Tuesday, November 29, 2011


I saw this delicious recipe in the "Tea House Times Cookbook" and called Carl Povlick, Innkeeper at the Naeset-Roe Inn in Wisconsin to get permission to print the recipe on this blog! 

 Carl was so sweet to let me!  You know what great bakers Innkeepers are so are you ready for some Holiday Scones?  Carl's are so lovely!  You know those little plastic cartons of candied fruit at the grocery store? BUY ONE!  You can visit Carl's Bed and Breakfast at  naesetroe.com

 Just looking at these ingredients,  you 
know these will be good.

Preheat the oven to 375 degrees.
 Here is what we your will need
 to make them:

2 cups of flour, 1/4 cup sugar, 2 tsp baking powder (reduce in high altitude to 1 1/2 tsp) , 1/8 tsp salt, 1/2 tsp cinnamon, 1/2 tsp all spice, 1 stick of cold unsalted butter, 1 large egg lightly beaten, 1 tsp almond extract, 1/2 cup heavy whipping cream, 1 cup of candied fruit, chopped.

The egg mixture for brushing scones: 1 large egg, lightly beaten and 1 Tb heavy cream whisked together to brush on top before baking.  Place rack in center of oven and line a cookie sheet with parchment paper. In a large bowl sift cry ingredients.  Cut the butter into small pieces and blend into the flour mixture with your hands or a pastry cutter.  Work it until it looks like course crumbs. Add chopped fruit and the beaten egg,cream and almond extract.
Add this mixture to the flour mix.  Stir with a fork until just combined.  DO NOT OVER MIX.

Turn dough out onto a lightly floured surface and knead dough gently.  Roll out and cut with a scones cutter. Parchment paper works great on top of your baking tray.  Brush tops with egg and cream mixture.  Bake for 15 minutes or until lightly browned.
Transfer to a wire rack to cool.  Serve with jam, lemon curd, butter or my favorite - clotted cream.

 I hope you have a started a collection of scone cutters in various sizes - they do come in handy!  Next time I will leave my
dough a little thicker though.

Friday, November 25, 2011


Several friends have told me they are having an evening High Tea during the Holiday season.  This is a complete multiple course meal with hot tea as the beverage.  This salad would be wonderful on your menu!

Time to pull out all those lovely Christmas Recipes and enjoy the wonderful dishes of the season.  Many years ago - actually back in the 70's - Marilyn Long of Des Moines, Iowa gave me this recipe.  I just made it this week and was reminded of many wonderful Iowa memories.  You will love it for it's color alone!

To make this congealed salad, you will need the following: 
1 10 oz frozen raspberry package drained (reserve syrup)
2 3oz packages of raspberry jello
2 cups boiling water
1 pint vanilla ice cream
1 6 oz can pink lemonade
1/2 cup chopped pecans

Thaw and drain the raspberries reserving the syrup.  Dissolve the jello in boiling water, add ice cream by spoonful and stir in till melted.  Stir in reserved raspberry syrup and lemonade.  Pour into a ring mold.  Chill until partly set.  Add raspberries and nuts.  Chill till firm. Turn out on a favorite plate on cake stand. Refrigerate until ready to serve.
Best made overnight!

This has been a busy week in the USA with Thanksgiving. A whole lot of  cooking  happening!