Tag Archives: baking

Baking Blueberry, Cranberry, any-berry Scones

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I was craving scones the other day, and usually, Ollie and I take a little trip to our favorite tea shop to have delicious raisin scones and tea. But we didn’t make time. (Sorry, Sheila.) After mentioning this to Eastman, he said, “Your scones are the best.” Aww, thanks, honey. Then I realized, I haven’t made scones at home in a long time. This recipe has been a staple in our home since we’ve been married. It’s easy to double, which you might want to do… easy to make with preparation time of 15 minutes (give or take some if you do or do not have everything on hand), and easy to wait for (15-20 minute bake time).

The lime and coconut flavors are so subtle, and really accompany the blueberries well. I have a friend who claims he hates coconut, and then proceeds to consume my coconutty-baked goods. Making this with dried cranberries works too, but I would suggest rehydrating the cranberries in warm water while you’re preparing the batter. Once in the oven, it’s magical to watch the scones puff up and get golden brown if you’re not doing anything else. Unfortunately, I wasn’t watching them closely and this batch browned a bit more than I would have wanted.

Julie’s Scones (Yield: 8 scones)

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup granulated sugar
  • 6 tbsp. butter, chilled and cut into small pieces
  • 1 large egg, lightly beaten
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup skim milk (I bet it would taste great with whole milk)
  • 1/4 tsp. grated lime peel (lemon works too)
  • 1 cup fresh blueberries (if using frozen, thaw and drain)
  • Garnish: 2 tsp. granulated sugar

Preheat oven to 425 deg. F. Grease baking sheet or prep with a silicone mat or parchment paper. Mix flour, baking powder, salt and sugar in a large mixing bowl. Using a pastry blender (or 2 knives), cut butter into dry mixture until coarse crumbs form. Make well in center. In another bowl, mix egg, coconut, milk and lime peel. Pour egg mixture into flour mixture. Stir with fork until dry ingredients are just moistened. Gently fold in the berries. Spoon scones about 2 inches apart. Sprinkle tops with sugar. Bake until golden brown, approximately 15-20 min. Cool completely.

Celebrating with Fruit Cocktail Cake

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A few ornaments to put away

“And now let us welcome the New Year
Full of things that have never been.” – Rainer Maria Rilke

What better way to start the new year than with family and friends? It’s a Filipino tradition to celebrate the life of a loved one on the 40th day after his or her passing. So, my dad’s youngest sister and her family hosted a memorial service and reception in honor of my aunt and uncle who recently passed away (They were my dad’s siblings. Big family, gets confusing, I know: my dad is 1 of 14). It was so heartwarming to have so many friends and extended family come out the day after the New Year; so many I haven’t seen in a long while, so many new babies. My Auntie Tess and Uncle Fred would’ve loved the party so much.

Auntie Con and Uncle Wilmer are fantastic hosts who had more than enough food to feed the 50-60 people who attended, but I like help out, so from our home we brought my husband’s signature crab dip and my fruit cocktail cake. Normally, I’d bake it in a 13×9 pan, but for Christmas, I got the “Big Top Cupcake” in our cousin gift exchange. Yeah, “As Seen on TV” bakeware!

We could not stop laughing, and yet, it’s proved to be useful. I’ve never baked with silicone molds before. It was so easy to get the cake out, and washing was a breeze. The only thing that didn’t work as well was the “insert mold”, that little bowl shape piece on the right in the picture. I placed it on the bottom mold, just like a lid and it snapped on just fine. Seemed secure, but in the middle of baking it came off as the cake rose. It wasn’t a big deal though. I just kept pushing it down when I checked on the cake. Baking time increased just a little bit, too. I was surprised when the “cupcake top” wasn’t done when the bottom part was – I just had to add a few more minutes. I didn’t get all crazy with decorating the cake. There was no time, and I had no butter left in my house. But, all is good with a little dusting of powdered sugar and a gumdrop.

Fruit Cocktail Cake with Vanilla Pudding

Cake
1 pkg. yellow or lemon cake mix (with pudding)
16 oz. can fruit cocktail including syrup
1 cup flaked coconut
4 eggs
1/4 cup vegetable oil
1/2 cup light brown sugar, firmly packed
1/2 cup chopped pecans or walnuts (optional)
Whipped topping (optional)

Butter Glaze:
1/2 cup butter
1/2 cup granulated sugar
1/2 cup evaporated milk
1-1/3 c. flaked coconut

Preheat oven to 325 degrees. Blend cake mix, fruit cocktail, coconut, eggs and oil in large bowl. Beat at medium speed until smooth. Pour into 13×9 pan. Sprinkle brown sugar (and nuts). Bake for 45 min. or until toothpick comes clean from center. Spoon glaze over warm cake, approx. 15 min. after removing from oven. Serve warm or cold with whipped topping.

Butter glaze: Heat butter, sugar and evaporated milk in a saucepan until it reaches a low boil. Cook for 2 min. Remove from heat and stir in coconut.

Bachelorette Party Cookies

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I was inspired by a friend and thought these would be a great addition to my sister-in-law’s bachelorette party. The first pair are probably my favorites. Black patent leather via gel icing, and the pink one is my attempt at funky lace.

Black patent leather set bachelorette party cookiesBachelorette party cookiesVariety of bachelorette party cookiesGlittery bachelorette party cookies

These yellow ones are really fun. Just get creative with royal icing, or ready-made icing and gel icing from the grocery store. I tried to use a few sprinkles here and there, too.

Sisters-in-law partying

Needless to say, they were well received, and they tasted pretty good too!

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