Recipes for Women's Conference 2019

Lemon Poppy Seed Two-Bite Scones

Ingredients

• 2 fresh lemons
• 3 cups all-purpose flour 
• 1 tsp salt 
• 1 cup powdered sugar, divided
• 4 tsp baking powder
• 4 tsp poppy seeds 
• 2cup heavy whipping cream

Instructions

• Preheat the oven to 400ºF. Line a baking
  
  
  sheet with parchment. Use a small-holed cheese grater or a zester to remove the zest from the lemon, then squeeze the juice into a separate bowl. You'll need about 2 tsp of zest and 2 Tbsp juice.
• In a large bowl, stir together the flour, salt, 1/2 cup powdered sugar, baking powder, poppy seeds, and 2 tsp lemon zest. Make sure these ingredients are well combined.
• Stir the cream into the dry ingredients until a shaggy ball of dough forms. The dough will be fairly sticky. Turn the dough out onto a floured surface, divide it into four pieces, and shape each piece into a disc (about 3 inches diameter and 3/4 inch thickness). Cut each disc into  four triangles.
• Arrange the cut scones on the prepared baking sheet. Bake the scones for about 15 minutes, or until they just begin to barely turn golden brown on top.
• While the scones are baking, place the remaining 1/2 cup powdered sugar in a bowl. Stir in about 1 Tbsp lemon juice, or just enough to form a thick glaze.
• When the scones have baked, remove them from the oven, let them cool, then drizzle with the prepared lemon glaze.'
  
  

  

  Clotted Cream for Lazy People

  Ingredients

  1 cup whipping cream
  1/2 cup sour cream
  1 generous teaspoon powdered sugar
  1 pinch of salt
  

  Directions

  1. In a large bowl or the bowl of a stand mixer, pour in whipping cream. 
  2. Use hand mixer or stand mixer's whisk attachment to whip cream into peaks. 
  3. Add sour cream, powdered sugar, and salt to cream, and whisk by hand to combine. 
  4. Store in the fridge until tea time. 

  
  

  TEA SANDWICHES

  

  Cucumber Sandwich - sliced cucumbers with a cream cheese and dill spread on wheat bread.
  Turkey - Turkey with cranberry infused cream cheese on white bread.
  Egg Salad  - Eggs, Mayonnaise, chives and mustard on Onion Dill Rye bread.
  
  

   

   

   

  Lemon Bars from the Lion House cookbook

  

  1/2 cup butter or margarine, softened
  1/4 cup plus a few Tbsp. powdered sugar
  1 cup flour
  Preheat oven to 325. In a large bowl, cream butter and 1/4 cup powdered sugar; add 1 cup flour. Spread in an 8x8-inch pan and bake for 15-20 minutes. While crust is baking, prepare filling.
  Filling:
  2 eggs
  1 cup sugar
  2 Tbsp. flour
  2 Tbsp. lemon juice
  grated rind of 1/2 lemon
  In a medium bowl, beat eggs slightly and add sugar, 2 Tbsp. flour, lemon juice and lemon rind. Mix well and pour over hot crust immediately after removing it from the oven. Bake for 15 to 20 minutes. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into 2-inch squares. Serve with vanilla ice cream, if desired. Makes 16.
  
  

  Decadent Brownies

  

  
  Take a brownie mix, mix per directions (we used the Ghirardelli mix from Costco.  Place 1/2 of the batter in a greased 9 x 13 pan.  Place three large Toffee Symphony bars in middle, top with the rest of the batter and cook as directed.
  

   

   

   

   

  Thumbprint Cookies

  • 3/4 pound (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 7 ounces sweetened flaked coconut
  • Raspberry and/or apricot jam

  Preheat the oven to 350 degrees.
  In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes.
  Roll the dough into 1-1/4 inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.