ORANGE MADELEINES
These pretty shell-shaped cookies are just right for your next tea or coffee party. They get an extra boost of orange flavor from grated orange peel.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 42m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds. Beat egg white in small bowl with electric mixer on high speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy; set meringue aside.
- Beat egg yolk, remaining 1/4 cup granulated sugar and remaining ingredients except powdered sugar in medium bowl with electric mixer on high speed 2 minutes, scraping bowl occasionally. Fold in meringue.
- Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool slightly before removing from pan. Cool on wire rack. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
ORANGE MADELEINES (WILLIAMS SONOMA)
These are buttery spongey little cookie cakes. They are best served slightly warm. You need a special shell-shaped pan that is generously buttered and floured to prevent the delicate cookies from sticking to the pan. This recipe makes 12 but can be easily doubled. My 2 friends finished 10 of these cookies in no time flat and came looking for more. I didn't tell them that I had saved 2 for myself!
Provided by cookiedog
Categories < 30 Mins
Time 20m
Yield 12 madeleines
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven, preheat to 375°F Using a pastry brush, heavily brush room-temperature butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting pan to coat the surfaces evenly. Turn the pan upside down, tap it gently, and discard the excess flour.
- By Mixer: In a large bowl, combine the eggs, granuated sugar, and salt. Beat on medium-high speed until pale, thick, and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and mix on low speed to incorporate.
- Using a rubber spatula, gently fold in the orange zest and half of the melted butter just until blended. Fold in the remaining butter.
- Divide the batter among the 12 prepared molds, using a heaping tablespoon of batter for each mold. Bake the cookies until the top springs back when lightly touched. 8 - 12 minutes.
- Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.
- Let cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioner's sugar and serve. Alternatively, cover with plastic wrap and store at room temperature for up to 3 days. Before serving, heat the cookies in a 250F (120c) oven until warm, then dust with the confectioners' sugar.
ORANGE MADELEINES
Provided by Marian Burros
Categories dessert
Time 1h50m
Yield 60 madeleines, 30 servings
Number Of Ingredients 9
Steps:
- Spray enough madeleine pans with cooking spray to make 60 madeleines. Preheat oven to 350 degrees.
- Mix flours and baking soda together and set aside. Bring the orange juice to a boil, reduce to 1 1/2 cups and place in refrigerator until cold, about 20 minutes. Mix orange juice and zest together and set aside.
- Blend the butter and sugar together. Beat in the eggs one at a time, then beat in the flour in thirds alternately with the orange-juice mixture.
- Spoon 1 tablespoon into each madeleine form of the prepared pans, and bake 10 to 15 minutes.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 91 milligrams, Sugar 8 grams, TransFat 0 grams
BANANA BREAD BY WILLIAMS-SONOMA
This banana bread is "number one" to me. I used to throw banana bread away after the first couple slices, since it never lived up to my expectations. I save the last sliver of this one, carefully wrapped in plastic, and savor the last bite. The loaf bakes up evenly in the pan, making less of a peaked top. I believe it is the 3 eggs that does this. You will not find a gummy center in the middle of this loaf. Look on the Williams Sonoma website for a photo. To ensure consistency I use very ripe bananas and measure them mashed.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven to 350°F.
- Grease and lightly flour a 9-by-5-inch loaf pan.
- In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute.
- Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.
- In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts.
- Add the flour mixture to the banana mixture and beat just until combined.
- The batter should be slightly lumpy. Scrape down the sides of the bowl.
- Pour the batter into the prepared pan.
- Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes.
- A toothpick inserted into the center should come out clean.
- Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely.
- Cut into thick slices to serve. Makes one 9-by-5-inch loaf.
- Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.
Nutrition Facts : Calories 576, Fat 24.3, SaturatedFat 9.2, Cholesterol 137.1, Sodium 523.8, Carbohydrate 82, Fiber 3.6, Sugar 42.2, Protein 11.1
ORANGE MADELEINES
This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 36
Number Of Ingredients 8
Steps:
- Butter and flour madeleine molds thoroughly. Set aside. Preheat oven to 350 degrees.
- Melt butter and let cool.
- Beat together eggs, salt, and sugar until very light and fluffy. Beat in vanilla and orange-flower water. Fold in flour, then the melted butter and orange zest.
- Pour batter into molds almost to the top. Bake for 10 minutes, or until cakes are firm in the center. Let cool for 1 minute in molds, then turn out onto racks.
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