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Baking Camp | Summer 2017

Hand cookies (makes about 8 large cookies)-Monday

1 ½ cups granulated sugar

1 1/3 cups shortening

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

2 whole eggs

2 ½ teaspoons milk

4 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon salt

Egg wash

1. Preheat the oven to 375 degrees

2. Cream the granulated sugar, shortening, vanilla and lemon zest thoroughly

3. Add the eggs and beat until light and fluffy, add milk and mix

4. Sift the flour, baking powder, and salt, then blend into the sugarmixture

5. Divide the dough in half, slightly flatten between 2 sheets of waxpaper and freeze for 20 minutes

6. Roll out the dough on a lightly floured surface. Carefully cut aroundhands using a dull knife

7. Arrange hand cookies on lightly greased cookie sheet and brushcookies with egg wash

8. Bake for 6 minutes

9. Transfer cookies to wire rack to allow them to cool


4 cups powdered sugar

2 sticks butter

2 tablespoons heavy cream

dash vanilla extract

1. Combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy

2. Separate frosting and dye preferred colors. Place frosting in disposablepiping bags or ziplocs with a hole in the corner and decorate cookies

Marshmallow surprise cookies (makes about 2 dozen)

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,cocoa powder, baking soda and salt

2. In the bowl of an electric mixer, cream the butter and sugar togetheruntil light and fluffy, about 2 minutes. Add egg, milk and vanilla andbeat until well combined. Add flour mixture and mix on low speed untilcombined

3. Using a tablespoon or an ice cream scoop drop dough onto ungreasedbaking sheets about 2 inches apart. Bake until cookies begin to spreadand become firm, 10-12 minutes

4. Remove baking sheets from oven and place a marshmallow, cut-sidedown, in the center of each cookie, pressing down slightly. Return tooven and continue baking until marshmallows begin to melt, 2 to 2 ½minutes. Transfer cookies to wire rack to cool before frosting

5. Spread about 1 tablespoon of chocolate frosting over eachmarshmallow, starting in the center and continuing outward untilmarshmallow is covered

Whoopie pies (makes 6)

½ cup shortening

1 cup white sugar

2 eggs

2 cups all-purpose flour

5 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon salt1 teaspoon baking soda1 cup milk1 teaspoon vanilla extract


¾ cup shortening

2 cups confectioners’ sugar

1 pinch salt

1 teaspoon vanilla extract

1. Preaheat oven to 350 degrees

2. In large bowl cream shortening, sugar, and egg yolks

3. In a separate bowl sift together flour, cocoa powder, baking powder,salt, and baking soda

4. Add to other mixture alternately with milk, beating well. Add vanilla at the end

5. Drop by large spoonfuls on greased pan. Bake for 10-15 minutes.Remove to wire rack and cool completely

6. To make filling: beat together shortening, confectioners’ sugar, saltand vanilla

7. To assemble: Spread the flat side of one cookie circle with a spoonfulof filling. Top with another cookie

Mini Soda Breads (makes 16 large buns)-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

1. Preheat oven to 375 degrees

2. Combine flour and butter, working it with fingers until it hasconsistency of course oatmeal

3. Add sugar, baking powder, baking soda, salt and raisins mixing withfingers

4. Whisk egg and buttermilk together

5. Make a well in center of the dry ingredients and add the egg-buttermilk mixture

6. Stir until well blended, and form into a ball

7. Lightly dust clean surface with flour and knead dough for 3-4 minutesuntil smooth

8. 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

9. Gently press the top of the buns with palm of hand to flatten it slightly

10. Using a very sharp knife dipped into flour cut a cross on top ofeach bun

11. Bake in preheated oven for 20-25 minutes or until golden and crusty

Cornbread (makes about 9)

½ cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

½ teaspoon baking soda

1 cup cornmeal

1 cup all purpose flour

½ teaspoon salt

1. Preheat oven to 375 degrees, grease an 8 inch square pan
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quicklyadd eggs and beat until well blended. Combine buttermilk with bakingsoda and stir into mixture in pan. Stir in cornmeal, flour, and salt untilwell blended and few lumps remain. Pour batter into the prepared pan3. Bake in the oven for 30-40 minutes or until toothpick inserted comes out clean

Strawberry Shortcakes (makes about 4)

2 pints ripe strawberries

½ cup sugar

4 cups flour

3 tablespoons sugar

¼ teaspoon salt

5 teaspoons baking powder

1 ¼ cup butter

3 cups whipping cream

¼ teaspoon vanilla extract

1. Remove stem from strawberries. Cut in half or slice depending on size.Gently crush about ¼ of the berries with a fork to release their juices. Mix remaining berries and ½ cup sugar. Set aside, covered for about½ hour to develop flavor

2. Preheat oven to 450 degrees

3. In large mixing bowl, sift together flour, 3 tablespoons sugar, salt andbaking powder. Add ¾ cup of softened butter, and rub into dryingredients. Add 1 ¼ cup cream and mix to a soft dough. Knead thedough for one minute on a lightly floured surface. Roll it out to about½ inch thick. Cut round biscuits using cutter

4. Grease baking sheet. Place half the rounds on it. Melt remaining butterand brush a little on the rounds. Place remaining rounds on top. Bakefor 10-15 minutes or until golden brown

5. Remove from oven and pull shortcakes apart. Brush the insides withsome of the remaining melted butter

6. Beat remaining cream until it thickens. Add vanilla, beat again untilthick

7. Place a bottom half of the shortcake on each plate. Top with agenerous spoonful of berries. Cover with a top half, add a few more berries and top with whipped cream

Mini Blueberry Tarts (makes about 4)-Wednesday

1 ¼ cup all purpose flour

1/3 cup sugar

¼ teaspoon salt

8 tablespoons cold unsalted butter, cut into small pieces


3 cups fresh blueberries

2 tablespoons cornstarch

2 teaspoons lemon zest

2 tablespoons lemon juice

2/3 cup sugarpinch of salt

1. Preheat oven to 375 degrees. In a food processor, combine flour,sugar, salt and butter. Process until large moist crumbs form

2. Spoon dough into individual tart pans. Press the dough into the tartpan and up the sides until firmly packed. Freeze for about 10 minutes.Prick bottom of the dough all over with a fork. Bake for 10-12 minutes

3. Bring ¼ cup water and 1 cup berries to a boil over high heat. Reduceheat and simmer. Stir occasionally, until berries start to break downslightly (3-4 minutes)

4. In a small bowl, mix cornstarch with 2 tablespoons water. Stir intoberry mixture. Add lemon zest and juice, sugar and salt. Bring to aboil, then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken. Remove from heat and stir in remainingberries. Immediately pour hot berry mixture into cooled tart shell.Reserve a little berry mixture to pile on top of tarts.

Mini Quiche (makes 12)

1 ¼ cup flour

1 ¼ stick butter

4-5 tablespoon cold water

1 tablespoon olive oil

1 onion, peeled, finely chopped

4 slices bacon chopped

1 bell pepper chopped

½ cup cheddar cheese (block)

3 large eggs¾ cup milk

salt and pepper

1. Sift the flour and salt into a bowl and stir in the butter. Using fingers,rub the butter into flour until mixture resembles breadcrumbs. Stir inthe water and mix to a dough. Knead until smooth. Wrap in plastic andchill for 30 minutes

2. Preheat oven to 375. Heat oil in frying pan and saute onion and baconuntil onion is soft and bacon is cooked. Cool

3. Lightly grease muffin tin. Divide the dough into 12 pieces and roll eachout on a lightly floured surface. Gently press into the holes of themuffin tray. Prick the bases with a fork and chill for 15 minutes

4. Shred cheddar cheese

5. Divide the onion and bacon mixture between muffin tin. Top withcheese. Beat together eggs and milk and season with salt and pepper.Pour eggs into muffin tin

6. Bake for 15-20 minutes

Chocolate Mousse Pie (makes about 8 servings)

21 oreos, crushed

¼ cup butter, softened

1 cup heavy cream

1 (12 oz) package semisweet chocolate chips

1 teaspoon vanilla extract

1 pinch salt

2 cups heavy cream

¼ cup white sugar

1 cup heavy cream, chilled

¼ cup white sugar

1. Preheat oven to 350 degrees. Generously grease a 9 inch springformpan with 2 3/4 inch sides.

2. In a medium bowl, mix together crushed cookies and softened butteror margarine. Press mixture evenly into greased pan. Bake inpreheated oven for 5 minutes, then allow to cool

3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top ofa double boiler. Heat until chocolate is fully melted and mixture issmooth

4. Pour chocolate mixture into a bowl and cool to room temperature,stirring occasionally

5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beatuntil stiff peaks form. Fold whipped cream into chocolate mixture. Pourmixture into cooled crust.

6. Chill pie at least 6 hours before serving. Prior to serving, beatremaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipeonto top of pie with a star tip, or place a spoonful on top of each slice

Pineapple Upside Down Minis (makes about 12)-Thursday


¼ cup butter

½ cup brown sugar

1 (20 ounce) can crushed pineapple, drained

12 maraschino cherries


1 cup all-purpose flour

¾ teaspoon baking powder

¼ teaspoon salt

¼ cup unsalted butter, softened

1/3 cup brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

½ cup whole milk


1. Preheat oven to 350°F. Spray a standard 12-count muffin pan wellwith non-stick cooking spray and set aside.

2. Add the butter and brown sugar to a small saucepan over mediumheat. Mix until the butter is melted and the mixture is completelysmooth. Remove from the heat and evenly distribute between all12 muffin cavities.

3. Place 1 maraschino cherry in the middle of each muffin cavity.Spoon the crushed pineapple evenly between all 12 muffin cavities(you’ll probably have some left over).

Set aside Cake:

1. In a large mixing bowl, mix together the flour, baking powder, andsalt. Set aside.

2. In a large mixing bowl using a hand-held mixer, beat the butter,brown sugar, and granulated sugar until light and fluffy. Add inthe egg and vanilla extract, making sure to mix well after eachingredient.

3. Add the dry ingredients in three additions alternating with themilk, starting with the dry ingredients and ending with the dryingredients, mixing each time until just combined. Evenlydistribute the cake batter between all 12 muffin cavities.

4. Bake at 350°F for 20-25 minutes or until a toothpick inserted intothe center of the cakes comes out clean. Remove from the ovenand allow to cool in the pan for 5-10 minutes. Slide a knife around
the outside of each cake (to loosen them from the pan), place awire rack on top of the muffin pan. Very carefully (the pan will behot!) flip the wire rack over with the muffin pan on top. Gently remove the muffin pan to release the upside-down cakes

Mini Lava Cakes (makes about 4)

½ cup unsalted butter, plus more for buttering the molds

4 ounces semisweet chocolate, chopped into small pieces

4 large eggs

¼ cup sugar

2 teaspoon flour plus more for dusting molds

1. Put the butter in a medium bowl and melt in microwave. Add thechocolate to the hot butter and stir until melted.

2. Crack 2 eggs into a bowl, and add 2 more yolks (discard the extrawhites). Add the sugar, and beat or whisk until light and thick, about 1minute. Add egg mixture and 2 teaspoons flour to the meltedchocolate; beat until combined

3. Butter and lightly flour molds or ramekins (make sure not to miss anyspots, or the cake will stick). Tap out excess flour. Divide the batteramong the molds

4. When you’re ready to bake, heat oven to 450 degrees. Put the moldson a rimmed baking sheet and bake until cakes have puffed up a bit.The tops are barely set and the cake still jiggles slightly when shaken,7-9 minutes (better underbaked than underbaked) Let sit for 1 minute

5. Put a plate on top of the ramekin and carefully invert the cake ontothe plate

6. Let sit for 10 seconds then lift up the ramekin

7. Serve with piped whipped cream

Whipped Cream

1 cup heavy whipping cream

2 tablespoons sugar

1. Beat together until cream forms stiff peaks