Tuesday
Friday
Special Event Baking Team
Can we talk about harnessing our collective yeast and baking powder powers to make a big batch of Apple Crisp and perhaps some other goodies, such as Skor Bars and Peanut Butter Chocolate Bites for the December 6 "A Moveable Feast" fundraiser?
These would have to be ready latest morning or afternoon, Wednesday, December 6.
Would you like to be part of that special team ?
Call David on 416 619 0086, me on contact@alderson.ca or leave a comment on this blog posting.
These would have to be ready latest morning or afternoon, Wednesday, December 6.
Would you like to be part of that special team ?
Call David on 416 619 0086, me on contact@alderson.ca or leave a comment on this blog posting.
Ukrainian (and Irish) Prune Torte
Here's a thought to use up those prunes: Ukrainian Prune Torte.
Here's the recipe to serve 150 people:
INGREDIENTS
18-3/4 cups butter
18-3/4 cups confectioners' sugar
18-1/2 egg
3 tablespoons and 1/4 teaspoon almond extract
18-1/2 pinches salt
18-3/4 cups finely ground blanched almonds
37 cups sifted all-purpose flour
18-1/2 pounds pitted prunes
18-3/4 cups white sugar
1/3 cup and 1 tablespoon ground cinnamon
1 cup and 3 tablespoons lemon juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
In a large bowl, cream the butter with the confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Pat each piece of dough into a prepared pan.
Bake in the preheated oven for 20 minutes, or until delicately browned. Remove from the pans while still hot.
To make the Prune Filling: Place the prunes in a saucepan and cover with water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Grind prunes or puree in a food processor.
In a saucepan, combine ground prunes, white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring mixture to a boil. Assemble the layers with warm prune filling. Let stand for 24 hours before slicing.
Susan
Here's the recipe to serve 150 people:
INGREDIENTS
18-3/4 cups butter
18-3/4 cups confectioners' sugar
18-1/2 egg
3 tablespoons and 1/4 teaspoon almond extract
18-1/2 pinches salt
18-3/4 cups finely ground blanched almonds
37 cups sifted all-purpose flour
18-1/2 pounds pitted prunes
18-3/4 cups white sugar
1/3 cup and 1 tablespoon ground cinnamon
1 cup and 3 tablespoons lemon juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
In a large bowl, cream the butter with the confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Pat each piece of dough into a prepared pan.
Bake in the preheated oven for 20 minutes, or until delicately browned. Remove from the pans while still hot.
To make the Prune Filling: Place the prunes in a saucepan and cover with water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Grind prunes or puree in a food processor.
In a saucepan, combine ground prunes, white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring mixture to a boil. Assemble the layers with warm prune filling. Let stand for 24 hours before slicing.
Susan
Wednesday
Don't Prune Your Recipes
We need prune desert recipes - please send as a comment or email me on contact@citynotary.ca
Sunday
Apple Upside-Down Cake
Check this out http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7999
If we have any apples left after Dinner 3 on November 19 - perhaps this would be a tasty use for them.
If we have any apples left after Dinner 3 on November 19 - perhaps this would be a tasty use for them.
Share your Desert Ideas
We are looking for desert ideas for Dinner 6 (December 10) and Dinner 7 (December 17). Please share your thoughts on deserts. Please remember that we try to turn over the pantry. So here is a list of a few things we would like to integrate into up-coming menus (any course you can !): Squash, Pumpkins and Prunes.
Desert # 2 for Dinner No. 4 (Mexican) November 26
The second desert is Flan de Cajeta (Creme Caramel).
If there is anything we need which is not in the pantry - please let the blog manager know by Wednesday morning latest.
We are planning to make four 14 inch x 26 inch pans.
If there is anything we need which is not in the pantry - please let the blog manager know by Wednesday morning latest.
We are planning to make four 14 inch x 26 inch pans.
Desert # 1 for Dinner No. 4 (Mexican) November 26
Its official - guests will be treated to Pineapple Upside-Down Cake and Creme Caramel
Here is the St A Recipe for Pine-Apple Upside-Down Cake.
Pineapple Upside-Down cake (for 12” round pie pans)
NOTES:This is from the newest Fannie Farmer. The recipe is for an 8-9” skillet or pan. I think the pie pans at St. Andrew’s are 12” so I have adapted the recipe for a 12” round pan (1 ½ x the recipe for each pan; double is 3 X the recipe)
I think if you double each of these adapted recipes, you could do two pans at once. Doubled amount is in boldface.
18 tablespoons butter = 9 oz or 1 cup + 2 tablespoons (1 lb + ¼ cup)
1 ½ cups brown sugar (3 cups)
3/8 cup pineapple juice (3/4 cup)
8 whole pineapple rings (16)
¾ cup milk (1 ½ cups)
2 eggs (4 eggs)
2 ¼ cups all purpose flour (4 ½ cups)
1 tablespoon baking powder (2 tablespoons)
¾ teaspoon salt (1 ½ teaspoons)
¾ cup sugar (1 ½ cups)
Here is the St A Recipe for Pine-Apple Upside-Down Cake.
Pineapple Upside-Down cake (for 12” round pie pans)
NOTES:This is from the newest Fannie Farmer. The recipe is for an 8-9” skillet or pan. I think the pie pans at St. Andrew’s are 12” so I have adapted the recipe for a 12” round pan (1 ½ x the recipe for each pan; double is 3 X the recipe)
I think if you double each of these adapted recipes, you could do two pans at once. Doubled amount is in boldface.
18 tablespoons butter = 9 oz or 1 cup + 2 tablespoons (1 lb + ¼ cup)
1 ½ cups brown sugar (3 cups)
3/8 cup pineapple juice (3/4 cup)
8 whole pineapple rings (16)
¾ cup milk (1 ½ cups)
2 eggs (4 eggs)
2 ¼ cups all purpose flour (4 ½ cups)
1 tablespoon baking powder (2 tablespoons)
¾ teaspoon salt (1 ½ teaspoons)
¾ cup sugar (1 ½ cups)
I am ordering inthe basis of 6 skillets being made.
Preheat the oven to 400Degrees F.
Melt 6 tablespoons of the butter in a heavy pan and stir in the brown sugar; cook until the sugar has melted and is bubbling. Remove from heat and stir in the pineapple juice. Pour into the pie pan. Arrange pineapple rings in each pan. (If you want to put the cherries in, they go in the middle of each ring.)
Set pans aside.
Melt the remaining butter and stir in the milk and eggs, beating well. Mix the flour, baking powder, salt and sugar in a bowl, add the egg-milk mixture and beat till smooth - but do not overbeat. Pour over the pineapple slices and bake about 35 minutes.
Test with a toothpick or straw. Cool in the pan 10 minutes and turn out - or leave till ready to serve. After you turn them out, you can always warm the pans on the stove for a few seconds to melt any remaining caramel topping and scrape it onto the cakes.
Serve with whipped cream - if desired.
Friday
Desert Ideas for Dinner 4 (Mexican)
I thought it might be nice to have traditional Mexican deserts. During my search of Rick Bayless's books and others, I am finding that many Mexican deserts resemble other well known North American treats. One even is an OOTC favourite (Pineapple Upside-Down cake, though its done in an oven-baked skillet). Anyway, here are the recipes. Your thoughts are very much appreciated. If you could reply by Wednesday, November 21 morning, that would be great, it being the cut-off time for food ordering.
Idea #1 - Volteado de Piña en Sartén (Pineapple Skillet Upside-Down Cake)
I have the St A recipe and I have Rick Bayless's recipe and we have plenty of tinned pineapple in the pantry
Idea #2 - Pay de Plátano (Spicy Plantain Pie) This is the tropical version of pumpkin pie, with very similar spices: allspice, cinnamon and cloves. The trick is finding the very ripe plantain (almost black)
Idea #3 - Flan de Cajeta (Caramel Flan) This is basically creme caramel - a baked custard with caramel sauce
Your thoughts on these and other deserts would be appreciated. I will bring the recipes for these three this weekend - so you can consider.
Idea #1 - Volteado de Piña en Sartén (Pineapple Skillet Upside-Down Cake)
I have the St A recipe and I have Rick Bayless's recipe and we have plenty of tinned pineapple in the pantry
Idea #2 - Pay de Plátano (Spicy Plantain Pie) This is the tropical version of pumpkin pie, with very similar spices: allspice, cinnamon and cloves. The trick is finding the very ripe plantain (almost black)
Idea #3 - Flan de Cajeta (Caramel Flan) This is basically creme caramel - a baked custard with caramel sauce
Your thoughts on these and other deserts would be appreciated. I will bring the recipes for these three this weekend - so you can consider.
Wednesday
Share Your Best Recipes
Please submit your favourite baking recipes - by email or via blog comment (click below any blog posting) and unravel the mystery of baking for me !
Sunday
Date Squares (Desert - Dinner 3)
Leanne kicks off the OOTC Baker's Recipe Box Blog with Date Squares. My paternal grandmother made them, a melt in the mouth treat for a kid, with subtle sweetness that promises adventure.
Here is Leanne's recipe:
In order to make 5 pans the size at St. Andrews, we'll need to 10 x the recipe which means we'll need the following:
Ingredients
10 lbs dates (sold in 1 lb cellophane wrapped blocks)
20 cups water
5 lbs butter
20 cups flour
10 tsp baking soda
20 cups rolled oats
10 cups brown sugar
5 tsp salt
10 tbsp cornstarch
10 tsp cinnamon
Recipe
1 lb dates - chopped
2 cups cold water
1 tbsp cornstarch
1 tsp cinnamon
2 cups flour
2 cups oats
1 cup brown sugar
1/2 lb butter - softened1 tsp baking soda
1/2 tsp salt
Procedure
Chop dates (remove pits if necessary). Boil dates in water until soft. Thicken with cornstarch and stir in cinnamon at end.In large bowl, mix flour, oats, salt, soda, brown sugar and softened butter with fingers until crumbly. Press half of the oat mixture into bottom of ungreased rectangular 9x13 baking pan. Spread date mixture on top and cover with remaining oat mixture. Spread evenly.
Bake at 325 for 30 minutes.
If you have questions you can email Leanne at leanne.mantha@barclaysglobal.com
Here is Leanne's recipe:
In order to make 5 pans the size at St. Andrews, we'll need to 10 x the recipe which means we'll need the following:
Ingredients
10 lbs dates (sold in 1 lb cellophane wrapped blocks)
20 cups water
5 lbs butter
20 cups flour
10 tsp baking soda
20 cups rolled oats
10 cups brown sugar
5 tsp salt
10 tbsp cornstarch
10 tsp cinnamon
Recipe
1 lb dates - chopped
2 cups cold water
1 tbsp cornstarch
1 tsp cinnamon
2 cups flour
2 cups oats
1 cup brown sugar
1/2 lb butter - softened1 tsp baking soda
1/2 tsp salt
Procedure
Chop dates (remove pits if necessary). Boil dates in water until soft. Thicken with cornstarch and stir in cinnamon at end.In large bowl, mix flour, oats, salt, soda, brown sugar and softened butter with fingers until crumbly. Press half of the oat mixture into bottom of ungreased rectangular 9x13 baking pan. Spread date mixture on top and cover with remaining oat mixture. Spread evenly.
Bake at 325 for 30 minutes.
If you have questions you can email Leanne at leanne.mantha@barclaysglobal.com
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