Monday-Strawberry Scones

On Monday we had Strawberry Scones.  This is not your average scone, it was moist and oh so very yummy!  I couldn't get enough! To be honest my husband and I ate all 8 since the kiddos were still down with the stomach flu, and not up to eating much.  I think they each maybe ate one bite! They did say they were yummy, but all done, which means this recipe also wins kid points!

Strawberry Scones:
1 c strawberries hulled and diced
2 c flour
1/3 c sugar
1 TBSP baking powder(yes a TBSP!)
1/4 tsp nutmeg(heavenly!)
6 TBSP cold butter, cut into 1/4" pieces
1/2 c whole milk(yes whole milk-it tastes better that way!)
1 tsp vanilla

Cut up your strawberries really small and place on a paper towel to dry-you don't want them too wet!
In a bowl combine flour, sugar, baking powder, and nutmeg.  Cut in the butter until butter is the size of peas.  You can do this by using to knifes or I use my kitchen aide on slow with the whisk attachment and it comes out fine, but you have to watch it to make sure it doesn't beat it all together, you don't want that. Add the strawberries and lightly mix with a fork-just enough to coat the strawberries. Mix the milk and vanilla together, put a well in the flour mixture, and pour the milk mixture into the well.  Gently stir until it forms a ball.  Knead this ball on a flour surface just a few times.  Place onto baking stone and gently press it into an 8" circle.  Using an oiled pizza cutter, slice it into 8 slices, and then gently move them away from each other so they are not touching.  Bake at 425 for 18 minutes.  Let cool for about 15 minutes. If you want to go the extra mile then cool it on a rack, I usually just let mine set on the pan I don't like the extra dishes and it does keep them a bit more moist!

Banana Berry Freezer Jam

Banana Berry Jam

What you need:

Jars

Strawberries-3 cups, mashed(little over 2lbs)

Bananas-2(mashed)

Blueberries-1/2 cup(mashed)

Lemon Juice 2TBSP

Instant Pectin 6 TBSP

Sugar 2 cups

 Step 1: You guessed it wash the jars!

 Step 2: Wash and hull the strawberries

Step 3: Mash the berries one layer at a time, in a separate bowl mash the bananas and blueberries(add lemon juice and mix well)

Step 4: Mix Pectin and Sugar together in a big bowl, add the bananas and berries

 Step 5: Stir for 3 minutes(my big helper, isn't he sweet?!)

Step 6: Pour into jars! Make sure you leave a 1/2" at the top so it can expand when frozen! Let stand for 30 minutes!

Step 7: Enjoy!!! Or you can keep it in the fridge for 3 weeks or the freezer for 1 year.

 

Now I have a freezer full of yummy jam to enjoy over the next year.  I do love just plain raspberry, BUT since we are in the middle of Kansas they are too expensive to buy.  Maybe someday soon we will plant some berry bushes/plants so I can pick my own again! Here's to wishful thinking!



Strawberry Freezer Jam

 

Strawberry Jam

 

Now this one I had to make the old fashion way because I ran out of instant pectin, and had bought my second container in regular(didn't check the label, oops!) After making one of this batch and then all the others using instant pectin-definitely prefer the instant, especially with small children around and a baby in the Moby wrap. Way easier to stick with the instant! This recipe is taken from the ball jar website with the elimination of lemon juice because we never added lemon juice growing up and it tasted just fine!

 

What you need:



2 c strawberries(mashed)-about 2 lbs
1 box(6 TBSP) classic pectin
3/4 c water
4 cups sugar(a lot more than the instant variety, another reason to do instant)
jars!

 Step 1: Wash jars!

 Step 2: Wash and hull strawberries, easiest way to do this is with a straw!

 Step:3 Mash strawberries, one layer at a time(much easier than trying to do them all at once-trust me). Combine with sugar, mix well.  Let stand for 10 min

Step 4: In a small saucepan combine water and pectin. Bring to a rolling boil-stirring constantly. Once at a boil cook for 1 minute long-keep stirring :)

Step 5: Add to strawberry mixture and stir for 3 minutes 

Step 6: Spoon into jars, place lids on top and let set for 30minutes. Make sure you leave 1/2" at the top so it can expand once frozen. Then move to fridge for up to 3 weeks or to the freezer for a year!

I know it really isn't too much harder-just hate the boiling water part(more stirring and dishes!). It turned out good. Can't wait to enjoy some of this yummy goodness on some sandwiches or toast!

 

 

 

 

 

 



Peach/Strawberry Cake

1 c butter softened
1 c sugar
2 egg
3 c self rising flour
2 tsp vanilla

Berry Sauce:
1 c water
2 TBSP corn starch
2 TBSP sugar
2 c strawberries
1 c peaches, peeled and sliced.

In a saucepan combine the water, cornstarch and sugar.  Stir until all is dissolved and it starts to get thick.  Add the strawberries and peaches.  Cook until tender and well blended!

In a 9x13 pan place the berry sauce on the bottom.  Then in a mixer combine the sugar and butter until fluffy.  Add in the egg, flour, and vanilla.  Stir until well blended.  Pour over top of the berry sauce.  Bake at 350 for 20-30min. The top should be a light golden brown.

This is so amazing! The top is between a strawberry shortcake and a yellow cake mix, it is so good! It looks like a cobbler, but tastes like a cake-doesn't get much better than that!

Enjoy.  Sorry I don't have a picture my husband devoured this before I had a chance to get to it!! It was so yummy. This would be so yummy with blueberries, or really any kind of fruit we just happened to have peaches and strawberries and man was it soo good.  It is really sweet so have some water or milk on hand.

Strawberry/Raspberry Smoothie

2 c Frozen Strawberries
2 c Apple Raspberry Juice
1 c Raspberry
1/4 c Light Yogurt(I always use vanilla because that is what I have in the house for baking purposes)

Throw all this in the blender, and turn on high.  You may have to stop and stir it a few times, but it is more than worth it trust me!  Enjoy!

Oh yeah, this makes 4 cups!