We're going to wrap up 2007 with a buttery-sweet bang. The theme: scones. I'm sure many of you will agree, a good scone recipe is an incredibly useful thing to have - crumbly sweet scones in the morning, savory scones dunked in soup later in the day. They're hard to beat. And while I'm sure plenty of you have baked scones, I'm betting very few of you have delved in the realm of the mega scone.

This is a recipe that came out of being one part lazy, and one part determined to come up with something just a little bit different. It goes something like this: roll your scone dough into a slab and instead of cutting scones into triangles or stamping them into shapes, slather the big slab with a generous scoop of chunky jam. Fold the dough inward, like you would a letter. The jam oozes out of the top seam as the big scone is baking, and after it comes out of the oven the pale golden top is brushed with a simple lemon icing that becomes perfectly crusty as the giant scone cools.

Broadly speaking this is a scone recipe that is slightly less fussy to make than cookie-cutter shaped scones, and more rustic out of the oven. People can slice off whatever size slice they like. I like them best after they've cooled for a few hours - and they are still plenty delicious the day after baking.

(Click through to site to see recipe)

Welcome to your Morning Cuppa for December 29th, 2007
Today is Pepper Pot Day

This warm and hearty day dates back to when it was first made to serve the Continental Army on December 29, 1777. We do not know when it first was celebrated as a special day, or who started this tradition. However, it certainly is a day that will warm you up!

Today in Food History:

1800 Charles Goodyear was born. He invented the process named ‘vulcanization’ which made the commercial use of rubber possible. Vulcanized rubber didn’t become brittle in winter and turn gummy in summer as natural rubber did.
(How this directly relates to food I don’t know, but rubber tires definitely affect food delivery, and then there are seals on oven doors, etc…)

1837 A threshing machine powered by a horse on a treadmill was patented in Winthrop, Maine, by Hiram A. and John A. Pitts.
(Made life easier for the farmers, harder for the horse…)

1997 Fear of the ‘bird flu’ led Hong Kong to order its entire population of chickens, over 1 million birds, to be killed.
(Reports state Col. Sanders rolled three times in his grave…)

2005 Antoine’s Restaurant in New Orleans reopened exactly 4 months after Hurricane Katrina devastated New Orleans and the Gulf Coast.
(There are things that truly do make you proud to be an American…)

Your Morning Recipe:

• Authentic Pepper Pot Soup Recipe , from Allrecipes.com

Today in food history information is gathered by FoodReference.com . Check out their food trivia quizzes and more!

It seems that unlike many of my peers, I haven’t focused on the sweeter side of life much around here this year, and although it made it pretty easy to pick the top five sweet dishes of the year, it also meant there wasn’t much to choose from. For my money that means I’ll have to do better in my effort to bring you some tooth-achingly good treats over the course of the next twelve months or so. At least one per month, I’d say, though there may be more.

In any event, the following is a list of my favorite sweet dishes from 2007:

(more…)

Chicken Trinidad


2 Frying chickens, 2 1/2 #, split, (I
used 6 skinless breasts & cut
the quanitities down a bit)

1 cup Cilantro sprigs

1 cup Mint leaves, (I used basil)

7 Cloves garlic, finely minced

3 TBS Grated or finely minced ginger

6 TBS Gran Marnier, (I used Cinzano Orancio.
I'm sure any brandy or liquor will
be fine. I chose Orancio to get the
orange flavour, and it was in my
cupboard!)

6 TBS Light soy

6 TBS Honey

1 TBS Lime zest, minced finely

6 TBS Fresh lime juice

3 TBS Olive oil

1 TBS Caribbean Chile sauce, (I used Matouks)

1 1/2 tsp Allspice

1/2 cup Coconut milk

1/2 cup Chicken stock

2 TBS Unsalted butter

8 Firm baby bananas



Make a marinade as follows:

1/4 c. ea. chopped cilantro and basil,
garlic, ginger, soy, Grand Marnier,
honey, lime juice and zest, oil, chile
sauce and allspice.

Mix well.

Measure 1/2 cup, add coconut milk and
chicken stock.

Set this aside for sauce later.

At this point you are supposed to loosen
the skin on the chickens, and work the
marinade under the skin, rub more into
the top of the skin, and let it marinate
for 30 minutes to 8 hrs ...

Too much work, and besides, I used skinless
breasts.

I marinated the breasts in the refrigerator
for about 6 hours.

Preheat the oven to 425 F.

Mince remaining cilantro and mint and set aside.

Spray a shallow roasting pan.

Remove the chicken from the marinade and put
onto a wire rack in the pan.

Roast for 30 minutes.

If you use chicken with skin, roast skin side up.

I roasted he breasts bone side down.

Chicken is done when internal temp. is 170 degrees F.

Transfer to a serving plate and cover with foil
to keep warm.

Peel bananas and split them lengthwise.

Pour off fat from roasting pan.

Melt butter over medium high heat.

When it is sizzling, add bananas.

Raise heat to high and saute until they
begin to brown, about 1 minute.

I didn't want them mushy so I removed them
from the pan at this point.

Pour in reserved marinade that you combined
with coconut and chicken stock.

Add reserved cilantro and mint.

Scrape the pan, and simmer for a few minutes.

If you want a thicker sauce, simmer a while
longer to cook it down.

Taste and adjust seasonings.

Spoon sauce around the chicken and garnish
with the bananas.

Easy Pork Chop Recipes

My favorite cake is crumb cake. It’s not too sweet and hits the spot any time of day. I often buy the little pre-packaged Sara Lee cakes at the store, but now I make a larger cake at home with this recipe. I’ll be honest, it doesn’t last long in my house. Within an hour I’m left with only crumbs and a full belly! This recipe is also featured in America’s Most Wanted Recipes Volume 2.
2 cup sifted cake flour
2 cup light brown sugar (packed)
1/2 cup margarine
1 egg well beaten
1/2 cup additional flour
2 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup milkTopping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon

1.To prepare the crumb topping, use a fork to combine ingredients until crumbly; set aside 1/2 cup of the mixture.
2.To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed.
3. Spread evenly in a greased 8-inch square pan. Spread reserved crumbs over top and bake at 350 degrees F for 40 minutes or until inserted toothpick comes out clean.
4. Dust warm cake with powdered sugar before cutting.

Makes 1 cake

Deli-Cakes

Cooked like pancakes, but the stiffly-beaten egg whites folded in make these
cakes unique. Incredibly light and tender, they are a perfect foil for
creamed toppings or sweet fruit sauces, and the contributor’s own invention.


½ cup flour

1 teaspoon baking powder

½ teaspoon salt

2 large or 3 medium eggs, separated

2 tablespoons melted butter

2/3 cup milk

1 tablespoon sugar or honey (optional)


Combine flour, baking powder, and salt. Beat egg yolks, and add along with
butter and milk. If you plan to use as dessert cakes, you may add the sugar
or honey. Beat egg whites until stiff. Fold into mixture. Drop in 3” – 4”
rounds on greased and heated griddle. Brown lightly on both sides over
medium heat. Serve warm, topped with hot applesauce flavored with cinnamon
and nutmeg, or with hot blueberries. Or serve with creamed mushrooms or
ground ham, with sausages, and of course,with maple syrup. Or use to make
strawberry shortcake.


Makes about 18 cakes.

Muffin Recipe