Cream Scones

Ingredients
2 cups cake flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons sugar, plus more for sprinkling
1/2 teaspoon salt
4 tablespoons butter or other shortening
1 egg plus 1 egg yolk, well beaten
1/3 cup light cream
1/2 cup dried cherries
1 lemon, finely zested
1 egg white, slightly beaten

Directions
Preheat the oven to 450 degrees F.

Sift the flour, and then add the baking powder, sugar and salt and sift again. In a large mixing bowl, cut in the butter or shortening. Add the egg, egg yolk and cream all at once and stir until all the flour is dampened. Mix in the dried cherries and lemon zest. Then stir vigorously until the mixture forms a soft dough and follows a spoon around the bowl. Turn out immediately onto a slightly floured board and knead 30 seconds. Using a rolling pin, roll out until the dough is about 1/2-inch thick, and then cut into triangles. Place on an ungreased baking sheet. Brush the tops lightly with the egg white, and sprinkle with some sugar. Bake for 12 to 15 minutes.

SOURCE

Grilled Fruit with Bourbon Glaze

Ingredients
1/4 cup bourbon
2 sticks butter, softened
2 cups light brown sugar, packed firmly
2 lemons, juiced
1/2 cup water
Assorted fruit cut in 1/2 (peaches or plums)


Directions
Put the bourbon into a saucepan over medium-high heat and bring it to a boil. 


Boil for 1 minute to burn off the alcohol. 


Add the butter, brown sugar, lemon juice, and water. Bring to a boil whisking until all the sugar is dissolved. 


Simmer for 5 minutes. 


Let cool to thicken. 


Toss fruit with the glaze to coat or brush glaze over fruit with a pastry brush. Place fruit on the grill and turn once when light grill marks appear. 


Serve with ice cream and drizzle the remaining glaze over the fruit.


SOURCE

Lime Sherbet Punch

Ingredients
2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries


Directions
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.


SOURCE

Lime

Apple Strudel

Ingredients

Apple Strudel:

• 1/4 cup bourbon or apple juice
• 1/2 cup golden raisins
• 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
• 1/2 lemon, juiced
• 1 tablespoon lemon zest, finely chopped
• 1 teaspoon ground cinnamon, plus more for sprinkling
• 1/2 cup brown sugar, packed
• 1/2 cup crushed shortbread cookies
• 1/4 cup chopped pecans
• 2 tablespoons butter, cut into pieces
• 5 sheets phyllo dough from 1 pound package of frozen dough
• 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
• 1 tablespoon granulated sugar
• Confectioners' sugar
• Caramel sauce, purchased

Glaze:

• 2 cups confectioners' sugar
• 3 1/2 tablespoons milk

For the Strudel:

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.

*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.
SOURCE

Apples