Thursday, December 17, 2009
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons or stick cold unsalted butter
1/4 cup sugar
2/3 cup milk
2 tablespoons Lavender (McCormick)
Wilton white sparkling sugar
Heat oven to 425 degrees. Put flour, baking powder and salt into large bowl. Stir to mix well. Add butter and cut in with pastry blender or fingers until the mixture looks like fine granules. Add sugar and lavender, toss to mix. Add milk and stir with fork until soft dough forms. Form dough into a ball, put onto lightly floured surface and give 10-12 kneads. To make round scones, roll out dough and cut with 2" round cutter. Sprinkle with sparkling sugar. Bake 12 minutes or medium brown on top. Put on wire rack. Cover with cloth, cool completely. Serve with Mock Devenshire Cream and Lemon Curd.
Mock Devenshire Cream
Monday, December 14, 2009
Thursday, December 10, 2009
Simple syrup with added lemon and orange peel.
Measuring 2 cups vodka.
Monday, December 7, 2009
Everything is looking just fine.
We put the tree up the day after Thanksgiving.
I made Dried Fruit Cookies. This recipe is from
Dried Fruit Cookies
1/2 pound fried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
1/2 pound (2 sticks) unsalted butter
1/2 teaspoon ground cloves
1/2 cups superfine sugar
1/3 cup light brown sugar
1 extra-large egg
2-2/3 cups all-purpose flour
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In a bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg ad mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl. Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
Here are all the cookies..........yum they all look good:) It is always so much fun to see what everyone has made.
Foodie Friday is presented by Gollum at
"Designs by Gollum"
visit her site for more fabulous recipes:)
Check out Susan from
"Thoughts from over the Rainbow"
for more holiday fun.
Monday, November 30, 2009
Friday, November 20, 2009
Remove the peel with a sharp peeler. Be careful not to take any pith.
Split vanilla beans and scrape out seeds.
Thursday, November 12, 2009
Roll it out.
Get your pans ready with cornmeal.
Fit the dough into the individual pizza pans.
Add ingredients and bake.
Bacon & Egg Breakfast Pizza
Betty Crocker Pizza Crust Mix
Cornmeal for dusting
Olive oil, as needed
½ cup Fresh Tomatoes - chopped
1 cup Fresh Spinach – optional
9 Slices Bacon – crumbled (baked in a 350 degrees oven for 20-25 minutes)
3 Green onions – sliced
3 – Eggs
½ cup Fresh Tomatoes – chopped
Heat oven to 450 degrees.
Make pizza dough per package. Divide dough into 3 pieces; roll or hand stretch each into a 7-inch crust. Sprinkle lightly with cornmeal and arrange cornmeal side down, on individual pizza pans.
Combine butter and spinach in small nonstick skillet and sauté over medium heat for 30 to 60 seconds, stirring constantly, until just wilted; reserve. (I didn’t have spinach at the time so I skipped)
Spread olive oil lightly on the dough. Sprinkle bacon, onions and tomatoes around outer edge of each pizza (leaving center open for egg). Bake for 4 minutes. Remove pizza from oven.
Gently pour cracked egg in center of each pizza. Cook until eggs are the way you want them. About 5 or 6 minutes. Sprinkle with cheese. Return to oven until cheese is melted. Season with salt and black pepper to taste.
Thursday, November 5, 2009
I used the "Slider" buns from Pepperidge Farm. This is the first time I saw them. I have been looking for them for months. Very yummy and perfect for my sandwiches!
Pulled Pork Barbecue
Recipe courtesy ~ Tyler Florence
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw, recipe follows
Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. cover and refrigerate for at least 1 hours, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
White the pork is roasting make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scrapping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks, Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw.
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/1 cups mayonnaise
1/4 cups Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
I just loved my Halloween flowers. They had sparkles on the purple flowers. As you can see.......I also made homemade Carmel Corn. If you are interested my Carmel Corn recipe is from a past post.