Beauty in the Ordinary

This is not about being brilliant, or extraordinary, it's not about wanting to be famous, or making headlines, or trying to impress...this about sharing a 'gift' each day with the world...to lift the spirit of people when they read this blog, to show them the beauty in the ordinary.
"And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don't believe in magic will never find it." Raold Dahl

Wednesday, April 28, 2010

Cuppa!


J.  A cup of tea...hard to explain the mountain of significance this seemingly insignificant beverage holds for my sister and I.  When we are together we drink gallons of the stuff.  Mint, Peach, Sleepy-time, Earl Grey, Orange Pekoe...the list is endless.  Always accompanied by good conversation which, interestingly enough sometimes is silent, and occasionally with something sweet.
Here are two recipes that blend perfectly with an afternoon cup of tea.  I call the first Victoria's Scones because she gave me the recipe.  She will say that someone else passed it on to her...no matter...we should all share our recipes all the time.  They are a no-fuss drop scone, simple to make and scrumptious.
The second came from my late mother-in-law, a delicate butter cookie flavoured with vanilla that melts on the tongue. These have become a family tradition and we bake them often.  If you make these, watch them carefully, all that butter browns quickly and they look their most perfect when  just a delicate shade of yellow.

VICTORIA'S SCONES
3 c white flour OR
1-1/2 c each white flour and whole wheat flour
4 tsp baking powder
1 tsp salt
1/2 c sugar
2/3 c vegetable shortening
2/3 c currants
1 egg, beaten
1/2 tsp baking soda
Sour Milk
1-1/4 c milk
2 tbsp white vinegar

1 Sift all dry ingredients except soda.
2 Cut in shortening.
3 Add currants.
4 Add beaten egg (saving a little to cover tops)
5 Dissolve soda in sour milk and add to dry mixture just to moisten.
6 Drop by small handfuls onto ungreased, floured baking sheet.
7 Brush tops with beaten egg (if not enough, add a little milk).
8 Bake at 425 degrees for 12-15 mins
Does not double well.  Try not to mix batter excessively.

VANILLE KRUNSL
¾ c sugar
1 egg + 1 egg yolk
10 oz butter
1 pkt vanilla sugar
3 c flour
Icing sugar and jam to finish
  1. Mix all dry ingredients
  2. Rub in butter
  3. Add eggs and egg yolk
  4. Roll on lightly-floured board and cut into 2-1/2" disks
    1. With a thimble, cut a smaller hole in half of the disks
  5. Bake on ungreased baking sheet at 325 for 12-15 minutes until pale yellow
  6. Sandwich with jam and dust with icing sugar

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