Sews2Reap

I'm kinda known for my scones. They are a family favorite. We eat them with fresh fruit and a drop of heavy coconut cream for an easy lovely dessert. I found it was easy to adapt my traditional recipe and make it vegan!  I think reading Wodehouse, and Christie as a child made me love the idea of English Teatime. When I tried my first scone recipe I was hooked.  Ingredients: 2 cups unbleached flour 1 tsp baking powder 1/3 cup sugar, plus 1/8 cup for dusting 1 tsp salt 1/2 tsp vanilla extract 1/2 tsp almond extract 1/2 (approximately) can of first pressing coconut milk Directions: Set oven to 350 degrees. In a mixing bowl combine the flour, baking powder, salt and 1/3 cup sugar.  DO NOT shake up the canned coconut milk. Scoop out the top 1/4 of the can's thick white part of the coconut. Add the extracts. Combine gently, it should become crumbly. Continue to add small amounts of the clear portion ...

This is a versatile, fun, sweet bread that is great for giving in the starter or  finished form. If no one has given you a starter, no worries it is easy to start your own. Follow the recipe below. On the daily chart, it will be day one.  If you forget to stir one day or don't add on day 5, it won't ruin the starter. As long as you do stir fairly regularly and feed in once a week it will live.               Amish Friendship Bread NOTE: Do not refrigerate starter. It is normal for the batter to rise and ferment. If air builds up, let it out (we called this burping). Do not use metal bowl or spoons until you are ready to bake your starter. The fermentation process and metal do not mix. Day 1: Do nothing. Day 2: Stir. Day 3: Stir. Day 4: Stir. Day 5: Stir. Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Stir. Day 7: Stir. Day 8: Stir. Day 9: Stir. Day 10: Follow the directions below: 1.    ...