Strawberries & Cream

I still don't have a sewing machine. But I do have a knitting project in the works...

Here's what happened to Jennifer's strawberry jam. Scones with strawberry jam and cream. Going back to some of my British roots. Thanks again, Jennifer!

After Josh discovered how wonderful this jam was, he promptly dug into it and, in true 14-year old fashion, there is now about 1/2" left in the bottom of the jar.

These scones are small, and more in the British style. They are very crumbly, but oh, so good!

Quick Scones
2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1-2 tablespoons sugar
1/3 cup vegetable oil
1 egg
about 1/2 cup milk

Preheat the oven to 475 degrees Fahrenheit (250 degrees Celcius).
Grease a cookie sheet or cupcake pan.
Sift dry ingredients into a medium bowl, making sure to mix them properly.
Pour vegetable oil into a 1 cup measuring cup. Add the egg. Fill the rest of the cup with milk.
Add the liquid to the dry ingredients without stirring and mix with a knife or spatula until it forms a soft dough. Do not overmix. Do not mix with a spoon.
Put spoonfuls of dough on the cookie sheet or in cupcake cups, or flatten slightly and cut or press into desired shapes (the rim of a glass works well).
Bake for 10-12 minutes until slightly brown.
Top with jam and cream and enjoy!

(On top of the lack of sewing machine, we're now having serious internet connection problems. I hate Verizon...)

Edited on 6/30 to add:
I nearly "coughed" up a lung when I reread my post. I, of course, meant "spoonfuls of dough" not "spoonfuls of cough". I fixed it, but thought this was a very good example of the shortcomings of spellcheckers, because Mozilla automatically spellchecks now (and "spellcheck" is NOT a word, but "spell check" sounds like something Harry Potter might do).
OK, this is now a post of its very own. I'll stop.

Cinnamon-y Goodness!

Father's Day breakfast...




Sweet Cinnamon Biscuits

2 c all-purpose flour
1 tbsp baking powder
¼ tsp baking soda
1 tsp salt
1/4 c canola oil
¾ c buttermilk
4 tbsp butter
1/3 c granulated sugar
½ tsp cinnamon

Preheat the oven to 400F. Grease a 9”-round baking pan lightly.

Soften butter to almost melted, but do not allow to bubble. Set aside to cool.

Combine granulated sugar and cinnamon in a small bowl and mix well.

Sift flour, baking powder, salt and baking soda into a medium bowl and mix well. Stir in oil. Add buttermilk and stir until just blended.

Knead the dough on a lightly floured surface until smooth. Roll dough into a 15x8” rectangle.

Spread butter over the dough. Sprinkle cinnamon sugar evenly over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.

Cut the roll into 1 1/2 –inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven. Serve hot.

Yum!

Yum!

I made my latest favorite for dinner last night. Everyone loves it. Well, maybe not the little ones - a lot of onion!

Tomato & Onion Quiche

1 tbs olive oil
1 onion, sliced
1 clove garlic, minced
2 tomatoes, peeled and sliced
1 link Italian sausage, casings removed (or any other meat you have around)
2 tbs all-purpose flour
1/2 c fresh basil leaves, chopped
3 eggs, beaten
1/2 c milk
salt and pepper to taste
1 9" unbaked deep dish pie crust
1 1/2 c shredded Colby-Monterey Jack or Mexican style cheese, divided

Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Brown sausage and remove from skillet.
Saute onion until soft; remove from skillet.
Sprinkle tomato slices with flour, then saute 1 minute on each side.
In a small bowl, whisk together eggs and milk. Season with salt and pepper.
Spread 1 cup shredded cheese in the bottom of the pie crust. Layer onions, sausage, and basil over cheese and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining 1/2 cup shredded cheese.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 20 to 25 minutes, or until filling is puffed and golden brown.
Serve warm.

Enjoy!


This is my latest "in front of the TV" project. I got the book from the library, looking for a hat pattern, and found this little scarf, knitted with wool I already had in my "stash". It's light and airy and soft.