Double Glazed Pumpkin Scones - Starbucks Copycat

Scones Ingredients:
2 cups all-purpose flour
9 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 tsp pumpkin pie spice
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Sugar Glaze Ingredients:
1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole milk

Spiced Glaze Ingredients:
1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/2 teaspoon ground cinnamon
1/8 teaspoon pumpkin pie spice

Scones Directions:
1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

Sugar Glaze Directions:
1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:
1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

cc: http://momspark.net/starbucks-double-glazed-pumpkin-scones-copycat-recipe/
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Fresh Strawberry Muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400o for 20-25 minutes.

Makes one dozen muffins.
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Hooters Fried Pickles ピクルス揚げ

2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 11ounce jar hamburger dill pickle slices
2 cups buttermilk
vegetable oil, for frying

Preheat 8 cups of vegetable oil to 350 degrees F in a large pot.

Drain dill pickles in a colander and then place into a medium sized
bowl with the 2 cups of buttermilk.

Place all dry ingredients into a bowl and mix well.

Take about a handful of the pickles out of the buttermilk and
dredge into the seasoned flour.

Shake off excess flour, and place battered pickles into hot grease.
Be careful not to place too many pickles into the hot grease or the
pickles won't fry up crisp.

Fry pickle slices until golden brown. Continue cooking pickles
until all are done.

Serves 8

posted by alice at 23:16| Comment(0) | パン系 | このブログの読者になる | 更新情報をチェックする


Irish Soda Bread



2 c whole wheat flour
3 c all purpose flour
2/3 c sugar
1 tsp baking powder
1 tsp each baking soda, & salt
1/2 c cold butter, cut into pieces
2 lg eggs, beaten (room temperature)
1 1/2 c buttermik
15 oz box raisins
1 lg egg beaten with 1 tablespoon milk
3 Tbsp caraway seeds (optional)
1 1/2 c extra flour, for dusting
4 oz extra butter, for serving


1) Preheat oven to 350 degrees F.
2) Pour raisins into medium size bowl,cover with water,and microwave on high for 5 minutes. Remove from microwave and set aside to cool. then drain completely. Leave till ready to use.
3) Lightly spray a jelly roll size pan,baking sheet or 2 cast iron skillets with nonstick cooking spray. Set aside.
4) Sift flour, sugar,salt, baking powder, baking soda together in a large bowl,& then pour into a food processor that has been fitted with a metal blade. Secure lid of processor.
5) Add the cold butter and pulse 8 to 12 times or until mixture resembles course crumbs.
6) Add the two beaten eggs and buttermilk,and process until dough comes together about a minute or two.
7) Dust work surface with the remaining 1 1/2 cups of flour; turn out the dough onto work surface.
8 )Add the plump raisins and optional caraway seeds if using, knead with floured hands till raisins are incorporated into the dough, and then divide the dough into two equal portions, and shape into two round breads.
9) Transfer to prepared baking pan or skillet.Brush loaves with egg wash, till covered completely.Then with a serrated knife cut an X in top of each loaf.
10) Bake in preheated 350 degree F oven for 45 to 50 minutes or until top is golden brown and a skewer inserted in the center comes out clean. The bread should sound hallow when tapped on the bottom with a knife. Remove from oven and let cool on wire rack for 15 minutes. Slice and serve warm with additional butter.
11) Makes 2 loaves.Just a word of caution if you do not have a large capacity food processor, you may want to make half the recipe at a time, or finish in a mixer with a dough hook.
posted by alice at 03:56| Comment(0) | パン系 | このブログの読者になる | 更新情報をチェックする


Soft Pretzels プレッツェル



1 1/2 c warm water
1 Tbsp sugar
2 tsp kosher salt
1 pkg active dry yeast
4 1/2 c all-purpose flour
2 oz unsalted butter, melted
vegetable oil, for pan
10 c water
2/3 c baking soda
1 lg egg yolk beaten with 1 tbsp water
extra kosher or pretzel salt

1) Combine the water, sugar, & kosher salt in the bowl of a stand mixer. Sprinkle yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter.
2) Using dough hook attachment, mix on low speed until well combined. Knead dough until its smooth and pulls away from sides of bowl. 4-5 minutes. Remove from bowl and place in a metal or glass bowl slightly oiled with vegetable oil. Cover and let sit in a warm place for about an hour or until dough has doubled in size.
3) Preheat oven to 450 degrees F. Line 2 baking sheets with parchament paper and lightly brush with vegetable oil. Set aside.
4) Bring the 10 cups of water and the baking soda to a roiling boil in a large saucepan.
5) In the meantime, turn dough out onto a slightly oiled work surface and divide into about 16 twenty-four inch ropes. (if you want to make regular shaped pretzels at this point: make a U shape with the rope, holding ends of rope, cross them over each other and press into the bottom of the U.) Or you can cut the ropes into 2 inch nuggets.
6) As you work place the nuggets or pretzels on your parchament baking sheet and (for the regular pretzels, place 1 by 1 into the boiling water for about 30 seconds) for the nuggets, I placed about a whole rope's worth in the water at the same time. 30 seconds, remove from water with a large slotted spatula and return to one of your baking sheets.
7) Brush the top of each pretzel or nugget with your egg wash mixture and sprinkle with salt. (Cinnamon sugar is good too!!) Bake until dark golden brown in color, approximately 12-14 minutes. Let cool on a cooling rack for at least 5 minutes prior to serving.

posted by alice at 22:08| Comment(0) | パン系 | このブログの読者になる | 更新情報をチェックする


Baguette (バゲット)

中力粉 100g (アメリカの計量カップで2/3 カップ)
水 85g (アメリカの計量カップで1/3 カップ+大さじ1)
インスタントドライイースト 一つまみ


水 85g (水道水、室温)
中力粉 185g
砂糖 小さじ2
塩 小さじ1
インスタントドライイースト  小さじ1/8





生地を粉をたっぷり振った布に乗せて形成。バゲット型が無い場合は、洗濯バサミ2つで両側の布を狭く閉じてボートの形を作る。 生地にラップをして30度で30〜40分醗酵。




cc: http://anyrecipe.net/jp/bread/recipes/simple-french_bread.html
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デニッシュ (Danish Pastries)



カスタード、フルーツ、アプリコットジャムを塗り、180℃ (350 ℉) で15分焼く。
posted by alice at 10:39| Comment(0) | パン系 | このブログの読者になる | 更新情報をチェックする

Poppy Seed Bread (ポピーシード・ブレッド)

2 1/2 cup flour
1 cup sugar
1/4 cup poppy seed
1 1/4 cups milk
1/3 cup oil
3 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla
1 egg

Bake in a loaf for 1 hr at 350 F.
posted by alice at 03:47| Comment(0) | パン系 | このブログの読者になる | 更新情報をチェックする

Ginger Bread

1 1/2 cups flour
1/4 cup brown sugar
3/4 tsp cinnamon
3-4 tsp ground ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup shortening
1/2 cup light molasses
1 egg

Bake 35 min at 350 F.
posted by alice at 00:08| Comment(0) | パン系 | このブログの読者になる | 更新情報をチェックする


Muffins (マフィン)

1/2 cup unsalted butter
1 1/4 cups white sugar (I used only 1c)
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk (I used 1/4 sour cream & 1/4 milk)
1 pint fresh blueberries - rinsed, drained and patted dry (I used cranberries)
2 tablespoons white sugar


Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.

In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy.
Beat in the eggs one at a time.

Mix together 1 3/4 cup of the flour and baking powder.

Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

Crush 1/4 of the blueberries, and stir into the batter.

Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter.

Scoop into muffin cups.
Sprinkle tops lightly with sugar. (optional)

Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

cc: http://allrecipes.com/Recipe/Best-of-the-Best-Blueberry-Muffins/Detail.aspx
posted by alice at 23:37| Comment(0) | パン系 | このブログの読者になる | 更新情報をチェックする
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