Sour Cherry Crumb Cakes

Ingredients

  • FOR THE TOPPING
  • 2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
  • 3/4 cup all-purpose flour, plus more for dish
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • FOR THE CAKES
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup buttermilk
  • 2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.

  2. Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.

  3. Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.

  4. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

            Makes 16 squares

Buttermilk Rhubarb Bread from Molly Wade

Description

This bread is amazing! It’s a melt-in-your-mouth, can’t-keep-your-fingers-out-of-it kind of recipe!

Ingredients

  • FOR THE BREAD:
  • ¾ cups Brown Sugar, Packed
  • ⅓ cups Vegetable Oil
  • ½ cups Buttermilk
  • 1  Egg
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Cinnamon
  • 1 teaspoon Vanilla
  • 1-½ cup Flour
  • 1 cup Rhubarb
  • ½ cups White Chocolate/vanilla Chips
  • FOR THE TOPPING:
  • 2 Tablespoons Sugar
  • 1 teaspoon Butter
  • ¼ teaspoons Cinnamon

Preparation

1. Mix all the bread ingredients together.

2. Generously grease a bread pan. Pour batter into the pan.

3. In a small bowl, combine the topping ingredients. Sprinkle over the batter.

4. Bake at 325ºF for 55-65 minutes or until it tests done.

5. Allow to cool before tipping out of the pan. If you don’t, be warned: it will come out in pieces.

Sauted Swiss Chard and Parmesan Cheese

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste

PREP
15 mins
COOK
10 mins
READY IN
25 mins Directions
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.