Raspberry Scones

Needed:

• Scones
• 1 stick (1/2 cup) cold, unsalted butter
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• ¼ cup sugar
• ½ teaspoon salt
• 1 large lemon, zested
• ¾ cups heavy cream
• ¾ cup frozen raspberries
• Glaze
• ½ large lemon, juiced
• ½ to 1 cup confectioners’ sugar

INSTRUCTIONS

1. Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
2. Preheat oven to 425° F. Line a baking sheet with parchment paper.
3. Combine flour, baking powder, sugar, salt, and lemon zest in a large wide bowl. Mix to combine.
4. Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
5. Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.
6. Turn out the dough on a parchment-lined baking sheet. Press in stray bits gently and shape the dough into an a 7 to 8-inch square about ¾-inch thick. It should look a bit rough and ragged.
7. Using a knife or bench scraper, divide the square into 9 smaller squares. Divide each square in half diagonally to make 18 small triangles.
8. Separate the scones carefully to give them room to spread. Bake until pale golden, about 12 to 15 minutes.
9. To prepare the glaze, combine lemon juice and ½ cup confectioners’ sugar in a small bowl. Whisk to combine. Add more sugar, as needed to create the desired consistency for glazing.
10. Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature.

Neal's Ricotta Scones

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¾ tablespoons sugar
• ½ teaspoon salt
• 5 tablespoons chilled unsalted butter
• ½ cup green onions or scallions, chopped
• 1/4 cup fresh parsley, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, minced
• 1 cup ricotta cheese
• ⅔ cup milk
• 1 egg, beaten with 1 teaspoon water (for egg wash)
• sea salt
• black pepper
• smoked paprika

Preheat oven to 425 degrees.

• Whisk together flour, baking powder, sugar, and salt in a large bowl. Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.
• Stir in scallions and fresh herbs. Add ricotta cheese, then add milk and stir until just combined.
• Turn dough out onto a lightly floured surface. Knead 2 to 3 times, then pat dough into a 9-inch rectangle. Dip knife into flour and cut dough into 12 equal pieces.
• Transfer scones to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
• Bake for 15-20 minutes or until scones are golden brown.

Cliss's Baked Oatmeal

Ingredients

• 2 cups Simple Truth Organic Rolled Oats
• 1/2 cup Walnut Pieces
• 1/2 - 3/4 cup Brown Sugar (divided, reserve 2 Tablespoons - 1/4 cup for topping. May substitute 100% real maple syrup)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 teaspoon Cinnamon (optional)
• 2 cups Milk
• 2 large Simple Truth Eggs
• 2 teaspoons Vanilla
• 2 Tablespoons Melted Butter
• 1 1/2 cups Fresh Fruit (optional: apples, raspberries, strawberries, blackberries, etc)

Instructions

1. Preheat oven to 350 degrees. In a large bowl, stir together rolled oats, brown sugar, nuts, baking powder, salt, and cinnamon.  Reserve 1/4 cup of brown sugar for the topping. 
2. In another bowl, whisk together milk, eggs, and vanilla. In a small microwave-safe bowl, melt butter in the microwave.
3. Add all ingredients together and place in an 8 or 9-inch baking dish. If you want to add fruit to the baked oatmeal, place it at the bottom of the baking dish. Some of the best fruits to use are -- apples, raspberries, strawberries, blackberries, etc. I would suggest using about 1 1/2 cups of fresh fruit.
4. Sprinkle remaining 1/4 cup of brown sugar all over the top of the oatmeal. This helps to create a sugary crust when it is baked. Bake for 35-45 minutes. Once it is baked, top with fresh berries or your favorite fruits. Serve warm. 

Overnight Blueberry French Toast

   12 slices day-old bread, cut into 1-inch cubes
    2 (8 ounce) packages cream cheese, cut into 1 inch cubes
    1 cup fresh blueberries
    12 eggs, beaten
    2 cups milk
    1 teaspoon vanilla extract
    1/3 cup maple syrup
    1 cup white sugar
    2 tablespoons cornstarch
    1 cup water
    1 cup fresh blueberries

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

Eurpoean Crepe Recipe

I had this at a party. It's converted over from European measurements.

For 20 large crepes:

4 cups flour
5 eggs
5 cups whole milk
2 Tbsp vegetable oil
2 tsp salt
2 Tbsp sugar (optional)
1 tsp vanilla (optional)

--Mix all ingredients with an immersion blender or blender until batter is smooth. Let batter rest for two hours,or up to overnight in the fridge. Add 2 1/2 cups of water to batter and mix in in before making crepes.

For savory crepes omit vanilla and sugar. Fill them with ham, swiss cheese, eggs, cooked chicken breasts, mushrooms, etc.

For sweet crepes, add sugar and vanilla. Fill them in with fresh fruits (bananas, strawberries, raspberries, etc.), chocolate (chips, nutella, etc.), whipped cream, ice cream, etc.

Put burner on high and get pan very hot.

Swedish Pancakes

I saw someone mention SWEDISH pancakes on Facebook.  Now I've had pancakes, waffles, German pancakes and crepes.  But never Swedish Pancakes.  My family loved them.  It's like a cross between a pancake and a crepe.

Ingredients:

Servings: 4

3 eggs
2 1/2 cups low-fat milk
1 1/4 cups flour
1/2 teaspoon salt
3 tablespoons butter or 3 tablespoons margarine, melted

Directions:

1 In a large mixing bowl, beat the eggs with half the milk.

 
2 Beat in flour and salt until smooth. 

3 Stir in melted butter and remaining milk.

 
4 Heat a griddle or large skillet with a small amount of vegetable oil. 

5 For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes. 

6 With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute. 

7 Serve immediately or keep warm while making the remaining pancakes.

Chili Cheese Puff

This is from my cousin Leanne.  It reminds me of my favorite Quiche from Trader Joe's.  But it is crustless.

10 eggs, beaten
1/2 cup flour
1 tsp. salt
2 cups cottage cheese
1/2 cup butter, melted
1 lb. pepper jack cheese, shredded
1 (7-oz.) can green chilies

-Heat oven to 375 degrees.  Spray 3-quart cooking dish with non stick spray.

-In large bowl, combine eggs, four, salt, cottage cheese, butter and pepper jack cheese; blend well and then stir in chilies.  Pour mixture into casserole baking dish.  Bake 35 minutes or until knife inserted near center comes out clean.

Ghiradelli White Chocolate Raspberry Muffins

White Chocolate Raspberry Muffins
From Ghirardelli

¼ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup whole milk
8 ounces white baking chips
6 ounces (½ pint) fresh raspberries
2-3 tablespoons demarara sugar

Preheat the oven to 375°F.  Prepare 2 muffin pans with 18 liners.

In a medium-sized bowl, cream butter and sugar until smooth.  Add the egg and vanilla extract, and stir until combined.

In a large bowl, whisk together the flour, baking powder, and salt.  Gradually add the flour to the creamed mixture alternately with the milk, beginning and ending with flour.  The mixture will be slightly lumpy.  Do not overmix, or it will result in a tough muffin.

Stir in the white baking chips.  Carefully fold in the raspberries without breaking the berries.  Fill the prepared muffin cups about ¾ full.  Sprinkle the tops of the muffins with the demarara sugar.

Bake the muffins for 16 to 20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.  Cool the muffins in the pans on a wire rack for 5 minutes, then remove the muffins to the rack to cool completely.

Makes 18 muffins

Blueberry Muffins

Muffins:

2 cups (or less) fresh blueberries (raspberries are great too in this!)
1 1/8 cups plus 1 tsp. sugar
1 Tbsp. water
2 1/2 cups All-purpose flour
2 1/2 tsp. baking powder
1 tsp salt
2 eggs
4 Tbsp. (1/2 stick) butter melted and cooled
1/4 cup oil
1 cup buttermilk
2 tsp. vanilla

Preheat oven to 425 degrees.

Bring 1 cup blueberries, water and 1 tsp. sugar to simmer in small saucepan over medium heat.  Cook, mashing the blueberries with potato masher or fork.  Frequently stirring until blueberries are broken down and mixture is thick and reduced by halfway.  Transfer to smaller bowl, cool to room temperature.  Whisk flour, baking powder and salt together in large bowl.  Whisk remaining sugar and eggs together in medium bowl until thick and combined well.  Slowly mix in butter and oil until combined whisk in buttermilk and vanilla.  Using a rubber spatula, fold egg mixture and remaining cup of blueberries into flour mixture until just moistened (batter will be very lumby with few spots of dry flour, do not overmix.)

Using a cookie scoop or spoon to divide batter equally among the tins (batter should completely fill cups and mound slightly.)  Spoon teaspoon of cooked berry mixture into center of each mound of batter.  Using a chopstick or skewer, gently swirl berry filling into batter (figure 8 motion).  Sprinkle lemon sugar topping or struesel topping over muffins.

Bake until golden brown and firm, 17 to 19 minutes.  Cool 5 minutes.  Transfer to wire rack for five minutes.

Lemon Sugar Topping:
1/3 cup sugar
1 1/2 tsp. finely grated lemon zest

Combine.

Struesel Topping:
3 Tbsp. white sugat
3 Tbsp. brown sugar
1/3 cup flour
5 Tbsp. melted butter

Combine.

Breakfast Rolls

These are seriously one of the best things I've ever eaten.  Very addicting!

1 Tbsp. yeast or 1 package of yeast
1 1/2 cups warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4 - 5 cups flour (usually about 4 1/2 cups)
3 Tbsp. oil
1 egg

Mix yeast and water in a bowl and let sit about five minutes or until doubled.

In a separate bowl mix together flour, salt, and sugar.

Add oil and egg in the bowl with the yeast.  Then add dry ingredients to the yeast bowl.

Let dough rise until double in size.  (Note:  You can turn an oven on to 100 degrees and set dough in for a fast rise time.  Turn oven off when you put dough in oven.)  Doubling generally takes about 45 minutes.

After dough has doubles roll dough into a large rectangle and about 1/3 to 1/4 inch thickness.   Then you can stuff the dough like cinnamon rolls.

Spread softened butter on the top layer, then garlic spread (availiable at Costco), and then a meat layer of either ham, sausage or ham.  Last layer is either cut up string cheese or shredded mozzerella. 

Roll dough and then cut into 1 to 1 1/2 inch slices with dental floss.    Place each slice in a muffin tin (paper liner not needed) and pinch the top of the roll closed so the stuffing doesn't come out while baking.  Bake at 350 degrees for about 15 minutes.

Creme Brulee French Toast

1/2 cup butter
1 cup brown sugar
2 Tbsp. corn syrup
1 loaf Texas Toast bread
1 recipe Syrup Butter
5 eggs
1 1/2 cups half and half cream
1/4 tsp. salt
1 tsp. vanilla

In a small saucepan, melt butter, brown sugar and corn syrup over medium, heat until smooth, stirring occasionally.  Pour mixture onto large greased 18 x 13 x 1 inch jelly roll pan.  Spread to cover surface.  Place 12 slices of Texas Toast bread in a single layer to cover pan.  Mix together eggs, cream, salt and vanilla.  Spoon mixture over each piece of bread.  Cover and refrigerate overnight.  Bake, uncovered, at 350 degrees, for about 30 minutes.  Remove from pan and serve.  If not serving immediately turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan.) Makes 12 servings.

Syrup Butter
Melt together 1 1/2 cups butter and 3 cups maple syrup.

French Toast Casserole

1 loaf bread, cut into 1 inch-cubes (10 cups)
8 eggs
4 tsp. sugar
3/4 tsp salt
3 cups milk
1 tsp. vanilla

Topping:
2 Tbsp.  butter, cubbed
3 Tbsp. sugar, mixed with 2 tsp. cinnamon

Bake bread in greased 9 x 13 inch pan.  Beat remaining ingredients.  Pour over bread and cover.  Put in fridge overnight.  Remove 30 minutes before baking.  Dot with butter.  Sprinkle with cinnamon and sugar.  Cover and bake at 350 degrees for 45 to 50 minutes.  Serve with syrup.

Cinnamon Syrup
1 cup sugar
1/4 cup water
1/2 cup light corn syrup
1/2 tsp.  cinnamon

Stir constantly.  Boil 2 minutes over medium heat.  Add 1/2 cup evaporated milk.  Cool for 30 minutes.  (Will be hot.)

Egg Casserole

We are going to do a brunch for Ally's baptism.  So I am collecting recipes for that as well.

18 eggs
1 cup milk
1 cup cheese
2 tsp. salt
1 cup sour cream or cottage cheese
1/4 cup green onions
1 cup ham, sausage or bacon, chopped
1/4 cup melted butter

Combine all ingredients.  Bake in 9 x 13 inch pan at 350 degrees for 40 minutes.  Top with more grated cheese; cook until melted.  Cook for 50 to 55 minutes.