Food Favorites.

Been a while since I blogged about food. For those of you who really know me, this is unusual. I, the Lady of the Larder, who gallantly lives by the golden rule, "Open mouth, insert food." Food is my life.

This week of Spring Break seems to be delivering lots of free time. Free time to clean out closets and bring about the demise of dustmites regaling in the hidden corners of my domain. Um, nope. Not me. Instead, I'm using the free time to dig out recipes, fill my kitchen with the aroma of home-baked goodness, and load up my freezer with delightful little treats.

Here's a little of the deliciousness that has emerged from my oven so far. Recipes included. Just in case you be askin'.


VANILLA BEAN SCONES

3 cups flour
2/3 cups sugar
5 teaspoons baking powder
1 cup butter
1 egg
1 1/4 cups whipping cream
3 whole vanilla beans
3 cups icing sugar
1/4 cup milk


To make the scones, split two vanilla beans, scrape out the seeds and stir into cream. Mix flour, sugar and baking powder. Cut butter into pats and blend into flour mixutre until it resembles fine crumbs. Add egg and vanilla cream to crumbs and blend until just mixed. Knead gently on floured surface, and roll into rectangle, about 1/2-inch thick. Cut into 12 squares, then cut each square in half, to form small triangles. Bake at 350F for 18-20 minutes. Allow to cool. For the icing, blend milk and seeds from one vanilla bean. Add to icing sugar, and dip scones to coat.

TIPS: Use cold butter. I sometimes even set the crumb mix into the fridge for an hour, so it's good and chilled. And don't overmix the dough. The heat from your hands will soften the butter crumbs too much. Guaranteed... flakiness and fatness, all in the one bite.

 M&M COOKIES

(just for the kiddies)

1 cup salted butter

1 cup white sugar

3/4 cup dark brown sugar

1 teaspoon vanilla

2 eggs

2 and 1/2 cups flour

1 teaspoon baking soda

2 cups M&Ms (minis are best)

Beat butter with sugars until well blended. Add vanilla and eggs. Gradually beat in flour and baking soda. Stir in M&Ms. Using a mini scoop, place dough on stoneware approximately two inches apart. Bake at 375F for 9-10 minutes, until lightly golden.

TIPS: Stoneware produces perfectly crispy cookies with soft, chewy insides. They won't look done when you remove them from the oven, but don't overbake them. And you'll need to sample at least six.

Well, then, I'm off to do some more baking this afternoon. As much as I can cram into a couple of days. Because, later this week, it seems I'm doomed to forfeit my personal freedom. This Thursday brings a surprising event. That will, no doubt, change my life forever.

If you know me at all, you just won't believe what I'll be blogging about then. You really won't.