Pumpkin Cranberry Scones

Pumpkins, paired up with cranberries,

a great combination 

for afternoon tea scone.

Ingredients:

2 cups Flour

1/3 cup Brown Sugar

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp ground Cinnamon

1/2 tsp ground Nutmeg

(Cloves and Ginger may be used 

or Pumpkin spice).

1/4 tsp Salt

1/2 cup Butter cubed

1/2 cup Pumpkin Puree
3 tbsp Milk
1 large Egg
2 tsp Vanilla Extract

In a large bowl, whisk together the flour,

 brown sugar, baking powder, 

baking soda and spices, also salt.

Work butter into the flour mixture

 until it resembles coarse crumbs.

In a smaller bowl, 

whisk together Pumpkin Puree

 Milk, Egg and Vanilla

Fold the cranberries in the flour mixture.

Add the egg mixture and flour together.

Roll out until about 1/2 thick.

With a cookie cutter cut out the scones.

Place on cookie 2 cookie sheets

Bake 400deg.F for 12-15 minutes.

Mix 1/2 cup icing sugar with 1 tbsp milk.
Dribble over scones.

Thanks for your visit xo.

Rhubarb Orange Jam.

 I used frozen rhubarb for this jam recipe.

Fresh rhubarb can be used also.

Orange zest and juice heightens the flavour

and sweetens the tanginess of rhubarb.
Great tasting on toast or

 as a topping on ice cream. 

We always had rhubarb growing, when 
I great up and my Mom made large batches 
of this jam, to feed her large family. 

2 1/2 lbs chopped rhubarb
 2 cups white sugar
1/3 cup orange juice
Grated rind of one orange.

Put rhubarb, orange juice, 

rind and sugar in a large pot 
and let sit for a few hours,
or overnight.

Bring to a boil and cook on low 
for 30 mins or until the jam thickens.
Pour into hot sterilized jars.

Enjoy...

Thanks for your visit.

💛💛💛


Check out Rhubarb Jam with Strawberry Jello,

 click here.

Plum Tart

An elegant European dessert.

Fast and so easy to make

with only a few ingredients

and so delicious.

These Italian small blue plums ripen at the end 
of Summer and have a short season. 
Excellent to eat raw and taste even 
better when baked in this tart.

Buttery Pie Crust 1 1/4 cups flour 1/2 tsp salt 1 tbsp sugar 1/2 cup unsalted butter cold and cubed. 1/4 cup ice cold water. In a large bowl combine flour, salt and sugar. Cut in butter until mixture resembles course crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. . Place pie crust in an 8" tart pan, or a large pie plate. I place the pan on the dough and cut  larger to measure for the sides. Place the tart shell in the freezer several hours or overnight. Preheat oven to 400 deg.F. Plum Filling 1/2 lbs plums 1/4 cup white sugar (or to taste) pinch of salt. Remove pits from plums and  slice the plums lengthwise into 4 pieces. Place the cut plums in a large bowl  and toss with the sugar and salt. Remove crust from the freezer and  quickly place the plums, in neat concentric circles in the  frozen tart shell. Crowd the fruit,  but do not overlap. Place the pan on a cookie sheet. and put in the oven.  Bake the tart at 400 deg.F.. until the crust is golden brown  and the fruit has sunken into itself,  about 40-50 minutes.

Enjoy!!

Thanks for your visit xo.

Classic Pumpkin Pie

Savour the flavours of Autumn

with this Classic Pumpkin Pie.

I used all butter ingredients for one pie shell.

1 1/4 cups flour
1/4 tsp salt
1/2 cup butter chilled and diced
1/4 cup ice water

In a large bowl combine flour and salt.
cut in butter until mixture resembles course crumbs.
Stir in water, a tablespoon at a time,
until mixture forms a ball.
The dough may be refrigerated,
before rolling out the dough.

Roll out dough to fit a 9" pie plate.

Pumpkin Filling
(Canned pumpkin, or 
homemade pumpkin puree may be used.
I make my own pumpkin puree.
click here. to see how I do it.)

For the pie filling:

1 3/4 cups pumpkin puree,

1 can 12 ozs  (354ml) Carnation 

evaporated milk.

2 tbsp flour

2 eggs beaten

1 cup packed brown sugar

1 tsp ground cinnamon

1/2 tsp. ground ginger

1/2tsp.  ground nutmeg

1/4 tsp cloves

1/2 tsp salt.

(Use your choice of spices, pumpkin pie spice is good also.)



Preheat Oven to 350deg. F.

Stir/whisk together all of the above ingredients

until well combined.

Pour into prepared crust.

Bake 60-70 minutes or until 

a knife inserted 1" from
the edge comes out clean.

Enjoy!

I also make pumpkin pie with Condensed Sweetened Milk.

click  here for my recipe.

Thanks for your visit xo.💛💛💛