I admit...I've been a little grumpy as I roll out of bed in the morning and hurl myself into the gym. But knowing that one of these is waiting for me during my 10 AM coffee break somehow makes this transition into Fall a little less painful. So bring it on mother nature. I'm ready....
(fall is here) scones. adapted from this site
1/2 c whole wheat flour
1 1/2 c white flour
1 T b powder
1/2 tsp b soda
3/4 tsp salt
1 rounded tsp cinnamon
7 T cold butter
3 T buttermilk
1 egg
1/2 c (rounded) cooked squash, any kind...I used butternut
7 T sugar
1 tsp molasses
2 T chopped crystallized ginger
preheat oven to 425. combine cold butter and dry ingredients in bowl, with a pastry cutter mix the butter in until there are big crumbs.
combine the buttermilk, egg, squash, sugar, and molasses in bowl until smooth, I used my immersion blender, but you might want to use your egg beater if you don't have one. add this to the dry ingredients. mix JUST until combined, stir in crystallized ginger.
dump mixture onto a floured counter, press into a disc, approx. 8-10 inch round. using a floured knife, cut into 8 triangles.
place on cookie sheet, bake 12-15 minutes
glaze:
1 package soft cream cheese
1/2 tsp cinnamon
splash of orange, apple or lemon juice
powdered sugar to taste
combine all ingredients in bowl, beat, frost cooled scones
enjoy!
Adapted from the recipe found in Put 'Em Up by Sherri Brooks Vinton
12 lbs peeled, chopped apples (any combination of apples...)
4 c sugar
5 tsp cinnamon
1 tsp ginger
1 T molasses
3/4 c lemon juice
6 c water
combine water and lemon juice in big pot, as you peel and dice apples - add them to the pot to prevent browning. when finished, bring apples and lemon juice and water to a boil, stir in the sugar, molasses, and spices, simmer until thickened, about 10-15 minutes. feel free to adjust the sugar content, my apples were quite sweet, so 4 c did the trick, but you may need to add more...
can using the boiling-water method. leave 1/2 inch headspace. process for 15 minutes, unless you live at elevation, in which case, adjust using this guide.
makes about 6 quarts.
ginger plum jam, adapted from this site
24 c pitted plums
4 boxes low-sugar pectin
1/2 c grated ginger (don't bother peeling it...)
4 c water
7 c sugar
(if 24 c of plums sounds daunting....just cut the recipe in half)
Halve the plums, don't worry about chopping them up, they cook down well. In a large stockpot, bring plums, pectin, ginger, and water to a boil, cook for 5 minutes. Add sugar, stir well and boil for 5 more minutes. If you want a smooth jam, cook for a little longer to allow the plums to cook down further until they are the size you want. you can even use an immersion blender to smooth it out. I used mine and it worked like a charm.
Fill hot, sterilized jars, leave 1/4 inch head space process in a hot water bath for 10 minutes, if you live at elevation, use this chart and adjust accordingly. enjoy.
