Cheese scones

GuzziSue reminded me that all scones are not created equal.... but, I was so busy doing berry and sweet scones during the past week that I totally forgot about anything savoury..... acckkkk! Silly me! Cheese scones below, Guzzi....

So.... if sweet scones need a Sweet Tea Biscuit base.... guess what savoury scones require? .... just a simple Tea Biscuit recipe.

Tea Biscuits

2 cups sifted all purpose flour
4 tsps. baking powder
1/2 tsp. salt
1/2 - 2/3 cup firm butter
2/3 cup milk (approximately)

Sift flour, baking powder and salt into mixing bowl. (I don't use salt because I use salted butter and I just don't like a very salty flavour)
Cut in fat with pastry blender, knives or fingers 'til no large lumps of fat remain.
Add milk a little at a time..with fork or spoon 'til mixture will form a ball around the fork. (Too little milk makes a stiff dough... too much milk makes a sticky, difficult to handle dough.)
Turn dough out onto floured board;knead lightly. Gently roll out or pat to 3/4 inch thick for large biscuits, 1/2 inch for small biscuits. Cut with 1.5 or 2 inch cookie cutter. Brush top with milk or milk with beaten egg yolk for a shiny surface.
Place on un-greased baking sheet. Bake at 400 to 425F for 10 -20 minutes. Makes 12-18 biscuits 3/4 inch thick.

To save time or to create a more rustic appearance....drop onto baking sheet by spoonfuls instead of rolling and cutting.


Cheese Scones

To dry ingredients add 1 teaspoon dry mustard, 2 cups grated, medium or old Cheddar cheese. For liquid beat 2 egg yolks in measuring cup; add milk to make 2/3 cup. Use smaller amount of fat.
For something different....brush tops with milk; sprinkle with poppy seeds, celery seed, sesame seed or cumin seed.

Tomato Cheese Scones

Add 3/4 cup grated Cheddar Cheese to dry ingredients. Reduce baking powder to 2 tsps and add with 1/2 tsp baking soda. Replace milk with tomato juice.


Try adding some small chunks of onion cooked in butter or bits of tinned tomatoes or perhaps some minced peppers.... call them Confetti Scones... or, how about some herbs of your choosing? Sky is the limit as usual.... I love to experiment. I've tried sun dried tomatoes... those were tasty... oh, oh...now I want to try some savoury scones this week....... it never ends does it, this cooking? ... and, of course....the eating! The best part..... and now for some jumping jacks and a run around the block....

Pineapple Cheese Loaf

disclaimer:: this picture has absolutely nothing whatsoever to do with this post...I just think it is beautiful. It is an Australian Rainbow Bee Eater... done in pastels...I bought it on ebay. Love this lady's work.

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Is it Thursday?

Our Mom didn't bake a lot....as a matter of fact she didn't cook much at all. There were lots of underlying factors; so, we didn't really expect much and knew better than to ask.. We ate a lot of toast...made it ourselves from the time we were about 5...... or sandwiches.... I remember we always knew it was Thursday if she made mashed potatoes,sausages and creamed corn. ick...still makes me shiver to say it out loud. Once, several years ago, I made it just for a laugh when my sister was visiting me. It wasn't Thursday..., but she looked right at me and asked, "is it Thursday"? We hooted. Poor Mom... hope she knows we loved her in spite of our silly jokes about her culinary talents. Honestly, every so often she would make a loaf or a birthday cake for one of us four, or some little cookies...and we absolutely loved it. She really did a great job when she did bake.... was always very precise in her measuring...so clean and careful with every little ingredient...of course, you sure as heck didn't waste a speck of anything in those days ... no wonder she was afraid to bake. The expense..... but, back to it.... I remember her saying that careful measuring was the key to having baking turn out right. How often I still hear that today...read it in all the cook books..... even see it in info from the pastry chefs. Once again...Mom had it right...

This is one of the loaves she used to surprise us with every so often.... quite tasty even if it sounds like an odd combination.

Pineapple Cheese Loaf

2 cups sifted all purpose flour

3/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt (optional..I never use it ..I find enough in butter or marg).

1 teaspoon vanilla

1 cup crushed pineapple

2 tablespoons melted butter or margarine

1 large egg

1/2 cup grated cheddar cheese

1/2 cup chopped nuts (I like walnuts).

Line bottom of loaf pan with waxed paper, or grease and flour the pan. Into mixing bowl, sift first 5 ingredients. Combine vanilla, pineapple, shortening and egg, stir into dry ingredients until they are moistened.

Lightly stir in cheese and nuts; transfer to prepared pan; let stand 15 minutes.

Bake at 325 -350 F. about 60 minutes.

Artichoke Chicken

8 or 10 chicken thighs (pounded thin)
1 small jar artichokes ( I buy marinated..more flavour)
Handful of mushrooms
Half a small onion
Small clove of garlic
Feta cheese.. ( as much or as little as you like)
Shredded Mozzarella cheese…or Tomato Basil Havarti
1/2 tsp paprika
1/2 tsp dry mustard
Sprinkle of sweet basil
Sprinkle of parsley
Sprinkle of thyme (or you could use Herbes De Provence)
Pepper
1/4 cup white wine (optional)

In a bowl, combine some cheese, dry mustard, paprika and any of the other spices that you like. Use as much cheese as you want to distribute over the number of pounded thighs you have in your baking dish. Reserve some for the topping……

Sautee mushrooms and onions… I like to use a bit of butter and some of the marinade from the artichokes. Add minced garlic near end of sautéing to avoid burning it…

Place pounded thighs in a lightly oiled baking dish. (you could also use a small amount of the marinade if that is the type of artichokes you chose). Distribute the spice and cheese mixture evenly over the thighs. Break up the artichokes and distribute them over the chicken as well. Cover with the remaining chicken thighs. Pour the wine into the dish..or use some more of the marinade and a little chicken broth.

Bake at 350 F for about 30 mins. or so.. I like to start baking without a lid…but if the exposed parts of the thighs tend to get a bit dry looking.. place a lid for part of the cooking time. Near the end of the baking time.. add the reserved cheese mixture and leave lid off. If you want..you may broil for a few minutes to brown the cheese.