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| Raspberry Almond Tea Cakes |
Today was my first day of pastry class!
After about 2 hours of orientation/tour/basic housekeeping information, we started to learn about quick breads. Specifically, about chemical leavening agents. Then we got to work. The seven of us were split into four groups and each group made a tea cake, a muffin and a scone. We opted for a raspberry almond tea cake, carrot muffins and apricot ginger scones. I had to go down to the storage area to find dried apricots and candied ginger, but it was worth it! (For the record, I added 2/3 cup chopped dried apricots and 1/3 cup chopped candied ginger to the basic scone recipe.)
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| Carrot Muffins and Apricot Ginger Scones |
Each recipe was chosen because it used a different mixing method: creaming, muffin, or biscuit method. When everyone was done we all photographed our food, cleaned up, and divvied up the goodies so everyone got a bit of everything. Because there was just too much, I dropped off a bunch at work before I even got home.
What I ended up keeping for ourselves: pumpkin bread, 1 chocolate chip scone and 1 chocolate chip muffins, 1 strawberry muffin, 1 each of barley, raisin and apricot ginger scones, 1 carrot muffin and some other sort of muffin. Sour cream pecan, I think.
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| Some of what I brought home. |
I think that you will have to put a gym in the basement for C.
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