KDH is obsessed with Kathleen King’s latest cookbook, BAKING FOR FRIENDS: Over 120 scrumptious recipes from Southampton’s favorite baker. This the ideal go-to cookbook for beginning bakers and professionals alike. Featuring mouthwatering recipes perfect for both special occasions and everyday baking, chapters range from: Muffins, Scones & Shortcakes to Pies, Tarts & Crisps to Tea Loaves & Quick Breads, to Party Cakes & Cupcakes and of course- Cookies! Kathleen shares two of her favorite recipes with KDHamptons readers below:

The book also offers delectable, taste-tested recipes for readers with dietary restrictions, including gluten-free, low-fat, vegan, and nut-free. Each chapter also features Kathleen’s innovative baking tips and tricks, designed to help save precious time and energy in the kitchen.

**Pick up a copy of the book and some sweet treats at Tate’s Bake Shop:  43 North Sea Road, Southampton

WHITE CHOCOLATE CRANBERRY BREAD

Kathleen shares, “I make this tea loaf in small loaf pans, wrap in a ribbon and leave in friends mailboxes. This loaf freezes well and it’s sturdy enough to ship to family and friends.” [Makes 10 servings]

INGREDIENTS:

Softened butter and all-purpose flour 1/2 cup buttermilk for the pan
Grated zest of 1 orange
6 ounces white chocolate, finely chopped 1/4 cup fresh orange juice
21/4 cups unbleached all-purpose flour 2 teaspoons pure vanilla extract
1/2 teaspoon salt 1 cup fresh or frozen whole cranberries
1/4 teaspoon baking soda (not thawed or chopped)
3/4 cup sugar 1 cup toasted, skinned, and coarsely chopped hazelnuts (see page 17)
8 tablespoons (1 stick) salted butter,
at room temperature 1 cup (6 ounces) white chocolate chips
3 large eggs, at room temperature

DIRECTIONS:

1. Position an oven rack in the center of the oven and preheat the oven to 350°F. Lightly butter and flour a 9-by-5-by-3-inch loaf pan and tap out the excess flour.

2. Put the chopped white chocolate in a heatproof bowl. Place in a skillet of barely simmering water and let stand, stirring often, until melted and smooth; be sure not to get any water in the bowl. Remove from the water and let the chocolate cool until tepid.

3. In a medium bowl, whisk together the flour, salt, and baking soda. In a large bowl, beat the sugar and butter with an electric mixer set on high speed until light and fluffy, about 3 minutes. One at a time, beat in the eggs, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the buttermilk, followed by the tepid white chocolate, orange zest and juice, and vanilla. The mixture will look curdled, but don’t worry. With the mixer on low speed, add the flour mixture, and beat just until smooth, scraping down the sides of the bowl as needed. Stir in the cranberries, hazelnuts, and white chocolate chips. Spread the batter in the prepared pan.

4. Bake until a bamboo skewer inserted in the center of the cake comes out clean, about 11/2 hours. (This dense, moist cake has a longer baking time than other tea loaves.) Let cool on a wire cooling rack for 10 minutes. Invert the cake onto the wire rack and unmold. Turn right side up and let cool completely.

CHOCOLATE RASPBERRY TART

“This very simple tart is rich and elegant. Make the crust ahead of time and freeze. The night before, or morning of your dinner, mix three ingredients together for the most delicious, not too sweet chocolate dessert,” says Kathleen. [Makes 8 to 10 servings]

INGREDIENTS:

This tart is a beautiful, almost black, sleek-looking dessert. The filling is smooth and not too sweet, and it is the perfect finish for a more sophisticated occasion. Leave it plain, top it with fresh raspberries, or garnish each serving with whipped cream and raspberry coulis. Do not cover the filling when chilling the tart, as that would mar the beautifully smooth top.

1 ¼ cups heavy cream
8 ounces bittersweet (62% cacao) chocolate, finely chopped
½ cup seedless raspberry jam
Chocolate Pastry Tart Crust (below), baked and cooled

DIRECTIONS:

1. In a medium saucepan, bring the cream to a boil over medium heat. Remove from the heat. Add the chocolate and let stand for 3 minutes to soften. Whisk until melted and smooth. Whisk in the jam. Pour into the prepared tart crust.

2. Refrigerate, uncovered, until the filling is chilled and set, at least 2 hours, and up to 1 day.

3. Remove the sides of the pan, cut into wedges, and serve chilled.

Gluten-Free Chocolate Raspberry Tart: Substitute the Nut Crust for the Chocolate Pastry Tart Crust. Do not bake the nut crust.

Chocolate Pastry Tart Crust [Makes one 9-inch tart shell]

Kathleen says, “This tart crust can be used for any of your favorite tarts. It’s very dark but light and crisp. Use it with the chocolate raspberry tart or fill with ice cream and chocolate sauce; even a banana cream tart would be amazing!”

INGREDIENTS:

10 tablespoons (1 ¼ sticks) salted butter, at room temperature
½ cup firmly packed dark brown sugar
1 teaspoon pure vanilla extract
6 tablespoons Dutch-processed cocoa powder, plus more for rolling the dough
1 cup unbleached all-purpose flour

DIRECTIONS:

1. In a large bowl, beat the butter, brown sugar, and vanilla with an electric hand mixer set on high speed until light and fluffy, about 2 minutes. With the mixer on low speed, beat in the cocoa powder. With the mixer on low speed, add the flour and mix until combined. Shape into a thick disk and wrap in plastic wrap. Refrigerate until chilled, at least 2 hours, or up to 1 day. (The dough is easiest to roll out if chilled but not rock hard. If it is very cold and firm, let stand at room temperature for about 15 minutes before rolling.)

2. Dust a work surface with cocoa powder. (Flour leaves marks on the dark cocoa dough that I don’t like.) Roll the dough out into a 12-inch round about 1/8 inch thick. Transfer to a 9-inch tart pan with a removable bottom. Roll a rolling pin over the top of the pan to cut off the excess dough. Freeze for at least 30 minutes. (Or cover with plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before using.)

3. Position an oven rack in the center of the oven and preheat the oven to 375°F.

4. Put the tart pan on a rimmed baking sheet. Prick the bottom of the crust with a fork to vent it. Lay a piece of aluminum foil over the entire surface of the dough and press so it conforms to the tart pan. Fill the foil-lined shell with small dried beans. Bake until the exposed dough looks set, about 20 minutes. Lift off the foil with the beans. Continue baking, pricking the crust again if it puffs, until the pastry looks crisp, about 10 minutes more. Let cool completely on a wire cooling rack.