Cranberry Walnut Scones: What a Wonderful Breakfast Treat

Last night before bed I was thinking what wonderfulness can I make tomorrow morning.

I have decided that we can eat “good for you” food every weekday but the weekends are special and we should have something even better.  So Sundays I make something wonderful like Lobster Rolls or a Pork Tenderloin Roast with Homemade Sauerkraut and Root Veggies or a Moroccan Roast Chicken with Guava Paste.  But Saturday morning should be special also.  So I remembered making scones once before.  The recipe was from a Rachael Ray cookbook and honestly it did not do it for me.  So I got on the computer and found a recipe from All Recipes.

img_3434I of course made some changes and this is what I came up with:

Cranberry Walnut Scones

Heat the oven to 400 F.  In a medium-sized bowl mix the top 5 ingredients.  Grate the butter into the flour mixture and with a pastry blender or two knives cut the butter into the flour mixture. Do not use your hands as it will melt the butter. Add the walnuts and mix well, place in the fridge until ready to add the wet ingredients. In a separate bowl add the sour cream or the cream and vinegar mixture and set aside.  Add egg to cream and mix well.

Add your egg/cream mixture to your dry ingredients. With just a few strokes incorporate it – it will have dry ingredients that have not mixed well.  No problem just turn out onto a work area (I use a large plastic place mat).  With your hands knead gently until you have a soft dough.  Do not overwork, you do not want to melt the butter pieces. Just a few strokes with your hands should incorporate it into a nice dough.  Shape into a disk about 1/2 inch thick and approximately 7 inch diameter. Sprinkle top evenly with cranberries and pat into the dough. Sprinkle with the white sugar. Cut like a pie into 8 pieces.

Place on a baking sheet with parchment or another non-stick mat. Bake for 15 to 17 minutes.  Watch that the bottom does not burn.

Serve hot with honey butter mixture or my favorite cream and honey.

Cream or Butter Sauce:

  • 2 tablespoon butter or heavy cream
  • 1 tablespoon light honey

Mix together and serve on the side with the hot scones.

Great with a good cup of coffee sitting on your porch watching the street come to life.

Simple Semifredo Ice Cream

I honestly can’t say that I am obsessed with good food, and I do not consider myself an Uber Gourmet or some other sideways fancy title. I am just a cook who loves good food, good ingredients and experimenting with different cuisines.  Ask Joe if I have made the same thing twice ever and he will tell you, Never!  I started this back right after we were married. Our food budget including personal items, cleaning supplies and all food items for most of our weekly meals and it was a whopping $20 per week.  Yes, this was back in the early 70’s and we managed on that budget along with several nights a week eating out as we were both going to college after our full-time day jobs.  We ate a lot of ground hamburg meat, I made meatballs, meatloaf, meat spaghetti sauces all on Saturday morning and froze them for the next week. Joe’s family had certain meals on the same day every week. That will never happen in our home, I get bored with the same old, same old and have this need to change, improvise and make it different almost every time.  Now there are certain recipes made by my Mom that will always remain the same but for everything else it is fair game for me to change it up!!!

So how does this lead into making Semifredo, well…I at one time had hundreds of cookbooks and love watching cooking shows. I have total series of Julia, Jacque, most of the shows Keith Floyd made, to Gok Wan, Ming Tsai, Jamie and Hugh Fearnley-Whittingstall to name just a few. My cookbook collections included Southern Livings annuals, Cooking Light annuals, Betty Crocker, Joy of Cooking, Better Homes and Gardens and so many other I honestly cannot name them. These are books and the chefs that have shaped the cook that I am today.

I just watched Better Homes and Gardens Australia and the one presenter was making Semifredo which is a semi hard Italian ice cream.  It looked interesting so I decided to try it for myself.

I found a very easy recipe by Donna Hay:

Donna Hay Basic Semifreddo


  • 3 eggs
  • 2 egg yolks extra
  • 1 teaspoon vanilla extract
  • 1 cup (220g) caster (superfine) sugar
  • 2 cups (500ml) single (pouring) cream


  1. Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
  2. Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
  3. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Makes 2 litres.

 This is the base we use in all our semifreddo recipes. You could create your own flavour by folding a range of fruit, spices or syrups through the mixture. Think passionfruit pulp, puréed mango or whole berries such as raspberries or blueberries.

Recipe by Donna Hay.  This is the actual recipe off the internet and Australians spell many words differently that we do in the US.  So don’t comment on the spelling, just try the recipe. It is fabulous.

I made waffles this morning and this was a snack this afternoon.  REALLY SPECIAL.

IMG_2975 We will never be stick thin, I know and accept that fact. Our lives are full, full of peace, happiness, good food, good conversations and a great relationship that has matured and bloomed into a fabulous life.

Corn Soup

Gonzalo started to bring corn already shucked and ready to eat. Five large ears for $1 a bargain especially as I do not have to clean it. So I decided to make us a nice hardy soup.


Corn and Potato Soup

  • 5 medium to large ears of corn cut from the cob
  • 1 large red onion coarsely chopped
  • 3 cloves of garlic coarsely chopped
  • 2 stalks celery chopped fine
  • 2 Tablespoons olive oil

Sauté onions, garlic and celery for a few minutes to get soft in the olive oil. Add corn and sauté for a few minutes more.

  • 1 bullion cube vegetable or chicken
  • 2 cups of water
  • You can use homemade chicken or veggie broth in place of the above two ingredients
  • 6 allspice berries crushed to a powder

Add water and bullion cube or homemade broth along with the allspice powder. Simmer for 15 minutes and test corn for tenderness.

  • 3 small potatoes cut into small cubes, no need to peel

Add cut up potatoes and bring back to a simmer for an extra 10 minutes, test potatoes.

  • 1 cup milk or cream
  • Pepper to taste

Add milk or cream and pepper.  Gently simmer for another 10 minutes. Taste for salt and add if needed.

  • 1 spring onion sliced thinly as garnish


Filling and yummy.