Devonshire Scones for High Tea (English)

Ingredients 2 c. sifted all-purpose flour 2 tbsp. sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 1/3 c. butter 2 eggs 5 tbsp. milk ________________________________________ Sift together flour, sugar, baking powder and salt into a bowl. Cut in butter until mixture resembles coarse cornmeal. Add eggs to milk and blend well; stir into flour mixture. Turn out on lightly floured surface. Knead lightly; roll out or pat to 1/2 inch thickness. Cut into small triangles. Place on floured baking sheet. Brush with milk and sprinkle lightly with sugar, if desired. Bake at 450 degrees for 8-10 minutes or until golden. Cool on wire rack. ________________________________________

Pickled Green Tomatoes

Pickled Green Tomatoes Yield: Makes 2 12-ounce jars, or 1 pint and one half pint Ingredients • 1 pound green tomatoes, stemmed and cut into wedges • 1/2 cup white vinegar • 1/2 cup water • 1 1/2 teaspoons pickling salt • 2 teaspoons dill seed • 4 garlic cloves • 1/2 teaspoon peppercorn • 2 bay leaves Place the following into the bottom of each hot, ready-for-canning jar: • 1 teaspoon dill seed • 2 garlic cloves • 1/4 teaspoon peppercorn • 1 bay leaf Instructions 1. Combine vinegar, water and salt and bring to a boil. 2. Pack green tomato wedges into the jars. Pour brine slowly into the jars. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands. 3. Process in a boiling water canner for 10 minutes. When time is up, remove jars from canner and let them cool on a towel-lined countertop. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good. 4. Store in a cool, dark place for up to one year. Pickles are good to eat after one week of curing. They are particularly good with sandwiches and stews.

Heavenly Hash

At Christmas, we would always go to town to see Santa Claus arrive, or to the lighting of the Christmas Tree. Mother would take us to Sears Candy Counter and get candy. I remember that my brother always got Bridge Mix. My younger brother would get Spice Drops and Chocolate Stars. I would have Heavenly Hash. I remember one rainey, cold night that we made our way to the counter. I would walk around the square counter with slanted glass. I liked to give them all consideration, but I knew that I was going to have the hash. Today, I make my own hash and will share the recipe with you. 1 Pk. Almond Bark Candy Coating 1 Bag Large Marshmellows 1 Cup (+/-) Nuts Large Microwave Safe Bowl Rubber Spatula Foil Covered Cookie Sheet 1 package Almond Bark, broken into a large glass microwave safe bowl. I have a very large Measureing Bowl. Melt the chocolate for 50 second. Check to see if it has melted. I use a large rubber spatula to stir the chunks. If all is not melted cook for 30 seconds longer. Do not boil or elevate the temperature too high. The balance will melt from the heat of the bowl. Cut 1 bag of Large Marshmellows into warm chocolate. I use kitchen shears, cutting some completely, some 3/4 through, and I leave a few whole. Add 1 Cup of your favorite nuts. Stir to coat all Marshmellows and incorporate Nuts. Pour mixture onto a foil lined cookie sheet. Shake down. Allow to cool until solidified. You may chill in fridge. Once completely cool, slice into squares to your liking. This can be made with Waltnuts, Pecans, or Almonds. I normally break them rather than using whole. This is simple to make but is very showy and looks great in a covered container. Make enough to share with others in a bag or box. I like to make up containers of cookies and candies for friends and family. Make this a tradition for your family.

Who is Honey Daw'lin

Who is Honey Daw’lin? Lena Estelle Spradley was born in Saucier, Mississippi on September 29, 1924. A War Bride, She married James Joseph Webber, a native New Orleanian, on St. Patrick’s Day, in 1945. He fondly referred to her as Honey Daw’lin, and did until his death in 1991. The couple lived on Lee Circle in New Orleans and spent a lot of time in the French Quarter and along St. Charles Avenue. Favorite places included the Café du Monde, Aunt Sally’s Pralines, and Jackson Square.
As a homemaker, she cooked daily and always had some type of “Sweets”. She was a confectioner and baker extraordinaire. She was known for her Pecan Pralines, Chocolate Fudge, and Divinity. Christmas was her Magic Time.

The Cookie

The Cookie
James Edward Webber
The cookies nice, so round and brown,
With nice cold milk they all go down.
I dream each day of devils food,
The Moon Pie puts me in a happy mood.
In my cupboard there can be found
Cookies shaped both square and round.
For Cookies that are very thin,
I keep them in a Cookie Tin.
My cupboard there is fully stocked:
With cookie jars and biscuit crocks.
In each Jar there can be found,
Fig Newton’s next to Coconut Mounds.
Fat Spanish Bars that is so pudgy,
Brownies, double extra fudgy,
Dusty Powdered Lemon Cakes
Raspberry Rolls and Jammy Jakes
Tea Cakes are the very best,
Thumb Prints filled with Lemon Zest.
My favorites made with Almond essents,
No maybe it’s the Chocolate Crescents.
So when you come to visit me,
We’ll Sup on cookies and nice hot tea.
A cup or two, well, maybe three,
As we sit and dine neith the apple tree.

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