Archive for November, 2009

Food And Wine Magazine

Posted November 16, 2009 By Suzanne Holland

This is the link to Food and Wine Magazine online.

Fresh Baked Scones with Lemon Curd and Clotted Cream

Posted November 15, 2009 By Suzanne Holland

Scones are so delightful.  My children just love them with a cup of hot tea.  This morning was the perfect Saturday for them to start learning how to make them. 

I just love these times. My children, boys and girls alike, love to cook.  We have fun in the kitchen.  They each helped measure out the flour, baking powder, sugar, and salt.  Lily and Alice learned how to cut the Irish butter into small cubes without letting it warm up.  The boys were left with the job of mixing with the pastry knive.   I must say with a mother’s pride, “They did wonderfully”

The scones came out just perfect.  Tender and sweet.

I have the recipe below. We eat ours with clotted cream and lemon curd and of course a cup of tea.

                       Holland Family Scones

3cups bread flour                         3/4 cup butter (I use either organic or Irish butter)
1/2 cup white sugar                      1 egg, beaten
5 tsp baking powder                     1 cup cream
1/2 tsp salt (I  use Celtic Sea Salt)
1.Preheat oven to 400 degrees. Lighty grease a baking sheet.
2.In a large bowl, combine, combine flour, sugar, baking powder, and salt. Cut in butter. Mix  the egg and cream in a small bowl, and stir into flour mixture until moistened.
3.Turn dough out onto a slightly floured surface, and knead briefly. Roll dough out to 1/2″ thick. 

Dylans Candy Bar

*I use a French pastry rolling-pin with adjustable thickness bands.

Use your favorite cookie cutters to cut out the scones. Place them on the prepared baking sheet.

4. Bake 15 min. in the preheated oven, or until lightly golden.

These are so yummy with English Clotted Cream (Devonshire Cream) and Lemon Curd.


Alice’s Pumpkin Biscuits—The Perfection of a Fall Breakfast!

Posted November 11, 2009 By Suzanne Holland

My  mother (Alice–Pictured with me on my swing set to the left) LOVED to bake. She even won a contest for one of her bread recipes. She was always baking bread.  One of the things I remember her baking, that I just really love to eat come Fall, are her Pumpkin Biscuits.  I made them with my daughters, Alice and Lily this past week end.
It was so wonderful to watch them learn how to cut the butter into the flour mix and then pat the biscuit dough out.  We also made yeast rolls for the Post Office Ladies who are always so helpful with my shipments.
If you get the chance, do try this yummy recipe. I use KerryGold Irish Butter in my recipes unless I am going 100% Organic and then I use Organic Valley Butter. Both can be purchased at Whole Foods.

Alice’s Pumpkin Biscuits
2.5 cups All Purpose Flour (I usually use Bread Flour)
3 tbsp. packed light brown sugar
1 tbsp. baking powder
1/2 tsp. salt (I use Celtic Sea Salt)
1/4 tsp.grated nutmeg
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup unsalted butter, chilled and cut into thin slices
1 15oz. can unsweetened solid-packed pumpkin
1.Preheat oven to 400 degrees. Grease a cookie sheet or you can line it with parchment paper.
2. In a large bowl, stir the flour, brown sugar, baking powder, salt, and spices together until well blended. using a pastry blender, cut in the butter until the mixture looks like corn meal. Stir in the pumpkin, and mix until a soft dough forms.
3. On a well-floured surface, with well-floured hands, pat out the dough to 1/2-inch thickness.  Using a  floured biscuit cutter, cut out the shapes you like. Place them on the cookie sheet, and put it on the middle rack of your oven.  Bake the biscuits for 15 to 20 minutes. Serve hot or at room temp.
We love ours hot from the oven with a big pat of Irish butter and a cup of tea!
Me, out for a gallop!
Before the oven.
Alice’s Pumpkin Biscuits—–YUMMY!
My sweet Alice and Lily helping me bake. We always have such fun!

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