justjoan wrote:i'm afraid i was the one who suggested a one time change to saturday, just so laura could participate. ingrid, toria, laura and i were at iris arbor's mardi gras party and the subject of the dessert exchange came up. april 19 does not sound like it'll be a good day. why don't we just keep sundays on the schedule as usual and laura can rejoin when she can this summer?
in other news, my participation tomorrow has become tentative-i'm so sorry. i'm not feeling great, and won't come if i'm not better in the morning. i'll post then. i'll be very disappointed if i can't make it….

Rest up and don't push it. There's always next month.

Pie Lady wrote:Unless something goes terribly wrong, I'm making California Avocado Cake with Raspberry Filling and Lime Buttercream. But I'm sure as shit not decorating it like the photo.
http://thecafesucrefarine.com/2013/04/a ... ttercream/

If something does go horribly wrong, you'll get a surprise.

There were no noticeable disasters. I even did some low-level, amateur decorating. But at least it looks like springtime!

i'll be sorry to miss the avocado cake, for sure, but i'm staying home today. sorry to miss this. i hope to see you all next month. joan

justjoan wrote:i'll be sorry to miss the avocado cake, for sure, but i'm staying home today. sorry to miss this. i hope to see you all next month. joan

Sorry to hear that Joan, but I know there's stuff going around. Rest and fluids for you.

We'll post pictures!

Ava has a sick pet, so she'll most likely stay home as well.

Another successful dessert exchange has come and gone. Thank you to all of the terrific bakers for your scrumptious desserts.



Sweet Potato Soup with a dash of cream.



Red Quinoa with Butternut Squash and Sage Brown Butter.



Mrsm's Orange Yeast Rolls with Honey



Ms. Ingie's Dessert Empanadas



SueF's Ricotta Pie



ParumMorsus' French Silk Tartlets



Pie Lady's California Avocado Cake with Raspberry Filling and Lime Buttercream



Toria's Double Chocolate Banana Bread



A plate of desserts



Bonus Atomic Cake



Atomic Cake Slice

Thank you to Ms. Ingie for the hospitality, and to all her guests for their delicious contributions. As requested, here is the recipe that I used for the orange rolls. Enjoy!

Orange dinner rolls (sugar free)
(orange dinner rolls that are shaped like a cinnamon roll and baked in muffin tins)

Adapted from LA Times http://articles.latimes.com/2010/feb/25 ... 5-20100225
Adapted from recipe from Morrison's Rogue River Lodge’s Elaine Hanton.

Total time: About 3 or 4 hours, depending on rising time for the dough
Servings: Makes about 2 dozen rolls

Dough

zest of one orange about 2 or 3 tablespoons
juice of one orange, including pulp (about ½ cup)
enough 115 degree water, so that the orange juice and water together make 1 cup
1½ - 2 teaspoons instant or bread machine yeast
3 1/4 cups (13.8 ounces) flour, divided, plus additional for kneading
2 ½ tablespoons honey
2 ½ tablespoons butter, at room temperature
1 egg, at room temperature
1 teaspoon salt

2 tablespoons softened butter
2 tablespoons honey

1. Remove zest from and then juice one orange. In the bowl of a stand mixer, combine the orange juice, water and yeast. Set aside just until the yeast is activated (the mixture will begin to bubble), 5 to 10 minutes.

2. With paddle attachment, work half of the flour into the yeast, then add the 2 ½ tablespoons honey, 2 ½ tablespoons butter and egg until combined. Add salt to the remaining flour. Switch to the dough hook and slowly add in the remaining flour mixture to the dough (the dough will at first be very sticky as the flour is absorbed).

3. Kneed using dough hook, then by hand form the dough into a ball, kneed on a floured board if necessary. The finished dough will be tender, soft and slightly tacky. Place into a tall plastic cannister or bowl, cover with a towel, and allow to rise in a warm location until doubled in bulk (allow 60 - 90 minutes).

4. While dough is rising, in a small bowl, melt together combine the remaining butter and honey.

5. Deflate the dough. On a well-floured surface, roll the dough into a rectangle measuring 24 inches by 10 inches (or two 12 x 10 inches).

6. Brush the dough with the melted honey butter, then sprinkle the orange zest over the buttered dough. Roll the rectangle lengthwise into a tight tube (as when rolling cinnamon rolls). Cut the tube into 24 (1-inch) slices. Roll the tube one-quarter turn after each slice to keep the tube round; otherwise, it will flatten from all the slicing.

7. Place each of the slices into a muffin tin lined with foil baking cups. (Finished rolls will stick to paper baking cups or unlined tins, unless extremely well-greased.) Cover loosely and set aside until the rolls double in size (allow 30 - 60 minutes).

8. Pre-heat the oven to 400 degrees. Bake until the rolls are puffed and golden brown, about 8 to 10 minutes. Rotate the trays halfway through for even baking. Cool the rolls slightly, serve warm if possible.

Lovely! Well done!!!!

Thanks Ms. Ingie for another delicious exchange!

suef wrote:Count me in - I just saw a ricotta pie in this month's issue of King Arthur's Baking Sheet, so I think that is what I am making.

Can you share the Ricotta Pie recipe? I looked on the King Arthur website, but the Ricotta Pie was not the same as the one you made.

Thanks Ingrid. Some interesting desserts and vittles.

The Ricotta Pie came from King Arthur's Baking Sheet, their baking magazine. It says they found it in a book called Home Baking: The Artful Mix of Flour and Tradition around the World.

Crust
3 tablespoons sugar
3/4 cup milk
2 teaspoons active dry yeast
2 1/4 cups pastry or cake flour
1/4 teaspoon of salt

Streusel
3/4 cups cold unsalted butter
1/2 cup sugar
1 1/2 cups all-purpose flour

Filling
1 1/2 cups (12 ounces) ricotta
2 large eggs
1 teaspoon vanilla
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt

For the crust: In a medium bowl, stir the sugar into the milk, then add the yeast. Stir in 1 coup of the flour to make a smooth batter. Cover and set aside to rest for 1 hour.

Sprinkle the salt and 1 cup more flour into the sponge. Turn out onto a well-floured surface and knead until smooth using the remaining flour as needed. The dough will be quite soft. Cover with plastic wrap and set aside to rise for 1 hour.

Preheat the oven to 350 degrees. Grease a 9 or 10 inch cast-iron or other oven-proof skillet.

For the Streusel: Combine all the ingredients in a bowl and work them together with your fingers until you have large coarse crumbs. (I took part frozen butter and coarsely grated it for this step and then mixed it with the other ingredients) Set aside in a cool place.

For the Filling: Stir or whisk together the ingredients listed until smooth.

To assemble: Press the dough into the bottom of the skillet with your fingertips. Let it rest if necessary, then press it out to the edges of the pan all around. Spread the filling on the dough, leaving a narrow rim uncovered. Sprinkle on the streusel.

Bake for 35 minutes, or until the filling is just set and the dough is touched with gold. Let cool for 30 minutes before serving. Serve from the skillet, or transfer to a large flat plate. Serve warm or at room temperature.

Sorry I didn't respond earlier about the date change thing. It's too bad that the 19th isn't a good day, but tutoring should be winding down in the next month or so, so hopefully I can see everyone again in June. All the desserts this month (and dinner especially!) look delicious. It's fun to see the photos and live vicariously through everyone

justjoan wrote:i'm afraid i was the one who suggested a one time change to saturday, just so laura could participate. ingrid, toria, laura and i were at iris arbor's mardi gras party and the subject of the dessert exchange came up. april 19 does not sound like it'll be a good day. why don't we just keep sundays on the schedule as usual and laura can rejoin when she can this summer?
….

Do we have a date and a host for the next exchange?

Its seems like April might be a bad month due to Easter/Passover, etc. perhaps we could skip it and go to May.

Suef was considering April, but it would have to be the 13th, which was close to the March date.

Ms. Ingie wrote:Suef was considering April, but it would have to be the 13th, which was close to the March date.

3 weeks later doesn't seem too bad.

Sue is this on?

Hi,

I will be in lovely Ft Wayne on the 13th, I will catch up with everyone hopefully in May.

Regards,

The 13th won't work well for me, it's the day before Passover,
and I'll probably be knee-deep in brisket

Toria said April won't work, so we're leaving it up to Suef to host in May. (I had it wrong.)

Yes as it turns out, I have a birthday, Easter, and a baby shower in April so it would not be a good month to host for me. Possibly I can attend one but not host. I can host something later.