Lemon Yogurt Cake

Barefoot Contessa

1 1/2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

*

1 c. plain yogurt

1 1/3 c. sugar divided

3 extra large eggs

2 tsp. grated lemon zest (2 lemons)

1/2 tsp. vanilla extract

1/2 c. vegetable oil

*

1/3 c. freshly squeezed lemon juice

For the glaze (I didn't use)

1 c. confectioners sugar

2 tbs. freshly squeezed lemon juice

DIRECTIONS:

Preheat the oven to 350 F. Grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Line bottom w/parchment paper. Grease and flour the pan.

Sift together flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter making sure its all incorporated. Pour batter into the prepared pan and bake for about 50 minutes, or until a cake tester (tooth pick) placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup sugar and 1/3 cup lemon juice in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool for 10 minutes. Carefully flip it over and place on a baking rack over a sheet pan. While cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the sugar and lemon juice and pour over top of cake.

Klf

Buttermilk Cheddar Biscuits

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:

40 min

Inactive Prep Time:

hr min

Cook Time:

25 min

Level:

Easy

Serves:

8 biscuits

Ingredients

• 2 cups all-purpose flour, plus more as needed
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• 1/2 cup cold buttermilk, shaken
• 1 cold extra-large egg
• 1 cup grated extra-sharp Cheddar
• 1 egg, beaten with 1 tablespoon water or milk
• Maldon sea salt, optional

Directions

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in

 the bowl of an electric mixer 

fitted with the paddle attachment. 

With the mixer on low, 

add the butter and mix until 

the butter is the size of peas.

Combine the buttermilk and egg 

in a small measuring cup and beat lightly with a fork.

 With the mixer still on low, quickly add the buttermilk mixture 

to the flour mixture and mix only until moistened. In a small bowl, 

mix the Cheddar with small handful of 

flour and, with the mixer still on low, 

add the cheese to the dough. Mix 

only until roughly combined.

Dump out onto a well-floured board

 and knead lightly about 6 times. 

Roll the dough out to a rectangle 10 by 5 inches.

 With a sharp, floured knife, cut 

the dough lengthwise in half and 

then across in quarters, making 8 

rough rectangles. Transfer to a 

sheet pan lined with parchment 

paper. Brush the tops with the

egg wash, sprinkle with salt, if

 using, and bake for 20 to 

25 minutes, until the tops 

are browned and the 

biscuits are cooked 

through. Serve hot or warm.

Printed from FoodNetwork.com on Fri Jun 12 2009

© 2009 Sripps Networks, LLC. All Rights Reserved

Blueberry Muffins
Courtesy of Barefoot Contessa
(Makes approximately 16 muffins. See below for recipe halved w/added nanner)

1 1/2 sticks unsalted butter, room temp.
1 1/2 cups sugar
3 extra large eggs at room temp.
1 1/2 tps. vanilla
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 half pints fresh blueberries

Preheat oven to 350 degrees. Place paper liners in muffin pans.

In bowl of electric mixer, fitted with paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes). With mixer on low speed, add eggs one at a time, then add vanilla. sour cream and milk. In a separate bowl sift flour, baking powder, soda and salt. With mixer on low add the flour mixture to the batter and beat until mixed. Fold in blueberries with a spatula. Make sure the batter is completely mixed.

Scoop the batter into the muffin pans filling each cup just over the top and bake 25 to 30 minutes until muffins are lightly browned on top and cake tester comes out clean.

Blueberry Muffins Kathleen Style
(Recipe in half~ makes approximately 11 muffins)

6 tbs. unsalted butter, room temp.
3/4 cups sugar
1 egg, 1 egg yolk at room temp.
3/4 tsp. vanilla
1/2 cup sour cream
1/8 cup milk
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 half pint fresh blueberries
1 whole banana, mashed

Preheat oven to 350 degrees. Place paper liners in muffin pans.

In bowl of electric mixer, fitted with paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes). With mixer on low speed, add eggs one at a time, then add vanilla, sour cream and milk. In a separate bowl sift flour, baking powder, soda and salt. With mixer on low add the flour mixture to the batter and beat until mixed. Add mashed banana. Fold in blueberries with a spatula. Make sure the batter is completely mixed.

Scoop the batter into the muffin pans filling each cup just over the top (I use a ice cream scoop)and bake 25 to 30 minutes until muffins are lightly browned on top and cake tester comes out clean.

Klf

Joanne Chang's Sticky Buns

{Note: I halved the recipe and wrote in italics what I used. This made 18 sticky buns}

Brioche dough, recipe follows

Filling, recipe follows

Goo, recipe follows

Brioche Dough:

2 1/2 cups high gluten flour (I used bread flour) 1 1/4 cup

2 1/2 cups all-purpose flour 1 1/4 cup

1 ounce yeast 2 pkgs rapid rise

1/3 cup plus 2 tbs. sugar 4 tbs.

1 tbs. salt 1/2 tbs. salt

1/2 cup ice water 1/4 cup

5 eggs 2 eggs, 1 egg yolk

11 oz. butter 1 stick + 2 1/2 tbs.

In large bowl of stand mixer, combine all ingredients except butter and beat on low with dough hook for 10 minutes.

Add the softened butter and knead for another 20 minutes until dough slaps the side of the bowl.

Place in container and cover well. Proof in the fridge for 6 hours (I left mine in fridge over night and when I took it out the next morning I waited for about a half an hour to let it soften before I rolled it out)

On floured work surface, roll out the dough into a rectangle. Combine the following:

2 cups brown sugar 1 cup

1 tsp. ground cinnamon 1/2 tsp.

1 cup pecans, toasted and chopped 1/2 cup

Sprinkle the above on brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1 inch thick. Spread cooled Goo on the bottom of a roasting pan and place buns evenly spaced in the pan.

Goo:

1/2 lb. butter 1 stick

15 oz. brown sugar 1 cup brown sugar

5 oz honey 1/3 cup

1/2 cup cream 1/4 cup

1/2 cup water 1/4 cup

In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and then whisk in the honey, cream and water.

Shape, cover, proof for several hours at warm room temperature.

Bake @ 350 for 15-20 minutes or until buns are lightly browned on top.

Klf

Peanut Butter Filled Chocolate Cookies
**********

1 1/2 c. flour
1/2 c. dutch cocoa powder
1/2 tsp. baking soda
1/8 tsp. cayenne pepper
1/2 c. butter, softened
1/2 c. sugar
1/2 c. packed brown sugar
1/4 c. peanut butter
1 egg
1 tbs. milk
1 tsp. vanilla
***********

Peanut Butter Filling

3/4 c. sifted confectioner's sugar
1/2 c. peanut butter
**********

2 tbs. granulated sugar

Preheat oven 350

Sift together flour, cocoa powder, baking soda and pepper in a medium bowl.

Beat butter, 1/2 cup sugar, brown sugar and 1/4 peanut butter until well combined. Add egg, milk and vanilla. Beat well. Gently add flour mixture about 1/3 cup at a time. Form the chocolate in dough balls. Approximately 32.

For the filling: Combine confectioner's sugar and 1/2 c. peanut butter and beat until smooth. Form into approximately 32 balls.

Working on a silpat or parchment, gently flatten each chocolate ball with bottom of a glass. Top w/peanut butter ball. Carefully fold the chocolate dough over the peanut butter ball and seal the edges. Roll dough into ball.

Place balls on parchment lined baking sheets. Lightly flatten with the bottom of a glass dipped in the 2 tbs. granulated sugar.

Bake cookies for about 8 minutes, until the surface begins to slightly crack. Let cool for 1 minute on the sheet. Transfer to wire racks and cool completely.

Heart Attack Dressing

Egg Bread:

3 eggs
2 cups buttermilk
2 cups plain yellow cornmeal
1/2 tsp. baking soda
1 tsp. sugar
2 tsps. baking powder
2 sticks butter, melted
1 tsp. salt

Beat eggs, add 1 stick of melted butter and buttermilk. Mix soda, baking powder, salt, sugar and meal in a separate bowl. Beat into egg mixture a little at a time. Add second stick of melted butter. Pour into greased pan (I use my cast iron skillet) and bake @ 350 degrees until golden brown~ 30-40 minutes.

Dressing:

6 biscuits
1 cup finely chopped celery
1/2 tsp. black pepper
2 medium finely chopped onions
4 eggs
1 cup melted butter
2 1/2 cups chicken broth (I usually add more~ depends on how big my biscuits are and how many I use)

Mix dressing w/egg bread while it is still hot from the oven. Put all in dressing pan and bake @ 350 til golden brown.

Call 911 if you experience any heart palpation's...

Klf

Twice Baked Taters

Ingredients:

Taters
Sea Salt
Kosher Salt
Pepper
Paprika
Milk
Sour Cream
Butter
Cheddar Cheese

Wash and while taters are still damp, stab w/knife a few times and cut a slit down the side. Rub with sea salt and wrap w/foil. Bake @ 425 for about an hour or till knife jabs in easily and comes out clean.

Slice taters in half. With a teaspoon, scoop out flesh and put in a large bowl. I use a ricer to squeeze the tater (a gift from a friend) meat so that there are very few lumps to contend with. Add butter, salt, pepper, milk and sour cream (to taste) and mix. Put tater mixture back into shells.

Roll taters on a plate to cover tops w/sharp Cheddar cheese. Sprinkle with more pepper and paprika. Cover w/foil and place in freezer until ready to use or bake at 350 for about 30 minutes or until heated through and cheese is melted.
That's all there is to it~

Klf

Angel Biscuits

1 envelope yeast
1/4 c + 1 pinch sugar
2 tbs. lukewarm water
5 c. self rising flour
1 c. cold Crisco cut up in small pieces
2 c. buttermilk
6 tbs. butter melted

1) In small bowl dissolve yeast and the pinch of sugar in lukewarm water and let it stand for five minutes, or till foamy. Meanwhile in a large bowl mix flour with the remaining 1/4 cup sugar. Using a pasty blender or two knives cut in the shortening until the mixture resembles small peas. Add the yeast and buttermilk and stir until the dough just comes together.

2) Turn the dough out onto a lightly floured work surface and knead 5 times. The dough should have a soft, moist texture. Return the dough to a clean bowl and cover with plastic rap. Refrigerate over night.

3) Transfer the chilled dough to a lightly floured surface and kneed 10 times. Roll out the dough to a 16 inch round 1/3 inch thick. Using a 2 1/4 inch biscuit cutter, stamp out biscuits as close together as possible. Gather the scraps kneed three times and reroll then stamp out more biscuits as close together as you can.

4) Lightly butter 2 large baking sheets. Brush the tops of the biscuits with the melted butter. Fold biscuits in half, then brush the unbuttered sides with the remaining butter and place on prepared baking sheets. Cover loosely with plastic wrap and let the biscuits rise in a draft free place for two hours.

5) Preheat oven to 400 degrees. Bake the biscuits for about 15 minutes, or until browned on the bottom and slightly golden on top. Serve warm.

*Make ahead of time: The dough can be refrigerated for up to two days.*