Hi!
Do you need some easy tips for fall entertaining? Check out this article in the Chicago Tribune written by their Food & Wine Critic, Bill Daley. I contributed tips and recipes to this helpful article. Click here to view.
Happy Fall Entertaining,
Patricia
Pumpkin Scones with Maple Icing (Makes 6 large scones)
2 ½ cups all-purpose flour
¼ cup brown sugar, firmly packed
1 tablespoon baking powder
¾ teaspoon pumpkin pie spice
½ teaspoon salt
½ cup (1 stick) butter, cut into small pieces
¾ cup canned pumpkin
1/2 cup milk
Maple Icing
1 cup powdered sugar
1 teaspoon real Maple syrup
1 tablespoon milk, plus up to 2 teaspoons more
Pre-heat oven to 375 degrees. In bowl, mix flour, brown sugar, baking powder pumpkin pie spice and slat. Add butter, cut with pastry cutter or two butter knives in a criss-cross motion to form pea-size crumbs.
In a separate bowl, mix pumpkin and milk together. Add to flour mixture and stir until moistened. Knead on floured board about 5 times. Do not over mix or the scones will not be tender. Form dough into 6 inch round, about 1 ½ inches thick and cut into 6 equal-sized wedges. Bake on a baking sheet sprayed with cooking spray for 18-20 minutes.
Cool and prepare icing by mixing ingredients in small bowl. Drizzle on cooled scones and serve.
The kids are back in school and it is time to catch up and invite your friends over for a weekday get-together. Delight your guests with this easy entertaining menu that includes 4 choices of coffee drinks; Café au lait, Austrian Coffee, Belgian Coffee and Iced Caramel Frappucinos. Prepare a fresh pot of coffee to use in all four choices. In my next post, I’ll give a wonderful recipe for tender Pumpkin Scones with Maple Icing to serve at your coffee. Happy Entertaining!
Caramel Frappucino
1/2 cup coffee
2 tablespoons sugar
1/2 cup milk
2 cups ice
¼ cup caramel sundae syrup
1 can whipped cream
Combine all ingredients into electric blender and blend until drink is smooth. Serve in coffee cups and top with whipped cream and drizzle with caramel syrup.
Café au lait
Warm milk on stovetop or microwave until hot, but not scalded. (Do not bring to a boil). Prepare in a cup with equal quantities of hot coffee and milk.
Austrian Coffee
Pour a freshly brewed cup of coffee. Top with whipped cream and ground cinnamon and serve.
Belgian Coffee
Add 1 square of chocolate to a 1 cup of hot coffee.
