Orange Chiffon Cake

• 2 1/4 cups soft-wheat cake flour or 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 T Baking powder
• 1 tsp salt
• 1/2 cup canola oil
• 6 eggs, whole, separated, plus 2 whites
• 2 T finely grated orange zest
• 1/2 cup orange juice
• 1/2 tsp cream of tartar

Preheat oven to 325. Have ready an ungreased 10″ tube pan. Sift together the flour, sugar, baking powder, salt, onto a piece of parchment or onto a plate.  In large blow, whisk together the oil, the 6 egg yolks, the orange zest and juice and 1/4 cup water until well blended. Using rubber spatula, gently fold the dry ingredients into the wet ingredients until the batter is smooth.

In a bowl, using electric mixer on medium-high, beat 8 egg whites and cream of tartar until soft peaks form.  Using rubber spatula, fold gently, 1/2 of the whites into the batter until almost blended, then gently fold in the remaining whites just until combined. Pour the batter evenly into the pan.

Bake untila  toothpick inserted near center comes out clean, 50-60 minutes. Invert pan onto a wire rack, let cool completely about 1 hour.  Then run a thin-bladed knife around the edge of the pan and the center tube, invert onto a serving plate.

Lemon Poppyseed shortbread

• 1/2 cup, plus 3 T Butter
• 1/2 cup powdered sugar
• 2 tsp finely grated lemon zest
• 1 1/2 cups plus 2 T flour
• 2 T poppyseeds
• 1 pinch salt

Preheat oven to 325. Have ready a 9inch cake or pie pan

In large bowl, using electric mixer on medium speed, beat together the butter, sugar, lemon zest until creamy. Add the flour, poppyseeds, salt and beat on low until the dough comes together and is smooth.

Press the dough evenly into the pan. Lightly prick the surface all over with fork. Using a sharp knife, make shallow cuts halfway through the dough to mark 12 equal wedges.  Bake until firm and barely golden brown around the edges, 45-50minutes. Let cool completely in the pan on a wire rack. Carefully invert the shortbread onto a plate then invert again onto a cutting board. Cut into wedges, using the marks to guide you, and serve.

**You can prepare the shortbread dough in advance, shape it into a log 2″ in diameter, wrap tightly in plastic wrap and store in the refrigerator for up to 2 days or in the freezer for up to 2 months.  When ready to bake, thaw the dough overnight in the refrigerator, cut the log into slices 1/4 inch thick and bake at 350 until garely golden brown, about 10 minutes.

Apple crumble

• 2 lbs tart apples
• 1 T lemon juice
• 2 T granulated sugar
• 3/4 cup old-fashioned rolled oats
• 1/2 cup light brown sugar
• 1/3 cup flour
• 1 tsp ground cinnamon
• 1 pinch salt
• 1/2 cup walnuts (chopped, optional)
• 6 T unsalted butter, melted

Preheat oven to 375.  Butter a 10 inch pie dish or 9 inch spare baking dish.  Peel and core apples, slice them into a bowl, then add lemon juice and granulated sugar. Toss to coat. Place apples int he prepared dish and pat them so they are level.

In a bowl, stir together the oats, brown sugar, flour, cinnamon, salt, walnuts. Drizzle melted butter over the oat mixture and toss with fork until evenly moistened.  Cover the apples evenly with topping.

Bake until apples are tender when pierced with knife and topping is browned, 35-45 minutes.  Let cool slightly in the pan on a wire rack. Spoon the crumble into bowls, top with dollop of whipped cream or ice cream.