Raspberry Cream Scones

Raspberry Cream Scones

Makes 8 Scones

2 Cups unbleached all-purpose flour
1/3 Cup sugar, plus 2 Tbsp for topping
1Tbsp baking powder
2 tsp grated lemon zest
¼ tsp salt
4 Tbsp (1/2 stick) unsalted butter, cut into bits and chilled
1 large egg
½ Cup heavy whipping cream, plus 2 Tbsp for the glaze
1 tsp pure almond extract
¾ Cup fresh raspberries of frozen (unthawed) unsweetened raspberries


1. Position a rack in the center of the oven and preheat the oven to 400° F. Lightly butter a baking sheet or line it with parchment paper.
2. Place the flour, 1/3 C of sugar, baking powder, lemon zest and salt in a large bowl and whisk to combine well. Add the chilled butter. Using a pastry blender, or 2 knives, blend the butter into the mixture until it is crumbly and well combined.
3. Place the egg, cream and almond extract in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just barely combined. Gently fold in the raspberries. Do no over mix the dough or the scones will be tough.
4. Turn out the dough, along with any loose dry bits, onto a lightly floured work surface and pat into a disk about 1 ½ inches thick. Cut the dough with a knife into 6 pie shaped wedges and place them on the prepared baking sheet.
5. Brush the scones with the remaining 2 Tbsp of cream and sprinkle them with the remaining 2 Tbsp of sugar.
6. Bake the scones until they are golden brown and firm to the touch, 15 or 20 mins.
7. Place the baking sheet on a wire rack and let the scones cool about 10 mins. Serve the scones warm or at room temperature. The scones taste best the day they are made.

I drizzled almond flavor frosting over the top... very naughty.. but VERY yummy.

I got the recipe from my cousin Alice and she got it from Food to Live By by Myra Goodman

Butterscotch Cookies

Ingredients:
2 sicks butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp Cinnamon
1/2 tsp salt
3 cups oats (quick or uncooked)
1 sm bag butterscotch chips

Heat oven to 350F. Beat together butter and sugars, until creamy. Add eggs and vanilla, beat well. Stir in oats and butterscotch chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown.

Use less flour if not in high altitude. I always add more flour because we are higher...duh.

Recipe is a mix all my own :-)

Herbed Pasta Primavera

{Served with a toss green salad and frenc bread}

Ingredients:

8 oz whole wheat penne pasta
8 oz baby carrots halved length wise
1 tablespoon olive oil
8 oz fresh green beans trimmed and cut into 2 inch pieces
1/2 cup sliced green onion or chopped onion
3/4 cup chicken broth
2 cloves garlic, minced
1 medium zucchini and yellow summer squash halved lengthwise and sliced
2 Tablespoons snipped fresh basil or 1 tsp dried basil, crushed
1/4 tsp salt
1/4 cup sliced almonds, toasted (we obviously leave this out because of Riley's nut allergy, but it is VERY yummy with them in)
grated of finely shredded Parmesan cheese
cracked black pepper
I also added a chopped up a roasted chicken for added protein


cook pasta according to package directions; drain. Return penne to hot saucepan and cover to keep warm.

Meanwhile in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth and garlic. Reduce heat and simmer uncovered for about 3 minutes, stirring occasionally. Stir in squash. Simmer uncovered for about 4-5 minutes or until vegetables are crisp-tender, stirring occasionally.

Toss vegetable mixture with basil and salt with pasta. Sprinkle with almonds, cheese and pepper.

This recipe would be gluten free if you used rice pasta!

Recipe is from Better Homes and Gardens

Parmesan Potato Wedges

{I served these with the Captain Crunch Chicken, they are also really good with BBQ chicken as well}


6 medium baking potatoes
1/3 cup melted buter
1 glove garlic minced(use garlic powder...it's better, I promise)
1/4 cup grated parmesan cheese
1/2 tsp Italian seasoning crushed

line a cookie sheet with foil. set aside. Cut each potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, parnesan cheese, Italian seasoning, 1/2 tsp salt and 1/8 tsp pepper. Add potato wedges and stir to throughly coat. Place wedges on the prepared baking pan

Bake uncovered in a 425 oven for 30 minutes or until tender

Note: Sometimes I only use salt, pepper and garlic and replace the parmesan with cheddar. If using cheddar, toss potatoes with butter, salt, pepper and garlic only. Bake as directed but add the shredded cheddar for last 5 minutes of baking time or broil to melt.

Recipe from Better Homes and Gardens

Planet Hollywood’s Captain Crunch Chicken & Mustard Sauce

{Yes.... these are paper plates, ghetto, I know. I just am lacking on energy lately. Thanks for understanding}

Planet Hollywood’s Captain Crunch Chicken

2 cups Captain Crunch Cereal
1 ½ cup Corn flakes
1 tsp Onion powder
1 egg
1 tsp Garlic powder
1 cup milk
1/2 tsp Black pepper
1 cup flour
2 pounds Chicken breast cut in 1-oz. tenders
Vegetable oil for frying

Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325˚. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.


Planet Hollywood Creole Mustard Sauce

¼ cup Creole style mustard
1 cup mayonnaise
1 Tbsp yellow mustard
½ tsp cider vinegar
1 dash Worcestershire sauce
1 Tbsp horseradish
1 tsp red wine vinegar
½ tsp cayenne pepper
1 tsp finely chopped celery
1 tsp water
1 tsp finely chopped onion
½ tsp salt
1 Tbsp green onions -- sliced in ¼" pieces
1 Tbsp crushed garlic packed in oil
1 tsp chopped green bell pepper -- (fine)

Mix all ingredients together thoroughly. If can’t find Creole style mustard, use spicy brown mustard.


If you found a gluten free, sweet cereal instead of captain crunch, this would be a gluten free recipe

Recipe from the Jolley Kitchen

Homemade Oreo's

{I added food coloring to make these orange for Halloween!}


Ingredients:
2 boxes Devil's food cake mixes
1 cup Crisco
4 eggs

mix together ingredients well (you will need electric beaters), roll into nickel size balls, place on ungreased cookie sheet. Bake 8-10 minutes at 350F




Frosting:

8 oz package cream cheese, softened
2 cups powder sugar
1 tsp vanilla
1/4 cup butter, softened

mix all together, for the holidays I tint the icing and sometimes even add peppermint extract. YUM.

This recipe is from Jamie's kitchen

Taking the weekend off... see you on Monday!