Chilled Oranges in Orange Flower-Caramel Syrup

8 good eating oranges, preferably organic or unsprayed, or more clementines/tangerines
2 teaspoons orange flower water
1 cup sugar

Zest 2 of the oranges, using a zester or microplane to make fine shreds.

Use a sharp knife to remove the skin and all of the white membrane from the oranges.  Cut the oranges crosswise into 1/4-inch slices, removing any seeds.  If using clementines or small tangerines, just remove as much white membrane as possible without trying to remove the skin.

Arrange orange pieces in a shallow serving dish, sprinkle with zest and orange flower water, and set aside.

To make the caramel, spread the sugar in a dry skillet or medium or large saucepan.  Set the pan over medium-high heat and heat, without stirring, until the sugar begins to melt into a clear syrup around the edges.  Turn the heat down to medium and continue melting the sugar without stirring - shake the pan to redistribute it - for as long as the syrup remains clear.  When the syrup begins to color, stir with a silicone spatula or wooden spoon, mixing and spreading the syrup and sugar together, until all the sugar is melted and beginning to color evenly.  If some of the syrup starts to color too quickly before the rest, turn the heat down or take the pan off the heat for a few minutes,and continue to stir.  When the syrup is reddish-amber, or the color of medium-dark honey, remove from heat.

Immediately pour the hot caramel over the orange slices.  The oranges may be kept, covered in the refrigerator, for up to 2 days.  If you serve the oranges after a brief chilling, some of the caramel will have hardened into a thin, brittle layer on top of the oranges.  Lengthier chilling will melt the caramel completely.

Serves 8.

From Pure Dessert by Alice Medrich, with very minor changes

Note: This is delicious served with Labneh Tart.

Homemade Labneh

2 cups plain whole-milk yogurt  

Arrange a double layer of cheesecloth in a strainer (or, alternatively, line a strainer with coffee filters).  Spoon yogurt into strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl.  Lightly cover strainer with plastic wrap.  Refrigerate 12-24 hours.  After 12 hours, the yogurt mixture will have thickened into standard labneh; after 24 hours, it will have thickened further, into extra-stiff labneh.

Remove strainer from bowl; discard whey. Spoon labneh into a bowl and store in refrigerator for up to 1 week.

Makes 1 1/4 cups.

From Cooking Light

Labneh (Lebni) Tart

For the crust:

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup granulated sugar

3/4 teaspoon pure vanilla extract

1/4 teaspoon salt

1 cup (4.5 ounces) all-purpose flour

For the filling:

3 large eggs

1/4 cup (plus optional 2 tablespoons) sugar

1/8 teaspoon salt

1/2 teaspoon pure vanilla extract

1 1/2 cups (12 ounces) labneh (yogurt cheese) (Note: if making labneh from recipe at link, increase amount of yogurt to 3 cups and let stand for 12 hours for standard labneh)
1 egg yolk, lightly beaten with a pinch of salt

9 1/2-inch fluted tart pan with a removable bottom

To make the crust, position a rack in the lower third of the oven and heat the oven to 350 F.

In a medium bowl, combine the butter with the sugar, vanilla, and salt.  Add the flour and mix just util well-blended.  If the dough seems too soft and gooey, let it stand for a few minutes to firm up.

Press the dough evenly over the bottom and up the sides of the tart pan to make a thin, very even, layer.  This takes a little patience, as there is just enough dough; to avoid ending up with extra-thick edges, press the dough squarely into the corners of the pan.  Place the pan on a cookie sheet.

Bake until the crust is a deep, golden brown, 20 to 25 minutes, checking after about 15 minutes or so to see if the dough has puffed up from the bottom of the pan.  If it has, lift and gently slam the cookie sheet down to settle the dough, or press the dough down with the back of a fork and prick it a few times with the tines.

Meanwhile, make the filling.  Somewhat surprisingly, the order in which the ingredients are mixed makes a big difference in the smoothness of the tart, so proceed without deviation.  In a medium bowl, whisk the eggs with the sugar, salt, and vanilla.  Whisk in the yogurt cheese.

When the crust is ready, remove it from the oven and turn the temperature down to 300 F.  Brush the bottom of the crust with a thin layer of the beaten egg yolk to moisture-proof it.  Return the crust to the oven for 1 minute to set the yolk.

Pour the filling into the hot crust and spread it evenly.  Return the tart to the oven and bake until the filling is set around the edges but, when the pan is nudged, quivers like very soft Jell-O in the center, around 15 to 20 minutes.  Check often in the last few minutes, as over-baking will destroy the silky-smooth texture of the filling.  Cool the tart completely on a rack.  Refrigerate if not serving within 3 hours.

Serves 8.

From Pure Dessert by Alice Medrich

Note: This is delicious served with Chilled Oranges in Orange Flower-Caramel Syrup.

Brussels Sprouts Hash

1 pound (454 grams) Brussels sprouts, trimmed
3 tablespoons canola oil
1 tablespoon split urad dal
1 tablespoon split chana dal
1 1/2 teaspoons mustard seeds
1 teaspoon chili flakes
1 tablespoon minced shallot
1 tablespoon peeled minced fresh ginger
1 tablespoon minced green chilies
Leaves from 2 sprigs fresh curry leaves
Kosher salt
5 tablespoons water

Thinly slice the Brussels sprouts, using a mandoline or knife; you should have about 8 cups.

Place a large saute pan over low heat and add the oil and dals.  Heat until the dals just begin to color and smell toasty, 2 to 3 minutes.  Add the mustard seeds, increase the heat to medium, and cook until the seeds pop, 1 to 2 minutes.  Add the chili flakes and cook for 30 seconds.

Add the shallot, ginger, chilies, and curry leaves.  Season with salt and cook until the shallots are fragrant, 2 to 3 minutes.  Add the water and simmer until the liquid is almost completely gone and the lentils soften slightly (they should still be a little crunchy but not hard), 8 to 10 minutes.

Add the Brussels sprouts to the pan, increase the heat to high, and stir-fry until the sprouts are slightly tender but with some crunch, about 2 minutes.

Season with salt to taste and serve.

Serves 4 to 6.

From Flavorwalla by Floyd Cardoz

Herby Lemony Orzo Salad

4 cups chicken broth, vegetable broth, water, or combination
1 1/2 cups orzo
2 large handfuls baby spinach or arugula leaves, chopped 
1 15-ounce can chickpeas/garbanzo beans or white beans, rinsed and drained
1 cucumber, diced
1 red bell pepper, diced
1 cup roughly chopped basil leaves
1-2 lemons, zested and juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

Pour the broth/water into a heavy, large saucepan - add salt if using only water.  Cover the pan and bring to a boil over high heat.  Stir in the orzo.  Cover partially and cook until the orzo is tender but still firm, stirring frequently, about 7 minutes.  Drain the orzo through a strainer.  Transfer orzo to a large bowl and toss until it cools slightly. Set aside to cool completely.

Add remaining ingredients to bowl.  Toss evenly until combined.  Taste and season with a few generous pinches of salt and pepper, or more to taste, and also add more lemon juice if desired.

Serve immediately or cover and refrigerate for up to 3 days.

Recipe combined from GimmeSomeOven blog and Giada De Laurentis from the Food Network

Apple Cider Caramel Sauce

1 cup apple cider
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream

Cook cider in a 3-quart saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup.  Stir in remaining ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Boil, stirring constantly, 2 minutes.  Remove from heat and cool completely.  Refrigerate up to 1 week.  To reheat, microwave at high 10 to 15 seconds or just until warm; stir until smooth.

Makes 1 1/4 cups.

From Southern Living

Sticky Fruity Upside-Down Cake

Topping:
1 apple or firm pear, peeled, cored, and sliced
1/3 cup dried blueberries, currants, cranberries, or raisins
1/2 cup packed light brown sugar
3 tablespoons unsalted butter, plus extra for greasing the pan

Cake:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 large egg or equivalent egg substitute

1 tablespoon apple or pear jam preserves (optional)

1/2 cup well-shaken buttermilk

Heat the oven to 400° F.

To make the topping, grease a 9-inch round cake pan well with butter.  Lay the fruit slices across the bottom and sprinkle evenly with the dried fruit.  In a small saucepan over medium heat, melt the brown sugar and butter together until the mixture is foaming and the sugar has dissolved.  Pour the sugar-butter mixture over the fruit.  Bake in the oven for 20 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, and salt, and set aside.  In a larger bowl, beat butter and sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla.  Add egg, and preserves if using, and beat well.

At low speed, mix in the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing until just combined.  When fruit is baked, remove from oven and spoon batter into the baking pan, spreading it evenly across the fruit and smoothing the top.  

Bake until cake is golden and a wooden pick inserted in the center comes out clean, 20 to 24 minutes.  Cool in pan 5 minutes.  Invert a flat platter over the baking pan and, holding them together, invert quickly and carefully.  Lift off the baking dish.  

Serves 4 to 8 people.

Assembled by me from various recipes.

Salted-Caramel Chocolate Chip Cookie Bars

2 1/8 cups (301 grams) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (170 grams) unsalted butter, melted and cooled to room temperature

1 cup (198 grams) light brown sugar

1/2 cup (99 grams) granulated sugar

1 egg

1 egg yolk

2 teaspoons vanilla extract

2 cups (340 grams) semisweet chocolate chips

10 ounces caramel candy squares, unwrapped

3 tablespoons heavy cream

Fleur de sel (or other sea salt), for sprinkling over caramel 

Heat oven to 325 degrees F.  Grease a 9-inch square pan and line with parchment paper; set aside.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Using an electric mixer, mix together the melted butter and sugars on medium speed until combined.  Add the egg, egg yolk, and vanilla extract and mix until smooth.  Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

In a medium microwave-safe bowl, combine the caramels and heavy cream.  Microwave on high until the caramels are melted, stirring every 20 seconds.  This will take about 2 minutes.

Press half of the cookie dough into the prepared pan, smoothing the top with a spatula.  Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border.  Sprinkle the caramel with sea salt.  Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered.  

Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.  Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.  Cut into squares and serve.  Store leftovers in an airtight container at room temperature for up to 4 days.

Makes 16 bars.

From BrownEyedBaker.com

No-Soak Instant Pot Black Beans

1 pound dried black beans (about 2 cups, no need to soak)

1 1/2 teaspoons olive oil

1 small yellow onion, diced

1 green bell pepper, cored, seeded, and diced

1 teaspoon kosher salt

1 teaspoon ground cumin

1 teaspoon dried oregano

2 bay leaves

3 cloves garlic, minced

3 cups water

Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.

Set the Instant Pot to SAUTE and add the olive oil.  Once the oil is hot and shimmering, add the onion, bell pepper, and salt.  Cook until the vegetables soften, about 4 to 6 minutes.  Stir in the cumin, oregano, bay leaves, and garlic and cook until the spices are very fragrant, about 30 seconds.

Add the water and beans and stir.  Cover and seal the Instant Pot.  Cook on HIGH pressure for 35 minutes.  When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid.  Remove the bay leaves and discard them. 

Notes: To store, let the beans cool completely and divide into containers of desired size. Refrigerate for up to 5 days or freeze for 3 or more months.

If you'd like the beans to have a completely neutral flavor so that you can swap them into recipes that call for canned black beans, omit all ingredients but the water, beans, and salt. Follow recipe according to the directions above.

Makes 6 cups.

From WellPlated.com

Buttermilk Cornbread

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Heat oven to 375 F.  Grease an 8-inch square pan, unless planning to bake the cornbread in a skillet.

Melt butter in a large skillet or pan.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well-blended.  Combine buttermilk with baking soda and stir into the mixture in the pan.  Stir in cornmeal, flour, and salt until well-blended a few lumps remain.  Pour batter into the prepared pan (or bake in the skillet).

Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

From AllRecipes.com.

Swiss Chard and Sweet Potato Gratin

1/4 cup (1/2 stick or 2 ounces) butter

1 small onion, finely chopped

3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces (keep separated)

Pinch of nutmeg

2 cups heavy cream or whole milk

2 garlic cloves, minced

2 tablespoons flour

2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds

1 tablespoon minced fresh thyme

Fine sea salt

Freshly ground black pepper

1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened.  Add chard stems, pinch of nutmeg, and salt and pepper to taste, and cook, stirring, until vegetables are tender but not browned, about 8 minutes.  Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted.  Season with salt and pepper, then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer, then keep warm.  Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour.  Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute.  Season sauce with salt and pepper.

Assemble gratin: Heat oven to 400°F.  Butter deep 9×13 baking dish.  Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the thyme, and a 1/4 cup of the cheese.  Distribute half of the greens mixture over the cheese, then sprinkle another quarter of the herbs and 1/4 cup of the cheese over it.  Pour half of bechamel sauce over the first two layers, then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese, and then the remaining greens and herbs.  Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible.  Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed.  Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge.  You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this.

Serves 12.

From Smitten Kitchen, with very minor changes

Creamy Butternut Squash Pasta Sauce

2 pounds butternut squash, peeled, seeded, and cut into pieces no larger than 1 inch
1 sweet or yellow onion, quartered
3 garlic cloves, peeled
1/8 teaspoon red pepper flakes
Salt
Freshly ground pepper
3 tablespoons olive oil
1/3 cup heavy cream or milk
1/2 cup grated Parmesan cheese
1 to 2 cups water or vegetable broth

Heat oven to 375 F.

Toss vegetables with red pepper flakes, salt, pepper, and olive oil.  Spread on a baking pan (lined with parchment paper or foil, if preferred, for easy clean-up).  Roast in the oven for 45 minutes.

Puree roasted vegetables with cream and Parmesan cheese until smooth.  Add water or vegetable broth as needed to reach desired thickness.

Makes 5 cups sauce. 

From cocoandash.com, with minor changes

Salted Butter Caramel Sauce

6 tablespoons (3 ounces, 85 grams) 
3/4 cup (150 grams) sugar
1 cup (250 m) heavy cream, warmed
1/2 teaspoon vanilla extract
1/2 teaspoon flaky sea salt

Melt butter and sugar together in a large saucepan over medium heat (one that will hold at least 4 quarts or preferably larger).

Continue to cook the sugar and butter together, stirring frequently, until the color is deep golden brown and it starts to smoke.  For best results, cook the mixture until it smells a little smoky, too, but be careful to find the balance between well-browned and the moment before it's burnt, which is when it's ready to have the cream added; it should be the color of an old copper penny.

Immediately remove from heat and gradually pour in the warm cream, stirring constantly, until smooth.  Mix in the vanilla and salt.

Note: If the sauce seizes up when you add the cream, you've probably added it too quickly or it wasn't warm enough.  You can gently warm the sauce over low heat and stir in hardened caramel until dissolved; strain out any stubborn bits that remain.

The sauce can be made up to two weeks in advance and stored in a jar in the refrigerator.  Rewarm by placing the jar in a saucepan of warm water or in a microwave oven.

Makes about 1 1/2 cups.

From DavidLebovitz.com

Apple Cider, Grainy Mustard, and Shallot Vinaigrette

3/4 cup (180 ml) apple cider
2 tablespoons apple cider vinegar
3 tablespoons minced shallot
Kosher salt
Freshly ground black pepper
1 1/2 tablespoons whole-grain Dijon mustard
1/4 cup mild-flavored extra virgin olive oil

In a small skillet or pan over medium-high heat, bring the cider to a boil.  Continue boiling, swirling the pan occasionally, until reduced to 3 tablespoons, about 5 minutes.  Pour the hot reduced cider into a heatproof glass jar and let cool to room temperature.

Add the vinegar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the jar and swirl to dissolve the salt.  Add the mustard and olive oil, screw on the lid tightly, and shake until the ingredients are well-combined.  Let stand to allow the flavors to meld, about 15 minutes.  Taste and adjust the seasoning with additional salt and pepper, if necessary.  Shake to recombine just before using.

Makes 3/4 cup.

From Best Dressed by by Dawn Yanagihara and Adam Ried

Harvest Apple Spritz

1/4 cup honey
1 inch fresh ginger, peeled and sliced
Finely grated zest of 2 oranges
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1 1/2 cups apple cider
2-4 cans sparkling water

In a small pot, combine 1/2 cup water, honey, ginger, and orange zest, and bring to boil over high heat.  Boil for 5 minutes, then remove from heat.  Let cool.  Strain.

In a large pitcher, combine the ginger syrup mix, orange juice, lemon juice, and cider.  Chill until ready to serve.  Add sparkling water to taste just before serving.  Garnish drinks with apple and/or orange slices, if desired.

Makes about 8 servings.

From Half Baked Harvest blog, with minor changes

Citrus, Honey, and Rosemary Vinaigrette

1 1/2 tablespoons rice vinegar
1 tablespoon honey
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated lemon zest
1 1/2 teaspoons fresh lemon juice
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced shallot

In the beaker of an immersion blender, combine the vinegar, honey, rosemary, orange zest, lemon zest, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and olive oil.  Puree until the rosemary is broken down and fragrant and the vinaigrette is smooth.  Add the shallot and stir to combine.  Let stand to allow the favors to meld, about 15 minutes.  Taste and adjust the seasoning with additional salt and pepper, if necessary.  Briskly stir to recombine just before using.

Serve on: Any type of lettuce, mesclun, escarole, endive, fennel, summer squash, roasted root vegetables (beets, carrots, parsnips), roasted sweet potatoes

Extras to add: Roasted bell peppers, tomatoes, pears, figs, grapes, orange, grapefruit, fresh goat cheese

Makes about 2/3 cup.

From Best Dressed by Dawn Yanagihara and Adam Ried

Indian-Style Deviled Eggs on Sev

12 hard-cooked eggs, peeled, cut in half lengthwise

2/3 cup mayonnaise

1 tablespoon honey mustard

2 teaspoon curry powder

3 tablespoon red onion or sweet onion, finely chopped, plus 2 tablespoons extra for garnish

1/2 teaspoon salt (or to taste)

1 small green chili, finely chopped

1/4 cup cilantro, finely chopped, to garnish

1 1/2 cup sev, to garnish

Remove egg yolks and place in a small bowl.  With a fork, mash egg yolks, and combine with mayonnaise, honey mustard, curry powder, red onion, salt and green chili.

Refill egg whites with yolk mixture.  Garnish with red onion and cilantro.

On a plate or platter, spread sev and nest the eggs on top for presentation.  Garnish each egg with a little sev and remaining onion as well.  Serve immediately, or cover and store in refrigerator for up to 2 days.

Serves 24.

From Eggs.ca

How to Cook Perfect Basmati Rice

Tips for perfect basmati rice:

Rinse the rice for a few minutes.  The water does not need to run perfectly clear but rinsing helps get rid of starch that can make your rice sticky.

Add salt to the rice in the pot, before pouring in the water.  This helps the salt absorb into the rice grains.  Do not add salt after the rice is cooked, as your rice can taste overly salty.

Pour boiling water over top of the rice in the pot, which helps you keep track of the exact quantity of water, and there is no loss of water due to evaporation in the pot.

Use a tight fitting lid, or ideally, use aluminum foil, crimped tightly over the top of the pot to make a good seal, so that steam doesn't escape. The tightly covered pot lets the rice steam perfectly, and the method consistently yields long, separate, perfectly steamed fluffy grains of rice.

For about 5 cups cooked rice:

2 cups basmati rice (500 ml)

3 cups boiling water (750 ml)

Salt to taste (about 1/8 teaspoon per cup of rice)

Rinse the rice: Using a strainer, rinse the rice under cold, running water.

Soak the rice (optional): Place the rice in a large bowlful of cold water, and let it soak for 30 minutes to an hour.  You can skip this step, but it helps make softer rice.

Transfer rice to a heavy-based sauce pot with lid (ideally a 2 quart pot for 2 cups uncooked rice).  If you've been soaking the rice, drain it well. Transfer it to the sauce pot with a pinch of salt.

Pour boiling water over the rice: Boil water in a kettle or pot, measure out 3 cups of boiling water and pour over the rice.

Bring to a simmer, then cover with foil and the lid: Set the pot over medium-high heat. When the water starts boiling and steaming again, cover the pot tightly with aluminum foil, crimping the edges around the rim of the pot (so that no steam escapes), and then place the lid on top.

Reduce heat and cook the rice: Turn down the heat to just above it's lowest setting and let the rice cook for 15 minutes undisturbed.

Remove from heat and steam for 5 minutes: After 15 minutes, remove the pot from heat. With the lid still on (no peeking!), let the rice steam another 5 minutes.

Fluff the rice and serve: Uncover the rice, fluff it up with a fork and serve.

From TheKitchn.com

Blueberry Cardamom Spice Cake

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

3 large eggs

2 cups all-purpose flour (plus 1 tablespoon to toss with blueberries)

1 cup sour cream

2 teaspoons baking powder

1 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon salt

1 1/2 cups fresh or thawed frozen blueberries, well-drained

Powdered sugar, and additional blueberries, if desired, or see sugar glaze recipe below

Heat oven to 350° F.  Grease and flour 12-cup Bundt or tube pan.

Combine butter, sugar, and brown sugar in bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add 1 egg at a time, beating well after each addition.  Add all remaining ingredients except blueberries and powdered sugar.  Continue beating, scraping bowl often, until well mixed.  Toss 1 1/2 cups blueberries with remaining 1 tablespoon flour; gently stir into batter.

Spread batter evenly into prepared pan.  Bake 45-55 minutes, or until toothpick inserted in center comes out clean.  Cool 15 minutes in pan; remove from pan.

Sprinkle with powdered sugar and garnish with additional blueberries, if desired – or top with sugar glaze.

Serves 12.

From Land O’Lakes website

Sugar Glaze

1 1/2 cups confectioners' sugar, sieved to remove any lumps

3 to 4 tablespoons milk or water

2 teaspoons vanilla extract (optional)

Place the sugar in a medium bowl, and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.  Drizzle on top of cake.

Vanilla, Chocolate, and Coffee Cake

Vanilla batter

6 tablespoons (85 grams) unsalted butter, softened

1 1/3 cups (262 grams) sugar

3 tablespoons (35 grams) vegetable oil

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 large egg whites

1 large egg

1 tablespoon vanilla extract

2 cups (241 grams) unbleached all-purpose flour

1 cup (227 grams) full-fat plain yogurt

Chocolate batter

1 1/4 cups (149 grams) unbleached all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup plus 2 tablespoons (32 grams) unsweetened cocoa powder

1 teaspoon espresso powder

3/4 cup (149 grams) sugar

4 tablespoons (1/4 cup or 57 grams) unsalted butter, softened

2 tablespoons (25 grams) vegetable oil

1 teaspoon vanilla extract

1/2 cup (113 grams) milk, at room temperature

1/4 cup (57 grams) brewed coffee

2 large eggs

Coffee soak

1/2 cup (99 grams) sugar

3/4 cup brewed coffee or espresso

Whipped Cream Frosting

Heat the oven to 350° F. Grease and flour three 8" round cake pans.

To make the vanilla batter: In a large mixing bowl, beat together the butter, sugar, vegetable oil, baking powder, and salt.

In a small bowl, whisk together the egg whites, whole egg, and vanilla.  With the mixer running at medium-low speed, slowly add the egg mixture to the butter/sugar mixture.

Add the flour alternately with the yogurt, beginning and ending with the flour.  Scrape down the bowl and mix for another 30 seconds.  Divide the batter evenly among the prepared pans.

For the chocolate batter: Whisk together the flour, baking powder, baking soda, salt, cocoa, expresso powder, and sugar.  Add the butter and beat at medium speed until the mixture looks sandy.  Mix in the vegetable oil and vanilla.

Combine the milk with the coffee and add gradually, with the mixer running at low speed.  Increase the speed to medium-high and beat for 1 minute.  Add the eggs, one at a time, beating well after each.  Scrape the bowl, then beat for 30 seconds more.

Scoop the batter in a random pattern into each of the three pans until all is used.  Using a table knife or spatula, swirl the chocolate batter through the vanilla very lightly, taking two or three turns through each pan.

Place the layers on the center rack of the oven and bake for 24 to 26 minutes, until they just begin to pull away from the side of the pan and the top springs back when lightly touched.  Remove from the oven and cool completely on a rack, still in the pans.

To make the coffee soak: In a small saucepan set over medium heat, combine the sugar and coffee, stirring occasionally until the sugar dissolves.  Remove from the heat and cool to room temperature.

Turn the cake layers out of their pans and place them right side up.  If the layers have a dome on the top, use a long, serrated knife to trim them level.  Brush the trimmed side with 2 to 3 tablespoons of the coffee soak, then flip one of the layers over, trimmed side down, onto a serving plate.  Brush the other side of the layer with more of the soak, and once it's absorbed, spread a 3/8"-thick layer of the whipped cream frosting over it.  Repeat the trimming and soaking process with the second layer, placing it over the first.  Frost the top of that layer with whipped cream frosting.  Trim, soak, and place the last layer on top of the cake.  Frost with remaining whipped cream frosting.

Store the cake in the refrigerator until 30 minutes before you wish to serve it. Place plastic wrap on any cut edges of leftover cake, and refrigerate for up to 1 week.  

From King Arthur Flour with changes

Flaxseed Crackers

1/2 cup flaxseed

1 1/2 cups flour

1/2 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground coarse back pepper

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon oregano

1/2 cup low fat milk

4 tablespoons canola oil

Heat oven to 375° F.

In a medium bowl, mix flaxseed, flour, baking powder, salt, pepper, onion powder, garlic powder, and oregano.  In a separate container, mix milk and oil.  Add the wet ingredients to the dry and mix by hand until a dough is formed.

Roll out between two sheets of wax paper to 9×18 inches. Cut into 36 pieces by cutting into two 9×9-inch sheets and cutting 18 strips out of each sheet. They should be between 1/16 and 1/8 inch thick.

Twist each one and place on ungreased sheet pan and bake 10 minutes. Remove and turn each one over and bake for another ten minutes.

Let cool on pans.

May be stored in an airtight container for up to 5 days.

Makes 36.

From A Family Feast website

Honey-Oat Pain de Mie

4 1/2 cups (541 grams) unbleached all-purpose flour

2 1/4 teaspoons instant yeast

1 1/2 cups (127 grams) old-fashioned rolled oats               `              

2 1/4 teaspoons salt

6 tablespoons (85 grams) melted butter

5 tablespoons (96 grams) honey

1 1/2 cups to 1 3/4 cups (340 to 382 grams) lukewarm water (use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate)

Combine all of the ingredients, and mix until cohesive.  Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid.  Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

Place the dough in a lightly greased bowl, and let it rise for 1 to 1 1/2 hours, until it's risen noticeably.  It won't necessarily double in bulk.  Gently deflate the dough, and shape it into a 13" log.  Place the log in a lightly greased 13" pain de mie (pullman) pan, pressing it gently to flatten.

Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" below the top of the pan/lid, 60 to 90 minutes.  Towards the end of the rising time, heat the oven to 350°F.

Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 35 minutes.

Remove the lid, and bake for an additional 8 to 10 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.

Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust.  Cool completely before cutting; wrap airtight and store for several days at room temperature.

Makes one loaf.

From King Arthur Flour

Peachberry Buckle

Cake:

1/4 cup (4 tablespoons, or 57 grams) butter

3/4 cup (149 grams) sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

2 cups (241 grams) unbleached all-purpose flour

1/2 cup (113 grams) milk

Filling:

1 cup (142 to 170 grams) berries, chopped if large (e.g., strawberries)

1 cup (213 grams) sliced peaches or nectarines, peeled or not

Topping:

1/4 cup (4 tablespoons, or 57 grams) butter

1/4 cup (53 grams) brown sugar

1/2 cup (57 grams) unbleached all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Pinch of salt

Heat the oven to 350°F. Lightly grease a 9" round cake pan.

To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.  Beat in the egg and vanilla.  Stir in the baking powder, salt, and nutmeg.

Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour.  Set the batter aside while you make the topping.

To make the topping: Mix all of the ingredients until crumbly.  (Don't over-mix, or you'll get a smooth paste, rather than crumbs.)

To assemble the buckle: Spread half the batter in the prepared pan.  Layer with the peach slices.  Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here.  Sprinkle the topping over the batter.

Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean.

Remove the buckle from the oven, and cool it on a rack.  Serve warm, or at room temperature.  Store at room temperature, wrapped in plastic, for several days; freeze for longer storage.

Makes 9 to 12 servings.

From King Arthur Flour, with very minor changes