Ruthi Auda: Recipes

Entries Tagged as 'Recipes'

Recipe: Pumpkin Pie Granola

10.24.2012

’tis the season for pumpkin.

Pumpkin Spice Lattes. Pumpkin bread. Pumpkin pie. Carving pumpkins. And I love it.

In honor of pumpkin month I’ve developed a tasty Pumpkin Pie Granola that you should all take the time to make and enjoy.

PUMPKIN PIE (TWICE BAKED) GRANOLA

Ingredients
3 1/2 cups rolled oats
1/2 cup coconut flakes (I prefer unsweetened)
1/4 cup crumbled graham crackers
1/2 cup pumpkin seeds
1/2 cup pecans
2 teaspoons pumpkin pie spice (cinnamon, nutmeg, clove, etc
1/4 teaspoon sea salt
1/4 cup brown sugar
1/2 cup pumpkin purée
2 tablespoons maple syrup
2 tablespoons coconut oil
2 teaspoons vanilla

Instructions
Preheat the oven to 375F degrees.

Combine oats, coconut, graham crackers, pumpkin seeds, pecans, pumpkin pie spice, and salt in large bowl.

Mix brown sugar, oil, maple syrup, and vanilla in a sauce pan and simmering low, stirring occasionally. Use a candy thermometer to get it to 225F degrees–about 8-10 minutes.

Pour warm mixture over dry ingredients and mix well in bowl.

Spread out on large cookie sheet and bake for 10-12 minutes, or until golden. Shaking sheet and mixing granola half we through.

Let cool completely and then bake for another 10-12 minutes.

Let cool again, and enjoy with Greek yogurt!

Recipe: Maple Pecan Scones

10.10.2012

Last week I had scheduled a “bake date” with a friend of mine and was debating what kind of treat I would create. I was torn between sticking to the familiar and delicious recipes of all-purpose flour and white sugar or experimenting with whole and natural ingredient baking. I went with the former, even though I was afraid they would turn out dry, “wheaty”, and gross.

With guidance from Heidi Swanson, I baked some delicious Maple Pecan Scones based on one of her recipes. The result? They were delicious. They tasted “wheaty” but in a good way and the maple syrup (yes, these are processed sugar-free!) and pecans gave it a delicious flavor.

I whipped up some quick Maple Syrup Butter and I was done for. Do yourself a favor, make a batch and enjoy them with a cup of coffee (or tea).

Recipe below.

MAPLE PECAN SCONES WITH MAPLE SYRUP BUTTER

Ingredients
1/4 cup real, good quality maple syrup
6 tablespoons milk or cream
2 1/4 cups whole wheat pastry flour
1/2 cup rolled oats
1/2 cup chopped pecans
1 1/2 tablespoons baking powder
1/2 teaspoon fine grain sea salt
11 tablespoons unsalted butter, cold, cut into cubes
1 egg, lightly beaten
large-grain sugar (like turbinado)

MAPLE BUTTER
1/4 cup real, good quality maple syrup
1/2 cup butter, room temperature

Instructions
Preheat the oven to 400F degrees.

Whisk together the maple syrup and milk in a small cup, and set aside. Combine the flour, oats, pecans, baking powder, and salt together in a bowl. Using a food processor, cut the butter into the flour mixture, pulsing until it resembles little pebbles in a beach of sandy flour. Now add the maple syrup milk. Pulse until the dough just comes together – don’t over mix.

Turn out onto a floured surface, kneed once or twice, just enough to bring the dough together. Now arrange the dough into a 1-inch thick rectangle. Trim the edges and slice the dough into nine equal-sized squares. Arrange the scones next to one another on a baking sheet lined with parchment paper – 1/4-inch distance between each of them. Brush generously with the egg wash and sprinkle with the large-grain sugar. Bake for 20-25 minutes, or until golden along the bottom and tops.

While scones cool, combine maple syrup and butter in a bowl and beat with a mixer (or whisk really good). Spread over warm scones and enjoy!

Makes 9 scones.

Donut Muffins

5.23.2012

I have a major weakness for pastries. Said weakness led me to our local bakery, Scratch, only to discover one of the most delicious, yet simple pastries out there–donut muffins. Exactly like it sounds, it is the perfect balance of donut meets muffin. I set out to make them and here are my findings…

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DONUT MUFFINS

1/4 cup butter, room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
1 to 1 1/4 tsp ground nutmeg, to taste
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

Topping
3 tbsp melted butter
2 tbsp granulated sugar
2 tbsp brown sugar
1 tbsp cinnamon

Beat together: butter, vegetable oil, and sugars until smooth. Add eggs.

Stir in: baking powder, baking soda, nutmeg, salt, vanilla.

Stir in: flour and milk, alternating–starting and ending with flour.

Spoon batter into greased muffin pan or liners in a muffin pan.

Bake for 15-17 minutes at 425° until they are pale golden or a tester comes out clean.

Remove from oven and let cool slightly.

Melt butter and mix sugars and cinnamon for topping.

With a brush, paint the top of each muffin with the melted butter then sprinkle or roll in cinnamon sugar mixture.

Makes approx. 12 muffins.

*I made them in a standard muffin pan but these would be great in a mini size muffin pan.
**The cinnamon and sugar coating would be great rolled all the way around the entire muffin instead of just the top.

Plum Gin & Tonic

5.14.2012

One of the secret dreams for my life is to be a bar tender. Since it’s more realistic than some of my other dreams (like being a broadway star), I like to dabble in it here and there. Whether I’m planning a party or just having a quiet Saturday afternoon, I love coming up with a good cocktail or two to fit the occasion. Here’s one of my latest…

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PLUM GIN & TONIC
This is a play on the classic gin and tonic–it doesn’t actually have tonic water or limes in it but it has the same effect. Plums are just coming in to season and should stick around until October so you should be able to enjoy this cocktail for the entire summer!

2 oz Plum Simple Syrup (recipe below)
4 oz Hendrick’s Gin
2 oz Lemon Juice
4-6 oz Soda Water

Combine Plum simple syrup, gin, and lemon juice in a shaker and shake over ice. Pour into glasses with ice and top with soda water. Stir to mix. Serves two.

***Side note: This is also tasty for the non-drinkers…just don’t add the gin!

PLUM SIMPLE SYRUP
Combine 1 cup sugar and 1 cup water in a small sauce pan and bring to a boil. Once boiling, add three ripe plums that have been peeled, pitted and cut into wedges. Let simmer for 5 minutes. Remove from heat, let cool to room temperature, and strain before using.

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