What would a tea party be without some good scones!
I love parties, especially tea parties. I love tea, I love tea sandwiches, and most of all I love a good scone, slathered with devonshire cream (or clotted) and some strawberry jam.
These were recently served at a tea party that was auctioned off by our craft circle. Twenty ladies for the afternoon enjoying tea, sandwiches, savories, desserts and these delicious scones.
Over the years I have experimented with so many different recipes for scones; Black Walnut, Almond Coconut, Chocolate Cherry, Pumpkin Chocolate and one of my favorite has been my Walnut Lavender Scones. I’m sure I’ve made orange scones before maybe with raisins but for this one I decided to use golden raisins and then brush the tops with cream and add some of my hail sugar.
I love baking and I don’t care what it is. There’s nothing better than a hot loaf of Italian or French bread right out of the oven slathered with some room temperature butter. That makes me want to get out my yeast and start some bread. Sweet breads and muffins are another one of my favorite things to bake.
Several years ago I made this Lemon Scented Pull Apart Bread. In fact it was back in 2011 when my daughter was home her wedding shower and her future mother-in-law and my sister were here; and everyone loved the bread. But, I was on some kind of diet at the time and I didn’t even eat it. This bread is on the top of my list to make again.
We’re having another cold spell here in Texas this week. Just a few days ago I was complaining it was hot again when it got up to 80’s. But like always, wait around a few days and the weather will change. So, when it drops back down in the 60’s (my kind of weather) I’m thinking about what I can bake. Don’t you just love the aroma of something baking in the oven whether it is a sweet or savory item.
Happy New Year to everyone! I have a short list of New Year’s Resolutions and that is to keep mall walking 5-6 times a week and hopefully add going to the gym a couple of days on top of that. Also and to try new biscuit recipes.
How many different ways can you possibly make a biscuit? Probably a lot more than I have baked. I love making biscuits and I can almost make them as fast as cracking open one of those tubes from the grocery. I always cringe when I pop those things open. I seldom buy canned biscuits but when I do and you take that wrapper off and you whack it on the counter I’m always jumping like I’d just exploded a M80 firecracker or something.
My mother use to make the best biscuits and her’s were thin. I’m sure I said this before but we liked the tops and bottoms because they were crunchy so she would hit them on the counter a few times so they would fall and then not rise as much. These days I like big biscuits but still like a crispy bottom and I finally learned how she got them that way. My mother always used melted bacon fat on the sheet pan and she would take the biscuit and put it on the pan (before baking) and let it touch the fat then flip it over leaving the tops of the biscuits with bacon fat on top too; no brushing with milk/cream/butter. So if you save your bacon fat like I do, use that instead of the milk or butter for brushing the tops of the unbaked biscuits. If you want you can always brush the baked biscuits with some melted butter when they come out of the oven. I brushed these with butter before baking because I didn’t want bacon taste to the biscuit since I was filling with country ham.
We had some old friends (Jackie & Ron) visit from Colorado recently and it was so much fun catching up with each other lives. Ron said he still remembers hushpuppies I made them years ago and I told him my hushpuppies were much better these days.
So, how did it turn out? Well my stuffed dates were probably cooked a little too long, I put too much of the crab topping on the redfish and forgot to give it extra time under the broiler and my clafoutis which was suppose to be part custard/cake really turned out a little more solid than I wanted because I left it to warm in the oven too long. But, good friends are forgiving and they enjoyed the dinner and I kicked myself all night because my dessert wasn’t just right.
On the way to Big Bend National Park back in the Spring we stopped at the Holland Hotel in Alpine, Tx one night and I had chicken fried wild boar with a jalapeño gravy. After arriving in Big Bend we had chicken fried something again. More chicken fried anything than I had eaten in a year. The jalapeño gravy was the best part of the dish and was worth every bite because I knew I’d be making it once we returned home.
So when I called this post Jalapeño Gravy WITH Chicken Fried Pork Tenderloin that is because I love the gravy and you can literally put it on anything chicken fried. I made this when the kids were visiting one weekend and I served it for brunch; but it could easily be a dinner entree with or without the biscuit supporting the pork tenderloin which is pounded out flat, egged, floured and fried and smothered with this wonderful gravy.
The Century restaurant at the hotel had a beautiful little courtyard where we dined. And as usual, I quizzed the waiter about the jalapeño gravy. It didn’t take me long to figure out that the gravy was milk gravy with some jalapeños and a little chili powder to turn it a pinkish color. Anyone who is a fan of milk gravy and know how to make it could figure the recipe out in a minute.
No this isn’t just another strata it has delicious hidden ingredients.
A strata is usually loaded with a lot of bread to soak up the eggy mixture. This recipe is held together with a yummy, chees sauce with only bread crumbs added to the top for some extra crunch.
I’ve had this recipe since early 70’s; and it was a Welcome Wagon favorite served at one of the brunches we had during the year. This casserole recipe and my Frozen Fruit Salad have remained two of my favorites for over 40 years now. Boy, does that ever date me.
So, if you are looking for a different breakfast casserole when you have guests for the weekend, give this a try. I’ve always said that breakfast is my least favorite meal. But, when I look back at some of the egg dishes I’ve posted here, there are quite a few that I could eat for breakfast, lunch or dinner. If you have a few minutes to spare look under “morning foods” and some of my a.m. favorites.
Seems like I’m posting a lot of dessert recipes lately but this dip is perfect for summer get-togethers and so easy to make.
What’s your favorite fruit? Mine is any kind of berry; strawberries, blackberries, blueberries and raspberries. If it ends in “berry” I like it. Or, on the other hand, I love mandarin oranges (the canned ones) mixed with bananas. My least favorite fruits would be pears and apples or grapes that are as big as golf balls; I won’t buy grapes when they are huge and I haven’t seen a small grape in years; I guess they are all pumped up with hormones or something. My husband is the grape buyer because he knows I won’t buy them when they go over $3/lb. This recipe comes just in time for all those summer fruits you will be seeing at the market.
When we are at any of our kids houses their refrigerators are full or organic fruits like blueberries, raspberries, blackberries and strawberries and of course they all eat bananas. My son, Paul would not touch fruit when he was a kid and my husband would try bribing him with money to get him to even try a strawberries.
You have never had a fruit dessert like this and a dip so easy; and never a recipe from me with only four ingredients.
Back in my catering days (and that seems a lifetime ago) I catered a party for this lady and she wanted a fruit tray but she had her own recipe for her favorite dip so she gave me the recipe and ask me to make it for her. I made the recipe and I loved it and the best part of it (other than the Eagle Brand milk taste) is the roasted pecans.
Blueberries and Lemon go hand in hand for a great flavor combination.
I’ve done a blueberry coffee cake before but I can’t say that this is a coffee cake. Put a big dollop of whipped cream beside it and it makes a great dessert. Serve it for brunch, lunch or dinner; you will enjoy it.
The only thing I did wrong with this cake was to over bake it. And, that’s my fault. I kept testing it and even though the recipe called to still have a few moist crumbs sticking to the cake tester I continued to bake it. I must have had a brain freeze for a moment or two.
I love making one layer cakes because there’s never a lot left over to tempt you to keep going back for more. Some cakes I have made live on in my freezer for a couple of months. They get cut into thin slices and wrapped for my husband’s sweet cravings.
Our garden club May luncheon is coming up and I’m doing the food. Tortellini Salad, Strawberry Dill Spinach Salad, and a Chicken Salad with orange maralade/mayo dressing. So, I wanted a savory muffin to go in the center of the plate in one of those cute little flower petal type muffin papers.
Finding a savory muffin was harder than I thought. My first zucchini muffin was awful and then I realized it was a “healthy” version of what should have been a good muffin – lo-fat cheese, no fat in the batter etc. My second attempt was a Bisquick version and even though it had 1 cup of Bisquick it had four eggs. I don’t know why that didn’t ring a bell in my head or in my ears anyway that are constantly ringing. Anyway, long story short that turned out more like one of those egg cups people make and mine was way too salty and that was probably because I added salt not thinking that the Bisquick had salt in it and then the cheese had a good amount of salty taste too.
I use to call my recipe for Devonshire Cream “Mock Devonshire Cream”, but this is too good to be a “mock” anything and I’m sure is better than anything you buy ready made in a jar.
Unless you have a cow out in your back yard where you can go milk her and take the unpasteurized milk and allow it to sit for 12-24 hours and then slowly heat it and then leave it to cool for another 12-24 hours you may want to make your own before going out and buying that cow just to get an authentic bowl of clotted cream to put on top of your scone to follow with jam. Devonshire cream is produced in Devon England.
Did you grow up eating hash (not that kind)? I remember having it once or twice as a kid but it wasn’t something on our weekly menu. I remember working with a girl decades ago (that’s a long time) and remember her telling me she cooked the same thing each week. Meatloaf for Monday night supper, chicken for Tuesday, maybe burgers for example for Wednesday and she would repeat the meals the next week.
I don’t repeat meals often and I have this blog to thank for that because I’m always trying to come up with something new to post. We do have burgers, pulled pork, chili, anything bar-b-queed showing up again and again but not on my weekly menus.
Usually when I do a beef roast, it is cooked with potatoes, carrots and onions. What else could you put in a pot roast? Never though of putting mushrooms in with the mix; I think that addition would be great and will try that the next time.
In my search for a cake to bake in my German pan (Gugelhupf – bundt) I came across a girl from Germany that posted a delicious looking cake. After translating some of her things so I could read the recipe I came across her blogroll and some of the blogs she follows which is where I happened upon Moey’s Kitchen blog.
I’m not sure if my translator worked word for work but I THINK she lives in Cologne, Germany with her husband and a cat in a city on the Rhine. Now doesn’t that sound wonderful and when I read about her trips to weekly markets, vegetable stalls and Turkish green groceries, French cheese vendors, regional butchers it makes me want to hop on a plane and knock on her day and say “What’s for lunch Moey?”
I’ve found my newest obsession now is to translate a few German blogs I’ve fallen for and then what’s next? I can move on to French, Swedish or just about anyplace my little nibble fingers will take me.
Now on to this French toast recipe. Moey gave me the idea of doing French toast in a muffin pan. Now why didn’t I think of that since my French toast making days goes back “decades”. These were absolutely beautiful and cutting the bread into cubes gives all those little crunchy edges to nibble on after it comes out of the oven. I added blueberries to her recipe and also some maple syrup with the milk/egg mixture. I also drizzled on some melted butter before baking.