Articles and Recipes — Flour Scraper

Just when you thought cookie season was over, I would like to introduce you to two traditional Chinese New Year Cookie recipes Hup Toh So and Almond Cookies.  

Almond Cookies are created using traditional wooden molds, last year I demonstrated using husMait round cookie cutters and the bottom of husMait measuring cups. See that post here. The base of the 1/3 cup Stainless Steel Measuring Cup fits perfectly into the second smallest Stainless Steel Cookie Cutters and the 1/8 Stainless Steel Cup can be used in the smallest Stainless Steel Cookie Cutter.

   

This year I was able to go to Shanghai Street, in Hong Kong to buy the traditional wooden molds, and I am returning to Helen Au’s A Step Full of You for her Vegan Chinese Almond Cake Biscuit recipe. I love the way the traditional molds shaped the cookies.

 

Hup Toh So is a walnut cookie this year I am using a recipe from Daily Cooking Quest by Anita. If you are looking for a vegan version, I like this one from What To Cook Today, or simply replace the butter with vegan butter or vegetable shortening.

 

Products used in baking these recipes: 

Set of 3 Melamine Mixing Bowls
Stainless Steel Cookie Cutters
Stainless Steel Measuring Cups
Stainless Steel Measuring Spoons
Flour Scraper Set of 2
Essential Bakeware 5 Piece Set
Signature Bakeware 5 Piece Set

Today I am adapting a traditional recipe from the Better Homes and Garden Cookbook, circa 1950, which I inherited from my mother-in-law. Many traditional recipes are adapted to become gluten-free & vegan easily.  

A few things I look for when considering a recipe: Is there a 'rise' that will be affected? Is there a textural element that will be affected? Sometimes I can compensate for these changes by increasing raising agents such as baking powder, cream of tartar, or substituting aquafaba whip for egg whites. Also being aware of how each raising agent works is important, it may need to be added later, or mixed minimally. For texture, it may be adapted by adding a glutenous grain such as rice flour, xantham gum, or oat flour or molding pastry crusts rather than rolling them. 

I have learned a few things from my recent experiences adapting traditional recipes. One is that vegan butter has a much lower melting temperature than butter. Vegan butter is almost liquid at room temperature, therefore, chilling the dough is a great solution for a too soft dough. The gluten-free dough also benefits from resting either in the refrigerator or at room temperature. The flax egg is a great substitute, so long as you do not mind the look of the flax meal in your bake.  

This is my updated Gluten-free Vegan Chocolate - Mint Wafer recipe.

Chocolate Wafer Ingredients 
2/3 cups (5.3 oz) Vegan Butter
1 cup sugar
1 flax egg ***
2 cups 1-1 Gluten-Free Flour 
3/4 cup Cocoa Powder
1 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup soy or almond milk

Mint Filling Ingredients
1 cup sifted confectioner's sugar
1/8 teaspoon peppermint extract
1/2 cup Crisco shortening 
Crushed candy canes

Equipment 
Stainless Steel Measuring Cups 
Stainless Steel Measuring Spoons 
Melamine Mixing Bowls or Stainless Steel Mixing Bowls 
12" Silicone Whisk with Stainless Steel Handle
OR 10” Silicone Whisk with Wooden Handle
Silicone Rolling Pin
Silicone Rolling Mat
Silicone Flour Scraper
Silicone Baking Mat
10"x15" Non-Stick Baking Sheet

Cooling rack  

Method: 
1) In a medium bowl measure and whisk thoroughly gluten-free flour, cocoa powder, baking powder, salt, and baking soda.

2) In a large bowl cream the vegan butter and sugar. When fully creamed add the flax egg. Whip until light and fluffy. 

3) Alternately add dry ingredients and vegan milk. Mixing well and scraping the bowl between additions. 

4) Divide the dough into 4 and chill thoroughly. 

Preheat oven to 350F

5) Remove a quarter of the dough and roll to 1/8".  Cut into shapes. Repeat with the other quarters. Refrigerate the scraps that become too soft between rolling. 

6) Bake for 8 - 10 minutes. Cool 

7) Make the filling by beating together confectioners sugar, peppermint extract, and Crisco until spreading consistency.

8) Spread a thin layer of frosting onto the bottom of a cookie, and top with another, finally roll in crushed candy canes. 

Note:
 Double the filling ingredients if you like a lot of filling!
***1 Tablespoon flax meal + 3 Tablespoons warm water, stir and let stand 5 minutes

If you would like more information on this recipe there is a process tutorial and more still photos of these cookies over on our Instagram page husMait_home 

We would love to hear from you in the comments below if you try this or any of our recipes  

Sending warm wishes to your home, 
from the husMait home kitchen. 

Homemade granola is simply nutritious and delicious. We appreciate that we control the sugar content. I use Quaker Oats because they are nut free and gluten free. If your family is nut free simply increase the variety and amount of seeds you add to the recipe. Example 1 cup of each seed, or add flax, hemp or sesame to the mix. 

Our family likes homemade granola on plain yogurt with a spoon of homemade jam. Granola is also delicious with milk - almond or soy milks are great choices. We also like to add a handful of dried fruit for extra sweetness.

Ingredients 
5 cups of thick-cut rolled oats
2 Tablespoons packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt

1/3 cup honey
¼ cup canola oil
1 teaspoon vanilla extract

¾ cup pecans (you can used chopped nuts)
¾ cup almonds
½ cup pumpkin seeds
½ cup sunflower seeds

Equipment
Set of 3 Stainless Steel Bowls
Stainless Steel Measuring Cups
Stainless Steel Measuring Spoons
Set of 2 Flour Scraper  
10.5 x 15 nonstick baking pan
Chopping board

7” Santoku Knife with Sheath

Method 

Preheat oven to 300 F placing the rack in the middle, if possible add a second rack below. 

Place the oats, brown sugar, cinnamon, and salt in a large bowl and mix well making sure to blend out any brown sugar lumps. 

In a separate bowl mix the honey, canola oil, and vanilla extract well.

Pour this over the oat mixture and stir well until the oats are thoroughly coated.
Spread the mixture in an even layer on a rimmed baking sheet. See note

Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown; stirring every 5 minutes for about 15 to 20 minutes more.

AT THE SAME TIME AS YOU BAKE THE GRANOLA
Spread the pecans and almonds on a second baking sheet and place that on the lower rack in the oven for 10 minutes. Cool slightly and transfer to a cutting board.

Put the pumpkin and sunflower seeds on the baking sheet and bake for 10 minutes.

When the nuts are cool cut them into small pieces.

When nicely browned remove the granola pan from the oven and mix the nuts and seeds into the baked oats.

Cool completely and store in an airtight container.

Notes
After trying many baking trays I found a 10.5 x 15 nonstick baking pan is the best. The high sides help keep the oats contained while frequently stirring.

Let us know in the comments if you try our recipe. 

Sending warm wishes to your home, 
from the husMait home kitchen. 

Today I am sharing the pie crust recipe that I have been using for over 40 years. I am including some Baking 101 tips I learned in my high school home economics class. You can find my video tutorial over on our Instagram IGTV.

One Double-Crust Pie Shell
Ingredients
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup of solid shortening 
6 Tablespoons cold water 

Equipment 
Measuring Cups
Measuring Spoons
Silicone Rolling Mat
Silicone Rolling Pin
Set of 2 Flour Scraper
Essentials Bakeware 5 Piece Set
Melamine Mixing Bowls                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

Method:
1) Add the sifted flour and salt into a large mixing bowl. Stir together.

Note: It is important to sift flour before you measure it. The flour inside the bag will have become dense during transport and handling. Then lightly fill the cup, being careful not to pack the flour. Finally, use a knife to level off the cup. 

2) Add the shortening and cut it into the flour. 

Note: There are three ways of incorporating the flour using two knives, or a pastry blender, or rub it in with your fingers. If you decide to use your fingers it is important not to overwork the dough or let the mixture get too warm. 

Note: When measuring shortening, press it firmly into the cup, pushing out any air bubbles that will affect the measurement.  

Note: When using knives or the pastry blender the mixture will look like small peas. If rubbing the mixture will look like coarse sand. 

3) Add the water, one tablespoon at a time. Gently mix with a fork or silicon flour scraper between each additional tablespoon of water. Note: Do not overwork the dough. 

4) Bring the dough gently together using your hands and place it on the husMait silicone rolling mat. And form a ball and divide it into two. 

5) Roll the crust into a circle. Dust the surface of the rolling mat lightly with flour and roll into a circle to fit the size of your pie plate. The husMait Silicone Rolling mat has easy to read design that includes measurements for dough sizes. These graduated circles take the guess work out of what size to roll the dough. 

Note: Flatten the 1/2 dome into a disc, pinching any obvious cracks together. You can continue gently repairing cracks that begin at the edges by gently pinching it together as you roll. 

Note: Lightly flour underneath the crust occasionally to allow the dough to move as it enlarges. 

It is my hope that the tips and tricks I share here will help you become a more confident and successful home baker.  So that you will be able to share your love in real and tangible ways. 

Sending warm wishes to your home, 
from the husMait home kitchen. 

Our family has a range of healthy eating requirements, which makes finding recipes for the whole family challenging.  However I have just found a fantastic recipe on the back of the Kirkland Signature Almond Flour bag.  The recipe is gluten free but with two small tweaks everyone in our home can enjoy this.  

I replaced the dairy butter with a Miyokos European Style Cultured Vegan Butter and the egg with a Flax Seed egg replacement. Check your cocoa powder and chocolate chips to ensure they fit your dietary requirements.  We used Kirkland Semi Sweet Chocolate Chips and Ghirardellie Premium Baking Cocoa.  

Our 3 Piece Mixing Bowl Sets are awesome tools for this bake. If you are looking for a value our 11 Piece Bakeware Set comes with the 3 stainless steel bowls, valued separately $18.99  (regularly for $30.00) plus the stainless steel measuring spoon valued separately for $13.99, which means the 3 stainless steel colanders are a steal at $8.01! 

I thought I would mention again my high school Home Economic teachers training of assembling all of the ingredients and equipment before baking. Our equipment list is below the recipe. This combined with reading the recipe throughly before beginning really helps for an efficient, no mistakes bake.  

Gluten Free Almond Brownies recipe as written by Kirkland Signature:

INGREDIENTS 

2 tablespoons butter, softened 
1/2 cup sugar
1 egg
1/4 cup almond beverage
1 teaspoon vanilla
1 cup Kirkland Signature Almond Flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon sea salt
1 tsp baking powder
1/4 cup chopped whole natural almonds
1/4 cup dark chocolate chips
more almonds for garnish

PREPARATION 

Heat oven to 350F

Cream together butter and sugar in a large mixing bowl. Blend in egg. Blend in almond milk and vanilla

In a medium bowl, whisk together almond flour, cocoa powder, sea salt, and baking powder.  Add to butter mixture and blend just until mixed. Stir in chopped almond and chocolate chips. 

Coat an 8”x8” baking pan with non stick cooking spray. Pour batter into prepared pan and spread evenly. Bake 30-35 minutes

Remove from the oven and allow to cool slightly before slicing and serving.

Garnish with more chopped almonds or with sliced almonds toasted.  

 HusMait Equipment suggested for this recipe:

Set of 3 Melamine Mixing Bowls or Set of 3 Stainless Steel Mixing Bowls 
11 Piece Bakeware Set
Stainless Steel Measuring Cups 
Stainless Steel Measuring Spoons
Set of 2 Flour Scraper
Side Tang Cooks Knife or Classic 4 Piece Knife Set
12” Silicone Whisk with Stainless Steel Handle

 

 

It’s rhubarb season, which lasts from April to July in most places. The warmer the climate the shorter the season.

My memories of rhubarb go back to spring and my teenage years when I picked rhubarb from the back garden, where I recall it growing all summer long. Rhubarb pie is one of the first pies I learned to bake and was my dad’s favorite. 

Fast forward to heart-healthy eating and fewer people at home to eat a pie and I need my rhubarb fix in a different way.  I was really pleased to find this recipe for Strawberry Rhubarb Crisp from  Once Upon a Chef.  I decided to try her recipe because of the simplicity of the ingredients and the added pecans and oats in the topping. 

I was also very excited that this was a quick recipe to assemble and would be easy to transport to a picnic or beautifully elegant to serve at a dinner party. 

I did make two changes - first I substituted gluten-free Namaste Perfect Flour Blend and second Miyoko’s European-style vegan butter. This recipe calls for a 2-quart baking dish, I used my 9.5 inch Pyrex pie dish which worked fantastically.

The two-part method is easy. First, wash and cut your fruit. Then mix the fruit well with granulated sugar, cornstarch, and vanilla in a large bowl. Transfer this to the baking dish. 

Second, create the topping by combining flour, brown sugar, granulated sugar, salt, and cold butter in a medium bowl using a pastry cutter. Then stir in the oats and chopped pecans. Spoon this mixture over the fruit. 

The crumble smelled delicious as it baked and the topping came out crispy and browned with lovely bubbly fruit beneath.  We ate it simply as it was. Adding whipped cream or ice cream would have been heavenly! 

Equipment used: Our Bowl Sets are currently on SALE June 2021

Measuring spoons
Measuring cups
Bowls - Set of 3 Melamine Bowls or Set of 3 Stainless Steel Bowls
7” Santoku knife
Wire Cooling Rack
Cutting Board
Pastry Cutter