It’s always good to remember what we’re all thankful for. For us at Hilltop House the list seems endless. Our family, the roof over our heads, the new grandson, the granddaughters we adore too, the new daughter-in-law, and the son-in-law we have. We have blessings by virtue of the country we live in, the visitors who choose to spend nights with us, especially the returning ones, our never-empty larder, our health, the hilltop we find ourselves perched upon and so many other things so countless to note. Happy Thanksgiving
Some things I’ve learned about making scones: They’re similar to making pie crust……if butter is ice cold you get better results. I start by cutting the butter into chunks and sticking it in the freezer a half hour before I need it. Also liquids need to be very cold…..leave in the fridge until you’re ready to use. Handle dough as little as possible. And when they are on the cookie sheet ready to go into the oven, put them in the fridge for 10 minutes to let the gluten settle….whatever that means. I think once you find the scone recipe that you like, stick to it and do variations on that recipe…..like lemon blueberry or apple cinnamon, etc. Keep the basic ingredients the same until you have enough experience with them and you feel more comfortable trying different recipes.
They are definitely best made the morning you want to serve them and they really are quick to make once you know how to do it.
We’re here in the middle of Pumpkin Season and I ride by the fields around Hilltop House where the Lovingly Challenged orange orbs blink back at me asking–“won’t you take me home?” So I thought I write up a few Pumpkin recipes we like that might glean one of those guys in from the cold.PUMPKIN TREAT
1 cup + of pumpkin puree (Okay, this isn’t the quick part, but if you’re putting up for the winter and you want to buy one of those pumpkins…) cook pumpkins in big chunks placed pulp down on a cookie sheet, in an oven at 300 degrees and cook till soft, about 30 minutes. Scrape pumpkin pulp and keep in freezer in 1 cup servings until you use. (of course a can of pumpkin works pretty well too).
1 pkg vanilla pudding–you can use fat free, sugar free, or regular (Note: if regular, taste before chilling and sweeten to your taste. We recommend Maple Syrup which is as natural and as local as you can get in these parts, and it stirs / whips in beautifully.)
2 c. fat free Cool Whip
1/4 c. low-fat milk
1/2 t. vanilla
Swirl all the ingredients together by hand or in a blender or a Nutri-bullet. Chill in individual serving cups–stemmed or ramekins. Serve when cool. Dollop with more Cool Whip.
Remember Pumpkin Seeds come along with that pumpkin you buy. While it’s roasting in the oven, clean the seeds of the membrane, salt and spread in single layer on a cookie sheet. You can enjoy these healthy–tryptophan and protein—roasted seeds while you scrape the yummy pumpkin from its skin!
Here is a recipe for Gluten Free Granola that I adapted from Chowhound. I use Bob’s Red Mill Gluten Free oatmeal to make mine. It’s pretty incredible how easy this granola is to make and how much better it is made fresh than from a box on the grocery shelf. I find locally made, very tasty granola in nice packaging, but if, like me, you’re serving it often and you know, one of those Bs in B&B stands for (complimentary) breakfast, it’s prohibitive to buy all done up. Granola is a great option for guests that need or want to eat gluten free. Here are the changes I make to create my healthy version
This recipe is the best I’ve had and my guests agree. Here’s the original recipe, fyi.