Cinnamon Roll Scones

The other day I found a recipe that made a cinnamon roll with that scone texture. I found it at http://joyofbaking.com/breakfast/CinnamonRollSconesRecipe.html
Who doesn't love Scones and Cinnamon rolls? This recipe turned out really well. I used my food processor for the dough . You can do this as long as you don't over process the dough, just do it until it comes together.
Last week I bought Keifer: Keifer is a cultured milk with high protein. I personally wouldn't drink it, but some do. It reminds me of buttermilk in the flavor. I decided to use it in the scones because the recipe called for a cup of buttermilk. I researched and found that I could substitute Keifer for buttermilk. The Scones are moist inside with a nice flakiness to them.

This is my messy kitchen, as I just finished putting the rolls into the oven. Looks messy, but it actually was a super easy clean up. 

In the oven they go at 400 Degrees for 18-20 min. 

and 20 minutes later

 5 minutes later!

















I hope you enjoyed today's blog and I hope you try the Cinnamon Roll Scones!

Fall is Coming! Raspberry Peach Jam

Fall is coming and I was in the mood to make more Jam!
I had jars left from my not so great attempt this summer at a watermelon jelly. So I decided that I would make a yummy Raspberry Peach jam. The peaches were frozen fresh from the tree. They were given to me by a friend who has a Peach tree. She will be getting a yummy Jar of this jam for Christmas.

2 Cups Peaches / 2 Cups Raspberries

I mashed up the fruit in my mini food processor.

The Recipe for this Yummy Jam:

Raspberry Peach Jam

What you need:

4 cups  prepared fruit (buy about 1-1/2 pt. fully ripe red raspberries and 1-1/2 lb. fully ripe peaches)

2 Tbsp.  fresh lemon juice

1 box  SURE-JELL Fruit Pectin

1/2 tsp.  butter or margarine

6-1/4 cups  sugar, measured into separate bowl
6 -8 oz Jars

 

Make it

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

CRUSH raspberries thoroughly, 1 layer at a time. (Strain half of the pulp to remove seeds, if desired.) Measure 2 cups prepared raspberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into saucepot with raspberries; stir until well blended. Add lemon juice; mix well.

STIR pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) (Recipe by Kraft SureJell)

Yummilicious!!!!

Hot Tomato! End of Summer Tomato Sauce

My friend Amanda gave me tomatoes from her work at the last minute the other day. I couldn't possibly eat them all, so I decided that I should try making some tomato sauce from them. So here is what I did.

The Tomatoes- Came sliced

Quartered- Nothing added (blended until pureed)

Pressed th sauce through a sieve to keep all the seeds out.

Cooked the sauce on low overnight, I
probabley could have done it in less time
but didn't want to cook to high.

The Results!

So there you are! it really wasn't hard or complicated. Now I will freeze my sauce for future use and in my house we like red sauce, so I am sure it will get used up! When freezing in glass be careful to defrost it slowly and never defrost it the Microwave or in hot water as the glass can break.

Happy 4th of July

Well summer is in full swing and BBQ weekends are the standard. We just spent a great day with our best friends enjoying the summer and a refreshing pool swim! This weekend our friends smoked the most amazing ribs! The burgers and potato salad were just as yummy! Potato Salad recipe to come soon!
I made a Sugar Cookie Fruit Tart dessert: Recipe and directions below.



Sugar Cookie Fruit Tart

Recipe:

1 Roll of Sugar cookie dough

1/4 cup Berry jelly- Warm slightly

2 tablespoons of Butter

2 cups of Blueberries

1 cup Powdered Sugar

2 cups of Strawberries sliced in half

1 Whipped Cream Can or Tub( optional ) for topping.

Take the chilled cookie dough and use a little powderd sugar on your work surface to form it into a ball and press into tart pan, or as you see I didn't have that pan; I improvised and used a shallow baking dish.

With the palm of your hand press the dough flat and make a small lip around all four sides of the dish, if your using the shallow baking dish.

With a basting brush take the warmed jelly, mine was raspberry that I made with my mother in law earlier this year. Baste the cookie tart with a thin layer of the jelly. Add Pastry Cream and spread evenly. Go to the recipe here: Pastry Cream.

Add fruit: I used Strawberries and Blueberries.

Moisten about a cup of the Blueberries and toss in the powdered sugar.

Use this for stars and the white stripes for the flag on your tart.

Baste the fruit with the jelly to keep it from drying out and it will look glossy and oh so yummy!



Yuminess!

Have a happy and safe 4th of July!

Tomatillo Chipotle Salsa

I was reading the May 2011 issue of Martha Stewart and came across a yummy salsa recipe this week, so I decided that today would be a good day to try it. It's super easy to make.

The Recipe:

6 Tomatillos, husked, wasked and quartered

3 Garlic Cloves (unpeeled)

Canned Chipotle Chiles in Adobo Sauce.

1/4 tspn sugar * I used it , but wouldn't next time.

Coarse Salt * I used regular salt.

*I also added a pinch of Cumin ( Not in the orginal recipe), but added a very yummy flavor!

Directions:

1.) Cook Tomatillos and garlic on a cast iron skillet, until cahrred all over. Over Med-High Heat. Transfer to plate to cool.

 

 
 
 
 

 

2) Peel garlic and finely chop Tomatillos and Garlic and mix together, along with the Chipotle Chiles.( I put them in my Mini food Processer and chopped them all together.

3) Add Salt and sugar, but I would omit the sugar and add a dash of cumin.

4) Put in a jar or container with a tight lid and let cool. Refridgerate up to a week.

 
 

 

Ok a word about the Chipotle Chiles in adobo sauce. These Chipotles can be Hot and although Martha says to add 4 of these chiles, That would be way to hot! REALLY Martha? I bet you can even take this kind of heat.

So I say start with 2 and blend it all together, taste before adding any more. I added 3 and it is about as Hot as I can enjoy it, of course my Mikey loves this amount of heat. I would say 3 would be considered Med hot. and 2 considered spicy, but more like just medium. I just froze the rest of the canned chipotle chiles for another sauce later.

 

 

We will enjoy this on our tacos for dinner tonight!

 

 
 

Now we're cooking

Today I am posting some yummy stuff!
Here are pictures of our Homemade Pizza for our Friday Date Night. We usually buy a pizza for our Friday Date Night, but this week we decided to make our own pizza. So we went off to Trader Joe's, whom has the freshest dough next to you making it yourself. My Mikey made the sauce and made us a very yummy pizza! Love a man that can cook!

Here is the Pizza before getting all the goodies on it.

Here is the Pizza with the Yummies on it.

Here is the Pizza all done . YUMMY!

Cooking up Yumminess

Okay it's been about a month since we made this in January, but I wanted to share the process. My Mother in law invited me to come spend a day with her learning how to make Marmalade. So I made sure to take pictures, so I could share them. Below are the pictures of our fun day together! We bought Seville Oranges, which are very sour and bitter. We had to slice them up thinly.

Making sure to take out as many seeds and possible.

Vera supervised and gave me direction

Even so I managed to cut my finger, not to bad, but wow her knives are super sharp. She also makes a good nurse. LOL got a band-aid and got it all fixed up. That didn't stop our fun, we went on to make our yumminess.

The sliced oranges are now ready to cook.

Time to cook them, kinda starts out looking like orange soup.

They need to cook for quiet a bit of time, while stirring

constantly.

Vera tests the consistency of the marmalade syrup.

Vera test the temperature for doneness

Finally preparing the jars for filling

Look at all those yummy jars

This was a fun project and I learned so much! 

More importantly I got to spend time with my awesome Mother in law! Vera you Rock!