Sour Dough Scones-oh ya!

Back in April I posted a great recipe I have been using for Sour Dough Bread Starter.  Well as much as we love sour dough bread you can get pretty sick of it when you are making 2 loaves every 5 days...I must admit I have thrown out some starter along the way.

But then I received a fabulous suggestion from Frieda at Frieda Loves Bread.  Make sour dough scones!!!!

I think I love her-so does my family-and my dogs-and my friends!

We have made these so often I have permanently oiled hands!

Here is the recipe for the scone dough, using the sour dough starter from my earlier recipe post:

 Sour Dough Scones

1 c. sourdough starter

1 1/2 c. warm water

1 1/2 tsp. salt

1/2 c. white sugar

1/2 c. vegetable oil
6 c. flour

Mix the 1 c. sourdough starter, the water, salt, sugar, and oil together in a large bowl.  Add the flour, and mix well.  Lightly oil the dough and inside of the bowl, cover and let rise overnight (I like this part, leaving it overnight-seems to agree with my baking skills more).

The following morning, knead the dough for a few minutes (I did this for about 2-3 minutes, using a bit of flour to keep the dough from sticking, kneading until the dough is smooth).  Place the dough back in the re-oiled bowl, and allow the dough to rise until double in size.

In a large heavy dutch oven pan heat 2-3 inches of vegetable oil to 375 degrees.  Be sure to use a thermometer for safety.

Pinch of large pieces of the dough (about the size of a plum).  Press the dough ball out.

Gently lower the dough disc into the hot oil, and allow to cook on one side.  The dough will rise back to the surface and you will see golden edges on the dough~1-2 minutes. Turn over and repeat the cooking on the opposite side.

 A great way to tell if your oil is at the correct temp is to place a small ball of dough in the oil.  If bubbles immediately develop around the dough and they rise and pop then the oil is ready.

Depending on the size of your dutch oven, you can cook more than one at a time, but do not crowd the scones, the oil temperature will cool to much and then the scones will become greasy and saturated with oil.  Drain them on several layers of paper towels.

Serve these warm with huge pats of butter, cinnamon sugar, honey, jams and syrup.  Your family will worship you.  Isn't that great? 

HAWAII-Melt in your mouth Shortbread Cookies

Today I am a happy woman.  While making the next recipe in the OUR COOKIE NATION series, I came to Hawaii's most requested recipe of shortbread.  I am a huge fan of shortbread cookies, and as far as shortbread recipes are concerned, this is the first "keeper" I have found.  Loved, loved, loved this cookie (my family said they wanted the cookie to be sweeter, but what do they know about shortbread? LOL).

And hello, 4 ingredients!!!!!!!!!

Grade B+

Melt-in-your-mouth Shortbread

1 c. butter, softened

1/2 c. powdered sugar

1/4c. cornstarch

1 1/2 c. all purpose flour

Preheat oven to 375 degrees.

In a medium size mixing bowl whip butter until fluffy.  Stir in the powdered sugar, cornstarch and flour.  Beat on low  for 1 minute until combined, and then on high for 3 to 4 minutes.  The dough will become smoother and creamier as you mix it.

Drop by spoonfuls 2" apart on ungreased baking sheets.
Bake for 12-15 min. watching that the edges don't become too brown.  Cool on wire racks and decorate if desired.

Recipe source:  Allrecipes.com Melt in your mouth Shortbread

FLORIDA and TEXAS-Mexican Wedding Cookies-Our Cookie Nation

The other day I realized we are almost 1/2 way through the 2011 year, and I am WAY WAY WAY behind in completing my series OUR COOKIE NATION.  Geez!  So I will be working frantically to catch up on my cookie making list.
I am skipping the cookie most requested by the beautiful state of Georgia because it is Fruitcake Cookies.  I'll make them toward the end of the year...
Here is our next cookie in the 50 States, 50 Cookies list, from the state of Florida & Texas:

Grade A+

MEXICAN WEDDING COOKIES

1 c. butter

1/2 c. white sugar

2 tsp. vanilla extract

2 tsp. water

2 c. all purpose flour

1 c. chopped almonds

1/2 c. powdered sugar

In a medium bowl cream the butter and sugar until light and fluffy.  Stir in the vanilla and water.  Add the flour and almonds and mix until well incorporated.  Cover and chill for 3 hours.

Preheat the oven to 325 degrees.

Scoop the dough into balls about the size of a walnut. Roll in your hands to shape, or make into crescent shapes.  Place on ungreased baking sheets, and bake for 15 to 20 minutes.  Remove from the oven and cool the cookies on wire racks.  When the cookies are cool, roll each cookie in the powdered sugar.  Store at room temperature in an airtight container.

THESE COOKIES WERE A BIG HIT WITH EVERYONE WHO ATE THEM, AND MY FAMILY ARE IN LOVE WITH THEM TOO!  Very easy to make, these cookies are very flavorful.

Note:  I used 1 c. chopped pecans because my family prefers them to almonds.
Also, I think these would make a great cookie for a baby shower. Tinting the powdered sugar with a powdered food coloring in pink, blue, yellow, purple, green etc. would turn these into a fun presentation!

recipe source: Allrecipes.com Mexican Wedding Cookies

Chocolate Boston Cream Pie

So...this dessert was inspired by 2 recipes that I have posted recently:

Lighter Boston Cream Pie

and

Chocolate Angel Food Cake

My family really loves the Boston cream pie recipe so I thought that changing it up a bit would be fun. IT WAS!
Here is my combined and adapted recipe for...

Chocolate Boston Cream Pie

1 prepared round chocolate angel food cake

1 (3.4 oz.) box JELL-O vanilla instant pudding mix

1 1/2 c. cold milk

1 c. frozen whipped topping, thawed, divided

1 square semi-sweet baking chocolate, chopped

Slice the angel food cake horizontally into 3 layers.

Beat the pudding mix and milk in a medium size bowl for 2 minutes.  Stir in 1/2 c. whipped topping.  Chill for 15-20 minutes until thickened.

Place 1st layer of angel food cake on your serving plate, and spread 1/3 of the pudding mix over the cake.  

Place the second layer on top of the 1st layer and spread 1/3 of pudding mix on top.  

Place the 3rd layer of cake on top and top with remaining pudding mix.

Prepare glaze by melting the the chopped square of baking chocolate and the remaining 1/2 c. whipped topping in a bowl in the microwave.  Use 20 second increments to melt the chocolate, stirring in between each time until chocolate is completely melted and whipped topping is combined.  Pour over the top layer of cake. 

Chill for 1-2 hours, then serve and enjoy!  After the cake has been refrigerated overnight the cake is and filling are more set and less sloppy.  We love the cake the second day (if any survives the 1st one).

I'm admitting we didn't wait the additional chilling time after the cake was assembled, it was a bit messier but soooo yummy!

A note:  I think the next time I make this recipe in the chocolate cake version I am going to try using chocolate fudge pudding mix...and maybe fresh raspberries in the layers.  I think a white chocolate glaze would be divine with this combo!