Sunday, November 6, 2011

From My Kitchen–Fall Goodies

Though this blog is mainly a place to talk about and showcase cakes produced for Cake Art Studio, I thought it might be fun to occasionally show some of the goodies that come out of my home kitchen.

I’ve been a baker for as long as I can remember, literally. One of my earliest and fondest memories is playing with my easy bake oven--staring into the little window, waiting an eternity for those tiny cakes to be baked by a 100 watt light bulb.

Since my family is a little tired of cake (yes, it’s possible) I almost never make cakes for us. We have birthday pie or tart instead of birthday cake.

A few weeks ago my daughter was home from college for fall break. I always try to make some of her favorite goodies when she’s home. I figure if I always have their favorite foods, they’ll always want to come home (hopefully). Fall break called for some fall favorites.

I made a huge batch of oatmeal-maple cookies, thinking that she could take the left-overs back to school with her…there were no left-overs:

oatmeal-maple cookies

I will now give you my secret recipe: Buy one box of Quaker Old-Fashioned Oats, open the box and look under the lid. That’s where you’ll find the recipe I use, mostly. I do tweak it just a bit, but the recipe on the box is great. The glaze is what makes these cookies so good. It’s made with confectioners sugar and maple syrup. Just stir enough maple syrup (and, yes, it has to be real maple syrup!!) into 1# of sugar until it’s the consistency of pancake batter. I put the glaze on while the cookies are still warm so it dries into a nice shiny crust. Sooo yummy!!

Pie of any type is a favorite in our house and apple pie is a staple for fall:

apple pie A piece of this actually did make it back to school with my daughter. You don’t need a “recipe” to make a good pie crust. I use a 2:1, flour to fat, ratio. So, basically, 1# of flour and 8oz of fat with a little salt, and maybe sugar, and some ice water, is all you need. Of course you can play around with the type of flour and fat. Next time I make pie dough I’ll take pictures and walk through the steps to a great crust. Pie crust is a topic that deserves its own post. And the apples? Well, next week I’m picking up 30# of “Gold Rush” apples I special ordered from North Star Orchards. Gold Rush apples make, by far, the best apple pie ever!

Happy Fall!!!

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