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I am going with Mistress Cookie's excellent idea for a themed Pie and Bakery Stand for Stonefest 2010.
Her imagination works wonders sometimes, and she came up with a great idea of everything resembling rocks and stones (as much as they can as we don't want our bakery treats being as heavy as rocks of course
)
As time is a wastin' I thought I would share a few recipes I was considering, so that we don't have pesky double-ups, as there is nothing worse!!
Is it too much to request that for this specific event, only STONE fruits are used in pie making, or at least something with a sizable pit? That does at least give the option to use Apricot, Plum, Nectarine, Peach and also, a standard favorite; Cherry.
Anyway, I will leave you gals to fight over who does what pie, as I have my mind set on Rock Cakes and Cherry-Marble Cake.
Admittedly, I have had multiple requests for my cherry pie, but I must stand firm and say no.
Here are my recipes should anyone want to make them at a later time.
Even if I say so myself, these are certainly "rockin' recipes"
Rock Cakes:
Ingredients:
1 1/2 cups self-raising flour
1 tsp baking powder
115g unsalted butter
115g sultanas
50g mixed peel
75g caster sugar
Grated zest of 1 orange
2 eggs
Method:
Preheat the oven to 200°C.
Sift flour and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs. Stir in fruit, sugar and zest. Add eggs, stirring together, until you have a stiff dough.
Place walnut-sized mounds of the mixture on a greased baking tray, leaving space for spreading between each one. Bake for 15-20 minutes until golden brown. Cool on a wire rack.
---------------
Cherry - Choc Marble Cake
Ingredients
2 ounces (55 grams) bittersweet or semisweet chocolate, chopped
1 Cup Pitted and diced cherries.
1 tablespoon brewed coffee or espresso
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (113 grams) unsalted butter
1 1/4 cups (250 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup sour cream
1/3 cup (80 ml) milk
Method:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a non stick spray, a 10 inch (25 cm) bundt or tube pan.
In a stainless steel bowl, over a saucepan of simmering water, melt the semisweet chocolate with the coffee. Remove from heat and set aside.
In a separate bowl sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 5 minutes). Add beaten eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and sour cream.
With the mixer on low speed alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour.
After preparing the batter, pour 1/3 of the batter into two other separate bowls. Stir the melted chocolate into one half of the batter, mixing well. Add cherries to another and fold through. Place the batter into the prepared pan by alternating spoons of vanilla batter, cherry and chocolate batter. Then, with the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don't over mix or you won't have that wonderful marble affect.
Bake for about 50 - 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes before removing the cake from the pan to cool completely. Serve warm or at room temperature. This cake will keep for a couple of days at room temperature or it can be frozen.
^--As you can see, I prefer to use my bundt pan for this.
Thank you for your time, Sisters.
YIC,
Sister Phebe.
Her imagination works wonders sometimes, and she came up with a great idea of everything resembling rocks and stones (as much as they can as we don't want our bakery treats being as heavy as rocks of course
)As time is a wastin' I thought I would share a few recipes I was considering, so that we don't have pesky double-ups, as there is nothing worse!!
Is it too much to request that for this specific event, only STONE fruits are used in pie making, or at least something with a sizable pit? That does at least give the option to use Apricot, Plum, Nectarine, Peach and also, a standard favorite; Cherry.
Anyway, I will leave you gals to fight over who does what pie, as I have my mind set on Rock Cakes and Cherry-Marble Cake.
Admittedly, I have had multiple requests for my cherry pie, but I must stand firm and say no.
Here are my recipes should anyone want to make them at a later time.
Even if I say so myself, these are certainly "rockin' recipes"
Rock Cakes:
Ingredients:
1 1/2 cups self-raising flour
1 tsp baking powder
115g unsalted butter
115g sultanas
50g mixed peel
75g caster sugar
Grated zest of 1 orange
2 eggs
Method:
Preheat the oven to 200°C.
Sift flour and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs. Stir in fruit, sugar and zest. Add eggs, stirring together, until you have a stiff dough.
Place walnut-sized mounds of the mixture on a greased baking tray, leaving space for spreading between each one. Bake for 15-20 minutes until golden brown. Cool on a wire rack.
---------------
Cherry - Choc Marble Cake
Ingredients
2 ounces (55 grams) bittersweet or semisweet chocolate, chopped
1 Cup Pitted and diced cherries.
1 tablespoon brewed coffee or espresso
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (113 grams) unsalted butter
1 1/4 cups (250 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup sour cream
1/3 cup (80 ml) milk
Method:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a non stick spray, a 10 inch (25 cm) bundt or tube pan.
In a stainless steel bowl, over a saucepan of simmering water, melt the semisweet chocolate with the coffee. Remove from heat and set aside.
In a separate bowl sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 5 minutes). Add beaten eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and sour cream.
With the mixer on low speed alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour.
After preparing the batter, pour 1/3 of the batter into two other separate bowls. Stir the melted chocolate into one half of the batter, mixing well. Add cherries to another and fold through. Place the batter into the prepared pan by alternating spoons of vanilla batter, cherry and chocolate batter. Then, with the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don't over mix or you won't have that wonderful marble affect.
Bake for about 50 - 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes before removing the cake from the pan to cool completely. Serve warm or at room temperature. This cake will keep for a couple of days at room temperature or it can be frozen.
^--As you can see, I prefer to use my bundt pan for this.
Thank you for your time, Sisters.
YIC,
Sister Phebe.
Genesis 1:1 In the beginning God created the heaven and the earth
). Her scones were like hockey-pucks. I remember one day when she had tried yet again to get them right and my grandfather, fed up with her failing at it yet again, pelted one of them at her and it hit her in the head. She fell to the floor and was unconscious for a little while. On waking she could not remember the recipe or too much of anything else, truth be told. I am not sure why.
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