DALLAS GARDEN BUZZ

CAKE

2 tablespoons minced cinnamon basil leaves

1 ½ cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon coarse salt

6 tablespoons unsalted butter, softened

¾ cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 cup sour cream

1 teaspoon baking soda 

SWIRL

1/3 cup granulated sugar

2 tablespoons (packed) light brown sugar

2 teaspoons ground cinnamon 

1.  Preheat oven to 350 degrees.  Grease a 10-inch springform pan. 

2.  In a small bowl, whisk together cinnamon basil leaves, flour, baking p0wder, and salt; set aside. 

3.  In a large bowl, beat butter and sugar on high speed until light and fluffy.  Beat in eggs, 1 at a time until fluffy and well blended.  Beat in vanilla. 

4.  In a small bowl, whisk together sour cream and baking soda until smooth.  With mixer on low speed, beat half the flour mixture into the butter mixture just until blended.  Beat in sour cream mixture, then remaining flour, beating just until blended.  Spread into prepared pan. 

5.  Make swirl:  In a small bowl, whisk together granulated sugar, brown sugar and cinnamon.  Sprinkle evenly over batter; swirl into batter with the tip of a knife, being careful not to touch the knife to base of the pan. 

6.  Bake cake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.  Cool completely (or nearly so) on a wire rack before removing pan side and slicing.  Serve warm or at room temperature. 

Yield:  8 to 12 servings

Linda

1 frying chicken, about 4 ½ pounds, cut into 8 pieces with the backbone

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 large onion, halved and sliced from root end to top

2 cloves garlic, finely chopped

1 ½ tablespoons finely chopped fresh ginger

One (28-ounce) can diced tomatoes, drained of half the liquid

Three 3-inch cinnamon sticks, preferably “true” cinnamon

3 star anise pods

1 ½ cups torn  leaves cinnamon basil, or sweet basil,  gently  packed

Season all sides of the chicken with salt and pepper.  Heat the olive oil over medium-high heat in a large skillet with a tight-fitting lid.  When the pan is hot, put the chicken pieces in the pan, skin side down, and cook uncovered until the skin turns deep golden brown, at least 6 to 8 minutes.  Turn the chicken and cook another 2 to 3 minutes on the other side.  Take the chicken out of the pan and pile it on a platter.

Reduce the heat to medium and add the onion, garlic, and ginger to the pan.  Stir them around for 3 to 4 minutes, or until they soften and begin to brown.  Add the tomatoes, cinnamon sticks, star anise, and 1 teaspoon kosher salt.  Put the chicken back in the pan.  When the tomatoes come to a simmer, cover the pan, turn the heat to very low, and cook for about 50 minutes, or until there is little resistance when you pierce a thigh with the tip of a paring knife.  If the sauce seems watery, turn the heat to high and boil it uncovered until it thickens.  Scatter in the basil as you toss the chicken in the sauce with tongs.  Serve right away. 

Yield:  4 servings

Adapted from The Herbal Kitchen by Jerry Traunfeld

Linda

CAKE 

3 cups all-purpose flour

1 teaspoon baking soda

¾ teaspoon coarse salt

2 tablespoons (packed) minced cinnamon basil or sweet basil leaves

1 ¼ cups vegetable oil, preferably canola oil

1 ¾ cups granulated sugar

3 eggs

2 teaspoons vanilla extract

3 ½ cups unpeeled, coarsely chopped cooking apples, such as Granny Smiths

GLAZE 

3 tablespoons unsalted butter

3 tablespoons packed light brown sugar

3 tablespoons granulated sugar

3 tablespoons heavy cream

1 teaspoon vanilla extract

1.  Preheat oven to 325 degrees.  Grease a 10-inch removable-bottom tube pan.

2.  Sift together the flour, baking soda, and salt.  Whisk in basil leaves until thoroughly dispersed in the flour; set aside.  In a large bowl, beat together oil and sugar on low speed.  On medium speed, add eggs 1 at a time, beating well after each addition.  Add vanilla and increase speed to high; beat for 30 seconds.  On low speed, add flour mixture and beat just until blended.   Mixture is very dense.

3.  Fold in apples with a spatula; spread batter in prepared pan.  Bake for 1 hour and 15 minutes, until a toothpick inserted in the cake comes out clean.

4.  Just before cake is done, make glaze:  Over medium heat, melt the butter in a small saucepan and whisk in both sugars, cream, and vanilla.  Boil glaze for 1 minute.

5.  When the cake comes out of the oven, immediately pour the hot glaze over.  Let cake cool completely on a rack before removing from pan.  To remove from pan, run a knife around the edge to release it, then run a thin knife between cake and pan bottom; invert to release and invert again to place on platter, so glaze side is up.

Yield:  12 to 16 servings

This recipe is from “Desserts from an Herb Garden” by Sharon Kebschull Barrett.

Linda