Hi everyone!

Bake for the Quake was a success! Great work Melody of (GourmetFury) and Joy (Gourmeted)! Everyone enjoyed all the different types of goodies, including the ones I made! I was so worried that they were not packaged very well and didn’t taste any good, but from what I heard so far – it’s been good!

I wanted to sincerely thank Kathy for coming out and being the fabulous saleswoman she is! And Bren, my buddy baker who made the cookies and the very popular rocky road bars and chocolate chip banana loaves. Sylvia made my tent cards, but she could not make it to the event. Finally, thanks to my husband to came out to support me! Even if it was just standing behind me for three hours 😉

Anyway, a lot of people were asking about the recipe of the items we had at our table – we printed out a couple copies but not enough for some of the more popular ones. So, here by popular demand are the recipes from Gastrofork’s Bake for the Quake Table!!

Enjoy! Also, some people were asking about catering or how to contact me after the event – please email me at dee at gastrofork.ca! – there is also a contact form on the “Contact” page as well!  Thank you!

Puto (Rice Cake)

2 cups of rice flour
1 tsp baking powder
1/2 cup evaporated milk
2 egg whites
1/2 cup margarine

1) In a big bowl, sift all flour, baking powder and sugar
2) Slowly whisk and blend water, milk, egg and margarine until fully blended.
3) Fill moulds to 3/4 full
4) Steam for 20-25 minutes.

Biko (aka Calamay/Sticky Sweet Rice Squares)

2-3 cups sticky rice
3/4 cups brown sugar
1 can of coconut milk

1) Cook rice in a rice cooker (or boil over stove)
2) In a big pot, stir coconut milk and brown sugar until blended (25 mins)
3) Remove some of the mixture for topping
4) After the rice is cooked, blend it with the milk/sugar mixture in pot.
5) Press rice into oven-safe container and pour topping.
6) Bake 10-20 minutes – until desired crispiness at 350F.

Oatmeal Shortbread

1 cup – butter, softened
¾ cup – granulated sugar
1-1/2 cups – all-purpose flour
1-1/2 cups – rolled oats
¾ tsp – salt

1) In bowl, beat butter with sugar until light and fluffy.
2) Gradually stir in flour, rolled oats and salt.
3) Press evenly into ungreased 13x9in cake pan
4) Bake in 300F for 35mins

Oatmeal Almond Chip Cookies

½ cup – butter
½ cup – brown sugar
½ cup – white sugar
1 egg beaten
1 tbsp – water
½ tsp – vanilla
¾ cup – flour
½ tsp – bicarb
½ tsp – salt
1-1/2 cup – rolled oats
¾ cup – almond chips

1) Cream shortening + sugar
2) Stir in beaten egg, water and vanilla
3) Add sifted dry ingredients, rolled oats and chips
4) Mix well
5) Drop from spoon onto greased tray
6) Bake at 350F for 20mins

Rocky Road (Magic Squares)

2 cups – graham crumbs
¾ cup – butter, melted
1 can – regular condensed milk
1-1/2 cup each – chopped pecans, sweetened flake coconut, semi-sweet chocolate chips

1) Combine graham crumbs with butter
2) Press evenly onto parchment paper-lined 15x9in baking pan
3) Pour condensed milk evenly over crumbs
4) Top with pecans, coconut and chocolate chips
5) Bake at 350F for 25mins

Note: To make into Rocky Road – add marshmallows in step 4.

Chocolate Chip Banana Loaf

2 cups – all-purpose flour
1 tsp – baking soda
¾ cup – brown sugar
½ cup – butter
2 eggs beaten
2-1/3 cup – mashed overripe bananas
¼ tsp – salt
½ cup – chocolate chips

1) Combine flour, baking soda and salt
2) In separate bowl – cream together butter and brown sugar
3) Stir in mashed bananas and eggs until well blended
4) Stir banana mixture into flour mixture (just to moisten)
5) Add chocolate chips
6) Pour into lightly greased 9x5in loaf pan
7) Bake at 350F for 60-65mins

Oatmeal Cranberry Cookies

2 cups – all-purpose flour
½ tsp – salt
½ tsp – cinnamon
1 tsp – baking soda
1 tsp – baking powder
1 tbsp – vanilla
3 tbsp – milk
2 large eggs
½ lb (2 sticks) – unsalted butter
1 cup – packed light brown sugar
½ cup – granulated sugar
3 cups – old-fashioned oats
1 cup – dried cranberries

1) In medium bowl – whisk together flour, salt, cinnamon, baking powder, and baking soda.
2) In a small bowl – whisk together vanilla, milk, and eggs.
3) In electric mixer – combine butter with both sugars – beat until light and fluffy
4) Add milk mixture – beat well
5) Add flour mixture – beat until just combined
6) Manually stir in oats and cranberries
7) Place dough in refrigerator for 2 hours or overnight
8) Line baking sheet with parchment paper
9) Make balls out of dough (2 tbsp) and flatten to make rounds
10) Bake at 350F for 16-18mins