Any Home Bakers Here?

[ronott1]

Ooh, I haven't heard of raspberry curd! I love everything raspberry.

Martha Stewart Living, February 2010

http://www.marthastewart.com/335987/raspberry-curd
Yield
Makes about 1 1/2 cups

Ingredients:
1 container (6 ounces) raspberries 1 1/4 cups sugar
4 large egg yolks
1 stick unsalted butter 1/4 cup fresh lemon juice Pinch of salt

Directions:
1. Whisk all ingredients in a heatproof bowl set over a pan of simmering wate until slightly thick,
8 to 10 minutes. Strain; refrigerate until cold and thick.

 

[N F C]

Lavender Sandwich Cookies with Lemon Curd Filling
(makes about 30 cookies)

2 Cups AP flour
3/4 tsp kosher salt
3/4 Cup unsalted butter
1/2 Cup plus 2 Tab granulated sugar
1 tsp dried culinary lavender, coarsely ground or finely chopped
1 large egg yolk
1 tsp pure vanilla extract
Confectioners' sugar for dusting
1 Cup Lemon Curd Filling

1. In a medium bowl, whisk together the flour and salt. Set aside.
2. In a stand mixer bowl using the paddle attachment, cream together the butter, granulated sugar and lavender on medium speed, about 2 minutes or til light and fluffy.
3. Add the egg yolk and vanilla, mix on low just until incorporated. Don't overwhip.
4. Add the flour mixture in 2 additions, mixing on low speed, about 30 seconds each, until just incorporated.
5. On work surface, dived the dough into 2 equal portions, and shape each into a round disk. Wrap each in plastic wrap, and refrigerate for at least 3 hours up to overnight.
6. Preheat the oven to 350*. Line rimmed baking sheets with parchment paper.
7. Unwrap 1 disk of dough, and roll out to 1/4" thick. If dough is too firm, let it sit out until pliable but still cold. If dough is too soft and sticks while rolling, place back in the fridge for 5-10 minutes.
8. Using a 2 1/4" round cutter, cut out cookies from the dough. Re-roll the scraps to cut additional cookies. Arrange half of the cookies on a sheet pan, leaving 1" of space between each.
9. With the remaining half of the cutout cookies, use a small 3/4" cutter or piping tip and stamp out the centers of the cookies.
10. Repeat the rolling and cutting process with the second disk of dough. You should end up with about 30 cookie tops with the centers cut out and 30 cookie bottoms.
11. Bake each tray in the middle rack of the oven 8-10 minutes, rotating the pan around halfway through baking, until the cookies are golden on the edges. Place the sheet pan soon a cooling rack and let cool for 5 minutes before transferring the cookies directly to the rack to cool completely.
12. To assemble, place the cookie tops on a sheet pan. Dust with confectioners' sugar. Flip the cookie bottoms over, so the level side is available to spoon 1 1/2 tsp of lemon curd filling in the center of each, leaving a 1/2 " cookie border. Be careful not to put too much filling on. Gently place the powdered cookies on top of the curd, and press slightly to sandwich them.

 

[MagpieDucks]

What does the lavender taste like?

 

[ronott1]

What does the lavender taste like?

flowers...


I have had lavender in baked things a time or two. I will let you know when I bake my own tomorrow. I might have to taste one of the dry flowers to know for sure though....

 

[ronott1]

Blackberry Curd
Description
Makes about 1 pint blackberry curd will keep up to 10 days in the refrigerator.
Ingredients
• 3 cups blackberries
• ¼ cup lemon juice
• ¼ cup sugar
• 1 cup unsalted butter
• 3 egg yolks
Directions
1. If the berries are not sweet enough
2. Puree the blackberries, combine them with the lemon juice and Sugar, if needed.
3. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve.
4. Place the strained blackberries in a blender or food processor.
5. Melt the butter in a saucepan until it is just bubbly.
6. With the machine running, slowly drizzle in the butter.
7. Return the mixture to a saucepan.
8. In a mixing bowl, beat the egg yolks.
9. Add 3 or 4 tablespoons of the blackberry mixture to the egg yolks and blend well.
10. Pour the egg yolk and blackberry mixture into the saucepan with the rest of the
blackberry mixture.
11. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes.
12. Cool and refrigerate.

 

[ronott1]

Lavender Sandwich Cookies with Lemon Curd Filling
(makes about 30 cookies)

2 Cups AP flour
3/4 tsp kosher salt
3/4 Cup unsalted butter
1/2 Cup plus 2 Tab granulated sugar
1 tsp dried culinary lavender, coarsely ground or finely chopped
1 large egg yolk
1 tsp pure vanilla extract
Confectioners' sugar for dusting
1 Cup Lemon Curd Filling

1. In a medium bowl, whisk together the flour and salt. Set aside.
2. In a stand mixer bowl using the paddle attachment, cream together the butter, granulated sugar and lavender on medium speed, about 2 minutes or til light and fluffy.
3. Add the egg yolk and vanilla, mix on low just until incorporated. Don't overwhip.
4. Add the flour mixture in 2 additions, mixing on low speed, about 30 seconds each, until just incorporated.
5. On work surface, dived the dough into 2 equal portions, and shape each into a round disk. Wrap each in plastic wrap, and refrigerate for at least 3 hours up to overnight.
6. Preheat the oven to 350*. Line rimmed baking sheets with parchment paper.
7. Unwrap 1 disk of dough, and roll out to 1/4" thick. If dough is too firm, let it sit out until pliable but still cold. If dough is too soft and sticks while rolling, place back in the fridge for 5-10 minutes.
8. Using a 2 1/4" round cutter, cut out cookies from the dough. Re-roll the scraps to cut additional cookies. Arrange half of the cookies on a sheet pan, leaving 1" of space between each.
9. With the remaining half of the cutout cookies, use a small 3/4" cutter or piping tip and stamp out the centers of the cookies.
10. Repeat the rolling and cutting process with the second disk of dough. You should end up with about 30 cookie tops with the centers cut out and 30 cookie bottoms.
11. Bake each tray in the middle rack of the oven 8-10 minutes, rotating the pan around halfway through baking, until the cookies are golden on the edges. Place the sheet pan soon a cooling rack and let cool for 5 minutes before transferring the cookies directly to the rack to cool completely.
12. To assemble, place the cookie tops on a sheet pan. Dust with confectioners' sugar. Flip the cookie bottoms over, so the level side is available to spoon 1 1/2 tsp of lemon curd filling in the center of each, leaving a 1/2 " cookie border. Be careful not to put too much filling on. Gently place the powdered cookies on top of the curd, and press slightly to sandwich them.

Tanks!

They sound amazing!

 

[N F C]

Lemon Thyme Shortbread
(Makes about 5 dozen)

1 1/2 Cups unsalted butter, softened
1/2 Cup sugar
2 Tab fresh thyme
1 Tab lemon zest
3 1/2 Cups AP flour
2 Tab cornstarch
1 tsp salt

1. In a large bowl, beat butter at medium-high speed until creamy. Add sugar, beating well. Add thyme and lemon zest, beating well.
2. In another large bowl, sift together flour, cornstarch and salt. Add flour mixture to butter mixture, beating at medium-low speed to combine. Shape dough into a disk. Wrap tightly in plastic wrap. Refrigerate for 30 minutes.
3. Roll dough into 3 (1 1/2 " thick) logs. Wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 5 days. (Dough may be frozen for up to 1 month.)
4. Preheat oven to 350*. Line baking sheets with parchment paper.
5. Cut shortbread dough into 1/4" slices. Place on baking sheets.
6. Bake for 10 minutes or until lightly browned. Let cool on pan for 2 minutes. Transfer to a wire rack, and let cool completely. Store in an airtight container.

 

[N F C]

Tanks!

They sound amazing!

If you make these, I'll be interested in hearing what you think of them. The photo in the magazine is beautiful. (Got that recipe from "bake from scratch" the May/June 2017 issue.)

 

[pennyJo1960]

I have made both lemon curd and raspberry curd. They are very tasty and not hard to make

post please

BOTH!!!! LOL

me too

 

[pennyJo1960]

OH MY HEAVENS how decadent can we get here love the recipe's @ronott1 went on amazon looking for Culinary lavender do you grind it before use I have a lavender plant that has those buds ?
https://www.amazon.com/Natural-Lave...-OliveNation/dp/B00RHSWW5E/ref=cm_wl_huc_item