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fandomhigh2008-03-18 08:54 pm
mistressofblack.livejournal.com) wrote in fandomhigh2008-03-18 08:54 pm
How to Survive Your Own Cooking, Tuesday [Mar 18]
Lulu came into class just a few minutes late, carrying a basket with her. "Hello, everyone," she said, sweeping towards the front of the room. "In light of the events of last week, and the weekend, I thought we'd not actually cook anything today. Instead, I have things for you to snack on, and if you'd like you can share stories of what happened to you."
She put down the basket, and instructed the students to move their chairs into a circle. "I do hope that we're all back safe and sound. However, if you would like to speak to someone about any concerns you have, I will be available after class, or feel free to make an appointment or otherwise come by my office hours."
The basket held:
Lavender Cupcakes
Generous 1/2 cup golden superfine sugar
8 tbsp butter, softened
2 eggs, beaten
1 tbsp milk
1 tsp finely chopped lavender flowers
1/2 tsp vanilla extract
scant 1 1/4 cups self-rising flour, sifted
1 1/4 cups confectioners' sugar
Lavender flours and silver dragées, to decorate
Preheat the oven to 400°F/200°C. Line a 12-hole bun pan with cake paper cases.
Cream the superfine sugar and butter together in a bowl until pale and fluffy. Gradually beat in the eggs. Stir in the milk, chopped lavender flowers, and vanilla extract, then gently fold in the flour.
Divide the batter between the paper cases and bake in the preheated oven for 12-15 minutes, or until well risen, golden, and springy to the touch. A few minutes before the cakes are ready, sift the confectioners' sugar into a bowl. Stir in enough water to make a thick frosting.
Transfer the cakes to a cooling rack. Add a blob of frosting to the enter of each, allowing it to run across the cake. Decorate with lavender flowers and silver dragées. Serve when cool.
Lemon Drops
8 tbsp butter, plus extra for greasing
1 cup superfine sugar
2 tbsp lemon juice
1 tbsp finely grated lemon rind (lemon zest)
2 tbsp water
scant 1 5/8 cups all-purpose flour, sifted
1 tsp baking soda
1/2 tsp cream of tartar
confectioners' sugar (to decorate)
Preheat oven to 350°F/180°C. Grease a large cookie sheet. Beat together the butter, superfine sugar, lemon juice, lemon rind, and water.
In a separate bowl, mix together the flour, baking soda, and cream of tartar. Add the butter mixture and blend together well.
Spoon the mixture into a pastry bag fitted with a star-shaped tip. Pipe 24 drops, about the size of a tablespoon, onto the greased cookie sheet, allowing room for the cookies to spread during cooking. Transfer to the preheated oven and bake for 10 minutes, or until the lemon drops are golden brown.
Remove from the oven, then transfer to a cooling rack using a metal spatula and let cool completely. Dust with confectioners' sugar. For an alternative topping add a little water to the confectioners' sugar to make a frosting.
[Sorry for this going up so late! As I said in my availability post, my 'net was out until about half an hour ago. Recipes are both transcribed from my copy of The Home Baker, which you can find here, and which I got for Christmas from my step-sister. SUCH A GOOD COOKBOOK.Aaanyway, plz wait for OCD is up!]
She put down the basket, and instructed the students to move their chairs into a circle. "I do hope that we're all back safe and sound. However, if you would like to speak to someone about any concerns you have, I will be available after class, or feel free to make an appointment or otherwise come by my office hours."
The basket held:
Lavender Cupcakes
Generous 1/2 cup golden superfine sugar
8 tbsp butter, softened
2 eggs, beaten
1 tbsp milk
1 tsp finely chopped lavender flowers
1/2 tsp vanilla extract
scant 1 1/4 cups self-rising flour, sifted
1 1/4 cups confectioners' sugar
Lavender flours and silver dragées, to decorate
Preheat the oven to 400°F/200°C. Line a 12-hole bun pan with cake paper cases.
Cream the superfine sugar and butter together in a bowl until pale and fluffy. Gradually beat in the eggs. Stir in the milk, chopped lavender flowers, and vanilla extract, then gently fold in the flour.
Divide the batter between the paper cases and bake in the preheated oven for 12-15 minutes, or until well risen, golden, and springy to the touch. A few minutes before the cakes are ready, sift the confectioners' sugar into a bowl. Stir in enough water to make a thick frosting.
Transfer the cakes to a cooling rack. Add a blob of frosting to the enter of each, allowing it to run across the cake. Decorate with lavender flowers and silver dragées. Serve when cool.
Lemon Drops
8 tbsp butter, plus extra for greasing
1 cup superfine sugar
2 tbsp lemon juice
1 tbsp finely grated lemon rind (lemon zest)
2 tbsp water
scant 1 5/8 cups all-purpose flour, sifted
1 tsp baking soda
1/2 tsp cream of tartar
confectioners' sugar (to decorate)
Preheat oven to 350°F/180°C. Grease a large cookie sheet. Beat together the butter, superfine sugar, lemon juice, lemon rind, and water.
In a separate bowl, mix together the flour, baking soda, and cream of tartar. Add the butter mixture and blend together well.
Spoon the mixture into a pastry bag fitted with a star-shaped tip. Pipe 24 drops, about the size of a tablespoon, onto the greased cookie sheet, allowing room for the cookies to spread during cooking. Transfer to the preheated oven and bake for 10 minutes, or until the lemon drops are golden brown.
Remove from the oven, then transfer to a cooling rack using a metal spatula and let cool completely. Dust with confectioners' sugar. For an alternative topping add a little water to the confectioners' sugar to make a frosting.
[Sorry for this going up so late! As I said in my availability post, my 'net was out until about half an hour ago. Recipes are both transcribed from my copy of The Home Baker, which you can find here, and which I got for Christmas from my step-sister. SUCH A GOOD COOKBOOK.
Re: Eat Sweet Things!