Recipe: Bourbon Poached Apricots

Bourbon Poached Apricots

Poaching Liquid Recipe adapted from Martha Stewart Living

Ingredients

3 lbs firm, blemish-free apricots

1 lemon

2 1/2 c sugar

1 vanilla bean, split

1 c bourbon

Instructions

Slice apricots in half, removing the pit. Toss apricots with lemon juice in a heat-restistant bowl.

Bring 4 cups water, the sugar and the vanilla bean to a boil in a large sauce pan, stirring until the sugar dissolves. Add bourbon and stir to incorporate.

Cook poaching liquid over medium heat until reduced to a thick syrup, about 30 minutes. Pour over prepared apricots and allow to cool completely.

These apricots are lovely served over vanilla ice cream or a piece of pound cake. 

Recipe: Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Adapted from Martha Stewart Living 2010

Yield: 10 servings

Ingredients 

Crumb Topping

8 Tbsp (1 stick) unsalted butter, melted

1 c all-purpose flour 

1/2 c sugar

1/2 t salt

Rhubarb Layer

1 lb rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick

3/4 c sugar

4 Tbsp (1/2 stick) unsalted butter, cut into small pieces

Cake Batter

1 1/2 c all-purpose flour

1 1/2 t baking powder

1 1/2 t salt

8 Tbsp (1 stick) butter

1 c sugar

1/2 t finely grated lemon zest

1 Tbsp lemon juice

2 large eggs

1 c sour cream

Instructions

Preheat oven to 350 degrees F

Make the topping: Stir together melted butter, flour, sugar and salt until moist and crumbly.

Make the cake: Butter a 9 inch round cake pan (3 inches deep). Dot with 4 Tbsp butter, cut into small pieces. Toss rhubarb with 3/4 c sugar; let stand for 2 minutes. Toss again and spread in pan.

Whisk together flour, baking powder and salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, one at a time, until well incorporated. Beat in flour mixture in 3 additions, alternating with sour cream. Spread evenly over rhubarb. Crumble topping evenly over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about one hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

This cake is lovely served with whipped cream or vanilla ice cream. 

Recipe: Sugar Cookies {for rolled cookies}

Sugar Cookies 

Adapted from The Sweet Adventures of Sugarbelle

Yield: 2-2 1/2 dozen cookies

Ingredients

1 c (2 sticks) unsalted butter, softened

1 1/2 c confectioner's sugar

 1 egg

2-3 t flavoring (vanilla, almond, etc)

2 1/2 - 2 3/4 c all-purpose flour

2 tsp baking powder

1 tsp salt

Instructions

Cream together the butter and confectioner's sugar.

In a separate bowl, crack the egg and add the flavoring. Add to the butter mixture and mix until well incorporated.

Sift the flour, baking powder and salt together. Add little by little to the butter mixture. The dough is ready when most of it sticks to the paddle. (When you touch it, the dough should have a little give but not stick to your fingers.)

This dough does not need to be refrigerated before using, but should rest for a few minutes to firm up.

Roll the cookie dough out on parchment paper to 1/4 inch thick, dusting with flour as necessary. Cut and bake at 400 degrees F for approximately 7-8 minutes. If the cookies start to brown, you have baked them too long. 

Recipe: Cranberry Upside-Down Cake

Cranberry Upside-Down Cake

Adapted from Martha Stewart.com

Yield: 8-10 servings

Ingredients

8 T unsalted butter, room temperature

1 c sugar

1/2 t ground cinnamon

1/4 t allspice

1 3/4 c cranberries

1 large egg

1 t vanilla extract

1 1/4 c all-purpose flour

1 1/2 t baking powder

1/4 t salt

1/2 c milk

Instructions

Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8 inch round cake pan with 2 T butter.  In a small bowl, combine 1/2 c sugar with the spices*. Sprinkle sugar mixture evenly over bottom of pan; arrange cranberries in a single layer on top.

With an electric mixer, cream remaining 6 T butter and 1/2 c sugar until light and fluffy. Add egg and vanilla; beat until well combined.

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

With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

Spoon batter over cranberries in pan, and smooth the top. Place pan on a baking sheet; bake cake until toothpick inserted in the center comes out clean, 30-35 minutes.

Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert into a rimmed platter.

Notes:

*Spices can be eliminated; simply sprinkle the sugar onto the bottom of the buttered cake pan

Recipe: Peanut Butter Blossoms

Peanut Butter Blossoms

Adapted from Hersey's

Yield: approximately 3 dozen cookies

Ingredients

Approximately 3 dozen Hersey Chocolate Kisses

1/2 c smooth peanut butter

1/2 shortening

1/2 c brown sugar

1/2 granulated sugar, plus additional from rolling

1 large egg

2 T milk

1 t vanilla

1 3/4 c flour

1 t baking soda

1/2 t salt

Instructions

Preheat oven to 375 F. Remove wrappers from chocolates.

In a standing mixer, beat shortening and peanut butter until well blended. Add brown and granulated sugars and beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt. Gradually beat flour mixture into the peanut butter mixture, until dough forms.

Shape dough into one inch balls. Roll in granulated sugar and place on an ungreased cookie sheet.

Bake 10-12 minutes, until lightly browned. Top each hot cookie immediately with a Hershey Kiss. (Cookie will crack around edges and chocolate kiss will become very soft.)

Remove from cookie sheet to a wire rack. Cool completely. (The chocolate kiss will re-set as the cookie cools.)