Tea Biscuits

I love these biscuits with stew, but Molly prefers them with jam.  The original recipe came from my mum, but I’ve switched the white flour for whole wheat, and use butter instead of shortening.  And I’ve doubled the quantities because they taste so good that a smaller batch isn’t enough.

• 4 c whole wheat pastry flour
• 1 1/2 tbsp baking powder
• 1 tsp salt
• 1 c butter
• 1 ½ c milk

Mix dry ingredients in a big bowl.  Cut in butter with a pastry blender, or two knives.  Add milk all at once, and let it sit a minute before stirring.  Stir just enough to make it all hang together, kneading through a few times, then chill for 10-20 minutes.

Preheat the oven to 400ºF.  Roll or press the dough flat, about ¾ inch thick and cut into shapes or pieces.  Doing a circle and cutting it in wedges is easiest, but squares are easier to spread jam onto.  If you want to get really fancy (or amuse your kids) use cookie cutters to make shapes, although anything with too much detail will be lost.

Bake at 400ºF for about 15 minutes, or until lightly browned.

Makes about 2 to 2 ½ dozen biscuits.

Granola

Once you’ve eaten this, store-bought granola will always be a disappointment.  When Mark and I first developed this recipe it was for half as much, but there was never enough to last more than a few days.  Use your biggest bowl for mixing.

• ½ c butter, melted
• ½ c runny honey or maple syrup
• 2 tbsp Demerara sugar
• 1 tsp vanilla
• 2 pinches of cloves
• 1 tsp cinnamon
• ¼ tsp salt
• 5 c rolled oats
• ¾ c nuts (hazel, almond, and/or pecan)
• ½ c dried coconut (not the sweet kind)
• 2 ½ c dried fruit, chopped (dates, apricots, blueberries, cherries, raisins)

Mix butter, honey, sugar, vanilla, spices, and salt in a 2 cup measuring cup or small bowl.

Put oats in a big bowl.  Stir in nuts, and coconut.  Pour in liquid, and stir thoroughly.  Spread over two jelly roll pans (edged cookie sheets).  Bake at 325ºF for 10 minutes.  Stir and continue to bake until golden brown (5-10 minutes more).

Let cool, then stir in fruit.  Makes about 10-11 cups.

Toffee Sauce

I almost wish I hadn’t learned how to make this.  It tastes a little too good to be good for my health.  It is fab on Christmas Pudding, but also over ice cream.  Or straight out of the jar.  If you are serving a whole Christmas Pudding at once, you’ll need another batch of sauce. A regular batch makes a bit more than a pint.  We’ve never been able to resist having some awesome as soon as it’s made, and the remainder fits in a small jar.

• 1 c whipping cream
• 1/2 c butter
• 1 1/3 c Demerara sugar
• 1 tsp pure vanilla extract

Pour the cream in a small heavy bottomed saucepan.  Add butter and sugar, and stir over medium heat until the butter and sugar melt. Simmer for 10 minutes, stirring occasionally.  Remove from heat and stir in vanilla.  Refrigerate any leftovers.