7/15/19 Beignet

My first attempt at Beignets turned out fairly well. The size of each is inconsistent and I will try again to improve. Messy to eat but worth it!!

7/14/19 Garden Pollinators

We have been having problems with a lack of pollinators in our backyard garden. This year we planted flowers at attack bees and butterflies. Zinnias have been our fave flower and we have had fresh flowers in the house all summer.

7/13/19 Squash and Tomato Pie

Using our vegetables again, another Squash and Tomato Pie!

7/9/19 Baguettes

Out of Baguette making practice! So, today I will get my skills up to par!!
Bakers Gonna Bake!!

7/8/19 Sticky Buns

Using a recipe from King Arthur Flour, I prepared Sticky Buns for my Prayer Breakfast group.

6/27/19 Tomato Quiche

Tomato Quiche using tomatoes from our garden! Threw in a few squash too!

6/1719 Donut Holes

Using a recipe from The Biltmore Stable Cafe, I prepared donut holes for the Prayer Breakfast group. So easy, the dough is prepared and cut into small circles. The cut dough can be refrigerated for several days. The cut dough was fried in 350 degree oil, then drained, and glazed.

6/3/19 Squash Pie

My friend Abi brought me some squash and some were used to make a pie.

5/20/19 Apple Turnovers

5/20/19 Apple Turnovers

Simple Apple Turnovers

Using techniques I learned at the Spouter Inn Bakery, I baked Apple Turnovers for Prayer Breakfast. I sliced apples and them with sugar and cinnamon. The apples were folded into Puff Pastry and closed.  Cinnamon Sugar was generously applied to the top of the turnovers. Purchased Puff Pastry was a time saver and the whole process took under 45 minutes.

5/16/19 Key Lime Pie Reconfigured

5/16/19 Key Lime Pie Reconfigured

For my Wednesday Bridge Club, a Key Lime Pie shaped differently was well received. Key Lime pie filling  is an incredibly easy concoction. This slightly sweet and very tart pie is made from three ingredients: Egg yolks, sweetened condensed milk, and key lime juice. Until recently, the juices available for baking were regular lime juice. Now, Nellie and Joe's Key Lime Juice is available in the bar section at Food Lion and Harris Teeter.

It is fun the think "outside the box" and create. This reconfiguration makes good use of my bombe molds and cupcake pedestals. The pink pedestals and my Mother's Apple Blossom Limoge china pair beautifully for a light and feminine look in May.

5/13/19 Apple Pull Apart Bread

5/13/19 Apple Pull Apart Bread

Oh the smell of apples and cinnamon baking. Yum!! For Prayer Breakfast, I made this wonderful bread for everyone. The recipe called for a loaf pan but I added more apples and spread out in a bundt. Can never use the word bundt without thinking of My Greek Wedding. 

When turning out some of the bread bits stuck to the pan and I just plopped them right on top, no problem.

When pulling apart, the bread bits have apples and gooey filling attached. To die for.

Topped with the last of my freezer pecans. Now, that's sad...

5/7/19 Spouter Inn Bakery

5/7/19 Spouter Inn Bakery
Enjoying learning about Commercial Baking at the Spouter Inn.

Cutting pies portionally equal

Filling Strudel

Baking Cookies

Making Crustini from Day Old Bread

5/6/19 Morning Buns

5/6/19 Morning Buns for Prayer Breakfast
One of my favorite Pastries. Using and blitz dough and incorporating orange zest in the dough and filling creates this beautiful and delicious bun!

4/22/19 Work Based Learning

4/22/19 Joining my Work Based Learning Site today: The Spouter Inn Bakery

. Some of our activities:

Baking and Bagging Cookies

Replenishing the Display Case

Filling Eclairs

Mixing Cookie Dough

Portioning Cookies to Freeze and Bake When Needed

5/3/19 Cake Final

5/3/19 Our Cake Decorating Class Final
Video  https://animoto.com/play/DUmyJ4163tXiUSPCJAZXew

Sheila

Brittney

Jon

Sue

Nina

Ryan

Ayana

ake Final

4/29/19 Alabama Orange Rolls

4/29/19 Alabama Orange Rolls
A repeat favorite for Prayer Breakfast

4/24/19 Pie Crust Perfection for a Quiche

4/24/19 Today I became happy with my Pie Crust Recipe. Turned the adventure into Quiche.

Pie Crust
2 c AP Flour
1 t salt
1T sugar
3/4 cup chilled shortening
9 T Ice cold water

1. Blend flour, salt, and sugar
2. Cut in shortening until course crumble, size of small peas
3. Add cold water until dough just comes together
4. Turn out and form ball uses 8-10 kneads
5. Refrigerate 30 minutes

Tomato, Spinach, Sausage Quiche

4/23/19 Cake Decorating Practice for Final

4/23/19 Today in Cake Decorating, we were given time to practice for our final. This time was to try out cake recipes, perfect a technique, or create timelines, whatever we need to prepare for our final cake.

Sheila adjusts layer size

Heidi examines stacking

Nina tests cakes recipe

Checking layer size

Buttercream practice

Heidi checks decor appearance and color

Nina teests Raspberry Gelee

Daisy Shaping

Decor Practice

John 's Timeline