Cranberry Orange Scones

I love Cranberry Orange Scones.  They are my absolute favorite.  The outside is lightly crispy with a light and fluffy inside. Surprisingly, these scones don't sit heavy on your stomach....and that's a good thing.

Cranberry Orange Scones

• 4 cups plus 1/4 cup all-purpose flour
• 1/4 cup granulated sugar, plus more for sprinkling
• 2 Tbsp baking powder
• 2 teaspoons kosher salt
• 2 Tbsp orange zest
• 3/4 pound (3 sticks) cold, unsalted butter, diced
• 4 large eggs, lightly beaten
• 1 cup cold heavy cream
• 1/2 cup dried cranberries
• 1 egg beaten with 2 Tablespoons water, for egg wash
• 1/2 cup plus 2 Tbsp confectioners sugar
• 4 tsp freshly squeezed orange juice

Preheat oven to 400 degrees line baking sheets with parchment paper or Silpat.

In the bowl of an electric stand mixer fitted with the paddle attachment, mix 4 cups of flour, 1/3 cup sugar, the baking powder, salt, and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the four and butter mixture. Mix until just blended.

Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round cutter and cut circles of dough.(I shaped mine in triangles). Place the scones on the prepared baking sheet. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops with the egg wash, sprinkle with granulated sugar, and bake for 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice and drizzle over the scones.

Serve with Clotted or Devonshire Cream.

Recipe by Pink Parsley

Apple Dumplings

I'm not much on anything apple, but I do have to say that this recipe was absolutely yummy and so easy.  This is a great recipe to make when you are at a loss as to what to make for dessert. 

Recipe from Pioneer Woman

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 oz. cans) Crescent Rolls
• 2 sticks Butter
• 1½ cup Sugar
• 1 teaspoon Vanilla
• Cinnamon to taste
• 1 can (12 Oz.) Mountain Dew Soda

Instructions:

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Cream of Mushroom Soup

I absolutely love Mushroom soup.  This mushroom soup is very full bodied and light.

Adapted from Ina Garten.

Ingredients

• 7 ounces fresh button mushrooms
• 7 ounces fresh portobello mushrooms
• 1 tablespoon good olive oil
• 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
• 1 cup chopped yellow onion
• 1 carrot, chopped
• 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
• Kosher salt
• Freshly ground black pepper
• 2 cups chopped leeks, white and light green parts (2 leeks)
• 1/4 cup all-purpose flour
• 1 cup chicken stock
• 1 cup half-and-half
• 1 cup heavy cream
• 1/2 cup minced fresh flat-leaf parsley

Directions

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.


To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.


Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the chicken stock and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot