Multigrain Loaf

2 cups (241 grams) unbleached all-purpose flour

1/2 cup (57 grams) white whole wheat flour

1/2 cup (50 grams) old-fashioned rolled oats

1/4 cup (35 grams) cornmeal

1/4 cup (28 grams) oat bran or pumpernickel flour

1/4 cup (35 grams) crushed pepitas or sunflower seeds

1/4 cup (53 grams) brown sugar, lightly packed

1 tablespoon (7 grams) wheat gluten

2 1/2 teaspoons instant yeast or active dry yeast

1 1/2 teaspoons salt

1/4 cup (50 grams) buttermilk powder or 1/4 cup (35 grams) nonfat dry milk

3 tablespoons (43 grams) butter, softened

1 to 1 1/4 cups (227 to 283 grams) lukewarm water

Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a smooth, supple dough. Start with the smaller amount of water, adding additional if necessary.

Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, until it's noticeably puffy.

Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Drape the pan lightly with greased plastic wrap, and let the loaf rise for several hours, until it has crowned about 1" over the rim of the pan. Towards the end of the rising time, heat the oven to 350°F.

Bake the bread for 35 to 40 minutes, or until it is golden brown, and a digital thermometer inserted into the center register at least 190°F. Remove it from the oven, and turn it out onto a rack to cool.

Makes 1 loaf.

From King Arthur Flour website, with minor changes

Boston Cream Pie/Cake

Custard Filling:

3 large egg yolks

1/4 cup (or 50 grams) granulated sugar

2 tablespoons (or 15 grams) cornstarch

1 cup whole milk

1 tablespoon unsalted butter

1 teaspoon vanilla extract

1/4 cup heavy cream

In a medium bowl, whisk together the yolks, sugar, and cornstarch; set aside.

In a medium saucepan, bring the milk to a gentle boil.  Remove the pan from the heat and whisk about 1/3 cup of the hot milk into the yolk mixture.  Return the entire mixture to the saucepan, place over medium-high heat, and bring to a boil, whisking constantly.  Continue to boil, whisking constantly, for 1 minute.  Remove the pan from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth.  Whisk in the butter until melted.

Immediately strain the custard through a fine-mesh sieve into a medium bowl.  Whisk in the vanilla extract or paste.  Cover the surface of the custard with plastic wrap, and let cool to room temperature, then refrigerate for 2 hours, or until well-chilled.

Hot Milk Sponge Cake:

1 1/3 cups (or 133 grams) sifted cake flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup whole milk

4 tablespoons unsalted butter, cut into tablespoons

3 large eggs, at room temperature

3/4 cup (or 150 grams) granulated sugar

1 teaspoon vanilla

Position a rack in the center of the oven, and heat the oven to 350° F.  Grease the bottom and sides of a 9-inch cake pan.  Dust the pan with flour.

Sift together, twice, the cake flour, baking powder, and salt.  Set aside.

In a small saucepan, combine the milk and butter and heat over medium heat just until the butter is melted.  Remove the pan from the heat and set aside.

In the bowl of an electric mixer, using the whisk attachment, beat the eggs at high speed until blended, about 1 minute.  Gradually add the sugar and vanilla extract and beat until pale and tripled in volume, about 6 minutes.

Sift one-third of the flour mixture over the egg mixture and gently fold it in with a rubber spatula.  Repeat with the remaining flour mixture in two more additions.

Reheat the milk mixture to just under a boil.  Add it all at once to the egg mixture and gently fold it in, making sure it is completely combined.  Scrape the batter into the prepared pan.

Bake the cake for 20 to 25 minutes, until it springs back when lightly touched and a cake tester inserted into the center comes out clean.  Cool the cake in the pan on a wire rack for 10 minutes. 

Run a paring knife around the edge of the pan and invert the cake onto the wire rack.  Reinvert the cake, so that it is right side up, and cool completely.

Bittersweet Chocolate Glaze:

3 ounces (or 85 grams) bittersweet chocolate, coarsely chopped

1/3 cup heavy cream

1/2 teaspoon vanilla extract

1/4 cup heavy cream (reserve to add in assembly stage)

Finely chop the chocolate with knife or food processor. 

In a small saucepan, bring the cream to a boil.  Remove from the heat and add the chocolate to the pan.  Stir until the chocolate is completely melted and the glaze is smooth.  Stir in the vanilla extract.  Transfer the glaze to a small bowl.  Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.

Assemble the cake:

Using a long serrated knife, cut the cake horizontally in half to make 2 layers.

Transfer the custard filling to the bowl of an electric mixer.  Add the reserved 1/4 cup heavy cream and, using the whisk attachment, beat the mixture at high speed until it is light and forms soft peaks, about 1 minute.

Save the smooth bottom layer for the top of the cake, and place the remaining cake layer cut side up on a serving plate.  Scrape the filling onto the layer and, using a small offset metal spatula, spread it into an ever layer.  Top with the other cake layer, cut side down.

Pour the warm chocolate glaze over the top of the cake, allowing some of it to drizzle down the sides.  Serve the cake immediately, or refrigerate.

(Store in the refrigerator in a covered container for up to a day; bring to room temperature before serving.)

Makes one 9-inch cake, serving 10.

From The Cake Book by Tish Boyle

Cinnamon Star Bread (1 large loaf)

Dough:

3/4 cups plus 2 to 4 tablespoons lukewarm water (adjust to make a soft, smooth dough)

2 cups unbleached all-purpose flour

4 tablespoons unsalted butter, at room temperature

2 tablespoons sugar

1 teaspoons salt

1/4 cup dry milk powder

1/2 cup instant mashed potato flakes (or 1/4 cup potato flour)

2 teaspoons instant yeast

Filling:

1 large egg, beaten

5 tablespoons sugar mixed with 1 teaspoon ground cinnamon

To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.  Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.

Divide the dough into four equal pieces.  Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

On a lightly greased work surface, roll one piece of dough into a 10-inch circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter. 

Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — and press the edges gently together.  Repeat once more, then add the top circle of dough, leaving it bare.  Continue pressing edges gently together each time a layer is added.

Place a 3-inch round cutter or glass in the center of the dough circle as a guide – do not press it down into the dough. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Pinch the pair of strips together at the end into a point.  Repeat with the remaining strips of dough so that you end up with eight pairs of strips, in a star-like shape with eight points. Remove the center cutter.

Transfer the star on the parchment to baking sheet. Cover the star and let the rise until noticeably puffy, about 45 minutes.

While the star is rising, heat the oven to 400°F.

Brush the star with a thin coat of the beaten egg. Bake for 12 to 15 minutes, until nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.

Remove the loaf from the oven and allow to cool for about 10 minutes before serving.

Makes 1 large loaf.

From King Arthur Flour website

Cinnamon Star Bread (2 medium loaves)

Dough:

1 1/4 cups plus 1 to 4 tablespoons lukewarm water (adjust to make a soft, smooth dough)

3 cups unbleached all-purpose flour

6 tablespoons unsalted butter, at room temperature

3 tablespoons sugar

1 1/2 teaspoons salt

1/4 cup plus 2 tablespoons dry milk powder

3/4 cup instant mashed potato flakes (or 1/4 cup plus 2 tablespoons potato flour)

1 tablespoon instant yeast

Filling:

1 large egg, beaten

7 tablespoons sugar mixed with 1 1/2 teaspoons ground cinnamon, divided evenly in two bowls

To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.  Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.

Divide the dough into eight equal pieces (they should be about 105 grams each). Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

On a lightly greased work surface, roll one piece of dough into a 7- or 8-inch circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar from one bowl, leaving 1/4" of bare dough around the perimeter. 

Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — and press the edges gently together.  Repeat once more, then add the top circle of dough, leaving it bare.  Continue pressing edges gently together each time a layer is added.

Place a 2-inch round cutter or glass in the center of the dough circle as a guide – do not press it down into the dough. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Pinch the pair of strips together at the end into a point.  Repeat with the remaining strips of dough so that you end up with eight pairs of strips, in a star-like shape with eight points. Remove the center cutter.

Repeat the process with the remaining 4 balls of dough and remaining bowl of cinnamon sugar.

Transfer the stars on the parchment to baking sheet(s). Cover the stars and let the rise until noticeably puffy, about 45 minutes.

While the stars are rising, heat the oven to 400°F.

Brush the stars with a thin coat of the beaten egg. Bake for 12 to 15 minutes, until nicely golden with dark brown cinnamon streaks; the centers should register 200°F on a digital thermometer.

Remove the loaves from the oven and allow to cool for about 10 minutes before serving.

Makes 2 medium-sized loaves.

From King Arthur Flour website

Spicy Chicken and Rice Flu Chaser Soup

12 to 20 whole cloves garlic, peeled
1 1/2 cups olive oil
1 large onion, peeled and diced
4 large carrots, peeled and diced
3 ribs celery, diced
8 cups chicken stock
4 skinless chicken thighs
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons dried mint leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 bay leaves
3/4 cup uncooked basmati, jasmine, or white rice
2 tablespoons chopped fresh basil
Salt to taste

Heat the oven to 375 F.  Place the garlic cloves in a small, ovenproof casserole.  Pour the olive oil over the garlic to cover.  Bake for 45 minutes, or until the garlic is soft, brown, and caramelized. Strain the oil and set aside for use in other recipes, reserving 2 tablespoons for this recipe.  Mash the garlic cloves and set aside.

In a soup pot, heat 2 tablespoons reserved garlic oil. Add the onion, carrots, and celery, and saute gently over medium heat for about 10 minutes, or until onions are translucent and slightly golden brown. Add the chicken stock, then the chicken thighs.  Bring to a boil over medium-high heat.  Add the mashed, roasted garlic, lemon juice, lemon zest, mint, cinnamon, cayenne, and bay leaves.  Reduce heat to medium and simmer for 30 minutes.  

Remove chicken carefully from the pot.  Set aside to cool.  Meanwhile, add rice to soup and continue cooking for 20 minutes.  

When chicken is cool enough to handle, shred or dice it.  Return the meat to the soup and cook for 5 more minutes.  Taste the soup, adding more lemon juice or salt as needed.  Remove the bay leaves.  Add the chopped basil and serve.

Makes 6 to 8 servings.

From New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein, with a few changes

Gingery Ginger Cookies

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg (or substitute half a banana, mashed)
1/3 cup unsulphured molasses
1 teaspoon finely grated orange zest, optional
1/2 cup turbinado or other coarse sugar, for coating

Position a rack in the center of the oven and heat oven to 350 F.  Line two baking sheets with parchment paper or foil.

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt.  Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and brown sugar at medium-high speed until light and creamy, about 2 minutes.  Add the egg and mix until blended, scraping down the sides of the bowl as necessary.  Add the molasses, and orange zest if using, and mix until blended.  At low speed, add the flour mixture, mixing just until blended.

Place the turbinado sugar in a shallow dish or pie plate.  Roll the dough into 1-inch balls.  Roll each ball in the sugar, coating it completely.  Arrange the balls on the prepared baking sheets, spacing them 2 inches apart.  Bake the cookies, one sheet at a time, for 8 to 10 minutes, until the edges are set and the tops are cracked but the centers are still soft.  Transfer the cookies to a wire rack and cool completely.  

Store in an airtight container at room temperature for up to a week.

Makes about 50 cookies.

From The Good Cookie by Tish Boyle, with minor changes

Acorn Squash Soup with Chipotle Cream

1 acorn squash
1 teaspoon + 1 teaspoon olive oil
1/2 medium onion, diced
A dash of cinnamon
4 cups vegetable stock
Salt
1/2 teaspoon lime zest

Chipotle cream:
1/3 cup cream
2 teaspoons pureed minced chipotle chilies in adobo sauce
Salt

Heat oven to 350° F.

Cut the acorn squash in half along its equator.  Using a spoon, scoop out the seeds and fiber.  Brush 1 teaspoon oil over the cut sides and inside of the squash.  Sprinkle with salt.  Place the squash in a baking pan and bake until it is browned and very soft, about 1 hour.  When squash is done, remove it from the oven and let it cool a little.  When it is cool enough to handle, remove the skin from the squash and discard.

Heat the remaining 1 teaspoon oil in a skillet.  Add the onion and saute on medium heat until onions are soft.  Add the peeled squash, cinnamon, vegetable stock, and salt.  Boil for about 5 minutes or until the squash is soft.  Then, puree the soup in a blender or using a hand blender.  

Place chipotle cream ingredients in blender or food processor.  Blend until the cream thickens a little, about 4 minutes.  Make sure you don't over-blend the cream; otherwise, it will separate.  Taste, and adjust the salt if needed.  

Pour the hot soup into 2 or 3 bowls.  Top each bowl with 1 tablespoon chipotle cream and sprinkle lime zest.

Serves 2 or 3.

From VeggieBelly.com, with some changes

Variation:  Dice sausage, and saute until browned with diced onion and roasted red bell peppers.  Add to soup after soup has been pureed.