Makes one 8-inch layer cake, serves 12

CAKE

Ingredients

2 cups Measure for Measure King Arthur Gluten Free Flour (285 grams)

3/4 cup packed dark brown sugar (5 1/2 ounces; 158 grams)

1/2 cup granulated sugar (5 1/2 ounces; 158 grams)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3/4 cup avocado oil (5 1/4 ounces; 148 grams)

4 large eggs (out of shell, about 8 ounces; 226 grams)

1/3 cup water (2 2/3 ounces; 75 grams)

1 teaspoon vanilla extract

Heat the oven and prepare the pan. Preheat oven to 350° Grease two 8” round pans with nonstick cooking spray and set aside. (Makes 24 cupcakes)

Make the batter. Whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Add the oil, eggs, water, and vanilla extract. Whisk until smooth.

Divide the batter evenly between the two prepared pans.

Bake until set. Bake until golden brown. A toothpick inserted into the center of the cake should come out clean, about 25 - 30 minutes.

Allow cake to cool in the pan. 

FROSTING

2 cups (454g) heavy cream

1/2 cup (113g) mascarpone cheese

1/4 to 1/2 teaspoon almond and vanilla extract

2/3 cup (74g) confectioners' sugar

Combine the heavy cream and mascarpone in a large bowl and whisk at low speed until the mixture is smooth and slightly thickened. Slowly add the flavor and confectioners’ sugar. Increase the speed to medium-high and whisk until medium peaks form.

FILLING

1 can of peach halves in juice 

Put the peaches (without the juice) in a blender or food processor and process until smooth.

ASSEMBLY

1. Cut both cake layers in half with a serrated knife so you end up with four cake layers.

2. Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a layer of frosting on the first layer, then spread a layer of the peach puree over. Repeat this until you've used up all layers.

3. Spread a thin layer of frosting all over the cake and put in the fridge while you prepare the topping.

TOPPING

Caramelized peaches

3-4 fresh peaches

8 tbsp butter

1/4 cup brown sugar

Fresh blackberries

Slice the fresh peaches. Heat the butter over medium heat in a non-reactive skillet. Add brown sugar and swirl with a wooden spoon until the sugar melts. Add the peach slices and caramelize for 2-3 minutes. Let cool till lukewarm, then put them on top of the cake with blackberries.

Bottom Layer Crust:
1/2 cup butter
1 cup flour (can substitute GF flour)
2 T water
Mix flour and butter with pastry cutter. Stir in water with fork. Divide in half and press into two rectangles each about 4"x 10" on ungreased cookie sheet.

Middle Layer Puff Pastry:
1/2 cup butter
1 cup water
3 eggs
1 cup flour
1 T almond extract
Bring butter and water to a boil and add flour all at once stirring till smooth ball forms. Remove from heat and add 3 eggs, one at a time, stirring with hand held beater till well mixed after each egg. Spread evenly over crust. Bake at 375 F. for 45 minutes or until golden brown. Let cool.

Top Layer Frosting:
2 T soft butter
1 1/2 cups powdered sugar
1/2 t almond flavoring
sliced almonds
Mix together with drops of warm water till spreading consistency. Frost pastry. Top with sliced almonds. Slice into desired shapes.

2 cups flour
1 cup butter
1/2 cup powdered sugar
Combine with pastry blender and pat into 9x13 pan.  Bake at 350 for 20 minutes.
While crust is baking mix the following:
2 cups granulated sugar
4 eggs
juice from 2 lemons (5 Tbsp.)
1/4 cup flour
1 tsp. baking powder
dash salt
Mix eggs, sugar, salt and lemon juice.  Mix flour and baking powder and fold in the egg mixture.  Pour onto hot crust and bake 25 minutes longer.  Cool and cut into bars.  Sprinkle with powdered sugar.  Makes 24 bars.

Let 2 cups of butter soften to room temperature.

Cream butter and 2 cups brown sugar with 1 1/2 cups white sugar.

Add 3 eggs and 2 t vanilla and beat.

In separate bowl whisk 5 cups flour, 1 1/2 t. salt and 1 1/2 t. baking soda.

Add to dough with 1 1/2 cups chocolate chips.

Bake 7-11 minutes at 350 degrees F. (Note to self: don't overbake!!... or underbake, watch it carefully and know your oven.)

Makes 5 dozen

Pound Cake:
1 1\2 sticks 3\4 butter softened
1 cup flour
1\2 t. Salt
3\4 cups sugar
1\2 t. Vanilla
3 large eggs
Preheat oven to 350 degrees. Butter a 8x8 pan. Whisk flour and salt and set aside. Beat butter, sugar and vanilla 3-5 minutes. Add eggs one at a time beating one minute after each. With mixer on low add flour mixture and beat just till combined. Bake until golden, 50-55 minutes.

1 cup strong coffee, chilled
1 T. Rum
6 egg whites
12 egg yolks
1 t. Vanilla
16 oz. Mascarpone cheese at room temperature
6 T + 6 T sugar
Cocoa Powder for dusting

Whip the egg whites with 6 T of sugar till stiff peaks form. Set aside. Whip egg yolks with remaining 6 T of sugar till thick and foamy, about 3-5 minutes. Add mascarpone and vanilla and beat till combined. Gently fold in whites and set aside. Add rum to coffee. Slice cake a scant 1\4 inch thick pieces about the size of ladies fingers and layer in bottom of large 9x13 Pan or serving bowl. Generously dab or brush coffee on layer of pound cake. Spread with egg mixture. Repeat 1 or 2 more times depending on your dish. Refridgerate 4-6 hours. Dust with cocoa powder and serve with spoon if you used a bowl or a spatula if you used a 9x13 pan.

Makes One Gallon

1/2 cup cold water
2 t. unflavored powdered gelatin (Knox Gelatin)
4 lbs. fruit (I used raspberries with 8oz blueberries + 1/2 cup water to make up 4 lbs.)
2 1/2 cups sugar
1 t. salt
4 cups water
1/2 cup lemon juice

Place the cold water in a small saucepan and sprinkle with the gelatin; set aside.

Place the berries in a blender and blend until smooth, stopping the motor and scraping down the sides of the bowl with a rubber spatula as needed.

Heat the reserved gelatin mixture over low heat, stirring until smooth, about 1 minute. Add the berry purée, sugar, and salt and stir until the sugar has dissolved and the mixture is warm to the touch, about 5 minutes. Remove from the heat. Place a fine-mesh strainer over a medium bowl and strain the berry mixture, pressing down on the solids with a rubber spatula; discard the solids. Refrigerate until cold, at least 1 hour.

Add the water and lemon juice to the chilled berry mixture and stir to combine. Place in metal bowl in the freezer and stir every 3 hours. Run through the blender with completely frozen. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature for a few minutes before serving. The sorbet will keep for up to 1 month.

Tender White Cake from King Arthur Flour

• 2 3/4 cups King Arthur Unbleached Cake Flour Blend
• 1 2/3 cups sugar; superfine sugar is best
• 1 Tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 cup (12 tablespoons) unsalted butter, softened
• 4 large eggs whites plus 1 whole large egg
• 1 cup full-fat vanilla yogurt or 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

2/3 cup butter
1 cup brown sugar
1 cup white sugar
1 t. vanilla
1 cup half & half

Made May 6, 2013; delicious!

2/3 cup butter
1 cup granulated sugar
3/4 cup brown sugar
3 eggs
1 cup buttermilk

2 cups all-purpose flour
1 scant t. salt
1 t. baking powder
3/4 t. baking soda
1 1.2 t. cinnamon
3/4 t. allspice
3/4 t. cloves

Cream butter and sugars; Add eggs and beat. Alternate dry ingredients with buttermilk.
Bake in greased and floured 9x13pan at 350 degrees for 35 minutes.

Serve with a pint of whipped cream flavored with a smidge of lemon juice and the following applesauce glaze:
2/3 cup butter
1 cup brown sugar
1 T. flour
1/2 cup applesauce
1/2 cup water
1/4 t. cinnamon
1 t. lemon juice

Melt butter. Whisk together brown sugar and flour and whisk in butter. Add remaining ingredients and boil till thick.

2 cups flour
1 cup butter
1/2 cup powdered sugar

Combine with pastry blender and pat into 9x13 pan. Bake 350 degrees for 20 minutes.
While crust is baking mix the following:

2 cups granulated sugar
4 eggs
juice from 2 lemons (5 T.)
1/4 cup flour
1 t. baking powder
dash salt

Mix eggs, sugar, salt and lemon juice. Mix flour and baking powder and fold in the egg mixture. Pour onto hot crust and bake 25 minutes longer. Cool and cut into bars. Sprinkle with powdered sugar. Makes 24 bars.

1 1/2 cups flour
2 t. cinnamon
2 t. allspice
1 1/2 t. cloves
1 1/2 t. ginger
1/2 t. black pepper, finely ground
1/2 t. baking soda
2 sticks butter
1 t. vanilla
1 cup granulated sugar
1 cup brown sugar
2 eggs
3 cups quick oats

Cream butter and sugars. Add eggs and vanilla and beat well. Sift and add dry ingredients. Stir in oats with a spoon. Line cookie sheets with foil shiny side up. Use 1/4 cup batter for each cookie and put 10 cookies on each sheet. Let stand 2 hours before baking. Bake at 375 for 12-15 minutes. Cookies should be quite soft. Don't over bake.

2 cups butter
2 cups brown sugar
1 cup white sugar
3 eggs
2 t. vanilla
5 cups flour
1 1/2 t. soda
1 1/2 t. salt
2 cups chocolate chips

Cream butter and sugar. Add eggs and vanilla. In separate bowl whisk flour, soda and salt. Add wet ingredients and chocolate chips and mix. Bake 350 degrees (convection) 10 minutes.

A wartime cake often served dashed with powdered sugar and milk:

1/2 cup butter
1 1/4 cup brown sugar
2 eggs
1 t vanilla
3/4 cup applesauce
2 3/4 cup flour
1 t salt
1/2 t soda
1 t cinnamon
1/4 t cloves
1 cup nuts
1 pkg. chocolate chips

Brown Butter Glaze:
1/3 cup butter
2 cups powdered sugar
1 t vanilla
4 T hot water

Heat butter over low heat till golden. Remove from heat. Blend in sugar and vanilla. Stir in hot water till spreading consistency.

Mix and place in 9x13:
10 cups sliced apples
3/4 cup sugar (depending on the apple you use; 1 cup for Granny Smith, 1/2 cup for Honey Crisp)
3 T flour
1/2 cup water
1 tsp cinnamon

Combine:
1 cup quick oatmeal
1 cup flour
1 cup brown sugar
1 stick melted butter
1/2 t soda
1/2 t baking powder
1/2 cup chopped nuts
Spread over apples and bake 325 degrees for 45 minutes.

Cream Puff Base:
10 T butter
1 1/3 cups water
2 T sugar
1 1/3 cup flour
6 eggs

Cream Mixture:
8 oz. cream cheese
1 1/3 cup powdered sugar
1 T Orange zest
1 T Orange Juice Concentrate
1 t vanilla
3 cups whipping cream
2 quarts sliced strawberries

Boil water, butter and sugar. Add flour and stir just till smooth. Let cool 5 minutes. Beat in eggs one at a time. Do not overbeat. Grease 2 - 9 inch circle cake pans. Divide mixture between pans and spread up sides. Bake at 375 degrees for 25 minutes. Poke 12 times with toothpick and cook 12 minutes more. Cool completely.

Beat cream cheese and gradually add powdered sugar. Add remaining ingredients and beat till stiff peaks form. Spread on cooled puff and top with strawberries.

• 24 medium to large strawberries
• 8 ounce light cream cheese
• 1/3 to 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1/2 cup graham cracker crumbs

1. Remove the tops of all the strawberries and and cut out a cone shape from inside the middle of each strawberry with a paring knife - a little well to be filled with cream cheese mixture.
2. Mix together the cream cheese, powdered sugar and vanilla extract with an electric mixer until smooth and creamy. Fill a ziploc bag with the cream cheese mixture (filling it into one of the corners). Twist the top of the bag and snip the corner of the bag with the filling.
3. Squeeze filling into each strawberry and sprinkle with graham cracker crumbs. Store in the refrigerator until ready to serve.

2/3 cup butter
2/3 cup brown sugar
1 cup chocolate chips
1 cup heavy whipping cream (half & half or milk)

Cook butter and sugar till grains disappear. Remove from heat and whisk in chocolate chips. Whisk in cream till smooth. Can reheat.