Orange Pound Cake

Ingredients:

2 cups + 2 tablespoons granulated sugar
1 cup unsalted butter
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon orange oil
grated rind of one orange (optional)
5 large eggs
1/2 cup frozen orange juice concentrate, thawed or softened
2 tablespoons freshly squeezed lemon juice
2 1/2 cups Unbleached All-Purpose Flour

Topping (optional)
1/4 cup sugar

Preheat the oven to 325°F. Lightly grease a 9" x 5" x 2 ½" loaf pan, or a 12" x 4" x 2 ½" tea loaf pan.

In a large bowl, beat together the sugar, butter, salt, baking soda, baking powder, vanilla, orange oil or flavor, and grated rind. Beat until the mixture is thoroughly combined, then add the eggs one at a time, beating well after each addition. The batter will be very light and creamy. Stir together the orange juice concentrate and lemon juice. Add about 1/3 of the flour to the batter, stirring to combine. Stir in about half the orange juice mixture, then another third of the flour, the remaining orange juice, and the remaining flour. Spoon the batter into the prepared pan; it’ll be quite full.

NOTE: This cake will rise just above the rim of the pan, look like it’s going to overflow, and then will settle back. But that’s why it’s important for you to use a full-size 9" x 5" x 2 ½" pan, or tea loaf pan; anything smaller, the cake will in fact overflow. Just in case, set it on a baking sheet lined with parchment, to catch any potential spills.

Bake the 9" x 5" loaf cake for 1 hour; tent it lightly with aluminum foil, and bake for an additional 45 minutes, until a cake tester inserted into the center comes out free of crumbs. Bake the tea loaf for 45 minutes; tent it with aluminum foil, and bake for an additional 35 to 40 minutes, testing for doneness as you did the 9" x 5" cake. Remove the cake from the oven, and let it cool in the pan for 10 minutes. Gently loosen the sides, and turn it out onto a rack. Mix the sugar and tart and sour flavor in a blender or mini food processor. Rub the surface of the warm cake all over with the sugar mixture, as though you were rubbing lotion onto your baby. Allow the cake to cool completely before slicing. Yield: one cake, about 12 servings.

To grill pound cake, cut 1"-thick slices, and toast on both sides on a medium grill till warm. You may also toast it lightly in a lightly greased sauté pan. Top with vanilla ice cream and serve.

Almond-Cranberry Coffeecake

Ingredients:

1/2 cup butter
1 cup granulated sugar
2 large eggs
1 cup buttermilk or yogurt (low-fat is fine)
1 teaspoon almond extract
1 teaspoon baking powder
1 teaspoon baking soda
2 cups Unbleached All-Purpose Flour
1/2 teaspoon salt
1 cup whole berry cranberry sauce
1/2 cup blanched slivered or sliced almonds, toasted*

Glaze
3/4 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon almond extract

*Spread almonds in an ungreased 9" round cake pan, and bake in a preheated 350°F oven for 8 to 10 minutes, until they’re a light golden brown.

Preheat the oven to 350°F. Grease a 10-cup (9" to 9 ½") tube pan or bundt-style pan.

In a large bowl, beat the butter and sugar till smooth. Beat in the eggs, then the buttermilk or yogurt and almond extract. Scrape the sides and bottom of the bowl, and beat briefly again, to make sure everything is well combined. Add the baking powder, baking soda, flour, and salt, stirring just to blend. Grease and flour a tube pan. Spoon half of batter into pan. Spread half of cranberry sauce evenly atop batter, then spread remaining batter over that. Top with remaining cranberry sauce, and sprinkle toasted almonds evenly over sauce.

Bake the cake for 55 minutes, tenting it with foil for the final 15 minutes. When it’s done, a cake tester inserted into the thickest part will come out clean, and the top will spring back when you press it gently. Remove the cake from the oven, and cool it in pan for 5 minutes. After 5 minutes, turn it out of the pan onto a rack set over a piece of parchment, and stir together the glaze ingredients.

Drizzle the thin glaze over the warm cake. Let the cake cool completely before serving.
Yield: 1 cake, 14 to 16 servings.

Peach Cheesecake

Ingredients:

Crust:
1 cup graham cracker crumbs
1/4 cup sugar
1 tablespoon butter, melted

Filling:
2 eggs
12 ounces cream cheese, softened
1 cup sugar
1/2 teaspoon vanilla
1/4 cup peach jam, plus 1 cup

Preheat oven to 350 degrees F.

Directions:

In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch spring-form cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.

Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.

Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight. Optional...make your own peach topping of choice.

Cheesecake Brownies

Ingredients:

• 1 ½ cups butter (3 sticks)
• ¾ pound bittersweet chocolate, chopped
• 8 large eggs
• 1 ½ cups dark brown sugar
• 2 cups granulated sugar
• 4 teaspoons vanilla extract
• 1 ½ teaspoons salt
• 2 ¼ cups flour
• ¾ cup cocoa
• 1 pound cream cheese, softened
• 2 tablespoons cornstarch
• 1 cup apricot jam
• 1 cup pumpkin butter

Instructions:

• 1. Heat oven to 325 degrees F. Line a baking pan with parchment paper and lightly butter. Melt the butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together.
• 2. Stir in 3 teaspoons vanilla, salt, melted chocolate, flour, and cocoa. Pour into the prepared pan. Beat cream cheese using a mixer on medium speed until fluffy.
• 3. Add the remaining 2 eggs, 1/2 cup sugar, and 1 teaspoon vanilla and the cornstarch; beat until smooth and spread over the chocolate batter. Combine jam and pumpkin butter.
• 4. Drop in spoonfuls onto cream cheese and draw swirls using a knife. Bake until center tests clean, about 40 minutes. Cool and punch out shapes using Halloween-themed cutters.