Cream Scones

Originally called "Cream Biscuits," these are more scone-like. Actually quite easy to make.

Ingredients:

3 cups all-purpose flour

2 Tbsp. Sugar

1 tsp. Baking powder

¼ tsp. Salt

2 cups heavy (whipping) cream

extra cream or milk, for brushing (optional)

grated cheese, fresh or frozen berries, chocolate chunks (optional)

Directions:

1. Preheat the oven to 400ºF.
2. In a medium bowl, stir together the flour, sugar, baking powder and salt. If you like, add a handful of grated sharp cheese, some fresh or frozen berries, chocolate chunks or other additions. Add the cream and stir just until the dough comes together. 
3. On a lightly floured surface, knead the dough a few times, then pat into a circule about an inch thick.
4. Cut into wedges and transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse sugar. 
5. Bake for 15-20 minutes, or until golden. Serve warm.

Notes:

• Makes 8-10 biscuits.

Dessert: Lemon Creme Lemon Cupcakes

These were one of my Longaberger recipes from when I was a Longaberger Collector. You can use cupcake/muffin tins, the Longaberger dessert bowls, or another ramekin to make these in. They are a lot of work, but a great spring dessert and have been very popular every time I've made them. 

Ingredients:

Cakes
1/3 cup butter, softened
1 yellow cake mix (18.25 ounce box)
3 large eggs
1 cup of water, room temperature
Zest of 2 large lemons

Cream
3 large egg yolks
1 large egg
½ cup sugar
1/3 cup fresh lemon juice
Zest of 1 lemon
3 tablespoons cold butter, cut into small pieces

Icing
1 ½ cups confectioner's sugar
2-3 tablespoons lemon juice
Food coloring, as desired

Handles
4 ounces prepared white fondant
Food coloring
1 empty paper towel tube

Toppings
Jelly beans or pastel candies

Directions:

Cakes

1. Preheat oven to 350ºF. Lightly mist 12 dessert cups with non-stick cooking spray or line 12 large-cup (3 1/2” diameter) muffin tin with paper liners. 
2. In the bowl of an electric mixer fitted with a flat paddle, cream the butter for 2 minutes or until light and smooth. Add remaining cake ingredients and mix on slow for 30 seconds. Increase speed to medium and mix for 2 more minutes. 
3. Spoon batter evenly into cups and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. 
4. Cool 5 minutes, run a small knife around the edge of cake, invert & release. Cool completely. If using muffin tins, cool cakes and remove paper liners.

Cream

1. Place egg yolks and egg in a bowl and quickly whisk in sugar. Add lemon juice and zest. Place all in a small non-reactive sauce pan and add butter. 
2. Cook over medium heat, stirring the entire time until mixture is very thick and looks like custard, about 5 to 7 minutes. 
3. Pour mixture into a bowl, place plastic wrap directly onto the cream and refrigerate until cold (at least 1 hour).

Icing

1. Combine all ingredients in a small bowl and mix until smooth. Add food coloring as desired. Place plastic wrap directly onto icing and set aside.

Handles

1. Work food coloring into the fondant by twisting, distributing color evenly. Roll fondant between two layers of parchment or wax paper until it measures 7” x 4”. From this, cut a 5 ½” x 3” rectangle and twelve ¼” strips. Place the paper towel tube on a lined sheet pan, and drape strips over tube to form handles. Make sure a ½” section on each end of the handle rests flat on the tray. 
2. Allow to dry 10 hours or overnight.

Assembling

1. With a small paring knife, cut a small cone from the top of each cake. Set aside. 
2. Scoop out about 1 tablespoon of cake form the center of each cake. 
3. Spoon the lemon cream into the cavity. 
4. Using the paring knife, cut away the point of the cone cap and place over the lemon cream to seal. 
5. Ice the tops of the cakes with a pastel-colored icing. Reserve extra icing. 
6. Decorate center of each cake with jelly beans or pastel candies. Place cakes on a tray, cover and refrigerate until ready to serve. 
7. Remove cakes from the refrigerator ½ hour before serving. 
8. Using the reserved icing, place a small dot of icing on the underside of the handles. Attach to the cakes and serve.

Other Details

• Nutrition per cupcake. 

Entree: Breast of Chicken with Tomato Cream Sauce aka Leeky Chicken

This recipe came to us through a cooking class, one specifically about knife skills. We really liked it and it gets made in our house on a fairly regular basis. It also introduced us to the deliciousness that is pancetta.

Ingredients:
1-2 tablespoons unsalted butter or as needed
¼ pound pancetta
2 whole chicken breasts, divided
2 medium leeks, split down the length, washed and sliced
¾ pound ripe Italian pear tomatoes, peeled, seeded and chopped
½ cup chicken stock
¼ cup whipping cream
1 teaspoon tomato paste
2 teaspooons fresh thyme leaves
a generous pinch of red pepper flakes or to taste
salt as needed
fresh ground pepper
1-2 tablespoons fresh chopped parsley
thyme sprigs for garnish

Directions:

1. Cut the pancetta into ¼ inch pieces. Heat the butter in a 12” skillet and saute the pancetta until lightly browned and slightly crisp.
2. While the pancetta is cooking, debone the chicken breasts. Removed the cooked bacon from the skillet. Saute the chicken beginning skin side down until cooked through and golden brown on both sides. Season with salt and pepper. Transfer the cooked chicken to a platter and keep warm in a low oven.
3. Drain away all the fat except for a 2 tablespoons. Add the leeks and saute until tender and wilted. Add half of the tomatoes and cook for 3-5 minutes.
4. Stir in the chicken stock, cream and tomato paste. Boil briefly to reduce and thicken the sauce. Add the chopped thyme, red pepper, the rest of the tomatoes, and the pancetta. Season with salt and fresh ground pepper to taste.
5. Transfer the sauce to the bottom of a clean platter. Place the chicken breasts on top and garnish with chopped parsley and the thyme sprigs, and serve.

Other details:

• Serves 4 
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Dessert: Mini Pumpkin Whoopie Pies

This is another recipe I discovered last Autumn and do not recollect where I first saw it. These were a very popular dessert in the house when I made them.

Ingredients:

Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
½ cup (1 stick) butter, softened
1 ¼ cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pumpkin
1 teaspoon vanilla extract


Cream Cheese Filling:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
½ teaspoon vanilla extract
1 ½ cups powdered sugar

Directions:
For Cookies

1. Preheat oven to 350º. Lightly grease or line baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. 
3. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. 
4. Stir in flour mixture until combined. 
5. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
6. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Cream Cheese Filling

1. Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
2. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Other Details:

• Makes 36 mini-whoopie pies 
• Prep Time: 20 minutes 
• Cook 10-13 minutes
• Nutrition facts are per whoopie pie
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