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Old 04-19-09, 07:05 PM   #1
MillCreek
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The recipes of foo thread

Based on the early poll results, it appears as if a single thread for Foo recipes would be of value to the membership. Please post your tasty recipes here in this thread. Thank you.
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Old 04-19-09, 07:07 PM   #2
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Dutch baby recipe

Here in the Seattle area, the dutch baby/puffy pancake/oven pancake/big pancake is very popular. Many restaurants in the area are famous for them and they are a big seller. 'Dutch baby' is the term most commonly used up here.

They are very easy to make at home, and I thought I would post my thoughts and recipe:

Dutch baby

Preheat oven to 400 degrees and put a 9 inch glass pie plate into the oven while it is heating.

In a bowl, mix together until smooth

1/2 cup all purpose flour
1/2 cup whole milk
1 egg
dash of salt
1/2 teaspoon of the extract of your choice, if used. Vanilla and almond are popular choices.

2 tablespoons butter for the pie plate cut into small pieces

When the oven is at temp, remove the pie plate and add the butter. Swirl the pie plate until the butter melts and immediately pour the batter into the pie plate and return to the oven. Bake 20-25 minutes until the pancake is puffy and browned. I used to make these four at a time in the oven when the kids were at home.

The key to success in making a dutch baby is that you pour the batter into a very hot pan and immediately place it into the hot oven. You are essentially making a popover, and in order to get a good rise out of the batter, it must be a very hot pan. I heat the pan in the oven for about 15 minutes, pull it out, throw in the butter and swirl it around to melt ASAP without burning, and then pour the batter and put the pan back into the 400 degree oven.

If you put the butter into the pie plate as one big chunk, it takes too long to melt and the pie plate cools off too much. Putting the butter into the pie plate to melt as the oven heats to temperature can work, but you must watch it closely to ensure the butter does not burn.

In Seattle, popular garnishments for the dutch baby include powdered sugar and a squeeze of lemon, fruit sauces, fresh fruit, syrup or preserves. I enjoy topping them with sauteed apples (apples, brown sugar, butter, cinnamon, nutmeg and cloves) from the backyard apple trees.
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Old 04-19-09, 07:09 PM   #3
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Oatmeal onion bread

Oatmeal onion bread using canned soup
(bread machine recipe for 2 lb loaf)

1/3 c Cream of Onion condensed soup (regular, not low-whatever)
1 c water
Whisk or beat until blended

1 c minute oatmeal
3 c bread flour
2 t salt
4 T sugar
2 t yeast (one packet)

Use the White Bread / Light Crust settings.


Oatmeal onion bread using dried soup mix
(bread machine recipe for 2 lb loaf)

1 package dried onion soup mix
1-2/3 c water
1/4 c dried onion flakes
Combine and set aside for 20-30 minutes so the onions can reconstitute

1 c minute oatmeal
3 c bread flour
2 t salt
4 T sugar
2 t yeast (one packet)

Use the White Bread / Light Crust settings.
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Old 04-19-09, 07:11 PM   #4
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Whiskey sauce

WHISKEY SAUCE

1 cup Heavy Cream
1/2 Tbsp. Corn Starch
1 Tbsp. Water
3 Tbsp. brown sugar
1/4 cup Bourbon
2 Tbsp butter

To make the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil. Whisk corn starch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.

Stir in the sugar, bourbon and butter. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.

This is my modification of the whiskey sauce served at Commanders Palace in New Orleans. I was experimenting with it and added the butter and substituted brown sugar for white. It gave it a better texture and flavor, I thought.

This goes very well with bread pudding, cakes, and even over vanilla ice cream.
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Old 04-19-09, 07:20 PM   #5
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Lemon polenta cake with blueberry sauce


Lemon Cornmeal Cake with Lemon Glaze and Crushed Blueberry Sauce
This rustic cake gets a zing from a tangy lemon glaze. The sauce dresses up the cake for dessert (or brunch).
8 to 10 servings

Recipe by Abigail Johnson Dodge

Photograph by Patricia Heal
April 2009
Ingredients
Glaze

* 1 1/2 cups (packed) powdered sugar, sifted
* 2 tablespoons (or more) fresh lemon juice

Cake

* 1 1/2 cups all purpose flour
* 1/3 cup yellow cornmeal
* 3/4 cup sugar
* 3 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup buttermilk
* 2 large eggs
* 1 tablespoon finely grated lemon peel
* 3/4 teaspoon vanilla extract
* 1/2 cup (1 stick) unsalted butter, melted, cooled
* Crushed-Blueberry Sauce

Preparation
glaze

*
Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

cake

*
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
*
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
*
Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
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Old 04-19-09, 08:33 PM   #6
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Creamy Noodle Meatballs

1 pound, large pasta (i.e. not spaghetti) elbows or medium shells work well.
1/2 jar of alfredo sauce
2 cans cream of mushroom soup
1 can milk
1 pound swedish meatballs (I use frozen from the bag from a warehouse club)

Combine alfredo sauce, cans of soup, milk and meatballs in a saucepan. Heat in a 4 or 5 quart sauce pan over medium heat. Bring to a slow boil, and then simmer for 10 minutes.

Separately, cook pasta to instructions. Drain, and combine with sauce in the sauce pan off the heat.

Eat.

Refrigerate any remaining immediately afterwards.
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Old 04-19-09, 11:25 PM   #7
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Spicy soup, great for cold/wet weather

1 c green lentils, soaked and rinsed
2 mid sized potatoes, peeled and diced
2 carrots, sliced
1 onion, diced
4-5 cloves garlic
3 tablespoons shredded ginger
1-2 teaspoons sambal oelek
1 cube vegetable stock
1 tablespoon canola
black pepper, salt and herbs to taste

boil 2 cups of water, add the stock cube and potatoes and simmer for 15 minutes. Whip with eggbeater until smooth. Add the lentils and carrots. Fry the onion in canola and press in the garlic, add the sambal oelek and the ginger. Add to the soup when the onion is browned. Ready when the carrots are soft.
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Old 04-20-09, 12:06 AM   #8
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home made sub-sandwich knock off

your choice of bread (I just use regular square tin bread slices)

tomato
lettuce
sliced pickles

black forest ham
salami
another sliced meat of your choice (optional)
mozzarella cheese (optional)

butter or margarine or mayonnaise
mustard
salt
pepper
italian salad dressing

julienne the lettuce to about 1/8" thickness, be sure to cut as much water as you can out of the lettuce (important)
cut tomato into thin slices about 1/8"~1/4" thick
equally important to not have overly wet pickles, just give them a good shake.

for tin bread, slice it to 3/4" or 2cm thickness.

very lightly toast bread slices, enough to get it the surface crisp, but surface should look nearly the way it did when you freshly cut it. (very important) too crisp and the inside of your mouth will get scratched a lot.

batter the toast with your choice of butter, margarine or mayonnaise
start layering with 1~2 slices of ham > 3~4 salami > (optional sliced meat) > mustard > (optional cheese) > 2 slices of tomato > 1~2 sliced pickle > fist full of lettuce > salt & pepper > 1tsp of italian dressing on top and finish with another slice of bread.

squish it a bit, cut in half with bread cutter.
if you want, you can microwave it for 20secs on high to melt the cheese.

if you think there's too much lettuce, your fists are too big.
if you think there's too much liquid flowing out of the thing, you did not cut the water out of the lettuce and pickle enough, or you used too much butter, dressing or mustard.

you can make 3~4 of these per tomato and that's about the amount I eat for a meal.
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Old 04-20-09, 12:24 AM   #9
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^
super simplified version is just using a slice of tin bread, mayonnaise and sliced tomato

toast bread, batter with mayonnaise and top off with tomato slices. (not a sandwich so you don't need to sandwich it)
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Old 04-20-09, 09:21 AM   #10
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Bistek Tagalog
2 pounds sirloin steak,cut into 1/4-inch pieces
2 tablespoons calamansi or lemon juice
3 tablespoons soy sauce (Kikkoman or San-J shoyu)
1/2 teaspoon freshly ground pepper
1.2 teaspoon black pepper corns
3 large thinly sliced onions
1/4 cup cooking oil



Instructions
Marinate the meat in calamansi/lemon juice, soy sauce/shoyu, and pepper for 3 hours or more.

Slice onions in rings. Cook onion rings in oil until transparent.

Transfer onions to a serving dish, leaving the oil in the skillet.

Add the sirloin to the skillet and cook over high heat, stirring often until tender.

Transfer the meat to a serving dish.

Add marinade to the skillet,simmer for 10 minutes and pour over the meat and onion rings.

*****************************************************************

Chicken Adobo

approximately 3lbs of chicken cut into pieces (thighs are good)

1/4 cup soy sauce (San-J Organic Shoyu or Kikkoman)
3/4 cup white vinegar
1 head garlic crushed w/ garlic press
1 bay leaf
1/4 teaspoon whole black peppercorns
1/4 teaspoon freshly ground black peppercorns

In a pot mix soy sauce, vinegar, crushed garlic, bay leaf and ground pepper/peppercorns.

Add the chicken and let marinade for at least 15 mins.

Boil the chicken in marinade for about 30 minutes until it changes color. Take the chicken out and place in an oven safe serving dish.

Broil the chicken adobo for about 10 minutes in the oven.

Serve w/ steamed jasmine rice.
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Old 04-20-09, 10:07 AM   #11
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Here's mine until I can dig up my curry recipe (more a guideline since I really don't use a recipe for curry I just "do it").

PENNE WITH VODKA SAUCE

1 lb. penne macaroni
2 tbsp. olive oil
2 cloves garlic, minced
1/2 onion
1 can crushed tomatoes
1 can tomato paste
1/3 c. melted butter
3 oz. vodka
3/4 c. heavy cream
3 leaves fresh basil

Saute garlic and onion in olive oil. Add tomatoes and paste. Simmer for 1 1/2 hours.
After 1 1/2 hours, add melted butter, vodka and basil and cook for another 45 minutes.
Cook penne. Add heavy cream to sauce and cook for another 15 minutes.
Strain penne and pour sauce over and serve.
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Old 04-20-09, 10:54 AM   #12
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MillCreek's carrot cake:

5 eggs
2 ¾ cups sugar (2 cups white and ¾ cups brown)
1 ¼ lbs. shredded carrot
1 ½ cups vegetable oil
3 cups all-purpose flour (dip and sweep)
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 cups chopped walnuts
2 cups shredded coconut
20 oz. crushed pineapple with juice
Zest of one orange

Mix together: eggs, sugar, carrot and oil. Stir together: flour, baking soda, cinnamon, nutmeg and salt and blend into carrot mixture. Stir in walnuts, coconut, pineapple and orange zest.

Spread into a greased 9” x 13” baking pan or divide evenly amongst three greased and floured 8” pans. Bake @ 325º for one hour and 10 minutes or until tester in center of cake comes out clean. The cake will be moist. Cool on rack and spread with frosting.


Lemon Cream Cheese Frosting

½ cup softened butter
1 cup powdered sugar
16 oz. cream cheese
3 tablespoons lemon juice

Beat together until smooth


White Chocolate Cream Cheese Frosting

1 cup softened butter
16 oz. cream cheese
12 oz. white chocolate

Melt the white chocolate and cool until lukewarm. Beat the butter and cream cheese until well mixed. Stir in the melted chocolate and beat until fluffy.
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Old 04-20-09, 10:57 AM   #13
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Olive-stuffed cheddar nuggets

Olive filled cheddar nuggets


2 cups shredded extra-sharp cheddar cheese (8 ounces)
4 tablespoons butter or margarine (softened)
1 cup all purpose white flour
1 ½ teaspoons sweet paprika
Dash of cayenne pepper
One 8-10 oz. (drained weight) jar of small pimento-stuffed olives

Instructions

Preheat oven to 350 degrees.

Combine cheese and butter or margarine in a food processor and process until blended. Add flour, paprika, cayenne pepper and process until smooth.

Drain olives and pat dry with paper towel. The olives must be dry for the dough to adhere. Take one teaspoon of dough, roll into a ball and press out into a 1 ½ inch diameter circle. Wrap the dough around each olive and roll into a ball, sealing any cracks. Place on non-stick baking sheet.

Bake at 350 degrees for about 15 minutes or until golden. Serve hot, warm or at room temperature.
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Old 04-20-09, 05:18 PM   #14
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Well, here's my "graham ******* tiramisu for the lazy" recipe:

Couple of boxes of chocolate graham crackers (don't worry about getting too many--get a lot!)
4 pint packs of whipping cream
400 g can condensed milk
Instant coffee (I use plain old nescafe, but you can use whatever) and cinnamon powder to taste
Optional: any fruit or nut to place on top
.
Mix the cream and the condensed milk, adding coffee and cinnamon powder to taste. Whip well--you want it to be stiff enough to support graham crackers. In a square shaped container (hopefully one that fits the graham crackers well, but if not, you can always cut em), place the graham crackers leaving no space at the bottom. Layer cream on top, then stack another layer of graham ******* and then the cream. Repeat until the cream runs out--last layer should be cream.

Grind a bunch of crackers into crumbs. Sprinkle the crumbs on top of the cream, and put slices of your fruit right on top of the crumbs. Refrigerate overnight to set the cream and let the crackers absorb the cream and get spongy in texture. Voila, dessert. Serves 4-5.
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Old 04-20-09, 06:25 PM   #15
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Afterburner

- large shot glass
- 1/3 shot Jagermeister
- 1/3 shot Kalua
- 1/3 shot rum

Pour 1/3 shots in to glass, drink it fast for the BURN
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Old 04-20-09, 06:26 PM   #16
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Nessi - after the monster in the Loch

- tumbler glass
- 1 shot melon liqueur, Midori
- 1 shot Irish creme, Baileys
- 1 shot Jagermeister

Pour Midori into bottom of glass. Use bent spoon to layer on the Baileys. Then layer on the Jagermeister on top. Notice the change in taste as the different layers roll over your tongue.
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Old 04-23-09, 02:50 PM   #17
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Bacon and Cheddar Dip
Created by 4WA0GpaQn8TAC2, Sunday, 05 November 2000
Description This makes a tasty dip that is perfect for crackers, cheese, and summer sausage.

Ingredients

1 pkg. Hidden Valley Ranch Dressing Mix
1/2 C. milk
1/2 C. Miracle Whip
1 (8 oz.) shredded Cheddar cheese
1 (8 oz.) cream cheese
1/3 C. bacon bits
Methods/steps
Combine ranch dressing mix, milk, and Miracle Whip, Cheddar cheese and cream
cheese. Blend in bacon bits. Refrigerate for 2 hours before serving. This is best left overnight before serving.
Recipe from the website CopyKat Recipes
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Old 04-23-09, 04:17 PM   #18
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Sitting here still in bike clothes, and hungry --- but still have two dogs to feed plus spend about 40 minutes making the big iguanas meal for the day and .... making note of printing out some of these splendid items!

Anyone got anything spicy and HOT? <stomach rumbles>
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Old 04-23-09, 04:21 PM   #19
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anyone get around to making any of these and giving opinions on the recipes?
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Old 04-23-09, 04:45 PM   #20
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Every recipe I have posted I have made. They are all excellent.
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Old 04-23-09, 04:48 PM   #21
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Every recipe I have posted I have made. They are all excellent.
other than your own
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Old 04-26-09, 06:42 PM   #22
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OK, so this one is classic Betty Crocker, so no claim to invention in my kitchen. However, it is AMAZING and everyone should be aware of it.

I usually make pretty simple recipes using far fewer ingredients - but believe me, this one is worth the effort.

Notes: Fresh thyme is best! Also, I just mixed it together and ate it, without the "4 hours refrigeration", but I believe it will be tastier tomorrow after the flavors have had time to blend.


Chicken-Thyme-Penne Salad

3cups uncooked penne pasta (10 oz)
4cups cubed chicken (from two 2- to 2 1/2-lb chickens)
2cups seedless red grapes, cut in half
2medium stalks celery, sliced (1 cup)
1/3cup chopped onion (1 small)
3tablespoons olive oil
2tablespoons chopped fresh or 2 teaspoons dried thyme leaves, crushed
1 1/4cups reduced-fat mayonnaise
1 tablespoon milk
1tablespoon honey
1tablespoon coarse-grained mustard
1teaspoon salt
1cup chopped walnuts, toasted

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.

2. In very large (4-quart) bowl, mix pasta, chicken, grapes, celery and onion. In small bowl, mix oil and 1 tablespoon of the fresh thyme (or 1 teaspoon of the dried thyme). Pour oil mixture over chicken mixture; toss to coat.

3.In small bowl, mix mayonnaise, milk, honey, mustard, salt and remaining thyme. Cover chicken mixture and mayonnaise mixture separately; refrigerate at least 4 hours but no longer than 24 hours.

4.Up to 2 hours before serving, toss chicken mixture and mayonnaise mixture. Cover; refrigerate until serving. Just before serving, stir in 3/4 cup of the walnuts. Sprinkle salad with remaining walnuts.
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Old 04-26-09, 07:45 PM   #23
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Dutch baby recipe

Here in the Seattle area, the dutch baby/puffy pancake/oven pancake/big pancake is very popular. Many restaurants in the area are famous for them and they are a big seller. 'Dutch baby' is the term most commonly used up here.

They are very easy to make at home, and I thought I would post my thoughts and recipe:

Dutch baby

Preheat oven to 400 degrees and put a 9 inch glass pie plate into the oven while it is heating.

In a bowl, mix together until smooth

1/2 cup all purpose flour
1/2 cup whole milk
1 egg
dash of salt
1/2 teaspoon of the extract of your choice, if used. Vanilla and almond are popular choices.

2 tablespoons butter for the pie plate cut into small pieces

When the oven is at temp, remove the pie plate and add the butter. Swirl the pie plate until the butter melts and immediately pour the batter into the pie plate and return to the oven. Bake 20-25 minutes until the pancake is puffy and browned. I used to make these four at a time in the oven when the kids were at home.

The key to success in making a dutch baby is that you pour the batter into a very hot pan and immediately place it into the hot oven. You are essentially making a popover, and in order to get a good rise out of the batter, it must be a very hot pan. I heat the pan in the oven for about 15 minutes, pull it out, throw in the butter and swirl it around to melt ASAP without burning, and then pour the batter and put the pan back into the 400 degree oven.

If you put the butter into the pie plate as one big chunk, it takes too long to melt and the pie plate cools off too much. Putting the butter into the pie plate to melt as the oven heats to temperature can work, but you must watch it closely to ensure the butter does not burn.

In Seattle, popular garnishments for the dutch baby include powdered sugar and a squeeze of lemon, fruit sauces, fresh fruit, syrup or preserves. I enjoy topping them with sauteed apples (apples, brown sugar, butter, cinnamon, nutmeg and cloves) from the backyard apple trees.
Rhubarb is also good on a dutch baby. And it's rhubarb season.

Chop rhubarb. Cook with sugar (or honey, I prefer honey) and a little Grand Marnier, both to taste.
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Old 04-26-09, 07:58 PM   #24
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day-um. y'all are making me hungry and wanting to fix some of these things....
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Old 04-27-09, 11:33 AM   #25
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I am pretty sure I have posted this recipe before, but I probably make it once a month, its that delish.

SCONES


2 c flour
1/3 c sugar
2T baking powder
1/2 t salt
1/4c unsalted butter, cut up in chunks
Blend above ingredients with a pastry blender (I use two hands)

In a separate bowl, mix:
1/2 c whipped cream
1 egg
1 1/2 tsp vanilla

Add cream mixture to flour mixture, and fold in slightly.
My favorite recipe is to fold in 1c. sliced dried apricots, 1c. white chocolate, 1/2c. toasted walnuts. This recipe is a good base for any kind of scone, though!

CAUTION! Do not over-mix. dough will be crumbly, if not slightly dry, but will press together.

press out into a long, flat row about 3" wide on a cookie sheet and score into diagonals. Makes about 8-10 scones.

Bake at 375 15-20 min

After cooling for 5-10 minutes, cut scones. EAT. ENJOY!

**I usually double the above recipe.

Today, I made blackberry white chocolate, using fresh blackberries. Its tricky not to squish them too much. It was also a surprise to see how much they spread (this recipe never spreads, but I always use dried fruit) I assume due to the xtra moisture in the dough. Might want to omit a T or 2 of cream.

nom.
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