Vermont Sharp Cheddar, Apricot, Candied Ginger CORNBREAD Muffins Recipe from Victoria Love
Watch Chef Victoria Love demonstrate how to make Vermont Sharp Cheddar, Apricot, Candied Ginger CORNBREAD Muffins.
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Chef Victoria Love’s
Vermont Sharp Cheddar, Apricot
& Candied Ginger Cornbread Muffins
12.75 oz All-Purpose Flour
5 oz Yellow Cornmeal
2 Tablespoons Baking Powder
1 teaspoons Salt
½ teaspoon Ground Ginger
4 oz Unsalted Butter melted and cooled
1/2 cup Canola Oil
3 Eggs, large
8 oz Light Brown Sugar
1 1/2 cups Buttermilk
10 oz Dried Apricots, small dice
1 Tablespoon Candied Ginger, finely minced
4 oz White Sharp Vermont Cheddar, grated
1.In a plastic measuring cup, melt the butter in the microwave for 30 second bursts. Set aside.
2. If not moist, put dried apricots in a plastic measuring cup, cover with cold water, microwave for 2 minutes, using a sieve drain off the water. Set aside.
3. In a large bowl with a whisk, stir together the butter, eggs, sugar, Candied Ginger and buttermilk, add the cornmeal and let sit for at least 5 minutes. minutes.
5. In a large bowl, stir together the flour, baking powder, ground ginger and salt with a spatula, stir in the cornmeal mixture. Gently fold in the apricots and cheddar.
6. Using an ice cream scoop distribute the batter among 24 1/2 cup muffin tins lined with muffin papers. Bake for 15-20 minutes at 375 degrees until golden. Allow them to cool in the pans on a rack for 10 minutes, then unmold them.
Ginger Apricot Scones
Stephanie bakes scrumptious ginger apricot scones.
On this episode, Stephanie bakes scrumptious ginger apricot scones. A multitude of flavors, along with their buttery texture, make these the most delicious scones you’ve ever tasted. Make sure to stick around to learn how to make and apply your own vanilla flavored icing as that perfect topping.
Ingredients and printable recipe card at our website:
How to bake a sublime Ginger Biscuit | Paul Hollywood's Easy Bakes
This week Paul is Baking Ginger Biscuits. Crisp and crunchy with a hint of warming spice, you can’t beat a ginger biscuit. A perfect biscuit for dunking into a cuppa!
Makes 18
225g plain flour
2 tsp ground ginger
½ tsp bicarbonate of soda
100g golden caster sugar
100g butter, softened
100g golden syrup
Mix the flour and sugar together. Add the butter and rub it until it resembles breadcrumbs. Add the syrup, ginger and bi carb. Using a hand-held electric whisk or wooden spoon mix to form a smooth dough. Wrap the dough in cling film or baking paper and chill for 30 minutes to firm up. Heat your oven to 190°C/Fan 170°C/Gas 5. Line two baking trays with baking paper. Break off small pieces of dough, each about 30g, and roll into balls. Place on the prepared baking sheets, allowing enough room for the biscuits to spread. Bake for 10–12 minutes until they are golden with a cracked surface. Leave the biscuits to cool on the tray for a few minutes until firm, then transfer to a wire rack to cool completely.
#PaulHollywood #EasyBakes #GingerBiscuits
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Dessert: FRUIT PIE RECIPE - How to make Apricot Tart
I hope you like this video!! Fruit PIE, How to bake apricot tart,Tea Cake Recipe | Bon Appetit every one!
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Apricot Raspberry Galette
Bakery vs Homemade MATCHA MOCHI CAKE: Make this Apricot Raspberry Galette!
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Galettes are rustic free-form pies that are not only easy to make, but they’re absolutely beautiful too! Today I’m combining Apricots - which by the way is my favorite summer fruit, with raspberries and some other interesting spices to make this a totally unique dessert!
Apricot Raspberry Galette Recipe:
2 cups of all purpose flour
½ tsp of granulated sugar
¼ tsp of kosher salt
1 ½ cups of very cold butter cut into small chunks
3 tbsp of ice cold water
2 pounds of apricots
1 pint of fresh raspberries
3 tbsp of brown sugar
¼ tsp of ground ginger
1 tsp of almond extract
½ tsp of vanilla extract
flour for dusting
1 egg
1 tbsp of cream or milk
almond slices
raw sugar
vanilla ice cream
First I’m going to start by making my pie dough. In a food processor I’m combining 2 cups of all purpose flour, ½ tsp of granulated sugar, and ¼ tsp of kosher salt. I’ll pulse it until the mixture comes together. Next I’m adding in 1 ½ cups of very cold butter that I’ve cut into small chunks. The cold butter is really important because you don’t want it to melt into the dough. I’ll tell you more about it later, but now I’ll continue pulsing again until I get small random pieces, like this. If you don’t have a food processor a cheese grater is a wonderful tool for this step. Just make sure that you’re using frozen butter.
Finally I’m adding in 3 tbsp of ice cold water to bring everything together. I’ll mix everything together until it forms into a dough ball. Then I’ll pour it onto my working surface that I’ve lined with plastic wrap. See the small specks of butter in there? Those small specks of butter create air pockets when you bake it, making the dough super light and flaky. If you were to use room temperature butter it would just melt into the dough creating almost like a shortbread cookie instead of a pie crust. Now I’ll chill my dough for about 30 minutes while I work on my fruit filling.
I’m starting with about 2 pounds of apricots where I’ll pit and slice and place them into a bowl. Next I’ll add in a pint of fresh raspberries, 3 tbsp of brown sugar, ¼ tsp of ground ginger, 1 tsp of almond extract, and ½ tsp of vanilla extract to amp up the flavor. The mix of these spices pair so well with apricots and it really brings out the flavor of the fruit! I’ll just mix it well then set it aside.
Now that my dough has chilled for a bit I’m going to dust my working surface and cut the dough into quarters. I’ll roll out the small pieces of dough into somewhat of a circular shape. It doesn’t have to be perfect because I want it to look rustic and free form. Then i’ll scoop about ½ cup of the fruit mixture onto the dough and I’ll arrange it into a pretty pattern. Now I’ll sprinkle on a little bit of almond slices, and fold the dough over half of the fruit, leaving the center opening so you can see all the pretty fruits! I’ll repeat the process until I use everything up, and then i’ll make an egg wash. I’ll just crack an egg, pour in about 1 tbsp of cream or milk, and mix it well. Now I’ll brush the mixture onto my dough and sprinkle it with some raw sugar. This egg wash will give the dough a beautiful golden color when it bakes!
I’ll transfer the galettes onto a baking sheet lined with parchment paper and I’ll bake them at 375ºF for 30-35 minutes until the dough is golden brown and the fruit is bubbling.
Ta da! It’s finally done. I’ll let it cool for about 10 minutes before serving. The almond extract and ginger smell so good. This Apricot Raspberry Galette is best served with a big scoop of vanilla ice cream. Mmm I love how the ice cream just melts onto the fruit giving it a creamy, fruity, yummy bite! The apricots are nice and tart and I can really taste the almond extract in here.
I like to make these galettes single serving size because who wants to share when they’re this good? Thanks for watching and don’t forget to subscribe to my youtube channel for more delicious recipes. I’ll see you guys next time! Byeee!
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Apricot Galette
Apricot Galette
Serves 8
This works with any stone fruit (peaches, nectarines, plums), apples, and pears. If using peaches and nectarines, reduce the sugar slightly. You can also add some berries. Good combinations are:
-apricots and cherries
-peaches and blueberries or raspberries
Pie Dough:
========
Makes 2 disks of dough. Save the second disk for some other use.
212g unbleached all-purpose flour (for the food processor)
2 tsp Diamond Crystal Kosher salt (or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale)
26g (2 Tbsp) granulated sugar
284g (2.5 sticks) cold unsalted butter sliced 1/4 inch (1/2 cm) thick, and chilled for 15 min
142g unbleached all-purpose flour (in a large bowl)
57g cold water
57g cold vodka
Process 212g of flour, salt and sugar in a food processor for 15 seconds. Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses. Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds). Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands until you get a lumpy dough (it will be crumbly). Remove half from the bowl. Form the first half into a disk and wrap tightly in plastic, repeat with the second half. Refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using.
A detailed video on this dough using a food processor:
A detailed video on this dough by hand (this also works in a mixer with a paddle attachment):
Filling:
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840g (1.85 Lb) apricots
Pinch of cinnamon or to taste
1/2 tsp vanilla extract or paste
75g (1/3 cup) granulated sugar
Squirt of lemon (1/2 tsp - 2 tsp depending on how sour your fruit is)
Half and pit the apricots. Cut into wedges. Mix with all the other ingredients in a medium pot and let sit (don’t cook!) for 45 min and up to 2 hours.
Assembly:
========
2 Tbsp sugar, divided
1 Tbsp melted butter
1 Tbsp apricot preserves (optional)
Roll out 1 disk of pie dough as shown in the video. Place on a parchment covered baking sheet and chill in the fridge for 20 min while preheating the oven to 400F (205C). If the dough is too stiff after chilling, let it warm up until pliable, about 5 min. Sprinkle the dough with 1 Tbsp sugar leaving a 2 inch (5cm) border. Set a strainer over a bowl. Drain the fruit, reserving the juice. Pour the juice back into the pot. Place the fruit in the middle of the dough and fold the dough around it pinching the folds as shown in the video. Brush the dough and the fruit with 1 Tbsp melted butter (you might not need all of it) and sprinkle the dough and the fruit with 1 Tbsp sugar.
Baking:
Bake in the bottom third of the oven for 20 min. Put the pot with the juice over high heat and boil until syrupy. Add 1 Tbsp apricot preserve (optional) and stir until dissolved. Boiling until very sticky (don’t touch or taste!) Cover the fruit with the glaze and move to the upper third of the oven. Bake until the fruit and the dough are nicely browned, 15-20 min. Cool at least 30 min and serve. Can be cooled to room temp and served later in the day. Can be rewarmed at 350F for 10 min. Don’t refrigerate. Serve the day you make it.
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