Date(s) - 05/10/2020
2:30 PM - 5:00 PM
This Mother’s Day, local artist Jackie Gianico will be live on the Friends of Golden Pond Facebook page to walk us through creating a beautiful, spring inspired, masterpiece.
This event is free, though we do encourage you to make a $10 dollar donation to Friends of Golden Pond.
Jackie can provide limited number of canvases for a porch pick-up in State College. Please contact us using the form below to make arrangements.
We will also be sending out recipes and preparation instructions for some of our favorite afternoon tea treats.
Request a Canvas Pick-up
- 4 eggs
- ¾ c butter
- 1 c sugar
- 2 c flour
- 3 tsp baking powder
- 1 tsp salt
- ¼ c almond meal/flour
- 1 ½ tbsp caraway seeds
- ¼ cup whole milk
Preheat your oven to 350F.
Cream the eggs, butter, and sugar.
In another bowl, whisk together the flour, baking powder, and salt.
Once they’re well blended, add the almond meal and caraway seeds.
Mix the dry ingredients into your bowl of butter. Add milk. Beat until the consistency of brownie batter.
Scoop your batter into a well-greased 2-pound cake pan (You might need to use a silicone spatula) Shake the pan to help settle the batter before baking.
Bake at 350F 50-55 minutes, or until it’s both golden brown on top and a toothpick inserted in the center comes out clean. This loaf is so dense it can be deceptive, so make sure to give it that toothpick test.
Let the cake rest in the pan for 20 minutes before removing it. That both lets it cool and reduces the risk of it crumbling when you remove it. If you buttered the pan heavily enough, after 20 minutes it should slide right out.
Once the loaf has cooled, serve cut it into 1-inch slices
For the scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cubed into pieces
- 1/2 cup heavy whipping cream plus more for brushing the tops
- 1 large egg
- 1 teaspoon pure vanilla extract
For the vanilla glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
To make the scones:
- Preheat oven too 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.
- In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point, this is okay!
- Scoop the mixture out onto a lightly floured surface and work it together in a ball, then flatten into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.
- Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled.
- Brush the tops of each scone with a little heavy whipping cream. If you’re not adding a glaze, you can top them with coarse sugar if desired.
- Bake at 400°F (204°C) for 18-22 minutes or until the tops of the scones are lightly browned and cooked through.
- Remove from the oven and allow to cool completely.
To make the vanilla glaze:
- In a medium-sized mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined. If the glaze is too thick add more milk to thin it out and if the glaze is too thin add more powdered sugar to thicken it.
- Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy.
Yields 3 dozen cookies
- 3 sticks unsalted butter, at room temperature
- 3/4 cup confectioners’ sugar
- 2 ¼ Cups all-purpose flour
- 1/2 teaspoon salt
- 1 vanilla bean, seeds scraped*
- Assorted sprinkles and candies
- 2 ounces semisweet or dark chocolate, melted
Combine butter and confectioners’ sugar in the bowl of a stand mixer fitted with the whip attachment. Mix on high speed until the mixture turns pale, about 2 minutes.
Add flour to butter mixture in three additions, mixing well on medium speed after each addition. When flour is incorporated, add salt and vanilla seeds or extract. Beat on high speed 5 minutes; dough should be pale and thick. Transfer dough to piping bags fitted with decorator tips. Alternatively, use a small cookie scoop.
Line two or more cookie sheets with parchment paper. Pipe (or place) mounds of cookie dough on prepared pans; spacing cookies at least 1 inch apart. Add colorful nonpareils or confetti sprinkles to cookies before baking. Transfer cookies on baking sheets to the refrigerator to chill 10 minutes, or until cookies are firm to touch.
Preheat oven to 275 degrees F. Bake cookies 30-35 minutes, or until cookies are lightly golden around edges and still pale in the center. Transfer cookies to wire rack to cool completely. Drizzle with chocolate, if using. Store cooled cookies in an airtight container.
*2 teaspoons vanilla extract can be substituted for the vanilla bean.
Heart-shaped Jam Thumbprint Cookies
- 1-1/2 cups (340g) unsalted butter at room temperature
- 1 cup (120g) confectioners (powdered) sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3 cups (300g) cake flour, sifted
- about 1-2 cups raspberry jam (or other red or pink-colored fruit jam)
Preheat oven to 350°F (177°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt together on medium speed until light and fluffy, about 3 or 4 minutes. Start slowly so the powdered sugar doesn’t fly up too much. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Add the vanilla and beat to incorporate.
Turn the mixer down to low and add the flour, mixing until just barely combined.
Roll the dough into balls about 1″ diameter and place about 2″ apart on the baking sheet. These cookies will spread a bit, so they do need a bit of breathing room. This dough is really soft and sticky, so roll all the balls first, and then make the indentations.
You can just make a simple indentation for regular thumbprint cookies, or you can make a heart-shape by making two overlapping indentations with your fingers.
Fill each indentation with the jam of your choice – stir it first to smooth it out. If you’d like it really smooth, you can use a food mill or sieve to remove the seeds. As the cookies bake and spread out, the jam will flatten out a bit as well, so you’ll want to slightly over-fill them. You don’t want the jam to overflow, but it should be a bit rounded rather than level with the top of the cookie.
Bake for about 10-12 minutes, until lightly golden brown around the edges, rotating the baking sheet halfway through the baking time. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.