I watch the Barefoot Contessa during Dominic's naptime and she got me ALL in a tizzy about her strawberry scones yesterday. They were on my mind ALL day yesterday and today. All I wanted was a warm, buttery, subtly sweet biscuit with some tea! Her recipe is simple as it is, but I made it even simpler. Granted, these are not the truest scones fit for the Queen, but my Americanized version hit the spot for me in a pinch!
*2.5 cups flour (I used bisquick)
*1/2 cup sugar
*1/2 stick butter melted
*1/2 cup milk (heavy whipping cream is more rich, vanilla or lemon yogurt also yields an interesting flavor and texture)
* A handful of whatever you have on hand (raisins, walnuts, chocolate chips, blueberries - I used lemon zest!)
*Last minute idea for flavor if you have nothing: add 2 tsp almond, vanilla or rum extract
*Stir everything together and drop spoonfuls on an ungreased cookie sheet (roll into triangles if desired ;)
*Bake on 425 for 10-15 mins
*Pour a tall glass of milk or your favorite tea and enjoy!
I've got 12 happy scones out on a plate cooling, and they're going fast! ;)
Showing posts with label Breads and Muffins. Show all posts
Showing posts with label Breads and Muffins. Show all posts
Monday, September 14, 2009
Bluberry Lemon Muffins
INGREDIENTS:
* 2 cups whole grain organic pastry flour (or flour of your choice!)
* 1 cup granulated sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 tablespoon lemon juice
* 1 teaspoon finely grated lemon zest
* 6 ounces lemon yogurt (about 2/3 cup)
* 3/4 cup milk
* 4 tablespoons butter, melted
* 2 large eggs
* 1 1/2 cups fresh blueberries or frozen blueberries, thawed
* More sugar or cinnamon-sugar, for topping
PREPARATION:
Heat oven to 400°. Grease and flour muffin cups or line with paper liners.
Combine the flour, 1 cup sugar, baking powder, soda, and salt; set aside.
In a mixing bowl whisk together the lemon juice and zest, yogurt, milk, cooled butter, and eggs; stir in flour mixture just until ingredients are moistened.
Fold in blueberries. Fill muffin cups about 3/4 full and bake for about 20 minutes, until browned and tops spring back when lightly touched with a finger.
Makes 15 to 18 muffins.
*Inspired by my lovely friend Melissa!
* 2 cups whole grain organic pastry flour (or flour of your choice!)
* 1 cup granulated sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 tablespoon lemon juice
* 1 teaspoon finely grated lemon zest
* 6 ounces lemon yogurt (about 2/3 cup)
* 3/4 cup milk
* 4 tablespoons butter, melted
* 2 large eggs
* 1 1/2 cups fresh blueberries or frozen blueberries, thawed
* More sugar or cinnamon-sugar, for topping
PREPARATION:
Heat oven to 400°. Grease and flour muffin cups or line with paper liners.
Combine the flour, 1 cup sugar, baking powder, soda, and salt; set aside.
In a mixing bowl whisk together the lemon juice and zest, yogurt, milk, cooled butter, and eggs; stir in flour mixture just until ingredients are moistened.
Fold in blueberries. Fill muffin cups about 3/4 full and bake for about 20 minutes, until browned and tops spring back when lightly touched with a finger.
Makes 15 to 18 muffins.
*Inspired by my lovely friend Melissa!
Pomegranate Bread Pudding
I made a bunch of butter and jelly sandwiches and had cut them in shapes for Dominic's school Christmas party, and I didn't even think about what to do with the crusts. My ever resourceful husband left a bunch of recipes up for me to see in the morning on the kitchen lap top for bread pudding. Brilliant man! So I got straight to work! I had never made it before, and I was pleased with how it came out. I added pomegranate seeds to give it a little punch and a festive appearance, but it did not turn out very sweet. And I didn't prepare any vanilla sauce with it. So I'd recommend if you try this recipe and you prefer sweetness, then prepare a sauce to serve it with or add more sugar. This is turning out to be an EXCELLENT breakfast.
This recipe yielded two dishes for me, so bring one to a neighbor :) I think we'll make this for breakfast on Christmas day, it's just so warm and yummy. Okay I'm going on and on. This is actually modified from the food networks recipe for peanut butter and jelly bread pudding, which didn't appeal to me, so I left out the pb and j. I'd include a real picture instead of the food network's one, but mine is half eaten already... ;)
Ingredients
* 4 cups whole milk
* 6 large eggs, at room temperature
* 1/2 cup sugar
* 1 tablespoon vanilla extract
* 1/4 teaspoon salt
* 8 cups coarsely chopped bread crust, from 1 (20-ounce) loaf white bread (or the same amount of day-old bread)
* any fruit on hand, preferably dried fruit. Bakers chocolate works well too!
* Unsalted butter, for greasing pan
Directions
Preheat the oven to 350 degrees F. Lightly butter a 13 by-9-inch baking pan.
Put 2 cups milk, the eggs, sugar, vanilla, and salt into a blender and blend until smooth. Pour into a large bowl, then whisk in the remaining 2 cups milk. Stir in the bread and set aside to soak for about 10 minutes. Pour this mixture into the prepared baking pan. Place spoonfuls of your favorite fruits or ingredients into the bread mixture, pushing them in a bit with your spoon. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm. Let cool. Cut into squares to serve.
This recipe yielded two dishes for me, so bring one to a neighbor :) I think we'll make this for breakfast on Christmas day, it's just so warm and yummy. Okay I'm going on and on. This is actually modified from the food networks recipe for peanut butter and jelly bread pudding, which didn't appeal to me, so I left out the pb and j. I'd include a real picture instead of the food network's one, but mine is half eaten already... ;)
Ingredients
* 4 cups whole milk
* 6 large eggs, at room temperature
* 1/2 cup sugar
* 1 tablespoon vanilla extract
* 1/4 teaspoon salt
* 8 cups coarsely chopped bread crust, from 1 (20-ounce) loaf white bread (or the same amount of day-old bread)
* any fruit on hand, preferably dried fruit. Bakers chocolate works well too!
* Unsalted butter, for greasing pan
Directions
Preheat the oven to 350 degrees F. Lightly butter a 13 by-9-inch baking pan.
Put 2 cups milk, the eggs, sugar, vanilla, and salt into a blender and blend until smooth. Pour into a large bowl, then whisk in the remaining 2 cups milk. Stir in the bread and set aside to soak for about 10 minutes. Pour this mixture into the prepared baking pan. Place spoonfuls of your favorite fruits or ingredients into the bread mixture, pushing them in a bit with your spoon. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm. Let cool. Cut into squares to serve.
Pumpkin bread
This is my favorite pumpkin bread recipe EVER - I think the secret is all the eggs. I only used 1 1/2 cup sugar though, because I find the pumpkin is sweet enough on its own. I tried it once with golden juicy plump raisins and pecans, and then again with a cup of chocolate chips. We are snacking on it all day and having it for breakfast and never grow tired of it! :) These would be great as mini loaves wrapped up in festive cellophane as gift ideas! (hmmm...note to self...)
I think I will try some variations with a zuchini loaf and a carrot loaf - I'll post if they end up being a hit around here.
DOWNEAST MAINE PUMPKIN BREAD
PREP TIME 15 Min
COOK TIME 50 Min
READY IN 1 Hr 5 Min
Original recipe yield 3 - 7x3 inch loaf pans
INGREDIENTS:
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
*I always find the more moisture the better with breads like this. Don't skimp on the moist stuff!
I think I will try some variations with a zuchini loaf and a carrot loaf - I'll post if they end up being a hit around here.
DOWNEAST MAINE PUMPKIN BREAD
PREP TIME 15 Min
COOK TIME 50 Min
READY IN 1 Hr 5 Min
Original recipe yield 3 - 7x3 inch loaf pans
INGREDIENTS:
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
*I always find the more moisture the better with breads like this. Don't skimp on the moist stuff!
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