Wheat Baps

Tags

baked, Baps, bread, Rolls, wheat

Pluots Please

Tags

farm fresh, fruit

Texas Donut Wheels

Tags

food, travel

I discovered these monster truck, wheel size donuts at Santa Cruz Beach Boardwalk the other day, how lucky am I?!

Hachiya Persimmon Cookies

Hachiya Persimmon Cookies.

Lulabell's Adventures

Tags

food, photography, travel, wine

This is my mini mobile blog when I’m on the go. I’ll be
posting snapshots and blurbs of my exciting food and travel
excursions. Have fun with me and feel free to comment!

Scones

Lovely, warm and cozy scones. If you are going to the trouble to make lemon curd then you had better bake a batch of these wonderful gems.  Another recipe from my Scottish mum of course.  There is something to be said about a scone over a muffin, doughnut or croissant. They are in a category all on their own. They are more dense than a muffin and not as light as a croissant. Scones are hearty and made the perfect size,  just right to fill you up with a cup of tea and a soft-boiled egg, the way my mum used to serve them. I think they were invented to help you get through the long, cold winter mornings in Scotland. I love my scones with currants but you can switch it up with all types of dried fruits from golden raisins to dried cranberries. Slice into one right out of the oven, add lemon curd or a dollop of butter and let it melt into its own existence…they are so good. There are all kinds of scone recipes but for some reason I always come back to this recipe my old standby, perfect buttermilk scones.

Scones

10 ounces flour

2 teaspoons baking powder

2 tablespoons sugar

1/4 cup butter

1/2 currants

1 egg

1/4 cup buttermilk

Sift together dry ingredients, rub in butter with back of spoon. Whisk together buttermilk and egg.  Mix into flour mixture with fork and mix in currants. Gently knead on lightly floured pastry board.  Roll out  about  1/4  inch thick round circle and cut out 8-10 smaller rounds or triangles.  Bake in 450 degree oven for about 12 minutes until golden.  This recipe can be doubled.

Oh ye Easter Egg

Tags

Easter, eggs, food, foodiez, holiday, recipes

Oh ye Easter egg
how loverly art thee
I’m sorry to say
your time hath runneth out
for you have now been deemed~
ungodly

Deviled Eggs

The simple, deviled egg made from no less than my children Easter eggs. This is the only way I can get them to eat the colorful, lonely eggs at this point. Now, I am not going into how to boil an egg. I will leave that up to your expertise or Martha Stewart. Here is my rendition of the deviled egg.

6 boiled eggs
2 tablespoons mayonnaise
1 heaping tablespoon Dijon mustard
1/8 teaspoon salt
1 tablespoon diced chives + 1 teaspoon diced chives for egg topping
1/8 teaspoon tabasco sauce

Peel eggs under cold, running water. Dab dry on paper towel and slice eggs lengthwise.
Scoop egg yolk out of halves and mash together in bowl with mayonnaise, mustard, salt and tabasco sauce. Dice chives and fold into egg mixture. Spoon approximately one tablespoon into each egg half. Top off each filled egg with remaining diced chives.

Aprons

Tags

apron, cooking, crafts, fabric, sewing

Reversible Cherry Red Apron

Ok Julie,This is for you~Peanut Butter Cookies with No flour!

Tags

Recipe

1 c smooth peanut butter
1 egg                                          No Flour!
1 c sugar

Mix all ingredients until smooth. Roll into 1″ balls and put on ungreased cookie sheet. Have a small glass of water and a fork ready. Dip the fork in water and press dough twice to make tic, tac, toe marks. Bake at 350 degrees for 15 minutes. Cool on rack.

Hello World!

Tags

aprons, art, cooking, fabric, foodiez, gardening, kids, recipes

Hello dear friends, Welcome to my new blog. The postings here will be about life and all the things I love. I’ll be covering: cooking,wine, gardening, sewing, creating art and raising kids. Generally, whatever I happen to be in the mood for at the time I write! Have fun and enjoy! Lulabell