[Isa]

Afra,


Thanks for trying. The Best Recipe was written by the people at Cook’s Illustrated. If it is available at your library borrow it I am sure you'll enjoy it.

It is a great book with lots of information on ingredients and techniques. For more on information, go see the answer to your pecan pie question.
http://www.cheftalkcafe.com/cgi-loca...&f=11&t=000217

Thanks again!

[SeattleDeb]

Iza..I've got a house full of company and we've been doing big breakfasts every day..may give the scones a try for a nice change of pace. Have you tried many items from that cookbook? I've had it awhile and haven't really tried many. Curious as to what else is good to give a try...

Happy Scones!

Deb

[Isa]

Kimmie,

I thought of becoming a member for a month. I want to read their article on yeast. Would be cheaper then ordering a back issue.... I hope the recipe is on their website.

I called Chapters and Indigo but they do not carry the book, has to be ordered and it takes a few weeks.

OneSockChef,

They are great scones. It's the only recipe I used. I'll have to try some with lots of cream and butter to see how they are.

I did copy the recipe on a piece of paper but I have no idea where I put it. I am sure once I have the recipe, I'll find my paper. It's always like that isn't it?

Yes I am moving. But I had to leave my apartment at the end of May and my new place will be ready at the end of the month. That is why my things are in storage. I couldn't bring all my books with me. Had to choose a few....

[Svadhisthana]

Deb,
I'm so glad you posted thr recipe. I checked my library yesterday and they didn't have a copy. I've never made scones, I think I'll try out the recipe tomorrow.

[Kimmie]

Thanks Deb for posting. I immediately transferred it to my files.

Iza,

My grandmother used tapioca all the time; it's a neat trick.

I'll let you know how the scones turn out.



[ June 17, 2001: Message edited by: Kimmie ]

[Isa]

Deb,

The scones were delicious thanks again. Let me know if you tried their recipe.

I did the Devil Food Cake. Pretty nice cake, nice texture. I know I used less sugar, I always do that.

Last summer, I made a lot of blueberry pie. I got the best results using their recipe. Using tapioca as a thickener worked very well. It didn’t turn the juice from the fruits into a jelly like substance. With a touch of nutmeg and a bit of lemon zest, it makes for a prefect pie. You may not agree with me on that, taste is very personnel, specially when it comes to pie.

In the pie chapter, there is a chart it says how much fruit to tapioca, sugar etc. The quantity are given for a number of fruits. I think I used their recipe for strawberry rhubarb pie. Turned out very nice. I will use a bit more tapioca next time though.

It is all I can recall right now. I have tried other recipes from The Best Recipe. I’ll check once I am moved in and will let you know.

[Risa]

Hooray for Deb! I was getting worried for Iza. I well know what it's like to have a craving for something and not be able to buy or make it.

Isa,

Right now I am copying the scone recipe off the eggnog carton that I got two days ago before throwing the box away. I was thinking that I would like to make some scones myself and see how they taste fresh from the oven. I immediately thought of you too and I was wondering if you would like me to post the recipe to this thread so that you could try it too. Let me know and I will post it for you tomorrow.

Hey Isa, here's the recipe I was talking about:

Egg Nog Scones

3 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
3/4 cup Darigold butter, cut into small pieces
1 cup Darigold Egg Nog, Light Egg Nog, or Classic Egg Nog
2 tablespoons Darigold milk
sugar

Directions:

Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large mixing bowl; mix well. Cut butter into flour mixture with a pastry blender or two knives until mixture is the texture of cornmeal. Make a well in center of flour mixture; add egg nog. Stir with fork until dough comes away from the sides of the bowl. Gather dough and divide into 2 balls. Roll or pat one ball on floured surface to form a circle 1-inch thick. Cut into 8 pie-shaped pieces. Place on lightly greased baking sheet; brush with milk and sprinkle with sugar. Repeat with remaining ball. Bake at 425 degrees Farenheit (sp?) 12 minutes or until tops are lightly browned. Serve warm. Makes 16 scones.

Variation:

Add 1/2 cup dried cranberries and 1 teaspoon grated orange peel or 1/2 cup mini chocolate chips to dough before dividing into wedges. Bake as above.

*****

Hope you enjoy this recipe, Isa! I'm hoping to try all the scone recipes listed here!