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Baking Camp II | Summer 2017

Black and White cookies (makes about 2 dozen)-Monday

5 cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cup sugar
16 tbsp butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 lb confectioners’ sugar, sifted
3 oz unsweetened chocolate, finely chopped

1. Heat the oven to 375°. In a large bowl, whisk together flour, baking powder, and salt; set aside. In another bowl, combine sugar and butter, and beat with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition, and beat until smooth. Add milk, vanilla, and the reserved flour mixture; beat on low speed until just combined.
2. Use an ice cream scoop or a 1 ⁄ 4 -cup measuring cup to divide the dough into roughly 24 portions. Transfer dough portions to parchment paper-lined baking sheets, spacing the portions 2″ apart. Bake until cookies are set and lightly browned at the edges, about 15 minutes. Let cool completely.
3. Meanwhile, make the icing: Whisk together the confectioners’ sugar and 1 ⁄ 3 cup boiling water in a medium glass bowl to make a smooth glaze (this will be the white icing). Working with one cookie at a time, hold the cookie horizontally, gently gripping it by the edges, and dip the top in the white glaze (you’ll get some icing on your fingers); then return the cookie to the baking sheet to let the icing set. Meanwhile, make the black icing by adding the chocolate to the remaining white glaze. Microwave the mixture for about 45 seconds; stir to combine. Dip each white-glazed cookie vertically halfway into the chocolate glaze and transfer to the baking sheet. Let the chocolate glaze set completely before serving
4. To quicken the setting of the glazes, place the cookies in the refrigerator for about 20 minutes after each coating

Mexican Wedding Cookies

1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup confectioners’ sugar.

In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners’ sugar. Store at room temperature in an airtight container.


Irish Soda Bread-Tuesday

4 cups flour
4 tablespoons unsalted butter
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups raisins
1 egg
1 ¾ cup buttermilk

Preheat oven to 375 degrees. Combine flour and butter, working it with fingers until it has consistency of course oatmeal. Add sugar, baking powder, baking soda, salt and raisins mixing with fingers
Whisk egg and buttermilk together. Make a well in center of the dry ingredients and add the Egg buttermilk mixture. Stir until well blended, and form into a ball. Lightly dust clean surface with flour and knead dough for 3-4 minutes until smooth Divide dough into 16 equal portions, shape each portion into a ball and place balls at least 3 inches apart on a greased baking sheet. Gently press the top of the buns
with palm of hand to flatten it slightly. Using a very sharp knife dipped into flour cut a cross on top of each bun. Bake in preheated oven for 20-25 minutes or until golden and crusty

Strawberry Shortcakes (Gluten Free)

3/4 cup Buttermilk shaken
1 cup gluten-free flour blend
3/4 cup almond flour
2 Tbsp cornstarch or sub arrowroot starch
3 Tbsp organic cane sugar*, plus more for topping (or sub stevia to taste)
1/2 tsp sea salt
2 tsp baking powder
3 Tbsp coconut oil
1 lb strawberries, hulled and sliced (organic when possible)

Preheat oven to 400 degrees F (204 C) and grease a baking sheet.

To a large mixing bowl, add gluten-free flour blend, almond flour, cornstarch, organic cane sugar, sea salt, and baking powder and whisk to combine. Add the coconut oil and use a pastry cutter, whisk, or fork to “cut” the oil into the flour until small bits remain. Add ¾ of the buttermilk to the dry mixture and stir with a spoon to combine. You’re looking for a semi-sticky dough, and you may not use all of the buttermilk. I used all but 1-2 Tbsp. If your mixture looks too dry, add more buttermilk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or gluten-free flour blend.

Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little gluten-free flour. Handling as little as possible, form into a 1-inch- thick disc with your hands. Then using a well-floured biscuit or cookie cutter (or narrow drinking glass), cut out circles and transfer carefully to a greased baking sheet (arranging the shortcakes so they touch. Continue, reforming dough as needed, until all of the dough is used – about 6 shortcakes. Brush the tops of the shortcakes with buttermilk and sprinkle with a bit more cane sugar.

Bake at 400 F for 15-17 minutes or until the outside is crisp and they are beginning to brown slightly. Then increase heat to 450 F (232 C) and bake for another 3-5 minutes to brown the outside. Watch carefully and be sure not to burn. Remove biscuits from oven and let cool 5 minutes. Then carefully separate the shortcakes so they can cool completely. It’s important to let these cool and the steam to release or they can be a bit on the moist side. Room temperature is best for serving. To serve, carefully slice shortcakes in half (optional) and top with sliced strawberries and whipped cream or ice cream.


1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Strawberries cut up
½ banana cut up
Nutella to drizzle

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Macaroons Kisses

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14 ounce) package flaked coconut

Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside. In large bowl, combine sweetened condensed milk, egg white, extracts and
coconut; mix well. Drop by rounded teaspoon onto prepared baking sheets; slightly flatten each mound with a spoon. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Macaroon Kisses:
Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking. Or dip in chocolate or put mini choc chips

Marshmallow surprise cookies (makes about 2 dozen)-Thursday

1 ¾ cups all-purpose flour
¾ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup sugar
1 large egg
½ cup milk
1 teaspoon vanilla extract
12 large marshmallows, cut in half horizontally
1 container chocolate frosting

1. Preheat oven to 375 degrees. In a medium bowl whisk together flour, cocoapowder, baking soda and salt
2. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Add egg, milk and vanilla and beat until well combined. Add flour mixture and mix on low speed until combined
3. Using a tablespoon or an ice cream scoop drop dough onto ungreased baking sheets about 2 inches apart. Bake until cookies begin to spread and become firm, 10-12 minutes
4. Remove baking sheets from oven and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven and continue baking until marshmallows begin to melt, 2 to 2 ½ minutes. Transfer cookies to wire rack to cool before frosting
5. Spread about 1 tablespoon of chocolate frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered