Monday, March 7, 2016

Spiced Pumpkin Scones

Ingredients:
For Scones:
2 cups flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp ground nutmeg
8 Tbsp cold unsalted butter
1/2 cup pumpkin puree
1 Tbsp molasses (optional)
3 Tbsp half and half
1 large egg
2 tsp vanilla

Sugar Glaze:
1 cup powdered sugar, sifted
1-2 Tbsp half and half

Directions:
Center a rack in the middle of the oven and heat to 400.  Line a large baking sheet with parchment paper.  Or spray with non stick spray.

Scones:  Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together until blended.

Cut the butter into small cubes then scatter over the flour mixture.  Use two knives or a pastry cutter to "cut" the butter into the flour until the mixture resembled coarse cornmeal with a few pea sized bits of butter, about 5 minutes.

In separate bowl, whisk the pumpkin puree, molasses, half and half, egg, and vanilla extract until blended.  Stir into the flour and butter mixture until a soft dough forms.

Transfer the dough to a floured surface.  Knead three or four times until it comes together.  Pat the dough into a 10 inch by 7 inch rectangle (use rolling pin) Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making 8 rectangles.  Cut each rectangle into two triangles, making 16 scones.

Transfer scones to baking sheet and bake 10-15 minutes or until golden brown and a toothpick inserted into the middle comes out clean.  Transfer to a wire rack and cool completely.

Glaze: Add the sugar to a medium bowl and then add 1 Tbsp of half and half.  Stir then judge the consistency.  If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine.  If it is too thick add a little more half and half.  If it is too thin add more powdered sugar.

Dip each cooled scone directly into the glaze nad then place glazed side up back onto the cooling rack.

Chocolate Bark

Ingredients:
16 oz dark chocolate
1 1/2 cups mini pretzels
8 oreos roughly chopped
1/3 cup toffee bits
1/2 cup M&M's
1/2 cup Marshmallows

Directions:
Line baking tray with parchment paper; set aside.  Have all ingredients chopped, prepped, and ready to go before the chocolate is melted.  Coarsley chop the chocolate to encourage smooth melting.  Heat in microwave for 2-3 minutes, checking every 30 seconds to stir until melted smooth.  Pour melted chocolate onto parchment with a spatula and smooth into a large rectangle about 10x15 inches and about 1/8 inch thick.  Evenly sprinkle with oreos, pretzels, toffee bits, M&M's, and marshmallows.  After chocolate has set, break into pieces or chop with a knife.  Bark will keep airtight at room temp for many weeks and in the fridge or freezer for many months.

Baked Chicken Taquitos

Ingredients:
1/2 cup (4oz) cream cheese
1/3 cup green salsa (optional)
1 Tbsp lime juice
1/2 tsp cumin
1 tsp chili powder
1/2  tsp onion powder
1/4 tsp garlic powder
1/8 cup chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken (I like chicken cooked in the crock pot with salsa and taco seasoning)
1 cup grated cheese
about 20 flour 6 inch tortillas

Directions:
Heat oven to 425 degrees.   Lightly coat baking sheet with cooking spray.
Heat cream cheese in microwave for 20 seconds.  Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder.  Stir to combine and then add cilantro and green onions.  Add chicken and cheese and combine well.

Place 2-3 Tbsp of chicken mixture on tortilla.  Roll it up as tight as you can.  Place seam side down on baking sheet.  Lay all the filled tortillas on a baking sheet and make sure they are not touching each other.  Spray tops lightly with cooking spray and sprinkle some salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Sunday, March 6, 2016

Dishpan Cookies

Ingredients:

2 cups light brown sugar
1 cup white sugar
2 tsp. vanilla
2 cups oil
4 eggs
4 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cup quick oats
4 cups Special K cereal
1 bag chocolate chips

Directions:

In a very large bowl cream sugars, vanilla, oil, and eggs.  Add flour, soda, and salt.  Fold in oat, Special K cereal, and chocolate chips.

Drop by 1/4 measuring cup onto ungreased cookie sheets.  This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan. 

Bake for ten to twelve minutes at 375, or until edges are lightly browned.  If you want them to be chewy bake a little less, crispy, a little more. 

Wednesday, December 10, 2014

Egg Drop Soup

Ingredients:
3 eggs lightly beaten
4 cups of chicken stock
1 Tbsp of cornstarch
1/2 tsp grated ginger
1 Tbsp soy sauce
3 green onions, chopped
1/4 tsp white pepper
3/4 cup of mushrooms, chopped

Directions:

Reserve 1/2 cup of chicken stock and mix with cornstarch until dissolved.

Place the chicken stock, ginger, soy sauce, green onions, mushrooms, and white pepper in a pot and bring to a boil.  Ad the cornstarch and stock mixture and stir.  Reduce heat to a simmer.

Slowly pour in the beaten eggs while stirring the soup.  The egg will spread out into ribbons.  Turn off the heat and garnish with a few more chopped green onions.  Serve immediately. 

Monday, December 1, 2014

Creamy Cranberry Salad


Ingredients:

12 oz fresh cranberries
1 cup sugar
1 6 oz raspberry jello mix
1 8 oz can crushed pineapple
3/4 cup orange juice
1 apple with peel, grated
1 cup whipping cream
1 8oz pkg cream cheese
1/4 cup powdered sugar

Directions:

Process cranberries in blender or food processor.  Pour sugar over cranberries, stir to dissolve.
Bring 3/4 cup water to boil.  Stir in gelatin and cool.  Stir cooled gelatin into cranberries, add pineapple, Orange juice, grated apple.  Mix well, cover and refrigerate overnight.

Whip cream and beat in cream cheese and powdered sugar.

In glass serving dish layer half the cranberry mixture, then the whipped cream mixture, Then the remaining cranberry mixture.

Bacon Pie Crust

We had a bacon Thanksgiving so a friend gave me this awesome recipe for a bacon pie crust.  It was perfect for this cranberry apple pie.  I'm thinking it would also be good in a chicken pot pie.
 
Ingredients:
1 tsp Kosher salt
2/3 cup cold water
4 oz thick cut bacon; finely diced and frozen (4-5 strips)
4 cups all-purpose flour
1 cup unsalted butter, cut into 1/4 inch thick slices and chilled
 
Directions:
 

  • For the Crust: In a small bowl, stir the Salt into the Cold Water until it dissolves. In a separate bowl, use your hands to toss the Bacon with Flour until well coated. Pulse the Flour and Bacon in a food processor until coarse crumbs form. Return mixture to large bowl. Add the Butter to the Flour mixture and then press in the Butter with your fingertips until coarse crumbs form with a few bigger pieces remaining. Add the Salted Water all at once, and quickly gather the dough with your hands into a large, shaggy clump. Divide the dough into 2 equal pieces, shape into disks, cover tightly with plastic wrap, and chill until firm, at least 1 hour and up to 3 days.
Related Posts with Thumbnails