Tag Archive: Molly the Baker


 

Uncle Bob, who turned 90 a short while back, loves Molly the Baker’s lemon pie.  She gave me her recipe, and despite not being much of a baker, I used Immaculate Ready-to-Bake Pie crust, and it came out amazing.  I didn’t pipe whipped cream on top and garnish it like the picture I borrowed from Taste of Home, but nobody complained!

Mom-s-Lemon-Custard-Pie_exps4516_BSD1754026C02_10_1bC_RMs(Photo from of TasteofHome.com)

Bake one Immaculate Ready-to-Bake pie crust at 400 F for 5-7 minutes until golden brown.

Filling:

Lemon zest 1/2 oz

Sugar 13 1/4 oz

Eggs 5
Butter 2 1/4 oz
Lemon juice 3/4 C +1 Tbsp
Mix the eggs and sugar together.
Melt the butter. Should be very hot and clear.
Mix the butter into the eggs and sugar.
Process the lemon zest with a little bit of lemon juice and then add to mixture.
Add the rest of the juice.
Pour mixture into parbaked crust bake at 300 F until it jiggles slightly (It took about an hour)
It would be good topped with whipped cream, as it is tart (but so yummy).
We like So Delicious CocoWhip.

 

 

 

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Molly the Baker is home for a visit with equally talented baker Lein!  The girls made some amazing cupcakes for us tonight as we celebrated.

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Cupcakes:

1 c. unsalted butter, softened to room temperature

2 c. sugar

4 eggs at room temperature

4 tsp. vanilla extract

3 c. flour

4 tsp. baking powder

1 tsp. salt

1 c. buttermilk

2 lemons for zest and juice

Blueberry Filling:

2 c. frozen blueberries

3/4 Tbsp. water

1/4 c. sugar

2 Tbsp. lemon juice

Preheat oven to 350F.  Line 2 muffin pans (12 each) with cupcake liners.  Set aside.

Beat butter and sugar on medium high until creamed (about 3 minutes) scraping down sides of bowl as needed.  Add eggs and vanilla.  Beat on medium high until combined about 2 minutes, again scraping down sides of bowl as needed.

In a medium bowl, combine flour, baking powder and salt.  Slowly add dry ingredient mixture into wet ingredients over 3 additions, beating on low.  The batter is thick!  Beat in buttermilk, lemon juice and zest, and continue to blend on low until combined.  Avoid overworking the batter, being sure to stop as soon as it appears uniform.

Spoon batter into cupcake liners.  Bake 18-20 minutes.  Test with toothpick for doneness.

Cool completely before filling and frosting.

Meanwhile make compote by 1 cup of the blueberries, water, sugar, and lemon juice in a saucepan.  Cook for about 10 minutes over medium heat.  Add in remaining blueberries and cook an additional 8 minutes.

Lemon Cream Cheese Frosting

2 blocks cream cheese, softened

1 stick unsalted butter, softened

4 c. sifted confectioner’s sugar

Zest of 2 lemons and juice of 1

Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice.

Carefully cut center of cupcake to make room for the filling, careful to save a “lid” to put on top of filling.

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Pipe cream cheese frosting on top.

Watch everyone’s delight when they reach the yummy center!

Thank you Molly and Lein!

molly-and-lein

Molly the Baker Sent Pictures!

My daughter Molly is in the Baking and Pastry program at The Culinary Institute of America in Hyde Park, New York.  I love when she sends me pictures!

group

Here she is with her class.  Molly is the fourth from the left.  Her cake is in front of her.

individual cake

She was also part of a team that made a cake.

team cake

I love this hat she made from chocolate.

chocolate

And these flowers are made from gum paste – they’re so pretty.

gum paste flowers

I’m such a proud mama!

Sugar Swan

Molly the Baker (my youngest daughter) is back at the Culinary Institute of America in Hyde Park.  She had a great experience at The Williamsburg Lodge on her externship and was recently home for a short visit.

She sent me an email with this picture.  She said she doesn’t thinks she’s very good with sugar, but I love her swan!  She is likely disenchanted since apparently her hands are blistered from the heat of the sugar, despite wearing three pair of gloves.  She is done with this project and said she is moving on to chocolate sculpture, fondant, and royal icing.

Hopefully she’ll send some more pictures!

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She did give me this picture of her with a friend in their tall baker hats!  Love this.

Molly the Baker’s Biscuits

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Molly completed her externship at The Williamsburg Lodge and was home for a short visit before going back for her second year at The Culinary Institute of America in Hyde Park, New York.  While home, she made us some delicious biscuits.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream

Directions

Preheat oven to 375 degrees.

Cut butter into small pieces and place in freezer for 15 or 20 minutes.

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Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

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Cut in butter using your fingertips until mixture resembles coarse meal.

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Combine buttermilk and cream in a separate bowl.

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Make a well in the dry ingredients and pour in buttermilk mixture; stir to combine using your hands.

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Turn out dough onto a lightly floured work surface, and roll into an 8 inch square (about 3/4 inch high).

Using a lightly floured pizza cutter, cut into squares.

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Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart.

Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.

religieuse

Well, Molly the Baker is off to her externship from the Culinary Institute of America.  She will be working making pastries for the next twenty weeks in Colonial Williamsburg.   I am so happy for her!  She just finished a breads class and sent me a few amazing pictures (no recipes, of course).  I love the looks of the Religieuses, so I searched up a recipe.  This one is only for the serious baker!  I found a great step by step guide at meilleurduchef.com.  Here is the link:  http://www.meilleurduchef.com/cgi/mdc/l/en/recipe/coffee-religieuses.html

Their website has loads of over the top french pastries recipes!

One of my other favorite pictures that she sent was of a sandwich buffet that has me inspired.  What a great idea for a large gathering!

sanddwich buffet(1)

The other bread pictures are for viewing enjoyment only, as I am not much of a baker and will likely never try these myself.

cheddar onion rye rollsCheddar Onion Rolls

chocolate danishChocolate Danish

cranberry pecan breadCranberry Pecan Bread

everything bagelsEverything Bagels

krustiesKrusties

pain de briocheBrioche

seeded rollsSeeded Rolls

I’m one proud Mama!

Molly and Apples

Molly the Baker

Boy, you can tell when Molly’s in town.  So many yummy desserts.  I may never buy brownie mix again (even when its on sale!)  These are soooooo good.  Molly says to be sure to cut them with a plastic knife.  The brownies don’t stick to it, and you won’t scratch your pan!

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3/4 c. cocoa (Hershey’s of course!)

1/2 tsp. baking soda

2/3 c. melted butter (divided in two)

1/2 c. boiling water

2 c. sugar

2 eggs

1/1/3 c. flour

1 tsp. vanilla

1/4 tsp. salt

1 c. chocolate chips (her add in)

Stir cocoa and baking soda in a big bowl.  Shir in 1/3 c. melted butter.  Add boiling water.  Stir until thick.  Add sugar, eggs, other 1/3 c. melted butter.  Blend.  Add flour, vanilla, and salt.  Blend.  Add chips.

Pour into prepared 10 x 15 jelly roll pan.  Bake 350 F for 25-30 minutes.  Toothpick test for doneness!

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