Fresh Lime Curd

Put this curd over a scone and clotted cream for a great tea time treat. I tasted this for the second time at my tea party last weekend and finally asked for the recipe. Stirring for 20 to 25 far exceeds what I would describe as an easy recipe. But since no jar of curd I have found to date matches the tartness I will be making this in the future. When I do I will post some notes. Until then the directions alone will have to do.

Recipe Summary
Total Time: 1 hour
Servings:8
Source: Sarah AllRecipes.com

Ingredients

Sugar, granulated, 1 cup
Butter, 1/4 cup
Lime juice, fresh, 3/4 cup
Lime zest, 1 Tbs
Eggs, 2 large, beaten

Directions

1. Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter is melted.
2. Mix 2 Tbs hot lime mixture into the eggs and stir to blend.
3. Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
4. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

Notes

1.  .
2. .

British-Style Currant Scones (without the currants)

Unlike American versions these scones are not overly sweet. They are a perfect vehicle for getting delicious clotted cream and jam or curd into your mouth. Leaving out the currants make them suitable for whatever flavor toppings you prefer. In my case it was lime curd.

Recipe Summary
Total Time: 1 hour
Servings:10-12
Source: Cook's Illustrated March/April 2014

Ingredients

All purpose flour, 3 cups
Sugar, granulated, 1/3 cup
Baking powder, 2 Tbs

Salt, 1/2 tsp
Unsalted butter, 8 Tbs, softened, cut into 1/2 inch pieces
Milk, whole, 1 cup
Eggs, 2 large

Directions

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper or grease with oil spray.
2. Pulse flour, sugar, baking powder, and salt in food processor until combined, about 5 pulses.
3. Add butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. Transfer mixture to large bowl.
4. Whisk milk and eggs together in second bowl. Set aside 2 Tbs milk mixture. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.
5. Transfer dough to well-floured surface and gather into ball. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick. Using floured round cutter, stamp out 8 rounds, re-coating cutter with flour if it begins to stick. Arrange scones on prepared sheet.
6. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 rounds. Discard remaining dough.
7. Brush tops of scones with resserved milk mixture. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10-12 minutes, rotating sheet halfway through baking. 
8. Transfer scones to wire rack and let cool for at least 10 minutes.Serve scones warm or at room temperature.

Notes

1.  I used two knives instead of a food processor. A pastry blender may also be used.
2. Reduced fat milk may be used instead of whole milk.
3. I used an ornament Christmas cookie cutter instead of a biscuit cutter.
4. The scones are best served fresh but can be frozen and reheated in a 300 degree oven for 15 minutes.

English Matrimonials

These are my favorite non-chocolate tea biscuit.

Recipe Summary
Total Time: 1 hour
Servings:24
Source: Momma de Kitty

Ingredients

Flour, 1 1/4 cup
Dark brown sugar, 1 cup packed
Rolled oats, 1 1/4 cup

Salt, 1/2 tsp
Butter, 3/4 cup
Raspberry jam, 3/4 cup

Directions

1. Mix flour, sugar, oats, salt, and butter together until the consistency of crumbs.
2. Place half in square pan. Press until firm.
3.  Cover with jam. Top with remaining crumb mixture. Press lightly.
4. Bake 325 degrees for 40 to 45 minutes. Cut into squares when cool.

Notes

1.  I prefer Smucker's red raspberry seedless jam. The tartness gives a good contrast.

Low-fat Cinnamon Rolls

I don't skimp when it comes to sweets. So believe me when I say these rolls give no hint of being low-fat. They are time consuming to make but nothing goes better with your coffee/tea on a cold winter morning than one of these fresh out of the oven. They get stale in three days so to maintain your waistline I recommend sharing. I guarantee you'll gain instant popularity and a charisma bonus.

Recipe Summary
Total Time: 2 hours
Servings: 12
Source: Cook's Country, Feb/March 2006

Ingredients

Dough
Skim milk, warm, 1 1/3 cup
Maple syrup, 3 Tbs
Butter, unsalted, melted, 2 Tbs
Yeast, rapid rise or instant, 1 package
Flour, all-purpose, 3 1/2 cups, plus extra for work surface
Salt, 1 tsp
Filling
Dark brown sugar, 1/2 cup packed
Granulated sugar, 1/4 cup
Cinnamon, 2 tsp
Salt, 1/8 tsp
Unsalted butter, 1 Tbs, melted
Icing
Confectioners' sugar, 1 cup
Light cream cheese, 4 Tbs
Skim milk, 1 Tbs
Vanilla extract, 1/2 tsp

Directions

Dough

1. Adjust oven rack to the middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off.
2. Lightly grease large bowl with nonstick cooking spray. Coat 13 by 9-inch with cooking spray.
3. Mix milk, syrup, and melted butter together in large measuring cup.
4. Mix flour, yeast, and salt together in bowl of standing mixer fitted with dough hook (if you don't have a mixer see number 1 in Notes).
5. Turn machine to low and slowly add milk mixture. After dough comes together, increase to medium and mix until shiny and smooth, 4 to 6 minutes.
6. Dough will be sticky; if it seems too wet and is not forming a ball, add up to 1/4 more flour as needed and knead dough two minutes more.
7. Turn dough onto heavily floured surface, shape into ball, and place in greased bowl. Cover and rest in warm oven for 10 mins.

Filling

1.  While dough is resting mix sugars, cinnamon, salt, and melted butter in medium bowl until incorporated.

To make rolls

1. On lightly floured surface, roll dough into 18 by 12-inch rectangle with long side facing you. 
2. Sprinkle sugar mixture over dough, leaving 1/2 inch border along top edge and then lightly press sugar into dough.
3. Starting at edge nearest you, roll up dough. Brush border with water, then press dough to seal.
4. Using chef's knife, slice dough. Cut the cylinder in half, then half again (making 4 pieces). Cut each piece into three pieces, yielding 12 rolls.
5. Place in prepared pan with cut side up. Cover pan with plastic wrap coated with cooking spray and return to warm oven until rolls have nearly doubled in size, 30 to 40 minutes.
6. Remove pan from oven and heat oven to 350 degrees (rolls will continue to rise on counter as you wait for oven to heat). Remove plastic wrap and bake until rolls are deep brown and filling is melted, 20 to 25 minutes. Rotate pan front to back halfway through baking.

Icing

1. While rolls are baking, whisk confectioners sugar, cream cheese, milk, and vanilla together in small bowl until smooth.
2. Remove pan from oven, turn rolls out onto rack, and flip them right side up. Cool 10 minutes, then spread icing over rolls. Serve hot or warm.

Notes

1.  If you don't have a mixer mix flour, yeast, and salt together in a large bowl. Make well in flour, then add milk mixture to well. Stir until dough becomes shaggy and difficult to stir. Turn dough out onto heavily floured surface and knead until dough forms cohesive ball and is smooth, about 10 minutes. Proceed as directed.
2. I have found the rolls to be lacking sufficient filling. Therefore, I recommend multiplying the filling by 1 1/2  or 2 times especially if your rectangle (like mine) always ends up bigger than the recommended 18 by 12-inch.
3. I use Vietnamese cinnamon from Penzies. It gives a bit more spice and in my opinion adds to the mixture.
4. Set out the cream cheese from the start so it has time to come to room temperature. Unlike butter it doesn't do so well heated in the microwave.
5. It is best to read this recipe through a couple times before you start. Every time I make these I screw something up. They still end up tasty but aren't to perfection.

Downton And Sherlock - A Double Delight

Here is a great remedy for the post-holiday cold weather blues - black tea and dark chocolate Leibniz, while watching Downton Abbey and Sherlock. Slurp, dip, eat, repeat!

Easy Kettle Corn

At 3 cups per serving popcorn is a great snack. However, if you are LSO kettle corn is the only way to eat popcorn. This recipe is far from nutritious but it is quite delicious. Substitute canola oil for coconut oil to decrease the calories. Kudos if you can stop after 3 cups. Full disclosure: we never have.

Recipe Summary
Prep Time: 5 mins
Cook Time: 5 hours
Servings: 5
Source: TwoPeasAndTheirPod

Ingredients

Coconut oil, 1/4 cup
Sugar, granulated, 1/4 cup
Popcorn, 1/2 cup kernels
Sea salt, 1 tsp

Directions

1. In a pot with a lid, heat the oil over medium-high heat.
2. Add the popcorn kernels.
3. When the oil sizzles sprinkle the sugar over the kernels. Stir until dissolved and evenly mixed.
4. Cover and shake the pan until the popping slows. Remove from heat.
5. Put popcorn into bowl. Sprinkle salt and toss. Enjoy!

Notes

1. Measure the amount into your hand and sprinkle over popped corn. I did it from the shaker and ruined a whole batch. Too much salt.
2. I recommend buying high end kernels over the generic brand.
3. I have never done this in a popcorn popper. The recipe mentioned Whirley as an option.
4. The melted sugar on the popcorn is super hot. Keep kiddos from digging in for a couple minutes.

Margarita Jello Shots

My mom made these as a fun Christmas cocktail. Unlike me, most of my friends experienced these in their youth. They enjoyed sharing their various techniques with the newbie. I found this recipe preferable to the traditional vodka shots. They go down a bit easier and are a fantastic accompaniment to the HeHeOle Casserole.

Recipe Summary
Prep Time: 15 mins
Refrigerate: 4 hours
Servings: ?
Source: KegWorks

Ingredients

Lime Jello, 2 (3 oz) packages
Water, boiling 2 cups
Water, cold, 1 1/4 cup
Tequila, 1/2 cup
Triple Sec, 1/4 cup

Directions

1. Bring water to a boil and remove from heat.
2. Dissolve the packages of Jello in boiling water, stirring for at least 2 mins until gelatin is dissolved.
3. Add cold water, tequila, and Triple Sec.
4. Pour mixture into plastic cups. Refrigerate for at least 4 hours.

Notes

1. The plastic cups were purchased at Target near the gladware and ziploc bags. They had lids which is perfect for preventing spills as the jello hardens. 

Coconut Bread Pudding

Recipe Summary
Prep Time: 20 mins
Cook Time: 50 mins
Servings: 10
Source: Southern Living

Ingredients

Cream Cheese, 8 oz
Sugar, 1 cup
Egg, 4 large
Milk, 2 cups
Cream of coconut, 1 cup
Butter, 6 Tbs, melted and divided
French bread, 8 oz, cut into 1 inch cubes
Vegetable cooking spray
Sweetened Flake Coconut, 1/2 cup
Pecans, 1/2 cup, chopped

Directions

1. Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs and beat at medium speed, 2 minutes, or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 Tbs melted butter. Stir in bread cubes. Let stand 5 minutes.
2. Coat a 13 X 9 inch baking dish with cooking spray. Pour bread mixture into dish.
3. Bake at 350 for 35 minutes or until set.
4. Stir together flaked coconut, pecans, and 3 Tbs melted butter. Sprinkle coconut mixture over baked pudding and bake 5 to 8 minutes more or until browned.

Notes

1. The original recipe calls for a carmelized sugar sauce. It is time consuming and doesn't add much to the dessert so I omitted it.

Happy Mother's Day to me!

 LSO gifted me with 3 months of tea samples from around the world. My first three arrived today; Long Island Strawberry (Japanese Sencha a green tea), Mao Feng (Keemun tea a main ingredient in English Breakfast teas), and Blood Orange Fruit. My tea knowledge is increasing. Hooray! I feel a tea party coming on!

Super Sneaky Recipes - Carrots in Mac N Cheese

My toddler Hime is now refusing to eat her veggies. I am partly to blame as I started feeding her typical kiddo food to ensure she didn't lose weight. Now the only veggie she will eat is broccoli. I was chatting to a friend of mine whose husband is also picky. She mentioned a resource called Deceptively Delicious by Jessica Seinfeld. Genius!

I started to experiment today and was pleasantly surprised. I got back out the Baby Bullet that Nana bought me to make fresh baby food and I pureed a bunch of carrots. I added the carrot puree to the milk and cheese powder before adding the noodles - stirring all of it over low heat. The result I daresay was delicious. Now how can I get in her peas?