International Scone Week- Scones- American Style

I have been eating scones for a long time.

And personally, I like them better UK style.

And Australian style, too, for that matter.

Here in the United States, we have a tendency to add

stuff inside and make them more like a cookie.

We make scokies.  More like a sweet biscuit with

lots of fruit and chocolate inside.

Whereas in the UK, they are like a big fluffy American style,

but slightly sweet biscuits.

Actually- language fails me- it is all English- but we don’t

have the same definitions- like for scones?


So- since I am an American I went with this scone- Peach Cobbler Scones.

They are light and kind of fluffy- sweet and cinnamon”y” and filled with peaches.


They went really well with a cup of Darjheeling tea.


And the peaches I used were spectacular.

But I didn’t like them as much as I do UK cream scones with jam and clotted cream.

So- here is the recipe- I got it off of Pinterest.

Peach Cobbler Scones

3 cups AP flour

1/4 c granulated sugar

3 tsp baking powder

1/2 tsp baking soda

2/3 tsp salt

1/2 c cold butter, chapped into small cubes

1/4 c shortening

1 egg, beaten

3/4 c cold buttermilk

1 tsp vanilla

1 peach or two peeled, sliced thin

Cinnamon sugar for sprinkling


Mix all dry ingredients together and cut in butter and shortening

until the butter is pea sized or smaller.

Make a well in the center of flour and pour liquid ingredients into it,

beating egg and milk together and adding flour from the sides of the

well until you have a soft dough.  Clump together with your hand gently

until all the flour is incorporated- do not knead- use more of a folding

technique.  Roll out to a large rectangle,  brush buttermilk or cream on

half of rectangle, sprinkle with cinnamon sugar, place the peaches on

the half lined up next to each other and sprinkle again.  Next fold the

other side over the peachy side and press lightly to seal.  Cut into 8 pieces,

using a spatula put the scones on a parchment paper on a  cookie sheet.

Brush tops with cream and sprinkle once again with cinnamon sugar.

Bake at 400 degrees F for 15-18 minutes

These are good served with peaches and cream(whipped) on top.


Leek and cardamom fritters- recipe


My daughter in law, Willow, introduced me to these – she is a marvelous cook.   What I like

best about Willow’s cooking is that she knows no fear.  She follows recipes and patterns-

adapts freely according to what she has in stock and offers it up with a panache that invites

you to enjoy her creation along with her.

I am pretty much a pushover when it comes to 1) cardamom, 2)fritters, and 3) Leeks- so this

recipe was almost tailor made for me to try.  Let me warn you- there are a lot of steps- and it

is a little fiddley- but I think the fritters are totally worth it for a special occasion- and the recipe

makes a LOT of fritters that are really good as left overs.

This recipe is an adaptation from a Yotam Ottolenghi creation- but I have not seen the original

recipe and I adapted the one I did see- so and adaptation of an adaptation.



Ingredients: and method

About 1/2 cup of olive oil

3 leeks, carefully cleaned and thinly sliced} sautee leeks and

1 medium sweet onion, chopped fine} onion in 3 TBS oil for 10-15 minutes.

1 tsp. ground cumin

1/2 tsp ground coriander

1/2 tsp ground cardamom

1/4 tsp  or less ground cinnamon

Mix together spices and add to sautee after 10 minutes, cook another 5 minutes.


1/2 tsp hot chili paste or one hot Thai pepper seeded, sliced

1 cup chopped fresh parsley

2/3 cup chopped cilantro

6 oz ricotta or cottage cheese

Cool spices and leek/onion mix and add to herb, pepper and cheese mixture.

Add 1 tsp salt and set aside.

in another bowl, mix together:

1 cup AP flour

1 1/2 tsps baking powder

1 whole egg

1/2 cup milk

4 TBS melted butter

Beat until you have a smooth batter.

Whip one egg white to soft peak and fold into cooked leek mixture, then

fold entire mixture into the batter.


Fry on medium high heat with olive oil about 4 to 5 minutes a side- be careful

not to make them too thick.  Brown to golden and serve hot- with lemon wedges,

if desired.


I drained them on paper towel before serving.

Duchess potatoes from leftovers


I usually make potato soup or potato pancakes out of leftover potatoes.

But last night I was making a roasted pork tenderloin with thyme, honey and OJ

and I decided to make the meal a little royal- so I made Duchess potatoes.

I used about 1 1/2 cups of mashed potatoes,

Heated up 3/4 cup of cream,

melted 1/4 cup butter in the cream,

whisked one whole egg into the mix

and seasoned with nutmeg and s+p to taste.

Spooned mixture into an icing bag- added a star tip and squeezed onto baking pan.

Then I baked in a preheated oven at 375 degrees F-

They were delicious.


Add roasted vegetables and pork,


and a pineapple slice and blackberry fruit salad,


and you have a really great evening meal!

Cake break

I’ve been making so much bread- didn’t want you to think I’ve been

starving Frank’s sweet tooth!

I made an almond pound cake with almond glaze yesterday.


Here’s the recipe-

For the  pound cake:

2 Sticks of Unsalted Butter, Softened

1 Package of Cream Cheese, Softened

½ cup Almond Cake & Pastry Filling

1  cup sugar

4 Eggs

1 tsp Vanilla

1 tsp Almond Extract

1 ½ cup AP Flour

½ cup Almond Meal

1 ½ tsp Baking Powder

1 tsp Salt

For the Almond Glaze:

2 cups Confectioners’ Sugar, Sifted

¼ cup Almond Cake & Pastry Filling

6 TBS Milk

1 tsp Almond Extract

½ tsp Vanilla


1. Preheat the oven to 325 degrees and spray a bundt pan with Pam, sprinkle flour and spread around pan by shaking it from crevice to crevice and then set aside.

2. In a mixer, cream together the butter, cream cheese, and almond filling. Pour in the sugar and mix until fluffy and smooth. Add the eggs, one at a time, mixing each one until it is incorporated before adding the next egg. Then add in the almond extract and vanilla extract.

3. While ingredients are mixing, whisk together the flour, almond meal, baking powder, and salt. Slowly add this flour mixture into the wet mixture. Mix until just incorporated.

4. Pour or spoon the batter into the prepared bundt pan and bake the cake for roughly an hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely before pouring on the glaze.

I had a little trouble getting the cake OUT of the pan- finally ended up cutting into pieces and placing on a platter and then spooning the glaze over the slices.

5. To make the glaze: combine the confectioners’ sugar, almond filling, milk, almond extract, and vanilla in a bowl and whisk until it is completely combined and smooth. Pour the glaze over the cooled cake. Let the glaze harden for 15-20 minutes before you cut and serve.


A little chicken soup with your bread?

I’ve been so sick- I haven’t been out of the house in over a week.

I had a flu shot- but those germs really don’t care- if they are out to get

you- then they do!

Any way- I was home- feeling quite sorry for myself and also just feeling

really bad.  Headache, muscle aches, coughing, congested- miserable.

And I started thinking about chicken soup.

I was able to make it to my computer and keep up with reading my emails and

blog posts- and my friend, Jane put up a recipe for Chicken bread soup on her newsletter,

See Jane Cook.   She put up a recipe from Joyce Goldstein that I had to try – so I made it

for myself

Soo good- it was bread pudding with chicken soup.  Velvetty and delicious- every bite

a comfort.  I almost felt well for the 20 minutes I took to eat a portion.

Here’s the recipe and a few pictures if you’d like to try it.




  • 4 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1/2 cup sliced mushrooms (optional)
  • 1 medium onion, cut into small dice
  • 2 ribs celery, cut into small dice
  • 2 small carrots, peeled and diced
  • 2 boneless, skinless chicken breasts (about 12 to 16 oz. total), cubed
  • 1/3 cup dry white wine
  • 4 cups chicken broth
  • Salt, pepper
  • 1/8 tsp. ground cinnamon
  • 4 or 5 thick (1-inch) slices of sturdy bread
  • 1/2 cup grated Parmesan cheese or half Parmesan and half Fontina

In a wide saucepan melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Cook mushrooms  until the edges begin to brown.

Add 1 tablespoon butter and remaining 1 tablespoon oil and reduce heat to medium. Add onion, celery and carrots and cook until softened, about 10 minutes. Add chicken and stir fry until golden, about 5 minutes. Add wine and boil until it evaporates. Add chicken stock, salt and pepper to taste and the cinnamon. Cover and simmer gently until the chicken is tender, 20 to 30 minutes.

Meanwhile, melt remaining 2 tablespoons butter in a large skillet. Toast bread slices on both sides, adding more butter if necessary, until golden.

In a 6-quart, deep-sided casserole such as a souffle dish, arrange 2 to 2 1/2 slices of the bread in a single layer.  Sprinkle some of the cheese on top, then the chicken and vegetables. Top with remaining bread slices. Soup may be made and refrigerated up to 8 hours at this point.

Ladle broth over the top and sprinkle with the remaining cheese. Cover loosely with foil. Place on a baking sheet and bake at 300 degrees for 45 to 60 minutes, depending on the depth of the casserole. The bread on the top should be chewy and the bread on the bottom, custardy. Makes 3 to 4 servings.

I left out the mushrooms- didn’t have any- and substituted 1 tablespoon of brandy for the wine.

I used my spelt bread because it is very sturdy and I had half a loaf sitting out.


This is the highlight of my week.

I’m making this one again- but when I feel well so that I can savor it and taste all the flavors.

This soup make have saved my life this week.


Or maybe just made it worthwhile to keep on living!

Spicy Indian Soup- using my preserved lemons in a recipe


I received salt  preserved lemons in olive oil for Christmas from my dil Willow.


They are really beautiful- and they smell divine.  I chopped up the peel and then

minced it fine to go into the lentil soup I made.


Here’s the Recipe.


1/3 cup olive oil

onions, chopped small

2 garlic cloves, minced

2 1/2 cups brown or green lentils

8-10 cups water

2 carrots, peeled and finely chopped

2 celery stalks, finely chopped

1 tsp ground coriander

1 tsp cumin

1/2 tsp curry powder

1/2 tsp paprika

6-8 tsp lemon juice

3 tsp minced lemon peel ( or grated fresh peel if you don’t have any salt preserved lemons)

salt and pepper to taste


Heat up the oil in a large soup pot and add the onions, garlic and lentils.  Sautee gently for about 10 minutes, stirring

constantly-make sure that onion and garlic don’t stick to bottom of pan.  Pour water over mixture, stir and then raise

heat to medium and bring soup to a boil.  Add carrots and celery ( I chop my vegetables to about the size of the lentils

so that they cook uniformly and look suited to each other).  Boil for about 3o minutes and then lower the hear to low/medium.

Add the rest of the ingredients, as well as the salt and pepper.  Stir well and cover the pot, letting the soup simmer gently for

about 45 minutes.  Taste to check the seasonings- add a little extra if you think it needs it and serve hot.


Serve bread  alongside, I added some feta cheese to my bowlful-


Frank had his with a hot Hungarian sausage sandwich, boiled egg and cruditees.


This is my new favorite soup!

In My Kitchen- January 2013

Welcome back to my kitchen!

Another year of living to do- one day at a time-

one meal at a time- one recipe at a time.

In my kitchen…


is my new laundry detergent.

I am so sick of EXPENSIVE and gaggingly perfumed

laundry detergent.  And I’m tired of hearing all the

claims for clean and bright clothes that are no more clean

than they should be for much more cost.  Plus they are

so sudsy that it never seems to rinse out properly.

So, when my niece gave me this recipe-


I started making my own.

This is so much more economical.  And it rinses out beautifully- PLUS- my clothes smell

clean – not perfumed- and they look brighter.

I just made a second batch- using Fels Naptha laundry soap bar instead of Zote.

018instead of pink-it’s yellow-047

But it works just as well- and hardly cost more than  25 cents a load!

In my kitchen…


Is this lovely sea glass candle holder-


So pretty when lit up from the inside!

In my kitchen…


is a delicious selection of teas- Lemon and Ginger, Rooibus- Painted Lady,

a wonderful masala chai, and Keemun- one of my favorite afternoon black teas.

In my kitchen…


is a jar of preserved lemons that my darling Willow made me for Christmas-

I have a book of recipes in my Ohio kitchen that I am dying to try with these!

In my kitchen…


Is pizza- enough to feed my family and then a little left over for lunch later this week.

In my kitchen…


is this sauce- from one of the parishioners at my son’s church.  I don’t know Ethel- but

she makes a killer butterscotch sauce!

In my kitchen…


is this truffle trio!  I’ve used the salt, and tasted the honey- it is so deep and flavorful-

can’t wait to play with them!

In my kitchen…


Craison –nut oatmeal cookies.  Just perfect after the holiday onslaught of sweets!

In my kitchen…



are some really good bottled glazes and chocolate toppings.  This one is great on top of

pork tenderloin!

Well- that’s my kitchen down here in Chincoteague!

What’s in your kitchen?

Join the fun at Fig jam and Lime cordial, and take a look at all the bloggers sharing their kitchens!

Next to the last minute goodies!


Chocolate marshmallow reindeer with pretzel antlers and a cinnamon candy nose!



Really quick and easy to make- I made 30+ in less than 45 minutes!



Caramel corn.

Pop about 7 quarts of popcorn- I used an air popper and ran it twice.  Make sure the kernels are all popped

-discard the old maids.

In a small pot mix together the following:

  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1 cup margarine or butter

Bring to boil on moderate heat.  Once you have a boil

stir constantly  for 5 minutes.

Remove from heat, add:

* 1/2 tsp baking soda

* 1 tsp vanilla extract

Stir over your popcorn ( have popcorn in large roasting pan)

and then pour on top of popcorn.  Don’t worry about coating it all at this point,

put the popcorn in the oven preheated to 250 F or 120C and bake for 1 hour,

stirring every 15 minutes.

Cool – then break up into smaller pieces and enjoy!


I put mine in plastic decorating cone bags and added a popcorn heart to dress it up!


,a nice and easy way to give bread is to shape it into stars.  Just use your favorite

dough and shape it into five long rolls- place them together into a star shape- make sure

the inside points are touching and then use an egg wash and sesame seeds to add a little

sparkle and flavor.


I’m almost ready for Christmas!

How about you?

Aloha Bear bread

The picture currently up on the header is of a bread bear I made in

Oahu for Thanksgiving a couple of years ago.


After I took this picture, I gutted him and filled the cavities with a spinach dip-


and we ate him up as an appetizer before our Thanksgiving meal.

We had so many leis around the beach cottage ( with all the arrivals for the holidays) that

I thought we should make one up for the bread, as well.


This picture on the header was one of several I tried to choose from to represent my blog.

blue birds and giveaways 007

I was thinking of putting up some pictures of decorated cut out cookies-

Gingerbread ponies,apples, and gulls 001DSC01468

But the bread bears won out- because I love to make these bears!

Halloween bread bears 011Halloween bread bears 012

And I love to make and eat bread!


And because wherever I am- there will be home made bread!

Although I may figure out how to actually change the header picture myself-

and then I will put up different – seasonal pictures.

I am better at baking bread than doing technical stuff, though- so don’t hold your breath!

International Scone Fortnight- #3– Dried Cherry and Chocolate Scones


I got this recipe from my niece, Martha– and they are delicious.

Especially when paired with a Cardamom Blackberry Pavlova ( recipe later, after scone fortnight).


Here is her recipe-

Cherry-Chocolate Scones
2 1/2 c whole wheat pastry flour
1 c flour
1/4 c sugar
1/4 c brown sugar
1 tsp baking powder
1 tsp baking sodaFi
1/2 tsp salt
1 stick butter, cold
3/4 c dried cherries
3/4 c chocolate chips
1 egg
1 c buttermilk
2 tsp vanilla extract
milk and coarse sugar for the tops

Combine dry ingredients. Cut in butter. Add cherries and chocolate, stir with fork. Combine liquid

ingredients and whisk. Pour into dry ingredients and stir lightly with a fork till evenly moistened.

Knead two or three times on work surface. Separate into 2 balls, pat each lightly into an 8-inch circle,

cut into 8 wedges. Place on greased cookie sheet. Brush with milk and sprinkle with coarse sugar.

Bake at 375 20-25 minutes. Makes 16.

I didn’t have any whole wheat pastry flour – so I used regular pastry flour.

These are really good-  and the recipe makes a LOT of scones!

I’m really enjoying the many different recipes and pictures of

scones from all over,  if you want to see the other recipes , Celia

has them up on her blog, Fig Jam and Lime Cordial.