More Scones

Ginger/Nut Simple Scones

Simple Scones 

 2 cups all-purpose flour 

   1/3 cup sugar  

  1 tsp baking powder    

1/4 tsp baking soda   

 1/8 tsp salt    

2 teaspoons ground ginger

2 teaspoons cinnamon

Dash nutmeg

8 Tbsp butter, salted    

1/2 cup vanilla yogurt

1/4 cup molasses 

 1  eggs    

1/2 cup crystal sugar 

1 cup pecan pieces

 Directions: Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour,  sugar, baking powder, baking soda, salt and spices.. Add 1/2 cup of pecans to flour mixture. Make sure butter is cold and cut into chunks; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk yogurt, molasses and egg until smooth. Using a fork, stir egg mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Press in remaining pecans on top. Sprinkle generously with crystal sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Serve warm with butter and jam. These hold up well leftover. Just reheat in microwave (wrap in paper towel) for about 20 seconds.

Simple Scone Recipe (the new favorite)

Simple Scones 

 2 cups all-purpose flour 

   1/3 cup sugar  

  1 tsp baking powder    

1/4 tsp baking soda   

 1/8 tsp salt    

8 Tbsp butter, salted    

1/2 cup sour cream   

 1  eggs    

1/2 cup crystal sugar 

 Directions: Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour,  sugar, baking powder, baking soda and salt. Make sure butter is cold and cut into chunks; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle generously with crystal sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Serve warm with butter and jam. These hold up well leftover. Just reheat in microwave (wrap in paper towel) for about 20 seconds.

Sausage Balls

I have been a bit dissatisfied with sausage balls lately. I think they are a really great party food but they often seem kind of tough like hard little knots. I've always used the traditional Bisquick recipe but decided it was time to improve upon them. I am pretty pleased with the result.

SAUSAGE BALLS
3 c. flour
3 t. baking powder
1 t. baking soda
1 t. salt
1 lb. raw ground sausage
2 c. grated cheddar cheese
3/4 c. buttermilk
1 stick melted butter

Sift together dry ingredients. By hand mix in sausage and cheese until crumbly. Add buttermilk until all dry ingredients are moist. Roll into balls and place on greased baking sheet. Brush on melted butter. Bake at 400 for about 20 minutes or until browned.
Freezes well.
Makes about 24.

Coffee Cake

ORANGE-WALNUT COFFEE CAKE
Anne Stovall brought this to Brunch at house church and I looooooooved it!

Pillsbury Grands Flaky layers biscuits (1 16.3 oz. can)
1/2 c. walnuts
1/3 cup granulated sugar
1 T. grated orange peel
2 T. butter, melted
1/2 c. confectioners' sugar
1 1/2 ounces cream cheese, softened
1 T. orange juice, or more as necessary

Preheat oven to 375. Grease a 9 inch round cake pan. Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. In a small bowl, combine the walnuts, granulated sugar, and orange peel, and mix well. Brush the butter over the tops of the biscuits and prinke with the walnut mixture. Bake for 20 minutes or until golden brown. Meanwhile, in a small bowl combine the confectioners' sugar, cream cheese and enough orange juice for desired drizzling consistency. Blend until smooth, then drizzle over the warm coffee cake. Let cool 10 minutes. Serve warm
Serves 8.

DRESSING, NOT STUFFING!!!

DRESSING
I used my my mom’s (which came from her mom, minus the oysters, yick) recipe and Mary Baker’s recipe and came up with my own.
Serves 10-15.
1 pan cornbread (see Breads post for my favorite recipe)
half loaf dried out french bread
3-4 slices whole wheat toast
Chicken Stock
3 eggs
1 onion, diced
2 sticks celery
1/2 stick butter
poultry seasoning
pinch of sage
salt
pepper
pinch of ground red pepper

Crumb the breads real fine. Soak with chicken broth until all is moist add seasons to your taste. Add eggs. Sautee onion and celery in butter and then add to breads. Mix well. Bake at 350 degrees for about an hour or so.

SCONES AND MOCK DEVONSHIRE CREAM

MOCK DEVONSHIRE CREAM
1 (3 oz.) pkg. cream cheese, softened
1/4 c. sour cream
Whisk until light and then add:
2 1/2 T. confectioners sugar
1/4 c. heavy cream
Beat until well blended.
Chill at least 1 hour. Serve at room temp.


CREAM SCONES
1/4 c. butter
1 c. flour
3 t. baking powder
1/2 t. salt
2 T. sugar
2 beaten eggs
1/2 c. cream
Sift flour, then add baking powder and salt and cut butter into dry mixture. Combine eggs and cream and add to dry mixture. Pat onto baking stone or pan to 3/4 in thick. Cut into triangles, sprinkle with sugar crystals and bake at 375 degrees until lightly brown (about 20 min.) Serve with preserves and Mock Devonshire cream.

TRISTAN'S PIZZAS

TRISTAN’S PIZZA
SAUCE
3 T. xtra virgin olive oil
1/2 c. diced onion
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1 28 oz. can Italian tomatoes, coarsely chopped
4 fresh basil leaves, minced
1 T. minced fresh flat-leaf parsely
salt and pepper to taste

Heat olive oil over med-high heat. Saute the onion, celery and carrot until golden brown (4-5 min.). Add garlic and cook til softened (about 2 min.). Stir in the tomatoes and their juice, the basil and parley. Reduce heat to simmer and cook until thickened (15-20 min.) Place in blender until smooth. Season with salt and pepper and set aside to cool.

DOUGH
1 pkg. active dry yeast
2 c. lukewarm water
1 c. pastry flour
4 t. salt
6 cups unbleached all-purpose flour

In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast in the lukewarm water until dissolved. Add the pastry flour and salt and mix well. Continue kneading adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky about 10 min.

Shape the dough into a ball and put in a lightly oiled bowl. Turn the ball to coat with oil. Cover with plastic wrap and let rise in a warm (75 degree), draft free place for 1 hour or until doubled in volume.

Punch the dough down and divide it into 6 (6 oz.) balls. Place the balls on parchment paper or lightly floured work surface, cover with a towel and let rise 45 min. or until doubled in volume. Makes enough dough for 6 10” pizzas.

Breads 2

ONE HOUR ROLLS
Mary Baker

2 envelopes Active Dry yeast
1/4 c. warm water
1 1/2 c. buttermilk, hated to lukewarm
1/4 c. sugar
1/2 c. oil
1 t. salt
4 1/2 c. flour
1/2 t. soda
1/4 c. margarine
Dissolve yeast in warm water in large bowl. Combine warm buttermilk, sugar, oil, and salt. Add to dissolved yeast. Mix flour and soda. Stir flour into yeast mixture, mix well. Let stand 10 minutes. Roll out very thick and cut into desired shapes. Melt margarine in bottom of baking pan. Place rolls in the pan turning each roll over to butter top. Let stand 30 minutes and bake at 350-400 degrees for 10-12 minutes.
(For hamburger buns, make larger rolls and do not turn in melted margarine.)


GRANDMA MILLER’S BREAD
This is Greg’s grandma’s recipe. She is an awesome cook.

6 1/2 c. warm water
1/2 c. sugar
2 1/2 T. salt
1/2 c. oil
1/4 c. yeast (maybe a little less)
Mix well, make sure sugar dissolves.
Add 6 c. flour and mix.
Add 6 c. more flour and stir (more if needed but no more than 15 c.)
Knead until well mixed, put into greased bowl and let rise 1 1/2 to 2 hours. When double, fold each corner to center and flip over. Let rise again. Grease or spray pans. Cut enough to make loaves or rolls (fist sized). Let rise in pans until doubled. Bake 30 minutes at 350 degrees or until golden.


ZUCCHINI BREAD
2 c. grated zucchini
3 eggs
1 c. oil
2 c. sugar
2 t. vanilla
3 c. flour
1 t. salt
1t. baking soda
1/4 t. baking powder
3 t. cinnamon
1/2 c. toasted pecans

Preheat oven to 325 degrees. Grease 2 loaf pans.
Mix dry ingredients. Mix wet ingredients. Mix together and add zuc. and pecans.
Bake about 1 hour.


NUT CRUNCH MUFFINS
Makes 1 dozen.
2 1/2 c. flour
1/2 c. coarsely chopped nuts (about 2 ounces)
1/3 c. firmly packed light brown sugar
1/3 c. sugar
2 t. baking powder
1 t. baking soda
1/8 t. salt
1 c. buttermilk
2/3 c. oil
1 t. vanilla extract
1 large egg

TOPPING:
1/3 c. firmly packed light brown sugar
2 T. flour
1/2 t. ground cinnamon
2 T. chilled butter, cut into small pieces
1/2 c. coarsely chopped nuts
Preheat oven to 400 degrees. Grease 12 standard size muffin-pans. Mix together flour, nuts, brown sugar, granulated sugar, baking powder, baking soda, and salt. Mix together buttermilk, oil, vanilla, and egg. Make a well in the center of flour mixture. Add buttermilk mixture all at once into well, tossing with a fork until dry ingredients are just moistened. (Do not overmix.) Spoon batter into prepared pan, filling cups to two-thirds full. To prepare topping, in a medium bowl, mix together brown sugar, flour, and cinnamon. Using a pastry blender, cut butter into flour mixture until coarse crumbs form. Stir in nuts. Sprinkle topping evenly over batter. Bake muffins for 10 minutes. Lower oven temp. to 350 degrees. Bake muffins until tops are golden, 12 minutes more. Transfer pan to a wire rack to cool for 5 minutes. Take muffins out of pan and cool completely.


OATMEAL PECAN PANCAKES
This came from my mom.
Makes about 8 pancakes.

1 1/4 to 1 1/2 c. milk, divided
1/2 c. old-fashioned oats
2/3 c. flour
1/3 c. whole wheat flour
2 1/2 T. packed light brown sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg
2 T. melted butter
1/2 c. toasted pecans
Bring 1/2 c. milk to a simmer in a small saucepan. Stir in oats. Remove from heat; set aside 10 min. Combine flours, brown sugar, baking powder, baking soda, and salt in large bowl; mix well. Combine egg and melted butter in a small bowl; mix well. Stir in oatmeal mixture and 3/4 c. milk. Add egg mixture into dry ingredients, stir just to combine. Do not beat. If mixture is too thick to spoon, add remaining 1/4 c. milk, 1 T. at a time. Add pecans, stir just to combine. Lightly butter large griddle; heat over medium heat. Drop batter by 1/4 cupfuls; don’t crowd skillet. Flatten batter slightly to form pancakes. Cook until tops are bubbly and bottoms are golden brown, (about 2 min.). Turn and cook until golden brown. Repeat with remaining batter. Serve immediately.

Breads

YUMMY BANANA NUT BREAD
Makes four loaves.
6 large bananas
2 t. soda
1 c. buttermilk
1 c. shortening
4 c. sugar
6 eggs
5 c. flour
1 t. salt
1/2 t. vanilla
2 c. chopped, toasted pecans

Mash bananas and sprinkle soda over them, add buttermilk and use as liquid. Cream shortening then add sugar and eggs. Sift flour and salt, add gradually to sugar mixture. Fold in vanilla and pecans. Place in well greased and floured loaf pans. Bake at 325 degrees for one hour or until done.


WAFFLES AND PANCAKES
Makes 6 waffles.
2 eggs
1 1/4 c. milk
1/2 c. cooking oil
3 t. baking powder
1/2 t. salt
1 3/4 c. all-purpose flour
pinch sugar

Preheat waffle iron or iron griddle. Beat eggs until foamy. Add other ingredients. Mix to creamy, not stiff, batter.


FAVORITE BISCUITS
Makes 12 biscuits.
2 c. sifted all-purpose flour
3 t. baking powder
1/2 t. baking soda
1 t. salt
1/3 c. butter
3/4 c. buttermilk
Sift together dry ingredients; cut in butter until mixture resembles coarse meal. Add the buttermilk and mix until the dry ingredients are moistened. Turn onto a floured board and knead 6-10 times. Roll to 3/4 in. thickness and cut with a 3 in. biscuit cutter (or glass). Place on an ungreased baking sheet and bake in a 450 degree oven for about 15 minutes or until golden.



ANGEL BISCUITS
(West Side cookbook, Erin Grice)
Makes 5 dozens.
1 pkg. dry yeast
1/2 c. warm water
3/4 c. shortening
5 c. self-rising flour
2 c. buttermilk
1 t. soda
3 T. sugar
Dissolve yeast in warm water. Cut shortening into flour. Combine buttermilk and soda. Add buttermilk, sugar and yeast to flour. Place in airtight container in refrigerator. Keeps several days. Bake 15 to 20 minutes in 400 degree oven.



FAVORITE CORNBREAD
Serves 8.
2 c. cornmeal
1/2 c. whole wheat flour
1/2 t. baking soda
1 t. baking powder
1 t. salt
2 large eggs, beaten
2 T. melted butter
2 c. buttermilk
2 T. bacon fat for skillet

Preheat oven to 425 degrees. Put 2 T. bacon grease into a 12” cast iron skillet. Heat skillet in oven. Mix the dry ingredients. In a se[erate bowl mix the rest of the indgredients, add to dry and mix. Pour into hot skillet and bake immediatly. Bake for 20-25 min.


AMY'S PIZZA CRUSTS
I got this from Amy Gibbons.
Makes 8 individual crusts.
1/2 c. shortening or margarine
1 c. water
1 t. salt
2 pkg. active dry yeast
1 t. sugar
3 c. sugar
Mix 2 pkg. yeast in 1/2 c. warm water. Heat 1 c. of water an add shortening and salt. When water, shortening mixture cools, add 1 c. flour and mix.
Then add yeast. Finish with the rest of the flour. Knead dough for 3 min. Oil bowl and place dough in bowl and cover. When double in size, punch down and let rise again until double. Spread in greased pizza pan or roll into individual crusts. Bake at 375 degrees until it begins to brown (less than 10 min.) You may need to break rising bubbles with a knife.
Add topping and bake again, or freeze for later use.


SALLY LUNN MUFFINS
This is a recipe from Mary Baker. This is an English tea bread. It is lightly sweet and really good with a light meal, or just alone as breakfast or a snack.
I think it makes 12 muffins.
1/2 margarine
1/2 c. sugar
2 eggs, well beaten
2 c. flour
3/4 t. salt
4 t. baking powder
1 c. milk
With electric mixer, cream together margarine and sugar. Stir together dry ingredients. Add eggs to sugar mixture, one at a time, beating after each addition. Add dry ingredients and milk alternately to sugar mixture until combined. Bake in greased muffin pans at 375 degrees until lightly browned.