Cherry-Zucchini Scones

Cherry-Zucchini Scones

Ingredients:

2 1/2 cups (298g) Unbleached All-Purpose Flour
1/2 cup (99g) granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
8 tablespoons (113g) unsalted butter, cold, cut into pats
3/4 cup (106g) dried cherries, rough-chopped
1 cup (121 to 150g) grated fresh zucchini, lightly packed
1 teaspoon grated lemon peel (zest)
1 large egg
1 teaspoon vanilla extract
1/4 cup (57g) milk
coarse sparkling sugar, for sprinkling the tops, optional

Directions:
Preheat the oven to 400°F. Line a baking sheet with parchment, or grease the wells of a scone pan.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

Cut in the butter until it's the size of peas. Stir in the dried cherries, then put the zucchini and lemon zest on top (don't stir them in yet).

In a separate small bowl or measuring cup, whisk the egg with the vanilla and milk. Add all at once, to the dry ingredients, and stir until the dough is evenly moistened. It will seem quite dry at first, but keep stirring and the zucchini will begin to give up its
liquid.

As soon as the dough holds together, scoop it onto the prepared baking sheet and gently pat it into a circle about 1/2" thick, or scoop it into the greased wells of a scone pan.

Cut the dough into 8 wedges. If you want to make smaller scones, use a tablespoon scoop to make rounds. Or use a small scone pan, dropping a scoopful of dough into each well.

Pull the large wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.

Sprinkle the top of the scones with sparkling sugar, if desired.

Bake the scones for 22 to 24 minutes, until the tops are golden brown and a toothpick inserted into the center of one comes out clean. Bake the smaller scones for 13 to 15 minutes, or until they test done. Remove them from the oven, and serve warm.

Yield: 8 large or 24 small scones.

Tips from our Bakers:
Try using a bowl scraper to fold the dry ingredients into the wet part of the mixture. Things will look quite dusty at first, but as you continue the dough will become more moist as the zucchini gives off liquid.

Ginger Scones ~ Apricot Ginger Scones Two recipes

 Ginger Scones

Ingredients
Scones
2 cups (241g) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper (freshly ground preferred)
1 teaspoon cinnamon
1 teaspoon coriander
1/2 teaspoon cardamom
1/4 teaspoon clove
4 tablespoons (57g) unsalted butter, cold, sliced into 1/8”-thick pieces
1/2 cup (92g) crystallized ginger, chopped into pea-sized pieces
3/4 cup (170g) heavy cream
1/4 cup (53g) brown sugar, packed
Topping
1 large egg, beaten for egg wash
coarse sparkling sugar, optional

Directions:
Set your oven rack on a rung in the top third of the oven. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl whisk together the flour, baking powder, baking soda, salt, and ground dry spices.

Add the cold butter, tossing to coat with the dry ingredients. Then press the butter pieces between your thumbs and forefingers into small flat pieces, or "leaves."

Add the ginger and toss to combine.

In a small bowl whisk together the cream and brown sugar.

Add the wet ingredients to the dry ingredients and mix gently until the mixture is just combined. The dough should be firm and barely cohesive (some dry bits are OK).

Transfer the dough to a lightly floured work surface, and fold a few times to incorporate any dry bits if necessary.

Pat the dough into a circle 1" thick and 7" across. You may chill the dough until set for easier cutting.

Cut the dough into eight wedges with a chef's knife, cutting directly down; don't saw. Arrange the scones evenly on the prepared pan.

Brush the scones with the egg wash and garnish with coarse sugar.

Bake the scones for 18 to 22 minutes on the top rack, rotating after 14 minutes, until they're light gold and firm to the touch.

Remove the scones from the oven, and serve warm or at room temperature. Store baked scones, well wrapped, at room temperature for 2 to 3 days; or freeze for up to 1 month.

Tips from Our Bakers:
Freeze unbaked scones, well wrapped, for up to a month. To bake them from frozen, keep them covered and allow them to thaw overnight in the refrigerator before baking them as directed above.


J

Molasses Cookies

Gingersnaps

A holiday classic: 

Ingredients
Cookies
3/4 cup vegetable shortening*
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 large egg
1/3 cup molasses
2 1/3 cups King Arthur Unbleached All-Purpose Flour
1 to 2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon

*Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.
Coating
1/4 cup (50g) sugar
1 teaspoon ground cinnamon

Directions:
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the shortening, sugar, salt, and baking soda.

Beat in the egg, then the molasses.

Add the flour and spices, beating to make a smooth, fairly stiff dough.

To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.

Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.

Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.

Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.

Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.

Maple Shortbread

Vermont Maple Shortbread


Maple is practically synonymous with Vermont, and as good Vermonters, we like to make sure we have an ample stash of recipes using every form of it. This shortbread is a great alternative to its traditional vanilla counterpart. With its bold flavor (from both maple sugar and syrup), any maple lover is sure to devour these.
PREP15 mins
BAKE25 to 30 mins
TOTAL1 hr 15 mins

YIELD

16 shortbread wedges.

Ingredients
Cookies
1 cup (16 tablespoons, 227g) unsalted butter, at cool room temperature, 65°F to 68°F
3/4 cup (117g) pure maple sugar
1 teaspoon salt
1/4 teaspoon maple flavor, optional, for enhanced flavor
1/4 teaspoon vanilla-butternut flavor, optional, for enhanced flavor
2 1/2 cups (298g) All-Purpose Flour
1 cup (113g) chopped pecans or walnuts, optional

Topping
scant 2 tablespoons (28g) maple syrup
Directions:

Preheat the oven to 325°F. 

Melt a tablespoon of butter and brush it onto the bottom and sides of a shortbread pan. Alternatively rub soft butter onto the bottom and sides of an 8" round pan.

Beat together the remaining 15 tablespoons butter, maple sugar, salt, and flavors until well blended.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix in the flour to form a smooth, cohesive dough. The dough will be crumbly at first, but will come together as it's mixed.

Fold in the chopped nuts.

Divide the dough in half. Wrap one half in plastic and set aside. Press the second half into the prepared pan.

Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes.

Bake the shortbread for 25 to 30 minutes, until the surface is a light golden brown, and the edges are a darker golden brown.

Remove the shortbread from the oven, and immediately turn it out onto a clean work surface. Gently brush the shortbread with the maple syrup (you want to be careful not to brush away the pattern if you used a shortbread pan).

Using a pizza wheel or sharp knife, cut the shortbread while still warm into 8 equal wedges and transfer them to a rack to cool completely.

Repeat the bake with the remaining half of dough.

Store the shortbread, well wrapped, at room temperature for several days; freeze for longer storage.

Blueberry Muffins Jordon Marsh

Famous Jordon Marsh Blueberry Muffins

This is a recipe from the famous Boston Department Store which were served in their Restaurant.
Ingredients:
1/2 cup (8 tablespoons) butter, at room temperature
1 cup sugar
2 large eggs
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup milk
2 1/2 cups blueberries, fresh preferred
1/4 cup sugar, for topping
Directions
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.

In a medium-sized bowl, beat together the butter and sugar until well combined. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition. Beat in the baking powder, salt, and vanilla. 

Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl. 

Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute. 

Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here. Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional, go for it! 

Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. 

Remove from oven, loosen edges and carefully remove from pan. Yield 12 muffins.

Caribbean Rum Cake

Rum Cake

Start by preheating the oven to 325°F, with a rack in the center.
Cake ingredients:

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups sugar
3.4-ounce box instant vanilla pudding mix (not 
    sugar free)*  Read note below.
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1/2 cup milk, at room temperature
4 large eggs, at room temperature
1/2 cup rum, plain or spiced
2 teaspoons vanilla extract
1/4 teaspoon butter-rum flavor, optional but excellent
1/4 cup almond flour, for dusting baking pan, optional

*Note Want to omit the pudding mix? You can; your cake will be a bit less sweet, and somewhat drier. You can address this by adding 1/3 cup granulated sugar, 1/4 cup cornstarch, and an extra 1 teaspoon vanilla to the recipe, in place of the dry pudding mix; but we still prefer the original pudding mix version.

Mix the cake batter

Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.

Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.

Stir in the rum, vanilla, and butter-rum flavor.

Prepare a Bundt pan

Spritz a 10- to 12-cup Bundt pan with cooking spray. 

For an extra layer of nutty flavor (and to help keep the cake from sticking), sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess.  

Pour the batter into the prepared pan.

Level the batter with a spatula.
Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.  

Make the syrup

Leave the cake in the pan to cool slightly while you make the syrup:

8 tablespoons (1/2 cup) unsalted butter
1/4 cup water
1 cup sugar
1/4 teaspoon salt
1/2 cup rum, plain or spiced
1/2 teaspoon vanilla extract

Note: Using the full amount of syrup (above) makes a traditional rum-soaked rum cake, one that’s incredibly moist. For a cake whose texture is more similar to that of a standard cake, make and use a half-recipe of this syrup.

In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. 

Remove from the heat and stir in the vanilla.

Use a long skewer to poke holes all over the cake. 

Soak the cake with the syrup

Pour about 1/4 cup of the syrup over the cake (still in the pan).

Allow the syrup to soak in, then repeat again and again until all the syrup is used.

Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup.

Turn the cake out of the pan

When ready to serve, loosen the edges of the cake and invert onto your serving plate. 

If the cake won’t release, don’t force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.  Enjoy!

Serve with hot coffee or tea. Or not; this cake is irresistible all on its own.

Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

Rum cake without alcohol

It seems counter-intuitive, but you can omit the rum and make a non-alcoholic version of this cake. Here’s how:

For cake with mild rum flavor — Cake: substitute water for the rum, and use 1/2 teaspoon butter-rum flavor. Syrup: Substitute water for the rum, and use 1/4 teaspoon butter-rum flavor (added once the syrup is done simmering). Note that our butter-rum flavor is a professional-quality, extra-strong flavor; if you’re using store-bought rum extract, you’ll probably need to use more.

For cake with more assertive rum flavor — Cake: Substitute water for the rum, and add 3/4 to 1 1/2 teaspoons butter-rum flavor. Syrup: Substitute water for the rum, and use up to 1/2 teaspoon butter-rum flavor (added once the syrup is done simmering).