I followed the recipe as written, using room
temperature eggs and butter.
Not exact matches
Once the
eggs and butter are at room
temperature I will be whipping up a batch.
Here's my revamp: 2 tbsp unsalted
butter, cubed, at room
temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3
eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives
and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
for the cake: 1/2 pint strawberries, hulled
and chopped 1/4 cup sour cream (I used light) 6 tablespoons
butter, at room
temperature 1/2 cup sugar 1
egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
Blondies: 3/4 cup (1 1/2 sticks) unsalted
butter, melted
and cooled slightly 1 1/2 cups granulated sugar 2 large
eggs, room
temperature 1 tablespoon pure vanilla extract 1/8 teaspoon imitation
butter extract (optional) 1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies) *
Cream room
temperature butter and brown sugar together for 5 — 8 minutes / Add
egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour
and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar
and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
3/4 cup (1 1/2 sticks) unsalted
butter, room
temperature, plus more for pan
and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted
and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large
eggs, room
temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toasted
salt 1/4 cup unsalted
butter, at room
temperature 1 cup granulated sugar 2 large
eggs 3 large size bananas, very ripe
and mashed 1/3 cup plain low fat yogurt 1 tsp.
Vanilla
butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted
butter, at room
temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large
egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder
and salt into a medium bowl
and set aside.
Because there are no
eggs, no
butter and no milk, none of the ingredients need to be brought to room
temperature before baking.
Without getting too «sciencey» on you, saturated fats come from (mostly) animal sources
and are solid at room
temperature (
butter, cream,
egg, lard, coconut oil, etc.).
The batter is thick — so make sure your
butter,
eggs, sour cream
and buttermilk are room
temperature before getting started for easier mixing.
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter, softened to room
temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large
eggs, room
temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room
temperature 4 - 6 plums, * halved
and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
:D Milky Way
and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted
butter, room
temperature 200g light brown sugar 125g demerara sugar 2 large
eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
:D Ginger
and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet
and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, at room
temperature 1 cup (175g) packed light brown sugar 1 large
egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda,
and salt
and set aside.
:D Pine nut
and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large
eggs 2 large
egg yolks 2 tablespoons unsalted
butter, room
temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted
and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole
and unpeeled 4 tablespoons (1/2 stick) unsalted
butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large
eggs, room
temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour cream
* cocoa powder * 3/4 cup plus approximately 1 Tablespoon bittersweet chocolate chips (or ~ 5 ounces chopped chocolate) * 1/4 cup
butter, plus extra for greasing pan * 1-1/2 Tablespoons freshly brewed espresso * 1/4 teaspoon vanilla * 3
eggs, separated
and at room
temperature * 3 Tablespoons sugar, separated * 1 Tablespoon cocoa nibs * whipped cream (optional)
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted
and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons
butter 2
eggs, at room
temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or in chips — I used one with 53 % cocoa solids 3/4 cup (170g) unsalted
butter, room
temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large
eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted
butter, room
temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large
eggs 1 large
egg yolk 3/4 cup (180 ml) buttermilk, room
temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted
butter, room
temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted
and cooled Preheat the oven to 180 °C / 350 °F.
1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large
egg 1 large
egg yolk 1 cup full fat plain yogurt 1 stick unsalted
butter (melted
and cooled to room
temperature) 1 tsp vanilla extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered sugar
1 1/2 cups high - gluten bread flour 2 tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2
eggs 1/4 cup plus 1 tbsp warm water 1/2 cup (1 stick) unsalted
butter, cut into small pieces
and at room
temperature
For the cake: 1/3 cup
butter (room
temperature) 1/4 cup kefir or buttermilk 1 cup sugar 2 large
eggs 3 medium overripe bananas (pureed) 1/2 cup pecans -(toasted
and cut into small pieces) 1/3 cup golden raisins 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
1/2 cup
butter (just slightly cooler than room
temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut
butter (unsweetened
and unsalted) 3
eggs 1 tbsp molasses 1 tsp vanilla extract 1/2 cup all purpose flour 2 tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate of your choice.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted
butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4
eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room
temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split
and scraped 4
egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream
and vanilla (seeds
and bean) in a saucepan over low heat
and cook until just comes to a boil.
Fluffy ginger
and date cake from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling water 2 teaspoons baking soda 200g unsalted
butter, room
temperature, chopped 1 1/2 cups (262g) brown sugar, packed 4
eggs Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
To make the curd, place the sugar, lemon juice,
butter and eggs into a saucepan
and heat on a low
temperature stirring constantly, don't stop stirring or you'll get scrambled
eggs.
2 t unsalted
butter for the parchment paper 1 C unsalted shelled whole pistachios (skip the nuts if you'd prefer) 1 T cornstarch 1 1/2 c superfine sugar 1 T fresh lavender buds, separated
and left whole, or 1 1/2 t dried buds, coarsely chopped 6 large
egg whites (3/4 C) at room
temperature 1/4 t cream of tartar
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted
butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3
eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room
temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C;
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter a 20 cm (8in) round cake pan, line the bottom with baking paper
and butter the paper as
butter the paper as well.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted
butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted
butter, melted
and cooled 3/4 cup (180 ml) whole milk, room
temperature 1/2 cup (130g) plain yogurt 1
egg Preheat the oven to 180 °C / 350 °F; generously
butter a muffin pan with a 1/3 capacity.
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted
butter, room
temperature, coarsely chopped grated zest
and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5
egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room
temperature 1 cup (226g / 2 sticks) unsalted
butter, room
temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted
butter, room
temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large
egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven
and preheat to 180 °C / 350 °F.
To avoid over mixing it's really important to have your
butter softened
and your
eggs, buttermilk & sour cream at room
temperature before getting started.
Nonstick vegetable oil spray 2 cups all - purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted
butter, room
temperature 1 cup sugar 1 teaspoon vanilla extract 1 large
egg yolk 6 ounces high - quality bittersweet or semisweet chocolate, chopped 1/2 cup (about 3 ounces) finely chopped red -
and - white striped hard peppermint candies or candy canes 2 ounces high - quality white chocolate (such as Lindt or Perugina)
1/2 cup unsweetened cocoa powder 2/3 cup hot water 8 tablespoons
butter, room
temperature 1 cup granulated sugar 2 large
eggs 1 teaspoon vanilla extract 1 tablespoon lavender, crushed (use a mortar
and pestle or spice grinder) 1 1/2 cups all - purpose flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt
Let's start baking... Blueberry Muffins Yields: 14 Large muffins Ingredients: 3 cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3 cup vegetable oil 1 & 1/2 cups granulated sugar 2
eggs 2/3 cup buttermilk 2 tsp pure vanilla extract 2 & 1/2 cups fresh blueberries, washed
and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp cinnamon 2 tbsp room
temperature salted
butter 1/4 cup instant oats Directions: 1.
Ingredients 4
eggs, separated, at room
temperature 150g sugar 1 tbsp water 2 tsp vanilla extract 125g
butter, melted
and cooled to room
temperature 115g all - purpose (plain) flour 500 ml milk, lukewarm powdered sugar for dusting.
Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted
butter, melted
and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large
egg whites, room
temperature
2
eggs at room
temperature, separated 2 cups gluten - free flour 3 Tbsp poppy seeds 2 tsp baking powder 1/2 tsp salt 1 lemon, zest
and juice 1 cup milk (I used almond milk) 4 Tbsp
butter, softened 1/2 cup or more sugar (I used 1/2 cup coconut sugar)
Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies,
and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored
and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted
butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cak
butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2
eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room
temperature Butter a 23 cm (9in) round cak
Butter a 23 cm (9in) round cake pan.
Butter, water
and egg should be at room
temperature and the milk slightly warm (microwave for a few seconds).
Note: Make sure your melted
butter cools
and your
egg warms to room
temperature before mixing them together.
Lemon glazed madeleines 3 large
eggs, at room
temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest of 1 lemon 9 tablespoons (126g) unsalted
butter, melted
and cooled to room
temperature, plus additional melted
butter for preparing the molds Glaze: 1 cup (140g) icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon water Brush the indentations of a madeleine mold with melted
butter.
:D Banana, hazelnut
and cinnamon cakes from the always delicious
and foolproof Modern Classics Book 2 1/2 cup + 2 tablespoons (140g) unsalted
butter, room
temperature 1/2 cup + 1 tablespoon (112g) superfine sugar 1
egg 1 1/2 cups (210g) all purpose flour 3/4 teaspoon baking powder pinch of salt 1/2 cup (50g) hazelnut meal (finely ground hazelnuts) 1/3 cup (80 ml) buttermilk * 1/2 teaspoon ground cinnamon 1 - 2 bananas, sliced melted
butter for brushing demerara sugar for sprinkling Preheat the oven to 180 °C / 350 °F.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted
butter, room
temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml)
egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled
and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven
and preheat to 180 °C / 350 °F.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful
and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced
and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, room
temperature 1 tablespoon vanilla extract 3
eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room
temperature 6 tablespoons (84g) unsalted
butter, room
temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water
and sugar in small saucepan over medium heat until sugar dissolves.
Apple
and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted
butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted
butter, room
temperature 1 large apple, peeled, cored
and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1
egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar
and butter in a food processor until the mixture resembles fine breadcrumbs.
185 g flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 tsp pumpkin pie spice (or your mix of cinnamon, nutmeg, ginger
and cardamon) 185 pumpkin puree 45 g ricotta cheese 125 g
butter, at room
temperature 180 g brown sugar 3
eggs, at room
temperature 1 tsp vanilla extract
You should take the
butter and egg out ahead of time to let them both warm to room
temperature.