Busy Brunette Bakerista

After reading the entire New York Times Cookbook , I decided to try the most requested and published recipe from the Times archives. Initially a Purple Plum Torte, I made this instead with peaches and it was easy, sweet, and moist. I can see why it is so popular! Great for fancy parties or casual sleepovers.  Peach Times Tart 1 cup all-puporse flour 1 teaspoon baking powder large pinch of salt 1 cup granulated sugar, plus 1 Tablespoon depending on the tartness of the fruit 8 Tablespoons (1 stick) unsalted butter, softened 2 large eggs 12 peaches (sliced and pitted) 2 teaspoons fresh lemon nice 1 tablespoon ground cinnamon Heat oven to 350 degrees. Sift the flour, baking powder and salt into a bowl. Set aside. Cream 1 cup sugar and softened butter into a large bowl with a hand mixer until light and fluffy. Add sifted dry ingredients and then the eggs.  Spoon the batter into an ungreased 9-inch springform pan (the kind you use for making cheesecak...

My homemade coffee cake recipes don't call for actual coffee but they are delicious. Well, I tired another recipe in the fabulous cookbook Back in the Day Bakery Cookbook and this coffee cake is moist, light and has the sweetest crumble in the middle (also has no coffee ). It does take a while so remember to follow the directions to every detail. Enjoy! BITDB Coffee Cake Streusel Ingredients ¼ cup packed light brown sugar ½ cup unbleached all-purpose flour 1 ½ teaspoons ground cinnamon ¼ teaspoon fine sea salt 3/4 cup chopped pecans (optional) 3 tablespoons cold unsalted butter, cut into cubes Cake Ingredients 2 ½ cups cake flour (not self-rising) 2 teaspoons baking powder, preferably aluminum-free ½ teaspoon baking soda ½ teaspoon fine sea salt ¼ teaspoon ground cardamom (I used pumpkin pie spice to give it a little more texture) 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature 1 ½ cups granulated sugar 3 large eggs,...

These crunchy pecans are the tastiest appetizers ever! I’ve been making them since I first got married and they are simply delicious. They are great in salads, for gifts in little jars, or in a dish on a table at a party! Slow-Roasted Snacky Pecans Makes one pound of pecan nuts ¼ cup butter ¼ cup light corn syrup 3 T. of water   1 t. kosher salt 1 pound of whole pecans Preheat oven to 250 ° F Line a rimmed baking sheet with foil including up the edges. Melt butter, corn syrup, water, and kosher salt in a saucepan and bring to a boil, stirring occasionally. Add pecans and stir to coat nuts.   Spread out evenly on the lined baking sheet.  Now this is important – bake for one hour stirring every 10 minutes. If you don’t, they won’t cook evenly and stick together in one large ball...unless you want them in a shape of a football. Let pecans cool for three minutes then transfer to a dish, bowl, Mason ...

This soup is so good we serve it during special holidays in our family. During these times when we are at home cooking more for our families...it's a good soup to make and freeze as well. You can adjust the seasonings but it’s awesome just plain by itself! I’ve had lots of tortillas soups, and this one is the best . Chicken Tortilla Soup de Ortega Serves about six 7 T. vegetable oil 10 corn tortillas chopped 6 cloves garlic (minced or through a garlic press) ½ cup chopped cilantro 1 yellow onion chopped 1 (28oz.) can diced tomatoes 2 T. ground cumin 1 T. chili powder 3 bay leaves 6 cups chicken broth 1 t. salt ½ t. cayenne pepper 4 cooked chicken breasts or 6 cooked chicken thighs 1 lemon toppings:  shredded cheese,  avocado slices It’s important to cook the chicken first to give the soup great taste! Place chicken in a pot and cover with water. Slice one lemon and add slices to the pot along with a little sa...