Posts Tagged ‘baking’

Oatmeal Scones with Hazelnut & Cherries

July 14th, 2013 by hafford

I’m a bit behind in sharing some of the recipes I’ve been asked for.   I hope to catch up on that this week.

hazelnutsOne of my favorite recipes (and that of many of the guests) is this scone recipe.   This is not my own invention but a variation of a recipe my friend Jan shared with me.    In my opinion hazelnuts make everything taste good!

 

 

Preheat oven to 375 degrees

  • 1   1/4 cups Quaker oats
  • 1/2 cup coarsely chopped hazelnuts
  • 1/2 cup 1/2 & 1/2
  • 1 large egg
  • 1  1/2 cups unbleached all-purpose flour
  • 1/3 granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 10 tablespoons cold unsalted butter cut into 1/2″ cubes
  • 1/2 cup coarsely chopped dried tart cherries
  1. Spread oats and chopped hazelnuts evenly on a baking sheet and toast until lightly browned and fragrant – about 7 minutes.  Keep an eye on this and be sure not to burn the hazelnuts.   They will brown before the oatmeal does which is ok.   Remove from oven and cool.   Raise temperature of your oven to 425 degrees.
  2. Whisk together cream and egg.  Reserve 2 tablespoons for glazing scones.
  3. In a food processor combine the flour, sugar and baking powder and pulse a few times to combine.  Scatter in the cold butter and pulse until the mixture is the consistency of a coarse cornmeal.   Transfer this mixture to a good size mixing bowl.    Using a large rubber spatula fold in the oatmeal and nut mixture.  Add the cherries.
  4. Fold in the liquid ingredients until large clumps form.   using your hand mix the dough a few more times until a large ball is formed.
  5. Dust your clean work surface with a little flour and then gently pat the mixture until a 7″ circle until it’s about 1″ thick.  Using a sharp knife cut into 8 wedges.  Line a sheet pan with parchment and place wedge 2″ apart.  Brush each wedge with the reserve liquid and sprinkle with a little sugar.    Place sheet pan with scones in freezer for about 10 minutes.
  6. Bake until golden brown and delicious – about 12 – 14 minutes.  Let them cool for about 20 minutes before serving.

This recipe doubles easily.  Uncooked wedges can be wrapped and frozen for 2 weeks.   If you plan to freeze the uncooked wedges don’t glaze or sugar them until your ready to cook (you can use 1/2 & 1/2)   Cook them frozen and increase the cooking time by a few minutes.

As always write all call me with questions, especially if the recipe didn’t come out as planned!

Michael

 

 

 

 

 

Apple Sour Cream Coffee Cake Recipe

August 18th, 2011 by hafford

When I was in pastry school one of the chef instuctors shared this recipe with our class.  I’ve carried this fairly simple recipe with me for many years and it’s always a hit.  When  I make it  at the inn I always get asked for the recipe.    Use your favorite tart, fresh and locally grown apples for the best results. 

  • 2 sticks of butter at room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 T Vanilla Extract
  • 4 1/2 cups all purpose flour
  • 2 t baking powder
  • 1 t baking soda
  • 2 cups sour cream
  • 5 peeled and diced apples

In a stand mixer with the paddle attachment cream butter and sugar on medium – high speed until light and fluffy.   Add eggs one at a time  – completely incorporating and scraping down the bowl and paddle with a rubber spatula after each addition.  Don’t skip this step!    Add vanilla.

Combine all dry ingredients and whisk to incorporate.    Set the mixer to low and slowly add to butter and egg mixture until just combined. 

Add sour cream and mix until smooth.    Add apples until thoroughly mixed.  Pour mixture in even amounts into three 8″ spring form pans that have been sprayed and lined with parchment paper.   I suggest a struesal topping and you can use your own favorite recipe or here’s my easy nut free topping:

  • 1 cup unbleached all-purpose flour
  • 1 cup packed light brown sugar
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • pinch table salt
  • 1 stick unsalted butter  cut into pieces, softened but still cool

In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.    Spread evenly over each pan of batter. 

Bake at 350F until golden brown and a test inserted into each pan comes out cleanly.    About 1hr 10 minutes.