Blueberry Scones

Blueberry Scones
This is one that uses fresh blueberries.

2 cups all-purpose flour
1/4 cup packed brown sugar
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg

  1. Preheat oven to 375° F (190° C).
  2. Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
  3. In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't over-handle.
  4. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  5. Bake on ungreased sheet about 20 minutes at 375° F (190° C). Serve warm!!

Cheers,
Mim
(Darlyne)
(7/31/02)

Make Your Own Tofu

Make Your Own Tofu

You might want to make your own !

It's not hard to do. I live a bit out from a major town so I store dried organic soy beans. It only takes 2 cups of soybeans, 2 tsp. of Epsom salts (magnesium sulphate.)

Soak the 2 cups over night or no less than 12 hours in 5 cups of cold water. Drain and rinse.

Into a blender, place 1 cup of the beans and 2 cups of water. Process the beans at high speed, (covered) until the mixture is velvet smooth. keep repeating 1 cup of beans to 2 cups of water until all the beans are processed.

Set a large colander over a pot lined with a damp cheese cloth. Pour 1/3 of the puree in the cheese cloth and gathering the cheese cloth together squeeze out the milk. Keep repeating until finished .
Discard the pulp...(I know in Hawaii I used to see this for sale as well but I have not any idea how they use it).

Heat the soy milk over a moderate heat , stirring often. Bring to a boil, then reduce heat and simmer, for 2 minutes or so, take the pot off the heat.

I use a 8 round colander I have for canning. I line it with dampened cheese cloth approx 14" x18".

Dissolve 2 tsp. of Epson Salt into 1 cup cold water. Pour this mixture into soy milk. ( It will curdle the milk.) Pour the mix into the colander lined with cheese cloth and allow to cool.

I then weigh down the top of it with what ever heavy thing you might have and let it drain until it is of the firmness to your liking. About 2-6 hrs.

You then cut to the sizes you want and store in clean water in the frig changing the water each day. It keeps well for a week.

Sue/Cote
(7/26/02)

How to Make an Infusion (for soaps and other toiletries)

How to Make an Infusion (for soaps and other toiletries)

This is how I make an infusion:

First, sterilize your pan - don't want evil things in your infusion.

Depending on the product I'm making - let's say the Mint Foot Creme I made last night, ok?

I took cocoa butter and gently heated it until it was melted.  Then I took the dried mint leaves I had and gently stirred them into the melted cocoa butter.

Left it on low heat and stirred for at least an hour.
(Editor's note: a crockpot on low works for me. You do not have to watch it so closely.)

Then I took cheesecloth and strained the concoction thru the cheesecloth several times to get rid of the crushed mint leaves. It takes a couple times to get a good clean product.

Then I added the infused mint cocoa butter to my lotion recipe.

You can do this with water, also, or any other oil, such as olive.  I make a lavender/olive oil infusion, rose, calendula, etc.

Questions from listmembers:
Di, thanks for the recipe.  Can a person use fresh herbs, or must they be dried?

You are welcome. I've been told by more experienced soapers that they must be dried.  I was surprised by that. But, I have been following their advice, so far and it has worked well for me.

Di
(7/20/02)

Mint Juleps

Mint Juleps

Get the best bourbon whiskey you can.
Make some sugar syrup. Equal weights of sugar and water (i.e. pound sugar/pint water boiled gently until sugar is dissolved. Some people use 2 pounds sugar to one pint water.

Put the glasses in the freezer.

Pick your mint and wash it. Set aside some sprigs for garnish.

Get lots of mint because you are only going to use the most succulent and tender leaves.

When I have a mint julep party I will put a jar of whiskey with lots of mint in it in the freezer a few hours before the guests come. You don't want to do it too long or too much menthol gets extracted and the stuff starts to taste like weird toothpaste.

Crushing the ice:
My favorite method is using a Vitamix. If I had one, I'd get an ice shaver. My parents use to have a strong canvas bag and a wooden mallet. I would put the bag in the freezer before crushing the ice to reduce melting during crushing.

You really can't crush the ice ahead of time to get the right consistency. What you want is really finely crushed ice.

Okey dokey...

Get a jigger or other measuring device. . mix 2 fl.oz. (mint soaked then strained) booze with 1 teaspoon (or so) sugar syrup - you want to avoid getting it too sweet, but SOME sweet really is important IMHO.

Crush more ice than you think you will need.

Put ice in cup, put your 2 fl. oz. booze in cup. Muddle with a chopstick or some such until the ice/booze make a slush, add more ice and more booze and muddle away until glass is full of ice and booze.

Personally I think 3 fl. oz. of booze is about right. Taste for sweetness and MAYBE (probably not) add a little bit more sugar syrup) Garnish with a sprig of mint and serve immediately with a napkin for the guest to hold the glass with.

I say "glass" but if you have a nice silver cup it's even better. I sometimes use my baby mug. If everything worked right the vessel will be coated with frost.

If you have two of these do not plan to drive for several hours.

Mad Dawg
(7/19/02)

Nutmeg Feather Cake

Nutmeg Feather Cake
a la Better Homes and Gardens Cookbook as modified (what else ? (G) )

1/2 cup butter
1 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla ( I use vanilla powder)
3 eggs
2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground nutmeg, preferably fresh ground
1/4 tsp salt
1 cup buttermilk ( I use powdered buttermilk and water)

Cream butter, add sugar, cream till light. Add vanilla, then eggs, beating well. Sift together dry ingredients, then add alternately with buttermilk to creamed mixture, beating after each addition.

Pour into greased (and lightly floured if desired) 13" x 9" pan. I don't bother with the flour when I'm using a nonstick pan, and greasing is a light spritz with the Pam. Bake at 350° F for 30 minutes. Let cool and add Broiled Coconut frosting.

Broiled Coconut Frosting
1/4 cup butter
1/2 cup brown sugar
2 tbsp milk
1 cup flaked or shredded coconut

Mix butter, sugar and milk well. Stir in coconut. Spread over warm cake.

Broil 4"-5" from heat about 2-1/2 - 3 minutes. WATCH CAREFULLY so it doesn't burn, just lightly bubble and singe. It usually takes mine 3 minutes but then I waste another few seconds finding the hot pads and getting the door open and then I've waited too long. I need to be ready and waiting at the 3 min. mark to snatch it out.

This cake is also an excellent one to take along on trips for morning breakfast cake (lots of experience with that, growing up) and serves well (if any is left) the next day.

Elizabeth, zinlizzie
(7/18/02)

Wild Rice Salad

Wild Rice Salad

Here's the recipe (more of a formula actually) for the wild rice salad I took to the E.Mass Thriller gathering yesterday. This makes LOTS. I'm probably going to be eating the leftovers for lunch and dinner all week.

Cook 1 cup of brown rice and 1 cup of wild rice in 2 cup water and 2 cup vegetable stock.
Dice whatever vegetables you have on hand.

Yesterday I used:
1 green pepper
1 red pepper
1 yellow pepper
1/2 orange pepper
a little zucchini, sliced thin and cut in half
some carrot
all the sugar snap peas I could harvest

I would guess that the total amount of veggies was 3-4 cups.

Toss the vegetables with the warm rice.
Add chopped fresh parsley and basil to taste (I used about 1/4 cup parsley and 1 cup basil)

For the vinaigrette:
Dissolve about 1 tsp. sea salt in 1/3 cup balsamic vinegar ((I never measure such things)
Add pepper to taste
Whisk with 2/3 cup olive oil and Amore garlic paste to taste.

Pour vinaigrette over rice and vegetables, toss, and enjoy.

I like it served at room temperature over greens and garnished with basil leaves and nasturtium flowers.

Enjoy! If you want better instructions, let me know.
Rosemary
(7/8/02)

Pasta Perfecto

Pasta Perfecto

We invented this tonight. It is out of this world! I think it would be great with shrimp added, but Steve is allergic to them. It was awesome just as it is.

3 tsp (?) butter
1 cup white wine
2 cloves garlic, minced
1/4 to 1/2 cup cooked chopped bacon
1/4 to 1/2 cup sliced sun dried tomatoes in oil
1 cup cream
1 tsp+ fresh oregano
1 tsp salt
pepper
3/4 cup grated Pecorino-Romano or Parmgiano Regiano cheese
fresh parsley
1 lb. pasta of any type

In large skillet melt butter, add wine. Bring to a boil, cook till win eis almost evaporated. Add bacon, garlic and tomatoes. When wine is reduced, stir in 1 cup cream, salt, pepper, and oregano. Cook till medium thick. Place in serving bowl. Top with 1 lb of cooked pasta, any type. Mix well, adding some pasta cooking water if sauce is too thick. Top with grated cheese and fresh parsley. Serve immediately.

Katie H.
(7/8/02)

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