Friday Recipes: Comfort Foods

This week for Friday Recipes I am going to do something a little bit different. I know that I normally just give you a bunch of great recipes, usually ones that I find on Old Fashioned Living. However, this week I want to share with you not only several of my own favorite comfort foods that I've blogged about this past year, but also some comfort foods from other bloggers here in the U.S. and around the world. I've included only a small handful of different blogs, and will most likely do this once a month to show you what's out there in the blogging world!

Hope you enjoy this week's recipes. I've only included the ingredients, so if you would like the entire recipe, please click the link provided which will take you to that particular blog.

If you use Twitter, I have also included a link for each blogger's twitter profile so you can follow them if you like!

(Recipes are in no particular order)




Cinnamon Roll Cupcakes

2 1/4 tsp. or 1 packet (1/4 oz./7 g) dry active yeast
1/2 cup granulated sugar, divided
1 cup warm milk (approximately 110 degrees Fahrenheit)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
4 1/2 cups bread flour

1 cup brown sugar, packed
2 1/2 Tbsp. ground cinnamon
1/3 cup butter, softened

To get the instructions visit La Fuji Mama

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Meatloaf Miracle

1 medium onion, chopped
2 lbs. ground sirloin
1 cup mushrooms, sliced
2 tsp. salt
2 Tbsp. fresh parsley, chopped
1 tsp. garlic powder
1/4 tsp. black pepper
1 cup bread crumbs (I used panko instead)
2 eggs, beaten

Glaze:
1/2 cup ketchup or barbecue sauce
1 Tbsp. brown sugar
1 tsp. prepared mustard

To get the instructions visit La Fuji Mama

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Carrie's Sweet and Sassy Red Potato Salad

2 lbs. red bliss potatoes, boiled and cubed (NOT peeled)
2 hard-boiled eggs, finely chopped
1/2 cup Mt. Olive Sweet Pickles, finely chopped
1/2 cup sweet onions, finely chopped
1/4 cup celery, finely
3-4 tablespoons fresh chives, finely chopped
3/4 cup Duke's mayonnaise
2 tablespoons honey dijon mustard
1 tablespoon juice from sweet pickles
1 1/2 teaspoons apple cider vinegar
1 teaspoon black pepper
1/2 teaspoon salt

Optional Ingredients:
1/2 cup quartered grape tomatoes
1/2 cup cooked and crumbled bacon

To get the instructions visit Ginger Lemon Girl

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Jennifer's Easy Marinara Sauce

1 (28 oz) can cooked whole peeled roma tomatoes with basil
2-3 cloves garlic, crushed
2 teaspoons olive oil
1 sweet onion, finely minced

To get the instructions visit Ginger Lemon Girl

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Beef Pot Pie

1.25 lbs beef stew meat
1 lb carrots, cut to bite size pieces
4 medium potatoes, peeled & cut to bite size pieces
4 stalks celery, cut to bite size pieces
1 medium onion, chopped **I omitted due to intolerance
2 TBSP Kitchen Bouquet
3 TBSP Cornstarch
2 TBSP Vegetable Oil
3 cups water total, divided
1 10oz box package frozen mixed vegetables
Salt & Pepper, to taste
Thyme or Marjaram, to taste, approx. 1 tsp

To get the instructions visit Gluten-free is Life

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Honey Baked Lentils

1 cup lentils
2 cups water (I used 1 cup chicken broth, 1 cup water)
2 TBSP Honey
2 TBSP Soy Sauce (I used La Choy Low-Sodium)
2 TBSP Olive Oil
1/2 tsp ground ginger
1 clove garlic (I used 1/4 tsp garlic powder)
1 small onion (I omitted this b/c I can’t eat onions)
salt & pepper

To get the instructions visit Gluten-free is Life

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Tuna Salad Melt

1 can tuna in water, drained
1 – 2 tsp Hellman’s Canola Mayo
1 -2 tsp sweet pickle relish
chopped celery (to taste)
finely chopped walnuts (to taste)
Frank’s Red Hot (to taste)
Salt & Pepper (to taste)
Top with cheese (some of my favs are cheddar or muenster)
Bagel or French Roll, toasted

To get the instructions visit Gluten-free is Life

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Retro Style Swiss Steak

3 to 4 pounds of round steak
2 slices of bacon
1/2 cup flour
2 1/2 teaspoons salt
1/2 teaspoon pepper
Drippings from bacon
Olive oil as needed
1 cup onion, chopped
1 cup celery, chopped
1 poblano pepper, chopped
1 cup chopped carrots
2 lbs canned organic tomatoes
1 cup water or beef broth

To get the instructions visit Baking Delights

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Mince & Tatties

500g Good Minced Beef
3 Carrots - peeled and finely chopped
1 Large Onion - finely chopped
1 Stick Celery - finely chopped
500Ml Beef Stock
2 Tbs Worcestershire Sauce
Dash of Tabasco Sauce
1/2 Tbs Marmite
Salt+Pepper
1 Tbs Porridge Oats
Potatoes - Desiree or Maris Piper, about 400g per person
Knob of Butter
Salt+Pepper (I prefer White Pepper in Mash)

To get the instructions visit Essex Eating

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Polenta with Herbs

3 Tablespoons olive oil
2 garlic cloves chopped very fine
2 shallots chopped very fine
2 cups chicken broth
Salt and pepper to taste
1/2 cup heavy cream
2/3 cup polenta
4 ounces goat cheese
2 Tablespoons Butter
1 Tablespoon chopped rosemary
1 Tablespoon chopped Parsley
1 Tablespoon chopped Sage
2 Tablespoons Parmesan cheese

To get the instructions visit Savory Adventures

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Pig's Trotters

6 pig’s trotters from the foreleg
1 large cotechino sausage (about 600-700g)
3 sticks celery
150ml extra virgin olive oil
1 bunch oregano, washed and chopped
5lt chicken stock, or water

To get the instructions visit Thoughts from Becca

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Shepherd's Pie

1 1/2 lbs ground beef (or lamb)
1/2 large onion, diced
1 large zucchini, grated
3 cloves garlic, finely minced
1 1/2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tsp fresh thyme (I used 1/2 tsp dried)
2 cups beef broth (I made my own beef broth, so this is what I used)
2 tsp salt, or to taste
3 cups mashed potatoes
1/4 cup cheddar cheese, finely grated
couple shakes of Parmesan cheese

To get the instructions visit Amanda's Cookin'

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Shout Hallelujah Potato Salad

5 pounds small Yukon Gold potatoes
6 large eggs, hard-cooked and peeled
4 celery stalks, chopped
1 jar (4 oz) diced pimentos, drained and topped with about 4 fat drops of Louisiana hot sauce
2 tsp celery salt
1/4 cup seasoned rice wine vinegar
1 cup diced sweet pickles (sweet salad cubes if you live in the South)
1 tablespoon olive oil
1 cup plus 2 tablespoons mayonnaise
1/4 cup prepared yellow mustard (don't go fancy or Creole or grainy)
1 or 2 jalapeno peppers, seeded and minced
Heaping 1/2 cup chopped red onion
Heaping 1/2 cup chopped green bell pepper
1/4 cup chopped parsley
Finely ground kosher salt and ground black pepper
Smoked hot paprika for garnish

To get the instructions visit Amanda's Cookin'

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Ham & Bean Soup

2 cups of dried beans, any variety (I use 15 bean, but you can use anything)
8 cups of cold water
1/2 tsp baking soda
8 cups of water
1 lb. leftover ham (or smoked sausage, ham hocks, whatever you have on hand)
1 large onion, chopped
1 14.5-oz can of peeled tomatoes (I use diced)

To get the instructions visit Amanda's Cookin'

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Banana Upside Down Muffins

non-stick cooking spray
4 tbsp unsalted butter
1/2 cup dark muscovado or brown sugar, packed (I used dark brown sugar)
4 ripe bananas

Muffins:
1 cup unbleached all-purpose flour, preferably organic
2 tsp baking powder
1/2 tsp freshly grated nutmeg
pinch of salt
1/2 cup dark muscovado or brown sugar, packed
1/3 cup canola oil
2 large eggs, room temperature
3 tbsp whole milk
3 tbsp dark rum
1 tsp vanilla extract

To get the instructions visit Amanda's Cookin'

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Making Pizza on the Grill

pizza dough (link to recipe on site)
pizza sauce (link to recipe on site)
toppings
foil
tongs
metal spatula
olive oil
pizza stone or cutting board, sprinkled with cornmeal

To get the instructions visit Amanda's Cookin'

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Homemade Amish White Bread

1 c. warm water (110 degrees)
1 c. warm milk (110 degrees)
1 1/2 tsp. salt
1/3 c. sugar
1/4 c. vegetable oil
1 1/2 Tbsp. active dry yeast
6 c. bread flour

To get the instructions visit Amanda's Cookin'

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Homemade Enchilada Sauce

1 15-oz can tomato sauce
1 4-oz can chopped green chilies (do not drain)
2/3 cup water
1/3 cup red bell pepper, chopped
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1 clove garlic minced

To get the instructions visit Amanda's Cookin'

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Vanilla Bread Pudding

7-10 ounces French bread or Italian bread, stale cut into 1-inch cubes (about enough to fill up a 13x9 pan 3/4 of the way)
3 large egg yolks, room temperature
3 large eggs, room temperature
1 3/4 cups sugar
4 1/2 tablespoons vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup butter
4 cups milk, whole
1/2 cup raisins, chopped (optional)

To get the instructions visit Amanda's Cookin'

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Amish Pot Roast

3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced

To get the instructions visit Amanda's Cookin'

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Homemade Hostess Cupcakes

FILLING
6 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoons plus 1 teaspoon heavy cream

FROSTING
1/4 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened

To get the instructions visit Amanda's Cookin'

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Sopa de Fideos: Mexican Noodle Soup

1 7 oz package of Fideo or angel hair pasta broken into small pieces
2 tablespoons olive oil
1- 14 oz can diced tomatoes
3- 14 oz cans chicken broth
1 small onion, chopped
1 large clove of garlic, coarsely chopped
1 tablespoon fresh chopped cilantro
freshly ground black pepper
course salt

To get the instructions visit Amanda's Cookin'

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Homemade Pull Apart Dinner Rolls

1 package quick-acting active dry yeast
1 1/3 cup milk (105 to 115F degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt

To get the instructions visit Amanda's Cookin'

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French Silk Pie

1 cup butter
1 1/2 cup sugar
2 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
4 eggs
Whipped cream or Cool Whip

To get the instructions visit Amanda's Cookin'

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Sweet Corn Bread

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted

To get the instructions visit Amanda's Cookin'

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Salisbury Steaks

2 lbs ground beef
1 egg white
1/3 cup onion, diced
1/4 cup crushed Saltine crackers
2 tbsp milk
1/4 tsp salt
1/8 tsp pepper

To get the instructions visit Amanda's Cookin'

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Hot Hamburger Sandwiches

ground beef
sandwich bread
mashed potatoes
gravy

To get the instructions visit Amanda's Cookin'

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Pork Tenderloin Sandwiches

boneless pork chops, thin cut
dry bread crumbs
flour
eggs
butter or margarine (sticks)

To get the instructions visit Amanda's Cookin'

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Italian Lasagna with Meat

1/2 of a (1-pound) package lasagna, uncooked
1 lb bulk Italian sausage
1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (28 oz) can tomatoes, cut up (undrained)
2 (6 oz) cans tomato paste
2 tsp sugar
2 tsp salt
1 1/2 tsp basil leaves
1/2 tsp fennel seed
1/4 tsp pepper
1 (15 oz) container ricotta cheese
1 egg beaten
1 tbsp parsley flakes
1/2 tsp salt
1 cup sliced pitted ripe olives
4 cups of shredded mozzarella cheese
3/4 cup grated parmasan cheese

To get the instructions visit Amanda's Cookin'

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Homemade Chili

for the seasoning:
1 tbsp flour
2 tbsp minced onion
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp minced garlic
1/2 tsp sugar
1/2 tsp ground cumin

you will also need:
1 pound ground beef
1- 15 oz can red kidney beans
1- 14 oz can diced tomatoes
1/4 cup water

To get the instructions visit Amanda's Cookin'

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Homemade Tacos

1 lb. ground beef
1/2 - 3/4 cup water
2 tsp instant minced onion
1 tsp salt
1 tsp chili powder
1/2 tsp cornstarch
1/2 tsp crushed red peppers
1/2 tsp instant minced garlic
1/4 tsp oregano
1/2 tsp ground cumin
hard or soft taco shells
Amanda's Fresh Salsa (recipe below)
shredded cheddar cheese
shredded lettuce

To get the instructions visit Amanda's Cookin'

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Cherry Cheesecake

1 cup graham-cracker crumbs
1/2 cup finely chopped California walnuts
1/3 cup butter, melted (I cooled it to room temp)
sugar
3 8-oz pkgs cream cheese
6 eggs
2 cups sour cream
2 tbsp cornstarch
1 tbsp lemon juice
2 tsp vanilla extract

Cherry Topping

21 ounce can cherry pie filling
1 tbsp grated lemon peel
1/2 tsp lemon juice

To get the instructions visit Amanda's Cookin'

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Eleminating Pantry Pests

Brenda wrote an article a while back on Old Fashioned Living on how to eliminate pantry pests. I thought I would share this with you today!

We all get them at one time of another-pantry pests-Indian meal moths, grain/flour beetles and many other tiny bugs that infiltrate our pantries, cupboards and storage areas.
Pantry moths most likely got into your house with some type of purchased food. They are found in flour, dog food, biscuits, pasta, cereal, dried beans, bread, spices, cookies and very often in bird seed, because it's not regulated the same as food. Store birdseed, dog food and that type of thing in a shed or garage if possible. Many times the eggs hatch after you bring these items home, and before you realize it, you have a problem.

The larva are very small, not much bigger than a piece of rice. The moths are small too, but easier to see and identify. If you see small moths flying around, especially near or in your cupboards or pantry, then you need to start searching! Look everywhere--grains, nuts, spices, dried peppers, and even things you wouldn't consider suspect. If you find it, you'll know. Most likely you'll see webbing, or larva. If you throw out that item--outside in the trash-and use a few of the following tips you may get on top of it quickly. A note on the Indian meal moth---they may not be limited to kitchen areas if you've had them for awhile. Check all dark places for the webbing.

Traps: Buy non-toxic moth traps that use pheromones to lure the moths. One trap per room is all you need-more than that will confuse the moths and it won't be effective. Usually this method will work if combined with cleaning and finding the source of the moths.

Alternative trap: Mix boric acid with cornmeal-at a 1 to 3 ratio. Place mixture in jar lids or washed tuna cans in pantries and cupboards. Keep this away from kids and pets.

Clean: Remove everything from cupboards or pantries. Vacuum out every nook and cranny-top and bottom! Take the vacuum outside, remove the bag, and place it in a garbage bag. Tie and place in the trash can---don't keep it near the door. Afterwards, wipe down the cabinets with a vinegar solution. Use a sponge or a rag, but make sure it's really saturated. You want to get in all the crooks and crannies.

Essential oils: consider washing everything down once a month or so, and putting cotton balls with 10 to 15 drops of Eucalyptus essential oil in the corners of the cupboards, pantry and closets.

Extreme cases: IF your moth infestation is really bad, you will need to throw out all items made of grain and the other things we've talked about today. Get rid of it all and clean, clean, clean. I came close to having to do this, but managed to limit it to one cupboard that I knew was the problem. I also had them in the basement and discovered it was birdseed I was storing. I now store that in the garage in a large can with a tight lid.

PREVENTION

What can you do to prevent pantry moths? Sometimes nothing, but you can follow these tips to minimize the chance.

-When you purchase items that I've mentioned today put them in the freezer for 3 days to kill anything that may have come home with you.

-Store your rice, flour and cornmeal in the refrigerator or freezer. I do this mostly when I buy a lot of extra that doesn't get used right away. Don't mix old and new grains or flour. Use up the old, then wash and dry the container before storing the new batch.

-Place bay leaves in your grains--but this is only prevention. It won't kill the eggs or larva, but it will usually keep them away. Use 2-3 leaves in each container.

-Watch your rodent population. The pantry pests can breed in their nests AND in the bate traps for rodents.

Reader's Questions: Peppers, Hats & Teapots!

After winter comes the summer. After night comes the dawn. And after every storm, there comes clear, open skies. ~Samuel Rutherford

Today I have three great questions, totally unrelated to each other but very useful:)

We are having an overabundance of hot peppers and I really would like to freeze some, can you suggest a way to do this? The Bell Peppers I core and dice and bag, with a machine that draws out the air. I just do not know if I should leave hot ones whole or core also? Should I blanch or not? ~Barbara

I froze whole peppers last year, but have froze cut ones too and it's worked great. You don't need to blanch, just wash and stem the hot peppers. Then you can package the peppers, leaving no headspace, seal them and freeze. You can cut or chop hot peppers before freezing, but you don't have to. You probably know this, but remember to wear rubber gloves and don't touch your face when working with the peppers. I know this from experience:)

I have always had trouble getting salt stains out of my fitted hats. I like to wear dark blue fitted hats, but the salt stains from the sweating that occurs inevitably renders the hat unwearable. If you have any methods to getting these salt stains out of a fitted baseball cap, please share. ~Matt

I know this can be a big problems, especially for guys that work in hats or play sports in hot weather. Try soaking the hat in HOT water (boiling) mixed with Oxyclean. You may need to weight the hat or hats down with a pan. Let the really dirty hats soak overnight, then wash in the washing machine using one of the plastic hat "cages". This should work, but you may want to test a small part of the hat for colorfastness first.

I purchased a teapot that had a crack in the lid on the underside. I purchased the pot at a very reduced rate, it's very beautiful...anyway, I was wondering is there a glue that I could use on it to keep it from cracking any further? ~Donna

I did some checking and many of the methods were extremely complicated and would risk damaging the teapot even more. I did find mention of placing the piece in milk, then simmering it gently (the crack fully covered) for 45 minutes. Remove the pan from the heat and cool the milk with the teapot still immersed. At this point remove, then wash and dry as usual.

The only thing I could find was using a putty called "plastico rok" for covering the crack. It apparently dries as hard as china and is white and smooth. You may be able to put this on the inside of the pot where the crack is. It's an artist's compound and you might be able to get it at an art store.

We have poison ivy tips and remedies on OFL:
http://www.oldfashionedliving.com/poisonivy.html

~Brenda

Heart Rosebud Tea Cup Topiary

This week I want to share with you a craft project that has been on Old Fashioned Living for quite some time. Now is the perfect time of year to begin drying out those rosebuds growing in your garden!

This lovely topiary makes for a pretty centerpiece on your tea table, or make one as a gift for your favorite hostess. Be sure to capture your garden roses before they wilt so you can dry them for this great project. 

If you don't have roses, you can purchase dried roses from a craft supply store. 

Thrifty tip: be sure to check thrift stores and garage sales for tea cups!

You will need:

1 4" heart from Kreative Foam (I got mine at Michael's)

1 8" stick

1 Tea cup (or a 3" terra cotta pot and dish, plain or painted)

1 2-3" square of sahara green decorative excelsior moss

dried mini rosebuds (I use about 2 oz or 200 rosebuds)

a few pieces of dried fern or ivy

a doily (for the tea cup saucer)

ribbon

sage green paint

foam brush

glue gun and glue sticks

Directions:

Stick the foam heart on the stick. Paint the heart sage green.

While that is drying, put the sahara in the tea cup, trim it evenly with the lip of the cup. Cover it with excelsior. Insert the painted heart.

Using the glue gun, begin at the top of the heart and glue rosebuds all along the outside edge of the heart. Choose one side and add a second line of hearts along the inside of the first row. Continues in the manner, moving in a row until you reach the center of the heart. Turn it around and do the same on the other side.

When the heart is covered in rose buds, tie a ribbon at the bottom. You may add a few pieces of fern and rose buds in the center of one side, or another dried flower (I used peonies).

Finish the project by gluing the doily to the saucer, then gluing the cup to the doily. add a few pieces of fern or ivy to the base of the tea cup and at the base of the topiary (on the excelsior). Add another few rose buds or peonies on the fern. This is optional but I think it gives it a finished look.

If you are giving this as a gift, I recommend that you gather it into a piece of cello wrap, and tie it with a pretty ribbon. You may want to add a Rosebud Heart Tie-on, or Rosebud Note Card.

You can view this project online at Old Fashioned Living

Garden Care Around the Country

The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed, hundreds of zucchini will barge out of the ground and sprawl around the garden, menacing the other vegetables. At night, you will be able to hear the ground quake as more and more zucchinis erupt. ~Dave Barry

Today I have something a little different. I researched garden tips from the various university extension offices. Though some gardening is common no matter where you live, some Zones have unique needs:

The Purdue University Extension Office suggests:
Check trees and shrubs that have been planted in recent years for girdling damage by wires, burlap or ropes. Don't fertilize woody plants now. It will stimulate late growth that will not have time to harden off properly before winter. Hand-prune and destroy bagworms, fall webworms and tent caterpillars.

From the Georgia Department of Agriculture:
Now is a good time to have your soil tested. If the results indicate lime is needed, keep in mind that it takes approximately five months for it to be effective. Till the lime into the garden soil after you complete your summer vegetable harvest. Then by spring the soil will be ready for planting.

University of California, Napa County Master Gardeners share this:
Deadhead roses and flowering annuals to encourage continual blooming. Fertilize your azaleas,rhododendrons and camellias for the last time this year. If your bearded iris blooms were sparse this year or the plants are more than four years old, now is the time to divide and replant them.

University of Florida, Dept. of Environmental Horticulture:
Common ornamentals like oleander, hydrangeas and azaleas can be propagated by cuttings this time of year. For azaleas, take tip cuttings 3 to 5 inches long with several leaves left attached. Many rooting mediums can be used such as sand or a mixture of peat and perlite. Place cuttings in the media and keep moist by covering them with a plastic bag or use a mist system. A rooting hormone may hasten root growth. If you have any cold sensitive ornamentals, try rooting cuttings before winter and keep the young plants in a protected spot this winter. Then, if the ornamental freezes, you'll have replacements for the spring.

Oregon State University Extension Service advises that:
Camellias need deep watering to develop flower buds for next spring. Prune raspberries, boysenberries, and other caneberries after harvest. Plant winter cover crops in vacant space around the vegetable garden; plant winter kale, Brussels sprouts, turnips, parsnips, parsley, and Chinese cabbage.

And finally the Missouri Department of Agriculture says:
Divide oriental poppies. Roses should receive no further nitrogen fertilizer after August 15th. Evergreens can be planted/transplanted now to ensure good rooting before winter arrives. Water both the plant and the planting site several days before moving.

Make your own plant soap spray this year:
http://oldfashionedliving.com/spray.html

Friday Recipes: Scones for Tea

I just realized that I haven't shared any scone recipes with you yet! How could I be so selfish?! :) 

Old Fashioned Living has a huge selection of recipes for tea, and scones are no exception. I can't imagine a tea table without a plate of scones. Here are quite a few for you to try!


Scones
From Lisa Worrell

"There must be a zillion recipes for scones, but I keep coming back to this one because it is so easy that my 7 year old daughter prepares them or if we have unexpected company they are very fast to make. They are so delicious that they are requested every time my tea sipping friends stop by for a visit."

1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy cream
2 teaspoons finely shredded lemon zest (optional)
1/2 cup dried cranberries or raisins (optional)

Preheat oven to 375. Mix together the flour, sugar, baking powder, and salt. Make a well in the center and and pour in the cream and lemon peel. Stir together until crumbly then use your hands to gently knead the dough into a ball.

Place ball onto floured surface and either roll out or pat the dough into a circle (7 1/2" around). Cut the dough like pizza into 6 - 8 wedges.

Place scones 1" apart on an ungreased cookie sheet (I use a baking stone). Lightly brush scones with additional cream and sprinkle with sugar if you like. Bake about 18 minutes or until scones are golden brown. Serve warm.


Old Stone House B&B Scones (Ireland)
Recipes Submitted by Terri

2 1/2 c. flour
1/2 tsp. salt
2 Tbsp. butter
2 Tbsp. sugar
2 tsp. baking powder
1/2 c. raisins
7/8 c. milk

Mix flour and salt in a bowl. Rub in the butter with your fingers or a pastry blender. Add the sugar, baking powder, and raisins and mix together well. Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times). Roll out; cut the dough in half, then into quarters and then into eighths. Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar. Bake for 15 to 20 minutes in preheated 400º oven. When done transfer to a wire rack to cool.


Lemon Scones with Raspberry Cream
Recipe from Lizzie

"The raspberry cream is an alternative to the normal jam and cream- makes 12."

Scones:

1 lb 2 oz all purpose flour
2 tsp bicarb soda
2 tsp baking powder
1 tsp salt
4 1/2 oz unsalted butter
1/2 pint milk
zest of 2 lemons
1 beaten egg or extra milk (to glaze scones)

Raspberry cream:

1/2 pint dollop style cream (or clotted cream)
1 punnet of raspberries
Icing sugar

Preheat oven to 425 degrees. Grease a baking tray.

Sift flour, bicarb soda, baking powder and salt in a bowl. Rub in butter until mixture resembles breadcrumbs. Add milk and lemon zest to form a soft dough. Roll out to about 1 1/4 inch thick and cut out scones. Brush with beaten egg or extra milk and bake for 10 - 12 minutes. Remove to a cake rack and cool slightly. Serve warm with the raspberry cream.

Raspberry cream:
Mash the berries with a little icing sugar and swirl into the cream.

NOTE: a punnet would be about half a pound. (Berries come in little plastic punnets here - we have to buy them from the store because it's too hot here to grow them).


The Perfect Scones and Devonshire Cream
recipe submitted by Kathryn51

"I discovered what I think is the perfect scone recipe just yesterday. I've been experimenting with making scones and enjoying scones at various tea rooms for several years now, and I think I have found the recipe for the perfect scone! The dough is very easy to handle, the scones smell great while baking, and the finished product was very tender and flaky. Try it and tell me what you think!"

BUTTERMILK SCONES

1 1/2 cups all-purpose flour
2 Tbl sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbl cold butter (3/4 of a stick) cut into small pieces
1/2 cup buttermilk
2 Tbl sweet milk

Sift together flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add butter pieces to dry ingredients. Using a pastry blender or two dinner knives, cut butter into flour until the mixture takes on the size of small peas. Make a well in the center of mixture. Pour buttermilk into the well. Using a fork, pull the mixture into the buttermilk to form a soft dough. Turn out dough onto a floured surface. Knead gently. Cut into shapes using biscuit cutter or heart-shaped cookie cutter. Brush tops with sweet milk and bake at 425 for 12 min or until lightly browned.

Yield: 8 scones, approx. 2 1/2" in diameter Recipe can be doubled.

Variations:

1) Sprinkle tops with cinnamon sugar after brusing with milk
2) Add 1/2 tsp grated orange peel to dry ingredients.
3) Add 6 Tbl currants to dry ingredients.

Here's my recipe for Mock Devonshire Cream:

1 3 oz pkg cream cheese, softened
1/2 Tbl sugar
dash salt
1/4 to 1/3 cup whipping cream

In a medium-sized bowl, beat the cream cheese on high speed of an electric mixer until smooth. Add the sugar and salt. Gradually add the whipping cream and continue beating until mixture is stiff. Store in refrigerator.


Festive Berry Scones

1 cup whole wheat flour
3 cups unbleached all-purpose flour
1 cup granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
4 egg whites or 1/2 cup egg substitute
2 cups buttermilk
2 pints frozen raspberries
1 pint frozen blueberries

Mix the dry ingredients. Add wet ingredients, not including frozen fruit. When everything is mixed well, gently fold in the fruit, which should still be frozen. Shape into round loaf on a baking sheet and cut into sections with a serrated knife. Bake at 350 for 35-40 minutes. Makes 8 scones.


Cinnamon Praline Scones

2 cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons unsalted butter, chilled
1 extra large egg, beaten
1/2 cup heavy cream
2 tablespoons unsalted butter, melted

Filling:

1 cup pecans, finely chopped or crushed
1/2 cup dark brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup sour cream

Preheat oven to 425 degrees and prepare baking sheet with parchment paper. Chop the chilled butter into small pieces. In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar. Using a pastry blender or your finger, cut the butter into the dry ingredients until it resembles crumbs. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended. Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 8 x 12 inches. Brush the dough with the melted butter. Combine filling ingredients and spread on the dough. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Cut the roll into twelve 1-inch thick slices. Lay slices on the baking sheet and bake for 12-15 minutes or until golden.


Cinnamon Scones

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
1 egg, separated
3 tablespoons honey
1/3 cup buttermilk
1 teaspoon water
2 tablespoons sugar
1/4 teaspoon ground cinnamon

Preheat oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl, beat egg yolk with honey and buttermilk until blended; add to flour mixture, blending until the mixture clings together. Do not over mix! With floured hands, lightly shape dough into flattened ball. Roll out on floured surface into a circle 1/2 inch thick. Using a floured serrated knife, cut into 8 to 12 wedges. Place on greased baking sheet or an ungreased baking stone. In a small bowl, lightly beat egg white with water. In another bowl, blend sugar and cinnamon. Brush scones lightly with egg white, then sprinkle with cinnamon sugar. Bake until golden for 10 to 12 minutes. Serve warm. Makes 12 scones.


Tetley Tea Scones

4 cups all-purpose flour
4 teaspoons baking powder
1/2 cup granulated sugar
1 teaspoon salt
8 tablespoons cold butter, cut into pieces
1 cup milk
10 Tetley Original Blend Tea bags
2 eggs, beaten
1 cup water
4 tablespoons sugar
Warm honey or preserves

Preheat oven to 400 F. In a medium bowl, combine flour, baking powder, sugar and salt. With pastry blender or fingers, cut or rub in butter until mixture is size of small peas; set aside. In small saucepan, bring milk to a boil. Add 6 tea bags, cover and brew 5 minutes. Remove tea bags and cool. Beat in egg. Gradually add tea mixture to flour mixture, stirring until just combined. Make tea glaze by boiling 1 cup water and brewing 4 tea bags for 5 minutes. Remove tea bags and stir in 4 tablespoons sugar. Let cool. Turn dough onto floured cookie sheet and pat into 16" circle. With blunt edge of knife, score top of dough into 16 pie shaped wedges. Brush with tea glaze and bake 20 minutes or until golden brown. Cool on wire rack. Serve with warm honey or preserves, if desired. Makes 16 scones.


Drop Tea Scones

2 cups all purpose flour
1 level teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of salt
1 level tablespoon caster sugar (superfine/baking sugar)
1 level tablespoon golden syrup or corn syrup
1 egg
1/4 pint milk

Sift the flour, soda, cream of tartar and salt into a bowl. Add the sugar. Beat in the syrup, egg and milk to form a smooth batter. preheat a lightly greased griddle or thick frying pan. Drop medium spoons full of the mixture and cook at medium heat until bubbles appear-much like cooking a pancake. Turn and cook on the other side. Remove and place in a clean tea towel or cloth until ready to serve. Serve with butter, honey or jam. Makes 15 scones.


Irish Herb Scones

1/2 pound potatoes
4 tablespoons flour
1/4 teaspoon salt
4 tablespoons oil
2 tablespoons chopped parsley
1/2 teaspoon dried dill
1/4 teaspoon savory
1/4 teaspoon marjoram
1/4 teaspoon powdered sage
Oil for frying

Boil the potatoes, then pass through a food mill. Mix the flour, salt, oil and herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4-inch. Cut the dough into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden.


Orange Scones and Butter

2 cups all purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons orange peel, grated
1/3 cup cold butter
1/2 cup Mandarin oranges, chopped
1/4 cup milk, cream or half and half
1 egg, beaten slightly
1 tablespoon granulated sugar

Orange butter:
1/2 cup softened butter
2 tablespoons orange marmalade

Heat oven to 400 degrees. Lightly grease cookie sheet. In large bowl, combine flour, 3 tablespoons sugar, baking powder and orange peel. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add orange, milk and eggs. Stir just until mixture leaves sides of bowl and soft dough forms. Turn dough out on floured surface and knead lightly 10 times. On a baking sheet, roll or pat into 6-inch circle. Sprinkle with 1 tablespoon sugar. Cut into 8 wedges, separating slightly. Bake at 400 for 15-20 min.

For butter: beat butter in small bowl until light and fluffy; stir in marmalade. Serve with warm scones.


Chocolate Chip Toffee Scones

3 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet mini chocolate chips
1/2 cup walnuts, toasted and chopped
1/2 cup chocolate-covered English toffee baking bits
2 cups cold whipping cream

For Topping:

2 tablespoons unsalted butter, melted
granulated sugar

Preheat oven 375 degrees and lightly butter two large baking sheets. In large bowl,combine the flour,1/2 cup sugar, baking powder and salt. Stir in chocolate chips, nuts and toffee. Beat the cream in separate large bowl until stiff peaks form, fold into dry ingredients. Turn dough out onto lightly floured surface, knead lightly until a soft dough forms. Gently shape into a circle and with serrated knife cut into wedges. Place on baking sheets a few inches apart. Brush with melted butter and sprinkle with sugar. Bake until golden brown, about 20 minutes.

Other Feature You Might Like

Tea Time With Scones and Bannocks

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Scones for Afternoon Tea

http://oldfashionedliving.com/teacookies.html

Misconceptions about Afternoon Tea

http://oldfashionedliving.com/tea-etiquette2.html

10 Tea Party Planning Mistakes

Lisa Marie Ferrari, owner of teapartlady.com, shares with us the top 10 mistakes made by people that want to plan a tea party.

A tea party is a unique type of party with a long tradition and ceremony behind it. It's not a coronation but certainly an event worthy of planning. You'll be well on your way to a successful tea party for children if you'll begin by heeding this list of common mistakes:

1) Planning a tea party for a child who is simply too young

I know that the idea of planning a tea party for your three year old daughter who looks adorable in a frilly dress seems just perfect but please, please, please take my seasoned advice and wait until your daughter is at least FIVE years old before you plan her first tea party. At it's best, a tea party is appreciated and enjoyed the most by girls between the ages of five and nine.

2) Not allowing proper time to research and plan

Give yourself plenty of time, at least four to six weeks, to plan the details of your first tea party.

3) Inviting too many guests

Your first tea party experience with your daughter should be a memorable event because you had a lovely time not because there were twenty-four little guests running around in your house and making you crazy. Keep the guest list for your first tea party simple and limit the number of guests to about eight. This will also keep the cost of your party reasonable.

4) Inviting the wrong mix of guests

Invite guests who are relatively the same age as your daughter. The more varied the ages, the more work it is for you to try to please everyone.

5) Excluding fathers and boys

A tea party does not mean "girls only". Keep in mind dads and brothers! No one expects them to wear gloves and pearls but perhaps they can help out at the party as butlers by simply opening the door and greeting your guests. Perhaps they can escort the guests into the parlor! If your daughter is friends with a few boys or has a special male cousin - invite them. You'll be surprised how much fun boys have too!

6) Not setting a time limit for your party

Anywhere between one and a half and two hours is plenty of time for your first tea party.

7) Not making a schedule for the day of the tea party

Make a list of what you would like your guests to be doing from the moment they arrive until the time they leave. Keep in mind that you may have guests who arrive early and you may have guests who arrive late. The first activity that you do should not depend on all of the guests being there. Also remember to be flexible, if the little ladies are enjoying something - let them enjoy it a little longer. If a game is not working, move on to something else.

8) Not getting any help

You only have two hands! Make arrangements in advance with family members, friends or babysitters to assist you on the day of your tea party. With eight guests attending, I recommend at least two assistants. This way, you will be able to be a PART of the party and not just the producer. Let these assistants help with serving the food and taking the pictures for you. In other words, stay out of the kitchen, put the cameras down and go put on some gloves and a hat and sit with your child and her friends and enjoy your day together. You can chat with the other moms after the party is over.

9) Not involving your daughter in the party planning

Involve your daughter in the planning of her first tea party right from the start. Let her help pick the invitations. If her handwriting is neat let her address them! If not, let her add some stickers or stamp the envelopes and drop them in the mailbox. Keep an RSVP list near the phone and let her check off the names as the guest call. Talk about the games she would like to play or a craft project she would like to make. Let her help select the menu and the party favors. Keep reminding her that is is her special day.

10) Overdoing the Menu

Your party will be a success even if you don't make your scones from scratch! Keep your menu simple and serve finger foods that you can purchase inexpensively at your local supermarket. More importantly, make sure your menu includes food that you child likes! Some small tea sandwiches, cookies, sliced fruits in season and little petit fours (from the bakery) - easy and cheap.

Visit our Tea Time section for plenty of tea features and articles.