Pumpkin Scones

Make these. They are delicious. They are English-style scones, in case you are wondering. I got this recipe several years ago from a friend, who in turn got it from somewhere online. This is slightly adapted.


Pumpkin Scones

• 2 cups all-purpose flour 
• 7 tablespoons sugar 
• 1 tablespoon baking powder 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon ground nutmeg 
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon ground ginger 
• 6 tablespoons cold butter 
• 1/2 cup canned pumpkin 
• 3 tablespoons half-and-half 
• 1 large egg

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside. 

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. 

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have six triangular slices of dough. (*Side note: I like to then cut the triangles again, so I end up with 12 triangles altogether. The size of scone is much more manageable for my little people.) Place on prepared baking sheet. 

Bake for 12–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Spiced Glaze

• 1 cup powdered sugar 
• 2 tablespoons whole milk 
• 1/4 teaspoon ground cinnamon 
• 1/8 teaspoon ground nutmeg 
• 1 pinch ground cloves 

Combine the ingredient for the spiced icing together. Drizzle over each scone. Tip: Put the cooling rack on top of the parchment-covered baking sheet. Then the icing doesn't make a mess when you drizzle it around.

Vanilla Almond Granola

Ever since I first studied in Vienna for a semester, I've been in love with granola. I've experimented in the past with making it, and while I thought it was pretty good, the recipes I tried always required a really long baking time and lots of stirring (not hard, but annoying to babysit a recipe) or lots of honey (expensive and not the healthiest to have tons of sweetener). Anyway, I finally found a recipe that I love and adore! It's tastier and faster and cheaper than those other recipes: win win win.

Vanilla Almond Granola

• 3 cups old-fashioned oats
• 1/4 tsp salt
• 1/3 cup sliced almonds
• sprinkle of flax seed*
• 1/3 cup vegetable oil
• 1/4 cup honey
• 1 Tbsp vanilla

Preheat oven to 350. Mix all dry ingredients. I always add the flax for a health boost, but of course that's optional (doesn't change the flavor if you're just doing a bit). Add other ingredients and stir it up really well. I cheat and eyeball the honey in the same measuring cup I used for the oil--it's just so handy to have the honey slip right out and not make a mess. Spread on a cookie sheet (sprayed with non-stick cooking spray--or use parchment paper) and bake for 12-15 minutes. You just want it to be lightly golden; you'll have to experiment to see how long your oven takes and how you like it the best. Remove granola from the oven and let it cool before removing from the cookie sheet. Letting it cool first makes it so you get some nice granola clumps, which I love. If you don't like that, you can stir once in the middle of baking and also when you remove from oven. Store in an air-tight container.

I pretty much always have a batch on hand these days, and I usually double it. We eat it with yogurt or even just with milk, like cold cereal. It's healthier and cheaper than cold cereal--and it sticks with us longer. The kids love it and are always asking for more granola. This recipe is also really adaptable--add in dried fruits if that's your thing or change the type of nuts or whatever else you wish. I actually don't like nuts very much, but I really like sliced almonds in this. They're subtle but a good protein/flavor boost.

Here's where I got the original recipe.

Baked Oatmeal with Berries and Bananas

Allison served this at a family breakfast a little over a week ago, and I had to have the recipe right away. I've had several different baked oatmeals before, and while I have liked them all, I love this one. Today I woke up before most of the kids (thanks, Lissy), so we'll have breakfast at a decent time once it's out. However, I think a better way to do this is to whip it up, then put it in the fridge and pop it in the oven the next morning. I love things that are both healthy and yummy! (Add health by adding in a little ground flax, decrease health by covering with buttermilk syrup.)

2 c. old fashioned oats

1 t. baking powder

1 ½ t. cinnamon

¼ c. brown sugar

¼ c. chopped pecans

½ t. salt

1 ½ T melted butter

1 egg

2 t. vanilla

2 c. milk

2 ripe bananas, split lengthwise and sliced

1 c. frozen berries (I use the triple berry blend from sam’s/costco)

Optional topping:

¼ c. chopped pecans

½ c. frozen berries

1.Preheat oven to 350. Mix first six ingredients in one bowl, set aside.

2.In microwaveable bowl, melt butter. Whisk in the egg. Once incorporated, add vanilla and milk, whisk to combine. Set aside.

3.Spray an 8x8 pan with nonstick spray. Put in layers: sliced bananas, then berries, then oat mixture, then pour milk mixture over the top of it all. Give it a nice thwack on the counter to make sure it all soaks in. At this point you can refrigerate it overnight and bake it in the morning.

4. Optional: top oats with nuts and berries before baking.

5. Bake 35-45 min or until oats are set. Serve with maple syrup or whatever unhealthy delicious concoction you can muster up. I love it with that buttermilk syrup.

(p.s. I would like the optional topping, but have never made it and it's still good.)

Cinnamon Swirl Bread (or French Toast!)

It's time I finally share this recipe with you guys, because I've made it for years and it's a hit anytime, anywhere. I got the recipe from Kristi Adamson back when we were roommates and I've adjusted it slightly, but not much. This recipe makes two loaves and it's absolutely best the first day. I often give the second loaf away and it's an easy way to brighten someone's day without much more effort on my part.

If we keep both loaves, we usually plow through a loaf and a half before it dries out too much, and then I freeze the rest and use it to make cinnamon swirl french toast whenever the craving strikes. Absolutely divine! (The slight dryness actually works to your advantage in french toast, by the way.) Really, you must try this. And if you are feeling really crazy, pour some buttermilk caramel syrup over the top and you will be in heaven.

Cinnamon Swirl Bread

1 Tbsp yeast
1/4 cup warm water
2 cups scalded milk
1/3 cup sugar
2 tsp salt
1/4 cup shortening (minus 1-2 Tbsp)
1-2 Tbsp butter
6 cups flour
-------------
1/2 cup sugar
1 tsp cinnamon

Soften yeast in warm water. Combine milk, sugar, salt, and shortening. Stir in 2 cups of flour. Mix in yeast. Add rest of flour. Knead 8-10 minutes. Place in a greased bowl; cover and let rise one hour or until double in size. Knead again. Cut dough into two portions and roll out. Mix 1/2 cup sugar and 1 tsp cinnamon; divide in two and spread over two loaves. Roll up and place in greased loaf pans; cover and let rise one hour or until it looks like you need to bake it. Bake at 375 degrees for 25-30 minutes. Remove from pan and let cool on wire rack---but make sure you taste it when it's still warm!

*A note on the baking: You have to really know your oven on this one. You absolutely can't bake it too long or it will get really dry and not be very good, but of course it has to actually be done. I highly highly recommend setting your timer for 15 minutes and checking to make sure the loaf isn't getting too brown. I usually cover it with foil at that point and then finish baking. In my oven, 25 minutes is always perfect.

**Also, I usually make this in a breadmaker so I don't follow these instructions precisely, but just in case you are doing it the regular way, here you go!

Link: Streusel-Topped Blueberry Muffins

I have decided that I want to keep track of recipes I really like, but don't modify much from the internet site I get it from. (If I modify much, I'll just re-type.) I like this recipe a lot because, well, it's delicious, and I don't notice my healthy changes. I use 100% whole-wheat flour (fresh ground), and sub most of the oil with applesauce. Caution on subbing w/ applesauce: You really must leave some of the oil in the recipe or it gets really chewy. I'm talking about any recipe.

This one's from Our Best Bites: http://www.ourbestbites.com/2011/02/streusel-topped-blueberry-muffins/

Also, I have tried it with the orange zest and without. Both are good, but I think I'm leaning toward without. Let me know if you try it with lemon. Update: Gary much prefers with the orange zest.

Buckwheat Pancakes

If you like pancakes, you need this recipe in your life. I got it from the family Dave stayed with in Vegas a few summers ago. Since I never have buckwheat flour, I usually use whole wheat flour instead.

Mix together thoroughly:

1 c. buckwheat flour

1 c. sifted all-purpose or whole wheat flour

2 tsp. double-acting baking powder

1 tsp. baking soda

2 tsp. sugar

1 tsp. salt

You may substitute 2 tsp. molasses for the sugar. If so, add it to the buttermilk, below. Stir into flour mixture:

2 beaten egg yolks

¼ c. melted butter

2 c. buttermilk

Whip until stiff, but not dry:

2 egg whites

Fold them into batter until it is blended only. Cook on a greased hot griddle.

Refrigerator Bran Muffins

I love having muffin batter for fresh muffins whenever I want them. Sarah says these are good without the dates, as well. I got this from the Lion House cookbook, I really don't know what the difference is between this and what mom used to make.

2 cups boiling water
4 cups bran cereal (Bran Buds, All Bran, or Fiber One - I prefer All Bran)
1 pound dates, pitted and chopped, or 2 cups raisins
5 cups flour
1 teaspoon salt
5 teaspoons baking soda
1 cup oil (I substitute most of the oil with unsweetened applesauce)
2 cups sugar (reducing the sugar a little works with applesauce)
4 eggs, beaten
1 quart buttermilk
2 cups bran flakes cereal or Raisin Bran

Pour boiling water over bran cereal and dates. Sift dry ingredients together. Cream oil and sugar; add eggs, hot bran mixture, dry ingredients, and buttermilk. Add the 2 cups bran flakes cereal. Mix just enough to combine. Bake in greased and floured muffin tins or line with cupcake papers at 400 degrees for 15 to 20 minutes. Makes 6 dozen muffins. Batter may be stored in a covered container in refrigerator up to 6 weeks. Bake any amount as desired.