While Jason and I ended up at another church with an entirely new sunday school class because our hearts ended up desiring a smaller church home, Amy and I still continue to stay in touch and get together when we can. She never stopped reaching out even after our move to Kingsland which says so much about her and her heart. She brought dinner over for us only a few short days after having Collins and has continued to be a sweet friend that God has blessed my life with.
Lemon Basil Scone Sandwiches with Lemon Aioli
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup cold unsalted butter, diced
1/2 cup grated parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons lemon zest
1 cup heavy whipping cream
1/4 cup EVOO
1 cup heavy whopping cream
1/4 cup olive oil
2 tablespoons garlic salt
1/4 lb thinly sliced deli roasted turkey breast
baby spinach leaves
Preheat oven to 375. LIne a baking sheet with parchment paper; set aside.
In a medium bowl, combinging flour, baking powder, salt, and pepper. Cut in butter with a pastry blender until mixture is crumbly. Sitr in Parmesan,basil, and zest. Gradually add cream, stirring just until dry ingredients are moistened.
On a lightly floured surface, roll out dough to 3/4 inch thickness. Cut with a 2 inch round cutter. Placed on a prepared baking sheets; brush tops of scones with olive oil and sprinkle evenly with garlic salt. Bake for 16 to 18 minutes or until lightly browned. Remove to wire racks, and cool slightly.
Cut scones in half. Spread each cut side of scone evenly with Lemon Aioli. Layer turkey and spinach leaves evenly over bottom halves of scones.
3/4 cup mayo
1 tablespoon lemon zest
2 tsp fresh lemon juice
1/4 tsp ground red pepper
Combine all ingredients in a small bowl. Cover with plastic, and chill for 1 hour before serving.
Feta Cheese Truffles
4 oz. cream cheese, softened
1 (4oz) container crumbled feta cheese
1/2 tsp worcestershire sauce
2 tsp finely chopped onion
1/4 tsp black pepper
1/2 cup chopped fresh parsley and/or thyme
Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover mixture tightly, and chill at least 1 hour or until firm.
Roll cheese mixture into 3/4 inch round balls. Roll each ball in parsey or other herb. Serve immediately, or cover and chill until ready to serve. If chilled, let stand before 30 minutes before serving. Serve with cucumber slices, grape tomatoes, kalamata olives, and whole almonds.
Pin It Now!