recipe
May
01
2009

Welcome to Friday Baking with NotQuiteJuneCleaver! And HAPPY 17th to Rachel!

Welcome to Friday Baking with NotQuiteJuneCleaver! And happy 17th birthday to our baby girl, Rachel!  We are not doing anything today but enjoying  her supper of choice – salmon patties, mac n cheese and cupcakes.  Since Husband will be home next weekend (though briefly) we will have a family party and cake and the works.  Our gift to her this year is a tickets and a trip to see Unwigged & Unplugged in Dallas. We are all HUGE fans of Christopher Guest.  So this is going to be a treat.

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Her oldest brother, Zach and Hannah will be escorting her to the Nokia Theater tomorrow night to enjoy the concert.

Now back to Friday Baking! This first week we are going kick things of with a choice of recipes.  You can make either or both and get your name in the jar twice! I chose the first  recipe for a couple of reasons.  One: Rachel asked for this cake for her birthday this year. Two: I have never made it so it puts us all on equal ground starting out.

The second recipe is an old favorite that I have not made in FOREVER and will be making this week.

Now here is what you do.  Make either or both of these recipe between now and next Friday, when you will receive a new recipe to try.  As you try these recipes document your progress/outcome with photos posted to your blog.  Make a post about this “challenge” with the recipe or recipes and photos, link back here, let me know your post is up and I will take a peek, leave you a comment saying I have be there and drop your name in the mason jar for Saturday’s drawing.  This will happen EVERY week…so you have to stay tuned!  Now if you have any questions please ask!  Are you ready?  Then follow the link to the recipes! 

Strawberry Milkshake Whopper Marshmallow Cake

Cake
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
pink food coloring

Marshmallow Frosting:
4 egg whites
1 cups sugar
cup light corn syrup
pinch of salt
2 tsp vanilla
6 drops pink food coloring

Set rack at the middle level in the oven and preheat to 350 degrees.

Butter the bottom of two 9-inch round. Line bottom with parchment or waxed paper.

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often. Take 1/2 of the batter out and place into a separate bowl and set aside. Add 3 drops of pink food coloring to the remaining 1/2. Blend until the batter is pink in color.

Divide the white cake between the two pans. Then add the pink. Using a knife swirl the cake batters together for a marbled effect.

Bake for 30-35 minutes, OR until the center comes out clean. Remove from oven and let cool in pan for 15 minutes. Flip cake over onto a rack and remove parchment or waxed paper. Let cake cool completely before frosting.

Marshmallow Frosting: Using a large bowl, preferably the top of a double boiler, mix eggs, sugar, corn syrup ans salt until combined. Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes(be careful to not make it too hot since you are using eggs and don’t want them to scramble). Remove heat and beat 5-7 minutes until frosting is cool and stiff peaks form. Beat in vanilla. Add food coloring and beat until all the color is incorporated.

Place Strawberry Milkshake Whoppers(I found these at SuperWalmart) into a large sealable plastic bag. Keep a couple out for decorating. Taking either a pan or a meat pounder, smash them up into pieces. Set aside.

Place one cake layer on cake plate. Take one cup of frosting and spread it out evenly onto the layer. Sprinkle Whopper pieces onto the frosted portion of the layer.

Place the second layer on top of the frosted layer. Use remainder of frosting to frost top and sides of cake.

Use the remaining Whopper pieces to decorate the sides of the cake.

Serve the day of, as the marshmallow frosting will get very stiff if it sits around.

Recipe originally seen at :

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Mama’s Fried Fruit Pies

These little pies are so good. I challenge you to eat just one!

The Pastry: This pastry recipe will make twelve 5- to 6-inch pies.

* 3 cups all-purpose flour
* 1 teaspoon salt
* 3/4 cup Crisco or lard
* 1 egg, lightly beaten
* 1/4 cup cold water
* 1 teaspoon white vinegar

Mix together the flour and salt. Cut in the shortening or lard with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs. Stir together the beaten egg with the water and vinegar and sprinkle over flour mixture. Mix lightly until ingredients are well combined. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.

The Filling
Although the basic recipe is listed, please note that for each cup of dried fruit, you need at least a half-cup and probably more of water, and 2 tablespoons of sugar. If you make a dozen pies, you may want to use more than one kind of filling.

* 3 cups dried fruit (apricots, peaches, apples, cherries are all good choices)
* 1-1/2 cups water
* 6 tablespoons sugar
* 1/4 teaspoon cinnamon
* 1/4 teaspoon ground allspice

OR you can use canned pie filling

OR you can certainly use homemade chocolate, coconut or lemon filling! (Canned too I suppose but it won’t be as good!)

On very low heat, simmer the dried fruit in the water for 30 to 45 minutes, or until very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly. Stir in the sugar and spices. This step may be done in advance and refrigerated; however, warm up the fruit (microwave is fine) enough to take the chill off and make it workable before filling your pies.

Putting the pies together:
Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls. On a lightly floured surface, roll each ball into a 5- to 6-inch circle. Your circles do not have to be perfect, and ragged edges are okay.

Put 2 generous tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger), and then fold over the dough, making the familiar half-moon-shaped pie. Make sure the edges of the dough are even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a decorative edge if you like. You can also correct the more ragged edges during this step because the dough is pliable. Just make sure the filling is sealed in and any holes in the dough are crimped.

Frying
I use two methods and both are good. To deep-fry, heat the oil in a deep pan with steep sides or a deep-fryer. Carefully lower the pies into the oil, one at a time, and fry until golden brown, 3 to 4 minutes. You don’t have to worry about cooking the filling since it’s already cooked. The frying process merely cooks the dough.

The second method is panfrying. Fry the pies in about a half inch of 375° oil in a skillet or an electric frying pan set to 375° F. Panfrying takes a little longer and the pies have to be turned, but the end result will be every bit as good. Sprinkle the hot fried pies with confectioners’ sugar or cinnamon sugar.

I haven’t tried it but I am quite sure these could be baked.  If you try it let me know the results. I personally would like the baking sheet with parchment.

Break An Egg! And Happy Baking!


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Julia

We’re going to see the same concert on Monday! Looking forward to it, too.

oh i am definately going for the little pies!! i have been wanting to make some, so this is perfect! and how unusual to use dried fruit….the concert sounds like a fun night

Susan,
I made the Strawberry Milkshake Whopper Marshallow Cake this weekend…please see my blog for details!~

Can’t wait till Friday!

Cindy

http://mrsbscraftroom.blogspot.com