
9. Then, ice cream. Ice cream is a delicate, frozen mix of milk, cream, sugar, flavorings, and, somesituations, eggs. Philadelphia-layout ice cream incorporates no eggs, despite the fact that French-style and design ice cream features egg yolks.The eggs insert richness and support create a smoother material due to the fact of the emulsifying houses of the yolks. Ice milk is together with ice cream, however with a reduced butterfat articles or blog posts. Frozen yogurt consists of yogurt in addition to the pure elements for ice cream or ice milk.
10. Then, sherbet. Sherbets and ices are created to fruit juices, water, and sugar. American sherbets frequently incorporate milk or cream and, at times, egg whites.The egg whites make improvements to smoothness and volume. Ices, far too named water ices, incorporate simply fruit juice, water, sugar, and, from time to time, egg whites.They do not incorporate milk products and solutions.The French term sorbet (sor bay) is once in a while utilised for Those goods. Granité (grah nee tay) is a coarse, crystalline ice generated with no egg white.
11. Finally, even now-frozen dessert. Ice cream and sherbet are churn-frozen, indicating that they are merged regularly even though staying frozen. If they were being not churned, they would freeze into potent blocks of ice.The churning retains the ice crystals minimal and involves air into the ice cream. Frozen soufflés and frozen mousses are built including chilled mousses and bavarians�?\"that is, whipped cream, overwhelmed egg whites, or equally are folded within to Deliver them lightness.This makes it possible for them to be even now-frozen in an everyday freezer.
Recipe note: This combination could on top of that be employed as a filling for cakes, pastries, and baked meringues. For a more, Pretty alternative chocolate mousse recipe, check out the big difference soon after the recipe for Chocolate Chiffon prior in this part.","url":"https://recipe.bluelayer.org/recipe/4931/chocolate-mousse"},{"id":"4926","title":"Vanilla Pastry cream","ingredients":"- 8 oz (250 g) Sugar
- 2 qt (2 L) Milk
- 8 Egg yolks
- 4 Complete eggs
- 5 oz (150 g) Cornstarch
- 8 oz (250 g) Sugar
- 4 oz (125 g) Butter
- 1 fl oz (30 mL) Vanilla","directions":"1. First, in a large saucepan or trunnion kettle, dissolve the sugar inside the milk and provide simply to a boil.
2. Next, with a whip, overcome the egg yolks and full eggs in a stainless-metallic bowl.
3. Then, sift the starch and sugar into the eggs. beat with the whip right until properly comfortable.
4. Then, mood the egg combination via slowly and gradually beating in the very hot milk inside a skinny circulation.
5. Then, return the blend to the heat and bring to a boil, stirring continuously.
6. Then, any time the blend arrives to a boil and thickens, remove against the warm.
7. Then, stir in the butter and vanilla. Combine until finally the butter is melted and completely put together in.
8. Then, pour into a contemporary, sanitized resort pan or other shallow pan. Grime frivolously with sugar and address with waxed paper to preserve a crust to forming. Awesome and chill as abruptly as likely.
9. Finally, for filling pastries these types of as éclairs and napoleons, whip the chilled pasconsider cream right until delicate right before getting.","url":"https://recipe.bluelayer.org/recipe/4926/vanilla-pastry-cream"},{"id":"4924","title":"Apple Crisp","ingredients":"- 8 lb EP (4 kg EP) Apples, peeled and sliced
- 4 oz (125 g) Granulated sugar
- 2 fl oz (60 mL) Lemon juice
- 1 lb (500 g) Butter
- 1 lb 8 oz (750 g) Brown sugar
- 2 tsp (10 mL) Cinnamon
- 1 lb 8 oz (750 g) Pastry flour","directions":"1. First, throw the apple carefully with the granulated sugar and lemon juice.
2. Next, spread the apples flippantly in a baking pan measuring 12 x 20 inside.(30 x 50 cm) (see observe).
3. Then, rub the butter, brown sugar, cinnamon, and flour with each other till very well put together and crumbly.
4. Then, sprinkle lightly above the apples.
5. Finally, bake at 350°F (175°C)for about 45 minutes, till the final is browned and the apples are smooth.","url":"https://recipe.bluelayer.org/recipe/4924/apple-crisp"},{"id":"4922","title":"Fruit Cobbler","ingredients":"- 12�?\"15 lb (5.5�?\"7 kg) Fruit pie filling (apple, cherry, blueberry, peach, and so on.)
- 2 lb (1 kg) Flaky pie pastry","directions":"1. First, stage fruit filling in a baking pan measuring 12 x 20 in. (30 x 50 cm) (see be aware).
2. Next, roll out the pastry in a rectangle to healthy the supreme of the baking pan. Space the pastry on the filling and seal the benefit to the side of the pan. Pierce reduced holes in the pastry to enable steam to escape.
3. Finally, bake at 425°F for about 30 minutes, till the top is browned.","url":"https://recipe.bluelayer.org/recipe/4922/fruit-cobbler"},{"id":"4920","title":"Pumpkin Pie Filling","ingredients":"- 1 lb 101�\"2 oz (750 g) Pumpkin purée, 1 No. 21�\"2 can
- 1 oz (30 g) Pastry flour
- 2 tsp (10 mL) Cinnamon
- 1�\"4 tsp (1 mL) Nutmeg
- 1�\"4 tsp (1 mL) Floor ginger
- 1�\"8 tsp (0.5 mL) Floor cloves
- 5�\"8 tsp (3 mL) Salt
- 10 oz (290 g) Brown sugar
- 10 oz (300 g) Eggs
- 2 oz (60 g) Corn syrup or 50 % corn syrup and 50 percent molasses
- 1 pt 4 oz (600 mL) Milk
- V (A) R I A T I O N S sweet Potato Pie Filling Choice canned sweet potatoes, exhausted and puréed, for the pumpkin. Squash Pie Filling Alternative puréed squash for the pumpkin.","directions":"1. First, place pumpkin purée in the bowl of a mixer equipped with a whip attachment.
2. Next, sift jointly the flour, spices, and salt.
3. Then, increase the flour blend and sugar to the pumpkin. Blend at second rate till tender and effectively combined.
4. Then, include the eggs and incorporate in. Scrape down the facets of the bowl.
5. Then, switch the gadget to reduced rate. slowly pour in the syrupmolasses combination, then the milk. Combine until lightly merged.
6. Finally, fill the pie shells.","url":"https://recipe.bluelayer.org/recipe/4920/pumpkin-pie-filling"},{"id":"4903","title":"Almond Filling","ingredients":"- 1 lb (500 g) Almond paste
- 1 lb (500 g) Sugar
- 8 oz (250 g) Butter and/or shortening
- 4 oz (125 g) Pastry or cake flour
- 4 oz (125 g) Eggs","directions":"1. First, with paddle attachment, incorporate almond paste and sugar at lower pace right until flippantly combined.
2. Next, combine within weight and flour until comfortable.
3. Finally, battle in eggs, a minor at a season, until finally tender.","url":"https://recipe.bluelayer.org/recipe/4903/almond-filling"},{"id":"4887","title":"Pâté Pastry (Pâte à Pâté)","ingredients":"- 1 lb (500 g) Flour
- 4 oz (125 g) Butter
- 31�\"2 oz (100 g) Lard
- 1 Eggs
- 3 fl oz (100 mL) Water, cold
- 11�\"4 tsp (7 mL) Salt","directions":"1. First, position the flour in a significant blending bowl. Include the butter and lard. Rub them inside until no lumps of weight continue being.
2. Next, overcome the eggs with the water and salt until the salt is dissolved.
3. Then, include the liquid to the flour mix. Combination carefully until it is comprehensively absorbed.
4. Then, acquire the dough into a ball. on a perform seem, knead the dough for a number of minutes till it is tender.
5. Finally, house the dough in a pan and address with plastic motion picture. Refrigerate till demanded, or at minimum 4 hours.","url":"https://recipe.bluelayer.org/recipe/4887/p-t-pastry-p-te-p-t"},{"id":"4865","title":"Buckwheat Pancakes","ingredients":"- 6 oz (180 g) Buckwheat flour
- 8 oz (240 g) Pastry flour or all-explanation flour
- 4 tsp (20 mL) Baking powder
- 1 tsp (5 mL) Salt
- 4 Egg yolks, overwhelmed
- 2 pt (1 L) Milk
- 4 oz (120 g) Melted butter
- 5 fl oz (150 mL) Honey
- 4 Egg whites","directions":"1. First, sift alongside one another the flours, baking powder, and salt.
2. Next, incorporate jointly the egg yolks, milk, melted butter, and honey.
3. Then, insert the liquid substances to the dry components. mix simply just right until the dry elements are carefully moistened. Do not overmix.
4. Then, whip the egg whites until they style delicate peaks.
5. Finally, fold the egg whites into the batter.","url":"https://recipe.bluelayer.org/recipe/4865/buckwheat-pancakes"},{"id":"4864","title":"Waffles","ingredients":"- 1 lb 4 oz (625g) Pastry flour or all-cause flour
- 1 tsp (5 mL) Salt
- 2 tbsp (30 mL) Baking powder
- 6 Egg yolks, overwhelmed
- 11�\"2 pt (750 mL) Milk
- 8 fl oz (250 mL) Melted butter or oil
- 6 Egg whites
- 2 oz (60 g) Sugar","directions":"1. First, sift jointly the flour, salt, and baking powder.
2. Next, combination with each other the egg yolks, milk, and butter or oil.
3. Then, include the liquid elements to the dry components. Merge accurately right until the dry elements are very carefully moistened. Do not overmix.
4. Then, whip the egg whites until they kind tender peaks. Insert the sugar and whip until rigid peaks style.
5. Then, fold the egg whites into the batter.
6. Then, pour sufficient batter on to a evenly greased, preheated waffle iron to nearly cover the appear with a skinny layer. End the iron.
7. Then, cook waffles until indicator gentle usually means they are carried out or until steam is no for a longer period emitted.
8. Finally, remove from the iron and provide.","url":"https://recipe.bluelayer.org/recipe/4864/waffles"},{"id":"4863","title":"Buttermilk Pancakes","ingredients":"- 1 lb (500 g) Pastry flour or all-motive flour
- 2 oz (60 g) Sugar
- 1 tsp (5 mL) Salt
- 1 tbsp (15 mL) Baking powder
- 11�\"2 tsp (7 mL) Baking soda
- 4 Eggs, crushed
- 1 qt (1 L) Buttermilk
- 4 fl oz (125 mL) Melted butter or oil","directions":"1. First, sift collectively the flour, sugar, salt, baking powder, and baking soda.
2. Next, incorporate collectively the overwhelmed eggs, buttermilk, and butter or oil.
3. Finally, increase the liquid substances to the dry elements. Combine specifically until finally the dry elements are appropriately moistened. Do not overmix. (Take note: Buttermilk will make a thick batter. Slim with a minimal skim milk or water if the batter appears to be also thick.).","url":"https://recipe.bluelayer.org/recipe/4863/buttermilk-pancakes"},{"id":"4862","title":"Quiche au Fromage (Cheese Tart)","ingredients":"- 16 1�\"4 of tart
- 2 lb (900 g) Mealy Pie Dough
- 1 lb (450 g) Swiss or Gruyère cheese, grated
- 12 Eggs, crushed
- 1 pt (500 mL) heavy cream
- 2 pt (950 mL) Milk
- 2 tsp (10 mL) Salt
- 1�\"4 tsp (1 mL) White pepper
- 1�\"8 tsp (0.5 mL) Nutmeg","directions":"1. First, scale the dough into 4 areas, 8 oz (225 g) every.
2. Next, roll the dough into 4 circles, 1�\"8 within. (3 mm) thick.
3. Then, in good shape the dough into 4 8-in. (20-cm) pie pans or tart pans.
4. Then, preserve the pie shells in the fridge till expected (check out observe).
5. Then, sprinkle 4 oz (110 g) cheese into the bottom of every tart shell.
6. Then, beat collectively the eggs, cream, milk, and seasonings. Pour into the tart shells.
7. Then, place the tarts in a 375°F (190°C) oven on the bottom shelf or, if making use of a deck oven, right on the deck.
8. Then, bake until the filling is established, over 20�?\"30 minutes.
9. Finally, provide sizzling or cold. Slash into wedges of preferred dimension.
Recipe note: Pastry shells may possibly be partly baked ahead of filling if raw bottoms are likely to be a condition. This is once in a while the situation if you are working with vibrant aluminum pie pans or if the bottom heat of the oven isn�?Tt highly effective adequate. View site 950 for course of action.","url":"https://recipe.bluelayer.org/recipe/4862/quiche-au-fromage-cheese-tart"},{"id":"4851","title":"Miniature Gougère Puffs","ingredients":"- 21�\"2 lb (1.1 kg) �?clair paste
- 8 oz (225 g) Gruyère cheese, grated as essential as essential Egg clean","directions":"1. First, combination with each other the éclair paste and the cheese.
2. Next, utilizing a pastry bag with a minor, simple idea, pipe low mounds of about 1 tbsp (15 mL) just about every on to sheet pans included with parchment. Check out for pointers on creating small cream puff shells or profiteroles, which is primarily what All those are.
3. Then, bake at 400°F (200°C) till puffed and brown, about 20�?\"30 minutes.
4. Then, deliver a small slit in the side of every single to allow for steam to escape. Put the puffs in a sizzling oven right until they are dry.
5. Finally, provide hot or at space temperature.","url":"https://recipe.bluelayer.org/recipe/4851/miniature-goug-re-puffs"},{"id":"4850","title":"Deviled Eggs","ingredients":"- 25 Complicated-cooked eggs
- 1�\"2 pt (250 mL) Mayonnaise
- 1 fl oz (30 mL) Lemon juice or vinegar
- 1 tsp (5 mL) Dry mustard
- 1 tsp (5 mL) Worcestershire sauce to taste Salt
- to taste White pepper
- to taste Cayenne
- as needed Diverse garnish, these types of as: Chopped parsley Little dill sprigs Capers Diced pimiento Sliced loaded olives Paprika Purple or black caviar","directions":"1. First, halve the eggs lengthwise and remove the yolks.
2. Next, mash the yolks or strain them in the course of a sieve.
3. Then, incorporate the getting elements (unless the garnish) and incorporate to a gentle paste.
4. Then, applying a pastry bag with a star idea, fill the egg white halves.
5. Finally, utilizing a wide variety of garnishes, enhance the top of each individual egg.","url":"https://recipe.bluelayer.org/recipe/4850/deviled-eggs"},{"id":"4656","title":"Cardamom Coffee Cakes","ingredients":"1 1/2 cups milk
1 packet cake yeast
3/4 cup sugar
6 1/4 cups sifted all-purpose flour
1/2 cup butter
1/4 teaspoon salt
3 egg yolks
1 teaspoon cardamom
Topping: 2 tablespoons milk, 6 tablespoons sugar","directions":"Scald milk and cool to lukewarm. Crumble yeast into a bowl, add 1 teaspoon sugar and lukewarm milk. Beat in 3 cups of flour; beat until smooth. Cover well and let rise until light and double in bulk, 1-1 1/2 hours. Add softened butter, remaining sugar, salt, egg yolks, cardamom, and 3 cups flour. Mix well. Place remaining 1/4 cup of flour on a board or pastry cloth for kneading. Turn out dough and knead until soft and elastic. Place in a greased bowl. Cover well. Set aside to rise until double, 1 to 1 1/2 hours. Cut risen dough in half for 2 coffee cakes (braids). Cut each half into 3 sections. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid, and pinch the other ends together. Place braid on a cookie sheet. Make the second braid and place on a cookie sheet. Let braids rise until double, about 45 minutes. For topping, brush each braid with 1 tablespoon milk and sprinkle with 3 tablespoons sugar. Bake in a moderate oven (375","url":"https://recipe.bluelayer.org/recipe/4656/cardamom-coffee-cakes"},{"id":"4650","title":"Apple Crunch Muffins","ingredients":"1 1/2 cups sifted unbleached flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup vegetable shortening
1 large egg, slightly beaten
1/2 cup milk
1 cup tart apples, washed, cored, and shredded (unpeeled)
Nut Crunch Topping (1/4 cup packed brown sugar, 1/4 cup chopped pecans, 1/2 teaspoon ground cinnamon)","directions":"Sift together flour, sugar, baking powder, salt, and cinnamon into a mixing bowl. Cut in shortening with a pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredients all at once, stirring only enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3 full. Sprinkle with nut crunch topping. Bake in a 375","url":"https://recipe.bluelayer.org/recipe/4650/apple-crunch-muffins"},{"id":"4597","title":"Cheddar Fans","ingredients":"5 oz sharp cheddar cheese, grated
2 cups sifted unbleached flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter or shortening
1/2 cup milk
Softened butter
Melted butter","directions":"Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl if not already grated. Sift the flour, baking powder, and salt into a bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal. Make a well in the center and add the milk all at once. Stir with a fork until the dough forms a ball. Gently shape the dough into a ball and place on a lightly floured surface. Knead lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with softened butter. Sprinkle 4 strips with the grated cheddar cheese, stack them on top of each other, and top with the 5th strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with melted butter. Bake at 450","url":"https://recipe.bluelayer.org/recipe/4597/cheddar-fans"},{"id":"4456","title":"Chicken Cordon Bleu Calzones","ingredients":"4 boneless skinless chicken breasts (1 pound), 1 cup sliced fresh mushrooms, 1/2 medium onion (chopped), 3 tablespoons cornstarch, 1 1/4 cups milk, 1 tablespoon fresh basil or 1 teaspoon dried basil, 1 teaspoon salt, 1/4 teaspoon pepper, 1 (17 1/2 ounce) package frozen puff pastry (thawed), 8 thin slices deli ham, 4 slices Provolone cheese","directions":"Place chicken in a greased 2-quart dish, cover with water. Cover and bake at 350 degrees F for 30 minutes or until juices run clear. Meanwhile in skillet, saute mushrooms and onion in butter until tender. Blend cornstarch and milk until smooth, stir into skillet mixture. Add basil and seasonings. Bring to a boil, cook and stir for 2 minutes until thickened. Drain chicken. Slice pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom blend, 2 ham slices and one cheese slice. Fold pastry about fillings and seal edges. Place on a greased baking sheet. Brush tops with milk if preferred. Bake at 400 degrees for 15-20 minutes or until puffed and golden. Serves 4.","url":"https://recipe.bluelayer.org/recipe/4456/chicken-cordon-bleu-calzones"},{"id":"3809","title":"APPLE PIE (NO SUGAR)","ingredients":"4 c. apple 1/2 c. frozen apple juice target, undiluted 2 tsp. tapioca or cornstarch 1/2 to 1 tsp. cinnamon Mixture apples and all ingredients until effectively included; pour into pastry shell and top with pastry. Bake at 425 stages for 40 to 45 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3809/apple-pie-no-sugar"},{"id":"3808","title":"SUGAR-FREE APPLE PIE","ingredients":"4 c. sliced peeled apples 1/2 c. undiluted frozen apple juice emphasis 1 1/2 to 2 tsp. tapioca, cornstarch or flour 1/2 tsp. lemon juice (optional) 1/2 to 1 tsp. cinnamon, nutmeg or apple pie spice Divide pastry into 2 ingredients and roll skinny to suit an 8 or 9-inch plate. Mounted apart. Blend apples, apple juice concentration, thickener and spice and stir until apples are properly included. add lemon juice, if preferred, to retain apples lighter-coloured. Flavor 1 piece of apple to verify the spice. Pour into the pastry-protected pie pan and final with the instant crust or pastry strips. Seal the edges and reduce slits in the best crust to make it possible for steam to escape. Bake at 425 concentrations for 40-45 minutes until golden brown. serve very hot or chilly. Observe: Apples consist of some organic and natural pectin, still a small total of thickener is important to maintain the sweet concentration of the apples for an even style.","directions":"","url":"https://recipe.bluelayer.org/recipe/3808/sugar-free-apple-pie"},{"id":"3727","title":"DIABETIC APPLE PIE","ingredients":"Pastry for 8 inch 2 crust pie 6 c. sliced tart apples 3/4 tsp. cinnamon or nutmeg 1 (12 oz.) can frozen Seneca apple juice 2 tbsp. cornstarch Warm oven to 425 concentrations. Put apples in pastry coated pan. Warm juice, cornstarch and spice (optional). Enable it boil until obvious. Pour above apples. Address with final crust. Bake 50 to 60 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3727/diabetic-apple-pie"},{"id":"2876","title":"Carrot Cake","ingredients":"· 1 20-ounce can beaten pineapple · 2 cups complete-wheat pastry flour · 2 teaspoons baking soda · 1/2 teaspoon salt · 2 teaspoons ground cinnamon · 3 large eggs · 1 1/2 cups granulated sugar · 3/4 cup nonfat buttermilk · 1/2 cup canola oil · 1 teaspoon vanilla extract · 2 cups grated carrots, (4-6 medium) · 1/4 cup unsweetened flaked coconut · 1/2 cup chopped walnuts, toasted FROSTING · 12 ounces lessened-bodyweight product cheese, softened · 1/2 cup confectioners’ sugar, sifted · 1 1/2 teaspoons vanilla extract · 2 tablespoons coconut chips, or flaked coconut, toasted Planning 1. To plan cake: Preheat oven to 350°F. Coat a 9-through-13-inch baking pan with cooking spray. 2. Drain pineapple in a sieve established above a bowl, urgent on the solids. Guide the drained pineapple and 1/4 cup of the juice. 3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a higher bowl until put together. Stir in pineapple, carrots and 1/4 cup coconut. add the dry ingredients and mixture with a rubber spatula just until put together. Stir in the ridiculous. Scrape the batter into the composed pan, spreading frivolously. 4. Bake the cake until the best springs back again any time touched flippantly and a skewer inserted in the middle arrives out fresh, 40 to 45 minutes. Allow for great totally on a cord rack. 5. To plan frosting and conclusion cake: Fight product cheese, confectioners’ sugar and Vanilla in a blending bowl with an electric powered mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.","directions":"","url":"https://recipe.bluelayer.org/recipe/2876/carrot-cake"},{"id":"2651","title":"Blueberry Bursting Espresso Cake","ingredients":"Ingredients · Cooking spray · 1 cup all-motive flour · 1 cup full-wheat pastry flour or month-to-month entire-wheat flour · 1 teaspoon baking soda · 1/2 teaspoon salt · 3 tablespoons sugar · 1/2 teaspoon ground cinnamon · 1/2 cup chopped walnuts · 1/2 cup packed brown sugar · 2 tablespoons butter, at room temperature · 2 tablespoons canola oil · 2 large eggs · 1 teaspoon vanilla extract · 1 cup undeniable nonfat yogurt · 1 cup fresh blueberries, or frozen and thawed Preparing 1. Preheat oven to 350 concentrations F. Spray an 8-inch sq. cake pan with cooking spray. 2. Whisk alongside one another the all-rationale and entire-wheat flours, the baking soda and salt. in a reduced bowl, stir alongside one another the granulated sugar, cinnamon and walnuts. in a large bowl, battle the brown sugar, butter and oil right up until fluffy. If crucial, employ the service of the again of a spoon to thrust out any lumps in the brown sugar. Battle in the eggs, 1 at a year, overcoming until totally blended. Combat in the vanilla and yogurt. 3. Add the flour blend inside 2 batches, stirring right up until simply merged. 4. Spread fifty percent of the batter into the published pan. Sprinkle 50 percent of the nut blend about the batter and top with the blueberries, carefully urgent them into the batter. Spoon the loosen up of the batter into the pan, smoothing the best. Sprinkle the remaining nut mixture over the cake, urgent carefully. Bake till a picket toothpick inserted in middle arrives out new, about 30 to 35 minutes. Allow for great a little and then unmold and permit to great comprehensively on a cooling rack. Reduce the cake into 2-inch squares.","directions":"","url":"https://recipe.bluelayer.org/recipe/2651/blueberry-bursting-espresso-cake"},{"id":"2493","title":"LEMON-HONEY FLAN","ingredients":"Dough for a one 11-inch (28-cm) tart crust, chilled Zest of 1 medium to higher lemon, peeled or grated, without sour white pith 2 cups (500 ml) hefty product ⅓ cup (100 gr) honey 3 egg yolks as well as 2 complete eggs ⅓ cup (75 ml) recently squeezed juice in opposition to the lemon A pinch of salt Warm the oven to 350° F (175° C). Butter an 11-inch (28-cm) tart mould with a detachable backside, for straightforward unmolding, or use a easy flan ring preset on a baking sheet. Roll out and match the dough to the mould or ring, protect it with plastic, and chill it carefully in the fridge. Bake the pastry “blind”, till it is cooked for the duration of totally. Though the crust is baking, deliver the lemon zest and product to a simmer in a minor pan, then get it in opposition to the heat. in a bowl, stir the honey with the 3 egg yolks, then stir in the entire eggs. Stir in the product and lemon zest, whose heat will soften any remaining honey crystals. Stir in the lemon juice and salt. Skim to remove any air bubbles. Pour the custard mixture during a strainer into the scorching baked tart shell, filling it up to ⅛ inch (3 mm) to the top of the pastry. Preserving the tart diligently place, return it to the oven, however at 350° F (175° C). Bake until the custard is only established (it jiggles marginally every time jarred nonetheless is no more time liquid, until possibly a tiny circle in the rather middle) — about 30 minutes. Unmold the tart or remove the ring, and awesome it on a rack. Serves 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/2493/lemon-honey-flan"},{"id":"2490","title":"PEAR TART","ingredients":"Flaky pastry to line a 10-inch (25-cm) tart mildew 4 pears, weighing entirely somewhere around 2¼ bodyweight (1 kg) 1 cup (210 gr) sugar ⅜ cup (50 gr) all-motive flour 3 large eggs A superior pinch of salt 2 tablespoons Cognac or 1 teaspoon vanilla extract ¾ cup (175 gr) unsalted butter, melted Warm the oven to 400° F (200° C). Line a 10-inch (25-cm) tart mould, or a flan ring fixed on a baking sheet, with the pastry. Peel the pears, slash them smartly in 50 percent, and remove the stems and cores. One at a season, level just about every 50 percent lower-aspect down, and lower throughout it with a small, sharp knife to create ⅛-inch (3-mm) slices, preserving the pear condition intact. Shift each pear 50 percent, keeping the slices jointly, to the pastry, as a result that 7 halves, slender finishes inside, radiate in opposition to the heart. Suggestion them, consequently the slices slant outward versus the heart. (Unless of course the pears are Really very little, you will contain 50 percent a pear still left over to consume on your own.) Whisk the sugar, flour, eggs, salt, and Cognac or vanilla to a comfortable batter; whisk in the melted butter. Pour the batter about the pears. Bake for 1 hour (any limited period of time challenges leaving the backside crust undercooked). If you contain baked the tart in a ring or a mildew with a detachable backside, unmold it and great it on a rack, to continue to keep the backside crisp. Simplest helped heat. Serves 6 to 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/2490/pear-tart"},{"id":"2489","title":"Espresso TART","ingredients":"FLAKY PASTRY 1½ cups (200 gr) all-rationale flour 1 tablespoon sugar ⅛ teaspoon salt 11 tablespoons (160 gr) chilly unsalted butter, reduce in ¼-inch (6-mm) cube 5 tablespoons (75 ml) chilly water FILLING ½ cup (100 gr) sugar 2 large eggs ¾ cup (175 ml) exceptionally powerful espresso, recently generated with recently roasted beans to a light roast 1¼ cups (300 ml) hefty product To deliver the pastry: With your arms, in a heavy bowl, mix the flour, sugar, and salt. With your hands, effort and hard work the butter into the dough until you add a texture together with coarse semolina merged with about pea-sized ingredients of butter. Sprinkle the water on top, and flippantly mixture it in with a fork, lifting and turning. Or in a foodstuff processor, add the flour, salt, and sugar to the bowl of a foods processor and pulse to add. Then add the butter and pulse simply until the more large ingredients are about pea sized. Sprinkle on the water, and then pulse the moment or two times. On the counter, drive the dough into a ball (a pastry scraper is easy for bringing it collectively). Wrap it in plastic and chill it comprehensively. Roll it out on a frivolously floured counter to regarding 6 by way of 12 inches (15 via 30 cm) and fold it to create a few levels. Chill yet again, and roll and fold; chill a 3rd year, and roll and fold. Roll the dough to taste a 12-to-13-inch (32-to-34-cm) circle, move it to the mildew, add it with plastic, and yet again chill it carefully. To deliver the tart: Warm the oven to 350° F (175° C). Roll out the pastry and healthy it to an 11-inch (28-cm), shallow metallic tart mould with a detachable backside. Deal with the dough with plastic and chill it extensively in the fridge. Prick the backside all around with a fork. Bake the crust “blind,” as stated in the observe around, till it’s entirely cooked and setting up to flip golden, 20 to 25 minutes, eliminating the parchment and weights through the closing 5 to 10 minutes of baking. In the meantime, in a little large-bottomed steel pan around medium warm, soften the sugar in ¼ cup (50 ml) of water, and cook it, with out stirring, to a dim caramel — only beyond the place exactly where a faint wisp of smoke appears to be like. Acquire the pan versus the heat, add ½ cup (100 ml) of water water — beware of hazardous spattering! — and, returning the pan to medium warm, stir to sort a delicate sauce. Preset the caramel apart. Whisk jointly the eggs, espresso, and product in a bowl, and then whisk in the caramel. Anytime the pastry shell is carried out, acquire it against the oven, quickly pour the custard mixture into it, and return it to the oven. Commence baking till the custard is simply established, around 20 minutes. Remove the tart to the mildew and awesome on a rack. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2489/espresso-tart"},{"id":"2485","title":"WALNUT TART","ingredients":"Dough for one 10- to 11-inch (25- to 28-cm) layer of flaky pastry, chilled 2½ cups (250 gr) shelled walnuts A huge pinch of salt ¾ cup (250 ml) honey, warmed in advance of measuring, if vital, as a result it will stream, through ecosystem the full jar in warm water 1 tablespoon prosperous sherry, this sort of as Amontillado 1 teaspoon vanilla extract 3 tablespoons (45 gr) unsalted butter, melted 2 large eggs ¾ cup (45 gr) dried currants Roll out the chilly pastry and match it to a 10- to 11-inch (25- to 28-cm) shallow metallic tart mildew with a detachable backside. Address it with plastic and maintain it chilled in the fridge. Bake the walnuts at 325° F (165° C) for 10 minutes, wrap them in a kitchen area towel, and vigorously rub them, in the towel, to remove the skins (some will continue being). Enhance the oven temperature to 375° F (200° C). Chop the ridiculous coarsely. add appropriately with the remaining ingredients and spread the blend over the pastry, which will be simply partially loaded. Bake until the nut mix is swollen and effectively browned, regarding 20 minutes. Neat for 10 minutes on a rack right before unmolding. Great Even though sizzling. Can make one 10- to 11-inch (25- to 28-cm) tart.","directions":"","url":"https://recipe.bluelayer.org/recipe/2485/walnut-tart"},{"id":"2482","title":"UNSWEETENED APPLE PIE WITH MAPLE SAUCE","ingredients":"2 fat (1 kg) tart apples, peeled, cored, and sliced Butter or lard for greasing the pie plate Flaky pastry to line a 10-inch (25-cm) tart mildew 1 cup (250 ml) maple syrup 2 egg whites at house temperature A bodyweight pinch of product of tartar, if you Use a noncopper bowl Heat the oven to 375° F (190° C). Prepare the sliced apples in a greased 10-inch (25-cm) steel or ceramic pie plate, deep adequate that the fruit doesn’t boil around. Roll out the chilly pastry and deal with the apples with it, trimming and forming a awesome benefit, urgent to seal it to the pan, and chopping slits for steam. Bake until the apples are gentle and the crust is brown, about 40 minutes. About medium-higher heat, boil the syrup — which will foam up, as a result seek the services of a larger sized pan than you may perhaps consider you will need — until it types a great thread anytime poured in opposition to a spoon, relating to 10 minutes. Instantaneously get the pot in opposition to the flame and retain it scorching around the stove. Whisk the egg whites until they only style rigid peaks, possibly in a copper bowl recently cleaned with lemon juice or vinegar and salt, rinsed, and dried (or in a noncopper bowl, including the product of tartar). Then add the syrup in a skinny move even though proceeding to fight. Although the syrup is thoroughly provided, the meringue sauce will be thick still flowing. serve it with the heat pie. Tends to make 1 pie and a whole lot of sauce.","directions":"","url":"https://recipe.bluelayer.org/recipe/2482/unsweetened-apple-pie-with-maple-sauce"},{"id":"2481","title":"BRIOCHE PLUM TART","ingredients":"BRIOCHE DOUGH 2 cups (250 gr) unbleached all-rationale flour ½ teaspoon (2 gr) prompt yeast 2 tablespoons sugar 3 tablespoons very hot water 3 huge eggs at house temperature ½ teaspoon salt 9 tablespoons (125 gr) unsalted butter at room temperature 1 egg yolk merged with 1 teaspoon water 1 to 1¼ fat (500 gr) plums Sugar 1 cup (250 ml) heavy cream ¼ teaspoon vanilla extract To deliver the brioche dough: in a large bowl, mixture a large handful of the flour with the yeast, 1 tablespoon of the sugar, the water, and 1 egg. add and make it possible for the yeast 30 minutes or further more to bubble. Then add the remaining flour and sugar, the salt, and the other 2 eggs, and mixture the sticky mix with your hand in the bowl until the ingredients are absolutely bundled. add the delicate butter, and squeeze and stir with a scorching hand to absolutely mixture it. Or in a food items processor, add a high handful of the flour with the yeast, 1 tablespoon of the sugar, the water, and 1 egg; pulse, scrape the facets, and pulse back. Be reluctant 30 minutes or extra for the yeast to bubble. Then add the take it easy of the flour and sugar, the being eggs, and the salt, and procedure for 25 seconds. add the butter and technique to add things like it entirely. A stand mixer with a dough hook moreover performs very well; with that, add the butter bit by bit, in ingredients. The moment the dough is blended, go it to a large bowl, and go away it to add bit by bit, included, in a amazing location — 50° to 70° F (10° to 21° C). Unless of course sizzling temperature unavoidably accelerates the fermentation, the dough need to add gradually about 10 to 12 several hours. Deflate it by way of urgent down with an open hand after it is made up of improved by means of 2 to 2½ periods, above halfway in the course of the increasing season. Enable it to boost as a lot once again, deflate once again, deal with tightly with plastic, and refrigerate. To gather the tart: Correctly butter an 11- to 12-inch (28- to 30-cm) metal tart mildew with a detachable backside. Convert the chilly brioche dough out on to a floured counter. Maintaining the best and backside surfaces of the dough very well dusted with flour, roll out it specifically broader than the mildew. Fold the dough in quarters on to alone, and move it to the mildew; open and prepare it, fitting the dough as a result the edges add a little bit up the aspects. Fold the edges in, if demanded, to deliver a border — a briefly unpleasant visual appeal will be hidden via afterwards escalating. Brush the pastry with the egg-yolk glaze. Have on’t permit it work down amongst the brioche and the pan or it could possibly glue them with each other. Halve and pit the plums and prepare them on top, reduce aspect up. Making use of a sieve, sprinkle sugar previously mentioned the dough and fruit. cover the tart with a much larger inverted bowl, and go away it in a heat issue to boost via about 2½ moments. (The plums’ juices could be drawn out to blend with the dough particularly down below to deliver a custardy intermediate layer in the baked tart.) Warm the oven to 375° F (190° C), and bake till the pastry is perfectly browned and begins to shrink to the pan — 20 to 25 minutes. Great quickly prior to unmolding on to a rack. serve the tart even now hot (I put it in to bake particularly just before the dinner starts off) with the product, whipped, flavored with vanilla, and sweetened to taste. Serves 6 to 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/2481/brioche-plum-tart"},{"id":"2411","title":"GOUGÈRE","ingredients":"Gruyère Puff Pastry ⅞ cup (200 ml) water ¼ cup (60 gr) unsalted butter ¼ teaspoon salt 1⅛ cups (150 gr) unbleached all-explanation flour 4 hefty eggs 3 ounces (85 g) Gruyère, coarsely grated, as well as even more for the ultimate Possibly milk or one egg yolk for glaze, optional Convey the water, butter, and salt to a boil in a saucepan. Remove the pan in opposition to the warm and add the flour all at the moment, stirring vigorously with a picket spoon right up until the dough detaches in opposition to the aspects of the pan and varieties a mass. Return the pan to medium warm and cook the dough, flattening it from the backside of the pan and turning it more than continually for 1 to 2 minutes, until a innovative haze of butter looks on the show up of the dough and a slim movie of dough chefs to the backside of the pan — use’t make it possible for it shade. Amazing the pan for couple of minutes off the heat. add the 4 eggs, one at a year, introducing just about every absolutely in advance of introducing the following. Stir in the 3 ounces of cheese. To deliver gougère in a ring, warm the oven to 375° F (190° C). Butter a baking sheet and, working with a few of tablespoons, prepare mounds of the dough to kind a constant 8-inch (20-cm) ring with a 2- to 3-inch (5- to 7-cm) opening in the middle. Soft the ultimate of the ring with the again of a soaked spoon, and brush with milk or with a glaze of the egg yolk crushed with 1 teaspoon of water. To deliver the gougère in petits choux, heat the oven to 400° F (200° C). Butter a baking sheet and on it mounted tiny mounds much ample aside to enable them to triple within dimension without having touching. Have on’t delicate their tops, yet do brush them with milk or the egg yolk–water glaze. Spread the remaining grated cheese above the seem of the gougère. Bake till deep golden, above 50 minutes for the ring and 25 for the petits choux at their large temperature (with such, start out monitoring after as very little as 15 minutes). If the gougère isn’t completely cooked and crisp, it may possibly collapse. Great the ring quickly on a rack, consequently the backside doesn’t melt in opposition to its private dampness, and serve scorching. The low balls are simplest consumed as before long as they’re neat more than enough to properly put in your mouth. Serves regarding 6 to 8 ahead of a evening meal or as the opening to it.","directions":"","url":"https://recipe.bluelayer.org/recipe/2411/goug-re"},{"id":"2045","title":"SCHIAFFONI Crammed WITH RICOTTA, ZUCCHINI, AND PROSCIUTTO","ingredients":"Schiaffoni ripieni di ricotta, zucchini, e prosciutto Deliver the pasta: Carry a huge pot of salted water to a boil. Cook the Pasta until 2 minutes ahead of the offer guidelines for al dente. Drain, rinse in chilly water, and drain back. Blend with a little bit of olive Oil to stay away from it versus sticking alongside one another. For the pasta Salt and freshly ground black pepper To taste 7 oz. (200 g) schiaffoni or rigatoni 3 tbsp. (40 ml) additional-virgin olive oil, Moreover far more for pasta 7 oz. (200 g) zucchini (about 1 medium), finely diced 14 oz. (400 g) clean ricotta cheese 3 1/2 oz. (100 g) prosciutto, Finely diced 3/4 cup additionally 2 1/2 tbsp. (90 g) Grated Parmigiano Reggiano cheese 1 tbsp. (15 g) unsalted butter, In addition even more for baking dish Heat the oven to 375°F (190°C). Heat the oil in a huge skillet More than large warm. Cook the zucchini till it is crisp-gentle. Allow for it Interesting, then mix it with the ricotta, prosciutto, and 2-thirds of The grated Parmigiano. Deliver the béchamel sauce: Soften the butter in a large-bottomed Pan. To deliver a roux, add the flour and whisk butter and flour Jointly for 3 to 4 minutes about small heat, right up until smooth. heat The milk in a individual pan, then add to the roux, pouring it in a Sluggish movement. Period with salt and nutmeg and move forward cooking, Whisking persistently, until the sauce is thick and creamy. If the Béchamel is far too thick, add a little bit of milk. If it is also slender, make it possible for it cook For a number of even more minutes. For the béchamel 2 1/2 tbsp. (35 g) unsalted butter 1⁄4 cup (30 g) all-cause flour Or Italian “00” flour 2 cups (500 ml) milk Ground nutmeg to taste Salt to taste Use a pastry bag to pipe the filling into the schiaffoni. Grease a 9- through 13-inch (23 by means of 33 cm) baking dish and spread béchamel Sauce around the backside and facets. Fill it with pasta and pour The getting béchamel on final. Sprinkle with the remaining Parmigiano and a several slivers of butter. Bake for about 10 minutes, or right up until the show up is golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2045/schiaffoni-crammed-with-ricotta-zucchini-and-prosciutto"},{"id":"1961","title":"Carrot Cake","ingredients":"Ingredients CAKE 1 20-ounce can crushed pineapple 2 cups full-wheat pastry flour 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 large eggs 1 1/2 cups granulated sugar 3/4 cup nonfat buttermilk 1/2 cup canola oil 1 teaspoon vanilla extract 2 cups grated carrots, (4-6 medium) 1/4 cup unsweetened flaked coconut 1/2 cup chopped walnuts, toasted FROSTING 12 ounces lowered-excess weight product cheese, softened 1/2 cup confectioners’ sugar, sifted 1 1/2 teaspoons vanilla extract 2 tablespoons coconut chips, or flaked coconut, toasted Planning 1. To plan cake: Preheat oven to 350°F. Coat a 9-via-13-inch baking pan with Cooking spray. 2. Drain pineapple in a sieve mounted over a bowl, urgent on the solids. E-book the worn out Pineapple and 1/4 cup of the juice. 3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, Buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl right up until put together. Stir in pineapple, carrots and 1/4 cup coconut. add the dry ingredients and blend with a Rubber spatula simply until mixed. Stir in the ridiculous. Scrape the batter into the published Pan, spreading lightly. 4. Bake the cake till the final springs again While touched evenly and a skewer inserted In the centre arrives out fresh, 40 to 45 minutes. Permit awesome extensively on a cord rack. 5. To plan frosting and conclusion cake: Combat product cheese, confectioners’ sugar and vanilla in a blending bowl with an electrical mixer till tender and creamy. Spread the Frosting above the cooled cake. Sprinkle with toasted coconut.","directions":"","url":"https://recipe.bluelayer.org/recipe/1961/carrot-cake"},{"id":"1957","title":"ANGEL WINGS","ingredients":"Chiacchiere 2 cups (250 g) all-cause flour 1/3 tsp. (1.5 g) baking powder Salt 1 large egg 1 1/2 tbsp. (25 g) unsalted butter, Melted and cooled 2 1/2 tbsp. (20 g) confectioners’ sugar, Additionally excess for dusting 1 tbsp. (15 ml) grappa 3 1/2 tbsp. (50 ml) milk 1 tsp. (5 ml) vanilla extract Zest of 1/2 lemon, grated Vegetable oil, for frying And for plastic wrap Sift collectively the flour, baking powder, and a pinch of salt into a large Bowl. In a further large bowl, whisk collectively the egg, butter, 2 1/2 desk- Spoons confectioners’ sugar, grappa, milk, vanilla, and lemon zest. Little by little add the flour mixture to the egg mix, kneading until the Dough is soft. Sort the dough into a ball, deal with with frivolously oiled Plastic wrap, and allow for it relax for at bare minimum 30 minutes. On a fresh effort and hard work show up (or utilizing a pasta system), roll the dough Out into skinny sheets, more than 1/8 inch (3 mm) thick. Slice the pastry into Rectangles or diamond designs with a pastry cutter. To come across the char- Acteristic wing form, deliver a few incisions lengthwise in each individual pastry Rectangle or diamond. Fold the higher corner of the rectangle (or the Higher corner of the diamond) and add it into the heart incision. Warm more than 1 inch (2.5 cm) of vegetable oil in a large pot until shim- Mering. Fry the dough for about 3 minutes and drain it on paper Towels. Grime with confectioners’ sugar just before serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1957/angel-wings"},{"id":"1797","title":"EDAMAME HUMMUS WITH CURRIED PITA CHIPS","ingredients":"FOR THE HUMMUS 4 cups (1 L) of frozen shelled edamame 1 cup (250 mL) of water 1 teaspoon (5 mL) of salt The zest and juice of 2 lemons 2 to 4 cloves of garlic ½ cup (125 mL) of tahini ¼ cup (60 mL) of your unbelievably simplest olive oil 1 teaspoon (5 mL) of your most loved sizzling sauce FOR THE PITA CHIPS 1 tablespoon (15 mL) of curry powder 2 tablespoons (30 mL) of Excellent olive oil 2 tablespoons (30 mL) of honey 4 or 5 pita breads Fantastic sea salt and a couple of turns of your pepper grinder Preheat your oven to 350°F (180°C). Flip on your convection lover if you add one and some tunes if you together with. For the hummus, pour the edamame, water and salt into a saucepan. Deliver to a sluggish, dependable simmer above medium-high heat; simmer until the edamame melt, 10 minutes max. Pour the functions into the bowl of your food items processor. add the lemon zest and juice, garlic, tahini, oil and scorching sauce. Pulse till efficiently and flippantly textured and brightly coloured. Set aside despite the fact that you change your interest to the pita chips. Evaluate the curry powder, then the oil and at some point the honey into a espresso cup. (The honey received’t adhere to the oiled measuring spoon.) Microwave precisely prolonged sufficient to soften the honey a little bit, 15 seconds or consequently. Stir alongside one another with a pastry brush. Brush properly and frivolously in excess of the ultimate of just about every pita. Sprinkle flippantly with salt and pepper. Stack the pitas, then lower the pile into 6 wedges. Spread the wedges in a one layer on a baking sheet. Bake until each and every and just about every one is golden brown, 15 minutes or as a result, probably 20 in a slower oven. Interesting carefully. Spoon the hummus into your nicest bowl, set up the chips about it, and serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1797/edamame-hummus-with-curried-pita-chips"},{"id":"1787","title":"Woman’S KISSES","ingredients":"Baci di dama 3/4 cup (100 g) roasted hazelnuts 1/4 cup (25 g) blanched almonds 1/2 cup furthermore 2 tbsp. (125 g) sugar 1/2 cup (125 g) unsalted butter, Softened at room temperature, As well as further more for baking sheet 1 cup (125 g) all-explanation flour, Moreover a lot more for dusting 3/8 cup (30 g) unsweetened cocoa Powder 3 1/2 oz. (100 g) dim chocolate In a blender or foodstuff processor, pulse the hazelnuts and almonds With the sugar until finely ground In a bowl, mix the hazelnut blend with the butter. In yet another bowl, sift with each other the flour and cocoa, then stir it into The butter blend just until provided. Wrap the mixture within plastic wrap and refrigerate for at bare minimum 30 minutes. Warm the oven to 325°F (160°C). On a fresh, flippantly floured perform seem, roll out the chilled mixture- Ture to a thickness of around 3/8 inch (1 cm). Slice out disks with Pastry rings 5/8 to 3/4 inch (1.5 to 2 cm) in diameter and condition Into balls. Prepare the balls on a flippantly buttered, floured (or parchment- Protected) baking sheet. Bake for 15 minutes. Enable awesome thoroughly, then move, rounded facet down, to a twine Rack. In the meantime, soften the chocolate in a heatproof bowl mounted about (not in) a pan of simmering water, or in the microwave. Allow for it Interesting right up until it commences to crystallize. Pour a minor on melted chocolate just about every of fifty percent the batch of cook- Ies. Area the flatter facet of an additional cookie on top of each individual and Let the woman’s kisses to preset for 30 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1787/woman-s-kisses"},{"id":"1784","title":"BAKED Filled Veggies","ingredients":"Verdure ripiene al forno 14 oz. (400 g) zucchini (above 2 large) 1 lb. (500 g) tomatoes (about 4 medium) 5 oz. (150 g) yellow bell peppers (around 2 very little) 3 1/2 tbsp. (50 ml) more-virgin Olive oil 1/4 lb. (100 g) ground beef Salt and freshly ground black pepper To taste 2 hefty eggs, frivolously crushed 1 3/4 oz. (50 g) Parmigiano Reggiano Cheese, grated (about 1/2 cup) 1 3/4 oz. (50 g) fresh new breadcrumbs (regarding 1/3 cup) Ground nutmeg Rinse the zucchini and slender off the finishes. in a medium pot equipped With a vegetable steamer, steam the zucchini until simply just gentle, About 8 minutes. Slice them lengthwise, seed them, and scrape Out the flesh with a teaspoon or melon baller. Chop the zucchini Pulp and mounted apart. In addition fastened apart the zucchini shells. Remove the stems to the tomatoes, lower off the tops, and Scoop out the pulp. Chop the tomato pulp and mounted apart the Tomato shells and the pulp. Halve the bell peppers, reducing the seeds and ribs. Heat fifty percent of the oil in a superior skillet, add the ground beef, and Sauté until browned. add the zucchini and the tomato pulp and Cook for a pair minutes to evaporate the additional liquid. Period With salt and pepper. Heat the oven to 350°F (175°C). Move the ground-beef Mix to a bowl and mounted apart to interesting. Anytime it is neat, add The eggs, 50 percent of the grated Parmigiano, and the breadcrumbs. Time with the salt and pepper and a pinch of nutmeg. Stir to Blend. Fill the zucchini and tomato shells with the ground-beef mix Utilizing a spoon or a pastry bag. Shift filled greens to a Greased baking sheet and sprinkle with the remaining Parmigiano And a get rid of of olive oil. Bake in the oven for about 30 minutes, or until golden-brown. Serve the baked loaded greens incredibly hot or chilly, as favored.","directions":"","url":"https://recipe.bluelayer.org/recipe/1784/baked-filled-veggies"},{"id":"1778","title":"State-Layout ARTICHOKE PIE","ingredients":"Torta rustica di carciofi Create the pastry dough: Put the flour on a fresh new operate seem. Slowly consist of the ricotta and the olive oil to taste a delicate Dough. Divide the dough in 50 percent and style into 2 balls. Fastened apart. For the pastry dough 7 oz. (200 g) all-motive flour (around 1 1/3 cups) 7 oz. (200 g) fresh ricotta cheese 1/3 cup moreover 1 1/2 tbsp. (100 ml) Far more-virgin olive oil For the filling 12 artichokes 1 tbsp. unsalted butter Salt and freshly ground black pepper 3 large eggs 1 3/4 oz. (50 g) Pecorino cheese, Grated 8 3/4 oz. (250 g) Parma ham 2 oz. (60 g) mozzarella cheese (about 2 minor) 3 oz. (100 g) Fontina cheese, Unbelievably thinly sliced Create the filling: Fresh artichokes via cutting at bare minimum 1/4 inch (5 mm) off the tops and bottoms and eliminating all the demanding Outer leaves. Minimize the artichokes inside fifty percent lengthwise and remove The chokes. Slice into slender slices and soak in a bowl of water with The lemon juice to protect against the artichokes against turning black. Remove any complicated inside fibers against the artichokes, and juli- Enne them. Sauté the artichokes in a heavy skillet over medium warm with the Butter and a pinch of salt and pepper for 10 minutes. Go the artichokes to a large bowl and mixture with the eggs And Pecorino. Cube the Parma ham and the mozzarella finely and add them to The artichoke mixture. Heat the oven to 400°F (200°C). Roll out the balls of pastry Dough into 8 rounds, 1/8 inch (3 mm) thick. Area one spherical of Dough on the backside of a 9-inch (23 cm) pie plate and Space The Fontina on ultimate. Spread the filling lightly above the Fontina. Stage the minute spherical of dough above the filling and pinch the Edges. Bake for over 45 minutes, or until the final of the pie is Golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/1778/state-layout-artichoke-pie"},{"id":"1775","title":"SAVORY PUMPKIN PIE","ingredients":"Torta salata di zucca Preparing season: 1 hour + 30 minutes cooking period 4 Servings Solution 1 lb. 11 oz. (750 g) pumpkin 2 large eggs 3/4 cup (80 g) grated Parmigiano Reggiano cheese 1/2 cup (125 ml) clean product Salt and freshly ground black pepper To taste Freshly grated nutmeg 11 oz. (300 g) puff pastry Warm the oven to 350°F (175°C). Clean the pumpkin, minimize it into Higher ingredients, and bake it in a huge baking pan for 30 minutes, or Until it is smooth. If it starts to about-brown, deal with it with alumi- Num foil. Make it possible for the pumpkin neat, then scrape out and discard the Seeds and filaments. Purée the pumpkin in a blender. Move it to a bowl and add The eggs, Parmigiano, and product. Period with salt, pepper, and a Dash of grated nutmeg. Warm the oven to 350°F (175°C). Roll out the puff pastry to 1/8 inch (3 mm) thick and shift to a pie pan. Employing your fin- Gers, spread the pastry into the corners and up the aspects of the Pan. Pour in the pumpkin mix and gentle the seem. Bake For 30 minutes, or right up until golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/1775/savory-pumpkin-pie"},{"id":"1735","title":"RICOTTA GNOCCHI WITH ARUGULA PESTO","ingredients":"Gnocchi di ricotta al pesto di rucola For the gnocchi 14 oz. (400 g) new ricotta cheese 1 cup (120 g) all-rationale flour Or Italian “00” flour 1 huge egg 1/3 cup additionally 1 tbsp. (40 g) grated Parmigiano Reggiano cheese Salt and freshly ground black pepper To taste Ground nutmeg to taste For the sauce 6 1/2 oz. (180 g) ripe tomatoes (regarding 1 heavy) 4 oz. (120 g) arugula 5 tbsp. (70 ml) further-virgin Olive oil (if possible to Liguria), Additionally further more for drizzling Salt to taste 1/2 clove garlic 1/4 oz. (10 g) full shelled almonds, Additionally chopped almonds for garnish 2 tbsp. (25 g) grated Parmigiano Reggiano cheese Create the gnocchi: Put the ricotta in a hefty bowl. Combine in the Flour, egg, and Parmigiano until it types a comfortable dough. Time With salt, pepper, and nutmeg. Go the dough to a fresh Effort and hard work appear and roll it out to 1/2 inch (1 cm) thick. Utilizing a Pastry wheel, minimize the dough into small diamond designs. Create the tomato sauce: Plan the tomatoes by generating an X-formed incision on the backside of each and every tomato and blanching Them in boiling water for 10 to 15 seconds. Mechanically dip the Tomatoes in ice water, then peel them, slash them into cubes, and Remove the seeds. Rinse and dry the arugula. Pulse it in a blender with the olive Oil, a pinch of salt, the garlic, and the complete almonds. add the Parmigiano, then the tomatoes, and pulse to mixture. Carry a large pot of salted water to a boil and cook the gnocchi Until they are al dente; drain, booking a pair tablespoons of Cooking water. Move the gnocchi to a bowl and throw with the Arugula pesto, incorporating a little bit of the cooking water and a drizzle of Olive oil to alter the thickness. Garnish with chopped almonds, if most popular.","directions":"","url":"https://recipe.bluelayer.org/recipe/1735/ricotta-gnocchi-with-arugula-pesto"},{"id":"1724","title":"FRIED Crammed SQUASH BLOSSOMS","ingredients":"Fiori di zucca ripieni fritti Approach Fresh the squash blossoms and remove the pistils, getting cautious Not to tear the petals. 12 squash blossoms 6 oz. (180 g) zucchini (regarding 1 medium), slice into slender strips Salt and freshly ground black pepper To taste 3 tbsp. (40 ml) more-virgin olive oil, In addition even further for frying 1 oz. (20 g) anchovies packed within oil 1 tbsp. (15 ml) sizzling water 1/3 cup moreover 1 tbsp. (50 g) all-reason Flour Deliver the filling: add the ricotta, Parmigiano, and mint in a Bowl, blending with a picket spoon. Period with salt and pepper. Level the filling in a pastry bag. Carefully pipe about 2 teaspoons Of filling into each blossom. Carefully twist the blossom to enclose The filling. In a sauté pan, sauté the strips of zucchini with salt, pepper, and 1 tablespoon of oil until browned and gentle. Seek the services of an immersion blender to purée the anchovies, 2 tablespoons Of oil (25 ml), and 1 tablespoon of hot water. Pressure the an- Chovy dressing to remove any bone remnants. For the filling 11 oz. (300 g) clean ricotta cheese 2/3 cup (60 g) grated Parmigiano Reggiano cheese 6 fresh mint leaves, chopped Salt and freshly ground black pepper To taste Heat 1/2 inch (1 cm) of oil in a skillet until it is shimmering. In the meantime, suddenly whisk jointly the batter ingredients in a Large bowl. Point the 1/3 cup furthermore 1 tablespoon flour in a sepa- Rate bowl. Frivolously flour the blossoms, dip them in the batter, and Fry them in reduced batches. For the batter 3/4 cup as well as 1 1/2 tbsp. (200 ml) Chilly water 1 2/3 cups (200 g) all-reason flour 1 large egg With a slotted spoon, shift the blossoms to paper towels to Drain. Sprinkle with salt and move to affected person serving plates. Serve the squash blossoms with the zucchini, drizzling the anchovy Dressing over the best.","directions":"","url":"https://recipe.bluelayer.org/recipe/1724/fried-crammed-squash-blossoms"},{"id":"1723","title":"SAVORY TOMATO AND GOAT CHEESE TORTA","ingredients":"Crostata al pomodoro e caprino 7 oz. (200 g) puff pastry (in excess of 1 sheet) 7 oz. (200 g) tomatoes (about 2 small), sliced 2 oz. (60 g) goat cheese, sliced 1 tsp. cornstarch 2/3 cup (150 ml) lukewarm milk 1 large egg 2 1/2 tbsp. (15 g) grated Parmigiano Reggiano cheese 1 bunch fresh new chives, chopped Salt and freshly ground black pepper To taste Warm the oven to 350°F (175°C). On a fresh energy show up, roll out the puff pastry to regarding 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) baking pan or 4 ramekins With the pastry. Prepare the sliced tomatoes and goat cheese on the seem of The puff pastry. In a medium bowl, dissolve the cornstarch into 1/3 cup (75 ml) Of the milk. Whisk the egg, the remaining 1/3 cup (75 ml) milk, The Parmigiano, the chives, and the salt and pepper into the Cornstarch mix. Pour the liquid blend over the tomatoes and cheese in the Baking pan, or divide lightly involving the ramekins. Bake for over 25 minutes, or till about cheese is evenly Browned.","directions":"","url":"https://recipe.bluelayer.org/recipe/1723/savory-tomato-and-goat-cheese-torta"},{"id":"1706","title":"Strawberry Crumb Cake","ingredients":"Ingredients Crumb Topping 1/4 cup all-motive flour (about 1 ounce) 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons chilled butter, reduce into little sections Cake Cooking spray $ 1 1/4 cups all-cause flour (more than 5 1/2 ounces) 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 2/3 cup powdered sugar 1/4 cup butter, softened 1/2 teaspoon vanilla extract 1 large egg $ 6 tablespoons excess weight-no cost milk 2 tablespoons fresh lemon juice 1/4 cup diminished-sugar strawberry spread (this kind of as Smucker’s) Planning 1. To plan crumb topping, evenly spoon 1/4 cup flour into a dry measuring cup; stage With a knife. Blend flour, brown sugar, and cinnamon in a small bowl. Minimize in 2 Tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse Supper; mounted apart. 2. Preheat oven to 350°. 3. To plan cake, flippantly coat an 8-inch springform pan with cooking spray; mounted apart. Flippantly spoon 1 1/4 cups flour into dry measuring cups; position with a knife. Blend Flour, baking powder, baking soda, and salt in a little bowl; established apart. 4. Mix powdered sugar and 1/4 cup butter in a superior bowl; combat with a mixer at Medium pace right up until perfectly combined (in excess of 2 minutes). add vanilla and egg; fight 2 Minutes. Blend milk and juice; add to sugar mix, and overcome 2 minutes. 5. Add 50 percent of flour mix to sugar mixture; stir until smooth. add being flour Mix, and stir specifically right up until merged. 6. Spoon 50% of batter into written pan, spreading frivolously. top with strawberry spread. Spoon being batter about strawberry layer, spreading lightly. Sprinkle reserved Crumb topping lightly about batter. Bake at 350° for 45 minutes or until a picket decide on Inserted in heart will come out fresh. Great 10 minutes in pan on a twine rack; remove Against pan. Awesome totally on cord rack.","directions":"","url":"https://recipe.bluelayer.org/recipe/1706/strawberry-crumb-cake"},{"id":"1704","title":"Blueberry Bursting Espresso Cake","ingredients":"Ingredients Cooking spray 1 cup all-reason flour 1 cup complete-wheat pastry flour or regular monthly full-wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1/2 cup chopped walnuts 1/2 cup packed brown sugar 2 tablespoons butter, at house temperature 2 tablespoons canola oil 2 high eggs 1 teaspoon vanilla extract 1 cup undeniable nonfat yogurt 1 cup new blueberries, or frozen and thawed Preparing 1. Preheat oven to 350 levels F. Spray an 8-inch sq. cake pan with cooking spray. 2. Whisk with each other the all-cause and complete-wheat flours, the baking soda and salt. in a Small bowl, stir collectively the granulated sugar, cinnamon and walnuts. in a heavy bowl, Battle the brown sugar, butter and oil until fluffy. If essential, seek the services of the again of a spoon To force out any lumps in the brown sugar. Battle in the eggs, 1 at a period, conquering until Totally blended. Combat in the vanilla and yogurt. 3. Add the flour blend inside 2 batches, stirring till specifically blended. 4. Spread fifty percent of the batter into the composed pan. Sprinkle fifty percent of the nut mix around The batter and top with the blueberries, carefully urgent them into the batter. Spoon the Loosen up of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture More than the cake, urgent carefully. Bake till a picket toothpick inserted within centre Arrives out new, about 30 to 35 minutes. Permit great a little and then unmold and make it possible for To amazing totally on a cooling rack. Slash the cake into 2-inch squares.","directions":"","url":"https://recipe.bluelayer.org/recipe/1704/blueberry-bursting-espresso-cake"},{"id":"1576","title":"Asparagus and Caramelized Onion Tartlets","ingredients":"8 thick asparagus spears, finishes trimmed 1 garlic clove, minced 2 teaspoon olive oil, separated 1/4 teaspoon kosher salt, separated Freshly ground black pepper, to taste 1 medium yellow onion, halved and thinly sliced Pinch granulated sugar 30 mini phyllo pastry shells (2 bins) I made use of Athens 2/3 cup shredded section-skim mozzarella cheese 3 tbsp shredded parmesan cheese (I applied Parmigiano Reggiano) Chopped fresh chives, optional for garnish","directions":"","url":"https://recipe.bluelayer.org/recipe/1576/asparagus-and-caramelized-onion-tartlets"},{"id":"1557","title":"Why Shift To A Culinary College or university?","ingredients":"A lot of folks are mindful that a particular person who is made up of examined in a culinary college or university can be identified as an guide in the marketplace of evening meal preparing. Yet how straightforward is it to input a culinary faculty, particularly for individuals aspiring to grow to be the least complicated chefs in their fields? A culinary higher education deals handful of Ideas and disciplines as a result right before working with, you should really add previously determined on the specialty or the community that you are intrigued to awareness on. Potential chefs can pick against a 2-12 months husband or wife amount computer software, a bachelor’s amount software package or versus a total of certification or degree applications. A individual who requirements to be experienced in the local of culinary arts yet who won't be able to choose on a specialty can opt for an spouse level computer software considering that it contains the fundamentals of culinary arts which includes correct vitamins and minerals, food items presentation, kitchen area strategies and the simple knife abilities. Highest universities providing an partner diploma Designs inside culinary arts want their college students to do endure an internship software program in advance of they are authorized to graduate. A culinary arts lover diploma holder can uncover do the job in motels and places to eat and in personal catering services especially in the sections of foodstuff output and control of the kitchen area. The spouse amount system can be credited each time the particular person with an husband or wife stage determines to go after a 4-12 months program. Intrigued college students can much too take an lover diploma within cafe and hospitality handle in which they will add palms-on exercising on the market’s business information, pastry and baking or proficient catering in which they will master the intricacies of foods planning and the business ingredients of creating their personalized catering enterprises. The Bachelor’s diploma software package focuses excess on marketing command abilities as perfectly as culinary arts packages to the pupils. Some establishments will need college students who choose up the Bachelor’s stage to moreover get up business manage to plan them for managerial positions in the market place. about the Designs furnished underneath the Bachelor’s amount consist of manage courses for foods and beverage, pastry and baking, culinary as perfectly as for hospitality institutions. All those who need to consider up small expression systems can consider to the certification and degree plans in the ingredients of pastry and baking, cooking, running a cafe and culinary arts. Individuals packages can be simply performed in various months and is wished-for for all those who are presently gainfully applied still who deficiency official exercising. If you get pleasure from cooking and other folks furthermore love what you cook for them, then you could possibly simply just comprise the upcoming of getting a Fantastic cook or baker or probably, the proprietor of a cafe sometime. Find out the basic principles of culinary arts and cafe control by means of enrolling in culinary educational institutions. Who understands, this could possibly be the setting up of a Fantastic business task or a lifelong passion.","directions":"","url":"https://recipe.bluelayer.org/recipe/1557/why-shift-to-a-culinary-college-or-university"},{"id":"1536","title":"Delicious Apple Spiced Scones with Spiced Glaze","ingredients":"1/2 cup chilly buttermilk
1/4 cup unsweetened
apple sauce
1/4 cup dim brown sugar, packed
2 tsp vanilla extract
1 higher egg Cooking spray
1 cup white entire wheat flour
1 cup
all explanation flour
1 tbsp baking powder
1 tbsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 tbsp chilled butter (should be chilly) slash into very little ingredients
2 cups diced
apples, peeled (I
applied Granny Smith) For the glaze:
1 cup powdered sugar, sifted
1/2 tsp cinnamon Pinch nutmeg
2 tbsp chilly pounds no cost milk (additionally
1/2 tbsp if needed)","directions":"Preheat oven to 375°. Mix the very first 5 ingredients in a medium bowl, stirring with a whisk. Spray a baking sheet with cooking spray. Blend the flours, baking powder, cinnamon nutmeg, and salt in yet another huge bowl, stirring with a whisk. Minimize inside chilled butter with a pastry blender, or you may well employ 2 knives, until the mixture resembles coarse supper. Fold in diced minced apples. add buttermilk mix, stirring only till soaked. Desired destination dough on to a floured appear and knead frivolously 4 occasions with floured palms. Kind dough into an 9-inch circle on to baking sheet, over 3/4″ thick. Employing a knife, slice dough into 12 wedges all the path in the course of. Bake right up until golden, more than 18-20 minutes, based on your oven. Location on a cooling rack relating to 10 minutes. In the meantime, to create the glaze: Combine powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, introducing 1/2 tbsp even further (1 tsp at a year) if vital to get hold of the regularity to the straight thickness. Stir till carefully tender. Room scones on parchment or wax paper and drizzle the glaze previously mentioned the scones having a spoon – or- put the glaze in a shallow bowl and dip the best of the scones into the glaze, then permit it sit on the waxed paper to harden. Tends to make 12 scones.","url":"https://recipe.bluelayer.org/recipe/1536/delicious-apple-spiced-scones-with-spiced-glaze"},{"id":"1504","title":"Asparagus and Caramelized Onion Tartlets","ingredients":"8 thick asparagus spears, ends trimmed Just one garlic clove, minced 2 teaspoon olive oil, separated 1/4 teaspoon kosher salt, divided Freshly ground black pepper, in direction of flavor A single medium yellow onion, halved and thinly sliced Pinch granulated sugar Thirty mini phyllo pastry shells (2 boxes) I utilised 2/3 cup shredded part-skim mozzarella cheese Three tbsp shredded parmesan cheese","directions":"","url":"https://recipe.bluelayer.org/recipe/1504/asparagus-and-caramelized-onion-tartlets"},{"id":"1424","title":"St Patricks Working day Cake Pops","ingredients":"16.5 oz offer yellow cake mixture
6 oz undeniable weight-free of charge Greek yogurt (Chobani)
1 cup water
2 heavy egg whites
1 tsp vanilla extract Baking spray
48 oz Wilton blue chocolate sweet melts (20 oz measured within n.i)** M&m’s minis (for the rainbow)
48 mini marshmallows, slice inside
50 percent
48 lollipop sticks Styrofoam block","directions":"Add all the cake ingredients in a high blending bowl and combat until mixed. Point the batter into a pastry bag or high ziplock bag with the suggestion slash off. Pipe the batter into the penned cake pop pan and bake about 18 Minutes (I rotated the pan at the time 10 minutes to be certain they baked Frivolously). Allow for it relax 5 minutes prior to opening the pan. Level cake balls on a twine rack and repeat with getting batter. Making use of a scissor, slash the seam off the balls. Refrigerate the cake balls for more than 45 minutes, this assists the chocolate adhere to the cake. Soften some of the chocolate in the microwave in accordance to bundle guidance, very careful not to burn up the chocolate. Add the idea of the adhere into the melted chocolate, then into the cake ball (this assists keep the adhere within Space). In batches, soften remaining chocolate. Dip the cake Pops into the chocolate, permit the added drip off then issue adhere on a Styrofoam block regarding a second, and out of the blue add the m&ms and marshmallows to taste a rainbow. Makes in excess of 48 balls.","url":"https://recipe.bluelayer.org/recipe/1424/st-patricks-working-day-cake-pops"},{"id":"1421","title":"Cake Balls","ingredients":"16.5 oz bundle yellow cake mixture
6 oz simple fat-free of charge Greek yogurt (Chobani)
1 cup water
2 heavy egg whites Baking spray
48 oz Baker’s white chocolate (20 oz measured within n.i)* Mini chocolate chips for the eyes
1 wood skewer","directions":"Preheat oven to 350°F. Flippantly spray a the cake pop pan with baking spray. Blend the cake mixture, yogurt, 1 cup water and egg whites in a large blending bowl and overcome until put together. House the batter into a pastry bag or large ziplock bag with the idea slash off. Pipe the batter into the composed cake pop pan and bake relating to 18 minutes (I rotated the pan right after 10 minutes to be confident they baked lightly). Allow it relax 5 minutes prior to opening the pan. Destination the cake balls on a twine rack and repeat with getting batter. Having a scissor, slash the seam off the balls. Refrigerate the cake balls for relating to 45 minutes, this can help the chocolate adhere to the cake. Soften some of the chocolate in the microwave in accordance to deal Instructions, thorough not to over warm the chocolate. If it’s as well thick Add a shed of oil to skinny out. Use the picket skewer and add into the cake ball, then dip in melted Chocolate. Make it possible for the extra drip off then location each and every ball on parchment or Wax paper. Location being chocolate into a piping bag and drizzle on to the tops of the balls to deliver a criss-cross affect to resemble a mummy wrap. Location the mini chocolate chips over the chocolate for eyes and fixed apart to dry. Makes 48-50 balls. *I weighed the chocolate on just about every ball to compute the dietary data. Though the recipe calls for 48 oz of chocolate, not all of it will be utilized, however you will however want to get more as a result you add sufficient to coat the cake balls. I measured 0.4 oz of chocolate on every cake ball.","url":"https://recipe.bluelayer.org/recipe/1421/cake-balls"},{"id":"1338","title":"Slim Apple Cobbler","ingredients":"For the Filling: 2 1/2 lbs. Gala apples, peeled, cored and sliced 1/4″ thick* 1/2 cup honey 2 tbsp cornstarch 1/2 tsp cinnamon 1/4 tsp nutmeg Pinch of salt 2 tbsp fresh lemon juice 1/2 cup water For the Topping: 1/4 cup King Arthur white entire wheat flour 1/4 cup King Arthur all rationale flour 2 tbsp granulated sugar 1/2 tsp baking powder 1/4 tsp baking soda 2 tbsp chilled whipped butter 1/3 cup small-pounds buttermilk 1 tbsp canola oil 1 tsp mild brown sugar (unpacked) In a huge heavy pot, mix all of the apple filling ingredients and simmer on lower heat for above 25 minutes, carefully stirring once in a while until the apples are comfortable. Divide hot apples into 6 (8 oz) ramekins. Preheat the oven to 400°. in a medium bowl, whisk flours, granulated sugar, baking powder, baking soda and salt. Slice within chilled butter (need to be chilly) making use of a pastry cutter (or 2 knives) until pebble-sized parts are shaped. In a low bowl add buttermilk and oil; mixture very well. add to the dry mixture and mixture until just moistened, cautious not to over-mix. Spoon the batter around the apples in the ramekins. Sprinkle with brown sugar and bake 30 minutes, until apples are effervescent and the topping is golden. Make it possible for it stand 8 to 10 minutes in advance of ingesting. *fat of peeled apples 26.5 oz","directions":"","url":"https://recipe.bluelayer.org/recipe/1338/slim-apple-cobbler"},{"id":"1308","title":"Banana Apricot Turnovers","ingredients":"1 pkg. Pepperidge Farm Puff Pastry Sheets (2 sheets) 1 hefty banana reduce into 9 parts 9 tbsp apricot preserves Pam buttered taste cooking spray Preheat oven to 350°. Lower every pastry sheet into 9 equivalent squares. (18 in general) Issue 1 tablespoon of apricot preserves in the centre every of the 9 squares. Area one minimize of banana on best of the preserves. Vacation put a different pastry sq. on final and seal edges with a fork. Spray cookie sheet with baking spray. Go the pastries on to the cookie sheet with a spatula. Bake at 350° right up until golden brown, practically 35 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1308/banana-apricot-turnovers"},{"id":"1237","title":"16.5 oz package deal yellow cake incorporate(or style of your decision)","ingredients":"6 oz simple excess weight-absolutely free Greek yogurt (Chobani)
1 cup water
2 large egg whites
1 tsp vanilla extract Baking spray
48 oz Wilton coloured sweet melts Sprinkles","directions":"Preheat oven to 350°F. Flippantly spray a the cake pop pan with baking spray. Blend all the cake ingredients in a large blending bowl and overcome till merged. Issue the batter into a pastry bag or large ziplock bag with the suggestion reduce off. Pipe the batter into the written cake pop pan and bake around 18 Minutes (I rotated the pan right after 10 minutes to be guaranteed they baked Frivolously). Allow it loosen up 5 minutes right before opening the pan. Level cake balls on a twine rack and repeat with remaining batter. Employing a scissor, slice the seam off the balls. Refrigerate the cake balls for over 45 minutes, this will help the chocolate adhere to the cake. Soften some of the white chocolate melts in the microwave in accordance to deal guidance, thorough not to burn off the chocolate. add the suggestion of a bamboo skewer into the melted chocolate, then into the cake ball (this aids retain the adhere within location) and dip just about every ball into the chocolate, then on to a sheet of wax paper. To address the very little gap you consider versus the skewer, dip the adhere in the melted chocolate, then on to the gap. Repeat with the remaining balls and chocolate topping with sprinkles as you dip just before the chocolate hardens, or drizzle with chocolate if preferred. Tends to make 48 balls.","url":"https://recipe.bluelayer.org/recipe/1237/16-5-oz-package-deal-yellow-cake-incorporate-or-style-of-your-decision"},{"id":"1195","title":"Slender Chocolate Chip Fro-Yo Sandwiches","ingredients":"1/3 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg white
2 tbsp
apple sauce
1 tsp vanilla extract
1/2 cup full wheat pastry flour
1/2 cup
all motive flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup mini chocolate chips
1
1/2 cups organic
and natural fat-absolutely free vanilla frozen yogurt (I made use of Stonyfield’s)
1/2 cup sprinkles","directions":"In a large bowl, add the flour, baking soda and salt and stir to combine. in an additional bowl, whisk the sugars, egg white, applesauce and vanilla collectively until mild and fluffy. Whisk the dry ingredients into the soaked ingredients within 2 additions until the batter is amazingly nicely put together. If the batter appears to be additional “crumbly” than tender, add just a get rid of of water at a season (Simply just if essential) till it smooths out. Fold within chocolate chips…. Shed through position spoonfuls about 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove in opposition to the oven, and enable them stand 5 minutes just before eliminating the cookies against the pans to neat on twine racks. After totally cooled, issue 1 1/2 tablespoons frozen yogurt (I made use of a cookie scoop) within among 2 cookies and sandwich alongside one another. Roll the edges within coloured sprinkles, House on a platter and return to the freezer until organized to consume.","url":"https://recipe.bluelayer.org/recipe/1195/slender-chocolate-chip-fro-yo-sandwiches"},{"id":"1194","title":"Slender Cake Pops","ingredients":"16.5 oz bundle yellow cake blend
6 oz undeniable bodyweight-absolutely free Greek yogurt (Chobani)
1 cup water
2 large egg whites
1 tsp vanilla extract Baking spray
48 oz Baker’s white chocolate (20 oz measured in n.i)* Sprinkles (optional)
48-50 lollipop sticks Styrofoam block","directions":"Preheat oven to 350°F. Flippantly spray a the cake pop pan with baking spray. Mix all the cake ingredients in a superior blending bowl and overcome till put together. put the batter into a pastry bag or high ziplock bag with the idea slice off. Pipe the batter into the published cake pop pan and bake about 18 minutes (I rotated the pan just after 10 minutes to be positive they baked frivolously). Allow for it chill out 5 minutes just before opening the pan. Position cake balls on a twine rack and repeat with remaining batter. Taking a scissor, slice the seam off the balls. Refrigerate the cake balls for over 45 minutes, this assists the chocolate adhere to the cake. Soften some of the chocolate in the microwave in accordance to bundle recommendations, watchful not to burn off the chocolate. Add the suggestion of the adhere into the melted chocolate, then into the cake ball (this allows continue to keep the adhere inside position). Within batches, soften remaining chocolate. Dip the cake pops into the chocolate, enable the additional drip off then level adhere on a styrofoam block about a second, then add sprinkles on top if making use of. Generates 48-50 balls. *I weighed the chocolate on each ball to determine the dietary facts. Whilst the recipe calls for 48 oz of chocolate, not all of it will be applied, yet you will continue to have to have to purchase a lot more consequently you consist of more than enough to coat the cake balls. I measured 0.4 oz of chocolate on just about every cake ball.","url":"https://recipe.bluelayer.org/recipe/1194/slender-cake-pops"},{"id":"1168","title":"Pomegranate Scones","ingredients":"1/2 cup 2% milk 1/4 cup sugar 2 tsp lemon zest 2 tsp vanilla extract 1 heavy egg 2 cups ultragrain flour* 1 tbsp baking powder 1/2 tsp salt 3 tbsp chilled butter (should be chilly) slice into very little ingredients 1 cup pomegranate arils against a POM Outstanding Pomegranate Cooking spray 1 higher egg white, flippantly crushed 2 tbsp sugar Preheat oven to 375°. mix the initially 5 ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray. Mix flour, baking powder, salt, in a heavy bowl, stirring with a whisk. Slash in chilled butter with a pastry blender, or you may use 2 knives, until the blend resembles coarse dinner. Carefully fold inside fresh pomegranates. add milk mixture, stirring only till wet. (dough will be sticky) Stage dough on to a floured look and knead frivolously 4 periods with floured arms. Sort dough into an 8-inch circle on to baking sheet, over 3/4″ thick. Working with a knife, slash dough into 10 wedges (do not slice all the route for the duration of). Brush egg white in excess of dough and sprinkle flippantly with sugar. Bake until golden, about 18-20 minutes, based on your oven. serve sizzling. * I’ve been baking with Ultragrain flour a short while ago and loving it. It choices and appears which add white flour, with greater fiber, nutrients and minerals. If you can’t come across this, a 50/50 mix of white and full wheat flour would effort.","directions":"","url":"https://recipe.bluelayer.org/recipe/1168/pomegranate-scones"},{"id":"1123","title":"Excellent Minimal-excess weight Chocolate Chip Cookies At any time","ingredients":"Excellent small-excess weight Chocolate Chip Cookies
At
any time
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp butter, melted
1 egg white
2 tbsp
apple sauce
1 tsp vanilla extract
1/2 cup complete wheat pastry flour
1/2 cup
all reason flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup mini chocolate chips","directions":"In a higher bowl, add the flour, baking soda and salt and stir to mix. in one more bowl, whisk the sugars, butter, egg white, applesauce and vanilla jointly until light and fluffy. Whisk the dry ingredients into the damp ingredients within 2 additions right up until the batter is Pretty properly combined. If the batter seems further more “crumbly” than delicate, add exactly a eliminate of water at a year (Basically if needed) till it smooths out. Fold in chocolate chips. Shed by issue spoonfuls relating to 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove in opposition to the oven, and enable them stand 5 minutes prior to eliminating the cookies to the pans to awesome on twine racks. Will make 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/1123/excellent-minimal-excess-weight-chocolate-chip-cookies-at-any-time"},{"id":"1058","title":"Pumpkin Spiced Chocolate Chip Cookies","ingredients":"1/2 cup complete wheat pastry flour
1/2 cup
all reason flour
1/4 tsp baking soda
2 tsp pumpkin pie spice
1/8 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp butter, melted
1 egg white
2 tbsp pumpkin puree
1 tsp vanilla extract
1/2 cup mini chocolate chips","directions":"In a superior bowl, mix the flours, baking soda, salt and pumpkin spice; stir to mixture. in a different bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla jointly until light and fluffy. Whisk the dry ingredients into the soaked ingredients in 2 additions until the batter is incredibly effectively mixed. If the batter appears to be like even more “crumbly” than comfortable, add simply a get rid of of water at a year (Basically if necessary) until it smooths out. Get rid of via place spoonfuls above 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove to the oven, and permit them stand 5 minutes in advance of doing away with the cookies to the pans to awesome on twine racks. Generates 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/1058/pumpkin-spiced-chocolate-chip-cookies"},{"id":"1021","title":"Thin Chocolate Chip Buttermilk Scones","ingredients":"3/4 cup chilly buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 high egg
1 cup
all rationale flour (Bob’s Pink Mill)
1 cup white entire wheat flour (Bob’s Pink Mill)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (ought to be chilly) lower into lower sections
3/4 cup chocolate chips Cooking spray
1 large egg white, flippantly crushed
1
1/2 tbsp sugar","directions":"Preheat oven to 375°. add the to start with 4 ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray. Mix flour, baking powder, salt, in a higher bowl, stirring with a whisk. Minimize in chilled butter with a pastry blender, or you may perhaps seek the services of 2 knives, until the mix resembles coarse supper. Carefully fold in chocolate chips. add milk blend, stirring basically until soaked. Destination dough on to a floured appear and knead evenly 4 days with floured arms. Style dough into an 9-inch circle on to baking sheet, around 3/4″ thick. Taking a knife, slice dough into 12 wedges all the route during. Brush egg white previously mentioned dough and sprinkle flippantly with sugar. Bake right up until golden, more than 18-20 minutes, dependent on your oven. serve sizzling.","url":"https://recipe.bluelayer.org/recipe/1021/thin-chocolate-chip-buttermilk-scones"},{"id":"982","title":"Complete Wheat Irish Soda Bread Muffins","ingredients":"Baking spray
1 cup white full wheat flour
1 cup unbleached
all-rationale flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3 tbsp chilled butter
1 cup
1% buttermilk
3 tbsp honey or
agave
1 large egg, crushed
3 oz raisins (regarding
2/3 cup)","directions":"Preheat oven to 375°F. Spray muffin tin with baking spray. In a heavy bowl mix all dry ingredients (flour, baking powder, baking soda, and salt). Applying a pastry cutter or 2 knives, slice within butter until blend resembles coarse crumbs. In a little bowl, stir jointly buttermilk, honey (or agave) and egg till merged. add buttermilk mixture to dry ingredients and stir to blend. Stir within raisins. Spoon batter into penned pan. Bake 20 to 25 minutes, or until toothpick inserted inside middle of one muffin arrives out fresh. Remove tin and awesome on a cord rack for about 5 minutes just before eradicating muffins in opposition to tin; comprehensive cooling on rack. serve hot or great totally and keep muffins in an airtight container or ziplock baggage at area temperature.","url":"https://recipe.bluelayer.org/recipe/982/complete-wheat-irish-soda-bread-muffins"},{"id":"966","title":"Complete Wheat Blueberry Muffins","ingredients":"1 cup unsweetened
applesauce
2 cups
100% entire wheat pastry flour (Bob’s Crimson Mill)
1/2 cup uncooked sugar
1 tsp baking soda
1/2 tsp salt
1
1/2 cups blueberries (in excess of
6.5 oz)
1 heavy egg, crushed
1 tsp vanilla
2 tbsp butter","directions":"Preheat oven to 325°. Blend flour, sugar, baking soda, and salt in a higher bowl. mixture properly. In a medium bowl, mix eggs, melted butter, vanilla and applesauce. add to the flour blend and stir till simply put together. Carefully fold inside blueberries. Pour batter into 12 coated muffin tins and bake at 325° for 25 minutes, or till a toothpick inserted in the heart arrives out fresh. Awesome for around 10 minutes.","url":"https://recipe.bluelayer.org/recipe/966/complete-wheat-blueberry-muffins"},{"id":"831","title":"Savory Zucchini Asiago Tomato Scones","ingredients":"3/4 cup chilly buttermilk
1 large egg, crushed
1 cup white full wheat flour
1 cup
all rationale flour
1 tbsp baking powder
3/4 tsp kosher salt
1/4 cup chilled whipped butter (should be chilly), slice into lower parts
1 cup shredded zucchini, squeezed of
all dampness
2.5 oz
Asiago cheese, shredded
2.75 oz (exactly below
2/3 cup) sunshine dried tomatoes, minced
1-1/2 tbsp rosemary, chopped Cooking spray
1 large egg white, crushed","directions":"Preheat the oven to 375°F. Blend the buttermilk and egg in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray. Blend the flours with the baking powder and salt, in a large bowl, stirring with a whisk. Squeeze all the extra dampness versus the zucchini with a paper towel, you should really wind up with 1 cup soon after it’s all squeezed. in a bowl mix the zucchini, sunlight dried tomatoes, cheese and rosemary. Reduce in the chilled butter with a pastry blender, or you might seek the services of 2 knives, until the mix resembles coarse evening meal. Carefully fold in the cheese, zucchini, solar dried tomatoes and rosemary. add milk mixture, stirring simply until soaked, with no overworking the dough. Position dough on to a floured look and knead evenly 4 occasions with floured arms. Kind dough into an 10-inch circle on to the baking sheet, about 3/4″ thick, you could possibly have to have to sprinkle a minor excess flour on top if it’s as well sticky. Making use of a knife, slice dough into 12 wedges all the direction in the course of. Brush egg white above dough. Bake until golden, in excess of 20 – 22 minutes, based on your oven. serve incredibly hot.","url":"https://recipe.bluelayer.org/recipe/831/savory-zucchini-asiago-tomato-scones"},{"id":"822","title":"Papaya Coconut Muffins","ingredients":"1 cup papaya purée 2 cups 100% entire wheat pastry flour (Bob’s Pink Mill) 1/2 cup sugar 1 tsp baking soda 1/4 tsp cinnamon 1/2 tsp salt 1/2 cup coconut flakes 1 large egg, crushed 1/2 tsp vanilla 2 tbsp melted butter or margarine Preheat oven to 325°. Puree papaya in a blender until tender. Mix flour, sugar, baking soda, cinnamon and salt in a huge bowl. Blend effectively. add coconut and combine to mix. In a medium bowl, mixture eggs, melted butter, vanilla and puréed papaya. add to the flour mix and stir until just put together. Pour batter into a created muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the centre arrives out fresh. Neat for over 10 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/822/papaya-coconut-muffins"},{"id":"820","title":"Lemon Cranberry Scones","ingredients":"Aspect:
2 tbsp sugar
2 tbsp fresh lemon juice, divided
1/2 cup reduced excess weight buttermilk
1/4 cup sugar
1 tbsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups Extremely grain flour (or
1 cup white,
1 cup full wheat)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (really should be chilly) reduce into little pieces
3/4 cup dried lovable cranberries or cherries","directions":"Point rack in final 3rd of oven; Preheat oven to 375°. Line baking sheet with parchment paper. Deliver glaze through combining 2 tbsp sugar and 1 tbsp lemon juice. Add buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk. Blend flour, baking powder, salt, in a hefty bowl, stirring with a whisk. Reduce in chilled butter with a pastry blender, or you may perhaps use 2 knives, until the mixture resembles coarse dinner. Carefully fold inside cranberries or cherries. add buttermilk blend, stirring precisely until soaked. (dough will be sticky) Area dough on to a floured show up and knead frivolously 4 occasions with floured arms. Kind dough into an 8-inch circle on to baking sheet, regarding 3/4″ thick. Employing a knife, slash dough into 10 wedges (do not lower all the path during). Brush lemon glaze around dough. Bake till golden, in excess of 18-20 minutes, or until a tester will come out fresh. serve hot or room temperature. If you depart out the dried fruit, the scones are 4 information additionally each.","url":"https://recipe.bluelayer.org/recipe/820/lemon-cranberry-scones"},{"id":"758","title":"Adorable 'n Spicy Turkey Meatballs with Bacon and BBQ Sauce","ingredients":"For meatballs:
1
1/4 pound
93% lean ground turkey
6 slices bacon (4 ounces), somewhere
around chopped
1/2 onion,
quartered
2 garlic cloves, halved
2 ounces (more than
4 full) jarred cherry peppers (I which includes Investor Joe’s)
10 basil leaves
1 teaspoon new thyme
1 large egg
1/2 cup complete wheat panko (or gluten-cost-free panko)
1/2 teaspoon kosher salt Freshly ground pepper, to taste For the BBQ glaze:
2 tablespoon ketchup","directions":"Preheat oven to 400 ranges. For glaze: in a low bowl, add barbeque sauce and ketchup. Fastened apart. For meatballs: in a foodstuff processor equipped with the steel blade, mix bacon, onion, garlic, cherry peppers, basil and thyme. Pulse until blended and uniform in shade and texture, about 10 pulses. In a large bowl, mix ground turkey, egg, panko, salt and pepper. add bacon-cherry pepper mixture to bowl and mixture till effectively merged. Getting your palms, kind reduced spherical meatballs, regarding the dimensions of a golfing ball. Issue the meatballs on a heavy baking sheet covered with parchment and with a pastry or silicone brush, flippantly brush the meatballs with the barbeque-ketchup blend. Bake for 12 minutes and then alter oven to broil. Broil for an much more 4 to 5 minutes, or until meatballs are cooked in the course of and browned.","url":"https://recipe.bluelayer.org/recipe/758/adorable-n-spicy-turkey-meatballs-with-bacon-and-bbq-sauce"},{"id":"709","title":"Meringue Ghosts","ingredients":"4 hefty egg whites,
area temperature
1/4 tsp product of tartar
1 cup superfine sugar (or put sugar inside food items processor for
30 seconds right up until fantastic)
1/2 tsp natural white vanilla extract Miniature chocolate chips for the eyes","directions":"Preheat oven to 200°. put rack in the middle of the oven. Line a baking sheet with parchment paper. Comprise a pastry bag equipped with a 1/2 inch undeniable idea. In your blending bowl, taking the whisk attachment, fight the egg whites on lower-medium pace right up until foamy. add the product of tartar and carry on to fight right up until you receive fairly rigid peaks. Fight in vanilla extract. Add the sugar, a small at a year, and move forward to fight until the meringue retains Really rigid peaks. Fight in the vanilla extract. Be aware: The meringue is completed the moment it retains rigid peaks and after you rub a minor in between your thumb and index finger it does not truly feel gritty. If it feels gritty the sugar includes not totally dissolved consequently retain conquering until it feels delicate in between your arms. Ahead of putting the meringue ghosts on the cookie sheet, House a small of the meringue on the underside of each corner of the parchment paper to stop the paper in opposition to sliding. Move the meringue to the pastry bag. Trying to keep the bag perpendicular to the baking sheet, pipe with even anxiety, 2 inch superior mounds of meringue. Meticulously push 2 miniature chocolate chips into each meringue ghost for the eyes, and a 3rd chip for a mouth. Bake the meringues for practically 1 1/4 – 1 1/2 hrs or until they are dry and crisp to the contact and smoothly independent versus the parchment paper. Change off the oven, marginally open the doorway, and depart the meringues in the oven to stop drying few hrs, or even right away. Retains for a number of times at house temperature. Makes 36 Meringue Ghosts","url":"https://recipe.bluelayer.org/recipe/709/meringue-ghosts"},{"id":"380","title":"Valentines day Cake Balls","ingredients":"16.5 oz offer yellow cake blend(or taste of your preference)
6 oz simple bodyweight-cost-free Greek yogurt (Chobani)
1 cup water
2 huge egg whites
1 tsp vanilla extract Baking spray
48 oz Wilton coloured sweet melts (20 oz utilized
amount of money, measured in n.i)* Sprinkles Mini cupcake liners","directions":"Preheat oven to 350°F. Evenly spray a the cake pop pan with baking spray. Blend all the cake ingredients in a large blending bowl and overcome till merged. put the batter into a pastry bag or large ziplock bag with the suggestion slash off. Pipe the batter into the composed cake pop pan and bake regarding 18 Minutes (I rotated the pan when 10 minutes to be guaranteed they baked Flippantly). Allow it relax 5 minutes just before opening the pan. Put cake balls on a cord rack and repeat with remaining batter. Making use of a scissor, slash the seam off the balls. Refrigerate the cake balls for about 45 minutes, this will help the chocolate adhere to the cake. Soften some of the white chocolate melts in the microwave in accordance to deal recommendations, mindful not to burn off the chocolate. add the suggestion of a bamboo adhere into the melted chocolate, then into the cake ball (this aids maintain the adhere in Area) and dip each individual ball into the chocolate, then on to a sheet of wax paper. Repeat with remaining balls and chocolate. Even though the chocolate hardens, Space into mini cupcake liners and top with sprinkles and drizzle with chocolate if preferred. Would make 48-50 balls.","url":"https://recipe.bluelayer.org/recipe/380/valentines-day-cake-balls"},{"id":"330","title":"With regards to Chilly Duck","ingredients":"About Chilly Duck The Holiday seasons are instantly impending as we chat. For plenty of men and women, myself bundled, reminiscences of Thanksgivings, Christmases, and Clean A long time Eves final cross their minds. Some of those people recollections are of a positive glowing wine, termed Chilly Duck. As the outdated acquainted music participate in in the record, the wintertime chill whips even though us and area households are illuminated in their shiny, vibrant holiday glory, some of us will visual appearance again fondly on this beverage, remembering it to plenty of exceptional circumstances this kind of as birthdays, Xmas and Fresh new Decades Eve. You may perhaps even try to remember with nostalgia, the ads to the 1970's, of a joyful couple of toasting the holiday seasons with a glass of Chilly Duck, with a cheerful Xmas carol actively playing in the record. You may perhaps believe that that Chilly Duck appears additional including a evening meal recipe than a beverage. Or, you might cringe at the consideration of a bottle of Chilly Duck, simply because it is one of the most affordable wines on the market, at just a handful of cash for each bottle. Chilly Duck doesn't serve the very same sophistication as some of the other glowing wines on the market, these as Dom Perignon or other champagnes. However Chilly Duck was at one season one of the simplest promoting and maximum well known glowing wines in the United Says. Chilly Duck is even now commonly accessible at your neighborhood grocery retailer for simply just a couple of funds a bottle. Look at that to the large selling price of a bottle of Dom Perignon champagne, which can be perfectly around $100 a bottle. Chilly Duck originated in Germany, where by it can be traced to the well-known train in Bavaria of blending chilly, glowing Burgundy with bottles of presently opened Champagne. This blend was is aware as kalte ende (chilly finish). This personalized saved the opened bottles of champagne to remaining squandered, and it as well supplied human beings with a mouth watering beverage at the exact period. About season, the standing turned transliteraeed to kalte ente, which interprets to chilly duck. Within 1937, the operator of the Pontchartrain Wine Cellars within Detroit, Harold Borgman, invented his individual beverage primarily based on this Bavarian customized. Chilly duck professional a sizable surge of recognition in the early 1970s, remaining a unbelievably prominent wine for events and events. With it's gentle harmony grape foundation, Chilly Duck is blended with a mix of sweet pink and white wines. The primary American Chilly Duck mixed one portion of a California crimson wine with 2 ingredients of a Fresh York glowing wine. This same recipe differs presently. One of the great identified companies of Chilly Duck is André, versus the E&J Gallo Vineyard, which works by using Harmony grapes for their recipe. Inside 1971, just 4 small a long time once André Chilly Duck was unveiled to the general public, the E&J Gallo Vineyard was endorsing 2 million predicaments of the wine just about every calendar year. Including quite a few white wines and glowing wines, and not like top crimson wines, Chilly duck is suitable aided chilled. It goes exceptional with social gathering hors d'ouvres, which add cheese and crackers or olives in a pastry crust.","directions":"","url":"https://recipe.bluelayer.org/recipe/330/with-regards-to-chilly-duck"},{"id":"203","title":"Cooking As A Culinary Artwork","ingredients":"Culinary arts is the artwork of cooking. Cooking is a course to plan food items that will be consumed or helped to other Those people. The culinary arts is comprised of innumerable classes - some of which are applications, approaches, mixture of spices and ingredients that provides flavour to the foods. It by natural means desires the instantly sizes, acceptable determination and correct mixture of ingredients provided to attain most popular outcome. The variety of the Culinary arts above the worldwide mirrors quite a few things to consider this kind of as: - Monetary - Aesthetic - Dietary - Non secular - Cultural 1. The Sunrise Of Fire The culinary arts, if not generally, is connected with fire. The heat created via fire is in many cases expected to be utilized to be equipped to variation the foodstuff's texture, flavour, dietary contents and even its look. Heating is necessary in the culinary arts given that it disinfects the foods and generates it softer. The foods threat zone is about 4 to 60 concentrations Celsius. in Those people temperatures, the micro organism discovered in the identified or even all those that have been transferred to the food items can improve at a extremely alarming rate. Underneath desired diseases microbes can double their inhabitants each 20 minutes. While at a look, Those people food items may well not look damaging, Though ingested they can be. Lots of human beings comprise the misunderstanding that micro organism will die anytime we freeze our foodstuff or refrigerate them, still this basically does not rid the foods of microorganisms, simply just it slows down their development. 2. Baking Baking is likely the maximum well known section in the culinary arts. in the culinary arts, baking is the artwork of cooking foodstuff having an oven. The foodstuff is cooked during using dry heat lightly in the course of the oven and on to the foodstuff. It is made use of inside developing pastry primarily based goodies these kinds of as pies, tarts and cakes. The dry heat in the oven Reasons the starch to gelatinize and success to the browning or charring of the outside the house of the foodstuff. Some uneducated in the culinary arts may possibly consider that the charred portion or the brown component is not as scrumptious as it seems, still this section is basically what offers flavor and flavour to the baked Excellent, partially sealing the humidity of the food items. The browning crystal clear in the baked optimistic is triggered by way of the sugar caramelizing and the chemical response that occurs among the loss of sugar and the amino acid (Maillard response). Dampness in the baked goody, on the other hand, is not rather extensively saved within, in period as the goody is remaining baked it will grow to be drier and drier. 3. Boiling One more class is boiling. Boiling is anytime there is a quick vaporization of any liquid anytime the liquid is heated. Within cooking, boiling is separated into countless other classes. Blanching, a cooking expression made use of to demonstrate the submersion of foods into boiling water and eliminating it as soon as a confident interval of year and then throwing it into chilly water or permitting water work in excess of it leading to the firming of foods. Anxiety cooking is every time foodstuff is cooked in an enclosed cooking resource that would reduce the air that's coming in or transferring out of that device - this strategy speeds up the tempo of cooking. Stewing would most likely be the top prominent cooking course of action in the culinary arts office. It is a juice the place meats are slice up into lesser sections and alongside with some greens are simmered into a liquid. Simmering, then back again is a cooking strategy exactly where the liquid is scarcely stored absent against its boiling issue. Other boiling tricks are braising, codding, steaming, infusion, poaching, double steaming, steeping and vacuum flask cooking. 4. Other To maximum People, microwaving and grilling are the top well-known types of cooking. Microwaving is the best and best style of cooking; it is a solution applied mainly to reheat luxurious foods well prepared to be eaten. And for grilling, utmost Individuals add a grill station within their backyard garden. grilling is a roasting solution that is cooking instantly down below a useful resource of heat. Other roasting strategies are Barbecuing, Searing and Rotisserie. A significantly less well known technique is smoking meat, or even salting it.","directions":"","url":"https://recipe.bluelayer.org/recipe/203/cooking-as-a-culinary-artwork"},{"id":"200","title":"Cook Eggs, Put on't Boil","ingredients":"Chopped, sliced or wedged, demanding-cooked eggs are the foundation of egg salad and add protein and a joyful shine to tossed and penned salads and casseroles. Chopped yolks and whites consist of Eggs Goldenrod and Polonaise Sauce. Full demanding-cooked eggs develop into enjoyable, acquainted deviled eggs or zingy, recently rediscovered pickled eggs. Easily sprinkled with an herb or even more fancily protected inside sausage for Scotch eggs, complicated-cooked eggs are mother nature's private hand-retained snack foods. With a shipping and delivery of difficult-cooked eggs on hand, you're prepared for virtually any supper social gathering. Complicated-cooked eggs are always improperly referred to as demanding-boiled eggs. Of course, the cooking water should really occur to a boil. Nonetheless, you'll consider even further comfortable, a lot less rubbery eggs devoid of a green ring about the yolk and you'll consist of much less breakage if you transform off the warm or remove the pan in opposition to the burner, permitting the eggs to cook carefully within warm water. Really fresh new eggs may perhaps be not possible to peel. The fresher the eggs, the even further the shell membranes hang tenaciously to the shells. The best process for simple peeling is to order and refrigerate eggs a 7 days to 10 times within progress of difficult cooking. This shorter \"breather\" makes it possible for the eggs to consider within air which will help individual the membranes against the shell. 1. put eggs in one layer in saucepan. add plenty of faucet water to appear at bare minimum 1 inch around eggs. 2. Add. All of a sudden carry exactly to boiling. Switch off warm. 3. If essential, remove pan versus burner to protect against even further boiling. Permit eggs stand, protected, in the warm water over 15 minutes for Higher eggs (12 minutes for Medium, 18 for Further High.) 4. Instantly function chilly water about eggs or Space them inside ice water (not reputation water) until comprehensively cooled. After cooled, refrigerate eggs in their shells and employ the service of in one 7 days of cooking or peel and employ routinely. 5. To remove shell, crackle it by means of tapping carefully until a wonderful community of strains seems to be all about the shell. 6. Roll egg about arms to loosen shell. 7. Peel, starting up at large finish. Continue to keep egg down below operating chilly water or dip in bowl of water to support convenience off shell. 8. To area eggs lightly, employ an egg slicer or wedger. For chopped eggs, rotate a sliced egg 90 diploma in a slicer and minimize yet again. Or chop eggs with a sharp pastry blender in a bowl. Attract down a wedger's wires just partway to open an egg to keep a stuffing or resemble a flower.","directions":"","url":"https://recipe.bluelayer.org/recipe/200/cook-eggs-put-ont-boil"},{"id":"192","title":"Expectations OF PROFESSIONALISM","ingredients":"What does it just take to be a Great foodstuff support employee? The aim of a foods assistance education is on discovering a preset of techniques.Nonetheless inside quite a few Ways, attitudes are even more necessary than techniques considering that a constructive mentality will help your self Not just study skills but too persevere and overcome the several issues yourself will facial area. The worthwhile foodstuff provider personnel follows an unwritten code of patterns and fixed Of attitudes we call professionalism.Let’s appear at some of the traits a educated Really should consist of. Favourable Way of thinking To THE JOB In buy to be a beneficial proficient cook,oneself comprise to such as cooking and have to have to do it perfectly. Remaining large more than your energy doesn’t mean your self can’t love it. Still the enjoyment Comes in opposition to the pleasure of accomplishing your job very well and manufacturing every little thing work Smoothly. Each and every experienced chef is familiar with the stimulation of the rush.After it’s the busiest Season of the night time,the orders are coming inside as a result prompt on your own can scarcely preserve observe of them, And each and every crack minute counts—then, after everybody digs in and operates jointly and All the things clicks, there’s real pleasure in the air. Nevertheless this enjoyment arrives simply just As soon as by yourself perform for it. A cook with a confident state of mind works abruptly, productively, smartly, and securely. Industry experts Add delight inside their perform and will need to make absolutely sure it is some thing to be happy of. Satisfaction in your effort and in your profession is critical, nonetheless humility is sizeable Too,specially as soon as yourself are starting off out.Sometimes new culinary college or university graduates come On the process wanting to know they recognize something. Don't forget that studying to cook and Discovering to find the money for a kitchen area is a lifelong method and that you are not however skilled to be Executive chef. The significance of a knowledgeable attitude starts off even before your self start out your initial Job.The traditional guidance for a worthwhile job job interview applies to chefs as properly as to business office Professionals:Dress and behave not for the community your self belong to nevertheless for the neighborhood By yourself have to have to sign up for.Arrive amazing,fresh new,properly dressed,and on time.Buy noticed for The straight causes.Bring this mindset through each individual working day on the job. Getting Ability Food provider demands physical and mental stamina, beneficial conditioning, and a willingness to Do the job tough.It is demanding effort and hard work.The stress can be challenging and the several hours very long and grueling. Oneself might be doing work nights and weekends at the time anyone else is enjoying.And the Effort can be monotonous.Your self may possibly feel it’s drudgery to hand-shape 2 or three Dozen meal rolls for your baking course,however hesitate until your self just take that excellent task in the huge Resort and are advised to crank out 3,000 canapés for a occasion. Overcoming these issues demands a feel of accountability and a commitment To your vocation,to your coworkers,and to your buyers or purchasers.Devotion moreover Means getting with a undertaking and not hopping against kitchen to kitchen each number of weeks. Sticking with a activity at small a calendar year or two displays prospective businesses you are really serious About your work and can be relied on. Power TO Get the job done WITH Those people Couple of of on your own will work in an institution so lower that you are the just specific on the Staff.Foodstuff company effort and hard work is teamwork,and it’s essential to be equipped to do the job nicely on a personnel And to cooperate with your fellow personnel.On your own can’t manage to allow ego ailments, petty Jealousy,departmental rivalries, or emotions more than other us residents consider in the course of doing The job effectively.in the aged times,plenty of cooks had been renowned for their temper tantrums.The good news is, Self-discipline is even more valued today. EAGERNESS TO Master There is further to discover relating to cooking than you will find out in a lifestyle.The top cooks In the globe are the initial to acknowledge they comprise further more to understand, and they preserve functioning,experimenting, And reading.The food services sector is shifting as a result immediately that it is very important To be open to fresh suggestions.No make any difference how Wonderful your techniques are,you might discover An even improved course. Move forward to review and go through.Find excess function that offers your self the probability to find out In opposition to people today with extra encounter.For illustration,if you are working on the warm line in A cafe, question the pastry chef if yourself could possibly occur in early, on your personalized season, to guidance Out and,in the treatment,profit new expertise and expertise. A great number of culinary schools and systems add proceeding education and learning Options that can Aid on your own add fresh new abilities. Professional interactions these kinds of as the American Culinary Federation (ACF) and the Worldwide Association of Culinary Experts (IACP) give Possibilities for mastering as perfectly as for manufacturing contacts with other professionals. A Finish Selection OF Abilities Highest humans who grow to be well-informed cooks do so for the reason that they like to cook.This is An essential determination, yet it is too essential to develop and maintain other techniques That are needed for the vocation.To be productive,a cook need to comprehend and manage Food rate and other financial items,afford and continue to keep acceptable inventories,deal With purveyors,and comprehend workforce command. Expertise One particular of our utmost dependable cooks said,“You don’t fairly recognize how to cook a dish till On your own have carried out it a thousand instances.” There is no choice for a long time of experience. Looking at cooking fundamentals in Books and in educational facilities can just take your vocation off to a functioning commence.Oneself might study excess In excess of straightforward cooking theories to your chef instructors than you could in a number of decades Of doing work your route up versus washing veggies. However if yourself need to have to develop into an carried out Cook, you will need teach, practice, and further more educate.A degree does not Make on your own a chef. Commitment TO Top quality Innumerable These feel just a unique group of foodstuff can be called gourmet food.It’s difficult To say particularly what that is.Apparently, the just issue so-called connoisseur food stuff add in Well-liked is large rate. The simply variance significance making is amongst well-prepared foods and improperly penned Food.There is Fantastic roast duckling à l’orange and there is poor roast duckling à L’orange.There are Great hamburgers and French fries, and there are negative hamburgers And French fries. No matter whether on your own get the job done in a top restaurant, a fast-food cafe, a faculty cafeteria,or A catering Space,yourself can do your job well, or not.The conclusion is yours. High fine doesn’t automatically mean large selling price. It costs no additional to cook environmentally friendly Beans nicely than to overcook them. Still in buy to build quality food, by yourself Need to need to have to. It is not adequate to basically understand how. Very good Knowing OF THE BASICS Experimentation and innovation in cooking are the invest in of the day.Excellent cooks are Breaking previous restrictions and inventing dishes that would contain been unthinkable decades Ago.There seems to be to be no reduce to what can be attempted. However,the chefs who appear to be most progressive are the 1st to insist on the Importance of potent grounding in simple tricks and in the common approaches practiced For the reason that Escoffier’s working day. in obtain to innovate,on your own have to notice where to start off. For the starter, knowing the basic principles will help on your own get superior ease of your Experience.After your self observe a practiced cook at effort,by yourself will realize far better what Oneself are seeing and will recognize what queries to check with.in get to engage in Terrific tunes on the Piano,oneself initially add to discover to engage in scales and exercises. That’s what this guide is about. It’s not a program in French cooking or American Cooking or connoisseur cooking or espresso retailer cooking. It’s a system in the basic principles.Whenever By yourself full the e-book,yourself will not know every thing.Yet you must be geared up to consider positive Ease of the innumerable financially rewarding decades of food items service knowledge ahead of by yourself.","directions":"","url":"https://recipe.bluelayer.org/recipe/192/expectations-of-professionalism"},{"id":"187","title":"samosas & clean mango chutney","ingredients":"Samosas & fresh mango chutney Four tbsp. sunflower oil Just one tsp. mustard seeds 2 tiny onions, finely chopped 2 tsp. curry powder 1/4 tsp. salt Two potatoes, peeled and finely chopped A single carrot, peeled and finely chopped A single cup diced eco-friendly beans One cup frozen peas 1/2 cup water A person (8-oz.) deal phyllo pastry Sunflower oil, for deep-frying For the chutney 1 ripe mango One superior shallot, peeled and about chopped Two green chiles, approximately chopped 2 garlic cloves Sea salt Hot the oil in a skillet, add the mustard seeds, and cook above a moderate heat until they get started to pop. Stir in the onions and fry for 5 minutes until they are comfortable. add the curry powder and salt, fry for Just one moment, then add the potatoes, carrot, beans, peas, and water. Cook dinner for 15 minutes on a reduced heat, stirring occasionally, until the veggies are delicate and the liquid nearly evaporated. Get rid of in opposition to the heat and let cool. Slash the phyllo pastry sheets in fifty percent toward produce prolonged strips. Work with just one strip at a year, masking the getting strips with wax paper or a damp material to reduce drying out. Place a spoonful of the filling at one particular stop of the strip. Fold more than the corner diagonally toward kind a triangle. Commence the folding in direction of the end of the strip. Seal the finishes with a very little water. Repeat with the remaining strips. Serves 4 Two-thirds fill a deep-fryer or wok with sunflower oil and warm in direction of 350°F. Fry the samosas two at a year for 2–3 minutes until golden. Drain on paper towel, then serve scorching or at space temperature. To crank out the chutney, peel the mango and lower the flesh in opposition to the pit, about chop, and set aside. in a food processor, process the shallot, chiles, and garlic right up until tender. add the mango and pulse to somewhere around chop. Period with salt. Go to a serving bowl.","directions":"","url":"https://recipe.bluelayer.org/recipe/187/samosas-clean-mango-chutney"},{"id":"124","title":"Tomato and Mozzarella Tarts","ingredients":"Ingredients I utilized: A single sheet frozen puff pastry, thawed (I uses 4.5 oz total) A single 1/2 tbsp finely shredded Parmesan cheese Two oz shredded aspect skim mozzarella cheese One large OR 2 SMALL roma tomato, thinly sliced (9 slices) Kosher salt and ground black pepper Nine little fresh basil leaves","directions":"","url":"https://recipe.bluelayer.org/recipe/124/tomato-and-mozzarella-tarts"},{"id":"114","title":"Sweet 'n Spicy Turkey Meatballs with Bacon and BBQ Sauce","ingredients":"For meatballs:
One
1/4 pound
93% lean ground turkey
6 slices bacon (4 ounces),
about chopped
1/2 onion,
quartered
2 garlic cloves, halved
2 ounces (about
4 whole) jarred cherry peppers (I which includes Trader Joe’s)
10 basil leaves Just
one teaspoon fresh thyme Just
one large egg
1/2 cup complete wheat panko (or gluten-free panko)
1/2 teaspoon kosher salt Freshly ground pepper, to taste For the BBQ glaze:
2 tablespoon ketchup","directions":"Preheat oven to 400 levels. For glaze: In a lower bowl, blend barbeque sauce and ketchup. Set apart. For meatballs: in a food processor equipped with the metal blade, blend bacon, onion, garlic, cherry peppers, basil and thyme. Pulse right up until put together and uniform in colour and texture, above Ten pulses. In a large bowl, mix ground turkey, egg, panko, salt and pepper. add bacon-cherry pepper mix to bowl and mixture until carefully blended. Using your palms, style small spherical meatballs, about the sizing of a golfing ball. Destination the meatballs on a heavy baking sheet lined with parchment and with a pastry or silicone brush, frivolously brush the meatballs with the barbeque-ketchup mix. Bake for Twelve minutes and then modify oven to broil. Broil for an additional Four to 5 minutes, or right up until meatballs are cooked in the course of and browned.","url":"https://recipe.bluelayer.org/recipe/114/sweet-n-spicy-turkey-meatballs-with-bacon-and-bbq-sauce"}]