All about theTable Serve it up Sassy!®
Celebrating Spring Tables, Florals, Recipes & More!
MAGAZINE-Spring Issue
Contents
All About the Table Vol.2 Issue 2 Spring 2024- March April May
Cover Image Photo/Style- Liz Bushong Table Scape: Tulips in Bloom Features: Tulips in Bloom Tulip Vertical Cake Sassy Spring Veggie Board Every Bunny’s Welcome Easter Dinner Mother’s Day Tea In Every Issue: Editor's Note Favors & Finishing Touches-Serve in Style Recipe Index & Resources Table Talk-Devotional Contributors: Connie Clyburn-Table Talk-Come to the Table
Published Quarterly by ServeitupSassy.com® All Rights Reserved in all countries & territories.The cover and contents of All About the Table magazine are fully protected by copyright and can not be reproduced in any manner without prior written permission. Contact: info@lizbushong.com
A LIFESTYLE MAGAZINE FOR ENTERTAINING
Editors Note...
It’s beginning to look alot like Spring! You thought I was going to say Christmas? Now we can gently kiss winter goodbye as we witness fresh blooming trees, brighter lawns and early signs of daffodils. Even though we might have a few cool days and nights it only helps awaken spring bulbs to burst forth from their sleepy beds. As the saying goes, April showers bring May flowers with the hope of the sun breaking through the rainy moments. There is always great hope with new beginnings and this season brings both, hope and new beginnings. With this great awakening from the past slumberous days, we find ourselves getting ready for an early Passover and Easter celebration. A sure sign of promise for eternity. In this issue, there is a Mother’s Day tea with madeleines, scones & lemon cookies. Sure to make mom feel special, while tulips bloom before your eyes on a pretty table setting. I have a few ideas for these wonderful holidays & happenings of Spring; to entertain with ease and ways to abandon entertaining joy busters. Take it all in, page by page, blooms by blooms this issue will be one to Spring into.
Liz Bushong
Editor/Publisher
All About the Table Magazine-2024- Spring-03
All About the Table Magazine-2024- Spring-04
All About the Table Magazine-2024- Spring-05
Table Talk
l by a n o oti v e urn D b y l eC i n n Co
All About the Table Magazine-2024- Spring-06
Sowing Seeds...Reaps Harvest I’m looking out my office window at the garden spots in our field already being prepared for spring planting. It’s exciting to envision the tomatoes, green beans and peaches-and-cream corn that will pop up through the ground later this summer. My imagination sees the yummy bounty that’s not yet there. My husband is the gardener around our house. He researches the best ways to grow crops, what type of fertilizer to use, how to prepare the soil beforehand for a great harvest later. Anticipation builds with each step along the gardening journey. Every row the plow cuts through the earth turns up fresh fertile dirt the plants will call home before they’re mature and ready to eat. Note: vegetables eaten fresh from the vine will make your tastebuds dance for joy! Before a vegetable can grow, or a leaf pushes up through the dirt, something important must happen. In fact, nothing will grow if this step is left out. You can prepare the land, get the soil ready and you will wait from now on with no results —unless you plant the seed. The gardener must include that most important step in the process. Planting a garden is exciting. I love the pretty colored packets of seeds displayed in stores this time of year. Seed catalogs start arriving in mailboxes before it’s officially Spring. But if I set my seed packets on the shelf at home to admire their pretty colors and never do anything with them, I’ll get a big ol nothing out of my garden. I can hold back some of the seed for fear that I’ll run out, but the results won’t be what I want. I’ll get a small harvest. God’s Word says the same thing about our financial giving. He calls it sowing. In the same way a natural garden only grows from seeds sown into the ground, our spiritual harvest increases or decreases depending on how we sow into His kingdom. This is not based on the amount we give. God is interested in our attitude toward giving, as 2 Corinthians, 9:7 says: Let each one [give] as he has made up his own mind and purposed in his heart, not reluctantly or sorrowfully or under compulsion, for God loves (He takes pleasure in, prizes above other things, and is unwilling to abandon or to do without) a cheerful (joyous, “prompt to do it”) giver [whose heart is in his giving]. All About the Table Magazine-2024- Spring-07
It’s Not Hard to Sow
There are many ways in which to give.
A very familiar way we sow is by giving tithes and offerings at church. That’s important because it helps keep our churches running. Maybe you would also like to give beyond your local church. It’s not hard to do. Create your own giving ministry to reach people out in the world where you shop and eat every day. Think about that server working hard to bring your lunch and make sure you have a great dining experience. There’s a good chance they could use a few extra dollars above the normal tip amount. Perhaps your child’s teacher would enjoy a gift card to their favorite store. Little things do mean a lot. A gesture of generosity, no matter how small it seems can make a huge difference in someone’s life. It also pleases God when we follow His command to give generously. He knows that lifestyle will benefit both the recipient and the giver. We are never more like God than when we give generously. [Remember] this: he who sows sparingly and grudgingly will also reap sparingly and grudgingly, and he who sows generously [that blessings may come to someone] will also reap generously and with blessings. 2 Corinthians 9:6
Pray with me, Dear Lord, Thank you for the beauty of new seasons. Each one offers its own special gifts, but I especially look forward to Spring and the new life you gift us with each year. Help us to sow generously so that someone will be blessed. Thank you for your promise that if we sow generously we will reap generously with your blessings. All About the Table Magazine-2024- Spring-08
Trilogy of Creative Works by Connie
azine g a M l a t i New Dig
Connie is a freelance writer, author and blogger who hails from Tennessee. She has a soft spot for Appalachia and has been known to climb a mountainside to get a story. Connect with her on Face book @Connie Clyburn and on Instagram @wisdom from the doublewide or via her website: http://www.doublewidewisdom.com
Free Gift For You! Peace and Promise (Tap on Book to Download) All About the Table Magazine-2024- Spring-09
Cream y Feta D ip
All About the Table Magazine-2024- Spring-10
Serve it up Sassy®
Bunny Licious Spring Veggie Board Gather Fresh
Veggies Broccolini, radishes, turnip slices, celery & carrot sticks, spring pea pods, asparagus spears, endive leaves, mini cucumber vertical slices, sweet cherry tomatoes, beet tinted cauliflower Prep veggies day before for ease in preparation. Line baking sheet with wet paper towel, add cleaned & sliced veggies, cover with wet paper towel. Store in refrigerator.
Dip cauliflower floret in beet juice to turn light pink. Drain on paper towel before adding to board.
Feta Dip Recipe: In bowl of food processor add 1 cup crumbled feta cheese, 1/2 cup mayonnaise,1/2 cup Greek yogurt, 2 teaspoons honey, 1 chopped garlic clove,2 teaspoons Greek seasoning, 1 teaspoon lemon zest and juice. Process until smooth and creamy, drizzle with olive oil. To thin add tiny bit of half & half or cream. Store in refrigerator. Yield: 1-1/2 cups All About the Table Magazine-2024- Spring-11
Inspired dinnerware sets the table for Spring Soiree
Spring Tulips Cover
Story
All About the Table Magazine-2024- Spring-12
Everything is blooming up...Tulips
Almond Vertical Cake & Candy Melt Tulips All About the Table Magazine-2024- Spring-13
Carry the Color Palette...
Moss covered acrylic base holds test tubes for roses, carnations
All About the Table Magazine-2024- Spring-14
...in Centerpiece & Polka Dots
Accent with Green Sherbet Dishes & Fancy Fold Napkins
All About the Table Magazine-2024- Spring-15
How to Make Centerpiece
Acrylic Vase Size: 2.56" Height 15.75" Length 3.93" Wide Lid slides off. 12 openings per vase for test tubes and flowers. Purchase here. All About the Table Magazine-2024- Spring-16
Make it Your’s Tutorial Steps
All About the Table Magazine-2024- Spring-17
d lmon A s s i Sw Cake l a c i t Ver ecipe Get R m ng.co o h s u Lizb
All About the Table Magazine-2024- Spring-18
Swiss Almond Vertical Stripe Cake Create this lovely almond flavored vertical cake with upright layers for your next Spring soiree.Light sponge jelly roll cakes in graduated hot pink to white colors makes the inside vertical layers something to rave about! Almond Buttercream between the layers provide weight to the vertical cake layer lines while Swiss Meringue Buttercream covers the outside of the cake. It is not only pretty to look at... it tastes wonderful. Vertical cakes are all the rage and this one will not disappoint.The cake slices perfectly after a good chill. Once rolled the cake is a 9" round x 5" tall cake. The cake recipe is made with 5 to 6- 10"x 15" x 1" jelly roll sponge cakes, baked in gradated shades of hot pink to white and after baking rolled in a tea towel sprinkled with confectioners sugar. Once cake is cooled each cake is unrolled, and cut down the center of the cakes beginning to cut on the narrow end of cake making halved cakes 15" x 5". You can make a smaller vertical cake using 3-4 jelly roll cakes to make the cake 6-7" round. Note: sponge jelly roll cakes takes 12-15 minutes to bake. So that is great news! You can boast that you made 6 cakes in one day! Buttercream frosting is spread evenly over each 5" wide cake and rolled strip by strip to create one large jelly roll round. Wrap and freeze cake until solid, then you can frost with Swiss Meringue Buttercream & decorate with candy melt tulips. See tulip and cake recipe at lizbushong.com. This is a special occasion kind-of-a-cake, it is made in steps between big chills in the freezer. Cake can be baked, frosted and frozen by the slice or halved. Cake is best served in small slices as their is a lot of frosting. But who doesn’t love frosting? All About the Table Magazine-2024- Spring-19
Bunnies & Blooms Easter Table All About the Table Magazine-2024- Spring-20
Make Every Bunny Feel Welcome..
...... Set a Pretty Table.
Bunny &Blooms Centerpiece
White picket fence containers filled with all-ready-potted bulbs makes an easy centerpiece with the benefit of replanting in days to follow. To add whimsy select tall tete a tete daffodils, medium sized hyacinths, smaller mini button mums and all-time favorite pansies to the arrangement. Add small bunny figurines to create a magical mini garden.
Keep Flowers Facing the Sun
Place these cute arrangements in a sunny spot until taking center stage for Easter. Be sure to check water levels, lightly water as needed. Tip: line container with plastic or foil to prevent leakage. All About the Table Magazine-2024- Spring-22
Get the Look...Setting the Table
Drape a Table with Bold and Bright Table Linen Repeat the mix of beautiful Spring colors in a plaid tablecloth and coordinating napkins while blue and green stemware compliments the overall color scheme. Even the golden napkins with wooden white bunny rings help set the perfect place-setting. Be prepared for giggles of joy as the guests and children gather around this pretty table when they realize they have their very own Mini Chocolate Easter basket above their bunny plates. Wait until they see the Easter Dinner Feast! All About the Table Magazine-2024- Spring-23
A
k Tasket.. s a a B .Ma et r k e k t e s s an Ea Ti
! t e
Make cute individual edible Easter Baskets for each dinner guest. Mold small dark chocolate baskets then fill with tinted green sweetened coconut and colorful Jordan Almonds. Add a non-edible leafy handle to complete the look or make a chocolate handle. All About the Table Magazine-2024- Spring-24
o Make... t t! e w k E s dible Easter Ba Ho
Fill candy mold with melted dark chocolate melts. Chill to harden, remove from mold.
Tint shredded coconut with neon green food gel in plastic baggie. Fill cups with Jordan Almonds-candy.
Shape green floral wire into u- shape to fit width of basket. Wrap wire with leafy green, wrap violet and ends of wire with sticky florist tape. Stand inside basket. All About the Table Magazine-2024- Spring-25
Festive Easter Dinner Menu Kentucky Legend Ham with Brown Sugar Sauce
Horseradish Carrots Spring Vegetable Medley Easter Wreath Bread Deviled Egg Chicks Dessert Carrot Cake Bundt Lemon Creme Pie Beverages
Sunrise Sipper Ice Tea, Coffee All About the Table Magazine-2024- Spring-26
Kentucky Legend Ham with Brown Sugar Sauce Ingredients-Yield: 8-10 servings 1-8-10 pound Kentucky Legend Ham sliced thin with no bone 1 large orange- as garnish Brown Sugar Sauce recipe Brown Sugar Sauce 1 cup brown sugar 1/2 cup fresh orange juice 1/4 cup honey 1 teaspoon dijon mustard 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves
Instructions:
1.Arrange ham slices in greased baking dish. 2.In medium saucepan, add all sauce ingredients. Stir over medium heat until semi thick. Reserve half for serving. 3.Pour glaze over ham slices, bake in preheated 325°F oven. 3.Bake uncovered for 25-30 minutes. 4.Serve with extra sauce. 5.Garnish with orange rose.
Orange Rose: Slice orange 1/4" thick, cut slice in half, roll gently into a coil creating loose rose.
All About the Table Magazine-2024- Spring-27
Spring Vegetable Medley
All About the Table Magazine-2024- Spring-28
Spring Vegetable Medley
Ingredients-Yield: 8 servings
Horseradish Carrot Ramekins
2-8 ounce packages Sweet Peas 1-8 ounce package Snow Peas 1-red bell pepper, cored and diced 1-yellow bell pepper, cored, diced 1-pound fresh asparagus spears, trim ends, use 5" pieces head intact 2 pounds small new potatoes, peeled 4 ounces or 1 stick butter salt & pepper to season Instructions: 1.Place small new potatoes in medium saucepan of water. Bring to boil til potatoes are tender, drain water. 2.Melt butter in cast iron skillet brown potatoes until golden in color. 3.In large saucepan, bring 2 cups of water to a boil, simmer to continue soft boil. Add 1 teaspoon salt to water. 4.Carefully add all vegetables, lightly simmer for 3-4 minutes or until the vegetables turn bright green. Drain in colander. 5.Place vegetables in large bowl of ice water to stop cooking. Drain water and place in serving dish, 6.Add browned potatoes around edge of vegetables, drizzle with melted butter from skillet or olive oil, serve immediately.
Ingredients-Yield: 8 servings 2 pounds organic carrots, peeled, sliced in 2-1/2" pieces to fit cups 1/2 cup mayonnaise 4 oz. cream cheese, softened 8 oz. grated parmesan cheese 2 tablespoons prepared horseradish 1/2 cup panko bread crumbs 4 tablespoons butter, melted 8 ramekin cups for baking Instructions: 1.Preheat oven to 375° F. Butter 8 ramekins or large casserole. 2. In sauce pan with boiling water, cook carrots until tender, drain. Add carrots to large bowl with remaining ingredients, except half cheese and panko crumbs. 3.Pour mixture over carrots, combine butter & cheese with panko, Sprinkle over ramekins. Bake 20-25 minutes. All About the Table Magazine-2024- Spring-29
Easter Bread Wreaths...
Traditional Easter bread wreath symbolizes Jesus Christ’s crown of thorns and the hard boiled egg represents New Resurrected Life. All About the Table Magazine-2024- Spring-30
Symbol of Resurrection & New Life These wreaths are savory, buttery and tender soft yeast bread rolls packed with herbs. Best eaten straight from the oven. Delicious and pretty for Easter. Note: The hard boiled egg is not baked with the bread in this recipe.
Ingredients: Yield 7 wreaths 1 cup buttermilk 1/4 cup water 2 1/2 teaspoons active dry yeast 1 teaspoon sugar 5 tablespoons butter 2 eggs, room temperature 2 tablespoons Herbs from Provence 1 tablespoon seas salt, coarse 2 teaspoons ground oregano 2 teaspoons onion powder 2 teaspoons garlic powder 2 1/2 cups Artisan Bread Flour or all purpose flour 1/4 teaspoon baking soda Egg Wash: 1 egg + 1 teaspoon water 7 hard boiled eggs, dyed Paas egg coloring kit-follow kit DIY Instructions: 1.In a one cup dish add 1/4 cup water, microwave for 30 seconds, temperature should be between 110-115 degrees. Add sugar, stir, then add dry yeast. Set yeast aside to rise until double. 2.In small saucepan, lightly warm milk with butter until butter melts. Milk temperature should be 110-115 degrees.
3.Attach whisk hook to stand mixer. Combine yeast with eggs and whisk together. Change whisk to paddle attachment. 4.Pour in warm milk and butter into egg mixture. Beat to blend. 5. In separate bowl, mix herbs. Reserve 2 tablespoons. Add remaining herbs to mixing bowl. Beat to blend. Slowly add flour, baking soda, beat 5-8 minutes on medium speed as this kneads the bread. Place dough on lightly floured surface, knead 3-4 minutes., add more flour to prevent sticking.Shape dough into ball, cover with damp dish towel, let rest 20-30 minutes. 6.Divide dough into 7 equal pieces, divide each piece into thirds. Roll all 3 pieces into 12" long rope. Bread together and shape into a wreath. Secure ends pressing together. Place on parchment paper lined baking sheets. Cover wreaths with damp dish towel, let rise until double, 60 minutes. 7. Mix egg and water for egg wash. Brush wreaths with wash, sprinkle with reserved herbs. Bake in 375°F preheated oven for 20 minutes. Add hard boiled eggs to center of baked wreaths. Serve warm.
All About the Table Magazine-2024- Spring-31
All About the Table Magazine-2024- Spring-32
About to Hatch Eggstra Special Deviled Egg Chicks
Ingredients: Yield: 13 servings 7 hard boiled eggs, peeled, reserve 1 whole egg for Rooster 1-1/2“ carrot, sliced 1/8“ for beak triangles- 2 per chick+ comb 26-30 mini chocolate chips or black olive pieces for eyes parsley leaf for chick hair-optional Neon green tinted coconut-grass Deviled Egg Recipe 6 egg yolks 2 tablespoons mayonnaise 1 teaspoon sugar or honey 1/2 teaspoon dijon mustard 1/2 teaspoon sweet pickle relish juice 1/4 teaspoon sea salt Instructions: 1.Make hard boiled eggs. Place eggs in medium saucepan fill with cool water to cover eggs about 1". Bring eggs to boil and cook 2 minutes. Remove from heat, let eggs sit in hot water for 13 minutes. Use timer. 2.Fill large bowl with ice water. Transfer eggs to ice water let sit 13 minutes.
3.Dry off eggs, tap to crack shells. Peel and rinse shells away. Do not slice the egg in half. 4.Using a sharp paring knife insert tip of knife vertically into center of egg to make V shapes. Only go as deep as the yolk. Spread egg white to reveal yolk inside, separate yolk from white, place yolk in food processor.
5.Place all yolks and ingredients for deviled eggs in food processor steel blade. Process until smooth then fill piping bag with egg mixture. Use round tip for piping body of chicks. 6.Pipe filling into one half of egg white shell. Cut small clip off bottom of egg cup to sit level. Cut small carrot triangles for beaks, two for each chick. 7.Insert beaks and chip eyes on each chick, attach other half of white to top of chick if desired. Add parsley hair. 8. Rooster-Knife small slit on top of head insert carrot beak, comb and chip eyes.
All About the Table Magazine-2024- Spring-33
Lemon Sunshine Creme Pie
Ingredients -Yield: 8 servings Crust: 1-1/2 cups graham crackers,crushed 3 tablespoons sugar 1/3 cup butter, melted Lemon Filling: 3 egg yolks, room temperature 2/3 cup fresh lemon juice (2 lemons) 1-14 oz. sweetened condensed milk 12 lemon wedges as garnish Whipped Cream Topping: 1 cup cold heavy whipping cream 1/4 cup confectioner’s sugar 1/2 teaspoon vanilla extract
Instructions: Crust: In food processor, add grahams, sugar, butter. Blend. Press crumbs in 9" glass pie plate. All About the Table Magazine-2024- Spring-34
Press crumbs up sides of pie plate. 1.In medium bowl, beat yolks until creamy. Add condensed milk, lemon juice & zest. Whip to blend. 2.Pour into unbaked graham crust. Bake pie at 350°F for 12-15 minutes. 3.Chill pie until firm about 2 hours before serving, garnish before serving. Whipping Cream: 1.In chilled mixing bowl add heavy cream, confectioner’s sugar & extract. Whip using whisk attachment until still peaks form. 2.Fill piping bag fitted with tip 1 M pipe swirls on top of pie, garnish with small lemon wedges. Enjoy!
Sunrise Non Alcohol Sipper
Great for Breakfast or Brunch
4 ounces Pineapple juice 4 ounces Grenadine Syrup 2 ounces fresh lemon juice 4 ounces ginger ale Maraschino Cherries Pineapple Slices or Lemons Combine liquids, stir well. Garnish with cherry, mint, pineapple or lemon slices Yield: 2-1/2 servings Recipe can be tripled All About the Table Magazine-2024- Spring-35
A Mother’s Day Tea
able Set a T om for M with s Treat & a e T
simply elegant
Gracious & lovely yet simply elegant best describes this feminine tea-time centerpiece.
Begin with a cut glass cake stand, large round glass vase & white pillar candle. Add glass test tubes with a rubber band close to the base of vase holding them in place. Cover band & tubes with wired edge ribbon. Hang slender flat prisms with gold hooks between tubes. Fill tubes with long stem roses & light candle.
All About the Table Magazine-2024- Spring-37
What to Serve
Chocolate Orange Madeleines
Lemon Creme Cookies
Vanilla Almond Tea
Current Scones All About the Table Magazine-2024- Spring-38
Tea & Floral Sugar Cubes
Madeleines
Ingredients- Yield: 18 3 eggs, room temperature 3/4 cup sugar 2 teaspoons brown sugar, packed 2 teaspoons grated orange zest 1 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 7 tablespoons butter Garnish: 1 cup mini dark chocolate chips 1/2 teaspoon melted butter Instructions: 1.Brush inside shells of madeleine baking pan with melted butter, dust with flour. 2.In mixing bowl of stand mixer add eggs, and sugar beat with whisk attachment until creamy. Add orange zest. 3.In separate bowl, whisk together flour, baking powder, and salt. Add to egg mixture. gently folding into batter. Add melted butter stir until combined. Cover and chill batter for one hour. 4.Preheat oven to 400 °F. Scoop batter into shells filling 3/4 full. Bake 8-10 minutes. 5.Allow to cool slightly and remove from pan. Melt chips & butter in microwave safe bowl at 30 second intervals. Dip shell side of madeliences in chocolate. Enjoy!
All About the Table Magazine-2024- Spring-39
Hey Lemon Creme Cookie...
You’re the Zest!
te e lic a d y er n Butt emo e l y z e s t b it e - s iz se d th in f u s wi e i k coo on le m m c re a r e t bu t g f illin
All About the Table Magazine-2024- Spring-40
Ingredients-Yield:12 sandwich cookies 3 ounces cream cheese, softened 1 cup sugar 2 large lemons,* zest 2 teaspoons lemon* juice 8 ounces butter, softened 1 large egg yolk, room temperature 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 2 3/4 cup all purpose flour 1/2 teaspoon salt Lemon Creme Filling 1/2 cup salted butter, softened 1-3/4 cup confectioner’s sugar 1/2 teaspoon vanilla or lemon extract 1 tablespoon lemon juice*
6Add flour & salt, scraping down sides and bottom of bowl. Beat to blend. 7.Fill piping bag with dough. Pipe 1-1/2" rounds on baking sheet template. 8.Chill dough 10 minutes to help set design. 9.Bake cookies 10 minutes at 350°F. Remove and cool, pair cookies to make sandwiches.
Creme Filling: Mix all ingredients in bowl until smooth, Fill piping bag with filling, clip off end and pipe center of 6 cookies. Sandwich Instructions: remaining 6 cookies making 12 1.Preheat oven to 350°F. Line two total. Filling should be about 1 baking sheets with parchment paper. teaspoonful. Chill cookies or 2.Create a template on parchment 1- freeze. They freeze well with 1/2" round circles with pencil, flip paper filling. Serve room temperature. over on baking sheets. Set aside. 3.Fit pastry bag with tip # 8 B, set aside. 4.In small food processor, blade attachment, combine half the sugar and grated zest of 2 lemons. Process until sugar is light yellow. 5.In large mixing bowl combine cream cheese, butter, all sugars, egg yolk, lemon juice, salt and extracts. Beat on medium high speed 3-4 minutes. All About the Table Magazine-2024- Spring-41
Current Scones
a re ne s o c S d e nt ry a n . C u rr e t t th bu mou so f t , r u o in y m e lt L ik e e r d y te n a v e r it h w a r m u it w b is c ja m .
All About the Table Magazine-2024- Spring-42
High tea Worthy
Ingredients-Yield 14-2" scones 1/2 cup currents-small raisins 3 tablespoons orange juice 2 cups all purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder (not typ0) 1 teaspoon salt 6 tablespoons butter, well chilled 2 beaten eggs, separated 1/2 cup heavy cream Instructions: 1.(Soak currents in orange juice overnight.)Prepare baking sheet with parchment paper. Preheat oven 375°F. 2.In bowl of food processor, add flour, sugar,baking powder, salt,and chilled butter. Pulse until crumbly mix. 3.Transfer mix to standard mixing bowl, make a well in the center of the flour mix and add currents with juice to the well. Toss with fork to blend. 4.Make another well in center of mixture add 1 egg and cream. Use a fork to bring mixture into dough. 5.Turn dough onto floured surface, knead gently 3-5 times. Pat dough into 1/2" thick disc. Use rolling pin to help roll evenly, cutout scones with 2" round fluted cookie cutter.
6.Place scones on baking sheet, brush tops with remaining egg plus 1 teaspoon water. Space 2" apart on baking sheet. 7.Bake at 375°F for 12-15 minutes. 8.Serve warm with Devonshire cream or whipped cream, jams.
Devonshire Cream 1 cup sour cream 1 cup heavy whipping cream 5-6 tbsp. confectioner’s sugar 1 teaspoon vanilla Instructions- Yield-2 cups In a mixing bowl with whisk attachment, whip together cream, confectioner’s sugar & vanilla until still peaks form. Fold in sour cream. Serve chilled with warm scones.
All About the Table Magazine-2024- Spring-43
Favors & Finishing Touches Create a pretty napkin fold at each place-setting. This fold is called Irish Ripples a 20 x 20" cotton napkin. It is layered between charger and dinner plate.
Use same dinner plate & charger for different holidays and tablesettings. One is whimsical Easter with multi color plaid, the other is elegant spring paired with blush & peach. So versatile! All About the Table Magazine-2024- Spring-44
Happy Spring!
Spring Cookie & Candy Board Lizbushong.com All About the Table Magazine-2024- Spring-45
Recipe & Resource Index Recipes:
Resources
Bunny Veggie Board 10 Creamy Feta Dip 11 Pink Tulip Vertical Cake 18 Vegetable Medley 28 Horseradish Carrots 29 Easter Bread Wreath 30 Crack Me Up Chicks 33 Lemon creme Pie 34 Sunrise Sipper 35 Madeleines Cookies 39 Lemon Cookies 40 Current Scones 42 Devonshire Cream 43 Cookie & Candy Board 45
Big Round Board 10-45 Hobby Lobby-Adhesive Moss 15 Sweet Bunny Plates- Amazon 20-21 White Chargers-Hobby Lobby 20 Pink & Gold Chargers-Amazon 12 Noritake Tulip Dinnerware 12 Green Sherbet Dishes 12 Village antiques-TN. Plaid table linen-inherited 20 Pink dot tablecloth-fabric-12 Green pink napkin-fabric-12 Sewing Bee-TN.12-19 Candy Mold Easter Basket-24 Test Tubes-Acrylic Tray-Amazon 12 Floral Sugar Cubes 38
DIY Projects: Rose Centerpiece-Tubes 16 Garden Centerpiece 22 Mini Easter Basket 24 Rooster & Chick Eggs 33 Elegant Tea Centerpiece 37 Favors-Finishing Touches 44 Happy Easter & Spring
Credits: Photos: Liz Bushong Contributing Article- Connie Clyburn Table Talk Devotional Big Board 10-45
Recipe Development,Food Styling, Photography,Table-scapes, Florals and Creative Content/Comments by Liz Bushong, unless noted otherwise.
Get more Inspiration @ Liz Bushong.com Liz’s Pet Bunny- Baby Girl All About the Table Magazine-2024- Spring-46
All about theTable
MAGAZINE-Digital
Serve it up Sassy!®
Available on Issue & Lizbushong.com In every seasonal digital issue, you'll find: inspired setting all things about setting the table décor ideas, centerpieces, menus with recipes “how -to” section & “table talk” inspired devotional and much more to help you plan the perfect party!
Visit & Subscribe Lizbushong.com/Home As a benefit for being a subscriber to website, you will receive a preview digital issue each season. All About the Table Magazine-2024- Spring-47
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