Maple Glazed Scones

3 cups all purpose flour
4 tablespoons (packed) dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup (or more) plus 6 tablespoons whipping cream
1/2 cup plus 2 tablespoons pure maple syrup
1/3 cup (about) powdered sugar

Preheat oven to 375°F. Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.

Bake scones until golden and tester comes out clean, about 20 minutes. Transfer to rack.

Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.

Drizzle or spread glaze over warm scones. Let stand until glaze sets.

We made this recipe  at a French & Indian War encampment in the fire, with a few differences.  Instead of one round, we made two smaller ones to fit into pie pans. We heated a dutch oven in the fire, then pulled it out, set a trivet into it, set the pan of scones on top and covered them. Then we laid down a bed of coals, put the dutch oven over them and added coals to the top. After about 10 minutes we checked on them, and turned the top to prevent hot spots. Another 10 - 15 minutes and they were done. We let them cool a bit and then glazed them. Although they were dark on the bottom, they went over very well.  Many thanks to my sous chef Caroline, who did a lot of the work on these scones in primative conditions.

Lemon Coconut Bread

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cups milk
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 cup sugar
2 cups shredded coconut (sweetened or unsweetened)
1/3 cup butter, melted

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
In a medium bowl or a large measuring cup, whisk together eggs, milk, lemon juice, lemon zest and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.
Add in melted butter and stir until just smooth, being careful not to overmix.

Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

Mrs Fred Osborn's Corn Salad

This is an old family recipe from probably 50 years ago or more.

Corn Salad  by Mrs. Fred Osborn

Corn from 18 ears of corn
2 red peppers
2 green peppers
4 onions
1 head cabbage
1/4 cup salt
1 and 1/2 cup sugar
1 quart vinegar

Chop everything fine. Boil together 15 minutes.

It doesn't say but I would think at this point you would cool and serve.