Baked goods thread. Can I have a piece now? No, wait!

This is off the back of the box of Club House Rice Flour.

1 c. butter at room temperature
1/2 c powered fruit sugar (I used Berry Sugar - I think that is a Canadian name for it)
1 tsp Vanilla (optional)
1/2 rice flour
1 1/2 to 1 3/4 c flour

Cream the butter, gradually add sugar and vanilla (optional) until light and fluffy. Gradually beat in flours until the mixture is very stiff. Turn onto a floured board and knead flour in lightly until dough begins to crack. Make a ball and refrigerate 30 min. For a big square of shortbread, roll out into a 9" circle about 1/2" thick. Prick all over with a fork. Bake at 300 F for 40-50 mins. For cookies, roll out 1/4" thick, cut out with cookie cutter, bake 300 F for 15 to 18 min.

For the cookie press, I used the time for the big square of shortbread. Campinspecter likes it with vanilla in it but I think I like it better without. I think it should age a week or two before serving but there will be a few cookies short in the tin by the end of the day.

 

Are you hungry yet, Gasifier? Wouldn't you like some shortbread or peanut butter chocolate chip cookies?

 

Hankering for egg nog after seeing the cookie pictures.

 

Yes please. If I PM Alan my address will you send some along with the log dog?

 

What! I don't get offered the Tundra? and he does?

 

I made no such offer. I just called out the Soup Nazi, or in this case, Tundra Nazi, because I came to the realization that he was not going to let me butter him up to selling me the Jetstream. So his karma came back on him because I knew at that point that you would not buy him a Tundra for Christmas if he was not being a "really" friendly firewood hoarders club member to me. So there Alan. Oh wait. That log dog is still out there. Ummm. Alan. If you move the Tundra up on your Christmas list you never know. Stranger things have happened ya know. I know how great a gal Woodwidow is. LOVE.

 

Mixed fruit pie. Apricots, raisins, cherries, apples, oranges with rind, dates, and hickory syrup.


Starts with real butter.
A little croissant dough.

 

Never thought to cook a pie in a cast iron skillet, I'll have to try that.

 

I don't have a pie pan.

 

Nope, going in the oven. I've got a guest over tonight so I don't have time to play with it.

 

I am really curious about how the croissant dough will turn out, it's my proposed solution for a tender, flaky crust.

 

Cooling...

 

OOOH those late night pictures of food again. Really looks good. And I bet it tasted good especially with whipping cream!!!

 

You bet it did. I will never make a pie crust again, the croissant dough is so much better.