Lemon-Raspberry Scones

These are seriously AMAZING!! I LOVE them.  Really. I do. But, I can't claim them as my own because I got them from someone else's amazing food blog, and you should all check it out! http://www.101cookbooks.com/

Raspberry Mega Scones Recipe

This particular scone recipe lends itself to endless combinations. I used raspberry jam here because of its color and flavor, but use whatever you have on hand - the chunkier the better. If you can't be bothered with making the glaze, just sprinkle some coarse raw sugar over the scone before baking after brushing with a bit of cream.<

4 cups whole wheat pastry flour (or unbleached all-purpose flour)
3 tablespoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 stick unsalted butter (4 oz), chilled and cut into 1/4-inch cubes
3/4 cup fine grain natural cane sugar or granulated sugar
1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)
1 teaspoon vanilla extract
zest of one lemon

1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon


Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.

Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time. Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9x9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Fold the other side in using the same technique (if I'm not making sense, see the photo). Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other. Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan.<

While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.

Makes two mega scones

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Cinnamon Rolls

FYI - this isn't healthy at all.  Just yummy. And, it's also not my recipe. It's Mary's.

Rolls:

4 1/2 tsp. yeast

1 cup warm milk (105 degrees)

1/2 c. granulated sugar

1/3 c. butter/margarine

1 tsp. salt

2 eggs

4-5 c. all-purpose flour (I used closer to 5)

Filling:

1/3 c. butter/margarine, softened

1 c. brown sugar

2 1/2 Tbsp. cinnamon

Icing (Blend following ingredients with electric mixer):

1/2 c. butter

1/2 c. cream cheese

3-4 c. powdered sugar

1 tsp. vanilla

Dissolve yeast in warm milk in a large bowl.  Add remaining ingredients and mix well.  Knead into a large ball.  Let rise until doubled.  Roll out on floured surface, 21" x 16" x 1/4" thick

Preheat oven to 375.  

Combine brown sugar, and cinnamon.  Spread butter evenly over rolled dough and sprinkle with sugar mixture.  From long side, roll dough and pinch to seal.  Cut to 1-3/4" slices.  Bake 15-20 minutes, checking on browning.  Ice when cool.

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Photos...

...of the dishes are coming soon!! :)

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Fruit & Cream Trifle

Really easy and deliciously healthy (for the most part) We made it up, so sorry the measurements aren't exact.  Next time, I'll pay more attention to how much of each I put in each layer and such!

Fruit of choice (we used strawberries, kiwi, bananas, peaches, and mandarin oranges all sliced, about 1 1/2 cups each)

1 large pkg. vanilla pudding

1 container cool whip, thawed

1/2 pint whipping cream, whipped with 2 heaping teaspoons sugar and 1 tsp. vanilla

1 9 x 5 pound cake, cut in chunks

Slice up all the fruit, whichever you choose.  Make the pudding according to the package instructions, then fold in cool whip.  

Begin layering the trifle with pieces of pound cake first, top with a bit of each kind of fruit, then pour some of the pudding mixture to cover.  line slices of the fruit around the outside of the dish so it's aesthetically pleasing. :) Repeat process until all is used up.  Top with whipped cream and garnish as desired!

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Chicken Tortilla Soup

Very yummy topped with grated cheddar cheese and a dollop of sour cream w/ chips and salsa on the side!

Ingredients:
3-4 boneless, skinless, chicken breasts (cooked and shredded)
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.) can enchilada sauce
1/2 onion, chopped
1 (4 oz) can chopped green chile peppers
1 (14 oz) can black beans, rinsed and drained
2 cloves garlic, minced
3 cups water
1 (14 oz) can chicken broth
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. black pepper<
1 bay leaf
1 (10 oz) pkg frozen corn<
1 tsp. dried cilantro (or 1 Tbsp. fresh)
7 corn tortillas
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, beans, and garlic into a large pot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low heat all day, or medium-low for 3-4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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Breakfast Cookies/Bars

Ingredients

3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter (I substituted w/ 2 Tbsp. coconut oil)
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins (I used 1/2 raisins, 1/2 craisins)
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Directions
Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, pumpkin puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. 

Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 10-12 minutes, until cookies/bars are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

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Thai Chicken Pitas

I got this recipe from Rachael Ray, but I made quite a few changes.  It's yummy!! This is the original recipe: http://www.foodnetwork.com/recipes/rachael-ray/thai-chicken-wrap-with-spicy-peanut-sauce-recipe/index.html

Ingredients

2-3 boneless skinless chicken breasts, cut into bite size pieces

1 Tbls. Soy Sauce

1 Tbls. Vegetable Oil

Salt & Pepper

Stir-fry the above ingredients in a skillet over med-high heat. Drain cooking liquids and set aside.

Salad:

1/2 cucumber - peeled, halved lengthwise, and thinly sliced at an angle

2 cups bean sprouts

1 cup shredded carrot (two carrots)

3 green onions, sliced thin

1/2 Tbls dried basil

1 tsp. sugar

2 Tbls. White Vinegar

Salt

Mix the vegetables and dried basil.  Sprinkle top with sugar, vinegar, and salt to taste. Add chicken and toss.

Mix peanut sauce (I used store-bought, found in asian cuisine section) with 1/4 tsp. cayenne pepper.  Spread inside pita, then spoon chicken/veggie mixture into pitas. Makes about 8 whole pitas, I think.  Depends on how much filling you use.  

You can get store bought pitas, or use the pita bread recipe I use: http://www.foodnetwork.com/recipes/tyler-florence/pita-bread-recipe/index.html

I use whole wheat flour in place of bread flour, and rapid-rise active dry yeast instead of regular.  Also, if you make smaller pitas, you can stretch this recipe to about 10 pitas instead of 8.  

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