Double-Strawberry Scones

Prep 25 min. Bake 16 min. Oven 400 2 1/2 cups all-pupose flour 2 Tbsp. sugar 1 Tbsp. baking powser 1/4 tsp. salt 1/2 cup (1 stick) butter, cut into chunks 3/4 cup chopped fresh strawberries 1/2 cup freeze-dried strawberries (optional) 2 Tbsp. snipped basil 2 eggs, lightly beaten 1/2 cup half-and-half Half-and-half or milk sugar 1. Preheat oven to 400F. In large bowl stir together flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of four mixture; set aside. 2. In a medium bowl stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened. 3. Turn dough out onto a generoulsy floured surgace. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-line baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and puu apart slightly. 4. Brush wedges with additional half-and-half and sprinkly with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones. Each scone 209 cal, 10 g fat, 60 mg chol, 211 mg sodium, 26 g carb, 1 g fiber, 4 g pro. Source: Better Homes and Gardens, April 2011, p146.

Huckleberries Grow Locally

We were excited to learn last Saturday, during our visit to Hobbs State Park Visitor's Center, that huckleberries do grow locally. No wonder they were selling huckleberry taffy, suckers, and pretzels.

Darned I was so surprized that I forgot to take a picture of what a huckleberry plant looks like! I promise to post at a later date a picture.

On a road trip last summer to Idaho, my husband's uncle introduced us to wild huckleberries that he and others picked off the side of a mountain. A new love was formed, as he served us pound cake drizzled with huckleberries and topped with whipped cream and then my favorite a huckleberry shake!

Luckily for us the 'Huckleberry King' aka Uncle Pat sent us home with two jars of huckleberry jam!

Latter in the year we made a stop over to War Eagle and discovered they carried wild huckleberry preserves and huckleberry flavored hard candy. To my daughters disappointment we sent off the hard candy off to Uncle Pat.

Follow the links to read two articles the Visitors Center share with me:
http://wildhuckleberry.com/category/growing-wild-huckleberries/
http://plants.usda.gov/plantguide/pdf/cs_vame.pdf

Blueberry-Lime Jam

I found this recipe in todays newspaper!

My children love homemade strawberry freezer jam! My daughter, who is a blueberry lover, recently asked that we expand her jam options. My sister has suggested we look at exchanging homemade gifts again this Christmas. It looks like my daughter and I will be spending some time together soon to make some jam!

4 1/2 cups blueberries
1 tablespoon grated lime peel
1/3 cup lime juice
6 1/2 cups sugar
1 1/2 pouches liquid pectin

Place blueberries in large pot, add lime peel, juice and sugar, and mix well.

Bring mixture to a full rolling boil, stirring constantly. Stir in pectin, bring back up to a rolling boil for one minute.

Pour into sterile jars, leaving 1/4-inch of headspace.

Adjust caps and process 15 minutes in boiling water bath.

Yields five 12-ounce jars.

Source: "Preserving Perfection," Mary Loftus, Benton County Daily Record, Aug 4, 2o1o

Since Sure Jell is easy to find and I try to keep it on hand I searched the Internet for a recipe using it. I was pleasantly surprized to find out my Ball Blue Book of Preserving had one. This was my first canning jam on my own! I ended up giving one jar away as a birthday present and several others as family Christmas presents.

Blueberry or Mixed Berry Cobbler

2 cups blueberries or mixed berries (fresh or unfrozen)

Juice of 1/2 lemon

3 Tbsp. butter

3/4 cup sugar

1/2 cup milk

1 cup flour

1/4 tsp. salt

1 tsp. baking powder

Grease an 8 inch square pan. Pour in berries. Sprinkle with lemon juice. Make batter. Pour over berries. (To make batter, combine next 6 ingredients and beat untill smooth.)

Topping:

1/2 cup sugar

1 Tbsp. cornstarch

1/4 tsp. salt

1 cup boiling water

Mix topping and then sprinkle over batter. Pour boiling water over all. Bake at 350 about 1 hour or until crust is brown. Serve warm. This recipe "doubles" nicely to a 9x13 inch pan.

Source: Ann Castleton, Relief Society Cookbook: Naperville First Ward, Cookbook Publishers Inc., 1997, 69