Pumpkin Scones

Each fall I feel compelled try at least one thing from The Pumpkin Cookbook.This year's recipe was pumpkin scones. It is important to note that none of the recipes in this book are created with canned pumpkin, each recipe calls for an actual pumpkin. The ingredient list for this one says to use 1/3 of a small pumpkin, "about six ounces". I did not weigh the pumpkin I bought. Rather I guesstimated.

Once I took out the seeds and fibers, I cut the pumpkin into wedges, removed the skin, and grated the flesh. Next I blended together 2 cups of flour, a pinch of salt, 1 t. baking powder, and 1/4 c. of butter. I did actually use my electric blender because the recipe said to use a food processor (and such an apparatus I do not own). I won't be trying that again. What a mess, and so unevenly mixed. Next time I will simply use a pastry cutter.

3 T. sugar was added to the mix and then 1/2 c. chopped candied ginger, along with the grated pumpkin. I added 1/3 cup of evaporated milk, but the mix was too sticky, so I had to add some more flour until the dough was a better texture for rolling. I rolled out the dough and used a the edge of a glass in lieu of a cookie cutter to cut out rounds, and then brushed the top of each scone with milk. The scones baked for 10 minutes at 425.

Not much flavor from the "essence of pumpkin" but a seasonal ginger spiciness came through nicely.

Paper Sack Fish Fillets

It turns out that October is National Cookbook Month - who knew? James and I were glad to discover this in time to be able to take advantage of it, since we haven't been keeping up with this blog every week of late as was the original intention.

I pulled out a never-before-used cookbook - Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall Foose. I don't remember when or where we picked this up, but it is definitely one of the newer additions to our collection. This looks way more complicated than it is, and was fun to make, too.

The recipe calls for Catfish, but it was unavailable at our local fishmonger, so we bought some haddock fillets instead. In lieu of lunch sacks, I found two plain brown gift bags in my closet (reused from gifts I'd received - I try to reuse resources whenever possible) and then followed the instructions to spray the bags with cooking spray and then created the sauce with melted butter, olive oil, garlic, salt, lemon juice, and lemon zest. I poured some of the sauce over each filet, along with some pepper. Then then carefully placed each fillet into it's own sack along with a slice of lemon and a sprig of dill. I pulled out the twine handle from each bag and used them to tie the end of the bags closed. The fish baked at 350 for 10 minutes.

 The bags puffed up in the hot oven making for a lovely effect when serving. 

As the recipe directed I sliced the bags open at the table "for maximum effect".