Assessments - 1, GPA: 4
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cup (1 stick) unsalted butter, cut into 8 pieces 2. cups granulated sugar, divided . cup Lyle’s® Golden Syrup (may use light corn syrup) 2 large eggs zest of 1 lemon (bitter white pith removed), finely chopped zest of 1 lime (bitter white pith removed), finely chopped 1 teaspoon lemon extract 1 teaspoon lime extract Preheat oven to 350°F. Line baking sheets with parchment. Place the flour, baking soda, and salt in a medium bowl. Use speed 1/Low to blend and aerate, 20 seconds. Reserve. Place the butter and 2 cups of the sugar in a large bowl. Use speed 1 to blend, 30 seconds. Cream until light and fluffy using speed 5/High, 1. minutes. Add syrup, eggs, and zests. Mix on speed 3 for 30 to 40 seconds until smooth. Add extracts; mix on speed 2 for 30 seconds. Add flour mixture to creamed mixture in two additions; beat on Speed 2 until well mixed. Using 1. tablespoons of dough, shape into round balls and dip in remaining sugar to coat. (For ease and speed, use an ice cream scoop.) Arrange balls on parchment lined baking sheet 2. inches apart. Press each ball gently with the flat bottom of a glass. Bake in preheated 350°F oven for 10 to 12 minutes, until crackled and just beginning to turn golden. Remove from oven, let cool on baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Store between sheets of waxed paper in an airtight container. Nutritional information per cookie: Calories 116 (31% from fat) • carb. 19g • pro. 1g • fat 15g • sat. fat 2g • chol. 13mg • sod. 72mg • calc. 5mg • fiber 0g Meringue Kisses Light as a cloud, these little kisses are just the thing when the sweet tooth bites. Preparation: 15 to 20 minutes, plus baking and resting times. Makes 36 kisses 1 tablespoon butter, melted 2 tablespoons confectioners’ sugar 4 large egg whites ./8 teaspoon cream of tartar . cup granulated sugar (superfine is best) 1 teaspoon vanilla or almond extract 2 ounces chopped semisweet or bittersweet chocolate (./8-inch chop) Preheat oven to 225°F. Line 2 baking sheets with parchment paper. Brush the parchment lightly with the melted butter, then dust with confectioners’ sugar, shaking off excess sugar. Place the egg whites and cream of tartar in a medium mixing bowl. Start mixing the egg whites and cream of tartar on speed 1/Low, increasing gently to speed 5/High. Whip until soft peaks form, 1. to 2 minutes (depending on temperature of egg whites). Sprinkle sugar 1 tablespoon at a time over egg whites and beat on speed 5/High after each addition, until stiff peaks form and mixture is shiny but not dry, about 4 minutes total. Add the vanilla and beat on speed 1/Low to blend in, 10 seconds. Using a clean rubber spatula, fold in chopped chocolate. Drop meringue mixture by rounded tablespoons onto prepared baking sheets, or gently place mixture in a large pastry bag fitted with a 3/8-inch plain tip and pipe out “kisses”. Bake in preheated oven for 1. hours; do not open oven. Turn off oven and let sit in warm oven for an additional 1. hours to dry out. Transfer to a wire rack to cool completely. Store in an airtight container. Nutritional information per “kiss”: Calories 26 (19 from fat) • carb. 5g • pro. 0g • fat 1g • sat. fat. 0g • chol. 0mg • sod. 8mg • calc. 1mg • fiber 0g Tip: Meringues are best when made on a dry day. To make “nests” for mousse: Draw 3-inch circles on the underside of parchment sheet. On the cookie side, butter and dust circles with confectioners’ sugar. Pipe concentric circles of meringue into the 3-inch rounds to form the base. Pipe another 2 circles on top of the outermost edge of the meringues. Bake as directed, but increase both the baking and resting time to 2 hours. Makes 4. Apple Cranberry Coffee Cake This versatile cake can be served as a breakfast or brunch cake, or warmed for dessert and topped with a scoop of vanilla ice cream or softly whipped cream. Preparation: 15 minutes, plus baking time. Makes 18–24 servings cooking spray 3 cups sliced apples* (peel, core, quarter apples, cut into ./8-inch slices) juice of 1 lemon . cup firmly packed brown sugar 1 tablespoon ground cinnamon . teaspoon freshly grated nutmeg . cup dried cranberries (may substitute dried cherries, blueberries or raisins) 3 cups unbleached, all-purpose flour 1 tablespoon baking powder . teaspoon salt 2 cups granulated sugar 1 cup unsalted butter, cut into .-inch pieces 4 large eggs 2 teaspoons vanilla extract Preheat oven to 350°F. Lightly coat a 13 x 9 x 2-inch rectangular baking pan (15-cup) with cooking spray. Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Toss gently to combine; reserve. Place the flour, baking powder, and salt in a medium bowl. Mix on speed 1/Low to blend and aerate, 15 seconds; reserve. Place the granulated sugar and butter in a large bowl. Mix on speed 2/Low to cream until well blended, 1 minute. Add eggs and vanilla; mix on speed 2/Low until smooth and creamy, about 50 seconds. Add the flour mixture; mix on ...
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