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Rebecca Rather - The Pastry Queen

avak123's picture

I stopped by Barnes and Noble today and felt the need to feed my cookbook addiction.


I picked up a copy of Rebecca Rather's The Pastry Queen. I didn't realize it at the time, but Rebecca is the creator of the T & T Bourbon Pumpkin Tart featured in Thanksgiving-FC 75.


Having only skimmed it, I really enjoy this book. A nice collection of "homey" baked goods and a smattering of various other recipes served in her cafe at lunch and dinner. The book has a sense of humor (Texas Big Hairs Lemon-Lime Tarts), is unpretencious, and is well written.


Worth checking out.

KarenP's picture

(post #62696, reply #1 of 29)

Having only skimmed it, I really enjoy this book. A nice collection of "homey" baked goods and a smattering of various other recipes served in her cafe at lunch and dinner. The book has a sense of humor (Texas Big Hairs Lemon-Lime Tarts), is unpretencious, and is well written.


  I have this book and  I've  enjoyed it a lot.  I've posted a couple things from it.  I usually have the bacon and cheddar scones in the freezer and have really enjoyed the peach items and salads.  She is a very nice woman, told some great stories, and has overcome a lot.  She did a class at the sur la table in our area.

avak123's picture

(post #62696, reply #2 of 29)

Great to know. She has a wonderful variety of scones. One thing I like about the book is the amount of savory items.


Just curious since you mentioned Sur La Table in your area, are you in Texas by chance? I am in Dallas and know that she has had many cooking classes in the Austin area.


Any other items you recommend?


Thanks


-Amy

KarenP's picture

(post #62696, reply #3 of 29)

Just curious since you mentioned Sur La Table in your area, are you in Texas by chance? I am in Dallas and know that she has had many cooking classes in the Austin area.


 No, I met her at the Berkeley, CA, Sur La Table.  If I ever get back to Texas, hopefully it will be near where her bakery is.  A friend who lived in Austin told me that the hill country was one of his favorite in Texas.  I liked her lemonade, peach pie bars, and the rocket rolls are nice sandwich rolls, not all that much different than moomie buns.  I've wanted to try the tres leches almond cake, but haven't yet.  Thats off the top of my head....

avak123's picture

(post #62696, reply #4 of 29)

Yes, the Texas hill country is beautiful - very laid back.


Thanks for the suggestions - I was eyeing the rocket rolls and peach pie bars. My DD would love the lemonade - anything with lemons and watermelon!


I will report back with any finds!


-Amy

Wolvie's picture

(post #62696, reply #5 of 29)

okay - the names of the recipes alone is enough to get me to buy this book - especially the lemonade and pie bars. :-)

 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

KarenP's picture

(post #62696, reply #6 of 29)

a little preview is good for you..There is a stone fruit farmer south of our area, actually in the middle of the Silocon giant who is the patron saint of stone fruits.  He's brought back a lot of heirloom varieties of peaches, apricots, and plums.  I don't remember if I'd just been there or we were going to hear him speak and walk through the orchard, but the two coincided in perfect timing for these bars.  I used a little amaretto in the peach jam.  If anybody in this area has the chance, Andy's Orchard is the name of the place, it's in Morgan Hill.  He has a website www.andysorchard.com.
                     
* Exported from MasterCook *


                              Peach Lemonade


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sugar Syrup
  2               cups  water
  2               cups  sugar
                        Lemonade
  2               cups  water
  2               cups  freshly squeezed lemon juice
  1                cup  freshly squeezed lime juice
  4               cups  ice cubes
  2               cups  diced peaches
                        Mixed diced fruit of your choice (such as apples -- pears or strawberries)
  1                     orange -- preferably organic, sliced into rounds
  1                     lemon -- preferably organic, sliced into rounds
  1                     lime -- preferably organic, sliced into rounds


To make the sugar syrup:
Combine the water and sugar in a medium saucepan. Turn the heat to medium high and boil for 10 minutes. If you are planning to make the lemonade immediately, place 2 cups of the sugar water in the freezer or refrigerate while you do the rest of the prep work. The recipe makes about 2 cups syrup. When stored in a tightly sealed glass jar, it will keep indefinitely in the refrigerator).


To make the lemonade:
Mix the chilled sugar syrup, water lemon juice and time juice in a big bowl or pitcher. Add the ice cubes and diced peaches and other fruit. Add the orange, lemon and lime rounds. Stir well and chill until icy cold.



Description:
  "A cold glass of lemonade is a sure fire antidote to Fredericksburg’s inevitable summertime heat spells. I keep a five-gallon glass Jar stocked with this lemonade on the bakery’s front counter all summer long. It looks especially appealing with diced
  fruit floating on the top. It will look great in your glass pitcher."
                       
* Exported from MasterCook *


                       Hill Country Peach-Pie Bars


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust
  3               cups  all-purpose flour
     3/4           cup  brown sugar
     1/4      teaspoon  cinnamon
     1/8      teaspoon  salt
  1                cup  unsalted butter -- (2 sticks) chilled and cut into 1-inch pieces
                        Filling
  2               cups  high-quality peach Jam
  6              large  peaches -- peeled, pitted and sliced into 8 wedges
                        Topping
  2               cups  pecans
  2               cups  all-purpose flour
  1                cup  brown sugar
  1                cup  unsalted butter -- chilled and cut into 1 -inch pieces


Heat the oven to 350°F. Coat a 9 x 13-inch baking pan with an even layer of butter or cooking spray.


To make the crust:
Combine the flour, sugar, cinnamon, and salt in a food processor fitted with a metal blade. Add the
butter and pulse until the butter is evenly incorporated and dough comes together. Press the dough
into the bottom of the pan and bake for 18-20 minutes until the crust is lightly browned. Coot for 15-
20 minutes.


To make the filling:
Spread the jam evenly over the cooled crust. Overlap the peaches on top of the jam in one layer.


To make the topping:


Toast the pecans for 7-9 minutes in the oven until lightly browned and aromatic. Chop. Let Cool. Combine the flour and sugar in the bowl of a food processor fitted with a metal blade. Add the butter and pulse until the mixture is crumbly. Stir in the pecans and sprinkle over the peaches.


 Bake for 50-60 minutes, until the topping is golden brown and edges are bubbling. Cool completely before cutting into bars and serving.

Wolvie's picture

(post #62696, reply #17 of 29)

hey - thanks for the recipes!


I'm going to order the book today.


Glad you guys got Jean as well - that makes me feel better. ;-)


 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

beebuzzled's picture

(post #62696, reply #24 of 29)

Those peach pie bars look delicious. Does anyone have a T&T recipe for peach jam?

Why is the rum always gone?  Captain Jack Sparrow
Jillsifer's picture

(post #62696, reply #25 of 29)

It's kind of pedestrian, but my family and friends love the one that comes in the pectin box (Ball Fruit Jell brand); just with added lemon juice and zest and a tiny dot of ground cloves.

 


 

Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart.

-- Washington Irving

avak123's picture

(post #62696, reply #7 of 29)

Wolvie,


I highly recommend it. I have now had a chance to really read it and am duly impressed. Recipes are beautifully written, even for the novice baker. Nothing pretentious about this book.


A few others just to ensure your purchase!


Apple-Smoked Bacon Cheddar Scones (would be great to throw a few jalapenos or roasted Hatch chilis in with it)


Hill Country Peach Cobbler - very simple recipe with a unique method


Whole Lemon Muffins - funny that I have never seen a recipe utilizing the whole lemon until this week, and now I have seen 2 - Jean posted one earlier in the week for, I believe a pie filling


Peanut Butter Banana Cream Pie with Whipped Cream and Hot Fudge


Peach Queen Cake with Dulce de Leche Buttercream Frosting


Definitely worth buying!


-Amy

Jean's picture

(post #62696, reply #8 of 29)

Pastry Queen is available at abebooks.com for 12.99 plus S&H of 4.00.  I just ordered one. Damnit I'm weak!



Spring peepers are screaming!!


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
avak123's picture

(post #62696, reply #9 of 29)

Not weak, never!


I think you will enjoy it. I am looking forward to trying a few things for my next "family-do." It's also a fun read.


One tip she mentions that I found interesting (after the initial blech) is to use lemon-lime soda instead of lemon juice to prevent discoloration of fruits. This made sense when you don't want the predominant lemon flavor that fresh lemon imparts.


The bacon cheddar scones are TDF - a real treat!


-Amy

Sondra's picture

(post #62696, reply #10 of 29)

I just ordered one. Damnit I'm weak!


May I join, oh great weak one??  I too just broke down and ordered it.  It's Wolvie's fault.  The lemonade and the peach bars pushed me right over the edge.

deejeh's picture

(post #62696, reply #12 of 29)

Let me join this club - I fell off the "don't need any more cookbooks" wagon with a big bang.  I got this one, and The Best American Recipes 2004-2005 and 2005-2006.  It's an addiction...


deej

Ballottine's picture

(post #62696, reply #14 of 29)

Now repeat after me:


When cooking: LESS IS MORE most of the time, 


as to cookbooks,  MORE is NEVER ENOUGH!


I love the "Best  of..." books... don't have the latest yet,   bal


 


 


So much to cook; so little time.

 

So much to cook; so little time.

deejeh's picture

(post #62696, reply #16 of 29)

I had the latest Best of book out of the library, and there were easily 20 recipes that caught my eye...reason enough to own it, I figure.


deej

Ballottine's picture

(post #62696, reply #15 of 29)

Absolutely. I don't know what your home situation is, but I have to sneak my cook books in and hide them.   I have lots of experience, in case you need help. LOL. bal

 


So much to cook; so little time.

 

So much to cook; so little time.

Wolvie's picture

(post #62696, reply #18 of 29)

I love those Best recipe books - addiction indeed. :-)

 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

Sondra's picture

(post #62696, reply #19 of 29)

LOL, it's not such a bad wagon to fall off, eh??  Could be worse.  Frankly, I make no apologies - this is my one little habit.  And I am diligent about searching out used cookbooks - rarely buy new ones. 

Jean's picture

(post #62696, reply #20 of 29)

I'm with you on that, Sondra. If it's more than around $15, I wait.  I'm running out of shelf space. I bought one of 'the best of' a while back, (1999 I think) and am impressed with the good stuff in it.




Spring peepers are screaming!!


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
deejeh's picture

(post #62696, reply #21 of 29)

I'm impressed with your and Sondra's self-discipline - although, it is easier to find used books in the US than here.  And, if I order from one of the used booksellers in the States, I lose on the shipping what I saved on the book :(   At least I did some comparison shopping online, and saved $1.84 (literally) by doing that.


deej

Wolvie's picture

(post #62696, reply #23 of 29)

all of those "Best of" (well, not the CI ones, but the Fran ones) are great. Recipes from FC, SFGate,.... just about everywhere. The best thing is they are truly tested recipes - I think they go thru them at least 3 times before deciding what makes the book.

 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

plantlust's picture

(post #62696, reply #26 of 29)

BWAhaHAHA. I have them ALL....since the beginning (I think 1999 was the first) and I totally agree.  There are a few FC recipes in them also. 


 


Almost 70F today and sunnnnnshiinnnee.  We'll probably pay for it in tornado currency tonight.  sigh

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Wolvie's picture

(post #62696, reply #27 of 29)

After getting the first 2 (for me 2001 and 2002) I went back and purchased the rest - so I am up to date thus far - has to happen sometime, right?  ;-)


 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

KarenP's picture

(post #62696, reply #22 of 29)

LOL, it's not such a bad wagon to fall off, eh??  Could be worse.  Frankly, I make no apologies - this is my one little habit.  And I am diligent about searching out used cookbooks - rarely buy new ones. 


   One of my girlfriends loves to tell about a time when she wanted to find the "right thing" to bring to some event she was going to.  She came over and we sat on the floor surrounded by books and magazines ewwwing and awwwing over possibilities finding just the right thing. We get to do this every time we need to find that particular something.  That alone makes the shelf space worth it.  Like LRK says, "Life happens in the kitchen" and I have the tshirt to prove it!  Carry on in good faith!

KarenP's picture

(post #62696, reply #11 of 29)

Apple-Smoked Bacon Cheddar Scones (would be great to throw a few jalapenos or roasted Hatch chilis in with it)


  I use peppered bacon for these and it is the nicest little surprise. 

avak123's picture

(post #62696, reply #13 of 29)

Yum - a nice coarse grind pepper!

mrsminik's picture

(post #62696, reply #28 of 29)

ohhh.....could you post the pb/banana cream pie?  Sounds to die for -- pb, chocolate and bananas are my top 3 flavors!!!  (add coconut -- just about any recipes w/ peanut butter, chocolate, bananas and coconut go into my [overflowing] recipe box!)


 


Thanks in advance

avak123's picture

(post #62696, reply #29 of 29)

I would be happy to, but won't be able to until the weekend. I am traveling right now and won't be returning until Friday evening.


Quite the decadent dessert!


-Amy