Sugar-Crusted Apple Cobbler

4 medium-to-large baking apples, peeled, cored, and sliced 1/4" thick – about 6 cups (650g)

2 tablespoons (28g) lemon juice or (43g) boiled cider, optional

1/2 teaspoon cinnamon

8 tablespoons (113g) soft unsalted butter

1 cup (198g) sugar, divided

1/2 cup (113g) buttermilk or plain yogurt

1 cup (120g) all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1 to 2 tablespoons (14g to 28g) water

Heat the oven to 350°F. Lightly grease an 8” square or 9” round pan.

If desired, toss the apples with lemon juice (or boiled cider), and cinnamon.  Place the apples in the prepared pan, pressing them into an even layer.  Set aside.

Beat together the butter and 1/2 cup (99g) of the sugar in a medium mixing bowl until smooth and creamy.  Add the buttermilk, flour, baking soda, baking powder, salt, and vanilla, then beat again until smooth.

Spoon the batter – it should be rather stiff – over the apples in the pan, using your spatula to spread it into an even layer all the way to the edges of the pan.

Sprinkle the remaining 1/2 cup (99g) sugar over the batter as evenly as possible.  Use a small spoon to drizzle/splash the water onto the sugar, letting it soak in; the goal is to get all the sugar wet.

Bake the cobbler for 35 to 40 minutes, until the surface is golden and crispy and a toothpick inserted into the center of the cake topping comes out clean.

Remove the cobbler from the oven and place it on a rack to cool and set for about 30 minutes; the topping will settle during this time.  Serve the cobbler warm, with or without vanilla ice cream.

Cover leftover cobbler and store at room temperature.  Reheat in a warm 300°F oven for 10 to 20 minutes.  Refrigerate any leftovers.

Serves 8.

From King Arthur Flour

Gluten-Free Pie Crust

1 1/4 cups (184 grams) King Arthur Gluten-Free All-Purpose Flour
1 tablespoon sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons (85 grams) cold butter
1 large egg
2 teaspoons lemon juice or vinegar

Lightly grease a 9-inch pie pan.

Whisk together the flour, sugar, xanthan gum, and salt.

Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together until very foamy.  Mix into the dry ingredients.  Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.  

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll the dough out on a piece of plastic wrap or a silicone rolling mat that's been heavily sprinkled with the gluten-free flour.  Invert the crust into the prepared pie pan.

Fill and bake as your pie recipe directs.

Makes one 9-inch single crust pie.

From King Arthur Flour

Doughnut Muffins

1/4 cup (57g) butter

1/4 cup (50g) vegetable oil

1/2 cup (99g) granulated sugar

1/3 cup (71g) brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 to 1 1/4 teaspoons ground nutmeg, to taste

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups (319g) unbleached all-purpose flour

1 cup (227g) milk

Topping:

3 tablespoons (43g) melted butter

3 tablespoons (39g) cinnamon sugar (mix 1 part cinnamon to 4 parts sugar)

Heat the oven to 425°F.

Lightly grease a standard muffin tin, or line with 12 paper muffin cups, and grease the cups with nonstick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth.  Add the eggs, beating to combine.  Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar, or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Serve warm, or cool on a rack and wrap airtight.  Store for a day or so at room temperature.

Makes 12. 

From King Arthur Flour

Espresso Cream Cheese Frosting

1 cup cream cheese, softened
1/2 cup unsalted butter, softened
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
4 cups confectioner's sugar

Cream the cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy.

Dissolve the espresso powder in the vanilla extract, and add to the mixer bowl.  Mix to combine.

With the mixer off, add the confectioner's sugar to the bowl.  Incorporate the sugar on low speed, then increase the speed to medium high and beat for 1 minute.

Can store, covered and refrigerated, for up to 5 days.

Makes enough to fill and frost a 2 layer 8-inch cake.

Recipe assembled from several on the internet.

Creamy Avocado Dip with Scallions

1 tablespoon canola or other neutral vegetable oil
3 large scallions, white and pale-green parts thinly sliced, and dark-green parts trimmed and finely chopped
3/4 teaspoon kosher salt plus a pinch
1 avocado, coarsely chopped
3/4 cup Greek yogurt

Heat oil in a small pan over medium.  Add the sliced scallions, reserving finely chopped scallions for later, and a pinch of salt.  Cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.

Transfer scallions and oil to the bowl of a food processor.  Add avocado, yogurt, and remaining 3/4 teaspoon salt.  Process until nearly smooth.  Taste and adjust seasonings.  Transfer to a bowl and top with reserved finely chopped scallions.

Makes 1 1/2 cups.

From Epicurious, with minor changes

Butternut Squash Hummus

1/2 cup dried chickpeas
1/2 teaspoon kosher salt

1 cup cubed butternut squash (1/2-inch cubes)
2 medium garlic cloves
1/4 cup tahini
3 tablespoons fresh lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne, or less to taste
1/2 teaspoon kosher or coarse sea salt
1/4 cup extra virgin olive oil, plus more for drizzling
1/4 cup water, or as needed
Freshly ground black pepper

Topping:
1/4 cup pomegranate seeds
2 tablespoons chopped parsley 
Drizzle of olive oil

Put the chickpeas and salt into a pressure cooker/Instant Pot and add water to cover by 1 inch.  Cook on high pressure for 50 minutes.  Allow the pressure to naturally release.  The chickpeas should be tender and soft.  If not, cook at high pressure for another 5 minutes, then manually release the pressure.  Drain the chickpeas.  If desired, for smoother hummus, remove their skins.  Alternatively, use 1 1/2 cups canned chickpeas, drained and rinsed.

Meanwhile, heat the oven to 400 F.  Line a baking sheet with parchment paper.  Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper.  Wrap the garlic cloves in foil with a drizzle of olive oil and place on the baking sheet.  Roast for 20 to 25 minutes, until the squash is tender.  Let cool slightly.  Peel garlic.

In a food processor, combine the chickpeas, roasted squash and garlic, tahini, lemon juice, cumin, coriander, cayenne, and salt.  With the blade running, drizzle in the olive oil.  Add water as needed to blend to a smooth consistency.  Taste and adjust seasonings.

To serve, top with pomegranate seeds, parsley, and a drizzle of olive oil.

Serves 6 to 8 as an appetizer.

From Love and Lemons blog, with changes

Spiced Crudite Platter

Toasted-spice seasoning:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon dried red chile flakes
1 teaspoon dried wild oregano

1 large cucumber, cut into 2-inch batons
6 ounces radishes, halved
4 to 5 celery stalks (with leaves), cut into 2-inch batons
9 ounces cherry or baby plum tomatoes
8 small carrots, peeled and halved lengthwise (or 4 large carrots, peeled and cut into 2-inch batons)
Olive oil for drizzling
Sea salt flakes and freshly ground black pepper

To make the toasted-spice seasoning, heat a small skillet over medium heat.  Add the cumin, coriander, and mustard seeds to the dry pan and toast them, shaking the pan, for 2 minutes.  Transfer the toasted seeds to a mortar and pestle, then mix in the red chile flakes and oregano and grind to a coarse powder.  

Arrange the prepared vegetables attractively on a serving platter.  Drizzle with a good amount of olive oil.  Season generously with salt and pepper, then season heavily with the toasted-spice seasoning.  

Serve immediately with hummus and/or other dips.

Serves 6-8.

From Bazaar by Sabrina Ghayour, with very minor changes

Za'atar-Rubbed Pitas

4 teaspoons za'atar
3 tablespoons olive oil

1/8 ounce/half envelope instant yeast
2/3 cup lukewarm water
2 cups all-purpose flour, plus extra for dusting
1 teaspoon fine sea salt
2 tablespoons olive oil

Combine the za'atar and olive oil.  Stir well and set aside.

Dissolve the yeast in the lukewarm water, and let stand for 5 minutes.  Put the flour, salt, and olive oil into a mixing bowl.  Add the yeast mixture and mix together with your hands to form a dough.  Knead the dough in the bowl for a few minutes, then cover the bowl with plastic wrap and let stand somewhere warm for an hour to rise.

Divide the dough into 6 equal balls.  Lightly dust your work surface with flour and roll out each ball of dough into a disk about 1/4-inch thick.  Let the disks rest for 10 minutes.

When you are ready to cook the pita bread, place a large, heavy skillet over medium-high heat.  When the skillet is hot, place a dough disk onto it (without any oil) and cook for about 45 seconds on one side, or until the edges begin to come away from the pan.  Then flip it over and cook for a further 30 to 45 seconds, or until very lightly browned.  Keep the pita warm while you cook the remaining dough disks in the same way.

Divide the za'atar oil equally between the 6 hot pitas and rub it into the surface.  Serve immediately.

Makes 6.

From Bazaar by Sabrina Ghayour

Za'atar

1/4 cup dried wild thyme
1/3 cup dried wild oregano
1/3 cup dried marjoram
2 tablespoons sumac
2 tablespoons sesame seeds, lightly toasted
1 tablespoon sea salt flakes

Use a spice or coffee grinder to grind the thyme, oregano, and marjoram together just until they break down (you can also use a mortar and pestle, although it won't work quite as well).  Pour the mixture into a bowl, stir in the sumac, sesame seeds, and salt, then pour into an airtight container.  It will last for a year if stored in a dark, cool, dry place.

Makes 1 jar.

From Bazaar by Sabrina Ghayour

Persian Sweet Saffron Bread (Sheermal)

A pinch of saffron threads, ground to a powder using a mortar and pestle
3 tablespoons boiling water
2 1/2 cups unbleached all-purpose flour, plus extra for dusting
1/8 ounce/half envelope instant yeast
Pinch of sea salt flakes
1/4 cup sugar
1/4 cup butter, melted
2/3 cup milk, plus extra for glazing
1 teaspoon black or white sesame seeds

Put the saffron powder into a small cup and add the boiling water.  Let steep until the liquid is cool.

Put the flour, yeast, salt, and sugar into a large mixing bowl and stir to combine.  Add the melted butter, milk, and the cooled saffron solution, and stir well to form a dough.  Roll the dough into a smooth ball and place it in a bowl.  Cover the bowl with plastic wrap, then cover with a clean dishcloth and let stand somewhere warm for 1 1/2 hours to rise.

Heat the oven to 400 F.  Line a large baking sheet with nonstick parchment paper.

Once the dough has risen, punch it down and divide it into 4 equal portions.  Light dust your work surface with flour and roll out each portion of dough into a disk roughly 1/2-inch in thickness.  Transfer the disks to the prepared baking sheet.  Brush the surfaces with milk, then sprinkle each one with one-quarter of the sesame seeds.  Bake for 12 to 15 minutes, or until brown around the edges.  Transfer to a wire rack to cool, then serve warm.

Makes 4.

From Bazaar by Sabrina Ghayour

Rice and Vegetable Aash with Lentils

Olive oil for frying
2 large white or yellow onions, very finely diced
1 2/3 cups finely chopped flat-leaf parsley
2 cups finely chopped fresh cilantro
5 large garlic cloves, crushed
3 teaspoons unsweetened tamarind paste
2 teaspoons paprika
3 tablespoons tomato paste
1/3 cup butter
1 heaped tablespoon all-purpose flour
1 quart vegetable stock
1 quart cold water
1/2 cup basmati rice
1/2 cup uncooked French green/Puy lentils
Sea salt flakes and freshly ground black pepper

Garnish:
1 small pack/about 1 ounce dill, finely chopped
1 bunch scallions, thinly sliced

Place a large saucepan over medium heat.  Pour in enough olive oil to coat the bottom of the pan.  Add the onion and cook for a few minutes until softened and translucent, without browning.

Add the fresh herbs and cook them down for a few minutes, until they are completely wilted and resemble cooked spinach.  Stir in the garlic and cook for a few more minutes until soft and translucent without browning.

Add the tamarind, paprika, tomato paste, and butter to the pan, stirring them in to combine.  Then add the flour and mix well.  Let this fry for a few minutes, then pour in the stock and the cold water and season generously with salt and pepper.

Bring the contents of the saucepan to a rolling boil, then stir in the rice and lentils.  Reduce the heat and simmer uncovered for 25 to 30 minutes, or until the rice and lentils are cooked.  If the soup seems too thick, add boiling water (up to 1 1/4 cups), a little at a time, until you reach the desired consistency.  Taste and adjust the seasoning to taste, then serve immediately (it will continue to absorb more liquid if left to stand), scattered with the dill and sliced scallions.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor changes

Root Ribbon Salad with Pomegranate

Dressing:
1 heaped teaspoon cumin seeds
1 heaped teaspoon coriander seeds
1 tablespoon rose harissa
3 tablespoons rice wine vinegar
2 to 3 tablespoons honey
Drizzle of extra virgin olive oil
Sea salt flakes and freshly ground black pepper

Salad:
1/2 small white cabbage, finely shredded
1 bunch of scallions, finely sliced diagonally from root to tip
1 1/4 cups dried cranberries (optional)
1 cup toasted cashew nuts (optional)
2 large parsnips, peeled and cut into ribbons with a vegetable peeler
2 large carrots, peeled and cut into ribbons with a vegetable peeler
1/2 small celery root, peeled and cut into ribbons with a vegetable peeler
1/2 cup fresh dill, finely chopped
1/2 cup mint, leaves picked, rolled up tightly, and sliced into ribbons
1 cup pomegranate seeds

Make the dressing:
Toast cumin and coriander seeds in a dry skillet until lightly browned.  Crush them coarsely using a mortar and pestle.  Mix crushed spices together with remaining dressing ingredients in a small bowl and season to taste with salt and pepper.

Make the salad:
Put the cabbage, scallions, and cranberries and cashew nuts if using, into a large mixing bowl.  Add dressing and mix well with your hands.  Add the parsnip, carrot, and celery root ribbons, and mix again.  Now add the herbs and pomegranate seeds and toss through.  Check the seasoning and adjust if necessary, then toss one last time and serve immediately.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor change

Eesha's Best Frosting in the Whole Wide World

"Where have you been all my life, you fabulous frosting you?"

8 ounces cream cheese (must be the full-fat kind in a brick, not in a tub)

1 cup confectioners sugar

2 3/4 cups heavy cream

1 teaspoon vanilla extract  

Place the cream cheese and the confectioners sugar in a large bowl and beat on medium-high speed, using paddle or whisk attachment, until smooth.

Turn the mixer down to medium-low speed, use whisk attachment, and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.

When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.

Fold in the vanilla extract, if using.

Notes: Can be made up to 24 hours in advance.  Keep refrigerated.  Makes enough to fill and frost a triple-layer 8-inch cake, a double-layer 9-inch cake, or 2 dozen cupcakes.

Can add 1/4 cup unsweetened cocoa powder with the confectioners sugar, for a chocolate version.  Can add 1/4 cup finely-ground, freeze-dried fruit, for fruit version.

From Baking a Moment blog, via the Saksenas!