Dayrecipe Food Community

Makes 8 servings.

INGREDIENTS

• 1butter pie crust dough disk 1cup (packed) golden brown sugar
• 1cup light corn syrup
• 1/4cup (1/2 stick) unsalted butter, melted
• 3large eggs
• 3tablespoons finely chopped candied orange peel
• 4tablespoons bourbon
• 1tablespoon grated orange peel
• 1teaspoon vanilla extract
• 1/4teaspoon salt
• 2cups pecan halves (about 9 1/2 ounces), toasted1cup chilled whipping cream
• 2tablespoons sugar

DIRECTIONS Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375°F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer pie crust to rack. Maintain oven temperature.

Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)

Using electric mixer, beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1 tablespoon bourbon in large bowl until cream holds peaks. Serve pie warm or at room temperature with bourbon cream.

Not just edible dishes for the sherbet, these waffle cups are surprisingly delicious.

Makes about 20 waffle cups

INGREDIENTS

• 1cup water
• 3tablespoons vegetable oil
• 1tablespoon lightly beatenegg white
• 1/4teaspoon almond extract
• 1cup all-purpose flour
• 2/3cup confectioners sugar
• 2tablespoons finely ground blanched almonds
• 6tablespoons powdered milkspecial equipment:an electric pizzella maker, 2 large(3 1/2-inch) ramekins, and
  2 small (2 1/2-inch) ramekins

DIRECTIONS Blend all ingredients in a blender at low speed until totally smooth, about1 minute. Chill batter, covered, 1 hour.

Heat pizzella maker and lightly brush top and bottom with oil. Pour a generous tablespoon batter on each side (left and right) of pizzella maker and spread quickly with back of a spoon to cover molds. Close cover and cook until golden, about 1 1/2 minutes.

Working quickly (pizzella is pliable only while still hot), peel off1 pizzella and fit into 1 large ramekin, then press a small ramekin inside to shape pizzella. Shape second pizzella using second pair of ramekins. Remove ramekins when waffle cups are hardened, about 2 minutes. Make more waffle cups with remaining batter.

Cooks’ note:

• Waffle cups keep in an airtight container at room temperature 3 days.

Active time: 25 min Start to finish: 1 1/2 hr

Makes 8 servings.

INGREDIENTS

Makes 6 scones.

INGREDIENTS

• 2cups unbleached all purpose flour
• 1/3cup plus 2 tablespoons sugar
• 1teaspoon baking powder
• 1/2teaspoon baking soda
• 1/2teaspoon salt
• 6tablespoons (3/4 stick) chilled unsalted butter, diced
• 1teaspoon (packed) grated lemon peel
• 3/4cup miniature semisweet chocolate chips
• 3/4cup chilled buttermilk
• 1large egg yolk
• 1teaspoon vanilla extractmilk (for glaze)

DIRECTIONS Butter and flour baking sheet. Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.

Active time: 15 min Start to finish: 30 min

Makes 6 servings.

INGREDIENTS

• 6(1/2-inch-thick) slices from a challah or large brioche loaf
• 3/4stick (6 tablespoons) unsalted butter, melted
• 3tablespoons sugar
• 1teaspoon cinnamon
• 6firm-ripe medium red or black plums (1 1/2 lb), halved lengthwise and pitted
• 3/4cup pure maple syrup, warmed

DIRECTIONS Preheat oven to 450°F.

Brush 1 side of each bread slice with butter and arrange slices, buttered sides up, on a baking sheet. Stir together sugar and cinnamon and sprinkle evenly over bread. Toast bread in middle of oven until crisp and golden brown on top, about 7 minutes.Halve toasts diagonally.

Preheat broiler.

Dip cut side of each plum half in maple syrup, then put plums, cut sides up, on a buttered broiler pan. Broil plums 4 to 5 inches from heat until golden, 3 to 5 minutes. Heat remaining syrup over moderate heat until hot.

Serve plums on cinnamon toasts, drizzled with remaining syrup.