Vintage Cookie Baking for the Holidays

cherry-winks

Cherry Winks

Sugar Glazed Oatmeal Raisin Cookies

Sugar Glazed Oatmeal Raisin Cookies

img_5217

Crescent Cookies

Whew! Have you survived Christmas, are you still celebrating with family?

I am not sure that I have survived and recovered yet. LOL

Don’t get me wrong…I love, adore and dream of Christmas, all year long. When it is over, I am like,” what happened, it is over already?”

Gee… I must have blinked. Only a second ago, I had  packages wrapped under the tree, cookies out for Santa, goodie trays nearly finished, and then I blinked and I have wrapping paper, boxes, and bows, cookie crumbs and little pieces of wrapping paper stuck with scotch tape all over the floor.

It was like Christmas exploded in my living room and kitchen.

I will be pulling little pieces of wrapping paper from under my couch till summer along with a few candy canes.

It just makes Christmas last that much longer.

Anywho…enough of my silly chit chat…LOL….lets talk Christmas baking and cookies. This year, I wanted to make new cookies. As in new to me, but old cookies to my Mom and family. I did make a delicious chocolate chip cookie for Christmas I will share with you later, but for my gifts to my teacher friends, I wanted to make some vintage cookies.

I settled on Cherry Winks, Glazed Raisin-Oatmeal Cookie and Crescent Cookies.

I have never posted 3 recipes in one post before and it would make this post really long with all the pictures.

So, let me start with the Cherry Winks.

I promise to add the other two later tonight or tomorrow morning.

My family loves maraschino cherries. I usually have a jar or two tucked away in the cabinet for some random cherry emergency….like….mmm these little sugar syrup little jewels look good enough to eat for a snack. I really am not saying that I do that…. when you have grand children you can always blame the grand kids for opening your mini marshmallow bags, chocolate chip bags and getting into your cherries when you are not looking. haha!

So, when I was looking through a old cookie cookbook and I saw these cookies, remembering that I have tasted them at church fellowship dinners or Christmas parties way back in my youth, I just knew I have to give them a try.

These cookies have little “winks” of cherries put on the top of each cookie, which gives these cookies their name. They also have chopped cherries added into the cookie dough to add flavor and a little pop of color. I loved the dates and the pecans in the cookies and the crunch of the crushed corn flakes that surround the edges and bottom of the cookies.

These Cherry Winks have all those vintage ingredients in them that you don’t see in a lot of recipes…..I mean dates…and rolled in corn flakes…..

But this adds to the charm of this cookie.

So if you are looking for a little nostalgia and a really good cookie all in a crunchy (but tender on the inside) cookie, give this cookie a try.

Here is what you will need! : )

img_5176

For this delicious cookie you will need flour, baking powder, baking soda, salt, shortening, sugar, eggs, vanilla, milk, chopped nuts, chopped dates, chopped maraschino cherries, and crushed corn flakes.

I took the  ingredients to school and some of my wonderful students make this cookie dough when they were all caught up on their work, so I do not have the usual step by step pictures and directions for this recipe and I am sorry!!! The directions are listed below in the recipe though : ).

img_5144-1

Look at that beautiful cookie dough. It is full of chopped pecans, dates, and maraschino cherries.  I am using my kitchen shears to cut my cherries into small pieces to set down into the cookie dough to form the “wink.”

img_5150-1

I used a cookie scoop to scoop out the dough and then I rolled the cookie dough into the crushed corn flakes. Then I pressed the cherry in the top. I ran out of maraschino cherries so I had to get into my candied cherries I bought for a cake…oh well.

img_5146-1

Place them on parchment paper and bake. They spread out just a bit and get light tan around the edges.

img_5180

Then I cooled them on a cookie sheet until I put them in a cookie tin to stay moist.

img_5178

Here’s to, “Winking at You.”

Here is the recipe:

Cherry Winks

From Vintage 1958 Cookie Cookbook

Ingredients:

21/4 cups flour

1 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

3/4 cup vegetable shortening

1 cup sugar

2 eggs

1 teaspoon vanilla

2 tablespoons milk

1 cup chopped nuts (I used pecans)

1 cup chopped dates

1/3 cup chopped maraschino cherries (more for cutting pieces for wink)

21/2 cup crushed corn flakes

Directions:

In a medium bowl lightly stir together flour, baking powder, salt and baking soda. Set aside.

In a large mixing bowl, cream together shortening and sugar. Add eggs, vanilla and milk. Mix well. Blend in the dry ingredients (the flour mixture).

Mix well. Add in the nuts, dates and cherries. Shape the dough into balls. I used a cookie scoop. Roll each ball into the crushed corn flakes and top with one fourth of a cherry. Bake at 375 degrees for 10 to 12 minutes. Cool on a cookie sheet. Yield about 4 dozen cookies. I made mine a tad bigger and I did not get that many.

Hope you enjoy this cookie recipe!

Becky

 

 

 

Old Fashion Gingerbread

old-fashion-gingerbread

Happy Holidays Everyone!

It seems life and commitments to family and work have kept me from posting my recipes.

It has made me sad.

Just want you to know that I think about you and appreciate your patience while I try to juggle all things while messing up most of the time.

But, it is the holidays.

Time to be thankful!

And, I am thankful for you for taking time out of your busy day to read my little blog that has grown a few cobwebs as of late.

So, here’s to taking my kitchen broom to those cobwebs and start posting some recipes.

Shall we? : )

Here is my first one!

Good Old Fashion Gingerbread.

Gingerbread is just a classic dessert or gift to make during the holidays. The fragrance of spices baking together in the oven with the brown sugar and molasses just make your kitchen smell like the holidays. Add a touch of whipped cream, or in my case cool whip and a sprinkling of powdered sugar and you are good to go. You can change up the spices a bit to your liking, and I have cut down on the nutmeg and added a touch of salt to this recipe. Other than that, this recipe is family approved.

So lets get going!

This is what you will need to make this recipe.

img_5133

You will need some flour, brown sugar, molasses or sorghum, eggs, oil, baking soda, cinnamon, ground ginger,  ground cloves and salt and nutmeg which I forgot to put in the picture. Oh and water : )

img_5134

First thing you will do is add the two eggs to the mixing bowl and beat up a little bit.

img_5135

Now add in your brown sugar and mix until combined with the eggs.

img_5136

Now add in your oil and slowly mix with the brown sugar mixture or you will have a big mess….how would I know that LOL

img_5139

Now, add in your molasses or sorghum and mix in.

img_5140

In a medium bowl add in your flour.

img_5141

Add in all your seasoning, cinnamon, salt, nutmeg, ginger, cloves and baking soda and mix together.

img_5142

Add in the flour mixture into the brown sugar mixture and combine. This will be thick.

img_5143

Lastly add in one cup of boil water. Can you see the steam. Add this in slowly also, and mix until it is all incorporated.

img_5145

Now, pour into  your baking containers. This recipe is enough to fill a 9 by 13 pan. I have opted to bake a 8 by 8 and a round paper pan because I was testing out the paper pans to bake the gingerbread in as gifts to give away. It would great by the way!

img_5146

Here is a picture of the 8 by 8 pan and the round paper baking pan. Now pop the gingerbread in a preheated 350 degree oven for the 9 by 13 size pan. I baked mine at 325 for the paper pan. Bake for 20 to 25 minutes or until the gingerbread springs back slightly in the middle. Do not over bake.

img_5149

Here is what it should look like coming out of the oven. Just starting to crack a bit on top and the middle is cooked.

Doesn’t it look delicious?

It smells good too…. : )

Here is the recipe!

Old Fashion Gingerbread

Ingredients

2 eggs, beaten

3/4 cup packed brown sugar

3/4 cup molasses

3/4 cup oil

2 1/2 cup flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoon ground ginger

2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1 cup boiling water

Optional: cool whip or sweeten whipped cream and/or powdered sugar for dusting

Directions:

Preheat your oven to 350 degrees. Grease and flour a 9 by 13 pan

Put the eggs in a mixing bowl and beat the eggs with the electric mixer.

Add the brown sugar to the beaten and eggs and combine.

Add in the molasses to the brown sugar mixture and combine thoroughly.

Slowly mix in the oil to the brown sugar mixture.

In a medium bowl, combine the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.

Add the flour mixture to the brown sugar mixture. Combine.

Pour in the hot water a little at time and mix together with the electric mixer.

Pour the batter into the greased and flour baking pan and bake for 20 to 25 minutes or until the top barely cracks and the center is cooked.

img_5153

Dust with powdered sugar if you want. Now, just wait a couple of minutes and watch it start to disappear.

Enjoy!

Becky

 

Zucchini Relish

I know is has been a LONG while since I have posted a recipe.

It has been a LONG few months for me.

Most of my extra time has been full of family and work. With out going into a lot of boring details….cause HEY who wants boring? But, in case you are worried, everything seems to be going pretty smooth right now. I just finished teaching summer school, my Mom the Princess, is doing much better and I am ready to spend more time in my garden, messing with my backyard chickens and of course and always in the kitchen cooking and messing it up. (cleaning is for grandchildren to do right?) Ha!

Since it is gardening season now, and if you are like a lot of my friends that grow zucchini, sometimes you get an abundance of zucchini. You grow so much that you are giving it away to everyone and then your friends start avoiding you when they seen you coming toward them with zucchini. So, I thought I would help you out and post a few zucchini recipes.  I will start with  my favorite zucchini relish recipe that my kids and grand kids will eat first, before they even think about opening a can of store bought relish. It is a sweet relish. You can use it in any recipe that calls for sweet relish. Like, chicken salad and tater sauce and it is great on brats and hot dogs.

Besides being tasty and delicious…it looks great in the jars. ; ) I mean…we want pretty fill jars too…right?

Here goes:

Above is a picture of the relish I made with a mixture of orange and red sweet peppers. I love the colors!

Here is what you need. Zucchini (0f course) apple cider vinegar (I put the white vinegar in the picture by mistake oops), sugar, sweet peppers, sweet onion, mustard seed and celery seed.

First you chop up your zucchini. I do not peel mine. I like the texture of the peelings being left on in the relish.

Chop up the sweet pepper. In this picture I used green peppers. Make sure you remove all the white pith and seeds out of the chopped peppers.

Chop up the onion. Try not to cry. I seem to always cry chopping onions.

In a large bowl put in the zucchini, onions and peppers.

Cover with cold water.

Add salt and stir. Let the mixture sit for 2 hours.

Drain off the salted water, rinse, and drain again.

Here is a picture of the correct cider vinegar…oops.

In a large sauce pan or stock pot, pour in the vinegar.

Add in the sugar.

Add in the mustard seeds.

Lastly, add in the celery seeds.

Bring to a boil.

Add in the zucchini mixture.

Bring to a simmer, and simmer for 10 minutes.

Fill jars and water bath can for 10 minutes.

It really is easy and I have doubled this recipe when I have made it and it turned out fine. (I would not double a jam or jelly recipe though.)

Anywho, I hope you give it a try and let me know how you like it!

Enjoy!

Becky

Here is the  recipe:

Zucchini Relish

Adapted from Ball Blue Book

Ingredients:

2 cups chopped zucchini (I do not peel mine)

1 cup chopped sweet onion (I used vidalia onions)

1 cup chopped sweet peppers (In one batched I used green in another I used a mixture of orange and red)

1 cup apple cider vinegar

1 1/2 cup sugar

1 teaspoon mustard seeds

2 teaspoons celery seeds

Directions:

Chop the zucchini, onions and peppers. Put the veggies in a large bowl and cover with cold water. Sprinkle the salt over the mixture and stir. Let it sit for 2 hours. Drain off the salted water, rinse and drain again.

In a large saucepan, add in the vinegar, sugar, mustard and celery seeds. Now, add in the zucchini mixture. Bring to a simmering boil for 10 minutes.

Hot pack the relish in pint jars, leaving a 1/4 inch head space. Remove air pockets by poking a skewer or a Popsicle stick in the relish. Wipe off the jar rims and put on the lid and ring.

Water bath can for 10 minutes in boiling water.

Follow water bath canning instructions found on the Ball Canning web site if you need further instruction

Remove the relish from the water and let the jars cool over night. Making sure the lids are sealed.

 

 

Velvet Chicken Soup

Last night the Oldest Daughter who does not cook, bought a rotisserie chicken.

She made mashed potatoes (from instant, but good).

She thawed freezer corn and heated it up in the microwave.

She sliced some chicken.

Dinner was ready!

Woot Woot! I came home from tutoring at school and dinner was there waiting for me.

So tonight, I took the left over chicken from the rotisserie chicken and made her some soup.

She loves soup about as much as I do.

About as much as her Auntie Trina does.

But not as much as me.

Anywho. I remember having bought these cookbooks from The Blue Owl restaurant when I went there for my birthday three years ago. I have not made anything from this adorable cookbooks until tonight.

I took a chance and made their Velvet Chicken Soup recipe.

It was good, yummy, yum yum…..

You get my drift….it was good.

So before I put the recipe away and forget to load my pictures to the computer, I thought I would go ahead and post this simple and delicious soup recipe.

And my sweet friend Lori S. asked for the recipe.

I love it when people ask me for a recipe.

So  here you go Lori S.!

Here is what you need to make this soup.

You will need some cooked chicken, (I used left over rotisserie chicken) whipping cream (I used half and half) milk, chicken broth, butter, flour, chicken soup base, salt and pepper.

First thing you do is melt the butter in a large saucepan.

Add in the flour to the melted butter.

Stir it with a whisk and cook for a couple of minutes to remove the raw flour taste.

Add in the whipping cream and the milk

Whisk and cook until smooth. Don’t panic the lumps cook out…just keep whisking.

Add in 2 cup of chicken broth and whisk in until smooth. Then add in the rest of the broth and bring to a simmer.

Now, taste your broth and add small amounts of soup base until you get the flavor you want. Be careful the soup base is salty!

I added about a half a teaspoon of Trader Joe’s 21 seasonings that I love to use. So, if  you want to add a little extra seasoning to yours it is fine. A little garlic, basil…

Lastly, add in your diced cooked chicken.

Stir and heat to a simmer until the chicken is heated through.

Now, you are ready to serve!

So here is the recipe!

Velvet Chicken Soup

I did make a few minor changes : )

Ingredients:

1/2 cup butter

3/4 cup flour

6 cups chicken stock

1 cup milk

1 cup heavy cream (you can use half and half or evaporated milk)

2 to 3 cups diced cooked chicken (I used 3 cups)

2 teaspoons chicken soup base OR 2 tablespoons instant chicken broth

Directions:

Melt the butter in a large saucepan. Add in the flour and whisk to remove any lumps. Cook till flour bubbles and to remove any raw flour taste. Stir in the milk and the whipping cream. Keep whisking to make a smooth paste. Stir in 2 cup of chicken both and whisk till smooth.

Add in 2 cups of the chicken broth and whisk until smooth. Now add in the rest of the chicken stock and whisk together.

Now, taste it and if you feel like it needs more depth add in 1 to 2 teaspoons of chicken soup base. Be careful with the soup base as it is very salty. Add a little at a time and taste after each time till you get the way you want it to taste.

I added in some of this…cause I love this stuff. This is optional.

Add in the diced chicken

Salt and Pepper to taste.

Enjoy!

Becky

In a Pickle!

Have you ever made something, but then could not eat it for a couple of months?

That was me!

Or, have you ever found yourself so busy with family and work that you had to put off working on something you love doing for a few months, until things slow down?

That was me!!

It seemed, there for a few months, my life and free time was, “in a pickle!”

I guess that is my way of explaining why I have not posted in 6 long months!

I missed all my readers!

I missed posting my recipes and talking about my back yard girls as I affectionately call my chickens.

I missed everything there was to do about staying connected with everyone through this webpage.

So, I think my life is slowly, slowing down, and I can finally get back on track with posting and chit-chatting with everyone now.

You might have wondered what I have been up to the last few months, and I will explain in the coming recipe post, as I try to get caught up.

Even though, I might not have posted a recipe, my kitchen has been busy and so has my camera!

I have a ton of things to share!!!

One thing I will share now to try to explain my absence is that my Mom “The Princess” first had a breast cancer scare and then had a heart attack along with pneumonia right before the holidays. My super strong mom is a fighter though and is slowly getting her strength back and is now able to get out of the house some and going back to church.

Prayers were answered!

So anywho, I thought what was more fitting to get back to posting and get my webpage out of being “in a pickle,” was to post about me canning sweet pickles.

So here goes!!

Sweet Cucumber Pickles!

When I first made my pickles and water bath canned them, my pickles floated. I thought maybe I had acquired magic powers to get pickles to float, only to find out that after a couple of weeks they settled down and went to the bottom. I was later to learn that the air trapped inside the cucumbers had to slowly release for the pickles to stay where they were suppose too.

By the time the pickles were ready to eat, they decided to quit showing off and sit still.

These little pickles are perfect to snack on and are the perfect size to put on little slider hamburgers.

Here is what you need to make these delicious little sweet pickles.

Pickling cucumbers, (not regular salad cucumbers that are bigger and longer) sugar, pickling salt, ice, vinegar (5%), celery seed, whole allspice and  mustard seed.

The first thing you need to do is cut the blossom end off the cucumber, (it can cause soft pickles) and then slice the cucumbers into slices. Mine are about 1/4 inch.

My sliced cucumbers filled up this big bowl.

Next, sprinkle the pickling salt over the cucumbers.

The next thing you do is cover the cucumbers with ice and put in the refrigerator for 3 to 4 hours. If the ice melts, add more ice. Now you can get all your jars, lids and rings out and set up for water bath canning….or you can take a nap, like me..LOL

Time to make the brine. Measure out the vinegar and pour it into a large sauce pan.

Add the sugar to the vinegar.

Add the celery seed to the vinegar and sugar mixture.

Next, add in the mustard seeds.

Now, add in the whole allspice. Bring the mixture to a boil.

Be sure and sterilize your jars before you fill them with cucumbers. I do a dip in boiling water with my jars before I fill them up.

Take you pickles out to the fridge. See how much they have shrunk….LOL…

Drain the pickles and remove any ice that is left.

Fill each jar with pickles to 1/2 inch from the top. Try to pack tightly as the pickles will shrink as they are processed.

Fill the jars with the hot brine leaving 1/2 inch head space. Remove the air bubbles. You can do this with a wooden skewer but running it down the inside side of the jars.

Wipe the rim of each jar with a wet paper towel to remove any syrup/brine and put on the lids and rims.

Water bath can or process the jars in boiling water for 10 minutes for pints or 15 minutes for quarts.

Now, here is one of my favorite parts….waiting to hear the pop of the lids after you take the jars out of the boiling water.

The hardest part of this recipe is waiting a few weeks (4 to 5) to allow the pickles to develop the ideal flavor.

As with any food that is canned, be sure to use a certified canning recipe and follow all the steps. Please refer to the Ball book of canning or  your local extension office  for complete instructions on water bath canning.

Here is the recipe.

This recipe is from Ohio Extension Office. They have a great video you can watch to assist you making these pickles. Here is the link. https://www.youtube.com/watch?v=Vo5Yx6ADsTg

Ingredients!

8 pounds 3 to 4 inch pickling cucumbers

1/3 cup canning or pickling salt

4 1/2 cups sugar

3 1/2 cups vinegar (5%)

2 teaspoons celery seed

1 tablespoon whole allspice

2 tablespoons mustard seed

Directions:

Cut 1/4 inch off the blossom end of the cucumber and discard. This blossom end can lead to soft pickles. Cut cucumbers into 1/4 inch slices. Place in a bowl and sprinkle with 1/3 cup canning salt. Cover with ice and put into the refrigerator for 3 to 4 hours. This will help draw the moisture from the cucumbers.

Combine sugar, vinegar, celery seed, allspice and mustard seed into a large saucepan. Heat to boiling.

Drain the liquid from the cucumbers.

Pack the cucumbers into the jars and fill the jars leaving 1/2 inch head space at the top.

Fill the jars with the hot canning liquid. Filling the jars to  1/2 inch from the top.

Remove any air bubbles. (you can use a wooden skewer to do this but running it down the inside side of the jars)

Adjust the lids and rings.

Water bath process for 10 minutes for pints or 15 minutes for quarts.

After procession and cooling, store the jars for 4 to 5 weeks to allow pickles to develop the best flavor.

As with any canning, be sure to use approved recipes and follow all the proper canning steps to prevent spoilage.

Enjoy!

Becky

 

Corn From My Freezer

I have been hording my frozen corn all winter.

Kinda funny, right?

I mean, the reason why we freeze or can food in the summer is so we can eat it all winter.

I think that is right, right?

So, why am I hording it?

Maybe, I have a problem with sharing.

Maybe, I was saving it to eat on a snow day from school….which we did not get any…well, maybe we got one. (but I did not feel like sharing that day).

But, I think the real reason I have turned into a corn hoarder is…

drumroll…….

Cause it taste so good!

And ya know, cooks in the kitchen want that taste to last the whole year.

Two more months till fresh sweet corn from the Amish.

I better count my supply to make sure it last until then.

Making Cheesy Corn Chowder, find the recipe HERE.

Grand girls and great nephew playing in the corn bind when we went to the corn maze last year.

Sweet Freezer Corn recipe HERE.

I am giving the recipe I used, but I tried a new one last summer and I will get that one posted soon so you can compare the two and see which one  you like better.

I guess I better get out of here and go teach summer school!

Becky

 

 

 

Grilled Fruit Couscous Salad

I have been buying small little boxes of couscous at Aldi’s every few times that I go there to shop.

The funny thing is, is that I had never used any of it.

I think I must like buying it because of the cool name. Couscous Couscous…..

Or maybe it is the interesting shape of the tiny little pastas that have me intrigued.

Maybe, I just like buying groceries. Ha!

Needless to say, I was glad I had some in my pantry when I came across this recipe for Grilled Fruit Couscous Salad!

I love about anything grilled on a grill. I used my indoor grill to grill the fruit, and I am kinda glad I did because I did not have to worry about the fruit falling through the grates on my outdoor gas grill.  I cut my fruit in fourths and grilled it, but if  you were to do it outside you just grill the fruit that was cut in half. This would prevent the fruit from slipping. So really, indoor or outdoor, it does not matter which one. Just be careful no to let the fruit stick on the grill.

I also loved the ingredients in the salad dressing…olive oil, lime juice, spices and sweetened with honey. YUM!

Fresh cilantro and parsley too.

AND topped with those roasted and salted pumpkin seeds called pepitas. I love those things! They added that bit of tasty crunch to the salad.

I hope you will give this recipe a try!

Here is what you will need : )

Chicken broth, couscous, olive oil, pepper, salt, honey, lime, nectarines and plums (I forgot to put the plums in the picture), fresh cilantro and parsley and the pepitas. I found these in the health food section of my grocery store. I have also bought them in bulk at my local Amish store. (Also I did not add an green onion to the salad, even though I love onions, because Company does not like onions.)

First t hing I did was quarter my fruit.

I drizzled olive oil on the fruit to keep it from sticking to the grill.

Then I put them on my indoor grill (feel free to use your outdoor grill) and I grilled both sides of them.

This is what they looked like grill. I love grill marks!

Then in a medium sauce pan I poured in my chicken stock and brought it to a boil. The chicken stock seasons the couscous, so be sure and taste your stock and make sure you do not need to season it up a bit.

When the broth is boiling add in the couscous. Take the couscous off the heat and let it stand for 5 minutes and then fluff with a fork.

Now, lets make the dressing. In a medium bowl pour in the olive oil.

Add in some pepper.

Add in some salt. I used sea salt.

Add in some fresh lime juice.

My favorite part….the honey.

Mix together. This can also be done in a small blender. Give your dressing a quick taste and add more honey or seasonings to suit your taste.

Cut your fresh parsley and cilantro, be sure and take out the stems of the cilantro.

Put the cooked couscous in a large serving bowl.

Add in your grilled fruit.

Top with your fresh herbs and if  you are using a chopped green onion, now is the time to add that in too.

Drizzle with the dress and gently toss.

Top with the roasted pepitas (roasted and salted pumpkin seeds).

I decorated the salad with my squeezed lime and large parsley leaf.

Do you wish you had a fork??

I was glad I had a fork and a large bowl!

Enjoy!

Becky

Here is the recipe:

Adapted from Better Homes and Garden

Ingredients:

2 fresh plums, pitted and halved

2 fresh nectarines, pitted and halved

1/4 cup olive oil and 1 tablespoon to coat the fruit before grilling

1 1/2 cup chicken broth or you may use vegetable broth

1 cup couscous

2 scallions or green onions diced small

3 tablespoons lime juice (I used the juice from one lime)

2 tablespoons honey

2 tablespoons snipped fresh cilantro

1 tablespoon snipped fresh parsley

Garnish with salad toppings or I used roasted salted pumpkin seeds called pepitas. I buy them in the bulk health food section.

Directions:

Brush the fruit with olive oil. I cut mine in quarters and then put olive oil on them. I used my indoor grill and grilled both sides of the fruit unit I got nice grill marks. If you are using an outdoor charcoal or gas grill leave the fruit in half then quarter. In a medium saucepan bring the broth to a boil. Add in the couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork.

Mix the dressing together in a small bowl. Whisk together the olive oil, lime juice, honey, 1/4 teaspoon each of salt and pepper.

In a large serving bowl, put in the couscous and then the fruit. Drizzle with the dressing and then cilantro and parsley. Toss together.

Garnish the salad with  your favorite salad topping or with roasted salted pumpkin seeds call pepitas.

Here are some other post you may enjoy! ; )

     

Freezing Fresh Corn                                                                Sausage Stuffed Acorn Squash

 

Raspberry and White Chocolate Scones

Not sure if I have ever told you that I do not like to eat eggs.

Yes, I have backyard chickens and love collecting, counting and sharing my little egg shell wrapped yumminess, but I really do not like scrambled eggs. I technically eat eggs in backed goods…but that is like a cake or a cookie. : )  Believe it or not, I have really gotten better about eating eggs over the last few years. I have started eating the occasional boiled and deviled egg. Progress!

So, why am I talking about eggs when I am posting a recipe about delicious and moist, fruit and white chocolate filled scones covered in a drizzle of vanilla bean glaze.

Well, it is because these are the things that I like to eat for breakfast.

For those of us who do not eat that traditional breakfast of eggs, bacon and toast, we are experts at finding other breakfast combinations.

Pancakes, biscuits and cereal (which is what I had for breakfast this morning).

Which by the way…does include bacon! Ha!

Let’s talk scones. I do not want a dry, tasteless, biscuit like scone that you need a ton of marmalade to make it taste good. That does not mean that I do not like a scone that is covered in marmalade…you should know me better than that. Let just forget the dry and tasteless part…ok?

This recipe for Raspberry and White Chocolate Scones is moist and every crumb taste gooooood! It is sweet but not too sweet and the raspberries add that bit of tartness that I love.

These scones lasted for about 5 minutes after they were glazed.

Yes, about 5 minutes….I barely got to take a picture of them!

It is cool this morning in Mid Missouri. So, make you some hot tea and some warm scones and warm up that tummy.

It will make you happy!

Here is what you will need for the scones, the ingredients for the glaze is a little further down:

You will need flour, salt (I forgot to put the salt in the picture), baking powder, sugar, whipping cream (I was out so I used half and half and it worked fine), butter, raspberries, white chocolate chips and a course sugar to top them with. I used turbinado raw can sugar, but you can use a course sanding sugar like this too.

This is from Wilton brand sanding sugar.

I used by little blender to mix my scones together, but you can definitely use a pastry blender to cut in your butter. First, measure out your flour and put it a bowl or your little blender.

Add in the salt.

Now the baking powder and mix together.

Stir in the sugar.

Add in the cold butter slices and cut in with a pastry blender or pulse a few times on your blender.

Your dough should start looking like crumbs with small pieces of butter.

I transferred my flour and butter mixture to a bowl. Now, pour in the whipping cream (I used half and half) and stir together, gently.

The dough will start to take shape.

Measure out your raspberries and white chocolate chips.

Add in to your dough and gentle knead in the dough. Be care not to break apart all the berries and be gentle during this process.

Form the dough into a nice circle.

Cut like a pizza into  8 wedges.

Place the scones on a parchment lined cookie sheet.

With a pastry brush, brush the tops of each scone with half and half.

Sprinkle with turbinado sugar or sanding sugar. I love the little sugar crunch on the top. YUM! Put the scones in the oven and start baking. While the scones are baking, make the glaze.

You will need some more half and half, powdered sugar and vanilla bean paste. If you do not have vanilla bean paste, just use vanilla.

Add the powdered sugar, half and half and the vanilla bean paste.

Stir together until smooth. I LOVE the little bits of vanilla beans.

When the scones are warm and just out of the oven, drizzle the glaze over each one.

There you go!

You might not even need bacon to go with them : ).

If you are looking for a special breakfast or an afternoon tea scone, I think you will love these!

Here is the recipe:

Adapted from Southern Living

Raspberry and White Chocolate Scones

Ingredients:

2 cups of all purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter cut into 1/2 inch cubes

1 cup whipping cream (save 2 tablespoons to brush on top of scones)

2/3 cups of fresh raspberries

1/2 cup white chocolate chips

Sanding sugar

Ingredients for the glaze:

1/2 powdered sugar

1 to 2 tablespoons milk to thin consistency ( I just went ahead and used my half and half)

1/4 teaspoon vanilla (I used vanilla paste)

Direction:

In a large bowl (I used my little blender) mix together the flour, salt, baking powder and sugar. Cut in the cold butter with a pastry blender until the mixture starts to look like crumbs. Pour in the half and half (save 2 tablespoons to brush on top of the scones) and gently stir to start forming a dough. Add in the raspberries and white chocolate chips. Gentle knead them in. Take the dough out of the bowl and form into a circle. Cut the dough like a pizza into 8 wedges. Brush each scone with the reserved whipping cream and sprinkle with turbinado sugar or a sanding sugar. Place the scones into a  450 degree preheated oven and bake 13 to 15 minutes until light golden color.

While the scones are baking, stir together the milk, powdered sugar and vanilla paste.

When the scones come out of the oven, drizzle with the glaze.

Now, try not to eat all of them!

Enjoy!

Becky

Here are some other post that might interest you:

         

Chocolate Peanut Butter Mousse Cake             Broccoli Rice Casserole

Tuscan Veggie Stew

If you have been reading and following along with me on my recipe and garden PLUS chicken journey, you already know by now that I love soup!

AND, what better time to have soup than in the spring and summer.

No, I am not teasing you…honestly I am not.

I mean you have heard of soup and salad or soup and sandwich meal combinations, right?

If that soup just happens to be made from a medley of veggie goodness and we grow veggies in the spring and summer….that makes this soup pretty perfect for making a big batch now that spring has sprung.

In the spring and summers I do not crave those creamy soups that I do in the winter when there is snow outside and a snow day from school.

I prefer a broth and veggie laded soup that has a great flavor.

This one just happens to have kale in it. MMM…I just happen to be growing kale in my raised garden beds.

Ok, so maybe you are not a kale fan…you can put spinach in this soup instead of the kale….and I just happen to be growing that too.

See…I told you this soup was perfect : ).

I spied this recipe in my Mom the Princess’s Good Housekeeping magazine a few months ago. I really wanted to make it because it had kale in it and Oldest daughter and I love kale. The  broth and veggie combination sounded like it went perfect together too. So, I was anxious to make this soup.  There was one little tiny thing I was hesitant about putting in the soup and that was the stale bread. Not because it might not taste good, but because I do not like soggy bread or crackers. I do like soggy bread so bad that I do not even dunk my cookies in milk.

Yes, I am weird.

I did follow the recipe and make it with the stale bread in it and it was fine, but next time I make it, I will be using gnocchi or a small pasta in the soup instead of the stale bread..

I forgot to mention that this soup also freezes well. I love to take soup I have made at home and froze to take to work for lunch.

MMMM soup in spring and summer….

Now, I just need a sandwich…preferable with bacon on it…lots of bacon, to go with my soup!

Hope you give this super simple delicious soup a try!

Here is what you need:

You will need some chicken broth, carrots, onion, kale, white beans, diced tomatoes, olive oil, parmesan cheese and some stale bread. Now…I did sneak in some roasted garlic flavoring in after I taste tested it. I love me some garlic!

First thing you do is chop up the carrots.

Now you dice up the onion.

Be sure and take the stalk out of the kale first. Then you cut or chop the kale into large chunks.

Heat up some olive oil on medium heat in a large sauce pan.

Saute the onions and the carrots.

They should start to get tender.

Pour in one can of diced tomatoes.

Add in two cans of white beans, drained and rinsed.

Now add in all that kale. Don’t worry it cooks down.

Add in your stale bread cut into chunks. (next time I am going to try potato gnocchi instead.)

Pour in you chicken stock.

Let simmer until the kale is tender, about 20 minutes.

Do a little taste test and add some seasonings if you want. I add in some roasted garlic seasoning cause I love garlic. It was about a teaspoonful.

Lastly, add in the parmesan cheese and give it a quick stir.

And, now it is ready to eat!

Adapted from Good Housekeeping

Ingredients:

3 to 4 tablespoons olive oil

1 pound of carrots, chopped

1 medium onion, finely chopped

2 quarts Vegetable or Chicken broth (I used Chicken)

1 bunch kale Tuscan or curly, stalk removed and chopped

4 ounce of stale bread turn into small pieces about 4 cups worth (you could substitute the bread for gnocchi, tortellini or even a small pasta, I would just use 1 to 1 1/2 cups worth though)

2 can white beans rinsed and drained

1 – 14 ounce can of diced tomatoes

1/3 cup parmesan cheese (additional amounts make be served as a garnish)

Directions:

In a large stock pot, heat oil on medium and saute the carrots and onions. Cook for 10 minutes or until vegetables are starting to get tender.

Add the broth, kale (after removing the stalks) bread, beans and tomatoes. Simmer for 20 minutes or until Kale is tender. Stir in the parmesan cheese and serve.

You can garnish with parmesan cheese or olive oil if you want.

This recipe is so quick and simple to make and taste so good!

Enjoy!

Becky

Other post you may enjoy reading:

     

Glazed Strawberry Bread                                                      Apple Sour Cream Crumb Pie

    

Brown Sugar Meatloaf                                                            Knorr Spinach Dip

Bow Tie Pasta Salad

I am obsessed with this salad.

Just ask my good friend Jeanetta!

Jeanetta would bring this salad to school for teachers luncheons and I would practically follow her around to see where she sat her salad down at.

Then, I would politely (well sorta) position myself to be first in line to make sure I got some of her famous salad.

I don’t know if she finally felt sorry for me or was tired of me stalking her salad, that she finally gave me the recipe.

Yippe!

I just love how all these simple everyday ingredients come together to make this yummy summer (or anytime) salad.

It has all those things in a salad that I love!

Pasta….come on who does not love pasta???

Tomatoes…..ok…not every body loves tomatoes…but then the same ones that don’t eat tomatoes…eat ketchup…..mmmm you got to wonder about them. Yes, I am talking about my super hero son who does not eat tomatoes!

Fresh spinach….fine, not everyone loves spinach, not sure why….I must be kin to Popeye cause I love spinach; cooked or fresh!

A little bit of red onion…I have to sneak them in cause Company hates onions….what he does not taste does not kill him…hehe..

AND last but not least the dressing seasoned with oriental  ramen noodle seasoning packets.

YUM!

Anywho, with summertime approaching and all the backyard BBQing starting, you might need a simple, party pleasing, great tasting, easy to make pasta salad!

Here is what you need!

For the dressing, sugar, vegetable oil, vinegar and 2 packets of oriental ramen nooodle seasoning packets. For the salad, bow tie pasta, tomatoes (I usually use cherry tomatoes cut in half) sweet red onion (I had to use yellow cause I was out of red) and fresh spinach.

Let’s make the dressing first. In a little blender or a big blender, pour in your oil.

Now, add in  your vinegar.

Toss in your sugar.

Now add in the secret ingredient of two packets of oriental flavor ramen noodle seasoning packets.

Just sprinkle them in.

Using  your blender, blend the dressing until it is smooth and thick. The oil and vinegar should totally be emulsified.

Now chop up your tomato, or if you are using cherry tomatoes, cut the cherry tomatoes in half. Also finely chop up a half of a red onion.

Start some salted water to boil and boil bow tie pasta following the directions on the box.

When finished cooking, run cold water over the pasta to cool.

Now it is time to assemble the salad.

In a large bowl put in the cooked and cooled pasta. Add in the tomatoes.

Add in the diced onions and the spinach.

Toss and the salad ingredients together.

Now drizzle on the amount of dressing that you like.

All you need now is a fork!

Here is the recipe:

Courtesy of my friend Jeanetta!

Bow Tie Pasta Salad

Ingredients:

1- 16 ounce box bow tie pasta

2 to 3 cups of fresh baby spinach

2 cups cherry tomatoes sliced in half

1/2 sweet red onion diced

3/4 cup vegetable oil

1/2 cup vinegar

1/2 cup sugar

2 seasoning packets from oriental flavor ramen noodle packages.

Directions:

Slice the cherry tomatoes in half. Dice the red onion.

Cook pasta according to the package directions. Drain and let cool.

In a blender, blend together the vegetable oil, vinegar and sugar. Add in the oriental flavoring packets. Blend until fully emulsified.

In a large bowl combine the cooked pasta, tomatoes and onions. Toss together .

Right before serving, add in 2 cups of spinach leaves. Toss.

Drizzle with dressing in the amount that you like. Toss and serve.

Enjoy!

Becky

Here is a couple of other post you may enjoy reading:

     

St. Louis Style Oven BBQ Ribs                                                Grilled Steak Burgers

 

Related Posts Plugin for WordPress, Blogger...