Milk Cake
2 eggs
1 3/4 cups sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup scalded strawberry milk
1/4 cup butter
1 3/4 cups sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup scalded strawberry milk
1/4 cup butter
Preheat oven to 350°F. Butter and grease two cake pans, set aside
Beat 2 eggs, 1 tsp. vanilla and 1 ¾ cups sugar until fully combined
In a separate bowl, sift together 2.5 cups flour, 2 tsp baking powder and ½ tsp salt
Add flour to egg mixture, mixing until just combined
In
a small sauce pan, heat 1 cup milk (or strawberry milk) until almost
boiling (there will be a little steam and a few small bubbles on the
side of the pan)
add ¼ cup butter and turn off heat, stirring until butter is fully melted
Pour scalded milk/butter into the batter, stir until combined
Bake for about 35 minutes, until done
Scald milk and add butter, pour it onto the hot cake
Whipped Cream Frosting
1 package cream cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream
hot pink food coloring
1 package cream cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream
hot pink food coloring
In
the bowl of a stand mixer, beat the cream cheese, sugar, vanilla and
almond extract until smooth. With the mixer on medium speed, slowly pour
in the heavy cream. Whip until the cream holds a stiff peak, about 3
minutes. Lastly, add the food coloring if using. Decorate the cake after
it's fully cooled.
For vegan quests, use a natural sugar substitute in place of the refined sugar.
These little cookies are
great for the ritual Cakes and Ale.
1 cup shortening OR 1/2
cup shortening and 1/2 cup butter
1/3 cup sugar
2/3 cup ground blanched almonds
1-2/3 cup flour
1/4 teaspoon salt
1 cup confectioner's sugar
1 teaspoon cinnamon
1/3 cup sugar
2/3 cup ground blanched almonds
1-2/3 cup flour
1/4 teaspoon salt
1 cup confectioner's sugar
1 teaspoon cinnamon
Mix together shortening,
sugar, and almonds.
Sift together flour and salt, then stir into almond mixture
until a soft dough forms.
Chill dough for at least 1 hour.
Preheat oven to 325
degrees F.
Break off pieces of
chilled dough and roll pencil thin.
Cut rolled dough in two 1/2 inch lengths
and form each into a crescent shape with your fingers.
Bake on an ungreased
cookie sheet until set, but not brown, about 14-16 minutes.
Mix together
confectioner's sugar and cinnamon.
Cool cookies on pan, and while they are
slightly warm carefully dip each in cinnamon mixture.
Makes approximately 5
dozen crescent Moons.
For vegan quests, use a natural sugar substitute in place of the refined sugar.
Lemon-Rosemary Apple Cobbler
ReplyDeleteServing Size : 6
FILLING:
1/2 teaspoon dried rosemary leaves
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
Rind of 1/2 lemon -- grated
1 1/2 pounds apples, peeled (5 cups) -- cored and sliced
TOPPING:
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon dried rosemary -- crushed fine
3 tablespoons unsalted butter, cold -- cut up
1/3 cup light cream -- or milk
Filling: Heat oven to 450 degrees. Have ready a heavy dish,
A 9-inch pie plate, or a single layer cake pan.
Crush the rosemary as fine as possible. Place in a large
bowl. Add sugar, lemon juice, and rind. Stir to mix. Add
apples, stirring to coat. Arrange in baking dish.
Topping:
Mix dry ingredients into medium sized bowl. Add butter
and cut in with pastry blender or knives until mixture is
the consistency of coarse cornmeal. Add cream or milk
and stir until a soft dough forms. Knead on lightly floured
surface 10-12 times. Roll to fit baking dish, place over
apples, seal edges, and cut slits. Bake 25-30 minutes
until golden. Serve warm with cream.
Cast a sweet spell with these witches’ hats!
ReplyDeleteIngredients:
1 can (8 oz) Pillsbury crescent dinner rolls
¼ cup of miniature semisweet chocolate chips
2 teaspoons powdered sugar or unsweetened baking cocoa
Steps:
Preheat oven to 375
Separate dough into 8 triangles
Sprinkle a heaping teaspoon of chocolate chips on wide end of the crescent triangle and roll over ONCE to from brim of witch hat
Form the remaining crescent triangles into hat shape
Place hats on ungreased cookie sheet
Bake 9 – 11 minutes or until golden brown
Sprinkle with powdered sugar or cocoa
Serve warm and enjoy!
Lavender Herb Bread
ReplyDeleteYield: 1 Loaf
1 pk Active dry yeast
1/4 c Warm water
1 c Low-fat cottage cheese
1/4 c Honey
2 tb Butter
1 ts Dried lavender buds
1 tb Fresh lemon thyme
1/2 tb Fresh basil; finely chopped
1/4 ts Baking soda
2 Eggs
2 1/2 c Unbleached flour
Butter
In a small bowl, dissolve yeast in water. In a larger bowl, mix together the
cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the
yeast mixture. Gradually add flour to form a stiff dough, beating well after
each addition. Cover and let rise about 1 hour, or until doubled in bulk.
Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt.
casserole or ten 4" individual pie tins. Let rise 30 to 40 minutes, or
until
doubled in bulk.
Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small
loaves. When done, turn onto a rack, brush top(s) with soft butter, and let
cool.
Yield: 1 large round loaf or 10 individual dinner rolls.