by J A Whiting
Butter for the pan
6 tablespoons unsalted butter
1 1/3 cups of almond meal or finely ground almonds
1 cup of granulated sugar
1/3 cup of flour
1/8 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
Confectioner’s sugar (to sprinkle over the top)
* Set the oven to 350 degrees
* Butter a 9-inch spring-form pan; line the bottom with a round of parchment paper cut to fit and butter the paper
* In a saucepan over medium heat, melt the butter. Let the butter bubble (swirling the pan occasionally) for 3 minutes or until the butter turns brown and smells nutty.
Quickly remove the pan from the heat to prevent burning; let cool
* In a bowl, whisk the almond meal, granulated sugar, flour, and salt
* Use a rubber spatula to stir the egg whites into the almond mixture – just until blended; Add the vanilla; Slowly pour the butter into the almond mixture. Stir until blended.
* Pour the batter into the pan and smooth the top.
* Bake for 30 – 35 minutes or until the top is golden and a skewer or toothpick inserted into the center of the cake comes out clean.
* Cool on a wire rack for 10 minutes. Run a knife around the edge of the cake and unlatch the sides of the pan.
* Use a wide metal spatula to transfer the cake to a platter or a cake stand.
* Sprinkle with confectioner’s sugar
Angie’s Giant Chocolate Chip Scone
2 cups of flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons sugar
4 tablespoons (1/2 stick) of cold unsalted butter (cut into chunks)
7 tablespoons half-and-half
1 egg plus 1 extra yolk
2 teaspoons vanilla extract
1 cup of semi-sweet chocolate chips
Extra sugar to sprinkle on the top
* Set the oven to 375 degrees. Line a baking sheet with parchment paper.
* In a large bowl, whisk together the flour, baking powder, salt, and the 3 tablespoons sugar – just to blend them
* Scatter the chunks of butter over the flour mixture. Use a pastry blender or two blunt knives to cut the butter into the flour until it is reduced to pea-size pieces.
* In a small bowl, whisk together half-and-half, egg, extra yolk, and vanilla.
* Pour the egg mixture over the flour mixture and scatter the chocolate chips on top. With a rubber spatula, stir the mixture to form a dense dough. Knead it lightly in the bowl for 5-7 turns.
* Form the dough into a plump ball about 4-5 inches in diameter.
* Lift the ball onto the baking sheet.
* Use a sharp paring knife to slash a shallow “X” in the top.
* Sprinkle extra sugar over the top.
* Bake for about 40 minutes or until it sets and turns golden brown.
* Transfer to a wire rack and cool.
* Use a serrated knife to cut it into wedges.
Angie’s Pear Frangipane Tart
Choose pears that are firm but ripe as overripe pears will fall apart during the baking
Use a 9-inch tart pan with removable base
CRUST
½ cup (one stick) unsalted butter (room temperature)
¼ cup sugar
1 egg yolk
1 tablespoon heavy cream
1 ½ cups flour
1/8 teaspoon salt
* Cream the butter and sugar until soft and light
* Add the egg yolk and when the mixture is smooth, beat in the cream
* Use a rubber spatula to scrape down the sides of the bowl
* Add the flour and salt
* Mix until the dough forms large moist clumps (you don’t want a ball)
* Turn the clumps onto a floured counter. Shape the dough into a flat disk and wrap it in foil. Refrigerate for 30 minutes.
* On a lightly floured counter, roll the dough into a 10-inch round.
* Lift the pastry onto the rolling pin and lay it on the tart pan. Ease the dough into the pan, pressing it firmly into the edges. Roll the pin over the top of the pan to cut off excess dough. Refrigerate for 30 minutes.
FRANGIPANE
4 tablespoons (1/2 stick) unsalted butter (room temperature)
¼ cup sugar
1 egg
1/3 cup ground almonds
1 tablespoon flour
Pinch of salt
* Cream the butter and sugar until soft and light
* Add the egg and mix well
* Using a rubber spatula, scrape down the sides of the bowl
* Beat in the flour, almonds, and salt
FILLING
4 ripe Bosc pears, peeled, cored and thinly sliced
2 tablespoons apricot jam
1 teaspoon water
* Set the over to 375 degrees
* Use a rubber spatula to spread the frangipane evenly in the pastry.
* Arrange the pear slices, overlapping, pointing the narrow ends towards the center.
* Press the slices lightly into the frangipane.
* Bake for 50-60 minutes. Halfway through baking, rotate the pan front to back.
* The filling will be firm and golden; if the edges brown too quickly while baking, cover the edges with foil.
* Remove the tart from the oven and place on a wire rack. Cool completely.
* In a small sauce pan, combine apricot jam and water.
* Stir over high heat for 1-2 minutes or until jam loosens.
* Use a pastry brush to brush the top of the tart with the glaze.
Angie’s Hot Fudge Sauce
Takes 1-2 minutes to make
*Blend the following:
1 cup of sugar
2 Tablespoons flour
½ cup cocoa
½ teaspoon salt
* Transfer to a saucepan
* Add 1 cup of boiling water and 1 tablespoon butter
* Cook over medium heat stirring constantly until thick; remove from burner
* Add 1 teaspoon vanilla extract
Angie’s Russian Teacake Cookies
1 cup of soft butter
½ cup powdered sugar
2 cups flour
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups of finely chopped walnuts
* Gradually add powdered sugar to butter and cream thoroughly
* Add vanilla
* Add flour, salt, and walnuts
* Blend well and chill for 1-2 hours in the refrigerator
* Shape into 1 inch balls
* Place on a greased cookie sheet
* Bake at 300 degrees for 25-30 minutes
* Roll in powdered sugar once while hot and then again when the cookies are cool
* Makes about 45 cookies
Angie’s Vegetarian Chili
1 cup chopped onion (about 1 medium sized onion)
3 medium carrots, finely chopped
1 teaspoon olive oil
2 cloves of garlic, minced
½ red bell pepper, coarsely chopped
½ green bell pepper, coarsely chopped
½ jalapeno pepper, finely chopped
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1-2 teaspoons chili powder, depending on taste
2 teaspoons ground cumin
½ teaspoon salt
1 28-ounce can tomatoes, crushed and slightly drained
4 tablespoons water
4 ounces low-fat shredded Cheddar cheese
* In a 2-3 quart microwave container, combine onion, carrots, oil, garlic, peppers and cover.
* Cook on high for 6-10 minutes or until vegetables are softened. Stir once or twice.
* Add beans, chili powder, cumin, salt, tomatoes, and water. Mix well, cover and cook on high for 10 minutes.
* Top with cheese.
Table of Conte
nts
Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter 5
Chapter 6
Chapter 7
Chapter 8
Chapter 9
Chapter 10
Chapter 11
Chapter 12
Chapter 13
Chapter 14
Chapter 15
Chapter 16
Chapter 17
Chapter 18
Chapter 19
Chapter 20
Chapter 21
Chapter 22
About the Author
SOME RECIPES FROM THE SWEET DREAMS BAKE SHOP
Angie’s Almond Cake
Angie’s Giant Chocolate Chip Scone
Angie’s Pear Frangipane Tart
Angie’s Hot Fudge Sauce
Angie’s Vegetarian Chili
