Alice Medrich's Chocolate Chip Cookies

These are classic chocolate chip cookies with crisp edges, chewy centers, and lots of chocolate. They are best baked as specified on an ungreased cookie sheet rather than on parchment or a synthetic baking sheet.

EQUIPMENT

• 2 cookie sheets, ungreased

INGREDIENTS

• 4-1/2 cups all-purpose flour
• 2 teaspoon baking soda
• 4 cubes unsalted butter, melted
• 1-1/2 cups granulated sugar
• 1-1/2 cups (packed) brown sugar, lump free
• 2 teaspoon salt
• 4 large eggs
• 2 teaspoon vanilla extract
• 4 cups chocolate chips

PREPARATION

1. Combine the flour and baking soda in a bowl and mix together thoroughly with a whisk or a fork. Set aside.
2. Melt butter and stir in the granulated sugar, brown sugar, and salt.
3. Mix in the egg and vanilla.
4. Stir in the flour mixture just until all of the dry ingredients are moistened. Let the mixture cool. 5. Stir in the chocolate chunks.
6. Cover and refrigerate for at least 2 hours, preferably overnight.
7. Preheat the oven to 375 F. Position the racks in the upper and lower thirds of the oven. Remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough and place them 3 inches apart on the cookie sheet.
8. Bake for about 9 to 11 minutes, or until the cookies are golden brown at the edges and no longer look wet on top. Rotate baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.
9. Remove from the oven and let cookies firm up on the pan for 1 to 2 minutes. Use a metal pancake turner to transfer them to rack to cool completely before storing or stacking. May be stored in a tightly sealed container for several days.

Makes about 10 dozen cookies

Yeasted Whole-Wheat Waffles

Fourteen 7-inch round or eight 9-inch square waffles. These waffles are quite rich so buttering them before eating is not compulsory.

3-1/2 cups milk, warm
4 cubes of butter, melted
4 cups of whole-wheat flour
2 Tablespoons granulated sugar
2 teaspoons table salt
1 Tablespoon instant yeast
4 large eggs
2 teaspoons vanilla extract

1. Combine flour, sugar, salt, and yeast in bowl.

2. Gradually add warm milk and butter mixture to the flour and whisk until batter is smooth.

3. Add eggs and vanilla and mix until incorporated.

4. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.

5. Heat waffle iron and when ready, remove waffle batter from fridge (batter will be foamy and doubled in size.

6. Whisk batter to recombine (batter will deflate). Use about 1/2 a cup of batter for 7-inch round iron and about 1 cup for 9-inch square iron to bake waffles.

7. If not serving immediately, place waffles on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes.

Adapted from Cook’s Illustrated Magazine, March 1, 2004.

Buttermilk Milkshake

Serves 4

Originally from John Lewis, made famous at the Yountville Diner. Sadly, served no more as The Diner closed a few years ago. The buttermilk makes the shake taste like cheese cake!

4 cups premium vanilla ice cream

2 cups buttermilk

2 teaspoons vanilla extract

Whipped cream for garnish, optional

In a blender combine the ice cream, buttermilk and vanilla extract.

Lemon Buttermilk Milkshake: Use 2 cups of vanilla ice cream, and 2 cups of lemon sorbet.

All-American Ground Turkey Tacos

Serves 4-6

Takes 30 minutes (if that)

3 Tablespoons peanut or olive oil

2 large onions, finely chopped

2 teaspoons minced garlic

2 1/2 pounds of ground turkey

1 can corn

3 - 6 Tablespoons Tomato Salsa or Salsa Verde

2/3 cup dry white wine

3/4 teaspoon salt

12 flour tortillas, warmed or crisped just before serving

Toppings

1 cups chopped tomatoes

2 cups shredded lettuce

2 cups shredded cheese

2 cups sour cream

1. Heat the oil in a large frying pan set over medium-high heat. Add the onions and garlic and stir until the onions are wilted, about 5 minutes. Add the turkey and cook, stirring occasionally to break up any chunks, until browned thoroughly, about 10 minutes. Add the corn, salsa, the wine, and salt. Cook until most of the liquid has been absorbed, 10 - 15 minutes.

2. To assemble, spread about 1/3 cup of the turkey filling in the middle of a tortilla. Top with some of the remaining salsa, chopped tomatoes, shredded lettuce, cheese and sour cream. Fold and serve.

From The Well Fed Tortilla by Victoria Wise and Susanna Hoffman

Whole Wheat Bread

Makes three 2-1/2 lb loaves

3-3/4 cups filtered water, hot
1/4 cup of orange juice concentrate

10 - 13 cups fresh whole wheat flour (mill 6 cups of grain)
Step A Portion - 10 cups
Step B Portion - 3 cups

1 cup honey
1 cup melted butter

1/4 cup gluten
1/4 cup SAF instant yeast
2 Tablespoons dough enhancer
1/2 teaspoon powdered vitamin C

2 Tablespoons salt

1. With dough hook in a Bosch bowl, pour in hot water, honey, melted butter and orange juice.

2. Add the "Step A" quantity of of flour and jog the switch to "Pulse" a few times until semi mixed.

3. Add gluten, vitamin C, dough enhancer, and yeast then mix on Speed 2 until blended.

4. Add the "Step B" quantity of flour and add salt on top. Resume mixing on Speed 2.

5. Keep adding flour, in 1/4 cup increments until the sides of the bowl come clean. The final amount of flour required depends on the humidity of the air and the protein content of the wheat. After bowl sides come clean, knead on Speed 2 until gluten is developed...generally 4-7 minutes.

6. Finished dough will have a soft sheen. If over-kneaded, it will become stringy and bread texture won't be uniform.

7. Let rise 1 hour then divide into three equal pieces weighing between 2 1/4 - 2 1/2 lbs each. Shape into loaves and put in bread pans which have been sprayed with non-stick spray. Let loaves rise until at least 1 inch over top of the pan...about 30 minutes.

8. Bake at 325 degrees for 35-40 minutes, until internal temperature is about 205 degrees.

9. Cool on wire racks.

Homemade Buttermilk

Makes 1 quart

4 cups milk of your choice

1 cup buttermilk

1. Combine milk and buttermilk in sterile jar or container. Let stand at room temperature for 9-14 hours. The buttermilk will clabber (thicken and sour).

2. Stir and refrigerate until ready to use.

3. Reserve 1 cup of the buttermilk to use as starter for the next batch.

Homemade Yogurt

You can control how sour your yogurt gets which eliminates the need to sweeten it for the children.

Makes 1 quart

1 quart whole milk

1/4 cup yogurt containing live culture, I use Dannon plain yogurt

1/4 cup non-instant nonfat powdered milk

1. Pout hot water into clean jar or jars and let stand to warm while making yogurt.

2. Heat milk to almost boiling, about 180 degrees F, for 1 minute.

3. Cool to 115 degrees F (takes 45 minutes)

4. Pour half the milk, and the yogurt and powdered milk into a blender and mix.

5. Pour remaining milk and yogurt mixture into glass jar and cover with cap or plastic wrap tightly.

6. Put in warm place and allow to incubate for 3-8 hours...until firm. Check every half hour after 3 1/2 hours to see if yogurt has set up. This takes longer when using commercially made yogurt but will take much less time when you use your own yogurt as the starter. Yogurt is set when it resists a light touch of the finger, even slightly. Or you can tilt the jar to see if the yogurt holds together.

7. After yogurt is set up, refrigerate for 3 hours. Will keep about a week.

8. Save 1/4 cup of yogurt to make the next batch. Try to use this started within 5 days.

Alice Medrich's Peanut Butter Cookies

Chilling the dough improves the flavor, but if you must mix and bake the cookies, immediately, use melted instead of softened butter to boost the flavor, and expect a slightly chewier cookie.

Make about 6 dozen 2 1/4-inch cookies

Ingredients:

2 2/3 cups all-purpose flour

1 teaspoon baking soda

1 cup (16 Tablespoons or 2 cubes) unsalted butter, softened

1/2 cup (packed) dark brown sugar, lump free

1 1/2 cups granulated sugar

1 teaspoon salt

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups natural chunky peanut butter

Equipment:

2 cookie sheets, lined with parchment paper

1. Mix the flour and baking soda together thoroughly with a whisk or fork. Set aside.

2. Using the back of a large spoon in a large bowl or with an electric mixer, mix the butter, the brown and granulated sugars, and salt until smooth and creamy, not fluffy. Add the eggs, vanilla, and peanut butter and mix until homogeneous. Add the flour mixture and stir just until incorporated. Wrap and refrigerate the dough for at least 2 hours, if not 12 hours.

3. Preheat the oven to 325 degrees F. Position racks in the upper and lower thirds of the oven.

4. Scoop (slightly more than 1 level Tablespoon) and form dough into 1 1/4-inch balls. Place the balls 2 inches apart on cookie sheets. Flatten each ball to a thickness of 3/8 inch with a fork, pressing the back of the tines into the dough in two directions. Or, partially flatten the balls with the bottom of a glass and then press each cookie with a cookie stamp or other textured object.

5. Bake for 14-16 minutes, or until colored on top and golden brown underneath. Rotate the sheets from front to back and top to bottom about halfway through the baking time to ensure even baking. Cool cookies completely before stacking or storing. May be stored, airtight, for at least 2 weeks.

From Alice Medrich's Cookies and Brownies

Chicken Bouillon Cubes

4 pounds chicken wings and backs

2 carrots, peeled and cut into 2-inch pieces

2 ribs celery, cut into 2-inch pieces

1 leek (white part and 3 inches green), well rinsed and cut into 1-inch pieces

1 onion, halved

2 bay leaves

2 large sprigs parsley

1 teaspoon very coarsely ground black pepper

4 quarts water

1. Combine all the ingredients in a large soup pot or kettle and bring to a boil. Skim the foam as it collects on the surface. Lower the heat and simmer for 2 hours.

2. Strain the stock (you should have 9 to 10 cups). Return the stock to a smaller saucepan and bring it to a boil, skimming off any fat. Lower the heat and simmer until the liquid is a deep caramel color, syrupy, and reduced to about 1 1/2 cups, 2 hours. Turn the heat very low the last 30 minutes and keep a close watch.

3. Pour the reduced stock into an 8-inch square cake pan and cool to room temperature. Refrigerate, covered, until very firm, 8 hours or overnight.

4. Cut the stock into sixteen squares, and put into small snack size baggies. Freeze for future use.

Note: For a quick stock, dissolve 1 cube in 1 cup of water. Season with 1/8 teaspoon salt and pepper to taste.

From The New Basics Cookbook by Rosso & Lukins

Mango Chutney in the Microwave

1 cup

1 mango (10-12 ounces)

1/2 cup sugar

1/4 cup finely chopped red onion

2 Tablespoons white vinegar

2 Tablespoons finely chopped green bell pepper

1 Tablespoon grated fresh ginger

1/2 teaspoon ground ginger

1/8 teaspoon ground turmeric

1/8 teaspoon ground cloves

Freshly ground black pepper, to taste

1. Peel, halve, and seed the mango, and cut it into 1/2-inch cubes.

2. Combine the mango with all the other ingredients in a deep 1 1/2 quart microwave-safe casserole.

3. Cook, uncovered for 7 minutes.

4. Allow the chutney to cool slightly; then cover tightly and refrigerate. It will keep for 1 week in the refrigerator.

From The New Basics Cookbook by Rosso & Lukins

Cozy Turkey Hash

2 cups cubed cooked turkey
2 cups cubed cooked potato
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped mushrooms
3 Tablespoons chopped fresh parsley
6 Tablespoons heavy cream
1 egg, lightly beaten
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon good curry powder
½ teaspoon paprika
½ teaspoon salt
pepper
1 Tablespoon vegetable oil

1. Preheat broiler
2. Combine first 6 ingredients.
3. In a separate bowl combine the next 8 ingredients. Add to the turkey mixture and let stand for 30 minutes stirring occasionally.
4. Heat oil in a 10 inch, oven-proof nonstick skillet over medium heat. Add the turkey mixture, cover and cook unti lthe bottom is set, 5 minutes.
5. Transfer to broiler and broil until the top is set and golden, 5 minutes. Serve immediately.

Adapted from The New Basics Cookbook by Rosso & Lukins

Upper Crust Potatoes

8 portions

3 pounds Idaho potatoes (about 6)

1 1/2 cups heavy whipping cream

2 Tablespoons butter

1/4 cup finely chopped shallots

2 teaspoons minced garlic

2 bay leaves

1 1/2 teaspoons finely chopped rosemary leaves

3/4 cup cream cheese, at room temperature

1/2 cup milk

1/2 paprika

salt and freshly ground black pepper, to taste

3/4 cup freshly grated Parmesan cheese

1/4 cup dried bread crumbs

2 Tablespoons chopped fresh Italian (flat-leaf) parsley

1. Preheat the oven to 375 F. Oil the bottom of a shallow 2 quart baking dish.

2. Peel and very thinly slice the potatoes. Place them in a mixing bowl and add 3/4 cup of the cream. Toss to mix. Set aside.

3. Melt the butter in a skillet, and add the shallots and garlic. Saute over low heat for 3 to 4 minutes; do not brown.

4. Add the bay leaves and rosemary to the skillet. Whisk in the cream cheese, milk, and remaining 3/4 cup cream. Simmer, whisking constantly, until smooth, 2 to 3 minutes. Then add paprika, salt, and pepper. Discard the bay leaves and pour the mixture of the potatoes; toss gently.

5. Arrange potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with the bread crumbs.

6. Bake until the potatoes are tender and the top is golden brown and bubbly, 1 to 1 1/2 hours. Sprinkle with the parsley and serve immediately.

From The New Basics Cookbook by Rosso & Lukins.

Chunky Applesauce in the Microwave

4 portions

2 McIntosh apples

2 Granny Smith or other tart apples

1 cup water

Juice of 1/2 lemon

1/2 cup sugar

1/2 teaspoon ground cinnamon

1. Halve and core the apples: peel them if you like. Cut each one into 6 wedges or 1-inch chunks.

2. Combine the apples, water, and lemon juice in a deep microwave safe 2 1/2-quart casserole.

3. Toss the sugar and cinnamon together in a small bowl and add to apple mixture.

4. Cook, uncovered for 5 minutes. Stir, pressing apples into liquid and return to microwave. Cook for another 5 minutes. Using a hand blender, mix apples into applesauce.

From The New Basics Cookbook by Rosso & Lukins.

Cream Cheese - Chocolate Chip Cupcakes

The cheesecake like topping bakes right into the cupcake so you can decide whether or not frosting is required!

Makes about 18 cupcakes

FOR THE CHOCOLATE BATTER:

1 1/2 cups unsifted all-purpose flour

1 cup plus 2 Tablespoons granulated sugar

1/4 cup unsifted unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon baking soda

1 cup water, at room temperature

1/3 cup vegetable oil

2 teaspoons pure vanilla extract

2 1/4 teaspoons distilled white vinegar

FOR THE CREAM CHEESE - CHOCOLATE CHIP TOPPING

1 package (8 ounces) cream cheese, softened at room temperature

1 extra-large egg, at room temperature

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 cup miniature semisweet chocolate chips

1. Lightly butter and flour eighteen muffin cups or line them with paper liners; set aside. Preheat the oven to 350 degrees F.

2. Sift together the flour, sugar, cocoa, salt and baking soda into a large mixing bowl. Whisk together the water, oil, vanilla and vinegar in a small bowl. Make a large well in the sencer of the dry ingredients, pour in the liquid ingredients and stir both together with a whisk until a batter if formed. Fill each muffin cup a little more than half full with batter.

3. For the topping, beat the softened cream cheese with egg, sugar and vanilla in a small bowl, using a hand-held beater. Blend well for 2 minutes, then stir in the chocolate chips. Spoon a heaping Tablespoon of topping on top of each cup of chocolate batter.

4. Bake the cupcakes on the lower-third-level rack of the preheated oven for 25 minutes, or until nicely risen; a wooden pick inserted into the center of a cake should come out clean and dry.

5. Let the cakes stand in the tins on the wire rack for 1 minute and then remove them to a second cooling rack.

6. Serve the cupcakes at room temperature.

From Country Cakes by Lisa Yockelson

Eggplant Supper Soup

A vegetable beef soup that is intensified by the distinct flavor of eggplant.

Makes about 4 quarts

2 Tablespoons vegetable oil

2 Tablespoons butter

1 onion, chopped

1 pound lean ground beef

1 medium eggplant, cubed

3 cloves garlic, minced

1/2 cup carrots, chopped

1/2 cup celery, chopped

2 (14 1/2 oz) cans stewed tomatoes

2 cups beef stock or water plus 3 beef bouillon cubes

1 teaspoon salt

2 teaspoons sugar

1/2 teaspoon nutmeg

1 cup small elbow macaroni or other pasta

2 Tablespoons minced parsley

Brick of Parmesan cheese

Heat oil and butter in large saucepan, add onion and saute until limp, about 3 minutes. Add ground beef and cook until it loses its pinkness. Add the eggplant, garlic, carrots, celery, stewed tomatoes (breaking them up with fingers), beef broth, salt, sugar, pepper and nutmeg. Cover and simmer for about 30 minutes more or until macaroni is tender. Serve with a brick of Parmesan and a grater.

From Rosine's Cuisine by Renee M Davi.

Pineapple Upside Down Cake

The juice from the pineapple can be used in the cake batter in place of all or part of the water.

Serves 12

1/4 cup butter, melted

2/3 cup packed brown sugar

1 (20 oz) can pineapple rings

1 (20 oz) can crushed pineapple

1 package yellow or pineapple cake mix

3 eggs

1 cup mayonnaise

1 cup water

1. Preheat oven to 350 F. Spread the butter in teh bottom of a 9x13 pan or a 10-inch round pan. Sprinkle with the brown sugar. Place pineapple rings over the brown sugar. Sprinkle crushed pineapple crushed pineapple over pineapple rings.

2. Prepare cake batter according to directions, except use 3 eggs, 1 cup of mayonnaise for the oil and only 1 cup water. Pour batter into pan. Bake in preheated oven for 35-45 minutes or until knife inserted in center comes forth clean. Place a serving dish over pan and carefully flip pan. Tap pan a few times with a knife. Carefully life off pan.

Adapted from Rosine's Cuisine by Renee M Davi

Cider Turkey with Mushrooms

Quick and zesty. A great pick-me-up on those hurried days.

Makes 4 servings

1 pound skinless turkey, cut into 1-inch cubes

2 Tablespoons no-salt-added chicken broth

4 cups mushrooms, sliced

1/4 cup red pepper, diced

1/4 cup apple cider vinegar

1/8 cup fresh parsley, chopped for garnish

1. Cook turkey in broth in a nonstick skillet over medium-high heat until the turkey is cooked through.

2. Add mushrooms, red pepper, and vinegar, cooking until soft.

3. Remove from the skillet onto a plate.

4. Garnish with fresh parsley.

From the Fat Flush Plan by Ann Louise Gittleman

Ginger Snaps

Makes 96 2-1/2 inch cookies or 192 1-3/4 inch cookies

4 cups of all-purpose flour

4 teaspoons baking soda

4 teaspoons ground ginger

3 teaspoons ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon salt

16 Tablespoons unsalted butter (two sticks), melted

1/2 cup dark molasses

1 cup granulated sugar

1 cup (packed) light brown sugar, lump free

2 large egg

1 cup finely chopped crystallized ginger (2 2/3 ounces)

1/2 cup coarse raw sugar crystals for rolling the cookies

---2 cookie sheets lined with parchment paper

1. Preheat the oven to 350 degrees F. Position the racks in the upper and lower thirds of the oven, or in the center if you will bake only 1 sheet at a time.

2. Combine the flour, baking soda, ginger, cinnamon, allspice, and salt in a bowl and mix together thoroughly with a whisk or a fork.

3. Combine the warm (not hot) butter, molasses, granulated sugar, brown sugar and the egg in a large bowl. Mix thoroughly. Add the flour mixture and crystallized ginger, sugars, and eggs in mixer. Add the flour mixture and crystallized ginger and stir until incorporated.

4. Form the dough into 1-1/4 inch balls (slightly more than 1 level Tablespoon of dough to make cookies 2-1/2 inch cookies or use 1/2 Tablespoon of dough to make 1-3/4 inch cookies. Roll dough balls in sugar and place them 2 inches apart on the cookie sheets. Bake for 10 to 12 minutes for large cookies 8 to 10 minutes for small cookies or until they puff up, crack on the surface, and then deflate in the oven. For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer. Rotate the sheets from back to front and top to bottom about halfway through the baking time to ensure even baking.

5. Slide the parchment liners onto racks or use a metal pancake turner to transfer the cookies from the pan. Cool completely before stacking or storing. Cookies served on the day they are baked will be chewy with crunchy edges. Ginger Snaps will become completely chewy stored in an airtight container. They are best eaten within 3 days.

From Alice Medrich's Cookies and Brownies

Chocolate Pan Cake with Chocolate Fudge Frosting

One 9 x 13-inch cake

Serve big squares of this cake with a glass of cold milk.

FOR THE CAKE

1 cup (2 sticks) unsalted butter, cut in rough chunks

4 tablespoons unsifted unsweetened cocoa powder

1 cup water

2 cups granulated sugar

2 cups unsifted cake flour

1 teaspoon salt

1/4 teaspoon powdered Vitamin C

2 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

FOR THE CHOCOLATE FUDGE FROSTING

1/2 cup (1 stick) unsalted butter, cut in chunks

4 oz unsweetened chocolate, chopped

1/3 cup light cream, at room temperature

1 box (1-pound) (3 1/4 cups) confectioners sugar, sifted

1 teaspoon pure vanilla extract

Pinch of salt

1. Lightly butter and flour a 9 x 13 x 2-inch cake pan; set aside. Preheat oven to 400 degrees F.

2. For the cake, place the butter, cocoa and water in a large saucepan, set over moderately high heat and bring to a boil. Remove from the heat. Sift together the sugar, flour and salt into the large bowl of an electric mixer. Whisk together the buttermilk, eggs and vanilla in a mixing bowl. Pour the hot butter-cocoa-water mixture over the sifted dry mixture and beat on moderate speed until thoroughly blended. Add the whisked egg mixture and continue beating on a low speed until the batter is a uniform color, about 1 1/2 minutes. Pour and scrape the batter into the prepared pan.

3. Bake the cake on the lower-third-level rack of the preheated oven for 20 to 22 minutes, or until a wooden pick inserted into the center of the cake comes out clean and dry and the cake shrinks away slightly from the edges of the pan.

4. About 10 minutes before the cake is done, make the fudge frosting. Place the butter, chocolate, cream in a large saucepan, set over low heat and cook, stirring occasionally, until the chocolate has melted down completely. Remove from the heat and beat in the sugar by cupfuls with the vanilla and salt.

5. As soon as the cake is done, remove it from the oven to a wire cooling rack. Immediately spread the frosting evenly over the top with a flexible palette knife. Let the cake cool in the pan.

6. For serving, cut the cake in squares directly from the cake pan.

Cocoa Swirl Coffee Cake

One 9-inch Bundt Cake

Serve thick slices in the morning bread basket, offer thin slices with hot tea, or use slightly stale slices in French Toast.

2 1/2 cups unsifted all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter, softened at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup sour cream

Confectioners sugar for dusting

COCOA SWIRL MIXTURE

1/4 cup granulated sugar

3 Tablespoons unsifted unsweetened cocoa powder

1 teaspoon ground cinnamon

1. Lightly butter and flour a plain 9-inch bundt pan. Do not use sprays as the crust will taste better with the butter/flour mixture. Preheat oven to 325 degrees F.

2. Sift together the flour, baking powder, baking soda, salt and cinnamon onto a large sheet of waxed paper; set aside.

3. Cream the butter in the large bowl of and electric mixer on moderately high speed for 2 minutes. Add the sugar in 2 addictions, beating thoroughly after each portion is added. Beat for 1 minute on high speed, blend in the eggs, one at a time. Beat in the vanilla. Scrape down the sides of the mixing bowl and beat the mixture for about 30 seconds longer. With the mixer on low speed, alternately add the sifted dry ingredients in 3 additions and the sour cream in 2 additions, beginning and ending with the dry mixture. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even-textured.

4. For the cocoa swirl, combine the sugar, cocoa and cinnamon in a small bowl.

5. Pour and scrape half the batter into the prepared baking pan. Sprinkle the cocoa swirl mixture evenly over the batter. Pour the rest of the batter on top.

6. Bake the cake on the lower-third-level rack of the preheated over for about 50 minutes to 1 hour, or until a wooden pick inserted in the center of the cake comes out clean and dry and the cake pulls away slightly from the edges of the pan.

7. Let cool in the pan on a wire rack for 4-5 minutes. Invert onto a second cooling rack, then invert again to cool right side up. Dust the top of the cake with a little sifted confectioners sugar, if you like.

8. Serve the cake cut in medium thick slices.

From Country Cakes: A Home-style Treasury by Lisa Yockelson