Monday, March 25, 2019

Old Fashioned Currant Scones

A favorite with my family.
My Mom made these often.
These old fashioned scones
are sure to disappear fast.
Great for Afternoon Tea.

The currants may be substituted for raisins.

2 cups flour
3 tsp baking powder
1/2 tsp salt (optional)
3 tbsp sugar

1/2 cup currants or raisins. 

1/4 cup butter 

2 eggs
1/3 cup milk or cream.

Heat Oven to 450 deg. F.

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

Cut in butter.

Add the currants

Combine the eggs and milk together.

Add the egg mixture, to the flour mixture to form a dough.
(reserve a little to brush on top)

Pat or roll about 1/2 to 3/4  inch thickness.

Cut out the scones with a cookie cutter.

Place the scones on cookie sheet 
lined with parchment paper,
and brush the top with a little milk.

Bake 12-15 minutes,
or until tops are browned.

Served with homemade Currant Jelly

Thanks for your visit xo

As requested:
Below is a package photo of the currants that I bought,
 available at Provigo or Maxi stores in Canada.
On the package it is indicated "Product of Greece"

Currants are dried berries of the small, sweet, seedless grape cultivar black corinth. Very similar to raisins.

A raisin is a dried grape.
Raisins are produced in many regions of the world and may be eaten raw or used in cooking baking and brewing.
Raisins are from the dried dark coloured large grape.
Sultana, or golden raisins are from golden coloured dried grape.
The raisins we buy, are Product of U.S.A.

In the photo below:
Currants ~ Raisins ~ Golden Raisins

To view my blog on my homemade Jelly,
click here.

Thanks for your visit xo

Friday, March 22, 2019

Cabbage and Potato Soup.

The healthy and hearty soup taste so
delicious, especially on a stormy Winter's day.
Actually, we're in Spring.  Although the snowstorm 
today makes it feel like Winter. 


2 Scallions, (green onions) 
5 mushrooms 
1 garlic clove
2 celery stocks 
1/2 green pepper

1 can tomato soup (284ml)
1 large can crushed tomatoes (28 oz.)

2 carrots
1 parsnip
3 potatoes

1/2 of a large cabbage.

parsley, pepper to taste. 
salt (optional)


Chop up the green onions,
 mushrooms, garlic, celery
 and green pepper.

Add them to a large skillet with oil.

Saute about 5 minutes or until soft.

In the soup pot add about 6 cups soup stock.
I use Campbells Chicken broth 900ml and I
added some homemade stock that I had on hand.

Add the skillet vegetables.

Add the tomato soup and the crushed tomatoes.

Chop up the carrots, parsnip and potatoes.
Add them to the soup pot,

Chop up the cabbage. About 5-6 cups

Cover and cook 
until vegetables are tender,
about 1/2 hr.


Thanks for visiting my blog xo

Thursday, March 14, 2019

Shamrock Bumbleberry Pie

Today, March 14th, is National Pi Day.
 I baked a pie and decorated it with Shamrocks,
St. Patrick's day is in a few days.


4 1/2 to 5 cups of fruit.
I used what I had in my freezer.

some frozen mixed fruit,
pears, apple, peaches, 
pineapple and mango.
It all amounted to about 5 cups. 

2 tbsp. cornstarch.

The amount of sugar is up to your judgment.
I have about 2 cups of rhubarb which is
more tart that the other fruit.
This is what I used.

1/2 cup white sugar
1/2 cup maple syrup.

Mix all the fruit, sugar, syrup and
 cornstarch together in a large bowl.

Spoon the berries in a prepared pie shell.

I used Pillsbury's prepared crust for this pie.

Topped it with cutout shamrocks.
Lattice or a top crust may be used also.

Brush the pie crust and shamrocks with milk.

Sprinkled some cinnamon sugar on top

Bake 425 for 15 minutes,

reduce heat to 375 for 30-35 minutes.

To avoid overflow and a mess in your oven,
place on a cookie sheet while baking.

Happy St. Pat's Day

Thanks for visiting my blog xo

Thursday, March 7, 2019

Irish Porter Cake

This delicious fruit cake,
 made with fruit soaked in porter, 
made in my native Gaspé, by Pit Caribou, 
is a great cake to serve to your guests
to celebrate St. Pat's day.

Recipe adapted from Victoria magazine. 

Topped with a Whiskey Cream Sauce 

So good.... 

A Gaspésian Porter


1 12oz. bottle porter or stout beer.
1 cup raisins
1 cup golden raisins
1 cup currants

1 cup butter
1 cup brown sugar
2 large eggs.

3 1/2 cups flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt.


In a large bowl, combine porter/beer, raisins,
 golden raisins and currants.
Cover with plastic wrap, 
and let stand for at least 4 hrs. or up to 8 hrs.

Preheat oven to 350 deg. F.
Grease a 9" round cake pan. 
I used a bundt pan.

In a large bowl, beat butter and 
brown sugar with a mixer at
 medium speed until fluffy.
Add eggs, one at a time,
 beating well after each addition.

In a large bowl, stir together flour, cinnamon, 
baking powder, nutmeg, cloves and salt.

Gradually add to butter mixture, 
beating until mixture is smooth. 

Stir in raisin mixture. 

Spoon batter in pan.

Bake until a wooden pick inserted in centre
 comes out clean, about 1 hr. and 10 minutes,
 covering cake hallway thought baking, 
 to prevent excess browning if necessary.

Let cool in pan for 10 minutes. 

Remove from pan and let cool
 completely on wire rack.

Whiskey Cream Sauce
1/2 cup butter
1 cup brown sugar
1/2 cup whipping cream
3 tbsp whiskey

In a small saucepan, bring butter,
 brown sugar and cream to a boil.
Reduce heat and simmer for 5 minutes.
Remove from heat, stir in whiskey
Serve warm or let cool completely.

(I cut the recipe in half for the whiskey cream sauce.
 I didn't have cream on hand, I used milk and it was good.).

Great served with ice cream or whipping cream also.


Another Irish dessert
made from a shortbread recipe.

Thanks you for visiting my blog: xo