I was informed by Tisme that I had not posted the recipe for the bread mentioned in a couple of my previous posts. Here it is:
Easy Bread
3 cups flour
1/2 teaspoon yeast (I use more like 3/4 teaspoon)
1 1/2 teaspoon salt
1 1/2 cup water
Mix all. Dough will be shaggy. Spray or wipe some oil on a piece of plastic wrap. Press on top of dough and leave on countertop 12 - 18 hours.
When you are ready to bake it, flour your hands and scoop it out on a floured surface. Very lightly knead the dough. Leave it on the floured surface and cover with a towel. After 30 minutes turn your oven to 450 degrees and put your cast iron pot and lid in the oven for 30 minutes. After the cast iron has heated, remove from oven and gently dump dough into the pot; cover with a lid and return to oven. Bake with lid on for 30 minutes. Remove lid and bake an additional 15 minutes or until browned enough.
Somewhere I have photos of my newest cast iron purchases. When I find the photos, I will post them.
Live Well, Laugh Often, Love Much
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Monday, October 7, 2013
Saturday, June 11, 2011
Baking Again
How about some pretzel bread?! Jonathan made the dough. I helped him roll it into balls. After it boiled very very briefly in water that has had baking soda added...he dipped them out onto a baking sheet and with a knife I scored an X in each. Then he sprinkled them liberally with kosher salt.
Then they were baked until pretty and brown. 
Jonathan said you have to have a German beer to drink while eating pretzel rolls. 
I had unsweet iced tea.
The recipe...
Pretzel Bread
2 1/4 teaspoon yeast
1 cup water (110-120 degrees)
2 tablespoons room temperature milk
1 tablespoon dark brown sugar
3 tablespoons butter
1 teaspoon kosher salt
2 1/2 - 3 cups bread flour
4 quarts water
1/2 cup baking soda
Kosher salt to taste
2 tablespoons melted butter
Add yeast, water, milk, brown sugar, and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of flour to the bowl, combining it with other ingredients. Add more flour as it is needed, reserving just a bit for kneading later.
The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Place dough back in the bowl and cover for 1 hour.
Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl and gently de-gas it. Form two separate balls of dough, forming them into the shape you want. Drop one of the balls into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat with second ball of dough.
Sprinkle the kosher salt over the bread to your specific tastes and make sure to use a knife to cut a small incision on the top of the bread so the dough has somewhere to expand.
Cook the bread for 22 minutes, rotating the baking sheet once.
Once removed from the oven, immediately brush with melted butter if you want a soft crust.
***What Jonathan did...he combined all dough ingredients in my stand mixer with a dough hook.
As you can see, he used a pastry knife and cut the dough into 16 wedges then rolled them into balls.
He did not brush butter on the rolls to soften the crust.
He DID drink his German beer with supper!
Then they were baked until pretty and brown. 
Jonathan said you have to have a German beer to drink while eating pretzel rolls. 
I had unsweet iced tea.The recipe...
Pretzel Bread
2 1/4 teaspoon yeast
1 cup water (110-120 degrees)
2 tablespoons room temperature milk
1 tablespoon dark brown sugar
3 tablespoons butter
1 teaspoon kosher salt
2 1/2 - 3 cups bread flour
4 quarts water
1/2 cup baking soda
Kosher salt to taste
2 tablespoons melted butter
Add yeast, water, milk, brown sugar, and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of flour to the bowl, combining it with other ingredients. Add more flour as it is needed, reserving just a bit for kneading later.
The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Place dough back in the bowl and cover for 1 hour.
Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl and gently de-gas it. Form two separate balls of dough, forming them into the shape you want. Drop one of the balls into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat with second ball of dough.
Sprinkle the kosher salt over the bread to your specific tastes and make sure to use a knife to cut a small incision on the top of the bread so the dough has somewhere to expand.
Cook the bread for 22 minutes, rotating the baking sheet once.
Once removed from the oven, immediately brush with melted butter if you want a soft crust.
***What Jonathan did...he combined all dough ingredients in my stand mixer with a dough hook.
As you can see, he used a pastry knife and cut the dough into 16 wedges then rolled them into balls.
He did not brush butter on the rolls to soften the crust.
He DID drink his German beer with supper!
Monday, April 12, 2010
Book and Bread
After our trip to the Hielands ;o) outside of Minden, Sam and I talked about Haggis. I picked up this cookbook at the Friends of the Daingerfield Public Library book sale a few years ago. 
I've never made anything out of it even though I do have two scones recipes that we really like. I can assure you that I won't be making Haggis.
How about Tossed Nettles? The Leek Pie does sound good. And using zucchini in the Marrow recipe sounds like it would work.
This artisan bread recipe is not in the cookbook, 
but it was delicious for lunch. 
LOL! I looks like a ham doesn't it? I didn't have enough cornmeal on the peel and had a bit of trouble sliding it onto the pizza stone in the oven. Still tasted good!
I've never made anything out of it even though I do have two scones recipes that we really like. I can assure you that I won't be making Haggis.
How about Tossed Nettles? The Leek Pie does sound good. And using zucchini in the Marrow recipe sounds like it would work.
This artisan bread recipe is not in the cookbook, 
but it was delicious for lunch. 
LOL! I looks like a ham doesn't it? I didn't have enough cornmeal on the peel and had a bit of trouble sliding it onto the pizza stone in the oven. Still tasted good!
Sunday, February 7, 2010
Super Bowl Day
We aren't big football fans, but will be watching the game this weekend. And while we haven't anything against the Colts, we do hope the Saints win. Just 'cause.
I pulled a small piece of cooked pork loin out of the freezer last night and put it in the refrigerator to thaw. While the cabbage was frying, I sliced mushrooms for the second side. One day while in a kitchen gadget store, I noticed a mushroom slicer. I picked it up and looked at it. Put it back on the shelf. What did I need another slicer with a different shape in the plastic? I use my boiled egg slicer. Through trial and error I have found that you need to put the mushroom cap down, then slice.
Jerry Lancon's Sauteed Mushrooms
(Jerry was the Cajun I worked with a few years back)
1/4 pound butter (I don't generally use this much)
1 medium onion, diced
2-3 cloves garlic, minced
2-3 pounds fresh mushrooms, sliced
4-5 tablespoons wine
2 tablespoons soy sauce
salt and pepper to taste
dash of whatever else you want to put in it...;o)
Saute onion and garlic in butter. Add sliced (or whole if small) mushrooms. Add wine, soy sauce, and seasonings. Saute on low heat up to four hours. (I never saute it that long...generally just until the onions are translucent and the moisture has pretty much cooked out.)
Plated and served with a homemade biscuit left over from breakfast.
Biscuits
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/4 cup lard
3/4 cup buttermilk
Combine flour, baking soda, and salt. Cut in lard. Stir in buttermilk. Pat out on lightly floured board. Fold in half, pat out again to 1/2" thickness. Cut with biscuit cutters. Place in greased baking pan. Bake at 450 degrees F for 12 minutes.
** If you have no buttermilk, change the baking soda to 3 teaspoons baking powder and the buttermilk to plain drinking milk...what was once called 'sweet' milk.
How to fry cabbage...you don't really fry it...it's more like steamed. Cook 2 or more slices of bacon. When it is crispy, remove from pan. Add 1/2 head of chopped cabbage; stir to coat. Salt and pepper to taste. Cover with a lid. Cook over low heat until done to your desired crispness. Crumbled reserved bacon over top.
This is another inherited cookbook. I don't know where it came from, but it is interesting.
The cover states "suggestions by Mennonites on how to eat better and consume less of the world's limited food resources." I don't know where they got the idea that we have limited food resources here. But I do know that certain areas of the world do have food shortages. I just thank God for the corner of the world where I live.
I was going to make some peanut brittle this afternoon. While pulling ingredients from the pantry I discovered that I had no corn syrup. It's on the grocery list and the ingredients for Oatmeal Raisin Cookies are laid out ready to be used as soon as the butter softens. Sam will be happy...;o)
Enjoy the game!
I pulled a small piece of cooked pork loin out of the freezer last night and put it in the refrigerator to thaw. While the cabbage was frying, I sliced mushrooms for the second side. One day while in a kitchen gadget store, I noticed a mushroom slicer. I picked it up and looked at it. Put it back on the shelf. What did I need another slicer with a different shape in the plastic? I use my boiled egg slicer. Through trial and error I have found that you need to put the mushroom cap down, then slice.
Jerry Lancon's Sauteed Mushrooms(Jerry was the Cajun I worked with a few years back)
1/4 pound butter (I don't generally use this much)
1 medium onion, diced
2-3 cloves garlic, minced
2-3 pounds fresh mushrooms, sliced
4-5 tablespoons wine
2 tablespoons soy sauce
salt and pepper to taste
dash of whatever else you want to put in it...;o)
Saute onion and garlic in butter. Add sliced (or whole if small) mushrooms. Add wine, soy sauce, and seasonings. Saute on low heat up to four hours. (I never saute it that long...generally just until the onions are translucent and the moisture has pretty much cooked out.)
Plated and served with a homemade biscuit left over from breakfast.
Biscuits2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/4 cup lard
3/4 cup buttermilk
Combine flour, baking soda, and salt. Cut in lard. Stir in buttermilk. Pat out on lightly floured board. Fold in half, pat out again to 1/2" thickness. Cut with biscuit cutters. Place in greased baking pan. Bake at 450 degrees F for 12 minutes.
** If you have no buttermilk, change the baking soda to 3 teaspoons baking powder and the buttermilk to plain drinking milk...what was once called 'sweet' milk.
How to fry cabbage...you don't really fry it...it's more like steamed. Cook 2 or more slices of bacon. When it is crispy, remove from pan. Add 1/2 head of chopped cabbage; stir to coat. Salt and pepper to taste. Cover with a lid. Cook over low heat until done to your desired crispness. Crumbled reserved bacon over top.
This is another inherited cookbook. I don't know where it came from, but it is interesting.
The cover states "suggestions by Mennonites on how to eat better and consume less of the world's limited food resources." I don't know where they got the idea that we have limited food resources here. But I do know that certain areas of the world do have food shortages. I just thank God for the corner of the world where I live.I was going to make some peanut brittle this afternoon. While pulling ingredients from the pantry I discovered that I had no corn syrup. It's on the grocery list and the ingredients for Oatmeal Raisin Cookies are laid out ready to be used as soon as the butter softens. Sam will be happy...;o)
Enjoy the game!
Thursday, January 28, 2010
English Muffins
I've been seeing recipes for English Muffins on several websites. So...here's my first batch. The recipe made eight.
Yep, here's the missing muffin. ;o) Sliced and lightly toasted...(toaster is having a browning problem)...
With an egg inside. Great breakfast yesterday!
Today's breakfast...buttered (and lightly toasted) English muffin with homemade pear preserves!
Emeril's Kitchen recipe:
1 teaspoon vegetable oil
1 1/4 cups warm water (the recipe stated room temperature, but my yeast did not foam...so I poured that out and used water at 110 degrees F)
1 (1/4 ounce) envelope active dry yeast (2 1/4 teaspoons)
1/2 teaspoon sugar
3 1/2 cups bread flour (I used all-purpose)
2 teaspoons alt
3 tablespoons nonfat dry milk
2 teaspoons solid vegetable shortening (I don't keep that...I used lard)
1/4 cup yellow cornmeal
Lightly grease a large bowl with the oil and set aside.
Combine water, yeast, and sugar in a large bowl, stir well, and let sit until foamy, about 5 minutes. Add the remaining ingredients except the cornmeal and mix with a large wooden spoon until well blended, about 3 minutes. Turn the dough out onto a lightly floured surface and knead for 15 minutes or until smooth; adding more flour 1 teaspoon at a time if the dough is too sticky. Place in the oiled bowl, cover, and set aside in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours.
Dust a baking sheet (or a sheet of parchment paper) with cornmeal.
Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll into smooth balls and place evenly spaced on the prepared baking sheet. Cover with a slightly damp kitchen cloth and let rise until doubled in size, about 30 minutes.
Heat a large skillet over medium heat. (I used a cast iron griddle.) Add the dough balls, non-cornmeal side first, in batches, and cook until golden brown on the bottom, about 5 minutes. Turn the muffins over, press down on them with a large spatula to flatten slightly and cook until golden brown on the second side about 5 minutes longer. (Okay...I cooked over low-medium heat for 6 minutes on each side.)
This was not at my house...but didn't store-bought sherbet with a couple of homemade sugar cookies served in clear punch cups and seldom used white tea cups make a nice presentation for a buffet catered by The Friends of the Daingerfield Public Library?!
Yep, here's the missing muffin. ;o) Sliced and lightly toasted...(toaster is having a browning problem)...
With an egg inside. Great breakfast yesterday!
Today's breakfast...buttered (and lightly toasted) English muffin with homemade pear preserves!
Emeril's Kitchen recipe:1 teaspoon vegetable oil
1 1/4 cups warm water (the recipe stated room temperature, but my yeast did not foam...so I poured that out and used water at 110 degrees F)
1 (1/4 ounce) envelope active dry yeast (2 1/4 teaspoons)
1/2 teaspoon sugar
3 1/2 cups bread flour (I used all-purpose)
2 teaspoons alt
3 tablespoons nonfat dry milk
2 teaspoons solid vegetable shortening (I don't keep that...I used lard)
1/4 cup yellow cornmeal
Lightly grease a large bowl with the oil and set aside.
Combine water, yeast, and sugar in a large bowl, stir well, and let sit until foamy, about 5 minutes. Add the remaining ingredients except the cornmeal and mix with a large wooden spoon until well blended, about 3 minutes. Turn the dough out onto a lightly floured surface and knead for 15 minutes or until smooth; adding more flour 1 teaspoon at a time if the dough is too sticky. Place in the oiled bowl, cover, and set aside in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours.
Dust a baking sheet (or a sheet of parchment paper) with cornmeal.
Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll into smooth balls and place evenly spaced on the prepared baking sheet. Cover with a slightly damp kitchen cloth and let rise until doubled in size, about 30 minutes.
Heat a large skillet over medium heat. (I used a cast iron griddle.) Add the dough balls, non-cornmeal side first, in batches, and cook until golden brown on the bottom, about 5 minutes. Turn the muffins over, press down on them with a large spatula to flatten slightly and cook until golden brown on the second side about 5 minutes longer. (Okay...I cooked over low-medium heat for 6 minutes on each side.)
This was not at my house...but didn't store-bought sherbet with a couple of homemade sugar cookies served in clear punch cups and seldom used white tea cups make a nice presentation for a buffet catered by The Friends of the Daingerfield Public Library?!
Wednesday, November 18, 2009
Almost Lost an Old Friend
More about that later...
Can you guess that I've been baking? Yesterday the library Friends group catered a dinner for the Business & Professional Women. This was our second dinner for them. I volunteered to make rolls. While browsing through our cookbook, Cooking With Friends, for a recipe, I saw my mother's Butter Braid. (She put it in the cookbook as Peggy Terry's Butter Braid since the recipe came from Peggy back when they worked on the local newspaper together.)
Sigh... Ain't life sweet?! ;o) And, yes. That is ALL the bread that was left before lunch today...considerably less now.
I took one of those small loaves to the meeting for those of us who stayed in the back room to have something to nibble on. Before we announced that the meal was ready, we grabbed a plate, forked some turkey, spooned some green bean bundles, and dolloped some cornbread dressing on the plate...grabbing three plastic spoons, our drinks, and the previously referenced loaf of bread, we disappeared into the darkness beyond. Well. It must've been pretty dark. I'm eating turkey, dressing, green bean bundles and look over. Those two dear friends of mine who I fully intend to name...Earlene and TomWillena!!! Had sucked that bread down!!! Just one little tiny end left! I thought they were going to fight over the last chunk!!!!!
Can you guess that I've been baking? Yesterday the library Friends group catered a dinner for the Business & Professional Women. This was our second dinner for them. I volunteered to make rolls. While browsing through our cookbook, Cooking With Friends, for a recipe, I saw my mother's Butter Braid. (She put it in the cookbook as Peggy Terry's Butter Braid since the recipe came from Peggy back when they worked on the local newspaper together.)
The recipe makes two large braided loaves. I made two batches of four small loaves each. I just needed four for the event, one for each table. But I couldn't make just those four loaves!!! Of course on the way to the dinner, I dropped one off at Mama's house. She clutched it to her breast and hobbled back to the kitchen as I closed the front door and locked it on my way out.
WHAT?! Someone cut a slice fresh from the oven?! Well! WHO would do that?
Oh...that's my hand isn't it?! blush blush
On to the near loss of an old friend. By my side through thick and thin..during those first years of marriage...waiting with me for almost 12 years lamenting my childlessness...coaching me through my months of pregnancy...one that we thought would never be. With me when Ron died. Never faltering...never failing...
Sigh... Ain't life sweet?! ;o) And, yes. That is ALL the bread that was left before lunch today...considerably less now.
I took one of those small loaves to the meeting for those of us who stayed in the back room to have something to nibble on. Before we announced that the meal was ready, we grabbed a plate, forked some turkey, spooned some green bean bundles, and dolloped some cornbread dressing on the plate...grabbing three plastic spoons, our drinks, and the previously referenced loaf of bread, we disappeared into the darkness beyond. Well. It must've been pretty dark. I'm eating turkey, dressing, green bean bundles and look over. Those two dear friends of mine who I fully intend to name...Earlene and TomWillena!!! Had sucked that bread down!!! Just one little tiny end left! I thought they were going to fight over the last chunk!!!!!
For further info on the dinner, check the side bar for the Friends of the Daingerfield Public Library.
OH! Recipe!!!
Butter Braid
1 package dry yeast
1 teaspoon sugar
1/4 cup warm water
1/2 pound butter
4 1/2 tablespoons
3 eggs
1 teaspoon vanilla
1 cup warm milk
4 1/2 cups flour
1 1/2 teaspoons salt
Dissolve yeast in warm water with 1 teaspoon sugar. Cream together butter and 4 1/2 tablespoons sugar. Beat in eggs. Stir in milk and vanilla. Add yeast mixture; stir well. Combine flour and salt and add to the butter mixture. Dough will be very soft. Refrigerate, covered, several hours or overnight. Turn out on floured surface, knead, adding flour as needed. Divide dough into two pieces; then each piece into three pieces. Roll dough into long ropes. Pinch three together and braid. Repeat for remaining three pieces. Tuck ends under. Using two cookie sheets, place each braid on a cookie sheet. Let rise until double in bulk, about 1 hour and 15 minutes. Bake at 375 degrees for 30 minutes. (Remember the above photos are 4 loaves per batch and two batches.)
Wednesday, September 2, 2009
Artisan Bread
Isn't this pretty?
Martha over at Lines from Linderhof posted a delicious recipe of Artisan Bread. http://www.linesfromlinderhof.com/2009/08/homebaked-bread.html
I had to give it a try...
Martha over at Lines from Linderhof posted a delicious recipe of Artisan Bread. http://www.linesfromlinderhof.com/2009/08/homebaked-bread.html
I had to give it a try...
If you are expecting the taste of fresh made white yeast bread, this will be a bit of a disappointment. My BFF, Earlene, said that it tasted a bit like sourdough. I thought it tasted flat...so I worked a bit more salt in the second loaf and liked it better.
Okay. Just WHAT is artisan bread? HA! I've been making it all along! Artisan bread is bread that is not mass produced! So...okay...my single loaves of white bread (sometimes mixed with whole wheat flour) are actually artisan bread. I'm feeling oh so smug right now.
I've made mention a time or two about Sam being gone. He's home now! I don't generally advertise when we are (or he is) going to be gone. He and his youngest brother Terry rode their Harley's around the Grand Canyon. They trailered the bikes to near Flagstaff, rode around the Canyon, Terry loaded his bike up and headed back home 'cause he is still a poor working man. Sam continued the trip by going up into Colorado and visiting friends in Cedaredge and Delta. Sam was gone two full weeks!
He's HOME! I wasn't expecting him until mid-morning tomorrow but he got here about 4 or 4:30 p.m. It was so good to see him pull up in the driveway.
...We've had such mild weather that I've had the a/c turned off the last four or five days and have been sleeping with the windows open. I mean, when you get up in the morning at it's 63 degrees outside...why oh why is the a/c on?! I have soooo enjoyed it.
Sam's home! Did I mention that? And the windows are down and the a/c is on...and it'll be mid-60's again tonight. I do love him! But what oh what am I going to do with him?! ;o)
Wednesday, January 28, 2009
Hey, BABY!
It's cold outside!! I didn't even stick my head out the door today. Oh, wait. Yes I did. I threw three slices of stale bread out the front door for the birds. Didn't take long though. Brrrrr!
We vegged today. I didn't quilt any. Rats. We've tried to hook the laptop to the new TV and can't get it to work. Sam wants to be able to do a photo slideshow on the TV - larger screen. He hooked his old PC to the TV...it worked. I got online with a Sony tech. He gave me the link for a new driver. That didn't work. Samsung's site suggested a new BIO. Back to the tech next chance I get.
Every time I turn around, Sam's putting a movie in to watch. Between that, reading a bit, computer way too much, cooking - don't worry, I don't strain myself. Sam's reached the point to where he'd rather go to town to eat. When I set out stuff for a good meal, he says he'd rather go to town to get a hamburger. *shoulder shrug*
I made scones this morning! Yummy. Hold on...I'll go setup for a photo shoot.
*
*
*
I'm, back. Let me brush the crumbs off my shirt. 
What? You expected me to be around food and not take a nibble? OKAY!! A bite. I'll fess up. I took a real bite. Off the top AND the bottom (I slit the scone in half.) What? What marmalade. Oh. Yeah. I took a bite or two of that too. Yep! It was good!
What? You expected me to be around food and not take a nibble? OKAY!! A bite. I'll fess up. I took a real bite. Off the top AND the bottom (I slit the scone in half.) What? What marmalade. Oh. Yeah. I took a bite or two of that too. Yep! It was good!
I've already posted the recipe:
Sunday, June 8, 2008
Gone Again
Sigh. Sam has gone back today (Sunday) to complete the bulldozing job for his son. He plans on returning home on Wednesday. I will be able to stay busy - subbing at the public library tomorrow. Tuesday my mother has a doctor's appointment out of town, so that will keep me busy then.
I should get a bit of quilting done too. I am wo
rking harder on the crazy quilt block that I intend to turn into a clutch for an Alaskan cruise we are taking in August. (Sam's son gave us the cruise this past Christmas.) I need to purchase more green floss and put some leaves on the pink spiderweb roses in the lower left corner. Then that leaves the large blue area. When the clutch is folded, the fold will run through that piece. A friend suggested hearts...I forgot to point out the new addition. I added ribbon around the bullion roses at the top - that will be the flap. I beaded a larkspur which doesn't show up very well at all. It is to the left overlapping a blue and purple section. In the center, I added a lace fan surrounded with seed beads. Then I did some whatever it is called - but looks like netting and added beads.
I embroidered hollyhocks just under
the spider web on the quilt block. Oh, I also did some embroidery and beadwork on a couple of seams.
On the food forum on the HGTV site, there's been a discussion about cast iron skillets/griddles/Dutch ovens, etc. I have a divided cast iron cornbread skillet that comes in handy for scones. The first time I shared with my mother, her comment was that her mother used to make scones. I make certain to share with her everytime I make them.
Here are my two favorite scone recipes:
This one is a crunchy heavy scone:
Oat Raisin Scones
2 cups flour
1 cup uncooked old-fashioned oats
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup butter, chilled
1/3 cup heavy cream
2 large eggs
1 1/2 teaspoons vanilla
1/2 cup raisins
1/2 cup chopped walnuts
Oven 425 degrees. Stir together the flour, oats, sugar, baking powder, salt, and cream of tartar. Cut in the butter until the mixture resembles coarse crumbs. In another bowl, stir together the ceam, eggs, and vanilla. Add the ceamed mixture to the flour mixutre and stir to combine. Stir in the raisins and walnuts.With floured hands, pat the dough into an 8-inch diameter circle in the center of an ungreased cookie sheet. With a serrated knife or pastry knife, cut into 8 equal wedges (like cutting a pie). OR Before stirring everything together, spray your divided cast iron skillet with cooking spray and put in the oven to preheat while the oven is heating. Pat the dough on your work surface. Cut into 8 wedges. Put a wedge in each section of the skillet.Bake for 15 - 17 minutes, or until the top is lightly brown.
We love these buttered (yeah, I know it already has a stick of butter in it!) and with orange marmalade or pear preserves.
This is a lighter scone. My mother said that these (which are cake-like) are more like what her mother made.
Buttermilk Scones
2 cups flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, chilled
1/2 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla
2/3 cups raisins
Oven 400 degrees. Stir together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. In another bowl, stir together the buttermilk, egg, and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in raisins. Either pat out on a cookie sheet and cut into wedges or use your divided cast iron skillet like the above recipe. Bake for 18 - 20 minutes.
These are also good buttered with orange marmalade or pear preserves. I have recipes for marmalade and pear preserves that I'll post another day.
(I don't know why this started double spacing with 'enter.')
I should get a bit of quilting done too. I am wo
rking harder on the crazy quilt block that I intend to turn into a clutch for an Alaskan cruise we are taking in August. (Sam's son gave us the cruise this past Christmas.) I need to purchase more green floss and put some leaves on the pink spiderweb roses in the lower left corner. Then that leaves the large blue area. When the clutch is folded, the fold will run through that piece. A friend suggested hearts...I forgot to point out the new addition. I added ribbon around the bullion roses at the top - that will be the flap. I beaded a larkspur which doesn't show up very well at all. It is to the left overlapping a blue and purple section. In the center, I added a lace fan surrounded with seed beads. Then I did some whatever it is called - but looks like netting and added beads.I embroidered hollyhocks just under
the spider web on the quilt block. Oh, I also did some embroidery and beadwork on a couple of seams.On the food forum on the HGTV site, there's been a discussion about cast iron skillets/griddles/Dutch ovens, etc. I have a divided cast iron cornbread skillet that comes in handy for scones. The first time I shared with my mother, her comment was that her mother used to make scones. I make certain to share with her everytime I make them.
Here are my two favorite scone recipes:
This one is a crunchy heavy scone:
Oat Raisin Scones
2 cups flour
1 cup uncooked old-fashioned oats
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup butter, chilled
1/3 cup heavy cream
2 large eggs
1 1/2 teaspoons vanilla
1/2 cup raisins
1/2 cup chopped walnuts
Oven 425 degrees. Stir together the flour, oats, sugar, baking powder, salt, and cream of tartar. Cut in the butter until the mixture resembles coarse crumbs. In another bowl, stir together the ceam, eggs, and vanilla. Add the ceamed mixture to the flour mixutre and stir to combine. Stir in the raisins and walnuts.With floured hands, pat the dough into an 8-inch diameter circle in the center of an ungreased cookie sheet. With a serrated knife or pastry knife, cut into 8 equal wedges (like cutting a pie). OR Before stirring everything together, spray your divided cast iron skillet with cooking spray and put in the oven to preheat while the oven is heating. Pat the dough on your work surface. Cut into 8 wedges. Put a wedge in each section of the skillet.Bake for 15 - 17 minutes, or until the top is lightly brown.
We love these buttered (yeah, I know it already has a stick of butter in it!) and with orange marmalade or pear preserves.
This is a lighter scone. My mother said that these (which are cake-like) are more like what her mother made.
Buttermilk Scones
2 cups flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, chilled
1/2 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla
2/3 cups raisins
Oven 400 degrees. Stir together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. In another bowl, stir together the buttermilk, egg, and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in raisins. Either pat out on a cookie sheet and cut into wedges or use your divided cast iron skillet like the above recipe. Bake for 18 - 20 minutes.
These are also good buttered with orange marmalade or pear preserves. I have recipes for marmalade and pear preserves that I'll post another day.
(I don't know why this started double spacing with 'enter.')
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