Rose Farm Lemon Cake

Rose Farm lemon cake recipe using lemons picked from their citrus trees is baked fresh the night before for guests in a rose shaped bundt pan.

Ingredients:

Cake Mix

3 cups flour, sifted

1 cup butter, softened

2 cups granulated sugar

3 eggs, at room temperature

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

2 tablespoons fresh grated lemon rind zest, packed

2 tablespoons fresh lemon juice

Lemon Glaze Ingredients

2 tablespoons butter, softened

1 cup confectioner's sugar

1 1/2 tablespoons fresh grated lemon rind, packed

2 tablespoons fresh lemon juice

Directions:

Cream 1 cup of butter until light and fluffy. Slowly add 2 cups 

sugar and continue beating until light and fluffy. Blend in 3 eggs, 

one at a time.

Sift together 3 cups of flour, 1/2 teaspoon of baking soda and 1/2 

teaspoon of salt. Add the flour mixture alternately with 1 cup buttermilk to the creamed mixture, beating after each addition.

Mix in 2 tablespoons of fresh grated lemon rind and 2 tablespoon 

fresh lemon juice. Pour batter into greased and floured bundt pan.

Bake in preheated 325 degree oven for approximately 1 hour and 10 minutes.

To prepare the glaze, blend together 2 tablespoons butter, softened with 1 cup powdered sugar and lemon zest.  Add up to 2 tablespoons lemon juice stirring to desired consistency.  

Or sifted powdered sugar sprinkled atop cooled cake. also is very pretty.

Enjoy!

Rose Story Farm Lemon Cake

 

This is the delicious Rose Story Farm lemon cake recipe using lemons picked from our citrus trees. Patti bakes them fresh the night before for guests in a rose shaped bundt pan.

Cake Mix Ingredients
3 cups flour, sifted

1 cup butter, softened
2 cups granulated sugar
3 eggs, at room temperature
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Lemon Glaze Ingredients
2 tablespoons butter, softened
1 cup confectioner's sugar
1 and 1/2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Directions:
Cream 1 cup of butter until light and fluffy. Slowly add 2 cups
sugar and continue beating until light and fluffy. Blend in 3 eggs,
one at a time.

Sift together 3 cups of flour, 1/2 teaspoon of baking soda and 1/2
teaspoon of salt. Add the flour mixture alternately with 1 cup
buttermilk to the creamed mixture, beating after each addition.
Mix in 2 tablespoons of fresh grated lemon rind and 2 tablespoons
fresh lemon juice. Pour batter into greased and floured bundt pan.

Bake in preheated 325 degree oven for approximately 1 hour and
10 minutes.

To prepare the glaze, blend together 2 tablespoons butter and 1
cup sifted powdered sugar. Mix in 1 tablespoon fresh grated
lemon peel and 2 tablespoons fresh lemon juice, a little at a time
until desired consistency.

Enjoy!

Chewy Soft Oatmeal Cookies

Chewy Soft Oatmeal Cookies

This oatmeal cookie recipe makes perfect soft and chewy oatmeal cookies! They’re warmly spiced with cinnamon and filled with rich flavor from butter, brown sugar, and vanilla. And though I often make this recipe with raisins, it works well with a variety of mix-ins. Fold in walnuts, dried cranberries, or chocolate chips! Another reason to love this oatmeal cookie recipe? You don’t need a mixer to make it. The dough is easy to mix up with a spatula and basic pantry ingredients whenever a cookie craving strikes.Ingredients:
1 cup all-purpose flour, spooned and leveled*
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
½ cup unsalted butter, melted**
¾ cup packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1½ cups whole rolled oats
¾ cup raisins or chocolate chips
½ cup chopped walnuts, optional

Directions:
Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. 

In a separate bowl, whisk together the melted butter, brown sugar, whole egg, egg yolk, and vanilla, whisking vigorously.

Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. 

(Note: If your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up. If your dough is too crumbly, stir in 2 to 3 tablespoons water.)

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Use a 2-tablespoon cookie scoop to scoop the dough, heaping your scoops slightly to get 20 to 22 balls of dough. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and press down lightly on the tops of the dough balls.

Bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

Notes
*Note: These cookies are fairly thick and puffy. If you prefer thinner cookies that spread more, use a scant cup of flour instead of a full cup. I find that cookies made with less flour need an extra minute in the oven.

**Butter substitution: Use melted coconut oil to make these cookies dairy-free.

Cowgirl Cookies

Cowgirl Cookies

Big, hearty, and packed with goodness—Cowgirl Cookies are the ultimate “everything-in-one” cookie. Loaded with oats, chocolate chips, coconut, and crunchy nuts, these cookies are chewy, rich, and full of old-fashioned comfort. They’re the kind of cookies grandma would bake in big batches… and they disappear just as fast! You’ll love these cookies for their chewy texture, rich flavor, and loaded mix-ins. They’re perfect for sharing, gifting, or keeping all to yourself.

Ingredients:
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1 cup chocolate chips
1/2 cup white chocolate chips (optional)
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs and vanilla, mixing until well combined.

In another bowl, whisk flour, baking soda, and salt.

Gradually add dry ingredients to the wet mixture.

Stir in oats, chocolate chips, nuts, and coconut until evenly combined.

Scoop dough onto baking sheet (about 2 tablespoons per cookie).

Bake for 10–12 minutes, until edges are golden and centers are slightly soft.

Let cool on the pan for a few minutes before transferring.

Tips for Perfect Cookies

• Don’t overbake—centers should stay soft for that chewy texture.
• Chill the dough for 30 minutes if you want thicker cookies.
• Add a sprinkle of sea salt on top for a gourmet touch.

Sesame And Miso Cookies

Sesame & Miso Cookies

Miso paste is so good in bakes, especially when white chocolate and tahini are in the mix.

Ingredients:
1 cup unsalted butter, softened
7/8 cup light muscovado sugar
1/3 cup caster sugar
2 tablespoons Tahini
2 tablespoons white miso paste
1 medium egg
1 medium egg whites
2 1/2 cups plain flour
1 tsp baking soda
½ tsp fine sea salt
¼ tsp ground cinnamon
1 1/8 cup white chocolate, roughly chopped
1/2 cup sesame seeds
Sea salt flakes, for sprinkling

Directions:

In a large bowl, use an electric hand mixer to beat together the butter and both sugars for 2-3 minutes until light (or use a stand mixer). Add the tahini, miso, whole egg and egg white and mix again until smooth. Sift in the flour, bicarbonate of soda, salt and cinnamon; mix again until just combined. Stir in the chocolate until combined. Cover the bowl and chill the dough for at least 2 hours but preferably overnight.

When ready to bake, preheat the oven to 375*F, and line 2 large baking sheets with baking parchment.  Scoop and roll the chilled cookie dough into even-sized balls, each weighing 2 ounces (Golf ball size.  Place the sesame seeds onto a tray or into a large shallow bowl and roll each in the seeds to coat.

Place 5-6 dough balls on each lined baking sheet, leaving plenty of space for them to spread during cooking. Slightly flatten each with your fingers, sprinkle with a pinch of sea salt flakes and bake for 16-18 minutes until golden.

Sharply tap the underside of the baking sheets on the work surface to slightly deflate the cookies. Allow to cool for 5 minutes on the sheets, then transfer to a cooling rack. Repeat with the remaining dough.

Cook’s tip:
To give the cookies neat edges, one at a time, upturn a glass or ramekin over the top of them. With a circular motion, swirl the hot/warm cookies against the inside edge of the glass or ramekin.

Hot Fudge Rye Pudding.Cake

                               Hot Fudge Rye Pudding Cake                                                                                        For this magical cake, the sauce is poured over the batter before baking. In the oven, they switch places, creating moist chocolate cake floating in rich chocolate sauce. The maltiness of rye flour works well with chocolate, while the whisky brings its caramel sweetness.  Serves 8 to 10.

Ingredients:

Sauce
1 1/2 cups (375 mL) packed light brown sugar
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) fine sea salt
1 cup (250 mL) water
1/2 cup (125 mL) heavy cream
1/4 cup (60 mL) unsalted butter, diced
1/3 cup (80 mL) rye whisky

Cake
1 1/4 cups (310 mL) medium rye flour (see TIP) 
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) fine sea salt
1 cup (250 mL) 2% milk
1 tsp (5 mL) pure vanilla extract
1/4 cup (60 mL) rye whisky
1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan
3/4 cup (175 mL) sugar
2 large eggs, at room temperature                                         1 teaspoon (5ml) fine sea salt                                                         1 cup (250 mL) 2% milk                                                     1 tsp (5 mL) pure vanilla extract                                                   1/4 cup (60 mL) rye whisky                                                     1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan                                                                           3/4 cup (175 mL) sugar                                                         2 large eggs, at room temperature

Ice cream of choice to serve

Directions:

Preheat oven to 325°F (163°C). Butter a metal 8-inch (20-cm) square baking dish.

For the sauce, combine sugar, cocoa and salt together in a medium-size pot. Whisk in water then heavy cream until smooth. Add butter and bring to a gentle boil over medium heat. Reduce to medium-low and simmer for 5 minutes, whisking often. Remove from heat and whisk in whisky. Set aside.

For the cake, whisk flour, cocoa, baking powder, baking soda and salt in a medium-size bowl until combined. Set aside. In another bowl, mix milk, vanilla and whisky. Set aside.

 In a stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 3 minutes; stop and scrape down sides of bowl at least once. Reduce speed to low and add eggs one at a time. Gradually add half the flour mixture then slowly add half the milk mixture until just combined. Stop and scrape down bowl. Repeat with remaining flour and milk mixtures.

Pour batter into prepared baking dish. Place baking dish on a parchment-lined baking sheet. Carefully pour sauce over a large spoon over cake batter to help distribute it evenly.

Bake on middle rack until cake looks dry on top and bounces back to touch with sauce bubbling around edges, 35 to 40 minutes. Carefully remove from oven.

Cool for 15 to 20 minutes before serving. Plate cake slice first then spoon sauce generously overtop. Serve with ice cream or Whisky Whipped Cream (recipe follows).  Serves 8 to 10

Olive Oil Cake With Candied Fennel

  

Olive Oil Cake With Candied Fennel

Fennel is the bulb vegetable with a very subtle licorice flavor.
Shannon Swindle is executive pastry chef of Italian restaurants Funke in Beverly Hills and Felix in Venice, and he’s probably got a recipe or a hundred in his back pocket when it comes to simple yet impressive desserts. This olive oil cake is one of them: lush, comforting and not too sweet. He’s tweaked the recipe over the years to come up with just the right amount of olive oil and crème fraîche (or sour cream) for the type of cake you can have with your coffee for breakfast or serve to guests for a special occasion. He bakes his cake in a large 10-inch cake pan that’s 3 inches high. You also could use 8- by 2-inch pans; just mind the baking time. Start checking it for doneness (the top will be firm) at 40 minutes. 

You can add whatever fruit is in season as garnish. In the fall he likes to make candied fennel. This recipe makes more candied fennel than you’ll need for the cake, 
but it keeps well. (The candied fennel recipe is also easily halved.)

Ingredients:
2 cups extra-virgin olive oil
500 grams (2 ½ cups) granulated sugar
2 teaspoons fine sea salt
3 lemons, zested
10 grams (1 ¾ teaspoons) baking soda
3 grams (¾ teaspoon) baking powder
5 eggs
400 grams (2 ¾ cups) all-purpose flour
500 grams (2 cups) crème fraîche or sour cream
Candied Fennel
3 fennel bulbs
2 cups water
400 grams (2 cups) granulated sugar
¼ teaspoon fine sea salt
1 ½ tablespoons lemon juice
½ teaspoon sambuca (optional)

Directions:
Heat the oven to 325 degrees. Spray a 10- by 3-inch cake pan with cooking spray and line the bottom with a circle of parchment paper. Set aside.

In a large bowl, whisk together the olive oil, sugar, salt, lemon zest, baking soda and baking powder. Add the eggs one at a time, whisking well after each addition. Mix in the flour until incorporated. Add the crème fraiche (or sour cream) and mix until just combined.

Pour the batter into the prepared cake pan. Bake in a conventional oven, or in a convection oven on low fan, until firm on top, about 1 hour 40 minutes. Cool completely before unmolding and slicing. Store wrapped well at room temperature for several days.

While the cake is baking, make the candied fennel. Remove any fennel tops and fronds and reserve for garnish or another use. Wash the bulbs well and peel off any discolored parts. Cut the bulbs in half and slice lengthwise about 1/16 of an inch thick on a mandolin.

Put the sliced fennel, water, sugar and salt in a heavy bottomed saucepan. Stir well and simmer gently over low heat until translucent, 30 to 45 minutes. 

Skim any foam that forms on the surface. Remove from the heat and add lemon juice and sambuca, if using. Cool to room temperature. Use immediately or store covered in the refrigerator for up to 2 weeks.

Almond Streusel Cake

Almond Streusel Cake 

Transform a plain cake into an irresistible delight with a crumbly streusel topping. Makes 16 servings. 

Ingredients:
Streusel:
1 cup firmly packed brown sugar
1 cup sliced almonds
1/4 cup flour
3 tablespoons butter, melted
1 teaspoon orange zest
Cake:
1/2 cup butter
1/2 cup sugar
3 large eggs
1 teaspoon orange zest
1/2 teaspoon vanilla extract
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
 2/3 cup orange juice
Glaze
1/2 cup confectioners sugar
2 1/2 teaspoons orange juice

Directions:

Preheat oven 350*F.  Grease a 9 or 10 inch tube pan.

To prepare the streusel,  in a medium bowl, mix together brown sugar, nuts, and flour.  Stir in the butter and zest.

To prepare the cake, in a large mixer bowl, set the mixer on medium speed, beat together stage ands butter until fluffy.  Add eggs 1 at a time beating well after each addition.  Beat in zest and vanilla.

In a large bowl, mix together the flour, baking powder and baking soda.  

Reduce mixer speed to low.  Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour.

Spoon half of the batter into prepared pan.  Sprinkle with  half of the streusel mixture.  Top with the remaining batter and streusel.

Bake until a toothpick inserted in center comes out clean 30 to 35 minutes.  Transfer pan to a wire rack to cool completely

To prepare the glaze, in a cup stir together the confectioners sugar and orange juice until smooth.

Turn the cake out on a serving plate, placing it right side out.  Drizzle with the glaze.

Note:  For a different streusel mixture, substitute chopped walnuts for the almonds.

Gluten-Free Holiday-Spiced Carrot Cakelets With Eggnog Frosting

Gluten-Free Holiday-Spiced 

Carrot Cakelets with Eggnog Frosting

These moist, gluten-free mini carrot cakes get all the holiday feels from fragrant baking spices and a cream cheese frosting flavoured with rum and nutmeg. Don’t be tempted to skip the little bit of coconut flour, as it’s vital for getting the right texture. (You can buy just a little bit at most bulk food stores.)
Ingredients:

Cakelets
1 1/2 cups (375 mL) superfine blanched almond flour
1 tbsp (15 mL) coconut flour
1 tsp (5 mL) fine sea salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) freshly ground nutmeg
1/8 tsp (0.5 mL) ground cloves
1 cup (250 mL) finely shredded carrots
3/4 cup (175 mL) packed dark brown sugar
2 eggs
1/4 cup (60 mL) canola oil
1/3 cup (80 mL) chopped walnuts, toasted
1/4 cup (60 mL) shredded unsweetened coconut
Frosting
1/2 cup (125 mL) Philadelphia-style cream cheese, at room
   temperature
1/4 cup (60 mL) unsalted butter, at room temperature
3 1/2 cups (875 mL) icing sugar
1 tbsp (15 mL) dark rum or heavy cream
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
Pinch fine sea salt

Directions: 

For the cakelets, preheat oven to 350°F (177°C).  Heavily grease a  

12-cup muffin tin (or fill with parchment paper
liners). You can add a circle of parchment to the base of each well
as extra insurance, if you’re so inclined.

Combine almond flour, coconut flour, salt, baking powder and
soda, ginger, cinnamon, nutmeg and cloves in a bowl and stir until
uniform. Set aside.

Place carrots on a paper towel–lined plate and top with another
paper towel, pressing down to absorb any extra moisture.

Combine brown sugar and eggs in a medium mixing bowl and
beat on high with an electric mixer until pale and thick, about
4 minutes. Working one at a time, add dry mixture, canola oil, carrots,
walnuts and coconut, gently folding to incorporate.

Divide batter between prepared wells. Bake until tops are nicely b
rowned and feel slightly springy when touched, 18 to 20 minutes. 

Cool for 5 minutes then run point of a thin knife around edges of each well and ease them out. Put cakelets top down on a wire rack to cool
completely.

For the frosting, combine cream cheese and butter in large mixing
bowl and beat with an electric mixer until completely smooth. Add
icing sugar and beat until combined. Add rum or cream, nutmeg and
salt. Beat until fully incorporated. Pipe or spread icing onto cooled
cakes and dust with a little fresh nutmeg.

Apple Bundt Cake

Apple Bundt Cake

Apple Bundt Cake is a made-from-scratch cake filled with tart apples and topped with a buttery caramel glaze.
Ingredients
Cake
2 cups (400 g) granulated sugar

1½ cups (327 g) vegetable oil
2 teaspoons vanilla extract
3 large eggs, room temperature
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 medium Granny Smith apples, peeled, cored, and diced

Caramel Glaze
½ cup (1 stick / 113 g) unsalted butter
2 teaspoons heavy cream, room temperature
½ cup light brown sugar, packed
1 teaspoon vanilla extract

Directions:
Cake
Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray. Set aside.

In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet ingredients and blend until just combined.

Gently fold in the diced apples by hand until just combined.
Pour the cake batter into the prepared bundt pan.

Bake for 55-70 minutes or until an inserted toothpick comes out clean.

Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. While the cake is cooling, prepare the caramel glaze.

Caramel Glaze

In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring occasionally until the sugar is dissolved.

Remove the pan from heat, and add vanilla. Stir to combine.

Allow the caramel glaze to sit for 5-10 minutes to thicken.

Drizzle over the warm cake and serve.

Tiramisu Pancakes

                                                         

  Tiramisu Pancakes

The notable makings of tiramisu come together here to create these delightfully pillowy and decadent flapjacks. Kids can skip the coffee syrup and opt for regular instead.

Ingredients:

Cocoa Mascarpone Pancakes
1/4 cup (60 mL) unsalted butter
2 1/2 cups (625 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
2 tbsp (30 mL) sifted cocoa powder
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) kosher salt
2 eggs
1 cup (250 mL) mascarpone cheese
1 1/2 cups (375 mL) buttermilk
2 tsp (10 mL) vanilla
1 tbsp (15 mL) unsalted butter, for cooking pancakes
Coffee-infused Syrup
3/4 cup (175 mL) maple syrup
1 tbsp (15 mL) coffee beans or 1/2 tsp (2 mL) instant coffee granules
Mascarpone Topping
1/2 cup (125 mL) mascarpone cheese
1/2 cup (125 mL) whipping cream
3 tbsp (45 mL) granulated sugar
Cocoa powder for garnish

Directions:
For pancakes, melt 1/4 cup (60 mL) butter and set aside to cool.

Prepare infused syrup by combining syrup and coffee in small pot set over medium heat. Remove from heat once simmering lightly. Let cool 5 minutes. Fine-strain to remove coffee. If making ahead, infused maple syrup will keep well, covered and refrigerated, for up to 2 weeks.

Meanwhile, prepare mascarpone topping by whisking mascarpone with whipping cream and sugar until stiff peaks form. Refrigerate until ready to use. Will keep well in a sealed container in the fridge for up to 2 days.

Make the pancake batter by whisking flour with sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk eggs with mascarpone cheese in a medium-size bowl. Whisk in buttermilk, cooled butter and vanilla. Scrape buttermilk mixture into flour mixture. Whisk until batter is just combined. It will be lumpy.

Heat a large nonstick frying pan over medium. Add a little butter. When bubbling, pour 1/3 cup (80 mL) batter into pan. If the pan is big enough, add more batter for more pancakes. Cook until bubbles form on top of each pancake and edges begin to brown, 2 to 4 minutes. 

Using a wide spatula, flip and continue cooking until bottoms of pancakes are lightly golden, 2 to 3 minutes. (Don’t press pancakes while cooking or they will become tough.) Transfer to a plate. Repeat with remaining batter and butter as needed. 

Serve each cooked pancake stack topped with a spoonful of mascarpone topping. Sift cocoa overtop and drizzle with coffee-infused maple syrup.

Makes 12 pancakes for 4 to 6 servings

Smoky Cheddar & Tomato Cornbread

                                           

               Smoky Cheddar & Tomato Cornbread

This rich, moist cornbread is the perfect side for BBQ ribs or brisket and slaw. You can use one large tomato or use a variety of heirlooms, 

a slice or two from each. Their size doesn’t matter as much as the combined weight. If you prefer to be outside (and who doesn’t!), cornbread can be baked over indirect heat on the grill with the lid closed. Simply maintain the temp as indicated for the oven method

and rotate your pan every 15 minutes.
Ingredients:
1 1/2 cups (375 mL) medium-grind cornmeal
1 1/2 cups (375 mL) all-purpose flour
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 tsp (5 mL) smoked paprika
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
2 tsp (10 mL) sugar
5 green onions
5 oz (140 g) coarsely grated smoked cheddar
2 eggs
1 cup (250 mL) sour cream or crème fraîche
3/4 cup (175 mL) milk or water
12 tbsp (180 mL, 1 1/2 sticks) unsalted butter, melted
1 1/4 lbs (565 g) heirloom tomatoes, sliced a scant 1/2-inch (1-cm) thick
Flaky sea salt to serve
Directions:
Preheat oven to 400°F (204°C). Butter a 10-inch (25-cm) cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, salt, pepper, paprika, baking powder, baking soda and sugar. Thinly slice white and light green parts of green onion. Add to dry ingredients along with cheddar and stir to combine. Reserve green onion tails.

In a second bowl, whisk together eggs, sour cream, milk and butter.

Pour over dry ingredients and stir until just combined. Scrape into prepared skillet and level. Top with overlapping slices of tomato leaving a 1-inch (2.5-cm) border all around.

Bake on centre rack for 45 to 50 minutes or until a toothpick inserted in centre comes out clean. Let stand 20 minutes.

Sprinkle top of cornbread with flaky salt and reserved green onion tails, thinly sliced. Cut into squares to serve.   Serves 6 to 8

Belgian Waffles With Glazed Bananas

    

Belgian Waffles With Glazed Bananas

 This recipe from 2005 Gourmet Magazine brings together the charms of Belgian waffles—a remarkably crisp exterior and a light, fluffy interior—with the slight tang of buttermilk waffles. But perhaps the most important part is the topping: sliced bananas quickly sautéed in butter until golden, and mixed with a touch of maple syrup. 

The luscious topping really works as a contrast to the crispy waffles, so you’ll want to follow the Epicurious guide, keeping an eye on the steam coming out of your waffle maker. Do not open your waffle maker until there is absolutely no steam left rising. And give the machine a moment between batches to return to the proper temperature—a cooled waffle iron will give you floppy waffles. 

Feel free to double the batch so you can fill your freezer with toaster-friendly waffle breakfasts.
Ingredients
For waffles
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 cups well-shaken buttermilk
¾ stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
2 large eggs
Vegetable oil for waffle iron
For Topping
2 tablespoons unsalted butter
2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
1¼ cups pure maple syrup
Accompaniment: sour cream or whipped cream
Special Equipment
a waffle iron (preferably Belgian-style)

Directions:
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded ½ cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.

Topping:
While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.

Spoon bananas over waffles, then drizzle with warm syrup before serving.

Molasses Cookies With Hazelnuts

Molasses Cookies with Hazelnuts

Nothing goes better with soft delicious molasses cookies than a tall glass of cold milk.
Ingredients

Cookies: 
1/2 cup molasses 
1/2 cup honey 
3/4 cup brown sugar 
1 large egg 
1 T (15 g) lemon juice 
1 tsp (3 g) lemon zest 
2¾ C (340 g) flour, plus flour for dusting 
½ tsp (2 g) baking soda 
1 tsp (2½ g) each ground cinnamon, cloves, allspice + nutmeg 
⅓ C (80 g) candied citron, diced *optional
⅓ C (40 g) hazelnuts, chopped

Icing
1 c. sugar
1/4 cup water or milk
1/2 tsp vanilla extract
1/2 cup confectioners sugar.

Garnish

Spiced almonds

Candied citron or ginger

Melted chocolate

Directions:

In a medium saucepan, bring honey and molasses to a boil. Remove from heat and cool; stir in brown sugar, egg, lemon juice and zest. 

In a large bowl, combine flour, baking soda and all spices, and stir in molasses mix, citron and hazelnuts. Cover; chill overnight.

Preheat oven to 350°F (167°C). Line baking sheets with parchment paper. 

On a floured, hard surface roll out a small amount of chilled dough to ¼-inch (6-mm) thick. If dough is sticky, use more flour. Cut dough in 2-inch (5-cm) rounds; transfer to prepared baking sheets. Bake 10-12 minutes. 

Meanwhile, make icing by heating sugar and liquids in a small saucepan (do not boil). Remove from heat; stir in confectioners’ sugar. If icing crystallizes, reheat and add water or milk.

Transfer cookies to rack and while still hot, brush with icing and decorate with almonds, citron or ginger; or, let cool completely and drizzle with melted chocolate. Store in sealed container.

• Prep time: 15 minutes.
 
• Cook time: 10-12 minutes.
 
• Makes 12 servings. 

•   

Pistachio Bread

Pistachio Bread Recipe

This tender crumb Pistachio Bread Recipe is sweet and moist.  It only takes a few minutes to mix up.  You'll love how easy it is to make..

Ingredients:

1 cup granulated sugar
⅓ cup vegetable oil
¾ cup milk, I use 2%
¼ cup full fat sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 box (3.4 ounce) Instant Pistachio pudding mix
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup chopped pistachios, divided
For the Icing:

1 cup powdered sugar
½ teaspoon almond extract
2 Tablespoons milk, I use 2%                                        

Directions:                                                                                                                                                               

Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with baking spray. I like to line the bottom with a strip of parchment paper (bringing it up the sides (the short sides) so it creates a sling to lift out of the pan once baked. Set pan aside.

In a large mixing bowl combine the sugar, oil, milk, sour cream, eggs, vanilla, and almond extract. Mix until blended.

Add the flour, pistachio pudding mix, baking powder, baking soda, and salt to the wet ingredients. Mix until fully incorporated.

Pour batter into prepared loaf pan. Sprinkle the top with half of the chopped pistachios. Bake in preheated oven for one hour.

Remove from oven and allow to cool in pan for 15 minutes. Remove using the parchment paper and cool completely on a wire rack.

For the icing, in a small bowl whisk the powdered sugar, almond extract, and milk until smooth. Spread over the cooled loaf of bread and sprinkle with the remaining chopped pistachios. Allow to set, about 15 minutes.

Chocoflan

            Chocoflan

This rich Mexican dessert features layers of a dense chocolate cake and a creamy vanilla flan. It’s known as the “impossible cake” because the cake and flan batters are poured into the pan in one order, and then switch positions while baking in the oven. It’s typically baked in a bundt pan, but I prefer the look when baked in a loaf pan. You can find Mexican vanilla at many online food shops including Well.ca and Gourmet Trading Co. (gourmettrading.com) Serves 8 to 10

Ingredients:

Caramel
2/3 cup (150 mL) granulated sugar
1/4 cup (60 mL) water

Cake
2/3 cup (150 mL) hot brewed coffee
2/3 cup (150 mL) cocoa powder
1/4 cup (60 mL) semi-sweet chocolate chips
1/3 cup (80 mL) avocado or canola oil
1/2 cup (125 mL) full-fat sour cream
2 eggs
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt

Flan
1/2 cup (125 mL) Philly-style cream cheese, at room temperature
1 can (300 mL) sweetened condensed milk
3/4 cup (175 mL) evaporated milk
2 eggs
1 egg yolk
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt.

Directions:

Preheat oven to 350°F (177°C). Grease sides of a 5 × 9-inch (12 × 23 cm, 1.9-L) loaf pan. Cut a piece of parchment paper to fit over top of pan. Grease one side of parchment and set aside.

For the caramel, heat sugar and water in a small saucepan over high. Stir until the sugar is dissolved. Continue to boil, watching closely, until mixture turns deep amber, about 5 minutes. Carefully pour into bottom of prepared pan. Set aside to cool and harden, at least 10 minutes.

For the cake, whisk hot coffee, cocoa powder and chocolate chips in a mixing bowl until smooth. Vigorously whisk in oil, sour cream, eggs, vanilla and sugar.

In a separate bowl, sift flour, baking powder and soda. Stir in salt. 

Stir dry mix into wet mix until batter is clump-free. Pour batter over caramel in an even layer.

For the flan, blend cream cheese and sweetened condensed milk in a blender until smooth. Add evaporated milk, eggs, yolk, vanilla and salt. Blend until evenly combined. Pass through a fine sieve into a bowl, then pour over chocolate batter, working from one side to other to form an even layer. (The flan batter will sink into cake batter.) Leave a 1-inch (2.5-cm) space below the top edge of the loaf pan to allow for rising. Depending on the capacity of your loaf pan, you may have a few tablespoons of flan batter left over. Discard.

Boil about 4 cups (1 L) water. Place loaf pan in baking pan large enough to hold it. Pour enough boiling water into baking pan to come about 1-inch (2.5-cm) up sides of loaf pan. Drape reserved piece of greased parchment over loaf pan, greased side down. Cover whole baking pan tightly with foil.

Bake on middle rack until a skewer inserted in center of chocolate cake comes out clean, about 85 minutes.

Remove from oven. Carefully remove foil and parchment then transfer loaf pan to a cooling rack. Cool then cover and refrigerate at least 3 hours, preferably overnight.

To serve, run a paring knife along the edges of the pan to loosen cake. Swiftly flip the loaf onto a rimmed plate. Slice and serve.

Best Black Bean Soup Revisited

Best Black Bean Soup

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a chemical reaction preventing the beans from softening).  If so add the wine later with the stock.

Ingredients:

Yield: 4 to 6 servings

1 pound dried black beans (not soaked)

1 yellow onion, peeled, trimmed and quartered

5 garlic cloves, smashed and peeled

1 chipotle chile in adobo plus 1 tablespoon adobo sauce

2 teaspoons ground cumin

2 dried bay leaves and/or 1 teaspoon dried oregano

¼ teaspoon baking soda (optional)

Kosher salt (Diamond Crystal)

1 teaspoon apple cider vinegar

Any combination of Greek yogurt, corn chips, pickles red onion, cilantro, lime wedges, poached egg for topping.

Directions:  

In a 5 to 8 quart slow cooker, combine beans, onion, garlic, chipotle chili and adobe sauce, cumin, bay leaves and or oregano, and baking soda.  

Cook on low until beans are tender, 8 to 10 hours.   Taste more than one bean to make sure they and tender.  The bean should flatten easily when pinched between two fingers.

Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.)  Blend until smooth.  Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

TIP

Beans should reach a simmer and cook until tender to be safe to eat. If your slow cooker does not reach a simmer on the low setting, increase the heat level to high, and ensure the beans cook at a simmer for at least 15 minutes at come point in the preparation.   NY Times recipe.