The Sweet Magnolias Cookbook (24 page)

Frosted Café Royale

½ gallon (8 cups) double-strength freshly brewed coffee

2 cups sugar

2 cups brandy

1 quart half-and-half

2 cups milk

½ gallon vanilla ice cream

 

In a gallon-size container, combine coffee and sugar. Stir to dissolve. Add brandy. Bring to room temperature, then cover, and refrigerate until thoroughly chilled. Add half-and-half and milk. Serve over ice cream cut into 1" cubes.

SERVES 20
 Recipe halves easily for smaller gatherings.

Note: To make a frosted mocha royale, simply substitute 2 cups chocolate milk for the milk, and use chocolate ice cream instead of vanilla.

SCONES

2½ cups self-rising flour

½ cup granulated sugar

2 teaspoons baking powder

½ cup cold, cubed unsalted butter

Grated zest of 2 lemons

2 tablespoons poppy seeds

1 cup heavy whipping cream

1 teaspoon vanilla extract

Yellow food coloring (optional)

GLAZE

2 cups sifted confectioners' sugar

Lemon juice

Yellow food coloring (optional)

Preheat oven to 425°F.

In food processor fitted with the chopping blade, combine first 3 ingredients.

Add butter and lemon zest. Operate food processor in 1-second pulses until the butter is the size of small peas. (Alternatively, cut butter into dry ingredients using a handheld pastry blender.)

Transfer dry ingredients to a mixing bowl. Stir in poppy seeds. Make a well in the center of dry ingredients.

In a small bowl, blend together whipping cream, vanilla extract and food coloring. Pour into the well of dry ingredients. Stir until the dough clings together—it will be very stiff!

Transfer dough to a floured work surface, and roll to ¾" thickness.

Using a 2" round cutter, cut out dough. Place on a parchment-lined baking sheet at least 1" apart.

Bake 10–12 minutes or until tops are golden brown. While scones are baking, prepare glaze.

Remove from oven, and immediately transfer scones to a cooling rack.

SCONES

2½ cups self-rising flour

½ cup granulated sugar

Grated zest of 2 oranges

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¹
/
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teaspoon ground cloves

½ cup cubed cold butter

¾ cup pecan pieces

¾ cup dried sweetened cranberries (such as Craisins)

1 cup heavy whipping cream

GLAZE

2 cups sifted confectioners' sugar

Grated zest of 1 orange

2–3 tablespoons orange juice

Combine first 7 ingredients.

Preheat oven to 425ºF.

Using a handheld pastry blender or a food processor, cut in butter until the butter is the size of small peas.

Stir in pecan pieces and cranberries. Make a well in center of dough.

Pour whipping cream into the center of the well. Blend until dough comes together, but do not overmix.

On a lightly floured surface, divide dough in half, and form each half into a 6" circle. Cut each circle into 6 pie-shaped wedges. Place 2" apart on a greased or parchment-lined baking sheet.

Bake 15–18 minutes until tops are golden brown and centers of scones test done. Prepare glaze while scones are baking.

Remove from oven, and transfer scones to a cooling rack.