Buttery Shortbread

Try Melissa d'Arabian's Buttery Shortbread with a hint of cinnamon and orange zest.

Ingredients

• 1 stick unsalted butter at room temperature
• ¼ cup sugar
• ½ teaspoon orange zest
• ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• ½ cup all-purpose flour, plus extra to flour work surface
• ½ cup whole-wheat flour

Directions

1. Preheat oven to 300°F. Place butter and sugar in bowl of stand mixer (or in medium bowl if using hand mixer) and cream until light and airy, about 1 minute. Mix in salt, orange zest, and cinnamon, then add flour in 4 ¼-cup increments, mixing after each addition. Gather dough into ball (wrap in plastic wrap, and refrigerate for 15 minutes).
2. Lightly flour work surface and roll dough into an 8×2-inch rectangle, ½-inch thick. Trim slightly ragged edges and slice rectangle into 4 equal strips lengthwise. Repeat crosswise to yield 16 rectangles. Use spatula to transfer shortbread to cold, ungreased, rimmed baking sheet. Prick tops of squares with fork and bake until cookies are golden, about 25 minutes. Remove pan from oven and cool completely on wire rack.

Rustic Open-Faced Peach Pie

Peach pie from 350 Best Vegan Recipes by Deb Roussou © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.

Ingredients

• 4 cups peach halves in light syrup (1 28-ounce can)
• 8 ounces vegan frozen puff pastry, thawed (1 sheet)
• ⅓ cup raw sugar, divided
• 1 cup chopped almonds
• 2 tablespoons vegan hard margarine
• 1 tablespoon vanilla bean paste
• 1 tablespoon plain soy yogurt or other vegan yogurt
• ¼ teaspoon ground nutmeg
• Pinch of salt

Directions

1. Preheat oven to 400°F.
2. Drain peaches, reserving ¼ cup syrup. Pat peaches dry, lay on a kitchen towel and set aside.
3. On floured work surface, roll out puff pastry to a 16-inch square. Fit into 10-inch glass pie plate, letting pastry corners hang over edges. Refrigerate while preparing filling.
4. Set aside 1 teaspoon raw sugar for topping and place remainder in food processor. Add almonds, margarine, vanilla bean paste, soy yogurt, nutmeg and salt and process for 30 seconds. Scrape down sides and process until fairly smooth, for 30 seconds more.
5. Spread almond mixture in prepared crust, building up mixture a little higher around edges. Place peach halves, cut side down, on top of almond mixture. Press down lightly. Fold corners of pastry over top of peaches, scrunching square pastry to fit in round pan.
6. Bake in preheated oven until almond filling (showing around peaches) looks dry and peaches have a slightly golden color, 45 to 50 minutes. If pastry seems to be browning too rapidly, cover edges with strips of foil. Let cool on rack 10 minutes.
7. Meanwhile, place reserved peach syrup in a microwave-safe bowl and microwave on High until reduced by half, 3 to 4 minutes. Brush syrup over peaches and sprinkle with reserved sugar. Serve warm or at room temperature.

Lemon Drop Scones

Makes 12 scones.

Ingredients

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/4 teaspoon fine sea salt
• 1 large egg
• 1 cup nonfat plain yogurt
• 1/4 cup liquid honey
• 3 tablespoons unsalted butter, melted
• 2 tablespoons finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoons vegetable oil
• Large rimmed baking sheet, lined with parchment paper

Directions

1. Preheat oven to 400 degrees.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt.
3. In a medium bowl, whisk together egg, yogurt, honey, butter, lemon zest, lemon juice and oil until well blended.
4. Add the egg mixture to the flour mixture and stir until just blended.
5. Drop dough by 1/4 cup measures 2 inches apart on prepared baking sheet.
6. Bake in preheated oven for 14 to 19 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool on pan on a wire rack for 5 minutes, then transfer to the rack to cool for 5 minutes. Serve warm or let cool completely.

Tip: An equal amount of white whole wheat flour may be used in place of the whole wheat pastry flour. Alternatively, use half whole wheat flour and half unbleached all-purpose flour.

Storage Tip: Store the cooled scones in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.

Homemade Cinnamon Raisin Bread

Cinnamon Raisin Bread

• 1/2 cup milk
• 1/3 cup warm water
• 1 package active dry yeast
• 1 egg
• 2 tablespoons and 2 teaspoons white sugar
• 1/4 teaspoon salt
• 2 tablespoons and 2 teaspoons margarine, softened
• 1/3 cup raisins
• 1-2/3 cups all-purpose flour
• 1 cup whole-wheat flour
• 2 teaspoons milk
• 1/4 cup white sugar
• 3 teaspoons ground cinnamon
• 2 teaspoons butter, melted

Warm milk in small saucepan until it bubbles. Remove from heat and let cool until lukewarm. Dissolve yeast in warm water and set aside until frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Gradually add flour to make a stiff dough. Knead dough on a lightly floured surface, about 10 minutes. Place in greased mixing bowl and turn to coat dough. Cover with damp cloth and let rise until doubled, about 1 hour and 30 minutes.

Press or roll out on lightly floured surface into large rectangle 1/2 inch thick. Sprinkle 2 teaspoons milk over dough. Mix together 1/4 cup sugar and 3 teaspoons cinnamon, and sprinkle mixture on top of dough. Roll up tightly, about 3 inches in diameter, and tuck under ends. Place loaf into well greased 9 x 5-inch pan. Lightly grease top and allow to rise again for 1 hour.

Bake at 350 F for 45 minutes, or until loaf is lightly browned. Remove from pan and brush with melted butter or margarine. Let cool before slicing.