Dessert, then dinner
Abigail D'angelo
table of contents Cookies Chocolate Chip Cookies.................................2 Peanut Butter Cookies...................................3 Snickerdoodles............................................. 4 Ricotta Cookies............................................. 5
Cakes Pistachio Cake.............................................. 7 Vanilla Cake................................................. 8
Breads Banana Bread............................................. 10 Cinnamon Rolls...........................................11 Nutella Babka.............................................. 13 Banana Crumb Muffins................................. 15
Bars Fudge Brownies...........................................17 Blueberry Oatmeal Bars...............................18
Cookies
1
Chocolate Chip Cookies From the kitchen of: Morgan Adamson
Ingredients
1 tsp baking soda 1 tsp. salt 1 cup of refrigerated shortening 3/4 cup brown sugar 3/4 cup sugar 2 unbeaten eggs 1 1/2 cups of chocolate chips A dash of vanilla
Directions 1. Cream shortening, brown suagr, and white sugar. 2. Add one egg at a time and beat. 3. Add 1 tsp. of hot water. 4. Add dry ingredients and chocolate chips. 5. Drop by teaspoon onto greased cookie sheet. 6. Bake at 350 degrees for 8-10 minutes.
2
Peanutbutter Cookies From the kitchen of: Sheila Geissler
Ingredients 1 1/4 cups sifted flour 1/2 tsp salt 1 tsp cinnamon 1/2 baking soda 1/2 cup butter 1/2 packed brown sugar 1/2 granulated sugar 1/2 cup peanut butter 1 egg 1 tsp vanilla extract
Directions 1. Preheat oven to 350 and grease cookie sheets. 2. Sift together flour, salt, cinnamon, and baking soda. Set aside. 3. In a large bowl combine butter, sugar, peanut butter, egg, and vanilla. Cream on high speed until combined. 4. Add flour mixture and mix on a low speed. 5. Form 1- inch balls and place on a cookie sheet. Flatten cookies using a fork. 6. Bake for 10 minutes.
3
Snickerdoodles From the kitchen of: Georgie Smith
Ingredients
2 1/2 cups of all-purpose flour 2 tsp baking powder 1/2 tsp coarse salt 1 cup (2 sticks) unsalted butter at room temperature 1 1/2 cups plus 2 tbsp sugar 2 large eggs 2 tsp ground cinnamon
Directions 1. Preheat the oven to 350. 2. Sift together flour, baking powder, and salt into a bowl. 3. Put butter and 1 1/2 cups of sugar in a bowl. 4. Mix on medium speed with an electric mixer. Mix until pale and fluffy for about 3 minutes. 5. Mix in eggs ,reduce speed, then gradually add flour mixture. 6. Stir together cinnamon and remaining 2 tbsp of sugar in a bowl. 7. Shape dough into 1 3/4 - inch balls; next roll in the cinnamon sugar mixture. 8. Place on a baking sheet 3 inches apart and bake for 12 to 15 or until golden brown edges appear. 9. Cool and serve with ice cold milk or hot tea. Enjoy. Makes 24 cookies.
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Ricotta cookies From the kitchen of Maria Marchese
Ingredients
Glaze: Cookies: 1 Tbsp. butter, melted 3 1/2 cups of all-purpose flour 3 3/4 cups powdered sugar 2 1/2 tsp baking powder 2 Tbsp. almond extract 3/4 tsp salt 4-6 Tbsp. milk 1 cup unsalted butter, softened 1 Tbsp. vanilla extract 1 3/4 cups granulated sugar 1 tsp lemon zest 15 oz. ricotta, whole milk or fresh 1 Tbsp. vanilla extract 2 large eggs
Directions 1. Whisk together flour, baking powder, and salt, set aside. 2. In a mixer fitted with the paddle attachment, whip together butter, granulated sugar, and lemon zest until fluffy. 3. Mix in ricotta and vanilla extract then blend in eggs one at a time. Set the mixer on low speed and slowly add flour mixture. Cover bowl and chill 2 hours or up to two days. Preheat oven to 350 during the last 20 minutes of chilling. 4. Scoop chilled dough out 1 Tbsp at a time and shape into a ball, 5. Bake for 12-14 minutes until the underside of cookies are golden. Cool on a baking sheet. 7. Once cool, dip tops of cookies in glaze, add sprinkles if using. Allow glaze to set a room temperature. Glaze: 1. Whisk together powdered sugar, melted butter, almond
extract, vanilla, and 4 Tbsp milk until smooth.
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Cakes
6
Pistachio Cake From the kitchen of: Tara Molloy
Ingredients
2 cups unsalted pistachios (out of shells) 2 1/3 cups cake flour 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3/4 cup (1.5 sticks) unsalted butter 1 and 3/4 cups granulated sugar 5 large egg whites, at room temperature 1/2 cup sour cream, at room temperature 2 tsps pure vanilla extract 1 tsp almond extract 1 cup whole milk, at room temperature
Frosting: 2 sticks unsalted butter 16 oz. cream cheese 2 tsp vanilla extract 1/2 tsp salt 8 cups powdered sugar
Directions 1. Crush pistachios into crumbs. 2. Combine the dry ingredients together. Include 1 and 1/2 cups of pistachio crumbs. 3. Cream the butter and sugar together. Add the egg whites, sour cream, and extracts. 4. Combine the wet and dry ingredients together. 5. Pour in the milk. Mix just until combined– the batter will be slightly thick. 6. Bake 21-23 minutes in the oven. 7. Let the cakes cool completely. 8. Combine buter, cream cheese, vanilla, salt, and powdered sugar to make frosting. 9. Assemble and decorate the cake with extra pistachio crumbs 10. Refrigerate 7
Vanilla cake From the kitchen of Maria Fasciglione
Ingredients
2 sticks of unsalted butter plus more for the pans 3 cups of all-purpose flour 1 Tbsp. baking powder 1/2 teaspoon salt 1 1/4 cups sugar 4 large eggs 1 Tbsp. vanilla extract 1 1/4 cups whole milk
Directions 1. Preheat the oven to 350 degrees. Butter two 9-inch pans and line the bottom with parchment paper. 2. Whisk flour, baking powder, and salt in a bowl until combined. 3. Beat butter and sugar in a large bowl with a mixer on
medium-high speed until light and fluffy.
4. Lower the speed and add in the eggs one by one. 5. Pour in the vanilla and continue to mix. 6. Pour in the flour in 3 parts alternating with the milk in 3 other parts. Mix until smooth. 7. Divide the batter into two parts and pour each part into each pan. Bake the cakes for 30-35 minutes. Let the cakes cool on a rack for 15-20 minutes.
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Breads
9
Banana Bread From the kitchen of: Olivia Manger
Ingredients
1/2 cup butter 1/2 cup brown sugar 1/2 cup granulated sugar 2 large eggs 1 1/4 cup mashed ripe banana 1 cup all-purpose flour 1/2 cup blended old fashioned oats 1 tsp baking soda 2 1/2 tsp baking powder 1/2 cup sour cream 1 tsp vanilla Salt to taste Cinnamon Chocolate chips Walnuts
Directions 1. Preheat your oven to 350 degrees F. 2. Beat the butter until smooth, Add sugars and beat until fluffy 3. Add eggs and vanilla until incorporated, then add mashed banana 4. Combine the dry ingredients in a seperate bowl 5. Add the dry ingredients to the wet ingredients and mix 5. Fold in sour cream 6. Add walnuts, cinnamon and chocolate chips (measure with your heart) 7. Pour the batter into pan and bake for 50 to 65 minutes,
checking if done every 5 minutes after 50 minutes 10
Cinnamon Rolls From the Kitchen of Sinead McGovern
Ingredients
For the Dough: 1 cup warm milk 2 1/2 teaspoons instant dry yeast 2 large eggs at room temperature 1/3 cup salted butter, Melted 1/2 cup granulated sugar 1 teaspoon salt 4 1/2 cups all-purpose flour For the Icing: 1/2 cup butter 3 cups powdered sugar 1-2 tsp vanilla 1 1/2 tbsp milk
For the Filling: 1/2 cup salted butter (almost melted) 1 cup packed brown sugar 2 tablespoons cinnamon 1/2 cup heavy cream, for pouring over the risen rolls
Directions 1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast over. 2. Add the eggs, butter and sugar. Mix until combined. 3. Add in salt and 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade. Allow the mixture to rest for 5 minutes 4. Beat the dough on medium speed with the dough hook , adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. 5. Spray a large bowl with cooking spray and place the dough in the greased large bowl. 6. Cover the bowl with a towel or wax paper.
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7. Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Do not allow the dough to rise too much or your cinnamon rolls will be airy. 8. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and
cinnamon, mixing until well combined. Set aside.
9. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry flour a rolling pin and roll the dough to about a 24”×15” rectangle 10. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. 11. Starting on the long end, roll the dough up tightly jelly roll style and cut into 12 slices and place in a greased 9×13 baking pan. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double. 12. Preheat the oven to 375 degrees. 13. Warm the heavy cream until the chill is off. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 14. Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. 15 While the rolls are cooling, prepare the frosting, Cream the butter until smooth, add in the powdered sugar one cup at a time, alternating with a liquid, 16. Ice warm cinnamon rolls generously.
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Nutella Babka From the kitchen of: Abigail D’Angelo
Ingredients
For the Dough: 3 1/2 cups all-purpose flour, sifted, plus extra for dusting 1/2 cup granulated sugar 1 tablespoon instant dry yeast 2 large eggs , at room temperature 1/2 cup warm water Grated zest of 1/4 lemon, optional 1/2 cup unsalted butter, room temperature, cut into small cubes 3/4 teaspoon salt Neutral oil, for greasing
For the Filling: 1 1/4 cups Nutella 2/3 cup chocolate chips or chunks, For the Sugar Syrup: 1/2 cup water 1/3 cup granulated sugar
Directions 1. Place flour, sugar, and yeast in a mixer fitted with the dough hook and mix on low speed until combined. Add eggs, water, and lemon zest, and mix until dough comes together. While mixer is running, add butter, a few cubes at a time, and mix until incorporated. Add salt and continue mixing on low speed, until the dough is completely smooth and elastic. 2. Place dough in a large bowl brushed with oil. Place on counter at room temperature for 1½-2 hours or until doubled in size. 3. Grease two 9×4 inch pans with oil and line the bottom of each with parchment paper. Set aside. 4. Divide dough in half. Roll out dough into a rectangle measuring 16×14”. Position dough so that the long side is closest to you. Spread half of the Nutella over the rectangle, leaving a ½-inch border all around. Sprinkle half of the chocolate chips on top.
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5. Use both hands to roll up the rectangle like a roulade, starting from the long side closest to you and ending at the other side. Rest on its seam. 6. Using a serrated knife, cut the roll in half lengthwise, starting at the top and finishing at the seam. You should have two long, even halves with the layers of dough and filling visible along the length of both. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat the process again, this time lifting the left half over the right to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with two intertwined halves showing the filling on top. 7. Lift cake into a loaf pan. Cover the pan loosely with plastic wrap and leave to rise on the counter for 1 to 1½ hours. Repeat using the remaining dough and Nutella to create the second cake. 8. Preheat oven to 350. Remove plastic wrap and place cakes on middle rack of oven. Reduce heat to 340F and bake 35 minutes. 9. While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. Once the cakes are out of the oven, brush the syrup over them. Use all of the syrup, even if it looks a lot. Let cakes cool until they are warm, then remove from pans and let cool
completely before serving. Serve warm or at room temperature.
14
Banana crumb muffins From the kitchen of: Margret Fishman
Ingredients
For the Muffins: 1 1/2 cups unbleached all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3 large, ripe bananas, mashed 3/4 cup sugar 1 egg, slightly beaten 1/3 cup butter, melted
For the Topping: 1/2 cup of unbleached allpurpose flour 1/4 cup sugar 1 tsp cinnamon 4 tbsp butter, room temperature
Directions 1. In a medium bowl, mix flour, sugar, and cinnamon. Add butter and mix until crumbly. Put aside 2. In a large bowl, combine dry ingredients. Set aside. 3. In another bowl, combine mashed bananas, sugar, egg, and melted butter. Mix well. Stir into dry ingredients. 3. Fill greased muffin cups two-thirds full. Using hands, evenly distribute the crumb mixture on top of the cups. 4. Bake at 375 for 18 to 20 minutes or until muffins test done. 5. Cool in pan for 10 minutes
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Bars
16
Fudge Brownies From the kitchen of: Allison Kalajian
Ingredients
1 cup unsalted butter 2 tbsp vegetable oil 1 cup plus 2 Tbsp granulated sugar 1 cup plus 2 Tbsp brown sugar 4 eggs, room temperature 1 Tbsp vanilla extract 1 tsp salt 1 cup all-purpose flour 1 cup unsweetened cocoa powder 4 oz dark chocolate, coarsely chopped
Directions 1. Preheat oven to 350 2. In a large mixing bowl, stir together the butter, oil, granulated sugar, and brown sugar. 3. Stir eggs, vanilla, salt to combine 4. Sift flour and cocoa powder in wet mixture. Gently fold mixture together until just combined, stirring in chocolate. 5. Pour batter into parchment lined pan and bake for 35-40 min. 6. Remove pan from oven and cool for 20 min. Cut intoww squares and serve.
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Blueberry Oatmeal Bars From the kitchen of: Abigail D’Angelo
Ingredients For the Shortbread Crust: 3 cups all-purpose flour 1 cup unsalted butter cold 1/2 cup brown sugar 1 tsp vanilla extract 2 egg yolk Pinch of salt For the blueberry layer: 1.5-2 pint blueberries 1/3 cup brown sugar 2 tbsp all-purpose flour 1 1/2 tbsp lemon juice
For the Oatmeal Topping: 1 1/2 cup all-purpose flour 1/2 cup unsalted butter cold 3/4 cup old fashioned oats 2 tbsp flax seed 1/2 cup sweetened coconut flakes 1 tsp vanilla extract 1/3 cup brown sugar
Directions 1. Combine flour, cold cubed butter, brown sugar, vanilla extract, egg yolks, and salt. 2. Press the dough into the bottom of a greased 9 x 13 inch baking dish. Then puncture it with a fork about 30 times. 3. In a large bowl, combine blueberries, brown sugar, flour, and lemon juice. Spread the blueberry mixture over the shortbread dough. 4. In a bowl, combine flour, cold cubed butter, cup old fashioned oatmeal, flax seed, sweetened coconut flakes, vanilla, and brown sugar. Mix until the dough can easily be pressed
together in your hands.
5. Evenly press the oatmeal mixture on top of the berries. 6. Bake at 360 degrees Fahrenheit for 40 minutes. Let it cool 18
"People say if you eat dessert before dinner it will ruin your appetite - won't eating dinner before dessert ruin your appetite for dessert?" Unknown
designed By:
Abigail D'Angelo
