Sugar and Spice and Everything Nice Scones

Hi, everyone!  I’m overjoyed to be writing this from home (arrived late Sunday night), but instead of an update just yet, this is a warm welcome to a delightful event…

It’s been a long time since I’ve been to a baby shower — even longer since I had one.  (My “baby boy” is 30 and my “baby girl” is 27.)  How time flies… and how quickly babies grow up!

That’s why I’m tickled to be part of this virtual event honoring Jenna of Jenna’s Everything Blog.  (For an honest, humorous, heartfelt chronicle of her pregnancy, please click on this link.It’s a joy reading the musings of this first-time-Mom-to-be and I’m still trying to figure out how she does that disappearing belly trick! :)

Today’s hostess is Veronica of Veronica’s Cornucopia and she put a lot of effort into coordinating things.  Thank you!  It was fun to be in on the “secret” from the start; later in this post, there are links to everyone who joined in to surprise Jenna.  (Be sure to stop in and say “hi!”)

Awhile back, Jenna announced that their bundle of joy is a sweet lil’ girl and it made me think of a nursery rhyme I used to read to my own daughter.

Sugar and spice and everything nice,

That’s what little girls are made of.

Which reminded me of a terrific scone recipe… 

Sugar & Spice & Everything Nice Scones

2 c. all purpose flour

4 to 6 Tbsp. sugar

1 Tbsp baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/3 c. dried fruit (I used raisins — regular and golden)

1 c. heavy cream, plus more for brushing

Coarse sugar for sprinkling

Preheat oven to 425° F.

In a large bowl, mix together dry ingredients with a fork.  Add dried fruit; mix to coat.

Add heavy cream; mix just until dough gathers around the fork.

Turn dough onto a floured surface.  Knead briefly (about 5 seconds); pat into a circle.

Cut dough into wedges; transfer to an ungreased baking sheet.

Brush tops with heavy cream and sprinkle with coarse sugar.

Bake 10 to 12 minutes until tops are golden; cool on a wire rack.

If you’re in the mood for something “sweeter,” drizzle with powdered sugar icing, if desired.

(P.S.  No recipe credit that I know of — it’s been in my recipe box for ages — source unknown.)

In closing, I’d be remiss if I didn’t give something to our “sweetest” guest of honor — baby Alice!

A is for angelic — a gift from heaven above.

L is for the little things Mom will come to know and love.

I is for the intricate way God wove you in her womb.

C is for your countenance that will light up every room.

E is for eternal — you’re in Mom’s heart to stay.

Hello there, dear sweet Alice — Happy Baby Shower Day!

Thanks again for joining us and congratulations, Jenna!  Here are the links…

.
City Songbird (Greensboro, NC): Merry Christmas, Alice!
.
Eats Well With Others (New York, NY): Peanut Butter and Honey Ice Cream
.
Hunting for Bliss (Bozeman, MT): Garam Masala Deviled Eggs
.
Pinking Shears & Broccoli Spears (Newark, DE): Making Food Good For Your Baby
.
Sydney Shares (Eugene, OR): Baby BLTs 
.
That’s Some Good Cookin’ (Salt Lake City, UT): Cheesecake Cookie Bars
.
The Pajama Chef (Bloomington, IN): Iced Tea with Ginger-Mint Simple Syrup
.
Two Dogs In The Kitchen (Sterling, MI): Spicy Asian Meatballs
.
Veronica’s Cornucopia (Wichita, KS): Raspberry Almond Fudge Cookies
.
Very Culinary (Sacramento, CA): Toasted Orzo and Chickpea Salad
.
Words on Wendhurst: A Gift For Jenna and Alice
.
Enjoying the sweetest things in life,

~ Kim

Crumb Cake

Recipes are like old friends.

You smile at the thought of them,

Anticipate the pleasure of their company,

Enjoy spending time with them.

And… favorite recipes become family.

~   ~    ~    ~    ~

Crumb Cake has been in my repertoire longer than I can remember.  The notation on it (written by my Mom) says:  “This was Mom’s recipe and my favorite cake.”  (In reference to my Grandma!)

I make it for my Mom’s birthday every year , or every time we go to Minnesota — whichever comes first.

The only embellishments required are a plate, a fork, a napkin, and a cup of coffee.  (And birthday candles now and then!)

Crumb Cake

1-1/2 cups flour

1 cup sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup butter

1 egg

1/2 teaspoon baking soda

3/4 cup sour milk (or scant 3/4 cup milk mixed with 1/2 Tbsp. lemon juice)

Preheat oven to 350°.  Lightly grease a 9″ square baking dish.

In a large bowl, mix together flour, sugar, cinnamon and salt.

Cut in butter with a knife or pastry blender until crumbly.  Reserve a 1/2 cup of this mixture for the cake topping; set aside.

To remaining mixture, add the egg, baking soda and sour milk.  Mix well.  Spread batter in prepared pan.  Sprinkle reserved crumbs over top of cake.

Bake 30 to 35 minutes, or until a pick inserted in center comes out clean.

Cool slightly on a wire rack.  Serve warm.

Enjoying good ol’ family recipes,

~ Kim

.

Autumn Is Afoot (Apples & Walnuts with Cinnamon Caramel Sauce)

I like the word “afoot.”

On foot.

     In action.

          In progress.

Autumn wasn’t meant to be experienced indoors.  It requires participation…

With apples and camera in hand, I went exploring.

Where to take the picture?  Hmm….

                                                                                                                                                                                  (Disregard the photographer in the spoon…)

While I debate this dilemma, allow me to share the recipe.

Apples & Walnuts With Cinnamon Caramel Sauce

1 tart apple (per person), cored and sliced

1/4 c. toasted walnuts (per person)

Cinnamon Caramel Sauce:

4 T. butter

1/2 c. brown sugar

2 T. milk

1/2 t. vanilla

1/2 t. cinnamon

Melt butter in a small saucepan over low heat.  Stir in brown sugar, milk, vanilla and cinnamon.  Increase heat slightly and bring mixture to a boil.  Cook and stir until “caramelly” consistency.  (I like my sauce thinner; use your judgement.)  Cool slightly and drizzle over apples and walnuts.  Enjoy!

As to where to take that final shot…

It’s Autumn!

Now go outside and play.

Enjoying all things afoot,

~ Kim