The Mailbox: Oh, those strawberry pecan scones

Serve muffins full size or mini size, with gingered cream cheese or preserves on the side.
Serve muffins full size or mini size, with gingered cream cheese or preserves on the side. The Associated Press file

Scones from Mendocino

I always look forward to your page in The Bee. I was recently in Mendocino and went to the Mendocino Bakery and bought some wonderful strawberry pecan scones.

I tried to duplicate them at home, but to no avail. I was hoping someone might have tried them and could help me out with a recipe. Thank you.

Martha Garrison, Yuba City

This dessert is worthy of guests

Some time ago, The Bee featured a blueberry cheesecake recipe made in a standing mixer. It was to die for! I used that as my “best choice” for guest dessert. I lost the recipe when I had the kitchen remodeled. I would love to have that recipe again. Blueberries were in the cheesecake as well as in the topping. I would appreciate any thoughts or suggestions.

Betty Sundberg, Fair Oaks



If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 321-1109. Please include your full name, your city and phone number.

Ginger muffins

Prep time: 25 minutes

Cook time: 15 minutes

Karen Anderson of Elk, Wash., enjoyed some ginger muffins at a catered brunch recently. They were served with gingered cream cheese. She was hoping for a recipe.

This recipe comes from “Entertaining” by Martha Stewart (Clarkson N. Potter, Inc./Publishers, New York, 310 pages, $35) and calls for miniature muffin tins. This should fill the bill for Anderson.

1/2 pound unsalted butter

1 cup molasses

1 egg

1 cup granulated sugar

21/4 cups all-purpose flour

11/2 teaspoons baking soda

11/2 teaspoons ground ginger

11/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

Grated rind of 1 large orange

1/2 cup boiling water

4 tablespoons sour cream

Pinch salt

Preheat oven to 350 degrees. Butter or vegetable spray baking tins. Melt butter in molasses in a small saucepan. Cool. Beat egg and sugar until fluffy. Sift dry ingredients together. Add to the egg mixture alternately with the butter and molasses, stirring well. Add the rind, boiling water, salt and sour cream. Blend well.

Fill muffin tins half full. Bake in preheated oven until puffed, about 15 minutes. Turn muffins onto rack to cool.

These muffins can be made in quantity and frozen between layers of waxed paper in plastic containers. To use, thaw in covered container.

Makes 48 tiny muffins