Baked Goods Articles

OLD FASHIONED SOUR CREAM COOKIES

OLD FASHIONED SOUR CREAM COOKIES

1/2 cup Crisco shortening
1 cup granulated sugar
1 large egg
1 tsp. Farm Stand Pure Vanilla
2 2/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. fresh grated Nutmeg or ground nutmeg
1/2 cup full fat sour cream
Granulated sugar for dusting

Preheat oven to 425F degrees. Line a cookie sheet with parchment paper.

In the bowl of your stand mixer, cream together the shortening and sugar for about 2 minutes.
Add eggs and vanilla and mix thoroughly.

In another bowl, whisk together the flour, baking powder, salt and nutmeg. Add the flour mixture to the wet ingredients, alternating with the sour cream and mix until just combined. Scrape the sides and bottom of the bowl and mix again until completely combined. Don’t overmix.

Add some flour to a flat surface, roll dough out to 1/4" thickness. Cut the dough with a 2" round cookie cutter and place on prepared baking sheet. Sprinkle each round of dough generously with sugar.

Bake 8-10 minutes or until lightly browned.
Cool on the pan for 1 minute before removing to a wire rack to cool completely.

Store leftover cookies in an airtight container.

CHOCOLATE SNACK CAKE

CHOCOLATE SNACK CAKE

CAKE
1 cup boiling water
1/4 cup butter, slightly softened
1 large Egg
1 teaspoon vanilla
1 cup all purpose flour
1 cup sugar
3 Tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
PUDDING ICING
2/3 cup milk
2 Tablespoons all purpose flour
1/4 teaspoon salt
2/3 cup sugar
2/3 cup butter, softened
1/2 teaspoon vanilla

Preheat oven to 350. In a medium mixing bowl, using a whisk, combine the boiling water and butter. Add the vanilla and egg, whisk to combine. In a small bowl, combine all the dry ingredients. Add the dry ingredients to the wet ingredients and whisk to combine.
Spray two 8 inch square ( or round) tin foil pans with non stick spray. Divide the batter between the two pans. Bake for 20-25 minutes or just until the middle is set. Don’t over bake. Remove from oven. Let cool on a cooking rack for 30 minutes. Remove cakes from the pans and let completely cool on the rack. ( you can go ahead and place one on your plate, let the other one hang out on the cooling rack).

ICING:
Combine milk, flour and salt in a 1 quart saucepan. Cook over medium heat, stirring constantly 3 minutes or until mixture thickens and comes to a boil. Boil for 1 minute. Pour into a small dish and cover the surface with plastic wrap. Chill completely.

Beat sugar, butter and vanilla in a medium bowl at medium speed until creamy. Gradually add the cooled flour mixture. Beat at medium speed until light and fluffy.

ASSEMBLE THE CAKE:
Add one cake to a plate of your choice. Add the filling to the top, spread evenly. Place the other cake on top of the filling. Sprinkle the top with powdered sugar! Enjoy!

Store the cake in a covered container

APPLE QUICK BREAD

APPLE QUICK BREAD

APPLE MIXTURE

2 medium apples, peeled, cored and diced small or process in food processor

1/3 cup sugar

1 1/2 tsp Farm Stand Saigon Cinnamon

BATTER

1 3/4 cup all purpose flour

1 tsp Farm Stand Saigon Cinnamon

1/4 tsp fresh grated Farm Stand Whole Nutmeg, or 1/2 tsp ground Nutmeg

Pinch of allspice

Pinch of ground ginger

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1/4 cup Crisco shortening

1/4 cup salted butter

3/4 cup sugar

2 large eggs

1/3 cup vanilla or plain Greek yogurt

1 1/2 tsp Farm Stand Pure Vanilla

1/2 cup milk

Walnuts or pecans, optional, see notes

ICING

1 cup powdered sugar

4-5 tsp cream or milk

1 tsp Farm Stand Pure Vanilla

Preheat oven to 350F. Spray a 9x5 loaf pan with non stick spray. Set aside.

In a small bowl, add the apples, sugar, and cinnamon. Stir to coat. Set aside.

Make the batter: In a large bowl, add the flour, cinnamon, nutmeg, allspice, ginger baking powder, baking soda and salt. Whisk to combine. Make a well in the center of the bowl.

Combine the shortening, and butter in a small bowl and melt in the microwave, about 30 seconds. Add to the well in the bowl along with the sugar, eggs, yogurt, vanilla and milk. Using a whisk, combine the wet ingredients in the center of the bowl, then incorporate the dry ingredients to the wet. Stir in the apple mixture just till combined. Don’t over mix.

Transfer batter to the prepared loaf pan. Bake for 55 minutes or until a toothpick inserted into the middle comes out clean.

Let cool for 10 minutes. Remove from pan and finish cooking on a rack.

Make the icing: In a small bowl add the icing ingredients and mix till smooth. Ice the bread once the loaf is cool to touch. Store leftovers covered in wax paper. Enjoy!

NOTES:

1. If you prefer, you can use all butter and skip the Crisco. The shortening makes the texture amazing, but I understand some of you don’t have that ingredient in your pantry!

2. You can also add 1/2 cup chopped walnuts or pecans

Cranberry Orange Scones

Cranberry Orange Scones

Ingredients:

2 cups (250g) all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup unsalted butter, cold and cubed
½ cup dried cranberries (or fresh)
1 tablespoon orange zest
½ cup heavy cream (plus extra for brushing)
1 large egg
1 teaspoon vanilla extract
Instructions:
Preheat and Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
Cut in Butter: Using a pastry cutter or your fingers, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Add Cranberries & Zest: Stir in the dried cranberries and orange zest.
Combine Wet Ingredients: In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour into the dry mixture and stir until just combined.
Shape the Dough: Transfer dough to a floured surface and gently knead. Pat into a 1-inch thick circle and cut into 8 wedges.
Bake: Place scones on the baking sheet, brush with extra heavy cream, and bake for 15-18 minutes until golden brown.
Cool & Enjoy: Let cool slightly before serving. Optionally, drizzle with an orange glaze for extra flavor!

Shortbread Finger Biscuits

Shortbread Finger Biscuits

200g | 1¾ stick of salted butter
120g | ½ cup + 2tbsp of caster sugar
330g / 2¾ cups of plain flour
½ tsp of vanilla extract (optional)

Caster sugar in the states is also known as superfine, bakers sugar or bar sugar. You can use more butter if you want. They will spread out more if you do. Chill the dough for about 30-45 minutes then or use a baking pan. You can also replace about 80g of the flour with corn starch/corn flour to add some tenderness if you want

Bake at 150C/300F for 40 minutes

Fan oven 130C/265F

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