A country drive

06/30/2012

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On our last weekend in New Jersey, we found an old school house, now home to a fabulous deli...

An old see-saw, that I'm sure is now illegal (or certainly non compliant!)...

A very old American Flag...

And an old wooden fence displaying flags made by hand...

BUt where is the tea house with fresh scones, jam and cream? 
Picture
Click on the photo for Kate's famous scone Recipe x
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Crumble Inspiration

06/30/2012

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It's no Willy Wonker's, but behind these large blue doors sits a display case of scrumptious baked delights.
The 8 layer chocolate cake, 6 layer carrot cake, cookies, chocolate puddings, crumbles and coconut pie are to die for... 

Ordering backwards is the key. 
Pick out your pudding and then investigate the lunch options :) 
Lunch won't leave you disappointed either - the eggplant fries are worth every calorie!!!

Lilly's on the Canal can be found in the humble little town of Lambertville (antiquing heaven), on the Delaware River on the NJ/PA border.
Planning a weekend away? Breakfast, lunch AND dinner at Lilly's is totally acceptable :) 

Pantry Must Haves 

1 cup oats
3/4 cup gluten Free Flour
1/4 cup shredded coconut
1/4 cup sliced Almonds
1/4 cup sunflower seeds (optional)
4 oz butter
1 egg
1/2 cup of brown sugar
1 teaspoon of vanilla essence
1 teaspoon of cinnamon

Directions

1. Cut butter into small cubes
2. Using your fingers, rub the butter into the flour and brown sugar.
3. Add oats, coconut, sliced almonds and sunflower seeds. 
4. Mix in egg.

Sprinkle crumble onto your favourite fruit (frozen, mixed berries are my favourite - first spoon a little sugar over berries).  
Bake crumble for 30-40 minutes at 180C/ 350 F and serve with a dollop of fresh whipped cream.
xx
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Until we meet again...my beloved KitchenAid

06/20/2012

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A Facebook message from an old school friend back home in OZ, pantry products to use and a need for a packing de-stress sparked a new cookie experiment yesterday.  So here you are, 'S'mores Cookies'!  The last KitchenAid experiment before I hand my beloved machine to my partner in-crime, my BF and road trip guru...Nikki :-) 
Trust me it was a quick handover, a moment of tears and frustration..."KitchenAid WHY do you rip off the Aussies?A nation of born and raised bakers.  $800 (Aussie dollars)...Really??? It's criminal, the Yanks are a nation built on packet mixes...Costco - $200...this is consumer madness!'
So rant over, I now  leave you with the recipe...

Pantry Must Haves

2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) of butter
1 cup caster sugar
1/2 cup of dark brown sugar
2 teaspoons of fabulous vanilla essences
1 tablespoon of ground flax seeds- mixed with 3 tablespoons of water
1 egg white
12 ounces of shaved dark chocolate - Not Herseys!!
Mini marshmallows (4 per cookie)

Directions


  1. Beat butter and both sugars with an electric mixer (eg sniff sniff, KitchenAid).
  2. Add vanilla, flax seed mixture, egg white.
  3. Chop chilies finely and add to mixture (for less heat use 2, not 3)
  4. Add sifted flour, baking soda and salt.
  5. Add roughly chopped dark chocolate 
  6. Mix on a low speed.
  7. Using a small ice cream scooper, place cookie dough onto a lined tray.
  8. Bake for 10 minutes in a PREHEATED oven at 180C/350F.
  9. Place 4 marshmallows onto each cookie and then bake for an extra 5 minutes. 
  10. Cool on the tray for a few minutes then place onto a cooling rack.
GONE IN SECONDS...
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