Friday, April 5, 2013

Orange Spiced Scones...or What Have You

I've got a confession to make, here, folks.  I have always wanted to like scones.  I really have.  I load them up with jam and whipped cream and tell myself I like them, but usually they are just too dry for me.  Then I tried this recipe out for St. Patrick's day and it was scone redemption.  I guess to some purists these may not technically be scones.  Their texture is closer to coffee cake than it is to the dry biscuit texture that I'm used to in scones, but whatever they are--scones, slices of coffee cake, or something else entirely, this won our family over.

Orange Spiced Scones

3 c. all-purpose flour
1/2 tsp. salt
2 Tbsp. baking powder
1 c. sugar
1/2 c. cold unsalted butter
2 eggs
1 c. heavy cream
zest of two oranges

1/2 c. sugar
1/4 c. flour
1 tsp. cinnamon
4 Tbsp. unsalted butter

Preheat oven to 350.  Lightly grease a cookie sheet and set aside.  In a large bowl, whisk together flour, salt, baking powder, sugar, and orange zest.  Using a cheese grater, grate 1/2 c. butter into bowl and toss lightly until mixed evenly (be careful not to over-mix--you want the mixture to be crumbly).  In a separate bowl, lightly beat the eggs, then add them to the flour and butter mixture until evenly absorbed.  Add cream and mix until combined.  Turn mixture out onto a lightly floured surface.  Divide in two and shape each into a round "loaf."  Place on cookie sheet. 
Mix together sugar, flour, and cinnamon for topping.  Grate 4 Tbsp. butter into this mixture and mix until crumbly.  Sprinkle over both scone rounds.  Bake for 30-35 minutes or until golden brown and cooked through.  Cut rounds into wedges and serve.

Monday, April 1, 2013

Cabbage and Beef Soup

Now, I'll admit that when people hear the words "cabbage soup," shivers of excitement don't start running up and down their spine.  I'm posting this recipe anyway because, folks, I love this soup.  It's hands down my favorite way to eat cabbage.  It is packed with flavor and is such a nice way to warm up on a chilly spring evening.  Try it with soda bread and it's the perfect easy meal for St. Patrick's day season.  Try it and you may really, really like it.  Try it and you may, I say.

Cabbage and Beef Soup
Printable Recipe

1 lb. lean ground beef
1/2 tsp. garlic salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 stalks celery, chopped
1 (16 oz.) can red kidney beans (undrained)
1/2 medium head cabbage, chopped
1 (28 oz.) can diced tomatoes
1 (28 oz.) can water
4 beef bouillon cubes

Brown beef; add all remaining ingredients and bring to a boil.  Reduce heat and simmer, covered, for 1 hour.  Soup can be frozen in serving size portions.