The Rural Voice, 1999-09, Page 651 cup (250 mL) orange juice
1 cup (250 mL) fresh berries
In bowl, combine flour, baking
powder and orange rind. In separate
bowl, beat eggs slightly; stir in oil,
sugar, banana and orange juice until
well blended. Make a well in centre
of dry ingredients; pour in egg
mixture. Sprinkle with berries and stir
just until moistened.
Spoon into large deep well -greased
muffin tins, filling to top. Bake in
400°F (200°C) oven for 20 minutes
or until golden and firm to the touch.
ROYAL COUNTRY SCONES
1/2 cup (125 mL) dried currants
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) brown sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/3 cup (75 mL) butter
8 oz (250 mL) carton sour cream
1 beaten egg yolk
1 slightly beaten egg white
1 tbsp (15 mL) brown sugar
dash ground cinnamon
In a small bowl pour enough hot
water over currants to cover. Let
stand 5 minutes; drain well.
In a large bowl stir together next
five ingredients. Using a pastry
blender, cut in butter until mixture
resembles coarse cornmeal. Add
currants; toss until mixed.
Make a well in the centre of the dry
mixture.
Meanwhile combine sour cream
and egg yolk. Add sour cream
mixture all at once to dry mixture.
Using a fork, stir until just moistened.
Turn the dough out onto a lightly
floured surface. Quickly knead dough
by gently folding and pressing for 10-
12 strokes or until nearly smooth. Pat
or lightly roll dough to 1/2 inch (1.5
cm) thickness. Cut dough with a
floured 4 -inch (10 cm) round biscuit
cutter.
Place scones one inch (2.5 cm)
apart on an ungreased baking sheet.
Using a sharp knife, cut each scone
into four wedges. Do not separate
wedges. Brush top of scones with a
mixture of egg white and 1 tbsp (15
mL) water. Combine the 1 tbsp (15
mL) brown sugar and cinnamon, then
sprinkle mixture over tops of scones.
Bake in 425°F (220°C) oven for
12-15 minutes or until done. Remove
scones from baking sheet. Cool on a
wire rack 5 minutes. Break scone
circles apart into wedges and serve
warm.
CARROT GINGER
BREAKFAST BARS
1 cup (250 mL) quick cooking (not
instant) rolled oats
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) diced dried
apricots or raisins
1/4 cup (50 mL) finely chopped
crystallized ginger
1 egg
1/2 cup (125 mL) liquid honey
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) vanilla
1 1/2 cups (375 mL) shredded
carrots (3 medium)
In large bowl, combine oats, flour,
baking powder and salt. Stir in
apricots and ginger.
In small bowl lightly beat egg. Add
honey, oil and vanilla, stirring until
smooth. Stir in carrots. Add to dry
mixture, stirring just until moistened.
Spread in lightly greased 9 -inch
(2.5 L) square cake pan. Bake in
preheated 350°F (180°C) oven for
25-30 minutes or until firm and
toothpick inserted in centre comes
out clean.
Cool on wire rack before cutting.
LEMON CHIFFON TARTS
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) cornstarch
3/4 cup (175 mL) 2% evaporated
milk
1/2 cup (125 mL) water
2 eggs, separated
1 tsp (5 mL) grated lemon rind
3 tbsp (45 mL) lemon juice
24 baked, cooled tart shells (2-3
inch/5-7 cm)
berries
In small sauce pan, combine 1/2
cup (125 mL) of the sugar and
cornstarch. Stir in evaporated milk
and water. Cook and stir over
medium heat until mixture boils and
thickens. Reduce heat; cook 1 minute
longer. Remove from heat.
In medium bowl, beat egg yolks
slightly. Beat small amount of hot
mixture into yolks. Stir egg mixture
back into saucepan. Cook and stir just
until mixture thickens. Remove from
heat. Add lemon rind and juice.
Cover surface with plastic wrap.
Chill.
In bowl, beat egg whites until
Cool, crisp, delicious
APPLES
-. ties -
_ x.
iii,- -
r
Home Front Acres
Roger & Gail Farrell
9 varieties of apples grown
Also available' cider, pumpkins, squash
-1wy 21 north of Ambedey across from Pine River Cheese
Open 6 days/week 10 - 6
395-5246
ALMOND'S FRUIT STAND
Top Quality Produce
Wide choice of apple varieties,
potatoes, spanish onions, squash,
pumpkins, baked goods & crafts
Open daily all year
East of Meaford on Hwy. 26 519-538-2281
TPILLIUM
OI?CI-iAPDS
- Box 327, Clarksburg, ON NOH 1JO
Sales at Keady
Res: 705-444-5501
riic)
Stephen Wismar
Farm: 519-599-6545
GOLDSMITH'S
ORCHARD
"We specialize
apple pies
Hwy.
MARKET
in apples, com, cider.
and apple cider donuts"
26 west of Thornbury
519-599-3246
Sound View
Orchards
Apples • Pears • Plums
Pies • Honey • Cider
& Barbara Cline
Owen Sound
Grey Road 20
Hwy. 26 (519) 376-3991
-
Robert
438703,
3 km N.E. of
01
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' ranufrna Lambe's • J -,1......•
....Homemade Pes & kms, Apples & Apple Products y
Oven 7 lays a week year round
Highway 26. East of Meaford, (519) 5382757
SEPTEMBER 1999 61