Sunday, February 19, 2012

St. Joseph's Table Preparation--Day 2

As promised, the second portion of the Fig Cake recipe. The filling portion's recipe is in the previous day's blog post.

Fig Cakes (adapted from "Viva San Guuseppe: a guide for Saint Joseph Altars")

6 c. flour
1/2 c. sugar
1 tsp. salt
2 1/2 sticks butter
3 eggs
1 1/2 cups cold milk
2 tsp. vanilla

Place all dry ingredients into a large mixing bowl. Cut butter into dry ingredients. In a separate bowl, beat eggs, milk and vanilla. Add liquid mixture to dry ingredients and mix thoroughly. Dough should be very stiff (if not cover and refrigerate). Roll out pastry dough into sheets 1/8" thick. Cut dough into long strips 2" wide. Place fig filling evenly along the center of the strip (as described here is easier than the shorter strip version pictured above). Roll one side of the dough over the top of the filling. Continue to roll dough to complete a long tube of dough and filling. Roll tube to smooth and thin out. 

Here I cut the tubes about 3" long and shaped into a horseshoe, then made incisions 1/3-1/2 way through at 1 cm intervals.

Place cookies on a lightly greased cookie sheet and bake at 375 degrees for 20-25 minutes or until lightly browned. Remove from oven and place on rack or waxed paper. Allow to cool. Frost with a simple powdered sugar and milk icing. Yields 60-100 cookies depending on size.
Iced and decorated Fig Cakes
Decorative (non-edible) Wheat Sheath with Mouse loaf [before]
Grape Cluster and Wheat (decorative only)
Made the decorative only loaves using the same recipe as last year, but reduced the yeast to 1/2 teaspoon only (low yeast for a crisp design). Loaves will be baked further in a low warm oven for several hours to dry out fully, then shellacked for multi-year use.
Fish loaf before
2012 Fish loaf after baking
St. Joseph's Staff, Cross, Artichoke and Fish decorative bread loaves

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