Birthday Cake

Ingredients

For Yellow Cake:

• 2 1/2 cups AP flour
• 1/2 teaspoon salt
• 2 1/4 teaspoons baking powder
• 2 cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup white wine
• 1 cup olive oil
• 7 ounces raspberry jam, preferably homemade, but I used Bonne Maman

Bittersweet Chocolate Butter-Cream Icing:

• 1/2 cup unsalted butter, softened
• 1 cup confectioners sugar
• 1/2 cup Dutch processed cocoa
• 1/4 cup whole milk
• 1 teaspoon vanilla

Method 

For Yellow Cake: 

1. Preheat oven to 350.
2. Butter and lightly flour 2 nine-inch cake pans.
3. Sift together flour, salt, and baking powder. Set aside.
4. In a standing mixer, blend sugar and eggs on med-high for a minute. Slowly mix in vanilla, wine, and oil.
5. Gently fold dry ingredients into cake batter until smooth.
6. Pour batter into prepared pans and bake for 25-30 minutes until cake tester comes out clean. Cool on wire racks.
7. Spread jam on one layer; then top with the other. Frost top layer with icing (recipe below).

 Bittersweet Chocolate Butter-Cream Icing:

1. Blend butter and sugar. Fold in cocoa and gradually add milk until it starts to look like icing. Mix in vanilla.

Ginger Apple Torte

Ingredients

• 3 large apples (I used Honeycrisp and Fuji.)
• 4 tablespoons turbinado sugar, divided
• 1/2 cup (1 stick) unsalted butter + ~2 TB butter + more for pan
• 1 1/2 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 teaspoon ground ginger (if you want more of a gingery kick; optional)
• 3/4 cups brown sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon grated fresh ginger (I peeled a 2 inch piece and grated it with a microplane grater)
• 1 tablespoon molasses
• 3 tablespoons dark rum
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 cup plain Greek yogurt
• 10 walnut halves

Method 

1. Preheat oven to 350. Butter a 9” springform pan. If you are concerned about your springform pan leaking, wrap the bottom with aluminum foil.
2. Core and peel apples, and cut into thin slices. Melt ~2 TB of butter in saucepan and cook until it is lightly browned. Stir in apple slices until all slices are covered with browned butter. Sprinkle ~2 TB turbinado sugar over apples, and continue to saute, stirring occasionally, till apples are softened and most of the liquid has evaporated. Set aside.
3. In a medium bowl, stir together flour, baking soda, cinnamon, cloves, allspice, ginger (if using) and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment, cream butter and sugar till fluffy. Beat in two eggs. Beat in lemon zest, ginger, molasses, rum, and vanilla extract. (The mixture will look curdled. It's OK.)
5. Stir in the flour mixture a little at a time, stirring after each addition so the batter is thick and smooth. Fold in the milk and yogurt till batter is smooth and thoroughly combined.
6. Scrape half the batter into the prepared springform pan. Cover with apple slices, and spread the other half of the batter over the apples. Smooth top with spatula. Place walnut halves on the top of the cake, and sprinkle the remaining 2 tablespoons of turbinado sugar over the top of the cake.
7. Bake for 50-60 minutes, or until the top of the cake is golden brown and a tester inserted into the center comes out clean. The cake may slightly pull away from the sides of the pan.
8. Transfer to a cooling rack. Run a knife along the edges of the cake to loosen it completely from the sides of the pan. Open the ring and remove it. If you want to remove the cake from the base of the springform pan, wait until it has cooled completely, then slide a long thin spatula between the cake and the base. Use a large spatula to then move it to a serving plate.
9. Serve as is or with a scoop of vanilla ice cream or a blob of barely sweetened softly whipped cream.

Walnut-Vanilla Cake

Ingredients

• 1 1/2 cup heavy cream
• 1/2 vanilla bean
• 10 1/2 tablespoons butter, softened
• 2/3 cups brown sugar
• 1 1/3 cup flour
• 1 teaspoon baking powder
• 4 teaspoons espresso powder
• 1 teaspoon salt
• 5 egg yolks
• 1/3 cup milk
• 5 egg whites
• 1 cup granulated sugar
• 2 teaspoons cinnamon
• 1/2 cup walnuts, chopped and toasted
• 1 tablespoon maple syrup

Method 

1. The night before: Separate eggs and let egg whites sit on the counter overnight, covered with a clean cloth. Pour cream into a saucepan. Split and scrape vanilla bean into the cream and heat until just boiling. Remove from heat and let cool. Cover and chill overnight.
2. The next day: Preheat oven to 350° F. Prepare a 9 x 12-inch cake pan with buttered parchment. (Alternatively, you can prepare two 9-inch round cake pans.)
3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and brown sugar until creamy and fluffy, about 3 to 4 minutes.
4. Whisk together flour, baking powder, espresso powder, and salt. Add mixture to butter and sugar in 3 increments, mixing fully between additions.
5. Whisk together egg yolks and milk. Add to batter in 3 increments, incorporating fully each time. Scrape batter into prepared pan.
6. In a clean mixing bowl (I wipe down my bowl and whisk attachment with vinegar), whip egg whites until foamy. Add sugar and cinnamon and whip to soft peaks.
7. Spread the meringue over cake batter, cover with toasted walnuts and bake 35-40 minutes, until the meringue is crackly. Let cake cool completely.
8. Meanwhile, remove vanilla bean from cream. Add maple syrup and whip cream to soft peaks. Cut cake in half and place one half on a cake plate, meringue side up. Cover with whipped cream. Top with remaining half, meringue side up. You will end up with a 2-layer square cake from your single-layer rectangular cake. (If you're doing this in two round cake pans, just top one with the other.) Let sit 1-2 hours.
9. To go completely over-the-top, serve with a dark chocolate sauce punched up with a few dashes of walnut bitters.

Lemon Tart

Ingredients

• 1 large Meyer lemon, cut into 8 pieces
• 1 1/2 cup superfine sugar
• 1 stick butter
• 1 teaspoon vanilla
• 4 eggs
• Your favorite tart shell

Method 

1. Heat oven to 350° F.
2. Put all ingredients (except tart shell) into a blender and whirl like crazy!
3. Pour into tart shell.
4. Bake for 40 minutes or until set, watching so that the top doesn’t burn.

Peach Tart

Ingredients

• 1 1/2 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoons kosher salt
• 3/4 cups plus 1 teaspoon sugar
• 1/4 cup vegetable or canola oil
• 1/4 cup mild olive oil
• 2 tablespoons whole milk
• 1/2 teaspoon almond extract
• 2 tablespoons cold, unsalted butter
• 3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)

Method 

1. Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance.
2. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
3. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
4. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

Salted Pumpkin Caramels

Ingredients

• 2/3 cup unsalted pepitas
• 1 1/2 cups heavy cream
• 2/3 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 2 cups white sugar
• 1/2 cups light corn syrup
• 1/3 cup good maple syrup
• 1/4 cup of water
• 4 tablespoons unsalted butter, cut in chunks
• 1 teaspoon lemon juice
• 3/4 teaspoon fleur de sel

Method 

1. Dry toast the pepitas in a skillet until they start to pop.
2. Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
3. In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
4. In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile -- like 30 minutes -- but don't leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.
5. As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
6. Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.

Chocolate Bundt Cake

Ingredients

•  2 cups sugar
• 1 3/4 cup all-purpose flour
• 3/4 cups dutch process cocoa powder, plus more for dusting
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 cup sour milk
• 1 cup freshly brewed strong black coffee
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla

Method 

1. Preheat oven to 350. Butter a bundt pan and dust the inside with cocoa powder, set aside.
2. Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
3. In a mixer on low add the milk, coffee, vegetable oil, eggs and vanilla one at a time. mix until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. 
4. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.
5. Then, pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack. Then, dust with powdered sugar and serve.

Italian Cake

Ingredients

• 9 tablespoons unsalted butter, at room temperature
• 1 cup plus 2 tablespoons sugar
• 3 large eggs
• 1 1/4 cup all-purpose flour
• 1 pinch salt
• 1 cup fresh ricotta
• Zest of 1 lemon
• 1 tablespoon baking powder
• 1 apple, peeled and grated (should yield about 1 cup)
• Confectioners' sugar for serving

Method 

1. Heat the oven to 400?. Butter and flour a 9 or 10-inch spring form pan.
2. Cream the butter and sugar in a standing mixer until light and fluffy.
3. On the lowest speed, add the eggs one at a time.
4. Slowly add the flour, salt, ricotta, lemon zest, baking powder and apple.
5. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.
6. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift powder sugar over top or serve with your favorite seasonal fruit.

Blueberry Slab Pie

Ingredients

For The Crust:

• 9 ounces all-purpose flour
• 9 ounces rye flour
• 12 ounces unsalted butter, cold and cut into cubes
• 1 teaspoon salt
• 8 to 12 tablespoons ice water
• 1 tablespoon apple cider vinegar

For The Filling:

• 5 cups blueberries, about 2 1/2 pints
• 1 cup sugar
• 1/4 cup flour
• 1 pinch salt
• Zest of one lemon
• 1 teaspoon grated fresh ginger
• 1 vanilla bean, seeds scraped
• 1 egg for egg wash
• 3 tablespoons crunchy sugar to finish

Method

For The Crust:

1. To make the crust, combine the flours and salt in a bowl. Use your fingers or a pastry cutter to cut half of the butter into the flour until it is the size of peas, then cut in the other half until it is the size lima beans. Some of the butter will be completely worked into the flour, but you should have lots of visible pieces of butter in the dough, too. 
2. Add the apple cider vinegar to the water and make a well in the center of the flour mixture. Use a gentle hand or wooden spoon to mix about 8 tablespoons of water into the flour until just combined. If the dough seems very dry, add more water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart. 
3. Press the dough together, then split it in half, form into discs, and wrap each disc in plastic wrap. Chill the dough for at least one hour before using, or overnight. 

For The Filling:

1. Preheat oven to 400º F and line a baking sheet with parchment paper.
2. Gently toss the blueberries, sugar, flour, salt, lemon zest, ginger, and vanilla bean seeds in a bowl until well combined.
3. On a lightly floured surface, roll out one piece of the dough into a roughly 8- by 12-inch rectangle, 1/4 to 1/8 inch thick. Gently move the dough to the prepared baking sheet and put the whole thing in the fridge. Roll out the other piece of dough to roughly the same size, erring larger rather than smaller, and set it aside for a moment.
4. Remove the dough from the fridge and pour the blueberry mixture on top, leaving a generous border of at least 1 1/2 inches around the edges.
5. To make a lattice top, cut the remaining dough sheet into 1-inch strips and starting from the top left corner of the pie, lay one strip of dough horizontally and one strip vertically, so that the horizontal strip is on the bottom. Lay a second horizontal strip about 1/2 inch below the top strip so that it overlaps the vertical strip. Fold the top horizontal strip to the left and lay another vertical strip about 1/2 inch to the right of the first one. Next, fold the top horizontal strip back over it. This way, the second vertical strip will go underneath the top horizontal strip and over top of the second horizontal strip. Fold the first vertical strip up and lay down a third horizontal strip. Fold the vertical strip back down. Next, fold the second horizontal strip to the left and place a third vertical strip. Fold the horizontal strip back over the pie. Fold the middle vertical strip up and lay down the fourth horizontal strip. Fold the top and third horizontal strip to the left and place a fourth vertical strip. Continue until all strips are used and the top of the pie is covered. You may have to piece some scraps together to make the last few strips of dough. Fold the bottom crust up and over the top of the pie and press firmly with a fork to seal.
6. Alternately, do not cut the remaining dough into strips, but rather lay it over the blueberry filling in one piece, fold the bottom crust up over the top and seal the edges very well by pressing firmly with the tines of a fork, cut a few vents in the top and proceed with the recipe as follows.
7. Put the baking sheet into the refrigerator or freezer until the crust is very firm. When you are ready to bake, brush the top of the pie with a beaten egg and generously sprinkle it with sugar. Bake the pie until the crust is deep golden brown and the juices are bubbling, 35 to 45 minutes. Cool slightly before cutting into squares and serving with ice cream or whipped cream.
8. Note: Be prepared; a lattice-topped pie will probably leak, so do not forget to line your pan with parchment paper.

Chilled Plum-Oatmeal Pudding

Ingredients

• 1/2 cup old-fashioned rolled oats
• 1 cup unsweetened almond milk
• Pinch of coarse salt
• 2 teaspoons pure maple syrup
• 1 plum, pitted and chopped
• Pinch of ground cinnamon

Method

1. Combine oats, 3/4 cup each almond milk and water, and salt in a saucepan. Bring to a boil; reduce heat. Simmer until oats are tender, about 4 minutes. Transfer to a bowl; let cool slightly. Stir in remaining 1/4 cup almond milk and 1 teaspoon maple syrup; chill overnight.
2. Toss plum, remaining 1 teaspoon maple syrup, and cinnamon in a bowl. Let stand 5 minutes. Serve oatmeal topped with fruit and accumulated juices.

Brownie-Ice Cream Sandwich

 Ingredients

• 1 stick unsalted butter, melted, plus more for pan
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon fine salt
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder
• 2 pints ice cream, softened

Method

1. Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides, then butter paper.
2. In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 10 to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.
3. Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. Freeze until firm, about 2 hours.
4. Unwrap, cut into 12 pieces, and serve.

Blackberry Fluff

Ingredients

• 4 1/2 cups fresh blackberries
• 1 1/2 teaspoon powdered gelatin
• 1/4 cup plus 2 tablespoons sugar
• 1 1/4 cup heavy cream

Method

1. Pile the blackberries into a medium sauce pan with 1/2 cup water. Bring to a simmer, and as the berries soften, use a potato masher to gently but firmly crush the berries. I like to do this so the berries don’t get too cooked. Remove from the heat and pour the berries through a fine sieve into a large measuring cup. Use the back of a large spoon to press any excess juices from the berry seeds. You will need 1 3/4 cups juice.
2. Remove 1/2 cup juice from the measuring cup and place it in a medium mixing bowl. Sprinkle the gelatin over the juice. If the gelatin isn’t absorbed by the blackberry juice, then you may need to sprinkle up to 2 tablespoons water on top. Let the gelatin bloom for 5 minutes.
3. In the meantime, pour the remaining 1 1/4 cups blackberry juice into a sauce pan and bring just to a boil, then pour it over the gelatin mixture and stir until the gelatin is dissolved. Stir in 1/4 cup sugar, then place the bowl in the fridge to chill; the blackberry jello should be firm in 3 to 4 hours.
4. When the jello is ready, whip the cream to soft peaks, adding 2 tablespoons sugar to sweeten as you whip. Fold the cream into the jello with a spatula, occasionally stirring to break up any large jello pieces. Leave it a little lumpy. Spoon into small bowls or ideally, low glassware. Serve with a spoon!

Double Chocolate Pudding

Ingredients

• 2/3 cup sugar
• 1/3 cup unsweetened Dutch-process cocoa (spooned and leveled)
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 4 ounces bittersweet chocolate, chopped, plus shavings

Method

1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
2. Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.
3. Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.

Great Graham Crackers

Ingredients:

• 1 3/4 cups (225 grams) graham flour
• 1/2 cup plus 1 tablespoon (55 grams) oat flour
• 1/4 cup (50 grams) sugar, plus 3 to 4 teaspoons for sprinkling
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 6 tablespoons (85 grams) cold unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons (65 grams) honey
• 3 tablespoons milk 
• 1/2 teaspoon pure vanilla extract
• 2 sheets of parchment cut to fit the baking sheet
• 2 large sheet pans (about 12 x 16 inches)
• Food processor

Method

1. In a food processor fitted with the steel blade, combine the graham and oat flours, ¼ cup sugar, salt, baking powder, and baking soda. Pulse to mix thoroughly. Sprinkle the butter cubes over the flour mixture. Pulse until the mixture resembles cornmeal. In a small cup, stir the milk, honey, and vanilla together until the honey is dissolved. Drizzle the honey mixture into the bowl. Process just until the mixture gathers into a single mass.
2. Divide the dough in half and shape each piece into a 6 or 7-inch flat square patty. Wrap and refrigerate it until they are very firm but supple enough to roll out, 20-30 minutes. Or keep them refrigerated up to two days; let soften slightly at room temperature before rolling.
3. Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees. Roll one patty between the sheets of parchment paper until it is 1/8 inch thick (about 8 by 12 inches) and as even as possible from the center to the edges. (Try to avoid a thick center with thinner edges). Flip the paper and dough over once or twice to check for deep wrinkles; if necessary, peel the parchment and smooth it over the dough before continuing. Peel the top sheet of parchment off. Prick the dough all over with a fork. Sprinkle the dough evenly with 1 to 2 teaspoons of sugar. Repeat with the second patty.
4. Slide one sheet of dough, with the bottom layer of parchment, onto each cookie sheet. With a sharp knife, even up the edges of the dough and score it into squares, diamonds, or rectangles. Leave edge scraps in place (good for nibbling and to protect the rest of the grahams from burnt edges).
5. Bake for 20 to 25 minutes until the grahams are golden brown with deep brown edges. Rotate the pans from upper to lower and front to back a little over halfway through the baking time to ensure even baking. Set the pans on racks to cool. Break the grahams along the score lines. Cool the grahams completely before storing. Grahams keep in and airtight container for at least 3 weeks.
6. Troubleshooting: Grahams crisp up after they are completely cool unless they are under baked. If your grahams are not thoroughly crunchy when cool (especially any in the center that might be a little thicker), return them (on a parchment lined baking sheet) to a preheated 325-degree oven for about 15 minutes. Let cool and check for crunch.

Plum-Blackberry Streusel

Ingredients

• 1 3/4 pound ripe plums, pitted and quartered
• 3/4 pound blackberries (2 cups)
• 1 1/2 cups sugar, divided
• 3 tablespoons quick-cooking tapioca
• 2 tablespoons cornstarch
• 1 teaspoon grated lemon zest
• 3/4 teaspoon salt, divided
• 1/2 recipe all-butter pastry dough
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1 stick cold unsalted butter, cut into bits
• Equipment: a 9 1/2-inch deep-dish pie plate

Method

1. Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375°F.
2. Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and 1/4 teaspoon salt in a large bowl.
3. Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively. Chill while making streusel.
4. Stir together oats, flour, and remaining 1/2 cup sugar and 1/2 tsp salt. Blend in butter with your fingertips until mixture forms small clumps.
5. Mound filling in shell. Crumble streusel evenly over filling.
6. Bake pie until streusel is golden and filling is bubbling, 1 1/4 to 1 1/2 hours. Cool completely, 3 to 4 hours.

Miso Caramel

Ingredients

• 3/4 cups granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons white miso

Method

1. In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat.
2. Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow to cool slightly before pouring into a lidded container. Store in the refrigerator.
3. Remelt the sauce by putting some in a ramekin and microwaving it on high for 30 second intervals until hot and liquid-y. Serve over ice cream, pound cake, or just eat it cold out of the jar with a spoon.

Apostle’s Fingers

Ingredients

For the crêpes:

• 1 3/4 cups (220 grams) flour
• 3 tablespoons (20 grams) powdered sugar
• 3 eggs, lightly beaten
• 2 cups (500 ml) milk
• Zest of one lemon or orange
• Butter for greasing

For the filling and assembly:

• 3 cups (750 grams) ricotta
• 3/4 cup (150 grams) fine sugar
• Juice and zest of 1 large lemon
• 1/4 cup (60 milliliters) liqueur, such as limoncello or Borsci San Marzano (optional)
• 2 teaspoons ground cinnamon
• 2 tablespoons powdered sugar

Method

For the crêpes:

1. Combine the flour and powdered sugar in a bowl. 
2. Add the eggs and mix with the dry ingredients, then add the milk, bit by bit, to obtain a creamy consistency. 
3. Add the lemon zest. Heat a flat pan over medium-high heat and grease it with some butter. 
4. Pour over a ladle of batter and tip the pan to cover the surface with a very thin layer of batter to make paper-thin crepes. 
5. Cook the crepes until the top looks dry, then flip over briefly and set to the side on a plate. 
6. Continue making crepes until batter is finished.

For the filling and assembly:

1. For the filling, leave the ricotta to drain overnight — spoon the ricotta into a muslin cloth (or a clean linen tea towel) set in a strainer over a bowl in the fridge. The next day, discard the leftover liquid and combine the firmed ricotta, sugar, lemon zest and juice (and if desired, one of the additions mentioned in the notes, like a handful of candied orange peel or chopped dark chocolate).
2. With the help of two teaspoons, spoon the filling, about an inch wide, across the centre of a crêpe. Roll it up tightly and cut the roll into three even pieces. Continue with the rest of the crepes and filling. Serve the crêpes with a splash of liqueur, if desired, and a dusting of powdered sugar and cinnamon.

Brown-Sugar Pudding

Ingredients

• 2 cups half-and-half
• 3/4 cup packed dark brown sugar
• 2 tablespoons cornstarch
• 2 large egg yolks
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla
• 1/2 cup chilled heavy cream
• 1/4 cup chilled sour cream

Method

1. Stir together half-and-half, brown sugar, and cornstarch in a 2- to 3-quart heavy saucepan and heat over moderate heat, stirring occasionally, until sugar is dissolved and mixture is heated through (do not let boil).
2. Whisk together yolks and salt in a medium bowl until smooth, then add hot half-and-half mixture in a slow stream, whisking. Return mixture to saucepan and cook over moderate heat, whisking, until mixture just reaches a boil, then boil, whisking, 1 minute (mixture will thicken). Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter and vanilla until butter is incorporated. Set bowl in a larger bowl of ice and cold water and chill, stirring frequently, until pudding is cool, about 10 minutes.
3. Beat heavy cream with sour cream in a bowl with a whisk until mixture just holds stiff peaks.
4. Divide pudding among 6 small bowls, then top each serving with a generous dollop of cream.

Sweet Tea-and-Lemonade Cake

Ingredients

• Shortening
• 1 1/2 cups boiling water
• 3 family-size tea bags
• 1 cup butter, softened
• 2 cups granulated sugar
• 1/2 cup firmly packed light brown sugar
• 5 large eggs, at room temperature
• 3 1/2 cups cake flour
• 2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/4 teaspoon baking soda

Lemonade Frosting

• 1 (8-oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 6 cups powdered sugar
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice

Method

1. Preheat oven to 350°. Grease (with shortening) and flour a 13- x 9-inch pan. Pour 1 1/2 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea 20 minutes.
2. Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together cake flour and next 3 ingredients; add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan.
3. Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 20 minutes). Spread Lemonade Frosting (recipe below) on cake.

Note: We tested with Luzianne Iced Tea tea bags.

Lemonade Frosting

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. 
2. Gradually add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. Beat in lemon zest and lemon juice just until blended. 
3. Increase speed to high, and beat until light and fluffy.

Lattice-Top Blackberry Pie

Ingredients:

• Pastry dough
• 6 cups blackberries (1 3/4 lb)
• 1 to 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1 tablespoon quick-cooking tapioca
• 1 egg white, lightly beaten
• 1 tablespoon sanding (coarse) or granulated sugar

Method

1. Make pastry dough. Place a baking sheet in lower third of oven and preheat to 400°F. 
2. Toss together berries, granulated sugar to taste, cornstarch, butter, lemon juice, water, and tapioca. 
3. Let stand, tossing occasionally, 20 minutes. Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. 
4. Chill shell while rolling out top. Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle. 
5. Cut crosswise into 11 (1 1/4-inch-wide) strips with a fluted pastry wheel or a knife. Stir berry mixture, then spoon evenly into shell. 
6. Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan. Roll up and crimp edge. 
7. Brush top and edge with egg white and sprinkle all over with sugar. 
8. Bake on hot baking sheet until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes. (Check pie after 45 minutes: If edge of crust is browning too quickly, cover edge with foil or a pie crust shield and continue baking.) 
9. Cool completely on a rack before serving.