Thursday, May 21, 2015

Almond Milk -Tea Biscuits

These fluffy and light tea biscuits
are delicious any time of day
 Great for afternoon tea 
with butter and jam.
Delicious warm, right
out of the oven.




Ingredients:


2 cups Flours

4 tsp. baking powder

1/2 tsp. salt

1/4 cup butter cut in cubes.

1 cup almond milk 

Tuesday, May 12, 2015

Cinnamon Swirl Cookies








These cookies are a favorite of my Grandkids.
They disappear fast.....
This recipe makes 2 doz. cookies.





























3 cups flour
1/4 cup salt
4 tsp. baking powder
1/2 cup sugar.

2 eggs at room temperature, beaten
3/4 cup milk at room temperature.
1/2 cup melted butter or margarine cooled.


(Brown Sugar mixture to spread on dough)
1/2 cup brown sugar
1/4 cup melted butter or margarine.
3 tbsp. cinnamon




Instructions

Preheat Oven to 375deg. F.

Make the brown sugar spread mixture 
and refrigerate, to let it thicken,
making it easier to spread.
In a small bowl,
mix together the brown sugar, 
melted butter and cinnamon.
Place in the refrigerator to cool.





In a large bowl, 
Whisk together flour, salt, 
baking powder and sugar.


In a small bowl combine eggs,
 milk and melted butter




 Add  the egg mixture, to the flour mixture.
 Mix all together to make a soft dough.




Knead lightly approx. 10 times.

Roll dough into a rectangular 
shape approx. 12" by 16"





Spread brown sugar mixture over dough.
(I use a spatula to spread it)



My photos are too dark.



Roll up dough as for jelly roll, 
seal edges and slice 



With a 
serrated knife,
slice 1/4-1/2 inch thick. 




Bake in oven 375 degrees for approx. 15-20 mins,
or until they have browned to your liking.





Enjoy!
Thanks for your visit xo

💚💚💚








Monday, May 4, 2015

Beef Stew with Savory Dumplings


A homemade stew 
is sure to warm your heart and soul,
especially on a cold day.





Ingredients
Chop up celery, onion and garlic
2 lbs. stewing beef
1 large onion
2 celery stocks
2 garlic cloves
4 mushrooms (optional) 
1 can tomato juice 19 ozs.
or (1 box beef broth 900ml Campbell's low salt)
2 tbsp. beef bovril 
1 tsp Worcestershire sauce
2 tsps savory (I use Summer Savory)

4 carrots 
Add 1 tablespoon of Flour
to coat the meat

2 parsnips
1 medium turnip
4 potatoes

Directions:

Mix beef cubes in a bowl with 1 tablespoon of flour.
Chop up onion, celery, garlic and mushrooms.
Add beef, onion, celery, garlic and mushrooms to pot with 2 tbsp vegetable oil. 
In your stew pot, with vegetable oil,  fry all together about 10 mins. turning the beef to get it browned.

Pour in tomato juice and  bovril,  cover and simmer about 1 hr. to 1 1/2hrs. This will tenderize the meat. 


Add in the carrots, parsnips and turnips cook another 15 mins.

Add in the potatoes and cook another 15 mins.







Savory Dumplings

1 cup flour

2 tsp baking powder
2 tsp savory

1 tablespoon butter
1/2 to3/4 cup milk

Whisk together flour, baking powder, and savory.

Cut the butter in the flour mixture,
or work it in with your fingers. 

Stir in milk to make a soft dough


Drop by spoonful into boiling stew.


Cover and simmer 15 mins. without lifting the lid.








Enjoy this delicious stew, even better reheated the next day.

Served with baby beets.



I grow and harvest my Summer Savory each year.
For more information, click here




Thanks for your visit. xo