Buttermilk Biscuits

Ingredients:

2 cups-All purpose Flour
1 tsp -Baking Powder,
1/2 tsp-Baking soda
1 tbsp-sugar
1/2 tsp-salt
1 cup-Buttermilk
1 stick(1/2 cup)Unsalted Butter

Method:

Preheat oven to 450 degree F.

Add Flour,Baking Powder,Baking Soda,sugar and salt in a Food Processor.Pulse it few times to mix Thoroughly.Add cold unsalted butter cut into small pieces and pulse few times until mixture resembles coarse crumbles.

Add the mixture to a Bowl and add a cup of buttermilk mixing gently with a spatula.The mixture will be wet and sticky.

Transfer the dough to a floured surface.Gently pat the dough and roll to 1” thickness.Use a wine glass or a round cutter to cut the dough straight down,avoid twisting the cutter/dough.

Lightly grease the pan and place cut round doughs close to each other.Brush the top with mayo or butter.Place in the oven for 15 mins.Remove and enjoy however you like it.

Japanese Cheesecake

Japanese cheesecake is a cheesecake with a soft and fluffy texture that sure will melt in your mouth.Its very light and the best cheesecake I have ever made.Yum!!🍽

Ingredients:

8 oz Cream cheese
6 eggs separated
1 cup milk
3/4 cup sugar separated(1/2 cup & 1/4 cup)
1/2 cup All purpose flour
2 tbsp corn starch
4 tbsp butter
 
Method:

Line a 9 inch spring foam  pan  with parchment paper at the bottom and sides of the pan.wrap the outside of the pan with aluminum foil.preheat oven to 300 degree F

Mic 8 oz cream cheese and 1 cup milk and 4 tbsp butter in a double boiler or microwave until cheese is melted and mix thoroughly,set aside.

Whisk 6 egg yolks with 1/4 cup sugar until dissolved and add corn starch and flour to it.

Now combine the egg yolk flour mix with cream cheese mixture together.

Whisk 6 egg whites separately with a pinch of cream of tartar.Add sugar little at a time and beat until soft peaks form.

Now slowly fold the beaten egg whites with the cream cheese mixture slowly without breaking the batter.

Pour the mixture in a parchment lined pan.place the pan in a baking sheet with at least 2" deep.Add boiling water to the baking sheet about 1"of the pan for water bath.Bake at 300 degree F for 80 mins and then turn off the oven and let it cool in the oven with door slightly opened.After it's completely cooled down remove from the pan let it sit in refrigerator to set.slice and serve with honey.

SMORE"S CUPCAKES

 These are amazing and delicious cupcakes.It has a Graham Cracker Crust as a base with a rich  moist chocolate cake and topped with lightly toasted meringue frosting.Yum!!!

 Ingredients:
----------------
For the Crust:
--------------

1 cup Graham Cracker crumbs
4-5 tbsp Butter,melted
1 tbsp granulated Sugar

Instructions:
------------------
Preheat oven to 350 degree F.Line the muffin pan with cupcake liners or baking cups.
In a mixing bowl,stir together graham craker crumbs,sugar and melted butter until combined.
Place a tablespoon of this mixture in the bottom of each cupcake liner.
Use a measuring cup or a glass to press down the graham craker crumbs to form a crust.Bake for 5 min for the base to harden.
Cool for 10 mins before filling with batter.

For the Chocolate Cupcakes:
-------------------------------------
1 3/4 cups All-purpose flour
3/4 cup cocoa powder dutch-processed
1 1/2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup boiling water
1 cup buttermilk
1/2  cup vegetable oil
1 tbsp vanilla extract

Instructions:
-----------------

Preheat oven to 350 degree F.Line a cupcake pan with baking cups.
In a large bowl,combine the dry ingredients(flour,sugar,baking soada,baking powder and salt).set aside.
In another mixing bowl beat eggs,buttermilk,vegetable oil and vanilla extract until combined.Slowly add the dry ingredients mixing until smooth.Add the boiling water and mix well.
Pour into the cooled graham crust filling halfway and bake for 18-20 mins or until toothpick inserted comes out clean.cool completely before frosting.

Meringue Frosting:
-------------------------
4 large egg whites
1 cup sugar
1/2 tsp cream of tartar

Combine egg whites,sugar and cream of tartar in a heatproof  mixing bowl over a simmering water or  double boiler.whisk constantly until sugar is dissolved and the mixture is warm to the touch.Remove from heat.Using a whisk attachment,beat on low speed gradually increasing to high until stiff glossy peaks form.Use a pastry bag to pipe frosting over the cupcakes.I used a kitchen torch to lightly  toast the meringue.alternately you can also use the oven in  broil mode for  less than a minute to toast the meringue.Happy Baking!!!

Blueberry Breakfast Cake

Love having cake for Breakfast.A perfect breakfast cake to have with a cup of morning coffee or tea.This cake is loaded with  Blueberries which is my Favorite fruit packed with powerful Antioxidants.Buttermilk is used in this recipe which keeps the cake nice and super moist.The Lemon Zest adds a nice Flavor to this cake.Sugar is sprinkled on top to give a nice crunch to the cake.

recipe source:http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
Thank you Alexandra for this recipe.

Ingredients

½ cup unsalted butter at room temperature
zest from 1 large lemon
3/4 cup + 2 tbsp sugar
1 Large egg at room temperature
1 tsp vanilla
2 cups flour(set aside 1/4 cup of this to toss with the blueberries to keep the blueberries from sinking to the bottom of the pan)
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
½ cup buttermilk
1 tbsp sugar for sprinkling on top

To Make buttermilk add 1 tbsp of lemon juice or vinegar to 1 cup of milk.Let stand for 5 mins.use 1/2 cup of the prepared mixture for the recipe.

Preparation:

Preheat the oven to 350ºF. Grease a 9-inch baking pan with butter or cooking spray.(I used a Bundt Pan but you can use any 9 inch pan)

Toss the blueberries with ¼ cup of flour and set aside.Cream butter and sugar until light and fluffy.Add lemon zest,vanilla and egg until combined.

Whisk together the remaining flour, baking powder and salt.Add the flour mixture to the batter little at a time, alternating with the buttermilk starting and ending with flour mixture.

Gently fold in the blueberries.Spread the batter evenly into the pan.

 Sprinkle batter with 1 tbsp of sugar. Bake for 35 to 45 minutes or until toothpick inserted comes out clean.

Let cool for at least 15 minutes before serving.

Savory Crescent Rolls

These Crescent Savory rolls are so easy to bake and makes a great party starter.You can make a variety of fillings with these rolls.

Ingredients:
---------------
1-pillsbury roll
cream cheese with onion and chives
Mozzarella or cheddar Cheese
freshly chopped parsley

Preparation:
-----------------
Preheat oven to 400 degree F.

Unroll 1 pillsbury crescent roll on a floured surface.Firmly press perforations to seal,forming one large rectangle.

Spread cream cheese liberally on the unrolled dough.

Sprinkle parsley and cheese over the top.Roll and cut into small rounds with the serated knife.Place the cut side down on a cookie sheet.Brush the top with egg wash.

Bake 12-15 minutes or until edges are golden brown.

Coconut Macaroon

These coconut macaroons tastes wonderfully chewy inside and crispy on the outside.They taste even more better the next day.Cool completely before you taste them.

Ingredients:
-------------
14 oz Condensed Milk
14 oz Sweetened shredded coconut
1 tsp pure vanilla extract
2 large egg whites(room temp)
1/4 tsp cream or tartar
Use Parchment Paper only

Preparation:
-------------
Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl.

Whip the egg whites with an electric mixer until medium-firm peaks.

Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 tsp.

Bake for 25 to 30 minutes, until golden brown.

Cool on wire racks.

Yields about 20

Breakfast Biscuits

Ingredients:
----------------
3 cups all purpose flour
1-1/2 tbsp baking powder
1/2 tsp salt
9 tbsp unsalted Butter cold or shortening ,cut into small pieces
1-1/4 cup cold milk
1 cup Cheddar Cheese(opt)
Extra Butter for Brushing the Top

Method:
---------
Preheat oven to 450°F.

Line a baking sheet with parchment paper or use cooking spray on aluminium foil .

Whisk all the dry ingredients together in a medium bowl. Add Butter or shortening and cut in with fork or cutter until the mixture resembles course crumbs to the size of a pea.Add Cheese which is optional and then Pour milk slowly working gently with a wooden spoon or spatula just until combined.Do not overmix which will make the biscuits tough.

Turn the dough onto a lightly floured surface and gather into a ball Kneading the dough 2 or 3 times and pat out to 1/2 inch thick.

Cut the biscuits into rounds using a 2 or 2-1/2″ biscuit cutter.Pull the cutter straight down and up without twisting the cutter to get a fluffier Biscuits.

Place the Biscuits on the parchment-lined baking sheet.Brush the top with some melted butter and sprinkle one of your favorite herbs(opt).

Bake in Preheated oven for 10-12 mins until golden brown on top.

Yields: 1 dozen 2″ biscuits.

Blueberry Bread

Ingredients:
-----------------
1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp grated lemon zest(outer skin of the lemon)
1 cup fresh blueberries
1/2 cup unsalted butter at room temperature
3/4 cup granulated white sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup milk

Lemon Glaze:(optional)

2 tbsp granulated white sugar
1 tbsp fresh lemon juice

Method:
------------
Preheat oven to 350 degrees F (180 C) and place the oven rack in the center of the oven. Butter or spray with a non stick vegetable spray the bottom and sides of a loaf pan (9 inch).

In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Lemon Glaze:
-------------------
In a small microwaveable bowl, stir the sugar with the lemon juice. Place in the microwave for about 20 seconds or just until sugar has dissolved.

When the bread is done, remove from oven and place on a wire rack. Pierce the top of the hot loaf with a wooden skewer or toothpick and then brush with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made, but it can be stored several days or frozen.

Halloween Cup Cakes

I made these cute looking cupcakes for my son's school halloween party.On my 1 st attempt they turned out really great.Its a vanilla cupcake and I used buttercream frosting for decoration. P.S: Couldn't capture a good pic as I was in real hurry to deliver these cuties..

for Vanilla cupcake:

Ingredients:
3/4 cup unsalted butter
1 3/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 1/4 cups milk

Frosting:
1 lb confectioners' sugar
1/4 cup half-and-half
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 375°F.
In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
Fill paper-lined muffin tins with batter. Bake at 375° for 18- 20 minutes.
Allow cupcakes to cool about 45 minutes and frost.
For frosting, whip together the box of confectioners' sugar, half-and-half, and one teaspoon vanilla until smooth and fluffy.

Cheddar Bay Biscuits -2

Ingredients:
2 cups all-purpose flour (unbleached or regular)
3 tsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1/3 cup butter, cold, cut into chunks
2 Tbsp. canola or vegetable oil
1 heaping cup grated cheddar cheese (sharp flavoured is best)
1/2 – 2/3 cups milk
3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

Preparation:
-Preheat oven to 400° F.
-In a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly.
-Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine).
-Add oil, grated cheddar cheese and 1/2 cup milk. Stir together.
-Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn’t be sticky, just moist enough to hold together).
-Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.
-Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.
-When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.

Blueberry Crumble Bars

Ingredients:

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

Directions:

Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

In the bowl of a stand mixer fitted with the paddle attachment combine 1 cup sugar, flour, and baking powder on low speed. Add salt and lemon zest and mix until combined. Add the butter, toss with a fork to coat with the flour mixture. Add egg and mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Pat half of dough into the prepared pan. Place reserved half aside.

In another small bowl, stir together the 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely on wire rack then transfer to the refrigerator to chill before cutting into squares. Store in an airtight container in the refrigerator.

Source: Smitten Kitchen

Eggless Cookies

Eggless Tutti-Frutti Cookies


Ingredients:

2 cups all purpose flour (maida)
1 cup vegetable oil
1 cup powdered sugar
1/2 cup custard pwd
3/4 tsp baking pwd
big pinch of baking soda
1 tsp vanilla essence
tutti frutti for garnish

Method:

1. Sieve maida, baking pwd, baking soda and custard pwd.

2. Blend the sugar and oil till smooth. Add the sieved ingredients to the sugar-oil mixture. Add vanilla essence and mix well to form a dough. If the dough doesn’t become stiff enough to roll out into balls, add a few tbsps of cold milk or water and chill for a few minutes.

3. Pinch bits of dough and shape into balls and slightly flatten. Or you could alternately pipe the dough into small balls. Garnish with tutti frutti, by slightly pressing into the dough. Place on a greased tray and bake at 180 C for about 10 -12 mts or till done. Once baked, the cookie will feel soft on touch but once cool it will harden. If you over bake beyond the mentioned time limit, you will have a very crunchy cookie.

4. Cool on a wire rack and store in airtight container.

Amish Friendship Bread

Cranberry Chocolate Shortbreads

Ingredients:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
3/4 cup (95 grams) all-purpose flour
1/4 cup (40 grams) fine yellow or white cornmeal
1 tablespoon (8 grams) rice flour or cornstarch (corn flour)
1/8 teaspoon salt
1/3 cup (50 grams) dried cranberries (or cherries)
1/4 cup (45 grams) white chocolate chips or chunks
1/3 cup (80 ml) finely ground pistachio nuts (optional)

Shortbread:

Preheat oven to 300 degrees F (150 degrees C) and place the oven rack in the center of the oven. Have ready a 8 inch (20 cm) tart pan with a removable bottom.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 minutes). Beat in the vanilla extract. In a separate bowl whisk together the all purpose flour, cornmeal, rice flour, and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated. Fold in the dried cranberries and white chocolate chips.

Press the shortbread dough evenly into the tart pan. Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. Then, using a sharp knife, score (make shallow lines) the top of the shortbread into 12 even pieces. If desired, sprinkle the top of the shortbread with finely ground pistachio nuts.

Place in the preheated oven and bake until the shortbread has turned a nice biscuit color, about 40-50 minutes. Transfer shortbread to a wire rack to cool for 5 to 10 minutes before removing from tart pan. Place the shortbread round on a cutting board and cut into 12 wedges (along the lines scored). Cool completely on a wire rack.

Makes 12 shortbread wedges.

CRANBERRY OAT SCONES

There are two ways to pronounce scone; "Skon" and "Skoan". Scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove.

These Cranberry Oat Scones are perfect on chilly mornings, as their texture is hearty due to the addition of old fashioned rolled oats.This small cake is a quick bread, similar to an American biscuit.

Ingredients:

1 3/4 cups (245 grams) all purpose flour
1/2 cup (100 grams) granulated white sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into small pieces
3/4 cup (60 grams) old-fashioned rolled oats
1/2 cup (60 grams) dried cranberries or cherries (raisins or currants)
Zest of one lemon or orange (outer skin of lemon or orange)
2/3 cup (160 ml) buttermilk

Egg Wash:

1 large egg
1 tablespoon milk or cream

METHOD:

Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.

Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 8 scones.

CHEDDAR BAY BISCUITS

Ingredients:

2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder

Butter Glaze:

3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes

METHOD:

Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.

Tiramisu

Tiramisu is one of the the most popular Italian cakes. It is made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts.
Making tiramisu is somewhat tricky and takes some time to do.After the entire process is done it has to be refregirated for longer time.Otherwise it might get soggy and end up looking like a pudding.If you want a firm Tiramisu, place it in the freezer for about an hr before serving.

Ingredients:

3 egg yolks
1/4 cup whole milk
1 cup grandulated sugar
3 cups mascarpone cheese (this is an Italian cream cheese)
8 ounces cream cheese
1/4 teaspoon vanilla extract
20 – 24 lady fingers
1/4 cup cold espresso
1/4 cup Kahlua coffee liqueur
2 teaspoons cocoa powder




Directions:


1.Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce heat so that the water is simmering. Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan (you can also use a double boiler for this step). Stir the mixture often for ten minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool.

2.Use an electric mixer to combine mascarpone, cream cheese and vanilla in a large bowl. Mix until mostly creamy, but with a few small chunks remaining.
3.Add egg yolk mixture to the cheese mixture and mix just until well-combined.
4.Combine espresso and Kahlua in a small bowl. Pour this mixture onto a dinner plate. One-by-one touch the bottom of each lady finger in the espresso. The lady finger will quickly soak up the espresso/Kahlua mixture, but you don’t want the lady finger soaked — just a dab will do. The top half of each lady finger should still be dry. Arrange the soaked lady fingers side-by-side on the bottom of an 8×8-inch serving dish or baking pan.

5.Spoon about half of the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture.

6.Spoon the remaining cheese mixture over the second layer of lady fingers and spread it evenly.




7.Put two teaspoons of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.





8.Cover and chill for several hours. To serve, slice the dessert twice across and down creating 9 even portions (the first serving is always the hardest to get out).

Browny with Ice Cream

Simply Apple Cake

INGREDIENTS:

3/4 cup (75 grams) chopped walnuts or pecans
1 pound (454 grams) apples
1-2 tablespoons freshly squeezed lemon juice
1 1/2 cup (195 grams) all purpose flour
3/4 cup (150 grams) granulated white sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons milk
1/3 cup (50 grams) raisins

METHOD:

Apple Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan and then line with parchment paper or wax paper.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from oven and cool on a wire rack and then coarsely chop.

Peel, core, and coarsely chop the apples. Toss with 1 - 2 tablespoons of lemon juice.

In the bowl of your electric mixer (or with a hand mixer), combine the flour, sugar, baking powder, ground cinnamon, and salt. Add the melted butter, eggs, and vanilla extract and beat until fully incorporated. Fold in the chopped nuts, raisins, and chopped apples. If the batter is thick, stir in the milk.

Transfer the batter to the prepared pan and smooth the top. Bake in preheated oven for about 35 - 45 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

While the cake is still warm, prepare the glaze. Place the apricot jam or preserves in a small saucepan and warm over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. Alternatively, place the apricot jam or preserves in a small bowl and heat in the microwave. Using a pastry brush, spread the warmed preserves over the apple cake.

Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate leftovers. Reheat before serving.

Makes 6-8 servings.

Blueberry Crumble Cake

Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces

Cake Batter:

1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries

Blueberry Cake Recipe: Preheat oven to 350 degrees F (177 degrees C). Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.

For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.

Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.

Serve warm or at room temperature.

Makes 9 servings