Caramel Cake with Brown Sugar Buttercream Frosting from Jubilee

 Ingredients for the cake:

3 C all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 C buttermilk

1 tsp vanilla

2 sticks butter at room temp

2 C white sugar

4 eggs

Directions for the cake:
1. Preheat oven to 350 F. Grease and flour 2 9 inch cake pans or 13 x 9 baking pan.

2. Combine dry ingredients. In small bowl combine buttermilk and vanilla.

3. Cream butter and sugar. Add eggs one at a time. Add flour alternating w/buttermilk, 3 additions each. 

4. Bake 30-35 min. 

Ingredients for frosting:

12 Tbsp butter at room temperature

1 C packed light brown sugar

1/2 C whole milk

3 C sifted powdered sugar

1/2 tsp salt

2 tsp vanilla

1/4 C half and half

Directions:

1. Melt butter, stir in brown sugar and milk. Boil for two minutes. 

2. Remove from heat and beat in powdered sugar, salt and vanilla. Beat until cool and thick. Can add half and half only if needed if too thick. 

Baked Macaroni and Cheese

 from Jubilee by Toni Tipton-Martin

Ingredients:

1 lbs elbow macaroni

2 C shredded cheddar cheese

2 C shredded Jack cheese

1 stick butter, melted

1/2 C sour cream

3 large eggs, well beaten

12 oz can evaporated milk

1/2 tsp salt

1/4 tsp white pepper

1/4 cayenne pepper

Paprika

Directions:

1. Preheat the oven to 350F. Butter a 13 x 9 baking pan.

2. Boil your pasta until al dente and drain.

3. Combine cheeses, measure out 1 cup and set aside. Layer cheese and noodles in the baking dish, beginning and ending with macaroni. 

4. In a medium bowl, whisk together the melted butter, sour cream, eggs, milk, salt, pepper and cayenne. Pour the cream sauce over the mac and cheese. Top with the reserved cup of cheese and sprinkle with paprika (I also used nutmeg and added 1 tsp mustard to the sauce). 

5. Bake until the cheese is bubbling and the top is browned and crusty, 30 to 45 minutes. Remove from oven and let stand 10 min before serving. 

Peanut Soup

 from Jubilee by Toni Tipton-Martin

Ingredients:

4 Tbsp butter

1/2 C minced onion

1 tsp minced garlic

1 T flour

1 C peanut butter (ideally natural, not sweetened)

1 qt. chicken stock

1 C heavy whipping cream

Salt and pepper

Hot pepper sauce (optional)

Crushed roasted peanuts, for garnish (optional)

Directions:

1. In a med saucepan heat the butter over med heat until it is sizzling. Add onion and garlic and saute about 3 minutes until translucent but not browned. Sprinkle the flour over the mixture and use a whisk to stir it together, about 30 seconds. Whisk in the peanut butter until softened and smooth.

2. Gradually whisk in the chicken stock and bring it to a very gentle simmer. Reduce the heat to low and cook it very gently for 20 min to thicken and marry the flavors, stirring occasionally to prevent sticking. 

3. Stir in the cream and let it gently heat up to your desired service temperature. Do not overheat. Season to taste with salt, pepper and hot pepper sauce. Serve w/peanuts if desired. 

Orange Biscuits

 From Jubilee by Toni Tipton-Martin

You can also make these by rolling the dough 3/4 inch thick and spoon the marmalade into a little dip pressed into the center of the biscuit. 

Ingredients:

2 C all purpose flour

4 tsp baking powder

1 tsp salt

1/3 butter or shortening, chilled and cut into pieces

2/3 C heavy whipping cream

2 tsp grated orange zest

2 tsp fresh orange juice

1/2 C orange marmalade (I used canned apricot pie filling)

1 Tbsp butter, melted

Directions:

1. Preheat the oven to 400 F. Lightly butter a 9 inch baking pan (or pie plate). 

2. Combine dry ingredients. Cut in the shortening. 

3. In a small bowl, combine the cream, orange zest, and orange juice. Using a form gradually blend three quarters of the cream-juice mixture into the flour mixture, stirring gently. Stir in enough of the remaining cream-juice mixture to make a slightly sticky dough that pulls away from the sides of the bowl. 

4. Turn the dough out onto a lightly floured surface. Knead 8-10 times until the dough comes together and is smooth. 

5. Roll or pat the dough into a rectangle 12 in long, 1/4 in thick. Spoon the marmalade over the dough and spread it out. Roll up the dough and cut into 1 inch slices. Place the biscuits in your pan, leaving no space between. Brush with melted butter.

6. Bake for 10 minutes. Reduce oven to 375F and bake another 10 min until puffed and golden brown. Serve warm.

Buttermilk Biscuits from Jubilee

 by Toni Tipton-Martin 

Ingredients:

2 C all purpose flour

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 C yellow shortening, cut into pieces and chilled (or not)

3/4 to 1 C buttermilk

Melted salted butter (optional)

Honey butter, ham or molasses and butter, for serving

Directions:

1. Preheat over to 450 F. 

2. Combine dry ingredients and use pastry blender to cut in shortening. Use a form to blend in the buttermilk to make a slightly sticky dough that pulls away from the sides of a bowl. Turn the dough out onto a lightly floured surface.

3. Use the heel of your hand to push the dough away from you. Fold the dough in half again and repeat-- 6-10 times, just until to comes together and is smooth. 

4. Roll or pat dough to a 1/2 inch thickness. If cutting w/round cutter, press straight down, do not twist. 

5. Place on ungreased baking sheet, bake until puffed/brown 12-15 min. 

6. Brush w. melted butter immediately after baking and serve warm.

Hard-Roasted Spiced Cauliflower

 From Nothing Fancy by Alison Roman.

I used 2 cauliflowers and about 1.5 times the flavoring-- would cut back on the crushed red pepper flakes next time but otherwise excellent. I accidentally roasted the herbs along with everything else and it was fine. Ate it without cheese or yogurt and it was really good but I agree with Alison that you could "add a can or rinsed and drained chickpeas to the cauliflower before roasting" and "then all of a sudden you have dinner."

Ingredients:

1 large head cauliflower, about 2 lbs

4 garlic cloves (finely grated) (just used chopped garlic from fridge)

1 tsp crushed red pepper flakes

1 tsp fennel seeds

1/2 tsp ground coriander

1/2 tsp ground turmeric

1/3 C olive oil

Salt and pepper to test

1/4 C finely chopped chives, mint, parsley or cilantro, stems and leaves

Crumbled feta, seasoned yogurt or labne (optional, to serve)

Directions

1. Preheat oven to 450F.

2. Break the cauliflower into very small florets about the size of a large bean with your hands.

3. Toss the cauliflower with everything except the herbs and spread out on a rimmed baking sheet (two cauliflowers will fit on a large sheet). Place in oven and don't look at it for 15 min.

4. After 15 min toss every 5 min or so for another 15-20 min until all the small parts are dark and crisp.

5. Transfer to a large platter and top with herbs. 

Can roast a few hours ahead and store at room temperature.

Lemony Turmeric Tea Cake

 From Nothing Fancy by Alison Roman

Ingredients

1 1/2 C all-purpose flour

2 tsp baking powder

1 tsp salt

3/4 tsp ground turmeric

1 C plus 2 Tbsp sugar (separated)

2 Tbsp finely grated lemon zest, plus 2 Tbsp fresh lemon juice

3/4 C sour cream or full-fat Greek yogurt, plus more for serving (optional)

2 large eggs

1/2 C (1 stick) unsalted butter, melted

1/2 lemon, thinly sliced, seed removed

Whipping cream for serving (optional)

Directions:

1. Preheat oven to 350F. Lightly grease 9 x 4 loaf pain and line with parchment. 

2. Combine flour, baking powder, salt and turmeric.

3. In large bowl combine 1 C sugar with lemon zest and rub together w/fingertips until combined. Whisk in sour cream, eggs and lemon juice.

4. Add wet mixture to flour mixture, stir just to blend. Fold in the melted butter. Scrape into prepared pan, smoothing the top. Scatter the top with the lemon slices and remaining 2 T of sugar.

5. Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tested inserted in the center comes out clean, 50-60 min. Can put tin foil over top if lemons are burning. Cool before slicing.

Cake stores for 5 days wrapped tightly at room temp.