Sarabeth Levine

To purchase a copy of the book:

Sarabeth's Bakery: From My Hands to Yours

Event:
Tonight
6:30 p.m. - 8:30 p.m.
Baking class followed by signing
Sur La Table
55 South Main Street
Naperville
(630) 428-1110
www.sarabeth.com
www.goddessofbakedom.com

Maple Muffins
Makes 12 muffins

Baker's Note: Grade B maple syrup refers to its color and flavor, which are darker and stronger than Grade A. It does not mean that it is inferior.

Ingredients:
softened unsalted butter, for the pan
2 1/4 cups unbleached all-purpose flour
3/4 cup whole wheat flour
1 Tablespoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups pure maple syrup, preferably Grade B
12 Tablespoons (1 1/2 sticks) unsalted butter, melted
1/2 cup whole milk
1 large egg plus 1 large egg yolk, at room temperature
1 cup coarsely chopped walnuts, toasted

Directions:
Position a rack in the center of the oven and preheat to 400F. Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan. Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a medium bowl. Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk. Add the dry ingredients to the wet ingredients and stir just until smooth. Stir in the walnuts. Let the batter stand so the dry ingredients can absorb the liquids, about 5 minutes. Using a 2 1/2-inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffin cups. Bake for 10 minutes. Reduce the oven temperature to 375F and bake until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.

Baking Tips:

Read your recipe before you begin and make sure you have everything out and ready.

Use a 2 1/2" ice cream scoop for uniform muffin size.


Currant Scones
Makes 12 scones

In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.

Ingredients:
3/4 cup whole milk
2 large eggs, chilled
3 cups unbleached all-purpose flour, plus more as needed
1 Tablespoon plus 1 teaspoon baking powder
2 Tablespoons superfine sugar
1/4 teaspoon fine sea salt
A few gratings of fresh nutmeg
10 Tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup dried currants
1 large egg, well beaten with a hand blender, for glazing

Directions:
Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper.

TO MAKE THE DOUGH BY HAND:
Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Mix in the currants. Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together.

TO USE A MIXER:
Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the dry ingredients together into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing just until the dough barely comes together.

Turn the dough out onto a well-floured work surface and sprinkle about 2 Tablespoons of flour on top. Knead the dough a few times, just until it doesn't stick to the work surface. Do not overwork the dough. The surface will be floured, but the inside of the dough should remain on the wet side. Gently roll out the dough into a 3/4-inch-thick round.
Using a 2 1/2-inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan. To get the most biscuits out of the dough, cut out the scones close together in concentric circles. Gather up the dough scraps, knead very lightly, and repeat to cut out more scones. You should get two scones from the second batch of scraps. Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
Place the scones in the oven and immediately reduce the heat to 400F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm or cool completely.


Margaret's Espresso Cake
Makes 12 servings

Baker's Note:  To give the cake its proper deep beige color and coffee flavor, you must use hot brewed coffee plus instant coffee. Instant espresso gives the richest flavor.

Ingredients:
softened unsalted butter and flour, for the pan
1 cup hot brewed coffee
3 Tablespoons instant coffee, preferably instant espresso
3 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
16 Tablespoons (2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
2 cups superfine sugar
1 teaspoon pure vanilla extract
4 large eggs, at room temperature, separated

Coffee Glaze
2 Tablespoons hot brewed coffee
1/2 teaspoon instant espresso powder
1 Tablespoon whole milk
2 cups confectioners' sugar, sifted

Directions:
Position a rack in the center of the oven and preheat to 350F. Butter and flour the inside of a 10- to 12-cup fluted tube pan and tap out the excess flour. Combine the brewed coffee and espresso powder in a glass measuring cup; let cool. Sift the flour, baking powder, and salt together into a medium bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually beat in the sugar, then add the vanilla, and beat until very light in color and texture, scraping occasionally, about 4 minutes. One at a time, beat in the yolks. Reduce the mixer speed to low. In thirds, starting with the flour mixture, alternating with two equal additions of the cooled coffee, beat in the flour mixture, beating until smooth after each addition. Whip the egg whites in a grease-free medium bowl with a handheld electric mixer on high speed (or use a balloon whisk) until soft peaks form. Using a silicone spatula, stir about one-fourth of the whites into the batter, then gently fold in the remaining whites. Scrape the batter into the prepared pan. Smooth the top with the spatula. Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool on a wire rack for 10 minutes. Invert and unmold the cake onto the rack set over a half-sheet pan. Cool completely. To make the glaze, mix the brewed coffee and espresso powder in a small saucepan to dissolve the espresso. Stir in the milk. Add the confectioners' sugar and whisk until smooth. Place over low heat and whisk constantly until the glaze thins slightly and is warm to the touch. Transfer the glaze to a glass measuring cup. Slowly pour the warm glaze over the cake, letting it flow into the indentations in the cake, and also down the hole in the center of the cake. You will have plenty of glaze. Cool completely. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.)