I’ve come home for a month, just in time to help my parents with a bake sale, held in an effort to raise funds for a missions trip they’re organizing to China, Mongolia, and North Korea. My mom and I planned a menu of items we thought would be more marketable, as well as more feasible for this context: Cookies – chocolate chip, lemon poppy seed, gingersnap; Biscotti; Cranberry-Lemon Scones; Carrot Walnut Cakes; Zucchini Breads; Blueberry Tarts; Mixed Berry Pies; and Apple Pies.
The day started with rain across the lake.
Ready to bake.
One of the sacrifices of baking for profit at a community sale is using more economical ingredients over higher quality ones. Here we use white eggs from Costco.
Dough for the pies and tarts is the first thing I make; it can be refrigerated for up to a week, or frozen until ready to use.
Almonds are toasted and chopped for the biscotti and carrot cakes.
Mixing the biscotti dough. I have to say, it’s great to have this Kitchen Aid cake mixer at my disposal again – everything is ten times more efficient.
The biscotti is shaped into flat logs on parchment for the first bake.
Cutting the biscotti block with a serrated knife.
Biscotti is baked twice for cutting and that crisp bite.
Trying a new recipe with lemon poppy seed cookies. Here they are rolled in sugar, poppy seeds, and lemon rind for a flavorful citrus bite.
The cookies are pressed down with the bottom of a glass cup.
Chocolate chip cookie dough has to wait its turn in the oven, which was often occupied. Still waiting for my double oven.
I rarely make cookies, but they seem to sell well.
I found this gingersnap cookie dough to be quite attractive, probably from the rich dark molasses and scent of freshly ground ginger and spices.
This dough, like the lemon poppy seed dough, is best chilled before baking.
Baking them as balls gives them these cracks.
This Canadian Restaurant Supply (CRS) peeler is my favorite.
Apple pies ready to go.
Berries rinsed and straining. I can’t wait for stone fruit season to come.
These mini-pies are a good size for quick lattice work.
Even smaller tarts which were topped with intersecting lines of dough… like baskets.
One of my favorite berries: blue.
Late-night cranberry lemon scones. I love this recipe, as it always yields light, fluffy and flavorful scones.
Baked at the last minute before the day of the sale; the fresher, the better.
One of our five tables at the sale.
The sale went well, with some great comments from customers. Not a bad start for the fundraising. However, the experience 1) reminded me that I don’t like working on the front lines of sales and 2) I’m tired of baking… for now.