Today we made Squash Scones!
3/4C milk, 1 2/3C flour, 1/4t salt, 1/2C sugar, 1/2t baking powder, 1T cinnamon, 4T butter, 1C mashed, steamed butternut squash
Preheat oven to 375F. Stir together dry ingredients.
Cut in butter. Mixture should still be somewhat powdery. Stir in milk until almost blended.
Stir in squash until just blended.
Spoon by T onto greased cookie sheets.
Bake 15-20 minutes or until browned on the bottom.
Today we made Strawberry Meringue Cookies!
4 egg whites, 5 large strawberries, hulled, 1 1/2C powdered sugar
Preheat oven to 250F. Beat whites until soft peaks form.
Gradually beat in sugar until glossy peaks form, about 7-10 minutes.
In blender, chop strawberries into 1/4″ pieces. Push chopped strawberries through fine mesh sieve. Fold strawberry liquid into meringue.
Then fold in the strawberry flesh.
Drop by T onto foil lined cookie sheets.
Bake 1/2 hour. Turn off oven. Let cookies sit in oven 2 1/2 – 3 hours more until dry and crisp.
Today we made Apple Nut Choc Chip Cake!
1/2C butter, 1C sugar, 1C flour, 3/4t baking soda, 1T cinnamon, 2 eggs, 1 extra large Granny Smith apple, chopped into 1/2″ pieces; 1/3C coarsely chopped cashews, walnuts and roasted lightly salted almonds; 1C chocolate chips
Preheat oven to 350F. Cream butter with sugar.
Add eggs to butter mixture. Blend well.
In separate bowl, sift flour, baking soda and cinnamon. Make a well in these dry ingredients and stir in wet until mostly blended.
Fold in apples.
Stir in nuts and chips.
Turn into greased 9″ round cake pan.
Bake 45-50 minutes or until knife inserted in center of cake emerges clean.
Today we made Blackberry Ices!
12 oz fresh blackberries, 2T half and half, 1C powdered sugar
Rinse, drain and dry berries thoroughly. Push through fine mesh sieve. Discard seeds or use for another recipe.
Mix puree with half and half and sugar. Blend well.
Freeze until of desired consistency.