Cider Doughnut Muffins from Yankee magazine

  • 2 cups sweet apple cider
  • 1/2 cup unsalted butter, softened, plus more for pan
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/4 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon table salt

Preheat your oven to 375° and set a rack to the middle position. Lightly grease a standard 12-cup muffin pan and set aside.

Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set aside to cool.

Using a standing or handheld mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla extract and blend.

In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Add a third of this mixture to the butter mixture and beat just to combine. Add half the reduced cider and beat to combine. Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture. Divide the batter evenly among the prepared muffin cups and transfer to the oven. Bake until tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and let cool 10 minutes. 

For the topping:

  • 3/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons salted butter, melted

Now, prepare the topping: In a medium-size bowl, whisk together the sugar and cinnamon. As soon as the muffins are cool enough to handle, brush their tops and sides with butter, then roll in the cinnamon sugar to coat. Serve warm or at room temperature. 

State Fair Lemonade, chef john

  • 6 lemons
  • 1 1/4 cups white sugar
  • 5 cups cold water

  1. Wash lemons and peel off all the zest using a vegetable peeler. Set peeled lemons aside. Add the lemon zest to a bowl and cover with sugar. Toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
  2. Bring water to a boil in a pot over high heat; turn off heat and pour in the lemon-sugar mixture. Stir and let sit until the sugar is completely dissolved, about 5 minutes.
  3. Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
  4. Cut the lemons in half and squeeze into the bowl. Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill thoroughly before serving over ice, at least 2 hours.
  • Chef’s Notes:
  • If your lemons feel waxy, give them a good scrub under hot water before using.
  • Feel free to adjust amounts of lemon juice and sugar.

Strawberry Drop Biscuits NYTimes

  • 1 ½ cups/190 grams all-purpose flour
  • ¼ cup/50 grams granulated sugar
  • 4 teaspoons baking powder
  • 6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes
  • 4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit
  • 6 tablespoons heavy cream, plus more if needed
  • ¼ cup/30 grams unsifted confectioners’ sugar
  1. Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
  2. Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
  3. Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
  4. Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
  5. Add the confectioners’ sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.

Strawberry Spoon Cake from NYT

  • ½ cup unsalted butter (1 stick), melted, plus more for greasing
  • 5 ounces frozen and thawed or fresh, hulled strawberries (about 1 cup)
  • ⅔ cup packed light brown sugar
  • ½ cup whole milk, at room temperature
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  •  Vanilla ice cream, for serving
  1. Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
  2. Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
  3. In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
  4. Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

chocolate lava cake for two from NYTimes.com

  • 3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
  • 3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
  • 3 tablespoons granulated sugar, plus more for the ramekin
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  •  Confectioners’ sugar, to serve (optional)
  1. Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
  2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
  3. In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
  4. Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
  5. Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
  6. Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.

chocolate pudding from allrecipes.com

  • 2 3/4 cups milk
  • heaping 1/8 tsp salt
  • 3 tbsp cocoa powder
  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • 2 tbsp room temp butter
  • 1 tsp pure vanilla extract

Instructions

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

apple pie from jennycancook.com

  • 3/4 cup sugar
  • 3 Tablespoons Minute tapioca (or all-purpose flour)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 pounds apples, chopped into 1-inch pieces (9-10 cups) – I use Granny Smith
  • [a Tablespoon of milk + a Tablespoon of sugar for topping]
  1. Combine sugar, tapioca, and spices in a large bowl.
  2. Peel, quarter & core apples. Cut into 1-inch chunks.
  3. Stir apples into the tapioca mixture and place in prepared pie pan.
  4. Roll top pastry between floured wax paper and place on top. Trim or flute edges.
  5. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
  6. Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills.
  7. Cover the rim with a pie ring or foil. Bake for 50 minutes. Cool completely (about 3 hours).

pie crust from jennycancook.com

  • 2 1/2 cups all purpose flour (aerate before measuring)
  • 2 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk (low fat or whole milk)
  • 1/2 cup vegetable oil (I use avocado oil)
  1. Preheat oven to 400° F.
  2. Combine flour, sugar, and salt in a bowl.
  3. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand.
  4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
  5. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half.
  6. Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan)

Ruthie’s Apple Cake recipe by Bonnie Stern

2 eggs
1 cup sugar
2/3 cup vegetable oil
¼ cup orange juice
2 tsp pure vanilla extract
1 ½ cups flour
2 tsp baking powder
¼ tsp salt
½ cup brown sugar
1 tsp cinnamon
4 to 5 apples, peeled, cored and chopped
½ cup walnuts, toasted and chopped
2 tbsp coarse sugar, optional

With an electric mixer, beat eggs and sugar in a bowl until light. Beat in oil. Beat in orange and vanilla.

In a separate bowl, combine flour, baking powder and salt. Add to egg mixture and stir until combined.

In a third bowl, combine brown sugar, cinnamon, apples and nuts.

Spread about half of the batter in an oiled and parchment lined 9 inch spring-form pan. Spoon apples on top of this batter. Drizzle remaining batter on top of the apples. The batter on the top layer may not cover the apples completely. Sprinkle with coarse sugar.

Bake in a preheated 350 degrees F oven for about 50 to 60 minutes or until a cake tester comes out clean. If the cake is browning too much, cover loosely with foil and reduce oven heat to 325 degree F. Makes 8 to 12 servings.

Recipe from “Friday Night Dinners” by Bonnie Stern.