Basic Scones

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1/4 cup margarine
• 1/8 cup white sugar
• 1/2 cup milk
• 2 tablespoons milk

Preparation:

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Sift the flour, cream of tartar, baking soda and salt into a bowl.
3. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
4. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
5. Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

Raisin Scones

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons cold butter
• 1 egg, lightly beaten
• 3/4 cupsour cream
• 1/2 cup dried raisins
• 1 teaspoon grated lemon peel
• 1 teaspoon grated orange peel
• 1 egg yolk
• 2 tablespoons water

Preparation:

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg, sour cream, currants, lemon peel and orange peel.
2. Turn onto a well-floured surface. Roll into a 7-in. circle In a small bowl, beat egg yolk and water. Brush over dough. Cut into six wedges. Transfer to a greased baking sheet. Bake at 400 degrees F for 15 minutes or until golden brown. Serve warm.

Strawberries and Cream

The largest and best known strawberries and cream "festival" in the world happens in England.
And what is the name of the "festival"?
It's the Wimbledon Tennis Tournament!
Eating the fresh, in-season berries along with cream is a grand tradition of the event, and several tons of it are eaten there each year!
Something fun for all of us strawberry lovers to see (and taste!) whenever we get a chance!

Ingedients:

3 Cups Strawberries
2 Cups Heavy Whipping Cream
2 Teaspoons Vanilla Extract
2 Tablespoons Granulated White Sugar

Now for the Great Decision and Debate...

The first thing to do is to cut the strawberries in half (the easy part).
Next, you need to decide if you prefer Whipped Cream or Liquid Cream to go with your strawberries.
If you want liquid cream, just add the vanilla and sugar to the cream; stir them together; pour them over your strawberries; and you're done! If you like strawberries and whipped cream, then first whip the cream until it starts to firm up. After the cream begins to become stiff, stir in the sugar and vanilla extract, and finish whipping the cream mixture until it becomes truly stiff. Spoon the strawberries and cream into the serving dishes in alternating layers, and enjoy!

Note:  Thankfully, the recipe is easily multiplied!

Pineapple Zucchini Bread

Ah Summertime...
Here in the South, that means gardening; and just about every vegetable garden has a patch of zucchini.  It's such a prolific plant that the growers I know practically beg friends to take a batch with them during visits.
I happen to like zucchini; breaded and fried or sauteed in medly as a side.
Then there is the oft-imfamous, oft-dry Zucchini Bread Loaf.  The summertime equivalant of the Christmas fruitcake; make it badly, and your friends will remember.    
...but there are terrific recipes out there.
Try this recipe Friend Margaret shared with me; it's Great! 
The pineapple in this recipe adds moistness to bread and is a perfect flavor meld for the zucchini.

Ingredients:

3 eggs

2 cups sugar

3 cups flour

1 cup vegetable oil

2 tsp soda

2 tsp Vanilla

1 tsp salt

2 cups shredded zucchini (not peeled)

1/2 tsp baking powder

1 - 8 oz. can drained crushed pineapple

1 1/2 tsp ground cinnamon

3/4 cup walnuts (pecans are great too)

Preparation:


1. Drain pineapple (save juice to mix w/ cream cheese to spread on slices) SET ASIDE

2. Combine flour, soda, salt, baking powder, cinnamon and walnuts and set aside

3. Beat eggs in large mixing bowl. Add sugar , oil and vanilla and beat till creamy

4. Stir in zucchini and pineapple and add to dry ingredients (only till moist).

5. Pour into two 9 x 5 x 3 loaf pans and bake

Cool completely and slice.  Try it with Pinapple/Cream Chese Frosting (recipe follows).

 

Pinapple/Cream Cheese Frosting

Ingredients:

1/2 cup butter, room temperature

1 (8 ounce) package cream cheese, room temperature

4 tablespoons pineapple juice

4 cups sifted confectioners' sugar

Directions

Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

Hint:  Try adding more pinapple juice and some cruched pinapple to make a nice drizzle for slices of zucchini bread.  Include a jar of it when gifting the bread.