Search Results for '("C'

[S_Wirth]

Banana and Macadamia Nut Coffee Cake

Toasty, sweet macadamia nuts and cinnamon sugar top this flavorful banana cake laced with flaky coconut. It is especially moist. Select well-ripened (black-speckled)
sugar-sweet bananas for best flavor.

Makes one 9-inch cake

INGREDIENTS

2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup firmly packed dark brown sugar
1 1/4 cups mashed bananas (about 2 1/2 large, ripe bananas)
2 large eggs
1/3 cup extra-virgin olive oil (choose a buttery, mild one) or canola oil
2 tablespoons dark rum or amaretto liqueur
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1/2 cup sweetened flaked coconut
1/2 cup (1 1/2 ounces) chopped macadamia nuts or pecan halves
1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon

1. Preheat the oven to 350°F (175°C). Butter and flour a 9-inch springform pan or
round cake pan.
2. In a large bowl, combine the flour, salt, baking powder, baking soda, and brown
sugar. Stir to blend. In a blender or food processor, combine the bananas, eggs, oil,
rum or amaretto, sour cream, and vanilla and blend until smooth. Add the banana
mixture to the dry ingredients and beat until smooth. Stir in the coconut.
3. Spread evenly in the prepared pan and sprinkle evenly with the nuts. Sprinkle the
cinnamon sugar evenly over the batter.
4. Bake for 30 to 35 minutes, or until the cake is golden brown and a cake tester
inserted in the center comes out clean. Let cool in the pan on a wire rack, then
remove the pan sides. Serve warm or at room temperature, cut into wedges.

Recipe © 2006 by Lou Seibert Pappas. All rights reserved.
© 1999-2006 David Leite & Leite's Culinaria, Inc. All rights reserved.
For more recipes and articles, visit http://www.leitesculinaria.com.

[S_Wirth]

Banana Bread

This is a great, moist banana bread that and your family will really enjoy. You will want to wait until the bananas are covered with brown spots to ensure that they are really sweet.

Banana Bread
from Cook’s Illustrated Magazine

Makes one 9-inch loaf

For best results, be sure to use a loaf pan that measures 9 inches long, 5 inches across, and 3 inches deep.

INGREDIENTS

2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled
1 teaspoon vanilla extract

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F
(175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with
flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes.
Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl;
set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in
a medium bowl. Lightly fold the banana mixture into the dry ingredients with a
rubber spatula until just combined and the batter looks thick and chunky. Scrape the
batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes
out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire
rack. Serve warm or at room temperature. (The bread can be wrapped with plastic
wrap and stored at room temperature for up to 3 days.)

[S_Wirth]

Bourbon-Glazed Doughnuts

At the Dining Room Restaurant at Anthony David's in Hoboken, NJ, these bourbon-laced doughnuts sell out on a regular basis.

Chef Anthony Pino fries them to order because, as he says, "It takes a little longer, but it's worth it." We agree. They taste best right out of the fryer, so serve them immediately.

Makes 48 doughnut holes, or 1 1/2 dozen 3-inch doughnuts

INGREDIENTS

2 cups whole milk
1/4 cup unsalted butter
1 package active dry yeast
4 cups all-purpose flour
1/2 cup sugar
Pinch of salt
1 large egg
Vegetable oil for frying

3/4 cup confectioner’s sugar
1/4 cup bourbon

1. Heat the milk and butter over low heat until the butter is just melted and the
temperature of the mixture is between 100°F (38°C) and 105°F (40°C).
2. Combine the milk mixture and yeast in a medium bowl or standing mixer and mix
on low for 30 seconds. Add 1/3 of the flour, all of the sugar, and a pinch of salt. Mix
15 seconds, until just combined. Add another 1/3 of the flour and the egg and mix
another 15 seconds. Add the remaining flour and mix until the mixture begins to
come away from the sides of the bowl, roughly 30 seconds. Remove the bowl from
the mixer, cover with plastic wrap, and let dough rise until doubled in size, about 1
hour.
3. Place the dough onto a lightly dusted work surface and roll until 1/2-inch thick.
Using a 1 1/2-inch round cutter, cut dough into 48 round doughnut holes. Pour oil
into a heavy-bottomed saucepan to a depth of 3 inches. Heat to 375°F (190°C). Fry
doughnuts in batches until golden brown, about 45 seconds per side. Drain on paper
towels.
4. Combine confectioners sugar and bourbon until the mixture reaches a pourable
consistency. Stack doughnuts in a pyramid and drizzle with glaze. Serve
immediately.
Variation: To make a traditional doughnut shape, use a 3-inch round cutter to create
the doughnut and 3/4-inch cutter to cut out the doughnut hole.

[S_Wirth]

Candied Orange Peel

This is a great thing to make when you have an overabundance of beautiful oranges-make sure the skins are unblemished.

My favorite thing to do around the holidays is to candy the peel, crystalize in sugar, dry and make Orangettes which are candied orange peels dipped in dark chocolate. These are time consuming, but trust me, they are worth all of the effort!!!

Makes 6 cups

INGREDIENTS

6 to 8 large, thick-skinned oranges
6 cups sugar
1/4 cup Grand Marnier or other orange-flavored liqueur

1. Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut
off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it
cooks. Cut the quarters into thin slices.
2. Place the orange slices in a 6-quart saucepan and cover with cold water. Over
medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the
water and repeat this process with fresh cold water two more times.
3. After the third boil, drain the orange slices, rinse them in cold water, and remove
any pulp that is still attached. In the saucepan, combine the orange slices, 3 cups of
the sugar, and the orange liqueur, and cook over low heat until the sugar is
dissolved (about 5 minutes), stirring constantly. Continue to cook over low heat for 1
1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it
cooks. Remove the saucepan from the heat and immediately begin the next step.
4. Place the remaining 3 cups sugar on a sheet of waxed paper. Roll spoonfuls of the
orange slices in the sugar, separating the slices to coat them completely. Transfer
the slices onto another sheet of waxed paper and let them air-dry (20 to 30
minutes).

In a tightly covered container, the peel will keep for 2 to 3 months in the
refrigerator.

[S_Wirth]

Carole Walter's Blueberry Buckle (Adaptation)

Adapted from Carole Walter’s Great Coffeecakes…
The cake can be served warm but I served the cake at room temperature and it was delicious.

Ingredients

Streusel

6 T (3/4 stick) unsalted butter
¾ cup AP flour
1/3 cup sugar
1/8 t lemon oil (could also use ¾ t cinnamon, but I prefer the lemon)
1/8 t salt

Batter

1 ¾ cup sifted AP flour (sift first, then spoon in and level)
1 t baking powder
½ t salt
½ cup (1 stick) softened butter
Zest of 1 lemon
¾ cup sugar
2 large eggs
1 t vanilla
¼ milk (I used whole)
2 cups blueberries, washed and thoroughly dried

Preheat the oven to 350 F. Generously butter a 9 inch springform plan and then line the bottom with a parchment paper circle cut out to fit.

Set aside.

Prepare the streusel: Melt the butter in a medium saucepan over low heat. Remove and cool to tepid. Add the lemon oil to the butter.

In a small bowl, whisk together the flour, sugar and salt (and cinnamon if using). Add the butter and stir together with a fork or small whisk. Set aside.

Prepare the batter: In a large bowl, thoroughly whisk together the flour, salt and baking powder. Set aside.

Beat the butter and lemon zest in a large bowl until creamy, about 1-2 minutes. Add the sugar, in a slow drizzle, and beat on medium speed for 5-6 minutes until fluffy. Scrape down the sides of the bowl occasionally. Add the eggs, one at a time, beating for 1 minute after each. Scrape the bowl. Blend in the vanilla.

With the mixer on low speed, add the flour and milk alternately, in 2 additions for the milk and 3 for the flour. Blend until just combined. Remove the bowl from the mixer (if using) and remove the paddle and, using a spatula, finish mixing the batter by hand, being careful to not overwork. When the batter is totally combined, fold in the blueberries very gently. I like to withhold some of the blueberries and sprinkle them over the surface of the batter, being careful to gently press them into the batter.

Scrape the prepared batter into the prepared pan. Sprinkle in the remaining blueberries if you have withheld any, pressing them gently into the batter. Pick up the streusel by the handful, squeezing gently and then crumbling into large pieces over the batter. Use all of the streusel to cover the entire top of the cake evenly.

Bake the cake for 50-55 minutes. The cake is done when a tester comes out clean and the sides pull away from the pan. Remove the cake and let it cool for 20 minutes on a cooling rack. Then remove the sides of the pan and let it cool another 30 minutes. Then use foil to cover the top and upper sides of the cake to hold the topping on. Place a cooling rack over the top and invert the cake. Quickly remove the bottom pan and invert the cake back onto the original cooling rack. Remove the foil.

[S_Wirth]

Chocolate Zucchini Bread

This is a moist delicious quick bread that can be baked in a loaf pan or 9 x 9 brownie pan.

1/2 c butter or margarine, softened
1/2 c vegetable oil
1-1/3 c sugar
2 eggs
2 c grated zucchini (fresh or frozen, but defrost before using)
1/2 c sour milk (1/2 c milk & 1/2 tsp white vinegar) or yogurt
1 tsp vanilla (or orange extract, orange oil or grated zest)
2-1/2 c flour
4 T unsweetened cocoa-I added and additional tablespoon of chocolate
1 tsp salt
1 tsp baking soda
1 tsp baking powder

Topping:

3/4 c mini chocolate chips
3/4 c finely chopped walnuts
3/4 c brown sugar
ccc.
Combine the first 12 ingredients and pour into a greased and floured 9~13 pan.

Sprinkle with a topping of (3/4 cup each or more to taste) mini chocolate chips, brown sugar, and chopped walnuts.

Bake at 350 degrees for 40-45 minutes.

Notes: yogurt can be substituted for the sour milk/viegar combination. If bread is being baked in a load pan than mix some additional streusel throughout the batter.

Fresh or unsweetened coconut would be a nice addition to this bread Or you could put a sweetened glaze on top and mix or swirl the streusel within the batter. Also, I added 1 tablespoon of orange rind (grated) or you could use pure orange oil extract instead and added 1 tablespoon of cinnamon.

[Mike Nolan]

I didn't save and post the comments on my recipes, but I don't mind if people do that. It's a bit more work, but I'd suggest posting the recipe in one post and the comments in a second post, so that when I eventually get something set up to format recipes for printing nicely, I can offer to print them with and without comments. (BTW, in my testing it looks like Chrome does a good job stripping out the boilerplate stuff on posted recipes, much better than IE or Firefox.)

As far as the saved threads are concerned, the comments are an important part of the thread.

[S_Wirth]

Chocolate Chip Gingerbread Cake

From William Sonoma website: Rosanne Toroian at Good Housekeeping magazine devised this gingerbread cake, and author Lori Longbotham thought it was the best one she had ever tasted. But, of course, she decided to add some chocolate chips. Don't be intimidated—it may look like lots of ingredients, but it's mostly spices that can be measured very quickly. Make sure to use natural cocoa powder.

2 1/2 cups plus 2 Tbs. all-purpose flour
1/2 cup natural cocoa powder, plus more
for dusting
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground pepper
1 package (12 oz.) miniature
semisweet chocolate chips
12 Tbs. (1 1/2 sticks) unsalted butter, at
room temperature
1 1/4 cups sugar
1 tsp. vanilla extract
2 eggs
1 cup dark molasses
1 cup very hot water

Position a rack in the middle of an oven and preheat to 350°F. Butter and flour a 10-cup Bundt® pan.
In a bowl, whisk together the 2 1/2 cups flour, the 1/2 cup cocoa powder, the baking soda, salt, ginger, cinnamon, allspice, cloves, nutmeg and pepper.

In another bowl, toss the chocolate chips with the 2 Tbs. flour.

In the bowl of an electric mixer, beat together the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes, occasionally scraping down the sides of the bowl with a rubber spatula. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.
In a 4-cup glass measure or a bowl, whisk together the molasses and hot water. Reduce the mixer speed to low and add the flour mixture alternately with the molasses mixture in 3 batches, occasionally scraping down the sides of the bowl with the spatula and beating just until well blended. Fold in the chocolate chips.

Transfer the batter to the prepared pan. Bake until the cake begins to pull away from the sides of the pan and is firm to the touch, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 20 minutes. Invert the cake onto the rack and let cool completely.

To serve, lightly dust the cake with cocoa powder and cut into wedges. Serves 12.
Adapted from Luscious Chocolate Desserts,by Lori Longbotham (Chronicle Books, 2004).

[S_Wirth]

Chocolate Hazelnut Biscotti

This is an excellent recipe that I have made many times from the Williams Sonoma site-it's from their Williams-Sonoma Kitchen Library Series,Cookies & Biscotti,by Kristine Kidd (Time-Life Books, 1993). All you need is a nice cup of coffee and some of this delicious biscotti. Has a very mellow mocha flavor because of the coffee flavor too. Makes about 30 biscotti.

4 oz. semisweet chocolate, coarsely chopped
1 cup firmly packed light brown sugar
1 3/4 cups unbleached all-purpose flour
1/3 cup unsweetened cocoa, preferably Dutch
process
1 1/2 Tbs. instant espresso powder
1 tsp. baking soda
1/4 tsp. salt
3 eggs
1 1/4 tsp. vanilla extract
1/2 tsp. almond extract
1 cup hazelnuts, toasted and coarsely chopped

For the chocolate coating:

8 oz. semisweet or bittersweet chocolate,
chopped
2 tsp. vegetable shortening

Preheat an oven to 300ºF. Line a large baking sheet with parchment paper or waxed paper.

In a food processor fitted with the metal blade, combine the chocolate and brown sugar and process until the chocolate is very fine; set aside. Alternatively, use a blender, processing 1 oz. chocolate and 1/4 cup sugar at a time.

Sift together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In a large bowl, combine the eggs, vanilla extract and almond extract. Using an electric mixer set on medium speed, beat to blend. Reduce the speed to low and mix in the sugar and flour mixtures until a stiff dough forms, adding the hazelnuts when the dough is about half mixed.

On a floured surface, divide the dough in half. Form each half into a log 12 inches long. Transfer the logs to the prepared baking sheet, spacing them well apart, and pat to even the shapes. Bake until almost firm to the touch, about 50 minutes (logs will spread during baking). Remove from the oven and let cool for 10 minutes. Leave the oven set at 300ºF.

Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into slices 1/2 to 3/4 inch thick. Arrange the slices, cut side down, on the baking sheet. Bake for 25 minutes. Turn the slices over and bake until crisp and dry, about 25 minutes more. Turn off the oven and let the biscotti cool completely in the oven with the door slightly ajar.

Meanwhile, make the chocolate coating: In the top pan of a double boiler, combine the chocolate and shortening. Place over but not touching simmering water in the lower pan and melt, stirring occasionally, just until smooth. Remove from the heat. Alternatively, melt the chocolate and shortening in a heatproof bowl placed over but not touching simmering water in a saucepan.

Dip one side of the cooled cookies in the hot chocolate coating and set, chocolate side up, on a baking sheet. Refrigerate until set. Store in an airtight container in the refrigerator for up to 2 weeks.

[S_Wirth]

Corn Relish

Here's the recipe for the corn relish from Bobby Flay's Hot off the grill

Note: I did not grill the corn. Instead I bought the Cascadian Farms organic sweet corn (frozen). I used two bags which I thought was about the same amount as 6 ears of corn-maybe a little more and then followed the recipe exactly with the exception of the canola oil. I did not add any and I only used 1 teaspoon of honey because the corn was really sweet.

For the grilled corn-green chile relish:

6 ears perfectly grilled corn, kernels removed
2 poblano chiles, grilled, peeled, seeded and finely diced
1 small red onion, finely diced
2 limes, juiced
1 tablespoon honey
4 tablespoons canola oil
1 tablespoon finely chopped fresh cilantro leaves
Salt and freshly ground black pepper

Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes before serving...

[S_Wirth]

Deep Chocolate Brownies

This is a very chewy and fudgy brownie recipe that I love. It is super easy to make and doesn't require any fancy ingredients.

You also get a nice shiny top on these as well.

2 sticks unsalted butter
8 oz of fine quality bittersweet chocolate (no more than 60% cacao)
2 cups sugar
1 tsp pure vanilla extract
5 large eggs
2/3 cup all purpose flour
1/3 cup Dutch process cocoa powder
½ teaspoon salt

Preheat the oven to 350 with rack in the middle. Butter and flour a 9x13 inch pan. Melt the butter and the chocolate in a 3-quart heavy saucepan over low heat, stirring until smooth. Remove from heat and cool till lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.

Whisk together flour, cocoa and salt, then whisk into the chocolate mixture until combined. Spread in pan and bake until toothpick interested in center comes out with crumbs. 25 – 35 minutes. Cool completely.

Modification:

For brownies that are more like a mix...but from scratch you can add another 1/3 cup of AP Flour and 2 TBspns extra of cocoa powder with a teaspoon of baking soda and baked for 30 minutes.

[S_Wirth]

Dee's Oatmeal Pancakes

Do you love oatmeal? Do you love pancakes? You should try them when they are one and the same. Seriously. Dee Johnston whipped up her favorite family recipe for a recent gathering of friends and this is now my new favorite pancake. Great smothered with butter and maple syrup (of course) and also leftover strawberries from strawberry shortcake. A little advanced planning is necessary as the oats must soak in buttermilk overnight. Yummmmm....

2 cups oats (the regular kind - Old Fashioned or Quick, not steel-cut and not instant)
3 cups buttermilk
3 eggs, well beaten
1/2 cup flour
1 1/2 teaspoon baking powder
Dash salt
1 Tbsp peanut oil
Butter or extra vegetable oil for the griddle

Optional
A basket of strawberries - stems removed, sliced, and macerated with 2 Tbsp of sugar for an hour, then slightly mashed
Maple syrup
Butter

1 Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight.
2 Mix in the eggs, flour, baking powder, salt, and peanut oil.
3 Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over.

After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.

Serves 4-6.

Serve with butter, maple syrup, and macerated strawberries.

[S_Wirth]

These are light and delicious nibble to have with a nice glass of wine, champagne or prosecco-good all year long and very easy to make

Sage & Gorgonzola Gougères (Cheese Puffs)

1/2 cup water
3 tbsp butter, cut into small pieces
1/2 tsp salt
1/2 cup flour
2 eggs
1 tsp minced fresh sage
1/4 cup crumbled Gorgonzola cheese

In medium heavy-bottomed saucepan, heat the water, butter, and salt. Do not boil the mixture. Once the butter melts, stir in the flour. Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat.

Transfer the mixture to a bowl and let the mixture cool slightly. Stir in 2 eggs, one at a time. Ensure that the first egg is fully combined into the mixture before adding the second egg. Add the minced sage and crumbled Gorgonzola. Stir to combine.

Preheat the oven to 400 degrees F.

Line a baking sheet with parchment paper. You can either spoon or pipe the dough onto the parchment paper. If you decide to pipe it, use a 1/2-inch plain tip or just use a coupler. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 1/2 inches apart.

Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougère are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam, which will stop them from becoming soft. Serve immediately. If the gougère lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.

Makes 15-18 large or 35-40 small gougères.

[S_Wirth]

Iced Pumpkin Raisin Cookies

Perfect for autumn gatherings, these pumpkin cookies are laced with raisins and walnuts and seasoned with a medley of spices. A cream cheese glaze adds a delicious finishing touch.

For the cookies:

2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 Tbs. ground cinnamon
1 tsp. ground ginger
1 1/2 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
3/4 cup pumpkin puree
1 egg
2 tsp. vanilla extract
12 Tbs. (1 1/2 sticks) unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
2/3 cup chopped toasted walnuts
1 cup raisins

For the glaze:

2 oz. cream cheese
1 Tbs. unsalted butter
1 cup confectioners' sugar, sifted
1/2 tsp. vanilla extract
2 1/2 tsp. milk, plus more as needed

Have all the ingredients at room temperature.

Preheat an oven to 350°F. Spray a cookie sheet with nonstick cooking spray.

To make the cookies, over a sheet of waxed paper, sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Set aside.

In a small bowl, stir together the pumpkin puree, egg and vanilla. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin mixture in two additions, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.

Reduce the speed to low, gradually add the flour mixture and beat until just combined. Using a rubber spatula, fold in the walnuts and raisins.

Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan, then transfer them to a wire rack. Repeat with the remaining dough.

To make the glaze, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and butter on medium-low speed until combined, about 2 minutes. Add the confectioners sugar and beat until incorporated, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the vanilla and the 2 1/2 tsp. milk and beat until smooth, adding more milk as needed. The glaze should be thick but pourable.

Set the rack over a sheet of waxed paper or parchment paper. Using a spoon, drizzle the glaze over the cookies. Let stand at room temperature for 1 hour before serving.

Makes 36 cookies.

[S_Wirth]

Ina Garten's Lemon Pound Cake

This lemon cake is from the Barefoot Contessa Cookbook. It is amazingly delicious and such a versatile cake. I like to serve it with fresh raspberries or other seasonal fruit. It is very thick and rich because it is made with buttermilk-a winner every time.

Ingredients

1/2 pound unsalted butter at room temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze

2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350°F (180°C). Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
5. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.