Page 19 - Florida Sentinel 12-27-19

Recipes
Ingredients:
Ingredients:
• 8.5 oz. all-purpose flour (about 2 cups)
• 4 ounces whole-wheat flour (about 1 cup)
• 3/4 cup packed brown sugar • 4 teaspoons ground ginger
• 1 tablespoon ground cin- namon
Directions:
• 3/4 teaspoon baking soda • 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter, softened
• 3/4 cup molasses
• 1 tablespoon whole milk • 1/4 cup granulated sugar • 1/4 cup powdered sugar
Crust:
• 1 1/2 cups graham cracker crumbs
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted but- ter, melted
Cheesecake:
• 1 pound cream cheese, at room temperature
• 1/3 cup sugar
• Pinch kosher salt
• 7 ounces good-quality white chocolate, melted and cooled
Directions:
MOLASSES CRINKLE COOKIES
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
–Place first 7 ingredients in the bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until combined. Add butter; beat 2 minutes, scraping sides of bowl as needed. Add molasses and milk; beat just until combined. Divide dough into 2 portions; wrap each portion in plastic wrap. Chill 2 hours or until firm.
–Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Shape dough into 36 balls (1 table- spoon each). Place granulated sugar in a small dish. Place powdered sugar in a small dish. Roll each ball in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheets. Bake at 350°F for 12 minutes or until set but slightly soft in the center. Cool 5 minutes on wire racks before serving, or cool completely before packaging.
slightly
• 2 large eggs, at room temper- ature
• 1/2 cup raspberry jam, seeds strained out
SALTED CARAMEL APPLE PIE
– For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch over- hang on 2 sides.
– Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
– Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
– For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 min- utes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
– Drop the raspberry jam in dollops all over the top of the cheese- cake. Then, using a toothpick, swirl the jam and the cheesecake bat- ter decoratively.
– Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refriger- ate until completely cold, at least 6 hours.
– Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.
Ingredients:
• 6.4 ounces all-purpose flour (about 1 1/2 cups)
• 3.5 ounces whole-wheat pas- try flour (about 1 cup)
• 1 tablespoon sugar
• 1/4 teaspoon kosher salt
• 6 tablespoons chilled un- salted butter, cut into 1/2-in. pieces (3 oz.)
• 1/4 cup canola oil
• 1/4 cup ice water FILLING
• 1/2 cup packed dark brown
Directions:
sugar
• 2 tablespoons unsalted butter • 2 tablespoons water, divided • 3/8 teaspoon kosher salt
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract Cooking spray
• 3 pounds Fuji apples, peeled, cored, and quartered (about 5 medium)
• 1.1 ounces all-purpose flour (about 1/4 cup), divided
• 1 large egg white, lightly beaten
– To prepare crust, weigh or lightly spoon flours into dry measur-
ing cups; level with a knife. Place 1 1/2 cups all-purpose flour, pas-
try flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a food
processor; pulse 3 to 4 times to combine. Add 6 tablespoons butter
and canola oil; pulse 8 to 10 times or until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to form a ball. Turn dough out onto a work surface; divide and shape into 2 (8-inch) disks. Wrap in plastic wrap, and refrigerate 1 hour or overnight.
– To prepare filling, combine brown sugar, 2 tablespoons butter, 1 tablespoon water, and 3/8 teaspoon salt in a small saucepan over medium-high. Cook 7 minutes or until mixture begins to bubble and thicken, stirring frequently. Remove pan from heat; stir in milk and vanilla. Return pan to medium-high; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat; cool slightly.
– Preheat oven to 425°F. Unwrap 1 dough disk and place between 2 large sheets of parchment paper. Roll to an 11-inch circle. Place into a 9-inch pie plate coated with cooking spray. Refrigerate until ready to use. – Grate enough apple quarters to equal 1 cup. Combine grated apple and 1 tablespoon all-purpose flour in a bowl. Cut remaining apple quarters into 1/2-inch-thick slices; combine with remaining 3 tablespoons flour. Add grated apple mixture to sliced apple mixture. Pour cooked brown sugar mixture over top; stir to coat. Spoon filling into prepared pie shell.
– Unwrap remaining dough disk; roll to an 11-inch circle. Cut circle into 10 (1/2-inch) strips. Arrange in a lattice pattern over apple mixture, sealing dough strips to edge of crust. Combine remaining 1 tablespoon water and egg white in a bowl; brush lattice and dough edges. Bake at 425°F for 45 minutes. Cover loosely with foil, and bake at 425°F for 15 more minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.
FRIDAY, DECEMBER 27, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B