Saturday, October 6, 2012

Busy-Day Current Scones

cabinets


Today we make a quick batch of current scones for tea time. We set the table and put on the tea. Mmmm, fresh hot scone straight form the oven smell so tempting. My daughter breaks a little nibble off a scone as I carry it to the table. She catches my eye, and I give her a wink.

Busy-Day Current Scones

In a hurry? Just drop dough from a large spoon into 8-equal mounds on ungreased cookie sheet. Flatten to about 1/2-inch thickness with floured fingers, and bake as directed.

  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup firm butter or margarine
  • 1 egg, beaten
  • 1/2 teaspoon vanilla
  • 1/2 cup currants
  • 4 to 6 tablespoons heavy whipping cream

Heat oven to 400ºF.

Mix flour, sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in egg, vanilla, and just enough of the whipping cream until dough leaves side of bowl. Stir in currents.

Brush with additional whipping cream; sprinkle with sugar crystals.

Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
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Thursday, October 4, 2012

Penny-wise Chicken Pie

~ Canadian Inspired ~
(Notice the maple leaf?)

Oh, the gals on the block are tempting me with such delicious goodness! First Stephanie at The Enchanting Rose posted her Tasty Beef Pot Pie . Then Jessica at Chronically Vintage wrote a wonderful post about her Penny-wise Chicken Pie. I just had to make myself a chicken potpie for dinner last night. (I already had chicken in my refrigerator that need to be used.)

I used Stephanie’s pastry recipe, and a slightly changed version of Jessica’s chicken pie recipe.
The results? Everyone liked it and even wanted seconds.

"Wow! This is really good!" exclaimed my husband. "Is this a new pie crust recipe? It's the best pie crust that you have ever made!"

 ~ Well, I guess I have Stephanie and Jessica to thank for my success. Thanks, girls!

~~~♥~~~

Wednesday, October 3, 2012

Truly Scrumptious Carrot Cake

Truly Scrumptious Carrot Cake

2 c. sugar
2 c. flour
2 t. baking soda
1 t. salt
3 t. cinnamon
1 ½ c. vegetable oil (I use only ¾ cup)
4 eggs
3 c. grated carrots
1 c. chopped nuts (opt.)
1 t. vanilla

Sift together sugar, flour, soda, salt, and cinnamon. Stir in oil. Add eggs, one at a time; mix well after each addition. Add carrots, nuts, and vanilla, mixing thoroughly. Pour into a greased 13 X 9 X 2 inch pan. Bake at 350° for 30 (may take up to 45 minutes, depending upon oven) minutes. Cool in pan. Spread with Cream Cheese Frosting.

Cream Cheese Frosting
Recipe from Betty Crocker’s New Cookbook

This frosting is perfect because the amount of powdered sugar does not over-power the taste of the cream cheese.

Prep: 10 minutes
Makes 16 servings, about 2 ½ cups

1 package (8 ounces) cream cheese, softened
¼ cup butter, softened
2 teaspoons milk
1 teaspoons vanilla
4 cups powdered sugar

1. Beat cream cheese, butter, milk, and vanilla in a medium bowl at a low speed until smooth.
2. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.
Frosts one 13 X 9-inch cake generously, or fills and frosts one 8- or 9-inch cake. Refrigerate any remaining frosting.

Variation: Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the butter.

~~~♥~~~