Indholdsfortegnelse for Fall Baking 2020 i Victoria

Dear Friends With the multicolored cascades of leaves redecorating the landscape, fall brings family gatherings and get-togethers with friends. At the center of many warm memories is time spent around the table, sharing in the delights of dishes so enticing that they are sure to be requested again and again for seasons to come. This is one of the most cherished times of year here at Victoria, and we are pleased to present some of our favorite recipes for what is arguably the most anticipated course of a meal—dessert—as well as some delightful twists on bread, that ubiquitous essential. In four chapters, we offer pies and tarts brimming with the fruits of the orchard (see our Lemon Cheesecake, pictured above, on page 17), cakes and cookies made with cacao and…

Miniature Pumpkin-Spice Cakes Makes 12 1 cup vegetable oil1½ cups granulated sugar1 cup brown sugar, well packed3 large eggs1 (14-ounce) can pumpkin1½ teaspoons vanilla extract¾ cup Greek yogurt3½ cups sifted cake flour1 teaspoon baking powder1 teaspoon ground nutmeg1 teaspoon ground cinnamon1 teaspoon salt1 teaspoon pumpkin pie spice1 teaspoon ground ginger½ teaspoon baking sodaGarnish: sifted confectioners’ sugar 1. Preheat oven to 350°. Generously spray 2 (6-well) miniature Bundt pans with baking spray with flour. 2. In a medium bowl, beat oil, granulated sugar, brown sugar, and eggs with a mixer at medium speed until combined. Add pumpkin, vanilla extract, and yogurt, beating to combine. 3. In a separate medium bowl, whisk together cake flour, baking powder, nutmeg, cinnamon, salt, pumpkin pie spice, ginger, and baking soda. Add flour mixture to pumpkin…

Almond and Thyme Wheat Bread 77 Apple-Pecan Sticky Bread 87 Bittersweet Chocolate Pots de Crème 47 Brioche Doughnuts with Vanilla Bean–Coffee Cream Filling 85 Buttercup Squash Trifles 61 Butternut Squash and Apple Tart 71 Cappuccino Blondies 39 Caramel Cake 43 Chocolate and Sea-Salted Caramel Nut Tartlets 49 Chocolate Bittersweets 33 Chocolate Wreaths 91 Coconut-Pumpkin Tart 57 Dark Chocolate–Raspberry Mousse Cake 51 Deep-Dish Apple Pie 11 Delicata Squash Bundt Cake 63 Double Chocolate Éclairs 41 Fig Pinwheel Cookies 29 Fig, Walnut, and Rosemary Muffins 79 Flourless Chocolate Cake with Sweet Cherry Port Sauce 45 Gingerbread Fingers with Orange Crème Filling 59 Gingerbread-Pear Loaf 19 Honey Crème Fraîche Cake 27 Lemon Cheesecake 17 Lemon Sponge Cakes with Muscat Wine Sabayon 13 Meyer Lemon and Thyme Pound Cake 23 Miniature Pumpkin-Spice Cakes 55…

Deep-Dish Apple Pie Makes 1 (9-inch) deep-dish pie 4 pounds Granny Smith apples, peeled, cored, and sliced2 tablespoons fresh lemon juice¾ cup plus 3 tablespoons sugar, divided¼ cup plus 2 tablespoons all-purpose flour, divided½ teaspoon ground cinnamon¼ teaspoon ground nutmeg⅛ teaspoon ground allspice⅛ teaspoon saltSweet Pie Dough (recipe follows)1 large egg, lightly beaten1 tablespoon water 1. In a large bowl, combine apples, lemon juice, ¾ cup sugar, ¼ cup flour, cinnamon, nutmeg, allspice, and salt; toss to combine. Refrigerate for at least 8 hours or overnight. Strain mixture through a fine-mesh sieve; discard liquid. 2. Preheat oven to 350°. 3. On a well-floured surface, roll each disk of Sweet Pie Dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess…

Almond and Thyme Wheat Bread Makes 1 (10x5-inch) loaf 1½ cups warm water (105° to 115°)3 tablespoons dry active yeast3 tablespoons honey1 teaspoon lemon juice¼ cup olive oil2 teaspoons salt2 cups whole-wheat flour, divided2 cups all-purpose flour, divided1 cup finely chopped toasted almonds3 tablespoons chopped fresh thyme1 large egg, beatenWalnut Butter (recipe follows) 1. Preheat oven to 400°. Spray a 10x5-inch loaf pan with cooking spray. 2. In a large bowl, combine 1½ cups warm water, yeast, honey, lemon juice, olive oil, and salt. Let mixture stand until bubbly, about 5 minutes. 3. Add 1 cup whole-wheat flour, 1 cup all-purpose flour, almonds, and thyme; stir to combine. Let mixture stand for 5 minutes. 4. Add remaining 1 cup each whole-wheat and all-purpose flours, a little at a time, until…

Chocolate Bittersweets Makes 36 cookies ¾ cup butter, softened¾ cup sugar1 large egg1 teaspoon vanilla extract1⅔ cups all-purpose flour⅓ cup unsweetened Dutch process cocoa powderCream Cheese Filling (recipe follows)Chocolate Frosting (recipe follows) 1. In a large bowl, beat butter and sugar with a mixer at medium speed until creamy. Add egg and vanilla extract, and continue to beat until well mixed. Reduce speed to low; gradually add flour and cocoa, scraping bowl often, until well mixed. Divide dough into thirds, wrapping each portion in plastic wrap. Refrigerate for 2 hours or overnight. 2. Preheat oven to 375º. Line 2 baking sheets with parchment paper. 3. Shape chilled dough into 1-inch balls, and place on prepared pans. Make indentation in center of each ball with thumb or wooden spoon handle. 4.…

CREDITS CONTRIBUTING RECIPE DEVELOPMENT AND FOOD STYLING AIMEE BISHOP: pages 33–34, 39–42, 45–46, 51–52, and 59–60 MARY-CLAIRE BRITTON: pages 6, 75, 79–82, 85–86, and 89–92 CHANTEL LAMBETH: pages 6, 35–36, 43–44, 57–58, and 93–94 REBECCA TREADWELL: pages 33–34, 39–42, 45–46, 51–52, and 59–60 LOREN WOOD: cover, pages 5–6, 8–9, 11–31, 37–38, 47–48, 53, 55–56, 61–72, 83–84, and 87–88 CONTRIBUTING STYLISTS ADRIENNE ALLDREDGE: page 42 MISSIE NEVILLE CRAWFORD: pages 6, 19, 30, 56, 75, 79, 82, 86, and 90–91 MARY LEIGH GWALTNEY: cover, pages 3–4, 6, 8–9, 13, 18, 22, 25, 28, 35, 44, 53, 61, 64, 67–69, and 87 LINDSEY KEITH KESSLER: pages 34, 45, 52, and 60 ANNE-EMORY LOCKERT: pages 72 and 83 YUKIE MCLEAN: pages 5–6, 12, 24, 48, 57, 65, 94, and back cover KATHLEEN VARNER: pages…