Tag: white whole wheat flour
Apple Cake with Pumpkin Whipped Cream
Another favorite…
- 1/3 cup plus ½ cup cane sugar
- ¼ cup apple cider
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 large Honey Crisp apples, peeled, cored and sliced
- 1 cup white whole-wheat flour
- 1¾ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 large egg
- ½ cup apple cider
- ½ cup extra light olive oil
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees. Butter a 9-inch square pan (any shape will be fine)
Stir together 1/3 cup sugar with apple cider, lemon juice and cornstarch in a small saucepan, then stir in the apples. Bring to a simmer and continue to simmer, stirring occasionally about 10 minutes. Remove from heat.
Whisk together flour, baking powder, cinnamon, cloves, nutmeg, salt and remaining ½ cup sugar in a medium bowl.
Whisk together egg, cider, oil and vanilla in a large bowl. Add the flour mixture- whisk till combined.
Spoon the batter into baking pan spreading evenly. Then pour apple mixture evenly over batter. Bake for 25 to 30 minutes or till cake is done.
Pumpkin Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup confectioners sugar
- ½ cup pumpkin puree
Whip the cream in a standing mixer till soft peaks form. Add the sugar and pumpkin puree. Whip for another minute and chill for an hour before serving with cake.
Apple Cranberry Bread with Orange Zest
- 1½ cups white whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup extra light olive oil
- ¾ cup turbinado sugar
- 2 large eggs
- 2 cups grated apples
- 1 cup dried cranberries
- 2 teaspoons fresh orange zest
Heat oven at 350 degrees F. Grease a loaf pan and keep aside.
In a medium mixing bowl, sift the flour, baking powder, baking soda and cinnamon. Keep aside. In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add the grated apples, cranberries and orange zest and mix well. With a rubber spatula mix in the flour mixture until just incorporated.
Transfer the batter into the loaf pan and bake for about 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Pumpkin Apple Bread with Streusel Topping
All I can say is, yum, yum!
- 1½ cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- 1 cup raw sugar
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup apple cider
- 1 large Pink Lady apple, chopped
Streusel
- 1 tablespoon all purpose flour
- 2 tablespoons turbinado sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon butter, softened
Mix the flour, sugar, cinnamon and butter with a fork in a small bowl. Keep aside.
Preheat oven to 350 degrees F.
Butter and flour a 9X5 pan.
Mix the flour, baking soda, salt and cinnamon powder in a medium bowl. Whisk well and keep aside. In the meantime in a mixer, add the sugar and butter. Beat till the mixture is creamy. Add the eggs, vanilla extract and apple cider. Beat well and slowly add the flour mixture. Mix well and fold the diced apple. Transfer the batter to the pan and top with the streusel mixture. Bake for 50 to 60 minutes till the cake is done.
Spiced Pumpkin Chocolate Bread
- 1¼ cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon powdered cinnamon
- ½ teaspoon ground nutmeg
- 1 cup turbinado sugar
- 2 large eggs
- ½ cup extra light olive oil
- 1 cup canned pumpkin puree
- ½ cup toasted walnuts
- ½ cup chopped dark chocolate
Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Pumpkin Bread with Cranberries
Lets do a pumpkin week- here is the first one.
- 1¼ cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon powdered cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon orange zest
- 1/3 cup chopped dried cranberries
- 1 cup turbinado sugar
- 2 large eggs
- ½ extra light olive oil
- 1 cup canned pumpkin puree
Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and orange zest and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the cranberries and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Wild Blueberry and Lemon Tea Bread
- 1½ all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- 1 teaspoon lemon zest
- 1 cup evaporated cane juice (sugar)
- 1/3 cup olive oil
- 2 large eggs
- Juice of one lemon
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup frozen wild blueberries
Preheat oven to 350 degrees. Grease and flour a loaf pan.
Mix the flour, salt, baking powder, cinnamon powder, nutmeg powder and lemon zest in a medium bowl. Whisk briefly and set aside.
In a mixer, add the sugar and olive oil. Mix for 2 to 3 minutes. Add one egg at a time, mixing in between. Add the lemon juice, vanilla extract and milk. Mix for 2 to 3 minutes till all ingredients are incorporated. Add the blueberries and mix. Add the dry ingredients and mix with the egg mixture, incorporating well. Add to the loaf pan and bake in the oven for approximately an hour or till the center comes out clean. Let cool and serve.
Pear and Ginger Crumble
Topping
- ¾ cup white whole-wheat flour
- 2/3 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into ½ inch squares
Preheat oven to 350 degrees F. Butter an ovenproof dish that is approximately 13 X 9. Mix the seven ingredients in a medium bowl. Add the butter and rub in with fingers until moist clumps form. Keep aside.
- 2 pounds ripe yet firm pears, peeled, cored and sliced thin
- Juice of one lemon
- ¼ cup sugar
- 1 tablespoon all purpose flour
Toss the pears with the lemon juice, sugar and flour. Transfer the filling to the ovenproof dish. Sprinkle topping over. Bake the crumble until pears are tender and the topping is golden brown- about 40 minutes. Cool for a few minutes before serving with vanilla ice cream.