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Granny Smith Apple Phyllo Crisp with Infused Vanilla Bean Oil and Vanilla Yogurt

Granny Smith Apple Phyllo Crisp with Infused Vanilla Bean Oil and Vanilla Yogurt

4 sheets phyllo dough
1 T. walnut or almond oil
3 Granny Smith apples
¼ tsp. cinnamon powder
2 T. honey
1 oz. walnut or almond oil
1 vanilla bean
1 T. vanilla extract
½ C. plain nonfat yogurt

Preheat: Preheat oven to 425 degrees. Phyllo Squares: Spread out phyllo dough one sheet at a time. Keep remaining phyllo sheets under a moist towel to avoid drying out. Brush walnut oil very lightly on the phyllo sheet to coat evenly. Top sheet with second sheet and repeat procedure. Top with third and final sheet and again, repeat procedure. Cut phyllo into four-inch squares and place on parchment paper and on a baking sheet pan. Place in oven and bake approximately 4 to 6 minutes or until the top is golden and crispy. Turn phyllo squares over and bake for an additional two minutes. While dough is baking, prepare the vanilla oil. Vanilla Oil: Using a sharp knife, cut the vanilla bean in half the long way. Flatten husks with beans facing up. Using the back of the knife, scrape all of the beans out of the husk. Place beans in a small saucepan and add one oz. walnut oil and place on stove. Heat until hot, but not boiling. Remove pan from stove. Apples: Peel and cut apples into quarter-inch slices. Heat a large nonstick pan and add apples and cinnamon. Sauté over a high heat until caramelized, golden brown and soft. Add honey and mix well. Remove from heat and keep warm. Vanilla Yogurt: In a mixing bowl, add vanilla extract and yogurt. Using a whisk, whip until creamy and well-distributed. To Serve: Place a phyllo square in the center of the plate. Top with one oz. sautéed apples and one T. vanilla yogurt. Top with another phyllo sheet, apples and yogurt. And finally, layer a top layer of all ingredients. Drizzle infused vanilla bean oil over the top of the natural apple crisp. Enjoy.

Lavender Custard (Crème Anglaise á la Lavande)

Lavender Custard (Crème Anglaise á la Lavande)

pear in puff pastry on a pool of Lavender Custard

2 cups milk
4 egg yolks
1/2 cup sugar
1 T. pesticide-free fresh or dried lavender flowers, without stems

Pour the milk into a saucepan, place over medium heat and heat until small bubbles appear along the edges of the pan. In a bowl, whisk together the egg yolks and sugar until creamy. Pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture into the saucepan, place over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and lightly coats the back of the spoon, about 1 minute. Do not allow it to boil. An instant-read thermometer inserted into the custard should register 180°F. Remove from the heat and immediately stir in the lavender flowers. Pour the custard into a pitcher, cover with plastic placed directly on the surface to prevent a skin from forming, and refrigerate overnight. The next day, pour the custard through a fine-mesh sieve. Return the custard to the pitcher, cover with clean plastic wrap pressed directly on the surface, and refrigerate for up to 2 days before serving.

Pasilla Chile Chocolate Cake (Pastel de Chocolate y Chile Pasilla)

Pasilla Chile Chocolate Cake (Pastel de Chocolate y Chile Pasilla)

2 1/2 oz. dried pasilla chiles (also called chile negro) or 2 1/2 oz. dried ancho chiles plus 1/4 tsp. cayenne (see notes)
1 lb. bittersweet or semisweet chocolate, chopped
3/4 C. (6 oz.) butter, at room temperature, cut into 1/2-inch chunks
5 large eggs, separated
2 tsp. vanilla
1 1/2 T. all-purpose flour
1/2 C. firmly packed dark brown sugar or finely crushed piloncillo sugar (see notes)
1/4 tsp. cream of tartar
Powdered sugar
1 C. whipping cream
1 tsp. vanilla or 1 T. coffee-flavored liqueur such as Kahlúa

Lay chiles in a single layer on a 12- by 15-inch baking sheet. Bake in a 400° oven just until pliable, about 2 minutes. Wearing rubber gloves, break off stems, shake out seeds, and break chiles into small pieces, dropping into a small bowl; discard stems and seeds. Cover chiles with warm water and let soak until soft, 5 to 7 minutes. Drain chiles and put in a blender with 1/3 C. water; whirl until smooth, adding 1 more T. water as needed to make a thick paste. Push purée through a fine strainer; discard residue. You need 1/3 C. chile purée. If using ancho chiles, stir cayenne into the chile purée. Line bottom of a 9-inch cake pan (sides at least 1 1/2 in. tall) with baking parchment. In a large bowl nested over a pan of simmering water (water shouldn’t touch bottom of bowl), combine chocolate and butter. Stir occasionally just until chocolate is melted and mixture is smooth, about 8 minutes. Remove from over water and whisk in 1/3 C. chile purée, the egg yolks, vanilla, and flour until mixture is blended. Pour brown sugar into a small bowl and stir or whisk to break up lumps and loosen. In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until very frothy and foamy. Gradually add brown sugar to whites, beating until stiff, moist peaks form. With a whisk, fold a third of the beaten whites into the chocolate mixture until well incorporated. Then fold in remaining whites just until blended. Scrape batter into prepared pan. Bake cake in a 425° regular or 400° convection oven until it appears set and center barely jiggles when pan is gently shaken, about 15 minutes. Let cool in pan on a rack for about 15 minutes. Run a knife between cake and pan rim, then invert onto a serving platter. Lift off pan and peel off parchment. Let cake cool about 30 minutes, then chill until firm and cold, at least 4 hours; cover cake once completely chilled. For best texture, let cake come to room temperature before serving, 45 minutes to 1 hour. Sift powdered sugar lightly over cake (for a pattern, lay a stencil on cake before sifting the sugar, then carefully lift it off). In a bowl, beat whipping cream until soft peaks form. Stir in vanilla. Cut cake into wedges and serve each with a dollop of whipped cream.

Old-Fashioned Creamy Lemon Pudding

Old-Fashioned Creamy Lemon Pudding

2 large eggs
1 C. sugar
3 T. cornstarch
2 T. all-purpose flour
2 C. buttermilk
1/2 tsp. grated lemon peel
1/3 C. lemon juice
1/4 C. (1/8 lb.) butter
Lightly sweetened whipped cream (optional)

In a bowl, whisk eggs to blend. In a 2- to 3-quart pan, mix sugar, cornstarch, and flour. Stir in the buttermilk, then set the mixture over medium heat and stir often until simmering, 10 to 12 minutes. Continue simmering, stirring often, 2 minutes longer. Whisk half the buttermilk mixture into the eggs, then return both to pan, along with lemon peel, lemon juice, and butter. Whisk over medium-low heat until pudding reaches 160° on an instant-read thermometer and very thickly coats a spoon, 4 to 6 minutes; do not boil. Spoon pudding into bowls or heatproof glasses. Serve warm or cool, with whipped cream if desired.

The Queen of Tarts

The Queen of Tarts

About 1 C. all-purpose flour
1/4 C. firmly packed brown sugar
1/2 C. (1/4 lb.) butter or margarine
2/3 C. (6 oz.) mascarpone or Neufchâtel (light cream) cheese
1/2 C. yogurt cheese or sour cream
1 tsp. grated lemon peel
1 1/2 tsp. minced fresh mint leaves
1/4 C. powdered sugar
1 tsp. vanilla
2 C. mixed berries such as marionberries, blueberries, raspberries, and boysenberries, rinsed and drained
1/4 C. seedless blackberry, huckleberry, or salal jam

In a bowl, mix 1 C. flour and the brown sugar. With a pastry blender or fingers, cut or rub in butter to make fine crumbs. Add 1 T. water and stir with a fork until evenly moistened. Gather dough into a ball. On a lightly floured board, roll dough into an 11-inch round. Ease dough into a 9-inch tart pan with a removable rim; if dough tears, overlap edges slightly and press to seal. Gently press dough against bottom and side of pan. Fold excess dough down and flush with pan rim; press against pan side. Bake crust in a 325° oven until golden brown, about 20 minutes. Cool on a rack. In a bowl with a mixer, beat mascarpone, yogurt cheese, lemon peel, mint, powdered sugar, and vanilla until smooth. Spread evenly in crust. Arrange berries in a single layer over filling. In a 1- to 1 1/2-quart pan over medium heat, stir jam until melted, 2 to 3 minutes. Drizzle over berries. Remove pan rim and cut tart into wedges.

Rhubarb-Almond Tart

Rhubarb-Almond Tart

Butter pastry (directions follow)
1 lb. rhubarb
1 C. sugar
1 C. blanched almonds
6 T. (3/8 lb.) butter or margarine
2 large eggs
1/4 tsp. almond extract

Press butter pastry dough evenly over bottom and up sides of a 10-inch tart pan with removable rim. Bake in a 300° oven until pale gold, about 20 minutes (about 15 minutes in a convection oven). Use hot or cool. Rinse rhubarb, trim and discard dried ends, and cut stalks into 1-inch lengths. Put in a 10- to 12-inch frying pan and mix with 5 T. sugar and 1/4 C. water. Let stand 10 minutes, then stir and set over medium-low heat. When water boils, turn rhubarb pieces over once and cook about 2 more minutes. Remove from heat. Meanwhile, in a food processor or blender, whirl nuts to a fine powder. To processor, add remaining sugar and the butter, eggs, and almond extract. Whirl until well blended. Or put the ground almonds in a bowl, add remaining sugar and the butter, eggs, and almond extract, and beat with a mixer until well blended. Pour almond mixture into pastry. With a fork or slotted spoon, lift rhubarb pieces from cooking liquid (save liquid for other uses) and arrange in a pattern on filling. Bake in a 350° oven until filling, which rises around rhubarb, is golden brown and center is firm when pan is gently shaken, 35 to 50 minutes (25 to 40 minutes in a convection oven). Let cool at least 15 minutes; remove pan rim to cut. Serve warm or cool.

Butter pastry: In a food processor or bowl, combine 1 1/3 C. all-purpose flour and 1/4 C. sugar. Add 1/2 C. (1/4 lb.) butter or margarine, in chunks. Whirl, or rub with your fingers, until fine crumbs form. Add 1 large egg yolk; whirl, or mix with a fork, until dough holds together. Firmly pat into a ball.

Fruit crisp for any season

Fruit crisp for any season

If you have seasonal fruit and a few staples in your pantry, you can always make my favorite rustic dessert: a crisp. When I need a last-minute dessert, fruit crisp is always my go-to. It’s so easy and so delicious. You don’t really need a recipe to make a great fruit crisp. You just need great fruit, a little sweetener, some spice, and plenty of crumbly oatmeal cookie-type topping. I like to use cornstarch or arrowroot powder to slightly thicken up juicy fruits, but if you don’t have these starches on hand, all-purpose flour works fine too. Consider this a blueprint, with ideas for fruit crisps throughout the season, and combine fruits, play with spices, and experiment to find your own perfect crisp.

For the topping:
¾ C. rolled oats
1/2 C. lightly packed light brown sugar
1/2 C. chopped walnuts, pecans, or almonds
1/2 C. all-purpose flour
1/2 C. (1 stick) unsalted butter, at soft room temperature
1 tsp. ground cinnamon
Pinch of kosher salt

Filling ingredients (See graphic)
Lightly sweetened whipped cream or vanilla
ice cream, for serving (optional)

Move an oven rack to the center position and preheat the oven to 350 degrees F. Lightly grease a 9-inch-square pan. In a small bowl, combine all the topping ingredients and mix together until it looks uniformly clumpy. Set aside. ^ Choose a filling combination. In a medium bowl, toss the fruit, sweetener, thickener, and extras together, then pour the fruit mixture into the prepared pan. Sprinkle the crisp topping all over the filling, then bake until the fruit juices are thickened and bubbly and the topping is golden brown and crunchy, 40 minutes or up to 1 hour, depending on the fruit. Serve the crisp with a dollop of whipped cream or a scoop of ice cream, if desired. Note: If you use frozen fruit, increase the amount of thickener you use a bit.

Strawberries in Minted Honey Syrup

Strawberries in Minted Honey Syrup

1 C. water
1 C. honey
2 pints strawberries
1 small bunch fresh mint (about 6 sprigs)

Bring the water to a simmer in a saucepan over medium heat. Pour in the honey and whisk it into the water until it dissolves fully. Continue simmering over medium heat for 5 minutes. Remove the pan from the heat and let the syrup cool to room temperature. Hull the strawberries, cut them in half, and set them in a bowl. Pluck the leaves off the stems of mint, tear them with your hands, and drop them into the bowl with the strawberries. Pour the cooled honey syrup over the strawberries and mint, then cover the bowl and transfer it to the fridge. Allow the berries to marinate for a day, and then serve them with their syrup.

Apple Rose Tarts with cream cheese

Apple Rose Tarts with cream cheese

1-2 sheets puff pastry
1/4 cup cream cheese
3 T. sugar
cinnamon
1 apple
1 T. lemon juice
3 T. water

Take out the core and thinly slice the apple. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside. Roll out the puff pastry and cut into 4 even strips. Spread cream cheese and sprinkle on sugar onto the puff pastry strips.

Arrange the apple slices and sprinkle cinnamon on top. Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins. Bake for 40 minutes at 375 degrees F.

Peach Custard Ice Cream with Fresh Peach Compote

Peach Custard Ice Cream with Fresh Peach Compote

1 1/2 C. whipping cream
1 C. half and half
3/4 C. sugar
5 large egg yolks

1 pound peaches, peeled, sliced
1/4 C. light corn syrup
1/2 tsp. vanilla extract

4 large peaches, peeled, sliced
1/2 C. Essencia (orange Muscat wine) or late-harvest Riesling
1/2 C. sugar
2 tsp. fresh lemon juice

For ice cream: Bring 1 C. cream, half and half, and 1/2 C. sugar just to simmer in medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Refrigerate custard until cold, about 3 hours. Place peaches, corn syrup, and 1/4 C. sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 C. cream. Process custard in ice cream maker according to manufacturer’s instructions. (Ice cream can be made 3 days ahead. Cover and freeze.) For compote: Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally. Serve ice cream with compote.

Raised Doughnuts

Raised Doughnuts

3 1/4 C. Flour
1/2 tsp. Nutmeg
1 tsp. Salt
3/4 C. Sugar
1 pkg. Yeast, softened in 1/4 C. warm water
1 C. Scalded Milk
2 T. melted Shortening
1 Egg, beaten

Sift together dry ingredients. Beat together wet ingredients; add to dry ingredients and mix well. Let dough rise to double bulk. Roll to 1/2″ thickness, cut with doughnut cutter, and let rise again 45 minutes to an hour. Deep fry until lightly browned.

Pumpkin Pie Cake

Pumpkin Pie Cake

1 lg. can Pumpkin Pie Filling (1 lb. 13oz)
1 C. Sugar
3 slightly beaten Eggs
1 13oz. can Evaporated Milk
3 tsp. Pumpkin Pie Spice
½ tsp. Cloves
1 ½ tsp. Cinnamon
1 tsp. Ginger
Yellow Cake Mix
1 ½ sticks Butter
¾ – 1 C. chopped Pecans or Walnuts

Mix Pie filling, sugar, eggs, evaporated milk, and spices and pour into greased 9 x 13” pan. Sprinkle dry cake mix evenly over pumpkin mixture. Melt butter and drizzle over top of cake mix. Top with nuts and bake at 350 for 50 minutes. Serve warm or cooled with whipped cream.

Laurie’s Pina Colada Cake

Laurie’s Pina Colada Cake

1 package yellow cake mix
1 package instant vanilla pudding and pie filling mix
1 can Coco Lopez Cream of Coconut
1/2 C. plus 2 tablespoon rum
1/3 C. vegetable oil
4 eggs
1 can crushed pineapple, well drained
whipped cream, pineapple slices, maraschino cherries, toasted coconut for garnish

Preheat oven to 350°. In a large mixing bowl, combine cake mix, pudding mix 1/2 C. cream of coconut, 1/2 C. rum, oil, and eggs. Beat on medium speed 2 minutes. Stir in drained crushed pineapple. Pour into a well greased and floured 10-inch tube pan. Bake for 50-55 minutes. Cool slightly; remove from pan. With a table knife or skewer poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum; pour over cake. Chill thoroughly then garnish. Store in refrigerator.

Chocolate Soufflés

Chocolate Soufflés

1 C. chopped bittersweet or semisweet chocolate (6 oz.)
2 T. milk or whipping cream
4 large eggs, separated
6 T. granulated sugar
1 tsp. vanilla
Powdered sugar
Sweetened whipped cream

Lightly butter four ramekins (2/3-C. size, deep or shallow). Set ramekins in a shallow, 10- by 15-inch baking pan. Combine chocolate and milk in a microwave-safe bowl; heat at full power (100%) in a microwave oven at 30-second intervals, stirring after each, until chocolate is melted and smooth, 30 seconds to 1 minute total. Let stand. In a large bowl, with a mixer at high speed, whip egg whites until they form a dense foam, 1 to 2 minutes. Sprinkle in C. of the sugar and beat until whites hold short, distinct peaks, 1 to 4 minutes. Scrape into another bowl. In mixer bowl, whip egg yolks at high speed until they begin to thicken, 1 to 2 minutes. Add remaining 2 T. sugar and continue beating until yolks are very thick, 3 to 5 minutes. Beat in vanilla. Add melted chocolate and beat until well blended. Add about a third of the egg whites to egg yolk and chocolate mixture, and beat slowly to mix well. Fold in remaining whites until fairly well incorporated. Scoop soufflé mixture equally into ramekins; mixture can mound above rims, but make sure it’s not dripping over edges. Bake in a 375° oven until soufflés are puffy and dry on the surface, about 8 minutes for very soft centers, 10 minutes for creamy centers, and 12 minutes for firm centers. Transfer ramekins to plates and rub powdered sugar through a fine sieve onto soufflés. Offer whipped cream to top soufflés.

Cheese Cake & Apricot Pastries

Cheese Cake & Apricot Pastries

15×12 inches sheet of Puff Pastry
½ package Cream Cheese
¾ cup well drained Ricotta cheese
1 egg
â…“-1/2 cup sugar
1 tsp. vanilla extract
Apricot Jam (or any thick jam)
Egg Wash
1 egg
1 T. water
¼ – ⅓ cup sugar

Mix cream cheese with sugar, until smooth. Add fresh cheese, egg & vanilla extract. Stir everything until well combined. Cut frozen puff pastry into 3 in x 3 in squares. Put 1 full tablespoon of cheese filling right in the middle. Top with 1 teaspoon of jam. Place in the freezer until the filling is well frozen. About 1-2 hours. When ready to serve, heat oven to 400F. To make the egg wash – whisk the egg & water. Brush the sides of the pastry with the egg wash. Sprinkle sides of each pastry with about 1 teaspoon of sugar. Work quickly so the pastries do not thaw. Transfer squares to a baking sheet lined with parchment paper, placing them 1 inch apart. Bake for 15+ minutes, until tops and bottoms are golden in color. If the tops are browned but the bottoms have not baked through, put on lower rack and cover the top with foil, until the bottoms bake through. Allow to slightly cool and serve right away.

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

1 C. granulated sugar
2 C. sliced rhubarb (1/2 in. thick)
1 tsp. grated lemon peel
2 T. lemon juice
1/2 C. plus 2 T. butter
1/3 C. firmly packed brown sugar
2 T. bourbon or orange juice
1/2 C. pecan halves
2 large eggs
1 1/2 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
1 carton (7 1/2 to 8 oz.) crème fraîche or sour cream
2 C. all-purpose flour

In a bowl, combine 1/4 C. granulated sugar, the rhubarb, lemon peel, and 1 T. lemon juice. In a 10-inch frying pan over medium heat, melt 2 T. butter; add brown sugar, bourbon, and remaining 1 T. lemon juice; stir often until caramel has thickened and is medium brown, 7 to 10 minutes. Spread in a buttered 9-inch round cake pan (with 2-in.-tall sides). Arrange pecans over caramel. Scatter rhubarb mixture on top. In a bowl, with a mixer on medium speed, beat remaining 1/2 C. butter and 3/4 C. granulated sugar until blended. Beat in eggs until smooth. Beat in baking powder, vanilla, and salt, half the crème fraîche, then half the flour; repeat with remaining crème fraîche and flour. Drop spoonfuls of batter over rhubarb; spread smooth. Bake in a 350° oven until cake is golden on top and a toothpick inserted in center comes out clean, 40 to 50 minutes. Let cool on a rack 15 minutes. Run a knife between cake and pan sides. Invert onto a plate. Serve warm.

Taffy

Taffy

3 C. Granulated Sugar22a6bd5aaace981bb6f39ce378392d0a
1 2/3 C. Karo Syrup
2/3 C. Water
1/4 C. Margarine
1 1/2 tsp. Vanilla
1/2 tsp. Salt

Rube sides of kettle with part of the butter. Put sugar, syrup, water and salt into kettle and cook to hard ball stage, 260 degrees. (Use candy thermometer, temperature is important). For a dry taffy, increase heat 2 degrees, for a chewy taffy, decrease heat 2 degrees. Add butter and vanilla when the taffy reaches temperature. Pour out taffy onto a cold buttered cookie sheet. Pull the taffy with the ends of your fingers, which have been buttered slightly. Pull and fold, but do not squeeze. Pull and fold and pull and fold until taffy reaches taffy like state. You can use different extracts other than vanilla for other flavors.

Washington Cherry Tree Cake

Washington Cherry Tree Cake

2 C. sifted Flour
1 1/4 C. Sugar
2 1/2 tsp. Baking Powder
1 tsp. Salt
1/2 C. Butter, softened
1 C. Milk
1 tsp. Vanilla
1 Egg

1 can (1 lb.) Red Sour Pitted Cherries (water pack)
8 1/2 ounce can Crushed Pineapple
3/4 C. Cherry Juice
1/4 C. Pineapple Syrup
3/4 C. Sugar
1/4 C. Cornstarch
1/2 tsp. Red Food Coloring
1 C. Whipping Cream
1/4 C. Sugar
2-3 drops Green Food Coloring

Generously butter bottoms of 2 8″ cake pans and dust with flour. Into a large mixing bowl sift together flour, sugar, baking powder and salt. Add butter, 2/3 C. Milk and vanilla. Beat two minutes on medium speed of electric mixer. Add egg and remaining 1/3 C. milk. Beat 2 minutes more on medium speed. Divide batter evenly into pans. Bake in preheated 375 degree oven for 30 minutes. Cool in pans on wire rack for 5 minutes, turn onto racks and cool completely. To prepare filling, drain cherries, reserving 3/4 C. juice; drain pineapple, reserving 1/4 C. syrup. In 2 quart saucepan combine sugar and cornstarch. Gradually add cherry juice and pineapple syrup. Add cherries, pineapple and food coloring. Cook over medium heat, stirring constantly, until thickened. Cook an additional two minutes. Set aside 1 1/2 C. cherry mixture for top of cake. Mash cherries slightly in remaining sauce, allow to partially cool. To form trunk, slice off semi-circle from bottom of each layer of cake, 1″ thick at the widest point. From end of each piece, cut off 1″. Turn the pieces curved side to curved side, with the flat end butted against the flat side of cake, using the small pieces to fill in the trunk. Spread cherry filling between cake layers, and over top layer. Just before serving beat whipping cream in chilled bowl with chilled beaters until almost stiff. Whip in sugar and food coloring. Spread over sides of cake and trunk. Decorate trunk with chocolate sprinkles. Garnish with small lime leaves, if desired.

Aunt Velma’s Apple Cake

Aunt Velma’s Apple Cake

1 C. Sugar
1 tsp. Salt
2 C. Flour
2 tsp. Baking Soda
1 tsp. Cinnamon
2 Eggs
1/2 C. Crisco
4 C. Apples, chopped
1 tsp. Vanilla
1/4 tsp. Cloves
1/2 tsp. Nutmeg
1 C. Nuts, chopped

Beat shortening, sugar and eggs and beat well. Add apples and mix. Sift dry ingredients together then add to apple mixture. Add Vanilla and 1 C. chopped nuts. Pour into pan and bake at 350 degrees for 45 minutes.

Rum Sauce for Aunt Velma’s Apple Cake: Bring to boil 1/2 C. butter, 1/2 C. Cream or canned Milk, 3/4 C. sugar. Add 1 tsp. Vanilla, 1/2 tsp. Rum flavoring. Serve over warm apple cake.

Apple Cake

Apple Cake

2 C. Finely Diced Apples
1 C. Sugar
1 Egg
1 C. Flour
1 ½ tsp. Cinnamon
1 tsp. Baking Soda
¾ C. chopped Nuts
1 tsp. Vanilla

Topping
½ C. Brown Sugar
2 T. Flour
1 C. Water
¼ lb. Butter
1 tsp. Vanilla

Mix apples and sugar together. Let stand until sugar is thoroughly dissolved. Add egg and beat well. Sift dry ingredients together. Stir into apple mixture. Add nuts and vanilla. Put into 8” x 8” pan and bake 375 for 40-45 minutes. For topping: Cook sugars, flour and water until clear. Add butter and vanilla. Stir until butter melts. Pour over cake while both are hot.

Cardamom Pinwheel Danishes

Cardamom Pinwheel Danishes

For the Danishes:
2 large eggs
1 tsp. instant yeast
4 C. all-purpose flour, sifted
1 tsp. pure kosher salt
2 tsp. sugar
1 1/2 tsp. ground cardamom, or ground seeds of 10 cardamom pods
1/2 C. (1 stick) unsalted butter, plus 2 to 3 tsp. softened butter
About 13 C. Rhubarb and Strawberry Jam

For the icing (optional):
1/4 C. confectioners’ sugar, sifted
2 tsp. softened unsalted butter
1/2 tsp. pure vanilla extract
About 2 tsp. warm water
1/4 C. chopped nuts (such as toasted pecans or walnuts, or pistachios)

Make the Danishes: In a medium bowl, beat the eggs, yeast, and % C. warm water together until smooth. Set aside in the refrigerator for 15 minutes to cool. In a large bowl, stir the flour, salt, sugar, and cardamom together, then cut in the 1/2 C. butter until the largest pieces of butter are about the size of peas. Make a well in the center and scrape in the egg mixture. Gradually incorporate the flour mixture into the egg, then turn the dough out onto a floured work surface and knead until smooth and soft but not sticky, about 2 minutes. Clean the bowl, return the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in volume, about 1 1/2 hours. Preheat the oven to 425°F. Line two baking sheets with parchment paper. Divide the dough into quarters and roll one piece of dough out into a rectangle about 18 inches long and 3 inches wide. Cut into 6 or 8 rough squares. With a sharp knife or pastry wheel, cut a slit from each corner of each square toward the center, stopping about 1/2 inch from the center. Spread a bit of softened butter in the center of each square and spoon 1/2 tsp. the jam into the center of each. Bring every other point (four total) to the center of the pastry and pinch them together tightly over the jam. Using a spatula, carefully transfer the pastries to the baking sheets. Repeat with the remaining dough, butter, and jam. Bake for 8 to 10 minutes, until nicely browned. Let cool completely on wire racks. If desired, make the icing: In a small bowl, whisk all the ingredients together, adding more water if necessary to make an icing that is just pourable. Drizzle it over the pastries (you won’t need all of the icing). Sprinkle the nuts over the pastries and serve.

Next Best Thing to Robert Redford

Next Best Thing to Robert Redford

Mix 1 C. flour, 1/2 C. softened butter and 1 C. finely chopped pecans and pat into 9 x 13″ pan. Bake for 15 – 20 minutes; remove from oven; cool. Whip together 8 ounces cream cheese and one C. powdered sugar. Fold in half a 9 oz. container of cool whip. Spread over cooled crust. Combine 1 6 3/4 oz package of instant chocolate pudding with 1 6 3/4 ounce package of instant vanilla pudding. Beat in 3 C. cold milk until smooth and thickened. Layer over the cream cheese. Spread remaining cool whip on the top. Grate a chocolate candy bar and sprinkle over the cool whip. Refrigerate overnight.

Jam Tarts from Finland (Joulutortuttu)

Jam Tarts from Finland (Joulutortuttu)

1 cup butter, soft
1/2 teaspoon salt
1 egg yolk
8 oz. cream cheese
2 cups all-purpose flour
2 tablespoons heavy cream
1 cup apricot jam
powdered sugar

Place first 6 ingredients in a large bowl and use your hands to mix together. Wrap in plastic and chill for 2–3 hours. Preheat oven to 350°F. Roll the dough out in flour until thin, and cut into 3” squares. Place 1 teaspoon of jam in every square. Cut 1 slit in every corner. Pull down alternate corners of the square. Place on a baking tray covered with parchment paper.  Bake until golden, about 12–13 minutes. Cool on a wire rack. Dust with powdered sugar.

Angel Grahams

Angel Grahams

1 C. Butter, melted
1 C. Sugar
1/2 C. canned Milk (??? Evaporated or Condensed?)
1 Egg, lightly beaten
1 C. Coconut Flakes
1 C. Nuts
1 C. Graham Cracker Crumbs
Whole Graham Crackers
2 C. Powdered Sugar
1/2 stick Margarine
2 tsp. Vanilla

Cover bottom of 9 x 13” pan with layer of graham crackers. Combine butter, sugar, milk and egg in a saucepan. Cook, stirring constantly, until boiling. Add coconut, nuts and crumbs; mix well. Pour over crackers in pan and spread evenly. Top with another layer of crackers. Make frosting by mixing powdered sugar, margarine and vanilla and spread over graham crackers. Chill well, then cut into squares.

Fanouropita (Greek Cake for Lost Things)

Fanouropita (Greek Cake for Lost Things)

3 3/4 C. (about 18 3/4 oz.) all purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. kosher salt
1 C. (about 7 oz.) sugar
3/4 C. olive oil
3/4 C. freshly squeezed orange juice from about 3 large oranges
1 tsp. vanilla extract
Confectioners’ sugar

Adjust oven rack to middle position and preheat oven to 350°F. Grease springform pan with olive oil and dust with flour, knocking out any excess. In a large bowl, whisk together flour, baking powder, cinnamon, salt, and sugar. Add olive oil, orange juice, and vanilla and stir to combine. Batter will be very thick. Scrape batter into prepared pan and bake until golden and a tester inserted into the middle of the cake comes out clean, about 45 minutes. Let cool 10 minutes then release springform and continue to cool on a wire rack. Dust with confectioners’ sugar before serving. Garnish with slices of orange if desired.

Pearl King’s Mississippi Mud Bars

Pearl King’s Mississippi Mud Bars

2 C. Sugar
1 C. Vegetable Oil
4 Eggs
1 1/2 C. Flour
1/3 C. Cocoa
1/4 tsp. Salt
2 tsp. Vanilla
1 C. Chopped Nuts

Cream sugar, eggs and oil. Sift flour, cocoa and salt. Add dry ingredients to egg mixture; beat well. Add vanilla and nuts. Bake in 13”x9” pan at 350 degrees 30-35 minutes. While cake is still hot, top with small jar of marshmallow crème. When slightly cooled, spread with mud bar frosting.

Mud Bar Frosting

1/3 C. Margarine
1/2 C. Cocoa
1/3 C. Evaporated Milk
1 tsp. Vanilla
2 1/2 C. Powdered Sugar
1/2 C. Chopped Nuts

Melt margarine, stir in cocoa and milk. Cook 1 minute (do not boil). Remove from heat and add remaining ingredients. Stir until smooth and spread over marshmallow crème on mud bars.

Fastnachts

Fastnachts

1 1/2 C. Milk
1/4 C. light Molasses
1 tsp. Salt
1/4 C. soft Butter
1 pkg. Yeast
1/2 C. Warm Water (105 – 115)
1 Egg, beaten
4 1/4 – 4 1/2 C. sifted Flour

Heat milk until bubbles form around edge of pan. Add molasses, salt and butter, stirring until butter is melted. Remove from heat; cool to luke warm. Sprinkle yeast over warm water; stir until dissolved. Add milk mixture, egg and 2 C. flour; beat until smooth and light. Beat in 2 1/4 C. flour with spoon. Dough will be soft. Cover with damp towl and let rise in warm place until double in bulk. Punch down dough. If dough is too soft to handle, work in additional 1/4 C. flour. Turn out onto well floured pastry cloth or board, rolling over to coat lightly with flour. Knead 10 times to make a smooth dough. Cover with mixing bowl; let rest 10 minutes. Divide dough in half. Roll out 1/2″ thick and cut with 3-inch doughnut cutter. Repeat with remaining dough. Cover formed doughnuts witha towel and let rise until double. When ready, heat vegetable oil 2 inches deep to 375 degrees. Gently drop fastnachts, 3 to 4 at a time, into hot oil. Fry until golden on both sides, about 3 minutes. Drain well on paper towels, roll in granulated sugar. Yield: 24

Chocolate Chip Pound Cake

Chocolate Chip Pound Cake

1 3/4 cup flour
1/4 tsp salt
2 eggs
2 egg yolks
1 T. vanilla
3/4 cup butter, softened
1 cup sugar
1 cup chocolate chips

Preheat oven to 325 degrees. Spray/Grease 9in loaf pan. In a bowl. whisk flour and salt. Set aside. In a mixing bowl, beat butter and sugar until fluffy, about 5 minutes. Slowly, add in eggs, yolks and vanilla. Beat until fluffy. About another 3 minutes. Add flour mixture in gradually. Beat on low until combined. Fold in chocolate chips. Pour batter into prepared pan. Bake 60 minutes or until knife inserted comes out clean. Let cake cool for 20-30 minutes before removing from pan.

Butter Fudge Mallow Cake

Butter Fudge Mallow Cake

1 2/3 C. Sifted Flour
1 1/2 C. Sugar
1 1/4 tsp. Salt
1/2 C. Cocoa
1/2 C. Shortening
1 C. Milk
1 T. Vanilla
3 Eggs

Heat oven to 350 degrees. Grease and flour 13 x 9 pan. Sift dry ingredients into bowl. Add shortening, milk and vanilla. Beat 2 minutes with mixer on medium speed or 300 strokes by hand, scraping bowl frequently. Pour into pan. Bake about 45 minutes or until toothpick inserted comes out clean. Cool. Finish with filling and frosting.

Aunt Velma’s Chocolate Creams

Aunt Velma’s Chocolate Creams

1 Can Sweetened Condensed Milk
2 lb. Powdered Sugar
2 Cubes Butter
1 C. finely chopped Pecans

Mix well. Store overnight in fridge. Next day roll in small balls. Chill.

Melt 2 12oz. packages of chocolate chips with 1/2 cake paraffin over low heat. Dip balls into chocolate.

Middle Eastern Baklava

Middle Eastern Baklava

½ C. butter, melted
1 package (16 oz.) phyllo dough, thawed
¾ C. unsalted pistachio nuts, finely chopped
1/3 C. sugar
1/3 C. honey
2 tsp. cinnamon
2 tsp. juice from lemon

Preheat oven to 350 degrees. Butter a 15-in. x 10-in. x 1-in. baking pan. In a bowl, combine pistachio nuts and butter. Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter. Spread about half of the nut mixture over the phyllo dough and cover with a buttered sheet of phyllo dough. Layer five more sheets of phyllo dough, buttering each sheet. Add remaining nut mixture and layer with remaining sheets of phyllo dough, buttering each sheet. Using a knife, cut the baklava into 1 ½” diamonds. Bake for 50 minutes or until golden brown. About 30 minutes before Baklava is finished, combine sugar, honey, cinnamon, and lemon juice for glaze in a small saucepan. Bring to a boil, making sure that the sugar is completely dissolved. Reduce heat and allow the mixture to simmer for five minutes. When Baklava is finished cooking, drizzle syrup over top and let cool.

Fresh Plum and Lime Custard Hand Pies

Fresh Plum and Lime Custard Hand Pies

1 1/4 C. chopped plums
2-4 T. sugar (see note above)
1 T. cornstarch or arrowroot powder
Enough pie dough for one double crust pie
8-10 T. lime curd (about 1 T. per pie)
1 egg, lightly whisked
Demerara sugar, for sprinkling (optional)

Preheat oven to 350 degrees. In a medium bowl, combine plums, sugar and corn starch; set aside. Roll pie dough to about 1/8″ thickness in one or two rectangles (two is easier to manage; they do not need to be perfect rectangles). Using a sharp knife or pizza cutter, cut strips that are about 4″ wide and 10″ long (again, these are rough measurements that don’t need to be exact). Place about a T. of lime curd in the middle of the strip, about 2 1/2″ from the bottom edge. Pile a spoonful of plums on top and fold each strip in half, making a hand pie that is roughly 4″ wide and 5″ long. Line up the three cut edges and crimp closed with a fork. Transfer finished hand pies to a parchment lined baking sheet. Add a splash of water to the egg and whisk some more to make an egg wash. Using a pastry brush, brush egg wash over the top of each hand pie. Sprinkle with demerara sugar and bake in preheated oven for 20-22 minutes, until the crust is golden brown. Remove from oven and allow pies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to finish cooling completely. Serve warm or keep for up to 2 days on the counter or up to 4 in the refrigerator.

Magic Milk Shakes (Copycat Frosty)

Magic Milk Shakes (Copycat Frosty)

1-1/2 to 2 C. ice water
1-1/2 C. nonfat dry milk powder
2/3 C. sugar
1/4 C. unsweetened cocoa
1 tsp. vanilla
1 to 11/2 trays of ice cubes
2 T. corn oil
5-second squirt of non-stick spray

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz. servings Variations:1 very ripe banana for a chocolate banana shake, a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake, a few broken red and white candy mints for a refreshing Chocolate Mint shake. Vanilla Milk Shakes: omit the cocoa powder, reduce the sugar to 1/2-C. and add 1 T. (yes a full T.) of vanilla flavoring.

Chinese Spice Cracker Jacks

Chinese Spice Cracker Jacks

These Cracker Jacks are very similar to the real thing, only super fresh and extra appealing–as only homemade can be. And as I never feel there are enough peanuts in the boxed version, there are three luxurious C. my favorite nuts here. The Chinese Five-Spice gives this old-fashioned treat a sophisticated new life. We can’t seem to get enough of this addictive treat. Luckily, it is very easy to make.

Note You may be tempted to use prepared Chinese Five-Spice. Don’t! It takes only a minute to make your own, and the superlative aroma and flavor are essential here. Ingredient Note: Every time I make this (all too often recently), I find myself debating whether the molasses is necessary or desired. On the one hand, it gives the crackerjacks that distinctive taste of the boxed version, which I love. On the other hand, I feel it competes ever so slightly with the Chinese Five-Spice for the starring role. MauiJim says the two are in perfect balance, but you might want to try it with and without to determine your own preference.

Popcorn & Nuts
½ C. popcorn kernels (8 C. popped corn) (unseasoned microwave popcorn will also work)
1 C. whole hazelnuts, lightly toasted and skinned
1 C. whole roasted peanuts, unsalted or lightly salted (Trader Joe’s peanuts are awesome)
1 C. whole pecans

Spices
1 tsp. LunaCafe Chinese Five-Spice
1 tsp. fine sea salt
Caramel Syrup
½ C. butter (1 stick)
1 C. dark brown sugar
½ C. light corn syrup
2 tsp. unsulfured molasses, optional
1 tsp. vanilla extract
½ tsp. baking soda

Prepare LunaCafe Chinese Five-Spice. Reserve. Coat two edged baking sheets with vegetable oil spray. Reserve. Position a rack in the middle of the oven. Heat oven to 300°F. Pop the popcorn according to your usual method or your popcorn machine’s guidelines. Remove to a very large mixing bowl. Add hazelnuts, peanuts, pecans, LunaCafe’s Chinese Five-Spice, and salt. Toss to combine and distribute the spices. Reserve. In a large saucepan, combine butter, brown sugar, corn syrup, and molasses. Over medium heat, bring to a simmer and simmer for 5 minutes, stirring occasionally. The mixture should measure 250° on a candy thermometer. Turn off heat and stir in vanilla and then baking soda. The mixture will foam up dramatically. As the foam subsides, quickly pour the caramel syrup over the popcorn and nuts. Use oiled, long cooking chopsticks to distribute the syrup. (The minimal surface area of the chopsticks prevents the caramel from getting a good hold.)  Divide the crackerjack mixture evenly between the cookie sheets. Bake for 45 minutes, stirring cracker jacks every 15 minutes with oiled, long cooking chopsticks. Remove from the oven and immediately dislodge from the baking sheet with a thin metal spatula. Allow to cool completely and then separate the pieces as desired. Store in an airtight container in cool, dry location.

LTS Honey Boy Taffy

LTS Honey Boy Taffy

2 C. sugar
6 T. cornstarch
1/2 tsp. salt
1 C. water
1 1/4 C. honey

Mix the sugar, salt, and cornstarch together; stir in the water and honey. Cook to hard thread stage. Pour onto a buttered cookie sheet. While mixture cools, fold the edges toward the center so it will cool uniformly. Butter hands and pull until milky looking. Shape into small rope and cut into 1-inch pieces. Wrap in waxed paper.

Fresh Peach Fritters

Fresh Peach Fritters

1 C. flour
1 tsp. salt
1 tsp. baking powder
2 TBLs sugar
1/2 tsp. cinnamon
2 eggs
1/3 C. milk
1 tsp. melted butter
1-1/4 C. diced peaches ( I used 2 fresh peaches which came to a little over 1 1/4 C. peaches)
granulated sugar in flat-sided bowl or a powdered sugar glaze
oil for fryer or deep frying pan

1 C. powdered sugar
milk, enough to make a drizzling consistency.

Whisk the milk and confectioners sugar together until the desired drizzling consistency.

Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 C. batter into hot oil. The batter will sink at first and then rise. Cook for about 2 – 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.

Pistachio Baklava Cake

Pistachio Baklava Cake

Cake Layer:

2 C. Panko or regular bread crumbs (about 4 oz.)
1 C. pistachio, whole and roasted
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. nutmeg
4 large eggs, room temperature
3/4 C. (5-1/4 oz.) granulated sugar
4 oz. (1 stick) unsalted butter, melted and cooled slightly
Orange-scented syrup, recipe to follow
1-1/2 C. pistachios, toasted and ground, for decorating

Adjust oven rack to middle position and preheat oven to 350℉. Butter two 6-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside. In a mini food processor, add panko, pistachio, baking powder, cinnamon and nutmeg. Process until finely chopped, set aside. In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar until thick and pale, about 5 minutes. The mixture should fall in a ribbon rather than a stream. Gently fold in nut mixture by hand with the whisk attachment. Add melted butter in a slow stream and fold into the batter with a rubber spatula. Divide batter into the prepared pans and bake until cake tester inserted into center of cakes comes out clean, about 25-30 minutes. Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack. Generously brush syrup on the top and sides of cake, let cool completely. Wash cake pans, to be used in baklava layers.

Baklava Layer

3 oz. (6 T.) unsalted butter, melted
16 sheets of phyllo pastry
1 C. pistachio,toasted and ground
Orange scented syrup, recipe to follow

Fold phyllo sheets in half along the long edge. Use cake pan as template and cut out 8-inch circles, roughly 1-inch wider than the pan on all sides. (Circles do not have to be perfect.) Cover phyllo with damp towel. Adjust oven rack to middle position and preheat oven to 350℉. Brush two 6-by-2-inch round cake pans with melted butter. Place one sheet of phyllo in one pan and fold in edges to fit the pan. Brush with melted butter. Continue this layering and brushing until you have 8 layers of pastry. Scatter ground pistachio over the pastry and continue the layering and buttering for 8 more layers. Repeat process with the second pan. Place pan in oven and bake until golden brown and crisp on top. about 30-35 minutes. Remove pan from oven and slowly drizzle 1/4 C. syrup into each pan. Set aside to cool completely. While baklava layers are baking, roughly tear/chop up leftover phyllo into chards and brush generously with butter. Spread pastry chards on parchment lined baking sheet. When baklava are done, place baking pan in oven and baking until golden brown, about 18-25 minutes. (Keep a close eye towards the end to avoid burning of pastry.)

Orange-scented Syrup

1 C. (5 oz.) of granulated sugar
1/4 C. honey
3/4 C. water
2 tsp. lemon juice, freshly squeezed
1/4 tsp. rose water
1/2 tsp. orange flower water

Combine sugar, honey, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower heat and simmer until slightly thicken, about 5 minutes. Remove from heat and set aside to cool. Stir rose and orange flower water to cool syrup. Add more, a few drops at a time, to taste. (Flavor will mellow out after it sits for a while.)

Assembly: Level top of the cakes with serrated knife to remove indent in the center of cake. Place one cake layer on cake stand or plate, brush top of cake generously with syrup. Place a layer of baklava on top of cake, brush top of baklava layer with syrup if it’s not sticky and top with second cake layer. Brush with more syrup and top with second baklava layer. Brush baklava layer with more syrup to make it sticky. Decorate top with baklava shards, press slightly to make sure they adhere to cake. Brush side of cake with syrup and apply ground pistachio evenly on the side of cake, pressing lightly to adhere. Sprinkle top of cake with more ground pistachio if desire. Serve.

Puff-Puff

Puff-Puff

2 C. warm water
2 ¼ tsp. active dry yeast (1 packet)
3 ½ C. flour
½- 3/4 C. sugar
½ T. salt
Oil for deep frying

Mix salt, sugar, water, and yeast . Set aside for 5 minutes. Add flour and mix. Let the mixture rise for approximately 1- 2 hours. In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat. Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top. Using your hands grab a little bit of mixture at time and drop in the oil. When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Fry for a few minutes until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is golden brown. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil. If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter

Gâteau Breton aux Pommes

Gâteau Breton aux Pommes

Salted caramel sauce
½ cup sugar
½ cup heavy cream
3 tablespoon Tbsp. unsalted butter
½ teaspoon kosher salt
Cake
12 tablespoons (1½ sticks) unsalted butter, melted, slightly cooled, divided, plus more, room temperature, for pan
1¼ cups all-purpose flour plus more for pan
4 firm, tart apples (such as Pink Lady or Braeburn; about 2 lb.), peeled, cored, sliced ½” thick
2 tablespoons plus 1 cup plus sugar, divided
1 teaspoon baking powder
¾ teaspoon kosher salt
1 teaspoon finely grated lemon zest
3 large eggs
Crème fraîche (for serving)

Bring sugar and ¼ cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8–10 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes. Remove from heat and mix in butter and salt. Pour caramel sauce into a small heatproof jar or bowl; let cool.

Place rack in middle of oven and preheat to 350°. Butter and flour cake pan; set aside. Heat 2 Tbsp. melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 Tbsp. sugar, and cook, tossing occasionally, until apples are golden brown, 10–12 minutes. Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay). Whisk baking powder, salt, lemon zest, 1¼ cups flour, and remaining 1 cup sugar in a large bowl. Whisk in eggs and remaining 10 Tbsp. melted butter until smooth. Pour half of batter over apples in cake pan, top with remaining apples, then pour remaining batter over. Bake cake until top is golden and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.

Serve cake with caramel sauce and crème fraîche.

Candied Grapefruit Peels

Candied Grapefruit Peels

4 grapefruits
1 1/2 C. sugar plus 1 C. for dusting
1 1/2 C. water
1/2 T. cardamom

There are two options to get to the peel. You can slice the grapefruit in wedges and carefully cut the fruit away from the rind with a knife (easiest) or slice the grapefruits in half and juice the grapefruit (you will still have to cut the remaining membrane away from the rinds). Slice rinds into strips. Bring a large pot of water (additional to the ingredients) to boil. Add strips and boil for 10 minutes. Remove the grapefruit strips and discard water. In the same pot, combine sugar and water and bring to a boil. Once boiling, reduce heat to medium-low and simmer. Add grapefruit and simmer for 15 to 20 minutes (amount of time will depend on the size of your pot) until there is no syrup remaining. Remove the grapefruit and allow to cool and dry on a cooling rack or parchment paper for 6 to 8 hours until no longer wet; they will still be tacky. On a plate, stir to combine 1 C. sugar and cardamom. Roll the grapefruit strips through the sugar until completely coated. Shake off any access. Serve or store in an air-tight container.