Wednesday, July 24, 2013

Baked Sesame Chicken and Buzz Off by Hannah Reed

So tonight I tried a new recipe and thought I would share, this is a baked Sesame Chicken from the website I was really impressed. This recipe turned out really well, I loved it and my boys all ate it with out complaint.

Monday The Book Depository.Com  delivered the first of the cozy mystery by Hannah Reed Bee Keeping Mysteries Buzz Off and I have not been able to put it down. It is a wonderful series about a thirty something recently divorced grocery store owner and bee hobbyist in a small town in Wisconsin and I highly recommend it. I think the dishes can now wait while I finish this fun mystery and order the next in this current 5 book series.

*Baked Sesame Chicken, Basmati Rice, Caramelized Onions, Carrots and Snow Peas.
 Click here for the recipe on 

Off to enjoy my book and some of the coffee cake I made yesterday for dessert!
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Thursday, March 14, 2013

Drunken Raisin Scones

Today I made Drunken Raisin Scones for a St. Patrick's Day platter and thought I would finally update this long neglected blog.

Drunken Raisin Scones
Scone Base:
1/2 cup of lard (you can use butter, margarine or shortening but I used lard)
2 cups of flour
3 tsp baking powder
1/3 cup of milk
1 egg
3 tbsp sugar
Drunken Raisin Mixture:
1/4 cup of raisins
1/4 cup of whiskey
1/4 cup of water
1 tsp cinnamon
2 tsp sugar

Whiskey Icing Glaze
2 tbsp of reserved reduced whiskey mixture
1/4 cup of icing sugar
1/8 cup of milk

Pre-Heat oven to 400F

Drunken Raisin Mixture:
In a small saucepan place the raisins, whiskey, water, 2 tsp of sugar and 1 tsp of cinnamon. Bring to a bowl and turn down to simmer. This is to plump the raisins and infuse the Whiskey flavor. When the liquid is reduced by 1/2 turn off and set aside.
 Scone Base:
In a mixing bowl sift flour, 3 tbsp sugar and baking powder, cut your lard in small pieces and then blend by hand the lard into the flour mixture, until it resembles a bread crumb mixture.  Add your egg and milk, mix in by hand. Next remove 2 tbsp of liquid from your raisin and whiskey reduction. Set aside for your icing glaze. Add the remaining raisins and liquid to your scone batter and mix in. If you find your dough is to wet add a small amount of flour.

Once the raisins and whiskey are incorporated in the scone mix  move it to a cutting board and form a circle shape as shown in the photo above. Cut into 8 triangles and place on an cookie sheet. Bake in oven until the edges are golden brown.  Remove from oven and let cool slightly.

Whiskey Icing Glaze:
In a small bowl place the icing sugar, add your reserved mixture and milk. *If you find it too think thin with a bit of water and drip over your baked scones

Serve with a cup of tea and enjoy!
~ Karen Owen The Baking Lady