Ghastly Ghosts ~ Halloween S'mores with Peeps®

As shared from the kitchen of Mari @ Once Upon a Plate
www.onceuponaplate1.com
With many thanks to Mary @ Home is Where the Boat is

Ingredients:
Package of Peeps® Ghost Marshmallow (you'll need 12)
1 1/2 cups Graham Cracker crumbs, finely crushed
1/2 cup butter, melted
2 Tablespoons sugar
pinch salt
8x8-inch baking dish
Generous amount of butter for baking dish

Your favorite Brownie recipe (or boxed mix)
1/2 cup Chocolate chip morsels
36 Mini chocolate morsels (3 for each ghost, for eyes, nose/mouth)

Preheat oven, center rack 350ºF

For the Graham Cracker Crust: Generously butter baking dish and set aside. In a medium bowl mix graham cracker crumbs with melted butter, blend in sugar and salt until completed mixed. Press mixture into bottom of buttered baking dish, as evenly as possible. Place in preheated oven and bake for 10 minutes. 

In the meantime, prepare brownie batter. When graham crust is baked, remove from oven and pour brownie batter over crumb crust and spread evenly. Bake according to recipe/boxed mix directions. Scatter the chocolate morsels over the brownies during last 5 minutes of baking (this will help the marshmallow 'ghosts' adhere to the brownies.)

Remove the baking dish from oven and arrange 3 rows of 4 Ghost Peeps®
over the chocolate morsels, pressing lightly.  Place pan a few inches from hot broiler element in oven, do NOT walk away (these will burn in an instant once they begin to turn golden.)  When the marshmallows are the color you like remove from oven, you'll notice the chocolate for eyes/mouth have all but disappeared. Remove from broiler, cool a bit then place chocolate mini-morsels to represent ghosts' eyes and mouth. These are easiest to cut neatly when completely cool. Cut as desired and enjoy!

Smoky Cheddar Cheese Spritz Crackers

As shared by Mari of Once Upon a Plate
www.onceuponaplate1.com
These are really good for snacking, on a cheese/fruit tray, or served along with soups or salads.

Special equipment needed: A cookie press and disk/s of your choice

Ingredients:

• 1 pound sharp cheddar cheese (finely shredded)*
• ½ cup butter, room temperature
• 2 tablespoons Worcestershire sauce
• 1¾ cups all-purpose flour
• 1 teaspoon paprika** (to make them 'smoky', see below)
• ½ teaspoon salt
• ⅛ teaspoon ground cayenne pepper **

Method:

1. Center rack in middle of oven, preheat oven to 375ºF
2. In a medium mixing bowl, whisk dry ingredients. Set aside.
3. In the bowl of an electric stand mixer (fitted with the paddle attachment) cream the Cheddar cheese, butter and Worcestershire sauce together until smooth and well combined.
4. Gradually add dry ingredients, mixing until a smooth dough is formed.
5. Fill cookie press with dough and press dough onto an un-greased cookie sheet. 
6. Bake for 10-12 minutes until edges are a light golden brown.*** (See special tips, below)
7. Allow to cool slightly and then transfer to a wire rack to cool completely before storing in an airtight container for up to one week.

* For best results always shred your own cheese. Pre-shredded cheese contains additives that preserve it and prevent it from clumping, it can adversely affect end results. 

Tips:
Don't refrigerate dough, use at room temperature. Press crackers onto
un-greased cookie sheet (cookie sheets should also be at room temperature.)  Wash cookie sheet/s between batches and make sure they are cool (room temperature) before pressing next batch. If your room is very cold, you might want to bring the
dough to a warmer part of the house to soften it up a bit, the cookies/crackers will release from the press more cleanly if the dough is not too firm/cold.

**Variations:
I always add the following to these cheese crackers (optional):
1/4 teaspoon dry mustard powder
1/4 teaspoon Turmeric powder
May use part smoked paprika instead of plain
May increase cayenne if you like spicy crackers

***For crispy crackers:
I like my crackers to be crispy, yet just very faintly colored (not too brown), so they retain their pretty color.  Bake and cool the batch ofcookies.  When they are cool, place in single layer on shallow rimmed baking sheets. Allow to crisp up in a preheated 175ºF oven for 7 to 14 minutes, they should barely color. Remove to cooling racks, crackers will crisp further as they cool.
Alternately, follow directions above but instead place in oven set to 'warm' for several minutes until they crisp up, then turn off oven and leave ajar until crackers are cool.

Store in airtight containers for a week or so.  These methods also work well in re-crisping crackers that are a few days old, if they need it. (Makes a fine gift from the kitchen, too!)

Enjoy!

Herb Batter Bread ~ Quick and Easy

Herb Batter Bread ~ Quick and Easy
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes one 8" or 9" round cake pan (or equivalent)

This is a recipe that dates back to at least 1970, I first began making it while in high school. I cannot tell you the number of times I have made it since then! It's an easy, friendly dough to work with that produces a good little bread that smells wonderful as it bakes, and it's delicious warm, or toasted the next day. You can use any herbs that you like; fresh or dried, (or a combination of herbs that pleases you.)  I sometimes make this with half whole wheat flour and half all purpose flour.

You can mix this by hand, or use your stand mixer.

Ingredients:
1/2 cup milk
1 1/2 tablespoon sugar
1 teaspoon salt
2 1/4 teaspoons butter or margarine
1 package yeast, (or a scant 1 tablespoon dry yeast)
1/2 cup warm water
2 1/4 cups all-purpose flour (sift before measuring)
1 tablespoon dried/instant minced onion
1/2 to 1  teaspoon dried herbs, or more (your choice; dill, rosemary, etc.)
        OR 1 to 3 teaspoons minced fresh herbs
Melted butter
coarse salt

Method:
Heat milk in a small pan over medium heat until small bubbles form around edge of pan
(don't boil), remove from heat and stir in sugar until dissolved. Cool to lukewarm.

In a large bowl (or in the bowl of your stand mixer), dissolve yeast in the warm water. Add cooled milk mixture. Stir flour into yeast mixture. Add dried/instant minced onions and dill or
other herbs, stir all together until well blended, about 2 minutes. Cover and let rise in a warm place until tripled in bulk; about 45 minutes. Stir down and beat vigorously about  30 seconds. Turn into a greased 8-inch cake pan, or 9-inch pie pan. * Bake in a 350ºF oven center rack about 1 hour. Brush top crust with melted butter and sprinkle lightly with salt (salt is optional).

* Once batter is in the pan, before putting in the oven, I always allow it to rise another 45 minutes. This step is NOT necessary, but I like the texture the extra rise produces.

Just wait until you smell this bread baking in your own kitchen ~ YUM.  Enjoy!

Spiced Pumpkin Cake with Maple Frosting

Pumpkin Spice Sheet Cake with Maple Frosting
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com

Makes a 9 x 13-inch pan

I usually make half a recipe (baked in a 9-inch square baking pan) unless we're having company

Ingredients:
2 cups brown sugar
1 cup canned pumpkin puree (not pie filling)
3 eggs, lightly beaten
1 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 cup melted butter, cooled

Frosting:
8 ounces cream cheese, at room temperature
1 stick of butter (1/2 cup), at room temperature
2 tablespoons good, pure maple syrup (no substitute)
1 teaspoon vanilla
2 cups confectioners sugar
Optional: Toasted pecans, chopped

Directions:
Cake:
Preheat oven to 350ºF (rack in center of oven)
Combine cake ingredients, EXCEPT butter. Whisk until combined, when mixed add melted butter and
stir until smooth. Pour batter into a 9x13-inch baking pan.  Bake until cake springs back when touched
lightly, about 40 minutes.

Frosting:
Cream together cream cheese and butter. Add remainder of ingredients and mix well. Spread on cooled
cake.
If desired sprinkle toasted, chopped pecans over frosting.  (I serve the chopped nuts in a small bowl with a spoon so each person can add nuts if they like and those that don't want them can pass.)

Bon Appetit!

The Butcher's Pasta Sauce ~ Slow Cooker

The Butcher's Pasta Sauce (Slow Cooker)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes about 10 cups

Special Equipment:
Electric Slow Cooker

Ingredients:
Use any of the following raw meats (or any combination)~ half a pound ground beef, a pork chop, an extra sausage, or a chicken breast (chop meat up in food processor.)  This sauce is usually served on a chunky pasta; cavatelli, orecchiette, etc. I used perciatelli (bucatini).

1 large onion, chopped
2 medium celery ribs, chopped
2 medium carrots, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground lamb
2 tablespoons tomato paste
Salt and freshly ground black pepper
1/2 cup dry white wine (may use red)
2  28-ounce cans Italian peeled tomatoes, packed in tomato puree, chopped

Optional (I always add): 

Dried oregano, crumbled

a sprig or two of fresh rosemary

Method:

Cook vegetables in the oil over medium heat in a large skillet,  cook until tender, but not browned. This will take approximately 10 minutes. Add a little water if the onion begins to brown, and lower heat just a bit.

Add the meats and cook, with the back of a spoon, break up any large lumps of meat. Cook until lightly browned, stir in the tomato paste, salt and pepper and herbs if you are using them. Add wine and bring the mixture to a simmer.

Pour the tomatoes into the cooking container of a large slow cooker, scrape the meat and vegetables from the pan into the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours, until the sauce is thickened.  Adjust seasonings and serve. After cooling, it keeps covered in the refrigerator for about 4 days. This freezes beautifully.

Enjoy!

Recipe adapted from Michele Scicolone's "The Italian Slow Cooker"

Raspberry Cheesecake Ice Cream

Raspberry Cheesecake Ice Cream
Yields 10 ~ 1/2 cup servings
Shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com

Special Equipment needed: 
Ice cream maker

Ingredients:
3 ounces cream cheese (room temperature soft)
1-1/2 cups sugar * (Can reduce amount, see below)
1 cup pureed, strained Raspberries (may use frozen)
1 cup whipping cream (heavy cream)
1 cup whole milk

Method:  (You can either whisk ingredients together
or combine in food processor)
Mix softened cream cheese until smooth.
Whisk/blend in sugar
Whisk/blend in strained raspberry puree
Whisk/blend in cream and milk until combined.

Freeze in ice cream maker according to manufacturers direction.

*Note: There are at least two versions of this recipe floating around
on the internet.  The Southern Living Magazine calls for 1 cup sugar, the other for 1-1/2 cup sugar. I used 1-1/4 cups sugar, so please adjust to your preference.

Stores well for a few days in the freezer (if it lasts that long!)
Enjoy!

Recipe adapted from "Southern Living" magazine

Quiche d'Olives

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelley Snow and Elaine Husband

Quiche d'Olives (or mini quiche)
Serves 8

2 Tablespoons shallots, chopped
1 Tablespoon unsalted butter
4 eggs
1 cup heavy cream
Freshly ground black pepper
1 cup Gruyere cheese, grated
1/2 pound black nicoise olives, or other black olives, pitted
1 (9-inch) deep dish pie shell
1 (6 ounce) package fresh spinach, finely chopped

Preheat oven to 400º(F)
Saute the shallots in the butter until lightly browned.  In a large mixing bowl, combine the eggs, cream, and pepper. Add the shallots, spinach, and cheese to the egg mixture and pour into the pie shell. Arrange black olives over the top of the quiche. Bake 25 to 30 minutes or until lightly golden brown.
Can be served warm, or at room temperature.

Enjoy!

Basil Tomato Tart (or small tarts)

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow and Elaine Husband

Basil Tomato Tart
8 to 10 servings

12 cup flour
Salt and Pepper to taste
1 large or 2 medium ripe tomatoes, sliced 1/4-inch thick
1 pie crust (home made, or frozen, etc.) *see notes below
3 green onions (scallions), chopped ~ both white and green parts
1/3 cup fresh basil, coarsely chopped
1/2 cup real mayonnaise (not sandwich spread)
2 cups grated Swiss cheese

Optional:
8-10 black olives
8-10 fresh basil leaves

Preheat oven to 350º(F)
Pour flour, salt and pepper into a plastic bag, place sliced tomatoes into bag and shake well to coat evenly. Layer tomatoes on bottom of piecrust. Sprinkle green onions and basil evenly over the tomatoes,  mix the mayonnaise and Swiss cheese together and spread it evenly over the ingredients in the pie crust. Bake for approximately 35 to 40 minutes, or until cheese is bubbly and golden brown. Allow to stand for 10 minutes before serving. Garnish each slice with a basil leaf and olive if desired.
Delicious warm or at room temperature.

This can be made into small tarts: Cut pastry into rounds, larger than tartlet pans.  For the tomatoes use either smaller tomatoes (to fit into bottom of tartlet lined pastry, chopped and drained tomatoes, or
cherry or grape tomatoes, cut in half.)  Proceed with recipe.

Enjoy!

Cheesy Tomato Melts

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow & Elaine Husband

Cheesy Tomato Melts

1 (16 ounce) loaf garlic bread, split  
---(I just make my own garlic butter and lightly spread on a split 16 ounce loaf)
2 Tablespoons good mayonnaise (not sandwich spread)
1/2 cup basil, torn or chopped
3 medium tomatoes, sliced
1 pound bacon, cooked and crumbled
Salt and Pepper to taste
8 ounces aged white cheddar cheese, grated (or your favorite cheese)

Preheat 450º(F)
Cut each half loaf into three pieces. Bake, cut side up, for 4 minutes. Spread with
mayonnaise and sprinkle with basil. Top with tomatoes, bacon, salt and pepper.
Sprinkle with cheese and bake 2 more minutes.

My variation:
Bake the split garlic bread as directed. Slice the split loaves into 1 1/2 to 2-inch wide slices.
I coarsely chopped (and drained) the tomatoes so they would fit more evenly on the bread. 
Proceed with recipe.
Optional: Thread whole fresh basil leaves on wooden skewers and place in bread vertically to represent sails.

Enjoy!

Mozzarella, Prosciutto, Egg and Arugula Pizza

Mozzarella, Prosciutto, Egg and Arugula Pizza
As shared from the kitchen of Mari @ Once Upon a Plate (www.onceuponaplate1.com)
Adjust ingredient amounts according to size and number of your pizzas, and how much topping you like on each (it's best to apply cheese and prosciutto sparingly.)
First, make the Garlic Butter (makes enough for two 10"-12" pizzas):

2 cloves garlic, minced
1/4 cup softened butter  (2 tablespoons per pizza)

pinch of sea salt

Mix above ingredients together and set aside

Olive oil pizza dough (click here for recipe)

OR ~  use your favorite recipe

Toppings:

Garlic Butter

Salt and pepper

Sliced fresh mozzarella cheese

prosciutto, thinly sliced

generous handful of fresh arugula (rocket lettuce)

1 raw egg for each pizza

To make the pizzas:  

Gather and prepare topping ingredients.

Preheat pizza stone on oven rack in the bottom third of oven to 550°F, or heat pizza stone on outdoor covered grill. 

-Sprinkle pizza peel with cornmeal to prevent dough from sticking. (May use flour instead of cornmeal.)  

-Form pizza dough into a 10 to 12-inch round

-Sprinkle salt and pepper over the dough

-Spread dough with about 2 tablespoons of the garlic butter, almost to the edges

  Note: It's best to add cheese and meat (or other toppings) sparingly so pizza will cook    quickly and evenly

-Arrange a few slices of mozzarella over the garlic butter

-Top with a couple of slices of torn prosciutto

Slide pizza onto the hot pizza stone and bake for approximately 6 to 8 minutes, open the oven/grill and crack an egg over the middle of the pizza, close door/lid and continue baking for a minute or two until the pizza crust is golden, the cheese is melted and bubbling and the egg is just set. Remove pizza from oven/grill, allow to cool for a few moments, then scatter arugula over, slice and serve.

Enjoy!

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise
As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com)
Ingredients: Tiny potatoes, par-boiled
olive oil
Citrus salt, or sea salt
Salmon fillets, skin on
1 nori sheet (edible seaweed sold in dried, paper-thin sheets.)*

Wasabi Mayonnaise
1/4 whole-egg mayonnaise (good quality)
1 tablespoon wasabi paste
1 tablespoon lemon juice
To make the wasabi mayonnaise, blend all ingredients together. Set aside. 
(If making a few hours ahead cover and refrigerate.)

Preheat oven to 475ºF/250ºC
Arrange the par-boiled potatoes on a lightly oiled or greased shallow baking sheet, drizzle with the oil and sprinkle with salt. Using your thumb, press down on each potato to smash them slightly, place in oven and roast for 10 minutes.

While the potatoes are roasting, wrap a strip of nori around each salmon piece and place, skin-side down on the baking sheet with the potatoes. Baking time for the salmon will depend upon the size and thickness, anywhere from about 5 minutes, up to 1o, and potatoes are crispy and golden.  Note: Allow for carry-over cooking time after the salmon is removed from the oven, don't over cook or salmon will be dry.

Serve the salmon skin-side up along with the potatoes and wasabi mayonnaise.  I served this with fresh pea sprouts, simply rinsed in cold water.

* Nori can be found in the Asian section of a well-stocked grocery store.

Enjoy!

Recipe adapted from Donna Hay Magazine

Garlicky Collard Greens ~ Brazilian Style

Garlicky Collard Greens ~ Brazilian Style
As shared from the kitchen of Once Upon a Plate ~ by Mari
Can adjust recipe according to the amount of collard greens you have.
(I usually cook 1 medium size bunch for two people.)

Ingredients:
2 to 3 large bunches collard greens (about 2 pounds)
5 to 6 cloves of garlic, minced
1 1/2 teaspoons kosher salt
3 tablespoons olive oil
2 tablespoons butter
salt and pepper, to taste

Method:
Wash collard greens, remove stems (and main rib from leaves if tough.)
Stack several leaves and roll as you would dough for cinnamon rolls. Slice cross-wise into thin strips (about 1/4 to 1/2-inch wide.) Repeat with all leaves.

Heat olive oil over medium heat in a heavy skillet (cast iron works great here), add garlic and salt; cook stirring until the garlic is golden in color. 
Add the greens and butter and saute for 3 or 4 minutes until they are bright green in color and begin to soften.

Season with more salt, and pepper to taste and serve while still warm.

Note:  You may add cooked bacon on the side along with some rice vinegar, lemon wedges, Balsamic vinegar or Red wine vinegar for sprinkling for those who would like it. Some like to add a sprinkle of red pepper flakes for a spicy kick.

Optional: For those who love bacon ~ slice or chop a couple of strips of bacon, add it to the heavy skillet, when bacon is mostly cooked, add the minced garlic and proceed with recipe from that point.

Enjoy!


Recipe adapted from "South American Food" by Marian Blazes

Amaretti Cookies ~ Gluten Free & Low Fat

Amaretti Cookies
from the kitchen of Mari@OnceUponaPlate1.com
adapted from  "The Legend of The Villa della Luna"

Recipe yields 12 to 14 large cookies, or about 2 dozen small cookies

The recipe from the book is a little vague as far as amount of almonds you'll need, (
it states "two small handfuls". I found I needed more, so it's good to have extra on hand in case you need to add more to make the dough very thick.

Ingredients:
Almonds (about 1-1/2 to 2 cups)
1 cup white sugar
1 teaspoon pure vanilla extract
3 egg whites, lightly beaten
Optional: Colored tissue paper for wrapping each cookiem

Line a shallow baking sheet or two with parchment, or use silicone baking mats.

Grind the almonds using a nut grinder, or pulse in the food processor until a fine
powder consistency is reached. (Don't over-process or a paste will form.)

Mix the ground almonds and sugar together in a medium-sized bowl. Add the almond
extract and the 3 egg whites, combine with a spatula or wooden spoon until a very
thick dough is formed. (You may have to add more ground almonds or another egg white. If the dough is not thick enough, the cookies will spread more than you may like when
baked.) 

Form the dough into round balls about the size of  medium-size cherry tomatoes, place on
baking sheet(s), When all balls have been formed sprinkle the tops with powdered (confectioners) sugar. It's easiest to sift the sugar using a sugar shaker, or a small sieve.

Allow cookies to sit at room temperature for one hour, then bake in a 300ºF oven for about 25
minutes.  I begin checking at 15 minutes ~ and because my dough was rather wet, and the cookies large, I had to bake them longer than 25.  If you want them have the texture of commercial amaretti cookies, bake them a few minutes longer ~ they will crisp up as they cool. 

After taking them from oven, allow to cool on baking pan(s) for a couple of minutes, then carefully remove the cookies to cooling racks.

When they are completely cool wrap each cookie in plain or colored tissue paper.

Enjoy!

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Crispy Garlic-Ginger Chicken ~ Asian Style

Crispy Garlic-Ginger Chicken

From the kitchen of Once Upon a Plate by Mari

2 generous main course servings with rice, or

4 servings if part of a multi course meal.

2 chicken breast halves - slice into bite-size strips or cubes

2 tablespoons of rice wine or extra dry sherry (not cooking sherry)

1 tablespoon light soy sauce (Use Tamari if you're gluten  free)

1/4 teaspoon salt beaten with 1 egg white

3 tablespoons of cornstarch

1/4 to 1/2 teaspoons dried chili flakes (optional)

2 to 3 cloves of garlic - sliced

2- inch piece of ginger - peeled and sliced into thin matchstick size pieces,

sliced on the diagonal.

2 tablespoons soy sauce (or tamari, verify that it is wheat-free if you avoid gluten.)

1 to 2 teaspoons of sugar

Salt to taste

2 tablespoons toasted sesame seeds

2 or 3 scallions (green onions), white and green part thinly

Marinate the chicken with rice wine (or dry sherry), soy sauce and salt for 30 minutes. Beat egg white and cornstarch together until blended and add to the chicken & marinade. Stir to blend and coat chicken pieces completely.

In a wok or deep sided frying pan heat enough oil to deep fry the chicken pieces. Fry the chicken for 4-5 minutes or until golden brown. Remove chicken from pan, drain well and set aside.

Remove all but 1 tablespoon of the the oil from the pan. Over medium heat stir fry garlic, ginger (and chili flakes if you are using them) for a moment until fragrant. Quickly add chicken to pan, stir gently to coat; add soy sauce, sugar and salt to taste. Stir to combine. Remove from pan and garnish with toasted sesame seeds and diagonally sliced scallions/green onions if desired. Serve hot, with steamed rice.

Enjoy!

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Fresh Lemon Cake with (optional) Fruit Glaze

Fresh Lemon Cake with optional Strawberry Glaze
As shared from the kitchen of Once Upon a Plate by Mari

Makes one 8-inch, single layer cake

I don't know why this cake was originally named "French Lemon Cake", perhaps because it is a single layer and doesn't rise much ~ but it I do know that it is one of the easiest cakes to make because the batter is mixed together in the bowl of a food processor. 
My mother used to make this recipe and I believe it was from "BonAppetit" magazine from the 1970's when home food processors were introduced to home cooks here in the U.S. As with many food processor cakes, it's a little sturdier (not quite as delicate) as traditionally made cakes.

The original recipe is delicious with just the sweeten lemon juice finish and maybe a dollop of whipped sweetened cream or ice cream. But to make it a little more special you can add a fruit glaze or fresh fruit.


Method: Position oven rack to center position
Preheat oven to 350*
Grease and flour an 8-inch square or round cake pan (or pan of equivalent capacity.)

Ingredients:1 lemon (peel zest from lemon using a vegetable peeler), and juice the lemon, reserve juice for finish
1/2 cup granulated sugar
1 stick butter (4 ounces), cut into 4 pieces
2 eggs
1 cup all-purpose flour, less 2 Tablespoons
Mix 1 teaspoon baking powder into the flour

Lemon juice glaze:
Reserved juice from the lemon mixed with
1/2 cup confectioner's sugar (powdered sugar)

In the bowl of food processor process lemon zest strips with granulated sugar, process a few seconds until zest is "grated".

Add butter pieces to bowl and process until well combined. Add eggs, one at a time, until each is blended in. Scrape bowl with spatula. Mix 1/2 of the flour/baking powder mixture to the bowl and pulse (turn the machine on and off) 2 or 3 times, scrape bowl with spatula. Add remaining flour and pulse until combined.

Scrape batter from bowl into prepared pan and bake into prepared pan. Bake on center rack of oven for 18 to 25 minutes. (Oven and the shape/size of pan will affect the time it takes cake to be done.) I begin checking at 12 minutes. Bake until edges are lightly golden and a pick inserted into center of cake comes out clean, with no wet batter.

While cake is still warm, mix lemon juice with confectioner's sugar and spoon mixture over cake, then repeat with any remaining mixture ~allowing lemon juice to seep into the cake slowly.


Optional Fruit Glaze:
1 to 1 1/2 cups fruit jam (I like either Strawberry, Raspberry or Apricot for this cake)

If you want a very thin glaze, melt the jam and a tablespoon or two of water ~or substitute a liqueur of your choice (such as Grand Marnier) in a pot over medium heat. Stir and cook until mixture completely melted and fairly smooth, cool just slightly then spread on top of cake while mixture is still warm (it will thicken further upon cooling.)
For a thicker glaze (as shown in picture) Make a slurry from 2 teaspoons corn starch mixed into 2 Tablespoons of water and mix into melted jam in the pot, cook and stir until mixture thickens, cool slightly then spread evenly on top of cake. Topping will thicken upon cooling.)

Serve with sweetened whipped cream, or ice cream if desired.
Enjoy!


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