Friday, February 19, 2016


I made turkey soup today. There's nothing more down home or delicious to me than homemade soup, and turkey is my favorite. To me, the turkey soup is just as important as having the turkey on Thanksgiving. So, with that thought, I actually store the extra stuffing, the gravy and carcass in the freezer until I'm ready to make this. And folks, that's exactly what I add to the soup. I don't measure anything out--it's whatever I have in the freezer and refrigerator.

In this pot, I have the carcass, carrots, celery, onions, sweet potatoes, chicken stock and chicken stock. You can add water if you like, but I prefer the rich taste of the stock. Once I done that, I let it simmer for an hour or more, then remove the carcass and place on a tray. While this is steaming, I'll add the leftover stuffing, the gravy, and if I have mashed potatoes, I'll add those too. It makes the soup a little thicker and it's a real meal in a bowl.

Once it's done, I remove the carcass, and as you can see, I got a bit of the vegetables, but don't fret, all that is going back into the pot. Taking two forks, I remove all the meat I can from the carcass and transfer it to another sheet pan, along with my veggies.

 Here's all the meat I got off the carcass. Isn't it amazing? And that's why I love making turkey soup afterward.
And Wella! I have the most satisfying BOWLFUL OF THANKSGIVING, served with a salad and garlic bread.

Tuesday, February 2, 2016


Gosh, it's been ages since I've posted! There's good reason for that. I was away and sick when I returned, which lasted three weeks. But now that I'm okay, I'm back cooking and baking. I hope you like today's recipe. It's a favorite of mine and called Creamy Scones. Before I give you the recipe though, let me tell you a little story about why they're so special to my husband and me.

Several years ago, we were on a cruise, and at one of the ports of call, we visited a French pastry shop and had the most wonderful scones. For an entire year, I made several batches of scones to no avail. Nevertheless, I didn't give up, and thank God I didn't because these taste just like them. They're rich and delicious!

PREHEAT OVEN TO 400 degrees
1 stick butter
2 cups all purpose flour
3 tbls granulated sugar
2 1/2 tsps. baking powder
1/2 tsp salt
2 tbls brandy
1 egg, beaten
6 tbls half-half, heavy cream or buttermilk
1/2 cup currants, raisins, chocolate morsels
Add the dry ingredients to a mixer bowl. Using the paddle attachment, place a towel over top of the head of the mixer to prevent the flour from flying out everywhere, on low until you have fine crumbs.
While the mixer is running, add the wet ingredients until the dough sticks to the paddle. Add the fruit or morsels and spin a few more times until incorporated.  Remove the dough onto the counter covered with plastic wrap and roll the dough out to a half-inch thickness.
Using a glass or cookie cutter, cut out 12 circles and place on sheet pan. Using an egg white, brush the tops of the scones and sprinkle raw sugar over top of each scone. Bake for 12-15 minutes.
 I use saran wrap on the counter to keep it clean so clean up is nice and easy!

 Here, I've rolled the dough thickness to 1/2 inch and am using the largest cutter because we like big  scones. :-)

 Here, I've used the heavy cream to coat the tops because I had it handy, then sprinkled the sugar over top. You can see the top left scone is coated with the sugar.
The finished product. Oh yum!
 Bon Appetit!