One of the things I miss about cable television is folding the laundry and tuning into The Food Network. Often their recipes have ingredients that I cannot easily obtain but I always enjoy watching someone who is enthusiastic about food and cooking. I emailed my mother this scone recipe by Giada de Laurentis because Giada makes everything look easy and delicious. This recipe also has common ingredients.
My mother is the official baker in the family. She made these for me when I visited and holy cow! Words don’t do justice for describing how good these scones taste. I give this 5 forks even though I pretty much inhaled a few by hand without pausing for breath. I have more of a salt & fat tooth than a sweet tooth but this recipe makes me realize I have lots of teeth. Thank you mother! This recipe is a keeper. Hope you are able to share it with friends or loved ones.
You can find the recipe here
We have had blizzard conditions for the past couple of days. We woke up yesterday to no power and a very cold house. About 5 minutes after waking up, I started to worry about things more important than a hot cup of coffee. Issues like pipes freezing began to fill the mind. After many hours, the power kicked back on but the telephone and internet services remained off. Then last night I made some veggie burritos and was about to put them in the oven to bake and all went silent and black again – Argh!! Luckily we have a camp stove so we pulled that out, lit some candles and heated up some leftover chowder. This morning things were off to a better start. It began with hot coffee and hot cobbler. Here is Boucci’s recipe for making one up. It is a nice way to enjoy a taste of summer when the weather is white.
1. Thaw 1 quart of peaches. I usually place them in a bowl on the counter the night before making. Ours are frozen in a very light syrup. If you use plain peaches, you may want to add a few tablespoons of sugar or maple syrup. I also toss in about a cup of thawed blueberries for an antioxidant boost.
2. Put the fruit in a pyrex casserole dish about 11×8.
3. Make up a batch of the biscuits from this recipe. Place the unbaked biscuits on top of the fruit. Sprinkle with cinnamon and about 1 tablespoon of sugar.
4. Bake for 45 minutes in a 350 degree oven until the biscuits have a nice golden hue.
Cool a bit so you don’t burn the roof of your mouth. This also makes a nice dessert with a scoop of vanilla ice cream.
I don’t think I have ever been so excited about peanut butter and Naturally Nutty will be sending one of you readers some!!!!
I just had a batch of cookies come out of the oven and Boucci and I scarfed a couple down and then he asked if he could take “some” for post-ride. Some *cough* half *cough* seem to have disappeared! Something tells me I won’t get any constructive criticism from the guys after they bike for 2 1/2 hours. I have tried these cookies using all maple syrup but they aren’t as sweet as some people may like a cookie – more like tasty little protein bombs. So unless you are looking for a great recovery fuel Powerbar tasting type of cookie, I’m advocating a 50 – 50 approach to sweetener for this recipe. Plus, it is much cheaper than all maple syrup.
1 stick of butter
1/2 firmly packed brown sugar (use a couple Tablespoons extra if you like a sweeter cookie).
1/2 cup maple syrup (if this breaks the budget, use turbinado sugar or granulated sugar instead)
1 cup naturally nutty or another quality peanut butter
1/2 – 1 tsp salt (depending on if your butter contains sodium)
1/2 tsp baking soda
1 tsp vanilla
1 cup flour (I use 1/2 cup whole wheat/ 1/2 cup all purpose) depending on the amount of oil in your peanut butter and type of sweetener, you may want to use a little more or less than 1 cup
Combine ingredients well (I used my mixer for about 1 minute till everything was smooth), roll the dough into balls and squish them flat w/ a fork leaving the marks on top. Bake at 375 for 10-12 minutes. I am a big fan of using a natural parchment paper. It minimizes clean-up and gives you a little leeway avoiding burning the bottoms if you should happen get a phone call and get distracted from removing them from the oven such as I did.
Naturally Nutty has offered to mail one lucky reader of my blog a jar of their peanut butter!
You may enter to win a jar one of two ways: 1. Leave me a comment on this posting telling me how you enjoy peanut butter OR 2. Share this recipe via Facebook or email. You may email me ( email@example.com )or post a comment saying you shared it. I will contact the winner via email for the shipping address. You have until Friday, October 8th at 10 p.m. Eastern Time to enter. The contest is open to US residents only. Good luck!
It is beginning to feel like fall already. The dogs and I finally have our trails relatively tourist-free. To celebrate we went for a hike through the
King Arthur flour http://www.kingarthurflour.com kindly allowed me to share their Blueberry Buckle Coffee Cake recipe with you. I did a riff on it by using the raspberries my mother picked in place of the blueberries. Both versions are delicious!
This is a delicious way to use the fruits of summer!
1/3 cup (2 ounces) sugar
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon cinnamon
1/4 cup (1/2 stick) butter or margarine
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (5 1/4 ounces) sugar
1/4 cup (1/2 stick, 2 ounces) butter or margarine
1 large egg
1 teaspoon vanilla
1/2 cup (4 ounces) milk
2 cups fresh or frozen blueberries or raspberries, well drained
First: Preheat your oven to 375°F.
Making the Topping: Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter or margarine with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.
Making the Batter: Blend the flour, baking powder and salt together in a medium sized mixing bowl. In a large bowl cream together the sugar, butter or margarine, egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Fold in the blueberries.
Assembling & Baking: Pour the batter into a well-greased and floured, 9-inch cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or knife comes out clean.
Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.