Royal Icing (with meringue powder)

This is the traditional icing for glazing cookies, piping decorations, or assembling the walls of a gingerbread house. It's light and fluffy; the more you beat it, the stiffer it becomes. For a thinner version, simply thin with a bit of water until you have a consistency that will flow evenly over the cookie. Let it dry to a hard, shiny surface, then you can pipe over it or use food-safe markers to decorate. To color the frosting, we recommend gel paste or powdered colors; liquid food coloring can dilute the frosting so much it separates and becomes grainy. Be sure to store any frosting you're not using in a tightly covered container; it becomes quite hard as it dries. Make this big batch of frosting, then divide it into smaller amounts to tint different colors.

1/4 cup meringue powder

1/4 teaspoon salt

3 to 4 cups confectioners' sugar, sifted

3/4 cup cool water

Place the dry ingredients in a large mixing bowl. Add the cool water, and stir slowly to allow the sugar to dissolve.  Mix on low speed at first, increasing to high speed over several minutes. Beat until the icing is fluffy.  Keep the frosting covered with a damp towel and some plastic wrap until you have time to use it.

Divide the frosting into smaller containers and mix with food coloring for several colors.

To use for piping, put a tip in the bottom of a disposable pastry bag. Using a coupler will allow you to change tips with ease.  Use a tall, heavy-bottomed glass to hold the pastry bag while you add the frosting. Take care not to fill the bag more than half full.  Close the back of the pastry bag with a twist tie or spring clip, to keep the icing from backing up over your hand when you squeeze it.

Makes 3 cups icing.

From King Arthur Flour

Tips from King Arthur Flour bakers:

To make a hard cookie glaze, thin some of the frosting with a little more water. Dip the top of a cooled cookie into the frosting, then sweep across the top with a spatula to remove the excess. At this point you can sprinkle the wet glaze with colored sugar and let it dry, or put another color on top and swirl it through with a toothpick.

To keep the frosting in a pastry bag from hardening at the tip, place the pastry bag inside a second, uncut bag. This will shield the open tip from the air, and keep the frosting from leaking out.

When decorating, here are some of the tools you may find handy to have on hand: craft paintbrushes for spreading frosting; toothpicks for drawing one color through another; tweezers for placing sugar decorations, and colored sugars for sprinkling over wet icing.

Royal Icing (with egg white)

1 egg white

1 1/2 cups confectioners' sugar

1/8 teaspoon salt

1 teaspoon lemon juice

Beat all of the ingredients together until the icing forms peaks.

From King Arthur Flour

Holiday Butter Cookies (Butter Scout Cookies!)

1 1/4 cups confectioners' sugar

1 cup plus 2 tablespoons unsalted butter, room temperature

1 large egg yolk

1 teaspoon salt

2 teaspoons vanilla extract or 1/8 to 1 teaspoon other flavoring extract

2 3/4 cups unbleached all-purpose flour

Combine the sugar, butter, egg yolk, salt, and flavoring, beating until smooth. Add the flour, mixing until smooth. The mixture will seem dry at first, but will suddenly come together. If it doesn't, dribble in a tablespoon of water.

Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight. When you're ready to bake, remove the dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn't feel rock-hard.  Heat oven to 350°F.

Sprinkle rolling surface with flour, and flour the rolling pin. Working with one piece of dough at a time, roll it 1/8" to 3/16" thick. Use a cookie cutter to cut shapes. Re-roll and cut the dough scraps. Place the cookies on ungreased or parchment-lined baking sheets. They can be close together; they'll barely spread.

Bake the cookies for 12 to 14 minutes, until they're set and barely browned around the edges.  Remove the cookies from the oven, and cool right on the pan, or allow to cool for a few minutes on the pan and transfer to a wire rack .

Repeat with the remaining piece of dough, rolling, cutting, and baking cookies. When cookies are completely cool, ice and decorate.

Makes 5 dozen 2" cookies.

From King Arthur Flour

Red Lentil and Squash Soup

1/4 cup olive oil

2 cloves garlic, finely chopped

3 medium carrots, finely chopped

2 stalks celery or 1/3 medium celeriac root, finely chopped

1 medium white onion, finely chopped

1 teaspoon ground cumin

1/2 teaspoon crushed red chile flakes

1/2 small butternut squash (about 1 lb), peeled, seeded, and finely chopped

Kosher salt and freshly ground black pepper, to taste

6 cups vegetable or chicken stock

1 cup red lentils

Finely chopped parsley, for garnish

Paprika, for garnish

Flatbread and lemon wedges, for serving

Heat oil in a 6-quart saucepan over medium-high heat. Add garlic, carrots, celery or celeriac, and onion; cook, stirring occasionally, until slightly caramelized, 12–14 minutes. 

Stir in cumin, chile flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes. 

Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes. 

Let soup cool slightly, then, working in batches, purée soup until smooth. Ladle soup into bowls and garnish with parsley and paprika.  Serve with flatbread and lemon wedges on the side.

Serves 4 to 6.

From Saveur, with a few changes

Roasted Garlic, Tomato, and Parmesan Braided Bread

Basic bread dough:

1 envelope of yeast (1/4-ounce)

1 tablespoon olive oil

1 tablespoon sugar

1 cup warm water (120 to 130° F)

1 tablespoon salt

3 cups flour, plus additional for dusting board

Cornmeal and olive oil to prepare baking pan

Amendments:

Roasted Garlic and Thyme:

3 to 4 cloves garlic, roasted, chopped

2 tablespoons thyme, chopped

Sundried Tomato and Rosemary:

1/2 cup sundried tomatoes, chopped

2 tablespoons chopped fresh rosemary

Basil, Black Pepper and Parmesan Cheese:

1/2 cup basil, chopped

2 tablespoons cracked black pepper

1/2 cup Parmigiano-Reggiano Cheese

Combine the yeast, oil, and sugar together in the mixing bowl of an electric mixer.  Whisk the warm water into the yeast mixture to dissolve.  Add the flour and salt.  Using a dough hook on low speed, mix the ingredients until moistened.  Change the speed to medium and mix until the dough forms a ball and starts to climb the dough hook.

Divide the dough into thirds, and knead each group of amendment ingredients into one ball.

Turn the dough into greased bowls and cover.  Let rise for about an hour or until double in size. Turn the dough balls out onto a floured surface and punch down. Shape the dough back into balls. Roll each ball into an evenly thick rope, about 2 inches wide.

To braid the bread, line up the three ropes, 1-inch apart, on a greased baking sheet dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down. Then bring the right rope under the new center rope and lay it down. Repeat until the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a warm, draft-free place until double in size, about 20 minutes. Sprinkle with flour and bake for 25 to 30 minutes at 350°F or until golden brown. Remove from the oven, brush the braid with olive oil, and slice.

 Makes 1 large loaf.

From Emerils.com, with changes

Meringue Icing

1 1/2 cups sugar
2 tablespoons light corn syrup
1/4 teaspoon kosher salt
4 egg whites

Combine the sugar, corn syrup, salt, and egg whites in the bowl of a stand mixer.  Place the bowl over a saucepan of simmering water so that the bottom of the bowl does not touch the water.  Cook, whisking often, until the sugar dissolves and an instant-read thermometer inserted into the egg whites reads 140° F.  Place the bowl on the stand mixer fitted with a whisk, and whisk the mixture on medium-high speed until tripled in volume and stiff peaks form.

Spread icing over top and sides of cake until the cake is evenly covered, creating swirls if desired.

Makes enough to cover one two- or three-layer 8-inch cake.


From Lane Cake recipe, Saveur

Oatmeal Muffins

1 1/2 cups unbleached all-purpose flour

1/2 cup quick-cooking or old-fashioned oats

1/2 cup brown sugar

1/2 teaspoon salt

1 tablespoon baking powder

1 cup milk

1/3 cup vegetable oil or softened butter

2 large eggs

1 teaspoon vanilla extract

Heat oven to 400°F.  Lightly grease a standard muffin pan, or line the pan with papers and grease the papers.

In a large bowl, stir together flour, oats, sugar, salt and baking powder. In a separate bowl, beat together the milk, oil or butter, eggs, and vanilla.  Gently stir the wet ingredients into the dry ingredients, mixing only enough to blend. Spoon the batter into 12 muffin cups.

Bake the muffins for 20 minutes, or until they're golden brown. Remove them from the pan and cool completely on a rack.

Makes 12 muffins.

From King Arthur Flour

Mushroom-Barley Soup

2 tablespoons olive oil

2 cloves garlic, finely chopped

2 ribs celery, finely chopped

2 medium carrots, finely chopped

1 large yellow onion, finely chopped

1 1/2 pounds mixed mushrooms

1/4 cup sherry 

8 cups beef stock

1/2 cup pearl barley

2 teaspoons thyme leaves

1 tablespoon fresh lemon juice

Kosher salt and freshly ground black pepper, to taste

1/2 cup finely chopped parsley

Heat oil in a 6-qt. Dutch oven over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add mushrooms, and cook, stirring, until mushrooms give off their liquid and it evaporates, about 14 minutes. Add sherry, and cook until evaporated, about 2 minutes. Add stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes. Stir in juice and season with salt and pepper. Garnish with parsley.

Serves 4 to 6.

From Saveur, with some changes

Paprika-Spiced Cauliflower and Dumpling Soup (Karfiolleves)

1/3 cup flour
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, chilled, cubed
1 egg
1 1/2 tablespoons Hungarian hot paprika
1 large yellow onion, finely chopped
6 cups vegetable stock
1 small head cauliflower, large stem removed, cut into florets
1 to 2 medium carrots, peeled and finely chopped
Kosher salt and freshly ground black pepper, to taste
1 small bunch flat-leaf parsley, stemmed and finely chopped (optional)

Make the dumplings: In a bowl, stir together flour and salt.  Add 2 tablespoons butter and, using your fingers, rub into flour until pea-size crumbles form.  Add egg and stir until dough forms.  Refrigerate until ready to use.

Heat remaining 2 tablespoons butter in a 6-quart saucepan over medium-high heat.  Add paprika and onion and cook, stirring, until soft, about 5 minutes.  Add vegetable stock, cauliflower, and carrot. Season with salt and pepper and bring to a boil.  Reduce heat to medium and cook, stirring occasionally, until vegetables are tender, about 15 minutes.  Using a 1/2 teaspoon measuring spoon, portion out and drop all dumpling dough into the simmering soup.  Cook, stirring occasionally, until dumplings are cooked through, about 3 minutes.

Garnish with parsley and serve.

Serves 4.

From chef Andrea Nemeth via Saveur

Toasted Coconut Oatmeal Cookies

1 cup shredded coconut
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (1/2 pound) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups rolled oats or steel-cut oats
1 cup white chocolate chips (optional)

Heat oven to 350° F.

Toast coconut to taste in a dry skillet over low heat, stirring frequently to prevent burning.

In a large bowl, combine flour, baking soda, and salt.

In the bowl of an electric mixer, mix together the butter, brown sugar, and granulated sugar until creamy.  Add the eggs and vanilla extract and beat until well-blended.  Gradually add the flour mixture, then the oats and the toasted coconut.  Beat just until well-mixed.  Stir in white chocolate chips, if using.

Place dough by rounded teaspoonfuls on a cookie sheet.  Bake for approximately 10 to 12 minutes, or until golden brown.  Remove from oven and allow to cool for 1 minute on sheet before transferring cookies to a wire rack to cool completely.

Makes 4 dozen cookies.


From Tea Travels by Ellen Easton, with a few changes

Bread-Machine Brioche

1/3 cup milk
2 large eggs
1 egg yolk
2 cups bread flour
2 tablespoons sugar
2 teaspoons gluten
3/4 teaspoon salt
1 1/4 teaspoons instant yeast
7 tablespoons unsalted butter, at room temperature, cut into pieces

Place the ingredients, except the butter, in the pan of the bread machine.  Set crust on medium and program for basic cycle; press start.  (This recipe is not suitable for use with the delay timer.)  The dough will be soft and sticky.

About 8 minutes into the knead cycle, open the lid while the machine is running.  Add a piece or two of the butter, allowing it to be incorporated before adding more pieces.  It will take a minute or two to add all the butter.  Close the lid.

When the baking cycle ends, open the lid and let the bread sit in the pan for 15 minutes.  Gently remove the loaf from the pan and place it on a rack.  Let cool to room temperature before slicing.

Makes one 1 1/2 pound loaf.

From The Bread Lover's Bread Machine Cookbook by Beth Hensperger

Apple and Maple Bread Pudding

Custard:

6 large eggs

1/2 cup pure maple syrup (preferably Grade B)

1/2 cup (packed) dark brown sugar

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon fine sea salt

1 cup whole milk

1 cup heavy whipping cream

2 tablespoons thinned boiled apple cider, apple brandy, or apple cider

1 1-pound loaf brioche, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)

Apples:

3 tablespoons unsalted butter

2 1/2 pounds Cortland or Granny Smith apples (about 5), peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)

1/4 cup pure maple syrup plus additional for brushing (preferably Grade B)

1/4 cup (packed) dark brown sugar

For custard:
Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and cider and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.

For apples:
Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.

Mix half of apple slices into bread and custard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).

Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature.

Makes 10 to 12 servings.

From Bon Appetit via Epicurious

Sesame Soy Dressing

2 cloves garlic, peeled and crushed

1-inch piece ginger, peeled and thinly sliced

⅓ cup canola oil

3 tablespoons low-sodium soy sauce

2 tablespoons white distilled vinegar

2 tablespoons honey

1 tablespoon sesame oil

a squeeze of lime juice

Put garlic and ginger in canola oil and allow flavors to infuse for an hour or so.  Remove garlic and ginger and discard.

Whisk remaining ingredients into oil until emulsified.