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Wife, Mother, Mimi, lover of all things creative... sewing, embroidery, painting, collage... God and family are the most important things in my life.

Saturday, February 25, 2012

Grapefruit Frenzy and a Recipe

I've been on a grapefruit kick this week. Not the good for you kind of kick either, although I need a swift kick in the pants to start me in that direction. Instead of eating them as is I decided to see what I could make with them. I've never cooked with grapefruit before other than having one broiled occasionally. So I went on a Google search and then to Pinterest and found a few things that sounded tasty.

First, I found marmalade that looked rather laborious, but I was in the mood so I tried two different recipes. Then I moved

on to curd and gave that a try, my kids had both given me fresh eggs from their chickens which added a beautiful rich color to the curd, and it tasted wonderful, at least that is what my husband said after a midnight raid of the refrigerator. Finally, I found scone recipes. I've never made scones before, and to be honest I wasn't sure I would like them, but I decided to give it a go.

There was a wide variety of recipes online, and after scouring them for much too long I decided to take what I had read and try my own mixture. I had a general idea from all the recipes I read the basic ingredients and measurements.

Oh, my! I'm not so sure this was a good idea. They are soo good! I've made two batches, and no, I did not eat them all myself, although I could have.

The recipe is below in case you want to give it a try. If you happen to have a grapefruit recipe you don't mind sharing let me know. I think I have about 5 grapefruit left.

Almond scented Grapefruit-Poppyseed Scones

2 cups self rising flour
4 Tbsp butter, cold
Up to 3/4 cup cream
3 Tbsp grapefruit zest mixed with 1/4 cup sugar, divided
1 tsp almond extract
2 Tbsp honey
1 grapefruit segmented, membranes removed
1 Tbsp poppy seeds
1 egg
2 Tbs grapefruit juice


1/2 cup powdered sugar
Up to 2 Tbsp grapefruit juice
a few drops Almond extract

Cut butter into flour as you would for making biscuits.
Mix grapefruit zest with sugar pushing together with the back of spoon to infuse the grapefruit oils into the sugar.
Stir poppy seeds and 2 tablespoons of the zest-sugar mixture into flour mixture.
In a 1 cup measuring cup stir egg, honey, and vanilla.
Add grapefruit juice to wet mixture and then fill with cream to the 1 cup mark.

Cut segments of grapefruit each into 3-4 pieces and add to flour mixture.
Gently stir liquids into flour and turn onto a large, flat, iron skillet or large pie pan, top with remaining sugar-zest mixture, and pat down gently.
With a large knife cut the dough into 8 wedges. Bake at 425 for 15-18 minutes or until toothpick inserted comes out clean.

For glaze, mix almond extract and juice into sugar a few drops at a time until the glaze reaches a glaze like consistency. Drizzle over warm scones.

This is before the glaze was added.

Tuesday, February 21, 2012

Grapevine Wreath from Scratch

I know you can usually buy grapevine wreaths fairly inexpensively, but there is just something about making something from things you can find in your own back yard. Wild grapevines can be found in the woods practically anywhere you live. I rescued these from the burn pile after helping some friends trim their grape arbor where we picked grapes last fall.

The first step in putting together the wreath is to find a relatively long vine and make a circle out of it.

Next, you want to wrap the parts that extend beyond the circle around the exisiting circle. You will probably have a little piece that sticks out, that's okay. You can catch it up under the next vine you add.

Take another vine and just wrap it around the existing circle. Continue to wrap vines until the wreath is the size you want you can make the wreath as large and as thick as you like. It's really pretty simple.

You can then decorate the wreath for any occasion or holiday. Look at this beautiful one my daughter and grand daughter made for Easter. I'm hoping to persuade them to make one for me and possibly I can take pictures and show you how they did it.

I'm linked up with Ruby Jean blog for Sew Crafty Tuesday

Saturday, February 4, 2012

Valentine's Almond Cherry Pound Cake

If you are looking for a pretty, pink, homemade treat for Valentine's Day look no further. This is a simple homemade pound cake that is sure to hit the spot with your Valentine. The frosting is very rich so I choose to warm just a little in a cup and drizzle it instead of frosting the whole cake with it, but you decide which way you like it best. If you are making it for a shower or a birthday frosting it might make the decorating a little more versatile.

This cake pairs very nicely with vanilla or cherry vanilla ice cream and homemade hot fudge!

Almond Cherry Pound Cake:

1 cup butter, softened

1/2 cup shortening

3 cups sugar

6 large eggs

1 (6-ounce) jar red maraschino cherries, drained and chopped (save 4 tbl. cherry juice to add to cake batter)

1 tsp. almond extract

3 3/4 cup cake flour

1/4 tsp. salt

3/4 cup half and half

Cherry cream cheese glaze/frosting

Beat butter and shortening at med. speed with an electric mixer about 2 min. or until creamy. Gradually add sugar, beating at med. speed 5 to 7 min. Add eggs, one at a time, beating just until yellow disappears. Stir in cherries, cherry juice and flavoring. Combine flour and salt; add to the butter mixture alternately with half-n-half, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Bake at 300 degrees for 1 hour and 45 min. to 2 hours or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 min. Remove from pan, and let cool completely on wire rack. Frost top and sides of cake with cream cheese frosting.

Cherry Cream Cheese Frosting:

2 tbls. chopped cherries, with juice

4-ounces cream cheese, softened

1/4 cup butter, softened

1/2 (16-ounce) box powdered sugar, sifted

1 tsp. almond extract

Combine cream cheese and butter, beating until creamy. Add sugar and almond; beat until light and fluffy. Stir in cherries and juice. Yield: 1 1/2 cups. You may use this as a frosting (you might want to double it if you like a lot of frosting.) I heat this a little in the microwave and drizzle over the cake instead.