Shortbread Cookies........one dipped in white chocolate and one without....
1 cup unsalted butter, room temp
3/4 c. powdered sugar
1t vanilla (or we used lemon extract in class) extract/powder
2 c. all purpose flour
1/2 t salt
In mixer, cream butter. Then add sugar and extracts and beat til smooth. Gently stir in flour and salt, chill dough in refrigerator or freezer (min. 1 hr). Meanwhile, set oven to 300 with a rack in the middle of the oven. Line 2 baking sheets with parchment paper. After dough is chilled, on a lightly floured surface roll out dough to 1/2" thick. Cut to whatever shape and Bake at for 20 min. til dry but NOT brown. Cool on rack.
(we dipped some into white chocolate melted)
Scones with Apricots and White Chocolate......
2 c. all purpose flour mix
1/3 c. sugar (evaporated cane sugar)
2 t. baking powder
1/8 t. salt
1/3 c. chilled butter (coc. oil could be used)
1 egg, beaten
1 t. vanilla
1/2 c. heavy whipping cream
In a large bowl, combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients so it resembles coarse crumbs. Mix together egg, vanill and cream. Add wet to dry until combined. but do NOT overmix. NOTE: IF using any fruit/nuts stir them into DRY before adding wet ingredients.
On a floured surface, shape dough into a circle about 7" in diameter and 1 1/2" thick. Cut this circle into 8 triangles. Place scones on a lightly greased baking sheet. Make a mixture of 1 egg with 1T cream and brush the scones before baking to give a nice color when baked.
Bake 375 for approx. 15 min. or until lightly browned. These scones freeze well.
In Class: we added 1/3 cup chopped apricots and some white chocolate chips, but other options are nuts, dried cranberries, chocolate chips. Replace vanilla with other kinds of extracts. You can add 1T of poppy seeds Or slivered almonds after brushing egg mixture on top of the scones.
Fawn's German Chocolate Cake
2 heaping T cocoa (if using our cocoa if not then 4 T of reg. cocoa)
1/3 c. Hot water
1 2/3 c. all purpose flour
1 c. sugar
1 t. baking powder
1/2 t. baking soda
1/8 t. salt
2/3 c. milk
1/2 c. coconut oil
1 t. vanilla
3 eggs (if doubling use only 5 eggs)
Preheat oven to 350. Mix, the cocoa and hot water and set aside. Combine flour, sugar, salt, baking powder and baking soda in mixer bowl. Add milk, oil, vanilla, and eggs to dry mix and beat on low for 2 min. Slowly add cocoa mixture and beat for 2 more min. Pour batter into a greased 9x13 or 2 greased 8" round pans. Bake for 25-40 min. until cake is set in middle. Meanwhile make frosting.
Frosting:
1 egg
2/3 c. milk
2/3c. sugar
1/4 c. coconut oil
1 1/3 c. coconut (sweetened)
1/2 c. pecans
In a saucepan beat egg with milk, sugar and oil. Cook over medium heat til thickened and bubbly (about 10 min.) stirring often. Add coconut and pecans. Cool and add to cooled cake or for a warm cake, pour on while warm onto a warm cake.
...... Reminder: All Made with Equal Parts of Barley, Spelt and Brown Rice.....(very low gluten!!) .......
