Almond Streusel Coffee Cake

The Recipe


Streusel:
1 1/3 cup whole almonds (see note)
1/2 cup packed brown sugar (dark brown, right? RIGHT?)
1/4 cup AP flour
Grated zest of 1/2 orange
3 Tbsp butter, in small pieces

Cake:
1/2 cup (1 stick) butter
1/3 cup sugar
3 eggs
Grated zest of the other half of the orange
1 tsp almond or vanilla extract
2 Cups AP flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 Cup orange juice

Icing:
1 cup confectioner's sugar
1 Tbsp orange juice

Pulse almonds in food processor a few times, until chopped (not finely, chunky.) Add the sugar, flour and zest; pulse 2 or 3 more times. Add the butter and pulse until the mixture is crumbly but still has big chunks of almond in it. Set aside.

Preheat oven to 350. Grease a tube pan.

Beat butter and sugar with mixer until very light and fluffy. Add eggs, one at a time, beating well after each. Beat for another minute or so after you think it's done. Add the zest and the extract. In a separate bowl, whisk together remaining dry ingredients. Add flour and OJ to butter mixture in alternating steps, 3 additions of flour and 2 of OJ, beginning and ending with flour (you know this drill from other cakes.) Scrape down the sides well, and mix an additional 30 seconds or so.

Spread half of the batter in the bottom of the tube pan; scatter half the streusel over. Carefully spread the remaining batter on top, then scatter the rest of the streusel over. Bake for 30-35 minutes or until tester comes out clean. Let cool at least 10 minutes in the pan before beginning the complicated removal from the tube pan; I find it easiest to slip the sides off, then loosen the cake as needed, and slip it off the tube assembly using two spatulas. Let cool another 10 minutes on the serving plate.

Mix the remaining OJ and confectioner's sugar until very smooth. Drizzle over the top of the cake in a pretty way. (You can add more OJ if you need to, but be sparing here)

The Story


On weekends we often have a nice family breakfast, waffles or pancakes or something. Breakfast cakes usually take too long in the oven; by the time you've woken up and baked for an hour or two, it's lunchtime. This one cuts the baking time by using the tube pan. Unlike many coffee cakes, it's not sticky sweet either. Who needs all that sugar?

Don't go out and buy almond extract for this. If you have a bottle that's been sitting around for three or four presidential administrations, here's the perfect time to use it up. If not, vanilla makes a lovely cake too.

If you don't have whole almonds, go ahead and use chopped or slivered; just wait to add them to the food processor until the end.

Pumpkin Bread

The Recipe


1 1/2 cups sugar
3/4 cup oil (I prefer canola, it's your choice)
4 eggs
1 1/3 lb. roasted pumpkin puree (see The Story)
2 cups AP unbleached flour
1 1/2 cups whole wheat flour
1 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp or so freshly grated nutmeg
1/4 cup molasses
1 cup chopped walnuts

Grease & flour 3 8.5x4.5 inch loaf pans; preheat oven to 350.

Beat sugar, oil and eggs in bowl until very light, stopping once or twice to scrape sides of bowl. Add pumpkin, flour, powder & soda, salt and spices, and molasses; mix until all flour disappears and everything is combined, scraping the sides of the bowl occasionally, one minute on medium/low speed should do it. Don't overmix. Add walnuts and stir briefly to combine.

Divide batter evenly between pans. Bake loaves in the center of the oven for approx. 50-55 minutes, testing with toothpick for doneness. Let cool at least 15 minutes before trying to remove from pans, then let cool on wire racks. You can wrap them up before they're fully at room temperature.

The Story

These freeze beautifully. Quick breads are often better the day after they're baked, so making these the night before makes a quick breakfast in the morning. This recipe is higher in fiber and lower in sugar than most pumpkin bread recipes, so it's good for breakfast in my mind.

I make this with my own roasted pumpkin. Take one "cheese" pumpkin (also called pie pumpkins or baking pumpkins, they are the squat creamy-yellowish pumpkins that are best for baking), cut it into quarters and scoop out the seeds, and roast at 375 until done through, maybe 45 min. to one hour. Let cool before handling. Scrape the flesh out of the shell and puree in a food processor. I then fill plastic containers with 20-21 ounces of puree, just enough for this recipe, and freeze them. I can get maybe 3-4 recipes worth of pumpkin out of a good sized cheese pumpkin. This puree has A LOT more water than canned pumpkin; if you want to make this recipe with canned pumpkin puree, use one 16 oz can and 3/4 cup of water.

I've been told canned "pumpkin" is really Hubbard squash. I wonder if it's an urban legend (rural legend?). I can say for sure that the lovely big orange carving pumpkins are NOT good for baking. They're really wet and the flesh is tasteless.

Strawberry Muffins

The Recipe

3 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup white sugar
2 eggs
1 cup half-n-half or milk
1/2 cup canola oil
1 teaspoon vanilla extract
4 cups chopped strawberries
1 tsp cinnamon mixed with 2 tsp sugar

Preheat oven to 375; oil (or line with paper) 2 12-cup muffin tins.

Mix first four ingredients in large bowl; set aside. Whisk eggs in medium bowl until light; whisk in half-n-half or milk, oil, and vanilla until thoroughly combined. Toss strawberries with flour mixture. Add liquid to dry, stirring just until most of the flour disappears. DO NOT OVERMIX! Spoon batter evenly into muffin tins. Carefully sprinkle cinnamon-sugar over muffin tops.

Bake 18-20 minutes, or until tester comes out clean. Makes 24 muffins.

The Story

So far we've picked 26 lb. of strawberries this summer at Lee's Turkey Farm. We've frozen a lot and eaten a whole lot!

I searched around on the interwebz for good strawberry muffin recipes, but there are wide variations. This is my version, the way I like them. I had half-n-half sitting around and I used it up here, it was awesome, but milk works just as well. (Just not fat-free half-n-half, it has no place in a diet for humans.)

Enjoy the end of strawberry season! Blueberries are coming on strong!

Asparagus and Ricotta Fritatta

The Recipe

1 bunch local asparagus, trimmed and cut into 1 in. lengths
1 Tbsp. olive oil
6 eggs
1/2 bunch Italian (aka flat leaf) parsley leaves, finely chopped
1/2 of a 15oz container ricotta cheese

In a 10 in. nonstick or well-seasoned cast iron skillet, saute' the asparagus in the olive oil until just about done, between 3-8 minutes depending on the thickness of the stalks. When almost done, turn the heat down to low, and season liberally with salt & pepper.

Turn on the broiler to low. Beat the eggs lightly with the parsley and pour over the asparagus in the skillet. Drop the ricotta cheese over the top in medium- sized dollops, randomly over the top. Pop the skillet into the oven until the eggs are just set, about 2 minutes (but don't turn your back on it! Only you know how hot your broiler is and you don't want to burn up dinner.) Cut into 8 wedges and serve. Feeds 4 folks as a main dish for dinner.

The Story

Yes, this recipe is just what it sounds like- I used up leftovers in the fridge with some lovely asparagus. The kids loved it, however, and asked if I could make it again- so that's a winner-and I figured I should write it down. I made some roasted roots with it: couple carrots & couple fat potatoes cut into uniform chunks. Add a chopped onion, some dried thyme and some paprika, toss to coat with olive oil, and roast at 400 until done (1/2 hour or more depending on the size of the potatoes.) Has a nice eggs and hash browns feel that way, just with more veggies.

Would work maybe even better with goat cheese. Try 4 oz, broken into chunks.

Not sure how to tag this: lunch? Dinner? breakfast? vegetarian? leftovers? It works in a lot of categories. So I'll start a new one for eggs.

Cranberry Pumpkin Walnut muffins

The Recipe

1 stick butter
1/2 cup canola oil
2 cups canned pumpkin
2/3 cup buttermilk
4 eggs
2 tsp. vanilla
2 cups AP flour
2 cups whole wheat flour
1 Tbsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp or so ground cloves
1/2 tsp or so nutmeg (or to taste- that can be strong for some folks)
1 tsp salt
1/2 tsp baking soda
2 cups lightly packed brown sugar
1 1/2 cups dried cranberries
1 1/2 cups chopped walnuts

Preheat oven to 400. Heavily grease 2 12-cup muffin tins.

Melt butter; whisk butter, oil, pumpkin, buttermilk, eggs and vanilla in large bowl. In separate large bowl, sift dry ingredients together, then add brown sugar, breaking up with whisk. Rub large lumps of brown sugar through fingers to break up- don't worry if there are still some lumps, that's ok. Add the wet ingredients to dry, mixing gently and quickly only until most of the flour disappears. Add cranberries and walnuts; finish folding in, being very careful not to overmix. Portion evenly into muffin tins.

Bake in center of oven for 20 minutes. Makes 24 rather large muffins.

The Story

Quick, full of fiber and flavor, these hold well for a couple of days after baking. The recipe could easily be halved, but I like to make a big batch.

Using all-oil (1 cup oil, instead of half-n-half with the butter) would certainly be a possibility, but I find it a little greasy that way.

Best Granola So Far

The Recipe

6 cups rolled oats (old-fashioned, not instant!)
1 cup chopped almonds
1 cup wheat germ (in the back of the fridge, behind the milk)
1/4 cup ground flaxseed
1 Tbsp. + 1 tsp. cinnamon
1 tsp. nutmeg (optional)
1/3 cup canola oil
2/3 cup maple syrup
1 cup dried cranberries

Preheat oven to 300. Mix together all ingredients except dried fruit. Spread out onto 2 cookie sheets. Bake for 35 minutes (total), stirring and turning twice during baking for even browning. Remove from oven and stir in cranberries. Let cool on the sheets, then pack into large jars ( you do save large jars, right? If not, a plastic bin will do.) Makes more than you think and less than you need.

The Story

The kids like granola so occasionally I buy it. Pre-made granola is tricky, however- for all its health-food connotations, it's often high in both fat and sugar. I bought a box a few weeks ago, and youngest complained that it was too sweet.

I'll let that sink in for a moment. A child complained that a breakfast cereal was too sweet. Way, way over the top.

Time to act! I'd made granola before but didn't like the specific recipes I'd found, so time to make my own. I started with the basic one in Deborah Madison's Vegetarian Cooking for Everyone and went from there. My recipe here is the best ratio of ingredients I've come up with so far.

You may be tempted to make a half recipe because this makes so much, but don't bother. First, you'll lose a bunch while it's cooling on the stovetop, because it smells so good with all that cinnamon- everyone walking through the kitchen will sneak a handful. Second, it's a great snack for after school. Third, it's a nice before bed nibble in lieu of dessert. The list goes on.

A word to the wise- granola (and this granola in particular) is pretty dense, so the first time you have a bowl for breakfast, pour half of what you normally take. Also, give the jar a shake before pouring. The loose flaxseed and wheat germ tend to sink to the bottom.

Peach and Almond Coffee Cake

The Recipe

1 stick (1/2 cup) butter, softened
1/2 cup sugar
3 eggs
1/2 tsp. cinnamon
1/2 tsp. almond extract
2 cups AP flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup buttermilk
2 Tbsp. brown sugar, packed
2 peaches, peeled, pitted, and sliced thinly
1/3 cup whole almonds (see notes)
1/2 cup confectioners' sugar
1 Tbsp. milk
a few more drips of almond extract

(Need to know how to peel and pit peaches?)

Spray a Bundt pan with oil; preheat oven to 350.

Cream butter in mixer until light, at least one minute. Add sugar and continue to beat until fluffy. Add eggs, one at a time, thoroughly incorporating each egg and scraping down sides as needed. Mix in 1/2 tsp almond extract and cinnamon.

In separate bowl, whisk flour, baking powder, baking soda and salt. Alternate beating dry ingredients and buttermilk into butter mixture, beginning and ending with flour (1/3 flour mix, 1/2 buttermilk, 1/3 flour mix, rest of buttermilk, rest of flour mix.) Batter will be smooth. Make sure the sides have been scraped and all is nicely mixed.

Pour 1/2 of batter into pan; smooth top. Top with 1 Tbsp. of brown sugar, then layer on the peach slices evenly. Top with remaining brown sugar, then pour on remaining batter; smooth top. Bake cake until tester comes out dry, about 35 minutes.

-When the cake comes out of the oven, maintain oven temp. Roast almonds in small pan for about 15 minutes, shaking pan every 5 min or so so they cook evenly. Let cool then chop coarsely.-

Let cake cool in pan about 15 minutes, then turn out onto serving plate. Must let cool for at least 10 more minutes before adding glaze. Yes, I know how good it smells, you really should wait or the glaze will melt down the sides into puddles. As AB says, your patience will be rewarded.

Mix powdered sugar, milk and a few drops of almond extract in small bowl. Drizzle decoratively over cooled cake and top with chopped almonds.

The Story

If you have slivered almonds or sliced almonds in the fridge, go ahead and use them instead, but shorten the roasting time severly or they'll burn. (Remember, if you can smell the nuts while roasting, it's too late- they've burned.)

The glaze might be a little thin; I like it this way, but if you don't, use 2 tsp of milk instead.

If the cake is put under a cake dome to keep it fresh (if you serve it later or you don't finish it), the glaze will become soft and puddle down the sides. It doesn't look all that great but it tastes just fine.

I love peach season in New Jersey, I do.

Oatmeal Muffins

The Recipe

1 cup rolled oats (old-fashioned, not instant)
1 cup buttermilk
1 egg
1/2 cup brown sugar
1/3 cup canola oil
3 Tbsp. ground flax seed
1 cup AP flour
1 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup raisins or dried cranberries (my favorite)

Mix oats & buttermilk in a large bowl; let stand 30 min. to one hour. Preheat oven to 400 and spray 12 muffin cups with oil (or use papers, if you wish.)

Add egg, sugar and oil to oats and mix well.

Whisk all dry ingredients, including spices, in a medium bowl. Add dry to wet ingredients, folding until the flour disappears; then fold in dried fruit. Don't overmix! Divide among muffin cups and bake about 20 minutes, until toothpick inserted in center comes back clean.

The Story

This is based on an old recipe I had from someone's web site years ago, but changed to make tastier and healthier. These are not light and sweet muffins, but more substantial for breakfast.

A great way to use up the buttermilk that you bought to make pancakes or cornbread. I've substituted some yogurt for the buttermilk when I didn't have enough; it loses something in flavor but does work well in a pinch.

Healthier Zucchini Bread

The Recipe:

3 eggs
3/4 cup canola oil
1 1/2 cup sugar
3 cups- approx., very approx- shredded zucchini
2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. allspice
1 1/2 cups whole wheat flour
1 1/2 cups AP flour
1 tsp salt
1 tsp baking soda
1/4 tsp. baking powder
1 cup chopped walnuts

Preheat oven to 350. Coat two loaf pans with spray oil.

Beat eggs until very light and lemon-colored; slowly add sugar and oil. Continue to beat until very light. Mix in zucchini & spices. In separate bowl, whisk flour with baking powder, soda and salt; slowly add to the egg mixture- you may want to do this by hand or get out the pouring shield, as flour will go all over the place. Stir in walnuts; spread batter evenly into loaf pans.

Bake 1 hour and test with toothpick for doneness; if still wet, bake additional 5 min. until done. Makes two big loaves.

The Story:

This isn't Grandma's light and sweet zucchini bread. It's a lot denser and has more squash in it, more fiber and less sugar. It's still absolutely great. The kids love it slathered with cream cheese for breakfast, but I prefer it plain.

I don't often measure the zucchini. I use up whatever I have- I even used a crookneck squash last time because I had it around. If it's a whole lot more than three cups, the bread is heavy and moist; if it's a lot less, it's a bit dry. This time of year, I always seem to have more than three cups...

Get fresh nutmegs. If you have a microplane grater (usually used for zest or Parmesan cheese), you can use it to grate nutmeg. There is no comparison between canned powder nutmeg and freshly grated- fresh is light years ahead. I get mine from Penzeys. It's worth it.

Whole-Wheat Waffles

The Recipe:

1 1/2 cups whole wheat flour
2 1/2 cups AP flour
3 Tbsp. sugar
2 Tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 1/2 cups milk
2/3 cup canola oil
4 Tbsp. ground flaxseed
4 eggs
1 1/2 cup chopped walnuts

Whisk first six dry ingredients to blend; add all wet ingredients and whisk until almost smooth. Add walunts and stir in at the last minute. Let stand about 10 minutes before using (enough time to get out and heat up the waffle maker.)

Follow your waffle maker's instructions; There's usually less overflow if you spread the batter with a spatula and let it bubble for about 15-20 sec. before closing.

Makes a ton of waffles.

The Story:

These aren't light 'n fluffy; the flax and the whole wheat makes 'em rather dense, but with a lot of flavor.

The healthyish nature of these makes it feel a little silly to cover them with butter and maple syrup, but they are good that way. They're very good with a fruit sauce, sliced strawberries and bananas, or some nice tart apples sauteed in butter with a little sugar and cinnamon sprinkled on them.

Wrap leftover waffles or fill a plasticware bin. They are great when popped in the toaster, and keep well at room temperature for a few days.

I have a Belgian waffle maker which I love, but there's no reason you couldn't make these in a regular waffle maker.