Blueberry Scones & Baked Apples

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            FOOD FUNNY
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We haven't had a good groaner in a long time. Here's one from Anna
Welander:

There was a farmer who grew a monster strawberry and was certain that it
must be a world record. He called the county agricultural agent to come
out and see it and confirm if it was indeed the largest strawberry ever
seen. That afternoon the farmer looked out his window just in time to
see the county agent stuffing the enormous strawberry into the trunk of
his car. He ran outside in a rage and demanded that the agent give a
reason why he was making off with his prized berry. "Oh you don't
understand," explained the county agent. "I came to seize your berry,
not to appraise it."

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            TODAY'S RECIPES
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These dainty little drop biscuits are easy to make because you
don't have to fuss with rolling and cutting the dough.

Blueberry Scones

2 cups (500 ml) all-purpose flour
1/4 cup (60 ml) sugar, plus additional for sprinkling on top
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) salt
6 Tbs (90 ml) cold butter cut into small pieces
1 egg
3/4 cup (180 ml) milk
3/4 cup (180 ml) fresh or thawed frozen blueberries

Combine the dry ingredients in a bowl and cut in the butter using
a pastry knife or a pair of dinner knives until it resembles coarse
crumbs. Whisk together the egg and milk in a small bowl and
add, along with the blueberries, to the flour mixture. Stir just until
the ingredients hold together. Drop by heaping tablespoonfuls
onto an ungreased baking sheet, sprinkle with sugar, and bake
in a preheated 425F (220C) oven until golden brown, 10 to 12
minutes. Makes about 24 scones.

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Do you remember your mother telling you you should have fruit
with breakfast? It's still good advice.

Baked Apples

4-6 large apples such as Golden Delicious, Macintosh, or Granny Smith
3 Tbs (45 ml) brown sugar
1 tsp (5 ml) ground cinnamon
A grating of fresh nutmeg
2 Tbs (30 ml) finely chopped walnuts or pecans
2 Tbs (30 ml) chopped dried cranberries or other dried fruit
2-3 Tbs (30-45 ml) butter
Creme fraiche, heavy cream, or sour cream for garnish (optional)

Core the apples with an apple corer, melon baller, or paring knife,
removing and discarding the core and the seeds but being careful not to
go through the bottom of the apples. Peel the upper third of the apples
for appearance if desired. Combine the sugar, spices, nuts, and fruit in
a small bowl and pack into the apples. Place the apples in a baking dish
just large enough to hold them and add about 1 inch (2 cm) of water to
the dish. Dot the apples with butter and bake in a preheated 375F
(1980C) oven until the apples are tender when pierced with a fork, about
30 minutes. Garnish with creme fraiche, heavy cream, or sour cream if
desired and serve warm, chilled, or at room temperature. Serves 4 to 6.
Received on Fri May 25 03:04:04 2007