Queen of Scots Shortbread - Goldy Schulz

Queen of Scots Shortbread

From "Sticks and Scones" by Diane Mott Davidson

16 T (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
3/4 t vanilla extract
1 1/2 C all purpose flour
1/2 C rice flour (available at health food stores)
or all purpose flour
1/4 t baking powder
1/4 t salt

Preheat oven to 350 degrees F.

In large mixing bowl with electric mixer, beat the butter
until it is very creamy. Add the confectioners' sugar and
beat well, about 5 minutes. Beat in the vanilla.

Sift the flours with the baking powder and salt, then add
them to the butter mixture, beating only until well
combined.

With floured fingers, gently pat the dough into two pans
(8 inch, ungreased). Using the floured tines of a fork,
score the shortbread into eighths. Press the tines around
the edges of each shortbread to resemble fluting, and
prick the shortbread with a decorative design if desired.

Bake for 20 to 25 minutes, or until the edge of the short-
bread is just beginning to brown. Allow to cool 10 minutes
on rack. While the shortbread is still warm, gently cut the
marked off wedges. Using a pointed metal spatula or pie
server, carefully lever out the shortbread wedges and
allow them to cool completely on a rack.

Makes 16 wedge shaped cookies.

911 Chocolate Emergency Cookies - Goldy Schulz

911 Chocolate Emergency Cookies
From "Sticks & Scones" by Diane Mott Davidson

6 oz semisweet chocolate chips
6 oz bittersweet chocolate, broken into large pieces
(recommended brands: Lindt Bittersweet, Godiva Dark)
8 T (1 stick) unsalted butter, softened and divided
1 1/2 C all-purpose flour
1/3 C unsweetened Dutch style cocoa (recommended
brand Hershey's European Style)
1 1/2 t baking powder
1/2 t salt
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 t vanilla extract
Vanilla Icing (recipe follows)

In top of double boiler, melt the chips, chopped chocolate,
and 4 T (1/2 stick) butter. When melted, set aside to cool
briefly.

Sift together the flour, cocoa, baking powder, and salt.
Set aside.

In large mixing bowl, beat the remaining 4 T butter with
the sugars. (Mixture will look like wet sand.) Add eggs and
vanilla. Mix in the slightly cooled chocolate mixture, beating
only until completely combined and no traces of flour appear.

Cover bowl with plastic wrap and refrigerate for 25 minutes,
until the mixture can be easily spooned up with an ice cream
scoop.

Preheat oven to 350 degree F. Butter two cookie sheets.

Using a 4 t ice cream scoop, measure out a dozen cookies
per sheet. Bake one sheet at a time for about 9-11 mins,
just until the cookies have puffed and flatened. Do not
overbake; the cookies will firm up upon cooling. Allow
the cookies to cool 2 minutes on the cookie sheet, then
transfer them to racks and allow to cool completely.

Frost with Vanilla Icing.

Makes 4 dozen.

Vanilla Icing

4 T (1/2 stick) unsalted butter softened
1/3 C whipping cream
3/4 t vanilla extract
2 3/4 cup confectioners' sugar or more if needed

Beat the butter until very creamy. Gradually add the cream,
vanilla, and confectioners' sugar and beat well. If necessary,
add more confectioners' sugar to the icing. It should be fairly
stiff, not soupy. Spread a thick layer of icing on each cookie.

Got-a-Hunch Brunch Rolls - Goldy Schulz

Got-a-Hunch Brunch Rolls
From "Double Shot" by Diane Mott Davidson

1 teaspoon sugar
1/4 cup warm water
1 package active dry yeast
1/4 pound (1 stick) unsalted butter, softened to room temperature
1/2 cup honey
1 tablespoon grated lemon zest, finely minced
1 tablespoon grated orange zest, finely minced
2 teaspoons orange extract
1/2 teaspoon salt
1 tablespoon lemon juice
6 large eggs (3 whole eggs and 3 eggs separated)
1/2 cup milk, warmed to 110°
1 tablespoon vital wheat gluten
5 to 6 cups bread flour
1/2 cup plus 2 tablespoons best-quality bittersweet
orange marmalade

In a large bowl, stir together the sugar, water, and yeast.
Allow to proof for ten minutes.

In another large bowl, beat the butter until creamy, about
5 minutes.
Blend in the honey and beat until thoroughly combined.
Add the zests, extract, salt, and juice.
Beat until well combined. (Mixture will look curdled.)
Refrigerate the egg whites, covered, until you are ready to
bake the rolls.

Add the egg yolks and whole eggs one at a time to the butter
mixture, and beat in thoroughly.

Add the yeast mixture and the milk and beat on low speed
until thoroughly combined. Set aside.

Mix the gluten into the flour. Add the flour mixture one cup
at a time, beating thoroughly after each addition. Switch to a
wooden spoon or dough hook when the dough becomes too
stiff to beat.

When the dough is pliable and only slightly sticky, turn it out
onto a floured surface and knead vigorously for 10 minutes.
(Or knead using the dough hook for 10 min)

Place the dough into a large, oiled bowl, cover with a clean
dish towel, and set it in a warm, draft-free place to rise until
doubled in bulk, 1 to 1 1/2 hours. Punch the dough down,
turn it out onto a board, and allow it to rest for 10 minutes.
Divide it into 24 equal-size pieces. Butter two 12-cup muffin
tins. Keep the rolls you are not working with covered with a
dish towel.

Take each piece of dough, flatten it into a 4-inch circle, and
spread with 1 teaspoon marmalade in the center, leaving
1/2 inch of space around the edge. Carefully roll the dough
into a cylinder, pinch the ends, and pull the ends under to
make a round roll. Carefully place each roll into a muffin cup.

When you have filled all the rolls, cover them with a dish
towel and allow to rise until doubled, about one hour.

Preheat the oven to 350°. Remove the egg whites from the
refrigerator and whisk them until frothy. Using a pastry
brush, paint the top of each roll. You will have egg white left
over. Bake a dozen at a time, until they are puffed and golden
brown, and sound hollow when tapped, about 15 minutes.
Cool on racks.

MAKES 2 DOZEN

Dungeon Bars - Goldy Schulz

Dungeon Bars

From "Catering to Nobody" by Diane Mott Davidson.
1 C unsalted butter
½ C each brown and white sugars
2 eggs
2 t vanilla
1 C flour
1/2 t salt
1/4 t baking soda
1 C each oats and raisins

Preheat oven to 350F.

Cream butter and sugars.
Beat in eggs and vanilla.
Add flour, salt and baking soda.
Stir in oats and raisins.

Spread in greased 13x9 " baking pan.
Bake 30 minutes.
Cool slightly and cut into 32 bars.

Brownie Points - Goldy Schulz

Brownie Points

From Double Shot by Diane Mott Davidson

12 T (one and a half sticks) unsalted butter
6 oz unsweetened chocolate, broken into small pieces
1 T unsweetened alkalinized cocoa (recommended
brand: Hershey's Premium European-Style)
1 1/4 C cake flour (high altitude: add 2 tablespoons)
3/4 t baking powder
1/4 t salt
4 large eggs
2 1/4 C sugar (high altitude: subtract 2 T)
2 t vanilla extract
1 1/2 C chopped pecans, lightly toasted and cooled

Preheat the oven to 325F.
Butter a 13x9" metal (not glass) baking pan.

Melt the butter with the chocolate in the top of a double
boiler (over boiling water), stirring frequently.
When the chocolate has melted, set the mixture aside to cool.

Sift together the cocoa, flour, baking powder and salt.
Sift again and set aside.

Beat the eggs until they are well combined, then gradually
add the sugar, beating constantly. Add the vanilla and the
cooled chocolate mixture, stirring until well combined.

Sift the dry mixture over the egg mixture, and stir this
mixture only until it is completely combined. Spread the
batter in the prepared pan, and sprinkle the nuts on top.

Bake for 25-30 minutes, or until a toothpick inserted in the
center comes out with only a crumb or two adhering to it.
Remove to a rack and cool completely.

Makes 16 large or 32 small brownies.

Stained Glass Sweet Bread - Goldy Schulz

Stained Glass Sweet Bread

From "Sticks and Scones" by Diane Mott Davidson

1 1/2 C dried tart cherries
1/2 C chopped dried pineapple
2 T (1/2 stick) unsalted butter, softened
1 1/2 C sugar
2 eggs
2 C all purpose flour (High altitude : 1 T)
1/2 t baking soda
2 t salt
1 1/2 C Orange juice
In a large bowl pour boiling water to cover cherries and
pineapple. Let stand 15 minutes, drain, pat dry with paper
towels, and set aside.

Butter and flour two 8 1/2 x 4 1/2 inch loaf pans. Set aside.

Cream butter with sugar until well blended. (Mixture will
look like wet sand.) Add eggs and beat well. Sift the dry
ingredients together twice.

Aalternately add the flour mixture to the creamed mixture
and then the orange juice, beginning and ending with the
dry ingredients. Stir in the fruits, blending well. Divide
evenly between pans. Allow to stand for 20 minutes.

While mixture stands preheat oven to 350 degree F.

Bake breads for 45 to 55 minutes until toothpicks inserted
come out clean. Cool the pans 10 minutes, then allow to cool completely on racks.

Makes 2 loaves.

Cranberry Scones

Cranberry Scones
Source: Burt Wolf's Local Flavors, Portland, Maine
Makes 8 scones

Found on Cooking.com
http://www.cooking.com/recipes/static/recipe6011.htm

3 cups all-purpose flour
3/4 cup packed light brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled
3/4 cup dried cranberries
1 cup plus 2 tablespoons whole plain yogurt
2 tablespoons heavy cream
2 tablespoons turbinado or baking sugar

In the bowl of a stand mixer with a paddle attachment,
mix together the flour, sugar, baking powder, baking soda,
and salt. (It is not necessary to pre-sift the dry ingredients.)

Add the butter and on low speed, beat 2 to 3 minutes, or
until the mixture resembles pea-size pieces.

In a small mixing bowl, stir together the cranberries and
yogurt and add them to the bowl of the stand mixer.

Beat on medium-low speed until the mixture is just
combined, about 30 seconds.

Preheat the oven to 350 degrees F. Line a baking sheet with
parchment paper or use a nonstick perforated baking sheet.
To form the scones: Gently knead the mixture, about 5 times,
on a lightly floured surface until smooth. Shape the dough into
a square and roll it out to a 7 x 7-inch square. Using a bench
scraper or a chef’s knife, cut the square into 4 equal squares.
Then cut each square into 2 triangles, making 8 triangles.

Transfer the scones to the baking sheet. Brush them with
heavy cream and sprinkle with sugar.

Bake for 20 to 25 minutes, until a wooden toothpick inserted
in the center of a scone comes out clean. Cool on a rack. Serve
warm or at room temperature.

Recipe courtesy of Baker/Owner Alison Pray,
Standard Baking Company, Portland, Maine

Nutrition Facts Makes 8 scones Facts per Serving
Calories: 403 Fat: 14g
Carbohydrates: 62g Cholesterol: 41mg
Sodium: 112mg Protein: 6g
Fiber: 2g
% Cal. from Fat: 31% % Cal. from Carbs: 62%

Cheese and Chive Scones

Cheese and Chive Scones
Source: Outdoor Entertaining
Makes 12

Found on Cooking.com
http://www.cooking.com/recipes/static/recipe4512.htm


1 1/2 cups self rising flour
1/2 teaspoon salt
1 tablespoon margarine
3/4 cup finely grated Cheddar cheese
2 tablespoons finely snipped chives
3/4 cup milk
Extra milk, for glazing

Preheat oven to 400 degrees F.
Grease and flour a baking sheet.
Sift flour and salt into a bowl.

Rub in the margarine with the fingertips to make fine
crumbs, then add cheese, chives and three-quarters
of the milk to make a soft dough.
Add remaining milk only if needed.

Turn onto a lightly floured surface.
Press out the dough with the fingertips until 3/4 inch thick.
Cut into rounds with a floured biscuit cutter and place on
the baking sheet.

Brush the tops with milk and bake for about 10 minutes,
until well colored and cooked through.

Nutrition Facts Makes 12 Facts per Serving
Calories: 100 Fat: 4g
Carbohydrates: 12g Cholesterol: 9mg
Sodium: 347mg Protein: 4g
Fiber: 0g
% Cal. from Fat: 36% % Cal. from Carbs: 48%

Castle Scones - Goldy Schulz

1/4 C currents
2 C all-purpose flour
2T Sugar
1 T baking powder
1/2 t salt
4T well chilled unsalted butter, cut in 4 pieces
1 large egg
1/4 C whipping cream
1/2 C milk
2 t sugar (optional)
butter, whipped cream, jams, curds, and marmalades

In a medium bowl pour boiling water to cover currants.
Let stand 10 minutes.
Drain, pat dry and set aside.

Preheat oven to 400 degrees F.

Mix flour, sugar, baking powder, and salt in food processor
using steel blade. With the motor running add butter and
process until it looks like corn meal.

In seperate bowl beat egg slightly with cream and milk.
With the motor still running, pour the egg mixture in a
thin stream into the flour mixture just until dough holds
together in a ball. Fold in currents.

On a floured surface, lightly pat the dough into 2 inch
circles each about 7 inches in diameter. Cut each circle
into 6 even pieces. Place the scones on a buttered baking
sheet 2 inches apart. Sprinkle with sugar if desired.

Bake 15 minutes or until puffed, golden, and cooked
through. Serve with butter, whipped cream, jams, curds,
and marmalades.

Makes 12 scones.

From "Sticks and Scones" by Diane Mott Davidson