Apple Butter Scones
2 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup butter or margarine
1/2 cup raisins
1 cup apple butter
1 egg -- slightly beaten
vegetable cooking spray
additional apple butter -- for accompaniment
Preheat oven to 425°F. In a large bowl combine flour, sugar, baking powder and baking soda. Cut in butter or margarine with pastry cutter or fork until
mixture resembles coarse crumbs. Add raisins.
In a separate bowl combine apple butter and egg. Add flour mixture, stirring
just until dry ingredients are moistened.
Spray 2 1/2 inch muffin tins with vegetable cooking spray. Fill almost full
with batter. Bake at 425°F for 14 to 16 minutes or until lightly browned. Cool
slightly. Serve warm with additional apple butter.
English Scones, Traditional
2 1/2 Cups flour all purpose 1/2 Cup bread flour 6 T sugar, white 1 1/2 T baking powder 3/4 tsp. salt 4 1/2 T butter, unsalted, chilled , break into small pieces 1 C whole milk 2 large eggs and 1 egg yolk 1 C raisins or currants, optional 2 T water mixed with 1 egg yolk for glaze before baking Preheat oven to 375º
Butter and flour a large cookie sheetMix the first five ingredients in a large bowl
Cut in the butter until the mixture appears crumbly
Stir in the eggs and milk
Add the raisins (currants)
Mix well, dough will be sticky
Turn dough onto a floured surface
Roll the dough out to 1" thickness
Cut with a 3" floured biscuit cutter
Scraps may be put together and cut into additional rounds
Space evenly on the prepared cookie sheet
Brush with the egg glaze, this makes a nice golden top
Refrigerate 12-15 minutes
Bake about 25 min. Remove to cooling rackServe these scones with some of our Homemade Berry jams or
delicious Orange or Citrus Marmalade.
Shortbread, Scottish
1 pound unsalted butter 5 Cups all-purpose flour 1 Cup sugar, white Preheat over to 350º F
Cream butter and sugar with a mixer
Add flour and mix thoroughly with either a wooden spoon or hands
(Dough will be stiff)
Press into a jelly roll pan. Use a fork and prick to the bottom making
sure fork hits the bottom. I like to use the fork and make 1 1/2"
squares over entire sheet. This facilitates cutting the shortbread when
it is done.Bake for 10 minutes then reduce heat to 300º F and continue to bake
for another 30 to 40 minutes. Top should just barely start to brown.
Remove from oven and wait for about 2 minutes then cut into squares.
Leave in pan until cool.
Yellow Bread Despite it's name this is a wonderful dessert bread
This is a very old recipe, read through directions before even starting it.
2 1/2 Cups flour 1 1/4 lb. almonds 3 Tbs. sugar 1 1/2 Cups glacé orange peel 1 Tbs. olive oil 1 1/2 Cups glacé citron 1/2 Tbs. spices, mix cinnamon, cloves,
allspice to equal 1/2 Tbs.1 1/4 Cups pine kernels 1 tsp. salt 1 1/4 pound sultanas 1 tsp. bakers yeast flour for paste Mix the flour with the sugar, the oil, powdered spices and the slat.
Add the baker's yeast diluted in a little water and make into a paste, working
well and adding gradually 1 1/2 Cups water.
After a while add the blanched, peeled and halved almonds, the chopped
orange and citron peel, the pine kernels and the soaked sultanas.
Mix a little more and with energy until the mixture is well blended, then cover
and allow to stand in a warmish place for at least 12 hours. After that time knead
a little more, divide the dough into small pieces and shape these into round and
oblong rolls. (It will be easier to work with floured hands) Place the rolls onto a
buttered and floured cookie sheet, brush them with a rather thick mixture of water
and flour, and cook in a moderate oven (350º F) until a knitting needle (or knife)
inserted in the middle of a roll shows that they are cooked.
Serve cold and preferably with a sweet dessert wine.
Jam Tarts
1/2 C Butter 1 t lemon juice
1 T Lemon juice
4 Oz Cream cheese
1 C Unbleached flour
1 Tb Pure maple syrup
Jam or preserves
Melt butter. Blend in cream cheese, maple syrup and lemon juice. Add
flour and combine until dough is smooth. Chill overnight. Roll dough
to 1/4-inch thickness. Cut into 3-inch rounds. Make an indentation in
the center of each. Spoon jam into each indentation. Bake on oiled
cookie sheets at 450 degrees for 15 minutes. Crust should be golden
brown and possibly flaking. If not, return for additional few
minutes.
Don't forget to visit our recipe's pages
