DINNER AT HOME

INGREDIENTS Crumb Topping 3/4 Cup + 1 Tablespoon All purpose flour 1/3 Cup firmly packed brown sugar 4 Tablespoons unsalted butter, melted & cooled pinch of salt Cake 8 oz (2 sticks) unsalted butter, room temperature 1 Cup firmly packed brown sugar 4 eggs at room temperature 1 teaspoon pure vanilla extract 1 1/4 cup all purpose flour 1 cup whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt Fruit  2 cups fresh cranberries, coarsely chopped 2 firm, ripe pears; peeled, cored, and coarsely chopped 1/3 cup granulated sugar 2 teaspoons fresh lemon zest 2 teaspoons lemon juice DIRECTIONS Butter a 9" spring form pan.  Preheat the oven to 350 degrees F. Crumb topping   mix flour, brown sugar, and salt in a bowl. Add melted butter and run into dry ingredients to make damp crumbs. Set aside.  Cake   Cream butter and brown sugar at medium -high speed for 1 minute. Beat in eggs, one at a time, then add vanilla. Sift both flours, baking powder and salt into...

Old-Fashioned Sugar Cookies Courtesy of Wayne County Dairy Promoters

Orange Ricotta Cookies Ingredients Cookies 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup sugar 1 cup fresh ricotta 2 eggs 3 - 4 Fresh Oranges (2/3 cup juice & 3 Tablespoons zest) Glaze whisk together ¼ cup melted butter 2 cups powdered sugar 1 orange (1 Tablespoon zest and 3 Tablespoons Juice) Preparation preheat oven to 375 F In a large bowl, cream together 1 cup sugar and 1 cup butter, add 2 eggs, 1 cup ricotta, and mix well Beat in orange juice and zest.  The mixture will appear somewhat curdled -that's ok! Sift together 4 cups of all-purpose flour, salt, baking powder, and baking soda, combine flour mixture with wet ingredients, mix well. Refrigerate cookie dough for 20 minutes Drop by rounded spoonfuls onto parchment-lined cookie sheets Bake at 375 F for 9-11 minutes. (until edges are light golden brown) Immediately transfer cookies to cooling racks. Glaze cookies while still warm makes 4 dozen cookies

Thank you, Dawne, for requesting a Tres Leches Cake. It's  been far too long - So much fun! 🥰 Tres Leches Cake, as the name says, is all about the three milks. We use canned sweetened condensed milk, canned evaporated milk*, and heavy cream.  You might think this cake will never absorb all of the liquid and that there's a soupy mess in your future. Trust me, give it 8 hours in the fridge; it's lovely.  The tres leches mixture  1 1/4 cup heavy cream 14 oz can sweetened condensed milk 12 oz can evaporated milk 1/2 teaspoon almond extract 1 teaspoon vanilla extract The name of the game, the key to the cake! Tres leches (three milks) whisk together and set aside ('fridge) until the cake is ready The sponge cake 4 large eggs (room temperature) 1 cup sugar   2 teaspoons vanilla extract  In a standing mixer with the paddle attachment, beat eggs, sugar, and vanilla on high speed until light yellow & fluffy (about 10 minutes) Meanwhile, sift together ...