Elm Creek Quilts [13] The Quilter's Kitchen Read Online Free Page B

flour
    ½ teaspoon baking powder
    ¼ teaspoon kosher salt
    For the icing:
    2 cups confectioners’ sugar
    ¼ cup very hot tap water
    ½ teaspoon corn syrup
    ¼ teaspoon vanilla extract or lemon extract
     
    Assortment of colored sugars, for decoration
     
    To make the cookies: Place the butter and sugar in a mixer fitted with a paddle and process until creamy. Add the egg and vanilla and mix until the egg is incorporated. Add the flour, baking powder, and salt and mix until the mixture comes together. Remove from the bowl and form into a log, cover with parchment or wax paper, and refrigerate 1 hour.
    Remove the log from the refrigerator and form into a 1½ x 1½-inch squared column. Return to the refrigerator and chill at least 2 hours and up to 1 week.
    When you are ready to bake the cookies, preheat the oven to 350 degrees F.
    Cut slices ¼ inch thick and place on a baking sheet lined with parchment paper.
    Bake for 10 to 12 minutes. Remove from the pan and cool before decorating.
    To make the icing: Place all the ingredients in a small bowl and whisk until smooth. Using a small pastry brush, paint the cooled cookies with icing, then sprinkle each quadrant with a different colored sugar.
    Lemon Squares
    Yield: 16 squares
    For the crust:
    1 cup all-purpose flour
    3 / 4 cup sugar
    ¼ teaspoon kosher salt
    ½ cup (1 stick) unsalted butter, chilled and chopped
    For the filling:
    1 cup sugar
    ½ cup heavy cream
    2 large eggs, at room temperature
    1 tablespoon cornstarch
    ½ teaspoon vanilla extract
    ¼ teaspoon kosher salt
    Zest and juice of 2 lemons
     
    Preheat the oven to 350 degrees F. Lightly butter or line with parchment paper an 8 x 8-inch pan.
    To make the crust: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and process until well combined. While the machine is running, drop pieces of butter into the flour and combine until the mixture resembles cornmeal. Press into the prepared pan, transfer to the oven, and bake until golden, about 22 minutes. Set aside to cool.
    To make the filling: Place all the ingredients in a bowl and whisk until well combined. Pour into the cooled crust, transfer to the oven, and bake until golden, still at 350 degrees, about 25 minutes. Cool to room temperature, cover, and refrigerate at least 2 hours and up to overnight. Cut into 16 squares.
    Pineapple Upside-Down Cake
    Serves 8 to 10
    6 tablespoons plus ½ cup (1 stick) unsalted butter
    One 20-ounce can pineapple rings, drained
    ¾ cup light brown sugar, loosely packed
    1½ cups all-purpose flour
    1 teaspoon baking powder
    ½ teaspoon kosher salt
    1 cup sugar
    2 large eggs
    1 teaspoon vanilla extract
    ½ cup whole milk
     
    Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan.
    Place the 6 tablespoons butter in a small saucepan and cook over medium heat until melted. Add the brown sugar and stir until the mixture is smooth. Pour into the pan. Arrange 7 pineapple rings in the bottom of the prepared pan. Cut the 3 remaining pineapple rings in half and press the half rings evenly spaced along the side of the pan, cut side facing up.
    Combine the flour, baking powder, and salt in a medium bowl.
    Place the remaining 8 tablespoons butter and sugar in the bowl of a stand mixer fitted with a paddle and mix on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, and mix until combined. Add half the dry ingredients and mix until just combined. Add the vanilla extract and milk and mix until combined. Add the remaining dry ingredients and mix until smooth and fluffy. Pour the batter over the pineapple and spread in an even layer. Transfer to the oven and bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 40 to 45 minutes.
    Let the cake cool in the pan for 5 minutes, then run a knife around the perimeter and turn it out onto a cake plate. Cool completely before serving.
    Bee Tea
    Serves 8
    2 tablespoons loose black tea
    2