8 scones
Ingredients
2 cups all-purpose flour
½ cup granulated sugar
2 tablespoons poppy seeds
2 large lemons
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 stick cold unsalted butter
½ cup heavy cream
¼ cup fresh lemon juice
Directions
Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until the mixture resembles a very coarse meal. Pour in heavy cream, then add the lemon juice, stirring just until dough forms.
Using your hands, gather dough together and gently press it into a ball.
Transfer the dough to a parchment-lined baking sheet and shape it into an 8-inch disk. Cut into 8 wedges and separate so that the scones are about 1 inch apart. Bake until golden, about 15 minutes. Transfer scones to a wire rack and let cool.
Italian Bagettes
Ingredients
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Directions
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Let rest on the counter until doubled in size or you can refrigerate overnight. Remove refrigerated dough from the refrigerator 30 minutes before shaping.
Place the dough on a floured board and divide in half. Gently roll one dough half under your cupped fingers to form the classic baguette shape: about 15” long, with tapered ends. Repeat with the second.
Put the baguettes on a parchment-lined (or lightly greased) baking sheet or use a greased baguette pan.
Let the baguette(s) rise, covered, for about 90 minutes. Preheat the oven to 450°F.
Use a sharp knife to make 3 or 4 diagonal slashes in the top of each loaf. Hold the knife at a 45° angle, rather than perpendicular. Place the pan in the oven and spray water onto the oven sides and bottom. Close the oven door and bake for 20 to 25 minutes until lightly brown.
Walnut & Dried Cherry Scones
Perfect for breakfast.
Ingredients
1 cup chopped walnuts, toasted
1/2 cup old-fashioned oats
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/3 cup packed brown sugar
2 teaspoons orange zest
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small cubes
3/4 cup tart dried cherries, cranberries or blueberries
2/3 cup buttermilk
1 egg
Directions
Preheat the oven temperature to 400F.
In a large bowl, combine flours, sugar, zest, baking powder, baking soda, and salt. Add butter and use a pastry blender to cut the butter into the mixture until it resembles coarse meal.
Stir in walnuts, oats, and cherries.
Lightly beat buttermilk and egg together. Stir into flour mixture just until evenly combined.
Scoop dough in 12 equal portions onto two lightly sprayed or parchment-lined baking sheets. You can also form the dough into a one-inch thick circle on a floured cutting board and cut the dough into 12 triangles. Bake for 20 minutes until golden brown. Remove to a wire rack. Cool.
100% Whole Wheat Sandwich Bread
This bread is great for making sandwiches and also makes delicious toast.
Ingredients
2 1/2 cups warm water
1/4 cup vegetable oil
1/2 cup honey
1 1/2 teaspoons salt
1 1/2 teaspoons dough enhancer or 2 tablespoons wheat gluten
1 1/2 teaspoons lemon juice
6 cups whole wheat flour, divided
1 1/2 tablespoons instant yeast
Directions
Grease two 9×5 bread pans. Set aside.
Put 5 cups of flour and the remaining ingredients in the bowl of an electric stand mixer. Add yeast last.
Mix on low speed until mixed together. Add the remaining flour continue mixing until the dough peels away from sides of the bowl. Switch to the dough hook and mix on low speed for 5 more minutes.
Remove dough from the mixer bowl, divide in half, and shape into two bread loaves. Place one loaf in each prepared pan.
Spray plastic wrap with nonstick baking spray. Cover bread pans with plastic wrap. Let rise until doubled in size. The amount of time will vary depending on the temperature of your kitchen. It usually takes around 45 minutes.
Preheat oven to 350 degrees F. Bake bread for 35-40 minutes.
Remove bread from loaf pans and cool completely on a wire rack.
Slice and store in an airtight container.
Our blueberry bushes are producing lots of berries this month. I have used them in salads, pancakes, and desserts. Though I would share with you a few breakfast breads, I just made this week to use up some our bounty. There will also be plenty to freeze for the winter months.
Blueberry Bread
You can use any flavoring you like in this bread, It doesn’t have to be lemon.
12 servings
Ingredients
1 ¾ cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 lightly beaten egg
1 cup milk
¼ cup vegetable oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
2 cup fresh blueberries
Topping
2 tablespoons lemon juice
1 tablespoon sugar
Directions
Preheat oven to 350 degrees F. Grease the bottom and sides of an 8×4-inch loaf pan; set aside.
In a medium bowl stir together flour, 3/4 cup sugar, the baking powder, and salt. Make a well in the center of flour mixture; set aside.
In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter into prepared pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
Stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While the bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in the pan on a wire rack for 10 minutes. Remove the bread from pan. Cool completely on a wire rack. Wrap and store overnight before serving.
Blueberry Scones
Ingredients
Dough
2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup (1 stick) cold butter
1 cup fresh blueberries
2 large eggs
2 teaspoons vanilla extract or the flavoring of your choice
1/2 cup milk
Topping
2 teaspoons milk
2 tablespoons cinnamon sugar
Directions
Preheat the oven to 425°F.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the butter just until the mixture is uneven and crumbly;.
Stir in the blueberries.
In a separate mixing bowl, whisk together the eggs, vanilla, and milk.
Add the liquid ingredients to the dry ingredients and stir until all is moistened.
Line a baking sheet with parchment. Sprinkle some flour on the parchment.
Scrape the dough onto the floured parchment, and form into a circle about 3/4″ thick.
Brush each circle with milk, and sprinkle with cinnamon sugar.
Using a knife or bench knife slice the circle into 8 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
Bake the scones for 20 to 25 minutes, or until they’re golden brown.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.
A low-carb diet is a diet that restricts carbohydrates, such as those found in sugary foods, pasta and bread. It is high in protein, fat and healthy vegetables. A gluten-free diet is a diet that excludes grains such as wheat, barley and rye. Some people who eliminate gluten from their diet end up following a low-carbohydrate diet, but not always. Many people who follow a low-carb lifestyle do eliminate gluten because they choose to keep their carbohydrates low. However, they are not the same. A gluten-free diet does not ensure one is on the right plan to lose body fat. A low-carb lifestyle does not ensure one is avoiding gluten. However, with a little label reading, the two can work well together in managing health and long-term weight management.
These recipes are made to fit a gluten-free/low carb diet. They are made with nut or gluten-free flours . In order to keep the recipes low carb you must eliminate regular sugar and use a sugar substitute. If you only want a gluten-free recipe, then you can use regular sugar. Either way, I can tell you that they all taste very good.
Lemon Ginger Scones
Makes 8 scones
Dry Ingredients
2 ½ cups almond flour
1/4 cup plus 2 tablespoons sugar or sugar substitute or sugar substitute blend, divided
1/2 teaspoon powdered ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
Lemon zest from 2 lemons, divided
Wet Ingredients
3 tablespoons lemon juice
1/4 cup plus 1 tablespoon heavy cream, divided
2 large eggs
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Cover a baking sheet with sides with parchment paper.
Mix the 2 tablespoons of sugar substitute with half of the lemon zest in a small bowl and set aside.
In a medium bowl, mix together the almond flour, ¼ cup sugar substitute, the ginger, salt, baking soda and the remaining lemon zest.
In a small bowl, combine the lemon juice, eggs, ¼ cup cream and vanilla.
Stir the wet ingredients into the dry ingredients. Turn the mixture out onto a cutting board dusted with almond flour. Pat into a half-inch thick round.
Brush the top of the dough with the 1 tablespoon cream and sprinkle the dough evenly with the sugar/lemon zest mixture. Cut the dough into 8 equal triangles.
Carefully place them on the prepared pan. Bake in the center of the oven for about 30 minutes, or until golden brown. Cool on a wire rack. These scones freeze well.
Coffee Nut Muffins
Makes 12
Ingredients
1 cup pecan flour (meal), divided
1 cup almond flour
1/2 cup soy flour
1/4 cup sugar or sugar substitute or sugar substitute blend
1/4 cup whey protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 oz) sour cream
1/4 cup butter, softened
3 large eggs
2 tablespoons brewed coffee
2 teaspoons instant coffee granules
Topping
1/2 cup finely chopped toasted pecans
2 tablespoons brown sugar or brown sugar substitute
Directions
Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners or coat with cooking spray.
Stir together the brown sugar substitute and chopped pecans. Set aside.
Dissolve the coffee granules in the brewed coffee and set aside.
In a large bowl whisk together the pecan flour, almond flour, soy flour, sugar substitute, protein powder, baking powder, baking soda and salt.
In a medium bowl, beat with a hand mixer the sour cream with the butter until smooth. Beat in the eggs. Then beat in the coffee mixture.
With a wide spatula, fold the coffee mixture into the nut flour mixture. thoroughly combine.
Divide the batter among the prepared muffin cups and sprinkle each with the topping.
Bake 25-30 minutes, or until set and a cake tester inserted in the center comes out clean.
Let the muffins cool in the pan for ten minutes and then remove them to a wire rack.
Low Carb Gluten Free Brownies
Ingredients
1/2 cup (3.5 oz) sugar-free milk chocolate squares (I use Lily brand)
1/2 cup (3.5 oz) sugar-free dark chocolate chips (I use Lily brand)
2/3 cup (5 ¼ oz) butter
3 eggs
1 1/2 cups sugar or sugar substitute or sugar substitute blend
1/2 teaspoon vanilla extract
1 cup almond flour
2 teaspoons baking powder
1/2 cup chopped walnuts
Pinch of salt
Directions
Preheat the oven to 350 °F. Line the bottom of an 8×8 or 7×11 baking dish with parchment paper and coat with cooking spray.
Put the chocolate and chocolate chips in a saucepan with the butter and melt them together. Add the vanilla. Remove the pan from the heat and let cool slightly.
With a hand mixer beat the sugar substitute and eggs (about 2-3 minutes until the mixture is creamy). Add the chocolate mixture and stir.
Gradually stir in the almond flour, salt and baking powder.
Fold the nuts into the mixture and pour into the prepared pan. Spread the mixture evenly in the pan.
Bake for about 45 minutes until the mixture is no longer wiggly and beginning to crack in the middle. Remove the pan from the oven to a wire rack to cool.
When cool, cut into small squares.
Need some new ideas for using your Thanksgiving leftovers? Think breakfast.
Apple Sweet Potato Muffins
Cooked butternut squash would also work well in this recipe.
Makes 12-15 muffins depending on the size of your muffin cups.
Ingredients
1/2 cup leftover mashed sweet potatoes
1 3/4 cups white whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 large eggs
3/4 cup light brown sugar
1/2 cup unsweetened applesauce
1/3 cup vegetable oil or melted coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoons grated lemon zest
1 apple, peeled, cored and finely chopped
1/4 cup chopped hazelnuts
1 tablespoon granulated sugar
Directions
Heat the oven to 350 degrees F and spray a muffin pan well with non-stick cooking spray.
In a small bowl combine the chopped hazelnuts with the granulated sugar.
In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.
In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.
Fold wet ingredients into dry ingredients until well incorporated, then fold in the chopped apple.
Spoon the batter into the muffin cups and sprinkle with hazelnuts and granulated sugar.
Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.
Cranberry Sauce Scones
12 scones
Ingredients
2 ¾ cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar, plus extra for sprinkling on the scones
1/2 cup unsalted, cold butter, diced
2 eggs
1/2 cup half-and-half, plus more for glazing
1 teaspoon almond extract
1 cup leftover homemade cranberry sauce
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.
In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.
Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.
Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together.
Do not overwork the dough or the scones won’t be tender.
Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.
Transfer the scones with a metal spatula to the baking pans.
Pour a small amount of half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.
Bake for 20 – 25 minutes or until golden brown. Transfer to a rack to cool.
Thanksgiving Stuffing Hash and Eggs
2 servings
Ingredients
1 tablespoon olive oil
1 tablespoon butter
2 cups of leftover sausage stuffing
4 large eggs
Directions
In a skillet with a cover, heat the olive oil over medium heat and add the butter.
Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom.
Gently turn the stuffing over and cook for 3-4 minutes more.
With a large spoon make four round holes in the stuffing mixture.
Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.
Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard.
Serve immediately.
Turkey Breakfast Sandwich
1 sandwich
Ingredients
1 bagel thin, lightly toasted and buttered
2 eggs
Dash of water
2 tablespoons chopped chives
Salt and pepper to taste
1 tablespoon olive oil
2 thin slices leftover turkey
1 slice white American Cheese or your favorite cheese
Directions
Beat eggs with a dash of water; then add chives, salt and pepper to taste and mix well.
Heat oil in a small skillet with a cover and pour in the egg mixture. Cook until the eggs are set.
Turn the egg mixture over with a wide spatula to finish cooking.
Fold the omelet in half and in half again. Place the cheese slice on top of the omelet to heat for a minute or two.
Place the turkey slices on top of the cheese, cover the pan and let the filling warm until the cheese begins to melt.
Transfer to the toasted bagel and serve.
Fig Tree
Earth Day is an annual event celebrated on April 22. Worldwide, various events are held to demonstrate support for education about environmental issues. First celebrated in 1970, Earth Day events in more than 193 countries are now coordinated globally by the Earth Day Network.
In honor of this idea, our family likes to add a new plant or tree in our garden every year. In the past, we have added a redbud tree, a palm tree, a star magnolia tree, a cypress tree, a lemon tree, a maple tree and, this year, a fig tree.
Cypress
Redbud
Star Magnolia
Palm
Meyer Lemon Tree
Maple
Figs are self-fruiting, so you need only one plant to produce fruit. Mature fig trees can grow be 15 to 30 feet tall. I don’t think I will see this in my lifetime, though. Figs can vary in size, shape, flavor, texture and time of harvest and can be black, green, brown, violet, yellow or purple in color.
Fig trees thrive in the heat of the southern US and Europe. Plant near a wall with southern exposure in the Middle South so they can benefit from reflected heat. In the areas with colder temperatures, plant cold-hardy selections, such as Brown Turkey and Celeste. You can grow figs in big pots and protect them during the winter by storing them in a cool garage or basement. During the first year, as the plants become established, water regularly and mulch. Once established, figs can be very drought tolerant. Fertilize with Espoma Citrus-tone (5-2-6) in late winter and early spring.
Figs are high in fiber and a good source of several essential minerals, including magnesium, manganese, calcium (which promotes bone density), copper and potassium (which helps lower blood pressure), as well as vitamins K and B6.
Figs must be allowed to ripen completely on the tree before picking. They can be enjoyed fresh or dried.
Figs can be eaten whole without any seasonings. They are an excellent addition to salads, cakes and ice-cream. Dried figs can be added to soups, stews or to enrich poultry, venison, lamb dishes.
I am looking forward to making my favorite fig recipes with my own home grown figs in the future.
Fresh Fig Tart
Serves 8
Ingredients
One 9-inch refrigerated pie crust, at room temperature
1 pound fresh figs, stemmed and halved lengthwise
1/4 cup apple jelly, heated
1 tablespoon sugar
2 teaspoons lemon juice
1 cup chopped pecans
Directions
Preheat oven to 400°F.
Press the dough onto the bottom and up the sides of a greased 9-inch tart pan.
Place the figs in a large bowl. Sprinkle with the sugar and lemon juice; toss gently to combine.
Spread the warm jelly over the pastry.
Arrange the figs in a circular pattern on the jam covered pastry. Sprinkle with pecans.
Bake for 35 minutes or until the fruit juices bubble and the crust is browned. Cool before cutting.
Fig Scones
Ingredients
2 cups unbleached all-purpose flour
2 cups whole wheat pastry flour
½ cup brown sugar
4 teaspoons baking powder
¼ teaspoon salt
10 ounces dried figs, diced small
2 cups heavy cream, cold
¼ cup honey
Directions
Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder and salt. Stir in the diced figs.
In a small bowl, whisk together the heavy cream and honey.
Using a wooden spoon, stir the heavy cream mixture into the flour mixture, stirring just until the ingredients are moistened.
Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms, sprinkling more flour in if needed. Divide the dough into two equal balls.
Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart.
Bake for 25 to 30 minutes, or until lightly browned. Serve warm or at room temperature.
Small-Batch Fig Jam
Makes about 2 ½ cups
Ingredients
1 lemon
1 orange
1 1/2 cups sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 whole thyme sprigs
2 pounds ripe fresh figs, stemmed and quartered
Directions
Remove the strips of rind from the lemon and the orange using a vegetable peeler, avoiding the white pith.
Combine the rind strips and the remaining ingredients in a large, heavy saucepan or large Dutch oven.
Bring to a boil over medium-high heat; reduce the heat to medium; and cook 50 minutes or until the mixture thickens, stirring frequently to prevent sticking.
To test for jam stage, place a small amount on a chilled plate. Tilt the plate and the preserves should move sluggishly.
(If testing with a candy thermometer, it should read 220°F.) Discard the thyme and citrus strips.
Pour into refrigerator or freezer storage jars. Store in the refrigerator for several months or the freezer for up to six months.
Spring is here and so are luscious strawberries at very reasonable prices. Take advantage of this beautiful fruit and eat them as is or use them to make some delicious recipes. Below are some of my favorite ways to use strawberries. What are yours?
Strawberry Breakfast Cake
Topping
3 tablespoons unsalted butter,softened
¼ cup brown sugar
½ cup self-rising flour
½ teaspoon cinnamon
Cake
4 tablespoons unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla
1 cup self-rising flour
1 1/2 cups sliced strawberries
Directions
Grease a 9 inch springform pan and sprinkle the inside with a little granulated sugar. Heat the oven to 350 degrees F.
Combine the topping ingredients together in a medium mixing bowl. With your fingers, rub the mixture into crumbs. Set aside.
In the large bowl of an electric mixer beat the butter and sugar together until creamed. Add the eggs, one at a time.
On low-speed add the sour cream and vanilla. Gradually add the flour, mixing until incorporated.
Pour the cake batter into the prepared pan. Top the batter with the sliced strawberries and sprinkle the topping over the berries.
Bake the cake in the center of the oven for about one hour or until a cake tester inserted in the center of the cake comes out clean.
Let the cake cool in the pan for several hours and then remove the cake pan ring. The cake can also be served warm.
Strawberry Preserves
Preserves are cooked the same way jam is, however, the only difference is that the fruit in preserves is cut into chunks, whereas with jam, the fruit is crushed. The texture of preserves is not as stiff as jelly or jam. It is easy to spread and makes a great topping for ice cream or pancakes.
Ingredients
1 quart of strawberries
2 1/2 cups granulated sugar
2 tablespoons fresh lemon juice
1 long strip of lemon zest
Directions
Fill 4 pint jars with boiling water and place the lids in a bowl and cover with boiling water. Set aside while you make the preserves.
Wash the strawberries and remove the leaves. Cut them in half and place the berries in a large saucepan. Add the sugar, lemon juice and zest. Stir well.
Bring the mixture to a boil and stir occasionally until mixture thickens, about 20-25 minutes or a candy thermometer registers 220 degrees F.
Remove the pan from the heat. Empty the pint jars and remove the lids from the water.
Fill the jars with the preserves and place the lids on the jars. Cool for a few hours at room temperature. Store the jars in the refrigerator for a few weeks or freeze them for future use.
Strawberry Almond Scones
Self-rising flour can be used for a quicker preparation. Leave out the salt and baking powder in the recipe, if using.
Ingredients
1 cup fresh hulled and finely chopped strawberries
3/4 cup heavy cream, plus extra for brushing on the scones
2 1/3 cups all-purpose flour, plus more for shaping the scones
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
5 tablespoons cold unsalted butter, cut into cubes
½ cup toasted sliced almonds
½ teaspoon almond extract
Coarse sugar for the topping
Directions
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a medium bowl, combine the chopped strawberries and cream and set aside while you make the dough.
In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Using a pastry blender or 2 table knives in a scissor motion, cut butter into flour until the size of small peas.
Add the almond extract to the strawberry-cream mixture. Add the mixture to the flour/butter mixture and stir together with a fork, just until combined.
Turn dough out onto a floured surface and gently pat into an 8-inch circle. Cut into 8 triangles.
Lightly brush the tops of the scones with a little cream and sprinkle with coarse sugar.
Transfer the triangles to the prepared baking sheet and bake until golden brown, 20 to 25 minutes. Immediately place the scones on a rack to cool completely.
Strawberry Fruit Salad
Ingredients
1 pint strawberries, trimmed and sliced
2 large red mangoes, peeled and cut into small chunks
1 orange, zested, white pith removed and sliced
1 teaspoon honey
Directions
In a medium bowl, stir together the strawberries, mangoes, orange slices, zest and honey. Chill, covered, until ready to serve.
That mound of apples and that mound of pears looked so beautiful at the market, so who could resist bringing them home. Now what to do with all this delicious fruit before it goes bad?
Here are a few ideas.
Apple Cinnamon Scones
Makes 12 scones
Ingredients
- 2 3/4 cups Self-Rising Flour (flour that contains baking powder and salt)
- 1/3 cup brown sugar
- 1 teaspoon Apple Pie Spice or ground cinnamon
- 1/2 cup (8 tablespoons) cold butter
- 2 apples, peeled, in 1/2″ pieces
- 3/4 cup cinnamon chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce, unsweetened
- Topping: milk and cinnamon sugar
Directions
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and apple pie spice.
Work in the butter with your fingers or a pastry blender just until the mixture is crumbly. Stir in the chopped apple and cinnamon chips.
In a separate mixing bowl, whisk together the eggs, vanilla and applesauce.
Add the liquid ingredients to the dry ingredients and stir until all the mixture holds together.
Line two baking sheets with parchment paper.
Sprinkle flour on the work surface.
Scrape the dough onto the floured surface and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.
Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.
Using a bench knife, slice each circle into 6 wedges.
Carefully place each wedge on the parchment lined pans, at least a 1 inch apart.
Preheat the oven to 425°F.
Bake the scones for 20 minutes, or until they’re golden brown. Rotate the pans after 10 minutes.
Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.
Apple Crunch Bagels
Ingredients
Bagels
- 2 cups apple cider
- 1/4 cup butter, at room temperature
- 6 cups bread flour
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 tablespoon apple pie spice
- 2 1/2 teaspoons instant dry yeast
- 2 cups peeled and diced Granny Smith apples, about 2 medium apples
Topping
- 1 egg
- 1/4 cup room temperature butter
- 1/3 cup flour
- 1/2 cup brown sugar
- 1/4 teaspoon apple pie spice
- Pinch of salt
Directions
In a medium saucepan, warm cider and butter just until the butter is melted. Remove from the heat and allow to cool to room temperature.
In the bowl of an electric mixer, combine two cups of bread flour, the brown sugar, the cooled cider mixture, salt, apple pie spice, apples and yeast with the paddle attachment on medium speed.
Keeping the mixer on medium, add the remaining bread flour, 1 cup at a time, until the dough comes together and is just barely sticky.
Switch to the dough hook attachment and “knead” the dough for about 6 minutes or until the dough is elastic.
Place the dough in a greased bowl, cover with plastic wrap and place in a warm spot. Allow the dough to rise until doubled in size, about an hour.
Cover 2 rimmed baking sheets with parchment paper.
Punch the dough down and separate into 12 equal sized balls. on a well floured surface.
Roll and stretch one ball into an 8 inch-long rope and don’t taper ends.
Wrap the rope around your fingers, overlapping the ends by 2 inches, to create a ring. Pinch the ends together.
Once the bagels are shaped, place them on a kitchen towel to rise for another 10 minutes.
Bring a large pot of water to a boil and heat the oven to 425 degrees F
To prepare the topping, combine the flour, brown sugar, spice mix, salt and butter in a small bowl and mix until it is crumbly. Beat the egg with one teaspoon of water.
When the water comes to a boil, drop 4 bagels in at a time and boil for about 30 seconds per side. Remove with a slotted spoon to a kitchen towel.
After boiling, place the bagels on the parchment covered pans and brush with the egg mixture. Sprinkle the topping evenly over the bagels.
Bake for 25 minutes or until the bagels are golden brown, rotating the pans after 12 minutes.
Pear & Celery Salad
Serves 4
Ingredients
- 4 stalks celery, trimmed and cut in half crosswise
- 2 tablespoons cider, pear, raspberry or other fruit vinegar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 2 ripe pears, diced
- 1 cup shredded cheddar cheese
- 1/2 cup chopped pecans, toasted
- Freshly ground pepper, to taste
- 6 large leaves romaine lettuce, shredded
Directions
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper.
Divide the lettuce leaves among 4 plates and top with a portion of salad. Serve at room temperature or chilled.
Pork Chops with Pear & Ginger Sauce
2 servings
Ingredients
- Two 4-ounce boneless pork chops, 1/2 inch thick, trimmed
- Salt & freshly ground pepper to taste
- 1 tablespoon cornstarch
- 2 teaspoons olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/2 cup dry white wine
- 1 medium ripe pear, peeled, cored and diced
- 1 tablespoon minced fresh ginger
- 1 shallot, trimmed and sliced
Directions
Season the pork with salt and pepper and coat in the cornstarch. Heat the oil in a medium skillet over medium-high heat.
Add the pork and cook until browned, 2 to 3 minutes per side. Transfer to a plate and keep warm.
Add the sliced shallots and cook for about 2 minutes. Pour in the vinegar and honey; stir to dissolve. Add the wine and bring to a simmer, stirring.
Add the pears and ginger. Cook, uncovered, stirring the pears occasionally, for 5 minutes.
Reduce the heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce and heat through. Serve with a side of roasted acorn squash.
This time of year is great for baking. Spring has its own flavor profiles. Winter is a time for cinnamon, nutmeg, spice and chocolate. Spring is the time to shed those heavy flavors and transition to lighter flavors such as citrus, herbs and berries. This is the time to lighten up desserts and have a little fun trying out new flavor combinations. I do all our baking – breads and desserts- but I don’t like very sweet things, so our breads and desserts tend to be on the savory side or fruit based.
Fig Scones
These are not your typical scones. Instead of butter, the recipe uses cream. I serve them with lemon curd. You can also dust them with powdered sugar before serving.
Ingredients
- 2 cups unbleached all-purpose flour
- 2 cups whole wheat pastry flour
- ½ cup brown sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 10 ounces dried figs, diced small
- 2 cups heavy cream, cold
- ¼ cup honey
Directions
Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder and salt. Stir in the diced figs.
In a small bowl, whisk together the heavy cream and honey.
Using a wooden spoon, stir the heavy cream mixture into the flour mixture, stirring just until the ingredients are moistened.
Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms, sprinkling more flour in if needed. Divide the dough into two equal balls.
Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart.
Bake for 25 to 30 minutes, or until lightly browned. Serve warm or at room temperature.
Pecan Sourdough Bread
Ingredients
- 1 cup (about 8 ounces) fed sourdough starter, room temperature
- 1 cup water
- 3/4 cup pumpernickel flour
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons salt
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 2 cups chopped pecans
Directions
Mix all of the ingredients (except the nuts) in the bowl of an electric mixer with the paddle attachment until the dough comes together. Switch to the dough hook attachment.
Add the nuts, kneading until they’re evenly incorporated and the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover and let rise for 2 hours.
Turn the dough onto a lightly floured surface and form it into a long loaf. Place the log into a long stoneware baker that has been lined with parchment.
Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed.
Place the covered stoneware baker into a cold oven, set the oven to 400°F and bake for 40 minutes. Take the cover off and cook an additional 10-15 minutes.
Check the bread. The internal temperature should be about 190°F when measured on an instant-read thermometer. If not, bake for a few minutes longer.
Remove the bread from the oven and cool it on a rack. Yield: 1 loaf.
Blackberry Galette
Ingredients
1 (9″) refrigerated pie crust, at room temperature or make the cream cheese pastry recipe below
Dough
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
- 4 tablespoons cold unsalted butter, diced
- 8 ounces cold cream cheese, diced
- 1 tablespoon cold milk
Filling
- 3 cups blackberries
- 2 tablespoons fresh lemon juice
- 1/4 cup sugar, plus 1 teaspoon
- 3 tablespoons flour
- 1 egg lightly beaten with 1 teaspoon water
Directions
In the bowl of a food processor, combine flour, sugar, salt and thyme and pulse about 5 times to evenly distribute the thyme. Add butter and pulse until it is the size of peas.
Add cream cheese and pulse until a dough begins to form. Add milk and pulse until the dough comes together. Form the dough into a disk and wrap in plastic wrap. Chill in refrigerator for 1 hour.
Preheat an oven to 400°F. Line a baking sheet with parchment paper.
Place the dough on a lightly floured surface and roll out into a 12-inch round. Fold the round in half, transfer to the prepared baking sheet and unfold the round.
In a bowl, lightly stir together the berries, lemon juice, ¼ cup sugar and flour.
Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge.
Fold the edge up and over the filling, forming loose pleats.
Brush dough with the egg wash and sprinkle with the remaining 1 teaspoon sugar.
Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
Transfer the galette to a wire rack and let cool. Cut into wedges and serve with whipped cream or frozen yogurt.
Lemon Rosemary Zucchini Bread
This savory bread goes very well with scrambled eggs or an omelet.
Ingredients
- 3 cups (390 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons minced fresh rosemary
- 2 eggs
- 1/2 cup melted unsalted butter
- 1/4 cup olive oil
- 1/2 cup milk
- 1/2 teaspoons salt (omit if you use salted butter)
- 1 cup sugar
- 1 tablespoon lemon zest
- 3 cups grated zucchini (from about 1 pound of zucchini), squeezed dry
Directions
Preheat the oven to 350 F. Coat a 9 x 5 inch loaf pan with cooking spray and dust the bottom with flour.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and rosemary.
Beat the eggs in a mixer until frothy. Beat in the sugar. Beat in the melted butter, olive oil and milk. Stir in the lemon zest and grated zucchini.
Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
Pour the batter into the prepared loaf pan. Bake for 60-70 minutes. If you gently press down on the surface of the loaf, it should bounce back and a bamboo skewer or toothpick inserted into the center should come out clean.
Remove the pan from the oven. Let cool for a few minutes and then remove the loaf from the pan to cool on a rack.
Healthy Fruit and Oat Bars
These easy-to-make granola bars are lower in fat than many commercial snack bars and don’t have any of the additives or preservatives. I store them individually in zip-lock snack bags in the freezer. My husband is a golfer and he loves to put one in his bag on golfing days.
12 bars
Ingredients
- ½ cup refrigerated egg substitute or 2 eggs
- 1 cup light brown sugar
- 1 tablespoon canola oil
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups oats
- 1 cup dried fruit (apricots, berries, cranberries, etc.) chopped
- 1 cup walnuts or nuts of choice, chopped
- 1 tablespoon all-purpose flour
- ½ cup mini chocolate chips
Directions
Preheat the oven to 325 degrees F.
Use a silicone dessert bar pan and coat with cooking spray. Place the pan on a cookie sheet
In a large bowl, whisk the egg substitute, brown sugar, oil, cinnamon, salt and vanilla extract.
Stir in the oats, dried fruit, nuts and flour.
Divide the mixture evenly in the pan and flatten each slightly with a spatula.
Bake for 45 minutes, or until golden brown. Cool; turn out.
Put each bar in a zip-lock snack bag and place bags in a larger freezer bag to store in freezer.
Need some new ideas for using your Thanksgiving leftovers? Think breakfast.
I had apple cider leftover from basting the turkey on Thanksgiving, so one way to use up some leftover cider, is to make pancakes or muffins. I also had plenty of sweet potatoes, vegetables, Italian sausage stuffing, turkey and cranberry sauce leftover, despite giving my guests take home containers. I don’t mind repeating Thanksgiving dinner one night, but not two. So the remaining leftovers need to become something else. Here are a few suggestions.
Apple Cider Pancakes
Yield: 6 to 8 pancakes. This recipe is easily doubled.
Ingredients
- 1 1/2 cups Self-Rising flour
- 1 tablespoon brown sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/2 cup buttermilk
- ½ cup apple cider
- 2 tablespoons vegetable oil
- ½ cup chopped pecans or peeled and chopped apple
Directions
Whisk together the flour, sugar, baking soda, cinnamon and pecans.
In a separate bowl, whisk together the egg, buttermilk, cider and oil until foamy. Add to the flour mixture and mix until blended
Let the batter rest while the griddle or frying pan heats up. Brush the griddle lightly with vegetable oil.
Drop 1/4 cup of batter for each pancake onto the hot surface. Turn the pancakes over once bubbles have risen to the surface and cook the second side until golden brown.
Sweet Potato Whole Wheat Muffins
Cooked butternut squash would also work well in this recipe.
Makes 12-15 muffins depending on the size of your muffin cups.
Ingredients
- 1/2 cup leftover mashed sweet potatoes
- 1 3/4 cups white whole wheat flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 large eggs
- 3/4 cup light brown sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoons grated lemon zest
- 1 apple, peeled, cored and finely chopped
- 1/4 cup chopped hazelnuts
- 1 tablespoon granulated sugar
Directions
Heat the oven to 350 degrees F and line a muffin pan with 12-15 baking cups or spray the muffin pan well with non-stick cooking spray.
In a small bowl combine the chopped hazelnuts with the granulated sugar.
In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.
In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.
Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts and granulated sugar.
Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.
Cranberry Sauce Scones
I use orange zest in my cranberry sauce. If your recipe does not, then add a teaspoon of grated orange zest with the cranberry sauce.
12 scones
Ingredients
- 2 ¾ cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar, plus extra for sprinkling on the scones
- ½ cup unsalted, cold butter, diced
- 2 eggs
- 1/2 cup half-and-half, plus more for glazing
- 1 teaspoon almond extract
- 1 cup leftover homemade cranberry sauce
- ½ cup chopped walnuts
Directions
Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.
In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.
Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.
Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together. Do not overwork the dough or the scones won’t be tender.
Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.
Transfer the scones with a metal spatula to the baking pans.
Pour a small amount of half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.
Bake for 12 – 25 minutes or until golden brown. Transfer to a rack to cool slightly.
Thanksgiving Stuffing Hash and Eggs
2 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups of leftover Italian bread and sausage stuffing
- 4 large eggs
Directions
In a medium skillet with a cover, heat the olive oil over medium heat and add the butter. Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.
With a large spoon make four round holes in the stuffing mixture. Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.
Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.
Turkey Breakfast Sandwich
1 sandwich
Ingredients
- 1 bagel thin, lightly toasted
- 2 eggs
- Dash of water
- 2 tablespoons chopped chives
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 thin slices leftover turkey
- 1 slice white American Cheese or your favorite cheese
Directions
Beat eggs with a dash of water, add chives, salt and pepper to taste and mix well.
Heat oil in a small skillet and pour in egg mixture. Cook until set and turn the egg over with a wide spatula to finish cooking.
Fold the egg in half and in half again. Place the turkey slices on top to heat for a minute or two. Place the cheese slice on top and let it warm.
Transfer to the toasted bagel.
‘Oh, she’s not a witch or anything — she just served leftover turkey five days in a row.’
Helen was determined to get rid of her leftovers.
