Wednesday, July 16, 2008

What's cookin?



Would love if you would like to share your current favorite recipe/s with us here.


Yummy Yummy Scones. Moist and heavenly straight out of the oven. Not so great the next day. I am on a scone kick right now. :)

Grandma Johnson's Scones

INGREDIENTS
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins (optional)

DIRECTIONS
In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.


And if you were feeling so inclined you could always top your scones with this.


Raspberry Lemon Marmalade

INGREDIENTS
4 medium lemons
1 1/4 cups water
1/8 teaspoon baking soda
1 cinnamon stick
3 cups crushed fresh or frozen raspberries
7 cups sugar
1 (3 ounce) pouch liquid fruit pectin



DIRECTIONS
Grate peel from lemons and place in a medium saucepan. Trim white pith from lemons and discard. Cut lemons in half and remove the seeds. Chop pulp; set aside. Add water, baking soda and cinnamon to saucepan; bring to boil. Reduce heat; cover and simmer for 20 minutes. Add lemon pulp; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove cinnamon. In a large kettle, combine the raspberries, sugar and lemon mixture; bring to a full rolling boil, stirring constantly. Boil for 2 minutes. Quickly stir in pectin; return to a bull rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath.


3 comments:

Lisa said...

Hum, this is a tough one - I love summer cooking! Here is one we love that is not only very tasty, but also great to serve for company because it plates up beautifully...

Tilapia with fruit salsa
2 tsp lime zest
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1/2 cup fresh lime juice
1/3 cup honey
2 kiwi
1 mango
1/4 cup red onion
1 small container strawberries
1 tbsp cilantro
1 jalapeono
Tilapia
Basmati Rice

Combine the first 6 items, reserve half and marinate the fish for at least 30 mins. Chopp and add fruit to the reserved sauce. Grill fish.
Serve fish over rice and topp with salsa.
Enjoy!

chelle said...

That sounds sooooooo good! Will have to try soon. Thanks so much for sharing. :)

Leslie said...

all sounds delish.... ladies...
Im living vicariously through all your summer cooking.