Vanilla Cake

Ingredients

  • 1/2 cup unsalted butter softened to room temperature (113g)
  • ½ cup canola oil* (120ml)
  • 1 1/2 cup sugar 300g
  • 4 eggs room temperature preferred
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour (390g)
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk room temperature preferred (300ml)
  • 1 batch Chocolate Frosting

Cranberry-Vanilla Cinnamon Swirl Bread

Ingredients

DOUGH
  • 1 ¼ cups water
  • 2 teaspoons instant yeast
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 ¼ teaspoons salt
  • ¼ cup Baker’s Special Dry Milk or nonfat dry milk
  • ¼ cup potato flour
  • 3 cups King Arthur Unbleached All-Purpose Flour
FILLING
  • 1/2 cup Baker’s Cinnamon Filling*
  • 2 tablespoons water
  • 1 cup chopped dried cranberries, optional
  • *Baker’s Cinnamon Filling is key to making a really tasty bread. If desired, substitute 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 to 2 tablespoons cinnamon (to taste) and 1 tablespoon soft butter.
GLAZE
  • ½ cup confectioners’ sugar
  • 1 teaspoon vanilla paste or vanilla extract
  • 2 tablespoons milk
GARNISH (OPTIONAL)
  • 2 tablespoons pearl sugar

Herb-Crusted Pork Loin

Ingredients

  • 3 tbsp. grainy Dijon mustard
  • 2 tbsp. butter
  • 1 tbsp. honey
  • 1/4 c. Chopped fresh dill
  • 3 green onions
  • 1 tbsp. grated lemon peel
  • 2 tsp. Kosher salt
  • 1/2 tsp. pepper
  • 1 boneless pork loin roast

Directions

  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, whisk together the mustard, butter, and honey. In another bowl, combine the dill, green onions, and lemon peel.
  3. Sprinkle the pork all over with the kosher salt and pepper. Then, brush the pork generously with the mustard mixture. Transfer half of the herb mixture to a bowl and refrigerate. Coat the pork with the remaining herb mixture, pressing to adhere.
    Place the pork on a rack in a small roasting pan.
  4. Roast for 1 hour to 1 hour and 10 minutes, or until the pork is cooked through (meat thermometer reaches 145 degrees F). Remove the roast from the oven and let it stand for 15 minutes. To serve, sprinkle the roast with the reserved herb mixture before slicing.

Cafe con Leche Ice Cream

Ingredients

  • 1 cup brewed espresso
  • 2/3 cup sugar
  • 1/8 teaspoon fine sea salt
  • 1 cup heavy cream
  • 5 egg yolks
  • 1 cup half and half or 1/2 cup heavy cream plus 1/2 cup whole milk
  • 1/2 teaspoon vanilla

Directions

  1. Pour the hot espresso over the sugar and salt in a sauce pan over medium heat. Stir to dissolve the sugar. Add the cream and stir again. Lightly whisk the egg yolks and slowly pour them into the espresso mixture, whisking constantly.
  2. Stir constantly while warming the mixture over medium heat. Continue stirring until the mixture thickens slightly and coats the back of a spoon, this should take about 10 minutes. Combine the half and half and vanilla in a medium size glass bowl and pour the warm mixture into the cream.
  3. Stir to combine and then place in the refrigerator.
    Chill for at least 6 hours, preferably overnight, before freezing according to your ice cream maker’s directions. Serve immediately for soft-serve ice cream or store in an airtight container and freeze for a couple of hours for a firmer ice cream. Serve with Chocolate Sauce if desired. Enjoy!

Zucchini Pasta Salad With Corn And Black Beans

Ingredients

  • 4-6 ounces pasta – penne, linguini, bow tie- or try GF pasta or Chickpea Pasta
  • 2 tablespoons olive oil
  • 4 fat garlic cloves- rough chopped
  • 2 shallots ( or half a red onion) – thinly sliced
  • 1 pound zucchini or summer squash ( a mix is nice)
  • 1 ear of corn, or sub red bell pepper
  • 1 lemon, zest and some juice to taste
  • 2-3 cups cooked or canned black beans- or sub any other bean! (1-2 cans)
  • 10 colorful cherry tomatoes, halved
  • Heaping handful arugula (optional)
  • ½ – 1 cup chopped cilantro, Italian parsley or basil
  • Optional – crumbled feta or goat cheese, pecorino, capers, kalamata olives, pumpkin seeds, chili flakes

Spaghetti Squash and Chickpea Sauté

Ingredients

  • 3 lb. spaghetti squash
  • 1 small red onion, finely chopped
  • 4 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • 2 cloves chopped garlic
  • 1 15-ounce can chickpeas, rinsed
  • 1 c. fresh flat-leaf parsley, chopped
  • 2 oz. crumbled feta

Directions

  1. Using a large serrated knife, halve spaghetti squash lengthwise; discard seeds. Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender, 9 to 11 minutes. Use a fork to shred squash strands, and transfer to a large bowl.
  2. In a small bowl, toss onion, lemon juice, and a pinch each salt and pepper.
  3. In a nonstick skillet, heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown. Add chickpeas; cook for 2 minutes. Toss with spaghetti squash, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Fold in parsley and onion (and juices). Top with crumbled feta.