Apple Cider & Salted Caramel Creme Fraiche Coffee Cake

WEEKLY SPECIALS 11/24/2014 Courtesy of   BATTER 3 tbsp Vermont Creamery Unsalted Cultured Butter, softened 6 tbsp Vermont Creamery Madagascar Vanilla Crème Fraîche 1 cup sugar 1 cup apple cider 1 1/2 cups cake flour 2 tsp baking powder 1/2 tsp salt 2 egg whites SALTED CARAMEL 1/2 cup sugar 3 tbsp Vermont Creamery Unsalted Cultured Butter 1/4 cup heavy cream 3/4 tsp coarse sea salt TOPPING 1/2 cup walnuts, chopped 1/4 cup almonds, chopped 3/4 cup light brown sugar 6 tbsp flour 6 tbsp Vermont Creamery Unsalted Cultured Butter, chilled To make the salted caramel: Evenly distribute sugar over the bottom of a heavy saucepan and place over medium-high heat. Once the sugar begins to show signs of melting, start whisking it. It will clump a little, but continue to whisk and it will continue to melt. Once the sugar has dissolved entirely, set aside the whisk and swirl the sugar in the pan. As soon as it begins to darken and turn a deep amber color, carefully stir in the butter with a wooden spoon. Remove the pan from the heat and whisk in the heavy cream. Stir in the salt, then let the caramel cool for at least 10 minutes. To make the coffee cake:
  1. Preheat oven to 350°. Grease a 9” baking dish or skillet. 2. Heat apple cider in a small saucepan over medium heat. Let simmer until reduced by half. Once reduced, set aside and let cool. 3. In the meantime, sift together cake flour, salt, and baking powder. In a separate bowl, whip the egg whites until they reach soft peaks. Set both bowls aside. 4. Cream together butter, sugar, and crème fraîche in a large bowl. Alternately add apple cider and flour mixture, stirring each until just combined. Gently fold in egg whites. 5. Add 1/2 of the batter to your pan. Drizzle a healthy amount of salted caramel over top, then spoon the rest of the batter on top. 6. Pulse topping ingredients in a food processor or cut together with a pastry cutter until crumbly. Evenly distribute over the batter. 7. Bake for approximately 40 minutes, or until cake is just set in the center.

Pumpkin Carrot Swirl Bars

Pumpkin CarrotSPECIALS FLYER 11/17/2014




2 cups all-purpose flour

2 1/4 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1 cup granulated sugar

1/3 cup butter or margarine

1/2 cup firmly packed brown sugar

2 large eggs

2 large egg whites

1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

1 cup finely shredded carrot

Cream Cheese Topping (recipe follows)


PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.

FOR CREAM CHEESE TOPPING: COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.



Oyster Stuffing



1 lb. bread, including crusts

1 pint oysters, raw

4 tbsp. butter

1 cup celery, finely chopped

2 cups onion, chopped

1/4 cup fresh parsley, minced

1 tsp. fresh sage, minced

1 tsp. fresh thyme, minced

3/4 tsp. salt

1/2 tsp. black pepper, ground

1 cup chicken stock*


Cut bread into cubes & toast in oven at 400 degrees until golden brown. Melt butter, add onions & celery & cook for about 5 minutes until tender. Remove from heat & add spices. Stir in bread cubes, add drained oysters & toss well, until the stuffing is moist but not packed together. Stir in the chicken stock. Stuff your bird. Cook bird as directed on the package.

* May use oyster juice instead of chicken stock.




Harvest Bean Salad





2 C      Cooked Black-eyed Peas (rinsed)

2 C      Cooked small red beans

2 C      Fresh green beans

1C       Purple cabbage shredded & rinsed

1          Red bell pepper seeded & diced

1          Yellow bell pepper seeded & diced

2           Tomatoes (diced)

6 oz      Kalamata olives (pitted and coarsely chopped)

24         Asparagus stalks

12 oz    Appalachian Naturals Honey Balsamic Vinaigrette

12 oz    Feta cheese


Prep: Cut a half  inch off the bottoms of asparagus stalks. Steam for 3 minutes, cut into 1 inch pieces, rinse and drain.

Combine beans, cabbage, peppers, and asparagus in a large mixing bowl. Toss well. Cover & chill for 3 hours.

When ready to serve add vinaigrette and toss well. Top with crumbled feta cheese.




Panko Crusted Sole with Basil, Garlic & Orange





1/2 cup Gold Medal™ all-purpose flour

4 1/2 teaspoons California chili powder

1 tablespoon gray salt

1 teaspoon freshly ground black pepper

3 eggs, well beaten

1 1/2 cups Progresso™ panko crispy bread crumbs

1 lb petrale sole or other thin white fish fillets (8 to 12 fillets), cleaned, skinned

1/3 to 1/2 cup extra-virgin olive oil


2 tablespoons thinly sliced garlic

1 serrano or jalapeño chile, thinly sliced

(about 1 tablespoon)

Gray salt & freshly ground black pepper

1 1/2 cups fresh basil leaves

1 tablespoon grated

orange peel



  1. In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
  2. In 12-inch nonstick skillet, heat 1/3 cup of the oil over high heat. Add half of the fillets; cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other sides 1 minute. Remove from skillet to warmed serving platter; cover to keep hot. Cook remaining fillets, adding more oil if necessary.
  3. Add garlic and chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
  4. Arrange fillets on serving platter or individual plates; top with the basil, garlic and orange mixture.