Hello Hello !! Original Plum Cake

Lemon Ricotta Strawberry Ciambellone

Preparing for Soccer Game: Germany vs. Austria

Starbucks Lemon Loaf

2-1/4 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1-1/2 c sugar
3 eggs
3 Tbsp Butter (I use about 1/2 cup)
1 tsp vanilla
1 tsp lemon extract
1/2 c lemon juice (I use 1/4 cup)
1/2 c buttermilk
Zest of 1 lemon

Glaze: 2 c powdered sugar
1/2 tsp lemon extract (I use 1 tsp)
2 Tbsp whole milk (I use an extra Tbsp)

Bake cake 350°F/180°C Oven 50 minutes. Will try 160°C to see if cake doesn't break.
Let cake cool 10 minutes. Flip cake out of cake pan.
Let cake cool completely on rack.  Glaze cake.

Cherry Pie

Not a piece of cake to make.  Two separate 2-crust pie doughs. Top crust with white sugar mixed in. Bottom crust without sugar.  Cherries are halved, pitted, and marinated in a mix of cornstarch, brown sugar, salt, lemon juice and almond flavoring.  Bake the bottom crust 350°/180° for 30 minutes with parchment and beans. Drain cherries, add another round of cornstarch, sugar and salt, mix and fill pie form, add dabs of butter.  Apply top crust with cut outs so pie can bubble. Bake 350°/180° about 1 hour.  Pie today with 5-1/2 cups of pitted cherries.  Second Round: 2 tablespoons cornstarch and 1/4 cup of brown sugar, plus salt. Add dabs of butter. Pie had just the right amount of jelling, no juice, and just a hint of tart (from lemon juice marinade) and a hint of almond flavor. 

Prepariamo il profiteroles a casa

La Cucina Italiana
aka Eclairs ?

Apple Cake

Apple Cake via International New York Times Food (modified)

Ingredients

• 1 cup/125 grams unbleached all-purpose flour, more as needed
• ¼ teaspoon baking soda
• 1/8 teaspoon kosher salt
• 2 ounces/57 grams unsalted butter (1/2 stick), softened
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1 large egg
• 2 cups diced apples (about 2 Granny Smith apples)
• ½ cup/57 grams toasted pecans, chopped - Toast 7 min, 180°C/350°F oven, then chop.

Preparation

1. Heat oven to 180°C/350°F. In a large bowl, whisk together flour, baking soda and salt.  
2. In a mixer bowl fitted with the paddle attachment, cream butter, sugar, vanilla, cinnamon and nutmeg. Add the egg and mix until smooth.
3. With the mixer on low, beat in dry ingredients until smooth (at this point the batter will be quite thick). Fold in the apples and nuts with a spatula by hand.
4. Spread batter evenly into a greased and floured 9-inch fluted tart or quiche pan with 1-inch sides. (Alternatively you can use a 9-inch cake pan with 1-inch sides.) Bake until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 40 to 55 minutes. Let cool 10 minutes before serving.

Hamentaschen for Jewish Purim Festival

Martha Stewart Recipe (didn't use an egg wash).
Apricot-Citrus Filling Via Ovenly Hamentaschen
1 cup dried apricots, chopped fine
1/2 cup water
1/8 cup freshly squeezed orange juice
Zest of 1/2 orange
Zest of 1/2 lemon
1/8 cup sugar
1/4 teaspoon salt
Cook ingredients on low heat about 10 minutes
until water is mostly evaporated and apricots soft. Puree. Let cool.
Fill hamentaschen circles with 1 teaspoon filling. Form triangles.
Bake 160°C oven about 20 minutes till golden.

In Solidarity with NYC

Apple Pie for the Epiphany

International Baking Industry Exposition By Chiara Mancusi

The grain-based food industry gathers every 3 years for the International Baking Industry Exposition (IBIE). This year, the most comprehensive event in the Western Hemisphere for baking returns to Las Vegas Convention Center, on 8th-11th October. Since its inception, IBIE continually strives to advance the baking industry through comprehensive access to innovative products from leading manufacturers and suppliers, and provide the common ground for collaboration amongst professionals in the field. This four-day event brings together more than 20,000 bakery professionals to network, learn and shop in more than 700,000 square feet of exhibit space. Sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), IBIE is a “working show” where millions of dollars of business is conducted daily; it brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology. Exhibitors include manufacturers and suppliers of baking/food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services. Pasticceria Internationale

Ricotta Pound Cake

Pumpkin Spice Cake

Happy Birthday Dad !!

A Rhubarb Crumble for your 89th Birthday Today.

Pumpkin Pie

Pumpkin Pie (Video) with Leanne Brown, NYU Alumna, Food Studies Scholar & Avid Cook, and New York University President John Sexton.

My Pumpkin Pie Recipe. I work with Fresh Pumpkin and Sweet Potatoes.

Bake a pie crust with butter. Make pumpkin pie filling. Bake 1 big sweet potato in foil 1-1/2 hours in 180C oven. Slice 1 Haikado pumpkin in half (*Not Halloween pumpkins) and roast in oven 1 hour 180C. Then puree sweet potato and pumpkin. Mix 1/2 c whipping cream. In food processor mix 3 eggs and 2 egg yolks, 2-1/2 c light brown sugar, 1/2 tsp white salt, 1-2 T cinnamon, 1 T ground ginger, 1/8 tsp nutmeg. Mix well. Add additional brown sugar & spices to your preference. Bake in 350°F/180°C oven approx. 50-60 min. Make sure to cover sides with foil while baking. Allow to cool. Add a side of whipped cream if desired.