Hot Milk Sponge Cake

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup sugar
• 1/2 cup milk
• 2 tablespoons butter

Directions

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch square baking pan; set pan aside. Stir together flour and baking powder; set aside.
2. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pan.
4. Bake in a 350 degree Fahrenheit oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cook cake  in pan on a wire wrack.

Fruit Coffee Cake

Ingredients

• 1 1/2 to 2 cups pitted and sliced apricots or peaches; chopped, peeled apples or pineapple; or blueberries or red raspberries
• 1/4 cup water
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups all-purpose flour
• 3/4 cups sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup butter
• 1 beaten egg
• 1/2 cup buttermilk or sour milk*
• 1/2 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 tablespoons butter

* If you don't have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. For this recipe, put 1/2 tablespoon of lemon juice or vinegar into a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let mixture stand 5 minutes before using.

Directions

1. For filling, in a medium saucepan combine fruit and water. Bring to boiling. Reduce heat and simmer,** covered, about 5 minutes or until fruit is tender. Combine the 1/4 cup of sugar and cornstarch; stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more; set filling aside.
2. In a medium bowl combine the 1 1/2 cups flour, the 3/4 cup sugar, baking powder, and baking soda. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
3. In another bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Using a wooden spoon, stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2-inch baking pan. Spread fruit filling over batter. Drop remaining batter in small mounds over filling.
4. In a small bowl stir together the 1/4 cup flour and the 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake in a 350 degree Fahrenheit oven for 40 to 45 minutes or until golden. Serve warm. Makes 9 servings.

**Note: Do not simmer raspberries.

Rhubarb-Strawberry Coffee Cake: Prepare as above, except substitute 3/4 cup fresh or frozen cut-up rhubarb and 3/4 cup frozen unsweetened whole strawberries for fruit. Continue as directed.

Chocolate Ice Cream

Ingredients

• 3/4 cup cocoa powder, sifted
• 1/2 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 1 cup 1% milk
• 2 cups heavy cream
• 1/2 tablespoon pure vanilla extract

Directions

1. In a medium bowl, whisk together the cocoa and sugars. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
2. Put mixture in a 1 1/2-quart ice-cream maker and mix according to the manufacturer's directions. The ice cream should have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Butter Pie Crust

Ingredients

• 1 1/4 cups unbleached all-purpose flour
• 1 Tbs. sugar
• 1/8 tsp. salt
• 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes**
• 3 Tbs. very cold water

**You can alternatively use shortening, or half shortening half butter, depending on preference.

Directions

1. To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
2. (To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.)
3. Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
4. Use as directed in pie recipe

Double Pie Crust:

• 2 1/2 cups unbleached all-purpose flour
• 2 Tbs. sugar
• 1/4 tsp. salt
• 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/4-inch cubes**
• 6 Tbs. very cold water

Mix as described above, and divide mixture into 2 pieces. Roll out and use as directed in pie recipe.

Strawberry Ice Cream

Ingredients

• 1 1/2 cups fresh strawberries, hulled
• 3/4 cup 1% milk
• 2/3 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons pure vanilla extract

Directions:

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until roughly/finely chopped (depending on preference). Reserve in bowl.
2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk and the sugar until the sugar is dissolved. Stir in heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
3. Put mixture in a 1 1/2-quart ice-cream maker and mix according to the manufacturer's directions. The ice cream should have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.