LEMON RICOTTA CAKE

Whole-milk ricotta is my new favorite baking ingredient. It makes for such moist baked goods. This is a glazed cake, baked in a loaf pan. Enjoy!

Lemon  Ricotta  Cake

Serves 10

1 ¼ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

4 regular or Meyer lemons (zest and juice)

1 cup granulated sugar

2 large eggs at room temperature

1/3 cup butter, melted and cooled to room temperature

1 teaspoon vanilla extract

1/2 cup whole-milk ricotta at room temperature

2 tablespoons half-and-half

1 cup powdered sugar

1. Butter 8 ½­inch by 4 ½­inch loaf pan. Then line it with parchment paper, letting paper overhang on long sides and leaving short sides without paper.

2. In medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In large bowl, combine granulated sugar and lemon zest from lemons. Use your clean fingers to rub zest into sugar until the sugar is texture of wet sand.

4. Add ¼ cup of freshly squeezed and strained lemon juice and stir.

5. Whisk in eggs, one at a time. Then whisk in cooled butter and vanilla.

6. In small bowl or 2-cup measuring cup, combine ricotta and half-and-half. Stir until smooth.

7. To egg mixture, gently stir in one-third of dry ingredients just until combined. Stir in half of ricotta mixture. Repeat, ending with dry ingredients and never overstirring.

8. Pour cake batter into prepared pan and bake in middle of 350°F. oven for 50 to 60 minutes or until cake tests done.

9. Let cake cool 10 minutes before running a knife around its edges and then using parchment paper as handles to lift cake out pan. Allow cake to cool on wire rack.

10. When cake is cooled, make glaze by sifting powdered sugar into medium-sized bowl.

11. Whisk in 2 tablespoons lemon juice, 1 tablespoon at a time, to make thick glaze that is pourable.

12. Pour glaze over cooled cake, allowing glaze to dribble down sides of cake. Serve thick slices, perhaps with a few fresh berries on the side.

SALTED CARAMEL SAUCE

This dessert sauce is easy to make. Children and adults will have fun watching the sugar melt and transform. Sauce is great over ice cream or other desserts.

Salted  Caramel  Sauce

Makes 1 cup

1 cup granulated sugar

6 tablespoons butter, cut into 6 pieces

½ cup regular or heavy whipping cream at room temperature

½ to ¾ teaspoon salt

1. Heat granulated sugar in heavy 1-quart or 1.5-quart saucepan over medium heat, stirring constantly with a high-heat-resistant rubber spatula or a wooden spoon. Sugar will form clumps and then melt into a thick, amber-colored liquid as you continue to stir.

2. As soon as sugar is completely melted, add pieces of butter. Be careful, because caramel will bubble vigorously as butter is added.

3. Stir butter until it is completely melted, about 2 minutes.

4. Very slowly and carefully drizzle cream into pan while stirring. Expect mixture to rapidly boil and possibly splatter at this stage.

5. Allow mixture to boil only 1 minute. It will rise in pan as it boils.

6. Remove from heat and stir in salt. Allow to cool somewhat before using. Pour into leftovers into jar and refrigerate.


NOTE: Make several batches if necessary rather than doubling recipe.

BASIC VANILLA CAKE

It is tempting to use cake mixes. From-mix cakes turn out moist while from-scratch ones often do not. However, once one studies the ingredient list on a cake-mix box, one may vow to never go there again. That's what I did and thus began my search for tried-and-true basic vanilla and basic chocolate cake recipes. I have made this recipe only as cupcakes, but they were tasty.

Basic  Vanilla  Cake

Serves 12

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup butter at room temperature

1 ½ cups granulated sugar

4 large eggs at room temperature

1 tablespoon vanilla extract

½ cup water at room temperature

¾ cup heavy cream at room temperature

1. Butter two 9-inch-diameter, round cake pans, and line the bottoms with parchment or waxed paper cut to fit bottoms of pans. Butter papers, and then dust pans with flour, tapping out excess.

2. Whisk together flour, baking powder, and salt in medium-sized bowl until combined.

3. Beat butter in large bowl, using stand-mixer on medium-high speed.

4. Gradually add sugar, and beat until light and fluffy, about 3 minutes.

5. Reduce mixer speed to medium. Beat in eggs, one at a time, scraping down bowl as needed.

6. Beat in vanilla. The mixture may look separated at this point.

7. Mix water with cream in measuring cup intended for liquids.

8. Stir flour mixture into creamed mixture in three batches, alternating with half of cream-water mixture. Do not over-stir.

9. Divide batter between prepared pans. Bake in 350°F. oven until cakes are lightly golden on top and centers spring back when lightly pressed, about 25 minutes. If anything, undercook slightly, since cakes will continue to cook in hot pans. Cupcakes will need 10 to 12 minutes.

10. Transfer pans to racks, and let cakes cool 10 minutes. Then run knife around the edges of pans, and turn cakes onto racks to cool cakes completely. Remove paper from cakes’ bottoms. You may trim tops of cakes with long serrated knife to make them level before frosting.

Recipe from Food Network Kitchen

FAITH DURAND'S BEST CUT-OUT SUGAR COOKIES

Too many sugar cookies look nice but don't have much to recommend them as a dessert. This recipe makes a delicious cookie, and, another plus, the dough is easy to handle, important for a rolled cookie.

Any holiday is an excuse for making sugar cookies ... if you need an excuse. Older children can make and bake the dough. Nearly any child can decorate them.

Faith Durand's  Best  Cut-Out  Sugar  Cookies

2 to 3 dozen

1 cup unsalted butter, softened at room temperature for 1 hour

2 ounces cream cheese, at room temperature

1 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

1 teaspoon orange or lemon zest, optional

1  1/2 teaspoons baking powder

1/2 teaspoon salt

3 cups flour

1. In a large bowl, cream butter and cream cheese.

2. Beat in granulated sugar. Beat for several minutes or until light-colored and fluffy.

3. Beat in egg, vanilla and almond extracts, and, if using, orange or lemon zest.

4. Beat in baking powder and salt.

5. Gradually add flour until fully incorporated and soft dough is formed.

6. Divide dough in half and wrap flattened balls of dough in plastic wrap. To freeze plastic-wrapped dough, put in freezer bag and freeze up to 1 month. To thaw, leave in refrigerator overnight and then proceed with recipe. If not freezing dough, chill at least 1 hour or as long as overnight.

7. Let chilled dough sit for about 15 minutes at room temperature. Cut cookies out of dough rolled to 1/8" to 1/4" thick and place on ungreased baking sheets about 1" apart. Cookies will rise when baked.

8. Bake in 350°F. oven for about 8 minutes, depending on thickness. Let cool for 5 minutes on the cookie sheet, then remove to wire rack.

9. Cool completely before icing or decorating, and store in tightly covered container.

NOTE: The dough handles beautifully. The cookies are quite sturdy after baking. They are delicious without the zest. 

Sugar Cookie Decorating Ideas

•    Ice with a sugar glaze; then sandwich with Nutella between two cookies.

•    Glaze with warmed jelly; then sandwich with another cut-out cookie on top. (Valentines' Day hearts)

•    Drizzle with melted chocolate.

•    Ice with royal icing and stick on candy dots for decoration.

•    Use a glaze made from sifted confectioners' sugar and milk. Paint it on with a pastry brush. It's easier than spreading a buttercream frosting and will not cause the cookies to get as soft. These cookies don't need softening.