Cranberry Orange Scones

Much like the scones served at a popular tea shop in our town, these scones are flaky, moist and delicious. 

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/3 cup butter, chilled
• 3/4 cup fresh cranberries, coarsely chopped *
• 1 tablespoon finely grated orange peel
• 1 egg, beaten with fork
• 3/4 cup buttermilk

1. Combine dry ingredients in mixing bowl.
2. Cut in butter until mixture resembles coarse meal.
3. Mix in orange zest and coarsely chopped cranberries.
4. Combine buttermilk and egg; add to dry ingredients and mix until dough sticks together.
5. Drop by large spoonfuls (scoop) onto a baking sheet lined with parchment.
6. Bake at 400°F for 15 minutes or until golden.
7. Cool slightly and then drizzle with glaze.

Yield: 12 scones

Glaze:

• 3/4 cup icing sugar
• 1 teaspoon orange zest
• 3 tablespoons orange juice

Combine ingredients and stir until smooth.  Using a spoon, drizzle the icing over the scones.

*Frozen cranberries can also be used...just be sure to chop first. 

Jello Sugar Cookies

In my home, sugar cookies are usually baked  for special occasions...stars, trees and candy canes at Christmas...and hearts for Valentine's Day.  But here's a simple sugar cookie recipe that the grands enjoy anytime of the year...one that requires no icing since the dough is coloured.  The jello makes a very pale pastel cookie; if you prefer a somewhat deeper colour...add food colouring.  An added bonus is the flavour of the jello.

• 3-1/2 cups flour
• 1 tsp Baking Powder
• 1-1/2 cups  butter or margarine, softened
• 1 cup sugar
• 2 packages Jello (4-serving size /any flavor), divided
• 1 egg
• 1 tsp vanilla 

Method:

1. Preheat oven to 375°F.
2. Mix flour and baking powder; set aside.
3. Beat butter in large bowl with electric mixer until creamy.
4. Add sugar and 1 pkg. of the dry gelatin, beating until light and fluffy.
5. Add egg and vanilla; mix well.
6. Gradually add flour mixture, beating until well blended after each addition.
7. Shape dough into 1-inch balls.
8. Dip top half of each ball into reserved gelatin crystals.
9. Place on ungreased baking sheets...crystal side up.
10. Flatten with bottom of clean glass...one with a design if you want a pattern.  
11. Bake 8 to 10 min. or until edges are lightly browned.
12. Remove from baking sheets to wire racks.

*The featured cookies were made with peach jello.

 To make cut out cookies in any shape or form...use the same recipe and roll out the dough to about 1/4" thick.  Omit the gelatin crystals on top.  They make great 'cookiegrams' for any occasion!

Spicy Green Beans

Before I move on to the recipe of the day...I would just like to thank all of you...our faithful reader's...for your overwhelming response and encouraging comments on yesterday's post.  Without all of you...there would be no cookbook!  We look forward to whatever the future may hold...and thank you in advance for your continued support.

I would also like to thank our sponsors...whose links are listed on our sidebar...and who have for some time been helping us to 'feed the hungry' with their donations.  One of those sponsors is Lepp Farm Market...a wonderful place to visit if you happen to live in our area.  If you don't...their website is also a wonderful place to visit...especially the recipe section!  Today's spicy green bean dish is from Charlotte Lepp's collection...one we have enjoyed at our table several times now.

Spicy Green Beans

• 1 pound fresh green beans, trimmed  
• ¼ cup olive oil
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 1 teaspoon Sambal Oelek Asian chili paste (or 2 or 3 teaspoons if you like it hot!)
• 1 clove garlic, crushed

 

1. Steam beans until tender crisp.
2. Combine all remaining ingredients for sauce...and heat until sizzling.
3. Pour sauce over the beans and serve. 
4. These also make a great finger food appetizer.

* Hoisin sauce, chili paste and oyster sauce are all found in the Asian food section of the grocery store.

Butternut Squash Soup

It's that time of the year. The squash is fresh from the garden...and the cool fall days make soup a favorite.

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 1/2 tablespoons ginger root, minced
• 3 pounds butternut squash, peeled, seeded and cut into chunks
• 2 apples, cored and cut into chunks
• 1 carrot, thinly sliced
• 4 cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg
• 1/2 cup cream

1. Melt butter in large pot, over medium heat.
2. Add garlic, onion and ginger root.  Cook and stir for about 10 minutes, or until soft.  
3. Add broth, squash, apples and carrot.
4. Cover and simmer for about 30 minutes, or until very tender. 
5. Purée soup using a handheld immersion blender.  (Can also be done in a regular blender in small batches.)
6. Return pot to stove and re-heat on medium-low heat.
7. Add seasonings and cream and heat until steaming, stirring as necessary.

Serve with savory cheddar scones (pictured) for a delicious lunch.