Saturday, January 23, 2016

Oh So Savory Scones™

Winter is a great time for tea. And what goes better with tea than scones. This is a great recipe for tea time, brunch, watching your favorite PBS drama or anytime.

3 -  3  1/4  c. flour approx.  (regular or gluten free)
2 eggs
1 c. milk
1 1/2 sticks butter, cut into pieces
1/4 - 1/3 c sugar (regular or dietetic)
5 tsp. baking powder
1/8 - 1/4 tsp each: salt, pepper
1/2 tsp. - 1 T each: dried parsley, dried chives, Parmesan Cheese, 
lemon zest
1- 2 clove garlic, crushed and chopped
non stick cooking spray

Preheat oven to 400°. Spray non cooking spray onto 1 to 2 baking sheets.

Crack 1 egg into bowl and whisk slightly. Set aside. This is the egg wash.

Crack one egg into a small bowl, beat slightly. Add milk, mix slightly.

Crush and chop garlic. 

Zest lemon

Remove butter from refrigerator and cut into small pieces. 

In a large mixing bowl combine: 3 c. of the flour, sugar, salt, pepper, garlic, herbs, baking powder, lemon zest, cheese.

Add butter and incorporate into flour mixture with pastry cutter.

Add egg milk mixture and work into flour until the flour is all wet. Be sure not to overwork dough. 

With very clean hands, sprinkle remaining flour onto your hands, rolling pin and work board so that dough doesn't stick. 

With your floured hands knead lightly and form dough into a ball. Place dough ball onto work board.

With a rolling pin, roll dough out to 1/2 inch thickness. 

With a clean knife, cut dough into 8 wedges and place on greased baking sheet.

Brush both sides of dough with remaining beaten egg and place in oven. Bake for 15 min. approx. or until golden brown. 

Remove pan from oven when done and let cool.

Serves 8 






Friday, January 15, 2016

Recipe To Help Flint

Once again, we are all reminded that life can be fleeting and when disasters strike, it affects us all.

Prayers, thoughts for the residents of Flint as they continue to deal with the aftermath of a water crisis. Everyone deserves to have access to safe water. 

On the left side of this website are links to some organizations under the heading of Recipe To Pay It Forward. These organizations may be helping in the relief efforts. Any help would be greatly appreciated.

You can go to www.flintwaterinfo.com for more information.

Thank you for making a difference.

Tuesday, January 5, 2016

No Beans About It Soup™

If you have a ham bone left over from the holidays, this is a great recipe to use it with.

1 large ham bone with meat on it, or 2 c. cooked ham chunks
4 cans great northern beans drained 
1/2 each: carrot, celery, medium onion diced
1/8 - 1/4 tsp. each: salt, pepper
3 c. water
4 c. low sodium chicken broth
Ketchup 

Heat a stock pot over medium high heat, lower heat to medium, add ingredients and half of the chopped onions. Cook for 45 min. - 1 hr. approx., stirring occasionally until done. 

To serve: scoop soup into bowls with a ladle. Top soup with remaining onions and ketchup if desired. 

Serves 6 - 8.





 

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