Strawberry Scones with Lemon Glaze

       Unlike most scones, these are tender and moist.  The fresh strawberries make these a special breakfast treat.  To enjoy these year round, or when I have extra strawberries (or other berries)  I cut them up into a 1/4" dice and freeze them in 1 cup portions.  Take out of the freezer so they thaw just enough to break them apart before adding to the dough.

       This is a combination of two recipes; the ingredients are mostly from King Arthur's Flour, and the directions are mostly from America's Test Kitchen Family Baking Book (pp. 34-5), with adjustments of my own.  Flour is best measured on a scale.  A loosely packed cup can weigh less than 4 ounces, but a heavily packed cup could equal 5 ounces.

1 cup strawberries, cut into 1/4" pieces, place on a plate and freeze.

2 cups all-purpose flour (240 g)                             

¼ cup granulated sugar                               

2 teaspoons baking powder                         

½ teaspoon salt

¼ teaspoon baking soda

1 tablespoon grated lemon peel 

½ cup cold butter, (freeze, then grate most of it into flour)

¾ cup buttermilk 

1 large egg

Glaze: 

6 tablespoons powdered sugar

4 teaspoons lemon juice

1.    Preheat oven to 400°.  Place a piece of parchment on a baking sheet.  Place berries on a plate then place in the freezer while you prepare rest of the dough.

2.   Before your hands are covered with dough, get a plate and sprinkle with flour.  (You will need this in step 7.)

3.   In a bowl combine flour, sugar, baking powder, salt, and lemon zest to blend. Add frozen butter, (grate until you barely have enough to hold) and toss with fingers until thoroughly coated.

4.    In a small bowl, whisk buttermilk and egg to blend. Add to flour mixture just until combined; do not overmix.

5.   Turn dough onto a floured surface and, with well-floured hands, knead gently 6-8 times until it just holds together.  Add a little more flour as needed to prevent sticking.

6.   Roll dough out into a 12” square.  Fold 1/3 toward center, then fold other end over to form a long rectangle.  Now fold 1/3 toward center with each side until you have a 4” square.

7.   Place on a floured plate and put into freezer for 5 minutes.  Do not overchill or let freeze.

8.   Remove from freezer and put onto lightly-floured board.  Roll into a 12” square again.  Spread berries evenly onto the square, leaving about 1” space at the end closest to you.  (If berries are not very sweet, sprinkle with sugar.)

9.   Roll into a tight log, sealing the ends, and place with the seam side on the bottom.  Press into a 12x4” or 15x3” rectangle.  Using a sharp, floured knife, cut into 4 or 5 rectangles.  Cut each of the rectangles on the diagonal into 2 triangles.

10. Place on baking sheet. 

11. Bake scones until tops are lightly browned, 18 to 25 minutes, rotating pan halfway through baking. Let cool about 10 minutes on baking sheet.

12.Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.

Yield:  Makes 8-10 scones  

* blueberries  or raspberries, [break apart raspberries after freezing]

*No berries?  Use frozen or ½ cup dried cranberries and ½ cup chopped nuts instead.

To make up to 24 hours ahead, stop at step 7.  Instead of placing in freezer, cover and place in refrigerator until ready to continue, then proceed to step 8.  If you continue, the frozen berries will bleed out.   It is better to add just before baking.)

To make up to one month ahead, complete through step 9, then freeze on a tray. Transfer to a freezer bag.  Bake at 375 for 25-30 minutes. 

Wasabi Deviled Eggs

In looking through recipes in my mother's recipe box, I came across some deviled egg recipes clipped from the newspaper years ago.  The one that intrigued me was this one.  
To make great deviled eggs, one needs to have great boiled eggs.  It helps in peeling them, if the eggs have been bought a week or so ago.  Put the eggs in a pot and fill so there is about 1" of water to cover.  Put on high heat and bring to a boil.  Boil for 1 minute, then turn off heat and let rest for about 15 minutes.  Meanwhile, get some ice cold water ready.
Drain the water from the pot, run some cold water over them and drain again, then shake the pan to break the shells.  Place the eggs into the ice water for about 15 minutes.  Peel and proceed with the recipe.

6 hard boiled eggs 
1/4-3/8 cup mayo
1-2 tsp of wasabi paste 
1 drop green food coloring (optional)

Cut eggs in half and remove yolks to a bowl.  Mash with a fork then add in mayo* and wasabi paste.  Start with 1 teaspoon, taste and keep adding until it reaches the flavor you want.  (Wasabi can slowly hit you, so be cautious.). Add the food coloring if you desire a greener color.  The color also serves as a warning that this is not a regular deviled egg.
*I like the filling creamy, so I tend to add more mayo than less.

Wondra Brownies

I was at my mom's making some gravy, so I used the can of Wondra flour I had seen earlier.  Then I noticed this recipe on the back of the can.  Not having had sweets for awhile, I thought I would make this as a little treat.  It was quick to make and delicious.

1 1/2 cups sugar.                 3/4 cup melted butter
3/4 cup flour.                       1 1/2 tsp vanilla
1/2 cup cocoa.                      3 eggs
1/4 tsp salt.                            1/2 cup chopped nuts (optional)
                                                    1/2 cup chocolate chips** (optional)
                                                    1-2 tsp instant coffee (optional)

Heat oven to 350.*  Grease 8 or 9" square pan and line with waxed or parchment paper.  Grease and lightly flour.  (8" pan results in brownies about 1" thick.  9" will be thinner and take a shorter time to bake.  Your choice)

In a medium bowl, combine the dry ingredients.  Add the remaining ingredients and mix until combined.  Spread into the prepared pan.

Bake for 25-35 minutes or until top appears dry.  Can be served with whipped or ice cream.

* To bake in muffin pans, heat to 375, use 1/4 C batter in each cup, and bake for 20-30 minutes.
**[We like Hershey's Special Dark chocolate chips the best.]

From a Wondra can.
Wondra Brownies

Lisa’s Tacos

This is a recipe that Lisa got from Girl Scouts or something when she was in elementary school.  She made it several times for us.  Now I am going to make it with her daughter.  Good served with Mexican Rice.

1 pound ground beef                                             Sauce:

½ onion, chopped                               1 16 oz cans stewed tomatoes

2 t. chile powder                                 1½ tsp crushed oregano

1 clove garlic, minced                         1 tsp Worcestershire sauce

3 C tortilla chips, lightly crushed       ½ tsp salt

2 C shredded cheese                           ¼ tsp pepper

2 C shredded lettuce

Preheat oven to 350°.

Cook beef and onion with seasonings until brown.  Drain fat. 

Place crushed chips in a glass pie plate or small casserole dish.  Cover with beef, then cheese. 

Bake in oven for 20 minutes or until heated through.  Serve with shredded lettuce and sauce.

Lisa’s Amaretto Cranberry Sauce

Lisa has made this cranberry sauce for the holidays for several years now.  The addition of the amaretto takes cranberry sauce to a higher level.  Enjoy this for Thanksgiving.  Besides serving it with turkey or other holiday meats, it is good on toast or biscuits, or over ice cream.

1 cup water

1 cup sugar

1 12 oz bag fresh cranberries

1/3 cup orange marmalade

1/3 cup Amaretto

1/3 cup toasted slivered almonds

optional: zest and juice from one lemon

Combine water and sugar in a saucepan and heat to boiling.  Add cranberries and cook for about 5-10 minutes.  Remove from heat.  Add marmalade and optional lemon zest and juice. 

Cool completely and add amaretto and almonds.

Pour into glass jars and chill.  Keeps in refrigerator for months.

Fresh Tomato & Cucumber Salad

It was prime tomato season and I was asked to bring a salad.  My aunt used to make a simple but delicious salad in the summertime, with tomatoes picked from her garden.  This was reminiscent of those salads.  Unfortunately, the tomatoes are on the bottom and can't be seen. Get creative and adjust to your liking.

2-3 large farmers' market tomatoes, peeled and sliced
1-2 cucumbers, scored, slice about 1/4-1/2" thick
1/2 small red onion, halved and sliced very thinly
1/2 cup pitted olives, black or kalamata
1/3 cup crumbled feta cheese

2+ tablespoons olive oil
1+ tablespoon balsamic vinegar
2-3 tablespoons fresh basil leaves, thinly sliced

Layer tomatoes, cucumbers, and red onions in a shallow bowl. Drizzle olive oil, and balsamic vinegar over the vegetables.  Sprinkle with the olives and cheese.  Garnish with basil leaves.

Eileen's Split Pea Soup with Ham

I had a split pea soup recipe that I loved.  But when I went to look for it, I couldn't find it.  It was similar to this, as I recall.  This worked out just fine.  I prefer ones that are not blended, especially with carrots, as they seem to have an unusual color and an odd flavor.  

1 Tbsp olive oil

1 medium onion, chopped

½ lb. chopped ham, (Smithfield package)

1 lb. split peas, sorted and rinsed

6-8 cups water/ low-sodium chicken broth*

3 carrots, sliced about 1/8-1/4” thick

Heat olive oil and sauté onion until softened.  Add ham and brown slightly.  Add the drained peas and the chicken broth/water.  Cook for about 30-40 minutes, then add the carrots.  Cook until the carrots and peas are tender, about 15-20 minutes more.  Season as necessary, but ham will add some saltiness.

*chicken broth gives it a richer flavor.  Use at least partial chicken broth.  Add more water if it is too thick.