Vanilla Bean Scones...

The Pioneer Woman's Way

 I love scones and have made them several times. I have wanted to try The Pioneer Woman's recipe ever since I saw her make them, with ease, on her Food Network show. A friend gifted me with vanilla beans and I thought this was a great opportunity to use them

 I printed the recipe online, as it isn't in either of her cookbooks

 I gathered the ingredients

 The first step is to scrape the vanilla seeds from the bean. 

I have seen this done many times on TV and thought it would be easy. 

It's not...at least not the first time

 Once I got the hang of it, it did get a little easier. The seeds end up on your fingers and the board and you just don't want to lose any of them

 Add the vanilla to the cream ahead of time so that the vanilla can infuse the cream...look at the luscious vanilla cream. I love this little milk bottle too!

 Now it's time to sift the dry ingredients together

 Cold, unsalted butter cut into pats...I used the same knife I scraped the vanilla with...it cleaned the vanilla off of the knife so I wouldn't waste any!

 A pastry cutter...a must have in any kitchen...you will get a work out!

 Cut the ingredients with the pastry cutter until it looks like crumbs. It is important that the butter stays cold...this is what makes pastry so yummy

Mix the infused cream with an egg and add the wet to the dry, crumbled mixture

 Stir gently with a fork until it just comes together...be sure you don't over mix...

the mixture will be crumbly 

 I am going to be honest here...this is hard to manage...

I was extremely frustrated and for a moment, 

I regretted starting this recipe. It is crumbly and hard to roll out...I was not a happy camper!

 I worked through my frustration and finally got it where I thought it should be

I cut them with a sharp knife. I also rerolled the scraps and cut some more. 

The sizes varied but that was okay

 I baked them on parchment approximately 18 minutes

 I looked at the mess and was just.plain.done.with scones

 And then the buttery aroma started to fill the kitchen...and I forgave them
 

 While they cooled, I worked on the glaze, 

which is another vanilla bean scraped into milk. 

I used half and half as I don't usually have whole milk in the fridge

 Lots of sifted confectioners sugar...I usually sift a whole bag of sugar when I need some...then I have extra for the next time

 I used a whisk to mix it up...I was concerned this wouldn't be enough. 

I added additional milk to get it to the right consistency

 Dunk the entire scone in the glaze...now I recommend using a utensil of some kind (I used a fork) just to help you lift the scone out...don't poke the scone as it will break but I found that even if I lifted them out with my fingers they would sometimes break so be careful
 

 Let the glaze run off the scone as much as you can.

I had left over glaze so there was plenty

 Place them on a rack or parchment...I did both
 

 Look at that sugary, vanilla bean goodness...let them harden for an hour or so and as hard as it is, I recommend putting them away until the next day. 

I think they taste better a day later...of course you can have a try!

 The next morning, a cup of coffee and a vanilla bean scone...

just the thing to make a cold Sunday morn feel all right!
 

I also took the opportunity to make vanilla sugar...I added the spent vanilla beans to a jar of sugar and covered tightly to let the vanilla infuse the sugar . I can't wait to try it in my coffee!

I know I will make scones again...they are yummy and such a treat...and I know it will get easier each time I try. Have you ever made scones? Do you have a favorite recipe? Take a minute to let me know...I would love to hear from you!

Christmas on the Farm

We're getting ready for Christmas...it's the most wonderful time of the year!

Nana's Icicle Pickles

Today I'm sharing an "almost homemade" sweet pickle recipe made from kosher dill pickles. This recipe came from my Mother, known as Nana by her grandchildren. I don't know where the recipe came from, but it has been around so long, my Mother used a typewriter to write it down for me. I love being able to make these knowing that it is her recipe. If you like the taste of an old fashioned, homemade sweet pickle, this is the pickle for you! Please note that it takes several days for the pickles to get the full, rich flavor that makes them so yummy, so be sure to plan ahead. I have included step by step instructions with the full recipe at the end of this post. I hope you enjoy them as much as I do!

Easy to make homemade sweet pickles...so yummy!

Ingredients assembled...store bought kosher dills, vinegar, sugar and pickling spice

Rinse and drain the pickles

I like to cut them into chips but you can cut them into spears if you prefer

Place the cut pickles into a bowl and alternate layers with sugar. This does not have to be exact and if you prefer, you can just add all of the sugar on the top at the end

Pickles and sugar

Cover tightly and refrigerate for 24 hours. You may need to stir once or twice as the sugar settles at the bottom of the bowl

Be sure to save the jar!

The pickles start to make yummy, sweet juice

Sweet, juicy goodness

Transfer the pickles into the saved jar and reserve the juice

Pour the reserved juice into a small saucepan

Add the vinegar

and the pickling spices

Spices include cinnamon, allspice, cloves, mustard seed and ginger

Warm over low heat until boiling and the sugar is dissolved...my mother used to say that you can tell by the smell when it's ready. The spices and vinegar have a wonderful, strong aroma!

Pour the hot juice and spice mixture over the pickles

Cover the jar and refrigerate for at least 2 days. This is the hard part...I have a problem with this. I am addicted to these pickles and snitch them while they are marinating in their juicy goodness!

After at least 2 days, transfer to a pretty jar and enjoy!

Nana's Icicle Pickles

• Drain and discard the juice from a 46 ounce jar of Kosher Dill Pickles and save the pickle jar

• Slice pickles into spears or chips and place in a glass bowl

• Cover with 2 cups of sugar, either alternating layers with the pickles or all on top of the cut pickles

• Tightly cover the bowl and refrigerate for 24 hours. Stir once or twice if the sugar settles to the bottom of the bowl

• After 24 hours, place pickles back in the jar without the juice 

• Pour the juice into a small saucepan and add 1/4 cup apple cider vinegar and 1T pickling spice

• Warm over low heat until boiling and sugar is dissolved. You can tell by the deep, rich aroma that it is done

• Pour the hot liquid over the pickles in the jar

• Refrigerate for 2 days before serving...the longer they are refrigerated, the better the flavor. Enjoy!

• Note - pickles make juice from sugar in the first 24 hours 

My Mother presenting the cake on my 2nd birthday!

 Please let me know how you like them...I appreciate your comments. 

Happy Thanksgiving!

Soft Ginger Cookies

Today I made one of my favorite cookies. I don't know where the original recipe came from...I found it years ago. I had it in my recipe box for a long time and when I finally pulled it out and made them, I couldn't believe I had waited so long. They are a perfect cookie....crunchy on the outside and soft and chewy on the inside. I hope you enjoy them as much as my family does. The Farmer will be very happy to see these in the cookie jar...Enjoy!

Crunchy, chewy and oh so good

Ready to roll!

Gather and measure your ingredients first

Ginger, cinnamon and cloves...

All of the ingredients together...I have sprayed the measuring cup with nonstick cooking spray so the molasses won't stick

Line the cookie sheets with parchment so you don't have to wash them!

Cream the butter...room temperature please!

Add the sugar and beat until light and fluffy

Add one egg and the molasses - the egg should be at room temp also

Look...it didn't stick!

Beat well....what a wonderful color!

Add the spices to the flour and combine

Add half of the flour and mix slowly until combined or you will have flour all over yourself...take my word for it!

After adding the rest of the flour, this is how the batter should look...make sure you stir down to the bottom with a wooden spoon before you roll the cookies...you have to get all of the buttery goodness well combined!

Roll out into a ball around 1-1/4" - 1-1/2"

Place in a small bowl with some sugar

And roll it around until it is covered

Onto the cookie sheet they go

Bake in a 350 degree oven for 8 - 10 minutes

Cool on a rack

Crunchy on the outside and soft and chewy on the inside...so yummy!

After they have cooled, into the cookie jar they go...they won't last long!

Here is the recipe. Let me know how you like them...I love feedback!

Soft Ginger Cookies

Preheat oven to 350

2-1/4 c all purpose flour                                       3/4 c butter softened

1t baking soda                                                    1 c granulated sugar

1/4t salt                                                              1 egg room temp

2t ground ginger                                                 1/4 c molasses

3/4t cinnamon                                                    3T plus sugar for rolling

1/2t cloves

Combine flour and spices and set aside. In mixer with paddle attachment or large bowl, beat butter for 30 seconds. Add 1 c of sugar and beat until light and fluffy. Add egg and molasses and beat well. Add half of the flour mixture and slowly mix until combined. Add remaining flour, making sure all is combined. Shape into 1" - 1-1/2" balls and roll in sugar. Place on ungreased cookie sheet. Bake at 350 for 8 - 10 minutes or until lightly browned and puffed. Let cool on cookie sheet for a couple of minutes and transfer to wire rack to cool. Store in a closed container. Makes 3 - 4 dozen. **To keep them soft, add a few pieces of broken up bread to the container with the cookies!