Pound Cake

Ingredients

• 1 cup (2 sticks) unsalted butter, softened, plus additional for buttering pan
• 3 cups sifted cake flour (sift before measuring) plus additional for dusting
• 3/4 teaspoon salt
• 3 cups sugar
• 7 large eggs, at room temperature
• 2 teaspoons vanilla
• 1 cup heavy cream

Directions

1. Put oven rack in middle position, but do not preheat oven.
2. Generously butter pan and dust with flour, knocking out excess flour.
3. Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
5. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350 degrees Fahrenheit. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1-1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Madeleines

Ingredients

• 1/2 cup granulated sugar
• Pinch of salt
• 2 large eggs at room temperature
• 3/4 teaspoon vanilla extract
• 1 teaspoon grated lemon zest (optional)
• 1/2 cup plus 3 Tablespoons cake flour, sifted
• 6 Tablespoons (3/4 stick) unsalted butter, melted

Directions

1. Preheat oven to 375 degrees Fahrenheit. Thoroughly grease 18 madeleine forms with butter, using a paper towel or a piece of plastic wrap to spread the butter into all the little grooves.
2. Using the whisk attachment on an electric mixer, beat the sugar, salt, eggs, vanilla, and lemon zest together in a medium-sized bowl until thick and pale, 4 to 5 minutes. Stop the mixer twice during the process to scrape the sides of the bowl with a rubber spatula.
3. Resift half of the flour over the egg mixture, and fold in gently with the rubber spatula so that it is almost, but not completely, incorporated. Repeat with the remaining flour.
4. Pour the melted butter over the batter in a thin stream, folding it in with gentle strokes.
5. Scoop approximately 2 Tablespoons of batter into each madeleine cup, so the batter reaches to about 1/8-inch from the top. Then jiggle the pan slightly to distribute the batter evenly.
6. Place the pans on the center rack of the oven and bake until the cakes are puffed and set, with deep golden edges, 12 to 14 minutes.
7. Cool the madeleines in the pans for 10 minutes. Then use a small spatula or butter knife to gently loosen them, and transfer them to wire racks to cool, flat side down.
8. When the madeleines are cool, place them in an airtight container, layered with plastic wrap, parchment,  or waxed paper, and keep them at room temperature for 1 to 2 days. (Their flavor enhances with time.) For longer storage, place the container in the freezer for up to 1 week; bring to room temperature before eating.

French Apple Tart

Ingredients

Sweet Pastry Crust:

• 1 1/2 cups all purpose flour
• 1/4 cup granulated white sugar
• 1/8 teaspoon salt
• 1/2 cup room temperature unsalted butter
• 1 large egg

For the Apple Filling:

• 5 medium-sized apples (2 pounds) (Granny Smith or other firm textured apple)
• 3 tablespoons unsalted butter, divided
• 1/4-1/2 cup granulated white sugar, divided
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon cinnamon, divided
• 2 eggs, lightly beaten
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 2 Tablespoons all-purpose flour
• Confectioners' sugar for browning the top of the tart

For the Glaze:

• 1/2 cup apricot preserves
• 1 tablespoon Cognac, Calvados, Rum or Water

Directions

1. Sweet Pastry Crust: Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated. (Don't over mix or the butter will separate and lighten in color.) Add flour and salt and mix just until it forms a ball. (Don't overwork or pastry will be hard when baked.) Flatten dough into disk, cover with plastic wrap, and refrigerate about one hour or until firm.
2. Have ready an 8-9 inch tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11-12 inch circle that is about 1/8 inch thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). 
3. When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.
4. Preheat oven to 400 degrees Fahrenheit and place rack in center of oven. Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack. 
5. For Apple Tart: For bottom layer of apples: Peel, core, and slice two of the apples. In a large skillet melt 1 tablespoon unsalted butter and stir in between 2-4 tablespoons of the sugar, the lemon zest, and 1/4 teaspoon cinnamon. Add the apples and saute over moderate heat, stirring occasionally for 7 to 10 minutes, or until the apples are soft. Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated. Remove from heat and let cool. Mix in eggs, cream, vanilla and flour. Set aside.
6. For top layer of apples: Peel, core, and cut the remaining three apples into slices 1/4 inch thick. Melt 1 tablespoon butter in a large skillet over medium heat and stir in the other 2-4 tablespoons sugar and 1/4 teaspoon cinnamon. Add the apples and saute until they begin to soften, approximately 5 minutes. Set the cooked apples aside.
7. Spoon the applesauce mixture into the cooled pre-baked tart shell. Arrange the apple slices in concentric circles over the applesauce, and brush with 1-2 tablespoons melted butter. Bake the tart on a baking sheet in a preheated 350 degree Fahrenheit oven for 25-30 minutes or until the apples are nicely browned and soft. Remove from oven and sprinkle the tart with confectioners' sugar, cover the edges of tart with foil, and broil it under a preheated broiler about 4 inches from the heat until the edges of the apples are golden brown and crisp. Once the tart has cooled lightly glaze the apple slices with warm apricot glaze.
8. Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Remove from heat and strain to get rid of lumps. Add the Cognac or water. Use this glaze to seal the baked tart shell and to brush the top of the finished tart.
9. Serve the tart warm or at room temperature with softly whipped cream or vanilla ice cream.
10. Makes one 8 or 9 inch tart.

Caramelized Onion and Apple Tarts with Gruyere and Thyme

Ingredients

• 2 tbsp. vegetable oil
• 1 large onion, quartered and thinly sliced
• 4 oz. baby bella mushrooms, sliced
• 2 tbsp. unsalted butter
• 1 1/2 granny smith apples, cubed into 1/2-inch cubes
• 1 tsp. granulated sugar
• 2 oz. grated gruyere cheese
• 2 tbsp. chives, minced
• 1/2 tsp. dried thyme
• 1 package (1 pound) of frozen puff pastry, thawed
• 1 egg, beaten

Directions

1. Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
   In a large skillet, heat the vegetable oil and cook the onions (with 1 tsp. of salt) until they're golden brown, about 30 minutes. Remove and set aside in a large bowl. In the same skillet, sauté mushrooms until tender, about 5 minutes. Remove and set aside in the bowl with the onions.
2. In the same skillet, melt the butter and add in the apples with the sugar. Cook until softened, about 10 minutes. Remove from pan and add to the large bowl with onions and mushrooms.
3. Add the cheese, chives, and thyme to the bowl and stir to combine the mixture well. Season with salt and pepper, to taste.
4. With a pizza cutter, cut the puff pastry into 2-inch squares and place them on the lined baking sheets. Using a pastry brush, brush beaten egg on the squares.
5. Using a tablespoon, place filling in the middle of each puff pastry.
6. Bake for 25 minutes, rotating the pans halfway through and switching the baking sheet on the top rack to the bottom and the bottom to the top, until the pastry is golden brown and crisp.
7. Let the tarts cool a bit before serving.

Pastry Cream

Ingredients

• 2 cups milk
• 1/4 cup white sugar
• 2 egg yolks*
• 1 egg*
• 1/4 cup cornstarch
• 1/3 cup white sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Directions

1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl with the egg mixture in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

**For a more custard-like pastry cream, replace 2 egg yolks plus 1 egg with 4 egg yolks.

Shortbread Cookies

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 6 to 7 ounces very good semisweet chocolate, finely chopped

Directions

1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 15 to 20 minutes, until the edges begin to brown. Allow to cool to room temperature.
4. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
5. Drizzle 1/2 of each cookie with just enough chocolate to coat it.

Crispy Creamy Doughnuts

Ingredients

• 2 (.25 ounce) envelopes active dry yeast
• 1 2/3 cups milk, scalded then cooled to lukewarm (105 to 115 degrees F)
• 2/3 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying

• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons milk or as needed

Directions

1. Sprinkle the yeast over the warm milk, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast/milk mixture, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until doubled, about 1 hour. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Cover doughnuts loosely with a cloth and let sit out to rise again until double, about 40 minutes. 
4. For the glaze, stir together confectioners' sugar, vanilla, and milk until smooth. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees Fahrenheit. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over using a pair of tongs as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Caramel Apple Pork Chops

Ingredients

• 6 (3/4-inch thick) pork chops
• 1/2 cup (1 stick) unsalted butter
• 3 tart apples - peeled, cored, and sliced
• 1/2 yellow onion, sliced
• 1/2 cup packed brown sugar
• Salt and pepper to taste
• 2 Tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup chopped pecans (optional)

Directions

1. Preheat oven to 350 degrees Fahrenheit. Arrange pork chops in a single layer in a baking pan. Set aside.
2. In a large skillet over medium-high heat, melt unsalted butter. Add apples and onion and saute until tender and translucent. Mix in the brown sugar, salt, pepper, flour, cinnamon, and nutmeg. Remove from heat and distribute apple mixture evenly over the pork chops. Sprinkle with chopped pecans if desired.
3. Cover baking pan with foil and bake pork chops in preheated oven for 30 minutes, or until juices run clear.

Blueberry Pie

Ingredients

• 1 cup granulated sugar
• 6 Tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 5 cups fresh blueberries
• 2 Tablespoons lemon juice
• 1 recipe for 9-inch double pie crust
• 1 Tablespoon butter

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Mix sugar, cornstarch, cinnamon, and salt. Set aside.
3. Mix together blueberries with lemon juice. Sprinkle sugar mixture over blueberries and mix well.
4. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
5. Bake pie on middle-lower shelf of oven for about 50 minutes, or until crust is golden brown.