Recipes

[kate2357]

@house_cat  your lemon cobbler recipe looks fabulous. Can't wait to try it out.

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Triple Cinnamon Scones - From King Arthor Baking

Ingredients
Dough
2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
1/3 cup (67g) granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
8 tablespoons (113g) unsalted butter, cold, cut into pats
1 cup (142g) King Arthur Cinnamon Sweet Bits or CINNAMON CHIPS
1/2 to 2/3 cup (113g to 152g) half-and-half or evaporated milk
2 large eggs, lightly beaten
1 teaspoon King Arthur Pure Vanilla Extract

Filling
3/4 cup (142g) King Arthur Baker's Cinnamon Filling Mix*
3 tablespoons (43g) water

*For an alternative to Baker's Cinnamon Filling, see "tips," below.
Glaze
3 1/2 cups (397g) confectioners' sugar
1 teaspoon cinnamon
7 tablespoons (99g) water

Instructions

To make the dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the cinnamon chips or bits.

Whisk together 1/2 cup (113g) of the half-and-half or milk, eggs, and vanilla.

Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Add up to 3 additional tablespoons half & half or milk, if necessary, to bring the dough together.

Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.

To make the filling: Mix together the Baker's Cinnamon Filling and water. If you're using the alternate filling described in "tips," below, whisk together the ingredients; omit the water.

Spread (or sprinkle) the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You'll now have a rectangle that's stretched to about 4" x 12". Gently pat/roll it to lengthen it into a 3" x 18" rectangle; it'll be between 3/4" and 1" thick.

Cut the rectangle into six 3" squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you'll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Separate the scones just enough to break contact between them.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 16 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. Once they're cool, cut the scones along their demarcation lines and separate them.

Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.

Tips from our Bakers

No Baker's Cinnamon Filling? Combine 1/2 cup brown sugar with 2 tablespoons cinnamon and 3 tablespoons cornstarch; don't add the water. Sprinkle the mixture over the dough. You may finish the scones according to the recipe instructions, but we recommend cutting them into 12 larger (rather than medium or bite-sized) triangles. Cutting the scones any smaller will result in a lot of the sugary filling falling out of them.

For a thicker, spreadable icing, mix together 3 cups confectioners' sugar, 1/2 teaspoon ground cinnamon, and 3 to 4 tablespoons milk. Spread/drizzle over the scones.

Interested in additional shaping options? Once the dough is cut into 3" squares, cut each square into three 1" x 3" rectangles, for a total of 18 scone strips. Or cut each square into nine 1" squares, to make 54 bite-sized mini scones.

Highly recommend looking at the blog post ... link at site.

NEXT INGREDIENT: ANYTHING PICKLED

[house_cat]

@kate2357 

I'm going to piggy-back on your post.  I had always thought that scones were difficult to make, until I saw this video some years ago.  Using this technique, my scones became legendary among my friends in California and were always requested at any gathering.  No one knew how easy they are to make.  I thought I'd share this video with my forum friends.

Here's the video

and here's a pic of my scones...

The problem I have is that my husband doesn't like scones, so it's dangerous for me to bake up a batch just for myself.

Next ingredient: ANYTHING PICKLED

[kate2357]

@house_cat 

What a delightful video. She's a hoot. Thanks for sharing.

NEXT INGREDIENT: ANYTHING PICKLED

[alliswell]

Beet PICKLED Eggs:

2 doz. eggs, cooked & peeled; 3 or 4 15oz. cans cooked beets [not pickled] or make your own,

2 cups sugar, 1 1/2 to 2 cups apple cider vinegar depending on how sour you want them, 1 tsp salt [optional].

Heat all beet juice, vinegar, sugar, and salt until sugar dissolves. Pour over eggs & beets all in 1 gal. jar. Will just fill a 1 gal. jar. Allow to cool then place in back of refrigerator for at least 4 or 5 days before eating. Stir carefully every day or so the first week or egg whites will stick together. Will last in refrigerator at least 2 months. The longer you keep them, the better they get. From Simply Recipes dot com.

Next Ingredient:  Coconut

[alliswell]

@house_cat   Thank you!

[kate2357]

Coconut Macaroon Pie with Chocolate Ganache - From Taste of Home

Ingredients
3 eggs, separated
Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/2 cup heavy whipping cream
2 tablespoons butter, melted
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon almond extract
1-1/2 cups sweetened shredded COCONUT

ganache:
8 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy whipping cream
2 tablespoons light corn syrup

Directions
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 9-in. pie plate with pastry; flute edges. Set aside.

In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in the cream, butter, lemon juice, salt and extract. Fold in coconut.

With clean beaters, beat egg whites on medium speed until soft peaks form; beat on high until stiff peaks form. Gradually fold into coconut mixture. Pour into pastry shell.

Bake at 375° for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack.

For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; whisk until smooth. Drizzle over pie. Refrigerate until set.

NEXT INGREDIENT: TERIYAKI

[walker]

TERIYAKI Tidbits

1 (10 oz.) jar apricot jam

1/2 cup barbecue sauce

1-2 tablespoons TERIYAKI SAUCE

1 lb. hot dogs, cut into 1" pieces (or cocktail franks)

1 (15 1/4 oz.) can pineapple chunks, drained

1 green pepper, cut into squares

In a large saucepan over medium heat, combine preserves, barbecue sauce and TERIYAKI sauce.  Heat until hot and bubbly, stirring constantly.  Stir in hot dogs, pineapple and green pepper.  Heat thoroughly.  Transfer mixture to slow cooker or similar type container to keep warm over low heat.  Serve with toothpicks....or even stick pretzels instead.  Easy appetizer! 

(Original recipe found in a Best of the Best Plains Cookbook)

NEXT INGREDIENT ..... SHRIMP

[house_cat]

20 Minute Honey Garlic Shrimp

click here for more details

• 1/3 cup honey
• 1/4 cup soy sauce (we usually use reduced sodium)
• 2 garlic cloves, minced (or 1 teaspoon jarred minced garlic)
• optional: 1 teaspoon minced fresh ginger
• 1 lb medium uncooked shrimp, peeled & deveined
• 2 teaspoons olive oil
• optional for garnish: chopped green onion

1. Make your marinade. 
2. Marinate the shrimp. Combine marinade and shrimp and marinate for at least 15 minutes or up to 8-12 hours. We usually only marinate it for about 15 minutes and during this time, you could prepare your side dishes such as steamed vegetables and instant brown rice.
3. Cook the shrimp. Cook shrimp in a little olive oil, then flip and pour in the remaining sauce until cooked through.
4. Garnish. Top with green onions and serve.

Next ingredient: 

🐰 Anything that says "Easter or Spring" to you.

[walker]

@house_cat .... I have fixed that Shrimp recipe...👍...very good! 😋  This recipe brings back memories of growing up....if we had ham for Easter, this was always a side dish.

RAISIN SAUCE

1 cup raisins

2 1/2 cups water

2/3 cup brown sugar

2 tablespoons corn starch

3 teaspoons dry mustard

1 1/2 teaspoons salt

1/4 teaspoon ground cloves

3 tablespoons vinegar

Simmer raisins in water for 10 minutes.  Combine other ingredients and add to raisins with its water.  Cook over low heat until thickened; stir occasionally.  Serve warm or room temperature but store in refrigerator.

NEXT INGREDIENT ..... POTATOES (including shredded

                                      or cubed hash browns)

[Zhills]

My Breakfast Thingy!

Hashbrowns

Sausage (precooked pattie)

Egg

Put hashbrowns (however many you will eat) in hot frying pan on Med and slightly brown them.

When brown enough to stick together, turn the hashbrowns.

Spread out a chopped precooked sausage pattie on top.

Whisk 2 eggs until well mixed.

Pour eggs over hashbrowns and sausage.  I cover and cook until eggs are set!

Not the prettiest, but the tastiest Thingy!

You could make a large one and cut like a pie for a crowd.

Next ingredient:  Thyme