Friends of San Pedro Public Library

Book Sale Dates

Something Tasty from Jan Wilcox

Print and fill out a membership application

If you're a member, send us your email address. Want notifications and information about Friends of San Pedro Library? Please send an email to our membership chairperson Carol Higgs at carol_higgs@aol.com. Type “Friends of San Pedro Library email address” on the subject line and put your name and address in the email so that we can identify you properly. Membership renewals, newsletters, and reservation forms will still be sent through US mail. Thank you!

Questions?


​Feel free to send me an email: webmail@friendsspl.org

​​Bee Sting Cake

The traditional Bienenstich (Bee Sting Cake) is a complicated production of brioche dough and pastry cream, topped with a crunchy caramel made of almonds, honey and butter. This simplified version is every bit as delicious, particularly with your morning coffee.

DOUGH
3/4 teaspoon salt
2 eggs
1/4 cup warm water or milk 2-1⁄4 cups flour
4 tablespoons butter
2 tablespoons honey
1-1⁄2 teaspoons instant yeast

Combine all of the dough ingredients in a mixing bowl and stir to create a sticky, elastic ball. Transfer the dough to a lightly oiled board and knead for 5 to 7 minutes until smooth. If your mixer has a dough hook, use that for 4 to 7 minutes at medium speed. Place the dough in a bowl oiled with melted butter, turn to grease all sides, cover the bowl with a damp tea towel or plastic wrap and let it rise for about an hour, until it looks soft and puffy.

Transfer the dough to a lightly oiled board, fold it over (you might hear a sigh of escaping gas), then roll into a ball. Place the dough in a buttered 10-inch springform pan. You can also use a 13 by 9-inch cake pan. Don’t worry if the dough shrinks away from the edge of the pan. Allow it to rest so the gluten will relax, making the dough easier to work with. After about 30 minutes, gently stretch and pat the dough out to the edges of the pan.

While the dough is resting, make the topping.


​HONEY-ALMOND-CARAMEL TOPPING
6 tablespoons butter
1/3 cup sugar
3 tablespoons honey
2 tablespoons heavy cream 1-1⁄2 cups sliced almonds a pinch of salt

Melt the butter in a pan over medium heat. Add the sugar, honey and cream. Bring the mixture to a boil, and cook for 3 to 5 minutes to achieve a golden syrup. Stir in the almonds, let the mixture cool slightly, then spread gently over the cake dough.

Bake the cake in a 350 degree oven for about 25 minutes, until the almond crust has a deep golden color and the cake tests done with a toothpick. Set on a rack to cool completely.

While the cake is cooling, prepare the pastry cream.

PASTRY CREAM
1 cup minus 2 tablespoons heavy cream, whipped to soft peaks
2 cups vanilla custard or vanilla pudding. Use homemade, store-bought, or pudding from a mix, depending on your level of skill and commitment.
1 tablespoon honey
1 tablespoon Bärenjäger or other honey liqueur

Serve the cake in wedges or squares, with a side of pastry cream and a dram of Medovina, coffee or tea. Medovina is mead, a sweet wine made from honey. It’s the oldest known alcoholic beverage.

This month's book sale was a success!


A big thanks to our hard-working volunteers!

Friday book sales are reserved for members

(join today!)


Fri Feb 5    2-5pm
Sat Feb 6   11am-4pm

Fri Mar 4   2-5pm
Sat Mar 5   11am-4pm

Fri Apr 1   2-5pm
Sat Apr 2   11am-4pm

Fri May 6   2-5pm
Sat May 7   11am-4pm


Fri June 3   2-5pm

Sat June 4   11am-4pm


Fri July 1   2-5pm

Sat July 2   11am-4pm


Aug 5   2-5pm

Aug 6   11am-4pm


​Sept 2   2-5pm

Sept 3 11am-4pm 

Be a Friend, Join Today