Richmond Magazine Dinner: Baking Recipes

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The Fall 2015/Winter 2016 issue of Richmond magazine’s dine is now on newsstands! Check out these sweet treat recipes – they’re begging for a spot on your table this holiday season, and they make great food gifts too.

Ricotta and Orange Scones

Scones:

2 ¼ cups all-purpose flour

1 teaspoon baking powder

A pinch of kosher salt

1 cup of sugar

½ cup unsalted butter, room temperature

2 eggs

8 ounces fresh ricotta, drained

½ teaspoon vanilla extract

2 teaspoons orange zest

Icing:

¼ cup orange juice

1 teaspoon orange zest

2 cups icing sugar, sifted

Directions:

Preheat your oven to 325 degrees, then line two baking sheets with parchment paper. Sift together the flour, baking powder and salt in a bowl and set aside. In separate bowl, cream sugar and butter with mixer on high power until light and fluffy. Reduce speed to medium and break in eggs one at a time, beating well between additions. Add ricotta, vanilla and orange zest and beat to combine. Add the flour mixture with the cream mixture and stir over low heat until just combined. Scoop the batter onto the baking sheets using a large ice cream scoop (¼ cup size) and bake the scones for 20-22 minutes, until puffed and lightly browned. Remove from oven and let cool before frosting.

To Glaze: In a bowl, whisk together the icing sugar, orange juice and orange zest until smooth. Using a spoon, coat the tops of the scones with the frosting. (Ice on wire racks above cookie sheets to minimize mess.) Let your scones dry completely (about 2 hours) before storing or serving them.


Pumpkin Cheesecake

Filling:

2 ½ pounds cream cheese

½ cup sugar

½ cup heavy cream

2 cups canned pumpkin

5 eggs

2 egg yolks

½ teaspoon of nutmeg

½ teaspoon allspice

1 teaspoon vanilla extract

Crust:

2 tablespoons of sugar

1 ½ cups roasted pistachios, coarsely chopped

¾ cup graham cracker crumbs

6 tablespoons melted butter

Directions:

Preheat the oven to 300 degrees and start making the filling with an electric mixer by mixing the cream cheese and ½ cup sugar until light and fluffy. Scrape down sides of bowl and turn over low heat. Add the eggs and egg yolks one at a time, incorporating them well. Once they are ready, add the pumpkin and mix, then add the cream and seasonings. Mix well. In another bowl, combine the nuts, sugar and graham cracker crumbs, then add the butter and mix everything together to form the crust. Cut a piece of parchment paper to fit the bottom of a 3-inch-high, 10-inch-wide cake pan. Spray the pan lightly with release agent and place the paper in the bottom. Pour in the crust mixture and spread it evenly over the bottom of the pan. Lightly press the crust into the crevices. Once you have formed the crust, pour the batter over the crust and place the pan in a double boiler with room temperature water that reaches halfway up the side of the cake pan. Bake for 1 hour and 15 minutes or until set.


Oat cream pies

Cookies:

1 pound butter

1 2⁄3 cup light brown sugar

¾ cup plus 3 tablespoons granulated sugar

3 eggs

½ tablespoon vanilla extract

2 cups all-purpose flour

½ tablespoon plus 1 teaspoon baking soda

½ teaspoon of salt

6 1⁄8 cups rolled oats

Icing:

1⁄3 pound butter

2⁄3 pound cream cheese

4 cups icing sugar

1 teaspoon vanilla extract

Directions:

Preheat your oven to 350 degrees. Make cookies by creaming together 1 pound butter, light brown sugar and granulated sugar, until smooth. Add eggs and ½ tbsp vanilla in stages, and mix/scrape well after adding each stage. Then add the flour, baking soda and salt until combined. Stir in rolled oats. Cut cookie dough into ¼ cup portions and lightly press onto an ungreased baking sheet. Bake at 350 degrees for 15 minutes, remove and let cookies cool. Turn your attention to the Cream Cheese Frosting, which is made by creaming 1⁄3 pound butter with all the cream cheese in a bowl or mixer, then slowly adding the icing sugar and beating for 2 minutes. Add 1 teaspoon of vanilla extract and beat for an additional minute. Once the cookies have cooled, drizzle ¼ cup frosting over the flat side of half the cookies, then sandwich each with an unfrosted oatmeal cookie. Refrigerate until set.

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