Lemon pound cake

Ingredients:

Pound Cake:
1 3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup sour cream or plain yogurt
1 1/2 TBL lemon juice
1 1/2 TBL lemon zest
1 cup sugar plus 2 TBL
1 cup unsalted butter room temp
5 eggs, room temp, beaten

Syrup:
1/4 cup sugar
1/4 cup lemon juice

Glaze:
1/2 cup confectioner's sugar, sifted
1 TBL lemon juice

Directions:
Preheat oven to 325.  Spray a loaf pan with non stick spray.  In a medium bowl, sift together flour, baking powder and salt.  Whisk sour cream and lemon juice together in a small measuring cup.  In the bowl of a stand mixer with the paddle attachment, combine the lemon zest and sugar.  Rub with your fingers to activate the zest, just until fragrant.  Add the butter to the bowl and beat the butter/sugar mixture until fluffy and very light in color, maybe 5 minutes.  In my opinion, proper beating of the butter/sugar is the most important step.  Scrape down the sides of the bowl.  Mix in the eggs in 3 additions, beating well with each addition till the mixture is smooth.  Make sure to scrape down the sides of the bowl as needed.  With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions.   The dry ingredients should be added first and last.  Once all the ingredients have been added, scrape down the bowl and beat for another 30-60 seconds to ensure a nice, fluffy batter.

Transfer the batter to a loaf pan, filling 1/2 - 3/4 to the top.  Smooth the top, then tap the pan to release the air bubbles.

Bake the cake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean.  Transfer the pan to a cooling rack and let rest for 10 minutes.  Turn out the loaf cake onto the rack to start cooling.  While the cake is in the oven, make the syrup.  Combine the sugar and lemon juice in a small saucepan over med high heat.  Stir frequently.  When the sauce starts to bubble, turn the heat down to simmer and simmer for 2 minutes, or until the sugar is completely dissolved.  Set aside.
While the cake is out of the pan and still warm, take a basting brush and brush the syrup over all sides of the cake.  Use all the syrup.  It looks like a lot, but the cake will absorb the syrup.  Let cool completely.

To make the glaze:

Add the confectioner's sugar to a small bowl or measuring cup.  Whisk in the lemon juice to the desired consistency.  Pour over the top, covering completely.  Allow the glaze to set 15 or so minutes before serving.  

This cake keeps well stored in a ziploc bag.  You can also freeze the (unglazed) cake for later use.

***NOTE***  This cake is almost the same as Meyer Lemon cake, but it is not made with Meyer Lemons .  The procedures and tastes are VERY similar!  Both are excellent!!!!!

Pineapple bars

PINEAPPLE BARS

Crust:
1 1/2 cup flour
1/2 cup sugar
pinch of salt
1 1/2 sticks cold butter, cubed (1 stick=1/2 cup)

Filling:
2 eggs
1 cup sugar
1/3 cup flour
1 tsp cornstarch
1 tsp almond extract
1 tsp vanilla extract
1/2 cup sour cream OR greek yogurt
pinch salt
16 oz. crushed pineapple (fresh is best!)

Topping:
1 cup crust topping
1 cup vanilla almond granola cereal (Trader Joe's brand)


Directions:
Preheat oven to 350.  Spray a 9 x 13 glass baking dish with nonstick spray.
Add flour, sugar, salt and cubed butter to a mixing bowl and mix with fingers or forks until combined and crumbly.  Set aside 1 cup of the topping mix in another bowl and combine with the granola.
Take the remaining mixture and firmly press into the baking dish.  Use the palm of your hand to flatten.  Bake 15 min.
While the crust is baking, beat the eggs in a large mixing bowl.  Add the sugar, sour cream, flour, cornstarch, extracts and salt.  Stir well.  Fold in pineapple.
When the crust is done baking, cool for about 5 minutes.  Pour filling over cooled crust.  Sprinkle with granola topping.
Bake 1 hour or until top is lightly browned.
Cool, refrigerate** for about an hour and cut.
Eat and enjoy!
**These will cut much easier if they are cold**

Peach/pineapple cobbler

White peaches!!!

Ingredients:

4 large peaches (about 1 QT) (I used white)

2 cups fresh, chopped pineapple

1/8 cup cornstarch

1/8 cup brown sugar

1/2  tsp cinnamon

1 cup flour

1/8 cup + 1 TBL white sugar

1/2 TBL baking powder

1/2 tsp sea salt

3 TBL cold, unsalted butter, cut into small pieces

1 large egg

1/3 cup cold, heavy cream

1 tsp vanilla 

Directions:

Preheat oven to 350.  Blanch peaches so they are easier to peel.  Just dip them in boiling water for a couple of minutes and cool to touch.  Peel away the skin and slice.  Combine sliced peaches, cornstarch, brown sugar and cinnamon in a medium bowl.  Toss until well combined.  Pour into a 2 QT baking dish, or a 10 inch cast iron skillet.

In another medium bowl, combine flour, 1/8 cup sugar, baking powder and salt.  Cut in butter with 2 forks,  a pastry blender, or just use your fingers like I do!  Whisk egg, cream and vanilla in a small bowl, or a measuring cup.  Add cream mixture to flour and stir with a fork until just combined.  Drop by spoonfuls over the peaches.  Sprinkle with 1 TBL white sugar.  

Bake for 35-45 minutes or until golden brown.  Let cool slightly and serve with vanilla ice cream and/or whipped cream.  (If you have heavy whipping cream left over, whip it with a handful of sugar to make fresh whipped cream!)  YUM!!

Makes 6-8 servings, depending on serving size!

Peach vanilla jam

Ingredients:

8 cups peeled, chopped peaches
2 cups white sugar
1 vanilla bean
1/4 cup lemon juice
1 package freezer jam pectin

This picture is a peach/pineapple mixture simmering.

Directions:
Blanch peaches in a stock pot full of water to make them easier to peel.  I used about 8 large peaches (white flesh) for 8 cups.  Combine all ingredients in a stock pot.  Scrape the inside of a vanilla bean, and put the scrapings in the pot.  Add the bean to the pot as well.  Bring to a boil, turn the heat down and simmer for 1 hour.  Add a packet of freezer jam pectin at the end of the simmer and mix well.  Pull the vanilla beans out of the peaches and discard before you ladle them into jars.  Ladle hot peaches into hot jars, and add lids & bands.  Cool on the counter, then freeze or eat!

Variations:
Add 2 oz. of rum or bourbon before bringing to a boil.
Use 4 cups chopped peaches and 4 cups chopped, fresh pineapple.

Meyer lemon pound cake

This is so light and creamy.  If Meyer lemons are not available, use half regular lemons, half mandarin oranges.  Meyer lemons are in season November-March.  They are a little pricey, but the taste is so worth it!

Ingredients:

1 3/4 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/4 cup plain yogurt OR sour cream

1 1/2 TBL lemon juice AND zest

1 cup sugar plus 2 additional TBL

1 cup unsalted butter, softened

5 eggs, room temp

Lemon Syrup

1/4 cup sugar

1/4 cup lemon juice

Glaze

1/2 cup confectioners sugar

1 TBL lemon juice

Directions:

Preheat oven to 325.  Spray and flour a 9X5 loaf pan.  In a bowl, mix flour, baking powder, and salt.  In a smaller bowl,  whisk the yogurt (or sour cream) and lemon juice.  In a stand mixer bowl, combine zest and sugar.  Stir with a fork or rub between your fingers until the sugar is moist.  With the paddle attachment on, add the butter to the bowl and mix on MEDIUM speed until light and fluffy.  Whip for approx 4 minutes.  Add the sugar and mix well.  Turn the speed to LOW and add the yogurt (or sour cream) mixture.  Slowly add the dry ingredients and mix for about 1 minute.  Pour into prepared pan.  Smooth the top of the batter.  Bake for 55-60 minutes.  While the cake is baking, make the syrup by heating the sugar and lemon juice in a small saucepan over med-med low heat until the sugar dissolves. When the cake is done, allow to cool for 10 minutes.  Transfer to a wire rack that is sitting on a plate, or a cookie sheet to catch the drip.  Brush the lemon syrup over all sides of the cake, especially the top.  When the cake has completely cooled, brush the glaze on.  

Lemon blueberry bars

Talk about easy and G-O-O-D!!

Ingredients:

1 cup butter

2 cups sugar. total

2 1/4 cups flour, total

4 eggs

zest of 3 lemons

juice of 2 lemons 

1 cup blueberries (fresh or frozen)

nonstick spray

Directions:

Preheat oven to 325.  Using a food processor, (or a pastry cutter) blend together:

1 cup cold butter, cut into small pieces

1/2 cup sugar

2 cup flour

Press evenly into the bottom of a baking dish that has been sprayed with nonstick spray.  Bake 20-25 minutes, till just golden brown.

Lemon topping:

Whisk together:

11/2 cup sugar

1/4 cup flour

4 eggs

zest of 3 lemons

juice of 2 lemons

Allow topping to sit for about 10 minutes before whisking together.  Whisk together then pour over baked shortbread.  Sprinkle with 1 cup blueberries.

Bake at 350 for another 20-25 minutes or until slightly browned and the custard appears to be set.  Jiggle the pan a little to tell.  Cool completely.  Cut into squares.  These will not last long!

  

Pretzel bites

Anyone who knows me knows I'm a bread lover.  I'd rather eat bread than dessert.  These pretzel bites are perfect for snacking, appetizers or dessert!  Especially drizzled with salted caramel.  We tried them with honey mustard dip, but the caramel reigns supreme!  Adapted from  Guy's pretzel roll recipe.

Ingredients:

• 1 package Rapid Rise yeast
• 2 3/4 cups all purpose flour, plus extra for dusting
• 1 TB sugar, plus 1 tsp for sprinkling
• 1 tsp sea salt
• Olive oil to coat the bowl
• Cooking spray
• 1/3 cup baking soda

Directions:

Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.

Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes.

Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.

Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute.  Roll out dough to 1/8 inch.  Cut strips about an inch wide, and flatten with rolling pin.  Cut each strip in half and simply roll up like a crescent roll.  Make an X in the top of the roll.  Cover with a damp towel and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.

Stir the baking soda into the boiling water (it will foam up slightly).  Add 5-6 rolls at a time, and poach for 2 minutes. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with sugar and salt. Repeat with the remaining rolls.

Bake the rolls until golden, about 10 minutes.  Brush with butter after baking.  Sprinkle with cinnamon if using salted caramel sauce.  

Salted caramel

Ingredients for salted caramel sauce:

2 cups white sugar
12 TB unsalted butter, room temperature and sliced into chunks
1 cup heavy cream, room temperature
1 TB coarse sea salt

In a heavy bottom 5-6 QT stock pot, heat and whisk sugar on MED heat until it starts to melt.  I kept my heat just a tad below med because I didn't want to burn the sugar.  Whisk, whisk, whisk.   Keep whisking until the sugar is melted and reaches 350 degrees.  Slowly add the butter all at once but be careful it doesn't splatter up out of the pan.  Remove from heat and keep whisking.  It should have a nice, creamy, brown color to it.  Add heavy cream and whisk well.  Remove from stove top and whisk in sea salt.   It should have a beautiful deep brown color to it now and be creamy.  Cool and store in a glass jar or bowl. 

Blackberry turnovers

This is so easy!
Ingredients:

1 sheet puff pastry (I use Trader Joe's)
4 heaping tsp blackberry jam
egg wash
butter (to grease the pan)

Preheat oven to 400.  Butter a baking sheet.  Take one sheet of puff pastry out of the freezer and let it thaw for about ten minutes.  If you use TJ's puff pastry, I took one sheet and cut it into 6 pieces, making individual turnovers for my family members.  Eggwash the edges of pastry and spoon jam into the middle.  Fold over and "seal" the edges.  A little jam may squirt out, that's ok.  Eggwash the top and bake at 400 for 15 minutes.

Salted caramel apple crisp

I've been craving something sweet/salty for a couple of days now.  Since apple crisp has been on my brain as well, I thought I'd try to concoct something that would satisfy both.   This turned out much better than I pictured in my head!  Crave no more!  This is so unbelievably good, especially now when apples are ripe for the picking.  Top this with Cool Whip or ice cream.

Ingredients for Apple Crisp:

4 Granny Smith apples, cored, peeled and sliced
1/4 cup white sugar
2 tsp cinnamon
1/4 cup oats
1/4 cup brown sugar
1/4 cup Trader Joe's baking mix (or flour)
1/4 cup unsalted butter, cut into pieces
4 Trader Joe's honey graham crackers, crushed
juice of 1/2 lemon
1 tsp water


Preheat oven to 350.  Spray an 8 inch baking dish with nonstick spray.  Core, peel and slice apples.  In a mixing bowl, toss apples with white sugar and 1 tsp of the cinnamon.  Pour into baking dish and squeeze  1/2 of a lemon over apples and add 1 tsp water.  In the same mixing bowl, mix oats, brown sugar, baking mix, butter, 1 tsp cinnamon and graham crackers.  Mix with your fingers or a fork until the butter is blended and topping resembles pea sized pieces.  Cover apples with topping.  Bake at 350 for 30 minutes or until apples are tender.  While crisp is baking, make the caramel sauce.  Caramel sauce is crazy easy to make!  You will need a candy thermometer or one that goes to at least 350 degrees.

Ingredients for salted caramel sauce:

2 cups white sugar
12 TB unsalted butter, room temperature and sliced into chunks
1 cup heavy cream, room temperature
1 TB coarse sea salt

In a heavy bottom 5-6 QT stock pot, heat and whisk sugar on MED heat until it starts to melt.  I kept my heat just a tad below med because I didn't want to burn the sugar.  Whisk, whisk, whisk.   Keep whisking until the sugar is melted and reaches 350 degrees.  Slowly add the butter all at once but be careful it doesn't splatter up out of the pan.  Remove from heat and keep whisking.  It should have a nice, creamy, brown color to it.  Add heavy cream and whisk well.  Remove from stove top and whisk in sea salt.   It should have a beautiful deep brown color to it now and be creamy.  Cool and store in a glass jar or bowl.
When the crisp is done, top with caramel sauce, and/or Cool Whip and/or vanilla ice cream.  Y-U-M!  This is my new favorite way to eat apple crisp!

Apple tart

I crave warm food when the weather turns cooler.  You can make these as individual tarts, or as one big one.
Ingredients:
4 granny smith apples, cored peeled and diced ( I use my chopper....love the chopper!)
2 tsp cinnamon
4 TB sugar
4 TB apricot preserves
3 oz (approximately) fresh raspberries
2 sheets puff pastry ( I use Trader Joe's)
2 TB butter
1 egg

Directions:
Preheat oven to 400.  Place puff pastry on a baking sheet that's been lightly buttered.  If you are doing individual tarts, cut pastry into 4 squares.  Let puff pastry sit at room temperature while the apples cook.   In a saucepan, simmer apples, butter, cinnamon, sugar and apricot preserves.  Cook just until apples are tender, about 15 minutes.  Beat one egg in a bowl, and eggwash the edges of the pastry.  Place apples in the center of the puff pastry.  Sprinkle raspberries over apples.  Fold over into a triangle shape and seal the edges with your fingertips.  If you are doing a large pastry, place all apples in center of pastry, add raspberries,  then put another sheet of pastry on top.  Seal the edges with your fingertips.  Eggwash the entire top of the pastry.  With a knife, cut a slit in the top to vent the steam.  Bake for 15 min.  Cool for 10 minutes before cutting or eating.
*Option*  Serve with vanilla ice cream.

eggwashed before baking

Warm and gooey