Triple strawberry shortcakes

Active: 1 hour; Total: 2 hours; Serves: 6

Flour, all-purpose	2 cups
Strawberries, freeze-dried	½ cup + ¼ cup
Sugar, granulated	¼ cup + ¼ cup +
Baking powder	1 tablespoon
Salt, kosher	½ teaspoon
Butter, unsalted, cold, cut into small pieces	6 tablespoons
Cream, heavy	¾ cup + 1 cup
Egg	1 large
Strawberries, hulled and halved or quartered	1 ¾ pounds
Lemon juice	½ lemon
Sugar, confectioners’	¼ cup
Vanilla extract	1 teaspoon

1. Line a baking sheet with parchment paper. 
2. Pulse the flour, ½-cup freeze-dried strawberries, ¼-cup granulated sugar, baking powder, and salt in a food processor until the strawberries are crushed. 
3. Add the butter, and pulse until it is pea-sized pieces. 
4. In a small bowl, whisk together ¾-cup cream and an egg. 
5. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse into the dough comes together. 
6. Transfer to a medium bowl, and kneed three or four times. 
7. Scoop six balls of the dough (about ½ cup each) onto the baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. 
8. Refrigerate until firm, about 30 minutes. 
9. Preheat the oven to 400°F. 
10. Lightly brush each ball of dough with cream, and sprinkle with granulated sugar. 
11. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. 
12. Let cool 10 minutes on the baking sheet, then transfer the shortcakes to a rack to cool completely. 
13. Meanwhile, puree 2-cups strawberries in a blender until smooth (you should have about 1 cup puree). 
14. Toss the remaining 4-cups strawberries with ½-cup strawberry sauce, ¼-cup granulated sugar, and lemon juice; cover and refrigerate until ready to use. 
15. Crush or finely chop ¼-cup freeze-dried strawberries until powdery; transfer to a large bowl and add 1-cup cream and ¼-cup confectioners’ sugar. 
16. Beat with a mixer on medium-high speed until stiff peaks form. 
17. Add the vanilla, and beat until combined. 
18. Gently fold in the remaining ½-cup strawberry sauce; refrigerate until ready to use. 
19. Split each shortcake and fill with the strawberry mixture and strawberry whipped cream. 

Recipe from Food Network Magazine.

Lemon pistachio cake with mascarpone frosting

Active: 20 minutes; Total: 1 hour; Serves: 8

Pistachios, roasted, shelled	¾ cup
Lemon zest	2 lemons
Flour, cake	1 ½ cups
Baking powder	1 teaspoon
Baking soda	¼ teaspoon
Sour cream	¼ cup
Vanilla extract	1 teaspoon
Milk, whole	1/3 cup
Butter, unsalted, softened	½ cup
Sugar	1 cup
Salt, kosher	¾ teaspoon
Eggs	3 large
Frosting
Mascarpone, softened	¾ cup
Sugar, powdered	¾ cup
Cream, heavy	1 tablespoon
Lemon zest	1 teaspoon
Lemon juice	1 teaspoon
Salt, kosher	1/8 teaspoon

1. Preheat your oven to 350°F. 
2. Line the bottom of a buttered 8x8 baking dish with parchment paper, then butter the paper. 
3. Place the pistachios and zest into a food processor bowl; pulse until finely ground (but not buttered). 
4. Transfer the mixture to a large mixing bowl, and add the flour, baking powder, and baking soda; set aside. 
5. Whisk together the sour cream, vanilla, and milk in a small bowl; set aside. 
6. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt, about 3 minutes. 
7. Add the eggs, one at a time, until fully incorporated. 
8. With the mixer on low, alternate adding the dry ingredients (in three additions) and the wet ingredients (in two additions), starting and ending with the dry. 
9. Pour the batter into the prepared pan; smooth the top. 
10. Bake for 35 to 45 minutes, or until a toothpick inserted in the middle comes out clean. 
11. Cool 10 minutes. 
12. Carefully remove the cake from the pan, peel off and discard the paper, then invert onto a wire rack to cool completely. 
13. Combine all the frosting ingredients in a medium bowl. 
14. Mix until just smooth, being careful not to overman. 
15. Frost the cake, then sprinkle on extra crushed pistachios. 

Recipe from the Costco Connection magazine.

Belgian waffles

Active: 15 minutes; Total: 30 minutes; Serves: 4

Flour, all-purpose	2 ¼ cups
Baking powder	1 tablespoon
Sugar, granulated	3 tablespoons
Salt	½ teaspoon
Cinnamon	1 teaspoon
Eggs, separated	2 large
Oil, vegetable	½ cup
Milk, whole	2 cups
Vanilla extract	1 teaspoon

1. Preheat your waffle iron (425°F bottom & 450°F top on my panini press), spray with cooking spray; set aside. 
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. 
3. In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form; set aside. 
4. In another medium bowl, mix together the egg yolks, oil, milk, and vanilla. 
5. Add the egg yolk mixture to the dry ingredients and mix well. 
6. Fold in the egg whites; lumps are okay so don’t over do it. 
7. Pour the batter onto your hot waffle iron, and cook according to the manufacturer’s directions, about 4 minutes. 
8. Serve immediately with butter, syrup, powdered sugar, berries, or eat all the crispy bits and skip the rest. 

Recipe adapted from The Salty Marshmallow.

Corn dog muffins

Active: 45 minutes; Servings: 24 mini muffins

Sour cream, full fat	2 tablespoons
Olive oil	2 tablespoons
Canna-infused coconut oil	1 tablespoon + 2 teaspoons (22 grams)
Egg	1 large
Sugar, granulated	¼ cup (50 grams)
Corn, cream-style sweet	½ cup (128 grams)
Cornmeal, fine	½ cup (75 grams)
Flour, white rice	¼ cup (35 grams)
Baking powder	1 teaspoon
Salt, kosher	½ teaspoon + ¾ teaspoon +
Hot dogs, cooked, each cut into 8 pieces	3 dogs
Cream cheese, room temperature	4 ounces (115 grams)
Butter, unsalted, room temperature	4 ounces (115 grams)
Honey	1 tablespoon
Mustard, whole-grain Dijon	2 tablespoons
Pepper, freshly ground	½ teaspoon +
Parsley leaves, fresh	Garnish
Salt, Maldon sea	Garnish

1. Preheat your oven to 325°F. 
2. Coat a mini muffin pan with nonstick baking spray; set aside. 
3. In a medium bowl, whisk together the sour cream, olive oil, and canna-infused oil; whisk until well combined and emulsified. 
4. Add the egg and sugar, and whisk again until well combined. 
5. Add the creamed corn, and mix until just combined. 
6. In a small bowl, whisk the cornmeal, flour, baking powder, and ½-teaspoon salt. 
7. Add the flour mixture to the corn mixture, and whisk until just combined. 
8. Equally distribute the batter among the 24 cups of the prepared mini muffin pan, filling each about two-thirds full (about 1 heaping tablespoon or 18 grams). For the most accurate dosage, weigh the total amount of batter and divide by 24 to determine the target weight per serving. 
9. Press one hot dog slice into each cup, submerging it until the top hits the surface of the batter. 
10. Bake 20 to 25 minutes until golden brown (like a corn dog), or until a toothpick inserted in the muffin comes out clean. 
11. Remove the pan from the oven, and cool for 5 minutes. 
12. Invert the pan over a wire cooling rack to remove the muffins; use a butter knife to help pop them out if necessary. 
13. Let the muffins cool completely. 
14. In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and a handheld mixer, combine the cream cheese, butter, and honey. 
15. Beat for 1 to 2 minutes on medium speed until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice. 
16. Add the mustard, ¾-teaspoon salt, and ½-teaspoon pepper. 
17. Continue to beat on medium speed until well combined. 
18. Dollop about 1-teaspoon honey mustard butter onto each corn dog muffin. 
19. Finish with a touch of flaky sea salt, freshly ground pepper, and a garnish of parsley. 
20. Transfer any remaining honey mustard butter to an airtight container, and refrigerate for up to 3 days. 

Recipe from Edibles.

Fried mushrooms

Mushrooms, trimmed, cleaned	10 ounces
Flour	1 cup
Cornstarch	½ cup
Baking powder	¾ teaspoon
Salt	¼ teaspoon
Beer, tasty IPA or other favorite	1 cup
Breadcrumbs, Panko if you can find it	2 cups

1. In a medium bowl, combine the flour, cornstarch, baking powder, and salt; stir in the beer to make a batter. 
2. Using a toothpick, dip each mushroom into the batter, letting the excess drip off, then roll in Panko. 
3. Deep fry in oil until golden brown, and drain on paper towels. 
4. Serve with marinara sauce or favorite dressing.

Individual peach upside-down cakes

Butter, unsalted	2 tablespoons + 1 tablespoon
Sugar, light brown	¼ cup
Peaches	2 medium
Flour, all-purpose	2 ½ ounces
Baking powder	1 teaspoon
Baking soda	1/8 teaspoon
Salt, kosher	1/8 teaspoon
Sugar, granulated	1/3 cup
Buttermilk, room temperature	½ cup
Vanilla extract	½ teaspoon
Cream, whipped

1. Preheat the oven to 350°F; ensure a rack is set in the middle. 
2. Divide 2-tablespoons butter among four 6-ounce ramekins. 
3. Melt 1-tablespoon butter; set aside. 
4. Evenly divide the brown sugar among the ramekins, sprinkling it into the bottoms of the dishes. 
5. Halve the peaches, remove the pits, and cut each half into seven to eight slices. 
6. Arrange the peaches on top of the sugar, evenly diving them among the dishes; set aside. 
7. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. 
8. In a separate bowl, whisk together the sugar, buttermilk, vanilla, and melted butter. 
9. Add the wet mixture to the dry mixture; stir until just combined. 
10. Pour the batter over the peaches, dividing the mixture evenly among the dishes; bake for 20 to 25 minutes. 
11. Remove from the oven, and cool on a rack for 5 minutes. 
12. Run a knife around the edges of each dish, and invert it onto a plate. 
13. Serve immediately with whipped cream. 

Recipe mildly adapted from Good Eats 2: The Middle Years by Alton Brown.