Ina Garten--April 6, 2017

The Recipe Club theme for April was Ina Garten, the Barefoot Contessa! My stomach is still full from the giant feast we ate. She has quite a few cookbooks out and those who came picked some good ones! I've never made her food before, and I enjoyed going out of my comfort zone and trying some of her recipes.  I think everyone else did, too!

Get ready for some tasty recipes from Ina Garten, the Barefoot Contessa!

 I made the Old-Fashioned Banana Cake. It was very easy to make. The hardest part was waiting for the cake to cool in order to slather on the creamy, cream cheese frosting. If you like bananas, this is the cake for you. There is a very strong banana taste (which is okay with me, since I could probably eat a whole bunch of bananas a day!). Interestingly, there is also the zest of one orange, which helps to brighten the flavor. A definite crowd pleaser!

 Kathy made Cranberry and Apple Cake. With a subtle tartness, the cranberries and apples melded to create a perfect balance of flavors (and the sweet smell invited us in for more!).  The aromatic scent of cinnamon filled the room and always pairs nicely with cranberries and apples.  Can't wait to try in the fall with fresh picked apples!

Jan brought a creamy Mac & Cheese.  It has everything you could want in a luscious mac and cheese...milk, tons of cheese, and bread crumbs on top for some crunch. This recipe also adds tomatoes on top, which gives a little acidity to the dish!

Lydia cooked Orzo with Roasted Vegetables. It was a light, pleasing dish perfect for the summer months. There was an abundance of feta cheese and basil, and even some pine nuts for crunch! The roasted veggies deepened the flavor of the overall dish. She felt the color of the orzo was darker after it cooked, but it tasted delicious and everyone loved it!

Diane brought Roasted Shrimp and Orzo. Having a lot of fresh herbs, this recipe had a pleasant, earthy taste. Another perfect dish for a summer picnic! She used less shrimp than the recipe called for, but there was more than enough shrimp for everyone!

Trudy whipped up some tasty Raspberry Crumble Bars! The raspberry jam gave the bars a sweet taste and paired well with the almonds on top. The bars themselves were doughy and Trudy would rather not push the dough up the side of pan but instead leave it on the bottom so there is a better ratio of dough to jam on the outer pieces.  There is even granola in part of the dough, so I could eat this for breakfast or dessert!

Anna made Balsamic Roasted Beet Salad.  This salad looked beautiful and also tasted great.  The roasted beets and the goat cheese gave the salad a hearty, earthy taste and paired well with the tangy balsamic vinaigrette. The color of the beets were a deep, dark red, which was very appealing to the eyes. I have four beets in my fridge at home and I'm definitely going to be using them to make this dish!

Pat R. hand-crafted these easy cookies: English Chocolate Crisps. With only 4 ingredients, what's not to love about a simple, easy (and chocolatey) cookie!

Pat R. also made Baked Farro & Butternut Squash. She used pearl barley instead of farro (farro has a nutty flavor), and Tuscany seasoned chicken stock.  There is even bacon in it! It is a flavorful and hearty side dish!

Marie made Chocolate Chunk Cookies.  They were crispy and chocolatey, exactly what a chocolate chip cookie should be. However, she said the cookies spread too much and could use more flour. She also noted that the recipe is similar to the Nestle Toll House cookie recipe.

Sue S. made Lemon Chicken Breasts. The recipe calls for chicken breasts with the skin on, which she found at a butcher shop. The skin helped to keep the chicken moist, and not dried out. It had a bright, fresh lemon taste that complemented the oregano, thyme, and garlic.  

Jennifer made Caramel Panna Cotta. She serves the panna cotta with seasonal fresh fruit instead of the caramel sauce. The panna cotta was light and creamy and the fresh fruit was an excellent addition to pair with it.

Bill also made Mac & Cheese, although he altered the recipe by omitting the tomatoes (he doesn't like them). This creamy mac and cheese has the addition of nutmeg, which imparts a nutty and sweet flavor to the dish. A very good mac & cheese with a nice crunch on top!

Sue R. made Lemon Cake! She used a lot of lemons, and it paid off! This cake had a bright and refreshing lemon flavor. However, she did find that it was too labor intensive, and she would probably never make it again--too many steps. That being said, I thought the cake was totally worth it!

Sue R. also made Garlic Roasted Potatoes. It was an easy, breezy recipe! The potatoes were perfectly crisp and salty...and garlicky since the recipe calls for 6 cloves of garlic. Very tasty!

Rose Mary brought a couple of recipes with her, too! One was the Lemon Chicken that Sue S. made and Chocolate Ganache.  She watches The Barefoot Contessa and saw her make it on her show.You can always turn it into a frosting, too, if you beat it in the mixer after it cools.

All in all, this was quite a delicious Recipe Club meeting.  All of the food was tasty! I left with plans to use these recipes again! For more Ina Garten recipes, check-out some of her cookbooks at one of your Milwaukee County Libraries or find her recipes on her website or the Food Network! Tune in for her new show on the Food Network called "Cooking Like a Pro."

Getting hungry? Join us May 4 at 6:30pm in Franklin Public Library's Fadrow Room. The theme is Rachael Ray! All you have to do to join is to cook a dish from the monthly theme, and bring the dish and the recipe to the meeting! It's as easy as pie! See you soon!

Chocolate Ganache

Ingredients:

• 8 oz. good semisweet chocolate chips
• 1/2 cup heavy cream
• 1 tsp. instant coffee granules

Directions:

1. Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.  
2. To make into frosting, beat it in a mixer after the ganache is cool.

Submitted by Rose Mary Walecki from http://www.foodnetwork.com/recipes/ina-garten/chocolate-ganache-recipe

Garlic Roasted Potatoes

Ingredients:

• 3 lbs. small red or white potatoes
• 1/4 cup good olive oil
• 1-1/2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2 tbsp. minced garlic (6 cloves)
• 2 tbsp. minced fresh parsley

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot. 

Submitted by Sue Richichi from http://www.foodnetwork.com/recipes/ina-garten/garlic-roasted-potatoes-recipe

Lemon Cake

Ingredients:

• 1/2 lb. (2 sticks) unsalted butter, at room temperature
• 2-1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6-8 large lemons)
• 3 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 tsp. pure vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
5. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

 Submitted by Sue Richichi from http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe

Mac & Cheese

Ingredients:

• Kosher salt
• Vegetable oil
• 1 lb. elbow macaroni or cavatappi
• 1 qt. milk
• 8 tbsp. (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 oz. Gruyere cheese, grated (4 cups)
• 4 oz. extra-sharp cheddar, grated (2 cups)
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. nutmeg
• 1-1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:

1. Preheat the oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyère, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
4. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Submitted by Bill Stoecker and adapted from Barefoot Contessa Family Style by Ina Garten

Caramel Panna Cotta

Ingredients:

Panna Cotta

• 3 tbsp. sugar
• 1-1/2 tsp. unflavored gelatin
• 1/4 cup cold water
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• 1/2 tsp. double-strength vanilla
• 1/8 tsp. salt

Caramel Syrup

• 1/4 cup sugar
• 2 tbsp. water

Directions:

1. Lightly coat two prep bowls with vegetable oil. 
2. Sprinkle gelatin over cold water and let stand 5 minutes. 
3. Meanwhile, heat milk in saucepan over medium-low heat until hot and then remove from heat. Add gelatin mix to milk until dissolved. Add cream, sugar, sugar, vanilla, and salt and mix well.
4. Pour cream mixture evenly into prep bowls (or ramekins). Refrigerate 1-2 hours or until set.
5. Make the syrup: Place sugar in saute pan and cook over medium-high heat until sugar melts and turns a light caramel color. Carefully add water (mixture will sputter) and stir until caramel is dissolved. Remove from heat and cool slightly. Refrigerate 1 hour or until well chilled. 
6. Drizzle panna cotta with caramel syrup. (Note: I serve with seasonal fruit instead of caramel syrup.)

Submitted by Jennifer Loeffel, a recipe by Ina Garten, source unknown

Lemon Chicken Breasts

Ingredients:

• 1/4 cup good olive oil
• 3 tbsp. minced garlic (9 cloves)
• 1/3 cup dry white wine
•  1 tbsp. grated lemon zest (2 lemons)
• 2 tbsp. freshly squeezed lemon juice 
• 1-1/2 tsp. dried oregano
• 1 tsp. minced fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 4 boneless chicken breasts, skin on (6-8 oz. each)
• 1 lemon

Directions:

1. Preheat the oven to 400 degrees F.
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. 

Submitted by Sue Stoecker from Barefoot Contessa: How Easy Is That? by Ina Garten

Chocolate Chunk Cookies

Ingredients:

• 1/2 lb. unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 tsp. pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 1-1/2 cups chopped walnuts
• 1-1/4 lbs. semisweet chocolate chunks

Directions:

1. Preheat the oven to 350 degrees.
2. Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
3. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. 

Submitted by Marie Weber from http://www.foodnetwork.com/recipes/ina-garten/chocolate-chunk-cookies-recipe

Baked Farro and Butternut Squash

Ingredients:

• 6 thick-cut slices applewood-smoked bacon
• 2 tbsp. good olive oil
• 1 tbsp. unsalted butter
• 1-1/2 cups chopped yellow onion (1 large)
• 2 tsp. chopped fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 1-1/2 cups pearled farro
• 3 cups good chicken stock
• 3 cups (3/4- to 1-inch diced) butternut squash
• 1/2 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
2. Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
3. Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot. 

Submitted by Pat Reilly from Make It Ahead by Ina Garten

English Chocolate Crisps

Ingredient:

• 7-1/4 oz. milk chocolate, such as Perugina
• 5-1/2 oz. bittersweet chocolate, such as Lindt or Perugina
• 3 cups cornflakes, such as Kellogg's
• 1/3 cup dried cranberries

Directions:

1. Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)
2. Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries.
3. Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve. 

Submitted by Pat Reilly from Make It Ahead by Ina Garten

Balsamic Roasted Beet Salad

Ingredients:

• 8 medium sized beets, tops removed and scrubbed
• 1/2 cup balsamic vinegar
• 1/2 cup good olive oil
• 2 tsp. Dijon mustard, such as Grey Poupon
• Kosher salt
• Freshly ground black pepper
• 4 oz. baby arugula
• 1/3 cup roasted, salted Marcona almonds, toasted
• 4 oz. soft goat cheese, such as Montrachet, crumbled

Directions:

1. Preheat oven to 400℉.
2. Wrap beets individually in aluminum foil and place on sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small knife inserted in the middle indicates that they are tender.
3. Unwrap each beet, set aside for 10 minutes until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board (wear gloves to prevent staining your hands). 
4. Meanwhile, whisk together vinegar, olive oil, mustard, and salt and pepper to taste. (Ina says 2 teaspoons salt and 1 teaspoon pepper--maybe start out with a little less.)
5. While the beets are still warm, cut each one in half , then each half into 4-6 wedges and place into large mixing bowl. Toss the beets with 1/2 the vinaigrette (warm beets absorb more vinaigrette). Add 1 teaspoon salt and 1/4 teaspoon pepper. Taste for seasoning.
6. Place arugula in separate bowl and toss with enough vinaigrette to moisten. Place arugula on a serving platter and arrange beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette if desired. Sprinkle with salt and pepper and serve warm or at room temperature.

Submitted by Anna Restivo from http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-beet-salad-recipe

Raspberry Crumble Bars

Ingredients:

• 1/2 lb. (2 sticks) unsalted butter
• 3/4 cup sugar
• 1 tsp. vanilla
• 2-1/3 cup flour
• 1/2 tsp. salt
• 10-12 oz. raspberry jam
• 2/3 cup granola
• 1/4 cup slivered almonds
• Confectionery sugar for top

Directions:

1. Preheat oven to 350℉.
2. Mix butter and sugar on medium speed on mixer just until combined. With the mixer on low, add vanilla.
3. Sift the flour and salt together. With the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat 2/3 of the dough evenly on the bottom of a 9 inch square pan. Spread with the jam. 
4. Mix the granola with the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle almonds on top.
5. Bake the bars for 45 minutes, until lightly browned.
6. Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar. 

Submitted by Trudy Cleaver from http://www.foodnetwork.com/recipes/ina-garten/raspberry-crumble-bars-recipe

Roasted Shrimp and Orzo

Ingredients:

• Kosher salt
• Good olive oil
• 3/4 lb. orzo pasta
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Freshly ground black pepper
• 2 lbs. shrimp, peeled and deveined
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 3/4 lb. good feta cheese, large diced

Directions:

1.  Preheat oven to 400℉.
2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9-11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. 
3. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon pepper. Pour over the hot pasta and stir well.
4. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5-6 minutes, until the shrimp are cooked through. Don't overcook.
5. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Submitted by Diane Oleson from http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe

Orzo with Roasted Vegetables

Ingredients:

Salad

• 1 small eggplant, peeled and 3/4-inch diced
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 lb. orzo

Dressing

• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Assembly

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis (toasted)
• 3/4 lb. good feta 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into chiffonade

Directions:

1. Preheat the oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature. 

Submitted by Lydia Robotewskyj from Barefoot Contessa Parties! by Ina Garten.

Mac & Cheese

Ingredients:

• Kosher salt
• Vegetable oil
• 1 lb. elbow macaroni or cavatappi
• 1 qt. milk
• 8 tbsp. (1 stick) unsalted butter, divided
•  1/2 cup all-purpose flour
• 12 oz. Gruyere cheese, grated (4 cups)
• 4 oz. extra-sharp cheddar, grated (2 cups)
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. nutmeg
• 3/4 lb. fresh tomatoes (4 small)
• 1-1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:

1. Preheat the oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyère, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Submitted by Jan Luepke from https://barefootcontessa.com/recipes/mac-cheese

Cranberry and Apple Cake

Ingredients:

• 12 oz. cranberries
• 1 Granny Smith apple, peeled, cored and medium diced
• 1/2 cup light brown sugar, packed
• 1 tbsp. grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1-1/8 tsp. cinnamon, divided
• 2 extra large eggs, at room temperature
• 1 cup plus 1 tbsp. sugar
• 1 stick unsalted butter, melted and cooled
• 1 tsp. vanilla extract
• 1/4 cup sour cream
• 1 cup flour
• 1/4 tsp. salt

Directions:

1. Preheat oven to 325℉.
2. Combine cranberries, apple, brown sugar, orange zest, orange juice, and 1 tsp. of cinnamon in a medium bowl. Set aside.
3. Beat eggs on medium-high speed for 2 minutes. Add 1 cup of granulated sugar, butter, vanilla, and sour cream and beat until combined. On low speed, add flour and salt.
4. Pour fruit mixture into 10 in. glass pie plate. Pour batter over fruit, covering it. Combine remaining 1 tbsp. granulated sugar and 1/8 tsp. cinnamon and sprinkle over batter. Bake 55-60 minutes, until toothpick comes out clean.
5. Serve warm or at room temperature.

Submitted by Kathy Neuburg from http://www.foodnetwork.com/recipes/ina-garten/easy-cranberry-and-apple-cake-recipe

Old-Fashioned Banana Cake

Ingredients:

Cake

• 3 very ripe bananas, mashed
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• Grated zest of 1 orange
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup coarsely chopped walnuts

Cream Cheese Frosting

• 6 ounces cream cheese, at room temperature
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 2 1/2 cups sifted confectioners' sugar
• Walnut halves for decorating

Directions (Cake):

1. Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.  
3. In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. 
4. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.  
5. Make the Cream Cheese Frosting. Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.

Directions (Frosting):

1. Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
   
   
   Submitted by Sarah Bublitz from Barefoot Contessa: How Easy It That? by Ina Garten.