yummy desserts recipe!!!!!(part 1!)

In the previous blogs, we have talked about some ideas and cultures of afternoon tea, also shared some different types of afternoon tea desserts in different countries, hopefully you will get hungry after viewing our blogs!

and Now ! if you wanted to held a afternoon tea party at home but confusing with what desserts should you prepare, here is a good news for you!!!

We are going to share some special afternoon tea desserts recipes to YOU!!
let's share to your friends too if you like it!

Photo By Ellen Easton ©2009 All Rights Reserved

Firstly, we are introducing a dessert called 20-Layer Crepe Cake !
is it look tasty?
let us find out how to do it!

 

20-Layer Crepe Cake Recipe (by Ellen Easton ©2009 - All Rights Reserved)

Recipe Type:Afternoon Tea & High Tea
Yields: one 20-Layer Crepe Cake
Prep time: 60 min
 

Ingredients:

Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
2 cups heavy cream
1 tablespoon granulated sugar
Powdered (confectioners') sugar

Preparation:

Prepare Crepe Batter and refrigerate.

Prepare Pastry Crème Filling and refrigerate.

Remove the Crepe Batter from the refrigerator and bring to room temperature. 
Line baking sheets with parchment paper. Using a nonstick or lightly-oiled crepe pan over medium-low heat.

Evenly distribute approximately 3 tablespoons Crepe Batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. 

Using your clean fingers, gently and carefully turn the crepe over and continue cooking for a few minutes longer.. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other). Repeat this process until you have 20 perfect crepes.

 NOTE: You might need to prepare a few practice crepes in the beginning.

Remove the Pastry Crème Filling from the refrigerator. Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the chilled and thickened Pastry Crème Filling.

Photo By Ellen Easton ©2009 All Rights Reserved

Assembly of 20-Layer Crepe Cake:   

Place one (1) prepared crepe on a large cake plate.  With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).

Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers.  

The 20th crepe will be the last or top layer.

Refrigerate the prepared cake for a minimum of 2 hours. 

Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners' sugar).

When ready to serve, slice into individual servings. Garnish the plate with fresh berries.

Makes one (1) 20-Layer Cake

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tablespoons granulated sugar
Pinch salt

NOTE: Prepare the crepe batter either several hours or one day in advance.

In a small pan, melt the butter until lightly browned; remove from heat and set aside.

In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly. 

In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.  

Pastry Crème Filling:
1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped

In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.

In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and comes to a boil. Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.

When the Pastry Crème has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight).
(resources from:Ellen Easton 2009, http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm)



Secondly, the special tasty Cherry Bon Bon Cookies presented by Northwest cherries!!!!

Copyright @ 2012 Northwest Cherries.

 Servings:

48 cookies

Ingredients: 

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 cup soft butter or margarine
1 cup sugar
1-1/2 teaspoons baking powder
1 large egg
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons cherry flavoring (optional)
48 Northwest fresh sweet cherries, pitted
1 package (6 oz.) semi-sweet chocolate chips
                                                         1/2 cup sweetened condensed milk

Directions: 

1.  Combine flour and cocoa; set aside. 
2. With electric mixer, beat butter, sugar, and baking powder until blended. 
3. Add egg, vanilla, and cherry flavoring; beat until well combined. 
4. Gradually beat in flour mixture. 
5. Shape dough into 1-inch balls, place 1/2 -inch apart on ungreased baking sheet.
6. Press down center of each ball with thumb to create a small hollow, fill each center with a cherry. Heat oven to 350°F. In a small pan over low heat, combine chocolate chips and condensed milk, heat until chocolate is melted. 
7. Spoon about 1 teaspoon chocolate mixture over each cherry, spreading to cover cherry. Bake 10 to 12 minutes or until done. Remove to wire racks and cool. 

(resources: Northwest Cherries 2012 , http://www.nwcherries.com/recipes/cherry-bonbon-cookies )
Is it easy to make? i thought it should be! for smart you

after reading those two delicious desserts, are you exciting for the last one that is going to be introduced? Let check it out now!

By Ellen Easton ©2010 - All Rights Reserved 

 Photo by Ellen Jaskol of the Rocky Mountain News, July 22, 2008.

It's name is called Rose Petal Drop Scones
Yields: 24 scones
Prep time: 25 min
Cook time: 12 min

Ingredients:

2 1/4 cup all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter
1/3 cup coarsely-ground pistachio nuts, shelled and unsalted
1 cup heavy cream
1 tablespoon rose water*
2 tablespoons rose petals, cleaned and finely shredded (organic only - no pesticides)**
Rose Water Icing (see recipe below)

* Rose water, distilled from water and specially potent roses, is a clear, sweet-tasting, aromatic liquid. Rose water can be found at most supermarkets in your area.

** All roses that you intend to eat must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. 

 The tastiest roses are usually the most fragrant.

  

  Preparation:

1. Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
2. In a large bowl, sift together flour, sugar, baking powder, salt, baking powder, baking soda, salt, and cinnamon. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in pistachio nuts.
3. In a separate bowl, combine cream and rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients; stir until a soft dough forms.  NOTE: When making scones, work the dough quickly and do not over mix.
4. Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
5. Drop dough by the teaspoonful onto the prepared baking sheet. Bake approximately 10 to 12 minutes or until golden brown.
6. While scones are baking, prepare Icing. Remove scones from oven to a baking rack to cool slightly, then drizzle the prepared Icing over the scones while still warm.
7. Makes 24 scones.

Rose Water Icing:
1 cup powdered (confectioners' sugar)
3 tablespoons rose water
1 tablespoon red current jelly
In a bowl, combine powdered sugar, rose water, and red current jelly until smooth.
NOTE: If the icing is to thick, add another teaspoon of rose water.

(resources :Ellen Easton, http://whatscookingamerica.net/EllenEaston/SummerRoseTea/RosePetalScones.htm 2010)