Nov 23

Countdown to Scones!

Photo 59To celebrate the awesome fact that Scones and Sensibility is releasing in UNDER…yes, I said UNDER one month, I’m gonna do a few fun things!

Now, you must understand that the main character of Scones and Sensibility, Polly Madassa, is overly romantic and overly dramatic and is totally consumed with such classic literature as LM Montgomery’s Anne of Green Gables, and Jane Austen’s Pride and Prejudice. So to celebrate the soon-t0-be-release of Scones, I’m holding four weekly contests!

For this week’s contest, you must submit in the comments section one of your favorite quotes from literature, and a baking recipe that is perfecting yummy and absolutely romantic. I’ll choose a name at random and the winner will get a signed copy of Scones and Sensibility, and Jane Austen’s Persuasion!

And now I leave you with one of my favorite quotes from one of the most wonderful characters in all of literature: Anne Shirley!

“And we had the ice cream. Words fail me to describe that ice cream. Marilla, I assure you it was sublime.” Anne Shirley in Anne of Green Gables, XIV.

This is how I feel about chocolate eclairs!

Utterly Romantic Chocolate Eclairs!

Ingredients for the eclairs:

1 cup water

1/2 cup STICK butter

1 cup all-purpose flour

4 large eggs

1. Heat oven to 400

2. Heat water and butter to a boil in saucepan. Stir in flour; reduce heat to love and stir vigorously over low heat until mixture forms a ball. Remove from heat.

3. Beat eggs in all at one and continue beating until the mixture becomes smooth. Drop heaping spoonfuls of the dough onto a cookie sheet into finger shape. Bake 30-35 minutes or until they are puffed and golden. Cool completely. Cut off top of eclair and pull out any strands of soft dough. Fill with cream filling and pour chocolate frosting over each one.

Ingredients for cream filling:

1/3 cup sugar

2 tablespoons cornstarch

2 cups milk

2 large egg yolks, slightly beaten in another bowl

2 tablespoons stick butter

2 teaspoons vanilla extract

1. Mix sugar and cornstarch in a saucepan. Add milk and stir. Cook over medium heat, stirring constantly until the mixture thickens and boils. Boil for one minute. Add half or more of mixture into bowl with egg and stir. Stir back into hot mixture and bring to a boil again. Boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool then fill eclairs.

Ingredients for Chocolate frosting:

1 ounce unsweetened baking chocolate

1 teaspoon stick butter

1 cup powdered sugar

1 to 2 tablespoons of hot water

1. Melt chocolate and butter in a saucepan, stirring occasionally. Remove from heat and beat in powdered sugar and water until smooth. Poor over eclairs.

I look forward to getting your quotes and recipes! Winner of the books will be announced next Monday!

6 Responses to “Countdown to Scones!”

  • Rachel S says:

    This is my favorite quote in literature. Its from my favorite book and to me, it signifies that women do not have to be physically strong to be strong. :-)

    “They were all slender, frail creatures with wondering eyes and soft fluttery voices, but they were made out of thin invisible steel.”
    - A Tree Grows in Brooklyn by Betty Smith

    My baking recipe is as follows: (It is something my grandmother bakes for me every year. :-) )

    Batter:

    3/4 cup flour
    1/4 cup cocoa powder
    1 teaspoon baking powder
    1/4 teaspoon salt
    3 eggs
    1 cup granulated sugar
    1/3 cup water
    1 teaspoon vanilla
    powdered sugar as needed for rolling cake

    Filling:

    1 cup whipping cream
    1 tablespoon granulated sugar

    Directions:

    1. Heat oven to 375 degrees. Place rack in center of oven.
    2. Line a jelly roll pan or cookie sheet (15×10x1) with waxed paper or aluminum foil. Spray paper or foil with non-stick spray. This makes it much easier to lift cake from pan without cracking it.
    3. In a small bowl, mix together flour, cocoa powder, baking powder and salt. Set aside.
    4. In a large mixer bowl, beat eggs on high speed for 5 minutes.
    5. Gradually beat in granulated sugar.
    6. Turn mixer to low and blend water and vanilla into egg mixture.
    7. Slowly add flour mixture, beating just until batter is smooth.
    8. Pour batter on to prepared paper on jelly roll pan and spread into the corners.
    9. Bake in center of oven 12-15 minutes, or until toothpick inserted in center comes out clean.
    10. While cake is baking, sprinkle powdered sugar on a clean tea or dish towel. The sugared area should be the size of the jelly roll pan.
    11. When cake is done, loosen edges from pan and invert on to sugared area of tea towel. Trim off any edges that are hard or overdone.
    12.Carefully peel off foil or waxed paper and roll up cake and towel as one, starting from narrow end. This must be done while cake is hot!
    13. Cool cake on wire rack, allowing it to cool completely.
    14. Whip cream on high speed in mixer bowl until soft peaks form.
    15. Sprinkle in 1 tablespoon granulated sugar and beat until stiff peaks form. Do not overbeat.
    16. When cake is cooled, carefully (and slowly!) unroll. It may take some practice to be able to do this without the cake cracking into pieces.
    17. Spread whipped cream on cake, taking care to go clear to the edges.
    18. Re-roll cake, peeling it off the towel this time.
    19. Sprinkle lightly with additional powdered sugar, wrap in plastic wrap and chill in refrigerator until serving time.
    20. To serve, place roll on serving platter, cover with additional whipped cream if desired, slice cake and serve.

  • Melissa Foster says:

    From my all time favorite movie~ Pride and Prejudice~
    “You must know… surely, you must know it was all for you. You are too generous to trifle with me. I believe you spoke with my aunt last night, and it has taught me to hope as I’d scarcely allowed myself before. If your feelings are still what they were last April, tell me so at once. My affections and wishes have not changed, but one word from you will silence me forever. If, however, your feelings have changed, I will have to tell you: you have bewitched me, body and soul, and I love, I love, I love you. I never wish to be parted from you from this day on.”
    — Jane Austen (Pride and Prejudice)

    This is a great recipe I tried..didn’t know how it would turn out but it is simply delightful! :)

    Peanut Butter Pumpkin Bread
    Ingredients

    * 3 cups sugar
    * 1 (15 ounce) can solid pack pumpkin
    * 4 eggs
    * 1 cup vegetable oil
    * 3/4 cup water
    * 2/3 cup peanut butter
    * 3 1/2 cups all-purpose flour
    * 2 teaspoons baking soda
    * 1 1/2 teaspoons salt
    * 1 teaspoon ground cinnamon
    * 1 teaspoon ground nutmeg

    Directions

    1. In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water and peanut butter; beat well. Combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add to pumpkin mixture; mix well. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

    Drizzle the bread with this scrumptious Coffee Icing

    Ingredients

    * 2 cups confectioners’ sugar
    * 1/4 cup butter, softened
    * 3 tablespoons strong brewed coffee
    * 1 teaspoon vanilla extract

    Directions

    1. Beat together confectioners’ sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners’ sugar as needed.

    This is the most delicious pumpkin bread I have had!

  • Karen Schwartz says:

    “…a really kindred spirit to whom I can confide my inmost soul. I’ve dreamed of meeting her all my life.”–Anne Shirley from Anne of Green Gables

    Chocolate Covered Strawberries

    Melt semi-sweet chocolate chips in microwave. Dip strawberries. Serve with chilled champagne!

  • Alisa Stoner says:

    Oh this is so fun, Lindsay–and I can’t wait to try out your famous eclaire recipe!
    I can’t ever pick favorites–so here’s one of Zach’s recent favorites from Charlotte’s web–laughed himself silly: “How’s Avery?”…”Oh Avery,” chuckled Mrs. Arable. “Avery is always fine. Of course, he gets into poison ivy and gets stung by wasps and bees and brings frogs and snakes home and breaks everything he lays his hands on. He’s fine.”
    “Good!” said the doctor.

    The best cake you’ll ever eat in your life:
    1 box vanilla cake mix (any kind with pudding in it)
    1 small box vanilla instant pudding
    1 small box of chocolate instant pudding
    4 eggs (5 for high altitide, Lindsay)
    1 1/2 cups water
    1/2 cup vegetable oil
    1 c chocolate chips (dark or bittersweet)
    1/2 cup flour (if high altitidue)
    1 pt whipping cream
    chocolate dipped strawberries (optional)

    Mix first 7-8 ingred. by hand lightly about 50 strokes (some mix will not be blended well and it’s OK). Pour into 2 round cake pans, greased and floured. Bake at 350 for about 40 minutes. Remove to cooling rack. Meanwhile…
    Beat whipping cream till very firm and then stir in powdered sugar and vanilla to taste.
    Frost one layer, stack the next on top, and frost the whole thing.
    Add the strawberries on top or beside or all over depending on your artistic desires.

    I’ve been making this cake every since I found the recipe in the book “Lifegiving” by Tammy Maltby. It’s now our birthday tradition! And you can make it all white by subbing vanilla puddings only and white choc chips.

  • Jenn says:

    Can’t wait until the release! Polly sounds like my type of girl. (:

    Quote: ” . . . I could easily forgive HIS pride, if he had not mortified MINE.” -Pride and Prejudice.

    I don’t really have a favorite quote, but Lizzy definitely sums up my policy of reciprocation most of the time.

    And recipe. Haven’t tried it yet, but it reminds me of fresh-baked goodness and happiness. Apple + cinnamon = LOVE.

    Ingredients:
    Serves 60

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1/2 cup softened butter
    • 1 1/2 cups packed brown sugar
    • 1 egg, beaten
    • 1 cup chopped walnuts or pecans (optional)
    • 1 cup chopped apples
    • 1 cup raisins

    Optional Glaze: (I’ve heard that the cookies are sweet enough already)
    • 2/3 cup confectioner’s sugar
    • 1 cup milk

    Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Optionally, line cookie sheets with parchment paper or with aluminum foil, the shiny side down. Begin soaking the raisins in warm water.
    2. In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg, and add another egg if the batter feels too dry. Stir in flour mixture, and mix thoroughly.
    3. Fold in nuts, apples, and raisins. For less noticeable apple chunks, chop into small pieces or grate it.
    4. Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.

    Optional glaze: In a small bowl, mix confectioners’ sugar with milk to make a thin glaze. Drizzle over cooled cookies.

  • Kristin says:

    From Me and the Pumpkin Queen by Marlane Kennedy, pg. 20.
    “I have a talent for growing pumpkins,” I announced.
    The grown-ups all smiled, and suddenly I was glad to share the news about my pumpkins. I felt proud of myself. I had done something important without any help at all.

    Perfect Pumpkin Crisp with Vanilla Ice Cream
    1 (15 oz.) can pumpkin
    1 (12 oz.) can nonfat evaporated milk
    4 eggs
    1 cup sugar
    1 tsp. nutmeg
    1 tsp. ginger
    1 tsp. ground cloves
    2 tsp. cinnamon
    1/2 tsp. salt
    1 box yellow cake mix
    1/2 cup butter, melted
    1 cup chopped pecans

    Preheat oven to 350 degrees. Grease 9×13 pan.
    In large bowl, whisk together pumpkin and dry ingredients. Stir in milk. Add eggs one at a time.
    Pour mixture into pan.
    Sprinkle cake mix evenly on top. Sprinkle pecans. Drizzle butter over toppings.
    Bake 55 minutes. Cool slightly. Serve with scoop of ice cream.

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