I'm Just Here To Cook…and Eat!

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Girl’s Weekend Scones!

I told you about girls weekend last year. Such a fun weekend! I went again this weekend and had a blast. We made wine charm crafts and played board games, had some yummy antipasta and made scrumptious panini’s! My friend and I were in charge of breakfast items. She texted me the morning we were to head up to the lighthouse and said we could stop on the way for muffins. And I said, the typical cook I am, “no worries, I’m making some scones!” Yeah, I’m that girl. 🙂 I used a Good housekeeping recipe, but added chocolate chips. Here’s what I did.

Chocolate Chip Scones
recipe from The Good Housekeeping Cookbook, copyright 2001 Hearst Communications, Inc

2 cups all purpose flour
2 tbs plus 2 tsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup cold butter cut into pieces
3/4 cup milk
1 large egg separated
1 cup chocolate chips

Preheat oven to 375 degrees. In a large bowl, combine flour, 2 tbs sugar, baking powder, and salt. With pastry blender or two knives used scissor- fashion, cut in butter until mixture resembles coarse crumbs.
In a 1 cup measuring cup, with a fork, mix milk and egg yolk until blended. Make well in center of flour mixture and pour in milk mixture. Stir until just combined. Add chocolate chips and combine.

Turn dough into lightly floured surface and knead 5 to 6 times, just until smooth. With lightly floured hands, pat into 7 1/2 inch round. Transfer to a in greased cookie sheet.

With a lightly floured knife, cut dough into 8 wedges (do not separate wedges). In a small cup, lightly beat egg white. Brush scones with egg white and sprinkle with remaining sugar. Bake until golden brown, 22-25 minutes. Separate wedges. Serve warm, or cool in wire rack to serve later.


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I am definitely behind on posts, and owe a few! But this one had to be done today! Happy Easter, and Christos Anesti to all those that celebrate! Yesterday my cousin and I had a day of baking Greek desserts for Easter. She taught me how to make Galaktoboureko which our Cousin Mary taught us last Thanksgiving. I’ve never made it since then while Sam has. So she re-taught me how to make this, while I shared with her how to make Finikia – the Greek honey cookies I’ve shared with you before. I never actually knew if I liked this custard dessert. But let me tell you, the taste-bites we took last night were amazing. I had another piece today and brought home a doggy bag! Here is our recipe. Don’t forget, every Greek makes things different. This is how my cousin Mary does 🙂 Thank you Samantha for re-teaching me!


recipe written out my my cousins Samantha and taught to us by our Cousin Mary

for the syrup
2-3 cups water
2-3 cups sugar

for the filling
8 eggs
8 cups of milk
2-3 cups sugar
3/4 cup of Farina
2 tsp of whisky/brandy, or a slice of lemon, or a tsp of rose water
2 tsp vanilla
4 tsp of butter
2 sticks of butter

In a large saucepan, crack your 8 eggs and fold in your sugar until you get a thick slurry. Add in half of the farina, and set the rest aside.

In a separate saucepan on high heat, heat the 8 cups of milk (whole or 2%) until scalding. I usually don’t let it boil, just until I know it is very hot. (Don’t burn the milk!)

Add a ladleful of milk at a time to the egg-sugar mixture, mixing thoroughly each time. When all the milk has been added, add the remaining farina. Heat for a few minutes, on med-high heat until the Farina “grows” and you begin to see it boil. Stir constantly, but slowly to make sure nothing sticks to the bottom of the pan. When you have a thick consistency, turn off the heat. Stir in the 4 tablespoons of butter, and the flavoring of your choice (liquor, lemon or rose). Let cool completely.

While it cools, have someone else stir it to ensure that a crust doesn’t form on top. If no one else is available, stir it intermittently while preparing the next step.

The filo should take 20-30 minutes to defrost at room temperature, leave it inside the package. When you are ready to begin, unwrap it and roll it out. If you think you need to, you can cover it with a damp cloth to keep it from drying out. Have the butter in a bowl melted and ready to go, with a brush for brushing the sheets of filo.

Begin the first layer. Butter the tray, and place the first sheet of filo into the tray. Butter the top of that sheet and repeat until you have 8 sheets. When the filling is completely cooled, pour it into the tray, and begin the top layer. The top layer should also have 8 layers of buttered filo sheets.

Cutting the Galaktoboureko is the hardest part. Do it the best you can, it is your guideline as to where to cut after it is baked. It will not be possible to cut the filo after it is baked.

Place the tray into the oven at 350 degrees for 45 minutes. The top should be golden brown.

While the Galaktoboureko is in the oven, prepare the syrup. Take your 3 cups of sugar and 3 cups of water and bring to a full and rapid boil, and then set it aside to cool.

When you remove your tray from the oven, place it on a cool surface. Immediately pour the room temperature syrup over it one ladle at a time. Start with each corner, and pour slowly. You do not want the farina to come up from under the filo, or have the filo shift on you. Trace the lines with your sharp knife to help the syrup go deep into the dessert. You may not have to use all the syrup. When cooled, place in the refrigerator. This dessert needs to be refrigerated. Wait at least a hour or two before serving warm. It is best to wait until the next day. Enjoy!