Blackberry Cream Scones

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.

Quickie Pizza

I made this for my dinner.  It was quick, tasty, and filling.

Ingredients:

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.

Carrot Cake

Carrot Cake with walnuts, raisins, and ginger served with fresh strawberries and lemony cream cheese frosting.

Turkey Salad

This morning's brunch is home roasted turkey on a bed of romaine hearts, with avocado, grated carrot, walnuts and parsley.  Its dressed with a splash of rice wine vinegar.  Its an unconventional breakfast.  

Tropical Squares

Ingredients:

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

Method:

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.

Parsley Burger Deconstructed

Today's lunch is low carbohydrate.  I folded fresh parsley into the meat.  I fried two hamburger patties in olive oil.  I served vine ripened tomato, avocado, and organic romaine hearts on the side.  I sprinkled a little bit of rice wine vinegar over the top.

Buttermilk Protein Muffins

Peanut Buttermilk Protein Muffins

This recipe is inspired by a recipe in "Just Like Mom Made 1,000 Family Favorites" which was a bargain at Borders book store.  It is on page 211, its called Lemon Raspberry Muffins.  I've modified the original recipe to include peanuts and whey protein powder.  

The ingredients:

2 cups all purpose flour minus 1 tbsp.

1 cup organic granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 tbsp. vanilla whey powder

2 eggs, lightly beaten

1 cup buttermilk

1/2 cup Safflower oil

1 tsp. vanilla

1/2 cup unsalted roasted peanuts

1/2 cup peanut butter chips

Method: Pre-heat oven 400 deg. F

Combine the flour, whey powder, sugar, baking powder and salt.

In another bowl, whisk together the eggs, buttermilk, oil, and vanilla.

Stir into the flour mixture until just moistened, do not over mix.

Gently fold in the peanuts and peanut butter chips.

Fill paper lined muffin cups 2/3 full.

Bake for 20 to 22 min.

Cool for 5 minutes before removing to a wire rack.  

Makes about 18 muffins.

Tips:

1.  The whey protein browns quickly, so watch them at minute 18.  

2. Be sure to not have any air bubbles, tap the bubbles out on the counter.