Maple Gooey Butter Cake

For the base:

1 c. salted butter, melted, plus more for greasing pan

2-3/4 c. all-purpose flour, plus more for dusting pan

1-1/3 c. granulated sugar

2 t. baking powder

1/2 t. table salt

1/3 c. maple syrup, at room temperature

1 large egg, at room temperature

1 t. vanilla extract

For the topping:

8 oz. (1 package) cream cheese, softened

3/4 c. confectioners’ sugar, plus more for sprinkling

2 large eggs, at room temperature

1/2 c. maple syrup, at room temperature

1/4 t. maple extract (optional)

Preheat your oven to 325 degrees and set a rack to the middle position. Grease a 9x13-inch baking dish with a thin layer of butter, then sprinkle with some flour, tilting the dish to coat evenly. Discard excess.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together the melted butter, maple syrup, egg, and vanilla. Add butter mixture to dry ingredients and stir with a spatula until evenly combined. Use your hands to press this mixture into an even layer in the bottom of the prepared pan. 

Using a stand or handheld mixture, beat the cream cheese with the confectioners’ sugar and eggs in a large bowl until smooth. Add maple syrup and maple extract (if using). Beat until smooth. 

Pour the topping over the cake base. Bake until the edges are golden brown and the center is puffed but still jiggles slightly when you shake it, 45-55 minutes. Cool to room temperature. Sprinkle with additional confectioners’ sugar just before serving.

Makes 12 servings.

Adapted from Yankee magazine, March/April 2020, p. 60.

Marbled Maple-Butter Cornbread

Maple-Butter Swirl

1/2 c. pure maple syrup
1/2 stick (4 T.) unsalted butter, melted
2 T. dark brown sugar
3/4 t. kosher salt
1/2 c. all-purpose flour

Cornbread

1-1/4 c. all-purpose flour
1-1/4 c. stone-ground cornmeal (not coarse)
1 T. baking powder
1 T. sugar
1 t. kosher salt
1/2 t. baking soda
3 large eggs
1-1/2 c. buttermilk
2 T. unsalted butter, melted, plus more for dish
1 T. pure maple syrup

Preheat oven to 400 degrees. Lightly coat an 8"-square baking dish with butter.

Make the swirl: Whisk syrup, butter, sugar, and salt in a medium bowl until combined. Gradually whisk in flour until incorporated.

Make the cornbread: Whisk flour, cornmeal, baking powder, sugar, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, butter, and syrup in a separatel large bowl until evenly combined. Gradually whisk wet mixture into dry mixture until evenly incorporated.

Transfer batter to prepared dish and smooth the top. Dollop swirl all over the top of the batter and with the tip of a knife (not to deepyly) swirl to create a marbled effect. Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes. Let cool for at least 10 minutes before serving.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 115.  

Maple Butter

1/2 c. butter, softened
2 T. pure maple syrup
1 T. brandy

Whip the butter, maple syrup, and brandy together. Pack into a crock, if desired, and store in the refrigerator. Serve on sweet potatoes, winter squash, or hot muffins.

Makes 5 oz.

From The Nine Seasons Cookbook, p. 40. 

Cornbread with Lemon-Thyme Butter

3 T. canola oil
1 c. stone-ground cornmeal
1 c. all-purpose flour
2 T. granulated sugar
2 T. baking powder
1 t. kosher salt
2 large eggs
1-1/4 c. whole milk
2 T. unsalted butter, melted

1 c. unsalted butter, softened
1-1/2 t. lemon zest
1 T. fresh lemon juice
1 t. fresh thyme leaves
1 t. kosher salt

Preheat oven to 425 degrees. Grease a 10" cast-iron skillet with oil. Place skillet in preheated oven until hot, about 5 minutes.

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk together eggs, milk, and melted butter in a separate bowl, then add to the cornmeal mixture, stirring just until combined. Carefully pour the batter into the hot skillet.

Bake in preheated oven until golden brown, 15-20 minutes. Cool to room temperature in skillet, about 30 minutes.

While cornbread is cooling, stir together butter, lemon zest, lemon juice, thyme, and salt. Serve with cornbread.

Serves 8.

Adapted from Southern Living magazine, Feb. 2017, p. 114.     

Butter Pecan Bread

2-1/4 c. sifted flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 c. brown sugar
1 c. chopped pecans
1 slightly beaten egg
1 c. buttermilk
2 T. melted butter
Cream cheese for serving

Grease at 9 x 5 x 3" loaf pan.

Sift together flour, baking powder, soda, salt, and spices; stir in sugar and nuts.

Combine egg, buttermilk, and melted butter. Add to flour mixture, stirring only until moistened. Bake at 350 degrees for 45 minutes or until done. Cool slightly before removing from pan.

Serve spread with cream cheese.

Adapted from The Pecan Cookbook, p. 61.

Grits & Greens with Brown Butter Hot Sauce

3-1/4 c. whole milk
1 c. uncooked stone-ground grits
2 T. salted butter, divided
2-1/2 t. salt, divided
1 lb. fresh turnip greens or other hearty winter greens
2 T. olive oil
4 cloves garlic, minced
1/4 t. crushed red pepper
4 oz. Parmigiano-Reggiano cheese, grated (about 1 c.)
1 c. vegetable stock
1 t. freshly ground black pepper

Hot Sauce:
4 T. salted butter
2 T. fresh lemon juice (about 1 lemon)
1 T. hot sauce (such as Tabasco)
1/4 t. salt

Stir together milk and grits in a double boiler. Using a small wire-mesh strainer, skim any hulls that float to the top. Cook over medium-high heat, whisking often to ensure grits don't stick to sides and bottom of pan, until the milk is completely absorbed and grits are thickened and tender, 25 to 40 minutes. Stir in 1 T. butter and 1-1/2 t. salt. Remove from heat.

Preheat oven to 400 degrees. Cut and discard tough ends from greens; slice stems and leaves into 1-1/2" pieces. Heat oil and remaining 1 T. butter in a 12" cast-iron skillet until butter melts. Add garlic and cook, stirring occasionally, just until garlic starts to sizzle. (Do not brown or burn garlic.) Add greens, red pepper, and remaining 1 t. salt. Using tongs, toss greens until they are just wilted. Add greens mixture and any accumulated liquid to grits in double boiler. Add cheese, stock, and black pepper; stir to combine.

Spoon grits mixture back into skillet (do not wipe skillet clean). Bake uncovered until set, about 30 minutes.

Meanwhile, prepare the hot sauce: Melt butter in an 8" skillet over medium until it starts to foam and turn slightly brown. Stir butter to distribute evenly on the bottom of skillet, and cook, undisturbed, until butter browns and smells nutty. Stir in lemon juice, hot sauce, and salt. Cook undisturbed until bubbly, about 15 seconds. Spoon over baked grits.

Serves 4.

Adapted from Southern Living magazine, Dec. 2016, p. 172.  

Brown-Butter Caper-Raisin Sauce

1-1/2 oz. (3 T.) unsalted butter
1-1/3 c. sherry vinegar
1 t. granulated sugar
1/2 t. kosher salt
1/3 c. golden raisins
3 T. extra-virgin olive oil
2 T. capers
1/2 c. roughly chopped fresh flat-leaf parsley
1/4 t. black pepper

Melt the butter in a small skillet over medium heat. Cook, stirring occasionally, until the foam subsides and the butter turns golden brown, about 6 minutes. Pour into a small bowl, discarding the dark brown milk solids at the bottom of the skillet. Wipe the skillet clean.

Stir together the vinegar, sugar, and salt in the skillet; cook, stirring constantly, over medium-high heat until the sugar dissolves, about 2 minutes. Pour the hot vinegar mixture over the raisins. Let stand 10 minutes. Drain, reserving 1 T. of the vinegar mixture.

Return the brown butter to the skillet; stir in the oil and the reserved vinegar mixture. Cook over medium-high heat for 30 seconds. Remove from heat and stir in the raisins, capers, parsley, and pepper. Serve immediately or at room temperature.

Serve over cauliflower, flaky white fish, chicken, or plain couscous.

Makes 1/2 c.

From Real Simple magazine, Apr. 2016, p. 182.

Farmer's Market Spread

1 stick butter
1/2 c. seeded, shredded, unpeeled cucumber or zucchini, squeezed dry
1/2 c. shredded red radishes, squeezed dry
2 T. finely chopped flat leaf parsley
2 T. finely chopped fresh chives
1/4 t. coarse sea salt
1/4 t. freshly ground black pepper
Crusty bread or crackers

Combine all ingredients in large bowl. Spoon into butter crock or small serving bowl. Garnish, if desired, with additional chives and radishes. Serve on bread or crackers.

From Common Ground Farm cooking class, 1/23/16.

Cilantro-Lime Butter

1 lb. salted butter, softened
1/2 c. finely snipped fresh cilantro
2 T. finely chopped fresh jalapeno peppers
1 T. finely shredded lime peel

In a large mixing bowl, beat butter with an electric mixer on medium speed until light and fluffy, scraping sides of bowl occasionally. Add the cilantro, jalapeno peppers, and lime peel. Beat on low speed until combined.

Divide flavored butter among four pieces of plastic wrap. Shape each portion into a 4" log. Wrap each log in plastic wrap, then in foil. Chill for up to 2 weeks or freeze for up to 3 months.

To serve, let chilled butter stand at room temperature for 30 to 60 minutes (1-1/2 to 1 hours if frozen) or until softened. Cut into slices.

Makes 32 tablespoons.

Canning 2012, p. 61. 

Gremolata Butter

1 lb. salted butter, softened
1/2 c. finely snipped fresh Italian (flat-leaf) parsley
2 t. finely shredded lemon peel
2 cloves minced garlic

In a large mixing bowl, beat butter with an electric mixer on medium speed until light and fluffy, scraping sides of bowl occasionally. Add the parsley, lemon peel, and garlic. Beat on low speed until combined.

Divide flavored butter among four pieces of plastic wrap. Shape each portion into a 4" log. Wrap each log in plastic wrap, then in foil. Chill for up to 2 weeks or freeze for up to 3 months.

To serve, let chilled butter stand at room temperature for 30 to 60 minutes (1-1/2 to 1 hours if frozen) or until softened. Cut into slices.

Makes 32 tablespoons.

Canning 2012, p. 61. 

Blackberry-Honey Butter

1 c. fresh blackberries, divided
1/2 c. honey
1 lb. salted butter, softened

In a food processor, combine 1/2 c. blackberries and honey; cover and process until smooth. Strain through a fine-mesh sieve, discarding seeds.

In a large mixing bowl, beat butter with an electric mixer on medium speed until light and fluffy, scraping sides of bowl occasionally. Add the blackberry mixture. Beat on low speed until combined. Gently fold in remaining 1/2 c. blackberries, coarsely chopped.

Divide flavored butter among four pieces of plastic wrap. Shape each portion into a 4" log. Wrap each log in plastic wrap, then in foil. Chill for up to 2 weeks or freeze for up to 3 months.

To serve, let chilled butter stand at room temperature for 30 to 60 minutes (1-1/2 to 1 hours if frozen) or until softened. Cut into slices.

Makes 32 tablespoons.

Canning 2012, p. 61. 

Tarragon-Shallot Butter

1 lb. salted butter, softened
1/4 c. finely snipped fresh tarragon
2 T. finely chopped shallot (1 medium)

In a large mixing bowl, beat butter with an electric mixer on medium speed until light and fluffy, scraping sides of bowl occasionally. Add tarragon and shallot. Beat on low speed until combined.

Divide flavored butter among four pieces of plastic wrap. Shape each portion into a 4" log. Wrap each log in plastic wrap, then in foil. Chill for up to 2 weeks or freeze for up to 3 months.

To serve, let chilled butter stand at room temperature for 30 to 60 minutes (1-1/2 to 1 hours if frozen) or until softened. Cut into slices.

Makes 32 tablespoons.

Canning 2012, p. 61. 

Raspberry Butter

1 lb. salted butter, softened
2 T. powdered sugar
1 c. fresh raspberries

In a large mixing bowl, beat butter and powdered sugar with an electric mixer on medium speed until light and fluffy, scraping sides of bowl occasionally. Add raspberries and beat on low speed until combined, scraping sides of bowl once.

Divide flavored butter among four pieces of plastic wrap. Shape each portion into a 4" log. Wrap each log in plastic wrap, then in foil. Chill for up to 2 weeks or freeze for up to 3 months.

To serve, let chilled butter stand at room temperature for 30 to 60 minutes (1-1/2 to 1 hours if frozen) or until softened. Cut into slices.

Makes 32 tablespoons.

Canning 2012, p. 61. 

Dill-Chive Butter

1 lb. salted butter, softened
2 T. finely snipped fresh dill
2 T. finely snipped fresh chives
1 t. freshly ground black pepper

In a large mixing bowl beat butter with an electric mixer on medium speed until light and fluffy, scarping sides of bowl occasionally. Add dill, chives, and pepper. Beat on low speed until combined.

Divide flavored butter among four pieces of plastic wrap. Shape each portion into a 4" log. Wrap each log in plastic wrap, then in foil. Chill for up to 2 weeks or freeze for up to 3 months.

To serve, let chilled butter stand at room temperature for 30 to 60 minutes (1-1/2 to 1 hours if frozen) or until softened. Cut into slices.

Makes 32 tablespoons.

Canning 2012, p. 60.