Citrus Hazelnut Bars

Ingredients Crust:
1/3 cup butter
1/4 cup sugar
1 cup flour
1/6 cup chopped hazelnuts

Filling:
2 eggs
1/6 cup chopped hazelnuts
3/4 cup sugar
2 Tbs flour
1 tsp orange zest
1 tsp lemon zest
1 tsp grapfruit zest (optional)
1 Tbs orange juice (adjust if lime or lemon juice is unavailable)
1 Tbs lemon juice
1 Tbs lime juice
1/2 tsp baking powder
2 Tbs powdered sugar (for dusting)



Preheat oven to 350 degrees. For crust, beat butter on medium for 30 seconds before adding the sugar and beating until thoroughly combined. Beat in flour. Add hazelnuts. Mix until crumbly. Press into bottom of ungreased 8x8 square pan. Bake for 10 min, or until lightly browned.

Meanwhile in large mixing bowl stir together eggs, sugar, flour, zests, juices, and baking powder. Beat for two minutes at medium speed. Pour over hot baked crust. Sprinkle with hazelnuts. Bake for approximately 20 min, or until lightly brown around the edges while center is set. Let cool on wire rack. Sprinkle with powdered sugar if desired.



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Adapted from a Better Homes and Garden's recipe

Pumpkin Scones

Ingredients
2 cups flour
1/3 cup brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/3 cup raisins
2/3 cup chocolate chips
1/2 cup buttermilk
1/2 cup pumpkin
1 tsp vanilla

Preheat oven to 400 degrees. In a large bowl mix together flour, sugar, baking soda, baking powder, salt, and spices. Cut in butter until dough resembles coarse crumbs. Stir in raisins and chocolate chips. In a separate bowl mix together buttermilk, pumpkin, and vanilla. Mix wet ingredients into dry ingredients until the dough comes together. Turn dough out on a lightly floured surface and knead gently four or five times. Form a 1 1/2 inch high disc, divide in two, and divide each half into thirds. Bake on a greased baking sheet for approximately 20 min

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Lemon-Poppy Seed Shortbread

Ingredients
1/2 cup + 3 Tbs butter
1/2 cup powdered sugar
2 tsp lemon zest
1 tsp lemon juice
1 1/2 cup flour
2 Tbs poppy seeds
1 pinch salt

Preheat oven to 325 degrees.

In a large bowl, beat together butter, sugar, lemon juice, and lemon zest until creamy. Add flour, poppy seeds and salt until smooth. Press dough evenly into 9 inch cake or pie pan. Lightly prick the surface all over with a fork. In pan, cut wedges or squares (depending on your pan shape). Bake for approximately 45 to 50 minutes or until golden brown around the edges. Let cool completely on a wire rack.

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Adapted from a Williams-Sonoma recipe.

French Baguettes

Ingredients
1 1/2 cups water, warm
1 tsp yeast
3 1/4 cups flour
1 1/2 tsp salt

Combine water and yeast in a bowl, and let stand for five minutes. Stir in flour and salt until just incorporated. Cover with a cloth and let stand at room temperature for 20 minutes. Empty contents of the bowl onto a lightly floured surface, and knead until smooth, resilient and elastic (10 to 12 minutes), adding as just enough flour to keep it from sticking. Form dough into a ball, and place in greased bowl. Cover with a cloth and let rise at room temperature for 3 hours, punching down once after 1 1/2 hours. Form dough into two long baguettes. Place on greased pan dusted with cornmeal.

Preheat oven to 450 degrees. Place a pan full of water on lower rack to create steam.

Let rise again for another 30 minutes. Score loaves with a sharp, serrated knife. Place on top rack in oven. Bake for 20-25 minutes or until golden brown.

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Pumpkin Bundt Cake

Cake
3/4 cup butter
2 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp ground allspice
1/2 tsp salt
1 1/4 cups canned pumpkin (not pie filling)
3/4 cup well-shaken buttermilk
1 tsp vanilla
1 1/4 cups sugar
3 eggs

Icing
2 Tbs plus 2 tsp well-shaken buttermilk
1 1/2 cups powdered sugar

For cake:
Preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.

Mix together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

For icing:
While cake is cooling, whisk together buttermilk and powdered sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

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Virtually verbatim from an epicurious recipe

Poolish Bread

Ingredients

Poolish
1 cup flour
1 cup water
1/4 teaspoon instant yeast

Final Dough
1 pound flour
1 1/4-1 1/2 cups water (10-12 ounces)
1 teaspoon yeast
2 teaspoons salt
all of the poolish

Day before: Mix ingredients for poolish in small bowl. Cover bowl with plastic wrap and leave poolish out at room temperature overnight.

Day of: Combine flour with yeast and salt. Add water and mix until just incorporated. Cover with cloth and let sit for 20 minutes. Add all of the poolish from the night before and knead, adding as much flour as you need to create a soft elastic dough. Knead 8 to 10 minutes. Let dough rise until doubled, about 1 hour 30 minutes. Shape dough into one big loaf. Let rise for another hour. Preheat oven to maximum temperature. Place a pan full of water on lowest shelf to create steam. Bake bread 5 minutes, then reduce heat to 450 degrees and bake for 20 more minutes.

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Adapted from a The Fresh Loaf recipe

Sour Cream Berry Coffee Cake

Ingredients
1 cup butter
2 cups sugar
2 eggs
1/2 tsp vanilla
1 cup sour cream (light)
2 cups flour
1 1/2 tsp baking powder
½ tsp salt

1 – 2 cups berries (frozen or fresh blueberries, blackberries, raspberries, etc)

Topping
3 Tbs sugar
1 tsp cinnamon

Cream butter, gradually add sugar. Add eggs one at a time. Add vanilla. Mix dry ingredients together in a separate bowl. On lowest mixer speed, fold in sour cream, and then flour mixture, and last the berries. Put half of the batter into greased and floured angel food cake pan. Sprinkle with half of the cinnamon mixture. Spread the rest of batter into pan and sprinkle with remaining topping.

Bake in a preheated oven at 350 degrees for 1 hour 10 minutes or until a toothpick comes out clean (may take up to 10 minutes longer). Cool completely before taking out of pan to avoid falling apart.

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