Beth Cato's Blog, page 162
July 11, 2012
Bready or Not: Strawberry Scones
I confess, I have a thing for strawberries. My mom says it's because she inhaled gallons of strawberry freeze from Superior Dairy while she was pregnant with me. Maybe it's because of those in vitro strawberries, or maybe it's genetic. In any case, I love them.
It makes me sad that we live in a place (i.e. a vast, scalding hot desert) where I can't buy fresh, sweet strawberries like the ones back home. But I still compulsively buy strawberries on sale, even if they aren't quite sweet or ripe enough to be tasty on their own.
So what do I do with them?
I make lots of strawberry-banana smoothies, and I whip up these strawberry scones to feed myself and the husband.
This scones recipe is really nifty because you can completely mix the scones and then stick them in the freezer on a cookie sheet. Once they become icy little bricks, you can place them in a freezer bag and pull'em out to heat up when you feel the urge. That's right, they go straight from the freezer to oven. In my toaster oven, it takes about 25-30 minutes to bake them at 400; I imagine it would be about the same in a standard oven, but watch them closely after the 20 minute point.
Also, I learned a secret about scones by reading a King Arthur Flour cookbook: when you're mixing, don't completely incorporate the butter. It's fine to leave pea-size and smaller butter chunks. It's what makes the scones so tender. I wish I had known this years ago, when my first attempts at from-scratch scones ended up so dry!
Strawberry Scones
Recipe from Confessions of a Tart.
Ingredients:
1 cup strawberries (or other fruit)
3 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter
2/3 cup half-and-half or cream or cold buttermilk
[Remember you can easily make homemade buttermilk with milk and lemon juice or vinegar.]
Topping:
1 tablespoon turbinado or granulated sugar (optional)
Directions:
Preheat oven to 400 degrees. Lightly grease a cookie sheet or line with parchment paper.
If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside to macerate.
Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter. Stir in fruit; then add cream/half-and-half/buttermilk all at once. Flour your hands, and gently knead and turn the dough to make sure you get all the dry bits from the bottom. Sprinkle dough with extra flour if it's too sticky to work with.
Pat the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges (or smaller), then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. It's imperative you leave space between the scones, as they will expand in the oven! Sprinkle the top with the extra granulated sugar, if using.
Bake 20-25 minutes or until the tops are beginning to brown.
OM NOM NOM.
It makes me sad that we live in a place (i.e. a vast, scalding hot desert) where I can't buy fresh, sweet strawberries like the ones back home. But I still compulsively buy strawberries on sale, even if they aren't quite sweet or ripe enough to be tasty on their own.
So what do I do with them?
I make lots of strawberry-banana smoothies, and I whip up these strawberry scones to feed myself and the husband.
This scones recipe is really nifty because you can completely mix the scones and then stick them in the freezer on a cookie sheet. Once they become icy little bricks, you can place them in a freezer bag and pull'em out to heat up when you feel the urge. That's right, they go straight from the freezer to oven. In my toaster oven, it takes about 25-30 minutes to bake them at 400; I imagine it would be about the same in a standard oven, but watch them closely after the 20 minute point.
Also, I learned a secret about scones by reading a King Arthur Flour cookbook: when you're mixing, don't completely incorporate the butter. It's fine to leave pea-size and smaller butter chunks. It's what makes the scones so tender. I wish I had known this years ago, when my first attempts at from-scratch scones ended up so dry!
Strawberry Scones
Recipe from Confessions of a Tart.
Ingredients:
1 cup strawberries (or other fruit)
3 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter
2/3 cup half-and-half or cream or cold buttermilk
[Remember you can easily make homemade buttermilk with milk and lemon juice or vinegar.]
Topping:
1 tablespoon turbinado or granulated sugar (optional)
Directions:
Preheat oven to 400 degrees. Lightly grease a cookie sheet or line with parchment paper.
If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside to macerate.
Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter. Stir in fruit; then add cream/half-and-half/buttermilk all at once. Flour your hands, and gently knead and turn the dough to make sure you get all the dry bits from the bottom. Sprinkle dough with extra flour if it's too sticky to work with.
Pat the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges (or smaller), then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. It's imperative you leave space between the scones, as they will expand in the oven! Sprinkle the top with the extra granulated sugar, if using.
Bake 20-25 minutes or until the tops are beginning to brown.
OM NOM NOM.
July 9, 2012
Going from 58-degrees to 115
I spent the first week in July visiting my parents in California. It passed in a happy blur, full of all sorts of new experiences for Critter: his first fireworks, and a day trip to the ocean. The central California coast was too cool in the summer for him to swim--it was in the high 50s--but he did touch the ocean at Cayucos and was awed at the size of Morro Rock.
But alas, good times must come to an end. We returned to the Phoenix area on Saturday. It's supposed to be 115 here on Monday and Tuesday. I reeeeaaally need to hurry up and win the lottery so I can move to Cayucos...
Meanwhile, back in reality, there were several bits of amazing writing news last week that I can share now.
- My poem "Monsoon Sunset" was published at Every Day Poets.
- My story "Reading Time," previously published at Daily Science Fiction, was translated into Persian and published in Iran's Farheekhtegan. How cool is that?!
- I was interviewed by author Alethea Kontis.
But alas, good times must come to an end. We returned to the Phoenix area on Saturday. It's supposed to be 115 here on Monday and Tuesday. I reeeeaaally need to hurry up and win the lottery so I can move to Cayucos...
Meanwhile, back in reality, there were several bits of amazing writing news last week that I can share now.
- My poem "Monsoon Sunset" was published at Every Day Poets.
- My story "Reading Time," previously published at Daily Science Fiction, was translated into Persian and published in Iran's Farheekhtegan. How cool is that?!
- I was interviewed by author Alethea Kontis.
July 8, 2012
Sunday Quote hides from the heat
"One reason I don't suffer Writer's Block is that I don't wait on the muse, I summon it at need." ~ Piers Anthony
July 6, 2012
The Writing Rollercoaster Aims for the Horizon
Goals are important. Goals give a writer something to strive for, whether it's completing a story or meeting a deadline for a novel draft. I'm kinda goal crazy; I need to have something to work towards or I get all antsy and bitchy. I've made good progress on my 2012 goals (another pro publication? check! Chicken Soup publication? check!) but I have to look beyond a single year. My writing isn't a hobby. It's an exercise in masochism career.
Just as with any job, I've started at the bottom and worked up. I had my first publications in 2008. I've published more each year, at higher caliber markets. I have an agent. But there's one thing I've learned as I've gone along--there's no absolute high point where you stop and stay. Every story, every novel, presents new challenges. The rollercoaster metaphor is used an awful lot, but it doesn't quite do a writing career justice, not unless this rollercoaster is on a flat, rickety track that drags on for weeks or months of nothingness, then out of no where can drop like Niagara Falls or zoom as high as Everest.
Because if there's anything you can depends on in this publication game, it's waiting. Lots of waiting.
You write and do what you can, and after that, the story is beyond your control. It's up to the slush readers, interns, editors, and agents--and the readers, after publication.
I have particular long-term goals in mind as I rumble along on this rickety track. Within five years, I'd like to have a story or novel make the shortlist for a Hugo or Nebula. I'd also like to have a poem up for the Rhysling Award.
These are shiny possibilities off on the horizon. I can't control if I get them; in the meantime, I keep writing. I keep submitting. I keep going down the track.
Just as with any job, I've started at the bottom and worked up. I had my first publications in 2008. I've published more each year, at higher caliber markets. I have an agent. But there's one thing I've learned as I've gone along--there's no absolute high point where you stop and stay. Every story, every novel, presents new challenges. The rollercoaster metaphor is used an awful lot, but it doesn't quite do a writing career justice, not unless this rollercoaster is on a flat, rickety track that drags on for weeks or months of nothingness, then out of no where can drop like Niagara Falls or zoom as high as Everest.
Because if there's anything you can depends on in this publication game, it's waiting. Lots of waiting.
You write and do what you can, and after that, the story is beyond your control. It's up to the slush readers, interns, editors, and agents--and the readers, after publication.
I have particular long-term goals in mind as I rumble along on this rickety track. Within five years, I'd like to have a story or novel make the shortlist for a Hugo or Nebula. I'd also like to have a poem up for the Rhysling Award.
These are shiny possibilities off on the horizon. I can't control if I get them; in the meantime, I keep writing. I keep submitting. I keep going down the track.
July 4, 2012
Bready or Not: Chocolate Chip Pound Cake
Happy Independence Day to my fellow Americans! Happy regular ol' Fourth of July to everyone else!
Since it's a big holiday for cook-outs and BBQs, I'm sharing a recipe that's big and awesome and ideal for serving a crowd. This chocolate chip pound cake is just plain delicious. It has that perfectly tender pound cake center, the slightest firmness to the crust, and chocolate. Lots of chocolate throughout. It also makes for a delicious, sugar-powered breakfast. Who needs caffeine when you're powering your day with something that has almost 2 cups of sugar inside?!
I made this using all-purpose flour. The cake flour is by no means required to make a tender, perfect cake here.
Chocolate Chip Pound Cake
Recipe from Fine Cooking.
1-1-1/4 cups (2.5 sticks) unsalted butter, room temperature
2-1/2 cups cake flour or 2-1/3 cups unbleached all-purpose flour; more for the pan
1-1/2 tsp baking powder
1/2 tsp table salt
1-3/4 cups granulated sugar
2 large egg yolks, room temperature
3 large eggs, room temperature
2/3 cup whole milk, room temperature (or warmed in microwave)
4 oz very finely chopped semisweet chocolate or 2/3 cup mini semisweet chocolate chips
1-1/2 tsp. pure vanilla extract
Confectioner's sugar (optional)
Position a rack in the center of the oven and heat the oven to 350°F. Butter or spray a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.
On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.
With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined. In other words, combine stuff.
Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds. Fold in the chocolate.
Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.
Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. To make it extra pretty, sprinkle the cake with confectioners’ sugar before serving.
OM NOM NOM.
Since it's a big holiday for cook-outs and BBQs, I'm sharing a recipe that's big and awesome and ideal for serving a crowd. This chocolate chip pound cake is just plain delicious. It has that perfectly tender pound cake center, the slightest firmness to the crust, and chocolate. Lots of chocolate throughout. It also makes for a delicious, sugar-powered breakfast. Who needs caffeine when you're powering your day with something that has almost 2 cups of sugar inside?!
I made this using all-purpose flour. The cake flour is by no means required to make a tender, perfect cake here.
Chocolate Chip Pound Cake
Recipe from Fine Cooking.
1-1-1/4 cups (2.5 sticks) unsalted butter, room temperature
2-1/2 cups cake flour or 2-1/3 cups unbleached all-purpose flour; more for the pan
1-1/2 tsp baking powder
1/2 tsp table salt
1-3/4 cups granulated sugar
2 large egg yolks, room temperature
3 large eggs, room temperature
2/3 cup whole milk, room temperature (or warmed in microwave)
4 oz very finely chopped semisweet chocolate or 2/3 cup mini semisweet chocolate chips
1-1/2 tsp. pure vanilla extract
Confectioner's sugar (optional)
Position a rack in the center of the oven and heat the oven to 350°F. Butter or spray a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.
On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.
With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined. In other words, combine stuff.
Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds. Fold in the chocolate.
Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.
Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. To make it extra pretty, sprinkle the cake with confectioners’ sugar before serving.
OM NOM NOM.
July 1, 2012
Sunday Quote is in shock that it's July
"Being goal-oriented instead of self-oriented is crucial. I know so many people who want to be writers. But let me tell you, they really don't want to be writers. They want to _have been_ writers. They wish they had a book in print. They don't want to go through the work of getting the damn book out. There is a huge difference." ~ James Michener
June 30, 2012
Away, away!
I'll be enjoying the company of family this week and won't be online as much. I have posts scheduled for Sunday, Wednesday and Friday, so if LJ behaves, my ghostly presence will grace your friends-list. I'll reply to comments when I can.
June 29, 2012
Fight Through the Fear
Two months ago, I read a story prompt for an anthology call, and I immediately had an idea. However, I didn't start writing it. Why?
I was scared of the story.
See, it involved hard science. I don't write much hard science fiction. I'm very fact-oriented and OCD. I must get it right. This particular story idea required writing about teleportation, and I hadn't seen any other fiction approach it from my angle--a good thing, and also a bad thing.
Weeks passed. The idea still bugged me. I ran a number of searches through Google, trying to see if any actual research had delved into the tangent I was pursuing. I couldn't find anything.
My brother likes reading hard science, so I asked him (mind you, this is the first time I have ever queried him like this). He was pretty sure he had read something along those lines and he said he would try to find it again. I shoved the idea to the back of my brain. A couple more weeks flashed by.
I realized that the deadline for the anthology was a month out. I asked my brother if he had found anything; he hadn't. Part of me wanted to say, "Oh well, so much for that."
The other part of me was keenly aware of the truth: I was afraid of the story, I'd been procrastinating for weeks, and I'd used my brother as part of my procrastination excuse.
So I said, "Well, screw it," and I started writing.
Two days later, I had a draft. I posted it for critique and sent it around to a few other trusted souls. I even sent it to my brother--again, first time I have ever done that--and was shocked he liked it. I honestly don't know if he has read any of my other stories before. Also, since he now knew exactly where my story was going, he was able to give me pointed advice to get the science right. Yay!
I took all that feedback and revised. I submitted it. And you know what? Six days later the story was accepted. One of my fastest turn-arounds ever, and for an anthology I really, really wanted to break into... and after I spent a month scared of the story, so paralyzed by the fear of screwing up that I almost didn't try at all.
Fight that fear. Good things will come.
I was scared of the story.
See, it involved hard science. I don't write much hard science fiction. I'm very fact-oriented and OCD. I must get it right. This particular story idea required writing about teleportation, and I hadn't seen any other fiction approach it from my angle--a good thing, and also a bad thing.
Weeks passed. The idea still bugged me. I ran a number of searches through Google, trying to see if any actual research had delved into the tangent I was pursuing. I couldn't find anything.
My brother likes reading hard science, so I asked him (mind you, this is the first time I have ever queried him like this). He was pretty sure he had read something along those lines and he said he would try to find it again. I shoved the idea to the back of my brain. A couple more weeks flashed by.
I realized that the deadline for the anthology was a month out. I asked my brother if he had found anything; he hadn't. Part of me wanted to say, "Oh well, so much for that."
The other part of me was keenly aware of the truth: I was afraid of the story, I'd been procrastinating for weeks, and I'd used my brother as part of my procrastination excuse.
So I said, "Well, screw it," and I started writing.
Two days later, I had a draft. I posted it for critique and sent it around to a few other trusted souls. I even sent it to my brother--again, first time I have ever done that--and was shocked he liked it. I honestly don't know if he has read any of my other stories before. Also, since he now knew exactly where my story was going, he was able to give me pointed advice to get the science right. Yay!
I took all that feedback and revised. I submitted it. And you know what? Six days later the story was accepted. One of my fastest turn-arounds ever, and for an anthology I really, really wanted to break into... and after I spent a month scared of the story, so paralyzed by the fear of screwing up that I almost didn't try at all.
Fight that fear. Good things will come.
June 27, 2012
Bready or Not: Lemon Bars
There's something about summer and lemons. In my head, it brings together strong associations between Kool-Aid lemon-aid and Crystal Light that I made just about every summer from the time I was ten and on through my teenage years. That tart yet fresh lash on the tongue... yum!
I ended up marrying a man who loves lemon cake and lemon bars and lemony stuff. Therefore, in my early marriage years, it was important that I add some good recipes to my repertoire.
I found this recipe for lemon bars in a Real Lemon juice ad that accompanied the Sunday coupons. I tried it out, and it has become an old stand-by for me. It seems I must make it a few times each year, especially during the summer. I have tried other lemon bar recipes, some that are quite popular, but they just don't grab me the way this one does--it has a pleasant mix of salty and sweet. The ingredients may seem odd, but the saltine crackers really do make the recipe.
Lemon Bars
Ingredients:
1 package lemon or yellow cake mix
1/2 cup (1 stick) butter, softened
1 egg
2 egg yolks
2 cups finely crushed saltine crackers (note: this is a whole sleeve of crackers)
1 (14 ounce) can of sweetened condensed milk (NOT evaporated milk)
1/2 cup lemon juice
1) Get out a jelly roll pan and line it with parchment paper. This will make clean-up a breeze!
2) Preheat oven to 350-degrees. In a large bowl, beat cake mix, butter, and one egg until mixture is crumbly. Stir in saltine crumbs. Reserving two cups of the crumb mixture, press remaining crumbs on bottom of the parchment-lined pan. It's best to just use your fingers to mush it as evenly as possible.
3) Bake 15 to 20 minutes or until golden.
4) With wire whisk, beat 2 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust using a spatula or the back of a spoon. Evenly top with reserved crumb mixture.
5) Bake 25 minutes longer or until set and top is golden. Let cool. Refrigerate within 2 hours. Cut into bars. Store covered in fridge.
OM NOM NOM.
I ended up marrying a man who loves lemon cake and lemon bars and lemony stuff. Therefore, in my early marriage years, it was important that I add some good recipes to my repertoire.
I found this recipe for lemon bars in a Real Lemon juice ad that accompanied the Sunday coupons. I tried it out, and it has become an old stand-by for me. It seems I must make it a few times each year, especially during the summer. I have tried other lemon bar recipes, some that are quite popular, but they just don't grab me the way this one does--it has a pleasant mix of salty and sweet. The ingredients may seem odd, but the saltine crackers really do make the recipe.
Lemon Bars
Ingredients:
1 package lemon or yellow cake mix
1/2 cup (1 stick) butter, softened
1 egg
2 egg yolks
2 cups finely crushed saltine crackers (note: this is a whole sleeve of crackers)
1 (14 ounce) can of sweetened condensed milk (NOT evaporated milk)
1/2 cup lemon juice
1) Get out a jelly roll pan and line it with parchment paper. This will make clean-up a breeze!
2) Preheat oven to 350-degrees. In a large bowl, beat cake mix, butter, and one egg until mixture is crumbly. Stir in saltine crumbs. Reserving two cups of the crumb mixture, press remaining crumbs on bottom of the parchment-lined pan. It's best to just use your fingers to mush it as evenly as possible.
3) Bake 15 to 20 minutes or until golden.
4) With wire whisk, beat 2 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust using a spatula or the back of a spoon. Evenly top with reserved crumb mixture.
5) Bake 25 minutes longer or until set and top is golden. Let cool. Refrigerate within 2 hours. Cut into bars. Store covered in fridge.
OM NOM NOM.
June 24, 2012
Sunday Quote is baking a lemon pie
"No one ever committed suicide while reading a good book, but many have tried while trying to write one." - Robert Byrne
