Tuesday Baking Group

This past Tuesday our church Baking Group met again with the theme of "fruit". It was so delicious, I was thinking again what a GREAT idea this group was.... can you guess whose idea it was? ha ha

In this photo from left to right is Tabitha, Rachel, me, and Rebekah


The yummy treats we had were: Apple Pie (me), Cranberry White Chocolate Blondies (Rachel), Raspberry Coconut muffins (Kristy), Apricot Oat Bars (Rebekah), Blueberry Tea Cake (Bethany) and Strawberries (Tabitha)- she is pregnant and too tired to bake anything!

I thought I would share some of the recipes for those of you who like to bake.

APPLE PIE
Crust:
2 1/2 c. flour
1 t. kosher salt
1 t. sugar
1 c. chilled butter
1/2 c. iced water
Place flour, salt, sugar in bowl and mix. Cut up 1 cup of chilled butter into mix and use a pastry blender or two knives to work it into the flour. When it's well blended and into fine powder, add water tablespoon at a time, slowly mixing it into a dough. Cover and refrigerate for one hour- divide in half then roll out between sheets of waxed paper into two pie crusts.

Filling:
6 green apples, peeled and sliced thinly
3/4 c. sugar
1/4 c. flour
1/2 tsp. nutmeg
1 tsp. cinnamon
dash salt

Place one pie crust in bottom of pie dish. Use a fork to poke holes all over the bottom. Fill with apple filling and dot with butter. Cover with top crust. Cut slits or decorative leaves in top. Seal and flute edges of crust. Cover crust edges with foil or baking guard (Pamp. Chef) if you have one. Bake on 425 degrees for 40-50 min. Remove foil from crust for the last 15 min.

WHITE CHOCOLATE BLONDIES
1/4 c. butter, melted
1 1/3 c. brown sugar, packed
2 large egg whites
1 tsp. vanilla
1 c. flour
1 tsp. baking pwdr
1/4 tsp. salt
1/2 c. chopped white chocolate
1/2 c. dried cranberries

In a bowl combine butter and brown sugar. Mix well. Add eggs and vanilla, blend until smooth. In another bowl combine flour, bkg powder, salt and chocolate, cranberries. Add to the sugar mixture and stir just until combined. Spread into an 8x8 pan that has been greased. Bake 25-30 min at 350 degrees. (This is from a book called One Smart Cookie that has lots of great recipes)

RASPBERRY COCONUT MUFFINS
2 c. flour
1 tsp. bkg soda
1/2 c. dessicated coconut
2 t. finely grated lime zest
1 c. fresh raspberries
270 mL coconut milk (15 oz)
1/2 c. vegetable oil
1 egg, beaten lightly
1/3 c. flaked coconut

Sift flour in large bowl, add coconut, sugar and zest. Make a well in center and add raspberries, coconut milk, oil, and eggs. Mix until almost combined- do not over mix. Spoon into muffin tray. Sprinkle tops with flaked coconut and press it into batter. Bake for 25 minutes at 375 degrees. Stand for 5 minutes to cool before removing from trays.