Strawberry Rhubarb Yogurt Popsicles

• 1 lb. strawberries, hulled and minced
• 3⁄4 cup fresh orange juice
• 1⁄4 tsp. kosher salt
• 3 stalks rhubarb, trimmed and minced
• 4 oz. plain 2 percent Greek yogurt
• 1⁄2 cup honey, preferably orange blossom

Bring strawberries, juice, salt, and rhubarb to a simmer in a 4-qt. saucepan; cook until fruit begins to break down, 3–4 minutes. Let cool and, using a slotted spoon, transfer 1⁄2cup fruit to a bowl. Transfer remaining fruit mixture to a blender; add yogurt and honey and purée until smooth. Stir in reserved fruit; divide mixture between individual ice-pop molds. Freeze 1 hour, then insert a popsicle stick into each mold; freeze until pops are solid, about 3 hours more. To release ice pops from molds, briefly run the bottom of the molds under warm water.

Yield: 12 pops.

VERDICT: These turned out great--more strawberry than rhubarb, but good flavor and texture.  I also like the relatively simple ingredients and using up some rhubarb.  Keep!

Ten-Minute Lime Cracker Pie.

• 2 (14-ounce) cans sweetened condensed milk
• 2 cups heavy cream
• 1 p--tablespoon finely grated lime zest, plus more for serving
• 1/2 cup freshly squeezed lime juice (from about 8 limes)
• 10 ounces Ritz crackers (85 crackers, from about 3 sleeves)

Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute.

Spread 1 cup of the condensed milk mixture on the bottom of a deep-dish pie plate, an 11-inch oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the dish is full, finishing with a layer of filling. Cover and refrigerate for at least 2 hours or overnight—the longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top, if you like.

Serves 8-10.

VERDICT:  I appreciate that this is, in fact, kind of a genius recipe--so very, very easy, made with just a few easily-found ingredients.  And no eggs!  I let it chill for maybe three hours--it could definitely have used more time for the crackers to soften.  I also did not use as many crackers as called for--they did not fit in what I thought was a deep-dish pie pan.  So, probably not the epitome of a Ten-Minute Lime Cracker Pie.  It was perfectly fine, but I was disappointed.  Toss.

Fig Jam Cookies

Filling:

• 2 cups (10 ounces) dried black mission figs, stems removed
• ⅓ cup tahini (ground sesame seeds)
• 1 tablespoon water
• 2 teaspoons ground cinnamon

Dough:

• 1½ cups whole wheat flour
• 1 cup almond flour or almond meal
• ½ cup sesame seeds
• ½ teaspoon fine sea salt
• ⅓ cup coconut oil
• ½ cup maple syrup

1 teaspoon vanilla extract

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

To make the filling: In a food processor, combine the figs, tahini, water, and cinnamon and puree until smooth, stopping as needed to scrape down the sides and underneath the blade.

To make the dough: In a large bowl, whisk together the whole wheat flour, almond flour or meal, sesame seeds, and salt.

Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and vanilla. Pour over the flour mixture and mix until a dough forms.

To form the cookies: Divide the dough into 3 balls. Roll each ball out on a lightly floured work surface to create three 12 x 4-inch rectangles (use your hands to shape while rolling).

Divide the fig jam into thirds, shape into 1-inch wide logs, and place centered on each piece of dough. Fold the edges of the dough over the figs to overlap slightly in the middle and press gently to seal (use your fingers to smooth out any cracks).

Gently roll the tops of each log to slightly flatten. Slice each log into 8 cookies and bake until lightly golden, 15 to 20 minutes. Transfer to a rack to cool.

Yield: 18 cookies.

VERDICT: Yum!  I made these out of an overwhelming desire for a cookie on a no-white-flour, no-white-sugar diet, and they were surprisingly good--way better than a real Fig Newton, even.  A little fussy, but not unapproachable.  They keep well, and feel healthy enough to eat for breakfast.  Keep!  From Eat Slow, Run Fast.

Nectarine Blackberry Bars

CRUST :

• 1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan 
• 1/4 cup blanched almonds 
• 1 3/4 cups unbleached all-purpose flour 
• 1/4 cup coarse cornmeal 
• 3/4 teaspoon kosher salt 
• 1 cup sugar

FILLING

• 12 ounces plums (about 6), preferably Italian prune, cut into a 1/2-inch dice (1 3/4 cups)
• 1 cup blackberries (4 ounces) 
• 2/3 cup sugar (or 1/2 cup, if plums are very sweet) 
• 3 tablespoons unbleached all-purpose flour 
• 1 teaspoon fresh lemon juice 
• 1/4 teaspoon freshly ground black pepper 
• 1/4 teaspoon kosher salt 
• 1 cup blackberries (4 ounces) 
• 2/3 cup sugar (or 1/2 cup, if plums are very sweet) 
• 3 tablespoons unbleached all-purpose flour 
• 1 teaspoon fresh lemon juice 
• 1/4 teaspoon freshly ground black pepper 
• 1/4 teaspoon kosher salt

Crust:
Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Spread almonds in a single layer on a baking sheet; toast until golden brown and fragrant, about 10 minutes. Let cool 15 minutes, then coarsely chop. Whisk together flour, cornmeal, and salt.

Beat butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down bowl. Add flour mixture; beat until dough forms clumps but does not completely hold together. Press 3 cups of dough mixture into bottom and 1 inch up sides of prepared pan. Stir almonds into remaining dough mixture.

Filling: Stir together plums, blackberries, sugar, flour, lemon juice, pepper, and salt. Pour into crust. Crumble remaining crust mixture over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, 1 hour to 1 hour, 10 minutes (if browning too quickly, tent with foil after about 50 minutes). Let cool 1 hour. Remove from pan and transfer to a wire rack; let cool completely, about 2 hours. Cut into squares.

Serves 16.

VERDICT:  The recipe suggested that nectarines would be a nice substitute for plums, and they were.  A rare egg-free baked good that is actually good, especially served with ice cream.  Keep.

Salted Caramel Crispy Treats

• 6 cups crispy rice cereal (about half a 12-ounce box)
• 1 stick unsalted butter, cut into pieces, plus some for the pan
• 1/2 cup dark brown sugar
• 1/4 cup heavy whipping cream
• 1 tablespoon light corn syrup
• 1 teaspoon flaky sea salt, such as Maldon, plus more for sprinkling
• One 10-ounce bag mini marshmallows

Butter an 8-inch square pan.

Put the cereal to a large heatproof bowl and set aside.

Melt the butter to a medium saucepan over medium-high heat. Once melted, stir in the brown sugar, heavy whipping cream and corn syrup. Cook until thick and syrupy while stirring frequently, about 7 minutes. Stir in the salt. Turn off the heat and stir in the marshmallows. Keep stirring until the marshmallows are smooth and melted.

Quickly pour the caramel marshmallow sauce over the cereal and stir all together. Pour into the prepared pan and press down with a piece of parchment paper. Sprinkle lightly with flaky sea salt.

Cool completely, and then cut into squares.

Yield: 12.

VERDICT:  I made these twice for Christmas--they are delicious and easy to make ahead for potlucks.  Keep.

Whole-Wheat Apple Crisp

• 6 medium tart apples (such as Pink Lady or Gala), peeled, sliced
• ½ cup (packed) dark brown sugar, divided
• 6 tablespoons unsalted butter, melted, divided
• ¾ cup old-fashioned oats
• ⅓ cup whole wheat flour
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt 

Preheat oven to 350°. Toss apples, ¼ cup brown sugar, and 2 Tbsp. butter in a 2-qt. baking dish.


 

Toss oats, whole wheat flour, cinnamon, salt, remaining ¼ cup brown sugar, and remaining 4 Tbsp. butter in a small bowl until evenly mixed and no dry spots remain (it should be very wet and form into clumps when pressed together). Sprinkle oat mixture over apples and bake until topping is golden brown (it will crisp as it cools) and filling is juicy and bubbling, 50–60 minutes. Let cool 10 minutes to let juices set. Serve topped with scoops of ice cream.
 

 

Do Ahead: Crisp can be baked 1 day ahead. Cover and chill. Reheat before serving.

 

Serves 8.

 

VERDICT:  So easy, so delicious.  I love the melted butter in the topping, and I love the whole wheat flour.  It feels a little healthy, even.   I used rye flour, since it was only 1/3 c., and it worked out fine.  Keep! 

Purple Plum Torte

• 1 cup (125 grams) all-purpose flour
• 1 teaspoon (5 grams) baking powder (the aluminum-free kind, if you can find it)
• Large pinch of salt
• 1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
• 1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
• 2 large eggs
• 12 smallish purple Italian purple plums, halved and pitted
• 2 teaspoons fresh lemon juice
• 1 teaspoon or tablespoon ground cinnamon (either one apparently works)

Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.

Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.

Once cool, if you can stand it, and I highly recommend trying, leave it covered at room temperature overnight as this cake is even better on the second day.

VERDICT:  I made this to use some plums from Therese.  It is apparently a well-know plum cake recipe from the NYT, via Smitten Kitchen.  I don't think it was better the second day, but it was quite good the first.   Keep.

Carrot Cake Cupcakes

For the cupcakes:

• 1 cup pecans
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt or fine sea salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 cup packed dark brown sugar
• 1/2 cup canola oil
• 1 large egg 
• 3/4 pound carrots, coarsely grated (about 2 cups)

For the frosting:

• 8 ounces bar cream cheese, at room temperature
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1/2 teaspoon pure vanilla extract
• pinch table salt or fine sea salt 
• 1 1/2 cups confectioners’ sugar 

To make cupcakes:

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened (do not overmix).

Divide the batter among the muffin cups and bake, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool slightly in the tin, then transfer to a wire rack to cool completely.

To make frosting:

Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. Frost the cupcakes, dividing the frosting evenly, and top with the remaining ½ cup of pecans.

Yield: 12 cupcakes.

VERDICT:  Delicious, especially the frosting!  They don't keep very well--they get a little smushy after a day or so, but still not bad.  I swapped out the pecans for 1/2 of raisins.  Keep.
 

Oat and Pistachio Sandies

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1 cup raw pistachios
• 3/4 tsp. kosher salt
• 1/2 tsp. baking soda
• 1 cup (2 sticks) unsalted butter, room temperature 
• ⅓ cup granulated sugar
• ¼ cup powdered sugar

Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine (small pieces of oats and pistachio should still be visible).

 

Using an electric mixer on medium-high speed, beat butter, granulated sugar, and powdered sugar in a medium bowl to create air pockets in butter, about 5 minutes; mixture will look light and fluffy. 

 

Reduce speed to low and add dry ingredients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchment paper and shape into about 1½”-diameter logs. Chill until firm, at least 1 hour.(The colder your dough, the easier it will be to cut into even slices.)

 

Place racks in lower and upper thirds of oven; preheat to 350°. Using a serrated knife, slice logs into ¼”-thick rounds and place on parchment-lined baking sheets, spacing about ½” apart. Bake, rotating baking sheets once, until cookies are golden brown around the edges, 10–12 minutes. Transfer to wire racks; let cool.

Do Ahead: Keep dough chilled up to 5 days, or freeze up to 1 month.

Yield: about 30.

VERDICT:  Super easy, but mostly taste like butter.  Toss. 

Hazelnut Butter and Coffee Meringues

• 1 cup skin-on hazelnuts
• 1/4 tsp. kosher salt
• 4 large egg whites
• pinch of cream of tartar
• 1/2 c. granulated sugar
• 3/4 c. powdered sugar
• 2 T. coffee beans, chopped

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.

 

Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside.

 

Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8–10 minutes.

 

Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter.

 

Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2–2½ hours. Turn off heat and let cool in oven.

Do Ahead: Meringues can be made 2 days ahead. Store airtight at room temperature.

 

Yield: about 24 cookies.

 

VERDICT:  Really good flavor, but I executed them badly--they ended up flat, with few swirls.  It was either chickening out on beating the egg whites long enough or folding in nut butter too vigorously.  Definitely potential.  Keep.

Salted Pumpkin Caramels

• 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

Dry toast the pepitas in a skillet until they start to pop.

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.

In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.

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.

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.

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.
 
Yield: 64 1" caramels.

VERDICT: Delicious, with a nice texture--the squishy caramel and the crunchy pepitas are a good combination.  I kept them in the fridge, which helped them stay firmish.  Keep!

Malted Pumpkin Gingerbread

• 6 T. unsalted butter
• 65 g. dark brown sugar
• 100 g. golden syrup, agave syrup or maple syrup
• 3 T. molasses
• 1/8 t. ground cloves
• 1/2 t. ground cinnamon
• 1 t. ground ginger
• 3/4 t. baking soda
• 1 egg
• 1/2 c. pumpkin puree or applesauce
• 1 1/2 T. malted milk powder
• 130 g. whole-wheat flour
• handful of candied ginger, roughly chopped

Preheat the oven to 180°C. Grease a 21 cm loaf tin with a little sunflower oil and then line it with baking parchment.

In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and molasses together until the butter is melted.

Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes. Quickly pull the tin out of the oven and sprinkle the candied ginger down the centre, then return it to the oven to continue cooking for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before turning it out onto a wire rack to cool completely.

Yield: 1 loaf.

VERDICT:  I couldn't taste the malted milk powder, which was disappointing.  On the plus side, this was the most consistently-cooked gingerbread I've ever made, and I love the melt-it-together method of mixing.  I used agave syrup, light brown sugar, and applesauce.  From Top with Cinnamon.  Keep.

Oatmeal Raisin Cookies

• 1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened
• 2/3 cup (125 grams) light brown sugar, packed
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup (95 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)
• 1 1/2 cups (120 grams) rolled oats
• 3/4 cup (120 grams) raisins
• 1/2 cup walnuts (65 grams), chopped (optional)

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick. Either way, heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Yield: about 2 dozen.

VERDICT:  I put some craisins (successful) and some leftover chocolate chips in these (not so successful) in these along with the raisins.  No walnuts!  The recipe makes a nice, not-overwhelming, number.  Keep.

Bara Brith

• 450g/1lb dried mixed fruit
• 250g/9oz brown sugar
• 300ml/½ pint warm black tea
• 2 tsp mixed spice
• 450g/1lb self-raising flour
• 1 free-range egg, beaten

In a large bowl soak the fruit and sugar in strained tea and leave overnight.

Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.

Mix the remaining ingredients into the fruit mixture and beat well.

Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

VERDICT:  This seemed easy until I realized I had to make my own mixed fruit (raisins, currents, golden raisins and some crystallized ginger), mixed spice (cinnamon, nutmeg, allspice, cloves and ginger), and self-raising flour (1 c. flour+1.5 tsp. baking powder+1/2 tsp. salt) and that the fruit needed to soak overnight.  Also, the batter did not all fit in the loaf pan--perhaps it's not a 2lb. loaf tin?  Once I got past all that, it was smooth sailing and turned out well enough.  Keep in mind, but perhaps tinker with the recipe(s) a bit.  From BBC Food.

Chocolate-Hazelnut Icebox Cake

• 1 3/4 cups cold heavy cream
• 1 1/2 cups mascarpone cheese
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2/3 cup chocolate-hazelnut spread (such as Nutella)
• 20 whole chocolate graham crackers

Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

Combine the remaining 3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.

Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake.

Serves 8-10.

VERDICT:  Hmm.  This didn't have a lot of ingredients and didn't require turning the oven on.  On the other hand, I couldn't find chocolate graham crackers anywhere and I don't have an 8" springform pan, so it was kind of a mess.  On the whole, I think, toss.

Blueberry Buttermilk Cake

• 1 cup (130 grams) all-purpose flour
• 1/2 teaspoon (2 grams) baking powder
• 1/2 teaspoon (2 grams) baking soda
• 1/4 teaspoon salt
• 1/2 stick (56 grams) unsalted butter, softened
• 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon finely grated lemon zest (optional)
• 1 large (57 grams) egg
• 1/2 cup (118 ml) well-shaken buttermilk
• 1 cup (5 ounces or 140 grams) fresh raspberries 

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Serves 8.

VERDICT:  I made this to use up some buttermilk and some sad blueberries from Cooper's.  It was very good warm, with a crunchy sugar top, but not so good the next day.  Toss, or make when people are coming over.  (It is nice in that it doesn't require any difficult ingredients--the original recipe called for raspberries, but notes that the fruit is flexible.)

Blackberry Maple Cobbler

For the filling:

• Unsalted butter, for the baking dish
• 6 cups blackberries
• 1/4 cup sugar
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 to 3 tablespoons all-purpose flour

For the topping:

• 1 1/3 cups all-purpose flour
• 1/3 cup sugar, plus more for sprinkling
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 large egg
• 1/2 cup buttermilk1 teaspoon pure vanilla extract

Preheat the oven to 375 degrees F and butter a 2-quart baking dish. Make the filling: Toss the blackberries, sugar, maple syrup and vanilla in a medium bowl. If the berries are juicy, toss with the flour. Transfer to the prepared baking dish.

Make the topping: Whisk the flour, sugar, baking powder and salt in a large bowl. Using your fingers, work the butter into the flour mixture until it looks like fine meal; set aside.

Whisk the egg, buttermilk and vanilla in a small bowl; stir into the flour mixture until just incorporated. Drop heaping spoonfuls of the batter evenly over the berries and sprinkle with sugar.

Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, about 40 minutes. Let cool slightly before serving.

Serves 6-8.

VERDICT:  I don't love cobbler--I think you can always taste the baking powder in the topping--but John requested one.  It was fine, but toss and wait for a better.

Vanilla Rosemary Pudding

• 2 1/3 cups of milk
• 1/2 cup plus one tablespoon sugar
• pinch of salt
• one 6″ sprig of rosemary
• 3 tablespoons cornstarch
• 3 large egg yolks
• 1/2 tablespoon butter
• 1 teaspoon vanilla
• 3 tablespoons of whole roasted hazelnuts (optional)

Bring approximately two-thirds of the milk, one half of the sugar, pinch of salt, and the sprig of rosemary to a simmer in a saucepan.  Remove from heat, cover and let steep for 15 minutes.

While the rosemary steeps, in a large bowl mix the cornstarch with the remaining sugar, then pour in the remaining milk, mixing with a whisk to combine.  Add the egg yolks and whisk until the mixture is smooth.

Remove the rosemary sprig.  Heat the milk and rosemary mixture to a strong simmer, stirring constantly with a spoon.  Working quickly, use a ladle or cup with long handle to pour a third of the mixture into the yolk mixture to temper it so that the eggs don’t scramble.  Be sure to whisk constantly while you pour.  (I find it easiest to pour the hot milk into something with a spout).

Pour the tempered egg mixture back into the saucepan on the stove, stirring with a whisk covering as much of the pan as possible so that the mixture doesn’t stick or burn.  Once the mixture comes to a boil, remove it from the stove immediately, and stir in the butter and vanilla.

Divide the mixture into small cups or bowls.  This recipe makes 4-6 servings.  Cover and refrigerate until chilled.

Coarsely chop the hazelnuts, and distribute evenly over the puddings before serving.

Serves 4.

VERDICT:  This is just a little bit out of the ordinary and wonderful.  The toasted hazelnuts really do add--don't skip them.  Keep.  From Design*Sponge.

Strawberry Rye Squares

• 1 ¼ cups rye flour
• 1 cup all-purpose flour
• 2 cups old fashioned oats
• 1 ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup unsalted butter, at room temperature
• 1 cup firmly packed dark brown sugar
• 3/4 cup unbleached raw sugar
• 1 large egg, plus 1 egg yolk
• 1 tsp vanilla
• Scant 1 cup strawberry preserves (or your favorite jam)
• ¾ cup lightly toasted walnuts

Preheat the oven to 375 degrees F. Lightly butter a 9 by 13-inch pan and line it with parchment paper so there are overlapping flaps. Butter and flour the parchment paper.  

Whisk together the flours, oats, baking powder and salt in a medium bowl.

Beat together the butter and sugars in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla. Add the flour mixture and stir slowly to mix completely. 

Layer about 2/3 of the dough into the baking pan, pressing into an even layer. Spread the preserves evenly over the top. Drop the remaining dough in small clumps to the cover the jam, letting a little jam peek through. Sprinkle with the nuts. 

Bake until the dough is set and golden, about 45 to 50 minutes. Cool slightly in the pan, about 15 minutes, and then use the parchment to lift the bars onto a flat surface.  Serve warm or cool completely.  Store in an airtight container for up to three days.

VERDICT:  I'm finding these a little addictive--I keep cutting out little squares when I walk through the kitchen.  I used regular old Smuckers and they still turned out very nicely.  Keep.

Apple and Pear Crisp

Filling:

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples)
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Serves 8.

VERDICT:  Not terrible, but very sweet.  The recipe also makes an overwhelming amount of topping.  I admit I used fewer apples and pears and stuck it all in an 8x8" pan, but I still have masses of crumble left over.  Toss.