Zucchini cheese tart

Serves 4-6

  1. 177g flour
  2. 1tb sugar
  3. 1tsp salt
  4. 8tb butter, cut into 1/2in pieces and chilled
  5. 2tb to 4tb ice water
  6. 1 zucchini, sliced 1/4in
  7. 113g part-skim ricotta
  8. 28g parmesan
  9. 28g shredded mozzarella
  10. 4tb olive oil
  11. 1 clove garlic
  12. 2tb basil or chives
  • Whisk 1-2 and 1/2tsp salt Add to food processor and pulse in butter 14-16 times or until mixture resembles sand. Pulse in water. Press 2/3 of mixture into the bottom of a 9in tart pan and remaining on sides. Freeze for 30 minutes.
  • Blind bake in  the middle of a 375 degree oven for 30 minutes. Uncover and bake for 5-10 minutes. Cool.
  • Meanwhile, toss zucchini with remaining salt and drain for 30 minutes.
  • Spread 7-9 and 1tb oil in tart pan, top with zucchini and drizzle with 2tb oil and garlic. Place on a baking sheet and bake at 425 degrees for 20-25 minutes.
  • Cool for 10 minutes, top with remaining 1tb oil and herbs and serve.
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Southern caramel sheet cake

Serves 12-15

  1. 24tb butter
  2. 347g sugar
  3. 4 eggs
  4. 4tsp vanilla extract
  5. 312g cake flour
  6. 2tsp baking powder
  7. 3/4tsp salt
  8. 360g or 1-1/2 cups buttermilk
  9. 198g brown sugar
  10. 56g or 4tb milk
  11. 227g powdered sugar
  • Cream 16tb butter and sugar. Beat in eggs. Beat in 1tb vanilla extract. Alternately beat in 5-7 and buttermilk in 5 additions, beginning and ending with dry ingredients. Bake in a 13in x 9in baking pan in the middle of a 350 degree oven for 25-30 minutes. Cool for 2 hours.
  • Meanwhile, bring brown sugar and remaining butter to a boil. Whisk in milk, return to boil and take off-heat. Beat in powdered sugar and remaining vanilla and spread over cake. Cool for 25 minutes and serve.

Pumpkin sheet cake with cream cheese frosting

Serves 12-15

  1. 331g sugar
  2. 4 eggs
  3. 198g vegetable oil
  4. 15oz can pumpkin
  5. 293g flour
  6. 2tsp cinnamon
  7. 2tsp baking powder
  8. 1tsp baking soda
  9. 1tsp salt
  10. 1/4tsp allspice
  11. 1/4tsp ginger
  12. 12oz cream cheese
  13. 6tb butter
  14. 21g sour cream
  15. 1tsp vanilla extract
  16. 170g powdered sugar
  • Beat 1-3 until thick and fluffy, about 5 minutes. Beat in pumpkin. Beat in 5-11. Bake in a 13in x 9in baking pan in the middle of a 350 degree oven for 30-35 minutes. Cool for 2 hours.
  • Meanwhile, beat 12-15.  Beat in powdered sugar on med-low speed. Increase speed to med-high and beat until fluffy. Spread over cake and serve.

Buttermilk lemon sheet cake

Serves 12-15

  1. 347g sugar
  2. 3tb lemon zest + 7tb juice
  3. 12tb butter
  4. 3 eggs + 1 yolk
  5. 283g cake flour
  6. 1tsp baking powder
  7. 1/2tsp baking soda
  8. 1/2tsp salt
  9. 14tb buttermilk
  10. 1tsp vanilla extract
  11. 340g powdered sugar
  • Mix sugar and lemon zest and set aside 4tb. Cream in butter. Beat in eggs. Add 6-8 and 3/4 cup buttermilk with 4tb lemon juice and vanilla extract in 5 additions, beginning and ending with dry ingredients.
  • Bake in a 13in x 9in baking pan in the middle of a 325 degree oven for 25-30 minutes. Cool for 10 minutes.
  • Whisk remaining buttermilk and lemon juice with powdered sugar, glaze cake and top with reserved lemon sugar mixture. Cool for 2 hours and serve.

Slow cooker mashed potatoes

Serves 10-12

  1. 5lb russets, peeled and sliced 1/4in thick
  2. 2-3/4 cups boiling water
  3. 2tsp salt
  4. 12tb butter, 3tb melted and 9tb cut into 1tb pieces
  5. 1/2 cup sour cream
  6. 3tb chives
  • Combine 1-3 in slow cooker, brush with melted butter and cover with a 16in x 12in sheet of parchment. Cook on low for 5-6 hours or high for 3-4 hours.
  • Remove parchment, mash and mix in remaining butter and 5-6. Serve or hold on warm setting for up to 2 hours.

S’more blossoms

Makes 2 dozen

  1. 8tb butter
  2. 99g sugar
  3. 8 graham crackers, crushed
  4. 1 egg
  5. 1tsp vanilla extract
  6. 177g flour
  7. 1/2tsp baking powder
  8. 1/4tsp baking soda
  9. 1/4tsp salt
  10. 12 marshmallows, halved
  11. 24 hershey kisses
  • Cream 1-2 and half of graham crumbs. Beat in 4-5. Beat in 6-9.
  • Roll 1tb dough in remaining graham crumbs and bake in the middle of a 350 degree oven for 10-12 minutes. rest for 5 minutes.
  • Top cookies with marshmallows and broil 10in from heating element for 30-45 seconds. Top with kisses and serve.

Thumbprint cookies

Makes 4 dozen

  1. 12tb butter
  2. 132g sugar
  3. 3oz cream cheese
  4. 1 egg
  5. 1/2tb vanilla extract
  6. 319g flour
  7. 1/2tsp salt
  8. 1/2tsp baking soda
  9. 1/4tsp baking powder
  10. 1/2 cup seedless jamfr
  • Cream 1-2. Beat in 3-5. Beat in 6-9. Roll into 1/2tb balls, place 1-1/2in apart on 2 baking sheets, press down with a 1tsp rounded measuring spoon and and bake one sheet at a time in the middle of a 350 degree oven for 10 minutes.
  • Press down again with spoon and fill with 1/2tsp jam. Bake for 12-15 minutes, rest for 10 minutes and transfer to rack to cool. Serve.