BAKED CHICAGO RECIPES

Cocoa Applesauce Bread with Vanilla Drizzle Recipe

 

• 1 2/3 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup dark cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• dash of ground nutmeg
• 1/2 cup shortening
• 3 eggs
• 1 cup chunky applesauce
• 1/2 cup powdered sugar
• 1 tablespoon milk

Preheat oven to 350F degrees.  Grease bottom of 9x5x3 loaf pan. 

Stir together flour, granulated sugar, cocoa, baking powder, baking soda, salt, cinnamon and nutmeg in large bowl.  Add shortening, eggs and applesauce - beating just until blended.  Spoon mixture into prepared pan.

Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.  Cool 15 minutes, then remove from pan and let cool completely on wire rack.

Stir together powdered sugar and milk in small bowl until smooth.  Drizzle over bread

Chocolate French Toast Recipe

• 3 eggs
• 3/4 cup milk
• 3 tablespoons sugar
• 2 tablespoons cocoa powder
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 10 pieces Challah bread, sliced thick
• powdered sugar and syrup
• fresh berries for garnish

Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon in medium bowl until smooth.  Heat griddle or skillet over medium-low heat.  Grease griddle with butter.

Dip both sides of bread in egg mixture.  Place on griddle and cook for about 4 minutes on each side, or until golden brown.  Serve immediately with powdered sugar and syrup.  Garnish with berries, if desired.

 

Chocolate Doughnut Holes with Dark Cocoa Powder Recipe

• 2 1/2 cups all-purpose flour, plus more for work surface
• 1 cup dark cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup granulated sugar, plus more for coating
• 3/4 cup buttermilk
• 4 tablespoons butter, melted
• 2 large eggs
• 6 cups vegetable oil for frying

Sift together flour, cocoa powder, baking powder, baking soda and salt into large bowl.  In another bowl, whisk together sugar, buttermilk, butter and eggs until thoroughly combined.  Stir buttermilk mixture into flour mixture until a smooth dough forms.

On lightly floured surface, pat dough flat and lightly flour.  Roll out dough to 1/3-inch thickness.  Cut into rounds with 2-1/2-inch cookie cutter.  Use thin spatula to lift rounds from work surface.  Re-roll and cut scraps.  Gently roll rounds into a smooth ball.

Line baking sheet with paper towels.  Fill wide shallow bowl with one inch of sugar.  In heavy pot, heat 4 inches oil until it registers 350F degrees on candy thermometer.  In batches of four, fry doughnuts for 5 minutes.  Turn once with slotted spoon and adjust heat as needed.

Transfer doughnuts to prepared sheet.  Let rest 4 minutes.  Roll in sugar to coat.  Serve immediately with favorite warm cocoa.

 

Buttermilk Pancakes with Blueberries Recipe

 

• 1 1/4 cups all-purpose flour
• 2 tablespoons dark brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons butter, melted, plus more for pan
• 1 1/2 cups blueberries
• maple syrup for serving

In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  In another bowl, whisk together buttermilk, milk, eggs and melted butter.  Whisk milk mixture into flour mixture just until combined.

Heat large non-stick skillet or griddle over medium high heat.  Great hot skillet with paper towel moistened with small amount of melted butter.  Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make it round. Sprinkle 2 tablespoons blueberries onto surface of each pancake.

Cook until surface of pancakes has formed bubbles and some have burst (1 to 2 minutes).  Flip pancakes with a spatula and cook until browned on underside (another 1 to 2 minutes more).  Transfer pancakes to warm plate or baking sheet and cover loosely with foil.  Repeat with more butter and remaining batter.  Serve pancakes topped with maple syrup, butter and additional blueberries - if desired.

Provenance: adapted from a recipe published in Everyday Food magazine.

 

French Toast with Red-wine Blueberries Recipe

• 1 cup red wine
• 1/3 cup plus 2 tablespoons sugar
• 1 pint blueberries
• 2 large eggs
• 1 cup half-and-half
• kosher salt
• 6 slices country-style bread, halved diagonally
• 2 tablespoons butter

In medium saucepan, bring wine and 1/3 cup sugar to a boil.  Cook, stirring occasionally, until slightly syrupy (6 to 8 minutes).  Remove from heat and stir in blueberries.

In large baking dish, whisk together eggs, half-and-half, 2 tablespoons sugar and a pinch of salt.  Place bread in dish and let stand 1 minute, pressing to absorb custard liquid.  Turn over and repeat.

In large nonstick skillet, melt 1 tablespoon butter over medium heat.  Swirl in pan to coat.  Add 1/2 the bread and cook until golden brown, about 3 minutes per side.  Transfer to platter and repeat with remaining bread and butter.  Serve topped with red-wine blueberries.

Cran-Walnut Baked French Toast Recipe

• 20 baguette slices (1/2 inch)
• 4 tablespoons butter, melted
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 8 eggs
• 1 1/2 cups milk 
• 1/2 cup dark brown sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt

Line the bottom of a greased 8-inch baking dish with a single layer of bread slices, making sure they fit snugly and cutting them to fit, if necessary. Brush bread layer with some of the butter, then sprinkle with half of the cranberries and walnuts. Top with a second layer of bread and brush with butter. Sprinkle over remaining cranberries and walnuts then top with a third layer of bread; brush with remaining butter.

In a medium bowl, whisk together eggs, milk, sugar, nutmeg, vanilla and salt. Pour egg mixture over bread, making sure to soak the top layer completely. Cover and chill for at least 2 hours, or preferably overnight.

When ready to bake, let dish come to room temperature. Preheat oven to 350°F degrees. Uncover and bake until golden brown and cooked through, about 45 minutes. Set aside for 5 to 10 minutes then serve.  

Provenance:  inspired by recipe originally published at WholeFoodsMarket.com 

Pecan Streusel Coffee Cake Recipe

Streusel Ingredients

• 2/3 cup packed dark brown sugar
• 2/3 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 6 tablespoons butter, melted, cooled slightly
• 1/2 cup pecans, toasted and coarsely chopped

Cake Ingredients

• 2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups packed dark brown sugar
• 1/2 cup butter, room temperature
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup plain Greek-style yogurt

Combine streusel ingredients, brown sugar, flour and cinnamon, in medium bowl.  Add melted butter and toss with fork to blend.  Using fingertips, rub mixture together until small clumps form.  Mix in pecans.

For cake, preheat oven to 350F degrees.  Butter 9x9x2-inch metal baking pan.  Combine flour, baking soda, nutmeg, and salt in medium bowl.  Whisk to blend.  Using electric mixer, beat brown sugar, butter and vanilla in large bowl until well blended (about 2 minutes).  Add eggs 1 at a time, beating well after each addition.  Add half of flour mixture; beat just until blended.  Add yogurt; beat just until blended.  Beat in remaining flour mixture just until blended.

Spoon half of batter into prepared baking pan.  Spread evenly.  Sprinkle half of streusel evenly over batter.  Spoon remaining batter in dollops over streusel, then spread evenly over with spatula.  Sprinkle remaining streusel evenly over top.

Bake until streusel topping is brown and tester inserted into center comes out clean (about 45 minutes).  Cool cake in pan on rack 30 minutes.  Cut into squares and serve slightly warm.

Cherry Scones Recipe

 

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar
• 1/2 cup cold butter, cut into pieces
• 3/4 cup dried cherries
• 1/2 cup buttermilk
• 1 large egg, lightly beaten
• 1 tablespoon milk

Preheat oven to 425F degrees.  Line baking sheet with parchment paper.  In bowl, stir together flour, baking powder, baking soda, salt and 2 tablespoons sugar.  With pastry blender, cut in butter until mixture resembles coarse meal.  Stir in cherries.  Make a well in center.  Add buttermilk and egg.  Stir just until combined.

Transfer dough to lightly floured surface.  Knead 5 or 6 times.  Pat into 8-inch disk.  With floured 2 1/4-inch biscuit cutter, cut out rounds.  Re-roll and cut scraps once.  Transfer to baking sheets, about 2 inches apart.  Brush rounds with milk.  Sprinkle with 1 tablespoon sugar.  Bake until scones are golden brown (12 to 15 minutes).  Let cool on wire rack; serve warm with butter or jam.

Cinnamon-Oat Pancakes with Raspberries Recipe

 

• 2 cups all-purpose flour
• 1/4 cup packed dark brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 cups old-fashioned rolled oats
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup raspberries with juice drained

In food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats.  Pulse a few times to coarsely grind oats.  In large bowl, whisk together buttermilk, eggs, and oil.  Add dry ingredients and 1 cup oats and whisk just until moistened.

Heat a large skillet or griddle over medium heat.  Lightly oil skillet or griddle.  Using 3 tablespoons of batter for each pancake, drop batter in skillet and cook until a few bubbles have burst (about 2 minutes).  Flip pancakes and cook until browned on both sides.  Repeat with more oil and batter.  Serve warm with raspberries for garnish. 

Provenance:  Adapted from recipe appearing in EveryDay Food magazine.

  

Sour Cream Doughnuts Recipe

 

• 2 eggs
• 1 cup sour cream
• 3/4 cup buttermilk
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 4 1/2 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• vegetable oil, 2 quarts
• 1 cup powdered sugar
• 2 teaspoons cappuccino

Beat together eggs, sour cream, buttermilk, butter and vanilla extract.

Sift flour, sugar, baking powder, salt, nutmeg and cinnamon into bowl of stand-mixer.  Fit mixer with paddle attachment.  Pour in sour cream mixture.  Flick to slow speed.  Dough will clump ragged.  Increase to medium speed and beat smooth, 2 minutes.  Cover and chill 2 hours.

On floured surface, pat half of dough to 3/8-inch thick.  Punch out doughnut shapes using 2 1/2-inch round cutter and 1-inch round cutter.  Repeat, re-rolling scraps once.

Fill deep, heavy pot with 2 inches of oil.  Heat to 375 degrees.  Use slotted spoon to slide in four doughnuts, one by one.  Doughnuts will sink, then rise.  Fry another 30 seconds, then flip and fry other side until golden brown.  Remove to rack to drain.  Repeat with remaining doughnuts, then doughnut holes.

Drizzle coffee into powdered sugar.  Stir to a thick glaze.  Dip warm doughnuts in glaze.  Enjoy warm with a hot cup of coffee.

Provenance:  Adapted from recipe by Bennison's Bakery, Evanston, Illinois.