Search Results: Cream Cheese Frosting

CREAM CHEESE FROSTING

FULL BATCH                                       HALF BATCH

1/2 lb. unsalted Butter                       4 oz. unsalted Butter

4 oz. Cream Cheese                           2 oz. Cream Cheese

4 cups Powdered Sugar                      2 cups Powdered Sugar

1/4 cup warm Milk                             2 Tbsps. warm Milk

1 Tbsp. Vanilla                                  2 tsps. Vanilla

DIRECTIONS:

  • Bring the Butter and Cream Cheese to room temperature; mix together until soft and creamy.
  • Beat in the Powdered Sugar, Milk and Vanilla.
  • Mix well until very smooth.
  • Use on Quick Breads or Cinnamon Rolls

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Posted by sylveee - 2013/02/03 at 5:27 PM

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PUMPKIN FRUIT MUFFINS

 

 

 

 

Today’s Pumpkin Recipe is for Muffins.  The Recipe I have posted uses Cranberries as the additional fruit.  However, the photo I have posted is for  Pumpkin Muffins with diced fresh Peaches and Golden Raisins.  The Pumpkin/Cranberry Muffin is perfect for Thanksgiving whereas the Pumpkin/Raisin Muffin is ideal for Halloween or anytime of the year as well.  I used canned Pumpkin for the Muffins but whenever I make Pumpkin Pie, I much prefer to use a fresh Pumpkin.  Granted, using fresh Pumpkins is kind of a pain in the neck but well worth it.  When I post the Pumpkin Pie segment I will show the procedure for cleaning and baking a fresh pumpkin.  You cannot use the same pumpkins as used for Jack O’ Lanterns but instead use a Pie Pumpkin.  They are small, more meaty and more tasty and easier to work with.

 

 

                                 Sugar Pie Pumpkins

 

 

The Pumpkin Muffins are great for Breakfast or for a Snack.  For a little enhancement top with a Cream Cheese Frosting.  Probably the ‘healthiest’ type of frosting in that it contains Cream Cheese – a milk product.  Of course, it also contains Butter but if you are worried about the fat content you can always use less butter than the recipe calls for.

 

 

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Posted by Admin Test - 2019/10/12 at 3:51 PM

Categories: Main   Tags:

FALL BOUNTY

The Summer Heat Waves are over, Daylight Savings Time has ended and finally, it feels like Fall.  Time to switch meals from Summer Light to Fall Hearty.  This morning for Breakfast we had freshly baked Pumpkin Muffins along with Scrambled Eggs and fresh Coffee from Thunder Mountain Coffee on the top of Hawaii near Kona.  Having recently visited there it was hard to resist bringing back some of their Coffee.  Normally I am not a big Coffee Drinker and can do without but Thunder Mounter  Coffee is excellent and I guess I am going to have to purchase some using mail order.

 

             Pumpkin Muffins with Cream Cheese Frosting and Scrambled Eggs.

 

To get back to Fall Foods, please check out some of the recipes on my blog.  You will find them simple to prepare, delicious and warming to eat.  Fall is time when Squash is plentiful, freshly harvested, and delicious when prepared properly.  Let’s start with Butternut Squash, a favorite among Italian Chefs.  Here is a recipe for .  Try it and let me know what you think.

 

While we are talking about Pasta and Squash (and yes, Pumpkin is a Squash) think about making Ravioli de Zucca.  A delicious variation of Ravioli and not too difficult to make.  It is early Fall and the  Pie Pumpkins are in the market waiting to be purchased.

 

Ravioli made with fresh Pumpkin

 

 

 Sugar Pie Pumpkins

 

 

Golden Squash Jubilee is another delicious  recipe – you could almost any kind of squash but yellow or orange is most attractive.  Sweet Potatoes or Carrots can be substituted for the squash.  This dish goes well with Poultry (Thanksgiving Turkey?), Pork or even Fish.

Squash can even be used to bake with.  Zuchinni Muffins are delicious – a good way to get vegetables into your diet.  For variation you can substitute Apples, Pumpkin or any other kind of fruit for the Zuchinni.

 

                                                    Zucchini Muffins

 

While we are talking about Fall Foods and Pumpkin specifically don’t forget about that Pumpkin Pie.  Follow the link to a delicious Pumpkin Pie Recipe in a non-traditional Pecan Crust.  Serve for Thanksgiving Dessert with freshly Whipped Cream.  Even though the Pie below may look burned it is not.  It is just nicely and well browned.

 

 

 

 

                                                  Pumpkin Pie in Pecan Crust

                                              Pumpkin Pie in Pastry Crust

 

 

 

 

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Posted by sylveee - 2017/11/05 at 10:30 AM

Categories: Main   Tags:

GINGERBREAD APPLESAUCE CAKE – Culinary Makeovers

Here we go again!  Remember the Gingerbread Waffles made from the leftover pieces of Gingerbread Houses?  Well, with only a 2 person Household, you can only eat Gingerbread Waffles so many days in a row and since I hate to throw good food away, I did it again!  I decided to make cookies with the Waffle Batter and wouldn’t you know, I did not think about putting extra sugar into it – Waffles don’t need a lot of sugar since you usually pour syrup on them or top with sweetened fruit and when we tasted the cookies – uh oh!  They tasted like Gingerbread Biscuits – not very palatable –  so instead of throwing the cookies away, I just dried them out and pulverized them again just like I did with the leftover House pieces.  I then used my Zucchini Bread Recipe as a guide and made a delicious moist Gingerbread Applesauce Cake with Raisins.  This was a delicious and satisfying Breakfast Delight!

 

So here is how I made the Gingerbread/Applesauce Cake.  The recipe can be adapted for use without the leftover Gingerbread pieces.  Just let me know and I will change it for whoever would like it.

 

Pictured below are the cookies – i left them uncovered for a couple of hours to dry them out – they were a moist cookies and would have been really good with some sugar and maybe some raisins added to them.

 

Gingerbread Waffle Cookies

 Gingerbread Waffle Cookies

 

Place the cookies in your Food Processor and chop them up, using the PULSE BUTTON at first;  once they are broken up, then turn it on and run just until they are a fine crumb – not more than a couple of seconds at a time.

 

Measure the crumbs – if you do not have 2 cups of crumbs, adjust the other ingredients accordingly

 

 

  • Gingerbread Crumbs

     Gingerbread Crumbs

    The remaining ingredients that you are going to need are:

     

    1 cup All-Purpose Flour

    1/2 tsp. Salt

    1/2 tsp. Baking Soda

    1 tsp. ground Cinnamon

    1/2 tsp. ground Ginger

    1/4 tsp. ground Cloves (optional)

    3 large Eggs

    1/2 cup Butter, melted

    1 tsp. Vanilla

    1 cup Brown Sugar

    1 cup Applesauce

    1/2 cup Raisins

     

    The Applesauce pictured below was homemade chunky Applesauce

     

     

     

    Applesauce

      Applesauce

     

    This cake was all made in the Food Processor, but if you don’t have one or prefer not use it, you can do this with a Portable Mixer, Standing Mixer, or even with hand implements.

    Once you have your crumbs, Applesauce and Rasins prepared and measured, begin making your cake.

    • Adjust the oven rack to the middle position and heat to 350 degrees.
    • Butter, or spray an 8 or 9″ round or square pan and set aside.
    • Combine the Flour, Salt, Baking Soda and Spices in a medium size bowl.
    • Place the Eggs in the Food Processor and run until they are well mixed.
    • Add the Brown Sugar, Butter and Vanilla and mix again.
    • Add the Applesauce and Pulse until it is well distributed.
    • Add the Flour Mixture and run until well – mixed.  (DO NOT OVERMIX!)
    • Add the Raisins and pulse, just until they are distributed throughout the batter.
    • Pour the mixture into the prepared pan;  tap lightly to level and then bake for 45 minutes or until a pick inserted in the middle comes out clean.
    • Allow the cake to cool on a wire rack before inverting onto a serving platter.
    Baked Cake

      Baked Cake

     

    Serve warm or at room temperature with Vanilla Ice Cream or top with a Cream Cheese Frosting.

     

    Cake Portion with Ice Cream

     Cake Portion with Ice Cream

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    Posted by Admin Test - 2016/01/19 at 9:58 PM

    Categories: Baking, Cookies, Dessert Ideas, GINGERBREAD HOUSES, Main   Tags: , , , , , ,

    LET’S BAKE! – RAISIN SPICE BARS

    It’s still National Bake Week so what are you going to bake today?  I made some Raisin Spice Bars which served as our Breakfast today. /raisin-and-spice-bars/ They are yummy and full of energy.  Do you like Baked Goods with Molasses and Raisins?  I do and these are especially good.

    Before we go any further, do you know where Molasses comes from?  If not, think about the different types of Sugar we have.  There is:  Granulated, Brown, Dark Brown, Powdered and then Turbinado which some manufacturer’s call Raw.  Bear in mind that you cannot use Raw Sugar. It is full of bugs and what not.

     

    So how does the Brown Sugar get its color?  Molasses, that is what!  There are many steps in the manufacture of Sugar and Granulated is the final one in the processing of sugar cane.  Molasses is a natural product in sugar.  So on the way to being Granulated, Brown and Dark Brown are one of the products.  So Molasses is a sweetener.

     

    Making these breakfast gems is a simple task, especially if you use your food processor or electric mixer.  Start with softened Butter and Cream it with the Sugar.  Either Light Brown or Granulated Sugar can be used, depending on how much Molasses taste you want in the finished product.  Next add the Egg, Molasses and Milk and blend well.

    Batter made in Food Processor

     

    Finally add the Raisins.  For a moister and plumper raisin you can plump them by steeping in boiling water for 5 minutes.  Be sure to drain well after plumping.

     

    Turn the mixture into a greased pan and bake at 350 degrees for 20-25 minutes, depending on the oven.  When a toothpick inserted near the middle comes out dry, then your Spice Bars are done.  Cool on a wire rack.  When completely cool, cut into bars.

    Raisin.Spice Bars Square

    If desired a Confectioners Sugar Glaze or a Cream Cheese Frosting can be used.  /cream-cheese-frosting/

     

    Again, this bar makes a very tasty and somewhat nutritioius breakfast.  For an even healthie snack, substitute part of the cake flour with whole wheat flour.

     

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    Posted by sylveee - 2013/04/05 at 3:36 PM

    Categories: Baking, Baking Tidbits, Main, National Food Days   Tags: , , , , , , , ,

    RAISIN AND SPICE BARS

     

     

    Raisin.Spice Bars ready to be cut into Bars

     

    INGREDIENTS:

    1 ¾ cups Cake Flour                                ¼ cup Light Brown Sugar

    ½ tsp. ground Ginger                               1 Extra Large Egg

    ½ tsp. ground Cinnamon                          ½ cup Molasses

    1 tsp. Baking Soda                                    3/8 cup Milk

    ¼ tsp. Salt                                              1 cup Raisins, plumped*

    1½ cup unsalted Butter

    DIRECTIONS:

    1. Preheat oven to 350 degree and adjust the rack to the center position.
    2. Spray a 9x 12 baking dish with a Vegetable Spray.
    3. Sift together the Flour, Spices, Soda and Salt.
    4. Cream the Butter together with the Sugar and Egg.
    5. Add the Molasses and Milk and mix well to combine.
    6. Stir in the Flour Mixture, being sure to combine all the dry ingredients together with the wet ingredients.
    7. Stir in the Raisins and transfer the mixture to the prepared pan.
    8. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
    9. Remove from the oven and allow to cool before cutting into bars.
    10. If desired, spread with a thin Confectioner’s Sugar Glaze** or a Cream Cheese Frosting.

     

     

    *  To plumb the raisins, cover with boiling water and allow to stand for 5 minutes.  Pour into a colander and drain well.  If needed, blot with a paper towel before adding to the batter.

     

     

    ** To make a Glaze, use one cup powdered Sugar;  add 1 Tbsp. melted Butter and enough warm milk to make a thin glaze.  Add ½ tsp. Vanilla if desired.

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    Posted by sylveee - 2013/04/05 at 10:22 AM

    Categories:   Tags:

    BANANA/MAC BREAD

     

     

     

     

     

     

     

     

     

    Ingredients:

     

    2 cups All-Purpose flour                                                          2 Eggs

    1/2 tsp.  Salt                                                                         5/8  cup Brown Sugar

    1/2  tsp.  Baking Soda                                                            1/2  cup melted Butter

    1/4 tsp.  Baking Powder                                                          1 -1/3 cups ripe Banana mashed with

    1/2  tsp.  Cinnamon                                                                1 tsp. Lemon Juice

    1/4  tsp. Cloves                                                                      1 tsp. Vanilla

                                                                                  1 cup chopped Macadamia Nuts

    Directions:

     

    1. Grease one large loaf pan or 12 muffin cups; dust lightly with sugar   and set aside;
    2. Set oven rack at middle position; preheat oven to 350 degrees.
    3. Measure Flour, Salt, Baking Soda, Baking Powder, Cinnamon and Cloves; mix together in a medium mixing bowl and set aside.
    4. Beat Eggs with paddle beater in electric mixer just until well-blended..
    5. Slowly add the Sugar and continue beating until all the Sugar is beaten in.
    6. Lower speed to 1 and gradually add the melted Butter; turn speed back up to high and continue beating until well-blended.
    7. Add the prepared Fruit-and Vanilla; mix at low speed until well combined.
    8. Slowly add the Flour mixture to the Egg mixture while still beating at low speed.  Mix until well-combined.
    9. Stir in the chopped Macadamia Nuts.
    10. Pour into the greased pan and bake for 40 min. (20 min for muffins) or until a toothpick inserted in the middle comes out clean and dry.
    11. Cool on rack for 15-20 minutes; loosen bread from sides of pan with metal spatula and turn out on cooling rack.  Let stand until completely cool.  Wrap and store or slice and serve.

     

            Note:  This Bread is also good served with Cream Cheese Frosting

                          /cream-cheese-frosting/

     

     

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    Posted by sylveee - 2013/02/22 at 8:08 PM

    Categories:   Tags:

    CARROT CAKE

     

     

     

     

     

     

     

     

     

     

     

    INGREDIENTS:

    2 cups All-Purpose Flour                            4 Eggs

    1 tsp. Baking Powder                                 1 cup Sugar

    1 tsp. Baking Soda                                     ½ cup Vegetable Oil

    1 tsp. Salt                                                  3 cups shredded Carrots

    1 tsp. ground Cinnamon                              ½ cup unsweetened Coconut,  shredded

    ½ tsp. ground Ginger                                  Cream Cheese Frosting

     

    DIRECTIONS:

    1. Combine the Flour with the Baking Powder, Baking Soda, Salt, Cinnamon and ground Ginger.
    2. Using either a food processor equipped with the chopping blade or a standing mixer equipped with the paddle beater, beat the Eggs for one minute or until well combined.
    3. Add the Sugar and beat until the Sugar is well-combined with the Eggs.
    4. Stir in the Vegetable Oil, shredded Carrots and shredded Coconut.
    5. Stir in the Flour mixture; beat until all the ingredients are well-combined.
    6. Pour into a 13 x 9 x 2 inch baking pan that has been sprayed with a Vegetable Coating.
    7. Alternatively use  muffin tins which have been sprayed or lined with cupcake papers.
    8. The pans should be a little more than half full.
    9. Bake in a preheated 325 degree oven for 45 minutes or until a toothpick inserted in the middle comes out clean.
    10. For Cupcakes, bake 20-25 minutes, depending on the size of the Cupcake pans.
    11. Frost with Cream Cheese Frosting, frostings/cream-cheese-frosting/ if desired or just serve unfrosted.

     

    Yield:  12 – 15 Servings or 12 Giant Muffins, 24 normal size muffins or 48  

    mini-muffins

     

    Variation:  combine shredded Red Beets or Golden Beets with the Carrots

                      One cup Raisins or Currants may be stirred in at the end of the  

                      mixing period.

     

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    Posted by sylveee - 2013/02/03 at 5:54 PM

    Categories:   Tags:

    MY CULINARY DIARY

    March 25th – March 26th

     

    Sunday – 3/25 – Looks like this Sunday is another day filled with cooking and baking which is the perfect thing to do in rainy weather.  Started the Day with making Ebelskivers and Sausage for Breakfast.  My Ebelskivers actually have apples inside (as the name proclaims).  We had them with a Mixed Berry Syrup.

    Danish Ebelskivers (with Apple inside)

    After going out to the market to pick up a few things we came back and I decided to cut up the Chicken for Dinner tonight.  Since it was a whole Chicken and I was only going to use the Breasts for our Dinner, I froze the Legs, Thighs and Wings for another meal.  I used the Back and some other Chicken parts I had in the freezer to make a stock along with some Onion, Celery, Parsley and Carrots.  That has been cooking for most of the day so far (it is now 4:06 PM)

    I cut up the Breasts into bite-sized pieces and then coated the pieces with the Sauce Mixture for Cashew Chicken.  Next, I made a sponge for the Rye Bread that I was planning to make for tomorrow.

    After eating lunch and then being reminded by Lesli’s post on Facebook that she had made Cinnamon Bread I remembered that I was going to make ‘Grandma’s Rolls to take up to Joel and Nesbyth next weekend, so I went back to the Kitchen and made up a double batch of the dough so that we would have some here at home and still have enough to take with me next weekend.  (These will be frozen)

    Around 4:15 I went back to the kitchen and rolled out and shaped the Cinnamon Roll Dough.  Half the batch was made into Cinnamon Rolls and the rest into Grandma’s Buns.  The portion made into Grandma’s Buns was frozen, unrisen.  This way, I will take them out of the freezer either the night before I leave or the morning of the day that I leave, will thaw them and bake them so the rolls will be fresh when I bring them.  We are having Cinnamon Rolls for Breakfast tomorrow morning!

     

     

    Baked Cinnamon Rolls

     

    After finishing the rolls, I then made  Bao Dough (trying out a new recipe for the Dough) and made the filling for the Bao.  The filling was made from the leftover Tofu from the Stir Fry we had on Friday Night.  Added some Green Onions and minced Ginger Root to it.  Rolled out the Dough and cut circles and made the Bao and put them in the steamer.

     

    Bao Dough made with Self-Rising Flour

     

    Bao Dough - Cut into Rounds

     

     

     

     

     

     

     

     

     

     

     

    Boiled some water for the Rice Noodles that we were having with the Cashew Chicken.  Cleaned and sliced some White Mushrooms and sautéed them with Green Beans.  Shut off the heat and set aside to reheat just before dinner.

    Turned the heat on under the steamer and started cooking the Bao.  When the water boiled for the Noodles, I put them in the Boiling Water for 2 minutes and then started heating the wok for the Cashew Chicken.  Drained the Noodles and put them in cold water and sautéed the Green Onions for the Chicken.  Added the Chicken and sautéed for about 5 minutes and then added the Cashews and cooked another minute.  Removed the lid from the steamer to slightly dry the Bao and then we were ready to eat.  The Bao were our appetizer and I served them with Hoison Sauce.

    Filling Ingredients for Bao

    Steamed Bao

     

     

     

     

     

     

     

     

     

     

     

    After dinner, I loaded the dishwasher and ran it;  I still had an amazing array of bowls, pots and pans soaking in the sink.  You would never know that only two people were eating here tonight.

     

    Pots & Bowls to Wash after loading the Dishwasher

     

     

    Next, I strained the Chicken Stock, retaining only the broth and discarding the bones, skin and vegetables.  Put the Stock in plastic containers and froze it for later use.  I have about 6 cups of stock which will come in handy for cooking or making soup, if I decide to do that.

     

     

    Simmering Chicken Stock

     

    Once I had the dishwasher running, I removed the Rye Bread Sponge from the refrigerator and made that Dough.  Set it to raise and heated the Pizza Stone to bake it on.  An hour and 15 minutes later the Bread had risen, so I turned it out onto the peel, brushed it with Egg White (Whoops!  Forgot to slash the top.  Hope that didn’t affect the outcome.  Will know tomorrow when we eat it)

    Had to mist the oven 3 times, 5 minutes apart while the bread was baking,(Misting helps to form a nice crisp crust) then turned down the oven to 375 degrees and baked for 20 minutes more.  Then I turned off the heat and left the bread in the oven for another 5 minutes just to make sure it was done.

     

    Russian Rye Bread

     

     

    Next I washed most of the bowls and pots and pans that were in the sink.  It is relatively easy to wash them, if you soak them with hot water and a little bit of dishwashing liquid.  For really hard and cooked on food, soak them with Dishwasher Detergent.  It really gets the hard stuff off easily!  That is it for today, except I need to go and wrap the bread once it cools off.  This was a busy day, but accomplished a lot, including writing all this down.

    Monday – 3/26 – Monti’s BD, but can’t make him a BD Cake because he is not in town.  This AM we had the Cinnamon Rolls for Breakfast with Cream Cheese Frosting.  Ev had Blueberries with his.  Lunch for me was the leftover Bao and Cashew Chicken from last night.

    Tonight’s dinner is going to be an easy one.  Corned Beef from the Deli with Sauerkraut, Pickles and Homemade Potato Salad.  We will make Corned Beef Sandwiches on the Rye Bread I made yesterday.  Have to take it easy sometime.  Dessert for Ev will be the last of the Chocolate Chip Cookies and Lemon Cookies for me.  Tomorrow will have to make a new Chocolate Dessert for Ev.

     

     

     

     

     

     

     

     

     

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    Posted by sylveee - 2012/03/27 at 6:30 PM

    Categories: Baking, Bread, Breakfast Ideas, Cooking for Everyone, Dessert Ideas, Dinner Ideas, Lunch Ideas, Main, Pasta   Tags: , , , , , , ,

    LET’S GET COOKIN’ TEEN/PRETEEN BAKING CAMP

    This past July was Baking Camp time for the Teens and Preteens who take classes at Let’s Get Cookin’ in Westlake Village.  The schedule was as follows:

    Day One – Breads – Yeast and Quick Breads which included:

    Challah (Egg Bread), Kaiser Rolls, Pizza,  Cinnamon Rolls & Cream Cheese Frosting,  Monkey Bread Cheddar Cheese Biscuits Ginger Scones & Ginger Butter,  Fruit Muffins & Honey Butter and Jalapeno Cornbread.

    For lunch we made BBQ Pork Tenderloin and used the Biscuits to make Pork Sliders.  The sliders were served along with a salad.  The bread that was not eaten in class was divided into ‘take-home’ boxes for the student participants.

    Day Two – Cookies which included: Bar Cookies, Drop Cookies,  and a miscellaneous variety which included Black and White Cookies (a delicatessen favorite),  Mexican Sugar cookies (also known as Mexican Wedding Cookies), Ginger Snaps, Graham Crackers and Rugelach.  Included with the  Bar Cookies were Brownies and Lemon Bars.  The Drop Cookies included Chocolate Chip, Peanut Butter and Oatmeal Cookies as well as Lemon Meringues.  Lunch was a   salad and pizza  that never made  it to the oven on bread day.

    Day Three – Pastries which included: a variety of Pie Crusts, Pie Fillings, Cobblers and Fruit Turnovers.  The students also learned to make a variety of pie toppings which included Meringues and Whipped Cream.

     

     

    Making Pie Crust

    Rolling out Pie Crust

    Pie Crusts

     

     

    Mini- Apple Pies

    Berry Tart

    Day Four –  Cakes – which included  Classic White Cake, Sponge Cakes including Angel Food, Chocolate Lava Cake, Upside Down Cakes, and Cake for Decorating.  Frostings included Chocolate Fudge Frosting and Whipped Cream.  The students broke up into groups of 4 and each group made 6 inch cakes for each student to decorate the next day.  In addition, they made two other cakes which were one of the ones mentioned above.  The Angel Food Cake was split and filled with Whipped Cream and Strawberries and the Upside Down Cake was Peach.  Each student had their own individual Chocolate Lava Cake and the Fudge Frosting was put on the Classic White Cake.  The students also made several batches of Butter Cream Frosting to use for decorating on the last day.

    Day Five – Cake Decorating – the students learned how to crumb coat and to finish coat.  Different decorating techniques were also taught.  Each student made their own cake and was given a box to take it home in.  Several of the Students brought a full-size cake from home to decorate.  All in all, all the students enjoyed the camp and some let us know that they were practicing some of what they learned at home.

     

    A square Cake

    A heart-shaped cake

     

     

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    Posted by sylveee - 2011/08/25 at 7:58 PM

    Categories: Baking, Cooking for Kids, Dessert Ideas, Main, Pre-Teen Classes   Tags: , , , , , , , , , ,

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