Browsing Tag

Earth Balance Buttery Sticks

Dessert, Fruit, Lactose Free, Recipes

Aunty Ruby’s Country Inn Lemon Loaf

May 15, 2019

Aunty Ruby's Country Inn Lemon Loaf

It has been nearly 30 years since my late Aunty Ruby shared this recipe with me.  She was such an excellent cook and baker. Ever so thoughtful, she sent me 2 loaf pans with liners along with the recipe. This is one of those recipes that has family heirloom status.  There are no fancy ingredients, just flour, eggs, sugar, milk, lemons.  The essence of simplicity.

Aunty Ruby's Country Inn Lemon Loaf

This cake is reminiscent of a dessert you might find at a quaint bed and breakfast or country inn. Or, for that matter, even a 5-star restaurant. It is that good!  I serve it without any accompaniments, however you might choose to serve it with a scoop of vanilla ice cream or fresh fruit.

Lemon Loaf Glaze

The glaze is a simple mixture of fresh lemon juice and sugar. It may seem that there is too much glaze, but make sure to use all of it.  The tangy-sweet lemon glaze moistens the cake with a wonderful flavor. I use a toothpick and poke holes all over the top of the cake so that the glaze seeps into each bite you take.

Aunty Ruby's Country Inn Lemon Loaf

Aunty Ruby's Country Inn Lemon Loaf
 
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Ingredients
  • 1½ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 6 tablespoons (3/4 of a cube) Earth Balance Buttery Sticks at room temperature (or regular butter)
  • 1 cup sugar
  • 2 large eggs at room temperature
  • grated rind of 1 lemon
  • ½ cup 2% lactose free milk at room temperature (or regular milk)
  • Glaze:
  • Juice of 1 lemon and 6 tablespoons granulated sugar
Preparation
  1. Preheat oven to 350 degrees.
  2. Butter an 8½ x 4½-inch loaf pan (or use a loaf liner).
  3. Sift together flour, salt and baking powder.
  4. Cream together Buttery Sticks and sugar. Beat in eggs one at a time. Do not overbeat. Mix in grated lemon rind. Add alternatively, flour mixture and milk.
  5. Pour batter into prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Check for doneness at 50 minutes.
  6. While cake is baking, make the glaze. Combine the lemon juice and sugar, stirring occasionally.
  7. Let cake rest in pan for about 5 minutes. Remove cake gently from pan and place on a small cooling rack with foil under the rack. Spoon glaze over the cake allowing it to soak in. You may use a toothpick to make small indentations in the cake so that the glaze will moisten the entire cake. Slice and serve lemon loaf at room temperature.
  8. Recipe may be doubled to make two loaves.

Dessert, Fruit, Lactose Free, Recipes

Maple-Apple Upside-Down Cake

October 5, 2018

Maple Apple Upside-Down Cake

I was paring down my collection of back issues of my food magazines recently.  I always thumb through them one last time to make sure I didn’t miss something good. I occasionally find recipes that did not catch my attention in the past, but now piques my interest.  This recipe by Joanne Chang, who is an acclaimed chef and is especially known for her delectable desserts, is one of those discoveries.  It’s a humble dessert, but one that will impress after the first bite.  The pure maple syrup and tart apples were meant for one another.

Maple Syrup

This pure maple syrup was a gift from a Canadian family who were vacationing on Maui.  The days of Log Cabin syrup are forever gone!

Granny Smith Apples

Crisp and tart Granny Smith apples are the right choice for this recipe. They keep their shape when baked and the flavor is perfect when infused with the maple syrup.

Maple Syrup & Apples

The recipe is a cinch to make.  Reduce the maple syrup a bit until it thickens slightly. Pour it into the pan, layer the apples over the syrup, pour in the batter, and bake the cake.  The house is filled with the most unbelievable scent of maple syrup and apples.

Maple Apple Upside-Down Cake

Maple Apple Upside-Down Cake

Maple-Apple Upside-Down Cake
 
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Adapted from Joanne Chang's recipe, Food & Wine Magazine
Author:
Serves: 10
Ingredients
  • 1 cup pure maple syrup
  • 3 Granny Smith apples (about 1½ pounds), peeled, cored and cut into 10 pieces per apple
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • ¾ cups lactose free buttermilk (lactose free milk + 1 tablespoon white vinegar)
  • 1 scant tablespoon pure vanilla extract
  • 1½ sticks Earth Balance Buttery Sticks, softened
  • 1⅓ cups sugar
  • ***If you use unsalted butter, increase the salt to ¾ teaspoon
  • ***The recipe calls for a 10-inch cake pan. Make sure you use one with 3-inch depth. I have also made this cake in a 9"x3" pan and left out about ⅓-1/2 cup of the cake batter.
Preparation
  1. Preheat oven to 350 degrees. Butter and flour a 10-inch cake pan.
  2. In a large saucepan, bring maple syrup to a boil over medium-high heat, then simmer over low heat until thick and reduced to ¾ cup, about 20 minutes. Be sure to keep an eye on the syrup. If left unattended, it may foam up and overflow (making a mess) if the heat is too high. Pour thickened syrup into the cake pan. Arrange apples in the pan in 2 concentric circles, overlapping them slightly.
  3. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 2-3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the sides of the bowl.
  4. Pour the batter over the apples and spread it in an even layer. Bake the cake for about 60-70 minutes, or until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
  5. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve.
  6. You may serve the cake with creme fraiche or vanilla ice cream.

 

Dinner, Italian, Lactose Free, Pork, Recipes, Sauces

Pork Tenderloin Saltimbocca

May 27, 2018

Pork Tenderloin Saltimbocca

Saltimbocca is typically made with veal, however, pork tenderloin (and chicken breasts) is easier to find, especially here on Maui.  Pork tenderloin is our choice for this “deconstructed” version of the dish as it is lean, tender, and lends itself well to flavorful sauces such as this one with sherry, aromatic sage, garlic, and a crispy, salty prosciutto topping.  A simple fresh tomato pasta pairs well with the saltimbocca though roasted potatoes or rice pilaf would be equally delicious.

Prosciutto

Pre-cut packaged prosciutto is easy to work with and fries up nice and crispy.  If you prefer to order from your deli counter, ask them to cut the prosciutto into thin slices.  If the prosciutto is cut too thick, it won’t be very crispy once fried.  Note: don’t skimp on the crispy prosciutto!

Cremini Mushrooms

Creminis are one of my favorite mushrooms. They are flavorful, meaty and do not expel much liquid once they are cooked.  White button mushrooms can be substituted if you are unable to find creminis.

Fresh Sage Leaves

Use fresh sage leaves for this recipe.  Most markets sell sage in small bags year round.

Sherry & Mushroom Sauce

The secret ingredient to this luxurious sauce, or any brown sauce for that matter, is demi-glace.  I always have a jar on hand from Williams Sonoma. Once I open the jar, I divvy it up into mini plastic containers then freeze them to use as needed.  The demi-glace is essential for making this sauce especially rich and flavorful.

Pork Tenderloin Saltimbocca

Pork Tenderloin Saltimbocca
 
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Author:
Recipe type: Adapted from Cuisine at Home
Serves: 2
Ingredients
  • 12 ounces pork tenderloin, trimmed
  • kosher salt
  • freshly ground black pepper
  • all-purpose flour
  • 2 tablespoons extra virgin olive oil, divided
  • 1½ ounces prosciutto, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon veal or beef demi glace (whisked with a few tablespoons of the chicken broth then added back to the remainder of the broth)
  • ½ cup dry sherry (or Marsala)
  • ½ cup chicken broth
  • 1 tablespoon Earth Balance Buttery Sticks (or unsalted butter)
  • 1 tablespoon minced fresh sage
Preparation
  1. Slice pork tenderloin into ¾-inch thick pieces. Pound each piece into ⅓-inch thick medallions. Season with salt and pepper and dredge in flour. Set aside.
  2. In a large skillet heat a teaspoon of olive oil over medium heat. Add prosciutto and cook until crisp, about 4 minutes; transfer to a paper-towel-lined plate. Add a tablespoon of olive oil to the pan and cook pork medallions until browned, about 2 minutes per side, or until the internal temperature reads 145 degrees with an instant read thermometer. Transfer to a plate and cover with foil to keep warm.
  3. Add 2 teaspoons olive oil to the pan and sauté mushrooms until they are nicely browned, about 5 minutes. Add garlic; cook 1 minute.
  4. Deglaze pan with sherry and broth mixture, scraping up any browned bits; bring to a boil. Turn heat down to medium-heat (a good simmer) and cook sauce until the liquid is reduced by half, about 4-5 minutes.
  5. Stir in butter and sage. Return pork medallions to the sauce and warm gently. Transfer pork and sauce to a serving dish and top with crispy prosciutto.

 

Breakfast, Dessert, Lactose Free, Recipes

Cream Cheese Scones

April 24, 2018

Tart Cherry Cream Cheese Scones

Scones have now become one of my favorite pastries.  They don’t require planning ahead and can be made in less than an hour from start to finish.  And though many think of a scone as a breakfast treat, I very much enjoy them as a dessert warmed and topped with a pat of Earth Balance Buttery Spread.  What sets these scones apart, is the rich flavor from the cream cheese. This creates a very tender and moist crumb.  The house is filled with wonderful aromas as they bake.  Having tried numerous recipes I can now say that I can’t imagine a better scone than this one.

Tart Cherries

The original recipe calls for dried apricots.  I have made the scones with apricots and cherries. Both versions are excellent so use what’s readily available or make a double batch, half with cherries and the other half with apricots.  These scones freeze well.

Apricot Cream Cheese Scones

Turkish Apricots

Turkish apricots are soft and sweet which makes them ideal for baked goods and for snacking.

Tart Cherry Cream Cheese Scones

Cream Cheese Scones
 
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Adapted from King Arthur Flour
Author:
Serves: 14
Ingredients
  • 3¼ cups all-purpose flour (390 grams)
  • ½ cup granulated sugar (99 grams)
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
  • 1 (8 ounce) container cold Green Valley lactose free cream cheese (or regular cream cheese)
  • ½ cup (8 tablespoons) cold Earth Balance Buttery Sticks (or unsalted butter)
  • 1 cup coarsely chopped dried cherries or diced apricots (150 grams)
  • ¼ cup lactose free milk (or regular milk)
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • For the glaze
  • 1 cup powdered sugar
  • 2 - 2½ tablespoons fresh orange juice
  • sparkling sugar for garnish, optional
Preparation
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. Cut in the cream cheese and butter, using a pastry blender, fork, or your fingers, until the chunks of butter are the size of peas. Stir in the cherries or apricots.
  4. In a small bowl whisk together the milk, egg and vanilla. Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened.
  5. Turn the dough onto a floured work surface and fold it over several times, until it holds together. Pat the dough into a ¾" thick rectangle. Cut the dough in to 14 squares or 16 for smaller scones. Bake on the middle rack for about 13 minutes, until the tops are light golden brown and a toothpick inserted in the center comes out clean. Remove scones to a cooling rack and cool completely.
  6. Whisk powdered sugar with orange juice until smooth. The glaze should be thick yet easy enough to drizzle over the scones with a spoon. Once the scones are completely cool, drizzle or brush glaze over the tops and immediately sprinkle on the sugar if using.

 

 

 

Bread, Breakfast, Dessert, Fruit, Lactose Free

Crisp Sugar Topped Blueberry Muffins

September 9, 2017

Crisp Sugar Topped Blueberry Muffins

One of my favorite uses of the nutritious blueberry is in muffins. They are one of the easiest breakfast (or dessert) snacks to make.  All you need is a bowl for the dry ingredients and a measuring cup for the wet ingredients. Combine the two, fold in the blueberries and your batter is ready.  In less than 20 minutes you’ll have warm, crispy topped muffins with just the right amount of blueberries.  These are delicious split down the center, toasted and served with a pat of butter.

Crisp Sugar Topped Blueberry Muffins

The sparkling sugar ensures the muffins have a perfectly crisp top that is not only a delight to eat but also gives the muffins that certain je ne sais quoi. Bob’s Red Mill decorative sparkling sugar works perfectly.

Blueberries

Muffin Liners

It’s best to use liners in your muffin tin to ensure that the muffins won’t stick to your pan.  Liners also mean easier clean up.

Crisp Sugar Topped Blueberry Muffins

These are beautiful muffins with crackly and crispy tops.  If by chance you have any leftover muffins, store them in the freezer in a heavy-duty plastic bag. They will keep well for more than a month.

Crisp Sugar Topped Blueberry Muffins

 

Crisp Sugar Topped Blueberry Muffins
 
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Author:
Serves: 12
Ingredients
  • 2 cups all purpose-flour
  • 1 cup + 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup lactose free milk (or regular milk)
  • ¼ cup canola oil
  • 4 tablespoons Earth Balance Buttery Sticks, melted and cooled for 5 minutes (or regular salted butter)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (8 ounces) fresh blueberries
  • Sparkling sugar such as Bob's Red Mill Simply Sweet Decorative Sparkling Sugar
Preparation
  1. Preheat oven to 400 degrees.
  2. Line muffin tin with muffin/cupcake liners.
  3. In a large bowl whisk to combine the flour, sugar, baking powder, salt, and cinnamon. Set aside.
  4. In a 2 cup measuring cup, measure ½ cup milk. Add ¼ cup canola oil, melted Buttery Sticks, eggs, and vanilla extract. Whisk ingredients together.
  5. Pour wet ingredients into bowl of dry ingredients. Stir to combine. Fold in blueberries. Divide batter between a 12 cup paper-lined muffin tin. Sprinkle each muffin with ½ teaspoon of sparkling sugar.
  6. Bake for 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 10 minutes before removing to a rack to cool completely.

 

Cookies, Dessert, Lactose Free, Recipes

Salted Chocolate Chip Tahini Cookies

July 3, 2017

Salted Chocolate Chip Tahini Cookies

I was intrigued by this chocolate chip cookie recipe after David Lebowitz raved about it on his blog.  A chocolate chip cookie made with tahini?  This was a recipe I needed to try for myself.  I love tahini and have often used it in savory recipes such as hummus or dressing. After doing a bit of research I found that it is not uncommon to use it in desserts as well.  These cookies are the best of both worlds.  They are delightfully rich with just a hint of tahini and lots of chocolate in every bite. The fleur de sel is the “icing on the cake.”

Chopped Semisweet Chocolate

David recommends using chocolate chunks.  I bought chocolate bars and chopped them into pieces larger than regular chocolate chips which are fairly small and tend to get lost in a cookie. David’s recommendation was spot on. Who wouldn’t want more chocolate in every bite?!

Salted Chocolate Chip Tahini Cookie Dough

I used a cookie scoop but you can certainly use a tablespoon and form the cookies with your hands.

Salted Chocolate Chip Tahini Cookies

Salted Chocolate Chip Tahini Cookies

Salted Chocolate Chip Tahini Cookies
 
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Adapted from David Lebovitz's recipe
Author:
Serves: 24 cookies
Ingredients
  • 1 stick (4 ounces) Earth Balance Buttery Sticks at room temperature
  • ⅓ cup + 1 tablespoon tahini, well stirred
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg at room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 10 ounces semi-sweet chocolate chunks or chocolate chips
  • Flaky sea salt such as fleur de sel or Maldon
Preparation
  1. Beat the Buttery Stick, tahini, granulated sugar and brown sugar in the bowl of a stand mixer on medium speed for 2 - 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl stirred wth a spatula).
  2. Stop the mixer and scrape down the sides. Add the whole egg, egg yolk, and vanilla. Continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl as needed. Be sure the eggs are well incorporated.
  3. In a small bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low speed, add the dry ingredients until just combined. Fold in the chocolate chunks. Cover and refrigerate the dough until well chilled, at least 6 hours or overnight.
  4. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
  5. Form the cookies into rounds using a medium sized (#40) cookie scoop. Place them evenly spaced on the baking sheets, about 3 inches apart (they spread a lot). Bake one pan at a time on the middle rack of the oven rotating the pan from front to back midway during baking. Bake cookies for about 14 minutes until the edges are golden brown. Remove the cookies from the oven and sprinkle with a bit of fleur de sel or Maldon sea salt. Let the cookies cool on the baking sheet for at least 5 minutes then transfer to a cooling rack. Continue to bake the remaining cookies.

 

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