Ingredients

• 400 g of flour; preferably 50/50 white and rye
• 1 packet of chemical leavening (FIXME: how much is this?)
• 200 g honey (preferably creamy, if available)
• 50 g brown sugar
• 20 cl milk
• 1 tsp. ground anise
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• 1 pinch ground nutmeg
• 1 pinch ground clove
• 1 pinch of grated orange zest
• 100 g of candied citrus zest or ginger (optional)
• 1 tbsp. sliced almonds

Preparation

Gently heat the milk in a pot and add the honey and sugar to melt. Whisk to ensure it’s completely combined. Let cool around 10 minutes.

In a bowl, add the flours, leavening, and powdered spices and grated orange zest. Mix well. Add the milk mixture in batches, mixing well. If desired, add candied fruit/ginger.

Butter a large cake pan and add the dough. Let rest 1 hour before baking. Top with sliced almonds, if desired.

Bake at 285F/140C for around 90 minutes. The cake is cooked when the tip of a knife comes out clean. If it browns too quickly, cover the top with aluminum foil.

Remove from the pan and let cool on a rack. It tastes better if you let it rest 48h before eating.

two random recipes I found online, translated

Ingredients

• 500g butternut squash flesh
• 110g sugar
• 75g butter, softened
• 4 eggs
• 150g flour (self-rising, or ordinary + 1 tsp. baking powder)
• 80g ground hazelnut or almond powder

Preparation

Steam the butternut squash flesh, if uncooked, and turn it into a smooth purée. Let cool. Preheat the oven to 170C. Separate the whites of the eggs, and beat to stiff peaks. Cream the softened butter and the sugar. Add the egg yolks, flour, baking powder (if using), and butternut purée. Finish by folding in the beaten egg whites. Turn out into a rectangular cake pan, buttered and flowered, around 5–6cm high. Bake 50 minutes: the cake is cooked when the tip of a knife comes out clean. Let cool a bit, then cut into squares or turn out.

Partenamut

Ingredients

All-Butter Crust

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons granulated sugar
• 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup cold water
• 2 tablespoons cider vinegar
• 1/2 cup ice
• egg white glaze (1 egg white whisked with 1 teaspoon water)

Black Bottom Oatmeal Pie Filling

• 1 1/2 cups rolled oats
• 1/4 cup heavy cream
• 4 ounces bittersweet chocolate (we use 70%), chopped into 1/4-inch pieces
• 3/4 cup packed light brown sugar
• 1/4 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 5 tablespoons unsalted butter, melted
• 1 cup dark corn syrup
• 1 teaspoon vanilla extract
• 2 teaspoons cider vinegar
• 4 large eggs

Preparation

For the crust:

Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all of the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

On a lightly floured work surface, roll out dough to form a round that is 2 to 3 inches larger than your pan, and about 1/8 inch in thickness. Transfer dough to pie pan and trim overhang to 1 to 1 1/2 inches. Transfer to freezer for 20 minutes. Position racks in bottom and middle racks and preheat over to 425°F. When crust has been in freezer for 10 minutes, remove and line it tightly with aluminum foil.

Pour the pie weights or beans into the pan and spread them so they are concentrated more around the edge of the shell than in the center. Place the pan on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned. Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute. Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze to moistureproof the crust. Return the pan, on the baking sheet, to the oven’s middle rack and continue baking for 3 more minutes. Remove and cool completely before filling.

For the filling:

Reduce the oven to 350°F. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 325°F.

To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes. Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the freezer to set the ganache while making the filling.

In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter. Add the corn syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, blending well after each addition. Stir in the cooled oats.

Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack of the oven for about 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin). Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.

Epicurious

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¾ cup (1½ sticks) unsalted butter, room temperature
• ¾ cup sugar
• 3 tablespoons honey
• ¾ cup tahini
• ¼ cup toasted sesame seeds

Preparation

Place racks in upper and lower thirds of oven and preheat to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.

Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2" apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes. Let cool on baking sheets (cookies will firm as they cool).

To make with already-sweetened tahini (e.g., flavored), just omit the honey.

BA, edited

• Thin Mints + Black IPA
• Lemonades + American IPA
• Peanut Butter Sandwich + Imperial Hefeweiszen
• Shortbread + Amber
• Thanks-A-Lot + Blonde
• S’Mores + Barrel-Aged Imperial Porter
• Caramel Delites + Hefeweiszen
• Peanut Butter Patties + Imperial Porter

After Circle Brewing, via Austin American-Statesman

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 2½ tsp. ground cardamom, divided
• 2 tsp. ground cinnamon, divided
• 1 cup (packed) light brown sugar
• ½ cup granulated sugar, divided
• 2 large eggs
• 1 tsp. vanilla extract or paste
• 2 1.4-oz. chocolate toffee bars (preferably Skor), finely chopped
• 3 cups cornflakes, lightly crushed
• Gold or rainbow disco or luster dust (for serving; optional)

Preparation

Place racks in upper and lower thirds of oven; preheat to 350°. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into the bowl of a stand mixer. Let brown butter cool slightly. Meanwhile, whisk flour, baking soda, salt, 1½ tsp. cardamom, and 1 tsp. cinnamon in a medium bowl. Add brown sugar and ¼ cup granulated sugar to brown butter. Fit bowl onto stand mixer fitted with paddle attachment and beat on medium speed until thick, about 1 minute. Add eggs one at a time, beating well after each addition. Continue to mix just until smooth, about 1 minute longer. Beat in vanilla. Reduce speed to low and add dry ingredients; beat until nearly combined. Add Skor bars and beat just long enough to bring dough together (it will be a little loose). Cover and let rest 5–10 minutes to let flour hydrate (dough will thicken). Place cornflakes in a small bowl. Mix remaining ¼ cup granulated sugar, 1 tsp. cardamom, and 1 tsp. cinnamon in another small bowl. Working one at a time, scoop out 2-tablespoonfuls of dough (they don’t need to be perfect balls) and toss in cornflakes to coat well; squeeze lightly to adhere. Move to bowl with spiced sugar and toss to coat. Divide between 2 parchment-lined baking sheets, spacing 3" apart. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are set, 13–16 minutes. Let cool on baking sheets. Brush with gold dust if desired.

Bon Appétit, December 2018

Ingredients

• 1 œuf a température ambiante [1 egg at room temperature]
• 60 gr beurre mou [60g butter, softened]
• 60 gr amandes en poudre [60gr ground almonds]
• 60 gr sucre poudre/semoule [60g superfine sugar]
• 1 jaune d œuf pour décorer [1 egg yolk for decoration]
• Crème fraîche si besoin [Crème fraîche, if needed]
• 500 gr pâte feuilletée [500gr or 1/2 lb. puff pastry]
• 2-3 gouttes d’arôme amande amère ou eau de rose [2-3 drops of bitter almond extract, optional, can substitute rose water]

Preparation

Battre l’œuf entier par fouet électrique jusqu’à obtenir une mousse. Ajouter le sucre jusqu’à ce qu il se dissolve. Ajouter le beurre continuer avec le fouet. Ajouter les amandes, bien mélanger. Si trop épais, ajout de crème fraîche. [Beat the whole egg with an electric mixer just until a mousse is formed. Add the sugar and beat just until it dissolves. Add the butter and continue beating. Add almonds, mix well.]

Découper 2 ronds (assiette comme aide), 1 rond sur du papier cuisson/plaque du four. Étaler la frangipane sur rond de pâte feuilletée, laisser au moins 1 cm au bord sans frangipane Cacher la fève. Mouiller le bord libre. Mettre le 2ème rond de pâte feuilletée, bien appuyer les bords. Battre jaune d’œuf avec un peu de sucre ou sel. Enduire la galette. Avec une fourchette, décorer. Four préchauffe environ 170 chaleur tournante. Attendre patiemment environ 30 min. [Cut two rounds of puff pastry (using a plate as a guide), and place one on top of parchement paper on a cookie sheet. Spread the frangipane on the round, leaving 1/2" around the outside. Hide the bean/baby/etc. Moisten the edge you left free. Put the second round on top, seal the edges well. Beat the egg yolk with a little sugar or salt. Coat the top of the cake. With a fork, decorate (traditional is a kinda wavy-lines pattern across the top). Bake in a preheated oven around 170C (325-350F), convection. Wait patiently for 30 minutes.]

On peut le faire comme ça pour 5/6 personnes ou avec seulement 1 paquet de pâte feuilletée et une plus petite assiette pour 2 personnes (même frangipane). [The recipe like this is for 5 or 6 people, or with just 1 packet of puff pastry and a smaller plate as your guide you can make it for 2 people (with the same amount of filling).]

Reddit

Ingrédients

• 400gr pâte d’amande 50%
• 40gr pâte de pistache
• 75gr d’oeufs
• 50gr de beurre fondu froid
• 20gr de farine
• framboises fraîches

Préparation

Mélanger au batteur avec la palette la pâte d’amande et la pâte de pistache. Ajouter progressivement les oeufs puis le beurre fondu froid, stopper et ajouter la farine tamisée à la spatule. Garnir les moules (mini-moules pour canelés) à la moitié à l’aide d’une poche, dépose une framboise et recouvrir avec l’appareil. Cuisson 13min à 175C. Démouler a foid. Finition: une framboise posée à l’envers sur le mignon, une pistache entière à l’intérieur.

Elastomoule MINI CANELÉS

Ingredients

• 2 cups butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 2 cups crushed potato chips
• 3/4 cup chopped walnuts

Preparation

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen.

Taste of Home

Ingredients

• 1 quart whole cranberries
• 1 1/4 cups (250 g) sugar
• 2 1/2 teaspoons cornstarch
• 1 pinch freshly ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon fresh orange zest or 1 tablespoon orange liqueur
• 1/2 cup chopped walnuts (optional)
• 1 knob butter the size of a small walnut, cut into small pieces for dotting the top of the filling
• 1 - 2 teaspoons sugar for sprinkling on top of the pie
• two pie crusts

Preparation

Place 3 cups of the cranberries in a food processor and pulse until they are slightly chopped. In a medium bowl, place the chopped and remaining whole cranberries, sugar, cornstarch, nutmeg, salt, zest or liqueur, and optional walnuts, and mix well. In a pie plate lined with an unbaked pie crust, pour in the cranberry filling and dot with butter. Roll out the remaining crust, lay it over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from the edges and crimp. Chill the pie for a minimum of 1 hour before baking.

Lightly brush an egg wash over the entire pie, including the edges. In an oven preheated to 375°F (190°C), bake on the middle rack for about 40 minutes. When there are about 10 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar. Close the oven and bake until the crust is just golden, or until you see steady bubbling coming out between the vents. Remove the pie from the oven and cool completely before serving.

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