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Recipe Request: Scones
My scone recipe (see below) makes really delicate and light scones -- like the best biscuits my grandmother made. Calls for buttermilk, which is, I think, what makes them so light. The recipe is for orange-pecan scones, but you can alter the add-ins to make whatever kind you like -- it is pretty forgiving:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
2 teaspoons grated orange rind
1/3 cup cold butter, cut into pieces
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 cup chopped pecans
1 teaspoon vanilla
sugar
Preheat oven to 425º
Combine flour, baking powder, salt, sugar and orange rind.
Cut in butter until crumbly.
Add buttermilk, orange juice, vanilla and pecans, stirring just until moistened.
Turn dough out onto lightly floured surface.
Knead 3 or 4 times (but handle lightly).
Divide dough in half.
Pat each half into a 7-inch circle and place on a lightly greased baking sheet.
Cut each circle into 8 wedges.
Sprinkle with sugar.
Bake 12 to 14 minutes or until golden brown.
ruby red grapefruit...... from texas!
This may sound weird, but my husband's family has a recipe for a grapefruit and avocado salad. He says it is great.
Our avocado only had one on it this year, but the grapefruit tree is loaded (way more than we can handle). We are giving away to everyone we see.
Lay out your cookie tray for me, see if we need to trade recipes
brownies
short bread (both plain and chocolate-dipped)
M&M cookies
pecan bars
coffee toffee (actually candy - not cookies)
sugar cookies
gingerbread men (and stars, trees, etc.) -- with dough left over from the gingerbread houses
cheese straws (savory -- not sweet, but an annual tradition)
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Recent Comments | Response to Comments
Southern Bread Traditions
My family is from Georgia, Alabama, and Mississippi. I'd say that every bone in my body is southern -- no carpetbaggers here. I never heard of the no cornbread with meat rule. A typical meal at my grandparents' (including breakfast) would include at least one meat and often two; at least 3 vegetables; biscuits AND cornbread. Cornbread (including hushpuppies) is never sweet and contains no flour -- only cornmeal. This, of course, is how I was raised. I would never criticise someone else's taste or opinions. But if you come to my house and cornbread is on the menu, it will not be sweet and will not be dependent on whether there is also meat on the table. On the other hand, I have deviated from my grandmother's recipe by experimenting with whole wheat biscuits.
Recipe Request: Scones
My scone recipe (see below) makes really delicate and light scones -- like the best biscuits my grandmother made. Calls for buttermilk, which is, I think, what makes them so light. The recipe is for orange-pecan scones, but you can alter the add-ins to make whatever kind you like -- it is pretty forgiving:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
2 teaspoons grated orange rind
1/3 cup cold butter, cut into pieces
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 cup chopped pecans
1 teaspoon vanilla
sugar
Preheat oven to 425º
Combine flour, baking powder, salt, sugar and orange rind.
Cut in butter until crumbly.
Add buttermilk, orange juice, vanilla and pecans, stirring just until moistened.
Turn dough out onto lightly floured surface.
Knead 3 or 4 times (but handle lightly).
Divide dough in half.
Pat each half into a 7-inch circle and place on a lightly greased baking sheet.
Cut each circle into 8 wedges.
Sprinkle with sugar.
Bake 12 to 14 minutes or until golden brown.
ruby red grapefruit...... from texas!
This may sound weird, but my husband's family has a recipe for a grapefruit and avocado salad. He says it is great.
Our avocado only had one on it this year, but the grapefruit tree is loaded (way more than we can handle). We are giving away to everyone we see.
Lay out your cookie tray for me, see if we need to trade recipes
brownies
short bread (both plain and chocolate-dipped)
M&M cookies
pecan bars
coffee toffee (actually candy - not cookies)
sugar cookies
gingerbread men (and stars, trees, etc.) -- with dough left over from the gingerbread houses
cheese straws (savory -- not sweet, but an annual tradition)
Bison Burger.
I like them better than beef burgers. If we go out for hamburgers, and bison is on the menu, then that is what I order.
no-bake dessert ideas?
thanks, guys for some terrific suggestions. We had already nixed the ice cream idea (our guests will be traveling about 45 minutes, and the weather is cold and wet).
We considered something with custard, and I really was lobbying for chocolate mousse. I think that chocolate is going to win.
As we are about 45 minutes from the closest grocery store (mountain cabin in North Carolina), we are making do with what's in the fridge.
Thanks again.
Win a Free Organic D'Artagnan Turkey Here!
We are definitely having the bacon cornbread dressing.
Win a Free Organic D'Artagnan Turkey Here!
it's going to have to be the Corn Bread Dressing with Pecans and Bacon
Win a Free Organic D'Artagnan Turkey Here!
Do I have to choose only one?
I would say the Best Drop Biscuits, but the Oven Roasted Potato Wedges also sound great.
anybody have a hot cocoa mix recipe?
My hot cocoa "recipe" is pretty basic. I like mine very dark and a little bitter, so you might have to adjust to your taste:
equal parts cocoa and sugar -- for example for 8 ounces of milk, I use 2 tablespoons each of cocoa and sugar.
Actually I blend that into some extra milk and whisk it until it's dissolved, so that might end up being the right amount for about 9 ounces of milk.
Sometimes I add a splash of vanilla after it's heated.
Favorite Vanilla?
The absolutely best vanilla I ever had was a brand of Mexican called Xel-Ha.
My brother brought me back an entire pint of it when he was down there on vacation. I've used it all up and have not found any other that is as good as that. So, if you are ever in the vicinity of Cozumel (near where the cruise ships come in), look for it.
Ricotta Recipes Needed!
OK, so what's Italian Love Cake?
by the way, the Italian Easter Pie (or, as some call it, Ricotta Pie) is terrific.
Cook the Book: 'The Modern Baker'
My biggest baking disaster was a loaf of bread that I actually named "disaster bread."
It was the year that 4 hurricanes came through central Florida. We were "between" hurricanes and were moving to a new house across town. I decided to make a loaf of bread to take to the new house.
I accidentally picked up my bag of mixed nuts and seeds and used that instead of flour (how could I not notice?). I was aware that it seemed kind of "dense" when I kneaded it, but the brick that came out of my oven was indescribable. It actually tasted kind of good, if you could get past the texture.
spice cake recipe needed
Thanks, guys, for all of your recipes and suggestions.
Here's what I'm going to do:
I have some egg whites left over from a tart I made this weekend. I'm going to start with a basic white cake, to which I will add spices.
That will give me a starting point and then I can vary/add/subtract from there.
My goal is to have the cake recipe perfected by Thanksgiving so that I can bake it for my dad -- and everyone will rave over how much it is just like Grandmother's!
spice cake recipe needed
@Niblet: I actually did look at Emeril's recipe, but don't think that is like what I am looking for.
@beth1: I think that, rather than a yellow cake, I will probably start with a white cake. This was definitely a light-colored cake.
The problem with most of the recipes that I have found is that they are for the more traditional molasses/brown sugar -- ginger -- type of dark spice cake. I have several terrific gingerbread recipes, but this is not what I am looking for at this time.
@laurelvan: I would love to see your 1939 recipe, if it is for a lighter version. As I mentioned in my original post, the predominant spice flavor is that of allspice. Of course I can play with, and alter the spices called for in a recipe. Mainly I am looking for that light beige color and light, but moist, texture.
Thanks, everyone for suggestions!
Soda vs. Pop vs. Whatever: What Do You Call Cola Drinks?
Well, I don't have a "why," but I think that in the south, it is most common to call all soft drinks "coke."
I know that we always did (in Georgia). Now I most often use "soft drink" but "coke" still makes sense to me. "Pop" and "soda" always sounded wrong to me.
i'm looking for the best pound cake recipe ever!
This recipe for sour cream pound cake has been in my family for several generations. It is not at all temperamental and quite easy to make -- always wonderful. My grandparents were bakers/caterers and they even used it for wedding cakes:
2 sticks butter, softened
3 cups granulated sugar
6 eggs
1 cup sour cream
3 cups cake flour
1/4 teaspoon soda
1/4 teaspoon salt
1 teaspoon vanilla
Preheat oven to 325º
Cream sugar and butter.
Beat in eggs, one at a time.
Add sour cream.
Sift together dry ingredients and gradually add to creamed mixture.
Add vanilla.
Pour batter into greased and floured bundt pan and bake for 1 hour, 15 minutes.
cake cooked in a waffle iron?
It is my plan to layer the waffles with vanilla custard, then top with fresh peaches.
different cocoas
Hershey's does make a dutch process cocoa. They market it as "Special Dark" and it comes with the same label as their special dark candy bar.
I use both natural and dutch cocoa, depending on what I have on hand. Each gives its own special flavor to the recipe. But you have to be careful. If the recipe calls for baking soda, then use natural cocoa (dutch processed cocoa is quite alkaline, and combining it with baking soda can give a strange taste to the food it's cooked in).
SE users: please introduce yourselves.
papillon -- actually the name of my cat (who looks nothing like a butterfly). I'm not telling my age, but it looks like I am older than all of you. No children, but two cats -- the other is Ebony (guess what color she is).
I love to bake and like to spend all day in the kitchen, when I have time -- which is rarely.
I read SE daily, but don't often post.
My day job is totally unrelated to food (teaching) and I live in central Florida.
Cook the Book: The Cornbread Gospels
I grew up on true Southern cornbread, which does not have any sugar (or flour) in it. Therefore, I never developed a taste for the Jiffy mix. My cornbread is simply cornmeal (preferably yellow), buttermilk, egg, and shortening (plus leavening, of course).
And it must be baked in a smoking hot cast iron skillet.
But, I also loved my grandmother's johhny cakes, which were fried on the stove, also in a cast iron skillet.
Baking with Dorie: Lemon-Lemon Lemon Cream
this does look spectacular, and I will be trying it. But, I want to know where LoCo lives. My Meyer lemons are already juiced and in the freezer. My tree has blossoms on it, but I won't have ripe lemons again until Christmas.
We are in central Florida.
So, how likely are you to make those Sloppy Joe's?
I haven't made (or eaten) sloppy joes in so long that I can't remember the last time. The recipe looks really good and I will definitely try it. But will have to wait until my parents leave (they are visiting for a week), as my mom does not eat ground beef or tomato products!
my yeast bread dough always rises really fast
OK, I will try the overnight in the fridge method next time -- it will just require some advance planning.
As for "sourdough tends to be a slow riser anyway" -- maybe that's the way it's supposed to be, but that has not been my experience. Either it overproofs and I have to punch it down and start over, or it deflates once in the oven. Perhaps it will work with the fridge method also.
Thanksl for your advice!
Do you have one favorite go-to, all comprehensive cookbook?
My mom gave me "The Settlement Cookbook" when I first went out on my own, and I loved that book. Gave my copy to my nephew when he got his first apartment, planning to gey a new copy for myself.
Was disappointed to find that it is out of print.
I have since bought the 75th anniversary "Joy of Cooking" and have been enjoying it almost as much as Settlement.
Soda vs. Pop vs. Whatever: What Do You Call Cola Drinks?
I am from Sparta,TN. Like most of the South, we called everything "coke" as a generic term, but there was another, even more common term. All soda pops were called "cold drinks" -pronounced "co'dranks." This referred only to soda pop, not to juices or any other, well, cold drinks. I've since lived in South Florida and New York City, where it was "soda," and Illinois, where it is "pop." I usually call it soda, but can never bring myself to call it pop; when I was a kid, everyone made vicious fun of anyone who said "pop" because it marked them as a Yankee (in our eyes- for some reason there was not such a stigma on soda.)
Southern Bread Traditions
I am labeling this off topic. Since it seems to be lacking one. Here is an SE tradition if there ever was. Shove a biscuit in it's craw and chew. This topic is done.
Southern Bread Traditions
@poultry....again, whats the basis on posting this thread? There is no lead-in other than you touting your "expertise" on southern carbs.
Vodka and coke sounds about as delicious as smearing things with sorghum. Moving on...
Southern Bread Traditions
Nothing wrong with vodka and coke either but it's doesn't have much tradition at the bars I've been too.
Southern Bread Traditions
hee hee. i've been called a wallflower before and a host of other things. but never a carpetbagger.
Southern Bread Traditions
Now THIS is what I'm talking about. Everybody in the ring. Nothing but fists and fur!! Woo Hoo!!
Southern Bread Traditions
I'm a grownup and if I want to eat cornbread with sushi, or biscuits with palak paneer, I will!
Southern Bread Traditions
Thank you, Jerzee, Chelley, and Adam.
@Poultry, I take offense to anyone calling someone else's food preferences an abomination. You like what you like and that's fine. Someone else's tastes can be completely different. And that's fine, too.
As far as slamming people's heritage (Carpetbagger? Who cares?), that's just rude and obnoxious. I come here to talk with a wide variety of people about what they like and what they eat, so I can learn about the interesting differences. Someone who sets themselves up as an expert and proclaims that what everyone else likes is wrong doesn't have a whole lot of credibility, as far as I'm concerned. Anyone who's been around food long enough knows that there are infinite variations based on region, family, and personal taste. If you don't recognize that, there's not much left to talk about.
Recipe Request: Scones
Lemonade scones- faultless!!!!
Ingredients
300g (2 cups) self-raising flour, sifted
55g (1/4 cup) caster sugar
125ml (1/2 cup) thick cream
125ml (1/2 cup) lemonade
40ml (2 tbs) milk
Method
Preheat the oven to 220°C. Lightly grease a baking tray.
Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned. Serve warm with your favourite jam.
Recipe Request: Scones
1c flour
1/4 c sugar
1 T baking powder
1 t salt
1/4 c dried fruit
1/4-1/2 c heavy cream
mix, pat out, cut up and bake 425 for 15 minutes
I always get compliments on them.
Recipe Request: Scones
Scottish Buttermilk Oat Scones
Dried currants are the special touch in these buttery scones.
Ingredients
1 C. Steel Cut Oats
1 C. buttermilk, room temp.
1 tsp. sugar
2 tsp. baking powder
1/2 C. whole wheat flour
1/2 tsp. salt
1/3 C. dried currants
1/4 C. unbleached flour
1 tsp. baking soda
4 Tbs. softened butter, cut into pieces
1 Tbs. milk
Non-stick cooking spray for baking sheet
cinnamon and sugar for topping
Directions
Preheat the oven to 350 degrees. Place the oats in a pie pan and toast them for 20 minutes stirring often to toast evenly and not burn. When slightly golden, remove. Combine with the buttermilk in a bowl and let stand for 20 minutes. In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants. Reset the oven to 400 degrees and spray cooking spray on baking sheet. Using a pastry blender, cut butter into the flour until the texture is coarsely crumbled, then stir in the buttermilk mixture until combined. Flour your hands and scoop up the dough, forming it into a ball. Do not over-mix. Press the ball of dough directly onto the pan, then press directly onto the pan, then press into a 3/4" thick circle. With a sharp knife, score the surface, almost to the bottom, making eight wedges. Sprinkle a bit of sugar and cinnamon on top. Bake for 12 to 15 minutes. Cut into wedges.
Make 8 scones.
Hillary
Chew on That
Recipe Request: Scones
I typically just base my scones off of the Smitten Kitchen's recipe for basic cream scones. Which are super simple and always delicious.
http://smittenkitchen.com/2006/11/dream-a-little-dream-of-scone/
I do like to add some vanilla and maple syrup to the cream before I add the dry ingredients. And I do add some cinnamon and a dash of nutmeg to the dry stuff, as well as a sugar cinnamon mix to sprinkle on top.
A very light hand is key when it comes to mixing your dough!
I've never used buttermilk and will certainly try out some of these other recipes.
Recipe Request: Scones
My mom's scone recipe uses heavy cream and is divine. I used to make the recipe when I was catering and made countless variations of it. Mom is not with us any longer and she would be very proud for me to pass her recipe on.
1 3/4 c. ap flour
2 1/4 t. b powder
2 T. sugar
1/2 t. salt
1/3 c. butter, softened
3/4 c. currants (soak in cassis or brandy, if desired)
2 eggs, beaten
1/3 c. heavy cream
Batch can be very successfully doubled for a large crowd.
Sift flour, bp, sugar and salt in bowl. Cut in butter. Fold in currants. Reserve 2 T. egg for brushing tops. Combine remaining egg & cream; add to dry ingred and stir just until all flour is moistened. Place on lightly floured board; pat to 1/2" thick. Cut into diamond shapes; brush with reserved egg and sprinkle with gran. or turbinado sugar. (or pat dough out into a circle and cut in wedges for a more rustic look) Place on ungreased baking sheet. Bake @ 450 for 12-15 min. Makes 12-15.
Change out the currants for golden raisins or candied orange rind soaked in Grand Marnier, Cointreau or brandy. Drizzle with an icing using the reserved liquour or OJ /zest. Or dried cherries soaked in Kirsch. Or dried cherries/toasted pecans. Let your imagination run wild!
BTW, papillon, your scone recipe sounds wonderful! I will try that for sure.
@kgibson - what do you use for your cinnamon filling? That sounds like something my savory-loving husband WOULD eat. He makes great exception for cinnamon rolls!
Recipe Request: Scones
I wish I could lay my hands on my mother's scone recipe. It has lots of butter, sour cream and orange zest. No cream or buttermilk. They are melt in your mouth delicious and not heavy or cakey - they are in a class of their own. I have the recipe packed away somewhere, and I'll post it if I ever get to unpack.
Recipe Request: Scones
Recipe Request: Scones
I make a ton of scones and sell them also, people call me Joan Scone or just Sconie, I can't give you my recipe but the above mentioned looks pretty good, I would add about a 1/2 tsp. baking soda and increase the butter to 1/2 cup. Just don't over Kneed. If you want to add any dry fruit, be sure to soak it in hot water a fwe minutes and drain well, my most popular flavor is Cherry White Chocolate.
Soda vs. Pop vs. Whatever: What Do You Call Cola Drinks?
I live in Illinois and kids usualy call it "soda". but older folk call it soddy or soda pop. my parents told me that in mass. they call it "tonic"
Soda vs. Pop vs. Whatever: What Do You Call Cola Drinks?
I grew up in the Hudson Valley of NYS, and "Soda" was what we called it, with a qualifier (Pepsi, Coke, 7-up, Ginger Ale, etc). "Pop" was a reference I only saw in comic books.
Now, I live in the VA burbs of DC, and nothings changed, it's still "soda". I do have a childhood friend who lives in Atlanta who tells me that all soda is coke, as in "Hey, can you get us some cokes?" "Sure, what kind of cokes do you want?" "Oh, get me a Sprite."
ruby red grapefruit...... from texas!
not sure if they're from "red cooper" -- i got them at sam's club and the box says Texas Ruby Red ..... i have to say they are very good....
sweet and very juicy..... i know indian river is a good brand also...
but i hear that texas produces the best red grapefruits... don't know if it's true or not .... but these were definitely very nice.....
ruby red grapefruit...... from texas!
Ruby Reds are my favorite. Boma restaurant in Disney's Animal Kingdom Lodge serves my favorite salad which has Ruby Red grapefuit, avocado and papaya...with a light vinegarette. It's really refreshing and yummy!
For brunches or lazy Sunday b'fast in bed, I like to do a ruby red grapefuit broiled in the oven with brown sugar on top...the sugar gets melty/crispy and the just warmed fruit gets ultra juicy and delish.
ruby red grapefruit...... from texas!
Were these grapefruit from "Red Cooper"? If so, I just sampled a case of them (at "Red's" risk) and found them to be good, but really no better than the Indian River Florida version.
ruby red grapefruit...... from texas!
Lots of restaurants serve grapefruit and fennel salads this time of year.
If ambitious, you could make marmalade.
Marinating it with liquors and serving it on top of ice cream?
Probably any recipe that uses lemons or oranges, subbing the grapefruit would work--like grapefruit bars, rather than lemon bars.
ruby red grapefruit...... from texas!
yes, the combination is divine. one of my favorite restaurants serves a signature salad year round with baby greens, avocado, grapefruit, cottage cheese, and chili jam. wonderful contrast of flavors and textures, and delicious during any season!
ruby red grapefruit...... from texas!
@papillon - i always mix the two, avocado's and grapefruit is a beautiful combination. you're lucky to have these great things growing in your yard.... that's nice.
Lay out your cookie tray for me, see if we need to trade recipes
Don't you ever sleep?
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my yeast bread dough always rises really fast
Posted by papillon, March 25, 2008 at 11:16 AM
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My family is from Georgia, Alabama, and Mississippi. I'd say that every bone in my body is southern -- no carpetbaggers here. I never heard of the no cornbread with meat rule. A typical meal at my grandparents' (including breakfast) would include at least one meat and often two; at least 3 vegetables; biscuits AND cornbread. Cornbread (including hushpuppies) is never sweet and contains no flour -- only cornmeal. This, of course, is how I was raised. I would never criticise someone else's taste or opinions. But if you come to my house and cornbread is on the menu, it will not be sweet and will not be dependent on whether there is also meat on the table. On the other hand, I have deviated from my grandmother's recipe by experimenting with whole wheat biscuits.