Warm Almond-Cherry Cake

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
  • 1 cup all-purpose flour (spooned and leveled), plus more for pie plate
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 teaspoon pure almond extract
  • 1/2 cup sliced almonds
  • 1 bag (12 ounces) frozen cherries, thawed and dried

Directions

  1. Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
  3.  Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.
Advertisements

Double Chocolate Zucchini Bread

Ingredients

  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder, optional
  • 1/3 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa
  • 1 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups shredded, unpeeled zucchini, gently pressed
  • 1 cup chocolate chips

Directions

  1. Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
  2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  3. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
  4. Stir in the zucchini and chocolate chips.
  5. Pour the batter into the prepared pan.
  6. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
  7. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
  8. Cool completely before slicing; store well-wrapped, at room temperature.
  9. Yield: one 8 1/2″ x 4 1/2″ loaf.

Pulled Pork

Ingredients

  • 1/4 cup brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions, cut into halves
  • 1 bottle good barbecue sauce and good-quality hamburger rolls, for serving

Directions

  1. Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.Preheat the oven to 300 degrees F.
  2. Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
  3. Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce.
  4. Pour in the barbecue sauce and stir to heat.
    Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.

Lightened Vanilla Bean Ice Cream

Ingredients

  • 1/2 cup granular sweetener for ice cream*
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla bean paste or extract

Directions

  1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
  2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
  3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
  4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. Let stand at room temperature 5 to 10 minutes before serving.

     

Sweet And Sour Aubergines

Ingredients

  • 1 tsp salt
  • 8 baby aubergines, quartered lengthways
  • 3 tbsp gram (chickpea) flour
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tbsp finely grated fresh ginger
  • 2 cloves of garlic, crushed
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • Handful of fresh coriander leaves, chopped
  • 3 tbsp coconut or vegetable oil
  • Juice of 1/2 a lemon
  • 3 tsp brown sugar

Banana Brunch Punch

Ingredients

  • 6 medium ripe bananas
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 3 cups warm water, divided
  • 2 cups sugar, divided
  • 1 can (46 ounces) pineapple juice, chilled
  • 3 bottles (2 liters each) lemon-lime soda, chilled
  • Orange slices, optional

Directions

  1. In a blender, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth.
  2. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid.
  3. One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.