| Cream Scones Difficulty level: 3 Ingredients: 2-1/2 cups unsifted all-purpose flour 3-1/2 teaspoons baking powder 3 tablespoons sugar 1/2 teaspoon salt 5 tablespoons butter 2 eggs, beaten together 1/2 cup heavy cream or evaporated milk Combine flour, baking powder, sugar and salt in large bowl. Cut in butter, using fork, until mixture resembles crumbs. Stir in the beaten eggs and cream to make a fairly stiff dough. Turn out on lightly floured surface and knead just a little until dough sticks together. Roll out to approximately 1 inch thick and cut into about 2-1/2 inch rounds with floured cutter or butterknife. Arrange on ungreased baking sheet about 3/4 inch apart; they should not touch. Bake in pre-heated 400-degree oven for about 12 to 15 minutes, just until tops are lightly browned. Do not overbake as they will get hard. Traditional way to serve is with whipped cream and strawberry or raspberry preserves. From The Newbury House bed & breakfast in Rugby, Tennessee |
| Cranberry Sorbet Difficulty level: 3 Ingredients: 3/4 cup evaporated milk 12 ounce can of thawed, frozen cranberry juice concentrate plastic wrap Plastic container with lid (Tupperware) a blender large bowl Mix evaporated milk with concentrate in bowl, then cover with plastic wrap and freeze for 2 hours. Take from the freezer and break into small chunks, and put in blender to mix until it's smooth. Then, pour into your plastic container, and seal with lid. Freeze overnight for best results, and serve in small portions. *very rich, and flavor of juice concentrate can be altered. (lime, lemon, orange, or any other flavor can be made as long as you have the juice) |
| Peach Cobbler Difficulty level: 3 Ingredients: 1 stick margarine 1 cup flour 1 cup sugar 2 tsp. baking powder 1 cup milk 1 large (29oz.) can sliced peaches 1/2 cup sugar 5 tsp. cinnamon Melt margarine and pour into a 9 inch baking dish. Combine the flour, 1 cup sugar, and baking powder in mixing bowl, then add milk & stir until lumpy. Pour the batter over margarine, and do not mix Now, cover batter with peaches, using syrup also, Do not mix In another bowl mix the 1/2 cup sugar with cinnamon and sprinkle all of it over the peaches. Bake in oven at 350-degrees for 45-50 minutes or until bubbly and brown. From the Tumbleweed restaurant in Austin, TX (no longer in business) |
| Spiced & Baked Apples Difficulty level: 2 Ingredients: 1 apple for each person being served (red or golden delicious are best) brown sugar cinnamon ground cloves (optional) butter orange juice Cut the "caps" off of the apples, and remove the core, making a small hollow down in the apple.(do not go all the way through the bottom) Repeat with all of the apples. Fill the hollows of each apple with 1 to 1 1/2 teaspoons cinnamon, 1/4 teaspoon cloves, a pat of butter, and about a tablespoon of brown sugar. Put the caps back on, and place the apples in a baking dish. Pour generous amounts of orange juice over them. Now cover the pan with aluminum foil, and bake in an oven preheated to 350-degrees for approximately 40 minutes. When the apples are done baking, let them cool for 10 minutes and serve. Traditional family recipe |
| Blackberries and Cream Difficulty level: 1 Ingredients: blackberries (also called dewberries) sugar milk or heavy cream Fill a small bowl with blackberries, and sprinkle a generous amount of sugar over it. Now pour the cream/milk over the top and let sugar dissolve. Enjoy as a breakfast side dish. A spring favorite of mine, blackberries grow wild around my home where I can pick them at my liesure in spring. |
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| Blackberry Meadowcream Cake Difficulty level: 5 You will need: an electric mixer a wooden or plastic spoon a rubber spatula 1 large bowl (for mixing batter) 1 medium bowl (for frosting) a small saucepan a platter for the finished cake (a cakesaver is perfect) Ingredients: Batter 1 white or yellow cake mix & the ingredients listed on the box Frosting 1 package of instant vanilla pudding mix (4-serving size) 1 envelope of Dream Whip whipped topping mix 1 and 1/2 cups milk Filling 3/4 cup blackberries, washed 1/4 cup granulated sugar 1/4 cup water 1/3 cup of the frosting Garnish Additional fresh blackberries and sliced strawberries Directions: First bake the cake in two round 8-inch pans according to the directions on the back of the box. While the cake is baking, combine the blackberries with the sugar and water in the saucepan. Bring the berry mixture to a gentle boil over medium heat, and let it simmer until the berries nearly liquify. Cook the mixture until it forms a moderately thick, jelly-like consistency. Mash the berries with a spoon as much as possible, and remove from heat. Set aside to cool. Now combine in a medium-sized mixing bowl the milk, the pudding mix, and the Dream Whip mix. Beat with an electric mixer on high until it is the consistency of a fluffy pudding. (it will be obvious--- basically mix it until it looks spreadable) Next mix about 1/3 cup of the frosting with the blackberry mixture, which should be cool by now. The blackberries will be sticky and thick, and the added frosting will make them into a spreadable filling. (mix well with a spoon) Immediately spread the filling onto the bottom cake layer, then place the other layer on top. Now spread the frosting onto the cake with a rubber spatula, and when completely frosted garnish with strawberries and blackberries. Keep refridgerated at all times.... the cake will taste its best when eaten within at least 2 days. *Lady Senna's own creation* |
| Blueberry Scones Difficulty level: 4 Ingredients: 2 cups flour, plus more for rolling berries 1 Tbsp. baking powder 1 Tsp. salt 1/3 sugar 1/4 unsalted butter, chilled and cut up into chunks 3/4 cup buttermilk or heavy cream 1 egg 1 pint fresh, washed blueberries 1/2 cup orange marmalade First preheat your oven to 400 degrees F. In a large bowl, combine baking powder, salt, sugar, and flour. Mix well. Next cut in the butter using a fork or a pastry blender. The butter pieces should be coated with flour and resemble crumbs. (not chunks) In another bowl combine the egg and milk, (or cream) then add slowly to the flour and butter mixture. Mix just enough to incorporate, try not to overwork the dough. Next roll the blueberries in flour; this will keep them from sinking to the bottom of the scones when baked. Next fold the blueberries into the batter with a spoon or spatula, be careful not to mash the berries. To prepare them for baking, drop large spoonfuls of batter onto an ungreased cookie sheet just as you would to make chocolate chip cookies. Bake for 15-20 minutes or until slightly golden-brown. To make the orange glaze, simply heat the marmalade in a small saucepan and drizzle over the scones after they have cooled well. |
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| Candied Chestnuts Difficulty level: 1 You will need: A cookie sheet or large, flat plate Wax paper Ingredients: Shelled chestnuts Honey Place the chestnuts on the wax paper at least 2 inches apart. Then spoon just enough honey on each chestnut to cover it. Place in the freezer for about 2 hrs before eating. (makes a good summer treat) Submitted by Grussel Mouse |
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