Tuesday, March 2, 2010

Baking Class Recap + Recipes!

Baking class was tonight and I had so much fun! The instructors are local caterers / one is a culinary school teacher. This was the standalone baking class and focused on tea breads, coffee cakes and quick breads. Sadly this meant everything was stirred or whisked and trying to do this at home with my mixer would hurt the density of the cakes *Le Sigh*

There were nine people in class. A pair of sisters, co-workers and one couple so there were only three strangers. My partner was MIA and I ended up working with one of the instructors which was nice because I got to ask all my questions about buttermilk (Yes, I had more than one) and not nice because she moved very quickly and obviously knows these recipes forwards, backwards and in anagram form.

We made two recipes (monthly goal for the week CHECK!)
Quick and Easy Banana Bread
Makes one loaf
Preheat oven: 375
Baking time: 45 minutes

2 Eggs
3 Ripe bananas
1/4 cup salad oil such as canola or light olive oil
1/2 cup honey
1 teaspoon fresh lemon juice
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nuts chopped (walnut, pecans)
1 cup raisins

1. Mix all wet and dry ingredients in mixing bowl
2. Pour into loaf pan
3. Bake at 375 degrees for 45 minutes

Buttermilk Coffee Cake
Makes one cake
Preheat oven: 350
Baking time: 35-40 minutes

2 1/2 cups flour
1 1/2 cups packed light brown sugar
1/2 teaspoon salt
2/3 cups solid shortening (Anny Note: So disgusting)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
2 eggs beaten
1 2/3 cups buttermilk
1/2 cup shredded coconut

1. Combine flour, sugar and salt
2. Cut solid shortening (yuck) into flour, brown sugar, nutmeg and salt to make crumbly mix
3. Set aside half of this mix for topping
4. Mix together beaten eggs and buttermilk. Add baking powder and stir into dry ingredients.
5. Pour all mixture into greased and floured rectangle pan, lightly spreading to make top even

For the Topping:
Take reserved half crumbly mix and stir in the 1/2 cup of coconut. Sprinkle over evened batter in pan.

Bake 35-40 minutes at 350 degrees.