A Little Something

Lemon Blueberry Scones

 

What is our obsession with scones, you may ask? We bake just about daily and usually like our 'second breakfast' in a hurry. Scones are quick to mix up, no greasing or preparing a pan, and they bake up in 15 minutes. Perfect.

These are the lemon scones off the Cheat Sheet (also seen here), sans the poppy seeds. Stir in two cups of blueberries (I used frozen) and maybe a tad more flour. While they are baking, mix up a little frosting with about a cup and a half of confectioner sugar and enough lemon juice to make a thick icing- it will melt as you spread it on the warm scones. These are so full of blueberries that you may need to use a fork to eat them, which I don't consider a bad thing.

Cinna-Scones

They say necessity is the mother of invention. These scones are for when Mother (that would be me) needs something cinnamony but is in too much of a hurry for cinnabuns, either the quick or the real versions. Basically, I mixed up a batch of scone dough and then swirled in a cinnamon schmear, to use the technical term.

Preheat oven to 425 F.

Scone Dough

1 cup butter, softened

1 cup sugar

5 cups flour (I use 3 cups King Arthur white whole wheat)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

 1 1/2 cups buttermilk

2 teaspoons vanilla

Note this is the same scone recipe off of my Cheat Sheet, with the flour bumped up to five cups and a bit of extra milk.

Note also if you don't have buttermilk on hand just use 1 tablespoon baking powder, omitting the soda, and use regular milk.

Toss dry ingredients together in bowl. Mix in butter with pastry blender. Stir in wet ingredients.

Cinnamon filling:

Combine 1/2 stick softened butter, 1/2 cup sugar and 1 tablespoon cinnamon.

 

Briefly stir the cinnamon mixture into the scone dough, leaving it swirled in delicious cinnamony streaks.

 

Drop into scone size dollops onto nonstick cookie sheet. Put the tea kettle on while you bake them for 15 minutes. Makes 20 scones.

 

Monkey Bread

I keep hearing about this stuff called Monkey Bread and I finally decided to try making some. I used the buttery rolls recipe from the Cheat Sheet, increasing the yeast to three teaspoons. I mixed the dough up in my bread machine set to quick dough. Then I used my metal dough scraper to quickly hack the dough up into about forty pieces. My trusty assistant then dipped each piece in melted butter and rolled it in cinnamon sugar, and then finally tossing it into a greased tube pan. We used about 1/4 cup of butter and 1 cup of cinnamon sugar. After letting the dough rise until it nearly filled the pan we baked it for about 25 minutes in a preheated 375 degree oven. We turned the bread out onto a plate and called for the monkeys to come. And then it was all gone (well almost - we saved a hunk for Dad). We will surely be making this again.

Real Cinnabuns

We often mix up a quick version of cinnabuns using a biscuit type dough. With summer here and more leisure time we've been enjoying genuine yeast raised cinnabuns. I use the buttery rolls recipe off of my Cheat Sheet, increasing the sugar to half a cup and using three teaspoons of yeast. I let the dough mix up in my Zo set to the quick dough cycle and it's ready in half an hour. Then we roll the dough out into a rectangle. Spread with half a stick of softened butter and sprinkle with half a cup of good cinnamon sugar.

 

Roll it up!

Slice it up! I find it's best to use a large serrated knife and a gentle sawing motion. Place the buns on a lightly greased cookie sheet. Let them rise in a warm place for about half an hour.

Bake in a preheated 375 degree oven for approximately 13-15 minutes.

A thick powdered sugar icing (1 1/2 cups sugar and a few spoons of milk) is optional (ha!). 

Zucchini Bread

 

Mary Rose asked how I made this bread so that it doesn't taste like it has zucchini in it.

Ah, the magic of zucchini bread

Two Loaves Zucchini Bread

1 1/2 pounds zucchini, shredded (I like to use my salad shooter.)

4 eggs,

1 1/2 cups brown sugar

2/3 cup oil

3 cups white whole wheat flour

2 cups unbleached flour

2 tablespoons baking powder

1 teaspoon salt

1 tablespoon apple pie spice

Stir the wet ingredients together. Mix in the dries. Spread into two greased 9x5 loaf pans. Bake at 375 for approximately 40-50 minutes, or until a knife inserted in the center comes out clean. Very nice plain with tea, or buttered for those who can't help it, or with cream cheese so you can call it lunch.

Strawberry Shortcake

Strawberries are certainly one of the most delicious treats of spring. Tonight we enjoyed the first shortcakes of the season. The sliced strawberries just need a generous sprinkling of sugar; stir them up and let them sit and get juicy while the cakes bake. I used my plain scone recipe off of my Cheat Sheet, decreasing the amount of buttermilk to make a roll out dough. I then used a round cookie cutter and they were done in about 11 minutes. Baking time would of course depend on how thick you roll them and how soft you like them. I baked the second tray a bit longer and let them get a bit brown on top. Tomorrow I will serve them for our elevenses and call them 'teacakes' for alas we will have to eat them sans strawberries.

Drop scones are also fine for shortcakes if you are in a hurry. Another alternative is to follow the biscuit recipe from the Cheat Sheet, adding in a bit of sugar with the flour.

My children scoffed at the parby dollop of whipped cream shown in the photo. After I took the photo a Certain Someone properly doused the berries and cake with a right covering. But I didn't take another picture. :-)

Scones-R-Us?

Michael came home this evening looking for his hot cup of tea and a scone or two, as usual, before dashing out the door to lessons with a pianist in tow. 'What flavor do we have today at Scones-R-Us,' he inquired. I replied, 'You're not at Scones-R-Us, you're at The Sign of the Dancing Sconey!'

Today's flavor was a very unconventional Chocolate Chocolate Chip. I followed my chocolate chip scone directions on my Cheat Sheet, adding 2/3 cup cocoa and extra buttermilk as needed. The buttermilk makes these so light and tender, yet they are still unmistakably chocolate as well. They just might make you dance (or prance). Yum.

Nice Raisin Muffins

I made these simple muffins up yesterday and they were so tasty we made them again today. Simple and homey.

• 2 cups unbleached flour
• 2 cups whole wheat flour - I like King Arthur White Whole Wheat
• 1 cup brown sugar
• 2 tablespoons baking powder
• 1 teaspoon salt (optional)
• 2 teaspoons cake spice or cinnamon
• 4 eggs
• 1/2 cup oil
• 1 1/2 cups milk
• enough raisins to suit your tastes

Preheat oven to 425 F. Grease two muffins pans. Mix dry ingredients together. Toss in several handfuls of raisins. Stir in eggs, oil and milk just until blended. Spoon batter into muffin pan. Bake for 15-17 minutes or until they test done and are slightly browned on top. Don't forget to make the tea while they are baking. 

Simple Supper

I thought I'd post some recipes for simple fare before the holiday feasting begins.

Pumpkin Muffins

This recipe is for a hearty muffin with lots of nutritious pumpkin in it. I wanted a recipe that would use up a whole can of pumpkin, so I made this one up. These are great with soup for dinner, or with a bit of cheese and an apple for a snack or light lunch. With a cup of tea they make a fine breakfast.

2 cups flour (I use half whole wheat)

1 15 ounce can of pumpkin

4 teaspoons baking powder

3/4 cup brown sugar

1 egg

1/3 cup oil

1 1/2 teaspoons pumpkin pie spice (or substitute 3/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger, and 1/4 tsp. cloves)

Raisins and/or chopped walnuts, optional.

Mix egg, oil and pumpkin until blended. Stir in sugar, then add remaining ingredients. Stir just until blended. Spoon into greased muffin tin. Bake in preheated 375 oven for 15-20 minutes or until they test done and are lightly browned on top. Makes one dozen. We always double the recipe, using the large size can of pumpkin. Store muffins in the refrigerator if you plan to keep them more than a few days.

Wednesday Lentil Barley Soup

This is a super simple but delicious soup I made up many moons ago in the tiny kitchen with the red linoleum floor in our little apartment. I scrawled the recipe with its unassuming name on a scrap of paper and we have enjoyed it countless times over the years ever since. If you are asking your children to make it you can give it the more enticing name of 1-2-3-4 Soup.

1 onion, chopped

2 ribs celery, sliced

3 small potatoes, cubed

4 small carrots, sliced

half a pound of clean lentils

half a pound of clean barley

a few bay leaves

a teaspoon or two of marjoram, optional

Put all ingredients into soup pot with eight cups of water. Bring to boil, reduce heat to low and simmer for 45-60 minutes until all ingredients are cooked. Add one 15 ounce can of diced tomatoes and one 15 ounce can of tomato sauce. Add a bit more water if needed. Salt to taste, about two teaspoons. This is one very simple soup to make, great for meatless Fridays.