Saturday, February 14, 2009

Darling Baker

Apparently it is a bit daunting to bake for a Daring Baker. There are worries about not measuring up. Well, this Daring Baker was absolutely THRILLED with the birthday cake that Darling Baker Sister Number One brought yesterday.

Candles were lit, the birthday song was sung, wishes made, candles blown out and then we each had a slice. The cake was baked in the same heart shaped cake pans that had been used to bake cakes for my birthday when I was a child. How is that for special? The cake was my favorite kind...chocolate...and iced with...YUM...whipped cream. Between the layers was spread a mixed berry jam, an excellent choice. The cake was moist and darkly chocolate and perfectly delicious. She even sprinkled pink sugar decorations on top. Sweetie liked it so much he had a piece for breakfast this morning :)

Happy Valentine's Day to the darling Daring Bakers, the sweet bloggers, and even you lurkers!

This evening Sweetie and Sister Number One, now known as the Darling Baker, will each receive a little Valentines gift from me.

Your gift is the recipe for the Anzac delicious if you don''t burn them...which I should have posted yesterday.

Anzac Cookies
makes about 2 dozen
1 stick (1/2 cup) butter, melted
2 tablespoons hot water
2 tablespoons golden syrup
3/4 cup brown sugar
1 cup rolled oats
1/2 cup flour
1/2 cup self-rising flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dry coconut
1/2 cup walnuts, chopped
1/2 cup mixed dried fruit (I used Sunkist Anti-oxidant blend)
1) Preheat the oven to 350 degrees F.
2) Combine the melted butter, hot water, golden syrup and brown sugar in a mixing bowl (or the pot you melted the butter in if it large enough to hold the batter). Stir to blend well.
3) On a sheet of waxed paper combine the oats, flours, salt and soda. You could also combine them in a mixing bowl
4) Add the nuts, coconut, dry ingredients and dried fruit to the butter mixture. Stir to blend well.
5) Pack dough into small tart pans or make into drop cookies on a cookie sheet. Bake in preheated oven for 15 minute until golden brown. (New note: Check cookies at 10 and 13 minutes :)
6) Cool cookies on wire rack. Store in airtight container. These cookies ship well. Enjoy!

1 comment :

  1. Cake for breakfast . . . right up there with pie for breakfast ;)
    That is a Darling Baker Sister. How fabulous that you all still have that pan!!