Tuesday, June 28, 2011

Blueberry Scones with Orange Glaze

With blueberry season here I thought I'd share this delicious scone recipe from the archives. The first time I made these scones, I didn't care at all for the runny sauce with the recipe, so I've reduced the amounts and made a simple glaze that is much better. These Blueberry Scones are wonderful; crisp and golden on the outside and soft and tender inside with fresh blueberries in every bite. They have become a favorite on mine, so I hope you'll give them a try.

Blueberry Scones with Orange Glaze
adapted from Tyler Florence

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted cold butter, cut into cubes
1 cup heavy cream
1 cup fresh blueberries

Orange Glaze:
1 cup powdered sugar
1/2 tablespoon very soft butter
enough orange juice to make glaze

Preheat oven to 400 degrees.
Stir together the dry  ingredients in a large bowl. Using a pastry blender, cut in the cold butter into the dry ingredients until it looks like coarse crumbs. Carefully stir in the blueberries, and then the heavy cream. Be careful to not mash the blueberries.
Press the dough into an 8 inch circle; cut dough into 8-10 slices, like you would a pie. Carefully place slices on a baking sheet. Brush tops with some heavy cream. Bake for 15-20 minutes until golden brown. Remove from the oven and let the scones cool a bit before applying the glaze.
For glaze: Mix the powdered sugar, butter and about 1 tablespoon of orange juice until smooth. Add more orange juice if needed, to get the consistency you like. Drizzle glaze over the scones after they have cooled a bit. Enjoy!

Sunday, June 5, 2011

Banana Cake with Cream Cheese Frosting

 I have been gone from my blog too long and have missed reading your blogs so much. I'm trying to catch up, but I've been so busy. Our church has been a temporary home for some firefighters and other volunteers that came to help after the Joplin tornado 2 weeks ago. I can't believe it's already been two weeks! Anyway, some of my friends and I have been cooking breakfast and dinner for these hardworking men and women that have so unselfishly come to give a helping hand to those in need. Joplin and the surrounding area has been flooded with these wonderful people. Last Sunday, my husband and I went through part of Joplin, and believe me, the destruction is much worse looking in person. Such an overwhelming task is before the city. It looks as though a huge bomb was dropped and wiped out 1/3 of the city. The tornado was upgraded to and EF5 tornado, the strongest there is. The high school and 2 other schools were completely demolished and other schools were damaged. St Johns Hospital was destroyed. Thankfully there is another hospital in town. One hundred and thirty eight people have lost their lives so far. When you see what's left of the city, you can't help think that it's miracle that more weren't killed. I guess the 2nd siren got peoples attention. So much was lost.
On a positive note, our friends are improving. Sharon, the grandmother, is out of the hospital but fighting infection. The granddaughter is also home. The grandson is still very critical, but has opened his eyes and spoken a couple of words. They still have a far to go.
I made this delicious Banana Cake with Cream Cheese frosting for dinner one evening when the firefighters were here. There was none left. This awesome cake is supposed to be a layer cake, and I've made it that way before, but was in a hurry this time. But it's wonderful either way. The cake is not as heavy as banana bread, but it still has the yummy banana flavor and moist texture. And cream cheese frosting is the crowning glory! I've made this cake several times and it has become one of our favorite cakes. I hope you'll give it a try.
adapted slightly from Evil Shenanigans

1 cup mashed bananas
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 3/4 cup sugar
2 eggs
1 tablespoon vanilla

1. Grease pans. This cake will make a layer cake using 2- 9 inch round pans, or a 9x13 inch sheet cake.
2. In a bowl mash the bananas. It takes about 2 large ones. Stir in the buttermilk.
3. In another bowl mix the flour, baking soda, baking powder and salt together.
4. Cream the butter and sugar together in a large bowl. Stir in the eggs and vanilla and beat well.
5. Alternately add the dry ingredients into the butter mixture with the dry ingredients, mixing well after each addition. Pour batter into prepared pans and bake in a preheated 350 degree oven. If using a dark colored pan, reduce the heat to 325 degrees. Bake for about 35 minutes. Cake is done when it springs back when lightly touched. Cool round cake pans for 10 minutes, then turn out on cooling racks to cool completely. Frost with Cream Cheese Frosting.

1- 8 ounce package of cream cheese, room temperature
1 stick- 1/2 cup unsalted butter, at room temperature
3 1/2 cup to 4 cups powdered sugar
1 teaspoon vanilla extract

With a mixer, cream the butter and cream cheese together.  Mix in the vanilla and then add the powdered sugar a bit at a time. Beat until smooth and creamy. If frosting is too stiff to spread add teaspoon or more of milk or cream. This is enough frosting for a 2 layer cake. It will be too much frosting for a 9x13 inch cake, so I freeze whats left. Enjoy!