Queen Elizabeth’s Drop Scones

October 12, 2018: The Royal Wedding Day of Princess Eugenie of York and Jack Brooksbank

Those who live on the west side of the Atlantic Ocean and are planning to follow the second British royal wedding of the year must wake up really early to watch any news reports due to time differences. A simple British-inspired breakfast with tea and scones would make still-sleepy fans rise and shine for the celebration of marriage between Princess Eugenie and Jack Brooksbank (a low-key event compared to her cousin Prince Harry and Meghan Markle’s wedding on May 19).

We have made many royal recipes for our blog before and are now including Queen Elizabeth’s own drop scones for this occasion. Also known as Scotch pancakes (which are basically like American-style “silver dollars”), Her Majesty served these to U.S. President Dwight Eisenhower when he visited her at Balmoral Castle in Scotland in 1959. Her old family recipe is included in the National Archives.

Drop scones/Scotch pancakes/silver dollars are a perfect option for celebrating the royal wedding early in the morning or for a tea time breakfast or brunch. Congratulations to Princess Eugenie and Jack Brooksbank on their wedding day!

Recipe

(Adapted from Town and Country magazine)

Ingredients

  • 3 cups flour
  • 2 teaspoons baking soda
  • 3 teaspoons cream of tartar
  • 2 eggs
  • 4 tablespoons sugar (superfine preferred)
  • 1 ½ cups milk
  • 2 tablespoons butter, melted (we used European/Irish style unsalted butter)

Directions

In a bowl, combine the flour, baking soda and cream of tartar. In another bowl, beat the eggs with the sugar. Add half the milk. Gradually mix in the dry ingredients.

Mix in the remaining milk and melted butter. Drop by tablespoonsful on a greased griddle/skillet/pan on medium high heat. Do not overcrowd the pan if cooking in batches. Use a spatula to flip the scone on the other side when bubbles appear. Cook until golden brown. Transfer to a plate lined with paper towels. Serve warm with jam, jelly, clotted cream, butter or syrup.

Notes

  • Queen Elizabeth’s original recipe uses teacups for measurements. We have converted them to modern cup measurements above.
  • Search our blog for other royal recipes filed under the British/English/Tea Time section of our Theme Menus.

Maple Leaf Cookies

September 23: Autumn Equinox/Fall Season Begins

Happy fall, y’all! Now that we live in Texas, after having resided in Illinois and New Jersey for a few years, we miss seeing the colors of the leaves on the trees change when the seasons and temperatures transition from summer to fall. Even though a visit to Lost Maples in Vanderpool, Texas, allows us to experience the glorious fall foliage in the southwest, it is not the same or as abundant as when we lived in colder climates. But Islander still appreciates the vibrant and colorful leaves on the mainland during the autumn season that she did not see while growing up in year-round tropical Hawaii.

To celebrate the arrival of autumn, Islander made maple-flavored cookies. She texturized them with a leaf veining mat and used cans of edible color spray to decorate them since she does not own an expensive airbrush machine. The color mist can be layered to give variations in the maple leaf cookies and add natural beauty to these seasonal sweet treats.

For an edible equinox dessert this fall, make maple-flavored cookies misted with glorious autumn colors.

Recipe

(Adapted from Kitchen Lane)

Ingredients

  • 1 cup (2 sticks) unsalted butter, slightly softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tablespoon milk
  • 2 teaspoons maple flavoring
  • 3 cups flour (all purpose white)
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • fondant (golden yellow, light green, orange, burgundy)
  • powdered sugar for dusting the surface
  • Wilton brand color mist spray (orange, green, red, gold)

Directions

In a bowl, mix the butter with sugar until creamy. Beat in the egg and milk. Add the maple flavoring.

In a large bowl, stir together flour, baking powder and salt. Gradually add the flour mixture into the other ingredients and blend well to form a dough. Divide dough in thirds and roll into a ball. Then flatten each ball into a disc and place between sheets of waxed or parchment paper. Roll out to about ¼-inch thick (we used ¼-inch thick acrylic sticks as guides). Stack them on a baking sheet and refrigerate until firm (about 30-45 minutes). They may also be frozen for 15-20 minutes.

Take one stack of flattened dough out of the refrigerator or freezer. Peel away both front and back to loosen, leaving the dough on one sheet of the waxed or parchment paper. Cut out the maple leaf shapes. Place on foil-lined greased cookie pan about 1 ½ – 2 inches apart. Refrigerate the cookie pan. Re-roll scraps of dough and cut more shapes, refrigerating if the dough gets too soft. The dough needs to be cold and firm in order to retain its maple leaf shape. Bake the cookies in a preheated oven at 350 degrees F for 10-15 minutes or until the sides are very lightly browned. Remove from the oven when done and let sit on the pan for about five minutes. Transfer each cookie on a wire rack to cool completely. Store in an airtight container until ready to decorate.

Using the same maple leaf-shaped cookie cutter, cut out shapes on fall colored fondant (roll out to 1/16-inch thickness on a clean surface that has been dusted with a bit of powdered sugar to prevent from sticking. Cover the fondant maple leaf cutouts with plastic wrap to avoid them drying out while working on assembling the cookies.

Place a fondant maple leaf cutout on a leaf veining mat (we used Wilton brand flower impression mold). Lightly press to create the leaf vein texture. Brush maple flavoring on the cookie (see Notes). Position the fondant on top of the cookie and smooth out the edges with warm fingers. Repeat for all cookies.

Line a cookie sheet with paper towels. Place a few cookies on top of the paper towels. Shake the color mist can and lightly spray back and forth on the maple leaf cookies. Layer some of the other fall color mist sprays. Let the cookies dry completely before serving.

Notes

  • Instead of maple leaf flavoring, use clear piping gel or water to position the fondant shapes on the cookie.
  • Color mist sprays were our substitute for airbrushed cookies. The color mist shows up better on lighter fondant. Make sure the kitchen area is well ventilated or use the color mist sprays outside.
  • We could have used oak leaf-shaped cookie cutters but we are partial to maple leaves as this is the symbol of Highlander’s birth country, Canada.
  • Some years the autumnal equinox falls on the date of September 22 in the Northern Hemisphere.
  • Make these cookies and other maple recipes on National Maple Syrup Day on December 17.

Rum Punch

September 20: National Rum Punch Day

There is an old poem about Planter’s rum punch that we followed to make a classic cocktail for National Rum Punch Day. The beverage was invented at the bar of Planter’s House hotel in St. Louis, Missouri, and the poem was published in the New York Times on August 8, 1908:

This recipe I give to thee,
Dear brother in the heat.
Take two of sour (lime let it be)
To one and a half of sweet,
Of Old Jamaica pour three strong,
And add four parts of weak.
Then mix and drink. I do no wrong —
I know whereof I speak.

Modern adaptations of this recipe still use limes, something sweet (such as simple syrup or grenadine, the latter more for its fruit punch color), Old Jamaica (we used Caribbean rum) and something weak (ice cubes for a stronger taste or water to dilute the drink). Just remember 1-2-3-4 for measuring the ingredients, whether making rum punch for one or a crowd. Happy National Rum Punch Day!

Recipe

Ingredients

  • 1 measure/ounce of lime juice, fresh squeezed (around 2 limes)
  • 2 measures/ounces grenadine or simple syrup
  • 3 measures/ounces rum
  • 4 measures/ounces cold water
  • ice cubes

Directions

Slice the lime(s). Reserve a few for garnishing the glass (optional). Squeeze out the lime juice. In a glass, fill halfway with ice cubes. Pour in the lime juice. Add the grenadine or simple syrup. Stir in the rum and cold water. Garnish with a slice of lime.

Notes

  • Search our blog for other classic cocktail recipes.

No-Churn Coconut Ice Cream

September 2: World Coconut Day

Islander and her brother sometimes would send their friends on the mainland a unique message from Hawaii on a painted hollowed-out coconut. The happily surprised recipients treasure their tropical gift and greeting because it is a very different and personalized postcard.

Islander grew up eating coconuts—from the fresh young ones that her Daddy would pick from the palm trees to the store-bought hairy aged ones in the shell that need to be cracked open and grated. She has drunk coconut water with a straw straight from the fruit (and juice boxes and pouches off island) and used coconut milk in a number of sweet and savory recipes. And now she makes a no-churn coconut ice cream using only 2-3 ingredients, including coconut cream.

Just like those coconut postcards being a treasured tropical treat, no-churn coconut ice cream is perfect for observing World Coconut Day!

Recipe

Ingredients

  • 1 pint (2 cups) heavy whipping cream
  • 1 can (15 ounces) cream of coconut (not coconut milk)
  • coconut flakes (optional)

Directions

In a mixing bowl, whip the cream until stiff peaks form. Fold in the cream of coconut. Place in a loaf pan or ice cream container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Scoop into cones or dessert dishes. Sprinkle with coconut flakes (optional).

Notes

  • Coconut flakes could be sweetened or unsweetened and toasted or untoasted. They are optional but add a pretty garnish and tasty texture to this ice cream.
  • Add 1 teaspoon of coconut extract for an even stronger coconut flavor.
  • Search our blog for other no-churn ice cream recipes.
  • Search our blog for other recipes containing coconuts.

 

Apple Roses

September-November: National Apple Months

Highlander’s late father and late sister, Nancy Z., and her family lived in Tyler, Texas, the “Rose Capital of the World”. While visiting this East Texas city, we toured the beautiful Tyler Municipal Rose Garden and Tyler Rose Museum. The garden officially opened in 1952 after several years of preparing the grounds. There are 14 acres featuring 35,000 rose bushes and more than 500 varieties of roses. The 7,500 square-foot museum, opened 40 years later in 1992, is located by the garden and showcases Tyler’s rose-growing industry and regal gowns, crowns and memorabilia collected from the annual fall Rose Festival (since 1933).

Inspired by the flowers from Tyler, we made “apple roses”, a dessert using puff pastry and thinly sliced apples. This is a simple and sweet reminder of the town where Highlander’s dad and sister are resting in peace. Apple roses are also appropriate to make during National Apple Months.

Recipe

(Adapted from Puff Pastry)

Ingredients

  • 2 apples (red delicious)
  • 2 tablespoons lemon juice
  • 1 sheet puff pastry, thawed
  • flour
  • 2 tablespoons water
  • 3 tablespoons apricot preserves
  • 3 tablespoons cinnamon sugar

Directions

Fill a large bowl halfway with water. Stir in the lemon juice (this helps prevent the apple slices from browning too much). Wash and dry the apples. Cut them in half down the middle. Discard the core. Cut into paper thin slices (if it is too thick, the slices will not be as flexible when rolling). Microwave for about 3-5 minutes to soften the apples. Set aside.

Unwrap the thawed puff pastry onto a lightly floured clean surface. Use a rolling pin to stretch the dough to a 12×9 inch rectangle. Slice into 6 strips (2×9 inches long). In a small bowl, combine two tablespoons of water with the apricot preserves. Microwave for about a minute. Stir. Brush this mixture on the strips of puff pastry.

Drain the apple slices. Pat dry. Place an apple slice partly above the top edge of the strip. Place another apple slice to overlap with the previous slice. Repeat until you reach the end of the strip. Sprinkle generously with cinnamon sugar. Take the bottom edge of the puff pastry and fold up in half. Carefully roll the strip from one end to the other.

Set in the well of a lightly greased cupcake pan. Continue making the rest of the apple roses. Bake in a preheated oven at 375 degrees for 45 minutes or until the puff pastry is cooked through (see Notes). Remove the apple roses from the pan and let cool slightly on wire racks. Place on plates. Sprinkle with a little powdered sugar. Serve warm.

Notes

  • To prevent the apple skins from burning too much, remove from the oven after 30 minutes and cover loosely with foil. Continue to bake until the puff pasty is cooked through.
  • Try the rose-flavored tea cupcakes or the rosé wine cake recipes.
  • Search our blog for other apple recipes.

Mary Queen of Heaven Cake

August 22: Feast of the Queenship of Mary

Hail, Holy Queen! Mary Queen of Heaven was the inspiration for the cake we made for a prayer party at a Catholic university in South Texas where Islander’s brother ministers/works/lives on campus. The sparkly accents reflect her regal splendor while the white cake symbolizes her virginity and purity. The contrasting blue cake balls inside represent the precious baby boy, her son Jesus, whom she carried in her womb.

Many honorific titles are given to Mary. This down-to-earth maiden who was chosen to be the Mother of God had a great responsibility, which she accepted gracefully. For her love and sacrifice, she is both humbled yet exalted. Likewise, our Mary Queen of Heaven cake is simple yet elegant. But it was appropriate for our celebration during the Feast of the Queenship of Mary.

Recipe

For the blue cake balls

Directions

In a bowl, combine the cake mix, water, oil and egg whites. Blend until the batter is smooth. In a greased cake ball/pop pan, fill the wells with the batter. Secure the top part of the pan.

Bake in a preheated oven at 350 degrees F for 15-20 minutes. Cool and remove from the pan. Trim the excess from the cake balls.

For the white cake

Directions

Line two 8-inch round pans with waxed paper. Mist with cooking spray. Arrange blue cake balls in the pan. In a mixing bowl, combine the white cake mix, water, vegetable and egg whites. Blend until smooth. Divide batter into two. Pour over the cake balls in each pan.

Bake in a preheated oven at 350 degrees F for 30 minutes, testing the cake for doneness. Remove from the oven and let cool completed. Slice off the top mound to make the cake even. Smear a cake board with a little vanilla buttercream. Invert the cake onto the board.

Frost the top and sides with vanilla buttercream. Dust a clean surface with powdered sugar or cornstarch to prevent the fondant from sticking. Roll out 1/8 inch thick and large enough to cover the cake.

Smooth the fondant on the cake and trim away the excess. Position the decorations on the cake (crown, initial M and rhinestone ribbon). Place the cake on a pedestal. Slice and serve.

Notes

  • We used two blue cake mixes to make several cake balls. We used two white cake mixes to make two 8-inch cakes and one 10-inch cake.
  • Try changing the color combinations of the cake mixes for different occasions.

 

Spumoni

August 21: National Spumoni Day

Another hot summer day calls for a cool dessert like spumoni, a colorful confection created by the ever-clever Italians with three layers and flavors of gelato (or ice cream). Similar to Neapolitan ice cream with its pink (cherry or strawberry), vanilla and chocolate layers, spumoni, which is the plural form of spumone, derived from the word “foam”, consists of cherry, pistachio and either vanilla or chocolate Italian ice cream flavors. Some have fruit and nuts between the layers.

We chose to make our spumoni with the fruit and nuts already embedded in the gelato. And we combined pistachio, vanilla (instead of chocolate) and cherry flavors to make a pastel version of the Italian flag.

Have a slice of simple spumoni during the summer and on National Spumoni Day.

Recipe

Ingredients

  • Pistachio gelato or ice cream, softened
  • Vanilla gelato or ice cream, softened
  • Cherry gelato or ice cream, softened
  • Red food coloring

Directions

Line a large loaf pan with plastic wrap, extending over the sides so that it is easier to lift out when unmolding the spumoni. Spread the softened pistachio gelato or ice cream as the bottom layer about an inch thick. Cover with plastic wrap and freeze until firm. Remove the loaf pan from the freezer and take off the plastic wrap. Spread the softened vanilla gelato or ice cream on top of the pistachio layer about an inch thick. Cover with plastic wrap and freeze until firm.

Remove the loaf pan from the freezer and take off the plastic wrap. In a large bowl, stir the softened cherry gelato or ice cream with a few drops of red food coloring until it turns pink. Spread this on top of the vanilla layer about an inch thick. Cover with plastic wrap and freeze until firm.

Remove the loaf pan from the freezer and take off the top plastic wrap. Grab the plastic wrap from the sides and lift out the entire spumoni and unmold onto a cutting board. Slice and serve immediately.

Notes

  • Canada’s National Spumoni Day is on November 13.
  • Neapolitan ice cream is also of Italian origin (Naples). Inspired by the colors of pink, white and brown, we made macarons and a rosé wine-chocolate naked wedding cake.
  • Search our blog for other ice cream recipes.