My mum liked scones and she always was able to remember the weights and measures for pancakes, Yorkshire puddings and scones. I don’t, so, fortunately, she scribbled them down. Here is one that I used last week and was asked for the recipe as they were described as “melt in your mouth”.
Makes about 16 large scones which toast up very nicely on the 2nd day and they can be frozen but in my house, they are gone pretty soon.
4 1/2 cups of all purpose flour
1/2 cup granulated sugar
2 tablespoons of baking powder
2 large eggs
1 cup of butter or margarine
2 1/3 cups of milk I use 2%
2 tablespoons of edible lavender buds
Preheat your oven to 350 F OR 180 C
Sift flour and baking powder into a large bowl and stir in sugar. Cut in butter or margarine. I use my KitchenAid on 2nd lowest setting adding the lavender
In a separate bowl whisk eggs well then add milk and whisk again
Now fold the egg & milk into the dry mix until the dough is moistened. Do not overwork.
I use an ice cream scoop to measure dough out onto two parchment lined cookie sheets, approximately 8 scoops per tray
Bake for 20 minutes then turn over scones and bake for 10 more minutes or until golden on both sides.
In a large bowl take 1lb 6oz of mixed dried fruit 3oz of mixed cut peel Optional 1 cup of scotch or any liquor or fruit juice if prefered. I used dried cranberries, golden sultanas glace cherries and raisins. After soaking in liquid, the fruit will be full and lush.
Add to the fruit
Part 2 6oz butter 6oz castor sugar grated rind of 1 orange 4 large eggs 7oz plain flour 1 teaspoon mixed spice
Mix well and place in a buttered round cake tin, traditionally for a Dundee cake it is 7 inches but I use a 9-inch cake tin as we like a lot of almonds on the top.
Place as many almonds as you like on top of the cake to decorate.
Bake in centre of the oven for 2 hours for a 9-inch cake tin and 2 1/2 hours for a 7-inch cake tin. Test with a skewer, when it is clean, the cake is cooked. Leave in tin 10 minutes before turning out.
Place on a plate or cake stand and add a ribbon around cake for a party.
You can choose to make the Dundee cake with or without alcohol and using any dried fruit and or nuts that you want. All my recipes are very forgiving and can be adapted for your preferences. It is a very easy recipe; I do it in two stages. Stage one is taking all the dried fruit, and adding one cup of scotch, brandy or any other alcohol on hand to soak the fruit until plump, approx 24 hours. If you are a teetotaller you can use any fruit juice for good flavour. If you are in a hurry, this stage can be omitted. See, really easy! This cake is a hit with anyone who loves almonds and is good with tea, coffee, milk or something harder.
In a large bowl take
1 lb 6 oz of mixed dried fruit
3 oz of mixed cut peel
Optional 1 cup of scotch or any liquor or fruit juice if prefered.
I used dried cranberries, golden sultanas glace cherries and raisins.
After soaking in liquid, fruit will be full and lush.
It is one thing to go out for tea or coffee but pre-made cold brewed coffee is something that I find extraordinarily expensive at the supermarket, especially as it so easy to make your own.
Make this instead! Iced Coffee Concentrate
Grind one cups of coffee beans coarsely, add the ground coffee to 2 cups of water that has been left to come to room temperature using a French press, large jug or jar. Leave covered on the countertop for 24 hours. Push down the press or if using jug/jar strain through a filter or cheesecloth.
To serve: Fill a glass with ice (you can make ice cubes from the cold brew if you do not want the coffee diluted) Add your coffee concentrate, milk, water, soy, almond, cashew, coconut or sweetened condensed milk in whatever proportions you like. All are delicious. Try starting with half of each. If you take sugar, make a batch of simple sugar syrup to use with your cold drinks. If you want to make a larger batch, just double the amounts.
It’s that time of year again when hands and feet become rough and grubby after gardening, painting, cleaning and odd jobs. To remedy simply take a little granular sugar and some olive oil in the palm of your hands to make a scrub. Rub into the skin gently and rinse with warm water. Wash hands if they feel too greasy. Now apply yourfavorite hand cream or body lotion. Voila, soft hands and feet! Use on knees and elbows too. This scrub is also good in winter when hands begin to dry out.
Most people now in Canada consider Victoria Day as the (unofficial) start of Summer! Queen Victoria died in 1901 and until 1952 Victoria Day was a national bank holiday on May 24. However, beginning 1953 Victoria Day is now celebrated on the Monday on or before May 24, which gives us the opportunity to enjoy a long weekend.
One of the best ways to kick off the warmer weather and raise a toast to Queen Victoria and all things British is with a Pimm’s Cup originally served in James Pimm’s London oyster bar in the 1840s where he invented this delicious drink calling it the No 1 cup. It was a definite step up to the harsh gin that was normally served.
PIMM’S ORIGINAL in tall glasses & a jug
200ml PIMM’S No.1 This is gin-based
600ml of Lemonade
Mint, orange, strawberries, & cucumber
Chop up all fruit and lightly muddle the mint and place in jug or glass. Add the Pimm’s followed by lemonade and ice. Serve and enjoy.
Suddenly after a cold April, we are having a mini heatwave! I love the giant ladyfingers as a snack with a cup of coffee but with the hot weather, we made some ice cream sandwiches and strawberry shortcakes, so delicious, quick and easy. Use your favourite combinations.