Scones

Whole Wheat Blueberry Scones

w/Cranberry Glaze

1¼ cup whole wheat flour

1½ tbsp sugar

½ tbsp baking powder

Scant salt

2 tbsp butter flavored Crisco

1 egg, beaten

1/3 cup half and half

¼ cup fresh blueberries

Preheat oven 400°

In a medium bowl combine flour, sugar, baking powder, and salt and mix; using a fork, cut in Crisco until mixture resembles small crumbs.  Make a well in the center of the mixture.

In a small bowl combine egg with half and half; pour mixture into well of flour mixture all at once.  Stir just to moisten.  It will be sticky.  Fold in blueberries gently.

Turn dough onto floured pizza stone or cookie sheet and roll and pat into 6-inch circle. Cut into six wedges and gently spread apart slightly.  Bake for 15 minutes.  Let cool slightly and drizzle with cranberry glaze (½ cup confectioner’s sugar mixed with ½ tbsp cranberry juice).

*This recipe can be easily doubled to make two six inch rounds of scones.  

© Crackerberries 2013

Bread & Butter Squickles

Bread & Butter Squickle Pickles

This is Mimi’s old fashion Bread and Butter Pickle recipe with a new take of adding summer squash to the mix.

12 cups sliced cucumbers and summer squash

Place in ice water over night

Next morning drain and create three layers in large container with 2 cups sliced onions, and ¼ cup canning salt, ending with salt on top.  Cover with cloth and let stand at room temperature 3-4 hours.  Drain off liquid that forms.

3½ cups vinegar

1¼ cup water

2 cups sugar

3 tsp celery seed

3 tsp mustard seed

1 tsp curry powder —or—

(Note: I did not have curry powder but I did some research in an old spice book and found out that curry is actually a blend of six or more of the following spices: cumin, coriander, fenugreek, turmeric, ginger, pepper, dill, mace, cardamom, cloves.)

1/8 tsp of each: cumin, turmeric, ginger, dill, cardamom, ground cloves, mace & cayenne pepper.

Combine vinegar, water, sugar and spices in preserving pot and bring to a boil.  Add veggies and bring to a boil again, reduce heat and simmer for five minutes.  Pack into hot sterilized jars and seal covers according to instructions and process in boiling water bath for 10 minutes.  Yield: 8 pints

© Crackerberries 2013