Apricots

• In a 10" skillet, melt butter, over a medium heat. Add brown sugar and brandy. WHile constantly stirring, bring to s slow boil.

  Remove from heat and let cool slightly.

  Arrange the apricot halves in concentric circles, covering all the sugar/butter.

  Set aside.

Cake

• Preheat oven to 350°.

  In a medium bowl, whisk together flour, cornmeal, baking powder, salt and lemon zest. Set aside.

  In the bowl of a stand-up mixer, fitted with the paddle attachment, beat together the butter and sugar until light and fluffy.

  Add the eggs, one at a time, beating until each egg is fully incorporated.

  Add in vanilla and tarragon.
• Turn mixer to low speed and add flour mixture, alternating with milk, in halves.

  Be careful to not overwork the batter. You can gently finish with a spatula. The batter will be thick.

  Carefully, spread the batter over the apricots, in pan. I use an ice cream scoop to place the batter and then gently spread and smooth evenly over fruit.

  Work gingerly so as not to move fruit around too much. It doesn't have to be perfect.
• Bake for 40-50 minutes. You want your cake to just be starting to pull away from the side of skillet.

  I recently started "listening" to my cakes. If they are bubbling too loud, they are still cooking. You want the center to feel set in the center.

  You can also check internal temp. It shold be around 195°. Remeber it will still bake a little when out of oven.
• Let cool for about 20 minutes, then run knife around edge to loosen cake from pan.

  Carefully, turn cake out onto platter, slightly larger than the pan.

  Garnish with some fresh tarragon or mint.

  Serve while still warm.

• Butter, heavily a 9x13 pan.

  In a large, heavy saucepan, melt butter. I use a dutch oven.

  Add regular marshmallows and stir until melted.

  Remove from heat.

  Add the cereal and stir to coat evenly.

  Stir in almonds, mini-marshmallows and chocolate chips.
• Carefully, with buttered hands and spatula, pat into prepared pan.

  Cool completely then cut in to 3 inch square.

  You can serve immediately or wrap in plastic wrao and store at room temp for up to 2 days.

Donuts

• Preheat oven to 400° and spray 2 donut pans with non-stick spray.
• In a medium bowl, whisk together sugar butter and oil. Add eggs and combine well. Whisk in vanilla.
• In another bowl whisk together flour, baking powder and salt.

  Alternating with milk mixture, stir flour mixture into sugar/butter mixture. Start and finish with dry ingredients. Do not over work.

  Stir sparkling wine in, just to combine.
• Evenly distribute batter between donut pan openings.

  Bake at 15-17 minutes, until golden brown and tootpick comes out just clean.

  Cool in pan for 10 minutes then turn out and cool completely on rack.
  

Glaze

• In a small bowl, whisk sparkling wine into Confectioners' sugar to desired consistency.

  Spoon glaze over donuts and sprinkle with dusting sugar.