WEEKLY MENU 10.17.21
We’re making an easy dessert during the Weekly Menu 10.17.21 ~ because autumn screams BAKE! don’t you think?
Even if you’re not much of a baker, the scones on the Weekly Menu 10.17.21 should make the cut. They’re easy, cinnamon-y and absolutely delish with a cup of tea. I’ve had a love affair with scones for as long as I can remember. I love, love, love romance novels, and basically cut my teeth on standard Harlequin Romances that I bought at Woolworth’s for $.60 each. But I moved eagerly into Regency Romances.
Regency romances are a subgenre of historical romance novels set during the period of the English Regency or early 19th century.
Goodreads
I moved into general Historical Romances because I loved the variety as well as descriptions of various periods of time. But I stuck with England and this basic time period. (Don’t get me going on Scotland – YAY!) One of my all-time favorite English books is Devil’s Bride by Stephanie Laurens. (Affiliate links precede and/or follow. See Disclaimer Page for detail.) I highly recommend it (and now I’m going to have to do a re-read) for many reasons, but scones actually play a part in a major plot point. (Say that three times fast.)
What are scones?
Scones are in a category of the baking world called quick breads. This means that scones (and other quick breads like biscuits) can be made and baked quickly because chemical leavening is used instead of yeast to make the bread rise.
Scones are very similar to an American biscuit and the two baked goods have very similar ingredients and techniques for making them. While there are varying kinds of scones around the world, the scones that are typically seen in American bakeries are slightly sweetened and typically have fruit or other add-ins mixed in.
Baker Bettie
They’re often served at tea, although I think they make a nice, light dessert that’s not overly sweet. Scones are tasty with a cup of tea or coffee too, so leftovers make a fabulous breakfast. They’re tremendously simple, and don’t need any special equipment. Plus they don’t need to be kneaded like regular bread. I am still usually able to get flour all over me when I make them, so I try not to wear black when I’m in the kitchen.
Pinkies up while eating!
Of course the Weekly Menu 10.17.21 has some fast, simple meals on it in addition to our celebratory Sunday dinner. We’re making a big old crockpot full of chicken on Monday night. The Shredded Chicken Joes are actually a little sweet and savory, like a sloppy joe, only made with chicken. They work great as sliders, but the chicken is equally at home on top of a nice green salad.
A friend of mine told me how to shred chicken the easy way: plug in your hand mixer and, using it on low speed with the regular blades, shred the chicken right in the crockpot. It works well, but can give you a little finer texture than fork-shredded chicken. But it is very fast. Give it a shot!
WEEKLY MENU 10.17.21
RECIPE LINKS
EASY SHEET PAN PORK CHOPS
CINNAMON CHIP GLAZED SCONES
SHREDDED CHICKEN JOES
PEANUT NOODLES
SPICY MICRO-STEAMED BROCCOLI
MEXICAN STREET CORN CASSEROLE
HAM & BACON SANDWICHES
GOULASH
ROASTED RED PEPPER TOMATO BASIL SOUP
The scone recipe is from Sprinkle Some Sugar. We’re using the recipe for Sheet Pan Pork Tenderloin but we’re making chops (because that’s what we have). That recipe is from No. 2 Pencil. I found the All-American Goulash at The Recipe Critic. And the yummy (low carb!) Roasted Red Pepper Tomato Basil Soup is from Pass Me Some Tasty.
