Banana Rhubarb Bread

Ever have a bunch of food items that are going south quickly? Well, we had a bunch of bananas that ripened too quickly and I also needed to use up some frozen rhubarb... You know, when the freezer still hasn't been cleaned out and the next season's harvest needs to be put in soon! So I had an "A-ha" moment and realized I could kill two birds with one stone- and was this ever good! My daughter was even begging for some of this bread toasted with butter- our new way to enjoy sweet breads. Of course, if you really have a sweet tooth, you may glaze the top with a simple glaze, but I enjoy the simple flavors of the bread.

While on the subject about rhubarb, let me just say that I find people are often not very fond of the tartness of it, but it is something that blends so well with other flavors- both savory and sweet. If you do not like rhubarb, try substituting it for any of the berries and adjust the baking time.

Makes: 1 loaf, approximately 10 slices

Ingredients:

• 1 cup sugar
• 2 eggs
• 1/3 cup coconut oil or butter (I used a mixture)
• 1/4 cup buttermilk
• 1 1 /2 cups bananas, mashed (about 3-4 large bananas)
• 1 tsp vanilla
• 1 2/3 cup flour (I used 1 cup white, 2/3 cup white whole wheat)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 - 1 1/2 cups chopped rhubarb
• 1/2 cup chopped nuts (optional)

Directions:

• Preheat oven to 350 degrees F. (See note below)
• In a large bowl, mix together the sugar, eggs and oil, beating well. Add in the milk, bananas and vanilla and mix again.
• Sift together in a medium bowl the dry ingredients and then combine gradually with the wet ingredients. 
• Stir in the rhubarb and nuts.
• Pour into greased and floured bread pans.
• Bake approximately 55-70 minutes (checking regularly after 55 minutes) or until toothpick inserted in middle comes out dry.
• Cool on wire rack for 10-15 minutes, then turn out of pan onto rack to finish cooling.
• After cooled, place in plastic bag to preserve moisture.

*Note: I used frozen rhubarb and included most of the rhubarb juice. If you are using fresh rhubarb, there will not be all the extra liquid but it will be inside the fruit and come out during the baking process. So check your bread as it nears the 55 minute mark and onward to make sure it does not dry out/overbake. I  also used glass bread pans, which seem to bake hotter/make the crust darker. So you will need to turn the temperature down about 25 degrees if using glass pans. 

Easy Garden Bake

This is another one of my favorite brunch casseroles and it is perfect for those times you have a bunch of different vegetables and want to throw together something satisfying and balanced in no time at all. It can easily be an easy lunch or dinner with a salad, as well. 

Makes 6 servings

Ingredients:

• 1 cup chopped zucchini (about 1 smaller)- you can always add more
• 1 large tomato, chopped- about 1 cup, or may use chopped cherry or grape tomatoes
• 1 medium - large onion, chopped
• 1/3 cup grated Parmesan cheese
• 1/2 cup baking mix of choice
• 1 cup milk
• 1/2 tsp salt (may use a seasoned salt)
• 1/4 tsp pepper
• 1 tsp Italian seasoning blend, crushed in palm of hand (or 1/2- 3/4 tsp oregano, crushed)
• 2 eggs
• cheese of choice for topping - I like Monterey Jack, Cheddar and Mozzarella  
• green onion and parsley or cilantro for garnish

Directions:

• Preheat oven to 400 degrees F. Lightly grease square baking dish- 8x8 or 9 inch pie plate (I doubled everything and put in 13x9 inch pan because I like leftovers!). 
• Sprinkle chopped vegetables and parmesan cheese evenly over baking dish. 
• Stir baking mix, milk, salt, pepper, seasoning and eggs together and pour over top of the vegetables and cheese.
• Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Remove to wire rack and sprinkle with cheese for topping. Cool 5 minutes and then garnish with fresh chopped parsley or cilantro and sliced green onions, if desired. 

*This is also wonderful with 1 cup cooked chicken or sausage added in with vegetables when assembling the casserole.

[Adapted from Bisquick Breakfast and Brunches recipe booklet, 1999]

Perfectly Simple Fruit Cake or Bread

I was given this recipe years ago by a coworker who brought in this cake made with fresh peaches and I just fell in love with the simple flavors. I have changed it a little over the years and find it is the perfect basic recipe that can be adapted in many different ways. Originally, the recipe called for cinnamon to be sprinkled on top of the cake instead of a crumb topping. While that version is delicious and simple, I have added a cinnamon crumb topping with a simple glaze for the apple version I made for this post. Either way, it is a wonderful moist cake that is perfect for any occasion. Try substituting all different types of fruit and use the crumb topping, or leave it off- it will be sure to please everyone! This can also be made into sweet bread using 2 bread pans and adding about 10-15 minutes to the baking time, checking regularly.

Makes 16-18 servings
Ingredients:
Cake:

• 3 eggs, beaten well
• 2 cups sugar (may use 1/2 brown sugar, 1/2 granulated sugar)
• 1 cup oil
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 baking powder
• 1 tsp cinnamon (or may use apple pie spice if using apples)
• 3/4 tsp salt
• 3 cups flour
• 3 cups fruit- peaches (sliced or chopped), apples (chopped), blueberries, pears, or variety of berries, etc

Crumb Topping (optional):

• 1/3 flour
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• pinch salt
• 1/4 cup cold butter, cubed

Glaze: (optional)

• 3/4 cup confectioner's sugar, sifted
• 1/4 tsp vanilla
• 2-4 Tbsp milk

Directions:

• Preheat oven to 350 degrees F. and grease (2) 8x8 inch or (1)13x9 inch baking pan or (2) bread loaf pans.
• Mix eggs, sugar, oil and vanilla together in a large bowl.
• Sift the dry ingredients together in another bowl and add into the wet ingredients, combining well.
• Stir in fruit.
• If not using toppings, then pour batter into prepared pan(s) and sprinkle with cinnamon/sugar mixture (2 Tbsp sugar mixed with 1 1/2 -2 tsp cinnamon). Bake for about 45 minutes, checking after 35 minutes (if using loaf pans, bake for about 45-60 minutes but start checking at 40-45 minutes)- until toothpick inserted in middle comes out pretty well clean.
• If making the crumb topping, combine the dry ingredients and then use a fork to cut in the butter until it resembles peas. Sprinkle over top of the batter waiting in the pans. (This can be made ahead before starting cake batter). Bake as instructed above.
• After the cake is cooling on a wire rack, combine sifted confection's sugar and vanilla and milk, stirring until smooth. Start with the lesser amount of milk and gradually add more by tablespoons until the desired consistency is obtained. Pour over the cake/bread after it is cooled.

Scottish Raisin Bread

This bread and recipe was given to us recently from my mom and has become one of my husband's favorites. Sometime in the past few months, I discovered the idea to toast sweet bread and add a little butter (I know, I'm probably a little slow!). Well, this bread is a perfect candidate and is just the thing for a snack or with a cup of tea (insert favorite hot beverage).  When I toasted this bread, I let it go a little longer because it is so dense and I wanted it a little crispy. Was it ever good! The toasting really brings out the sweetness of the raisins and adds more flavor to the nuts and oats. You could also add some jam or other toppings, but I don't feel it needs anything else.

I have not found a recipe quite like this before and was excited to share it here. The only place I was able to find a somewhat similar recipe was over at Always In The Kitchen. As the author of that site noted, this recipe may not be Scottish- but it sounds nice, and Scotland brings to mind oats and raisins (or currants), right? My recipe has much more oats and a little more sugar (still is not very sweet)- but these recipes do not have any oil. For a stronger molasses flavor, I used about 1/2 black strap molasses. So put your spin on it and give it a try! (By the way, if you don't have a toaster oven, be very careful trying to toast sweet breads in a regular toaster without some type of a sleeve for toasting as the slice will probably fall apart and you will be burned trying to remove it.)

Makes 2 loaves

Ingredients:

• 2 eggs
• 1 cup brown sugar
• 2 1/3 cups buttermilk or soured milk
• 2/3 cup molasses
• 3 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 2 tsp baking soda
• 1 1/2 cups rolled oats (I used quick oats and it was fine)
• 1/2 cup chopped nuts
• 1 1/2 cups raisins, dried currants or craisins, or a mix

Directions:

• Preheat oven to 350 degrees F- (25 degrees lower if using glass baking pans).
• Mix eggs with sugar in a large mixing bowl, then add in the milk and molasses.
• Sift the dry ingredients together and add into the wet mixture.
• After mixture starts to come together, add in the nuts and dried fruit.
• Divide the batter between 2 greased loaf pans.
• Bake for approximately 1 hour or until toothpick inserted in center comes out dry- start checking around 50 minutes if top of bread appears less moist

*My mom told me, after I originally posted this recipe, that she got it from What's Cooking At Myrtle cookbook by Levia Lerch. I increased the liquids since the bread seemed too dry. If you find it takes too long to finish baking, you can decrease the liquid to 2 cups buttermilk.

Eggnog Pancakes

These pancakes are the best! ....at least that is what my kiddos said. 'Tis the season for all things eggnog and since we needed to use some up and it was time for the weekend pancakes again, I decided to tweak one of my favorite pancake recipes to include eggnog. I added cinnamon chips, but there are a number of other things you might add in to take it to another level- like orange zest and chocolate chips. Have fun experimenting with these!

Serves 4

Ingredients:

• 1 1/4 cups all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups eggnog (or liquid of choice)
• 1/4 cup oil or butter
• 1 tsp vanilla extract
• 1/4 cup sugar
• 1 large egg
• 1 1/2 Tbsp lemon juice or juice of 1/2 lemon
• cinnamon baking chips

Directions:

• In a large bowl, combine milk, oil and vanilla extract. Stir in the sugar. 
• In a small bowl or liquid measuring cup, mix together egg and lemon juice.
• Add the dry ingredients and egg mixture to the liquids and stir only until largest lumps are mixed in.
• Allow to rest for 10-15 minutes- you may start cooking right away but the pancakes made from the batter that has set is a little fluffier.
• Preheat griddle to medium-high and use butter or coconut oil to oil the surface. Pour out approximately 1/4-1/3 cup for each pancake and sprinkle the baking chips over each pancake as quickly as possible so the pancake cooks up and around the chips.
• When each one is starting to bubble and the bottom edge is golden brown, flip it over and cook for an additional couple minutes or until golden brown.
• Butter each pancake while still warm and serve with syrup or your choice of toppings.
• If you are making a large batch, you can keep them warm by placing them on a wire rack inside of a baking pan and put in the oven at the oven's lowest setting until serving.

Zucchini Potato Tart

This is the perfect lunch or light supper dish and is wonderful with different meats-- or leave the meats out entirely, if you prefer. I love how the tomatoes take on a roasted flavor as it bakes. This dish is a real breeze with a mandoline slicer- have I told you how nice this tool is? I have fallen in love with it for thinly slicing garlic when I sauté vegetables, slicing carrots thinly for salads (my kids don't love big chunks of anything hard to chew- eating a salad will take forever!). I also love to use this slicer for the veggies in this dish. I'm so crazy that I almost took it to my parents house when I went for a visit the last time because it is cuts down on prep time so much! Anyways, back to the recipe-- check this out and give it a try and see my notes at the bottom.

Serves: 6-8
Ingredients:

• 1 pie crust
• 1 small yellow squash, thinly sliced
• 1 small zucchini squash, thinly sliced
• 1 large or 3 small potatoes, thinly sliced (may leave skins on)
• 1 medium or large onion- I used a mix of red and sweet onion, diced
• 1/4 pound ham, diced (may use bacon or other meat)
• 1 cup shredded cheese of choice- I used mix of cheddar and monterey jack
• 1 large tomato or 2 plum tomatoes, sliced
• oregano, divided, crushing in palm of hand before sprinkling over tart
• seasoned salt/pepper
• celery salt
• 2-3 Tbsp milk
• 5 eggs

Directions:

• After your vegetables are sliced, cover the potatoes so they do not brown.
• Place pie crust in a deep dish 10 inch pie pan. 
• Begin layering about half of each of the vegetables except the tomatoes, seasoning well with salt/pepper and herbs between each layer.
• Then sprinkle top of vegetables with onion and cheese and then ham or meat. 
• Repeat layers, seasoning each layer well until all the squash, potatoes, onion and meat is in the pie.
• In a separate bowl, whisk eggs and milk together with 1/4- 1/2 tsp seasoned salt/pepper and then pour over the vegetables in the pie crust.
• Arrange tomato slices over the top and sprinkle with more salt/pepper and crushed oregano. Cut a couple smaller slices into 1/2 to make crescent shapes and place them in the center to form a swirl or pinwheel effect.
• Fold the top edges of the pie crust over the pie.
• Cover with foil and bake at 400 degrees for approximately 1 hour- 1 hour and 15 minutes or until vegetables are tender to fork. Remove foil for the last 30 minutes.
• Remove from oven and sprinkle more cheese on top if desired.

*Note: If you want this to bake quicker,  sauté the squash and potatoes with a couple tablespoons of butter or oil for about 5 minutes until they are just beginning to soften. Then follow the recipe as above. This will shorten the baking time by at least half.

Enjoy!!

Blueberry Buckle (coffeecake)

This is one of the recipes I remember my mom making throughout my childhood and I always thought the name was so funny. It wasn't until just recently when I was watching Alton Brown on "Good Eats" talk about his Blueberry Buckle and how a Buckle was actually an old-fashioned coffee cake that I understood the name. Don't ask me to explain or remember how the word "buckle" has anything to do with a cake!

Anyways, I love this cake because it is easy to make, full of fruit and a dense but moist cake that is a perfect treat for any occasion. I don't remember my mom ever putting a glaze on top, but it adds a nice touch. I also added the almond extract to the cake and put vanilla in the glaze, but you could use whatever flavor you like in the cake and glaze-- lemon or vanilla would be great, even coconut and mix some coconut in with the crumble topping. Also, try this with 1/2 cup chopped nuts added in the crumb topping, as well. This cake is just perfect for switching up the flavors and fruits! So give it a try and have fun with it.

Ingredients:

• 3/4 cup sugar
• 1/4 cup shortening (I use palm oil shortening), or you may use another oil
• 1 egg
• 1/2 cup milk
• 1/2 tsp almond extract (if using vanilla- increase it to 1 or 1 1/2 tsp)
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups well drained blueberries

   Topping:

• 1/2 cup sugar (I used brown sugar)
• 1/2 tsp cinnamon
• 1/3 cup flour
• 1/4 cup soft butter

   Glaze:

• 3/4 cup confectioner's sugar
• 1/2 tsp vanilla extract
• 3 Tbsp milk, more if needed

Directions:

• Preheat oven to 375 degrees F.
• In a large bowl, mix sugar and shortening together until well blended. Add in egg and wisk together. Stir in the milk and extract.
• In a smaller bowl, sift together dry ingredients. Mix into the wet ingredients in thirds.
• Fold in the blueberries carefully so as not to break up the berries. Batter will be very thick.
• Put in a greased 8x8 or 9x9 inch baking pan and press out to the corners of the pan, making sure it is pretty evenly distributed in the pan.
• In small bowl previously used for dry ingredients, mix together topping dry ingredients and then cut in the butter with a pastry cutter or fork until dry ingredients have combined well with the butter- should be little clumps without a lot of extra loose flour mixture.
• Sprinkle evenly over top of the cake batter in the pan.
• Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
• While cake is cooling on a wire rack, mix up the ingredients for a glaze, adding milk 1Tbsp at a time until it reaches the desired consistency. If it gets too wet and runny, add more sugar. Cover glaze until cake cools.
• After cake has cooled completely, use a spoon and drizzle the glaze over top of the cake, back and forth. Cut and serve!

Party Mini-Quiches

I made these mini-quiches recently for a garden party. These are really a quick version of quiches since they do not have a pastry crust. Instead they are made with a baking mix that gives them more of a muffin consistency. However, these are still light and not too dry. If you want to make them even more egg-like in consistency, try using more egg and less baking mix. This recipe is also wonderful for all different vegetable and meat variations. Since I didn't have bacon when I made these, I made them vegetarian, but they would have been even better with a little crispy bacon. The great thing about making them in mini-muffin pans is that they are great for tea parties or other occasions when you do not want to worry about utensils.

Makes approximately 24-36 depending on muffin size and number of add-ins
Ingredients:

• 5 eggs
• 2/3 cup baking mix
• 1 onion chopped
• 2 Tbsp half and half (may use light cream or whole milk)
• 1 Tbsp prepared yellow mustard
• 1/2- 3/4 tsp dried oregano (crushed in palm)
• 1 1/2 Tbsp chopped fresh parsley
• 2 cups shredded cheese (I used a pizza blend)
• 1 medium pickled sweet red pepper, finely chopped
• 4-6 slices bacon, cooked and chopped (optional)
• 2-3 small mushrooms, cleaned and finely chopped

Directions:

• Beat eggs in large bowl.
• Stir in remaining ingredients.
• Grease mini-muffin tin- if it is not non stick, then you should use the baking spray with flour.
• Fill muffin tins using small cookie scoop and bake at 350 degrees for approximately 10 minutes or until golden brown.
• Cool in the pan. 

Italian-style Quinoa Cakes

I have been falling in love with quinoa lately. It is such a power-house of nutrition and yet is so versatile. It also cooks quite fast. So when some friends and I were meeting at a beautiful historic home nearby for a garden party, I had planned to make arancini (rice balls), but I had not realized until it was too late that these are actually from leftover risotto. So from lack of pre-planning, I was forced to make some last minute changes and found these quinoa patties from wholeliving.com. I decided to go with an Italian theme and play off the parmesan cheese. All in all, I was really pleased how well they turned out. It took a little practice to find the right consistency but don't worry too much about it since the parmesan actually helps makes a nice crust as it cooks. I almost thought the patties were a little easier to cook when they were a little more moist. As always, feel free to leave out any seasonings or ingredients and add in some you really like, instead. I really loved the way the patties took on a roasted tomato and basil flavor and the parmesan added a nice subtle flavor.

Makes approximately 24 cakes
Ingredients:

• 1 cup uncooked quinoa
• 2 1/2 cups chicken broth
• 2 Tbsp chopped dried onion (may use 1 finely chopped onion)
• 1/2- 1 tsp lemon pepper seasoning blend
• 4 large eggs, beaten
• 1/2 tsp seasoned salt
• 1/2 tsp Italian seasoning, crushed in palm of hand
• 1/3 cup fresh chives, chopped
• 1 onion, finely chopped
• 1/2 cup chopped grape/cherry tomatoes
• 6-8 large basil leaves, chopped
• 1/3 cup fresh parmesan cheese, shredded
• 3 cloves garlic, finely chopped
• 1 cup whole grain bread crumbs, more if needed
• 1 Tbsp extra virgin olive oil

Directions:

• Cook quinoa as directed- bring broth to a boil and add in the quinoa, onion and lemon pepper seasoning. Stir well and cover. Allow to cook approximately 15 minutes, or until all the quinoa seeds are opened and soft. Stir and allow to cool somewhat.
• In a large mixing bowl, add the remaining ingredients and stir together.
• Mix in the partially cooled quinoa.
• If it is too wet, add in more bread crumbs gradually. If it is too dry, add in water, tablespoon at a time. Allow to stand for a few minutes.
• Form mixture into patties 1 inch thick and shallow fry over medium heat about 3-5 minutes each side (until medium golden brown). (I found it was easiest to make a ball and then place in the hot frying pan and flatten gently with the back of a spoon, then use the spoon to firm the patty's edges.) 

Rhubarb Cherry Coffee Cake with Caramel Sauce

This is another great rhubarb recipe that I adapted from a Taste of Home magazine. Since I had some tart cherries that were not really enough to make something by themselves, I decided to add them into the cake with the rhubarb. In addition, I opted to use some cinnamon and vanilla in the cake, as well as some chopped nuts in the topping. Feel free to leave the cinnamon out and just add vanilla. The original sauce recipe also calls for double the amount of ingredients, but I felt that even using only 1/2 the original amounts made more than enough caramel sauce. Feel free to substitute any other fruits such as apples/cranberries, mixed berries, pears. Enjoy this very moist coffee cake anytime of the year by using seasonal fruits or even frozen fruits!

Ingredients:
   Cake-

• 1/2 cup shortening or oil
• 1 1/2 cups sugar
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1 cup buttermilk
• 1 1/2 cups finely chopped rhubarb (fresh or frozen)
• 1 cup cherries, coarsely chopped

   Topping-

• 1/2 cup packed brown sugar
• 1/4 cup all purpose flour
• 1 tsp ground cinnamon
• 3 Tbsp cold butter
• 1/2 cup chopped walnuts (may use other nuts instead)

   Sauce-

• 1/4 cup butter, cubed
• 1/2 cup packed brown sugar
• 1/4 cup heavy whipping cream

Directions:

• In a large bowl, cream shortening and sugar until light and fluffy.
• Add egg and vanilla; beat well.
• Combine flour, cinnamon and baking soda; add to the creamed mixture alternately with buttermilk.
• Fold in rhubarb and cherries.
• Pour into a greased 13x9 inch baking pan.

Topping:

• In a small bowl, combine the brown sugar, flour and cinnamon.
• Cut in the butter until crumbly. Combine the nuts. Sprinkle over batter.

Bake at 350 degrees for 35-40 minutes or until the toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.

For Sauce, in a small saucepan, melt the butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3-4 minutes or until slightly thickened. Serve with warm coffee cake.

Shared with the following:
Inspiration Monday Party
Our Sunday Best Link Party #5

Blueberry Scones... a tea party... and reminiscing about Victoria magazine



Our cooking club had a wonderful tea party at my house the other evening. This was our first one together, and the table was overflowing with the massive array of treats. Since having this tea,  I read If Teacups Could Talk by Emilie Barnes and was so inspired to take moments with my family and friends to celebrate life and relationships in this way.

Somehow, in the midst of this, I was taken back to my late teens and early adult years when I spent hours poring over the "Victoria" magazines that came every month. This was truly something that shaped my tastes for clothing and decorating, although I would not say that I really decorate or dress in that style today. However, there were timeless and classic qualities about much of the clothing, decor and furniture. There is something pretty and restful about the magazine and the way it encouraged people to have a place of beauty to relax in either alone or with others. I would also dream of traveling someday to many of the beautiful places across the countrysides of England and France, among others, that were featured in those pages. It is funny that in the intervening years, getting married, moving away from my hometown and later stopping the subscription because I was overrun by magazines and needing to save some money, I still could not bring myself to throw out or give away the old copies. They were always so wonderful and enjoyable to reread. Right now, they are sitting in boxes in the garage, and all these last 5 years, I kept trying to get up the nerve to de-clutter and get rid of them. Instead, I think I am going to put them on a shelf in my soon-to-be organized office so they will be more easily accessible for relaxation and inspiration.

So, enough with my memories. I want to share my latest scone recipe that I made for our tea party and have been really enjoying. I loved them when they were fresh, but they are also very good days later. Just keep them stored in an air tight container in the fridge and then toast them when you want to have some. The outside becomes just slightly crispy like they just came out of the oven and the inside stays moist, tender and so flavorful. This is my new favorite snack or breakfast with tea or coffee after my youngsters are fed and I have a few minutes to sit and relax.

Serving: 16 mini scones or 8 regular sized
Ingredients:

• 1 cup fresh or frozen blueberries
• 3-4 Tbsp sugar, divided
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 6 Tbsp butter, cubed
• 2/3- 3/4 cup heavy cream
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp lemon peel
• coarse (decorator) sugar for sprinkling on top

Directions:

• Preheat oven to 400 degrees.
• Lightly grease cookie sheet, or may use a smaller rectangle baking dish
• Sprinkle fruit with 1 Tbsp of sugar and set aside.
• In a medium bowl, combine the flour, salt, baking powder, and remaining 3 Tbsp of sugar. 
• Cut in the butter with a pastry blender or a fork (or just your fingers!) until chunks are very small pea-sized.
• Whisk together the cream, 1 egg, vanilla extract and lemon peel and then add into the dry mixture. 
• Stir until the wet and dry ingredients begin to come together.  If there is a lot of flour left in the bottom of the bowl, add a couple Tbsp of cream to the bowl and mix it all together. 
• Then turn the dough out onto a lightly floured surface and lightly knead the dough a few times just until it holds together and some of the extra flour from the bowl has been incorporated in.
• Press or roll out into a rectangle or press into the rectangle pan if using one. Divide into 4 equal sections, pressing straight down with a sharp knife. Then cut diagonally across each section, pressing straight down.
• Lightly beat the remaining egg and brush over top of the scones. 
• Sprinkle with the coarse sugar.
• Bake 12-15 minutes just until the outside is golden brown.
• Cool on a wire rack for about 5 minutes-- wonderful served warm with lemon curd.

Parts of this recipe was inspired by Lady Behind The Curtain's scones.

This was shared on the following:
I Should Be Mopping The Floor party #55

In Search of the Best Biscuits...and Buttermilk Biscuit variation

I have been trying different biscuit recipes for a while- always searching for the best taste and the fluffiest texture. So this quest has turned into a 2 day baking challenge trying different versions and techniques. I read numerous cookbooks (old and new) and looked at videos online-- I also tried buttermilk versus using regular milk. There are two different types of recipes, one that uses self-rising flour and ones that keep the flour and other ingredients separate. Some even recommend cake flour for the best rise. I, however, used all-purpose flour for my different biscuit recipes. The first baking powder and buttermilk biscuits I made, I didn't brush the tops with butter prior to baking-- but when I tasted the last butter-brushed batch, I was convinced that it is truly necessary for the best taste.

Also, the last batch I made, I put the biscuits in the pan so they were all touching each other. This seemed to give more uniformity to the rise and they were not as lop-sided. In the future, I will put one batch of biscuits in an 8 or 9 inch pan so they can touch and have side of the pan all around to keep the outer biscuits from spreading out too much. Initially, I indented the centers of the biscuits in the first couple batches because people said that helps them rise straight, but I still had a problem with some of them being a little uneven. Another thing I experimented with was my biscuit dough more wet and sticky versus not-so-sticky. The last batch was a more wet dough and seemed to have the most tender texture inside.

My conclusion? I could not decide which I preferred more- baking powder versus buttermilk biscuits. They were equally good- especially when brushed with butter before baking. The most important things seemed to be working with a more wet dough and not mixing or kneading it very much at all.   Do you have a favorite biscuit recipe?

Biscuits Yields: 16 medium biscuits (if rolling out dough to 1/2 inch thickness), or approximately 8 extra thick (if rolling 1 inch thick)

Ingredients:

• 2 cups all purpose flour (or cake flour as some recommend)
• 1/2- 3/4 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 1/4 tsp baking soda
• 2 tsp sugar- up to 4 Tbsp if you like a sweeter taste
• 1/2 cup shortening or butter (I used palm shortening, which is not artificially hydrogenated)
• 2/3- 3/4 cup milk

Directions:

• Preheat oven to 425 degrees F.
• Sift dry ingredients together into a medium bowl. 
• Cut in shortening or butter with a pastry blender until mixture resembles coarse crumbs the size of peas.
• Make a well in the center of the dry ingredients and pour all the milk in at once.
• Stir just until dough follows the mixing utensil around the bow, adding milk as necessary to get a moist dough.
• Lightly flour your counter/cutting board and sprinkle top of dough with some flour. Roll dough ball around in the flour, giving it a couple gentle kneads until outside is not so sticky. Pat or roll out the dough. 
• (Optional- fold one third towards the middle and then the other third over the first- like an envelope. Then pat the dough out to the desired thickness.)
• Cut with a biscuit cutter or glass, being careful to press straight down and not twist until the cutter is all the way to the bottom. Alternatively, you may just cut them into equal squares with a sharp knife, but make sure your dough is squared up on the corners and sides first. 
• Place on an ungreased baking sheet with sides touching and brush with melted butter for extra flavor! 
• Bake for about 10-12 minutes until golden brown.

** For Buttermilk Biscuits:

do not use cream of tartar, increase baking soda to 1/2 tsp, decrease the fat to 1/3 cup and use 1 cup buttermilk instead of milk. Follow the directions otherwise as above.

flour and shortening

first batch of dough- less sticky

first batch cooling

wetter dough sprinkled with flour

Make sure you brush the top with butter!

final biscuit batch

tasting the final batch- YUM!

If you really want a shortcut- make the dough wet enough that you are unable to roll out the dough, then put into a greased glass baking dish in which you have melted 1/4 cup of butter. Lightly press flat in the pan and pour 1/2 stick of melted butter over top and score top of the biscuit dough 3-4 times in each direction. (courtesy of The Country Cook) Bake for about 20 minutes or just until golden brown. 

Apple Oatmeal Pancakes

Since my kids are crazy about pancakes and they usually expect me to make them once on the weekend, I have tried to find various ways to incorporate "healthy" foods into them. I love the texture that oats give to pancakes- it is not going to be your typical pancake. Instead, these pancakes tend to be denser and chewier, but they have a lot of flavor, as well as being very filling! I have often either grated apples or just chopped them in smaller chunks and added them to the batter, in addition to some apple pie spice. These are wonderful with some homemade cinnamon-flavored apple sauce and some maple syrup. You might also try making an apple syrup from apple juice/cider and a couple of tablespoons of honey that has been reduced down.

Both oats and apples are full of fiber and antioxidants. You know there is a lot of truth to the saying, "An apple a day keeps the doctor away." These additions to your pancakes can take an average breakfast food that is usually not very healthy (especially if made with white flour and regular sugar and pancake syrups) and make it into something that is going to give us more energy, keep us full longer and yet taste yummy! If you really want to pump up the health benefits without really changing the taste, add in a few tablespoons of chia seeds or ground flax seed (both are high in omega-3 fatty acids and chia seeds are very high in antioxidants, yet flavor-neutral).

Makes about 20 larger pancakes.

Ingredients:

• 2 cups milk
• 1 1/2 cups quick or old-fashioned oats, uncooked (I use quick oats)
• 1 cup all purpose flour (I use white whole wheat flour, could also substitute coconut flour)
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon and 1/4-1/2 tsp cardamom or 2 tsp apple pie spice blend (optional if adding apples)
• 1/4 cup wheat germ
• 3 Tbsp sugar or other sweetener
• 2 eggs, beaten
• 1/4 cup oil
• 1-2 tsp vanilla extract (optional)
• 1 large apple or 2 small-medium apples, chopped very small or grated (I leave the skins on)

Directions:

• Pour milk over oats, cover and let stand. 
• Meanwhile, sift together flour, baking powder, salt, sugar and spices. 
• Stir eggs, oil, vanilla into the oat/milk mixture.
• Add in the dry ingredients and wheat germ. Mix just until moistened.
• Fold in apples.
• Bake on moderately hot, lightly greased electric griddle (375 degrees) or pan fry until golden brown, turning only once when tops are covered with bubbles and edges look cooked.

May serve with the following sauce if not adding in fruit:

     Orange Sauce:

• 1 cup sugar
• 2 Tbsp corn starch
• 2 cups orange juice
• 2 Tbsp lemon juice
• 1/4 cup butter or coconut oil

Mix sugar and corn starch in a saucepan. Stir in juices. Cook until mixture is thick and clear. Boil for 1 minute, stirring constantly. Remove from heat. Blend in butter/oil. Serve warm over pancakes.    

Makes about 3 cups.

Shared with the following:

Baked Peach Pancakes

This is another brunch dish that my family loves that came from a Bisquick recipe booklet. I have mentioned in the past that I now try to keep a homemade biscuit mix in my fridge all the time and use that in place of Bisquick. So I made this with my homemade mix that is part white whole wheat and part all-purpose flour and it turned out perfect. Originally, the recipe turns out a little more wet and "eggy"; so I have added about an additional 1/3 cup biscuit mix than what was called for in the original recipe. I also really liked the flavor of the peach syrup over top, but I added the recipe for the Honey-Raisin Syrup that was part of Bisquick's recipe.

Servings: 8 


Ingredients:

• 1/4 cup butter
• 1 1/3 cup biscuit/baking mix
• 3/4 cup milk
• 4 eggs
• 2 medium peaches, peeled and thinly sliced (or may use 1 1/2 cups canned, drained and sliced peaches or frozen but thawed ones)
• 1/4 cup sugar
• 1/4 tsp ground cinnamon

Directions:

1. Heat oven to 400 degrees. Place 2 Tbsp butter in each of 2 pie plates (9x 1 1/4 inches). Heat in oven until melted. May instead melt the butter in the pie plates in the microwave for a minute or two.
2. Beat baking mix, milk and eggs in a small bowl, using a wire whisk or fork, until smooth. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates, pouring over the peaches. Mix sugar and cinnamon; sprinkle over batter.
3. Bake uncovered 20-25 minutes or until puffed and golden brown. Serve with Honey-Raisin Syrup (or I used the syrup from my canned peaches over top of the pancakes).

Honey-Raisin Syrup

• 1/2 cup honey
• 1/4 cup golden raisins
• 1/4 cup butter
• 1/4 tsp ground cinnamon

Heat all ingredients over medium heat, stirring occasionally, until hot.

adapted from Bisquick Breakfasts & Brunches (No 22) copyright 1999 "Baked Peach Pancakes"

Shared with the following:
     Country Momma Cooks: Link and Greet #12
     Six Sisters' Stuff: Strut Your Stuff Saturday Linky Party #38
     The Grant Life: Financial Friday + Fabulous Features
     The Country Cook: Weekend Potluck #11
     The Taylor House #3
     Miz Helen's Country Cottage: Full Plate Thursday 4-12-12