Maple Cream Scones

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
4 tablespoons cold butter, cut into 1/4-inch pieces, plus 2 tablespoons butter, melted
3/4 cup heavy cream
1/4 cup plus 2 tablespoons pure maple syrup

Heat oven to 425° F.  Lightly grease a baking sheet.

Combine the flour, baking powder, and salt in a large bowl.  Cut the butter pieces into the flour until the mixture resembles coarse crumbs.  Make a well in the mixture.

Blend the cream and 1/4 cup of the maple syrup and pour the mixture into the well.  Stir just until the dough coheres.

Lightly flour a work surface.  Turn the dough onto the surface and knead four or five times, gently.  Pat or roll to a thickness of about 3/4 inch.  Cut into 2 1/2-inch to 3-inch rounds with a biscuit cutter, and place on the prepared baking sheet.

Stir together the melted butter and remaining 2 tablespoons maple syrup, then brush a little on each scone.  Keep the remaining syrup mixture warm.  Bake the scones for about 15 minutes, until golden.  Spoon the remaining warm syrup mixture over the scones.  Serve hot.

Makes about 12 scones.

From Maple Syrup Cookbook by Ken Haedrich

Plum Curd

400 grams washed fresh plums
125 grams granulated sugar
125 grams unsalted butter
2 eggs
1 egg yolk

Start by making plum pulp. Put the plums in a saucepan and cook them gently until they soften and the skins begin to shred.  Then, allow them to cool a little before using a wooden spoon to push them through a colander place over a nonreactive bowl (glass, ceramic, or high-quality stainless steel), so that the pulp is broken up and passes through but the pits are trapped.

Add the sugar, butter, and pulp to the top of a nonreactive double boiler, or use a nonreactive bowl over a pan of simmering water.  Stir frequently until the butter is melted and sugar dissolved.  Now whisk the eggs and yolk together and beat into the mixture.

Continue to cook, stirring constantly and thoroughly, until the mixture thickens - you can test this by dipping a clean metal spoon into it and watching how it coats the back (it should stick rather than running straight off).  This should take about 10 minutes of cooking time.

Remove from heat and, while it is cooling, give it the occasional whisk to encourage the heat to dissipate and stop it from setting too firmly.  When curd is completely cool, pour it into sterilized jars, cover, and refrigerate.  Curd should keep for a couple of weeks in the refrigerator.


From Minding My Peas and Cucumbers by Kay Sexton, with very minor changes


Note: Recipe can also be made with apricots, peeled apples, or peaches.  Raspberries and strawberries can also be used, but pulp needs to be sieved to remove seeds.

Pear, Maple, and Rosemary Clafouti

About 1 tablespoon unsalted butter, softened, for the pan
4 medium-size ripe pears, such as Bartlett or Comice
1 cup pure maple syrup
4 3-inch sprigs fresh rosemary
2 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup heavy cream
1/2 cup whole milk

Heat the oven to 350 F.  Generously butter a 9-inch shallow round baking dish with straight sides or a 10-inch glass pie pan with sloping sides. 

Peel the pears and cut them lengthwise in half.  Scoop out the cores, then remove the blossom scar, the stem, and the coarse fiber that runs from the stem to the core.  

Pour the maple syrup into a 10-inch skillet and place it over medium heat.  Arrange the pear halves in the pan, rounded side down, and tuck the rosemary sprigs between them.  Cook the pears, uncovered, at a gentle boil for about 5 minutes.  Turn them cut side down and gently boil until the pears are very soft and the syrup is slightly thickened, about 5 minutes longer.  (If the pears are not quite ripe, cook them covered for 10 minutes on the first side, then cook on the second side, partially covered, until you can insert a paring knife with no resistance.)  Leaving the syrup behind in the pan, carefully transfer the pears to the prepared baking dish and arrange them cut side down and stem end facing inward in a circle.  Remove and discard the rosemary sprigs.  Pour the syrup that is left in the pan into a measuring cup.  There should be about 1/2 cup.  If there is less, top it off with more maple syrup.  If there is more than 1/2 cup, pour it back into the pan and boil it further.

Whisk 1 egg with the flour in a medium mixing bowl until smooth.  Whisk in the other egg, then whisk in the syrup, vanilla, salt, cream, and milk.  Pour the batter over the pears.  Bake the clafouti on the center oven rack until puffed, set in the center, and a golden color around the edges, 25 to 30 minutes.  Cool slightly.  Cut into wedges and serve warm.

Serves 8.

From The Herbfarm Cookbook by Jerry Traunfeld

Creamy Chocolate Frosting

2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract

In a medium bowl, sift together the confectioners' sugar and cocoa; set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar  mixture alternately with evaporated milk.  Blend in vanilla.  Beat until light and fluffy.  If necessary, adjust consistency with more milk or sugar.

Makes enough to frost, but not fill, an 8- or 9-inch layer cake.

From Allrecipes.com

Chicken Noodle Soup

12 cups chicken stock
2 to 3 pounds skinless chicken thighs

3 tablespoons butter
2 cups chopped onions
1 cup diced peeled carrots
2 large garlic cloves, minced
4 ounces dried wide egg noodles, orzo, or homemade noodles (pasta dough)
2 tablespoons minced fresh parsley

Combine broth and chicken thighs in a large pot.  Bring to boil.  Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.  Using tongs, remove chicken from broth.  Cool slightly.  Tear or cut chicken into bite-size pieces.

Melt butter in large pan over medium heat.  Add onions and carrots.  Cook until vegetables soften, stirring occasionally, about 10 minutes.  Add garlic and cook 2 minutes more.  Add vegetables to broth in large pot and bring to boil.  Reduce heat; simmer until vegetables are almost tender, about 15 minutes.  Add noodles and simmer for 5 minutes.  Add chicken; simmer 5 more minutes.  Add parsley.  Season with salt and pepper.

Serves 4.

Broccoli Slaw

2 heads of broccoli

1/2 cup thinly sliced almonds, toasted

1/3 cup dried currants

1/4 cup finely chopped chives or onion (pickled if desired)

Buttermilk dressing:

1/2 cup buttermilk, well-shaken

1/3 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon sugar

Trim broccoli and cut it into large chunks, then use a food processor with slicing blade, a mandoline, or a knife to cut it into thin slices.  If using the stems, peel them before slicing. 

Toss the sliced broccoli with the almonds, currants, and chives or onion in a large bowl.  Meanwhile, whisk the dressing ingredients in a smaller bowl, adding a good pinch of salt and black pepper.  Pour the dressing over the broccoli and toss it well.  Season well with salt and pepper to taste.

Makes about six cups of slaw.

From Smitten Kitchen, with minor changes

Plum Vanilla Crumble Bars

First, make the crumble topping, then the shortbread. While the shortbread is baking, make the plum filling. Assemble and bake together.

Crumble topping:

1/2 cup dark or light brown sugar

1/2 cup flour

1/4 cup oatmeal

1/2 teaspoon sea salt

4 tablespoons (1/2 stick) cold butter

Mix dry ingredients in a medium bowl.  Cut butter into cubes then, using a pastry cutter, cut into dry mixture until pea-sized mixture is formed (should be crumbly-looking).  Place in fridge until ready to use.

Shortbread crust:

1 3/4 cups flour

1/4 teaspoon salt

1 1/2 sticks of butter (3/4 cup)

1/4 cup sugar

1/4 cup confectioners sugar

1 teaspoon vanilla

Heat oven to 325° F.

Combine flour and salt in a small bowl; set aside.

Cream butter and both sugars together. Add vanilla and mix, then slowly incorporate flour mixture until combined.

Press into a greased 8 x 8 baking dish (lining the pan with parchment paper can make it easier to remove bars).  Press shortbread dough into the pan, spreading evenly.

Bake for 15 minutes.

Plum filling: 

5-6 cups plums, pitted and sliced (or cherries, blueberries, etc)

1 cup water

1 1/2 cups sugar

1 teaspoon vanilla paste or vanilla extract

Add plums and water to wide pan and heat through, then add sugar and vanilla paste,  Cook over medium heat until fruit begins to break down, about 30 minutes.

Let mixture cool a bit, then transfer to food processor and give it a whirl.  Put the mixture back in the pan and continue to cook until a thick paste forms, making sure to stir constantly; it will burn if you don't stir!

When you can scrape your spoon through the mixture and you see a trail, you’re almost done. This should take about 15 minutes. (Make sure you really cook this down enough. If you don’t, the filling will be too runny and not hold the bar shape. You have to get all the water out of the fruit.) Once you see a thick paste form, remove from heat; spread over shortbread and sprinkle crumble topping onto the fruit filling layer.

Bake at 325° F for 20 to 30 minutes, or until the topping begins to brown.  Remove from oven and let cool. Cut into bars to serve. Store in fridge to keep filling firm.

From HouseofBrinson.com, with minor changes