Another recipe made by request of Hubby. It was a cool weekend and prime for baking. I got out a number of cookbooks looking for bread recipes. There were so many and then I saw a recipe for scones with maple syrup and pecans. Yum! I also have a scone pan that I had never used. The retired doctor and baker from whom I purchased this at an estate sale told me to be sure to grease the pan because it is not non-stick. I think he sold this to me for $3.
The problem with the scone recipe is that we have no cream, not even half-and-half now that we drink our coffee black. Well, I did not look up substitutions but decided I could use sour cream (or yogurt) and thin this with a bit of almond milk. And hope for the best!
This recipe is an adaptation of maple-pecan scones from The New England Table by Lora Brody.
2 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup pecans, chopped roughly
1/4 cup dried cranberries
1 tablespoon butter, melted
1/3 cup pure maple syrup
1 cup full fat sour cream + 1/3 cup almond milk (I have unsweetened vanilla)
Preheat oven to 425 degrees F. Spray scone pan with cooking spray or line a baking sheet with parchment paper.
Combine dry ingredients, stir with a fork (I use a whisk), then add pecans and cranberries stirring to coat. In another bowl whisk together the butter, maple syrup and sour cream/milk mixture. Dribble this over the flour mixture and stir with a fork until it comes together. Turn out on a floury surface. Knead ever so slightly so as not to make a tough dough. Pat into a circle.
At this point I have to figure out how to make triangles out of a circle to fit into the sections of the scone pan. I confess I did not think of this ahead of time or I would have patted the dough into a square. So I cut the circle in half and then each half into 8 pieces and gently stuff each piece into the pan. If not using a scone pan, cut the circle into 10 wedges, or as many as you would like. For wedges you are to place them on the prepared baking pan about and inch apart. Bake 14-16 minutes.
For my scone pan, these were not done after the baking time. I had Hubby taste test and sight test. So I put them back in to bake for another two minutes and then another minute with the oven turned off.
While these are baking I make the glaze. Glazes are simple, right? Well, I did not read the directions and ended up with a thick frosting-like concoction. I mixed it together in a small bowl. To make it softer I had to heat this over the stove so that it would be thin enough to drizzle on the scones. Apparently this particular glaze was to be cooked on the stove. The lesson is to read all the way through the recipe first.
2 tablespoons butter
1 cup confectioners’ sugar
2 tablespoons pure maple syrup
Melt butter over low heat, whisk in the sugar and syrup until smooth.
The finished product was very tasty. Hubby thought they were a bit too sweet. They had a slight but not overpowering taste of maple.
Life goes on at our home. I go to work, walking most days. Hubby continues his unproductive job search. We avoid getting run over by a car. We hope we did not board up the sparrow babies in their nest when we fixed the eave under the gutter. Really, we listened very closely and did not hear peeping for a several days. We watched and did not see momma and daddy sparrow going in to feed the young. We are trying not to feel guilty but did our best to honor the bird lives. Eminent domain? 😦
Hubby asked if I could do this. One of my nieces told me a few holiday seasons ago that they are easy to make. I looked through a few cookbooks and settled on Bittman’s How to Cook Everything. I will ‘fess up to two mistakes: I should have flattened the logs before baking the first time and I forgot to leave them in the oven until dry the second time. Oh, and I just smeared the chocolate on the after dipping did not work out so well.
1/2 stick butter (4 Tablespoons, softened)
3/4 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1-2 Tablespoons milk
1/2 cup dried cranberries
4 ounces dark chocolate orange with almonds chocolate bar, melted
Heat oven to 375 degrees F. Cream butter and sugar together until light and fluffy. Add eggs one at a time and then add the extract. Mix dry ingredients and add to the dough a little at ta time and add the milk as needed to bring the dough together. Add the cranberries at this time as well.
Butter and flour two baking sheets. Divide dough in half and roll into logs about 2 inches wide. Bake these 30 minutes. Remove from oven. Lower oven temperature to 250 degrees F. When loaves are cool enough to touch use a serrated knife to cut them into 1/2 inch slices on the diagonal. Put these on the baking sheets and return to oven, turning them once, for 15-20 minutes. Cool on wire racks.
I then tried to dip them in melted chocolate. And then I glopped the chocolate on them as frosting. Very tasty. Very rich tasting. Hubby ate most of them.
Will I make these again? Not especially. Well, perhaps if Hubby asks nicely!
The summer weather cooled a bit and baking is now able to be done without making the house unbearable. Hubby and I did heave and ho (we have scrapes and bruises to prove that we are getting too old for this sort of thing) the too big AC unit into the sewing room window and put up curtains to partition the living room from the rest of the house but prefer to not have to use it if possible. So technically I could have heated the oven (ugh!) and then go sit in the cooled living room but I did not. Baking is not a past-time I have the urge to indulge in summer. I will confess that I have at least once succumbed to chocolate urges and baked a box of brownie mix. Then we ate that in two sittings. Not good for the waist line!
The idea that I would cook through the Betty Crocker cookbook was a bust. I may do some baking from it but the meat and vegetable recipes were too plain and uninteresting to me this year. I did not even bother to look in that book when deciding to make oatmeal cookies. Deciding to make oatmeal cookies delighted Hubby. Alas, I did not put M&Ms in them so technically they are not “Daddy Holiday Oatmeal Cookies”.
I found this cookbook while looking for a recipe to use. Actually it is the first book I looked at and since there was a recipe I did not look further.
The oatmeal cookie recipe is on page 33 and calls for 3 cups of goodies added to the batter. The only item I added to the original recipe was 1/2 teaspoon cinnamon and then I mixed up the 3 cups of goodies for variety.
1 cup butter, at room temperature
1/2 cup granulated sugar
1 cup brown sugar, packed (doesn’t every baker know to pack brown sugar by now?)
2 eggs (also at room temperature if one remembers to put them out on the counter with the butter,or is this just for bread?)
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups oatmeal (I don’t think it matters if this is instant, quick, or regular? I used quick-cooking.)
1 cup chopped walnuts
1/2 cup white chocolate morsels + 1/2 cup semisweet chocolate chips
1/2 cup dried cranberries + 1/2 cup dried blueberries
Preheat oven to 350 degrees F. This recipe goes together in the usual way: cream butter and sugars then add eggs, beating well after each, then add the vanilla. Whisk the dry ingredients together (flour through cinnamon in above list) and add to the creamed mixture. Then add the oatmeal and goodies. I combined these in a separate bowl first as well.
Scoop batter in heaping tablespoons onto ungreased cookie sheets and bake 10-12 minutes until lightly golden. Let sit on baking pan 1-2 minutes before removing to cooling racks. This step is very important or the cookies will fall apart. This made exactly 4 dozen cookies.
Hubby is having a few for breakfast with his coffee right now. I had thought I would take a plate of these to work but Hubby is enjoying them too much to deprive him of his treat. I did sneak a dozen of them into a freezer bag for later, maybe?
I’ve been camping. So baking and cooking has not been occupying my time. Sitting in the backyard weeknights is a good place too. I decompress from work there. I watch the birds. The same ordinary backyard birds. I did see a goldfinch this week. Actually that was while camping in New Hampshire. The biting flies were still at it. Mountain lake for swimming, campfires for roasting marshmallows, grandchildren for chasing around the fields with bats and wiffle balls. Bicycles for riding…into the woods to sit by the river…almost getting thrown into the ferns and poison ivy by the exposed tree roots on the path. Camping is my happy place. And that campground is one of our favorites. I have three more camping adventures planned for the season. That just seems too few for me.
We had a gourmet meal while camping. Beef filet wrapped in bacon, stuffed baked potatoes, garden salad, and fresh focaccia bread. Voila!
The secret here is the beef filet are from a package already prepared and ready to cook. Hubby had baked the potatoes ahead of time and stuffed them at the campground to heat on the grill. The salad greens and the bread were fresh from the Keene farmer’s market that morning. A tasty meal that we ate under the canopy while listening to the now gentle rain tapping on top. It always rains when we camp.
And, of course, there is the cast iron all-in-one breakfast: sausage patties with eggs and sauteed leftover potato, onion, with cheese on top.
Due to the various arrangements and travels of family members through the last winter holidays, Hubby and I did not get to enjoy a traditional roast turkey dinner with all the trimmings. But we had a 15 pounder in the freezer. Well, it was time. Hubby roasted the turkey and made his famous stuffing. He also made smashed potatoes. I made the turkey pie and cranberry sauce. It is nice having a house-husband around. When I came home from work I just had to make the gravy.
Betty Crocker’s recipe was used for the cranberry sauce. Unfortunately it did not gel. It was tasty but did not gel. My daughter had that problem a few years ago. We did not figure out why.
4 cups cranberries
2 cups water
2 cups sugar
I admit I halved the recipe. Was that the problem? I also did not follow the instructions strictly. But I never had in the past either. One is supposed to bring the sugar and water to a boil and boil rapidly for 5 minutes before adding the cranberries. Once added boil this for an additional 5-8 minutes. So I brought the water and sugar to a boil, maybe let it boil a minute or two, then poured in the cranberries which were frozen. I let this boil away for 10-15 minutes since I failed to watch the clock.
Meanwhile life goes on. Hubby continues to job search. He keeps busy doing various household tasks and chores and reads books and listens to the financial reports. (I’m counting on him to make our millions in the market so I can eventually retire.) Grandson turned 3. Our debit cards got hacked. We can’t seem to lose weight, even though I walk to and from work most days. We watch too much Netflix and complain about no content. I got a bird book and have casually taken up bird watching. But now that I am looking, the birds are not staying put long enough for me to figure out what they are. Ordinary life is a good life. Blessings to all!
I may or may not have posted this recipe before. I have a hard time keeping track. There are just so many recipes out there, and just so many that I keep going back to. On occasion I have spotted an interesting new one to try, but have not been adventurous lately.
I am almost three years into blogging, or is it four? It is actually four. I did not intend for this to just be a post of recipes but who am I to think people are interested in my musings on my ordinary life?
Life has happened in the four months since I last posted here. Hubby was laid off and is at that borderline age of contemplating whether this should lead to retirement but not quite there yet, so a job search continues. Leo the Dog had to be let go to doggy heaven after 13 1/2 years of life and 2 1/2 years as part of our family. 😦 Camping season is upon us and we managed to survive a week of biting black flies and chiggers in the Vermont woods. And now that Leo is not a consideration I have been able to look at the State Parks for camping but it is a bit late in the season already to find weekend spots at the shoreline parks.
The other day I needed to bake. Something. Anything. This snack cake recipe is an easy favorite and it has variety. I made the applesauce version with a few tweaks.
1 2/3 cups flour; I used one cup all-purpose and 2/3 whole wheat pastry
1 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon gingerbread spice (recipe called for allspice)
1/2 cup unsweetened applesauce
1/2 cup water
1 teaspoon vinegar
And my own additions:
1/4 cup raisins
1/4 cup chopped pecans
1/4 cup mini chocolate chips
Mix everything together. I do the dry ingredients first and then add the wet and the additions. Put in 8 inch square pan and bake at 350 degrees F for 35-40 minutes. All done!
This recipe makes a one layer cake. I made the chocolate version to make “bug cakes” for my daughters birthday. The grandchildren helped me decorate them. I bought this fancy pan for $3.50 at an estate sale last summer.
And yes I am aware that there is a unicorn butterfly. It’s all good. 🙂
The cookbook in the title was written by Sarah Wilson, copyright 2015.
I have this book on my Kindle and find reading recipe books on my iPad more fitting than on the Kindle device. I was looking for sugar-free recipes for baking. This book is more about eating whole foods, eating the whole food, eating real food, and food that is good for the gut. There are many interesting recipes. I will be making the bone broth in my slow cooker soon. I found beef marrow bones at the grocery store.
This recipe is for a pasta/marinara sauce that uses no tomatoes. I was thinking of cooking ravioli the other night and Hubby says to go light on the tomato sauce. We are of the age that what we used to eat does not treat our bellies very well. Tomato sauce is one of those food items that we eat sparingly, even though tomatoes are good for you. So I think it would be a cool thing to give this recipe a try. So I did. The only variation from the book is that I used canned beets, not a fresh 14 ounce large beet from the produce section. I looked but the beets were small and canned beets were more economical. And my olive oil was not extra virgin, and I used dried oregano instead of fresh, and store-bought vegetable broth instead of home-made.
2 Tablespoons olive oil
4 shallots peeled and finely chopped
6 cloves garlic, finely chopped
2 14-ounce cans of beets (not pickled), drained
2 celery stalks, coarsely grated
3 carrots, coarsely grated
1 teaspoon sea salt
1 teaspoon dried oregano
2 cups vegetable stock
1/4 cup pitted kalamata olives (she states this is for the umami flavor)
2 Tablespoons lemon juice
Not wanting to coarsely grate and finely chop the various veggies, I put them all through the grater attachment of my food processor. This may not have been necessary for the canned beets but I did so anyway. If you don’t do that you will need to grate and chop the shallots, garlic, beets, celery, and carrots. Cook these in the olive oil for about ten minutes until the shallots are clear. Then add the sea salt, oregano, and the stock and bring to a boil. Then cook this at a simmer for 15 minutes until all the veg are tender. This I did not time seeing as how the canned beets are already cooked (aren’t they?) and I had thoroughly shredded the vegetables in the processor. So I left these on the stove for about ten minutes while I cleaned and dried the processor and other beet touched kitchen surfaces.
Now this gets transferred to the blender and the kalamata olives and lemon juice is added. I had thought of using an immersion blender but Hubby informed me that one attachment foot was broken and would shoot food upwards. We’re cooking with beets here people so that could be a big mess! So I got out my blender and poured the whole pot of red stuff into it. No one told me to let it cool a bit. So the lid wanted to fly off and the knob in the lid got sucked down tight into the lid. No real harm done. After the initial blending, I re-blended the sauce half at a time. This made just about 5-6 cups of sauce.
This does taste like a marinara sauce. I think using fresh oregano would have brightened up the flavor. I served a cup of this over the tortellini we had for supper. It appears a little pinkish but not overly much. I now have two pints in the freezer for future use.