Lemon Poundcake

Stole this from my college roomie's blog. She is a ninja with the baked-good.

Cake
16 Tbs (8 oz) unsalted butter, plus 1 tbs, softened, for pan
1 ½ c (6 oz) cake flour, plus 1 tbs for pan
1 tsp baking powder
½ tsp salt
1 ¼ c (8 ¾ oz) sugar
2 tbs zest plus 2 tsp juice from 2 lemons
4 eggs
1 ½ tsp vanilla extract

Glaze
½ c (3 ½ oz) sugar
¼ c fresh lemon juice

Preheat oven to 350F.

Spray 9x5” loaf pan with Pam with Flour.

In medium bowl, whisk together flour, baking powder, and salt.

Melt butter

In food processor, process sugar and zest until combined. Add lemon juice, eggs, and vanilla; process until combined. With machine running, add melted butter through feed tube in steady stream. Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.

Pour batter into prepared pan and bake 15 minutes.

Reduce oven temperature to 325F and bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes.

Combine lemon juice and sugar in small saucepan, bring to boil stirring occasionally, simmer until thickened slightly, about 2 minutes.

Cool in pan for 10 minutes, then turn onto wire rack, poke all over with skewer, then brush on glaze

Grandma Bea's Nut Bread

One of the Christmas traditions on my mom's side of the family was the making of the nutbreads.  I don't know how many batches she makes in any given year, but she usually wraps them up and hands them out as gifts.  This year, I decided it was time for me to partake in this tradition.

I THINK this recipe was written, or at least adapted by my Grandmother.  It's not trivial, but it makes 8 loaves, so the work goes a long way.  One could serve these with dinner, as a dessert option, or for breakfast.  YUM.

Ingredients

Bread

6 EGG YOLKS (SAVE EGG WHITES FOR NUT FILLING)

1 WHOLE EGG

1 CUP (2 STICKS) MELTED UNSALTED  BUTTER

1 TABLESPOON MELTED SHORTENING

8 OZ. SOUR CREAM

3 PKG. DRY YEAST

1 CUP WARM MILK

1 CUP SUGAR

1 TEASPOON BAKING POWDER

6 TO 8 CUPS FLOUR

0.5 tsp salt

Filling

2 LB. GROUND WALNUTS

6 EGG WHITES

1/4 CUP HONEY

1 CUP SUGAR

1 CUP (2 STICKS) MELTED BUTTER

2 TEASPOON VANILLA

2 TEASPOON CINNAMON

0.25 teaspoon salt

Instructions

1.  Soften the yeast in the cup of warm milk.  Mix in cup of sugar

2.  Wisk together flour, baking powder, and salt

3.  Beat eggs

4.  Mix sour cream, melted butter, and shortening into eggs

5.  Mix yeast mixture into egg mixture

6.  Slowly encorporate dry ingredients into wet ingredients

7.  Allow dough to rise until doubled for about 1 hour

8.  Preheat oven to 350

9.  Grind nuts in food processor

10.  Mix filling ingredients in order listed

11.  Punch down dough

12.  divide dough into 8 portions

13.  Roll out each portion dough into 10 in. x 10 in. square

14.  Spread one eight filling over portion of dough

15.  Roll up like a jelly rolld

16.  Place rolls close together (not touching) on a greased baking sheet

17.  Poke holes in top of rolls with fork

18.  Bake 30 minutes at 350

Bailey's Chocolate Cheesecake

Source: My friend Betsy....don't know where she got it

My former coworker, Betsy is wonderful in many many ways. I think of her as wise in most of the ways of life and I forsee in my future that I will be emailing her with all child-care related questions. She is also a very good baker and would make all of the birthday cakes. This made frequent appearances as it was often requested. It is an incredibly rich, delicious cheesecake. It will spoil you and you will never be able to eat restaurant cheesecake again.

Ingredients
Crust
1-2 C chocolate crumbs
1/4 C melted butter
1/2 t cinnamon
Mix and press into 9-10 inch springform pan

Filling
3 - 8oz packages of cream cheese softened
1 C sugar
1 - 8oz of sour cream
8 oz semisweet choc chips melted
3 eggs
1/3-1/2 C Baileys Irish Cream
2 t vanilla

Instructions
Cream the cream cheese and sugar and then add eggs. Beat well then
add sour cream, choc chips, Bailey's and vanilla. Pour over crust.

Bake 325 for 50-60 minutes

Super Easy Peach-Blueberry "Cobbler"

Source: Betsy

Tomorrow marks the start of July, which is the beginning of blueberry season here in the south. To celebrate, I'm posting one of my favorite blueberry recipes. It is not your traditional fruit topped with biscuit topping cobbler. It is a little more cake-like, but not all that sugary sweet. Best of all, this recipe could not be easier. Serve with vanilla ice cream.

Ingredients
1 1/2 C self rising flour
1 1/2 C sugar
1/1/2 C milk
1 stick butter melted
add in some cinnamon and nutmeg
A bunch of sliced peaches (maybe 4-6 cups)
A bunch of blueberries (one or two pints)

Instructions
mix it up and dump the fruit on top. Bake 350 ~ 1 hour.

Strawberry Almond Pie

I love fruit and am a fruit purist. I love it in its natural form without any adornment. My husband grew up in Mexico City, where they have the most amazing fruit. His family was thoroughly amused that I pretty much parked myself next to their fruit bowl and shoveled in Ataulfo mangos, little bite sized plums, and miniature bananas by the dozen.

So because of my love of fruit, I have a love-hate relationship with fruit pies. I really hate overly sweet pies that are more goo than fruit. I started making this pie during strawberry picking season after my roommate and I went strawberry picking and I could not possibly eat the strawberries before they went mushy. And I am just not a fan of frozen strawberries or strawberry jam.

This recipe is great. The "goo" is made from crushed strawberries, so it honors the fruit. The almond extract also adds a nice bit of richness. I usually cut back on the sugar in the recipe as I like my desserts not overly sweet.

And for you chocolate dessert purists out there (ehem, KRISTA) who do not believe that fruit is dessert, this pie makes an excellent breakfast.

Source: Allrecipes.com
Ingredients

1 1/2 cups crushed pecan

shortbread cookies

1/4 cup blanched slivered

almonds

1/3 cup butter, melted

6 cups fresh strawberries,

hulled

1 cup white sugar

3 tablespoons cornstarch

1/3 cup water

1/4 teaspoon salt

1/2 teaspoon almond extract

Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
3. Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
4. Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.

Mascarpone Cheesecake

My coworkers have been begging me to make them cheesecake for a while. I finally caved as a bribe to get myself out of a meeting. I picked this recipe from Epicurious.com, and it was a fantastic recipe.

Notes: Make sure all ingredients are at room temp for smooth filling.
Next time I make this, I will probably go with a traditional graham cracker crust.
Grease sides of spring form well to prevent the top from cracking.
Bake in a water bath for 30 minutes, turn oven off and let the cheesecake cook in oven 2-4 hours before putting in fridge.
I did not make the sour cream topping, and it didn't need it.

Ingredients

For crust
70 vanilla wafers (8 1/2 oz), finely ground in a food processor (2 1/3 cups)
1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled

For filling
20 oz cream cheese (2 1/2 eight-ounce packages), softened
8 oz mascarpone cheese at room temperature (about 1 cup)
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon salt

For topping (again, I didn't make this)
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/8 teaspoon salt

Preparation

Make crust:
Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan.

Stir together cookie crumbs and butter in a bowl.

Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about ‿ inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes.

Cool completely on a rack, about 25 minutes. Leave oven on.

Make filling while crust bakes:
Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.

Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.

Make topping:
Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.

Bake cheesecake until topping is set, about 10 minutes.

Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.

Cooks' notes:
• Cheesecake can be chilled, loosely covered, up to 3 days.

• Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.

Cool completely on a rack, about 25 minutes. Leave oven on.

Make filling while crust bakes:
Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.

Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.

Make topping:
Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.

Bake cheesecake until topping is set, about 10 minutes.

Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.

Carrot Cake

I made this for Bernardo's birthday a couple years back. There is a lot of oil in it, but I don't make cake to be healthy. I found the recipe on epicurious.

Ingredients

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins
Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

Directions
For cake:
Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

The BEST Apple Pie

I originally got this recipe from my college roommate Robin. She is an incredible baker. This is the best apple pie you'll ever eat, and the crust is much easier than a normal pie crust. Serve with vanilla ice cream or fresh whipped cream.

This is from the September '96 issue of Bon Appetit (Apple Pie Hubbub with Cinnamon Streusel Topping)

Crust:
6 oz (1.5 sticks) butter, softened
1.5 oz (6 tbs) powdered sugar
1 tsp vanilla
1/4 tsp salt
7 1/4 oz (1.5 c) flour

Filling:
2 lbs baking apples, peeled, cored, cut into .5" slices
1/4 c sugar
3 tbs butter, melted
1 tsp cinnamon

Topping:
5.5 oz (1 1/4 c) flour
1/2 c light brown sugar
1/2 c chopped walnuts
1 tsp cinnamon
5 oz (1 1/4 sticks) chilled butter, cut into small pieces

For crust: Preheat oven to 350F. Combine first four ingredients in large bowl, beat until fluffy. Add flour, beat just until moist clumps form. Gather dough into ball; flatten into disk. Press dough over bottom and up sides of 9" pie pan. Freeze until firm, about 10 min.

Bake crust 10 min. Using rubber spatula, press up sides of crust if beginning to fall. Bake until crust is pale golden, about 20 min. longer. Cool completely on a rack.

For filling: Toss apples with remaining ingredients. Transfer filling to crust, mounding in center.

For topping: Mix all but butter in medium bowl. Using fingertips, rub in butter until moist clumps form. Sprinkle topping over filling, pressing gently to compact.

Bake until topping is golden and apples are tender, covering crust edges with foil if browning too quickly, about one hour. Cool to room temperature.