VALENTINE SCONES

I love to bake and I know that many of you do too.  I baked these nice flaky scones which have raspberry jam inside of them and there is a chair for you too!  I hope you have a few moments to enjoy a cup of tea and a scone.

You know, it worked out well yesterday that we had a "snow day". It snowed all night Sunday and lightly on Monday.   I made homemade soup and bread and there was plenty of time to bake scones - the same ones I had made last Friday I baked again for my hubby and I.....and half to give the neighbors.  Scones need to be consumed while they are fresh.

I have a Valentine Tea Set from 4-5 years ago called "Lucy's Love" which I'm using here. I'm not generally drawn to contemporary type tea sets but I thought this one was great fun and bone china is really nice. (I have 6 plates and 6 cups and saucers)  I've been leaving the little table by the window in our living room so I set up our tea there. 

This recipe will make about 20 medium scones or 14 larger ones.

Preheat your oven to 425 degrees and grease 2 baking sheets with butter.

You will need 4 cups of sifted flour, 1/4 cup of granulated sugar, 

1 Tb baking powder, 1/2 tsp salt, 1/2 tsp baking soda, 2/3 cup of butter, 1 1/2 cups of buttermilk, 6 Tb jam or preserves and red sugar crystals if desired to sprinkle on top.

In  large bowl combine the flour, 1/4 cup of sugar, baking powder, salt and baking soda.  With a pastry cutter, blend in the butter or cut it in with 2 knives until the mix is coarse and crumbly.

Add the buttermilk to the dry mix and stir into a soft dough.

Turn the dough out into a lightly floured surface and knead 5-6 times.  Roll it out to a 1/2" thickness and cut with a Valentine Heart Cookie Cutter.  Use a 2" cutter for smaller scones (more) and a 3" cutter for larger scones (less).  You will be putting a teaspoon of jam on top of one and then another dough heart on top of that.  You will take a fork and press the edges down all the way around to seal the scone layers together.  Sprinkle red sugar crystals on top.

Bake at 425 degrees for about 15-18 minutes

WINTERTIME BLOOMS HELP US

You've seen all the lovely plants at the market - primroses, tulips, hyacinths, daffodils, etc.  I tend to do a major slowdown in this part of the grocery store.

 Fresh flowers, plants and even dried flowers will help you "brighten up" your winter days. We had just a bit of snow last night so it is no longer brown outside. 

 I have watered my small flower garden

out back twice lately just because their hasn't been enough moisture even though it is winter.

We might not realize there are dormant plant

bases down in the ground that need

occasional moisture even now.

These roses are dried ones:

I look at the pictures of the English conservatories in magazines and marvel.  I wonder if Downton Abbey (Highclere Castle)  has a conservatory and why don't they show us a lovely garden?  When the Countess indicates to Edith that gardening would be undesirable...that was sad.  I was glad that Mr. Moseley won the rose contest.

WHEN VIOLETS BLOOM

Years ago, when we lived in Spring, Texas I especially loved February.  Would you believe that winter was over in February and the smell in the air - I will never forget. It was like the Secret Garden....spring had arrived and that meant violets were blooming.

 Here in Colorado winter hasn't even really begun yet in February. But that's o.k. because we can "pretend".  Thank God for an imagination! I don't think violets bloom here in Colorado until May.

 

I have arranged a little table by the window for us today as we "imagine" spring in all its glory. I also have something special since Valentine's Day is just around the corner!  Fudge - yes and the recipe too!  This is so easy and tastes like really expensive chocolate shop type fudge!

Valentines Day Fudge

1 can 14 oz condensed milk

1 pkg 12 oz semisweet chocolate chips

1 Tsp vanilla

1 ½ cups chopped walnuts as desired

Butter a square 8 x 8 x 2 pan. Heat milk, chocolate chips, in 2 quart sauce pan over low heat.  Stir constantly till all melted and mix is smooth, remove from heat and stir in vanilla and nuts.  Spread quickly in pan and refrigerate until firm.  At least 1 hour. Cut into 1 ¼” squares - makes about 3 dozen.

Tea and fudge- what could be better, 

so pour yourself a cup of Paris Tea and relax.

VINTAGE CAMISOLE AND COOKBOOKS

After seeing  Carolyn Aiken's feature on an old vintage camisole - I experienced a little memory reflection........I remembered I had received a vintage camisole many years ago in a secret sister swap. 

 At the time I hung it on the wall in my laundry room but after a while it got "dryer" dusty so I washed it and and then I lost track of it.  After a little search yesterday...I found it down in the basement in a box with some lacy doilies.

I also found 3 great cookbooks at Barnes and Noble last night.  Yes, I left home during the Superbowl to go look at cookbooks.  Isn't that terrible.  Shame on me!

This is not a book review because I haven't had time to read them yet - the point is a girl can NEVER have too many cookbooks and during the winter we have the time for research and reading!  I did notice a Blueberry Clafoutis in The French Kitchen Cookbook that looked lovely.  The Afternoon Tea Collection has an entire chapter on "Friands" which are little cakes made with egg whites and ground nuts.  I see I have more to learn here.  There were numerous types too.  Grandma's Recipes has a recipe for Welsh Rarebit which I am interested to studying.  Lastly, Julia Child would have been pleased to see a recipe for Boeuf Bourguignon.

CHOCOLATE TEXAS TURTLES

With Valentines Day just around the corner, you will want to make some wonderful chocolate item!  Yum......and these Chocolate Turtles (or Texas Turtles) are so easy to make.  You see them in all the chain chocolate shops - I'm sure you have purchased one before!

First of all....do you have one of those double boiler pot sets?  They even have them in the discount stores.  I have had one of mine since the 1970's and recently bought another.

Here is what you will need for the inside of the candy:  14 oz pkg  Kraft Caramels, 2 Tb water and 3 cups of chopped pecans.  For the chocolate outer coating you will need:  1 14 oz pkg milk chocolate chips and 1 oz paraffin. 

Directions:  Melt the caramels with 2 Tbs water in top of the double boiler over boiling water.  Now add the chopped pecans and stir.  Drop by loaded teaspoons onto a butter cookie sheet.  Chill these for 1/2 hour in the freezer or overnight in the refrigerator.

Using the cleaned up double boiler, melt 14 oz pkg milk chocolate chips over boiling water with 1 oz paraffin.  Dip the caramel pieces in the mix one at a time and return to cookie sheets -  Cool and store in airtight container...makes around 40 pieces.