Tuesday, December 7, 2010

Scones Featured on WXIX Fox 19 - Here is the Recipe!

This most traditional scone has a creamy biscuit like texture obtained by using both butter and heavy cream. The most reliable approach to mixing the butter into the dry ingredients is to use a food processor fitted with the metal blade. I personally like to use a hand held pastry cutter (I hate the clean up when I use my food processor) and it works beautifully. Resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up and improves their texture.

For the Scone -
2 cups all-purpose flour, plus extra for the counter
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into small chunks
1 cup heavy cream (preferred) you may also use 1 cup half and half or 1 cup whole milk

Glaze - apply to top of scone using a pastry brush
1 egg
1/4 cup heavy cream (preferred) you may also use 1/4 cup half and half or 1/4 cup whole milk
1 teaspoon vanilla
sugar to sprinkle on top

The above is the basic scone recipe. I will list a couple of variations that I like to make. The dough is very forgiving and you can easily add a little of this and a little of that.

Variation 1 - Everything Scone
1/2 cup chopped white chocolate
1/4 cup chopped soft caramels - I like to use Goetze's Old Fashioned Soft Caramels
1/4 cup chopped chocolate - dark or milk
1/4 cup cinnamon chips
1/4 cup toffee chips

Variation 2 - Blueberry White Chocolate Scone
1 cup fresh blueberries
1/2 cup chopped white chocolate
1 teaspoon vanilla or lemon flavoring
cinnamon sugar to sprinkle on top of glaze

Adjust oven rack to the middle position and heat oven to 400 degrees. If using a food processor, pulse the flour, sugar, baking powder, and salt together to combine, about 6 pulses. By hand - just make sure you mix it together :). Next, if using a food processor, scatter the butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses. If mixing butter by hand, use your pastry cutter to do the same.

For Variation 1 - all ingredients can be added and mixed by hand with a sturdy spoon.

For Variation 2 - add the white chocolate and flavoring and mix well. Add the blueberries and gently mix in.

Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball. Press the dough into a 9 inch cake pan. Unmold the dough onto your floured counter and cut into 8 wedges. Place the wedges on a lightly greased baking sheet.

For Variation 1 - Brush the top with the glaze mixture and sprinkle LIBERALLY with sugar, coarse if you have it.

For Variation 2 - Brush the top with the glaze mixture and sprinkle LIBERALLY with the cinnamon sugar mixture.

Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm :) Note - If the blueberries are especially juicy you may need to add a few minutes to the cooking time.

Rave Review Cake Featured on WXIX Fox 19 - Here is the Recipe!

This delicious cake is a family favorite and is especially welcome around the holidays. We like this recipe because it combines the convenience of using box mixes with special added ingredients for a cake that tastes truly home-made. The rich and decadent icing is from scratch - but so easy to make!

1 pkg. yellow cake mix (2 layer size)
1 3-ounce pkg. Jell-O Instant Vanilla Pudding
1-1/2 c. milk
4 eggs
¼ c. vegetable oil
1 tsp. vanilla extract
2 c. Baker’s Angel Flake Coconut
1 c. chopped pecans or walnuts
Preheat oven to 350 degrees. Prepare 3 layer cake pans and set aside. Blend cake mix, pudding mix, milk, eggs, oil & vanilla in large mixing bowl. Beat at medium speed for approximately four (4) minutes. Stir in coconut and nuts. Pour into pans and bake for 35 minutes, or until tests done. Remove from oven and cool on wire rack ten (10) minutes; remove from pans and cool completely before frosting.

1-1/2 sticks of butter, softened to room temperature
1-1/2 bricks (12 ounces) cream cheese, softened to room temperature
3 c. confectioner’s sugar
2 tsp. vanilla extract
1-1/2 c. chopped pecans or walnuts
2 c. Baker’s Angel Flake Coconut
Combine butter and cream cheese, creaming until light and fluffy. Add confectioner’s sugar and vanilla, mixing well. Stir in coconut and nuts. Spread between cake layers, on top and sides.
Note: Freezes beautifully. Unwrap totally before defrosting.