Fresh Orange Cranberry Scones

I made these a few years ago, but found some cranberries super cheap and bought some oranges this weekend, this was something I started thinking about before I felt like I had energy to make them... 
I have substituted orange juice or almond milk in  for the half and half with this recipe at times. I think I also played around with adding cinnamon or nutmeg.... so do as you please and enjoy! I think I like the scones because they are not sooo sweet....

Fresh Cranberry Orange Scones

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon orange zest
1/2 cup unsalted cold butter, cut into small pieces
3/4 cup half and half (I used fresh orange juice instead)
2 large eggs
1/2 teaspoon vanilla extract
1 cup fresh or frozen cranberries

Topping:

2 tablespoons half and half
Turbinado sugar

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.

2. Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.

3. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.

4. In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.

5. Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.

Makes 10-12 scones

Pizza Dough & Sauce

This is my 'go to' recipe for thin crust pizza.... I had not made it for almost a year, but a friend invited me up Sat night -- her and her sister were making gluten free pizza, I asked if I could bring my own dough. As it turned out there were about six of us ... and it was amazing ;) Suzanne & I put peaches, tomatoes, fresh basil, prosciutto & parm on our pizza...)

Dough
1 C, 2 T Water
1 pkg (scant 1 T) Yeast
1/2 t salt (maybe a little more)
2 T Sugar
2 T Oil
3 C Flour

Start with warm water & yeast dissolving in bowl for about 5 minutes. Then mix till all ingredients are well incorporated.

If I am planning in advance, I'll actually make this the night before, and let it rise slowly in the bowl covered with plastic wrap in the refrigerator. Otherwise, allow a couple hours to rise on the counter. the dough should be soft, and thin...

Preheat oven with pizza stone inside to 400. Once preheated, take stone out of oven,  pull off whatever size you want for your pizza and roll out thin on lightly floured countertop. Place on (flour or cornmeal) on stone. Decorate pizza as desired & bake 7-12 min. (The dough starts to cook as soon as it is placed on the the stone.)

 Sauce:
1 can tomato paste
2 cans tomato sauce
Small drop of balsamic vinegar
1 T oregano
1 clove of garlic, crushed
1 dash of basil
bit of sugar
some onion salt

I know this is kind of generic, but it's all about finding the flavor balance... taste it, it is not popping with flavor, add a little salt, if it tastes to salty, add a dash of sugar..

Whole Wheat Flax Bread

This recipe is very similar to Mom's & Katie's white artesian bread that they do in the pot, but I have altered it.

6 C Whole Wheat Flour
3 C Water
2 T Flax Seeds
1 1/2 T Salt
1 1/2 T Yeast

You may be able to do this one in your food processors, but I just do it in the kitchen aid. Put all of the ingredients listed above in bowl (in the order listed). Use dough hook attachment on a lower setting, and mix until all of the ingredients are barely incorporated with. (You may need to add a little flower, but the goal is minimal mixing).

Allow dough to raise till doubled in size. Flour hands and shape into a ball for the size of the loaf you want. (This easily will make about 2-3 loaves) Then slice the top of it with an x (other desired shape) about 1/2 inch deep.

Allow it to sit and rise for 40 minutes total, some prefer to do it on a floured pizza peal. After 20 minutes of raising, turn on oven to 450 with baking stone in oven. Below the baking stone, place a metal pan with 1 cup of water  in it. At this point sprinkle cornmeal on your baking stone (do not worry, it will not burn).

When loaf (s) has (have) risen for 40 minutes, place on cornmealed stone and allow to cook for 30-40 minutes. Allow to cool on rack, and serve once cooled.

*My new stone is a lighter color and requires a little more time then the darker old one I had*
* Typically the white dough can be stored for up to 14 days in the fridge in a non sealed plastic container, but I do not like to store this dough because it dries out*
*Many people have like this recipe because there is sugar or fats in it.*

Mom's Roll Recipe

Last week I taught a Bread making class for RS... and to my surprise this recipe was not in the blog yet.. and since it is such an unhealthy staple, I figured I should put it in!

1/2 C Butter
1 C Milk
2 T Yeast
1/2 C Warm Water
3 Eggs
1/2 C Sugar
1 t Salt
4 C Flour (more or less flour)

In large mixing bowl, add yeast and warm water.

Scald milk in saucepan and add butter to the milk to let it melt. Add the sugar and & salt to the butter/milk mixture, and the pour into the large bowl once cooled. Stir in the eggs. Stir in the flour, one cup at at a time, and knead to a soft dough texture that does not stick to the counter. Let rise until doubled (about an hour or so). Roll out into desired shapes, let rise again till doubled (10-30 min). If baking brioche, bake 8-12 min or until golden brown at 375 degrees F.

Favorite Coffee Cake

Carrie, one of my first roommates in Ogden made this coffee cake often... it's not healthy by any means, but I love that the streusel goes all the way through it and is soft....

1 1/5 C Flour
3/4 C Sugar
2 1/2 teas Baking Powder
1/4 C Oil (shortening or butter)
3/4 C Milk
1 Egg

Mix these ingredients and poor into a greased 8 x 8 inch square pan.

In smaller bowl mix:
1/3 C Brown Sugar
1/4 C Flour
1/2 teas Cinnamon
3 T Melted Butter

Sprinkle over batter in square pan, and bake at 375 for 25-30 min.

Biscuits

My birthday this year was really quite wonderful this year. We decorated our house for Christmas. Emily took me out to dinner. And I had a party in the evening. I don't generally like parties, but this one was so fun! More on that with another post, but for now, let talk breakfast. I love biscuits. I know, they aren't the most exciting food, but I really love them. Topped with a little homemade jam or freshly made chunky applesauce...mmm! I make the same recipe Mom does, but I usually use butter instead of the shortening because I am too lazy to wash a measuring cup with shortening goo on it. I really think biscuits are the perfect breakfast for fall or winter mornings.

3 C Flour
1/3 C Butter (can use shortening)
1 TBS Baking Powder
3/4 tsp Salt
1 C milk (about)

Combine flour, baking powder, and salt in a bowl. Cut in butter or shortening until small clumps form. Add milk. Roll out and cut rounds into biscuits. Bake on an ungreased pan at 450 for 10-12 minutes or until lightly browned.

Zucchini/Apple Bread

The last time, at the end of September I stopped at Danny & Fred's house (super late after the RS broadcast) they gave me a zucchini that was the size of my thigh... no joke.. so I used some in a green curry, and the rest has gone to bread & the freezer for future usage ;-) I have made a couple of zucchini bread recipes, but this one always wins for the best tasting one... there is  is also a very ation to do it as apple bread which I have also used and had a lot of people like... it's super simple.. thank you better homes and gardens!

Zucchini Bread

Yield: 1 loaf (16 slices)

Prep 20 minsBake 350°F 50 mins

ingredients

• 1 1/2 cups  all-purpose flour
• 1 teaspoon  ground cinnamon
• 1/2 teaspoon  baking soda
• 1/2 teaspoon  salt
• 1/4 teaspoon  baking powder
• 1/4 teaspoon  ground nutmeg
• 1 egg, beaten
• 1 cup  sugar
• 1 cup  finely shredded, unpeeled zucchini
• 1/4 cup  cooking oil
• 1/2 cup  chopped walnuts or pecans, toasted

directions

1.Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

2.In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3.Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

from the test kitchenApple Bread:

• Prepare as above, except substitute 1-1/2 cups finely shredded, peeled apple for the shredded zucchini.

nutrition facts (Zucchini Bread)

• cal. (kcal) 147,
 
• Fat, total (g) 6,
 
• chol. (mg) 13,
 
• sat. fat (g) 1,
 
• carb. (g) 21,
• Monosaturated fat (g) 2,
 
• Polyunsaturated fat (g) 3,
 
• fiber (g) 1,
 
• sugar (g) 12,
• pro. (g) 2,
 
• vit. A (IU) 49,
 
• vit. C (mg) 1,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
• Niacin (mg) 1,
 
• Pyridoxine (Vit. B6) (mg) 0,
 
• Folate (µg) 8,
 
• Cobalamin (Vit. B12) (µg) 0,
 
• sodium (mg) 123,
 
• Potassium (mg) 49,
 
• calcium (mg) 10,
 
• iron (mg) 1,
 
• Starch () 1,
 
• Other Carb () 1,
 
• Fat () 1,
 
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/quickbreads/zucchini-bread/

Blueberry Muffins

This is a pretty solid go-to recipe for me when I have to make some sort of breakfast item to take somewhere. It's a basic recipe for muffins, and I have changed it around by adding different fruits, nuts, oatmeal, and seeds, depending on what I have on hand. They are a little sweeter than the one Mom makes, but I don't think they are just right!

1 3/4 C Flour

2 tsp Baking Powder

1/3 C Sugar (could be reduced)

1/4 tsp Salt

1 Egg, beaten

3/4 C Milk (I have used almond milk here)

1/4 C Oil

2/3 C Fresh or Frozen Blueberries

 Grease or line a 12-cup muffin tin. Preheat oven to 400.
 Combine flour, baking powder, sugar and salt in a medium bowel. Set aside.
 In another bowel, combine milk, oil and egg. Add all at once to flour mixture.Fold in until just barely moistened throughout. Fold in blueberries (or other mix-ins)
 Spoon batter about two-thirds full into the prepared muffin cups. Bake for about 18 minutes at 400 until lightly golden and toothpick comes out clean. Cool at least 5 minutes and serve! 

Banana Luncheon Bread

I've tried a lot of banana bread recipes, but I really think this one is the very best. Maybe that is just because this the recipe we used growing up, but I still think it is delicious.

1 C. Sugar
1 C. Ripe Bananas (2 medium)
1/2 C. Butter or Margarine
2 Eggs
1 1/2 C. Flour
1 teas. Baking Powder
1/2 teas. Baking Soda
1/2 teas. Salt
1/2 C. Chopped Nuts (optional)

  Preheat oven to 350 F. Grease and flour bottom of loaf pan. Blend first four ingredients; beat two minutes at medium speed. Add dry ingredients. Beat two more minutes at medium speed. Stir in nuts.   Pour into prepared pan; bake 50 to 60 minutes, until toothpick inserted comes out clean. Cool in pan ten minutes. Remove from pan. Makes one loaf. 

Crusty No-Knead Bread

I've heard about this bread for a while, but finally made it over the Christmas holiday. It really is amazing! I've made four more loaves in the past three days for some visiting teaching socials I was holding at my house. It is so nice to have recipe that is so easy that turns out so delicious when you have a lot of food to make. I just mixed it up the night before and threw it in the oven an hour or two before people came. I've only made the normal recipe so far, but I definitely plan to make loaves with combinations of wheat flour, nuts, spices, citrus zests, dried fruit and whatever else I can think of. My understanding is that it is pretty hard to mess up this bread. You don't have to cook it in a cast iron pot, any pot with a lid that can go in the oven will work. I've even heard that a pan with an oven safe bowl over it works just fine. Try it. Trust me. You will be so happy you did. This version of the recipe comes from simplysogood.blogspot.com

3 cups unbleached all purpose flour

1 3/4 teaspoons salt

1/2 teaspoon yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool. 

Cinnamon Chip Scones

We made these again over the holidays. I think I liked them much more this time than the first time I had them. They are really good, but they are also pretty rich so maybe don't plan to eat them all by your self. The original recipe comes from Taste of Home.

3-1/4 cups all-purpose flour

1/3 cup plus 2 tablespoons sugar, divided

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup cold butter, cubed

1 cup buttermilk

1 package (10 ounces) cinnamon baking chips

2 tablespoons butter, melted

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.

Cinnamon Rolls

This is a little different than the recipe mom makes. I like this one a little more for cinnamon rolls because they are a little softer than the brioche recipe. I got this recipe from Kyle.

Dough: 
2 pkg (1/4 ounce each) active dry yeast 
1 cup plus 2 Tbs sugar, divided 
1 1/2 cups warm water (110* to 115*) divided 
1 cup milk 
1/2 cup soft butter 
2 eggs 
2 tsp salt 
8-9 cups flour 

Filling: 
1/2 cup butter 
1 cup brown sugar 
5 tsp cinnamon 

Frosting: 
2 oz cream cheese 
1/4 cup butter 
1 cup powder sugar 
2 tsp vanilla (Mexican vanilla is best) 
1/8 tsp almond extract

Directions:
In a large mixing bowl, dissolve yeast and 2 Tbs sugar in 1/2 cup water. In a saucepan, heat the milk, butter and remaining water to 110*-115*; add to yeast mixture. add eggs, salt, 5 cups flour and remaining sugar; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. place in a large bowl, cover and let rise in a warm place about an hour. 

At this point if you want to make rolls go ahead and divide into thirds roll; roll each portion into a 14" roll. divide each into 14 pieces. roll pieces into 9" ropes and tie into a knot. place rolls 2" apart on a greased baking sheet. Cover and let rise until doubled about 30 min. bake at 350* for 15-20 min or until golden brown. Brush with melted butter 

For cinnamon rolls, roll dough out into a large circle, like a pizza. With the soft butter spread over dough until well coated, spread the brown sugar and cinnamon on top of butter. Roll the dough into a log length wise, use either dental floss or sewing thread to cut out rolls. place on a greased baking sheet, let rise about 10-15 min. bake at 350* for 20-25 min or until golden brown, add frosting to rolls while still hot to allow frosting to melt into rolls.
Prep Time: 120 Minutes
Cook time: 25 Minutes

Beth's Whole Wheat Bread

As I said in our family newsletter, I have been making bread a lot lately, and I really like Beth's recipe, I just have to find a way to get more honey for cheap -- still trying to work out a bartering system with Jared... we'll see ;-) Since I am heading to SLC, and getting my some help with my computer, I figure a loaf of bread is good payment, right? So, here is the recipe I got from Beth last year:


Whole Wheat Bread

2 packages active dry yeast

2 1/4 cups warm water

3 Tbs sugar

1/3 C margarine

1/3 C honey

1/2 C instant nonfat dry milk powder

1 Tbs salt

4 1/2 whole wheat flour

2 3/4 - 3 1/2 C all-purpose flour

In large mixing bowl, dissolve yeast in water. Add sugar, margarine, honey, milk powder, salt and whole wheat flour; beat until smooth. Add enough all purpose flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, about 10 minutes.Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 

Punch dough down. Shape dough into traditional loaves or divide into fourths and roll each portion intoa 15 inch rope. Twist two ropes together. Place in greased 9x5 in. loaf pans Cover and let rise until doubled, about 30 m inutes. Bake at 375 for 25-30 minutes. Remove from pans to cool on wire racks.

****Some things I do differently are: I do not end up adding all of the all purpose flour. It seems to be good enough at 2 1/4 cups****

 ****Also because I am trying to be good about studying, not cooking, I use my kitchen aid, and cut the kneading time in half is what it turns out to be about 5 min from when I start adding flower, to when I am done mixing it.****