Flash Back Friday ~ Coconut Scones and Rhubarb Jam

These scones are so light and delightful and especially so when paired up with fresh rhubarb jam. I still have rhubarb jam from last summer so it was time to make these scones again. This time I changed the recipe a wee bit by reducing sugar. I reduced the sugar to 1/3 cup and it was sweet enough. Unsweetened or sweetened coconut both work in this recipe but if you're using sweetened you can reduce the sugar further to 1/4 cup.
Great to serve for breakfast or brunch and don't forget to gift a few to someone in need of a blessing.

• 2 cups flour
• 1 cup finely shredded sweetened coconut, lightly toasted and cooled, then ground up in food processor (coffee grinder works too)
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cut in 1/2" cubes
• 1 1/4 cups cold whipping cream (I have used half whipping cream and half buttermilk)
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla

1. Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor, if not cut in with a pastry blender until no large butter pieces are visible.
2. Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
3. Pat dough 1/2" thick on baking sheet, form into circle and cut 10 wedges.
4. Brush with cream and sprinkle with coarse sugar. I like coarse sugar best but granulated works.
5. Bake in a 425º oven for 15 - 18 minutes, they will be golden in color.

Rhubarb Jam:

• 4 cups rhubarb
• 3 cups sugar

1. Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal. 
2. Yield: approx 4 jelly jars.

Gumdrop Oatmeal Cookies

Gumdrop cookies are a favorite of mine. I haven't baked them in years and suddenly had a yearning for them. A great addition to a cookie platter. It was difficult finding baking gums, one store was still waiting on their order, another didn't carry them but finally I found a store that had them. You can use gumdrops but they are larger and will need to be cut up into smaller pieces.

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 tablespoon water
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups oats
• 1 1/2 cups shredded coconut
• 3/4 cups baking gums 
• Extra baking gums (optional)

1. Cream butter and sugars until creamy. Add egg, water, and vanilla. Mix well.
2. Add dry ingredients and stir until blended. Stir in 3/4 cup baking gums.
3. Roll into 1" balls and place on parchment lined baking sheet. Flatten slightly and place another baking gum on each cookie if you wish.
4. Bake in a 350º oven for 10 to 12 minutes just until edges start to look golden.
5. Yield: 3 1/2 dozen

Maple Glazed Snacks

This is a delicious snack for game day, Grey Cup is around the corner.
These treats can be enjoyed anytime. My bowl of snacks disappeared quickly. You can change up the cereals and the nuts for what you prefer or have in the house. Use almond or maple flavoring instead of vanilla for a different flavor.
Also a great gift idea from your kitchen, fill up festive little bags and hand them out to family, friends, co-workers, or anyone else you would like to bless.

• 2 cups Honey Nut or original Cheerios 
• 2 cups corn chex
• 2 cups rice chex
• 1 cup miniature pretzels
• 2/3 cups pecan halves
• 1/3 cup maple syrup
• 1 tablespoon butter
• 1 teaspoon vanilla 
• 1/4 teaspoon sea salt

1. In a large bowl combine cereals, pretzels, and pecans.
2. In a small microwave safe bowl combine maple syrup, butter, and vanilla.
3. Cover and microwave on high for 30 seconds or until butter is melted.
4. Stir in vanilla and pour over cereal mixture and toss to coat.
5. Spread in a large greased cookie sheet. Sprinkle with sea salt.
6. Bake in a 250º oven for 45 minutes stirring every 15 minutes.
7. Remove from oven and cool.
8. Store in a covered container.

Coconut Lime Biscotti

What's not to love about biscotti? These are crunchy and citrus flavored. If you want to make them any more special than they already are you could dip one end of each biscotti in melted chocolate. I dipped half in melted white chocolate and left the other half plain. They pair well with a cup of coffee or tea.
Package a few for gifts to bless someone or share with a friend coming for coffee.
Recipe adapted from Healthy Cooking.

• 3/4 cup sugar
• 1/4 cup canola oil
• 2 eggs
• 1/4 cup lime juice (2 limes)
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 1 3/4 cup flour
• 2/3 cup cornmeal
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup flaked coconut
• 1 teaspoon lime zest
• Extra zest to sprinkle on top of dipped biscotti if you are dipping them.

1. In a medium sized bowl beat sugar and oil until blended.
2. Beat in eggs, lime juice, vanilla, and coconut extract.
3. Combine flour, cornmeal, baking powder, and salt, gradually add to sugar mixture. Mix well. Dough will be sticky.
4. Stir in coconut and lime zest.
5. Divide dough in half. With lightly floured hands shape each half into a 12" x 2" rectangle on a parchment lined cookie sheet.
6. Bake in a 350º oven for 20 to 25 minutes, until set.
7. Allow to cool. Once cool enough to handle, transfer to a cutting board and cut diagonally with a serrated knife into 3/4" slices.
8. Place cut side down on parchment lined baking sheets.
9. Bake 6 minutes on each side until golden in color.
10. Remove to rack to cool.
11. Once cool you can dip in melted white chocolate and sprinkle with a little lime zest or leave them plain.
12. Store in an airtight container.
13. Yield: 2 dozen biscotti

Marshmallow Popcorn Balls..Gift from the Kitchen

Years ago popcorn balls were part of the Christmas candy assortment that was offered after the big Christmas dinner at my in-laws home. My mother in law made them with a boiled syrup mixture instead of marshmallows. It was a sweet treat for the children and adults alike.
I haven't made popcorn balls in a very long time and so decided to do so again this year. I rolled some in sprinkles, some with candies, and the rest I left plain. Feel free to add and decorate as you wish. Can you imagine the excitement in a little child's face when you hold out a basket of popcorn balls and say 'you can pick one'?

• 12 cups popped corn (1/2 cup corn kernels) 
• 1/4 cup butter
• 4 cups mini marshmallows
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• Sprinkles or candies

1. Melt butter in a medium size saucepan over medium heat until melted.
2. Add marshmallows. Cook until marshmallows are completely melted, stirring constantly.
3. Remove from heat and stir in vanilla and salt. 
4. Place popcorn in a large bowl and add marshmallow mixture, mix until well coated.
5. Moisten hands frequently with water as you shape mixture into balls. Roll them in sprinkles or press candies into balls.
6. Place on parchment or waxed paper and allow to set firm. They will firm up more quickly if you refrigerate them.
7. Wrap in cellophane or small plastic bags and your little treats are ready to hand out.
8. 

Prune Vinarterta

One year when I baked this Vinarterta for Christmas I decided to send some to my elderly aunt in another province. She sent me a thank you note and said how delicious it had been. It was sometime later when I thought I should ask her if it had arrived in good condition. She admitted it had all been in crumbs but she had enjoyed every crumb. I remember how polite my aunt was every time I make this vinaterta. It still makes me smile although at the time I was embarrassed.

• 1 cup butter
• 1 3/4 cup sugar
• 4 eggs, beaten
• 4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cardamon

1. Cream together butter and sugar until light and creamy.
2. Add beaten eggs and mix until well blended.
3. Measure 2 cups of flour, add baking powder, and cardamon. Mix into creamed mixture.
4. Stir in remaining flour.
5. Divide dough into 7 equal parts.
6. Roll each part into an 8" square. I rolled right on the parchment paper which I then slid on the baking sheet.
7. Bake in a 375º oven for 15 minutes or until golden in color. Remove from baking sheet to a cooling rack and allow to cool completely. Spread prune filling between the layers.
8. Store in a covered container and let sit for 24 hours.
9. Slice and store in covered freezer containers. Freezes well. 
10. *I slice off the edges so that you have nice looking pieces to serve. The edges are the bakers treat.

Prune Filling:

• 2 1/2 cups prunes, chopped
• 1 cup water
• 1/2 cup sugar
• 2 teaspoons cinnamon
• 1 teaspoon cardamon
• 1 teaspoon vanilla
• 2 teaspoons lemon juice

1. Chop prunes, add water, and cook over medium heat until soft.
2. Add sugar, cinnamon, cardamon, vanilla, and lemon juice.
3. Stir until sugar is dissolved and remove from heat.
4. Allow to cool slightly before spreading.

Raisin and Nut Filled Cookies

Cookies are one of my favorite baked treats. These raisin and nut filled cookies are perfect to add to your cookie tray for serving guests or for gifting at Christmas.  They are good plain or dusted with icing sugar.

Filling:

• 1 cup raisins
• 1/2 cup brown sugar
• 2 tablespoons flour
• 1 cup boiling water
• 1 teaspoon vanilla
• 1/2 teaspoon lemon zest
• 1/2 cup walnuts, chopped

1. In a small saucepan, combine raisins, sugar, and flour. Add boiling water, stirring constantly until thickened. 
2. Remove from heat, add vanilla, lemon zest, and chopped walnuts. Set aside and cool completely.

Cookies:

• 1/2 cup butter
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 1/2 cup sour cream
• 3 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt

1. Cream together butter and sugar.
2. Stir in egg, vanilla, and lemon juice.
3. Add sour cream alternately with combined dry ingredients until dough is well blended.
4. Roll dough 1/8" thick.
5. Cut with a 2" cookie cutter 
6. Place a teaspoon of filling in the middle of a cookie, place another cookie on top and press around the edges lightly to seal.
7. Bake in a 350º oven for 10 minutes or just until lightly golden.
8. Cool on rack.
9. Yield: 2 dozen filled cookies.

French Toast Roll Ups and Bread Crumb Cookies

We all have our own favorite ways of using stale bread or extra bread in the freezer that needs to be used. I don't like throwing it away. Most common ways I use them are; as crumbs for meatloaf or hamburgers or to make croutons. But sometimes it's fun to step out of the box and do something different. Browsing pinterest gives you all kinds of ideas. A new favorite are these french toast roll ups and bread crumb cookies. I used strawberry jam for the roll ups but there are so many other ideas, my daughter said adding cream cheese would put them over the top. I will share two different ways that I tried, French Toast Roll-ups and Bread Crumb Cookies.

French Toast Roll Ups

• 8 slices soft sandwich bread, you can remove crusts but I left them on. I used white bread but you could just as easily use whole wheat bread.
• Strawberry jam
• 2 eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/3 cup white sugar
• 1 1/2 teaspoons cinnamon
• Butter
• Icing sugar

1. Flatten bread slices with rolling pin.
2. Spoon strawberry jam along the edge of the bread and roll up.
3. In a shallow bowl whisk together eggs and milk, dip rolled up bread rolls in the mixture.
4. Over medium heat melt butter in a skillet, just enough to grease the pan. Add bread rolls and brown on all sides. Add more butter if needed.
5. Mix together sugar and cinnamon on a plate. Add hot rolls and coat them with the mixture.
6. Place on serving plate and dust with icing sugar. Serve warm.

Bread Crumb Cookies: another delicious way I used stale bread.

These cookies are delicious, we loved them. Pack a few in a bag, add a bow and share with someone. They will love you for it.

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 slices bread
• 1/2 cup butter, softened
• 3/4 cup brown sugar, lightly packed
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup pepitas (pumpkin seeds)
• 1/4 cup sunflower seeds
• 1/4 cup chocolate chips

1. Whisk together flour, baking powder, and salt.
2. Toast bread lightly, break up into pieces. Using a food processor cut into slightly coarse crumbs, not too fine.  Whisk crumbs into the flour mixture.
3. In another bowl, cream butter and sugar, whisk in egg and vanilla.
4. Add creamed mixture to dry and mix until well blended, stir in pepitas, sunflower seeds and chocolate chips.
5. Roll into balls and place on parchment lined cookie sheets.
6. Bake 10 minutes in a 350º oven.
7. Allow to cool on cooling rack.
8. Yield: 2 dozen

How do you use stale bread?

Orange and Lemon Marmalade..a Gift from the Kitchen!

Jam is always a nice little gift to give someone for Christmas. This bright and pretty marmalade is simple to make. It's wonderful served on toast, biscuits, or buns. Or add to your meatball sauce for a little pizazz. And let me not forget, have you tried marmalade muffins? These are just a few ideas but no matter how you will use this jam it will be delicious.
And there is just the best citrus aroma wafting through the house as this jam cooks.
So if you are still wondering what to give someone or add to a gift basket wonder no more, you can quickly whip up a batch of marmalade.

• 4 large oranges
• 2 medium sized lemons
• 5 cups sugar

1. Wash fruit, cut off any blemishes and remove seeds, leave peel on.
2. Cut fruit finely in the food processor.
3. Pour into a large pot, stir in sugar using a long handled wooden spoon.
4. Bring to a boil over high heat, once it boils lower heat to medium high. Cook until it thickens, this process will take approximately 20 minutes.
5. Stir occasionally, be careful as the jam will splatter. That's why it is important to use a large pot and a long handled wooden spoon.
6. Spoon into jars, wipe edges clean, and screw on tops. As the jars seal, you will hear the lids pop indicating the jar is sealed. 
7. Once cooled, refrigerate if not using right away. It will keep in the fridge for a long time, I put my jams in the spare fridge and they keep well for a number of months.
8. Pretty and delicious jam to give as gifts. Maybe keep one for yourself. You can use paper cupcake liners to add a nice touch. This cute cupcake liner is a gift from my dear friend, Ellen.
9. Yield: 5 jars