Scones

As so many homeschooling families do, we use cooking for many things: home ec, math, science and down right fun. This is one of those occasions! On our AmbleRamble group, Dana shared this wonderful recipe. I could NOT wait to make it~usually we have a "special" breakfast...aka meat (bacon or sausage), french toast, or a coffee cake. The reason behind this was because Saturday mornings in the winter have a wonderful slow mode. We are all home and have time to really spend time on breakfast. I will definitely be adding this yummy recipe to our Saturday morning breakfast menu. Thanks Dana Wixson wixsond@hotmail.com

Basic Biscuits & Scones
Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon butter, chilled
3/4 cup milk
1/2 cup chocolate chips for scones (optional - NOT!)
1 beaten egg plus 1 tablespoon sugar for tops of scones
Makes 12 biscuits or 8 scones

Helpful Hints:For light, flaky biscuits and scones, be careful not to mixor knead the dough too vigorously. Biscuits and scones arebest when served warm.

Directions:Preheat oven to 450 degrees for biscuits, 375 degrees for scones.
Stir together flour, sugar, baking powder and saltin large bowl. Cut in shortening until mixture resemblescoarse crumbs. Stir in milk until soft dough forms.Turn dough out onto a lightly floured surface; knead 7-8times, just until dough is smooth. (For chocolate chip scones, stir in chocolate chips before kneading.)

FOR BISCUITS: Flatten to 1/2-inch thick and cut into2 1/2-inch rounds. Place 1 inch apart on large ungreasedbaking sheet. Bake until golden, 12-15 minutes.
FOR SCONES: Transfer dough onto ungreased baking sheet.Shape dough into flat, 8-inch round. Cut into wedges, butdo not separate. Brush with beaten egg and sprinkle withsugar (YES!), if desired. Bake round until golden brown, 20-25 minutes.Separate into scones.

Monk food

Yesterday we read Chapter 3, volume II, Story of the World. This chapter addresses the spread of Christianity to Britian. One of the suggested activities was to prepare Lentil soup. I have never had lentil soup but loved the idea of eating as the monks would. We ever pretended it was butter so we could have butter on our bread! Emily could not get over that the monks were not allowed butter on their bread nor that they were not allowed to meat at breakfast. "No sausage or bacon? Poor them!"

Emily loves to help in the kitchen and this was no exception. She loved chopping all the veggies, adding the lentils and watching the spinch wilt. The lentil soup was wonderful and easy to make. Emily on the other hand has a different opinion, can you say YUCK! Did I mention that Emily is an extremely picky eater? At least she tried the lentil soup.

Because we are a larger family I doubled the recipe for lunch tomorrow. Well that was the plan, for evening snack Jeff, Sarah Elizabeth and I had another bowl. At Sarah Elizabeth's suggestion a few bowls were shared with their Godmother and Godfather, they called to say the soup was yummy! So there was no soup left over for lunch! ;0)

Lentil Soup

1 onion (we used a vidalia)

2 carrots, chopped

2 cloves of garlic

1 bay leaf

1 (14.5) can crushed tomatoes

8 C water

2 Tbs. vinegar

1/4 C of olive oil

2 stalks of celery, chopped

1 tsp. dried oregano

1tsp. dried basil

1 C lentils

1/2 C spinich, rinsed and thinly chopped

Salt and ground pepper to taste

*Note: I added 2 Tbs. Johnny's Season (we sprinkle this on about everything!)

In a large soup pot, heat the olive oil over medium heat. Add onions, carrots and celery; cook until stir onions are tender. Stir in garlic, bay leaf, oregano and basil; cook for two minutes.

Stir in lentils, add water and tomatoes. Bring to a boil. reduce heat,a nd simmer for atleast one hour. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar, and season to taste. Enjoy!

This makes about 6 servings.