Jelly Roll

1/3 cup cornstarch
1/3 cup flour
5 egg yolks (1/3 cup)
1 tsp vanilla
5 egg whites
1/2 tsp. salt
1/3 cup sugar

powdered sugar
1/2 cup jelly or more to taste
whipped cream

Preheat oven to 400. Grease a 10 x 15 x 1/2 inch baking sheet and line it with parchment paper. Grease and lightly flour the paper.

Sift the cornstarch and flour. Put the egg yolks in a small bowl, add the vanilla, and stir to blend.

Beat the egg whites and salt in a large mixing bowl until foamy. Add the sugar gradually while beating, and continue to beat until the whites are stiff but moist. Fold one quarter of the beaten whites into the yolk mixture until just blended, then pour the yolk mixture over the remaining whites. Sift the flour-cornstarch mixture over the top, then fold the batter just until there are no streaks of egg white or flour showing. Spread the batter evenly in the prepared pan. Bake for 10 to 12 minutes, or until the top is light golden and a toothpick inserted in the center of the cake comes out clean.

While the cake is baking, dust a clean kitchen towel generously with powdered sugar sifted through a strainer. When the cake is done, remove from the oven and immediately turn it out onto the sugared towel. Peel off the paper. Roll the cake up in the towel from the long side and let it rest for a minute, then unroll and let rest a few minutes more. Roll back up in the towel and let it cool completely.

Unroll the cooled cake, and spread the surface with jelly (and whipped cream if desired). Re-roll the cake and place it on a serving platter, seam side down. Dust with powdered sugar.

Overnight yeasted waffles

2 1/2 cups whole milk
12 Tbsp. butter, cut into pieces
3 cups (14 oz) whole wheat pastry flour
1 1/2 Tbsp. sugar
1 1/2 tsp. salt
2 tsp. instant yeast
3 large eggs
1 1/2 tsp. vanilla

Heat the milk and butter in a small saucepan over med-low heat until the butter is melted, about 4 min. Let cool until warm. Meanwhile, whisk flour, sugar, salt, and yeast together in a large bowl.

Whisk the warm milk mixture into the flour mixture and continue to whisk until the batter is smooth. Whisk eggs and vanilla together in a small bowl until combined, then whisk into batter until incorporated.

Scrape down the sides of the bowl. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.

Heat waffle iron. Remove batter from refrigerator (batter will be foamy and doubled in size). Whisk the batter to recombine (it will deflate). Bake according manufacturer's instructions (about 1/2 cup for 7 inch round iron and 1 cup for 9 inch square iron).

Can hold waffles in a 200 degree oven, on a wire rack set above a baking sheet, covered with a clean kitchen towel. Remove the towel to let the waffles crisp for a few minutes while the last waffle is in the iron.

adapted from The Best Make-Ahead Recipe

Oatmeal Pancakes

adapted from Orangette
3 cups rolled oats
3 cups buttermilk
3/4 cup all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. table salt
3 large eggs, lightly beaten
1/2 cup (1 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving

The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.

In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick. I added some milk to make it easier to work with.

Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.

Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.

Serve hot, with maple syrup.

Yield: about 18 pancakes, or 4 to 6 servings

Creamy Fudge

This recipe was on the back of the marshmallow cream jar for one year and then disappeared. I think it is much better than Fantasy Fudge. It has less sugar and more chocolate.

1 1/2 cups sugar
1/2 cup butter
5 oz can evaporated milk (2/3 cup)
7 oz jar marshmallow cream
3 cups chocolate chips ( I use 2 cups semi-sweet and 1 cup extra dark)
1/2 tsp. vanilla

Grease foil and put in a 9 x 9 inch pan.

Heat sugar, butter, milk and marshmallow cream in a 3 qt. saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.

Remove from heat. Add chocolate chips and vanilla, stirring until chips are melted.

Spread into pan. Refrigerate overnight. Cut into 1-inch squares. Store in fridge, keeps well.

For creamier fudge, let stand at room temperature for 1 hour before serving.

Biscotti

Almond Whole-Wheat Biscotti

3 eggs
3/4 c. sugar
1 t. vanilla
1/2 t. almond extract
2 1/3 c. whole wheat flour
1 t. salt
1 t. baking soda
1/2 c. chopped almonds

1. Beat the eggs, sugar, and extracts together until thoroughly combined.
2. Add the dry ingredients and stir just until it comes together; dough will be sticky.
3. With wet hands, shape the dough into 2-3 logs (the width of the logs will be the length of your biscotti) and place on greased cookie sheets. Bake at 350 for 25 minutes.
4. Remove from oven and let cool (on the sheets) for 5-10 minutes. Remove to a cutting board and slice logs on a slight diagonal, into slices about 1/2"-3/4" thick. Lay slices cut-side-down on the cookie sheet and bake at 325 for 15 minutes. When cool, drizzle with or dip into milk or dark chocolate, if desired.

Lemon-Cranberry Cornmeal Biscotti

3 eggs
1 c. sugar
1/2 t. lemon extract
2 c. white flour
3/4 c. cornmeal
1 t. salt
1 t. baking powder
1/2 c. Craisins

Follow directions above, using white chocolate to finish.

Baked Eggs with Roasted-Vegetable Hash

This is delicious and a recipe where the whole is more than the sum of its parts. With a salad and/or bread it makes an easy dinner.
This recipe can be doubled. Serves 3-4.

5 eggs
1/2 cup milk
salt and pepper
1/2 cup shredded parmesan cheese
3 or 4 cremini mushrooms, coarsely chopped
1 large sweet potato, peeled and coarsely chopped
1 shallot, thinly sliced
1-2 Tbsps. olive oil

Preheat oven to 450 F, with racks in upper and lower thirds. Butter 1 quart baking dish.
Whisk together eggs, milk, cheese, and salt and pepper to taste. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.

Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and salt and pepper in a baking pan. Spread in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.

Serve eggs with roasted vegetables spooned on top.

Chocolate cupcakes

These are from Martha Stewart and have become my standard birthday cake or cupcake.
Makes 24
3/4 cup unsweetened cocoa powder
1 1/2 cups flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 eggs
3/4 cup warm water
3/4 cup buttermilk
3 Tbsp. oil
1 tsp. vanilla

Preheat oven to 350 F. Line muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.

Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks and let cool. Cupcakes will keep, covered, for up to 3 days. They freeze beautifully.

These are frosted with basic buttercream.