Sunday, May 10, 2009
Modifying a scone recipe in "America's Test Kitchen Family Cookbook".
2 c. AP Flour plus extra for the counter
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
5 tbsp. unsalted butter, cut into 1/4 inch cubes and chilled.
1 cup fresh black berries
1 cup heavy cream
1. Preheat oven to 450 deg. F
Combine sugar, baking powder, and salt in a bowl.
Cut butter in.
2. Add the berries. It may get sticky!
3. Stir in the cream until the dough begins to form.
4. Knead on a counter. It will be a sticky ball.
5. Press into a 9 inch cake pan.
6. Turn it out and cut into 8 wedges.
7. Place the wedges on an ungreased baking sheet.
8. Bake until they are light brown. 12-15 minutes.
9. Cool on a wire rack for at least 10 minues.
They were best plain, without butter, jam or cream cheese.
Friday, May 8, 2009
I made this for my dinner. It was quick, tasty, and filling.
1 parmesan, garlic pain perdu, sliced in half (Raley's brand is best)
Shredded mozzarella cheese 1-2 ounces.
1/2 cup sauteed mushrooms
1/3 cup sliced olives
1-2 tbsp. pasta sauce (I like Rinaldi)
Preheat oven to 375 deg. F
Spread the sauce on the bread.
Top with shredded cheese.
Top with mushrooms.
Top with sliced olives.
Place pizzas on foil and a baking sheet.
Bake for 10 minutes. Let cool about 5 minutes before eating, top with parmesan or black pepper.
It would just as good with just an olive tapenade.
Sunday, May 3, 2009
Saturday, May 2, 2009
6 melted tbsp. butter
2 cups plain graham cracker crumbs
2 cups cinnamon graham cracker crumbs
1 cup macadamia nuts
3/4 cup dates
1/4 cup dried papaya
1/4 cup dried mango
1/4 cup diced sugared ginger
1/2 cup dried pineapple
1 can sweetened condensed milk
1 tsp. vanilla extract
Pre-heat oven to 350 deg. F
Pour butter into a 15 in. x 10 in. x 1 in. baking pan.
Sprinkle with graham cracker crumbs.
Arrange nuts and fruit over crumbs.
Press down gently.
Combine milk and vanilla, pour evenly over fruit.
Bake for 20-25 min or until lightly browned.
Cool on a wire rack.
Cut into squares.
Makes about 3 dozen.