Wednesday, March 9, 2016


March's tablescape includes a wooden market basket with lots of moss – balls, clumps, different colors and textures and other natural materials like vine balls and stones.   It also includes some of our coastal decor and candleholders plus our signature starfish.  Later this month it will be transformed with a bunny and colorful eggs for our Easter celebration!

Here are the links to the top three March recipes plus some additional new recipes:

Follow the directions for Basic Scones to make the following variations:
WHITE CHOCOLATE APRICOT SCONES: Add 3/4c combination of white chocolate chips and dried apricot pieces to dry ingredients
BANANA SCONES: Add 1/2c brown sugar instead of sugar and 1c mashed banana instead of sour cream/yogurt
TUXEDO SCONES: Add 1/4c cocoa powder to flour mixture, then add 1/2c white chocolate chips and 1/2c semi-sweet chocolate chips before adding egg-sour cream/yogurt mixture

STUFFED STRAWBERRIES: Place 8oz chopped semisweet chocolate in bowl.  Bring 1c heavy cream and 1Tbs spearmint to scalding point, strain, add to chocolate and let sit 1-2 mins before stirring.  Whisk until smooth, then cover and refrigerate to firm.  Slice large strawberries in half, scoop out inside, fill with the ganache and sprinkle with powdered sugar.

FAIRIE THYME ROUNDS: Cream 1c butter and 1c sugar, then add 1 egg, 1Tbs thyme and 1 tsp lemon zest and mix well.  Add 2½c flour and 1tsp baking soda, then 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.   Thyme will help you see the fairies!

FAIRY PUFF STARS: Mix together 1 2/3c grated cheddar cheese, 1/3c grated mozzarella cheese, 1/2c softened butter, 1tsp DELIGHTFUL DILLY and a dash of cayenne pepper.  Gradually add 1c flour and blend until smooth.  Place a rounded teaspoon onto a greased cookie sheet and bake at 350 degrees for 15-20 mins or until golden brown.  Remove from oven and cut into stars.

CROCKPOT CRAB CHOWDER: Combine 3 1/2c chicken broth, 1/2lb diced potatoes, 1c diced carrots, 1 chopped onion, 2 diced celery ribs, 1 bag frozen corn, 1 minced garlic clove and 2tsp fresh thyme in a crockpot. Cover and cook on HIGH for 4 hours or LOW for 6 hours.  Stir in 1 diced red pepper, 1-12oz evaporated milk, 2Tbs cornstarch and 1/4tsp salt, replace cover and cook on either HIGH or LOW for 1 additional hour.  Add 8oz crab claw meat and heat through.

THYME & CHEESE BISCUITS: Mix 2c flour, 3tsp baking powder, 1tsp minced fresh thyme, 1/2tsp minced fresh parsley, 1/2tsp minced fresh rosemary and 1/2c shredded Monterey Jack cheese.  Cut in 5Tbs butter until the mixture is crumbly then add 1c milk until ingredients hold together.  Spoon mixture into greased muffin cups and bake at 450 degrees for 10-12 mins.

LEMON THYME BARS: Combine 2c flour, 2/3c powdered sugar, 2 1/2tsp lemon thyme and 1/2tsp salt to form crust, then cut in 1c butter until mixture is coarse and lumpy.  Set aside 1c of mixture and pat the remaining crumbs into a greased 9x13 baking pan.  Bake at 350 for 15-18 mins.  For filling, combine 1 1/4c sugar, 3Tbs flour, 3/4tsp ginger and 1/2tsp baking powder, then add 2tsp lemon zest, 1/2c lemon juice and 3 beaten eggs and blend well.  Pour lemon filling over warm baked crust, sprinkle reserved crumb mixture over top and bake at 350 for 20-25 mins.  Cool completely.  Mix together 3-4tsp lemon juice and 3/4c powdered sugar and drizzle over cooled bars.

"So whether you eat or drink,
or whatever you do, do it all for the glory of God
I Corinthians 10:31

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