With the staff approvals of the baking goods, maybe you can start the baking club off with recipe cards. Maybe recipe boxes can be fashioned in wood shop, if there is such a thing, anymore. I think it is great you have the staff behind you.
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No plans to make anything tomorrow. It is just going to be an intro meeting to learn what they are interested in doing and learning. In 2 weeks we will have the next meeting. I’m thinking caramel and candy apples.
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I love the tang from the ricotta. And the peach I used for this recipe was absolutely the platonic ideal of a peach.
That said, it’s texturally a bit one-note. And it needs more lemon than just the zest.
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It does well with almond meal in place of some of the flour, which might help the textural issue.
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Any recipes available?
I made it again tonight. Love how versatile the recipe is and how forgiving it is of substitutions!
[@MunchkinRedux avert your eyes.] Tonight’s was strawberry with blended cottage cheese in place of ricotta, turbinado sugar, a blend of almond, whole wheat, and ap flours, and “plant butter” and olive oil in place of the butter. Vanilla ice cream should be mandatory!
The hearts are for the teachers.
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Peaches are almost done, but I have quite a few baskets in the fridge! Besides eating them daily, I made the Sally’s Baking Addiction Peach Bundt with Brown Butter Icing cake, which is amazing. Schlepped it across the city via one streetcar and one subway for team meeting: was polished off by the teams.
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A lovely cake.
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COTM / Cookbook of the Month / Quarter nominations are underway for the last quarter of the year.
Come join in!
It’s not?
Nice-looking cake.
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How did you like it?
I might try that! Pears are on sale, 98¢ per pound right now, here.
Early in the season and hard as rocks.
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Looks wonderful!
For my son’s birthday. An 8" sponge cake, recipe from Anna Olson’s Baking Wisdom. Frosting is chocolate sour cream buttercream. Ive baked the sponge cake before and it has a very light moist texture.
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That looks great!!
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Thank you
Beauty.
Tha k you. Pretty pleased how it turned out since i suck on frosting a cake
