Wednesday, October 17, 2012
Tuesday, May 8, 2012
After a very exceptionally warm winter our spring is proving to be quite interesting too. However, plants are now being planted in our garden such as herbs, onions, leeks, beets, carrots, green beans and lots of potatoes. Tomatoes, peppers, broccoli, and cauliflower will be going in the ground in the next week or two when the soil becomes a bit warmer. We. can't wait to begin harvesting vegetables in the next months making great healthy food
Saturday, January 7, 2012
Scones are one of those foods that either you enjoy or you may not eat them because you think they are too dry. Keeping this in mind and experimenting with many different recipes, I have finally have a great recipe that I think is practically perfect.
Basic Scone Recipe
4 cups flour
2 eggs slightly beaten (Beat in a 2 cup measuring cup)
About 1 cup of cream. (Pour cream on top of eggs until measuring cup measures 1 1/2 cups)
1/4 cup sugar
6-8 tablespoons of grated frozen butter
4 teaspoons baking powder
dash of salt
1 cup of any desired fruit.
Preheat oven to 400 degrees.
Place flour into mixing bowl. Add sugar, salt and baking powder. Grate frozen butter into dry ingredients. Slightly mix the ingredients making sure that the butter in evenly dispersed. Incorporate beaten eggs and cream to the mixing bowl. Stir only until ingredients begin to combine. Place dough onto a floured piece of wax paper. Using a rolling pin, roll dough out into a rectangle around 8" x 14". Place fruit evenly on dough. Fold dough as you would fold a business letter (trifold). Slightly press dough into a log form and cut into 8 triangles.
Place scones onto a slightly greased baking sheet and place in the oven for 22-25 minutes or until slightly golden.
Enjoy fresh from the oven.