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Baking with Andrea

June 19 @ 11:00 am - 12:00 pm

Join the zoom session here.
Meeting ID: 988 7624 0425
(Please make sure you include your first and last name in your Zoom Screen name)

Carrot Cake Anyone?  (See the ingredients and recipe below)

Questions? Please contact Andrea.


Carrot Cake (muffins)

2 ½ cups flour
1 ¼ cups oil
1 ¼ cups sugar
3 cups finely grated carrots
2 tspns cinnamon
4 eggs
1 tspn baking soda
2 tspns baking powder
½ cup chopped pecans (optional)
¾ tspn salt

Icing

4oz butter (room temp)
4oz cream cheese (room temp)
2ish cups icing sugar
1 tspn vanilla

Beat eggs and sugar till well combined
Add oil and beat again until just blended.
Add sifted dry ingredients, fold in carrots (and nuts if using)
Bake in greased and floured muffin tins or 2 square or round 9in pans for 40minutesat 350degree

For icing: Cream butter and icing sugar together (must be very stiff) Stir in by hand the cream cheese and vanilla. Do not stir too vigorously or it will become too runny, top your cake or muffins and enjoy!

Traditional Scones from Cooking with Myrna Rosen

1/3 cup oil
2/3 cup milk
3 teaspoons sugar
1 heaped tspn salt
1 egg
2 cups flour
4 teaspoons baking powder
Heavy whipping cream
Jam of choice

Method:

Sift flour, salt and baking powder.
Mix the egg with the oil and milk and add to dry ingredients.
Lastly stir in the sugar. Drop into greased and floured cupcake tins and bake in a hot oven (400) for 10-15 minutes.

Whip cream with 1.5 tspn sugar to top your scone and enjoy!

 


Challah

Ingredients:

1 tablespoon dry yeast

1 1/3 cups warm water

1/3 cup sugar (I use a little less)

2 teaspoons salt

4 cups flour, plus a sprinkle more

1 egg (or additional 1/3 cup of oil for egg free)

1/3 cup vegetable oil

Recipe:

Dissolve the yeast in bowl with water and mix in sugar, let it sit for a few minutes (until you see the bloom-bubbles).

Add salt, oil, eggs and mix well

Gradually add flour and mix well between adding more flour, as the dough begins to form start kneading, knead 7-8minutes. I sometimes us a stand mixer with a dough hook, but by hand is great way to release frustration!

Let the dough rise in floured bowl covered with a towel in warm area for about an hour

Punch down the dough, then separate and braid challahs (makes 2 small/medium challahs)

Place braided challahs on a greased or floured baking dish/tray let rise another half hour.

Glaze with beaten egg (or maple syrup for egg free) and toppings if desired

Bake in 375degree oven for 25-35 minutes. Once the bottom is brown challah is baked.

Remove from pans, cool on racks and enjoy!

This recipe is easily adaptable, you can double or triple the recipe without a problem. Toppings and add ins work well too! Chopped onion, baked underneath, nothing but the bagel seasoning, salt, or even chocolate chips work! Have fun playing around and enjoy!

Supplies:

1 large mixing bowl

Wooden/silicone spoon

Measuring cups

Baking tray/tin foil trays


Recipes from Prior Sessions

Coffee Cake (adapted from allrecipes.com)

Supplies:

Bowl, hand or stand mixer, 9in pan,

Ingredients

½ cup butter

1 cup white sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sour cream

1 teaspoon vanilla extract

2 tablespoons butter, melted

Filling/Topping options:

  1. 1 cup chopped walnuts (optional)
  2. ½ cup confectioners’ sugar
  3. 2 teaspoons ground cinnamon

OR

  1. 1 cup blueberries (optional)
  2. ½ cup confectioners’ sugar
  3. 2 teaspoons ground cinnamon

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan. Combine the flour, baking soda and baking powder; set aside.
  • In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine your filling/topping option (nuts or blueberries, confectioners’ sugar and cinnamon)
  • Spread half of the batter into the 9×9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.
  • Bake for 45minutes-1 hour in the preheated oven, until cake springs back to the touch.

Amazing Buns

Ingredients:

2 cups flour (plus a little extra)

1 (4oz) stick of butter + another ½ stick

Pinch of salt

1 tablespoon baking powder

Sugar

1 egg

1 cup milk (can do ½ milk ½ cream)

Cinnamon

Optional additional fillings: jams, Nutella,

Method:

Sift dry ingredients together (flour, salt, baking powder, 1 tablespoon sugar)

Rub or grate butter into dry ingredients until well combined, add egg and milk mixture. Knead lightly.

Roll out rectangular shape, brush with melted butter and sprinkle with cinnamon and sugar mixture (or alternative filling options)

Roll up like a swiss roll, slice and place in greased muffin tins. Brush with more melted butter and sprinkle with cinnamon and sugar.

Bake for 12-15 minutes at 400 degrees.

Let cool on a cooling rack and enjoy!

Supplies needed:

Large Bowl

Fine mesh sieve (optional)

Rolling pin

Brush (optional)

Muffin or cupcake tins (if unavailable use a cookie sheet).


Challah

Ingredients:

1 tablespoon dry yeast

1 1/3 cups warm water

1/3 cup sugar (I use a little less)

2 teaspoons salt

4 cups flour, plus a sprinkle more

1 egg (or additional 1/3 cup of oil for egg free)

1/3 cup vegetable oil

Recipe:

Dissolve the yeast in bowl with water and mix in sugar, let it sit for a few minutes (until you see the bloom-bubbles).

Add salt, oil, eggs and mix well

Gradually add flour and mix well between adding more flour, as the dough begins to form start kneading, knead 7-8minutes. I sometimes us a stand mixer with a dough hook, but by hand is great way to release frustration!

Let the dough rise in floured bowl covered with a towel in warm area for about an hour

Punch down the dough, then separate and braid challahs (makes 2 small/medium challahs)

Place braided challahs on a greased or floured baking dish/tray let rise another half hour.

Glaze with beaten egg (or maple syrup for egg free) and toppings if desired

Bake in 375degree oven for 25-35 minutes. Once the bottom is brown challah is baked.

Remove from pans, cool on racks and enjoy!

This recipe is easily adaptable, you can double or triple the recipe without a problem. Toppings and add ins work well too! Chopped onion, baked underneath, nothing but the bagel seasoning, salt, or even chocolate chips work! Have fun playing around and enjoy!

Supplies:

1 large mixing bowl

Wooden/silicone spoon

Measuring cups

Baking tray/tin foil trays

Details

Date:
June 19
Time:
11:00 am - 12:00 pm
Event Categories:
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Event Tags:
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Venue

Virtual