KRANSEKAKE COOKIE TREE

KRANSEKAKE STYLE X'MAS COOKIE TREE

KRANSEKAKE STYLE X'MAS COOKIE TREE

Ingredients

KRANSKEKAKE IS A NORWEGIAN COOKIE MADE FROM MARZIPAN RINGS. THE WORD KAKER IS USED TO DESCRIBE NOT JUST CAKES BUT A DISH THAT IS SWEET AND BAKED IN NORWEGIAN. IT IS ALSO CALLED KRANSEKAGE IN DANISH AND IS MADE FOR CHRISTMAS AND ON SPECIAL OCCASIONS LIKE WEDDINGS. A TRADITIONAL NORWEGIAN WEDDING KRANSEKAKE HAS18 LAYERS. THIS IS A VERSION MADE FROM COOKIE DOUGH.

THIS IS A CLASSIC SUGAR DOUGH RECIPE. YOU CAN USE IT TO MAKE ALL KINDS OF COOKIES IN DIFFERENT SHAPES.

DOUGH FOR AN 18 LAYERED KRANSEKAKE STYLE COOKIE TREE (MAKE HALF FOR 9)

6.5 cups sifted all-purpose flour plus more for rolling

5 teaspoons baking powder

1/4 teaspoon salt

12. (3 sticks unsalted butter (softened)

3 teaspoons vanilla extract

3 cups fine white sugar or powdered your kitchen sugar in a grinder

4 eggs, whisked lightly

2 tablespoon cold milk

TO ASSEMBLE

EDIBLE GLUE AND BRUSH

DRAGEES, GLITTER IN GREEN,WHITE, SILVER,CHRISTMAS RED

500 GRAMS MARZIPAN OR FONDANT IN SIMILAR COLORS

2 CUPS ROYAL ICING IN BASIC WHITE. YOU CAN ADD FOOD COLOR TO THIS FOR YOUR CHOICE OF COLOR SCHEME

8 GRADUATED STAR SET, LARGEST IS APPROX 8-9 INCHES WIDE AND THE SMALLEST 1.25 INCHES

Instructions

Stir the flour, baking powder together. Reserve. Beat the butter and sugar until fluffy. Add milk and beaten eggs with vanilla and whisk until incorporated. Stir in a cup of flour at a time until a soft dough form. This dough will be sticky but will firm up once refrigerated.

Turn into a clean and dry plastic bag or an airtight box and refrigerate 3 hours or overnight.

Preheat oven to 375F. Cut parchment papers to fit 2-3 cookie trays.

Sprinkle a clean surface area with flour.

You will require several cups of extra flour as you roll the cookies particularly if you are working in a hot and humid climate.

when the dough has softened slightly cut the dough into 3 equal pieces. Keep dough covered while working with each piece. Roll the dough to form a smooth ball. Use only as much flour as required. Excess addition of flour to the dough with make the cookies hard.

Once the dough is easy to handle place it on the cut parchment paper and roll it to the size and thickness desired. Start rolling from the center outwards in smooth motions until the dough is 1/5 inch thick.

Use the cutter desired, cut the shapes you like and pull away the cutter and the leftover dough. Start with the largest cookie cutter and work yourself up to the smallest. Cut a few extra cookies if you have dough. Sometimes they break while taking them off the cookie sheet so it’s úseful to have extras. Roll the leftover dough again and repeat until you have all the cookies you need.

Lay the cookies on the parchment, Bake till golden. Bake long for a crisper cookie.

Cool completely before icing. Refrigerate in air tight boxes in hot and humid weather.

TO ASSEMBLE

If using marzipan or fondant roll out the pieces and cut using the same size cookie cutter you plan to decorate. Apply edible glue to the cookie and lay the cut fondant or marzipan over it and press down very gently. Move on to the next layer and repeat with alternating colors or any color scheme you like.

Place some edible glue on the base cookie over the fondant or royal icing especially in the center where the next cookie with sit. Place the smaller star over the larger one so that the corners of the stars donot overlap. Repeat with all remaining layers until you get to the smallest star.

Apply edible glue to the tips and corners of all the stars and sprinkle on glitter, dragees or any kind of sugar sprinkles you like. Alternatively icing the tips with a design of your choice. Cool completely.

These make wonderful Xmas gifts.

http://www.taradeshpande.in/kransekake-cookie-tree/

GINGERBREAD CAKE ADAPTED FROM ELIZA ACTONS MODERN COOKERY 1864 EDITION

GINGERBREAD CAKE ADAPTED FROM ELIZA ACTONS MODERN COOKERY 1864 EDITION

GINGERBREAD CAKE ADAPTED FROM ELIZA ACTONS MODERN COOKERY 1864 EDITION

Ingredients

4 EGGS LIGHTLY BEATEN

1.25 CUPS TREACLE

170 GRAMS DEMERARA SUGAR

170 GRAMS JUST MELTED BUTTER, COOLED

1.25 TEASPOONS LEMON OR LIME ZEST

3.5 CUPS MAIDA OR ALL PURPOSE FLOUR SIFTED WITH

1.5 TEASPOONS FRESHLY GRATED GINGER

1/2 TSP DRIED POWDERED GINGER

1/2 TSP POWDERED NUTMEG

1/2 TEASPOON POWDERED ALLSPICE

1/4 TSP SALT

FOR LEAVENING-

1 TEASPOON BAKING SODA

1/2 CUP OF BOILING WATER

1 TBSP DARK RUM (OPTIONAL)

CREAM CHEESE AND LEMON FROSTING (OPTIONAL)

APPROX 500 GRAMS CREAM CHEESE

1 CUP ICING SUGAR PLUS MORE FOR DUSTING

2 TBSP BUTTER SOFTENED

1/4 TEASPOON LEMON OIL

1 TEASPOON LEMON OR LIME ZEST

1/2 TEASPOON VANILLA EXTRACT

GARNISH

2/3 CUP CANDIED LEMON SLICES OR PIECES

Instructions

PREHEAT MIDDLE RACK OVEN TO 350F.

GREASE A 4-4.5 INCH DEEP 9 INCH ROUND CAKE TIN AND LINE WITH PARCHMENT. OTHERWISE USE TWO 9 INCH CAKE TINS AND DIVIDE THE BATTER FOR TWO LAYERS.

WHISK THE BUTTER SUGAR AND TREACLE TOGETHER UNTIL SMOOTH AND WELL INCORPORATED. ADD THE EGGS AND WHISK AGAIN. ADD THE LIME ZEST AND WHISK.

ADD THE FLOUR MIXTURE CUP BY CUP AND WHISK UNTIL SMOOTH.

STIR THE BAKING SODA INTO THE BOILING HOT WATER UNTIL IT BUBBLES.

ADD ONE TABLESPOON OF WATER AT A TIME TO THE BATTER AND WHISK WELL. ADD RUM IF DESIRED.

POUR INTO THE CAKE TIN AND BAKE UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.

COOL CAKE COMPLETELY AND THEN UNMOLD. FROST. KEEP COVERED AND REFRIGERATED IN A HOT CLIMATE.

FOR THE FROSTING

WHISK TOGETHER ALL THE INGREDIENTS UNTIL FLUFFY. SLICE THE CAKE IN HALF HORIZONTALLY AND FROST THE BOTTOM LAYER OF THE CAKE. COVER WITH THE SECOND LAYER OF CAKE AND FROST THE TOP OF THIS LAYER. DECORATE WITH CANDIED LEMON AND DUST WITH ICING SUGAR

http://www.taradeshpande.in/gingerbread-cake-adapted-from-eliza-actons-modern-cookery-1864-edition/

MARMALADE CAKE

MARMALADE CAKE

MARMALADE CAKE

Ingredients

This golden, luscious Marmalade cake pictured here, is full of candied orange and a hint of cognac, is often over looked during the festive season and it’s such a pity because it’s so easy to make, doesn’t need steeping and is packed with fruity flavour. It’s a lighter option to the dense fruitcakes available in shops during the X'mas season. I recommend you use a good quality thin cut marmalade where atleast 20% of the preserve is rind. Otherwise add finely sliced candied orange rind to the cake batter. This cake is so good I hope you will consider it a keeper on your ‘tea time treats to bake’ list. When you have a slice or two left, toast one and slather it with butter. It’s to die for.

FOR A STANDARD 9 INCH LOAF

2 CUPS REFINED FLOUR OR MAIDA SIFTED WITH

1 TSP BAKING SODA AND 1 TSP POWDERED NUTMEG

1 TSP VANILLA

1 TEASPOON LIME ZEST

1.5 TABLESPOONS COGNAC OR BRANDY

1/2 CUP GOLDEN HONEY

1 CUP THIN CUT GOOD QUALITY MARMALADE WITH 20% RIND OR ADD 1/4 CUP CANDIED SLICED ORANGE RIND TO THE BATTER

2 EGGS AT ROOM TEMPERATURE LIGHTY BEATEN

Instructions

GREASE A 9 INCH LOAF PAN AND PREHEAT OVEN TO 350F. PREPARE THE BOTTOM RACK.

BEAT THE BUTTER AND HONEY IN A STAND MIXER ON MEDIUM SPEED. ADD THE LIME ZEST AND VANILLA AND BEAT UNTIL FLUFFY.

ADD THE EGGS ONE BY ONE AND BEAT UNTIL SMOOTH (BATTER WILL APPEAR CURDLED).

ADD THE MARMALADE AND BEAT AGAIN. ADD THE FLOUR MIXTURE A CUP AT A TIME UNTIL THE BATTER IS WELL INCORPORATED. ADD THE COGNAC AND BEAT UNTIL WELL INCORPORATED.

POUR INTO GREASED CAKE PAN AND BAKE ON THE LOWER RACK FOR 25 MINUTES.

THEN MOVE TO THE CENTER RACK IN THE OVEN AND BAKE UNTIL A TOOTHPICK COMES OUT CLEAN.

COOL COMPLETELY BEFORE YOU UNMOLD THE CAKE.

http://www.taradeshpande.in/marmalade-cake/

VEGAN ZUCCHINI LATKES

VEGAN ZUCCHINI LATKES

VEGAN ZUCCHINI LATKES

Ingredients

These latkes are vegan and gluten free. They are also Jain. Latkes a Jewish specialty are made during Hanukkah- the Festival of Lights. Shredded potatoes, flour and eggs are mixed together to make a misshapen crispy pancake that is served with sour cream and apple sauce.

These latkes use chick pea flour and rice flour to produce a really crispy mini pancake that is less oilier than the traditional latke. They make wonderful passed hors d'oeuvres.Garnish them with a variety of toppings such as smoked salmon, caviar, vegan apple chutney, strained yogurt, sour cream even salsa.

It should be shredded thick and the length should resemble matchsticks. Shredding them to thin causes the zucchini to leak water.

I use a julienning tool and then I cut them into smaller lengths with a scissor.

Makes 12 2.5 inch pancakes

300 grams zucchini julienned

1/2 teaspoon finely sliced Indian green chillies (optional)

2 tbsp chick pea flour plus more

4 tbsp rice flour plus more

1 teaspoon salt

vegetable oil for frying

non stick pan

Garnish

Strained vegan sour cream or vegan yogurt or regular sour cream

finely chopped curly parsley

apple sauce or chutney for a vegan latke

Instructions

In a dry non stick pan saute the rice flour and gram flour separately on a medium flame about 2 minutes. Cool completely and set aside in 2 separate bowls.

Cut the julienned zucchini into smaller pieces- about matchstick length.

Stir in the green chillies and all the chickpea and half the rice flour. Mix manually. Allow the flours to absorb all the liquid from the zucchini. Let sit 1 minute.

Once you have a dryish mixture add a tablespoon of water and mix again. Slowly add the remaining flour teaspoon by teaspoon until you have a mixture you can form into small loosely held together cakes. The mixture should not drip.

Add only as much rice flour as required to hold the zucchini together. Reserve any excess for a different recipe.

Heat 1.5 inches of oil on medium heat in a non stick frying pan until very hot but not smoking. Drop a small piece of the batter to test the oil. If it sizzles and rises to the top the oil is ready.

Form the zucchini mixture into small pancakes on the base of your hand and slide them into the hot oil about 4-5 at a time. Cook until both side are golden brown.

Drain with a slotted spoon and then place onto paper towels. Turn over so that both sides are well drained.

Let cool 5 minutes. Garnish with a topping of your choice. I used strained yogurt and parsley.

http://www.taradeshpande.in/vegan-zucchini-latkes/
RAISED AMERICAN DOUGHNUTS

RAISED AMERICAN DOUGHNUTS

RAISED AMERICAN DOUGHNUTS

RAISED AMERICAN DOUGHNUTS

RAISED AMERICAN DOUGHNUTS

Ingredients

THIS IS A BASIC RECIPE FOR RAISED OR LEAVENED DOUGHNUTS.

For 25 2 inch round doughnuts with a hole

In humid weather this liquid measure works perfectly. If you are working in dry weather you could consider increasing the milk content by 2 tablespoons.

4 cups Maida or all purpose flour plus one cup for rolling and dusting

1 cup lukewarm whole milk

1/4 cup lukewarm water

1.25 teaspoons active dry yeast (I used Bluebird)

1/2 teaspoon granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

8 tablespoons melted butter

3 egg yolks

1/4 cup sugar powdered finely

For cinnamon sugar dust sift together

2 tablespoons powdered cinnamon

2 cups confectioners sugar

For Chocolate glazed donuts

In a saucepan melt together on a low flame until you have a smooth thick syrup-

1 cup good quality regular cocoa

1.5 cups corn syrup (light)

1/2 stick butter melted

Instructions

Add the yeast and a half teaspoon of granulated sugar to the luke warm water. Let it sit 10-12 minutes until it begins to get bubbly.

Whisk together egg yolks, milk, sugar, vanilla and salt and reserve. You can do this manually or with a stand or hand mixer.

Stir in the yeast mixture. Then cup by cup add the flour and mix until thoroughly incorporated. This should take you 5-6 minutes by hand and 3-4 minutes if using an electric whisk.

Remove sticky dough to an over sized bowl and cover with a clean, damp cloth.

Let is rest 1 hour. If weather is very hot reduce this to 50 minutes.

The dough should increase in size, not quite double but the rise should be visible.

Dust a clean surface lightly with flour. Do not use too much flour- they toughen the doughnuts when fried.

Cut the dough into 4 portions. Keep 3 portions covered and roll the other one out until 1/2 inch thick in the shape of a square or circle. Using a doughnut cutter or a two inch round cookie cutter and a smaller 1/2 inch round cut about 4 doughnuts. Dip the cutter in maida or refined flour. This helps to get the dough off it more easily.

Use the centers again by rolling them into a smaller circle and cut out 1-2 more doughnuts.

Lay doughnuts on a tray and cover with a lightly damp and clean cloth.

Repeat this for all the dough.

Let rest covered for 35 minutes. If weather is very hot reduce this to 20 minutes.

Heat oil in a kadai or wok to 380F or until a small piece of dough sizzles and rises to the top.

Fry 4-6 doughnuts at a time until light golden brown.

Drain them using a slotted spoon and place them in a large colander or sieve over old newspapers.

To glaze them with chocolate syrup lay the slightly cooled doughnuts down on a large plate and trickle the syrup over the top of each doughnut using a spoon.

To dust them with cinnamon and sugar dunk both sides generously in a tray or pan of the cinnamon sugar when still slightly warm.

http://www.taradeshpande.in/raised-american-doughnuts/
JELLY DOUGHNUTS

JELLY DOUGHNUTS SOUFGANIYOT OR SUFGANIYAH

JELLY DOUGHNUTS OR SOUFGANIYOT

JELLY DOUGHNUTS OR SOUFGANIYOT

Ingredients

A WONDERFUL TREAT FOR A SPECIAL OCCASION LIKE HANUKKAH OR WHENEVER YOU CRAVE DOUGHNUTS! IF YOU DON''T HAVE A FILLING NOZZLE USE AN ICING TIP SUCH AS #PLAIN #3. USE A THICK JAM OR JELLY WITH LOW WATER CONTENT AND NO SEEDS OR FRUIT PIECES.

1 RECIPE RAISED AMERICAN DOUGHNUTS (ABOUT 20 DOUGHNUTS WITHOUT A HOLE)

http://www.taradeshpande.in/raised-american-doughnuts/

1/2 CUP POWDERED OR CONFECTIONERS SUGAR FILLED INTO A PIPING BAG WITH A SMALL NOZZLE OR FILLING TIP SUCH AS ATECO #230 OR PME #232 OR

1.5 CUPS SMOOTH THICK JAM IN A FLAVOR OF YOUR CHOICE (USE A JELLY WITHOUT PIECES OF WHOLE FRUIT)

PIPING BAG

Instructions

ROLL AND CUT THESE DOUGHNUTS AS PER THE LEAVENED DOUGHNUTS RECIPE. BUT USE A ROUND CUTTER WITHOUT A HOLE INSTEAD. FRY THE ROUND DOUGHNUTS AS PER THE AMERICAN DOUGHNUT RECIPE.

WHEN THE DRAINED DOUGHNUTS HAVE COOLED ABOUT 10 MINUTES CUT A SMALL SLIT ON ANY ONE SIDE OF THE ROUND DOUGHNUT, NO MORE THAN ONE AND A QUARTER INCHES LONG. SQUEEZE IN THE JELLY WITH THE PIPING BAG OR. DUST WITH CONFECTIONER'S POWDERED SUGAR. KEEP REFRIGERATED IN A HUMID CLIMATE.

http://www.taradeshpande.in/jelly-doughnuts/