One of the perks of having a food blog is that on occasion you get sent something really nice to try out. Sometimes, it's food . . . other times some new piece of equipment to play with . . . and best of all, sometimes it's a new cookery book!!



Now my husband would argue somewhat with that being the best . . . as he
is nuts mistakingly thinks I have far too many cookbooks already . . . but as any cooking aficionado knows. YOU CAN NEVER HAVE TOO MANY COOKBOOKS!! There . . . it just had to be said.



The people at FW Media recently sent me over a few to try out and I thought I would give the first one a go today. It's called Teashop Treats and is by the Reader's Digest.



I have a few Reader's Digest Cookery books that I've collected through the years. They've always been really good books, and I have to say that, despite it's lack of food photos, this has not disappointed me thus far. It's a small book, only about 8 by 6 inches in size, about the size of a pocket book novel, but don't let it's size fool you. It is chock full of lovely delights.



Tasty goodies such as Strawberry Shortcake or Bath Buns, Blueberry Muffins, Chocolate Cake, Scones . . . and little savouries such as Souffled Salmon Tartlettes. I really should be waiting a few weeks to let you know about this, but after baking this fabulous Ginger Loaf that I baked out of the book today, I just couldn't wait.



This may be the bestest and tastiest Gingerbread Loaf I have ever baked! It's rich, it's spicy . . . it's moist and best of all . . .it's absolutely delicious! I kid you not!! I have fallen in love with this recipe. That's why I couldn't wait to show you.



If this recipe is any indication of the quality of the other recipes in the book, I just know I won't be disappointed . . . because, food photos or not, I give this recipe a resounding 10+ stars with a few rosettes thrown in for good measure!



I do love the quaint little illustrations throughout, which are really very pretty, and I love the size. It has a wonderful combination of what look to be beautiful recipes covering just about anything you might want to serve at an afternoon tea . . . so break out the teapot and get baking . . . coz you are really going to enjoy this one!



I had mine warm . . . spread with cold butter a la Canadienne . . . with a hot cuppa. (Don't you just love that cup! I got it at Gordale Nurseries.)



*Treacle Gingerbread Loaf*
makes one large loaf
Printable Recipe

This has to be one of the tastiest gingerbread loaves I have ever made! Just be sure to use a large enough pan!

butter for greasing
185g plain flour (1 3/4 cup)
110g self raising flour (1 cup, plus 2 TBS)
1 tsp bicarbonate of soda
1 TBS ground ginger
3 tsp ground mixed spice (see my recipe in the
side bar on the right hand side of the page)
140g soft light brown sugar (scant 3/4 cup)
260g black treacle (3/4 cup) (In North America, use molasses)
185ml milk (12 1/2 TBS)
80ml olive oil (5 1/2 TBS)
2 large free range eggs

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 450g loaf tin with butter and line with baking parchment, ensuring that the paper extends 3 cm above the tin.

Sift the flours, soda, ginger and mixed spice into a large bowl. Stir in the sugar until well combines. Whisk together the treacle, milk, olive oil and eggs. Add the flour mixture and stir until combined.

Spoon into the prepared loaf tin and bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. Allow to stand in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Store tightly wrapped and it will stay lovely and moist for days and days.



Oh and in the spirit of always keeping it real . . . do be sure to use the proper sized pan for this. My pan was a bit on the small side and I kinda thought so when I poured the batter into the pan . . . but I ignored the niggling doubt in my mind and went with it anyways . . . now I have a bit of a mess to clean up in my oven . . . but I do have to say, those crunchy bits that were hanging over the sides . . . just as delicious as the rest of it. Yep!! Scrummy deliciousness with the added joy of crunch!

Many thanks to Crystal and the people at FW Media . . . and the Reader's Digest of course!



As you can see from the recipe, it calls for Olive Oil, which is really unsual in a loaf recipe, but which I think gives this tasty loaf all of it's rich moist texture. I was recently sent an assortment of oils to try out from Cooks & Co.uk. I am no stranger to their line of products, having used their real quality olives, roasted peppers and sundried tomatoes in the past. (I just love their roasted Red Peppers Stuffed with Feta Cheese. Beautiful.)

Anyways, they sent me a lovely assortment of oils to try out, including this beautiful bottle of Grapeseed Oil. I thought it was just perfect to use in this recipe and I was not wrong. The flavour is delicate and not at all overpowering, which makes it an excellent choice for using in baked goods, salad dressings and stir fries. It also has a higher burning temperature than most oils, which is a bonus as well. (I also have bottles of a few of their other oils to try out, so look for my opinions on them soon.) In the meantime, this one gets two thumbs up! (RSP: £3.99, 500ml) Many thanks to Simon and the people at cooks&CO!

And now to tackle the mess of spill over in my oven . . . sigh. There is no rest for the wicked.



Cooking in The Cottage today, a delicious Chicken Enchilada Casserole!

As you all know by now, I really love to spoil the Missionaries. They're really great lads and far away from home, doing the Lord's work . . . tramping the streets in all kinds of weather, come what may. The mother in me just can't resist taking care of them in any way that I can. Mitzie loves them too, as you can clearly see!



I was reading my e-mails the other day when this popped up. Kevin and Amanda, Chocolate Chip Lava Cookies. There often isn't anything pertinent to me on that page . . . but sometimes there is a gem hidden amongst the travelogues and product reviews, and that gal takes fab pictures!



Anyways this gave me a great idea of how to really spoil the lads, and I have to confess that two of them are leaving tomorrow for other areas . . . and so I extra specially wanted to give that cheeky chap Elder Hopper an extra superfantastic treat before he leaves, as well as Elder Smith . . . and the other two Elders as well of course.



I have to admit to having a certain soft spot for Elder Hopper though. He's been here six months and it will be hard to see him go. He has become very special to us. I have made him promise to come back one day for a visit. We do have an extra couple of beds going!



I used my own chocolate chip cookie recipe because in my opinion it seriously cannot be improved upon. I've been honing it for over 25 years! When I cooked at the big house I used to bake them at least twice and sometimes three times a week! The Mr and the staff all loved them. I used to have to bake extra batches for him to take when he went away as well. He did love those cookies!



So what I did was take Kevin and Amanda's idea and adapt it to my own cookie recipe.
Am I ever glad these won't be living here for very long.



They are uber dangerous. Those lads spend all day walking . . . they can take it. My hips??? Well, the hips don't lie and mine are telling me now . . . walk away . . . just . . . walk . . . away.



And don't look back! To do so would be to risk being turned into a pillar of salt . . . or lard. Take your pick!



*Chocolate Chip Cookie Cups*
Makes about 24 huge cookies
Printable Recipe

Double the pleasure. Double chocolate chip cookies, filled with a milk chocolate centre. Decadently scrummilicious!

220g of butter, at room temperature
201g of soft light brown sugar (1 cup packed)
191g of granulated sugar (1 cup)
2 large free range eggs
1 TBS pure vanilla
500g of plain flour (3 1/2 cups)
1 tsp fine seasalt
1 tsp bicarbonate of soda
10 ounces of pure chocolate chips, semi sweet (1 1/2 cups)
To fill:
4 ounces milk chocolate chips (1/2 cup), melted

Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease two medium size nonstick muffin tins with nonstick cooking spray. Set aside.

Cream together the butter and both sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla, salt and soda. Stir in the flour until well mixed. Stir in the semi sweet chocolate chips.

Using about 1 dessertspoon measure for each roll the dough into balls. Flatten half of them and place into the prepared muffin tins. Top each with about 1 tsp of the melted milk chocolate chips, taking care to keep it in the middle. Take another ball of dough, flatten it and place it over the melted chocolate and press around the edges lightly to seal the chocolate in. Repeat until all the dough has been used.

Bake in the preheated oven for 15 to 20 minutes, rotating the muffin tins halfway through the baking time. They should be lightly browned on the edges and set. Immediately upon removal from the oven run a sharp knife around the edges to loosen. Allow to cool completely in the muffin tins before popping out. Store in an airtight container.

Note: To serve as a dessert cup, lightly reheat the number of cookies you want in the microwave for a few seconds. Place each on a plate. Top with a scoop of vanilla bean ice cream and drizzle with some chocolate syrup. If you have homemade so much the better!!

I have a fantastic chocolate sauce recipe here. It's the best!



Over in The Cottage today, Carrot Cake Drop Scones.

Can it be possible that we are at the end of January already??? I know! Hasn't the month just flown by! Over in North America kids will be getting ready for Groundhog Day (2nd February) and praying that the groundhog doesn't see his shadow, for if he does . . . there is sure to be at least six more weeks of winter. Crazy but true. I kinda miss Groundhog Day . . . somehow they don't quite get it over here . . . if you greet anyone with the words "Happy Groundhog Day" . . . you are met with either a blank stare . . . or a look which says they are questioning your sanity . . .



You might be asking yourself at this point . . . "What the heck does all this have to do with Lemon and Poppy Seed Drop Scones???" The answer would be absolutely nothing! It's just me babbling on about the first thing that comes into my head . . .



Poppyseed and lemon . . . a quintessential marriage of beautiful proportions . . . they go together oh-so-very -perfectly-well. Kinda like peas and carrots.



In a drop scone? Spread with honey or beautiful lemon curd??? Genius . . . pure genius!! I just love taking something traditional and giving it a unique twist.



Well . . . you just can't get much better than that. (My gas is off again today . . . so once again I can not cook . . . with the stove at any rate. blah . . . )



*Lemon and Poppy Seed Drop Scones*
Family size (must mean at least 4 or five people)

This is another one from my big blue binder. In the amount area it only says family size so I take it to mean that means a lot, because I had a rather large family. Tender and soft with a bit of poppy seed crunch and a hint of lemon, these are fabulous served with honey, or my personal favourite . . . lemon curd.

200g plain flour (2 cups)
¼ tsp salt
2 TBS white sugar
6 tsp baking powder
2 TBS poppy seeds
2 large free range eggs
500ml milk
the grated zest of one unwaxed lemon
2 tsp lemon juice
5 TBS sour cream
4 TBS melted butter
cooking spray for oiling the pan

To serve:
cold butter
Lemon curd (your own homemade or store bought, good quality)
runny honey

Whisk together the flour, salt, sugar, poppyseeds and baking powder in a large bowl. Put the eggs, milk, lemon zest, lemon juice, sour cream and melted butter into a large beaker and whisk them together well. Make a well in the middle of the dry ingredients and pour in the wet ingredients all at once. Whisk together vigorously until they make a smooth batter.

Heat a large non-stick skillet or griddle over medium high heat. Grease lightly with a little bit of oil, swirling it to lightly coat the bottom of the pan, or spray with nonstick cooking spray. Drop the batter onto the heated pan or griddle in heaping dessertspoonfuls. Cook over medium high heat until the surface is coated with small bubbles and the underside is lightly browned before flipping them over to cook and brown the other side. Remove to a plate and keep warm in the oven while you are cooking the rest, using up all the batter. Serve warm with knobs of ice cold butter on top and dollops of lemon curd or runny honey.

These freeze very well. Just pop them between layers of grease proof paper and pop them into a zip lock baggie. You can then take out as many or as few as you want at any given time, warming them up for a few seconds in the microwave.

PS - You can very easily cut this recipe in two if you don't want to make quite so many. I did.



Cooking in The Cottage today, a delicious Quick Beef, Vegetable and Barley Soup!

Most Sunday afternoons I bake something scrummy for a light supper late in the afternoon. We are usually starving when we come in from church and so have a quick bite then . . . so we're not really all that hungry when the evening rolls around. Just a bit peckish . . . a quick scrummy bite is usually all we want.



Sometimes it's a fruity quick bread, or scones . . . or cakes. (I know naughty me!) Today it was these lovely Cranberry, Orange and Pistachio Muffins.



This folks is precisely why I stock up on fresh cranberries when they are abundant in the shops before Christmas. I just throw them in the freezer bag and all. That way I have lots of cranberry scrumminess to look forward to in the winter months . . .



. . . those dark and dull days that are so grey and gloomy . . . with not much to brighten them up. Damp and blah . . .




These lovely little muffins are like pretty little jewels in a winter wasteland! So bright with the cheery red cranberries and green pistachio nuts! Almost Christmassy . . . but they're not for Christmas coz it's January.



Light and moist and oh so yumbly tumbly good Good GOOD!



You can store any that you don't eat right away in a tightly covered tin and refresh them for a few seconds in the microwave before eating. Not that you will have much left over . . . but you might. You never know. Miracles happen every day.



*Cranberry, Orange and Pistachio Muffins*
Makes 6 large muffins, or 8 medium
Printable Recipe

Moist and flavourful muffins with just the right amount of tang and sweetness. The cranberry and pistachio topping is so pretty!

2 large free range eggs
80g caster sugar (scant half cup)
50ml of sunflower oil (1/4 cup)
the finely grated zest and freshly squeezed juice of one orange
150g of plain flour (1 1/2 cups)
2 1/2 tsp baking powder
100g fresh or frozen cranberries (1 cup)

Topping:
50g of fresh or frozen cranberries (1/2 cup)
hand ful of shelled pistachio nuts, chopped
demerara sugar to sprinkle.

Preheat the oven to 180*C/350*F/ gas mark 4. Line a muffin tray with either 6 large muffin cups or 8 medium cups.

Whisk the eggs, sugar, oil, orange zest and orange juice together well. Sift the flour and baking powder into a bowl. Add the wet ingredients all at once and fold together, just to moisten all. Stir in the cranberries. Spoon into the muffin cups, filling them about 2/3 full. Sprinkle the remaining cranberries on top, dividing them amongst each. Sprinkle each with some chopped pistachio nuts and aa generous sprinkle of demerara sugar.

Bake in the preheated oven for 25 minutes without opening the door. When they are ready they should be well risen and spring back when lightly touched.

Remove to a wire rack to cool somewhat before eating. Stire in a anrtight container for up to 3 days. (You can refresh them with a quick burst in the microwave.)



Over in The Cottage today, a delicious Deep Dish Salmon Pie.

Oh, it is bitter cold outside today. Not a day fit for man nor beast. This is a day for hunkering down in front of the fire with a good book, a lap blanket and a plate full of these tasty scones and a hot chocolate (or tea if that's your pleasure!).



We love them stogged full of fat little crunchy currants and sticky plump raisins . . . with a bit of spice. Mixed spice is our preference, which is a spice mixture sold over here in the shops . . . ground cinnamon, coriander, allspice, cloves, nutmeg and ginger . . . warm spices, homey spices . . . there's a recipe to make your own over there ------->> in my right side bar.



You can of course use whichever fruit combination that floats your boat! Dried cranberries and grated orange zest . . . poppyseeds and lemon zest . . . dried sour cherries and almond extract instead of the vanilla . . . toasted pecans . . . finely chopped candied ginger and chocolate chips . . . chopped dried apricots and white chocolate chips . . .



All lovely . . . all comforting . . . all delicious and just perfect for a day like today . . .



This does make a lot, but they freeze really well, either before or after baking. Just wrap up really well and freeze. When you are ready to bake them, just add a few extra minutes to the baking time before you turn the oven off. Easy peasy . . . lemon squeasy.



If you don't want wedges, feel free to pat the dough out into a rectangle, 1/2 inch thick and cut out with square or round cutters. (sharp tap straight down and up to prevent them from being lopsided.) The important thing is that you don't overhandle the dough.



But most important of all . . . quite simply enjoy.



*Basic Fruited Scones*
Makes 16
Printable Recipe

These are lovely and light. Stogged full of lovely currants and raisins and a a bit of spice.

298g of plain flour (3 cups)
73g of caster sugar (1/3 cup)
42g of powdered milk (1/4 cup)
3/4 tsp salt
1 TBS baking powder
1 tsp mixed spice (see recipe on sidebar --->)
3 to 4 ounces dried fruit (currants, raisins, apricots, or other dried fruit, 3/4 cup)
2 large free range eggs
2 tsp vanilla extract
125ml of buttermilk (1/2 cup)
8 TBS cold butter
1 large free range egg, beaten with 1 tsp water for glazing
coarse sugar or cinnamon sugar for topping (optional but good)

Preheat the oven to 230*C/450*F/ gas mark 8. Line a large baking sheet with parchment paper. Set aside.

Whisk together all the dry ingredients in a large bowl. Drop in the butter. Cut it in using a pastry lender, or rubbing it in with your finger tips until you have a crumbly mixture with pieces of fat that are the size of baby peas. Stir in the dried fruit. Whisk together the wet ingredients. Add the liquid ingredients to the dry ingredients, mixing in with a fork and being careful not to overmix. Gently fold together until everything is evenly moistened.

Turn the dough out onto a lightly floured surface and knead a few times. Divide the dough in half. Place both halves onto the prepared baking tray and pat each half into a 7 inch circle, approximately 1/2 inch thick, leaving at least 4 inches between each round. Cut each round into 8 wedges, separating them only very slightly. Brush the tops with the beaten egg/water combination and sprinkle with some coarse sugar or cinnamon sugar, if using.

Place on the middle rack of your preheated oven. Bake for 7 minutes only. Turn the oven off and allow them to sit in the oven for a further 8 to 10 minutes without opening the oven door. They should be golden brown. Remove from the oven at the end of that time and place on a wire rack to cool slightly before cutting apart and eating. Ideally they should be served immediately or at least within a few hours of baking. You can freshen them up by gently reheating in a warm oven. They also freeze well.

We like them warm with butter, but you can have them with whatever you want. Jam and butter are good as are jam and clotted cream.



Cooking in The Cottage today, some delicious Dill Sauced Poached Chicken.

As promised, here I am today with the companion volume to yesterday's cookery book, entitled, Grandma's Recipe Treats, packed with Tasty and Traditional Dishes. Now, if that isn't a title that will tempt you, I don't know what will!



Perhaps I can tempt you with it's beautiful cover, easily wipeable (a plus where cookery books are concerned) and so very pretty with it's flower trellis border and beautiful blooms.



Or maybe you can be tempted with it's fine table of contents . . . 47 pages of taste tempting breads, soups, main dishes and teatime treats, with a variety of crafts, hints and tips interspersed here and there.



Yes, it has crafts and tips! Want to make a pretty apron using a teatowel as a gift for a friend? It's here! Want to know how bake perfect cookies? Grandma's wisdom tells you how. Beauty tips??? Look no further, Grandma knows all!



Each recipe is written with three measurements . . . including metric, weight and North American measures . . . so there need be no confusion, and of course each is accompanied with a delicious looking photograph.



As well there are quaint and beautiful photos scattered throughout, very nostalgic and as comfy as a grannies lap.



I wanted to cook one of the main dishes, as there are some really tasty ones to choose from such as Chicken Pie with a Sweet Potato Topping and Pan Fried Beef with Creamy Mushrooms, but we were going out for supper today so I settled on a teatime treat of Cheese Crusted Potato Scones.



I ran into just a smidgen of trouble . . . the cup size of the mash was either wrong, or the amount of milk was wrong . . . I couldn't really tell which, and so I chose to increase the milk, and they turned out lovely.



Oh so moist with a moreishly crisp crust on the outside, enhanced with scrummy cheddar cheese. These were delicious!



They would be the perfect side to serve with a hot pot of soup, or a plate of delicious stew.



Or even on their own for the teatime table along with plenty of butter for spreading and preserves for dolloping.



Altogether I am delighted with this book and I just can't wait to cook something else from it. It would make the perfect gift for any cook on your Christmas list this year.



*Cheese Crusted Potato Scones*
Makes 6
Printable Recipe

These are delicious, with a moist crumb and crunchy cheese topping, as well as the goodness of whole wheat.

200g/ 7 oz/ 1 3/4 cups self raising flour
3 TBS whole meal/whole wheat flour
1/2 tsp salt
1 1/2 tsp baking powder
25g/ 1 oz/ 2 TBS cold butter, cubed
7 to 8 TBS milk
65g/ 2.5 oz/ 1/4 cup cold mashed potatoes
freshly ground black pepper
2 TBS milk for brushing
40g/ 1 1/2 ounce/ 6 TBS finely grated cheddar cheese
Paprika to dust

Preheat the oven to 220*C/425*F/ gas mark 7. Lightly butter a baking sheet. Set aside.

Measure the flours, salt and baking powder into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles bread crumbs.

Whisk together the mashed potatoes and 4 TBS of milk, seasoning with some black pepper. Add all at once to the dry mixture, adding the remainder of the milk as needed. Turn out onto a lightly floured surface and knead lightly for a few seconds until smooth. Pat into a 6 inch round. Transfer to the buttered baking sheet. Mark the scone into 6 wedges, cutting about halfway down with a sharp knife, but not all the way through. Brush with some milk, sprinkle with the cheese and a faint dusting of paprika.

Bake on the middle shefl of the preheated oven for 16 minutes, or until well risen and golden brown. Transfer to a wire rack and leave to cool for 5 minutes, before breaking into wedges to serve.

Serve warm with butter for spreading, or allow to cool completely. Once cool, store in an airtight tin. Serve split and buttered.

Available at Amazon.co.uk for £8.99
ISBN - 13: 978-0-85775-256-7
Published by Flame Tree Publishing, and also available through the same.

Many thanks to Eleanor and FTP for sending me this delightful book. I give this book a rating of 8 out of 10!! (I took a few points off for the discrepancy in the amount of milk or potatoes in this recipe. As an experienced cook I knew how to correct it, but someone else who has little cooking knowledge might be stumped by this.)



Over in The Cottage today there is a delicious Roasted Lemon Chicken with Croutons.