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352 pages
Jun 2005
Herald Press

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Spring          Breads and Breakfast

Maple Walnut Scones

Good for breakfast, dessert, or with a fresh salad for supper.

Yields 10-12 scones

31/2 cups / 875 ml flour
1 cup / 250 ml walnuts or other nuts
(finely chopped)
4 teaspoons baking powder
1 teaspoon salt

Combine thoroughly.

2/3 cup / 150 ml butter (chilled)
Cut in until mixture resembles coarse crumbs.

1 cup / 250 ml milk
1/2 cup / 125 ml maple syrup

Stir in and work into soft dough; knead 5-6 times. Roll out 1/2-inch
/ 1-cm thick, about a 7-inch / 18-cm round. Cut into 10-12
wedges; place on greased baking sheet. Bake in preheated oven
at 425F / 220C until golden, 15-18 minutes. Serve immediately.



Today the air feels pregnant with spring. Oh, I admit it doesn’t look real spring-like with eight inches of snow on the ground. But the air—ah, just take a breath! In the sunshine it’s warm, fresh, expectant. Yes, today’s the day. Get out the brace and bit, the hammer, the old milk jugs and the spouts. Put on your boots and coat. It’s maple-sugaring time. Life is surging up the trees. Of course, it still looks like winter. The trees are still naked; the ground is still covered with snow. But here’s a maple tree. You drill the first hole. Press hard and turn. Slowly the wood shavings fall to the ground. Ah, they’re damp. Remove the bit. Clean the hole. Look! A drop—two, three. The sap is running! —MBL