Cranberry Scones

I found this recipe at the Taste of Home website. I had been looking for a scone recipe so I could smear from of my homemade lemon curd on it.  Really I am always looking for an excuse to bake something and well...you get the point.  So, these are quite tasty.  I have found that most people either love scones are not so much.  I am a lover of scones.  Enough of that...here ya go.

Ingredients

1 cup all-purpose flour

1/4 cup sugar

1-1/2 teaspoons baking powderr

1/8 teaspoon salt

1/4 cup cold butter

3 tablespoons 2% milk

1 egg, beaten

1/4 cup dried cranberries

1/4 teaspoon coarse sugar

Instructions

In a small bowl, combine the flour, sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  In a small bowl, combine milk and 2 tablespoons of the beaten egg; add to crumb mixture just until moistened.  Stir in cranberries.

Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar.

Bake at 425° for 12-15 minutes or until golden brown. Serve warm. Yield: 4 scones.

My notes:
Yes, you really do beat the egg, then spoon out 2 tablespoons of it into the 3 tablespoons of milk.  Strange, but that is what you do. After I added that to the dry ingredients, I was in the process of combining "just until moistened." However, it never got moist.  So I added more milk...can't give you a precise measurement here, because I just poured...probably a couple of tablespoons.

I followed all the other directions and they turned out beautiful and oh so yummy!  If you like strong lemon or citrus, you have got to make the lemon curd as well so you can smear it on each delicious bite!!!!

Lemon Poppy Seed Bread

Ingredients

• 1 box Lemon Cake mix with pudding in the mix
• 1 pkg. Lemon instant pudding mix (4-serving size)
• 1/2 cup vegetable oil
• 1 cup water
• 4 eggs, lightly beaten
• 1/8 cup poppy seeds

Instructions

1. Grease 2 loaf pans and instead of flouring, use sugar.
2. Mix all ingredients together until well combined. Note: I like to add 1 teaspoon lemon oil for an extra lemon “kick”.
3. Bake for 40-45 minutes at 350° F.
4. Test with toothpick for doneness.

My notes:

The recipe above is taken directly from Southern Plate and is another easy "Quick Bread" recipe.  I follow the recipe (shocker, I know) except that I didn't have any lemon oil on hand.  So, I squeezed 1/2 a lemon into mine and just stirred it in.  If you need to whip something up in a hurry to take somewhere or because company's comin', then this one is great!

Quick Biscuit Style Cinnamon Rolls

Homemade cinnamon rolls...no eggs...no rise time...REALLY! Can you get any better than that!?!?  I'm tellin' ya, these things are amazing and addictive!  I made them 4 times in less than 2 weeks.  So, BEWARE!  I cannot be held responsible for the weight you will gain as a result of these sinful cinnamon rolls.

Biscuits

2 tablespoons packed light brown sugar

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, divided

1/2 cup sour cream

1/4 cup whole milk

Filling:

1/2 cup packed light brown sugar

4 teaspoons cinnamon

4 tablespoons unsalted butter, melted

Vanilla Glaze:

1 oz. cream cheese, softened

2 tablespoons unsalted butter, softened

1/2 teaspoon vanilla

1 cup powdered sugar

milk, if needed

Preheat oven to 350 degrees. Spray a 9x13-inch cake pan with cooking spray. 

Whisk together the brown sugar, flour, baking powder, baking soda and salt. Dice 2 tablespoons of the butter and rub into flour mixture until it resembles coarse sand. 

Melt remaining 4 tablespoons butter and combine with sour cream and milk. Pour into dry ingredients and stir until just combined. Lightly flour work surface. Roll out dough to 1/4'' - 1/2'' thickness. 

Combine filling ingredients to form a paste and spread over dough. Roll up tightly and slice into 1'' - 1 1/2'' slices. Place into greased pan. Leave a little room between them to allow to expand while cooking. 

Bake 20-25 minutes or until golden brown and puffed. Cool 5 minutes. Combine all glaze ingredients until smooth and spread over warm rolls.

My notes:

I can't tell you enough how seriously good these are.  They almost melt in your mouth.  And, with some fruit and bacon, they make a pretty amazing breakfast.

"Rub" the butter into the flour mixture - I used my pastry blender ('cept for when I was in Utah where I used 2 forks - maybe I should buy Rach a pastry blender for Christmas).

The dough was consistently a little dry for me, so each time I have made them I have added 4 additional tablespoons of milk.  EXCEPT for the time I made them while visiting a friend in Utah...there I had to add so much extra milk that I stopped measuring.  Just a difference in the humidity I am sure.  Just add a little extra milk if you need to to make sure you aren't leaving half of your dry ingredients in the bowl.  But don't add so much milk that your dough is so sticky you can't work with it.

The recipe says to roll out the dough.  I did that the first time I made them.  Then every other time I just smooshed it out with my fingers/hands to the shape and thickness I wanted. I did this simply because at that moment I was too lazy to get out my rolling pin.  Just being honest...(o:

I would recommend mixing up your filling first so it will be ready and waiting on you when you need it.  Otherwise, you are going to have to wash all the dough off your hands, make the filling, then get your hands doughy all over again.

I never needed to add any milk to the glaze.

I got 12-15 rolls each time I made this.  I would tell you about storage of the leftovers, but what few leftovers we had only lasted a few hours.  So, I just left them sitting out on the counter and watched them dwindle throughout the day.  They do reheat amazingly well though.

You should check your pantry now, make sure you have everything you need and plan to make them for Saturday morning breakfast...if you can wait that long.  Seriously...trust me!

Peach Cobbler Muffins

Ran across this recipe on Southern Plate and knew immediately it was one I was gonna have to try.  After tasting it, I knew immediately it was one I would make again and again.

Ingredients
•1 1/4 cup self rising flour
•1 cup brown sugar
•1/4 cup quick cooking oats
•1 teaspoon cinnamon
•2 eggs
•29 ounce can peaches, drained well and coarsely chopped
•1 teaspoon vanilla
•3/4 cup vegetable oil

Directions
Prepare muffin pan by spraying with Pam. In large bowl, mix flour, brown sugar, oats and cinnamon. In separate bowl, mix beaten eggs, peaches, oil and vanilla. Pour egg mixture all at once into flour mixture: stir just until flour is moistened. Spoon batter into muffin cups. Bake 20 minutes at 400 degrees or until tested done. Makes one dozen.

My notes:
First let me say, if you are hoping for something as sweet as traditional peach cobbler, then please don't make these.  You'll be disappointed.  That is one thing that I really liked about them...they are not sickeningly sweet.  They are REALLY good with a cup of coffee (and a beautiful friend) and much more of a breakfast or snack muffin than a dessert.


I did not have "quick cooking oats".  I used what I had on hand..."Old-fashioned oats"...and it worked just fine.  I used extra large eggs and I also added about 1/4 teaspoon each of ground cloves and ground nutmeg...because I love the flavor of both and I find myself constantly looking for places to use them.


The tops of these muffins get really brown and the sugar almost caramelizes as they bake.  You might be able to tell from the awesome pics made by my friend over at Lulu Photography.  (There's a subtle plug for you, Becke'!)


Oh yeah, one last thing.  The recipe says it makes 12.  Now I don't know what size muffins she made, but they obviously were a bit larger than mine 'cause I got 18!  And I was proud to have those extra 6!!!

Banana Nut Bread/Cake

You can call it bread or cake.  I call it bread when it's baked in a loaf pan and cake when it's baked in a bundt pan.  Whatever makes you happy though.  Either way, this is one REALLY EASY and VERY DELICIOUS way to use up some over-ripe bananas and have a nice treat on the table in no time.  ONLY FIVE INGREDIENTS!  That is enough to get my attention right there.  I have made this one several times before and, to me, it is as good as, or better than, most "from scratch" banana breads I have eaten.  Hope you enjoy!  If you make it, leave me a comment.  I'd love to know what you think.

Ingredients

1 box cake mix with butter

3 eggs

1 stick of butter, melted

4 mashed bananas

1/2 cup nuts

Directions

Mix well and bake in a loaf pan at 350 degrees for 45 minutes to an hour or until golden brown.

My notes:

Yes, that is all of the directions that were included with the recipe.

That is a "butter recipe" cake mix.  Oh, and do not substitute margarine for the butter.  It gives it a very artificial taste.  Your bananas do not have to be over-ripe.  When I made this today, I used 2 that were over-ripe and 2 that were just fine for eatin'.  I peel mine and toss them in a mixing bowl then get out my handy-dandy potato masher and don't stop til it's banana soup.  I bake mine in a bundt pan just because that's my preference.  It only takes 45 minutes when in a bundt pan and unless you have a really big loaf pan, I think I would divide this between 2 loaf pans.

Hot Water Cornbread

1 to 1 1/2 cups corn meal
1 tablespoon all purpose flour
pinch sugar (probably a scant half teaspoon)
hot water - almost boiling
add-ins of your choice
     This is what I use: salt & spice, parsley, minced onion & cheese
                                   (and sometimes some finely chopped jalapeno; depends on who is eating with us)

Directions:
Whisk together dry ingredients in mixing bowl.  This includes all dry seasonings as well (everything except the cheese and/or jalapenos).
Pour in water and stir.  Add just enough water to make a soft dough that sticks to your spoon and can be pressed into patties.
Stir in cheese and/or jalapenos.
Drop by tablespoons into hot oil in skillet.  When golden brown on bottom, turn over and press flat into patty.  When golden brown, remove from oil onto paper towels for draining.

This makes a great bread/side dish with a pot of beans!

Apple Cinnamon Rolls

5 to 5-1/2 cups all-purpose flour

1/2 cup sugar

2 envelopes FLEISCHMANN'S RapidRise Yeast

1 teaspoon salt

1/2 cup water

1/2 cup milk

1/4 cup butter

3 large eggs

Apple Filling (recipe follows)

Cinnamon-Sugar Topping (recipe follows)

Directions

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120oF to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 2 equal portions. Roll each portion into 12 x 8-inch rectangle. Spread Apple Filling evenly. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams to seal. Cut each roll into 12 equal pieces. Place, cut sides up, in greased 9-inch round pans. Cover, let rise in warm, draft-free place until doubled in size, about 45 minutes. Sprinkle with Cinnamon-Sugar Topping.

Bake at 375oF for 25 to 30 minutes or until done. Remove from pans; serve warm.

Apple Filling: Combine 2 large cooking apples, chopped; 2 tablespoons all-purpose flour, 3/4 cup sugar, and 1/4 cup butter or margarine in medium saucepan; bring to a boil over medium high heat. Cook 3 minutes. Reduce heat to medium low; cook 10 minutes, stirring constantly until thick. Stir in 1 teaspoon ground cinnamon and 1/2 teaspoon nutmeg. Cool completely.

Cinnamon-Sugar Topping: Combine 3/4 cup sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon nutmeg. Stir until well-blended.

 

My notes:

I failed to read the recipe all the way through before I started.  I know better, but sometimes I just get so excited about a new recipe that I lose all general cooking knowledge. That being said, make your Apple Filling FIRST!  It takes a little longer than the 10 minute rest time mentioned in the recipe and it has to cool completely before you can use it.  Probably oughta go ahead and mix up your Topping as well, but if you don't you'll have plenty of time to do it during the 45 minute rise time.

 

This recipe makes 2 dozen cinnamon rolls.  So, unless you are having a crowd for breakfast, plan to give some to the neighbors or send some to work with the hubby (or wife, if you are a cookin' man).

 

So, I made the dough first, then the apple filling.  So the dough "rested" for more like a 1/2 hour while I was working on apples.  Didn't cause a problem.  But, you might wanna even make the apple filling the night before.

 

For testing purposes, I used one pyrex dish and one stoneware pan.  Both worked fine.

Next time I do this, and I will do this again, I will either roll each piece in the cinnamon sugar mixture before I put it in the pan or I will figure out a way to sprinkle some in between each piece.  I think that would make for a better dish.  BUT, this was SO good and I feel such a sense of accomplishment having done these from scratch.  My grandma would be proud!

As I have said, I am so intrigued by breads and I am going to continue to try them more and more as I find recipes I think I can handle.  I am in LOVE in RapidRise yeast because it cuts the rise time quite a bit.  I got this recipe at http://www.breadworld.com/.  Happy Cooking!

Easy Italian Herb Focaccia

There is something so rewarding about making homemade bread for my family.  In the past, breads have scared me, but I am trying to be courageous and try my hand at some easy ones to start with.  I have had this recipe for probably close to a year and finally made it.  It was a hit!  And really easy.

Prep time: 10 minutes
Rise time: 45 minutes, total
Bake time: 30-35 minutes

Ingredients
3 1/4 cups all purpose flour
1 envelope RapidRise yeast
1 tablespoon sugar
1 teaspoon salt
1/4 cup extra virgin olive oil, divided
1 2/3 cups very warm water (120F to 130F)
2 tablespoons shredded Parmesan cheese
1 tablespoon Italian seasoning

Mix flour, undissolved yeast, sugar and salt in a large bowl.  Add the water and 2 tablespoons of the olive oil, stirring until well mixed.  Spread dough into greased 13x9-inch pan.  Cover.

Let rise until doubled, about 30 minutes.

Poke multiple holes into the dough using the handle of a wooden spoon.  Drizzle 2 tablespoons of olive oil over dough; sprinkle with Parmesan cheese and Italian seasoning.  Cover.

Let rise an additional 15 minutes while oven preheats to 375F.

Bake 30-35 minutes until lightly browned.  Cool slightly and cut into slices, serve warm.  If desired, serve with additional olive oil for dipping.

My notes:

I think it needs a little extra salt, but not in the dough.  I will probably just sprinkly the top lightly with kosher salt before making next time.

I didn't measure the cheese or the italian seasoning.  I just sprinkled until it looked good.

I was unable to "spread" the dough.  It had to be pressed and pushed and pulled to fill the pan.

The rise time can be lengthened if needed.  We weren't going to be able to eat for a while, so I just let it sit and it didn't hurt a thing.

We didn't dip in additional olive oil.  We dipped in PIZZA SAUCE!  YUM!

This one is definitely a keeper.  It would make a really good appetizer served with the olive oil or pizza sauce for dipping.

Skillet Biscuit Bread

2 cups unbleached self-rising flour
3/4 cup buttermilk
1/4 cup vegetable oil

Combine four, buttermilk and oil in a large bowl; stir with a fork to combine.  Do not overmix.  With floured hands, gently knead dough in bowl to form a ball; dough will be sticky.  Generously oil a straight-sided, heavy 8- or 9-inch skillet and set over medium heat.  Pat dough into skillet.

Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes.  Using a spatula, slide or lift onto a plate.  Invert into skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes.  Transfer to a plate and cut into wedges.  Serve hot, warm or at room temperature.  Serves 8.

My notes:

I used powdered buttermilk.  I added a couple pinches of salt...just seemed like something was going to be missing if I didn't.  I think I overmixed just slightly and one side was a little tough.  Be careful with the mixing and kneading and don't overdo.

This may well become the new family from-scratch biscuit recipe.  I have tried lots of biscuit recipes and have yet to find one that I was pleased with...until now.  It makes one big huge biscuit and it's GREAT and SO EASY!