Flipping for Grapefruit

We have been getting citrus in the farm share, and none of us at the house are really big grapefruit fans, so I thought I would give this recipe from Martha Stewart a try.

Grapefruit Upside Down Cake

Ingredients

• 10 tablespoons (1 1/4 sticks) unsalted butter

• 3/4 cup packed light-brown sugar

• 2 small pink grapefruit

• 1 1/2 cups flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 3/4 teaspoon ground ginger

• 1/2 teaspoon baking soda

• 1/4 teaspoon ground allspice

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup milk

• Whipped cream, (optional)

Directions

1. Preheat oven to 350 degrees. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly over the melted butter.
2. With a sharp knife, peel the grapefruit, removing all pith, and slice. Arrange the slices to cover the bottom of the pan.
3. In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated sugar and remaining 1/4 cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.
4. Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature, with whipped cream if desired.

Cherry Sour Cream Coffee Cake

I love summer cherries, and they are wicked cheap at Haymarket, so I've been doing all sorts of things with them. I thought cherry coffee cake would be particularly appropriate for Independence Day, so I made this (picture will post later)

Made Cherry coffee cake this morning:


1 stick butter

1 cup sugar

2 eggs

1 cup sour cream

... 1 1/2 cup flour

1/2 cup almond flour (or just do 2 cups flour)

1tsp baking powder

1tsp baking soda

1 tbsp lemon zest

1 tsp almond extract 1/4 cup cherry preserves

1 1/2 cup pitted fresh cherries



cream butter and sugar, add eggs and rest of wet ingredients (except cherries and preserves)

sift and gradually add dry ingredients

Stir preserves in by hand and pour into baking pan

top with pitted cherries



Optional Crumb Topping

1 stick butter

3/4 cup flour

3/4 cup oatmeal

1 cup brown sugar



Cut butter into dry ingredients until pea sized crumbs, then sprinkle on top of coffee cake



bake at 350 for half an hour

Blueberry Lemon Scones

Blueberry Lemon Scones
Originally uploaded by kel h

INGREDIENTS

3/4 cup fresh blueberries
2 2/3 cups plus 1 tablespoon all-purpose flour
1/8 teaspoon cinnamon
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes
1 large egg
1/2 cup plus 1 tablespoon milk
zest of 1 lemon divided
PREPARATION

1.
Preheat the oven to 425 degrees. In a small bowl, toss the blueberries with 1 tablespoon of flour and the cinnamon. Set aside.
2.
In a large bowl, combine the 2 2/3 cups flour, all but 1 tablespoon of the sugar, the baking powder, half of the lemon zest and the salt and mix well. Using a pastry cutter (or in my case, your new food processor), cut the well-chilled butter into the dry ingredients, working quickly, until the mixture resembles coarse meal. Beat the egg with 1/2 cup of the milk and, using a fork, combine this mixture with the flour and butter mixture.
3.
Divide the dough into 2 balls. Lightly flour a work surface and roll each ball into a 7-inch circle. Sprinkle the blueberries across 1 circle. Top with the second circle and use your hands to carefully mesh the circles together. Pat or lightly roll the dough out until the circle is about 12 inches across. (Don't mush the berries.)
4.
Cut the circle into 10 wedges. Brush the tops of the scones with the remaining milk, dust with the remaining sugar and lemon zest (mix it together with a fork first) transfer to 1 or more ungreased baking sheets, leaving an inch between each scone. Bake 12 to 15 minutes. Cool on a wire rack.

Banana Ice Cream

Banana Ice Cream
Originally uploaded by kel h

Adapted from Alton Brown's Banana Ice Cream recipe

Ingredients
6 (approximately 2 1/4 pounds) ripe bananas (frozen overnight, then defrosted)
1 tablespoon fresh squeezed lemon juice
2/3 c honey
1 tsp vanilla
1 container plain yogurt
2/3 c milk

Directions
Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add honey and vanilla and turn processor on. Slowly pour in the dairy. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

Oatmeal Chocolate Chip Cookies with craisins and pecans

Oatmeal Chocolate Chip Cookies with craisins and pecans
Originally uploaded by kel h

so, when I'm stressed...I bake. And it's been a rough couple of weeks (minus the awesome birthday party that was awesome). Today I had chocolate chip craisin cookies at a training, and decided i wanted to take them up a notch.

Ingredients:

1/2 lb (2 sticks) butter
1 c firmly packed brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1 1/2 flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
zest of 1/2 orange
1/2 tsp salt
2 1/2 c quick oats uncooked
1 c chocolate chips
1/2 c craisins
1/2 c chopped pecans

Directions
preheat oven to 350
Cream butter and sugar together
stir in eggs and vanilla
add flour, baking soda, cinnamon, nutmeg, salt and orange zest. Mix well
stir in oats, craisins and chocolate chips
drop rounded tbsp on to cookie sheet.
Bake for 10-12 min (til golden brown)

Cherry Coffee Cake Muffins

Image000.jpg
Originally uploaded by kel h

Cherry Coffee Cake Muffins (based on a recipe from Rachel Ray December-January 2008)

4 1/2 cups flour (I used half regular and half whole wheat in the cake batter, and all white for the crumb topping)
1 1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk (I used plain yogurt)
1/2 cup granulated sugar
2 teaspoons baking powder
! 10-ounce bags frozen cherries, thawed and drained (if you want to do a giant coffee cake instead of muffins, use two bags)
I also added 1/2 tsp butter extract, and 2 tsp almond extract to the batter
I also added 1/2 cup sliced almonds to the crumb topping

1. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside. In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

2. In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; If you're making a cake, then spread evenly into the prepared baking dish. Otherwise put liners in your muffin pans and fill each one about halfway up.

3. Scatter the cherries over the batter; (if making muffins, make a well in the batter and then put four cheries per muffin. sprinkle the remaining crumb mixture on top of the cake or each muffin (be sure to shape the muffin top a bit so the crumbs stick together). Bake the cake until golden brown, 35 to 40 minutes (muffins are more in the 25 min range). Transfer to a rack to cool for about 20 minutes before serving. I would go the full forty minutes, cause the cake takes a while to bake.