Happy New Year!
I wanted a theme for my blog writing this year and wanted one that I would follow through with. I had tried writing through Betty Crocker but found the main dish recipes basic and bland, or more exactly, not exciting nor creative. Well, after all that cookbook is for basic cooking anyway. I have a number of cookbooks and would like to cook through them but commitment is the issue. I like to cook/bake what strikes my fancy. I thought of going through the recipe notebook of my collected recipes but then the thought “I could go through my mom’s green notebook” popped into my mind and stuck.
I got it out and read through the pages. She has put these in sections but the labels are faded and not easily read. I picked out several recipes in each section that are of interest. This is her baking collection. Although I did find in here a small booklet from the USDA on “Family Meals at Low Cost” using pantry staples published in 1962. These menus and recipes are to feed a family of five for three meals a day. No snacks included! These often use “canned chopped meat” which I do not have or buy or plan doing so! Lard and shortening are in most of these as well. In 1962 Mom was feeding a family of six on the minor salary of my Dad who was a social worker at the Children’s Home. Mom was by default a home economist, otherwise known as a homemaker. Erroneously described in some circles as “non-working”.
Today’s recipe is from the first section of the notebook which appears to be “breads and muffins”. I have chosen “raspberry jam scones” but will make them with blackberry fruit spread. I have altered the recipe slightly but not by much. This is a fancy scone recipe.
- 2 cups all-purpose flour
- 1 Tablespoon each baking powder and sugar
- 3/4 teaspoon salt
- butter: 1/2 cup cold for the dough and 1 1/2 Tablespoons, softened
- 2 eggs
- 1/4 cup milk (I used unsweetened plain oatmilk)
- 1/2 cup thick jam (I used fruit spread, about 1/3 cup)
Mix the dry ingredients together and cut in the 1/2 cup of butter. Being a more modern baker I took the lazy way and actually used my KitchenAid mixer to do this. Beat eggs slightly with the milk and add to the dry ingredients and mix until a soft dough forms. Turn this out on a floured surface and divide into two. Roll each section into a 10 inch circle. Place one half in a cake pan or baking pan. I used a 10-inch spring form pan. Brush with the softened butter and spread the jam on top. Place the other circle on this and spread the top with the rest of the softened butter and sprinkle with sugar. Bake in a hot oven at 425 degrees F for 20 minutes. Cut into wedges and serve.
Notes for future reference:
- this recipe could be easily halved and made as a single layer scone, perhaps in an 6-8 inch circle.
- any kind of jam can be used, obviously.
- possibly reduce the salt to 1/2 teaspoon
- cinnamon sugar for the top might be a nice taste treat especially if making this in a single layer.