Devil's Food Cake

from King Arthur Flour's Baker's Companion

12 tablespoons butter (I used margarine very successfully)
1 3/4 cups granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cups natural cocoa powder
4 large eggs
1 1/2 cups milk or water (I used rice milk)

Preheat the oven to 350ºF.

In a large mixing bowl, cream together the butter, sugar, salt, baking soda, and vanilla until fluffy- about 5 minutes.

Whisk together the flour and cocoa- sieve if necessary to remove lumps.

Add the eggs to the butter mixture, one at a time, beating well after each egg until completely combined before adding the next one. Slowly, blend one-third of the flour mixture into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and the remaining flour. be sure to mix well after each addition, and to scrape the sides and bottom of the bowl occasionally throughout the process.

Grease and flour two 9-inch round cake pans (or three 8-inch pans, or 24 cupcake papers). Divide the batter evenly. Bake the cakes for 30-35 minutes, or until a cake tester inserted near the middle comes out clean. Cupcakes will take about 20 minutes to bake. Remove from the oven and allow to cool for 5 minutes before removing from the pans to cool completely.

Wellesley Fudge Cake

4 (1 ounce) squares unsweetened chocolate
1/2 cup hot water
1/2 cup white sugar
1/2 cup butter
1 1/4 cups white sugar
3 eggs
2/3 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1. Preheat oven to 350. Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside.
2. In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm.
3. Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition. Add vanilla and chocolate mixture. Blend well.
4. Divide batter into two 9 inch pans. Bake at 350ºF for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

Pioneer Woman's Cinnamon Rolls- Half Batch

from The Pioneer Woman Cooks

2 C whole milk
1/2 C vegetable oil
1/2 C sugar
1 tbsp active dry yeast
4 C flour
1/2 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tbsp salt
Filling:
1 C melted butter
3/4 C sugar
1/2 C cinnamon (or more depending on preference)
Frosting:
1/2 bag powdered sugar
1/4 C milk
1 tsp vanilla
2 tbsp melted butter
1 pinch salt

Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm. Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour. Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.

Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Drizzle melted butter over dough. Sprinkle with sugar and cinnamon. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Cover the rolls and let sit for 30 minutes. Bake at 400 for 15 to 18 minutes.

Combine all frosting ingredients in a bowl and mix thoroughly. Generously drizzle frosting over warm mrolls after they come out of the oven.

Bill's Big Carrot Cake

From Baking From My Home To Yours
by Dorie Greenspan

For the Cake:

2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
3 cups grated carrots (About 9 carrots; I grate them in a food processor fitted with a shredding blade)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola or safflower oil
4 large eggs

For the Frosting

8 ounces cream cheese, at room temperature
1 stick (8 Tbs.) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners’ sugar, sifted
1 Tbs. fresh lemon juice or 1/2 tsp. pure lemon extract
1/2 cup shredded coconut (optional)

Getting Ready - Position the racks to divide the oven into thirds and preheat the oven to 325° F. Butter three 9×2 inch round cakes pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another.

To Make the Cake - Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans.

Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and un-mold them. Invert and cool to room temperature right side up.

To Make the Frosting - Working with the stand mixer, preferably fitted with paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you would like coconut in the filling ,scoop out about half of the frosting and stir in the coconut into this portion.

To Assemble the Cake - Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer. Use an offset cake spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with second layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting. Top with the last layer, right side up, and frost the top. Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Classic Banana Bundt Cake

from Baking: From My Home To Yours by Dorie Greenspan

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 to 1 3/4 cups)
1 cup sour cream or plain yogurt

Center a rack in the oven and preheat the oven to 350ºF. Generously butter a 9 to 10 inch bundt pan. (If you've got a silicon pan, there's no need to butter it.) Don't place the pan on a baking sheet- you want the oven's heat to circulate through the Bundt's inner tube.

Whisk the flour, baking soda and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after 30 minutes- if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's even better the next day.

Autumn Pear Pudding Cake

4 medium pears or apples -- peeled,cored,sliced
1 tablespoon lemon juice
1/4 cup butter -- softened
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1 cup flour
1/2 cup milk
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 cup hot tap water

There are two parts to this recipe, the cake and the topping.

To make the cake: Lightly grease an 8-inch square or 9-inch round pan, place this pan onto a baking sheet to catch drips.

Place the fruit in the pan, and sprinkle it with the lemon juice.

In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt until smooth.

Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating well after each addition.

Spoon the batter over the fruit in the pan, spreading it to mostly cover.

To make the topping: Whisk together the sugar, cornstarch, salt, and spice.

Sprinkle this mixture over the batter, then carefully pour the hot water over the whole thing.

Bake the cake in a preheated 375°F oven for about 60 minutes, until it’s nicely browned on the top.

Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.

Makes about 8 servings and is also delicious at room temperature.

Mocha Cream Frosting

3 cups powdered sugar
1/2 cup unsweetened cocoa powder
pinch salt
2 tsp vanilla
1 stick unsalted butter, softened
2 TBS milk
2 TBS coffee concentrate*
2 cups heavy whipping cream
2 packets Whip-It whipped cream stabilizer

Combine powdered sugar, cocoa powder, salt, vanilla, butter, milk, and coffee concentrate in a medium mixing bowl. Beat on medium speed with a hand mixer until fully combined, scraping the sides as needed.

In a separate bowl, beat the whipping cream with the Whip-It until stiff peaks form. Gently fold about 1 cup of the frosting mixture into the whipped cream. Repeat this process until all the frosting mixture has been combined with the whipped cream. Keep refrigerated until use. Will frost about 60 cupcakes or two layer cakes.

**To make coffee concentrate I brewed one pot of Kona coffee at double strength. Then I placed 1 cup of coffee into a saucepan and reduced it until there was about 2 tablespoons remaining in the saucepan. Cool completely before using.

Devil's Food Cupcakes

from Whole Grain Baking
makes 2 9-inch layers, 3 8-inch layers, or 2 dozen cupcakes

3/4 cup unsalted butter
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
4 large eggs
2 teaspoons vanilla extract
1 cup plain low-fat yogurt
3/4 cup water

Preheat the oven to 350ºF. Grease and flour the pan or pans of your choice or line with parchment.

Cream together the butter, sugars, and salt in a large mixing bowl until fluffy, about 5 minutes. Stop to scrape the sides at least once during that time. In a separate bowl, combine the flours, cocoa, and baking soda. If lumps remain, sift or strain the flour mixture.

Add the eggs to the butter mixture one at a time, beating well (at least a full minute) after each addition, and stopping to scrape the sides and bottom of the bowl before adding the next egg. Mix in the vanilla. Add half the flour mixture and mix until evenly combined. Add the yogurt and water, and mix again. Add the remaining flour, mix, and stop to scrape the sides and bottom of the bowl once more, to make sure the batter is evenly moistened. Pour the batter into prepared pans.

Bake the cakes for the amount of time appropriate for the pan size. (30 to 35 minutes for layers, 35 to 40 for sheet cake, 25 minutes for cupcakes.) The cake is done when it pulls away from the sides of the pan and a cake tester inserted near the center comes out clean. Remove from the oven and cool for at least 15 minutes before removing from the pan. Place on a rack to cool completely before frosting.

The Lady & Sons' Peach Cobbler

1/2 cup butter
1 cup sugar
3/4 cup self-rising flour
3/4 cup milk
1 28-oz can sliced peaches in heavy syrup, undrained
cinnamon for sprinkling (optional)

Preheat oven to 350ºF.

Place butter in a 2-quart baking dish and set in the hot oven to melt the butter. Meanwhile, stir sugar and flour together and mix well. Slowly add the milk and stir to prevent batter from forming lumps.

Carefully, remove baking dish with melted butter from the oven and carefully pour batter directly on top of the butter. DO NOT STIR TOGETHER. Spoon the peaches on top of the batter, then very gently, pour the reserved syrup on top. AGAIN, DO NOT STIR. Sprinkle on cinnamon at the point if using.

The most important part of this dish is not stirring the mixture. Pop it into the oven as is, and bake for 35-40 minutes, or until golden brown. The crust will rise above the fruit, producing a fantastic crust with a gooey, fruity bottom. Serve warm with vanilla ice cream or freshly whipped cream.

7-Up Cake

1 box yellow cake mix (I use Duncan Hines)
1 (3 oz) package instant vanilla pudding mix
4 eggs
1/2 cup oil
10 ozs. 7-Up

Icing:
2 cups sugar
2 tablespoons cornstarch
2 eggs
1 large can crushed pineapple
1 stick butter
1 cup shredded coconut

Preheat oven to 350ºF. Combine cake ingredients. Beat well with a mixer. Pour into a greased bundt pan or 3 greased cake layer pans. Bake layers for 25-30 minutes or the bundt for closer to 45 minutes. Cake is done when a toothpick inserted in the middle comes out clean. Cool cake on a wire rack.

In the meantime, combine the icing ingredients in a saucepan over med-low heat. Stir constantly, cooking until thick and just starting to bubble. Cool icing mixture completely before icing the cake.

Beignets

adapted from King Arthur Flour Baker's Companion

2 1/2 pounds vegetable shortening for frying
1 cup milk
1 large egg
1/4 cup vegetable oil or melted butter
4 drops lemon oil
2 cups white whole wheat or all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1/4 cup powdered sugar, for sprinkling on beignets

1. Heat vegetable shortening in a deep fat fryer or in a large deep potto 350ºF. Make sure there is at least 2 inches of fat in the pot.

2. Mix the milk, egg, vegetable oil and lemon oil with a whisk, set aside. In a separate bowl, combine the flour, baking powder, salt, and granulated sugar. Mix to combine. Add the milk mixture to the flour mixture. Stir until smooth.

3. Drop the batter by tablespoonful into the hot grease. Fry four or five beignets at a time, making sure that there is plenty of room for them to expand and float around. Fry the beignets for about 2 minutes per side. Most of the beignets will turn themselves over, but keep an eye on the pot in case one gets stubborn. Use a slotted spoon to remove them from the oil and drain them on paper towels.

4. Serve beignets hot with a sprinkling of powdered sugar. Recipe makes between 18-30 beignets, depending on the size you make them.

Raspberry Cake

1 box white cake mix
1 3 oz. box raspberry flavored Jello
3/4 cup water
3/4 cup vegetable oil
1/2 cup raspberries, crushed
4 eggs
1/4 teaspoon raspberry extract

Preheat oven to 350. Spray a 9x13 baking pan or 2 9-inch circle pans with cooking spray, set aside. Combine cake mix, Jello, water, and oil in a mixing bowl. Beat with a mixer on medium speed until well combined. In a small bowl, mix together eggs, crushed berries, and extract. Add to mixture and beat well until all combined. Pour into cake pans and bake until a toothpick inserted in the center comes out clean. 20-25 minutes for layer cakes, or 25-30 minutes for 9x13 cake. Allow to cool completely before icing with butter cream.

Gooey Apple Sheet Cake

Gooey Apple Sheet Cake
Recipe By :Valchemist on CLBB

2 cups all-purpose flour

2 cups granulated sugar

1 cup butter -- melted

2 eggs

1 tsp. baking soda

1/2 c buttermilk

2 c chopped apples -- (1/4-1/2 inch pieces)

1 1/2 tsps ground cinnamon

For the Topping:

3 cups powdered sugar

8 oz. lowfat cream cheese

2 eggs

1/4 c oats

Mix melted butter and sugar with a mixer. Add eggs and beat well. Combine the flour, baking soda, and cinnamon in a small bowl. Add flour mixture alternately with buttermilk, mixing well. Fold in the chopped apples. Spread batter into well greased (or sprayed) 13 x 9 baking pan.

Mix Topping ingredients and put over cake BEFORE baking. Bake in a 350ºF oven for 40-45 minutes. You can store this on the counter or in the refrigerator. Great warm, cold, or at room temperature.

Plum Upside Down Cake

from Everyday Food magazine

Serves 8; Prep time: 30 minutes; Total time: 1 hour 20 minutes


9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
1 cup packed light-brown sugar
4 red plums (about 1 pound), halved and pitted, each cut into 12 wedges
1 large egg
1/2 cup reduced-fat sour cream
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin-pie spice
1/3 cup finely chopped walnuts
Whipped cream (optional)


1. Preheat oven to 325°. Place 3 tablespoons butter in an 8-inch round cake pan; melt in preheating oven, about 4 minutes. Sprinkle melted butter with 1/2 cup brown sugar. Arrange overlapping plum wedges in a circle around edge of pan; repeat in center, covering bottom of pan. Set aside.

2. In a large bowl, beat together remaining 6 tablespoons butter, remaining 1/2 cup sugar, and egg. Beat in sour cream until blended. Set aside.

3. In a medium bowl, mix together flour, baking soda, salt, pumpkin-pie spice, and walnuts. Stir flour mixture into sour-cream mixture until just combined (batter will be thick).

4. Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Cool in pan 5 minutes. Run a knife around edge of pan; invert onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.

Martha's Coconut Cake

Coconut Cake

Makes one 9-inch square cake. Feel free to use 9-inch round pans if you do not have square pans. The baking time will be the same.

3 sticks unsalted butter, plus more for pans
3 1/2 cups flour, plus more for pans
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 cup packed sweetened, shredded coconut
2 2/3 cups sugar
4 large whole eggs, plus 4 egg whites
1 tablespoon pure vanilla extract
1 1/2 cups unsweetened coconut milk
Seven minute frosting
Coconut curls or toasted coconut for garnish


Preheat oven to 350º. Butter two 9x9x2 inch cake pans; line the bottom with parchment paper. Butter parchment, and dust with flour, tapping out excess, set aside. Into a large bowl, sift together the flour, baking powder and salt. Pulse shredded coconut in a food processor until finely chopped. Stir chopped coconut into the flour mixture until combined; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. One at a time, beat in the eggs, egg whites, and vanilla; incorporating each egg fully before adding another. With the mixer on low speed, add the flour mixture in two parts, alternating with the coconut milk and beginning and ending with the flour, beat until combined after each addition.

Divide batter between prepared pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 55 minutes. Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert the cakes and let them cool completely, top sides up.

Using a serrated knife, trim the tops of the cake layers to make them level. Place on layer on a cake and top with 1 1/2 cups seven minute frosting. Place other cake layer on top, cut side down. Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls or toasted coconut as desired. Cake can be kept in the refrigerator for up to 3 days.

**My notes: I used Baker's Joy spray instead of butter, flour, and parchment to grease the pans. I also opted for the toasted coconut, which adds a really great flavor. The seven minute frosting is a perfect compliment to this cake. The recipe follows:

Seven Minute Frosting

Makes about 8 cups

1 1/2 cups sugar
2 tablespoons light corn syrup
6 large egg whites
1 teaspoon pure vanilla extract

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and the egg whites. Cook over medium heat, stirring frequently, until themixturee reads 160º on an instant-read thermometer, about 2 minutes.

Attach the bowl to the mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 5 minutes. Beat in the vanilla, use immediately.

C

Cottage Pudding-Upside Down Cake

Cottage Pudding- Upside Down Cake

originally by Sandra on www.allrecipes.com but with my modifications.

6 TBS butter, melted
1 Cup packed brown sugar
3 large apples, peeled, cored, and sliced
1 stick butter
1 Cup sugar
1 egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk

1. Preheat oven to 350º.
2. Pour melted butter into the bottom of an 8-inch square pan. Tilit the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream the stick of butter and the white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking soda, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
3. Bake for 40-50 minutes, or until a toothpick inserted near the middle comes out clean. Immediately invert onto a serving platye. Serve warm with ice cream or freshly whipped cream.

Pate A Choux

Choux Paste
makes 24 profiteroles, 8 t0 10 large puffs, or 48 miniature eclairs

Position a rack in the lower third of the ovem. Preheat the oven to 400º.
Measure:
1 cup sifted all-purpose flour
Combine in a large saucepan:
1/2 cup water
1/2 cup whole milk (I used 1% with success)
8 Tablespoons unsalted butter, cut into small pieces
1/2 teaspoon salt (I reduced this to 1/4 tsp and added 2 tsp. sugar)

Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture. The butter may ooze out, which is fine; it simply means that the moisture is evaporating. Transfer to a bowl and let cool for 5 minutes, stirring occasionally. Beat in 1 at a time by hand, with a wooden spoon, or on low speed with a mixer:
4 large eggs

Make sure the paste dough is smooth before adding the next egg. Beat the dough until it is smooth and shiny. Choux paste can be covered and refrigerated for up to 4 hours. When it is cold, you do not need to bring it to room temperature before shaping.

Scoop the paste into a large pastry bag fitted with a 1 inch tip for large eclairs/puffs or 1/2 inch tip for smaller ones. For best results bake small puffs on ungreased baking sheets, larger puffs on greased and floured baking sheets. Pipe the desired shapes onto your baking sheets, using a finger dipped in cold water to smooth the tops. If desired, brush with an egg wash, taking care to keep the egg from touching the baking sheet.

Bake in a 400º oven for 15 minutes. Reduce the heat to 350º and bake for another 15 minutes for small puffs, and 25 to 30 minutes for larger puffs. Bake until golden brown and very firm to the touch. To allow more room for filling, you will want to dry the puffs further. For smaller puffs pop them off the sheets and poke a small hole in the bottom of the puffs, using a skewer or paring knife. Place upside down on the baking sheets and return to the oven(while it is off) for another 10 minutes. After the 10 minutes, remove to a cooling rack to finish the cooling. To fill, use the hole that you already poked in, or split in half.

Once baked and filled, choux pastries should be served immediatley, or refrigerated and served within several hours. However, unfilled baked shells can be frozen for up to 1 week in an airtight container.

Blackberry Lemon Pudding Cake

from Cooking Light Magazine


1/4 cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 tablespoons butter, melted
2 large egg yolks
3 large egg whites
1/4 cup granulated sugar
1 1/2 cups blackberries
Cooking spray
3/4 teaspoon powdered sugar

Preheat oven to 350°.
Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm. Yield: 5 servings (serving size: 1 cup)

Judy's Flakey Pie Crust

from Fresh Every Day by Sara Foster

makes 2 9-inch pie crusts

3 cups all-purpose flour, plus more for dusting

1 teaspoon salt

1 cup plus 3 TBS vegetable shortening

1 large egg

1/3 cup ice water, plus 2 to 3 TBS as needed

1 TBS white vinegar

1. Stir the flour and salt together in a large bowl. Add the shortening and cut in into the flour with a pastry cutter until the mixture resembles coarse meal.

2. In a seperate small bowl, beat the egg with the 1/3 cup ice water and vinegar. Pour this into the bowl with the flour mixture, stirring with a fork just until it comes together. Do not mix any more than necessary. If the dough is dry and crumbly, add more water, 1 TBS at a time, until it comes together, but don't add so much water that the dough becomes wet and sticky.

3. Lightly dust your hands and work surface with flour. Turn the dough out onto your work surface and form it into a ball with your hands. Divide the dough ball into two pieces, and flatten each piece into a disk about 1 1/2 inches thick. Wrap each disk in plastic and refrigerate it for at least 30 minutes, or up to 3 days.

Blueberry Pudding Cake

2 cups fresh or frozen blueberries (no need to thaw)
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 Tablespoons butter or margarine -- melted
Topping:
3/4 cup sugar
1 Tablespoon cornstarch
1 cup boiling water

Toss the blueberries with cinnamon and lemon juice; place in a greased 8 inch square baking dish.In a bowl, combine flour, sugar, and baking powder; stir in milk and butter. Spoon over berries.Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all.Bake at 350 degrees for 45-50 minutes or until cake is golden and tests done.Cool a bit and serve warm with vanilla ice cream.