apple strudel

the goods:

flour, for rolling
2 sheets puff pastry, thawed
3 tablespoons unsalted butter
6 Gala or Fuji apples, peeled, cored, and thinly sliced
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon ground cinnamon



Preheat oven to 400 degrees; line a baking sheet with foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet. Repeat with second pastry sheet; refrigerate.



In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl.



To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Remove from heat and let cool completely.



With one short side of dough facing you, mound half of filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Repeat with second pastry.



Fold top part, then bottom part of dough over filling (like a letter). Turn pastry over, seam side down. Repeat with second pastry.



Crimp edges and brush both pastries with reserved melted butter; sprinkle with sugar. Using a paring knife, cut steam vents in center of pastry.



Bake until golden brown, 35 minutes.



Let rest 10 minutes, slice and serve with vanilla ice cream.

plum oatmeal crisp

the goods:

1/2 cup plus 1 tablespoon all-purpose flour
1 cup plus 2 tablespoons light-brown sugar
1/2 cup old fashioned rolled oats (not quick-cooking)
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
8 to 10 plums (depending on size) cut into 1-inch pieces



Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt.



Using a pastry blender or two knives, cut in butter until coarse crumbs form.



In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and tablespoon flour.



Sprinkle with oat topping.



Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes.



Let cool 20 minutes before serving.



Don't count on leftovers...

vanilla pound cake

the goods:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups flour, plus more for pan
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt



Preheat oven to 350 degrees. Butter and flour a loaf pan; set aside.



Using and electric mixer on high speed, beat butter and sugar until light and fluffy.



Add eggs one at a time, beating well after each addition; add vanilla and salt.



With mixer on low, gradually add flour, beating just until combined. Do not overmix.



Spoon into prepared pan and smooth top.



Bake until a toothpick inserted at center of cake comes out clean, about 1 hour. Let cool in pan 15 minutes. Invert onto a wire rack and turn upright to cool completely.



This is a very basic recipe and once sliced, the bread is wonderful with fresh fruit and whipped cream, or whatever concoction you can come up with!

fudge

the goods:

4 tablespoons (1/2 stick) unsalted butter, plus more for pan
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 bag (12 oz.) semisweet chocolate chips
1/2 cup walnuts coarsely chopped (optional)

Butter and 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving and overhang. Butter paper.



In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes.



Off heat, stir in vanilla, chocolate chips until chocolate is melted.



Pour fudge into prepared pan, and smooth top. At this point you can spread the walnuts over half, all, or none of the fudge.



Press some into the still warm fudge with your finger.



Let cool 30 minutes. Refrigerate until set, about 1 hour.



Using overhang, lift fudge onto a cutting board; cut into squares.



Store in the refrigerator.

blueberry pie

the goods:

crust:
2 and 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

filling:
8 cups blueberries
1 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 teaspoon grated peeled fresh ginger



In a food processor, combine flour, salt and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pieces of pea-size butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). Do not overmix.
Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into disks. Refrigerate until firm. at least 1 hour (or overnight).



Preheat oven to 450 degrees with rack in lowest position. On a lightly floured work surface, roll one disk of dough to a 14-inch round. Transfer to a 9-inch pie pan. Refrigerate while you make filling.



In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, and ginger; pour filling into bottom crust.



Roll out second disk of dough into a 14-inch round and place on top of filling. Trim dough to a 1-inch overhang all around.



Press edges of both crusts together, and fold overhang under itself. Using your thumb and forefinger, crimp edges.



Cut a few slits in top of pie to let steam escape.



Place pie on a rimmed baking sheet. Bake 30 minutes; reduce heat to 375 degrees (if outer edges are browning too quickly, tent with aluminum foil.), and bake until crust is golden and juices are bubbling rapidly, 60 minutes.



Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours. Serve with vanilla ice cream!!!

strawberry not-so-shortcake

the goods:

cake:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 and 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs, plus 2 large egg yolks
1/2 teaspoon vanilla extract
1/2 cup whole milk

filling and topping:
1 pound strawberries, hulled and thinly sliced
1/2 cup sugar
1 teaspoon unflavored gelatin
1 and 1/2 cups heavy cream



Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides.

In a small bowl, whisk together flour, baking powder, and salt; set aside.



Using an electric mixer on high speed, beat butter and sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla.



With mixer on low, alternately add flour mixture in three parts and milk in two, beginning and ending with flour mixture; mix just until combined.



Spread batter in prepared pan.



Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.



In a large bowl, combine strawberries and 1/4 cup sugar; set aside.

Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.



Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form.



Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.



Arrange half of strawberries over bottom cake layer.



Top with half of whipped cream, leaving a 1-inch border.



Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border.



Refrigerate cake and remaining strawberries separately, at least 1 hour.



Just before serving, spoon strawberries over cake.