~ October ~
This is my oldest child at her playhouse having tea with her Jane Anne doll.
Busy-Day Current Scones
In a hurry? Just drop dough from a large spoon into 8-equal mounds on ungreased cookie sheet. Flatten to about 1/2-inch thickness with floured fingers, and bake as directed.
- 1 3/4 cups all-purpose flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup firm butter or margarine
- 1 egg, beaten
- 1/2 teaspoon vanilla
- 1/2 cup currants
- 4 to 6 tablespoons heavy whipping cream
Heat oven to 400ºF.
Mix flour, sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in egg, vanilla, and just enough of the whipping cream until dough leaves side of bowl. Stir in currents.
Brush with additional whipping cream; sprinkle with sugar crystals.
Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Truly Scrumptious Carrot Cake
2 c. sugar
2 c. flour
2 t. baking soda
1 t. salt
3 t. cinnamon
1 ½ c. vegetable oil (I use only ¾ cup)
3 c. grated carrots
1 c. chopped nuts (opt.)
1 t. vanilla