Friday we had lunch with some friends and I bought some heavy cream to make the ganache for teh cream puffs. Well I happened to go to Costco so I bought the 1/2 gallon of heavy cream. And it just so happens I have a very good recipe for scones, which calls for heavy cream. Not wanting it to go to waste, and scones freezing well, I made a couple batches this morning.
One of the many, many things I love about my in-laws is their use of real butter. Butter was its own food group in my family and the first time I had dinner as Shane's parents' I was releived to see better on the table and to find it in all of Trudy's recipes. Another thing I felt at home with was their appreciation of good food. Which kind of goes hand-in-hand with butter. My mother-in-law gave me a book of family recipes, hand written, and I have to keep taping the pages back in. It has almost been like going to cooking school, all the new recipes and techinques I've learned. So here are a couple out of a lot. I'll put up Trudy's Delicious Bars another day, which, if you have been to any of our receptions or showers, you have tried. They are the ones with the pecans on top. That is the most requested recipe. But I have to find a picture as I have not made them in awhile.
First up is Trudy's Chocolate Ganache. It is so easy and so yummy. I love it for dipping cream puffs in. And Bananas, and strawberries, and just for fun I tried Pepperidge Farm Harvest Wheat crackers. Move over Keebler elves. If you refridgerate the left-overs, is makes a super rich fudge/mousse. With a spoon and a cup of strong dark coffee, you have a wonderful dessert.
To make Trudy's Chocolate Ganach:
Place 2 cups chocolate chips in a metal bowl and set a side.
In a sauce pan, heat until boiling:
1 cup heavy cream
2 T sugar
2 T butter
remove from heat and pour over chocolate chips. Let sit 5 min then stir. You have to stir for a little while until all the chocolate is incorpotated. Let cool slightly then dip, drizzle, pour, or whatever you like.
The other night Audrey came downstairs saying she was scared and was afraid of being kidnapped. I told her there was nothing to worry about and that I would look for a story to read them the next night but for now she was safe and go back to bed. She did, excited about the new promised story. So the next night, I found The Ransom of Red Cheif by O.Henry. I had forgotten how funny it was. Audrey asked me several times to stop reading because she was laughing too hard and couldn't hear. And I had to stop a few times because I couldn't read for laughing. I t was success and inspired lots of playing the next day. I decided to sit out the games, knowing what role I would get to play, but they had fun.
These are my favorite scones, because they don't use butter, which can be a pain to cut in and it makes them too crumbly. These scones get their fat quota in the form of heavy cream. I usually make them small so they are sized nicely for little tea parties. I got this recipe from my sister-in-law.
Dee's Cream Scones
2c flour
1/2 t salt
1 T baking powder
1/4 c sugar plus more for sprinkling
1 1/4 c heavy cream plus more for brushing on the tops
Mix all dry ingredients in bowl with a fork. Make a well in the middle and pour in cream. Stir with fork until just barely mixed.
Tranfer dough to floured surface and knead few times, just until you can make a round with it.
Cut into wedges, bruch with extra cream and sprinkle with sugar.
If freezing, place on cookie sheet and freeze 1 hour or more. Then place in zip-loc bags and return to freezer. When ready to bake, either fresh or frozen, place cookie sheet- either greased or use a silpat- in 425 degree oven 15 min. Just until very, very lightly golden. If I see a tiny spot darker than cream colored, I take them out. 10-12 min if I make them tiny.
Cut into wedges, bruch with extra cream and sprinkle with sugar.
If freezing, place on cookie sheet and freeze 1 hour or more. Then place in zip-loc bags and return to freezer. When ready to bake, either fresh or frozen, place cookie sheet- either greased or use a silpat- in 425 degree oven 15 min. Just until very, very lightly golden. If I see a tiny spot darker than cream colored, I take them out. 10-12 min if I make them tiny.