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Recipe – “Sultana Scones”

“Sultana Scones”

“Food for Thought” – by Colour Library Books

 

 

10        oz. plain flour

1          tbsp. baking powder

Pinch salt

6          oz. butter or margarine

4          tbsps. Sugar

4          oz. sultanas

1          egg, beaten

2          tbsp. milk

 

Sift the flour, baking powder and salt into a large bowl or process once or twice in a food processor.  Rub in the butter or margarine until the mixture resembles fine breadcrumbs, or work in the food processor.

 

Stir in the sugar and sultanas by hand.  Add the egg and milk, mixing to a soft dough.  Turn out onto a floured surface and knead lightly until smooth.

 

Roll out to a thickness of 1 inch.  Cut into 2 inch rounds with a pastry cutter.  Transfer to a lightly oiled baking sheet and place in a preheated 400 degrees Fahrenheit oven for about 10 to 12 minutes.  Remove to a wire rack to cool slightly.  Serve warm.  – Makes 2 Dozen –

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Recipe – “Carrot Soup”

“Carrot Soup”

“Fare for Friends –Cookbook”

 

 

1/3                   cup butter

½                     cup onion, chopped

2                      cups carrots, thinly sliced

¼                     cup long grain rice, uncooked

3                      cups chicken stock or 3 chicken bouillon cubes dissolved in 3 cups boiling water

½                     teaspoon salt

1                      teaspoon curry powder

2                      cups milk

 

 

In a medium saucepan, saute’ onions in butter until translucent.  Add carrots and rice; toss until well coated.  Add curry and chicken stock.  Simmer until carrots are tender and rice is cooked.   Add salt, Puree, fine or coarse, 1/3 at a time in the blender or food processor.   Return to pan, add milk and heat gently.  Do not boil.   Serves 6.

Recipe – “Corn Chowder”

“Corn Chowder”

“Fare for Friends –Cookbook”

 

1-1/2               cups potatoes, peeled and diced

½                     cup water

6                      slices bacon, fried and chopped

½                     cup onion, chopped

¼                     cup green pepper, chopped

1                      tablespoon butter

2                      cups creamed corn

1                      can (12 oz.) corn niblets

1                      can (10 z.) mushroom soup

salt and pepper to taste

½                     teaspoon curry

4                      cups whole milk or 10 % cream

 

Cook potatoes in ½ cup water until tender.  Drain.  Saute’ onion and green pepper in butter until soft.  In large pot, combine all ingredients except the bacon.   Heat thoroughly.  Serve with bacon on top.

Serves 8.

Recipe – “Cheese Muffins”

“CHEESE MUFFINS”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
 
12         oz. Plain flour
1            teaspoon cayenne pepper
1            teaspoon English mustard powder
4            teaspoons baking powder
1            Tablespoon chopped fresh parsley or chives
              Salt
              Freshly ground black pepper
2            eggs
6            fl., oz. Milk
4            oz. Mature cheddar cheese, grated
 
*Sift the flour into a mixing bowl with the cayenne, mustard powder, baking powder, parsley and salt and pepper.
**Make a well in the center and break in the eggs.   Using a wooden spoon gradually draw the flour into the eggs, beating all the time.  Gradually add the milk, beating well between each addition.  Stir in the cheese, to form a soft, sticky dough.
***Turn the dough on to a lightly floured board or surface and with floured hands shape into 2 inch rounds about 1/2 thick.
****Place on a lightly greased baking sheet and bake in a preheated hot oven for 10 to 15 minutes.  Serve immediately, split and buttered.
Prep – 15 minutes
Cooking – 15 minutes
Oven – 400 degrees Fahrenheit
Makes about 20 to 25

Recipe – “Thyme and Pumpkin Damper”

THYME AND PUMPKIN DAMPER

“The Illustrated Herbal Encyclopedia” by Brenda Little

3     cups white self-raising flour

1      cup oat or barley bran

3      tsp.  Dried thyme

1     Tbsp. Fresh well-chopped parsley

1     tsp. Each salt and sugar

2 1/2   cups grated pumpkin (butternut)

1       cup mixed milk and water

1/2   cup olive oil

*Mix sift flour, then add dry ingredients.   Mix to a soft dough with the milk and oil.   Knead on a floured surface until smooth.   Handle lightly.

** Bake in a well-greased 8 ” inch casserole dish with a lid for an hour in a 400 degrees Fahrenheit ( 200 deg. Celsuis) oven.

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