The Richmond Register

February 26, 2013

Oh, those sweet things called baked goods!

Table Talk

By Arritta Morris
Register Columnist

RICHMOND — The Madison County Extension Homemakers have a baking club that meets at 6 p.m. on the fourth Thursday of each month.

At the February meeting, Betty Scheiderman taught this great baked item that was very easy to make. She has shared this recipe for all to try.

This is Betty’s mom’s recipe. I think it was originally in the Better Homes and Garden cookbook.

Éclairs

Servings: 14

Categories: Dessert, Pastry

Source: Mom



Ingredients:

1/2 cup butter

1 cup flour sifted

1/3 tsp salt

4 eggs

Pudding

1/3 cup sugar

1 Tbsp flour

1Tbsp cornstarch

1/4 tsp salt

1-1/2  cup milk

1 slightly beaten egg yolk

1 tsp vanilla

1/2 cup whipped cream

Icing

6 ounces semi-sweet chocolate chips

6 Tbsp butter

Directions:

Melt butter in 1 cup boiling water. Add flour and salt all at once. Stir vigorously.

Cook and stir until mixture forms a ball that doesn't separate. Remove from heat, cool slightly. Add eggs one at a time, beating well after each until smooth.

Make 4x3/4 inch strips on greased cookie sheet or parchment paper. You can use a pastry bag for this step.

Bake at 450 degrees for 15 minutes, then 325 degrees for 25 minutes. Remove from oven, split. Then turn oven off and return to oven, let dry for about 20 minutes.

Pudding for Éclairs

In sauce pan, combine sugar, flour, cornstarch and salt. Gradually stir in milk, cook and stir until mixture thickens and boils; cook and stir 2 to 3 minutes longer.

Stir a little hot mixture into egg yolk, return to hot mixture. Cook and stir until mixture just boils. Add vanilla; cool, beat smooth fold in whipped cream.

Icing for Éclairs

Melt butter and add chocolate, stir until melted.

Fill éclairs with pudding then ice, keep refrigerated until serving.

* If you use pudding mix, use 1-3/4  milk instead of the 2 cups called for on the box.

Roll making adventure

I remember one time I was in charge of making rolls at EKU one Saturday.

Cobb, the head baker, was off, but she left me the instructions on how to make the rolls. I had helped make them in the past, but never alone by myself in the bakery.

So, being the smart “college student” that I was, I decided that since I was by myself and wanting to get off early that day, I would triple the recipe.

You have to understand that the one single recipe was for 250 rolls. Have you ever seen the TV scene where Lucy and Ethel made the chocolate candy and it got the best of them as they could not keep up with the production.

That is what happen to my roll adventure. I had divided it into three piles on three different tables and as soon as I got one pile punched down, another was crawling off the table. I finally had to give in and call for help.

You should have seen the look on Sondra McIntosh’s face when she came into the bakery and let out a scream that could be heard in downtown Richmond. I was never again left alone in the bakery, that was for sure. But I did get over 1,000 rolls done that day.

Scones

Another great recipe that I have tried in the sweet treats is Scones. I have given this out before, but would like to encourage you to try it again

Ingredients:

2 cups of flour

1 stick of butter that you have grated to mix into flour

1/4 tsp baking soda

1/2 cup of sugar

2 tsp baking powder

1 tsp lemon rind or 1 tsp lemon juice

1/2 cup milk

2 beaten eggs

1/2 cup sour cream

1-1/2 cups of dried fruits such as cranberries, raisins, etc., that has been soaked in water for about 20 minutes and drained

Directions:

Beat all liquids together plus the sour cream

Mix all the dry ingredients. Blend the butter into the dry ingredients. Add the liquid ingredients and the drained fruit.

Knead on a floured surface until all is mixed well. Shape into a round circle on a sheet pan. Cut the circle of dough into 8 sections still leaving the round shape. Baste dough with milk and sprinkle a small amount of sugar on top.

Bake at 375 degrees for 18 to 25 minutes.

***

Here is a recipe I got from my husband's niece who lives in Pennsylvania.

Sweet Dumplings

Ingredients:

2 cups of water

1 cup of sugar

1 tsp vanilla

This is the syrup mixture. Heat until hot.

Dumpling ingredients:

2-1/4 cups Bisquick

2/3 cup milk

Directions:

Mix and drop by tablespoon into hot syrup. Leave lid on pan for 10 minutes and then take lid off for 10 minutes.

I do hope you try some of these ideas.

Speaking of ideas, Teresa Smith told me a great recipe for a cleaning agent. Heat 4 ounces of vinegar until warm. Add 2 ounces of Dawn dish soap to vinegar and place in spray bottle. This is a great household cleaner.

Until we get to sit and talk again, have a safe week.

Arritta Morris is an EKU graduate with a bachelor’s degree in nutrition and a master’s degree in counseling. She is certified as a food service specialist by the School Nutrition Association.