South Haven
DACHA
Retreat
Desserts
Irv's Biscotti (Mandelbrot)
Makes 48
Ingredients
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3 cups flour
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1 1/4 cups sugar
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1 cup each, chopped: almonds, dried cranberries
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2 teaspoons baking powder
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1/8 teaspoon salt
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3 eggs
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1 cup vegetable oil (I prefer avocado oil)
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1 teaspoon vanilla
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zest of 1 orange
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1 teaspoon cinnamon
Recipe Preparation
1. Heat oven to 325 degrees. Mix together the flour, 1 cup of the sugar, almonds, cranberries, baking powder and salt in a large bowl with electric mixer on low speed; slowly beat in the eggs, oil, vanilla and orange zest.
2. Scrape dough onto a lightly floured wooden board; knead until well mixed. Roll into ball; divide into four pieces. Roll each piece into a log about 10" long and 3" wide. Bake logs, 3 inches apart, on lightly oiled parchment paper lined cookie sheets untill lightly borwn and firm, 30-40 min.
3 Meanwhile, mix together the remaining 1/4 cup of the sugar and cinnamon in a small bowl. Remove logs from oven, slide onto cutting board. Let logs cool 5 minutes. Genltly cut each log into 12 pieces using a serrated knife. Return cookies, cut side up, to cookie sheet. Sprinkle with sugar-cinnamon mix. Return to oven, bake 5 minutes. Turn off oven; leave cookies overnight to dry out.
Nutrition information: per cookie 113 cal, 47% of calories from fat, 6 g fat, 0 g saturated fat, 13 mg choleseterol, 13 g carbohydrates, 2 g protein, 26 mg sodium, 1 g fiber
Peach Cobbler (or berries)
Ingredients for the topping
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1 cup walnuts, chopped
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1 cup almond flour
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1 cup rolled oats
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1/2 cup dark brown sugar
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1 tsp ground cinnamon
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a few pinches salt
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1 stick butter, cut into small pieces
Ingredients for the berries
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6 big fresh peaches cut in wedges (or use frozen)
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juice of 1/2 lemon
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2 table spoons all-purpose flour (or starch)
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3 tablespoon sugar
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vanilla ice cream
Preparation
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Heat oven to 350 F
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Put topping ingredients in to a large bowl, and rub with your hands until mixture stick together in small, coarse clumps. Set aside
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Put peaches into a 9 by 13" bakin pan. Squeeze lemon juice over.
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Sprinkle on flour and sugar and toss until are coated
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spread topping over peaches in an even layer.
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Bake until topping is golden brown and peach juice bubbles up through it (45 to 50 min)
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Serve crumble hot with vanilla ice cream
Banana bread muffins
Ingredients
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3 bananas
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2 eggs
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1 1/2 cup flour
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1/2 cup brown sugar
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1/2 cup vegetable oil
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1/2 cup unsweetened apple sauce
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1/2 teaspoon salt
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1 teaspoon vanilla
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1 teaspoon baking powder
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1/2 cup cranberries (or more)
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1/2 cup walnuts (or more)
Preparation
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Heat oven to 325 F
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Mash bananas with eggs and sugar, add oil, apple sauce and the rest of the ingredients, do not overmix. Place paper cups over muffin baking dish, place batter in paper cups using icecream spoon to make them all the same size. Bake 30 minutes. Serve warm.
Birthday Carrot Cake
Ingredients
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3 cups blanched almond flour (not almond meal)
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1 teaspoon celtic sea salt
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1 teaspoon baking soda
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1 tablespoon ground cinnamon
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1 teaspoon ground nutmeg
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5 large eggs
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½ cup agave nectar or honey
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¼ cup grapeseed oil or palm shortening
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3 cups carrots, grated
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1 cup raisins
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1 cup walnuts
Frosting
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4oz butter, 4 oz cream cheese, vanilla
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for sweeter you can use agave,
Preparation
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In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg
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In a separate bowl, mix together eggs, agave, and oil
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Stir carrots, raisins, and walnuts into wet ingredients
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Stir wet ingredients into dry
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Transfer batter into 2 well greased 9 inch cake pans
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Bake at 325°F for 35 minutes
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Cool cake for 3 hours, then remove from pan
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Serve
Mila Furman Zapekanka (girlandthekitchen.com)
Ingredients
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4 eggs
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1/2 cup sugar
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1/2 tsp kosher salt
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1/2 tsp baking soda
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1 /2 cup sour cream
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1 lb ricotta cheese (drained if too wet)
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2 tbsp farina or flour
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1 whole orange (zested)
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1 tbsp orange juice
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2 tsp vanilla paste
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1/4 cup golden raisins
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1/4 cup dried cranberries
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butter (to butter a pan)
Preparation
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Preheat the oven to 325 degrees F. Butter a 9-by 5-inches loaf pan.
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In a mixing bowl, beat the eggs and sugar until light, fluffy and pale yellow, about 8 to 10 minutes.
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In another large bowl whisk Ricotta, orange zest and juice, baking soda, salt, sour cream and vanilla until very smooth and well combined.
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Slowly add the egg and sugar mixture until fully incorporated; then mix in the farina.
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Using a rubber spatula, fold in the orange peel, raisins and dried cranberries.
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Spread the batter in the prepared loaf pan, place in the middle rack of the oven and bake for about 40-50 minutes, until the cake is golden brown and isn’t loose in the center.
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When the cake is done, allow it to cool in the pan for about 20 minutes on a wire rack. Then run a paring knife around the edges and carefully invert to a serving platter. Serve with fresh and berries and powdered sugar if desired.
Sour Candied Citrus Peels
Ingredients (makes 3 cups)
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4 large oranges, 3 grapefruit, or 6 lemons or limes, halved through stem ends
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3 cups sugar, divided
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2 tablespoons citric acid
Citric acid can be found at specialty foods stores, some supermarkets, and online
Preparation
Step 1
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Tear out flesh from orange halves, being careful not to create any holes in peels. It’s okay if you can’t remove all of the pith. Save flesh for another use; cut peels into ¼" strips.
Step 2
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Bring orange peels and 4 cups water to a boil in a large saucepan and cook 5 minutes. Drain and return peels to pan. Repeat process twice more, using fresh water each time. Return peels to pan; add 2 cups sugar and 2 cups water. Bring to a boil and cook until peels are soft and translucent and vibrant looking, 30–40 minutes (about 10 minutes longer for grapefruit, or 10 minutes less for lemons or limes). Drain and transfer peels to a wire rack set inside a rimmed baking sheet; chill until cool, about 15 minutes.
Step 3
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Whisk citric acid and remaining 1 cup sugar in a medium bowl. Add peels; toss to coat. Return to rack; let sit at room temperature 1 hour. Toss peels again in sugar mixture. Return to rack; let sit 4–12 hours to dry out.
Step 4
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Do Ahead: Citrus peels can be candied 1 month ahead. Store airtight at room temperature
Jake Kohen Hanukkah Cookies With Blue-Marbled Icing
Ingredients
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For the Dough:
2 sticks (8 ounces) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking powder -
For the Icing:
2 cups powdered sugar
1/4 cup half-and-half
1 tablespoon vodka
1 teaspoon almond extract
1/2 teaspoon kosher salt
Blue food coloring
Preparation
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In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream the butter and sugar until light and fluffy.
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Mix in the egg, vanilla extract, and almond extract.
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Next, add the flour, salt, and baking powder and stir until just combined.
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Transfer the dough between two sheets of parchment paper and roll it out until it's about 1/4 inch thick.
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Chill the dough in the fridge for one hour. Do not remove the parchment paper.
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Preheat the oven to 350°F and line two sheet pans with parchment paper.
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Remove the top sheet of parchment from the chilled dough and cut out the cookies using 2 1/2-inch holiday cookie cutters.
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Carefully transfer the cookies to the prepared sheet pans, making sure to space them one inch apart.
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Roll the remaining dough scraps between parchment paper again and chill for 30 minute before repeating.
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Bake the cookies for 13-15 minutes or until the edges are lightly golden.
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While you wait for the cookies to cool completely, prepare the glaze by whisking together the powdered sugar, half-and-half, vodka, almond extract, and kosher salt in a medium bowl until smooth.
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Add a few drops of food coloring on top of the glaze and slowly swirl the coloring into the mixture with the tip of a paring knife for a marbled effect. For more distinct marbling on the cookies, split the glaze between two bowls before swirling in the food coloring.
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Dip the cooled cookies into the glaze, letting any excess drip off.
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Place the glazed cookies on a wire rack to set for 15 minutes before serving. Enjoy