tag:blogger.com,1999:blog-27300607459800017472023-12-08T19:02:15.433-05:00Carrington Lane Bakery
Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-2730060745980001747.post-66742532311951972442014-08-28T20:46:00.000-04:002014-08-28T20:46:05.449-04:00Stack Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Stack cake is an old pioneer recipe, usually served at weddings. Each guest would bring a cake layer, which was spread with applesauce then the layers were stacked. The brides popularity was measured by how tall the cake was. This recipe is a molasses cake with an unusual ingredient, it's laced with beer and topped with a whipped lemon cream cheese frosting. This cake was made for a birthday but what a fabulous wedding cake it would be!</span></span></div>
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<a href="http://3.bp.blogspot.com/-x3GOmCssCtw/U_-6UrLQt5I/AAAAAAAADG8/Y-PlO_kpfn8/s1600/5323_Stack_Cake_2014_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-x3GOmCssCtw/U_-6UrLQt5I/AAAAAAAADG8/Y-PlO_kpfn8/s1600/5323_Stack_Cake_2014_03.jpg" height="256" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;">Ingredients</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"> </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">Makes 6 thin 8 inch layers, serves 16</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">For the applesauce... </span></span></span></span><div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">9-10 medium sized granny smith apples</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1/2 cup sugar or to your taste</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1 teaspoon cinnamon</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1/2 teaspoon nutmeg</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">For the cake... </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1 cup butter, room temperature</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1 cup sugar</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1 cup molasses</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">3 eggs</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">4 cups all purpose flour</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1 teaspoon baking soda</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1 teaspoon salt</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1 cup beer, I used a lager</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">For the frosting...</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">3 ounces cream cheese, full fat, room temperature</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1 cup cold heavy cream</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1/2 cup sugar </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">1 teaspoon vanilla extract</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">finely grated zest of 1/2 a lemon</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">Grease and flour 6- 8" pans. If you don't have 6- 8inch pans than bake in batches, cleaning and greasing each time.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">Preheat oven to 375 degrees Fahrenheit. </span></span></span></span></div>
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<a href="http://4.bp.blogspot.com/-EuoRGXPb6l0/U_-8_rIlemI/AAAAAAAADHE/pCc-aNIZ12s/s1600/IMG_5334.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EuoRGXPb6l0/U_-8_rIlemI/AAAAAAAADHE/pCc-aNIZ12s/s1600/IMG_5334.jpg" height="267" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">To make the applesauce, peel, core and cut the apples into 1 inch pieces and place in a large saucepan. Add 1/2 cup water and cover pan. Place on medium high heat and bring to a simmer. Reduce heat to medium and stirring frequently, continue to cook until apples are tender, being careful not to scorch the apples. Remove the pan from the heat and add sugar, cinnamon and nutmeg, Stir well. Cool to room temperature.</span></span></span></span></div>
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<a href="http://4.bp.blogspot.com/-iir2FBktzzg/U_--TGJoUdI/AAAAAAAADHM/GQ8VGqoiDVQ/s1600/IMG_5373.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iir2FBktzzg/U_--TGJoUdI/AAAAAAAADHM/GQ8VGqoiDVQ/s1600/IMG_5373.jpg" height="285" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">To make the cake layers, in a mixing bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add molasses and mix well. </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">Sift the dry ingredients together and add to the creamed mixture alternately with the beer, starting with the flour and ending with the flour, beating well after each addition. </span></span></span></span></div>
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Divide batter evenly between each pan (1 1/2 cups per pan). Bake for
15 minutes until toothpick inserted into center of cake comes out
clean. Remove from the oven and cool on wire racks.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">To make the frosting, in a mixing bowl </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">using a paddle attachment, cream the cream cheese until light. Add sugar, vanilla and lemon zest, mix until well combined. Switch out the paddle attachment with a whisk attachment, and add heavy cream. Whisk until smooth and of spreading consistency. </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: lime;"><span style="color: black;">To assemble the cake, place the first cake layer on a cake plate and spread a layer of applesauce over it. Repeat with the next 4 layers. Place the last layer on top and swirl frosting over top. Refrigerate for at least 2 hours or up to a day before serving. This cake is delicious served cold and slice into thin slices, this cake is very tall. <span style="color: lime;">Enjoy!</span></span></span></span></span></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-47533560090615710592014-08-20T09:33:00.001-04:002014-08-20T09:33:37.099-04:00Coconut Custard with Coconut Crisps <div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-DiyW8fBFNmw/U-v90U52s5I/AAAAAAAADE8/MDsBq8YxZkQ/s1600/5353_coconut-custard_2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DiyW8fBFNmw/U-v90U52s5I/AAAAAAAADE8/MDsBq8YxZkQ/s1600/5353_coconut-custard_2014.jpg" height="400" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This recipe is adapted from the book,<a href="http://www.amazon.com/gp/product/0452285666/ref=s9_simh_gw_p14_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=07TQM22K6DCC3ZQCTQQ4&pf_rd_t=101&pf_rd_p=1688200382&pf_rd_i=507846" target="_blank">Eat Fat, Lose Fat</a> by the authors of the Nourishing Traditions cookbook, Dr. Mary Enig and Sally Fallon. In this recipe I'm using coconut milk and coconut sugar, which explains the brown color of the custard. I've also accompanied the custard with a coconut crisp and fresh Mango.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #7f6000;"> Ingredients</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i>makes 4 servings</i></span></span></div>
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<i><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">for the custard...</span></span></i> </div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 cup real coconut milk, be sure to whisk the liquid and the cream together</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i> </i>before measuring</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup coconut sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">5 large eggs</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i>for the coconut crisps...</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 cup unsweetened desiccated coconut</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 cup pure maple syrup</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 fresh mango cut into 1/2 inch bits</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preheat the oven to 350 degrees Fahrenheit.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">To make the custard, combine the coconut milk and the coconut sugar in a medium sauce pan and whisk together until combined. Heat over medium flame only until sugar is dissolved. Remove from heat and cool to room temperature.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In a medium bowl whisk together the eggs until well combined and add to the coconut milk mixture, stir to combine. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Butter 4 custard cups and divide the mixture evenly in each cup. Place the cups in a baking pan and fill with hot water, about 1/2 way up the sides of the cups and bake for 30-35 minutes or until custard is set.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Remove from the oven and carefully place on a wire rack to cool. </span></span></div>
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<a href="http://4.bp.blogspot.com/-1xL8r4ZDT9g/U-v6wysQYbI/AAAAAAAADEs/gjlvpuAx60I/s1600/IMG_5342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1xL8r4ZDT9g/U-v6wysQYbI/AAAAAAAADEs/gjlvpuAx60I/s1600/IMG_5342.jpg" height="265" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">To make the coconut crisps (or Coconut Sprinkles as in the Eat Fat, Lose Fat book) set the oven to 200 degrees Fahrenheit. Mix together the desiccated coconut and the maple syrup. Pour onto a parchment lined baking sheet and with a spoon spread evenly, patting down to form a thin 10 or 12 inch round sheet of coconut. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Bake 45 minutes to an hour or until coconut is dried. Remove from oven and cool on a rack. Break apart with your hands and save aside some nice pieces to garnish your custard with and adding mangoes if you like . The remaining crisps will store nicely in a glass jar to be used for crushing over yogurt or ice cream or just plane snacking. <span style="color: #783f04;">Enjoy!</span></span></span><br />
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<br />Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-45975512037501029432014-08-11T18:12:00.001-04:002014-08-11T18:12:31.193-04:00Cherry and Herbed Cheese Salad with Chocolate Balsamic Vinaigrette <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-cin0glQgZus/U-j7B2XadmI/AAAAAAAADA0/m8X5j3WVQ1E/s1600/5300_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-cin0glQgZus/U-j7B2XadmI/AAAAAAAADA0/m8X5j3WVQ1E/s1600/5300_edited.jpg" height="400" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This is a salad that I came up with after having made a wonderful herbed cheese spread, thinking this would be great in a salad. I scooped out small balls and rolled them in chopped walnuts then paired them with dark cherries and dressed it with a chocolate balsamic vinaigrette. I used leaf lettuce and spinach in this dish but you can use what ever combination you like. This salad will certainly impress guests and you can prepare the components ahead of time, then arrange on plates and drizzle the vinaigrette over the top. </span></span></div>
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<span style="color: #660000;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Ingredients</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Makes enough cheese balls for 4 salads</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>For the cheese Balls...</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3 ounces brie cheese</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3 ounces cream cheese, full fat</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3 ounces sharp cheddar cheese, grated</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons finely chopped parsley</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon chopped chives</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon brandy</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 cup finely chopped walnuts, in a bowl </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>For the vinaigrette...</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons <a href="http://fioreoliveoils.com/collections/traditional-style-aged-balsamic-condimento/products/dark-chocolate-balsamic" target="_blank">chocolate balsamic vinegar</a><i> </i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/4 cup extra virgin olive oil</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon sea salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">black pepper to taste</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 cup pitted cherries cut in half</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">salad greens<i> </i> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">To make the cheese balls, combine the brie, cream cheese and grated cheddar cheese in a medium sized bowl. With a fork, cream together the cheeses and mix until creamy and well combined. Add the herbs and brandy, mix until incorporated. Scrape the cheese into a small bowl and wrap with plastic wrap. Refrigerate for at least 2 hours or up to days.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">For the dressing, combine in a small bowl the olive oil, vinegar, salt and pepper. Whisk well to combine. Set aside.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> To assemble the cheese balls, simply scoop out a rounded tablespoon of mixture and roll into a ball. Roll in chopped walnuts, covering each ball well with nuts. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">To assemble the salad, arrange salad greens and cherries on 4 salad plates. Drizzle vinaigrette over greens, then place 3 cheese balls decoratively on top of each salad. <span style="color: #660000;">Enjoy!</span></span></span></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-46323928993820984772014-08-06T20:18:00.000-04:002014-08-06T20:18:41.264-04:00Little Berry Almond Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LWKOUYeV7to/U9hIgjRyMhI/AAAAAAAAC-4/64RyF5h8rO4/s1600/5163_berry_almond_cakes_2014_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LWKOUYeV7to/U9hIgjRyMhI/AAAAAAAAC-4/64RyF5h8rO4/s1600/5163_berry_almond_cakes_2014_03.jpg" height="400" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I used to work in a gourmet food shop in a little coastal town in Maine. I was one of two bakers who where given free reign to try new and interesting recipes. Most of the recipes we used were favorites but sometimes we would enter uncharted territories, trying new recipes that didn't always quite deliver. If they were unsellable, regrettably we would have to dump them but sometimes just adding a pretty garnish or frosting to hide a mistake was all that was needed.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This recipe was not a difficult recipe by any means, however the directions say to place berries on top of the batter before baking. Fifteen minutes into the baking time I checked to see how my little cakes were doing and much to my dismay my cake had swallowed up my pretty arrangement of berries. I could do one of two things, I could continue baking the cakes until done or I could add more berries to the top of the slightly sunken cakes and continue to bake until done. I did both just to see what the results would be. After 15 minutes of baking I sprinkled a few more berries on top of half of the cakes, at this point there was a slight crust forming which would keep the berries from sinking and continued to bake until done. The result was lovely though slightly sunken. After the cakes had cooled I added more fresh berries to the top and sifted a little confectioners sugar over the top and voile! A beautiful, perfectly moist and delicious little cake I would not hesitate to serve guests.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">What we call in the business a "happy mistake".</span></span></div>
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<a href="http://1.bp.blogspot.com/-aGQPaA7a1Ek/U9hZqT3JFJI/AAAAAAAAC_Y/kJq1pmDG9HI/s1600/IMG_5176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aGQPaA7a1Ek/U9hZqT3JFJI/AAAAAAAAC_Y/kJq1pmDG9HI/s1600/IMG_5176.jpg" height="320" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">As you can see, the berries did a dive to the bottom of my cake and left a bit of a crater on the top. Not the most beautiful cake but I can honestly say, one of the best tasting cakes I've made. </span></span></div>
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<a href="http://2.bp.blogspot.com/-eczRdmr1rnc/U9hQ7izInKI/AAAAAAAAC_I/ZNDq4SHxP4c/s1600/5131_berry_almond_cakes_2014_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-eczRdmr1rnc/U9hQ7izInKI/AAAAAAAAC_I/ZNDq4SHxP4c/s1600/5131_berry_almond_cakes_2014_06.jpg" height="280" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;">Ingredients</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">Makes 9- 5 ounce cakes</span> </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">2 sticks plus 6 tablespoons butter, room temperature</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">1 1/2 cups granulated sugar </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">6 large eggs (300g) </span> </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">3/4 cup plus 2 tablespoons flour </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">1 teaspoon baking powder</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">1/4 teaspoon salt</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">2 1/2 cups almond meal (300g)</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">grated zest of 1 lemon </span> </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">Fresh berries, I used raspberries and blueberries</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">Preheat the oven to 325 degrees Fahrenheit</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">In a mixing bowl with a paddle attachment, beat the softened butter until smooth on medium high speed. Add the sugar slowly and beat until well incorporated. Reduce speed to low and add eggs, one at a time, mixing well between additions. Mix in lemon zest.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">In a medium bowl, sift flour, baking powder and salt together. Add flour to the butter mixture and mix to incorporate, scrape the bowl and add the almond meal and mix until combined.</span> </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><span style="color: black;">Divide batter evenly in paper baking cups to about 3/4 or more to the top. </span> <span style="color: black;">Place filled baking cups on a baking sheet spaced a couple inches apart. Place in the oven and set the timer for 15 minutes. After 15 minutes carefully remove the pan from the oven and quickly sprinkle berries over top of each cake and place back into the oven to bake for 15-20 minutes more or until a tester inserted in the center comes out clean. The tops will be a nice golden color and slightly indented. Remove from the baking sheet to a rack to cool completely. You may add more fresh berries to the top at serving time and a little sifted confectioners sugar on top<span style="color: blue;">. Enjoy!</span></span></span></span></span></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-16987505623873901012014-07-28T15:30:00.002-04:002014-07-28T15:30:49.447-04:00Ham and Leek Tart<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Ham and Leek Tart is one of my all time favorite savory tarts. I love the golden flaky free form crust and the filling is divine! It's a simple filling consisting of a good quality baked ham from the deli and fresh leeks sliced and sauteed in butter and white wine. It's a lovely combination and it most certainly will impress! </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;">Ham and Leek Tart</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">Serves 4</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;"><i>For the filling... </i></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 pound fresh leeks, cleaned, trimmed and sliced </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">2 tablespoons butter</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1/4 cup dry white wine</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1/2 lb baked ham, cut into 1/2 inch cubes</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 egg yolk</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1/4 cup heavy cream</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1/2 teaspoon salt</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1/4 teaspoon white pepper</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1/8 teaspoon fresh grated nutmeg</span></span></span></span><br />
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<i><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">For the pastry...</span></span></span></span></i></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 1/2 cups all purpose flour</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1/2 teaspoon salt</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 stick plus 2 tablespoons butter, well chilled</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">6 tablespoons ice water approximately</span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;"><i>For the glaze...</i> </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 egg</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">2 tablespoons heavy cream </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;"><a href="http://2.bp.blogspot.com/-RT7GWMT1bAg/U9aTu0i65gI/AAAAAAAAC8c/RhxoNdk_k3c/s1600/IMG_5084.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RT7GWMT1bAg/U9aTu0i65gI/AAAAAAAAC8c/RhxoNdk_k3c/s1600/IMG_5084.jpg" height="320" width="320" /></a></span></span></span></span></div>
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</span></span></span><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">To make the filling, melt the butter in a medium sized skillet. Add the sliced leeks and cook over medium heat stirring to coat leeks with butter. Continue cooking until leeks begin to wilt. Add the ham, wine and seasonings, cover the pan reduce the heat to low and cook the mixture until the leeks are very tender about half an hour. Most of the liquid should be evaporated at this point, if not, remove cover and cook another 5 minutes. Remove from the heat.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">Beat the egg yolk and the cream together and add to the mixture, stirring well. Transfer the mixture to a bowl and allow to cool.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #274e13;"><span style="color: black;">To make the pastry, combine the flour and salt together in a chilled bowl. Working quickly, cut the butter into the flour leaving bits of flour coated butter. Add only enough ice water to form a dough. Gather dough into a ball and on a floured work table shape into an even rectangle. Wrap and chill for 1/2 an hour. </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 400 degrees F.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">To assemble the tart, roll the pastry out on a floured work surface, to a slightly larger 12 inch square, then trimming to an even 12 inch square. Cut into two pieces, one 12X7 inches, the other 12X5 inches. Place the larger rectangle on a parchment lined baking pan.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Spread the cooled filling to within an inch of the boarder of the larger sheet. Cut a 1/2 inch square out of each corner of the rectangle. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Make several 3 inch horizontal slashes 1 inch apart in the smaller rectangle and carefully place it over the filling.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Mix the egg and the heavy cream for the glaze. Brush the edges of the bottom crust with the glaze and turn up the edges to overlap the top crust. Press to seal.</span></span> </div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Brush the top of the tart with the glaze and place in the preheated oven and bake for 10 minutes. Remove from the oven and brush again with the glaze and resume baking for another 25 minutes or until golden brown. Tart may be served hot from the oven or at room temperature. <span style="color: #274e13;">Enjoy!</span></span></span></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-46963309513414202652014-07-18T15:28:00.000-04:002014-07-18T15:28:14.042-04:00Wasabi Crab Cakes with Mango Cucumber Salsa<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-N00z0wm6i3o/U8kYA7aFDBI/AAAAAAAAC5k/1wm-2MYHEwM/s1600/carrington_lane_bakery_wasabi_crab_cakes_2014_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-N00z0wm6i3o/U8kYA7aFDBI/AAAAAAAAC5k/1wm-2MYHEwM/s1600/carrington_lane_bakery_wasabi_crab_cakes_2014_02.jpg" height="333" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> I first discovered these little cakes over at <a href="http://www.elanaspantry.com/salmon-wasabi-burgers/" target="_blank">Elana's Pantry </a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">she has a wonderful paleo and gluten free site well worth checking out. Her recipe uses fresh salmon for her cakes but I was looking for a crab cake recipe with an Asian flavor. This recipe definitely fit the bill. I cut back on the wasabi for our taste and added a cool mango and cucumber salsa to serve along side. This is a great summertime recipe that is quick and easy to prepare. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i>Makes 6- 2 1/2 inch cakes</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">8 ounces fresh lump meat crab</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 1/2 teaspoons fresh ginger, peeled and minced</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tablespoons thinly sliced scallions, green and white parts</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tablespoons cilantro, minced</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 large egg, slightly beat</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 1/2 teaspoons fresh lime juice</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 cup almond meal</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 teaspoon sea salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1-2 tablespoons wasabi powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">water</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">coconut oil</span></span><br />
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<a href="http://3.bp.blogspot.com/-pNv5O6OW7lY/U8kfJD1an9I/AAAAAAAAC58/kk4zOkxFYQo/s1600/IMG_5025.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pNv5O6OW7lY/U8kfJD1an9I/AAAAAAAAC58/kk4zOkxFYQo/s1600/IMG_5025.jpg" height="250" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Squeeze any water from the crabmeat and place crab in a medium bowl. Add ginger, scallions, cilantro, egg, lime juice, almond meal and salt. Mix together well. In a small bowl, combine the wasabi powder with enough water to make a moist paste and add this to the crab mixture mixing well and being sure the wasabi is distributed throughout the mixture. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Form into patties (I use an ice cream scoop to divide mixture evenly into 6 portions).</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Heat coconut oil in a large skillet over medium high heat. Saute cakes until golden brown, 4-5 minutes on each side. Enjoy!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>To make the Mango Cucumber Salsa...</i></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup cucumber, peeled, seeded and diced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup ripe mango, peeled and diced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 teaspoon fresh chili pepper, minced, seeds and ribs removed, unless you like it hot!</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon dried unsweetened shredded coconut</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/4 cup sweet red pepper, diced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon chopped scallions</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon chopped cilantro</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon fresh lemon juice</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon fresh lime juice </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">pinch of salt</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Combine all ingredients in a medium bowl, mixing well and refrigerate for 1 hour.</span></span><br />
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-14610781737756147142014-07-07T19:36:00.000-04:002014-07-08T09:15:24.349-04:00S'mores Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-jHbAXeznx4w/U7imn2_G0BI/AAAAAAAAC10/ozhxNIZfsCw/s1600/carrington_lane_bakery_smores_tart_2014_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jHbAXeznx4w/U7imn2_G0BI/AAAAAAAAC10/ozhxNIZfsCw/s1600/carrington_lane_bakery_smores_tart_2014_05.jpg" height="400" width="391" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This tart is an elegant take on a fun outdoor dessert. A buttery graham cracker crust filled with a luscious velvety chocolate truffle filling and topped with a deliciously sweet toasted marshmallow meringue. An easy no bake dessert the whole crowd will love!</span></span><br />
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<span style="color: #7f6000;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Ingredients</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>For the crust...</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 1/3 cups graham cracker crumbs</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">7 tablespoons butter, melted</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/4 cup granulated sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/4 teaspoon cinnamon</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>For the filling...</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">10 ounces bittersweet chocolate, cut into small pieces and placed in a heat proof bowl</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 1/4 cups heavy cream</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>For the marshmallow meringue...</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 egg whites<i>, </i>room temperature </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3/4 cup granulated sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/3 cup golden syrup or light corn syrup may be used</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3 tablespoons water</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons pure vanilla extract</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This can be made in a 9 inch round tart pan, I used a 13 1/2 X 4 inch rectangle tart pan.</span></span></div>
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<a href="http://4.bp.blogspot.com/-uMxB66TJOh0/U7shIwsHokI/AAAAAAAAC2k/cfc9S6ZcYRU/s1600/IMG_4953.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uMxB66TJOh0/U7shIwsHokI/AAAAAAAAC2k/cfc9S6ZcYRU/s1600/IMG_4953.jpg" height="279" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> Mix the graham cracker crumbs, sugar and cinnamon in a bowl. Add the melted butter and mix together until the crumbs are moistened </span></span><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">and coming together. Evenly press the crumbs over the bottom and up the sides of the tart pan, pressing firmly.</span></span><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> Chill the shell in the refrigerator while preparing the filling.</span></span></div>
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<a href="http://3.bp.blogspot.com/-o7T45MVMCqc/U7sjE3noUQI/AAAAAAAAC2w/C19jvpyzqvU/s1600/IMG_4959.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-o7T45MVMCqc/U7sjE3noUQI/AAAAAAAAC2w/C19jvpyzqvU/s1600/IMG_4959.jpg" height="290" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Using a small saucepan, bring the cream to a simmer over medium heat. Immediately pour the hot cream over the chocolate and let stand for 30 seconds. Stir very gently until chocolate melts completely and mixture is smooth. </span></span></div>
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<a href="http://3.bp.blogspot.com/-FS0WeXoBOjU/U7smntN1a_I/AAAAAAAAC28/kzvydDkd_Bc/s1600/IMG_4969.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FS0WeXoBOjU/U7smntN1a_I/AAAAAAAAC28/kzvydDkd_Bc/s1600/IMG_4969.jpg" height="320" width="235" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> Remove the shell from the refrigerator. Pour the chocolate through a fine strainer into the tart shell, spread evenly. Refrigerate for 3 to 4 hours.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">When the chocolate is set, place the egg whites and 2 tablespoons of the sugar in the bowl of an electric mixer. Using a whisk attachment, whisk the eggs to a soft peak.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Place the remaining sugar in a medium saucepan and add the water and golden syrup. Bring to a boil over medium high heat giving a light stir with a wooden spoon to be sure the sugar has melted. Continue to cook until the syrup reaches 240° or a soft ball stage. Remove from the heat.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Very carefully stream the syrup into the bowl while the mixer is on low speed. Continue to mix until all the syrup in incorporated. Add the vanilla and turn up the mixer to high and whip until thick and fluffy. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">You may pipe or swirl the meringue over the tart. Brown the meringue using a brulee torch or the broiler of your oven, watching carefully, for a few minutes until browned and lightly toasted. <span style="color: #783f04;">Enjoy!</span></span></span></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com2tag:blogger.com,1999:blog-2730060745980001747.post-15977999423552377292014-06-30T12:33:00.000-04:002014-06-30T18:06:06.441-04:00Herbed Ricotta Cakes<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-3pmQeoexQZ8/U7CeSaQDh2I/AAAAAAAACy8/ZNF3Dz9N7T4/s1600/carrington_lane_bakery_herbed_ricotta_cakes_2014_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3pmQeoexQZ8/U7CeSaQDh2I/AAAAAAAACy8/ZNF3Dz9N7T4/s1600/carrington_lane_bakery_herbed_ricotta_cakes_2014_02.jpg" height="640" width="434" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">These delightful little crispy nuggets are made with ricotta, Parmesan, chopped fresh herbs and spinach. They're rolled in breadcrumbs and drizzled with olive oil then baked to a crispy golden perfection. These are great right out of the oven all crispy and hot or top with your favorite marinara sauce, then sprinkle with grated fontina or Parmesan cheese, Bellisimo!</span></span></div>
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<a href="http://4.bp.blogspot.com/-dciTloH6e0Q/U7CeWfAOqFI/AAAAAAAACzM/eWYTUuhdNTA/s1600/carrington_lane_bakery_herbed_ricotta_cakes_2014_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-dciTloH6e0Q/U7CeWfAOqFI/AAAAAAAACzM/eWYTUuhdNTA/s1600/carrington_lane_bakery_herbed_ricotta_cakes_2014_04.jpg" height="400" width="318" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">Makes 20 2 1/2 inch cakes</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 pound whole milk ricotta cheese drained in a wire mesh for at least 2 hours.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 cup finely grated Parmesan cheese</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 cup chopped fresh spinach</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 1/2 to 2 cups fresh bread crumbs, plus more for rolling</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">2 eggs</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 tablespoon fresh flat leaf parsley, minced</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 tablespoon fresh oregano, minced</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">1 tablespoon fresh basil, minced</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">1/2 teaspoon salt or to taste</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">black pepper to taste</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">your favorite marinara sauce, heated</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">Parmesan or fontina cheese grated<i> </i></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">Line a sheet pan with parchment paper and drizzle a little olive oil over pan.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">Preheat the oven to 375° F.</span></span></span></span></div>
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<a href="http://2.bp.blogspot.com/-d1uNou-b5ys/U7CngZN-wPI/AAAAAAAACzU/Ntd5mXP-x0w/s1600/IMG_4861.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-d1uNou-b5ys/U7CngZN-wPI/AAAAAAAACzU/Ntd5mXP-x0w/s1600/IMG_4861.jpg" height="271" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;"> </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #274e13;"><span style="color: black;">In a<i> </i>large bowl, combine the drained ricotta cheese, Parmesan cheese, chopped spinach, minced herbs, eggs, salt and pepper. Add 1 1/2 cups bread crumbs and mix together keeping it light. If mixture is too wet, add up to a 1/2 cup more breadcrumbs, until mixture comes together in a semi moist but not dry mass. </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I used a medium sized cookie scoop (2 tablespoons) to form each ball, then dropped them in a bowl with the extra bread crumbs, rolling around to fully coat each ball. Pat them lightly between your hands forming them into neat little balls. </span></span></div>
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<a href="http://4.bp.blogspot.com/-U1iyuRT42xk/U7CrbZuRAAI/AAAAAAAACzw/DkFy0Y_NaC8/s1600/IMG_4866.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-U1iyuRT42xk/U7CrbZuRAAI/AAAAAAAACzw/DkFy0Y_NaC8/s1600/IMG_4866.jpg" height="278" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Place the balls on the prepared sheet pan, no need to flatten the balls, they will spread into nice even cakes during baking. Drizzle a little more olive oil over each ball and bake in the preheated oven for 15 minutes. After 15 minutes, carefully flip the cakes over and bake an additional 15 to 20 minutes until golden brown.</span></span></div>
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<a href="http://4.bp.blogspot.com/-tnGbZ8XKAGg/U7HeIGN7ORI/AAAAAAAAC1Y/6ND8QVP1wpY/s1600/IMG_4902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tnGbZ8XKAGg/U7HeIGN7ORI/AAAAAAAAC1Y/6ND8QVP1wpY/s1600/IMG_4902.jpg" height="288" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">These can be served dipped into your favorite marinara sauce or if you like, arrange hot cakes in a baking dish and top with hot marinara sauce then sprinkle Parmesan or fontina cheese over top and bake in a 375° oven to melt the cheese about 8 to 10 minutes. <span style="color: #274e13;">Enjoy!</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span>Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-87756070389093165222014-06-26T20:23:00.000-04:002014-06-30T17:50:49.466-04:00Gluten Free Strawberry Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-DdcOIF-15I4/U6trWYDyCoI/AAAAAAAACv4/w2gYyP-O5qo/s1600/carrington_lane_bakery_gluten_free_strawberry_cake-2014_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DdcOIF-15I4/U6trWYDyCoI/AAAAAAAACv4/w2gYyP-O5qo/s1600/carrington_lane_bakery_gluten_free_strawberry_cake-2014_04.jpg" height="386" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Strawberry season is finally here and I'm starting it off with a gluten free and a refined sugar free layer cake. I have family members who have real issues with gluten and I know many out there do as well. This recipe is made using a gluten free baking mix and the addition of ground almonds, making this a truly moist cake with an airy texture. The sweetening agent in this cake is coconut nectar, it comes from the sap of the coconut tree (much like maple syrup). Coconut nectar has the benefit of being a raw pure sweetener that retains it's nutritional value and it has a low glycemic index. I used fresh cream and stabilized it with a little gelatine to frost this lovely cake with and as you can see, I got a little carried away with the strawberries...well after all, I've waited a whole year for strawberry season to get here!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-Hi9m8qKVnkQ/U6tyAL0mRkI/AAAAAAAACwM/2jK49J9kjXo/s1600/IMG_4842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Hi9m8qKVnkQ/U6tyAL0mRkI/AAAAAAAACwM/2jK49J9kjXo/s1600/IMG_4842.jpg" height="320" width="320" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="color: black;">The original recipe was found over at <a href="http://bluecrabmartini.com/2014/06/19/vanilla-cake-with-fresh-strawberries-sugar-gluten-free/" target="_blank">Blue Crab Martini</a></span> </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="color: black;">Makes 2 8" layers</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i>For the Cake:</i></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span> </div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 cup all purpose gluten free flour mix</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 cup almond meal</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tablespoon baking powder </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">pinch of sea salt</span></span><br />
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4 tablespoon unrefined coconut oil, melted<br /> 2/3 cup coconut nectar, agave nectar can be substituted</span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> 3 eggs<br />
2 teaspoon pure vanilla extract<i> </i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 cup diced strawberries <i> </i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i>For the frosting:</i> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 cups heavy cream, well chilled</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 teaspoons pure vanilla extract</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 teaspoon plain gelatine </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i>Optional...</i> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">extra strawberries for garnish</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">toasted sliced almonds for garnish </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preheat oven to 350° F</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Grease 2- 8 inch cake pans and line the bottom with parchment paper</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sift the flour mix, almond meal</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">baking powder and sea salt onto </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">again into a large bowl. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In a smaller bowl, whisk the eggs </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">and add the melted coconut oil, </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">coconut nectar and vanilla Whisk </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">to combine.</span></span><br />
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<span style="font-size: small;"><a href="http://2.bp.blogspot.com/-DEm1zXt9pqI/U6t5LnisExI/AAAAAAAACwg/coC5W1-iZx8/s1600/IMG_4849.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DEm1zXt9pqI/U6t5LnisExI/AAAAAAAACwg/coC5W1-iZx8/s1600/IMG_4849.jpg" height="296" width="320" /></a></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Combine with a spatula, the wet </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">ingredients into the dry ingredients </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">in three additions, folding carefully </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">until completely combined</span></span><br />
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<a href="http://4.bp.blogspot.com/-HtsV08PLaCg/U6t5sdHFOfI/AAAAAAAACwo/B4jZjaa3-kU/s1600/IMG_4851.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HtsV08PLaCg/U6t5sdHFOfI/AAAAAAAACwo/B4jZjaa3-kU/s1600/IMG_4851.jpg" height="284" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Divide the batter evenly between the two prepared cake pans and spread evenly with a spatula. Sprinkle the diced strawberries over top of batter, dividing a 1/2 cup between each pan. Press lightly into the batter with your fingers. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Bake in the preheated oven for 18 to 20 minutes or until the middle of the cake is set and the cake pulls away from the side of the pan. Remove from the oven and place pans on a wire rack to cool for 15 minutes. Remove from pans and cool completely.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">To make the frosting, in a small ramekin, measure 1 tablespoon of cold water, sprinkle gelatine over the water and allow gelatine to absorb into the water. Heat carefully in a microwave for 10 seconds or until gelatine dissolves into a liquid. In a mixing bowl fitted with a whisk attachment, add heavy cream and vanilla. Whisk on medium speed until cream starts to thicken, then increase speed to high and continue whisking until medium peaks form. Reduce speed to low and quickly add the liquid gelatine and whisk together until stiff peaks form. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fill and frost cake as desired. I Spread frosting on the bottom layer and added sliced strawberries than spread more frosting over the second layer and sandwiched the strawberries between the frosted layers. I enrobed the entire cake with frosting and added rosettes to the edge and filled with strawberries.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I also applied toasted almonds to the base of the cake with a small offset spatula. <span style="color: red;">Enjoy!</span> </span></span></div>
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<a href="http://4.bp.blogspot.com/-5pJS6bQv7no/U6uC3QABiNI/AAAAAAAACw0/ubDfAnM1Qz4/s1600/carrington_lane_bakery_gluten_free_strawberry_cake-2014_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5pJS6bQv7no/U6uC3QABiNI/AAAAAAAACw0/ubDfAnM1Qz4/s1600/carrington_lane_bakery_gluten_free_strawberry_cake-2014_06.jpg" height="375" width="400" /> </a></div>
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<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Consisting
of the sap from the coconut tree (much like maple syrup), coconut
nectar has the benefit of being a raw, pure sweetener that retains all
of the health benefits, while other sweeteners lose most of their
nutritional value through heating and processing. - See more at:
http://www.22daysnutrition.com/blog/2012/08/22/the-health-benefits-of-coconut-nectar/#sthash.TLWr422s.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Consisting
of the sap from the coconut tree (much like maple syrup), coconut
nectar has the benefit of being a raw, pure sweetener that retains all
of the health benefits, while other sweeteners lose most of their
nutritional value through heating and processing. - See more at:
http://www.22daysnutrition.com/blog/2012/08/22/the-health-benefits-of-coconut-nectar/#sthash.TLWr422s.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Consisting
of the sap from the coconut tree (much like maple syrup), coconut
nectar has the benefit of being a raw, pure sweetener that retains all
of the health benefits, while other sweeteners lose most of their
nutritional value through heating and processing. - See more at:
http://www.22daysnutrition.com/blog/2012/08/22/the-health-benefits-of-coconut-nectar/#sthash.TLWr422s.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Consisting
of the sap from the coconut tree (much like maple syrup), coconut
nectar has the benefit of being a raw, pure sweetener that retains all
of the health benefits, while other sweeteners lose most of their
nutritional value through heating and processing. - See more at:
http://www.22daysnutrition.com/blog/2012/08/22/the-health-benefits-of-coconut-nectar/#sthash.TLWr422s.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Consisting
of the sap from the coconut tree (much like maple syrup), coconut
nectar has the benefit of being a raw, pure sweetener that retains all
of the health benefits, while other sweeteners lose most of their
nutritional value through heating and processing. - See more at:
http://www.22daysnutrition.com/blog/2012/08/22/the-health-benefits-of-coconut-nectar/#sthash.TLWr422s.dpuf</div>
Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-18280083273849701452014-06-20T15:08:00.000-04:002014-06-21T19:28:24.656-04:00Italian Zucchini Boats<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Italian Zucchini Boats are stuffed with onions and garlic and seasoned with fresh basil and parsley. Feta and Parmesan cheese are added to the mix. Sprinkled bread crumbs on top give it a nice crispy crust.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">It's a little early in Maine for fresh zucchini but garden fresh zucchini is right around the corner. I purchased my squash at the store and was fortunate to grab the last two on the shelf. This is one of two ways I love zucchini the best. The second would be chocolate zucchini bread but that recipe is for a later date. This recipe calls for 4 medium sized zucchini but as earlier stated, two was all I could find. I cut the recipe in half for our dinner which you can do easily, however I will tell you, these are great as leftovers also!</span></span> </div>
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<a href="http://1.bp.blogspot.com/-jMo9_4KFj7s/U6Irsg5TMsI/AAAAAAAACrY/BUf1u38-HhA/s1600/carrington_lane_bakery_italian_zuccini_boats_2014_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jMo9_4KFj7s/U6Irsg5TMsI/AAAAAAAACrY/BUf1u38-HhA/s1600/carrington_lane_bakery_italian_zuccini_boats_2014_01.jpg" height="266" width="320" /></a></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Ingredients</span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">Serves 4</span> </span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">4 medium zucchini about 7-8 inches long</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">3 tablespoons good quality olive oil, plus extra for drizzling </span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">3/4 cup finely minced onion</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">3 cloves garlic minced</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">3 eggs beaten</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">1/2 cup crumbled feta cheese</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">3/4 cup freshly grated Parmesan cheese</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">2 tablespoons fresh parsley, chopped</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">2 tablespoons fresh basil, chopped</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">3 tablespoons fresh bread crumbs, finely ground </span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">salt and pepper to taste</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">extra bread crumbs and Parmesan cheese for sprinkling </span></span></span></span></div>
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<a href="http://1.bp.blogspot.com/-nqpvw_PnTzU/U6Iu1GVUsaI/AAAAAAAACro/EFhVUnYVS8w/s1600/IMG_4770.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nqpvw_PnTzU/U6Iu1GVUsaI/AAAAAAAACro/EFhVUnYVS8w/s1600/IMG_4770.jpg" height="240" width="320" /></a></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">Preheat the oven to 375° F.</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">Cut off the stem and the blossom</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">ends of the zucchini and discard, then cut the zucchini lengthwise. Scoop out the insides with a teaspoon, leaving a 1/2 inch boarder around the boat. Place the boats in a shallow casserole dish. </span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">Chop the insides into little bits. </span></span></span></span></div>
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<a href="http://3.bp.blogspot.com/-UoHUu-JYRo0/U6IwK-GIbpI/AAAAAAAACr0/UipJG70I0z0/s1600/IMG_4772.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UoHUu-JYRo0/U6IwK-GIbpI/AAAAAAAACr0/UipJG70I0z0/s1600/IMG_4772.jpg" height="240" width="320" /></a><span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">Combine the chopped zucchini innards with the onion and the garlic and add a pinch of salt, add olive oil to a heavy bottomed frying pan on medium heat and saute until all liquid is absorbed and the onions are soft. Remove from the heat.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">In a small bowl, whisk the egg and add the feta, Parmesan and the herbs, mix well. Add the bread crumbs and combine with the sauteed zucchini mixture</span></span>. </div>
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<a href="http://2.bp.blogspot.com/-0Rfb_qK6jXs/U6Ix2f5BpEI/AAAAAAAACsA/6sAc6qTDMnk/s1600/IMG_4773.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0Rfb_qK6jXs/U6Ix2f5BpEI/AAAAAAAACsA/6sAc6qTDMnk/s1600/IMG_4773.jpg" height="240" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Season the zucchini boats with a few grindings of pepper and drizzle in a little olive oil</span></span>. <span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Fill the boats evenly with the zucchini mixture and use up all the filling. Sprinkle each filled boat with a little grated Parmesan then sprinkle over the cheese a little fresh bread crumbs. </span></span><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Drizzle a little olive oil over the bread crumbs and bake in the preheated oven for 35-40 minutes. Serve hot or at room temperature. <span style="color: #38761d;">Enjoy!</span></span></span></div>
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<a href="http://3.bp.blogspot.com/-LYZgJ92bahg/U6I1z3qguNI/AAAAAAAACsI/cS7VFN5f7Hk/s1600/carrington_lane_bakery_italian_zuccini_boats_2014_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LYZgJ92bahg/U6I1z3qguNI/AAAAAAAACsI/cS7VFN5f7Hk/s1600/carrington_lane_bakery_italian_zuccini_boats_2014_02.jpg" height="640" width="442" /> </a></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-59571995586248119942014-06-13T19:07:00.000-04:002014-06-14T09:38:59.439-04:00Ginger Cream Scones with Rhubarb Cherry and Honey Jam<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I've combined two recipes in this post, Ginger Cream Scones and Rhubarb Cherry and Honey Jam. The Ginger Cream Scones are from a traditional recipe with added ginger. These tender golden gems have a biscuit like texture, buttery and slightly sweet with a ginger bite. The Rhubarb Cherry and Honey Jam is a honey sweetened jam, if your like me and love a tart versus sweet jam, this is for you. I've used a mild tasting local raw honey to the jam, a stronger tasting honey will overpower. Added fresh or frozen sweet bing cherries adds a little sweetness to the mix not to mention a beautiful bright color. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #cc0000;">Ingredients</span></span></span></div>
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<i><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">For the Scones...</span></span></i></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 cups all purpose flour, sifted</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/4 cup granulated sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 teaspoon baking powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/8 teaspoon salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 teaspoon ground ginger</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/3 cup (5 1/3 Tbs.) cold butter, cut into 1/2 inch bits</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons minced crystallized ginger</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup heavy cream</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 large egg</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon finely grated fresh ginger</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons pure vanilla extract</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons heavy cream for brushing on top of scoons</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">extra sugar for sprinkling, optional</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Preheat oven to 425° F. Line a baking sheet with parchment paper.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">In a large bowl, stir together the flour, sugar, baking powder, ground ginger, crystallized ginger and salt. Whisk together. Add cold butter bits and with a pastry blender, cut in the butter until it resembles coarse meal.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">In a small bowl, whisk egg, add heavy cream and grated fresh ginger, whisk to combine. Add to the dry mixture and stir with a spatula until combined and mixture starts to come together.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Pour out the dough onto a clean work table. With your hands, gather together and form into a ball. Flatten ball into a disk about 8 inches in diameter.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">With a sharp knife, cut into 8 wedges.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Separate wedges, place wedges on prepared baking sheet and brush the tops with heavy cream and sprinkle with sugar if desired. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Note: I double pan these as they tend to brown to much on the bottom.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Bake in the preheated oven for 13 to 15 minutes. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Remove from the oven when golden brown on top and transfer with a spatula to a wire rack. May be served warm or cool with your favorite jam or good quality butter. <span style="color: #cc0000;">Enjoy!</span></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><span style="color: #cc0000;">Rhubarb Cherry and Honey Jam</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="font-size: small;">Ingredients</span></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">6 cups rhubarb, cut into 1 inch pieces</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">2 cups pitted bing cherries</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">1/4 cup lemon juice</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">1 cup mild tasting raw honey</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">2 teaspoons calcium water (see instructions)</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">3 teaspoons pectin </span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">Makes 6- 8 ounce jars </span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">Prepare your canning jars by washing thoroughly and place them in the rack of a large canning pot filled with hot water. Bring to a boil and turn off the heat. Let jars stand in the hot water. </span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">In a separate pot, bring lids and rings to a boil. Turn off the heat and let stand in the hot water while preparing the jam.</span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">In a medium sized kettle, (I used a 6 quart pot) combine the rhubarb and cherries with 1/2 cup of water. Cook over medium high heat, stirring constantly until rhubarb becomes very soft. Remove from the heat, add the lemon juice. I used a potato masher to mash the fruit for a smoother texture.</span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">To make the calcium water, measure 1/2 teaspoon calcium powder (from the small packet in the pectin box) with 1/2 cup filtered water in a small clean jar with a lid, shake till dissolved. Add 2 teaspoons of the calcium water to the rhubarb and mix well. Save the rest of the calcium water for later use in the refrigerator. </span></span></span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">Mix together in a separate bowl the honey and the 3 teaspoons pectin (from the larger packet) Stir well.</span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">Place the rhubarb on top of the stove and on medium high heat, bring to a boil. Pour the honey/pectin into the boiling fruit slowly, stirring as you add. Stir well to dissolve the pectin. Bring the jam back to a boil, stirring continuously. Remove from the heat. Skim off any foam from the top.</span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">Carefully lift the rack out of the water. Using canning tongs, dump the water from the jar down the drain. Using a clean canning jar funnel, ladle jam into the hot jar filling up to within an inch of the top. With a clean paper towel, wipe off any jam that may have spilled on the rim of the jar and place the lid and ring on the jar, tighten securely. Repeat with the remaining jars. </span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #cc0000;"><span style="color: black;"><span style="font-size: small;">Place the jars back into the canning rack and submerse into the pot, adding more water to cover the jars by 1 inch or more. Bring the water to a boil and process for 10 minutes, turn off the heat. Place a towel on the counter near the stove and carefully lift the rack out of the pot and place the jars on the towel to cool. Jam will thicken when cooled completely. Store unopened jars in a cool dark pantry for up to a year. Store opened jars in the refrigerator for up to 3 weeks.</span></span></span></span><br />
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-25228199540436528122014-06-05T17:47:00.001-04:002014-06-06T08:49:12.610-04:00Perfect Brownies<div style="text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> Fudgy, cakey everyone has their own idea of what a brownie should be. My idea of a perfect brownie is a little of both. The perfect brownie must be rich with chocolate, this recipe uses unsweetened and bittersweet chocolates as well as cocoa, after all, it really needs to pack a chocolate punch. Butter and eggs to give it a moistness, not quite fudge like but not cake like either and espresso powder to add a little sophistication. What you end up with is fudgy cakey perfection!</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">We've had a bit of a set back in the weather pattern in Maine these last couple days. Cold, rainy and gray. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> I didn't think I'd be lighting the fire in June but here I go again. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> I was going to do another rhubarb recipe today but because of the sudden cold change in the weather, I've decided chocolate was in order. This Perfect Brownie recipe will have me feeling warm and right again, before the sun finally makes it's appearance.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04;">Ingredients</span> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">From <a href="http://www.amazon.com/Standard-Baking-Pastries-Alison-Pray/dp/1608931846/ref=sr_1_1?s=books&ie=UTF8&qid=1401927644&sr=1-1&keywords=standard+baking+co.+pastries" target="_blank">Standard Baking Co. Pastries</a></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 1/2 cups all purpose flour</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/3 cup plus 2 tablespoons dutch processed cocoa</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3/4 teaspoon baking powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 1/2 teaspoons instant espresso powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3/4 teaspoon sea salt </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 1/3 cups (2 2/3 sticks) butter </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">7 squares (7 ounces) of unsweetened chocolate</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/3 cup bittersweet (dark, not semi-sweet) chocolate chips</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">5 large eggs, room temperature</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 cups granulated sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 1/2 teaspoons pure vanilla extract</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i>Preheat oven to 350° F grease a 9X13 pan with butter</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i>Makes 15 squares </i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>1. </b>In a medium bowl sift flour, cocoa, baking powder, espresso powder and sea salt.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>2. </b>In a medium, heavy bottomed saucepan, on low heat, melt the unsweetened chocolate, bittersweet chocolate and the butter<i>, </i>stir to combine set aside.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>3. </b>In a large bowl, whisk together the eggs. Add the sugar and vanilla stirring with a whisk just to combine. Do not over mix.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>4. </b>Stir the warm chocolate mixture into the egg mixture and combine with a spatula, now add the flour mixture and fold the dry ingredients into the wet ingredients just until combined, again, do not over mix.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>5. </b>Pour the mixture into the prepared pan, spread with a spatula and place in the middle of the preheated oven to bake for 35-40 minutes. After 20 minutes, rotate pan and bake until brownies are set. When tested, toothpick will have moist crumbs.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>6. </b>Remove from the oven and place on a wire cooling rack to cool completely, before cutting. <span style="color: #783f04;">Enjoy!</span></span></span><br />
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com4tag:blogger.com,1999:blog-2730060745980001747.post-13679199404840047332014-05-28T20:03:00.000-04:002014-05-28T20:03:26.919-04:00Little Rhubarb Custard Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-zXY_szhsUEg/U4U1G59aLNI/AAAAAAAACdY/4-2WLiKctS0/s1600/carrington_lane_bakery_little_rhubarb_custard_tarts_2014_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zXY_szhsUEg/U4U1G59aLNI/AAAAAAAACdY/4-2WLiKctS0/s1600/carrington_lane_bakery_little_rhubarb_custard_tarts_2014_04.jpg" height="305" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">My rhubarb is finely up and ready to be picked. I've had something in mind to make with it but couldn't find a recipe to satisfy my vision. I came up with this recipe using a combination of two fillings from two different recipes. I'd hoped for a layered effect inside the crust but alas, what I ended up with was a fusion of vanilla custard and sweetened rhubarb uncased in a tender flaky crust. The result, not the layered look I was going for but the taste, is truly divine! The recipe makes 12 3 inch tarts using a medium sized muffin pan. I cut the recipe in 1/2 to bake for my husband and myself...now I wish I hadn't.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i> </i><span style="color: red;">Ingredients</span></span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><i>Makes 12 3 inch tarts</i></span></span><br />
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<i><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">For the Rhubarb filling...</span></span></i><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 cup of diced fresh rhubarb</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/4 cup granulated sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon fresh lemon juice</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons corn starch, sifted</span></span><br />
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<i><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">For the custard filling...</span></span></i><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 1/2 tablespoons corn starch, sifted</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/3 cup granulated sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3/4 cup whole milk</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons butter</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 large egg yolk, slightly beaten </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 teaspoon pure vanilla extract</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">For the dough...</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 cups all purpose flour, sifted</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup granulated sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup (1 stick) butter, cold cut into 1/2 inch dice </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3/4 teaspoon baking powder</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/8 teaspoon salt</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">finely grated zest of 1 lemon</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup milk</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Egg wash...</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 egg beaten with 2 tablespoons of milk </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Rhubarb filling...</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>1.</b> Combine the rhubarb, sugar and lemon juice in a small heavy bottomed sauce pan. Set aside for 30 minutes to allow juices to emerge. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> <b>2.</b> On medium heat, cook the rhubarb, stirring with a wooden spoon until it begins to soften. Add the cornstarch and quickly stir it into the rhubarb. Continue to stir and cook until thickened. Remove from heat and pour in a small bowl, set aside to cool.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Custard filling...</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>1. </b>In a small heavy bottomed sauce pan, whisk together cornstarch and sugar. Gradually whisk in milk. Add the butter. Place on medium heat and cook, stirring constantly with a wooden spoon until thickened. Temper the beaten egg yolk with a little of the hot custard stirring as you pour. Combine the remaining custard to the tempered egg and stir well. Add the vanilla. Set aside and allow to cool.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">The dough...</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>1. </b>In a large bowl combine the flour, sugar baking powder, salt, lemon zest and butter bits. With a pastry blender, cut the butter into the flour until it resembles course crumbs.</span></span><br />
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<b></b><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>2. </b>Add the milk to the flour mixture and mix together with a fork until the dough starts to come together. With your hands gather together the dough and form it into a ball, flatten it into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">To assemble and bake the tarts...</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>1. </b>Divide the dough in half and roll out on a lightly floured work surface, into an 11 inch circle, about 1/4 inch thick. Using a 3 inch fluted cookie cutter, cut out circles of dough and press them centered into the bottoms and up the sides of the muffin pan, rolling the scraps and cutting and filling all 12 sections.</span></span><br />
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<b></b><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>2. </b>Spoon a small amount of rhubarb filling in the bottom of each shell, just covering the bottom, then with a clean spoon, spoon the custard filling over the top of the rhubarb being careful to fill just below the rim of the shell.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>3. </b>Roll the second half of dough out as before and cut 12 pieces of dough with the 3 inch cutter. Using a pastry brush, one circle at a time, brush egg wash on the back side of of the edge of the circle and place the egg wash side down onto the tart and press the edges together carefully. Egg wash the tops of each tart. Refrigerate the tarts for 30 minutes.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>4. </b>10 minutes before the tarts are ready to come out of the refrigerator, preheat the oven to 425° F. When the oven is ready, transfer the tarts to the oven and bake for 6 minutes. Turn the pan and bake another 6 minutes or until a golden brown. Remove from the oven and set on a cooling rack to cool completely. When completely cooled, run a small sharp knife around the tart shell between the shell and the pan to loosen the tarts. <span style="color: red;">Enjoy!</span> </span></span><br />
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-38242650678130211992014-05-17T20:00:00.000-04:002014-05-18T12:58:13.636-04:00Chocolate Babka for World Baking Day<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Sunday May 18th is World Baking Day 2014 and they ask the question, <span style="color: #783f04;">Who Will You</span> <span style="color: #783f04;">Bake For?</span> Who is special in your life that you would like to bake for? I'm baking Chocolate Babka for my husband Jim, because as a carpenter, his work is very demanding physically, he always puts forth his best and well, he deserves chocolate!</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This recipe's origin is associated with the Eastern European Jewish tradition. Chocolate Babka is a rich Brioche like yeast cake with a chocolate filling, rolled, twisted and baked in a loaf pan, topped with Streusel.</span></span> <span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">So now I ask the question, who will <u>you</u> be baking for?</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04;">Ingredients</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>For the dough...</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 cups all purpose flour</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons plus 1 teaspoon granulated sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 teaspoon instant yeast</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 egg at room temperature</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup whole milk at room temperature</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/8 teaspoon pure almond extract</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon finely grated lemon zest</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 1/2 tablespoons butter at room temperature</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>For the chocolate filling...</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/3 cup (3/4 stick) butter</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/3 cup packed dark brown sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons all purpose flour<i> </i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons Dutch processed cocoa powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">pinch of salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon honey</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 egg</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/4 teaspoon vanilla</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/3 cup chocolate cookie crumbs, ground in a food processor until fine</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>For the Streusel...</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon granulated sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon<i> </i>dark brown sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">pinch of salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/4 cup plus 2 tablespoons all purpose flour</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons butter at room temperature</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/8 teaspoon pure vanilla extract <i> </i></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>For the egg wash...</i></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 egg</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 teaspoon water</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">pinch of salt<i> </i></span></span> </div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Spray an 8 inch bread pan with pan spray.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>1. </b>To make the dough, combine the flour, sugar, salt and the yeast in a stand mixer fitted with a dough hook. On low speed, stir to combine. In a small bowl, with a whisk, combine the egg, milk, almond extract and the lemon zest. Add the wet ingredients to the flour mixture along with the butter and mix on medium speed until a soft smooth dough is a achieved, about 5 minutes. Remove the dough from the bowl and form into a ball. Place the dough into a clean bowl and cover the bowl with plastic wrap. let the dough rest for an hour in a warm draft free place.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>2. </b>While the dough is resting, make the filling by melting the butter in a small saucepan on low heat. When melted, remove from heat and allow to cool. In a medium bowl, combine the brown sugar, flour, cocoa and salt. In a small bowl combine the cooled melted butter, egg, honey and vanilla whisk to combine. Add the egg mixture to the dry mixture and mix until smooth. Add the cookie crumbs and mix. Set aside.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>3. </b>To make the Streusel, in a medium bowl, combine the sugar, brown sugar, salt and flour. Add the softened butter and vanilla and with your fingers, work together the dry ingredients with the butter until a sandy texture is achieved and the butter bits are all incorporated into the flour. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>4. </b>To assemble the Babka, lightly flour your work surface. Roll out the dough to a 10 by 24 inch rectangle. With the long edge facing you, spread the filling over the dough with an off set spatula, leaving a 1/2 inch boarder around the edges. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>5. </b>Starting at the long edge closest to you, roll the dough up carefully only as far as the middle of the dough, then roll the top edge down to meet the first roll in the middle.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>6. </b>Fold the left third of the dough over the middle third, then fold the right third over the left. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>7. </b></span></span><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Turn the folded dough over onto the seam side.</span></span><b> </b>Pick up the dough at each end and give it a single twist in the middle and place it in the prepared loaf pan. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>8. </b>Whisk together the ingredients for the egg wash in a small bowl and brush the dough lightly. Cover the dough with plastic wrap and set in a warm draft free place, for 1 1/2 to 2 hours. It will be ready to bake when the dough holds a dimple when pressed lightly with your finger. Reserve the remaining egg wash in the refrigerator for later use.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>9. </b>Position a rack in the center of the oven and preheat the oven to 375° F.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>10. </b>Brush the Babka again with the egg wash and spread the Streusel evenly over the top.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>11. </b>Bake in the preheated oven for 25 minutes, turn the pan and bake for another 25 minutes. Babka should be a deep golden brown color. Internal temperature taken with a probe thermometer should read 190° when inserted in the middle of the loaf. Remove from the oven and cool slightly on a wire rack, then remove from the pan and cool completely before cutting.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04;">This ones for you Jim, Enjoy!</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">My friend Patricia over at <a href="http://patternpatisserie.blogspot.com/" target="_blank">Pattern Pattisserie</a></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">for World Baking Day posted a fabulous looking </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><a href="http://patternpatisserie.blogspot.com/2014/05/twice-baked-banana-cake-for-world.html" target="_blank">Twice Baked Banana Cake</a> for renowned primatologist </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">and very much admired</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Jane Goodall.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span><a href="http://1.bp.blogspot.com/-ie1DFoR4JA8/U3jk-l4WI6I/AAAAAAAACEs/TAdgeJgfPtY/s1600/banana_cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ie1DFoR4JA8/U3jk-l4WI6I/AAAAAAAACEs/TAdgeJgfPtY/s1600/banana_cake.JPG" height="320" width="272" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Click the links to check out this and all of Patricia's wonderful British inspired baked goods recipes! </span></span></div>
Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com2tag:blogger.com,1999:blog-2730060745980001747.post-79318661199240353792014-05-11T21:07:00.000-04:002014-05-11T21:07:18.796-04:00Chocolate Sables<br />
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<a href="http://1.bp.blogspot.com/-E9ZWJVR_Vpo/U3AR-E27xAI/AAAAAAAAB_c/yyg0Z0wNGGw/s1600/Carrington_lane_bakery_chocolate_sables_2014_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-E9ZWJVR_Vpo/U3AR-E27xAI/AAAAAAAAB_c/yyg0Z0wNGGw/s1600/Carrington_lane_bakery_chocolate_sables_2014_03.jpg" height="640" width="538" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Chocolate Sables are a French shortbread biscuit. It has a sandy texture and a rich chocolatey explosive flavor due to the dark cocoa powder and the chunks of bittersweet chocolate bits. Chocolate Sables are a slice and bake cookie that can be made and refrigerated for up to 3 days or frozen for up to a month. Just pull out a roll, slice and bake (as long as it's defrosted) and enjoy a luxuriously chocolate sensation anytime! </span></span></div>
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<a href="http://1.bp.blogspot.com/-AnD15nvieTQ/U3ASvJT5mFI/AAAAAAAAB_k/Cx_YfEmryFI/s1600/Carrington_lane_bakery_chocolate_sables_2014_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-AnD15nvieTQ/U3ASvJT5mFI/AAAAAAAAB_k/Cx_YfEmryFI/s1600/Carrington_lane_bakery_chocolate_sables_2014_01.jpg" height="316" width="400" /></a></div>
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<span style="color: #4c1130;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Recipe from <a href="http://www.amazon.com/Standard-Baking-Pastries-Alison-Pray/dp/1608931846/ref=sr_1_1?s=books&ie=UTF8&qid=1399856069&sr=1-1&keywords=standard+baking+co.+pastries" target="_blank">Standard Baking Company Pastries</a></span></span></span></div>
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<span style="color: #4c1130;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">by Alison Pray and Tara Smith </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>Makes 72 cookies</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 3/4 cups all purpose flour</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3/4 cups plus 1 tablespoon Dutch processed cocoa powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking soda</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon sea salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 1/3 cups (2 2/3 sticks) butter, room temperature</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup granulated sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 2/3 cups packed dark brown sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons vanilla extract</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 3/4 cups bittersweet chocolate chips</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>1. </b>Sift the flour, cocoa, baking soda and salt into bowl or onto a piece of parchment paper.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>2. </b>In a mixing bowl, using a paddle attachment at medium speed, cream butter until smooth. Add the granulated sugar, the dark brown sugar and the vanilla to the butter. Beat until light and fluffy.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>3. </b>Reduce the mixer speed to low and add the sifted dry ingredients and beat just until blended completely. Add the chocolate chips and mix until mixed through, (dough will be loose). </span></span></div>
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<a href="http://4.bp.blogspot.com/-7NufJGuEtp8/U3AV9QMroII/AAAAAAAAB_w/gqIHF-ZzVUc/s1600/IMG_4380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7NufJGuEtp8/U3AV9QMroII/AAAAAAAAB_w/gqIHF-ZzVUc/s1600/IMG_4380.jpg" height="240" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>4. </b>Transfer the dough to your work table and divide evenly into 6 equal portions. Gather each portion into a 6 inch log and wrap with plastic wrap. Refrigerate the logs for 1 hour until firm or up to 3 days. At this point you may freeze some or all of your logs for up to a month, frozen logs should be defrosted before slicing.</span></span></div>
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<a href="http://1.bp.blogspot.com/-A4zjeIv6keM/U3AXnlZJOHI/AAAAAAAAB_8/IVzv87QIerw/s1600/IMG_4384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-A4zjeIv6keM/U3AXnlZJOHI/AAAAAAAAB_8/IVzv87QIerw/s1600/IMG_4384.jpg" height="240" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> <b>5. </b>Position two baking racks in the upper and lower thirds of the oven and preheat to 375° F. Line 2 baking sheets with parchment paper.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>6. </b>Remove two of the logs from the refrigerator and place on a cutting board. Cut 1/2 inch thick slices with a sharp knife. Place slices on the parchment lined baking sheets about 2 inches apart. Approximately 12 slices on each sheet pan.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-tEDH_uQ7SWE/U3AY9JRGn2I/AAAAAAAACAI/tP7WumJyWPM/s1600/IMG_4385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tEDH_uQ7SWE/U3AY9JRGn2I/AAAAAAAACAI/tP7WumJyWPM/s1600/IMG_4385.jpg" height="236" width="320" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>7. </b>Bake for 8 minutes then rotate pans top to bottom and front to back. Bake 4 minutes longer until the centers are just firm to the touch. Remove from the pans to a wire rack and cool completely. <span style="color: #4c1130;"> </span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #4c1130;"> </span></span></span><a href="http://2.bp.blogspot.com/-j4_minbMQoI/U3AaMSJDekI/AAAAAAAACAY/LTu_juNE2XQ/s1600/IMG_4388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-j4_minbMQoI/U3AaMSJDekI/AAAAAAAACAY/LTu_juNE2XQ/s1600/IMG_4388.jpg" height="251" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #4c1130;"></span></span></span><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Repeat with the remaining logs using the cooled baking pans, you can reuse the parchment paper. <span style="color: #4c1130;">Enjoy!</span></span></span></div>
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<a href="http://4.bp.blogspot.com/-KUNn0VDnrRM/U3AdMNeobyI/AAAAAAAACAg/ZaOgrT6a_2U/s1600/Carrington_lane_bakery_chocolate_sables_2014_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KUNn0VDnrRM/U3AdMNeobyI/AAAAAAAACAg/ZaOgrT6a_2U/s1600/Carrington_lane_bakery_chocolate_sables_2014_05.jpg" height="342" width="400" /></a></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-24313701372337873072014-05-05T11:32:00.000-04:002014-05-05T11:33:02.699-04:00Butterscotch Meringue Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-OicbtlQUOyI/U2LbQsyhhEI/AAAAAAAAB8k/q8DJ3hoMQ7E/s1600/carrington_lane_bakery_butterscotch_pie_2014_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OicbtlQUOyI/U2LbQsyhhEI/AAAAAAAAB8k/q8DJ3hoMQ7E/s1600/carrington_lane_bakery_butterscotch_pie_2014_03.jpg" height="400" width="390" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary">This old fashioned Butterscotch Meringue Pie is made with a meringue topping and filled with a delicious homemade brown sugar and butter pudding. It sits on top of a flaky spicy crust. This easy to make pie will easily become a favorite with your family.</span></span></span></div>
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<a href="http://4.bp.blogspot.com/-sC5q0so3z6E/U2Lfvq9yg4I/AAAAAAAAB8w/aWwiYtD7FE4/s1600/carrington_lane_bakery_butterscotch_pie_2014_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sC5q0so3z6E/U2Lfvq9yg4I/AAAAAAAAB8w/aWwiYtD7FE4/s1600/carrington_lane_bakery_butterscotch_pie_2014_01.jpg" height="327" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;">Ingredients</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><i><span style="color: black;">For the crust...</span></i></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">1 1/2 cups all purpose flour</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">3/4 cup (1 1/2 sticks) very cold butter, cut into 1/2 inch butter bits</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">1/2 teaspoon salt</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">3/4 teaspoon ground cinnamon</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">1/2 teaspoon ground nutmeg</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">1/4 teaspoon allspice</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">4-6 tablespoons ice water</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;"><i>For the filling...</i></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">1 cup firmly packed brown sugar</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">1/4 cup cornstarch</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">1/2 teaspoon salt</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">2 cups whole milk</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">1 cup heavy cream</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">4 egg yolks slightly beaten</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">2 tablespoons butter</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">1 teaspoon pure vanilla extract</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;"><i>For the meringue topping...</i></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">4 egg whites</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">6 tablespoons sugar</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">1/2 teaspoon baking powder</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">1/4 teaspoon salt</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;"><b>1. </b><i>To make the crust</i>, combine the flour, salt, cinnamon, nutmeg, and allspice. Mix to combine. Add the butter bits and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.</span></span></span></span></span></div>
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<a href="http://1.bp.blogspot.com/-beyt_8ZqFTM/U2Li6pOgW6I/AAAAAAAAB88/XrzXyYiebX8/s1600/IMG_4337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-beyt_8ZqFTM/U2Li6pOgW6I/AAAAAAAAB88/XrzXyYiebX8/s1600/IMG_4337.jpg" height="240" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><b><span style="color: black;">2. </span></b><span style="color: black;">Add the ice water 1 tablespoon at a time and mix with a fork until dough comes together when pressed into a ball. Flatten the dough ball into a disk and wrap with plastic wrap then refrigerate for 20 minutes.</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;"><b>3. Preheat</b> the oven to 375° F. Remove dough from refrigerator and unwrap. Place the dough on a lightly floured work surface and roll out to a 12 inch circle.</span></span></span></span></span></div>
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<a href="http://4.bp.blogspot.com/-3-UhbrrKnaY/U2LlaQAYbMI/AAAAAAAAB9I/SHSa7RumsSw/s1600/IMG_4338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3-UhbrrKnaY/U2LlaQAYbMI/AAAAAAAAB9I/SHSa7RumsSw/s1600/IMG_4338.jpg" height="240" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">Center the dough over a 9 inch pie plate. Turn under the edges and crimp as desired.</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;">Prick the bottom of the crust with the tines of a fork. Place a piece of parchment paper over the crust and fill with pie weights. If you don't have pie weights you can use dried beans, filling the bottom and up the sides. You can also use a second pie plate that nestles inside the pie shell over the parchment paper. Bake in the oven for 10 minutes, then remove from the oven and carefully remove the weights and parchment paper. Continue to bake for another 10-15 minutes or until the crust is a light golden brown. </span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;"><b>4. </b><i>To make the filling</i>, in a large heavy bottomed saucepan, blend together the brown sugar, cornstarch, and salt. Stir the milk and heavy cream into the egg yolks and add to the dry ingredients whisking until smooth. Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon. As the mixture thickens it will get lumpy, just continue to stir until smooth. Cook and stir for 2 minutes. Remove from heat and add the butter and vanilla. Stir well to combine. Cool slightly, then turn out into your baked pie crust.</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="summary"><span style="color: #7f6000;"><span style="color: black;"><b>5. </b><i>To make the meringue</i>, combine meringue ingredients in a mixing bowl and with a whisk attachment whisk on high speed until stiff peaks form. Gently spread meringue over filling right to the crust edge, sealing in the filling. Feel free to swirl and make meringue points with your spatula. <b> </b>Bake in the oven for about 15 minute until meringue is golden brown. Allow pie to cool completely on a wire rack until filling has set before serving. Refrigerate leftovers.<span style="color: #783f04;"> Enjoy!</span></span></span></span></span></span></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com2tag:blogger.com,1999:blog-2730060745980001747.post-34255176518394013302014-04-24T20:30:00.000-04:002014-06-18T21:06:42.663-04:00Fourless Hazelnut Ghriba (Moroccan Nut Cookies)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">These Ghriba cookies are a flourless cookie, I've made with ground hazelnuts. A moist and chewy cookie that comes from Morocco. Ghriba are usually made with almonds or walnuts but being the hazelnut fan that I am, I decided to toast up some hazelnuts and give it a try. I'm glad I did, these cookies are delightful, especially with a good cup of dark roast coffee! I used a small tart shell mold to make these, just because I love the look but if you don't have such a mold, then forming them into round balls and flattening them slightly with your hands will make a perfectly beautiful cookie as well.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span><span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">Ingredients</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>Makes 24 1 ounce cookies</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">450 grams (about 3 1/2 cups) hazelnuts, skins removed, see recipe.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup granulated sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">a pinch of salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon ground cinnamon</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon apricot jam or 1 tablespoon honey will work also </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 eggs,separated</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 teaspoon baking powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon butter, melted</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 teaspoon orange blossom water</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">24 hazelnuts, skins removed for topping the cookies</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>To remove the skins from the hazelnuts...</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Preheat oven to 375° F.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Toast hazelnuts, including the 24 extra, in the oven for 8 minutes. Remove from the oven and dump the nuts into a clean dish towel. Gather together in a ball and rub the nuts with the towel for several minutes, being careful not to rub to vigorously so as not to break the nuts.<i> </i></span></span></div>
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<a href="http://4.bp.blogspot.com/-eHXC52Ne1rQ/U1mee4YDpxI/AAAAAAAAB4o/qhjLDUYMwbs/s1600/IMG_4293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eHXC52Ne1rQ/U1mee4YDpxI/AAAAAAAAB4o/qhjLDUYMwbs/s1600/IMG_4293.jpg" height="240" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Notice how after baking, the skins have pulled away from the nuts?</span></span></div>
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<a href="http://4.bp.blogspot.com/-1cd4RdXQN7k/U1meqVD1BYI/AAAAAAAAB4w/vK4_90unmWU/s1600/IMG_4294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1cd4RdXQN7k/U1meqVD1BYI/AAAAAAAAB4w/vK4_90unmWU/s1600/IMG_4294.jpg" height="288" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i> </i>You likely wont remove every bit of the skin but do the best you can. Save aside 24 of the cleanest nuts for topping the cookies with.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>Turn down the oven to 350° F. and line a baking sheet with parchment paper.</i> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>1. </b>In a food processor, add the skinned hazelnuts and process to a fine powder. Transfer to a large bowl.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>2. </b>Add the sugar, salt, cinnamon, apricot jam or honey, and 2 egg yolks.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>3. </b>Mix with clean hands until combined, add the butter and mix until it comes together in a sticky mass.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>4. </b>Mix the orange blossom water into the egg whites, set aside. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>5. </b>Scoop up about a tablespoon of dough (1 ounce) and form into a ball the size of a walnut. Continue with the rest, until you have used up all the dough.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>6. </b>Place a hazelnut in the bottom of your mold. Roll a dough ball in the egg white mixture, covering completely and carefully place the dough over the nut in the mold and press firmly into the mold. Tap the dough out of the mold and carefully place on the parchment lined baking sheet. Repeat with the remaining dough balls.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">If you don't have a mold, simply place dough balls on the lined baking sheet and flatten slightly, carefully press a hazelnut into the top of each cookie.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>7. </b>Bake in the oven for 10-12 minutes or until lightly browned around the bottom edges. Remove from the oven and allow to cool for 10 minutes. Remove to a wire cooling rack to cool completely. <span style="color: #783f04;">Enjoy!</span></span></span><br />
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-25264885609694966652014-04-15T21:00:00.000-04:002014-04-20T16:59:09.318-04:00Hot Cross Buns<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BFO139qoFfE/U0274cvzqZI/AAAAAAAAB0Q/u9yB9CP5vDQ/s1600/carrington_lane_bakery_hot_cross_buns_2014_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BFO139qoFfE/U0274cvzqZI/AAAAAAAAB0Q/u9yB9CP5vDQ/s1600/carrington_lane_bakery_hot_cross_buns_2014_02.jpg" height="640" width="480" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Good Friday is well upon us and I have to admit, it caught me a little off guard. We've finally seen the end of winter and have been blessed with some really wonderful weather. Needless to say, I've been spending my days out doors, cleaning gardens, gathering fallen branches and raking last years leaves. I had planned to post this recipe sooner, my apologies. It's not to late though, to make these moist, spicy, fruity gems for Easter morning breakfast! </span></span></div>
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<span style="background-color: #ea9999;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="background-color: #f4cccc;">Happy Easter! He is<span></span> risen!<span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: purple;"> </span></span></span></span><a href="http://3.bp.blogspot.com/-fsyiCjS-k_w/U028Hv4xBDI/AAAAAAAAB0Y/EIErc7uDOT4/s1600/carrington_lane_bakery_hot_cross_buns_2014_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-fsyiCjS-k_w/U028Hv4xBDI/AAAAAAAAB0Y/EIErc7uDOT4/s1600/carrington_lane_bakery_hot_cross_buns_2014_01.jpg" height="400" width="300" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;">Ingredients</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><i><span style="color: black;"><span style="font-size: small;">Makes 24, 3 ounce buns. May be frozen for up to a month well wrapped in plastic wrap.</span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><i><span style="color: black;"><span style="font-size: small;"><br /></span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">6 1/2 cups plus extra, unbleached white flour</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">3/4 cup granulated sugar</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1 teaspoon ground cinnamon</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1/2 teaspoon ground nutmeg</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1/2 teaspoon ground cardamom</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1/4 teaspoon ground allspice</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1/4 teaspoon ground ginger</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1 teaspoon sea salt</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">grated peel of 1 lemon</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">grated peel of 1 orange</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">2 1/4 cups of mixed dried fruit, I used half yellow and 1/2 dark raisins</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">2 cups hot water</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1/2 cup heavy cream</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1/2 cup lukewarm water</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">2 envelopes of active dry yeast (2 1/2 teaspoons)</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1 teaspoon sugar </span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1/2 cup (1 stick) softened butter</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">2 large eggs, at room temperature and lightly beaten</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"><i>For the crosses</i></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1/3 cup all purpose flour</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1 tablespoon sugar</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">4 tablespoons water</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">1 large egg, beaten with 1 tablespoon heavy cream</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;">one 1/2 sheet baking pan, lined with parchment paper</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"><b>1. </b>In a small bowl, combine the raisins and 2 cups hot water, set aside for 15 minutes to plump.</span></span></span></span></span></div>
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<a href="http://1.bp.blogspot.com/-cPIMvnUkuyQ/U028RXb4vRI/AAAAAAAAB0k/Z9RTvbgnu-E/s1600/IMG_4244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cPIMvnUkuyQ/U028RXb4vRI/AAAAAAAAB0k/Z9RTvbgnu-E/s1600/IMG_4244.jpg" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"><b>2. </b>In a large bowl, mix the 6 1/2 cups flour, sugar, spices, salt and grated citrus peel. Mix with a whisk until combined, set aside.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"><b>3. </b>Stir the yeast together with the 1/2 cup of warm water in a measuring cup. Add the 1 teaspoon sugar and stir well, and let stand until foamy about 5 minutes.</span></span></span></span></span></div>
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<a href="http://2.bp.blogspot.com/-Ox8lfbmplNI/U029tFqP9tI/AAAAAAAAB1k/y34-Zbm1fdY/s1600/IMG_4245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Ox8lfbmplNI/U029tFqP9tI/AAAAAAAAB1k/y34-Zbm1fdY/s1600/IMG_4245.jpg" height="244" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"><b>4. </b>Drain the soaked raisins through a sieve into a bowl and save the liquid, pressing out as much water as possible without smashing the raisins. Measure 1 cup of the raisin water, discard any left and add 1/2 cup heavy cream to the 1 cup of raisin water, mix together.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"><b>5. </b>Make a well in the center of the flour mixture and add the yeast, the beaten eggs, the softened butter and the raisin water mixture. Stir with a wooden spoon just until mixed. </span></span></span></span></span></div>
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<a href="http://3.bp.blogspot.com/-W5spWoTs7tY/U028cfk7xEI/AAAAAAAAB0s/qZyNBt1SeM4/s1600/IMG_4248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-W5spWoTs7tY/U028cfk7xEI/AAAAAAAAB0s/qZyNBt1SeM4/s1600/IMG_4248.jpg" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"><b>6. </b>Add the raisins and mix together to make a shaggy dough. Remove the dough from the bowl onto a floured table. Kneed the dough for 10 minutes until smooth and elastic working in more flour as needed to make a soft but not sticky dough. </span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"><b>7. </b>Place the dough in a large clean bowl and cover bowl with plastic wrap. Set in a warm draft free place and allow to rise until double in bulk. About 1 to 1 1/2 hours. When the dough has doubled in bulk, punch the dough down with your fist and turn out onto a clean counter.</span></span></span></span></span></div>
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<a href="http://2.bp.blogspot.com/-fH0C4ibS5GM/U0286DuU5VI/AAAAAAAAB08/awSnOcN3yPQ/s1600/IMG_4256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fH0C4ibS5GM/U0286DuU5VI/AAAAAAAAB08/awSnOcN3yPQ/s1600/IMG_4256.jpg" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"><b>8.</b> Divide the dough into 24 equal pieces (about 3 1/4 ounces) each. Or roll into a fat log and cut 24 equal pieces. Shape each portion into a neat little ball and position on the parchment lined pan. Cover with plastic wrap and set in a warm draft free place to rise until almost double. When double, set the oven temperature to 500° F.</span></span></span></span></span></div>
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<a href="http://3.bp.blogspot.com/-7la8voA8dy0/U029JNwdF0I/AAAAAAAAB1M/DTwbMatMexo/s1600/IMG_4258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7la8voA8dy0/U029JNwdF0I/AAAAAAAAB1M/DTwbMatMexo/s1600/IMG_4258.jpg" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"> <b>9. </b>To make the crosses, mix together the flour, sugar and water, in a small bowl. Whisk together until completely smooth to make a slightly thick paste. Pour into a sandwich bag and cut a very small hole (about 1/4 inch ) in the bottom corner of the bag. Set aside. With the back of a small knife, make a slight indentation in the shape of a cross on each bun. Brush the buns with the egg wash then pipe a cross on each bun over the indentation.</span></span></span></span></span></div>
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<span style="font-size: small;"><a href="http://3.bp.blogspot.com/-IfD06dpbO7A/U029SxkhV1I/AAAAAAAAB1U/UJUKib1nrT8/s1600/IMG_4259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IfD06dpbO7A/U029SxkhV1I/AAAAAAAAB1U/UJUKib1nrT8/s1600/IMG_4259.jpg" height="240" width="320" /></a></span></div>
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<a href="http://1.bp.blogspot.com/-hBX9mWtT58M/U029eS9ptAI/AAAAAAAAB1c/RgeDkXxbovY/s1600/IMG_4262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hBX9mWtT58M/U029eS9ptAI/AAAAAAAAB1c/RgeDkXxbovY/s1600/IMG_4262.jpg" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"><b>10. </b>Put the tray into the oven and immediately turn down the heat to 400° F. and bake for 20 minutes, turning the pan half way through. Buns should be a nice golden brown. Remove the pan from the oven and cool in the pan for 10 minutes then remove the buns from the pan to a wire rack to cool completely.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: purple;">Enjoy!</span></span></span></span></span></span></span></div>
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<br />Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-68267100329738233242014-04-02T17:52:00.000-04:002014-04-02T17:52:55.627-04:00Rustic Apple Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-hB5I_vBBN6Y/Uzxz2egFHaI/AAAAAAAABx0/OFJNvM7uomU/s1600/carrington_lane_bakery_rustic_apple_tart_2014_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hB5I_vBBN6Y/Uzxz2egFHaI/AAAAAAAABx0/OFJNvM7uomU/s1600/carrington_lane_bakery_rustic_apple_tart_2014_06.jpg" height="310" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I put this together today for my husband, he's been hinting for a pie and I've been wanting to make a tart, so I compromised... he's getting a tart. This is a lovely tart, very simple to make, it consists of a Pasta Frolla, a basic pastry dough of Italian baking. The dough is lightly sweet and has a tang of lemon. The filling is simple, thinly sliced apples with a touch of sugar and a pinch of freshly grated nutmeg. Serve it with a dollop of whipped sweet cream or serve warm with a little vanilla ice cream. Of course, this beauty will naturally stand well enough on it's own! </span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"> Ingredients </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">Makes 1- 10 inch tart</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;"><i>For the pastry crust...</i></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">1 1/2 cups all purpose flour, sifted</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">5 ounces (1 stick plus 2 Tbs.) cold unsalted butter, cut in cubes</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">1/4 cup granulated sugar</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">1 teaspoon finely grated lemon peel</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">1/4 teaspoon salt</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">1 egg </span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">2 tablespoons lemon juice</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">1 egg, beaten for brushing on top of crust</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;"><i>For the filling...</i></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">2 large apples, I used Cameo apples<i> </i></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">1 teaspoon lemon juice</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">2 tablespoons<i> </i>granulated sugar</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">a few gratings of nutmeg, or a pinch of ground nutmeg</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">a few slivers of cold butter</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">apricot preserves for glazing</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;"><b>1. </b>To make the pastry crust,<b> </b>in the bowl of a food processor, add flour, cold butter, lemon peel, sugar and salt. Process by pulsing until flour looks like course meal.</span></span></span></span></span></div>
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<a href="http://3.bp.blogspot.com/-qBLm4faf9RE/Uzx7AYaMAyI/AAAAAAAAByM/XpAvAmt3ABI/s1600/IMG_4216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qBLm4faf9RE/Uzx7AYaMAyI/AAAAAAAAByM/XpAvAmt3ABI/s1600/IMG_4216.jpg" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;"> <b>2. </b>Add the egg and lemon juice and pulse until dough comes together.</span></span></span></span></span></div>
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<a href="http://2.bp.blogspot.com/-w87GKPPVK08/Uzx7XuQEIXI/AAAAAAAAByU/7i7JYx-kvI0/s1600/IMG_4217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-w87GKPPVK08/Uzx7XuQEIXI/AAAAAAAAByU/7i7JYx-kvI0/s1600/IMG_4217.jpg" height="240" width="320" /></a></div>
<b><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3. </span></span></b><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Gather together the dough and form into a disk, then wrap in plastic wrap and refrigerate for 20 minutes.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>4. </b>Preheat the oven to 375° F. Remove the dough from the refrigerator and unwrap. Place the chilled dough on a lightly floured work table. Roll the dough to approximately an 11 inch round circle. Using a 10 inch removable tart pan disk, center the disk over the pastry round, and cut away the excess dough. Carefully place the dough on top of the disk and place on a parchment lined baking pan. Brush beaten egg over the entire top of the crust. Set aside.</span></span><br />
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<a href="http://2.bp.blogspot.com/-VQQEmOZEAyM/Uzx9wInC_6I/AAAAAAAAByg/oVLfj24grbo/s1600/IMG_4220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VQQEmOZEAyM/Uzx9wInC_6I/AAAAAAAAByg/oVLfj24grbo/s1600/IMG_4220.jpg" height="240" width="320" /></a></div>
<b></b><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> <b>5. </b>Cut the unpeeled apples into quarters and cut out the core. Slice each quarter into thin slices, about 1/4 inch thick. </span></span><br />
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<a href="http://4.bp.blogspot.com/-LZkfNmdYxjE/Uzx-wRWckkI/AAAAAAAAByo/7UbhIyGvJ_Y/s1600/IMG_4221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LZkfNmdYxjE/Uzx-wRWckkI/AAAAAAAAByo/7UbhIyGvJ_Y/s1600/IMG_4221.jpg" height="242" width="320" /></a></div>
<b><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">6. </span></span></b><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Place apple slices around the outer edge of the pastry, about a 1/4 inch in from the edge, overlapping the slices slightly. Fill in the center in a circle, overlapping slices until center is filled. Sprinkle 1 teaspoon of lemon juice over the apples. Sprinkle the 2 tablespoons of sugar evenly over apples. Fresh grate nutmeg over top to taste, or sprinkle a pinch of ground nutmeg over the top. Place slivers of butter here and there over the top.</span></span><br />
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<a href="http://3.bp.blogspot.com/-FmwebihsTAU/UzyBf61nvyI/AAAAAAAABy0/qKXHi6mnu5U/s1600/IMG_4222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FmwebihsTAU/UzyBf61nvyI/AAAAAAAABy0/qKXHi6mnu5U/s1600/IMG_4222.jpg" height="255" width="320" /></a></div>
<b><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">7. </span></span></b><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Bake for 20 minutes, turn the pan and bake an additional 20 to 25 minutes or until the edges are dark golden brown. Heat 3 tablespoons of apricot jam in the microwave for 20 seconds, just to soften and brush over the entire top of the tart, covering all the apple slices, to give it a nice glisten. Let tart cool for 10 minutes on the baking pan, then with the help of a spatula, slide onto a serving dish. <span style="color: red;">Enjoy!</span></span></span><br />
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-40395171352066312332014-03-20T20:20:00.000-04:002014-03-21T10:53:34.667-04:00Coconut Macaroons<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EmJMqZhFwVs/Uyt11ODOyPI/AAAAAAAABuA/st3metZjU-w/s1600/carrington_lane_bakery_coconut_macarons_2014_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EmJMqZhFwVs/Uyt11ODOyPI/AAAAAAAABuA/st3metZjU-w/s1600/carrington_lane_bakery_coconut_macarons_2014_04.jpg" height="640" width="480" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">We have a favorite bakery in Portland, one of the many establishments we like to frequent when we visit southern Maine. Standard Baking Company is one of those places you go to buy the best. Standard is a European style bakery without the fuss, featuring fresh crusty loaves of fragrant breads, buttery flaky croissants and an array of delectable treats that will definitely have you wanting more. My husband and I always grab a hot cup of coffee and a treat to snack on as we walk down Commercial street on Portland's waterfront. My favorite is their coconut macaroons, a seriously delicious, moist and chewy delight. Thankfully they published a cookbook!</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> <a href="http://www.amazon.com/Standard-Baking-Pastries-Alison-Pray/dp/1608931846/ref=sr_1_1?s=books&ie=UTF8&qid=1395358313&sr=1-1&keywords=standard+baking+co.+pastries" target="_blank">Standard Baking Co. Pastries </a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Here is their recipe for coconut macaroons.</span></span></div>
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<a href="http://1.bp.blogspot.com/-j_V_llSbzB4/Uyt7xvghCWI/AAAAAAAABuM/JN9VUuY4xiw/s1600/carrington_lane_bakery_coconut_macarons_2014_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-j_V_llSbzB4/Uyt7xvghCWI/AAAAAAAABuM/JN9VUuY4xiw/s1600/carrington_lane_bakery_coconut_macarons_2014_01.jpg" height="400" width="310" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> <span style="color: #7f6000;">Ingredients</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;"><span style="font-size: x-small;"><i>Recipe by Alison Pray and Tara Smith</i></span></span> </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;">4 3/4 cups unsweetened finely shredded coconut, (macaroon coconut) </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;">1 3/4 cups sugar</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;">3/4 cup egg whites from 6 eggs</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;">1/2 teaspoon salt</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;">1 teaspoon pure vanilla extract</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;"><i>Makes about 40 macaroons</i></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;"><i>Preheat oven to 375° F.</i></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;"><i>Position two oven racks in the upper and lower thirds of the oven</i></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;"><i>Line 2 baking sheets with parchment paper</i></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;"><b>1. </b>In a medium heavy bottomed saucepan, combine all the ingredients and cook stirring constantly until you reach a temperature of 130° on a candy thermometer. Mixture will be thick at first but will soften a bit and be quite sticky as it gets warmer. Be careful not to scorch the bottom. Remove from the heat and let cool slightly.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;"><i> </i></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;"><b>2. </b>Scoop the batter into rounded tablespoons and drop onto parchment lined pans, evenly spaced. At this point with your fingers dipped in water, you may form these mounds into neat little balls or you can form them into little pyramids as they do in the bakery. Using wet fingers to prevent sticking, use your thumb and first two fingers to form each mound into a pyramid shape.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;"><span style="color: black;"><b>3. </b>Bake for 5 minutes, then rotate baking sheets front to back and top to bottom. Bake an additional 5 to 6 minutes until the edges are browned. Remove from the oven and cool for 5 minutes, transfer to a wire rack to cool completely.</span></span></span></span></div>
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<a href="http://2.bp.blogspot.com/-Nq5SaHk9aS0/UyuBQSYtRLI/AAAAAAAABug/yDBVWhDN7E8/s1600/IMG_4111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Nq5SaHk9aS0/UyuBQSYtRLI/AAAAAAAABug/yDBVWhDN7E8/s1600/IMG_4111.jpg" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #7f6000;">Enjoy!</span></span></span><br />
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<a href="http://3.bp.blogspot.com/-SJRfQYYQZK0/UyuDKzhkjqI/AAAAAAAABu8/w6qWR2jh3F0/s1600/carrington_lane_bakery_coconut_macarons_2014_03_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SJRfQYYQZK0/UyuDKzhkjqI/AAAAAAAABu8/w6qWR2jh3F0/s1600/carrington_lane_bakery_coconut_macarons_2014_03_edited-1.jpg" height="300" width="400" /></a></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-12934287645603135892014-03-13T20:44:00.000-04:002014-03-16T19:10:27.782-04:00Apple and Oatmeal Cake for St. Patricks Day<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-LgqV8a3vHww/UyI7ylKw-cI/AAAAAAAABrk/F53jw2v-S3k/s1600/carrington_lane_bakery_apple_and_oatmeal_cake_2014_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-LgqV8a3vHww/UyI7ylKw-cI/AAAAAAAABrk/F53jw2v-S3k/s1600/carrington_lane_bakery_apple_and_oatmeal_cake_2014_05.jpg" height="326" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Growing up in a French/Italian family, St. Patrick's day was never really celebrated as a big feast day for us, however my Mom did put together a pretty decent boiled dinner for the occasion. While raising my own family, that corned beef and cabbage tradition continued. As I became more adept at cooking and trying new dishes, finding traditional meals to cook for my family from different parts of the world was really fun! Our St. Patrick's day meal really needed an update, so for the past several years finding really good and interesting dishes such as this Apple and Oatmeal cake, was a very happy find indeed. This is a very moist cake made with layers of cooked apples and oatmeal. Very little sugar is used and a hint of lemon peel and cinnamon is added. It's a pretty little cake, that I baked in a 6 inch X 3 inch pan, it gives this cake a nice height. It can be served alone with a light dusting of powdered sugar on top or with a dollop of whipped cream on the side. Either way, a fine cake deserving of a wonderful ending to a St. Patrick's day meal or any meal for that matter!</span></span></div>
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<a href="http://1.bp.blogspot.com/-u-kOAbqmyeY/UyJGOJF3JgI/AAAAAAAABr0/CqT1dxsDql4/s1600/carrington_lane_bakery_apple_and_oatmeal_cake_2014_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-u-kOAbqmyeY/UyJGOJF3JgI/AAAAAAAABr0/CqT1dxsDql4/s1600/carrington_lane_bakery_apple_and_oatmeal_cake_2014_01.jpg" height="236" width="320" /></a></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Ingredients</span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;"><span style="font-size: x-small;"><i>Recipe from Theodora Fitzgibbons "Irish Traditional Food"</i></span></span> </span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">1 lb. cooking apples, peeled, cored and chopped coarsley</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">2 rounded tablespoons sugar</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">1/2 teaspoon ground cinnamon</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">1 rounded tablespoon of raisins</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">1 stick (4 oz.) butter </span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">1 rounded tablespoon brown sugar</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">1 tablespoon golden syrup or honey</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">10 oz. old fashioned oatmeal</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">finely grated peel of 1/2 a lemon</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">2 large eggs, beaten </span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">powdered sugar, optional </span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">6 inch spring form pan or a 6X3 inch cake pan, lined bottom and sides with parchment paper and sprayed with pan spray.</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">preheat oven to 375° F.</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;"><b>1. </b>Combine apple chunks with the sugar and cinnamon and cook on medium heat until soft and all water is evaporated. You may have to mash cooked apples with a fork depending on what kind of apples you use. A dry slightly chunky puree is what you want. Add the raisins to the cooked apples and allow to cool.</span></span></span></span></div>
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<a href="http://2.bp.blogspot.com/-hshoKtkRwoI/UyJL2OjQK6I/AAAAAAAABsE/6jn5I4FYRO0/s1600/IMG_4059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hshoKtkRwoI/UyJL2OjQK6I/AAAAAAAABsE/6jn5I4FYRO0/s1600/IMG_4059.jpg" height="240" width="320" /> </a></div>
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<a href="http://4.bp.blogspot.com/-ZXsisTp8yhY/UyJMJmRRWdI/AAAAAAAABsM/cDE5j08Z9Gg/s1600/IMG_4063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZXsisTp8yhY/UyJMJmRRWdI/AAAAAAAABsM/cDE5j08Z9Gg/s1600/IMG_4063.jpg" height="240" width="320" /></a></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;"><b>2. </b>Melt the butter, brown sugar and golden syrup or honey in a saucepan. Remove from heat.</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;"><b>3. </b>Combine the oatmeal and lemon peel in a bowl. Add the melted butter mixture and the beaten eggs, combine well with a spoon. Divide this mixture up evenly in three separate bowls.</span></span></span></span></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;"><b>4. </b>Press 1/3 of the oatmeal mixture evenly in the bottom of the prepared pan. Spoon 1/2 the apple mixture over the oatmeal layer and spread evenly. Cover the next 1/3 of oatmeal over the apple layer and press evenly and repeat with the rest of the apple then oatmeal. Pressing the final layer of oatmeal gently but evenly over the top.</span></span></span></span></div>
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<a href="http://2.bp.blogspot.com/-cBrG0AXN7Wc/UyJMjlMa9UI/AAAAAAAABsU/GdB-v2g7Byk/s1600/IMG_4065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cBrG0AXN7Wc/UyJMjlMa9UI/AAAAAAAABsU/GdB-v2g7Byk/s1600/IMG_4065.jpg" height="240" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-ZlDAPH1zVPU/UyJM2cs_3jI/AAAAAAAABsc/ZTHGuhv3Wmc/s1600/IMG_4068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZlDAPH1zVPU/UyJM2cs_3jI/AAAAAAAABsc/ZTHGuhv3Wmc/s1600/IMG_4068.jpg" height="320" width="287" /></a></div>
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<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;"><b>5. </b>Bake in preheated 375° oven for 30 minutes or until a light golden color on top. Remove from the oven and cool in the pan on a wire rack. Flip cake out on a plate, remove parchment paper and place your serving plate over the top and carefully flip again. Center cake on your plate and sift a little powdered sugar over the top if desired. <span style="color: #38761d;">Enjoy!</span></span></span></span></span></div>
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<a href="http://2.bp.blogspot.com/-yqtMETzPQbk/UyJOtvO8F2I/AAAAAAAABs0/1RsrKQ0TUoU/s1600/carrington_lane_bakery_apple_and_oatmeal_cake_2014_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yqtMETzPQbk/UyJOtvO8F2I/AAAAAAAABs0/1RsrKQ0TUoU/s1600/carrington_lane_bakery_apple_and_oatmeal_cake_2014_04.jpg" height="278" width="400" /></a></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com2tag:blogger.com,1999:blog-2730060745980001747.post-53292049949183755622014-03-03T16:02:00.001-05:002014-03-03T16:02:43.264-05:00Apple Cookie Pies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gD9jpxFqZpg/UxTcdtSp5kI/AAAAAAAABm8/OBF9j8Gk3YM/s1600/carrington_lane_bakery_apple_filled_cookies_2014_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gD9jpxFqZpg/UxTcdtSp5kI/AAAAAAAABm8/OBF9j8Gk3YM/s1600/carrington_lane_bakery_apple_filled_cookies_2014_01.jpg" height="300" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Friends of ours invited us for dinner this week and I wanted to make them a little something as a thank you. I love a cookie that offers a surprise inside and these little gems do not disappoint. A buttery crisp cookie filled with a delicious, not to sweet apple filling. Packaged in a little cellophane bag and tied with a raffia ribbon, it makes a great hostess gift.</span></span></div>
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<a href="http://1.bp.blogspot.com/-EQQPqHhXSPk/UxTfGUCXDfI/AAAAAAAABnI/Qfgqsrfu1UY/s1600/carrington_lane_bakery_apple_filled_cookies_2014_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EQQPqHhXSPk/UxTfGUCXDfI/AAAAAAAABnI/Qfgqsrfu1UY/s1600/carrington_lane_bakery_apple_filled_cookies_2014_04.jpg" height="323" width="400" /> </a></div>
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<a href="http://3.bp.blogspot.com/-kdjRTq_p0UY/UxTfbzr_ygI/AAAAAAAABnQ/4iFWnuKCyFY/s1600/carrington_lane_bakery_apple_filled_cookies_2014_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kdjRTq_p0UY/UxTfbzr_ygI/AAAAAAAABnQ/4iFWnuKCyFY/s1600/carrington_lane_bakery_apple_filled_cookies_2014_06.jpg" height="400" width="373" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;">Ingredients </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><i>For the dough...</i></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">350 g.(2 3/4 cups) all purpose flour, sifted</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">200 g. (14 Tbs.) butter, at room temperature</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">130 g. (2/3 cup) granulated sugar</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1 egg</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1/2 teaspoon salt</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1 Tablespoon pure vanilla extract</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><i>For the filling...</i></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">2 golden delicious apples</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">2 Tablespoons granulated sugar</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1 Tablespoon butter</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">1 egg, beaten in a small bowl for egg wash</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">coarse sugar</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Makes 32- 2 1/2 inch cookies</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;">Preheat oven to 350° F. </span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><b>1. </b>To make the dough, in a mixing bowl, add butter and sugar and salt. Mix on high speed using the paddle attachment, until fully combined. Reduce the speed on your mixer and add egg and vanilla and mix to combine. Add flour in 3 batches and mix until all is incorporated well. Do not over mix.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><b>2. </b>Divide dough into 2 parts and flatten each half into a disk. Wrap in plastic wrap and refrigerate while apple filling is being made.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><b>3. </b>To make the filling, peel and core the apples and cut into 1 inch chunks. In a small sauce pan, combine the apple chunks, sugar and butter. Cook over medium heat until apple softens and most of the juices evaporate, being careful not to scorch the apples. Remove from the heat and mash the apples with a fork until smooth. Allow to cool completely.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><b>4. </b>Remove one of the dough disks from the refrigerator and on a lightly floured work surface, roll out the dough to about an 1/8th of an inch thickness. Using a 2 1/2 inch cookie cutter, cut as many circles as you can and then gather up the scrapes and roll and cut until all the dough has been cut. </span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><b>5. </b>Use a 1/2 teaspoon, scoop to fill half of the dough rounds and with a finger dipped in water, moisten each edge of the unfilled rounds and place together with the filled, pressing lightly to seal. Repeat the same process with the other half of the dough. Place the filled cookies on a parchment lined cookie sheet, one inch apart. Brush each cookie with egg wash and sprinkle with coarse sugar. Poke a hole in the top of each cookie to allow steam to escape.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: small;"><b>6. </b>Bake in the preheated oven for about 12 minutes, or until the edges start to turn a light golden color. Remove from the oven and allow to cool on the pan for 5 minutes then transfer to a rack to cool completely. <span style="color: #660000;">Enjoy!</span></span></span></span></span></span></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com2tag:blogger.com,1999:blog-2730060745980001747.post-64586132696915709332014-02-20T21:18:00.000-05:002014-02-20T21:30:42.664-05:00Toasted Coconut Date and Nut Bars<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-iIZwO-lr6YA/Uwag58--EWI/AAAAAAAABkI/PLc8OoxB2d0/s1600/carrington_lane_bakery_toasted_coconut_date_and_nut_bars_2014_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-iIZwO-lr6YA/Uwag58--EWI/AAAAAAAABkI/PLc8OoxB2d0/s1600/carrington_lane_bakery_toasted_coconut_date_and_nut_bars_2014_04.jpg" height="640" width="480" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I've been searching for a gluten free, sugar free, good for you snack bar that actually tastes delicious and I've finally found one. This is my new, go to snack bar that I can feel good about. I found this recipe on <a href="http://food52.com/" target="_blank">Food 52</a></span></span> <span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This recipe is simple to make with ingredients that include toasted coconut, crunchy cashews, sweet medjool dates, which provide just the right amount of sweetness and coconut butter and coconut oil to bind the ingredients together, making these bars a real delight. Wrap them individually and store them in the refrigerator. They're a great grab and go bar for anytime of the day.</span></span></div>
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<a href="http://4.bp.blogspot.com/-Yu4p_4-lZpo/UwaoXONykPI/AAAAAAAABkU/y_hJOIMfbtw/s1600/carrington_lane_bakery_toasted_coconut_date_and_nut_bars_2014_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Yu4p_4-lZpo/UwaoXONykPI/AAAAAAAABkU/y_hJOIMfbtw/s1600/carrington_lane_bakery_toasted_coconut_date_and_nut_bars_2014_05.jpg" height="320" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;">Ingredients</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black;"><span style="font-size: small;">Makes 8 bars</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;">recipe by <a href="http://food52.com/recipes/26710-no-bake-toasted-coconut-date-and-nut-bars" target="_blank">Jennifer Farley</a> </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;">2/3 cup unsweetened shredded coconut</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;">2 cups unsalted cashews</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;">1 cup medjool dates, pitted and roughly chopped</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;">1/4 teaspoon ground cinnamon</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;">1/8 teaspoon sea salt</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;">1/4 cup plus 2 tablespoons coconut butter ++</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;">1 tablespoon coconut oil </span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;"><br /></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;">++ It's very easy to make coconut butter at home and it's so much easier on the wallet as well. To make the amount needed for this recipe, you'll need 1 1/2 cups of unsweetened coconut and a food processor. Just add the coconut to the food processor and run for about 5 minutes or so or until the coconut breaks down and becomes a smooth puree. You'll have to scrape down the sides of the bowl occasionally.</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;"><i>To make the bars...</i> </span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;"><b>1. </b>Preheat the oven to 350° F.</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;"><b>2. </b>Spread the coconut across a parchment lined baking sheet and toast the coconut in the oven for 3 minutes. Stir and toast for another 2-3 minutes, until light golden in color. Remove the coconut from the parchment paper and dump into a bowl. Using the same parchment paper, spread the cashews evenly on the pan and toast for 5 minutes. Remove from oven and set aside.</span></span></span></span></span></div>
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<a href="http://4.bp.blogspot.com/-1F6G9S8m8Cc/UwaulFMSTZI/AAAAAAAABkk/WA524UvPT8k/s1600/IMG_3940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1F6G9S8m8Cc/UwaulFMSTZI/AAAAAAAABkk/WA524UvPT8k/s1600/IMG_3940.jpg" height="238" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;"><b>3. </b>Add the toasted coconut and cashews to a food processor along with the dates, cinnamon and salt. Pulse the ingredients until they are crumb size.</span></span></span></span></span></div>
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<a href="http://4.bp.blogspot.com/-YdB1ZV5LJxs/Uwau-OrVt5I/AAAAAAAABks/_d2EdyA1g30/s1600/IMG_3943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YdB1ZV5LJxs/Uwau-OrVt5I/AAAAAAAABks/_d2EdyA1g30/s1600/IMG_3943.jpg" height="240" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black; font-size: x-small;"><span style="font-size: small;"> </span></span><span style="color: black;"><span style="font-size: small;"><b>4. </b>Add the coconut butter and 1/2 tablespoon coconut oil to the food processor and pulse until the crumbs begin to come together. If the mixture seems dry, add the remaining 1/2 tablespoon coconut oil and pusle in until mixture is slightly moist and clumpy.</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #783f04; font-size: large;"><span style="color: black;"><span style="font-size: small;"><b>5. </b>Using an 8X8 inch baking pan, line the bottom and 2 sides of the pan allowing for extra paper to hang over the 2 sides of the pan. Pour the mixture into the pan and spread evenly. Press the mixture firmly into the pan, using a piece of plastic wrap or parchment paper laid over the crumbs, to help flatten the mixture evenly.</span></span></span></span></span></div>
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<a href="http://1.bp.blogspot.com/-SHhjoRHbq-c/UwayjMdRTlI/AAAAAAAABk4/3a03xm8VUk0/s1600/IMG_3945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SHhjoRHbq-c/UwayjMdRTlI/AAAAAAAABk4/3a03xm8VUk0/s1600/IMG_3945.jpg" height="237" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>6. </b>Place the pan in the freezer for 20 minutes. Remove from the freezer and using a sharp knife, loosen the unlined sides of the pan by running the knife between the pan and the bars, then lift, grabbing the over hanging parchment paper, out of the pan and onto a cutting board. Cut into 8 bars, wrap individually and store in the refrigerator or the freezer. <span style="color: #783f04;">Enjoy!</span></span></span></div>
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<a href="http://2.bp.blogspot.com/-ehelPM7xJSQ/Uwa1vwjVlLI/AAAAAAAABlM/MsWCcby4Gjc/s1600/carrington_lane_bakery_toasted_coconut_date_and_nut_bars_2014_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ehelPM7xJSQ/Uwa1vwjVlLI/AAAAAAAABlM/MsWCcby4Gjc/s1600/carrington_lane_bakery_toasted_coconut_date_and_nut_bars_2014_01.jpg" height="300" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-6_OHQz2Bu34/Uwa1oKdg7fI/AAAAAAAABlE/MtqqwdBdPdw/s1600/carrington_lane_bakery_toasted_coconut_date_and_nut_bars_2014_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6_OHQz2Bu34/Uwa1oKdg7fI/AAAAAAAABlE/MtqqwdBdPdw/s1600/carrington_lane_bakery_toasted_coconut_date_and_nut_bars_2014_03.jpg" height="312" width="400" /></a></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com2tag:blogger.com,1999:blog-2730060745980001747.post-20635316084337469882014-02-12T15:01:00.000-05:002014-02-12T15:03:14.357-05:00Honey Whole Wheat Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cMk2AAt2axc/UvvHqLjfGcI/AAAAAAAABic/eAEX4c2_joA/s1600/carrington_lane_bakery_honey_whole_wheat_butter_cookies_2014_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cMk2AAt2axc/UvvHqLjfGcI/AAAAAAAABic/eAEX4c2_joA/s1600/carrington_lane_bakery_honey_whole_wheat_butter_cookies_2014_05.jpg" height="346" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Honey Whole Wheat Butter Cookies are my favorite "healthy cookie". Made with fresh ground whole wheat flour, local "Kate's" butter and golden honey. Simple to make, nothing fussy except you really want fresh whole wheat flour. If you can't grind it yourself, really do yourself a favor and purchase a fresh sack of whole wheat flour. The butter and honey give this cookie a distinct flavor but if your using old flour, the flavor will be spoiled. These are a great after school snack you don't have to feel guilty about and the kids will love them!</span></span></div>
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<a href="http://3.bp.blogspot.com/-B32kr5BQwxE/UvvLRHwNmhI/AAAAAAAABio/CuG5TGt611k/s1600/carrington_lane_bakery_honey_whole_wheat_butter_cookies_2014_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-B32kr5BQwxE/UvvLRHwNmhI/AAAAAAAABio/CuG5TGt611k/s1600/carrington_lane_bakery_honey_whole_wheat_butter_cookies_2014_01.jpg" height="400" width="330" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> <span style="color: #783f04; font-size: large;">Ingredients</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;">1 cup (2 sticks) unsalted butter, at room temperature</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;">2/3 cup honey</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;">2 large eggs, at room temperature</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;">1/2 teaspoon pure vanilla extract</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;">2 1/3 cups fresh whole wheat flour</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;">1 teaspoon baking powder</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;">1/2 teaspoon ground cinnamon</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;">1/2 teaspoon salt</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;"><b>1. </b>In a mixing bowl with a paddle attachment, beat the butter until creamy. Add the honey and beat until well combined. Add eggs, one at a time and mixing well between each addition, add vanilla and mix in. Turn mixer off and set aside.</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;"><b>2. </b>In a separate bowl or on a piece of parchment paper, sift the flour, baking powder, salt and cinnamon together, include the bran that stays in the sifter.</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;"><b>3.</b> Add half the dry ingredients to the butter mixture and mix in by hand, add the remaining flour and mix together gently until well incorporated. Cover the bowl with plastic wrap and refrigerate for half an hour.</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="color: #783f04; font-size: large;"><span style="font-size: small;"><span style="color: black;"><b>4. </b> Preheat the oven to 375° F. Line a baking sheet with parchment paper. Scoop out dough by rounded tablespoon and with floured hands roll into balls. Place 2 inches apart on parchment lined pan. Slightly flatten each ball with the tines of a fork dipped in flour. Bake for 10 minutes or until tops are set and a nice brown rim form around the bottom of each cookie. Remove from the oven and allow to cool for a few minutes then transfer to a cooling rack to cool completely. <span style="color: #783f04;">Enjoy!</span></span></span></span></span></span><br />
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com0tag:blogger.com,1999:blog-2730060745980001747.post-71114224653926576802014-02-05T19:20:00.000-05:002014-02-09T13:54:43.292-05:00Lemon Meltaways<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-WlteUMwhB-E/UvLGWSYXRJI/AAAAAAAABfw/OdUa-u037ek/s1600/carrington_lane_bakery_lemon_meltaway_cookies_2014_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WlteUMwhB-E/UvLGWSYXRJI/AAAAAAAABfw/OdUa-u037ek/s1600/carrington_lane_bakery_lemon_meltaway_cookies_2014_03.jpg" height="640" width="480" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Lemon Meltaway Cookies, are a light crisp buttery cookie, with a clean lemony flavor that melts in your mouth. A perfect teatime treat, for a snowy afternoon. These are an icebox cookie, but I took some of the chilled dough and rolled it on my counter, then cut them with a heart cookie cutter. Perfect little Valentines treat for your honey!</span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">Ingredients </span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;">1 1/2 sticks (12 tablespoons) unsalted butter, room temperature</span></span></span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;">1/3 cup powdered sugar, sifted</span></span></span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;">Grated zest of 2 lemons</span></span></span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;">1 tablespoons fresh lemon juice</span></span></span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;">1 tablespoon pure vanilla extract</span></span></span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;">1 3/4 cups all purpose flour</span></span></span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;">2 tablespoons cornstarch</span></span></span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;">1/4 teaspoon salt</span></span></span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;">powdered sugar for dusting</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>1. </b>Sift flour, cornstarch and salt together onto a piece of parchment paper and set aside.</span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;"><b>2. </b>In a mixing bowl, mix butter and powdered sugar, until light and fluffy. Add the lemon peel, lemon juice and vanilla. Mix until well incorporated.</span></span></span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;"><b>3. </b>Turn the mixer down to low and add the flour, mix until combined.</span></span></span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;"><b>4. </b>Gather the dough together and divide into two equal pieces. Roll each piece of dough into a log, about 1 3/4 to 2 inches in diameter. Wrap each log separately, tightly rolled in a piece of parchment paper. Chill for at least an hour before baking, or wrapped again in plastic wrap and may be frozen for up to two months. You can just bake off as much as you want!</span></span></span></span></span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="color: black;"><b>5. </b>Heat the oven to 350° and line a baking sheet with parchment paper. Slice the cookies 1/4 inch thick and place on the parchment lined cookie sheet. Bake for 14 minutes, turning cookie sheet halfway through baking. Remove from oven when bottoms are just turning golden brown. Allow to cool for 5 minutes before carefully removing from the pan with a spatula to a cooling rack. While still slightly warm, sift powdered sugar over both sides of cookies. <span style="color: red;">Enjoy!</span></span></span></span></span></span></div>
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Carrington lanebakeryhttp://www.blogger.com/profile/01563805016968603089noreply@blogger.com2