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When the peaches are this good, you don’t need a fancy scone recipe. Just this one. I’m posting it here because I can never find mine but I can always search my blog. Bon appetit.
- 2 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick cold unsalted butter
- 1/2 cup plain Greek yoghurt (Fage), buttermilk or sour cream
- 1 egg
Directions
- Preheat oven to 400 degrees.
- Mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Chop butter into flour mixture.
- Whisk together yoghurt and egg until smooth.
- Stir yoghurt mixture into flour mixture and form dough into a ball.
- Place on a lightly floured surface and pat into a circle about 3/4-inch thick. Sprinkle with coarse sugar. Cut into 8 wedges; place on a cookie sheet (preferably lined with parchment paper). Bake until golden, about 15 to 17 minutes.
she is one smart cookie
So the lovely and talented Lindsey has made something for you. A downloadable, print-outable reading group guide, with a favorite recipe. Because we all know that a book club meeting without food is like a day without sunshine, eh? Enjoy!
Lakeshore Christmas- book club
My book club has trouble staying on topic. It’s such a great time to get together with friends. The one thing that excites us, though, is a really great read, one we can’t stop talking about. This fall, I convinced my gang to adopt When Autumn Leaves by Amy S. Foster for an upcoming meeting. I adored this debut novel and want to make all my girlfriends read it. I’m also excited about Tell Me Something True by Leila Cobo (yes, THAT Leila Cobo). Interesting that both Leila and Amy have strong, strong ties to the music industry. Look them up and see what I mean.
I would love to hear about your book group. What are your meetings like, do you get in cat fights, are Cheetos involved, what?! Inquiring minds want to know. Post in comments below.
Annual Peninsula Women’s Expo
September 26 & 27, 2009
Saturday 10 am-6 pm Sunday 10 am-5 pm
Kitsap Sun Pavilion, Kitsap Fairgrounds, Bremerton
Grab a girlfriend & come join us for a fun weekend of fashion, food, health,
business, home, travel and all areas of interest to women.
The Peninsula Women’s Expo will also feature fashion shows by C.J. Banks,
Christopher & Banks, Macy’s, and Catherine’s; specialized health screenings &
services; author presentations; book signings with Susan Wiggs and Sheila Roberts; Master Gardening; food presentations and more!
Admission: $5 ages 12-adult; Sunday-Sr. Celebration Day: Ages 65 & older free.
Proceeds from ticket sales to benefit Susan G. Komen Foundation.
For more information go to: http://www.PeninsulaWomensExpos.com
They look nice in my pottery from Ravello.
Do you get Rainier cherries in your part of the world? Maybe they’re called something else. Here in Washington state, we call them delicious. They are only in season for a few weeks a year. They’re very delicate and probably don’t travel well. But they are the best treat of the summer.
Submitted without comment:
- It’s a work of art.
Here’s my favorite Italian cooking site: www.italianfoodforever.com
Hey, local writers! Real quick–go look at the winter class offerings from Field’s End. This is a place that will help your writing dreams come true, with small classes, skilled instructors and fascin
bringing you bad books since 1967
ating topics. This winter, you can write a play, try your hand at writing about food, travel and the arts, or explore writing for children.
Trivia quiz–one of the winter classes is taught by the first “poster child” of Field’s End–a writer who started off as a student in one of the classes, and went on to be a hugely successful, multipublished writer. Can you guess which one?
Hurry! Registration closes this week!
I don’t know about you, but when I see something like this, I am forced to buy it. This can be found at Cost Plus World Market. Get enough for your friends. You know they’re gonna want it! Even the Daily Show can’t resist.
Dig in!
It’s served with a white, creamy custard sauce which only makes it sillier. Immature, I know. But c’mon.
This is the only cookie recipe I’ve ever committed to memory. These are pretty much the best rolled cookies on the planet. Just ask Barkis.
- 1-1/2 cups pure unsalted butter at room temp
- 1-1/2 cups confectioners sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp salt
- 3 cups flour
(You can add optional flavorings like lavender, almond oil, lemon extract, etc.)
Cream the butter together with the sugar until light and fluffy. Add vanilla, then salt and flour. Roll and cut. Don’t make these too thin, because they’re very tender and will break (see above). Make them nice and thick. Lay on ungreased baking sheets and bake at 325F for about 10 minutes, just until they start turning brown at the edges.
Icing: Make a glaze of confectioners sugar mixed with an egg white. Sprinkle on colored sugar. 
…we passed by the place where Tater Tots are made. I guess it never occurred to me before that “Ore-Ida” comes from the fact that it’s located on the Oregon-Idaho boundary. Who doesn’t love Tater Tots?
Snowfall at Willow Lake is available in unabridged and abridged audio format from Brilliance. You can even download a copy here. Where do you listen to books on audio? In the car? On the treadmills? While walking the dog? Gardening? Shoveling snow?
The abridged edition doesn’t have the recipes, so here’s a quick peek at one:
Gougeres
These delicate puff pastries originated in France, and are traditionally served this time of year, with champagne–dry, not brut.
- 1 cup water
- 1 stick unsalted butter, cut into small pieces
- 1/2 teaspoon salt
- 1 cup flour
- 4 large eggs
- 1 1/2 cups coarsely grated Gruyere cheese
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place the water, butter and salt in a saucepan and bring to a boil, then reduce heat to moderate. Add flour all at once and beat with a wooden spoon until the mixture pulls away from side of pan.
Transfer mixture–known as pate a choux–to a bowl and use an electric mixer to beat in the eggs, one at a time. If the batter is too stiff, add another egg.
Stir the Gruyere into the pate a choux and drop by tablespoons about one inch apart on the baking sheet. Bake for about twenty-five minutes, or until golden brown. Serve warm.
