For some strange reason when I feel under the weather I love to bake. Maybe its because fresh baked treats remind me of my childhood.
I decided to treat myself to something sweet while still staying on a fairly low fiber diet for next weeks procedures.
3 cups flour ¾ cup sugar
2 tsp baking powder 1 tsp salt
1 1/3 cup milk 1 egg slightly beaten
¾ cup butter melted 1/1/2 cup raisins
Preheat oven to 325 degrees. Mix dry ingredients together. Very slowly pour in milk, egg and cooled butter. Fold in raisins. Bake in a greased and floured 9 x 5 x 2 baking dish. Cut into squares and serve with butter, cream cheese or preserves.
I used a small round pan and cut them into triangles .
I made Butter in a Jar back when I was a kid as a youth activity. It was very easy and just took some time.
Heavy whipping Cream – any amount 6 cups makes about 1 pound of butter
1/2 teaspoon per pound of butter- optional, used for preserving butter
Jar with lid, any size, baby food jars are great for kids to make it with.
Some people like to put a clean marble in the jar and when the marble gets quite you know its starting to thicken. Just don’t forget to remove the marble when you are done,
Have the children shake the jar. A figure-eight motion seems to work best, but let your kids go wild (not so much, if the jar is glass). If you have a plastic container with a tight lid, you can even roll it back and forth.
Pour Heavy Whipping Cream into jars no more then 3/4 the way full. It is best to leave room for the shaking and turning action. Next begin shaking! And Shake and Shake. Some music to shake too makes it fun for the kids and helps pass time. Something with a fun and quick beat. The best way I figured to shake the jar was to hold it length wise in my hands with the lid in my palms and the base of the jar wedge in my forearms.
It takes about 5 minutes before you notice a thickening forming in the jar. This heaviness is the beginning of the fat changing and sticking together. At this point you really just have a thick whip cream in the jar. Keep shaking.
As another 5-10 minutes pass you will notice the jar filling with the foamy cream. It feels as if there is no room in the jar as the thick Heavy Cream is aerated even more with the shaking, but keep shaking. It will look like this:
2 cups flour 4 Tbs sugar
1/2 tsp salt 2 tsp baking powder
6 Tbs butter 2 eggs
1/2 cup sour cream 1/2 tsp vanilla
Preheat oven to 375 degrees. Lightly butter a baking sheet. Sift flour into a bowl with sugar, salt and baking powder. Add the butter and work your fingers until the mixture resembles coarse meal. Combine the eggs, cream and vanilla in a bowl. Add to the flour mixture and stir until moistened, Flour your hands well. Working quickly , lightly pat the dough into a 8′ round. With a sharp knife , score the round into eight wedges. (Dough can also be rolled and cut into biscuit shapes.) Place on the baking sheet and bake for about 20 minutes until the top is browned and a toothpick inserted in the center comes out clean. remove scones to a wire rack and cool for a few minutes. Cut along the score marks and serve warm with butter, preserves or clotted cream.
makes 8 scones
The last time I made scones I was in a rush to serve them so I cut them before baking and they turned out fine.
and for those of you who want to make some clotted cream. http://www.wikihow.com/Make-Clotted-Cream