So I made my homemade strawberry ice cream and preserves and they are delicious! I only spent two hours in the kitchen cooking, sterilizing the canning jars, and waiting for the ice cream to firm up but it was well worth it. Jason graciously cared for the kids while I really enjoyed myself. The preserves are so good that I'm becoming a little snob. I really feel that they are just too good for any plain ole bread or biscuits. Only the best deserve this preserve! I've even noticed that I'm choosy on which kids get to eat it. Only the ones that will thoroughly enjoy it and not leave any leftovers can receive the prized berry preserves. All the other kids can get the Knott's brand. Terrible, aren't I? Well, I worked hard to make them and I'm determined it will not go to waste.
Next on the cooking horizon, I want to make some homemade southern style biscuits and scones to go with the preserves. Anybody have a good scone recipe?
1 comment:
I haven't ever made scones, but I make biscuits every Saturday morning. Here is my recipe:
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter (we buy Amish butter at Pratt's Country Store here in Ftn. City--it's wonderful!)
1/2 tsp. salt
2 T honey (optional)
3/4 cup of whole buttermilk (you might have to use more, but not much)
Sift Flour once, measure, add baking powder and salt, and sift again. Cut in butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits.
These are wonderful!!! I'm a bit of a butter snob, myself--once you go Amish, you never go back :) Enjoy your preserves.
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