This is a real nice recipe to make. I took this from my cookbook “The B & B Cookbook”. It makes 6 wedges.
You will need:
- 1/4 cup heavy cream, plus extra for brushing scones
- 1 large egg yolk
- 1/2 tsp. vanilla
- 1 cup flour
- 3 tbsp. sugar, plus extra for sprinkling on scones
- pinch of salt
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 3 tbsp frozen butter, grated (makes for fluffier scones)
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
Preheat oven to 400 degrees.
In a small bowl whisk together 1/4 cup of the cream, egg yolk and vanilla.
In another bowl, sift the flour, 3 tbsp. sugar, 1/2 tsp. vanilla, pinch of salt, baking powder, baking soda and cinnamon. Add the butter and gently stir to mix. Stir in the pecans and cranberries.
Add the cream mixture and stir with a fork until it forms a sticky dough, but still manageable. Knead the dough on a lightly floured surface for about 30 seconds. Pat into a 3/4 inch thick round and cut into 6 wedges.
Transfer the wedges to a parchment lined baking dish. Brush each one with the extra cream and sprinkle with some sugar.
Bake the scones in the center of your oven for about 15-18 minutes or until a light golden.
The only thing needed here is some fresh butter and jam, a spot of tea or a good cup of coffee. Oh, yes, and having a good friend to share it with is an excellent idea.
Ramekin Puffed Potatoes
Potatoes can be prepared in a million different ways, that’s for sure. Guess what? Here is one more. This is a classy presentation.
Preheat oven to 425 degrees.
- 2 1/2 lbs. potatoes (Yukon Gold is best)
- 4 eggs
- 1/2 cup milk
- 1/2 cup flour
- pinch of pepper
- 1/2 tsp. finely crushed fennel seed
- salt to taste
- softened butter
- 1/4 cup panko crumbs
Peel potatoes and cook until tender (about 15-20 minutes). Mash the potatoes and place in a mixer and mix until smooth.
Whisk together the eggs, milk, flour, fennel seed, pepper and a pinch of salt in a bowl. Stir into the potatoes until well blended.
Butter generously eight ramekin dishes. Sprinkle with bread crumbs and shake off the excess. Spoon the potato mixture equally in the dishes and smooth off the tops. Now for some quirky reason let this stand for 30 minutes before putting into oven.
Bake these for 30 minutes until puffed and golden. Serve immediately.
When you prepare your dinner with that extra touch, you elevate the dinner to a higher level. You feel good when everyone raves about it and you say, often now, “damn I DID this”.
Tenderloin With Whiskey Brown Butter
There are times when something special cries for the absolute unique dish. This one should do the trick. It is easy to do and if you want kudos that will last for eons, try this one.
You will need:
- 1 1/2 lbs. Beef Tenderloin (whole)
- 2 tbsp. olive oil
- 3/4 cup whiskey
- 1 tbsp. fresh sage, chopped fine
- 1/4 cup unsalted butter
- 1/2 cup pecan pieces, toasted, roughly chopped
Preheat oven to 400 degrees. Heat the olive oil in a thick bottom saucepan. Season the meat with salt and pepper. Carefully set the meat in the hot oil and brown all sides well (about 8-10 minutes). Do not burn the bottom of the pan as it will be used to the sauce later.
Set the meat in a baking dish and continue cooking in the oven to desired doneness. (Medium is probably the best choice). Pour excesive oil out of the pan. Remove pan from heat and add the whiskey and sage, reducing in half. Should take about 2 minutes. Now add the butter and pecans and cook only until butter turns a golden brown. Remove immediately so it doesn’t burn but keep warm.
Remove tenderloin from the oven and rest for about 7 minutes. Slice in 4 pieces and drizzle the sauce over top.
Serve this with garlic mashed potatoes and broccoli and cooked carrot sticks. Yummy-yummy!
Lacy Citrus Delights
These can easily become your very favourite cookie first time you make them. They are soooo good and easy to make. My grandchildren just love them.
You will need:
- 1 cup sugar
- 3 tbsp. flour
- 1/4 tsp. baking powder
- pinch of salt
- 1 egg
- 1 cup rolled oats (not the instant kind)
- 1/2 cup melted butter
- 1/2 tsp. pure vanilla
- grated lemon, orange and lime
Preparation:
Preheat oven to 350 degrees.
In a small bowl, mix the first four ingredients and set aside. In a medium bowl, beat egg and add rolled oats, melted butter and vanilla. Combine the dry ingredients into the wet and mix thoroughly. Add the citrus zest and stir in.
Line cookie sheets with tin foil, shiny side up. Drop 6 tsp. of batter, one tsp. per cookie, onto each sheet. They will spread out during cooking time and become very thin and lacy. Bake for 8-12 minutes, watching carefully. They are cooked only to a golden brown stage.
Now for the big secret: DO NOT EVEN THINK ABOUT REMOVING THESE COOKIES FOR AT LEAST FIVE MINUTES. If you do, they will NOT release. Cool on a rack. Peel the tin foil off the cookie. Your cookies will have a mirror-like finish on the bottom. Now, try one. Taste the freshness of the citrus and the light crunch of the cookie. Ummmmmm.
Now, am I right? Are these now your favourite cookie? Enjoy
Garlic Mashed Potatoes With Attitude
These are great potatoes and it was my son-in-law who taught me how to get “lumpless” potatoes, guaranteed.
Enough potatoes for your guests
- 1 egg
- 1/4 cup butter
- 1/4 cup sour cream
- 2 inch cube of cream cheese
- 1 baked garlic head, flesh only
- Whipping Cream
Preparation:
Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned potato ricer, mash the potatoes. Now put the mashed potatoes in your mixer, add all the ingredients and beat until smooth and no lumps appear. Use enough cream to make it light and fluffy.
To bake a head of garlic. Cut off the top of the head and discard, put in tin foil, pour a good quality olive oil just over the top. Seal and bake about 40 minutes at 375 degrees. Make sure it has caramelized before removing from the tin foil. When it has cooled for a few minutes, squeeze out the flesh into the potato mixture.
These potatoes are sooooooo good and will go with any dinner you are planning. Everyone in this house loves them. Enjoy!
Garlic Mashed Potatoes With Attitude
- Enough potatoes for your guests
- 1 egg
- 1/4 cup butter
- 1/4 cup sour cream
- 2 inch cube of cream cheese
- 1 baked garlic head, flesh only
- Cream
Preparation: Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned hand masher, loosely mash the potatoes. Now put the mashed potatoes in your mixer, add all the ingredients and beat until smooth and no lumps appear. Use enough cream to make it light and fluffy.
To bake a head of garlic. Cut off the top of the head and discard, put in tin foil, pour a good quality olive oil just over the top. Seal and bake about 40 minutes at 375 degrees. Make sure it has caramelized before removing from the tin foil. When it has cooled for a few minutes, squeeze out the flesh into the potato mixture.
Always a favourite with friends and family alike.
McLaren’s Cheese Biscuits
These are amazing biscuits to serve with dinner. Would be a great enhancement to the Ginger Lamb Loin dinner. This recipe makes 12 biscuits.
- 6 tbsp butter, melted
- 3 3/4 cups flour
- 1 1/2 tbsp baking powder
- 1 1/2 tsp. baking soda
- generous pinch of salt
- 1/2 cup cold butter, cut in small cubes
- 2 1/2 cups McLaren’s cheese (red tub)
- 1 3/4 cups buttermilk
Preheat oven to 425 degrees. Brush large muffin tins with the melted butter, reserve remaining to brush on the baked biscuits.
In a mixer, pulse the flour, baking powder, baking soda and salt to combine. Add 1/2 cup of the chilled butter again pulsing until coarse meal forms. Transfer to a large bowl and fold in the cheese. This cheese must be broken into smaller pieces. It is so creamy it won’t grate.
Add the buttermilk and mix only until blended. This will be sticky. Divide into the muffin tins (approximately 1/2 cup each).
Bake until golden brown (25-30 minutes) and brush with remaining melted butter. Let them cool in the pan for about 10 minutes and serve warm.
In a word…scrumptuous.