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.
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
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
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
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.
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
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
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.
Chewy Brown Sugar Cookies
14 T. unsalted butter 1 3/4 sticks
1/4 C. sugar
2 C. packed dark brown sugar
2 C. flour plus 2 T.
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 large egg
1 large egg yolk
1 T. vanilla extract
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a skillet melt 10 T. butter over medium-high heat. Whisk constantly until butter starts to brown, about 3-4 minutes. Pour into bowl, add remaining butter to same bowl and set aside. In a separate bowl whisk together sugar, 1/4 C. brown sugar, flour, baking soda, and baking powder. Add remaining brown sugar and salt to butter and whisk until smooth. Whisk in egg, egg yolk, and vanilla. Combine butter mixture with dry ingredients, stirring until a dough forms. Either roll dough out to 1/2-inch thick and use a cookie cutter or roll into a ball and place on cookie sheet. Sprinkle with sugar. Bake for 12-14 minutes, or until cookies begin to set.
Chewy Café Style Chocolate Chip Cookies
2 C. + 2 T. all purpose flour
1 tsp. baking soda
2 tsp. cornstarch
1 tsp. salt
1 ½ sticks (6 oz) butter, melted and cooled
1 C. dark brown sugar, lightly packed
½ C. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 C. dark chocolate chips, plus more for topping
In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips. Cover and refrigerate the dough for 30 minutes to an hour. Remove the dough from the refrigerator and preheat the oven to 350°F, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper. Scoop 1/4 C. of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread. You should be able to fit 6-8 cookies on each tray. Bake for about 10-14 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you! Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes. As the cookies are cooling, press additional chocolate chips into the tops for a more bakery-style look. Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!
Watermelon Fries with Coconut Lime Dip
1 watermelon rind removed and cut into long fry-like shapes
2 tsp. Tajin Classic Seasoning
1 C. coconut yogurt
Zest and juice of 1 lime
1 T. coconut sugar or to taste
In a bowl, combine yogurt, lime juice and zest and coconut sugar. Set aside. On a plate, scatter watermelon fries and sprinkle Tajin classic seasoning. Serve with dip and enjoy!
Salted Caramel Buttercream
1 C. (226g) unsalted butter, room temperature
4 C. (480g) powdered sugar
2 tsp. vanilla extract
1/2 C. (120ml) salted caramel, room temperature
1/4 tsp. kosher salt
In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s fluffy and light (almost white in color), 5-6 minutes, scraping down the bowl and paddle a few times in between. Turn the mixer to low and add the powdered sugar a few C. at a time, scraping down the bowl and paddle after each interval. Add the vanilla.  With the mixer still on low, add the salted caramel. Add a pinch of salt, increase the speed to medium, and mix for 2 full minutes.
Apple Fries with Caramel Pecan Dulce De Leche Cream Dip
5 sliced Fuji Apples
4 C. water
1 sliced lemon
1 C. all purpose flour
1/2 C. sugar
1/4 -1/2 C. coconut oil
1/2 C. sugar
1/2 T. cinnamon
1/2 can dulce de leche
6 oz cream cheese
1/4 – 1/2 C. chopped pecans
1/4 – 1/2 C. cool whip
Pour your water into a large bowl and add sliced lemon. Â Slice your apples using an apple slicer or knife. Immediately put apple slices in water with lemon. Â Once all apples are sliced and in the water lemon mixture, remove from bowl and place on a paper towel lined plate. Â In a separate bowl, mix 1 C. of flour and 1/2 C. of sugar with a whisk. Add sliced apples and flour sugar mixture to a gallon size Ziplock bag. Shake well. Â In a skillet over medium heat melt coconut oil. Â Add apple slices to skillet and let cook on one side until lightly browned. Turn over and let cook until other side is lightly browned. Â Remove apples to a paper towel lined plate. Set aside. Â In a separate bowl add 1/2 C. sugar and 1/2 T. cinnamon. Whisk together. Â Lightly sprinkle cinnamon sugar mixture over the apples. Â In a medium mixing bowl combine softened cream cheese and dulce de leche. Microwave for 25 seconds. Remove from microwave and stir well until no lumps remain. Â Mix in cool whip and pecans. Sprinkle chopped pecans on the top of the dip and serve with apples.
Watermelon Pops
5 cups chopped fresh watermelon; seeds removed
1 teaspoon mint-infused oil or extract
1 teaspoon orange-infused oil or extract
1/2 teaspoon kosher salt
3/4 cup sugar
Combine all the ingredients in a blender or food processor. Pour into molds and freeze for at least 6 hours or overnight. Freeze up to 3 months. Store in the molds or release, wrap well in waxed paper, and store in a marked sealable plastic bag.
Sheet Pan Nectarine Crumble
8 T. (1 stick) (4 oz./125 g) unsalted butter, plus more for greasing
1 1/3 cups (4 oz./125 g) rolled oats
2/3 cup (4 oz./125 g) all-purpose flour
2/3 cup (5 oz./155 g) plus 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
Kosher salt
2 batches basic pie dough
4 1/2 lb. (2.25 kg) ripe nectarines, pitted and sliced (about 12 cups)
1/2 cup (4 fl. oz./125 ml) honey
3 T. cornstarch
Grated zest and juice of 1 lemon
Preheat an oven to 400°F (200°C). Lightly butter a half-sheet pan. In a small saucepan over medium heat, melt the butter. Cook, swirling the pan frequently, until the butter foams, begins to brown and smells nutty, about 6 minutes; be careful not to burn the butter. Remove the pan from the heat and let the butter cool to room temperature. In a bowl, stir together the oats, flour, the 2/3 cup (5 oz./155 g) brown sugar and 1 tsp. salt. Add the brown butter and stir to combine. Refrigerate until ready to use. On a lightly floured work surface, roll out all of the pie dough into a 22-by-18-inch (55-by-45-cm) rectangle about 1/8 inch (3 mm) thick. Roll the dough around a rolling pin and unroll it on top of the prepared pan. Gently press the dough into the bottom and up the sides of the pan. Trim the edges, leaving a 1/2-inch (12-mm) overhang, and fold in the excess dough. Refrigerate the dough for 30 minutes. In a large bowl, toss the nectarines with the remaining 1/2 cup (3 1/2 oz./105 g) brown sugar, the honey, cornstarch, lemon zest and juice, and a pinch of salt. Pour the nectarine mixture into the prepared crust. Sprinkle the oat mixture evenly over the top. Transfer to the oven and bake until the topping is golden brown and the fruit is bubbling, about 45 minutes. Transfer to a wire rack and let cool for at least 1 hour before serving. Serves 12.
Pistachio-Cranberry Baklava
1 ½ cups pistachio nuts, finely chopped
1 ½ cups dried cranberries
1 ⅓ cups sugar
½ teaspoon ground cardamom
¾ cup butter, melted
½ of a 16-ounce package (20 to 24 sheets) frozen phyllo dough (14×9-inch rectangles), thawed
¾ cup water
3 T. honey
1 teaspoon vanilla
Preheat oven to 325°F. For filling, in a large bowl stir together pistachio nuts, dried cranberries, 1/3 cup of the sugar, and the cardamom; set aside. B Brush the bottom of a 13x9x2-inch baking pan with some of the melted butter. Unroll phyllo dough; cover phyllo dough with plastic wrap. Layer one-fourth (5 or 6) of the phyllo dough sheets in the prepared baking pan, brushing each sheet generously with some of the melted butter. Sprinkle with about 1 cup of the filling. Repeat layering phyllo dough sheets and filling twice more, brushing each sheet with melted butter. Layer the remaining phyllo dough sheets on top of the last layer of filling, brushing each sheet with melted butter. Drizzle with any remaining melted butter. Using a sharp knife, cut baklava into 24 to 48 diamond-, rectangle-, or square-shape pieces. Bake for 35 to 45 minutes or until golden brown. Cool slightly in pan on a wire rack. Meanwhile, for syrup, in a medium saucepan stir together the remaining 1 cup sugar, the water, honey, and vanilla. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Pour the syrup evenly over the slightly cooled baklava; cool completely.
Blueberry-Lemon Poke Cake
1 box lemon cake mix and the additional ingredients called for on the box
For the Lemon Blueberry Sauce
1½ cup blueberries fresh or frozen
1 large lemon zest and juice (about 1 tsp. of zest and 1 tbsp. of juice)
¼ cup sugar
2 tsp. corn starch
pinch of salt
½ tsp. vanilla extract
For the Topping:
½ cup jarred lemon curd
1 8 oz. container whipped topping cool whip
Prepare the lemon cake according to the package directions using a 9 x 13 inch baking dish. In the meantime, prepare the blueberry lemon sauce. In a medium saucepan, add blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Stir to combine. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken (about 12 minutes for frozen blueberries, about 6-7 minutes for fresh). Remove from heat and stir in the vanilla. Set aside. Remove the cake from the oven and allow it to cool for 5 minutes. Use the handle of a wooden spoon to poke holes into the cake that are about an inch apart. While the cake is still warm, drizzle the blueberry lemon sauce on top. Spread the sauce into an even layer over the cake ensuring some of the sauce and blueberries get down into the holes. Let the cake cool completely (about an hour). Add the lemon curd and ½ cup of the cool whip to a medium bowl and whisk together until smooth. Add another ½ cup of the cool whip and whisk until smooth. Add the remaining cool whip to the bowl. Use a large spoon or spatula and gently fold the cool whip into the lemon curd mixture. Spread the whipped lemon topping on top of the cake into an even layer. Place the cake in the refrigerator for at least 1 hour before serving. Store covered in the refrigerator.
Huckleberry Polenta Cake
6 T. unsalted butter, at room temperature and cut into 6 pieces, plus more for greasing
1 cup stone-ground cornmeal (fine or medium grind)
1/2 cup almond meal, or ‘/3 cup raw almonds, ground
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup granulated sugar
3 large eggs, at room temperature
1/4 cup plain Greek or strained yogurt
Zest of 1 lime
3 T. freshly squeezed lime juice (from about 2 limes)
2 T. honey
1/4 cup candied ginger, minced
1 1/2 cups huckleberries
Preheat the oven to 325 degrees F. Grease a 9-inch round cake pan and line the bottom with parchment paper. In a small bowl, combine the cornmeal, almond meal, baking powder, baking soda, and salt and set aside. Using a handheld electric beater or stand mixer, cream the butter and sugar together until light yellow and malleable, 2 to 3 minutes. Add the eggs one a time, beating until just combined; after the third egg, the mixture should be thick and glossy and will have increased in volume. Stir in the yogurt, lime zest and juice, and honey, beating until everything is well combined. Add the cornmeal mixture to the wet ingredients and stir by hand with a rubber spatula or wooden spoon. Gently stir in the ginger and huckleberries. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a skewer inserted in the center of the cake comes out clean. The cake should be golden and firm on the top and not jiggle in the center. Allow the cake to cool in the pan for about 10 minutes, then invert and let cool completely on a wire rack, about 1 hour. Peel away the parchment and serve.
Dried Apple Rings
6 tablets vitamin C, crushed
2 cups cold water
6 apples
Preheat the oven to 17O°F. To prepare an anti-browning ascorbic-acid bath, dissolve the crushed vitamin C tablets in the water in a large bowl. Peel and core the apples and cut into V4-inch slices. Add the apple slices to the acid bath as you cut them. Soak for 10 minutes. Pat the slices dry and arrange them on a metal screen or cake cooling rack and place the rack in the oven. Prop open the oven door with a wooden spoon handle to enable moisture to escape. Dry the apples in the oven until leathery, 3 to 4 hours. The slices are fully dry when you can squeeze a handful and they don’t stick together. Cool the apple slices, and then condition them by transferring to a covered container and letting sit for 1 week. This allows the dried fruit to redistribute any trapped moisture. If you notice moisture on the sides of the container, repeat the drying process for another hour or so. Fully dried apple rings keep in an airtight container for up to 1 year.
Basil Strawberry Lemon Granita
1 C. Sugar
1 handful fresh Basil Leaves
1 C. Water
4 C. fresh Strawberries, hulled and sliced
Juice and Finely Grated Zest of 2 Lemons
Lemon Slices, for Garnish
Combine sugar and basil leaves with the water in a medium saucepan. Heat over medium heat, stirring occasionally, until sugar is completely dissolved. Remove heat and let cool. When cool, strain and discard basil leaves. Combine berries, lemon juice and zest in a blender or food processor. Pulse until smooth. Pour cooled simple syrup into the blended fruit and blend well.  Fill 10 8ounce jars ¾ full with mixture. Cover loosely and place in the freezer for 50 minutes. Scrape down the edges of the jars with a fork and stir the scrapings into the centers. Return the jars to the freezer for 90 minutes and scrape them down again. Freeze additional 5 hours until frozen through.  When you are ready to serve the granita, use a fork to stir the granita mixture one more time. Serve ice cold, garnished with lemon slices.
Usha’s Hazelnut Roll
10 1/2 ounces all-purpose flour
2 tsp baking powder
10 Tbsp. (1 1/4 sticks) frozen unsalted butter
1/2 cup sugar
1 egg
2 Tbsp. milk, water, or cream (I used almond milk)
1/2 tsp vanilla extract
2 egg whites
1 egg yolk
6 Tbsp. water (I did not put water, the filing would be too runny)
3/4 cup sugar
4-5 drops bitter almost extract, or 3 bitter almonds (optional)
2 cups toasted hazelnuts, finely chopped or ground into rough pieces
1 egg yolk
1 tsp milk
Preheat the oven to 385 F, and line a baking sheet with parchment paper. To prepare the pastry dough, mix together the flour and baking powder, and place them in a mound on a clean surface. Cut the frozen butter first into thin slabs, then long rectangles, and finally into very small cubes, about 5 to 10 millimeters. It is easiest to do this if you coat the butter and knife with some of the flour; this prevents the knife from sticking too much. Spread the butter cubes around the periphery of the flour mound. Make a well in the center of the flour. Add the sugar, egg, milk, and vanilla extract to the well. Scramble these together using a fork, then slowly incorporate the surrounding flour, using the fork to stir it in. When the mixture becomes too thick for the fork, use a large knife to cut in the rest of the flour and butter. Continue cutting the dough together, remembering to scrape under and turn over the dough during this process. Do this for a couple of minutes, until the dough is in the form of large, crumbly lumps. Wash and flour your hands. Briefly knead the dough until it is no longer sticking strongly to the board. If the dough is wet, feel free to sprinkle on a little extra flour. Do not over-knead. You still want to see the little pieces of butter in the dough; this will produce a flaky crust. Form the dough into a ball, wrap it in plastic, and refrigerate for 15 to 30 minutes.
While the dough chills, make the hazelnut filling; Whisk together the egg whites, yolk, sugar, and bitter almond. Stir in the chopped toasted hazelnuts. After the dough has chilled, sprinkle 1 to 2 tablespoons of flour onto your work surface, to prevent the dough from sticking. Roll the dough out to form a large rectangle, about 2 feet long and 1 foot wide. Remember to scrape underneath the dough, and flip it over a few times; sprinkle a little flour on the surface each time you do this, again to keep the dough from sticking. Spread the filling evenly over the dough, to about 1/2 inch from the edges. Roll the long side of the dough over itself, using a knife to scrape under the dough if it is sticking. Roll all of the dough to form a long log. Carefully transfer the log to the baking sheet, forming it into a half circle. Fold each end of the dough over itself, pressing it together to close. Using a knife, cut a zigzag along the top of the roll. Whisk together the egg yolk and teaspoon of milk; lightly brush this over the top of the roll. Bake for 40 to 45 minutes, until the roll is crispy and dark golden brown on top. Serve warm or cooled to room temperature.
The Walking Dead (Zombie) Brain Cupcakes
Pink or white paper Cupcake liners
1 recipe batter for Red Velvet Cupcakes
1 recipe Vanilla Butter Cream Frosting
Red and black food coloring
Pastry bag and large round tip
Line Cupcake tins with the liners. Fill the Cupcake liners two-thirds full with the batter and bake the Cupcakes as directed in the recipe. Mix a drop of red and black food coloring into the frosting to make it a pinkish gray brain color. Using the pastry bag, pipe the frosting in a squiggly pile on half of each Cupcake top (brains have two hemispheres, you know). Now pipe the frosting in a squiggly pile on the other half of the Cupcake top.
Peanut Butter Chocolate Chip Cookies
1/2 C. butter (1 stick), softened to room temperature
1-1/2 C. smooth peanut butter
1 C. packed brown sugar
1/2 C. white sugar
2 eggs
2 T. light corn syrup
4 T. water
1 T. vanilla extract
2 1/2 C. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 C. (12 oz) semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips. Chill dough for 15 minutes in the refrigerator (this will prevent spreading during cooking), then drop by large spoonfuls (about 1-1/2 T. each) 3 inches apart onto ungreased baking sheets. Bake for 10 to 12 in the preheated oven, or until edges are golden (they will seem super soft). Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
WIW: Smores Waffles with Nutella and Toasted Coconut
2 eggs
2 C. flour
1½ C. milk
¼ C.  honey
3 tsp. baking powder
½ tsp. salt
2 graham crackers, crushed
Â
nutella
mini marshmallows
pancake syrup
toasted coconut
crushed graham crackers
Stir all the waffle batter ingredients together in a large mixing bowl until well combined. Preheat a waffle iron. Pour batter into waffle iron and cook until golden brown. While it’s still in the waffle iron, cut the waffle in half and carefully spread each side with Nutella. Add a layer of mini marshmallows to one of the two halves, and then fold the remaining half over on top of the marshmallows. Close the waffle iron enough to press both sides together and melt the marshmallows (about 3-4 minutes).  Remove from waffle iron and top with syrup, toasted coconut, and more crushed graham crackers.
WIW: Cinnamon-Sugar Waffles with Blueberry Syrup
2 C. all-purpose flour
3 T. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 C. whole milk
2 large eggs
6 T. butter, melted and cooled
Cinnamon and powdered sugar, for serving
Blueberry Syrup, for serving
2 C. frozen blueberries, thawed
1/2 C. pure maple syrup
1 tsp. fresh lemon zest
Preheat a waffle iron according to manufacturer’s instructions. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 tsp. salt. In another bowl, whisk together the milk, eggs, and butter. Add the wet mixture to the dry and whisk to combine, being careful not to over mix. Some lumps are good. Depending on the size of your waffle maker, add 1/4 to 1/2 C. of batter into the center of the waffle iron. Close the lid and cook until golden and crisp, 3 to 5 minutes. Blueberry Syrup: Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. Use a wooden spoon to break up some of the berries. Simmer for 5 minutes.
WIW: Waffled Oatmeal Chocolate Chip Cookies
1/2 C. unsalted butter, softened
1/2 C. light brown sugar, firmly packed
2 large eggs
1 tsp. pure vanilla extract
1/2 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 C. old-fashioned rolled oats
3/4 C. semisweet mini chocolate chips
nonstick cooking spray
Preheat the waffle iron on medium. In a large bowl, beat the butter and brown sugar with an electric hand mixer until mostly smooth. Add the eggs and vanilla, then continue beating until they are fully incorporated. In a medium-size bowl, combine the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until few streaks of flour remain. Add the oats and chocolate chips and stir to combine. Coat both sides of the waffle iron grid with nonstick spray. Place a heaping T. of dough onto each waffle section, allowing room for the cookies to spread. Close the lid and cook until the cookies are set and beginning to brown, 2 or 3 minutes. The cookies should be soft when you remove them and will firm up as they cool. Transfer cookies to a wire rack to cool. Repeat cooking with the remaining batter
WIW: Brioche Waffles (Liege waffles, or gaufre de liège)
½ C. whole milk
4 large eggs
4 C. unbleached all-purpose flour
1 tsp. kosher salt
3 T. granulated sugar
1 ¾ tsp. instant or rapid rise yeast
1 C. room-temperature unsalted butter
1 C. pearl sugar or crushed sugar cubes
vegetable oil
chocolate sauce (to serve)
In a small saucepot, heat milk to scalding, or 180°F, using a candy thermometer to gauge temperature. Pour milk into a heatproof bowl and set aside, with candy thermometer, to cool to 110°F. In the bowl of a stand mixer fitted with the dough hook attachment, add warm milk and then eggs, flour, salt, sugar and yeast. Mix on medium speed until dough is fully moistened and cleans the sides of the bowl, about 8 minutes. Scrape dough off hook, press together into bottom of bowl, cover and let rest for 10 minutes. Then add bowl back to stand mixer and begin adding butter on medium speed, increasing speed one setting at a time, until fully incorporated and dough is glossy and smooth, about 8 minutes. Add pearl sugar and mix just until incorporated. Place dough in an oiled bowl, making sure to coat dough in a little oil, as well, and tightly wrap with plastic wrap; refrigerate dough overnight. Turn dough out onto a floured work surface and press into a rectangle 5 inches by 8 inches. Using a sharp knife, cut dough into quarters, then each quarter into 3 equal pieces for a total of 12 pieces. Round each portion into a ball and set aside to warm to room temperature for 45 minutes; lightly cover bowl with a tea towel. Preheat waffle iron on medium-high heat. After dough balls have rested and waffle iron is hot, bake each waffle in iron until a deep golden brown. Drizzle with chocolate sauce and serve.
Blueberry & Green Grape Jewels
2 cups light sour cream
¼ cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 cups blueberries
2 cups seedless green grapes
Stir together the sour cream, sugar, and vanilla. Chill at least 30 minutes for flavors to blend. Set aside 1/4 cup of the blueberries. In a large serving bowl or individual dessert dishes, combine blueberries and grapes, then top with the sour cream mixture. Garnish with reserved blueberries.
Tasty 101 Best Brownies
2½ sticks (1¼ cups) unsalted butter, plus more, softened, for greasing
8 ounces good-quality semisweet or bittersweet chocolate (60-70% cacao), roughly chopped
¾ cup unsweetened Dutch process cocoa powder, divided
1 tablespoon espresso powder
2 cups granulated sugar
½ cup dark brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons kosher salt
6 large eggs
1 cup all-purpose flour
Flaky sea salt, for sprinkling
Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9×13-inch dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter. Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth. Sift in the flour and remaining ½ cup of cocoa powder and use a rubber spatula to gently fold until just combined. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.  Set the brownies on a cooling rack and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
Ways to Enjoy Fresh Cranberries
Cranberries have a special place in my heart. The best place that I lived while growing up was perched on the edge of a cranberry bog in a tiny town in northwest Washington, near the coast. (My love of blueberries started back then too, with several bushes in the back yard). It wasn’t that we ate them; I don’t think we considered them food at my tender age, hah! but on the bog was a magical place to grow up.
In a smoothie: Freeze a bag of fresh cranberries, then whirl some with frozen blueberries, vanilla-flavored yogurt, orange juice, and a little honey.
In pancakes or muffins: Substitute 3/4 C. fresh cranberries and 1/2 C. chopped dotes for each C. blueberries in your favorite pancake or muffin recipe.
In a granita: Simmer 2 C. water, I C. fresh cranberries, 3/4 C. sugar, and 1 tsp. grated orange peel until cranberries pop. Puree in a blender, strain, and freeze until firm, then scrape with a fork to create fluffy crystals.
In dressing for roast poultry: Add a handful of fresh cranberries, some chopped apples, toasted pecans, sage, and a little maple syrup to a bread stuffing mix.
In chutney: Cook fresh cranberries with some golden raisins, brown sugar, a little cider vinegar, minced ginger, star anise, ground cinnamon, ground cloves, and pepper for about 5 minutes.
Cranberry Ice: Place cranberries into the bottom on a bundt (or other decorative) pan, add water and freeze. A decorative floating ring to spice up a holiday punch.
Cranberries are too tart for most people to want to eat them out of hand, but you can sweeten them and use them along with other fruits in a fruit salad or toss a handful into a lightly sweetened smoothie. Chop cranberries and toss with sugar, then allow to macerate briefly if you would prefer a sweeter taste. Try stirring sweetened raw cranberries into yogurt for a healthy breakfast or even tossing a few on top of your morning oatmeal.
Holiday Cocktails:Â Bourbon & Cranberries, Cranberry Champagne Cocktail
Their tart freshness is good for cutting through rich savory dishes as well, like pork chops or sausage meatballs.
WIW: Doughnut Chips
1 C. granulated sugar
1 T. cinnamon
12 leftover doughnuts (such as plain, glazed or cake doughnuts; nothing with a thick frosting)
Preheat a waffle iron on high. In a small bowl, mix the sugar with the cinnamon to combine. Cut each of the doughnuts in half. Working in batches, place 2 or 3 halved doughnuts in the waffle iron and press firmly to close. Cook for 30 to 45 seconds. Remove the doughnuts from the waffle iron and transfer to a large plate. Press a heavy skillet on top of the waffled doughnuts for 5 to 10 seconds. Transfer the chips to the cinnamon sugar and toss to coat. The doughnuts will get crispy as they cool. Repeat with the remaining doughnuts. Cool completely before serving.
Sesame Nougatine
100 g of sugar
100 g of glucose syrup (I used honey)
25 g water
110 g white sesame
20 g of butter
As for the Gianduja
160 g hazelnut paste
55 g of dark chocolate
I assume this recipe can also be used for ground almonds for almond nougatine. Enjoy, a light sweet snack or candy.
To make the nougatine, I first combined the sugar, water, honey and brought it to a rolling boil. Using a electronic thermometer, I took the mixture off the heat once the temperature reached 115C. I immediately added the butter and the sesames,by doing so, it stopped the cooking process. Once the mixture has cooled, I spooned the mixture into silicone molds and baked it at 350F or 180C for about 15-17 minutes.
As a caution, position the rack to the lower half of the oven as I got burnt sesame nougatine for the 1st batch. When the nougatine was golden colour, I set it to cool.  As for the taste, it is basically the same as the sesame crisps you see outside but homemade instead.
Caramel Apple Lattice Cookies
2 refrigerated pie crust
3 medium granny smith apples
4 T. butter
¼ C. packed dark brown sugar
½ tsp. salt
2 tsp. ground cinnamon – divided
2 tsp. ground nutmeg- divided
¼ C. granulated sugar
¼ C. caramel ice cream topping
½ C. chopped pecans or walnuts-optional
Peel, core and dice apples, place in saucepan with butter, brown sugar, salt and 1 tsp. of each spice. On medium heat, cook apples until soft and thickened. Remove from heat and cool. Unroll one crust, using a 2 ½†round cookie cutter, cut out 12 cookie rounds. Place rounds on a parchment lined baking sheet. Brush tops of pie crust cookies with caramel topping. Add a ½ tsp. apple filling over top of cookie round. Sprinkle with chopped nuts if desired. Unroll remaining crust and cut long strips of dough ¼ “ wide. Weave dough strips to create a lattice design. Cut cookie lattice with round cookie cutter to create clean edges. Mix ¼ C. sugar and 1 tsp. ground cinnamon and nutmeg. Brush tops with egg wash and sprinkle with cinnamon and sugar mixture. Bake cookies for 30 minutes at 350. Drizzle cookies with caramel sauce if desired. Best served warm. Yield: 12-13 cookies
WIW: Waffle Iron Cinnamon Apples
2 Apples
Coconut sugar or brown sugar
Cinnamon
Greek Yogurt
Berries
Heat the waffle iron and grease lightly with some spray oil. Cut the apple into 1/2 cm slices and sprinkle each slice with a little sugar and cinnamon. Place the apple slices in the waffle iron for approximately 2 minutes. Serve immediately with greek yogurt and berries.
WIW: Waffled Carrot Cake
1/2 C. pecan halves, plus extra for garnish
4 oz. cream cheese, room temperature
2 T. unsalted butter, room temperature
1/2 C. confectioners’ sugar
1 tsp. fresh lemon juice
1/2 tsp. pure vanilla extract
Pinch fine salt
1 C. all-purpose flour
1/2 C. sugar
1 tsp. baking powder
1 tsp. ground cinnamon, plus more for dusting
3/4 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. fine salt
1/3 C. vegetable oil, plus more for brushing waffle iron
1/4 C. milk
1/2 tsp. finely grated lemon zest
1/2 tsp. pure vanilla extract
2 large eggs
1/4 C. sweetened shredded coconut
2 medium carrots, shredded (1 C.)
Preheat the oven to 350 degrees F. Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse 1/2 C. in a food processor until very finely chopped, but not ground. Roughly chop the remaining pecans for garnish. For the cream cheese frosting: Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute. Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth. Set aside. For the carrot cake: Turn the oven down to 200 degrees F. Preheat a waffle iron to medium-high. Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl. Stir in the coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined (it’s ok if there are lumps). Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon.
Maple Ice Cream with Bacon Bark
For the Maple Ice Cream:
2 tablespoons organic cane sugar
½ cup plus 2 tablespoons skim milk powder
1â…“ C. whole milk
¾ cup grade B maple syrup
2 C. heavy cream
3 egg yolks
For the Bacon Bark:
Butter for the baking sheet
1 pound bacon
14 tablespoons unsalted butter
2¼ C. organic cane sugar
½ cup packed dark brown sugar
2 teaspoons salt
2½ teaspoons vanilla extract
½ teaspoon baking soda
8 ounces semisweet chocolate, chopped
Make the maple ice cream: Prepare an ice bath in the sink or in a large heatproof bowl. In a medium saucepan, combine the sugar, skim milk powder, and milk. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the maple syrup and cream. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110ºF (45ºC), 5 to 10 minutes. Remove the pan from the heat. Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165ºF, 5 to 10 minutes more. Transfer the pan to the prepared ice bath and let cool for 15 to20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool. Make the bacon bark: Preheat the oven to 400ºF. Butter two 12-by-18-inch rimmed baking sheets and line them with parchment paper. On one baking sheet, lay out the bacon strips in a single layer. Bake until crispy, about 15 minutes. Reserve ¼ cup of the bacon grease from the pan and discard the rest or reserve it for another use. Let cool, then break the bacon into small pieces and set aside. In a medium saucepan, combine the butter, cane sugar, brown sugar, salt, reserved bacon grease, and ¼ cup water. Clip a candy thermometer to the pan and set the pan over medium-high heat. Cook, stirring, until just combined, then continue to cook without stirring until the mixture reaches 305ºF. Be very careful—the toffee will bubble up as it boils. It is very hot and will cause serious burns if it spatters on you. Using oven mitts, remove the pan from the heat, remove the thermometer, and add the vanilla. The vanilla might spatter when it hits the hot toffee, so be careful. Add the baking soda and whisk vigorously for a few seconds to combine. Then add the bacon pieces and fold into the toffee. Pour the toffee evenly onto the prepared baking sheet. Before the toffee cools, sprinkle the chocolate across the top. Wait a minute or two, then use a spatula to spread the now melted chocolate across the top of the toffee. Let cool completely, then refrigerate for 1 hour, until the toffee has hardened. Chop the toffee into bite-size pieces and set aside.  Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions. Transfer the ice cream to a storage container, folding in the pieces of bacon bark as you do.
Use as much of the bacon bark as you want; you won’t necessarily need the whole batch. Serve
immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.
Homemade Trail Bars
1/4 lb. of seedless raisins
1/4 lb. dry figs
1/4 lb. dried apricots
1/4 lb. roasted and chopped peanuts or almonds
1 tsp lemon juice
honey (enough to give the right consistency)
This recipe can be made at home and stored for use on the trail. Grind the fruits in a food processor. Place fruit in large bowl and mix in lemon juice and nuts. Add enough honey to make a stiff dough. Form into bar-sized chunks. Wrap each chunk in aluminum foil.
Quick Dessert
Biscuit mix
Milk or water
Honey
Follow the directions on the biscuit box, using a little less water than called for. Twist the dough around the end of a green stick. Hold and slowly rotate over hot coals until cooked. Dip into honey and enjoy. Honey can be substituted with butter and jam or other favorite topping.
Bolinhos de Chuva (Brazilian Cinnamon Raindrop Doughnuts)
2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
2 eggs
1/2 to 1 cup buttermilk
1 tablespoon baking powder
1/2 cup sugar
1 tablespoon cinnamon
Vegetable oil for frying
In a deep fryer or skillet, heat several inches of vegetable oil to 360 degrees (F). In a small bowl, stir the cinnamon into the 1/2 cup sugar and set aside. Mix the flour, salt and 3 tablespoons sugar in a bowl. Stir in the eggs and 1/2 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter. Stir in the baking powder. Using 2 teaspoons (or a small cookie scoop), scoop a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape the dough off the first one. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together. Cook the doughnuts, turning occasionally, until golden brown on all sides. Remove doughnuts from the oil with a slotted spoon, and drain briefly on paper towels. Roll the doughnuts in the cinnamon sugar while still hot. Cook the rest of the doughnuts in batches. Doughnuts are best served warm and can be reheated or kept warm in the oven.