the rising bakers.
...and we're not yoking.
the progressive baking records of carolanne & melody.
we enjoy being in the kitchen.
: skonz for 2
I really like scones. Recently on a trip to England to visit my best friend Amanda, I learned that British people really like them too, except they pronounce them “skonz”. Silly wankers. Although they claim to have invented the language (I am dubious), I feel as though this pronunciation is…
I made scones for two tonight. (well three really - melody I do wish you had been here) I used cinnamon and pecans instead of lemon and milk with a tablespoon of apple cider vinegar as substitute for the cream. The turned out lovely and delicious. Thank you becoolinary for posting this!
banana-oatmeal muffins.
well, it’s my first creation since carolanne has been away to university. i did miss laughing with her in the kitchen as i baked this time around.
this was the first time i have ever made these delightful muffins. i definitely recommend them.
the recipe is:
1 c. flour
1 c. oatmeal
1/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1-3 ripened bananas (however many you have on hand…i only had 1)
1/2 c. milk
1/4 c. oil
1 egg, beaten
preheat oven to 400 degrees.
mix flour, oatmeal, sugar, baking powder, and salt. set aside.
mash bananas. add milk, oil, and egg to mashed banana.
mix banana mixture and dry ingredients together.
grease 12 muffin cups (or paper liners).
bake for about 20 minutes. (mine were finished before this)
gâteau au fromage (cheesecake).
this is the second creation of ours. it was the first time either of us made cheesecake. my family (including one very good cook, a cheesecake connoisseur, and a dessert admirer that usually doesn’t like cheesecake) all stated that it was the best cheesecake they had ever tasted - along with our neighbor down the street and another friend of ours. (apparently we have a gift for cheesecakes)
if you have any questions regarding this recipe, our “inquire” box is open.
the recipe is as follows:
crust:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
(you can add 1/4 c. walnuts if you’d like something different)
cake:
3 (8 oz.) pkg. cream cheese, room temp. (any brand is sufficient)
1 1/2 c. sugar
1/2 tsp. salt
4 eggs
blueberry sauce (optional):
2 c. fresh blueberries
1 c. sugar
stir the crust ingredients together and press into bottom of 9 or 10 inch springform pan (if you don’t own a springform pan, a pie plate or a loaf pan is fine). blend together the cream cheese, sugar, and salt; beat in eggs, one at a time, until mixture is very smooth. pour on top of crumbs (you don’t want any pan too full, for the cake will rise a bit).
bake at 350 degrees for about 50 minutes (or until edges are golden). allow cake to cool at least 30 minutes and then place in refrigerator for several hours.
side note: even if the cake isn’t completely firm when the sides are golden, don’t be concerned. the cake will firm as it sits in the refrigerator.
as for the blueberry sauce, place the blueberries and sugar into a pot over the stove. turn on medium heat and stir continuously. after their is a sauce consistency and it begins to boil, turn off the stove, and allow sauce to cool.
my dear carolanne and i have created a baking blog by the suggestion of my mum. this will be an additional way to keep in touch as she goes out of state for college. as we bake, we will post. until now, we have been baking together and rather enjoy being in the kitchen together.
i hope that you find this blog as delightful as all of our baked goods.
if you have any questions concerning any recipes and/or anything else our “inquire” box is open. or, if you’d like to suggest a recipe, there is a link for that as well.
