Tuesday, February 04, 2014

Soft Lemon Scones

A few years ago when I went to a tea room in Virginia with "My Girls" (my daughter and granddaughters), we were served the most delicious soft scones.

These are very similar to the lovely scones we ate that day.  They go together very easily and as with all such items, the least you work with them the more tender they are.

  • 2 Cups all purpose Flour
  • 1/3 Cup Sugar
  • 1 Tablespoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Lemon Peel, Finely Grated
  • 1 Cup Whipping Cream
  • 2 - 4 Tablespoons Water
  • Juice of one Lemon
  • 2 -3 Cups powdered Sugar
  • A little extra water (maybe)

  1. 375* oven.
  2. Combine Flour, Sugar, Baking Powder, and Salt, and Lemon Peel.
  3. With a fork, stir in Cream and only as much Water as needed to make dough form into a ball.
  4. Pat kneaded dough into 8" circle.
  5. Slice into wedges and place wedges on parchment paper (or greased) cookie sheet.
  6. Bake 12 to 15 minutes or until just beginning to turn a little brown.
  7. Remove to wire rack to cool.
Mix together powdered sugar and lemon juice, adding about a tablespoon of water at a time until you get the consistency of glaze you desire.  Drizzle over slightly warm or cool scones.

Use two cups powdered sugar for a thin glaze, three cups if you want a thicker glaze which is what I did.  For a really lemony glaze, use juice from a second lemon (the zest of the second lemon can be added to the scone mix along with the first if you desire).

I found the original link for this scone here and I tweaked it:

Tuesday, May 28, 2013

Lemon Vinaigrette

There are only a couple bottled salad dressings I really like.  Newman's Own Original is a family favorite and I recently tried Annie's Natural Goddess dressing (a green goddess recipe) and absolutely loved it.

But for years I've tried to perfect a homemade vinaigrette which both my husband and I liked.  Then I saw this recipe used by a TV chef and decided to try it that evening.  It was wonderful, just enough lemon for me but not overpowering as when I've tried to use just lemon for him.

It's also very simple:
Juice of two lemons
Vinegar equal to the amount of lemon juice (I use rice vinegar)
Two to three times oil to the amount of the combination of lemon and vinegar (to taste)*
Salt and pepper**

I mix mine up in a canning jar or jelly jar and just give it a shake before using it.  Yum... I have been using it on a lettuce salad but this would also work great with an Israeli type salad of just tomatoes and cucumbers with perhaps some parsley.

*  I like to use half extra virgin oil and half a mild veggie oil like canola.  I probably use 2 1/2 times the oil to the lemon-vinegar mixture.  The less oil you use, the more acidic the vinaigrette will be.
** Always add your extra ingredients like salt to the vinegar before adding the oil.  It "melts" into the vinegar easier.

Saturday, March 02, 2013


This is my very favorite food to eat at The Feast of the Hunter's Moon!   It looks like a lot of ingredients but it is really very easy to make.

The story they tell is "when pioneers traveled through the Midwest, they carried dried or salted pork and dried noodles with them as they didn't spoil.  They would forage or trade for vegetables to add to these items to make their meal".

At the Feast, they leave out the meat and make the dish vegetarian by using vegetable oil.  Also, they use Reames' frozen noodles which I also found to work best in the recipe if you are not using homemade dried noodles.

Since there are only two of us at home, I used about half as much of everything as it called for and I had plenty of leftovers for a meal the next day.

I cooked the entire package of frozen noodles at once but only needed half of them, so the remainder went into a covered dish in the refrigerator to be used for a recipe a few days later.  Also, one doesn't have to use every vegetable called for if you don't have it.

This is one of those recipes you can make your own using various vegetables and seasonings. To be honest, I don't exactly measure vegetables!

Read my Note about the seasonings before mixing them together.

  • 2 cups carrots, sliced into 1/4" pieces
  • 3 cups celery, sliced into 1/4" pieces
  • 2 cups onion, cut into thin wedges (I chop them)
  • 2 cups cut broccoli, flowers & stems
  • 2 cups cut cauliflower pieces
  • 1 cup chopped red cabbage (I don't use)
  • 1 cup chopped green cabbage (I use 2 cups green cabbage)
  • 3 cups homemade or frozen noodles, cooked
  • 1/2 lb. diced bacon (they substitute 1/2 cup vegetable oil at the Feast)
  • 3 Tablespoons mixed seasonings*

Mixed Seasonings (Mix and store in container)
Read my note below before mixing!
  • 1/4 cup sugar
  • 1/4 cup dill weed
  • 1/8 cup paprika
  • 1/8 cup course ground pepper
  • 1/4 cup salt

Fry bacon until crisp or heat oil.  Add carrots and cook until slightly tender.

Add seasonings, celery, onions, cauliflower, and broccoli,  Stir and cook until broccoli is warm.

Add cabbage and cooked noodles.

Continue cooking, stirring once in awhile, until all the vegetables are cooked and the noodles are hot.  This makes a yummy one dish meal and we found leftovers warmed the next day were great.

Sprinkle with additional seasonings to taste, if desired.

Makes 8 to 10 servings.


After mixing the ingredients and then not using all of them a couple of times, I now sprinkle a little sugar and approximately 1/4th teaspoon dill weed, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon pepper directly on the food as it cooks.

Adjust seasonings to your taste (for instance, my husband is not fond of dill so I don't use much of it).

If you decide to make the recipe in large amounts and more often, it is then worth mixing and storing the seasonings as they do for the Feast.

Saturday, May 19, 2012

Breakfast Banana Bread

I've had this recipe since my daughter was born and it has been a family favorite ever since.  It is from the cookbook which was very popular at the time called Feed Me I'm Yours, which had a lot of good recipes for babies and toddlers... and for grownups!

Breakfast Banana Nut Bread

¼ C     Butter, room temp (sometimes I use 1/2 Cup, or one stick)
½ C     Brown Sugar
1          Egg, beaten
1 C      Oatmeal (uncooked)
4 – 5    Ripe Bananas
1 t        Vanilla

1 ½ C Flour
2 t        Baking Powder
½ t       Baking Soda
½ t       Salt
½ C     Nuts, chopped (optional)

Cream butter and sugar until light.  Add egg and mix well.  Then add oatmeal, bananas, and vanilla.  Mix well.

Combine flour, baking powder, baking soda, and salt.  Add to first ingredients and stir only long enough to moisten the batter.  Add nuts if necessary, stir gently.

Grease loaf pan, pour in batter.  Bake at 350 degrees for an hour or until bread tests as done (I usually check after 45 minutes).

I often bake these in mini loaf pans and they take approx. 30 min. in my oven.

Cool before eating if you can wait... that doesn't always happen at our house.  It's actually better the next day.

Friday, May 11, 2012

Citrus Tea Cookies

Dough needs to be chilled before baking.

·        1 C    Sugar
·        ¾ C   Butter
·        1 Egg
·        2 T    Corn Syrup
·        2 C    Flour
·        1 t      Baking Soda
·        1 t      Baking Powder
·        1 t      Lemon or Orange Extract
·        lemon or orange zest (optional)

Cream butter with sugar until fluffy.  Beat in egg, corn syrup, and citrus extract.

Stir in flour, baking soda, and baking powder.

Cover and chill dough at least an hour or overnight.

Preheat oven to 325 degrees

Roll chilled dough into walnut sized balls*, then roll in sugar.

Place on baking sheet.

Bake 10 - 12 minutes (less baking time makes them chewier)

Recipe in original format was: :  Lemon Sugar Tea Cookies from CookieRecipe.com

*I doubled the recipe with no problem and I used the small end of a melon baller to "scoop" out the dough.  I would scoop out about fifteen to twenty at a time, then roll them, then place them in a wide bowl to coat with sugar.

The plate holding the cookies above is a small dessert plate so it gives you an idea of the size of the cookies.  If not making them for a buffet, I probably would scoop the dough with my usual cookie scoop.

I think they would also be good baked without rolling in sugar and then drizzled with a light glaze of confectioners sugar mixed with a little lemon juice after they cool.

Friday, April 20, 2012

Candied Cranberries

1 Cup Sugar
1 Cup Water
1 1/2 Cups Fresh or frozen cranberries

Combine sugar and water in saucepan.  Cook over medium heat, stirring constantly, until sugar is dissolved.

Bring to a boil.. no stirring... to soft ball stage (235 degrees).

Sir in cranberries, cook four (4) minutes until coated with syrup.  Drain well.

Discard syrup and arrange in single layer.  Cool.

(Will show picture soon.)

Wednesday, December 14, 2011

Beverly Nye's "rich" brownies

This recipe makes a cake-like brownie that (when completely cooled) can easily be cut into small squares.  It is good to take to potlucks as it travels well, too.

Beverly Nye's Rich Chocolate Brownies

Melt 2 sticks butter and add 7 T. cocoa (I often use only 4).

Then add 2 Cups sugar and beat well (I often use 1 1/2).

4 Eggs
1 1/2 Cups flour
Dash salt

Mix well.  Stir in nuts if desired.

Spread in greased 9 x 12" pan.  Bake at 350 for 25-30 min.

(I have let the butter-cocoa mixture cool and then just added everything else to the saucepan!)

For the thin layer of frosting I used today...

1/2 stick butter at room temperature
2 cups confectioners sugar
3 tablespoons cocoa

Blend together in mixer until smooth.  Add milk about a tablespoon at a time until you get the fluffy consistency you want.  Be patient or you will add too much and then you have to add more sugar and then more cocoa and well, it can get to be a mess.

Saturday, November 05, 2011

My favorite chocolate chip cookie recipe

Stephanie asked me to type this out for her so I thought I'd go ahead and put it here, too.  These cookies are delicious.  They filled many a cookie jar in our home.

I will post a picture the next time I make them.

Chocolate Chip Cookies

1 stick butter - soft
1 stick Crisco
2 1/2 C. brown sugar
4 T. milk
1 T. vanilla
2 eggs
3 1/2 C. flour
1 t. salt
1 1/2 t. baking soda
1 pkg. semi-sweet chocolate chips
1/2 pkg. milk chocolate chips or mini choc. chips or 1 cup chopped nuts

Preheat oven to 375 degrees

Cream butter, Crisco, milk, and sugar.  Add eggs and then vanilla.

Combine flour, salt, soda.  Add to cream mixture just until mixed.

Add chocolate chips (and nuts if you are using them).

Drop onto baking sheet.  Bake 8 or 9 minutes.  Let cool about 5 minutes.  Transfer to cooling rack or let cool on paper bag.