Pumpkin Biscotti Recipe
Ingredients
* 2 1/2 cups of flour
* 1 cup of sugar
* 1 teaspoon of baking powder
* 1 teaspoon of cinnamon
* 1/2 teaspoon of nutmeg
* Pinch of ginger
* Pinch of cloves
* Pinch of salt
* 2 eggs
* 1/2 cup of pumpkin purée
* 1 teaspoon of vanilla extract
Method
1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.
3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.
Makes approximately 15 cookies.
Apple Carrot Cupcake Recipe
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Ingredients
* 2 cups all purpose flour
* 1 1/2 cups sugar
* 2 teaspoons baking soda
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 2 teaspoons unsweetened cocoa powder
* 1/8 teaspoon freshly ground black pepper
* 1/4 teaspoon salt
* 1 cup vegetable oil (light olive oil, canola oil, grapeseed oil)
* 4 large eggs, lightly beaten
* 1 1/2 cups packed coarsely grated carrots (about 3 medium)
* 1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
* 1 cup coarsely chopped pecans (or walnuts)
* 5 ounce fresh, mild chèvre (goat cheese), at room temperature
* 4 ounces cream cheese, at room temperature
* 1 Tbsp unsalted butter, at room temperature
* 1/2 teaspoon vanilla extract
* 1 cups powdered sugar
Method
1 Preheat oven to 350° and place rack in the center of the oven.
2 In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and pecans.
3 Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into the cupcake paper cups, three-quarters of the way to the top. Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
4 Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
Once cupcakes are cool, apply frosting.
Makes 24 to 28 cupcakes.
Apple Coffee Cake Recipe
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Ingredients
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced
Method
1 Set the oven to 375°F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.
2 Sift the flour, baking powder, and salt.
3 In a bowl, combine 1/3 a cup of the sugar with the cinnamon, set aside.
4 In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.
5 Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.
6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.
Serves 6.
Banana Bread Recipe
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Ingredients
* 3 or 4 ripe bananas, smashed
* 1/3 cup melted butter
* 1 cup sugar (can easily reduce to 3/4 cup)
* 1 egg, beaten
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* Pinch of salt
* 1 1/2 cups of all-purpose flour
Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Buttery Apple Torte Recipe
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Ingredients
1/2 cup (4 oz or 125 g) plus 1 Tbsp of unsalted butter
3 Renette or Golden Delicious apples, peeled, cored, and cut into slices 1/4 inch (6 mm) thick
2/3 cup (3 1/2 oz or 105 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 whole eggs, plus 1 egg yolk
1 teaspoon vanilla extract
1 cup (8 oz or 250 g) granulated sugar
1/2 teaspoon grated lemon zest
confectioners' sugar (optional)
Method
1 Preheat an oven to 375°F (190°C). Generously butter a 9-inch (23 cm) round cake pan with 2 inch (5 cm) sides.
2 In a microwave, melt the butter. Pour 6 Tbsp (3 fl oz or 90 ml) of it into a small bowl or cup and set aside. Add the apple slices and the remaining butter to a large frying pan and cook on low heat, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.
3 In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, beat the whole eggs and egg yolk until blended. Add the 6 Tbsp of melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top.
4 Bake until browned, 30-35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.
5 (Optional) Just before serving, place confectioners' sugar in a small sieve and dust the top of the cake.
Serves 8.
Carrot Cake Recipe
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Ingredients
Cake:
* 3 cups unbleached all-purpose flour
* 2 cups sugar
* 1 teaspoon salt
* 1 Tbsp baking soda
* 1 Tbsp cinnamon
* 1 1/2 cups olive oil or grapeseed oil
* 4 large eggs, lightly beaten
* 1 Tbsp vanilla extract
* 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
* 1 1/2 cups sweetened, shredded coconut
* 2 cups of finely grated carrots
* 1 cup of drained crushed pineapple
Frosting:
* 8 oz cream cheese, at room temperature
* 6 Tbsp unsalted butter, room temp
* 2 1/2 cups of confectioners' sugar
* 1 teaspoon vanilla extract
* 2 Tbsp lemon juice
Method
1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.
2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.
3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack.
4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.
Serves 12-16.
Cinnamon Sticky Buns Recipe
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Ingredients
Dough:
1/4 cup warm water (105° to 115°)
1 (1/4-ounce) package active dry yeast
1/3 cup sugar
3/4 cup milk
4 Tbsp. unsalted butter, plus more for greasing
3 large egg yolks
1 Tbsp. finely grated orange zest
1 1/4 teaspoon. salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting
Filling:
1/2 cup firmly packed light brown sugar
1 Tbsp. ground cinnamon
4 Tbsp. unsalted butter
Topping:
3/4 cup firmly packed light brown sugar
4 Tbsp. unsalted butter
3 Tbsp. honey
1 Tbsp. light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans
Method
1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here's a good photo and description of what the yeast should look like after several minutes.
Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
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2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
3 Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
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4 Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
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5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm. http://www.elise.com/recipes/archives/001734cinnamon_sticky_buns.php
Lemon Ginger Muffins Recipe
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Ingredients
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 1/2-inch cubes of peeled, fresh ginger
1 large lemon
1 cup sugar -divided into 1/4 cup and 3/4 cup
10 Tbsp unsalted butter (1 1/4 stick), softened
2 large eggs
1 1/2 cup plain yogurt
Glaze
2 Tbsp fresh lemon juice
1 cup confectioner's sugar (powdered sugar)
Method
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 Using a vegetable peeler, peel off the lemon zest from one large lemon (avoid the white pith). Coarsely chop the zest. You should have approximately 1/4 cup of chopped lemon zest. Add this zest, the cubed fresh ginger, and 1/4 cup of sugar to a food processor. Pulse until a paste forms.
4 In a large mixing bowl, cream butter and remaining 3/4 cup of sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest and ginger paste.
5 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
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6 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool.
7 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.
Makes 12 muffins.
Perfect Pie Crust Recipe
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Ingredients
All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
* 2 1/2 cups all-purpose flour, plus extra for rolling
* 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
* 1 teaspoon salt
* 1 teaspoon sugar
* 4 to 6 Tbsp ice water
Method
1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.
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Dough is ready to shape.
2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
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3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
5 Add filling to the pie.
6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
All Butter Crust with Almonds
Ingredients
* 2 cups all-purpose flour, plus extra for rolling
* 1/2 cup finely ground blanched almonds or almond flour
* 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
* 1 teaspoon salt
* 1 heaping teaspoon brown sugar
* 4 to 6 Tbsp ice water, very cold
Follow directions as for the All Butter Crust Pâte Brisée, but with the above ingredients. Include the ground almonds in with the flour and the salt and sugar in step 2 above.
To Pre-Bake a Pie Crust
If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling. Note that you will need to make only a half recipe if you are only doing a bottom crust. Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.
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Preheat your oven to 350°F. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
Combination Butter and Shortening Crust
Recipe adapted from The Best Recipe cookbook from Cooks Illustrated.
Ingredients for one double-crust 9 inch or 10 inch pie:
* 2 1/2 cups all purpose flour
* 1 teaspoon salt
* 2 Tablespoons sugar
* 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
* 1/2 cup of all-vegetable shortening (8 Tbsp)
* 6-8 Tablespoons ice water
1 Mix flour, salt, and sugar in a food processor fitted with a steel blade. Scatter butter pieces over flour mixture. Toss to coat the butter with a little of the flour. Cut butter into the flour mixture with 5 one second pulses. Add shortening (a tablespoonful at a time, not one big hunk of shortening) and cut into mixture with about 4 more one second pulses. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn mixture into a mixing bowl.
2 Sprinkle 6 tablespoons of ice water over flour mixture. Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together. Add up to 2 more tablespoons of ice water if the dough will not come together. Do not over-knead the dough! Divide the dough into 2 balls and flatten each into 4 inch wide disks. Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least 30 minutes, or up to 2 days before rolling out.
3 After the dough has chilled in the refrigerator for at least 30 minutes, you can take it out to roll. If it is too stiff, you may need to let it sit for 10 minutes at room temperature before rolling. Sprinkle a little flour on a flat work surface and the top half of one of the disks of dough. (We use a Tupperware pastry sheet that has the pie circles already marked.) Using a rolling pin, apply light pressure while rolling outwards from the center. Every once in a while you may need to use a metal spatula or a pastry scraper to gently lift under the dough to make sure it is not sticking to the rolling surface. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
4 When the dough has reached the right size, gently fold it in half and then in half again. Lift up the dough and place the folded point of the dough in the exact center of your pie dish. Gently unfold. Lift the edge of the dough with one hand while easing the pastry along the bottom of the dish with the other hand. Do not stretch the dough.
5a If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use the tines of a fork to crimple the edge of the pie crust.
5b If you are making a double crust pie, roll out the second disk of dough. Use a pastry scraper to help gently roll the dough around the rolling pin. Unroll the dough from the rolling pin over the fruit-filled pie, centering the dough correctly on the pie. Use a kitchen scissors to trim the overhang to an inch over.
Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.
Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
6 Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
Egg Wash
A lovely coating for a pie can be achieved with a simple egg wash.
* 1 Tbsp heavy cream, half and half, or milk
* 1 large egg yolk
Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.
http://www.elise.com/recipes/archives/001127perfect_pie_crust.php
Pumpkin Ginger Nut Muffins Recipe
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Ingredients
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
1 cup chopped toasted walnuts or pecans
2 Tbsp well chopped candied ginger
Method
1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.
3 Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Makes 12 muffins.
Suzanne's Best Brownies Recipe
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Ingredients
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons almond extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces
Method
1 Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2 Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3 Stir in the almond extract with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts. Spread evenly in the lined pan.
4 Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Suzanne's Old Fashioned Pumpkin Pie Recipe
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Ingredients
* 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
* 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
* 1/2 cup packed dark brown sugar
* 1/3 cup white sugar
* 1/2 teaspoon salt
* 2 eggs plus the yolk of a third egg
* 2 teaspoons of cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cardamon
* 1/2 teaspoon of lemon zest
* 1 good crust (see pâte brisée recipe)
* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.
Method
1 Preheat oven to 425°F.
2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4 Cool on a wire rack for 2 hours.
Serve with whipped cream. Serves 8.
