Desserts
Lemon Sugar Cookies
by NICHOLAS AMMATURO on September 10th, 2011
I have not posted in a while, which is a combination of new job and computer crashed. The new job had me traveling every other week, so there was lots of take-out and not so much cooking/baking. The computer crashing was just frustrating and I was just lazy at re-installing everything. Almost a year later…here we are. I selfishly am only making these cookies because I bought an ice-cream maker and made fresh strawberry ice-cream and wanted to make ice-cream sandwiches. You could easily buy strawberry ice cream at the store and do this, but I had some extra time. Enjoy, these are perfect for the summer.
INGREDIENTS
- 1 cup butter, at room temperature
- 1½ cups sugar
- Zest from 1 lemon, about 2 tablespoons
- 2 large eggs
- Juice from ½ lemon, about ¼ cup
- ¼ teaspoon vanilla extract
- 2 ½ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Preheat oven to 350°F. Line cookie sheets with parchment paper.
In the bowl of a stand mixer fit with the flat beater attachment, cream together butter, sugar and lemon zest until mixture is light and fluffy.
This can also be done with a hand mixer and a large bowl.
Beat in eggs, one at a time, then mix in lemon juice and vanilla extract.
In a separate bowl, whisk together flour, baking powder and salt.
With mixer set to the slowest speed, gradually mix the flour mixture into the butter and sugar mixture until combined.
Shape cookie dough into 1½” balls and place on cookie sheet 2″ apart.
Bake cookies for 15 minutes, until cookies are firm, they’ll brown slightly on the edges.
Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container for a few days.
Strawberries & Cream Cake
by NICHOLAS AMMATURO on August 13th, 2010
I had mentioned in my post about Terry’s Strawberry salad, that I love using seasonal items and this is another perfect use for fresh strawberries. The recipe comes from The Hungry Mouse’s arsenal of recipe posts. I have never been unhappy with anything I’ve cooked off her website.
The best way to describe this cake is that its a strawberry shortcake party in your mouth, and no I am not referring to the cartoon character…although I wasn’t aware that she was a trademark of the American Greetings card company…who would have thought? Why the hell is her hat soooo big??
INGREDIENTS
- 3/4 cup sugar
- 4 Tbls. butter (that’s 1/2 a stick), softened
- 1 egg
- 3/4 cup heavy cream
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups strawberries, sliced
Oven Temp: 375 degrees F
Bake Time: 30 mins
As the Hungry Mouse had done, I used my stand mixer, but this can all be done by a hand mixer, or by hand.
Using a pen, trace out the bottom of a 9” pie pan and cut it out using scissors. You can just as easily cut a circle free-handed and just place it in as well. It doesn’t need to be exact. Then butter the pie pan and place the parchment round into the pan. Set the pan aside and preheat the oven to 375 degrees F.
Next, add the sugar into the stand mixer bowl. Slice up the butter and add to the bowl as well. Crack the egg into a bowl/measuring cup, then pour into the bowl too (I always do this to prevent shells going into the mix). Using the paddle attachment on the mixer, beat well to combine.
Pour the heavy cream into the mixture, along with the flour, baking powder and salt.
Beat on High to combine, until the dough begins to come together and resembles soft cookie dough. Over mixing will result in the cake not being as moist.
Once its mixed, stir in the sliced strawberries. Stir well to make sure the strawberries are throughout the whole dough, but try not to crush them. Pour out into the prepared cake pan and smooth out with the back of the spatula or a spoon.
Bake at 375 degrees for approx 30 mins. Test doneness with a toothpick (stick it into the middle and it should come out clean).
With the cake still in the pan, cool on a wire rack. When completely cool, run a knife around the edges of the pan and the cake should easily come out. You can also keep it in the pan and serve it from there. I topped it with a little powdered sugar and served with whipped cream.
Mandel BRead (Almond Bread = biscotti)
By NICHOLAS AMMATURO on July 15th, 2010
Biscotti literally means “twice-baked.” When I think of Biscotti, I think ITALIAN. The word is sacred to Italians, they own biscotti and no one should even attempt to compete with them. However, the Jewish have their own version of Biscotti that is up for the challenge. These cookies are called Mandel Brodt, which translates to “Almond Bread.” A very traditional Jewish cookie that is cooked in the same fashion as an Italian Biscotti and if one didn’t know any better, you could easily confuse the two. My mom has been making these for over 20 years and she was given the recipe from one of our Russian neighbors. We don’t exactly know where this recipe originated and if she added a Russian flare to these, but who cares, they’re delicious.
Ingredients
- 1 cup vegetable oil
- 3 cups flour
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp salt
- 1 cup slivered almonds
- cinnamon, sugar (they sell this pre-mixed, but you can easily make your own by mixing 1/2 cup sugar with 1.5 TBLS cinnamon)
Preheat oven to 350 degrees F
In a large bowl, blend the vegetable oil and the sugar together with a hand mixer.
Crack the eggs into a bowl or measuring cup and then add the eggs one at a time to the bowl, blend well
Add vanilla to the bowl and also all of the dry ingredients (flour, salt, baking powder). Mix well
Add in the slivered almonds and mix well until fully incorporated
Place 4 globs on 2 cookie sheets and shape like a loaf with wet hands (makes it easier to spread without sticking to your hands or the pan)
Sprinkle loafs generously with cinnamon sugar mixture
Bake at 350° 20-25 mins. When golden – cut into biscotti and turn on side sprinkle with cinnamon sugar and bake additional 10 mins. Then turn over on other side, sprinkle with cinnamon and sugar and bake additional 10 mins.
Cool on a wire rack and enjoy.
Cranberry-Orange Scones
by NICHOLAS AMMATURO on June 12th, 2010
When I hear “scone,” I think of the Queen of England or a tea party. As much as I love having imaginary tea party’s during my day, these scones are meant for the Queen. I was recently given a cookbook from my brother and cousin Anna, “A Taste of Wyoming.” It is surprisingly amazing. Who would of thought that Wyoming would be known for its food? I must say that of every cookbook that I have ever seen, this is the only one that I have wanted to cook and try everything in it. Each page has something new and exciting and these scones are only the beginning. This recipe was graciously provided by the "Wildflower Inn” at Jackson Hole. I did some research and this Inn is famous in the area for their breakfast. They have an open floor plan so you can see the chef’s cooking and they are happy to share their tips and tricks with you.
Ingredients
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup firm butter, cut into small pieces
- 3/4 cup chopped fresh or dried cranberries
- 1 tsp orange zest
- 1 cup buttermilk
- cinnamon to taste
- sugar to taste
Preheat the oven to 425 degrees F. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Cut the butter into the mixture with a fork until the dough resembles course crumbs
Mix in the cranberries and orange zest. Add the buttermilk and stir until a dough ball can be formed.
Divide the dough into 2 equal balls; roll out each dough ball on a floured surface to a 3/4” thickness. Cut each flattened dough circle into 6 equal wedges or use cookie cutters to shape them.
Place the cut dough on a baking sheet lined with parchment paper, sprinkle with cinnamon and sugar.
Bake for 12 minutes or until golden brown.
Alane’s “Nearly” famous Blueberry tart
by NICHOLAS AMMATURO on April 29th, 2010
This has to be the most sought after recipe I have ever come in contact with. There isn’t a week that goes by that someone doesn’t mention it or ask me for it. It’s become a staple in my arsenal and I have made it more than anything else in the last five years.
I can only trace it back to my Aunt Patty’s sister-in-law, Alane. I don’t need to know any more than that. It’s been titled “Alane’s Blueberry Tart” in my folder for years now and it needs to be known as that. The ingredients are simple and can be easily stored in your pantry. This is the perfect dessert in a pinch and tastes like it was made professionally. You can use any fruit filling, cherry, apple and of course blueberry. I venture into the cherry realm every now and then, but for me, blueberry is the winner. The problem with canned blueberry is that you need to take out a mortgage to buy it, no but really it is rather expensive when compared to other canned fruits. It retails anywhere from $5.00 a can, all the way to $7.00. If you ever see it on sale, go nuts and fill your cart, call me while your at it, because I need some. I must warn you that when this starts baking, your kitchen is going to fill with the most amazing smell that reminds me of shortbread. You will be making this frequently, so get used to it.
I must thank Alane for sharing this with us years ago and now I am able to share it with everyone here. In the words of my Aunt Patty, “I frickin love her for that.”
Ingredients
- 3 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 sticks of butter (softened)
- 1 egg, add milk in a liquid measuring cup, till it makes 1/3 cup
- 1 can of Blueberry fruit filling (or any fruit)
- confectioners sugar, for dusting
Preheat your oven to 400 degrees F.
Work all dry ingredients and softened butter in a large bowl with a fork.
When mixed together, lightly beat the egg in the measuring cup and then add to the mixture
Continue working together with a fork, then use your hands to bring it all together
Grease a 10” spring-foam pan. spread half the dough on the bottom and slightly up the sides
Pour filling over the dough and spread out evenly with a spatula or butter knife, then break the rest of the dough into pieces and sprinkle on top
Bake for 35-45 mins @ 400 degrees F. I have noticed that my oven browns it up nicely within 35 mins. You want it to be golden brown, so keep your eye on it..
Let cool for 1 hour and sprinkle with confectioners sugar.
I couldn’t wait the whole hour, so I just started eating this piece I cut for the picture.
Continue to pass this recipe on, so that one day it could really be famous…because it should be.