Baking Therapy

[Rubyfruit]

I made some Russian Tea Cakes today - the best holiday cookie ever and I make them the best you'll ever have.

I'll overnight a tin of them to the first person who PM's me with their address.

U.S only - sorry.

 

[koalabear]

Tease!

 

[perks]

mmm Ruby.....I bet they're tasty....do you use pecans or the walnuts?

perks

 

[april-wine]

Hmmmmmm us Canadians are getting frozen out...............

 

[girl]

Ah well, I'm probably too late...probably best, as that will completely kill my new year's declaration

*smooch*

How ya doing Ruby?

Look!
<--------------------

I finally have an av

girl

 

[cymbidia]

I'll take the tea cakes, Ruby darlin', and raise you something really good from around here.

 

[Rubyfruit]

We have a winner!

cym, expect your cookies tomorrow.

perky, I use pecans. To me they aren't tea cakes without pecans.

Sorry about the U.S. restriction. Just thought it'd be too expensive to ship overnight internationally.

girl, I love your av.

p.s. Just so you don't think I'm cheating. I also promised a tin to PC. He is an amazing friend who let me cry on his virtual shoulder last night way past his bedtime.

 

[LordMagicMan]

ohhhh sounds yummy!!

 

[perks]

perky, I use pecans. To me they aren't tea cakes without pecans.

it's true.....was just wondering, cause mexican bridal cakes are pretty similar and the two recipies have been so bastardized along the way..I wondered.

enough from the rambling pastry chef,
perks

 

[Rubyfruit]

perky,

I thought it was the same cookie by different names, no?

I've seen many different recipes over the years too.

What is yours?

 

[perks]

recipe

1/2 cup powdered sugar
1 cup butter, soft
1 T. vanilla
2 cups all purpose flour
1 cup ground pecans
1/4 t. salt

powdered sugar for rolling about 3/4 cup

preheat oven to 325 F.

combine powedered sugar, butter and vanilla, hand beat until light and fluffy.

spoon flour into your measuring cup...don't scoop and pack.....finely chop your pecans until a bit more crumbly than sand...mix flour pecans and salt together and then add to butter sugar mixture until dough forms

make one inch balls, 12 to a cookie sheet 3x4

back for 13-17 minutes according to your oven....cool on paper bag<one of my secrets...lol>...for 5minutes then do your initial powdered sugar roll.

when the cookies are completely cooled...roll them in powdered sugar again.

this recipe usually makes me about 3 1/2 dozen cookies
you can also freeze these for about 3 weeks...but after you thaw them..roll them again in powdered sugar.

 

[Rubyfruit]

That is almost identical to my recipe, perky. Mine calls for 2/3 cup powdered sugar in the mix. Also, I bake mine at 300 for 22 minutes. The lower oven temp seems to prevent browning. Oh, I also use unsalted butter and add 1/2 teaspoon. Seems that the amount of salt in different butters varies greatly and that can make the cookie too salty.

Edited to add: I like to roll mine in the powdered sugar directly out of the oven for the first roll. The sugar turns almost into a frosting from the warmth. Then I roll them the second time when they are completely cooled.

 

[perks]

OOOOPS

I'm sorry, I should have stated the unsalted butter thang....I never use salted butter for baking...no pastry chef does.....lol...I always forget when I give a recipe.

the browning thing is pretty tricky.....do you like to get the little crack in the top?.....I like the split without the browned bottom..that's probably why I like my temp a bit higher...I shoulda beat cym to that addy so I could taste yours..lol.

 

[Rubyfruit]

perky, are you really a pastry chef by profession? That must be a fun job.

I actually strive for no cracks in mine. They are so delicate to handle hot that it seems the slightest crack makes them crumble.

I'm sure yours are even better than mine. Maybe you should ship me a tin.

 

[perks]

perky, are you really a pastry chef by profession? That must be a fun job.

I actually strive for no cracks in mine. They are so delicate to handle hot that it seems the slightest crack makes them crumble.

I'm sure yours are even better than mine. Maybe you should ship me a tin.

well, let's see....I was a pastry chef at The Russian Tea Room back in 92/93 before they sold it.

I then worked as a Chef for Planet Hollywood and The All Star Cafe....I met my hubby there, because he was in a higher position than me and the fraternization policies, I had to go....

I became a Chef for The Jekyll & Hyde Club in NYC, a year later we moved to Baltimore

I got pregnant, had a baby....who is 9 months now. I make Pastries for my husbands restaurant down here. It's part time, but I get to stay home with my baby and still do the pastry thing which I love.

So technically, I'm not a pastry chef by job, but by profession. I graduated Culinary School after I went to Art School. I still paint and draw too. But I'm a cliche housewife overall.

 

[PowerOfOne]

Well just damn, Ruby! I am too late as usual. I will be late to my own funeral. I suppose I will have to find something else to melt in my mouth.

Koalabear~ Glad to see you got that nasty green leak taken care of. Looked painful to me.

And Cym, what is your AV of darling?