Welcome to our cottage. Feel free to introduce yourself! We love new friends so stop back often!
Playing For You From Our Scented Cottage
Let Christmas not become a thing
Merely of merchant's trafficking,
Of tinsel, bell and holly wreath
And surface pleasure, but beneath
The childish glamour, let us find
Nourishment for soul and mind.
Let us follow kinder ways
Through our teeming human maze,
And help the age of peace to come
From a Dreamer's martyrdom.
Saturday, September 14, 2013
The Scent Of Maple Permeating The Air...
Close your eyes and imagine yourself in New England during the maple tapping (sugaring) season. The aroma of the sweet steam seeping out of the roof vents just invites you to step inside. I have always been a scone lover, and maple is not only one of my favorite scents, but also my favorite flavor. Although sugaring season is in March, you can fill your scented cottage with the wonderful smell of maple any time by baking these delicate scones. They freeze well also, so you can always keep them on hand for tea time.
3 1/2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 cup finely chopped walnuts
1 cup milk
1/2 cup maple syrup
1/2 teaspoon maple flavoring
1 cup powdered confectioners sugar
2 teaspoons half-and-half or cream or milk (you may need a drop more)
1/2 teaspoon maple extract
In a large bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in walnuts.
In a separate bowl, combine the milk, syrup, and maple flavoring.
Add the wet ingredients to the dry and mix until you've formed a dry soft dough.
Flour your work surface generously and scrape the dough out of the mixing bowl to the floured surface and knead one or two times.
Divide the dough in half.
Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
Transfer dough (it will be soft) onto a lightly greased cookie sheet.
With a knife cut each dough circle into eight wedges.
Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
Bake the scones for 12-15 minutes at 425, or until they're golden brown. Ovens vary so watch this closely the first time you bake them. My oven takes 10 minutes as I like them light brown so they stay moist.
Combine all frosting ingredients until creamy. When scones are cooled, drizzle frosting over the tops of them.
Deep within the winter forest among the snowdrift wide,You can find a magic place where all the fairies hide....
Yule Tide is here! With right good cheer, And joy in cottage and in hall; In frost's despite, We laugh and light, The fire of Christmas festival.
Sweet childish days, that were as long As twenty days are now. ~William Wordsworth, "To a Butterfly"
When Christmas bells are swinging above the fields of snow, we hear sweet voices ringing from lands of long ago, and etched on vacant places are half-forgotten faces of friends we used to cherish, and loves we used to know. ~Ella Wheeler Wilcox
I Love My Readers! Click Here To See Where They Are...
Blessed are the great-grandmothers, who hoarded newspaper clippings and old letters... For they tell the story of their time.
Click Here For Information On The Johnstone - Maxwell Feud
Click Here For Old Death Records
Click Here For County Tyrone, Ireland Genealogy Info
I'm A Tartan Lover
Are You In My Clan? Researching White, Sullivan, Fergusson, Cole, Morris, Crist, Sexton, Johnson, Sharp, Montgomery, Armstrong, Stewart, O' Dooley and more...
One Of My Maternal Lines
Never permit yourself to become the weak link in the chain of your generations.
Welcome! Please pour yourself a cup of tea and settle in and relax with me awhile. As you'll notice, I am captivated by ancient times, a soul misplaced in this modern day. I have a love for my ancestry and I believe people who grow up without a sense of how yesterday has affected today, are unlikely to have a strong sense of how today affects tomorrow.