Baking Cream Scones. Sharing a #recipe that takes me back in time

Cream Scones with recipe

Over the last few years, I’ve surprised myself with just how much more interested I am in the act of creating food. Sure, I grow herbs and veggies in my garden, and can cook chicken, beef dishes, heat up vegetables, and bake muffins or a cake out of a box, but something was lacking.

Maybe it’s just me, or maybe it’s because fast food is so accessible, and the fact that we live an ‘I want it now’ culture. In any case, I’ve found my food experiences inadequate of late.

What I’ve always cooked is edible and tastes fine, but upon reflection, shouldn’t the food we eat fully engage our senses? Shouldn’t there be less indifference and more attention given to what we put on the plate? Maybe we need to locate that enthusiasm again and fully participate in the act of creating food. These are the things I’ve been considering lately, along with this latent desire to mindfully enjoy each and every bite! And, does it take reaching middle age to find all of this out?!

Sometimes I think about my mom and how she valiantly tried to teach me how to cook. When I was younger, I just wanted to be outside, in the garden or in the pool, and as an admitted introvert, I preferred hanging out in my room listening to music or reading books. I was happy to eat what mom made, but not so big on the creating part! It seemed like a chore.

Fast forward to my thirties when my Mom died. Not only did I grieve for her, but as it turned out, for her cooking. That sounds outrageously selfish, and I do miss her, but I also miss her perfect Yorkshire pudding, scrumptious scalloped potatoes, oozing butter tarts full of plump raisins. I could go on. Really, I took her cooking and what she served us for granted. Maybe I thought I could learn by osmosis, and maybe that’s not far off because I have learned along the way how some of the things she taught or told me actually stuck.

So, not only do I miss my her presence, but I miss the smell of the kitchen when the aroma of the food wafted through the house. My dad and I were talking about her one day, and I brought this up. He felt the same way of course, and happily he’d kept all of her handwritten recipes and cookbooks.

He gave them to me, (probably thinking it was a futile effort, lol), several years ago, but in the interim, I discovered three more reasons to up the ante on my kitchen skills.

One is Pinterest.  I don’t know about you, but I’ve noted how often I’m on that website when it’s getting close to dinner time and I’m hungry! All of those scrumptious recipes to save on my recipe pin board… It’s such a great place to find many a tantalizing food image, along with a link to the recipe. When I saw the breadth of choice out there, it was an epiphany. I’ve been persuaded to try cooking something new.

The second thing would be cooking shows, (and food blogs, too), but especially cooking shows, each hosted by many different personalities, because that host sets the flavour of the show, (pardon the pun), just like the food recipes they’re creating.

There’s a show about food for everyone. No wonder there’s a Food Network! Having said that, it was likely Anthony Bourdain’s show who first engaged my attention on CNN. I loved how he traveled the world, diving into different cultures and sharing their love of food. I still enjoy seeing the old Julia Child shows on PBS too, or Lidia’s Kitchen on the Telelatino channel. In their own way, each chef is so entertaining. Plus, you learn something new, and you get to eat!

The third is probably the most important reason. Along with my mom’s cook books, I now have in my possession the ones that belonged to my great-great grandmother. These books hail from the mid 1800’s into the early part of the 20th century.

This all hearkens back to my mom. Cooking or baking from a recipe passed down from our ancestors and people we love, but who are now lost to us, is a special way to visit them once in a while.

Back to the present. Today I baked my mom’s cream scones from her recipe. Talk about comfort food on a cold winter day!

Not only did they turn out really well, but boy, did I ever enjoy eating them again after so many years!

While they baked, I closed my eyes. The smell from my own oven took me right back to mom’s kitchen. It was truly wonderful, and the best part is that these scones are delicious, and so easy to make!

I’d like to share that recipe here.

Noreen’s Cream Scones

  • 2 cups all purpose flour (I used unbleached)
  • 4 tsp baking powder
  • 1 tsp salt
  • 3 tbsp sugar
  • 2 tbsp butter
  • 1 cup table cream (18%)

Mix dry ingredients, add butter, stir in cream, and knead

Roll into a pie shape, (on floured surface)

Bake on non-stick pan

10-12 minutes at 450 degrees

Enjoy! ~ Karen

The flower power of Nasturtiums – More than just a pretty face! Edible flower gardening

Nasturtium – A real power flower!

Did you know? Edible flowers contain many vitamins and minerals. They’re rich in nectar and pollen, too.

When I was a little girl, I remember quite clearly a time when my Mom grabbed a daffodil away from my hand (that I’d just picked from her garden), and was about to shove in my mouth to eat.  I have two points to make about this little flashback.

1) NEVER eat anything from the garden unless you know it’s okay! (Daffodils are NOT okay, and your Mom will agree).

2) For some reason, I’ve always looked at flowers in a way that some people look at a big juicy steak!

Years later, now with a garden of my own, (and a bit of knowledge thankfully), I grow flowers that not only attract pollinators, but some I can eat, and so can you!

Rose hips & Lavender

For the rose connoisseur, rose hips are particularly high in vitamin C and may contain up to 50 times more of this vitamin than you’d find in an orange. In this post however, I’d like to talk about Nasturtiums.

I’ve grown these pretty, eye-catching flowers for many years so they’ll trail along the front of my garden border. But the best part is that this plant is edible.

It’s fairly well known that the flower can be used in salads and stir fry’s. With a slight peppery flavour, it reminds me of watercress. More than just tasty, nasturtium flowers are high in vitamin C., (about the same amount you’d find in parsley), and in addition, they contain the highest amount of lutein found in any edible plant.

Lutein is a natural carotenoid found in orange-yellow fruits/flowers, leafy vegetables like kale, (carrots of course), and egg yolk. (A flamingo’s diet is rich in carotenoids which gives them the pink plumage that makes them so beautiful!)

In our eyes, carotenoids are present in macular pigments, where their importance in aiding against ocular disease is currently under clinical research. So eat your plants. 🙂

Saving Nasturtium seeds

I save nasturtium seeds to plant more next year, but I also harvest some unripe pods to create condiments, especially spiced herbal vinegars.

For this recipe, simply steep them in a jar of vinegar for a week or two, along with any other herbs you like for additional flavour, (shake daily), then strain and bottle. It’s really that easy!

The leaves are also rich in vitamin C, and in addition, they contain a sulphur compound that apparently offers an excellent anti-fungal, antiseptic, and antibiotic source when eaten.

Nasturtiums, Hollyhocks, Scarlet Runner beans

Edible flowers should be picked in late morning after the dew has gone, but before the sun is high in the sky. Pick the fully open flowers.

Never eat any flower that’s been in contact with chemicals or other poisons such as pesticides or herbicides. Organic is always the way to go! If you grow it yourself, you know it’s safe for your family. Otherwise, the local farmers’ market is another great source to find healthy food.

Much like growing grapes for making wine, flowers of the same variety, but grown in different locations, will have a slightly different taste.

This ‘terroir‘ as it’s called, (and I just love this word!) 🙂 is pronounced tĕr-wär′. It offers the complete set of local conditions where a particular fruit, vegetable, or herb, (cheese & other hand crafted food), is produced, including the soil-type, weather conditions, topography, obtains its individual character.

Flowers and foliage may taste a little different at the end of the growing season too, and can vary from year to year. Think of dandelion leaves which for me, always taste best in spring.

And, the best part you ask? Flowers are mostly free of calories!

Once more

Do NOT eat ANYTHING from the garden if you aren’t absolutely sure you know what it is first! – Thank you!

More edible flowers

Bee balm
Borage
Calendula
Chamomile
Chive flowers
Dandelion
Daylily
Lavender
Lilac
Marigold
Mint
Nasturtium
Pansy
Rose hips
Sage
Squash blossom
Violet

Have fun experimenting, and happy gardening! ~ Karen

If I knew you were coming I’d have baked a cake! – Here’s a recipe instead!

The title of this post refers to a tune my Mother-in-law used to sing to my son.

In this case, I was actually going somewhere. I baked this cake to take and share at our family Christmas dinner.

-> But, I forgot to take it!

After kicking myself over this memory lapse, we ate it when we got home. (Which wasn’t such a bad thing, either.)

I took a couple photos before we ate it, but do wish I’d taken photos during the baking process. Next time for sure…

In any case, I’d like to share the recipe. It’s somewhat based on a recipe of my Mother’s that I found in an old cookbook of hers from 1959, called ‘Nellie Lyle Pattinson’s Canadian Cook Book’, by the Ryerson Press.

The recipe is called ‘Orange Cake’, but I put my own twist on the recipe and turned it into a ‘Lemon Cardamom Cake’.

With no oranges at home, I subbed it with lemons instead, and added cardamom too, which blends perfectly with citrus.

Without further ado, here you go!

Ingredients

  • 3/4 cup shortening
  • 1 & 1/2 cup sugar
  • 3 eggs
  • grated rind of 1 lemon
  • 3 cups pastry flour
  • 3/4 tsp salt
  • 4 tsp baking powder
  • 1/2 cup lemon juice (freshly squeezed if you can!)
  • 3/4 cup of milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp finely ground cardamom pods
  1. Preheat oven to 350, grease a 9″ round pan. (You’ll likely have more batter than you need, so make some cupcakes, too. I used an pie pan to create a more decorative edge, purchased on Etsy.)
  2.  Cream shortening thoroughly until light and fluffy – add vanilla extract & grated lemon
  3. Add sugar gradually, mixing well after each addition
  4. Add eggs, one at a time, mix in milk. Beat until mixture is smooth
  5. Sift flour, measure, mix.
  6. Sift baking powder, salt, and cardamom
  7. Add all dry ingredients, & mix until smooth
  8. Pour batter into prepared pans
  9. Bake at 350 for about 30 minutes (up to 45 for square pan) Stick a toothpick in. If it’s clean, the cake is ready
  10. Let cool on rack

In addition to that, I slathered on some store bought whip cream, then added some blueberries and raspberries. It gave it a nice colour! Then some confectioner’s sugar sifted on top. Yum!

If you decide to make it, I’d love to hear how it turns out. Happy baking! ~ Karen

Sharing an elderberry syrup elixir recipe, and DIY kits too!

It’s that time of year, again… Cold and flu season.

We often feel run down around the holidays, which makes us more susceptible to these kinds of viruses. But, many people are turning towards older herbal remedies, especially elderberries, (Sambucus nigra).

The use of elderberries has gained in popularity. With some scientific testing to back it up, elderberries can offer relief from coughs, colds, & even the flu when made into a syrup elixir. Also known for their immune boosting properties, elderberries are rich in antioxidants, and a source of Vitamin C.

It’s one of the best alternatives to big-pharma products, some of which may contain additives that people don’t want to give themselves or their family members. A must-have in many people’s natural cold and flu cabinets, (aka fridge in this case!).

I take a spoonful (a day) at the sign of an oncoming cold, or if I feel run down, or have been around someone else who feels sick. For the past 3 years, (knock on wood!), my elderberry syrup has kept these kinds of viruses at bay.

That’s why I’d like to share our new DIY Elderberry Syrup Kit! Now, anyone can create this lovely, useful herbal alternative.

Available here, at my -> Etsy Shop

This kit includes all the ingredients you need to create your own syrup, plus. easy-to-follow directions, & recipes, & a drawstring bag. .📨 

All you need to have on hand is some honey (or maple syrup), to create a batch of elderberry syrup that will last most of the winter, if kept in the fridge. (Approximately 32 oz, or 1 quart.)

The labelled & organic ingredients include:

× Elderberries
× Elderberry flowers
× Ginger
× Echinacea Root
(Spices) × Cardamom× Cloves × Cinnamon Bark × Star Anise × Eleuthero Root

🙌 Here’s my recipe! (Feel free to share)

  1. Place elderberries, water, herbs and spices in sauce pan.
  2. Bring to a boil, then reduce to simmer for 45 minutes.
  3. Remove from heat and let the mixture steep for an hour.
  4. Using cheesecloth, (or a very fine mesh sieve), strain the mixture.
  5. Transfer your batch in to a jar and stir in 1 cup of honey, (or maple syrup if you so desire).
  6. Keep it in the fridge, sealed for up to 3-4 weeks.

Be well my friends!

~ Karen

P.S. View more of our DIY Kits -> HERE.

Thank you!


*** Please note:
× These statements and products have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.

× Please review this product’s ingredients before use to determine if you have an allergy, if you’re pregnant, or breastfeeding. ***Always consult a physician if unsure.

Some virtues, folklore, and use of lemon balm and mint

If you grow lemon balm in the garden, also known simply as balm or sweet balm, you’re likely aware of this Mint family member’s many virtues.

Introduced from Europe, this perennial herb has erect square stems and stands about two feet tall. The whole plant is covered with a soft down, and if the foliage is touched, even as soon as it’s just emerging from the earth in spring, it offers an abundance of that sweet lemon fragrance it’s famous for.

The flowers, insignificant looking really to us humans, are a magnet for bees, so in that respect, not insignificant at all! The Latin name, ‘Melissa officinalis’ comes from the Greek word ‘Melissa‘, which translated literally means ‘bee‘.

According to folklore, apiarists of old would rub the leaves of lemon balm inside older hives, inducing new swarms to remain and take them over.

Lemon balm thrives in poor soil, (I can account for that), and thrives in both sun or shade.

In fact, thrive is an understatement. Like any mint, it is an aggressive and prolific plant. It will take over the whole garden and your lawn if you let it. I suggest planting any in a big pot, then sinking it in to the ground if you don’t want its thick runner roots to escape.

I can’t lecture anyone about that because it did escape in my garden. Now I have to keep it (somewhat) contained by mowing parts of it down, (which likely helps it spread), but that lemon scent wafting through the air as I cut the lawn smells divine!

This herb makes a lovely tea. Hot or cold, it can be used to flavour lemonade. Mixed with Chamomile, lemon thyme, and lemon balm, this soothing tea tastes wonderful. It can be very relaxing if one is feeling stressed. Adding a little honey will sweeten the mix, too.

It must be said however, if one is on any thyroid medication, lemon balm may interfere with thyroid hormone-replacement therapy. It’s best avoided in this case, and I hasten to add, always check with a doctor, pharmacist, or certified herbalist first.

According to Mrs. Grieve, lemon balm as a drink induces a mild persperation, makes a pleasant, cooling tea for feverish patients, and, if used with salt, can be used to ease gout.

As most lemon flavours go, it’s especially nice with fish and pork. It also adds a light flavour to stews and soups. I’ve been drying this and many herbs, for a long time. Mixing them together with sea salt is an easy way to create a rub for meat, poultry, or in a salad. Steeping mints and lemon balm in vinegar, then straining is an easy way to create an herbal flavour to be used on salads, or in other culinary recipes. If you don’t like the flavour, it makes a nice hair rinse, leaving your locks shiny and healthy looking! Just don’t get any in your eyes. It will sting!

I harvest my lemon balm in the morning after the dew has evaporated, but before the high sun of the day. Use it fresh if you can, because that’s when most herbs are most potent in flavour, aroma, and qualities. Otherwise, it’s easily dried and if you harvest it before it flowers, but do leave some behind to encourage bees in the garden. Hung upside in small bunches to dry, it only takes a few days to do this, and when it’s crispy, break it all up and keep it in a jar for future use.

With regards to folklore, and in addition to Lavender, Mandrake, Deadly Nightshade, Cardamom, Plantain, Juniper, Saffron, and a host of other plants, the mint family members, including lemon balm, are considered Witches plants.

The sacred knowledge of these plants in particular were given by the Greek goddess Hecate to her daughters, Circe and Medea, and were considered consecrated herbs by this mythical trio.

According to Culpeper, ‘It is an herb of Jupiter, and under Cancer, and strengthens nature much in all its actions. Let a syrup made of the juice of it and sugar be kept in every gentlewoman’s house, to relieve the weak stomachs and sick bodies of their poor sickly neighbours: as also the herb kept dry in the house, that so with other convenient simples, you may make it into an electuary with honey.’

Flower language in folklore tells us that Lemon balm and the mint family equates with wisdom, virtue, and abundance. Customary in medieval times, peasants would ‘strew the churches with Mint or other herbs and flowers’ at funerals as a devotion to the Virgin Mary, where a poem from this custom illustrates it well

“Thou knave, but for thee ere this time of day
My lady’s fair pew had be streed full gay
With Primroses, Cowslips, and Violets sweet,
With Mints, and Marygold and Marjoram meet,
Which now lyeth uncleanly, and all among of thee.”

In the Abruzzi region of Italy, women who chanced upon sweet balm or mint would pick and bruise a leaf between their fingers as insurance for the day of their death, and that ‘Jesus Christ would assist them into Heaven.’

Gerarde stated about all mints, “It poured into the eares, taken inwardly against sea scorpions, serpents, and applied with salt, to the bitings of mad dogs.”

All very interesting! But, here’s hoping nobody’s path crosses with mad dogs, serpents or sea scopions.

Another suggestion, if like me, you grow way more herbs than you can possible use, and don’t like to see them go to waste, make some kindling bundles. These take no time to put together and are nothing more than dried herbs rolled into bundles and tied with raffia, used as kindling or fire starters. – Perfect for that cottage camp fire in summer, all you have to do is harvest some herbs, including mint, lavender, thyme, marjoram, etc., tie them together and use when you need them. They offer a lovely scent with which to light a fire, or, as an offering to the gods if you’re feeling particulary Witchy under a full moon.

With all of the information above, I may have either encouraged people to grow lemon balm and other mints, or totally scared them off! However, they are such useful herbs and I recommend anyone growing them in the garden.

As I sit here looking wistfully out the window, observing the three feet of snow still covering my yard, I’m actually looking forward to cutting the grass this year, and inhaling that lovely lemon scent.

 


References

  • The Herb Garden Guide – ERIC ED242477 – Lathrop E. Smith Environmental Education Center
  • The American Herbalist Guild – Pub Med and additional resources
  • The healthy life beverage book – Knaggs, H. Valentine, University of Leeds. Library, 1911
    Publisher, London : C.W. Daniel
  • A Modern Herbal, by Mrs. M. Grieve, 1931
  • Nicholas Culpepper. The Complete Herbal at Project Gutenberg
  • Cyclopedia of practical floriculture, by Turner, Cordelia Harris, 1884
  • Herb magic, by United States Department of Agriculture. Radio Service, 1944
  • Plant lore, legends, and lyrics – by Folkard, Richard, 1884
  • The Herball, or, Generall historie of plantes /gathered by John Gerarde of London, master in chirurgerie. by Dodoens, Rembert,; Gerard, John,; John Norton.; Priest, Robert, 1597