Red Onion and Balsamic Tart

This savory tart makes a wonderful summer lunch. 1. 2. 3. Volume Ounces Grams

Crust

3/4 cup King Arthur Unbleached All-Purpose Flour 1/4 cup Hi-maize Fiber; or substitute 1/2 cup all-purpose flour 1/4 cup Vermont cheese powder 1/4 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon cayenne pepper or a dash of hot sauce, optional 6 tablespoons cold butter 1/4 cup shredded Parmesan cheese 2 tablespoons cold water

Recipe summary
Hands-on time: 40 mins. to 55 mins. Baking time: 30 mins. to 35 mins. Total time: 1 hrs 55 mins. to 2 hrs 17 mins. Yield: 4 servings

Tips from our bakers

This recipe will also make an 8" or 9" tart. Bake the crust for 12 to 15 minutes, the filled tart for 25 to 30 minutes. To make tarts ahead of time and freeze, proceed with the Onion filling directions as written, baking the tart shells for 12 minutes, and the 1 large red onion, filled tarts for 18 minutes. Cool the tarts to room temperature and peeled and sliced remove them from the pans. Place the tarts on a baking sheet, cover 2 tablespoons butter the pan tightly with plastic wrap, and place it in the freezer. When ready to serve, preheat the oven to 350F and, after removing the 1 tablespoon plastic wrap, transfer the baking sheet to the oven to reheat the tarts balsamic vinegar for 20 to 25 minutes. Note: This freeze-and-bake method is pinch of salt recommended only for small tarts, not for an 8" or 9" tart. 2 large eggs 1/2 cup milk or half & half 1/2 teaspoon salt

1/2 teaspoon black pepper 1/2 teaspoon dried thyme

Cheese filling

1/4 cup soft goat cheese, crumbled

Directions
1) To make the crust: Whisk together the flour, Hi-maize, cheese powder, salt, dry mustard, and pepper or hot sauce. 2) Cut the butter into pats, and work it into the flour till the mixture is crumbly. 3) Toss in the cheese. Add the water, tossing with the flour mixture till moistened; add an extra tablespoon or two of water if necessary, to bring the dough together. 4) Divide the dough into four pieces. Pat each into a disk, wrap, and refrigerate for 30 minutes. 5) Transfer the disks to a lightly floured surface, and roll them into 1/8"-thick circles. 6) Place the circles in 4 1/2" tart pans. Prick bottoms with a fork, and chill in the freezer for 15 minutes, while you preheat the oven to 400F. 7) Bake the tart shells for 12 to 15 minutes, until light

brown around the edges. Remove from the oven and cool. 8) To make the filling: Saut the onion in the 2 tablespoons butter till translucent. 9) Stir in the vinegar and salt. Remove from the heat. 10) Whisk together the eggs, milk, and seasonings. 11) To assemble the tarts: Place 1/4 of the goat cheese into each tart shell. Add 1/4 of the milk-egg mixture, then top with 1/4 of the sauted onions. 12) Bake the tarts for 18 to 22 minutes. Remove them from the oven, and cool for 10 minutes before removing from the pans. Serve warm, or at room temperature. Yield: 4 individual tarts.

Turkey Chili Hand Pies

text size: A A A Hand pies are part of a growing trend of old-becomes-new-again recipes taking the country by storm. At their most basic, they are sweet or savory fillings in pastry or pie dough, small enough to be held in the hand for on-the-go enjoyment. These hand pies make the most of leftover turkey from your holiday roast, blending meat, tomato, cheese and spices into a zesty, flavorful filling surrounded with an incredibly flaky crust. Before you know it, you'll want one for each hand!

Volume Ounces Grams One recipe Quick Flaky Pastry OR your favorite pie dough 2 cups shredded cooked turkey 1 cup diced onion 2 cloves garlic, minced 1 tablespoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon each salt and pepper 15-ounce can ground tomatoes 1 cup shredded sharp cheddar cheese 1 to 2 tablespoons tomato paste, as needed Directions 1) Prepare your flaky pastry or pie dough recipe and set aside to chill for at least 30 minutes. This can be made the day before if desired. Keep chilled until ready to use. 2) Prepare the turkey chili. Begin by sauting the onion and garlic in a small amount of water or oil. When the onion begins to turn opaque, stir in the chili powder, cumin, salt and pepper. 3) Continue to saut for 1 minute, until the mixture is very fragrant. Add the tomatoes and cooked turkey, bring to a boil, and reduce the heat to low. Simmer for 10 minutes.

4) Stir in the cheese and check for consistency. If the chili seems on the wet side, add a tablespoon or two of tomato paste to thicken it up. As a filling, it will need to be slightly thicker than regular-in-thebowl chili. Simmer for another 10 minutes. 5) Remove from the heat, transfer to a large bowl, and place in the fridge until cooled. 6) When you're ready to bake, preheat the oven to 375F. Roll the crust 1/4" thick and cut circles with a biscuit cutter or other round cutter. You can cut any size up to 6". 7) Depending on the size of the circle, place a few tablespoons of cooled chili to the left of center, then fold the crust over the chili to make a half-moon shape. Use a touch of water to seal the seam, and press firmly with a fork to complete the seal. 8) Place several hand pies on a parchment-lined baking sheet and bake for 15 to 30 minutes, again depending on the size of the pies. When done, the crust will be golden all over and sizzling. 9) Serve hot with fresh salsa, salsa verde, sour cream, and your other favorite toppings.

Recipe summary Hands-on time: 35 mins. to 40 mins. Baking time: 20 mins. to 30 mins. Total time: 2 hrs 15 mins. to 2 hrs 30 mins. Yield: 8 to 24 pies, depending on size

Roasted Root Vegetable Pie text size:

A savory pie crust redolent of herbs, and a rich potato and vegetable filling that showcases fall's harvest of sweet root vegetables. This pie can also be frozen before baking, so making an extra will give you a quick meal any time of year. 1. 2. 3. Volume Ounces Grams

Savory crust

2 cups King Arthur Unbleached AllPurpose Flour 1/2 teaspoon salt 2 tablespoons minced fresh herbs (thyme, parsley, chives) 1/2 cup unsalted butter, chilled and diced 1/4 cup cream cheese, chilled and diced 1 to 2 tablespoons milk, as needed

Recipe summary
Hands-on time: 1 hrs 20 mins. to 1 hrs 30 mins. Baking time: 40 mins. to 45 mins. Total time: 2 hrs 45 mins. to 2 hrs 55 mins. Yield: 1 pie, 8 servings

Filling vegetables

2 1/2 cups pearl onions Want to go gluten free? Switch out the 1 cup peeled, diced winter squash savory herb crust for your favorite gluten free 2 cups peeled, diced rutebaga crust recipe. You can even bake the filling as a 1 cup peeled diced white turnip casserole and go crustless. 1 cup peeled, diced parsnips 1 cup diced leeks, washed and drained 2 cups peeled, diced celery root 2 cups sliced mushrooms 2 to 3 tablespoons olive or vegetable oil salt and pepper to taste

Tips from our bakers

Potato filling binder

2 medium baking potatoes 2 large eggs 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1 teaspoon dried thyme

1/2 to 1 teaspoon salt

Directions
1) For the crust: Whisk the flour, salt and herbs together in a medium bowl. Cut in the butter and cream cheese until the mixture is the texture of granola. Add the milk one tablespoon at a time until the dough comes together but is not soggy. 2) Pat the dough into a disk, wrap in plastic and refrigerate at least 30 minutes before rolling out. 3) To roast the vegetables for the filling. Preheat the oven to 425F. Place the diced, chopped vegetables in a large bowl and drizzle them with the oil. Season with salt and pepper and toss all to coat. 4) Spread the vegetables out on a parchment or foil lined baking sheet and roast in the oven for about 45 to 60 minutes total, stirring well every 15 minutes. The veggies are ready when they are fork tender and caramelized on the edges. Set aside to cool. 5) While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. Peel, drain and mash the potatoes in a large bowl. 6) Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables. 7) To assemble: Roll the pie crust to a 12" to 14" circle. Drape the crust into a greased 9" or 10" pie pan. Trim and flute the crust edges and place the filling in the unbaked crust. 8) At this point the pie can be well wrapped and frozen for up to 4 weeks. If you are baking now, bake in a preheated 400F oven for 15 minutes. Reduce the heat to 350F and bake for another 25 to 30 minutes or until golden browned on top and the center is set.

9) If you have frozen the pie, you can bake it directly from the freezer at 350F for 1 hour and 20 minutes. Be sure to check the edge of the crust and protect it from burning with a pie shield or foil.

Fresh Tomato Tarts

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Garden-fresh tomatoes pair with cheese in a buttery, flaky pastry shell to make appetizer tarts, or a light quiche, perfect for brunch. Read our blog about these tarts, with additional photos, at Bakers' Banter. 1. 2. 3. Volume Ounces Grams

Crust

Recipe summary
2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup cream cheese 1/2 to 3/4 teaspoon salt* 2 tablespoons buttermilk powder, optional 10 tablespoons cold butter 3 to 4 tablespoons ice water *Use the lesser amount of salt if you use salted butter Hands-on time: 20 mins. to 30 mins. Baking time: 15 mins. to 25 mins. Total time: 1 hrs 5 mins. to 1 hrs 35 mins. Yield: 2 large or 8 individual tarts

Filling for large tarts*

6 large eggs, beaten 1 1/2 cups milk 1 cup shredded cheddar cheese 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/2 teaspoon salt 2 medium tomatoes, sliced in 1/4"-thick slices *To make one large tart rather than two, simply halve all

of the ingredients.

Filling for small tarts

32 cherry or grape tomatoes 1 cup shredded cheese, your choice what type

Directions
1) To make the crust: Put the flour in a bowl, or in the work bowl of a food processor. Add the cream cheese, salt, and buttermilk powder. Mix together until everything is evenly crumbly. If you're using a food processor, just a few quick pulses are all you'll need. 2) Cut the cold butter into pieces and work it into the flour, leaving some visible pieces. 3) Sprinkle the dough with the cold water and toss. Squeeze the dough to determine if it holds together. If it's too dry, add water 1 tablespoon at a time, using just enough so the dough will hold together. 4) Divide the dough in half, to make two 9" tarts. Or divide it in eight pieces, to make eight 4 1/2" tarts. Or make one fullsized tart, and four small tarts. Flatten each piece of dough into a disk, wrap well, and refrigerate for 30 minutes or longer. 5) If you're making two large tarts, roll each piece of dough to a 12" diameter. For small tarts, roll each piece to a 5 1/2" to 6" diameter. 6) Gently place the rolled-out pastry in the tart pan, smoothing it over the bottom and tucking it into the sides. Roll your rolling pin across the top of the pan to cut off the excess pastry. Peel the pastry away from the edge of the pan. You can bake these trimmings along with the tarts, for a crunchy/flaky snack. 7) If you're making small tarts, prick the bottom crust all over with a fork. Bake them in a preheated 350F oven for 10 minutes; they'll probably puff up a bit, despite the pricking; and their sides will slide down the edges of the pan. That's OK. Remove the tarts from the oven, and set aside while you make the filling. 8) If you're making two 9" tarts, refrigerate the crusts while you prepare the filling. 9) To fill the mini tarts: Place about 8 cherry tomato halves in the bottom of each tart shell. Sprinkle each tart with 2

tablespoons of your favorite shredded cheese; we like a combination of blue cheese and cheddar. 10) Bake the tarts in a preheated 425F oven for about 20 minutes, till their crusts are brown and the cheese is melted. Remove from the oven, and serve warm, or at room temperature. 11) To fill the standard tarts: Whisk together the eggs, milk, cheese, herbs, and salt. Divide the mixture between the two chilled shells. Lay the sliced tomatoes on top. 12) Bake in a preheated 425F oven for 15 minutes, then reduce the oven temperature to 350F and bake for another 10 to 15 minutes, till the crust is brown and the custard is set. Remove from the oven, and serve warm. Yield: 2 large or 8 small tarts.

Mushroom Cheddar Tarts text size:

These savory little tarts are a tasty addition to the hors d'oeuvres tray. Crust 1 cup (2 sticks, 8 ounces) cold butter, cut into pats 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1/2 cup (2 3/8 ounces) Hi-maize Natural Fiber (or substitute all-purpose flour) 1/2 cup (2 ounces) Vermont Sharp Cheddar Cheese Powder (or substitute finely ground

Parmesan cheese) 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon cayenne pepper or a dash of hot sauce, optional 3/4 cup (3 ounces) shredded sharp cheddar cheese 1/2 cup (4 ounces) ice water Filling 1 cup (3 to 4 ounces) sliced mushrooms 1 medium red bell pepper, diced 3 large eggs 3/4 cup (6 ounces) milk or half and half 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dried thyme 1/2 cup (2 ounces) shredded sharp cheddar cheese To make the crust: Work the butter into the dry ingredients to form an unevenly crumbly mixture. Toss in the cheddar cheese and water, mixing until the dough is cohesive; add an extra tablespoon or two of water, if necessary. Divide the dough in half, pat each half into a disk, wrap, and chill for 30 minutes. To make the filling: Saute the mushrooms and red pepper in 1 tablespoon of butter till the mushrooms are browned. Set aside. Whisk together the eggs, milk, salt, pepper, and thyme. Preheat the oven to 400F. Roll one piece of the dough into a 10" x 13" rectangle, and cut it into twelve 3 1/4" squares. Fit the squares into the cups of a square mini-tart pan (or cut rounds, and fit into a mini-muffin pan). Place a teaspoon each of sauteed mushrooms and peppers and shredded cheese into each cup. Fill with the egg mixture. Bake the tarts for 18 to 22 minutes, till golden. Remove from the oven and allow to rest for 10 minutes before removing from the pan. Repeat with the remaining dough and filling. Serve warm; or refrigerate and reheat for 10 minutes in a 375F oven. Yield: 24 tarts.

Spinach & Mushroom Hand Pies

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These tasty vegetarian hand-held pies are perfect for an on-the-go meal or snack. 1. 2. 3. Volume Ounces Grams

Crust

1 1/2 cups King Arthur Unbleached All-Purpose Flour 6 tablespoons Hi-maize Fiber or unbleached all-purpose flour 1/4 cup (1 ounce) Vermont cheese powder or finely grated Parmesan cheese 1/4 teaspoon salt 3/4 cup (12 tablespoons) cold unsalted butter, diced 1/2 cup grated cheddar cheese 6 tablespoons ice water

Recipe summary
Hands-on time: 30 mins. to 40 mins. Baking time: 18 mins. to 22 mins. Total time: 1 hrs 18 mins. to 1 hrs 32 mins. Yield: 5 servings

Tips from our bakers

Using a pie mold? Simply use the pie mold to cut out 10 circles of dough. Place one piece of dough into the mold, fill with 1/3 cup of the filling and 1 1/2 tablespoons cheese, brush the edge with water, and top with a second piece of dough, pressing the mold together to seal the edges. Simple as... pie! You may end up with extra filling, but not to worry. Use the filling in your favorite egg dish omelet, frittata, scramble, etc. Or try it as a topping for pizza.

Filling

1 tablespoon butter 1/3 cup diced onion 8 ounces white mushrooms, chopped 8 ounces fresh spinach, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup grated cheddar cheese

Directions
1) To make the crust: Whisk together the dry ingredients.

2) Work in the butter until the mixture is unevenly crumbly. Add the cheese and water, mixing until the dough is cohesive. 3) Divide the dough in half, pat each half into a disk, wrap in plastic, and chill for at least 30 minutes. 4) To make the filling: Saut the onion and mushrooms in the butter until softened. 5) Add the spinach, salt, and pepper, and cook until warmed through. Cool to room temperature. 6) Preheat the oven to 400F. Grease a baking sheet, or line with parchment. 7) Roll each piece of dough 1/4" thick. Cut out 10 rectangles (about 4" x 5"); a 5wheel accordion cutter or pastry wheel both work well here. 8) Put 1/3 cup filling and 1 1/2 tablespoons cheddar cheese onto five of the rectangles. Brush a thin coating of water along the edge of each rectangle. 9) Stretch an unfilled rectangle over the filling, and crimp the edges of the pie with the tines of a fork to seal. Transfer to the baking sheets. 10) Bake the pies for 18 to 22 minutes, until golden. 11) Remove them from the oven, and serve warm.

Yield: 5 pocket pies.

Blueberry Hand Pies text size:

These sweet and fruit-full pastries can be served anytime and anywhere, thanks to their convenient portability. 1. 2. 3. Volume Ounces Grams

Pastry

2 cups King Arthur Unbleached All-Purpose Flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup (16 tablespoons) cold unsalted butter 1/2 cup cold sour cream

Recipe summary
Hands-on time: 30 mins. to 40 mins. Baking time: 18 mins. to 20 mins. Total time: 1 hrs 18 mins. to 1 hrs 30 mins. Yield: 8 hand pies

Filling

2 cups blueberries, fresh or frozen 1/4 cup sugar 1 tablespoon Instant ClearJel 2 teaspoons lemon juice

Topping

1 large egg, beaten white sparkling sugar, for garnish

Directions
1) To make the dough: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.

2) Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads. 3) Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter. 4) Flip the dough over, give it a 90 turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again. 5) Wrap the dough, and chill for at least 30 minutes before using. 6) To make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature. 7) Preheat the oven to 425F; place a rack on the middle shelf. Line a baking sheet with parchment paper. 8) To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares. 9) Divide the filling among eight of the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square. 10) Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice. 11) Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal. 12) Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet. 13) Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving. Yield: 8 hand pies.

Fudge Drops text size:

These soft, rich fudge cookies develop a shiny/cracked top surface as they bake. It's an interesting process; the cookies don't crack until just before they're done; and sometimes they develop large rivulets (like the ones pictured above), while at other times their surface is just a faint mass of tiny cracks. we've found that baking one pan of cookies at a time, on the middle rack, produces the most reliably "crackly" cookies. 1. 2. 3.

Volume Ounces Grams 1 1/3 cups chopped bittersweet or semisweet chocolate 3 tablespoons butter 1 cup sugar 3 large eggs 1 teaspoon espresso powder 1 teaspoon vanilla extract 1 cup King Arthur Unbleached All Purpose Flour or King Arthur White Whole Wheat Flour 1/4 teaspoon baking powder 1/4 teaspoon salt

Recipe summary
Hands-on time: 15 mins. to 25 mins. Baking time: 10 mins. to 11 mins. Total time: 3 hrs 25 mins. to 12 hrs 36 mins. Yield: 4 dozen 2" cookies

Tips from our bakers

You may use regular chocolate chips, but we prefer the flavor of bittersweet chips, or any of our bittersweet chocolates. If you're using bar chocolate (as opposed to chips or chunks), chop it into irregular 1/2" to 3/4" chunks, to help it melt more quickly. Directions For larger cookies, use atablespoon cookie scoop . The recipe will yield about 2 dozen 3" to 3 1) In a double boiler, or in the microwave, 1/2" cookies. gently melt together the chocolate and butter. To avoid heating the chocolate too Be sure to allow the cookies to cool before much and possibly burning it, the best moving them off the baking sheet, as they're very method is to heat until the butter is melted delicate while hot. Loosen them with a spatula and the chocolate has partially melted, then while they're still warm, then let them finish

cooling on the pan. For a double hit of chocolate, stir 1 cup chocolate chips into the batter, after you've added 2) In a separate bowl, beat together the the flour. The cookies won't be as pretty, but they'll sugar and eggs until they're thoroughly taste delicious! combined. Add the hot melted chocolate, This is a great place to use ourwhite whole then stir in the remaining ingredients. wheat flour. Your family will never dream they're 3) Refrigerate the batter-like dough until it's enjoying whole wheat cookies! thoroughly chilled, about 3 hours (or overnight). It needs to set and stiffen up before it can be scooped into balls. remove from the heat. Stir until all the chocolate melts. 4) Preheat the oven to 325F. Lightly grease two baking sheets, three if you have them. Or line sheets with parchment, and grease the parchment. 5) Drop the cookie dough by heaping teaspoonfuls (balls about 1" across) onto the prepared baking sheets. A teaspoon cookie scoop makes this task extremely simple. Leave about 2" between the dough balls, as they'll spread as they bake. 6) Bake the cookies for 10 to 11 minutes, until their tops are shiny and cracked. They won't crack until the very end, so keep a close eye on them; when they're cracked all the way across the top surface, they're just about done. The point is, you want these baked all the way through, but just barely; additional baking will make them crisp rather than chewy. 7) Remove the cookies from the oven. After a few minutes, gently loosen them with a spatula, then let them finish cooling on the pan. Yield: about 4 dozen 2" cookies.

Crunchy Crackers text size:

This recipe mimics an extra-crunchy, seedtopped whole-gain cracker you may find at your supermarket. These are great for spreads and dips of all kinds. Thanks to input from our readers about the baking time, we've reduced it by 10 minutes, as of August, 2011. We've also added salt as an optional topping, to enhance flavor. Sometimes it takes a community to build a recipe! 1. 2. Volume Ounces

Recipe summary

Hands-on time: 20 mins. to 35 mins. 3. Grams Baking time: 35 mins. to 50 mins. Crackers Total time: 7/8 to 1 cup lukewarm water 1 hrs 35 mins. to 2 hrs 5 mins. 1 1/2 cups King Arthur White Whole Yield: Wheat Flour two 16" x 11" sheets of crackers. 1 cup King Arthur Unbleached AllPurpose Flour Tips from our bakers 2 tablespoons non-diastatic malt These crackers can also be made using powder or sugar our 12-Grain Artisan Bread Flavor. Simply 1 teaspoon instant yeast substitute 1/2 cup of the flavor for 1/2 cup of the 1 teaspoon salt white whole wheat flour, and omit the 4 tablespoons (1/4 cup) seeds the bread flavor is a 2 tablespoons whole milled flax or quick and easy stand-in. whole flax seeds, preferably golden*

2 tablespoons sesame seeds or whole flax seeds, preferably golden* *Substitute 1/4 cup golden flax seeds for the flax and sesame, if desired.

Topping

1/2 cup sunflower seeds, midget preferred* 1/4 cup sesame seeds* 1/4 cup whole flax seeds,* golden preferred

sea salt or your favorite flavored salt, if desired *Substitute 3/4 cup artisan bread topping + 1/4 cup whole flax seeds for the sunflower, sesame, and flax seeds, if desired.

Directions
1) To make the dough: Mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry. 2) Knead in the seeds. 3) Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit. 4) Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14" x 9", a generous 1/8" thick. This will probably require you to roll the dough until it fights back; give it a 10minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough. 5) For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough. 6) If you don't have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt, if desired. Crush the sea salt between your fingers or grind it in a salt mill if it's very coarse.

7) Prick the dough over with a fork, and cut it into rectangles, whatever size you like. Pull the crackers apart just a bit; you don't need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350F; they'll get just a bit puffy. 8) Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they're completely cool, break apart, if necessary, and store airtight. Yield: two 14" x 9" sheets of crackers.

Apple Cider Caramels text size:

Apple pie meets caramel in these soft, chewy candies. When wrapped in parchment they're the perfect homemade treat to hand out on Halloween. 1. 2. 3.

Volume Ounces Grams 2 cups (1 pint) heavy cream or whipping cream 1 cup light syrup 2 cups sugar 6 tablespoons butter, salted or unsalted Recipe summary 1/2 cup boiled cider Hands-on time: 5 mins. to 10 mins. 1/2 teaspoon salt Baking time: 1 teaspoon Apple Pie Spice* 20 mins. to 30 mins. *No Apple Pie Spice? Substitute 1/2 teaspoon cinnamon, Total time:

1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice

25 mins. to 35 mins. Yield: 64 caramels

Directions
1) Lightly grease an 8" x 8" baking pan and line with parchment paper, leaving an overhang on opposite sides. 2) Combine the cream, corn syrup, sugar, butter, and boiled cider. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook until the mixture reaches 248F on a candy thermometer, 20 to 30 minutes, depending on your particular stove. 3) Remove the pan from the heat; stir in the salt and spice. 4) Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares. 5) To wrap the caramels, use 6" squares of parchment paper. Place one caramel in the center of each square; wrap the opposite edges of the paper around the caramel and twist the exposed edges to close. Yield: 64 caramels.
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Here's a guilt-free way to enjoy the crunchy outside (and juicy inside) of a restaurant-style zucchini stick. 1. 2. 3. Volume Ounces Grams

Dip

1 tablespoon butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon prepared mustard

Recipe summary
Hands-on time: 30 mins. to 50 mins. Baking time:

1 cup mayonnaise salt and pepper to taste

Zucchini sticks

3 medium zucchini, unpeeled, cut into 3"-long stick 1 tablespoon salt 1 cup coarse, dry bread crumbs (e.g., panko) scant 1/2 cup freshly grated Parmesan cheese 1 tablespoon Pizza Seasoning or mixed Italian herbs olive oil spray 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

20 mins. to 20 mins. Total time: 50 mins. to 1 hrs 10 mins. Yield: about 3 dozen sticks

Directions
1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions. 2) Once the onions are a medium brown, remove from the heat and add the vinegar. 3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth. 4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve. 5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry. 6) Combine the Panko, Parmesan, and pizza seasoning; set aside. 7) Preheat the oven to 425F. Line a baking sheet with parchment, and spray the parchment with olive oil. 8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet. 9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp. 10) Serve immediately, with sweet onion dip.

Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

Magic in the Middles

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Reminiscent of a chocolate peanut butter cup candy (or a buckeye, if you're into homemade candies), this recipe is one that's been making the rounds for years. We guarantee these will disappear in a snap, whatever the audience: from hungry kids after a soccer game, to your coworkers gathered around the office coffeepot! You can see all the steps and read the story behind this recipe at our Baker's Banter blog. 1. 2. 3. Volume Ounces Grams

Recipe summary
Hands-on time: 45 mins. to 60 mins. Baking time: 7 mins. to 9 mins. Total time: 55 mins. to 1 hrs 10 mins. Yield: 26

Chocolate Dough

1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup cocoa powder, unsweetened baking cocoa or Dutchprocess cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup granulated sugar (plus extra for dredging) 1/2 cup brown sugar 1/2 cup (1 stick) unsalted butter, softened 1/4 cup smooth peanut butter 1 teaspoon vanilla extract 1 large egg

Tips from our bakers

The most reliable way to make sure you have equal amounts of filling and chocolate dough is to use a cookie scoop. Our teaspoon scoop yields exactly 26 fillings when scooped with the dough level across the top. Our tablespoon scoop when filled level will yield exactly 26 chocolate blobs of dough to match. If you're doubling this recipe, add an extra egg to the chocolate dough. If you're making this dough ahead of time, add an 2 tablespoons of milk to the chocolate dough. It tends to dry out as it sits, and the extra moisture will keep the outside dough from cracking as you form the

Peanut butter filling

3/4 cup peanut butter, crunchy or cookies. smooth, your choice 3/4 cup confectioners' sugar

Directions
1. Preheat the oven to 375F. Lightly grease (or line with parchment) two baking sheets. 2. To make the dough: In a mediumsized bowl, whisk together the flour, cocoa, baking soda and salt. 3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then 4. stir in the dry ingredients, blending well. 5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth. 6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls. 7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation. 8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; 9. roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. 10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2

inches between cookies. 11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. 12. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Panzanella Bread Salad

This refreshing Italian salad is wonderful made with gardenfresh tomatoes and basil. 1. 2. 3. Volume Ounces Grams

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Bread

1 1/4 cups lukewarm water 2 teaspoons instant yeast 1 tablespoon Pizza Dough Flavor 1 1/4 teaspoons salt 2 tablespoons olive oil 3 cups King Arthur Unbleached All-Purpose Flour 1/2 cup Hi-maize Fiber

Recipe summary
Hands-on time: 25 mins. to 1 hrs 5 mins. Baking time: 48 mins. to 1 hrs 2 mins. Total time: 2 hrs 43 mins. to 2 hrs 42 mins. Yield: 4 quarts, 8 to 12 servings

Salad

2 tablespoons garlic oil 1/4 cup olive oil 4 thick slices (about 10 ounces) of the bread above, or the sturdy bread of your choice 3 tablespoons balsamic vinegar or lemon juice 8 ripe medium-sized tomatoes (3 pounds), diced 1 cup diced red onion 2 cups diced fresh mozzarella cheese (smoked is nice),

in 1/4" cubes 10 fresh basil leaves, minced 1 cup pitted Kalamata olives (or your favorite olives), chopped 2 to 3 teaspoons Pizza Seasoning; or salt and freshly ground pepper to taste

Directions
1) To make the bread: Mix and knead the ingredients together by hand, mixer, or bread machine to make a soft, smooth, slightly sticky dough. 2) Cover the dough, and let it rise for 1 to 1 1/2 hours, until it?s almost doubled in size. 3) Gently deflate the dough, shape it into a ball, place it in a cloche (covered stone) baker, and cover. 4) Let the loaf rise for 30 to 45 minutes, until it's almost doubled. Slash the top of the loaf several times, cover with the lid, and place in a cold oven. 5) Set the oven to 400F. Bake for 35 minutes; remove the lid, and bake until the center of the bread is golden brown and registers 190F to 200F on an instant-read thermometer, another 5 to 10 minutes. 6) To make the salad: Combine the garlic and olive oils. Brush both sides of the bread slices lightly with some of the oil, reserving the rest. 7) Grill or broil both sides of the bread slices until lightly toasted. Let cool; cut into 1/2" cubes. 8) Combine the reserved oil with the vinegar in a salad bowl. Add the remaining salad ingredients (except the bread), tossing to combine. 9) Just before serving, stir in the bread, letting it soak up the tomato juice for a minute or two. Serve immediately. Yield: 4 quarts, 8 to 12 servings.