Sunday, August 28, 2011

Scone Anyone?


Cranberry Orange White Chocolate Scones
2 cups King Arthur all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt 
1 stick (8 tbsps.) of cold butter 
1 cup dried cranberries, whole or roughly chopped
1 cup white choc. chips (or Baker's White Choc. bar roughly chopped)

1 large orange to zest and juice
1/4 cup heavy cream, buttermilk or whole milk 


In a large bowl sift the flour, baking powder, sugar and salt with a whisk until well blended.  Add the butter.

With a pastry cutter cut in the butter until it looks crumbly

add cranberries to flour mix

and coarsely chop (I sometimes use white chocolate chips if you can't find the baker's chocolate bars)

add the white chocolate to the flour mixture and combine

zest the whole orange and add to flour mixture

Cut orange and squeeze out all it's juice and pour into flour mixture.  Add cream and with a spatula mix completely then use your hands until it's well blended.  If it feels a little dry that's okay.

Keep in the same bowl, I forgot to make it into a flat fat disk, so if you forget too, that's okay.  Refrigerate.  Wipe down  the counter to prepare the surface (I went ahead and washed all the dishes and utensils).  You can chill the dough overnight too, just make sure to cover it with plastic wrap.

Preheat oven to 375 degree.  So this is what should have been my "disk" dough but instead it is my "ball" dough :)  Anyways, place it on a lightly floured surface (I may have gone overboard on the flour)

With a rolling pin, roll out the ball of dough until it's about 3/4" - 1" thick

Cut 12 slices

Place on cookie sheet

Sprinkle with sugar if desired

Bake for 20-25 minutes or until golden brown

Remove from oven and let cool.  In the meantime make the vanilla glaze (optional)

Vanilla Glaze
1 cups confectioners' sugar
1 teaspoons milk
1/4 teaspoon vanilla extract
1/2 teaspoon butter
In a medium bowl, mix all ingredients until glaze is smooth and there are no lumps.


Place scones on cooling rack and drizzle glaze on each one (you don't have to glaze your scones.  They're just as good by themselves).

Let glaze set for 5-10 minutes

At this point, say nothing, don't tell anyone but grab yourself a fresh cup of coffee, sit down, relax and enjoy a delicious, scrumptious scone.

Now, it's time to share them

Sunday, August 21, 2011

#6 Mary Ellen's Recipes - Pound Cake

2 sticks butter
5 large eggs
1 cup solid shortening
1/2 tsp. baking powder
3 cups flour - sifted
3 cups sugar
1 cup milk
1 tsp vanilla or lemon flavoring
1 tsp almond extract
Grated rind of 1 fresh orange

Cream butter, shortening and sugar.  Add eggs one at a time.

Sift flour if you haven't already (I also added the baking powder in)

Add flour, a little at a time so that it won't explode all over the place

Add the milk and flavorings.  Scrape down the sides every now and then so that all the ingredients mix thoroughly

Pour into well greased tube pan.  Bake for 1 hour and 15 minutes

What's this you ask?  It's my "clean as you go" method.  Never done it?  You should try, it will make life easier

Don't forget to wipe down the mixer, it'll give it a longer life.

WOW!!  Do you think I may have filled the pan up too much?

Unfortunately, it was a little too much that I had to end up trimming off the excess.  I realized that it was because I used a Bundt pan and not a tube pan which I believe holds more.  Oh well.

and as you can see, I didn't grease the pan enough so some of the cake stuck to the pan.  I could say this cake was a flop only by the way that it looks but once you tasted it, it was thick, moist and deeeelicious.  No complaints from anyone :)

I love a thick moist cake.  Yum!!


Schnitzel und Spaetzle

SCHNITZEL
6-8 pork loin cutlets
1 1/2 cups flour
2-3 eggs beaten
1 1/2 cups bread crumbs
3 sheets of wax paper (about 2 ft. long)
Salt
Lemon
Peanut oil

Take one slice of pork meat at a time

and place it on one side of a sheet of wax paper.  Fold over the wax paper other side onto the top of the meat.  With a meat pounder, pound the meat until it's very thin (about 1/8" thick)

Gently remove the top wax sheet and set meat aside 

until they're all done

Heat about 1/2 - 3/4 cup oil until hot

In the meantime, prepare the flour, eggs and bread crumbs.  Place them each in their own container.  I find that pie plates are a perfect size and height for dredging.  Dredge each slice one at a time into the flour, egg, bread crumbs and

then carefully add to hot oil.  Fry both sides for about 5 minutes.

Place the cooked pork on a platter with paper towels to drain excess oil

Once all the frying is done, place the platter of Schnitzel in a warm oven (about 175 degrees F).  Reserve the drippings for later.

SPAETZLE (German Noodles)
2 1/4 cup sifted all-purpose flour
1/2 tsp salt
2 eggs
1 cup milk

Mix flour and salt, add eggs and milk.  I made a mistake by trying to use this handheld mixer.  It didn't work as the mixture was too tough for it.  I used my faithful rubber spatula instead and it worked a whole lot better.

Stir until smooth.  This can be a little tough and difficult to stir because it's so thick and pasty but that's okay.  It's supposed to be like that.

This folks, is an authentic, Spaetzle maker.  I've had it for over 20 years.  We bought it while living in Germany when my husband was stationed there.  Nifty gadget, wouldn't you say??

It fit's perfectly on my pot.  It's like they were made for each other :)  If you don't have a Spaetzle maker, I'm told you can use a colander along with a rubber spatula (google it and you'll find an array of updated makers)

Over boiling water, squeeze mixture through Spaetzle maker

Carefully hold red handle with one hand and with the other hand hold onto the cupbox that holds the mixture and slide back and forth.  Mixture will squeeze through the holes and fall into the boiling water.  (My one hand wasn't holding onto the handle only because I was taking the picture).

Allow noodles to boil for 2 1/2 minutes until they float to the top

With a large slotted spoon,  scoop out the noodles that have floated to the top.  Shake of excess water and place in a large bowl.

SPAEZTLE SAUCE
16 oz. Sour cream
2-3 tsp onion powder
Drippings from the cooked Schnitzel

Drain all but about a 1/4 cup of the drippings.  Heat to med-low and pour in the whole container of sour cream, add the onion powder.  Stir and warm thoroughly.  Salt to taste.

Serve the sauce over the Schnitzel and Spaetzle.  Ist gut!

We moved into our new home around eight months ago and I think because of the move, I lost my original  Schnitzel and Spaetzle recipe.  My good friend Daphnee originally gave it to me when we were "military wives" back in Germany and I kept it all these years until now.  I was able to email Daphnee to ask her for the recipe and as always, she came through in no time.  The only thing she didn't send was the Spaetzle sauce so I had to 2nd guess the ingredients.  I remember the sour cream and onion powder but I feel like there's one more ingredient missing.  I wanna say it's worchestershire sauce but I'm not positive.  So I concocted what I think was the sauce and it came pretty close to it, it's still bugging me though that something's not righ I just can't seem to pinpoint it.  I hope I do find my original recipe, I'm so sad without it.

Anyway, I ended up making a recipe and half of the Spaetzle because I was feeding six people including two meat and potatoes men.  As you can see, I didn't use any lemons because I didn't have any.  I also didn't have bread crumbs so I ended up using "shake and bake".  Yea, not very authentic but oh well.  The family still loved it and ......it's all gone.
I rarely ever make this recipe in the summer time only because you really put in a good workout when making the Spaetzle.  But we were all in the mood for it and the workout was well worth it :)
This recipe is shared with:
StoneGable
Tempt my Tummy Tuesdays
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