breakfast recipes

daringbakerduluth.blogspot.com

Banana Bread Pudding
Serves 4 to 6.

4 bananas, sliced
2 tablespoons butter
9 tablespoons brown sugar, divided
6 slices cinnamon bread
1/3 cup chocolate chips (optional)
1 cup half and half
3 eggs
1/4 teaspoon fresh nutmeg (optional)
1/2 teaspoon cinnamon (optional)
1 tablespoon raw sugar or granulated sugar

Lightly grease an 8 inch by 8 inch baking pan and one side of a 12-inch square of aluminum foil.

Cook bananas with 2 tablespoons butter in a medium skillet over medium-high heat for one minute. Sprinkle in 6 tablespoons brown sugar and stir. Turn off the heat.

Cube the bread into chunks and place in a mixing bowl. Stir in bananas and melted sugar. Pour into your baking pan. Scatter chocolate chips over the top.

Beat the half and half, eggs, remaining brown sugar, nutmeg and cinnamon together in your mixing bowl. Pour the milk mixture over the bread and bananas. Press evenly into the pan to absorb the liquid.

Preheat the oven to 325F while your bread sits to soak up some of the cream.

Cover with foil and bake for 45 minutes. Remove foil, sprinkle with the remaining tablespoon of sugar and bake uncovered until the top begins to dry and the center is setting up, about 25 minutes. There may be a little liquid left in the middle when it's set, but it shouldn't be soupy at all. Serve warm, at room temperature, or chilled.

Enjoy!

Buttermilk Biscuits
makes 10 2.5 inch biscuits

1.5 cups all purpose flour
3 teaspoons baking powder
plus a pinch of baking soda
1/2 teaspoon kosher salt
3 tablespoons cold or frozen lard, diced
3/4 cup cold buttermilk
Melted butter for finishing

Sift together dry ingredients several times. Toss the cold lard into the dry ingredients. Quickly smash the lard pieces into flat discs with your fingers, then crumble the lard into the flour until some are sandy sized pieces and some are pea-sized pieces. If things are warming up, place this in the fridge for five minutes. Make a well in the center of the flour mix and pour in the cold buttermilk. Fold together until the mixture has just combined and picked up most of the flour from the bowl (add extra milk as needed to make a sticky moist dough). Do not over mix.

With floured hands, place your rough dough onto a well floured counter top. Press it into a 1 to 2 inch thick flat mass, then fold into thirds (like a letter) one way and then the other ( i.e. fold the top down, fold the bottom up, then fold the left side in and lastly the right side in). You'll end up with what looks like a block of rough dough. Press the dough flat again and fold into thirds. Roll out with a floured rolling pin to a 1/2 inch thick round. Prick the dough all over in 1/2 inch intervals with a fork. Cut with a floured biscuit cutter and arrange on a baking sheet so they're almost touching. Bake at 500F for 6 to 10 minutes in the top third of your oven then brush with melted butter. Serve hot.

Sweet Cream Biscuits
makes 10 2.5 inch biscuits

1.5 cups all purpose flour
plus a pinch of baking soda
2 teaspoons sugar
1/2 teaspoon kosher salt
3 tablespoons frozen butter, grated
3/4 cup cold heavy cream
Sugar for finishing

Sift together dry ingredients several times. Toss the grated butter into the dry ingredients. Crumble the butter into the flour until most are sandy sized pieces and some are pea-sized pieces. If things are warming up, place this in the fridge for five minutes. Make a well in the center of the flour mix and pour in the cold heavy cream. Fold together until the mixture has just combined and picked up most of the flour from the bowl (add extra cream or milk as needed to make a sticky moist dough). Do not over mix.

With floured hands, place your rough dough onto a well floured counter top. Press it into a 1 to 2 inch thick flat mass, then fold into thirds (like a letter) one way and then the other ( i.e. fold the top down, fold the bottom up, then fold the left side in and lastly the right side in). You'll end up with what looks like a block of rough dough. Press the dough flat again and fold into thirds. Roll out with a floured rolling pin to a 1/2 inch thick round. Cut with a floured biscuit cutter and sprinkle with fine sugar. Bake at 475F for 6 to 10 minutes in the center of your oven. Serve hot.

Notes:
The secret to light and flaky biscuits is to not over work your dough, but also to work it just enough. It might take a few tries to get the feel of it.

There are a few differences between these two recipes. Some are tradition and others have a purpose. Pricking your buttermilk dough is traditional, for example. Baking your sweet biscuits further from the heat source (in the center of the oven) keeps your sugar from browning too fast. And a couple differences are because that's how I happen to do it. You'll be sure to find your own methods after a few attempts of your own.

Better to have a slightly wet dough than too dry. Moister dough will rise lighter. Add liquid if things seem on the dry side while folding your liquid into the flour.

Don't twist your biscuit cutter when you cut your rounds. It will seal the edges of your dough and prevent your biscuits from rising.

Don't re-roll your scraps. Bake them on top of baked beans or a stew or simply bake in little chunks and enjoy.

In many places outside of the US, our "biscuits" are known as "scones" and our "scones" are known as "rock cakes".

The Ultimate Creamy Oatmeal for 4

Bring to a simmer in a soup pot over medium heat:
4 cups milk
2 cups old-fashioned oats (not "quick cooking")
Pinch of salt

Once it simmers, lower the heat a touch and simmer for 5 minutes. Stir often (careful not to burn the milk). Remove from heat and fold in 4 tablespoons unsalted butter and 1/4 cup brown sugar (Okay-I will admit I use more like 6 tablespoons butter and 1/2 cup brown sugar. So in my case it's more of a dessert for brunch kind of meal). Let it cool for a couple minutes, then stir.

Stove-top Applesauce for 4
Can be made the night before and reheated for breakfast.

Peel and core 4 apples (I use Braeburn) and chop them into chunky bits.

Add 1/4 cup sugar, 1/8 (or more) teaspoon cinnamon, a pinch of fresh nutmeg and 1/3 cup water, tea or any yummy (unsweetened) liquid.

Bring to a boil over medium and cook with a lid on for 10 to 20 minutes until it reaches your desired consistency. Stir here and there as it simmers.

This applesauce is excellent over pancakes or flying dutchmans as well!

Jumping Monkey Breakfast Biscuit Sandwiches
Makes 8.

1 1/2 cups flour
1 tablespoon instant coffee granules
1 1/2 tablespoons unsweetened cocoa powder
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold butter
3/4 cup cold milk
1/2 tablespoon vanilla extract
1 tablespoon butter
Sugar
2 bananas
Creamy peanut butter
Honey

Preheat your oven to 475F.

Sift together flour, coffee, cocoa, sugar, baking powder, baking soda and salt in a bowl. Using a cheese grater, grate butter directly into the bowl and toss together. Break up butter pieces with your fingers until the largest butter piece is about the size of a pea.

Add milk and vanilla to the bowl and stir just until the flour has been absorbed. Turn the shaggy dough onto a well-floured surface. Sprinkle the top of the dough with flour. Roll or press the dough out into a 12 by 12 inch square. Using a wide spatula or putty knife, tri-fold (like a letter) then fold into a block. Roll out again, tri-fold again, then roll out one last time. Use flour liberally in all steps to keep things from sticking (the dough is quite moist and sticky). Work quickly and don't over-mix.

Using a knife or pizza cutter, slice the dough into 8 squares. Place on an ungreased sheet pan, a couple inches apart, and place the sheet pan in the freezer.

Melt one tablespoon butter on the stove. Brush the chilled biscuits with butter and sprinkle lightly with sugar. Bake for 9 minutes or until risen and cracked.

Slice 2 bananas into disks. Serve warm, split biscuits spread with peanut butter and honey, topped with banana slices.

Jumbo Blueberry Muffins
Makes 6 hugs muffins. You could make smaller muffins, but will have to reduce your baking time accordingly.

2 cups flour
1 1/2 cups sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup cold unsalted butter
3 eggs
1 cup applesauce
2 cups frozen blueberries
2 tablespoons raw cane sugar

Prepare a jumbo 6-muffin pan with baking spray. Preheat your oven to 350F.

In a large mixing bowl, whisk together flour, baking powder, sugar, salt and cinnamon. Using a cheese grater, grated cold butter directly into the dry mix. Toss with your fingers to coat the butter with flour and break it quickly into course crumbs.

In a small mixing bowl, combine eggs and applesauce. Whisk or mix on medium until combined. Fold the wet mix into the dry just until most of the flour is picked up. Stir in blueberries until evenly combined. The batter will be quite thick. Spoon the batter into your prepared pan (each muffin cup will be nearly full). Combine 1/2 teaspoon cinnamon and raw sugar. Sprinkle muffin tops with cinnamon and sugar.

Bake for 45 to 50 minutes or until a skewer inserted into the center of the muffin comes out clean. Cool completely before serving. Keep covered at room temperature and eat within several days.

Perfect Pancakes

Whisk together in a large bowl:
1 1/3 cup flour
2 1/2 tablespoons sugar
1/2 teaspoon salt
1 and 1/2 teaspoons baking powder
1/2 teaspoon cinnamon (optional)

Shake hard in a lidded jar or mix well in a small bowl:
1 cup half and half plus 1/2 cup water or milk (alternately you can use 1.5 cups milk)
2 eggs
3 tablespoons melted butter
One large teaspoon vanilla

Add the liquid to the dry ingredients and mix well. The batter will be thin.

Pre-heat a 10 inch cast iron skillet a notch or two over medium heat. Pour 1/4 cup of batter into the hot pan. Cook the first side until bubbles begin popping and the edges just start to look dry. Flip and cook the second side 30 seconds to one minute more until the bottoms are speckled a deep golden brown.

Keep pancakes warm on a cookie sheet in a low oven while the others are cooking. Keep warm at the table by covering the pancakes with a clean towel as you eat.

Serve with real butter and syrup-or if you're like me-lots of butter and strawberry jam. YUM!

Perfect Raspberry Scones

8 tablespoons (1 stick) frozen butter, grated
1 1/2 cups fresh raspberries, divided
1/2 cup milk
1/2 cup sour cream
1/4 cup molasses
2 1/2 cups flour, plus more for dusting
1/4 cup sugar
1/2 teaspoon salt
A bit of finely grated orange or lemon zest and cinnamon (optional for added flavor)
Melted butter for brushing
White sugar for sprinkling

Preheat oven to 425.Grate 8 tablespoons frozen butter and return to freezer for later.

Whisk milk, sour cream and molasses in a medium bowl and place in the fridge until needed.

Whisk dry ingredients in a large bowl. Add frozen butter and toss until well coated with flour. Add 1/2 cup raspberries and toss.

Fold wet mix into dry just until it is pretty much combined. The dough should be moist and chunky. If it's really wet add more flour in 1/4 cup increments. The raspberries will add more liquid later so you don't want it to be so wet at this point that you could pour it out of the bowl.

Turn your dough onto a well floured surface and dust the top of the dough with flour.

Fold the dough over on itself gently 5 times until it forms a rough mass.

Press into a (roughly) 12" by 12" square. Tri-fold once (like a letter), then again into the middle to form a thick 4" by 4" square. Place in the freezer for 5 minutes.

Roll or press your dough into another 12" by 12 " square and spread with the remaining cup of berries. Press the fruit gently into the dough.

Roll the dough into a log, then press into a narrow 12 by 4 inch rectangle.

Cut into equal sized wedges.

Brush the tops with melted butter and sprinkle with a generous amount of sugar.

Bake on parchment paper on a baking sheet for 20-25 minutes or until risen and cracked and no longer wet in the center.

Let cool for 10 minutes on wire racks before serving.

Dutch Crunch Bread makes 2 large round loaves or 12 sandwich rolls

The recipe for the Dutch Crunch topping came from Rose Levy Beranbaums The Bread Bible. The recipe for the bread below came from The Bread Bible and an adaptation of a recipe found on bakingbites.com.

The recipe below is based on my experience. You can find the original pdf version here.

2 tablespoons active dry yeast
1/2 cup warm water
1 cup warm milk
3 tablespoons sugar
4 tablespoons oil (plus additional oil for greasing bowl during rising)
1 tablespoon salt
Up to 8 cups bread flour (or all purpose is ok too)

Directions:
1. In a large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
2. Add in oil, salt and 4 cups of flour. Using a wooden spoon, mix until the dough comes together.
3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl and the dry flour is picked up from the bottom and sides. If it puddles and sticks all over the sides once the flour is picked up, continue adding flour in increments. At this point, I had added only 2 cups of flour after the original 4.
4. Turn out onto a generously floured surface and knead for several minutes. As you knead, sprinkle flour over the dough and knead it into the dough. Add flour to the counter as the sticky dough picks it up. As soon as the dough isn't sticking to the counter or your hands and it's smooth and springy, stop kneading. I used an additional 1 cup of flour for this step.
5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.
6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into desired portions. Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point). You won't be needing a bread pan. See below for tips on shaping round loaves and rolls.
7. Cover with a clean towel and let rise while you prepare the topping.
8. Coat the top of each roll or loaf with the topping as described below.
9. Once youve applied the topping, bake in a preheated 375F oven for 25-30 minutes, until well browned. Rotate pans half way through if you need to bake them on the top and bottom racks. Increase browning by baking closer to the top of the oven. Let cool on a wire rack before eating.

Dutch Crunch (Tiger Bread) Topping for 2 large loaves or 12 rolls (you won't use it all)

Can be used on any kneaded yeast bread dough.

1 cup warm water
2 tablespoons sugar
2 tablespoons oil
teaspoon salt
1 cups rice flour (white or brown; NOT sweet or glutinous rice flour-increase by 1 cup or more for homemade rice flour)
Several drop of very toasty sesame oil (optional)
1/2 to 1 teaspoon Marmite (optional)

Directions:
1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing spreadable, but not too runny. Mine was the consistency of a thin honey. Add more water or rice flour as necessary. Let stand 15 minutes.
2. Coat the top of each loaf or roll with a thick layer of topping. Spoon the topping onto the top of the dough and guide it around as it drips over the sides. You should err on the side of applying too much topping a thin layer will not crack properly. Do not let too much topping pool up at the bottom of your dough, as it will create a hard dark foot and too much crunch on the bottom of your bread.
3. Place the rolls directly into the oven after applying the topping.
4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Crunch topping should crack and turn a nice golden-brown color.

Notes:
For my sandwich rolls, I used topping without the added sesame oil and Marmite first, then applied a cross shaped glaze of the darker topping. My large round loaf is glazed entirely with the darker topping. You can see this in my 3rd photo.

To create a nice round loaf or sandwich roll: With your dough on a lightly floured counter, cup your hands on the sides of the dough. Gently pull the dough underneath itself while rotating the dough clockwise. You will see the top of the loaf stretch smooth and it will create a nice rounded shape as you stretch and rotate. You don't want to tear the top and you don't want the folds to show on the sides. Keep any little folds under the loaf or roll, and stop pulling when the loaf has the height that you want and is round, smooth and tight.

Apple Streusel- when making do
Makes one small loaf. If you don't want to mess around with half an egg, the recipe can be doubled (in that case use a 9" cast iron skillet or square pan). Also, any available fruit jellies and jams can be substituted for the applesauce. It's a veryforgivingquick bread.

You will need:
flour, sugar, baking powder, baking soda, salt, butter, egg, milk and apples or preserved fruit

Mix in a bowl:
1/2 cup plus a few tablespoons flour (give or take)
1/4 cup sugar
1/2 teaspoon baking powder
generous pinch of baking soda (or extra baking powder)
generous pinch of salt
1/2 teaspoon cinnamon (very tasty but optional)

Add to bowl and mash between thumb and fingers until it's evenly crumbly:
1/4 cup butter (from fridge or freezer or room temp), diced or in pieces

Shake one egg in a lidded jar until liquified. Pour out 1/2 of the liquid (reserve for another day if desired).

In jar, mix together:
1/2 egg
1/4 cup milk
1/2 teaspoon vanilla (yummy but optional)

Add liquid to your crumbly dry mix and stir until well blended. Pour batter into a greased and floured smallish (~8") loaf pan.

For the streusel topping: using your fingers, crumble together in a little bowl, and set aside:
1/4 cup flour
1/4 cup sugar
1 tablespoon butter

In a little pan on the stove, melt together 1/2 cup leftover applesauce, 1/2 cup any flavor of fruit preserves (today I used some old spiced cherry butter) and 1 tablespoon butter. Or use one cup of apples sliced and cooked until tender with a bit of sugar, cinnamon and nutmeg with a little water and butter.

Over the batter in the loaf pan, sprinkle half of the streusel topping. Pour the warm apple/preserve sauce over this, then finish with the remaining topping.

Bake at 350F for 50-60 minutes, or until the topping is golden brown. Cool 10 minutes in pan then remove. Slice gently when warm. Mmmm..mm!

Blueberry Cheesecake Challah Rolls

Makes 6 large rolls. Each roll serves 4.

4 teaspoons active dry yeast
1 cup warm water
3 large eggs cup brown sugar, firmly packed
6 ounces cream cheese, at room temperature
4 cups all-purpose flour2 teaspoons salt1 teaspoon ground cardamom
cup old-fashioned rolled oats
3 cups frozen blueberries (from the grocer's freezer section), divided
Additional flour for kneading
1 egg beaten with 1 teaspoon water for glaze

In a small bowl, dissolve yeast in warm water. Allow to stand about 5 minutes until foamy. Meanwhile, in a large bowl, combine eggs, brown sugar and cream cheese using an electric mixer on medium speed (it will be a little chunky). Mix in the yeast and water. Using a large wooden spoon, stir in flour, salt, cardamom and oats. Stir the mixture together until all of the flour is picked up from the bowl.
Turn the dough onto a well-floured counter and knead for 10 minutes or until smooth and elastic, adding flour as needed until the dough no longer sticks to your hands and the counter top.Form the dough into a round ball and place in a large well greased bowl. Cover the bowl with a tea towel and place it in a cold oven with the light turned on until doubled in size (approximately 2 hours). Punch the dough down, cover with a towel and rise 30 minutes more.

Prepare 2 large baking sheets with parchment paper. Remove the dough from the bowl and shape it into a tight mound on a floured counter top. Cut the dough into 6 equal sized wedges. Shape one chunk of dough into a ball and roll out on a floured surface into an oval about 6 inches wide and 12 inches long. Sprinkle1/2 cupfrozen blueberries over the dough, leaving a 1/2 inch section of dough around the edges. Using your palms, gently press the berries into the dough. Starting on a wide side, roll up the dough and berries in a tight spiral (as you would when making cinnamon rolls). Arrange the length of dough seam side up. Shape the dough with your hands to tighten it, even it out, and thin it out into a rope about 16 inches long.

Starting on one end, shape into a spiral by rolling the dough like a snail shell. Finish by turning the spiral onto its side and tucking the end under the loaf. Place the shaped loaf onto a large parchment covered baking tray. Proceed in the same manner with the remaining 5 wedges of dough, placing 3 rolls on each of your sheet pans. Brush over the dough with your egg wash and place the rolls in the oven with the light on until they are doubled in size (about 2 hours). Move your trays of dough into therefrigeratorfor 20 minutes before baking. This extra step will keep your bread from spreading on the pan and will help the roll hold its shape in the oven.

Preheat the oven to 350F. Bake for 30 to 40 minutes or until the loaves are deep in color, sound hollow when you tap the bottom or when the internal temperature of your loaf is 210F on a digital thermometer. You may choose to bake the breads one tray at a time (it's ok to leave the second tray resting in the fridge while the first bakes) or you may bake the breads on 2 racks, rotating halfway through the baking time. When the top of the loaves have reached your desired color, cover the tops loosely with foil for the remainder of the baking time.
Cool your fresh baked bread on the sheet pans for 10 minutes, then transfer breads to a wire rack to cool completely before serving.

Irish Soda Bread
Adapted from my Grandma Betty's church cookbook. Serves 4.

2 cups cake flour (or all purpose is okay too)
1 tablespoon baking powder
Pinch of salt
4 tablespoons butter, room temperature, diced
1/2 cup buttermilk (or 1/2 cup milk mixed with 2 teaspoons lemon juice)

Preheat the oven to 375F. Prepare an 8 inch cast iron skillet or similar baking pan by dusting the bottomand sides with a mix of flour and cornmeal.

Whisk together flour, baking powder, baking soda and salt. Rub butter into the dry mixture with your fingers until the butter is broken down into crumbs. Stir in buttermilk until it comes together in rough mass and the the flour is picked up from the bottom of the bowl. Do not over mix.

Pat the dough gently into the skillet and score into four sections. Bake for 35 minutes or until a skewer inserted into the center comes out clean. Brush with melted butter and sprinkle with salt and pepper, if desired. Wrap in a dry tea towel and cool on a wire rack. Serve broken into four chunks, plain or garnished as you would biscuits or scones.

The Hows and Whys for Writing Your Own Quick Bread Recipe

Sweet or savory- your choice! Adding 1/2 to 2/3 cup of sugar for 3 cups flour (for 2 loaves) will make a savory loaf that isn't too sweet. To make a sweet loaf from unsweetened ingredients (such as my dark chocolate bread), 2 cups sugar to 3 cups flour is a good amount. Use less sugar with sweeter additives.

Additives- fruits, vegetables, juice or milk...Grate it or mash it and in most cases with very dense root vegetables, roast them, covered, in a little liquid (water, broth, wine) until tender first. Use your imagination and use 1 to 3 cups for 2 loaves. If you're using an additive that is very dry (such as dried fruit) add some milk to moisten your batter. I try to keep my additives at the consistency of mashed bananas. Then I know the moisture balance is good.

Extra flavor- use herbs, dried soup mixes, garlic, citrus zest, a shot or two of molasses or a shot of rum. The possibilities are endless. Just use a little common sense by keeping your liquids and sweeteners balanced. Dried herbs go a long way-use them lightly until you get a feel for it.

Leaveners- To cause your bread to rise, use 1 or so teaspoons of baking powder for each cup of flour. Use 1 or so teaspoons of baking soda for each cup of flour when using an acidic ingredient such as buttermilk, orange juice or tomato paste. I use these two ingredients pretty much interchangeably, more baking soda for acidic foods and in this case less baking powder, between the two using 1 teaspoon per cup of flour. For example, I used 2 teaspoons baking soda, 1 teaspoon baking powder and 3 cups flour for my chocolate bread because chocolate is moderately acidic.

Fat- 1 cup butter or shortening for 2 loaves is good. I love quick breads made with oil but I use a little less (2/3 to 3/4 cup) or it feels greasy.

Eggs- I use 4 eggs per 3 cups of flour. I've used 3 when that's all I had. And I've used 5 or 6 for a bread that's more "eggy". Despite what you may have heard, quick bread ingredients can give or take a little in amount. It's kind of hard to mess up.

Unless you over-mix or over-bake! Please don't! A dry brick is what you'll get. Mix or fold, gently with a spatula, just until it's combined. Bake until a skewer comes out with a few moist crumbs on it. Not a wet smear of batter but not totally clean.

In sum- 3 cups flour, 1/2 to 2 cups sugar, 3 teaspoons leavener, pinch of salt, 1 cup of fat, 4 beaten eggs, 1-3 cups fruit or veggies. Mix in order (you may even do this in one bowl if you like). Pour into 2 well-greased loaf pans. Bake at 350F for 45 to 60 minutes until a skewer comes out with a few moist crumbs. And that's your recipe!

Recipes:Potato Quick Bread with French Onion and Parsnips
This bread is delicious when sliced and toasted! Makes 2 standard loaves.

3 cups flour
1 packet french onion soup mix
1 teaspoon baking soda
2/3 cup brown sugar
3/4 cup oil (I used peanut)
4 eggs
2 cups leftover mashed potatoes or potato parsnip puree*
1/2 cup milk

Grease 2 loaf pans very well and preheat your oven to 350F. Whisk together the first 5 ingredients in a large bowl.

In a smaller bowl, beat eggs then mix in oil. Mix in the puree and 1/2 cup milk.

Add the wet ingredients to the dry, folding together with a spatula just until combined well.

Pour into prepared pans and bake for 50-60 minutes until a skewer comes out with a few moist crumbs on it. Cool for 10 minutes in the pan then cool completely on a wire rack before storing. Very good eaten the next day and so moist it doesn't really need butter or anything. Yum!

*To make the puree:
Peel and halve 4 medium potatoes and 2 medium parsnips. Roast at 350F for 2 hours in a covered pan with 1/2 cup chicken stock, a drizzle of olive oil, a pinch of red pepper flakes and 2 sprigs of fresh rosemary. Place roasted veggies in a food processor along with a drizzle of olive oil and a half tablespoon of rosemary leaves. Run the processor while slowly adding just enough stock or water to blend it until smooth (or mostly smooth).

Dark Chocolate Beet Loaf
makes 2 standard loaves

3 cups flour
5 tablespoons unsweetened cocoa powder
1.5 (or up to 2) cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
8 ounces chopped very dark chocolate
1 cup butter at room temp cut into chunks
1/2 cup hot espresso or very strong coffee
1 cup mashed or pureed beets (from can or boiled whole, then peeled)
4 eggs, beaten
Powdered sugar, for dusting

Whisk together first 5 ingredients.

Melt chocolate in a double boiler (or bowl placed in top of small pot with 1 inch of boiling water). When the chocolate is almost all melted turn off the heat, press the butter chunks into the chocolate and let it sit for a minute. Whisk in the butter along with the coffee, then remove from the boiler and set it aside for several minutes to cool. On medium-high, mix in eggs, then mix in beets.

Fold wet ingredients into the dry then pour into prepared loaf pans. Bake at 350F for 50-60 minutes. This bread dries out easily- Remove it from the oven when your skewer has a bit of smeared batter and some moist crumbs on it. It will finish baking in the pan out of the oven. Dust the top of the loaf with powdered sugar while still warm. Cool for 10 minutes in the pan, then finish cooling on a wire rack before storing.

White Butter Bread
Makes about 16 dinner rolls.

2 1/2 cups lukewarm water, divided
1 1/2 tablespoons sugar
2 teaspoons salt
Up to 7 cups bread flour
4 tablespoons butter, softened and diced

Place 1/2 cup of warm water, yeast and sugar in a bowl for 5 minutes until foamy. Put the yeast mixture, remaining warm water, salt and 4 cups of the flour in a large bowl and mix well with a wooden spoon. Mix in additional flour, 1/2 cup at a time, until the dough stops sagging to the middle of the bowl and sticks in a mass around the spoon.

Turn the dough out onto a well floured surface and knead until smooth and elastic, for up to 8 minutes, adding extra flour to the top of the dough and the counter as needed to reduce stickiness. Flatten the dough out a bit, place diced butter on the dough, roll up and knead again. The dough will kind of fall apart at this point but as you continue kneading, it will eventually come back together. Once the dough is no longer streaked with butter, stop kneading. Place the dough in a lightly oiled bowl and turn it over in the bowl to grease the top of the dough. Cover the bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a couple of cake pans, or 9 by 13 pans or 10 by 10 baking pans (I used one 10 by 10 panand one cake pan for a total of 16 large rolls).

Punch the dough down to deflate it and turn onto a lightly floured surface. Cut the dough into 15 to 20 equal sized pieces. Form into rolls*. Place into the prepared pans, barely touching. Cover and let rise in a warm place until doubled in size, about 45 minutes.

Preheat the oven to 450F. Bake for 10 minutes, uncovered, then reduce the heat to 350F and bake another 10 to 15 minutes or until the top is golden brown and the bread sounds hollow when tapped. Remove the loaves from the pans and cool on a wire rack before serving either still a bit warm orcompletelycooled.

*To create a nice round sandwich roll: With your dough on a lightly floured counter, cup your hands on the sides of the dough. Gently pull the dough underneath itself while rotating the dough clockwise. You will see the top of the roll stretch smooth and it will create a nice rounded shape as you stretch and rotate. You don't want to tear the top and you don't want the folds to show on the sides. Keep any little folds under the roll, and stop pulling when the roll has the height that you want and is round, smooth and tight.

Sweet Zucchini Quickbread
(Adapted from a recipe by Kristin Schultz in my grandma's church cookbook)

2 cups white flour
1 cup whole wheat flour
2 cups sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (or up to 1 1/2 tsp)
4 eggs
1 cup vegetable oil
3 cups grated zucchini
1 Tablespoon grapefruit marmalade (or 1 tsp citrus zest)

Preheat oven to 375F. Prepare 2 (9 inch) loaf pans with baking spray. Mix all dry ingredients in a bowl. In a large bowl, beat eggs well, then mix in oil and marmalade. Add dry ingredients to wet and combine with a spoon. This dough will be very thick. Fold in zucchini fairly well, then let it rest a couple minutes for the zucchini to give up some of its water. Stir again, just until combined, then pour into prepared pans. Bake for 50 minutes or until a skewer comes out clean. Cool in the pans for five minutes, then remove and cool on wire racks for at least 30 minutes.

Molasses Cookies
(Adapted from Denise Tourtellott's recipe in my grandma's church cookbook)

1 cup sugar
3/4 cup butter flavored Crisco
1 egg
2 teaspoons baking soda
1/2 teaspoon salt
6 Tablespoons dark molasses
2 cups flour

Mix ingredients in order in one bowl. Mix well, but do not spend too much time creaming your first ingredients. Scoop or roll dough into walnut sized balls. Toss each in sugar before arranging on an ungreased baking sheet. Bake about 12 minutes at 350F, until the center of the cookie is almost set. The middle will look uncooked. Rest the cookies on the baking sheet for a couple minutes before removing and cooling off the pan. I cool mine directly on the kitchen table before eating. Eat them too soon, and they will be light and doughy. Cool them completely and they will be dense and chewy with intensified flavor.

Lemony Sugar Cookies

1 cup butter flavored shortening (or butter)
1 1/4 cups sugar
2 eggs
3 tablespoons lemon juice plus zest of one lemon
1 teaspoon vanilla
Dash of salt
2 and 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cream of tartar

Mix together shortening and sugar. Add eggs, salt, lemon juice and zest, vanilla and mix well. Stir in dry ingredients until incorporated. Scoop into walnut sized balls and roll in sugar. Bake on an ungreased sheet pan at 350F for 10 to 12 minutes, or until the bottoms are just beginning to brown. Cool on the pan for a minute, then cool on a rack or on the table. Keep a slice of bread in with your cookies to keep them moist for days.

Lemon Cream Pies

Lemon Cookie:
1/2 cup butter
1 cup sugar
1 egg plus 1 egg yolk
1 1/2 cups flour
1/2 teaspoon salt
1/4 cup fresh lemon juice
2 teaspoons lemon zest
Powdered sugar for dusting

Preheat the oven to 350F. Line a sheet pan with parchment paper.

In a large bowl, combine butter, sugar, egg and egg yolk. Mix with an electric mixer on high until creamy. Add flour, baking powder and salt. Mix until combined on low speed with the mixer. Add juice and zest and blend on low until combined.

Spoon small mounds of dough 2 inches apart onto your parchment covered baking sheet. Bake just until the edges barely begin to turn golden brown, 8-12 minutes, depending on size. Do not over bake!

Remove from the pan immediately and dust with powdered sugar while warm. Cool completely and chill, preferably overnight, before consumption.

Note:
Avoid judging the taste and texture of these cookies warm from the oven. They will seem too mild, soft and cakey. After they cool for a half day or so, they will set up as a thin chewy wafer with intensified flavor. I prefer mine to be chilled in the fridge for a day before use, and they are especially delicious eaten straight from the freezer.

Lemon Filling:
6 tablespoons flour
1 cup milk
2 tablespoons fresh lemon juice
1/2 cup butter, room temp
1 cup granulated sugar
Zest of 1 lemon
6 ounces (2/3 block) cream cheese, room temp

In a saucepan over medium-high heat, whisk together flour and milk. Whisk constantly until it is really thick and smooth (this will take some elbow grease). Remove from the heat.

Place your pan in a bowl of cold water with ice to cool quickly. Once cool, whisk in lemon juice.

In a large bowl, cream together butter, sugar and lemon zest. Blend in cream cheese until well mixed.

Beat the milk paste into the butter mix on high for about a minute until the frosting is gooey and smooth. The longer you mix, the lighter (more airy) it will be. You can go up to 2 full minutes for a nice light frosting.

To assemble the Lemon Cream Pies, squish your filling between your cookies and chill for an hour before serving. Best served chilled. Enjoy!

Orange Cardamom Brown Butter Cookies
Based on 11 Pipers Brown Butter Short Bread, which you can find on the original Daring Bakers post here. Makes one large 10-inch round cookie, which can be scored to break into many cookies.

1 cup unsalted butter
1/2 cup dark brown sugar, firmly packed
1/4 cup powdered sugar
Zest of 2 oranges
1 teaspoon ground cardamom
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon salt

On the stove top, melt the butter in a small pan over a medium heat. Cook the butter, stirring, until it foams up, browns and develops a nutty smell to it (about 5 minutes). Remove from the heat and pour into a heatproof bowl. Set aside to cool slightly and then refrigerate until it sets up to the consistency of softened butter (1.5 hours).

Add the sugars to the browned butter and beat with a wooden spoon until it's lighter in color and smooth. Add the orange zest, cardamom, vanilla, flour and salt and mix with a spoon for several minutes to form a crumbly dough. Flatten the dough out on a large piece of parchment paper. Place another piece of parchment paper on top. Roll out dough in a large round about 1/4 inch thick between the 2 pieces of parchment paper. Place on the baking sheet, remove the top layer of parchment and score, as desired, using a floured serrated knife or other floured implements. Refrigerate for one hour.

Preheat the oven to 325F.

Bake the shortbread round on the bottom layer of parchment for 25 to 30 minutes or until golden brown. Remove from the oven and leave to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Buttered Rum Meltaways
Adapted from Martha Stewart's Cookies.Makes 4 dozen small cookies.

2 cups all-purpose flour
2 tablespoons corn starch
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon apple pie spice
teaspoon salt
1 cup unsalted butter, room temperature
1 cup powdered sugar, plus more for dusting
1/3 cup Cruzan Blackstrap Rum or other dark rum
1 teaspoon vanilla extract

Whisk flour, cornstarch, spices and salt in a large bowl. Mixbutter and powdered sugar in the bowl of an electric mixeron medium speed until creamy. Mix in rum and vanilla. Reduce speed to low and gradually mix in flour mixture until combined.

Divide dough in half. Place each on a piece of parchment paper; shape dough into logs, a couple inches wide. Wrap dough in parchment paper, slide it into a paper towel tube to hold its shape and chill in the freezer for 30 minutes or up to 1 month.

Preheat oven to 350F. Line large baking sheets with baking paper.

Unwrap logs. Cut into inch thick rounds and space 1 inch apart on prepared sheets. Bake until justbarelygolden, about 15 minutes. Transfer cookies to wire racks and let cool 10 minutes. Place 1/2 cup powdered sugar in a bowl and gently toss warm cookies in it (the cookies are not terribly fragile, you may use a spatula to help toss them and shake off excess sugar in a wire mesh basket). Finish cooling on racks set over a baking sheet to catch the mess.

Store cookies in airtight containers at room temperature for several days or freeze for up to a month.

Oatmeal Raisin Honey Cookies or Bars
Makes 2 dozen.

1/2 cup butter, room temperature
1 cup honey
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2 1/2 cups old-fashioned oats
1 cup raisins

Preheat the oven to 350F. Grease a 10 by 10 or similar sized baking pan with baking spray. Or grease a sheet pan, for cookies.

Blend butter and honey together using an electric mixer on high for one minute. Add eggs and vanilla and beat one minute more. Add flours, salt, baking powder and cinnamon and mix on low until combined. Stir oats and raisins into the mix using a rubber spatula.

Spread the dough into your prepared pan and bake for 15 to 20 minutes or until golden brown. Or spoon walnut sized scoops onto a sheet pan and bake for 15 minutes. Cool completely...and save some for the next day when they're even better!

Buttered Rum Pound CakeServes 6.

1 cup (2 sticks) butter, softened
1 1/2 cups brown sugar
5 large eggs
1/4 cup dark rum
2 cups flour, sifted
1/2 teaspoon salt

Preheat oven to 325F. Lightly grease a bread loaf pan.
Beat the butter and sugar together using a mixer set on high for about 2 minutes. Beat in the eggs, one at a time until smooth and creamy. Mix in rum. Sift in the flour, baking powder, and salt and beat just until smooth.
Spoon into the prepared pan and bake until a skewer inserted into the center of the cake comes out clean, about 65 to 75 minutes. Cool 15 minutes before turning out of the pan. Serve slightly warm with eggnog whipped cream.

Eggnog Whipped CreamMakes about 3 cups.
1 cup heavy whipping cream
1/2 cup full fat eggnog (made with cream)
3 tablespoons powdered sugar
1/4 teaspoon freshly grated nutmeg

Beat whipping cream on high until stiff peaks form. Add eggnog and beat until soft peaks form. Add powdered sugar, cinnamon and nutmeg and beat until medium-stiff peaks form.

Croissants (Julia Child)Ingredients1 teaspoon of dry-active yeast (about sachet)
3 tablespoons (45 ml) warm water (less than 100F/38C)
1 teaspoon (5 ml/4 gm) sugar
1 3/4 cups (225 gm/ lb) of plain flour
2 teaspoons (10 ml/9 gm) sugar
1 teaspoon (7 ml/9 gm) salt
cup (120 ml/ pint) milk
2 tablespoons (30 ml) tasteless oil
cup (120 ml/1 stick/115 gm/ lb) chilled, unsalted butter
1 egg, for egg washDirections:1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. Its a little difficult to explain, but essentially involves smacking the dough on the counter and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag.
10. Leave the bowl at approximately 75F/24C for three hours, or until the dough has tripled in size. 11.After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up).
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge.16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, its time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
23. Remove the butter from the board, and place it on the top half of the dough rectangle.
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it inch (6 mm) across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you dont push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours. 30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little.
32. Let the dough rest for 8 to 10 minutes.
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before.
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)37. Its now time to cut the dough and shape the croissants.
38. First, lightly butter your baking sheet so that it is ready.
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter.
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12 cm). .
41. Cut the dough into two rectangles (each 10 by 5 inches (25 cm by 12 cm).
42. Place one of the rectangles in the fridge, to keep the butter cold.
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12 cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12 cm by 12 cm))
45. Place two of the squares in the fridge.
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square.
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet.
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour.53. Preheat the oven to very hot 475F/240C/gas mark 9.
54. Mix the egg with a teaspoon of water.
55. Spread the egg wash across the tops of the croissants.
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.Seems like a lot going on there, doesn't it?! It's less labor intensive than you would think, especially if you stretch it over three days by taking the "overnight in the fridge" options when you can.

Gevulde Speculaas
Adapted from Francijn's original DB recipe found here.

Speculaas Spices
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon mace
1/2 teaspoon dried ginger
1/2 teaspoon black pepper
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon fennel seed
1/2 teaspoon nutmeg

Any of these spices that can be purchased dried yet whole, such as peppercorns, clove and cardamom, use whole and estimate the measurement to equal 1/4 teaspoon when ground (extreme precision is not crucial). Place all dried spices together in a clean coffee or spice grinder and process until the spices are mixed into a fine powder. Store airtight as you would other spices and use as you would cinnamon, allspice or pie spice.

Almond Paste
1 1/3 cups ground almonds
2/3 granulated sugar
1 large egg
1 teaspoon lemon zest

Grind together almond flour and sugar for one minute in a food processor. Add the egg and lemon zest and process until combined. It will get very thick. You may also mix in the egg by hand. Store the almond paste in an airtight container in the refrigerator for up to 2 days before baking your Gevulde Speculaas.

Speculaas Dough
1 3/4 cup all purpose flour
3/4 cup brown sugar, firmly packed
Pinch of salt
2 tablespoons speculaas spices
3/4 cup unsalted butter, removed from the fridge about 20 minutes before using

Whisk together flour, baking powder, brown sugar, salt and spices in a bowl. Dice your butter and toss it into the dry mix.

Using a pastry cutter, your fingers or a fork, cut the butter into the dry mix until the butter pieces are smaller than peas. Using your hands, knead the dough together in the bowl until it is cohesive and smooth. Moisten the dough with a splash of milk if necessary for it to come together.

Form your dough into a round ball. Wrap the ball of dough in plastic and chill in the refrigerator for two hours or up to 2 days.

Assembling and Baking the Gevulde SpeculaasYou will need:
speculaas dough
almond paste
1 large egg, beaten with one teaspoon water
slivered almonds for decoration
10 by 10 inch (or similar sized) baking pan
Grease your pan and preheat the oven to 350F.Divide the dough into two equal portions. Roll out both portions, one at a time, on a well floured surface until they are exactly as big as the baking pan (or roll out and cut to size). Put one of the layers in the pan and press it lightly to fill the bottom. Brush 1/3 of the egg over the dough in the pan.

Roll out the almond paste between two sheets of parchment paper, until it is exactly as big as your dough, and put it on the dough in the pan. If the paste is too soft and sticky, you may spread the paste using your hands instead of rolling it. Press the paste lightly out to fit in the pan, and brush the next 1/3 of the egg over it.

Place the second layer of dough on top of the paste, press it lightly, and make it as smooth as possible. Spread the last 1/3 of the egg over the dough.

Decorate the pastry with the almonds, as desired. Bake for 40 minutes in a preheated oven. Let cool completely in the pan before cutting and serving.

Nazook makes about 40 pieces
Pastry dough 3 cups all-purpose (plain) flour, sifted

2 teaspoons active dry yeast

1 cup sour cream

1 cup (2 sticks) softened butter (room temperature)

Filling 1 cup all-purpose (plain) flour, sifted

1 cup ground almonds

1 cup sugar

3/4 cup softened butter (room temperature)

1 teaspoon vanilla extract

1 teaspoon almond extract

Wash1 egg mixed with 2 tablespoons plain yogurt

Directions:Make the Pastry Dough
1. Place the sifted flour into a large bowl.
2. Add the dry yeast, and mix it in.
3. Add the sour cream, and the softened butter.
4. Use your hands to work it into a dough.
5. Once the dough starts to clump together but is still shaggy with some loose pieces, turn it out onto your counter. Continue to mix and knead for about 10 minutes, or until the dough no longer sticks to the counter or your hands. If it remains very sticky, add some flour, a little at a time.
6. Cover the dough and refrigerate for 3-5 hours, or overnight if you like. Your dough will be very stiff and will harden up like dense clay overnight.Make the filling
7. Mix the flour, ground almonds, sugar, and the softened butter in a medium bowl.
8. Add the vanilla and almond extracts.
9. Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside. Make the nazook
10. Preheat the oven to moderate 350F/175C/gas mark 4.
11. Cut the refrigerated dough into quarters.
12. Form one of the quarters into a ball. Dust your working surface with a little flour.
13. Roll out the dough into a large rectangle or oval. The dough should be thin, but not transparent.
14. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. Try to spread the filling as close as possible to the edges on the short sides, but keep some of pastry dough uncovered (1 inch/2.5 cm) along the long edges.
15. From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin log.
16. Pat down the log with your palm and fingers so that it flattens out a bit (just a bit).
17. Apply your egg/yogurt wash with a pastry brush.
18. Cut the log into 10 equally-sized pieces. Put onto an ungreased cookie sheet with about an inch or a half inch between each piece.
19. Place in your oven for about 30 minutes, until the tops are a rich, golden brown.
20. Allow to cool a bit and enjoy!

Armenian Walnut and Honey Nutmeg Cake Ingredients1 cup milk

1 cup honey

2 eggs


2 cups all-purpose (plain) flour


3/4 cup (1 sticks) butter, preferably unsalted, cubed

1/2 cup toasted walnut pieces (for top) plus 3/4 cup ground toasted walnuts for the batter

1 to 1-1/2 teaspoons fresh ground nutmeg

Directions:1. Turn your oven on to moderate 350F/175C/gas mark 4.
2. Place 1 1/4 cup walnut pieces on a baking sheet and place in oven for 5-7 minutes. Stir a time or two. Cool on a separate tray to help speed things up.
3. In a medium bowl, mix the honey and eggs into the milk. Add baking soda and mix. Set it aside.
4. Sift together the flour and the baking powder into a large bowl.
5. Toss cubed butter into the dry ingredients.
6. Mash the butter into the dry ingredients with your hands. You want to achieve a more-or-less uniform, tan-colored crumbly mixture.
7. Add nutmeg to the crumbly mixture.
8. Pour 1/3 to 1/2 of this crumbly mixture into a 9" spring form pan. Press a crust out of it using your fingers and knuckles.
9. Set aside 1/2 cup of toasted walnut pieces. Once fairly cool, pulse the remaining walnuts in a food processor until uniformly fine.
10. Fold ground walnuts into your remaining crumbly mix.
11. Give your liquid ingredients a good stir. Pour into the dry mix and mix well.
12. Pour the batter over the base in the spring form pan. The batter will be very thin.
13. Gently sprinkle the remaining walnut pieces over the batter.
14. Bake in a preheated oven for about 40-50 minutes. You'll know it's done when the top is a deep golden brown, and an inserted skewer comes out clean.
15. Allow to cool in the pan, and then release.

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