Walnut Cake May 25, 2017 by Jill Foucre Leave a Comment Walnut Cake 2017-05-25 13:42:44 Print Ingredients 1 cup walnut pieces (ground to 1/2 cup walnut powder) 1 1/4 cup cake flour (divided, plus more for dusting pans) 1/2 teaspoon ground cinnamon 2 teaspoons baking powder 1/2 teaspoon salt 1 stick butter (softened, plus 1 tablespoon to grease pan) 1 cup sugar 3 large eggs 2 teaspoons vanilla extract 1/2 orange (zested) 1 tablespoon maple syrup 3/4 cup buttermilk powdered sugar (to dust) Instructions Preheat the oven to 350º F. Grease an 9-inch cake pan with butter and dust with flour and set aside. In the bowl of a food processor add the walnuts and 1/4 cup flour and pulse until finely ground to a powder. Remove from the processor to a large bowl and set aside. Wipe out the food processor. To the ground walnuts, add the remaining flour, cinnamon, baking powder and salt and whisk to combine. In the bowl of the food processor add the butter and sugar and pulse until fluffy, about 1 minute. Add the eggs, vanilla, orange zest and maple syrup and process until combined. Add the flour mixture and pulse until just combined. While the machine is running, drizzle in the buttermilk and continue to process until the batter just comes together. Remove to the cake pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean and the cake is golden brown. Remove to a baking rack to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely. Dust with powdered sugar and serve. By Dana Williams Adapted from Carla Hall Adapted from Carla Hall Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chocolate Chocolate Chip Banana Muffins February 16, 2017 by Jill Foucre Leave a Comment Chocolate Chocolate Chip Banana Muffins 2017-02-16 09:47:32 Print Ingredients 3 ripe bananas 2 eggs ½ cup Greek yogurt or sour cream ½ cup milk or almond milk ½ cup maple syrup 1 teaspoon vanilla 1 cup of whole wheat flour 3 tablespoons ground flax ½ cup dark cocoa powder 1 teaspoon baking soda ½ teaspoon salt ½ cup dark chocolate chips Instructions Preheat oven to 350˚ F. Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix together the remaining wet ingredients: Greek yogurt, milk, maple syrup and vanilla. Add in dry ingredients (flour, flax, cocoa powder, baking soda and salt) and mix until fully incorporated. Fold in chocolate chips. Pour mixture into a greased muffin tin, filling each up about ⅔ full. Bake for 30-35 minutes, or until a toothpick comes out clean from the center of the muffin. Allow to cool for 10 minutes. By Jenny Chang Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Heart-Shaped Dried Cherry and Chocolate Chip Scones February 7, 2017 by Jill Foucre Leave a Comment Heart-Shaped Dried Cherry and Chocolate Chip Scones 2017-02-07 19:52:45 Yields 12 Print Ingredients 2 cups unbleached all purpose flour 1/3 cup plus 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 7 tablespoons chilled unsalted butter, diced 1 teaspoon (packed) grated orange peel 3/4 cup miniature semisweet chocolate chips 3/4 cup coarsely chopped dried tart cherries 2/3 cup chilled buttermilk 1 large egg yolk 1 teaspoon vanilla extract 1/4 teaspoon almond extract Milk (for glaze) Instructions Butter and flour baking sheet. Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries. Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones. Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 400°F. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
French Apple Cake October 6, 2016 by Jill Foucre 1 Comment French Apple Cake 2016-10-06 10:44:27 Print Ingredients 3/4 cup all-purpose flour 3/4 teaspoon baking powder Pinch of salt 4 large apples (if you can, choose 4 different kinds) 2 large eggs 3/4 cup sugar 3 tablespoons dark rum 1/2 teaspoon pure vanilla extract 8 tablespoons (1 stick) unsalted butter, melted and cooled Instructions Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it. Whisk the flour, baking powder, and salt together in small bowl. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks. In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's fairly even. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish. Notes The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream (vanilla or cinnamon). By Rita Cevaal Adapted from Around My French Table by Dorie Greenspan Adapted from Around My French Table by Dorie Greenspan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
A Rediscovered Recipe by Julie Busteed May 24, 2016 by Jill Foucre 1 Comment It’s that rare but valuable experience – where you set off in search of one thing, and find something completely different. Such was the case during a recent recipe search. I was given a large cardboard box full of cookbooks. Or so I thought… The box with filled with items from a dear friend of mine who had passed away last year. She was a wonderful cook who also had the gift of hospitality. I was blessed to receive her cookbooks. What a treasure! Upon looking more closely, I discovered that the box contained not only cookbooks but also three ring binder notebooks where she kept all of her recipes from food magazines like Bon Appetit and Food and Wine. While leafing through the notebooks I found that she kept a list of every dinner party she had hosted, who was there, and what she served. Her journal was a gold mine of 25 years worth of dinner parties, with notes about what worked and what did not. Since we were often guests at her home, my name reappeared many times… the earlier entries dating back to before I was married. I, of course, don’t remember exactly what she served at every meal, but my memories were of delicious evenings feeling loved and cared for. I had also been looking for a lemon bar recipe that I used to make, but couldn’t find in my own files. It was such a surprise to find a copy of my recipe in her files! I hope that you enjoy this rediscovered favorite recipe! Lemon Bars 2016-05-23 16:30:44 Print Crust 2 cups flour 1/2 cup powdered sugar 1 cup butter Filling 4 eggs 2 cups sugar 1/3 cup lemon juice 1/4 cup flour 1/2 t. baking powder Crust Preheat over to 350 F. Sift the flour and sugar and cut with butter until it clings together. Press with a fork into a 9 x 13 pan. Bake for 20-25 minutes until lightly browned. Filling Beat eggs, lemon juice and sugar together. Sift flour and baking powder and stir into egg mixture. Pour over baked crust. Bake for 25 more minutes. Sift powdered sugar over top when ready to serve. By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/