New Years Breakfast at Farmhouse

It's all quiet and cloudy here this morning at Farmhouse.
Last night on New Year's Eve we sat around the fire like 2 mice dipping little cubes of french bread into melting cheese fondue, sipping champagne, Buddy tucked in a snowman blanket between the two of us.After supper we added another log to the fire and nibbled on raspberries in cream and shortbread cookies. We had a wonderful, cozy New Years Eve, even though we were fast alseep upstairs when the New Year arrived.

New Years Morning Breakfast at Farmhouse

Scrambled Eggs in Butter
Roasted New Potatoes
Chicken and Sage Sausages

Toast
Tea

Happy New Years Day

Eggnog Scones...The Recipe

I love collecting old books...these are a few I have gathered along the way...now...wondering to do with some of that leftover eggnog...well, make eggnog scones. These are perfect for Thanksgiving morning. You can make them the day before and freeze them...then in the morning just put on a pot of coffee or some tea and pop them in the oven to nibble on while you cook and watch the Macy's Thanksgiving Day Parade.
The colder they are before you bake them the better.

Eggnog Scones
Farmhouse Kitchen

Recipe adapated from King Arthur Flour

Preheat oven to 425 degrees

Ingredients:

Dough:
2 3/4 cups unbleached flour
1/4 cup sugar
3/4 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, cut into cubes
1 egg
1 teaspoon vanilla
3/4 cup cold eggnog

Topping:
1 Tablespoon eggnog
2 Tablespoons sparkling white sugar or cinnamon sugar

Directions:

In a large bowl mix all dry ingredients. Work in butter till crumbly.
In a seperate bowl mix together egg, vanilla, and eggnog.
Add liquid ingredients to dry ingredients. Mix together till moist and holds together.This dough is easy to work with.

On a parchment lined baking sheet place dough and pat into a 10 inch circle. Score it in wedges like you were cutting a pie. (Mine never scores very well.)

Brush with eggnog and sprinkle with sugar.

For best texture and highest rise place scones in the freezer for 30 minutes, uncovered while oven is heating. Bake at preheated 425 degrees for 20 mintues or till golden brown. I had to really watch the last of the cooking. Make sure a toothpick comes out clean before you remove from the oven. Scones are best served warm with jam or butter. They can easliy be reheated.

Second To The Last

As I am sure you all know, after this weekend, only one more left in August. So to celebrate we made pancakes with fried ham this morning. I got the blackberries yesterday at Gopher Glen. Buddy was restless late in the afternoon so we rode up See Canyon, it was windy and leaves were blowing all over the road. We had big dark thunder clounds here and as we rounded the bend, I could smell "the smell." That first rain of the season smell. Buddy and I went into the little shed where the apples are for sale and then..we heard it. Rain on the rooftop. Everyone got so excited. We had the lady bag some Burgundy apples. They have such a short season and are one of my favorite apples. Skin so dark and a very tart apple. Great for baking. We got back in the car and searched for the windshield wipers. Swipe, swipe, swipe they went...wind blowing and skies rumbling. When we got home I gathered a few pieces of fire wood, lite my pumpkin spice candles, and John and I ran outside to watch the show. We smiled as we watched the woodsmoke curl around the top of our pine tree. And we smelled the air. Woodsmoke and rain. And we were happy.