2 1/2 cups all-purpose flour, spooned and leveled
1 3/4 teaspoons baking powder
3/4 teaspoons fine salt
14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons vanilla bean paste or pure vanilla extract, (I also used 1 teaspoon of almond extract to boost the flavor)
3/4 cup buttermilk
Preheat oven to 350 degrees F. Line 2 standard 12-cup muffin pans.
Whisk together flour, baking powder, and salt in a bowl. Beat butter on medium speed with an electric mixer until creamy, 2 to 3 minutes. Gradually beat in sugar, until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low and beat in eggs, 1 at a time, just until blended after each addition.
Beat in vanilla. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, just until blended after each addition.
Transfer batter to lined cups. Bake, rotating pans once, until a toothpick inserted in center comes out clean, 24 to 26 minutes. It took mine only 14 minutes. Cool in pans on a wire rack, 15 minutes; transfer to the rack to cool completely. You can stop here and eat 4 like my son did #becausehehatesfrosting or proceed to the lemon filling and Swiss Meringue buttercream frosting & coconut.
Lemon Curd Filling
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cool water
3 egg yolks slightly beaten
1 teaspoon lemon peel grated
Juice of a medium lemon
1 tablespoon butter
Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice.
Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring. Using a cupcake center-get-er outer (not sure what they are really called) or a knife, take the center out and fill with the lemon filling if using. Eat the centers.
Swiss Meringue Buttercream
1 cup sugar
4 large egg whites
1 1/2 cup butter, at room temperature (I ONLY used 1 stick, cause I was feeling guilty) so maybe it's not really buttercream frosting? Still delicious.
2 teaspoon vanilla bean paste or pure vanilla extract
Combine sugar and egg whites in a metal bowl. Place bowl over a sauce-pan of simmering water (make sure the bottom of the bowl does not touch the water) and cook, whisking constantly, until sugar is dissolved and mixture registers 160 degrees F on an instant-read thermometer, 4 to 6 minutes.
Whisk on medium speed with an electric mixer until fluffy and cooled, 9 to 11 minutes. Reduce mixer speed to medium-low; add butter, one tablespoon at a time, whisking well after each addition. Whisk in vanilla and, if desired, food coloring. Using a piping bag, pretend you work at a bakery like me and pipe away and if you like, pile with coconut and a slice of lemon.
Tom and I both woke up craving a good deli sandwich. But the drive to one of our favorite sandwich places in Ballard in the heavy rain sounded miserable.
So, I decided to create my version of a great sandwich: "The Other Coast Deli's" Rajun Cajun™: It has Cajun Turkey, Pepper Jack Cheese, Tomato, Onion, SPICY Salsa Mayo. Our Best Seller!" (If you find yourself in Ballard, you must try it. You will even crave it.)
A short drive to the store where I picked up a long loaf of fresh baguette and hunted for turkey deli meat. After 10 minutes and with the help of the deli lady, she produced a sad chunk of cajun turkey that she'd be happy to slice. I could not bring myself to buy it, so I grabbed some fresh chicken breasts to roast my own.
I heavily seasoned the chicken breast with Cajun seasoning, fresh ground pepper, sea salt, garlic powder and onion powder. Popped it in a 425 degree oven to roast it for about 12-15 minutes. Don't overcook your chicken - remember it continues cooking as it rests.
I sliced my tomato, red onion, pepper jack cheese thin and because it's valentines this week and we like it HOT, I added fresh jalapenos.
rajun' cajun sauce
1 cup mayonnaise
2 tablespoons fresh parsley, finely chopped
1 tbsp spicy brown mustard
1 tbsp Cajun seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
freshly ground black pepper
In a medium mixing bowl, combine mayonnaise, parsley, mustard, Cajun/Creole seasoning, garlic powder, onion powder, and black pepper. Stir to mix well. Transfer to serving bowl and refrigerate until serving.
the sandwich makings
thinly sliced cajun turkey or chicken.
sliced fresh tomatoes
sliced red onion
pepper jack cheese slices
Slice the baguette and place desired amount of cheese on it. Slice the chicken breast thin and place on the other side of the baguette. Toast in a hot 400 degree oven until cheese gets bubbly.
Remove from the oven, add your toppings and smother with the cajun mayo sauce. Then wrap tight in deli paper or parchment and let it sit for a few seconds so the flavors meld and the sandwich gets juicy.
Unwrap and eat. Have 200 napkins by your side 'cause you're going to need them.
If you love SOFT, full FLAVOR bread then you will love this deliciousness.
Linda’s Molasses Bread
2 3/4 cup boiling water
3 large shredded wheat biscuits (the old fashioned kind)
1 teaspoon salt
2 teaspoon shortening
1/2 cup molasses
1 tablespoon honey
1 1/2 package yeast
1/2 warm water
6-7 cups AP flour (do not use all at once, start with 5 cups and add more as needed)
1 egg and 1 tablespoon of water whisked in a small bowl for the egg wash.
In a medium size bowl, pour boiling water over the 3 shredded wheat biscuits. Add the salt, shortening, honey and molasses. Set aside to cool.
In a separate bowl, mix the yeast with 1/2 cup warm water and let proof. Add the proofed yeast mixture to the shredded wheat mixture gradually adding enough flour until it forms a soft “spring like” dough. Turn out to a floured counter and knead until smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap and let rise until doubled.
Preheat the oven to 400 degrees. Divide the dough into two loaves, placing dough into two, greased 9 inch loaf pans. Score the bread and brush with a water/egg wash. Let rest while the oven is preheating
Bake the two loaves in a preheated 400*oven for about 30-40 minutes. If the loaves start to get too dark, cover with foil and keep baking until internal temp is about 205 degrees when an instant read thermometer is placed in the bread.
***Update. Made this again, this time I used egual parts honey, molasses and malt barley. I baked one like the recipe suggests and the second loaf I baked in the preheated cast-iron skillet
Shortbread Linzer Cookies
1 cup sugar
3/4 lb. butter at room temp.
1 tsp. almond or vanilla extract
3 1/2 cups all purpose flour
1/4 teaspoon salt
Raspberry or strawberry jam for the filling
Bake at 350 degrees
In a stand up mixer using the paddle attachment, mix the sugar and butter until combined. Add the vanilla or almond extract.
Sift together the flour and salt. Add to the butter mixture, mixing on slow speed until dough starts to come together.
At this point I like to place my dough between two sheets of plastic wrap with a bit of flour on the bottom and a dusting on the top of the dough to keep it from sticking while rolling to 1/4' or less depending on your preferred thickness. Chill the rolled out dough for 30 minutes before cutting with cookie cutters.
Cut into shapes leaving half into bottom pieces without a cut-out and half with a cutout. Place onto ungreased baking sheet, then chill again for a few minutes before popping them into a preheated 350 degrees oven.
Remove from fridge and bake until edges lightly browned, about 12 - 15 minutes or until a soft golden color.
Dust the top with confectioners' sugar before placing the top on the jam half.
If you want the cookies to be crisp, assemble them the day you plan to eat them. Cookies will soften as the days go on.
I've been thinking about these for a few days now....They only have a little bit O' butter and sugar. Hey, at least they have oatmeal....
Crispy, lacy oatmeal dunkers.
1 cup butter, room temperature
3 cups old fashioned oatmeal
1/4 cup flour
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
Pre-heat oven to 350 degrees.
Cream together butter, sugar, vanilla and salt. Fold in the oatmeal and the flour until combined.
Drop in ice cream scoop sized sized balls onto a Silpat or parchment lined baking sheet. I made mine pretty big, so make sure to leave plenty of space between each cookie as they bake flat and grow big.
Bake 10 to 12 minutes, or until lightly browned then let cool for a few minutes on baking sheets before removing.