Raspberry Glaze In a small saucepan combine 1 1/2 cups blackberries and 1 tablespoon lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the berries smooth, until thickened into a deep, dark blackberry reduction, about 10 to 12 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any seeds/large chunks behind. Allow mixture to cool at least 10 minutes before using. Transfer blackberry puree to a large bowl. Add in 3 cups confectioners’ sugar, 1 tablespoon heavy cream, and 1/8 teaspoon salt and whisk smooth. If the glaze appears too thin, add in a little more confectioners’ sugar; if the glaze appears too thick add in a little more cream.
Doughnuts The Ingredients
The Steps
DOUGHNUTS
DOUGHNUTS
• 2 1/4 tsp. active dry yeast
• Using an electric mixer, whisk together yeast, warm water and 1/2 tsp of the sugar. Let rest 5 - 10 minutes.
• 1/2 c. warm water, 110 degrees • 1/4 c. granulated sugar, divided • 1/4 cup evaporated milk, warmed to 110 degrees • 1/2 tsp. salt • 1/4 c. vegetable shortening, at room temperature • 1 large egg • 1 egg yolk • 1/2 tsp. vanilla extract • 2 1/2 c. all-purpose flour, then more as needed • 3 - 4 c. vegetable shortening,
• Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla. Add half of the flour and set mixer with whisk attachment and blend until smooth. • Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more. You shouldn’t need a lot more, you want dough to be slightly sticky and tacky but shouldn’t stick to a clean fingertip). • Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours. • Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes). • Cover and let rise until doubled, about 30 - 40 minutes. • Heat shortening in a cast iron dutch oven to 360 degrees (don’t walk away from oil while preheating and don’t let it get above 375 degrees, remove from heat and reduce heat as needed). • Carefully transfer doughnuts to oil (I could fry 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown. • Transfer to a wire rack and allow to cool 1 - 2 minutes then dip top half in glaze while still warm and return to wire rack and allow glaze to set at room temperature. Best served warm.
Lemon Bars The Ingredients
The Steps
Crust
Crust
• 3/4 c. (1 1/2 sticks) chilled unsalted butter, cut into pieces
• Preheat oven to 350°.
• 6 tbsp. sugar • 1 teaspoon kosher salt • 2 large egg yolks • 1 tsp. vanilla extract • 2 c. all-purpose flour
Filling and Assembly • 1 1/3cups fresh lemon juice • 1 tsp. kosher salt
• Using an electric mixer on low speed, beat butter, sugar, and salt in a medium bowl until butter is almost completely smooth, about 2 minutes. Increase speed to medium and beat until butter is creamy, about 2 minutes more. Beat in egg yolks and vanilla. Reduce speed to low, add flour, and beat until no dry spots remain. • Firmly press dough into the bottom and 1/2 cup up the sides of a 13x9 inch baking dish (the firmer you press, the easier it will be to cut the crust). Bake crust until golden brown on the bottom and a shade or two darker at the edges, 25-35 minutes. Remove dish from oven and reduce oven to 300°.
• 1 1/2 c. granulated sugar, divided
Filling and Assembly
• 1 vanilla bean, split lengthwise
• Combine lemon juice, salt, and 1/2 cup sugar in a small saucepan. Scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring to dissolve sugar.
• 6 large egg yolks • 2 large eggs • 1 c. (2 sticks) chilled unsalted butter, cut into pieces • Powdered sugar (for serving)
• Meanwhile, whisk egg yolks, eggs, and remaining 1 cup sugar in a medium bowl until no longer grainy and slightly lightened in color, about 2 minutes. • Whisking constantly, gradually stream hot lemon mixture into egg mixture, then transfer mixture back to saucepan. Cook over medium heat, whisking constantly, until thickened and marks from whisk are just visible, 5–7 minutes. Remove from heat and whisk in butter, adding a couple of pieces at a time and whisking until incorporated before adding more, until smooth. • Strain warm curd through a fine-mesh sieve into warm crust and bake until curd is set around the edges (filling should still wobble when dish is jiggled; it will set completely as it cools), 15–20 minutes. Do not over bake or filling may curdle. Transfer to a wire rack and let cool, about 2 hours, then chill until cold, at least 1 hour. • Just before serving, cut lemon bars into thirty-two 1 1/2 inch squares and dust with powdered sugar.
Cream Pops RASPBERRY PEACH
The Ingredients
The Steps
• 6 oz. raspberries
• Cook raspberries and 1 Tbsp. sugar in a small saucepan over medium-low heat, stirring occasionally, until raspberries are broken down and thickened slightly, 10–15 minutes; let cool.
• 1/3 c. plus 1 tablespoon sugar • 1/2 c. whole milk • 1 tbsp. nonfat dry milk powder • 1 c. cold heavy cream • 1/4 tsp. kosher salt • 1 large yellow peach, peeled, cut into 1/2-inch pieces (about 7 ounces)
• Meanwhile, heat milk, milk powder, and remaining 1/3 cup sugar in a small saucepan over medium, stirring occasionally, until sugar dissolves, about 4 minutes; let cool. • Using an electric mixer on medium-high speed, beat cream and salt in a large bowl until medium-stiff peaks form.
Special equipment
• Gently whisk in milk mixture until incorporated. Gently fold in peach, followed by cooled raspberries (mixture should look marbled).
• Ten 3-ounce ice-pop molds
• Pour raspberry mixture into ice-pop molds. Cover and insert sticks. • Freeze until solid, at least 2 hours. Dip molds briefly in hot water to release pops.
Note: Choose your ice-pop mold carefully as some may create cream pops that look inappropriate.
Baby Cakes The Ingredients
The Steps
Cake
Cake
• 2 3/4 c. sugar • 3/4 c. salted butter, softened
• Cream together the sugar, butter, and shortening until smooth then beat in vanilla. Add eggs, one at a time until fluffy.
• 3/4 c. shortening
• In a separate bowl, sift together the flour, baking powder, and salt.
• 2 tsp. vanilla extract • 5 eggs • 3 c. all-purpose flour • 1 tsp. baking powder
• Add the flour mixture and the evaporated milk to the original mixture. Beat for 2 minutes on medium speed, then fold in the sour cream.
• 3/4 c. evaporated milk
• Spread onto a parchment lined half sheet pan. Bake at 325°F until a toothpick inserted in the middle comes out clean (25-35 minutes). Let cool on cooling rack.
• 1/4 c. sour cream
• Cut cakes into whatever shape you wish.
Icing
Icing
• 1 tsp. salt
• 6 c. powdered sugar, sifted • 1/2 c. water • 2 tbsp. light corn syrup • 1 tsp. almond extract • 1 tsp. vanilla extract • 3/4 c. white chocolate chips Note: You can eliminate or substitute different extracts to suit your taste.
• Start by bringing a pot of water to boil, then placing a larger glass bowl over it. This will serve as a double boiler. • In the glass bowl, whisk together the powdered sugar, water, corn syrup and extracts. • Continue whisking or stirring until the mixture becomes smooth and consistent. It should be thin enough to drizzle from a spoon, but not so thin that it all runs off of the cake. • When it’s ready, add in the white chocolate chips and stir until melted. • Pour icing over the top of the cakes.
Raspberry Filling In a small sauce pan, combine 1 1/2 c. frozen raspberries, 1 tbsp cornstarch, 2 tbsp lemon juice, and 1/4 c. sugar. Slowly bring to a boil over medium high-heat (keep stirring until thickened for best results). Let cool completely before spreading onto cake.
Molasses Cookies The Ingredients
The Steps
• 1 1/4 c. all-purpose flour
• Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1 1/2 tsp. pepper in a medium bowl to combine.
• 1/2 c. whole wheat flour • 1 tsp baking soda • 1 tsp kosher salt • 2 tsp ground ginger • 1 1/2 tsp ground cinnamon • 1/2 tsp ground cloves
• Using an electric mixer on medium speed, beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and beat to incorporate. Add 1/3 cup molasses and mix just to combine. • Reduce mixer speed to low and gradually add dry ingredients; beat just until incorporated.
• 1 1/2 tsp finely ground black pepper, plus more for sprinkling
• Pat dough together and wrap in plastic. Chill until firm, about 1 hour.
• 1 c. (packed) dark brown sugar
• Place racks in upper and lower thirds of oven; preheat to 350°.
• 1/2 c. (1 stick) unsalted butter, room temperature • 1 large egg, room temperature • 1/3 c. plus 1 tbsp. mild-flavored (light) molasses • 3/4 c. powdered sugar • 1 tbsp (or more) milk • Raw sugar (for sprinkling)
• Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. • Place on 2 parchment-lined baking sheets, spacing about 2” apart (you should be able to fit about 12 on each sheet). • Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9–12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). • Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely. Repeat with remaining dough, using fresh parchment paper on baking sheets. • Whisk powdered sugar, milk, and remaining 1 Tbsp. molasses in a medium bowl until smooth. The glaze should be very thick and glossy but still pourable. If needed, add more milk or water 1/2 -teaspoonful at a time until you get to the right consistency. Drizzle glaze over cookies and sprinkle with raw sugar and more pepper.