polenta cake with homemade raspberry jam filling

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2 sticks unsalted butter, softened

1 1/2 cups sugar

4 whole eggs plus 4 egg yolks

1 teaspoon lemon extract

3/4 cups flour

3/4 cups cornmeal

3/4 teaspoons baking powder

1 teaspoon salt

1 cup homemade raspberry jam (or plum, strawberry or apricot preserves)

confectioner's sugar for dusting

1. Preheat your oven to 350*F. Grease and flour a 9-inch cake pan.
2. In the bowl of a standing mixer beat the butter and sugar until light and fluffy. Add eggs and yolks in 3 stages, beating well after each addition. Add lemon extract.
3. In a bowl, combine the flour, cornmeal, baking powder and salt. On low speed gradually add the flour mixture to the butter/sugar mixture. Mix just until blended. 
4. Pour batter into the prepared pan. Bake 45-50 minutes or until a toothpick inserted into the center comes out with a fine crumb.
5. Cool cake in the pan on a wire rack for 10 minutes. Carefully remove the cake from pan and transfer to a wire cooling rack to cool completely.
6. Slice cake in half horizontally. Spread preserves on bottom half of cake. Top with the other half, cut side down. Dust top of cake with confectioner's sugar. Serve immediately.

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enjoy!

cherry rhubarb cobbler

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(from the Sono baking company cookbook)

This is the perfect summer dessert for late June, when rhubarb and cherries are overlapping in season. Tart rhubarb pairs nicely with the mellow sweetness of cherries, all nestled beneath a rich, buttery biscuit topping. You can make this cobbler with frozen cherries, but make sure to buy individually quick-frozen cherries (not the kind frozen in syrup).

1 pound rhubarb, trimmed and cut into 1/2-to-3/4 pieces

2 pints (2 pounds) fresh cherries, pitted, or frozen cherries

1 1/4 cup granulated sugar

6 tablespoons cornstarch

1 teaspoon coarse salt

grated zest of 1/2 orange

biscuit dough:

1 1/3 cups flour

1/3 cup granulated sugar 

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon coarse salt

6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces

1/2 cup buttermilk, plus extra for brushing

sanding sugar, for finishing

1. In a large bowl, toss the fruit with the sugar, cornstarch, salt and orange zest; set aside.
2. Set the oven rack in the lower third of the oven. Preheat the oven to 375*F. Line a baking sheet with with a nonstick silicone baking mat; set aside.
3. Mix the biscuit dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
4. Working quickly so as not to warm the butter, work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Add the buttermilk and fold with a rubber scraper or your hands until the buttermilk has been absorbed and there no dry patches. Do not overwork. The dough will be wet.
5. Divide the fruit among eight 8-ounce ramekins or other ovenproof dishes and spoon dollops of the biscuit dough on top. Brush the dough with buttermilk and sprinkle with sanding sugar. Bake until the pastry is lightly browned and cooked through, about 25 minutes. Serve warm or at room temperature.

 

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enjoy!

Blueberry Crumble Pie

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from Lobster Rolls and Blueberry Pie 

crust:

2 cups flour

1/2 teaspoon salt

1 cup very cold unsalted butter cut into tiny pieces

1/4 cup ice water

crumble:

1 1/2 cups flour

1 cup firmly packed dark brown sugar

1 1/2 sticks unsalted butter, cut into pieces

blueberry filling:

3 pints blueberries (about 6 cups)

1 cup sugar 

4 teaspoons cornstarch

1/2 teaspoon finely grated lemon zest

pinch of freshly ground black pepper

make the crust:

Combine the flour, salt and butter (cold) in a food processor by pulsing until the mixture has the consistency of wet sand. Add the cold water while pulsing until the mixture comes together-do not over work. Carefully remove the dough from the food processor and dump it onto a lightly floured surface. Form the dough into a disk about 1/2 inch thick. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling out the dough.

make the crumble:

Mix the flour and brown sugar in a food processor until thoroughly combined. Add the butter and pulse only until mixture forms a crumble-do not over work! Refrigerate until ready to use.

make the blueberry filling:

In a large bowl mix together all the ingredients well, crushing about 20% of the blueberries so the juice mixes with the cornstarch and thickens the filling.

finishing:

Preheat the oven to 350*F. Roll out the dough on a floured surface, fit into the pie plate, trim and crimp the edges. Use a fork to poke holes around the bottom and sides of the crust. Cover crust with parchment paper and fill with dried beans or pie weights. Bake for 10 minutes, or until the crimped edges are firm. Remove the beans and parchment paper and bake for 8-10 more minutes to firm the bottom. Fill the crust with the blueberry mixture then top the pie generously with the crumble mixture. Bake for about 60 minutes, until the filling starts to bubble. Cool on a rack.

 

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chocolate peanut butter tartlets

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crust:
1 cup flour
1/8 teaspoon salt
1/4 cup sugar
2 tablespoons cocoa powder
1/2 cup unsalted butter, cubed
1 egg yolk
1-2 tablespoons ice water

filling:
1/2 cup peanut butter
1/2 cup cream cheese, softened
2 tablespoon unsalted butter, softened
1/4 cup sugar
1 teaspoon vanilla

ganache:
4 ounces chocolate, chopped
1/2 cup whipping cream

In a medium bowl combine the flour, sugar, salt and cocoa. To this mixture cut in the cubed butter until it resembles damp sand. Combine the egg yolk with 1 tablespoon of the ice water and pour over the mixture, stirring only until it becomes moistened, if mixture is too dry, add the other 1 tablespoon of ice water. The dough should come together and stay in the form of a ball. Wrap in plastic wrap and chill for 30 minutes.

Preheat your oven to 425*F, and place a baking sheet in the oven.

Depending on the size of your mini-muffin tin, use anywhere from 1 teaspoon to 2 tablespoons of dough and press it into the tins, makes about 24 mini tarts or 9 three inch tarts. Fill each tin with beans or pie weights.

Place muffin tin on baking sheet and bake blind for 5 minutes. Take pan out of the oven and remove the weights. Return to the oven and bake for an additional 5 minutes or until crusts have darkened. Cool on a wire rack.

Cream peanut butter, cream cheese and butter in an electric mixer on high speed. Add the sugar and beat until fluffy, mix in the vanilla. generously fill tart shells. Chill for at least 2 hours. After chilling, heat the whipping cream in a small sauce pan until it starts to come to a boil, pour the cream over the chocolate in a heat-proof bowl and stir until smooth. Cool until ganache is slightly cooled, but still liquid enough for drizzling. Drizzle ganache over the tart-lets and chill for an additional 30 minutes.

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 enjoy!

chocolate peanut butter bars

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(from Paula Deen)

1 cup (2 sticks) butter softened

1 cup crunchy peanut butter

3 cups powder sugar, sifted

1 1/2 cups graham cracker crumbs

1 2/3 cups semi-sweet chocolate chips

Line a 13x9 inch pan with aluminum foil. In a food processor, combine the butter, peanut butter, sugar and crumbs. Process until mixture forms a ball. Press the mixture into the pan using a spatula or your fingers. 

Melt the chocolate chips over a double boiler. stir then spread over the peanut butter mixture. Chill for about 1 hour. Allow to come to room temperature before cutting into squares. Store in the refrigerator.

potato salad

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10 medium-sized red skin potatoes, cooked, peeled & cut into chunks (do not over cook the potatoes, you do not want them to be mushy)

4-6 Clausen's garlic dills, diced

10 hard boiled eggs (you can you less if you like)

1 Granny Smith apple, peeled & diced

1 Gala apple, peeled & diced

salt & pepper to taste

Hellman's Real Mayonnaise  (I use most of a 30 ounce jar)

 Toss everything (I save about 3 eggs to slice on top as a garnish) into a bowl large enough so that you can mix it together thoroughly. Taste for seasoning and adjust accordingly. Cover bowl tightly and chill for several hours, [I prefer to chill it over night] so that the flavors all mingle together. 

 

enjoy!

cherry almond cakelets

These little cake-lets are amazing warm from the oven when you bite into the warm, juicy cherry, but the next day, when the flavors have had a chance to hang out and get to know each other, they are at their best. Somewhere between a muffin and a tea cake, these adorable little almond cake-lets are kissed with cherry sweetness. If you leave in the pit make sure to warn people before they eat them. 

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10 tablespoons unsalted butter

1 cup flour

1 1/4 cup unblanched almonds, finely ground

1 cup plus 2 tablespoons sugar

1 teaspoon coarse salt

5 large egg whites, slightly beaten until foamy

4 tablespoons cherry brandy (kirsch) or less to taste

30 sweet cherries with stems 

Preheat your oven to 400*F. Butter and flour muffin tins (you will need about 30).

Melt butter in a medium saucepan over medium-high heat until the butter begins to sputter, reduce heat to medium. Cook, swirling the pan occasionally until the butter has lightly browned. Skim the foam from the top and remove from heat.

In a bowl, whisk together the flour, ground almonds, sugar and salt. Slightly beat the egg whites until foamy and add to the flour mixture, whisk until smooth. Stir in the kirsch. Pour in the browned butter and whisk to combine-let stand at room temperature for 20 minutes.

Spoon about 1 tablespoon of the batter into each prepared muffin tin, filling to about half way. Place a cherry into each tin, keeping the stem upright. Using the tip of a knife spread some of the batter over the cherry to cover it. Bake until a toothpick comes out clean and cake-lets are golden brown. Allow to cool for 10 minutes then un-mold, running a knife around the edge if necessary.     

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enjoy!

 

Alfajores (caramel sandwich cookies)

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5.3 ounces unsalted butter, softened

3.5 ounces powdered sugar

2 teaspoons vanilla

5.3 ounces corn starch

5.3 ounces all purpose flour

1/2 teaspoon baking powder

4 egg yolks

can of dulce de leche (international isle of the grocery store if you're lucky...if not, directions follow)

dulce de leche: remove the label from 1 can of sweetened condensed milk. Without opening the can, poke some holes in the top with a can opener. Place the can in a saucepan and fill with water so that at least 2/3 of the can is covered. Bring water to a boil, and boil for 3 to 4 hours, making sure that the water stays at the desired level. After 3 to 4 hours, carefully remove the lid [I hold the can with tongs and slowly remove the lid]. Pour into a bowl and stir until smooth, allow to cool, then chill until thickened.

With an electric mixer, cream the butter and powdered sugar. Add the egg yolks, one at a time, combining well after each addition. Add the vanilla and mix well. 

In another bowl, whisk the corn starch, flour and baking powder then add to the butter mixture. Mix only until incorporated.  Form dough into a disk and wrap with plastic wrap. Chill for at least 2 hours or over night. 

Preheat your oven to 350*F. On a lightly floured surface, roll out the dough to about 1/4 inch thick. Cut out 1 1/2 inch rounds and place on a parchment lined baking sheet, about 1 inch apart. Bake for 8 to 10 minutes, until bottoms of cookies just begin to change color. Remove from oven and cool on a wire rack. 

Spread about 1 teaspoon room temperature dulce de leche, and top with another cookie, squeezing gently until the filling shows at the edges of the cookie. Roll the edges in finely shredded coconut or sugar or dust with confectioner's sugar.

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enjoy!