6 Tblsp Butter, Softened
1 Cup Sugar
2 Eggs
½ Cup Milk
1 Cup Fresh Blueberries, Washed
1 ½ Cups All Purpose Flour
1 Tsp Baking Powder
¼ Tsp Salt
1 ½ Tblsp Lemon Zest (Grated Rind)
1 Tsp Lemon Juice

Preparation/Directions:

1.Preheat oven to 350 Degrees F. Grease & dust with flour a loaf or Bundt pan.

2. In a mixer fitted with a paddle, cream the butter and the sugar.
Add the eggs, and mix.

3. Sift together the flour, baking powder & salt.

4. Add the dry ingredients, alternately with the milk, to the butter mixture. Mix completely. Then add in the blueberries, lemon & juice. Stir carefully, so as not to crush the berries.

5. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

*Note- In Summer, when blueberries are in season and at their best, this is a great recipe to multiply and freeze the finished cakes for later.

Serves 8-10.

Tarts:
Pie or unflavored pizza dough
Olive oil

Goat cheese spread:
1 (8-ounce) package goat cheese, softened
1/2 cup heavy cream
1 tablespoon lemon juice
Dash of salt and white pepper

Caramelized onions:
2 tablespoons olive oil
3 large yellow or Spanish onions, thinly sliced
1 clove garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
2 teaspoons finely chopped flat leaf parsley

Preparation/Directions:
For the tarts: Preheat oven to 350˚F. On a floured surface, roll out pie or pizza dough 1/8-inch thick. Cut dough into 15 (4-inch) circles. Pierce dough randomly with a fork. Brush lightly with olive oil. Bake for 5-7 minutes, until golden brown and crisp. Remove from oven and cool.

For the goat cheese spread: Combine all spread ingredients.

For the caramelized onions: Heat olive oil in a large skillet over low heat. Add onions and cook until translucent. Add garlic, salt, pepper and sugar; cook for about 10-15 minutes, until onions are dark brown and sweet. Stir in parsley. Remove from heat and cool.

To assemble: Spread some goat cheese mixture over each crust. Spread caramelized onions over goat cheese. Bake for 5-7 minutes. Serve immediately and enjoy.

Yield:
15 small tarts

Cooking Temp: 350 degrees F/ Medium on Panini Grill
Prep Time: 20-25 minutes
Cooking Time: 10-15 minutes
Yield: 6 Servings

Ingredients

1 Cup Peaches- Sliced Sections
½ Cup Mascarpone or Cream Cheese
3 Tablespoons Confectioner’s Sugar
½ teaspoon Ginger- Powdered
6 pieces to slice in half, horizontally Panini bread OR
12 slices Sliced plain white bread
6 whole, large Eggs
½ Cup Whole Milk
¼ teaspoon Cinnamon- Ground
18 pieces Peaches- Sliced Sections
12-18 slices Prosciutto, or Sliced Ham

To Garnish:
24 pieces Peaches – Sliced Sections
18 each Fresh Berries
Fresh Mint 6 sprigs Fresh Mint


Preparation/Directions:

1. Make filling: Place peaches (1 cup), the mascarpone or cream cheese, sugar & ginger
in food processor, and mix until smooth. Refrigerate mixture.

2. Trim the Panini bread to square and slice in half horizontally. Lay out bread cut side
up, and spread the filling generously on each piece of bread, as if preparing a
sandwich. Top one side with 3 peach pieces, and place other side on top, filling sides
together.

3. Prepare egg dip: In large separate bowl whisk together eggs, milk & cinnamon.

4. Place the panini into the egg dip, covering all over. Note: you may need to hold the
bread together with toothpicks.

5. Grill on pre-heated Panini grill, until golden browned, and the cheese filling is soft &
running. Remove from grill & cut diagonally, into triangles.

6. Place onto serving plates, along with 2 or 3 slices of Prosciutto or cooked ham. If
using Prosciutto, there is no need to cook it. For ham-cook in oven at 350F, under
broiler, on in skillet on stovetop, until golden browned at edges-5-10 minutes.

7. Garnish each plate with peaches, berries & mint. Serve with Maple Syrup.

Ingredients

1 Cup Chopped Pecans (or you can also use walnuts or almonds )
1 ½ Cups Fresh Cranberries
2 Cups Sugar
1 Cup (2 sticks) Unsalted Butter, at room temperature
5 Large Eggs
¼ Cup Sour Cream
¼ Cup Orange Liqueur, such as Grand Marnier or TripleSec
2 tsp Vanilla Extract
1 tsp Grated Orange Peel
1 ¼ Cups All Purpose Flour
1 Cup Cake Flour (I substitute with ¾ Cup All Purpose Flour & 2 Tbsp Corn Starch)
½ tsp Salt


Preparation/Directions:

1. Toast the pecans for about 10 minutes in oven at 350 degrees, and cool.

2. Coarsely chop the cranberries.

3. Using electric stand mixer fitted with a paddle, beat sugar and butter together until
light and fluffy.

4. Add the eggs one at a time.

5. Mix in the sour cream, the liquor, vanilla and orange zest.

6. Separately sift together the dry ingredients: the flour, cake flour, and salt.

7. Add dry ingredients to wet, with mixer on low. Mix until all the dry ingredients are
just blended into the wet.

8. Now mix by hand and fold in the cranberries and pecans. Do not over beat.

9. Pour into bunt or tube pan that has been buttered and dusted with flour.

10. Bake in preheated oven at 350 degrees, for 1 hour.

11. Let cool in pan for 10-15 minutes and then remove from pan, and cool completely.

12. Dust with powdered sugar or icing, for serving.