CHILLIN' AT THE LAKE: 2012-01-01

Today was "take down the decorations and get organized" day. Usually a sad day, but not this year for some reason. My living room still looks warm and inviting and a little less cluttered! So, it's a good thing!!

post tree removal

It's raining outside, so it looks alot darker than it should for only 2:00 in the afternoon. Oh well, wasn't planning on going anywhere today anyway! Nice day to organize and get ready for the year!
Had a quiet New Year's Eve. Tom and I went to dinner at the Inn Saturday night and then home to watch the latest Pirates of the Caribbean movie. We almost made it to midnight this year - but we decided that it was New Years in Chicago, so that was close enough. LOL!!

We had a pre-Christmas breakfast meeting at work complete with Lite and regular eggnog courtesy of our branch manager. She made some scrumptous food and brought some fruit, too. MMMM good! There was about 1/2 a carton of Lite eggnog left Friday, the 30th, so I brought it home and promised to make some yummy eggnog scones for Tuesday morning. So, after the tree was undecorated and put away and the rest of the inside decorations were packed up, I baked a batch of scones. These are the same scones I made for our bake sale. My experiment that turned out pretty good!

scones on my favorite baking stone

sprinkled with cinnamon sugar

fresh from the oven

cooling on the rack - don't they look yummy?!

Okay, so you would like the recipe? Here you go:

2 1/4 cups of spelt flour

1/4 cup flax meal

1/3 cup sugar

1 tblsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1 - 1/14 cups eggnog

cinnamon sugar (optional)

Mix all the dry ingredients in a medium bowl with a fork. Make a well and add the eggnog. Mix until forms a soft dough. Add some spelt flour if too sticky. Dust a cutting board with flour and divide the dough into 2 balls. Knead 5 times on the board and then form a ball. Pat the ball into a 5-6 inch circle with a slightly higher center. Cut into 6 wedges and place on ungreased baking stone or cookie sheet. Repeat with the 2nd half. If you want, sprinkle each wedge with about 1/4 tsp cinnamon sugar. Bake at 425degrees for 18 minutes. Cool on rack. Enjoy!! Good warm with a little butter or jelly.

Yesterday I made some pumpkin custard using some of the same eggnog. Used my recipe for the experimental pumpkin pie only poured the filling into a 2 qt buttered round baking dish. We tried some with a little whipped cream this afternoon - yummy!!