Jammer Cream Scones

I'm on the fence about this recipe - it looks good and the flavor is good, but they're a little dry. I think I just have to remember that scones are a bit dense, not overly sweet, and if you're in London for high-tea they split them open and top with jam and clotted cream in which case they are definitely not dry hahaha. So maybe if I put cream and jam on mine I'd be in heaven :) I gave a batch to Al and Cathy, they seemed to like them and I heard no negative feedback other than to stop making them goodies because everyone in their house is one a diet LOL. 

Ingredients:

• 2 cups all-purpose flour, plus more for kneading
• 1 Tablespoon baking powder 
• 2 Tablespoons sugar, plus more for sprinkling on top
• 1/4 teaspoon salt
• 1/4 cup butter, plus more for the pan
• 2 large eggs
• 1/3 cup whipping cream
• 1/4 cup raspberry jam (note: I used my 'black and blue' jam instead)

1. In a bowl, mix the flour, baking powder, sugar, and salt. Cut the butter into chunks; add to the bowl. With your fingers or a pastry blender, rub or cut in butter until dough forms pieces no larger than small peas.
2. In a small bowl, beat eggs with cream to blend; set aside 1 Tablespoon of the mixture to brush on the tops and add the remaining liquid to the flour mixture. Stir with a fork just until dough is evenly moistened and sticks together. 
3. Scrape dough onto a lightly floured board; turn over to coat with flour. Knead lightly 3 or 4 times. Note: to knead, gently slide your fingers under side of dough opposite you, and lift and fold about half the dough over the portion on the board. Press down gently and push slightly forward. Rotate the dough 90' and repeat folding half the dough over itself. Rotate and repeat just until dough forms a neat ball.
4. Butter and flour a 10x15" cookie sheet pan. Placed the dough in the center and pat into a 1-inch thick round. With a sharp knife, cut round into 6 to 8 equal wedges and leave in place. 
5. Press your thumb into the middle of the wide end of each wedge, wiggle to make a hole that is 1/2 to 3/4 inches wide, push down until almost through the bottom. Divide jam equally among the indentations. (I used a little less than 1 teaspoon per scone wedge). Brush reserved egg mixture over dough and sprinkle evenly with 2 to 3 teaspoons sugar.
6. Bake in a preheated 375' oven until richly browned, about 25 minutes. Serve warm.

Note: I sprinkled the tops with coarse raw sugar but you couldn't really tell after they baked. Change the jam to whatever kind you like. Don't over knead or you'll risk making them tough. If you left the dough in place after cutting into wedges, the scones stay connected after baking which makes a pretty wreath-like ring of scones. 

recipe from an old Sunset Magazine dated 3/99

2.24.20: St. Patrick's day flower wreath

2.24.19: 🔥

2.24.18: fringed lampshade

2.24.17: formula for having short hair

2.24.16: baked salami chips

Tip-sy Tuesday: cleaning shrimp hack

I posted about cleaning shrimp a couple years ago, and I still do it that way, but I also found a quick way to devein the shrimp using a fork that I thought I'd share with you today. Simple - just run a fork between the shrimp and the shell along the backside, the tines of the fork cut thru the shell easily and then you just wash the vein away. It makes more of a jagged cut tho so maybe not as 'pretty' as doing it with a paring knife - so I also discovered that you can run the tip of a very sharp knife upside down thru the shell resulting in cleaner edges if you prefer.

 2.23.20: 🔥week 8

2.23.19: turkey tetrazzini 

2.23.18: random acts of crochet

2.23.17: frozen cooked chicken

2.23.16: how to separate eggs

Unstuffed Chicken Cordon Bleu (updated)

I posted this recipe for unstuffed chicken cordon bleu in 1/19 (click here for that post and additional notes),  but didn't take very many pictures  - so when I had some leftover honey baked spiral ham slices I wanted to make it again and clean up the post a bit. Also I just wanted to eat it again hahaha, it's so good!! The recipe calls for deli ham but the spiral ham slices worked great. 

 INGREDIENTS:

•  2 tablespoons olive oil 
•  1 1/2 pounds broccoli, cut into spears/thin wedges (see pictures in the post for a visual) 
•  Salt and pepper 
•  4-5 boneless, skinless chicken breasts (1 1/2 to 2 pounds), pounded to 1/4-inch thick or cut in half to form two thinner cutlets (see note) 
•  2 tablespoons Dijon mustard 
•  4 to 8 slices deli ham (exact amount depends on brand/size of slices) 
•  1 cup (4 ounces) shredded Gruyere or Swiss cheese 
•  15 Ritz crackers, coarsely crushed (about 3/4 cup) 
• 
  
• DIRECTIONS:

1. Preheat the oven to 450 degrees. Make sure an oven rack is in the lower-middle position. Brush a large, rimmed baking sheet (about 11X18-inches) with 1 tablespoon of the oil.
2. Toss the broccoli with the remaining tablespoon of oil, 1/4 teaspoon salt (I use coarse, kosher salt), and a pinch of black pepper.
3. Pat the chicken dry with paper towels and season lightly on both sides with salt and pepper. Place the chicken breasts side-by-side on one side of the prepared baking sheet (to help them fit, you can alternate thicker end to thinner end as you lay them down). Placing them close together (without overlapping) will help the cheese stay put as they bake.
4. Spread the mustard lightly over the top of each chicken piece. Top with 1 to 2 slices ham to cover and then add 1/4 cup or so of the shredded cheese evenly across the top.
5. Sprinkle the cracker crumbs evenly over the cheese, and press lightly so the crumbs aren't loose.
6. Arrange the broccoli in a single layer on the opposite side of the baking sheet.
7. Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer and the broccoli is roasted and tender. The exact time will depend on the thickness of the chicken. If the chicken still needs more time but the broccoli looks like it is finished, scoop the broccoli off the sheet pan onto a plate and lightly tent with foil while the chicken finishes cooking.
8. I recommend removing the chicken as soon as the sheet pan comes out of the oven so it doesn't sit in the liquid that will naturally pool on the bottom of the sheet pan.

spread chicken breast with mustard

top with ham slices

add some cheese

top with cracker crumbs and bake

🔥Around the Campfire (week 8)

Dear Campers ~

Here's a quick recap in case you missed anything at camp last week:

Posts ~

2/14: 🔥week 7

2/15: air fryer chicken legs

2/16: TT: cast iron skillet broccoli

2/17: banana pudding tart

2/18: kids mask leash

2/19: oatmeal banana energy bars

2/20: grapefruit cocktail

What's Cooking ~

• crock pot dry rubbed ribs (recipe to follow soon), black beans and rice, coleslaw
• tik tok chicken (recipe to follow soon), sautéed summer squash and zucchini
• lemon glazed pork loin (recipe to follow soon), mushroom rice medley, 
• tomato pie (recipe to follow soon), caesar salad 
• red and green pork enchiladas (recipe to follow soon- tried lots of new recipes this week!), salad
• sauerkraut supper

Miscellaneous stuff keeping me busy ~

• lots of time working in the laundry/cleaning room - took everything out of cleaning closet, discarded what we don't use or had no idea what it was (on the very top shelf was the net to our miniature foozeball table that we thought was lost...why was it in the top of the cleaning closet?); that led to my wanting to 'redecorate' the laundry room. I added peel and stick wall paper, a big black and white cow picture, new knobs for the cabinets - maybe not a necessary update but I sure do like walking in the 'chore room' more now hahahah!
• read a bunch of books the past 2 weeks (I went sledding last week instead of telling you about a couple of them hahaha, it was so much fun btw!): (1) Christmas Cupcake Murder (Hannah Swensen Mystery series by Joanne Fluke), about a baker who has solved yet another puzzle that the police can't solve hahahah. I always say they are just fine, but then I keep reading them so obviously I like them more than I think I do! I dislike how she writes the recipes but I have to say I don't think I've made anything of hers that doesn't turn out good. ⭐️⭐️⭐️ (2) Shadow Prey, #2 in the Lucas Davenport series by John Sandford - always good for a thrilling, gruesome, edge of your seat read. This one did not disappoint ⭐️⭐️⭐️⭐️ (3) Ellie and the Harpmaker by Hazel Prior, the wait time for this book from the library was over 14 weeks and in my opinion I have no idea why so many people are lined up for it. It's supposed to be 'rich, heartwarming, and charming' but (to me) it's slow, boring, and I could not have cared less about Ellie or the harp maker. Boring. I skipped pages in the middle just to speed it along hoping something interesting actually happened. ⭐️ (4) Crepes of Wrath, #1 in the Pancake House Mystery series by Sarah Fox. I read #2 before #1 and it was fine, but reading #1 was much better so I'll stick with the series. Owner of a pancake restaurant solves murders and there's recipes. ⭐️⭐️⭐️ (5) Wine and Punishment by Sarah Fox, says it's #1 in the Literary Pub mystery series but there doesn't seem to be a #2 as of now. I liked this one - a woman opens a book themed pub (2 of my favorite things, reading and cocktails hahahaha). ⭐️⭐️⭐️1/2 (6) Troubles in Paradise, #3 and the conclusion of a series by Elin Hilderbrand. I liked the 1st two ok but I really liked this last one and can recommend this series now ⭐️⭐️⭐️⭐️ (7) A Room with a Roux, #3 in the Pancake House series by Sarah Fox, after saying I liked #1 just a minute ago I'm now back to 'eh' after reading this one. Kinda slow, it's just ok. ⭐️⭐️ Whew, I read 7 books in 2 weeks (minus skipping some of Ellie and the Harpmaker haha) - but when they all come in at once from the library you do what you gotta do (especially after waiting for some of them for weeks!). 

Ok, that's all for this week. Hope you'll stop by often to get more recipes, see more fun crafts and projects, and whatever else I can think of to make at camp! Bye!

Sincerely ~ 

Jill

camp counselor

Grapefruit Cocktail

Anyone need a drink? Just me? Mary sent me this recipe a looooong time ago and I keep forgetting to share it - I haven't tried it but it sounds great (I love grapefruit) and even tho it's only noon I'm tempted...tempted...hmmmm.... ;)

Here's how she makes it, in her words:

Ketel One Grapefruit and Rose 

Grapefruit seltzer

splash of cherry juice or grenadine (to make it pretty!)'

splash of elderflower liqueur to sweeten it up before I put the cherry juice in. I like the flavor but will try it with just the cherry juice to see if that's sweet enough. 

Oatmeal Banana Energy Bar by Jen

So I saw this recipe on a friends facebook page and was drawn to the words Easy, Healthy, and 5 ingredient.  Decided that seemed right up my alley so gave it a try.

Usually the first word “Easy” is a lie but in this case it was not. Gotta say .. it was surprisingly delicious. 

Below is the recipe - which I halved because I didn’t want the commitment of a giant pan of the stuff if it was gross. (I then feel compelled to eat those kinds of things anyway out of guilt for wasting..) lol.

 

3 large ripe bananas

2 cups rolled oats

1 cup creamy peanut butter, all natural

1 cup chopped walnuts

½ cup chocolate chips*

1 teaspoon vanilla*

1 teaspoon cinnamon*

*optional to taste

 

1. Mash the bananas in a bowl
2. Add in the oats, peanut butter, walnuts, choc chips, vanilla and cinnamon
3. Put in greased pan and bake 350 for 25 minutes. 

 

Doubting I would eat for breakfast or categorize it as healthy necessarily, but it made a delicious snack...and then again later as a dessert. 😊

2.19.20: double chocolate mousse torte

2.19.19: tt: deviled egg cover 

2.19.18: macrame wall hanging (and Sarge "helping me")

2.19.17: cornmeal crusted chicken

2.19.16: kid craft - decorate notebooks

Kid's Mask Leash

I've been making kid masks lately and had the idea to make a kid mask leash to go along with the masks - these are very quick and easy to make so even tho I've shown you a few different leashes I want to share this with you too!

These are made from stretchy cord, pony beads and initial beads, and colorful plastic clasps. 

For each leash cut a length of cord however long you want the leash plus a couple inches. I've been cutting the cord approximately 20" but I just randomly picked that number so add more if you want it longer (or obviously cut it shorter if you want shorter!). String on some pony beads, adding initial beads or shaped beads if you want - I did 12 beads on one side and 10 with a plastic heart bead on the other side. Tie a knot in the cord about an inch from the end, push the beads against the knot and then make another knot at the other end of the beads to hold them in place. Repeat for the other side. You could probably tie the clasps directly onto the cord but I added a cord crimp and put the clasp on with jump ring. 

I also made some without beads and they also look cute:

click to see how to make a beaded leash, a cord leash, or a chain leash

2.18.20: tip-sy tuesday: sewing machine needle

2.18.19: Cathy updates a fireplace

2.18.18: pastitsio

2.18.17: paint samples

2.18.16: fleece tie pillow

Banana Pudding Tart

I saw this recipe for banana pudding tart in a Food Network magazine - I don't like bananas but I do like banana pudding (and banana bread!) and the picture that was in the magazine is beautiful so I thought I'd try it. I made 2 of them, gave one to Al and Cathy who raved over it (although Cathy thinks it's a bit sweet, but still loved it). I didn't tell her, but I didn't follow the recipe correctly and put too much of the called-for sugar in the pudding! So yep, it's bound to be a little too sweet hahahaha. I'm sure without the extra 1/2 cup I accidentally added it'll be great. I did have one problem in that I don't have a kitchen torch to brown the top of the bananas - I tried a kitchen lighter, which does not work for the record, and then I tried broiling which started to brown them but then it started burning the crust! Dave said he thought he had a blowtorch in the garage but there's no way I'm letting him use it in the kitchen haha.  I was able to get a little color on the meringue using the lighter, so at least that part looked pretty. 

Note: in addition to not liking bananas I also don't like meringue. But for some reason it's good on this tart - normally I'd want whipped cream but I'm not mad about the meringue this time, give it a shot and tell me if you agree! Read after the recipe for a few more notes. 

FOR THE CRUST:

• 60 vanilla wafer cookies 
• 2 Tablespoons sugar
• 4 Tablespoons melted butter (1/2 stick)

FOR THE FILLING AND TOPPING:

• 1/2 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup sugar, divided (I added the divided note because it tripped me up when making the pudding!), plus more for sprinkling
• 2 large eggs, separated (you'll use the yolks and whites in different parts of the recipe)
• 2 t. cornstarch
• 1/8 teaspoon kosher salt
• 1 T. unsalted butter
• 1 teaspoon vanilla
• 4 to 5 large bananas (another note: I only used 2 1/2 bananas)
• 1/4 teaspoon cream of tartar

1. Make the crust: preheat oven to 350'. Place the cookies and sugar in  food processor and process until finely ground. Add the melted butter and process until it looks like wet sand. Transfer to a 9 1/2" fluted tart pan and press into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a rack and let cool completely.

2. Make the filling: set a large fine-mesh sieve over a medium bowl. Combine the milk, heavy cream, 

1/4 cup sugar, the egg yolks, cornstarch and salt in a medium saucepan; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly until the mixture bubbles, about 5 minutes. Reduce the heat to low and continue cooking for 1 minute, whisking. Remove from the heat and immediately transfer to the sieve; press through with a rubber spatula. Stir in the butter and vanilla. Let cool to room temperature, stirring occasionally. 

3. Peel and thinly slice 2 bananas and orange evenly on the bottom of the crust. Gently spread the filling on top of the bananas and smooth the surface. Press a piece of plastic wrap directly on the surface; refrigerate until set, about 2 hours. 

4. Peel and thinly slice the remaining bananas and arrange them on the tart, overlapping the slices. Sprinkle with sugar and brown with a kitchen torch.

5. Make the topping: bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, remaining 1/2 cup sugar and the cream of tartar in a large heatproof bowl. Set the bowl over the pan; cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff peaks from about 5 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff peaks form, about 5 minutes. Transfer to a piping bag; pipe the meringue around the edge of the tart. Brown with the torch.

my additional notes:

• I counted the whole 11 ounce box just to see how many cookies are in a box, exactly 80 just fyi! Next time I'll just remove 20 from the box and use what's left.
• I have 2 tart pans, neither of which is 9 1/2" - so I doubled the crust ingredients and split between an 8" and an 11" tart pans.
• step 2 you are making homemade vanilla pudding - if you want to shorten the list of ingredients just buy and make a large box of pudding!
• Since I couldn't get the top of the bananas to brown they were a little wimpy looking and the leftovers turned brown pretty quickly - still tastes good just doesn't look very appetizing. If you decide to not use a kitchen torch I recommend covering the entire top of the tart with meringue (or whipped cream), it'll look much prettier. 

2.17.20: make a paper gift box

2.17.19: 🔥

2.17.18: nail art

2.17.17: coincidentally, it's how to do ombre nail art!

2.17.16: making paper crowns

Tip-sy Tuesday: Cast Iron Skillet Broccoli

Quick little thing I just learned - you can easily make broccoli in a cast iron skillet (I'm still learning all the different things I can do with the pan my mom got me for my birthday - remember that I didn't think I wanted the pan but have ended up loving it? Click here for my first cast iron pizza post).

Preheat the skillet over medium until it's hot. Add a layer of broccoli cut into bite sized florets, let cook for about 5 minutes. Toss the broccoli in the pan, add a tablespoon or 2 of butter, season with coarse salt and pepper, let cook another 5 minutes or so until the broccoli is cooked to your preferred texture. 

Quick, easy, and delicious. 

2.16.20: 🔥week 7

2.16.19: walking taco bowl

2.16.18: flower centerpiece by Brooke

2.16.17: zucchini tots - I forgot all about these, I know what I'm making for lunch!

2.16.16: Sheryl's lemon cake

Air Fryer Chicken Legs (3 ways) by Jen

I've only made a couple things in my air fryer so when my sis recently got one I asked her to share any good recipes with me - here's one for chicken legs and what she did, in her words:

Ahhh the air fryer.  All the rage.  I’m that girl that doesn’t cook but jumps on trends.  Oh everyone has an Instant Pot?  I need one!! I currently only drag it out to cook hard boiled eggs.  Yes I am aware I can cook those in a small pan on the stove however I REALLY want to drag out a giant instant pot to make 6 eggs. Anyway, I digress.  So. Air Fryer.  EVERYONE has one so I gotta have one too!! Especially when I find out I can also use it to replace my toaster oven. (I do actually use the toaster oven.. but now I have one that ALSO is an air fryer!) 

 

So after readying for hours trying to find all the things this thing could do  (but I never will use it for) I decide to give it a test run.

I don’t have any chicken wings (seems like a good place to start) so I drag out chicken legs.  Close enough. Since I spent so much time reading and I read so many recipes I had to try them all so I started with chicken legs 3 different ways. Plain, BBQ, and Cajun/Creole seasoned.  Simple simple. Did love that part.

Warmed up the Air Fryer on 400 for 5 minutes, placed the 6 legs in the air fryer basket.  Coated 2 with regular butter flavored cooking spray, 2 I spread BBQ sauce on, and 2 I sprinkled with creole/blackening seasoning. 

I cooked these for 12 minutes then flipped them over and coated the other side with the same.  Then cooked for another 12 minutes.  I have to say there is a chance I might actually use this thing!! They were GREAT.  All 3.  Done perfectly, moist inside, crispy outside.  Great.  

 

Now the question is, will this thing make me hard boiled eggs?