National Tea Month

January is National Tea Month

Quick Butter Croissants

 

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
3/4 cup evaporated milk
1 1/2 teaspoons salt
1/3 cup white sugar
1 egg
5 cups all-purpose flour, divided
1/4 cup butter, melted
1 cup butter, chilled and diced
1 egg, beaten

Directions

1.  In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.

2.  In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.

3.  Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.

4.  Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.

5.  Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours.

Meanwhile, preheat oven to 325 degrees F (165 degrees C). 

6.  Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

Tea Mail (Jan 26)

 

Cinnamon Peanut Brittle

 

Ingredients

1 cup sugar
1/2 cup light corn syrup
2 cups salted peanuts
1 teaspoon butter
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions

1.  In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon.

2.  Microwave, uncovered, on high until mixture turns a light amber color (mixture will be very hot), 20-30 seconds. Quickly stir in baking soda and vanilla until light and foamy.

3.  Immediately pour onto a greased baking sheet and spread with a metal spatula. Refrigerate until firm, about 20 minutes; break into small pieces. Store in an airtight container.

Oatmeal Chocolate Chip Peanut Butter Bars

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4  cup quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

ICING

1/2 cup confectioners' sugar
2 tablespoons creamy peanut butter
2 tablespoons milk

Directions

1.  In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips.

2.  Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack for 10 minutes.

3.  Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars.

White Chip Cranberry Blondies

 

Ingredients

2 large eggs, room temperature
1/4 cup canola oil
1/4 cup unsweetened applesauce
1-1/2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
2/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup dried cranberries, divided
1/2 cup white baking chips
1/2 cup chopped pecans

Directions

1. In a large bowl, beat the eggs, oil, applesauce and vanilla. Combine the flour, brown sugar, baking powder and salt; stir into egg mixture until blended. Stir in 1/2 cup cranberries (batter will be thick).

2. Spread into a 13x9-in. baking pan coated with cooking spray. Top with chips, pecans and remaining cranberries; gently press toppings down.

3. Bake at 350° until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool on a wire rack. Cut into bars.

Marbled Almond Roca

 

Ingredients 

1/2 cup slivered almonds
1 cup butter, cubed
1 cup sugar
3 tablespoons boiling water
2 tablespoons light corn syrup
1/2 cup semisweet chocolate chips
1/2 cup white baking chips

Directions 

1.  Sprinkle almonds on a greased 15x10x1-in. baking pan. Bake at 300° for 15 minutes or until toasted and golden brown; remove from the oven and set aside.

2.  In a large saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup.
Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300° (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.

Note: I recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Fig Newton-ish Cookies

Ingredients

Cookie Dough

3/4 cup whole wheat flour
1/2 cup finely ground walnuts
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup unsalted butter, softened
3 tablespoons brown sugar
2 tablespoons honey
1 large egg
1/4 teaspoon grated orange zest
1 teaspoon vanilla extract

Fig Filling

1 cup dried figs
1/2 cup water
4 tablespoons honey, or to taste
1 orange, juiced
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1 pinch salt

Directions

1.  Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl.

2.  Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky.

3.  Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight.

4.  Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes.

5.  Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use.

6.  Preheat the oven to 350 degrees F (175 degrees C).

7.  Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long.

8.  Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long.

9.  Gently roll the log over so it's seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips.

10. Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet.

11. Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes.

12. Store cooled cookies in an airtight container until softened, 8 hours to overnight.

Tea Mail (Jan 12)

 

Jumbo Brownie Cookies

 

Ingredients 

2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
1/2 cup unsalted butter, cubed
4 large eggs, room temperature
1-1/2 cups sugar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder, optional
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (11-1/2 ounces) semisweet chocolate chunks

Directions 

Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.

In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes.

Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.
Note: This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product.

Chocolate Chunk Shortbread

 

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 cup all-purpose flour
1/2 cup cornstarch
3 ounces semisweet chocolate, coarsely chopped
Additional confectioners' sugar

Directions

1. Cream butter and sugar in a large bowl until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in chocolate.

2. Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar.

3. Bake at 300° for 25-30 minutes or until edges are lightly browned. Remove to wire racks to cool.

Southwestern Spaghetti

 

Ingredients

3/4 pound lean ground beef (90% lean)
2-1/4 cups water
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 package (7 ounces) thin spaghetti, broken into thirds
6 small zucchini (about 1 pound), cut into chunks
1/2 cup shredded cheddar cheese

Directions 

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil.

2. Boil for 6 minutes.

3. Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.

Lemon Cream Puffs

Ingredients

1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs

LEMON FILLING

1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons butter, cubed
¾ cup milk and ¼ melted butter thoroughly mixed
2 teaspoons sugar
Confectioners' sugar

Directions

1.  Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.

2.  Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.

3.  For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set.

4.  In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Jan Tea Book Releases

The Perfect Afternoon Tea Recipe Book: More Than 150 Classic Recipes For Every Kind Of Traditional Teatime Treat