pies tart turnovers

8/13/2019 Pies Tart Turnovers

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Red Onion and Balsamic Tart

This savory tart makes a

wonderful summer lunch.

Volume

Ounces

Grams

Crust

3/4 cupKing ArthurUnbleached All-Purpose

Flour

1/4 cupHi-maize

Fiber;or substitute 1/2 cup

all-purpose flour1/4 cupVermont

cheese powder

1/4 teaspoon salt

1/4 teaspoon dry

mustard

1/8 teaspoon

cayenne pepper or a dash of

hot sauce, optional

6 tablespoons cold

butter1/4 cup shredded

Parmesan cheese

2 tablespoons cold

water

Onion filling

1 large red onion,

peeled and sliced

2 tablespoons butter

1 tablespoonbalsamic vinegar

pinch of salt

2 large eggs

1/2 cup milk or half

& half

1/2 teaspoon salt

Recipe summaryHands-on time:

40 mins. to 55 mins.

Baking time:30 mins. to 35 mins.

Total time:

1 hrs 55 mins. to 2 hrs 17 mins.

Yield:

4 servings

Tips from our bakersThis recipe will also make an 8" or 9" tart. Bake the crust

for 12 to 15 minutes, the filled tart for 25 to 30 minutes.

To make tarts ahead of time and freeze, proceed with the

directions as written, baking the tart shells for 12 minutes, and the

filled tarts for 18 minutes. Cool the tarts to room temperature andremove them from the pans. Place the tarts on a baking sheet, cover

the pan tightly with plastic wrap, and place it in the freezer. When

ready to serve, preheat the oven to 350F and, after removing theplastic wrap, transfer the baking sheet to the oven to reheat the tartsfor 20 to 25 minutes. Note: This freeze-and-bake method is

recommended only for small tarts, not for an 8" or 9" tart.
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1/2 teaspoon black

pepper

1/2 teaspoon driedthyme

Cheese filling1/4 cup soft goat

cheese, crumbled

Directions

1) To make the crust:Whisk together the flour,

Hi-maize, cheese powder,

salt, dry mustard, and

pepper or hot sauce.

2) Cut the butter into pats,and work it into the flour

till the mixture is crumbly.

3) Toss in the cheese. Add

the water, tossing with theflour mixture till

moistened; add an extra

tablespoon or two of water

if necessary, to bring thedough together.

4) Divide the dough into

four pieces. Pat each into a

disk, wrap, and refrigeratefor 30 minutes.

5) Transfer the disks to a

lightly floured surface, and

roll them into 1/8"-thick

circles.

6) Place the circles in 4

1/2" tart pans. Prickbottoms with a fork, and

chill in the freezer for 15

minutes, while you preheatthe oven to 400F.

7) Bake the tart shells for

12 to 15 minutes, until light


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brown around the edges.Remove from the oven and

cool.

8) To make the filling:

Saut the onion in the 2tablespoons butter tilltranslucent.

9) Stir in the vinegar and

salt. Remove from the heat.

10) Whisk together the

eggs, milk, and seasonings.

11) To assemble the tarts:

Place 1/4 of the goat cheeseinto each tart shell. Add 1/4

of the milk-egg mixture,

then top with 1/4 of thesauted onions.

12) Bake the tarts for 18 to

22 minutes. Remove them

from the oven, and cool for

10 minutes beforeremoving from the pans.

Serve warm, or at room

temperature.

Yield: 4 individual tarts.

Turkey Chili Hand Pies

text size: A A A

Hand pies are part of a growing trend of old-becomes-new-again recipes taking the country by storm. At

their most basic, they are sweet or savory fillings in pastry or pie dough, small enough to be held in the

hand for on-the-go enjoyment.

These hand pies make the most of leftover turkey from your holiday roast, blending meat, tomato,

cheese and spices into a zesty, flavorful filling surrounded with an incredibly flaky crust. Before you

know it, you'll want one for each hand!


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Volume Ounces Grams

One recipe Quick Flaky Pastry OR your favorite pie dough

2 cups shredded cooked turkey

1 cup diced onion

2 cloves garlic, minced

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon each salt and pepper

15-ounce can ground tomatoes

1 cup shredded sharp cheddar cheese

1 to 2 tablespoons tomato paste, as needed

Directions

1) Prepare your flaky pastry or pie dough recipe and set aside to chill for at least 30 minutes. This can bemade the day before if desired. Keep chilled until ready to use.

2) Prepare the turkey chili. Begin by sauting the onion and garlic in a small amount of water or oil.

When the onion begins to turn opaque, stir in the chili powder, cumin, salt and pepper.

3) Continue to saut for 1 minute, until the mixture is very fragrant. Add the tomatoes and cooked

turkey, bring to a boil, and reduce the heat to low. Simmer for 10 minutes.


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4) Stir in the cheese and check for consistency. If the chili seems on the wet side, add a tablespoon or

two of tomato paste to thicken it up. As a filling, it will need to be slightly thicker than regular-in-the-

bowl chili. Simmer for another 10 minutes.

5) Remove from the heat, transfer to a large bowl, and place in the fridge until cooled.

6) When you're ready to bake, preheat the oven to 375F. Roll the crust 1/4" thick and cut circles with a

biscuit cutter or other round cutter. You can cut any size up to 6".

7) Depending on the size of the circle, place a few tablespoons of cooled chili to the left of center, then

fold the crust over the chili to make a half-moon shape. Use a touch of water to seal the seam, and press

firmly with a fork to complete the seal.

8) Place several hand pies on a parchment-lined baking sheet and bake for 15 to 30 minutes, again

depending on the size of the pies. When done, the crust will be golden all over and sizzling.

9) Serve hot with fresh salsa, salsa verde, sour cream, and your other favorite toppings.

Recipe summary

Hands-on time:


Baking time:


Total time:


Yield:

8 to 24 pies, depending on size

Roasted Root Vegetable Pie text size:A

A
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A

A savory pie crust redolent of herbs, and a richpotato and vegetable filling that showcases fall's

harvest of sweet root vegetables. This pie canalso be frozen before baking, so making an extrawill give you a quick meal any time of year.

Volume

Ounces

Grams

Savory crust

2 cupsKing Arthur Unbleached All-

Purpose Flour1/2 teaspoon salt

2 tablespoons minced fresh herbs

(thyme, parsley, chives)

1/2 cup unsalted butter, chilled and diced

1/4 cup cream cheese, chilled and diced

1 to 2 tablespoons milk, as needed

Filling vegetables

2 1/2 cups pearl onions

1 cup peeled, diced winter squash

2 cups peeled, diced rutebaga

1 cup peeled diced white turnip

1 cup peeled, diced parsnips

1 cup diced leeks, washed and drained

2 cups peeled, diced celery root

2 cups sliced mushrooms

2 to 3 tablespoons olive or vegetable oil

salt and pepper to taste

Potato filling binder

2 medium baking potatoes

2 large eggs

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

1 teaspoon dried thyme

Recipe summary

Hands-on time:1 hrs 20 mins. to 1 hrs 30 mins.

Baking time:


Total time:2 hrs 45 mins. to 2 hrs 55 mins.

Yield:

1 pie, 8 servings

Tips from our bakers

Want to go gluten free? Switch out thesavory herb crust for your favorite gluten free

crust recipe. You can even bake the filling as acasserole and go crustless.
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1/2 to 1 teaspoon salt

Directions1) For the crust: Whisk the flour, salt and herbs

together in a medium bowl. Cut in the butterand cream cheese until the mixture is thetexture of granola. Add the milk one tablespoon

at a time until the dough comes together but is

not soggy.

2) Pat the dough into a disk, wrap in plastic and

refrigerate at least 30 minutes before rollingout.

3) To roast the vegetables for the filling.

Preheat the oven to 425F. Place the diced,

chopped vegetables in a large bowl and drizzlethem with the oil. Season with salt and pepperand toss all to coat.

4) Spread the vegetables out on a parchment or

foil lined baking sheet and roast in the oven for

about 45 to 60 minutes total, stirring well every15 minutes. The veggies are ready when they

are fork tender and caramelized on the edges.

Set aside to cool.

5) While the vegetables are roasting, bake or

boil the potatoes until they are soft and easilypierced with a fork. Peel, drain and mash the

potatoes in a large bowl.

6) Mix the warm mashed potatoes, eggs, herbs,

and seasoning together, then fold in the roasted,cooled vegetables.

7) To assemble: Roll the pie crust to a 12" to

14" circle. Drape the crust into a greased 9" or

10" pie pan. Trim and flute the crust edges and

place the filling in the unbaked crust.

8) At this point the pie can be well wrapped andfrozen for up to 4 weeks. If you are baking

now, bake in a preheated 400F oven for 15

minutes. Reduce the heat to 350F and bake for

another 25 to 30 minutes or until goldenbrowned on top and the center is set.


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9) If you have frozen the pie, you can bake it

directly from the freezer at 350F for 1 hourand 20 minutes. Be sure to check the edge of

the crust and protect it from burning with a pie

shield or foil.

Fresh Tomato Tarts text size:A

A

A

Garden-fresh tomatoes pair with cheese in a buttery, flaky

pastry shell to make appetizer tarts, or a light quiche, perfect for

brunch.

Read our blog about these tarts, with additional photos,

atBakers' Banter.

Volume

Ounces

Grams

Crust

2 cupsKing Arthur Unbleached All-Purpose Flour

1/2 cup cream cheese1/2 to 3/4 teaspoon salt*

2 tablespoonsbuttermilk powder,optional

10 tablespoons cold butter

3 to 4 tablespoons ice water

*Use the lesser amount of salt if you use salted butter

Filling for large tarts*

6 large eggs, beaten

1 1/2 cups milk

1 cup shredded cheddar cheese

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/2 teaspoon salt

2 medium tomatoes, sliced in 1/4"-thick slices

*To make one large tart rather than two, simply halve all


20 mins. to 30 mins.Baking time:


Total time:

1 hrs 5 mins. to 1 hrs 35

mins.

Yield:

2 large or 8 individual

tarts
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of the ingredients.

Filling for small tarts

32 cherry or grape tomatoes

1 cup shredded cheese, your choice what type

Directions1) To make the crust: Put the flour in a bowl, or in the work

bowl of a food processor. Add the cream cheese, salt, and

buttermilk powder. Mix together until everything is evenly

crumbly. If you're using a food processor, just a few quickpulses are all you'll need.

2) Cut the cold butter into pieces and work it into the flour,

leaving some visible pieces.

3) Sprinkle the dough with the cold water and toss. Squeeze thedough to determine if it holds together. If it's too dry, add water

1 tablespoon at a time, using just enough so the dough willhold together.

4) Divide the dough in half, to make two 9" tarts. Or divide it

in eight pieces, to make eight 4 1/2" tarts. Or make one full-

sized tart, and four small tarts. Flatten each piece of dough intoa disk, wrap well, and refrigerate for 30 minutes or longer.

5) If you're making two large tarts, roll each piece of dough toa 12" diameter. For small tarts, roll each piece to a 5 1/2" to 6"

diameter.

6) Gently place the rolled-out pastry in the tart pan, smoothing

it over the bottom and tucking it into the sides. Roll yourrolling pin across the top of the pan to cut off the excess pastry.

Peel the pastry away from the edge of the pan. You can bake

these trimmings along with the tarts, for a crunchy/flaky snack.

7) If you're making small tarts, prick the bottom crust all overwith a fork. Bake them in a preheated 350F oven for 10

minutes; they'll probably puff up a bit, despite the pricking;

and their sides will slide down the edges of the pan. That's OK.Remove the tarts from the oven, and set aside while you makethe filling.

8) If you're making two 9" tarts, refrigerate the crusts while

you prepare the filling.

9) To fill the mini tarts: Place about 8 cherry tomato halves in

the bottom of each tart shell. Sprinkle each tart with 2


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tablespoons of your favorite shredded cheese; we like acombination of blue cheese and cheddar.

10) Bake the tarts in a preheated 425F oven for about 20minutes, till their crusts are brown and the cheese is melted.

Remove from the oven, and serve warm, or at roomtemperature.

11) To fill the standard tarts: Whisk together the eggs, milk,cheese, herbs, and salt. Divide the mixture between the two

chilled shells. Lay the sliced tomatoes on top.

12) Bake in a preheated 425F oven for 15 minutes, then

reduce the oven temperature to 350F and bake for another 10

to 15 minutes, till the crust is brown and the custard is set.Remove from the oven, and serve warm.

Yield: 2 large or 8 small tarts.

Mushroom Cheddar Tarts text size:A

A

A

These savory little tarts are a tasty addition to the hors d'oeuvres tray.

Crust1 cup (2 sticks, 8 ounces) cold butter, cut into pats2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour

1/2 cup (2 3/8 ounces) Hi-maize Natural Fiber (or substitute all-purpose flour)

1/2 cup (2 ounces) Vermont Sharp Cheddar Cheese Powder (or substitute finely ground
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Parmesan cheese)

1/2 teaspoon salt

1/2 teaspoon paprika1/8 teaspoon cayenne pepper or a dash of hot sauce, optional

3/4 cup (3 ounces) shredded sharp cheddar cheese

1/2 cup (4 ounces) ice water

Filling1 cup (3 to 4 ounces) sliced mushrooms1 medium red bell pepper, diced

3 large eggs

3/4 cup (6 ounces) milk or half and half

1/2 teaspoon salt1/4 teaspoon black pepper

1/4 teaspoon dried thyme

1/2 cup (2 ounces) shredded sharp cheddar cheese

To make the crust:Work the butter into the dry ingredients to form an unevenly crumblymixture. Toss in the cheddar cheese and water, mixing until the dough is cohesive; add an extra

tablespoon or two of water, if necessary. Divide the dough in half, pat each half into a disk,

wrap, and chill for 30 minutes.

To make the fi ll ing:Saute the mushrooms and red pepper in 1 tablespoon of butter till the

mushrooms are browned. Set aside. Whisk together the eggs, milk, salt, pepper, and thyme.

Preheat the oven to 400F.

Roll one piece of the dough into a 10" x 13" rectangle, and cut it into twelve 3 1/4" squares. Fitthe squares into the cups of a square mini-tart pan (or cut rounds, and fit into a mini-muffin pan).

Place a teaspoon each of sauteed mushrooms and peppers and shredded cheese into each cup. Fillwith the egg mixture.

Bake the tarts for 18 to 22 minutes, till golden. Remove from the oven and allow to rest for 10minutes before removing from the pan. Repeat with the remaining dough and filling. Serve

warm; or refrigerate and reheat for 10 minutes in a 375F oven. Yield: 24 tarts.

Spinach & Mushroom Hand Pies text size: A

A

A
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These tasty vegetarian hand-held

pies are perfect for an on-the-go

meal or snack.

Volume

Ounces

Grams

Crust

1 1/2 cupsKing ArthurUnbleached All-Purpose Flour

6 tablespoonsHi-maize

Fiberor unbleached all-purpose

flour

1/4 cup (1ounce)Vermont cheese

powderor finely grated

Parmesan cheese

1/4 teaspoon salt

3/4 cup (12 tablespoons)

cold unsalted butter, diced

1/2 cup grated cheddar

cheese

6 tablespoons ice water

Filling

1 tablespoon butter

1/3 cup diced onion

8 ounces white

mushrooms, chopped

8 ounces fresh spinach,

chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grated cheddarcheese

Directions1) To make the crust: Whisk

together the dry ingredients.



Baking time:


Total time:


Yield:

5 servings

Tips from our bakersUsing a pie mold? Simply use the pie mold to cut out

10 circles of dough. Place one piece of dough into the mold, fillwith 1/3 cup of the filling and 1 1/2 tablespoons cheese, brush

the edge with water, and top with a second piece of dough,pressing the mold together to seal the edges. Simple as... pie!

You may end up with extra filling, but not to worry.Use the filling in your favorite egg dishomelet, frittata,

scramble, etc. Or try it as a topping for pizza.
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2) Work in the butter until the

mixture is unevenly crumbly.Add the cheese and water,

mixing until the dough is

cohesive.

3) Divide the dough in half, pateach half into a disk, wrap in

plastic, and chill for at least 30

minutes.

4) To make the filling: Saut

the onion and mushrooms in thebutter until softened.

5) Add the spinach, salt, and

pepper, and cook until warmed

through. Cool to roomtemperature.

6) Preheat the oven to 400F.Grease a baking sheet, or line

with parchment.

7) Roll each piece of dough

1/4" thick. Cut out 10

rectangles (about 4" x 5"); a 5-wheel accordion cutter or

pastry wheel both work well

here.

8) Put 1/3 cup filling and 1 1/2tablespoons cheddar cheese

onto five of the rectangles.

Brush a thin coating of wateralong the edge of each

rectangle.

9) Stretch an unfilled rectangle

over the filling, and crimp the

edges of the pie with the tinesof a fork to seal. Transfer to the

baking sheets.

10) Bake the pies for 18 to 22

minutes, until golden.

11) Remove them from the

oven, and serve warm.


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Yield: 5 pocket pies.

Blueberry Hand Pies text size:A

A

A

These sweet and fruit-full pastries can be served anytime and

anywhere, thanks to their convenient portability.

Volume

Ounces

Grams

Pastry


1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup (16 tablespoons) cold unsalted butter

1/2 cup cold sour cream

Filling

2 cups blueberries, fresh or frozen

1/4 cup sugar

1 tablespoonInstant ClearJel

2 teaspoons lemon juice

Topping

1 large egg, beaten

white sparkling sugar, for garnish

Directions

1) To make the dough: Whisk together the flour, salt, and

baking powder. Add the butter, working it in to make a

coarse/crumbly mixture. Leave most of the butter in large,pea-sized pieces.



Baking time:18 mins. to 20 mins.

Total time:


mins.

Yield:

8 hand pies
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2) Stir in the sour cream; the dough won't be cohesive. Turn it

out onto a floured work surface, and bring it together with afew quick kneads.

3) Pat the dough into a rough log, and roll it into an 8" x 10"

rectangle. Dust both sides of the dough with flour, and startingwith a shorter end, fold it in three like a business letter.

4) Flip the dough over, give it a 90 turn on your worksurface, and roll it again into an 8" x 10" rectangle. Fold it in

three again.

5) Wrap the dough, and chill for at least 30 minutes before

using.

6) To make the filling: Combine all the ingredients in a

saucepan set over medium heat. Cook until the mixture starts

to thicken, about 5 minutes. Transfer the cooked berries to abowl and let cool to room temperature.

7) Preheat the oven to 425F; place a rack on the middle shelf.

Line a baking sheet with parchment paper.

8) To assemble the pies: Roll the dough into a 14" x 14"

square. With a straight edge and pastry wheel, or a3 1/2"square cutter, cut out sixteen 3 1/2" squares.

9) Divide the filling among eight of the squares, using about a

heaping tablespoon for each. Brush some of the beaten egg

along the edges of each filled square.10) Cut a vent into the each of the remaining eight squares,

using a decorative cutter of your choice.

11) Top each filled square with a vented square, and pressalong the edges with the tines of a fork or a pie crust crimper

to seal.

12) Brush the top of each pie with the remaining beaten egg,

and sprinkle with sparkling sugar. Transfer the pies to the

prepared baking sheet.

13) Bake the pies for 18 to 20 minutes. Remove them from theoven, and let cool for 20 minutes before serving.

Yield: 8 hand pies.

Fudge Drops text size:
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16/26

A

A

A

These soft, rich fudge cookies develop a

shiny/cracked top surface as they bake. It's

an interesting process; the cookies don't

crack until just before they're done; andsometimes they develop large rivulets (like

the ones pictured above), while at other

times their surface is just a faint mass of tiny

cracks. we've found that baking one pan of

cookies at a time, on the middle rack,produces the most reliably "crackly" cookies.

Volume

Ounces

Grams

1 1/3 cups chopped bittersweet orsemisweet chocolate

3 tablespoons butter

1 cup sugar

3 large eggs

1 teaspoonespresso powder

1 teaspoonvanilla extract

1 cup King Arthur Unbleached All-

Purpose Flour orKing Arthur White Whole

Wheat Flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Directions1) In a double boiler, or in the microwave,gently melt together the chocolate and

butter. To avoid heating the chocolate too

much and possibly burning it, the bestmethod is to heat until the butter is melted

and the chocolate has partially melted, then



Baking time:



Yield:

4 dozen 2" cookies

Tips from our bakersYou may use regular chocolate chips, but

we prefer the flavor of bittersweet chips, or any of

our bittersweet chocolates. If you're using barchocolate (as opposed to chips or chunks), chop it

into irregular 1/2" to 3/4" chunks, to help it melt

more quickly.

For larger cookies, use atablespoon cookiescoop. The recipe will yield about 2 dozen 3" to 31/2" cookies.

Be sure to allow the cookies to cool before

moving them off the baking sheet, as they're verydelicate while hot. Loosen them with a spatula

while they're still warm, then let them finish
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17/26

remove from the heat. Stir until all thechocolate melts.

2) In a separate bowl, beat together the

sugar and eggs until they're thoroughly

combined. Add the hot melted chocolate,then stir in the remaining ingredients.

3) Refrigerate the batter-like dough until it's

thoroughly chilled, about 3 hours (orovernight). It needs to set and stiffen up

before it can be scooped into balls.

4) Preheat the oven to 325F. Lightly grease

two baking sheets, three if you have them.

Or line sheets with parchment, and greasethe parchment.

5) Drop the cookie dough by heaping

teaspoonfuls (balls about 1" across) onto the

prepared baking sheets. Ateaspoon cookiescoopmakes this task extremely simple.

Leave about 2" between the dough balls, as

they'll spread as they bake.

6) Bake the cookies for 10 to 11 minutes,

until their tops are shiny and cracked. Theywon't crack until the very end, so keep a

close eye on them; when they're cracked all

the way across the top surface, they're justabout done. The point is, you want these

baked all the way through, but just barely;

additional baking will make them crisp

rather than chewy.

7) Remove the cookies from the oven. Aftera few minutes, gently loosen them with a

spatula, then let them finish cooling on the

pan.

Yield: about 4 dozen 2" cookies.

cooling on the pan.

For a double hit of chocolate, stir 1 cup

chocolate chips into the batter, after you've addedthe flour. The cookies won't be as pretty, but they'll

taste delicious!

This is a great place to use ourwhite wholewheat flour.Your family will never dream they'reenjoying whole wheat cookies!

Crunchy Crackers text size:A

A
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18/26

A

This recipe mimics an extra-crunchy, seed-

topped whole-gain cracker you may find at

your supermarket. These are great forspreads and dips of all kinds.

Thanks to input from our readers about the

baking time, we've reduced it by 10 minutes,as of August, 2011. We've also added salt as

an optional topping, to enhance flavor.

Sometimes it takes a community to build a

recipe!

Volume

Ounces

Grams

Crackers

7/8 to 1 cup lukewarm water

1 1/2 cupsKing Arthur White Whole

Wheat Flour

1 cupKing Arthur Unbleached All-

Purpose Flour

2 tablespoonsnon-diastatic maltpowderor sugar

1 teaspooninstant yeast

1 teaspoon salt

2 tablespoons whole milled flax orwhole flax seeds, preferably golden*

2 tablespoons sesame seeds orwhole

flax seeds,preferably golden*

*Substitute 1/4 cup golden flax seeds

for the flax and sesame, if desired.

Topping

1/2 cup sunflower seeds, midget

preferred*

1/4 cup sesame seeds*

1/4 cupwhole flax seeds,* golden

preferred

Recipe summaryHands-on time:20 mins. to 35 mins.

Baking time:



Yield:

two 16" x 11" sheets of crackers.

Tips from our bakersThese crackers can also be made usingour12-Grain Artisan Bread Flavor.Simply

substitute 1/2 cup of the flavor for 1/2 cup of thewhite whole wheat flour, and omit the 4

tablespoons (1/4 cup) seedsthe bread flavor is a

quick and easy stand-in.
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19/26

sea salt or your favorite flavored salt,

if desired

*Substitute 3/4 cupartisan breadtopping+ 1/4 cup whole flax seeds for the

sunflower, sesame, and flax seeds, if desired.

Directions1) To make the dough: Mix and knead

together all of the cracker ingredients

(except the seeds) to a smooth, fairly stiffdough. Add 1-2 more tablespoons of water

if the dough is dry.

2) Knead in the seeds.

3) Let the dough rise, covered, for 60 to 90

minutes, until it's expanded a bit.

4) Divide the dough in half. Working with

one piece at a time, roll it into a rectangleapproximately 14" x 9", a generous 1/8"

thick. This will probably require you to roll

the dough until it fights back; give it a 10-minute rest, then come back and roll some

more. It may need two rest periods to allow

you to roll it thin enough.

5) For easiest handling, turn the dough onto

a piece of parchment paper. Spritz thedough with water. Sprinkle with 1/4 of the

topping seeds, lay a piece of parchment on

top, and press the seeds in with a rollingpin. Turn the dough over, peel off the

parchment, and repeat. Set the seeded

crackers on a baking sheet, and repeat with

the remaining piece of dough.

6) If you don't have parchment, roll on a

rolling mat or on a very lightly floured or

lightly greased work surface; and transferthe seeded crackers to a lightly greased

baking sheet. Sprinkle each sheet ofcrackers with some sea salt or flavored salt,

if desired. Crush the sea salt between your

fingers or grind it in a salt mill if it's verycoarse.
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20/26

7) Prick the dough over with a fork, and cut

it into rectangles, whatever size you like.Pull the crackers apart just a bit; you don't

need to separate them completely. Let the

crackers rise for 30 to 45 minutes. while

you preheat your oven to 350F; they'll getjust a bit puffy.

8) Bake for 20 minutes, until the crackers

are a medium brown. Turn off the heat, wait15 minutes, then open the oven door a

couple of inches and let the crackers cool

completely in the turned-off oven. When

they're completely cool, break apart, ifnecessary, and store airtight.

Yield: two 14" x 9" sheets of crackers.

Apple Cider Caramels text size:A

A

A

Apple pie meets caramel in these soft, chewy candies. Whenwrapped in parchment they're the perfect homemade treat to hand

out on Halloween.

Volume

Ounces

Grams

2 cups (1 pint) heavy cream or whipping cream

1 cup light syrup

2 cups sugar

6 tablespoons butter, salted or unsalted

1/2 cupboiled cider

1/2 teaspoon salt

1 teaspoon Apple Pie Spice*

*No Apple Pie Spice? Substitute 1/2 teaspoon cinnamon,


5 mins. to 10 mins.

Baking time:


Total time:
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21/26

1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice

Directions1) Lightly grease an8" x 8" baking panand line with parchment

paper, leaving an overhang on opposite sides.2) Combine the cream, corn syrup, sugar, butter, and boiled

cider. Bring the mixture to a boil over high heat, stirring todissolve the sugar. Reduce to medium-high heat and cook until

the mixture reaches 248F on a candy thermometer, 20 to 30

minutes, depending on your particular stove.

3) Remove the pan from the heat; stir in the salt and spice.

4) Pour the hot mixture into the prepared pan. Let it stand for 12

to 18 hours at room temperature before cutting into 1" squares.

5) To wrap the caramels, use6" squares of parchmentpaper. Place one caramel in the center of each square; wrap the

opposite edges of the paper around the caramel and twist the

exposed edges to close.

Yield: 64 caramels.


Yield:

64 caramels

text size:

A

A

A

Here's a guilt-free way to enjoy the crunchy outside (and juicy

inside) of a restaurant-style zucchini stick.

Volume

Ounces

Grams

Dip

1 tablespoon butter

1 medium sweet onion, about 1/2 pound, peeled and

sliced

2 tablespoons cider vinegar

2 tablespoons honey

1 tablespoon prepared mustard



Baking time:
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22/26

1 cup mayonnaise

salt and pepper to taste

Zucchini sticks

3 medium zucchini, unpeeled, cut into 3"-long stick

1 tablespoon salt

1 cup coarse, dry bread crumbs (e.g., panko)

scant 1/2 cup freshly grated Parmesan cheese

1 tablespoonPizza Seasoningor mixed Italian herbs

olive oil spray

1/2 cup egg substitute; or 2 large eggs; or 3 egg whites,

lightly beaten

Directions

1) To make the dip: Melt the butter in a medium frying panover moderate heat, and add the sliced onions. Cook, stirring

occasionally, until the onions soften, then caramelize. Thisshould take between 10 and 15 minutes. The lower the heat, the

longer it takes, but the less likely you are to burn the onions.

2) Once the onions are a medium brown, remove from the heat

and add the vinegar.

3) Place the onions and vinegar into a small food processor.

Add the honey and mustard, and process or blend until smooth.

4) Add the mayonnaise and salt and pepper to taste, stirring tocombine. Refrigerate, covered, until ready to serve.

5) To make the zucchini sticks: Place the zucchini sticks in a

colander over a bowl and sprinkle with the tablespoon of salt.

Let the zucchini drain for 1 hour or longer; rinse and pat dry.

6) Combine the Panko, Parmesan, and pizza seasoning; setaside.

7) Preheat the oven to 425F. Line a baking sheet with

parchment, and spray the parchment with olive oil.

8) Dredge sticks a few at a time in the egg, then roll in the

crumb mixture. Place the sticks on the prepared baking sheet.

9) Bake sticks for 12 minutes, turn over, and bake for an

additional 8 minutes, until golden brown and crisp.

10) Serve immediately, with sweet onion dip.


Total time:

50 mins. to 1 hrs 10mins.

Yield:

about 3 dozen sticks
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23/26

Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

Magic in the Middles text size: A

A

A

Reminiscent of a chocolate peanut butter

cup candy (or a buckeye, if you're into

homemade candies), this recipe is onethat's been making the rounds for years.

We guarantee these will disappear in a

snap, whatever the audience: from hungry

kids after a soccer game, to your co-workers gathered around the office

coffeepot! You can see all the steps and

read the story behind this recipe at ourBaker's Banter blog.

Volume

Ounces

Grams

Chocolate Dough

1 1/2 cupsKing ArthurUnbleached All-Purpose Flour

1/2 cup cocoa powder,

unsweetened baking cocoa orDutch-

process cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar (plus

extra for dredging)

1/2 cup brown sugar

1/2 cup (1 stick) unsalted butter,softened

1/4 cup smooth peanut butter

1 teaspoon vanilla extract

1 large egg

Peanut butter filling



Baking time:

7 mins. to 9 mins.

Total time:

55 mins. to 1 hrs 10 mins.

Yield:

26

Tips from our bakersThe most reliable way to make sure you have

equal amounts of filling and chocolate dough is to usea cookie scoop. Our teaspoon scoop yields exactly 26

fillings when scooped with the dough level across the

top. Our tablespoon scoop when filled level will yield

exactly 26 chocolate blobs of dough to match.If you're doubling this recipe, add an extra egg

to the chocolate dough.

If you're making this dough ahead of time, add

an 2 tablespoons of milk to the chocolate dough. Ittends to dry out as it sits, and the extra moisture will

keep the outside dough from cracking as you form the
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24/26

3/4 cup peanut butter, crunchy or

smooth, your choice

3/4 cup confectioners' sugar

Directions1. Preheat the oven to 375F. Lightlygrease (or line with parchment) twobaking sheets.

2. To make the dough:In a medium-

sized bowl, whisk together the flour,

cocoa, baking soda and salt.

3. In another medium-sized mixing

bowl, beat together the sugars, butter,and peanut butter until light and fluffy.

Add the vanilla and the egg, beating tocombine, then

4. stir in the dry ingredients, blendingwell.

5. To make the filling:In a small bowl,

stir together the peanut butter and

confectioners sugar until smooth.

6. With floured hands or a teaspoon

scoop, roll the filling into 26 one-inch

balls.

7. To shape the cookies:Scoop 1

tablespoon of the dough (a lump about

the size of a walnut), make an

indentation in the center with your fingerand place one of the peanut butter balls

into the indentation.

8. Bring the cookie dough up and over

the filling, pressing the edges together

cover the center;

9. roll the cookie in the palms of yourhand to smooth it out. Repeat with the

remaining dough and filling.

10. Roll each rounded cookie in

granulated sugar, and place on theprepared baking sheets, leaving about 2

cookies.


25/26

inches between cookies.

11. Grease the bottom of a drinking

glass, and use it to flatten each cookie toabout 1/2-inch thick.

12. Bake the cookies for 7 to 9 minutes,or until they're set and you can smell

chocolate. Remove them from the oven,and cool on a rack.

PanzanellaBreadSalad

text size:

A

A

A

This refreshing Italian salad is wonderful made with garden-

fresh tomatoes and basil.

Volume

Ounces

Grams

Bread

1 1/4 cups lukewarm water

2 teaspoonsinstant yeast1 tablespoonPizza Dough Flavor

1 1/4 teaspoons salt

2 tablespoons olive oil


1/2 cupHi-maize Fiber

Salad

2 tablespoonsgarlic oil

1/4 cup olive oil4 thick slices (about 10 ounces) of the bread above, or

the sturdy bread of your choice

3 tablespoons balsamic vinegar or lemon juice

8 ripe medium-sized tomatoes (3 pounds), diced

1 cup diced red onion

2 cups diced fresh mozzarella cheese (smoked is nice),



Baking time:


Total time:


mins.

Yield:

4 quarts, 8 to 12 servings
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26/26

in 1/4" cubes

10 fresh basil leaves, minced

1 cup pitted Kalamata olives (or your favorite olives),chopped

2 to 3 teaspoonsPizza Seasoning;or salt and freshly

ground pepper to taste

Directions1) To make the bread: Mix and knead the ingredients together

by hand, mixer, or bread machineto make a soft,

smooth, slightly sticky dough.

2) Cover the dough, and let it rise for 1 to 1 1/2 hours, untilit?s almost doubled in size.

3) Gently deflate the dough, shape it into a ball, place it in a

cloche (covered stone) baker, and cover.

4) Let the loaf rise for 30 to 45 minutes, until it's almost

doubled. Slash the top of the loaf several times, cover with the

lid, and place in a cold oven.

5) Set the oven to 400F. Bake for 35 minutes; remove the lid,and bake until the center of the bread is golden brown and

registers 190F to 200F on an instant-read thermometer,

another 5 to 10 minutes.

6) To make the salad: Combine the garlic and olive oils. Brush

both sides of the bread slices lightly with some of the oil,reserving the rest.

7) Grill or broil both sides of the bread slices until lightly

toasted. Let cool; cut into 1/2" cubes.

8) Combine the reserved oil with the vinegar in a salad bowl.

Add the remaining salad ingredients (except the bread),tossing to combine.

9) Just before serving, stir in the bread, letting it soak up thetomato juice for a minute or two. Serve immediately.

Yield: 4 quarts, 8 to 12 servings.
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