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Category: Desserts & Fruit

Seawater Caramels

Seawater Caramels

Seawater Caramels

 

500 grams filtered seawater

800 grams sugar

660 grams corn syrup

500 grams heavy cream

160 grams butter

2 vanilla beans

 

Combine seawater, sugar and corn syrup in a saucepan. Cook on low heat to dissolve the sugar. Then bring to a boil. Add the cream and cook approximately 3-4 minutes. Add in the butter bit by bit. Scrape vanilla beans then add to mixture. Cook, stirring constantly, until temperature reaches 248° F.  Pour onto a half bakers sheet pan (about 13-by-18 inches) that has been lined with parchment paper and lightly buttered or coated with a nonstick spray. Cool completely or overnight before cutting.

Conifer Needle Shortbread

Conifer Needle Shortbread

Conifer Needle Shortbread

 

1½ C. butter, softened

1 C. sugar, divided

½ C. conifer needles (douglas fir, redwood, pine, etc.), finely minced

2 tsp. lemon zest

½ tsp. salt

½ tsp. vanilla

2 tsp. orange zest

1 tsp. lemon juice

3 C. flour

 

Gather several foot-long branch tips from any of our local native conifers. Douglas fir, redwood and various pine species are all excellent, flavorful choices. (Those without access to these trees can substitute rosemary, if desired.) Use sharp trimming scissors to cut the needles finely, directly off of the twigs. Alternatively, pulse needles (removed from branches) in a food processor, or mince finely with a sharp knife. Measure ½ C. minced needles. Combine about ½ C. of the sugar with the minced conifer needles and the lemon zest in a mortar and pestle to release the flavorful oils. If you don’t have a mortar and pestle, just combine in a small bowl and let sit until ready for use. The longer it sits, the stronger the flavor. You can also mix the sugar and conifer needles together and store them in a jar, for several weeks ahead of time, to use as flavoring for these and other baked goods. In a large mixing bowl, combine the needle mixture with the remaining sugar, butter, salt and vanilla and cream well until fluffy. Add the orange zest, lemon juice and flour, ½ C. at a time. The dough will be crumbly at first but the zest and juice help keep it together. Gather dough with your hands and roll into an oblong log. Chill for at least 1 hour in the refrigerator. When ready to bake, preheat the oven to 350° F. Remove dough from the refrigerator and slice with a sharp knife into ¼-inch-thick rounds. Place on a baking sheet lined with parchment paper and bake for about 10 minutes. Makes about 3 dozen cookies.

Crispy Apple Chips with Sage and Maple-Vanilla Yogurt Dip

Crispy Apple Chips with Sage and Maple-Vanilla Yogurt Dip

Crispy Apple Chips with Sage and Maple-Vanilla Yogurt Dip

 

2 medium to large crisp apples (such as Granny Smith or Crispin)

Grapeseed oil (for frying)

1/3 cup fresh sage leaves

4 ounces low-fat plain Greek-style yogurt

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

 

Peel apples and remove stems. Using a mandolin, thinly slice apples, discarding any seeds. Pour oil into a large cast-iron skillet or other heavy skillet to a depth of 1/2” and heat over high heat. Working in batches, fry apple slices until golden brown and crisp at the edges, 1–2 minutes; turn and cook until other side is golden brown, 1–2 minutes longer. Add sage to pan with final batch of apple slices. Transfer fried apples and sage to paper towels to drain. Mix yogurt, maple syrup, and vanilla in a small bowl to blend. Serve alongside apples.

Horchata Sheet Cake

Horchata Sheet Cake

Horchata Sheet Cake

 

21/2 C. (312 g) unbleached all-purpose flour

2 1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. Diamond Crystal kosher salt or 1/4 tsp. fine sea salt

3/4 C. (12 T./170 g) unsalted butter, at room temperature

1 3/4 C. (350 g) sugar
2 tsp. pure vanilla extract

3 large eggs
1 1/3 C. (305 g) buttermilk

 

6 T. (47 g) unbleached all-purpose flour

1 1/2 C. (300 g) sugar

1/4 tsp. Diamond Crystal kosher salt or 1/8 tsp. fine sea salt

1 1/2 C. (354 g) horchata (from your favorite taquería)

1 1/2 C. (342 g) unsalted butter, at room temperature

1 tsp. vanilla bean paste

1 1/2 tsp. ground cinnamon

 

2/3 C. (157 g) horchata (from your favorite taquería)

 

Make the cake: Preheat the oven to 350°F (180°C). Lightly grease a 9 × 13-inch (23 × 33 cm) cake pan.  In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt and set aside.  In a stand mixer fitted with the paddle, beat the butter with the sugar on medium speed for 2 1/2 minutes, until light and fluffy and paler in color. Add the vanilla and eggs, one at a time, beating well after each addition. Add one-third of the dry ingredients, mix on low to incorporate, then one-third of the buttermilk, followed by another third of the dry mixture, another third of the buttermilk, and then finally the last amount of each. Mix just until combined, then use a silicone spatula to scrape down the sides of the bowl to make sure everything’s mixed in. Scrape the batter into the prepared pan, smooth it out, and bake until the cake is lightly golden brown and a toothpick or skewer inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cake cool completely in the pan. Make the buttercream: In a small saucepan, combine the flour, sugar, and salt. Whisk in the horchata until everything has been fully incorporated. Set over medium-low heat and bring the mixture to a boil, whisking occasionally to make sure it doesn’t burn. Once it reaches a boil, reduce the heat and continue whisking until the pudding has thickened, about 2 minutes. Use a silicone spatula to transfer the pudding to a plate and immediately press plastic wrap onto the surface to prevent a skin from forming. Let it cool for a few minutes, then refrigerate for about 1 hour or until it has cooled completely.   In a stand mixer fitted with the whisk, beat the butter on medium speed with the vanilla and cinnamon for a minute. With the mixer on low, add the cooled pudding mixture 1 T. at a time until it’s all been added to the bowl, then boost the speed to medium-high and beat until the frosting is light and fluffy, 2 to 3 minutes.   Soak the cake: Use a toothpick to poke small holes on the surface of the cake, then drizzle the horchata over the cake to soak. Spread the frosting evenly over the cake. Return the cake to the refrigerator for 30 to 45 minutes to firm up the frosting. (This makes for a clean cut, and to me, cold buttercream just tastes so much better!)

Grand Fir Dark Nougat

Grand Fir Dark Nougat

Grand Fir Dark Nougat

 

1 T. butter

1/2 cup of minced grand fir needles (keep a tablespoon back for garnish)

1 cup honey

2 cups roasted hazelnuts (or almonds)

pinch of thyme (fresh or dried)

 

In a food processor pulse Grand fir needles (or mince finely by hand) and mix into your honey. Line a small tin with aluminum foil and butter it well. Pour the honey in a saucepan. Bring to a simmer, stirring constantly, and cook at low heat for 10 minutes. Add the thyme and nuts and continue cooking for another 10 minutes, stirring constantly. When nuts begin to crackle and honey thickens to an amber brown, your nougat is ready. If you have candy thermometer you ideally you want a temperature around 266 °F or 125 °C Be warned, if you overcook the honey at too high a heat your nougat will come out hard as a rock – so keep a close watch.) To test, drop a teaspoon of honey into a glass of cold water; it should harden immediately. Remove honey from the heat and stir for 2 more minutes. Carefully pour the honey mixture into the buttered tin (it will still be very hot). Smooth the mixture with a metal spoon. When the nougat is completely cool, break it into small pieces with the back of a knife. Store in a cool place.

Peach and Thyme Polenta Tart

Peach and Thyme Polenta Tart

Peach and Thyme Polenta Tart

 

Polenta Pastry Shell

1 C. all-purpose flour

1/2 C. polenta (cornmeal)

1/4 C. white sugar

1/4 tsp. salt

2/3 C. butter (11 T.), chilled and diced

1 egg, beaten

 

Filling

1 C. heavy whipping cream

10 fresh thyme sprigs

1 lemon

3 egg yolks

1/4 C. sugar

Pinch of salt

2 large firm-ripe peaches, pitted and cut into very thin slices

 

5 fresh thyme sprigs

2 T. cornmeal

1 T. sugar

 

Mix the flour, polenta, salt and sugar. Using your fingers or a food processor, work the flour mixture into the butter until the texture is coarse and crumbly, like small peas. Mix in the egg. Mix lightly until smooth, then form into a disk, cover with plastic wrap and refrigerate for at least 45 minutes. Using a vegetable peeler, remove the yellow peel from the lemon, trying to avoid the white pith. Bring the cream to a simmer, then remove from the heat. Add the thyme sprigs and lemon peel. Cover and steep for 30 minutes. Heat oven to 400°F. When the dough has chilled, work into a greased 9-inch tart pan with a removable bottom. Let it rest for a few minutes, then bake for about 8 minutes or just until golden. Let cool. Lower the oven heat to 325°F. Strain the cream and discard the thyme and lemon peel. Whisk in the egg yolks, sugar and pinch of salt. Take the remaining 5 sprigs of thyme, and using your index finger and thumb, peel off the tiny leaves. Mix with the cornmeal and sugar. Add a splash of water and mix until loose and crumbly. Starting from the center, arrange the peach slices in an overlapping pattern in the baked tart shell. Pour the prepared custard over them and sprinkle the top with the cornmeal and thyme mixture. Bake at 325°F for about 35-40 minutes or until the peaches are tender and custard is set and slightly browned. Let cool and set for at least an hour before slicing.

Peach Cake

Peach Cake

Peach Cake

 

1 stick butter

2 eggs

1 15-ounce can peaches

2 cups self-rising flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon cinnamon

Topping:

¾ cup evaporated milk

¾ cup sugar

1 stick butter

½ cup reserved peach juice

 

In a large bowl, cream butter, sugar and eggs. Drain peaches and reserve juice. Smash peaches; add to mixture and mix well. Add flour, cinnamon and baking soda. Mix well. Pour into a greased 9-by-13 cake pan. Bake 325 F. for 40 minutes. In a saucepan, add milk, butter and sugar. Over medium heat, bring to boil and cook for 5 minutes. Stir often. Remove from heat and add peach juice. Mix well. Remove cake from oven and allow to slightly cool. Poke holes all over warm cake. Pour warm topping over cake.

Hawaiian Guava Cake

Hawaiian Guava Cake

Hawaiian Guava Cake

2 1/2 C. cake flour

2 1/2 tsp. baking powder

3/4 tsp. kosher salt

1/2 C. unsalted butter, at room temperature

1 1/4 C. sugar

6 large egg whites

1/4 C. neutral oil

1 C. whole milk

2 tsp. vanilla extract

1 C. guava puree or guava concentrate

3 squeezes of red gel coloring (optional)

 

for the frosting:

1 C. heavy whipping cream

8 oz. cream cheese, at room temperature

1/2 C. sugar

pinch of kosher salt

2 squeezes of red gel food coloring (optional)

1/2 C. guava puree or guava concentrate

 

  1. To make the cake, preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving some overhang on the long sides.

 

  1. In a bowl, combine the cake flour, baking powder, and kosher salt, whisking until combined. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until well combined, about 3 minutes. Add the egg whites, in three additions, beating each addition until well combined, about 1 minute. Add the oil and mix until combined, about 1 minute more. In a separate bowl, whisk together the milk, vanilla, guava puree, and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients, mixing each until combined before adding the next addition.

 

  1. Pour the mixture into the parchment-lined pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.

 

  1. To make the frosting, in a stand mixer fitted with the whisk attachment, whip the cream on medium speed for 1 to 2 minutes, until frothy. Gradually increase the speed to high and whip until it’s light and fluffy with stiff peaks, another 2 to 3 minutes. Don’t overwhip! Transfer the whipped cream to a bowl. Replace the bowl on a stand mixer and fit the machine with the paddle attachment; there’s no need to clean the bowl. Place the cream cheese in the bowl and mix on medium speed for 2 to 3 minutes, until smooth. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes. Lower the speed to medium and add the food coloring, if desired. Gradually pour in the guava puree in four additions, making sure the puree is fully incorporated after every addition. Scrape down the sides with a rubber spatula after the second and final addition. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from the stand and, using the spatula, fold in the whipped cream in three additions, incorporating completely after each addition.

 

  1. Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges, and chill for at least 2 hours before serving. Cut into twenty-four pieces and serve immediately.
LTS Apple Coffee Cake

LTS Apple Coffee Cake

LTS Apple Coffee Cake

 

1 C. dried Apple Slices

Water for Soaking

3 C. Flour

1 tsp. Salt

1 tsp. Baking Powder

1/3 C. Whole Egg Powder

1 ½ C. Sugar

½ C. Shortening

1 ½ C. Water

 

Topping:

2/3 C. Brown Sugar

½ C. Flour

¾ C. Butter Powder

1 tsp. Cinnamon

2 T. Water

 

 

Break up apples into small pieces. Cover with 1-2 C. boiling water, let sit, covered, 15 minutes until softened.  Meanwhile, make topping in separate bowl.  Combine all dry topping ingredients, and mix in water with a fork until topping is crumbly like coarse meal.  Drain apples and return to bowl. Blend in all remaining cake ingredients and mix well. Pour into a greased baking dish. Sprinkle the top with topping mix. Bake at 375 for 25-30 minutes.

Blackberry Coulis

Blackberry Coulis

Blackberry Coulis

 

2 C. frozen or fresh Blackberries

2 T. Sugar

1 T. fresh Lemon Juice

Ice

 

Cook blackberries over medium heat in a small nonreactive saucepan until they start to simmer.   Add sugar and stir with wooden spoon until dissolved.  Remove from heat, strain through fine mesh strainer into a medium mixing bowl and stir in lemon juice.  Fill sink or large bowl with cold water and ice and chill the coulis in the ice bath.  Pour into a squeeze bottle, store in fridge for up to 3 days.  Serve over ice cream, with cake or even on grilled flank steak.

Canning Raspberries

Canning Raspberries

Canning Raspberries

4 C. water

1 -4 3⁄4 C. sugar

1 1⁄2-3 lb. berries

 

Use 1 C. sugar for VERY LIGHT SYRUP; 2 C. sugar for LIGHT SYRUP; 3 C. sugar for MEDIUM SYRUP; 4 3/4 C. sugar for HEAVY SYRUP. Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling. Wash fruit, drain& fill hot sterile jars, leaving 1/2-inch headspace. Bring syrup to a full boil& cover berries with syrup, leaving 1/2-inch headspace. Remove any trapped air bubbles (I use a chopstick to do this) & adjust lids. Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.

Dutch Oven Brown Bears in the Orchard (Applesauce and Gingerbread)

Dutch Oven Brown Bears in the Orchard (Applesauce and Gingerbread)

Dutch Oven Brown Bears in the Orchard (Applesauce and Gingerbread)

 

2 lb. jar of (chunky) applesauce OR 2 cans apple pie filling OR 1 (16 oz.) can apple sauce and 3 apples cut into chunks

1(14 oz.) box gingerbread mix (complete kind)

 

Line Dutch oven with foil, shiny side up. Put applesauce in bottom of greased Dutch oven. Mix gingerbread according to package directions. Pour gently over applesauce. Cover tightly. Bake in coals about 30-40 minutes. Serve warm with Cool Whip or ice cream or plain.

Dutch Oven Dump Cake

Dutch Oven Dump Cake

Dutch Oven Dump Cake

 

2 large cans of any kind of fruit with juice OR 2 cans of any kind of fruit pie filling OR 6 c. cut up fresh or frozen fruit

1 box of white or yellow cake mix and needed ingredients

1 stick of butter or margarine

whipped cream or Cool Whip (optional)

 

Line Dutch oven with foil. Pour fruit (and juices) into oven. Top with dry cake mix and spread evenly. Stir enough to moisten cake mix. Dot with butter or margarine. Bake 25 minutes with 12 coals on top and 8 on the bottom. Serve with whipped topping. Serves 12. Suitable for box oven.

Layered Finger Jell-O

Layered Finger Jell-O

Layered Finger Jell-O

For each colored layer:

1 3 oz package jell-o

1 pack or 1 T. unflavored gelatin

1 C. boiling water

 

For the white layer:

1 14 oz can sweetened condensed milk

4 packs or 4 T. unflavored gelatin

2 C. boiling water

 

Mix each jell-o color separately in containers. Let stand till room temperature, stirring occasionally. Mix up white layer and also let stand till room temperature, stirring occasionally.  Pour first color into 9×13 dish. Refrigerate till firm. Put 1/3 of white layer in next. Refrigerate till firm. Repeat till done. If all mixtures are at room temperature, it takes only about 7 minutes to firm up each layer so you can add the next one. Do not make the Jell-o as directed on the package. Make each package as directed above – for each package of Jell-o, add 1 package or 1 T. of gelatin and 1 C. boiling water. I was skeptical about the taste but when I carefully sliced into it this morning, I popped an end bit into my mouth and was pleasantly surprised.

Foraged Oregon Grape and Lemon Curd

Foraged Oregon Grape and Lemon Curd

Foraged Oregon Grape and Lemon Curd

 

Foraged Oregon Grapes are transformed from tart and bitter to an unctuous curd suitable for eating from a spoon.

1 cup Oregon Grape puree

1/2 cup lemon juice

2 tablespoons lemon zest

1 1/2 cups raw organic cane sugar

6 eggs

8 tablespoons butter cubed

 

To create puree, place a heaping cup of clean Oregon Grape berries into a blender or food processor and pulse a couple times until juices start to release. Do NOT over puree. Place berry puree, lemon juice, lemon zest, sugar and eggs into a heavy bottomed saucepan. Over medium heat and whisking constantly, cook the mixture until it thickens (coats back of a spoon and whisk leaves traces in curd).

Remove from heat and pass through a fine-mesh sieve into a bowl; discard solids. Whisk butter into hot curd until well combined. Place a sheet of parchment or plastic wrap directly on top of curd and chill until cold. Serve within one week or freeze.

Lemon Crème Brulé with Lavender and Honey

Lemon Crème Brulé with Lavender and Honey

Lemon Crème Brulé with Lavender and Honey

 

2 cups heavy cream

2 tablespoons honey

3 tablespoons coarsely chopped lemon zest (from 3 medium lemons)

2 tablespoons fresh lavender flowers (or 4 teaspoons dried)

1/2 teaspoon salt

3 yolks

1 egg

¼ cup granulated sugar, plus additional for caramelizing

 

Preheat the oven to 300 degrees F. In a heavy saucepan, combine the cream, honey, lemon zest, lavender, and salt. Bring the mixture to a gentle simmer over medium heat, cover, and remove from the heat. Steep 10 minutes and taste the cream to determine if the lemon and lavender flavors are balanced and to your liking. When they are, strain the mixture, discard the zest and lavender, and return the cream to the pot. If it has cooled completely, warm the cream over medium heat until it is hot, but not boiling.  Meanwhile, in a medium bowl, whisk the yolks and egg together with the sugar until smooth. Slowly add some of the warm cream to the yolks, about ½ cup at a time, whisking constantly to keep the eggs from curdling. After adding 1 cup of cream, pour the tempered yolk mixture back into the pan with the remaining cream. Add the vanilla and strain the mixture into another container to cool in an ice bath for baking later or divide it between 6 (4-ounce) ramekins or glass custard cups. Arrange the dishes in a deep baking pan and fill the pan with enough hot water to come halfway up the sides of the dishes. Put the baking pan in the oven and bake until the custard is set around edges and slightly jiggly in the center, about 40 minutes. Remove the pan from the oven and allow the custards to cool before covering with plastic wrap. Store in the refrigerator to cool completely, 3 hours to overnight. Bet before serving, sprinkle the top of each custard with a thin, even coating of sugar. Place the dishes under a preheated broiler for 2 to 3 minutes, or until the sugar melts, or use a hand-held blowtorch to caramelize the sugar.

Pacific Northwest Blackberry Filled Doughnuts with White Chocolate Ganache and Toasted Hazelnuts

Pacific Northwest Blackberry Filled Doughnuts with White Chocolate Ganache and Toasted Hazelnuts

Pacific Northwest Blackberry Filled Doughnuts with White Chocolate Ganache and Toasted Hazelnuts

1 cup whole milk

2 T. sugar

1 tsp. fine salt

1 (1/4-ounce) package active dry yeast (2 1/2 tsp.)

2 T. warm water

2 T. vegetable oil, plus about 10 cups for frying

2 large eggs, lightly beaten

1 tsp. lemon zest

3 1/2 to 3 3/4 cups all-purpose flour, plus additional for dusting

1 cup blackberry jam

White Chocolate Ganache, recipe follows

1 1/2 cups hazelnuts, toasted and finely chopped

 

Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in sugar and salt. Pour into a large bowl and let cool slightly. While milk is cooling, dissolve yeast in warm water in a small bowl, stirring. Let stand for 5 minutes. Stir the yeast mixture into the milk, along with 2 T. oil, eggs, and zest. Stir in 2 1/2 cups flour with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary), about 5 minutes; dough should be slightly sticky. Transfer dough to an oiled large bowl and sprinkle lightly with additional flour. Cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours. Turn out dough onto a floured surface and roll out with a floured rolling pin until 1-inch thick. Cut out rounds with a 2-inch cutter. Place on a sheet pan and cover doughnuts with another kitchen towel and let rise in a warm place for 30 minutes. While doughnuts rise, heat oil in a deep 4-quart pot until it registers 365 degrees F on a thermometer. Fry doughnuts 2 at a time, turning once or twice, until puffed and golden brown, about 2 to 3 minutes per batch. Transfer to paper towels to drain. Place jam in a pastry bag fitted with a 1-inch plain tip and poke the tip into the center of each doughnut (entering from the side) and squeeze in some of the jam. Ice the top with some of the ganache and sprinkle with hazelnuts.

 

White Chocolate Ganache:

1 cup heavy cream

1 pound good-quality white chocolate, finely chopped

 

Bring cream to a simmer in a small saucepan. Place white chocolate in a large bowl, pour hot cream over, and let sit for 1 minute; whisk until smooth. Let cool until slightly thickened

Elderflower Panna Cotta with Gooseberry Compote

Elderflower Panna Cotta with Gooseberry Compote

Elderflower Panna Cotta with Gooseberry Compote

 

A delicately wobbly, creamy panna cotta is such a simple but sophisticated dish. Infused with the scent of elderflowers and partnered with a sharp gooseberry compote, it makes a stunning summer dessert. You can use fresh elderflowers during their short season in May, but otherwise elderflower liqueur works fine. Leave out the elderflower altogether and this is a great recipe for a plain panna cotta, with a little tang from the yogurt.

1/3 C. whole milk

1 C. heavy cream

1 T. T. superfine sugar (or 1 1/2 tsp. if you’re using elderflower liqueur)

3 to 4 large heads of elderflower, or 2 T. elderflower liqueur

1 1/2 tsp. plain gelatin

2/3 C. plain yogurt

 

1 pound gooseberries, topped and tailed

1/4 C. superfine sugar

A few sprigs of elderflower (optional)

 

Combine the milk, cream, and sugar in a saucepan. Tie up the elderflower heads in a piece of cheesecloth and add to the pan, or stir in the elderflower cordial. Scald the liquid – bring just to a simmer, but don’t let it bubble. If you’re using elderflower heads, let stand for half an hour to infuse, then remove the elderflower. Soak the gelatin in cold water for 5 to 10 minutes, until softened. If you left the cream mixture to infuse for half an hour, reheat it almost to boiling – if you have used liqueur, the cream should still be hot enough. Add the gelatin to the hot cream mixture and stir until dissolved. Let cool to room temperature, stirring from time to time. Once cooled, stir in the yogurt until thoroughly combined. Pour the mixture into four 1/2-cup molds, such as ramekins, and chill in the fridge for at least 4 hours, until set. Meanwhile, make the compote. Put the gooseberries in a pan with the sugar and V4 C. water. Tie up the elderflower sprigs, if using, in a piece of cheesecloth and add to the pan. Bring to a simmer and cook gently for about 10 minutes, until the gooseberries are soft. Let cool completely, then remove the elderflower sprigs and chill the compote. To turn out the panna cottas, dip each mold very briefly in hot water – literally just a few seconds – then turn upside down onto a serving plate and give it a shake; if necessary, run a knife around the edge. Serve with the gooseberry compote.

Key Lime Cake

Key Lime Cake

Key Lime Cake

Cake:

1 package moist deluxe yellow or lemon cake mix

1 small package lemon instant pudding and pie filling

4 eggs

1 C. vegetable oil

3/4 C. water

1/4 C. key lime juice, fresh or bottled

Glaze:

2 C. confectioners’ sugar

1/3 C. key lime juice

2 T. water

2 T. melted butter

Garnish:

Confectioners’ sugar

Key lime slices

Mint

 

Preheat oven to 350-degrees. Grease and flour 10-inch Bundt or tube pan. Combine cake mix, pudding mix, eggs, oil, water and 1/4 C. key lime juice in large bowl and beat with electric mixer on low speed until ingredients are moistened and mixed well. Increase speed to medium and beat for 2 minutes. Pour into prepared pan. Bake for 50 to 60 minutes, until a toothpick or cake tester inserted into center comes out clean. Cool cake in pan for 20 minutes, invert cake onto cooking rack and poke holes with skewer or long tined-fork. Place cake on cake plate or serving plate. Combine glaze ingredients in a bowl and mix well. Pour glaze slowly over top of warm cake. Finish cooling cake. Dust with confectioners’ sugar. Garnish plate with key lime slices.

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake

4 large Egg Whites

¼ tsp. Cream of Tartar

1 ½ C. Sugar

2 ½ unbleached All-Purpose Flour

2 tsp. Baking Powder

1 ½ tsp. Baking Soda

1 tsp. Salt

1 ½ C. Buttermilk

¼ C. Canola Oil

1 T. Vanilla Extract

1 C. mini Dark Chocolate Chips, divided

2 T. 1% Milk

 

Preheat oven to 350.  Lightly oil a 12 C. bundt pan. In a large bowl, beat egg whites with electric mixer on low speed until foamy.  Add cream of tartar, increase speed to medium high and beat until soft peaks form.  Gradually add ½ C. sugar, beating until stiff, but not dry, about 5 minutes.  In another bowl, combine remaining C. sugar with flour, baking powder, baking soda and salt.  With mixer on medium speed, beat in buttermilk, oil vanilla, and a heaping spoonful of egg whites.  Fold in remaining egg whites and ½ C. chocolate chips.  Scrape batter into prepared pan, smoothing top.  Bake for 40 to 50 minutes, until skewer inserted in center comes out clean.  Let cool in pan on a wire rack for 10 minutes.  Invert onto rack and let cool completely.  To make icing, combine 1/3 C. chocolate chips with milk in small saucepan.  heat over very low heat, stirring until chocolate is melted and mixture is smooth.  Drizzle over cake and let stand about 30 minutes before slicing.

Mango Raspberry Fruit Leather

Mango Raspberry Fruit Leather

Mango Raspberry Fruit Leather

1 large ripe mango, peeled and chopped

6 ounces fresh raspberries

2 T. sugar

 

Preheat the oven to 15O°F. Line a rimmed half-sheet pan with a silicone baking mat. In a blender or food processor, blend the mango until smooth. Transfer the mango to a bowl and set it aside. Add the raspberries and sugar to the blender and blend until smooth. (It is important to blend the raspberries with the sugar, as the sugar helps liquefy the berries.) Place dollops of the mango and raspberry purees on the prepared pan. With a small offset spatula, spread the purees evenly over the pan—try to spread them as evenly as possible, not too thin and not too thick, and try not to spread them to the very edges, so you’ll have room to grab the fruit leather and peel it off the mat when it’s cool. Bake for 2 hours 30 minutes to 3 hours, rotating the baking sheet every hour. The leather is done when it is still tacky but not too sticky or wet. Let the leather cool. Remove it from the mat and place it on top of a sheet of wax paper. Cut the leather and wax paper into strips with scissors and roll them up paper-side out, then store them in a sealed container at room temperature for up to 1 week.

Blueberry-Hazelnut Crumble

Blueberry-Hazelnut Crumble

Blueberry-Hazelnut Crumble

2.5 C. blueberries (about a pint)

1 tsp. sugar

1/2 T. flour

1/2 T. lemon juice

1/2 C. flour

1/2 C. brown sugar

1/4 C. oats

1/4 C. chopped hazelnuts

1/2 tsp. cinnamon

4 T. butter

 

Preheat oven to 375 degrees. Rinse the berries and drain thoroughly. Put the blueberries in a mixing bowl and add lemon juice, sugar and one-half T. of flour. Set aside until you are already with the crumble topping. In a food processor, pulse together the remaining ingredients until they resemble coarse breadcrumbs. Pour the blueberries into four 1 1/2-C. ramekins. You could, of course, just make one big crumble in a 9-inch pie pan. Next, cover the berries with the topping and bake for thirty minutes until the top has browned and the fruit is bubbling. Can be served hot or at room temperature. Goes very well with ice cream or frozen yogurt.

Sprinkle Cookies

Sprinkle Cookies

Sprinkle Cookies

2 1/2 C. flour

1 tsp. baking powder

1/2 tsp. salt

1 C. unsalted butter, room temperature

1 C. sugar

2 eggs

1 1/2 tsp. vanilla extract

Sprinkles

 

Preheat oven to 375 degrees. In a medium bowl, whisk the flour, baking powder, and salt.  In a large bowl, beat the butter and sugar at medium speed, about 2 minutes or until fluffy. Beat in the eggs, then the vanilla extract. Gradually add the flour mixture and beat just until combined.  Using a heaping T. for each cookie, roll dough into balls. Put the sprinkles in pie plates so they won’t scatter. Roll the top half of each ball into the sprinkles and place balls on ungreased baking sheets, 3 inches apart. If the dough is too sticky, chill it for 5 minutes.  Bake the cookies for 8 minutes, just until they start to turn golden but are still soft. Remove from the oven and cool 5 minutes, then transfer to wire racks to finish cooling.

Root Beer Cookies

Root Beer Cookies

Root Beer Cookies

1 C. butter, softened

2 C. brown sugar, packed

2 eggs

1 C. buttermilk

3/4 tsp. root beer concentrate or extract

4 C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 1/2 C. chopped pecans, optional

3 1/2 C. powdered sugar

3/4 C. butter, softened

2 T. water

1 1/2 tsp. root beer concentrate or extract

 

Cream butter and brown sugar together until fluffy. Add eggs, one at a time, beating well after each. Beat in buttermilk & root beer concentrate. Combine flour, baking soda and salt; gradually add to creamed mixture, stir in nuts. Drop by rounded T. 3″ apart on ungreased cookie sheet. Bake at 375 degrees f. for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a mixing bowl, combine frosting ingredients together, beat until smooth. Frost cooled cookies. Enjoy!

Dulce De Leche Bars

Dulce De Leche Bars

Dulce De Leche Bars

2 rolls (16.5 oz each) Pillsbury refrigerated sugar cookies

1 3/4 C. quick-cooking or old-fashioned oats

2/3 C. packed brown sugar

2 tsp. vanilla

1 bag (14 oz) caramels, unwrapped

1/2 C. butter

1 can (14 oz) sweetened condensed milk (not evaporated)

3 tsp. caramel topping

 

Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough. Stir or knead in 3/4 C. of the oats, 1/3 C. of the brown sugar and 1 tsp. of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13×9-inch pan to form crust. Bake 13 to 18 minutes or until light golden brown. Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 C. oats, 1/3 C. brown sugar and 1 tsp. vanilla until well blended. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm. With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows. Store in refrigerator.

Valentine Sandwich Cookies

Valentine Sandwich Cookies

Valentine Sandwich Cookies

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

¾ cup Dutch process cocoa powder

1 ½ teaspoons baking powder

1 teaspoon salt

 

½ cup (1 stick) unsalted butter, softened

2 tablespoons half and half (or milk)

1 teaspoon pure vanilla extract

pinch of salt

3-3 ½ cups powdered sugar

 

Combine the butter and sugar in a large mixing bowl and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until well incorporated. Whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated. Divide the dough in half, and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour. When the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper or a baking mat. Set aside. Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8-1/4-inch thickness. Use a heart shaped cookie cutter to cut out cookies and transfer them to the prepared baking sheet. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely. Once the cookies are cooled, prepare the filling. Combine the softened butter, half and half, vanilla, and salt and beat until combined. Add the powdered sugar slowly until the filling is smooth. It should be slightly stiffer than cupcake frosting. Add pink or red food coloring until desired color is reached. Transfer the filling to a piping bag fitted with a large round tip (or a freezer zip-lock bag with the corner snipped off.) Pipe the filling onto half of the cookies, and top with the remaining cookies to form a cookie sandwich.

Invisible Apple Cake

Invisible Apple Cake

Invisible Apple Cake

2 Eggs

50 g of Sugar

20 g of Butter

100 ml of Milk

70 g plain Flour

1 tsp of Baking Powder

1/2 tsp of Cinnamon

a pinch of Salt

 

Break the eggs into a large bowl; beat with sugar until white foam. Melt the butter on low heat; gradually add the butter into the dough, continuing to beat. Gradually add the milk into the dough. Beat well with a mixer. Add a pinch of salt, add baking powder according to the package instructions. Sift the flour into the dough, add cinnamon, and stir well.  Peel the apples and remove the core, cut into thin slices. Put the apples into the bowl with dough, mix well. Grease with butter a one-piece form (18 x 24 cm, or 20-22 cm in diameter), sprinkle with 2 T. of flour. Put the dough with apples into the form. Bake the cake for 40 minutes at 180C. Leave to cool completely. Cut the edges with a sharp knife. Decorate with icing sugar.

Berry-Almond Sandwich Cookies

Berry-Almond Sandwich Cookies

Berry-Almond Sandwich Cookies

1-1/2 C. butter, softened

1 C. sugar

1 tsp. vanilla extract

2-3/4 C. all-purpose flour

1/2 tsp. salt

2 C. ground almonds

3/4 C. raspberry filling

Edible glitter or confectioners’ sugar

 

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes . Place 1 in. apart on ungreased baking sheets. Bake at 325° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Spread 1 tsp. raspberry filling over the bottom of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners’ sugar. Store in an airtight container. Yield: 3 dozen.

Cranberry Pound Cake

Cranberry Pound Cake

Cranberry Pound Cake

1 cup butter or margarine
2 cups sugar
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking powder
dash salt
2 cups fresh cranberries, coarse chopped
Glaze:
2 cups powder sugar
cream to thin
1 tsp vanilla

Chop cranberries and coat with a bit of the flour so cranberries won’t sink to bottom of cake batter. Beat butter till creamy. Gradually beat in sugar/vanilla till fluffy. Blend in eggs one at a time. Sift flour and baking powder. Add flour to creamed mixture and beat to blend. Stir in cranberries till well incorporated. Grease and flour well a Bundt pan. Bake in a 325F oven about 70 minutes or tested done. Cool cake in pan for 15 minutes. Remove to cake platter. Mix glaze ingredients and spoon over warm cake. Best flavor if allowed to set overnight.

Chewy Gingerbread Hugging Cookies

Chewy Gingerbread Hugging Cookies

Chewy Gingerbread Hugging Cookies

3 cups all-purpose flour

3/4 cup firmly packed dark brown sugar

1 T. ground cinnamon

1 T. ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 teaspoon baking soda

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly

3/4 cup unsulphured molasses

2 tablespoons milk

 

Candied Nuts or Candies for the hugs

 

In bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds. Scrape dough onto work surface and divide in half. Working with one portion of dough at a time, roll 1/4-inch to 1/2-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 20-25 minutes. (You could also refrigerate the dough 2 hours or overnight.) Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into desired shapes and transfer the shapes to your parchment-lined cookie sheets. Space them at least an inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake or they won’t be chewy. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature. Gather scraps; repeat rolling, cutting, and baking with remaining dough until all dough is used.

Guava Cake

Guava Cake

Guava Cake

Cake:

2 1/2 C Cake Flour

2 1/2 tsp. Baking Powder

3/4 tsp. Kosher Salt

1/2 C Butter, unsalted at room temp

1 1/4 C Sugar

6 Large Egg Whites

1/4 C Neutral Oil

1 C Whole Milk

2 tsp. Vanilla

1 C Guava puree or concentrate

3 squeezes of red gel coloring (optional)

 

1 C Heavy Whipping Cream

8 ounces Cream Cheese, room temp

1/2 C sugar

pinch of Kosher Salt

2 squeezes red gel coloring ( optional)

1/2 C guava puree or concentrate

 

Guava Gel:

1 1/2 C Guava Juice or concentrate

1/2 C Sugar

1/4 C Corn Starch

2 T. Water

 

Make the guava gel:  Make the guava gel first so it has time to set up. In a small saucepan combine the guava juice or concentrate with the sugar and heat until simmering and the sugar has dissolved. Mix the corn starch with water in a separate bowl until well mixed then add to the guava mixture in the pan. Bring to a boil stirring until thick. Transfer to a bowl and refrigerate until fully chilled.

 

Make the cake:  Preheat oven to 350 Deg F. Line a 9×13” pan with parchment paper, leaving some overhang on the long sides.  In a bowl combine the cake flour, baking powder and salt, whisking to combine. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 3 minutes. Add in the egg whites one at a time, mixing well in between each addition, scraping down the sides of the bowl when needed. Add in the oil and mix until combined.  In a separate bowl combine milk, vanilla, guava puree and optional food coloring. On low speed alternated adding in the flour and milk mixtures until well combined. Pour batter into prepared pan. Bake until a toothpick comes out clean when inserted into the center, about 25-30 minutes. Let cool in pan for 10-15 minutes before removing from pan to cool completely on a wire rack.

 

Make the Frosting:: Once the cake is cooled make the frosting: In a stand mixer fitted with the whisk attachment, whisk the heavy cream until light and fluffy with soft peaks then transfer to a bowl. Add in the cream cheese to the mixing bowl ( no need to clean out after whipping the heavy cream) and whip until smooth. Add in the sugar and salted increase speed to high. Lower speed and color with optional food coloring. Pour in the guava puree in 4 additions, scraping down sides of bowl when needed. Fold in the whipped cream in three additions, incorporating completely after each addition.

 

Frost the cake: Spread frosting over cooled cake, reserving some of the frosting to pipe stars or rosettes around the edges. Spread the guava gel over the top of the cake almost all the way to the edges. Pipe rosettes or stars around the top edge with the remaining frosting. Chill for at least 2 hours before serving. Cut into 24 pieces and serve.

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

2 thick stalks ruby red rhubarb, sliced on the bias (about 2 cups/200 g)

7 cup (60 ml) pure maple syrup, plus more for serving One 24-oz (680-g) jar pitted sour cherries, in syrup or juices

 

1 cup (140 g) fine to medium cornmeal

1 cup (140 g) all-purpose flour or (155 g) gluten-free flour

1 Tbsp sugar

1 tsp baking soda

1/4 tsp fine sea salt

1 large egg, lightly beaten

1 1/3 cups (320 ml) buttermilk

4 Tbsp (1/2 stick) unsalted butter, melted, plus more for cooking

Plain yogurt, for serving

 

Combine the rhubarb and maple syrup in a medium pot with a tight-fitting lid. Cook over medium-low heat until the syrup bubbles just slightly and the rhubarb is steaming, but not breaking down, 1 to 2 minutes. Remove from the heat, cover, and let the rhubarb sit in the syrup until it softens but is still holding its shape and bright red in color. Toss with the cherries and just enough of the cherry juices to turn the syrup red, but still leave it thick enough to drizzle with a spoon (1/2 to 3/4 cup of the cherry syrup); set aside.

 

Whisk together the cornmeal, flour, sugar, baking soda, and salt in a bowl. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Add to the dry ingredients and mix together until the batter resembles a loose muffin batter, being careful not to overmix; you want to keep these pancakes light and airy. Preheat a cast-iron griddle or skillet over medium heat until evenly warm. Add a knob (about 2 Tbsp) of butter to coat the surface. (Cooking in butter makes golden, gorgeous pancakes.) When the butter sizzles, drop batter in 1/3 cupfuls (80 ml) onto the skillet, leaving 2 inches (5 cm) between them, and cook until just starting to bubble around the edges. Flip (it should release easily from the griddle) and cook until just done, usually 1 to 2 minutes. You don’t want these to cook fully through, which can make them taste dry. Pull them a second before you think they are ready; the batter will continue to steam and set inside on their way to the plate. Repeat until all the batter is used. Serve the pancakes warm, topped with yogurt and the rhubarb and cherries, and drizzled with any extra juices.

Banana Cream Cake

Banana Cream Cake

Banana Cream Cake

 

2/3 Cup Shortening

1-1/2 Cups Sugar

2 Eggs

1 Cup Mashed Bananas

2 T. Milk

2 Cups Flour

2 Tsp. Baking Powder

1 Tsp. Salt

1 Tsp. Vanilla

1/2 Cup Nuts

 

Mix well. Pour into greased 9×13 pan. Bake at 375° for 25 minutes in a 9×13 pan. Sprinkle with powdered sugar. Good for picnics.

Dump Cakes

Dump Cakes

Blueberry Dump Cake

 

1 (18.25 ounce) package yellow cake mix

4 cups fresh blueberries

1/2 cup white sugar

1/2 cup butter, melted

1 tsp. ground cinnamon

 

Preheat oven to 350 degrees F (175 degrees C). Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

 

 

Cherry Dump Cake

 

1 box (15.25 ounces) yellow cake mix

2 (21 ounce) cans cherry pie filling

1 tsp. almond extract

1/2 cup butter cold

 

Preheat oven to 350°F. In a 12-inch skillet or greased 8×8 or 9×9 baking dish, add the cherry pie filling and the almond extract. Mix together and spread it evenly over the bottom of the pan. Sprinkle the cake mix over the top, being careful to cover all the pie filling. Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture. Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.

 

 

Blueberry Lemon Dump Cake

 

6 cups fresh blueberries

1 lemon zested & juiced

1 12 ounce can evaporated milk

3 large eggs

3/4 cup sugar

1/4 tsp. salt

1 box lemon cake mix

1 cup unsalted butter melted

 

Preheat oven to 350 degrees. Grease and flour a 9×13 pan. Pour blueberries into prepared pan. In a bowl mix evaporated milk, eggs, sugar, lemon zest, 1 T. of lemon juice and salt. Pour over blueberries.

Sprinkle dry cake mix over blueberry mixture. Do not stir. Pour melted butter over cake mix. Do not stir. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes. Cool slightly. To serve, scoop into bowls and top with ice cream.

 

 

Lemon-Raspberry Dump Cake

 

18.25 oz. Lemon Cake Mix

4 C. Raspberries

1 3oz. Box Raspberry Jell-O

½ C. Sugar

1 ½ C. Water

½ C. Unsalted Butter

1 tsp. Vanilla

 

Preheat oven to 350. Spread raspberries evenly in 9×13” pan. Pour water over berries. Sprinkle with Vanilla, then the sugar. Distribute the Jell-O over all. Pour cake mix in the pan.  Use spatula or back of spoon to spread the cake mix evenly; do not mix. Cut butter into thin slices and cover the top with them. Bake 45 minutes to an hour until top is golden brown and it is cooked through.

 

 

Pumpkin Pie Dump Cake

 

30 oz pumpkin canned

16 oz evaporated milk

1 tsp. ginger

1/2 tsp. ground cloves

1 cup sugar

4 eggs

2 tsp. cinnamon

1 package yellow cake mix

1 cup chopped pecans

3/4 cup butter

 

Preheat oven to 350. Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan. Sprinkle cake mix and chopped pecans on top. Cut butter very thin and cover all over cake mix. Bake for 1 hour and serve warm with whipped cream.

 

 

Rhubarb Dump Cake

 

1 package yellow cake mix

3-4 cups cut up rhubarb

1 cup sugar

1 4 oz package of Strawberry Jell-O

1 cup water

¼ cup melted butter

 

Preheat oven to 350 degrees. Layer the cut up rhubarb in a greased 9×13 pan. Sprinkle the cup of sugar over the rhubarb and then sprinkle the strawberry jell on top of the sugar. Pour the dry yellow cake mix over the rhubarb. Pour the 1 cup water over the cake mix and then lastly pour the melted butter. Do not stir. Bake at 350 degrees for 45-55 minutes or until bubbly and lightly browned.

Blueberry Squares

Blueberry Squares

Blueberry Squares

 

2 cups blueberries

1/2 cup sugar

2 tbsp, cornstarch

1/4 cup water

1 tbsp, lemon juice

 

Stir together blueberries, sugar and cornstarch in saucepan. Mix in lemon juice and water. Bring to boil over medium heat. Reduce heat and simmer until mixture thickens (about 3 minutes). Let cool.

 

1 1/2 cups rolled oats

1 cup all-purpose flour

1 1/2 tsp. baking powder

pinch salt

3/4 cup butter, melted

 

Combine oats, flour, sugar, baking powder and salt in large mixing bowl. Drizzle with butter and stir until well blended. Spread half the mixture into well-greased 8-inch  baking pan. Pat firmly. Cover with blueberry filled. Sprinkle remaining oat mixture over top. Bake at 350F for 40 to 45 minutes or until golden brown. Cool before cutting squares.

STRAWBERRY SORREL ICE CREAM

STRAWBERRY SORREL ICE CREAM

STRAWBERRY SORREL ICE CREAM

 

2 cups whole milk

1 cup fresh sorrel leaves, chopped (no stems)

½ cup sugar

4 egg yolks

1 cup heavy cream

Salt

1 cup fresh strawberries, chopped small and frozen

 

In a medium sauce pan combine milk, sugar and sorrel leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing sorrel to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker adding the frozen strawberries during the freezing portion so that that are frozen while entering into freezing ice cream. The idea is that the strawberries do not bleed and stay in place and add tot eh bright green color of the sorrel mixture. *note, chop the strawberries first and freeze on a large sheet tray and avoid touching, can be frozen ahead of time and after freezing placed in a zip lock bag toughing, this will make them easier to drop into the ice cream while freezing.

Donut Muffins

Donut Muffins

Donut Muffins

1/2 cup white sugar

1/4 cup margarine, melted

3/4 teaspoon ground nutmeg

1/2 cup milk

1 teaspoon baking powder

1 cup all-purpose flour

1/4 cup margarine, melted

1/2 cup white sugar

1 teaspoon ground cinnamon

 

Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche.

About 1 ¼ to 1 ½ pounds rhubarb trimmed and rinsed

¾ cup sugar (1/2-cup for rhubarb, ¼ cup for caramelizing)

1 ½ T. unsalted butter

 

1 cup all-purpose flour

1 tsp. baking powder

Pinch of fine sea salt

3 large eggs room temperature

¾ cup packed light brown sugar

Finely grated zest of 1 orange

1 ½ tsp. pure vanilla extract

8 T. unsalted butter, melted and cooled

 

Left over rhubarb syrup

Strawberry jam

 

2 cups of Strawberries, hulled and cut in half.

8 oz. Crème Fraiche

First make the Rhubarb Topping:

 

If your rhubarb is not young and thin, peel it.  Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes. Drain the rhubarb and reserve the syrup to make the glaze. Butter a 9 inch round cake pan with sides at least 1½ high. Melt the butter in a large skillet over medium high heat then stir in the sugar. When the sugar has melted and is JUST changing color add the rhubarb. Stir sparingly for about 3 minutes or until the sugar is slightly caramelized. Scrape the rhubarb and syrup into the cake pan and leave to cool. Next, make the cake: Preheat oven to 350 degrees F. Whisk the flour, baking powder and salt together in a small bowl. In a large bowl whisk the eggs and brown sugar together until thick and smooth. Whisk in the zest and vanilla. Pour in the butter in 3 additions. Whisk well. Add the dry ingredients in 3 additions whisking gently. Scrape the batter into the pan over the rhubarb and put the pan onto a parchment lined baking sheet. Bake the cake for about 25 minutes, rotating it after 12 minutes. Bake until it is golden brown, springy to the touch and just beginning to pull away from the sides of the pan. Transfer the pan to a cooling rack and let rest for about 2 minutes, then run a table knife around the sides of the cake Place the serving plate over the cake and turn the cake over onto the platter. Wait for a minute then lift off the pan. Finally, make the Glaze: Bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy. Add a few spoonfuls of strawberry jam and stir well. Gently spoon the glaze over the top of the cake.  To serve the cake, add strawberries to the cake plate, dollop with Crème Fraiche and serve.

Apple Puff Omelet

Apple Puff Omelet

Apple Puff Omelet

2 large apples (Cortland, Jonathan, Ida Red)

4 tablespoons butter

¼ cup brown sugar

1 teaspoon ground cinnamon

4 eggs

¼ cup granulated sugar

¼ teaspoon cream of tartar

1 tablespoon confectioners’ sugar

 

Preheat oven to 450°F. Peel, core, and thinly slice the apples.  Heat the butter in a medium-sized skillet, and sauté the apples for 5 minutes over low heat. Mix the brown sugar and cinnamon. Sprinkle over the apples. Toss, and continue to sauté the apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy.  Spoon the mixture into an 8-inch-square baking dish, and keep hot in the oven.  Separate the eggs. Whisk the yolks and the granulated sugar in a small bowl until fairly thick.  In a large bowl beat the egg whites with the cream of tartar until stiff and shiny. Fold into the yolk mixture, a third at a time.  Pour the egg mixture over the apples, and bake for 8 to 10 minutes. The omelet will be puffed and golden. Remove from the oven, and sprinkle with the confectioners’ sugar. Serve immediately.

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies

3 C. all-purpose flour

½ tsp. salt

2 tsp. baking powder

2 T. plus one tsp. of pumpkin pie spice

2 sticks softened butter (8 ounces)

1 C. white sugar

1/3 C. dark molasses

1 large egg

1 C. canned pumpkin puree

1½ to 2 C. Demerara or Turbinado sugar

 

In a medium bowl, sift flour, salt, baking powder and pumpkin spice and set aside. In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy, about 3-4 minutes. Add egg and beat for 30 seconds. Scrape sides of bowl and mix again. Add pumpkin puree and beat until mixed. Add dry ingredients on low speed until thoroughly mixed. The dough will be sticky but easier to manage once they firm up under refrigeration. Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 60 minutes or longer. Preheat oven to 325 degrees. On a cutting board, unwrap one log, then cut it into quarters. Then cut each quarter into thirds, yielding 12 cookies per log. Repeat for other three logs – you will have 48 pieces. The dough will still be a bit sticky but easier to handle once rolled in the Demerara sugar. Pour the Demerara sugar into a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed. Roll each slice in the sugar on the edges and both sides, pressing down slightly and then place on the pans; 12 per pan. Bake one pan 12 to 13 minutes until cookies start to dry out around the edges but are still soft in the middle. Ours took exactly 12 minutes but ovens differ, and cookie sheets differ. Repeat for the other three pans. When they come out, let them sit on the pan for five minutes then transfer to cooling racks using a spatula to remove them. Cool completely. Once they are cooled, they will be firmer and easier to handle but they are a delicate cookie so be gentle.