Adapted from The Sweet Adventures of Sugarbelle

Yield: 2-2 1/2 dozen cookies

Ingredients

1 c (2 sticks) unsalted butter, softened

1 1/2 c confectioner's sugar

 1 egg

2-3 Tsp flavoring (vanilla, almond, etc)

2 1/2 - 2 3/4 c all-purpose flour

2 tsp baking powder

1 tsp salt

Instructions

Cream together the butter and confectioner's sugar.

In a separate bowl, crack the egg and add the flavoring. Add to the butter mixture and mix until well incorporated.

Sift the flour, baking powder and salt together. Add little by little to the butter mixture. The dough is ready when most of it sticks to the paddle. (When you touch it, the dough should have a little give but not stick to your fingers.)

This dough does not need to be refrigerated before using, but should rest for a few minutes to firm up.

Roll the cookie dough out on parchment paper to 1/4 inch thick, dusting with flour as necessary. Cut and bake at 400 degrees F for approximately 7-8 minutes. If the cookies start to brown, you have baked them too long. 

Adapted from Epicurious.com (submitted by maxstart36)

Yield: 8 servings

Ingredients

1 head of cabbage, cut very thinly* 

1/2 c finely grated carrot

2 oz coursely chopped peanuts

1/2 c thinly sliced green onion

Dressing

3 T rice vinegar

2 T soy sauce

1 t honey (or granulated sugar)

2 t sesame oil

2 cloves garlic, finely minced

1 t fresh ginger, finely grated

1 t hot pepper flakes, optional

Instructions

Whisk together the dressing ingredients; let flavors meld as you are preparing the cole slaw.

Toss the cole slaw ingredients with the prepared dressing. Serve immediately. 

*I typically use 1/2 head red cabbage and 1/2 head napa cabbage.

Adapted from Kraft Foods

Yield: 2-1/2 cups

Ingredients

1 pkg (8 oz) cream cheese, softened

1/4 c butter, softened

1 t vanilla extract

1 lb confectionary sugar, sifted

Instructions

Beat cream cheese and butter in a large bowl with mixer until well blended. Add vanilla and beat until incorporated.

Gradually add sugar, beating well after each addition.

Note: Cakes iced with cream cheese frosting should be refrigerated.

Yield: approximately 6 cups, enough to frost two 6-inch cakes

Adapted from Miette (recipes from San Francisco's most charming pastry shop)

Note: This is a European-Style Buttercream, which is considerably different than American Buttercream (typically made from butter and powdered sugar). It is made with a base of egg whites, to which (cooked) sugar syrup and sweet butter is added. This frosting requires patience and diligence, but is well worth the effort. This buttercream is nothing short of lucious.

Ingredients

2 cups (14oz) sugar

1/3 c water

5 large egg whites, at room temperature

1 t cream of tartar

3 cups (1 1/2 pounds) unsalted butter, at room temperature

2 t vanilla extract

Instructions 

Combine the egg whites and cream of tartar in the bowl of a stand mixer, fitted with a whisk attachment.

In a small saucepan over medium heat, combine the sugar and water. Clip a candy thermometer to the side of the pan. Cook the mixture until it reaches 240 degrees F, keeping a constant eye on it. (Boiling sugar syrup can cause a very bad burn if care is not taken.)

When the sugar syrup reaches 240 degrees F, whisk the egg whites on medium-low speed until soft peaks form.

When the syrup reaches 248 degrees F, reduce the speed to low and carefully drizzle the syrup into the mixer bowl (away from the whisk so that the sugar syrup does not splatter). When you have added all the syrup, raise the speed to high and beat until the mixture is cool to the touch (an instant-read thermometer should register between 65-70 degrees). The recipe states this can take 5-10 minutes. In my hand, it takes considerably longer. Whatever, the case, do NOT rush this step. You do not want to add the butter to warm meringue!

When the meringue is cool, begin adding the butter one tablespoon at a time -- waiting until each addition is incorporated before adding another. The mixture may deflate and begin to look curdled at this point. Raising the speed to high should alleviate this problem.

When all of the butter has been added, the frosting should be smooth and thick. Add the vanilla and mix to combine.

Use the buttercream immediately, or cover and refrigerate until needed.

Store in a zippered plastic bag for up to one week in the refrigerator, or up to 2 months in the freezer. (To thaw, leave in the refrigerator over night, not on the counter top.) To use buttercream that has been chilled, remove from the refrigerator and bring to room temperature. Transfer to a stand mixer fitted with a paddle attachment and beat until soft and spreadable, 2-3 minutes.

This frosting holds up well to piping and is extremely easy to spread. A cake decorators dream, really.

Banana Crumb Muffins

Adapted from allrecipes.com (recipe submitted by Lisa Kreft)

Yield: one dozen

Ingredients

1 1/2 c all-purpose flour

1 t baking soda

1 t baking powder

1/2 t salt

3 ripe bananas, mashed

3/4 c white sugar

1 egg, lightly beaten

1/3 c butter, melted and cooled

1/3 c packed brown sugar

2 T all-purpose flour

Pinch of cinnamon

1/2 c chopped nuts or oatmeal

1 T butter

Instructions

Preheat oven to 375F. Lightly grease 12 muffin cups or line with muffin papers.

In large bowl, mix together 1 1/2 c flour, baking soda, baking powder and salt. In another bowl, mix together banana, sugar, egg and butter. 

Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared pan.

In a small bowl, mix the brown sugar, 2 T flour, cinnamon and nuts. Cut in 1 T butter until mixture resembles coarse crumbs. Sprinkle topping over muffins.

Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center comes out clean.

Adapted from Fine Cooking Magazine

Yield: 4 Servings

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

Ingredients

1 large butternut squash (about 3 lb)

5 Tbsp extra-virgin olive oil

1/2 tsp chopped fresh rosemary (fresh thyme is also a nice addition)

6 slices thick-cut bacon, cut into lardons

1 1/2 Tbs balsamic vinegar or lemon juice

1 tsp Dijon mustard

1 medium head butter lettuce (can substitute your favorite lettuce or use mesclun)

2 medium firm-ripe pears (Bartlett or Anjou), cored and sliced 1/8 inch thick

6 oz blue cheese, crumbled

Instructions 

Position a rack in the center of the oven and preheat the oven to 450F.

Cut the narrow top portion of the squash close to where it widens (reserve the base for another use, like this). Peel with a carrot peeler and slice it into 12 thin (about 1/4 inch) rounds.

Brush both sides of the squash with 1 Tbsp of the oil and spread in a single layer on a rimmed cookie sheet. Sprinkle with rosemary, thyme (if using), salt and freshly ground pepper. Roast, turning once, until softened and brown, about 25 minutes.

In a small bowl, whisk together the vinegar (or lemon juice), mustard, and S&P to taste. Slowly whisk in the remaining 4 Tbsp oil. 

In a large bowl, toss the lettuce and pears with enough vinaigrette to coat lightly. Arrange the squash on 4 large plates. Top each with a mound of the lettuce and pear, and sprinkle with bacon and crumbled blue cheese.

Serve immediately.

Notes:

For added crunch, I also like to sprinkle roasted pecans or roasted butternut squash seeds.

Blog post with pictures is here.

Roasted Salmon Rosettes with Pastachio-Mint Pesto

 Adapted from A Stack of Dishes

Yield: 8 "rosettes"

Ingredients

2 lbs salmon fillet, center cut, skin removed

1 bunch flat leaf parsley, leaves and stems, coarsely chopped

4 Tbsp coarsely chopped fresh mint

1 clove of garlic, finely minced

1/2 c shelled, unsalted pistachios, coarsely chopped

1 lemon, zested and juiced

1/2 c extra-virgin olive oil

 salt and pepper

Instructions 

Preheat oven to 350F

Place salmon fillet in the freezer for approximately 10 minutes to firm up. (This will facilitate the slicing process.)

With a thin bladed knife, cut the salmon fillet (length-wise) into 1/4 inch slices. 

Starting at one end of the salmon strip, fold it into a tight round to make the inner bud. * Wrap 2 more strips of salmon around the center to form the petals. The salmon is very malleable when thinly sliced, so the stips should stay in place; if you get a stubborn piece, insert a toothpick to secure the end.

Place the fish in an oiled baking dish, and drizzle with a little olive oil. Season with salt and pepper to taste.

Roast for 12 minutes

To make the Pesto:

Combine the parsley, mint, and pistachios in a medium sized bowl.

Add the garlic, lemon zest, lemon juice and olive oil to the mixture; stir to combine. Season with salt and pepper to taste.

The pesto can be made up to 24 hours in advance, and stored in the refrigerator. Bring to room temperature before serving. 

Notes:

*Short and/or uneven pieces can be used to form the inner "bud". Save the more uniform pieces for the "petals".

Cranberry Upside-Down Cake

Adapted from Martha Stewart.com

Yield: 8-10 servings

Ingredients

8 T unsalted butter, room temperature

1 c sugar

1/2 t ground cinnamon

1/4 t allspice

1 3/4 c cranberries

1 large egg

1 t vanilla extract

1 1/4 c all-purpose flour

1 1/2 t baking powder

1/4 t salt

1/2 c milk

Instructions

Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8 inch round cake pan with 2 T butter.  In a small bowl, combine 1/2 c sugar with the spices*. Sprinkle sugar mixture evenly over bottom of pan; arrange cranberries in a single layer on top.

With an electric mixer, cream remaining 6 T butter and 1/2 c sugar until light and fluffy. Add egg and vanilla; beat until well combined.

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

With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

Spoon batter over cranberries in pan, and smooth the top. Place pan on a baking sheet; bake cake until toothpick inserted in the center comes out clean, 30-35 minutes.

Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert into a rimmed platter.

Notes:

*Spices can be eliminated; simply sprinkle the sugar onto the bottom of the buttered cake pan

Brussels Sprouts with Bacon

Yield: Side Dish for 8

Ingredients

2 lbs pound brussels sprouts, washed and cut in half

6 oz slab bacon, cut into lardons

2 medium shallots, finely chopped

1-2 T olive oil

salt and freshly ground pepper, to taste

Instructions

In a large skillet, cook bacon over medium-low heat until crisp. Remove bacon pieces from the skillet and drain on paper towel. Discard all but 1 T bacon fat, and add olive oil to the pan.

Sauté shallots until they are soft and fragrant. Add brussels sprouts and bacon to the pan and sauté until the sprouts are nicely browned and cooked through. Season with salt and pepper to taste, before serving.

Butternut Squash Oat Muffins with Candied Ginger

Adapted from The NY Times Dining and Wine Section, Melissa Clark

Yield: 18 muffins*

Ingredients

1 c all- purpose flour

2/3 c whole-wheat flour

1/2 c oats

1/3 c light brown sugar

1 T baking powder

1 t fine sea salt

1 t ground cinnamon**

1/4 t nutmeg

Zest of one lemon

2 large eggs, room temperature

1/2 c Greek yogurt, room temperature

10 T unsalted butter, melted and cooled

1 1/2 c shredded butternut squash***

1/4 c finely chopped candied ginger****

Instructions

Heat oven to 375 degrees; grease muffin tins (alternatively, line muffin tins with paper cups)

In a large bowl, combine the flours, oats, sugar, baking powder, salt, spices and lemon zest. In a small bowl, whisk together the eggs, Greek yogurt, melted butter and maple syrup.

Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined -- the batter will be very thick. Then fold in the shredded squash and candied ginger.

Spoon the batter into the muffin tins. Bake for approximately 20 minutes, or until muffins are golden and a tooth pick inserted comes out clean.

Cool 5 minutes in the pan before turning muffins onto a wire cooling rack.

Notes:

*The original recipe stated that the recipe makes 1 dozen muffin. I filled the muffin tins quite high, and had enough for 18 muffins. Recipe could easily stretch to 2 dozen.

** I thought that 1 t of cinnamon was a little heavy handed -- but I am not a big cinnamon fan. The amount could certainly be reduced to 1/2 t in my opinion

***Despite its' difficult reputation, butternut squash is a very manageable vegetable to peel and deconstruct. I used a carrot peeler to remove the skin and a food processor to grate it. (And don't throw out the seeds. Toss with a little olive oil, sea salt and fresh rosemary -- and roast for about 10 minutes. Utterly addictive!) 

****Golden raisins would be a nice substitution