The Martha Stewart Living Cookbook (116 page)

4.
Cut the rectangle in half lengthwise. Spread ¼ cup jam down half of each length, leaving a ½-inch border. Fold the dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with the remaining chilled dough and jam.

5.
Cut crosswise into 1½-inch-wide bars, but do not separate them until after baking. Bake until golden brown, about 20 minutes. Let cool on the sheet on a wire rack. The bars can be stored in an airtight container at room temperature for up to 3 days.

pumpkinseed crackle

MAKES ABOUT 1½ POUNDS

The crackle can be stored in an airtight container at room temperature up to 1 month.

2 cups hulled pumpkinseeds

½ teaspoon vegetable oil

1 teaspoon salt

2 cups sugar

1 cup dark corn syrup

1½ tablespoons unsalted butter, plus more for the baking sheet

1.
Toss the pumpkinseeds with the oil in a large bowl; transfer to a large, heavy-bottomed skillet. Toast over medium heat, stirring constantly, until the seeds crackle and turn pale golden, about 10 minutes; remove from heat, and stir in the salt. Transfer to a baking sheet to cool.

2.
Stir together the sugar, 1
¹
/
₃
cups water, and the corn syrup in a large, heavy saucepan over medium heat. Cook, stirring, until the sugar is dissolved, about 3 minutes. Raise heat to high; don’t stir, but occasionally wash down the sides of the pan with a pastry brush dipped in cold water to prevent crystals from forming. Cook until the mixture registers 260°F (hard-ball stage) on a candy thermometer, 10 to 15 minutes. Meanwhile, butter an 11 × 17-inch rimmed baking sheet; set aside.

3.
Remove the pan from the heat. Working quickly, stir in the butter and toasted pumpkinseeds until the butter is melted and the mixture is combined. Immediately pour into the buttered sheet, spreading it with the back of a spoon to form an even layer (avoid touching the syrup with your hands). Let cool completely on a wire rack.

4.
When the mixture is hard, flex the baking sheet to loosen and remove the crackle; break it into pieces with your hands.

chocolate sandwich cookies

MAKES 36

1¾ cups all-purpose flour, plus more for the work surface

¼ cup cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

8 tablespoons (1 stick) unsalted butter

1 cup sugar

1 large egg

1 teaspoon pure vanilla extract

½ cup heavy cream

12 ounces white chocolate, finely chopped

1.
In a large bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.

2.
Cream the butter and sugar until soft and creamy in the bowl of an electric mixer fitted with the paddle attachment. Beat in the egg and vanilla.

3.
Add the flour mixture, and mix on low speed until combined. Divide the dough in half; wrap each half in plastic wrap. Chill at least 1 hour.

4.
Preheat the oven to 325°F. On a lightly floured surface, roll the dough to
¹
/
₈
inch thick. Cut into 1½-inch squares using a cookie cutter. Transfer to parchment-paper–lined baking sheets, and refrigerate until firm, about 30 minutes. Gather any scraps, wrap them in plastic wrap, and chill for 30 minutes before rerolling and cutting into squares. Bake until the edges just begin to brown, about 12 minutes. Transfer to wire racks to cool.

5.
To make the white chocolate ganache, bring the cream to a boil in a small saucepan. Remove from heat, and add 9 ounces white chocolate. Let stand for 5 minutes, covered. Transfer the mixture to a medium bowl, and stir until completely smooth. Place in the refrigerator, and chill until thick enough to spread, about 1 hour, stirring every 10 minutes. Use an offset spatula to spread the ganache on half the cookies; top with the remaining cookies.

6.
Melt the remaining 3 ounces white chocolate in a small heatproof bowl set over a pan of simmering water. Make a small cone out of parchment paper, or fit a small pastry bag with a coupler and #2 Ateco tip. Fill, and decorate as desired.

orange cornmeal shortbread

MAKES 24

1 cup (2 sticks) unsalted butter, softened

¾ cup confectioners’ sugar, plus more for dusting

2 teaspoons pure vanilla extract

1½ teaspoons orange zest

2 cups all-purpose flour

¼ cup plus 2 tablespoons yellow cornmeal

1 teaspoon salt

1.
Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and zest. Beat well, scraping the sides of the bowl as necessary. With the mixer on low speed, mix in the flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes. Form the dough into 2 logs about 1½ inches in diameter; wrap in plastic, and chill at least 1 hour.

2.
Preheat the oven to 300°F. Place the remaining ¼ cup cornmeal on a sheet of parchment or waxed paper. Remove the plastic from the chilled dough; roll the logs in cornmeal to coat. Slice into ¼-inch rounds. Place on a baking sheet about 1 inch apart. Bake until pale golden all over, 25 to 30 minutes. Cool on a wire rack. Dust with sugar.

peanut butter and chocolate cups

MAKES ABOUT 30 SMALL PLUS 12 LARGE

Keep the pan of simmering water nearby to rewarm the chocolate as you are working. You will need about 30 1½-inch and 12 2½-inch paper candy cups; they are available at most baking supply stores.

10 ounces semisweet or bittersweet chocolate, coarsely chopped

6 ounces cream cheese, room temperature

1 cup smooth peanut butter

1 cup sugar

½ cup heavy cream

Chopped peanuts, for garnish

1.
In a heatproof bowl set over a pan of simmering water, melt the chocolate, stirring occasionally, until it is smooth. Remove from heat; stir to cool slightly.

2.
Working with 1 paper cup at a time, fill halfway with melted chocolate; invert the cup over bowl of chocolate, and swivel to evenly coat the sides. Gently but quickly reinvert the cup; immediately place on a baking sheet in the refrigerator or freezer. If necessary, use a small pastry brush to fill in any holes so no paper cup is visible. Let the chocolate harden before filling, at least 30 minutes and up to 2 days; cover with plastic wrap once it is set.

3.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until it is smooth. Add the peanut butter and sugar; beat until combined. In a separate bowl, whip the cream to form stiff peaks; fold into the peanut butter mixture. Place in the refrigerator until it is slightly firm, about 5 minutes. Transfer to a pastry bag fitted with an Ateco #863 open-star tip, and pipe the mixture into the cups.

4.
Place the cups in a single layer in an airtight container or baking pan, and cover the container or wrap pan with plastic, being careful not to touch the tops of the cups. Chill in the refrigerator up to 4 hours. To serve, sprinkle a few chopped peanuts over the top of each cup.

skillet-baked chocolate chip cookie

SERVES 8

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

¾ cup (1½ sticks) unsalted butter, softened

½ cup sugar

¾ cup packed light-brown sugar

1 large egg

2 teaspoons pure vanilla extract

1½ cups mixed milk and semisweet chocolate chips (about 9 ounces)

2 pints vanilla ice cream

Caramel Sauce (recipe follows)

1.
Preheat the oven to 350°F. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until the mixture is light and fluffy, about 2 minutes. Add the egg and vanilla; mix until they are fully incorporated. Add the flour mixture, and beat until just combined. Stir in the chocolate chips.

2.
Transfer the dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan. Bake until the edges are brown and the top is golden, 40 to 45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.

caramel sauce

MAKES ABOUT 1 CUP

1 cup sugar

¼ teaspoon salt

¼ cup water

½ cup heavy cream

2 tablespoons unsalted butter

½ teaspoon pure vanilla extract

1.
In a small saucepan, combine the sugar, salt, and water. Cook over medium heat until the sugar is a medium amber color, about 7 minutes; wash the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.

2.
Stir in the heavy cream; add the butter, and stir until combined. Let cool to room temperature; stir in the vanilla. The sauce can be stored in an airtight container in the refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

navettes

MAKES ABOUT 24

Navettes are boat-shaped cakes from Provence traditionally flavored with orange water.

1 teaspoon active dry yeast

4 cups all-purpose flour, plus more for the work surface

Pinch of salt

4 tablespoons unsalted butter, room temperature

1 cup sugar

2 large eggs

3 tablespoons orange-flower water

Grated zest of 1 lemon

Grated zest of 1 orange

Olive oil, for the bowl and baking sheet

1 egg yolk, beaten with 1 tablespoon water, for the glaze

Crystal sugar, for sprinkling (optional)

1.
In a small bowl, dissolve the yeast in 2 tablespoons lukewarm water. Let stand until creamy, about 10 minutes.

2.
In another bowl, whisk together the flour and salt. Place the butter and sugar in the bowl of an electric mixer. Beat, using the paddle attachment, until soft and crumbly. Add the eggs, yeast, orange-flower water, and zests. Add the flour, 1 cup at a time, and beat on low speed until just combined.

3.
Transfer the dough to a floured work surface, and knead with your hands until smooth and no longer sticky. Form into a ball, place in an oiled bowl, cover, and leave to rest in a warm place for 30 minutes.

4.
Rub a large baking sheet with olive oil. Turn the dough out onto a lightly floured work surface, and cut into 3 equal portions. Using your hands, roll each portion into a log about 1 inch thick. Cut each log crosswise into pieces about 2½ inches long. Shape the pieces into tapered boat shapes by rounding and somewhat raising the middle portions, and pinching the ends into points. Cover the baking sheet with a kitchen towel, and leave in a warm place for 2 hours. The boats will rise somewhat but will not double.

5.
Preheat oven to 375°F. Using a sharp knife, make a lengthwise slash down each boat, about one-third of its depth. Using a pastry brush, paint the surface of each boat with egg-yolk glaze. Sprinkle with crystal sugar, if desired. Bake until golden, 25 to 30 minutes. Transfer to a wire rack to cool.

brandy snaps

MAKES 18

You may substitute dark corn syrup for the golden syrup, but the flavor will vary slightly. If the cookies get too cool to shape, return them to the oven for a few seconds until they soften.

½ cup all-purpose flour

½ teaspoon ground ginger

5 tablespoons unsalted butter

¹
/
₃
cup sugar

¼ cup golden syrup

1.
Preheat the oven to 350°F. Combine the flour and ginger with a whisk. Melt the butter in a small saucepan over medium heat. Add the sugar and golden syrup; cook, stirring with a wooden spoon, until the sugar is dissolved. Remove from heat; stir in the flour-ginger mixture.

2.
Line a rimmed baking sheet with a Silpat (a French nonstick baking mat) or parchment. Drop 6 even tablespoons batter on the Silpat about 2 inches apart; place in the oven. Bake until flat and golden brown, about 10 minutes.

3.
Let the cookies cool 2 minutes, until slightly firm; immediately wrap them, 1 at a time, around a wide round wooden spoon handle, and let set for 30 seconds. Transfer from the spoon handle to a cooling rack. Repeat with the remaining batter.

breads

mrs. kostyra’s babkas

MAKES THREE 8-INCH BABKAS

8 ounces (2 sticks) unsalted butter, softened, plus more for the molds

2 cups whole milk

3 envelopes active dry yeast (3 scant tablespoons), or 1
¹
/
₃
ounces compressed fresh yeast, crumbled

1 cup plus a pinch of sugar

½ cup warm water (about 110
°
F)

5 large eggs plus 4 large egg yolks

1 teaspoon salt

1 teaspoon pure vanilla extract

1 tablespoon orange-flavored liqueur

Finely grated zest of 1 orange

Finely grated zest of 1 lemon

9 to 10 cups sifted all-purpose flour, plus more for dusting

1 cup dried currants

1½ cups golden raisins

1 cup dark raisins

1 cup blanched almonds, coarsely chopped

1 tablespoon heavy cream

1.
Butter 3 kugelhopf molds (each 1½ quarts and 8 inches in diameter); set aside. Butter a large bowl; set aside. Heat the milk and butter in a saucepan over medium-low, stirring, until the butter is melted.

2.
Sprinkle the yeast and a pinch of sugar over the warm water in a small bowl. Let stand until foamy, 7 to 10 minutes.

3.
Whisk together 4 eggs and the egg yolks, 1 cup sugar, and the salt in a large bowl until thick, about 3 minutes. Add the vanilla, liqueur, zests, yeast mixture, and milk mixture; whisk 1 minute more. With a wooden spoon, gradually stir in up to 10 cups flour, 1 cup at a time, until a sticky dough forms. Stir in the dried fruits and almonds.

4.
Turn out the dough onto a lightly floured surface; knead, dusting with flour if it seems sticky, until smooth and soft, about 10 minutes. Transfer to the buttered bowl. Loosely cover with buttered plastic wrap; let rise in a warm place until doubled in bulk, about 2 hours. Punch down the dough. Loosely cover with buttered wrap; let rise until doubled in bulk, 1½ to 2 hours more.

5.
Punch down the dough; turn it out onto a lightly floured surface. Knead 1 minute. Divide the dough into 3 equal pieces. With lightly floured hands, roll each piece into an 18-inch-long rope. Fit each rope into a buttered mold; press the end of the rope into the dough to seal. Loosely cover with buttered wrap. Let rise until doubled in bulk, about 45 minutes.

6.
Preheat the oven to 350°F. Whisk together the remaining egg and the cream in a small bowl. Brush the dough with the egg wash. Bake until golden, about 35 minutes. Let cool slightly in molds on a wire rack, about 10 minutes. Unmold onto the rack, and let cool completely, larger sides down.

TESTING YEAST

Yeast is a kind of fungus that, when activated, produces carbon dioxide—the gas that causes breads to rise. Yeast feeds off of sugar and water and stays alive even when frozen; nonetheless, it loses some of its efficacy over time. Three varieties are available to bakers: cake, instant dry, and active dry, all of which can be used in any recipe that requires yeast. Cake yeast is fresh and perishes quickly; instant dry yeast and active dry yeast are in powder form and have a longer shelf life.

All three types can be checked for efficacy with a simple test called
proofing.
In a glass measuring cup, stir 1 teaspoon sugar into ½ cup warm water (105
°
F to 110
°
F); if the water is too hot, it will kill the yeast. Sprinkle the mixture with 1 teaspoon yeast. Instant dry yeast should react immediately; if it is active, it should foam and become creamy. Active dry and cake yeasts should react the same way within 10 minutes. If the yeast does not respond this way, do not use it. If it is active, remember to factor in the amount of tested yeast and water into the amounts called for in the recipe.

pumpkin cornmeal doughnuts

MAKES ABOUT 14 3-INCH DOUGHNUTS AND 14 DOUGHNUT HOLES

If you do not have a doughnut cutter, use a 3-inch cookie cutter to cut out the doughnuts and a 1-inch cookie cutter to cut out the centers.

2¾ cups all-purpose flour, plus more for the work surface

4 teaspoons baking powder

¼ teaspoon table salt

1 teaspoon ground cinnamon

¾ teaspoon ground allspice

1 tablespoon minced orange zest

1 cup fine cornmeal

3 large eggs, lightly beaten

½ cup granulated sugar

½ cup sweetened condensed milk

1 cup Pumpkin Puree (Breads), or canned

4 tablespoons unsalted butter, melted

8 cups vegetable oil, for frying

¼ cup confectioners’ sugar

1.
Sift the flour, baking powder, salt, ½ teaspoon cinnamon, and allspice together into a large bowl. Add the orange zest and cornmeal; mix until combined. Set aside.

2.
In an electric mixer fitted with the paddle attachment, beat the eggs and ¼ cup granulated sugar until the mixture is pale yellow, about 5 minutes. Add the condensed milk, and beat well. Add the pumpkin and melted butter, and beat until combined. Add the reserved flour mixture, and mix until the dough holds together. Cover the dough with plastic wrap, and refrigerate overnight.

3.
Heat the vegetable oil in a large, deep pan over medium heat until a deep-fry thermometer reads 365°F.

4.
While the oil is heating, roll out the dough on a lightly floured surface to about
¹
/
₃
inch thick. Using a 3-inch doughnut cutter, cut out doughnuts, and set aside. Reroll the scraps of dough, and continue to cut out more doughnuts. Mix together the remaining ½ teaspoon cinnamon and ¼ cup sugar in a small bowl, and set aside.

5.
Add 4 doughnuts to the hot oil; fry until golden brown, about 1½ minutes. Turn the doughnuts over; fry until golden brown, about 1 minute more. Transfer to several layers of paper towels to drain. Repeat until all the doughnuts have been fried.

6.
Roll half the warm doughnuts, 1 at a time, in cinnamon sugar to coat. Transfer to a serving platter. Dust the remaining doughnuts with confectioners’ sugar. Transfer to the serving platter. Serve warm.

yogurt-nut oat bread

MAKES ONE 8-INCH LOAF

To store, wrap the loaf tightly in plastic; refrigerate for up to 1 week, or freeze for up to 2 months.

Cooking spray

2 cups all-purpose flour

¾ cup whole-wheat flour

1½ teaspoons coarse salt

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon baking powder

¾ cup walnuts, toasted and chopped

¾ cup hulled sunflower seeds, toasted, plus 3 tablespoons for topping

½ cup steel-cut oats

½ cup oat or rice bran

1¼ cups low-fat (1 percent) milk

1 cup plain low-fat yogurt

1.
Preheat the oven to 350°F. Coat an 8 × 4-inch loaf pan with cooking spray. Into a large bowl, sift together the flours, salt, cream of tartar, baking soda, and baking powder. Stir in the nuts, sunflower seeds, oats, and bran. In a separate bowl, whisk together the milk and yogurt, then stir into the flour mixture just until combined.

2.
Spoon the batter into the prepared pan, and smooth the top with the back of the spoon. Sprinkle the remaining 3 tablespoons sunflower seeds evenly over the top.

3.
Bake until golden on top and pulling away from the pan, about 1 hour 10 minutes. Remove from the oven; immediately invert onto a wire rack to remove the pan. Reinvert; let cool completely before slicing.

sweet potato rolls

MAKES 20

You will need about 2 medium sweet potatoes to obtain 2 cups cooked flesh. We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes. Before using, peel and discard the skins.

¼ cup warm water

1 envelope active dry yeast (1 scant tablespoon)

1 cup milk

¹
/
₃
cup unsalted butter

½ cup sugar

1½ tablespoons coarse salt

1 teaspoon ground cardamom

2 cups cooked sweet potatoes (about 2 medium)

1 teaspoon fresh lemon juice

1 large egg, lightly beaten

7 cups sifted all-purpose flour

Vegetable oil, for bowl

Melted butter, for brushing

1.
Place the warm water in a small bowl, and sprinkle with the yeast. Let stand until the yeast is dissolved and mixture is foamy, about 7 minutes.

2.
In a small saucepan, heat the milk over medium heat just until it begins to steam and bubble around the sides. Remove from heat; add the butter, and stir until melted and combined. Stir in the sugar, salt, and cardamom. Let cool slightly.

3.
Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside. Combine the sweet potatoes and lemon juice in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, 2 to 3 minutes. Beat in the egg and milk and yeast mixtures until smooth.

4.
Switch to the dough hook attachment. Add the flour, 1 cup at a time, beating until a stiff dough forms. Continue kneading the dough on medium speed until smooth, about 8 minutes. The dough will still be slightly sticky.

5.
Transfer to a large oiled bowl. Cover with a clean kitchen towel, and let stand in a warm place to rise until the dough is doubled in bulk, about 1 hour.

6.
Punch down the dough, and knead again with your hands, just until smooth. Using a bench scraper or sharp knife, cut the dough into 20 equal pieces, and shape them into rolls.

7.
Place the rolls on the prepared baking sheet, about 2 inches apart; cover with a kitchen towel, and let rise again in a warm place until doubled in bulk, about 40 minutes.

8.
Using kitchen scissors or a sharp paring knife, snip an X in the top of each roll. Brush the rolls with melted butter. Bake until the tops of the rolls are golden, about 20 minutes, rotating the pan halfway through. Transfer to a wire rack; serve hot or at room temperature.

cream biscuits

MAKES 30

White Lily flour is widely used throughout the South. Made with only soft winter wheat, it is finer, lighter, and whiter than other types of flour.

2½ cups White Lily all-purpose flour, plus more for the work surface

1 tablespoon plus 1 teaspoon baking powder

½ teaspoon salt

2 cups heavy cream

3 tablespoons unsalted butter, melted