Sunday, 17 February 2008

Sunday Baking with my granddaughters

Here is southwestern Ontario we are under another storm watch , we have had many storm warnings this winter. Freezing rain and snow, tho at this moment just rain , the freezing only lasted about 1/2 hour.
What to do today?
Baking!
Brianne and Brittany both love to bake.
Brittany made Strawberry Almond Scones
getting ready

oven ready
served with fresh strawberries
This recipe is from Land o Lakes website.
Strawberry Sour Cream Scones; Makes 2 rounds serves 16
Topping;
1/4 cup sliced almonds
1 TBSP. white sugar
Scones:
2 1/2 cups flour
1/2 cup sugar
2 tsps baking powder
1/2 tsp. salt
1/2 cup butter, soft
3/4 cup sour cream
1 egg
1/2 tsp almond extract
2/3 cup sliced strawberries or dried cherries or cranberries
Preheat oven to 375, combine flour , sugar, baking powder and salt in large bowl cut in butter til coarse crumbs.
Cobbing sour crea, egg and almond extract in small bowl til smooth. Stir into flour mixture until just moistened . Add strawberries stir gently.
Turn out on lightly floured board knead about 10 times. Divide dough in half, roll out into a 7 inch circle. place 2 inches apart on cookie sheet , cut into 8 wedges each circle.
Bake 25 - 30 minutes ( 25 for us)
We served them warm with strawberries on the side. Very good!

Brianne baked a recipe from a Barefoot Contessa cook book.
Barefoot Contessa at home,Blueberry Crumb Cake.
Streusel;
1/4 cup white sugar
1/2 cup brown sugar
1 tsp cinnamon
1/8 tsp. nutmeg
1 stick butter melted
1 1/3 cup flour
Cake:
6 TBSP butter
3/4 cup white sugar
2 eggs extra large room temp.
1 tsp. vanilla
1/2 tsp lemon zest
2/3 cup sour cream
1 1/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp. salt
1 cup blueberries

Preheat oven to 350, butter and flour 9 inch pan.
For streusel , combine sugars, spices , butter and flour mix well.
For cake, Cream butter and sugar in the bowl of electric mixer fitted with the paddle attachment on high speed for 4-5 minutes. Reduce speed to low at eggs one at a time. Add lemon zest, vanilla and sour cream. In separate bowl sift together flour, baking powder and soda and salt. With the mixer on low speed add flour mixture to batter until just combined. Fold in blueberries. Spoon batter into pan , spread evenly. Sprinkle streusel on top spreading it evenly as well.

Bake 4o to 50 minutes until cake tester comes out cleanly. Cool completely sprinkle with icing sugar.
This is a moist flavourful cake, it would be great for brunch or tea time in the afternoon.
Was a fun afternoon baking.

3 comments:

Rosanne said...

Both recipes sound really good!

Kim and Victoria said...

Looks like fun. I always like the Barefoot Contessa's recipes.

Hendria said...

Great recipes. The girls are becoming very good cooks. :)