Imblog Recipes

Homemade Butter
1/2 pint whipping cream
A jar with a tight-fitting lid
salt to taste

Fill the jar 1/3-1/2 full of cream. Add salt. Screw the lid on tightly and begin shaking the jar or rolling it back and forth on the floor or table top. The cream will begin to thicken and then small pieces of butter will begin to form.Continue shaking or rolling the jar until the butter forms a solid mass seperate from the thin buttermilk. (It should take 10-15 minutes) When finished drain the buttermilk (you may use this for drinking or other recipes) and add salt to taste to the butter that remains once you have patted it dry with a papertowel or drained it in a seive. The butter may be formed into different shapes using small cake molds, a cookie press or cookie cutters. Keep any left-over butter covered and refrigerated as there are no preservatives used for this.

Honey Cakes
1/2 cup Riesling wine
1 egg
2/3 cup flour
1 cup honey
2 tbs sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
Dash of salt

Beat the egg together with the wine. In another mixing bowl, sift together the flour, cinnamon, sugar and salt. Add the flour mixture to the egg mixture. Stir until blended through. Let stand for 30 minutes. In another small bowl, mix the honey and nutmeg. In a skillet, heat up about a 1/2 inch of oil. Drop a tablespoon of batter into the oil and fry until golden brown. Drain off the oil, and dip into the honey mixture.

Poppy Seed Bread
5 eggs
3 3/4 cup flour
2 cups half n half
1 cup vegetable oil
2 1/2 cups sugar
1 1/3 cup poppy seeds
7 tsp baking powder
1 1/2 tsp vanilla

Preheat your oven to 350F. With a hand mixer, blend together the poppy seeds, oils, eggs, sugar, vanilla and half n half. Add flour and baking powder. Mix together on high speed for 30 seconds. Pour into 2 greased loaf pans. Bake for one hour or until tops of loaves are brown.

Blackberry Wine
1 gal. Blackberries
1 gal. Spring water, lukewarm
5 lbs. sugar
2 slices toast
1 pkg yeast

In a very large wide-mouthed container, crush the berries and add water. Mix in half of the sugar and stir until dissolved. Float toast on top and sprinkle with yeast. Cover container with cheesecloth and let stand for 5 days. Add remaining sugar and leave for another 2 days. Stir well. Let the mixture sit undisturbed for 3 more weeks. Strain through cheesecloth to remove seeds from wine. Bottle and serve when desired.

Cheddar Dill Scones
2 1/2 Cup all-purpose flour
1 Cup (4 oz.) shredded Cheddar cheese
1/4 Cup chopped fresh parsley
1 Tbsp baking powder
2 tsp dill weed
1/2 tsp salt
3/4 Cup butter or margarine
2 eggs, slightly beaten
1/2 Cup half-and-half

Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT butter, eggs and half-and-half. Cut in butter until crumbly. Stir in eggs and half-and-half just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 min.). Divide dough in half; roll each half into 8″ circle. Cut each circle into 8 pie-shaped wedges. Place 1″ apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned.

Cape Cod Cranberry Scones
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup butter or margarine
1 cup cranberries, coarsely chopped
2 tsp grated orange peel
2/3 cup sugar
1/2 cup buttermilk or sour milk

Preheat oven to 400F. In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blended or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moistened.

Working on floured surface, shape dough into two 8-inch circles, 1/2-inch thick. Cut each circle into eight wedges and place on ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly browned.

Savory Cheese Scones
2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/8 teaspoon Cayenne pepper
1 1/2 cups Grated cheddar cheese
3 Tablespoons Parmesan cheese
1/3 cup Butter
1/3 cup Milk
2 Eggs

Preheat oven to 400 degrees F. Combine all dry ingredients, stir in cheeses and toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. Cut dough ball into halves and pat each half into an 8″ diameter, 1/2″ thick circle. Cut into wedges, place wedges on a baking sheet and bake 15 to 17 minutes, until lightly browned.

Orange Poppy Seed Scones
2 1/4 cups flour
1/2 cup sugar
1/4 cups poppyseed
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/4 cup orange juice
1 large egg
1 tsp orange peel

Preheat oven to 375 degrees F. Mix all dry ingredients together. Cut butter into flour mixture until it resembles cornmeal. Beat the egg slightly into the orange juice; add liquid mixture to dry mix and gently shape dough into a ball. Cut the ball in half, and pat each half out on a floured surface into a circle about 1/2 inch thick, and 8 inches around. Cut into wedges and place on a baking sheet. Bake 15 to 20 minutes, until golden brown.

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