Why This Blog?
Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.
I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.
These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.
I'm so glad you came to visit. Enjoy your stay!
Tuesday, August 25, 2020
Saturday, August 22, 2020
I have been obsessed with The Great British Bake Off and have been binge watching all the seasons on Netflix. I admire those bakers, how they weigh everything and make their own jam for their cakes, and all the different meringues... I think it's way more involved than American baking.
I recently found these cute little cookbooks on the internet and bought them, mostly for the illustrations!
I did convert it to American measurements if you'd like to make it and don't have a scale. But if you go buy a scale, it's pretty fun and it opens up a whole world of baking the British way!
- Made with sifted icing sugar (confectioners or powdered sugar) and sufficient water and strained orange juice to give a good coating consistency.
- Walnut halves to decorate
In a large bowl, cream the butter, orange rind and sugar until light and fluffy, then beat in the egg yolks. Sift the flour and baking powder together and fold into the butter mixture. (It will be crumbly and dry.) Add the marmalade, chopped walnuts and the water/orange juice and combine lightly.
Thursday, August 13, 2020
Makes 8-10 individual servings
3 large eggs, separated
3 TB cornstarch
juice from 6 large lemons
grated rind from 2 lemons
6 TBS honey
dash of salt
dash of cream of tarter
1 pint (2 cups) heavy cream
1/4 tsp vanilla or lemon extract (I use lemon)
1 TB honey
Separate the 3 eggs, putting the whites in a large bowl and yolks in a medium sized bowl. Let them stand until they come to room temperature. Lightly beat the yolks with a whisk.
Zest or grate 2 of your lemons onto a sheet of waxed paper or dish, and juice all six lemons.
In a small saucepan, whisk together the cornstarch, lemon juice, 6 TB honey and the lemon rind. When the mixture is smooth, cook it over low heat, whisking continually, until it starts to thicken (6-10 minutes). Remove from the heat. Beating furiously with the whisk, pour the hot lemon mixture slowly into the egg yolks. This is so that you do not cook the egg! Beat until smooth. Refrigerate.
When the lemon-yolk mixture has cooled and begun to solidify (about 45 minutes), start beating the egg whites with an electric mixture. Add a dash of salt and a dash of cream of tarter. When the whites form stiff (but not dry) peaks, fold them gently but thoroughly into the chilled lemon mixture. Refrigerate it while you prepare the whipped cream.
Make sure the cream, bowl and beaters are cold. Add vanilla or lemon extract and whip on high, drizzling in the 1 TB honey while mixing. When the cream is thick, fold it into the mousse. Spoon the mixture into individual ramekins or pretty dishes and chill for several hours before serving. Top with berries if you wish, or a mint sprig and lemon slice.
Saturday, August 8, 2020
In a large bowl, whisk together the eggs, oil, sugars, water and vanilla. In a small bowl whisk together the flour, baking powder, salt, ginger and cardamom. Add the dry ingredients to the wet and whisk slowly to combine.
Wednesday, July 15, 2020
These cute little scones are perfect for a light breakfast or afternoon tea. The jam is already included! The addition of a light glaze drizzle adds the finishing touch. Very tasty and pretty!If you don't have buttermilk on hand, you can make a substitute by putting 1 tsp vinegar or lemon juice into your measuring cup and then adding whole milk until it measures 2/3 cup.
Unsalted butter is always best, but you may use salted butter and just omit the 1/4 tsp salt.
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt *(omit if using salted butter)
6 TB unsalted butter, chilled*
2/3 cup buttermilk
1 tsp vanilla extract
1/4 cup jam
1 cup powdered sugar and milk for glaze (optional)
Preheat oven to 400 degrees F. Lightly butter a baking sheet.
In a large bowl, stir together the flour, walnuts, sugar, baking powder, baking soda, and salt. Using a cheese grater, grate the cold butter into the mixture bit by bit, and stir between gratings. (Or cut butter into small pieces and cut in with a pastry blender.)
In a small bowl stir together the buttermilk and vanilla. Add to flour mixture and stir to combine. With lightly floured hands, divide the dough into two equal-sized pieces and pat each portion into a 5-inch circle on a lightly floured surface. With a sharp knife or pizza roller, cut each circle into 6 wedges. Transfer the 12 pieces to the prepared baking sheet. Using the point of a sharp knife, make a slit in the top of each scone. Carefully spoon 1 teaspoon of jam into each slit.
Bake 16-19 minutes, until the tops are lightly browned. Remove baking sheet and let scones cool for 5 minutes. Serve warm or transfer scones to a wire rack to cool a bit more, then drizzle with glaze if desired.
In a small bowl, measure 1 cup powdered sugar. Add milk a little bit at a time until the glaze is a good drizzle consistency.
May be stored in airtight container. These scones also freeze well.