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In my quest to bake through my perishable ingredients before we move--and to pull out any interesting recipes from my back issues (late 1990s and early 2000s) of Bon Appetit--I am baking Hazelnut-Cinnamon Biscotti (April 1998), p. 95. I changed it up in that I do not have fresh orange peel on hand, and so I used 1/4 tsp orange oil, and 1 tsp. of Penzey's dried orange peel. I also added about 4 oz. of mini-chocolate chips. If they are good, I will post the recipe. The original recipe used a food processor, which was all the rage at that time. I used my hand mixer, and the dough came together nicely.
Addendum: I used the KAF technique of letting the loaves cool for 25 min., then spritzing with water, and allowing to rest another 5 minutes before slicing. These are delicious, and I look forward to having them with coffee and tea.
I think that I posted my buttermilk pie crust recipe. It does call for whole wheat pastry flour.
Ah, I did:
After Saturday's garage sale--and temperatures of 112F!--I needed to bake. I'm trying to use up specialty ingredients before we move, so I baked the KAF Irish Cream Scones.
http://www.kingarthurflour.com/recipes/irish-cream-scones-recipe
I had a hazy memory of this recipe, and I was surprised that it said butterscotch chips instead of cappuccino chips (but those chips are still in the note). I read the comments, and the reason is that KAF does not sell them anymore. I'll have to locate a new source once we get settled in Indiana. I baked the recipe with the cappuccino chips. It uses the Irish Whole Meal Flour, which I'm also attempting to use up. I used Gold Medal rather than KAF flour, since I wanted the scones to be tender. I added 1/2 tsp. of espresso powder. The recipe calls for 1/4 cup of "Irish Cream Liqueur, by which I take it that they mean Bailey's Irish Cream, and 1/4 cup milk. I do not have any Bailey's, and I don't need any more ingredients to use up, so I substituted 1/2 cup of half and half and 1/4 tsp. Irish Cream flavoring. I'll add a note to this post tomorrow about taste and texture.
Promised Note: These scones have a wonderful, light texture. Since the Irish Wholemeal flour always produces a somewhat crumbly bread, it makes sense that the scones would be so light with half of it included. The flavor of the Irish cream, with my variation, is subtle. If I were to use the Bailey's, I think that I would still use half and half rather than milk for the other half of the liquid. These would be good without the chips. I did not make the glaze but just sprinkled with the coarse white sparkling sugar.
I also tried a new recipe, "Brownies with Cream Cheese Swirl," from Bon Appetit (July 1998), p. 130. It was submitted to a feature that Bon Appetit had then, called "The Cook's Exchange," and the recipe is from George Panagos of Decatur, Georgia, who says he won first prize in a baking contest with the recipe. I noted that I had marked it back then as one to try, but who would have thought it would take me 19 years? It called for 6 oz. of Baker's German's Sweet chocolate, another ingredient I need to use up, as well as chocolate chips and walnuts. I'll add a note to this post tomorrow about what we think of them.
Here's the promised note: The recipe made a soft, light-textured brownie with a pretty pattern on top. My husband, younger stepson, and I like them very much, so the recipe is a keeper.
Hi, Cass: I re-read the second paragraph, and it says to put the cream into the crust.
Cwcdesign: I tried googling the recipe, as you did, but I did not find another recipe that included the cream. However, Nebraska Kitchen and this topic came up on the second page of the advanced google search!
