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.

Dark chocolate cake

• 3/4 c unsalted butter
• 8 oz chopped bittersweet or semisweet chocolate
• 1 oz chopped unsweetened chocolate
• 6 eggs
• 1/8 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 T cognac, rum or brewed double-strength coffee
• 6 T flour, sifted
• 2 T powdered sugar

Preheat oven to 350. Line bottom of a 9″ springform pan w/ parchment paper.

In small saucepan over medium-low heat, melt butter and chocolates.  Remove from heat. In large bowl, use electric mixer on high speed, beat eggs and salt untl thick and pale in color. Gradually beat in granulated and brown sugar until the mixture is light and doubled in volume, appx 5 min.  Beat in cognac. Using a rubber spatula, stir in the melted chocolate mixture and then the flour. Pour into the prepared pan.

Bake until top is set and a toothpick inserted into center comes out clean, 30-35 minutes. Let cool in the pan on wire rack for about 10 minutes. Remove the pan sides and let the cake cool to room temp, then dust with powdered sugar.

Spiced Carrot Muffins

• 2c flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 2/3 c light brown sugar
• 1 c buttermilk or sour cream
• 6 T butter, melted
• 2 large, finely shredded carrots (1 1/2 cups)
• Raisins, currents or raisins (1/2 cup)

Preheat oven to 425.  Line muffin cups w/paper liners (12)

In large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon.  In another bowl, whisk together the eggs and brown sugar until blended.  Whisk in the buttermilk and melted butter. Add wet ingredients to the dry and using a rubber spatula, stir just until evenly moistened.  Fold in carrots and raisins just until evenly distributed.

Spoon into muffin cups, filling 3/4 full.  Bake to golden brown, and toothpick inserted into center comes out clean, 15-18minutes.  Cool.

Ginger-molasses cookies

• Unsalted butter, 3/4 c
• Light brown sugar, 1 c, firmly packed
• Egg, 1
• Light molasses, 1/3 c.
• Flour, 2c.
• Baking soda, 1 1/2 tsp
• Salt, 1/4 tsp
• Ground ginger, 1 tsp
• Ground cinnamon, 1 tsp
• Ground allspice, 1/2 tsp

Preheat oven to 350. Line 2 baking sheets w/ parchment.

In large bowl, use electric mixer on medium to beat butter and sugar until creamy.  Add the egg and molasses and beat until smooth. In another bowl, stir together the flour, baking soda, salt, ginger, cinnamon, and allspice.  Add the dry ingredients to wet ingredients and mix on low speed until blended.

Drop level tablespoonfuls of douh onto the prepared sheets, spacing them about 2 inches apart.  Bake until cookies are browned and firm to touch, 10-12 minutes. Let cool on baking sheets on wire racks for 5 minutes, then transfer to wire racks to cool completely.

Butter pecan cookies

• Unsalted butter, 4 T
• Powdered sugar, 1/3 c, plus extra for dusting
• Vanilla extract, 1 tsp
• Salt, 1/4 tsp
• Flour, 1 1/2 c.
• Pecans, 3/4 c.

Preheat oven to 325. Line 2 rimless baking sheets w/parchment.

In large bowl, use electric mixer on medium to beat the butter and 1/3 c powdered sugar until creamy.  Add vanilla, salt, flour and mix until blended.  Add pecans and mix until evenly distributed.

With floured hands, shape the dough into 3/4 inch balls and place on the prepared sheets, spacing them about 1 & 1/2 inches apart.  Bake until cookies are very light brown, 15-18 minutes. Let them cool on baking sheets on wire racks for 10 minutes.  Dust with powdered sugar, let cool completely.

Gingerbread Cake

• Flour, 2c.
• Baking soda, 1 1/2 tsp
• Salt, 1/4 tsp
• Ground ginger, 1 tsp
• ground cinnamon, 1 tsp
• White pepper, 1/4 tsp
• Unsalted butter, 1/2 c
• Light brown sugar, 1/2 d.
• Light molasses, 1/2 c.
• Sour cream, 1/2 c.
• Eggs, 2

Preheat oven to 350. Butter and flour a9inch springform pan or cake pan w/ 2 inch sides.

In a bowl, stir together flour, baking soda, salt, ginger, cinnamon, and pepper.  In another bowl, use an electric mixer on medium to beat together the butter, brown sugar and molasses until blended.  Add sour cream and eggs, beat until smooth.  Add dry ingredients to wet ingredients, mix on low speed until blended. Spread batter evenly int the prepared pan.

Bake until toothpick inserted into center comes out clean, 30-35 minutes. If using a springform pan, remove the pan sides and slide the cake onto a serving plate.  If using a cake pan, run a thin bladed knife around the edge of the pan and invert the cake onto a serving plate. Let cool slightly, cut into wedges and serve.

Almond Pound Cake

• Slivered blanched almonds, 1 c.
• Unsalted butter, 1 c. at room temperature
• Granulated sugar, 2 c.
• Eggs, 6
• Vanilla extract, 1 1/2 tsp
• Almond extract, 1/2 tsp
• Flour, 3c.
• Baking soda, 1/4 tsp
• Salt, 1/4 tsp
• Sour cream, 1 c.
• Sliced almonds, 1/2 c. (optional)
• Powdered sugar

Preheat oven to 350, w/ rack in middle.  Butter & flour a 10″ bundt pan or two 8.5×4.5″ loaf pans.  In a food processor, process the slivered almonds until finely ground

In large bowl, use electric mixer on medium to beat together the butter and granulated sugar until creamy.  Add the eggs one at a time, beating well after each addition.  Stir in the vanilla and almond extracts. In another bowl, sift flour, baking soda and salt.  Add the dry ingredients to the wet ingredients in 2 additions, alternating with the sour cream and beating on  low speed after each addition until smooth. Stir in the ground almonds.  Spread the batter evenly in the prepared pans(s).   If using loaf pans, sprinkle with sliced almonds.

Bake until cake is golden and a toothpick inserted into the center comes out clean, 1 – 1 1/4 hours. Let cool in the pan on a wire rack for 10 minutes, then invert the cake on the rack and lift off the pan.  Let cake cool completely, dust the top with powdered sugar

Cut into slices and serve.

Lemon Buttermilk Bars

• 6T softened butter, room temp
• Granulated sugar, 1/4 c. plus 2/3 c.
• Flour, 2/3 c. plus 2T
• Salt, 1/8 tsp
• Eggs, 2
• Lemon zest, 1 T
• Lemon juice, 1/3 c.
• Buttermilk, 1/2 c.
• Powdered sugar

Mix dough & bake crust:
Preheat oven to 350, w/ rack in middle
Butter bottom & sides of 8 inch square baking pan.
In large bowl, using electrix mixer on medium speed, beat together the butter, 1/4c. sugar until creamy
Spoon dough into pan and press evenly onto the pan bottom.  Bake until crust is golden, 15-18min.

Make the filling:
IN large bowl, use electric mixer on medium speed, beat the eggs and the remaining 2/3 c sugar until blended.
Add the remaining 2 T flur, the lemon zest and juce, and the buttermilk.  Beat until smooth then pour evenly over the baked crust.

Bake until the top of the filling is set and barely browned at the edges, 20-25min.  Let cool completely in the pan then cut into 8 bars, dust w/ powdered sugar.

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