New Orleans Pasta

This recipe was one that was served at a couple's home in NOLA who had hosted an evening dinner for our church's mission group during a Katrina build with Habitat.  The hostess served the pasta with crawfish which everyone loved but this basic dish can be paired with just about any type of protein or will stand with the flavor on its own.  I've made it several times using either chicken or sausage and it always is a hit.

Served with a salad and some crusty bread its perfect.

NOLA Pasta

1 onion chopped

1 red sweet pepper chopped

2 stalks celery chopped

3 cloves garlic minced

1 stick of butter

1 12 oz.can Rotel

1 can cream of chicken soup 

1/2 pound Velveeta cheese cut into cubes 

12-14 oz. of pasta ( I use penne but you can use whatever you have in the cupboard)

Saute the veggies in butter until soft add Rotel and simmer for five minutes.

Add soup to mixture and incorporate.

Add cheese and let melt into mixture, at this time you can add crawfish, shrimp, sausage, chicken, pancetta, cubed ham.

This recipe is easily doubled and can be prepared and frozen ahead.  To reheat bake covered at 350 degrees for about an hour.

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Blueberry Breakfast Buckle

Are you one of those pinners like me who are constantly pinning wonderful recipes and then never getting around to trying them?  I do it all the time and then fall back on the old favorites and never venture into someone bests from their recipe collection. 

Saturday I decided to try a couple of Blueberry recipes that looked perfect for a cold winter Sunday morning.  I had found Blueberry Breakfast Buckle last week when wondering around Pinterest and decided to give it a try.  I didn't have any of the big lush fresh blueberries that were featured in the original recipe but I had flash frozen some very small sweet berries during season last year.  We live in an area filled with blueberry farms so I always try to make sure that I freeze enough fresh berries to get me through the season.

I doubled the recipe and I don't think that effected the outcome but I can't be sure.  The flavor of the cake was very good and the crumble on top was perfect.  The texture of the cake however was very dry, again I'm not sure if my doubling the recipe had anything to do with the texture or if using smaller berries changed the texture but when I try it again I will follow the recipe to the letter. 

If you have some berries that need to be used up give this recipe a try and let me know your results.  My results are no reflection on the original pinner's recipe as I did alter it.

My New Best Kitchen Friend

I have to tell you that while channel surfing a couple of weeks ago I stopped by QVC to see what was up with In The Kitchen With David.  I don't often go to QVC because I have no control or filters for purchasing products on the internet, that evening was no exception.  I saw this great looking grater/slicer being demonstrated and thought "I must have that".  Of course I didn't expect it to work as well as the dude hawking it on TV was demonstrating.  I knew I'd be disappointed once again and not order on the internet for awhile as I decided whether to donate my latest acquisition to GW.

To my surprise it is a fabulous kitchen gadget, works just like it was advertised and isn't bulky to keep handy in the cupboard.  I love the fact that the slicing or grating is duel action.  As you run your veggies, cheeses, etc. across either of the blades it works as you push and pull back.  I could believe how quickly I had potatoes sliced for scalloped potatoes for dinner.  And onions...oh my they were sliced so thinly and uniformly I didn't even have time to cry.

Here is a link to QVC's listing for this grater/slicer: Kuhn Rikon Dual Slicer.  Oh and in case you are wondering if I was compensated for recommending this project the answer is NO.  I am a tiny little blog that absolutely no company has ever heard of.

So as I said I was making scalloped potatoes that evening.  I looked up a recipe on the internet as I didn't have one that I was happy with. This is the recipe I decided to try Southern Scalloped Potatoes and I'll definitely use it again, the only adjust I had to make as adding additional milk to the besamel to thin it out a bit.  I also added some very thinly sliced onions and chunks of ham.

I pulled out my handy dandy grater/slicer and sliced the potatoes in a ridiculously short time. Each and every slice was perfectly uniform which makes the baking time a breeze.

The end product was delicious and the besamel sauce held together 

very well.

 The potatoes were thinly sliced and perfect for this type of dish.

The onions were so thin that they baked down to nearly nothing,the slicer made easy work of this and I loved the uniformity of the slices.

 

Bite Size Oatmeal Cookies

I found this recipe in the February Taste of Home magazine for Chewy Good Oatmeal Cookies and since it never stops snowing here, baking seems like a good idea so I decided to give them a whirl.  I was very pleased with the results.  My cute little bunny plate was a recent purchase at the Pottery Barn outlet, I now wish I had picked up a couple more.

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 tablespoon honey
• 2 teaspoons vanilla extract
• 2-1/2 cups quick-cooking oats
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1-1/3 cups dried cherries
• 1 cup white baking chips
• 1 cup (4 ounces) chopped macadamia nuts

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients.
• Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on pan for 2 minutes; remove to wire racks to cool. Yield: 3-1/2 dozen. (copied from Taste of Home website)

I made a batch a couple of days ago using what I had in the house for the yum yums.  I didn't have white chocolate chips (don't care for white chocolate myself) so I used semi sweet chocolate chips, no macadamia nuts either so I used toasted chopped pecans.  I did however have beautiful Michigan dried cherries which went wonderfully with the chocolate and pecans.  They were a thumbs up with me but my husband didn't care for the cherries, he's such an haute cuisine expert ya know (rolling my eyes at this point in the story).  

This morning I decided to make a batch just using the semi sweet chips and they were great too, but personally I loved the tartness of the cherries.  

I made each cookie just a two bite size using a scoop that I believe is a 1/3oz, a little smaller than a half a dollar coin.  This recipe made 100 cookies and I did have to cut bake on the baking time to 8 minutes because of the mini size.

Most of these will be going to our local veterans home tomorrow for some of the guys to enjoy but I'll keep a few in the cookie jar too.

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StoneGable's Menu Monday 

Candy Cane Bark

One of my good friends loves candy cane bark, me...not so much.  I decided to make a batch for her for the holidays.  It has a few steps but all are very simple.  If you love candy canes than this recipe will be a treat because under the crushed candy canes are two layers of chocolate and what in the world is better than chocolate?

The recipe I used came from Pinterest and yes I am addicted to the site.  If only I had the time to act on all the recipes and ideas I pin.  The recipe can be found Candy Cane Bark if you are in the mood for a sweet treat or need a simple gift for a neighbor.

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Menu Monday 

Cranberry Compote

 

I make this recipe each year for Thanksgiving and Christmas, its a wonderful recipe and so easy to make.  If you are not a lover of Cranberry sauce from a can give this a try.

1 20oz. can pineapple chunks or tidbits
2 cups sugar
4 cups fresh cranberries
1 cup golden raisins
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. salt
1 cup pecans or walnuts

Drain the juice from the canned pineapple into a saucepan and set the pineapple aside.  Add sugar, cranberries, raisins, spices and salt to pineapple juice and bring to a boil.  Reduce to a simmer for 25 minutes until thick, stir occasionally during the process. Remove from heat and add pineapple and nuts.  This is wonderful served cold or warm, I sprinkle a few fresh pecans on top when I serve this dish. It will keep in the refrigerator for a long time.

I'm using a wreath I made click here that I posted last month from leftover holiday nuts.  It looks beautiful in a clear glass stemmed bowl as the color is very festive.

Happy Thanksgiving to all.

Picture from Mars?

Nope its not a picture beamed back to earth from Mars of it's landscape its a Michigan Dried Cherry and Pecan pancake from a local restaurant and its beyond yummy.

The first time I ever had breakfast at Real Foods I ordered this, the lady asked if I wanted a "short stack" and I said yes...what she didn't tell me was each pancake was the size of a dinner plate.  As you can see this one actually lops over the side of the plate, needless to say that 90% of that first stack ordered went to waste not because it wasn't delicious but because it was enormous.

I've since learned to order just one pancake and even at that there were three of us enjoying this one today and I still left some of it on the plate.

If you're looking for a way to "special" up your Sunday morning pancakes give this dried cherry and pecan combination a try, you won't be disappointed.

Summer Harvest

One of my favorite summer treats is a Pepper Salsa.  Since I'm not a fan of tomatoes I normally pass up chips and salsa but when a co-worker brought this pepper salsa into the office a few years back I fell in love with the flavors it provided without tomato.

This recipe is simple and very refreshing for the hot days of summer.

What you'll need

4 peppers (one each red, yellow,orange and green)

4 ribs of celery

1/2 red onion or more if you love onions

1 jalapeno pepper seeded

All the veggies need to be finally chopped

1 can pinto beans

1 can white corn

1 can black eyed peas

1 can black beans

Drain and rinse the beans and then combine with the veggies

3/4 cup olive oil

1/2 cup apple cider vinegar

1/2 cup white sugar

Bring oil and vinegar to a boil, remove from heat and add sugar.

  Stir until sugar dissolves and then poor over veggies and beans.

  Let the mixture marinate for at least 2 hours,

 overnight is even better.  

Drain mixture with a slotted spoon and serve with chips, scoops, whatever you enjoy.

  

This recipe makes a good size batch of pepper salsa, when I serve it as I did last night 

for a summer supper for friends I always have a few jars for friends to take home

along with the recipe.

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Stone Gable Menu Monday

You may want to file this one away until the weather breaks but keep it in mind as its fun and yummy to make.  I found this on Pinterest and its like eating potato chips...you can't stop at just one loaf.  Here is the link Crusty Peasant Bread or you can link up to my Pinterest on the right and go to baking to find the recipe and tons of comments and questions regarding this bread.  I guess from what I've read its origin is from the New York Times many many moons ago.

Pulling it together takes all of 2 minutes...no really just 2 minutes as there are only three ingredients.  You let it sit on the counter to proof for 12 to 18 hours whatever is convenient for you I guess there doesn't seem to be a way to mess this up actually and this is the results

Obviously this isn't a structured bread but it is simple and delicious.  As you read the recipe and comments you will see all the "add on" you can combine with the basic recipe.  This particular round that I took out of the oven earlier this morning is a golden raisin and slivered almond combination.  After reading others suggestions it appears the combinations are endless. 

As a side note, I didn't have the type of pan that was suggested but I used my All Clad 5 qt. sauce pan with the lid and it worked perfect.  I have no idea why it doesn't stick to the bottom a so many people asked but it doesn't.

StoneGable's Menu Monday 

My friend Jennifer posted this recipe for REALLY good chocolate chips cookies so I had to give them a try.  I must say they really are good chocolate chip cookies...crisp on the outside and chewy gooey on the inside.  YUM.

I've got them wrapped for delivery to a couple of friends and the Veterans Home for the 4th.  I found these cute little heavy paper food containers at Hobby Lobby last week at 50% off.  Of course if you wait a week everything at HL becomes 50% off.  They are darling and just the right size to hold a dozen cookies.

This gives you a little better look at the inside of the container which is navy with white stars.  I think they would be fantastic for a 4th. of July hotdog roast to hold a hotdog and hand full of chips.

Here is the link to the recipe from the blog my friend found these little gems on Chocolate Chip Cookies

I doubled the recipe when I made them, followed the directions to the letter including reducing the oven temp. etc.  I have to tell you that at least with my oven when I reduced it from 375 to 325 as the directions said the lowest my oven got during the additional ten minutes baking time with 355 so with the last batch I just put them in at 350 for the 18 minutes total baking time and they came out just the same.  I do have to say that chilling the the dough prior to baking was a great idea in slowing down the baking process and keeping them chewy on the inside.

Pinecone Cheese Ball

This is a super simple go to appetizer for this time of year.  Its a pretty presentation and tasty too with just a few ingredients.  I got it from a magazine many years ago, I think possibly Southern Living. The prep time is less than 20 minutes.

 

Tonight when I take this to our friends house for a Christmas Eve party the tray will be covered with crackers to spread the dip on.  The presentation on this particular cheese ball is always well received.

Pinecone Cheese Ball

1 8oz. container of Philadelphia Cream Cheese Garden Vegetable

1 8oz. container of Philadelphia Cream Cheese Roasted Garlic

1 cup shredded sharp cheddar cheese

3 green onions finely chopped

2 cups toasted pecan halves
Fresh rosemary sprigs for garnish (you can also use a little evergreen from the yard if you prefer)

You can change up the flavors of cream cheese, for this cheese ball I used the garden vegetable and then changed the roasted garlic for pineapple cream cheese to give a different twist on this old standby tonight.

So if you're looking for something different to take to a gathering sometime this week I can tell you this one will be well received.

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Something I just Whipped Up

Merry Christmas

Upside Down Bananas Foster Cake

I made this last week for a simple dinner with a group of friends.  I can tell you its simple to make and pretty in its presentation.  The flavors blend nicely together as the sugars caramelize the bananas and pecans.  The recipe is from the 2011 November Southern Living.

 SL Bananas Foster Upside Down Cake

The recipe calls for rum of course but I didn't have any in the house so I used Kahula, the subtle taste was wonderful.  The recipe also calls for All Purpose Baking Mix (I took that to be Bisquick) since I don't care for this brand I substituted another all purpose mix.

 

So if you're looking for something a little different to serve on Thanksgiving or anytime this one is a great treat.

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 Wow Us Wednesday

Kitchen Favorites

There are certain helpful gadgets in my kitchen that I just can't imagine being without.  One of them is my apple peeler corer slicer that I got at a Pampered Chef home party many many many years ago.  The hours of time it saves me in the fall when apples come into season here in Michigan have been numerous.  You can peel a bushel of apples in no time flat for pies, applesauce, breads...anything that needs sliced apples.

I love to make apple pie filling in the fall and freeze bags of it to use all winter longer for fresh tasting apple pie.  I just take all the ingredients for the pie filling and mix it together and place each individual pie filling in a zip lock bag, then all winter when I want to make a pie its just a matter of grabbing a bag from the freezer. 

There are several functions to this handy kitchen helper but mostly I use the full feature of peeling, coring and slicing the apples.

The wonderful thing about having the machine slice the apples for you is that ever slice is the same, makes for very even baking.  You can leave leave the apple sliced but still together in the spiral if you want to make baked apples.

For other baking projects you just run you knife down the apple twice and you have perfect quartered apple slices. Diced apples ready for pie, bread, struttle, whatever your apple lovin heart desires.

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 Open House Thursday
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Show and Tell Friday 

Summer's Harvest

I am not a real canning mama but I do dabble a little this time of year with tomatoes, pickles, jams, etc.  There is something so satisfying when you line up your bounty on the shelves freshly sealed and oh so colorful. I love to hear the "ping" of a jar sealing after its removed from the water bath and you know you've been successful.

I went to our local farmers market this morning and bought every color of sweet pepper I could find, green, red, yellow, purple and white.

I chopped all the peppers and some sweet onions to be added to the tomatoes.  I take this shortcut so that when I use a jar or two for chili I already have my peppers and onions in the mix.

Beautiful red tomatoes are in abundance right now in our area.

Everything is finished and put away from this project and here is some of the end results.

Hopefully some of you are spending a day or two canning too. 

Today we are praying for all those being effected by Hurricane Irene. 

Easter Gift

My friend Tracey over at A Cottage Industry did the cutest Easter gift I've seen in a long time.  I just had to give it a try to give to family and friends on Easter.  The little cupcakes fit with perfection into the egg carton just as Tracey had said. Give these a try I know you'll get rave reviews.  For my cupcakes I made carrot cake with a cream cheese frosting.  See recipe at the bottom of this thread.

Tracey had ordered egg cartons in pretty spring colors, by the time I saw what she had posted I didn't have time to do that so I used regular egg cartons.  At first I was going to try and spray paint them but then decided I was find with the look of the regular carton, in fact I think everyone thought I was bringing them a dozen eggs from our egg lady and they were pleased to find cupcakes instead.

 Since my cartons were ventilated I needed to put the cartons into a bag to keep the cupcakes fresh.  The single bread bags from King Arthur click here worked great, just the right size.  If you are a baker the three sizes of bags that King Arthur carries are wonderful to have on hand.

 

The tags were something I did on my Cricut, obviously I still haven't had time to figure this machine out but the cards were made with pretty paper from Hobby Lobby and I attached them to the ribbons but using an antique button.

Carrot Cake

2 cups all purpose flour

2 cups white sugar

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 1/4 cups cooking oil

3 cups shredded carrots

4 eggs

Sift dry ingredience, add oil and mix well.  Add eggs, one at a time and then add carrots.  Mix well and bake at 350 for 45 minutes for a 9X13 or two round cake pans.  For the mini muffins I adjusted the baking time to 20 minutes.

Cream Cheese Frosting

 1 8oz. package of cream cheese

1 stick softened butter

1 lb. package powdered sugar

2 tsp. vanilla

Cream cheese and butter together.  Gradually add sugar mixing well after each addition.  Add vanilla.

I've joined Marty at Tabletop Tuesday

Pioneer Woman's Jalapeno Poppers

On the recommendation of an internet buddy I recently purchased the Pioneer Woman's cookbook.  I was drooling after just a couple of recipes as this lady cooks my language.  I've kept the cookbook in my car and while waiting for this and that I'd take a peek at a page or two and think to myself "oh mama that looks so good".  I knew I had found a keeper, a cookbook that I would hold on to for a long time.


Mr. Hubby and I are attending an annual event with some football friends at the coaches home tonight, its our annual Pretzel Making Party.  Always fun and in addition to the pretzels we'll undoubtedly OD on everyone usually brings something to add to the table.  I decided to give Ree's BBQ Jalapeno Poppers  Click Here For Recipe .  If you follow the link you will find the recipe and great pictures that accompany the recipe instructions so I won't bother to replicate. Well actually most of you know my photo capabilities so there would certainly be no enhancing what Ree has already provided.

To serve these little bites of heaven (well I had to try one to make SURE they were good) I just pulled out a round silver tray which you really don't see and cut a round out of freezer paper to cover the tray.  I cut the edge of the freezer paper so that it curled a little to give the serving tray a little extra pizazz.  In the middle I filled a small canning jar with extra BBQ sauce for anyone who might need a little more.

All I can say is I will be taking several kitchen adventures with more of the recipes out of this book.   I wasn't really planning on wearing a swimming suit this summer anyway.

Aunt Sue's Spaghetti Sauce

My daughter in law served the most luscious spaghetti sauce recently when we were invited for dinner.  I'm a Prego sauce girl myself as I grew up on canned sauce but this particular sauce was just too good not to ask for the recipe.  Katie said this was her Aunt Sue's recipe and she offered to share it with me.  I've made it several times and each time I've been very happy with the results.  Adding the grated Parmesan cheese to the sauce helps to thicken it plus enhance the flavors.  I like lots of big chunky veggies in my sauce and always add ground meat too, either beef or turkey.

1 med. green pepper chopped (I use red, green and yellow peppers using about 1/2 a pepper each)
1 large onion chopped
3 cloves of garlic finally chopped
1 tablespoon oregano (I used dried not fresh)
1 tbs. basil (I used dried not fresh)
1/2 cup sugar
Salt and Pepper to taste
1/4 cup olive oil
1 1/2 pounds ground meat optional

Brown all of the above in stock pot until soft an translucent, if making meat sauce add the ground meat after the veggies have started to softened. You can also sneak more veggies into the sauce such as mushrooms or finally chopped carrots without the kids noticing the added veggies. Drain any access liquid from the pot when veggies and meat have cooked.

Next add to the pot
2  24oz. cans of good tomato sauce
1 small can of good tomato paste
2 cups water
1 cup grated Parmesan cheese

I let this simmer about three hours until its thick and rich.

 

This sauce is thick and rich enough to be used for a dipping sauce for bread sticks or served over your favorite pasta.

And why might you ask is our dog Izzy joining in on this post about food.  Well while the tubs of sauce were sitting on the counter cooling before I put them in the freezer Izzy decided to help herself to one.  Not a drop was wasted as all I found was the empty container and lid... I guess Izzy gives this recipe a thumbs up too.

 

Thanks to Aunt Sue for permission to share her spaghetti sauce recipe for Foodie Friday.

I'm joining the great foodies participating in Foodie Friday

Princess Diana Wedding Cake

I have to tell you that when we went to see the Princess Diana Exhibit earlier this month click here the wedding cake wasn't of particular interest to me.  Stupid me......after we had toured the exhibit we went across the street to the Amway Grand Hotel to see a replica of "the cake" that they had on display in the lobby of the hotel, again not an overwhelming moment for me.  We decided to have lunch at one of the restaurants in the hotel, all of the hotel restaurants were featuring the cake as a dessert choice.  I ordered the cake because duh isn't that part of the experience?  This would not have been anything I would have normally chosen on a dessert menu, I would go straight for the chocolate whatever and order that.  This cake was fabulous, fabulous I say.  Not a drop of chocolate and yet one of my all time favorite cakes. As a caveat for this post I have not tried the recipe below as of yet, I plan to serve it at a luncheon later this month but after checking several sites this one along with several others have all the ingredients that were in the cake served at the hotel.  If you've tried this recipe already please let me know what you thought.

 

Ingredients:
1 1/4 cup oil
3 eggs, beaten with mixer
1 3/4 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
8 ounces crushed pineapple, with juice
1 1/2 cup chopped bananas
1 cup chopped apples
3/4 cup coconut
3/4 cup chopped nuts of your choice (I prefer pecans)

Princess Diana's Wedding Cake Frosting
8 ounces cream cheese softened
1/4 cup oil,( I'll use 1 stick softened butter)
1 teaspoon vanilla extract
3 cups powdered sugar
Directions:

At the hotel there was a little puddle of sour cream with a hint of sugar and cinnamon. This doesn't show on any recipes that I've researched so I think it was the Pastry Chef's little addition.

The white chocolate crown served on the top of each slice was the family home Althorp insignia .



Grease and flour the bottom of a 9 x 13-inch pan.

Mix together the oil, eggs, sugar and vanilla extract. Sift the dry ingredients; add to mixture. Chop semi-fine the nuts and fruits and fold into mixture. Bake at 350 degrees for 48 minutes.

Princess Diana's Wedding Cake Frosting

Mix oil (I plan to use butter rather than oil for the frosting) and vanilla extract into cream cheese. Add powdered sugar. Mix well. 
Please join me at Foodie Friday for many many wonderful recipes

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Breakfast Egg Dish/No Bread

I have issues with food texture sometimes and most baked egg dishes call for bread as part of the recipe which is something I don't care for. I love this recipe because it doesn't have bread in it. As with many other baked egg dishes this dish is best made the day before its to be served and then just popped in the oven about an hour before you plan to eat. It serves six to eight depending on what other sides you are serving and for an egg dish it actually reheats pretty well .

I served this dish for our family baking luncheon along with fresh fruit, mini pumpkin breads and juice. We baked scones after lunch which was a fun family time.   Family Baking Day

You’ll need:

18 eggs scrambled with a quarter cup of water or milk, whichever you prefer
lb. bacon cooked and crumbled
8 oz. fresh mushrooms chopped
Green pepper, red pepper, onion to taste (I use about 1/2 cup each)
12 oz. grated cheddar cheese
1 can cream of mushroom soup, or any other cream soup you like
2/3 cup half and half

Grease a 9/13 baking pan
Sweat the onions, peppers and mushrooms in a large pan with a little butter or some of the bacon grease. Add eggs and cook until nearly set then add crumbled bacon and finish cooking eggs. Pour egg mixture into 9/13 pan prepared pan.

Sprinkle shredded cheese over eggs.
Mix cream of mushroom soup and half and half and pour over eggs and cheese. Cover with foil and place in refrigerator overnight. Bake uncovered @ 350 for 50 minutes or until bubbly. Let stand for a few minutes to set before serving.

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Scone Baking 101

This past Sunday was filled with activities.  I had a meeting at church first thing in the morning regarding our mission trip to New Orleans in the spring.  I hurried home after the meeting to prepare for a luncheon/gab session/baking fest with some friends and family.  We had a great time together, with all the stress that life offers up in today's world its just such a gift to be able to step back for a few hours and just put everything aside and enjoy the company of those you love.

We started out by enjoying a light lunch at the table I had prepared for tablescapes last week click here.  It was a beautiful sunny late fall day and I was joking how rule number one is never to have people over when the sun is shining......you realize how badly your windows need a good cleaning.  Fortunately it was not an issue with these girls so we sat down to lunch, I'll post later the recipe for the egg dish I served.

Then it was on to scone making 101

 I have a very good recipe for scones from my friend Judy and have shared it with many.  Its a great basic recipe and you can change out or add ingredients like we did with the lemon poppyseed rather than the orange cranberry.  Your could also make these a savory treat too.

We sat up three spots at the island as we prepared to get started. My friend Sharon and my DIL Katie made cranberry orange scones and Kathy, Katie's mom made lemon poppyseed.  The lemon poppyseed was an experiment and in the end could have used another tablespoon of fresh lemon juice and a little more zest of lemon too. It was a experiment so we'll remember this for next time. Unfortunately there isn't a picture of Katie as she was the one taking the pictures.

Ingredients

2 cups all purpose flour

1/3 cup sugar
2 tablespoon grated orange peel
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/2 cup dried cranberries
1/4 sour cream or creme fraiche
3 tablespoons fresh orange juice
1 large eggs (cold from frig)
2 teaspoons unsalted butter (melted)
2 teaspoons raw sugar

Preheat oven to 425 degrees. Line a baking sheet with parchment or use a silpat. Whisk flour, 1/3 cup sugar, orange peel, baking powder, and salt in bowl until blended. Add 1/2 cup chilled butter using a pastry cutter to mix until it resembles coarse pea size pieces, do not mix with your hands you will break down the butter. Mix in cranberries. Whisk creme fraiche, orange juice and egg in medium bowl until blended. Gradually add to flour mixture, using fork to toss until moist clumps form. Your dough should look lumpy and you should still be able to see little pieces of butter.  Pat the dough into 8" round on a floured surface (use a marble slab if you have one) and cut into 8 equal wedges.

Transfer each wedge to prepared baking sheet, space your wedges a couple of inches apart. Brush with melted butter and sprinkle with raw sugar. Bake until golden brown, about 12 minutes. Serve warm or at room temperature. Can be made up to a month ahead and frozen wrapped in foil.

The secret to good scones in my opinion is to make sure the ingredients are kept cold, all refrigerated ingredients should be taken out and mixed at the last minute. Don't leave anything out where it can warm before being mixed into the dry ingredients. Also touch the dough as little as possible with your hands when patting it into the round to be cut into wedges.  The heat from your hands will soften the butter and your scones won't come correctly.  

happy baking