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Makes 6 single-serving cakes 1/3 cup unbleached all-purpose flour 1/4 cup sugar 2 tablespoons unsalted butter 4 ounces bittersweet chocolate, roughly chopped 3 tablespoons dutch process cocoa 3 large eggs, separated 1 cup whole milk 1/4 teaspoon salt Place a rack in the center of the oven and preheat the oven to 350° F. . . . → Read More: Individual Chocolate Pudding Cakes 3/4 cup granulated sugar 1/3 cup all-purpose flour 3 large eggs, separated 2 tablespoons unsalted butter, at room temperature 1 cup skim milk 5 tablespoons fresh lemon juice 1 teaspoon finely grated lemon zest 1/4 teaspoon salt Fresh raspberries or blackberries, for serving Preheat the oven to 350°. Spray six 6-ounce ramekins with vegetable . . . → Read More: Individual Lemon Pudding Cakes 1 orange pound cake (see related recipe) 1 cup good raspberry jam 2 half-pints fresh raspberries Orange cream (see related recipe) 1 cup (1/2 pint) cold heavy cream 2 tablespoons sugar 1/2 teaspoon pure vanilla extract Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry . . . → Read More: Orange Raspberry Trifle Use a dark maple syrup (US grade B) for this recipe if you can. It has a much stronger maple taste than Grade A. 1 9-inch pie shell, frozen for at least 30 minutes (see pie crust recipe) 2 cups roughly chopped walnuts 2 eggs, beaten 1 cup maple syrup (grade B) 1 Tbsp . . . → Read More: Maple Walnut Pie 1 1/2 cups flour 1 1/2 cups sugar, plus a bit more for sprinkling 1 1/2 sticks unsalted butter, melted fresh berries or fruit (peeled and cut into chunks) Combine the flour and sugar. Add the butter, mixing as you go, until the mixture forms a soft dough. It can be slightly crumbly, but . . . → Read More: Basic Cobbler 1 1/2 cup rolled oats 1/2 cup flour 1/2 cup packed light brown sugar Spices – cinnamon, nutmeg, ginger Pinch of salt 5 tablespoons unsalted butter, melted Nuts (optional) Water or milk Mix the dry ingredients. Stir in the melted butter. Add just enough water or milk so that the mix comes together in . . . → Read More: Basic Oat Crumble Topping for Fruit – Softer Version 1 1/2 cup rolled oats 1/2 cup flour 1 cup packed light brown sugar Spices – cinnamon, nutmeg, ginger Pinch of salt Nuts (optional) 1 cup (two sticks) unsalted butter Mix the dry ingredients then cut the butter into pieces and work it into the mixed ingredients with your fingers gently until it resembles . . . → Read More: Basic Oat Crumble Topping for Fruit – Crispy Version For the Crumble Top: 1 cup all purpose flour 1/2 cup oat flour 1 cup rolled oats 3/4 cup brown sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 10 tablespoons unsalted butter, melted For the fruit: 1/2 cup sugar 2 tablespoons cornstarch 1 teaspoon orange zest 9-10 plums, thinly sliced (yielding . . . → Read More: Plum Crumble 1 cup (1/2 lb.) unsalted butter, at room temperature 4 cups (1 lb.) powdered sugar, sifted 1/8 teaspoon salt 2 tablespoons milk 2 teaspoons vanilla In a bowl, with a mixer (preferably fitted with whisk attachment) on low speed, beat butter, 2 cups powdered sugar, and the salt until blended. Add milk and vanilla; . . . → Read More: Basic Vanilla Frosting 3 cups confectioners’ sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and . . . → Read More: Basic Vanilla Buttercream Frosting |
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