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•Picnic Etiquette
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Tea Thyme Scones
Basic Scones
Stawberry Banana Jam
Key-Lime Marmalade
Kettle's on, cups are waiting
favorite chairs anticipating.
No matter what I have to do
my friend, there's always time
for you. --Anonymous
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Basic Scones
Dress these little gems up with flavorful homemade jams.
Yields: 8 Scones
INGREDIENTS
1 2/3 cups self-rising flour
1/2 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons unsalted butter, cut into pieces
1 large egg
5 ounces milk
Additional milk for glazing the scones
Jam and butter and accompaniments
PREPARATION
1). Lightly grease baking sheet. Preheat oven to 425 degrees. In a bowl, sift
the flour, baking powder, sugar, and salt. Add the butter
and blend until it resembles coarse bread crumbs.
2). In another bowl, beat together the egg and milk.
Add the milk mixture, a little at a time, to the dry
ingredients until a sticky dough is formed.
3). On a lightly floured surface, roll the dough into
a round 3/4 inch-thick and with a biscuit cutter stamp
out rounds.
4). Transfer rounds to baking sheet, brush
top of rounds with milk, then bake for 12 to 15 minutes
or until lightly golden and bottoms sound hollow when
tapped.
TO SERVE
Line basket with a pretty linen cloth and place scones
inside, and serve with jam and butter.
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Strawberry Banana Jam
Yields: 8 (1 cup) jars
INGREDIENTS
4 3/4 cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
3 tablespoons fresh lemon juice
6 3/4 cups sugar
1 box SURE-JELL Fruit Pectin
1/2 teaspoon margarine or butter
PREPARATION
1). Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 1/4 cups into 6 or 8 quart saucepot. Mash bananas thoroughly. Measure 1 1/2 cups; add to saucepot. Stir in lemon juice.
2).Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
3). Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
4). Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. Or instead of inverting jars you may follow water bath method recommended by USDA. After jars cool, check seals.
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Key-Lime Marmalade
Yields: 6 cups
INGREDIENTS
10 key limes
Water
Approximately 9 cups sugar
PREPARATION
1). Remove the peel from the limes, being careful to eliminate any white pith, and cut into strips. Cut away all remaining pith from the peeled limes, then dice the flesh. Measure peel and flesh.
2). In a bowl, combine the peels and flesh with 2 cups of water per cup of lime mixture. Let sit overnight.
3). Measure the mixture and transfer to a large, heavy saucepan or casserole. Add 1 1/2 cups of sugar for each cup of the mixture. Bring to a boil over moderately high heat, stirring. Simmer until thickened, or until a candy thermometer registers 218 F. (about 1 hour).
4). Transfer mixture to 6 sterilized 1 cup preserving jars and seal. If desired, process in a water bath for 10 minutes, or store in the refrigerator.
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