Sunday bliss

A lazy Sunday...


a cool breeze blowing,
shade trees hugging the house,
blue skies smiling above,
and fresh lavender scones to nibble on.


Such a nice way to wrap up May ~


Lavender Scones Recipe ~

1/2 cup buttermilk
1 whole egg
1 tablespoon sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoon salt
1/4 cup unsalted butter (very cold and cubed)
1/2 teaspoon dried lavender buds (minced)
*culinary lavender can be purchased here


Directions:
Preheat oven to 375 degrees
In a large bowl, whisk the dry ingredients together.
Using a fork (or pastry blender) cut the cold butter into the dry ingredients until it has the consistency of coarse corn meal.
In a separate bowl, whisk the buttermilk and egg together and then add to dry ingredients. Press the mixture into a 1-inch high round. Be careful not to knead or over-work the dough.
Cut the dough into 12 wedges and place on a parchment-lined baking sheet..
Bake for 25 minutes until lightly browned.
Serve warm.


Glaze:
1-1/2 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla
*lemon juice or other flavors (optional)

recipes from photo challenge

~ Chocolate Peanut Butter Cookies ~

1 box Devil's Food Cake Mix
1/2 cup peanut butter (chunky if you want nuts)
1 egg
2 tablespoons water
1 tablespoon cooking oil
1/2 cup miniature semisweeet chocolate pieces
or miniature candy coated chocolate pieces

Combine the cake mix, peanut butter, egg, water, and cooking oil in a mixing bowl; beat until thoroughly mixed. Stir in chocolate pieces. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375 degree oven for 9-11 minutes or until edges are firm. Remove cookies and cool completely on wire rack. Makes about 24 small cookies.

~ Lemon-Blueberry Tea Bread ~

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1-1/2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
2 tablespoons grated lemon peel
½ cup chopped nuts (optional)
1 cup fresh or frozen blueberries

GLAZE:
2 tablespoons lemon juice
¼ cup powdered sugar

In mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon peel, nuts and blueberries. Pour into a greased 12” x 4” loaf pan. Bake at 350º for 45-50 minutes. (If using 9” x 5” loaf pan, bake for 65-70 minutes.) Cool in pan for 10 minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Yield: 1 loaf

Enjoy!

For Jana

Lemon-Blueberry Bread

1/3 cup butter, melted

1 cup sugar

3 tablespoons lemon juice

2 eggs

1-1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons grated lemon peel

1/2 cup chopped nuts (optional)

1 cup fresh or frozen blueberries

GLAZE:

2 tablespoons lemon juice

1/4 cup sugar

In mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt. Stir into egg mixture alternately with milk. Fold in lemon peel, nuts and blueberries. Pour into a greased 12" x 4" loaf pan. Bake at 350 degress for 45-50 minutes. (If using 9" x 5" loaf pan, bake for 65-70 minutes). Cool in pan for 10 minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack. Yield: 1 loaf

For Jana

Orange Walnut Bread

1 1/2 cups flour

1/2 cup sugar

2 tspn baking powder
1/2 tspn baking soda

1/2 tspn salt

2 eggs, beaten

1/4 butter, melted

1/2 cup orange juice

2 tbsp grated orange peel

2 tbsp water

1 cup chopped walnuts

**Add 2/3 cup dried cranberries for Orange-Cranberry Bread

Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside.

Blend eggs, butter orange juice, orange peel and water in small bowl.

Stir into flour mixture just until blended. Stir in walnuts. Turn into loaf pan.

Bake at 350 degress for 50 minutes or until done.

Cool, slice, serve.

For Jana

Pumpkin Bread

2 cups sugar

2/3 cup butter

4 eggs, beaten

1 - 15oz can pumpkin

2/3 cup water

3 1/3 cup flour

1/2 tspn baking powder

2 tspn baking soda

1 1/2 tspn salt

1 tspn cinnamon

1/2 tspn ground cloves

2/3 cup walnuts (optional)

2/3 cup dates (optional)

Cream sugar and butter until light and fluffy. Stir in eggs, pumpkin and water. Add flour, baking powder, soda, salt and spices. Stir dry ingredients into pumpkin mixture. Add nuts and dates. Pour into TWO loaf pans. Bake at 350 degress for i hour and 15 minutes.

For Jana

Banana-Nut Bread
1/2 cup butter
1 cup sugar
2 eggs
1 cup mashed bananas
2 cups flour
1 tspn baking soda
1/2 tspn salt
3/4 cup chopped walnuts
Cream butter and sugar; add eggs. Beat;add bananas and beat. Add remaining ingredients; turn into greased loaf pan. Bake 1 hour at 350 degrees.

For Jana

Pumpkin Butter Recipe:

16oz solid-pack pumpkin
2/3 cup firmly packed brown sugar
1/4 cup honey
1 tbsp fresh lemon juice
1/4 tspn cinnamon
1/8 tspn ground cloves

Combine all the ingredients in a saucepan. Bring to a boil on med-high heat, stirring frequently. Reduce heat, simmer until thickened. Stir occasionally.
To store: keeps in the refrigerator several weeks or can be frozen.
**BEST** Pour hot mixture into sterilized canning jars immediately.
Serving Ideas: Excellent on toast, muffins, or cornbread and makes a delicious filling for empanadas (hand pockets).

Lemon-Blueberry Bread

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon peel
1/2 cup chopped nuts (optional)
1 cup fresh or frozen blueberries

GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

In mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt. Stir into egg mixture alternately with milk. Fold in lemon peel, nuts and blueberries. Pour into a greased 12" x 4" loaf pan. Bake at 350 degress for 45-50 minutes. (If using 9" x 5" loaf pan, bake for 65-70 minutes). Cool in pan for 10 minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack. Yield: 1 loaf