In this section of my site I will be posting recipes that I find appealing. These will range from tea beverages and sweets to dishes prepared with New Jersey produce.

Happy cooking! Judith

Lemon-Orange Sponge Cake

4 Eggs
3/4 cup Sugar
8 T Unsalted butter, melted
1 Grated rind of one lemon
2 tsp. Grated orange rind
1 ½ cups Unbleached flour
2 tsp. Baking powder

Preheat oven to 350ºF. Whisk eggs until frothy, then slowly add sugar, butter and lemon and orange rinds, beating thoroughly after each addition. Fold in flour and baking powder. Grease an 8-inch cake pan, pour in the mixture. Bake for one hour or until the cake is golden brown and well risen; a toothpick inserted into the center should come out clean. When cool, dust with powered sugar.

Blueberry Fritters

1 cup of unbleached flour
1 t. of baking powder
2 T. of sugar
1/4 t. of salt
½ cup of milk
2 eggs
3/4 cup of New Jersey blueberries
powdered sugar

Sift together the dry ingredients; add milk and well-beaten egg yolks and beat the batter until smooth. Fold in stiffly beaten egg whites and then fold in the blueberries. Drop by spoonfuls in hot oil (365º F.), cook until light brown; drain on paper towel. Dust with powdered sugar. Serves 4.

Fried Apples with Cheddar Cheese

1T. - olive oil
2T. - butter
4 - 5 large apples
1 - 2 T. - brown sugar
sharp cheddar cheese to taste

Peel, core and slice apples. Heat oil in a medium hot skillet and add butter. When butter melts add the apples and stir to coat. Heat thoroughly.  Dust the apples with brown sugar and stir to mix. Continue to heat until apples soften. Sprinkle with grated sharp cheddar and cover until cheese melts. Serve with slices of crusty bread.

Cranberry Upside Down Cake
Adapted from ”Cranberry Cookery Complete”
by R.  Marilyn Schmidt
Used by permission

5 ounces unsalted butter at room temperature
1 cup of light brown sugar, packed
2 ½ cups of New Jersey Cranberries rinsed and dried
1 cup of sugar
1 egg at room temperature
1 egg yolk at room temperature
½ t. vanilla
1 ½ cups of white flour
1 t/ baking powder
½ cup of milk at room temperature

Heat oven to 350°.

• With 1 T. of butter grease the bottom of a 9” round cake pan. Spread brown sugar over the butter and pat down firmly. Spread cranberries over sugar and set aside.
• In a large bowl cream the butter with the remaining butter. Add egg, egg yolk, and vanilla; beat until smooth.
• In another bowl, sift flour with baking powder and add half of it to the egg/butter batter. Add milk and remaining flour alternately.
• Pour batter over cranberries. Tap pan on work surface to settle batter.
• Bake about 50 minutes or until top is nicely browned and toothpick inserted in middle comes out clean.
• When down, immediately run a sharp knife around sides of pan. Invert cake onto a serving platter and lift off pan.  Cool.