To bring the warm and inviting camaraderie of camp home.
When
we first organized camp we had no idea how important our meals would
become. Well, being women we knew the meals were important, but we
truly did not appreciate how central to the camp experience they would
become. Every mealtime we all stop and acknowledge how lucky we are to
be where we are and slow down to check in with each other and our
bodies.
A flaky
pastry crust with a custard-like topping. Is a coffee cake so much like Danish
pastry possible in so short a time? Just try it - you’ll see.
½ cup butter or margarine, softened
1 cup all-purpose flour*
2 tablespoons water
½ cup butter or margarine softened
1 cup water
1 teaspoon almond extract
1cup all-purpose flour*
3 eggs
Confectioners’
Sugar Glaze (below)
Chopped
nuts
Heat oven to 350 degrees. Cut ½ cup butter into 1 cup
flour. Sprinkle 2 tablespoons water over mixture; mix. Round into ball; divide
in half. On ungreased baking sheet, pat each half into strip, 12x3 inches.
Strips should be about 3 inches apart.
Heat ½ cup butter and 1 cup water to rolling boil in
medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup
flour. Stir vigorously over low heat until mixture forms a ball, about 1
minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy.
Divide in half; spread each half evenly over strips. Bake about
60 minutes or until topping is crisp and brown. Cool. (Topping will shrink and
fall, forming the custard like top of this puff.) Frost with Confectioners’
Sugar Glaze and sprinkle generously with nuts.
10 to12 servings
*Self rising flour can be used in this recipe.
Confectioners’
Sugar Glaze
Mix 1 ½ cups confectioners’ sugar, 2 tablespoons butter or
margarine, softened, 1 ½ teaspoons vanilla and 1 to2 tablespoons warm water until smooth and of
spreading consistency.
There is no meal more satisfying than one with friends, when someone else does the cooking, serving and cleaning.
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