Whether you are hosting guests on a cold winter day, or just want some nice simple food to warm you from the inside out these recipes for flaky delicious scones and simple hamburger soup can hit the spot.
This recipe for scones comes from our family cook book. These scones go well with clotted cream or butter and strawberry jam.
- What you need:
- 1/3 cup margarine or butter
- 1 ¾ cups flour
- 3 tbsp. sugar
- 2 ½ tsp. baking powder
- ½ tsp. salt
- 1 egg
- ½ cup currants or raisins (optional)
- 4-6 tbsp. half-and-half cream
Start by combining the margarine/butter, flour, sugar, baking powder and salt until you have a mixture that looks like fine crumbs. Then beat the egg and stir in the mixture along with the currants/raisin (I choose to omit these this time). Lastly, mix the half-and-half cream into the mixture until you start to notice the dough you are making separate from the sides of the bowl.
Once you have a good dough you can knead it lightly on a floured surface approximately 10 times. You want to be careful not to over knead as it can cause your dough to turn tough and your scones hard. Next roll the dough ½ inch thick and cut it into circles. Place these circles on an ungreased cookie sheet and bake at 400 °F until golden for about 10-12 minutes. Once the scones are finished make sure to immediately remove them from the cookie sheet so that they do not continue to cook. Set out your butter and jam (or clotted cream if you prefer) and you are ready to go.
*Although these scones are slightly sweeter than the kind of biscuit that traditionally goes with hamburger soup, if you have a few left they taste delicious dipped into the hamburger soup below.
This is a soup my grandmother has been making for my family as long as I can remember. Not only is it easy to make, but also extremely filling despite being a thinner consistency than a hamburger stew.
What you need:
- ½ lb. of lean hamburger
- 2 cups water
- 2 cups beef broth
- 1 can of tomatoes or fresh tomatoes with the skin off
- 3-4 carrots
- 3 sticks celery
- 1 onion
- A couple sprigs of parsley
- Salt and pepper to taste
- Some pasta or pearl barley (if using pearl barley use about a cup)
Begin by prepping your ingredients. Cook the hamburger until there is no pink left. Then drain out all the excess juices out of the meat carefully. Chop all the vegetables and dump them into the pot along with beef broth. Add parsley and sprinkled in salt and pepper to taste. Heat soup til boiling and the simmer for 2hrs. After checking that the vegetables are soft add the pearl barley (no more than a cup). Often when I cook I think that the dry pearl barley amount doesn’t look like enough so I add more which results in a giant mess of mushy pearl barley stew that has absorbed all the broth. Therefor I recommend starting with a cup of pearl barley the first time you make it and then adding more next time if you don’t feel like it was enough.
Once the pearl barley/pasta is soft it is ready to eat. Feel free to serve with crackers and an additional sprig of parsley on top. Bon appetit!
If you haven’t seen our first Winter Recipes make sure to check them out here.