Monday, August 27, 2007

Scones for Tea Anyone?

Chocolate Chip Scones
Yum Yum....these are sooo good!!! Chocolate chips make EVERYTHING better, and scones are no exception! These rich, tender scones aren’t overly sweet, allowing the flavor of dark chocolate to shine through. Serve them as is, or spread with raspberry or apricot jam for one of those "big sigh" moments. Use all-purpose if that’s what you have; the dough will be a bit stiffer. Scones will still be tasty, just not quite so tender.
2 1/2 cups Unbleached Pastry Flour
1/2 teaspoon salt
1/4 cup sugar
2 1/4 teaspoons baking powder
6 tablespoons unsalted butter, cut into pats
3/4 cup (6 ounces) cream–half and half, light, heavy, or whipping
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups to
2 cups chocolate chips
coarse white sparkling sugar or demerara sugar, for topping
Preheat the oven to 400°F. Lightly grease (or line with parchment) a baking sheet.
In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder till thoroughly combined.
Add the butter, working it in until the mixture is unevenly crumbly.
Whisk together the cream , eggs, and vanilla.
Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.
Transfer the sticky dough to a heavily floured rolling mat or other work surface.
Gently pat and round it into an 8" circle.
Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.
Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you’ll have to gather the scraps and reshape the dough once.
Space the scones evenly on the prepared pan.
Bake the scones for 20 minutes, until they’re golden brown.
Remove them from the oven, and serve warm.
If not serving immediately or within a couple of hours, store in an airtight container.
To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.
Yield: 16 to 18 3" scones (depending on the amount of chips you use).
Variation: Make cute little bite-sized (1 ¾") scones by using a 1 ½" cutter.
Reduce the oven time to about 13 minutes, baking until scones are a light golden brown.
Yield: about 40 to 45 scones, depending on the amount of chips you use.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
***For some Tea with your scones try Ducky Life Tea, or Boston Tea Company

Cinnamon Schmear Scones

These tender, buttery scones feature a thick, rich swirl of cinnamon through their center. Because of their moist cinnamon filling, they remain soft and fresh longer than most scones.
Cinnamon Filling:

3/4 cup Baker's Cinnamon Filling Mix
2 tablespoons waterDough
3 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into chunks
1 large egg
1 teaspoon vanilla extract
1 cup evaporated milk or half and half
1 cup cinnamon chips (optional)
Toppingwhite sparkling sugar,
Demerara sugar, or cinnamon-sugar

Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
To make the cinnamon filling: Stir together the Baker's Cinnamon Filling Mix and the water to make a smooth paste. Set it aside.
To make the dough: Combine the dry ingredients and cut in the butter, mixing to make irregular crumbs. In a small bowl or cup, blend together the egg, vanilla, and milk. Add this to the dry ingredients, along with the cinnamon chips, and stir with a fork until the dough just comes together.
Turn the sticky mass out onto a floured work surface and knead it gently into a rough 10-inch square or circle. Here comes the mud-pie part.
Spread the cinnamon filling over the dough, covering as much of the surface as possible without being too persnickety about it.
Now, fold the dough over on itself a few times to make a big mound, and to enclose the filling. Gently pat the mound into a 9" to 10" square.
Cut the square into 16 squares, or 18 triangles (nine squares, each cut in half diagonally).
Place them on a greased or parchment-lined baking sheet.
Brush with milk (or spray with Quick Shine) and sprinkle with sugar.
Bake 14 to 16 minutes, until golden brown.
Remove the scones from the oven and gently transfer them to a rack to cool.
Serve warm, or at room temperature. Yield: 16 to 18 scones.

Wednesday, August 22, 2007

Appitizer Tips

Some great Appetizers:

Fried Green Tomatoes:

Here is a truely Southern treat that is a little bit more difficult to make but they are worth the try.

Things You'll Need;
  • Green tomatoes
  • Sharp knife
  • Bread Crumbs
  • eggs
  • 1/2 cup of whole milk
  • Oil for frying
  • Fork
  • Spatula
  • Fry pan
  • First you need green tomatoes so go out and pick some! (green being unripe, so any breed of tomato will do!)

  • Next cut off the ends, it is hard to use the rounded ends so flatten them off.
  • Slice them kind of thick so they don't end up too mushy!
  • Put your bread crumbs in a shallow dish or bowl.
  • Whisk eggs and milk well in a medium sized bowl.
  • Dip slice of tomato in egg wash.
  • Drop in bread crumbs and scoop crumbs over then press.
  • Dig back in egg wash, then bread crumbs again.
  • Place on plate or cookie sheet while finish battering the rest of the slices.
  • Heat up pan with it about half full of oil till it sizzles and pops when you splash a drop of water in it, then carefully place tomato slices in.
  • Keep the salt handy, it smothers oil fires! When they brown on the edge, use a fork or spatula to carefully flip them.
    Drain on paper towels and serve them hot!


You can make kolaches with a variety of fillings. Here is the basic recipe along with a few ideas and pointers on what you can put in them. And they are fairly easy to make

Things You'll Need;
  • 2 envelopes dry yeast
  • 1/4 cup warm water
  • 1 tbsp sugar
  • 2 cups milk
  • 1/2 cup plus 1 tbsp butter
  • 1/2 cup sugar
  • 2 tsps. salt
  • 2 eggs yolks, beaten
  • 6 1/4 cups all purpose flour
  • soften butter as needed
  • In a small bowl, mix the yeast and water until dissolved. Be sure the water is no warmer than 110 degrees F. Add 1 tablespoon of sugar and let stand for at least five minutes.
  • In a small sauce pan, heat milk until scalded. Remove from heat and mix butter and sugar. Allow it to cool for 5 minutes. Add salt and egg yolks.
  • Combine both milk and yeast mixtures in a large bowl and stir well. Using a heavy mixer, slowly add the flour to the mixture.
  • Begin kneading the dough on a lightly floured surface until it begins to take a shiny or glossy appearance. Place the dough in a well oiled bowl and cover, letting rise for 60-90 minutes.
  • Using a spoon, cut out egg shape pieces of the dough and roll them in the palm of your hand to make small round balls. Place them on a greased baking pan or cookie sheet approximately 1 inch apart. Brush the top of each ball with softened butter and allow to rise for another 45 minutes.
  • To Make Sausage Kolaches: Wrap the sausage with the dough ball and seal the edges tightly with your fingers. To Make Kolaches Using Other Types of Fillings: Using two fingers, make a deep indentation in the dough, as deep as you can without penetrating the bottom. Fill with fruit or other filling.
  • Bake the kolaches at 425 degrees for 10-12 minutes or until golden brown. Allow them to cool for a few minutes, then serve right away.

Also you can make them wrapped around small hot dogs for a "Pigs in the Blanket" appetizer. Yum! Yum!


Caviar is an upscale food, that many posh parties have as an appitizer. Some may even consider it as a "must have"or the party would not be complete without this special delicacy. While it is easy to prepare and serve caviar, it is important to do it properly. Your guests will appreciate the dish much more if it pleases their palate.

Things You'll Need:

  • Prepare a bed of crushed ice and place the caviar container on top. Caviar goes bad quickly, and the ice will help keep it fresh.
  • Remove the top of the container only when you are ready to serve the caviar. Put the lid container face up next to the caviar. You can serve the caviar in the container it came in or transfer it to a special caviar dish.
  • Use a mother-of-pearl spoon to serve the caviar. While other types of spoons may be acceptable, your guests will expect a mother-of-pearl spoon since this is the traditional method of service.
  • Serve the caviar with lightly toasted and buttered pieces of bread. This is softer than crackers or toasts from the store.
  • Offer your guests a drink that will complement the flavor of the caviar. Chilled vodka or champagne are good options, depending on your taste.
Tips & Warnings:

  • Remove the caviar container from the refrigerator 15 minutes before serving.
  • Caviar is best when served on a chilled plate.
  • Caviar doesn't keep well, so buy only what you need for the party.
  • Unopened caviar can be stored for 2 to 8 weeks in the refrigerator, depending on the variety.
  • After opening, wrap the caviar tightly to keep air out.
  • Opened caviar will keep for only 2 to 3 days.
  • Do not serve store-bought crackers with caviar.
  • Also avoid garnishes like lemons, chopped eggs, onions and sour cream.

A Little Talking from the Peanut Gallery

"The Kingdom of Peanutopia Bands Parping!!!

Ok I agree the first part is not about a recipe and I usually do not get into politics, but this was too good to not post...

And I quote Peter Pan Paker, Imperial Potentate of the Kingdom of Peanutopia, announced today on the WGNG[World Council on Noble Gases] who has banned peanut parping; "Due to the extraordinary amount of combustible methane gas being released into the Kingdom of Peanutopia's atmosphere. there are some serious concerns here in the Kingdom, continued health of our valued politicians during their sometimes heated debates.

The severve penalties are as stated; "Those who persist in parping will be cauterized and both the purpetrators and their families will be shipped to Billy Carter's Butter Factory in Plaines, GA." Continued:

Saturday, August 4, 2007

Ahh but yet More of the Creepy Recipes!!!

  • 3 oz lemon gelatin (can be sugar-free)
  • 1 cup hot water
  • 1/2 cup miniature marshmallows
  • 1 cup pineapple juice8 oz cream cheese (can be lowfat/Neufchatel)
  • 1 cup mayonnaise (can be fat-free)

  1. Dissolve lemon gelatin in 1 cup water in double boiler,
  2. add marshmallows and stir to melt.
  3. Remove from heat.
  4. Add pineapple juice and cream cheese.
  5. Beat until well blended.
  6. Cool slightly.
  7. Fold in mayo.
  8. If you have a truffle candy mold or round ice cube trays, pour the mixture in the molds and leave to set in the fridge and makes them easy to pop out once set
  9. To decorate, use liquid food coloring and an old detail paintbrush and get creative.
  10. You will need black food coloring for the pupils.
  11. Wilton truffle candy molds work great, since the swirl design is perfect for the cornea
  12. Spray the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold,
  13. Some of the eyeballs may break, and they do have one flat side, but that actually works, since then they don't roll around while you are trying to paint them.
  14. When using the truffle molds, one recipe yields approximatly 9 dozen eyeballs - plenty for a party crowd!

Creepy Witches' Fingers

Gross eveyone out with these creepy cookies!!!

Yield: 5 dozen

  • 1 cup Butter, softened
  • 1 cup Icing sugar
  • 1 Egg
  • 1 tsp Almond extract
  • 1 tsp Vanilla
  • 2 2/3 cups Flour
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 3/4 cup Almonds, whole blanched
  • 1 Tube red decorator gel(optional, not pictured)

  1. In bowl, beat together butter, sugar, egg, almond extract and vanilla.
  2. Beat in flour, baking soda, and salt.
  3. Cover and refrigerate 30 minutes.
  4. Working with one quarter of the dough at a time and keeping remainder refrigerated,
  5. roll heaping teaspoonful of dough into finger shape for each cookie.
  6. Press almond firmly into 1 end for nail.
  7. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.)
  8. Using paring knife, make slashes in several places to form knuckle.
  9. Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden.
  10. Let cool for 3 minutes.
  11. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath.
  12. You can also make slashes in the finger and fill them with "blood."(ed. note - you may opt not to go for the bloody effect as you can see from the picture above guests will still be grossed out! )
  13. Remove from baking sheets and let cool on racks.
  14. Repeat with remaining dough.

Spiders in your Mouth????

Ok so its not October yet but I had to post this SCARY treat!!! Oh and if my son see's this he will freak! He hates spiders!!! Its called Edible Spiders! They are consdered very fragil and they are set up on waxed paper and a tube was used to decorate the icing. Once made it is intened to eaten immediatly or it hardens like a rock.

Royal Icing:


  • 16 oz powdered sugar (icing sugar)
  • 3 egg whites
  • 1/2 tsp cream of tartar


  1. Beat until peaks firmly hold their shape,
  2. the more you beat it, the firmer it gets.
  3. make a third of this recipe and still have tons of icing left over after making two dozen spiders.
  4. use black paste food coloring to get it as dark as I could...