Recipe by Jenna Barnard BEET PUREE 3 fresh beets (don’t use pre-packaged) about 1 1/2 pounds 1 tablespoon fresh lemon juice RED VELVET CAKE 1/2 cup whole milk 1 1/2 tablespoons apple cider vinegar 2 1/4 cups all-purpose flour, spooned and leveled 1/4 cup cornstarch 3 tablespoons unsweetened 100% cocoa powder such as […]
Posts with the Dessert tag
Jane’s Kitchen: Fruit Strudel Bites
From: Bon Appetit, November 1988 DOUGH 2 1/2 cups unbleached flour 1 cup (2 sticks) chilled, unsalted butter, cut in pieces 1 cup sour cream FILLING 1 1/2 cups sugar 1 tablespoon cinnamon 4 (heaping) tablespoons each of apricot and cherry preserves 3/4 cup (3 oz) pecans, chopped 3/4 cup (3 oz) shredded […]
Jane’s Kitchen: Tahini and Halvah Brownies
Servings: 12 1 20 ounce Ghirardelli brownie mix, any variety 6 ounces halvah, any flavor, divided 1/4 cup 100% tahini Preheat oven to 350°F. Line a 9×13-inch casserole with parchment paper. Prepare brownie mix batter according to package directions. Break up large chunks of halva and place them on the bottom of prepared […]
Jane’s Kitchen: Mazurkas
COOKIE 2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 cup unsalted butter, soft but cool 1 cup sugar 1 large egg 1 1/2 teaspoons vanilla extract FRUIT 1 1/3 tablespoons cornstarch 1 1/3 tablespoons sugar 1 cup orange juice 1/2 cup dried apricots, coarsely chopped 1/2 cup dried dates, […]
Jane’s Kitchen: Persimmon Caprese Salad
Servings: 4 Salad: 1 ripe Fuyu persimmon, sliced in crescents 1 8 ounce package of sliced fresh mozzarella (BelGiosa) 1/2 cup fresh blueberries 1/2 cup torn fresh basil leaves Citrus Honey Dressing: 1/2 cup fresh orange juice 2 tablespoons lemon juice 2 tablespoons white balsamic vinegar (best) or white wine vinegar 1/4 cup […]