An Alberta Clipper dropping about a foot of snow seemed a good reason to set a winter white table.
Remember my re-purposed light globe centerpiece? Here it is with white flowers and pine branches adding a warm glow to the table on this blustery day.
|click photo for how-to tutorial|
~ On the menu ~
Snowflake Rolls with Quiche Lorraine and ending with a Buttercream frosted White Cake
Warm from-the-oven snowflake rolls help to tame single-digit temperatures.
I have several favorite Quiche recipes and this one I turn to often because it is easy to put together with items I usually have on hand and because it is very tasty. The recipe was given to me from a friend way back in 1977 when we lived in Ohio.
It is unique, in that instead of cream, it uses evaporated milk. Just as delicious with bacon or chopped ham.
Finishing with a White Cake with Buttercream frosting and a thin layer of raspberry jam in the center.
This very cute snowman baker was a gift several years ago from a friend who attends our weekly Bible study. This chubby fellow is not responsible for our arctic air or blowing, drifting snow. The most mischief he brings is dusting the snowflake rolls with flour.
Here are the recipes
Fluffy Snowflake Rolls
1 large egg plus enough water to measure 1 cup
1/4 cup butter, softened
1 1/2 tsp. salt
3 cups bread flour
3 Tbs. Nonfat dry Milk
3 Tbs. sugar
2 tsp. Bread Machine Yeast
Add all of the ingredients in the order recommended by manufacturer of your bread machine (usually wet ingredients followed by dry ingredients and ending with the yeast). Set the machine to dough setting. When complete, remove dough from machine and allow to rest, covered for 5 minutes.
Divide dough into 16 pieces. Form into balls; place on a lightly greased 9x13-inch rectangular pan. Cover lightly and place in a warm, draft-free place and allow to rise until doubled in size.
Bake in a preheated 350 degree oven for about 17 minutes or until golden brown. Remove from pan to cooling rack. Lightly dust with flour using a sieve.
9-inch pie crust
1 1/2 cups shredded Swiss Cheese
1 large can evaporated milk
1/4 cup water
1/2 to 1-lb. crisp, fried bacon (or small diced cooked ham)
1/4 cup finely chopped green pepper
1/8 tsp nutmeg
1/2 to 1 tsp. oregano
dash Tabasco (optional)
parsley flakes to sprinkle on top
1 Preheat oven to 400 degrees. Line 9-inch unbaked pie shell with cheese, bacon and green pepper.
2 Lightly whisk milk, eggs, water, nutmeg, oregano, salt, pepper and Tabasco together; pour mixture over cheese. Sprinkle with parsley.
3 Bake at 400 degrees for 30-40 minutes or until center has stiffened. Allow to rest for ten minutes before serving.
Recipe source King Arthur Flour
2 3/4 cups King Arthur Unbleached Cake Flour Blend
1 2/3 cups sugar; superfine sugar is best
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup full-fat vanilla yogurt or 1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions for cake found on King Arthur Flour
After frosting the bottom cake layer, I spread a layer of seedless Raspberry Jam then added the top cake layer and frosted entire cake.
1 cup softened butter (2 sticks)
4 cups confectioner’s sugar, sifted
2 teaspoons vanilla
3-4 tablespoons milk or half-and-half
In stand mixer, cream softened butter. Add confectioner’s sugar, vanilla, salt and milk; and mix on low until combined. Beat on high speed until light and fluffy adding small amount of milk (if desired) until desired consistency.
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