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Cook Book - And She Was
Cook Book
After thinking about it for a while, and talking with Bill, I've finally decided.

I'm going to write a book.

Nothing big or fancy, just a simple little cook book.

Specifically, a muffin cook book based on my experience at the coffee house.
After months of experimenting, I've put together a rather large and varied assortment of muffin recipes. With Bill's encouragement I'm writing everything up and once that is done I will seek out a publisher or two to decide my fate.

As a little teaser I thought I might post this recipe that I made today at work.

Ginger Scones

2 C flour
1 Tbsp baking powder
3 Tbsp Sugar
1/2 tsp salt
1/4 tsp ground ginger
1/4 C chopped crystallized ginger
5 Tbsp cold butter
1 C Heavy cream*
2 Tbsp milk
2 Tbsp raw sugar

Whisk together the dry ingredients. Cut in butter (or use a food processor) until it resembles a fine crumb.

Stir in the heavy cream with a fork until it just starts to come together. Turn everything out onto the countertop and gently knead until you have a rough, sticky ball. Be careful not to overwork the dough or the scones will be tough.

Pat the dough into a greased 9" spring form pan, cover with cling film, and refrigerate over night. (if you don’t have a spring form pan, you can form the dough on a 9” plate; also if you absolutely have to have scones now, simply put the dough in the freezer for about 15 minutes to firm everything up before slicing)

Preheat the oven to 400º F, remove the sides of the pan and cut the round into 8 equal wedges. Place the wedges on a cookie sheet lined with parchment paper; lightly brush with milk and sprinkle with raw sugar. Bake for 15- 18 minutes, or until just golden around the edges.

*Depending on humidity and moisture of ingredients, an extra 1 Tablespoon of cream may be needed to form a good dough.

(Note: if you are mactavish you will want to double the ginger amounts, but if you are most anybody else, this should be plenty ginger-y)

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Current Mood: hungry hungry

11 Missing Persons or Float Above the Earth
konoichi From: konoichi Date: August 20th, 2008 03:55 pm (UTC) (Link)
I'm so excited for you! Go for it. :)

I have been thinking more and more about baking lately!
alien_sunset From: alien_sunset Date: August 20th, 2008 04:04 pm (UTC) (Link)
thanks! :D

I love baking, and this job has really been great because I can bake all I want, and I don't have to worry about it goign bad because I can't eat it all.

instead I have to worry, beaus everybody else eats it too quick, and I have to bake more more more!! :D:D
mactavish From: mactavish Date: August 20th, 2008 04:21 pm (UTC) (Link)
I was hoping there would be crystallized ginger :) If humidity affected the need for cream, would more or less humidity be likely to cause one to need more cream?
alien_sunset From: alien_sunset Date: August 20th, 2008 07:33 pm (UTC) (Link)
I thought of you today as I was chopping the ginger :)

high humidity = less cream
low humidity = more cream

originally most of the recipes I was making, I was going by feel, only since I started thinking about the book, did I really start paying attention to amounts, today I used a cup + 1 tbsp of cream to get everything together the way I liked it and it's been a bit less humid lately that it was earlier in the summer.

also, this specific recipe is really part of a 'generic' type recipe I'm putting together with lots of different variations, and when making something like the strawberry scones, the strawberries themselves add so much moisture that I only ever need a cup of cream.
riki_kiki_taco From: riki_kiki_taco Date: August 20th, 2008 09:07 pm (UTC) (Link)
Can I get a signed copy? Plleeeeease? I promise not to seel it on Ebay... at least, not 'til you're REALLY famous...

alien_sunset From: alien_sunset Date: August 20th, 2008 11:10 pm (UTC) (Link)
I doubt I'll be all that famous, but yes, you may have a signed copy :p
ourika From: ourika Date: August 21st, 2008 02:14 am (UTC) (Link)
I'm not Mactavish. I haven't yet had anything that had too much ginger and usually am disappointed that there's not enough ginger. Can I still double the ginger? PLEASE????
alien_sunset From: alien_sunset Date: August 21st, 2008 10:19 am (UTC) (Link)
well, I suppose so, if you must :p
ourika From: ourika Date: August 21st, 2008 12:22 pm (UTC) (Link)
Thanks :-)
mactavish From: mactavish Date: August 22nd, 2008 11:13 pm (UTC) (Link)
My first reaction before I clicked through the cut was "whatever it is, I'd still want to chop up candied ginger to put in it," so I was grateful she pre-gingered for me. :) (But I'm pondering running candied ginger through the food processor with sugar, for the tops.)
ourika From: ourika Date: August 23rd, 2008 11:06 am (UTC) (Link)
What a great idea! I NEED a food processor!!!!

My favorite recipe is a pear cake recipe that a woman gave me. Before you bake it, you chop up a ton of candied ginger (ok, the recipe called for some but that translated to a ton when I read it ;-). Then you mix it into vanilla yogurt. Then you top the cake with the ginger yogurt. BLOODY BRILLIANT. Before I even baked the cake, I decided it was worth trying the recipe just for the discovery of ginger yogurt. Thing is, the recipe's a bit more work than I usually want to do (basically, I hate grating pears), but I have to find that recipe again. I followed it to the tee because my friend said to make zero adjustments. So I made zero adjustments. The cake recipe is perfect.
11 Missing Persons or Float Above the Earth