Week 114, 2-25-2018

Thoughts and Quotes: The recognition of a desire within an individual is evidence that the gratification of that desire is within the abilities of the person who recognizes it.  Quite simply, if you have what it takes to recognize a desire, then you also have what it takes to gratify the desire.  Only your thoughts, feelings, attitudes, and perceptions can prevent you from realizing your dreams and desires.  When you begin to affirm positive statements about yourself and visualize yourself succeeding in various endeavors, you begin to reprogram your mind.  And as you think, so will it be.
                                                                       Duke Tufty, Unity Minister, Kansas City, Missouri

Sound the trumpets! The August tea, the 12th and final is finished. At least the photos are finished. I still have some plan write-ups to do.

I've posted the above quotation before, but this is for me. Now that it's time to start putting the tea photos in book format, I need to remind myself that I can do this, because frankly, I'm a little scared. But I have the desire and therefore the ability. Sure hope Duke is right.

Teas: So here it is - the August tea. I wanted to do this outside under my neighbor's pretty tree, but summer is too far off. So we're going to Venice.

THE TABLE

If you're a tea expert, you'll see several flaws with this table. First of all, etiquette dictates that we only use candles after dark. Phooey to etiquette. My tea - I'll do what I want, and you can, too. My Cooking Club meets at lunch time, and we always burn candles. 

Next, the savories go on the bottom and sweets on top. If you'll notice, there's a cup and a water glass close to the bottom tray. Reaching around to get to a little sandwich would be difficult, but the mini-trifle glasses are taller, so easier to pick up. Also, notice the spoons sticking out of the trifles. On the top shelf, they might look a little out of balance next to the chocolate cheesecakes.

Next, the teapot is actually a coffeepot. You can tell by the shape. If the pot had straight slanted sides and the spout right at the top of the pot, it would be a hot chocolate pot. Picky, picky, I say, but I guess the function dictates the shape. The rounded squat shape for a teapot would allow more room for tea leaves to whirl around and open.

And finally, I forgot we'd need dessert forks for the cheesecakes. Too messy for finger food.

If you spotted all the flaws, you are indeed a tea expert.

MENU

Savories: Mini BLT's and Radish and Butter Finger Sandwiches

Scone: Pineapple Scones with Honey Butter

Sweets: Mini Chocolate Cheesecakes and Mini Banana Trifles

THE RECIPES

Make Radish and Butter Finger Sandwiches using white bread. If you want to cut rounds, use French bread. If you want square sandwiches, use white sandwich bread which will yield four sandwiches. You can make them one of two ways. Mix butter and finely chopped radishes using 3/4 cup butter to 1 cup chopped radishes and heap it on, or spread the bread generously with softened butter and press the radishes gently into the butter. You can make two-slice sandwiches if you wish, but I like the look of the open face style. 

For the Mini BLT's, you'll need thick-cut bacon, Romaine lettuce, the smallest Roma tomatoes you can find (try to choose them uniform in size), cheap white sandwich bread, and mayonnaise.

1. Cut the bacon slices in thirds and fry it until it's almost crisp. While still warm, put a toothpick halfway through the middle.

2. Slice the tomatoes and put the slices on paper towels to drain.

3. Choose a round cutter nearest the size of the tomato slices and cut rounds from the lettuce.

4. Toast the bread and cut rounds, using the same cutter used for the lettuce.

5. Spread the toast with mayonnaise, then add the lettuce, then the tomato, and finally the bacon, using the toothpick to hold it all together.

Though the toast and bacon get cold, these are surprisingly good.

GLAZED PINEAPPLE DROP SCONES

2 cups flour

1 Tbs baking powder

1/4 tsp salt

1/4 cup cold butter

3/4 cup coconut milk

1/4 cup honey

1 egg, slightly whipped with a fork

1 8-oz can crushed pineapple, drain and reserve juice

Zest of one orange.

Heat oven to 375°.

In a large bowl, mix the flour, baking powder, and salt. Cut the butter in little pieces and scatter the pieces over the flour mixture.

Using you fingers, mix the butter in until it’s well distributed.

In a small bowl, mix the coconut milk, honey, and egg.

Stir it into the flour mixture and then fold in the pineapple and orange zest.

Drop the dough onto parchment-lined baking sheets. If making regular-sized scones, drop the dough in twelve equal parts. If making mini-scones, drop it with a melon baller. You’ll have lots.

Bake regular-size scones 15-20 minutes. Bake mini-scones about 12 minutes.

Glaze: Mix a cup of powdered sugar, 1 Tbs reserved juice, and 1 tsp pineapple OR vanilla extract. Drizzle the glaze over the cooled scones.

Mix honey and butter in a one to one ratio to serve with the scones.

MINI BANANA TRIFLES

1 3.4-oz box of instant banana pudding mix

2 cups cold milk

1 8-oz carton Cool Whip

2 bananas

1 lemon

Several vanilla wafers or sugar cookies, rough crushed

Make the pudding with the milk according to the directions on the package and refrigerate.

Juice the lemon into a small bowl.

Chop one of the bananas into small pieces and drop in the lemon juice, stirring to coat each piece.

Put a thin layer of cookie crumbs in the bottom of each trifle dish.

Next, put in a thicker layer of the reserved pudding.

Then a layer of chopped bananas.

And then a layer of Cool Whip.

Next another layer of pudding.

Another layer of Cool Whip.

Sprinkle with cookie crumbs.

Cut slices from the small ends of the other banana, coat with lemon juice and stand on end in the top layer of Cool Whip.

Note: I made these in votive candle holders.

MINI CHOCOLATE CHEESECAKES

1 8-oz package cream cheese, softened

1/3 cup plus 1 Tbs sugar

1 egg

1 tsp vanilla

1 Tbs cocoa powder

12 chocolate cookie halves (see note)

Topping (below)
Chocolate sprinkles

Heat oven to 375°.

Line a 12-cup muffin tin with paper liners.

Put a cookie half in the bottom of each cup.

Beat together the remaining ingredients and divide the mixture evenly over the cookie halves.

Bake 10-15 minutes until set. Check at 10 minutes. Cool in the muffin tin. Remove paper liners and put cheesecakes on a plate. Add topping and just before serving add some chocolate sprinkles.

Topping: Mix 1 cup sour cream, 1/3 cup sugar, 1 tsp cocoa, and 1/4 tsp vanilla. Refrigerate.

Note: Buy a package of cheap sandwich cookies at the market. Take them apart and scrape out the filling. The cookie halves will fit perfectly in the muffin tin paper liners.

Thrifting: You know my car can't pass a Goodwill store without stopping. No, these are not needs, they're wants.

This large ceramic basket for $2 - the pear is so you can see the size.

This sweet glass dish for $1. It's about twice the size of a butter dish.

Remember the Farmers Market Tablescape with all the individual teapots?

I picked up this full size eggplant teapot for $3 to use when I didn't have room for the individuals.

I couln't remember the Berry Bonanza Theme Lunch, so I picked up this $2 pitcher, just in case.

Oops! Bad choice. I'll probably pass this along. It doens't match at all.

And I found a great little apple tree for $3 for the Apple Orchard Soup and Salad Lunch, which you shall see very soon.

Tasting: I love Eggs Benedict, but when I moved back to Missouri, I discovered the Hillbilly Benedict. Instead of English muffin, Canadian bacon, poached eggs, and Hollandaise sauce, it's biscuits, sausage patties, scrambled eggs, and cream gravy. Once in awhile, I just have to have one, so Nancy and I went to the Springfield Family Restaurant for lunch and we both had one.

Togs: Though I don't go anywhere to dress any longer, I haven't been able to part with  my evening bags. I'm still taking photos of everything for my insurance file, and I'd forgotten I  have so many. If you need to borrow one, feel free. Sorry, no Judith Liebers.

Tip: Don't be reluctant to buy flowers at Walmart. I purchased these tulips on the 15th and they looked like this on the 24th.

Thank You: Nancy is feeding a friend's chickens while she's away, and the friend told Nancy to take all the eggs. She brought some to me, and I had breakfast for lunch. The eggs were wonderful; nothing like what I buy in the store.

The Pepper and Pals Report: Pepper continues to be the boss over Stormy. If she spends too much time scratching in the potty box and he hears her, he chases her out. He's getting very possessive of that potty box for some reason. 

Stormy is so full of energy, she sometimes just runs and runs around the house. The two of them always join me if I'm in the kitchen. I call it blackmail because they know I have treats in the cabinet drawer.

For some reason, when I load or empty the dishwasher, Stormy can't wait to crawl under the open door.

We've had lots of rain this past week, so the ferel kitties have been spending a lot of time eating and sleeping in the screened in patio. This is Midnight (black) with her "babies" Fred and Ginger. Flower was there, but gone by the time I got back with the camera.

Tasting: This week's soup is Zuppa Toscana. 

ZUPPA TOSCANA

1 lb mild Italian sausage (if you can’t get ground, buy links and remove the skins)

2 cloves garlic, minced

4 cups small cubed potatoes

2/3 cup finely chopped onion

2 15 oz cans chicken broth

1 can water

1 tsp salt

4 cups bite-size pieces of Kale (slightly pressed down)

1 cup whipping cream

White pepper to taste (optional)

Fry sausage and when almost browned, add garlic and cook a little longer. Drain and set aside.

Put potatoes, onions, broth, water, and salt in a large soup pot.

Cook until potatoes are tender.

Add the sausage and garlic and simmer an additional ten minutes.

Add kale and cream and cook on low until heated through. Add pepper, if desired.

This week's salad:

PINK AND GREEN SALAD

This salad would not be the favorite of some people. I could make it for my family (they eat anything), but I have friends who don’t like celery, some who don’t like olives, and others who don’t like grapefruit, so I’ve made it possible to make it for any given number of people.

For each pink grapefruit, you’ll need:

1 large stalk of celery

1 green onion top

1/4 cup sliced ripe olives

Dressing:

1 Tbs grapefruit juice

1/2 tsp sugar

1 Tbs salad oil

1/2 tsp salt

Pepper (optional)

Peel and section the grapefruit. Cut each section in half. Reserve the juice for the dressing.

Slice the celery and add to the grapefruit.

Slice the green onion top and add.

Rinse the olives before adding to the salad.

Make dressing and pour over. Mix well. Adjust salt if needed.

Chill and serve on a bed of lettuce.

These ingredients will serve two. Adjust for your number of guests.

 Muffin Tin Monday:

JELLO MUFFINS

1 20-oz can crushed pineapple in juice

1 6-oz box raspberry jello

1 16-oz can whole berry cranberry sauce

2/3 cup chopped walnuts plus some for garnish

1 apple, unpeeled and chopped

Lettuce

Mayonnaise

Empty the jello into a large mixing bowl and set aside.

Drain the pineapple into a 4-cup measuring cup.

Add enough water to equal 2-1/2 cups. Pour into saucepan.

Bring to a boil and pour over the jello. Stir a couple of minutes to completely dissolve.

Stir in balance of ingredients.

Put paper liners in 24 muffin cups and spoon in jello mixture.

Chill until firm.  Remove paper liners to serve.

Put “muffins” on a bed of lettuce and garnish with a dollop of mayonnaise. Sprinkle on more walnuts, if desired. 

Tissue Box Cards: Now I'm another week behind. Not to worry. I'll catch up soon.

Time for Others: I've starting experimenting with Easter cards. Not happy with either. I'll try some flowers over the bunny's head.

Think Positively: I need lots of positive thoughts that I'll get my computer soon. This slowing and freezing is driving me nuts. Between the plumber coming with a third set of kitchen faucets tomorrow (if these drip, it's time for a new plumber) and the cats under my feet, the men in the little white coats will be showing up if the new computer doesn't get here soon.

THINK SPRING

GET PLENTY OF SLEEP TO AVOID THE FLU

MAKE A WISH ON THE FULL WORM MOON ON MARCH 1

(Called the Worm moon because this is when we should see the castings of earth worms and the return of the robins)

PLAN A SUNNY VACATION

EAT YOUR APPLES

DRINK PLENTY OF WATER

THANK YOU FOR SHARING MY LIFE

Week 113, 2-18-2018

Thoughts and Quotes: Life is a mystery.  Me

Are we born with some master plan so that things work out as they should, or do we just get lucky sometimes?

For instance - I'm usually working right down to the wire to get my greeting cards in the mail on time. I never seem to have the time to do some of the prep work in advance so that I'm not pushed to the limit when the holiday arrives. However, last year after finishing my valentines, I went ahead and did all the cutting, embossing, stamping, and die cutting for 2018. I had everything in a box ready to assemble. 

As you know, the flu bug hit me hard, and making valentines was not part of my lying on the couch staring at the TV and sleeping plan. 

I was so sick, I couldn't even dream of getting dressed, combing my hair, and going to the market, but it just happened that Nancy was waiting for her new job to start in March, so she'd been helping me do my deep clean.

So - Nancy to the rescue. She checked on me like a mother hen, went to the market to lug in cat food, and she took my valentines home and put them all together, put the stickers on the fronts of the envelopes, and put my return address stickers in place. She's an art major, and very neat, so a better job than I'd have done.

Thank You: To everyone for your emails wishing me well. They worked - I'm almost back to normal. 

And to my blog buddy Carrie for the Get-Well Box.

And to Joey for my new card making toy.

And to Nephew Ron for this fun set of DVD's.

And to my cardmaking friends for the beautiful valentines.

Carrie

Jean

Joey

Katie

And cards from non-cardmakers David and Becky and Jim.

And an e-card from Linda.

Tidying: I'm so far ahead on my discards that I didn't even take a photo of the bags of knee socks, panty hose, and sweaters I cleared out. If you haven't read Robert Parker, give him a try. If you like Perry Mason and Della Street, you'll love Spenser and Susan.

I didn't read the Aunt Dimity books. I was only a few pages in when the protagonist started getting written messages in a journal from her deceased aunt.  Not my thing.

Tasting: I hadn't left the house since January 30, so Tuesday, February 13, Nancy and I went for Mexican food for lunch. Miracle of miracles, finally I could taste. I enjoyed it so much, we went out again on Wednesday to Texas Roadhouse and I forgot photos. I had a lovely Caesar salad, a chopped steak patty with grilled onions and mushrooms and topped with melted Monterey Jack cheese and a big baked potato. Of course, they always have those wonderful homemade yeast rolls, but I was so eager to dig in, I forgot photos. Had more of my lunch for dinner and finally finished it the next day. When you go there, be sure to eat all your rolls but one, and then they'll bring you a fresh basket and you can take them home.

And I was having so much fun, we went to Patrick's for home cooking on Friday. I had fried chicken and Nancy had a club sandwich.

The pies weren't cool yet, so they couldn't be cut.

But what I really wanted were these cake stands.

Tasting: I need three weeks of soup, salad, muffin tin recipes to catch up, so I'm using some of my archived recipes. The idea is to finish the year with a soup, a salad, and a muffin tin recipe for every week in the year - 52 of each.

GREEN POSOLE

Posole is Spanish for hominy.  Sometimes it’s spelled pozole.  The soup is usually red, but we had green at El Torito in California at the Sunday brunch.  I loved it and finally decided to see if I could duplicate it.  This recipe is fairly close and very simple to make.  You’ll need extra time if you wish to chill and remove the fat.

1 good-sized pork steak, about 1” thick

1 medium onion, chopped

2 garlic cloves, minced

1 qt. chicken broth

2 4-oz cans chopped green chiles

2 15-oz cans white hominy, drained (use a cheap brand)

1 tsp ground cumin

1/2 tsp crushed oregano

Salt and pepper

Chopped cilantro

Lime wedges

Salt and pepper the steak and brown in a skillet.  Lower heat and continue to cook until done.

Cut the steak into cubes and transfer to another pan for simmering. 

Sauté onion, garlic, and spices until soft in same skillet and add to soup pot, along with the chicken broth, chiles, and hominy. 

Simmer for an hour to blend flavors.  Adjust amounts of salt, pepper and cumin to your taste.

Serve with sprinkles of chopped cilantro and lime wedges to squeeze in.

CREAM OF MUSHROOM SOUP

8 oz white button mushrooms

8 oz baby Portobello mushrooms

6 Tbs butter (or more)

1/3 cup flour

1 qt chicken broth

1/4 tsp Herbs de Provence

1 cup whipping cream

Chopped parsley, for garnish (optional)

Salt and pepper to taste.

Clean the mushrooms and take few middle slices out of the small ones for garnish.  Chop the rest.

Melt the butter and sauté the garnish slices.  Remove to a paper towel to drain and add the chopped mushrooms.  Sauté until golden, adding more butter if necessary.

Sprinkle the flour over the mushrooms, cook and stir a few minutes to cook the flour.

Add the chicken broth and herbs.  Simmer ten minutes.

Whirl the mixture in a blender in batches.  It will be hot and the pressure will cause the lid to fly off unless you hold it on with a folded kitchen towel.  On low, start at “pulse” and work your way up to the highest speed and then switch over to high.    Do each batch the same way.  Do not fill the blender more than halfway each time.

Return to skillet or pan.  Add whipping cream and reheat, stirring constantly.  Add salt and pepper, if desired.  The salt will depend on the chicken broth you use.  Garnish.

Note:  You can add your own choice of herbs, if you wish.  Thyme, rosemary, sage would work well.

CHILI

1 lb. ground beef

1 recipe chili seasoning (see below)

1 15 oz. can pinto beans (don’t drain)

1 15 oz. can diced tomatoes (don’t drain)

1/4 cup catsup

Chili Seasoning

1 Tbs chili powder

1 tsp garlic powder

1 tsp ground cumin

1 tsp crushed oregano

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp salt

1 tsp sugar

Cayenne pepper to taste (optional)

Brown ground beef and pour off excess fat (I like a little left in).

Stir in balance of ingredients.

Bring to a boil, reduce heat, and simmer about ten minutes until some of the excess liquid is absorbed.

MACARONI SALAD

Janice Lesperance

Macaroni, shells or elbows, cooked

Celery, sliced

Green onions, sliced (use tops)

Green olives, stuffed, sliced

Ripe olives, sliced

Green pepper, chopped

Hardboiled eggs, chopped

Shredded cheese

Mayonnaise

Dijon mustard

Salad Supreme

Dill seed

This recipe is to make to your taste. Mix all the ingredients but the hardboiled eggs. Stir those in gently as the last item. 

VEGETABLE SALAD

Salad:

1 15 oz can Le Seur peas, drained

1 15 oz can white shoe peg corn, drained

1 15 oz can French cut green beans, drained

1 green pepper, chopped

1 cup chopped green onions

Small container pimientos, optional

Dressing:

1/2 cup oil

3/4 cup white vinegar

1 cup sugar

1 tsp salt

1/2 tsp pepper

While the green beans are still in the can, run a knife through to cut the pieces into 1/2’s or 1/3’s.

Mix all salad ingredients together in a large mixing bowl.

Mix all dressing ingredients together in a saucepan.  Bring to a boil, stir to make sure sugar is completely dissolved, then cool.

When cool, add to salad and chill.

Best made a day ahead. Keeps well in the refrigerator.

 MAGIC PAN SALAD

Tear up enough Romaine lettuce to serve your number of guests.

Add to taste: Mandarin oranges from a can and finely sliced green onions

Toss with vinaigrette

Top with toasted slivered almonds

Vinaigrette:

1/2 cup oil

3/4 cup white vinegar

1 cup sugar

1 tsp salt

1/2 tsp pepper

Mix all dressing ingredients together in a saucepan.  Bring to a boil, stir to make sure sugar is completely dissolved, then cool.

This is a simple but refreshing salad that everyone loves.

MORNING GLORY MUFFINS

(Many versions on the internet – this is mine)

2-1/4 cups flour

1-1/4 cups sugar

1 Tbs cinnamon

2 tsps baking soda

1/2 tsp salt

1 cup drained crushed pineapple

2 cups finely grated carrots (see note)

1 large apple, peeled and shredded

3/4 cup raisins

1/2 cup flaked or shredded coconut

1/2 cup chopped walnuts or pecans

3 eggs

1 cup salad oil

1 tsp vanilla

Heat oven to 350.

Line 18 muffin tin cups with paper liners (or grease).

Whisk together flour through salt.

Add pineapple through nuts and stir to combine.

Place eggs, oil, and vanilla in a small bowl and whisk to combine well. Add mixture to flour mix and stir just until combined.

Spoon into muffin cups. The batter should come almost to the brim.

Bake 30-35 minutes in lower third of oven until they test done.

Note: Use a very large mixing bowl.

CORN AND CORN MUFFINS

BHG Jiffy Cooking

1 14 oz pkg corn muffin mix (I use Jiffy)

1 scant cup cream-style corn

1 egg, beaten

1/2 cup shredded cheese (your choice)

Heat oven to 425°.

Combine all ingredients in large mixing bowl and stir to blend.

Pour into a greased 12-muffin cup tin.  They’ll be about 2/3 full.

Bake 12-15 minutes.

This is a quicky and so good. Try them with the chili recipe above.

LIME MUFFINS

(with sweet lime butter)

2 cups flour

1 cup sugar

1 Tbs baking powder

1/2 tsp salt

1/3 cup milk

2 eggs, lightly beaten

1/4 cup salad oil

1 tsp lime zest

1/4 cup fresh lime juice

Heat oven to 400°.

Lightly grease a 12-muffin pan.

Mix first four ingredients in a large mixing bowl and make a well in the center.

Combine all remaining ingredients and add to mixing bowl, stirring just until moistened.

Spoon into muffin cups (they should be 3/4 full).

Bake for 15-18 minutes until lightly browned.

Serve with Sweet Lime Butter :  Mix 1 stick softened butter, 2 Tbs powdered sugar and zest from one lime.

I didn't get to my tissue box cards, so will have to play catch-up next week.

The Pepper and Pals Report: Pepper and Stormy have to work so hard supervising the cleaning, etc., they require long naps.

Stormy slipped out in the drizzle yesterday and stayed half the day. When she came in, she bathed so long, I thought she might end up with no hair. There was frost on the ground this morning, but she slipped out anyway. It's almost noon, and she's still outside.

Midnight and her three grown babies (Fred, Ginger, and Flower) come for meals regularly, but I rarely see BJ, and she's the last one to be trapped. I'll get her yet. Of course, the neighbor's cat, Hercules, is constantly looking for food.

Tasting: Finally, the September tea is finished. Yes, I know that tulips don't bloom in September, but that's the only thing I could find to match the table. They always bloom at the market or the florist.

The Table

Of course, this is just the setting for photos. When tea starts, the flowers move to the center of the table, and the milk and sugar go on the other side of the teapot.

The Menu

Savories: Turkey-Lettuce Finger Sandwiches, Mini-Quiches

Scone: Butterscotch Scones with Pecan Cream

Sweets: Peanut Butter Cookies, Orange-Frosted Pumpkin Cookies

The Recipes

Some of the items are rather time consuming, so I put in one easy savory. Turkey-Lettuce Finger Sandwiches are simply bread of your choice, buttered on both slices, turkey from the deli counter, and leaf lettuce. To add a little interest, you could add a thin layer of cranberry sauce. I'm going to try these with a little strawberry-cranberry jam Carrie sent in my Christmas box. It's not overly sweet, so should be perfect. Or you might try a little pepper jelly.

MINI-QUICHES

2 pkgs (15 each) phyllo shells (in the freezer and already baked)

2 Tbs finely chopped onion

3 eggs

1/4 cup whipping cream

1/4 cup finely shredded Swiss cheese

1-1/2 tsps flour

1/8 tsp salt

1/8 tsp pepper

3 strips bacon, cooked and finely crumbled

Snipped chives for garnish

Heat oven to 350°.

Remove shells from package and place on a large rimmed baking sheet.

Sauté onion in a bit of butter until tender and set aside.

Combine eggs, cream, cheese, flour, salt, and pepper and whisk until smooth.

Stir in onion.

Divide bacon evenly among all cups.

Pour egg mixture into cups, filling all the way to the top. (I used a small melon baller).

Bake 11-12 minutes or until set.

Garnish with chives, if you desire. You can also use green onion tops. Simply cut them in narrow strips and mince.

BUTTERSCOTCH SCONES WITH PECAN CREAM

Scones:

3/4 cup whipping cream

1 egg

1 tsp vanilla

2 cups flour

1/4 cup packed brown sugar

2-1/2 tsps baking powder

5 Tbs cold butter

1/2 cup butterscotch chips, rough chopped

Topping:

1 Tbs whipping cream

1/4 cup butterscotch chips

Heat oven to 400°.

Whisk together cream, egg, and vanilla in a small bowl.

In a large mixing bowl, whisk together the flour, brown sugar, and baking powder.

Cut butter in small pieces and drop into flour mix. Mix in the butter until all the pieces are incorporated.  (I use my fingers). Add the 1/2 cup butterscotch chips.

Pour the cream mixture into the flour mixture and stir until moistened and forms a ball.

On a lightly floured mat, pat the dough into a 1” thick disk. Either cut it into eight wedges, or cut mini-scones with a 2” round cutter.

Put on a large parchment-lined baking sheet. Bake wedges 12-15 minutes, or mini-scones 8-10. Allow to cool.

Put topping ingredients in a small bowl and heat in microwave, on warming tray, or over hot water. Stir until smooth and then drizzle or glaze the tops of the scones.

Serve with Pecan Cream (Mix together 4 oz softened cream cheese, 3 Tbs cream, 2 tsps powdered sugar, and 3 Tbs finely-chopped pecans).

PEANUT BUTTER COOKIES

1 cup (2 sticks) butter, softened

1 tsp vanilla

1 cup brown sugar

1 cup sugar

2 eggs

1 cup peanut butter (chunky is optional)

2-1/2 cups flour

2 tsps baking powder

Sugar for rolling

Heat oven to 375°.

Cream butter and add vanilla.

Add both sugars, creaming well.

Beat in eggs, mixing thoroughly.

Add peanut butter and mix well.

Sift flour and baking powder together and stir into creamed mixture.

Roll into small balls and roll in sugar. (I use my melon baller to scoop the dough).

Place on greased cookie sheets and make a criss-cross on the top of each ball with the tines of a fork, flattening slightly.

Bake 10-15 minutes. Adjust time for smaller cookies.

ORANGE-FROSTED PUMPKIN COOKIES

2-1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) butter, softened

1 cup sugar

1/2 cup packed brown sugar

1 egg

1-3/4 cups (15-oz can) pumpkin

2 Tbs orange juice

1 tsp orange zest

 Frosting:

1-1/2 cups powdered sugar, sifted

3 Tbs orange juice

1/2 tsp orange zest

Heat oven to 375°.

Combine flour, baking soda, and salt in a medium bowl.

Put butter and both sugars in a large mixing bowl and beat until creamy.

Add egg, pumpkin, orange juice, and orange zest and beat until well combined.

Gradually add flour mixture and beat until combined.

Drop level tablespoons of dough onto ungreased baking sheets. I use my melon baller.

Bake 8-12 minutes. Cookies are soft – not crispy. Remove and cool completely.

Combine frosting ingredients. Spread a thin layer over the centers of the tops of cooled cookies.

So glad to be back - I missed talking to you.

STAY RESTED TO AVOID THE FLU

TAKE A WALK THE FIRST SUNNY DAY

START PLANNING YOUR GARDEN

ADD SOME PERENNIALS

WATCH FOR THE FIRST ROBIN

THANK YOU FOR SHARING MY LIFE