Chilly mornings and bright days of fall lend me an enthusiasm for cooking and baking. Here are some favorites that take advantage of the season and seasonal produce.
Usually one thinks of scones as being a sweet accompaniment to breakfast or a tea time treat. These fare well with any meal and are an especially good choice for spicy soups, chili or stews.
2 cups flour
3/4 cup Parmesan cheese
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter or margarine*
1/2 cup milk
1/2 teaspoon hot sauce
3/4 cup minced onion
Mix flour, cheese, baking powder and salt. Cut in butter until it is like coarse cornmeal. In a small bowl blend milk and lightly beaten eggs with hot sauce. Make an indentation in the middle of the flour mixture and add milk mixture, then blend in onions. Just mix until dampened, don't overmix or scones will be tough. Dough is somewhat sticky. Spray a cookie sheet with cooking spray and place dough in about a 9-inch circle in the center. Cut almost through to form 8 wedges. Bake in a preheated 400F oven about 20 to 25 minutes until lightly browned. Serve hot.
* Do not use low fat margarine as it contains water and will spoil the consistency of the scones.
Over 30 years ago, a friend who worked with me brought this moist cake to a potluck. She was kind enough to share this recipe, and it has been a favorite ever since.
1/2 cup butter or margarine (one stick)
2 cups sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 cup nutmeats (I prefer walnuts)
3/4 cup raisins
4 cups chopped apples, cored but not peeled.
Beat butter, adding sugar and beating until light and fluffy. Add eggs one at a time, beating. Mix together the flour, soda and cinnamon, and blend into butter mixture. Fold in nutmeats, raisins and apples. Pour into a greased and floured 13 inch by 9 inch baking pan. Bake in a preheated 350F oven for 50 minutes or until a cake tester comes out clean. Ice with vanilla butter frosting.
Vanilla Butter Frosting
For the smoothest consistency, sift the sugar before blending. Butter and cream give this frosting an especially good flavor.
1 box confectioners sugar
1/2 stick butter (don't substitute)
light cream or milk
1 teaspoon vanilla
half walnut meats for decoration
In a medium sized bowl place sifted sugar, blend in melted butter, beat in vanilla and sufficient cream to make a smooth spreadable frosting. Frost and place nutmeat halves in the center of squares as you mark the cake for cutting.
This very old-fashioned dish is good served on a cold, windy evening especially after the family comes in seeking plenty of rib sticking food.
4 cups milk
3/4 cup cornmeal
1/4 cup molasses
3/4 cup brown sugar
1/2 cup butter (1 stick)
4 eggs, beaten
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 cup light cream or milk
Bring 4 cups milk to a boiling and turn to simmer. Slowly stir in cornmeal and simmer for 10 minutes, stirring. Take from heat and add molasses, sugar, butter, seasonings and salt, stirring well. Add some of the custard to the eggs, beating, then return the egg mixture to the pot, stirring well so the eggs blend but do not scramble. Just before pouring into a greased casserole, add the cream or milk. Bake in a preheated 275F oven for 2 hours, or until it is done in the center. Serve hot or cold with half and half sweetened with a little molasses, with ice cream or a vanilla sauce.
Need a recipe? Have a cooking question? E-mail NVAda2@aol.com or write Ada Roelke, The Nevada Appeal, 200 Bath St., Carson City 89702.