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Cheese Bread with Field Garlic

Cheese Bread with Field Garlic

Cheese Bread with Field Garlic

 

2 3/4 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

Black pepper

2 large eggs

1/3 cup milk

1/3 cup extra virgin olive oil or field garlic oil

1/2 cup beer, plus a little extra

3 oz coarsely grated Gruyère

2 oz cheddar, grated, grated or cut into very small cubes

1/2 cup finely-snipped fresh field garlic greens (or chives)

Coarse salt to sprinkle on the top of the loaf

 

Variation: instead of the field garlic or chives, use 1 Tbsp of ground sumac, and substitute cider for the beer.

Preheat the oven 350’F/180’C. Butter or oil an 8.5″ long loaf pan (or muffin trays, if you’d like individual servings. They will bake much faster). Combine the flour, baking powder, salt and pepper in a large bowl. Add the beaten eggs, milk, olive oil and the beer. Stir gently till well mixed. Add the cheeses and field garlic or chives and stir with a wooden spoon until just combined. The mixture should be quite stiff, but if it is too dry to turn easily with the spoon, add another slug or two of beer or milk. Do not overmix. Pour the bread mixture into the prepared pan, making a shallow hollow down the middle of the batter with a wooden spoon, lengthwise. Sprinkle the top lightly with coarse salt (or sumac).  Bake for 50 – 60 minutes, until a skewer comes out clean. Remove from the oven and gently tip the loaf from its pan. Place on a cooling rack.

 

Rhubarb Magic Custard Cake

Rhubarb Magic Custard Cake

Rhubarb Magic Custard Cake

 

2 Rhubarb Stalks, sliced into ¼” pieces

2 T. Sugar

⅓ cup Water

4 Large Eggs, separated

¾ cup sugar

1 T. Lemon Juice

1 tsp. Vanilla

1 stick(1/2 cup) Butter, melted

¾ cup All-purpose Flour

2 cups Whole Milk, lukewarm

Powdered Sugar, for dusting

 

Add the sliced rhubarb, 2 T. of sugar, and water in a small saucepan. Bring to a simmer, stirring gently on occasion, until all the water is evaporated and rhubarb is soft. Remove from heat and set aside. Preheat the oven to 325 degrees. Grease an 8×8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in the melted butter. Add the flour to the bowl and whisk in until fully combined. Add the milk to the batter, ½ cup at a time, whisking in well before adding in the next ½ cup. Note that the batter will be extremely runny. Fold the egg whites gently in the batter, just until there are no large lumps left. Pour batter into the prepared baking pan. Spoon the cooked rhubarb slices evenly over the top of the batter. The egg whites that remain on the top of the batter should be strong enough to support the fruit slices.

Bake for 40-60 minutes, or until the cake no longer jiggles when tapped. Bake time will vary depending on how hot your oven gets, so check the cake after 40 minutes.

Remove the cake from the oven and let sit for 10 minutes. Invert cake onto a cooling rack. Cake should fall right out of the pan, but if you are worried about sticking, run a knife around the edge of the cake before inverting. Place cake on a serving dish or cake stand and dust with powdered sugar right before serving.

Chocolate Magic Custard Cake

Chocolate Magic Custard Cake

Chocolate Magic Custard Cake

 

For the egg yolk mixture

4 egg yolks at room temperature (see note)

⅔ cup granulated white sugar

1 tsp. vanilla extract

½ cup / 1 stick salted butter, melted (see notes)

2 cups of milk at room temperature or lukewarm (see notes)

¾ cup cake or all-purpose flour (see notes if you prefer a gluten-free option)

⅓ cup unsweetened cocoa powder

 

For the egg white mixture

4 egg whites

1 T. white granulated sugar

½ tsp. salt

 

Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper. Leave an overhang of parchment paper making it easy to lift out the cake after baking Separate the eggs. Yolks in one bowl and whites in another. Add sugar and vanilla extract to the bowl with the yolks. Beat until the mixture turns pale and creamy (about 4 to 5 minutes). Pour in the cooled melted butter and mix for 1 minute on low speed. Sift in the flour and unsweetened cocoa powder. Beat or whisk to combine. Slowly pour in the milk while beating the mixture and until just combined. Set the bowl aside. Preheat the oven now to 325° F / 170°C (150°C if you are using a fan assisted oven). Rinse out and dry the whisk or beaters (if you were using for the yolk mixture). Beat the egg whites on medium speed for 1 minute. Then add in the 1 T. white granulated sugar and salt. Continue beating for about 4 minutes. When the beaters are lifted from the bowl, the whites should now form stiff peaks. Be careful not to overbeat the egg whites past this stage. Or the result will be curdled egg whites. Combine the egg yolk mixture with the egg white mixture. Use a spatula to transfer the beaten egg whites to the yolk mixture. Fold the beaten whites (½ of the mixture at a time) gently into the yolk mixture with a spatula. Don’t worry if you see a few specks of egg white on the surface. You don’t want to overbeat it. The mixture will look thin and quite runny even as you pour it into the baking pan. This is also perfectly normal.

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Rhubarb Coffee Cake

 

8 ounces fresh Rhubarb, 1/4″ dice

2 cups granulated sugar

1/2 cup (1 stick) butter

2 eggs, large

2 cups AP flour

1 tsp. baking soda

1 tsp. cinnamon ground

1/4 tsp. salt

1 cup buttermilk, room temp

1 tsp. vanilla

 

Set oven rack in center of oven; preheat 350ºF. Choose pan. 13×9″, 9″x 2″ round. Grease bottom. Flour and shake out excess or line bottom after greasing with parchment paper cut to fit. Leave sides ungreased. Set pan aside. Cover chopped rhubarb with sugar and set aside. Beat the butter and remaining 1 1/2 cups sugar in large mixer until well combined and creamy. Add eggs one at a time, until fluffy. Set aside Sift flour, soda, cinnamon and salt together. Add to creamed mixture, ALTERNATING with buttermilk, beginning and ending with flour. On slow speed, mix just to combine. Fold in rhubarb, sugar mixture. Add vanilla. Pour into prepared pan. Bake 35-40 minutes or until toothpick comes out clean. Cool in pan 30 minutes before removing. Or cut and serve from pan. To Glaze: Whisk together 1/2 cup confectioner’s sugar and juice from 1/2 lemon. working out lumps as you go and making it almost clear. Remove warm cake from pan. Discard paper bottom; place cake on serving plate. While cake is still hot, brush glaze over top of cake. Continue cooling cake.

Dark Chocolate Cake

Dark Chocolate Cake

Dark Chocolate Cake

 

1¾ cups all-purpose flour

2 cups sugar

¾ cup unsweetened baking cocoa

2¼ tsp baking soda

½ tsp baking powder

1 tsp salt

1 cup sour cream

½ cup vegetable oil

1 T. vanilla extract

2 large eggs

1 cup hot water

2 tsp instant coffee powder

 

Preheat oven to 350°F. Grease and flour a 13- x- 9-inch pan. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Beat sour cream, oil, vanilla, and eggs using a handheld mixer or an electric mixer fitted with paddle attachment. Combine water and instant coffee in a separate bowl. Alternately beat dry ingredients and coffee mixture into egg mixture, beginning and ending with dry ingredients until just blended, scraping sides of bowl as needed. Pour batter into prepared pan. Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool. Frost with Chocolate Buttercream recipe.

Oreo Dump Cake

Oreo Dump Cake

Oreo Dump Cake

 

24 Oreo cookies, divided

1 can sweetened condensed milk

1 tub whipped topping (Cool Whip), thawed

1 box chocolate fudge cake mix

1 1/2 sticks (12 T.) salted butter, sliced

 

Preheat the oven to 350°F. Grease a 9×13-inch baking pan with non-stick cooking spray. Arrange 18-20 Oreo cookies in a single layer on the bottom of the prepared pan, covering as much surface area as possible. Pour the sweetened condensed milk evenly over the layer of Oreo cookies. Spread the thawed whipped topping over the sweetened condensed milk in an even layer. Sprinkle the dry chocolate fudge cake mix evenly over the whipped topping layer. Use a fork to break up any large lumps in the cake mix. Arrange the butter slices in a single layer on top of the cake mix, covering as much surface area as possible. Roughly chop the remaining 4-6 Oreo cookies and sprinkle them on top of the butter layer. Bake in the preheated oven for 35-40 minutes, until the top is set and the butter has been absorbed into the cake mix. Remove from the oven and let cool for 5-10 minutes. Serve warm, scooping out portions with a large spoon. If desired, top individual servings with a scoop of vanilla ice cream and a drizzle of chocolate syrup. Enjoy!

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

 

2 cups all-purpose flour

1 cup granulated sugar

1 cup brown sugar, packed

1 tsp. baking soda

1 tsp. salt

1/2 cup unsalted butter

1 cup water

1/2 cup creamy peanut butter

1/2 cup buttermilk

2 large eggs

1 tsp. vanilla extract

 

3/4 cup unsalted butter

2/3 cup creamy peanut butter

6 T. milk

3 1/2 cups powdered sugar

1 tsp. vanilla extract

 

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch baking pan. In a large bowl, combine flour, sugars, baking soda, and salt. Set aside. In a saucepan over medium heat, combine the butter and water. Bring to a boil, then remove from the heat, add the peanut butter, and stir until well blended. Pour the peanut butter blend over the dry ingredients and mix until well combined. In a small bowl, whisk the buttermilk, eggs, and vanilla until smooth. Add to the batter and mix until smooth. Pour the batter into the prepared baking pan, spreading evenly, and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. While the cake cools, make the frosting. Combine the butter, peanut butter, and milk in a saucepan over medium heat and bring to a boil. Remove from the heat and gradually stir in powdered sugar and vanilla until smooth. Immediately spread the frosting over the warm cake. Then, let the cake and frosting cool before slicing. Serve and enjoy!

Vanilla Wafer Cookies

Vanilla Wafer Cookies

Vanilla Wafer Cookies

 

1/2 cup sugar (3.5 ounce)

2 T. vanilla paste

1 cup flour (about 7 ounces)

3/4 tsp. baking powder

1/2 tsp. salt

1/4 cup (4 ounces) unsalted butter, at room temperature

1 egg

1 T. vanilla

 

Blend sugar and vanilla paste to incorporate well; set aside. Whisk and set aside flour baking powder and salt. Cream the butter and vanilla sugar by beating 2 minutes. Add egg and mix a half minute more. Add vanilla and milk and blend on low speed. Add flour mixture and mix on low just to incorporate and do not over mix. Chill the batter for 10 minutes before scooping with 100 scoop. or about 1 teaspoon balls. Arrange  on greased sheet or parchment lined sheet. Bake in 350ºF oven for 15 -18 minutes–remove when evenly golden browned. Cool completely

Dimply Plum Cake

Dimply Plum Cake

Dimply Plum Cake

 

1 1/2 cups all purpose four

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground cardamom

5 T. unsalted butter

3/4 cup packed light brown sugar

2 large eggs

1/3 cup canola oil

Grated zest of one lemon (I left this out, by accident, mostly)

1 1/2 tsp. pure vanilla extract

8 purple or red plums, halved and pitted

 

Preheat the oven to 350F. Butter an 8×8 baking dish or a glass pie plate and set aside. Combine the flour, baking powder, salt and ground cardamom. In a stand mixer, cream the butter with the brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the oil, lemon zest and vanilla. Reduce the speed and add the flour mixture. Pour the batter in the prepared dish, smooth the top and arrange the plums on top, cut side up. Bake for about 40 minutes or until a knife inserted in the middle comes out clean. Let cool for at least 15 minutes before serving.

Pear and Cardamom Cobbler

Pear and Cardamom Cobbler

PNW Pear and Cardamom Cobbler

For the Biscuit Dough 1½ cups all-purpose flour ½ cup coconut sugar (or granulated) 2 tsp. baking powder ½ tsp. salt 1 tsp. ground cardamom 8 T. (1 stick) cold unsalted butter, diced 1 egg, cold ¾ to 1 cup heavy cream, cold For the Cobbler ¼ cup brown sugar 2 tsp. ground cardamom 2 to 3 ripe pears, cored and sliced 1 T. cold unsalted butter, diced Powdered sugar, for garnish, or serve with vanilla bean ice cream

Preheat the oven to 35O°F. To prepare the dough, whisk together the flour, sugar, baking powder, salt, and cardamom in a large bowl. Cut in the diced butter with a pastry cutter or fork or even your fingers until the flour mixture is crumbly. Once the butter is cut into the flour mixture, stir in the egg and ¾ cup heavy cream, just until nicely blended. Add the additional ¼ cup cream if your mixture hasn’t reached dough consistency. Press the dough into the bottom of a greased 9-by-l 3-inch baking dish or a 9-inch round cake pan. To prepare the cobbler, mix together the brown sugar and cardamom in a small bowl. Place the pear slices over the dough in the baking dish or cake pan and sprinkle the brown sugar and cardamom evenly over the top. Place the butter over the pears. Bake for 2 5 to 3 0 minutes, or until the cobbler is golden brown. Remove it from the oven and let it cool slightly before serving. Garnish with powdered sugar or serve with vanilla bean ice cream.  Note: I used Bose pears for my cobbler, but you can use any type of pear you’ve got on hand or find at your farmers’ market. Cardamom is most fragrant and flavorful when it’s fresh. If your cardamom has been in your pantry longer than 6 months, you may want to use a tsp. more in the cobbler or purchase a fresh bottle of cardamom. There is nothing like fresh cardamom in a baked recipe

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

 

1 yellow cake mix box

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon allspice or cloves

 

Prepare as directed on box.

Lemon Custard Magic Cake

Lemon Custard Magic Cake

Lemon Custard Magic Cake

 

4 cold eggs, separated

3/4 cup flour

3/4 cup sugar

2 cups lukewarm milk

1 tsp. Vanilla

4 T. melted butter, cooled

Zest and juice of one lemon

 

Line a 2-inch tall 8×8-inch cake pan with parchment paper and preheat the oven to 325°F.  In a mixing bowl, combine the flour, sugar, egg yolks, melted butter, lemon juice, lemon zest, vanilla and 1/2 cup of the milk. Whisk to combine and then whisk in the remaining milk.  In the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Carefully fold the egg whites into the liquid mixture, folding in one-third of the egg whites at a time. Be sure the liquid at the bottom of the mixing bowl is fully incorporated each time.  Pour the batter into the prepared cake pan. Place the pan in the oven and bake the cake for 45 minutes until the top is lightly golden and a tester inserted in the middle comes out clean.  Allow the cake to fully cool in the pan for at least one hour. Remove the cake from the pan, pulling it out using the sides of the parchment paper. Dust the top with powdered sugar before slicing and serving at room temperature or chilled.

Ham & Cheese Quiche

Ham & Cheese Quiche

Ham & Cheese Quiche

 

1 store-bought pie shell in foil pie tin

⅓ pound smoked ham diced

2 medium leeks dark green stalks removed and finely diced

1 ¾ cup coarsely grated Emmentaler cheese or Jarlsberg or Gruyere depending on availability

1 cup coarsely grated Parmigiano-Reggiano cheese or regular parmesan cheese if preferred

1 cup heavy cream

3 large eggs

1 small handful fresh chives chopped

2 tablespoons extra virgin olive oil

Salt to taste

 

Bake the pie crust 2-3 minutes less than recommended on pie crust packaging (usually 10-15 minutes). Set aside. Preheat oven to 350℉. In a small pot, add olive oil and leeks. Sauté leeks just until softened, about 2-3 minutes, over medium heat. Use a slotted spoon to remove leeks from pot and place an even layer of leeks on pie crust. Add diced ham on top of leeks in an even layer. Mix grated cheeses together and spread evenly over ham. Whisk together heavy cream, eggs, and salt. Drizzle your egg/cream mixture VERY slowly, in a spiral motion, throughout your quiche. If you pour too quickly, the mixture won’t have time to absorb into the quiche and it will spill over! Use as much of the mixture as possible, until the pie crust is full without spilling over. There may be a bit leftover depending on the exact size of the crust. Sprinkle a generous amount of chives on top of quiche. Bake ham and cheese quiche, uncovered, at 350℉ for 30 minutes. Then loosely cover your quiche with foil and bake for an additional 45 minutes, or until quiche is deep golden brown and egg mixture is set. The total baking time is 1 hour and 15 minutes. Let quiche rest for 10 minutes before slicing!

Italian Sesame Seed Cookies

Italian Sesame Seed Cookies

Italian Sesame Seed Cookies

 

½ pound butter – softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

Anise Flavoring/ extract

3 cups flour (may need to add more)

2 teaspoons baking powder

¼ teaspoon salt

Milk (for dipping, optional)

12-16 ounces Sesame Seeds (May be lightly toasted in oven, if desired, before using for cookies.)

.

Preheat oven to 425 degrees. Cream together butter and sugar.  Mix in eggs, vanilla, and a few drops of anise flavoring. Combine flour, baking powder and salt in a separate bowl. Gradually add dry ingredients to wet mixture to form a soft dough. Pinch off pieces of dough and roll them into small thumb size logs (about 1 ½ to 2 inches long and about ½ inch thick).  You may want to flour hands before shaping cookies. Put sesame seeds shallow bowl or plate.  Roll cookie logs in sesame seeds to coat.  (Optional:  Pour milk and a few drops of anise flavoring in a shallow bowl.  Put sesame seeds in another shallow bowl or plate. Dip dough into milk and then roll them in sesame seeds to coat.).  Place on a greased or parchment covered cookie sheet about 1 inch apart. Bake at 425 degrees for 10 – 15 minutes. Mine took longer. Keep peeking.  Cool on racks.  Can be frozen.  Makes about 2 to 3 dozen

Cake Mix Lemon Cheesecake Bars

Cake Mix Lemon Cheesecake Bars

Cake Mix Lemon Cheesecake Bars

 

1 box Yellow Cake

¼ cup butter or margarine, softened

3 eggs

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

2 teaspoons grated lemon peel

2 tablespoons lemon juice

 

Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13×9-inch pan. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Cape Cod Cranberry Scones with a Summery Lemon Glaze

Cape Cod Cranberry Scones with a Summery Lemon Glaze

Cape Cod Cranberry Scones with a Summery Lemon Glaze

 

1 3/4 cup all-purpose flour

4 tsp baking powder

1/4 cup sugar

1/8 tsp salt

zest of one orange

5 tbsp butter

1/2 cup dried craisins

1/2 cup milk

1/4 cup sour cream

1  medium egg

1 tbsp milk or heavy cream

1 tbsp sugar

Lemon Glaze

1/2 cup fresh lemon juice

2 cups powdered sugar sifted

1 tbsp butter

zest of one lemon

 

Preheat the oven to 400 degrees F Sift the flour, baking powder, sugar and salt into a large bowl, add zest of one orange. Cut in butter using a pastry blender until it resembles small peas. Stir in the craisins. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Do not overwork the dough or they will be tough. With floured hands, pat the dough into one large disk about 1″ tall. Place the disk on a cookie sheet lined with parchment and with a sharp knife or bench knife, score into 8 triangles cutting almost all the way through the dough. (If not baking until the next day, cover tightly with plastic wrap and refrigerate at this point.) Whisk together the egg and 1 tablespoon of milk or heavy cream. Brush the top of the scone with the egg wash and sprinkle with 1 Tbsp. sugar. Let them rest for about 10 minutes. Bake for 20-25 minutes, until the tops are golden brown, but not deep brown and the scone is cooked through. Cool for about 10 min. while preparing the glaze. Mix the lemon juice with the powdered sugar until dissolved in a microwave-safe bowl. Whisk in the butter and lemon zest. Microwave for 30 seconds and whisk until the glaze is smooth. Drizzle the glaze over the top of the scones. Let it set a minute before serving. Enjoy!

No Knead Focaccia

No Knead Focaccia

No Knead Focaccia

 

4 cups/500g white bread flour (or swap half of the strng white flour for more nutritious flours such as spelt or rye or whole wheat)

1 1/4-oz/7g (1 envelope) instant dried yeast

1 T. honey (or agave syrup, for vegans)

4 tablespoons/60ml olive oil

For the herb garden topping

Flaky salt or 1 T. of caper brine or olive brine, plus a mix of any leaves and edible petals that you can grow or forage, such as sage, marjoram, rosemary, marigolds, rose petals, pansies, fig leaves

 

Measure the flour into your biggest mixing bowl. Using a big wooden spoon or spatula, stir in 2-3 teaspoons/10-15g salt, the yeast, honey, and 1 2/3 C. lukewarm water. Stir well until it comes together and there are no unmixed bits. Add up to 2 ½ tablespoons/40ml more water and keep stirring until you have a wet, shaggy dough. Cover with a plate and let rise at room temperature for at least 4 hours or up to 8. It should be very bubbly and will have doubled or tripled in volume (hence the need for your biggest bowl). Take a big heavy pan—I use a 12-inch/30cm iron pan but if you don’t have something similar, it will also work fine on a lined baking sheet. Line it with parchment paper if it’s a pan that sticks. Pour 2 T. of the olive oil into the bottom of the pan or sheet and gently pour in the bubbly dough. Using your fingers, make deep holes in the dough, like craters on the moon. Spread the final 2 T. of oil over the top. Let rise at room temperature for another 2 hours or so until it is even more risen and bubbly. When you are nearly ready to bake, preheat the oven to 450° F. Decorate the focaccia with a range of leaves and petals (bear in mind that they shrink in the oven so use more than you think you need) and sprinkle with a little flaky salt or drizzle 1 T. of brine from ajar of capers, which adds a delicious tang. Bake for 20-30 minutes, or until the color of autumn leaves. Cool on a wire rack.

Granny’s Batter Bread

Granny’s Batter Bread

Granny’s Batter Bread

 

1 1/4 cups warm water

2 1/4 teaspoon or one package yeast

2 tablespoons butter, softened

2 teaspoons salt

2 tablespoons sugar, honey, or sucanat

3 cups all-purpose or white whole wheat flour

 

In the bowl of an electric mixer, dissolve the yeast in the warm water. Add the sugar, honey, or sucanat, butter, and half of the flour. Beat for two minutes at medium speed or mix by hand with a wooden spoon 300 strokes. Add remaining flour and mix in with a wooden spoon. If using whole wheat flour, you may need slightly less than the 3 cups listed. Cover the bowl with a kitchen towel and let rise in a warm place until doubled, about 30 minutes. Stir the batter down with a wooden spoon and spread evenly in a greased 9x5x3 loaf pan. You may need to put some flour on your hands to press the batter into the corners of the pan. Cover the loaf pan and allow to rise again in a warm place until the batter reaches about 1/4 inch from the top of the loaf pan, about 30 minutes. Bake the bread at 375 degrees for 45-50 minutes or until golden brown. The loaf will sound hollow when tapped. Remove the bread from the pan and allow to cool on a rack before cutting. If desired, brush the top with melted butter before serving.

Huckleberry Cream Cheese Pie

Huckleberry Cream Cheese Pie

Huckleberry Cream Cheese Pie

 

8 ounces cream cheese, softened

1/4 cup sour cream

1 teaspoon vanilla

1/4 cup sugar

3 cups huckleberries (divided)

1/2 cup sugar

1/2 cup water, divided

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 baked and cooled 9 or 10 inch crust (I used Pate Sucree)

 

Using an electric mixer and a small bowl, whip together cream cheese, sour cream, vanilla and sugar until mixture is light and fluffy. Spread onto bottom of baked and cooled crust and refrigerate for 1 hour. In a small pot combine 1 cup huckleberries and water. Heat over medium heat until almost boiling. Strain and mash mixture through a sieve leaving seeds and pulp and return juice to the pot (should be 1 cup).  Mix together cornstarch and sugar and add to juice in pot. Bring to a boil stirring constantly until mixture has thickened and juices are transparent. Remove from heat and cool to room temperature. Top cream cheese mixture in crust with 2 cups of berries. Spoon glaze mixture over berries return pie to refrigerator. Chill for 2 to 3 hours before cutting. Makes 6 servings

Rhubarb Cream Pie

Rhubarb Cream Pie

Rhubarb Cream Pie

 

1- 9 inch unbaked pie shell

2 tablespoons unsalted butter, softened

1-1/2 cups granulated sugar

2 heaping tablespoons all purpose flour (see note)

2 eggs, beaten

Pinch salt

2 teaspoons vanilla

3 cups sliced rhubarb

 

Preheat oven to 400. Combine butter sugar together and cream until light and fluffy. Add flour and mix to incorporate. Whisk in beaten eggs, salt and vanilla. Fold in rhubarb then pile into pie unbaked pie shell. Place pie onto a sheet pan to catch any drips, and bake in preheated oven for 10  minutes. Reduce heat to 350 and continue baking for 45 to 50 minutes or until filling has formed a golden colored top crust. Remove to a wire rack and cool before serving. Refrigerate leftovers. Note – if using frozen rhubarb, increase flour to 3 heaping tablespoons and bake for an additional 10 to 15 minutes.

Swedish Almond Cookie

Swedish Almond Cookie

Swedish Almond Cookie

 

1 cup of almonds, ground (100g)

1 Tbs all-purpose flour

1 cup of white sugar (100g)

1 cup of salted butter (100g)

2 Tbs cream

 

Preheat oven to 424F (Regulo 6). Ground almonds in a food processor. Add almonds and the rest of the ingredients into a medium saucepan and bring to a simmer, remove from heat. Line a baking sheet with a silicone mat or butter and flour the baking sheet well. Spoon out mixture with a tablespoon, leaving plenty of room for spreading. Bake about 4 minutes, until edges are golden brown. Remove, cool on baking sheet for 2-3 minutes, until the cookies can be loosened with a spatula without breaking. This should be the texture of a rubber coaster, bendy but not breaky. Roll cookie around the handle of a wooden spoon and rest in a single layer to cool. Store in an airtight container.

Turkish Revani | Semolina Cake in Lemon Syrup

Turkish Revani | Semolina Cake in Lemon Syrup

Turkish Revani | Semolina Cake in Lemon Syrup

 

1 cup granulated sugar

1 cup milk

2 cups semolina flour

1/2 tsp baking soda

zest of one lemon

cooking spray

About 1/2 cup almonds

 

2 cups of granulated sugar

2 cups of water

juice of one lemon

creme fraiche or whipped cream.

 

Pre-heat oven to 400F. In a large bowl, mix the first five ingredients.  Pour into a greased 25-30cm baking pan.  A large pie pan or a springform pan work well.  Let sit for one hour for semolina to soak in the liquid. While cake is soaking, bring water and sugar to a simmer, let simmer for five minutes, turn off heat.  When cool, add lemon juice. After one hour, cut semolina cake into your pattern of choice.  Place blanched, peeled almonds in a decorative pattern.  You can use either whole almonds or slivers. Bake cake for about 35 minutes until golden colored. Remove from oven, re-cut your pattern so the syrup soaks up the syrup.  Pour syrup over entire cake. Wait at least one hour to serve or over night. Serve with creme fraiche or whipped cream if desired

Corn Dog Nuggets

Corn Dog Nuggets

Corn Dog Nuggets

 

6 hot dogs use your favorite brand

1 cup Bisquick

¼ cup yellow corn meal

1 egg

½ cup milk

2 teaspoons dry ground mustard

¼ teaspoon paprika regular or smoked paprika, either are delicious

⅛ teaspoon cayenne pepper

1, 17.3 ounce package frozen puff pastry sheets

2 sprigs fresh rosemary diced into very small sections, stems removed

 

Remove one puff pastry from the box (save the other one for the next time you make this) and defrost the pastry, it takes about 40 minutes. Dice hot dogs into small bite-sized portions. You’ll end up using about 8 sections of hot dog in each mini-baking cup. Preheat oven to 400° for a 24-cup mini-muffin baking pan. Spray the muffin cups lightly with Pam or wipe inside each cup with a very small amount of shortening. In a small bowl, combine Bisquick, cornmeal, egg, milk and seasonings. Whisk to combine, then allow to set for a few minutes to thicken while you prepare the puff pastry for the baking sheet. Once pastry is thawed, cut dough into 2 inch squares and press one square into each mini muffin cup – you’ll have just enough dough for a 24 mini-cup baking pan. Place ½ teaspoon of the Bisquick/cornmeal mixture on top of the pastry dough in each mini-baking cup. Then place 6-8 small wedges of diced hot dog on top of the cornmeal mixture, pressing firmly to fit. On top of each cup filled with hot dog pieces, dollop a small amount of additional Bisquick/cornmeal batter (about ¼ teaspoon for each muffin cup). Place the mini-muffin pan in the oven and bake for 12-14 minutes. Once the top of each muffin cup is golden brown and firm, remove from the oven and immediately sprinkle the entire baking pan with about 2 tablespoons of finely diced fresh rosemary. The heat from the piping hot baking pan will help infuse the rosemary flavor, without making it overwhelming. Allow the rosemary to sit for a minute or two. Remove corn dog nuggets from the pan and serve immediately with mustard, relish and ketchup for dipping. Notes: This recipe works best with a mini-muffin pan as opposed to a standard-sized muffin pan. The key is to make these bite-sized and a mini-muffin pan is the perfect size for your corn dog nugget appetizer.

Cinnamon Buttermilk Cake with Vanilla Buttercream

Cinnamon Buttermilk Cake with Vanilla Buttercream

Cinnamon Buttermilk Cake with Vanilla Buttercream

 

3 C. cake flour

1 ½ C. sugar

2 sticks unsalted butter, softened

2 tsp. baking powder

1 tsp. salt

1 T. cinnamon

2 C. buttermilk

4 eggs

2 tsp. vanilla extract

Frosting Ingredients:

2 sticks unsalted butter, softened

1 16-oz box powdered sugar

1 T. vanilla extract

 

To make the cake, preheat your oven to 350 degrees and spray a large 13 x 18 inch jelly roll pan or sheet tray with cooking spray. Cream together the butter and sugar until very light and fluffy, then add the eggs one by one—beating well after each addition. Add the vanilla extract and continue beating until batter is smooth and combined. Whisk together the cake flour, baking powder, salt and cinnamon in another large bowl and add alternately with the buttermilk to the butter and sugar mixture. Continue beating until there are no lumps, then pour batter into your greased pan, smoothing out the top with a rubber spatula. Bake cake for 30-35 minutes until edges are golden and begin to pull away from the sides of the pan. Let cool completely before icing. To make the frosting, beat the butter with the powdered sugar and vanilla until fluffy—about 10 minutes on high. Spread frosting over the cooled cake and cut into small squares.

Alfajores de Dulce de Leche

Alfajores de Dulce de Leche

Alfajores de Dulce de Leche

 

4 C. all-purpose flour, plus more for work surface

1/4 C. plus 2 T. confectioners’ sugar

1 1/2 C. (3 sticks) chilled unsalted butter, cut into pieces

1/2 C. water

Sanding sugar, for sprinkling

For the Dulce de Leche:

2 (14-ounce) cans sweetened condensed milk

 

Line a baking sheet with parchment or a nonstick baking mat (such as Silpat). Sift together flour and confectioners’ sugar. In a food processor, pulse together flour mixture and butter until the mixture resembles coarse meal, about 20 seconds. With machine running, pour in the water in a slow steam and process just until the dough comes together, about 20 seconds. Form the dough into 2 flattened disks and wrap well in plastic. Refrigerate 1 hour. Preheat oven to 350°. On a well-floured work surface, roll out 1 disk of dough to a scant 1/4-inch thickness. Using a 1 3/4-inch round cookie cutter, cut out rounds from dough and transfer to prepared baking sheet. Repeat with other disk of dough. Gather up the scraps from both batches, and reroll and cut. Sprinkle half the rounds with sanding sugar. Bake until golden brown, about 15 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. About 30 minutes before serving, spread 1 to 2 tsp. of the cold dulce de leche on bottom of unsugared cookies. Place sugared cookies on top to make sandwiches. Serve immediately. Unfilled cookies can be stored in an airtight container at room temperature for up to 3 days. For the dulce de leche: Empty milk into the top of a double boiler or a heatproof bowl over a pan of simmering water. Cover with a tight-fitting lid. Cook, stirring every 10 to 15 minutes, until milk is thick and amber in color, about 5 hours. Remove from heat and beat with a wooden spoon to smooth out. Transfer to a clean bowl, and refrigerate several hours or up to 3 days.

Goose Feet Cookies (Gusinie Lapki)

Goose Feet Cookies (Gusinie Lapki)

Goose Feet Cookies (Gusinie Lapki)

 

1 3/4 C. unbleached all-purpose flour, plus more for dusting

1 tsp. baking powder

1/2 tsp. kosher salt

1 C. fresh farmer cheese

1/2 C. (1 stick) unsalted butter, room temperature

1 vanilla bean, seeds scraped

1 heaping T. finely grated orange zest (from 1 orange)

1/3 C. granulated sugar

1 large egg, lightly beaten

Coarse sanding sugar, for sprinkling

 

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, mix together cheese, butter, vanilla seeds, and orange zest with a wooden spoon until well combined. Add flour mixture and stir until mixture resembles coarse crumbs. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate 1 hour. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4-inch round cutter, cut out rounds. Gather dough scraps, reroll, and cut out more rounds. Place granulated sugar in a wide shallow bowl. Working with one round at a time, brush with water, then dip in sugar to coat. Fold round in half, covering sugar; fold in half again. Place seven cookies on each of two parchment-lined baking sheets. Brush tops with egg wash and sprinkle with coarse sanding sugar. Bake until golden, 25 to 30 minutes. Transfer sheets to wire racks; let cool completely. Cookies are best eaten the day they are made.

Best Holiday Dinner Rolls Ever

Best Holiday Dinner Rolls Ever

Best Holiday Dinner Rolls Ever

 

2 T. yeast

2 C. warm water

1/3 C. sugar

1/3 C. butter

2 tsp. salt

2/3 C. nonfat dry milk

1 egg

5-6 C. all-purpose flour

 

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 C. of the flour. Beat together until smooth. Gradually add remaining flour until a soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until doubles in bulk. Punch down; divide into thirds. Roll out one-third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent.  lace on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter. Let rise until double in size. Bake at 400 degrees for 15 minutes. Serve warm with honey butter or cran-raspberry butter.

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

 

Zest of 2 oranges

⅓ C. plus 3 T. sugar (divided use)

2 C. all-purpose flour

1 T. baking powder

½ tsp. sea salt

4 T. cold butter, cut into small pieces

2 large eggs

⅓ C. cream

¼ C. chopped pistachios

¼ C. chopped dried cranberries

1 C. heavy whipping cream

 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, rub the orange zest with the 1/3 C. sugar with your fingers—this way, the oils will perfume all of the sugar. Combine the sugar and zest with the flour, baking powder and salt in the food processor and pulse a time or two. Add the pats of very cold butter (I often freeze the cut cubes in advance) to the mixture, and pulse three or four times, or until you have large and small pebble-like pieces throughout. With the motor running, add the eggs 1 at a time, then the cream. Add the pistachios and cranberries and pulse until combined. Turn dough out on a floured board, smashing it down with your hands so it’s a large, flat disc, about 1-inch thick. Cut into 6 pie-like wedges and place on the prepared baking sheet. Bake for 15 minutes or until the edges are lightly brown. While the scones are in the oven, put the whipping cream in a mixer bowl with the whisk attachment. Beat until it begins to thicken, sprinkle in the remaining 3 T. sugar and continue until it’s a soft consistency. Serve the scones warm with whipped cream and jam.

Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

 

1 C. all-purpose flour

½ C. local whole-wheat flour

2 tsp. baking powder

1 tsp. sea salt

¾ C. organic cane sugar

¾ C. organic whole-milk yogurt or Greek yogurt

½ C. olive oil or grapeseed oil

2 large eggs, room temperature

½ tsp. vanilla extract

1 C. leftover Cranberry-Orange Relish

 

Preheat oven to 350°F. Grease a loaf pan with oil or butter and dust with 1 T. flour, discarding excess. Whisk together flours, baking powder and salt. In another bowl, blend the sugar, yogurt, oil, eggs and vanilla until smooth and well combined. Fold the dry ingredients into the wet, then carefully swirl in the cranberry sauce, being sure not to fully incorporate it or the cake will turn pink! Scrape into the prepared pan and bake 50–55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 20 minutes, then invert onto a wire rack to continue to cool.

Maple Thyme Shortbread

Maple Thyme Shortbread

Maple Thyme Shortbread

 

Shortbread:

8 T. butter (1 stick)

½ C. powdered sugar

1 C. flour

½ tsp. salt

1 T. minced fresh thyme leaves

 

Maple glaze:

½ C. maple syrup

1 C. confectioners’ sugar

pinch salt

 

Beat the butter and sugar together until fully combined. The mixture will turn a light pale color, and should take a solid 5 minutes by hand, or 3 minutes in a standing mixer. Add flour, salt and thyme slowly and mix until combined. With a rubber spatula, place the mixture on a layer of plastic wrap, and carefully roll into a log about 1 inch in diameter. Wrap fully and freeze at least 1 hour. Preheat oven to 350°F. Slice the log into ½-inch rounds, arrange on a parchment-lined baking sheet and bake for about 10–15 minutes, until just lightly brown. Watch carefully—don’t let the bottoms get too dark. Set aside to cool while you make the glaze. Whisk all the glaze ingredients together until thickened. When the cookies are cool spoon some of the glaze over and allow to harden before serving.

Maple Sugar Pie

Maple Sugar Pie

Maple Sugar Pie

 

1 ounce (2 tablespoons) soft butter

1 C. maple sugar

1 T. all-purpose flour

½ tsp. freshly ground black pepper (or more to taste)

1 egg

½ C. whole milk or cream

pastry for a two-crust 8-inch pie

Preheat oven to 350 degrees.

 

Mix the butter and sugar until well blended. Work in the flour and pepper. Beat in the egg, then the milk or cream. Line an 8-inch pie pan with pastry. Pour in the filling, and top with the lid. Crimp the edges and poke some holes or make slashes as you like to vent the lid. Bake 45 to 55 minutes, or until golden brown and bubbling a bit in center. Cool thoroughly on rack. Actually better made a day ahead if you have patience. Serve in thinnish slices.

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

 

2 C. heavy cream

4 T. cultured buttermilk

4 apples

1½ C. flour

1¼ tsp. baking powder

½ tsp. salt

1½ tsp. ground cinnamon, divided

1 C. sugar

½ C. butter, room temperature

1 tsp. vanilla

2 eggs, room temperature

2 tsp. grated ginger

2 T. brown sugar

Sliced almonds

 

To make the crème fraîche, mix heavy cream and buttermilk in a clean jar and secure a piece of cheesecloth over the top with a rubber band to allow some air flow. Place on the counter for 12 to 24 hours until it thickens (if your kitchen is cold, it might take longer). Store in the fridge for up to 2 weeks. If you don’t have time to make your own, you can use store-bought or replace with sour cream. Preheat the oven to 350°. Butter the sides and bottom of a 10-inch springform pan. Cut a round piece of parchment paper and place in the bottom of the pan. If using a regular cake pan, line with parchment paper, enough to hang over the sides so that it’s easy to remove the cake after baking. Peel, core and slice apples into half moons and set aside. Mix flour, baking powder, salt and 1 tsp. ground cinnamon in a bowl and set aside. In a separate bowl, cream the sugar and butter for about 1 minute until fluffy. Add vanilla and eggs, one at a time, and beat until just mixed. Add ½ C. crème fraîche and ginger; beat until combined. Mix in the dry ingredients with a wooden spoon or spatula and stir until there are no lumps or dry bits of flour. Fold about ¼ of the sliced apples into the batter and stir until fully coated. Pour batter into the greased pan and smooth out the top. With the remaining apples, create a pattern on top, laying slices however you like and pressing them slightly into the batter. Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean. If the apples begin to brown too quickly, place a piece of foil on top during the last 10 minutes of baking. While the cake bakes, use an electric mixer to whip 1 C. of the remaining crème fraîche with brown sugar and ½ tsp. cinnamon until stiff peaks form. Store in the fridge until the cake is ready to serve. When the cake is done, remove it from the oven and let it rest for 5 to 10 minutes. Run a knife along the outside edge before removing from the pan. Cool on a wire rack for 10 to 15 minutes before cutting. Just before serving, sprinkle with sliced almonds. Serve each slice with a dollop of whipped crème fraîche.

Queijadas (Portuguese Custard Cupcakes)

Queijadas (Portuguese Custard Cupcakes)

Queijadas (Portuguese Custard Cupcakes)

 

1 stick (8 tbsp.) butter, cut into chunks

3 1/2 C. whole milk

1 1/2 C. flour

1/4 tsp. baking powder

4 eggs

3 1/4 C. sugar

1 tsp. vanilla extract

Zest of 2 lemons

 

Note: These queijadas are meant to be very sweet. If you choose to make them less sweet, you can reduce up to a C. of sugar. Preheat oven to 350 degrees F. Spray standard size muffin pans with cooking spray (enough for 30-count). Melt butter in a medium saucepan on medium heat. Add milk, stirring occasionally, until it is warm. Turn off and remove from heat. Whisk flour and baking powder in a small bowl. Set aside. In a deep mixing bowl, beat eggs for 1 minute. Slowly add sugar, 1 C. at a time. Continue beating for 1 minute after the last addition. Add vanilla extract and lemon zest. Blend. On medium speed, gradually add in 1 C. of the milk and melted butter mixture. Beat for 30 seconds. Slowly add half of the flour mixture, followed by 1 C. of the milk mixture, beating for  30 seconds after the milk addition. Slowly add the rest of the flour, then 1/2 of the remaining milk. Beat for 1 minute. The batter will be watery and will splash. Reduce speed to medium low, if needed. Angling a large paper plate over the bowl with help contain the splashing. Add the rest of the milk. Beat for 30 seconds. Fill muffin pans 3/4 full. Bake for 35–38 minutes or until the edges are golden brown and the center is set. Cupcakes will sink slightly in center upon standing. Store refrigerated and serve chilled or at room temperature.

Cake Mix Cookies II

Cake Mix Cookies II

Cake Mix Cookies

 

1 cake mix (dry ingredients only)

1/2 C. vegetable oil

2 eggs

1/2 C. mix ins (such as chocolate chips, coconut, nuts, etc.)

 

Preheat the oven to 350ºF. Line a baking sheet with a silpat liner or parchment paper. In a bowl, mix together the cake mix, vegetable oil and eggs until combined. Stir in the mix ins. Scoop the dough onto the prepared baking sheet, at least 2 inches apart. Bake just until the cookies are set in the middle, 10-12 minutes. Cool for 2 minutes on the baking sheet then transfer to a cooling rack or a sheet of waxed paper.  Recipe Notes: I have used different cake mix sizes from 15.25 oz to 18.25 oz and they all seem to work just fine. You won’t need to adapt the other ingredients.  Mix ins can be whatever you want to mix into the cookies – coconut, chocolate chips, chopped candy bars, etc. The possibilities are endless!

Coconut Chip Cookies

Coconut Chip Cookies

Coconut Chip Cookies

 

1 C. (2 sticks) unsalted butter, cut into small pieces, room temperature

½ C. plus 2 T. granulated sugar

¾ C. packed light-brown sugar

1 large egg

1 ¼ C. plus 2 T. all-purpose flour, plus more for glass

1 tsp. baking soda

Pinch of fine sea salt

4 C. coconut chips

 

Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully incorporated. In a large bowl, whisk together flour, baking soda, and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut chips; mix to combine. Add remaining coconut chips and mix to combine. Using a 1 ¾ inch (1 ½ tablespoons) ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart. Transfer baking sheet to refrigerator; let chill for 30 minutes. Using the flat bottom of a floured drinking glass, flatten dough slightly. Preheat oven to 350 degrees. Transfer baking sheet to oven and bake until golden brown, 14 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 20 minutes before serving.

Dutch Sugar Cookies (Arnhemse Meisjes)

Dutch Sugar Cookies (Arnhemse Meisjes)

Dutch Sugar Cookies (Arnhemse Meisjes)

 

Sugar, for sprinkling

1/3 C. whole milk

5 grams fresh yeast

1 1/2 C. unbleached all-purpose flour

1/4 tsp. kosher salt

1 T. pure vanilla extract

1 stick (1/2 cup) unsalted butter, cut into tablespoons, room temperature

 

Line a baking sheet with parchment; sprinkle evenly with sugar to cover. Set aside. In a liquid-measuring cup, combine milk and yeast. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and vanilla. Beat in milk mixture on medium-high speed until thoroughly combined, about 2 minutes. With mixer running, add butter, 1 T. at a time, making sure it is fully incorporated before adding the next one. Once all butter has been added, increase speed to high and beat 5 minutes. Turn out dough, wrap tightly in plastic, and refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Generously sprinkle sugar on work surface. Place dough on sugared surface; sprinkle with sugar to cover. Top with a piece of parchment, then roll out dough 1/4 inch thick. Using a 3-inch oval cutter, cut out cookies. Transfer to prepared baking sheet, spaced 1 inch apart. Sprinkle with additional sugar. Bake until deeply golden all over, 15 to 18 minutes. Let cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

 

2 C. (450 grams) softened butter

2 C. (402 grams) granulated sugar

2 large eggs

2 T. (29.5 milliliters) vanilla extract

¼ C. (59 milliliters) bourbon, Screwball Cookie Dough Bourbon preferred (optional)

6 C. (750 grams) flour

3 T. (23.4 grams) cinnamon

¼ C. (30.5 grams) cornstarch

For the topping

1 T. (8.3 grams) cinnamon

2 C. (400 grams) brown sugar

 

Preheat oven to 350° F. Cream butter and sugar until blended. Add eggs, extract and, if using, bourbon. Mix until well incorporated. Blend dry ingredients in a separate bowl then add 1 C. at a time, mixing between each cup. Dough should cleanly pull away from the sides of the mixing bowl. If not, add ¼ C. of flour. Take a generous portion of dough out of mixing bowl to roll out between parchment paper. Fluff the brown sugar-cinnamon mixture with a fork to evenly incorporate. With the dough rolled out, generously sprinkle the brown sugar-cinnamon mixture over it by hand. Roll dough upon itself like a cinnamon roll. Then re-roll the dough, sprinkle again and cut out your preferred shapes. Repeat this process until all dough is used. Bake cookies on parchment paper-lined baking sheet for 9 to 12 minutes as ovens may vary. Baking time is based upon dough flattened to a 3/8-inch thickness. If rolled thinner, reduce baking time.

Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies

 

1 small (about 1½ pounds) pie pumpkin

7 T. unsalted butter, softened at room temperature

⅔ C. (packed) brown sugar

1 large egg, separated

½ tsp. cinnamon

Grated zest of 1⁄2 lemon

¼ tsp. salt

2½ C. all-purpose flour

Coarse turbinado or sanding sugar, for finishing

 

Remove the pumpkin stem and cut in half; remove seeds. Cut each half into 3 pieces. Place in a steamer basket set over simmering water; cover and steam for about 15 minutes or until very tender. Cool, then scoop out flesh and mash; measure ½ C. of pumpkin. In a mixing bowl, cream butter and brown sugar together. Add egg yolk and mix well, then mix in pumpkin. Add cinnamon, lemon zest and salt; blend well. Add flour and mix well. Transfer dough to a work surface. Divide in half and roll each half into a log about 1½ inches in diameter. Wrap in plastic and refrigerate until firm, at least 2 hours or overnight. Preheat oven to 350°F; line a baking sheet with parchment. In a small bowl, whisk the egg white to blend. Brush dough with egg white, then roll in sugar to coat. Slice into rounds about ½ inch thick. Transfer cookies to baking sheet. Bake for about 20 minutes, until golden brown.

Cider Spice Muffins

Cider Spice Muffins

Cider Spice Muffins

 

1 1⁄2 C. apple cider

Cooking spray

1 3⁄4 C. all-purpose flour

1 1⁄4 tsp. baking powder

1 tsp. fine sea salt

1 tsp. ground cinnamon

1 tsp. ground cardamom

1⁄2 tsp. ground nutmeg

Zest of 1 orange

10 T. butter (11⁄4 sticks) at room temperature

3⁄4 C. light brown sugar, lightly packed 1⁄4 C. granulated sugar

2 large eggs at room temperature

1 tsp. vanilla extract

 

To finish:

6 T. butter (3⁄4 of a stick), melted

1⁄2 C. granulated sugar Zest of 1 orange

 

Place 1 1⁄2 C. apple cider in a small saucepan. Over medium heat, bring to a boil and reduce until it is 1⁄2 cup. Let cool while assembling other ingredients. Heat oven to 350°F. Grease your 12-C. muf- fin pan generously with the cooking spray. In a medium bowl, mix the dry ingredients from the flour through the orange zest. In the bowl of a stand mixer, cream the 10 T. of butter, add the sugars and beat on medium speed until light and fluffy. Add the eggs 1 at a time, scraping the bowl as necessary until well mixed. Add the vanilla and mix thoroughly. Add the flour mixture and mix just until well combined. With the mixer running low, add the reduced apple cider until well combined, scraping the sides and bottom of the bowl. Divide batter evenly among the 12 muffin C. and bake for 15–20 minutes, until the center bounces when lightly touched and a toothpick inserted comes out clean. Melt the 6 T. butter, put aside, and mix together the sugar and orange zest in a small bowl. Brush each hot muffin generously with butter and divide the sugar evenly on the top of muffins. Drizzle with any remaining butter and allow to cool somewhat before removing from the pan. These are great served warm, and they also keep for several days in a tightly lidded container.

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Cooking spray

1 ½ C. all-purpose flour

2 tsp. baking powder

½ tsp. salt

1 ¾ C. whole-milk ricotta cheese at room temperature

1 C. sugar

¾ C. butter at room temperature

3 eggs

1 tsp. vanilla extract

½ tsp. almond extract

1 C. shredded zucchini about 1 medium zucchini

 

Preheat the oven to 325°. Spray or grease an 8 1/2- by 4 1/2­ inch loaf pan. Line the bottom of the pan with parchment paper. Whisk together the flour, baking powder, and salt in a small bowl until thoroughly combined, about 30 seconds. Use an electric mixer to cream together the ricotta, sugar, and butter in a large bowl until light and fluffy, 6–7 minutes. Beat in the eggs one at a time, beating well after each addition. Continue beating until smooth, about 2 minutes more. Stir in the vanilla and almond extracts. With a silicone spatula, fold half of the dry ingredients into the wet ingredients until just combined. Repeat with remaining dry ingredients, scraping the bottom of the bowl to incorporate any hidden flour. Fold in the zucchini. Pour the batter into the prepared pan, smooth the top, and tap the pan lightly on the counter to release any air bubbles. Move the pan to a baking sheet and bake for 70–75 minutes, until a knife inserted in the center comes out nearly clean, with just a couple of crumbs. Cool the cake in the pan for about 30 minutes, loosen from the pan by running a knife around the edges, and invert onto a wire rack to cool completely before serving.