Kurt has been learning to cook in preparation for the two months I'll be in the USA with Mikayla and Kirsten.
Mikayla and Kurt cooking
He's quite good and we've been enjoying delicious Spanish rice, stir fry, egg bakes, omelets, and desserts.
The other day he and Mikayla made supper. For dessert they made rock cakes. These are an excellent dessert.
Rock Cakes - Rosey's Jolly Raspberry Jelly Rock Cakes
from the Redwall Cookbook
1 3/4 cups all-purpose flour, plus a bit more for rolling the dough
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tablespoons butter or margarine, chilled and cubed, plus a bit more for the baking sheet
1/2 cup sugar, plus additional for sprinkling
2 eggs, lightly beaten
Blueberry, Strawberry, or Raspberry Jam or Jelly
Preheat oven to 400 degrees F.
Grease baking sheet.
In a mixing bowl, whisk together the flour, baking powder and salt.
Add the butter or margarine and rub it into the flour with your fingers until the mixture resembles coarse crumbs. Stir in the sugar. Make a well in the centre, add the eggs and mix well to form a stiff dough.
Turn the dough out onto a floured board and form it into a roll.
Cut the dough into ten pieces, shape them into balls and place them well apart on a baking sheet.
Use your thumb to make a hole in the centre of each and fill the hole with jam or jelly.
Pinch the dough closed over the jam, sprinkle the rock cakes with a little sugar and bake them until golden brown, about 15 minutes.
Cool the cakes on a wire rack and eat them while fresh, preferably on the same day.