Homebakers Collective May Challenge: Flatbreads

Bread, Homebakers Collective Challenge, Unfussy

SCALLION CAKES

For this month’s flatbread challenge I decided to go with an oldie but a goodie. These popped up often on our dining table when I was a kiddo. They are a breeze to throw together, and usually disappear as quickly as they come off the griddle.

  • 2 cups all-purpose flour
  • 3/4 cup boiling water
  • 1 tsp Kosher salt
  • 3 TBSP chopped scallions
  • 2 TBSP chopped cilantro
  • 1 TBSP sesame oil
  • vegetable oil for frying

Combine flour, water and salt and mix until dough holds together (I like to do this in the food processor). Wrap in plastic wrap and let rest for 20 minutes

Stir together scallions, cilantro and sesame oil.

Divide dough into 2 pieces. Roll each into an 8-inch circle. Spread each circle with half of the scallion mixture. One at a time, roll up the circle into a cylinder, hold the two ends and twist, then wind the cylinder into a coil. Flatten and roll out again into 1/4-inch thick round.

Heat a griddle that will fit the cake to medium. Pour a little vegetable oil on the griddle to coat, then fry the scallion cake until browned. Flip and fry the other side. Add more vegetable oil to the griddle and fry the second scallion cake.

Cut into wedges and serve with soy sauce, chili crisp, or hoisin.

Makes 2 cakes (you should probably double this recipe – I always do).

Strawberry Shortcake

Unfussy

Strawberry Shortcake is a no-brainer this time of year. This is a family recipe with a shortcake biscuit, slightly sweetened strawberries and whipped cream.

Strawberries:

  • 1 quart strawberries, hulled and sliced
  • 2 TBSP sugar (or to taste)

Biscuits:

  • 2 cups flour
  • 1/3 cup sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup milk
  • 2 eggs, slightly beaten

Whipped cream:

  • 1 1/2 cups heavy whipping cream
  • 1 tsp vanilla
  • 1/4 cup powdered sugar

Combine sliced strawberries and sugar in a bowl, stirring occasionally.

Preheat oven to 450 degrees. Line or grease a baking sheet.

Sift flour, sugar, baking powder and salt together. Cut in butter by hand or with food processor, until butter particles are fine. Combine milk and eggs in a liquid measuring cup. Stir into flour mixture until dough is moistened.

Turn out onto floured work surface and gently pat into a rough circle. Fold dough in half, pat into a rough circle again and fold once more.

Roll out to 1/2-inch thickness. Cut out 3-inch (or so) circles. Re-roll the scraps and cut remaining dough. You should get about 12 shortcakes.

Place on baking sheet. Brush with butter or cream and sprinkle with sugar (or graham cracker crumbs – as pictured).

Bake at 450 degrees for 8-10 minutes. Cool.

Whip heavy cream with vanilla and powdered sugar until soft peaks.

Serve each biscuit, sliced, with copious amounts of strawberries and as much whipped cream as is humanly possible.

Breakfast Cookies

Cookies, Unfussy

I’ve been eating these breakfast cookies for about two weeks now. They are perfectly chewy and chock full of seeds, fruit and nuts. It’s safe to say they are a great “on-the-go” breakfast, but I wouldn’t know. I DO know that they are a great “going-nowhere-soon” breakfast.

  • 3/4 cup toasted walnuts, chopped
  • 1 cup almond butter
  • 10 dates
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 cups old fashioned oats
  • 3/4 cup pepitas
  • 3/4 cup unsweetened coconut flakes
  • 1/4 cup chia seeds
  • 1/2 cup sesame seeds
  • 1 1/2 cup assorted dried fruit (raisins, craisins, cherries, blueberries, chopped apricots, etc.)

Preheat oven to 350 degrees. Toast walnuts until lightly browned for about 8-10 minutes. Let cool.

Combine almond butter and dates in a food processor and process until pureed. Add coconut oil, honey, brown sugar, eggs and vanilla and process until smooth.

In the bowl of a stand mixer, or by hand in a large bowl, stir together flour, baking soda, cinnamon, nutmeg and salt. Stir in oats, toasted walnuts, pepitas, coconut, chia and sesame seeds, dried fruit.

Add the pureed mixture to the oat mixture and stir until well combined. Let sit 30 minutes.

Using about 1/3 cup of dough for each ball, scoop onto lined or greased baking sheets, leaving about an inch between cookies. Flatten each cookie slightly.

Bake at 350 degrees for 15-20 minutes, until just starting to brown on the edges. Let cool completely.

These keep well for a week. Or you can freeze the scooped cookie dough balls for up to a month.

Rhubarb Crisp

Unfussy

There’s no excuse to not make rhubarb crisp right now. This recipe is also known as “Brian’s Rhubarb Crisp” because it is my dad’s favorite and he makes it several times every Spring.

  • 4+ cups rhubarb
  • 1/4 cup flour
  • 1 cup sugar

Topping:

  • 1 cup flour
  • 1 tsp cinnamon
  • 1 cup brown sugar
  • 1/2 cup old-fashioned oats
  • 1/2 cup melted butter

Preheat oven to 375 degrees. Stir together rhubarb, flour and sugar. Place in a greased 8″ square baking dish.

Stir together flour, cinnamon, brown sugar and oats. Add melted butter and stir until the mixture is moistened and starts to clump together. Sprinkle over rhubarb.

Bake at 375 for 45-55 minutes, until bubbling in the center.

Serve with vanilla ice cream.

Rhubarb Custard Pie

Pie, Unfussy

This is a family favorite – sweet custard under tart rhubarb with a healthy dose of nutmeg.

  • 3 cups diced rhubarb
  • 1 1/2 cups sugar
  • 3 TBSP flour
  • 1/2 tsp nutmeg
  • 3 eggs
  • 1/4 cup heavy cream
  • Unbaked pie shell

Preheat oven to 400 degrees. In a large bowl, combine rhubarb, sugar, flour and nutmeg. Whisk eggs and cream together in a small bowl. Pour egg mixture over rhubarb mixture and stir well to combine.

Pour into pie shell. Bake for 45-55 minutes, until the custard is set.

Serve at room temperature or chilled.

Double Chocolate Cookies

Cookies, Unfussy

I was workshopping these cookies for awhile – the end result is soft chocolatey goodness.

  • 1 cup unsalted butter
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 3/4 cup cocoa
  • 1 3/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips
  • 1 cup toasted walnuts, optional

Cream butter, sugar and brown sugar until very light and fluffy 5-10 minutes, scraping down the bowl as needed and mixing until the mixture is all the same pale color.

Preheat oven to 350 degrees and line baking sheets with parchment.

Beat in eggs, one at a time, scraping as necessary. Add vanilla and mix.

Sift together cocoa, flour, soda and salt. Add to mixer and stir to combine well on low speed. Increase mixer speed to medium and beat for 30 seconds. Mix in chocolate chips and walnuts, if desired.

Scoop 3 tablespoon mounds onto cookie sheet, leaving 2″ between each cookie.

Bake 12-15 minutes, until the edges are firm and the centers seem a little undercooked.

Cool 10 minutes before removing from cookie sheets and baking remaining dough. Or scoop and freeze dough balls for up to a month -baking a couple from frozen at 9:30pm when you need a little something.

Rhubarb Coffee Cake

Breakfast, Unfussy

This is the perfect thing to do when you can get your hands on the first tender rhubarb of the Spring. This is my mom’s recipe.

  • 1 1/2 cups brown sugar
  • 1/2 cup butter
  • 1 egg
  • 1 cup buttermilk
  • 2 cups flour
  • 1/2 tsp salt
  • 1 tsp. baking soda
  • 2 cups sliced rhubarb

Topping:

  • 1/2 cup sugar
  • 2 tsp. cinnamon

Grease 9×13″ pan. Preheat oven to 350 degrees.

Cream brown sugar and butter until light. Add egg. Combine flour, salt and baking soda. Add to sugar, alternating with the buttermilk. Mix in rhubarb.

Spread into a prepared pan. In a small bowl, combine sugar and cinnamon for topping, sprinkle on top. Bake at 350 for 30 minutes until the center is done.

Tres Leches Cake

A little bit fussy, Cakes

This is a winner.

Cake:

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup milk
  • 1/2 cup butter
  • 1 1/2 tsp vanilla
  • 4 eggs, room temperature
  • 2 cups sugar


Whipped Cream Frosting:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla

Make Dulce: Place can of sweetened condensed milk in a medium saucepan, cover with water by several inches, and bring to a simmer over medium heat. Simmer for 2 hours, adding water to keep the can covered if necessary. Remove from water and let cool to room temperature.

Make Cake: Preheat oven to 325 degrees. Grease a 9×13″ pan.

Combine flour, baking powder, salt, and cinnamon in a medium bowl.

In a small saucepan, combine butter, milk and vanilla over low heat until the butter has melted.

Meanwhile, place the eggs in the bowl of a stand mixer fitted with the whisk attachment. Whip the eggs on medium-high speed, and gradually add the sugar. Whip until thick and light, about 5-7 minutes.

Pour the milk and melted butter mixture into the eggs on low speed until the mixture is combined. Add the flour mixture and stir on low, then increase speed to medium and whip for 1 minute, until the mixture is smooth.

Pour into prepared pan. Bake for 30-35 minutes, until the cake is lightly browned.

Meanwhile, combine cooled sweetened condensed milk, evaporated milk, heavy cream and vanilla together in a large measuring cup.

Poke lots of holes in the cake all over. Slowly pour milk mixture evenly over hot cake. Let sit for 20 minutes, then refrigerate for at least 2 hours, or overnight.

Whipped Cream Frosting: Combine heavy cream, powdered sugar and vanilla in a mixing bowl and whip until firm. Spread over cooled cake.

Cut into squares and serve.