1 Tbsp. whole cloves
1 tbsp. allspice
2 16- ounce bottles pomegranate juice
2 quarts apple cider
1/4 cup fresh lemon juice
Combine all ingredients in large saucepan and simmer over low heat for 10 minutes. Pour through a tea strainer into mugs.
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PUMPKIN SCONES
~ delicious recipe found on coffeeworks.blogs.com
*
2 cups flour
1/2 cup brown sugar
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin
1 tsp. vanilla extract
Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together pumpkin, buttermilk and vanilla. Add to flour mixture and mix until dough comes together (don't overmix).
Transfer to lightly floured surface and knead gently 3-4 times. Shape/pat dough into circle about 1 1/2 inch thick. Slice in half and cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 Tbsp. milk). Sprinkle with Turbinado sugar.
Bake on cookie sheet @ 375 degrees for 20 minutes or until toothpick comes out clean. (6 scones)
Note: Although delicious, consider adding dried cranberries for added flavor. Liking the looks and taste of crispy 'nooks and crannies', instead of kneading, simply let rest for 5 minutes then drop 1/3 cup scoops of dough onto greased cookie sheet. Paint with egg wash, sprinkle with sugar and bake. Consider making a double batch. (16 -18) scones)
Serve with ~ PUMPKIN SPICE BUTTER
1/4 cup soft sweet butter
1/4 cup pumpkin puree
1 Tbsp. brown sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
Combine all and mix until creamy.
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