Apple Slice Fritters

CAUTION: THE URGE for just one more is overwhelming. These simple apple slices, lightly battered and quickly fried will make you weak in the knees.

Pritchard Parker came home from work to find me still in the act; munching and grinning all the while. I invited him to join me and he too was quickly hooked.

Along with apple fritter making I was also preparing dinner. Once it was ready, however, we barely had an appetite for it. So what? We ate dessert first, and I had leftovers for another meal. We were happy with that.

Apple Slice Fritters

Batter:
2 eggs
2 cups buttermilk
2 Tbsp. sugar
1/2 tsp. salt
2 t. baking powder
2 cups flour

Topping:
1/4 cup sugar
3/4 tsp. cinnamon

5 medium tart apples, cored, peeled, and sliced

Oil for frying (I used peanut oil)

In a medium mixing bowl, beat eggs lightly. Whisk in buttermilk until blended. Stir in sugar, salt, and baking powder. Add flour and whisk until well blended.

In a small bowl, stir together cinnamon and sugar. Set aside.

In a heavy skillet, heat 2 cups oil until shimmering (375 degrees). Test oil by dropping in a bit of batter. In batches, coat apple slices in batter and drop into hot oil. Fry until golden brown, about 4 minutes, flipping halfway through.

Remove to a paper towel lined baking sheet to drain. Sprinkle with cinnamon-sugar while still hot.

Serve immediately.

Lemon Raspberry Bars

CITRUS FRUITS ARE SUCH A BLESSING during the long weeks of winter. I have especially enjoyed lemons lately. Their pretty yellow color adds cheer to the fruit bowl, their fragrance is very uplifting, and the tart puckery taste wakes the palate like nothing else. After all the nuts and chocolate and richness of the holidays, a lemon dessert seems so refreshing.

These delicious bars start with a buttery shortbread base which is lightly baked then covered with raspberry jam. The simple-to-make topping separates as it bakes into an oozy lemon curd with a crunchy, zesty crust.  Sprinkling  the cooled bars with powdered sugar gives a snowy winter appearance.

Lemon Raspberry Bars
(The English Kitchen)

Base:
2 cups flour
1/3 cup powdered sugar
1/4 tsp. salt
1 cup cold butter

Lemon Topping:
2 1/4 cups sugar
zest of 1 lemon
1/2 tsp. baking powder
3 T. flour
3 eggs
1/3 cup freshly squeezed lemon juice

Raspberry Jam - about 3/4 cup or to taste

Powdered Sugar

Preheat oven to 350 degrees. Butter and flour an 11x7 inch baking pan.

Whisk together the flour, powdered sugar, and salt. Cut the butter into small cubes and add it to the flour. Cut into the flour with a pastry blender, 2 knives, or your fingers until you have coarse crumbs. Press the mixture into the prepared baking pan. Bake for 15 minutes, until firm. Remove from oven.

In a small bowl, stir the jam with a fork to loosen it up then spread over the warm base.

Whisk together the sugar, zest, baking powder, flour, eggs, and lemon juice until well combined. Spread over the jam.

Bake for 25 to 30 minutes until set and lightly browned. Remove from the oven and cool completely. Dust the top generously with powdered sugar and cut into squares.

Meyer Lemon and Ginger Honey

TUMMIES LOVE GINGER AND LEMON. Honey makes hearts happy. The healing powers of these three foods have been known for centuries and are too numerous to name. The taste of each element of this mixture is lovely; combined: beautiful.

Feeling under the weather? Try a warm cup of tea with a spoonful or two of this infused honey. Stomach upset, mix with cold sparkling water. Cough? Try a spoonful straight from the jar. Some will tell you to combine an ounce with a shot of spirits. Drink hot, dress warmly, and go to bed.

Aside from the healing qualities, this flavored honey is a culinary powerhouse. Try some mixed with soy sauce and olive oil for a delicious salad dressing. Invigorating when added to a blueberry smoothie.  My husband suggested I use the lemons and ginger to roast a chicken, once the honey is gone.

What ideas can you think of for this lovely mixture?

Meyer Lemon and Ginger Honey
1 clean, pint jar with tight-fitting lid
3 Meyer lemons (or regular lemons)
2 - 3 inch piece of ginger, scrubbed very well to remove any sand or grit
Honey (preferably your local honey)

Slice lemons and ginger, thinly and pack into jar. Pour over honey and let sit for 48 hours before using.

For best results, store in refrigerator.

Stuffed Dates with Pears

FOR A SIMPLE DESSERT OR LIGHT MEAL, split open plump moist dates and remove seeds. Stuff with salty blue cheese. Toast a few pecans and press into cheese. Slice a fresh, ripe pear and sprinkle with a squeeze of lemon juice. Arrange everything to your liking on a pretty plate. Savor. 

Banana Cake with Chocolate Cream Cheese Frosting

WHEN MY HUSBAND COMES HOME WITH A BAG FULL of ripe bananas, I know it is time for baking banana bread. Though he swears he is not hinting but merely in the mood to eat some bananas, I see how many he eats.

I am always happy to make him some of the banana bread he loves but this time, since I seem to be turning into a cake lady, I made a banana cake instead.  It turned out delicious.  Moist and tender with a lovely banana sweetness, topped with the piquant flavor of cream cheese and unsweetened dark cocoa,  it also had an additional toasty crunch from the walnuts.

Enjoy! We loved this cake.

Banana Cake with Chocolate Cream Cheese Frosting

Cake:

1 1/2 cups ripe bananas, mashed

2 tsp. lemon juice

3 cups flour

1 1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 tsp. vanilla

1 1/2 cups buttermilk

Frosting:

1 (8 oz.) package cream cheese, softened

4 cups powdered sugar

1/4 cup butter, softened

2 tsp. vanilla

1/2 cup unsweetened dark cocoa powder

1/2 tsp. vanilla

Garnish:

Toasted walnuts

Banana slices, optional

Preheat oven to 275 degrees. Grease and flour 2 (9-inch) cake pans.

In a small bowl, mix mashed bananas with lemon juice.

In a medium bowl, mix flour, baking soda and salt.

In a mixing bowl, cream 3/4 cup butter and the 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture.

Pour batter in prepared pan and bake in preheated oven for 1 hour or until toothpick inserted in center comes out clean.

Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

For the frosting, beat together the cream cheese, 3 tablespoons milk, powdered sugar, 1/4 cup butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa. Spread onto cooled cake.

Top with toasted walnuts and decorate with additional banana slices, if desired.