My brave Vermont quest to bring together food-love and mom-life.


Archive for the ‘scones’

Zucchini-Cheddar Muffins 0

Posted on August 22, 2011 by crankycheryl

What kills me is that when I consult this blog as a record of my days, it’s going to look like I did practically nothing this summer.

Friends, I did everything this summer.  The boys and I have been out and about, camping and playing and exploring. We’ve read a ton and seen movies and visited family and friends.  I’ve been cooking up a storm.  Canning, freezing, snacking, everything.

I’ve been working, and even (sound the trumpet) am preparing to start a brand new full time job with the University of Vermont’s Center for Sustainable Agriculture.  (Which, let’s face it, I wouldn’t jinx by advertising in advance, except the director has called and gotten my social security number and birthdate to get my paperwork started, so I’m pretty sure it’s true.)

I’ve written articles and emails and lots and lots of copy for a variety of projects.  Just not here, somehow.

Ah well.  We’re here now.

Among all of these other things, I had the good fortune to be able to provide the food for a friend’s brunch on the day after his summer wedding.  They had friends and family coming from all over the country, and they wanted to show off Vermont’s great food with a big Green Mountain brunch feast.

We got planning, and I scored some help from a friend who’s a NECI grad, and we spent a couple of days making all manner of piecrust and waffles and slicing fruit and making currant lemonade and steeping fresh mint for iced tea.  And maybe the most humble-appearing item of our line-up were these muffins, more like scones because they were so rich.  And containing zucchini because Pike said, “Well, it’s summer in Vermont.  We’ve got to have zucchini there.”  Which is totally true.

These muffins are so buttery, cheesy and good that they would have deserved to be on the menu anyway.  Just today, weeks later,  Z. helped himself to one right out the freezer from the few leftovers we’ve still got.  He would have eaten it that way, but Greg took pity and got him to thaw it in the toaster oven first.  Good.   Good either way.

Zucchini-Cheddar Muffins
Makes about 12
Adapted from Joy of Cooking

  1. Preheat an oven to 350.
  2. Grease a 12-cup muffin tin and set aside.
  3. Whisk together in a bowl:
  • 3 c. all-purpose flour
  • 4 t. baking powder
  • 1 t. salt
  • 1/2 t. baking soda
       4.   Add and toss to separate and coat with the flour mixture:
  • 1 c. shredded zucchini
  • 1 c. shredded cheddar
  • 1/4 c. chopped scallions
  • 3 T. chopped fresh basil (we had purple, so that’s what I used)
      5.   Whisk together in another bowl:
  • 2 large eggs
  • 1 c. buttermilk or yogurt
  • 4 T. melted unsalted butter or vegetable oil
       6.  Add to the flour mixture and mix with a few firm but gentle strokes, just until the dry ingredients are moistened.       (Let the batter stay lumpy.)   Scoop into cups of pan, then bake for about 30-35 minutes, or until a skewer comes out     clean.  Let cool in pan for a few minutes, then enjoy while a little warm, or else cool on rack.


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Makin' It 0

Posted on December 23, 2008 by crankycheryl


Like everyone, I’m looking to be extra-thrifty this year.  And like almost everyone, this means homemade love for those on the gift-exchange list.

I’m always wanting things to make that are relatively simple, have broad appeal, easy to make in big batches, and are somewhat showoff-ish and delicious.  I also like to give things that don’t have to be consumed immediately since nearly everyone is overwhelmed by all the sugary treats that appear in their lives.

So this year (spoiler alert if you’re a gift recipient of mine), I’m giving Chocolate-Raspberry Jam and Mocha Walnut Scone Mix.

Here’s the recipe for the scones, adapted from Recipezaar:

  • 1 cup all-purpose flour (for God’s sake don’t use bleached, 0kay?)
  • 1 cup white whole wheat flour
  • 3 teaspoons baking powder
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 t. instant coffee
  • 1 t. cocoa powder
  • 1/3 c. chopped walnuts (I substituted pine nuts – actually a seed, not a nut – for the nut-allergic people on The List)

You can get the bags that you grind your coffee into free in some places, which is what I got for packing it all up.  You, I’m sure, would have commandeered your delightful,obedient children to decorate the bags with festive holly sprigs and clever snowflakes.  Since mine were busy arguing over whether or not to watch Polar Express (they did), I took a black Sharpie and wrote what was inside the bag.  Then I found some free winter-ish stickers in the mailroom, and cunningly added those.  Tomorrow I’ll print out the instructions for how to turn the mix into baked goods on full-sheet stickers and put ’em on the back:

To make these Mocha Walnut Scones, you’ll need:

  • 1/3 c. butter
  • 2 T. lemon juice
  • 3/4 C. milk, plus 1 T. (optional)
  • 1 T. sugar (optional)
  1. Preheat oven to 425F.
  2. Empty jar into bowl
  3. Use pastry blender or fork to mix in butter until mixture looks like fine crumbs.
  4. Mix lemon juice and milk together and stir into batter.
  5. Place dough on lightly floured surface, and turn to coat.
  6. Knead lightly 10 times.
  7. Pat or roll into 9 inch circle on ungreased baking sheet.
  8. Brush with milk and sprinkle with sugar; if desired.
  9. Cut in 8 wedges, but do not separate.
  10. Bake 12-15 minutes till golden brown.
  11. Immediately remove from sheet; carefully separate wedges.

All right:  I haven’t given ’em a test run.  But I’ll have them done before December 25, unlike the scarf I’m excruciatingly
knitting for my father.

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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