Recipe index

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Late summer fruit crumble

Based on a Smitten Kitchen recipe, (https://smittenkitchen.com/2007/05/crumbling-crisp-convictions/) but that one is a strawberry-rhubarb crumble, for spring, and I’m recommending summer fruit – blueberries, peaches, plums, cherries. I did a few things differently in the method, too.

The original says 6 to 8 servings; you might get more than that, with ice cream.

For the topping:
1 1/2 cups flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons light brown sugar
A few grates of nutmeg
About 1 teaspoon finely grated lemon zest lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted
pinch of salt – or use salted butter

For the filling:
4 to 4 ½ cups pitted and sliced fruit – peeled if you use peaches* (cherry-peach or peach and plum are especially nice)
2-3 tablespoons lemon juice from the lemon you zested for the topping

8-10 TBLS sugar, depending on the sweetness of the fruit
3 tablespoons cornstarch
2 tablespoons flour
Pinch of salt

Heat oven to 375°F. Make topping: Combine the flour, baking powder, sugars and lemon zest in a bowl. Stir in the melted butter with a fork until you have formed small and large clumps. Refrigerate or set in the freezer while you make the filling.

Make the filling: Toss the fruit, lemon juice juice, sugar, cornstarch, flour, and salt together in a bowl. Scrape the filling into a shallow baking dish that holds about at least a quart. Bake the filling until it is bubbling around the edges – about 20 minutes. Remove the baking dish from the oven and get the topping from fridge or freezer, and crumble it over the fruit with your hands, so get all sizes of crumbs. Put the dish back in the oven and bake until crumble topping is golden brown and fruit is bubbling underneath, about 20 – 25 minutes.

Eat with ice cream.

*To peel peaches, place them in a medium pot that will hold all of them comfortably. Cover them with cold water, then remove the peaches from the water, place the pot on the stove, and bring to a full boil. Drop the peaches in and count to 30 slowly. Pour the hot water out in the sink, and flood the pot with cold water. As soon as you can handle them, pull the skins off the peaches (they should come off easily). As you skin the peaches, slice them into the bowl you’ll use to mix up the filling.

For Orange Tree Imports, Farmers’ Market to Table class, August 2019

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Zucchini Muffins (or bread)

or, “How come I’ve never posted a zucchini muffins recipe? in over 10 years of blogging ….” Maybe it’s because I’m never sure if there are 2 c’s or 2 n’s in zucchini.

2 zucchini

Makes 12-14 muffins or one large loaf.

3 cups grated zucchini, lightly packed measure
1/2 cup or 1 stick unsalted butter, melted & cooled
1/2 cup vegetable oil
1/2 cup packed light or dark brown sugar
1/2 cup honey
3 large eggs
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoons ground nutmeg or allspice
1 teaspoon vanilla extract
3 cups all-purpose unbleached flour, or 2 cups AP and 1 cup whole wheat
optional: 1 cup semi-sweet chocolate chips (or chopped nuts, raisins, etc)

Grate the zucchini and set it aside in a colander or strainer.

grated zucchini

Heat the oven to 375° (or 350° for a loaf). Line a 12-well muffin tin with papers, or grease it with softened butter, making sure to get the top of the pan. For a loaf of zucchini bread, grease a loaf pan. I especially like the tea bread size, 12 x 4 inches, longer and narrower than a regular 9 x 5 loaf – it seems to work best for sweet loaves like this.

Measure the oil into a large mixing bowl. Add sugar and honey and melted butter. Mix well until emulsified, then beat in the eggs one at a time. Add the baking powder, baking soda, salt, and spices. Pour in the vanilla, and mix lightly. Add the flour, and top it the zucchini, squeezing some of the moisture out of it as you transfer it by handfuls to the mixing bowl. Fold in the flour and zucchini, then add the chocolate chips, if using. Mix everything until there’s no dry flour or big clumps of zucchini, but try not to over-mix.

Scoop the batter into the prepared pan, and bake for 20-25 minutes, until browned and firm. Bake the loaf 35-50 minutes at 350°

Zucchini Muffins 2019
2024 update

Originally posted July 2019; updated July 2024

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Outrageous Rhubarb Coffee Cake

Very young rhubarb at Allen Centennial Garden

The first time I made this recipe, I did not read carefully enough and added the brown sugar and nuts that are supposed to be sprinkled on top to the batter! The cake still tasted fine, but to make sure you don’t make the same mistake, I’ve separated the batter, sprinkle on top, and pour-over syrup ingredients.

Ingredients

1 cup buttermilk
1/4 cup melted butter
1 egg
1 tsp vanilla
3 cups chopped rhubarb
2 3/4 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
Sprinkle on top:
1 cup brown sugar
1/2 cup chopped nuts
Topping:
1/2 cup butter
1/2 cup half & half
1 cup sugar
1 tsp vanilla

Directions

  1. Heat oven to 350°.
  2. Grease a 9 x 13 inch baking pan.
  3. In a bowl, mix buttermilk, melted butter, egg, and vanilla.
  4. Stir in the rhubarb.
  5. In a large bowl, mix flour, white sugar, baking soda, and salt.
  6. Make a well in the center of the dry ingredients. Add the wet ingredients into the dry ad stir until just combined.
  7. Spread batter into pan.
  8. Sprinkle brown sugar and chopped nuts on top.
  9. Bake 45-55 minutes, until a toothpick inserted in center of cake comes out clean.
  10. Meanwhile, combine all the topping ingredients except the vanilla in a saucepan, and stir over medium heat until smooth. Bring to a boil and let it bubble for just a few minutes until slightly thickened. Remove from the heat and add the vanilla.
  11. When the cake comes out of the oven, poke deep holes over the surface with a fork or skewer.
  12. Drizzle the warm sauce over the cake holes.
  13. Cool and serve. Refrigerate the leftovers.

Originally posted June 2019

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Roman-style cheese tart

Crust:

  • 1 1/2 cups unbleached white flour
  • 1/3 cup sugar
  • pinch of kosher salt
  • 1/2 teaspoon baking powder
  • 8 tablespoons, 1 stick, 4 oz., softened unsalted butter
  • 1 large egg lightly beaten

Filling:

  • 3 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 tablespoon dark rum or 2 teaspoons vanilla
  • 1 large egg yolk
  • 1 cup whole milk ricotta cheese

Make the crust:

Mix the flour, sugar, salt, and baking powder in a large bowl. Blend in the butter until it looks like crumbs. Mix the beaten egg in with a fork until you have a soft dough. Pat the dough into the bottom and up the sides of a 9-inch tart tin with removeable bottom. Chill for 30 minutes.

Make the filling:

Mix the cream cheese, sugar, and rum or vanilla. Add the egg yolk and ricotta and mix well.

Bake the pie: 

Heat the oven to 350°. Pour the cheese filling into the crust. Bake for 45 minutes or until puffed and brown. Cool on a rack for 10 minutes, or until cool enough to handle, and then remove the outer rim of the tart tin. Serve at room temperature or slightly chilled. Refrigerate any leftovers.

For Orange Tree Imports cooking class

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Crostata di Ricotta

Filling:

  • 1/3 cup dark raisons
  • 2 tablespoons brandy (Grappa is more Italian; brandy is more Sconnie)
  • one 15-ounce container whole milk ricotta
  • 2 large eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 2 ounces, about 1/3 cup, semi-sweet chocolate chopped into bits (or use mini-chips)

Crostata assembly & serving:

  • One batch of double crust pasta frolla. Your choice, but I prefer scented with orange zest for this tart.
  • One large egg yolk beaten with a little water for egg wash
  • Confectioners sugar, if desired

Roll out the bottom crust:

On a lightly floured surface, roll out half the dough into a 10-inch circle, that’s about 1/8 inch thick. Fit the dough into a 9-inch fluted tart pan with a removeable bottom. Trim the overhang to about 1/2 an inch, and fold and press that into the sides of the pan, to make the sides thicker than the bottom. Chill the shell for abut 30 minutes.

Prepare the filling:

Soak the raisons in the brandy for 30 minutes.

Mix the ricotta, eggs, sugar, vanilla, and orange zest in a large bowl until no streaks of egg remain. Stir in the raisons with all their liquid, and the chocolate.

Assemble the crostata:

Heat the oven to 350°, with a rack in the bottom third.

Spread the filling into the chilled bottom crust.

Roll out the second disk of dough into a 10-inch circle, and cut as many 1-inch wide strips as you can. Use a fluted pastry cutter if you have one, or a knife.

Brush the edges of the tart with the egg wash. Lay about half the strips across the tart going one direction. Brush them with the egg wash. Lay the remaining strips cross-wise over the other strips, forming a lattice –  no need to weave. Brush with egg wash.

Put the tart in the oven (if you’re worried the pan may leak, place a cookie sheet or round pizza pan under the tart pan) and bake for 30 to 35 minutes, or until the pastry is golden brown. Cool on a rack for 10 minutes, or until cool enough to handle, and then remove the outer rim of the tart tin.

For Orange Tree Imports cooking class

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Crostata de Marmellata

Filling:

  • 2 cups fresh or un-thawed frozen blueberries
  • 1 cup sugar 1/2 cup sugar

Crostata assembly & serving:

  • One batch of double crust pasta frolla. Your choice, but I prefer scented with lemon zest for this tart.
  • One large egg yolk beaten with a little water for egg wash
  • Confectioners sugar, if desired

Roll out the bottom crust:

On a lightly floured surface, roll out half the dough into a 10-inch circle, that’s about 1/8 inch thick. Fit the dough into a 9-inch fluted tart pan with a removeable bottom. Trim the overhang to about 1/2 an inch, and fold and press that into the sides of the pan, to make the sides thicker than the bottom. Chill the shell for abut 30 minutes.

Prepare the filling:

Combine the berries and the sugar in a sauce pan that’s at least 2 quarts, cover, and cook over medium-high heat until the berries start give off juice. Uncover, bring to a boil, then reduce heat and cook for about 10 minutes, until berries are very soft. Mash the berries with a spoon, and continue cooking up to 10 minutes longer until very thick. Cool the filling.

Assemble the crostata:

Heat the oven to 350°, with a rack in the bottom third.

Spread the cooled filling into the crust.

Roll out the second disk of dough into a 10-inch circle, and cut as many 1-inch wide strips as you can. Use a fluted pastry cutter if you have one, or a knife.

Brush the edges of the tart with the egg wash. Lay about half the strips across the tart going one direction. Brush them with the egg wash. Lay the remaining strips cross-wise over the other strips, forming a lattice –  no need to weave. Brush with egg wash.

Put the tart in the oven (if you’re worried the pan may leak, place a cookie sheet or round pizza pan under the tart pan) and bake for 30 to 35 minutes, or until the pastry is golden brown. Cool on a rack for 10 minutes, or until cool enough to handle, and then remove the outer rim of the tart tin. Cool completely, and dust with confectioners sugar if desired, just before serving.

For Orange Tree Imports cooking class

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Pasta Frolla

Pasta Frolla is an all-purpose sweet dough that can be used for tarts and cookies. It’s easy to handle and can be rolled or patted into baking tins. This recipe is based on Michele Scicolone’s La Dolce Vita, and was also published in the Sept. 1992 issue of Gourmet magazine.

Double Crust pasta frolla (two 9-inch crusts)

  • 2 1/2 2  1/3 cups unbleached white flour
  • 1/3 cup sugar
  • pinch of salt
  • grated zest of one lemon, or a small orange
  • 12 tablespoons – 1 1/2 sticks – cold unsalted butter
  • 1 large egg, plus 1 egg yolk
  • 1 teaspoon real vanilla extract

Combine the flour, sugar, and salt in the work bowl of a food processor – or the bowl of a stand mixer, or, if you do not have either appliance, a large mixing bowl. Slice the butter in on top of the dry ingredients, and either pulse in the food processor, or cut the butter in with the paddle blade of the mixer, or a pastry blender or your fingers in the large bowl, until the mixture resembles a coarse meal, and there are no large pieces of butter left.

Beat the egg and egg yolk together with a fork, add the vanilla, and drizzle the liquid into the food processor or mixing bowl. Pulse or mix until the dough just comes together. Turn the dough out onto a work surface, divide it in half and shape it into two disks. Wrap on wax paper and chill for an hour or overnight. You can also freeze the dough at this point, for later use.

Pasta Frolla Almond Cookies:

On a lightly floured surface, roll the pasta frolla out about 1/4 inch thick. Cut into desired shapes and arrange on parchment lined cookie sheets. Brush with an egg wash, and sprinkle with sliced almonds and coarse sugar. Dab a little extra egg wash on top to really adhere the nuts and sugar. Bake at 375° for 8-10 minutes until lightly browned.

For Orange Tree Imports cooking class

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Stove Top Mac & Cheese

Not that I would ever abandon my standard baked mac & cheese, but sometimes you want a creamy stove top version. It’s become one of those sort of full circle things in my life, that when my kids were little of course they wanted box mac & cheese, not home made – although we had all natural Annie’s, rather than Kraft – but as they got older, they started liking mine, and now not only does my older son make his own version of my mac & cheese, he’s shared the recipe with all his friends, too.

I first tried a stove top mac that was too sauce-y, too much roux and thick sauce to noodle, so I was interested to try this recipe since it had less roux and you add a measured amount of water, then the milk, then the dry pasta, and cook it until the noodles are done and have soaked up all the water. Then you add the cheese.

Ingredients (for 4 servings):

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup warm water
  • 1 3/4 cups milk, warmed
  • 1/2 pound macaroni or pasta of your choice
  • 1 teaspoon salt
  • 2 1/2 cups shredded cheese – again your choice – when I tested this recipe I used white cheddar, Swiss, a kind of spicey smoked cheddar with a bit of chipotle, and Parmesan
  • Additional salt & pepper to taste, and you can play around with the seasoning – I often put in a bit of nutmeg, and dry or prepared mustard, and some hot seasonings like cayenne would not be out of place

Melt the butter in a heavy bottomed sauce pan that holds at least 2 quarts. Add the flour and blend, then whisk in the water, and then the milk. Add the dry pasta and the salt. Bring to a simmer, then partially cover and cook for 8-10 minutes until the pasta is cooked and liquid is mostly absorbed. Uncover and add the grated cheese and any additional seasonings. Stir well and serve.

Originally posted January 2019

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Moravian Ginger Thins & Snaps

This recipe is based on the one in  Beranbaum, Rose Levy. 1998. Rose’s Christmas cookies. New York: Morrow., where it is called “Grandmother Schorr’s Moravian Spice Crisps”

  • 1 1/3 cups flour
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/3 cup vegetable shortening (I have had best results with Crisco)
  • 1/3 cup light brown sugar
  • 1/2 cup molasses (like Grandma’s; not blackstrap)

Combine the dry ingredients – first 5. Cream shortening and sugar, then add molasses. This can be done in a mixer, food processor, or with a wooden spoon. Mix in the dry ingredients until you have a soft dough with no spots of dry flour. Gather the dough into a ball, and either wrap in plastic wrap, or place in a small bowl and cover. Allow the dough to rest at cool room temperature at least overnight or up to 3 days.

Lightly grease several cookie sheets and heat the oven to 325° Divide the dough in half. Roll out the first half as thin as possible – I like to use a floured pastry cloth. Cut into desired shapes using cookie cutters – about 2 1/2 in. to 3 in. is a good size.

Arrange the cookies on sheets and bake 8-10 minutes, until golden brown. Be careful because if they burn they will be bitter. They will still be a bit soft when you take them out of the oven but with crisp as they cool.

Collect the scraps and re-roll and cut once.

For the gingersnaps, gather the remaining dough into a ball or a log, and divide into small cookies – scant tablespoons. Brush the tops with water, and sprinkle with coarse sugar. Bake on the same trays until deeply cracked.

NOTE:  If you are a gingersnap lover, you can skip the chilling, rolling, and cutting. Simply mix up the dough and shape into balls for snaps. For chewy gingersnaps be sure to pull the cookies from the oven as soon as deep cracks appear, when the cracks still reveal a moist center. Let the cookies cool on the cookie sheet till firm enough to handle.

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Morning Glory Muffins

Obviously this picture was taken when I was in my enchanted-with-Instagram-filters-phase, which Insta tells me was October 26th, 2014.

Anyways this is my version of the notorious – at least for a time in probably the 1980s – Morning Glory Muffins. The most delicious versions are fairly high in sugar and fat. There are also lowfat healthier and less-tasty versions.

My version is a compromise.

Makes 12-14 muffins

  • 1/2-3/4 cup raisons – brown or yellow – or use King Arthur fruit cake blend, with yellow raisons, currants, diced pineapple, cranberries, and dates
  • 2 large eggs
  • 1 cup brown sugar
  • 2/3 cup vegetable oil OR 10 tablespoons of melted butter
  • 2 cups grated carrots – I like them peeled before grating
  • 1 large apple, peeled or un-peeled, grated or diced
  • 1/3-1/2 cup nuts – toasted walnuts are very nice
  • 1/2 cup coconut – I prefer sweetened, but unsweetened works
  • 1/2 cup yogurt (vanilla or plain) or buttermilk or a combination, or the non-dairy milk or yogurt of your choice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla
  • good-sized pinch of Kosher salt
  • 2 cups of unbleached flour OR 1 cup unbleached flour and 1 cup whole wheat flour OR 1 1/2 cups unbleached flour and 1/2 cup wheat germ or bran cereal

Heat the oven to 375° and grease a 12-well muffin tin, or line it with paper liners. You may need an extra custard cup or silcone pan or two.

Optional – Put the raisons into a small heat proof bowl, and pour boiling water over to soften them.

In a large bowl, beat the eggs, and add the sugar and oil.

Add the carrots, apples, nuts, and coconut, and mix.

Stir in the yogurt.

Measure the baking powder and soda and vanilla into the bowl, add the salt, and give it a stir.

Add the flour, and drain the raisins and add them, and fold it all together until there are no dry spots.

Scoop the batter into the prepared pan(s), and bake for about 25-30 minutes until they’re raised and firm.

Eat plain, or with butter or cream cheese and/or honey. These muffins are known as grab & go car food, but I prefer to eat them seated, even at my desk.

Adapted from a recipe written on the back of a notebook I had in library school (1989-1991) that John, aged two or three, scribbled on

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