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

Lemon Blueberry Muffins

• 2 1/2 cups all-purpose flour 
• 1 3/4 teaspoons baking powder 
• 1/4 teaspoon baking soda 
• 1/2 teaspoon coarse salt 
• 2/3 cup sugar
• 2 large eggs 
• 1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice (I did not really measure, just used the zest and juice from one large lemon).
• 2/3 + cup almond milk
• 1/2 cup oil
•  blueberries
  
  
  Mix dry ingredients with lemon zest till lemon sent is noticeable. Add all remaining ingredients and mix till well incorporated. Sprinkle with coarse sugar, if desired. Bake at 350 for 15-20 minutes.
  
  Adapted from the following: 
  http://www.marthastewart.com/1117165/lemon-blueberry-muffins

Coconut Leek and Asparagus Quiche

Emily and I hosted a brunch about a month ago and this was the perfect way to round out the meal. I was so busy running around that I didn't really get a good picture, but this is by far the best quiche I have ever made. Yes, it is work. And yes, it is worth it. The coconut milk (sorry Dad!) really deepens the flavor and balances out the flavors of the leeks. This is definitely on the list to make again. Adapted from simplysogood.

Ingredients

1 single pastry pie crust (I use the one on the King Arthur Flour website)
1 can coconut milk + enough regular milk to make 2 cups (you could also just use 1 c whole milk +1 c cream)
7-8 egg yolks (we used 7 and it was fine)
1/2 tsp salt
pinch of nutmeg
pepper to taste
olive oil
1 1/2 TBS fresh parsley (can use dried, just reduce)
1/3 C freshly grated Parmesan (we used fontina)
1 leek, white and light green parts only (can use more)
5-6 asparagus spears, sliced, leaving the tops whole for decoration

Bake crust in quiche pan (pie dish) at 375 for 15 minutes, until a light golden brown. You may want to poke holes in it before baking so it doesn't bubble.

Wash leeks. Heat oil in a frying pan. Saute leeks until softened. Spread onto cooled crust. Sprinkle asparagus slices over the top as well 2 TBS of cheese.

In a medium bowl, combine coconut milk, eggs, salt, pepper, nutmeg and parsley. Pour into crust. Sprinkle remaining cheese over top and place asparagus tips in a decorative design.

Bake at 350 for about 30 minutes or until custard sets and doesn't jiggle when shaken. Cool for 10-15 minutes before serving.

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.

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! 

Mom's Granola Recipe

(for some reason I keep making/eating this ... I love it!)

Golden Granola

3 C oats- oldfashioned or quick, uncooked

1 C coconut

1 C coarsely chopped nuts

¼ C honey

¼ C margarine, melted

1 ½ tsp cinnamon

½ tsp salt

2/3 C raisins (I use craisins or other dried fruit)

Combine all ingredients except raisins in 13x9 in pyrex baking pan; mix well. Bake in preheated oven (350) 25-30 minutes or until golden brown, stirring occasionally. Stir in raisins. Cool thoroughly- store in tightly covered container in cool dry place or fridge.

Microwave: Combine all ingredients except raisins, mix well. Cook in ungreased 11x7 baking dish in microwave oven HIGH 8-10 minutes until light golden brown, stirring every two minutes. Stir in raisins

Autumn Millet Bake

The original recipe for this came from Mark Bittman. I changed it up a bit because I didn't have some of the ingredients on hand. This has made a perfect breakfast the past few days. If you are looking for a delicious change of pace for breakfast, I'd recommend this. 

2 Tbs extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 Tbs cinnamon (the original recipe calls for 1 teaspoon dried sage)
2 Tbs maple syrup or honey
1-2 cup vegetable stock or water, warmed (could use milk or cream here)
1/4 cup pumpkin seeds or coarsely chopped hazelnuts

Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.

Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. Spread in the bottom of the prepared baking dish.

Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with foil and bake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature.

Serves 4 to 6.

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. 

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