Butter’s Baked Goods Save the Day!

Every summer my family goes on vacation to a small town in Northern BC for two or three weeks. The town is very small and other than Safeway, and the one tiny bakery, there are not a lot of options for baked goods. (Especially when everything closes at 5:00pm.) We have a holiday trailer and a small cabin out there so our kitchen is also not fully equipped. To say the least, baking can be a bit of an Adventure.

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When I decided to bake some treats for a get together we were having it was a bit of a daunting task. With no internet, I was a bit stuck for recipes so I ventured into the local bookstore…

I came across this beautiful book!

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The book is called Butter Baked Goods. I love it because all of the recipes are simple and straightforward, and are composed of ingredients you can find at your basic grocery store. This made my life a whole lot easier!

Smithers, BC, is definitely in the middle of nowhere so we often pass the time in the evenings with a campfire. The selling point of this cookbook for me was the recipe for marshmallows!!!!

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BUTTER’S FAMOUS MARSHMALLOWS
a recipe by Rosie Daykin 

(makes about 64 (1- × 1-inch) marshmallows)

1 cup water
3 envelopes unflavored gelatin
2 cups granulated sugar
1⁄2 cup light corn syrup
1⁄2 teaspoon salt
2 tablespoons pure vanilla
Generous amount of icing sugar to coat the marshmallows, about 2 cups

YOU WILL NEED: (9- × 9-inch) baking pan, buttered

STEP 1 : In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin.  Set aside to allow the gelatin to soak in.

STEP 2 : In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water.  Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.

STEP 3 : Turn the mixer to low and mix the gelatin once or twice to combine it with the water.  Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.

NOTE : Be really careful at this point because the sugar mixture is smoking hot!  It’s not a job for little ones.

STEP 4 : Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.

STEP 5 : Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.

STEP 6 : Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.

STEP 7 : Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.

STEP 8 : Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marsh­mallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.

STEP 9 : Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.

I loved this recipe because I was able to grab everything I needed from Safeway. The recipe didn’t have any obscure, hard to find ingredients, and the directions were simple and straightforward. And they were a HUGE hit! Nothing beats smores with homemade marshmallows! If you are doing any camping this summer, these marshmallows are a must!!

Holidays With Butter

Butter also has another cookbook full of holiday recipes and it too is great! It is a beautiful book with recipes for Christmas,Valentines day, and even St. Patricks Day!

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See the Cookbooks Here…

One of the recipes I have tried is the Guinness Chocolate Cake for St. Patricks Day, it is amazing. It is a chocolate cake made with a full bottle of Guinness Beer and then finished with Guinness Buttercream and salty pretzels. The combination of salty and sweet is a classic!

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I have yet to make it to the actual bakery in Vancouver but it is definitely on my bucket list!!

Hope you check it out!

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