5 Corners Blog

Looking for a simple to make centerpiece for your autumn dinners?  Check out this easy to make pumpkin!

Supplies Needed:
Medium sized pumpkin
Leaves of various shapes, sizes and colors
Mod Podge
Paint Brush
Scissors
Ribbon

1. Collect leaves and place them between two sheets of wax paper.  Let sit for at least 3 days with a book over top to flatten them.

2.  Wash and dry pumpkin.

3.  Using the paint brush, apply the Mod Podge to the pumpkin and the back of the leaf you want to place.  Let sit 1-2 minutes.  Apply leaf to painted area and press firmly.  You may have to snip the leaf with the scissors to make the leaf lay flat against the pumpkin. Once stuck, put another coat of Mod Podge over the leaf.  The Mod Podge will dry clear.

4.  Continue to paste  leaves to the pumpkin until the desired look is achieved.

5.  Gently apply a coat of Mod Podge over entire pumpkin.  Let sit overnight to dry.

6.  Attach ribbon to stem of pumpkin.

4 cups apples, peeled and chopped
1/4 cup packed brown sugar
1 tablespoon flour
2 teaspoons lemon juice

Crumb Topping:
1 cup oatmeal (quick oats)
1 teaspoon cinnamon
1/4 cup flour
1/3 cup butter, melted
1/4 cup packed brown sugar
1/4 teaspoon salt

• Preheat oven to 375.  Spray 9×9 pan with cooking spray.
• Combine first 4 ingredients.  Pour into prepared pan.
• Mix together topping ingredients.  Sprinkle over apples.
• Bake for 30 minutes or until bubbly.
• Top with whipped cream or ice cream.

Ready for fall?  Try this easy Autumn Harvest Pancake recipe this weekend.  It will warm your soul.

2 cups Bisquick

1 egg

1 1/3 cups milk

1 1/2 tablespoons cinnamon

1 teaspoon vanilla

1/3 cup pureed pumpkin (not pie filling)

1/4 cups dried cranberries

1/4 cup chopped pecans or walnuts

Butter

Powdered Sugar

Maple Syrup

1. Warm skillet on medium.
2. Combine Bisquick, egg, milk, cinnamon, vanilla and pumpkin.  Beat until smooth.  Add more milk if batter appears to thick.  Add in cranberries and nuts and stir until combined.
3. Cook pancakes as you normally would.  Top with a light dusting of powdered sugar and Maple Syrup.

You can also add chopped apples for a unique twist!

Throughout the years, our guests have complimented us on the wonderful mugs in which we serve coffee and tea.  Many have loved their warm touch and comfortable handle so much they’ve taken one (or two) home with them.

Credit goes to Deneen Pottery for these fantastic mugs.  Its hard to find a quality mug that keeps your coffee hot and makes you want to fill ‘er up again and again.  Each one is handmade and it just a little different than the next.  Twenty-four pairs of loving hands touch each mug before it arrives on our doorstep.

To make the mugs even better, 5 Corners has added a warming plate allowing our guests to pour hot coffee into a nice and toasty mug;  keeping coffee and tea hotter, longer.  A second finish has also been added; this time in our signature blue but with a black glaze.

For a complete list of products available from Deneen Pottery, please visit their website at www.deneenpottery.com. Mugs are freezer, microwave and oven safe.

In honor of the Royal Wedding, here is a great recipe for scones.  Feel free to add dried fruit, nuts or even chocolate chips for a special treat.

Melt-in-Your-Mouth Scones

Makes 8 scones

Glaze:

1 large egg, beaten

1 tablespoon heavy whipping cream

Scones:

2 cups unbleached all purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup unsalted butter, chilled and cut into 1/2” pieces

1/2 cup heavy whipping cream

1 large egg, beaten

1 teaspoon pure vanilla extract

1. Preheat oven to 375 with rack in center of oven.  Line a baking sheet with parchment paper or spray with cooking spray.
2. Make glaze:  mix together the beaten egg and cream.  Set aside.
3. In a large bowl, combine the flour, sugar, baking powder and salt.  Add in butter and blend with pastry blender or fingers.  This mixture should look like coarse crumbs.  Set aside.
4. In a small mixing bowl, combine whipping cream, beaten egg and vanilla.  Make a well in the center of the crumb mixture and add the liquid, stirring with a wooden spoon until batter forms moist clumps.  The batter will be sticky.  Don’t over mix.
5. Gather dough together with your hands and transfer to a lightly floured surface.  Gently knead for 10 seconds until dough forms a ball and is smooth.
6. Pat dough into a 7 inch diameter circle that is about 1” thick.
7. Using a sharp knife, cut circle into eight triangles (cut circle in half and in half again and each of those sections in half again).  Place scones on prepared baking sheet.
8. Brush scone tops with glaze and sprinkle lightly with sugar.
9. Bake for approximately 15 minutes or until a toothpick entered into the center of a scone comes out clean.  Transfer to a wire rack to cool.  Serve with whipped cream, butter or jam.