Serving scones in a special way......

Isn't this the loveliest cake stand ever? Can you believe it recently came back across the pond in a carry on bag!

Isn't it super to have a very special cousin like my dear cousin Sue who, when she knew I was disappointed that the cute little kitchen shop in her seaside town was closed the day I visited, went back another day and bought me this lovely present to "tuck into a corner" of one of my already bursting bags! The secret to successful packing.......the cake stand unscrews into two sections and the glass plate is separate......thank goodness.

The cake stand in McGregor's window ~ the tiniest shop with the most amazing amount of merchandise piled up to the ceiling.

Here's an easy but good plain English tea scone recipe. Remember, always eat scones on the day they are baked, nothing worse than a stale, dried up scone.

Edited: OOPS - sorry, recipe not here - will post later!!!

Basic English Afternoon Tea Scones

10-12 count

2-1/2 cups unbleached all-purpose flour

1 Tbsp. baking powder

1/2 tsp. salt

8 Tbsp. (1 stick) cold, unsalted butter, cut into small pieces

1 Tbsp. sugar

2/3 cup milk

Heat oven to 425F. Put flour, baking powder and salt into a large bowl; mix well.

Add cold butter and cut in with pastry blender or rub in with your fingers until mixture looks like fine crumbs. Add sugar, toss to mix. Add milk and stir with fork until a soft dough results, add a few more drops of milk if too dry. Form dough into a ball, put on lightly floured board and knead 4-6 times - do not over-handle dough. Roll dough out to about 3/4 inch thickness, cut out rounds with a 2-1/2 fluted cutter, reroll and cut scraps. Brush tops with egg wash for golden tops. Bake 12 minutes. Move to a linen towel on a wire rack, cover loosely with the cloth and cool completely. Serve with butter and preserves.

Cherry ripe, cherry ripe......

You are perhaps familiar with the English folk song

set to words by poet Robert Herrick (1561-1674)

The first cherries of the season are appearing, ripe, red and juicy..........so sweet and healthy.

Handed granddaughter the stoner/pitter (OXO Good Grips with splatter shield - $11.99 at BB&B - is a great one and can be used for olives too), and she enjoyed preparing them for the first clafoutis of the season - which we baked and gobbled up before I even got the camera turned on!

Traditional French clafoutis aux cerises originated in the Limousin region of central France where batters play an important role in the hearty cuisine. Similar fruit and custard desserts are found in Alsace. Very easy to make - very tasty to eat. For my favorite recipe check here on my 'cherry post' of last year.

Cherry ripe, cherry ripe,

Ripe I cry.

Full and fair ones,

Come and buy.

Cherry Ripe........

Cherry Ripe (1879)

John Everett Millais - 1829-1896

Cherry ripe, cherry ripe,
Ripe I cry,
Full and fair ones
Come and buy.
English Folk Song set to words by Robert Herrick ~ English Poet (1591-1674)

This past week Costco displayed these boxes of American grown cherries ~ firm, sweet and fresh. If you love cherries, the best way to eat them is of course right off the stalk, spitting the stone surreptitiously away from whom ever you may be sharing these treats with, or dropping them daintily into a bowl ~ as I did on Saturday while sharing with my new neighbor and trying to display good manners. We had afternoon tea in the gazebo, flowing lazily into an evening aperitif consisting of a lovely chilled dry Rose accompanied by these cherries.

The remaining cherries were pitted and turned into a Father's Day dessert, French cherry clafoutis.

This is my favorite clafoutis recipe from Ina Garten's Barefoot in Paris cookbook. She tweaks it by using pears which are wonderful, but here I'm returning to the traditional cherry version.

Cherry Clafoutis

1 tablespoon unsalted butter at room temperature

1/3 cup plus 1 tablespoon granulated sugar

3 extra large eggs at room temperature

6 tablespoons all purpose flour

1-1/2 cups heavy cream

2 teaspoons pure vanilla extract

1 teaspoon grated lemon zest

1/4 teaspoon salt

2 tablespoons Brandy or Kirsch (Ina uses pear Brandy for the pear version)

1-1/2 lbs. fresh cherries, washed and dried

Confectioner's sugar

Preheat oven to 375 degrees. Butter a 10 x 1-1/2 round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1/3 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed mix in the flour, cream, vanilla extract, lemon zest, salt and Brandy. Set aside for 10 minutes.

Meanwhile, pit the cherries (an inexpensive cherry pitter is a great help - OXO makes a nice one with a juice guard). Arrange in a single layer, packed together, in the baking dish. Pour the batter over the cherries and bake until the top is golden brown and the custard is firm, 35-40 minutes. Serve warm or at room temperature, sprinkled with confectioner's sugar. Bon Appetit!

Photo from FRENCH - Delicious classic cuisine made easy.

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Below, granddaughter Jasmin choosing cherries from a market stall during our visit to France - June 2006

"The best ones ever Grandma".

Blue Box Baking

Have you seen this blue box?

I rarely bake anything from a mix ~ exception being brownies. These I sometimes gussy up with a layer of Grand Marnier flavored orange butter cream topped with melted chocolate ~ a great party take along, everyone loves them!

I love Barefoot Contessa (Ina Garten) cookbooks and when I saw these coconut cupcakes with her name, and as they were on special, I decided what the heck, give 'em a try. I haven't made cupcakes in years and they do seem to be in vogue right now. I especially liked how she included a little note on the box telling you what NOT to leave the shop without in order to be ready to bake when the call came.

Quite easy to pull together - supposed to make ten, I got eleven good size cakes, and the amount of cream cheese frosting and coconut was very generous. They baked up a pretty pale gold and flat on top so easy to frost when cool.

Bottom line - the first day when just baked, OK but not fantastic, still crispy around the edges, somewhat crumbly - dh wasn't too keen. Second day, much better, cake more moist and coconut flavor more developed.....................and today, third day, really great - richer tasting and we split one for dessert because all this taste testing was putting me on a guilt trip! I've put a few in the freezer so see how they fare. I would recommend keeping this blue box on the shelf for a quick sweet treat ~ but try to bake a least a day before you plan to eat for the most enjoyment.

Christmas baking coming up soon. Being English, I have to bake traditional mince pies with a glob of rich rum butter plonked on top while still warm, yummy! My cookies are always ginger krinkles and almond slices.

If you bake, what glorious concoctions come from your kitchen?