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April 22 ē 06:48 AM
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You can take the girl out of the country, but...



shadow
shadow
June 17, 2009
The deadline for my column is near at hand. I have scrounged the bottom of the barrel...and nothing. My best bet is to cheat a little. Ah yes, my scrapbook of columns from 1974 to 1981. Here is one from June of 1975. The old saying goes, "You can take the girl out of the country but, you can't take the country out of the girl.''

"June is National Dairy Month. We dairy farmers are proud to have a month honoring the products gleaned from our special way of life. People who are overly diet conscious miss one of life's most simple pleasures of the taste buds by denying themselves butter, period. That doesn't mean you should slather everything in butter. I don't. Though I would like to. But, there are special foods that are not complete without butter. Like hot biscuits. They simply insist on butter as I take their crusty little selves from the oven. Break one open (never cut it), slap on a generous hunk of butter and let it slowly ooze through the tender flakes of delicious simplicity.

Biscuits are a must as an accompaniment with strawberries for shortcake at our house. The biscuits must be hot and each half generously spread with butter, and spread some on top also, before adding the strawberries. We like plain baking powder biscuits but, I do have a special recipe I would like to share with you. This in honor of Dairy Month and strawberry month:

Strawberry Scone

Shortcakes

2 cups sifted all

purpose flour

3 teaspoons baking

powder

3/4 teaspoon salt

1/3 cup granulated sugar

1 teaspoon grated

lemon or orange rind or

1/4 teaspoon mace

(I use both)

1/2 cup butter

1 egg well beaten

1/2 cup milk (about)

4 cups sweetened, sliced strawberries (I usually mash them in a bit more juice)

1 cup heavy cream,

whipped

Heat oven to 450. Sift together dry ingredients. Add grated rind or mace. Cut in butter with pastry blender until it resembles corn meal.

Add well-beaten egg combined with milk, using more milk if necessary, to make a soft but easily handled dough.

Turn out on floured board. Knead 10 times to shape into smooth ball. Roll or pat dough 1/2 inch thick and cut with 3 inch rounds. Spread tops with butter. Sprinkle with sugar. Bake on cookie sheet 12 minutes or till done. I sometimes make one big cake in an 8 inch round cake pan.

Dollop whipped cream on the finished yummy.

Happy, yummy eating!

— Country Cousin

04 - 22 - 18
06:48
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