Peach and Mascarpone Tart in a Gingersnap Crust

Crust


-2 ½ cups plus 2 Tbs. gingersnap cookies, coarsely broken

-4 tablespoons unsalted butter, melted

Filling


-1 8-ounce container mascarpone cheese


-6 ounces cream cheese, room temperature


-1/4 cup sour cream


-1/4 cup sugar


-1 teaspoon grated lemon peel


-1/4 teaspoon vanilla extract


Topping


-4 to 5 small peaches, halved, pitted, cut into thin slices


-1/4 cup peach jam, warmed


For crust: Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. (I like to use a cold metal measuring cup to get a nice, clear demarcation between the base and sides.) Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.

For filling: Beat first 6 ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For topping: Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.

Caramel Apple Scones

Yield: 11 or 12 scones

Prep Time: 30 min

Cook Time: 20 min

Ingredients:

APPLES:


-1 tablespoon salted butter


-1 large Gala or Granny Smith apple, peeled and chopped finely


-1 teaspoon cinnamon

SCONE DOUGH:


-3 cups Gold Medal® All-Purpose Flour


-1/3 cup granulated white sugar


-2 tablespoons baking powder


-1 teaspoon baking soda


-1/2 cup (1 stick) cold salted butter, cut into chunks


-1 cup Greek vanilla yogurt (choose a creamy variety- nonfat is fine)

CARAMEL ICING:


-4 Tablespoons salted butter


-1/2 cup packed light brown sugar


-2 Tablespoons milk


-1/4 teaspoon vanilla extract


-1/2 to 3/4 cup sifted powdered sugar

directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with a silpat mat or parchment paper.

2. Prepare the apples: Melt the butter in a small saucepan over medium heat. Add the apples- stir and cook for 4 to 5 minutes, or until apples are softened. Stir in the cinnamon and set the apples aside to cool (or to speed up the cooling process, remove them from the heated pan and into a bowl).

3. Prepare the scone dough: In the bowl of a mixer, mix together the flour, sugar, baking powder, and baking soda. Add the butter and mix again until coarse crumbs form (you can also do this step in a food processor). Stir in the yogurt and apples until the dough comes together (it will be dry, so you may need to eventually use your hands). Turn the dough out onto a lightly floured surface and form roughly a 14 x 4-inch flattened log. Use a sharp knife to cut triangle-shaped scones (11 or 12). Gently pull the triangles apart and set them on your prepared baking sheet in the same rectangular shape, leaving about 1/2-inch between scones. When they bake, they'll have some room to spread and crowd into each other.

4. Bake the scones: Bake for 20 to 25 minutes, or until they are cooked through and no longer doughy in the middle. Let the scones cool for a few minutes, then gently coax them apart with a knife and move them to a rack over a baking sheet.

5. Ice the scones: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium-low heat for 1 minute. Transfer to a mixing bowl and cool the mixture slightly. Stir in the vanilla and 1/2 cup powdered sugar. Beat with an electric mixer until well blended. If necessary, add up to 1/4 cup more powdered sugar for desired consistency. Drizzle icing over warm scones.

Pumpkin Cheesecake

INGREDIENTS:

3/4 cup graham cracker crumbs 1/2 cup ground pecans 2 tablespoons white sugar 2 tablespoons brown sugar 1/4 cup butter 3/4 cup white sugar 3/4 cup canned pumpkin 3 egg yolks (room temp) 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground mace

1/2 teaspoon ground ginger 1/4 teaspoon salt 3-8 oz packages cream cheese (room temp) 3/8 cup white sugar 1 egg 1 egg yolk 2 tablespoons whipping cream 1 tablespoon cornstarch 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3.	Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4.	Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5.	Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate. Optional: Top with whipping cream and/or this glaze- Simmer 1 cup whipping cream with 3/4 cup maple syrup for about 20 min; stir in 1/2 cup chopped pecans and chill. Tips: Cooking it with a 9x13 pan of water under the cake can help prevent cracks.

One-Pan Farro with Tomatoes

Serves: 4 as a side, 2 as a hearty main

Ingredients:

-2 cups water


-1 cup semi-pearled farro


-1/2 large onion


-2 cloves garlic


-9 ounces grape or cherry tomatoes


-1 1/4 teaspoons kosher or coarse sea salt


-Up to 1/4 teaspoon red pepper flakes (to taste)


-1 tablespoon olive oil, plus extra for drizzling


-Few basil leaves, cut into thin ribbons


-Grated parmesan cheese, for serving

-Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

-Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately.