(adapted from The Fleischmann Treasury of Yeast Baking  and Jessie's Sugar Buns)
 
makes one dozen buns
 
Bake in two large muffin/cupcake pans, (also known as ‘Texas’ muffin pans) 6-wells per pan (my pans measure 8 ½ “ x 12 ¼.)
 
You can also bake these in a large, rectangular ovenproof baking dish; make sure your pan has 2” sides and take into account that the buns will spread a bit while baking. You can bake them up the night before serving, let them cool and cover them securely with plastic wrap. Ice them with the lemon curd just before serving.  I think these are best served slightly warm, the day they are baked.
 
These are a labor of citrus love. Arm yourself with a few lemons, limes, oranges, and a good citrus zester (preferably a microplane) and you’re ready to begin. It’s a good idea to prepare this in stages; I like to make the Lemon Curd the night before so it has a chance to thicken and chill completely. Give yourself ample time to prepare the Dough, because it takes a good 90 minutes to rise, and additional time to rise once the buns are rolled and cut. (You can let the dough rise overnight in the fridge, but you will have to let it warm up a bit the next morning before rolling it out.) I prefer to make the dough early in the morning, fortified by caffeine. The Citrus Filling takes little prep time and will sit agreeably on the counter while it waits for the dough to rise.
 
If you are fortunate enough to get your hands on some of the wonderful Jones & Company products, you are lucky, indeed. Visit their inspiring website @ vanillasoftheworld.com
 
Prepare the Lemon Curd-
 
(this recipe yields about 2 cups; you will only need ½ cup of curd to fill the Citrus Morning Buns. Don’t be tempted to overfill them- it will make it difficult to roll them up. You will use plenty of the additional curd as icing. Any leftover curd should be covered and refrigerated; it will last for up to one week.)
 
1 cup sugar
2 teaspoons cornstarch
½ cup fresh lemon juice (from approx. 3   lemons)
1 tablespoon lemon zest (from approx. 1  lemon)
7 large egg yolks
½ cup (4 ounces) unsalted butter, cut into small cubes
 
In a non-reactive, heatproof bowl, whisk together the sugar, cornstarch, lemon juice, lemon zest, and egg yolks. Set the bowl over a pot of simmering water, creating a double boiler. Stir occasionally using a wooden spoon, until the mixture becomes very thick, and coats the spoon, leaving a line when you draw your finger through. This will take about 10-15 minutes. (It should register 172 degrees F on a candy or insta-read thermometer.) Remove from the heat and pour through a fine mesh strainer set over a bowl. Let the lemon curd cool for about 15 minutes before whisking in the butter, a little at a time, until it is thoroughly incorporated. Place plastic wrap directly on the surface of the curd to prevent a skin from forming. Refrigerate until completely chilled.

Prepare the Dough-
 
¼ cup warm water (100 to 110 degrees F)
2 teaspoons active dry yeast
1 teaspoon granulated sugar or Jones & Co. Pure Vanilla Sugar
½ cup unsalted butter, (1 stick) room temperature
½ cup granulated sugar or Jones & Co. Pure Vanilla Sugar
2 teaspoons kosher salt
½ teaspoon finely grated orange zest
½ teaspoon finely grated lemon zest
¼ teaspoon finely grated lime zest
2 large eggs, room temperature, beaten with a fork
1 cup whole milk, warm to the touch but not hot  (do not substitute lowfat)  
2 teaspoons vanilla bean paste or vanilla extract  ( I use  
3 ¾ - 4 cups bread flour, (plus additional for rolling out the dough)
 
In a medium bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Let the mixture stand for 5 minutes to proof; the yeast will dissolve and become foamy.

Warm the milk in a pyrex container in the microwave for 15 seconds on low power, just to take the chill off of it. (Alternatively, warm it in a saucepan over low heat on top of the stove, very  briefly so it is warm to the touch, just 100 degrees  F.  Do not overheat it or let it boil or it will kill the yeast.)
 
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy. In a medium bowl, place the ½ cup of sugar and the citrus zests, rubbing the mixture together with your fingertips to release the citrus oils. Gradually add the sugar/zest mixture and the salt to the butter, beating until fluffy. Add the eggs, mixing to blend, then slowly add the milk. Scrape down the sides and bottom of the bowl with a rubber spatula. Stir in the yeast mixture. (The 3¾ cups of flour is added in thirds, 1¼ cups at a time.) Gradually add 1¼ cups of flour to the butter mixture, beating on low speed until thoroughly combined. If your mixer has a dough hook attachment, place that on the machine now. If not, add the next 1¼ cups of flour using the paddle attachment, making sure the flour is well combined. Add the last 1¼ cups of flour, and wait and see if you need to add any additional flour. The dough should be soft and come away from the sides of the mixing bowl. (You can add an additional 1 or 2 tablespoons if the dough is very sticky, but less will yield a lighter dough.) Continue beating the dough on low speed for an additional five minutes. (If you do not have a heavy duty stand mixer, turn the dough out onto a lightly floured surface and knead it by hand. The dough should be smooth and elastic when ready.)
 
After the dough has been kneaded, place it in a large, well-buttered,  mixing bowl; turn the dough so it is lightly coated with butter. Cover the bowl with plastic wrap and let it rise in a warm place, until doubled in bulk, about 90 minutes.
 
Prepare the Citrus Filling-
 
¼ cup unsalted butter, (4 tablespoons) room temperature
¾ cup granulated sugar or ¾ cup Jones & Co. Pure Vanilla Sugar
1 tablespoon lemon zest (from approx. 1 lemon)
2 teaspoons orange zest (from approx. 1 orange)  
1 teaspoon lime zest (from  1 lime)
 
In a medium bowl, use a rubber spatula or a fork to blend together the butter, sugar and zests. Set aside at room temperature so it stays spreadable.
 
Prepare the Egg Wash. (This will be brushed along the edge of the rolled dough to seal it.)
1 egg beaten with 2 tablespoons of water or milk
 
When ready to Roll the Dough-
 
Lightly butter the two muffin pans or the one baking pan.
 
Gently punch down the risen dough. On a lightly floured surface, turn out the dough and use a rolling pin to roll the dough into a rectangle, 12” x 18”.  Use a ruler or a bench scraper to straighten the edges of the dough. Use an offset spatula to spread the citrus filling evenly over the dough, leaving a one inch border all the way around. Measure out ½ cup of lemon curd and gently spread it over the citrus filling. Starting with the long side, roll up the dough jellyroll style, easing the roll with your fingers to keep it an even thickness. Don't worry if a little bit of the filling peeks out from  the dough, use your offset spatula to  tuck it back in. Brush the long edge closest to you with a little egg wash; this will help seal the roll. Mark the jellyroll with a small paring knife in 1½” widths; this will give you 12 pieces. Use a serrated knife to cut off any stragglers on the end of the jellyroll, so the roll is even. Brush a little egg wash on the open ends and pinch them closed.

The easiest way to divide the roll is to use a long piece of dental floss; guide it beneath the jellyroll, bring it up and cross it, pulling the floss to slice through the dough. Divide the pieces of dough evenly between the two  lightly buttered pans, cover the pans with clean kitchen towels and let the dough rise for about 40 minutes, until the buns have doubled in size. About 15 minutes before baking, preheat the oven to 350 degrees F. Bake for 25-30 minutes, until golden. Every oven is different and dark sided pans tend to yield a slightly darker result. Keep an eye on things! Check the buns at the 20 minute mark to make sure they are not getting too brown; if so, you can cover them with a sheet of parchment paper. Check them again at 25 minutes- their internal temperature should be 190 degrees F. If not, or they feel doughy, they may need an additional few minutes.
 
Remove from the oven, set aside to cool for about 15 minutes, then carefully run a small offset spatula or paring knife around the edge of each bun, easing them out of the pan and on to a cooling rack. Let cool a bit before icing them with lemon curd. Any leftovers should be kept in an airtight container and refrigerated. Again, they are best enjoyed the day they are baked.
 

​Chocolate Celebration Cake Frosting
 
… for Barbara…
 
Fills and frosts one 9” three layer cake
 
1 pound bittersweet chocolate, preferably 60%, coarsely chopped
1½ cups heavy cream
6 tablespoons unsalted butter, at room temperature, cut into small pieces
2-3 tablespoons Cognac (depending on the type of celebration)
 
 
Place the chopped chocolate in the bowl of a food processor, fitted with the blade attachment. Pulse until the chocolate is finely chopped. In a heavy bottomed saucepan, scald the cream. Turn the food processor on and pour the scalded cream through the feed tube, processing until blended. (You can skip this step, but I like to pour the chocolate/cream mixture through a fine mesh sieve, just in case there are any chocolate stragglers.) Transfer the chocolate cream into a large bowl and let it cool slightly. 
 
Whisk the butter and Cognac into the chocolate cream just until blended. Don’t go crazy here, because you want the frosting to be smooth. Let the frosting stand until it firms up. (If you make this ahead of time, you may need to warm it up slightly by setting it over a bowl of warm water before frosting your cake.)
 
In-Or-Out of Season Strawberry/Rhubarb Compote
 
makes a generous 2 cups
 
2½ cups rhubarb, (leafy stems removed!) preferably fresh (if frozen, let it sit for a bit so you can blot away any excess ice crystals) cut into ½” pieces
1 generous cup fresh strawberries (in a pinch you can use frozen)
½ cup plus 2 tablespoons sugar (I prefer my rhubarb on the tart side- you may wish to add another tablespoon of sugar)
1½ teaspoons fresh lemon juice
scrapings from ½ of a vanilla bean or ½ teaspoon vanilla extract
zest from one small orange
 
In a non-reactive saucepan, place all of the ingredients and cook over medium heat. Once the mixture begins to bubble, reduce the heat to low. Cook the mixture for about 25 minutes, stirring occasionally, being careful not to mash the fruit; the idea is for the rhubarb and berries to retain some of their shape. The compote should cook down and thicken slightly; it will continue to thicken as it cools. Test a piece of rhubarb to see if it is done to your liking. I prefer the slightest hint of texture, not a totally saucy mixture. Let the compote cool completely, cover and refrigerate until ready to serve. The compote keeps, covered and refrigerated for one week.
 
 
 
 

Makes  30 cookies 

(If time allows, prepare the Modern Mince up  to one week in advance. At the very least,  let the flavors develop for a night or two in the fridge.)

 Rugelach Dough-
(adapted from Joan Nathan and my Grandmother Minnie)

8 oz. (2 sticks) unsalted, butter, room temperature, cut into ½” pieces
8 oz. cream cheese, room temperature, cut into ½” pieces
2 tablespoons sugar
⅛ teaspoon salt
½ teaspoon vanilla extract
2  cups unbleached all-purpose flour plus additional ¼ cup for rolling
​
In the bowl of a standing mixer fitted with the paddle attachment, place butter and cream cheese. Beat on medium speed until well combined, then turn mixer to low and add sugar, salt, and vanilla. Turn off mixer, scrape down the sides and bottom of the bowl. With mixer on low, add the flour, one cup at a time, mixing just until combined. Do not overwork the dough. Scrape the dough onto a large piece of plastic wrap, dust it with flour, divide it into thirds, shape each portion into a disc and wrap in plastic wrap. Refrigerate for at least two hours, preferably overnight, before rolling out.  You can also wrap the dough in plastic wrap and freeze.

For the filling- 

1  cup homemade Modern Mince* (you won't use all of the Mince in the rugelach)
¼ cup finely chopped walnuts
1 tablespoon sugar
1 tablespoon brown sugar
½ teaspoon cinnamon
Combine the walnuts, sugar, brown sugar, and cinnamon in a bowl. Set aside.

To garnish-
Additional ½ cup apricot jam, thinned with 1-2 teaspoons fresh orange juice
 
To roll and fill the rugelach-
​
Preheat the oven to 350 degrees F. Line two half sheet (18” x 13”) baking sheets with parchment paper. Retrieve one portion of chilled dough from the refrigerator. On a lightly floured sheet of parchment paper, roll the dough into a circle approximately 12” in diameter. Using an offset spatula, spread about 2 tablespoons of apricot jam over the dough. Sprinkle 2 tablespoons of the sugar/cinnamon/walnut mixture over the jam. Now carefully spread 2 tablespoons of the mince filling on top of the sugar/cinnamon/nut mixture. Using a bench scraper or a long, thin, spatula, divide the circle in half, then each half into five wedges, so you end up with 10 pieces. Don’t worry if they are not exactly the same size, but the more even their size, the more consistent their bake time. Lightly flour your fingers and roll each wedge of dough, starting at the wide end, forming a crescent. Place each crescent on one of the parchment lined baking sheets, about an inch apart, and turn the edges in slightly, for a more defined crescent shape.  Refrigerate the baking sheet, retrieve the next portion of dough, the second baking sheet, and repeat the process of rolling/filling/rolling, until you have used all of the dough. Make sure to refrigerate both trays of rugelach for at least 15 minutes before placing them in the oven. The colder they are going into the hot oven, the more likely they are to hold their shape. Bake the rugelach on the middle and top racks of your oven, for about 25 minutes, rotating the pans from middle rack to top rack and top rack to middle rack, halfway through. I like to apply the slightest bit of apricot jam to the rugelach as soon as they come out of the oven. It adds a lovely shine and holds any wayward filling in place. Store the rugelach between layers of wax paper or parchment, covered loosely with aluminu foil.

Modern Mince Filling
 
(Note: This makes enough filling to bake a 9” or 9½” pie. You will only need about 1 cup of the mince to fill the rugelach. If you are going to the effort of making this filling, you might as well prepare a full batch and keep the extra covered and refrigerated. It makes a wonderful topping for vanilla bean or rum raisin ice cream, with an additional splash of your favorite holiday spirits. Or make a second round of rugelach and pop them, unbaked, in zip-loc bags and freeze.)
 
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon salt
½ cup packed, dark brown sugar (some folks prefer additional sweetener; I think less is more.)
3 pounds apples, peeled, cored, cut into ¼ inch dice (I used a combination of Honeycrisp and Granny Smith)
2 firm-yet-ripe pears, Anjou or Bosc, peeled, cored, cut into ¼ inch dice
½ cup dried currants
½ cup pitted prunes, chopped
½ cup dried figs OR dates, chopped
½ cup golden raisins
¼ cup dried apricots, chopped
½ cup unsulfured molasses
¼ cup brandy
zest and juice from one orange
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into pieces
 
In a medium bowl, whisk together the spices, salt, and sugar.
 
Place the apples, pears, and dried fruit in a heavy bottomed saucepan. Add the sugar/spice mixture to the fruit, turning to combine using a rubber spatula. Add the molasses, brandy, orange/lemon juices and zests. Stir to combine then add the butter pieces.
 
Cook over low heat, stirring occasionally until the liquid reduces and the mixture thickens. This will take between 1½ and 2 hours. (Keep an eye on things- you don’t want the mince to scorch on the bottom.) Remove from the heat, transfer the mince to a large bowl, and let the mixture cool completely. Cover and refrigerate. The mixture can sit in the fridge for up to 1 week before using.
 
 
 

 
 

Makes one 10" cake

From A Slice of Heaven

This is a dense and spicy cake that serves many and keeps well.  The  cake is perfectly suitable served at breakfast with a strong cup of coffee or lends itself  to a holiday dessert gathering.
Don't forget to line your pan with parchment paper  and glaze the cake generously; the fresh orange glaze  has a hint of lemon juice to brighten the flavor.

For the cake-
 
7 oz. pastry flour
7 oz. all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1¼ teaspoons cinnamon
¾ teaspoons cloves
½ teaspoon freshly ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2½ oz. crystallized ginger
5 oz. unsalted butter, room temperature
8 oz. dark brown sugar
2 teaspoons grated orange zest
3 large eggs, room temperature, lightly beaten to blend
1 cup unsulfured molasses
1 cup hot, strong, freshly brewed coffee
 
Generously butter a 10” tube pan with removable bottom, line the bottom of the pan with a circle of parchment paper, butter the parchment paper, flour the pan, (particularly the center tube) and knock out the excess.
 
Preheat the oven to 350 degrees F.
 
In a large bowl, whisk together the dry ingredients and crystallized ginger. In the bowl of a standing mixer fitted with the paddle attachment, mix the butter, brown sugar, and orange zest until fluffy. Add the eggs, mixing well. (The mixture may look slightly curdled.) Scrape down the sides and bottom of the bowl. With the mixer on low, add the dry ingredients, one third at a time, alternating with the molasses. Scrape down the sides and the bottom of the bowl, making sure the mixture is well combined. Turn the mixer on low and gradually add the hot coffee. The batter will be quite thin. Place the tube pan on a parchment lined baking sheet and pour the batter into the pan. Bake the cake on the middle rack of the preheated 350 degree F oven for 55-65 minutes, until a cake tester or small paring knife inserted in the center of the cake comes out clean. Cool completely before glazing.
 
Fresh Orange Glaze-
 
1 cup confectioners’ sugar, sifted
½ cup fresh orange juice
1 teaspoon fresh lemon juice
 
In a medium bowl, whisk together confectioners’ sugar, orange juice, and lemon juice. Pour ½ of the glaze over the top of cake. Let the glaze dry before adding remaining glaze. Garnish with miniature gingerbread cookies. 

Recipe originally posted December 2015
(tweaked from The Upper Crust)
baked in an 8” cast iron skillet, six generous servings
 
1 medium onion, peeled, thinly sliced
1 tablespoon butter
2 sweet potatoes, (about 12 oz. total weight) peeled and shredded to equal 4 cups
½ cup shredded sharp cheddar cheese
1 cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
⅛ teaspoon cayenne pepper
⅛ teaspoon hot paprika
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1 large egg
1½ cups whole milk
2 teaspoons olive oil for the skillet
 
Adjust the oven racks to accommodate the cast iron skillet on the bottom and middle racks. Preheat the oven to 375 degrees. In a small sauté pan, melt the butter. Add the sliced onion and cook over low heat until caramelized. Set aside to cool. In a medium bowl, whisk together the flour, baking powder, salt, cayenne, paprika and fresh herbs. In a large bowl, toss together the shredded sweet potatoes, cheese, cooled onions and the dry ingredients. In a small bowl, whisk together the egg and milk and pour this over the potatoes/cheese/onions/dry ingredients. Use a rubber spatula to combine the mixture.
 
Heat the olive oil in the cast iron skillet until it sizzles, then add the potato mixture to the pan, smoothing the top with an offset spatula. Using oven mitts, set the skillet on a baking sheet and place on the bottom rack of the preheated oven. After 20 minutes, move the baking sheet with the skillet to the middle rack and continue baking for an additional 20-25 minutes. The potatoes should be golden and slightly crispy around the edges; total baking time is about 45 minutes.

Serve with a generous dollop of sour cream and blueberry filling / topping.

 ​Makes 24-26 doughnuts (I used a 2¼” round cutter)
 
1 1/4 cups buttermilk
1 cup mashed, oven roasted sweet potato, room temperature
1 teaspoon vanilla extract
4 cups self-rising soft-wheat flour (I used King Arthur unbleached Self-Rising Flour)
1 Tablespoon baking powder
1/8 teaspoon salt
1 cup unsalted butter (2 sticks), cut into 1/2-inch cubes and chilled
 
In a medium bowl, stir together the buttermilk, mashed sweet potato, and vanilla. In a large bowl, whisk together flour, baking powder, and salt. Cut butter into flour mixture with a pastry blender until it is crumbly and resembles small peas. (Alternatively, place the dry ingredients in the bowl of a food processor fitted with the blade attachment. Add the butter cubes and pulse until mixture is crumbly. Transfer the butter/flour mixture to a large bowl.) Add the buttermilk/sweet potatoes to the butter/flour mixture, folding the mixture together using a rubber spatula, just until the dry ingredients are moistened and the mixture comes together. Turn the mixture out onto a lightly floured surface. Use your hands to pat the dough into a rough square, about ½” thick. Fold the dough in half, then fold in half twice more. Pat the dough into a ¾” thickness. Cut circles using a flour dusted biscuit cutter, cutting straight down through the dough, without twisting the cutter. Place the biscuits on a parchment lined baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
 
Cinnamon Sugar-
 
In a medium bowl, whisk together ½ cup granulated sugar and ½ teaspoon cinnamon.
 
When ready to fry the doughnuts, fill a heavy bottomed pot with 2 inches of vegetable oil. Heat until the temperature reaches 360 degrees F on a candy thermometer. Place 4-5 doughnuts at a time into the hot oil, being careful to maintain the temperature. Fry for 3-4 minutes per side, until the doughnuts are deeply golden. (It’s a good idea to carefully remove one of the doughnuts with a slotted spoon and slice it open to make sure the center is well fried and not doughy.)
 
Drain on paper towels, blotting off excess oil, and toss in cinnamon sugar. Using a pastry bag or a squeeze bottle, fill each doughnut with blueberry filling.
 

makes one 8” or 9” tart (use a fluted tart pan with a removable bottom)
 
For the crust-
 
1¼ cups white whole wheat flour
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon cloves
¼ teaspoon salt
grated zest of 1 lemon
1 cup almonds, toasted, cooled, pulsed in food processor until fine
8 oz. unsalted butter (2 sticks)
1 cup sugar
2 eggs, room temperature
 
In a medium bowl, whisk together flour, spices, salt, lemon zest, and almonds.
 
In the bowl of a standing mixer fitted with the paddle attachment, combine the butter and sugar, beating on medium speed until light and fluffy. Add the eggs, beating to combine, scraping down the bottom and sides of the bowl. With the mixer on low, add the flour/spice mixture, mixing just to combine. Divide the dough into two portions, one twice as large as the other (the larger portion will be the bottom, the smaller portion will be cut into lattice strips.) Shape each portion of dough into a disc, flatten them, and wrap each in plastic wrap. Refrigerate for at least one hour before rolling out. Remove the larger portion of dough from the refrigerator, unwrap it and place it on a lightly floured sheet of parchment paper. Roll the disc into a circle about 12” inches in diameter; flip the parchment over the tart pan, remove the parchment paper and smooth the dough along the bottom and up the sides of the pan. Trim the edges to remove the excess. Refrigerate the tart pan. Retrieve the top portion of dough, roll it out on a lightly floured sheet of parchment to match the diameter of the tart pan. Cut the dough into ½” strips. Refrigerate.
 
Preheat the oven to 350 degrees F.
 
Fill the tart pan with 1½ cups of good quality jam or homemade blueberry filling.
Retrieve the lattice strips from the refrigerator; lay half of the strips parallel to one another across the tart, spacing them about ½ inch apart. Lay the remaining strips slightly perpendicular to the first strips, gently weaving them over and under the first strips. If the dough breaks, press the broken edges back together. Press the ends of each strip onto the edge of the bottom crust. Refrigerate the tart for 15 minutes before baking to help the lattice stay in place.
 
Place the tart on a parchment lined baking sheet. Bake on the bottom rack of the oven for 25 minutes, then move the baking sheet to the middle rack and continue baking for an additional 20 minutes, or just until the pastry is golden and the jam is bubbling through the lattice. Let cool completely on a rack, then remove the sides of the tart pan. Dust the edges of the tart with powdered sugar just before serving.
 

Blueberries are available year round, in many locales. While it is best to use fresh berries in the filling, you can use frozen berries or a combination of the two. Frozen berries will yield a syrupy, sauce-like compote that you will need to strain through a fine mesh strainer, then add back just enough liquid to create a jammy filling. There are any number of high-quality jams available that are perfectly agreeable in tarts, cookies, or as a topping on blintzes. The best scenario, however, is to receive a gorgeous jar of blueberry jam from a friend. Thank you, Frances. 
 
Blueberry filling/topping: Makes 2 cups
 
3 cups blueberries (preferably fresh; if using frozen, thaw briefly on paper towels to remove excess ice)
½ cup granulated sugar (if they are terribly tart, add an additional tablespoon or two of sugar)
1 teaspoon lemon juice
2 teaspoons lemon zest
2 teaspoons cornstarch
½ teaspoon vanilla extract (I use Jones and Company)
 
Place 2 cups of blueberries in a heavy bottomed, medium saucepan. Add sugar, lemon juice, lemon zest, and cornstarch, tossing with a rubber spatula to coat the berries. Simmer the mixture over medium heat, stirring occasionally, until the liquid thickens and the berries begin to burst, about 10-15 minutes. Remove from the heat and stir in the remaining 1 cup of blueberries. Cook an additional 5 minutes, until the liquid reduces. (The filling should register 228 degrees F on a candy thermometer.) Strain excess liquid. The mixture will thicken as it cools. (Save the excess liquid in case you want to thin down the berry mixture a bit.) Add vanilla extract to the berries. Cool completely before using. If not using right away, cool, place in a clean glass jar, cover and refrigerate. The filling (and extra syrup that you poured off) will keep refrigerated for up to one week. 

Hazelnut Crumb Crust         

(feel free to substitute  walnuts  or pecans for the hazelnuts,  graham crackers for the vanilla cookie  crumbs)

makes a 9" crust (use a standard size, not deep dish pie plate)

1⅓ cups vanilla wafer crumbs
⅔ cup hazelnuts, toasted and skins removed, coarsely chopped
4 teaspoons sugar
generous pinch of salt
¼ teaspoon cinnamon
¼ teaspoon cardamom
5 tablespoons unsalted butter, melted

In the bowl of a food processor fitted with a blade attachment, process the cookies, hazelnuts, sugar, salt, spices and melted butter until you have medium crumbs; do not over process. You can always give it an extra pulse or two if you want a finer crumb. Lightly butter your pie plate and then use your fingers to press the mixture into the bottom of the pie plate and up the sides. I like to use a small ¼ cup measuring cup to smooth and distribute the crumbs evenly. Chill the crust for 15 minutes before baking. Bake in a pre-heated 350 degree oven for 8 minutes, just until set. Cool completely before filling.
 
 Cornflake/Peanut Butter Crust  
 
3 cups cornflakes, processed in food processor until consistency of medium-fine crumbs
2 tablespoons dark brown sugar
pinch salt
3 tablespoons unsalted butter, melted and cooled
¼ cup creamy peanut butter, room temperature
 
Lightly butter a 9” pie plate. In a large bowl, combine cornflake crumbs, brown sugar, salt, butter and peanut butter. Mix thoroughly; if it doesn’t hold together when you pinch a bit between your fingers, add an additional tablespoon or two of cornflake crumbs. If it feels too dry, add the slightest bit of additional melted butter. Press the crumb mixture along the bottom and up the sides of a 9” pie plate. Chill for 15 minutes. Preheat the oven to 325 degrees F. Bake the pie crust for 8 minutes. Remove to a rack to cool 
 
No-Bake Sweet and Salty Crust
 
1 cup salted pretzels
1 cup walnuts
½ cup dark brown sugar
¼ teaspoon salt (I used Stumptown Coffee Flake Salt)
2-3 oz. butter, melted
 
In the bowl of a food processor fitted with the blade attachment, pulse the pretzels until finely crumbled. Add the walnuts, brown sugar and salt. Pulse a few times until combined. Add between 2 and 3 oz. of butter until the mixture holds together. Transfer the mixture to a lightly buttered 9” pie plate. Use your fingers to press the crust evenly in the bottom and up the sides of the pie plate. Place in the freezer for 15 minutes.
 
​​Whiskey   Fudge Sauce- (from Maida Heatter)

(This is excellent served with  ripe pears)
 
½ cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
⅓ cup granulated sugar
⅓ cup dark brown sugar
generous pinch of salt
½ cup Dutch-process cocoa powder, put through a fine mesh strainer
2-3 tablespoons whiskey or bourbon
 
Place the heavy cream and butter in a heavy bottomed saucepan. Cook over medium heat until the cream just begins to boil. Reduce the heat to low, add the sugars and the salt, stirring to dissolve, then add the cocoa. Whisk until smooth then remove from the heat.

Pumpkin Caramel Sauce with Cognac

(Crystallized candied ginger   is the perfect garnish to this sauce)

1 cup dark brown sugar
1/2 cup heavy cream or half and half
4 tablespoons butter, room temperature
2 tablespoons  canned pumpkin (save the rest  in a plastic container, refrigerated)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
2 tablespoons  cognac


Place the brown sugar, heavy cream, butter, pumpkin, and spices in a heavy bottomed saucepan. Cook over medium heat until  the sugar dissolves, then reduce heat to low and cook an additional 7 minutes; the sauce should thicken slightly. Remove from the heat, stir in the cognac . Cool the sauce then transfer to a glass jar.  Refrigerate any leftovers.

​makes one 9” pie
 
For the crust-
 
1 cup white-whole wheat flour (I use King Arthur)
¾ cup old-fashioned oats
2 tablespoons dark brown sugar
¼ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground cardamom
½ cup (4 oz.) cold, unsalted butter cut into cubes
2 tablespoons cold apple cider
 
Preheat the oven to 375 degrees F.
 
In a large bowl, whisk together flour, oats, brown sugar, salt, cinnamon, and cardamom. Use your fingertips to incorporate the butter cubes with the dry ingredients making sure it is well combined but there are still some larger pieces of butter in the mix. Drizzle in the cold apple cider and use a fork or your fingers to incorporate it into the crust. Loosely gather the mixture together (without packing it tightly) and cover the bowl with plastic wrap. Refrigerate the crust mixture for 15 minutes. Lightly butter a 9” glass Pyrex pie plate. Retrieve the crust mixture from the fridge and sprinkle it evenly over the bottom of the pie plate (it should be about ¼” thick) and then use your fingers to evenly pat the remaining crust mixture up the sides of the plate. Refrigerate the pie crust for 10 minutes. Place the pie plate on a baking sheet and bake on the middle shelf of the preheated 375 degree F oven for 8 minutes. Carefully remove the baking sheet from the oven and set it down on a heatproof surface. Use a ¼-cup measuring cup to gently press the crust down. Return the baking sheet with the pie plate to the oven and bake an additional 6-8 minutes, just until golden. Set aside to cool on a rack while you prepare the topping and the filling.
 
For the crumb topping-
 
¼ cup dark brown sugar
2 tablespoons granulated sugar
¾ cup old-fashioned oats
⅓ cup white/whole wheat flour
½ teaspoon kosher salt
⅛ teaspoon cinnamon
⅛ teaspoon cardamom
¼ cup (2 oz.) cold, unsalted butter, cut into ½ “ pieces
¼ cup walnuts, almonds, or pecans, coarsely chopped
 
In a large bowl, stir together the brown and granulated sugar, the oats, flour, salt, cinnamon, and cardamom. Add the butter pieces, tossing them to coat with the crumb mixture until the butter is incorporated with small pieces of butter still visible. Stir in the nut pieces. Place the topping mixture in the refrigerator for 15 minutes.
 
For the filling-
 
2-3 baking apples (about one pound) peeled, cored, sliced thin (choose apples that are flavorful and hold their shape; I used Macoun and Honeycrisp)
2-3 firm but ripe pears, peeled, cored, sliced thin (I used Bosc and Anjou)
1 cup assorted fresh or frozen berries (raspberries, strawberries and/or  blueberries)
(Note: You should have 5 cups of fruit, total)
zest and 1 tablespoon of juice from one small lemon ¼ cup dark brown sugar
1-2 tablespoons good quality maple syrup (depending on sweetness of fruit)
½ teaspoon cinnamon
¼ teaspoon cardamom
2 tablespoons cornstarch
 
Place the fruit in a large bowl and toss with the zest and lemon juice. In a medium bowl, whisk together the sugar, maple syrup, cinnamon, cardamom, and cornstarch. Add the sugar/spice mixture to the fruit, turning to combine with a rubber spatula.
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Scrape the mixture into the cooled pie shell. Retrieve the crumb topping from the fridge and sprinkle it evenly over the fruit. Place the pie on a baking sheet and bake on the middle rack of the 375 degree F oven for 30 minutes. Cover the top of the pie with parchment paper (to prevent over browning) and bake for an additional 10-15 minutes. The fruit should bubble around the edges and the crumb topping should be golden. Set aside to cool before slicing.  Serve with plain, unsweetened yogurt and a drizzle of maple syrup, if you wish.