Recipe Cards

Installment #2: Cream Scones

2 Cups of Flour

1/2 Cup of Sugar

1 Tablespoon of Baking Powder

1/2 teaspoon of salt

6 Tablespoons (3/4 of a stick) of butter

1 Cup of whipping cream

For Mango Coconut Scones:  Add to the dough...
1/3 Cup of Dried Mango, cut into small to medium pieces
1/4 Cup Flake Coconut
Then, top with a glaze made from Confectioner's Sugar and Coco Lopez...and top with 1/2 Cup Roasted Macademia Nuts, chopped

For White Chocolate Cherry Vanilla Bean Scones:  Add to the dough...
1/3 Cup Dried Dark Cherries
1/3 Cup White Chocolate, chopped coarsely
1 vanilla bean, split, scrape one half of the bean into the dough
Then, top with a glaze made from Confectioner's Sugar and the other half of the vanilla bean, scraped into the glaze.  In this case, use cream for the glaze.

For Lemon Blueberry Scones:  Add to the dough...
1/2 Cup of Fresh Blueberries
Zest of one lemon
Then, top with a glaze made from Confectioner's Sugar and the juice of the zested Lemon. 

For Citrus Scones: Add to the dough...
2 Tbsp. Orange Zest
1 Tbsp. Lemon Zest
1 tsp. Lime Zest
Then, top with a glaze made from Confectioner's Sugar and fresh lime juice.

Directions:  Preheat over to a 425 degree oven.

Mix the flour, sugar, baking powder and salt in a large bowl.

Cut the butter into tiny pieces and add to the mixture. (The butter should be kept ice cold)

Using your hands, break up the butter into even smaller pieces while tossing with the flour until the largest pieces are no bigger than a pea.

Make a well in the center of the mixture and pour the cream into the well.  (again, the cream should be kept cold until it is added)

Using your hands, mix by hand until the dry ingredients are all moistened.

Gather into a ball and place on a lightly floured board.

Knead 10 times, pushing the dough with the heel of your hand and folding over until the dough is smooth.

Pat the ball into a 9-inch circle about 1/2 to 3/4 inch thick.

Cut into 8 to 12 wedges like a pizza, or use a biscuit cutter to make smaller portions.


Put the triangles or rounds on an ungreased cookie sheet.  Brush with a mixture of heavy cream and one egg yolk, brushing over the top only, lightly

Bake for 15 minutes or until golden brown and still slightly moist in the center

Let cool, and glaze and top accordingly!  Delish!

(Makes 8-12)



The Jalapeno Kid’s KEY LIME PIE


Crust

16 graham crackers, crushed

3 tablespoons sugar

1 cube (1/4 lb) margarine or butter

Pie

4 large or extra large egg yolks

1 14 ounce can sweetened condensed milk

1/2 cup fresh key lime juice (approximately 12 Key limes)

2 teaspoons grated lime zest

Whipping Cream for Garnish (Optional)

1/2 cup whipping cream

2 teaspoons granulated sugar

1/4 teaspoon vanilla

I N S T R U C T I O N S

Crust:

Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

Pie Filling:

Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.

Serve with a dollop of whipped cream